Soun Goreng

Bahan Membuat Soun Goreng :

Bahan Utama :
200 gram soun basah
5 butir bakso (belah 2 lalu iris -iris sesuai selera)
50 gram daging ayam, potong dadu
50 gram udang cincang
50 gram wortel (potong korek api)
1/4 buah bawang bombay, cincang
1 bonggol sawi, potong 3 cm
2 siung bawang putih (cincang)
1 batang daun bawang, potong 1 cm
1/2 sdt garam
1/2 sdt merica bubuk
50 ml air
5 sdm minyak untuk menumis
1 sdm kecap ikan
2 sdm kecap manis

Bahan Pelengkap :
Mentimun iris
Tomat iris

Bahan Hiasan :
Cabe merah besar bentuk bunga

Cara Membuat Soun Goreng Spesial :

• Langkah pertama, siapkan wadah besar, lalu masukkan soun yang sebelumnya sudah direndam air. Kemudian tuangkan kecap manis beserta kecap ikan, setelah itu aduk hingga tercampur merata.
• Langkah kedua, Tuangkan minyak pada wajan yang telah dipanaskan sebelumnya, kemudian masukkan bawang putih beserta bawang bombay, setelah itu tumis hingga harum.
• Langkah ketiga, Masukkan irisan daging ayam beserta udang. Lalu masak sampai berubah warna sambil anda tekan tekan agar tidak menggumpal. Kemudian masukkan irisan bakso, daun bawang, wortel dan sawi, lalu aduk rata sebentar saja.
• Selanjutnya, masukkan air kemudian aduk hingga rata dan masak hingga sayuran menjadi layu dan matang selama kurang lebih 3 menit. lalu segera masukkan soun beserta garam dan merica. Kemudian aduk rata dan masak sampai matang selama kurang lebih 5 menit. Setelah itu soun goreng buatan anda siap untuk disajikan.

Dopiaza (India)

The name Dopiaza literally means onions twice! This recipe calls for onions, to be used in large quantities and in two batches. It is really easy to cook but tastes like you spent hours, lovingly preparing it! What more can you ask for? Serve Gosht Dopiaza with hot Chapatis and a green salad.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serve 4-6 people

Ingredients:

• 1 kg goat meat (with bones)/ beef chunks/ lamb chunks
• 3 tsps coriander seeds
• 2 tsps cumin seeds
• 3 large onions choppped fine
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 tsps garam masala
• 1/2 tsp turmeric powder
• 2 tbsps garlic paste
• 2 tbsps ginger paste
• 2 large tomatoes chopped fine
• Salt to taste

Preparation:

• Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds till aromatic. Remove from fire and grind into a corase powder in a clean, dry coffee grinder. Keep aside for later.
• Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
• Heat the oil in a large pan on a medium flame and add the first lot of onions - the 2/3 portion. Fry till golden.
• Add the meat and fry till browned.
• Add all the powdered spices, ginger and garlic pastes and tomatoes and fry for until the oil begins to separate from the mixture. Add salt to taste.
• Add the remaining 1/3 portion of chopped onion and mix well with other ingredients. Sauté until this batch of onions is soft and translucent - 3-5 minutes approximately.
• Add 1 1/2 cups of water, stir and bring to a boil.
• Reduce flame to a simmer and cook till the meat is tender. This dish, when cooked, requires that the gravy only be enough to coat the meat thickly. If it is not so, cook to reduce the gravy to required consistency.
• Garnish with coriander and serve with hot Chapatis and a green salad.

Sweet Potato and Pineapple Korma

Ingredients:

2 tablespoons korma curry paste
2 sweet potatoes, diced
400 g coconut milk
200 ml water
400 g pineapple, drained
1/4 cup coriander
Directions:

1 Fry the paste and add the potato.
2 Put in the milk and water and simmer for 15 minutes
3 Add pineapple and simmer for 2 minutes.
4 season if required.
5 scatter with coriander and serve with rice or naan.

