Resepi Berasaskan Telur Untuk Dicuba Sepanjang Ramadhan
After 5th day of Ramadhan only I managed to publish this post (supposed to be published on the first day of Ramadhan, I sincerely apologized for the lateness 😅).
Celebrating Ramadhan this year is totally different from the previous years - no bazar Ramadhan and no Tarawih prayer in the mosques.
This is a perfect time for everyone to do self-reflection, meditate, learning and developing new skills in order to become a better person.
Today, I will share four of my delicious egg-based recipes for you to try for sahur (Islamic term to describe pre-dawn meal).
Click to watch the video for visual instructions👇👇
These recipes are special to me because I specifically design the recipes to resemble the culture of four different races - Malay, Indian, Chinese and also European.
Recipes will be written in English and Malay for easy reference.
Enjoy!
1. TELUR MASAK KICAP PEDAS | SPICY FRIED HARD-BOILED EGG IN SAUCE SAUCE
Bahan-bahan:
4 biji telur rebus (goreng dahulu)
3 ulas bawang putih (cincang)
1 cm halia (cincang)
4 sudu besar cili kering kisar/ pes cili kering
1 labu bawang besar (hiris)
1 sudu besar sos tomato
4 sudu besar kicap manis
Air secukupnya
Garam secukup rasa
Gula secukup rasa
Minyak untuk menumis
Cara-cara:
Panaskan minyak di dalam kuali.
Setelah panas, tumis bawang putih dan halia sehingga naik bau.
Kemudian masukkan cili kering kisar dan tumis hingga pecah minyak.
Masukkan bawang besar hiris, sos tomato dan sedikit air.
Masukkan telur rebus yang telah digoreng dan masak hingga kuah pekat.
Hiaskan telur dengan daun bawang, daun sup dan bawang goreng.
Sedia dihidang.
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Ingredients:
4 fried hard-boiled eggs
3 cloves of garlic (minced)
1 cm of ginger (minced)
4 tablespoons of dried chili paste
1 onion (sliced)
1 tablespoon of tomato ketchup
4 tablespoons of sweet soy sauce
Water as needed
Salt to taste
Sugar to taste
Oil for cooking
Methods:
Heat oil in a pan.
Stir fry garlic and ginger until fragrant then add in dried chili paste and cook until oil is separating.
Add sliced onion, tomato ketchup, water and sweet soy sauce.
Add in the fried hard-boiled eggs and cook until the gravy thickens.
Garnish with chopped chinese celery, chopped green onion and fried shallots.
Enjoy!
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2. PIZZA TELUR | EGG PIZZA
Bahan-bahan untuk Topping:
1/2 keping dada ayam (potong kecil)
2 ulas bawang putih (cincang)
1/2 biji bawang besar (cincang)
4 sudu besar cili kering kisar/pes cili kering
2 batang sosej - hiris
1/2 capsicum - didadu
4-5 cendawan butang/cendawan straw - potong kecil
1/4 - 1/3 cawan sos pasta
Garam secukup rasa
Gula secukup rasa
Minyak untuk menumis
4 biji telur Gred B
Sedikit garam
Serbuk lada hitam
Sedkit oregano/mix herbs
Keju Mozzarella parut
Cara-cara:
Sediakan topping pizza telur dahulu. Mula-mula panaskan minyak, dalam 2 hingga 4 sudu besar untuk menumis. Kemudian masukkan dada ayam dan goreng hingga warnanya bertukar menjadi putih.
Ketepikan dada ayam dan tumis bawang putih dan bawang besar hingga naik bau. Masukkan cili kering kisar/pes cili kering dan tumis hingga garing.
Masukkan sosej, capsicum dan cendawan butang/straw dan gaul rata. Kemudian masukkan sos pasta dan perasakan dengan garam dan gula.
Untuk membuat base pizza telur, pecahkan 4 biji telur ke dalam sebuah mangkuk, letak sedikit garam halus, serbuk lada hitam dan oregano/mix herbs kalau ada. Kacau ringan sahaja hingga sebati.
Panaskan pan dan lenser sedikit minyak. Tuang adunan telur, tutup pan dengan penutup dan biarkan hingga telur masak menggunakan api kecil supaya bahagian bawahnya tidak hangus.
Sudukan topping di atas base telur bila bahagian atas telur sudah kering dan tabur keju Mozzarella parut. Tutup semula pan dan masak dengan api kecil hingga keju cair.
