Sunday, October 31, 2010

Ja Jang Myun (Korean noodles in a black bean sauce)

Ja Jang Myun (Korean noodles in a black bean sauce)

Ingredients

    1/2 cup each diced onion, carrot, potato, zuchinni cubes, quartered mushrooms, and frozen peas
    4 tablespoons black bean garlic sauce
    1/2 cup water
    1 teaspoon cornstarch
    cooked yakisoba noodles or noodles of your choice

Directions:

Boil the potatoes for about 10 minutes, until they're just tender.

Stir fry the onion, carrot, mushrooms, and zucchini.  Add in the potatoes and stir for about thirty seconds.  Take them off the heat.

In a small bowl, completely mix the black bean sauce with water.  Pour over the veggies, add the frozen peas, and bring to a boil.  Turn the heat down to medium-low and simmer uncovered for 7-10 minutes, stirring occasionally.

Spoon some of the sauce into a cup and mix with the cornstarch.  Pour this mixture back into the wok and stir well to thicken the sauce.

Serve over hot noodles.Yummy!

Serves: 3-4

Thursday, October 28, 2010

Tiny Spicy Chicken


Tiny Spicy Chicken

  • 3 lbs. boneless skinless Chicken breast cut into 1½" cubes
  • Garlic salt
  • 2 tsp. sambal chili paste
  • 1½ C sugar
  • 1 C ketchup
  • 2 beaten eggs
  • 1 C chicken broth
  • 6 Tbsp. brown sugar
  • 1 C white vinegar
  • Sprinkle chicken with garlic salt, let sit 1 hour in fridge. After and hour dip chicken into eggs first then into cornstarch. Brown chicken in fryer intil golden brown. Put chicken into 9x13 pan. Mix chili paste, sugar, ketchup, dash salt, chicken broth, brown sugar, and white vinegar in sauce pan until sugars are dissolved. Pour into pan with chicken. Bake chicken at 325° for 1 hour turning chicken over every 15 minutes. Sauce thickens as it cooks, forming a nice coating. Serve with rice.

Wednesday, October 27, 2010

Speculaas


 Ingredients:
500 gr

(3 1/3 cups) plain flour,(sifted)
2 tsp   baking powder
220 gr   butter, softened
250 gr   dark brown sugar
2 tbsp   milk
Speculaas spice
8   green cardamom pods
8   cloves
5   star anise
1 tsp   white peppercorns
1   piece of mace
2 tbsp   ground cinnamon
2 tsp   ground ginger
½ tsp   finely grated nutmeg

or You can use 3 tsp special Speculaas  spice

Directions:

1 For speculaas spice, finely grind cardamom, cloves, star anise, peppercorns and mace in a spice grinder or mortar and pestle. Transfer to a large bowl, add cinnamon, ginger and nutmeg, stir, add to flour and baking powder, and set aside.
2 Beat butter, sugar and a pinch of salt in an electric mixer until creamy (3-4 minutes). Add milk, beat to combine, then add flour mixture and mix until just combined. Form mixture into a dough with your hands on a work surface (add extra milk if mixture is too dry), shape into a disc and wrap in plastic wrap. Refrigerate to rest (8 hours-overnight).
3 Preheat oven to 170C. Roll pastry on a lightly floured surface to 5mm thick, then refrigerate until firm (30 minutes). Cut into desired shapes (see note) and place on trays lined with baking paper. Re-roll scraps and repeat. Chill until firm (20 minutes), then bake in batches until light brown and crisp (10-12 minutes). Cool for 5 minutes on trays, then transfer to wire racks and cool completely. Speculaas will keep, stored in an airtight container, for 1 week. Recipes From: Australian Gourmet Traveller

Hot and Sour Soup


Recipes From Food Network Kitchens

Ingredients

  • 4 ounces pork tenderloin
  • 5 cups chicken broth, homemade or low-sodium canned
  • 2 tablespoons broken tree ear mushrooms
  • 10 dried shitake mushrooms
  • 2 cloves garlic, crushed and peeled
  • 1/2-inch slice fresh ginger
  • 3 scallions
  • 1 tablespoon soy sauce
  • 3 tablespoons balsamic vinegar plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt plus more to taste
  • 3 tablespoons cornstarch dissolved in 3 tablespoons cold water
  • 1 large egg lightly beaten
  • 1/2 teaspoon Asian toasted sesame oil
  • 4 ounces firm tofu (bean curd), cut into 1/2-inch cubes

Directions

Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.



