Thursday, June 30, 2011

Resep Es Krim Korea Bungeo Ssamanko

I really enjoy Green tea ice cream, as do many Koreans and you will see it in most Ice cream parlours in South Korea, this homemade recipe is easy to make and is delicious.
There is some debate as to whether Green tea ice cream originates from Japan or South Korea, Certainly the Japanese have spread the word about it and why not as it is a very unique flavoured Ice cream. Japan and South Korea are still the only 2 countries that I am aware of where it is universally popular.
You need Green tea powder to flavour the ice cream, this can be bought in most Asian supermarkets, the Japanese call it Matcha. I have a large 2 litre bowl in my ice cream maker so you may want to use less milk and cream.
Green Tea Ice Cream Ingredients
I have used the following Ingredients:
5 tablespoons of Green tea powder
270ml milk
150g of sugar
600ml of double Cream





Homemade Green Tea Ice Cream
This is quite simple to make, begin by putting the milk and sugar in a bowl and stir well, and add the double cream and mix further.
In a cup half fill with water and then put 5 heaped teaspoons of Green tea powder in the cup, the more you put the greener it will be. Mix well so the powder is dissolved and then add to the other ingredients in the bowl and stir well.
Green Tea Ice Cream Served
Put the entire ingredients in your Ice Cream maker and leave, it normally takes between 15 to 30 minutes. Then your homemade green tea ice cream is ready to eat!



Wednesday, June 29, 2011

Resep Brownies Gampang Mudah Enak

I have tried several brownie recipes and I have found this one to be the best. Not only are they easy to make they are delicious. Try these warm with a scoop of vanilla icecream on top. My family absolutely loves it!

Ingredients

1 cup butter; melted
2 cups flour
4 eggs
2 cups of white sugar
1/2 cup cocoa
1 tsp. vanilla
frosting:
5 T. butter
1/3 cup milk
1 cup sugar

How to make it

Mix flour, sugar and cocoa in large bowl.
Pour in butter add eggs and vanilla.
Once all ingredients are in the bowl, mix well.
Pour onto a greased and floured 9x13 pan.
Bake at 350 degrees for 25 minutes.
The last five minutes of baking make the frosting.
Bring the frosting mixture to a boil and boil for 1 minute.
Remove from heat immediately and add:
1 cup chocolate chips
Stir until smooth and pour over warm brownies.

Tuesday, June 28, 2011

Resep Pepes Teri Bungkus Kelapa

Resep Pepes Teri Bungkus Kelapa - Kali ini kami akan membahas mengenai Resep Pepes Teri Bungkus Kelapa untuk anda semua yang memang ingin memasak masakan seafood yang sederhana adan enak pastinya, langsung saja anda lihat respnya di bawah ini.

Bahan:

- 350 gram teri basah

- ½ butir kelapa muda

- 5 butir bawang merah

- 2 siung bawang putih

- 3 buah cabe hijau

- 1 sendok teh ketumbar sangrai

- 4 butir kemiri

- 1 ruas lengkuas

- 1 ruas kunyit

- Gula, garam, terasi, daun pisang (secukupnya)

Cara Mengolah:

1. Cuci teri dan tiriskan. Kelapa diparut memanjang. Iris serong cabe hijau.

2. Haluskan bawang merah, bawang putih, ketumbar, kemiri, lengkuas, kunyit, dula pasir, terasi, dan garam. Campur bumbu yang sudah dihaluskan dengan kelapa parut dan teri, aduk rata.

3. Bungkus dengan daun pisang, kukus sampai matang.

Resep Puding Susu Enak Gampang


Bahan yang diperlukan untuk membuat puding susu:
1. 1 kaleng susu kental manis
2. 1 Liter susu cair
3. 1 bungkus Agar-agar, pilih yang warna putih
4. 3 gelas air putih
5. 5 sendok makan gula pasir
6. 1 sendo teh esence rasa almond
7. Koktail 1 kaleng atau nata de coco, sesuai selera



Cara Membuat :
1. Semua bahan dicampur dan dimasak, harus sering diaduk agar susu atau gula tidak lengket di panci. Setelah mulai mendidih diangkat, tunggu 5 menit, masukkan esen almond.
2. Setelah agak dingin, masukkan ke cetakan kecil2 (cetakan es krim)
3. Setelah beku, beri diatasnya nata de coco atau koktail

Monday, June 27, 2011

Resep Nasi Goreng - Nasi Goreng Istimewa

Resep Nasi Goreng - apakah anda ingin memasak nasi goreng Istimewa? nah disini jawabannya, dimana anda akan bisa memasak sesuai dengan selera anda dan banyak sekali resep masakan yang kami berikan untuk anda semua, seperti di bawah ini.

Resep Bahan Nasi Goreng Istimewa :



* 4 piring nasi putih
* 200 gram udang, kupas, belah dua, garami, goreng
* 100 gram daging kepiting/rajungan, rebus, tumis dengan mentega
* 1 dada ayam, rebus, suwir-suwir dagingnya
* 4 butir telur, buat mata sapi
* 2 sendok makan mentega
* 2 sendok teh puree tomat
* ketimun dan tomat secukupnya


Resep Bumbu Halus Nasi Goreng Istimewa (dihaluskan) :

* 6 buah cabai merah, rebus, buang bijinya
* 10 buah bawang merah
* 1 cm terasi
* 1 sendok teh gula pasir
* 2 sendok teh garam


Cara Membuat Nasi Goreng Istimewa :

1. Tumis bumbu halus dengan mentega, tuangkan 2 sendok makan air serta puree tomat. Tambahkan daging ayam, aduk rata. Masukkan nasi, masak sampai matang.
2. Hidangkan nasi goreng dengan menaruh di atasya kepiting, udang goreng, telur mata sapi, irisan ketimun dan tomat.

Tips Resep Membuat Kulit Lumpia Sendiri agar Sukses

Adonan Dasar Kulit Lumpia 1
TIP:
1. Untuk hasil kulit yang lebih putih, adonan bisa dibuat tanpa minyak.
2. Bila tanpa minyak, wajan harus dioles minyak saat pertama kali digunakan. Caranya, celupkan gumpalan kain pada minyak lalu lapkan pada wajan. Selanjutnya wajan tak perlu lagi diolesi minyak.
3. Karena tanpa minyak, kulit akan lebih sulit mengelupas, tetapi hasil lumpia lebih renyah.
4. Untuk hasil yang lebih baik, telur ayam bisa diganti telur bebek. Buang bagian mata yang ada di kuning telur agar tidak anyir.
BAHAN :
1.000 gram tepung terigu protein sedang
30 gram minyak goreng
1 butir telur, kocok lepas
1 sendok teh garam
2 sendok teh air abu atau air ki
950 ml air
CARA MEMBUAT :
1.Ayak tepung, masukkan minyak goreng, air abu, garam, dan telur.
2.Tuang air sambil diuleni. Sesekali dibanting agar kalis.
3.Diamkan selama 12 jam.
4.Panaskan wajan lalu angkat dari api. Ambil segumpal besar adonan lalu tempelkan adonan sambil diputar secara cepat di atas wajan.
5.Letakkan kembali wajan di atas api dan biarkan hingga bagian tepi terkelupas dari wajan lalu lepaskan kulit perlahan.
Untuk 60 lembar
*****
Adonan Dasar Kulit Lumpia 2

TIP:

1. Bila ingin kulit yang tipis, cukup oleskan adonan sekali saja pada wajan.
2. Bila ingin kulit yang agak tebal, oleskan kuas berkali-kali di dalam wajan.
3. Hasil yang tipis akan liat setelah dingin. Kulit yang agak tebal, lebih bertahan kerenyahannya.
4. Bila Anda tak punya kuas, gunakan gumpalan kaos. Celupkan gumpalan kaos dalam adonan lalu sapukan di wajan. Wajan hanya perlu sekali diberi minyak.

