Kedai Makan Rahmat Pasir Gudang

This restaurant is in Kg. Pasir Putih, Pasir Gudang Johor. 

Special Menu : Fresh Fried Siakap and Prawn

Booking first before come because so many people here, ecspecially when lunch hour..
Tel : 07-2711770

Murtabak Singapore JD

Try their Murtabak Singapore.. Really big & thick.. with full of meat and others..

Tg. Agas, Muar Johor

Tel : 017-6164484 En. Hamidi

Warong Top 10

Kg. Pasir Putih, Pasir Gudang, Johor.

Menu : Ayam Penyet Special (Power)

Very hot & spicy..

Nasi Ayam Penyet

Bahan-bahan :

Ayam
1 ekor ayam – potong 8 bahagian, rebus selama 10 minit dan toskan (simpan air rebusan ayam untuk buat sup)-kite guna air nie jgk utk masak nasik
 ½ sudu besar Jintan Manis – goreng tanpa minyak hingga naik bau
½ sudu besar Jintan Putih – goreng tanpa minyak hingga naik bau
3 sudu besar Biji Ketumbar – goreng tanpa minyak hingga naik bau
1 sudu besar Serbuk Kari Ayam
1 sudu besar Serbuk Kunyit
½ sudu besar Serbuk Lada Putih
3 ulas Bawang Putih
1cm Halia
Sedikit Air
1 sudu kecil Garam
Minyak masak untuk menggoreng.
Untuk Sambal
Sedikit minyak masak
10 batang Cili merah (lebihkan jika mahu lebih pedas)
10 biji Cili padi
10 biji Bawang kecil/merah, hiris
3 biji Bawang putih, hiris
5 biji Tomato, potong 4
5 cm Belacan
2 sudu Ikan Bilis-kite lebihkan cikit
3 sudu gula merah/secukup rasa
Untuk Nasi
3 cawan beras dibasuh dan ditoskan
3 ulas bawang putih
satu btg kayu manis
4 biji buah pelaga
2 kuntum bunga lawang
sedikit butter
garam
kiub pati ayam/daging
6 cawan air rebusan ayam (yg disimpan td)

Cara-cara :

Ayam Penyet
1. Masukkan kesemua bahan (kecuali minyak masak) dalam pengisar, kisar hingga halus.
2. Lumur bahan yang telah dikisar pada ayam dan perap semalaman.
3. Simpan bahan kisar yang berlebihan untuk goreng tempe dan tahu.
4. Setelah perap semalaman, golek-golekkann pada tepung beras.
5. Panaskan minyak dan goreng hingga garing.

Sambal
1. Panaskan minyak. Goreng ikan bilis hingga garing/rangup. Angkat dan ketepikan.
2. Goreng belacan seketika Angkat dan ketepikan.
3. Masukkan bawang merah, bawang putih dan cili. Setelah layu, masukkan tomato. Gaul rata dan tutup api. Angkat dan ketepikan.
4. Sejukkan semua bahan yang telah digoreng pada suhu bilik.
5. Masukkan kesemuanya ke dalam pengisar atau lesung batu. Kisar atau tumbuk sehingga separa halus.
6. Masukkan semua bahan tumbuk ke dalam periuk dan panaskan.
7. Masukkan gula merah dan gaul rata.
8. Rasa sambal yang terhasil, tambah garam atau gula merah jika perlu mengikut citarasa.

Sup

1. Masukkan garam secukup rasa pada air rebusan ayam, tambah kayu manis, bunga lawang, pelaga dan ketumbar.
2. Panaskan sebelum dihidangkan. Tabur hirisan daun sup dan daun bawang pada sup semasa disajikan.

Nasi
1. Panaskan butter. Tumis bawang putih, kayu manis, bunga lawang dan buah pelaga sehingga wangi.
2. Masukkan beras yg dah ditoskan. Kacau lebih kurang 3-5 minit.
3. Masukkan air rebusan ayam, garam dan kiub ayam/daging. Tunggu sehingga menggelegak sedikit.
4. Pindah ke periuk nasi letrik dan masak macam biasa.

Chapatti

Ingredients :
2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement

Method :

1.Knead soft dough with above ingredients.
2.Leave it for atleast 30 minutes.
3.Break off to a table tennis - ball sized (even smaller) bit of dough.
4.Roll with help of dry flour to a thin round.
5.Roll as thin as possible.
6.Heat tawa and place phulka on it.
7.When dry on one side, turn it.
8.When brown spots appear on second side, turn again.
9.Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
10.Make as crisp as desired.
11.Serve hot with curry.

