KAMBING PERAP ROSEMARY / ROSEMARY GRILLED LAMB

Daging Kambing dan rempah rosemary memang merupakan gandingan yang mantop. Untuk mendapatkan impak yang lebih hebat saya masukkan sedikit rempah kari dan cili sos. Daging saya  perap semalaman supaya rempahny mesra dan meresap ke dalam

Untuk meriahkan daging saya masukkan hirisan cili bangla jagung dan kentang. Daging boeh dipanggang atau dimasak di dalam oven. Daging panggang ini sedap dimakan bersama mint sos atau black pepper sos

Kambing Perap Rosemary

• 4 keping daging kambing
  
• 2 tangkai herba Rosemary dipatah 2
• 2 sudu makan sos cili
• 2 sudu makan minyak masak
• 2 sudu makan rempah kari
• 3 biji bawang putih ditumbuk halus
• 1 " halia ditumbuk halus
• 2 sudu makan madu
• garam dan gula ecukup rasa

UNTUK SOS:

• 1 ulas bawang | dicincang
• 2 biji bawang putih | dicincang
• 1 1/2 sudu makan lada hitam | ditumbuk
• 35 gm stok perang (demiglaze) | dibancuh dengan sedikit air

CARA MEMASAK:

1. Gaulkan kepingan daging kambing bersama herba Rosemary dan perap selama satu jam. Saya perap semalaman

2. Panaskan kuali dan panggang  daging kambing sehingga masak.

3. Untuk sosnya, panaskan minyak dan tumis bawang putih dan bawang merah hingga kekuningan.

4. Masukkan bancuhan stok perang (demiglaze) dan serbuk lada hitam. Kacau sebati dan biarkan masak hingga kuahnya

pekat.

5. Angkat dan tuangkan ke atas daging kambing.

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

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Thank  You.

EASY MIDDLE EASTERN GRILLED LAMB

Resipi kambing perap yang cukup mudah. Saya menggunakan rempah yang dibeli di kedai Arab. Saya cuma blend bawang putih dan daun ketumbar. Rempah, bahan blend dan minyak zaiton dilumur pada daging dan perap semalaman. Memang terasa rempah-rempahnya. 

Menu ini saya hidangkan bersama roti dan buncis celur. Untuk sosnya saya buat sos pudina memang kena dengan kambing

Easy Middle Eastern Grilled Lamb

1/4 cup Masterfoods harissa (Middle Eastern spice blend)

1/4 cup extra virgin olive oil

2 garlic cloves, crushed

2 tablespoons chopped fresh coriander leaves

2 x 1.2kg butterflied legs of lamb

Extra fresh coriander sprigs, to serve

METHOD

Combine harissa, oil, garlic and coriander in a bowl. Place lamb, skin-side down, on a board. Rub lamb all over with spice mix. Place in a large glass or ceramic dish. Cover. Refrigerate for at least 2 hours, to allow flavours to develop (see note).

Preheat a barbecue plate or grill (with hood) on high heat. Remove lamb from dish. Reduce heat to medium-high. Barbecue lamb, skin-side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood. Cook for a further 15 to 20 minutes for medium or until lamb is cooked to your liking. Remove from heat. Cover loosely with foil. Set aside to rest for 10 minutes.

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

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STICKY CARAMEL CHICKEN

Jika berhajat untuk berpicnic atau membuat bbq resipi ini cukup sesuai sekali one of my favourite. Untuk BBQ pula perap semua bahan dan bakar..ramuan sama tapi cara menyediakannya agak berbeza. Sedap dihidangkan bersama hirisan carrot celery dan tartar sos.

