Sop buntut goreng à la The Peak Resort Dining

Pertama lihat resep di blognya Anne, yg sumber aselinya dari Tabloid Info Kuliner. Sudah lama lihat tapi baru sekarang aja di coba.

Bahan :
6 potong buntut sapi
5 cc minyak goreng
2 liter air

Bahan Isi Kuah :
30 gr wortel, potong dadu
30 gr kentang, potong dadu
30 gr tomat, potong dadu

Bumbu Kuah:
¼ sdt garam
1 sdt penyedap rasa
½ sdt merica bubuk
1 siung bawang putih, memarkan
30 gr bawang bombay, potong dadu
3 buah cengkeh
2 cm jahe, memarkan

Bumbu Goreng :
1 siung bawang putih, cincang halus
3 sdm kecap manis
2 sendok makan oyster sauce
1 sendok makan kecap inggris
50 cc air kaldu sapi

10 lembar emping goreng
1 porsi sambal rawit hijau
3 sdm bawang goreng untuk taburan
1 sdm irisan daun bawang
1 sdm irisan daun seledri

Cara membuat :
1. Rebus buntut selama kurang lebih 1 1/2 dg panci presto. Angkat.
2. Di panci yg lain, rebus 1 ltr air, bumbu kuah dan sayuran. Rebus hingga sayuran empuk.
3. Siapkan wajan. Panaskan minyak. Tumis bawang putih hingga harum. Masukkan sisa bumbu goreng dan buntut. Aduk rata. Masak hingga kuah mengental dan bumbu meresap. Angkat.

Steam golden bream

Source: Bubba Coockle

steam fish


* 1 golden bream
* 2-4 tablespoons soy sauce
* 1 bunch chives
* 2 cloves of garlic
* 2 cm of ginger
* 1-2 chilies
* 1/4 lime
*  mint (I use coriander leaves)

- Clean the fish thoroughly and make few horizontal cuts at each side
- Put in a plate and marinate it with soy sauce
- Heat a wok filled with water and put a bown in the middle of it
- When the water is boiling, put the plate with the fish on top of the bowl. Let it cook for 15 minutes
- In another plate, put the chopped chives, garlic, ginger, chilies and mint/coriander leaves
- After 15 minutes, pour the hot soya sauce to the plate first and let it cook the leaves
- Then put the fish on top of it and pour some lime juice
- Serve it right away

Mie ayam jamur

Source: Chef Bubba

mie ayam jamur

* 6 tablespoons oil
* 4-5 cloves of garlic
* 2 tablespoons soy sauce
* 3 tablespoons water
* 1/2-1 chicken breast
* 4-6 white mushrooms
* 2 litre chicken broth
* 2 tablespoons sweet soy sauce
* egg noodles
* 1 spring onion
* 2 pak choy
* salt
* pepper

Heat the chicken broth
At the same time heat some oil, saute garlic, add soy sauce, water, stir briefly and set aside
Cut chicken breast in dice
Chop mushroom
Heat another pan with some oil, put chicken diced when it's half done, put mushroom chopped and add 2 ladles of broth to the mixture, salt and pepper to taste, add some sweet soy sauce and 1 tbs of oyster sauce (my addition to the recipe), set aside
Chopped green onion
Put the noodle into the broth and let simmer in low heat. When it's half done, put pak choy and let them inside for 1 minute. 
Take out the noodle and the pak choy.
In a bowl, put them togheter, add the chicken mix, its sauce, garlic sauce and sprig some green onion

Creamed spinach

creamed spinach

500 gr spinach
120ml sour cream
1 tsp maizena

Steam the spinach.
In a pan, put some butter and heat in medium heat.
Add the steamed spinach and add the sour cream.
Salt and pepper to taste
When it is boiled, pour the maizena and mix until the sauce thicken.

Butterfly pasta with carrot flower

Featured in Urban Mama on 26/02/2010

pasta with carrot and green beans 
Pasta is a quick, easy, delicious and healthy recipe the kids will love. It is available with many different sizes and funny shapes and you can mix almost any vegetables and meats you have in your fridge. To make it more attractive, I like to cut the vegetables into various shapes using cookie cutters.

Butterfly pasta with carrot flower (a sophisticated name for shrimp pasta).
serves 4 persons

* 3 tbsp. olive oil
* 2 cloves garlic, squash the garlic with the blade of a knife and chopped
* 2 carrots cut with flower shape cutter
* 200 g peas
* 20 large Shrimp, peeled and chopped
* Salt and pepper to taste
* 100 ml of cream
* Pinch of oregano
* 200g Bow tie or farfalle pasta
* Grated cheese

1. Cook pasta according to package instruction, then drain.
2. In another sauce pan, boil carrots and peas until tender, then drain
3. Heat oil over medium heat in a large pan. Add shrimp and garlic and saute, stirring often, until shrimp turns pink. Add cream and oregano and leave for few minutes. Remove from heat and add salt and pepper to taste.
4. Toss mixture with pasta and vegetables, top with grated cheese and serve.

Meat-Stuffed Potato Croquettes

Source: Kroket Kentang by AG's Food with slight modification

kroket kentang

Ingredients for the mashed potato:

  • 500 grm mashed potatoes
  • 1 egg yoks
  • Salt and pepper to taste
  • Vegetable oil for cooking

Ingredients for the filling:

  • 1 small onion chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 carrot, diced
  • 200g minced meat or chicken
  • 1 green onion chopped
  • oil for saute
  • 1 tbs of flour mixed with 2 tbs of water


  • 1 white egg
  • bread crumb


  • In a bowl, mix the ingredients with mashed potatoes
  • Saute the onion and the garlic for 1 minute
  • Add the carrot
  • Add the green onion and the mixture of flour and water
  • Mix well and set aside
  • Take 1 tbs of mashed potatoes, add the filling, cover it and form an oval
  • Put each croquette in white egg then breadcrumbs
  • Rest in the refrigerator for 20 minutes (optional)
  • Deep fry until golden brown
  • Serve with chili sauce

Cheese Fondue

cheese fondue

This is the recipe of cheese fondue from Savoy, my hubby's hometown. It's a variation of Swiss cheese fondue.

Ingredients (for 6 personnes) :

- 400 g Comté cheese grated
- 400 g Beaufort cheese grated
- 400 g Emmenthal cheese grated
(estimate 200g of cheese per person)
- 2 baguettes cut into cubes for dipping
- 30 cl dry white wine
- 1 tsp nutmeg grated
- 1 tsp cornflour
- 1 tbs kirsch
- 1 clove garlic
- pepper to taste
- 1 egg


1. Rub the inside of the fondue pot with the halves of garlic
2. Add the wine to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time
3. Blend kirsch with the cornflour. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn
4. Season well with freshly ground black pepper and grated nutmeg to taste, then carry over to the table and place immediately over the fondue burner. Eat immediately by dipping with bread cubes.