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Thursday, January 26, 2012

Beef Yakiniku



In Indonesian & English

Bahan

  • 400 gr Daging has dalam/iga-iris tipis2
  • 1 sm Minyak wijen, 2 sm Minyak sayur
  • 2 Bawang putih-haluskan, 20 gr Mentega
  • ½ Bawang bombay-iris, 3 Daun bawang-ptg2
  • 1 Paprika/Cabai hijau-iris melintang
  • 120 ml Air+2 st Kaldu sapi bubuk
  • 1 sm Wijen-sangrai
Saus:

  • 1½ st Lada hitam bubuk, 25 gr Gula merah
  • 30 ml White wine, 1 Bawang putih-haluskan
  • 50 ml Soy sauce/Kikkoman, 60 ml Sake

Salad:

  • ½ st Gula, ¼ st Garam, 100ml Thousand island
  • 75 gr Kol & 50 gr Wortel-serut, 1 st Air nipis

Cara membuat

  • Didihkan semua bahan saus dng api sedang, angkat. Lumuri daging dng saus tersebut, diamkan 30 mnt.
  • Tumis bawang pth, bombay, paprika dng mentega, sisihkan. Panaskan minyak sayur dng api sedang. Mskkan daging & saus perendamnya, aduk sampai daging berubah warna. Tuangi kaldu, masak hingga cairan berkurang. Mskkan minyak wijen, daun bawang & tumisan bombay-paprika, aduk rata. Angkat, taburi wijen.
  • Salad: Remas2 kol & wortel dengan garam, gula & jeruk nipis. Campur dng Thousand island, aduk.

Ingredients

  • 400 gr Beef tenderloin/Rib eye-thinly sliced
  • ½ Onion & 3 Green onion-sliced, 20 gr Butter
  • 2 cloves Garlic-grind, 1 tbsp Sesame oil
  • 1 Green Paprika/Chili-sliced, 2 tbsp Veg. oil
  • 120 ml Water+2 tsp Beef broth powder
  • 1 tbsp Sesame seeds-roasted
Salad ingredients:

  • 75 gr Cabbage+50 gr Carrot-shredded, ½ tsp Sugar
  • 100 gr Thousand island, 1 tsp Lime juice, ¼ tsp Salt
Sauce ingredients:

  • 1½ tsp ground Black pepper
  • 25 gr Palm sugar, 60 ml Sake
  • 1 clove Garlic-grind
  • 30 ml White wine
  • 50 ml Soy sauce

Directions

  • Boil all sauce ingredients over low-medium heat. Remove from the heat; marinate the beef with sauce mixture for 30 minutes.
  • Sauté the garlic, onion & paprika with butter; set aside. Heat vegetable oil over medium heat. Stir in the beef & marinate sauce until the beef color change. Add in the beef broth; simmer until the liquid reduced. Stir in sesame oil, green onion & sautéed onion-paprika. Remove from the heat. Sprinkle with sesame seed
  • Salad: Knead the vegetables with salt, sugar & lime juice. Combine with the Thousand island.

Beef Teriyaki


In Indonesian & English

Bahan

  • 500 gr Daging has dalam/iga-potong tipis
  • 2 sm Mentega, 2 sm Minyak wijen
  • 100 ml Kaldu, 2 Bawang putih-haluskan
  • 2 Daun bawang-iris2, ½ Paprika-iris2
  • ½ Bawang bombay-iris, 2 st Wijen-sangrai
Saus:
  • 1 Bawang putih-haluskan, 1 st Jahe parut
  • 50 gr Gula merah, 2 sm Kecap manis
  • 1 st Lada bubuk, 75 ml Soy sauce
Acar:

  • 200 gr Wortel & 100 gr Lobak-serut
  • 1 st Garam, 1 sm Gula, 1 sm Cuka

Salad:

  • 200 gr Kol-iris halus
Salad dressing: *
  • 1½ st Saus mustar, 3 Kuning telur, ¼ st Lada
  • 4 st Saus tomat, ½ sm Air lemon, ½st Garam
  • 1½ st Gula+1 sm Air panas, 300 ml Minyak salad

