beijing beef sweet sour

Ingredients:

1lb steak (sliced into thin strips)
6 tablespoons cornstarch (for dusting)
oil (for frying)

Marinade-
1 egg
¼ teaspoon salt
2 tablespoons water
1 tablespoon cornstarch

Sauce-
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crush chili pepper
2 teaspoons cornstarch

Vegetables-
1 teaspoon garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium white onion (sliced)

Step 1: Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
Step 2: While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
Step 3: When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
Step 4: Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
Step 5: Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

chicken shepherd pie

Ingredients
2 1/2 to 3 pounds (about 4 large) Idaho potatoes, peeled and cut into chunks
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds boneless, skinless chicken breast, cut into small dice
Salt and ground black pepper
1 cup store-bought shredded carrots, roughly chopped
1/2 10-ounce box (about 1 cup) frozen peas
7 to 8 scallions, thinly sliced
6 sprigs of tarragon, leaves removed and chopped
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 5-ounce package soft garlic and herb cheese, such as Boursin
2 egg yolks
1/2 cup (about a handful) flat-leaf parsley, chopped
1/4 cup milk or chicken stock, to loosen potatoes
Paprika, for garnish

Yields: 6-8 servings
Preparation
Preheat broiler.
In a medium-size pot, add potatoes and cover with cold water. Bring up to a boil and cook until tender, about 10 minutes. Once the potatoes have finished cooking, drain them and put them back into the same pot they were boiled in.

While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.
While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.

Remove the chicken from the pan to a plate or bowl and toss the carrots, peas, scallions and tarragon into the pan. Season the veggies with a little salt and pepper, and cook until tender, about 2 minutes.

Scoot everything in the pan over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the white wine and chicken stock into the flour-butter mixture and cook until thickened, about 1 minute. Season the sauce with a pinch of salt and ground black pepper, then add the chicken back to the pan along with the Dijon mustard. Give everything a good stir and turn it out into a casserole dish.

When your potatoes are done cooking and drained, add the herb cheese, egg yolks, parsley, milk or chicken stock and some salt and pepper to the spuds. Mash them up until they're the consistency you like (you can add more liquid if you like them a little thinner), then spread them over top of the chicken and veggie filling in the casserole dish.
Put the dish under the broiler until the top is golden brown, about 2 minutes. Keep your eye on it so it doesn't burn!

When the casserole comes out of the oven, dust the top lightly with some paprika and serve it up with your favorite salad alongside.

spaghetti

Bahan:
Cheesy Meatballs:
250 gr daging cincang
1 bh (kecil) bawang bombay cincang halus
1 siung bawang putih cincang halus
1 cup tepung roti kasar
oregano bubuk
garam
lada
keju cheddar parut

Saus Spaghetti:
1/2 botol bumbu spaghetti botolan (san reno - garlic, tomatto, mushroom)
3 siung bawang putih cincang halus
2 bh bawang bombay ukuran kecil/sedang, cicang kasar
3 bh tomat cincang kasar1 botol saus tomat botolan ukuran sedang2 sdm saus sambal botolan (sesuai selera)
100 gr daging cincang
3 bh sosis iris tipis
100 gr jamur segar
oregano bubuk
garam
gula pasir
lada
olive oil
1 bks spaghetti

Pelengkap:keju cheddar parut

Cara Membuat:
Meatballs:
Buat bulantan2 kecil keju chedar yang telah diparut diameter 1/2cm
Aduk semua bahan menjadi satu kecuali keju hingga rata, bentuk bola-bola.
Buat lubang ditengah dan masukkan bulatan keju didalamnya, sisihkan
Rebus meatballs dalam air mendidih kira2 1-2 menit, angkat, sisihkan.Spaghetti:
Rebus spaghetti sesuai petunjuk.
Tumis bawang putih hingga harum, masukkan bawang bombay, tumish hingga harum.
Masukkan daging cincang, tumis hingga berubah warna, berturut2 masukkan tomat, sosis, jamur aduk hingga rata.
Masukkan saus spaghetti botolan, saus tomat, saus sambal, oregano bubuk, aduk rata.
Koreksi rasa dengan memasukkan lada, garam, gula pasir,
Terakhir masukkan meatballs.
Masak hingga kuah mendidih, apabila ingin banyak kuah/kuah terlalu kental tambahkan air, jangan lupa koreksi rasa.
Sajikan spaghetti dengan saus ditaburi dengan keju parut.

