Pasta Telur Dengan Ayam & Saus Daun Lokio (Egg Pasta with Chicken & Chives Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging dada ayam-iris panjang2, Garam
• 2 Bawang putih & 80 gr Bawang bombay-cincang
• 400 gr Pasta telur (Tagliatelle/Pappardelle), Air
• 75 gr Daun lokio & 1 Cabai-iris, 50 gr Mentega
• 2 st Lada hijau, 1 Tomat-iris, 80 gr Keju parut
• 100 ml Krim, 125 ml Wine putih, Lada bubuk
• 125 gr Jamur & 1 Daun bawang-iris
• 300 ml Kaldu ayam

Cara membuat

• Tumis bawang bombay, bawang putih & cabai hingga layu. Masukkan jamur & daging. Masak hingga mulai berubah warna. Beri wine & lada hijau, masak selama 2 menit.
• Tuangi kaldu & masak hingga mendidih. Masukkan krim & keju, aduk2 hingga keju meleleh. Bumbui dengan garam & lada secukupnya. Tambahkan tomat, daun bawang & lokio, aduk & masak sebentar saja lalu angkat dari api.
• Didihkan air & garam secukupnya untuk merebus pasta. Masukkan pasta & masak selama 5-7 menit (lihat aturan di kemasan) atau sampai al dente/matang tetapi tidak lembek. Tiriskan pasta, letakkan di piring2 saji. Campur pasta dengan daging & sausnya.

Ingredients

• 500 gr Chicken fillet-thinly sliced, 1 Tomato-sliced 
• 100 ml Cream, 50 gr Butter, 80 gr grated Cheese
• 400 gr Egg pasta (Tagliatelle/Pappardelle), Water
• 125 gr Mushrooms-sliced, 300 ml Chicken stock
• 80 gr Onion-chopped, 2 Garlic cloves-minced  
• 75 gr Chives+1 Green onion+1 Chili-sliced
• 2 tsp Green pepper, 125 ml White wine
• enough Salt & ground Pepper

Directions

• Sauté onion, garlic & chili with butter until the onion wilts. Put in mushrooms & chicken; cook until the color starts to change. Put in the wine & green pepper; cook for 2-3 minutes.
• Pour the stock in & bring it to a boil. Add in cream & grated cheese. Stir constantly until the cheese melted & then season with enough salt & pepper. Stir in tomato, chives & green onion; cook just for awhile.
• Bring a pot of salted water to a boil; add in pasta & cook for 5-7 minutes (until al dente). Drain & then put it into several serving plates. Mix pasta with the meat & sauce.

Sayur Tahu & Telur Bumbu Kuning (Egg & Tofu in Spiced Yellow Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 300 gr Tahu-iris segitiga jadi 6-8, 450 ml Air
• 4-5 Telur-rebus & kupas, 300 ml Santan kental
• 4 Daun jeruk-iris halus, 1 sm Air asam, Minyak
• 3 Cabai merah-iris, 1-1½ sm Gula merah sisir
• 1 Sereh & 2 cm Lengkuas-geprek, 2 Daun salam
• Garam, Bawang goreng-taburan

Bahan perendam tahu: campur semua bahan

• 2 Bawang putih & 2 st Ketumbar-haluskan
• Garam & Air secukupnya untuk merendam tahu

Haluskan:

• 6 Bawang merah, 3 Bawang putih, 1 st Ketumbar
• 2 Kemiri, 2 cm Kunyit, ½ st Lada

Cara membuat

• Rendam tahu 20-30 menit di bahan perendam. Angkat lalu goreng hingga kuning kecokelatan. Angkat tahu dari minyak & tiriskan. Sisihkan
• Tumis bumbu halus & cabai hingga harum. Tuangi air, santan & air asam. Beri lengkuas, sereh, daun jeruk & daun salam. Masak hingga mendidih, kecilkan api, masukkan gula jawa, tahu & telur.
• Masak sampai rasa menyatu & kuah sedikit mengental sambil sesekali diaduk. Bumbui dengan garam secukupnya. Angkat dari api & taburi bawang goreng.

