Ingredients:
1 whole chicken , crosscut 12 shares
500 ml water
4 tbsp barbeqeu sauce, feel the original
3 tbsp sweet ketchup
1 tbsp oyster sauce
1 leek fruit, chop up the refinement
1 orange, use the liquid
3 tbsp oil for sautee
Smooth flavour:
5 garlic fang
1 tsp peper powder
½ tsp smooth nutmeg
Salt sufficiently
Way of making
1. Smear the chicken with the orangeade nipis, hushed [by] 30 minute
2. Mix [of] chicken by sauce [is] barbekyu, sweet ketchup, oyster sauce, stir flatten. Hush during 1 clock in refrigerator
3. Heating oil, sautee leek make fragrance, enhancing smooth flavour, tumis till turn colour [is] at the same time swirled to [by] flatten. Add chicken, swirl turn colour, pouring water
4. Ripe until flavour diffuse and matured till water dry
5. Present
===============================================
AYAM SAUS BARBEKYU
Bahan-bahan:
1 ekor ayam, potong 12 bagian
500 ml air
4 sdm saus barbekyu rasa original
3 sdm kecap manis
1 sdm saus tiram
1 buah bawang bombay, cincang halus
1 buah jeruk nipis, ambila ainya
3 sdm minyak untuk menumis
Bumbu halus:
5 siung bawang putih
1 sdt merica halus
½ sdt pala halus
Garam secukupnya
Cara membuat:
1. Lumuri ayam dengan air jeruk nipis, diamkan 30 menit.
2. Campur ayam dengan saus barbekyu, kecap manis, saus tiram, aduk rata. Diamkan selama 1 jam dalam lemari es.
3. Panaskan minyak, tumis bawang bombay sampai harum, tambahkan bumbu halus, tumis hingga berubah warna sambil diaduk rata. Masukkan ayam, aduk sampai berubah warna, tuangkan air.
4. Masak sampai bumbu meresap dan matang hingga air mengering.
5. Sajikan.
Wednesday, May 13, 2009
Fettucini Seafood
Ingredients:
250 gr of pasta fettucini, braise till ripeness, leak.
Peterseli chop up sufficiently.
For Sauce:
2 tbsp butter
2 tbsp olive
2 leek fruit, chopped harshly
5 garlic fang, chop up the refinement
250 gr prawn [is], throw away its husk
200 gr squid, slice the medium
150 gr green cockle
7 tbsp of tomato pasta
7 tbsp tomato sauce
100 ml water
7 fresh tomato, throw away the its contents, chopped harshly
1 tsp salt ½ sdt peper powder
1 tbsp of sand sugar
1 tsp oregano powder
1 tsp of leaf of powder bacillus
Way of making
1. SAUCE : Heating butter, sautee of leek and garlic till make fragrance and wilt. Add prawn, squid and cockle, swirl to flatten. Cook just, enhancing pasta of tomato and saus tomato, swirl to flatten
2. Decant the water, enhancing tomato chop up the, salt, peper, sugar, oregano and bacillus. Swirl to flatten, cook till seafood cook and gravy decrease
3. Add fettucini braise, swirl to flatten. Lift
4. Arrange the pasta fettucini in saucer plate, sowings by peterseli chop up
5. Present heat.
============================================
Fettucini Seafood
Bahan-bahan:
250 gr pasta fettucini, rebus hingga matang, tiriskan.
Peterseli cincang secukupnya, untuk taburan
Bahan saus:
2 sdm mentega
2 sdm minyak zaitun
2 buah bawang bombay, iris kasar
5 siung bawang putih, cincang halus
250 gr udang sedang, buang kulitnya
200 gr cumi-cumi, iris sedang
150 gr kerang hijau
7 sdm pasta tomat
7 sdm saus tomat
100 ml air
7 buah tomat segar, buang isinya, iris kasar
1 sdt garam
½ sdt merica bubuk
1 sdm gula pasir
1 sdt oregano bubuk
1 sdt daun basil bubuk
Cara membuat:
1. SAUS : Panaskan mentega, tumis bawang bombay dan bawang putih hingga harum dan layu. Masukkan udang, cumi dan kerang, aduk rata. Masak sebentar, tambahkan pasta tomat dan saus tomat, aduk rata.