chicken katsu

Bahan-bahan

Chicken katsu:
1 potong dada ayam, buang tulangnya, pipihkan
1 sendok makan kecap asin
1/2 sendok teh merica bubuk
1/2 sendok teh garam
1/2 cm jahe, parut
1 siung bawang putih, cincang halus
1 butir telur, kocok
100 gram tepung parnir

Salad kol:
150 gram kol, iris halus
2 sendok makan thousand island

Acar lobak:
100 gram lobak, serut kasar
100 gram wortel, serut kasar
2 sendok makan gula pasir
1 sendok teh garam
1 sendok teh cuka

Cara membuat

Chicken katsu:

lumuri ayam dengan kecap asin, merica bubuk, garam, jahe, dan bawang putih, lalu diamkan dalam kulkas selama 1 jam.

Tiriskan ayam, lalu celupkan dalam telur kocok, lumuri dengan tepung parnir hingga rata, ulangi sekali lagi.

Goreng ayam dalam minyak banyak hingga matang dan kecoklatan, angkat, tiriskan.

Salad kol:

taruh irisan kol dalam piring, lalu tuangi atasnya dengan thousand island.

Acar lobak:

campur semua bahan, lalu aduk hingga rata.

Biasanya chicken katsu disajikan bersama-sama dengan salad kol dan acar lobak.

cucur udang

Ingredients:
200 grams plain flour (or self raising flour)

1 cup water

1 teaspoon chili paste (optional, but makes the color nicer)

1/2 of a large green onion, chopped to small pieces

1 red chili, thinly sliced

3 small chives, cut to 1-inch strips

1/2 cup cooked corn kernels

80 grams small fresh shrimps, beheaded

1/2 teaspoon salt

Method:
1. Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.

2. Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.

3. Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it’s time to cook the cucur udang.

4. Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don’t cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes.

5. Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons.

thai fish cake

Ingredients:
8 oz. fish paste (I used store-bought fish paste)

1/2 egg (beaten)

2 tablespoons Thai red curry paste (Mae Ploy brand or Maesri brand)

5 snake beans/long beans (thinly sliced)

5 kaffir lime leaves (cut into fine thin strips)

Method:
-In a small bowl, mix all the ingredients above to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.

-Heat up a pot of oil. Wet your hands and pick up the fish paste (about the size of a ping pong ball).

-Use your fingers and palms to flatten it and make it into a patty.

-Drop it into the cooking oil and fry till golden brown. Repeat the same for the rest of the fish paste.

-Alternatively, you can prepare all the fish paste first and then deep fry all of them at once.

-Serve the fish cakes hot with Thai sweet chili sauce and sliced fresh cucumber.

(Please refer to my Thai Fried Chicken recipe and find out how I dressed up store-bought Thai chili sauce.)

fettucini carbonara

FETTUCINI SAUS CARBONARA
sumber: kumpulan resep olahan pasta SAJI

Bahan:
200 gram fettucini, rebus aldente (saya: kurleb 150 gram sajah..)
300ml susu UHT plain (saya: gak ngukur, tapi kayanya lebih deh...)
3 lembar daging asap, potong panjang (saya: daging burger jadi)
2 siung bawang putih, cincang
1/4 buah bawang bombay, cincang (ini tambahan saya, di resep aslinya gak pake)
1/2 sdt lada bubuk
garam
25 gram keju parut
1 kuning telur (saya : 2 kuning telur --> kayanya ini yang bikin sausnya kekentelan)
1 sdm margarin
25 gram keju parut buat taburan

Cara Membuat:
Panaskan margarin, tumis bawang putih dan bawang bombay
Masukkan daging asap, tambahkan garam dan lada
Masukkan susu, masak hingga mendidih (dengan api kecil aja)
Masukkan kuning telur yang telah dikocok rata (saya: kuning telur dikocok rata, tuangi susu, masukkan kembali ke adonan susu), aduk sampai mengental
Masukkan keju parut
Masukkan fettucini, aduk-aduk sampai tercampur rata
Matikan api, sajikan dengan taburan keju parut.

sapo tahu seafood

RESEP SAPO SEAFOOD

Peralatan :
Satu atau lebih tempat sapo yang terlebih dahulu dipanaskan. ( alat ini bisa di beli mall-mall kok alias dah banyak)

BAHAN-BAHAN :
2 Batang tahu Jepang.
75gr tepung terigu.
175 gr cumi-cumi potong dan buat goratan.
175 udang yang sudah dikupas.
75 ikan tenggiri atau ikan pari.
15 butir baso ikan potong-potong.
150gr brokoli ambil kumtumnya.
75 gr wortel potong-potong serong.
70 gr sawi putih potong-potong.
70 gr kapri buang ujungnya.
2 batang daun bawang, potong serong memanjang.