Beef Steak

Instructions

Cut 2 pounds of sirloin, 1/2 inch thick.
Mix one cup bread crumbs, 1 tablespoon vegetable shortening, 1 tablespoon chopped parsley, 1/2 tablespoon chopped onion, 1/2 teaspoon each of salt, pepper, and red pepper, 1/2 teaspoon kitchen bouquet, and moisten with stock.
Spread this over steak and roll it up, fastening with skewers or tying, and put on rack in roasting pan.
Add 1/2 cup stock, and bake 1/2 hour, basting often.
Place on hot platter, and pour around it sauce made from 2 tablespoons vegetable shortening and 3 tablespoons flour blended together, with salt and pepper to taste, and 1 1/2 cups beef stock cooked until boiling, then strained and added to 1 tablespoon Worcestershire sauce.

Hainan Chicken Rice

Ingredients:

Chicken:
1 whole chicken, about 3 pounds
1 teaspoon salt
2 cloves garlic, peeled
4 slices fresh ginger, peeled
4 scallions, trimmed
about 12 cups water
2 tablespoons sesame oil
sliced tomatoes (garnish)
sliced cucumbers (garnish)
cilantro sprigs (garnish)
Chicken Rice:
2 cups long-grain rice
2 tablespoons peanut oil
5 shallots, peeled and minced
5 cloves garlic, minced
3-1/2 cups reserved stock from cooking Hainanese chicken
1/2 teaspoon salt

Method :

Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot. Place garlic, ginger, and scallions inside the chicken cavity.

Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).

Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.

To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs.

To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry.

Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.

Transfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.

Mee Goreng Basah

BAHAN-BAHANNYA :

600 gm Mee kuning
1 cawan daun kuchai yang telah dihiris halus
segenggam Taugeh
2 pokok sawi
1 cawan udang (kalau budget lebih, letak lagi yea)
3 ulas bawang putih, cincang halus
2 camca besar cili kisar
1/2 camca teh cuka makan
2 biji telur, dikocok sedikit
2 camca besar sos tiram*
1 camca besar sos tomato*
1 1/2 camca besar sos cili*
1 camca besar kicap pekat*(*bahan sos)
Kicap cair secukupnya
Air rebusan kulit udang secukupnya
Hirisan daun sup#
Bawang goreng#
Hirisan cili merah#
Hirisan tomato#
Belahan limau kasturi#(#bahan sampingan)

CARA MEMBUATNYA :
Cuci mee, kemudian siram dengan air panas. Tos dan sejatkan. Cuci bersih sawi, asingkan daun dan batangnya, kerat2 daun sawi, ketuk sedikit batang sawi dan kerat. Kupas udang, cuci kulitnya dan rebus untuk stoknya. Cuci taugeh dan toskan. Ketepikan.
Panaskan minyak dalam kuali. Tumis bawang putih hingga harum, masukkan cili kisar dan tumis hingga pecah minyak. Masukkan sos(*) dan kacau rata dan letak batang sawi dan udang. Masukkan cuka, sedikit kicap cair dan stok udang (anggaran 1/2 cawan).
Bila mendidih, masukkan mee, kecil kan api dan gaul mee hingga rata. Tolak mee ketepi kuali dan masukkan telur, kacau hingga telur kental dan gaul dengan mee tadi. Masukkan daun sawi, daun kuchai dan taugeh, kacau rata. Rasa dan jika kurang masin, tambah lagi kicap cair. Kacau dan boleh matikan api.
Hias dengan bahan2 sampingan sebelum dihidangkan panas. Kalau suka boleh tambah bebola ikan, tauhu dan sotong.

Spaghetti Carbonara

This version combines cream, eggs, cheese and bacon.

The traditional Italian version omits the cream, but most people in the states are accustomed to having a bit of cream in their carbonara, so we're happy to oblige.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and freshly ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
Preparation:

Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.

Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.

Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.

While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.

Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
Serves 4

Vegitable Pizza

Ingredients :

2 Japanese eggplants, cut into 1/4 inch thick slices
2 yellow onions, cut in wedges
2 red bell peppers, diced
3 cups mushrooms, thickly sliced
4 tsp dried basil
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp salt
1 cup roasted red peppers, chopped
1 cup chopped tomatoes, fresh or canned
4 cloves garlic, crushed
6 whole wheat pitas

Method :

Preheat the oven to 450F. Prepare the eggplants, onions, bell peppers, and mushrooms as directed. Place in a single layer in one or two large baking dishes. Toss with 3 teaspoons of the basil and the cinnamon, coriander, and salt. Bake in the preheated oven until the eggplant is fork tender, about 30 minutes. Reduce the oven temperature to 350F.