Hmmmm..., so Yummy!!

Spaghetti Bolognaise

1 lb. ground beef
1 (15 oz.) can whole tomatoes
1 (15 oz.) can tomato sauce
2 med. onions
5 garlic cloves
6 or 7 lg. mushrooms
1 green pepper
2 tsp. ready to use oregano
2 tsp. ready to use basil
1 bay leaf
1/2 tsp. dry thyme
Fresh ground pepper to taste
1/2 c. olive oil
1 lb. spaghetti
Parmesan cheese, grated



Peel and chop onions, garlic cloves, mushrooms and green pepper. Put large skillet on burner and heat olive oil on medium high setting. Add onions, garlic, mushrooms, and green pepper. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong. Pour all ingredients into a bowl and reserve for later.Return skillet to heat and add ground beef. Fry until browned and break apart into small clumps. Returned fried vegetables to the skillet. Add whole tomatoes and chop them up. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper. Mix ingredients well. Cover skillet and turn heat down to simmer. Simmer for 30 minutes.

Bring a large saucepan of salted water to the boil. Add spaghetti, a little at a time. Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes or until just cooked through (no hard white center). Drain and run cool water through spaghetti. Transfer to a bowl and add a half cup of grated Parmesan cheese. Mix well.
Remove sauce from stove and pour into a bowl,  serve warm.

Sunday, October 24, 2010

Tofu with black bean sauce


2 tablespoons oil
3 cloves garlic, minced
2 quarter-sized pieces of ginger, minced
1 teaspoon fermented black beans.
1 tablespoon black bean sauce
1 cup vegetable stock or water
2 blocks firm fried tofu, in 3/4 inch cubes
1 tablespoon sesame oil
1 tbs cornstarch Heat oil in large skillet or wok. Add the ginger and garlic; saute for about 20 seconds . Add the black beans and the green onion and saute for about 10 seconds. Stir in the black bean paste and vegetable stock; mix well. Then add the tofu cubes. Turn the heat down to maintain a strong simmer; cover and let cook about 20 minutes. Add the cornstarch with water mixture until thickened and at last add sesame oil .

Ayam Goreng Serundeng

Bahan Serundeng :
  • 4 butir bawang merah, haluskan
  • 2 siung bawang putih, haluskan
  • 3 cm lengkuas, memarkan
  • 2 lembar daun salam
  • 1 batang serai, memarkan
  • 1 sdm gula pasir
  • Garam secukupnya
  • 250 gram kelapa, parut memanjang
  • 2 sdt air asam
Cara Membuat Serundeng:

Ingredients

  • 1 cup desiccated coconut, unsweetened 
  •  4 shallots
  •  2 minced  garlic
  •   3 cm galangal
  •  2 bay leaves
  • 1 lemon grass
  • ½ teaspoon dried corriander
  • 1 teaspoon salt & sugar , 2 tsp tamarind juice.

 

1. Mix the water with the garlic, shallots, galangal, bay leaves, coriander and tamarind juice.

2. Add the desiccated coconut with the salt and heat on the stove
3. Stir regularly so that the coconut browns and dries evenly.  You will need patience to ensure that it doesn't burn
4. When the coconuts is dry and golden brown add salt & sugar.
turn off the heat.

Panaskan minyak, tumis bumbu halus, daun salam, sereh  sampai harum, tambahkan gula pasir dan garam. Aduk rata., sangrai sampai kering .


Ayam goreng:
Bahan :
  • 1 ekor ayam kampung ukuran kecil, potong 8 bagian
  • 350 ml santan
  • 2 lembar daun salam
  • 2 batang sereh , memarkan
  • Minyak untuk menggoreng
Bumbu dihaluskan :
  • 3 siung bawang puith
  • 6 butir bawang merah
  • 1 sdt ketumbar
  • 1 sdt garam
  • 1/4 sdt gula merah
  • 2 cm kunyit
  • 5 butir kemiri, sangrai

 Cara Membuat :
  1. Ungkep ayam dengan air santan, bumbu yang dihaluskan, daun salam dan sereh sampai matang dan sisa kaldunya sedikit. (sisihkan).
  2. Goreng ayam sampai kuning lecoklatan.
  3. Masukkan ayam ke dalam serundeng. Aduk – aduk dengan api kecil sampai kelapa kering dan kecoklatan.
  4. Angkat dan siap disajikan.