Bumbu-bumbu :
2 siung Bawang putih, 1 butir bawang bombai, Garam, lada, saus tiram, minyak wijen, gula putih, lada halus, ,kaldu, maizena untuk pengental.

Cara membuat :
1. Potong-potong Tahu Jepang kemudian lumuri terigu dan goreng sampai kekuningan. Tiriskan
2. Panaskan minyak goreng, tumis bawang putih yang telah digeprek dan bawang bombai hingga harum.
3. Masukan ikan, udang, cumi-cumi dan baso serta wortel tumis hingga udang & cumi-cumi berubah warna.
4. Masukan bumbu lainnya dan aduk terus hingga bumbu rata
5. Terakhir masukan bahan sayur lainnya, brokoli, sawi putih, kapri dan daun bawang. kemudian kentalkan dengan larutan maizena angkat dan tuang ke dalam wadah sapo yang telah dipasaskan, Sajikan salagi pasas.

salmon

Ingredients:

2 lbs salmon fillets (cleaned)

¼ cup soy sauce

1 tablespoon chili sauce

1 tablespoon fresh ginger (minced)

2 cloves fresh garlic (minced)

1 lime (juiced)

1 lime (zested)

1 tablespoon brown sugar

3 green onions (chopped)

Step 1: Heat an outdoor grill to high heat. Place salmon on 3 slightly over lapping large sheets of aluminum foil.

Step 2: In a bowl mix together soy sauce, chili sauce, ginger, garlic, lime juice, lime zest and brown sugar. Pour the sauce over the salmon. Place salmon in aluminum foil on the grill.

Step 3: Grill salmon for 4-7 minutes on each side or until fully cooked. Remove and place on a platter. If there is any sauce left over on the aluminum foil, pour it over the fillets. Sprinkle with chopped green onions.(Makes 4 Servings)

Creamy Cauliflower Spaghetti Alfredo

Ingredients:

3 cloves garlic

2 tbsp olive oil

1 head cauliflower, cored, cut in large pieces

1/2 tsp dried Italian herb blend

1/2 tsp red pepper flakes, or to taste

salt and fresh ground black pepper to taste

4 cups water

1/4 cup heavy cream

1/2 cup grated Parmesan cheese

for topping:

1/2 cup fine bread crumbs

1/3 grated Parmesan cheese

1 tbsp olive oil

salt to taste

2 tbsp any chopped fresh herbs (thyme, parsley, oregano, basil, etc)

14-oz box spaghetti, cooked and drained

1/2 lemon, juiced

ying yong cantonese

Ingredients:

1/2 pack hor fun or flat rice noodles (32 oz pack)

1/2 pack vermicelli (14 oz pack)

3 tablespoons oil

1 tablespoon soy sauce

1 tablespoon kecap manis

Toppings:

12 shrimp (peeled and deveined)

12 thin pieces of pork meat

12 bay scallops

12 thin pieces of fish cake

1/2 can chicken broth (14 oz can)

5 stalks chinese mustard green/choy sum (cut into 2-inch length)

1 1/4 cup water

3 cloves garlic (minced)

Starch:

2 tablespoons corn flour

1/4 cup water

Seasoning:

2 tablespoons oyster sauce

1/2 tablespoon soy sauce

1/8 teaspoon fish sauce

1/2 teaspoon sugar

2 dashes white pepper powder

Salt to taste

Method:

-Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.

-Break the flat rice noodles off by peeling the layers. Set aside.

-Heat up a wok and add 1 1/2 tablespoon of cooking oil.

-Toss in the vermicelli and do a quick stir.

-Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli.

-Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.

-Repeat the same for the flat rice noodles. Dish up and set aside.

-Add some oil in a wok and stir-fry the minced garlic until fragrant.

-Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.

-Add the chicken broth and 1 1/4 cup of water immediately.

-Add in all the seasoning and bring it to boil.

-Add in the starch mixture to thicken the gravy.

-Add in the mustard green, do a quick stir and turn off the heat.

-On a plate, place the fried vermicelli and flat rice noodles equally.

