Daging Pekasam (Tamarind Preserved Meat)

Preserved meat with tamarind is an old days style but todays, despite having freezer, it is still a popular way because of the special taste that it creates. The meat becomes tender and get cooked only in minutes.

I made a small batch using the recent qurban meat. I cooked half of it into Spicy Green Curry and stir-fried with Onion and Chilies with the remaining half. I enjoyed our lunch so much with this delicious dishes.

Ready for cooking

BAHASA MALAYSIA VERSION

 Nak belajar buat daging pekasam tak... Senang jer nak buat nya tapi kena sabar peram sehingga daging lembut dan mesra rasa. Along suka pekasam daging sebab langsung takda bau langtung. Daging nya akan jadi lembut dan cuma masak sebentar sahaja. Rasa nya memang lah masam2 sebab di perap dgn asam jawa. Masak Lemak Cili Api pedas2 sikit memang terangkat. Goreng dengan bawang & cili pun sedap.

Along buat guna daging segar dari Qurban hari tu tapi buat sedikit jer, cukup utk keluarga yg kecil ni. Kalau anda nak buat banyak pun takda masalah tapi selepas peram jangan simpan terlalu lama. Along perap sampai dua minggu sebab terlalu sibuk sehingga terlupa... tapi alhamdulillah ok jer.

Daging Pekasam Masak Cili Api Berserai

 

Resepi bawah ni Along agak2 jer... boleh adjust jika perlu

By: AlongRoz@HomeKreation

BAHAN2:

~1 kg Daging Lembu

1 sb Garam

~2 sb Asam Jawa (tambah jika perlu)

~10 keping Asam Gelugor

CARA2:

1. Hiris daging nipis.

2. Lumur dgn garam dan asam jawa secukup nya. Pastikan kepingan daging semua di salut rata dgn asam jawa.

3. Susun hirisan daging di dlm bekas.

Letak ~4 keping asam gelugor setiap lapisan (bergantung kpd saiz bekas anda).

Lapiskan hirisan daging dan asam gelugor sehingga habis.

4. Simpan dalam petisejuk (bukan tempat beku) selama lebih kurang seminggu.

5. Bila dah cukup masa, boleh lah di masak lauk kegemaran anda seperti Gulai lemak Cili Api atau di goreng dgn cili & bawang.

Daging Pekasam Goreng Bawang & Cili

Daging Dendeng Balado

 I love this scrumptious Indonesian dish... tasted once from a friend so now trying it myself. I think I got the taste right with a balanced sourish fresh chilies which are coarsely pounded. It goes perfectly well with hot rice and I didn't need anything else for lunch....!

BAHASA MALAYSIA VERSION
Sedap banget masakan Indonesia ni..... suka.... sukaaa.... Sekali makan memang nak lagi.... Pertama kali makan dari kawan so nak lagi kena lah cuba buat sendiri. Alhamdulillah, menjadi juga - rasa sambal cili nya mesti pedas2 masam sedikit.... waduh.... kecur! Cili tu kena tumbuk kasar & bila di masak akan layu... Along suka betul makan sambal cili tu kena pula dgn daging yg di goreng rangup..... aduh tak nampak orang lain dah!

Resepi ni Along cuba2 sendiri.... google punya google takda yg berkenan 100%, kena lah godek ikut tekak sendiri.....

By: AlongRoz@HomeKreation
BAHAN2:
~500g Daging Lembu - hiris senipis mungkin, gaulkan dgn Garlic Salt, Onion Salt, 1 st Serbuk Kunyit, 1st Serbuk Ketumbar, Jus Limau kasturi 1 biji 
7 bj Cili Merah - potong 2 cm & tumbuk pecah2 jangan hancur 
6 ulas Bwg Merah*
4 ulas Bwg putih*
1cm Halia* (* tumbuk lumat) 
1 st Asam Jawa - ramas dgn sedikit air 
1 sb Cuka
1 st Gula
Garam
3-4 sb Bwg Goreng

CARA2:
1. Goreng daging dgn minyak dalam sehingga garing.
Toskan & tumbuk2 utk melembutkan nya.
2. Panaskan sedikit minyak dari lebihan gorengan daging tadi & tumis bahan2 tumbuk* sehingga wangi & kekuningan.
Masukkan cili merah, asam jawa, cuka, garam & gula.
Goreng sehingga cili layu & masukkan daging.
Masak sehingga sebati rasa.
Masukkan bawang goreng & kacau 2-3 minit lagi sebelum api di padamkan.
3. Hidangkan dgn nasi putih... sedap gak ratah2....hehe.