Ingredients :
  1. 1 fresh chicken, cut in 8 pieces
  2. 350 ml coconut milk
  3. 2 stalks lemongrass, bruised
  4. bay leaves
  5. Vegetable oil for deep fried.
Spice paste :
  • 6 shallots, peeled
  • 3 cloves garlic
  • 5 candlenuts
  • 2 cm turmeric, peeled, sliced
  • 2 cm  galangal, peeled, cut
  • 1 t salt
method :
  • heat oil in a wok and saute the spice paste, lemongrass,  bay  leaves, for 3 minutes.
  • add chicken and cook, stirring, until well coated. Add water and simmer, uncovered, until chicken is cooked and sauce is almost dry. Leave to cool.
  •  Heat oil and deep fry chicken until crisp and golden brown.


Sambal:
I.
2 buah tomat , iris.(2 tomatoes, minced).
1 lembar daun salam ( 1 bay leaves)
1 batang serai memarkan (1 lemon grass, crushed)
1 cm laos ,memarkan (1cm  galangal, crushed)
2 tbs air asam jawa ( 2 tbs tamarind juice)
salt for seasoning.

II. Haluskan (paste):
10 cabe merah ( 10 red chilies)
1 tbs terasi ( 1tbs shrimp paste)
2 tbs gula merah ( 2 tbs brown sugar)
5 tbs minyak goreng ( 5 tbs vegetable oil)

1 .Panaskan minyak, lalu tumis bahan II
   ( heat the oil, saute all ingredients II.)
2. Masukkan semua bahan I, aduk-aduk. Masak dengan api kecil hingga matang. angkat.
    ( Add all ingredients I , stir in low heat until it's well cooked.)
3. Hidangkan sebagai pelengkap Ayam Goreng Serundeng.
    ( serve with the Fried Chicken)

    Saturday, October 16, 2010

    cheese stick

    batang keju yang di gulung puff pastry...plus di tabur gula di atasnya...

    Thursday, October 7, 2010

    Soto Betawi

    Soto Betawi:


    Bahan:
    1. 300 gram daging sanding lamur
    2. 300 gram jeroan sapi
    3. 1000 cc kaldu daging
    4. 500 cc santan kental
    5. 2 sendok makan minyak goreng

    Bumbu:
    1. 2 cm jahe, memarkan
    2. 2 cm lengkuas, memarkan
    3. 2 sendok makan kecap manis
    4. 2 lembar daun salam
    5. 2 cm kayu manis
    6. Garam secukupnya
    Bumbu yang dihaluskan:
    1. 8 siung bawang merah
    2. 4 siung bawang putih
    3. 1 sendok teh pala
    4. ½ sendok teh jinten, sangrai
    5. 1 sendok teh lada butir
    6. 1 sendok teh ketumbar, sangrai
    Pelengkap:
    1. 2 buah tomat, belah empat
    2. Emping goreng untuk pelengkap
    3. 1 sendok makan seledri cincang untuk taburan
    4. 1 batang daun bawang, iris halus
    5.  sambal dan acar

    Cara Membuat Resep Masakan Soto Betawi:

    1. Panaskan minyak, tumis semua bumbu halus sampai harum. Tambahkan daging, jeroan dan bumbu yang lain, aduk sampai berubah warna.
    2. Tambahkan kaldu dan masak sampai mendidih. Tuangkan santan dan masak kembali sampai kuah mengental.
    3. Siapkan mangkuk saji, masukkan daging, jeroan, seledri, daun bawang dan tomat. Tuangkan kuah soto, taburi bawang merah goreng dan emping.
    4. Hidangkan segera selagi panas.

    Wednesday, October 6, 2010

    Juice jambu klutuk

    Ingredients:
    2 Sweet Limes 
    1 Guava ( Jambu  klutuk )
    1 pack strawberries
    1 Teaspoon Honey
    2 tbs sugar.(optional)
    A pinch of Salt
    1 cup water

    Method:
    Cut Sweet lime into two and squeeze the juice. Add in sweet lime juice, strawberries, salt, sugar and  honey  in the blender and blend together with the guava. You may strain the juice using strainer.
    taste better when it's cold.

