Sos Lada Hitam & Cendawan

atas permintaan @cu SaYaNg, ni haa resepinya
Sos ni  versi segera so, resepinya campak-campak aja, next time saya sukat betul2 eh..:)
yg from scratch pun ada gak..nanti  saya tempekkan kat sini..

Sos Lada Hitam Cendawan [ala segera]


2 bawang besar - diced
2 ulas bawang putih- chopped
1 tin cendawan butang [atau apa saja cendawan pilihan] - sliced/chopped
1 botol sos lada hitam
1/2 - 1 tin susu cair
sedikit sos tiram
sedikit sos tomato
sedikit sahaja cuka
garam & gula secukup rasa
air secukupnya
sedikit lada hitam - ditumbuk kasar
chicken/beef granules/powder/cube
tepung jagung secukupnya - dibancuh dgn sedikit air
bay leaf- jika ada
sedikit mentega untuk menumis


panaskan mentega dan tumiskan bawang besar + bawang putih hingga layu  [tak perlu garing]
masukkan cendawan cincang dan tumiskan lagi
masukkan semua bahan..renih hingga sedikit pekat dan perisakan secukup rasa

sos ni nak buat sos cecahan boleh, nak buat gravy pun boleh . Adjust konsistensinya sahaja
lebih lama direnih, rasanya lebih sedap

*off topic

regarding resepi ketam ala ala kat cheng ho tu..cud be this one
kene sama2 try lah yerr..

CRABS WITH SALTED EGG YOLK by Amy Beh

Ingredients

1kg crabs

1 cup tapioca flour

Oil for deep-frying

3 salted egg yolks

5 bird’s eye chillies, chopped

2 stalks curry leaves

3 tbsp butter

½ tsp salt or to taste

½ tsp pepper

1½-2 tsp sugar

3 tbsp evaporated milk Method
Clean the crabs. Remove the pincers and trim the legs. Cut into 4 pieces.

Steam salted egg yolks for 3-4 minutes. Remove and use a fork to break up the egg yolks.

Toss crab pieces in tapioca flour. Deep-fry in hot oil till golden in colour. Remove and leave aside.

Melt butter in a wok, sauté curry leaves and bird’s eye chillies until aromatic. Add salted egg yolks, keep stirring until egg yolks are incorporated into the butter sauce.

Add pepper, salt, sugar and evaporated milk then stir in pre-fried crabs. Stir-fry briskly to mix. Dish out and serve immediately.