Friday, 28 September 2007

S A L A D

Wednesday, 26 September 2007

Buah Kawis

Pernah minum sirup atau limun Kawista?
Udah pernah liat buah Kawis?
Bagi yang belom pernah lihat buahnya, lihat deh foto di bawah ini.



Buah ini khas dari Kabupaten Rembang dan sudah termasuk buah yang langka di jaman ini. Buah lawis ini katanya hanya bisa hidup di tanah yang mengandung kapur. Selain di Rembang, dapat juga dijumpai di Juwana-Kabupaten Pati. Aromanya khas, bentuknya seperti melon, tapi lebih kecil dan tempurungnya keras. Sering juga disebut Java Cola karena rasanya yang mirip cola.
Buah ini kalau sudah matang, diolah menjadi sirup dan limun (minuman bersoda). Bisa juga dimakan langsung dengan dicampur gula atau dibuat semacam es blewah.

Pengen lihat pohonnya? klik aja di SINI

Monday, 24 September 2007

TOFU SOUP


Ingredients:

1.000 ml water

2 cube chicken broth

2 pack Tofu, cut

20 g ear mushroom

50 g sohun / vermicelle de Longkow

¼ teaspoon pepper powder

½ teaspoon salt

1 tablespoon ebi / dried shrimps, pounded

5 garlic, finely grated

Method:

· In a bowl, soak the rice vermicelli until soft. Loosen it with a chopstick. Drain well. Set aside

· Soak the ear mushroom until soft. Drain well. Set aside.

· Boil water with chicken broth.

· Add the garlic, dried shrimps, salt & pepper in boiling water.

· Add Tofu. Simmer for 20 minutes.

To serve:

· Put some vermicelli in an individual bowl followed by ear mushroom.

· Ladle hot soup.

· on mange ce plat chaud.

Monday, 17 September 2007

Thursday, 13 September 2007

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TAHU SUSUR

CUMI TEUTUMEH - Acehnese Style Squid in Coconut



aceh's food
Bahan ~ Ingredients:
400 g cumi ukuran sedang, potong-potong 2 cm
~
400 g squid, cut into ring
150 ml santan dari ½ butir kelapa
~
150 ml coconut milk from ½ coconut
3 cabai hijau, potong miring
~
3 green chilies, diagonal cut
3 belimbing sayur, potong-potong
~
3 sour carambola/star fruit for cooking, cut
2 sdm minyak goreng
~
2 tablespoon cooking oil


Bumbu Halus ~ Spice Paste:
3 cabai merah ~
3 red chilies
6 bawang merah ~
6 shallots
2 siung bawang putih ~
2 cloves garlic
2 cm kunyit ~
2 cm turmeric
1 cm jahe ~
1 cm ginger
1 buah asam sunti ~
1 “sunti” tamarind
¾ sdt garam ~
¾ teaspoon salt
¼ sdt merica ~
¼ teaspoon pepper powder
¼ sdt gula pasir ~
¼ teaspoon sugar or to taste

Cara Membuat ~ Method:
1. Tumis bumbu halus dan cabai hijau sambil diaduk hingga harum dan layu. ~
Pound the spice paste with mortar and pestle. Heat up the cooking oil in a wok. Sauté the spice paste and green chilies until fragrant.
2. Tambahkan cumi. Aduk hingga berubah warna. ~
Add the squid. Stir fry until light brown.
3. Masukkan belimbing sayur, aduk sampai layu. ~
Add in the carambola. Stir-fry.
4. Tuang santan, masak sambil diaduk sampai kuah mengental. ~
Pour the coconut milk, stir-fry and simmer until the sauce is thickened

Untuk 5 porsi

Sumber: Tabloid Saji


Friday, 7 September 2007

SOP BUNTUT (OXTAIL SOUP)




Kepengen Oxtail Soup a la Borobudurnya Mbak Anne, akhirnya nyobain juga…
Ternyata... rasanya wuenaaak tenan!