-Pour the gravy and toppings on the noodles and vermicelli. Serve hot.

roasted herbs chicken

Ingredients
3- 3 1/2 lb (1.5 kg) chicken
2 tbsp butter or margarine, melted
3 cloves garlic, minced
1 tsp dried basil
1/2 tsp salt
1/2 ground sage
1/2 tsp dried thyme
1/4 tsp lemon-pepper seasoning or black pepper

directions
1. Preheat the oven to 375 degrees F ( 190 degrees C ).
2. Rinse inside of chicken, pat dry with paper towels. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush with melted butter, rub garlic over chicken.
3. In a small bowl stir together basil, salt, sage, thyme, and lemon pepper seasoning, rub onto chicken.
4. Roast, uncovered, in the oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink. Remove the chicken from oven. Cover, let stand for 10 minutes before serve.

nasi goreng cina oriental

Bahan
- 2 sendok makan margarin
- 1 sdm minyak zaitun (tambahan)
- 4 siung bawang putih
- 1 butir telur ayam, kocok lepas
- 100 g udang
- 50 g daging ayam, potong2
- 50 g mixed vegetables
- 70 g cumi, potong ring
- 4 sdt kecap ikan
- 1 sdt kecap penyedap
- 1/4 sdt garam
- 1/2 sdt merica bubuk
- 1/2 sdt gula pasir
- 1 batang daun bawang, iris serong- bawang goreng untuk taburan

Cara membuat
1. Tumis bawang putih dengan margarin dan minyak zaitun hingga harum. Tambahkan Telur. Aduk sampai telur berbutir.
2. Masukan ayam masak hingga ayam berubah warna. Lalu masukan udang dan cumi. Aduk rata.
3. Tambahkan mixed vegetables. Aduk rata.
4. Masukan nasi aduk rata. Tambahkan kecap ikan, kecap penyedap, garam, merica bubuk, dan gula. Aduk sampai matang. Tambahkan daun bawang. Aduk rata.
5. Sajikan dengan taburan bawang goreng.

mi bandung

Bahan
- 250 g mie kuning
- 15 udang
- 3 cumi ukuran sedang, potong ring
- 4 sdm danging cincang
- 2 butir telur
- sawi secukupnya
- 4 sdm saus tomat
- 2 sdt air jeruk lemon
- 2 sdm saus cabe botolan
- 3 gelas air
- garam dan gula secukupnya
- 1 sdm tepung maizena (aku ga pake)

Bumbu halus
- 6 buah cabe merah
- 3 siung bawang merah
- 2 siung bawang putih

Cara membuat
1. Tumis bumbu halus hingga harum. Masukan daging cincang hingga berubah warna lalu masukan udang dan cumi, aduk rata. Lalu masukan saus tomat, air jeruk lemon, air, garam dan gula, aduk rata.
2. Setelah mendidih lalu masukan telur usahakan jangan sampe pecah ( aku masak telurnya sampe pecah ). Setelah telur matang, angkat. Sisihkan.
3. Lalu masukan mie kuning dalam kuah sampe masak, tambahkan sawi dan masukan larutan tepung maizena. Angkat.
4. Hidangkan segera.

mie goreng

Bahan
- 15 udang besar
- 3 cumi2, potong ring
- 50 g daging ayam tanpa tulang, potong2
- 1 butir telur
- 1 buah woterl potong korek api
- 70 g sawi, potong2
- 1/2 bawang bombay, iris
- 3 siung bawang putih, cincang
- 2 mie instant, rebus, tiriskan beri sedikit minyak dan kecap manis
- garam
- merica bubuk
- minyak untuk menumis

Cara membuat
1. Panaskan minyak dalam wajan, lalu masak cumi2 dan udang kurleb 3 menit. Angkat, sisihkan. Masukan ayam ke dalam wajan yang sama masak ayam hingga matang angat, sisihkan.
2. Tumis bawang putih dan bawang bombay hingga harum. Masukan telur lalu orak arik.
Setelah telur matang masukan wortel dan sawi masak sebentar (jangan sampe layu. Masukan mie yang telah dibubuhi kecap aduk2 sebentar lalu tambahkan garam dan merica aduk rata. Masukan ayam, udang dan cumi2 aduk rata.
3. Angkat lalu sajikan mie dengan taburan bawang goreng.

bolu kukus

Bahan

- 200 gr gula pasir

- 2 butir telur

- 200 g tepung terigu

- 200 ml air soda (aq pake sprite)

- 1 sdt emulsifier (aq pake TBM)

