Blog Makanan di Sarawak - Blog Makanan di Sarawak

Blog <b>Makanan</b> di <b>Sarawak</b> - Blog Makanan di Sarawak

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Blog <b>Makanan</b> di <b>Sarawak</b> Posted: 11 Nov 2014 11:22 PM PST Recipe as usual . Using the recipe . Complete all with hommade pesnya . If interested can try dat. The only advice DJ la kan, please use milk YG ori ye, BKN is viewed in the boxes . Then btl2 iPod . But if there is no choice , doth condemn labuuu ... hehe . Eeh ... DJ kopipes tu go home recipes here .. more fun huh ... hehe . Let's treat ! Sarawak Laksa recipe by: DayangJack @ DapurKu love Sarawak Laksa Paste Ingredients: 200 gm estimates 8 pcs shallots * 4 cloves garlic * 10-12 dried chillies * 1 inch ginger * 1 sk coriander 1 sk aniseed Cumin 1 sk 3 hard pieces of fruit * 2-3 stalks lemongrass * 1 inch grilled shrimp paste * 1/4 cup peanuts ( roasted ) 1/4 cup sesame seeds ( fried without oil ) pinch of salt a little oil for stir fry Ways : Blend ingredients finely marked * . Materials such as aniseed / white , cilantro , peanuts and sesame seeds are ground / crushed into powder prior to consolidation with materials marked with * . Heat the oil . Saute ingredients just until browned . Add salt and a little sugar . Stir average. Store in a covered container and place in the refrigerator if you wish to save time. Sarawak Laksa ( Recipe II ) materials : approximately 6 people eat 200 g paste or flavoring laksa ( laksa paste DJs use HJ Manan ) enough chicken ( boiled and shredded finely ) 1/2 pound of fresh shrimp 1 packet of vermicelli (soaked and blanched ) 4 eggs ( didadarkan and finely sliced ​​) 2 stalks lemon grass ( crushed ) 200-250 ml coconut milk salt and sugar to taste bean sprouts ( blanched ) little cilantro ( clipped ) sufficient lime (halved ) Ways : Prepare 2 liters of water in a saucepan . Boil . Then add the cleaned shrimp with lemon grass. Boil until shrimp are cooked. Then drain the shrimp. A decoction of yesteryear not removed . Instead enter the laksa paste and stir over low heat . (May add water if necessary) . Add coconut milk and season with salt and a little sugar . Put vermicelli into a bowl, add ingredients such as bean sprouts , egg , cilantro, chicken and eggs . Pour the broth and Squeeze with lime . Serve hot - hot . To cozy up to the taste , add a bit of dried prawn sambal . Dried Shrimp Sambal Recipes ingredients : 6 red onion (blended ) 2 cloves garlic (blended ) grilled shrimp paste (blended ) a handful of dried shrimps ( milled / crushed into powder ) 4-5 tbsp chilli paste / chili adequately grounded tamarind juice salt and sugar Car- way : Saute the ingredients and blend until just now breaking ground chili oil . Season with salt and sugar and add the tamarind juice . Stir until it thickens .

<b>Makanan Tradisional</b>: MEE LAKSA <b>SARAWAK</b> Posted: 14 Jan 2014 07:15 AM PST Ingredients 1 pek (200g) perencah laksa 'HJ MANAN' (laksa paste) 500g prawns (prawn) 1 piece of chicken breasts (can use Chicken Cubes) 1 pack Mi Hyun (soft luscious rice vermicelli) bean sprouts 500g (bean sprouts) 500ml coconut milk (coconut milk) Salt to taste (salt) Coriander leaves (coriander Leafs) 4 chicken eggs (dadar shreds) 2 stems lemon grass (lemon grass) Method Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside. Boil 4 litres of water in a stock pot. Upon boiling, add 2 teaspoons of salt followed by prawns. Boil the prawns till they start to float indicating that they are cooked. Remove the prawns and let it cool. Separately, boil 4 litres of water in another stock pot. Upon boiling, add 2 teaspooons of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool. Remove head and shell from prawn. Put back the head and shell into the first pot, cover lid and continue boiling for at least 2 hours on medium heat. Place prawn aside. Remove chicken meat from bones and shred the meat using fingers. Put back the chicken bones into the second pot, cover lid and continue boiling for at least 2 hours on medium heat. Place shredded chicken meat aside. Once both stock are cooked, remove heads and shells of prawns as well as chicken bones. Combine the stock into one pot. Add Sarawak Laksa paste and let it boil at medium to high heat for at least 30 minutes. Using freshly boiled water, blanch the beansprouts in 3 batches for 1 minute each. Drain beansprouts and set aside. Next, cook the pre-soaked beehoon in 4 to 5 batches by blanching them in boiling water for at least 1 minute. Drain and set aside. After the Sarawak Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Turn off heat and add coconut milk gradually whilst stirring. Add salt and sugar to taste. To serve, first place cooked beehoon on a bowl. Add beansprouts, shredded chicken, prawns and egg strips. Then pour the laksa soup over the ingredients. Garnish with coriander leaves and squeeze a lime over the soup before eating. It is not recommended that the laksa be kept overnight as coconut milk is used.

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