Ingredients

• 300 gr Tofu-slice into 6-8 triangle, 2 Bay leaves, Salt
• 4-5 boiled Eggs-peeled, 1 tbsp Tamarind juice
• 3 Red chilies-sliced, 300 ml thick Coconut milk
• 4 Kaffir lime leaves-thinly sliced, 450 ml Water
• 1 Lemongrass & 2 cm Galangal-bruised, frying Oil
• 1-1½ tbsp shaved Coconut/Palm sugar, Fried shallots

Tofu’s marinade ingredients: combine all

• 2 Garlic cloves & 2 tsp Coriander-grind
• Salt & enough Water to marinade the tofu

Grind into a paste:

• 6 Shallots, 3 Garlic cloves, 1 tsp Coriander
• 2 Candlenuts, 2 cm Turmeric, ½ tsp Pepper

Directions

• Marinade tofu for ~ 20-30 minutes. Remove tofu from the marinade & then fry until golden brown. Remove from the heat & drain on paper towels; set it aside.
• Sauté spices paste & sliced chilies until fragrant. Pour in water, coconut milk & tamarind juice. Put in galangal, lemongrass, kaffir lime leaves & bay leaves. Bring it to a boil; reduce the heat to low & then add in palm sugar, fried tofu & boiled eggs.
• Bring it to a simmer until the flavor blended & the sauce thickens; stir once in a while. Season with enough salt. Remove from heat; sprinkle with fried shallots/onion.

Fajitas Daging Sapi Mexico (Beef FajitasGrilled Skirt Steak)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Daging sapi samcan depan/belakang *
• 1 Bawang bombay besar-iris halus, Minyak
• 1 Cabai jalapeño-buang biji & cincang
• 1 Paprika merah & 1 hijau-iris2 memanjang
• 8 Kulit tortilla & Keju parut secukupnya

Bahan perendam:

• 3 Bawang putih-haluskan, 1 sm Cabai bubuk
• ½ st Lada hitam bubuk, 75 ml Air jeruk nipis
• 1½ st Jintan bubuk, 2 st Gula merah
• ½ sm Ketumbar bubuk, 500 ml Olive oil
• 3 sm Kecap inggris, 1 st Oregano
• 2 sm Daun ketumbar cincang, 2 st Garam

Pico de gallo/Salsa Fresca:

• 4-6 Tomat roma-cincang, Garam
• 2 Cabai serrano/jalapeño-iris
• ½ Bawang bombay kecil-cincang
• 2 sm Daun ketumbar cincang
• 2 st Air jeruk nipis, Lada

Guacamole:

• 1 Apukat matang, ½ sm Olive oil, ¼ st Garam
• ½ Cabai serrano-cincang, Lada hitam bubuk
• 1 Bawang merah+½ Bawang putih-cincang
• 1 st Air nipis, ½ sm Daun ketumbar cincang

