Bahan:
4 btr telur pisahkan putih & kuning
2 sdm susu / krim
¼ sdt garam
¼ sdt merica bubuk
15 g margarin
50 g ikan salmon asap cicang
50 g keju
20 g ikan salmon asap, iris tipis² u/ hiasan
5 g daun dill segar
Cara:
1. Kocong kuning telur dgn susu, smp berbuih, masuk garam, merica, aduk rata. Sisihkan
2. Kocok putih telur smp mengembang & kaku. Campurkan perlahan dg kuning telur, aduk rata
3. panaskan margarin dlm wajan datar. Tuang adonan telur smp berwarna kecoklatan angkat wajan dr api
4. Taburi dgn salmon cincang. Masukkan ke dlm oven ± 5menit smp permukaan matang & membeku.
5. taruh dipiring taburi keju, salmon.
Wednesday, July 30, 2008
Udang Bungkus Daging Asap
Bahan-Bahan :
6 ekor (± 300 gram) udang besar (pancet)
1 sendok teh air jeruk nipis
1/2 sendok teh garam
1/2 sendok teh merica
6 lembar daging asap
minyak goreng
1 sendok makan saus cabai
1 sendok makan saus tomat
Cara Mengolah :
1. Kupas udang dan sisakan ekornya.
2. Kerat-kerat perut udang agar bisa diluruskan.
3. Rendam dalam campuran air jeruk nipis, garam, dan merica selama 10 menit.
4. Ambil selembar daging asap.
5. Letakkan udang di atasnya.
6. Gulung udang, biarkan ekor udang terlihat.
7. Celupkan ke dalam adonan pencelup.
8. Goreng dalam minyak panas sampai matang, angkat dan tiriskan.
9. Hidangkan dengan campuran saus cabai dan saus tomat.
6 ekor (± 300 gram) udang besar (pancet)
1 sendok teh air jeruk nipis
1/2 sendok teh garam
1/2 sendok teh merica
6 lembar daging asap
minyak goreng
1 sendok makan saus cabai
1 sendok makan saus tomat
Cara Mengolah :
1. Kupas udang dan sisakan ekornya.
2. Kerat-kerat perut udang agar bisa diluruskan.
3. Rendam dalam campuran air jeruk nipis, garam, dan merica selama 10 menit.
4. Ambil selembar daging asap.
5. Letakkan udang di atasnya.
6. Gulung udang, biarkan ekor udang terlihat.
7. Celupkan ke dalam adonan pencelup.
8. Goreng dalam minyak panas sampai matang, angkat dan tiriskan.
9. Hidangkan dengan campuran saus cabai dan saus tomat.
Asparagus Pesto Pizza
Ingredients
3/4 lb. asparagus, cut into 3/4 inch lengths
1 Tbsp. oil
1 Tbsp. pine nuts
1 cup fresh basil leaves
1 clove garlic, chopped
2 Tbsps. Romano or Parmesan cheese, grated
1 Tbsp. oil
1 large baked cheese pizza crust
1 red bell pepper\cooked, seeded and chopped
1/2 lb. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to temperature 350°F. Place asparagus in a steamer basket over boiling water. Cover pan and steam 5 minutes, or until bright green and almost tender. Drain, rinse under cold water and rinse again. Heat oil in a heavy saucepan over medium high heat. Sauté pine nuts 3-5 minutes, stirring constantly, until lightly browned. Transfer pine nuts in oil and next 4 ingredients to a blender or food processor and process until smooth. Spread pesto over crust and top with asparagus, pepper, mozzarella and Parmesan. Place pizza on an oven tray and bake 15 minutes, or until topping is golden brown
3/4 lb. asparagus, cut into 3/4 inch lengths
1 Tbsp. oil
1 Tbsp. pine nuts
1 cup fresh basil leaves
1 clove garlic, chopped
2 Tbsps. Romano or Parmesan cheese, grated
1 Tbsp. oil
1 large baked cheese pizza crust
1 red bell pepper\cooked, seeded and chopped
1/2 lb. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to temperature 350°F. Place asparagus in a steamer basket over boiling water. Cover pan and steam 5 minutes, or until bright green and almost tender. Drain, rinse under cold water and rinse again. Heat oil in a heavy saucepan over medium high heat. Sauté pine nuts 3-5 minutes, stirring constantly, until lightly browned. Transfer pine nuts in oil and next 4 ingredients to a blender or food processor and process until smooth. Spread pesto over crust and top with asparagus, pepper, mozzarella and Parmesan. Place pizza on an oven tray and bake 15 minutes, or until topping is golden brown
Artichoke Focaccia Pizza
Ingredients
14 oz. artichoke hearts, drained and quartered
1 red bell pepper\cooked, seeded and chopped
2 cups Italian cheese blend, shredded
1 cup grated Parmesan cheese
1/2 cup fresh flat leaf parsley, chopped
1/2 cup mayonnaise
2 tsps. garlic, coarsely chopped
1 tsp. pepper
1/4 tsp. cayenne
1 10 inch focaccia bread, sliced in half horizontally
2 Tbsps. olive oil
Instructions
Preheat oven to temperature 375°F. Combine first 3 ingredients, 1 tsp. Parmesan, and next 5 ingredients in a bowl. Mix thoroughly. Place each foccacia half on a cookie sheet and drizzle each half with 1 tablespoon oil and 1/4 cup Parmesan. Divide and spread artichoke mixture on each focaccia half. Bake 20-25 minutes or until bubbly
14 oz. artichoke hearts, drained and quartered
1 red bell pepper\cooked, seeded and chopped
2 cups Italian cheese blend, shredded
1 cup grated Parmesan cheese
1/2 cup fresh flat leaf parsley, chopped
1/2 cup mayonnaise
2 tsps. garlic, coarsely chopped
1 tsp. pepper
1/4 tsp. cayenne
1 10 inch focaccia bread, sliced in half horizontally
2 Tbsps. olive oil
Instructions
Preheat oven to temperature 375°F. Combine first 3 ingredients, 1 tsp. Parmesan, and next 5 ingredients in a bowl. Mix thoroughly. Place each foccacia half on a cookie sheet and drizzle each half with 1 tablespoon oil and 1/4 cup Parmesan. Divide and spread artichoke mixture on each focaccia half. Bake 20-25 minutes or until bubbly
Moppin Chesse
Bahan :
100 gr tepung terigu
1 sdt baking powder
75 gr margarine dicairkan
75 ml susu cair
2 btr telur ayam
½ sdt gula pasir
¼ sdt garam
25 g keju parut
50 g jagung manis dipipil
1 lembar smoke beef di potong kotak kecil
cara membuat
1. ayak tepung terigu dan baking powder, sisihkan
2. dalam wadah lain aduk margarine leleh, susu, telur, gula dan garam. Tuang dalam campuran tepung aduk perlahan.
3. tambahkan keju cheddar, jagung manis dan smoke beef aduk rata.
4. sendokkan adonan ke dalam festinade
100 gr tepung terigu
1 sdt baking powder
75 gr margarine dicairkan
75 ml susu cair
2 btr telur ayam
½ sdt gula pasir
¼ sdt garam
25 g keju parut
50 g jagung manis dipipil
1 lembar smoke beef di potong kotak kecil
cara membuat
1. ayak tepung terigu dan baking powder, sisihkan
2. dalam wadah lain aduk margarine leleh, susu, telur, gula dan garam. Tuang dalam campuran tepung aduk perlahan.
3. tambahkan keju cheddar, jagung manis dan smoke beef aduk rata.
4. sendokkan adonan ke dalam festinade
Mini Pancake Burger
Bahan pancake :
125 gr tepung terigu
½ sdt baking powder
½ sdt garam
1 butir telur, dikocok lepas
150 ml air
2 sdm susu kental manis
Pelengkap :
1 buah tomat, dipotong tipis
1 buah ketimun jepang, dipotong tipis-tipis
6 lembar daging asap, daun selada
saus tomat
cara membuat:
1. ayak tepung terigu, baking powder, tambahkan garam aduk rata.
2. aduk telur, air dan susu kental manis
3. tuang campuran telur, susu kental manis putih ke dalam tepung sambil diaduk hingga rata.
4. Tuang adonan pancake ke dalam festinade.
5. ambil selembar pancake yg sdh jadi letakkan daun slada diatasnya daging asap, ketimun dan tomat.
125 gr tepung terigu
½ sdt baking powder
½ sdt garam
1 butir telur, dikocok lepas
150 ml air
2 sdm susu kental manis
Pelengkap :
1 buah tomat, dipotong tipis
1 buah ketimun jepang, dipotong tipis-tipis
6 lembar daging asap, daun selada
saus tomat
cara membuat:
1. ayak tepung terigu, baking powder, tambahkan garam aduk rata.
2. aduk telur, air dan susu kental manis
3. tuang campuran telur, susu kental manis putih ke dalam tepung sambil diaduk hingga rata.
4. Tuang adonan pancake ke dalam festinade.
5. ambil selembar pancake yg sdh jadi letakkan daun slada diatasnya daging asap, ketimun dan tomat.
Tarragon Chicken Salad
4 boneless, skinless chicken breasts
1 cup heavy cream
1/2 cup sour cream
1/2 cup mayonaise
2 ribs celery, chopped
1/2 cup walnut halves
1 Tbls. dried tarragon
Preheat oven to 350F.
Place chicken breasts on a baking pan and pour cream over them.Bake for 20−25 minutes. Remove from oven and allow to cool in the cream. Cut meat in bite size pieces and discard cream.
Whisk sour cream and mayonaise together and pour over chicken.
Add celery, walnuts, tarragon and toss well. Add salt and pepper totaste.
Cover and refrigerate at least four hours before serving.
1 cup heavy cream
1/2 cup sour cream
1/2 cup mayonaise
2 ribs celery, chopped
1/2 cup walnut halves
1 Tbls. dried tarragon
Preheat oven to 350F.
Place chicken breasts on a baking pan and pour cream over them.Bake for 20−25 minutes. Remove from oven and allow to cool in the cream. Cut meat in bite size pieces and discard cream.
Whisk sour cream and mayonaise together and pour over chicken.
Add celery, walnuts, tarragon and toss well. Add salt and pepper totaste.
Cover and refrigerate at least four hours before serving.
Salad - Winter Fruit Salad
1 1/3 cups quinoa, rinsed (available in health food stores)
1 1/2 cups water
2 kumquats − halved, seeded and chopped
2 tablespoons chopped fresh cilantro
1/4 cup olive oil
2 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 large bosc pear− peeled, cored and chopped
1 cucumber − peeled, seeded and chopped
1 cup watercress, trimmed and chopped
In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stir ring often, until tender, about 12 minutes. Drain and cool completely.
In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.
1 1/2 cups water
2 kumquats − halved, seeded and chopped
2 tablespoons chopped fresh cilantro
1/4 cup olive oil
2 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 large bosc pear− peeled, cored and chopped
1 cucumber − peeled, seeded and chopped
1 cup watercress, trimmed and chopped
In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stir ring often, until tender, about 12 minutes. Drain and cool completely.
In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.
Kentang Keju Asparagus
Bahan-Bahan :
1 kg Kentang berukuran besar
125 gram Asparagus kalengan, potong 1 cm
2 sendok makan Margarin
1 sendok makan Tepung terigu
180 gram Susu
50 gram Keju Cheddar
3 batang Bawang prey, iris tipis
100 gram Daging udang rebus, cincang
1/2 sendok teh Garam
Cara Mengolah
1. Cuci bersih kentang, kupas bagian atas kentang sedikit saja. Panggang selama 10 menit hingga matang. Angkat dan dinginkan.
2. Keruk sebagian kulit kentang melalui kulit yang telah dikupas tadi, hingga membentuk sumur.
3. Buat isi: Lelehkan margarin, masukkan tepung terigu sekaligus. Aduk-aduk hingga rata, tuangkan susu, bawang prey, asparagus, keju, udang, dan garam
4. Masak sambil aduk-aduk hingga mengental
5. Masukkan 1/2 sendok makan adonan isi ke dalam lubang kentang dan isi habis.
6. Panggang sebentar hingga agak kering. Angkat, sajikan panas.
1 kg Kentang berukuran besar
125 gram Asparagus kalengan, potong 1 cm
2 sendok makan Margarin
1 sendok makan Tepung terigu
180 gram Susu
50 gram Keju Cheddar
3 batang Bawang prey, iris tipis
100 gram Daging udang rebus, cincang
1/2 sendok teh Garam
Cara Mengolah
1. Cuci bersih kentang, kupas bagian atas kentang sedikit saja. Panggang selama 10 menit hingga matang. Angkat dan dinginkan.
2. Keruk sebagian kulit kentang melalui kulit yang telah dikupas tadi, hingga membentuk sumur.
3. Buat isi: Lelehkan margarin, masukkan tepung terigu sekaligus. Aduk-aduk hingga rata, tuangkan susu, bawang prey, asparagus, keju, udang, dan garam
4. Masak sambil aduk-aduk hingga mengental
5. Masukkan 1/2 sendok makan adonan isi ke dalam lubang kentang dan isi habis.
6. Panggang sebentar hingga agak kering. Angkat, sajikan panas.
AYAM BAWANG PUTIH
BAHAN
1 Ekor Ayam Muda
1 ½ Cup Bawang Putih
2 Cup Arak
1 sd. teh Garam
3 Cup Air
CARA MEMBUAT
Ayam dicuci bersih direndam dengan air panas. Bawang Putih dikupas kulitnya, masukkan kedalam Rongga Perut Ayam. Masukkan/tuangkan Arak. Rongga Perut Ayam dijahit. Masukkan Air dan Garam dalam loyang, letakkan Ayamnya, dikukus selama 1 jam.
1 Ekor Ayam Muda
1 ½ Cup Bawang Putih
2 Cup Arak
1 sd. teh Garam
3 Cup Air
CARA MEMBUAT
Ayam dicuci bersih direndam dengan air panas. Bawang Putih dikupas kulitnya, masukkan kedalam Rongga Perut Ayam. Masukkan/tuangkan Arak. Rongga Perut Ayam dijahit. Masukkan Air dan Garam dalam loyang, letakkan Ayamnya, dikukus selama 1 jam.
UDANG GULUNG KERTAS
BAHAN
12 Ekor Udang
4 butir Kuning Telur Asin
200 gram Daging
3 buah Jamur (Hio Ko)
2 sd. mk. Irisan Rebung
¼ sd. teh Air Jahe
½ sd. mk. Garam
CARA MEMBUATNYA
Udang dibacem dengan air Jahe dan Garam
siapkan sepotong kertas kaca, letakkan udang diatasnya, kemudian Daging yang telah dihaluskan, Hio Ko yang telah diiris, juga irisan Rebung, terakhir beri 1/3 Kuning Telur Asin, lalu kertas digulung.
Masukkan dalam Microwave Oven selama 4 menit
12 Ekor Udang
4 butir Kuning Telur Asin
200 gram Daging
3 buah Jamur (Hio Ko)
2 sd. mk. Irisan Rebung
¼ sd. teh Air Jahe
½ sd. mk. Garam
CARA MEMBUATNYA
Udang dibacem dengan air Jahe dan Garam
siapkan sepotong kertas kaca, letakkan udang diatasnya, kemudian Daging yang telah dihaluskan, Hio Ko yang telah diiris, juga irisan Rebung, terakhir beri 1/3 Kuning Telur Asin, lalu kertas digulung.
Masukkan dalam Microwave Oven selama 4 menit
Be Guling (Suckling Pig)
Ingredients:
1 suckling pig, weighing about 6-8kg
1½ tbsp salt
200 shallots, peeled and sliced
100 gr cloves garlic, peeled and sliced
50 gr ginger, peeled & chopped
300 gr candlenuts, chopped
350 gr fresh turmeric, peeled &chopped
3 tbsp coriander seeds, crushed
80 gr laos, finely chopped
120 gr bird's-eye chilies, sliced
10 stalks lemon grass, finely sliced
1 tbsp black peppercorns, crushed
1 tsp dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2½ tbsp oil
4 tbsp turmeric water
Directions:
PREPARATION:
Ensure inside of suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill inside of suckling with mixture, close belly with string or thin satay skewer. Rub the outside of the pig with turmeric water until the skin is shiny yellow.
Place suckling pig on roasting rack and roast in hot oven (220°C / 425°F) for approximately 1 hour. Rest for 10 minutes in warm place before serving. When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, and then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.
Helpful hint: If you have a large barbeque with rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavor.
1 suckling pig, weighing about 6-8kg
1½ tbsp salt
200 shallots, peeled and sliced
100 gr cloves garlic, peeled and sliced
50 gr ginger, peeled & chopped
300 gr candlenuts, chopped
350 gr fresh turmeric, peeled &chopped
3 tbsp coriander seeds, crushed
80 gr laos, finely chopped
120 gr bird's-eye chilies, sliced
10 stalks lemon grass, finely sliced
1 tbsp black peppercorns, crushed
1 tsp dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2½ tbsp oil
4 tbsp turmeric water
Directions:
PREPARATION:
Ensure inside of suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill inside of suckling with mixture, close belly with string or thin satay skewer. Rub the outside of the pig with turmeric water until the skin is shiny yellow.
Place suckling pig on roasting rack and roast in hot oven (220°C / 425°F) for approximately 1 hour. Rest for 10 minutes in warm place before serving. When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, and then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.
Helpful hint: If you have a large barbeque with rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavor.
Babi Pongteh (braised pork with bamboo shoots)
Ingredients:
200 - 300 gram of lean pork
1 can of winter bamboo shoots
5-6 dried shitakee
1 cup hot water
vegetable oil
3 teaspoon preserved brown soy beans (or to taste)
1 teaspoon of chopped garlic
1 teaspoon of chopped shallots
1 cup water (Or less depending on taste. I like mine a little thick)
pinch of sugar
whole chilies (ends snapped) to taste - optional
Directions:
Wash the pork and cut into chunky pieces.
Cut winter bamboo shoots into same-sized wedges.
Soak the dried shitakee in hot water until softened. Drain but reserve the soaking water.
Halve or quarter the softened mushroom.
Brown the pork pieces to seal the juice.
In a pot, heat the vegetable oil until hot and saute the preserved brown soy beans (pounded first into a paste) with chopped garlic and shallots (and chilies if using) until fragrant and golden. Sprinkle with water from time to time to keep paste from burning (I use the mushroom stock).
Add the browned pork and bamboo pieces into this paste. Add water, including the mushroom stock, to cover and bring the lot to the boil.
Simmer until the meat is fork tender. Add sugar and mushroom, halfway through.
When ready, adjust seasoning to taste and serve with steamed rice
200 - 300 gram of lean pork
1 can of winter bamboo shoots
5-6 dried shitakee
1 cup hot water
vegetable oil
3 teaspoon preserved brown soy beans (or to taste)
1 teaspoon of chopped garlic
1 teaspoon of chopped shallots
1 cup water (Or less depending on taste. I like mine a little thick)
pinch of sugar
whole chilies (ends snapped) to taste - optional
Directions:
Wash the pork and cut into chunky pieces.
Cut winter bamboo shoots into same-sized wedges.
Soak the dried shitakee in hot water until softened. Drain but reserve the soaking water.
Halve or quarter the softened mushroom.
Brown the pork pieces to seal the juice.
In a pot, heat the vegetable oil until hot and saute the preserved brown soy beans (pounded first into a paste) with chopped garlic and shallots (and chilies if using) until fragrant and golden. Sprinkle with water from time to time to keep paste from burning (I use the mushroom stock).
Add the browned pork and bamboo pieces into this paste. Add water, including the mushroom stock, to cover and bring the lot to the boil.
Simmer until the meat is fork tender. Add sugar and mushroom, halfway through.
When ready, adjust seasoning to taste and serve with steamed rice
Babi panggang 2
Ingredients:
500 gr daging babi bagian samcam
bumbu 1: Haluskan dan campur jadi satu
3 siung bawang putih
1/2 sdt garam
1/4 sdt merica
1 sdm Angciu
1 sdm kecap asin
1/2 sdm taoco
1/2 sdt bumbu ngohiang (gak pake krn gak ada)
1/2 sdm gula pasir
Bumbu 2:
2 siung bawang putih uleg halus
1/2 sdt garam
1/2 sdt baking powder
1/2 sdm cuka
Saus Taoco
3 sdm taoco di haluskan
1 siung bawang putih di geprek
100 cc air
garam dan gula
1 sdm maizena
Directions:
1. Rebus daging hingga empuk (pakai presto 7-9 menit)
2. Lumuri bagian kulit dengan bumbu 2, lalu di tusuki dengan garpu spy bumbu meresap.
3. Kerat-kerat daging kira kira 2 cm, lumuri bagian daging dengan bumbu 1.
4. Diamkan kira kira 3 jam hingga bumbu meresap.
5. Taruh di atas rak kawat, bawahnya di beri loyang, spy tidak mengotori oven.
6. panggang dengan api atas, sambil sekali sekali di lumuri sisa bumbu dan di bali balik.