Bahan ~ Ingredients:
750 gr buntut sapi, potong sesuai ruasnya ~ 750 gr oxtail
1 sdt garam ~ 1 teaspoon salt
2.000 ml air ~ 2.000 ml water
2 cm jahe, memarkan ~ 2 cm ginger
1 sdm minyak goreng, untuk menumis ~ 1 tablespoon cooking oil
250 gr kentang, kupas, belah-belah ~ 250 gr potatoes, diced
200 gr wortel, kupas, potong 2 cm ~ 200 g carrots, cut into slices
1 buah tomat, belah jadi 4-8 bagian ~ 1 tomato, cut into wedges
3 batang daun bawang, iris 2 cm ~ 3 stalks spring onion, cut into 2 cm length
2 batang seledri, iris 2 cm ~ 2 stalks of celery, chopped
1 sdt bawang goreng ~ 1 teaspoon shallot crisps
Minyak untuk menggoreng ~ cooking oil


Olesan ~ Smear sauce:
½ sdm kecap manis ~ ½ tablespoon sweet soy sauce
1 sdt garam ~ 1 teaspoon salt
½ sdt merica bubuk ~ ½ teaspoon pepper powder
¼ sdt pala bubuk ~ ¼ teaspoon nutmeg powder


Bumbu halus ~ Spicy Paste
[Pound the spicy paste with mortar & pestle]:
½ sdt garam ~ ½ teaspoon salt
6 butir bawang merah ~ 6 shallots
2 siung bawang putih ~ 2 cloves garlic


Cara Membuat~ Method
:
Rebus buntut dalam air hingga terendam. Setelah mendidih dan daging buntut kaku, kecilkan apinya, masukkan jahe, dan garam lalu tutup panci. Masak terus sampai buntut lunak, dan kaldu berminyak, angkat. ~ Put the oxtail into water. Boil until the water briskly and the oxtail stiffed. Lower the heat. Add in the ginger and salt. Simmer until the broth oily.

Keluarkan buntut dari kaldunya, sisihkan. Saring kaldu, ukur sebanyak ± 1.500 ml, bila kurang, tambahkan air panas secukupnya. Campur bahan olesan menjadi satu kemudian olesi buntut dengan bahan olesan, taruh dalam wadah, sisihkan. ~ Dish out the oxtail from the broth, set aside. Filter the broth, measures 1.500 ml, if less, add the hot water. Mix well the smear sauce. Spread the oxtail with she sauce, set aside.

Panaskan 1 sdm minyak goreng dalam wajan, tumis bumbu halus sampai harum, masukkan ke dalam panci berisi kaldu. Jerangkan diatas api, didihkan, masukkan kentang dan wortel. Masak terus hingga bahan matang, masukkan tomat, daun bawang, dan seledri. ~ Heat up a wok and add 1 tablespoon cooking oil. Fry the spicy paste until fragrant, bring it into the broth, bring to boil again. Add the carrots and potatoes. Simmer until they cooked. Add the tomato, spring onion, and celery.

Panaskan minyak goreng dalam wajan, masukkan buntut ke dalam minyak panas, goreng sampai agak kering dan kecoklatan, angkat, tiriskan. ~ Heat up the oil in a wok. Fry the oxtail until they golden brown. Dish out.

Penyajian: taruh buntut goreng dalam piring saji. Dalam mangkuk terpisah, tuang sup, taburi bawang goreng. Hidangkan selagi buntut dan kaldu masih panas. ~ To serve: place the oxtail in the serving plate. Pour the broth in the bowl, sprinkle with shallot crisps. Serve hot.


Untuk 4 porsi.

Source : Buku ‘a la Café’ dari Primarasa

TEH TARIK iced



Ingredients:
1 tablespoon black tea
200 ml hot water
20 ml milk
10 ml non-dairy creamer
sugar
Ice cube

Method:
1. Campur teh dengan air panas. Aduk rata.
2. Masukkan susu, gula, dan creamer. Aduk rata. Dinginkan.
3. Tambahkan es batu.
4. Tuangkan ke dalam shaker (atau dituang dari gelas ke gelas lain sambil ditarik-tapi cara ini biasanya sering banyak tumpahnya..he.he.), kocok sampai keluar buihnya.

Wednesday, 5 September 2007

HOT SHRIMPS



Ingredients:
250 g shrimps, (shelled and deveined but leave the tail on)
2 cm ginger, crushed
2 garlic, crushed, minced
½ onion, sliced
3 red chilies, diagonal cut
5 green eye bird chilies, crushed
1 stalk spring onion, sliced
2 tablespoon tomato sauce
3 tablespoon chilli sauce
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon fish sauce
250 ml water
1 teaspoon lemon juice



Method:
1. Heat oil in wok and sauté the garlic and onion until fragrant.
2. Add in the ginger, red chilies and green eye bird. Stir for a few seconds.
3. Add in the shrimps and continue to stir fry.
4. Add in the tomato sauce, chili sauce, fish sauce, white pepper, salt, and stir well.
5. Pour the water. Heat to boiling.
6. Add the spring onion. Cook for another 10 seconds.
7. Before removed from the heat, place the lime juice.