Gear Box Red Soup (Sup Merah Gear Box)

 I never bought gear box before but hubby brought home several pieces from the recent Qurban... There were plenty of meats around it and I love the meat which are tough with tendons. After pressure cooked, it was still springy but soft for bites and  taste really awesome! Try this recipe and it is really fabulous if you want hot spicy type of soup!

By: Roz@HomeKreation
Source: Mamasya
Original recipe slightly modified, retyped and English translation by HomeKreation
INGREDIENTS:
Few pieces Gear Box bones + some other bone parts
1 Lemongrass - bruised 
1 tsp Black Pepper Corns*
5 Shallots*
2 cloves Garlic*
1 Big Onion*
1" Ginger*
2 slices Galangal* (* blend)
3 tbsp Chili Paste
Mixed Spices - Cardamon, Star Anise, Cinnamon, Cloves
2 Tomato - chopped 
3 Potato - cut 
1 Carrot - cut 
Salt
Garnishes - Fried Shallots, Spring Onions, Chinese Celeries

METHOD:
1. Boil bones with enough water, lemongrass & 1 tbsp salt for few hours until meat is tender (I pressure cooked in Noxxa for 90 minutes).
2. Heat up a scoop of oil & stir-fry blended ingredients*, mixed spices, chili paste until fragrant.
3. Add in 1-2 cups of water and chopped tomato & let it boil.
Add in potatoes, carrot & let it until half cooked.
Add in bones & stock and cook until potatoes are done.
Balance the salt.
4. Serve with garnishes and enjoy on its own or with white rice.

BAHASA MALAYSIA VERSION
First time Along masak sup gear box.... tak pernah beli selama ni sebab takut tengok tulang ketoi yg berbongkah. Raya Qurban baru ni hubby bawa balik tulang gear box.... terkejut tengok sebab tak pernah dapat dari masjid sebelum ni. Along pun google dan nampak Mamasya buat ni berkali2 dah, so mestilah sedap kan.... lagi pun gang2 blogger kita memang semua terror masak. Bila dah cuba.... ya rabbi.... sedap ya amat.... Amat berlainan dari sup biasa sebab rasa pedas dan tomato yg hancur sebati dgn kuah nya tu.... Hubby makan beria2 malam tu! Terima-kasih Mamasya dan tuanpunya resepi asal atas perkongsian resepi yg mabeles!

By: AlongRoz@HomeKreation
Source: Mamasya
(Resipi di taip semula & ubahsuai sedikit)
BAHAN2:
Beberapa ketul Gear Box + Tulang bahagian lain
1 btg Serai - ketuk (Along tambah) 
1 st Lada Hitam Biji* (Along tambah) 
5 ulas Bwg Merah*
2 ulas Bwg Putih*
1 labu Bwg Besar*
1" Halia*
2 hiris Lengkuas* (* blend) 
3 sb Cili Pes

Rempah Tumis - Pelaga, Bg lawang, Kulit kayu Manis, Cengkih
2 bj Buah Tomato - cincang 
3 bj Kentang - potong 
1 btg Karot - potong dadu besar 
Garam
Bahan Tabur - Bwg Goreng, Daun Sup/Bwg

CARA2:
1. Rebus tulang dgn air yg cukup utk tenggelamkan tulang, serai & 1 sb garam selama beberapa jam sehingga daging nya empuk (Along high pressure dgn periuk Noxxa selama sejam setengah).
2. Panaskan sesenduk minyak & tumis rempah tumis, bahan2 blend*, cili pes sehingga wangi.
3. Masukkan lebih kurang 1-2 cwn air & tomato & didihkan.
Masukkan kentang & karot & masak sehingga separuh empuk.
Masukkan tulang & air rebusan.
Masak sehingga kentang empuk & imbangkan rasa garam nya.
4. Hidangkan dgn taburan bawang goreng & daun bwg/sup.
Sedap di makan begitu sahaja atau dgn nasi putih.

Hati Masak Bukhari (Bukhari Beef Liver)

 Found some liver in the freezer when clearing it.... it must be in there since many moons ago.... time for disposal and  enjoy this high calorie food once in a blue moon.... Suitable for Iftar to generate more energy...