    Tuesday, October 5, 2010

    Char Siew Bao


    Fillings
    A
    250g char siew, diced
    1 tsp sugar
    1 small onion, diced
    1 tbsp oyster sauce
    2  tbsp  tomato sauce
    1 tsp. sesame oil
    1-2 drops red food colouring (optional)
    B
    150 ml water
    1½ tbsp corn flour
    Salt to taste

    Method:

    1. Heat oil in pan,  for 1 to 2 minutes. Add in all other ingredients A, stir fry for 1 minutes.
    2. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
    3. Transfer to bowl  and allow to cool.
    4. Set aside for later use.


    Bun
    8g instant dry yeast
    170ml lukewarm water
    300g  hong kong flour
    100g tan mien starch
    80g icing sugar
    30g shortening or vegetable oil
    10g baking powder
    10ml cold water





    1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
    2. Fill well with lukewarm water and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
    3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
    4. Cover dough with damp cloth and let it rise for 30 minutes.
    5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined.
    Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. Then place a teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a round  parchment paper, seal side up.
    6. Arrange buns into a steamer.
    Spray water mist over buns, and steam in a preheated steamer on high heat for 10 minutes.
    Remove buns from steamer and cool on rack to prevent soggy bottom.

    Monday, October 4, 2010

    Sichuan Green Beans


     Sichuan Green Beans


    • 1½ lbs fresh  string green beans
    • ¾ tsp salt
    • 1 tsp sugar
    • 1 tbsp Shaoxing rice wine or dry cooking sherry
    • 1 tsp oyster sauce
    • 2 tbs  vegetable oil
    • 1 cup ground pork (lean works well)
    • 2 tbs chili sauce (optional)
    • 1 tsp cornstarch mix with 2 tbs water.
    • Wash the beans, cut off tips of both ends .
      Try thoroughly and set aside.
      Mix the salt, sugar, wine, and oyster sauce , and set aside.
    • Heat oil in wok until very hot. Add the beans in two batches and cook until wrinkled, about 3 minutes per batch. Remove with slotted spoon and drain in on paper towel.
    • Pour off 2 tbsp oil and add the ground pork .
    • Stir over high heat, breaking up lumps (about 3 minutes) and stir until covered.
    • Replace the beans and stir over high heat. Add the sugar mixture and cornstarch mixture stir about 1 minute more. Serve with rice.

    Beef Teriyaki with Baby Corn


    1 lb. flank steak (about 2 large steaks)
     1/2 onion (sliced)
    8 baby corn
    1/2 cup cooking wine
    1/4 cup soy sauce
    1 tablespoons onion, minced
    1 garlic clove, minced
    1 tablespoons sugar 
    1 cup homemade beef broth
    1 tsp oyster sauce
    1 teaspoon ginger root, grated

    Slice steaks diagonally across the grain into 1/2x1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1hour.

    Pour 1 tablespoon oil around the top of the preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add baby corn  and stir-fry 4 minutes; remove from wok.
    Pour 1 tablespoon oil around top of the wok. Remove steak from the marinade, reserving marinade; add steak to the wok. Stir-fry until browned. Combine cornstarch and reserved marinade, stirring well; stir mixture into beef. Cook, stirring constantly, until thickened. Combine vegetables and rice; place on serving dish. Spoon meat mixture over rice.

    Gehu (Tauge jeung Tahu)

    Coba buat Gehu semirip mungkin dengan yg dijual abang2: :) 
    Bahan Isi:
    100 gr taoge, buang akar
    3 sdm wortel, iris korek api
     2 sdm kol cincang
    2 sdm daun bawang, iris halus
    2 sdm minyak, untuk menumis   
    Haluskan:
      1 buah bawang putih
      2 buah bawang merah
    1/4 sdt merica bulat
    1/4  sdt garam




     Adonan Tepung:
    100 gr tepung beras
    1 sdm tepung sagu
    3 buah bawang putih
    1 sdt ketumbar sangrai, haluskan
    1/2 sdt garam
    125 cc air

    Cara Membuat:
    - Tumis bumbu halus sampai harum, masukkan seluruh bahan isi, aduk sampai matang, angkat.
    - Keruk salah satu sisi tahu. Isi lubang tersebut dengan adonan sampai penuh, sisihkan.
    - Aduk semua bahan adonan tepung sampai rata. Celupkan setiap potong tahu. Goreng dalam minyak banyak sampai kecoklatan. Tiriskan.

    Xiao Loong Bao

    . Penasaran dengan yang namanya Xiao Loong Bao atau Shanghai Soup Dumplings, I watch it on TLC and It  looks so Yummy...
    This is the first step: prepare the gelatine broth .

