Monday, March 16, 2015

Shakshuka @ shakshouka (arabic egg dish)

Arini nak share masakan telur dari timur tengah. Resepi ni asalnya tengok kat video yg di post kat fb....dlm video tu nampak sedap jer masakan ni dan bahannya pun simple.....sume ada kat dapur...



Bila dah tengok video tu saya try google lagi...tengok dari dua tiga sumber....asasnya sama....telur...tomato...bawang besar n putih...bezanya penggunaan rempah2 jer. 

Saya pilih untuk guna resepi dari toris kitchen sebab nampak lebih berperisa. Dah habis ngap baru saya perasan saya lupa nak tabur daun ketumbar atau parsley dan lada hitam....dah selamat pun....takpe la...lain kali la pulak yer...

Shakshuka
http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/

Ingredients

1 tbsp olive oil (1 sb m8nyak zaiton)
1/2 medium brown or white onion, peeled and diced (1/2 biji bawang besar cincang)
1 clove garlic, minced (1 ulas bawang putih cincang)
1 medium green or red bell pepper, chopped (1 biji cili benggala)
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes (4 cawan tomato cincang)
2 tbsp tomato paste (2 sb pes tomato)
1 tsp chili powder (mild)(1 sk serbuk cili)
1 tsp cumin (1 sk jintan putih)
1 tsp paprika (1 sk paprika)
Pinch of cayenne pepper (or more to taste-- spicy!) (Secubit cayenne pepper)
Pinch of sugar (optional, to taste) (gula secukup rasa)
Salt and pepper to taste (garam dan lafa hitam secukup rasa)
5-6 eggs (5 - 6 biji telur)
1/2 tbsp fresh chopped parsley (optional, for garnish)(1/2 sb parsley cincang jika suka)

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.Add the bell pepper, sauté for 5-7 minutes over medium until softened.


 (Panaskan minyak zaiton dalam pan dan tumis bawang2 hingga hingga naik bau. Masukkan cili dan tumis lagi selama 5 -7 minit hingga cili lembut)

Add tomatoes and tomato paste to pan, stir till blended. (Masukkan tomato2 dan kacau sebati)

Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!). 
(Tambah rempah2 dan gula dan renih hingga cecair berkurangan serta perisakan dengan garam dan lada hitam secukup rasa)



Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.Cover the pan. 

Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.Some people prefer their shakshuka eggs more runny. 

(Pecahkan telur di atas sos dan tutup pan sebentar atau bergantung kepada selera samada inginkan telur yg masak srpenuhnya atau sedikit cair.)



If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste.Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. 

(Selain itu jika mau shakshuka agak kering, pecahkan telur apabila sos telah pekat dan jika mahu yg berkuah pecahkan telur semasa sos masih berkuah. Tabur parsley cincang jika suka. Sesuai dimakan untuk sarapan, makan tengahari atau mlm)



For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.


Resepi dari video cookingwithalia.com ni lebih simple....kalau takde stok rempah2 kat atas tu boleh cuba resepi yg ini...

Shakshouka (arabic egg dish)

bahannya

5 biji Telur
1 biji bawang besar dicincang
1 biji tomato saiz besar dicincang
1/2 sk bawang putih ditumbuk lumat
Sedikit lada hitam
garam secukup rasa
1 sb mentega untuk menumis

Utk tabur

Daun ketumbar
Lada hitam

Cairkan mentega di atas non-stik pan Tumis bawang putih dan bawang besar hingga naik bau. Masukkan tomato. Tumis hingga layu. Masukkan garam dan lada hitam. Kacau sebati. Pecahkan telur sebiji2....jarakkan antara satu sama lain. Gunakan sudip dengan berhati2 cuba alirkan putih telur ke dasar pan. Pastikan kuning telur tidak pecah. Tutup pan dan masak selama 1 minit. Tutup api dan taburkan daun ketumbar dan lada hitam. Hidang dengan roti pita, focaccia atau roti pilihan.



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