Muhammad Amirun Hakim Get to know me more! self-introduction Hi ! I am
Muhammad Amirun Hakim bin Johari Nickname: amirun/meon/miun/myo/hakim I have five siblings and i am the fourth HI! I am... I was born on January 15, 2002 and my current age is 21 years old
Background Study Residence I come from the Island of Langkawi, Kedah Darul Aman. I am a STPM student and take the literature stream. Interesting things
Education Bacground Studies at Sekolah Kebangsaan Teriang, Langkawi Kedah 2009 2014 2015 2021 Studies at Sekolah Menengah Kebangsaan Tunku Putra, Langkawi Kedah
MENU FOR SAHUR rAMADAN DAY 8
INGREDIENTS: 1/2 chicken 1 bowl of medium thick coconut milk Rose flower cap spice (ratio 2:1) • 2 spoons of goulash spice • 1 tablespoon cooking spices 3 spoons of hot chili 2 potatoes Nise kerek kelantan @ gula melaka enough 1 piece of asam gelugur 1 tablespoon crackling Salt to taste FINE GRINDING INGREDIENTS: Shallot Garlic 1 inch live turmeric 1 inch ginger 1 inch galangal CChhiicckkeenn CCuurrrryy
Cooking method Step 1 Prepare the ingredients. Curry spice and chili powder are added with a little water to make a paste. Step 2 Heat the oil. Stir-fry the stir-fry ingredients and curry leaves until fragrant and the curry leaves are slightly crisp. Then add curry spice paste. Stir and leave until the oil comes out. It takes a long time to break the oil properly. Step 3 When the oil has risen and is a bit crisp, add the chicken and just a little water. Mix well and leave until the chicken water dries up. Step 4 Add sour cream and coconut milk. Actually, I prefer to use fresh coconut milk, but I only have boxed coconut milk in stock at home. So just use what's available. Add crackling and a little water if it is too thick. Season with salt and seasonings of your choice. Step 5 Wait until it boils and the chicken is cooked perfectly then turn off the heat. Ready to serve.
Ingredients: Ingredients for the filling: 1/2 grated coconut 1/4 cup melaka sugar 1/4 cup granulated sugar 2-3 pandan leaves 1/2 teaspoon salt Ingredients for the skin: 2 cups wheat flour 2 cups of moderately liquid coconut milk, approximately from 1/3 of a coconut 1 egg 4-5 pandan leaves 1 teaspoon of salt 2-3 dots of green coloring (optional) KKUUIIHH KKEETTAAYYAAPP
Ways for the core: 1. Put grated coconut, water, brown sugar, granulated sugar, salt and pandan leaves in the pan. 2. Cook over low heat, stirring until well combined and slightly dry. Cool down. Ways for the skin: 1. Grind 1/3 of the grated coconut with pandan leaves, with an amount of water to make 2 cups of coconut milk. Squeeze and strain. 2. Mix coconut milk with wheat flour, salt, eggs and a few drops of coloring if desired, so that the skin becomes greener. Stir well using a whisk and then strain so that there are no lumps. The flour mixture should be slightly runny. 3. Heat a pan that has been greased with a little oil. Pour a spoonful of flour mixture and flatten it by turning the pan left and right to get a round shape. Flatten the top using a spatula if necessary. Fry for 3-4 minutes on the pan. Lift and roll with the cooled core. PPRREEPPAARRAATTIIOONN MMEETTHHOODD
Thank You