Daging Black Pepper, testing resepi baru..aduhaiiii
Apa khabar semua? Kali ni Che Nom nak masak menu daging lagi, iaitu Daging Masak Black pepper. Resepi yang mudah dan confirm makan nasi habis licin sepinggan.Macam biasa dalam video ni Che Nom tunjuk details penyediaan bahan-bahan sampai lah cara potongan daging yang betul untuk elakkan daging liat.
Kemudian nak lebih sedap dan mudah lembut juga, kita perap daging dengan beberapa bahan sblm goreng.
Daging masak black pepper ni memang favourite Che Nom sekeluarga. Kalau ada daging bahagian sub-primal macam knuckle, atau primal cut macam batang pinang ke, ha mmg sesuai sangat lah untuk masakan ‘stir fry’ macam ni.
Diharap anda tonton video sampai habis, sbb Che Nom tujuk 2 jenis perapan dan hasilnya sekali. Set daging black pepper sangat padu kalau hidang dgn telur mata atau telur goreng maciik kantin dan nasi panas.
//Bahasa Melayu
-----------------------------
Bahan-bahan perap daging:
300g daging
1 sb sos tiram
1 sb kicap cair
1 sb serbuk lada hitam
2 sb kicap manis
Bahan-bahan daging black pepper:
1/4 cwn minyak masak
3 ulas bawang putih
1/2 inci halia
Sedikit air (utk berkuah)
1/2-1 sb serbuk lada hitam
1/2 biji bawang holland
1 biji lada bengala (campur warna)
1 pokok daun bawang
Bahan-bahan sos:
2 sb sos tiram
2 sb kicap manis
1 sb kicap cair
1 sb tepung jagung
Sedikit air
//English
-----------------------------
Meat marinade ingredients:
300g meat
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp black pepper powder
2 tbsp sweet soy sauce
Black pepper beef ingredients:
1/4 cup cooking oil
3 cloves garlic
1/2 inch ginger
A little water (for gravy)
1/2-1 tbsp black pepper powder
1/2 yellow onion
1 capsicum (mixed colors)
1 spring onion
Sauce ingredients:
2 tbsp oyster sauce
2 tbsp sweet soy sauce
1 tbsp light soy sauce
1 tbsp cornstarch
A little water
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