Cara membuat

  • Didihkan bahan saus dng api kecil-sedang, angkat. Lumuri daging dng saus tsb, diamkan di kulkas selama 1 jam. Campur daging dng 1 sm minyak wijen, panggang 150°C selama ± 3-4 mnt.
  • Tumis baw.pth, bombay, paprika dng mentega, beri kaldu & 1 sm minyak wijen. Mskkan daging panggang & beri 2-3 sm air yg keluar dari daging wkt dipanggang. Masak hingga cairan hampir habis, mskkan daun bawang, aduk & masak sebentar. Taburi wijen.
  • Acar: Aduk sayuran dng garam, gula, cuka.
  • Salad: Campur kuning telur & mustar. Kocok searah dng mixer. Tuangi minyak salad sediki2 sambil trs dikocok hingga kental. Mskkan bhn lain, aduk rata dng whisk. Campur dressing ini dng kol.
  • * Salad dressing ini dapat diganti dengan saus Thousand Island botolan.

Ingredients

  • 500 gr Sirloin steak-thinly sliced
  • 2 Green onion-cut, ½ Onion-sliced
  • ½ Paprika-sliced, 100 ml Beef broth
  • 2 cloves Garlic-grind, 2 tbsp Butter
  • 2 tsp Sesame seeds, 2 tbsp Sesame oil
Sauce ingredients:

  • 1 clove Garlic-grind, 75 ml Soy sauce
  • 50 gr Palm Sugar, 1 tsp grated Ginger
  • 2 tbsp Sweet soya sauce
  • 1 tsp ground Pepper
Pickle ingredients:

  • 100 gr Radishes & 200 gr Carrot-shredded
  • 1 tsp Salt, 1 tbsp Sugar, 1 tbsp Vinegar

Salad:

  • 200 gr Cabbage-shredded

Salad dressing ingredients: *

  • 3 Egg yolks, 1½ tsp Mustard, ½ tsp Salt
  • 300 ml Salad oil, 4 tsp Tomato sauce
  • ½ tbsp Lemon juice, ¼ tsp ground Pepper
  • 1½ tsp Sugar+1 tbsp hot Water

Directions

  • Boil all of sauce ingredients over low-medium heat; remove from the heat. Marinate beef with the sauce in the fridge for 1 hour. Mix beef with 1 tbsp of sesame oil; bake over 150°C for ± 3-4 min.
  • Sauté the onion, garlic, paprika with butter; pour in beef broth & 1 tbsp of sesame oil. Put in the beef & 2-3 tbsp of broth that came out from the meat when you baked it. Simmer until the sauce almost dries. Stir in green onion; cook for a while. Remove from the heat; sprinkle sesame seed.
  • Pickle: Mix the vegetables with salt, sugar & vinegar.
  • Salad: Set egg yolk together with mustard. Using a mixer, mix the egg yolks mixture in one direction. Add in salad oil a little at a time; mix until it becomes thicker. Put in other dressing ingredients; whisk to combine. Combine the salad dressing with shredded cabbage.
  • * Salad dressing can be substitute with Thousand Island.

Tuesday, January 24, 2012

Chicken Katsu


In Indonesian & English
 
Bahan
-  2 Fillet dada Ayam-bagi 2                     Salad:
-  1 sm Air Jeruk nipis                                -  150 gr Kol-iris hls, 1 Tomat-ptg2
-  1 sm Kecap asin, 1 st Jahe bbk          -  2 sm Thousand Island
-  1 st Lada bubuk, 1 st Garam               Saus:
-  1 Bawang putih-haluskan                        -  3 sm Saus Teriyaki/Worcestershire*
-  1 Telur+2 sm Susu-kocok                       -  1 st Tomat pasta, 7 st Gula
-  8 sm Terigu, 125 gr Panir                     -  3 sm Soy sauce (Shoyu), ½ st Pala
-  Minyak goreng secukupnya                      -  2 st Spicy Yellow Karashi/Mustard*
Acar:                                                              -  1 Bawang putih-hlskan, 7 sm Air
-  50 gr Lobak & 50 gr Wortel-serut     -  ½ st Garam, ½ st Lada bbk.
-  4 st Gula, 1½ st Garam, 2 st Cuka     -  ½ st Bumbu ngohiong

