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

Pelengkap:
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.

Mie ayam jamur

Source: Chef Bubba

Ingredients:
* 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

Direction:
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

Ingredients
500 gr spinach
120ml sour cream
1 tsp maizena
salt
nutmeg
butter

Direction
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.

Meat-Stuffed Potato Croquettes

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



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

Coating:

• 1 white egg
• bread crumb

Direction:

• 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

Lemon cake with coconut

Source : Cake au citron vert et à la noix de coco (Recette express edition Marabout)


For 8 persons
Ingredients
150g soft butter
150g sugar
2 tsp green lemon zest
2 eggs
55g crystallized ginger chopped
215g self raising flour
45g coconut flakes
185 ml milk
Lemon slices for decoration

Instructions:

1. Preheat the oven at 180°C. Greased the loaf pan. Mix the butter, sugar and lemon zest with an electric mixer until creamy.
2. Add the eggs one by one, then add the ginger. Keep mixing in low speed and fold in the flour, coconut flakes. Add the milk little by little. Pour the mixture in a loaf pan and cook for 50 minutes.
3. Let it cool 5 minutes. Serve with lemon slices.

Oxtail (fried) Soup

Source: Sop Buntut (modified) - Masakan Indonesia, Yasa Boga

Ingredients
1 kg oxtail
1/2 tbs ginger chopped
1/2 pc nutmeg, crushed
2 pc cloves
1 spring onion
Cooking oil
200g carrot, sliced
250g potatoes, sliced
salt to taste
2 cloves of garlic, crushed for oxtail marinate.

garnish
fried shallot, spring onion, celery, tomato chopped all

Spice (ground together)
6 shallots
3 cloves of garlic
1 tsp ground pepper

Direction:
Put the oxtail, ginger, nutmeg, cloves, spring onion in a pressure cooker, cover with water and cook for about 35 minutes.
Drain the oxtail and keep only 1 1/2 liter of the broth.
Marinate oxtail with salt and garlic for about 1/2 hour then fry it.
In a pan, saute the spices then add to the broth, add potatoes and carrot and let it simmer until the vegetables are tender.
Serve the fried oxtail with a bowl of broth garnished with fried shallot, spring onion, tomato and celery.

Green bean curry

Source: Gulai Buncis - Masakan Indonesia, Yasa Boga

Ingredients
350g green bean
350cc coconut milk
1 salam leave
1 lemon grass
1 cm galanga
cooking oil

Spice (ground together)
3 pc candlenuts
1/2 tsp tumeric
1 tsp ginger
1/4 tsp klabet
5 shallots
2 cloves garlic
1 tsp ground pepper
salt to taste

Directions:
Saute the green bean then set aside
Saute in medium heat, the spices, salam leave, lemon grass and galanga, add the coconut milk until it comes to simmer
Add the green bean and let simmer until the vegetable is tender.

Javanese Style Fried Noodle

Source: Mi Goreng Jawa - Masakan Indonesia, Yasa Boga

Ingredients
250g egg noodle, let in hot water until soften then drain.
100g bean sprouts
chopped cabbage
2 spring onion, chopped
1 celery, chopped

2 tbs fried shallot
100g shrimp
150g chicken or meat, chopped
3 tbs sweet soy sauce
150 cc broth
cooking oil

Spice (ground together)
3 pc candlenuts
3 cloves garlic
1 tsp ground pepper
1/2 tsp salt

Directions:

• Heat oil, saute the groun spices, add the meat/chicken and the shrimp until brown, add the broth, add soy sauce, cabbage, noodle and the spring onion.
• Add the bean sprouts, stir well until the broth reduced.
• Serve with fried shallot and chips

One-Bowl Chocolate Cupcakes

Source: Martha Stewart

Ingredients
Makes 2 dozen
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Directions

• Preheat oven to 180°C. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
• Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Martabak Telur

makes 40 small squares martabak

Ingredients:

-10 Feuille de brick (a thin crêpe-like dough)
-10 eggs
-400g ground beef
-5 green onion roughly chopped
-2 onion finely chopped
-2 shallots finely chopped
-2 cloves of garlic crushed
-salt
-pepper to taste
-a pince of sugar
-1 tbs of soy sauce
-2 tbs of curry or garam masala
-Oil for sauté and fry the martabak

Direction:

• Sauté the onion, shallots and garlic then add the beef
• Add salt, pepper, soy sauce and curry or garam masala then add the sugar
• Stir well and put the chopped green onion. Let it for 2 minutes and the put aside
• Put 2 tbs of the mixture of beef and green onion in a bowl and add 1 egg. Mix well and put in the middle of a feuille de brick. Wrap in like envelop and fry in medium heat oil for about 2 minute each side (until brown)
• Repeat the operation to have 10 big squares of martabak. Cut into 4 small squares

Bubur Kacang Hijau dan Ketan Hitam

Sweet mung bean and black sticky rice

Ingredients:

• Kacang hijau, rendam semalaman
• air
• 1/2 st garam
• 1 cm jahe, digeprak
• daun pandan (ato essence pandan)
• santan
• gula merah
• gula putih

• ketan hitam, rendam semalaman
• air
• gula putih sedikit

• santan
• 1/2 st garam
• daun pandan
• 1 sdm maizena

Directions:

Rebus kacang hijau, air, garam, pandan dan jahe hingga lunak. Masukan santan, gula merah dan gula putih. Masak hingga mengental.
Rebus ketan hitam, air dan garam sampai lunak.
Rebus santan dg sedikit garam dan daun pandan sampai mendidih, kemudian tambahkan maizena yg telah dicampur air. Aduk lagi hingga mengental.

