Cashew Chicken Recipe

8/3/2019 Cashew Chicken Recipe

1/11

Cashew Chicken Recipe ( )August 9th, 2008Recipes, Chinese Recipes, Recipes154 Comments

pr intRecipe: Cashew Chicken ( )

Ingredients:

1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)

1/2 cup unsalted cashew nuts1 small green bell pepper, about 4 oz. (cut into small square pieces)

5 slices ginger

1/4 onion (cut into small square pieces)

Marinate:

1 teaspoon baking soda

1 teaspoon corn starch

1/2 teaspoon rice wine

Sauce:

1/2 tablespoon oyster sauce

3/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper powder

1/2 teaspoon sugar1/2 teaspoon rice wine

1/8 teaspoon sesame oil

Salt to taste

Method:

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken tho roughly. (Please make sure that the chicken is properly rinsed clean of

the baking soda.)

2. Pat the chicken meat dry with paper towels and then marina te with the rest of the ingredients for 15 minu tes.

3. Mix the sauce together and set aside.

4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white o r half-cooked. Dish out and set aside.

5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.

6. Stir-fry until you smell the peppery aroma from the green p eppers and add the chicken meat back in.

7. Add in the sauce and stir continuously until the chi cken meat is cooked and well coated with the sauce. Add salt to taste, if you li ke.

8. Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.

Chili Crab (Crab in Sour and Spicy Sauce ) Recipe

Ingredients:

2 2.5 lb Dungeness crab

3 tablespoons oil

3 garlic, minced

1 inch ginger, peeled and minced

1 1/2 tablespoons cornstarch + 2 tablespoons water (mix well)

1 egg, beaten

Salt to taste

12 steamed buns ormantou

Sour and Spicy Sauce

5 tablespoons ketchup

5 tablespoons Linghams Hot Sauce

1 heaping tablespoon oyster sauce

1 tablespoon Shaoxing wine

1/2 teaspoon Chinese rice vinegar or lime juice to t aste

1 cup water

Method:

Clean the crab and cut into 6 pieces, drain t he crab and discard the water seeping ou t of the crab. Pick out the tamale (or mustard) inside the c rab shell, set aside. Discard

the shell.

Mix all the ingredients in the Sour and Spicy Sauce in a small bowl. Set aside.


2/11

Heat up a wok and add the oil . When the oil is heated, add the minced garlic an d ginger and stir fry until aromatic or when they tu rn slightly brown. Add the crab and the

tamale into the wok, stirring for about 10 seconds. Add the Sour and Spicy Sauce, stir to blend well with the crab. Cover the wok with its lid and let cook fo r about 4-5

minutes.

Uncover the wok and slowly add the cornstarch mixture into the sauce. Stir the sauce until it thickens. Add the egg into the sauce and stir a few times so the egg is

distributed evenly in the sauce. Cook for another 30 seconds o r so, add salt to taste if needed. Dish out and se rve immediately with the steaming hot buns.

Cooks Notes:

1. If you cant find Chinese steamed buns where you are, you can try out this recipe by Almost Bourdain.

2. I strongly recommend Linghams Hot Sauce for the best result. You can purchase it online at AsianSupermarket365.com.

3. If you cant find Linghams Hot Sauce, you can make this dish with Sriracha but do adjust the quantity according to your taste as S riracha is very spicy. If you use

Sriracha, do add sugar into the sauce.

4. Recipe: Chicken Tikka Masala5. Ingredients:

6. Marinating the Chicken:

7. 3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces

250g thick natural yogurt

1 tablespoon fresh ginger, minced

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoon chili powder

2 teaspoon fresh cracked pepper

Salt

8. Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while gril ling.9. Tomato Gravy:

10. 250g canned cocktail tomatoes

250g heavy cream

2 garlic cloves, minced

2 red chilies, finely chopped


2 teaspoons paprika powder

1 tablespoon ghee or clarified butter

Handful of coriander leaves/cilantro, chopped

Salt and pepper

11. Method:

12. Mix all of the ingredients for the marination in a l arge bowl. Thoroughly mix until the chicken i s nicely coated. Cover and refrigerate overnight.