2. Tuang air, tambahkan tomat cincang, garam, merica, gula, oregano dan basil. Aduk rata, masak hingga seafoodmatang dan kuah menyusut.
3. Masukkan fettucini rebus, aduk rata. Angkat.
4. Atur pasta fettucini dalam piring saji, taburi atasnya dengan peterseli cincang.
5. Sajikan panas.
250 gr of pasta fettucini, braise till ripeness, leak.
Peterseli chop up sufficiently.
For Sauce:
2 tbsp butter
2 tbsp olive
2 leek fruit, chopped harshly
5 garlic fang, chop up the refinement
250 gr prawn [is], throw away its husk
200 gr squid, slice the medium
150 gr green cockle
7 tbsp of tomato pasta
7 tbsp tomato sauce
100 ml water
7 fresh tomato, throw away the its contents, chopped harshly
1 tsp salt ½ sdt peper powder
1 tbsp of sand sugar
1 tsp oregano powder
1 tsp of leaf of powder bacillus
Way of making
1. SAUCE : Heating butter, sautee of leek and garlic till make fragrance and wilt. Add prawn, squid and cockle, swirl to flatten. Cook just, enhancing pasta of tomato and saus tomato, swirl to flatten
2. Decant the water, enhancing tomato chop up the, salt, peper, sugar, oregano and bacillus. Swirl to flatten, cook till seafood cook and gravy decrease
3. Add fettucini braise, swirl to flatten. Lift
4. Arrange the pasta fettucini in saucer plate, sowings by peterseli chop up
5. Present heat.
============================================
Fettucini Seafood
Bahan-bahan:
250 gr pasta fettucini, rebus hingga matang, tiriskan.
Peterseli cincang secukupnya, untuk taburan
Bahan saus:
2 sdm mentega
2 sdm minyak zaitun
2 buah bawang bombay, iris kasar
5 siung bawang putih, cincang halus
250 gr udang sedang, buang kulitnya
200 gr cumi-cumi, iris sedang
150 gr kerang hijau
7 sdm pasta tomat
7 sdm saus tomat
100 ml air
7 buah tomat segar, buang isinya, iris kasar
1 sdt garam
½ sdt merica bubuk
1 sdm gula pasir
1 sdt oregano bubuk
1 sdt daun basil bubuk
Cara membuat:
1. SAUS : Panaskan mentega, tumis bawang bombay dan bawang putih hingga harum dan layu. Masukkan udang, cumi dan kerang, aduk rata. Masak sebentar, tambahkan pasta tomat dan saus tomat, aduk rata.
2. Tuang air, tambahkan tomat cincang, garam, merica, gula, oregano dan basil. Aduk rata, masak hingga seafoodmatang dan kuah menyusut.
