STEW TULANG RUSUK

STEW TULANG RUSUK YANG SEDAP

Stew serupa dengan sup, jadi kadang-kala tidak begitu jelas perbezaannya. Stew lebih pekat dari sup. Stew perlu dimasak lebih lama dengan suhu perlahan. Sebab itu Kak Z mengunakan slow cooker kalau memasak stew. Sekurang-kurangnya 8 jam untuk mendapat daging daging yang lembut. Sup selalunya kita hidangkan dalam mangkuk, stew pulak cukup pekat untuk dihidangkan di dalam pinggan dengan kuah sebagai sos untuk ramuan-ramuan yang pejal.

Kak Z masak mengunakan slow cooker. Ada bermacam jenis slow cooker dalam pasaran. Bentuknya seperti dia atas. kak Z beli di Tesco. Masa tu offer RM69.90. Kalau kita masak sup, daging yang kita masak garenti lembut. Kalau mengunakan slow cooker masa memasak lama. Kak Z mula masak dalam pukul 8.00pagi - 3 petang baru betul-betul masak. Kalau kita letak celery atau kentang sebagai ramuan kita memang tidak hancur. Kerana periuk yang di gunakan untuk slow cooker adalah periuk dari tembikar. 

Daging yang di masak lama akan menjadi lembut dan berjus. Kak Z suka mengunakan tulang rusuk sebab tulang rusuk mempunyai daging, bergeletin dan lemak yang berair. Tapi cara memasaknya lama supaya semua bahan seperti Lada hitam, daun bay, serbuk basil dan rosemary akan mesra dengan daging yang kita renah bersama kacang, kentang, tomato dan celery.  Lebih lama kita reneh akan menjadikan stew kita pekat. Bila kita makan akan rasa pedas lada hitam dan masam tomato.

Stew katanya berasal dari Scythia. Tahun antara 8 -  4 sebelum masihi. Kawasan ini adalah kawasan Greek purba dan mula berkembang ke kawasan persekitaranya. Terutama peradaban Parsi dan Arab. Seperti spagetthi, masayarak di kawasan ini banyak mengunakan tomato. Sebab itu kulit dia orang cantik. Serius Kak Z cakap ni. Tomato boleh mencantikkan kulit Korang cua makan sehari sebiji. Insyallah kulit korang halus macam orang dari kawasan ini..hiii . Jomm buat

Resepi

Bahan:-

1/2 kg daging tulang rusuk

3 biji kentang

1 botol sos spagetthi tradisional Kimball

2 biji tomato

2 batang daun celery

1 batang carrot

1 sudu besar lada hitam tumbuk untuk mendapat serbuk

5 ulas bawang putih

2 biji bawang besar

50gm kacang putih

50gm kacang panggang @ kidney bean

Daun rosemary

Serbuk basil

2 keping daun bay kering

Garam secukup rasa

1/2 sudu besar gula pasir kalau suka.

Cara:-

1. Kentang, bawang merah dan tomato di belah 2 atau 4

2. Celery dan carrot potong ikut korang nak potong macam mana.

3. Bawang putih cincang halus

4. Kacang di basuh bersih

5. Masukkan semua bahan kedalam slow cooker dan biarkan masak selama 6- 8 jam untuk mendapatkan daging yang lembut dan rasa yang sempurna. 

6. Jika masak di dalam slow cooker tidak perlu risau air kering kerana memang tidak kering

7. Kak Z tidak mengunakanpressure cooker atau Nozza sebab masak terlalu cepat. Kita tidak boleh mendapat kepekatan yang sesuai untk stew kita

8. Sedap di makan dengan garlic bread atau begitu sahaja

9. Jika kurang rasa garam atau guka anda boleh menambahnya
10. Masak sampai betul-betul pekat.

Nota:-

1. Korang boleh letak apa sahaja bahan yang korang suka untuk tambah... Contoh kurma, apel hijau, gajus atau kacang tanah sebab resepi ini tidak ada pantang larang.

2. Kalau di barat mereka akan meletak wine atau whiski untuk mendapat rasa yang lebih sedap. Kita tidak perlu pun semua tu. Kalau hendak rasa Melayu boleh letak belacan. Dah jadi daging masak merah pulak.

3. Resepi asal mengunakan tomato puree sebab tomato puree terlalu masam, Kak z guna sos spagetthi kimball. Boleh juga gune jenis lain seperti frego atau san remo. Ikut pilihan anda.

