.. In the premiere episode of Soul Food, a new series on MUNCHIES that explores the incestuous relationship between religion and food, British ex-pat Dawn O’Porter crashes a Greek Orthodox Easter festival, braids her own tsoureki, throws down in a traditional game of egg knocking, and falls in love with the delectable flavors of sacrificial lamb – all in the pursuit of culinary and religious discovery.
.. Sameer takes a drive down to the city of "Brotherly Love" to visit a restaurant named after his Creative Director, Saad (just kidding!). "Saad's Halal Restaurant" is the most popular Halal Restaurant in the Philadelphia area. The owner, Saad gives us a snapshot of how he began his restaurant and takes us through the process of making two of his famous sandwiches, the chicken maroosh and of course the Philly cheesesteak! Find out why Saad's restaurant is so successful even when he closes down for a month out of the year! Sameer invites a special guest from Islamic Relief to join him in his feast !
Sameer's Eats brings you the latest on halal eateries. The majority of restaurants Sameer visits are "Zabiha-Halal" restaurants. This means if Sameer is eating meat then he has inquired if the restaurant serves meat that is slaughtered and prepared according to Islamic Laws (and prepared using halal ingredients). Sameer does not in any way guarantee the meat is Zabihah-Halal, he does his best to ask and inquire if it is. This video is one of the many episodes where Sameer & his crew will be on the road filming, eating & reviewing halal food and restaurants across North America.
Bahan-bahan
1 ekor belangkas (siang dan basuh bersih)
2 Ulas bawang besar*
4 Ulas bawang putih*
1 1/2 inci kunyit*
1 1/2 inci halia*
20 tangkai lada kering yg dibelah dan direndam air panas*
1 inci belacan* Bahan * dikisar halus
2/3 cawan air asam jawa
1 ulas bawang besar dihiris kasar
2 cawan air
1 cawan minyak masak
garam, gula, serbuk perasa(jika mahu) secukup rasa
Cara-cara:
1) Panaskan minyak masak dalam kuali. Goreng bawang besar yg dihiris kasar sehingga wangi.
2) Angkat bawang tadi dan toskan dari minyak.
3) Tumis pula bahan kisar menggunakan minyak yang sama menggoreng bawang tadi.
4) Apabila bahan tumisan pecah minyak atau garing, masukkan air.Kacau rata.
5) Masukkan garam, gula dan bahan perasa (jika mahu) secukupnya. Kacau sebati.
6) Masukkan pula belangkas yang siap disiang dan dibersihkan. Gaul rata.Biar mendidih.
7) Letakkan air asam jawa.Kacau rata, perlahankan api.Tutup kuali dengan penutup.
8) Biar 5-7 minit sehingga belangkas masak. Taburkan bawang yang sudah digoreng tadi dan kaup baliksebentar. Matikan api, sedia dihidang.
http://abahmila.blogspot.my/2010/12/resepi-sambal-tumis-belangkas.html cara menyiang belangkas:https://www.youtube.com/watch?v=dlKGfLbR1cA
Lamb Mandi with Saffron Basmati Rice and Raisins (Chef Ammar Ali's Recipe)