Pindahkan serta-merta ke atas pinggan dan potong kepada beberapa bahagian. Sedia dihidang!
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Topping's Ingredients:
1/2 chicken breast (cut into bite size)
2 cloves of garlic (minced)
1/2 onion (diced)
4 tablespoons of dried chili paste
2 sausages - sliced
1/2 capsicum - diced
4 to 5 button/straw mushrooms - cut into small size
1/4 to 1/3 cup of pasta sauce
Salt to taste
Sugar to taste
Oil for cooking
4 Grade B eggs
Salt to taste
Black pepper powder
Oregano/Mix herbs
Shredded Mozzarella cheese
Methods:
First, we need to prepare the topping. Heat oil in a pan, once hot, add in chunked chicken and cook until the chicken color turns opaque.
Push to one side and saute garlic and onion until fragrant on the other side of the pan. Then add in dried chili paste and cook until the spices turned dark red.
Add sliced sausages, capsicum and button/straw mushroom and cook for another few minutes. Add pasta sauce and season with sugar and salt. Set aside.
To prepare the egg pizza base, crack in 4 eggs in a bowl and season with salt, black pepper powder and oregano/mix herbs. Whisk until just combined.
Grease oil in a pan and pour in egg mixture, cover and cook over low heat until egg is completely cooked (it's surface is dry).
Spread topping on top and sprinkle with shredded Mozzarella cheese. Cover and continue to cook the egg pizza over low heat until cheese has melted.
Transfer egg pizza on a serving plate immediately. Egg pizza is ready to be enjoyed!
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3. TELUR BUNGKUS AYAM TANDOORI | TANDOORI CHICKEN EGG WRAP
Bahan-bahan perapan ayam:
1 1/2 keping dada ayam - potong kecil
1 sudu teh jintan manis - rendam sekejap dan tumbuk
1/2 sudu besar ketumbar biji - rendam sekejap dan tumbuk
4 ulas bawang putih - tumbuk
4 biji bawang merah - tumbuk
1 cm halia - tumbuk
1 sudu besar jus lemon
1 sudu besar rempah kari daging
1 sudu teh garam masala
1/2 sudu teh serbuk cili
1/2 sudu teh serbuk kunyit
1/2 sudu teh gula pasir
Garam secukup rasa
1/3 cawan buttermilk / Yogurt
4 biji telur Gred B
Sedikit garam halus
Sedikit serbuk lada hitam
1 tangkai daun kari
1/2 biji capsicum - didadu
1/3 batang lobak merah - didadu
Minyak secukupnya untuk memasak ayam Tandoori
Cara-cara:
Untuk menyediakan buttermilk, tuang 1 sudu kecil cuka makan atau jus lemon di dalam mangkuk dan tuang 1/3 cawan susu segar/susu cair. Biarkan seketika.
Perap ayam dengan kesemua bahan perap dan perap sebentar sementara menyediakan telur dadar. Kalau nak lebih sedap, perap selama 1 jam di dalam peti sejuk.
Kocok perlahan telur bersama garam halus dan serbuk lada hitam. Panaskan kuali non-stick dan lenser sedikit minyak. Apabila telah panas, tuang separuh bancuhan telur dan dadarkan supaya telur nipis. Masak dengan api kecil hingga bahagian atas telur kering. Tak perlu balikkan. Angkat dan ketepikan. Ulang langkah sama untuk baki telur.
Untuk memasak ayam Tandoori, panaskan minyak, dalam 3 sudu besar di dalam kuali. Tumis sebentar daun kari, kemudian masukkan ayam perap. Masak hingga ayam bertukar warna putih dan kuah agak kering. Kemudian, masukkan lobak merah dan capsicum. Gaul rata dan masak lagi beberapa minit. Tambah garam atau gula jika perlu. Padamkan api.
Untuk membuat telur bungkus, letak beberapa sudu ayam Tandoori di tengah-tengah telur dadar kemudian lipat menjadi bentuk segi empat sama. Sedia dihidang!
