Monday, May 9, 2011

Recipes Kerengsengan


Ingredients:

500 grams beef brisket
3 tablespoons cooking oil

Puree

7 red onions
3 cloves garlic
4 cloves red pepper curls
½ tsp grain
1 tomato
2 tsp salt

2 tbsp paste
2 tablespoons soy sauce
850 ml water
2 large red chilies, seeded oblique slice thinly, sauté briefly
Fried onions for topping

How to Make
cut into pieces of meat, then set aside. Heat oil and sauté ground spices until fragrant. Enter your chops. Stir and cook until juicy.
Add paste, soy sauce, and water. Stir well, cook meat until cooked and tender meat. Add sliced ​​red pepper, stir briefly, then remove from heat. Sprinkle with fried onions.

For 4 People

Recipes for Asian Beef Kabobs


Asian Beef Kabobs Recipe
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions

Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl. Reserve half to use as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each green onion into 3 pieces, each piece about 1  1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain off water.
6. Thread meat cubes onto skewers, alternating meat pieces with corn, zucchini and green onions. Brush once with marinade from plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until vegetables are cooked and meat thermometer inserted in meat registers 145*F (60*C) for medium-rare. Serve with reserved marinade for dipping and hot cooked rice, if desired.

Makes 6 servings.

Breaded lamb chops with grilled vegetables and polenta BBQ recipe

Breaded Lamb Chops with Grilled Vegetables and Polenta


 

 






















This family-style recipe embodies the splendour of home cooking: simple, yet oh so tasty.

Ingredients

For the vegetables
  • 1 14-oz can artichoke hearts
  • 4 plum tomatoes, cut in half
  • 2 baby eggplants, cut in half
  • 1 small onion, divided into four wedges
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme
  • 1 teaspoon white balsamic vinegar
  • Juice of 1 lemon
  • 1/2 cup chicken broth
For the polenta
  • 3 cups chicken broth
  • 2 tablespoons butter
  • 3/4 cup instant polenta
  • 1/2 cup sour cream

For the chops
  • 1/2 cup bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 8 lamb chops, about 1-1/2" thick

Method

  • To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
  • Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
  • To prepare the polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil. Add polenta and stir well. Reduce heat and simmer for 12 minutes, covered. Remove from heat and stir in sour cream.
  • To grill the chops: In a small bowl, mix together the bread crumbs, salt, and pepper. Roll each lamb chop in the breadcrumb mixture. Grill chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve with creamy polenta and grilled vegetables.
Makes 4 servings.

Black Pepper Steak


Make a delicious steak ala hotel was not difficult. Origin of meat selection is correct, appropriate processing techniques and the right spices, the steak itself was made in restaurant menus will be as good. Here's black pepper steak recipe, taste this seteak special because the spicy touch of black pepper. Recipes / Kitchen Test / photo: Budi Sutomo
Ingredients:
800 g of beef has in / sirloin
1 tsp black pepper, crushed
1 tablespoon soy sauce
2 tablespoons butter
Steak Sauce:
150 ml beef broth
2 tablespoons fresh liquid milk
2 tablespoons BBQ sauce
1 tbsp tomato sauce
½ tsp sugar
1 tsp plain flour
½ tsp nutmeg powder
40 tablespoons minced onion
1 teaspoon ground black pepper
1 tbsp butter / margarine
1 tsp fine salt
Setup Vegetables: boiled then stir-fry with a little butter, pepper and salt:
100 g carrots, diced
100 g green beans, diced
Directions:

  1. Cut the meat against the fiber with each weighing 250 g. Soak in a solution of soy sauce, pepper and salt. Let the spices infuse for 30 minutes.
  2. Heat the butter in a non-stick griddle. Fried seteak while inverted until cooked. Lift. Serve hot with vegetables and sauces complement the setup.
  3. Sauce: Heat butter, saute onion until fragrant. Add flour and stir well. Pour sauce broth and other ingredients. Cook, stirring constantly until sauce boils and thickens texture. Lift.
  4. Presentation: Arrange steak pieces in a serving dish, pour the steak sauce and serve with vegetables setup.
Makes 4 portions
Processing Steak Tips
Steak for maximum results, consider the following tips;