Selamat mencuba 

List nama Stew dari pelbagai tempat dan nama:-

1. Baeckeoffe, a potato stew from Alsace
2. Beef bourguignon, a French dish of beef stewed in red burgundy wine
3. Beef Stroganoff, a stew with beef from Russia
4. Bigos, a traditional stew in Polish cuisine
5. Birria, a goat stew from Mexico
6. Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam
7. Bollito Misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy
8. Booyah, an American meat stew
9. Bouillabaisse, a fish stew from Provence
10. Brunswick stew, from Virginia and the Carolinas
11. Burgoo, a Kentuckian stew
12. Caldeirada, a fish stew from Portugal
13. Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer
14. Cassoulet, a French bean stew
15. Cawl, a Welsh stew
16. Chakapuli, a Georgian stew made with lamp chops, coriander and tarragon leaves and white wine
17. Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens and garlic
18. Charquicán, a Chilean dish
19. Chankonabe, a Japanese dish flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers
20. Chicken stew, whole chicken and seasonings
21. Chicken paprikash, chicken stew with paprika
22. Chili con carne, Mexican-American meat and chili pepper stew
23. Chili sin carne, a meatless American adaptation of the Mexican dish
24. Chilorio, a pork stew from Sinaloa, Mexico
25. Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area
26. Cholent, a slow-cooked Jewish dish
27. Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines
28. Cochinita pibil, an orange color pork stew from Yucatán Peninsula, Mexico
29. Cocido montañés or Highlander stew, a bean and pork meat stew from Cantabria, Spain
30. Cotriade, a fish stew from Brittany
31. Cozido, a traditional Portuguese stew; in Spain, it is called cocido
32. Cream stew, a yōshoku Japanese white stew
33. Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression
34. Daal, the Indian legume stew that has many varieties, a staple food throughout Asia
35. Daube, a French stew made with cubed beef braised in wine, vegetables, garlic and herbs
36. Dinuguan, pork blood stew from the Philippines
37. Ewedu, vegetable stew from Nigeria
38. Eintopf, (one pot) a German stew that includes a vast number of unlimited ingredients
39. Fabada asturiana, an Asturian bean and meat stew
40. Feijoada, Brazilian or Portuguese bean stew
41. Fårikål, traditional Norwegian stew with lamb or mutton and white cabbage
42. Főzelék, a thick Hungarian vegetable dish
43. Gaisburger Marsch, a German dish of stewed beef served with Spätzle and potatoes
44. Gheimeh, an Iranian stew with cubed lamb and yellow split peas
45. Ghormeh sabzi, an Iranian stew with green herbs, dried limes, beans and sheep meat
46. Goulash, a Hungarian meat stew with paprika
47. Gumbo, a Louisiana creole dish
48. Hachee, a Dutch type of stew with wine or vinegar
49. Haleem, a Pakistani lentil and beef stew
50. Hasenpfeffer, a sour, marinated rabbit stew from Germany
51. Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice
52. Irish stew, made with lamb or mutton, potato, onion and parsley
53. Ishtu, a curry in Kerala, India made from chicken or mutton, potato and coconut milk[2]
54. Istrian stew or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy
55. I-tal Stew, a Rastafarian vegan dish of mostly Caribbean root vegetables and spices
56. Jjigae, a diverse range of Korean stews
57. Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets
58. Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines
59. Karelian hot pot, from the region of Karelia in eastern Finland
60. Khash, a traditional Armenian dish of pig's or cow's feet.[3]
61. Khoresht, a variety of Persian stews, often prepared with saffron
62. Kokkinisto, a Greek stew with red meat, in a tomato passata with shallots, cinnamon and other spices
63. Lancashire hotpot, an English stew
64. Lecsó, a summertime favourite in Hungary, vegetable stew with bell pepper and tomato as main ingredients
65. Locro, a South American stew (mainly in the Andes region)
66. Machanka, a Belarus and Ukraine pork stew
67. Mechado, a Philippine beef stew
68. Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient
69. Mućkalica, a Serbian stew
70. Nihari, a Pakistani beef stew made overnight and served for breakfast
71. Nikujaga, a Japanese beef and potato stew
72. Olla podrida, a Spanish red bean stew
73. Pašticada, a Croatian stew from the region of Dalmatia
74. Peperonata, an Italian stew made with peppers
75. Pescado Blanco, a white fish stew from Pátzcuaro, Michoacán, Mexico
76. Pichelsteiner a traditional German stew
77. Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika
78. Potjiekos, a South African stew
79. Pot-au-feu, a simple French beef stew
80. Pozole, a Mexican stew or soup
81. Puchero, a Philippine, South American, and Spanish stew
82. Pulusu, is a form of stew from Andhra Pradesh in India that is typically sour and cooked with tamarind paste
83. Ratatouille, a French vegetable stew
84. Ragoût de Porc, a stew with a picture in this article
85. Sambar, a thick vegetable stew, from South India
86. Sancocho, a stew from the Caribbean
87. Scouse, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as Liverpool
88. The Stew, a stew from La Tour-du-Pin
89. Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices and kecap manis (sweet soy sauce) from Indonesia
90. Slumgullion, a watery stew of meat and vegetables
91. Stoofvlees, a Belgian beef stew with beer, mustard and laurel
92. Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served
93. Tharid, a traditional Arab stew of bread in broth
94. Waterzooi, a Belgian stew
95. Yahni, a Greek (γιαχνί), Turkish and Persian stew

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