Cara membuat
-   Saus: Siapkan saus min. 1 jam sebelum memasak ayam. Campur semua bahan di panci, rebus sambil diaduk hingga mendidih dng api sedang. Simpan di kulkas agar dingin & rasanya merata. * Waktu membuat saya memakai saus teriyaki, bukan worcestershire & utk mustardnya saya pakai Mustard buah ara yg rasanya lebih fruity.
-   Pukul2 ayam dng palu hingga agak pipih (lapisi plastik diantaranya). Lumuri ayam dng air jeruk nipis, kecap asin, lada, garam, jahe & bawang putih. Diamkan 30 mnt di kulkas.
-   Balur ayam dng terigu, celup di telur kmd balur dng panir. Diamkan 30 mnt di kulkas. Goreng hingga matang & coklat kekuningan (± 8 mnt). Iris2 ayam memanjang tipis, beri sedikit saus di atasnya. Sisa saus dapat dihidangkan sbg pencelup ayam selagi makan.
-   Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.

Ingredients
-  2 Chicken breasts Fillet-halved               Salad:
-  1 tbsp Lime juice, 1 tsp Ginger pwd.    -  150 gr Cabbage-shredded
-  1 tbsp Salty Soy sauce                              -  2 tbsp Thousand island, 1 Tomato-sliced
-  1 tsp Pepper pwd, 1 tsp Salt                   Sauce:
-  2 cloves Garlic-grind, Frying oil               -  3 tbsp Teriyaki/Worcestershire sauce*
-  1 Egg+2 tbsp Milk, beaten                       -  1 tsp Tomato paste
-  8 tbsp Flour, 125 gr Bread crumbs       -  3 tbsp Soy sauce (Shoyu)
Pickel:                                                               -  2 tsp Spicy Yellow Karashi (Mustard)*
-  50 gr Carrot-shredded                              -  1 clove Garlic-grind
-  50 gr Radishes-shredded                          -  ½ tsp Salt, ½ tsp Pepper pwd.
-  4 tsp Sugar, 1½ tsp Salt                          -  7 tsp Sugar, ½ tsp Nutmeg pwd.
-  2 tsp Vinegar                                                -  7 tbsp Water, ½ tsp Chinese 5.Spice pwd

Directions
-   Sauce: Prepare the sauce 1 hour before u cook the katsu. Pour the sauce ingredients into a pot. Mix together & bring the mixture over medium heat to a boil, stir continuously while cooking. Place the sauce in the refrigerator to chill & allow the flavors to meld & heighten. * When I made this sauce, instead of worcestershire, I used teriyaki sauce & the mustard I used was common fig mustard (it gave more fruity taste).
-   Pound each chicken breast half flat (± 1½ cm thickness) with a mallet between wax paper/plastic wrap. Smear chicken with lime juice, salty soya sauce, pepper, salt, ginger & garlic, set it in the refrigerator for 30 min.
-   Roll the chicken in flour, dip in beaten egg & then roll in bread crumbs. Set it in the refrigerator for 30 min. Fry in hot oil until golden brown (± 8 mins). Slice chicken into thin strips & top with a drizzle of sauce. U can use the rest of sauce as a dip for the chicken.
-   Salad: Combine cabbage, tomato with Thousand Island. Pickle: combine all ingredients, mix well.

