Wednesday, 29 August 2007

RAWON









Bahan:
1/2 kg daging sapi
2 liter air
5 siung bawang merah, iris
daun salam
1 ruas lengkuas
daun jeruk
sereh

Bumbu Halus:
5 siung bawang putih
2 sdm ketumbar
1 sdt jintan
5 butir kemiri
2 ruas kencur
1 ruas jahe
1 ruas kunir
keluwak yang telah direndam air hangat
garam



Cara Membuat:
Rebus daging bersama air sampai mendidih.
Tumis bawang merah sampai harum.
Masukkan bumbu halus. Aduk sampai harum.
Masukkan daun salam, lengkuas, daun jeruk, sereh.
Masukkan tumisan ke dalam air rebusan daging.
Masak sampai matang & bumbu meresap.


Sajikan Rawon dengan pelengkap: taoge, sambal, dan telur asin

NB: jika suka, boleh ditambahkan santan.

Monday, 27 August 2007

Asem-Asem Iga



Bahan:

1 kg balungan (tulang iga) sapi1 ons daging sapi3 liter air15 cabe rawit, iris5 cabai merah&hijau, iris5 bawang putih, iris8 bawang merah, iris2 tomat hijau, potong7 belimbing wuluh, iris (kalo ga ada, bisa pakai asam)daun salam1 ruas jari lengkuasgaram

Cara Membuat:Rebus air bersama balungan dan daging sampai empuk.Saring air, didihkan lagi.Masukkan semua bahan-bahan lainnya.Masak hingga matang.

Ayam Cabai Hijau



Bahan:

1/2 kg ayam
15 cabai hijau
10 cabai rawit
4 bawang putih
10 bawang merah
8 kemiri
1 ruas jahe
3 lembar daun jeruk
3 lembar daun salam
1 lembar daun kunyit
1 ruas lengkuas
1 jeruk nipis
garam
500 ml air



Cara Membuat:
Rendam ayam dengan garam & merica, diamkan 15 menit.
Bakar ayam sampai cokelat dan kering. sisihkan.
Kucuri cabai hijau dengan air jeruk nipis, uleg kasar.
Haluskan jahe, bawang merah, bawang putih, kemiri, garam sampai halus.
Tumis bumbu halus sampai harum.
Masukkan cabai hijau halus.
Masukkan daun jeruk, salam, lengkuas, daun kunyit. aduk sampai rata.
Tambahkan air. aduk rata.
Masukkan ayam yang telah dibakar.
Masak sampai matang & bumbu meresap.

Saturday, 25 August 2007

LoNtoNg tuyuHaN


Masakan ini khas dari Desa Tuyuhan, Kecamatan Pancur, Kabupaten Rembang-Jawa Tengah


si Lontong sebelum dipotong. Bentuknya segitiga...

Warung-warung penjual Lontong Tuyuhan di Desa Tuyuhan
Pemandangan yang bisa kita lihat kalau kita makan di warung Lontong Tuyuhan, Desa Tuyuhan

Looking for the recipe? You'll find it here.

SOM TAM (Green Papaya Salad)

Ingredients:
1 medium dark green papaya
4 garlic cloves
6 green Thai chillies (phrik khi nu)
2 tomatoes, cut into wedges
1.2 cup green beans, chopped into 1/2-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon salt
1/4 cup (2fl oz/60ml) lime juice or tamarind juice

Method:
Pell the papaya and rise under running waterRemove the seeds and shred the flesh with a grater.
Set aside.
Place the garlic cloves and chillies into chunks.
Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon.
Serve cold.


Source: Amazing Tastes of Thailand

Tuesday, 14 August 2007

SWEET TIPS

The Secreet of Steaming the Perfect Pudding (2)


WHAT WENT
WRONG ?

If The Pudding Is Too Dense, Heavy And Soggy:
Not enough raising agent has been used. Use euther a chemical, such as baking powder, or incorporate air by beating and folding.


The water was allowed to go off the boil.

If The Pudding Sticks To The Basin Or Tin:
The bas was not lined with paper.

The basin was not greased or not greased enough.

The pudding may be undercooked.

If The Pudding Is Not Cooked In The Centre:
The udding may have been allowed to go off the boil.

The pudding was not cooked for long enough.

If The Pudding Has A Dry Or Burnt Base:
The temperature may have been too high.The pudding basin may have a thin base. Next time, place an upturned saucer in the base of the saucepan.