BAHAN :

200 ml air
1 1/2 sendok teh garam
200 gram tepung terigu Cakra
150 ml putih telur
minyak goreng secukupnya
CARA MEMBUAT :
1. Campur air dengan garam sampai rata dan larut.
2. Dalam wadah lain, campur tepung bersama putih telur sambil sesekali ditambahkan air supaya tidak menggumpal. Penambahan air tidak boleh sekaligus (cukup 75 ml). Uleni sampai kalis dan elastis. Waktu pengulenan kira-kira 20 menit.
3. Tuangkan semua air lalu kocok dengan tangan selama 20 menit.
4. Diamkan adonan 30 menit.
5. Siapkan wajan teflon. Olesi minyak goreng tipis-tipis. Celupkan kuas yang agak lebar pada adonan lalu olesi pada wajan. Biarkan hingga bagian pinggir terkelupas, lepaskan kulitnya.
Untuk 30 lembar


*****
Adonan Dasar Kulit Lumpia Basah
TIP PENYIMPANAN KULIT LUMPIA :
1.Kulit lumpia sebaiknya ditaruh di atas daun pisang dan selalu ditutupi daun pisang.
2.Bila Anda akan menyimpannya dalam waktu lama, bungkus kulit lumpia yang sudah dibungkus daun dalam kantung plastik lalu simpan dalam lemari pendingin. Saat akan digunakan sebaiknya suhu kulit lumpia sama dengan suhu kamar.
BAHAN :
50 gram tepung tangmien
25 gram tepung terigu
150 ml air
1/4 sendok teh garam
CARA MEMBUAT :
1.Campur semua bahan lalu diamkan 15 menit.
2.Didihkan air. Letakkan kukusan dimsum yang sudah ditutup dengan kain putih tipis (kain untuk membungkus tahu) di atasnya.
3.Setelah panas, tuangkan adonan sambil diputar agar bentuknya bulat. Biarkan sampai bagian pinggir terangkat. Lepaskan kulit pelan-pelan agar tidak robek.
4.Tiap lembar kulit sebaiknya dialasi plastik.
Untuk 25 lembar

Saturday, June 25, 2011

Resep Pancake

Resep Pancake - dimana makanan lezat yang satu ini berasal dari Amerika, dimana makanan lezat ini sangat bergizi dan memiliki banyak sekali protein dan mineral, langsung saja akan kami berikan berita dan informasi mengenai resep masakan indonesia.




Bahan-bahan:
100 g tepung terigu
1 sdt penuh baking powder
50 g gula halus
200 ml susu cair
1 sdt garam
3 butir telur ayam, pisahkan kuning dan putihnya

Bahan Pelengkap:
Maple syrup
Mentega, potong-potong

Cara membuat:
a. Aduk tepung, baking powder, gula, susu, garam dan kuning telur hingga licin dan rata.
b. Kocok putih telur hingga kaku.
c. Masukkan ke dalam adonan terigu, aduk rata.
d. Panaskan wajan dadar antilengket, olesi sedikit minyak.
e. Tuangkan 1 sendok sayur penuh adonan ke dalam wajan. Masak hingga kedua sisinya matang. Angkat.
f. Taruh di piring saji. Sajikan hangat dengan pelengkapnya.

Untuk 12 buah

Friday, June 24, 2011

Resep Perkedel Lezat

Resep Perkedel akan kami berikan untu anda semua yang memang memiliki keinginan untuk melengkapi masakan supnya, sebab dengan manambahkan perkedel maka akan lebih nikmat dan lezat, langsung saja deh kita lihat berita dan informasi resep masakan di bawah ini.



Bahan:

- 250 gram tenggiri giling

- 150 gram udang (potong kecil)

- 3 sendok makan tepung terigu

- 1½ buah wortel parut

- 2 butir telur

- 4 siung bawang putih

- 2 sendok makan kecap ikan

- 2 tangkai daun bawang (rajang halus)

- Garam dan merica (secukupnya)

Cara Mengolah:

1. Campur semua bahan, aduk sampai rata, dibentuk menjadi bulat pipih

2. Goreng hingga kecoklatan, angkat.

3. Hidangkan dengan sambal botol.

Wednesday, June 22, 2011

RESEP MASAKAN BEBEK MASAK SERUNDENG

RESEP MASAKAN BEBEK MASAK SERUNDENG - Kembali lagi kami akan memberikan berita dan infomasi terbaru untuk anda semua yang memang akan berguna untuk anda semua, dan menu pagi yang spesial untuk orang yang spesial juga.



Bahan:

1 ekor bebek, bersihkan, potong empat
Minyak untuk menggoreng secukupnya
1 butir kelapa, parut
3 sdm minyak untuk menumis
2 lembar daun salam
Haluskan:

1 sdm gula merah
10 butir bawang merah
5 siung bawang putih
3 sdt ketumbar, sangrai
1 sdm air asam jawa
1 sdt garam
Cara Membuat Resep Masakan Bebek Masak Serundeng:


Goreng bebek sampai kering, sisihkan. Campur kelapa parut dengan bumbu halus, aduk rata. Panaskan minyak, tumis kelapa parut dan daun salam sampai karing.
Masukkan daging bebek, masak sampai bumbu meresap dan matang. Angkat.
Untuk 4-5 porsi

Resep Soto Medan - Cara Membuat Soto Medan Lezat

Resep Soto Medan - Cara Membuat Soto Medan Lezat - Kembali lagi bersama kami Resto Cafe, dimana kami akan selalu memberikan berita dan infomasi terbaru untuk anda semua yang memang ingin sekali memasak untuk orang yang anda sayangi, seperti pada edisi kami yang lalu kami menyediakan Resep Soto Babat Untuk anda semua.