Cara membuat

1. Taruh semua bahan dalam wadah, kocok dengan hand mixer sekaligus hingga kental.

2. Ambil sebagian, beri warna sesuai selera.

3. Tuang kedalam cetakan bolu kukus yang telah dialasi kertas, adonan putih dan adonan warna.

4. Kukus dalam dandang yang telah beruap banyak selama 20 menit.

Sambal Terasi

Bahan :
- 4 siung bawang merah
- 3 cabe merah
- 2 cabe kuning
- 1 1/2 tomat
- 1/2 sdt terasi
- garam
- 10 cabe rawit
- gula merah
- minyak

Cara membuat :
1. Panaskan minyak, lalu goreng semua bahan kecuali garam dan gula merah hingga matang.
2.Haluskan sambal dengan cobek ato food prosessor.
Tambahkan garam dan gula merah, cicipi lalu sajikan.

Caesar Salad Recipe

Ingredients:
1 head of romaine lettuce
1/2 bunch arugula
3 slices cold crisp buttered toast
1 clove garlic, cut in half
1-1/2 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Dijon or Dusseldorf mustard
1 two ounce can anchovies, drained and cut into pieces
1 egg
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste

Preparation:
-Bring a small pot of water to a boil.
-Place the egg in the boiling water for exactly 60 seconds only, drain, cover with cold water, and let return to room temperature.
-Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces.
-Cut the arugula leaves in half, discarding the root ends.
-Put greens into a bowl of cold water and gently swish to clean.
-Spin greens dry in a salad spinner.
-Rub the toast slices with the garlic halves.
-Reserve the garlic. Cut toast into bite-sized pieces.
-Rub a large salad bowl with the garlic, then mash the garlic into a paste in the bottom of the bowl.
-Add the egg, lemon juice, olive oil, and mustard and whisk.
-Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper.
-Toss gently.
-Serve at once. Yield: 4 to 6 servings

warm chicken salad

You will need:
1 cup cooked brown rice
2 left over baked chicken breasts (cubed)
½ cup cilantro (chopped)
½ cup parsley (chopped)
1 small red onion (chopped)
2 stalks celery (chopped)
1 teaspoon paprika
1 teaspoon curry
½ tablespoon olive oil (for drizzling over grill)
½ teaspoon black pepper

Dressing:
4 tablespoons olive oil
Juice of 1 small lemon
1 tablespoon vinegar
Drizzle griddle with a little olive oil.
Heat all veggies and chicken on griddle.
Place in bowl and add spices.
Add rice and salad dressing. Toss well.
Serve over lettuce.

Cheesy Meatballs:

250 gr daging cincang
1 bh (kecil) bawang bombay cincang halus
1 siung bawang putih cincang halus
1 cup tepung roti kasar
oregano bubuk
garam
lada
keju cheddar parut

Saus Spaghetti:
1/2 botol bumbu spaghetti botolan (san reno - garlic, tomatto, mushroom)
3 siung bawang putih cincang halus
2 bh bawang bombay ukuran kecil/sedang, cicang kasar
3 bh tomat cincang kasar
1 botol saus tomat botolan ukuran sedang
2 sdm saus sambal botolan (sesuai selera)
100 gr daging cincang
3 bh sosis iris tipis
100 gr jamur segar
oregano bubuk
garam
gula pasir
lada
olive oil
1 bks spaghetti

Pelengkap:
keju cheddar parut

Cara Membuat:

Meatballs:
-Buat bulantan2 kecil keju chedar yang telah diparut diameter 1/2cm
-Aduk semua bahan menjadi satu kecuali keju hingga rata, bentuk bola-bola.
-Buat lubang ditengah dan masukkan bulatan keju didalamnya, sisihkan
-Rebus meatballs dalam air mendidih kira2 1-2 menit, angkat, sisihkan.

Spaghetti:
-Rebus spaghetti sesuai petunjuk.
-Tumis bawang putih hingga harum, masukkan bawang bombay, tumish hingga harum.
-Masukkan daging cincang, tumis hingga berubah warna, berturut2 masukkan tomat, sosis, jamur aduk hingga rata.
-Masukkan saus spaghetti botolan, saus tomat, saus sambal, oregano bubuk, aduk rata.
-Koreksi rasa dengan memasukkan lada, garam, gula pasir,
-Terakhir masukkan meatballs.
-Masak hingga kuah mendidih, apabila ingin banyak kuah/kuah terlalu kental tambahkan air, jangan lupa koreksi rasa.
-Sajikan spaghetti dengan saus ditaburi dengan keju parut.

untuk 4 porsi

catatan:apabila suka, di beberapa resep meatballs ditambahkan telur dan susu cair.