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Monday, May 26, 2008

Tim Jamur Shitake


Resep Sajian Kuliner kali ini : Tim Jamur Shitake
Resep masak kita kali ini disiapkan untuk hidangan 4 orang


Sajian yang sederhana ini rasanya sangat lezat. Jamur shitake segar dengan sedikit bumbu dan irisan cabai merah dimatangkan dengan cara dikukus. Air yang keluar dari jamur membuat rasanya makin sedap. Cocok untuk mereka yang ingin mengurangi konsumsi lemak.

Bahan:
  • 300 g jamur shitake segar, buang ujung batangnya, potong-potong
  • 1 buah cabai merah, iris halus
Bumbu:
  • 1 sdm shoyu/kecap asin
  • 1 siung bawang putih, parut
  • 1/4 sdt jahe parut
  • 1 sdm mirin
  • 1/2 sdt merica bubuk
  • 1 sdt garam
Cara membuat:
  1. Taruh jamur shitake dalam wadah tahan panas.
  2. Beri Bumbu dan taburi cabai merah.
  3. Kukus selama 15 menit hingga jamur layu.
  4. Angkat, sajikan panas.
Untuk 4 orang

(Odi/ely) Odilia Winneke
© 2007 detikcom
»»  read more

Sunday, May 25, 2008

Widaran Cokelat Bumbu Spekoek


Resep Sajian Kuliner kali ini : Widaran Cokelat Bumbu Spekoek

Bahan:
  • 130 gr tepung ketan
  • 10 gr cokelat bubuk
  • 50 gr gula halus
  • 2 butir kng telur
  • 1/2 sdt garam
  • 1/2 sdm bumbu spekoek
  • 25 cc santan kental
  • minyak goreng secukupnya
Cara Membuat:
  1. Campur tepung ketan, cokelat bubuk, gula halus, telur, garam dan bumbu spekoek dan santan.
  2. Aduk hingga rata.
  3. Bentuk seperti jari kelingking.
  4. Goreng pada minyak dingin hingga setengah matang. Dinginkan.
  5. Goreng kembali sampai matang.
  6. Angkat dan tiriskan sampai dingin.
  7. Simpan dalam stoples.
Untuk 250 gram

© 2001 TabloidNova
»»  read more

Sarden Bumbu Pedas




Bahan:
  • 425 gr ikan sarden kalengan, tiriskan, sisihkan sausnya
  • 50 gr tepung terigu
  • 25 gr tepung beras
  • 1/2 sdt lada bubuk
  • 1/2 sdt garam
  • 1 btr telur
  • 75 ml air
  • minyak goreng
Saus cabai:
  • 4 bh bawang merah, iris tipis
  • 3 siung bawang putih, iris tipis
  • 2 cm jahe, iris halus
  • 3 bh cabai merah, iris serong tipis
  • 3 sdm saus tomat
  • 2 bh tomat, iris dadu kecil
  • 1 sdt gula pasir
  • 1/2 sdt garam
  • 100 ml air
  • 2 bh jeruk limau, ambil airnya
Cara membuat:
  1. Campur tepung terigu, tepung beras, lada, dan garam.
  2. Tambahkan telur dan air, aduk rata hingga halus.
  3. Panaskan minyak, celup sarden dalam adonan tepung.
  4. Goreng hingga kering, angkat dan tiriskan.
  5. Saus cabai: Tumis bawang merah, bawang putih, dan jahe sampai harum.
  6. Masukkan cabai merah.
  7. Tambahkan saus tomat, saus sarden, tomat iris, gula pasir, garam, dan air.
  8. Masak sampai matang.
  9. Beri air jeruk limau, aduk rata, angkat.
  10. Susun sarden goreng dalam piring saji, siram saus cabai.
  11. Hidangkan selagi hangat.
Untuk 6 porsi

© 2001 TabloidNova
»»  read more

Saturday, May 24, 2008

Nasi Lengko khas Cirebon


Resep Sajian Kuliner kita kali ini : Nasi Lengko khas Cirebon
Resep Makanan khas dari cirebon

Bahan:
  • 6 priring nasi putih
  • 0,5 kg tauge rebus
  • Tempe
  • Tahu kuning
  • Daun kucai
  • Kacang digoreng
  • 5 buah cabe rawit
  • 5 buah cabe merah
  • Bawang putih secukupnya
  • Asam jawa secukupnya
  • Gula jawa secukupnya
  • Kecap manis secukupnya
Cara membuat:
  1. Sambal kacang: haluskan kacang goreng bersama dengan cabe rawit dan cabe merah.
  2. Tambahkan bawang putih, garam secukupnya.
  3. Setelah itu tambahkan gula jawa dan asam jawa.
  4. Nasi lengko: letakkan nasi putih ditaruh diatas enam piring.
  5. Taburkan tauge rebus dan daun kucai di atasnya.
  6. Tambahkan irisan tempe yang dipotong bentuk dadu dengan ukuran sekitar 1x1 cm.
  7. Tambahkan pula tahu kuning yang juga dipotong bentuk dadu 1x1 cm.
  8. Siram dengan sambal kacang, kemudian siram dengan kecap manis. Hidangkan.

dewi retno - tempo news room
foto: wisatanet
»»  read more

Friday, May 23, 2008

Kue Kacang Jahe


Resep Sajian Kuliner kita kali ini : Kue Kacang Jahe

Bahan:

  • 100 gram margarin
  • 50 gram mentega
  • 100 gram tepung gula
  • 1 1/2 sendok teh kopi instan, dilarutkan 1 sendok teh air panas
  • 1 putih telur
  • 2 kuning telur
  • 200 gram tepung terigu protein sedang
  • 30 gram tepung maizena
  • 1/2 sendok teh baking powder
  • 1 sendok makan jahe bubuk
  • 100 gram kacang mede, dicincang kasar
Bahan glazur:
  • 1/2 putih telur
  • 100 gram gula palem
  • 1 sendok teh jahe bubuk
Cara membuat:
  1. Panaskan oven 160 derajat Celsius.
  2. Kocok margarin, mentega, dan tepung gula 30 detik.
  3. Masukkan telur sambil dikocok rata.
  4. Tambahkan air kopi. Kocok kembali.
  5. Masukkan tepung terigu, maizena, baking powder, dan jahe bubuk sambil diayak dan diaduk rata.
  6. Bentuk bola-bola agak besar.
  7. Tekan tiap bulatan di atas kacang mede cincang sampai kacang melekat di atas kue dan kue menjadi pipih bentuknya.
  8. Oven 35 menit dengan suhu 160 derajat Celsius sampai matang.
  9. Setelah kue dingin, buat glazur.
  10. Kocok putih telur sampai mengembang.
  11. Masukkan jahe bubuk dan gula palem sedikit demi sedikit sampai rata.
  12. Semprotkan glazur di atas kue.
  13. Oven kembali sampai matang.
Untuk 400 gram

© 2002 PT Media Boga Utama
»»  read more

Thursday, May 22, 2008

Lepet Pisang


Resep Sajian Kuliner kita kali ini : Lepet Pisang
Resep ini bisa menghasilkan 12 buah lepet pisang, hidangan cukup untuk sekeluarga.

Bahan:
  • 375 gram pisang nangka, cincang kasar
  • 100 gram gula merah, disisir halus
  • 100 gram kelapa parut
  • 10 mata nangka, potong kotak
  • 1/2 sendok teh garam
  • daun kelapa muda
Cara membuat:
  1. Lilitkan daun kelapa untuk bungkus lepet.
  2. Campur semua bahan lalu masukkan dalam wadah daun kelapa.
  3. Tutupkan ujungnya dengan cara diikat.
  4. Kukus sampai matang.
untuk 12 buah

sumber: Sedap Sekejap
»»  read more

Wednesday, May 21, 2008

Tempe Bumbu Kremes


Re
sep Sajian Kuliner kita kali ini : Tempe Bumbu Kremes
Resep ini bisa untuk hidangan 4 porsi

Bahan:
  • 500 gr tempe, potong-potong
  • 500 ml santan encer
  • 2 lbr daun salam
  • 2 btg serai, memarkan
  • minyak goreng
Bumbu halus:
  • 8 siung bawang putih
  • 4 btr bawang merah
  • 4 btr kemiri
  • 1/2 sdm ketumbar
  • 1 sdt garam
Bahan kremes:
  • 350 ml air rebusan tempe
  • 3 sdm tepung beras
Cara membuat:
  1. Rebus tempe bersama santan, bumbu halus, daun salam, serai dan garam.
  2. Masak sampai meresap. Angkat tempe, tiriskan.
  3. Ambil air santan 350 ml, tambahkan tepung beras, aduk rata.
  4. Celupkan tempe ke dalam campuran tepung.
  5. Goreng dalam minyak panas hingga kecokelatan, angkat.
  6. Goreng sisa adonan tepung, tuang sedikit demi sedikit sambil diaduk-aduk.
  7. Goreng hingga kecokelatan, angkat, tiriskan.
  8. Sajikan tempe dengan ditaburi kremes.
Untuk 4 porsi

foto: Agus Dwianto
© 2001 TabloidNova
»»  read more

Friday, April 18, 2008

Chocolate balls

Bahan :

200 gr Biskuit Marrie, haluskan

100 ml Susu Kental Manis Putih

2 sdm Margarin, lelehkan

100 gr Selai kacang

100 gr Sukade

100 gr Coklat masak, lelehkan

Meises secukupnya

Cara Membuat :

- Campur biskuit, susu, margarin, sukade, dan selai kacang. Aduk rata hingga adonan dapat dipulung.

- Bentuk bulat-bulat kecil. Celup ke dalam coklatmasak yang sudah leleh, gulingkan pada meises.

Bekukan dalan lemari pendingin.

»»  read more

Sagu keju

Bahan:

300gr tepung sagu
2 lbr daun pandan
100 gr margarine
50gr mentega (butter)
150gr gula halus
1 btr kuning telur
100gr keju edam, parut
50ml santan kental

Cara membuat:

- Sangrai tepung sagu dan daun pandan dengan api kecil hingga daun pandan kering. Angkat, dinginkan.
- Kocok margarine dan mentega hingga putih dan lembut masukkan gula, kocok rata, tambahkan kuning telur, kocok rata.
- Campur tepung sagu dan keju parut, tuang bertahap kedalam adonan mentega, aduk rata. Tambahkan santan, aduk lagi hingga rata.
- Masukkan adonan kedalam plastik segitiga, beri spuit bintang, semprotkan kedalam loyang tipis yg sudah dioles mentega dan ditabur tepung. Oven selama lk. 40 menit.