Memang sangat banyak sekali penggemar soto di Indonesia ini, dan banyak pula resep soto yang dihidangkan dari berbagai daerah, langsung saja anda lihat resep Soto Medan di bawah ini :



Bahan Soto Medan :

1 kg ayam dipotong 4 bagian
3 sdm minyak sayur
1 cm lengkuas
2 lembar daun salam
1 batang serai dimemarkan
5 lembar daun jeruk purut
1 liter santan encer
250 ml santan kental
Bumbu dihaluskan :

8 butir bawang merah
3 siung bawang putih
3 sdm ketumbar, sangrai
2 sdt jintan
1 sdt merica butiran
1 cm jahe
1 cm kunyit
Pelengkap :

6 butir telur, rebus, kupas, belah dua
250 g tomat merah, potong-potong
500 g kentang, rebus, kupas, potong-potong
150 g emping goreng
3 sdm bawang merah goreng
sambal rawit
Cara memasak Soto Medan :

Panaskan minyak, tumis bumbu halus bersama daun salam, serai, dan daun jeruk hingga harum.
Masukkan potongan ayam, aduk hingga kaku. Angkat. Masukkan ke dalam panci, tuangi santan encer. Masak di atas api kecil hingga daging ayam lunak. Angkat potongan ayam.
Tuangkan santan kental ke dalam kuah ayam, masak sambil aduk-aduk hingga mendidih. Angkat. Lumuri ayam dengan sedikit garam. Goreng dalam minyak banyak hingga kuning kecokelatan. Angkat dan tiriskan. Suwir-suwir kasar daging ayam. Sisihkan.
Penyajian: Taruh dalam mangkuk saji, daging ayam, telur, tomat, dan kentang. Tuangi kuah panas. Sajikan hangat bersama pelengkapnya.

Tuesday, June 21, 2011

Resep Masakan Jepang: Okonomiyaki Original Halal

by : Yasushi Huwa

¡¡I am from Osaka. In Osaka, Okonomiyaki is a very popular food. There are many Okonomiyaki restaurants in town and each of them proudly make their own tasty Okonomiyaki. However, there are no Okonomiyaki restaurants in Nagano. Well, there are a few, but they don't taste too good to me. That is why I decided to make it at home. At first, I could not make good Okonomiyaki; however, as I tried many times to improve it, I was finally able to make my own delicious Okonomiyaki. Now, I invite my students to my house for Okonomiyaki and they say"it is delicious"(May be my presence influences their judgment).
¡¡By the way, I often travel around the country due to my work, and I noticed that other than the Kyoto-Osaka area and Hiroshima, Nagano was not the only place in all of Japan that didn't have good Okonomiyaki restaurants. Since I want you to enjoy Okonomiyakithat tastes good, I am going to tell you how to make my special Okonomiyaki.

Ingredients

Usually, I don't precisely measure the ingredients by weight. I just know how much to put in without weighing; however, this time I measured the amount that I usually use to tell you exactly how much of the different ingredients you need. By the way, this recipe is for five people. You need:


  • One big Chinese yam (it is available at Asian markets)
  • 160 grams of flour ¡¡
  • 200 grams of ground meat/beef for halal recipe
  • one cabbage
  • half of a green onion
  • one squid
  • a hand full of dried shrimps
  • 6 eggs
  • and about one cup of tenkasu(it is available at Asian markets)
  • For the sauce, you need
    • instant dashinomoto(it is available at Asian markets)
    • mayonnaise
    • wouchester sauce
    • mustard
    • and soy sauce
¡¡Keep in mind that there will be less flour than Chinese yam. The Okonomiyaki introduced here is not only fried with water and flour; the flour will only be used as a glue to stick all the ingredients together. The base is the Chinese yam. We don't use any water. Restaurants which serve bad Okonomiyaki add only a small amount of Chinese yam for seasoning and put in too much flour. If you cook this way, your Okonomiyaki will turn out to be too hard. A tasty Okonomiyaki needs to be crunchy on the outside and moist inside.
¡¡Ground pork is also an important part of this recipe. You should not use expensive red meat. Please use the thin sliced meat that has an equal amount of fat and red meat.
¡¡Do you know what tenkasuis? It is a fried mixture of flour and water that is left after frying tempura. Please make sure that you have it. Around the area where I came from, the tempura stores in the market places often sold it for a cheap price. How about your town? In Nagano, it is sold in bags at super markets. Please find where it is sold.

Preparation

  1. Mix theflourandeggswell. Be very careful not to put too much flour in the mixture. As a reminder, we don't use any water.
  2. Mix the ground Chinese yam into the mixture.
  3. At this point, you need to put a small amount of instant dashinomoto¡¢mayonnaise, and soy sauceNext, you need to cut the cabbage into small pieces (you do not need to slice it too thin) and add them to the mixture. You may think that there are too many pieces of cabbage in the mixture, but you will need a lot. If you stir thoroughly, it will mix readily with the other ingredients. Okonomiyaki is a healthy food with a lot of vegetables in it.
  4. Next, thin slices of green onion and STRONG>squid should be mixed into the mixture. After stirring for a while, add the dried shrimps and tenkasu.
  5. Finally, you need to fry it. Okonomiyaki should be crunchy on the outside and moist inside. To make it so, you will need a well heated hotplate. Luckly, most hotplates can heat more than 200cel. these days. In my home, I use a hotplate that is heated by the gas.
  6. Spread some cooking oil on the heated hotplate and put the mixture on it. You may fry as much mixture as you desire. However, you should not spread it too thin. This Okonomiyaki mainly contains the Chinese yam; therefore, it easily gets separated. Spread a thick layer of the mixture in the center of the hotplate and prevent it from getting separated. Next, spread the chopped meat on it.
  7. When one side of the mixture is cooked, turn it over. Make sure that the side on the pan has turned light brown before you turn it over. Check a few times to see if it is done. The trick in turning it over is the timing and speed. When the mixture is not cooked enough, it will break apart while you are flipping it over. You can prevent this from happening by making sure that one side is completely cooked. Also, if you flip it too slowly, it will break apart on the spatula. Have two big spatulas ready and turn it over quickly. After turning it over, press the mixture gently and make sure that the entire surface of the mixture has contact with the hotplate.
  8. Again, make sure that the other side is cooked well. After it is cooked, turn it over again with the side of ground meat on top and turn off the hotplate.
  9. Spread the mayonnaise,two sauces, and mustard according to your preference. Cut it into small pieces. Finally, please eat it when it is still warm. You do not have to put mayonnaise on it, but you may want to try it at least once.


Please enjoy Okonomiyaki with many people

Monday, June 20, 2011

Resep Minuman Jepang: Barley Tea

Ingredients:




Servings: 2 cups

2 ounces roasted barley (1/4 cup)
1 1/2 pints water
honey, can be added to help sooth sore throat
lemon, can be added to help sooth sore throat

Directions:

Prep Time: 5 mins

Total Time: 11 mins

1 To make plain barley water ? put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
2 Bring to a boil.
3 Reduce heat, cover and simmer for 6 minutes.
4 Strain through cheesecloth, forcing out all the juice.
5 Barley water is a very nutritious cooling drink that helps bring down fever.
6 It is also useful for those suffering from bronchitis and asthma.
7 To Roast barley(use pot or pearl barley?pearled barley being more refined than pot barley but making no difference to the tea).
8 In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
9 Measure barley into a sieve and rinse under cold running water.
10 Towel dry.
11 Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
12 Over-roasting will produce a coffee-like drink!
13 To make a caffeine-free coffee substitute, roast the barley until it is brown.
14 Cool and grind.
15 Then roast again until fragrant and very dark-- but not burnt.
16 Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.