Mandi Lamb with Saffron Basmati Rice and Raisins
Ingredients
Cooking the Lamb Shoulder
1- Lamb Shoulder 2 Kilo
2- Salt 1 Teaspoon
3- Cinnamon 1 Stick 2.5 CM
4- Arabic Dry Lemon Whole 4 Numbers
5- Bay Leaves 4 Numbers
6- Cardamom Whole 10 Numbers
7- Cloves Whole 10 Numbers
8- Saffron ¼ Teaspoon
9- Rose Water 1 Tablespoon
10- Onion Cut in Small Dice 1 Big Number
11- Water to cover the Meat
Cooking the Basmati Rice
1- Basmati Rice your Choice 4 Cups
2- Ghee 4 Tablespoon
3- Green Chili Whole cut in to ½ 4 Numbers
4- Onion Clean and Small Dice 2 Big Numbers
5- Raisin ½ Cup
6- Salt ½ Teaspoon
Method of Making the Lamb Mandi
Method of Making
1. Cut the Lamb Shoulder in to big cub and let it at the side.
2. Add Olive oil about 6 tablespoon and fried the Onions.
3. Add all the Dry Herbs and wait till the aroma comes out from the onions and spices.
4. Then add the lamb shoulder and suttee with the herbs and onion for about 5 minutes.
5. Add the water and cover the lamb about 5 cm.
6. Let it cook for about 1 hours to 1 ½ hours till the lamb meat is tender to 90%.
7. Drain the Lamb Stock keep the Lamb Meat at the side and Do the smoking Method as I did in my shows ( only for the Meat ) the stock to cook the lamb.
Cooking the Basmati Rice
1. Clean the Rice under running water for about 10 minutes and sock the rice for about 20 -30 minutes depends on the rice quality you are using after that drain the water and let it set for about 30 minutes also.
2. Cook the Onion with the Ghee use only 2 Tablespoon.
3. Add the Green chili whole or you can cut it in to split ½.
4. Add the Raisin but make sure you did not overcook the raisins.
5. Add the lamb stock for the Rice ( 4 cups of Basmati Rice to 6 cup of lamb stock)
6. Correct the seasoning with salt.
7. Add the socked Saffron with Rose water in to the rice once the rice is cooked and add the other 2 Tablespoon of the Ghee on the rice. http://adf.ly/1mAWDN
Bahan-Bahan
10 biji bawang merah @
4 ulas bawang putih @
1 inci halia @ [tanda @ dikisar halus]
300 gram daging lembu dicincang
2 camca besar rempah kari daging - baba's
1 tin kacang pool
1 tin red beans, sebarang jenama
1 camca teh lada hitam - ditumbuk halus
1 tin kecik baked beans
1 camca besar serbuk ketumbar
2 camca besar minyak sapi
gula dan garam secukupnya
air secukupnya
minyak untuk menumis
Bahan Lain
limau kasturi - belah 2
bawang besar - didadu kecil
cili hijau - dipotong
Roti naa - boleh gunakan roti perancis atau semabarang roti
tomato - didadu
minyak sapi dipanaskan hingga cair
Cara Membuat Kacang Pool Haji
1. cuci bersih daging cincang di bawah air paip tapi sebelumya letakan di dalam tapis kemudian toskan. remas kacang pool hingga pecah tapi jangan sampai lumat. kemudian satukan serbuk ketumbar, rempah kari, dan air 1/3 cawan kemudian kacau rata hingga menjadi pes dan ketepikan.
2. panaskan sedikit minyak dalam periuk kemudian masukan minyak sapi dan biarkan sekejap. kemudian tumis bahan kisar halus tadi hingga naik bau. masukan pes rempah dan kacau hingga rata. gunakan api kecil dan kacau sentiasa hingga naik minyak. kemudian masukan daging cincang dan masak selama 10 minit.
3. masukan 1 liter air (boleh kurangkan sesuai selera) kacau hingga air mendidih. masukan baked bean, kacang pool, dan kacang merah. kacau sentiasa dan gunakka api sederhana selama lebih kurang 12 minit.
4. akhir sekali, masukan lada hitam tumbuk dan perasakan dengan gula dan garam. kacau rata dan masak sekejap dan bila sudah masak boleh matikan api.
Cara Menghidangkan
bila hendak menghidangkan, cedok kacang pool secukupnya kedalam mangkuk sesuai kemudian taburkan cili hijau, tomato, dan sedikit bawang besar dan letak sekeping telur mata kerbau. tuangkan sedikit minyak sapi panas dan perahkan sedikit jus limau kasturi dan hidangkan bersama roti sesuai selera anda.