Cara membuat

• Campur bahan2 perendam. Potong daging melintang besar2 (panjang & lebar, jangan terlalu tipis) Mskkan daging ke kantung plastik, tuang 2/3 bagian bhn perendam ke dalamnya. Aduk rata, sisihkan. Mskkan bombay, jalapeño, paprika & sisa bhn perendam ke kantung plastik lain. Aduk rata. Simpan kedua kantung di kulkas selama 2-8 jam/semalam.
• Guacamole: Hancurkan daging alukat dng garpu tetapi jangan terlalu halus. Mskkan semua bhn guacamole lain & aduk rata. Bungkus wadah dng plastik & dinginkan di kulkas selama ± 1 jam.
• Pico de gallo/Salsa fresca: Campur semua bahan salsa kemudian aduk rata.
• Keluarkan daging & campuran paprika dari kulkas, biarkan hingga mencapai suhu ruang. Angkat daging & campuran paprika dari saus perendamnya. Ltkkan terpisah di 2 piring.
• Panaskan alat grill/panggangan bbq dng gas/arang hingga benar2 panas (± 260° C) di salah satu sisinya. Panaskan sisi lain dari alat panggang dng panas sedang. Ulasi rak alat panggang dng minyak anti lengket. Letakkan daging di sisi rak panggang yg panas, beri jarak 5 cm diantara tiap daging agar matangnya merata. Bakar daging selama 1-2 mnt, balik & bakar sisi tsb selama 1-2 mnt lagi (bakar tiap sisi daging hingga kecoklatan tapi tdk gosong). Pindahkan daging ke sisi rak paggang dng panas sedang hingga daging matang (tergantung selera tingkat kematangan yg di inginkan). Jika tak memiliki pemanggang arang/gas, gunakan pan grill/pan besi berdasar tebal di atas kompor. Nyalakan fan bila memasak ddlm ruangan utk menyedot asap yg terbtk. Panaskan pan sampai benar panas, biarkan pan dlm keadaan panas tinggi ± 2 mnt. Tuangi sedikit minyak, panaskan selama 1 mnt. Ltkkan daging di pan & bakar hingga dasarnya kecoklatan. Balik daging & bakar lagi. Masak daging selama 2-3 mnt/sisi (utk kematangan medium) atau sampai tingkat kematangan yg diinginkan. Kecilkan api ke sedang-tinggi jika pan mulai berasap terlalu banyak.
• Angkat daging dari api, bungkus dng aluminium foil. Biarkan daging beristirahat selama 2-5 mnt agar air daging terserap lagi kedalam daging (mencegah daging jadi kering).
• Ltkkan kulit tortilla di atas rak panggangan & bakar dng api sedang-kecill selama ± 30-60 detik. Balik, bakar juga sisi tsb. Anda juga dapat memanaskan kulit tortilla ini dng pan (tanpa minyak) di atas kompor. Bungkus kulit tortilla panas tsb dng lap bersih agar tetap hangat.
• Panaskan pan berdasar tebal hingga benar2 panas. Tuangi minyak sedikit, panaskan ± 1 mnt. Masukkan campuran paprika, tumis sampai sedikit kecoklatan tetapi masih renyah. Sisihkan.
• Iris2 tipis daging melawan arah serat. Ltkkan campuran paprika secukupnya di kulit tortilla, taruh bbrp irisan daging di atasnya. Taburi keju parut, beri 1 sendok Pico de gallo/Salsa fresca & 1 sendok guacamole. Lipat kulit tortilla spt membungkus taco atau burrito. Utk 8 porsi.
• * Yang dimaksud dng Samcan depan/belakang adalah daging skirt/plate atau flank. Resep ini dapat juga dibuat dng menggunakan fillet dada ayam atau daging pork tenderloin.

Ingredients

• 1 kg whole Beef skirt steak/flank steak *
• 1 big Onion-thinly sliced, enough Frying Oil
• 1 Jalapeño pepper-seeded & chopped
• 1 Red & 1 Green bell peppers-seeded
• 8 Flour Tortillas, Shredded Cheese

Marinade ingredients:

• 3 Garlic cloves-grind, 1 tbsp Chili flakes
• ½ tsp ground Black pepper, 75 ml Lime juice
• 1½ tsp ground Cumin, 2 tsp Brown sugar
• ½ tbsp ground Coriander, 500 ml Olive oil
• 3 tbsp Worcestershire sauce, 1 tsp Oregano
• 2 tbsp chopped Cilantro leaves, 2 tsp Salt

Pico de Gallo/Salsa Fresca:

• 4-6 plum/Roma tomatoes-chopped, Pepper
• 2 Serrano chilies/Jalapeños-sliced
• 2 tsp Lime juice, ½ Small onion-chopped
• 2 tbsp chopped Cilantro leaves, enough Salt

Guacamole:

• 1 ripe Avocado, 1 tsp Lime juice, ¼ tsp Salt
• ½ Serrano chili-chopped, ground black Pepper
• 1 Shallot+½ clove Garlic-chopped
• ½ tbsp chopped Cilantro leaves, ½ tbsp Olive oil

