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Hospitaliti kelas kayangan!
Pertama kali menginap di EQ Kuala Lumpur cukup mengujakan saya! Dari ruang kamar Deluxe Room Twin Tower View yang super selesa sehinggalah Sate dan Roti Canai yang super sedap. Paling saya kagum adalah layanan warga kerja hotel ini yang totally beyond my expectation.
INFO: http://www.thisisreef.com/2020/10/review-pengalaman-menginap-di-hotel-eq.html
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#eqkualalumpur
#hotelhunting
RESEPI CHEESY SAUSAGE CORNDOG YANG MUDAH & SUPER LAZAT
BAHAN-BAHAN
Bahan-bahan yang digunakan adalah macam dalam gambar di bawah:
Pancake mix
Susu full cream
Chilli flakes / serbuk lada putih / hitam
Sosej Jumbo berperisa
Keju sebarang jenis (saya guna Mozzarella)
Telur
Breadcrumb (seeloknya yang putih)
CARA-CARA
1. SEDIAKAN DOH
Mula-mula gaulkan pancake mix dengan sedikit susu full cream dan gula kastor hingga menjadi doh. Kemudian asingkan kepada beberapa bahagian ikut berapa banyak corn dog yang kita nak buat.
Kalau tak gunakan susu dan gula, boleh juga bancuh dengan air biasa. Cuma rasanya sedikit plainlah.
2. CUCUK SOSEJ & CHEESE
Seterusnya saya potongkan sosej kepada 2 bahagian. Cucukkan pada lidi sate. Bahagian atasnya saya cucuk dengan keju mozarella yang digumpal.
Kalau nak letak keju cheddar sekeping keliling sosej pun boleh. Tapi saya buat macam ni sebab anak nak feel tarik-tarik cheese tu.
3. BALUTKAN DENGAN DOH
Lepas tu balutkan dengan doh yang kita dah uli menggunakan pancake mix tadi. Taburkan sedikit chilli flakes untuk bagi rasa sedap. Boleh juga gunakan herbs lain atau serbuk lada putih / hitam ikut suka.
4. SALUT BREADCRUMBS
Kemudian untuk tambah kerangupan di luar, kita salutkan dengan breadcrumbs sebelum digoreng.
Celupkan telur untuk jadikan pelekat.
Kemudian kita salutkan dengan breadcrumbs.
Siap untuk digoreng.
5. GORENG
Macam biasa, panaskan minyak dalam kuali. Kemudian bolehlah kita goreng macam biasa.
TIPS: Boleh rebuskan sosej terlebih dahulu kalau nak dapatkan tekstur corndog yang cantik. Masa menggoreng pun sekejap saja sekadar nak dapatkan kerangupan daripada doh di luarnya. Putar-putarkan corndog ketika menggoreng untuk dapatkan warna perang yang sekata.
Makan panas-panas, dengan keju yang cair di dalam memang sedap….!
CHEESE LELEH TU YANG POWER!
Mudah kan nak buat corndog ni. Sesekali tu boring juga makan sosej macam biasa aja. Kalau buat macam ni mesti anak-anak seronok makan ramai-ramai. Mak ayah dia pun dapat tumpang sekaki. Sedap tu…
Kalau nak lagi sedap boleh bubuh mayonis, cheezy sauce, atau sos cili biasa. Barulah bertambah naik lagi rasa dia macam dalam gambar di bawah ni. Ni saya tak sempat nak deko apa, anak-anak dah ‘serang’.
resepi sosej
Foto Kredit: resepkoki.id
Sesuai sangatlah buat corndog ni di rumah, terutamanya musim-musim cuti begini. Biasalah anak-anak kan memang cepat lapar.
Selamat mencuba!
Part 2/2 ( #Vegetarian #Plantbased #Fauxbeef #Satay #Sustainable #Meatfree #Beef #Meat #素 🌱 ) The reason I posted about my fav Satay Beef Noodles #沙爹牛肉麵 again, is because it became a 20th Century staple food in Hong Kong, brought back by the Chiu Chow/Teochew from near Indonesia #Sate & is now usually included in a Daily Set Meal #常餐 . Personally speaking, I find it difficult to live without this Recipe in my life, & my other super weakness is Wagyu Beef #和牛 😔.
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Great news is that I found out @Green_common & Kind Kitchen has currently introduced a Vegetarian substitute for Satay Beef, and I have to report back & say it tasted much like the real thing, even down to the sauce ~! BRAVO.