Resepi Mudah Laksa Johor
Bahan-Bahan;
Laksa Johor Simple Sedap
- 1 Pack Spaghetti (Direbus)
- 1 Biji Kelapa (Diambil Santannya)
- 10 Ekor Ikan Selar/ Kembong (Direbus)
- 1 Ketul Asam Keping
- Garam Secukupnya
- Minyak Masak (Tumis Paste)
- 2 Sudu Besar Serbuk Kari (Membukit)
- Daun Kesom (Dibersihkan)
- Bunga Kantan (Dipotong Empat)
Resepi dan cara masak buat laksa johor simple sedap
Setelah dimasak beginilah kuahnya. Kalau suka yang betul-betul pekat, kurangkan air santan.
Macam BW suka yang sedang-sedang aje, tak pekat sangat, tak cair sangat :)
Bahan Paste (Dikisar);
- 10 Tangkai Cili Kering
- 3 Biji Bawang Besar
- 3 Biji Bawang Kecil
- 3 Ulas Bawang Putih
- 3 Sudu Besar Udang Kering (Rata)
- 1 Sudu Besar Jintan Manis (Rata)
- 1 Sudu Besar Ketumbar (Rata)
- Sehiris Halia
- Sehiris Lengkuas
- Sebatang Serai
Resepi dan cara masak buat laksa johor simple sedap
Masukkan spaghetti dan semua ulam-ulaman.
Laksa Johor Simple Sedap
Ulam-Ulaman (Dihiris);
- Taugeh
- Timun
- Kacang Panjang (Jika Suka)
- Lobak Asin (Jika Suka)
- Daun Kesum
- Bunga Kantan
- Daun Selasih
- Bawang Besar
- Limau Kasturi
Resepi dan cara masak buat laksa johor simple sedap
Tuang kuah diatasnya, dah ready untuk dimakan ;)~
Cara-Cara;
1. Spaghetti direbus, ditos dan diketepikan.
2. Ikan direbus, diambil isinya dan diblend halus.
3. Semua bahan untuk paste dikisar sehingga sebati dan halus.
4. Panaskan minyak masak, masukkan semua bahan kisar.
5. Tumis sehingga naik bau dan masukkan serbuk kari.
6. Tumis lagi hingga pecah minyak, sentiasa kacau supaya tak hangus.
7. Campurkan isi ikan bersama paste dalam satu periuk.
8. Masukkan santan yang cair dahulu, masak hingga mendidih.
9. Masukkan asam keping, daun kesum dan bunga kantan.
10. Masukkan pula santan pekat dan garam secukupnya.
11. Masak sehingga betul-betul mendidih dan tutup api.
12. Masukkan spaghetti dan semua ulam-ulaman kedalam pinggan.
13. Tuang kuah laksa keatasnya dan hidangkan bersama sambal belacan.
1/2 ekor-dipotong
1 biji kelapa(diasingkan pati dan santan cair)
1 sb kerisik
2 batang serai-diketuk
5 ulas bawang putih-dihiris nipis
4 ulas bawang merah-dihiris nipis
1 inci halia-dipotong mancis
1 inci kunyit hidup-dikisar
1 keping asam keping
20 biji cili api-dikisar
sedikit serbuk kunyit
garam secukup rasa
cara-cara:
1)daging landak direbus dalam periuk sehingga kering airnya
2) setelah kering air rebusan..masukkan ,kunyit kerisik,cili api serai kedalam periuk tadi...
3)masukkan santan pekat dan kacau sebati.sentiasa dikacau dengan api perlahan..
3)apabila sudah kering..masukkan santan cair dan sentiasa dikacau ..
4)apabila sudah mendidih perasakan dengan garam secukupnya....
