FoOD froM JaVa : AyaM UNgKEp

Assalamualaikum, Kue kabare opo? Kabare waras?

Cantik x Omak den hi3

Ha!! amacam faham? fahamkan..den nanyo an kabo yo tu tp dalam bahaso jawo.. Den jarang guno sobab ehh den duk nismilan bukan kek johor or selangor yang kebayakkan nya orang jawo. Tapi bilo mak den mulo kobaan jawo ehh, trmonung-monung seketiko dibuek ehh hahahaha laei-laei bilo balik Johor ha amikk ko,x faham amik, apo tak ehh ponin bayak nau istilah-istilah baru keluar.. 

Tu la bilo kawen campur, bukan takat percakapan tapi buleh dilihat dari segi mentodgahah (makanan) hahahaha. Makanan den yg dimasak omak mesti hasil gabungan 3 etnik (jawa,minang n india) ni hu3.. Tapi macam ngam pulak tau sobab opo? sobab ehh keduo-duo makanan ni podeh-podeh amik.. 

Ok sebolum ni den ado kongsi resepi macam mano nak buek KIMChi makanan ruji negaro bakal mak mertuo den hahahaha. Kali ni den nak kungsi pulak resepi ponakan omak den. Orang jawo kok tak tau masak bondo nih memang jawo murtad hua3 jangan marah na. Masakan ni tersangat-sangat lah simple. Kalo nak tau msakan owg jawo ni memang semuo ehh simple,laei-laei baghi kek omak den kalo nak masak sumo nak simple tak suko ponin-ponin kepalo koba ehh. 

Baghi den asa ehh makanan tu cukup podeh kono dek ank tokak ermm memang enjoy sesangat. Laei satu ayam ungkep ni memang gemaran den dan den ghaso gemaran sumo orang jawo. Kek sini den nk mintak maaf kek kawan den sorang ni Muhammad Salleh Abdullah, dio orang batu pahat orang jawo. Time stdy kek U dio teringin nak makan, tapi den x sompek buek, al-maklumlah koleh melambak-lambak dongan assigment laei,maaf yo Salleh oiii..

 Ha jangan ingek den x pandai masak yo, den banyak belajo resepi masakn wlaupn bukan budak kulinari sobab ehh nak msak tuk isteri hahahaha romantik kan3 hua3. Ok lah cakap banyak pon x guno, meh kito tengok resepi dan caro-caro nk buek AYAM UNGKEP FROM JAVA ISLAND. Yang den baghi ni khas tuk masak 4-6 orang yo,sonang baghi ramai-ramai makan. 

AYAM UNGKEP

Bahan-bahan ( 4-6 orang )

1 ekor ayam (dipotong 12, lebih elok sekiranya ayam tua@ayam kampung yang ni mmg sodap)  (chicken)

Bahan-bahan A (untuk dikisar) (blend)

2 labu bawang besar (onion)
10 ulas bawang putih (garlic)
2 inci halia (ginger)
2 inci kunyit hidup (tumeric)
20 tangkai cili padi (kalau nak lagi pedas tambahkan lagi cili padi) (chili)

Bahan tumis (merinade)

Halia (dihiris nipis) (sliced ginger)
1 liter air (water)
2 batang serai (lemongrass)
Minyak untuk menumis (cooking oil)
Garam secukup rasa (salt)



Cara-cara

1. Ayam dibersihkan dan digaul dengan garam serta serbuk kunyit.
2. Panaskan minyak dan gorengkan halia yang dihiris nipis sehingga garing.
3. Kemudian masukkan bahan-bahan A yang telah dikisar. Tumis sehingga naik minyak.
4. Setelah naik minyak, masukkan ayam. Biarkan sebentar lebih kurang 2-3 minit.
5. Masukkan air, serai yang telah diketuk dan garam secukup rasa. Tutup kuali. Kacau sekali sekala untuk mengelakkan ayam hancur. Tu sebab lebih elok guna ayam tua @ ayam kampung.
6. Biarkan sehingga kuah pekat (ala-ala rendang gitu). Kemudian bolehlah dihidangkan.
7. Selamat mencuba!!

Dah siap apo laei makan la. Ado setengah owg dio lotak ketumbar, jintan manis semuo tu,omak den x minat mnyusahkan koba ehh, yang penting sedap n simple boto x? Jangan lupo cubo yo bubye!!

Assalamualaikum....

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How tO makE KIMChi : Meh KitO buEK KIMChi

Recipe has no SOUL, YOU as the cook must bring SOUL to the recipe. I believe cooking with LOVE provide food for the SOUL.

Sharing food with another human being is an intimate act that and should not be indulged and lightly ~ Milk Fisher ~

Assalamualaikum & Anyeonghaseyo..

가장 좋아하는 한국음식이 무엇입니까?

KIMChi aka Sayur Jeruk

Talk about sharing,for entry today I would like to share with U all about how to make KIMChi (kali ni den speaking yo,entry dalam english). As you know from my last entry before this,you can see here, KIMChi and me cannot be separated hahahaha.. I'm really addict with this food,every dishes especially stew, I will put a small (maybe many) portion of this KIMChi huhuhu. Of the countless varieties of kim chi that are made in Korea, by far the most common and celebrated version is made with Napa cabbage.

KimChi that's made with cabbage is loaded with indole-3-carbinol (I3C), a compound that is well recognized as a powerful cancer-fighting compound. Numerous studies indicate that I3C can offer protection against many different types of cancer and may even stop the growth of existing tumors ~ dR. Ben Kim ~

You could hop on over to a local Korean market to buy a bottle of kim chi, but it may not be as healthy as you'd like, since most commercially prepared varieties are made with white sugar and shrimp.