Sunday, June 19, 2011

Resep Soto Babat - Cara Membuat Soto Babat Lezat

Resep Soto Babat - Kembali lagi bersma Resto Cafe, dimana kami akan memberikan beberapa resep masakan khas indonesia, seperti pada edisi kami yang lalu yaitu membahas tentang Soto Kudus, yang sangat lezat dan cara membuatnya juga mudah dengan bumbu yang sederhana, seperti halnya Soto babat, yang lezat, gurih dan nikmat, langsung saja anda lihat resep soto babat dan cara pembuatan soto babat di bawah ini.



Bahan:
750 g babat sapi yang sudah bersih
3 sdm minyak sayur
2 batang serai, memarkan
4 lembar daun jeruk purut
2 batang daun bawang, potong kasar
2 liter air

Bumbu, haluskan:
10 butir bawang merah
4 siung bawang putih
1 sdt merica butiran, sangrai
2 cm jahe
2 cm kunyit
1 sdt garam
Pelengkap:
50 g suun kering, seduh hingga lunak, tiriskan
3 sdm bawang merah goreng
sambal rawit

Cara membuat:
# Rebus babat dengan air secukupnya bersama daun salam dan serai hingga babat hampir lunak. Angkat babat, buang airnya. Potong-potong babat 3×2 cm.
# Panaskan minyak, tumis bumbu halus, daun jeruk dan serai hingga harum.
# Tambahkan daun bawang, aduk rata. Angkat.
# Taruh dalam panci, tuangi air, masukkan babat.
# Rebus dengan api kecil hingga babat lunak dan bumbu meresap. Angkat.
# Penyajian: Taruh suun di mangkuk saji, tuangi babat bersama kuahnya.
# Taburi bawang merah goreng.
# Sajikan panas dengan sambal rawit.

Untuk 6 orang

Resep Masakan Jepang: Somen Summer Food


 

Ingridients: (for 4 servings)
300 grams somen, 5 yakumi (Sengiri shiso, sengiri myoga, koguchigiri Green onion, grated ginger, white sesame (roasted and lightly grated)), Soup for somen (1/3 cup mirin(change with lemon+grapefruit juice for halal recipe), 2cups water, 1/3 soy sauce, 20 grams katsuobushi flakes).


How to make: How to boil Somen:

Boil a lot of water in a large deep pot. Spread somen into itB
Keep heating with high flame while stir with chopstick lightly.
When it come to a boil, add a little water to prevent overflowing. Do not add too much at one time or temperature will drop.
When it come to a boil again stop heat, place it on the strainer immediately.
Rinse and wash by hand with running cold water to remove starchiness and oil.

Preparing soup for Somen:

Put mirin in a pot, bring to a boil then stop heat. (nikiru)
Add soy sauce with water in a pot bring to a boil (hitonitachi), add katsuobushi, simmer for 1 to 2 minutes.
Let cool down,strain with thin cloth or kitchen towel on top.

Hints:

Nikiru means removing alcohol by boiling it.

Hitonitachi means lightly boiled.

Use cotton string to tie the end of somen together when boiling. It makes it easier to serve somen decoratively on dishes. Somen can be boiled evenly inside and tightly on the surface (aldente) by adding water to lower the temperature when somen is boiling. So that somen doesn't absorb any odor from your hands, be sure to rinse with running cold water to cool down before touching. Somen is made with kneaded wheat flour, stretched into thin strips using vegetable oil. There are 1 year somen or 3 years somen. Oil content decreases as time passes and texture becomes smoother years after made. Colored from shiso, plum, egg, green tea somen can be boiled in a short time. Wash these kinds of somen particularly carefully by hand to remove odor of oil. There is no need to wash 3 year somen by hand, just rinse. Somen yellowed or moulded are too old to use. Keep somen in a closed can, store it in cool and dark place. If somen is more than 1 year old dry under the sun to help remove odor.

Resep Soto Kudus - Cara Membuat Soto kudus

Resep Soto Kudus - Kembali lagi dengan Resto Cafe, dimana kami akan memberikan berita dan informasi terbaru untuk anda mengenai Resep Soto Kudus, yang mana akan anda sukai, seperti halnya soto banjar yang telah kami berikan untuk anda semua, langsung saja deh anda lihat resep soto kudus di bawah ini.




Resep Soto Kudus :

Bahan:
1 ekor ayam, belah dua
1500 ml air
3 siung bawang putih, iris halus
3 cm jahe, memarkan
2 btg serai, ambil bagian putihnya dan memarkan
3 sdm minyak goring

Haluskan :
5 buah bawang merah
1 sdt ketumbar utuh
½ sdt merica utuh
2 cm kunyit
garam

Pelengkap:
3 sdm bawang goreng
50 gr taoge
1 btg seledri, iris halus
1 bh jeruk nipis, iris 4
3 sdm kecap manis

Cara membuatnya:
Tumis bawang putih hingga harum, masukkan bumbu halus, jahe, dan serai, aduk hingga masak. Masukkan ayam dan aduk terus hingga ayam berubah warna. Tuang air. Masak hingga ayam matang dengan api sedang. Angkat ayam dari panci dan goreng hingga kering. Cabik-cabik ayam dan atur di mangkok bersama pelengkap lainnya. Siram kuah di atasnya dan sajikan.

Saturday, June 18, 2011

Resep Masakan Jepang: Tuna Salad Sushi Roll Fusion ALA Sushi Tei

It's a sushi roll made with tuna salad. It's good to make your favorite tuna salad and use as the filling.
 
Tuna Salad Rolls
Ingredients:

4 cups sushi rice, prepared
4 sheets of nori (dried seaweed)
1 Tbsp finely chopped onion
2/3 cup canned tuna
1 Tbsp mayonnaise

Preparation:
Mix chopped onion, tuna, and mayonnaise in a bowl, or mak tuna salad as you like. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Place the tuna salad horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the sushi roll into bite-size pieces.
* If you prefer it to be spicy, add some karashi mustard in the tuna salad.

Makes 4 rolls.

Friday, June 17, 2011

Resep Masakan Jepang: Itoko Don


You probably know about oyako don (parent & child bowl) that's made with chicken and eggs, but you probably haven't had itoko don (cousin bowl) that's made with beef and eggs. So I thought it might be useful to post the recipe.

4 cups hot cooked rice

1 1/2 cups water
150 g. thinly sliced beef
1 bamboo shoot, slivered
1/2 round onion, cut into thin slices

1-2 tsp sugar
1 tbsp soy sauce
1/8 cup mirin/ change with grapefruit+lemon juice for halal recipe (because mirin is non-halal)

1/8 cup minced green onion
2 eggs, beaten

Boil water, then add beef, bamboo, round onion, and middle 3 ingredients listed above. Simmer 1-2 min.

Add green onion, pour beaten egg over beef mixture. Cover and cook 1/2 min.

Divide over individual bowls of hot rice. Garnish with nori, if desired. Approx. 2 servings.

