ਖੋਜ
ਪੰਜਾਬੀ
  • English
  • 正體中文
  • 简体中文
  • Deutsch
  • Español
  • Français
  • Magyar
  • 日本語
  • 한국어
  • Монгол хэл
  • Âu Lạc
  • български
  • Bahasa Melayu
  • فارسی
  • Português
  • Română
  • Bahasa Indonesia
  • ไทย
  • العربية
  • Čeština
  • ਪੰਜਾਬੀ
  • Русский
  • తెలుగు లిపి
  • हिन्दी
  • Polski
  • Italiano
  • Wikang Tagalog
  • Українська Мова
  • ਹੋਰ
  • English
  • 正體中文
  • 简体中文
  • Deutsch
  • Español
  • Français
  • Magyar
  • 日本語
  • 한국어
  • Монгол хэл
  • Âu Lạc
  • български
  • Bahasa Melayu
  • فارسی
  • Português
  • Română
  • Bahasa Indonesia
  • ไทย
  • العربية
  • Čeština
  • ਪੰਜਾਬੀ
  • Русский
  • తెలుగు లిపి
  • हिन्दी
  • Polski
  • Italiano
  • Wikang Tagalog
  • Українська Мова
  • ਹੋਰ
ਟਾਈਟਲ
ਉਤਾਰਾ
ਅਗੇ ਆ ਰਿਹਾ
 

Hari Raya Haji Special – Authentic Malay Muslim Cuisine, Part 2 of 2 – Vegan Mutton Rendang and Vegan Sambal Goreng Jawa

ਵਿਸਤਾਰ
ਡਾਓਨਲੋਡ Docx
ਹੋਰ ਪੜੋ
Today on our show, the first dish will be a unique and popular Southeast Asian spicy vegetable stew in coconut milk, known as Lontong Sayur Lodeh. "Heat some oil in a pot on medium heat and fry the firm tofu until golden brown. Then fry the tempeh until golden brown. Set aside. Heat three tablespoons of oil in a pot on medium heat. Then add the sambal chili paste and stir fry for five minutes until fragrant. Add in kaffir lime leaves, long beans, half a teaspoon of salt and continue to stir fry. Then add water, carrots, yam bean, fried tofu, cabbage and bring to a boil. Then add the tempeh and add the coconut milk, sugar, salt, and mushroom seasoning to taste. Food is ready to be served." 
"Let’s continue to prepare our second dish – a dessert called Ondeh Ondeh. These cute little glutinous rice balls are infused with pandan leaf juice and filled with 'Gula Melaka' or palm sugar and then rolled in with some freshly grated coconut. They originated from Java and are very popular in the Malay community in Singapore. Let’s begin to make them!" 
"To prepare the dough, mix the mashed sweet potato and glutinous rice flour in a mixing bowl. Add water, a little at a time and knead into a soft pliable dough. Divide the dough into small dough balls. Wrap each dough with one teaspoon of palm sugar. Wrap the dough and roll it into a ball. In a pot of water, add the pandan leaves and bring it to a boil. Then add in the dough balls when the water boils. Wait and cook the dough until the balls float to the surface. Scoop them out. Remove the cooked Ondeh. Roll and coat the Ondeh Ondeh with the grated coconut. Ondeh Ondeh can be served warm or at room temperature.” 
“We have completed all the dishes. They look really yummy. I can’t wait to share them with my Muslim friends this evening. Hope these delightful dishes made with tender loving care can nourish their minds and spirits too. Thank you so much for joining us today."
ਹੋਰ ਦੇਖੋ
ਸਾਰੇ ਭਾਗ  (2/2)
ਹੋਰ ਦੇਖੋ
ਸਭ ਤੋਂ ਨਵੀਨ ਵੀਡੀਓਆਂ
1:24
2024-11-22
2 ਦੇਖੇ ਗਏ
31:45
2024-11-20
128 ਦੇਖੇ ਗਏ
ਸਾਂਝਾ ਕਰੋ
ਸਾਂਝਾ ਕਰੋ ਨਾਲ
ਵੀਡੀਓ ਏਮਬੈਡ ਕਰੋ
ਸ਼ੁਰੂਆਤ ਦਾ ਸਮਾਂ
ਡਾਓਨਲੋਡ
ਮੋਬਾਈਲ
ਮੋਬਾਈਲ
ਆਈਫੋਨ
ਐਨਡਰੌਏਡ
ਦੇਖੋ ਮੋਬਾਈਲ ਬਰਾਉਜ਼ਰ ਵਿਚ
GO
GO
Prompt
OK
ਐਪ
ਸਕੈਨ ਕਰੋ ਕਿਉ ਆਰ ਕੋਡ ਜਾਂ ਚੋਣ ਕਰੋ ਸਹੀ ਫੋਨ ਸਿਸਟਮ ਡਾਓਨਲੋਡ ਕਰਨ ਲਈ
ਆਈਫੋਨ
ਐਂਡਰੌਏਡ