BERGEDIL DAGING
Bahan-bahannya
1 kilo kentang, dikupas kulitnya , dipotong bulat goreng
300 gram daging cincang
2 biji telur, asingkan kuning dan putih
3/4 cawan bawang goreng
secekak daun bawang & daun sanderi, dicincang
2 sudu teh serbuk lada hitam
2 ulas bawang putih
garam secukup rasa
Cara-caranya
1. Kentang goreng ditumbuk lumat.
2. Tumbuk bawang putih bersama garam dan serbuk lada . Kemudian tumis dengan sedikit minyak sehingga naik bau dan masukkan daging cincang. Masak sehingga daging bertukar warna dan airnya kering.
3. Campurkan daging tadi dengan kentang yang telah ditumbuk lumat. Masukkan juga 2 biji kuning telur, bawang goreng, daun cincang. Gaul rata adunan. Kemudian bentukkan seperti bergedil.
4. Panaskan minyak, biar minyak betul-betul panas kalau tidak bergedil senang pecah bila digoreng. Celup bergedil dalam 2 biji putih telur yan dipukul kembang dan goreng. Untuk pastikan bergedil elok bulat , jangan dibalikkan bergedil sehingga ia betul-betul garing. Insyallah bergedil tidak pecah
Showing posts with label POTATO. Show all posts
Showing posts with label POTATO. Show all posts
Tuesday, July 7, 2009
Tandoori Kentang
Tandoori Kentang
Gilled Spicy Potatoes
I got this recipe from Tougue Tickle and adjust
the ingredients to my taste
Ingredients
200g - small baby potatoes (preferably new ones) kalau ada
carotino oil –lebih sedap
adjust the seasoning
1 lime juiceamchoor (about 1/4tsp. mango powder or chaat masala)
1/2 tsp. white pepper powder or black pepper coarsely crushed
1 tsp. of carotino oil
1 tsp. of red chilli powder and a pinch of turmeric
1 tbsp toasted pine nuts
Thin onion rings - A few for garnishing
ground red chilli flakes - to taste
A sprinkling of dry oregano
A tsp. of roasted sesame seeds
Method:
Peel the baby potatoes, prick all over with a fork and boil in salted water till half done. Now mix the potatoes with the marinade well. There should be enough marinade to coat the potatoes generously. Taste and adjust seasoning to suit your liking. Add a tsp. of oil. Cover and refrigerate for at least an hour or let it refrigerate for 24hrs, as this really allows the marinade to impregnate the potatoes.Pre-heat the oven for ten minutes. Cover a baking tray with aluminium foil and grease with a tsp. of oil. Place the potatoes separately (they won't spread but if they are bunched the coating will not grill properly) and grill till the marinade is absorbed and the potatoes are dry. Do not let them shrivel and burn! This should not take more than five minutes but keep checking as different ovens react differently. Grilled at the highest oven temperature.
Optional: I had skewered the potatoes in toothpicks (three in one).Removed the skewers and tossed with a tsp. of oil (looks too dry otherwise), toasted pine nuts, roasted sesame seeds, a light sprinkling of dried oregano and onion rings. These make great starters, and also a good evening snack. They are high on health as there is hardly any fat (unless you have added more), and are grilled.Another thing: HAVE IT HOT!! I took this to office and it was not at all good when it turned cold:( - the flavors seemed to have gone!!) That was the advice.
Gilled Spicy Potatoes
I got this recipe from Tougue Tickle and adjust
the ingredients to my taste
Ingredients
200g - small baby potatoes (preferably new ones) kalau ada
carotino oil –lebih sedap
adjust the seasoning
1 lime juiceamchoor (about 1/4tsp. mango powder or chaat masala)
1/2 tsp. white pepper powder or black pepper coarsely crushed
1 tsp. of carotino oil
1 tsp. of red chilli powder and a pinch of turmeric
1 tbsp toasted pine nuts
Thin onion rings - A few for garnishing
ground red chilli flakes - to taste
A sprinkling of dry oregano
A tsp. of roasted sesame seeds
Method:
Peel the baby potatoes, prick all over with a fork and boil in salted water till half done. Now mix the potatoes with the marinade well. There should be enough marinade to coat the potatoes generously. Taste and adjust seasoning to suit your liking. Add a tsp. of oil. Cover and refrigerate for at least an hour or let it refrigerate for 24hrs, as this really allows the marinade to impregnate the potatoes.Pre-heat the oven for ten minutes. Cover a baking tray with aluminium foil and grease with a tsp. of oil. Place the potatoes separately (they won't spread but if they are bunched the coating will not grill properly) and grill till the marinade is absorbed and the potatoes are dry. Do not let them shrivel and burn! This should not take more than five minutes but keep checking as different ovens react differently. Grilled at the highest oven temperature.
