::our BBQ session::

it was saturday the 2nd, February 2008…we both decide to throw a small BBQ for bang own n family(plus the ‘lil spiderman+adik an)…mom helped me at the market..
i managed to prepare the chickens, prawns, squids, coleslaw etc on my own 🙂 ~ kinda proud..

some simple recipes i prepared for the guests ( 20 pax)

AYAM PERCIK


1 whole chicken (approximately 3.5 kg) – cut into 16 pieces
1 stalk of medium size galangal ~this shall give you pungent aroma
1 stalk of medium size lemon grass
8 red chillies – seeded
2 tblspoon of tumeric powder
salt to taste
juice from 5 limau kasturi~trust me, this will makes a lot of difference…the aroma!!!

how i did it?
1. Blend the ingredients (except for the chicken)
2. Marinate together with the chicken for at least 2 hours (the longer the better it’ll taste)

INSTANT AYAM TANDOORI

1 whole chicken (approximately 3.5 kg) – cut into 16 pieces
3 tblspoons of yogurt
juice from 5 limau kasturi
1 packet of Maggi Tandoori Chicken powder >>>hehehhehe..how easy

how i did it?
1. Blend the ingredients (except for the chicken)
2. Marinate together with the chicken for at least 2 hours (the longer the better it’ll taste)


BBQ SQUIDS+PRAWNS

1 kg of squids
1 kg of prawns
salt to taste ~ remember not to put much as squids+prawns are salty on their own
fresh ground black pepper (coarsely ground)

how i did it?
1. Clean the squids(take out the ‘eye’ and the ink)+prawns (cut off the ‘mustache’)
2. Marinate with salt+pepper for at least 2 hours.

COLESLAW (a recipe given by my sister)

600 gm of cabbage-finely sliced
2 carrots (medium size)-finely sliced
15 tblspoons of mayonnaise
3 tblspoons of sugar

how i did it?
1. Whisk the mayonnaise and sugar for 5 minutes (to dilute the sugar)
2. Mix the mayonnaise+cabbage+carrot well.
3. Refrigerate and serve cool.

NOTE i dont like using the slicer because i find the cabbage+carrot are not fine enough, so i finely sliced using sharp knife… puas hati!

🙂 there goes for the nite…happy guests and happy me! 😉


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