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On the other hand as a Satay Beef aficionados, I also think they can have some minor adjustments. 1stly is that for basically half of a sandwich at HKD $58, I think it is the norm that customers might expect to have a bit more Vegan Beef fillings inside.. 2ndly their other menu option is the same Plant-based Satay 'Beef' served with Udon, but traditionally, Satay Beef Noodles is either served with Rice Vermicelli 米粉, or Cantonese Egg Noodles 幼麵. Udon 饂飩 usually works better with a more viscous Curry soup base only ~ but it is definitely getting there and it's rather tasty! 😋
Salam Semua.
Rezeki dapat @Safiahsatay memang terbaik ahh, jarang dapat satay yg solid tanpa nk kena buang lemak & kulit. Daging batang pinang, satay dibakar tak renjis minyak, kuah pun ‘super’, bawang timun cukup. Deliver sampai rumah lagi ??????
#sazalisamad #satay #sate #sataydaging #satayayam #sataykambing #satayperut #diet #batangpinang #binabadan #binaraga #fit #sado
Satay is a very popular Southeast Asian street food. Originated from Indonesia (Malaysians: please don't kill me), satay is marinated meat skewers served with peanut sauce and a side of compressed rice or ketupat. You can find satay in Indonesia, Malaysia, Singapore and Thailand with some variation between the countries. Indonesian sate is often served dipped in very rich peanut sauce - usually the peanuts would have been finely grounded - so much so that you can‘t get the bite of any peanuts anymore. In Singapore on the other hand, serves satay with coarsely grounded peanut sauce so you can still enjoy the crunch of peanuts in every bite. Satay comes in various meat. Malay stalls in Singapore usually sell mutton, beef or chicken satay whereas Chinese stalls in Singapore usually sell pork, mutton or chicken satay. While we love mutton satay, some people found the meat a little too gamey. we love it though. What about you?
See the ingredient list of this recipe below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Makes 27 sticks of satay
2 stalks of lemongrass - use only the white part
10 pcs of shallots
2 cloves of garlic
10g of galangal
10g of young ginger
1 teaspoon of cumin
100ml of coconut milk
100ml of water
600g of mutton
3 tablespoons of brown sugar
1 teaspoon of turmeric powder
1 teaspoon of fennel powder
1 teaspoon of coriander powder
1.5 teaspoons of salt
2 tablespoons of light soy sauce
If you're interested to buy Magimix, here's the link to the model we're using: https://amzn.to/2IucgHS
This product is also available at Tangs, Robinsons, Isetan, Takashimaya etc in Singapore.
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If you like this recipe, you might like these too:
Lontong:
https://www.youtube.com/watch?v=WdivJFs_pqM
Nasi Impit
https://www.youtube.com/watch?v=LjzG1D2M6wE
Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI
Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Satay sauce or sometimes known as peanut sauce, (in Malay = bumbu kacang or sambal kacang) is a chilli-based peanut sauce.
There are a lot of ways you can enjoy this sauce. This sauce goes extremely well with meat such as chicken, mutton or beef and even vegetables. In Southeast Asia, particularly in Singapore, Malaysia, Indonesia and Brunei, we like to dip our grilled skewered meat in it, which is known as satay or sate, to add that extra flavour to the meat. Pour this sauce over vegetables as salad dressing such as in gado-gado, or as a dipping sauce for spring rolls. In the olden days, Teochew Chinese immigrants in Singapore also used this sauce to make Satay Bee Hoon (satay sauce over rice vermicelli).
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com
Chat with us!
info@spicenpans.com
Thanks for watching!
See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
Ingredients:
2 stalks of lemongrass (use only the white portion- chopped into small pieces)
4 slices of galangal
8 pieces of garlic
20 pieces of shallots
30 pieces of dried chilli (rehydrate these by soaking in water before use)
1 cup of tamarind juice (mix 1 tablespoon of tamarind paste with 1 cup of hot water)
6 tablespoons of brown sugar
1 tablespoon of salt
300g of roasted peanuts (grounded)
900ml of water
Cooking oil (used in blending the spices)
配料：
柠檬草2根（仅使用白色部分切碎成小块）
4片蓝彊
8块大蒜
20颗小葱头
30份干辣椒（使用前通过浸泡在水中再水化）
1杯罗望子汁（混合1汤匙罗望子酱1杯热水）
6汤匙红糖
1汤匙盐
300g烤花生（剁碎成小粒装）
900ml水
烹饪油（用于混合香料）