Sticky Caramel Chicken

• 12 keping kepak ayam (kalau besar kerat dua), cuci bersih dan toskan
• 2 camca besar minyak masak
• 3 ulas bawang putih, dititik dengan kulit2nya, tak payah kupas
• 1 camca besar cincangan halia
• 1 camca besar sos ikan
• 1 camca besar kicap
• 1 camca besar sos cili
• 1 camca besar sos tiram
• 7 - 8 camca besar madu
• 1 sudu besar serbuk lada hitam

Cara:

1. Panaskan minyak dalam kuali, tumis bawang putih, halia dan kepak ayam, gaul rata dan masak dengan api sederhana selama 5 - 6 minit. Masukkan semua sos dan madu, serbuk lada hitam, kacau sekejap dan tutup kuali. Kacau sekali sekala hingga kepak ayam kelihatan bersalut, masak kurang lebih 15 minit. Biar hingga pekat dan warnanya bertukar perang keemasan. Angkat dan hidangkan.

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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GRILL LAMB CUTLET WITH YOGURT MINT SAUCE

Ha....ha banyak resipi tersadai. inilah akibatnya bila diserang penyakit malas Tak tahu kenapa mood menulis semakin kurang sejak akhir-akhir ini, tapi hari ini memaksa diri untuk membuat entry ini jika tak makin bertimbun dibuatnya Resipi ini paling mudah disediakan, semuanya main campak aje dengan menggunakan perapan BBQ yang sedia ada. Penting untuk mendapatkan keenakan daging harus diperap lama sebaik-baiknya semalaman,baru terasa ramuannya

Untuk sosnya saya gabungkan yogurt dan pudina.

Kambing Perap

• 7 -8 keping daging kambing ( lamb) yg telah dipotong 
• 3/4 cwn sos barbeque 
• 1/4 cwn sos lada hitam 
• 1 sudu besar serbuk rosemary
• 1 sdb garlic powder
• 1 sdb ginger powder
• 2 sdb minyak zaiton

Cara:

1.  Perap daging kambing bersama semua bahan selama 4 jam.

2.  Panaskan kuali leper.

3.  Panggang kambing sehingga masak.Balik-balikan daging kambing.

4.  Bila dah masak bolelah diangkat dan dihidangkan.

Sos Yogurt Pudina

• 2 cawan yogurt
• 1 cawan daun pudina
• 1 ulas bawang putih
• 1 sdb minyak zaiton
• garam secukup rasa

Blend semua bahan dan adjust rasa

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

GRILLED MEDITERRANEAN KABOBS

Lama tak berpinic, baru-baru ni sempena cuti hari Malaysia anak buah ajak family gathering di Port Dickson, jadi kita ikut aje. Katanya malam boleh buat BBQ kerana semua set BBQ disediakan oleh pihak resort, jadi saya pun do my contribution part, saya buat kabob ni la, siap perap dan cucuk dari rumah dan bakar di sana

Kabobs ini saya banyakkan perasa jintan putih sebab saya memang suka cara begitu Saya sediakan sedikit nasi saffron, salad, hummus dan roti. Semangnya kabobs ini sesuai dijadikan shawarmam so saya bawa sedikit flat bread.

Chicken Kabobs

INGREDIENTS

• 2 sdt paprika 
• 1 sdt thyme
• 1 sdt serbuk lada hitam
• 1 sdb serbuk jintan putih
• 4-5 dada ayam dipotng dadu
• 1 bawang holland
• ½ cawan minyak zaiton
• 15 bawang putih cincang
• 1 cawan yogurt
• 1 biji cili bengla hijau
• 1 biji cili bengla merah
• 10 - 15 biji ceri tomato

INSTRUCTIONS

1. Satukan semua bahan kecuali bahan untuk dicucuk. Adjust rasa dan perap semalaman
2. Keluarkan dari fridge, dan cucuk berselang sei dengan cili bengla bawang besar dan ceri tomato
3. Renjis dengan minyak zaiton dan panggang

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

SIMPLE MIXED GRILL

Very..very simple mixed grill for lamb chops and BBQ...

Mixed Grill

Bahan Perapan

• 1/4 cawan kicap cair
• 1/4 cawan gula
• 2 sdb sos tiram
• 2 sdb serbuk cili
• 2 sdb black pepper powder
• 3 ulas bawang putih cincang
• 2 sdb minyak zaiton
• garam secukup rasa

Cara Menyediakannya

Gaulkan semua bahan dan perap pada ayam atau kambing semalaman ebelum dibakar atau digrill.

