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Món kem mới siu cooool mà Ú mới phát hiện nè cả nhà ơi ^^! Kem Wall’s Sandwich mới hấp dẫn quá, lớp kem hai vị kem vani socola nằm giữa 2 miếng bánh quy xốp bùi nữa, thích ghee ☺)))) đặc biệt là tớ thích kem Vani mừ Kéo zìn thì thích Sô cô la, h thì khỏi cần nhức đầu chọn vị nào cho hợp cả hai pạn rồi ^^
Pà koan đã ăn thử chưa???? Chưa thì ra mấy cửa hàng tiện lợi nha, Ú mua ở đó đó!
#WallsSandwich #LanhteXoithichme"
Kem mới kem mớiiii ☺)) Ngon và lạ ghee ☺) Hèn chi ngày nào Khởi Me cũng đòi mua cho ăn. Bình thường ăn kem mỗi đứa một cây còn Kem Sandwich này 2 đứa ăn chung cũng được luôn vì vừa có kem socola vừa có vani nè. Đã vậy còn có truyện nữa thích ghê ta ơi ☺)
Cả nhà ăn chưa?? Chưa thì mua ngay để thử đi nè
#WallsSandwich #LanhteXoithichme"
Untuk koleksi resepi Destinasi TV kali ini, kami revisi footage dari Chef Ammar dan kami sediakan cara dan teknik memasak Nasi Mandi dari Chef Ammar.
Video sebelum ini kurang lengkap tentang teknik sebab banyak ilmu yang chef kongsi dengan kami. Mustahil untuk kami letak semua dalam video sebelum ini.
Harap korang semua sihat sentiasa dan sentiasa sokong perjuangan Destinasi TV!
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Resepi Nasi Mandy
Bahan-bahan:
500g Beras Nasi mandi Chef Ammar
1/2 Sudu. Rempah Nasi Mandi Chef Ammar
1 1/2 Sudu Smoke Flavour Chef Ammar
3 Sudu Besar Minyak Sapi Ghee
1/2 Sudu Kecil Serbuk Saffron
80ml Minyak Masak
2 Btg Cili Hijau
1/2 Biji Bawang Besar
8 Ulas Bawang Putih
1 Sudu Garam Secukup Rasa
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Resepi Sambal Arab
Bahan-bahan:
8 biji Buah Tomato
8 ulas. Bawang Putih
2 sudu besar Tomato tin
4 sudu besar Minyak Zaitun
1 biji Lemon
1 sudu Garam
3 sudu kecil Gula
3 biji Cili padi
150ml Air
Sos pedas secukup rasa
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Resepi Tulang Rusuk Mandi
Bahan-bahan:
3 sudu 1/2 Rempah Nasi Mandi
2 sudu Smoke flavour Chef Ammar
2 kilo Tulang rusuk lembu
1/2 sudu Serbuk saffron
1/2 cawan Minyak masak
2 biji Bawang besar
16 ulas Bawang putih
3 batang Cili hijau
3 batang Cili Api
1 sudu Garam
Kalau ada teknik yang korang rasa tak faham, boleh tengok video dari Chef Ammar di youtube beliau.
Selamat mencuba semua. Kalau dah masak nanti jangan lupa tag kami!
Terima kasih kerana menonton :)
Dosa is a kind of pancake made from a fermented batter. Its main ingredients are rice and urad beans. Dosa is part and parcel of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with Sambar and Chutney. It can be consumed with Idli podi as well.
The masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or masala.
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences.
Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney (Idli podi or molagapodi): a powder of spices and sometimes desiccated coconut
- Indian pickles
In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a sweet one, and a savory one with egg and meat.
The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton), sliced green onions, some herbs (optional), beaten eggs, salt and potatoes. Some street vendors mix the ground beef with curry seasoning. In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt and sometimes a little bit of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some martabak makers add extra ingredients and other varieties to make their martabak unique, but they all share the same main dough. To sauté martabak, the chef uses a very large flat frying pan or iron griddle. Usually they use vegetable oil to sauté, but it is not uncommon to use ghee or butter too.
Before serving, martabak usually is cut into portions. Savoury versions of martabak in Indonesia, Malaysia and Singapore usually is served with pickled condiments consisting of diced cucumber, sliced carrot, shallots and sliced chillies in sweetened vinegar. In Malaysia, Singapore and some areas in Sumatra, martabak is served with kari (curry) gravy. In Palembang, another variety to serve martabak is with curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy sauce.
Imarti or Jhangri is a dessert introduced by Mughal cooks to India and other countries of the Indian Subcontinent. It is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. Alternative names include Amriti, Emarti, Omriti and Jaangiri. This dish is not to be confused with Jalebi which has comparatively thinner material and is sweeter than Imarti.
Imarti is made from a variety of urad flour, also colloquially called jalebi parappu (dal) or jalebi urad in south India. Sugar syrup and saffron is added for colour.
Urad dal is soaked in water for few hours, and stone-ground into a fine batter. The batter is poured into ghee, though other oils are sometimes used. Similarly to funnel cakes, the batter is poured into geometric patterns, although imartis are generally smaller than funnel cakes. There is often a small ring in the middle.
Before frying the batter, sugar syrup is prepared and is usually flavored with edible camphor, cloves, cardamom and saffron. The fried material is then dipped in sugar syrup until it expands in size and soaks up a significant amount of the syrup. In Northern India imartis are usually drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or sometimes refrigerated.
In South India, this sweet is served during the meal and also popular at weddings and festivals. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.
但對印度來說，澄清奶油卻不只是這樣。根據Food-India.com 的介紹，ghee 為印度的澄清奶油，去除了一般奶油裡的水分和牛奶固體物，在印度 ... ... <看更多>
酥油在印度的藥學裏（阿唷吠陀）是一種藥油， 由此這點你可以清楚明白酥油在印度是多被重視。 我們知道西式料理也廣泛運用奶油來料理， 但因為奶油發煙點 ... ... <看更多>
ghee 在 ghee - 優惠推薦- 2021年11月| 蝦皮購物台灣 的相關結果
新北市深坑區 · 印度AMUL PURE GHEE 酥油500ml. $280. 已售出256. 新北市深坑區 · 印度AMUL COW GHEE 酥油905g. $490. 已售出294. 新北市深坑區. ... <看更多>