Green Prawn Curry Thai

Ingredients

Serves: 4

• For the paste:
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons of ground coriander
• 2 or 3 green chillies
• 3 teaspoons of minced root ginger
• 4 teaspoons of minced garlic
• 3 lemongrass stalks, finely chopped
• 6 heaped tablespoons of freshly chopped coriander
• zest of 1 lime
• juice of 2 limes
• 2 tablespoons of oil
  
• Other ingredients
• 4 tablespoons of oil
• 200g snow peas or green beans
• 200g baby corn
• 400ml coconut milk
• 3 tablespoons soy sauce
• 300g cooked or raw tiger prawns 

Preparation method

Prep: 20 minutes | Cook: 15 minutes

1.

Add all the paste ingredients into a food processor and blend to form a thick smooth paste or chop all the paste ingredients very finely and mix to blend.

2.

Heat the oil to very hot in a wok and stir fry the beans and baby corn for 40 seconds.

3.

Add the curry paste and then the coconut milk and bring to the boil.

4.

Turn down the heat slightly and simmer the curry for 5-7 minutes to reduce the consistency.

5.

Add the prawns and stir for 3-5 minutes. If the sauce becomes too thick add some water. If it's too thin, reduce for a couple of minutes over a moderate heat.

6.

Serve immediately over hot fluffy jasmine rice.

Tom Kha Kai (Galangal Soup)

INGREDIENTS

• 4 cups chicken stock
• 1/4 cup Thai fish sauce
• Juice of 1 lime
• 2 crushed wild lime leaves
• 2-inch section lemongrass
• 1-inch section galangal
• 1/4 pound chicken breast, cut into bite-sized pieces
• 1 13.5-ounce can coconut milk
• 2 to 10 (to taste) small red chiles, slightly crushed
• Cilantro leaves for garnish

INSTRUCTIONS

1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

Thai Sweet Chlili Sause

Ingredients

• 1 cup water
• 1 cup rice vinegar
• 1 cup sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons ketchup
• 2 teaspoons cornstarch

Directions

1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Terong Balado

Bahan:

• 5 buah terong
• 4 butir bawang merah
• 2 tomat kecil
• 10 lombok, atau lebih jika ingin lebih pedas
• garam, gula, vetsin secukupnya
• 1/8 gelas air
• minyak untuk menggoreng dan menumis

Cara Membuat:

• Potong terong kotak-kotak, cuci, rendam dengan air garam sedikit, goreng
• Blender tomat, bawang merah, bawang putih menjadi satu
• Tumis bumbu halus, beri gula, garam dan vetsin secukupnya. Jika ingin ada kuah sedikit, beri air.
• Masukkan terong yang sudah digoreng, aduk rata
• Hidangkan dengan nasi hangat

Marinated Deep-fried Baby Octopus (Japanese)

Marinated Deep-fried

Ingredients

• 1 kg (2 lbs) fresh baby octopuses or

• 120 ml (1/2 cup) sake

• 2 tablespoons soy sauce 60 g (1/2 cup) all purpose flour

• Oil for deep-frying

• 4 lemon or lime wedges for garnish

SAUCE

• 4 tablespoons Worces tershire sauce

• 4 tablespoons tomato ketchup

• 2 tablespoons lemon juice

Baby OctopusMethod:

1. Clean baby octopuses or squids by peeling off the outer layer of skin under cold running water.

2. Combine the sake and soy sauce in a bowl and coat the octopuses in the mixture. Set aside to marinate in a cool place for 2 hours, or overnight in the refrigerator.

3. To make the Sauce, combine the Worcestershire sauce, tomato ketchup and lemon juice in a small serving bowl, and set aside.

4. Drain the octopuses and dredge each piece in flour.

5. Heat oil to 160°C (325°F) and cook 4 to 6 pieces at a time for about 2 minutes, or until crispy. Drain on a wire rack and repeat until all the octopuses are cooked.

6. Serve immediately with Sauce and lemon wedges.

Calamari Goreng Saus Tauco

Sajian untuk MASBAR dengan tema hasil laut,pilihanku jatuh pada Cumi /Calamari goreng saus tauco.

Hari ini saya bingung mau masak apa ,kepingin masak yg lain yang belum saya coba kemudian saya ingat ada acara masbar dgn tema hasil laut.Kemudian saya bongkar2 kulkas melihat yang sejenis ikan mungkin masih tersisa soalnya klu belanja dulu males keluar rumah.