From: Desserts Pudding & Ices, Bay Cookery Collection

SAMBAL PANGGANG



SAMBAL PANGGANG

Bahan:

ikan panggang asap, digoreng/dikukus
cabai merah
garam
terasi, dibakar
garam
jeruk sambal


Cara Membuat:
Uleg cabai, garam dan terasi sampai halus. Tambahkan air jeruk sambal.
Enaknya dimakan sama nasi hangat & kerupuk.
Dijamin Mak Nyuus...


Monday, 13 August 2007

SAMBAL MINYAK






SAMBAL MINYAK



Bahan:
10 buah Cabai rawit
2 buah cabai hijau
1 siung bawang putih
2 sdm minyak goreng panas bekas goreng ikan
1sdt garam


Cara Membuat:
1. Haluskan cabai rawit, cabai hijau, bawang putih, serta bawang.
2. setelah halus, tuangkan minyak goreng panas. Aduk rata.

NASI GORENG HIJAU


Bahan:
10 buah cabai rawit (4 buah cabai diiris)
2 buah cabai hijau
2 siung bawang putih
2 siung bawang merah (1 siung diiris)
100 g daging ayam, potong dadu
... bisa juga pakai 100 g ikan asin (ex: teri medan, jambal roti, atau yang lain).1 sdm saus tiram
1 sdt kecap ikan
1 sdm kecap asin
1 sdt garam
½ sdt merica bubuk
1 batang daun bawang, iris
Nasi putih
Minyak goreng+sedikit mertega

Cara Membuat:
1. Haluskan 6 buah cabai rawit, cabai hijau, bawang putih, 1 siung bawang merah, dan garam.
2. Tumis bumbu halus dengan minyak goreng yang dicampur dengan sedikit mertega sampai harum.
3. Masukkan daging ayam (atau ikan asin), aduk rata.
4. Masukkan cabai rawit iris, bawang merah iris, dan nasi. Aduk rata.
5. Tambahkan saus tiram, kecap asin, kecap ikan, daun bawang, dan merica. Aduk sampai rata.
6. Masak sampai matang. Angkat.

TIPS-STORING BANANAS


STORING BANANAS

Always store bananas at
room temperature. Never refrigate or freeze them as they will turn black

SOTO LAMONGAN


Bahan:
½ ekor ayam kampung
1.250 ml air
2 batang serai, ambil putihnya, memarkan
4 lembar daun jeruk, buang tulangnya
1 sdm garam
2 sdm minyak untuk menumis

Bumbu Halus:6 butir bawang merah
3 siung bawang putih
1 cm jahe
1 cm kunyit, bakar
2 butir kemiri, sangrai

Pelengkap:25 g soun, seduh, tiriskan
2 tangkai seledri, iris halus
1 tomat, potong-potong
2 butir telur rebus
2 sdm bumbu koya (kerupuk udang & bawang putih dihaluskan)
50 g taoge
50 g kol, iris tipis
Jeruk nipis

Sambal:
10 buah cabai rawit
4 buah cabai merah
3 siung bawang putih
¼ sdt garam

Cara Membuat:
1. Rebus air dan ayam kampung sampai mendidih. Saring air kaldunya dan didihkan lagi dengan ayamnya.
2. Panaskan minyak, tumis bumbu halus, serai, dan daun jeruk sampai harum. Tuang ke rebusan ayam.
3. Tambahkan garam, masak sampai matang.
4. Angkat ayam. Goreng sampai kecoklatan. Suwir-suwir. Sisihkan.
5. Sambal: rebus cabai merah, rawit, & bawang putih sampai layu. Angkat.
6. Tambahkan garam, haluskan.
7. Sajikan kuah soto dengan ayam suwir, pelengkap, dan sambal.

Sumber: Tabloid Saji, dimodifikasi

SWEET TIPS


The Secreet of Steaming the Perfect Pudding (1)

The Pudding Basin:
A heatproof pudding basin is ideal for cooking puddings in, although other tins such as small cake tins, brioche tins or small heatproof souffle dishes or ramekins can also be used.


Before preparing the pudding mixture, place th epudding basin inside the saucepan you are using and check to see that there is at least 2.5 cm (1 in) space between the basin and the saucepan.

Circulation of steam is vital during cooking.

The Essential Preparation:
Place two piecces of greased paper in the base of the pudding basin to ensure the pudding will slide from the basin easily.


Pudding rise during cooking so do not fill the basin more than two-thirds full.

Wrapping It Up:
The correct way to cover a pudding is to first place a greased and pleated piece of paper over the pudding to prevent it from becoming soggy. Follow this with a pleated piece of foil. Secure both layers tightly with string. Tie another piece of string to fprm a handle so that you can lift the pudding easily to and from the saucepan.