13. On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high.

14. Thread the chicken pieces onto the skewers, discarding the marinade. Gril l the chicken evenly on all sides, until juices run clear approx. 5-6 minutes.

15. To prepare the gravy, heat a large ski llet to medium and melt the ghee/clarified butter. Saut the garlic and chopped chilies until fragrant. Sprinkle the ground

cumin, paprika powder and a pinch of salt. Saut f or a further minute or two until the mixture turns into a paste-like texture.16. Pour in the canned tomatoes, scraping the bottom of the skil let to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15

minutes on low heat until the sauces begins to thicken, then ad d the grilled chicken pieces and cream. Simmer for a f urther 10 minutes, thickening the sauce

further and to heat the chicken and cream through .

17. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.

18.Recipe: Chicken Tikka Masala19. Ingredients:

20. Marinating the Chicken:

21. 3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces

250g thick natural yogurt

1 tablespoon fresh ginger, minced


1 teaspoon ground cinnamon

2 teaspoon chili powder

2 teaspoon fresh cracked pepper

Salt

22. Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while gril ling.23. Tomato Gravy:

24. 250g canned cocktail tomatoes

250g heavy cream

2 garlic cloves, minced

2 red chilies, finely chopped


2 teaspoons paprika powder

1 tablespoon ghee or clarified butter

Handful of coriander leaves/cilantro, chopped

Salt and pepper


3/11

25. Method:

26. Mix all of the ingredients for the marination in a l arge bowl. Thoroughly mix until the chicken i s nicely coated. Cover and refrigerate overnight.

27. On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high.

28. Thread the chicken pieces onto the skewers, discarding the marinade. Gril l the chicken evenly on all sides, until juices run clear approx. 5-6 minutes.

29. To prepare the gravy, heat a large ski llet to medium and melt the ghee/clarified butter. Saut the garlic and chopped chilies until fragrant. Sprinkle the ground

cumin, paprika powder and a pinch of salt. Saut f or a further minute or two until the mixture turns into a paste-like texture.

30. Pour in the canned tomatoes, scraping the bottom of the skil let to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15

minutes on low heat until the sauces begins to thicken, then ad d the grilled chicken pieces and cream. Simmer for a f urther 10 minutes, thickening the sauce

further and to heat the chicken and cream through .31. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.

32. Orange Chicken Recipe33. November 11th, 2008Recipes, Chinese Recipes, Recipes69 Comments

34. pr intOrange Chicken Recipe (Orange Peel Chicken)

35. Ingredients:

36. 1/2 pound chicken breast (cut into bite-size cubes)

5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)

1 teaspoon minced orange zest

2 cloves garlic (minced)

1 inch ginger (minced)

1 stalk scallion (use the white part only, cut into thin threads fo r garnishing)

2 teaspoons oil

Oil for deep frying

37.

38.O

range Sauce:39. 1/4 cup freshly-squeezed orange juice

3 tablespoons canned chicken broth

1 tablespoon soy sauce

2 teaspoons Chinese rice wine or dry sherry

1/2 teaspoon sesame oil

1 teaspoon rice vinegar

5 teaspoons sugar

1/8 teaspoon white pepper powder

1 teaspoon corn starch

Salt to taste

40. Frying Batter:

41. 1/2 cup water

2 oz. all-purpose flour

1 oz. corn starch

1/2 teaspoon baking soda

1/2 egg

1 teaspoon cooking oil

1 small pinch of salt

42. Method:

43. Mix the orange sauce ingredients and set aside.

44. Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oi l is hot enough for frying, drop the chicken

pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plat e lined with paper towels to soak up the excess oil.

