Wednesday, July 23, 2014

Rendang Ayam Pencen Popular Chef Obie

gambar courtesy google

Resepi Rendang Ayam Pencen Power Chef Obie

Ayam Tua atau lebih dikenali dengan nama "Ayam Pencen" - 1 ekor
Santan Cair 1/2 liter 
Santan pekat 1/2 liter - 700 ml
Air 1/2 liter
Kerisik 3/4 cawan
Serai 7 batang dipotong halus *
Halia 1 inci *
Lengkuas 1 inci *
Daun Kunyit- 2 helai dihicik halus ( dah nak masak baru letak )
Buah Keras - 2 biji *
kayu manis- 1 batang
Jintan Manis /Jintan Putih/lada hitam - 1 sudu kecil - semua ditumbuk
Bawang Kecil - 1 cwn *
Bawang Putih 3 ulas *
Garam secukup rasa
Cili Kering dikisar setengah cawan*
Air Asam Jawa 1/2 cawan

Cara membuat / cara memasak : 

 Panaskan minyak - 1/2 cawan

Tumis bahan bahan kisar, kayu maniis, jintan2, cili kering dikisar ( chef obie tak galakkan anda gunakan cili boh ). Tumis hingga sebati.
Masukkan 1/2 liter air  . Kacau sebati hingga mendidih.



 Kemudian  santan cair 1/2 liter,kacau seketika dan biarkan mereneh.

Masukkan 1/2 liter santan pekat . Gaul sebati. Masukkan garam. Tutup Periuk jika ada penutup periuk. Biarkan lebih kurang 20 minit dengan api sederhana @ kecil,Anda kacau lagi.( Perlu diingat ayam pencen agak keras lagi lama masa memasak diambil dengan api yang kecil @sederhana akan melembutkan / empukkan ayam pencen, anda boleh tambahkan lagi air 1/2 liter dan biarkan ia mereneh lagi sekurangnya 40 minit.Pastikan setiap 10 minit anda lihat & kacau )
  
Apabila ayam sudah kelihatan empuk masukkan kerisik . Gaul sebati & rata . Boleh tambah gula 1 sudu besar.

Masukkan air asam jawa dan kacau sekali sekala.

Teruskan memasak hingga empuk dan mesra semua bahan masakan.ambil masa lebih kurang 1/2 jam lagi. Ianya bergantung kepada ayam pencen juga, jika dagingnya berisi walau dah tue..heee jawabnya lama lagilah masaknya.Mereka yang mempunyai tahap kesabaran yang tinggi macam german football player memang patut masak rendang ayam pencen ni!

* Sentiasa kacau rendang pastikan jangan lah sampai terhangit...mmmm ada kata orang hangit rendang ayam pencen ni wangi .... marbeles kate jiran sebelah rumah kalau terbau!

bila dah agak dah nak masak rendang yang dikacau tu, masukkanlah daun kunyit yang telah diricik.Biar 5 minit tutup api.

Selamat Mencuba & Selamat Hari Raya Aidilfitri
Maaf Zahir & Batin..


PERHATIAN : Promosi ebook chef obie ini akan berakhir pada 29 Ramadhan 1435 / 26 Julai 2014 Hari Sabtu *** Sila Dapatkan Segera Untuk Mengelakkan sebarang kesulitan.Terima Kasih



As Salam , Anda Yang Budiman -dengan pembelian salah satu ebook chef obie seperti :

1. ebook Kuih Raya Popular 2014 (hottest!)
2.ebook Kuih Tat Popular(hot!)
3.ebook Biskut Mazola Popular(hot!)
4.ebook Masakan Bazaar Ramadhan(hot!)
5.ebook Berbuka Dan Bersahur(hot!)
6.ebook Ayam Golek Popular(hot!) 

Melayakkan anda untuk mendapat 4 ebook PERCUMA seperti

 

Sila Tempah sekarang !  Hanya RM10.00 sahaja

Hottest!
Cara Pembelian ebook : 

Maybank2u.com atau Bank In RM10.00 ke Akaun MBB
Muhamad Gunawan Jamil
151409098193
Bukti pembayaran sila SMS:  Nama ebook ,jumlah,masa , tarikh dan email kemudian sila hantar ke 017 2260719
Penghantaran : 24 jam - 48 jam selepas bukti pembayaran diterima 

P/S : sekiranya anda ingin membeli ke semua ebook chef obie

sila buat pembayaran RM60 kek akaun chef obie,Sila SMS : semua ebook,RM60,Masa, Tarikh dan email anda kemudian msg ke 017 2260719




