Collection Cookies and Side Dish

RE: Recipes [english-indonesia version]

[align=center]Chiffon Mousse Telur[/align]

Masaakn khas Spanyol ini layak untuk dicoba.
Sedap dan sehat ^^

Sumber : Majalah Sedap Sekejap

Kategori Masakan : Masakan Eropa

Disajikan Untuk : 6 Orang

Cara Mengolah :


1. Tumis bawang bombay, paprika, cabai, tomat, garam, tomat pasta, dan minyak zaitun. Setelah layu, tuang dalam pinggan tahan panas.
2. Buat lubang-lubang, lalu pecahkan telur satu persatu ke dalam lubang. Tutup telur dengan salami.
3. Panggang selama 30 menit, angkat lalu taburkan peterseli.
4. Sajikan hangat.

 

RE: Recipes [english-indonesia version]

Kerang Kampak Balut Pastrami


Pingin coba masakan manca negara yang unik, coba deh resep yang satu ini.
Unik, lezat, bergizi ^o^

Sumber : Majalah Femina

Kategori Masakan : Masakan Eropa

Disajikan Untuk : 6 Orang

Cara Mengolah :


1. Balut masing-masing kerang dengan potongan pastrami.
2. Semat dengan lidi. Lakukan hingga semua bahan habis.
3. Panggang dalam oven panas suhu 180 °C selama 10 menit hingga matang. Angkat. Lepaskan lidi.
4. Sajikan hangat bersama dengan saus.

Cara Membuat Saus :
1. Campur seluruh bahan, aduk rata, sisihkan.

Keterangan :
(*) Daun bay adalah sejenis rempah daun asal Eropa. Bentuknya oval, tebal, dan aromanya mirip daun salam. Banyak digunakan dalam masakan Italia. Dijual dalam bentuk lembaran kering di pasar swalayan.
(**) Pastrami adalah salah satu olahan daging sapi yang diasap. Berbentuk lembaran tipis yang di bagian pinggirnya diberi taburan rempah. Dijual di pasar swalayan di bagian daging olahan.
(***) Mustard Dijon adalah salah satu jenis mustard khas dan Prancis. Rasanya pedas, berwarna kuning. Dijual dalam kemasan botol.
(****) White wine vinegar adalah cuka yang dihasilkan dan penyulingan minuman anggur putih.

 

RE: Recipes [english-indonesia version]

[align=center]Sushi Rice (Sushi-Meshi) [/align]

This recipe will make one quantity of rice, which is sufficient for
2 uncut large rolls (futomaki-zushi)
or 4 uncut small rolls (hosomaki-zushi)
or 16 finger sushi (nigiri-zushi)


__________________________________________________________

This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.

1. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 to 60 minutes. This will allow the grains to absorb moisture and start to swell.


2. Put the rice, water and kelp in a pan with a tight-fitting lid. Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes. (Simmering time will vary depending on the quantity of rice.) Resist the temptation to lift the lid while the rice is cooking.


3. Turn off the heat, remove the lid and cover the pan with a teatowel. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.


4. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.


5. Continue cutting - never mashing or stirring - the rice, adding the sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.

_________________________________________________________________________________



Reprinted with permission from the book:

The Sushi Cookbook

by Katsuji Yamamoto and Roger Hicks

Periplus Editions (HK) Ltd.

This book unravels the secrets of the sushi bar to show you how to make perfect sushi at home. Its concise instructions, and detailed, full-color photography, will help you recreate these delicious and aesthetically pleasing cuisines.

ISBN 962 593 652 1

Y2100

 

RE: Recipes [english-indonesia version]

[align=center]Takoyaki (octopus balls) [/align]

Takoyaki ("octopus balls") are usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or a similar device with 3-centimeter-diameter cups.



_______________________________

Directions - batter

1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration.

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.
Directions - takoyaki

Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

 

RE: Recipes [english-indonesia version]

Shabu-shabu (quick-cooked beef)

Directions

On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you're set.

Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.

Enjoy!

 

RE: Recipes [english-indonesia version]

Japanese-style curry rice

Read the instruction on the box of commercial curry roux and find out what ingredients you need first. You may increase or decrease the amount of vegetables and meat by as much as 50% if you wish. However, the amount of water you add should not be decreased. If the consistency of the curry stew is too thick, adjust it by adding water at the end. The commercial curry roux contains everything, so you do not need to add salt or pepper. Typical ingredients are listed above.
Directions

Heat a deep pan and add one or two tablespoons of oil. Saute the sliced onion over medium heat until it softens. Brown the meat separately, then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms and continue simmering. When the potates and carrots are tender add the curry roux. Simmer gently for 15 minutes while stirring. Serve with rice.

 

RE: Recipes [english-indonesia version]

Gyoza


Gyoza - Japanese style dumplins

Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.

Preparation:

Dough:

1. Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
2. Put a wet towel over the dough, and let it stand for several minutes.
3. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit
thicker than the edge.

Filling:

4. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
5. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
6.Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:
7. Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
8. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
9. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
10. Put the gyoza on the table as shown in the image.

7. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
8. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
9. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Serving and eating:

Eat gyoza pieces after dipping them in the dipping sauce.

General information:

In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.

link : http://www.japan-guide.com/r/e107.html

 

RE: Recipes [english-indonesia version]

wogh.... Mantap... Kumpulan resep makanan.... Masukkin yg banyak sis... Terutama yg kue" gtu...
Ho Ho Ho....

 

RE: Recipes [english-indonesia version]

[align=center]Apple Pie by Grandma Ople [/align]

SUBMITTED BY: MOSHASMAMA PHOTO BY: sweetalicia
"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!"



PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/Detail.aspx

DETAILED NUTRITION
Serving Size 1/8 of a recipe
Servings Per Recipe 8
Amount Per Serving
Calories 521
Calories from Fat 243
% Daily Value *
Total Fat 27g 41 %
Saturated Fat 11g 55 %
Cholesterol 31mg 10 %
Sodium 241mg 10 %
Potassium 242mg 7 %
Total Carbohydrates 69.7g 22 %
Dietary Fiber 5.5g 22 %
Protein 3.4g 7 %
Sugars 43g
Vitamin A 10 %
Vitamin C 13 %
Calcium 4 %
Iron 19 %
Thiamin 22 %
Niacin 14 %
Vitamin B6 5 %
Magnesium 6 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

 

RE: Recipes [english-indonesia version]

[align=center]Korean Cellophane Noodles with Vegetables (Chapchae) [/align]

This is a colourful, vegetable-packed noodle dish with a multitude of different textures. Once the vegetables have been prepared, it is very quick to assemble and cook.

Directions

Drain the wood ear fungus, and cut out the stems. Thinly sliced.

Add the spinach to a pan of boiling water. Cover and boil for 2 minutes, then drain and rinse under cold water. Drain and squeeze out excess water. Separate the leaves.

Discard the curly outer part of the Chinese leaves. Cut the V-shaped core of the leaves into fine strips. Combine the spinach, wood ear fungus and shiitake mushrooms, spring onions, courgettes, carrot and Chinese leaves.

Heat the oils in a deep skillet. Add the garlic and chillies, and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3 to 4 minutes until the vegetables are tender, but crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar and salt. Cook for 2 minutes and serve immediately.

=========================================



Reprinted with permission from the book:

Healthy Noodles

by Kurumi Hayter

Periplus Editions (HK) Ltd.

This complete guide to cooking noodles features more than 60 recipes, and describes the ingredients, cooking methods and vegetable cutting techniques used in noodle preparation. Whether you like your noodles hot or cold, thick or thin, there's always a noodle for every occasion.