45. In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you

smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue

to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

46.Recipe: Fried Shrimp/Prawn Balls with Wonton Skin ( )47. Ingredients:

48. 1 pound raw shrimp (shelled and deveined)

1 teaspoon salt (or fish sauce)

1 teaspoon sugar

1 tablespoon corn starch

1 egg white, lightly beaten1/2 teaspoon sesame oil

1 tablespoon oil (or some pork fat)

A few dashes of white pepper powder

Wonton skins

49. Method:

50. Defrost, shell, and devein the shrimp. Set aside. In a mini food processor, beat the egg white until frothy and then add in the raw shrimp and the seasonings.

Blend until the ingredients form the shrimp paste.

51. Cut the wonton skins into tiny strips and lay them on a flat su rface. Wet your hands and form the shrimp paste into balls (slightly smaller than a ping pong ball )

and roll the shrimp balls onto the bed of wonton skins. Make sure that the wonton skins coat the shrimp balls evenly. Deep fry the shrimp balls in a deep fryer

or wok until they turn golden brown. Dish out and serve hot with some Thai sweet chili sauce or your favorite chili sauce.


4/11

52. Butter Chicken Recipe

53. Ingredients:

54. 500 grams boneless chicken, cut into 1-inch cubes

juice of 1 lemon

salt and red chili powder, to taste

1 cup yogurt

2 tsp ginger2 tsp garlic

1 1/2 tbs tandoori masala

3 tbs butter

2 cardamoms

1 cinnamon stick

2 cloves

4 medium ripe tomatoes, blended

1 tbs tomato paste

1 tsp garam masala

1 tbs honey

1 tbs dried fenugreek leaves

250 ml thick cream

extra butter or coriander to garnish

55. Method:

56. Marinate the chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and tandoori powder for at l east half an hour. Overnight is best. Preheat the

oven to the highest grill setting. Place the chicken on a baking tray closest to the grill and grill for at least 10 minutes on each side or until cooked. Allow the

chicken to cook until it JUST starts to char.

57. To prepare the gravy, heat and melt the butter. Add to it the the cardamoms, cinnamon sticks and cloves. Stir fry for a minu te before adding the tomatoes and

tomato paste, Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the g ravy thicken and the oil will form a film on top.

If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients as well as the grilled chicken and simmer for another 15 minut es.

Garnish with butter or coriander.

58. Recipe: Butter Cake

Adapted from Food-4Tots

59. Ingredients:

60. 2 and 1/3 stick (250g) unsalted butter, at room temperature

7 oz (200g) plain flour/all purpose flour

1 tsp baking powder7 oz (200g) castor sugar

4 eggs

tsp salt

4 tablespoons fresh milk or yogurt

1 teaspoon vanilla essence

61. Method:

62. 1. Preheat the oven to 375F.

2. Lightly grease the pan with some butter.

3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in c olor. (Note: Sugar has not dissolved yet).

5. Add in the first egg. Beat well after each addition of egg until creamy.

6. Scrape down the sides for even mixing.

7. Add in vanilla essence and mix well.

8. Fold in the flour into the mixture and mix well.

9. Finally, add in the milk/yogurt.

10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.

11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if its cooked.

12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

63.Thai Recipe: Son-In-Law EggsAdapted from Thai Cooking Made Easy

64. Ingredients:

65. 4 boiled eggs (shelled)

2 big shallots (finely shredded)


5/11

Oil for deep frying

Scallion or cilantro for garnishing

66. Tamarind Sauce:

67. 1/2 tablespoon fish sauce (or to taste)

2 tablespoons palm sugar (or to taste)

4 tablespoons tamarind juice (use about a small ping pong ball size of tamarind pulp a nd mix with water to extract the juice)

1 clove garlic (minced)

1 teaspoon dried chili flakes

1 tablespoon ground peanut1 tablespoon oil

68. Method:

69. Deep-fried the eggs until the skin turns brown. Dish out and slice into halves. Arrange them on a plate. Deep fried the shredded shallots until golden brown,

remove and place on paper towel to absorb oil.

