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Sunday, June 10, 2012

Moussaka


In Indonesian & English

Bahan
-  3 Terong bsr, 2 Kentang besar, Olive oil  -  1 st Bumbu Italy, 1 st Oregano
-  750 gr Daging cincang, 100 ml Red wine  -  2 st Garam, 2 st Lada htm bbk
-  1 Baw.bombay-cincang, 8 Pth tlr-kocok   -  250 gr Panir, 1 st Thyme
-  3 Bawang putih-hlskan, 1 st Gula merah   Saus Bechamel:
-  100 gr Keju Parmesan prt, 2 Daun salam  -  225 gr Mentega, 1 st Pala, 125gr Terigu
-  4 sm Peterseli cincang, 1 st Ky mns bbk  -  800 ml Susu, 100 gr Keju Parmesan prt
-  250 gr Tomat puree, 3 sm Tomat pasta   -  8 Kng tlr-kocok, 1 st Garam, 1 st Lada

Cara membuat
-   Iris2 terong memanjang setbl ± 1½ cm, bagi 2 atau 3. Taburi garam, biarkan 30 mnt agar cairan keluar. Cuci & keringkan. Kukus kentang ¾ matang, iris2 setbl 1 cm, beri garam. Celup kentang & terong di pth tlr lalu gulingkan di panir. Panaskan oven 200°C. Oles loyang dng olive oil. Ltkkan terong & kentang di dlm, panggang ½ jam (balik posisi setlh 15 mnt). Kclkan suhu oven ke 180°C
-   Tumis baw.putih, bombay, salam & daging sampai berubah warna. Mskkan wine, masak sampai wine terserap. Beri kayu mns, bumbu Italy, thyme, oregano, garam, lada, gula mrh, peterseli, tomat pasta & puree. Masak hingga mengering. Buang daun salamnya.
-   Saus Bechamel: Pnskan mentega, mskkan terigu sedikit2 sambil diaduk cepat. Beri susu, keju, garam, lada, pala, aduk hingga kental. Angkat, dinginkan, mskkan kng telur, aduk hingga rata.
-   Olesi loyang dng minyak, taburi dasar & tepinya dng panir. Letakkan kentang di dasar, susun terong di atasnya, beri adonan daging, taburi keju, letakkan terong di atasnya, daging & keju. Tuang saus, ratakan hingga permukaan tertutup. Taburi keju & panir. Panggang selama 45 mnt. Keluarkan, diamkan 15 mnt sebelum dipotong/dihidangkan.

Ingredients
-  3 big Eggplant, 2 big Potatoes, Olive oil   -  3 tbsp Tomato paste, 2 tsp Salt
-  750 gr ground Beef, 100 ml Red wine       -  250 gr Tomato puree
-  1 Onion-chopped, 8 Egg whites-beaten     -  1 tsp Italian seasoning
-  3 cloves Garlic-grind, 1 tsp Thyme           Bechamel Sauce:
-  100 gr grated Parmesan, 2 Bay leaves       -  225 gr Butter, 1 tsp Nutmeg
-  4 tbsp chopped Parsley, 1 tsp Oregano      -  800 ml Milk, 100 gr grated Parmesan
-  250 gr Breadcrumbs, 1 tsp Brown sugar    -  8 Egg yolks-beaten, 125 gr Flour
-  2 tsp Black pepper, 1 tsp Cinnamon pwd    -  1 tsp Pepper, 1 tsp Salt

Directions
-   Slice the eggplant lengthwise into 1½ cm thick; halve. Smear with salt; let it sit for 30 min to get rid of their water content; wash & drain. Steam potatoes until ¾ cooked; slice into 1 cm thick; sprinkle with salt. Dip potatoes & eggplant into egg whites; roll them in bread crumbs. Preheat oven to 200°C. Smear a baking dish with olive oil & then spread the potatoes & eggplants into it. Roast for ½ hour (turn the position over after 15 min). Reduce the oven temperature to 180°C.
-   Sauté the garlic, onion, bay leaves & beef until the colour changed; pour in the wine. Cook until the wine sucked out by the meat. Add in the cinnamon, Italian seasoning, thyme, oregano, salt, pepper, brown sugar, parsley, tomato paste & puree. Cook until all dries. Discard the bay leaves.
-   Bechamel Sauce: Heat butter until melted, put in flour a little at a time; stir quickly. Put in milk, cheese, salt, pepper, nutmeg, stir constantly until it becomes thick. Remove from heat, let it cool a little & then stir in egg yolks until it combine well.
-   Smear a baking dish with olive oil, sprinkle the dish bottom & sides with bread crumbs. Place roasted potatoes in the bottom of the dish. Place eggplants above; add in sautéed meat & sprinkle the parmesan. Place more eggplants & meat. Pour béchamel sauce on top to cover all. Sprinkle the parmesan & bread crumbs. Bake for 45 min. Remove from the oven; let it stand for 15 minutes before serving.

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