7. panggang hingga kering.
8. Goreng dengan wajan datar, bagian kulit menempel di wajan, sampai berwarna kuning kecoklatan dan garing.
9. Sajikan, di potong-potong dengan saus Taoco
Saus taoco
tumis bawang putih dengan 1 sdm minyak hingga harum, masukkan taoco, air, garam dan gula.
kentalkan dengan maizena yang telah di cairkan dengan air
500 gr daging babi bagian samcam
bumbu 1: Haluskan dan campur jadi satu
3 siung bawang putih
1/2 sdt garam
1/4 sdt merica
1 sdm Angciu
1 sdm kecap asin
1/2 sdm taoco
1/2 sdt bumbu ngohiang (gak pake krn gak ada)
1/2 sdm gula pasir
Bumbu 2:
2 siung bawang putih uleg halus
1/2 sdt garam
1/2 sdt baking powder
1/2 sdm cuka
Saus Taoco
3 sdm taoco di haluskan
1 siung bawang putih di geprek
100 cc air
garam dan gula
1 sdm maizena
Directions:
1. Rebus daging hingga empuk (pakai presto 7-9 menit)
2. Lumuri bagian kulit dengan bumbu 2, lalu di tusuki dengan garpu spy bumbu meresap.
3. Kerat-kerat daging kira kira 2 cm, lumuri bagian daging dengan bumbu 1.
4. Diamkan kira kira 3 jam hingga bumbu meresap.
5. Taruh di atas rak kawat, bawahnya di beri loyang, spy tidak mengotori oven.
6. panggang dengan api atas, sambil sekali sekali di lumuri sisa bumbu dan di bali balik.
7. panggang hingga kering.
8. Goreng dengan wajan datar, bagian kulit menempel di wajan, sampai berwarna kuning kecoklatan dan garing.
9. Sajikan, di potong-potong dengan saus Taoco
Saus taoco
tumis bawang putih dengan 1 sdm minyak hingga harum, masukkan taoco, air, garam dan gula.
kentalkan dengan maizena yang telah di cairkan dengan air
Babi Panggang Kulit Garing
Ingredients:
Bahan : 1 kg babi samcan
Bumbu I :
1 sdm bawang putih, dihaluskan (± 15 gr)
1 sdm tauco, dihaluskan (± 25 gr)
1 sdm garam (± 8-10 gr)
1 sdt go hiong
1 sdm arak merah
½ sdt vetsin
½ sdt lada
1 sdm gula pasir
Bumbu II : Untuk kulit luar
1 sdt Garam
1 sdt Soda Kue
1 sdt Cuka
Directions:
Cara :
1. Bumbu nomor I, dihaluskan.
2. Babi direbus sampai empu, lalu kulitnya ditusuk-tusuk dengan garpu
3. Beri bumbu nomor I untuk oles bagian dalam dagingnya sampai rata.
4. Kulitnya dioles dengan bumbu nomor II.
5. Panggang di oven dengan api atas sampai kulitnya garing (harus dibolak balik).
6. Setelah itu, bagian kulitnya digoreng dengan minyak yang sedang panasnya
Bahan : 1 kg babi samcan
Bumbu I :
1 sdm bawang putih, dihaluskan (± 15 gr)
1 sdm tauco, dihaluskan (± 25 gr)
1 sdm garam (± 8-10 gr)
1 sdt go hiong
1 sdm arak merah
½ sdt vetsin
½ sdt lada
1 sdm gula pasir
Bumbu II : Untuk kulit luar
1 sdt Garam
1 sdt Soda Kue
1 sdt Cuka
Directions:
Cara :
1. Bumbu nomor I, dihaluskan.
2. Babi direbus sampai empu, lalu kulitnya ditusuk-tusuk dengan garpu
3. Beri bumbu nomor I untuk oles bagian dalam dagingnya sampai rata.
4. Kulitnya dioles dengan bumbu nomor II.
5. Panggang di oven dengan api atas sampai kulitnya garing (harus dibolak balik).
6. Setelah itu, bagian kulitnya digoreng dengan minyak yang sedang panasnya
Babi Panggang
Bahan:
½ kg daging babi yang agak berlemak
3 sdm kecap asin
4 sdm kecap manis
1 sdt soda kue
2 sdm air
2 sdm margarine
3 butir bawang merah, dihaluskan
halusan:
2 sdm ketumbar
1/4 sdt jintan
3 siung bawang putih
Cara membuatnya:
Lumuri daging yang dibiarkan utuh dengan campuran kecap asin, soda kue, air dan bumbu yang dihaluskan. Diamkan selama 1-2 jam supaya bumbu meresap ke daging. Lebih enak lagi kalau daging dibiarkan di dalam lemari es semalaman. Panggang daging di dalam oven yang sudah dipanaskan dengan api kecil sambil dibolak-balik agar matangnya rata. Selama memanggang, olesi daging dengan adonan pengoles yang terbuat dari campuran margarine, bawang merah dan kecap manis. Panggang daging sampai benar-benarmatang. Biasanya kurang lebih 1 jam. Iris daging selagi masih panas lalu siap dihidangkan. Daging ini enak dimakan dengan sambal kecap.
½ kg daging babi yang agak berlemak
3 sdm kecap asin
4 sdm kecap manis
1 sdt soda kue
2 sdm air
2 sdm margarine
3 butir bawang merah, dihaluskan
halusan:
2 sdm ketumbar
1/4 sdt jintan
3 siung bawang putih
Cara membuatnya:
Lumuri daging yang dibiarkan utuh dengan campuran kecap asin, soda kue, air dan bumbu yang dihaluskan. Diamkan selama 1-2 jam supaya bumbu meresap ke daging. Lebih enak lagi kalau daging dibiarkan di dalam lemari es semalaman. Panggang daging di dalam oven yang sudah dipanaskan dengan api kecil sambil dibolak-balik agar matangnya rata. Selama memanggang, olesi daging dengan adonan pengoles yang terbuat dari campuran margarine, bawang merah dan kecap manis. Panggang daging sampai benar-benarmatang. Biasanya kurang lebih 1 jam. Iris daging selagi masih panas lalu siap dihidangkan. Daging ini enak dimakan dengan sambal kecap.
Sup Ayam Dua Jamur
Odilia Winneke - detikfood
Bahan:
250 g daging ayam, potong-potong
1 sdt bawang putih parut
1/2 sdt merica bubuk
1/2 sdt cabai merah bubuk
1 sdt garam
3 sdm minyak sayur
Kuah:
750 ml kaldu ayam
2 batang daun bawang, iris serong tipis
5 buah jamur shitake segar, iris kasar
100 g jamur shimeji, bersihkan, potong-potong
2 sdt bawang putih parut
1/2 sdt merica bubuk
2 sdt garam
Taburan:
1 sdt cabai merah bubuk
Cara membuat:
• Aduk potongan ayam dengan bawang, merica, cabai bubuk dan garam hingga rata.
• Diamkan selama 30 menit.
• Panaskan minyak, tumis daging ayam berbumbu hingga berubah warna. Angkat.
• Kuah: Didihkan kaldu dan daun bawang.
• Masukkan ayam dan jamur serta bumbu, didihkan dengan api kecil.
• Angkat. Taburi cabai merah bubuk.
• Sajikan panas.
Untuk 4 orang
Bahan:
250 g daging ayam, potong-potong
1 sdt bawang putih parut
1/2 sdt merica bubuk
1/2 sdt cabai merah bubuk
1 sdt garam
3 sdm minyak sayur
Kuah:
750 ml kaldu ayam
2 batang daun bawang, iris serong tipis
5 buah jamur shitake segar, iris kasar
100 g jamur shimeji, bersihkan, potong-potong
2 sdt bawang putih parut
1/2 sdt merica bubuk
2 sdt garam
Taburan:
1 sdt cabai merah bubuk
Cara membuat:
• Aduk potongan ayam dengan bawang, merica, cabai bubuk dan garam hingga rata.
• Diamkan selama 30 menit.
• Panaskan minyak, tumis daging ayam berbumbu hingga berubah warna. Angkat.
• Kuah: Didihkan kaldu dan daun bawang.
• Masukkan ayam dan jamur serta bumbu, didihkan dengan api kecil.
• Angkat. Taburi cabai merah bubuk.
• Sajikan panas.
Untuk 4 orang
Sayap Ayam Bumbu Miso
Odilia Winneke - detikfood
Bahan:
8 buah sayap ayam
200 ml air
6 buah okra, potong 1 cm
Bumbu, aduk rata:
1 sdm miso kuning
1 sdm kecap manis
50 ml kecap Jepang
1/2 sdt jahe parut
2 siung bawang putih, parut
1/2 sdt merica hitam bubuk
Cara membuat:
• Potong sayap ayam menjadi dua, buang bagian yang runcing kecil.
• Aduk sayap ayam dengan Bumbu, diamkan selama 1 jam.
• Taruh dalam panci, tuangi air. Masak dengan api kecil hingga bumbu meresap dan kental.
• Masukkan okra, aduk hingga layu.
• Angkat, sajikan hangat.
Untuk 4 orang
Bahan:
8 buah sayap ayam
200 ml air
6 buah okra, potong 1 cm
Bumbu, aduk rata:
1 sdm miso kuning
1 sdm kecap manis
50 ml kecap Jepang
1/2 sdt jahe parut
2 siung bawang putih, parut
1/2 sdt merica hitam bubuk
Cara membuat:
• Potong sayap ayam menjadi dua, buang bagian yang runcing kecil.
• Aduk sayap ayam dengan Bumbu, diamkan selama 1 jam.
• Taruh dalam panci, tuangi air. Masak dengan api kecil hingga bumbu meresap dan kental.
• Masukkan okra, aduk hingga layu.
• Angkat, sajikan hangat.
Untuk 4 orang
Sate Lilit (Minced Seafood Satay)
Ingredients:
INGREDIENTS:
600 gr skinned boneless snapper fillet
1 cup freshly grated coconut or
1½ cups moistened desiccated coconut
½ cup seafood spice paste
5 fragrant lime leaves, chopped
1 tsp black peppercorns, finely crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp palm sugar
Lemon grass or satay skewers
Directions:
PREPARATION:
1. Mince fish fillet very finely in a food processor or with a chopper.
2. Add all other ingredients & mix well.
3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.
Note: This recipe won't work with frozen fish.
INGREDIENTS:
600 gr skinned boneless snapper fillet
1 cup freshly grated coconut or
1½ cups moistened desiccated coconut
½ cup seafood spice paste
5 fragrant lime leaves, chopped
1 tsp black peppercorns, finely crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp palm sugar
Lemon grass or satay skewers
Directions:
PREPARATION:
1. Mince fish fillet very finely in a food processor or with a chopper.
2. Add all other ingredients & mix well.
3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.
Note: This recipe won't work with frozen fish.
Paha Ayam Isi
Ukuran porsi: 5 potong
Bahan-bahan
Bahan:
• 5 potong paha ayam
• 50 gram tahu putih, haluskan
• 1 butir telur, kocok
• 1/2 sendok makan saus Maggi
• 1 sendok teh garam
• 1/2 sendok teh merica bubuk
• 10 butir telur puyuh, rebus, kupas
Untuk menggoreng:
• 3 butir telur, kocok
• 100 gram tepung pernir
• 200 cc minyak
Cara membuat
Kerat kulit paha ayam, sisihkan, lalu buang tulangnya, dan cincang dagingnya, sisihkan.
Campur daging ayam, tahu putih, telur, saus Maggi, garam, dan merica bubuk, aduk hingga rata, lalu bagi menjadi 5 bagian.
Isi tiap bagian adonan ke dalam kulit ayam, taruh 2 butir telur puyuh di bagian tengahnya, lalu semat bagian yang terbuka dengan tusuk gigi.
Kukus selama 30 menit hingga matang, angkat, dinginkan, lalu buang tusuk giginya.
Ambil 1 potong paha ayam isi, gulingkan dalam tepung parnir hingga rata, lalu celupkan ke dalam kocokan telur, gulingkan kembali dalam tepung parnir, ulangi hingga semua bahan habis.
Panaskan minyak, kecilkan api, lalu masukkan paha ayam isi, goreng hingga matang dan berwarna kecoklatan, angkat, tiriskan.
Biasanya paha ayam isi disajikan bersama-sama dengan saus sambal
Bahan-bahan
Bahan:
• 5 potong paha ayam
• 50 gram tahu putih, haluskan
• 1 butir telur, kocok
• 1/2 sendok makan saus Maggi
• 1 sendok teh garam
• 1/2 sendok teh merica bubuk
• 10 butir telur puyuh, rebus, kupas
Untuk menggoreng:
• 3 butir telur, kocok
• 100 gram tepung pernir
• 200 cc minyak
Cara membuat
Kerat kulit paha ayam, sisihkan, lalu buang tulangnya, dan cincang dagingnya, sisihkan.
Campur daging ayam, tahu putih, telur, saus Maggi, garam, dan merica bubuk, aduk hingga rata, lalu bagi menjadi 5 bagian.
Isi tiap bagian adonan ke dalam kulit ayam, taruh 2 butir telur puyuh di bagian tengahnya, lalu semat bagian yang terbuka dengan tusuk gigi.
Kukus selama 30 menit hingga matang, angkat, dinginkan, lalu buang tusuk giginya.
Ambil 1 potong paha ayam isi, gulingkan dalam tepung parnir hingga rata, lalu celupkan ke dalam kocokan telur, gulingkan kembali dalam tepung parnir, ulangi hingga semua bahan habis.
Panaskan minyak, kecilkan api, lalu masukkan paha ayam isi, goreng hingga matang dan berwarna kecoklatan, angkat, tiriskan.
Biasanya paha ayam isi disajikan bersama-sama dengan saus sambal
Galantine Ayam
Bahan:
Adonan Ayam, aduk jadi satu:
250 g daging ayam giling
75 g wortel, cincang halus
1 butir telur ayam
1 sdm daun bawang iris halus
2 sdm tepung roti
1 sdm bawang merah goreng, haluskan
1/2 sdt pala bubuk
1/2 sdt merica bubuk
1 sdt garam
Isi:
100 g daun bayam, blansir
2 buah wortel, iris memanjang
Saus:
1 sdm mentega
25 g bawang Bombay, cincang
1 siung bawang putih, cincang
1 sdm tepung terigu
250 ml kaldu ayam
1 sdm saus BBQ
1/2 sdt merica bubuk
1 sdt garam
Cara membuat:
• Ratakan adonan ayam di atas selmebar plastik tebal atau daun pisang.
• Taruh daun bayam dan wortel di tengahnya. Gulung sambil padatkan. Rapatkan atau ikat ke dua ujungnya.
• Kukus dalam dandang panas selama 30 menit. Angkat, dinginkan.
• Saus: Tumis bawang Bombay dan bawang putih hingga kuning dan wangi.
• Taburi tepung terigu, aduk rata.
• Tuangi kaldu sambil aduk-aduk hingga rata.
• Bubuhi bumbu lainnya, aduk hingga kental.
• Potong-potong galantine, sajikan dengan Sausnya.
Untuk 6 orang
Adonan Ayam, aduk jadi satu:
250 g daging ayam giling
75 g wortel, cincang halus
1 butir telur ayam
1 sdm daun bawang iris halus
2 sdm tepung roti
1 sdm bawang merah goreng, haluskan
1/2 sdt pala bubuk
1/2 sdt merica bubuk
1 sdt garam
Isi:
100 g daun bayam, blansir
2 buah wortel, iris memanjang
Saus:
1 sdm mentega
25 g bawang Bombay, cincang
1 siung bawang putih, cincang
1 sdm tepung terigu
250 ml kaldu ayam
1 sdm saus BBQ
1/2 sdt merica bubuk
1 sdt garam
Cara membuat:
• Ratakan adonan ayam di atas selmebar plastik tebal atau daun pisang.
• Taruh daun bayam dan wortel di tengahnya. Gulung sambil padatkan. Rapatkan atau ikat ke dua ujungnya.
• Kukus dalam dandang panas selama 30 menit. Angkat, dinginkan.
• Saus: Tumis bawang Bombay dan bawang putih hingga kuning dan wangi.
• Taburi tepung terigu, aduk rata.
• Tuangi kaldu sambil aduk-aduk hingga rata.
• Bubuhi bumbu lainnya, aduk hingga kental.
• Potong-potong galantine, sajikan dengan Sausnya.
Untuk 6 orang
Chicken Tofu ala Szechuan
Bahan:
1 sdm minyak sayur
2 siung bawang putih, cincang halus
50 g paprika merah, cincang halus
2 batang daun bawang, iris serong tipis
1 sdt cabai merah bubuk
75 g daging ayam cincang
300 ml air
12 buah Fiesta Chicken Tofu, goreng
1 sdm kecap asin
1/2 sdt merica hitam, memarkan
1 sdt garam
1/2 sdt gula pasir
1 sdt tepung kanji, larutkan dengan sedikit air
Cara membuat:
• Tumis bawang putih hingga kuning.
• Masukkan paprika merah dan daun bawang. Aduk hingga layu.
• Tambahkan daging ayam, aduk hingga kering.
• Tuangi air, masukkan Chicken Tofu dan didihkan.
• Tambahkan bumbu, didihkan kembali.
• Tuangi larutan kanji, aduk hingga kental.
• Angkat. Sajikan hangat.
Untuk 6 orang
1 sdm minyak sayur
2 siung bawang putih, cincang halus
50 g paprika merah, cincang halus
2 batang daun bawang, iris serong tipis
1 sdt cabai merah bubuk
75 g daging ayam cincang
300 ml air
12 buah Fiesta Chicken Tofu, goreng
1 sdm kecap asin
1/2 sdt merica hitam, memarkan
1 sdt garam
1/2 sdt gula pasir
1 sdt tepung kanji, larutkan dengan sedikit air
Cara membuat:
• Tumis bawang putih hingga kuning.
• Masukkan paprika merah dan daun bawang. Aduk hingga layu.
• Tambahkan daging ayam, aduk hingga kering.
• Tuangi air, masukkan Chicken Tofu dan didihkan.
• Tambahkan bumbu, didihkan kembali.
• Tuangi larutan kanji, aduk hingga kental.
• Angkat. Sajikan hangat.
Untuk 6 orang
AYAM PANGGANG SAUS PEDAS
Bahan
4 buah paha ayam (atas dan bawah)
6 siung bawang putih
1 sdt garam
4 sdm kecap inggris
2 sdm kecap manis
1 sdm saus sambal
Saus
100 ml kecap manis abc
10 butir bawang merah, iris tipis
2 buah tomat, iris tipis
4 lembar daun jeruk purut, iris tipis
2 sdm jeruk nipis
15 buah cabai rawit, iris tipis
Cara membuat:
1. Campur bawang putih, garam, kecap inggris, kecap manis dan saus sambal
2. lumuri ayam dg bumbu, diamkan selama 30 menit
3. panggang ayam diatas api arang hingga matang
saus:
1. campur kecap manis, bawang merah, tomat, daun jeruk parut, cabai rawit dan air jeruk nipis.
2. hidangkan ayam panggang bersama saus
4 buah paha ayam (atas dan bawah)
6 siung bawang putih
1 sdt garam
4 sdm kecap inggris
2 sdm kecap manis
1 sdm saus sambal
Saus
100 ml kecap manis abc
10 butir bawang merah, iris tipis
2 buah tomat, iris tipis
4 lembar daun jeruk purut, iris tipis
2 sdm jeruk nipis
15 buah cabai rawit, iris tipis
Cara membuat:
1. Campur bawang putih, garam, kecap inggris, kecap manis dan saus sambal
2. lumuri ayam dg bumbu, diamkan selama 30 menit
3. panggang ayam diatas api arang hingga matang
saus:
1. campur kecap manis, bawang merah, tomat, daun jeruk parut, cabai rawit dan air jeruk nipis.
