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Friday, September 19, 2008

Yong Tau Fu & Uzbek Lamb Plov Pilaf

Bulan puasa ni memang seronok bercerita pasal makanan. Sebab bulan puasa ni la biasanya makanan yg jarang2 dimasak, tiba2 teringin nak mencuba. Kalau di Malaysia boleh lah pergi jengah & sambar je mana2 makanan atau kueh yg teringin nak makan kat pasar ramadhan. Kami kat sini tak bolehlah nak nak buat macam tu. Jadi mau tak mau, kalau tekak terasa nak makan kueh tertentu atau dah mengidam sangat terpaksa la usahakan masak sendiri.

Jadi hari ni dengan kesungguhan akhirnya berjaya jugak buat Yong Tau Fu. Rasanya sejak pindah ke Dallas akhir tahun 2005 sampai la ni tak pernah makan Yong Tau Fu ni. Akhirnya hari ni merasa semula. Kalau semasa tinggal di Ampang dulu, setiap weekend ada pasar malam di Taman Melur, memang tak ketinggalan untuk beli Yong Tau Fu ni. Memang sedap Yong Tau Fu kat gerai pasar malam tu dan yang buat sedap tu, kuah dia la...



Yong Tau Fu yang kami buat hari ni pun sedap jugak, haha..kira menjadi lah!! Tapi sayang bahan2nya tak banyak. Cuma ada few different fish balls, kangkung, kacang bendi, tau fu. Kat sini fish ball halal senang nak dapat. Thailand mari.. tapi ada cop halal, persatuan halal sana la.. ala2 Jakim gitu.

Budak2 ni semuanya cukup suka makan fish ball ni. Tapi depa tak makan dengan kuahnya la. Apa2 pun berjaya jugak buat Yong Tau Fu sendiri. Kiranya kalau balik Msia nanti buleh la nak bukak gerai Yong Tau Fu...

Satu lagi menu pelik hari ni, Uzbek Lamb Plov Pilaf. Menu ni dapat dari kawan sekolah lama kat yahoogroup. Bila tengok gambar yg kawan bagi memang menyelerakan sunggoh! Tak boleh jadi, kena buat jugak. So ari ni bersilat la Ulin kat dapur memasuk makanan orang Uzbekistan ni.

Agak cerewet sikit buat nasik ni. Step nak kena ikut tu banyak betul. Tapi akhirnya berjaya jugak dimasak. Rasanya pun sodappp! Ada iras2 nasi beryani atau bukhari sket tapiii lainnn... tambah lagi dengan lamb ni. Sedapp sunggoh!!! Kalau tak caya cuba la buat tengok... mesti menjilat ibu jari..


Ni aku kasi sekali resipi Uzbek Lamb Plov Pilaf ni, kalau sesapa terasa nak cuba buat dan makan. Selamat berjaya!


Uzbek Lamb Plov Pilaf

Ingredients


4 cups long grain rice, I use Basmati, which is sold in burlap sacks at health food stores or farmer markets
4 large carrots
4 large onions
2 lbs lamb meat - preferably leg or shoulder with some fat on it
1/4 cup melted lamb fat or vegetable oil
8 cups boiling water
3 heaping tbsp coarse salt
2 tsp black pepper
3 tbsp ground coriander
3 tbsp ground cumin
1/2 tbsp paprika
1/2 tsp turmeric or a pinch of saffron for color
1/2 tbsp tarragon
1/4 cup dried barberries (optional)
1 large head of garlic, un-peeled

Directions

1. Rinse rice in cold water at least 7 times, pouring out all the water completely after each rinse; set aside
2. Boil water in a saucepan and add 2 tbsp salt to it; set aside
3. Cut up the lamb into 1 to 1-1/2 inch cubes.
4. Half and slice the onions 1/4 inch slices
5. Half lengthwise and slice or julienne the carrots
6. If you have fatty lamb pieces use those for melting out the fat, if not, use vegetable oil instead.
7. In a heavy bottom large pot or dutch oven heat the oil, or brown the fatty lamb pieces to get the fat out over high heat, until fat is smoky (but not burning)
8. Toss in all of the lamb and continue browning on all sides until pleasantly brown and stops sticking to the bottom.
9 You can either remove the meat now, or continue with the meat on the bottom.
10. Reduce heat to medium
11. Toss in onions and cook in fat until translucent, about 5-7 minutes, frequently stirring them
12. Toss in carrots, continue stirring
13. Add some of the remaining salt and half of the black pepper and paprika at this point
14. If you removed the meat earlier, now add it back and sprinkle some of the coriander and cumin over.
15. Stir for another 2-3 minutes
16. Fold out all the rice over the meat, onions and carrots, spread it evenly, don't stir
17. Make a hole in the rice with a handle of a wooden spoon, and pour the water through that hole slowly, taking care not to disturb the bottom ingredients.
18. Water should cover the rice by not more than 1/2 inch. Better under-water it than over-water.
19. Reserve the remaining water, if you have any.
20. Leave the heat at medium
21. Cover the pot tightly and let rice steam through for about 15 minutes without opening the pot 22. After 15 minutes toss in the remaining spices and salt. Cover again and keep steaming
23. Cut the top off the garlic head, slightly exposing the garlic cloves. You'll need to use some effort to do it.
24. Stick the garlic head (exposed side down) into the middle of the steaming plov, about 3/4 way and cover again.
25. Steam for another 10 minutes or so.
26. Check plov once in a while for doneness - the top grains should be slightly firm, and the bottom ones - well done, but not mushy.
27. All water should evaporate, but not burn.
28. If you feel your plov is not done yet, but water is gone, make holes in the plov with the handle of the wooden spoon - all the way through to the bottom, and pour remaining salty water into those holes. Don't abuse this technique, because it's very easy to overcook the plov this way. Use very little water at a time.
29. Remove from heat and stir with wooden spoon, bringing the bottom ingredients up to the surface.
30. Rice should be slightly sticky, but all grains should easily separate and not be easily mashed with a spoon. Meat should be tender and juicy, and vegetables should be all very tender.
31. Enjoy plov with pomegranate salad, if you are up for it

Thanks to http://www.grouprecipes.com/34920/uzbek-lamb-plov-pilaf.html

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