Akhirnya saya temukan calamari ,hem...di apain yah.

Saya pikir pasti enak banget kalau buat bumbu taoco dan di

taro di atas calamari goreng.

Benar saja ,begitu selesai masak suamiku mencium bau tauco dia senang banget karena tauco salah satu kesukaannya.

Dia langsung ngambil piring dan nasi anget...saya bilang hait.....!nanti dulu saya harus photo dulu...he.he.he..dia sdh engga sabar...!

Bahan:

800grm cumi besar ,kupas iris bundar 1cm

60grm tepung maizena

1 sdt merica halus

1 sdt garam halus

Minyak goreng

Saus Tauco:

1 buah cabai merah iris tipis serong

1buah cabai hijau iris tipis serong

1buah tomat sayur belah empat

1 batang bawang daun potong 2cm

4 sdm tauco atau menurut selera

1 sdm saus tomat

2 sdm kecap manis

garam secukupnya

200 grm kaldu daging.

Bumbu:

4 siung bawang merah iris halus

3 siung bawang puti iris halus

2cm lengkuas

Cara Membuat:

1.Campur cumi merica dan garam biarkan meresap 15 menit

2. Gulingkan potongan cumi pd tepung maizena hingga seluruh permukaan terselimuti tepung .goreng hingga kuning kecoklatan angkat dan tiriskan.

3. Saus tauco: Panaskan 2 sdm minyak tumis bumbu hingga harum masukan semua bahan saus didihkan.

4. Atur cumi goreng dlm piring saji ,siram dgn saus tauco.

5.Sajikan

Pancit Canton( Migoreng Philippine )

Bahan :
1 pack pancit canton
2 cm jahe iris halus
1 Buah baw bombay iris
1 cup chicken stock
500 grm dada ayam di potong menurut selera
wortel,brokoli,cabbage di potong menurut selera
1 sdm makan sesame oil
garam dan merica secukupnya
penyedap rasa
Minyak untuk menumis


Cara membuat:
Rebus air lalu masukan mie di masak sampai agak lunak lalu cuci pakai air dingin sisihkan.
Panaskan minyak lalu masukan baw bombay sampai harum baunya,masukan daging sampai berubah warna lalu masukan sayuran aduk2 terahir masukan Mie sambil terus di aduk2 dan masukan bumbunya.Jangan lupa cicipi biar rasanya pas...

Mencoba bikin mie goreng pancit canton ternyata lumayan enak .
Bahan dasar mie ini kering tidak berminyak seperti mie biasanya.
Terimakasih MASBAR dengan adanya ini saya jd mencoba mie ala Philippine...

Soup Tom Kha Gai ( Thailand)

Hidangan ini di hususkan untuk suamiku di hari valentine dan masbar.
Karena sudah beberapa pekan saya absen dari masbar sehubungan di sibukan dgn acara pulkam.
Dengan adanya hari kasih sayang di bulan ini,semoga kita semua yg sdh punya pasangan dan yg ikutan masbar saling menambah kasih sayangnya...amin..

Apa lagi dengan hidangan soup ini yang rasanya asam-asam pedas bisa menambah gairah .....hi.hi.hi...gairah makan gitu lho...!


Bahan:

80 grm daging ayam di potong2
1 batang sereh di memarkan
2 buah tomat di potong2
2 lembar daun jeruk purut
1 sdm air jeruk nipis/lemon
1 buah cabai merah di haluskan
1 batang daun bawang di potong2
2 gelas santan sedang
2 sdt saus cabai
20 grm jamur merang
5 buah cabai rawit
1 sdm kecap ikan
1 gelas kaldu
1 Potong lengkuas
5 grm daun ketumbar di cincang
garam halus secukupnya

Cara Membuat:
Masak kaldu sampai mendidih kemudian masukan daging ayam dan jamur.
Masak sampai ayam matang ,lalu masukan bumbunya.
Setelah aroma wangi masukan santan . Masak hingga santan mendidih kemudian masukan potongan tomat ,aduk sebentar lalu angkat.