By: Roz@HomeKreation
INGREDIENTS:
1 pc of Liver - sliced to bite size 
3 Shallots*
1 clove Garlic*
1" Ginger* (* blend) 
1 tbsp Faiza Bukhari Spice Powder
1 Big Onion - sliced 
1 Lemongrass - bruised 
1 Tomato - cut 
Salt

METHOD:
1. Heat up 1 scoop of oil & stir-fry the blended ingredients* & lemongrass until fragrant.
Add in Bukhari spice powder & stir-fry few more minutes.
Add in salt, liver and stir-fry until it is cooked.
Add in onion & tomato & cook few more minutes.
2. Serve with rice.

Stir-fried French Beans with beef liver

BAHASA MALAYSIA VERSION
Sekali-sekala makan hati lembu takpa... jangan selalu2 sebab kandungan kalori yang tinggi. Kali ni Along cuba masak dgn rempah bukhari dan hasil nya sedap. Rempah bukhari ni warna nya gelap & agak pedas, sedap makan dengan nasi dan sesuai di hidangkan di bulan Ramadhan untuk menambahkan tenaga.

By: AlongRoz@HomeKreation
BAHAN2:
1 keping Hati Lembu - hiris kecil
3 ulas Bwg Merah*
1 ulas Bwg Putih*
1" Halia* (* blend) 
1 sbRempah Bukhari Faiza
1 bj Bwg Besar - hiris
1 btg Serai - ketuk
1 bj Tomato - potong
Garam

CARA2:
1. Panaskan beberapa sudu minyak & tumis bhn2 yg di blend* sehingga wangi.
Masukkan rempah bukhari & kacau sebentar sehingga naik minyak.
Masukkan garam, hati lembu & kacau sehingga hati empuk.
Masukkan bwg besar & tomato & masak sebentar lagi sehingga layu.
2. Hidangkan dgn nasi.

Daging Masak Rempah Kabsa

 Still on Arabic spice related menu.... I really love the dish and match well with the rice....

BAHASA MALAYSIA VERSION
Sorry lah Along slow sikit nak update blog ni... dah seminggu tak abis2 update menu Nasi Arab ni... Asyik balik lewat dari office dan bila sampai rumah dah penat sangat... lepas dinner & kemas2 dah ngantuk nak ngadap PC. oklah, meh lihat menu Arab yang terakhir ni...

By: AlongRoz@HomeKreation
BAHAN2:
500g Daging Lembu - hiris kecil 
2 bj Bwg Besar  - 1 bj di hiris & 1 biji di blend* 
1" Halia*
2 ulas Bwg Putih* (* blend) 
5 sb Cili Mesin
5 sb Sos Tomato
2 sb Rempah Kabsa
1 st Gula
Garam

CARA2:
1. Tumis bwg besar yg di hiris sehingga garing.
Masukkan bhn2 yg di blend* & cili mesin, kacau sehingga wangi.
Masukkan rempah kabsa & sos tomato & kacau sebati.
Masukkan gula, garam & daging - masak sehingga daging empuk.
Masukkan sedikit air jika terlalu kering.
2. Hidangkan dengan nasi putih atau Nasi Arab.

Rendang Sekawah

  Some photos from the recent cooking event.... made a giant wok of Black Beef Rendang for a relative's wedding.

Kenangan memasak rendang kawah baru2 ni untuk khenduri kahwin sedara hubby. Along ni tak lah pandai sangat tapi atas permintaan sedara tu, Along tunaikan juga walau pun memasak sehingga pukul 3 pagi dan berangkat ke lapangan terbang beberapa jam selepas tu untuk bercuti ke Semenanjung. Alhamdulillah, lega dapat siapkan juadah tersebut. Along juga sediakan bahan2 untuk Kerabu Nenas pada malam nya dan mereka gaulkan sebelum di hidangkan. Along tak dapat hadir ke majlis tersebut sebab sedang di udara pulang ke Semenanjung. Hari ni baru Along berpeluang melawat mereka & alhamdulillah feedback dari tetamu kata sedap.

 Ramai pembantu2 yang tolong kacau.... tengoklah kuali kawah tu.... 3 orang yg besor tu pun leh dok dalam tu. Along rasa daging tu ada lah dalam 80kg kot.... seekor besar lembu yg di sembelih. Sepatut nya kerbau tapi kerbau yg nak di sembelih tu meronta & cabut lari... lalu di gantikan dgn lembu.