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Chicken Marinade:
1 1/2 chicken breasts - cut into bite size
1 teaspoon of fennel seeds - soaked 5 minutes and ground
1/2 tablespoon of coriander seeds - soaked 5 minutes and ground
4 cloves of garlic - ground
4 shallots - ground
1 cm of ginger - ground
1 tablespoon of lemon juice
1 tablespoon of meat curry powder
1 teaspoon of garam masala
1/2 teaspoon of chili powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of granulated sugar
Salt to taste
1/3 cup of buttermilk/Yogurt
4 Grade B eggs
A pinch of salt
Black pepper powder as needed
1 stalk of curry leaves
1/2 capsicum - diced
1/3 carrot - diced
Oil for cooking
Methods:
To prepare buttermilk (if using), drop a teaspoon of white vinegar /lemon juice in a bowl and pour in fresh/evaporated milk. Let the mixture sit for a few minutes.
Marinade chicken chunks with the marinade ingredients and set aside. For best result, pop the marinated chicken in the fridge for 1 hour.
To prepare egg omelette, lightly beat the eggs with a pinch of salt and black pepper powder. Grease a non-stick pan with oil. Once hot, pour half of egg mixture and swirl the pan to make a thin omelette. Let it cook until its dry on the surface over low heat. Transfer cooked omelette on a board or plate and repeat for the second omelette.
To cook the Tandoori chicken, heat about 3 tablespoons of oil in a pan and fry curry leaves for a few seconds until fragrant, then add in the chicken marinade and cook untuk chicken turn opaque and the gravy is thickened. Lastly, add diced carrot and capsicum, stir and cook for another few minutes until veges are tender crisp.
To assemble Tandoori chicken egg wrap, place a few tablespoons of Tandoori chicken at the center of each omelette, fold to form square shaped wrap. Ready to be served.
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4. TELUR KUKUS ALA CINA | CHINESE-STYLE STEAMED EGG
Bahan Kastad Telur:
4 biji telur gred B
Garam secukupnya
Serbuk lada putih secukupnya
Serbuk bawang putih secukupnya
1/2 sudu besar tepung jagung
1 cawan / 250 ml air
6 ulas bawang putih - cincang
1/4 cawan daging kisar/ udang kering kisar / udang basah cincang
Minyak secukupnya untuk menggoreng
Sedikit garam
Sedikit serbuk lada sulah
Cara-cara:
Panaskan pengukus dan sediakan satu mangkuk atau 3 cawan ramekin dan lenser dengan minyak.
Mula-mula sediakan kastad telur. Kacau telur bersama garam, serbuk lada putih, serbuk bawang putih dan tepung jagung hingga sebati. Tak perlu pukul hingga kembang. Masukkan air dan kacau rata. Tapis adunan dan tuang adunan ke dalam mangkuk atau ramekin yang telah disediakan.
Kukus menggunakan api sederhana hingga telur masak, kira-kira 20 minit.
Sementara mengukus telur, boleh sedikan toppingnya. Panaskan minyak di dalam kuali. Kemudian, goreng bawang putih cincang hingga agak garing dan masukkan daging cincang/udang kering kisar/udang basah cincang. Perasakan dengan sedikit garam dan serbuk lada putih. Masak hingga daging masak.
Tuang bawang putih bersama daging cincang goreng beserta minyak gorengan di atas telur kukus. Kemudian, boleh tabur dengan daun sup dan daun bawang dan titikkan beberapa titis kicap cair. Sedia dihidang bersama nasi panas.
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Ingredients for Egg Custard:
4 grade B eggs
Salt to taste
White pepper powder
Garlic powder
1/2 tablespoon of corn flour
1 cup/ 250 ml of water
6 cloves of garlic - minced
1/4 cup of minced beef/minced fresh shrimp/ ground dried shrimp
A pinch of salt
White pepper powder
Oil for cooking
Methods:
Prepare the steamer and oiled a shallow bowl or three ramekin cups.
To prepare egg custard, whisk eggs with salt, white pepper powder, garlic powder and corn flour until ingredients are incorporated. No need to whisk until fluffy. Pour in water and whisk to combine. Strain the egg mixture for smooth-textured steamed egg. Pour in the mixture into the prepared bowl or ramekin.
Steam for 20 minutes, or until steamed egg is set over medium heat.
Meanwhile, you can prepare the topping. Heat oil in a pan and fry chopped garlic until golden, then add in minced beef/minced fresh shrimp or ground dried shrimp. Season with salt and white pepper powder and cook until the meat is set.
Top steamed egg with garlic topping together with the oil and garnish with chopped green onion, chopped Chinese celery and add a few drops of thin soy sauce. Enjoy!
SALAM RAMADHAN...
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