Monday, January 23, 2012

Chicken Teriyaki Panggang/Bakar (Baked/Grilled Chicken Teriyaki)


In Indonesian & English

Bahan
Saus Teriyaki:                               -  3 Fillet dada Ayam-bagi 2
-  155 ml Mirin, 235 ml Soy sauce         -  120 ml Lemon juice+1 sm Air nipis
-  4½ st Cuka beras, 65 gr Gula            -  3 st Jahe parut, 1 st Garam
-  1 st Minyak wijen, ¼ st Cabai bbk       -  3 st Minyak wijen
-  7 Bawang putih-hlskan                    -  2 st Wijen-sangrai
-  1 sm Jahe parut, ½ st Lada htm bbk    -  1 st Cabai bubuk (optional)
Salad:                                        Acar:
-  150 gr Kol-iris hls, 1 Tomat-ptg2        -  100 gr Wortel & 100 gr Lobak-serut
-  2 sm Thousand Island                     -  3 st Gula, 1½ st Garam, 2 st Cuka



Cara membuat
-   Saus Teriyaki: Didihkan mirin dng api panas, kclkan api ke pns sedang, aduk 10 mnt. Tuang soya sauce, cuka, minyak wijen & gula. Mskkan bawang pth, cabai bubuk & lada. Aduk lagi 5 menit. Simpan di wadah tertutup rapat dlm kulkas. (Kalau tdk punya mirin dpt diganti dng sake & gula dng perbadingan 3:1).
-   Kerat ayam secara diagonal. Campur ayam, 350 ml saus teriyaki, juice, bawang putih, garam, jahe, cabai bbk & minyak wijen di wadah, aduk2 agar campuran merata terkena di ayam. Tutup & simpan di kulkas 4-5 jam, balik2an posisi ayam sesering mungkin. Kemudian ayam dapat dipanggang/dibakar (sesuai selera)
·   Bakar: Panaskan alat bakaran, ulas sisi permukaan utk membakar dng sedikit minyak. Keluarkan ayam dari kantung, bakar 6-8 mnt (sampai matang).
·   Panggang: Panaskan oven 220° C. Letakkan ayam di wadah yg sdh diolesi sedikit minyak. Ulas seluruh permukaan ayam dng saus. Panggang 20 mnt, balikkan & panggang lg 15-20 mnt. Saat memanggang ulasi ayam dng saus tiap 10 mnt.
-   Tuang sisa saus di pan, masak dng api kecil sampai kental. Tuang saus diatas ayam, tabur wijen
-   Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.

Ingredients
Teriyaki Sauce Mixture:                    -  3 Chicken breasts Fillet-cut in half
-  155 ml Mirin, 235 ml Soy sauce        -  120 ml Orange juice+1 tbsp Lime juice
-  4½ tsp Rice vinegar, ¼ tsp Chili pwd    -  3 tsp grated Ginger, 3 tsp Sesame oil
-  1 tsp Sesame oil, ½ tsp Black pepper   -  1 tsp Salt, 1 tsp Chili pwd (optional)
-  7 cloves Garlic-grind                     -  2 tsp Sesame seed-roasted
-  1 tbsp grated Ginger, 65 gr Sugar
Salad:                                      Pickle:
-  150 gr Cabbage-shredded              -  100 gr Radishes-shredded
-  2 tbsp Thousand Island                 -  100 gr Carrot-shredded, 1½ tsp Salt
-  1 Tomato-sliced                        -  3 tsp Sugar, 2 tsp Vinegar

Directions
-   Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, simmer for 10 mins. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 mins. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).
-   Make shallow diagonal slashes in the chicken breast pieces. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container/plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)
·   Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 mins each side (until juices run clear when chicken is pierced with a fork).
·   Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 mins. Turn pieces over & bake 15-20 mins longer (until no longer pink & juices run clear). Brush with sauce every 10 mins during cooking.
-   Pour the remaining sauce into the pan. Simmer on low heat until the sauce becomes thicker. Pour thickened sauce over the teriyaki chicken, sprinkle it with Sesame seed.
-   Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.

