makanan Tradisional terenggganu

t@t

Originally posted by nhafizaj at 30-7-2008 12:07 AM
eh dah ada lom org sebut kuih cik abbas demam?? huhuhu...1st time aku dgr nama pn dh tergelak... tp tu la nama kuih tu cik abbas demam..
ser lg kuih tok aji serban...

CHE ABAS DEMANG ( DEMAM )  Bahan-Bahannya:
  250 gm. sagu rumbia
  1/2 biji kelapa - diambil santannya
  4 ulas bawang merah - dihiris
  5 cm. halia - dihiris
  15 biji halba
  6 ekor ikan selar kuning - dibakar dan diambil isinya
  Sedikit garam, gula dan serbuk perasa
  Nisan secukup rasa (gula kerek atau gula melaka)
  
  Cara Menyediakan Sagu Kacau:
   Kacau sagu dengan nisan yang sudah dicairkan dan tambahkan  air sambil diadun sebati sehingga kelihatan lekat di senduk.Jerang atas api sambil dikacau  tanpa henti hingga masak. Angkat dan tuangkan ke dalam loyang. Jerang atas api sambil  dikacau tanpa henti hingga masak. Angkat dan tuangkan ke dalam loyang.
  
  Cara Menyediakan Kuahnya:
   Santan dicampur ikan dan halba, halia dan bawang. Masukkan  sedikit gula garam serta serbuk perasa. Kacau atas api tetapi jangan sampai mendidih dan  jangan sampai pecah minyak.Apabila sagu sudah sejuk, potong dadu agak besar sedikit,  isikan ke dalam pinggan berisi kuah santan dan hidangkan.

t@t

BERONOK SAGU

            Bahan-Bahannya:

            1/2 gelas sagu biji
            3 gelas air
            1 senduk besar gula
            1/4 biji kelapa
            sedikit garam dan pewarna merah

            Cara membuatnya:

            Sagu biji dibersihkan, jirus dengan sedikit air dan toskan airnya. Kelapa dibuang kulit
            dan airnya, kemudian diparut dan gaulkan dengan sedikit garam.

            Masakkan gula dengan air hingga hancur dan mendidih setelah itu masukkan sagu
            serta pewarna merah kacau hingga sagu kembang. Bila sagu kembang angkat dan sejutkan.

            Setelah sejuk dipotong dan gaulkan dengan kelapa parut yang telah digaulkan dengan kelapa
            parut yang telah digaul garam.




[ Last edited by  t@t at 2-8-2008 09:23 AM ]

t@t

This dish is cooked-wrapped in a banana leaf over a low-fire barbecue. Fish meat, shallots and ginger are pounded to a paste and wrapped in banana leaf before it is cooked.

Satar is an interesting blend of succulent boneless fish marinated in spices, wrapped in banana leaves and grilled over a flaming charcoal fire. Its sweet taste is tinged with delicate smell of the wrapping, making it a great appetizer and a healthy snack.

Ingredients

1/2 coconut
3 ikan kembung
3 shallot
1 red chilli
1.2cm ginger
banana leaf

1. Clean the fish thoroughly, discard the bones, roll with coconut,pound, chop or mince the meat finely,
2. Put shallot, red chilli and ginger while roll it again until they mix well.
3. Fill the cone with the mixture and cover the top.
4. Repeat until all done filling the cone.
5. Put the cone on the skewers with bamboo and roast until cook.

t@t

This dish consists of glutinous rice lightly flavoured with coconut milk and wrapped in banana leaves, then barbecued to perfection.

The cooked glutinous rice is salt less but the filling which is coconut flesh and fish fillet make this 'kuih' the most favorite one.

Ingredients:
1 cup sweet/glutinous rice(soaked overnight)
1/3 cup grated coconut/coconut flakes (fine size)
1/2 cup water

The filling:
1/2 cup grated coconut
1 chicken breast
1 medium onion
1 tablespoon chopped garlic
1 tablespoon driend shrimp (udang kering)
1/4 teaspoon powdered lemon grass(serai)
1/2 tablespoon crushed red pepper
1/2 tablespoon powdered coriander
1/2 tablespoon coriander seeds
1/2 tablespoon cumin
1/2 tablespoon black pepper
salt to taste
1 inch galangal root (lengkuas) use whole
1/3 cup olive oil to stir fry filling.
A few sheets of banana leaves
some toothpicks.

t@t

*pinjam pic yer kak hanilieza....


This dish consists of white rice noodle eaten with delicious fish gravy to which coconut milk, tamarind, onions, pounded chilies, shrimp pastes, bean sprout, long beans and cucumbers are added. The locals normally eat laksa using their hands.