70. Heat up a sauce pan, pour in the oil and saute the minced garlic until l ight brown. Add the dried chili flakes, ground peanut, do a quick stir, and follow by the

tamarind juice, palm sugar, and fish sauce. Bring it to boi l and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro. Serve hot with

steamed white rice.

Chili Crab RecipeIngredients:

1 Dungeness Crab (about 2 lb size)

1 sprig of coriander (chopped for garni shing only)

1 tablespoon of sugar

2 tablespoons of tamarind juice

Salt to taste2 tablespoons of cooking oil

1/4 cup of water

Spice Paste:

8 dried red chilies (soaked in hot water and deseeded)

1 tablespoon oftaucheo (soy bean paste/sauce)

3 cloves of garlic

1 inch of fresh ginger

Tamarind Juice:

5 seeds of tamarind

Water

Method:

1. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.

2. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.

3. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.

4. Heat up your wok and add cooking oil.

5. Stir fry the spice paste until fragant and spicy.

6. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 m inutes.

7. Add the green and juicy stuff from the shell and sti r well.

8. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until al l crab pieces turned red.

9. Dish up, garnish with chopped scallions and serve hot.

Cooks Notes:

1. If you are not sure how to clean the c rab, you should get the Dungeness crab in Asian sto res. They usually provide the cleaning and chopping services.

2. Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking.

3. You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.Chili Crab RecipeIngredients:

1 Dungeness Crab (about 2 lb size)

1 sprig of coriander (chopped for garni shing only)

1 tablespoon of sugar

2 tablespoons of tamarind juice

Salt to taste

2 tablespoons of cooking oil

1/4 cup of water

Spice Paste:


6/11


7/11

19. Heat up a wok and tumis (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar, and fish

sauce and do a quick stir, dish out and set aside.

20. Sambal Belacan and Sliced Shallots Condiment

21. Soak the tamarind pulp with water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, birds eye chilies,

and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.

22. Grilled Fish with Banana Leaf

23. Grease a flat pan (I used a Japanese tamagoyaki pan) and then lay a few sheets of banana leaves in the pan. Add 1 tablespoon of cooking oil on top of the

banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of t he fish. Heat up the pan on your

stove top over medium heat and cover it with a lid. (Use a towel to cover the corners of the pan in case the lid is too small to completely cover the pan. Thiswill ensure the heat traps inside the pan during the grilling process.) Wait for 8 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of

sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of bu rnt banana leaves and grilled fish. Dish out and

serve immediately with sambal belacan and sliced shallots condiment.

24.pr intGrilled Fish with Banana Leaf Recipe25. Ingredients:

26. 1 lb. red snapper (cleaned and scales removed)

A few sheets banana leaf (rinsed with water thoroughly and pat dry with paper towels)

27. Grilled Fish Sambal:

28. 6 oz. fresh red chilies (seeded and cut into small pieces)

1 tablespoon toasted belacan (Malaysian shrimp paste)

4 oz. shallots

1/4 teaspoon salt (or to taste)

2 teaspoons fish sauce

2 1/2 teaspoons sugar (or to taste)

1/2 lime (extract juice)

2 lemongrass (cut into thin slices)

4 tablespoons oil

29. Sambal Belacan and Sliced Shallots Condiment:

30. 3 red chilies (seeded)

2 birds eye chilies (seeded) optional

1 teaspoon of toasted belacan

2 shallots (thinly sliced)

1/8 teaspoon of sugar

Salt to taste

8 tablespoons of water + tamarind pulp (size of a small ping pong ball)

31. Method:

32. Grilled Fish Sambal

33. Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth.

34. Heat up a wok and tumis (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar, and fish

sauce and do a quick stir, dish out and set aside.

35. Sambal Belacan and Sliced Shallots Condiment

36. Soak the tamarind pulp with water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, birds eye chilies,and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.