3. Masukkan fettucini rebus, aduk rata. Angkat.
4. Atur pasta fettucini dalam piring saji, taburi atasnya dengan peterseli cincang.
5. Sajikan panas.
Opera Cake
Cake ingredients :
250 gr white [of] egg
1 / 4 tsp salt
1 / 2 tsp emulsifer ( TBM / sp)
150 gr of sand sugar
50 gr peanut pare, sautee, blend till smooth
100 gr of whole-wheat [is]
50 gr margarine, melting
Fill ingredients I:
75 gr white butter
20 gr margarine
50 gr sweet heavy cream turn white
100 gr dark cooking milk chocolate, melting
1 / 2 tsp mocca pasta
Fill ingredients II :
75 gr white butter
20 gr margarine
50 gr sweet heavy cream turn white
100 gr dark cooking chocolte, melting
1 tbsp chocolate powder dissolve by 1 tbsp hot water
Condensation Substance copy the ( adk flatten :
1 tbsp instan coffee
1 1 / 2 tbsp of sand sugar
150 ml boil water
Layer ingredients :
50 ml fresh milk
150 gr dark cooking chocolate condensed, melting
1 tbsp margarine
Way of Making
1. Cake : shake to turn white the egg, salt, and emulsifer until semi flower. Add sand sugar a few/little at the same time [in] shaking until flower
2. Enhancing whole-wheat and peanut [is] at the same time swirled to [by] flatten. Add margarine melt a few/little [is] at the same time swirled slow
3. Decant in brass 22x22x4 cm which nub with cream the margarine and pallet of bread paper
4. Oven 30 minute until cook and the colour change brown, with the temperature 180 degree celcius .
5. Cleaving cake become 4 shares
6. Substance fill the I
shake the white butter and bland margarine until light and. Add milk. Shake to flatten. Enhancing ripe chocolate [of] milk and mocca pasta. Shake to flatten the
7. Substance fill the II
Make in the same way with the ingredients I
8. Take the sheet cake, nub with cream with the condensation coffee. Nub with cream with the substance fill the I
9. Cover with the sheet cake. Nub with cream with the condensation coffe. Nub with cream with the content II. Repeat until used up. Cover with the cake, made cool.
10.For layer : Heating resh milk. Add condensed ripe chocolate melt. Swirl to flatten. Enhancing margarine, swirl to flatten dissolve until and jell.
Nub with cream above cake, last keep in refrigerator a few moments.
==========================
Cake Opera
Bahan Cake :
250 gr putih telor
1/4 sdt garam
1/2 sdt emulsifer (TBM/SP)
150 gr gula pasir
50 gr kacang tanah kupas, sangrai, diblender halus
100 gr tepung terigu protein sedang
50 gr margarin, lelehkan
Bahan isi :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak susu, lelehkan
1/2 sdt moka pasta
Bahan isi II :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak pekat, lelehkan
1 sdm coklat bubuk larutkan dengan 1 sdm air panas
Bahan Larutan kopi (aduk rata) :
1 sdm kopi instan
1 1/2 sdm gula pasir
150 ml air mendidih
Bahan Olesan :
50 ml susu cair
150 gr coklat masak pekat, lelehkan
1 sdm margarin
Cara Membuat :
1. Cake : kocok putih telor, garam, dan emulsifer sampai setengah mengembang. Masukkan gula pasir sedikit-sedikit sambil di kocok sampai mengembang.
2. Tambahkan tepung terigu dan kacang tanah sambil diaduk rata. Masukkan margarin leleh sedikit-sedikit sambil diaduk perlahan.
3. Tuang dalam loyang 22x22x4 cm yang dioles margarin dan dialas kertas roti.
4. Oven 30 menit sampai matang, dengan suhu 180 derajat celsius.
5. Belah cake jadi 4 bagian.
6. Bahan isi I:
kocok mentega putih dan margarin sampai lembut dan ringan. Masukkan susu kental manis. Kocok rata. Tambahkan coklat masak susu dan mocca pasta. Kocok rata.
7. Bahan isi II :
Buat dengan cara yang sama dengan bahan I.
8. Ambil selembar cake, oles dengan larutan kopi. Oles dengan bahan isi I.
9. Tutup dengan selembar cake. Oles dengan larutan kopi. Oles dengan isi II. Ulangi sampai habis. Tutup dengan cake, dinginkan.
10. Olesan : Panaskan susu cair. Masukkan coklat masak pekat leleh. Aduk rata. Tambahkan margarin, aduk rata sampai larut dan kental. Oles di atas cake, lalu simpan dalam lemari es beberapa saat.