  1. Whatever the flesh try to cut a way against vein / fiber so that the meat is not tough.
  2. If the steak is served in big chunks, soak in longer seasoning for seasoning permeate the meat and berries pengempuk (papain powder) for the texture of meat is not tough.
  3. Choose meats such as sirloin or part terlunak topside steak for maximum results. Select meat imports because it is more tender.
  4. Never cook a steak for too long because the texture of meat will only see the loss of fluid. Sweet taste and juicy texture typical of meat is also reduced if you cook too long.
  5. If meat is stored in the freezer, Layukan overnight in the refrigerator for the meat more tender and easily processed.
  6. Steak maturity level there are several kinds, such as:
  • Very Rare: 225 gr cooked meat 1 minute each side. At this level, the outside of the meat changes color, while the inside is still raw.
  • Rare: for every 225 grams of meat, cooked 2 minutes each side. The color pink surface, is it raw and bloody.
  • Medium: 225 gr of meat cooked 3-4 minutes each side. The exterior of brown, pink it is almost cooked.
  • Well done: 225 gr cooked meat 5 minutes each side. Cooked meat, steak For fans of the maturity level is not recommended because the meat loses delicious.

Lo Mie Shanghai

LO MIE SHANGHAI Lo Mie Shanghai 

  Ingredients:

     * wet noodles, 100 grams, boiled for 3 minutes, drained
     * shitake mushrooms, 3 grams
     * Leaves chives, 2 grams
     * bean sprouts, 2 grams, siangi
     * Shrimp peel, 10 grams
     * Chicken fillet, 15 grams, diced
     * Water chicken broth, 250 ml
     * tapioca flour, 2 tablespoons, dissolved in 2 tablespoons water
     * Egg chicken, 1 / 2 points, beat off

Shanghai Noodles Lo Seasonings:

     * Salt, 1 / 2 teaspoon
     * Pepper powder, 1 / 2 teaspoon
     * Sesame oil, 1 teaspoon
     * Garlic minced, 1 teaspoon

How to make Shanghai Noodles Lo:
  1. Mix all ingredients, add egg. Mix well. Enter in the broth, cook until boiling. Add mushrooms, shrimp, chicken, chives, and bean sprouts.
  2. Pour the starch solution into it, stirring until thick and boiling. Lift.
  3. Arrange noodles on a serving bowl, flush with the broth. Serve.

Serves 1

Mie Ala Hongkong

MIE ALA HONGKONG Mie Ala Hongkong 

 Hong Kong Noodle is included in the process of cooking simple, but the taste makes the tongue swaying.

Ingredients Noodles a la Hong Kong:

     * wet noodles, 150 grams
     * Chicken sweet, 75 grams, cut into thin lengthwise
     * shitake mushrooms, 5 grams
     * mustard greens, 10 grams, then cut siangi
     * sprouts, 5 grams, siangi
     * fried onions, to taste

Spices Noodles a la Hong Kong:

     * Salt, 1 / 2 teaspoon
     * Pepper powder, 1 / 4 teaspoon
     * Oil onion, 1 tablespoon

How to make Noodles a la Hong Kong:

    1. Boil noodles with cabbage and bean sprouts for 3 minutes, remove and drain.
    2. Mix all ingredients in a serving bowl, add noodles. Mix well.
    3. Arrange chicken and shitake mushrooms over noodles, sprinkle with fried onions. Serve.