ISBN 962 593 6513

Y2100

 

RE: Recipes [english-indonesia version]

[align=center]Tempura [/align]

A long time ago (about 400+ years back), when Japan was trading with Portuguese and Dutch merchants, tempura was introduced to the country as the style in which these merchants cooked vegetables and fish. Tempura was not popular among Japanese people until the late Edo era. A tempura street vendor started to serve tempura-fried fish caught fresh from Tokyo Bay, and it became popular with the common people. Sesame seed oil was mainly used in those days.

It seems very hard to learn the knack of tempura frying. With a little help, though, tempura deep frying can be so simple that you will want to show off to your friends. The main ingredients are vegetables and fish of your choosing. There are a few points that you have to remember: 1) slice the vegetables thin so they can be fried in a short time; 2) you will need a deep, thick-walled pan (a wok is OK) filled about 1 inch deep with peanut oil (try other types of oil if you like, but never add lard or shortening); 3) deep-fry in small batches so you can maintain the temperature of the oil; and finally 4) tempura-fry vegetables at 340F and fish at 360F.

Directions

Heat the oil to 340F or 360F. Dip the vegetables or fish in the batter and place them in the oil. If it is difficult to handle the vegetable chunks, you may use a tablespoon to drop them in. Do not fry too much at a time, in order to maintain the temperature. Take the tempura out of the oil just when the batter gets SLIGHTLY brown. Vegetables usually take less than two to three minutes. Remember: the thinner the vegetable, the faster it cooks. For fish, the time to pull it out is when the batter turns very slightly brown. It is good idea to do trial frying in the beginning. Taste it and decide how long it will have to be fried. Once you get the timing right, the rest is simple.

Serve with tentsuyu. Tempura is also served with rice. This is called ten-don. Put warm rice in a bowl or on a plate and place tempura on top of the rice. Pour on two or three tablespoons of tentsuyu.

Another popular way of serving tempura is over a bowl of noodles. This is called tempura-udon or tempura-soba, and it is traditional Japanese fast food.

There are many variations in tempura frying. You can mix two or three vegetables and fry them together. This is called kakiage style. So be creative and invent your own style.

 

RE: Recipes [english-indonesia version]

Autumn chestnut rice

Typhoons and red dragonflies are harbingers of Japanese autumn. So are burnished red maple leaves and shinmai, the first rice of the season. Celebrate the majesty of fall and serve this bountiful rice dish, with chestnuts, sweet potatoes and shiitake mushrooms.

Directions

Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems. Dice mushrooms. In a 3-quart saucepan, combine rinsed rice and water; soak 15 minutes. Rinse chestnuts to remove syrup. Drain well; cut into quarters. Add mushrooms, chestnuts, sweet potatoes, salt, soy sauce and mirin to saucepan with rice; stir. Bring to a boil. Reduce heat to low. Cover saucepan with a tight-fitting lid. Simmer 15 minutes. Remove from heat.

Let stand, covered and undisturbed, 10 minutes. Carefully break up rice mixture with a dampened wooden rice paddle or spatula. Spoon rice mixture into serving bowls. Sprinkle with sesame seeds and radish sprouts.

 

RE: Recipes [english-indonesia version]

Tori no mizutaki (chicken stew)

Directions

Add 1 inch of water to a 12-inch table-top skillet (electric or gas, whatever is available). Add the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi powder, add it now (tsk, tsk...). If you soaked the shiitake mushrooms, dump that water in here, too. Anyway, just put whatever you want to eat in the water to cook it until ready. Serve with dipping sauce (just mix what's shown above) and lots of steamed rice. It will make you very warm.

If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavour.

When you are finished, dump some rice into the remaining water and cook gently to make congee. It's soooo good in the morning.

 

RE: Recipes [english-indonesia version]

[align=center]Homemade natto (fermented soybeans) [/align]

Directions

Note: Please read the entire recipe first and make a note of the ingredients and utensils that will be needed. The starter culture must be obtained from store-bought natto, unless you have other sources such as rice straw.