Crumbed Prawn cutlests

Ingredients:
• 12 Large size prawns • 2 Eggs • 1 Medium onion • 2 Inch piece ginger • 2 Pods garlic • 1/2 tsp Red chili powder • 1 tbsp Vinegar • Bread crumb as needed • Salt to taste
How to make Prawn Cutlets:
• Take jumbo prawns without head, wash them and remove the shell, devein. • Grind ginger, onion and garlic together adding little water. • Marinate the prawn in the juice of onion, ginger and garlic and add vinegar, red chili powder, and salt to it, set aside for thirty minutes. • Separate the white of the eggs and beat properly. • Dip prawns one by one in it and then roll in the bread crumb. • Heat oil very hot in the pan and add one by one the prawns and deep fry. • Reduce the flame and fry until light brown.

Rogan Josh / India

• 3 tablespoons of butter
• 1 kg / 2.2 lbs of lamb steak, cut into 4 cm / 1½ inch cubes
• 1 tablespoon of ground cumin
• 1 tablespoon of ground coriander
• 1 teaspoon of ground turmeric
• 1 teaspoon of chilli powder
• 2 teaspoons of minced ginger
• 2 - 4 cloves of garlic, peeled and crushed
• 225 to 275 grams / 8 - 10 oz onions, finely sliced
• 400 gram / 14 oz tin of peeled tomatoes, chopped or whole
• 1 tablespoon of tomato puree
• 125 ml / 4 fl oz of warm water
• 1¼ teaspoons of salt or to taste
• 90 ml / 3 fl oz of cream
• 2 teaspoons of garam masala
• 2 tablespoons of chopped coriander leaves

In a large saucepan melt 2 tablespoons of the butter. Over a medium heat fry the meat in 2 to 3 batches until it browns. Set each batch aside after frying. Lower the heat and add the cumin, coriander, turmeric, chilli powder, ginger and garlic. Fry for 30 seconds. Increase the heat again and add the meat along with any juices. Fry for 3 to 4 minutes then add the onions. Fry for another 5 to 6 minutes stirring frequently. Now add the tomatoes and tomato puree - stir and cook for 2 to 3 minutes. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (around 60 minutes). If using a pressure cooker, add the water and pressure cook for 30 minutes.

The mixture can be frozen at this stage. Defrost thoroughly before reheating and bring to the boil.

Stir in the cream and remove from the heat. In a separate pan melt 1 tablespoon of butter over a medium heat and add the garam masala, stir briskly and add to the meat. Transfer a little meat gravy to the pan in which the garam masala was fried - stir thoroughly to ensure that any remaining garam masala and butter mixture is fully incorporated into the gravy and add this to the meat. Mix well. Stir in the coriander leaves. Serve with Basmati rice.

(Serves 4 to 6)

Green Curry Chicken Thai

Bahan:
1/2 kl daging ayam potong2
2buah kentang potong2
1 wortel potong
10 buah buncis potong2
1 buah cabai merah, iris tipis
segenggam daun kemangi
3 lembar daun jeruk purut
1 buah kapulaga, memarkan
400 cc santan

Bumbu Halus:
5 buah cabai hijau
½ batang sere
½ cm lengkuas
¼ sendok teh kulit jeruk purut
1/2 sendok teh pala bubuk
1 sendok teh ketumbar bubuk
1/2 sendok teh jinten bubuk
1/2 sendok teh merica hitam bubuk
½ sendok teh terasi
3 siung bawang putih
5 siung bawang merah
garam secukupnya


Directions:
Panaskan 1/4 resep santan, masukkan bumbu yang telah dihaluskan, daun jeruk purut, dan kapulaga. Aduk rata, masak hingga mendidih.

Masukkan daging ayam, tunggu sampai mendidih lagi.
Masukan sayuran diamkan sebentar sampai kentang ,buncis dan wortel mateng
Lalu tambahkan sisa santan, aduk rata, masak hingga kuah agak kental. masukan daun kemangi dan irisan cabai merah. Tambahkan garam jika perlu. Masak hingga daun kemangi layu, angkat.