Thursday, June 16, 2011

Resep Donat Kentang Enak Empuk

ini ada juga resep donat kentang... tuz atas nya gw kasi topping coklat

Donat Kentang
recipe by Fatmah Bahalwan



Bahan:

500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan
100 gr gula pasir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin

Cara membuatnya:

- dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus dan kuning telur, uleni hingga rata dan setengah kalis.
- Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.
- Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.
- Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.
- Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.

dari 3 resep donat diatas,, menurut gw yg paling enak resep donat kentang yg ini

Resep Soto banjar - Cara Membuat Soto Banjar

Resep Soto banjar - Cara Membuat Soto Banjar - Kembali lagi bersama kami Resto Cafe, dimana kami akan selalu memberikan berita dan informasi terbaru untuk anda semua, dan kali ini kami akan memberikan sedikit resep Soto Banjar, dimana pada edisi sebelumnya kami telah memberikan Resep Soto Lamongan.
Langsung saja anda akan kami berikan Resep Soto banjar dan Cara Membuat Soto Banjar :


SOTO BANJAR Resep Soto Banjar
Bahan Soto Banjar :

1 ekor Ayam muda
2 buah Kentang direbus dipotong-potong
100 gram Soun yang sudah direndam
3 sdm Bawang goreng
1 sdm Bawang putih goreng
5 batang Seledri dirajang
4 butir Telur rebus dibelah empat bagian
4 buah Perkedel
4 sdm Minyak goreng untuk menumis
1 buah Ketupat Banjar dipotong-potong
1 batang Kayu manis
2 sdm Kecap asin
2 buah Jeruk nipis
1500 ml Air
Bumbu yang dihaluskan :

4 buah Bawang merah
3 siung Bawang putih
1/2 sdt Adas
1/2 sdt Jintan
3 cm Jahe
2 cm Kunyit
1/2 sdt Merica
1 sdt Garam
Cara membuat Soto Banjar :

Rebus ayam dengan kayu manis dan garam hingga mendidih.
Tumis bumbu yang dihaluskan dengan menggunakan minyak goreng hingga harum, kemudian masukkan ke dalam rebusan ayam, rebus kembali hingga ayam empuk.
Angkat ayam dari rebusan kemudian tiriskan hingga dingin kemudian suwir.
Racikkan :

Letakkan ketupat di atas mangkuk beserta soun, kentang, perkedel, suwiran ayam, telur, kemudian siram dengan kuah soto. Taburkan bawang goreng, bawang putih goreng, seledri dan perahan jeruk, hidangkan.

Wednesday, June 15, 2011

Resep Cheese Ball Donut



Bahan donat :
250gr terigu protein tinggi
100gr kentang kukus, haluskan
25gr gula pasir
3gr ragi instan
½ sdt baking powder
10gr susu bubuk
1 kuning telur
125ml air es
25gr margarin
½ sdt garam

Bahan topping:

300gr wcc, lelehkan
600gr keju parut

Cara :
  • donat : campur terigu, kentang, gula pasir, ragi instan, baking powder dan susu bubuk, aduk rata
  • tambahkan kuning telur. Uleni rata. Tuang air es sedikit2 sambil di uleni sampai kalis
  • masukan margain dan garam. Uleni sampai elastis. Diamkan 15 menit
  • kempiskan adonan. Timbang masing2 10gr. Bulatkan, diamkan 10menit
  • kempiskan adonan. Bulatkan lagi. Letakkan diloyang yg ditabur sedikit tepung. Diamkan 60menit sampai mengembang
  • goreng dalam minyak padat yg sudah dipanaskan dg api sedang sampai matang. Dinginkan
  • celup donat ke dalam wcc leleh, gulingkan di keju parut
yang ini donat dicelup ke dalam mcc leleh,, tuz kasi keju parut..sama enaknya

Tuesday, June 14, 2011

Resep Soto Daging - Cara membuat Soto Daging Lezat

Resep soto daging untuk anda semua yang memang sangat suka sekali dengan aneka macam soto, dimana saya juga menikmati lezatnya soto, dan merupakan salah satu masakan indonesia yang saya sukai, seperti pada edisi kami yang lalu kami memberikan Resep Soto Lamongan untuk anda semua.

Bahan Soto Daging :



Sotoan ( daging, babat, usus, dll ) 250 gram, rebus
Air kaldu daging sapi 1,5 liter
Minyak goreng 2 sendok makan
Bawang prei 2 batang, potong 1 cm
Jeruk nipis 1 buah, ambil airnya
Daun jeruk 2 lembar
Serai 1 batang, memarkan
Beras 1 sendok makan, rendam dalam air, haluskan
Daun seledri 2 batang, iris tipis
Bawang goreng secukupnya
Telur ayam rebus 2 butir
Sambal kemiri secukupnya
Bumbu halus :

Bawang putih 3 siung
Bawang merah 5 butir
Ketumbar 1 sendok teh
Kunyit 2 cm, bakar
Jahe 1 cm
Merica bubuk 1/2 sendok teh
Garam secukupnya
Gula pasir secukupnya
Cara membuat Soto Daging :

Panaskan minyak, tumis bumbu halus, daun jeruk, dan serai hingga harum.
Tambahkan bawang prei, aduk rata.
Masukkan sotoan, aduk rata.
Tuang air kaldu, dan beras yang dihaluskan. Masak hingga mendidih dan daging lunak. Angkat.
Tuang soto dalam mangkok saji, tambahkan seledri, bawang goreng, air jeruk, dan telur rebus. Sajikan.

Resep Bolen Kartika (Pisang Molen Khas Bandung)

Description:
Waktu itu husband baru pulang dr Medan, en ngasih oleh2 buku "Kreatif Pastry Lengkap & Lezat", hihihihi...mungkin ngebayangin istrinya nganggur terus dirumah, jd dibeliin deh ni buku, drpd ngelamun kali ya....
Trus setelah diliat-liat isinya ok juga bow, berbagai macam pastry ada disini, buatnya jg kayaknya gampang-gampang bgt, cuman kadang disini bahannya yg ga ada...:(
udah sempet jg nyoba beberapa, tp yg kefoto cuman ini doang..., maybe next time kl buat lagi trus inget buat difoto...:D, abis biasanya begitu mateng langsung diserbuuuuu, mana sempet difoto dulu lageee.
Jadi sekarang saya baru mosting Pisang Molen Keju Kartika Sari Bandung aja yaaa...Insya Alloh temans semua udah pd tau gimana bentuk en rasanya deh ya....


Ingredients:
Bahan untuk kulit :
500 gr tepung terigu
10 gr garam
15 gr gula pasir
1 butir telur
200 ml air dingin
20 gr margarin

Bahan Isi :
4 buah pisang, dikukus matang lalu dipotong-potong 10 cm
50 gr keju ceddar, dipotong sesuai ukuran pisang

Bahan Olesan:
2 kuning telur
 
Directions:
1. Adonan kulit, tepung, garam, gula, telur, margarine dicampur semua jd satu, aduk rata.
2. Tuang air dingin sedikit demi sedikit sambil diuleni hingga kalis.Istirahatkan 15 menit dlm lemari es.
3. Giling adonan bentuk persegi -+ 10 x 10 cm dgn tebal -+ 1/2 cm.
4. Tata potongan Pisang dan Keju.
5. Lipat Rapi dengan lipatan di bagian bawah
6. Susun di loyang 12x24x4cm yg telah dioles margarin
7. Kocok bahan olesan. Oleskan ke adonan, lalu oven sampai matang.
8. Selesai...:)

Monday, June 13, 2011

Resep Soto Betawi - Cara Membuat Soto Betawi

Resep Soto Betawi akan mengawali pagi ini untuk anda yang ingin memasak soto, dan menyajikan hidangan yang lezat dan unik, seperti pada edisi kami yang lalu kalau kami membahas mengenai Resep Soto lamongan, nah langsung saja akan kami berikan Resep Soto Betawi di bawah ini.


