Sambal Goreng Jawa

Bahan-bahan :
2 keping tempe
250 gm paru - direbus
250 gm daging - direbus
2 biji bawang besar - dihiris
2 biji cili hijau - dihiris
2 biji cili merah - dihiris
6 biji ciliapi - dihiris
1/2 cawan cili kisar
6 biji bawang merah*
4 ulas putih*
3 biji buah keras*
3 batang serai*
2 in halia*
1 1/2 in lengkuas*
3 sudu besar udang kering* - semua bahan* dikisar
1 sudu makan pes asam jawa ADABI
2 cawan santan
Garam dan gula secukupnya
Minyak untuk menumis

Cara-cara :
Tempe, paru dan daging dipotong dadu.
Panaskan minyak dan goreng dahulu tempe kemudian  paru dan daging. Angkat dan ketepikan.
Tumis bawang besar dan bahan yang dikisar hingga wangi.
Masukkan cili kisar dan kacau hingga naik minyak. Masukkan pes asam jawa dan garam.
Masukkan daging dan paru diikuti santan. kacau sebati dan masak hingga mendidih.
Masukkan tempe yang digoreng dan semua cili yang dihiris.
Kacau hingga rata dan pekat.
Perasakan garam dan gula secukupnya.
Sedia dihidang.



sumber dari: zalinah.blogspot.com/

Nasi Limau Purut

Resepi dari Chef yang cukup popular dan juga adalah antara Chef yang menjadi kesayangan ita. Orangnya cantik manis dan ada tahi lalat pemanis di tepi hidungnya yang mancung bak seludang..
Sangat lemah lembut sekali tuan punya diri baik dari segi tutur kata dan perbuatan dan memang menjadi idola ita..

Chef yang ita maksudkan ialah Chef Zaidah Mohd Noor. Resepi, ita ambil dari buku masakan beliau Citarasa Malaysia 1000 Resepi Unggul. Buku ini merupakan koleksi terbaik dari beliau dan menghimpunkan 1000 resepi yang perlu di cuba dan dirasa. Insyaallah ita akan cuba satu persatu kerana semuanya nampak sedap dan semestinya sedap sebagaimana resepi yang akan ita kongsikan ini.
Kepada yang suka masak2 tu bolehlah dapatkan senaskah buku ni sebagai koleksi kesayangan. Tak rugi beli buku masakan ni kerana ia adalah koleksi yang boleh di simpan turun temurun..

2 sudu besar margerin
1.5 cm halia ~ kupas dan hiris
2 ulas bawang putih ~ dihiris
4 ulas bawang merah ~ dihiris
1 batang serai ~ dititik
3 helai daun limau purut
Garam secukup rasa
500 ml air
125 ml pati santan
1 sudu besar stock ayam
2 cawan beras Basmathi ~ di cuci bersih dan toskan airnya
4 titik pewarna hijau

Panaskan Margerin di dalam periuk
Tumiskan bahan-bahan hiris hingga wangi
Masukkan serai dan daun limau purut, kacau sebentar
Apabila dah harum masukkan air, garam, santan, stock ayam dan beras
Kacau sedikit dan biarkan sehingga air nasi kering
Apabila kering, titiskan dengan pewarna hijau
Gaul sebati dan biarkan hingga nasi masak sepenuhnya.

sumber dari: azlitamasammanis.com/

Jeruk Limau Purut Anti Nyamuk

Jangan buang kulit limau purut. Kulit buah Citrus hystrix itu mampu mengusir nyamuk Aedes Aegypti dan Aedes albopictus, penyebab demam berdarah. Itu hasil penyelidikan Roy Nusa Rahagus Edo SANTYA, penyelidik di Pusat Teknologi Campur tangan Kesihatan Masyarakat, dan Joni Hendri, penyelidik Loka Litbang Kawalan Penyakit berpunca Binatang, Kudat Jawa Barat. 

Ekstrak kulit limau purut mampu memberikan perlindungan selama 6 jam pada ujian yang dilakukan pada kurungan mengandungi masing-masing 25 nyamuk. Perlindungan rata-rata ekstrak yang diperoleh dari hasil peperasan hidrolik itu sebesar 34,82% terhadap A. Aegypti dan 41,44% terhadap A. Albopictus. Meski tidak baik sebagai bahan kimia, kulit oren boleh menjadi alternatif penolak nyamuk. 

Khasiat Limau Purut

1. Daun limau purut banyak digunakan dalam masakan seperti tomyam kerana bau dan rasanya yang unik.

2. Limau purut juga digunakan sebagai ramuan ubatan dan juga bahan untuk mandi wap.

3. Selain berkesan sebagai penggalak antitumor atau pencegah kanser, limau purut juga boleh digunakan untuk mencuci rambut dan mulut serta boleh membunuh pacat.