Directions

• Combine all of the marinade ingredients. Trim & cut crosswise the skirt steak into large pieces & then put the meat into a zip top bag; pour in 2/3 parts of the marinade. Turn to coat the meat all over; set aside. Sliced all bell peppers lengthwise into strips. Put the onions, jalapeño & bell peppers in another zip top bag; pour in the remaining of marinade. Turn to coat the veggies all over. Refrigerate the meat & veggies for 2-8 hours/overnight.
• Guacamole: Mash the avocado with a fork, leaving them still a bit chunky. Add in all ingredients; mash some more. Wrap the bowl with plastic & refrigerate for ~ 1 hour before serving.
• Pico de Gallo/Salsa Fresca: Mix all ingredients to combine them well.
• Allow the meat & veggies to come to room temperature. Remove the meat & veggies from the marinade into 2 different plates; shaking off liquid.
• Preheat a part of a gas/charcoal grill to high heat; allow the temperature to reach 260° C. Preheat another burner on your grill at medium setting. Coat the grill grates with nonstick cooking spray. Place the meat on the hotter part of the grill rack; leave at least 5 cm clearance around them for even cooking. Sear the meat for 1-2 min on the 1^st side; flip them over. Cook the 2^nd side for another 1-2 min. Each side of the meat should have a crisp caramelized crust that is brown without being burnt. Move them to the cooler part of the grill to cook them through (depending on your preference for doneness). If you don`t have a gas/charcoal grill; use a cast iron/heavy grill pan on the stove-top. Turn on an exhaust fan for indoor stove-top grilling Preheat the cast iron/heavy grill pan to smoking point; let it heat up for 2 min. Pour in some frying oil; heat it up for 1 min. Lay the meat into the pan; let it searing until a nice brown crust has developed & then flip them over. Cook for 2-3 min/side (medium rare) or to desired doneness. Reduce the heat to medium-high if the pan starts to smoke much.
• Remove the meat from the heat & then cover them with an aluminum foil. Let it rest for 2-5 min to let the juices get re-absorbed into the meat.
• Meanwhile, place tortillas on the grill grates over medium-low flame; let it char for 30-60 seconds. Flip it over & cook the other side. You can also use a pan on the stove-top (without adding any oil) to warm up tortillas. Wrap the hot tortilla with a clean tea towel to keep it warm.
• Preheat a heavy skillet to smoking point; add in just a little oil & heat it up for 1 min. Add in the veggies; stir-fry for few minutes until slightly charred but still quite firm. Set aside.
• Slice the meat against the grain into thin slices. Place some grilled veggies into the tortilla. Put some strips of meat on top. Add in enough cheese, spoonful of Pico de Gallo & a dollop of guacamole. Fold it up taco- or burrito-style. For 8 servings.
• * Can also be made with chicken breast fillet or pork tenderloin steaks.

Karin`s 5-Spice Schnitzel with Spicy Dill Pickles Sauce

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 900 gr Daging sapi muda/fillet ayam/babi, 3 sm Terigu
• 2 Telur-kocok, 100-125 gr Tepung panko/panir, Minyak

Bumbu kering: campur semua bumbu2

• Sejumput cengkeh bubuk, ½ st Bawang putih bubuk
• Sejumput kayu manis bubuk, 1 st Bawang bubuk
• ¼ st Cayenne pepper/Cabai bubuk, 1 st Garam
• ½ st Bumbu ngohiong, ½ st Daun thyme kering
• ¼ st Pala bubuk, ½ st Lada hitam bubuk

Saus acar ketimun pedas:

• 100 gr Acar dill ketimun-potong dadu, 1 st Kecap inggris
• 100 gr Bawang bombay-iris, 2 sm Terigu, 250 ml Susu
• 25-30 gr Jalapeno/Cabai hijau-cacah, 50 gr Mentega
• 1 Daun bawang-iris halus, Lada hitam bubuk & Garam