Apabila rencah2 nya dah wangi, baru masukkan daging yg telah di perap.

Ini orang kuat Along.... lovely hubby yg banyak membantu

Rendang yg telah siap di masak di simpan dlm periuk besar supaya mudah di hidangkan nanti

Peparu Goreng Berempah II

 Clearing the lung stock from the recent Idh sacrifice.... This time I cooked it in several steps as opposed to my short-cut method in the first version here. I like it dry which can last for few days in room temperature. This scrumptious dish can go with rice or by itself.

By: Roz@HomeKreation
INGREDIENTS:
1/2-1 kg Beef Lung - cut into big chunks of palm size
1-2" Turmeric Roots - pounded
1 Big Onion - sliced thinly
1 tbsp Coriander Seeds*
1 tbsp Fennel Seeds*
1 tbsp Cumin Seeds*
1 tbsp Black Pepper Corns*
3 Lemongrass*
1" Ginger*
1" Galangal* (* blend #1) 
3 Red Chilies**
7 Shallots**
2 cloves Garlic** (** blend #2) 
1 tbsp Vinegar
Salt, Sugar

METHOD:
1. Boil lungs in water & salt until cooked about 20 minutes.
Slice thinly & mix with salt, sugar & pounded turmeric.
Deep fry until crispy with high heat.
Lift out of oil & keep aside.
2. Heat up a scoop of oil & stir-fry big onion until yellowish.
Add in blended ingredients #1 & salt with slow medium fire until dry & fragrant.
Add in fried lungs and stir well.
Lift out & keep aside.
3. Heat up a scoop of oil & stir-fry ingredients #2, salt, sugar & vinegar until dry & fragrant.
Add in lungs and mix well.
Dish out & serve with white rice.
*********************************************************************************

BAHASA MALAYSIA VERSION
Assalamualaikum sahabat2 semua. Maaf ya dah lama blog menyepi sebab kesibukan yang macam2.... Supaya tak menyepi terus, meh lihat paru-paru yang di goreng dengan rempah yang amat enak di makan dengan nasi atau begitu sahaja. Cara Along masak ni agak remeh sikit sebab nak kena masak empat step tapi berbaloi. Step pertama rebus dulu, kedua goreng, ketiga masak rempah, keempat masak cili nya. Kalau nak senang satu step jer, boleh rujuk resepi versi pertama yg Along kongsikan dulu di sini.

By: AlongRoz@HomeKreation
BAHAN2:
1/2-1 kg Paru-Paru Lembu - potong sebesar tapak tangan 
1-2" Kunyit Hidup - tumbuk 
1 bj Bwg Besar - hiris nipis 
1 sb Biji Ketumbar*
1 sb Jintan Manis*
1 sb Jintan Putih*
1 sb Lada Hitam*
3 btg Serai*
1" Halia*
1" Lengkuas* (* blend #1) 
3 bj Cili Merah**
7 ulas Bwg Merah**
2 ulas Bwg Putih** (** blend #2) 
1 sb Cuka
Garam, Gula

CARA2:
1. Rebus peparu dgn air & garam sehingga empuk, lebih kurang 20 minit.
Sejukkan & hiris nipis.
Gaulkan dgn garam, gula & kunyit hidup.
Goreng dgn api besar sehingga garing.
Angkat & ketepikan.
2. Panaskan sesenduk minyak & goreng bwg besar sehingga kekuningan.
Masukkan bahan blend #1, garam & kacau dgn api sederhana sehingga kering & wangi.
Masukkan peparu & gaul rata.
Angkat & ketepikan.
3. Panaskan sesenduk minyak & tumis bahan blend #2, garam, gula, cuka sehingga kering.
Masukkan peparu tadi & gaul rata.
Hidangkan dengan nasi.

Gulai Lada Daging Salai

 More frequent beef menu lately with the Qurban meat from the recent ibadah....

Tak tahan nengok Tun Telani & Sury (FB wall) menyalai daging, Along pun tanpa lengah2 terus keluarkan daging & join gang menyalai tapi dah seminggu baru dapat nak update blog ni sebab kesibukan dan menunggu giliran entri2 yg tertunggak belum di siarkan.

