EP 28 : NASI TOMATO & AYAM MASAK MERAH - CHEF DAVE скачать в хорошем качестве

EP 28 : NASI TOMATO & AYAM MASAK MERAH - CHEF DAVE

Family Along waktu puasa mesti akan buat nasi tomato dengan ayam masak merah ni. Kalau korang apa menu wajib mesti ada setiap kali puasa atau raya? EP 28 : NASI TOMATO & AYAM MASAK MERAH - CHEF DAVE #sehijauramadan2026 #chefdaveveganjourney Masa Penyediaan: 25 minit Masa memasak: 1 jam Hidangan:4-8 pax Resipi Nasi Tomato Bahan-bahan: 6 sudu besar minyak sapi vegan/mentega 2 Bunga Cengkih 2 Bunga lawang 4 Buah pelaga 1 Kulit kayu manis 2 daun pandan (simpul) 1 serai (dititik) 4 bawang merah kecil(tumbuk) 1 inchi halia(tumbuk) 2 ulas bawang putih ½ bawang merah (dihiris) 2 sudu besar puree tomato Garam secukupnya ½ tomato segar (potong kecil) Sedikit gajus(goreng dahulu) Sedikit kismis(goreng dahulu) 1 cili hijau(belah dua) 2 cawan beras 3 cawan air Ayam masak merah Resipi Bahan yang perlu dikisar : 1 bawang merah 1 inchi halia 3 bawang kecil 3 ulas bawang putih Bahan-bahan: 500gram cendawan kobis bunga 1 senduk pes cili kering 2 Bunga lawang 2 Bunga cengkih 3 Buah pelaga 2 Kulit kayu manis Minyak 1 sudu besar minyak sapi vegan 1 batang serai (tumbuk) 5 daun pandan 2 sudu besar puree tomato 1 sudu besar sos cili 1 cawan air Sedikit garam 1 sudu besar gula merah Cara memasak: Ayam masak merah: 1.Masukkan minyak sapi vegan dan sedikit minyak, kemudian tumis, 4 sekawan, serai, cili hijau, daun pandan, bahan yang telah ditumbuk dan kacau. Lepastu, masukkan hirisan bawang merah, tomato, garam, serbuk perasa cendawan dan puree tomato. Kalau rata dan tumis seketika. Masukkan air dan kacau rata. Lepastu tuang ke dalam periuk yang beras dah cuci siap. Ratakan dan masak seperti biasa. 2.Goreng gajus dan kismis menggunakan minyak sapi vegan/ mentega seketika lalu tabur atas nasi tomato bila nasi dah siap masak nanti. Ayam masak merah: 1.Masukkan minyak sapi vegan dan sedikit minyak lali tumis 4 sekawan, serai, daun pandan dan bahan kisar. Tumis hingga naik bau lalu masukkan cili kisar dan kacau rata. Masukkan air, garam, gula, sos tiram vegetarian dan kacau rata. Biarkan hingga pecah minyak, 2.Masukkan cendawan kobis bunga, puree tomato 1 senduk,air, gula merah, daun pandan dan adjust rasa. Kacau rata dan biarkan ia reneh. Lepas beberapa minit, adjust rasa dan sedia untuk dihidang. NASI TOMATO & AYAM MASAK MERAH Preparation time : 25 minutes Cooking Time: 1 hour Servings: 4–8 pax Tomato Rice Ingredients: 6 tbsp vegan ghee / butter 2 cloves 2 star anise 4 cardamom pods 1 cinnamon stick 2 pandan leaves (tied into knots) 1 lemongrass stalk (bruised) 4 small shallots (pounded) 1 inch ginger (pounded) 2 cloves garlic ½ onion (sliced) 2 tbsp tomato purée Salt to taste ½ fresh tomato (cut into small pieces) Some cashew nuts (fried beforehand) Some raisins (fried beforehand) 1 green chili (split in half) 2 cups rice 3 cups water Ayam masak merah Blend Ingredients: 1 onion 1 inch ginger 3 small onion 3 cloves garlic Other Ingredients 500g hericium mushrooms 1 dried chili paste 2 star anise 2 cloves 3 cardamom pods 2 cinnamon Cooking oil 1 tbspvegan ghee 1 lemongrass stalk (bruised) 5 pandan leaves 2 tbsp tomato purée 1 tbsp chili sauce 1 cup water A pinch salt 1 tbsp palm sugar Cooking Method Tomato Rice 1.Heat vegan ghee and a little oil. Sauté the four spices (cloves, star anise, cardamom, cinnamon), lemongrass, green chili, pandan leaves, and the pounded ingredients. Stir well.Add the sliced onions, tomato, salt, mushroom seasoning powder, and tomato purée. Stir and sauté briefly. Add water and mix well. Pour the mixture into the pot with the washed rice. Level the rice and cook as usual. 2.Fry the cashews and raisins in vegan ghee/butter briefly, then sprinkle them on top of the tomato rice once it is cooked. Ayam masak merah: 1.Heat vegan ghee with a little oil. Sauté the four spices, lemongrass, pandan leaves, and the blended ingredients until fragrant. Add the chili paste and mix well. Add water, salt, sugar, vegetarian oyster sauce, and stir well. Let it cook until the oil separates. Add the cauliflower mushrooms, 1 ladle tomato purée, water, palm sugar, and pandan leaves. Adjust the seasoning. Stir and let it simmer. After a few minutes, adjust the taste again and it is ready to serve.