NASI DAGANG

RAMUAN



1 Gantang beras lembut ( Khas untuk nasi dagang )

Atau

jika susah dapat beras lembut boleh juga guna

beras pulut satu bahagian dengan dua bahagian beras jemah



2 biji kelapa � diparut atau dikukur ambil santannya atau santan



4 ulas bawang merah � dimayam halus.

Halia sebesar ibu jari � dimayam halus

Garam dan gula





CARA-CARANYA



Beras dibersihkan dan rendam bersama halia selama 1jam

Kemudian buang airnya.

Kukus sehingga masak

Bila masak masukkan santan gaul hingga rata dan kukus sekali lagi

Setelah wapnya naik

Angkat sekali lagi dan gaul dengan pati santan serta bawang dan halia yang telah dimayam tadi





LAUK



1 Ekor ayam atau Ikan



Rempahnya :-

2 Camca rempah

1 camca the jintan manis

5 kuntum bunga cengkih

6 biji buah pelaga

7 inci lada kering

� inci kulit kayu manis

Serai, lengkuas dan kelapa kering

Gula ( serba sedikit )

Rempah ini semuanya dikisar atau digiling





TUMIS



Minyak kelapa sedikit, 7 Ulas bawang merah dan

3 ulas bawang puteh





CARANYA



Ayam dibersihkan dipotong

Kemudian digaul bersama rempah yang dikisar



Jerang periok keapi, panaskan minyak

masukkan bawang puteh dan bawang merah

Goreng hingga kuning.



Masukkan ayam yang telah di gaul dengan rempah

sehingga airnya kering,

kemudian masukan garam secukup rasa .



Hampir masak masukkan lada berbiji hidup

Angkat dan hidang panas.

biskut raya

Resepi Raya

Berikut adalah senarai kuih, kek & biskut popular untuk Hari Raya yang ingin anda cuba:

1. Bahulu Raya

Kuih & Kek Raya - Bahulu RayaBahulu, adunan tepung, gula dan telur adalah antara biskut mesti ada untuk setiap hari raya. Cara membuatnya mudah, iaitu dengan menggunakan 10 biji telur, 600gm tepung dan 350g gula.

Cara membuatnya:

Pukul telur dan gula sehingga kembang.Campurkan sedikit tepung dengan semangkuk kecil adunan telur. Pastikan jangan terlalu pekat dan terlalu cair. Panaskan acuan dan jika menggunakan kaedah dapur tradisional, letakkan bara api di atas dan bawah periuk. Tuangkan adunan ke dalam acuan tetapi jangan terlalu penuh. Bakar sehingga bahulu kuning keemasan.

2. Kek Almond London

Kuih & Kek Raya 2007 - Kek Almond London Bahan bahan untuk biskut Almond London adalah mentega (250g), gula icing (125g), tepung jagung (100g), tepung gandum (250g), tepung gandum (250g), telur (dipukul).

Cara membuat:

Putar mentega, gula icing dan telur, masukkan campuran tepung dan uli dengan lembut. Masukkan badam yang siap dibakar di dalamnya. Bakar sehingga masak. Celupkan ke dalam coklat masakan dan tabur dengan badam yang telah dibakar.

3. Tat Nenas Gulung

Bahan bahan:

Resepi Kuih Raya 2007 - Kuih Tat NenasDoh: 1 kg tepung gandum, 1 ketul buttercup, 2 biji telur, 2 biji kuning telur(untuk disapu), 2 sudu teh esen vanila, 2 sudu teh esen nenas, majerin untuk melembutkan doh

Perasa dan hiasan: 1 biji nenas, 1 ½ cawan gula, 4 kuntum bunga cengkih, sehelai daun pandan

Cara membuat Tat Nenas:

Gaulkan semua bahan doh dan uli hingga lembut. Masak semua bahan perasa sehingga pekat dan sejukkan.Masukkan doh ke dalam acuan tart dan tekan, kemudian letakkan jem nenas di atasnya dan gulung.Sapukan kuning telur diatasnya untuk nampak lebih berseri, dan bakar.

4. Kek Lapis

Resepi Kuih Raya 2007 Bahan bahan: 1 cawan tepung gandum, 1 cawan tepung jagung, ½ cawan gula, 4 cawan santan(sederhana pekat), 1 sudu teh garam, sedikit pewarna merah.

Cara membuat Kek Lapis:

Panaskan loyang dalam pengukus terlebih dahulu dgn api sederhana.Campurkan bahan1 dlm pengisar dan kisar hingga halus. Kemudian tapiskan.Asingkan bancuhan kepada 2 bahagian. Letakkan pewarna merah pada satu bahagian. Masukkan sedikit bancuhan berwarna putih, biarkan dlm 3 minit. Masukkan bancuhan berwarna merah pula. Lakukan langkah ini hingga habis. Setelah masak, angkat dan biarkan sejuk baru potong.