To make the sauce, combine the roasted red peppers with the tomatoes, garlic and remaining teaspoon of basil. To assemble the pizzas, spread a layer of the sauce on a whole wheat pita. Top with a generous layer of the roasted vegetables. Place on a baking sheet. Repeat with the remaining pitas. Bake for 15 minutes.

Snow Pea and Soba Noodle Salad

Ingredients :

Serves 4

Peanut Sauce
3/4 cup light coconut milk
1/3 cup natural-style crunchy salted peanut butter
4 tsp. light brown sugar
1 Tbs. low-sodium soy sauce
1/2 tsp. Thai red curry paste
    Snow Pea Salad
1 3.1-oz. bundle soba noodles
3 oz. snow peas (about 1 cup)
1 Tbs. chopped cilantro
1 tsp. minced green onion
2 cups pea sprouts or bean sprouts
1/2 red bell pepper, sliced (1/2 cup)
16 limestone or butter lettuce leaves

DIRECTIONS

To make Peanut Sauce: Whisk together all ingredients in bowl.
To make Snow Pea Salad: Cook noodles according to package directions, adding snow peas 2 minutes before end of cooking time. Rinse under cold water, and drain. Toss with ½ cup Peanut Sauce, cilantro and green onion. Fold in sprouts and red pepper. Season with salt.
Divide lettuce leaves among plates, and mound noodle mixture on top. Drizzle each serving with 1 Tbs. remaining Peanut Sauce, and serve.

Grilled Chicken Salad

Ingredients

• 1/4 cup Pineapple Juice
• 1 tablespoon soy sauce
• 1 teaspoon packed brown sugar
• 1 clove garlic, finely chopped
• 2 (8 ounce) boneless, skinless chicken breasts
• 1 cup red bell pepper, thinly sliced
• 1/4 cup Red Onion, thinly sliced

Directions

1. Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
2. Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
3. Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
4. Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
5. Arrange salad on plates; top with bell pepper, onion, and chicken.

Honey Grilled Chiken

Ingredients

• 1/3 cup mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon steak sauce
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes.

Spaghetti Bolognese

Ingredients:
200 g of sliced chicken keel (marinated with salt, pepper and 1 table spoon of oyster sauce for 2 hours)
300 g (1 can) of Prego Spaghetti Sauce from Campbell's (Tomato, Basil, Garlic)
1 medium size Tomato (cubes/slices)
1 medium size Carrot (small cubes)
1/2 medium Capsicum (sliced)
1 bunch of Romaine Lettuce (Yau Mak)
1 large chopped onion
Half a bulb of chopped garlic
1 slice of cheddar cheese
2-3 table spoons of olive oil

Getting startedTo prepare the Bolognese sauce:

1. Heat up the olive oil in a cooking pot. Add in the chopped garlic and onion. Stir and allow the aroma to float up.
2. Then, add in the marinated chicken. Stir and cook until three quarter cooked.
3. Pour in the Prego spaghetti sauce.
4. Simmer the sauce with chicken for 15-20 minutes.
5. Add in the sliced tomato and capsicum.
6. Continue simmering for 10 minutes.
7. Add in a slice of cheddar cheese, stir it well until it melts.

To prepare the spaghetti:

1. Boil a pot of water.
2. Throw in the spaghetti once the water is boiled.
3. Add in some salts and olive oil. Cook to perfection.
4. Dry the spaghetti and ready to serve toppled with Bolognese sauce.

Chicken Malay Rendang

 

Ingredients

Marinate
• 1.2 - 1.6kg old chicken (ayam telor), one cut into 12 pieces
• 120g shallot, peeled and blended
• 50g garlic, peeled and blended
• 60g dried chilli. soaked, boiled, blended
• 20g bird?s eye chilli, blended
• 20g old ginger, peeled and blended
• 30g galangal, peeled and blended
• 20g lemongrass, cut 3in, blended
• 5g fresh turmeric, peeled and blended
• 2 pcs turmeric leaf, sliced thinly
• 120g grated coconut (kerisik), fried
• 1 litre freshly squeezed coconut milk
• rock salt (garam kasar) to taste

Method

Marinate chicken with salt, shallot, garlic and all ground ingredients for 20 minutes. Boil coconut milk in a wok, add in marinated chicken and turmeric leaf. Then let it simmer for 45 minutes. Season with rock salt. Lastly, add in the kerisik and cook until the gravy thickens. Note (measurement spoon): 1 tsp (full) - 5g 1 tbsp (full) - 10g 1 tbsp - 15ml