Ingredients:

1kg mackerel
1 tsp salt
1 grated coconut with enough water added and squeezed for 1.5 litres coconut milk
1.5kg dried laksa noodles, boiled until just right to the texture or al dente (or use fresh thick rice noodles, scalded in boiling water and well drained)

Ground ingredients (A)
  20g (22 pieces) dried chillies, soaked
  175g shallots
  2cm galangal
  1cm fresh turmeric root
  20g ground black pepper
  3 stalks lemon grass, use the white part only
  1cm knob ginger

Ingredients (B)
  3–4 pieces dried tamarind skin, if not available substitute with 30g lime juice
  8 stalks polygonum leaves (daun kesum)

Seasoning
  1–2 tsp salt or to taste
  1 tsp sugar or to taste
  tsp monosodium glutamate

Garnish
  1 cucumber, halved and soft centres discarded and shredded
  200g bean sprouts, tailed and scalded briefly
  1 wild ginger bud (bunga kantan), sliced finely
  Some mint leaves
  Some basil leaves
  5 small limes, halved Method

Season fish with salt. Boil 1 litre water in a pot and drop in the fish. Remove the fish when eyes pop out. Flake the fish and leave aside.

Strain the fish stock clean from bones and add ground ingredients (A). Bring to a boil. Lower heat and simmer the gravy for 10 minutes. Add ingredients (B) and pour in the coconut milk. Simmer for another 15–20 minutes, stirring frequently. Adjust seasoning to taste.

To serve, put some thick rice noodles in individual serving dishes and garnish with a little of each garnishing ingredient, then pour the hot fish stock or gravy over.

t@t

A delightful yet simple dish, laksam is prepared using both wheat and rice flours. The gravy is made from fish meat which is boiled, pureed, and later mixed with coconut milk.


Ingredients:

300g fish flesh
150ml coconut milk
4 shallot (grind)
4 clove garlic (grind)
1 lemon grass (grind)
Little ginger (grind)
2 chicken cube
some long bean, bean sprout, cabbage, selasih lead, yam bean(sengkuang), bayleaf (daun salam) and cucumber (grind)
Cooking oil, salt & white pepper
1 cup rice flour
1 cup cassava

Method

1. Blend rice flour, cassava, salt and water.
2. Take 1 scoop of the mixture and pour it into aluminium tray. Make sure the dough not to thick. Boil until cooked.
3. Take the aluminium tray out and left it out for a while
4. Roll the dough
5. Repeat step 2 until step 4.

For gravy:
1. Fried the ginger, garlic, and shallot.
2. Then put fish flesh, chicken cube, coconut milk, pepper and salt.
3. Lift and serve.
3. Grind the long bean,cabbage, selasih lead, yam bean(sengkuang), bayleaf (daun salam) and cucumber

Meal Suggestion:
Cut the dough about 1 cm thick. Put it into a bowl with some grinded vegetables. Then, pour the hot gravy and some shrimp paste spicy dish ("sambal belacan";)

t@t

This popular tea-time dish features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk before it is stuffed into the squids.

Ingredients:

1 tin glutinous rice milk
12 wet squid
1 coconut
1.2 cm ginger
2 shallot
1 teaspoon fenugreek (halba)
some sugar
12 stick about 3.7cm.

Method:

1. Wash cleans the squid.
2. Take out the coconut milk.
3. Waste clean the glutinous rice and cook with the coconut milk until cooked
4. Take small amount from the rice and put into the squid then attach it.
5. Put all the attached squid into the pot fill with coconut milk, ginger, shallot and fenugreek.
6. Insert coconut milk, salt, and sugar when it boils. At the same time, stir it so that the coconut milk not cloddy.
7. When the squid cooked, it is ready to be served.

nik2121

tupat sutun?

lame doh xmakan

BeachBoys

kurang asam mung,tat...arr ..lapo..lapo

jagung

Originally posted by nik2121 at 2-8-2008 09:30 AM
tupat sutun?

lame doh xmakan

kat restoren lempeng rusila ada sokmo...gi la kalu nok tera....

BeachBoys

kg tokki aku tu...............

t@t

ces............

krayolan

Tak dok gambor ke?? lagu mana gok rhupa tok abas demang nie?

krayolan

Emmm baru2 nie aku balik kampung aku Kemaman pastu gi pasar Binjai byk sungguh rojok kateh.... tingat kat mung hok nok makang... doh guane jadi dok rajok kateh?

dang_oniey

laksam....????? tupat sutung ????? aku rindu padamu...........

t@t

jap eh....

t@t

Originally posted by krayolan at 4-8-2008 02:21 PM
Tak dok gambor ke?? lagu mana gok rhupa tok abas demang nie?

adoss...dok jupe starang.......

dang_oniey

....................................

dang_oniey

Originally posted by krayolan at 4-8-2008 02:25 PM
Emmm baru2 nie aku balik kampung aku Kemaman pastu gi pasar Binjai byk sungguh rojok kateh.... tingat kat mung hok nok makang... doh guane jadi dok rajok kateh?

bakpe dok wak ari ke aku sikek ?.. jadi mende nye ... mana aku nok cari kateh lembu tu......

cyclotron

se agi nama kuih hok pelik yelah apam/apang mayat dan apang gogo (bentuk macam UFO, dalam ada inti kacang)..sedap tu..