Gulai Lada ni resepi keluarga Along, turun-temurun dari Opah lagi. Masak gulai ni tak payah letak cili, cuma lada & jintan untuk pedaskan nya. Serai mesti letak banyak & juga hirisan daun kunyit akan mengharumkan gulai ni. Tentu ramai yg tak pernah rasa gulai sebegini sebab setiap kali Along hidangkan kepada tetamu sudah pasti mereka akan tertanya2 resepi nya. Sebenarnya ia nya amat mudah... semuga ilmu yg Along kongsikan ni melimpahkan pahala nya kepada ibunda Along dan juga arwah Opah.

Along juga suka potong daging memanjang selari dengan urat nya supaya nanti dapat di carik2. Supaya daging tidak liat, pastikan hirisan nya nipis dan jangan di balik2an sewaktu di salai. Balikkan hanya setelah betul2 garing & lakukan nya hanya sekali sahaja. Daging akan liat jika di balikkan dengan kerap.

Daging salai tu separuh Along gulaikan dan separuh lagi Along hidangkan dengan air asam seperti gambar ni:

Along salai daging di atas griddle (cast iron pan yg bergerigi permukaan nya):

Daging yg baru sahaja di balikkan:

Daging yang telah sempurna masak nya:

Daging yang telah di carik-carik:

By: AlongRoz@HomeKreation
BAHAN2:
~500g Daging Batang Pinang - hiris nipis selari dgn urat panjang 
2-3 sb Olive Oil
2 sb Lada Hitam*
1 sb Jintan Manis*
5 batang Serai*
5 ulas Bwg Merah*
3 ulas Bwg Putih*
2-3 ketul Kunyit Hidup*
2" Halia* (* blend halus) 
2 helai Daun Kunyit - hiris halus 
2 keping Asam Kering
Santan secukup nya
Garam

CARA2:
1.  Lumur daging dgn garam & kunyit hidup/serbuk sehingga rata.
Gaulkan daging dgn olive oil.
Panaskan griddle & sedikit olive oil.
Salai daging sehingga garing bahagian bahagian bawah nya (jgn balikkan sehingga betul2 garing supaya daging tidak liat).
Balikkan & masak sehingga betul2 garing.
Angkat & koyak2an daging mengikut urat panjang nya.
2. Letakkan kesemua bahan2 ke dlm periuk dan masak sehingga mendidih dan sebati rasa.
3. Hidangkan dgn nasi putih.

Daging Rusuk Goreng Lengkuas (Ribs Fried with Galangal)

 Everyone enjoyed this dish very much during dinner.... I used Noxxa pressure cooker not just to speed up the cooking process but also to ensure the herbs are well absorbed into the meat and hence very tasty and aromatic!

By: Roz@HomeKreation
Source: Majalah Sedap (ingredients, measurement & method are modified)
INGREDIENTS:
1 kg Rib Bones
250g Galangal*
1 Big Onion*
3 cloves Garlic*
2" Ginger*
3 Candlenuts*
1 tsp Black Pepper*
1 tbsp Coriander Seeds* (* blended with 2 cups water) 
2 Lemongrass - bruised 
Cili Padi - bruised 
3 Bay Leaves
5 Kaffir Lime Leaves
1 tsp turmeric Powder
2 tsp Sugar
Salt

METHOD:
1. Place all ingredients in a pressure pot (30 minutes in Noxxa pot) until meat is tender.
Drain excess water.
2. Heat up 1 cup of oil and pour in filtered boiled meat and ingredients.
Stir frequently until it died up like the photo.
3. Serve with rice or bread.
*****************************************************


BAHASA MALAYSIA VERSION
Along memang minat masak daging goreng berbumbu kering begini. Hubby & UsuRaz makan nasi bertambah2 & ratah2 lagi. Daging tu Along rebus dgn bahan2 herba dalam pressure cooker Noxxa sehingga lembut dan selepas tu baru di goreng. Dengan cara begini, segala perisa akan di serap ke dalam daging menghasilkan daging goreng yg sangat berperisa dan harum herba. Sukatan lengkuas nya agak banyak dan campuran herba2 menjadikan nya harum & enak. Nak masak nya mengambil masa yg agak lama tapi berbaloi.

