Teh "O" Hot / warm - less sweet

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traditional musical instruments melayu malaysia

Roti Naan / Roti Tempayan

Roti Naan / Roti Tempayan

http://azharazfar.com/resepi-roti-naan-roti-tempayan/

Nasi Dagang Terengganu

Nasi Dagang Terengganu

Nasi Dagang Terengganu

Nasi Dagang Terengganu

Resepi Nasi Dagang Terengganu:

Bahan-bahan untuk Nasi: -

4 cawan beras Jati

1 cawan beras pulut

3 cawan santan cair + sedikit gula dan garam

1 – 1 1/2 cawan santan pekat + sedikit garam

1 sudu halba

2 ulas bawang merah

1/2 in halia

Cara cara :

1. Beras dicampur dengan beras pulut di rendam 8 jam atau semalaman (kalau tak sempat 2-4 jam pun ok)

2. Kukus beras dan pulut tadi selama 20 minit

3. Angkat dan kaut semua nasi ke dalam bekas yang agak besar dan digaulkan dengan separuh santan cair sehingga rata. biar seketika hingga semua santan meresap. Masukkan lagi santan sehingga meresa. Elok habiskan semua santan cair. Biar sekejap

4. Kukus semula selama 20 minit lagi.

5. Sementara itu hiris bawang dan halia halus2. Masukkan di atas nasi dlm kukusan dan juga buah halba.

6. Angkat nasi utk kali kedua dan arunkan dengan santan pekat hingga rata. Tak perlu habiskan jika nasi nampak sudah elok lembutnya.

7. Boleh dihidangkan….

Resepi Gulai Ikan Aya :

Rebus Ikan Aya Hitam bersama beberapa asam keping dan juga garam..

Jangan buang air rebusan

* boleh tambah telur rebus juga.. Ada yang suka makan Nasi Dagang dengan gulai telur rebus

* lebih sedap guna Ikan Aya Hitam dari Ikan Aya Kurik

Bahan-bahan gulai :

1 sudu serbuk ketumbar

1/2 sudu serbuk jintan manis

1/2 sudu serbuk  jintan putih

2 hiris lengkuas

1 hiris halia

1 biji bawang besar

3 ulas bawang putih

3 sudu cili mesin

1 paket rempah gulai cap bunga Ros 15 gram (nak sedap tambah lebih)

1 1/2  liter santan

1 batang kulit kayu manis

1 sudu kerisik

4 keping asam keping

1/2 buku kecil gula melaka.

10 biji cili padi

sedikit garam

Cara-cara :

1. Masak Santan sehingga naik minyak.

2. Masukkan semua bahan-bahan serbuk,  rempah gulai cap bunga ros, cili mesin, kulit kayu manis, kerisik, asam keping, dan gula melaka

3. Masak lama, biarkan mendidih. Masukkan sedikit garam sesuai dengan rasa.

4. Masukkan air rebusan ikan tadi dan juga ikan yang di rebus. jangan masukkan asam keping rebusan ikan nanti masam.

5. Biar beberapa minit. Masukkan cili padi

6. Masak sebentar dan boleh dihidang. Pilihan sendiri mahu pekat atau pun tidak.. Kalau mahu pekat masak lama.. Siap!

Resepi Acar Timun:-

Timun

Carrot

Cili Merah dan Bawang

- SEMUA  dihiris memanjang

1 sudu gula

1 sudu garam

1 sudu cuka.

Cara-cara:

1. Gaul sebati dan dihidang.

Roti Canai D'Bukit bangi/kajang

Budu - Sony - 2013

Budu

Budu

Budu

Budu (Jawi: بودو) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand. It is mentioned in A grammar and dictionary of the Malay language: with a preliminary ..., Volume 2, By John Crawfurd, publish in 1852.

It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allowing to ferment for 140 to 200 days. It is used as a flavoring and is normally eaten with fish, rice and raw vegetables.

It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea.

The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentration of salt influences the microbial and enzymatic activity, resulting in different flavors. The microorganisms found during Budu production are generally classified as halophilic. The microorganisms play important roles in protein degradation and flavor-aroma development.

It is a traditional condiment in the East Coast of Peninsular Malaysia, particularly in the state of Kelantan. Even ethnic Chinese in Kelantan are involved in Budu production. Anchovy and its products like budu is high in protein and uric acid content, thus not recommended for people with gout condition. However, uric acid content in anchovy is actually lower than tuna.

Budu which was made from anchovy sauce have shown potential as an anti-cancer agent.

Budu also as a food sourced from fish have potential as brain food.

New form of budu in powder forms have been developed by Politeknik Kota Bharu (PKB) student. This allow easier storage and transport as it is lighter and less prone to bottle breakage.