Optional: I had skewered the potatoes in toothpicks (three in one).Removed the skewers and tossed with a tsp. of oil (looks too dry otherwise), toasted pine nuts, roasted sesame seeds, a light sprinkling of dried oregano and onion rings. These make great starters, and also a good evening snack. They are high on health as there is hardly any fat (unless you have added more), and are grilled.Another thing: HAVE IT HOT!! I took this to office and it was not at all good when it turned cold:( - the flavors seemed to have gone!!) That was the advice.
Secrets to Baking the Perfect Baked Potato
Secrets to Baking the Perfect Baked Potato
Secrets to Baking the Perfect Baked Potato got this article while browsing the internet
The perfect baked potato has crisp golden skin on the outside and is pure white and fluffy on the inside.
Choosing Potatoes:
Any potato can be baked, but for the perfect baked potato with the desired flaky texture, it is recommended that mature, baking-type potatoes such as the Russet potatoes be used.
Make sure that the skin has a nice even brown tone without a greenish cast. Inspect the potatoes thoroughly to make sure that there aren't any significant bruises, discolored spots, or sprouts.
When baking a large amount of potatoes at one time, choose potatoes with uniform shapes and sizes; they'll cook more evenly and get done at the same time.
Prepare Potatoes for Baking:
Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see chart below).
Rinse and scrub (I use a stiff-bristled brush) each potato under cold running water, as you will be eating the skins of these perfect potatoes. Dry each potato thoroughly.
Look the cleaned potatoes over and remove any bruises or discolored spots with the tip of your knife.Pierce each deeply with a fork or sharp knife four times on each side at approximately 1" intervals. This will allow steam to escape during the baking. If you don't pick the potatoes, they may explode during baking in your oven. You don't want this to happen as it makes a terrible mess in your oven!NOTE: Wrapping the potato in aluminum foil will produce a soft skin (not crispy), but technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. Save yourself the trouble and expense of wrapping in aluminum foil and serve perfect baked potatoes. My suggestion is to never use aluminum foil when baking potatoes!
For a soft skin, rub the potato with > olive oil, vegetable oil, or butter over the skins. NOTE: I like to roll the potatoes in coarse or kosher salt after rolling in the oil and before baking. Place coarse salt onto a small plate. Roll potatoes lightly in the salt. The skin is so yummy to eat!
Baking Potatoes:
Conventional or Regular Oven:Medium-size potatoes (about 5 ounces or 150 grams each)45 minutes at 400 degrees F. 60 minutes at 350 degrees F. 90 minutes at 325 degrees F.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness.
You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
You can also use a meat thermometer to test for doneness. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.
Convection Oven:Medium-size potatoes (about 5 ounces or 150 grams each)45 minutes at 375 degrees F.60 minutes at 325 degrees F.90 minutes at 300 degrees F.
Convection ovens cook up to 20% faster than regular ovens. Also, the food in a convection oven is cooked at a lower temperature than in a regular oven to achieve the same results. The general rule is to decrease your oven temperature at least 25 degrees lower than a regular oven.
You can also use a meat thermometer to test for doneness. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.
Bake on racks of oven until tender.
The higher the oven temperature, the shorter the cooking time will be and the crustier the skin. Larger potatoes will take longer to bake. Bake potatoes along with whatever else you are baking and gauge the cooking time according to oven temperature.
Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the oven rack.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
When baked to perfection, remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch (squeeze) in each end of the potato towards the middle (using your thumb and index finger). The potato will pop oven loosen the fluffy white interior from the skin.