Cara membuat

• Potong daging menjadi 4-5 potongan lebar. Letakkan daging diantara 2 lembar plastik, di atas permukaan yang rata & solid. Pukul2 perlahan daging dengan sisi halus dari sebuah palu daging sampai ketebalannya menjadi 1-1½ cm. Ulasi kedua sisi daging dengan campuran bumbu kering sampai bumbu habis, lalu simpan tertutup di kulkas selama minimal 3 jam.
• Saus: Lelehkan mentega di wajan dengan api sedang. Masukkan bawang bombay & jalapeno/cabai hijau, aduk2 sampai bawang layu. Beri acar ketimun dill & daun bawang, aduk2 selama ± 3 menit. Taburi terigu, aduk cepat hingga rata dengan adonan. Kecilkan api, tuangi susu sedikit2 sambil terus diaduk. Beri kecap inggris, bumbui dengan garam & lada hitam secukupnya. Masak selama ± 5 menit.
• Lapisi kedua sisi daging tersebut dengan terigu tipis2 saja. Celup daging ke dalam telur, kemudian mskkan ke tepung panko/panir. Tekan2 tepung agar melekat dengan baik di kedua sisi daging.
• Panaskan minyak di wajan besar dengan api sedang-besar. Masukkan & goreng daging hingga matang & kecokelatan (4-5 menit/sisi). Angkat, letakkan di piring beralas kertas roti untuk menyerap minyak.
• Hidangkan daging goreng dengan saus acar ketimun pedas & Kentang Ongklok (klik pada link untuk melihat resepnya).

Ingredients

• 900 gr Veal/Chicken breast fillet/Pork, 3 tbsp Flour
• 2 Eggs-beaten, 100-125 gr Panko/Bread crumbs, Oil

Spices mixture: combine well all of the spices

• ½ tsp 5-Spice powder, ¼ tsp Cayenne pepper
• 1 pinch of ground Cloves, 1 tsp Onion powder
• ½ tsp ground Black pepper, ½ tsp dried Thyme
• ¼ tsp ground Nutmeg, ½ tsp Garlic powder
• Pinch of ground Cinnamon, 1 tsp Salt

Spicy dill pickles sauce:

• 100 gr Cucumber dill pickles-diced, ground Black pepper
• 100 gr Onion-sliced, 1 Green onion-sliced, 2 tbsp Flour
• 50 gr Butter, 250 ml Milk, 1 tsp Worcestershire sauce
• 25-30 gr Jalapeno-seeded & minced, enough Salt

Directions

• Slice the meat into 4-5 wide cutlets. Place them between 2 sheets of plastic on a solid, level surface. Lightly pound meat with the smooth side of a mallet to a thickness of ½ inch. Rub both sides of the meat generously with spices mixture. Cover & refrigerate them for minimum 3 hours.
• Sauce: Melt butter in a pan over medium heat. Stir in the onion & jalapeno until the onion wilted. Add in the pickles & green onion; cook & stir for ~ 3 min. Put in the flour; stir quickly to combine them well. Turn the heat to low; pour in the milk a little at a time; whisking constantly. Stir in Worcestershire sauce & season with enough black pepper & salt. Simmer for ~ 5 minutes.
• Lightly dust both sides of the meat with flour & then dip it into beaten eggs. Cover meat with panko/bread crumbs; press bread crumbs firmly into the meat on both sides.
• Heat enough oil in a large skillet over medium-high heat. Fry meat until they are cooked & the crust is well-browned (~ 4-5 minutes/side). Transfer to a plate lined with paper towels.
• Serve schnitzel with the spicy dill pickles sauce & Steamed Potatoes with Garlic Butter (please click on the link for the recipe).

Puff Pastry Isi Ragout-Pasteitje met Ragout (Chicken Ragout in Puff Pastry)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 lembar kulit Puff pastry (550 gr), 1 Daun salam
• 100 gr Daging ayam-potong kecil2, 1 sm Olive oil
• 1 st Kaldu ayam bubuk, 1 Telur-kocok, 1 sm Air
• 30 gr Mentega, 100 ml White wine, 1 st Garam
• 30 gr Bawang bombay-cincang, ¼ st Pala bubuk
• 1 sm Peterseli cincang, 4 sm Terigu, ½ st Lada
• 60 gr Jamur kancing/champignon-potong kecil2
• 1 Bawang putih-cincang, ½ st Rosemary-iris
• 200 ml Krim/Susu, ¼ st Daun thyme kering