5)dah siap..tutup api hidangkan... http://adf.ly/1m6cXs
BAHAN-BAHANNYA :-)
1 kg daging kijang (kurang lebih)
4 biji kentang
4 batang serai, diketuk
2 helai daun kunyit, disiat
1 keping asam gelugor (kalau saiz kecil, guna 2 keping)
1200 ml santan cair
400 ml pati santan
Garam dan gula secukup rasa
BAHAN-BAHAN KISAR HALUS :-)
6 biji bawang merah
3 ulas bawang putih
1 1/2 inci halia
1 inci kunyit hidup
40 biji cili padi kampung (boleh kurangkan)
CARA MEMBUATNYA :-)
Daging kijang dipotong pada saiz sederhana, gaul dengan tepung gandum dan biarkan 10 minit, cuci bersih dan toskan. Kentang dikupas, belah 4 setiap 1 dan rendam. Masukkan daging kijang ke dalam periuk bersama serai titik dan bahan2 kisar halus. Masak hingga mendidih dan daging kecut.
Tuang santan cair dan kacau. Masak hingga daging empuk (tambah air panas jika perlu). Masukkan kentang dan asam gelugor. Masa hingga kentang empuk, tuang santan, masukkan daun kunyit, kacau dan biar mendidih dengan api kecil. Kacau selalu.
Perasakan dengan garam secukup rasa dan secubit gula. Masak sekejap dan rasa. Jika ok boleh matikan api. Hidangkan bersama nasi panas dan lauk2 lain.... http://adf.ly/1m6b7G
kulit lembu atau jangek :dibakar,dikikis,direbus dan digulai....
Bahan²
250 gm jangek yang siap diproses (rebus seketika)
seikat pucuk paku
1 batang serai (dititik)
*1 batang serai (dikisar @ tumbuk halus)
*30 biji cili padi (dikisar @ tumbuk halus)
*3 inci kunyit hidup (dikisar @ tumbuk halus)
300 ml santan kotak
500 ml air
garam
asam keping
Cara²
1. satukan bahan tumbuk @ kisar dengan serai yang dititik, santan pekat 7 air.
2. masak atas api sederhana hingga meendidih
3. masukkan jangek yang siap direbus. biar mendidih
4. masukkan pucuk paku dan perasakan dengan garam serta asam keping.
5. sedap dimakan bersama nasi panas.. :) http://adf.ly/1m6bbt
... Ikan bakar, or grilled fish, has been one of my favorite Indonesian foods to eat ever since I tried it for the first time years ago. To make ikan bakar, the fish is often butterfly cut, then a sauce is brushed onto the fish, and then it’s grilled over a very hot fire. The key is using a very hot charcoal fire. This way the fish cooks really fast and has a wonderful smoky flavor, but the flesh of the fish remains juicy and not overcooked. Ikan bakar is incredibly delicious.
Gebang Seafood 49 Restaurant
From the Mangga Besar area, we walked to a restaurant called Gebang Seafood 49 Restaurant to get some Indonesian seafood dishes, and to especially eat some ikan bakar. The menu was all in Bahasa Indonesia, but the menu was pretty simple - you could basically choose your different type of seafood - fish, squid, shrimp, or shells, and they would cook it for you in a number of different ways.
Ikan bakar can refer to any type of fish, but they had about six different types of fish to choose from, and so I ikan bawal, which after doing some research, I think is black pomfret. Again, the fish was butterfly cut, then brushed in a yellow sauce, and grilled over hot charcoal. The fish itself was delicious, nice and flaky and moist and the sauce was filled with turmeric and salty with a tinge of sweetness.
In addition to ikan bakar, I also ordered cumi saus Padang (Padang sauce squid), squid with Padang sauce, which is a hot and sour sauce that’s very tangy. It was also delicious. And finally, I ordered kangkung cah (stir fried water morning glory), stir fried water morning glory with shrimp paste I think. The side dishes went well with the ikan bakar.
Gebang Seafood 49 Restaurant Address: Jalan Hidup Baru / Kalimati, Jakarta Pusat, DKI Jakarta, Indonesia Open hours: I think from about 5 pm - midnight daily, it’s a street food tent so hours may vary Total price for everything - 180,000 IDR ($13.77)
Balinese Ikan Bakar (Balinese Grilled Fish)
Ingredients: 1 large / 2 medium sized whole fish (about 600 g) – either Snapper, Tilapia, Seabass, etc (I’m using yellow tail) Juice from 1 lime
.. Rice biryani combined with any kind of meat, most often chicken, beef, goat, or fish, is one of the most comforting dishes that exists on the plantet.