250 gr white [of] egg
1 / 4 tsp salt
1 / 2 tsp emulsifer ( TBM / sp)
150 gr of sand sugar
50 gr peanut pare, sautee, blend till smooth
100 gr of whole-wheat [is]
50 gr margarine, melting
Fill ingredients I:
75 gr white butter
20 gr margarine
50 gr sweet heavy cream turn white
100 gr dark cooking milk chocolate, melting
1 / 2 tsp mocca pasta
Fill ingredients II :
75 gr white butter
20 gr margarine
50 gr sweet heavy cream turn white
100 gr dark cooking chocolte, melting
1 tbsp chocolate powder dissolve by 1 tbsp hot water
Condensation Substance copy the ( adk flatten :
1 tbsp instan coffee
1 1 / 2 tbsp of sand sugar
150 ml boil water
Layer ingredients :
50 ml fresh milk
150 gr dark cooking chocolate condensed, melting
1 tbsp margarine
Way of Making
1. Cake : shake to turn white the egg, salt, and emulsifer until semi flower. Add sand sugar a few/little at the same time [in] shaking until flower
2. Enhancing whole-wheat and peanut [is] at the same time swirled to [by] flatten. Add margarine melt a few/little [is] at the same time swirled slow
3. Decant in brass 22x22x4 cm which nub with cream the margarine and pallet of bread paper
4. Oven 30 minute until cook and the colour change brown, with the temperature 180 degree celcius .
5. Cleaving cake become 4 shares
6. Substance fill the I
shake the white butter and bland margarine until light and. Add milk. Shake to flatten. Enhancing ripe chocolate [of] milk and mocca pasta. Shake to flatten the
7. Substance fill the II
Make in the same way with the ingredients I
8. Take the sheet cake, nub with cream with the condensation coffee. Nub with cream with the substance fill the I
9. Cover with the sheet cake. Nub with cream with the condensation coffe. Nub with cream with the content II. Repeat until used up. Cover with the cake, made cool.
10.For layer : Heating resh milk. Add condensed ripe chocolate melt. Swirl to flatten. Enhancing margarine, swirl to flatten dissolve until and jell.
Nub with cream above cake, last keep in refrigerator a few moments.
==========================
Cake Opera
Bahan Cake :
250 gr putih telor
1/4 sdt garam
1/2 sdt emulsifer (TBM/SP)
150 gr gula pasir
50 gr kacang tanah kupas, sangrai, diblender halus
100 gr tepung terigu protein sedang
50 gr margarin, lelehkan
Bahan isi :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak susu, lelehkan
1/2 sdt moka pasta
Bahan isi II :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak pekat, lelehkan
1 sdm coklat bubuk larutkan dengan 1 sdm air panas
Bahan Larutan kopi (aduk rata) :
1 sdm kopi instan
1 1/2 sdm gula pasir
150 ml air mendidih
Bahan Olesan :
50 ml susu cair
150 gr coklat masak pekat, lelehkan
1 sdm margarin
Cara Membuat :
1. Cake : kocok putih telor, garam, dan emulsifer sampai setengah mengembang. Masukkan gula pasir sedikit-sedikit sambil di kocok sampai mengembang.
2. Tambahkan tepung terigu dan kacang tanah sambil diaduk rata. Masukkan margarin leleh sedikit-sedikit sambil diaduk perlahan.
3. Tuang dalam loyang 22x22x4 cm yang dioles margarin dan dialas kertas roti.
4. Oven 30 menit sampai matang, dengan suhu 180 derajat celsius.
5. Belah cake jadi 4 bagian.
6. Bahan isi I:
kocok mentega putih dan margarin sampai lembut dan ringan. Masukkan susu kental manis. Kocok rata. Tambahkan coklat masak susu dan mocca pasta. Kocok rata.
7. Bahan isi II :
Buat dengan cara yang sama dengan bahan I.