Cara membuat

• Panaskan oven 200° C. Taburi permukaan meja kerja dng 1 sm terigu. Ptg 32-36 lingkaran sama besar di klt puff pastry dng pemotong kue btk bundar/permukaan gelas. Ambil ½ dari jumlah lingkaran tsb, potong berbtk lingkaran lbh kecil di tengahnya (btk spt cincin). Ulasi sisa lingkaran yg utuh dng sedikit air kmd ltkkan/tumpuk lingkaran btk cincin di atasnya. Ulasi kulit pastry seluruhnya dng telur. Ltkkan di pan panggang, panggang selama ± 6-10 mnt (sampai kulit pastry naik & kuning kecoklatan). Matikan oven, buka pintunya & biarkan pastry di dalam selama 3 mnt. Keluarkan dr oven, ltkkan kulit di rak kawat sampai dingin. Tutup & simpan di suhu ruang.
• Tumis baw.pth & bombay dng olive oil & mentega sampai layu. Mskkan jamur, masak ± 4 mnt. Beri ayam, aduk sampai matang. Tuang wine, masak sampai cairan berkurang (3 mnt). Tuang susu & kaldu blok, didihkan. Kecilkan api ke rendah, beri thyme, salam, rosemary, garam, pala & lada; masak 10 mnt. Mskkan 3 sm terigu sedikit2 sambil diaduk cepat sampai saus mengental menjadi ragout. Angkat dari api & sisihkan
• Ltkkan puff pastry di piring saji, isi dng ragout. Taburi atasnya dng peterseli cincang.

Ingredients

• 2 Puff pastry sheets (550 gr), 1 tbsp Water, 1 Bay leaf
• 1 Garlic clove-minced, 100 gr Chicken meat-small diced
• 30 gr chopped Onion, 100 ml White wine, 4 tbsp Flour
• ¼ tsp Thyme, 1 tbsp chopped Parsley, 1 tbsp Olive oil
• 1 tsp Chicken broth powder, 1 tsp Salt, 30 gr Butter
• 60 gr Button mushrooms/Champignon-small sliced
• 200 ml Cream/Milk, 1 Egg-beaten, ½ tsp Pepper
• ½ tsp chopped Rosemary, ¼ tsp ground Nutmeg

Directions

• Heat the oven to  200° C. Dust a working surface/table with 1 tbsp of flour. Cut 32-36 equal circles from the puff pastry sheets using a round cookie cutter/drinking glass. Take ½ parts of the circles, cut smaller circles out of the middle (form them like a ring). Smear the full circles with a little water. Place the ring shaped circles on top of the full circles. Brush the whole pastry sheets with some egg. Place them on a baking sheet & bake for 6-10 min (until the pastry puffed & golden brown). Turn off the oven & open up the door; let the pastry stay there for 3 min. Place them into a wire rack to cool completely. Cover & let stand at room temperature.
• Sauté the garlic & onions with olive oil & butter until wilted. Put in the mushrooms; cook for ~ 4 min. Stir in the chicken until it cooked. Pour in the wine; cook until the wine reduced (3 min). Stir in the milk & broth powder; bring it to a boil. Turn the heat to low; stir in thyme, bay leaf, rosemary, salt, nutmeg & pepper. Bring it to a simmer for 10 min. Add in 3 tbsp of flour, little by little; stir firmly & quickly until the mixture thicken. Remove from the heat & set aside.
• Place the pastry cups on a serving plate. Fill them with the ragout; sprinkle with chopped parsley.