2. hidangkan ayam panggang bersama saus
Ayam Panggang Lemon
Bahan:
4 buah paha ayam bagian atas, buang tulangnya
3 buah bawang putih, kupas
1 buah bawang Bombay yang kecil, belah-belah
1 buah jeruk lemon, iris melintang1/2 cm
Bumbu, aduk rata:
1 sdm air jeruk lemon
1 sdm saus tiram
2 sdm saus hoisin
1 sdm saus tomat botolan
2 sdm kecap Jepang/kecap asin
1/2 sdt merica bubuk
1/2 sdt gula pasir
Pelengkap:
Brokoli, rebus
Cara membuat:
• Aduk potongan ayam dengan Bumbu hingga rata. Diamkan selama 1 jam.
• Taruh ayam di pinggan tahan panas.
• Taburi bawang putih dan irisan bawang Bombay. Beri irisan jeruk lemon.
• Panggang dalam oven panas 180 C selama 30 menit hingga ayam matang.
• Angkat. Iris-iris ayam melintang. Sajikan panas dengan brokoli.
Untuk 6 orang
4 buah paha ayam bagian atas, buang tulangnya
3 buah bawang putih, kupas
1 buah bawang Bombay yang kecil, belah-belah
1 buah jeruk lemon, iris melintang1/2 cm
Bumbu, aduk rata:
1 sdm air jeruk lemon
1 sdm saus tiram
2 sdm saus hoisin
1 sdm saus tomat botolan
2 sdm kecap Jepang/kecap asin
1/2 sdt merica bubuk
1/2 sdt gula pasir
Pelengkap:
Brokoli, rebus
Cara membuat:
• Aduk potongan ayam dengan Bumbu hingga rata. Diamkan selama 1 jam.
• Taruh ayam di pinggan tahan panas.
• Taburi bawang putih dan irisan bawang Bombay. Beri irisan jeruk lemon.
• Panggang dalam oven panas 180 C selama 30 menit hingga ayam matang.
• Angkat. Iris-iris ayam melintang. Sajikan panas dengan brokoli.
Untuk 6 orang
Ayam Panggang Hainan
Bahan:
2 potong dada ayam
4 siung bawang putih, dicincang halus
2 sdm kecap inggris
2 sdm arak masak
3 sdm minyak wijen
1 sdm garam halus
250 cc air
450 g beras, dicuci bersih
50 g ketan, dicuci bersih
4 batang sawi hijau
2 batang bawang daun
cara:
1. Cuci dada ayam smp bersih. Rendam selama ½ jam bersama bawang putih, kecap inggris, arakmasak, minyak wijen dan garam halus. Setelah itu rendam dg 150 cc air dan rebus ayam dg api kecil hingga matang.
2. saring air bekas rebusan ayam. Campurkan ½ bagian kaldu tersebut sebagai adonan memasak nasi dan masak nasi smp matang.
3.sisa yg ½ dipakai sbg kuah. Campurkan dg 50 cc air damn amsak smp mendidih dan masukkan sayur
4. Panggang ayam dlm oven smp kuning. Setelah itu potong-potong. Letakkan di dalam sebuah wadah dan siram dg sedikit kua dan minyak wijen. Sajikan dg nasi ayam dan kuah sayur tadi
2 potong dada ayam
4 siung bawang putih, dicincang halus
2 sdm kecap inggris
2 sdm arak masak
3 sdm minyak wijen
1 sdm garam halus
250 cc air
450 g beras, dicuci bersih
50 g ketan, dicuci bersih
4 batang sawi hijau
2 batang bawang daun
cara:
1. Cuci dada ayam smp bersih. Rendam selama ½ jam bersama bawang putih, kecap inggris, arakmasak, minyak wijen dan garam halus. Setelah itu rendam dg 150 cc air dan rebus ayam dg api kecil hingga matang.
2. saring air bekas rebusan ayam. Campurkan ½ bagian kaldu tersebut sebagai adonan memasak nasi dan masak nasi smp matang.
3.sisa yg ½ dipakai sbg kuah. Campurkan dg 50 cc air damn amsak smp mendidih dan masukkan sayur
4. Panggang ayam dlm oven smp kuning. Setelah itu potong-potong. Letakkan di dalam sebuah wadah dan siram dg sedikit kua dan minyak wijen. Sajikan dg nasi ayam dan kuah sayur tadi
AYAM ISI TAHU BUMBU KARI
Bahan:
725 g (4 potong) fillet dada ayam , masing² potong 2
benang katun
minyak u/ menggoreng
isi: (aduk rata)
250 g tahu putih, haluskan
15 g peterseli cincang
5 btg daun seledri, cincang
75 g kelapa parut
1 butir telur , kocok
1 sdt garam
½ sdt merica bubuk
1 sdm bumbu kari bubuk
25 g kelapa parut
100 g tepung terigu, ayak
pelapis:
2 butir ayam, kocok
100 g kelapa parut
cara:
1. Sayat bagian atas setiap dada ayam hingga berbentuk seperti kantong. Sisihkan
2. isi sayatan setiap potong ayam dg adonan isi hingga hampir penuh. Jahit ujungnya dg benang katun
3. Celup tiap dada ayam dlm telur kocok hingga rata. Gulingkan diatas kelapa parut hingga seluruh dada ayam terbalut rata
4. goreng dlm minyak diatas api kecil hingga matang dan berwarna kuning kecoklatan. Angkat dan tiriskan, lalu potong melintang
725 g (4 potong) fillet dada ayam , masing² potong 2
benang katun
minyak u/ menggoreng
isi: (aduk rata)
250 g tahu putih, haluskan
15 g peterseli cincang
5 btg daun seledri, cincang
75 g kelapa parut
1 butir telur , kocok
1 sdt garam
½ sdt merica bubuk
1 sdm bumbu kari bubuk
25 g kelapa parut
100 g tepung terigu, ayak
pelapis:
2 butir ayam, kocok
100 g kelapa parut
cara:
1. Sayat bagian atas setiap dada ayam hingga berbentuk seperti kantong. Sisihkan
2. isi sayatan setiap potong ayam dg adonan isi hingga hampir penuh. Jahit ujungnya dg benang katun
3. Celup tiap dada ayam dlm telur kocok hingga rata. Gulingkan diatas kelapa parut hingga seluruh dada ayam terbalut rata
4. goreng dlm minyak diatas api kecil hingga matang dan berwarna kuning kecoklatan. Angkat dan tiriskan, lalu potong melintang
AYAM HARUM WANGI
Bahan
2 sdm ang ciu
1½ sdm bumbu ngo hiang
1 sdm Garam
1 sdt merica bubuk
50 g gula merah iris halus.
1 kg / 1 ekor ayam utuh
3 btg daun bawang, iris 2 cm
6-8 cm jahe, iris tipis
50 g tepung terigu
minyak u/ menggoreng
pelengkap
mentimun potong melintang ½ cm
garam
merica bubuk
Cara:
1.Campur angciu, bumbu ngohiang, garam, merica, gula merah hingga gula merah larut.
Lumurkan pada bagian luar dan rongga dalam ayam. Masukkan daun bawang, jahe dalam rongga ayam, kemudian tutup kembali, diamkan dlm lemari es ±15 menit atau lebih
2. didihkan air dlm dandang, taruh ayam dlm wadah tahan panas, tutup dgn kertas alumunium, lalu kukus ±1 jam. Angkat keluarkan ayam dr wadah taruh diatas rak hingga kering (± 30 menit)
3. jerangkan cairan yg keluar sewaktu mengukus ayam diatas api sedang. aduk² hingga mengental, angkat. Setelah ayam kering, oleskan saus kental pada seluruh badan dan rongga ayam. Taburi ayam dg tepung terigu
4. panaskan minyak goreng yg banyak dlm wajan. Goreng selama 5-7 menit hingga kecoklatan. Angkat, tiriskan. Taruh ayam diatas piring saji, sertakan mentimun. Sajikan bersama garam dan merica bubuk
2 sdm ang ciu
1½ sdm bumbu ngo hiang
1 sdm Garam
1 sdt merica bubuk
50 g gula merah iris halus.
1 kg / 1 ekor ayam utuh
3 btg daun bawang, iris 2 cm
6-8 cm jahe, iris tipis
50 g tepung terigu
minyak u/ menggoreng
pelengkap
mentimun potong melintang ½ cm
garam
merica bubuk
Cara:
1.Campur angciu, bumbu ngohiang, garam, merica, gula merah hingga gula merah larut.
Lumurkan pada bagian luar dan rongga dalam ayam. Masukkan daun bawang, jahe dalam rongga ayam, kemudian tutup kembali, diamkan dlm lemari es ±15 menit atau lebih
2. didihkan air dlm dandang, taruh ayam dlm wadah tahan panas, tutup dgn kertas alumunium, lalu kukus ±1 jam. Angkat keluarkan ayam dr wadah taruh diatas rak hingga kering (± 30 menit)
3. jerangkan cairan yg keluar sewaktu mengukus ayam diatas api sedang. aduk² hingga mengental, angkat. Setelah ayam kering, oleskan saus kental pada seluruh badan dan rongga ayam. Taburi ayam dg tepung terigu
4. panaskan minyak goreng yg banyak dlm wajan. Goreng selama 5-7 menit hingga kecoklatan. Angkat, tiriskan. Taruh ayam diatas piring saji, sertakan mentimun. Sajikan bersama garam dan merica bubuk
Ayam Gulung Isi
Bahan:
2 buah dada ayam
2 siung bawang putih, parut
1/2 sdt merica bubuk
1 sdt garam
200 g wortel, kupas, potong 4 cm, belah-belah
200 g mentimun Jepang, buang bijinya, potong 4 cm, belah-belah
Saus, aduk rata:
100 ml mayones botolan
1 sdm air jeruk nipis
1/2 sdt gula pasir
1/2 sdt merica bubuk
1/2 sdt garam
Cara membuat:
• Buang tulang dan kulit dada ayam. Potong dada ayam menjadi dua bagian.
• Bentangkan tiap potong ayam, pukul-pukul hingga pipih melebar.
• Lumuri dengan bawang putih, merica dan garam hingga rata.
• Taruh potongan wortel dan mentimun di salah satu sisinya. Gulung sambil padatkan hingga rapi.
• Taruh dalam wadah tahan panas, kukus hingga matang. Angkat.
• Sajikan dengan Sausnya.
Untuk 4 orang
2 buah dada ayam
2 siung bawang putih, parut
1/2 sdt merica bubuk
1 sdt garam
200 g wortel, kupas, potong 4 cm, belah-belah
200 g mentimun Jepang, buang bijinya, potong 4 cm, belah-belah
Saus, aduk rata:
100 ml mayones botolan
1 sdm air jeruk nipis
1/2 sdt gula pasir
1/2 sdt merica bubuk
1/2 sdt garam
Cara membuat:
• Buang tulang dan kulit dada ayam. Potong dada ayam menjadi dua bagian.
• Bentangkan tiap potong ayam, pukul-pukul hingga pipih melebar.
• Lumuri dengan bawang putih, merica dan garam hingga rata.
• Taruh potongan wortel dan mentimun di salah satu sisinya. Gulung sambil padatkan hingga rapi.
• Taruh dalam wadah tahan panas, kukus hingga matang. Angkat.
• Sajikan dengan Sausnya.
Untuk 4 orang
Ayam Goreng Isi Lobak
Bahan:
300 g fillet ayam, iris tipis, potong 3x5 cm
1/2 sdt merica bubuk
1 siung bawang putih, parut
1 sdt garam
200 g lobak, kupas, potong kecil
minyak goreng
Lapisan:
2 sdm tepung terigu
2 putih telur ayam, kocok rata
100 g tepung panir putih
Cara membuat:
• Aduk irisan ayam dengan merica, bawang putih dan garam hingga rata.
• Ambil seiris daging ayam, taruh sepotong lobak di salah satu ujungnya.
• Gulung hingga rapi dan kencang.
• Gulingkan ke dalam tepung terigu hingga rata.
• Celupkan ke dalam putih telur lalu gulingkan ke dalam tepung panir hingga terbalut rata. Ulangi sekali lagi. Diamkan selama 30 menit hingga lapisan agak kering.
• Goreng dalam minyak panas dan banyak hingga kuning kecokelatan.
• Angkat, tiriskan.
• Sajikan hangat dengan saus cabai atau saus kacang.
Untuk 4 orang
300 g fillet ayam, iris tipis, potong 3x5 cm
1/2 sdt merica bubuk
1 siung bawang putih, parut
1 sdt garam
200 g lobak, kupas, potong kecil
minyak goreng
Lapisan:
2 sdm tepung terigu
2 putih telur ayam, kocok rata
100 g tepung panir putih
Cara membuat:
• Aduk irisan ayam dengan merica, bawang putih dan garam hingga rata.
• Ambil seiris daging ayam, taruh sepotong lobak di salah satu ujungnya.
• Gulung hingga rapi dan kencang.
• Gulingkan ke dalam tepung terigu hingga rata.
• Celupkan ke dalam putih telur lalu gulingkan ke dalam tepung panir hingga terbalut rata. Ulangi sekali lagi. Diamkan selama 30 menit hingga lapisan agak kering.
• Goreng dalam minyak panas dan banyak hingga kuning kecokelatan.
• Angkat, tiriskan.
• Sajikan hangat dengan saus cabai atau saus kacang.
Untuk 4 orang
AYAM HAINAN
Bahan:
1 kg Ayam
2 cm Jahe Haluskan u/ olesan
1 sdt garam u/olesan
3 btg daun Bawang, ambil putihnya potong 3 cm
5-6 cm jahe memarkan
1250 ml air
2 sdt garam
2 sdt minyak wijen, u/ olesan
kuah
1000 ml kaldu (bekas merebus ayam)
100 g labu air potong persegi 2 cm
½ sdt merica bubuk
Cara:
1. bersihkan ayam, biarkan utuh. Olesi Jahe dan Garam, sisihkan ± 15 menit
2. Daun Bawang, jahe masukkan ke dalam rongga ayam semat ujung rongga dg lidi
3. Didihkan air, bubuhkan garam. Masukkan ayam usahakan ayam terendam dlm air perebus. Didihkan selama 2-3 menit. Kecilkan apinya.
4. Tutup panci, rebus ayam diatas api kecil ±30 menit. Matikan api dan biarkan ayam dlm panci hingga dingin. Keluarkan ayam, lap hingga kering. Buang bahan dr perut ayam, lalu olesi ayam dg minyak wijen.
5. Sisihkan ±5 menit. Potong² ukuran 3x4 cm. Hidangkan ayam rebus bersama kuahnya. Sertakan nasi hainan, sambal, dan kecap asin.
Kuah:
Didihkan kaldu bekas merebus ayam (±1000 ml) Masukkan potongan labu setelah masak, bubuhkan merica
1 kg Ayam
2 cm Jahe Haluskan u/ olesan
1 sdt garam u/olesan
3 btg daun Bawang, ambil putihnya potong 3 cm
5-6 cm jahe memarkan
1250 ml air
2 sdt garam
2 sdt minyak wijen, u/ olesan
kuah
1000 ml kaldu (bekas merebus ayam)
100 g labu air potong persegi 2 cm
½ sdt merica bubuk
Cara:
1. bersihkan ayam, biarkan utuh. Olesi Jahe dan Garam, sisihkan ± 15 menit
2. Daun Bawang, jahe masukkan ke dalam rongga ayam semat ujung rongga dg lidi
3. Didihkan air, bubuhkan garam. Masukkan ayam usahakan ayam terendam dlm air perebus. Didihkan selama 2-3 menit. Kecilkan apinya.
4. Tutup panci, rebus ayam diatas api kecil ±30 menit. Matikan api dan biarkan ayam dlm panci hingga dingin. Keluarkan ayam, lap hingga kering. Buang bahan dr perut ayam, lalu olesi ayam dg minyak wijen.
5. Sisihkan ±5 menit. Potong² ukuran 3x4 cm. Hidangkan ayam rebus bersama kuahnya. Sertakan nasi hainan, sambal, dan kecap asin.
Kuah:
Didihkan kaldu bekas merebus ayam (±1000 ml) Masukkan potongan labu setelah masak, bubuhkan merica
Nasi Hainan
Bahan:
450 g beras
50 g ketan putih
6 siung bawang putih
5 cm jahe
3 sdm minyak goreng, u/ menumis
2 sdm minyak wijen , u/ menumis
600 ml kaldu ayam
1 sdt garam
cara membuat
1. campur beras dan ketan putih rendam ±30menit tiriskan. Kupas bawang putih, jahe, cincang halus.
2. didihkan air dalam dandang. Panaskan minyak tumis bawang putih & jahe hingga harum. Masukkan beras. Aduk rata.
3. Tuangi kaldu, bubuhkan garam. Aduk hingga kaldu terserap beras
4. kukus dlm dandang masak (± 45menit)
Hidangkan dg ayam hainan
450 g beras
50 g ketan putih
6 siung bawang putih
5 cm jahe
3 sdm minyak goreng, u/ menumis
2 sdm minyak wijen , u/ menumis
600 ml kaldu ayam
1 sdt garam
cara membuat
1. campur beras dan ketan putih rendam ±30menit tiriskan. Kupas bawang putih, jahe, cincang halus.
2. didihkan air dalam dandang. Panaskan minyak tumis bawang putih & jahe hingga harum. Masukkan beras. Aduk rata.
3. Tuangi kaldu, bubuhkan garam. Aduk hingga kaldu terserap beras
4. kukus dlm dandang masak (± 45menit)
Hidangkan dg ayam hainan
NASI GORENG BABAT
Bahan:
500 g babat sapi/ babat putih
air untuk merebus
1 sdt garam
2 lb daun salam
2 btg serai
Nasi:
600 g nasi dingin
15 lbr daun jeruk (bila suka)
3 sdm minyak
10 bh cabe rawit, iris
2 sdm kecap manis
1 sdt merica bubuk
Bumbu Halus:
15 btr bawang merah
6 siung bawang putih
5 bh cabe merah
2 sdt terasi bakar
3 sdt garam
Pelengkap
Bawang goreng
Emping Goreng
Acar Mentimun
Cara:
1. rebus babat slm air bersama dgn garam, daun salam, serai setelah empuk, angkat. Tiriskan. potong² jadi 1x3 cm
2. Nasi pisahkan butiran² nasi dg garpu. Buang tulang jeruk nipis kemudian iris tipis.
3. Panaskan minyak tumis bumbu halus, masukkan irisan cabe, babat, daun jeruk. Aduk hingga bau harum, masukkan kecap, merica
4. masukkan nasi aduk rata
500 g babat sapi/ babat putih
air untuk merebus
1 sdt garam
2 lb daun salam
2 btg serai
Nasi:
600 g nasi dingin
15 lbr daun jeruk (bila suka)
3 sdm minyak
10 bh cabe rawit, iris
2 sdm kecap manis
1 sdt merica bubuk
Bumbu Halus:
15 btr bawang merah
6 siung bawang putih
5 bh cabe merah
2 sdt terasi bakar
3 sdt garam
Pelengkap
Bawang goreng
Emping Goreng
Acar Mentimun
Cara:
1. rebus babat slm air bersama dgn garam, daun salam, serai setelah empuk, angkat. Tiriskan. potong² jadi 1x3 cm