37. Grilled Fish with Banana Leaf

38. Grease a flat pan (I used a Japanese tamagoyaki pan) and then lay a few sheets of banana leaves in the pan. Add 1 tablespoon of cooking oil on top of the

banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of t he fish. Heat up the pan on your

stove top over medium heat and cover it with a lid. (Use a towel to cover the corners of the pan in case the lid is too small to completely cover the pan. This

will ensure the heat traps inside the pan during the grilling process.) Wait for 8 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of

sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of bu rnt banana leaves and grilled fish. Dish out and

serve immediately with sambal belacan and sliced shallots condiment.

39. Resepi Ayam Bakar/Panggang lada hitam

40. 1 ekor ayam ( potong 2 atau tidak dipotong )

6 ulas bawang putih ( saya letak 1 labu bawang putih )

1 inci halia

1 sudu besar lada hitam

2 sudu besar minyak masak/ sayuran/ zaitun

4-6 sudu besar sos tiram ( ikut saiz ayam )

1 sudu besar sos cili

1 sudu besar daun rosemary kering ( jika suka )

41. Cara penyediaan


8/11

42. 1. Goreng bawang putih bersama minyak masak tadi hingga kekuningan . Bila dah kekuningan tutup api.

2. Tumbuk lada hitam, daun rosemary hingga hancur kemudian masukkan halia dan tumbuk hingga lumat.

3. Didalam lesung yang sama masukkan bawang putih yang telah digoreng bersama minyaknya sekali . Kemudian lenyek perlahan2 bawang putih tadi

hingga hancur.

4. Masukkan pula sos tiram dan sos cili . kacau perlahan.

5. Lumurkan minyak bumbu tadi pada ayam yang telah di bersihkan. Perap ayam dahulu paling kurang 1 jam.

6. Bakar dalam oven suhu 200 darjah celcius selama 1 jam .

43. Roasted Chicken Rice ( sumber : DapurMuna)

44. 1 whole chicken (about 11/2 kg

1 tbsp grated ginger

1 tsp finely chopped garlic

1 tbsp thick soy sauce

1 tbsp oyster sauce

2 tsp honey

1 tsp salt

1/2 tsp ground white pepper

45. 1 cucumbers, sliced, to garnish

2 spring onions, to garnish

46. Chillie Sauce:

4 red chillies

2 cloves garlic, minced

3 cm young ginger, minced

11/2 tsp fresh lime juice

1 tbsp sugar

1/2 tsp salt

5 tbsp chicken stock or water

47. 2 cups Basmathi rice

11/2 tbsp oil

2 pcs star anise

1 cinnamon stick

11/2 cm ginger, peeled and sliced

4 cloves garlic, minced

1/2 tsp salt

3 cups chicken stock

48. Trim the fat from the chicken, then rinse and pat dry. Combine the ginger , garlic, oyster sauce,soy sauce, honey, salt, pepper and five spice powder,

then rub this mixture all over the chicken.

49. To make Chillie Sauce, grind all the ingredients in a blender.

50. Preheat oven to 200 C. Place the chicken in a roasting pan and roast in the oven for 20 minutes. Then reduce the heat to 170 C and roast for 30 40

minutes until the skin is browned and crisp. The chicken is cooked if the juices run clear when the thigh is pierced with a fork.Remove the chicken

from the oven and set aside for 15 minutes. Then cut into serving portions.

51. While the chicken is roasting, rinse and drain the rice.

Heat the oil in a pan over medium heat and stir fry the ginger,garlic, star anise and cinnamon until fragrant, about 2 minutes. Add the rice and stir fry

for 3 4 minutes. Add the salt and chicken stock and bring to a boil . Then lower the heat and simmer covered for 15 20 minutes, until rice is cooked.