BABY CORN WITH BLACK PEPPER



Ingredients:
100 g baby corn, sliced diagonally
10 meat ball
200 g mushroom
3 red chilies, sliced diagonally
25 g onion, sliced
2 garlic, chopped
1 ½ teaspoon black pepper
1 teaspoon fish sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
¼ teaspoon salt
250 ml water
1 teaspoon cooking oil

Method:
1. Heat up the oil in a wok. Sauté the garlic and onion until fragrant.
2. Add red chilies. As soon as you smell the aromas of the chilies, add the mushroom and meat ball. Stir fry.
3. Add the baby corn and do a quick stir.
4. Pour the water. Add in salt, fish sauce, oyster sauce, and black pepper. Boil until well cooked.
5. Before removed from the heat, place the sesame oil, mix well.


P E M P E K


A traditional food from Palembang – South Sumatera

PEMPEK KULIT
Bahan # Ingredients:
150 g kulit ikan tengiri # 150 g Tengiri fish’s skin
100 g ikan tengiri, haluskan # 100 g tengiri fish (Spanish Macarel), pounded
10 g tepung terigu protein sedang # 10 g midlle protein wheat flour
100 ml air # 100 ml water
1 siung bawang putih, parut # 1 garlic, grated
100 g tepung sagu # 100 g starch flour
1 sdt garam # 1 teaspoon salt
½ sdt baking powder # ½ teaspoon baking powder
½ sdt gula pasir # ½ teaspoon sugar
¼ sdt penyedap rasa # ¼ teaspoon seasoning

Cara Membuat # Method:
1. Cincang halus kulit ikan. Tambahkan ikan tengiri yang dihaluskan. Aduk rata. Sisihkan. # Finely mince the tengiri fish. Set aside.
2. Rebus tepung terigu, air, dan bawang putih sambil diaduk sampai kental. # Put the palm sugar into 2.250 ml of boiling water. Boil and stir until the sauce is thickened.
3. Campur daging ikan, kulit ikan, garam, baking powder, gula pasir, dan penyedap rasa. Aduk rata. Angkat. # add the tengiri, salt, baking powder, salt and seasoning. mix well. Dish out.
4. Tambahkan bubur tepung. Banting-banting dan uleni sampai kalis. # Add the flour porridge. Beated and knead well until dough is formed.
5. Masukkan tepung sagu. Aduk rata. # Add the starch flour. Mix well.
6. Bentuk bulat pipih, kira-kira diameter 7 cm. # Dust your hands with some starch flour and take a bit of dough (about the size of a small ball), flatten it
7. Goreng dalam minyak panas sampai matang. # Heat oil and fry in low heat till golden brown.

Serve with cuko sauce.
Untuk 10 buah

PEMPEK KAPAL SELAM
Bahan # Ingredients:
250 g daging ikan tengiri, haluskan # 250 g Tengiri fish (shelled and deveined), pounded
300 g tepung sagu # 300 g starch flour
4 ½ sdt garam # 4 ½ teaspoon salt
½ sdt gula pasir # ½ teaspoon sugar
½ sdt penyedap rasa # ½ teaspoon seasoning
20 g tepung terigu protein sedang # 20 g midlle protein wheat flour
200 ml air # 200 ml water
1 siung bawang putih, parut # 1 garlic, grated
50 g tepung sagu untuk taburan # 50 g starch flour

Bahan Isi (aduk rata) # Filling (Mix well):
2 butir telur, kocok lepas # 2 eggs, beated
¼ sdt garam # ¼ teaspoon salt

Cara Membuat # Method:
1. Rebus tepung terigu, air, dan bawang putih sambil diaduk hingga kental. Angkat. # Put the palm sugar into 2.250 ml of boiling water. Boil and stir until the sauce is thickened. Dish out.
2. Tuang ke atas daging tengiri. Uleni sampai rata. # Pour into tengiri fish. Knead well.
3. Masukkan garam, gula, dan penyedap rasa. Banting-banting sampai kalis. # Add the salt, sugar, and seasoning. Beated until dough is formed.
4. Tambahkan tepung sagu. Aduk rata. # add the starch flour. Mix well.
5. Lumuri tangan dengan tepung sagu. Ambil sedikit adonan, pipihkan. Bentuk kantung, isi dengan kocokan telur. Tutup rapat. # Dust your hands with some starch flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle. Cover the filling
6. Rebus air sampai mendidih. Masukkan pempek. Masak sampai matang. Angkat, tiriskan. # put into briskly boiling water. Boil until well done. Dish out. Drained.
7. Goreng dalam minyak panas dengan api sedang sampai kekuningan. # Heat oil and fry in low heat till golden brown.