Resep Soto Betawi :


Bahan :
2 liter air
500 gram tulang iga
250 gram sandung lamur
2 lembar daun salam
1 batang serai, memarkan
1/2 butir kelapa sangrai dan haluskan
1 mata asam jawa
8 buah belimbinh wuluh, belah menjadi 2 bagian

Bumbu yang dihaluskan :
1 sendok teh ketumbar
1/2 sendok teh jinten
8 butir kemiri
3 buah cabai merah
8 buah bawang merah
4 siung bawang putih
1 ruas jari kunyit
1 ruas jahe
1 ruas lengkuas
1 sendok teh gula merah
Garam secukupnya

Cara Mengolah :
1. Rebus tulang iga dan sandung lamur hingga empuk.
2. Tumis bumbu halus hingga harum.
3. Masukkan daun salam dan serai, aduk rata. Tuang ke dalam rebusan tulang iga.
4. Masukkan kelapa sangrai, belimbing wuluh dan asam jawa.
5. Masak hingga matang dan kuah mengental. Angkat dan sajikan hangat.

Baca Juga : Cumi Gulung

Resep Soto Lamongan - Soto Lamongan Asli

Resep Soto Lamongan akan mengawali artikel memasak pada hari ini, dimana banyak yang sukda dengan soto Lamongan, sebab dengan kuah bening yang sedap dan daging ayam kampung yang gurih membuat perut kita lapar, langsung saja anda lihat resep Soto Lamongan Asli dari Resto Cafe.

Untuk anda yang ingin memasak Soto Lamongan dan masih belum hafal dengan jelas bumbu apa saja yang digunakan, maka langsung saja anda lihat resep soto lamongan di bawah ini :

Bahan:
1 ekor ayam kampung (berat lebih kurang 800 gr)
2 sdm minyak goreng untuk menumis
1 ruas jahe, memarkan
4 cm lengkuas, memarkan
3 butir cengkeh
garam secukupnya

Bumbu yang dihaluskan:
5 buah bawang merah
4 siung bawang putih
½ sdt merica utuh
1 sdt ketumbar sangrai
6 butir kemiri sangrai
2 cm kunyit.

Untuk pelengkap:
50 gr suun, seduh air panas hingga lunak, tiriskan dan gunting-gunting.
50 gr kol iris halus
2 batang daun seledri, iris halus
2 sdm bawang goreng
1 sdm bawang putih goreng
3 butir telur ayam rebus, iris bulat
kerupuk udang, sambal cabai rawit rebus, jeruk nipis, iris.

Cara membuat:
Rebus ayam dengan 2 liter air, sampai empuk dan matang. Angkat ayamnya dan potong kecil-kecil, dan sisihkan kaldunya.

Panaskan minyak goreng dalam wajan, tumis bumbu yang dihaluskan sampai harum, tuang 4-5 sendok kaldu ayam, masukan jahe, lengkuas, cengkih, dan garam. Aduk sampai tercampur rata. Masak selama lebih kurang 5 menit. Masukkan sisa kaldu. Masak di atas api kecil hingga kaldu kembali bergolak dan masak terus selama 20 menit. Angkat.

Cara menghidangkan:
Tempatkan potongan daging ayam dalam mangkuk soto. Beri suun, irisan kol, irisan seledri, dan telur. Tuang kuah soto yang masih panas. Taburi bawang goreng dan bawang putih goreng. Hidangkan dengan sambal cabai rawit rebus, kerupuk udang dan irisan jeruk nipis.

Nah bagaimana menurut anda mengenai Resep Soto Lamongan diatas? semoga bermanfaat untuk anda semua, dimana kami memang akan memberikan kumpulan resep lainnya untuk anda semua, lihat juga artikel kami yang lainnya seperti Resep Martabak manis.

Resep Masakan Korea: Budae Jjigae

Following the Korean war, American army bases became a permanent fixture in South Korea, to assist the South against any possible skirmishes with the North.
The Americans brought a number of foods that had never been seen in Korea such as Spam, frankfurter sausages and baked beans to name a few. In true Korean Fashion we took these ingredients and mixed with our own to make a spicy stew named Budae Jjigae which literally translates as the 'army stew'
Its a spicy dish, normally cooked in a big pan and served from the middle of the table, containing noodles, western ingredients and plenty of vegetables Budae Jjigae is a great example of Koreans putting there own mark on foods. My mother who lives in Uijeongbu where there are a couple of army bases is able to get this army stew at most restaurants as its very popular.
In addition to the ingredients I have used this stew is often made with Baked beans and sliced cheese which you can add if you wish.
I have used the Following ingredients:
150g of Spam
3 Frankfurter sausages
1 handful of Beansprouts
150g of Tofu
1 Instant Noodle (don't use flavouring)
handful of Rice cakes (if you have)
1/2 Onion
2 Mushrooms
Budae Jjigae ingredients2 spring onions
800ml of Water with Chicken Stock
Sauce
1 Tablespoon of Gochujang
1 Tablespoon of Red Pepper Powder
2 Cloves of crushed garlic
3 Tablespoons of Soy Sauce
1 Tablespoon of Sugar
1 Tablespoon of Sesame Oil


Budae Jjigae cooking Start by putting about 800ml of water in a pan, add to this about 4 cubes or 2 tablespoons of chicken stock and mix well. Cut the Spam, sausages and tofu in to slices and cut all the vegetables. In a bowl add all the ingredients for the sauce and mix well, Place the sauce in to the pan and add the other ingredients around it, keep the noodles to on side for now.

budae Jjigae with noodle
Bring the entire mix to boil and cook well, this should take about 15 minutes, the easiest way to check is to see if the onion is soft. At this point add some noodles it is common to use some instant noodles like shin Ramyun, you could though use any supermarket noodle. This will take a further 3-5 minutes to cook.


Budae jjigae ready to eat
Serve in a bowl and enjoy, there should be plenty for up to 5 people and you could serve with rice and some side dishes if you like, however with the noodles there is enough to fill you up.

