Tempoyak Daun merupakan makanan
tradisi dalam kalangan masyarakat di Kuala Pilah, Negeri Sembilan. Ia enak
dimakan dengan nasi putih, telur dadar dan juga ikan goreng. Antara bahan yang
digunakan ialah pucuk ubi, pucuk labu dan pucuk kacang panjang serta
bahan-bahan sampingan yang lain.
Rendang Pucuk Ubi
Rendang Pucuk Ubi diperbuat
daripada pucuk ubi dan juga bahan-bahan lain seperti daging, ayam, dan ikan
bilis, santan, bawang dan minyak masak secukupnya. Hidangan ini sesuai dimakan
bersama nasi putih dan boleh disimpan dalam peti sejuk untuk jangka masa yang
panjang.
Kuih Sopang Kukus
Kuih Sopang Kukus merupakan makanan tradisi yang popular dalam kalangan
masyarakat Negeri Sembilan. Ia diperbuat daripada tepung pulut, gula enau
dengan inti kelapa parut. Kuih ini dihidangkan dengan kuah santan pekat. Makanan
tradisi ini mempunyai persamaan dengan kuih Badak Berendam, tetapi berbeza
dalam aspek pemprosesan dan penyediaannya
Nasi tumpang yang memang berasal dari negeri Kelantan ini
merupakan salah satu makanan yang unik disana. Nasi tumpang ini terdapatnya
nasi dengan lapisan yang berbeza dan dibungkuskan didalam bentuk kon sebelum
dihidangkan.Nasi tumpang ini akan dibungkus menggunakan daun pisang. Makan ini
dahulunya merupakan makanan asas untuk petani di Negeri Kelantan untuk dibawa
ke tempat kerja. Lauk yang ada didalam nasi tumpang ini ialah omelet,serunding
ikan atau serunding daging,udang atau ikan masak kari,sambal cili dan
timun.Setiap lauk akan diletak secara selang seli dengan nasi putih.
Kuih Akok
Kuih akok merupakan salah satu kuih tradisional yang sangat
popular di Kelantan dan juga Terengganu terutamanya pada bulan puasa. Terdapat
5 jenis kuih akok,antaranya ialah kuih akok nisan, akok daun pandan, akok
kemboja, akok berlauk dan akok pisang.Pada kebiasaannya, kuih akok ini boleh
didapati dengan 2 warna iaitu perang dan hijau. Warna ini berlainan akibat
dipengaruhi oleh kuantiti telur dan juga perisa daun pandan.Kuih akok ini
asalnya daripada Pattani yang merupakan tempat yang berhampiran dengan
Kelantan.
Nasi Kerabu
Nasi Kerabu yang sebenarnya asal dari Kelantan ini merupakan salah satu nasi yang unik kerana warna nasinya yang berwarna biru. Nasi kerabu ini dimakan dengan ikan kering atau ayam goreng,ulam, keropok kering, jeruk, telur masin dan salad. Nasi kerabu merupakan salah satu makanan yang sangat popular di negeri-negeri pantai timur dan nasi kerabu juga sangat mudah didapati di negeri-negeri lain.
Asam Pedas adalah salah satu masakan tradisi masyarakat
Melayu terutama di Melaka. Pada asasnya, bahan-bahan yang digunakan adalah
seperti ikan parang, ikan tenggiri, ikan merah dan ikan terubuk. Masakan ini
bukan saja terkenal dan di sukai oleh penduduk negeri Melaka bahkan pelancong
dari dalam dan luar negara.
Sambal Serunding Melaka
Sambal Serunding Melaka sangat
popular dalam kalangan masyarakat Alor Gajah, terutama sekali di Kampung Lanjut
Manis. Ia merupakan hidangan wajib pada bulan Ramadan dan sering dihidangkan
dalam majlis-majlis perkahwinan. Sambal Serunding Melaka sedap dimakan begitu
sahaja malah lebih sedap jika dimakan bersama ketupat dan lemang.
Makanan Baba Nyonya
Masyarakat Baba dan Nyonya
sememangnya terkenal dengan makanan tradisinya. Biasanya makanan kaum Baba
Nyonya berasaskan masakan masyarakat Cina tetapi disesuaikan dengan selera kaum
Baba yang gemarkan masakan pedas kaum Melayu. Ia disajikan semasa musim
perayaan seperti sambutan Tahun Baru Cina, Hari Lahir atau Majlis Perkahwinan..
Makanan ini terkenal di Melaka.
One of the best Jordanian dishes that you should try
FALAFEL
When I was traveling in Egypt a few years ago, some Egyptian friends of mine mentioned that some of the best falafel in the Middle East was in Jordan. And I had no reason not to believe them, but had no idea when I would ever have the chance to eat Jordanian falafel for myself. So I was more than a little thrilled to have my first taste of falafel in Jordan.
Falafel, a combination of ground chickpeas, mixed with a variety of spices, then deep fried into mini patty like shapes, is one of the most common street food snacks or light meals in Jordan. They can be eaten on their own like veggie nuggets, eaten with bread, or stuffed into sandwiches. The falafel in Jordan was indeed the best I’ve ever had, light and fluffy on the inside, crispy on the outside, with an aroma of cumin, garlic, and parsley.
