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I like to cook, tapi x terror2 dr dulu. like to share some way of cooking for nasik lemak n nasik ayam i learned from other people but if anyone have better ways of cooking or better recipes, I would be grateful if anyone wanna share theirs coz i really like these two nasik

nasik

lemak: as in real

nasik

lemak laaa…ni kalau nak masak banyak. banyak as in masak tuk lebih dari 40org makan or jual. masak santan sampai naik minyak (tapi jgn pecah minyak), org kata nasi akan berkilat n nampak cantik, presentable maa…org kata… beras jati is better then beras jasmine huhu

sambal: masak jgn kurang dr 1.5jam, kalo tak bawang tak masak, nanti sambal rase bawang mentah (raw). minyak lebih tapi jgn la sampai bergenang plak, nanti org geli nak makan. rasa pedas cili kering pulak will be absorbed by the minyak making the sambal kurang pedas kalau minyak terlalu banyak. garam n gula n asam jawa secukup rasa. kalau nak try tambah santan sket sedap jugak. jgn lupa bawang hiris coz it makes a different to the taste n the rasa also. kalau x suka ajinomoto leh tukar ngan belacan. jgn buh banyak2 kang busuk la plak. masa tumis masuk serai kejap, pehtu kuarkan, makes a different to the taste n aroma also. Actually i’m still learning, sape ade idea bernas share la ngan aku how to make a great sambal (but remember, ni tuk more than 40people keh? ) leh la aku improve skali…

ikan bilis: tolong jgn guna ikan bilis sangat murah n saiznya sangat besar dan tebal, soooo yukkks! not even chewable! harga lebih skit tapi chewable n rangup bila digoreng, quantity sket x kisah asalkan rase sedap baru la puas ati.

sambal paru n ayam masak pedas/merah: jgn la kering sgt. x presentable n pale… lebih kan sambal, x luak… daging rendang: masa rebus daging nak bagi lembut tu, jgn la rebus kosong je, campak la sket bawang putih, halia, kunyit n garam so the taste will blend even before the real cooking.

sambal sotong: hmmm… aku memang x suka sotong lebar, so aku still belajar cane la nak masak sedap hmmmm…

nasik ayam: ….no special recipe for nasi. just normal, cook with air rebus ayam, a slice or 2 of fresh ginger, kunyit (optional - if u like it to look yellowish la), garam secukup rasa (jgn sket sangat nanti tawar x sedap)

the chicken : rendam ayam dalam air teh suam about 1-2hrs - without gula or susu okeh (tambah 5 Chicken Spices - can get from most chinese herb shop or most hypermarket - only if u want the chicken to have more chinese spices taste). boil water n rebus ayam. kalau nak jaga rupa ayam, jgn rendam ayam dalam air rebusan, instead hold the chicken up and siram air rebusan ke atas ayam hingga ayam ¾ masak, angkat. when the chicken dah less hot, sapukan campuran minyak bijan, bawang putih,garam,kicap pekat (little only) & sedikit madu (campur n tumbuk together). perap ayam at least 6 hrs to overnight. goreng ayam, don’t deep the chicken in the oil but merely jirus minyak sdkt2 berulang2 on the whole chicken until it cooks. u should c e chicken will be: color - medium chocolate (not too dark), skin should not crack at all and the chicken meet should be very juicy n x keras macam kayu (coz u don’t deep the chicken in the water and the oil).

sos cili nasik ayam: cili merah blended + sedikit cili padi (optional) + garam + cuka + gula + air (ampuh cili) + tepung jagung - rebus sampai masak & adjust accordingly

sos kicap nasi ayam: kicap cair + sedikit minyak bijan + sedikit air rebusan ayam + sedikit bawang putih + sedikit cili padi (optional) at the end of the day, cooking is not just cooking or mixing spices to make a course… i once read in Chicken Soup for the Soul: u should always put a pinch of love when u cook. u will be surprised when u actually practice that, the most simple cooking can turn out to be the most delicious cooking for people u cooked for, trust me! just ‘put’ ur heart into it, no harm

i’m still looking for good recipes for simple foods but delicious and will be forever looking….