2. Nasi pisahkan butiran² nasi dg garpu. Buang tulang jeruk nipis kemudian iris tipis.
3. Panaskan minyak tumis bumbu halus, masukkan irisan cabe, babat, daun jeruk. Aduk hingga bau harum, masukkan kecap, merica
4. masukkan nasi aduk rata
NASI GORENG ALA THAI
Bahan:
400 g beras putih/ 800 g nasi putih
4-5 sdm minyak goreng u/ menumis
8 siung bawang putih, cincang
6 cm jahe, cincang
4 bh cabe merah, buang biji, iris tipis
150 g udang kupas
400 g nanas kalengan/ segar iris tipis dan kecil
2-3 sdt garam
1 sdt merica bubuk
150 gr tauge panjang, buang akar
4 btg seledri, iris kecil
saus campur jadi satu:
4 sdm kecap ikan
2 sdt madu
2 sdm ang ciu
1-2 sdm minyak wijen
2 sdm air jeruk limau
taburan: 150 g kacang mete goreng, cincang
2-3 sdm wijen sangrai
cara:
1 cuci beras smp bersih, masak dg air secukupnya sampai menjadi aron. Pindahkan aron ke dalam dandang, kukus hingga nasi matang. Keluarkan nasi dr dandang, sisihkan smp dingin betul
2. Tumis bawang putih, jahe smp harum masuk cabe smp agak layu, masukkan uadang, masak smp berubah warna. Masukkan nanas, tuangi campuran saus, aduk sebentar
3. Masukkan nasi, aduk rata. Tambahkan garam. Merica aduk smp nasi panas dan berasap
4. masuk tauge, seledri aduk cepat, angkat jangan smp tauge layu
400 g beras putih/ 800 g nasi putih
4-5 sdm minyak goreng u/ menumis
8 siung bawang putih, cincang
6 cm jahe, cincang
4 bh cabe merah, buang biji, iris tipis
150 g udang kupas
400 g nanas kalengan/ segar iris tipis dan kecil
2-3 sdt garam
1 sdt merica bubuk
150 gr tauge panjang, buang akar
4 btg seledri, iris kecil
saus campur jadi satu:
4 sdm kecap ikan
2 sdt madu
2 sdm ang ciu
1-2 sdm minyak wijen
2 sdm air jeruk limau
taburan: 150 g kacang mete goreng, cincang
2-3 sdm wijen sangrai
cara:
1 cuci beras smp bersih, masak dg air secukupnya sampai menjadi aron. Pindahkan aron ke dalam dandang, kukus hingga nasi matang. Keluarkan nasi dr dandang, sisihkan smp dingin betul
2. Tumis bawang putih, jahe smp harum masuk cabe smp agak layu, masukkan uadang, masak smp berubah warna. Masukkan nanas, tuangi campuran saus, aduk sebentar
3. Masukkan nasi, aduk rata. Tambahkan garam. Merica aduk smp nasi panas dan berasap
4. masuk tauge, seledri aduk cepat, angkat jangan smp tauge layu
Claypot Rice
Bahan:
400 g Beras Cuci Bersih
750 ml kaldu ayam
500 g Fillet ayam potong selebar 1 cm
4 cm jahe iris tipis
3 bh sosis sapi/ ayam iris tipis
6 bh jamur hioko segar iris tipis²
100 g bawang bombay, iris tipis
Bumbu
3 sdm minyak goreng
4 sdm saus tiram
2 sdm kecap asin
1 sdm arak china
1 sdt minyak wijen
1 sdm kecap manis
1 sdt gula pasir
1 sdt merica bubuk
2 sdm tepung maizena
Cara:
1. Masukkan beras ke claypot. Tuangi kaldu. Tutup masak diatas api kecil selama ± 15 menit
2. Campur semua bahan bumbu, aduk rata. Masukkan ayam dan jahe iris
3. setelah beras setengah masak, masukkan ayam berbumbu aduk rata. Taburkan irisan sosis, jamur, bawang bombay diatas nasi
4. Tutup panci masak lagi diatas api kecil. Hingga nasi matang ± 15 menit.
400 g Beras Cuci Bersih
750 ml kaldu ayam
500 g Fillet ayam potong selebar 1 cm
4 cm jahe iris tipis
3 bh sosis sapi/ ayam iris tipis
6 bh jamur hioko segar iris tipis²
100 g bawang bombay, iris tipis
Bumbu
3 sdm minyak goreng
4 sdm saus tiram
2 sdm kecap asin
1 sdm arak china
1 sdt minyak wijen
1 sdm kecap manis
1 sdt gula pasir
1 sdt merica bubuk
2 sdm tepung maizena
Cara:
1. Masukkan beras ke claypot. Tuangi kaldu. Tutup masak diatas api kecil selama ± 15 menit
2. Campur semua bahan bumbu, aduk rata. Masukkan ayam dan jahe iris
3. setelah beras setengah masak, masukkan ayam berbumbu aduk rata. Taburkan irisan sosis, jamur, bawang bombay diatas nasi
4. Tutup panci masak lagi diatas api kecil. Hingga nasi matang ± 15 menit.
Claypot Nasi Ikan Asin
Ukuran porsi: 6 orang
Bahan-bahan
• 2 sendok makan minyak sayur
• 75 gram bawang bombay, cincang kasar
• 2 siung bawang putih, cincang
• 2 cm jahe, iris tipis
• 200 gram daging ayam, potong ukuran 2 cm x 1 cm
• 400 gram beras, cuci, tiriskan
• 1 liter kaldu ayam
• 3 sendok makan saus tiram
• 2 sendok makan kecap asin
• 1 sendok makan kecap manis
• 1 sendok teh arak masak
• 1/2 sendok teh minyak wijen
• 1/2 sendok teh merica bubuk
• 1/2 sendok teh garam
• 6 buah jamur hioko, rendam dalam air hangat hingga lunak, iris kasar
• 75 gram paprika merah, iris tipis membujur
• 100 gram ikan asin gabus, potong ukuran 2 cm x 1 cm, goreng
• 1 sendok makan bawang putih goreng
Cara membuat
Panaskan minyak sayur dalam claypot, lalu masukkan bawang bombay, bawang putih, dan jahe, tumis hingga harum dan layu.
Masukkan daging ayam, aduk rata, masak hingga daging kaku dan berubah warna, lalu masukkan beras, aduk rata hingga beras terlumuri minyak.
Masukkan kaldu ayam, saus tiram, kecap asin, kecap manis, arak masak, minyak wijen, merica bubuk, dan garam, aduk rata, masak hingga mendidih, lalu tutup claypot, kecilkan api, masak hingga nasi setengah matang.
Tambahkan jamur hioko dan paprika merah, aduk rata, masak hingga matang seluruhnya, lalu taburi dengan ikan asin gabus dan bawang putih goreng di atasnya, angkat.
Bahan-bahan
• 2 sendok makan minyak sayur
• 75 gram bawang bombay, cincang kasar
• 2 siung bawang putih, cincang
• 2 cm jahe, iris tipis
• 200 gram daging ayam, potong ukuran 2 cm x 1 cm
• 400 gram beras, cuci, tiriskan
• 1 liter kaldu ayam
• 3 sendok makan saus tiram
• 2 sendok makan kecap asin
• 1 sendok makan kecap manis
• 1 sendok teh arak masak
• 1/2 sendok teh minyak wijen
• 1/2 sendok teh merica bubuk
• 1/2 sendok teh garam
• 6 buah jamur hioko, rendam dalam air hangat hingga lunak, iris kasar
• 75 gram paprika merah, iris tipis membujur
• 100 gram ikan asin gabus, potong ukuran 2 cm x 1 cm, goreng
• 1 sendok makan bawang putih goreng
Cara membuat
Panaskan minyak sayur dalam claypot, lalu masukkan bawang bombay, bawang putih, dan jahe, tumis hingga harum dan layu.
Masukkan daging ayam, aduk rata, masak hingga daging kaku dan berubah warna, lalu masukkan beras, aduk rata hingga beras terlumuri minyak.
Masukkan kaldu ayam, saus tiram, kecap asin, kecap manis, arak masak, minyak wijen, merica bubuk, dan garam, aduk rata, masak hingga mendidih, lalu tutup claypot, kecilkan api, masak hingga nasi setengah matang.
Tambahkan jamur hioko dan paprika merah, aduk rata, masak hingga matang seluruhnya, lalu taburi dengan ikan asin gabus dan bawang putih goreng di atasnya, angkat.
Beef bowl
Bahan:
750 g daging sapi u/ sukiyaki
100 g bawang bombay, iris melintang tipis
2 btg daun bawang, iris halus
3 sdm minyak u/ menumis
Perendam
3 sdm ang ciu
1 sdm air
2 sdm kecap asin
2 siung bawang putih, cincang
4 sdt gula pasir
10 buah cabai merah kering, tumbuk kasar
½ sdt garam
pelengkap
400 g nasi putih
saus cabai botolan
Cara membuat:
1. Campur semua bahan perendam hingga rata
2. Rendam daging sukiyaki, daun bawang, dan bumbu perendam selama 30 menit spy bumbu meresap
3. panaskan minyak, tumis bawang bombay hingga layu. Masukkan daging sukiyaki berikut perendamnya
4. aduk hingga berubah warna dan matang
5. angkat, tuangkan diatas mangkuk-mangkuk saji yg sdh berisi nasi
6. sajikan bersama saus cabai
750 g daging sapi u/ sukiyaki
100 g bawang bombay, iris melintang tipis
2 btg daun bawang, iris halus
3 sdm minyak u/ menumis
Perendam
3 sdm ang ciu
1 sdm air
2 sdm kecap asin
2 siung bawang putih, cincang
4 sdt gula pasir
10 buah cabai merah kering, tumbuk kasar
½ sdt garam
pelengkap
400 g nasi putih
saus cabai botolan
Cara membuat:
1. Campur semua bahan perendam hingga rata
2. Rendam daging sukiyaki, daun bawang, dan bumbu perendam selama 30 menit spy bumbu meresap
3. panaskan minyak, tumis bawang bombay hingga layu. Masukkan daging sukiyaki berikut perendamnya
4. aduk hingga berubah warna dan matang
5. angkat, tuangkan diatas mangkuk-mangkuk saji yg sdh berisi nasi
6. sajikan bersama saus cabai
Nasi Goreng Seafood Saus XO
Bahan:
600 g nasi putih
3 jenis seafood (30 g udang, 30 g cumi, 30 g ikan)
20 g daun bawang, iris tipis
20 g bawang Bombay, cincang
1 butir kuning telur ayam
Bumbu:
Minyak sayur
Chicken powder(kaldu ayam bubuk)
Garam
Merica
8 sdt saus XO
Saus XO:
Minyak sayur
600 g bawang putih
200 g cabai merah
200 g cabai rawit
300 g ebi
300 g ikan teri
100 g vetsin
50 g chicken powder (kaldu ayam bubuk)
80 g gula pasir
25 g garam
Cara membuat:
• Rebus 3 jenis seafood hingga masak. Tiriskan.
• Panaskan wajan dengan sedikit minyak. Tumis bawang Bombay hingga layu.
• Masukkan kuning telur, tambahkan nasi, aduk-aduk hingga nasi terbalut telur.
• Tambahkan seafood, saus XO, sedikit garam dan merica, aduk hingga rata.
• Masukkan daun bawang,aduk sebentar. Angkat.
• Sajikan dengan taburan daun ketumbar.
• Saus XO: Panaskan 50 ml minyak dalam wajan. Tumis bawang putih hingga kuning dan harum.
• Tambahkan bahan lainnya, aduk dengan api sedang hingga seluruhnya matang dan harum.
• Masukkan bumbu dan tambahkan minyak. Didihkan hingga minyak cokelat kemerahan. Bumbu harus terendam dalam minyak.
• Saus ini bisa disimpan hingga sebulan dalam suhu ruangan.
Untuk 4 porsi
600 g nasi putih
3 jenis seafood (30 g udang, 30 g cumi, 30 g ikan)
20 g daun bawang, iris tipis
20 g bawang Bombay, cincang
1 butir kuning telur ayam
Bumbu:
Minyak sayur
Chicken powder(kaldu ayam bubuk)
Garam
Merica
8 sdt saus XO
Saus XO:
Minyak sayur
600 g bawang putih
200 g cabai merah
200 g cabai rawit
300 g ebi
300 g ikan teri
100 g vetsin
50 g chicken powder (kaldu ayam bubuk)
80 g gula pasir
25 g garam
Cara membuat:
• Rebus 3 jenis seafood hingga masak. Tiriskan.
• Panaskan wajan dengan sedikit minyak. Tumis bawang Bombay hingga layu.
• Masukkan kuning telur, tambahkan nasi, aduk-aduk hingga nasi terbalut telur.
• Tambahkan seafood, saus XO, sedikit garam dan merica, aduk hingga rata.
• Masukkan daun bawang,aduk sebentar. Angkat.
• Sajikan dengan taburan daun ketumbar.
• Saus XO: Panaskan 50 ml minyak dalam wajan. Tumis bawang putih hingga kuning dan harum.
• Tambahkan bahan lainnya, aduk dengan api sedang hingga seluruhnya matang dan harum.
• Masukkan bumbu dan tambahkan minyak. Didihkan hingga minyak cokelat kemerahan. Bumbu harus terendam dalam minyak.
• Saus ini bisa disimpan hingga sebulan dalam suhu ruangan.
Untuk 4 porsi
Mi Ayam Jamur
Ukuran porsi: 5 orang
Bahan-bahan
Tumis ayam jamur:
• 1/2 ekor ayam
• 500 cc air
• 3 siung bawang putih, cincang
• 75 gram jamur merang, bersihkan, belah jadi 2
• 2 sendok makan minyak wijen
• 2 sendok teh kecap ikan
• 1 sendok teh garam
• 1 sendok teh merica bubuk
• 50 cc kaldu ayam
Mi basah:
• 2 liter air
• 500 gram bakmi basah
• 1 sendok makan minyak wijen
• 1 sendok makan kecap asin
Cara membuat
Tumis ayam jamur: didihkan air, masukkan ayam, rebus hingga ayam lunak, lalu angkat ayamnya, tiriskan, ambil dagingnya dan potong-potong berbentuk dadu. Gunakan kaldu ayam untuk memasak kuah ayam.
Tumis bawang putih dengan minyak wijen sampai kuning, lalu masukkan daging ayam, aduk sampai berubah warna.
Tambahkan kecap ikan, garam, dan merica bubuk, aduk rata.
Tambahkan kaldu ayam, aduk rata, masak hingga agak kental, lalu angkat, bagi menjadi 5 bagian, sisihkan.
Bahan-bahan
Tumis ayam jamur:
• 1/2 ekor ayam
• 500 cc air
• 3 siung bawang putih, cincang
• 75 gram jamur merang, bersihkan, belah jadi 2
• 2 sendok makan minyak wijen
• 2 sendok teh kecap ikan
• 1 sendok teh garam
• 1 sendok teh merica bubuk
• 50 cc kaldu ayam
Mi basah:
• 2 liter air
• 500 gram bakmi basah
• 1 sendok makan minyak wijen
• 1 sendok makan kecap asin
Cara membuat
Tumis ayam jamur: didihkan air, masukkan ayam, rebus hingga ayam lunak, lalu angkat ayamnya, tiriskan, ambil dagingnya dan potong-potong berbentuk dadu. Gunakan kaldu ayam untuk memasak kuah ayam.
Tumis bawang putih dengan minyak wijen sampai kuning, lalu masukkan daging ayam, aduk sampai berubah warna.
Tambahkan kecap ikan, garam, dan merica bubuk, aduk rata.
Tambahkan kaldu ayam, aduk rata, masak hingga agak kental, lalu angkat, bagi menjadi 5 bagian, sisihkan.
KWETIAU DAGING SAPI TAUSI
Bahan:
200 g daging sapi (has dalam) pot tipis melebar berlawanan serat
1 butir putih telur
1 sdm kecap asin
½ sdm air jahe
1 sdm minyak goreng
1 sdm tepung sagu u/ melumuri daging
4 sdm minyak goreng u/ menumis
2 siung bawang putih, iris tipis
2 bawang merah, iris tipris
300 g kwetiau
2 sdm air
1 sdm kecap asin
½ buah bawang bombai, iris
1½ sdm tausi, cuci
½ sdt garam sesuai selera
½ sdt gula pasir
¼ sdt merica bubuk
250 cc air
½ buah paprika hijau, potong potong
1 sdm tepung sagu, cairkan dg 2 sdm air
1 sdt micin
cara
1. lumuri daging sapi dg putih telur, kecap asin, air jahe, minyak dan tepung sagu. Diamkan 10 menit
2. panaskan 2 sdm minyak, tumis bawang putih dan bawang merah smp harum aromanya. Masukkan kwetiau, aduk aduk. Masukkan 2 sdm air dan kecap asin aduk smp rata. Angkat dan taruh diatas piring
3. panaskan sisa minyak goreng tumis bawang bombai smp harum. Masukkan tausi aduk aduk. Masukkan daging, tumis smp berubah warna. Masukkan garam, gula merica bubuk dan air. Tutup selama 3 menit. Masukkan paprika aduk-aduk lalu beri micin dan kanji
4. angkat dan siram ke atas kwetiau
200 g daging sapi (has dalam) pot tipis melebar berlawanan serat
1 butir putih telur
1 sdm kecap asin
½ sdm air jahe
1 sdm minyak goreng
1 sdm tepung sagu u/ melumuri daging
4 sdm minyak goreng u/ menumis
2 siung bawang putih, iris tipis
2 bawang merah, iris tipris
300 g kwetiau
2 sdm air
1 sdm kecap asin
½ buah bawang bombai, iris
1½ sdm tausi, cuci
½ sdt garam sesuai selera
½ sdt gula pasir
¼ sdt merica bubuk
250 cc air
½ buah paprika hijau, potong potong
1 sdm tepung sagu, cairkan dg 2 sdm air
1 sdt micin
cara
1. lumuri daging sapi dg putih telur, kecap asin, air jahe, minyak dan tepung sagu. Diamkan 10 menit
2. panaskan 2 sdm minyak, tumis bawang putih dan bawang merah smp harum aromanya. Masukkan kwetiau, aduk aduk. Masukkan 2 sdm air dan kecap asin aduk smp rata. Angkat dan taruh diatas piring
3. panaskan sisa minyak goreng tumis bawang bombai smp harum. Masukkan tausi aduk aduk. Masukkan daging, tumis smp berubah warna. Masukkan garam, gula merica bubuk dan air. Tutup selama 3 menit. Masukkan paprika aduk-aduk lalu beri micin dan kanji
4. angkat dan siram ke atas kwetiau
KWETIAU BUMBU SUKIYAKI
Bahan:
300 g kwe tiau kering, masak ±5 menit smp matang
2 sdm minyak goreng
150 g daging sukiyaki
150 g bawang bombay, iris bulat ½ cm
75 g pak coi/ cai sim, iris 4 cm
4 batang daun bawang iris serong 1 cm
Saus (campur jadi satu)
800 ml kaldu
300 ml saus sukiyaki (siap beli)
2 sdm mirin
2 sdt gula pasir
½ sdt merica bubuk
cara :
1. Panaskan minyak, masuk daging, aduk smp berubah warna, masuk bawang bombay, aduk smp layu.
2. Tuang campuran saus masak sampai mendidih, masuk pakcoi, daun bawang, smp layu
3. masuk kwe tiau aduk sebentar, angkat
300 g kwe tiau kering, masak ±5 menit smp matang
2 sdm minyak goreng
150 g daging sukiyaki
150 g bawang bombay, iris bulat ½ cm
75 g pak coi/ cai sim, iris 4 cm
4 batang daun bawang iris serong 1 cm
Saus (campur jadi satu)
800 ml kaldu
300 ml saus sukiyaki (siap beli)
2 sdm mirin
2 sdt gula pasir
½ sdt merica bubuk
cara :
1. Panaskan minyak, masuk daging, aduk smp berubah warna, masuk bawang bombay, aduk smp layu.
2. Tuang campuran saus masak sampai mendidih, masuk pakcoi, daun bawang, smp layu
3. masuk kwe tiau aduk sebentar, angkat
HOKIAN MIE
Bahan
350 g mie ho kian
2 sdt minyak wijen
1 sdm jahe (pot korek api)
8 lb daun brambang potong
6 bj bawang putih cincang
250 g sawi daging
3 sdm saus tirem
2 sdm saus lombok
¾ cup kaldu ayam
2 btr telur
½ cup cambah
200 g daging babi potong kecil kecil
12 bj udang
1 sdm minyak lombok
Cara
Mie ditaruh mangkok tertutup diberi air mendidih ditinggal selama 2 menit, keringkan
Masak daun brambang, jahe, bawang putih dieseng eseng 2 menit, masukkan telur lalu diorat arit. Masukkan sawi daging, saus tirem, daging babi, saus lombok. Masak selama 2 menit.
Masukkan mie masak selama 3 menit lalu masukkan camba dan kaldu ayam. Masak lagi lalu tutup wajan diamkan selama 5 menit.
Letakkan mie dlm 4 piring. Lalu masak minyak lomboklalu masukkan udang dimasak selama 5 menit smp merah taruh diatas mie yang ada di piring.
