Monday, July 30, 2012

Juadah Rumah Terbuka 2012 - Revision

"Rendang" adalah makanan tradisional bagi orang-orang Melayu. Bagi rakyat Malaysia "Rendang" juga tidak asing bagi mereka. "Rendang" ada berbagai jenis dan rasa. Ada Rendang Daging Lembu, Kambing, Ayam dan lain-lain. Masyarakat Melayu di negeri-negeri dalam Malaysia ada "Rendang" masing-masing mengikut cita rasa mereka.

Bagi masyarakat seperti Indonesia, Singapura, Brunei, Thailand dan negara-negara yang rakyatnya berketurunan Melayu, juga ada masakan "Rendang" mengikut citarasa mereka. Begitulah halnya tentang Rendang. "RENDANG TOK" pula hanya terdapat di negeri Perak. Bagi masyarakat Melayu negeri Perak, sebut sahaja "RENDANG TOK" mereka semua tahu, walaupun cara masakannya berbeza-beza mengikut cara atau citarasa mereka

"Rendang" is a traditional food for the Malays. "Rendang" have a variety of types and taste. It's include Beef Rendang, Mutton Rendang , Chicken Rendang and others exotic meat such as rabbit and deer. For people such as Indonesia, Singapore, Brunei, Thailand and the countries of Malay origins, they also have special dishes "Rendang" according to their tastes.

Such as others Rendang. "Rendang Tok" is only available in the state of Perak,in Malaysia by mentioned only "Rendang Tok" they all know, despite how different of cooking methods and according to their personal taste.

Our Special Product for Hari Raya 2012 -
(August - September)

Produk : Rendang Tok Arnab
Berat : 500 gram
Harga : RM 45
Minimum Order : 5 Kilogram

Produk : Rendang Arnab
Berat : 1 kilogram
Harga : RM 45
Minimum Order : 5 Kilogram

Produk : Daging Arnab Golek Madu
Berat : 1.0 kilogram - 1.3 kilogram
Harga : RM 45 (Per kg)
Minimum Order : 5 Kilogram

Produk : Satey goreng arnab
Berat : 1 cucuk
Harga : RM 1.80
Minimum Order : 100 Cucuk

Tempahan dibuka sekarang sehingga 30 September 2012.

# 5 % untuk kos penghantaran.
# Sila buat tempahan 7 hari awal sebelum penghantaran.

Tawaran Istimewa dari Beruas Agrofarm, hubungi kami untuk maklumat lanjut.
Mr Rahman 019 - 2043250 /

Wednesday, July 11, 2012

Rabbit Terrine

(Serves 10 – 12)
175g pistachios (kacang pandai)
2 farmed rabbits (see note)
250g veal loin, cut into 1cm dice
50g lard
25g salted butter
1 brown onion, finely diced
1 clove garlic, finely chopped
2 teaspoon sea salt
1 teaspoon freshly ground black pepper
5 sprigs of thyme leaves
5 bay leaves
12 (about 500g) bacon slices
1. Soak pistachios in 500ml of luke warm water for 1 hour. Peel and remove as much of the skins as possible. Drain and set aside.
2. Bone the rabbit, cut the leg meat into small 1cm dice, reserve the loins (you should have 4 loins from 2 rabbits) and set aside.
3. Put veal loin and only half of the leg meat into a bowl of a food processor and process into course mince. Transfer mince into a mixing bowl, add remaining leg meat, lard and pistachio, use your hand and massage the mixture until well combined then set aside.

4. Melt butter in a frying pan over low-medium heat, sauteed onion and garlic for 5 minutes or until the onion is soft and translucent. Let it cook for 5 minutes, then add to the meat mixture with salt, pepper and thyme leaves and mix well.
5. Preheat the oven to 150C. Grease terrine mould or loaf pan (31cm x 12.5cm) with extra lard and line with baking paper. Arrange bay leaves at the base of the mould, then line with bacon slices by overlapping each slice slightly, leaving enough hanging over the edge to fold over the top later.
6. Spoon one-third of the mixture into the mould, press down firmly to fill all the corners, place two loins on top of the mince. Repeat with another one-third of mince, loins then cover with remaining mince. From one end, fold bacon over to enclose the terrine.
7. Cover mould with 2 layers of aluminium foils and place in a deep baking dish half filled with hot water. Transfer to oven and cook for 1 hour 30 minutes to 2 hours. Checking after 1 hour 30 minutes by inserting thermometer into the center of terrine and should read 65C.
8. Remove terrine from oven and let cool for 1 hour. Place on a tray then weight it down with heavy objects and transfer to refrigerator, let it set overnight.
9. To serve, dip terrine mould in hot water for few minutes, remove foil and invert terrine onto a serving board. Slice, and serve with gherkins and toasted artisan bread.
Note – you can use wild rabbits but the flavour can be a little bit too strong for some people, so you can used Beruas Agrofarm Organic Rabbit Meat as a perfect choice.

Sunday, July 8, 2012


Our Rabbit is a lean and tender meat with a delicate, slightly sweet flavor that can be enjoyed fried, grilled, roasted, braised or stewed. Pairing its versatility with the nutritional facts makes a compelling case for more rabbit in our diets. Rabbit is lower in calories and cholesterol, but higher in protein than the more popular choices: chicken, veal, turkey, lamb, beef and pork.

Rabbit meat is all white, similar in texture to chicken and cooks much like chicken meat does, sharing its versatility. But many find the flavor richer and more rewarding.

The saddle cut is simply the center of the rabbit, and in this case, it still contains the bones. Often stuffed and roasted whole, the tender saddle, like the loin, is also good when pan-roasted, accompanied by a simple sauce, and perhaps made with cream and mustard.

The Benefit :
1. Humanely raised
2. Low in calories and cholesterol
3. High in protein and nutrition (USDA states it is the most nutritious meat)
4. Antibiotic and hormone free
5. No preservatives or additives

Try out our new boneless rabbit meat just for RM17.50 / 500gram for this Ramadhan.