Recipe Source :- PATYSKITCHEN

@PATYSKITCHEN, all images & content are copyright protected. please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in yotur own words, or simply link back to this post for the recipe. Thank You

GRILLED SQUID WITH MINT SAUCE

This simple recipe for Turmeric and Pepper Calamari  is fast and delicious to cook up - plus it's low-fat compared to the usual deep-fried calamari. This dish is superb when grilled on the barbecue, literally taking only minutes to cook. The turmeric & pepper barbecue rub is equally easy to make - just toss a few dry spices together, and you're done! This calamari recipe makes a great appetizer, or serve as the main course together with rice, a salad, or other side dishes. And if the weather doesn't cooperate, this calamari can also be pan-fried. I served this with mint sauce - Fantastic !!!!!!!

Grilled Squid With Mint Sauce

 

Ingredients:

1/2 to 3/4 lb. cleaned/prepared calamari tubes, or enough for 2 people, fresh or frozen

1/2 tsp. ground white pepper (available in most spice aisles)

1/2 tsp. sea salt or regular salt

1/4 tsp. cayenne pepper

1/4 to 1/2 tsp. chili flakes, to taste

1 tsp. garlic powder

1/2 tsp. onion powder or onion salt

1 Tbsp. coconut oil (or other vegetable oil)

1/2 lime, sliced into wedges

optional: 1 Tbsp. oyster sauce, to taste

optional garnish: 1/2 tsp turmeric powder

Directions:

Using a knife, cut open the calamari tubes so that they lie flat.

1. Rinse the calamari and place on a tea towel or absorbent paper. Pat them dry. Dry them as well as possible, otherwise the spice mixture won't stick. Cut the calamari lengthwise into strips (approx. 1 inch wide), and place in a mixing bowl.
2. Drizzle the oil over the calamari and stir, ensuring all surfaces are covered. Mix the dry spices together in a cup or small bowl, then sprinkle over the oiled calamari. Toss until all the calamari strips are coated in the spices. Set aside to marinate while you heat up the grill.
4. Lightly brush your grill with oil, then cook the calamari until edges curl up (some strips may curl completely into a circle) - this only takes 2-3 minutes per side, depending on the heat of your grill. Cooking tips: You want the calamari to be lightly browned and chewy, but not rubbery, so try not to overcook it. If your grill bars are too wide (so that the calamari might fall through), use a fish cage or place a piece of banana leaf (or foil) over the grill surface and cook over it.
5. Place the calamari on a serving platter (if desired, over a bed of baby greens). Cut the 1/2 lime into wedges and squeeze over. Taste-test the calamari. If not salty enough, sprinkle over a little oyster sauce or more salt. If too salty for your taste, add more fresh-squeezed lime juice. 
6. Serve with Thai Sweet Chili Sauce for dipping or Mint Sauce. Note that this dish can be served over salad or with rice for a complete meal. ENJOY!
7. To pan-fry the calamari indoors: Heat up your wok or frying pan (place the dry pan over medium-high heat for at least 1 minute). Add about 1 Tbsp. oil and swirl around, then add the calamari. Turn the heat down to medium and pan-fry 1-2 minutes per side, or until the calamari is lightly browned and curls up around the edges. Again, don't overcook, or it will no longer be tender. Serve as instructed above, and enjoy!ts:                                                                                                    MInt Sauce 1/2 cup finely chopped fresh mint leaves
   1 cup malt vinegar
   2 tablespoons white sugar
   small bottles for storage
   Mint Sauce
   
   
   Instructions:
   
   
   Rinse young, healthy mint leaves, strip from the stems, and chop into fine pieces. I usually process most of the leaves in the blender, with a little of the vinegar, leaving some aside to chop by hand. The leaves chopped in the blender will be very fine, and infuse a fine flavor, while those done by hand are a little coarser and will be more visible in the decorative vinegar jar.
   
   
   Bring vinegar to a simmer in a small saucepan, add sugar and chopped leaves. Simmer for about 20 minutes to infuse. Add more sugar or add a little water to taste, depending on how strong or how sweet you want the sauce. (I add no extra water or sugar to this recipe, but you may prefer a less strong infusion.) 