Lidah kucing keju

Resep: Fatmah Bahalwan

Perhatikan, loyang lidah kucing digunakan bagian cekungnya. Jadi posisi loyang terbalik. Dengan demikian lidah kucing akan tercetak cantik-cantik. Biasanya sich, setelah merasakan enaknya lidah kucing ini, lupa deh sama kaastengel

Bahan :
250 gr Mentega (Butter + Margarine)
75 cc Putih telur
140 gr Gula halus
150 gr Keju cheddar parut
225 gr Tepung terigu
60 gr Maizena
50 gr Keju parut untuk taburan
½ sdt Emplex

Cara Membuat:

  1. Kocok mentega dan gula hingga mengembang benar, masukkan emplex, kocok lagi.
  2. Masukkan putih telur, teruskan mengocok hingga rata
  3. Masukkan tepung terigu, kocok perlahan selama 1 menit hingga rata
  4. Masukkan keju parut, aduk rata
  5. Poles loyang dengan mentega, tuang adonan, taburi bagian atasnya dengan keju parut
  6. Panggang dengan panas api 1500 selama ± 20 menit

Lidah kucing mocca

Ganti pasta mocca dengan pasta vanilla untuk mendapat rasa Vanilla, demikian juga untuk mendapatkan rasa lain anda tinggal mengganti ‘perasa’-nya raja.

Bahan :
250 gr Mentega
175 gr Gula halus
75 cc Putih telur
250 gr Tepung terigu protein sedang
1 sdm Mocca pasta
¼ gr Baking powder
½ sdt Emplex (perenyah kue kering)

Cara Membuat:

  1. Kocok mentega, gula, dan mocca pasta hingga mengembang sekali.
  2. Tuang putih telur, lanjutkan mengocok, lalu masukkan tepung terigu dan baking powder, kocok dengan speed rendah hingga rata.
  3. Poles loyang dengan mentega lalu spuit adonan bentuk jari lurus-lurus.
  4. Panggang dengan panas api 1500 C selama ± 20 menit
»»  read more

NASTAR KLASIK

Bahan:
250 g tepung terigu rendah protein/soft wheat/cap kunci
30 g tepung maizena
200 g mentega/margarin
20 g susu bubuk
60 g gula halus
2 butir kuning telur
1/4 sdt garam halus
Cengkih untuk hiasan

Selai Nanas:
400 gr nanas matang, parut
200 g gula pasir
3 buah cengkih
5 cm kayu manis/ 1/4 sdt bubuk kayu manis
1/4 sdt garam halus
Olesan, aduk rata:
3 butir kuning telur
2 sdm susu tawar cair/ 1 sdm susu bubuk, larutkan dengan 2 sdm air

Cara Membuat:
1. Campur tepung terigu, tepung maizena dan susu bubuk, aduk rata/ayak.
2. Tambahkan gula halus, kuning telur, mentega/margarin dan garam ke dalam campuran tepung. Aduk dengan garpu atau mixer kecepatan rendah (gunakan satu gigi)hingga terbentuk adonan yang berbutir-butir.
3. Padatkan adonan dengan tangan atau sendok kayu sehingga terbentuk adonan yang bisa dipulung/dibentuk.
4. Ambil sejumput adonan, bentuk menjadi bulatan, pipihkan. Isi tengahnya dengan 1/2 sendok teh selai nanas. Bulatkan kembali.
5. Atur kue yang telah dibentuk di atas loyang beroles margarin. Olesi permukaannya dengan bahan olesan. Tancapkan satu buah cengkih di atasnya.
6. Panggang kue dalam oven bertemperatur 150 derajat celcius selama 20 menit atau hingga kue matang dan berwarna kuning kecokelatan. Angkat, dinginkan. Simpan dalam stoples kedap udara.
7. Selai Nanas: Campur parutan nanas, gula pasir, kayu manis, cengkih dan garam, aduk rata. Panaskan sambil terus diaduk hingga terbentuk adonan selai yang kental. Angkat, dinginkan.
Untuk 550 g

Tip:
Jangan mengaduk adonan dengan tangan terlalu lama karena panas tangan akan mencairkan lemak dalam adonan. Akibatnya kue kering akan keras/tidak rapuh. Aduk seperlunya, asal adonan sudah bisa dibentuk. Untuk variasi rasa, selai nanas bisa diganti selai sesuai selera.

Bahan:
250 g tepung terigu protein rendah/soft wheat/cap kunci
2 sdm tepung maizena
100 g gula halus
150 g margarin
2 kuning telur
1/4 sdt baking powder
1/4 sdt garam halus
1 sdm susu bubuk
Taburan:
60 g chocolate chips

Cara Membuat:
1. Campur tepung terigu, susu bubuk, baking powder, garam halus dan tepung maizena. Aduk rata/ayak.
2. Kocok dengan mixer; kuning telur, margarin dan gula halus hingga lembut (2 menit).
3. Masukkan campuran tepung ke dalam adonan margarin, aduk dengan sendok kayu atau spatula plastrik hingga tercampur rata.
4. Ambil satu sendok makan adonan, bentuk bulat. Letakan adonan dalam loyang beroles margarin, bentuk dengan sendok hingga menbentuk adonan bulat pipih. Beri beberapa butir cocolate chips di atasnya.
5. Panggang dalam oven bertemperatur 160 derajat celcius selama 25 menit atau hingga kue matang dan berwarna kuning kecokelatan.
6. Angkat, dinginkan. Simpan dalam stoples kedap udara.

Tip:
Jangan mengaduk adonan dengan tangan, panas tangan akan menyebabkan lemak meleleh dan mengakibatkan kue tidak renyah.