Thursday, July 17, 2014

Chef Obie's 'secrets' to good rendang



Chef Obie’s ‘secrets’ to good rendang

THURSDAY, JULY 17, 2014 - 09:02
Location: 
PETALING JAYA

1
Muhamad Gunawan says preserving the art of cooking rendang the traditional way is an important part of Malaysian culture. — Picture by Mohd Izzul Elyas
RENDANG, the essential Ramadan and Hari Raya comfort food with its unmistakable aroma and moderately spicy, has evolved in its preparation methods throughout the years.
This includes different states having their own “secret” way of cooking it.
Celebrity chef Muhamad Gunawan Jamil — affectionately known as Chef Obie to his fans and clients — said the variety of rendang is due to differences in personal taste and cultures, across different states and ethnicities.
He said the original form of Malaysian rendang (rendang kunyit) came from Negri Sembilan, where shallots and ginger are usually boiled to get a strong aroma.
The people in Perak, on the other hand, prefer the Javanese style of using tamarind to make rendang tuk, a more spicy and tangy version of the dish, while the Johor and Selangor methods use lemongrass and additional lengkuas (galangal).
“In Malacca, kaffir leaves are added into the dish for added fragrance,” he said.
Muhamad Gunawan said that when Indian immigrants came to Malaysia, they took rendang and added more spicy elements to make the dish more “fiery” to suit their taste.
“The differences usually only affect the aroma of the rendang, which may or may not influence the taste of the food, although the basic ingredients are always the same,” he said.
Rendang can also be eaten with a diverse range of sides, with the most popular being ketupat palas (pulut), which is either boiled or fried in Terengganu or Kelantan.
According to Muhamad Gunawan, Negri Sembilan folk prefer eating their rendang with lemang, while Johor residents like to have their rendang with nasi impit wrapped in banana leaves, which also goes well with another Johor delicacy, lontong lodeh.
In Selangor or Kuala Lumpur, many favour eating rendang with nasi bawang satay, due to its ease of preparation and the fact it can be taken with other dishes as well.
New ways of preparing the dish have also been introduced as a result of changing times, which is seen in the emergence of ‘fusion rendang’, which can be made on a wok in just half an hour.
‘Fusion rendang’ involves stewing the rendang mix in oil until the mixture is fragrant, following which the meat is placed in the wok along with the coconut milk to fry.
“This method is fast gaining approval, especially among hotel chefs who need to prepare a large number of dishes in a short time. Believe it or not, the taste of the rendang cooked with this method actually tastes very similar to the more traditional ways of cooking rendang,” Muhammad Gunawan said.
However, he prefers the semi-traditional way of preparing rendang, which takes about 90 minutes. “The rendang has a more authentic and lasting taste to it,” he said.
The third and original way of making rendang involves more herbs and spices, black pepper and buah pelaga (cardamom), and cooking the blend for four to five hours over a low fire.
“This method was especially popular during the periods of war in Malaysia as the rendang could last for days without becoming stale or losing its taste,” he said.
For Muhamad Gunawan, the secret to the widespread demand for rendang among Malaysians lies in the “family-friendly” taste of rendang.
“Good rendang is not too spicy, not too salty, and not too sweet. The young and the old can enjoy rendang. Rendang is for everyone,” he said.
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Wednesday, July 16, 2014

Tat Nanas Teratai Ditasik Madu dari ebook chef obie- Terima Kasih Cheq Da

Tart nenas teratai di Tasik madu...

Assalamualaikum dan salam sejahtera..
Projek biskut yang kedua..tart nenas teratai  di tasik madu. apamacam canggih tak namanya?. Resepinya juga dari ebook koleksi tart nenas pilihan Chef Obie. Memang betul2 sedap rasanya.

Share gambarnya yea...layan..





Terima kasih kepada cheq Da yang telah menggunakan resepi dari ebook kuih raya popular 2014 chef obie iaitu tat nanas teratai ditasik madu! tq sharing di blog & chef copypaste aje yea..,kepada yang belum mendapatkan ebook chef ..sila take noted tenQ

As Salam , Anda Yang Budiman -dengan pembelian salah satu ebook chef obie seperti :

1. ebook Kuih Raya Popular 2014 (hottest!)
2.ebook Kuih Tat Popular(hot!)
3.ebook Biskut Mazola Popular(hot!)
4.ebook Masakan Bazaar Ramadhan(hot!)
5.ebook Berbuka Dan Bersahur(hot!)
6.ebook Ayam Golek Popular(hot!) 


    


Melayakkan anda untuk mendapat 4 ebook PERCUMA seperti

 

Sila Tempah sekarang !  Hanya RM10.00 sahaja



Cara Pembelian ebook : 

Maybank2u.com atau Bank In RM10.00
ke Akaun MBB  Muhamad Gunawan Jamil
151409098193

Bukti pembayaran sila SMS: nama  ebook  ,RM10,masa , tarikh dan email kemudian sila hantar ke 017 2260719
Penghantaran : 24 jam - 48 jam selepas bukti pembayaran diterima .



P/S : sekiranya anda ingin membeli ke semua ebook chef obie
sila buat pembayaran RM60 ke akaun chef obie,Sila SMS : semua ebook,RM60,Masa, Tarikh dan email anda kemudian msg ke 017 2260719

jika anda ingin membeli 3 ebook daripada 6 ebook diatas sila buat pembayaran RM30 ke akaun chef obie- SMS : 3 nama ebook pilihan anda, RM30, Masa, tarikh dan email anda kemudian msg ke 017 2260719


PERHATIAN : Promosi ebook chef obie ini akan berakhir pada 29 Ramadhan 1435 / 26 Julai 2014 Hari Sabtu *** Sila Dapatkan Segera Untuk Mengelakkan sebarang kesulitan.Terima Kasih

Karikatur , Naive Dan Kartun Pilihan Seni Lukis Chef Obie 2024

  Karikatur , Naive Dan Kartun Pilihan Seni Lukis Chef Obie 2024 Assalamualaikum wbt Salam Sejahtera Setiap dari kita diberi pengalaman &...