350 g mie ho kian
2 sdt minyak wijen
1 sdm jahe (pot korek api)
8 lb daun brambang potong
6 bj bawang putih cincang
250 g sawi daging
3 sdm saus tirem
2 sdm saus lombok
¾ cup kaldu ayam
2 btr telur
½ cup cambah
200 g daging babi potong kecil kecil
12 bj udang
1 sdm minyak lombok
Cara
Mie ditaruh mangkok tertutup diberi air mendidih ditinggal selama 2 menit, keringkan
Masak daun brambang, jahe, bawang putih dieseng eseng 2 menit, masukkan telur lalu diorat arit. Masukkan sawi daging, saus tirem, daging babi, saus lombok. Masak selama 2 menit.
Masukkan mie masak selama 3 menit lalu masukkan camba dan kaldu ayam. Masak lagi lalu tutup wajan diamkan selama 5 menit.
Letakkan mie dlm 4 piring. Lalu masak minyak lomboklalu masukkan udang dimasak selama 5 menit smp merah taruh diatas mie yang ada di piring.
LUMPIA AYAM JAMUR
Bahan :
Minyak u/menggoreng
Kulit
2 btr telur ayam kocok
2 siung bawang putih haluskan
300 ml air
ayak:
4 sdm tepung terigu
4 sdm tepung tapioka
4 sdm tepung beras
½ sdt garam
½ sdt merica bubuk
isi:
3 sdm minyak, u/ menumis
4 siung bawang putih, haluskan
50 g jamur kuping kering, rendam air panas hingga lunak, iris tipis
100 g daging ayam, potong kecil
1 sdm kaldu bubuk rasa ayam
1 sdt minyak wijen
¼ sdt merica bubuk
½ sdt gula pasir
½ sdt garam
1 butir telur, kocok
1 sdm tepung maizena, larutkan dg 2 sdm air
olesan
1 putih telur ayam kocok
cara:
kulit
1. masukkan telur kocok dan bawang putih halus ke dalam campuran tepung. Aduk hingga rata.
2. Tuang air sedikit demi sedikit sambil aduk hingga licin, sisihkan
3. panaskan wajan dadar berdiameter 14 cm, semir dg sedikit minyak sayur
4 tuang 25 ml adonan ke dlm wajan, goyangkan hingga adonqan merata di dasar wajan. Masak hingga matang angkat. Sisihkan. Kerjakan yg sama hingga adonan habis
isi:
1. panaskan minyak, tumis bawang putih hingga harum dan layu. Masukkan jamur kuping dan potongan ayam, aduk hingga ayam kaku.
2. bubuhi kaldu ayam bubuk, minyak wijen, merica, gula dan garam, aduk rata. Masak hingga matang
3. tuang telur kocok, aduk rata. Tambahkan larutan tepung maizena, aduk rata. Angkat
penyelesaian
1. isi tiap lembar kulit dadar dgn 1 sdm adonan isi lipat sisi kiri dan kanan sambil gulung hingga padat. Olesi ujungnya dg putih telur kocok.
2. goreng lumpia dlm minyak dan panas hingga matang dan kecoklatan. Angkat dantiriskan.
Minyak u/menggoreng
Kulit
2 btr telur ayam kocok
2 siung bawang putih haluskan
300 ml air
ayak:
4 sdm tepung terigu
4 sdm tepung tapioka
4 sdm tepung beras
½ sdt garam
½ sdt merica bubuk
isi:
3 sdm minyak, u/ menumis
4 siung bawang putih, haluskan
50 g jamur kuping kering, rendam air panas hingga lunak, iris tipis
100 g daging ayam, potong kecil
1 sdm kaldu bubuk rasa ayam
1 sdt minyak wijen
¼ sdt merica bubuk
½ sdt gula pasir
½ sdt garam
1 butir telur, kocok
1 sdm tepung maizena, larutkan dg 2 sdm air
olesan
1 putih telur ayam kocok
cara:
kulit
1. masukkan telur kocok dan bawang putih halus ke dalam campuran tepung. Aduk hingga rata.
2. Tuang air sedikit demi sedikit sambil aduk hingga licin, sisihkan
3. panaskan wajan dadar berdiameter 14 cm, semir dg sedikit minyak sayur
4 tuang 25 ml adonan ke dlm wajan, goyangkan hingga adonqan merata di dasar wajan. Masak hingga matang angkat. Sisihkan. Kerjakan yg sama hingga adonan habis
isi:
1. panaskan minyak, tumis bawang putih hingga harum dan layu. Masukkan jamur kuping dan potongan ayam, aduk hingga ayam kaku.
2. bubuhi kaldu ayam bubuk, minyak wijen, merica, gula dan garam, aduk rata. Masak hingga matang
3. tuang telur kocok, aduk rata. Tambahkan larutan tepung maizena, aduk rata. Angkat
penyelesaian
1. isi tiap lembar kulit dadar dgn 1 sdm adonan isi lipat sisi kiri dan kanan sambil gulung hingga padat. Olesi ujungnya dg putih telur kocok.
2. goreng lumpia dlm minyak dan panas hingga matang dan kecoklatan. Angkat dantiriskan.
LUMPIA SANGHAI
Bahan:
3 butir telur, kocok rata
50 g udang, diambil dagingnya
25 g cumi-cumi, dibersihkan
1 g garam
1 g merica bubuk
15 g merica bubuk
25 g tepung roti
cara:
1. campur tepung maizena dan telur, aduk-aduk hingga rata. Buat dadar tipis melebar hingga adonan telur habis
2. haluskan udang dan cumi-cumi, bubuhi garam dan merica bubuk
3. taruh diatas telur dadar. Lalu . ratakan gulung rapi lalu taburi dg tepung maizena hingga rata. Celupkan ke dalam telur, lalu gulingkan ke dalam tepung roti
4. goreng adonan dlm minyak hingga berwarna kekuningan. Angkat dan tiriskan
potong-potong menurut selera, lalu sajikan
3 butir telur, kocok rata
50 g udang, diambil dagingnya
25 g cumi-cumi, dibersihkan
1 g garam
1 g merica bubuk
15 g merica bubuk
25 g tepung roti
cara:
1. campur tepung maizena dan telur, aduk-aduk hingga rata. Buat dadar tipis melebar hingga adonan telur habis
2. haluskan udang dan cumi-cumi, bubuhi garam dan merica bubuk
3. taruh diatas telur dadar. Lalu . ratakan gulung rapi lalu taburi dg tepung maizena hingga rata. Celupkan ke dalam telur, lalu gulingkan ke dalam tepung roti
4. goreng adonan dlm minyak hingga berwarna kekuningan. Angkat dan tiriskan
potong-potong menurut selera, lalu sajikan
AYAM CUKA BALSAMIC
Bahan:
600 g / 4 batang paha ayam tanpa tulang
2 siung bawang putih, haluskan
50 ml minuman anggur merah
3 sdm cuka anggur
1sdt garam
½ sdt merica bubuk
1 sdm mentega
4 btr bawang merah
2 sdm cuka balsamic
2 sdm thyme kering
cara:
1. Buat guratan-guratan pada daging ayam dg menggunakan pisau tajam. Oleskan bawang putih pada permukaan setiap potong daging ayam, kemudian taruh dalam wadah non metalik
2. Tuang minuman anggur dan cuka anggur, bubuhkan garam dan merica aduk. Kemudian tutup wadah dan simpan dalam almari es selama ± 4 jam atau semalaman
3. Keluarkan ayam dlm lemari es. Pisahkan ayam dr bahan perendamnya, tiriskan
Rapikan daging ayam dg cara menggulungnya, dan tusuk dg tusukan gigi agar tidak lepas
4. panaskan mentega dlm wajan, masukkan bawang merah. Tumis selama ± 2 menit smp agak lunak. Masukkan ayam. Balik-balikan hingga warnanya berubah
5. kecilkan api, masukkan ½ bagian bahan perendam tutup wajan, masak selama ± 15 menit. Sampai ayam lunak. Bila perlu tambahkan bahan perendamnya
6. masuk cuka balsamic dan thyme, masak ± 4 menit, angkat
600 g / 4 batang paha ayam tanpa tulang
2 siung bawang putih, haluskan
50 ml minuman anggur merah
3 sdm cuka anggur
1sdt garam
½ sdt merica bubuk
1 sdm mentega
4 btr bawang merah
2 sdm cuka balsamic
2 sdm thyme kering
cara:
1. Buat guratan-guratan pada daging ayam dg menggunakan pisau tajam. Oleskan bawang putih pada permukaan setiap potong daging ayam, kemudian taruh dalam wadah non metalik
2. Tuang minuman anggur dan cuka anggur, bubuhkan garam dan merica aduk. Kemudian tutup wadah dan simpan dalam almari es selama ± 4 jam atau semalaman
3. Keluarkan ayam dlm lemari es. Pisahkan ayam dr bahan perendamnya, tiriskan
Rapikan daging ayam dg cara menggulungnya, dan tusuk dg tusukan gigi agar tidak lepas
4. panaskan mentega dlm wajan, masukkan bawang merah. Tumis selama ± 2 menit smp agak lunak. Masukkan ayam. Balik-balikan hingga warnanya berubah
5. kecilkan api, masukkan ½ bagian bahan perendam tutup wajan, masak selama ± 15 menit. Sampai ayam lunak. Bila perlu tambahkan bahan perendamnya
6. masuk cuka balsamic dan thyme, masak ± 4 menit, angkat
Ayam Claypot
Bahan:
300 g daging ayam, potong kasar
2 sdm kecap asin
2 sdm saus tiram
1 sdm arak masak
1/2 sdt merica hitam bubuk
2 sdm minyak sayur
2 siung bawang putih, cincang
50 g paprika merah, potong kasar
50 g paprika hijau, potong kasar
3 buah cabai merah kering, potong kasar
1 buah pekak
200 ml air
1 sdt tepung kanji, larutkan dengan sedikit air
Cara membuat:
• Aduk daging ayam dengan kecap, saus tiram, arak, dan merica hingga rata. Diamkan selama 30 menit.
• Tumis bawang putih hingga kuning dalam clay pot atau wajan biasa.
• Masukkan paprika, cabai merah kering, dan pekak, aduk hingga layu.
• Masukkan daging ayam berikut bumbunya. Aduk hingga ayam kaku dan matang.
• Tuangi air dan larutan kanji, aduk hingga mendidih dan kental.
• Angkat, sajikan hangat.
Untuk 4 orang
300 g daging ayam, potong kasar
2 sdm kecap asin
2 sdm saus tiram
1 sdm arak masak
1/2 sdt merica hitam bubuk
2 sdm minyak sayur
2 siung bawang putih, cincang
50 g paprika merah, potong kasar
50 g paprika hijau, potong kasar
3 buah cabai merah kering, potong kasar
1 buah pekak
200 ml air
1 sdt tepung kanji, larutkan dengan sedikit air
Cara membuat:
• Aduk daging ayam dengan kecap, saus tiram, arak, dan merica hingga rata. Diamkan selama 30 menit.
• Tumis bawang putih hingga kuning dalam clay pot atau wajan biasa.
• Masukkan paprika, cabai merah kering, dan pekak, aduk hingga layu.
• Masukkan daging ayam berikut bumbunya. Aduk hingga ayam kaku dan matang.
• Tuangi air dan larutan kanji, aduk hingga mendidih dan kental.
• Angkat, sajikan hangat.
Untuk 4 orang
Ayam Bumbu Taosi
Bahan:
1 sdm minyak sayur
1/2 sdt minyak wijen
2 siung bawang putih, cincang halus
150 g daging ayam, iris tipis lebar
1 sdm taosi
1 sdm kecap asin
1/2 sdt merica bubuk
150 ml air
100 g wortel, potong-potong
50 g batang seledri besar, iris kasar
1/2 sdt minyak wijen
Cara membuat:
• Tumis bawang putih hingga kuning.
• Masukkan daging ayam, aduk hingga kaku.
• Tambahkan taosi, kecap asin, merica bubuk, dan air. Didihkan.
• Tambahkan wortel dan seledri, masak hingga seluruh bahan matang dan air
habis.
• Angkat. Perciki minyak wijen. Sajikan.
Untuk 4 orang
1 sdm minyak sayur
1/2 sdt minyak wijen
2 siung bawang putih, cincang halus
150 g daging ayam, iris tipis lebar
1 sdm taosi
1 sdm kecap asin
1/2 sdt merica bubuk
150 ml air
100 g wortel, potong-potong
50 g batang seledri besar, iris kasar
1/2 sdt minyak wijen
Cara membuat:
• Tumis bawang putih hingga kuning.
• Masukkan daging ayam, aduk hingga kaku.
• Tambahkan taosi, kecap asin, merica bubuk, dan air. Didihkan.
• Tambahkan wortel dan seledri, masak hingga seluruh bahan matang dan air
habis.
• Angkat. Perciki minyak wijen. Sajikan.
Untuk 4 orang
Ayam Bumbu Lemon
Bahan:
4 potong @ 125 g daging dada ayam tanpa tulang dan kulit
4 sdm minyak zaitun
1 sdt kulit jeruk lemon parut
2 siung bawang putih, cincang halus
2 sdt daun thyme kering/segar, cincang
1/2 sdt merica bubuk
1 sdt garam
2 sdt gula pasir
2 sdm air jeruk lemon
Pelengkap:
Buncis rebus
Kentang rebus
Cara membuat:
• Pukul-pukul daging dada ayam dengan pemukul daging hingga agak pipih.
• Taruh ayam dalam wadah. Aduk minyak zaitun dengan kulit jeruk, bawang putih, thyme, merica dan garam hingga rata.
• Tuangkan ke atas ayam, aduk-aduk hingga ayam terlumuri bumbu.
• Tutup wadah dengan plastik, simpan dalam lemari es selama 2 jam.
• Panaskan wajan, tiriskan ayam, masak hingga kedua sisinya matang.
• Tuangi sisa bumbu perendam, air jeruk lemon dan gula. Didihkan hingga kental. Angkat.
• Sajikan ayam dengan Pelengkapnya.
Untuk 4 orang
4 potong @ 125 g daging dada ayam tanpa tulang dan kulit
4 sdm minyak zaitun
1 sdt kulit jeruk lemon parut
2 siung bawang putih, cincang halus
2 sdt daun thyme kering/segar, cincang
1/2 sdt merica bubuk
1 sdt garam
2 sdt gula pasir
2 sdm air jeruk lemon
Pelengkap:
Buncis rebus
Kentang rebus
Cara membuat:
• Pukul-pukul daging dada ayam dengan pemukul daging hingga agak pipih.
• Taruh ayam dalam wadah. Aduk minyak zaitun dengan kulit jeruk, bawang putih, thyme, merica dan garam hingga rata.
• Tuangkan ke atas ayam, aduk-aduk hingga ayam terlumuri bumbu.
• Tutup wadah dengan plastik, simpan dalam lemari es selama 2 jam.
• Panaskan wajan, tiriskan ayam, masak hingga kedua sisinya matang.
• Tuangi sisa bumbu perendam, air jeruk lemon dan gula. Didihkan hingga kental. Angkat.
• Sajikan ayam dengan Pelengkapnya.
Untuk 4 orang
Ayam Bawang Madu
Odilia Winneke - detikfood
Bahan:
1 ekor ayam negeri, potong 10 bagian
300 ml air
Bumbu:
2 sdm madu
2 sdm kecap Jepang
1 sdm saus BBQ
2 siung bawang putih, parut
20 g bawang Bombay, parut
1/2 sdt jahe parut
1 sdt merica bubuk
1 sdt garam
Cara membuat:
• Taruh ayam dan air dalam panci.
• Tambahkan Bumbu. Masak dengan api kecil hingga kuah habis dan ayam lunak.
• Angkat. Sajikan hangat dengan setup sayuran.
Untuk 6 orang
Bahan:
1 ekor ayam negeri, potong 10 bagian
300 ml air
Bumbu:
2 sdm madu
2 sdm kecap Jepang
1 sdm saus BBQ
2 siung bawang putih, parut
20 g bawang Bombay, parut
1/2 sdt jahe parut
1 sdt merica bubuk
1 sdt garam
Cara membuat:
• Taruh ayam dan air dalam panci.
• Tambahkan Bumbu. Masak dengan api kecil hingga kuah habis dan ayam lunak.
• Angkat. Sajikan hangat dengan setup sayuran.
Untuk 6 orang
Friday, July 25, 2008
Wonton
The literal English translation of the word wonton is "Swallowing a cloud".If prepared as a soup, the wonton do resemble white, puffy clouds floating across the sky
1/2 lb. lean ground pork or beef
1 tbsp.finely chopped scallions
1 egg, beaten
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. sesame oil (optional)
1 tbsp. water 65 wonton skins*
3 c. vegetable oil (for deep-frying) 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup)
duck sauce (for fried wonton)
1.Mix all ingredients except wonton skins and vegetable oil or broth.
2.Put one tsp.of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal
3.Fill and fold rest of skins
4.For appetizers:Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce
5.For soup:Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth
Preparation time: 1 hour
Cooking time for appetizers: 30 minutes
Cooking time for soup: 20 minutes
Makes 65 wonton
1/2 lb. lean ground pork or beef
1 tbsp.finely chopped scallions
1 egg, beaten
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. sesame oil (optional)
1 tbsp. water 65 wonton skins*
3 c. vegetable oil (for deep-frying) 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup)
duck sauce (for fried wonton)
1.Mix all ingredients except wonton skins and vegetable oil or broth.
2.Put one tsp.of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal
3.Fill and fold rest of skins
4.For appetizers:Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce
5.For soup:Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth
Preparation time: 1 hour
Cooking time for appetizers: 30 minutes
Cooking time for soup: 20 minutes
Makes 65 wonton
Ayam Goreng Berbumbu
Ayam Goreng Berbumbu, sangat lezat dengan bumbu yang garing, dan gurih....membuat Ayam Goreng Berbumbu pas untuk selera keluarga.
Bahan:
Ayam Kampung 1 ekor
Santan 500 cc dari 1/2 buah kelapa.
Daun Salam 2 lbr
Lengkuas 1 ruas.
Serai 1 batang dimemarkan
Garam.
Bumbu Halus:
Bawang Putih 4 bh
Bawang Merah 6 bh
Kemiri 5 bh
Ketumbar 1 sdm
Gula merah 1 sdm.
Cara memasak:
Potong-potong ayam menjadi beberapa bagian.
Tumis bumbu halus masukkan ayam aduk-aduk tambahkan santan dan daun salam, lengkuas, serai, garam.
Masak sampai ayam empuk dan santan kering mengental.
Angkat, dinginkan.
Lalu goreng ayam dengan minyak banyak sampai kecoklatan, juga sisa bumbu.
Bahan:
Ayam Kampung 1 ekor
Santan 500 cc dari 1/2 buah kelapa.
Daun Salam 2 lbr
Lengkuas 1 ruas.
Serai 1 batang dimemarkan
Garam.
Bumbu Halus:
Bawang Putih 4 bh
Bawang Merah 6 bh
Kemiri 5 bh
Ketumbar 1 sdm
Gula merah 1 sdm.
Cara memasak:
Potong-potong ayam menjadi beberapa bagian.
Tumis bumbu halus masukkan ayam aduk-aduk tambahkan santan dan daun salam, lengkuas, serai, garam.
Masak sampai ayam empuk dan santan kering mengental.
Angkat, dinginkan.
Lalu goreng ayam dengan minyak banyak sampai kecoklatan, juga sisa bumbu.
Ayam Kecap ala Singapura
Odilia Winneke - detikfood
Versi ayam kecap dengan rasa yang sedikit pedas ini sangat gurih rasanya karena memakai bawang yang royal. Masak dengan api kecil agar bumbu meresap sempurna. Tambahkan telur, tahu dan sayuran agar menjadi lauk yang lengkap nutrisinya.
Bahan:
3 sdm minyak sayur
1/2 ekor ayam buras/kampung, potong-potong
2 butir telur ayam, rebus, kupas
5 sdm kecap manis
500 ml air
100 g daun bayam/horenzo, blansir
Bumbu, haluskan:
5 siung bawang putih
2 butir bawang merah
1/2 sdt merica butiran
5 buah cabai rawit merah
1 sdt garam
Cara membuat:
• Tumis bumbu halus hingga harum dan matang.
• Masukkan potongan ayam, aduk hingga kaku dan berubah warna.
• Tambahkan telur rebus, kecap dan air.
• Masak dengan api kecil hingga daging ayam lunak. Tambahkan air panas jika belum lunak. Masak hingga kuah kental.
• Masukkan bayam, aduk sebentar. Angkat.
• Sajikan hangat.