52. Resepi Ayam Tandoori

53. 1 ekor ayam

1 labu bawang besar kisar


9/11

3 ulas bawang putih -kisar

11/2 sudu makan halia kisar

100 ml yogurt

sedikit pewarna merah ( optional)

1 sudu makan serbuk kunyit

11/2 serbuk cili

1 sudu makan serbuk ketumbar

1 sudu makan serbuk jintan manis

garam

54. Cara Penyediaan

1. Kisar semua kecuali ayam hingga sebati.

2. Masukkan bahan yang telah dikisar bersama ayam dalam plastik berzip. Kemudian Perap dalam peti sejuk semalaman atau paling kurang 2 jam.

3. Susun ayam dalam tray kemudian bakar dalam suhu 180 darjah celcius selama 1 -1 1/2 jam. Balik2 kan ayam supaya rata masaknya.

4. Bolehlah dihidangkan dengan beriani atau roti nan serta Resepi Makaroni Goreng PedasAUGUST 3, 2011

Bahan-bahan (3-4 orang)

250g makaroni

200g daging ayam / seafood

1/2 ulas bawang besar dicincang

2 ulas bawang putih dicincang

4 sudu besar cili kisar

3 sudu besar sos tomato

2 sudu besar sos tiram

Sedikit belacan (optional)


10/11

1/2 biji capsicum

2 biji cendawan butang

1 batang cili merah

1 batang cili hijau

Garam dan gula

Minyak masak

Cara-cara

1. Rebus makaroni sehingga lembut dan toskan. Gaul dengan sedikit minyak zaitun atau minyak masak.

2. Panaskan minyak masak dalam kuali. Tumis bawang besar dan bawang putih sehingga naik bau.

3. Masukkan cili kisar, kacau hingga sekata. Masukkan sos tomato, sos tiram, belacan dan capsicum. Masukkan sedikit air.

4. Masukkan daging ayam/seafood dan kacau sehingga hampir masak.

5. Masukkan cendawan, cili merah, cili hijau dan makaroni. Kacau hingga sekata.

6. Masukkan garam dan gula secukup rasa. Siap untuk dihidangkan.

7. SOS LADA HITAM

Bahan

1 bawang besar [didadu]

2 bawang putih [dicincang]

4-5 sudu besar lada hitam [kisar]

2 sudu besar tomato sos

2 sudu besar kicap

1 cawan air rebusan tulang ayam/daging [boleh gantikan dengan serbuk pati]

1 sudu besar tepung jagung bancuh ngan 1/2 cawan sikit

garam dan sedikit gula

minyak untuk tumis

Cara1. Tumis bawang & bawang putih sampai layu.

2. Bila sudah agak wangi, masukkan air rebusan tulang ayam.

3. Bila dah pekat masukkan tomato sos, lada hitam, kicap dn tepung jagung.

4. Kacau sebati dan masak mengikut kepekatan sos yg dikehendaki

perisakan garam n gula secukup rasa. SIakap Masak Sweet-Sour

Bahan-Bahan:

1 ekor ikan siakap [dibersihkan dan kelarkan]

Delichef Flounder Fish Seasoning

Bahan untuk sos:

5 ulas bawang merah (dimayang)

3 ulas bawang putih (dimayang)

1 cm halia (dihiris halus)

botol sos tomato

3 sudu besar sos cili

2 biji cili merah (dipotong nipis)

1/2 cawan air.


11/11

1 biji tomato (belah 6)

1 pokok daun bawang & daun sup (potong pendek)

Garam dan gula secukup rasa

minyak

Cara:

1. Ikan dilumurkan seasoning dan bakar dalam oven 180'C selama 30 minit. Terbalikkan dua2 belag supaya masak rata.

2. Panaskan minyak dan tumiskan bawang merah, baw. putih dan halia.

3. Apabila wangi masukkan sos tomato, sos cili dan air.

4. Masukkan juga cili potong, garam dan gula.

5. Setelah kuat pekat, tuangkan ke atas ikan siakap yang dibakar tadi.

6. Hiaskan dgn daun sup & bawang dan hidangkan bersama nasi putih dan juga lauk lain

Cashew Chicken Recipe

Documents

Transcript of Cashew Chicken Recipe