Agar hasil kue bagus, pilih cokelat chips yang tidak meleleh ketika dipanggang.

»»  read more

Manisan mangga

# Mangga yg masih mentah *jgn yg mateng ya*
# Gula pasir
# Cabai merah, iris tipis
# Cabai rawit, iris tipis
# Garam

Directions:
1. Kupas kulit mangga, kemudian iris tergantung selera, tp saya lebih suka iris tipis.
2. Siapkan mangkok yg telah diberi garam, masukkan mangga yg telah diiris tsb.
3. Rendam sekitar 5-10 mnt. Buang airnya.
4. Iris tipis cabai merah & cabai rawit, banyaknya tergantung selera
5. Masak air yg telah diberi gula pasir. Masak hingga mendidih.
6. Bagi yg suka pedas, masukkan irisan cabai merah & cabai rawit. Masak hingga air berwarna kemerahan.
7. Bagi yg tidak menyukai aroma cabai, setelah air gula mendidih matikan api kemudian biarkan air gula dingin baru masukkan irisan cabai.
8. Tunggu hingga air benar2 dingin alias tidak panas, masukkan irisan mangga. Aduk rata. Simpan dalam lemari pendingin.

Kroket nasi keju

1 sdm margarin
2 sdm bawang putih, cincang halus
2 sdm tepung terigu
5 sendok makan Nestlé®Dancow Fullcream, larutkan dengan 150 ml air
300 g nasi putih
1 butir telur ayam
1 sdt garam
1/2 sdt merica bubuk
1 sdm gula pasir
5 buah buncis, iris halus
100 g wortel, serut
50 g keju cheddar, parut
20 butir telur puyuh, rebus, kupas
Lapisan :
100 g tepung roti
1 butir telur ayam
Minyak untuk menggoreng
Pelengkap :
saus cabai botolan

Cara Membuat :

· Panaskan margarin, tumis bawang putih hingga harum, masukkan tepung terigu, aduk rata, tambahkan susu cair, aduk rata hingga menjadi bubur.

· Masukkan buncis dan wortel, aduk hingga layu.

· Tambahkan nasi, garam ,merica, gula, dan keju, aduk rata, tambahkan telur, aduk rata, angkat.

· Bagi adonan menjadi 20 bagian, bentuk bola dan isi dengan telur puyuh.

· Celupkan bola-bola ke dalam telur, dan lumuri dengan tepung panir, simpan dalam lemari pendingin selama 1 jam.

· Panaskan minyak dan goreng hingga kecoklatan.

· Angkat, sajikan dengan saus sambal botolan

Salad sauce

150 ml Milkmaid Fullcream
65 ml air jeruk lemon
1 sdt garam halus
1 sdt gula pasir
2 sdm saus tomat botolan
1 sdm mayonaise botolan
1 sdm peanut butter creamy

»»  read more

CARA PEMBUATAN SAOS TOMAT

  1. Menyiapkan bahan-bahan, yaitu seperti tabel berikut ini :
    Penambahan bumbu-bumbu dapat disesuaikan dengan selera.

NAMA BAHAN

JUMLAH

Tomat Apel

2 kg

Garam

27 gram

Gula Pasir

140 gram

Cuka

25 ml

Maizena

40 gram

Lada Bubuk

5 gram

Cengkeh Bubuk

0.5 gram

Bawang Putih Bubuk

1.6 gram

Kayumanis Bubuk

0.5 gram

Na-benzoat

1 gram

MSG

5 gram

Kemasan Botol Beling

7 botol

  1. Cuci buah tomat yang akan diolah.
  2. Siapkan air hampir mendidih, masukkan buah tomat ke dalam air tersebut selama 3 menit atau sampai kulitnya terkelupas.
  3. Angkat tomat dan tiriskan.
  4. Setelah dingin, kupas kulit, buang biji serta intinya.
  5. Daging buah tomat yang sudah bersih ditimbang kemudian diblender selama 15 menit.
  6. Masak hancuran daging tomat selama 30 menit di atas api kecil sampai menjadi pure dengan total padatan 12 - 20 persen 0Brix.
  7. Siapkan bahan tambahan makanan yang akan digunakan.
  8. Buat ekstrak rempah-rempah dengan cara melarutkan lada, cengkeh, bawang putih, dan kayu manis dengan 100 ml (setengah gelas) air dan didihkan selama 5 menit. Saring ekstrak bumbu dan ambil sarinya.
  9. Campurkan pure tomat dengan maizena dengan cara diblender selama 5 menit.
  10. Masak campuran pure tersebut dengan api kecil.
  11. Tambahkan gula, garam, dan ekstrak bumbu/rempah kemudian aduk rata. Lanjutkan pemanasan sampai terbentuk kekentalan yang diinginkan.
  12. Tambahkan cuka dan Na-benzoat aduk rata selama 2 menit kemudian matikan api.
  13. Angkat saos dan segera kemas dengan kemasan botol beling steril dan tertutup rapat.
  14. Lakukan pasterurisasi dengan cara merebus botol yang telah diisi saos selama 20 menit pada suhu 70 - 80 derajat Celcius. Bila botolnya terbuat dari plastik tidak perlu dilakukan pasteurisasi.

Pasta cabe

bahan : 6 bh cabai merah, panggang hingga setengah kering, gula pasir, garam & air asam jawa.
cara : cabai merah, gula pasir & garam dihaluskan, beri air asam jawa, aduk rata. gunakan pasta cabai ini menurut selera, sisanya bisa disimpan di kulkas.