1. In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
2. Preserve some cut pieces 1 cup) of onion.
3. Cut small pieces of tomatoes.
4. Make small pieces of fish fillets, about 3 inches in length.
5. Clean them properly if you are using the whole fish and make it into small pieces.
6. Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
7. Mix all of them properly.
8. Allow to marinate for 1/2 hour.
9. Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
10. Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
11. Keep all of them in a separate plate.
12. When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
13. Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
14. Then put the cut onion pieces and allow it to just a little brown.
15. Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
16. Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
17. You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
18. The paste is now perfectly fried.
19. Now pour 3 cups of water to it, or as much thick gravy you want.
20. Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
21. Switch off the gas.
22. Use coriander leaf for garnishing.
23. This dish should be served with fresh steamed rice and squeeze some lime some juice on top.
Hope you guys enjoy 😀
RAITA
Raita is a common name of a condiment from the Indian subcontinent, made with dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labelled as gram flour).
The closest approximation in western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike traditional western condiments like salt, pepper, mustard and horseradish that made dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flatbread may be eaten together with raita, chutneysand pickles.
The yogurt may be seasoned with coriander, roasted cumin seeds; mint, cayenne pepper, chaat masala and other herbs and spices.
Welcome back, for those who are fan of arabic food must know what is this.
Okay let me share a bit about this one, this is traditional food for Jordanian which is they call it mansaf, this dishes they will have it on Friday after prayer Zohor. i dont know why, but i heard that my Jordanian friend told me like that. when i tried it for the first time, the taste it ohh my godddd, i cant explain it, it so much delicious.
The preparation is they need a Jameed is a hard dry yogurt that is prepared by the boiling of sheep or goat's milk, which is then left to dry and ferment. The mixture is later kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more for a few days, which then becomes very dense and is shaped into round balls. The city of Al-Karak in Jordan has a reputation for producing the highest quality of jameed.
How to cook it?? A jameed broth is prepared and the pieces of lamb are cooked in it. The dish is served on a large platter with a layer of flatbread (markook or shrak) topped with rice and then meat, garnished with almonds and pine nuts, and then the creamy jameed sauce is poured on top of the dish
MAQLUBA RECIPE
INGREDIENTS🔽
· Extra virgin olive oil
· 1 small onion, chopped
· 1 whole chicken
· 1 teaspoon paprika
· 1 teaspoon turmeric
· 1 teaspoon baharat (spice mix) or curry
· 1/2 teaspoon salt
· 1 small eggplant, sliced (salted and rinsed)
· 1 small head cauliflower, cut into florets
· 1cups raw rice
· 3 cups chicken or vegetable broth
· 2 tablespoons pine nuts, toasted
· 2 tablespoons chopped cilantro
· Lemon wedges
PREPARATION🔽
1. Season chicken with salt and pepper. In a large Dutch oven and over medium-high heat, brown chicken, skin side down until caramelized and crispy. Transfer chicken to a platter. 2.Add onion, spices, eggplant and cauliflower to the pan. Be sure to season vegetables with salt and pepper. Cook, stirring occasionally until vegetables are lightly browned and caramelized. 3. Add chicken back to the pan, trying to push chicken down to the bottom of the pan with vegetables on top. 4. Place rice over the vegetables, then cover with broth. Cover the pot and cook on low for about 40 minutes. 5. Allow to cool for about 10 minutes. 6.Place a large plate on top of the pot and turn it upside down. Remove pot and sprinkle with toasted pine nuts and cilantro. Serve with lemon wedges.
YEMENI CHICKEN MANDI
Ingredients🔽
*Yemeni Spice Mix:
2 ½tablespooncumin powder
2tablespooncoriander powder
1tablespoonblack pepper powder
1tablespooncardamom powder
1teaspooncinnamon powder
½teaspooncloves powder
1tablespoonturmeric powder
½teaspoonred chili powderOptional
*For the chicken:
½chicken with skin
2tablespoonYemeni mix spice
Salt to taste
2tablespoonbutter
*For the rice:
1onion chopped
1 tomato chopped
1green chili
3tablespoonolive oil
1 ½teaspoonYemeni mix spice
1cuplong grain rice – Basmati is the bestWashed and soaked
2cupsboiling water
Salt to taste
Raisins and sliced almonds for garnishoptional
Instructions🔽
*For the spice:
#Mix them all up and keep in airtight container. *For the chicken: #Season the chicken with salt. Mix butter with spices and brush the chicken. Keep aside for 10 minutes. #Preheat oven to 375F. Cover the chicken with aluminum foil and bake for 35 minutes. #Remove the foil and bake for 25 minutes. *For the rice: #In a pan add the olive oil, when hot add the onion and fry until translucent. #Add the tomatoes and green chili, stir on medium heat for 4 minutes. #Add the Yemeni spice mix, stir for two minutes. Pour the water and season with salt. #When the water comes to a boil, add the rice. When it starts to boil again, cover tightly. Heat should turned down to the lowest. #After 15 minutes, uncover the rice and gently stir, just to bring the bottom rice to the top. #Cover tightly and cook for another 15-17 minutes. #When serving, place the chicken on top of the rice and garnish with almonds and raisins.
