Ok lah..
hari ni nak cerita pasal makanan lagi.
dah kita tak berjalan ke mana2 kan.
kerjanya duduk rumah masak2 makan.
so i pun nak tulis pasal travel2 memang tak masuk lah kan.
anyway dah lama i planned nak masak ala2 wazwan ni lah.
apa tu wazwan?
Wazwan (Kashmiri: وازِوان) is a multi-course meal in Kashmiri cuisine, the preparation of which is considered as an art and a point of pride in Kashmiri culture and identity. Almost all the dishes are meat-based using lamb or chicken with few vegetarian dishes. It is popular throughout the Kashmir. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions
In the Kashmiri language, waz means 'cook' or 'cooking' and wan means 'shop'. The ultimate formal banquet in Kashmir is the royal wazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a wouste waze. Guests are seated in groups of four and share the meal out of a large copper plate called the traem. A ritual washing of hands in a portable basin called the Tash-t-naer, which is taken around by attendants. Then the traem arrives, heaped with rice, quartered by two seekh kababs and contains four pieces of methi maaz, (mutton intestines flavored with a spice mixture containing dried fenugreek (methi) leaves), two tabakh maaz (twice-cooked lamb ribs, initially braised with ground spices , then browned in ghee), one safed kokur (chicken with white sauce), one zafran kokur (chicken with saffron sauce), and the first few courses.
Yogurt and chutney are served separately in small earthen pots. Up to about 20 items are served thereafter by waza (the junior cook). Seven dishes are a must for these occasions — tabakh maaz, rista (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer's alkanet), rogan josh, daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped with coriander leaves), aab gosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), marchhwangan korma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with gushtaba. The Gushtaba is a large meatball which signals the end of the main course. After that, desserts are served. In winters, the dessert can be a hot sweet dish and in summers, it is usually something cold. ok lah i dah google kat situ.
just to share the info lah.
Bagi sesiapa yang kalau lah diizinkan ALLAH berkunjung ke Kashmir boleh lah mencuba wazwan diarang ni.
in fact kalau tak ke Kashmir sekalipun takat ke Delhi maybe boleh je merasa this kinda menu.
tapi kena makan kat resto2 besar lah kot.
Maybe ye.
so hari ni i nak share apa yang telah i prepared kan last Thursday.
tak lah i prepared lauk yang berbagai ragam tu.
takat masak 3 jenis lauk dia je.
1. TABAK MAAZ
2. CHICKEN YAKHNI
3. DUM ALOO.
and tadaaaaaa..
lepas masak kena lah ambik mood makan ala2 di negara bollywood ni.
alas pun i dok guna alas yang i beli di Ladakh last time.
all the pots pun kunun2 macam ala2 resto hindia gituuu..
napkin lama dah tu which i bought from British India.
so berbollywood kami hari tu.
ini lah dia.
cuma tambahan kuih2 yang hubby beli.
salad pun kena penuh bowl tu.
and this is TABAK MAAZ.
this is like the starter tau.
cara penyediaannya agak sikit lari dari yang asal.
supposedly lamb ni direbus seketika dalam size yang belum dipotong2 lagi.
tapi disebabkan i memang idok lah bertenaga nak potong ke size yang kecik2 tu.
so i suruh je butcher tu kerat mcm atas tu siap2.
plus bahagian yg seelok2nya bukan bahagian ni.
tapi tak kesahlah.
i boleh sediakan pun dah besar bahagianya jiwa.
menjadi lah..
lemak dia weiiii.
proses nak masak memang leceh.
first kena rebus ala2 sekejap.
then angkat dan dibasuh dengan air sejuk.
ini i skipped sebab terlupa nak basuh.
takat i rebus je.
then rebus kali kedua dalam jangka masa yang lama.
rebus dgn air yang dicampur bersama rempah2.
then toskan bila dah rasa lembut lah.
and gorenglah dalam minyak ghee.
goreng garing baru umph.
then second dish.
kat Kashmir i pernah makan Lamb Yakhni.
masakan yang dimasak berkuahkan yogurt.
tekak org melayu ni lain sikit.
susah rasanya nak makan food yang berasaskan yogurt.
unless yang berketurunan DKK lah kan.
atau yang berkahwin dgn orang2 Desi ni.
so i improvised kan.
i guna chicken.
then i tambahkan bawang agak banyak.
kalau ikut2kan mostly lauknya tak pakai bawang.
tapi bila i tengok youtube ada je yang guna bawang.
tapi tak lah banyak.
then i banyakkan.
and the kids loved it so much.
bahagia hati i lagi.
and this is DUM ALOO.
aloo is kentang.
some i tengok masak dengan yogurt.
tapi bila i tanya dengan org Kashmir sepatutnya tak perlu yogurt for Wazwan.
so i omitkan yogurt.
Alhamdulilah.
ini pun diarang suka kecuali Abang 'Imran.
berlemak katanya.
tak kesah lah.
yang lain suka.
nak melengkapkan menu atas meja i preparedkan salad je.
daun2 hijau menghiasi meja kami.
habis salad.
cuma i tak lah letakkan yogurt atas ni.
nak menaikkan mood tu saje je nasi kita hiaskan gini.
mint tu buatkan ulam je.
i prepared MINT TEA.
sepatutnya i buatkan KAHWA.
tapi bila cari2 almond tak de.
ada banyak mint leaves tu so i buatkan je teh pudina ni.
guna lah pulak this glass yang i beli di Turkey last time.
set perhiasan yang sentiasa digunakan.
berbaloi rasa bawak balik dr turkey berat2 ni.
i suka the design sebab kan hammered design tu.
angan2 nak buat KHEER.
rice kheer.
tapi tak cukup masa lah.
then ada balance agar2 yang my SIL bawakkan hari tu.
i pun buatkan je kuahnya.
hiaskan je cecantik gini.
then i added up dgn lychee tin.
supposedlah guna longan.
tapi tak de lah pulak stock kat rumah.
pakai je lah gini.
kuah nya tu i guna susu cair plus susu pekat.
tambahkan ice.
menjadi lahhh.
tu diaaaa..
nasi sikit je ye..
kita makan lauk2 dia.
ALHAMDULILAH..
syukur dapat sediakan.
then kids makan pun berselera.
memang membahagiakan jiwa raga gituuu..
next time kita ke negara mana pulak ek.
m thinking dan teringin nak buat MOROCCAN TAGINE lah..
nak kita mencuba ye..