»»  read more

Ayam Panggang Pedas

Bahan :
1 ekor ayam, potong menjadi 16 bagian
2 sdm air jeruk nipis dan 1 sdt garam
3 batang serai, memarkan
3 lembar daun jeruk
2 cm jahe, memarkan
2 lembar daun pandan
10 sdm kecap manis
5 sdm minyak goreng
Tumbuk kasar :
350 gram cabai hijau besar
15 buah cabai rawit hijau
10 butir bawang merah
5 siung bawang putih
2 sdt garam dan 1/2 sdt merica bubuk
1 sdt bumbu penyedap serba guna rasa ayam
2 sdt air jeruk limau
Cara membuat ;
1. Cuci ayam hingga bersih, lumuri dengan air jeruk nipis dan garam, diamkan selama
10 menit cuci bersih kembali, tiriskan.
2. Panggang ayam di atas bara api, setelah matang, memarkan, sisihkan.
3. Panaskan minyak, tumis bumbu tumbuk bersama serai, daun jeruk, jahe dan daun
pandan hingga harum. Masukkan kecap rasa manis, aduk rata. Masak hingga bumbu
meresap.
4. Setelah matang, masukkan air jeruk limau, aduk rata, angkat.
5. Sajikan hangat dengan nasi putih.
Untuk : 6 orang
»»  read more

AYAM UDANG ASAM MANIS

BAHAN:
1 dada ayam, haluskan
150 gram udang, haluskan
50 gram tepung sagu
1 butir telur
1 sdt garam dan 1/2 sdt merica bubuk
2 sdt bumbu penyedap serba guna rasa ayam
3 siung bawang putih, cincang halus, tumis
1 buah nanas, potong menurut selera
100 gram kapri
Minyak goreng secukupnya
SAUS:
250 ml sari jeruk manis
3 sdm saus tomat
3 cm jahe, memarkan
1 sdm gula pasir
1 sdm cuka
1 sdm tepung maizena, larutkan dengan sedikit air
CARA MEMBUAT:
1. Bola ayam udang: campur ayam dan udang, aduk rata. Tambahkan dengan
tepung sagu, telur, garam, merica, dan bumbu penyedap serba guna rasa ayam,
aduk rata. Tambahkan tumisan bawang putih, aduk rata.
2. Panaskan minyak, ambil adonan sesendok-sendok, bentuk bola dan goreng
hingga cokelat keemasan, angkat, sisihkan.
3. Saus: campur sari jeruk dengan saus tomat, jahe, gula, dan cuka masak,
didihkan. Setelah mendidih, kentalkan dengan larutan maizena, masak hingga
mengental, tambahkan nanas, wortel, dan kacang polong, masak sebentar,
angkat.
4. Siapkan pinggan, taruh bola ayam udang, tuangkan saus dan isiannya. Sajikan
hangat.
Untuk: 6 orang
»»  read more

Tuesday, March 25, 2008

SUP PASTA BENING

BAHAN : Kaldu ikan
250 gram ikan kakap
1 buah bawang Bombay potong-potong
1 batang daun bawang iris
1 batang seledri iris
5 biji merica butiran
1 liter air
Isi :
12 udang ukuran sedang
2 sdm minyak goreng
2 siung bawang putih memarkan
5 cm jahe memarkan
125 gram pasta/angel hair, rebus matang
150 gram kapri
2 sdt garam
1/2 sdt merica bubuk
2 sdm saus ikan/kecap ikan
2 sdm air jeruk nipis
Taburan : irisan daun bawang dan daun ketumbar
CARA MEMBUAT :
1. Kaldu ikan : masak ikan bersama bawang Bombay, daun bawang, seledri, merica butiran
dan air, setelah mendidih dan ikan matang angkat dan saring.
2. Panaskan minyak, tumis bawang putih dan jahe hingga harum, masukkan ke dalam kaldu
dan didihkan kembali.
3. Masukkan udang, kapri, masak hingga udang matang, tambahkan garam dan merica
bubuk, aduk rata, masukkan saus ikan dan air jeruk nipis angkat.
4. Siapkan mangkuk isi dengan pasta potongan ikan dan tuangkan kuah dengan isiannya,
taburi daun bawang dan daun ketumbar.
Untuk : 6 orang
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Wednesday, March 19, 2008

Vegetable Pickle with Turmeric (Acar Kuning)

Ingredients:
  • 8 shallots, sliced
  • 4 garlic cloves, sliced
  • 2 Tbs. ground coriander
  • 2 tsp. ground cumin
  • ½ tsp. shrimp paste (terasi)
  • ½ tsp. turmeric
  • 8 kemiri nuts
  • 1½ cups thick coconut milk
  • 3 Tbs. oil
  • 2 stalks lemon grass
  • 2 slices laos (galangale), soaked in coconut milk for ½ hour
  • 2 Bay leaves, soaked in coconut milk for ½ hour
  • 1 lb. Chinese long beans, cut into 1-inch pieces
  • ½ cup carrot, thin sliced
  • 1 lb cabbage leaves, cut into bite-size pieces
  • 1 lb. bamboo shoots, cut into 1-inch cubes
  • 1 large cucumber, peeled, seeded, halved lengthwise, and sliced diagonal
  • 5 hot red chili, halved and seeded
  • ½ tsp. salt
  • 2 tsp. white vinegar
Instructions:
  • Blend the shallots, garlic, coriander, cumin, shrimp paste, turmeric, and nuts with 2 Tbs. of the coconut milk to form a smooth paste in a food processor.
  • Heat the oil in a wok or a larfe skillet and stir fry the paste, lemon grass, laos, bay leaves over medium heat for approximately 2 minutes.
  • Add the beans, carrot, cabbage, bamboo shoots, cucumber and chili, stirring after each addition, and stir fry it for about 3 minutes. Add the remaining coconut milk, salt and vinegar and continue to cook for another 2-3 minutes. (Do not overcook the vegetables).
  • Let the mixture cool and chill it. Serve cold or at room temperature.