Biryani is an amazing food, having origins in Middle Eastern Persia and eventually finding its way to the Indian subcontinent, Africa, and central Asia as well.
Unlike pilaf (or pilau) rice where the meat and rice are cooked together, with biryani the rice and meat is cooked separately and then combined on a plate to be served. The rice is fragrantly cooked with meat stock, turmeric, and a host of other mouthwatering spices.
In Thailand, biryani is especially known throughout the country as most commonly a Thai Muslim food dish. The most common varieties are khao mok gai (chicken biryani), khao mok neua (beef biryani) and khao mok pa (goat biryani).
In Bangkok, though it's not as common as other cheap street dishes, biryani is not hard to find either - there are some great restaurants serving up the delicacy.
In today's video I head over to Bangkok's Aeesa Rot Dee (อาอีซะฮ์ รสดี), a long standing Thai Muslim food restaurant that has been serving their khao mok recipe for many years and pleasing their happy customers. Oddly, the restaurant itself is located in the midst of Khao San Road (the tourism backpacking headquarters of Bangkok), yet it remains a very local eatery.
There are quite a few things to choose from - fresh and fried spring rolls, beef satay skewers with peanut sauce, curry noodles, roti mataba, roti sweet, and of course the biryani.
I began my meal with fresh steaming bowl of chicken curry noodles (Kuay Teow Gaeng ก๋วยเตี๋ยวแกง), a dish made with blanched rice noodles swimming in a thick and creamy coconut chicken soup. It was hearty and the flavors were nicely balanced.
Next up was the khao mok gai (chicken biryani) the signature and probably the most famous dish from Aeesa Rot Dee (อาอีซะฮ์ รสดี). The rice was so intensely delicious - not over strong, but just comforting good and served with a nice minty fresh sauce.
To wash it down I ordered a bowl of soup gai (chicken soup), a wonderful chicken broth flavored with deep fried shallots, soured with lime juice and garnished with a handful of fresh herbs.
The por pia sot (fresh spring rolls) was an interesting combination that consisted of a variety of ingredients packed into a pancake like wrapper and topped with a variety of things and finally drizzled with lots of sweet syrup. The contrast of sweet and salty was great, but this wasn't my favorite dish of the meal.
Finally, saving the best for last, I dug into my plate of khao mok neua (beef biryani). It was everything I was expecting, fragrant rice mingled with tender stewed beef of exceptional flavor.
As a big fan of rice biryani from around the world and a lover of Thai Muslim food, Aeesa Rot Dee (อาอีซะฮ์ รสดี) is a restaurant in Bangkok that I just can't get enough of!
..... (Day 11 of the Round the World for Food Trip):
Today was a little bit different.
Just the day before the attempted coup, my wife and I had had the most amazing Istanbul food tour (watch that video here: http://adf.ly/1kFD6s), wandering around the city, visiting the Grand Bazaar, meeting dozens of friendly people and having fantastic conversations and delicious Turkish food. And in fact, on the night of the 15th, before the attempted Turkish coup d'état took place, we ate dinner at a restaurant just a stone's throw from the Bosphorus Bridge (where many of the events of the coup unfolded in Istanbul).
Due to the situation of the Turkish coup attempt and not really knowing what all was going on in Istanbul, my wife and I made the decision to just camp out in the hotel for the whole day. We were grateful to have a safe place to stay.
My heart and thoughts go out to all the people of Turkey, and Istanbul is truly one of the most breathtaking city, in terms of history, culture, people, and food, that I’ve ever visited, and my opinions have not changed.
Again, you can read my full thoughts about safety traveling to Turkey on my Istanbul travel guide:http://adf.ly/1kFD0a
Stay tuned for Day 12: The immediate day after the failed Turkish coup d'état attempt, my wife and I went out and had another one of the most memorable food days in Istanbul!