8. Ambil selembar cake, oles dengan larutan kopi. Oles dengan bahan isi I.
9. Tutup dengan selembar cake. Oles dengan larutan kopi. Oles dengan isi II. Ulangi sampai habis. Tutup dengan cake, dinginkan.
10. Olesan : Panaskan susu cair. Masukkan coklat masak pekat leleh. Aduk rata. Tambahkan margarin, aduk rata sampai larut dan kental. Oles di atas cake, lalu simpan dalam lemari es beberapa saat.
TROPICAL FRUIT CAKE
Ingredients:
100 gr dry pineapple candy
100 gr dry mango candy
140 gr grape candy ( throw away its seed )
145 gr of mango candy
30 gr tangkue
150 gr of cermai candy
100 gr of nutmeg candy
150 ml rum
125 gr whole-wheat ½ sdt baking powder
100 gr canary, chop up
100 gr of bean mede, chop up
4 turning yellow egg
1 turning white egg
200 gr of sugar kastor
1 tsp esens almond
125 gr butter / margarine, melting
WAY OF MAKING
1. Cut all candy of the size ± 1cm. soaking in rum [of] during ± 15 minute, leak. Sieve the flour and baking powder, casting aside
2. Mix the candy slice with canary and bean mede. After flattening to [enter/include] the flour mixture, swirl to flatten
3. Shake the egg and sugar just till dissolve sugar, enhancing esens almonds and 1 tbsp liquid butter, add flour dough, swirl flatten
4. Packing into brass loaf ( size measure : 26x10x7 ) what have nub with cream with the butter, by decanting ½ part of dough into brass, smooth down the dough,
later; then sprinkle by 1 tbsp liquid butter [is] its surface flatten. Afterwards [enter/include] the rest of last dough sprinkle by the rest of liquid butter, smooth down
5. Grill in oven with the temperature 180ºC during ± 60 minute or until matured cake
6. Let rather cool, after [released] from printing;mould, brush [of] all surface cake with the rum. ( if/when you like).
==============================================
TROPICAL FRUIT CAKE
BAHAN-BAHAN:
100 gr manisan nanas kering
100 gr manisan mangga kering
140 gr manisan anggur ( buang bijinya )
145 gr manisan simanalagi
30 gr tangkue
150 gr manisan cermai
100 gr manisan pala
150 ml rum
125 gr tepung terigu
½ sdt baking powder
100 gr kenari, cincang
100 gr kacang mede, cincang
4 kuning telor
1 putih telor
200 gr gula kastor
1 sdt esens almond
125 gr butter/margarine, lelehkan
CARA MEMBUAT:
1. Potong semua manisan dengan ukuran ±1cm. rendam dalam rum selama ±15 menit, tiriskan. Ayak tepung dan baking powder, sisihkan.
2. Campur irisan manisan bersama kenari dan kacang mede. Setelah rata masukkan campuran tepung, aduk rata.
3. Kocok telur dan gula sebentar hingga gula larut, tambahkan esens almonds dan 1 sdm mentega cair, masukkan adonan tepung, aduk sampai rata.
4. Masukkan dalam loyang loaf ( ukuran : 26x10x7 ) yang telah dioles dengan mentega, dengan cara menuang ½ bagian adonan kedalam loyang, ratakan adonan, kemudian siram dengan 1 sdm mentega cair kepermukaannya sampai rata. Setelah itu masukkan sisa adonan lalu siram dengan sisa mentega cair, ratakan.