Makes 10 servings.

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ES KRIM KAYA RASA

Bahan:
1 ltr es krim Walls 2 in 1
Chocolate & Vanilla Chcochips
250 gr Mangga
250 gr Melon
250 gr Pepaya
50 ml Susu
Whipping Cream
Coklat Masak
Strawberry

Cara Membuat:

1. Masukkan eskKrim dan susu secukupnya ke dalam blender, campur hingga halus

2. Siapkan gelas, tata buah pada gelas. Masukkan buah Mangga, Melon dan Pepaya.

3. Tuangkan es krim pada gelas buah tersebut.

4. Tambahkan Whipping Cream, coklat masak yang dilelehkan, kemudian hias pada bagian atasnya.

5. Taruh buah Strawberry dan daun mint sebagai hiasan.

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ES PUDING TAPE HIJAU

Bahan:
1 bks Agar-agar bubuk hijau
600 ml air
150 gr Gula Pasir
250 gr Tape Ketan Hijau
Isi:
1 bh Kelapa Muda
300 ml Santan
Sirup Merah
Susu Kental Manis
Es Serut

Cara Membuat:

1. Didihkan air, campur dengan agar-agar. Aduk rata dan tambahkan gula pasir. Setelah mendidih, masukkan tape, aduk rata dan masak sebentar.

2. Tuangkan ke dalam loyang, hilangkan uap panas dan masukkan dalam lemari pendingin.

3. Setelah dingin, potong bentuk dadu dan tuangkan ke dalam gelas. Tambahkan kelapa muda dan santan atau susu.

4. Beri es serut, tambahkan susu kental manis dan sirup merah.

5. Hias dengan daun pandan dan sajikan.

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Wednesday, March 12, 2008

Deep Fried Beef and Vegetables Wrap (Martabak Telor)

Filling Ingredients:
  • 8 Tbs. oil
  • 4 cloves garlic, peeled and sliced
  • 1½ lbs. minced or ground beef
  • 2 medium-sized shallots, minced
  • 1 medium-sized onion, halved and sliced
  • 2 Tbs. chopped Chinese celery leaves
  • 1 Tbs. curry powder
  • 4 eggs
  • 1 stalk green onion, finely sliced
  • Salt and white pepper to taste

Dough Ingredients:

  • 2 cups white flour (unbleached preferred)
  • 3 Tbs. oil
  • ¾ cup water
  • Pinch of salt
Instructions:
  • Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
  • While dough is resting, make the filling. Hear oil and sauté garlic and shallots for a few seconds. Add ground beef and stir fry over medium high heat until the meat changes color. Add onion and celery leaves and continue stir frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
  • To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
  • Heat a large heavy frying pan or griddle with 2 Tbs. oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
  • Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.

Makes 4 martabak.

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Crispy Sweet Rolls (Kue Semprong)

Ingredients:
  • 260 gram rice flour
  • 150 gram granulated sugar
  • 4 eggs
  • ½ tsp. cinnamon powder
  • 450 cc coconut milk from 1 coconut
  • cooking oil for greasing
Instructions:
  • Mix the flour and sugar thoroughly. Add beaten eggs, stir well. Pour the coconut milk and cinnamon into the flour mixture. Stir well.
  • Heat the cookie mold over a low flame, grease with cooking oil. Put 2 Tbs. of dough into mold and smooth out with the back of the spoon. Close the mold by joining the two halves. Bake over a low flame on each side for about 5 minutes. After the dough is golden brown, roll it right away. Cool on a rack.

Note:

  • The cinnamon cookie mold usually has carvings in different shapes on both inner sides of the iron sheet. These shapes usually are circles with lace like edges.
  • When pouring in the mix, keep the mold flat to ensure that the dough does not spread. Smooth the dough out on the circle shape section of the mold.
  • Roll the dough when it is still hot. If not, the cookie will dry out and will not be able to be rolled. To be safe, roll while the cookie is still in the mold over heat. Start by hand, then roll again with the help of a small spatula. Remove and let cool.
  • Keep the dough not too thin but not too thick. If it is too watery or thin, the dough will not be able to stick to the mold, and will spread out of place. Because the dryness of rice flour varies, do a test: if it is too watery, add flour. If it is too thick, add water.

Makes 50 rolls.

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Corn Fritters (Perkedel Jagung)

Ingredients:
  • sweet corn kernels from 3 corns.
  • 1 Tbs. chives slices
  • 1 egg beaten
  • 2 Tbs. flour
  • 1 cup of oil for frying

Spice Paste Ingredients:

  • 1 Tbs. kunci root, pounded
  • 2 tsp. coriander, dryly fried
  • 1 tsp. fresh cornpepper
  • 6 shallots
  • 3 clove garlic
  • 1 tsp. salt
  • sugar to taste
Instructions:
  • Coarsely pound the corn kernels. Mix it with the the rest of the ingredients including the ready spice paste to make a smooth and thick batter
  • Heat the oil under medium high heat. Take a-2-spoonfull each time of the batter, fry it it turns golden brown. Remove and ready to serve.

