Kebab

Postingan perdana setelah sekian lama hiatus. Kebab atau kabab adalah salah satu makanan Dari Pakistan. Kali ini mencoba membuat kabab Dari daging ayam, dan hasil nya tidak kalah enak dgn kabab yg terbuat Dari daging sapi. Resep nya saya copy dari blog lama saya.

Chicken Kabab/Kebab Recipe:

Ingredients:

500 gr minced beef/ chicken
2 onions, finely grated
4 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
1 small bunch of coriander leaves, chopped
2 - 3 tblsp kabab masala
1 teaspoon freshly ground black pepper
1teaspoon ground cumin
1 teaspoon ground coriander
1 egg yolk
Cooking oil
salt 

Directions:
Put all kebab ingredients into a large bowl and mix thoroughly.
With clean, wet hands, roll mixture into balls (approx. size of a golf ball) and then shape into a sausage shape.
Mean while, hot the cooking oil in frying pan, Cook for five to ten minutes, turning occasionally, until browned all over and cooked through. serve with fresh mint salad.

Beef Kofta

Ingredients:
900g/2lb minced beef
2 onions, finely grated
4 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
1 teaspoon freshly ground black pepper
1teaspoon ground cumin
1 teaspoon ground coriander
1 egg yolk
oil for brushing
salt & beef stock


Directions:
Put all kebab ingredients into a large bowl and mix thoroughly.
With clean, wet hands, roll mixture into balls (approx. size of a golf ball) and then shape into a sausage
Slide skewers through the centre, lengthways of each kebab
Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. serve with fresh mint salad.

Finally...I'm back on the blog!

Pweh! finally im back after disappeared for many months...I should say a year. My apologies to everyone out there in Blog-land.....I have been missing in action ;). Been so busy with my new life as a new mom, been busy moving out to other place and visiting my family back home in indonesia.

Many thanks to those who have been visiting my blog but found nothing.
So now, im back and here is my first post in 2008 Tandoori chicken. Tandoori chicken is one of the most popular dishes in Pakistan. The name ‘tandoori’ simply means cooked in a ‘tandoor’ or a very hot oven, often made of clay. but nowadays you can cook in the normal oven.




Tandoori chicken

Ingredients:

2 1/4 lbs. of Chicken Legs (skinned)
1 tbsp. of Lemon Juice
1 tsp. of Yellow Food Coloring
1/2 tsp. of Red Food Coloring
1 1/2 tbsp. of Corriander (grounded) (Pisa Dhania)
1 tbsp. of Paprika
1 tbsp. of Cumin (grounded) (Pisa Zeera)
1 tsp. of Salt
1 1/4 cup of Plain Yogurt
1 tbsp. of Fresh Ginger (grated)
1 tsp. of Garlic Paste (Pisa Lasan)
1/4 cup of Ghee or Vegetable Oil



Directions:

1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.

Chicken Tikka

Ingredients:
1 kg Chicken (i used chicken wings)
1 tsp. Ginger (Adrak) (chopped & crushed)
2 cloves of Garlic (Lehsan) (crushed)
2/3 cup Plain Yogurt
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
¼ tsp. Turmeric Powder (Pisi Haldi)
¼ tsp. Salt
¼ tsp. Curry Powder
¼ tsp. Garam Masala Powder
¼ tsp. Coriander Seeds (Saabut Dhania)
¼ tsp. Corn Starch
3 tbsp. Lemon Juice (Nimbu Arakh)
1 tbsp. Olive Oil (Zaitoon Ka Tail)



Directions:

1) Mix together all of the ingredients (accept the corn starch) into a mixture. Take ½ cup of this combine mixture and set it aside for later. Let the chicken marinate in the rest of the mixture for 3-4 hours.

2) After the chicken is done marinating, heat up the grill and grill the chicken. While they're grilling, take ½ cup of the marinade that was set aside and put it in a small saute pan. Before heating it, mix in the corn starch. Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.

Tandoori Chicken Recipe

Tandoori chicken is one of the most popular dishes in Pakistan. The name ‘tandoori’ simply means cooked in a ‘tandoor’ or a very hot oven, often made of clay. but nowadays you can cook in the normal oven.
The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe.

Ingredients:

2 1/4 lbs. of Chicken Legs (skinned)
1 tbsp. of Lemon Juice
1 tsp. of Yellow Food Coloring
1/2 tsp. of Red Food Coloring
1 1/2 tbsp. of Corriander (grounded) (Pisa Dhania)
1 tbsp. of Paprika
1 tbsp. of Cumin (grounded) (Pisa Zeera)
1 tsp. of Salt
1 1/4 cup of Plain Yogurt
1 tbsp. of Fresh Ginger (grated)
1 tsp. of Garlic Paste (Pisa Lasan)
1/4 cup of Ghee or Vegetable Oil



Directions:

1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.