Kembang Kol Goreng Tepung (Cauliflower Fritters)


In Indonesian & English

Bahan
1 Kembang Kol sdng-ptg per kuntum         -  150 gr Terigu, 85 gr Tepung beras
½ st Ketumbar & 2 Baw.putih-hlskan        -  ½ st Baking powder, 140 ml Air es
1 st Cabai bubuk, 1 cm Kunyit-hlskan      -  1 st Garam+600 ml Air hangat
1 st Garam, 1 st Lada, Minyak goreng     -  1 sm Mentega-cairkan
1 st Kaldu Ayam bbk, 2 Telur-kocok

Cara membuat
Rendam kembang kol dilarutan air 30 menit agar ulat keluar. Masak ½ matang.
Campur terigu, tp.beras, bak.powder, kaldu bbk, cabai bbk, telur & bumbu halus. Beri mentega & air es sedikit2 sambil diaduk sampai rata.
Panaskan minyak yg banyak. Celup tiap kuntum kol di adonan tepung, goreng hingga kekuningan.

Ingredients
1 medium Cauliflower-break into florets      -  150 gr Flour, 85 gr Rice Flour, fry.Oil
2 clove Garlic-grind, 140 ml cold Water      -  ½ tsp Baking pwd, 1 tbsp melted Butter
1 tsp Chicken broth powder, 1 tsp Pepper   -  1 tsp Salt+600 ml warm Water, Salt
1 tsp Chili powder, ½ tsp Coriander-grind    -  1 cm Turmeric-grind, 2 Eggs-beaten

Directions
- Soak the cauliflower in water+salt mixture for 30 min in order for the caterpillar comes out. Parboil the cauliflower.
- Mix flour, rice flour, bak.powder, chicken broth, chili pwd, eggs, ground spices & enough salt. Add butter & cold water a little at a time, whisk until smooth.
- Dip cauliflower into the batter. Fry in hot oil until golden brown.

Gulai Daun Singkong Medan (Medan Style Cassava Leaves Curry)

 
In Indonesian & English

Bahan
-  1 ikat Daun Singkong, 3 Daun Jeruk   Haluskan:
-  100 gr Rimbang/Tekokak, 3 D.Salam    -  7 Bawang merah, 3 Bawang putih
-  2 Sereh & 3 cm Lengkuas-geprek           -  5 Cabai keriting, 4 cm Kunyit
-  100 gr Teri-rendam air, goreng              -  5 Kemiri, 1 st Ketumbar, 1 st Kaldu bbk
-  800 ml Air+250 ml Santan kental           -  3 st Garam, 1 st Lada, 2 st Gula
 
Cara membuat
-   Rebus d. singkong sampai empuk, peras, kepalkan, potong per 1 cm (total brt 150 gr)
-   Tumis sampai harum bumbu hls, lengkuas, sereh, daun jeruk & salam. Beri santan+air.
-   Mskkan rimbang, daun singkong & teri. Masak hingga saus berkurang & rasa berpadu.

Ingredients
-  1 bundle of Cassava leaves               Grind into a paste:
-  100 gr Pea eggplants (optional)                  -  1 tsp Pepper, 3 cloves Garlic
-  3 Kaffir lime leaves, 3 Bay leaves             -  5 Red Chilies, 4 cm Curcuma
-  3 cm Galangal & 2 Lemongrass-bruised    -  5 Candlenuts, 1 tsp Coriander
-  100 gr Anchovies (optional)                         -  3 tsp Salt, 7 Shallots, 2 tsp Sugar
-  800 ml Water+250 ml Coconut milk          -  1 tsp Beef broth powder
 
Directions
-   Soak Anchovy for awhile in warm water; dry it, then fry the anchovies in hot oil.
-   Boil cassava leaves until soft, wring & make it into several balls (total leaves weight will be ± 150 gr), slice each balls every 1 cm wide.
-   Sauté the spices paste, galangal, lemongrass, kaffir lime leaves & bay leaves. Stir in coconut milk & water. Add pea eggplants, cassava leaves & anchovies. Simmer until the sauce reduced & the flavour blended.

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