Untuk 6 orang
Versi ayam kecap dengan rasa yang sedikit pedas ini sangat gurih rasanya karena memakai bawang yang royal. Masak dengan api kecil agar bumbu meresap sempurna. Tambahkan telur, tahu dan sayuran agar menjadi lauk yang lengkap nutrisinya.
Bahan:
3 sdm minyak sayur
1/2 ekor ayam buras/kampung, potong-potong
2 butir telur ayam, rebus, kupas
5 sdm kecap manis
500 ml air
100 g daun bayam/horenzo, blansir
Bumbu, haluskan:
5 siung bawang putih
2 butir bawang merah
1/2 sdt merica butiran
5 buah cabai rawit merah
1 sdt garam
Cara membuat:
• Tumis bumbu halus hingga harum dan matang.
• Masukkan potongan ayam, aduk hingga kaku dan berubah warna.
• Tambahkan telur rebus, kecap dan air.
• Masak dengan api kecil hingga daging ayam lunak. Tambahkan air panas jika belum lunak. Masak hingga kuah kental.
• Masukkan bayam, aduk sebentar. Angkat.
• Sajikan hangat.
Untuk 6 orang
Sus Kering
Bahan :
250 ml air
100 gr mentega/margarin
150 gr tepung terigu
½ sdt baking powder
4 butir telur ayam
1 sdt garam
¼ sdt soda kue
Cara Membuat:
1. Masak air dan mentega di atas api sedang hingga mendidih. Kecilkan api, kemudian masukkan tepung terigu, aduk cepat hingga adonan tidak lengket pada permukaan panci. Angkat. Dinginkan.
2. Tambahkan baking powder, aduk rata. Masukkan telur ayam satu per satu sambil diaduk hingga tercampur rata. Bubuhi garam dan soda kue, aduk kembali hingga rata.
3. Masukkan adonan ke dalam kantong semprot dengan spuit bentuk bintang. Semprotkan adonan di atas loyang datar (30 X 30 X 3 cm) yang sudah diolesi margarin hingga berbentuk bunga kecil. Lakukan hal yang sama hingga adonan habis
4. Panggang dalam oven dengan suhu 190 °C selama 15 menit hingga setengah matang. Kecilkan suhu oven hingga 140 °C. Panggang kembali selama 15 menit hingga permukaan adonan kuning kecoklatan dan kering. Angkat. Dinginkan.
5. Simpan dalam toples (wadah kedap udara).
250 ml air
100 gr mentega/margarin
150 gr tepung terigu
½ sdt baking powder
4 butir telur ayam
1 sdt garam
¼ sdt soda kue
Cara Membuat:
1. Masak air dan mentega di atas api sedang hingga mendidih. Kecilkan api, kemudian masukkan tepung terigu, aduk cepat hingga adonan tidak lengket pada permukaan panci. Angkat. Dinginkan.
2. Tambahkan baking powder, aduk rata. Masukkan telur ayam satu per satu sambil diaduk hingga tercampur rata. Bubuhi garam dan soda kue, aduk kembali hingga rata.
3. Masukkan adonan ke dalam kantong semprot dengan spuit bentuk bintang. Semprotkan adonan di atas loyang datar (30 X 30 X 3 cm) yang sudah diolesi margarin hingga berbentuk bunga kecil. Lakukan hal yang sama hingga adonan habis
4. Panggang dalam oven dengan suhu 190 °C selama 15 menit hingga setengah matang. Kecilkan suhu oven hingga 140 °C. Panggang kembali selama 15 menit hingga permukaan adonan kuning kecoklatan dan kering. Angkat. Dinginkan.
5. Simpan dalam toples (wadah kedap udara).
Roti Sobek
Bahan Roti:
450 gr tepung terigu protein tinggi
150 gr tepung terigu protein sedang
1 bungkus ragi instant
125 gr gula pasir
2 butir telur
275 ml air es/susu cair dingin
75 gr mentega/margarin
1 sdt garam
Pasta pandan secukupnya
Bahan Isi :
Untuk isi keju :
25 gr margarin
1 sdm gula bubuk
30 gr tepung terigu protein sedang
20 gr susu bubuk
30 gr keju parut
sdt garam
[aduk semua bahan hingga tercampur rata]
keju parut secukupnya, untuk taburan
meises secukupnya, untuk taburan dan isi
susu evaporated, untuk olesan
Cara Membuat:
1. Ayak dan campur tepung terigu protein tinggi dan protein sedang, tambahkan ragi dan gula. Aduk rata.
2. Masukkan pasta pandan, telur dan air/susu cair dingin sedikit demi sedikit sambil diuleni hingga kalis (tidak lengket ditangan). Masukkan margarin dan garam. Uleni lagi hingga elastis dan kalis. Diamkan adonan selama 30 menit.
3. Kempiskan adonan (dengan cara ditinju). Timbang adonan masing-masing seberat 30 gram. Bentuk bulat. Diamkan selama 10 menit.
4. Ambil satu bagian adonan beri isi (keju/coklat). Bulatkan. Taruh dalam loyang bundar ukuran 22 cm dengan tinggi 4 cm. Beri Jarak. Lakukan hal yang sama pada sisa adonan hingga habis. Diamkan selama 60 menit hingga mengembang.
5. Olesi bagian atas roti dengan susu evaporated. Taburi dengan keju untuk adonan yang berisi keju atau meises untuk adonan yang isi meises. Oven selama 25 menit hingga matang.
450 gr tepung terigu protein tinggi
150 gr tepung terigu protein sedang
1 bungkus ragi instant
125 gr gula pasir
2 butir telur
275 ml air es/susu cair dingin
75 gr mentega/margarin
1 sdt garam
Pasta pandan secukupnya
Bahan Isi :
Untuk isi keju :
25 gr margarin
1 sdm gula bubuk
30 gr tepung terigu protein sedang
20 gr susu bubuk
30 gr keju parut
sdt garam
[aduk semua bahan hingga tercampur rata]
keju parut secukupnya, untuk taburan
meises secukupnya, untuk taburan dan isi
susu evaporated, untuk olesan
Cara Membuat:
1. Ayak dan campur tepung terigu protein tinggi dan protein sedang, tambahkan ragi dan gula. Aduk rata.
2. Masukkan pasta pandan, telur dan air/susu cair dingin sedikit demi sedikit sambil diuleni hingga kalis (tidak lengket ditangan). Masukkan margarin dan garam. Uleni lagi hingga elastis dan kalis. Diamkan adonan selama 30 menit.
3. Kempiskan adonan (dengan cara ditinju). Timbang adonan masing-masing seberat 30 gram. Bentuk bulat. Diamkan selama 10 menit.
4. Ambil satu bagian adonan beri isi (keju/coklat). Bulatkan. Taruh dalam loyang bundar ukuran 22 cm dengan tinggi 4 cm. Beri Jarak. Lakukan hal yang sama pada sisa adonan hingga habis. Diamkan selama 60 menit hingga mengembang.
5. Olesi bagian atas roti dengan susu evaporated. Taburi dengan keju untuk adonan yang berisi keju atau meises untuk adonan yang isi meises. Oven selama 25 menit hingga matang.
Strawberry Cheesecake
Bahan :
200 ml susu cair
250 gr cream cheese
90 gr mentega tawar
6 kuning telur, kocok lepas
2 sdt kulit jeruk lemon parut
½ sdt esens lemon
200 gr putih telur
150 gr gula halus
ayak:
40 gr tepung terigu
20 gr tepung maizena
Setup strawberry (hiasan) :
700 gr strawberry ukuran kecil, bersihkan
50 gr gula pasir halus
Cara membuat:
1. Panaskan oven hingga suhu 180 °C. Siapkan 2 buah loyang oval bervolume 1,5 liter, alasi dengan kertas roti, olesi margarin, taburi terigu. Sisihkan.
2. Taruh cream cheese dan susu dalam satu wadah lalu tim di atas panci berisi air di atas kompor dengan api sedang. Aduk-aduk hingga cream cheese menjadi lembut dan tercampur rata dengan susu. Masukkan mentega, aduk hingga leleh. Angkat. Biarkan hingga adonan cream cheese hangat. Masukkan kuning telur kocok, kulit jeruk lemon parut dan esens lemon, aduk rata. Sisihkan.
3. Kocok putih telur hingga berbusa, masukkan gula halus sedikit demi sedikit sambil terus dikocok hingga kaku.
4. Tuangi adonan susu sedikit demi sedikit sambil dikocok perlahan dengan mixer kecepatan rendah hingga rata. Masukkan tepung terigu dan tepung maizena, kocok perlahan hingga rata. Bagi adonan menjadi 2 bagian.
5. Tuang masing-masing adonan ke dalam loyang panggang selama 40 menit hingga permukaan cake berwarna keemasan. Angkat. Dinginkan. Keluarkan dari loyang.
6. Setup strawberry : masak strawberry dan gula di atas api kecil hingga berair dan strawberry lunak. Angkat. Dinginkan.
7. Hias setiap permukaan cake dengan setup strawberry. Biarkan sebagian saus mengalir ke sisi kue.
8. Sajikan hangat atau dingin
Strawberry Cheesecake ini dapat juga dipanggang au bain marie yaitu teknik memanggang dengan air (merendam loyang berisi adonan kue ke dalam loyang yang lebih besar yang berisi air panas setinggi ½ loyang adonan kue). Tujuannya agar cake matang dalam keadaan lembab dengan tekstur yang lembut. Beberapa tip pemanggangan dengan cara au bain marie :
1. Air dalam loyang harus mencapai setengah tinggi loyang kue.
2. Sebelum dituang ke loyang, air harus dipanaskan dulu sampai mendidih. Tapi setelah berada dalam oven, air harus dijaga jangan sampai bergolak/mendidih dan tidak masuk ke dalam kue.
3. Kalau air kurang dan yang dimasukkan tidak cukup panas, cake tidak akan matang.
200 ml susu cair
250 gr cream cheese
90 gr mentega tawar
6 kuning telur, kocok lepas
2 sdt kulit jeruk lemon parut
½ sdt esens lemon
200 gr putih telur
150 gr gula halus
ayak:
40 gr tepung terigu
20 gr tepung maizena
Setup strawberry (hiasan) :
700 gr strawberry ukuran kecil, bersihkan
50 gr gula pasir halus
Cara membuat:
1. Panaskan oven hingga suhu 180 °C. Siapkan 2 buah loyang oval bervolume 1,5 liter, alasi dengan kertas roti, olesi margarin, taburi terigu. Sisihkan.
2. Taruh cream cheese dan susu dalam satu wadah lalu tim di atas panci berisi air di atas kompor dengan api sedang. Aduk-aduk hingga cream cheese menjadi lembut dan tercampur rata dengan susu. Masukkan mentega, aduk hingga leleh. Angkat. Biarkan hingga adonan cream cheese hangat. Masukkan kuning telur kocok, kulit jeruk lemon parut dan esens lemon, aduk rata. Sisihkan.
3. Kocok putih telur hingga berbusa, masukkan gula halus sedikit demi sedikit sambil terus dikocok hingga kaku.
4. Tuangi adonan susu sedikit demi sedikit sambil dikocok perlahan dengan mixer kecepatan rendah hingga rata. Masukkan tepung terigu dan tepung maizena, kocok perlahan hingga rata. Bagi adonan menjadi 2 bagian.
5. Tuang masing-masing adonan ke dalam loyang panggang selama 40 menit hingga permukaan cake berwarna keemasan. Angkat. Dinginkan. Keluarkan dari loyang.
6. Setup strawberry : masak strawberry dan gula di atas api kecil hingga berair dan strawberry lunak. Angkat. Dinginkan.
7. Hias setiap permukaan cake dengan setup strawberry. Biarkan sebagian saus mengalir ke sisi kue.
8. Sajikan hangat atau dingin
Strawberry Cheesecake ini dapat juga dipanggang au bain marie yaitu teknik memanggang dengan air (merendam loyang berisi adonan kue ke dalam loyang yang lebih besar yang berisi air panas setinggi ½ loyang adonan kue). Tujuannya agar cake matang dalam keadaan lembab dengan tekstur yang lembut. Beberapa tip pemanggangan dengan cara au bain marie :
1. Air dalam loyang harus mencapai setengah tinggi loyang kue.
2. Sebelum dituang ke loyang, air harus dipanaskan dulu sampai mendidih. Tapi setelah berada dalam oven, air harus dijaga jangan sampai bergolak/mendidih dan tidak masuk ke dalam kue.
3. Kalau air kurang dan yang dimasukkan tidak cukup panas, cake tidak akan matang.
Roti Sisir
Bahan :
500 gr tepung terigu protein tinggi (tepung cakra)
½ bungkus ragi instant (± 5 gr)
100 gr gula pasir
2 kuning telur
1 butir telur
225 ml susu cair dingin
90 gr mentega/margarin
1 sdt garam
20 gr gula pasir untuk taburan
2 sdm susu evaporated untuk olesan roti
Bahan olesan:
[kocok semua bahan hingga lembut]
50 gr margarin
50 gr mentega tawar
50 gr tepung gula
Cara Membuat:
1. Ayak tepung terigu, tambahkan ragi dan gula. Aduk rata.
2. Masukkan telur dan susu cair sedikit demi sedikit sambil diuleni hingga kalis (tidak lengket ditangan). Masukkan margarin dan garam. Uleni lagi hingga elastis dan kalis. Diamkan adonan selama 30 menit.
3. Kempiskan adonan (dengan cara ditinju). Timbang masing-masing seberat 25 gr. Bentuk bulat. Diamkan selama 10 menit.
4. Pipihkan adonan. Bentuk oval. Letakkan didalam loyang sisir (dapat juga memakai loyang loaf atau loyang brownies ukuran kecil). Diamkan selama 90 menit sampai mengembang.
5. Olesi bagian atas roti dengan susu evaporated. Taburi gula pasir kasar. Oven selama 20 menit hingga matang.
6. Lepaskan masing-masing roti yang sudah dingin. Ambil selembar roti dan oles dengan bahan olesan. Tutup dengan roti oles lagi. Buat masing-masing 3 tangkup. Atau jika ingin variasi lain bisa diberi selai coklat, selai kacang , dll.
500 gr tepung terigu protein tinggi (tepung cakra)
½ bungkus ragi instant (± 5 gr)
100 gr gula pasir
2 kuning telur
1 butir telur
225 ml susu cair dingin
90 gr mentega/margarin
1 sdt garam
20 gr gula pasir untuk taburan
2 sdm susu evaporated untuk olesan roti
Bahan olesan:
[kocok semua bahan hingga lembut]
50 gr margarin
50 gr mentega tawar
50 gr tepung gula
Cara Membuat:
1. Ayak tepung terigu, tambahkan ragi dan gula. Aduk rata.
2. Masukkan telur dan susu cair sedikit demi sedikit sambil diuleni hingga kalis (tidak lengket ditangan). Masukkan margarin dan garam. Uleni lagi hingga elastis dan kalis. Diamkan adonan selama 30 menit.
3. Kempiskan adonan (dengan cara ditinju). Timbang masing-masing seberat 25 gr. Bentuk bulat. Diamkan selama 10 menit.
4. Pipihkan adonan. Bentuk oval. Letakkan didalam loyang sisir (dapat juga memakai loyang loaf atau loyang brownies ukuran kecil). Diamkan selama 90 menit sampai mengembang.
5. Olesi bagian atas roti dengan susu evaporated. Taburi gula pasir kasar. Oven selama 20 menit hingga matang.
6. Lepaskan masing-masing roti yang sudah dingin. Ambil selembar roti dan oles dengan bahan olesan. Tutup dengan roti oles lagi. Buat masing-masing 3 tangkup. Atau jika ingin variasi lain bisa diberi selai coklat, selai kacang , dll.
Risoles
Bahan isi :
100 gr daging sapi giling
150 gr wortel, potong korek api
100 gr buncis, iris-iris tipis
4 butir bawang merah, cincang halus
2 siung bawang putih, cincang halus
¾ sdt garam
½ sdt merica bubuk
¼ sdt gula pasir
Bahan pelapis :
3 butir telur, kocok rata
150 gr tepung roti
Cara membuat:
1. Bahan isi : tumis bawang merah dan bawang putih sampai harum. Masukkan daging giling, aduk sampai berubah warna. Tambahkan wortel dan buncis, aduk sampai layu. Bumbui garam, merica dan gula, aduk sampai matang. Sisihkan.
2. Bahan kulit : aduk semua bahan kulit sampai rata. Buat dadar tipis-tipis di wajan antilengket yang sudah diolesi margarin/ minyak goreng.
3. Sendokkan bahan isi ke kulit lalu lipat sisi kanan dan kirinya. Lalu gulung sambil dipadatkan.
4. Celupkan risoles ke telur kocok, angkat lalu gulingkan ke atas tepung roti.
5. Goreng di minyak panas dengan api sedang hingga matang dan berwarna kuning kecoklatan.
6. Sajikan dengan cabe rawit atau sambal botolan.
Note :
untuk bahan isi lainnya :
Keju daging asap :
Bahan :
200 gr daging asap, iris tipis persegi panjang
4 butir telur rebus, belah 4 - 6
150 gr keju parut
Cara mengisi :
Ambil 1 lembar selembar kulit risoles, isi dengan 1 sdm daging asap, 1 potong telur rebus, 1 sdm keju parut. Lipat dan gulung. Kerjakan sampai bahan habis.
100 gr daging sapi giling
150 gr wortel, potong korek api
100 gr buncis, iris-iris tipis
4 butir bawang merah, cincang halus
2 siung bawang putih, cincang halus
¾ sdt garam
½ sdt merica bubuk
¼ sdt gula pasir
Bahan pelapis :
3 butir telur, kocok rata
150 gr tepung roti
Cara membuat:
1. Bahan isi : tumis bawang merah dan bawang putih sampai harum. Masukkan daging giling, aduk sampai berubah warna. Tambahkan wortel dan buncis, aduk sampai layu. Bumbui garam, merica dan gula, aduk sampai matang. Sisihkan.
2. Bahan kulit : aduk semua bahan kulit sampai rata. Buat dadar tipis-tipis di wajan antilengket yang sudah diolesi margarin/ minyak goreng.
3. Sendokkan bahan isi ke kulit lalu lipat sisi kanan dan kirinya. Lalu gulung sambil dipadatkan.
4. Celupkan risoles ke telur kocok, angkat lalu gulingkan ke atas tepung roti.
5. Goreng di minyak panas dengan api sedang hingga matang dan berwarna kuning kecoklatan.
6. Sajikan dengan cabe rawit atau sambal botolan.
Note :
untuk bahan isi lainnya :
Keju daging asap :
Bahan :
200 gr daging asap, iris tipis persegi panjang
4 butir telur rebus, belah 4 - 6
150 gr keju parut
Cara mengisi :
Ambil 1 lembar selembar kulit risoles, isi dengan 1 sdm daging asap, 1 potong telur rebus, 1 sdm keju parut. Lipat dan gulung. Kerjakan sampai bahan habis.
Risoles Keju Daging Asap
Bahan kulit :
100 gr tepung terigu protein tinggi (cakra)
1 butir telur
garam secukupnya
250 ml susu cair
Minyak goreng untuk olesan
Bahan isi :
3 lembar smoked beef, potong menjadi 6 bagian
2 butir telur rebus, belah 4 - 6 bagian
150 gr keju cheddar, parut (bisa juga menggunakan keju slices yang dipotong-potong atau cheddar cheese spread)
100 gr mayonais
2 sdm susu kental manis
Bahan pelapis :
1 butir telur, kocok lepas
1 sdm susu cair/air
Tepung roti/panir, secukupnya
Cara membuat:
1. Bahan kulit : campur dan aduk semua bahan kulit sampai rata. Saring jika diperlukan untuk menghindari gumpalan-gumpalan tepung. Buat dadar tipis-tipis di wajan antilengket yang sudah diolesi minyak goreng.
2. Bahan isi : campurkan mayonais dengan susu kental manis. Sisihkan.
3. Ambil sebuah dadar, taruh 1 potong telur rebus, 1 potong daging asap, keju parut secukupnya lalu beri ½ sdm campuran mayonais lalu lipat seperti amplop.
4. Bahan pelapis : kocok telur dengan susu cair. Celupkan risoles ke dalamnya lalu gulingkan di atas tepung roti hingga seluruh permukaan risoles tertutup tepung roti.