Recipe for 1 serving Hong Kong-style noodles

Gudeg Jogja

GUDEG JOGJA 300x217 Resep Masakan   Gudeg Jogja 

 Ingredients:

- 3 cans of young jackfruit (young jack fruit)
- 1 can coconut milk
- 800 ml of water and tea
- boiled eggs taste (ngrebusnya do not run as long as solid aja), skinned
- know the white / out skin (optional)
- 125 grams of brown sugar, coarse combed
- 1 tablespoon cooking oil
- bay leaves to taste

Spices that are:
- 6 garlic
- 1 / 2 red onion
- 2 tsp coriander seeds
- 3 / 4 tsp cumin
- 1 tablespoon salt
- galangal taste
- 1 stalk lemongrass (white part grab)

Sambal Paste:
- red chilli / cayenne pepper / dried chili (but boiled first) to taste
- salt to taste
- paste to taste
- brown sugar to taste
- tomato taste (fried first)

 Cooking Directions: 1.Nangka filtered and washed, because the water preserved to make a sour taste.
2. Stir-fry ground ingredients until fragrant, put brown sugar and bay leaves.
3. Enter the jackfruit and boiled eggs, stirring until thoroughly blended with spices.
4. Add coconut milk and water until all jackfruit tea and eggs submerged.
5. Cover the pan and cook over open fires kecil.Jangan often, just 1 / 2 hours.
6. Kalo is long enough to try diicipi have to taste what is not.
7. Enter to know when the water left over a half, so know not too hard.
8. Cook until the water is low / almost dry.
9. Ready to serve and eat with hot white rice and sambal shrimp paste, or it could be with meat or chicken as a side dish Empal enhancements.

How to Make Sambel Paste:
1. Blend all ingredients.
2. Saute with a little oil until slightly dry.

Fish Stew with Lemongrass and Turmeric – Kepala Ikan

 

Ingredients:
1 ½ lbs (700 g) whole snapper, tuna or sea bream, or fish fillets
1 tablespoons oil
4 cups (1 liter) water
1 teaspoon salt
3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised
5 kaffir lime leaves
2 red finger-length chilies, sliced
2 spring onions,cut into lengths
Crispy Fried Shallots – see our sambals categories-
Spice paste
1 ½ in (4 cm) fresh turmeric, peeled and sliced, or 1 ½ teaspoons ground
2 in (5 cm) ginger, peeled and sliced
2 to 3 red finger-length chilies, deseeded
6 shallots, peeled
3 cloves garlic, peeled
Cooking Directions:
  1. If using whole fish, scale, gut  and clean the fish, then make several shallow diagonal slits on each side
  2. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning
  3. Heat the oil in a wok over high heat and stir-fry the Spice Paste for 1 to 2 minutes until fragrant. Add the water, salt,lemongrass and kaffir lime leaves, and bring to a boil. Add the fish is cooked, 7 to  10 minutes. Adjust the taste with more salt or water as desired and remove from the heat.
  4. Transfer to a serving platter and serve hot  with stearned rice, garnished with sliced chili, spring onions and Crispy Fried Shallots (if using).

Beef Soup with Chilies and Tamarind – Daging Balacan

This soup from timor in eastern Indonesia has a wodersweet-sour edge to it
 
Ingredients:
8 cups (2 liters) water
2 lbs (1 kg) top round or sweeting beef
3 tablespoons oil
5 shallots, peeled
1 teaspoon dried shrimp paste (trasi), dry roasted
2 tablespoons shaved palm sugar or dark brown sugar
1 tablespoon sweet Indonesian soy sauce (kecap manis)
2 tablespoon tamarind juice
1 teaspoons  salt
2 to 3 red finger-length chilies, deseeded and sliced into strips
2 spring onions, cut into short lengths
Cooking Direction:
  1. Bring the water to a boil in a large pot. Add the beef, reduce the heat to low and simmer until the meat is half cooked, about 15 minutes. Turn off the heat. Remove the beef from the stock and drain. Strain and reserve the stock
  2. When cool enough to handle, cut the beef into cubes. Heat 2 tablespoons, of the oil over medium heat in a skillet and pan-fry the beef until cooked, 2 to 3 minutes. Remove from the heat and set aside
  3. Grind the shallots, garlic, dried shrimp paste and sugar to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside
  4. Heat the remaining oil in a wok over medium heat and stir-fry the ground paste until fragrant, 3 to 5 minutes, add the beef cubes and sweet Indonesian paste, until the beef Is tender, 10 to 15 minutes. Adjust the taste with more salt or tamarind juice as desired, stri in the sliced chilies and spring onions, and remove from the heat. Serve hot.