Secrets to Baking the Perfect Baked Potato got this article while browsing the internet
The perfect baked potato has crisp golden skin on the outside and is pure white and fluffy on the inside.
Choosing Potatoes:
Any potato can be baked, but for the perfect baked potato with the desired flaky texture, it is recommended that mature, baking-type potatoes such as the Russet potatoes be used.
Make sure that the skin has a nice even brown tone without a greenish cast. Inspect the potatoes thoroughly to make sure that there aren't any significant bruises, discolored spots, or sprouts.
When baking a large amount of potatoes at one time, choose potatoes with uniform shapes and sizes; they'll cook more evenly and get done at the same time.
Prepare Potatoes for Baking:
Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see chart below).
Rinse and scrub (I use a stiff-bristled brush) each potato under cold running water, as you will be eating the skins of these perfect potatoes. Dry each potato thoroughly.
Look the cleaned potatoes over and remove any bruises or discolored spots with the tip of your knife.Pierce each deeply with a fork or sharp knife four times on each side at approximately 1" intervals. This will allow steam to escape during the baking. If you don't pick the potatoes, they may explode during baking in your oven. You don't want this to happen as it makes a terrible mess in your oven!NOTE: Wrapping the potato in aluminum foil will produce a soft skin (not crispy), but technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. Save yourself the trouble and expense of wrapping in aluminum foil and serve perfect baked potatoes. My suggestion is to never use aluminum foil when baking potatoes!
For a soft skin, rub the potato with > olive oil, vegetable oil, or butter over the skins. NOTE: I like to roll the potatoes in coarse or kosher salt after rolling in the oil and before baking. Place coarse salt onto a small plate. Roll potatoes lightly in the salt. The skin is so yummy to eat!
Baking Potatoes:
Conventional or Regular Oven:Medium-size potatoes (about 5 ounces or 150 grams each)45 minutes at 400 degrees F. 60 minutes at 350 degrees F. 90 minutes at 325 degrees F.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness.
You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
You can also use a meat thermometer to test for doneness. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.
Convection Oven:Medium-size potatoes (about 5 ounces or 150 grams each)45 minutes at 375 degrees F.60 minutes at 325 degrees F.90 minutes at 300 degrees F.
Convection ovens cook up to 20% faster than regular ovens. Also, the food in a convection oven is cooked at a lower temperature than in a regular oven to achieve the same results. The general rule is to decrease your oven temperature at least 25 degrees lower than a regular oven.
You can also use a meat thermometer to test for doneness. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.
Bake on racks of oven until tender.
The higher the oven temperature, the shorter the cooking time will be and the crustier the skin. Larger potatoes will take longer to bake. Bake potatoes along with whatever else you are baking and gauge the cooking time according to oven temperature.
Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the oven rack.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
When baked to perfection, remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch (squeeze) in each end of the potato towards the middle (using your thumb and index finger). The potato will pop oven loosen the fluffy white interior from the skin.
Baked Potatoes
Baked Potatoes
http://amboiichek.blogspot.com/
Ni masakam barat tapi enak utnuk ubah selera...cuba pasti yummmy
Bahan -bahannya
4 biji kentang besar -russet
8 hiris daging panggang
1 cawan sour cream
1/2 cawan susu
4 sudu makan butter
1/2 sudu teh salt
lada hitam
1 cawan shredded Cheddar cheese,
1 cawan daun bawang cincang
Cara membuatnya:
Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour.
Cook meat over medium high heat until evenly brown. Drain, crumble and put in a bowl.
Set aside.
Once the potatoes have cooked, leave on cutting board to cool for approximately 10 minutes. Slice each potato in half lengthwise and scoop the filling into a large bowl. Leave about a 1/2 inch on the outsides and save skins.
Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions to the potato filling in the bowl. Mix with a hand mixer until well blended and creamy. Scoop the mixture into the potato skins.
Top each with remaining cheese, green onions and meat
Bake for another 15 minutes or until cheese is bubbly!
As an extra, leave a container of sour cream in the center of a platter with the potatoes lining the platter.
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