For 5-6 servings.

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Tuesday, January 8, 2008

Glossary of Ingredients

Source : Merry's Kitchen

Basil, Lemon (daun kemangi):
A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a grarnish. Although the flavor will be different, you can use another type of basil.

Candlenut (tingkih)Candlenut (tingkih/kemiri): A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.

Cardamom (kapulaga): About 8-12 intenselu fragrant black seeds are enclosed in strawcolored, fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.

Celery (seledri)Celery (seledri): The celery used in Indonesia is somewhat different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as "Chinese celery" abroad and is used as a herb rather than a vegetable.

Chilies (cabai, also called cabe or lombok)Chilies (cabai, also called cabe or lombok): There are several types of chili pepper used in Indonesia. One thing that is important about chili pepper, the amount of heat increases as the size of the chili pepper diminishes. Green chilies are the unripe fruit, and have a flovor different from red chilies. Fresh, finger-length red chilies are the most commonly used. Dried chilies also used in some dishes and they should be torn into pieces and soaked in hot water to soften before grinding or blending. Hottest of all chilies are the tiny fiery bird's-eye chilies (cabe rawit). To reduce the heat of the dish while retaining the flavor, remove some or all the chili's seeds.

Cinnamon (kayu manis)Cinnamon (kayu manis): A thick, dark brown bark of a type of cassia. Do not substitute with ground cinnamon if you can.

Cloves (cengkeh)Cloves (cengkeh): A small, brown, nail-shaped spice. Whole cloves are frequently used to flavour cooking liquids for simmering fish, poultry or meat.

Coconut (kelapa)Coconut (kelapa): The grated flesh of the coconut is frequently added to food. It can also be squeezed in water to make coconut milk. To make fresh coconut milk, put 2 cups of freshly grated ripe coconut into a bowl and add 2 cups of lukewarm water. Squeexe and knead the coconut thoroughly for 1 minute, then strain thorugh cheesecloth into a bowl to obtain thick coconut milk. Repeat the process with another 1 cup of water to obtain thin coconut milk. Combine both for the coconut milk. Coconut milk can be frozen; thaw and stir thoroughly before use. The best substitute for fresh coconut mik is instant coconut powder. Combine this with warm water as directed on the packet. For richer, creamier flavor required for desser and cakes, use canned (unsweetened) coconut cream.

Coriander Seeds (ketumbar): Small straw-colored seeds with a faintly orange flavor. Whole seeds are usually lightly crushed before use.

Cumin (jintan): use sparingly as it has a strong smell.

Cup Leaves (daun mangkok): The shape of the leaf is like a cup. It's also known as tapak leman (Nothopanax scutellarium) and it usually used to cook stew dishes. A good substitute is curly kale.

Garlic (bawang putih): The cloves of garlic in the Western countries are considerably larger. Adjust the amount to suit your taste.

ginger.jpg (11909 bytes)Ginger (jahe): This pale creamy yellow root is a very important ingredient for Indonesian cooking. Always scrape the skin off fresh ginger before using, and never substitute powdered ginger as the taste is quite different. Ginger can be stored in a cool place for several weeks.

KencurKencur: It is sometimes known as lesser galangal. This ginger-like root has a unique, champor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximatley 30 minutes; use ½-1 tsp. of powder for 1-inch fresh root.

Laos (lengkuas)Laos (lengkuas): Sometimes is called galangal, this is a member of the ginger family and it has a very tough but elusively scented root that must be peeled before use. Substitute slices of dried laos (soaked in boiling water for 30 minutes) or powdered laos (1 tsp = 1 inch).

Lemongrass (serai)Lemongrass (serai): This is an intensely fragrant herb that is used for soupd, seafood and meat dishers and spice pastes to produce lemony flavor. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches).

Kaffir lime (jeruk purut)Lime: There are several types of lime used in Indonesia. The most fragrant one is called kaffir lime (jeruk purut). Kaffir lime has virtually no juice, but the double leaf is often used whole or very finely shredded, while the grated skin is occasionally used in cooking. The picture on the right shows Kaffir lime. The round yellow-skinned limes which size is slightly larger than a golf ball (jeruk nipis) and small, dark green limes (jeruk limau) are used for their juice. If limes are not available in your area, you can subsitute it with lemon.

Nutmeg (pala): Always grate whole nutmeg just before using as the powdered spice quickly loses its fragrance.

Palm Sugar (gula jawa)Palm Sugar (gula jawa): Juice extracted from the coconut flower or aren palm is boiled and packed into molds to make sugar with a faint caramel taste. If palm sugar is not available, substitute with soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sigar with 1 cup of water and 2 pandan leaves. Bring to a boil, simmer for 10 minutes, strain and store in refrigerator.

Pandan Leaf (daun pandan)Pandan Leaf (daun pandan): The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor dessert and cakes.

Peanuts (kacang tanah): Used raw and ground to make suace, or deep fried and used as a garnish or condiment.

Pepper (merica): Both black and white eppercorns are crushed just before usel ground white pwpper is also used on occasion.

Salam Leaf (daun salam): A subtly flavored lead of the cassia family, this bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.

Shallots (bawang merah)Shallots (bawang merah): Widely used in Indonesian cooking, pounded to make spice pastes, sliced and added to food before cooking, and sliced and deep fried to make a garnish.

