Thursday, December 1, 2011

Terung Masak Sambal

Bahan-bahan ( 2-3 orang )

* 2-3 Terung panjang
* 1 tangkai cili merah(ikut selera nak tmbh cili api)*
* 2 ulas bawang merah*
* 1 ulas bawang putih*
* segenggam udang kering*
* 1 sudu belacan*
* Perasa-Garam,pak aji dan gula secukupnya
* Limau Kasturi-Ketika menghidang

Cara-cara memasak di

Thursday, October 13, 2011

Spicy Supercrunchy Fried Chicken

Thick, slightly eggy coatings are a good way to make crunchy fried chicken, especially if you want the crunch to last.

Wednesday, October 12, 2011

How to Make Homemade Buttermilk Substitute

Cooking with buttermilk leads to a lot of great dishes, but sometimes it's easier to make your own buttermilk substitute than to find the real thing. Here are instructions for making a great homemade buttermilk substitute.

Ayam Goreng - Buttermilk Fried Chicken

Ayam Goreng - Buttermilk Fried Chicken


Bombay Rice Biryani

Thursday, September 8, 2011

Membentuk Tabiat Makan

Kebanyakan anak yang sedang membesar memang berselera makan....

Ini mungkin menggembirakan hati ibubapa. Sungguhpun begitu, beberapa perkara mengenai tabiat makan perlu diberi perhatian; bukan sahaja untuk menjaga adab tetapi juga kesihatan mereka.

Anda tentu tidak mahu anak-anak mengalami masalah obesiti dan kesihatan lain yang mempunyai kaitan dengan makanan akibat tabiat makan mereka tidak dikawal.

Lagi [+]

Saturday, September 3, 2011

Air garam penawar racun

KANAK-KANAK lebih berisiko mengalami dehidrasi berbanding orang dewasa.

Saturday, July 23, 2011

Iranian Aubergine Dip

Here is a recipe from Mohsen Iranian restaurant.

Aubergines are considered a staple in Iran, not dissimilar to our potato. They are used in numerous recipes an this simple recipe is for a tasty dip perfect at the start of any meal.

* 2 large eggplant
* 2 large tomatoes, diced, skin removed
* a large glug of olive oil
* 5 cloves of garlic, well chopped
* 1/4 cup good quality tomato paste
* 1/2 cup of water
* 1/2 tsp ground turmeric
* 1/2 tsp of ground cinnamon
* 1/4 tsp of pepper
* salt to taste
* 2 large eggs

1. Bake the eggplants in a hot oven until cooked and flaccid. This occurs when the eggplants swell and their skin then bursts. Take them out of the oven and let them cool down. Peel them, cut off the hard tops and dice into small pieces.

2. Bring water to a rolling boil in a small saucepan and cook your tomatoes for two minutes. Drain, cool slightly and peel them and cut into small pieces removing the seeds.

3. Sauté the garlic in oil over medium heat until golden. Add eggplants and continue cooking for a further few minutes. Add the tomatoes, all the spices and fry until the excess water is gone. With a large spoon push the eggplant mixture to one side of the pan.

4.Beat the eggs well with a fork. Pour into the empty side of the pan, fry until half-cooked and then blend with the eggplants and cook for a further for 1-2 minutes.

5. Garnish with chopped parsley and a little olive oil and serve with flat bread.


Thursday, July 14, 2011

Arab Recipes

Recipes by Cuisine

Recipes By Specialty

Arabic Food Recipes:

The home of traditional and authentic Arabic/Middle Eastern Food Recipes (Lebanese Recipes, Syrian Recipes, Moroccan recipes, Egyptian Recipes, Saudi Recipes, Jordanian Recipes & Palestinian Recipes.) Enjoy all styles of Arabic/Middle Eastern cooking (main dishes, appetizers, salad, soup, pastries and desserts.)

Arabic Foods

    Asparagus Recipe with Olive Oil


    1 bunch of medium sized asparagus, about 1 lb
    2 Tbsp of the most exquisite extra virgin olive oil
    2 Tbsp freshly grated Parmesan cheese
    1 teaspoon lemon zest - freshly grated lemon rind
    Salt and freshly ground black pepper

    Thursday, February 3, 2011

    'Iran's saffron exports to hit 100 tons'

    Saffron harvest in Iran

    Iran is busy bringing in the annual harvest of saffron, a spice known to many as 'red gold' because it can fetch up to £1,000 per kilo on the world markets, largely due to its fiddly and labour intensive production process

    Iran's saffron exports will increase by more than 10 percent to top an annual 100 tons by the end of the current Iranian calendar year (March 20).

    Head of Iran's Union of Sellers and Exporters of Saffron Gholam Reza Miri said the country exported 90 tons of the precious spice last year.

    Iran, the largest saffron producer in the world, exports saffron to 46 countries including European and Persian Gulf countries, IRIB quoted Miri as saying.


    Wednesday, February 2, 2011

    Easy Recipes - Green Bananas in Olive Oil

    An easy to make side dish made with Green Bananas goes well with any meat dish. Try this different recipe. You will be surprised.

    Almond Biscotti with Orange Zest and Olive Oil recipe

    Resipi dengan mengguna minyak zaitun

    The following 13 chefs use our award-winning olive oil ( and are featured in From the Olive Grove cookbook:
    - Robert Clark of C Restaurant
    - Jean-Francis Quaglia of Provence Restaurant
    - Tony Minichiello and Christophe Kwiatkowsky of Northwest Culinary Academy of Vancouver
    - James Walt of Araxi Restaurant
    - David Beston of Jericho Tennis Club
    - Robert Cordonier of Hillside Cellars Winery
    - Vincent Stufano of Fairmont Chateau Whistler
    - Lisa Ahier of Sobo
    - Liana Robberecht of Calgary Petroleum Club
    - Lynda Laroche (former chef of Watermark)
    - Frank Pabst of Blue Water Cafe
    - Ronald St. Pierre of Locals Restaurant (in Courtney)

    Thursday, January 13, 2011

    Tahukah anda setiap masakan yang bersih dengan niat doa yang baik-baik semasa memasak. Insan yang menjamah masakan anda akan menjadi cemerlang kerana setiap masakan yang bersih serta halal akan di proses menjadi darah yang suci dan bersih.

    Seterusnya di sini.

    Friday, January 7, 2011

    Udang Lembah Serayu - Mungkin dari nama tempatnya cukup unik, yaitu Lembah Serayu, karena memang berada di Lembah Sungai Serayu, tepatnya berada di tepi Jalan Raya Purwokerto - Bandung KM 17.
    Sumber: /


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