Sunday, June 12, 2011

Resep Martabak Manis

Kembali lagi Bersama Resto Cafe, dimana kami memberikan berita dan informasi mengenai dunia masakan dan resep, dan untuk edisi kami kali ini akan memberikan Resep Martabak Manis untuk anda semua, semoga saja bermanfaat untuk anda semua yang ingin belajar memasak.

langsung saja akan kemai berikan Resep Martabak Manis dari kami di bawah ini :

Bahan Kulit:

250 gr tepung terigu
1 sdt ragi instan (yeast)
150 gr gula pasir
375 cc santan hangat
2 butir telur

¼ sdt soda kue

Bahan Isi menurut selera:
Kacang tanah, sangrai, kupas, cincang
Wijen, sangrai
Gula pasir
Coklat
Keju Parut
Susu kental manis

Cara Membuat:

1. Masukkan ragi ke dalam santan hangat, aduk sampai larut dan berbuih, sisihkan.
2. Campur tepung dan gula, buat lubang ditengahnya, masukkan telur ke dalamnya. Uleni sambil dituangkan larutan santan, sampai gula larut, masukkan soda kue, uleni kembali sampau tercampur rata. Biarkan kurang lebih 15-20 menit di tempat yang hangat.
3. Panaskan wajan martabak dan olesi margarine. Tuang adonan ke dalamnya sampai naik dan permukaannya agak mengering dan bagian luarnya menjadi kecoklatan.
4. Angkat dan letakkan ke atas telenan potong.
5. Taburkan gula pasir ke permukaan martabak hingga rata. Disusul dengan susu kental manis. Sesuai dengan selera, taburi bahan kesukaan anda dan bahan taburan dapat dikombinasi.
6. Lipat martabak menjadi 2, potong menurut selera.

Untuk 10-12 potong

Resep Gochujang (Sambal Khas Korea)

Habis googling akhirnya nemu resep gochujang a.k.a sambal khas Korea yang lumayan susah nyarinya di supermarket.
Tapi ini resepnya dalam bahasa inggris, jadi ku translate gitu deh.. namun source aslinya masih kecantum, soalnya step by stepnya lumayan jelas banget...

Oke, langsung saja yaaa ^__^ (btw resep ini cukup untuk membuat 5-6kg sambel lohh...bisa sekalian jualan nih )

Bahan:
Air 6 liter
Bubuk gandum (bisa pakai tepung terigu, kalau bisa sih cari yang whole meat) 450 gr
Tepung beras ketan 450 gr
Tepung kedelai 450 gr
Cabai bubuk (merah) 1 kg
Garam 350 gr
Madu 600 gr

Cara membuat:
Masak air hingga mendidih. Masukkan tepung terigu ke dalam kain, lalu celupkan terus menerus (seperti membuat teh celup) ke dalam air hingga semua tepung terigu larut sepenuhnya ke dalam air. Aduk sesekali.
Tuang tepung beras ketan ke dalam campuran ini, aduk hingga rata dan kental. Matikan api
Setelah 30 menit, nyalakan kompor kembali, aduk terus hingga adonan ini berkurang setengahnya, menjadi hanya 3 liter saja. Jangan lupa, suhu kompor sebaiknya tinggi, dan proses ini kira-kira memakan waktu hingga 45 menit.
Matikan api. Diamkan adonan semalaman.
Setelah semalam, tambahkan bubuk cabai dan tepung kedelai, aduk rata adonan liat ini. Diamkan 30 menit.
Terakhir, tambahkan madu dan garam, aduk rata kembali. Gochujang pun sudah siap disajikan :)

Sambal ini bisa bertahan tahunan. Dan semakin lama disimpan, aromanya akan semakin kuat dan memikat. Selamat mencoba.. ^__^


Here is my home made gochujang recipe, as requested. It took me about a day and half to make but there is probably a year’s supply of gochujang for a light user, about 3-4 months for a Korean. I remember when I was young my Grandma spending one day a year making gochujang, she would make enough for a year and keep it in traditional Korean pots which helped it to age.
Korean Red pepper paste is a staple sauce used throughout Korean cooking, It is used in most Korean dishes that are spicy such as Jeyuk bokkeum, Bibimbap and ddukbokki. It is warm, sweet and spicy and goes well with most meats and also has a lot of health benefits to.
This Recipe makes about 5-6 Kg of Gochujang Sauce, it is easier to make it in this sort of quantity than say 500g amounts.
Homemade gochujang recipe Ingredients:
6 Litres of water
450g of Malt Powder
450g of Glutinous Rice Powder
450g of Soy Bean Powder
1kg of Fine Red Pepper Powder
350g of Salt
600g of Honey
Malt Powder packet
Malt powder in a tea towel











Start by filling a large Saucepan (I have used a pasta one) with 6 litres of boiling water. Let the water cool a bit so it doesn’t burn but you want it to be hot, place 450g of malt powder in to a tea towel or Muslim cloth and make this in to a ball. You will need to put this ball in to the water and start swirling it around, every 30 seconds or so you will need to squeeze the tea towel ball hard. Continue doing this until the water is light brown in colour about 10 to 15 squeezes.
Malt powder in water
Water after malt powder











Once complete the malt powder ball can be binned, add the glutinous rice powder to the water and bring to boil whilst stirring, keep on boil for a couple of minutes then turn off the heat and leave to stand for 30 minutes stirring occasionally.
Rice powder added to recipe
After water has reduced mixture











After about 30 minutes come back to the mixture and bring to boil, you need to reduce it by about half to 3 litres. Keep the heat as high as you can, if it bubbles up remove from heat for a couple of seconds and then put back on again, Keep stirring occasionally so the mixture doesn’t settle and it should reduce is about 45 minutes, don’t worry if it takes longer.
Turn off the heat and leave to cool down for a couple of hours or overnight, once cooled it is time to add the soy bean powder and red pepper powder, mix this well. The mixture will go quite thick and stiff like glue, keep stirring and it should start to resemble a red pepper paste. Leave again for about 30 minutes.
Added Soy bean powder and red pepper powder
Gochujang Mixture











Finish the sauce of by adding the salt and the honey, the salt helps with preservation and the honey gives it its unique sweetness. Mix this all together well and your home made gochujang is complete, you can use it straight away and I would leave it to stand in your saucepan for another 24 hours before bottling it up.
Gochujang in jar
In South Korea gochujang is stored in our famous pots which help it to breath and age, but you can keep it in whatever you have spare I have used old jars and sauce pots that I have left over. The sauce should keep for well over a year and the taste will improve in time as well, Keep in a cool dark place and have an open jar in the fridge when in use.

Home made gochujang Recipe on plate


I would love to hear from you if you have successfully used this gochujang recipe!

Saturday, June 11, 2011

Resep Masakan - Resep Cumi Gulung

Resep Masakan - Resep Cumi Gulung - Dimana banyak sekali ibu muda yang ingin belajar memasak dan maka dari itu mereka belajar lewat dunia maya, sebab dari dunia maya mereka mendapatkan banyak sekali pelajaran memasak, dan resep masakan Indonesia serta dunia dapat anda akses dari internet.

langsung saja kami berikan Resep Cumi Gulung Spesial di bawah ini dan juga cara pembuatannya yang sederhana dan yang pasti anda akan bisa mempraktekkannya dirumah bersama suami anda.