By: Roz@HomeKreation
Source: Majalah Sedap (Along ubahsuai bahan2, sukatan dan cara)
BAHAN2:
1 kg Daging Rusuk
250g Lengkuas*
1 bj Bwg Besar*
3 ulas Bwg Putih*
2" Halia*
3 bj Buah Keras*
1 st lada Hitam*
1 sb Ketumbar* (* blend dgn 2 cwn air) 
2 btg Serai - ketuk
Cili Padi - ketuk
3 helai Daun Salam
5 helai Daun Limau Purut
1 st Serbuk Kunyit
2 st Gula
Garam

CARA2:
1. Masukkan kesemua bahan2 ke dlm periuk tekanan & masak sehingga daging empuk (30minit jika mgunakan periuk Noxxa).
Tapis air rebusan.
2. Panaskan 1 cwn minyak & tuangkan daging & bumbu yg di tapis tadi.
Kacau dgn kerap sehingga kering seperti gambar.
3. Hidangkan dgn nasi/roti.

Asam Pedas Tulang Rusuk

My favourite dish..... rib bones in spicy sourish gravy!

By: Roz@HomeKreation
INGREDIENTS:
500-600g Rib Bones
20 Dried Chilies*
5 Shallots*
2 cloves Garlic*
1" Ginger*
1 cm Belachan*
1 tsp Coriander Seeds*
1/2 tsp Fennel Seeds*
1/2 tsp Cumin Seeds* (* blend) 
1 Ginger Bud - cut 4 
1 Lemongrass - bruised 
1 bowl Tamarind Juice
Salt & Sugar

METHOD:
1. Boil beef bones with 1 lemongrass and ginger slice until tender.
2. Heat up some oil & stir fry bruised lemongrass & blended ingredients* until fragrant.
Add in tamarind juice, beef, ginger bud, salt & sugar.
Boil & cook until taste is well balanced.
3. Serve with white rice along other side dishes like omelet, cucumber & fried salted fish.
**********************************************************

BAHASA MALAYSIA VERSION
Meh layan lauk yg Along masak kelmarin.... dah habis licin pun.

By: AlongRoz@HomeKreation

BAHAN2:

500-600g Tulang Rusuk

20 btg Cili Kering*

5 ulas Bwg Merah*

2  ulas Bwg Putih*

1" Halia*

1 cm Belacan*

1 st Biji Ketumbar*

1/2 st Jintan Manis*

1/2 st Jintan Putih* (* blend) 

1 btg Bunga Kantan - potong 4 

1 btg Serai - ketuk

1 mangkuk Air Asam Jawa

Garam & Gula

CARA2:

1. Rebus tulang dgn sebatang serai & sehiris halia sehingga empuk.

2. Panaskan minyak & tumis serai & bhn2 blend* sehingga wangi.

Masukkan air asam jawa, daging, bunga kantan, garam & gula.

Masak sehingga menggelegak & serasi rasa.

3. Hidangkan dgn nasi putih dan lauk sampingan lain spt telur dadar, timun, ikan masin, dll.

Black Pepper Lamb

 The last dish that I cooked before AngahRuz returned to KL which was his choice. Hope he will not miss home cooking for a while.... well I fulfilled his few requests during the break including the Blueberry Cheesecake, Black Chicken Rendang, Mee Kari....
**************************************************

BAHASA MALAYSIA VERSION
Mmmmm... sedap nya lauk ni.... gerenti takda bau kambing.... ni lauk kegemaran seisi keluarga... Along masak ni untuk AngahRuz sebelum dia balik ke KL. Malam ni takda mood nak menaip sakan.... kalau ada siapa2 yg teringin khabor lah ya.... senang2 nanti baru Along taipkan resepi nya.

Hati Buya (Peparu Goreng Berempah)

Didn't snap many photos and was quite disappointed with what came out... none really look good and reflects what it really looks like! Anyway, for those from Sarawak surely know how this looks like.... just like its name, it is black and deliciously spiced deep fried beef lung. I like to eat this just by itself or with hot rice with no other dishes. You can also buy from weekend night market - quite expensive... few pieces cost RM3/- despite cheap cost and not much effort in cooking it!

By: Roz@HomeKreation
INGREDIENTS:
300-400g Beef Lung - sliced thinly 
1 tsp Turmeric Powder
1 tsp Chili Powder
4 Shallots*
2 cloves Garlic*
1" Ginger*
1 Lemongrass*
1 tsp Black pepper*
2 tsp Coriander Seeds*
1 tsp Cumin Seeds*
1 tsp Fennel Seeds* (* blend) 
Water - enough to cover, abt 1-2 cups 
1/2 tsp Sugar
Salt
 
METHOD:
1. Place all in wok and cook until dry.
2. Scoop all into hot oil + 1 sliced big onion & deep fry until crispy.
********************************************