5. Panggang dalam oven dengan suhu 180ºC selama ±60 menit atau sampai cake matang.
6. Biarkan agak dingin, setelah dikeluarkan dari cetakan, olesi semua permukaan cake dengan rum. (bila anda suka).
100 gr dry pineapple candy
100 gr dry mango candy
140 gr grape candy ( throw away its seed )
145 gr of mango candy
30 gr tangkue
150 gr of cermai candy
100 gr of nutmeg candy
150 ml rum
125 gr whole-wheat ½ sdt baking powder
100 gr canary, chop up
100 gr of bean mede, chop up
4 turning yellow egg
1 turning white egg
200 gr of sugar kastor
1 tsp esens almond
125 gr butter / margarine, melting
WAY OF MAKING
1. Cut all candy of the size ± 1cm. soaking in rum [of] during ± 15 minute, leak. Sieve the flour and baking powder, casting aside
2. Mix the candy slice with canary and bean mede. After flattening to [enter/include] the flour mixture, swirl to flatten
3. Shake the egg and sugar just till dissolve sugar, enhancing esens almonds and 1 tbsp liquid butter, add flour dough, swirl flatten
4. Packing into brass loaf ( size measure : 26x10x7 ) what have nub with cream with the butter, by decanting ½ part of dough into brass, smooth down the dough,
later; then sprinkle by 1 tbsp liquid butter [is] its surface flatten. Afterwards [enter/include] the rest of last dough sprinkle by the rest of liquid butter, smooth down
5. Grill in oven with the temperature 180ºC during ± 60 minute or until matured cake
6. Let rather cool, after [released] from printing;mould, brush [of] all surface cake with the rum. ( if/when you like).
==============================================
TROPICAL FRUIT CAKE
BAHAN-BAHAN:
100 gr manisan nanas kering
100 gr manisan mangga kering
140 gr manisan anggur ( buang bijinya )
145 gr manisan simanalagi
30 gr tangkue
150 gr manisan cermai
100 gr manisan pala
150 ml rum
125 gr tepung terigu
½ sdt baking powder
100 gr kenari, cincang
100 gr kacang mede, cincang
4 kuning telor
1 putih telor
200 gr gula kastor
1 sdt esens almond
125 gr butter/margarine, lelehkan
CARA MEMBUAT:
1. Potong semua manisan dengan ukuran ±1cm. rendam dalam rum selama ±15 menit, tiriskan. Ayak tepung dan baking powder, sisihkan.
2. Campur irisan manisan bersama kenari dan kacang mede. Setelah rata masukkan campuran tepung, aduk rata.
3. Kocok telur dan gula sebentar hingga gula larut, tambahkan esens almonds dan 1 sdm mentega cair, masukkan adonan tepung, aduk sampai rata.
4. Masukkan dalam loyang loaf ( ukuran : 26x10x7 ) yang telah dioles dengan mentega, dengan cara menuang ½ bagian adonan kedalam loyang, ratakan adonan, kemudian siram dengan 1 sdm mentega cair kepermukaannya sampai rata. Setelah itu masukkan sisa adonan lalu siram dengan sisa mentega cair, ratakan.
5. Panggang dalam oven dengan suhu 180ºC selama ±60 menit atau sampai cake matang.
6. Biarkan agak dingin, setelah dikeluarkan dari cetakan, olesi semua permukaan cake dengan rum. (bila anda suka).
FLESH (Empal Daging)
Ingredients:
500 gr of beef
300 ml water
3 pieces of bay-leaf
3 tbsp water the tamarind
2 cm galangal, contusing
3 pieces of orange leaf
Oil sufficiently to fry
Smooth flavour:
7 shallot
5 garlic fang
3 tbsp of fine foothed comb demerara
1 tbsp coriander, sautee
1 tsp pepper powder
salt and sugar sufficiently
Way of making
1. Braise the flesh with water, bay-leaf, alpine galangal, orange leaf, smooth flavour and tamarind until soft flesh, and water run dry. Lift
2. Cut to pieces the flesh at variance with fibre as thick as 1 cm, contusing
3. Heating oil, fry till chocolate flesh, lift the, leak
4. Present with the white rice and sambal terasi(shrimp-paste).
EMPAL DAGING
Bahan-bahan:
500 gr daging sapi has dalam
300 ml air
3 lbr daun salam
3 sdm air asam jawa
2 cm lengkuas, memarkan
3 lbr daun jeruk
Minyak secukupnya untuk menggoreng
Bumbu halus:
7 buah bawang merah
5 siung bawang putih
3 sdm gula merah sisir halus
1 sdm ketumbar, sangrai
1 sdt merica halus
Garam dan gula secukupnya
Cara membuat:
1. Rebus daging bersama air, daun salam, lengkuas, daun jeruk, asam jawa dan bumbu halus sampai daging empuk, dan air mengering. Angkat.