Cara nudah menyediakan BBQ sotong. Bersihkan sotong dan belah dua. Perapkan dengan semua bahan dan cucuk dengan lidi pembakar satay. Bakar macam bakar satay. Sedap dihidang bersma Thai cili Sauce atau sos pudina. Lebig sedap diperahkan sedikit limau. Memang resipi yang mudah dan sesuai untuk majlis BBQ

Next Post Mini Vanilla Cupcake

HOISIN SAUCE GRILLED SHRIMPS

When you organise BBQ party it's nice to have a mixture of mild and spicy meat. I made the chicken kebab a bit spicy and for this shrimp I made it mild, - the Chinese style using hoisin sauce. Easy and delicious! Onions, peppers, and tomatoes are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp."

Hoisin Sauce Grilled Shrimps

 

Ingredients:

3 cloves garlic, minced

1/3 cup olive oil

2 tbsp Hoisin Sauce

2 tablespoons lime

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, clean and marinade

skewers

Directions:

1. In a large bowl, stir together the garlic, olive oil, lime juice, and Hoisin sauce. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque

Dalam perancangan membuat BBQ party se eloknya bahan yang hendak dibakar adakan variasinya, setengah pedas, setengah kurang pedas untuk anak-anak. Kalau chicken kebab tu saya masukkan sedikit rempah..yang udang ini saya masukkan sedikit hoisin sos...biarkan manis hoisin sos bercampur dengan manis udang. selang selikan udang dengan cili benggala, bawang dan tomato. Cili benggala bila dibakar memang enak dan harum. resipi ini memang akan menjadi favourite anak-anak.

Next Post - Grilled Turmeric Squids

CHICKEN KEBAB

This chicken kebab is perfect for any BBQ party you organise. It's tasty and delicious. Serve with steamed rice and salad. You can use any sauce of your preference....hummus would be perfect and as for Asian we always love something hot and spicy. I made mine with Thai Chili sauce. This dish is popular among the Middle Eastern. Some context on kebab from Wikipedia for your interest. I adapted the recipe from Munatycooking.blogspot. and it's fantastic. The bell pepper, onions and tomato add more flavour to the kebab.

If you are planning for BBQ party try this recipe, it's simple and great.

Kebab ( or kabab, kabob[1]) is a wide variety of meat dishes originating in Persia[2][3][4][5] and later on adopted in the Middle East, Turkey, South Asia and Asia Minor, that are now found worldwide. In North American English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer.[3] In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Chicken Kebab- Adapted from munatycooking.blogspot.com

 

Ingredients:

6 chicken breasts cut in cubes

2 cups yogurt

Salt

1/4 cup olive oil

Black pepper

1 teaspoon cumin powder

1/2 teaspoon coriander powder

1 teaspoon garlic powder

1 teaspoon red chili powder (optional)

Directions:

1. In a bowl mix all the ingredients together. Cover and leave in fridge for 12 hours or overnight.
2. If you are using wooden skewers, place them in warm water for 10 minutes so they won't burn while grilling.
3. Place the chicken cubes in the skewer, 4 or 5 cube for each skewer.
4. Grill until done around 5 - 6 minutes on each side.
5. Serve with white rice, or salad.

Biasanya kita kalau ke pasar malam kita akan lihat daging kebab yang dibakar putar-putar. Kebab ayam ini saya buat cara sate, cucuk dengan lidi dan masukkan sekali cili benggala, bawang dan tomato segar. Resipi ini memang popular dikalangan masyarakat timur tengah...mudah membuatnya dan cukup sesuai dan sedap jika kita cadang membuatparty BBQ. Untuk sosnya bolehlah ikut kesukaan masing-masing. Biasanya di timur tengah mereka lebih gemar makan bersama hummus tapi kita di sini lebih sedap dengan sos yang pedas-pedas...thai cili sos cukup sesuai atau pun sos pudina. Perahkan sedikit lemon atau limau...memang terangkat jadinya. Hidang bersama nasi dan salad.

Next Post - Hoisin Sauce Grilled Shrimps