BAHASA MALAYSIA VERSION
Sorry lah kali ni gambo sekeping jer... entah naper gambo semua kelabu jer... yg sekeping ni pula tak nampak sangat rupa nya. Apa2 pun... meh tengok satu lagi makanan yg popular kat Sarawak ni... peparu goreng ni di goreng garing sehingga rempah2 nya rangup. Lagi banyak serdak nya lagi sedap! Rasanya tak liat tapi lembut kenyal & luarnya garing. Along suka makan ni ratah2 jer atau pun makan dgn nasi panas, tak payah lauk lain lagi dah. Kalau malas nak buat boleh lah beli kat pasar malam Miri tapi mahal lah, RM3/- cuma beberapa ketul kecil jer. Baiklah buat sendiri, puas makan kan, bukan nya susah pun nak buat nya.

By: AlongRoz@HomeKreation
BAHAN2:
300-400g Peparu - hiris nipis 
1 st Serbuk Kunyit
1 st Serbuk Cili
4 ulas Bwg Merah*
2 ulas Bwg Putih*
1" Halia*
1 btg Serai*
1 st Lada Hitam Biji*
2 st Biji Ketumbar*
1 st Jintan Manis Biji*
1 bj Jintan Putih Biji* (* blend) 
Air  - secukupnya 1-2 cwn
1/2 st Gula
Garam
 
CARA2:
1. Masukkan kesemua bahan ke dalam kuali & rebus sehingga airnya kering.
2. Sendukkan ke dalam minyak yg panas + 1 bj hirisan bwg besar dan goreng sehingga garing.

Black Pepper Beef Liver II

My younger brother & I cooked similar dish for my sister's wedding recently but to our dismay it was stolen from the table minutes after the bride & groom walked out from it. There were two plates of it and both were gone but other dishes prepared by the caterer were still there. Not only it was delicious but also beautifully decorated. Too bad I didn't carry my own camera to snap any photo. Since I had some beef liver from the qurban this year, I recook the same dish last night for hubby & children - they all love it! I made slight variation actually and simplified the method and ingredients.

Photo below downloaded from my SIL's fb - no sight of my Black Pepper Beef Liver - they were on far left & right. Anyway, congrats to my sister Rafidahtul and Rahimie - we all pray for her happiness always.

By: Roz@HomeKreation
INGREDIENTS:
1kg Beef Liver - sliced
1 tbsp Black Pepper*
1½ tbsp Fennel Seeds*
1 tbsp Cumin Seeds*
½ " Ginger* (* blender)
1" Ginger**
2 cloves Garlic**
1 Big Onion** (** sliced) 
Salt, Sugar

CARA2:
1. Marinate blended ingredients* for about 30min.
2. Boil marinated liver with some water, salt & sugar until tender & water almost dry.
Add in few tbsp oil & sliced ingredients**.
Cook until sliced ingredients are slightly soften.
3. Serve with rice.
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BAHASA MALAYSIA VERSION
 Hubby & anak2 kata sangat sedap! Al-kisah, Along dan brother masak lauk yg sama untuk hidangan pengantin semasa perkahwinan adik Along bulan Nov lepas. Untuk hidangan pengantin, hati tu Along hiris besar sedikit dan di hias dengan cantik. Malang nya sebaik shj selesai majlis santapan pengantin, dua pinggan lauk hati tu tetiba lesap di kebas. Lauk lain takda pula di kebas... (kek lapis Along pun lesap juga sebenar nya)... isyk2... teruk betul orang zaman sekarang ni tapi takpa lah halalkan je lah. Along terlupa bawa kamera, so takda gambo lauk tu, cameraman kata belum siap proses nak tunggu 3 bulan....

By: AlongRoz@HomeKreation
BAHAN2:
1kg Hati Lembu - hiris 
1 sb Lada Hitam*
1½ sb Jintan Manis*
1 sb Jintan Putih*
½ " Halia* (* blender)
1" Halia**
2 ulas Bwg Putih**
1 biji Bawang Besar** (** hiris) 
Garam, Gula

CARA2:
1. Perap bhn2 blend* dgn hati selama lebih-kurang 30 minit.
2. Rebus hati yg di perap dgn sedikit air, garam & gula sehingga lembut.
3. Apabila air nya kering, tuangkan beberapa sudu minyak & masukkan bahan2 hiris**.
Angkat apabila bahan2 hiris sudah layu.
4. Hidangkan dgn nasi.