admire sate ikan

assalamualaikum semua....

saya tengah lapar ni... ada siapa-siapa nak belanja tak??? he3....

lalu mengoogle la sate ikan... best nye... nanti nak try buat kat rumah la.. so mengoogle la pulak resepi nya...

jom kita layan gambar sate ikan ni...he3... amaran pada yang berpuasa jangan tengok ye...

terlebih dahulu mohon maaf pada pemilik2 gambar di bawah... mengambil tanpa memberitahu.. 

kredit to uols... ^_^v

saya paling suka sos manis... bestnya... nak... subhanaallah... nikmatnya.. nikmat lagi di syurga kelak

insyaallah....

pengusaha sate ikan - Mohd Rashid 

info here

sesetengah ade yang menamakan sate ikan ni lokceng

copy paste from here

Bahan-bahan:

500g isi ikan selayang – dikisar lumat

100gm tepung ubi kayu/ tepung kanji

1 biji bawang besar - dikisar

1 sudu besar garam

1/3 sudu teh serbuk perasa

Cara memasak:

1. Kisarkan isi ikan bersama bawang besar hingga lumat.

2. Tuangkan ke dalam mangkuk dan gaulkan bersama tepung kanji, garam dan sedikit serbuk perasa.

3. Gaulkan hingga sebati dan bulat-bulatkan menjadi bebola kecil.

4. Panaskan minyak dan goreng sekejap.

5. Cucukkan pada lidi dan bakar.

p/s: kalau adunan tu lembik, tambahkan lagi tepung kanji sehingga adunan tu x melekat di tangan.

SOS Manis

Bahan-bahan:

4 ulas bawang putih – dikisar lumat

1 ½ cawan air

1 sudu sudu besar tepung ubi kayu/tepung kanji –dibancuh dengan 2 sudu besar air

4 sudu makan gula

½ sudu makan garam

Sedikit serbuk perasa

Sedikit pewarna merah

Cara memasak:

1.      Tumiskan bawang putih dalam periuk. (Tanpa minyak)

2.      Masukkan air.

3.      Masukkan gula, garam, serbuk perasa dan pewarna merah. Warna merah tu pakai sikit je untuk nampak warna pink. Kacau.

4.      Masukkan tepung kanji yang telah dibancuh dan kacau sehingga mendidih.

5.      Biarkan sejuk dan sedia untuk dihidang.

masak2,,makan

malas nak taip cite...enjoy jela tgk gmbr ye...peace...

Types of Sushi

Nigirizushi
The most common type of sushi to be found today, and generally the most expensive, is nigirizushi. This is sushi where a topping, generally raw or cooked fish or shellfish, is placed on a finger of vinegared rice smeared with wasabi paste.

Makizushi

Another popular variety, this term refers to rolled sushi, where a filling of fish or vegetables is enclosed by vinegared rice, and wrapped in toasted nori seaweed. Main varieties in

clude the thin hosomaki, the thicker futomaki, and the California roll, where the nori

is on the inside, and rice on the outside.

Gunkanmaki

This term translates directly as ‘battleship roll’, and refers to sushi where a finger of vinegared rice is surrounded by a strip of nori, so that toppings, generally fish roe, can be placed on top without falling off. The end result is said to resemble a battleship.

Temakizushi

This is ‘hand-rolled’ sushi, and is a popular choice for dinner parties, as guests can make their own. A small amount of sushi rice is spread on a square of nori, fillings placed on top, and the whole thing rolled into a cone shape.

Chirashizushi

Literally meaning ‘scattered sushi’, this differs from the other main kinds of sushi in that it is served in a bowl, with the vinegared rice being topped with an assortment of toppings, most typically raw fish.

Inarizushi

Vinegared rice is served in a pocket of abura-age, or sweetened, deep-fried tofu. Inari is the fox god of the Japanese indigenous Shinto religion, and because foxes are traditionally believed to like abura-age, he lends his name to this sushi.