Bola Karry (Srilanka)

Bahan 1 :
450 grm daging cincang
1/4 sdt merica 1/2 sdt garam
1 iris roti tawar,di suwir2 halus
1/2 buah irisan jeruk nipis
2 butir telur kocok lepas
25g baw bombay,2 siung baw putih,1 potong kecil jahe semua ini di cincang
1/4 bubuk kayu manis
2 btr cengkeh
25g bubuk kari
minyak goreng secukupnya.

Bahan 11:
25 baw bombay,2 siung baw putih,1 potong kecil jahe semua bahan ini di cincang
25cc minyak
1 potong sereh
350 cc santan
1 sdt bubuk cabai
1/2 sdt bubuk kunyit
1/2 buah irisan jeruk nipis
1/2 sdt bubuk kari
bayleafs


Cara Membuat:
Campur daging dengan merica dan garam,biarkan hingga meresap.
Roti di perciki dengan air jeruk nipis ,campur jadi satu dgn daging baw bombay ,baw putih,jahe bubuk kayu manis,cengkeh,roti 1 butir telur yg telah di kocok dan bubuk kari,aduk rata.
Bentuk adonan tadi bulat2 kecil,kemudian goreng dgn minyak panas.

Untuk bahan 11:
Panaskan minyak,tumis bawang putih,sereh danbayleafs tambahkan baw putih,jahe,santan,bubuk cabai dan sedikit garam,masak hingga mendidih kemudian masukan bola daging yg telah di goreng masak selama 3 menit beri air jeruk nipis,angkat dan hidangkan.

Seafood Laksa

Bumbu Laksa:
6-8 cabe merah (sesuai selera)
8 siung bawang merah
5 butir kemiri
2sdm ketumbar halus
3cm lengkuas
2 batang sereh (bagian putih saja)
2 sdm minyak
½ sdt kunyit halus
1 sdt terasi (bakar)
2 siung bawang putih

Bahan 2:

2 potong dada ayam (slice thinly

4bh crabsticks (potong potong)
10 buah bakso ikan

1 sdm minyak
½ cup bumbu laksa (seperti diatas)
2 x 280ml kaleng santan
3 cups kaldu ayam
400 gram udang raja (kuliti)
5btr telor rebus
Garam
500 grams mie hokkien (atau mie yg lain sesuai selera)
100 grams tauge


Garnish:
Potongan tahu goreng, Daun mint/kemangi & bawang goreng untuk taburan jeruk nipis.

Caranya:

• Pan fry potongan ayam dengan sedikit minyak, lakukan sedikit demi sedikit sampai semua potongan ayam habis. Sisihkan
• Tumis bumbu laksa dengan minyak sampai harum.
• Lalu tuang santan dan kaldu ayam, masak hingga mendidih. Kecilkan api
• Masukkan udang & ayam. Masak kembali hingga udang matang/berubah warna.
• Sementara itu, seduh mie dengan air mendidih. Tiriskan.
• Sajikan dengan cara, atur mie dibagian bawah mangkok, siram dengan kuah laksa (ayam & udang), garnish dengan tauge, daun mint (jika suka) dan bawang goreng.
• Tambahkan ulekan sambal jika kurang pedas

Chicken Korma

Chicken Korma

Ingredients
1.4kg Daging ayam di potong dadu
2 large onions, di iris tipis
1 tsp chilli powder
4 tsp onion powder
1 tsp coriander seeds
2 tbsp cinnamon powder
½ tsp dried ground ginger
10 black peppercorns
5 cloves
6 cardamom pods, ground
2 garlic cloves, peeled and crushed
1 tsp salt

300ml natural yoghurt
3 bay leaves
300ml chicken stock or water
1 lemon, juice only

Cara Membuat
1. Melt the ghee or clarified butter in a large pan and fry the onions until golden brown.
2. Remove from the pan with a slotted spoon and put to one side.
3. Add all the spices and the garlic to the pan and fry until brown, then throw in the chicken and salt and cook until browned.
4. Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan.
5. Bring to the boil, reduce the heat, cover with a tight-fitting lid and simmer for one and a half to two hours, until the chicken is tender.
6. Remove the pan from the heat, pour in the lemon juice and mix well.