Shrimp Paste (terasi): This ingredient has a strong fragrance; it is always cooked before eating, generally toasted over a fire before being combined with other ingredients. The color of this ingredient range from purplish pink to brownish black.

Slaked Lime (kapur sirih): A paste obtained by grinding sea shells in a little liquid. This is the lime which is chewed with betelnuts, gambir and tobacco.

Soy Sauce: There are two types of soy suace that are used in Indonesian cooking, thick soy sauce (kecap manis), and the thinner, more salty thin soy sauce (kecap asin). If you cannot obtain sweet soy sauce, use the dark black Chinese soy sauce and add brown sugar to sweeten it.

Tamarind (asem/lunak): The dark brown pod of the tmarind tree contains a sour fleshy pulp, which adds a fruity sourness to many dishes. Packets of pulp usually contains the seeds and fibers. To make tamarind juice, measure the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fiber and any skin.

turmeric.jpg (3806 bytes)Turmeric (kunyit): An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and pungent taste to many dishes. If you can buy fresh turmeric, pick roots that are da
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Vegetables Spice Paste (Bumbu Sayur)

Ingredients:
  • 8 shallots, peeled and chopped
  • 10 cloves garlic, peeled and chopped
  • 2 inches kencur root, peeled and chopped
  • 12 inch laos, peeled and thinly sliced
  • 4 inches fresh turmeric, peel and sliced
  • 2 Tbs. vegetable oil
  • 1 stalks lemongrass, bruised
  • 1 salam leaves
  • 6 large red chilies, finely sliced
  • 3-5 small red chilies
  • 1 tsp. coriander seeds
  • 1 tsp. salt
  • 1 tsp. coriander seeds
  • 1 tsp. dried shrimp paste
  • ¼ tsp. ground white pepper
Instructions:
  • Put shallots, garlic,kencur, laos, turmeric, coriander seeds, chilies and dried shrimp paste into a food processor or use a mortar and grind coarsely. Heat oil in a wok or a skillet and fry ground paste and remaining ingredients, sauté for 2 minutes or until the paste changes to a golden color. Cool before using.

Makes 1 cup.

source : Merry's Kitchen

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Sweet Soy Sauce (Kecap Manis)

This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US.

Ingredients:
  • 2½ cups sugar
  • 2¾ cups Chinese dark soy sauce
  • 3 cloves garlic, cracked
  • ½ tsp. star anise pods
  • 2 salam (Indian Bay) leaves
  • 2 pieces laos (galanggal)
  • ½ cup water
Instructions:
  • Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients.
  • Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.
  • All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated.

Makes approximately 2-3 cups.

source : Merry's Kitchen

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Seafood Spice Paste

Ingredients:
  • 10 large red chilies, seeded and chopped
  • 6 cloves garlic, peeled and chopped
  • 15 shallots, peeled and chopped
  • 4 inches ginger root, peeled and chopped
  • 4 inches fresh turmeric, peeled and chopped (or 4 tsp. powder)
  • 1 medium size tomato, skinned and seeded
  • 1 Tbs. coriander seeds
  • 10 candlenuts
  • 1 tsp. dried shrimp paste (terasi)
  • 4 Tbs. vegetable oil
  • 3 Tbs. tamarind pulp
  • 2 salam leaves
  • 2 stalks lemongrass
Instructions:
  • Process all ingredients, except oil, tamarind pulp, salam leaves and lemongrass, until coarsely ground.
  • Heat oil in a wok, add all ingredients and cook over medium heat for approximately 5 minutes, stirring frequently, until golden. Cool before using.

Makes 2 cups.

source : Merry's Kitchen

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Coconut Milk (Santan)

The best coconut milk naturally comes from fresh coconut. However, dessicated coconut, coconut powder and the commercially available coconut milk are excellent substitute.

How to choose the right coconut:

  • For oily dishes, such as Spicy Coconut Beef (Rendang), choose old coconuts. This type of coconut is typically dry and has dark brown skin.
  • For medium oily dishes, such as Vegetables Stew (Sayur Lodeh), choose a fairly old coconut with a yellowish brown skin.
  • For desserts, choose a mature or young coconut.

How to make coconut milk:

  • Quarter the coconut to make it easier for you to grate the coconut. To make coconut milk, you generally grate the coconut in an up and down motion holding the coconut with the convex side facing out. The gratings will be fine and result in more coconut milk. For desserts, they need a coarser grate. That means you need to grate the coconut with the concave side facing upwards.
  • After the coconut is grated, add ¼ cup of warm water. Squeeze a handful of the grated coconut so that the water becomes white and takes up the juices of the coconut. Keep doing this until every last drop of the grated coconut has gone into the water. Strain the liquid through a fine sieve. This first pressing is called thick coconut milk.
  • Add another ½ cup of warm water after the first pressing and repeat the same procedure as above. The results is called the thin coconut milk. Continue adding warm water and squeezing the grated coconut until you have obtained the amount you need.

Notes:

  • Thick coconut milk is cooked an a different manner from the thin one. In coconut milk-based dishes sich as stews or curries, the coconut milk is added towards the end to minimize the danger of coconut milk separating.
  • Don't forget to stir continuously when cooking coconut milk-based dishes, especially after adding the thick coconut milk. If you don't, the coconut milk will separate.
  • When you make desserts or rice dishes, you must peel the brown skin of the coconut first so that your coconut milk will be white as cream and not contain any brown spots.
source : Merry's Kitchen
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