4. Ekstrak minyak patinya boleh digunakan sebagai aromatherapi, nutraseutikal dan produk penjagaan diri.

5. Limau purut juga boleh merawat luka, lebam dan gigitan serangga berbisa serta merangsang perjalanan darah.



Apakah khasiat Limau Purut? 

Khasiat yang tinggi dalam dunia perubatan. Mengandungi bahan aktif berubat seperti anti hysteria, anti tumor, pencuci asli, anti septic, anti bacteria dan banyak lagi. 

• Dengan memasukkan pati minyak limau purut dalam mandian dapat menghilangkan bau badan serta melembutkan kulit.

• Dapat melancarkan sistem pernafasan dengan menyapukan pati minyak limau purut pada dada, tengkuk dan belakang badan.

• Dengan sedikit garam dan daun limau purut yang ditumbuk halus dapat mengelak dari masalah kekuningan pada gigi. 

• Sebagai wangian dalam aromaterapi. Kesegaran nyaman disekeliling ruang dalam rumah atau pejabat (kantor). 

• Memberi aroma pada masakan hingga membangkitkan selera makan. 




sumber dari: noormalashahar.com.my/

pandan chicken

I love pandan in desserts, especially the use of fresh pandan leaves and juices which gives the dish a sweet and fragrant aroma.

This pandan chicken is my first ever pandan savoury dish. The mouth-watering picture of chicken pieces wrapped in fresh pandan leaves is simply irresistible. The recipe I used is a Thai inspired dish which has a curry marinade. I didn’t have the required ingredients on hand and decide to do a very light soy marinade. I followed the recipe and deep fried the pandan leaves wrapped chicken. I got a shock when my pandan leaves turned all brown in the hot oil. Some how I was expecting the pandan to retain some of it’s green colour (as shown in the book and other websites). None of the pandan sweet fragrant was there just the smell of the fried oil. But the fried chicken tasted great.

I tried baking the pandan chicken hoping that the pandan flavour will infuse into the chicken. I also want to maintain some of the green colour of the leaves and covered it with foil. As the chicken was baking in the oven you could really smell the sweet fragrant of the pandan leaves filled the air.

The baked chicken was very juicy and tender and it was infused with pandan flavours. I feel that in savoury dishes, the pandan flavours is overpowered by the marinade, whereas in desserts it enhances the flavour and taste of the dessert. Considering one long pandan leave was used in each chicken pieces I expected more pandan flavours from the chicken.

This pandan chicken was adapted from Zesty Southern Asian Treats cookbook. Since I didn’t really follow the recipe and I’m not going to make this again that I’m not going to put the recipe up. I will stick to pandan sweet dishes next time.

sumber dari: foodforfour.com/

Pandan Leaves in Indonesian Cooking

Pandan leaves has long been used as natural flavoring and colorant in Indonesia and other South East Asian countries. Pandan represents one of  the most significant traditional flavors. In some places in Indonesia, pandan is more popular than vanilla beans, which is viewed as being too “western” and “modern”.

Pandan is very cheap in Indonesia. It is planted in gardens and backyards. It is also available anytime of the year.

Pandan gives natural green color to the food. It can be used in cooking and baking. Traditional folks crushed pandan leaves by using mortal and pestle. The crushed leaves are then wrapped inside a piece of fabric and strongly squeezed to get the pandan juice.

Its unique, rich fragrance has made pandan very popular among Indonesian folks. It is used in many traditional and modern cooking. Some of the foods that are often enhanced with the aroma of pandan are rice, jam, simple syrup and fried chicken. Traditional housewives use pandan leaves to invoke their children’s appetite.

Pandan was said to be able to attract supernatural beings, which is why it is often included in traditional rituals in Indonesia. Some supernatural beings were believed to dwell in the bushes of pandan. Children in rural areas, in order to avoid being spirited away, are always  reminded to return home quickly once they smell the aroma of pandan coming out of nowhere.

People living in the countryside and rural areas never plant pandan leaves near their chicken coops. There is a common assumption that Palm Civets – which are strongly believed by those folks to be very good in robbing the chicken houses – love to hide and sleep in pandan bushes.

Homemade Steamed Dark Chocolate Brownies with Pandan Flavored Whipped Cream.

Pandan is often included in traditional flower arranging for its nice appearance and fragrance. Many traditional handcrafted items are made of pandan leaves. These items are made for both daily usage and special ceremonies such as religious rituals, weddings and other events. Some species of pandan are grown big enough to be used as food wrapper.

Javanese ladies in the past included pandan leaves in their beauty treatments. Pandan was one of the things they favorably used to thicken and darken their beautiful long black hair. It was also often added into the mixture of lulur (traditional body scrub).

Pandan Aromatherapy is very good for people suffering from stress, panic attack and over-anxiety. In traditional Indonesian medication, pandan leaves are used to cure dandruff, odor problem, hypertension and rheumatic pain.

sumber dari: hariqhuang.wordpress.com/