Bahan:

    * 100 gr cumi ukuran kecil dan dikupas
    * 2 lembar nori
    * minyak goreng secukupnya untuk menggoreng
    * saus sambal untuk penyajian

Bahan Pelapis Cumi:

    * 400 gr tahu putih, dihaluskan
    * 200 gr daging ikan kakap
    * 5 lbr daun bayam, rebus dan cincang halus
    * 2 btr telur
    * 2 siung bawang putih, cincang halus
    * 1 sendok makan kecap ikan
    * 1 sendok teh garam
    * 1/4 sendok teh merica bubuk
    * 1 cm jahe, diparut

Cara membuat:
Pelapis:

    * haluskan ikan dengan blender hingga halus
    * Campur dengan bahan pelapis lainnya
    * pukul pukul hingga kalis
    * Isikan ke dalam cumi sambil dipadatkan, sisihkan

Cumi:

    * Pipihkan sisa adonan pelapis cumi setebal 1 cm diatas plastik
    * bentangkan potongan nori. Tambahkan adonan pelapis cumi tipis saja.
    * Letakkan 2 buah cumi isi ditengahnya kemudian gulung
    * bungkus dengan plastik dan lapisi dengan lap bersih.
    * kukus 30 menit
    * setelah matang, goreng hingga kecoklatan.
    * potong-potong lalu sajikan dengan saus sambal.

Baca juga : Resep Bakwan Jagung

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Ayam Sambal Ijo Khas Padang

Aku kemarin sempat beli ayam sambal hijau di depan Hotel Pelita Batam. Pedesnya nendang boww... Karena ketagihan (tapi sayang duitnya kalau beli keseringan),akhirnya nyoba bikin sendiri. Selain jauh lebih murah, lebih sehat boww (gak pake vetsin dan semacamnya, hehehe). Oke deh... langsung tengok aja resepnya :)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZA-tCeLx4YOp_FgpNgSuS-dOtfHbov4Bg0oieybW6FUEi14IRuTdbPNL9ejTjXwHDLqI3lMca_XAcnNOXZLci4l3feX9CDGFYKIgQEg3OUSASH5OB-1h2ksFBZ4pb18Ynes1HYuUe08/s400/image.php.jpg
Gambar hanya ilustrasi semata.Pas masak gak sempet motret-motret euyy....

Bahan halus 1:
Cabai hijau besar 250 gram
Cabai rawit hijau 100 gram
Bawang merah 15 siung
Tomat hijau 2 buah
Air jeruk nipis 2 sdm


Bahan halus 2:
Kunyit 1 cm
Bawang putih 7 siung
Ketumbar 2 sdm

Bahan 3:
Ayam 1/2 kg (potong sesuai selera)
Tempe secukupnya (potong sesuai selera)
Petai (kalau suka, tidak perlu dikupas dari kulitnya)

Cara membuat:
Cuci bersih ayam. Campurkan dengan potongan tempe serta bahan halus 2, aduk rata, tambah garam secukupnya, tuang air kira-kira 500-700ml, masak hingga ayam empuk betul atau air hampir habis.

Potong-potong petai menjadi beberapa bagian (tanpa mengupas kulitnya).Goreng ayam, petai dan tempe yang sudah direbus hingga kecoklatan. Lebih bagus lagi ketika menggoreng campur dengan sedikit margarin atau mentega (biar tambah gurih, hehehe)

Tuang bahan halus 1 ke dalam gorengan ini, campur sampai rata betul. Tambah garam secukupnya. Ayam sambal hijau pun siap dihidangkan. Dijamin maknyusss... hehehe

Oya, sekedar tips, pas menuang bahan halus 1 ke wajan, memasaknya jangan terlalu lama ya biar gak pudar warnanya (tetep hijau segar gitu).

Friday, June 10, 2011

Resep Masakan Korea: GoGi BoKKEUM



GoGi BoKKEUM
Bahan:
a. 600 gram daging sapi / ayam / tuna kalengan.
b. Saus cabai korea (di sogo mustinya ada) VINEGARED RED PEPPER PASTE
c. Minyak wijen secukupnya.
d. Wijen sangrai secukupnya.
e. 2 siung bawang putih yang dirajang halus.
f. 1 butir bawang bombay kecil, potong sesuai selera.
g. 1 daun bawang besar, iris tipis serong
h. 1/4 kol putih potong sedang.
i. 1 buah wortel ukuran sedang potong bentuk korek api.
j. wijen sangrai.
k. Garam dan Merica secukupnya.

Cara Membuat :

a. campurkan daging dengan saus cabai, minyak wijen, garam, dan merica. Aduk rata. Kemudian masukkan bawang2 dan daun bawang. Pastikan semua terlumuri dengan saus.
b. Beri sedikit minyak wijen di wajan. KEmudian sapukan minyak ke seluruh permukaan wajan sambil dipanaskan.
c. Setelah wajan panas, masukkan adukan daging, kol, dan wortel.
d. Diamkan sebentar kemudian aduk, diamkan lagi, aduk lagi. Jangan terlalu sering diaduk2, biarkan matang.
e. Beri sedikit air dan masak hingga air surut.
f. Masukkan dalam pinggan atau piring kemudian taburi wijen sangrai.
g. Hidangkan bersama nasi putih hangat dan kimchi...

Thursday, June 9, 2011

Resep Masakan Meksiko: Shrimp Tostada

shrimp tostada
This delicious Mexican snack is perfect for lunch or as an appetizer. The Mexican shrimp tostada is made by baking a bean, lime juice, cumin and cheese coated tostada and then adding some tasty homemade avocado salsa to it, as well as juicy pink shrimp. A splash of lime in the bean mixture balances out the richness of the shrimp and avocado and adds a piquancy.

This Mexican shrimp tostada recipe also contains orange for sweetness, jalapeno, and cumin for a bit of a kick and cilantro for an unmistakable Mexican taste. This is a simple recipe and if you want to serve seafood this is always a popular dish. It is possible to eat this topped tostada with your fingers but you probably want to give your guests knives and forks because it can be messy otherwise.

So what is a tostada exactly? "Tostada" is a Spanish word and it just means toasted. In Mexico, a tostada is a flat or bowl-shaped tortilla, which is baked, deep fried, or toasted to make it crispy. Tostadas were invented in Mexico as a way to avoid wastage when tortillas went stale, a bit like how French toast was invented as a way to use up stale bread.

Ingredients -

1 tablespoon water
1 small peeled, chopped orange
3 teaspoons lime juice
1 peeled, chopped ripe avocado
15 oz can black beans, rinsed and drained
1 lb raw big shrimp, peeled and de-veined
4 oz shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
6 tostada shells
¼ cup chopped red onion
1 teaspoon ground cumin
1 seeded, chopped jalapeno
2 teaspoons blackened seasoning

Preparation:

Preheat the oven to 350 degrees F.

Combine 2 tablespoons of the avocado with 1 teaspoon of the blackened seasoning, 1 teaspoon of the lime juice, the water, cumin and all except ¼ cup of the beans in a bowl.

Mash the mixture with a fork, and then stir in the rest of the beans.

Combine the orange, jalapeno, cilantro, onion and the rest of the lime juice and avocado in a bowl.

Cover this mixture and chill it until serving.

Put the tostada shells on ungreased baking sheets and spread the bean mixture over them.

Sprinkle the Mexican blend cheese on top and bake for 5 minutes or until the cheese melts.

Sauté the remaining blackened seasoning and the shrimp in a nonstick skillet coated with cooking spray for about 5 minutes or until they are pink.

Divide the salsa between the tostadas and arrange the shrimp around the outside.

Serve immediately while they are still warm.

(Makes 6)