2. Potong-potong daging berlawanan dengan serat setebal 1 cm, memarkan.
3. Panaskan minyak, goreng hingga daging kecoklatan, angkat, tiriskan.
4. Sajikan dengan nasi putih dan sambal terasi.
500 gr of beef
300 ml water
3 pieces of bay-leaf
3 tbsp water the tamarind
2 cm galangal, contusing
3 pieces of orange leaf
Oil sufficiently to fry
Smooth flavour:
7 shallot
5 garlic fang
3 tbsp of fine foothed comb demerara
1 tbsp coriander, sautee
1 tsp pepper powder
salt and sugar sufficiently
Way of making
1. Braise the flesh with water, bay-leaf, alpine galangal, orange leaf, smooth flavour and tamarind until soft flesh, and water run dry. Lift
2. Cut to pieces the flesh at variance with fibre as thick as 1 cm, contusing
3. Heating oil, fry till chocolate flesh, lift the, leak
4. Present with the white rice and sambal terasi(shrimp-paste).
EMPAL DAGING
Bahan-bahan:
500 gr daging sapi has dalam
300 ml air
3 lbr daun salam
3 sdm air asam jawa
2 cm lengkuas, memarkan
3 lbr daun jeruk
Minyak secukupnya untuk menggoreng
Bumbu halus:
7 buah bawang merah
5 siung bawang putih
3 sdm gula merah sisir halus
1 sdm ketumbar, sangrai
1 sdt merica halus
Garam dan gula secukupnya
Cara membuat:
1. Rebus daging bersama air, daun salam, lengkuas, daun jeruk, asam jawa dan bumbu halus sampai daging empuk, dan air mengering. Angkat.
2. Potong-potong daging berlawanan dengan serat setebal 1 cm, memarkan.
3. Panaskan minyak, goreng hingga daging kecoklatan, angkat, tiriskan.
4. Sajikan dengan nasi putih dan sambal terasi.
Friday, May 1, 2009
Sate Rembang
Sate Rembang (Masakan jawa tengah)
Bahan-bahan:
500 gr dada ayam, potong bentuk dadu
Bumbu halus:
4 butir bawang merah
3 siung bawang putih
5 buah cabai merah
1 sdt garam
1 sdm gula merah
1 sdm air asam jawa
150 ml santan
Tusuk sate
Cara Membuat:
1. Campur bumbu halus dan santan, lalu masak diatas api sedang sampai mendidih.
2. Maskkan ayam, masak hingga ayam berubah warna. Masak hingga matang matang dan bumbu kering.
3. Tusukkan 4 potong ayam ke tusukkan sate. Lalu bakar diatas bara api hingga berwarna kuning kecoklatan. Angkat, sajikan.
500 gr dada ayam, potong bentuk dadu
Bumbu halus:
4 butir bawang merah
3 siung bawang putih
5 buah cabai merah
1 sdt garam
1 sdm gula merah
1 sdm air asam jawa
150 ml santan
Tusuk sate
Cara Membuat:
1. Campur bumbu halus dan santan, lalu masak diatas api sedang sampai mendidih.
2. Maskkan ayam, masak hingga ayam berubah warna. Masak hingga matang matang dan bumbu kering.
3. Tusukkan 4 potong ayam ke tusukkan sate. Lalu bakar diatas bara api hingga berwarna kuning kecoklatan. Angkat, sajikan.
Subscribe to:
Posts (Atom)