Serve with cuko sauce.
Untuk 12 buah

SAUS CUKO # CUKO SAUCE
Bahan # Ingredients:
500 g gula merah, sisir halus # 500 g coconut sugar, finely slice
2.250 ml air # 2.250 ml water
190 g asam jawa # 190 g tamarind
1 ½ sdt garam # 1 ½ teaspoon salt

Bumbu # Spice paste:
6 buah cabai rawit hijau # 6 green eye bird chilies
1 ½ sdm tongcai # 1 ½ tablespoon preserved vegetable
11 siung bawang putih # 11 garlic

Cara Membuat # Method:
1. Haluskan semua bahan bumbu. Sisihkan. # Pound the spice paste. Set aside.
2. Rebus gula merah dan air sampai larut. Saring. # Put the palm sugar into 2.250 ml of boiling water. Boil and stir until dissolved. Filtered.
3. Tambahkan bumbu halus, asam jawa, dan garam. Masak sampai matang. # Add the spice paste, tamarind, and salt. Boil until well cooked
TEMAN MAKAN PEMPEK

Ebi kering, sangrai, haluskan # dried shrimps, pounded
Ketimun, buang bijinya, potong kotak kecil # cucumber, deseeded and chopped
Mi kuning # yellow noodle

Sumber: Majalah Sedap Khusus Pemula

CUMI GORENG SIRAM SAMBAL TAOCO / FRIED SQUID WITH FERMENTED BEAN PASTE



Ingredients:
8 squid (cleaned)

For the marinate:
½ teaspoon lemon juice
½ teaspoon fish sauce

Sambal:
3 green chilies, diagonal cut
1 ½ tablespoon taoco asin (fermented bean paste-salted)
250 ml water
1 teaspoon coconut sugar, finely slice
1 teaspoon tamarind juice (soak 2 teaspoon tamarind with 1 teaspoon water)
2 teaspoon cooking oil

Spice paste:
6 shallots
4 red chilies
2 garlic

Method:
1. Marinade the squid for 30 minutes with fish sauce & lime juice.
2. Pound the spice paste with mortar and pestle. Set aside.
3. Heat up the oil in wok, fry the squid until thoroughly cooked. Remove it from the wok and set aside.
4. Sauté the spice paste until fragrant.
5. Add in the green chilies. Stir-fry.
6. add in the fermented bean paste. Sauté until aromatic.
7. Pour the water, coconut sugar, tamarind juice. Stir well.
8. Add the squid back in and quick boil for 1-2 minutes.

Source: Sedap Khusus Pemula

HOT SPICY EBI KATSU



Ide awalnya sih dari tabloid Saji. Berhubung saya doyan banget pedas, jadi resepnya saya modifikasi sendiri sesuka hati. He..he.. :)

Ingredients:
200 g shrimps, peeled, chopped
1 tablespoon starch flour
1 garlic, pounded
2 egg whites
1 teaspoon fish sauce
¼ teaspoon salt
3 teaspoon chili powder
Cooking oil

For Dip in:
2 eggs, beated
50 g all purpose flour (extra hot flavour)
50 g breadcrumbs

Method:
1. Pour all ingredients into a bowl. Blend well.
2. Grease a 18x18x4 cm tin with oil and based with plastic. Pour ingredients mixture in the tin.
3. steam for 20 minutes until cooked. Remove and Cool down.
4. When cooled, remove from tin and cut into 4x4 cm.
5. Roll in extra hot flour, dip in beaten egg, roll again in breadcrumbs.
6. Heat up a frying pan with oil and deep fry until light brown. Serve hot.

KELO MERICO



Originated from Rembang-Central Java


Ingredients:
½ kg Manyung/white kakap/ bandeng fish
1 liter water
5 carambola for cooking, cut into 2 inches length (or tamarind, soak for 10 minute. Use only the juice)
1 Laurellike leaf/daun salam (Indonesian bay leaves)
1 cm galangal
2 kaffir lime leaves
5 red chilies, sliced
5 shallots, thinly sliced
½ teaspoon salt

For the marinate:
½ teaspoon salt
1 teaspoon lime juice

Spice Paste:
1 teaspoon pepper grain
1 cm turmeric
5 candlenuts
5 garlic
1 cm ginger


Method:
1. Marinade the fish for 30 minutes with salt & lime juice.
2. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
3. Add the water into a pot, and bring it to boil.
3. Fry the garlic slices until fragrant and just lightly browned.
4. Add in the red chilies. Stir-fry.
4. Add in the spice paste. Sauté until fragrant. Transfer into boiling water.
5. Add the fish, and the other ingredients. Boiled until the fish thoroughly cooked.

 

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