Chocolate chip muffins 2

Source: Moist and delicious muffins by Eliza (taken from Fine Cooking magazine, February/March 2006) with slight modification

Makes 1 dozen muffins

Step 1: Start the batter
Position a rack in the center of the oven and heat the oven to 180°C. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tins (cup should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups

1 pound (3 1/2 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.

2. Add chocolate 50g of chopped dark chocolate. Pour 100g of chocolate chips on top of the muffin before you put into the oven.

3. Put into the oven for about 30 minutes

Bloomin' brilliant brownies

Source: Jamie Oliver (From Anne's kitchen)


Ingredients:
• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 320g caster sugar (I reduce the quantity of the sugar)
• 4 large free-range or organic eggs

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

Sambal Goreng Kreni/Printil

Source: Masakan Indonesia by Yasaboga

Ingredients:
-500gr minced meat
-1 egg, beaten
-2 salam leaves
-1cm galanga, crushed
-3 tbs oil for sautee
-3 red chili, sliced
-7 shallots, minced
-1 tomate, minced
-500cc coconut milk
-salt to taste
Grind:
-3 red chili
-3 cloves garlic

Direction:
In a large bowl, mix minced meat, egg and salt. Make meat balls and put them in a boiling water for about 10 minutes
Sautee shallots, add the grind seasoning, salam leaves, galanga, red chili and tomato. Then pour the coconut milk. Mix slowly until it boils.
Put the meat balls and let simmer until the sauce reduces.
Serve with Nasi kuning.

Roast Turkey

Ingredients:

• 1 Turkey
• 1 carrots chopped
• 1 onion chopped
• 2 thyme
• 2 tbs olive oil
• butter
• 1 glass of water
• 2 tbs veal stock
• salt and pepper to taste

Directions:

• Heat the olive oil with the butter in a large pan and put the turkey until it becomes brown on the surface.
• Put the carrots and the onion until it becomes translucent then add the salt and the pepper.
• Add the thyme, pour in the water and add the stock. Stir and cover the pan and let simmer for about 30 minutes

Oven-Baked Salmon with vegetable

Source: personal

Ingredients
2 salmon fillets
100 g of mixed carrots and zuccinis cut in julienne
2tbs fish sauce
Salt, pepper to taste
Lime juice
Olive oil parsley

Directions:

• Preheat oven to 200°C degrees.
• Spread the vegetables in a baking dish.
• Arrange salmon fillets on the vegetables, add salt and pepper.
• Pour the lime juice and a fillet of olive oil and parsley before you put into the oven for about 15 minutes (do not overcooked)

Bakwan Sayur

Source: personal

Ingredients:

- 50g minced meat (or prawn)

- 100g any combinations of vegetables: carrots, zuccinis, cucumber cut lengthwise into very thin strips (julienne), soy bean

- 2 tbs flour

- 1 egg

- 1 chicken broth block- salt, pepper, coriander powder to taste

- cooking oil

Direction:

• Mix all the ingredients except the cooking oil, in a bowl
• Take a big spoon of the mixture and fry in a medium heat oil until golden brown
• Serve with chili sauce

Fish with tomato sauce

Inspired by: Ayam saus tomat by Sexy Chef (in indonesian).

Ingredients:
Fish fillet (cod would be excellent)
1 red pepper chopped
1 onion chopped
1 chive chopped
2 cloves garlic crushed
1 can tomato puree
1 tbs soy sauce
1 tbs oyster sauce
1 tbs maizena
Olive oil
Flour to fry the fillet
Marinade seasoning : Salt, pepper, garlic and ginger

Directions:

• Cut the fish fillet into small pieces, place the fish in a glass dish, add the marinade seasoning and marinate for about 2 hours
• Enrobe the fish with the flour before deep frying. Reserve.
• Add the olive oil to the frying pan. Add the chopped onion, red pepper and garlic and sauté until the onion is translucent. Add the tomato puree and simmer for about 10 minutes, stirring often.
• Add the soy sauce and the oyser sauce, then the maizena to thicken the sauce
• Pour the sauce into the fish fillet, gently mix and add the chive on the top. Serve.

Mango mousse

Source: Magimix Le Mini Plus "Mousse de mangues"

Preparation : 30 min, Cooking : 2 min
Ingredients: (for 4 serves)

2 very ripe medium mangoes
50 g (2 oz) icing sugar
3 sheets gelatine
2 tbs lime juice
12 cl crème fouettée (4 fl oz) whipping cream
4 kiwi fruit (optional)

Directions:

• Whip the cream in the bowl, using the egg whisk. Set aside in a large bowl.
  
• Peel and chop the mangoes and place in the bowl, fitted with the metal blade. Blend for one minute, then add the icing sugar and blend for a further minute. Set aside.
• Soak the gelatine sheets in cold water for at least 10 minutes. Drain thoroughly. Heat the lime juice and add the gelatine. As soon as it has melted, pour into the bowl with the mango. Pulse 3 times.
• Transfer to a dish and place in the freezer compartment until it starts to take on a firmer consistency.
• Gently fold this mixture into the whipped cream using a spatula.
• Chill in the refrigerator for 2 hours before serving.
• Serve with slices of kiwi fruit.

Chocolate chip muffins

For 6 muffins
Ingredients:

• 100 ml milk
• 1 egg
• 1 white egg
• 120g flour
• 6 gr or 2 teaspoons yeast
• 60g sugar
• 70g salt butter, softened
• 70 gr chocolate chips

Directions:

• Preheat oven to 180°C
• In a large bowl, cream together butter and sugar.
• Add the egg, white egg and milk and stir well.
• Blend in the flour and yeast.
• Add the chocolate chips and mix briefly.
• Pour the batter into the muffin cups then bake in the oven for 30 minutes.
• You can substitute the chocolate chips with blueberries or raspberrie.