關於 rempah ratus in english ，我們在網路上蒐集到這些相關的討論、資訊與評價

[Nasi Lemak Royale Alor Setar]

Malay version:

Kalau hangpa habak dgn orang Alor Setar yang kamu akan datang sini, konpom depa akan introduce Nasi Lemak Royale kepada kamu. Kalau di Kedah ni, Nasi Lemak ni lebih korang sama dgn Nasi Kandar kat Penang, cuma ia memang disediakan oleh kaum Melayu. Nasi ni color kuning sebab dimasak dgn rempah ratus, dan kuahnya memang power dgn sikit pedas dan manis. Tambah lagi dgn ayam goreng panas. Fuhh.. tertambat la hatiku..

Kalau bab Nasi Lemak Royale di Alor Setar, wujudnya two gerai ( Nasi Lemak Royale Hijau Kuning & Nasi Lemak Royale Jalil) yang claim masing-masing ori.. hakikatnya admin pun x tau.. tapi memang ada perbezaan antara dua ini.. rasa kuah pun berbeza sikit..

English version:

If you ask Alor Setar people where can you try nice Malay food, there is a high chance they will introduce you to Nasi Lemak Royale. So.. what's so special about this nasi lemak?

In fact, it's akin to Nasi Kandar in Penang with the exception of yellow colour rice due to usage of spices in preparing the rice. The gravies are dangerously addictive, with the hint of spiciness concealed in the bed of sweet taste. Coupled with deep fried chicken, it is the best treat of the night..

There are two stalls of Nasi Lemak Royale in the town, namely Nasi Lemak Royale Hijau Kuning and Nasi Lemak Royale Jalil. There are significant differences between each of them, especially on its gravies. Both claimed they are the authentic ones, but we have no idea about the truth. Perhaps some Alor Setar folks could enlighten us..

Read more on our visit to Nasi Lemak Royale Hijau Kuning and other Nasi Lemak in the town.

https://goo.gl/oMGbTU

Sebut je nasi arab mesti terbayang rempah ratus dia yang sedap tu kan, nak makan kat kedai mahal pula. Jom buat sendiri kat rumah lagi puas hati, pakai pula rempah yang ada je kat dapur.. Jimat, murah dan gerenti sedap !

Resepi Nasi Arab Kabsa Ringkas | Easy Homemade Arabian Kabsa Rice Recipe

//Bahasa Melayu
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Bahan-Bahan (Nasi Arab Kabsa)

3 bahagian paha ayam

1 cwn beras panjang

1 1/2 cwn stok ayam

2 biji bawang besar (dipotong mayang)

2 tomato segar (dipotong wedges)

1 sk pes tomato

2 sk pes bawang putih

2 sk pes halia

1 batang lobak merah (diparut)

1/2 biji lemon (dipotong hiris)

2 batang kayu manis

1 sk serbuk ketumbar

1 sk serbuk jintan putih

1/2 sk serbuk garam masala

1/2 sk serbuk cili

1/4 sk serbuk lada hitam

5 kuntum bunga cengkih

5 biji buah pelaga

10 biji lada hitam

1 sb mentega

100 gm kismis

100 gm gajus

1/4 cwn minyak sapi

1/2 sb garam

Minyak masak


Bahan-Bahan (Sos Harrah)

2 biji tomato

2 ulas bawang putih

1/2 biji perahan lemon

2 tangkai daun ketumbar

1 sk serbuk cili

Nota: Gunakan beras basmathi atau pusa. Sukatan air seperti berikut : 1 cawan beras = 1 setengah cawan air.


Cara Memasak

1. Panaskan minyak sapi di dalam kuali.

2. Masukkan kayu manis, buah pelaga, bunga cengkih, dan biji lada hitam.

3. Tumis sebentar hingga naik bau. Kemudian, masukkan bawang besar dan tumis sehingga keperangan.

4. Masukkan pes halia, pes bawang putih, pes tomato dan tomato. Masak & kacau di atas api yang tinggi.

5. Kemudian, masukkkan serbuk jintan putih, serbuk ketumbar, serbuk lada hitam, serbuk cili, garam masala dan garam. Tumis bahan sehingga pecah minyak.

6. Masukkan paha ayam dan stok ayam. Gaul hingga rata. Kemudian, tutup kuali dan masak sehingga mendidih sekitar 20-25 minit.

7. Angkat ayam sahaja dan ketepikan.

8. Tuangkan sedikit minyak masak pada ayam dan panggang selama 20 minit pada suhu 250°C.

9. Masukkan lobak merah, limau dan beras ke dalam air rebusan tadi. Kacau sekata. Tutup kuali dan biarkan sehingga masak dengan menggunakan api sederhana.

10. Kemudian, gorengkan gajus dan kismis dengan mentega untuk hiasan.

11. Untuk membuat sos Harrah, kisar semua bahan-bahannya tanpa air.

12. Kemudian, sedia untuk dihidangkan.


//English
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Ingredients (Arabian Kabsa Rice)

3 parts of chicken thighs

1 cup of long-grain rice

1 1/2 cups of chicken stock

2 onions (thinly sliced)

2 fresh tomatoes

1 tsp of tomato paste

2 tsp of garlic paste

2 tsp of ginger paste

1 carrot (grated)

1/2 lemon (sliced)

2 cinnamon sticks

1 tsp of coriander powder

1 tsp of cumin powder

1/2 tsp of masala salt powder

1/2 tsp of chili powder

1/4 tsp of black pepper powder

5 cloves

5 cardamoms

10 peppercorns

1 tbsp of butter

100 gm raisins

100 gm cashews

1/4 cup of ghee

1/2 tbsp of salt

Cooking oil


Ingredients (Harrah Sauce)

2 tomatoes

2 cloves of garlic

1/2 squeezed lemon

2 stalks of coriander leaves

1 tsp of chili powder

Note: Use basmathi or pura rice. The dosage of water is as follows: 1 cup of rice = 1 1/2 cup of water.


Cooking Methods

1. Heat ghee inside a pan.

2. Add in cinnamon sticks, cardamoms, cloves, and peppercorns.

3. Saute them for a while until fragrant. Then, add in onions and saute until golden brown.

4. Add in ginger paste, garlic paste, tomato paste, and fresh tomatoes. Stir over high heat.

5. Then add the cumin powder, coriander powder, black pepper powder, chili powder, masala salt powder and salt. Saute the ingredients until the oil separates.

6. Add in chicken thighs and chicken stock. Mix well. Then, close the lid and bring to a boil around 20-25 minutes.

7. Lift the chicken only out of water and set it aside.

8. Rub bit of cooking oil over the chicken and bake for about 20 minutes at 250°C.

9. Add the carrots, lemons and rice into boiled water. Stir evenly. Close the lid and let it fully cooked over medium heat.

10. Then, stir fry cashews and raisins with butter for garnishing purpose.

11. For Harrah sauce, grind all the ingredients without water.

12. Then, it is ready to be served.


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