    1 1/3 cups Chicken Stock
    1 scallion (white and green parts), cut into 2-inch lengths and lightly smashed with the broad side of a knife
    3 quarter-size slices ginger, smashed with the broad side of a knife
    1/2 tsp. agar-agar powder or 1 1/2 tsp. unflavored gelatin.
     Filling:
    350grams pork loin, minced
    2 tbsp of ginger, grated, with juice
    2 tbsp of soy sauce
    1 tsp of sesame oil
    2 tsp sugar
    6 tbsp of water
    1 stalk of green onions                 
     a pinch of pepper
     1/2 tsp of salt
     1/3 cup gelatine broth
     Combine all the ingredient in a bowl and  mix well .                                              
                                                         


    Prepare the dough,


    3 3/4 oz (3/4 cup)bread flour
    2 oz (6 tbsp.)  all-purpose flour
    About 7 tbsp. just-boiled water
    1 1/2 tsp oil.

    Roll the dough out into a snake, approximately 1 inch thick and cut it into sections, about 1 inch in length.

     Take a teaspoon full of the filling and fill it into the dumpling skin you've just created and crimp the skin upwards to create a little ball.  Try to make  9 or 10 pleats. My aim was to get the dumpling to close properly so the precious broth do not run out during the steaming process.




    Steam your dumplings on a steamer for 15 minutes.  When it is ready, don't pop it into your mouth too soon because the soup  will be so hot.






    Hmmmmm.. so Yummy...

    PASTEL Panggang TUTUP KENTANG


    Pastel panggang ini  isinya  sayuran , ayam, telur dan soun,  Rp 110.000,. per loyang diameter 18 cm.

    Quiche Lorraine




    QUICHE LORRAINE

    • 1 recipe pastry for a 9 inch single crust pie
    • 6 slices bacon
    • 1 onion, sliced
    • 3 eggs, beaten
    • 355 ml milk
    • 2 g salt
    • 160 g shredded Swiss cheese
    • 8 g all-purpose flour

    Directions

    1. Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
    2. In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
    3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
    4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.  ( source: dari All recipes )

    Sunday, October 3, 2010

    Brownies Kukus (steam Brownies) egg whites


     Brownies kukus tetap jadi favorit anak2 , lagi lagi karena kuenya full dengan coklat...

    Pandan Jappanese Cheese Cake

     INGREDIENTS:
    250g Cream Cheese
    50g Butter
    100ml Fresh Milk
    6 Egg Yolk
    1 tbsp Lemon Juice (add 1 tsp Pandan pasta)
    ¼ tsp Salt
    60g all purpose Flour
    20g Cornflour
    140g Sugar
    6 Egg White
    ¼ tsp Cream of Tartar
    METHOD:
    1. Double boil cream cheese, butter & milk.
    Stir until smooth.
    Once cooled, mix in flour, cornflour, egg yolk, salt, lemon juice.
    2. In a separate bowl, whisk egg white with Cream of Tartar until foamy.
    Add in sugar gradually & whisk until stiff.
    Add in the first mixture.
    3. Pour mixture into a lined 8" diameter tin.
     Bake with water bath ( Au Baun Marrie)160C for an hour.

    Black Forest cake


    Easy Black Forest cake recipe made with a cake mix, cherry pie filling, and whipped cream, along with Kirsch and shaved chocolate.

    Ingredients:

    • 1 chocolate cake mix, 2-layer size
    • 2 cups whipping cream or heavy cream
    • 2 tablespoons confectioners' sugar
    • 2 teaspoons vanilla extract
    • 2 tablespoons Kirsch
    • 1 can (21 ounces) cherry pie filling
    • 1 ounce shaved semisweet chocolate

    Preparation:

    Prepare chocolate cake following directions on package, making 2 round 9-inch layers. Cool cake thoroughly.
    In a small bowl, beat the cream with the confectioners' sugar and vanilla until stiff peaks form.

    Cinnamon Swirl bread

     Roti kesukaan saat masih kuliah di Utah State Univ.., belinya di tempat vending machine. Sambil menunggu kelas berikutnya , roti ini lumayan bisa mengganjal perut yang mulai keroncongan.., biasanya saya pilih topping rasberry honey butter atau honey butter ..., tapi rasanya...hmmm ......so Yummy...because really come fresh from the oven. Sekarang bila lagi kangen dengan roti ini terpaksa deh buat sendiri.

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