... And Plenty Of Boiling Water:
Have the saucepan three-quaters full of water that is boiling, before placing the pudding in the saucepan to cook.


The water should always be at least half-way up the sides of the basin or tin. Make sure that the water is already boiling before lowering the pudding into the saucepan. It is also very important to ensure that the water continues to boil for the complete cooking time.

Check water level during cooking-do not let the pudding boil dry. Top up the water, with boiling water if necessary.

Always have a tight fitting lid on the saucepan so that the steam cannot escape.

From: Desserts Pudding & Ices, Bay Cookery Collection

Saturday, 11 August 2007

RENDANG

Bahan:
½ kg Daging
2 ruas jahe
2 siung bawang yang besar
6 Siung brambang
1 butir kelapa
½ ons cabe giling
15 cabe rawit
2 lembar daun salam
4 lembar daun jeruk purut
1 batang serai, memarkan
1 lembar daun kunyit
1 asem kandis
1 ruas laos
4 butir kemiri

Cara Membuat:
1. Haluskan : bawang, brambang, jahe,cabe & kemiri.
2. Rebus semua bahan (daging, santan, bumbu halus & bumbu lain) sambil diaduk sampai kering & bumbu meresap.
Note: lebih enak kalo masaknya di atas bara arang :)

Friday, 10 August 2007

SOP AYAM MAKARONI


Bahan:
1.500 ml air
350 g ayam, pisahkan daging dengan tulangnya, daging ayamnya dipotong dadu
200g makaroni, rebus, tiriskan
3 sosis ayam, potong-potong, rebus, tiriskan
2 wortel, potong-potong, rebus, tiriskan
100 g kapri, siangi, rebus, tiriskan
1 batang seledri, ikat
1 batang daun bawang, ikat
2 sdm mertega untuk menumis
1 sdt minyak wijen
1 sdt kecap ikan
1 sdt kecap inggris
1 blog kaldu ayam

Pelengkap: Bawang goreng untuk taburan

Bumbu Halus:
3 siung bawang merah
4 siung bawang putih
½ sdt merica
½ sdm garam

Cara Membuat:
1. Rebus air bersama ayam, hingga mendidih.
2. Tumis bumbu halus dengan mertega.
3. Masukkan tumisan bumbu ke dalam air kaldu.
4. Masukkan kaldu blog, minyak wijen, kecap ikan, kecap inggris. Aduk rata.
5. Tambahkan daun seledri dan daun bawang.
6. Masak hingga mendidih, angkat.

Penyajian:
­ Tata makaroni, sosis, wortel, kapri ke dalam mangkuk.
­ Siram dengan kuah sup ayam.

­ Taburi dengan bawang goreng.

KHAO PHAT (Nasi Goreng Alla Thailand)

Ingredients:3 tablespoons peanut or corn oil
200 g boneless skinned chicken breasts, cut lengthways into ½-in /1-cm thick slices
1 tablespoon chopped garlic
1 medium-sized onion, sliced
2 eggs
750 g cooked rice
1 tomato, cut into 8 wedges
1 spring onion (scallion), choped
2 teaspoons white soya sauce
1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon ground white pepper
Method:1. Heat the oil in a wok or pan, add the chicken and garlic, and mix well over the heat for 1 minute.
2. Add the union and cook for 1 minute, break in the eggs.
3. mix very well, and then stir in the rice and the rest of the ingredients. Stir well.
4. Cook for 2 minutes and serve immediately with cucumber slices and whole sring onions.
Recipes: Amazing Tastes of Thailand

TOM YUM KUNG [Hot & Sour Shrimp Soup]

Ingredients:
750 ml water or light chicken stock
250 g shrimps/prawns, shelled, and deveined
2 garlic cloves, minced
5 kaffir lime leaves (bai-ma-krut)
3 thin slices fresh or dried galangal (kha)
¼ cup fish sauce (nam pla)
2 stalks lemon glass/cironella (ta-khrai), lower 1/3 portion only, cut into 1-in (2,3 cm) lengths
2 green onions, sliced
5 hot green Thai chilli peppers (phrik khi nu), optional
½ cup sliced straw mushrooms
60 ml lime juice
1 teaspoon roasted chilli paste (nam phrik pao)
1 tablespoon chopped cilantro/ coriander leaves (bai phak chi)

Method:
1. Bring the stock to a boil over medium heat.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using.
3. Simmer for 2 minutes.
4. Add the shrimp and reheat to boiling.
5. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute.
6. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl.
7. Pour the soup into the bowl, stir, and garnish with cilantro leaves.


Recipes: Amazing Tastes of Thailand
 

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