5. Goreng risoles dalam minyak panas sampai warnanya kecoklatan. Angkat.
6. Sajikan dengan cabai rawit atau sambal botolan.
100 gr tepung terigu protein tinggi (cakra)
1 butir telur
garam secukupnya
250 ml susu cair
Minyak goreng untuk olesan
Bahan isi :
3 lembar smoked beef, potong menjadi 6 bagian
2 butir telur rebus, belah 4 - 6 bagian
150 gr keju cheddar, parut (bisa juga menggunakan keju slices yang dipotong-potong atau cheddar cheese spread)
100 gr mayonais
2 sdm susu kental manis
Bahan pelapis :
1 butir telur, kocok lepas
1 sdm susu cair/air
Tepung roti/panir, secukupnya
Cara membuat:
1. Bahan kulit : campur dan aduk semua bahan kulit sampai rata. Saring jika diperlukan untuk menghindari gumpalan-gumpalan tepung. Buat dadar tipis-tipis di wajan antilengket yang sudah diolesi minyak goreng.
2. Bahan isi : campurkan mayonais dengan susu kental manis. Sisihkan.
3. Ambil sebuah dadar, taruh 1 potong telur rebus, 1 potong daging asap, keju parut secukupnya lalu beri ½ sdm campuran mayonais lalu lipat seperti amplop.
4. Bahan pelapis : kocok telur dengan susu cair. Celupkan risoles ke dalamnya lalu gulingkan di atas tepung roti hingga seluruh permukaan risoles tertutup tepung roti.
5. Goreng risoles dalam minyak panas sampai warnanya kecoklatan. Angkat.
6. Sajikan dengan cabai rawit atau sambal botolan.
Curried Java Soup/Sayur Kare
Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.
1 lb. beef stew meat, cut into bite-sized pieces*
4 c. water
3 beef or chicken bouillon cubes
2 tbsp. butter**
4 scallions, chopped
2 cloves garlic, minced
1 red chili pepper, minced
1 tbsp. ground dried ginger
1 tsp. turmeric
1 tbsp. ground coriander
1/2 tsp. ground cumin
1 tsp. shrimp paste
1 stalk lemongrass
1 salam leaf
1 c. diced fresh or frozen green beans
5 small red potatoes, peeled and chopped
1 c. reduced-fat coconut milk
1/2 tsp. sugar
1. In a Dutch oven, combine beef, water,and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
2. While meat is cooking, heat butter in a wok or skillet over mediumhigh heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
3. Add lemongrass and salam leaf and cook for 2 more minutes.
4. Add spice mixture to the beef stock and simmer for 5 minutes.
5. Stir in green beans and potatoes. Cover and cook for 10 minutes.
6. Add coconut milk and sugar. Cook uncovered for 5 minutes, or until the vegetables are tender. Serve hot.
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves 6
*Other meats may be used in place of the beef if you prefer.To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or
chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through.
**To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.
1 lb. beef stew meat, cut into bite-sized pieces*
4 c. water
3 beef or chicken bouillon cubes
2 tbsp. butter**
4 scallions, chopped
2 cloves garlic, minced
1 red chili pepper, minced
1 tbsp. ground dried ginger
1 tsp. turmeric
1 tbsp. ground coriander
1/2 tsp. ground cumin
1 tsp. shrimp paste
1 stalk lemongrass
1 salam leaf
1 c. diced fresh or frozen green beans
5 small red potatoes, peeled and chopped
1 c. reduced-fat coconut milk
1/2 tsp. sugar
1. In a Dutch oven, combine beef, water,and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
2. While meat is cooking, heat butter in a wok or skillet over mediumhigh heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
3. Add lemongrass and salam leaf and cook for 2 more minutes.
4. Add spice mixture to the beef stock and simmer for 5 minutes.
5. Stir in green beans and potatoes. Cover and cook for 10 minutes.
6. Add coconut milk and sugar. Cook uncovered for 5 minutes, or until the vegetables are tender. Serve hot.
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves 6
*Other meats may be used in place of the beef if you prefer.To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or
chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through.
**To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.
Pork Sate/Sate Babi
1 1/4 lb. pork loin, cut into 1-inch cubes bamboo skewers
Marinade:
1/2 c. soy sauce
3 cloves garlic, minced
3 tbsp. peanut oil
1/2 c. raw peanuts, chopped
1/2 tsp. salt
1/2 tsp. pepper
Dipping sauce:
1 medium shallot, chopped fine
2 red chili peppers, seeded and
chopped
1/2 c. soy sauce
6 tbsp. water
5 tbsp. lime juice
1/2 c. unsalted peanuts, chopped
Garnish:
lime wedges
deep-fried shallots
1. In a medium bowl, combine soy sauce, garlic, peanut oil, raw peanuts, salt, and pepper to make the marinade. Add meat cubes to the marinade and place the bowl in the refrigerator for 1 hour or more. Stir meat from time to time.
2. Slide the marinated meat onto skewers and place on a clean plate.
3. Make dipping sauce by combining shallot, chili peppers, soy sauce, and water in a medium saucepan. Bring mixture to a boil, then reduce heat and simmer for about 5 minutes. Turn
off the heat and allow sauce to cool before adding lime juice. Set aside.
4. Meanwhile, preheat the broiler or grill and broil sates, turning frequently. Cook for 5 to 8 minutes, or until tender.
5. Serve sates on a large platter and garnish with lime wedges and deepfried shallots. Add peanuts to the sauce and pour the mixture into a bowl just before serving.
Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: 15 minutes
Makes about 15 skewers
Marinade:
1/2 c. soy sauce
3 cloves garlic, minced
3 tbsp. peanut oil
1/2 c. raw peanuts, chopped
1/2 tsp. salt
1/2 tsp. pepper
Dipping sauce:
1 medium shallot, chopped fine
2 red chili peppers, seeded and
chopped
1/2 c. soy sauce
6 tbsp. water
5 tbsp. lime juice
1/2 c. unsalted peanuts, chopped
Garnish:
lime wedges
deep-fried shallots
1. In a medium bowl, combine soy sauce, garlic, peanut oil, raw peanuts, salt, and pepper to make the marinade. Add meat cubes to the marinade and place the bowl in the refrigerator for 1 hour or more. Stir meat from time to time.
2. Slide the marinated meat onto skewers and place on a clean plate.
3. Make dipping sauce by combining shallot, chili peppers, soy sauce, and water in a medium saucepan. Bring mixture to a boil, then reduce heat and simmer for about 5 minutes. Turn
off the heat and allow sauce to cool before adding lime juice. Set aside.
4. Meanwhile, preheat the broiler or grill and broil sates, turning frequently. Cook for 5 to 8 minutes, or until tender.
5. Serve sates on a large platter and garnish with lime wedges and deepfried shallots. Add peanuts to the sauce and pour the mixture into a bowl just before serving.
Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: 15 minutes
Makes about 15 skewers
Nasi Kuning
4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconut milk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and chopped
1 medium cucumber, peeled and sliced thickly
1 tomato, cut into wedges deep-fried shallots
10 fried shrimp crackers*
1. In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3
minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6
*To fry shrimp crackers, cover the bottom of a large skillet with inch canola oil. Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconut milk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and chopped
1 medium cucumber, peeled and sliced thickly
1 tomato, cut into wedges deep-fried shallots
10 fried shrimp crackers*
1. In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3
minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6
*To fry shrimp crackers, cover the bottom of a large skillet with inch canola oil. Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.
Chicken in Coconut Cream Sauce/Opor Ayam
1 16-oz. package whole, boneless chicken breasts, rinsed, patted dry, and cut into 1 x 2-inch pieces*
1/2 tsp. salt
1 shallot, chopped
4 cloves garlic, minced
4 candlenuts or macadamia nuts, or
8 almonds
1 tsp. ground coriander
3 tbsp. canola oil
1 inch-long piece ginger, peeled and minced
2 stalks lemongrass, bruised
1 tsp. lime zest
2 salam leaves
1 tsp. sugar
1 14-oz. can reduced-fat coconut milk
1 tsp. salt
1. Preheat oven to 375°F. Season chicken pieces with about 1/2 tsp. salt, place in an oiled roasting pan, and bake for 25 to 30 minutes.
2. While the chicken bakes, use a mortar and pestle, blender, or food processor to grind shallot, garlic,nuts, and coriander to a fine paste.
3. Heat canola oil in a wok or skillet over medium-high heat and stir-fry the paste for about 3 minutes. Do not allow it to brown.
4. Remove chicken from oven. Add the chicken pieces, ginger, lemongrass, lime zest, salam leaves, sugar, coconut milk, and salt to wok. Stir well to coat chicken evenly with sauce.
5. Bring chicken mixture to a boil, then reduce the heat. Simmer uncovered for 30 to 40 minutes, or until sauce is thick. Stir every 5 to 10 minutes.
6. Before serving, remove lemongrass stalks. Serve chicken over rice.
Preparation time: 30 minutes
Cooking time: 1 hour
Serves 4
*After handling raw chicken or other poultry, always remember tothoroughly wash your hands, utensils, and preparation area with soapy hot water. Also, when checking chicken for doneness, it’s agood idea to cut it open gently to make sure that the meat is white (not pink) all the way through
1/2 tsp. salt
1 shallot, chopped
4 cloves garlic, minced
4 candlenuts or macadamia nuts, or
8 almonds
1 tsp. ground coriander
3 tbsp. canola oil
1 inch-long piece ginger, peeled and minced
2 stalks lemongrass, bruised
1 tsp. lime zest
2 salam leaves
1 tsp. sugar
1 14-oz. can reduced-fat coconut milk
1 tsp. salt
1. Preheat oven to 375°F. Season chicken pieces with about 1/2 tsp. salt, place in an oiled roasting pan, and bake for 25 to 30 minutes.
2. While the chicken bakes, use a mortar and pestle, blender, or food processor to grind shallot, garlic,nuts, and coriander to a fine paste.
3. Heat canola oil in a wok or skillet over medium-high heat and stir-fry the paste for about 3 minutes. Do not allow it to brown.
4. Remove chicken from oven. Add the chicken pieces, ginger, lemongrass, lime zest, salam leaves, sugar, coconut milk, and salt to wok. Stir well to coat chicken evenly with sauce.
5. Bring chicken mixture to a boil, then reduce the heat. Simmer uncovered for 30 to 40 minutes, or until sauce is thick. Stir every 5 to 10 minutes.
6. Before serving, remove lemongrass stalks. Serve chicken over rice.
Preparation time: 30 minutes
Cooking time: 1 hour
Serves 4
*After handling raw chicken or other poultry, always remember tothoroughly wash your hands, utensils, and preparation area with soapy hot water. Also, when checking chicken for doneness, it’s agood idea to cut it open gently to make sure that the meat is white (not pink) all the way through
Vegetable Sauté/Oseng Sayuran
1 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. sugar
1 bay leaf
1 tbsp. soy sauce
2 tbsp. peanut oil
1/4 c. shallot (1 or 2 whole shallots),thinly sliced
2 cloves garlic, minced
2 c. green cabbage, shredded
1 c. green beans, ends trimmed
1/2 c. green pepper, chopped
1 c. carrots (1 to 2 carrots), thinly sliced
1. In a small bowl, combine crushed red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
2. Heat oil in a skillet or wok over medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
3. Add cabbage, beans, green pepper, carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4
1 tsp. salt
1/2 tsp. sugar
1 bay leaf
1 tbsp. soy sauce
2 tbsp. peanut oil
1/4 c. shallot (1 or 2 whole shallots),thinly sliced
2 cloves garlic, minced
2 c. green cabbage, shredded
1 c. green beans, ends trimmed
1/2 c. green pepper, chopped
1 c. carrots (1 to 2 carrots), thinly sliced
1. In a small bowl, combine crushed red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
2. Heat oil in a skillet or wok over medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
3. Add cabbage, beans, green pepper, carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4
Stir-Fried Noodles with Shrimp/Bakmi Goreng
5 c. water
1 lb. egg noodles
3 tbsp. peanut oil
1/4 c. onion (about 1/2 medium onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp*
2 tbsp. soy sauce
1/2 c. celery leaves and small stems,chopped into 1/2-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
1/2 tsp. pepper
1. In a large saucepan, bring water to a boil. Add noodles and cook for 3 minutes, stirring often.
2. Drain noodles and immediately rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
3. In a mortar and pestle, blender, or food processor, combine 2 tbsp. onion and the garlic to make a paste.
4. Heat the remaining 2 tbsp. oil in a wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
5. Add soy sauce, celery, scallions, bok choy, salt, and pepper and fry for another 2 minutes.
6. Add noodles to the mixture. Stir-fry for 2 more minutes, until all of the ingredients are combined and heated.
Serve hot or at roomtemperature.
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4
*To make this a vegetarian entrée, replace the shrimp with 1 1/2 c. trimmed green beans and 1/2 c. chopped red bell pepper.
1 lb. egg noodles
3 tbsp. peanut oil
1/4 c. onion (about 1/2 medium onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp*
2 tbsp. soy sauce
1/2 c. celery leaves and small stems,chopped into 1/2-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
1/2 tsp. pepper
1. In a large saucepan, bring water to a boil. Add noodles and cook for 3 minutes, stirring often.
2. Drain noodles and immediately rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
3. In a mortar and pestle, blender, or food processor, combine 2 tbsp. onion and the garlic to make a paste.
4. Heat the remaining 2 tbsp. oil in a wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
5. Add soy sauce, celery, scallions, bok choy, salt, and pepper and fry for another 2 minutes.
6. Add noodles to the mixture. Stir-fry for 2 more minutes, until all of the ingredients are combined and heated.
Serve hot or at roomtemperature.
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4
*To make this a vegetarian entrée, replace the shrimp with 1 1/2 c. trimmed green beans and 1/2 c. chopped red bell pepper.
Thursday, July 24, 2008
Soy Sauce Fish/Ikan Kecap
Indonesian cooking includes many recipes for seafood.This recipe calls for types of fish that are
available fresh or frozen the world over, so even landlubbers can partake.
1 lb. mackerel, cod, or haddock fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
1/2 tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 1/2 inch-long piece fresh ginger,peeled and finely chopped
1 red chili, seeded and chopped
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves
1. Wash fish under cold water and pat dry with paper towels. Cut fillets
2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by one, roll fish fillets in the flour andset on a clean plate.
3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
4. In a small bowl, mix together shrimp paste and 2 tbsp. water.
5. Clean and dry the skillet before heating the remaining 1 tbsp. peanut oil. Add onion, garlic,
ginger, and chili pepper and stir-fry for about 5 minutes.
6. Add shrimp paste to the onion mixture and cook for 2 minutes. Add lemon juice, brown sugar, andsoy sauce to taste. Stir to combine.
7. Arrange lettuce leaves on four plates and place fish on top. Pour the sauce over the fish and serve.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4
available fresh or frozen the world over, so even landlubbers can partake.
1 lb. mackerel, cod, or haddock fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
1/2 tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 1/2 inch-long piece fresh ginger,peeled and finely chopped
1 red chili, seeded and chopped
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves
1. Wash fish under cold water and pat dry with paper towels. Cut fillets
2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by one, roll fish fillets in the flour andset on a clean plate.
3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
4. In a small bowl, mix together shrimp paste and 2 tbsp. water.
5. Clean and dry the skillet before heating the remaining 1 tbsp. peanut oil. Add onion, garlic,
ginger, and chili pepper and stir-fry for about 5 minutes.
6. Add shrimp paste to the onion mixture and cook for 2 minutes. Add lemon juice, brown sugar, andsoy sauce to taste. Stir to combine.
7. Arrange lettuce leaves on four plates and place fish on top. Pour the sauce over the fish and serve.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4
Spicy Fruit Salad/Rujak
1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers, peeled and cut in half lengthwise with seeds removed*
1 mango**
1 orange, peeled and divided into sections
1/2 tsp. crushed red pepper
1/4 tsp. shrimp paste
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp.
warm water
1 14-oz. can diced pineapple, drained
1. Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make apaste.
3. Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine.
Serve at room temperature.
Preparation time: 25 minutes
Serves 6
*An easy way to remove the seeds from a cucumber is to use the tip ofa vegetable peeler to scrape them out.
1 Granny Smith apple, cored
2 cucumbers, peeled and cut in half lengthwise with seeds removed*
1 mango**
1 orange, peeled and divided into sections
1/2 tsp. crushed red pepper
1/4 tsp. shrimp paste
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp.
warm water
1 14-oz. can diced pineapple, drained
1. Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make apaste.
3. Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine.
Serve at room temperature.
Preparation time: 25 minutes
Serves 6
*An easy way to remove the seeds from a cucumber is to use the tip ofa vegetable peeler to scrape them out.
**To peel and cut a mango, set the fruit on a cutting board so that the ridge that covers the pit is face-up. Using a sharp knife, carefully make two cuts on either side of this ridge (parallel to the ridge), slicing through the fruit. Discard the pit and place the two halves on the cutting board, skin side down. Use the knife to score the flesh of these two halves, creating a checkerboard pattern.Taking each half in your hand, push up in the center from the skin side to loosen the scored cubes of mango from the skin. Carefully slide the knife between the cubes and the mango skin to cut them from the fruit
Gado-Gado
This classic Indonesian salad is very easy to make. Feel free to substitute other vegetables you may have on hand for some of the ones listed here.Yams can be a tasty substitution for red potatoes,and peeled broccoli stalks can stand in for green beans.
1 c. red potatoes (about 2 mediumpotatoes)
1 c. fresh green beans, ends trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 1 1/2 carrots),peeled and thinly sliced
1 c. cucumber (about 1 medium cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled* deep-fried shallots for garnish**peanut sauce
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under
cold water. When cool enough to handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage, bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
5. Heat oil in a skillet over medium heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
6. Cut hard-boiled eggs into quarters and arrange along the edge of the platter. Serve gado-gado with fried shallots and peanut sauce
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 6
*To make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water.Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.
**To make deep-fried shallots, cut 1 shallot into thin slices and sprinkle with 1/2 tsp. salt. Heat 1/2 c. canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently.When the shallots brown slightly, remove from pan and drain on paper towel
1 c. red potatoes (about 2 mediumpotatoes)
1 c. fresh green beans, ends trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 1 1/2 carrots),peeled and thinly sliced
1 c. cucumber (about 1 medium cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled* deep-fried shallots for garnish**peanut sauce
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under
cold water. When cool enough to handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage, bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
5. Heat oil in a skillet over medium heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
6. Cut hard-boiled eggs into quarters and arrange along the edge of the platter. Serve gado-gado with fried shallots and peanut sauce
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 6
*To make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water.Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.
**To make deep-fried shallots, cut 1 shallot into thin slices and sprinkle with 1/2 tsp. salt. Heat 1/2 c. canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently.When the shallots brown slightly, remove from pan and drain on paper towel
Sweet and Sour Beef Sate with Peanut Sauce
Sate Daging Sapi Manis Pedas Sambal Kacang
Sate
2 tsp. ground coriander
1/4 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.warm water
1 lb. sirloin steak, cut into 1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil
bamboo skewers*
1. With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt,
brown sugar, and tamarind.
2. Place steak cubes in a medium bowl and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
3. In a wide, shallow dish, mix soy sauce, water, and peanut oil.
4. Place four pieces of marinated meat on each skewer and dip the meat into the soy sauce mixture.
5. Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side.
Serve with peanut sauce
Preparation time: 25 minutes
Cooking time: 10 minutes
Marinating time: 1 hour
* To prevent the bamboo skewers from burning, soak them in water for 1 hour before using.
Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp.warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)
1. Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
2. Add water, crushed red pepper, tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
3. Add peanut butter and stir until combined. Simmer for 5 minutes, stirring often and adding a
tablespoon of water if the mixture becomes too thick.
4. Serve warm or hot with sate.
Preparation time: 15 minutes
Makes 1 cup
Sate
2 tsp. ground coriander
1/4 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.warm water
1 lb. sirloin steak, cut into 1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil
bamboo skewers*
1. With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt,
brown sugar, and tamarind.
2. Place steak cubes in a medium bowl and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
3. In a wide, shallow dish, mix soy sauce, water, and peanut oil.
4. Place four pieces of marinated meat on each skewer and dip the meat into the soy sauce mixture.
5. Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side.
Serve with peanut sauce
Preparation time: 25 minutes
Cooking time: 10 minutes
Marinating time: 1 hour
* To prevent the bamboo skewers from burning, soak them in water for 1 hour before using.
Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp.warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)
1. Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
2. Add water, crushed red pepper, tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
3. Add peanut butter and stir until combined. Simmer for 5 minutes, stirring often and adding a
tablespoon of water if the mixture becomes too thick.