Pastry Gulung Isi Daging Cincang/Saucijzenbroodje (Sausage Rolls)

In Indonesian & English

Bahan

• 1 bks klt Puff Pastry (275 gr)
• 125 gr Daging sapi cincang, 2 Telur
• 125 gr Daging ayam/babi cincang
• ½ st Lada htm bbk, ½ st Ketumbar bbk
• 1 Daun salam, 1 sm Peterseli cincang
• 1 sm Mentega, 1 sm Keju parut
• 1 Bawang putih-hlskan, 50 ml Susu/Kaldu
• 1 sm Baw.bombay cincang, 4 sm Panir
• ¼ st Cayenne pepper bubuk, 1½ st Garam
• 1 Wortel kcl-parut, 1 st Saus mustar
• ½ st Pala bubuk, 1 st Oregano (opsional)
• Terigu secukupnya

Cara membuat

• Tumis baw.pth, bombay & daun salam dng mentega di api sedang sampai harum. Angkat dari api, buang daun salamnya & biarkan sampai dingin.
• Giling halus daging2 cincang, tumisan bawang, 1 telur, susu/kaldu, keju, garam, lada, ketumbar, cayenne pepper, saus mustar & pala dng food processor. Campur adonan daging dng peterseli, oregano, wortel & panir hingga rata. Bagi adonan menjadi 2.
• Potong klt pastry jadi 2 di tengah. Taburi permukaan meja kerja dng sedikit terigu, ltkkan 1 lembar kulit di atasnya. Susun daging ± 1 cm dari bagian tepi kulit pastry secara memanjang. Bentuk daging menjadi silinder sepanjang sisi tepi dng rapi. Gulung kulit sampai menutupi daging dng rapat. Tekan perlahan bagian atas utk sedikit memipihkan. Olesi ujung gulungan kulit dengan telur kocok utk merekatkan. Ulangi prosedur ukt sisa adonan & kulit pastry. Gores2 ringan bagian atas kulit tetapi jangan sampai tembus ke adonan daging. Olesi seluruh permukaan kulit pastry dng telur kocok.
• Panaskan oven 200° C. Alasi loyang dng kertas perkamen, taruh pastry roll diatasnya dng sisi dasar gulungan menghadap ke bawah. Panggang 20-25 mnt (sampai pastry mengembang & kuning kecoklatan). Balik posisi pastry roll, panggang lagi sebentar. Keluarkan dari oven kmd potong2 sesuai selera

Ingredients

• 1 pack (275 gr) Puff pastry sheet, 2 Eggs
• 125 gr minced Beef, 1 clove Garlic-grind
• 125 gr minced Pork/Chicken, 1½ tsp Salt
• ½ tsp ground Black pepper, 1 Bay leaf
• 1 tbsp chopped Parsley, 1 tsp Mustard
• 50 ml Milk/Broth, 4 tbsp Bread crumbs
• 1 tbsp chopped Onion, 1 tbsp Butter
• ½ tsp ground Coriander, enough Flour
• ½ tsp ground Nutmeg, 1 tsp Oregano
• ¼ tsp Cayenne pepper powder
• 1 baby Carrot-grated
• 1 tbsp grated Cheese

Directions

• Sauté the garlic, onion & bay leaf with butter over medium heat until fragrant. Remove from the heat; discard the bay leaf & then let it chill.
• Grind all meat, sautéed onion-garlic, 1 egg, milk/broth, grated cheese, salt, coriander, pepper, cayenne pepper, mustard & nutmeg until it becomes very fine with a food processor. Combine the mixture with bread crumbs, oregano, carrot & parsley well. Divide the mixture into 2.
• Cut the pastry sheet into 2 in the middle. Dust working surface with some flour. Lay 1 pastry sheet on it. Place the meat in pastry sheet lengthwise, leaving 1 cm edge. Form the meat into a long cylinder shape neatly. Tightly roll up the pastry sheet to enclose filling. Slightly press the roll top side evenly to flatten a little. Smear ends with some beaten egg to secure. Repeat the procedure for the rest of meat & pastry sheet. Slightly press the top of pastry sheets in several places with a fork tip (don`t cut the meat part). Smear the pastry sheets all over with some egg.
• Heat the oven to  200° C. Line a baking sheet with parchment paper; put in the rolls, seam side down. Bake for 20-25 mins (until the pastry puffed & golden brown). Turn sausage rolls position over & bake again for a while. Remove from the oven; and cut sausage rolls as desired.