To make healthy KIMChi that still has lots of flavor and health-promoting compounds. For your information, in Korean we can see and found many type of KIMChi. But for today I would like teaching you how to make traditional Napa cabbage KIMChi (tong baechu KIMChi). 

Good authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! Simple, right? The ingredients for the tong baechu KIMChi were laid out neatly for us. The recipe is a three step process as I said before. First, the cabbage needs to soaked and salted. Second, the marinade has to be prepared. Lastly, the cabbage is combined with the marinade and left to ferment for three weeks.

Now let's look at the ingredients.

For Napa cabbage

• 2 heads Napa cabbage (kobis cina/kobis bunga)
• 2 cups sea salt (garam kasar)
• 8 cups water (air)

For KIMChi merinade

• 5 cups water (air)
• 1 cup coarse Taeyangcho red chili pepper powder (serbuk cili)
• 5 ounces garlic (bawang putih)
• 10 ounces Asian pear, peeled and quartered (buah pear/blh ganti gula utk manis)
• 9 ounces onions, peeled and quartered (bawang merah)
• 1 ounce ginger, peeled (halia)
• 4 ounces Fresno chilies (cili merah)
• 2 pounds radish, julienned (lobak putih)
• 4 ounces dropwort (daun salom)
• 4 ounces red mustard greens (sawi hijau)
• 4 ounces green onions (bawang besar warna putih tu)
• 1/4 cup Korean anchovy fish sauce (sos ikan bilis)
• 3/4 cup Korean salted shrimp sauce (sos udang)
• 4 ounces fresh shrimp, chopped (udang kecil)
• 4 ounces fresh oyster (can replace with oyster sauce/ blh gnti dgn sos tiram)

Potong separuh n split pakai tangan

Prepare Napa cabbage

Now let's prepare the cabbage. Use medium sized cabbages. When you cut the cabbages,first cut only halfway within knife and split it apart with your hands. Prepare salt water and use half in salty and leave half. Pour salt water on the cabbage. Since the stems are tough,sprinkle sea salts under leaves.Let it sit for about 3 hours than flip the cabbages over. Washes cabbages and drain.

Rendamkan Kobis

Prepare kimchi marinade

Add the red chili pepper powder to anchovy souce and mix well. Place the onions, pear, garlic, ginger, and Fresno chilies in a food processor and pulse until finely minced. Set aside.

Serbuk cili + Sos ikan bilis

Sayur yang telah siap dipotong

Add the pureed chili mixture, along with the radish, dropwort, red mustard greens, and green onions to the red chili pepper powder mixture. Combine the mixture thoroughly, making sure that the greens are incorporated completely.

Gaul kesemua bahan diatas

Lastly, add in the oyster sauce or fresh oyster, salted shrimp sauce, and fresh and salted shrimp. Once again, combine the mixture very well. If mixing with your hands, be sure to wear rubber gloves to avoid chili burn. 

Dah siap buleh makan dah!!

KIMChi develops good taste and scent after a certain fermentation period. KIMChi itself delicious but it can also be used as ingredients for stew and variety of different dishes.

Dah siap,jangan lupo cubo yo. Den dah buek & menjadi,dah dapek confirmation laei dengan kawan Korean den. Yang best ehh sumo keluargo den dan kawan den suko. Kalo nk laei sodap bilo buek stew tu,lotak ayam brand punyo sardin uii mangaii sodap ehh tak terhingga....

Dan laei satuu!!

Remember to say "Bismillah" before you eat, also please do not waste food k...

See YOU next time in next entry!!!.....

Assalamualaikum & Anyeonghigaseyo..

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KiMChi In mY liFE

Anyeong!! 가장 좋아하는 한국음식이 무엇입니까?

Hi friends, see you again. Maybe every of you always ask me when can i start our tutorial about korean language right? Be patient ok, I cannot start earlier because I still find more source about this language. I'm cannot take easier because it is my responsibility to teach every of you with true language. I try to get comment from my lecturer and she said try to make it slowly coz this not easier.

Types of Korean KIMCHI

For entry today,hve you seen at early post of this entry (Korean writing) 가장 좋아하는 한국음식이 무엇입니까? that's means what your favorite korean food? (i feel excited when write about food hahahhaa). For me Korean Food already hit my taste. I'm already find out about Korean Food in my country. Maybe it's not same or we can say it's not original from Korean,but I really satisfied about their taste. Many of Korean Food have a HOT n SPICY taste and I'm very happy with that hahahahaha... It's like bom in my mouth and I feel excited when every time I eat this food ; ). 

It's common for me because in my country and more accurately in my state, hot and spicy food are traditional food and so popular among food lover. That's why I can adapt with this type of food. For me Korean and Malay food have a similarities in terms of taste and ingredients maybe. But,  I think the different between Korean and other food around the world and make it Korean food become unique is what Korean people say KIMCHI.. For your information,every Korean People put KIMCHI in their food. For me KIMCHI like a "sayur jeruk" in Malaysia. Like a "Lobak Masin", but seasoning process in this KIMCHI make this food very unique and the result for me so yummy ( 맛있어요 ).

Kimchi

I really like this KIMCHI and I try to make it by ask my CHINGU in Korean. Than the result like this... I'm very excited about that and one things that really make me happy is all my family really like this KIMCHI.. Actually, we can be found so many type of this Korean Food,you should try every type of this food. I believe that once you try this menu than you will taste in second time hahahahaha... 

OMG I feel hungry right now,I want KIMCHI JJIGAE hahahahaha.... Try to make KIMCHI ok. For another entry I will showed you how to make this KIMCHI.... Kamsahamnida

Kimchi Jjigae

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