4. Serve warm or hot with sate.
Preparation time: 15 minutes
Makes 1 cup
Vegetable Sour Soup/Sayur Asam
This is one of the most popular soups in Indonesia.When served as part of a larger meal, it usually
accompanies Javanese-style fried chicken and steamed rice
1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
1/2 tsp. salt
5 c. low-fat chicken or vegetable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high
heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 4
* Always wear rubber or latex gloves when working with chili peppers.To seed the chili, slit it lengthwise with a sharp paring knife and remove the seeds with a spoon or the tip of a vegetable peeler.
accompanies Javanese-style fried chicken and steamed rice
1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
1/2 tsp. salt
5 c. low-fat chicken or vegetable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high
heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 4
* Always wear rubber or latex gloves when working with chili peppers.To seed the chili, slit it lengthwise with a sharp paring knife and remove the seeds with a spoon or the tip of a vegetable peeler.
Corn Fritters/Perkedel Jagung
Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot
peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.
Spice paste:
1 tbsp. kunci root, pounded with mortar and pestle*
2 tsp. ground coriander
1 tsp. freshly ground pepper
6 shallots, peeled and chopped fine
3 garlic cloves, minced
1 tsp. salt
1 tbsp. sugar
Fritters:
2 1/2 c. frozen or fresh corn, cut
from the cob
1 tbsp. chives, finely chopped
1 egg, beaten
2 tbsp. flour
1 c. canola oil for frying
1. To make the spice paste, combine all ingredients in a medium bowl. Set aside.
2. Grind corn kernels in a food processor or blender.
3. Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
4. In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or
until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel.
Serve hot with sambal or Thai chili sauce.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 5 or 6
* Kunci root is in the same family as
ginger and can be found at Asian
markets. If you can’t find kunci root,
substitute fresh ginger.
peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.
Spice paste:
1 tbsp. kunci root, pounded with mortar and pestle*
2 tsp. ground coriander
1 tsp. freshly ground pepper
6 shallots, peeled and chopped fine
3 garlic cloves, minced
1 tsp. salt
1 tbsp. sugar
Fritters:
2 1/2 c. frozen or fresh corn, cut
from the cob
1 tbsp. chives, finely chopped
1 egg, beaten
2 tbsp. flour
1 c. canola oil for frying
1. To make the spice paste, combine all ingredients in a medium bowl. Set aside.
2. Grind corn kernels in a food processor or blender.
3. Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
4. In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or
until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel.
Serve hot with sambal or Thai chili sauce.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 5 or 6
* Kunci root is in the same family as
ginger and can be found at Asian
markets. If you can’t find kunci root,
substitute fresh ginger.
Balinese Vegetable Soup/Sayur Oelih
5 c. water
1 c. fresh green beans
1 clove garlic, minced
2 candlenuts or macadamia nuts or
4 almonds
1/2 tsp. shrimp paste
2 to 3 tsp. ground coriander
2 tbsp. vegetable oil
1 whole shallot, sliced thin
1 14-oz. can reduced-fat coconut milk
2 salam leaves*
1 c. bean sprouts
2 tbsp. lemon juice
1/2 tsp. salt
1. In a large saucepan, bring water to a boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl.Save the bean cooking water.
2. Using a mortar and pestle, food processor, or blender, grind garlic,nuts, shrimp paste, and coriander to make a paste.
3. In a Dutch oven or large saucepan, heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
4. Add spice paste to the Dutch oven and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes
5.Before serving, add green beans, shallot, bean sprouts, and lemon juice and stir gently. Add 1/2 tsp. salt, stir, and serve.
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves 8
* If you can’t find fresh or dried salam
leaves, leave them out of the recipe.
1 c. fresh green beans
1 clove garlic, minced
2 candlenuts or macadamia nuts or
4 almonds
1/2 tsp. shrimp paste
2 to 3 tsp. ground coriander
2 tbsp. vegetable oil
1 whole shallot, sliced thin
1 14-oz. can reduced-fat coconut milk
2 salam leaves*
1 c. bean sprouts
2 tbsp. lemon juice
1/2 tsp. salt
1. In a large saucepan, bring water to a boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl.Save the bean cooking water.
2. Using a mortar and pestle, food processor, or blender, grind garlic,nuts, shrimp paste, and coriander to make a paste.
3. In a Dutch oven or large saucepan, heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
4. Add spice paste to the Dutch oven and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes
5.Before serving, add green beans, shallot, bean sprouts, and lemon juice and stir gently. Add 1/2 tsp. salt, stir, and serve.
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves 8
* If you can’t find fresh or dried salam
leaves, leave them out of the recipe.
GREAT AND EASY CHICKEN CASSEROLE
2 lg. chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped
Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped
Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.
FRAN’S CHICKEN
4 whole chicken breasts, skinned and boned
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package directions and let cool. Cook chicken, cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake, uncovered, for 1 hour at 350 degrees. Serves 8.
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package directions and let cool. Cook chicken, cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake, uncovered, for 1 hour at 350 degrees. Serves 8.
THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE
2 c. chicken, cooked and diced
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced (canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 - 3 c. chicken broth
1/2 c. wild rice, uncooked
1 c. long grain rice, uncooked
1 tbsp. worcestershire sauce (add to soup mixture)
1/3 c. port wine (add to soup mixture)
Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done; drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Saute in small amount of margarine the celery, garlic, onions and
mushrooms until tender crisp. In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture. Top with homemade bread croutons (see below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges.
--HOMEMADE BREAD CROUTONS--
Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced (canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 - 3 c. chicken broth
1/2 c. wild rice, uncooked
1 c. long grain rice, uncooked
1 tbsp. worcestershire sauce (add to soup mixture)
1/3 c. port wine (add to soup mixture)
Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done; drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Saute in small amount of margarine the celery, garlic, onions and
mushrooms until tender crisp. In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture. Top with homemade bread croutons (see below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges.
--HOMEMADE BREAD CROUTONS--
Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake
EASY CHICKEN TETRAZZINI
1/2 pkg. fine noodles
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 3 c. chicken, shredded
1/2 pt. sour cream
Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in a bit more cheese.
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 3 c. chicken, shredded
1/2 pt. sour cream
Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in a bit more cheese.
CREAMY HAM AND CHICKEN MEDLEY
1 tbsp. butter
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.
CREAMY HAM AND CHICKEN MEDLEY
1 tbsp. butter
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.
CONTINENTAL CHICKEN
1 (2 1/4 oz.) pkg. dried beef, rinsed
3 - 4 chicken breasts, halved and boned
6 - 8 slices smoked, lean bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. sour cream mixed with 1/4 c. flour
Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.
3 - 4 chicken breasts, halved and boned
6 - 8 slices smoked, lean bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. sour cream mixed with 1/4 c. flour
Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.
CHUNKY CHICKEN CASSEROLE
4 chicken breasts, cooked and cut up
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 tbsp. lemon juice
Cheddar cheese, grated
Mix together soup, mayonnaise and lemon juice. In 9" x 13" pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 tbsp. lemon juice
Cheddar cheese, grated
Mix together soup, mayonnaise and lemon juice. In 9" x 13" pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.
CHICKEN WITH NESTS
8 nested style angel hair pasta
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded
Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded
Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.
CHICKEN WELLINGTON
4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin.
Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4
--CURRANT SAUCE--
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin.
Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4
--CURRANT SAUCE--
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.
CHICKEN ST. STEVENS
4 whole chicken breasts, boned, skinned and halved
8 thin slices Smithfield ham (prosciuto may be substituted)
8 thin slices Swiss cheese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sliced
1/4 c. sherry or madeira
In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts. Serves 8.
8 thin slices Smithfield ham (prosciuto may be substituted)
8 thin slices Swiss cheese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sliced
1/4 c. sherry or madeira
In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts. Serves 8.
Monday, July 21, 2008
Basic Clear Soup/Osumashi
3 c. water
1 heaping tsp. dashinomoto
1/2 tsp. salt
1/2 tsp. soy sauce
4 mushroom slices for garnish chopped chives for garnish
1.
In a saucepan, bring water to a boil.
2.
Stir in dashinomoto, salt, and soy sauce.
3.
Remove immediately from heat. Pour into 4 small bowls and garnish each with a mushroom slice and a pinch of chives.
Preparation time: 10 minutes
Cooking time: 2 minutes
Serves 4
1 heaping tsp. dashinomoto
1/2 tsp. salt
1/2 tsp. soy sauce
4 mushroom slices for garnish chopped chives for garnish
1.
In a saucepan, bring water to a boil.
2.
Stir in dashinomoto, salt, and soy sauce.
3.
Remove immediately from heat. Pour into 4 small bowls and garnish each with a mushroom slice and a pinch of chives.
Preparation time: 10 minutes
Cooking time: 2 minutes
Serves 4
Rice Cake Soup with Shrimp/Ozoni
Ozoni is the traditional Japanese New Year’s soup.* The recipe for ozoni varies from region to region, but it always contains mochi (glutinous rice cakes) and usually has vegetables or greens and some kind of meat or fish.Though some Japanese cooks still make their own mochi, many now purchase them already prepared. In the United States, mochi are available at most specialty
grocery stores.
4 dried shiitake mushrooms
1 1/2 c. warm water pinch of sugar
3 c. basic clear soup, without mushrooms or chives
4 jumbo shrimp (fresh or frozen), peeled and deveined
12 to 16 leaves of fresh spinach, rinsed
4 mochi
4 thin strips of lemon peel for garnish (optional)
1.
Soak dried shiitake mushrooms for about 20 minutes in 1 1/2 c. warm water with a pinch of sugar. Remove from water and set the water aside. (Do not discard.) Cut off mushroom stems and rinse mushrooms under cold water. Squeeze mushrooms as dry as you can, cut each one in half, and place them in a saucepan
2.
Add 1 c. of the water you set aside to the saucepan. Add basic clear soup and bring mixture to a simmer. Cover and cook for 12 to 15 minutes.
3.
While soup is simmering, cook shrimp in boiling water for 2 to 3 minutes. Remove from heat, drain, and set aside.
4.
In a small saucepan, barely cook spinach leaves in boiling water for 30 to 40 seconds. The leaves should just begin to wilt. Drain, rinse leaves under cold water, and drain again. Squeeze water out of the leaves and set aside.
5.
Soak mochi in a saucepan of warm water for 5 minutes, then bring water to a boil. Cook for 1 minute or until they begin to soften. Drain and put each mochi in a small bowl. Place one shrimp and 3 or 4 spinach leaves on each mochi. Add 2 mushroom halves to each bowl. If desired, add a strip of lemon peel as a garnish.
6.
Remove the soup from heat and pour into the 4 bowls. Serve immediately.
Preparation time: 45 minutes
Cooking time: 15 to 20 minutes
Serves 4
*Shrimp is a popular ingr
edient in New Years dishes such as ozoni, since the shrimp' s bent back symbolizes old age and long life.
grocery stores.
4 dried shiitake mushrooms
1 1/2 c. warm water pinch of sugar
3 c. basic clear soup, without mushrooms or chives
4 jumbo shrimp (fresh or frozen), peeled and deveined
12 to 16 leaves of fresh spinach, rinsed
4 mochi
4 thin strips of lemon peel for garnish (optional)
1.
Soak dried shiitake mushrooms for about 20 minutes in 1 1/2 c. warm water with a pinch of sugar. Remove from water and set the water aside. (Do not discard.) Cut off mushroom stems and rinse mushrooms under cold water. Squeeze mushrooms as dry as you can, cut each one in half, and place them in a saucepan
2.
Add 1 c. of the water you set aside to the saucepan. Add basic clear soup and bring mixture to a simmer. Cover and cook for 12 to 15 minutes.
3.
While soup is simmering, cook shrimp in boiling water for 2 to 3 minutes. Remove from heat, drain, and set aside.
4.
In a small saucepan, barely cook spinach leaves in boiling water for 30 to 40 seconds. The leaves should just begin to wilt. Drain, rinse leaves under cold water, and drain again. Squeeze water out of the leaves and set aside.
5.
Soak mochi in a saucepan of warm water for 5 minutes, then bring water to a boil. Cook for 1 minute or until they begin to soften. Drain and put each mochi in a small bowl. Place one shrimp and 3 or 4 spinach leaves on each mochi. Add 2 mushroom halves to each bowl. If desired, add a strip of lemon peel as a garnish.
6.
Remove the soup from heat and pour into the 4 bowls. Serve immediately.
Preparation time: 45 minutes
Cooking time: 15 to 20 minutes
Serves 4
*Shrimp is a popular ingr
edient in New Years dishes such as ozoni, since the shrimp' s bent back symbolizes old age and long life.
Scattered” Sushi Rice/Chirashi-zushi
In addition to the traditional sweets eaten on Hina Matsuri (Girls’ Day), chirashi-zushi has become a popular dish for girls and their friends to share at their doll-viewing tea parties.
2 c. short-grain white rice, uncooked
2 1/3 c. water
4 1/2 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tbsp. salt
vegetable oil
4 dried shiitake mushrooms
1 1/2 c. warm water
1 small carrot, peeled and cut into thin sticks
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sugar
3 tbsp. lemon juice
10 oz. canned crabmeat, or frozen crab, thawed
1/2 c. green peas, fresh or frozen
2 eggs
1/2 tsp. sugar
pinch of salt
1.
Wash rice in a pan with cold water until water is clear. Drain and place rice in a covered heavy pot or saucepan with 2 1/3 c. water. Soak for 1 hour.
2.
Bring rice and water to a boil. Lower heat and simmer until water is absorbed (about 25 minutes). Turn off heat and let sit for 10 minutes. Remove rice from pot and place in a large serving bowl.
3.
While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until sugar and salt dissolve. Sprinkle mixture over rice and gently fold it into the rice with a wooden spoon or spatula. Leave to cool.
4.
Soak shiitake in 1 1/2 c. warm water for 30 minutes. Remove from water and set water aside. Cut off mushroom stems and squeeze mushrooms dry. Cut into thin shreds.
5.
In a small saucepan,combine of mushroom-soaking liquid, soy sauce, 1tbsp. sugar, mushrooms, and carrot sticks. Cover and bring to a boil. Remove lid and simmer for 2 minutes, stirring constantly. Remove from heat, drain, and set aside
6.
Sprinkle lemon juice over crabmeat and let sit for 5 minutes. Squeeze extra liquid out of crabmeat, break into small pieces, and set aside.
7.
Boil green peas until they are tender. Remove from heat, drain, and set aside.
8.
Beat eggs with 1/2 tsp. sugar and pinch of salt. Heat a frying pan lightly coated with vegetable oil and pour in half of egg mixture, tilting pan to make a thin omelet. Fry over low heat for 30 seconds or until surface of omelet is dry. Carefully remove omelet with a spatula and place on a cutting board. Repeat with remaining mixture. When omelets are cool enough to handle, cut into thin strips.
9.
With a wooden spoon or spatula, fold about half of the mushrooms, carrot, peas, and crabmeat into the rice. Scatter the remainder, along with omelet strips, on top and serve at room temperature.
Preparation time:
1 1/2 to 2 hours
Cooking time: 1 hour
Serves 4 to 6
*This festive dish is easy to adapt to your personal tastes. Omit the eggs and the crabmeat to create a tasty vegetarian entree, you can add almost any veggie you like to the mix- be creative!
2 c. short-grain white rice, uncooked
2 1/3 c. water
4 1/2 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tbsp. salt
vegetable oil
4 dried shiitake mushrooms
1 1/2 c. warm water
1 small carrot, peeled and cut into thin sticks
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sugar
3 tbsp. lemon juice
10 oz. canned crabmeat, or frozen crab, thawed
1/2 c. green peas, fresh or frozen
2 eggs
1/2 tsp. sugar
pinch of salt
1.
Wash rice in a pan with cold water until water is clear. Drain and place rice in a covered heavy pot or saucepan with 2 1/3 c. water. Soak for 1 hour.
2.
Bring rice and water to a boil. Lower heat and simmer until water is absorbed (about 25 minutes). Turn off heat and let sit for 10 minutes. Remove rice from pot and place in a large serving bowl.
3.
While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until sugar and salt dissolve. Sprinkle mixture over rice and gently fold it into the rice with a wooden spoon or spatula. Leave to cool.
4.
Soak shiitake in 1 1/2 c. warm water for 30 minutes. Remove from water and set water aside. Cut off mushroom stems and squeeze mushrooms dry. Cut into thin shreds.
5.
In a small saucepan,combine of mushroom-soaking liquid, soy sauce, 1tbsp. sugar, mushrooms, and carrot sticks. Cover and bring to a boil. Remove lid and simmer for 2 minutes, stirring constantly. Remove from heat, drain, and set aside
6.
Sprinkle lemon juice over crabmeat and let sit for 5 minutes. Squeeze extra liquid out of crabmeat, break into small pieces, and set aside.
7.
Boil green peas until they are tender. Remove from heat, drain, and set aside.
8.
Beat eggs with 1/2 tsp. sugar and pinch of salt. Heat a frying pan lightly coated with vegetable oil and pour in half of egg mixture, tilting pan to make a thin omelet. Fry over low heat for 30 seconds or until surface of omelet is dry. Carefully remove omelet with a spatula and place on a cutting board. Repeat with remaining mixture. When omelets are cool enough to handle, cut into thin strips.
9.
With a wooden spoon or spatula, fold about half of the mushrooms, carrot, peas, and crabmeat into the rice. Scatter the remainder, along with omelet strips, on top and serve at room temperature.
Preparation time:
1 1/2 to 2 hours
Cooking time: 1 hour
Serves 4 to 6
*This festive dish is easy to adapt to your personal tastes. Omit the eggs and the crabmeat to create a tasty vegetarian entree, you can add almost any veggie you like to the mix- be creative!
Noodle Soup with Chicken and Bean Paste/Miso Ramen
Although ramen noodles are originally from China, they are very popular in Japan, and Japanese cooks have created many of their own unique ramen dishes. Miso ramen was first made in Sapporo, a northern city famous for its Snow Festival and its many ramen shops.
1/4 lb. chicken breast* 9 oz. ramen noodles, instant or fresh-dried
5 c. chicken or vegetable broth
1 1-inch piece of fresh ginger root, crushed
6 tbsp. miso
1. 1/2 tbsp. soy sauce
salt and pepper to taste
2 scallions, chopped into thin rounds
1.Place chicken breast in a large saucepan with enough water to cover. Bring to a boil. Turn heat to low, cover pan, and simmer for 30 minutes. Carefully remove chicken to a small bowl or plate to cool.
2.While chicken is simmering, cook ramen noodles in 6 c. boiling water until they soften, about 2 1/2 to 3 minutes for instant and 5 to 6 minutes for fresh-dried. Drain and rinse with cold water. Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers to shred it into thin strips and divide strips among the four bowls, on top of the noodles.
1/4 lb. chicken breast* 9 oz. ramen noodles, instant or fresh-dried
5 c. chicken or vegetable broth
1 1-inch piece of fresh ginger root, crushed
6 tbsp. miso
1. 1/2 tbsp. soy sauce
salt and pepper to taste
2 scallions, chopped into thin rounds
1.Place chicken breast in a large saucepan with enough water to cover. Bring to a boil. Turn heat to low, cover pan, and simmer for 30 minutes. Carefully remove chicken to a small bowl or plate to cool.
2.While chicken is simmering, cook ramen noodles in 6 c. boiling water until they soften, about 2 1/2 to 3 minutes for instant and 5 to 6 minutes for fresh-dried. Drain and rinse with cold water. Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers to shred it into thin strips and divide strips among the four bowls, on top of the noodles.
CHICKEN SARONNO
6 chicken breasts, boned, skinned and halved
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells
Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes.
Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells
Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes.
Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings
CHICKEN PECAN QUICHE
1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9" pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9" pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
CHICKEN FRIED RICE
1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded
Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once.
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded
Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once.
CHICKEN ENCHILADAS
6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10
CHICKEN CURRY
10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
CHICKEN CHARDONNAY
2 (6 oz.) chicken breasts, boned and skinned
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately.
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately.
CHICKEN CASSEROLE OTHER RECIPES
1 (10 oz.) box Wheat Thins, crushed
2 c. chicken, cooked and diced
1 (15 oz.) can asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine
Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture.
Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.
2 c. chicken, cooked and diced
1 (15 oz.) can asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine
Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture.
Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.
CHICKEN CASSEROLE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.
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