1. Soak two cups of dried soybeans overnight in ten cups of water.

2. Put the soybeans in a stainless steel basket (or colander) and cover it with a piece of cloth slightly larger than the basket.

3. Put the above in a pressure cooker with 3 cups water, and place it on the stove. Turn on the stove.

4. After the pressure cooker starts hissing, turn down the flame so that the hissing is at its minimum level.

5. Cook for 15 minutes (measured from the time the hissing has started).

6. DO NOT OPEN the pressure cooker yet. Allow the pressure cooker and its contents to cool down. If waiting is not your style, place the pressure cooker in the sink filled with cold water. (The soy beans are considered to have cooled down as long as its temperature is below 140 degrees F.)

7. Make sure that the kitchen counter and its surrounding area are absolutely clean. Sterilize a tablespoon with boiling water.

8. Wash your hands and arms - long-sleeved shirts not recommended.

9. Have a package of commercial natto ready.

10. Open the lid of the pressure cooker, peel back the cloth cover to one end of the basket, and using the tablespoon, quickly mix in about two spoonfuls of natto starter with the beans. Replace the cloth cover.

11. Close the pressure cooker lid with its air relief hole uncovered.

12. Place the cooker in a picnic ice-chest and place an electric heating pad over it. Replace the ice-chest cover.

The natto will be ready in between 24 and 48 hours, depending on the temperature of the heating pad. As an alternate heat source, a 7.5-watt lightbulb may be used. If you don't have a pressure cooker, a regular pot may be used. In this case, the cooking time will need to be increased to about two hours, and the amount of cooking water to about six cups.

 

RE: Recipes [english-indonesia version]

Miso soup variations

This soup is served every morning in Japan, with the flavors of seasonal vegetables. There are several different kinds of miso paste available in the United States. Shiro-miso paste is a mild one and is low in salt. On the other hand, aka-miso is very salty and has a different, stronger fragrance than shiro-miso. Miso soup base is made out of a fish stock called dashi. You can purchase dashi at any Oriental food shop. You can enjoy almost any vegetable with this soup, from lettuce to snow pea pods. Here's a list of vegetables you might want to try in the miso soup.

Tofu, green onion and mushroom miso

Here is a recipe that uses tofu, green onions, and mushrooms.

Directions

Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3 minutes. Add miso and dissolve completely. Immediately turn off the heat and add chopped green onions, then serve.

Note: You have to cook the hard vegetables longer. If you have a combination of soft and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you overcook the miso.

 

RE: Recipes [english-indonesia version]

[align=center]Crabmeat with Wasabi Mayonnaise [/align]

Directions

Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled.

Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Place a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.

Hint: Lobster meat can be substituted for crabmeat.

 

RE: Recipes [english-indonesia version]

Buttermilk Pudding

Cream butter and sugar. Beat eggyolks one by one into creamed sugar and butter. Add the flour, salt and milk alternately to the batter, mixing well after every addition. Add vanilla essence. Fold in stiffly beaten whites and bake one hour in deep bowl at 180 degrees C. Serve with strawberry sauce of your choice.

 

RE: Recipes [english-indonesia version]

Milk Tart

Instructions:

Cream the margarine and sugar together and beat in the egg. Add the flour and salt and knead until a soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350°F for 15 minutes.

Bring the milk and margarine to the boil.

Cream the sugar, eggs, corn starch, flour and vanilla essence. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. Do not boil.

Pour the filling into the pie crust and cool.

Refrigerate until required and sprinkle with cinnamon to serve.

 

RE: Recipes [english-indonesia version]

Rwandan Chicken

Fry the chicken in hot oil until golden. Remove pieces and cook onions in the same pot. When they, too, are golden brown, return chicken pieces to the pot and add tomatoes, celery, salt and hot pepper. Reduce heat and simmer until chicken is tender.

Serves 4.