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Archive for the ‘Soup & Curry’ Category

Resepi Sup Ikan


30 May 2009

INGREDIENTS

  • 4 pcs of Red Snapper
  • 1 tsp of ginger paste
  • 1 tsp of black paper – pound
  • 3 pcs of cadammon
  • 2 anise star
  • 1 stick of cinnamon
  • 2 clove of garlic and 5 shallot – pound to make paste
  • salt and white pepper for taste
  • for garnishing, fried shallots, chinese parsley and onion spring

METHOD

  • heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
  • once brown, add in water
  • once boiled, add in fish
  • cook for 10 minute, taste with salt and paper
  • ready to serve.
  • garnish with fried shallots, chinese parsley and onion spring.
 
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Posted by Yatie in Fish & Seafood, Soup & Curry

 

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Finnish Salmon Soup


18 Feb 2009

INGREDIENTS

  • 1 salmon fillet (500 – 600 gr)
  • 1 liters water
  • 2 white potatoes
  • 1 onions
  • 250 cream
  • 1 – 2 tsp salt
  • 1/2 tsp of ground black paper
  • 3 tbs shredded dill
  • 50 gr butter

    METHOD

    • Peel and cube the potatoes.
    • Cut each onion into 4 pieces.
    • Pour water into a saucepan and add the salt, peppers, onions and cubed potatoes.
    • Bring to a boil and allow to simmer at a low heat for approximately 15 minutes.
    • Cube the salmon fillet
    • Add the cream and shredded dill to the saucepan. Place the salmon cube in the soup and boil for approximately 5 more minutes.
    • Add the butter and decorate the soup with some shredded dill.
    • enjoy with garlic bread or white bread
     
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    Posted by Yatie in Fish & Seafood, Soup & Curry

     

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    Resepi Chicken Curry


    21 Dec 2008

    INGREDIENTS

    • 2 pcs of chicken breat -cut to 8 pcs
    • 2 potato – cut to 4 pcs
    • 1 packet of Babas curry powder
    • mix spice – anise star, caddamon and cinammon
    • 2 tbs of onion paste
    • 1/2 tsp of garlic paste
    • 1/2 of ginger paste
    • 3 tsb of yogurt
    • 1 cups of water
    • salt to taste
    • 3 tsb of oil

    METHOD

    • blend the onion, garlic and ginger curry powder
    • heat the oil, fry the mis spices
    • then add in the curry paste
    • fry and stir them till fragrance
    • then add chicken and potatoes, stir them
    • follow by yogurt, keep stirring
    • then add water and salt
    • Once the potatoes cooked
    • then off fire
     
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    Posted by Yatie in Chicken & Meat, Soup & Curry

     

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    Sup Tulang


    04 Sep 2008

    INGREDIENTS

    • 1 kg of ribs or any bone
    • 1 thumb size of ginger – knocked
    • 1 tsp of black paper – pounded
    • 1 sup bunjut
    • 3 pcs of cadammon
    • 2 anise star
    • 1 stick of cinnamon
    • 2 clove of garlic and 5 shallot – pound to make paste
    • salt and white pepper for taste
    • for garnishing, fried shallots, chinese parsley and onion spring

    METHOD

    • boil the ribs with ginger for 4 hours (if you use slow cokker) or else just boil untill the meat get tender
    • in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
    • once brown, pour the (including the oil) to your boiling pot together with sup bunjut.
    • simmer for 30 mins.
    • ready to serve.
    • garnish with fried shallots, chinese parsley and onion spring.
    • squezze lime on it to add more kick
     
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    Posted by Yatie in Chicken & Meat, Soup & Curry

     

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    Sup Kaki Ayam Best


    24 Aug 2008

    INGREDIENTS

    • 1 whole chicken leg
    • 6 pcs of chicken feet
    • 2 thumb size ginger – knocked
    • 3 clove of garlic – knocked
    • 1 lemongrass -knocked
    • 2 tsp of salt
    • 2 tsp of chicken granule
    • enough water for stock
    • 3 tbps of sesame oil
    • 1 screwpine leaf
    • salt and pepper to taste

    METHOD

    • boil water
    • add lemongrass,garlic, ginger, salt, sesame oil, screwpine leave and chicken granule
    • once boiled, add chicken feet and chicken leg
    • after 15 mins, take the chicken leg and continue boiled the chicken feet for another 30 mins
    • taste with salt and pepper .
    • ready to serve, garnish with onion spring and chinese parsley
     
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    Posted by Yatie in Chicken & Meat, Soup & Curry

     

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