5. Dodol

Resepi Kuih Raya 2007 - Dodol Bahan bahan: 1 gantang tepung pulut, 3 liter air suam, 2 liter santan pekat, 3 kg gula melaka, 3 kg gula pasir

Cara membuatnya:

Bancuh tepung pulut dengasn air suam . Masukkan ke dlam kuali dan masak atas api sederhana. Bila mendidih masukkan santan. Kacau lagi hingga mendidih. Masukkan gula melaka dan gula pasir. Kacau selalu supaya adunan tidak melekit. Masak hingga benar benar likat. Sejukkan dan bolehllah dipotong.

Baked Mushroom Stuffed Steak Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine

1 onion, chopped
100 g/4 oz mushrooms, finely chopped

50 g/2 oz lean bacon, rinded and chopped
25 g/1 oz/0.5 cup fresh breadcrumbs

10 ml/2 tsp chopped parsley
5 ml/1 tsp chopped thyme
Salt and freshly ground black pepper

900 g/2 lb piece of lean rump steak, trimmed

Method :

Melt the butter or margarine and fry (saute) the onion until soft but not brown. Stir in the mushrooms and bacon and cook for 3 minutes, then remove from the heat and stir in the breadcrumbs, parsley and thyme and season to taste. Leave to cool. Slit the steak in half lengthways and fill with the stuffing, then tie round with string. Roast in a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes until cooked to your liking.

Bhel Puri

This is a miniature version, rolled very thinly and cut into small (5 cm) rounds, Deep fry until puffed, golden and crisp. They are combined with spicy sev, chopped onions, coriander, fresh chilies and tamarind sauce just before serving as a savory snack. Ingredients :
180 g 3/4 teaspoons 1/2 tablespoon 125 ml 2 cups 2 cups 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1 2 or 3 1 cup 1 cup	Atta flour or roti flour Salt Ghee or oil Lukewarm water Fine sev Puffed unsweetened rice (phoa) Garam masala Chili powder Salt Medium onion, finely chopped Green chilies, chopped Coarsely chopped fresh coriander Tamarind chatni Oil for deep frying
Method : On a lightly floured surface roll dough very thinly and cut into 5 cm rounds. Put on a tray, cover with a slightly damp tea towel to prevent drying out and let the pastry rest for 10-15 minutes. Heat oil and test by frying one of the rounds. It should puff and swell. If it doesn't, the oil needs to be hotter. Splash oil over the top with a frying spoon, and fry a few at a time. As they turn golden, lift out with a slotted spoon and drain on paper towels laid over a cake cooler. Allow to cool completely. Combine puris and sev in a bowl. Heat 3 tablespoons oil in a wok and toss the puffed rice in it very quickly. Lift out on slotted spoon and drain on paper towels. When cool add to bowl, sprinkle with garam masala, chili powder and salt and toss to distribute. Just before serving, combine chopped onion, chilies and coriander in a small bowl. For each serving put a large spoonful of the crisp nibbles into a bowl, sprinkle with chopped mixture and a spoonful of tamarind chatni. Mix quickly and eat at once so none of the delightful crunchiness is lost. Note : Sev is deep-fried vermicelli made from chick pea flour, sold in packets marked to indicate whether the spicing is hot.

Amaranth with Flowering Chives Recipe

Ingredients : Serves 4-6
1 bunch 1 bunch 2 teaspoons 1 tablespoon 1/2 teaspoon	Amaranth Flowering chives Oriental sesame oil Light soy sauce Sugar
Method : Wash the amaranth and discard lower stems which may be tough. Pick leaves and cut tender stems into bite-sized pieces. Wash flowering chives, snap or trim off tough lower ends of stalks. Cut into bite-sized lengths and combine with amaranth leaves in a heatproof dish. Steam over boiling water or put into a saucepan with well-fitting lid and steam on very low heat with just the water that remains on the leaves, about 7 minutes or until wilted but still deep green. Remove to a serving dish. Combine sesame oil, soy sauce and sugar. Drizzle over the leaves and serve. Or use as a bed for steamed fish fillets, shrimp or prawns.

Bean Sprouts Fried in Batter Recipe

(Pe Thee Pin Pauk Ngabaung Kyaw)
Ingredients :
250 g 1/2 cup 1/2 cup 1 teaspoon 1 clove 1/2 teaspoon 1/4 teaspoon 1/2 cup	Fresh bean sprouts Chick pea flour Self-raising flour Salt Garlic, crushed Finely grated fresh ginger Ground turmeric Water Oil for deep frying
Method : Wash the bean sprouts. Drain well and pinch off the roots. Make batter by adding all the other ingredients. Add in bean sprouts. Heat oil and when very hot fry spoonfuls of mixture until golden brown and crisp. Drain on absorbent paper. Serve hot.