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Sunday, December 7, 2014

Mun Tahu (Indonesian Braised Tofu & Mince Meat)


In Indonesian & English

Bahan
- 250 gr Tahu sutra/telur-ptg dadu 1X1 cm
- 350 gr Tahu putih-hancurkan dng garpu
- 300 gr Daging babi/sapi/ayam cincang
- 100 gr Udang kupas, 15 gr Jahe-cincang
- 20-22 gr (7-8 btr) Bawang putih-cincang
- 400 ml Air, 1/2 st Cabai bubuk (opsional)
- 1 st Lada bubuk, 1 st Gula
- 1 sm Ang ciu/dry Sherry/1 st Brandy
- 3 sm Saus soya, 2 sm Saus tiram
- 2 Dn bawang-iris, 2 st Minyak wijen
- 1 sm Maizena+4 sm Air
- Garam & Minyak secukupnya

Cara membuat
  • Panaskan minyak dng api besar. Tumis bawang putih & jahe hingga harum & kekuningan. Mskkan daging cincang & ang ciu, aduk hingga daging berubah warna. Beri tahu cincang, aduk rata. Kecilkan suhu ke sedang.
  • Tuang air, saus soya, saus tiram, lada & gula. Masak hingga mendidih. Mskkan tahu ptg dadu & cabai bbk, bumbui dng garam seckpnya. Aduk perlahan, pastikan utk mengangkat & membalikkan tahu2 potong saat mengaduk agar tak hancur. Beri udang, masak hingga tahu & udang matang.
  • Tuangkan larutan maizena, aduk hingga cairan mengental. Matikan api, mskkan minyak wijen & daun bawang, aduk rata & hidangkan.


Ingredients
- 250 gr Silk/Egg tofu-diced 1X1 cm
- 350 gr Firm tofu-mashed with a fork
- 300 gr ground Pork/Beef/Chicken
- 100 gr peeled Shrimps, Frying oil
- 20-22 gr (7-8 cloves) Garlic-minced
- 15 gr Ginger-minced, enough Salt
- 1 tsp ground Pepper, 1 tsp Sugar
- 1 tbsp Shaoxing wine *, 400 ml Water
- 3 tbsp Soy sauce, 2 tbsp Oyster sauce
- 2 Green onions-sliced, 2 tsp Sesame oil
- 1 tbsp Cornstarch+4 tbsp Water
- 1/2 tsp Chili powder (optional)

Directions
  • Heat the oil in a wok over high heat. Sauté the garlic & ginger, until it`s lightly browned & fragrant. Add in the meat & wine; sauté until the meat changes its color. Put in mashed tofu; stir for few seconds. Lower the heat to medium.
  • Pour in the water, all sauces, pepper & sugar. Bring it to a simmer. Stir in diced tofu & chili pwd; season with enough salt. Stir gently, making sure to lift & fold the diced tofu over instead of mashing it. Toss in the shrimps; cook until the tofu & shrimps cooked.
  • Put in the corn starch mixture; stir constantly until the gravy thickens. Turn off the heat; add in the sesame oil & green onions. Toss together for few seconds & then serve.

* You can substitute it with dry sherry/dry white wine/1 tsp of Brandy

Friday, November 21, 2014

Pasta Telur Dengan Ayam & Saus Daun Lokio (Egg Pasta with Chicken & Chives Sauce)


In Indonesian & English

Bahan
- 500 gr Daging dada ayam-ptg panjang2
- 1 Tomat-ptg2, 80 gr Baw.bombay-cincang
- 400 gr Pasta telur (Tagliatelle/Pappardelle)
- 75 gr Daun lokio-iris, 1 Cabai-iris, Garam
- 2 Bawang putih-cincang, 125 gr Jamur-iris
- 300 ml Kaldu ayam, 50 gr Mentega
- 100 ml Krim, 125 ml Wine putih, Air
- 80 gr Keju parut, 1 Daun bawang-iris
- 2 st Lada hijau, Lada bubuk secukupnya

Cara membuat

  • Tumis baw. bombay, baw.pth & cabai hingga layu. Mskkan jamur & daging, masak hingga mulai berubah warna. Beri wine & lada hijau, masak selama 2 mnt.
  • Tuangi kaldu & masak hingga mendidih. Mskkan krim & keju, aduk2 hingga keju meleleh. Bumbui dng garam & lada secukupnya. Tambahkan tomat, daun bawang & lokio, aduk & masak sebentar saja kmd angkat dari api.
  • Didihkan air & garam secukupnya utk merebus pasta. Masukkan pasta & masak selama 5-7 mnt (lihat aturan di kemasan) atau sampai al dente/matang tetapi tidak lembek. Tiriskan pasta, ltkkan di piring2 saji. Campur pasta tsb dengan daging & sausnya.


Ingredients
- 500 gr Chicken fillet-long cut, 1 Tomato-small cut
- 80 gr Onion-chopped, 2 Garlic cloves-minced  
- 75 gr Chives-sliced, 125 gr Mushroom-sliced
- 1 Chili-sliced, 300 ml Chicken stock
- 400 gr Egg pasta (Tagliatelle/Pappardelle)
- 100 ml Cream, 125 ml White wine
- 50 gr Butter, 80 gr grated Cheese
- 1 Green onion-sliced, 2 tsp Green pepper
- enough Water, Salt & ground Pepper

Directions

  • Sauté the onion, garlic & chili with butter until the onion wilted. Put in the mushroom & chicken, cook until the color starts to change. Put in the wine & green pepper, cook for 2-3 minutes.
  • Pour in the stock & bring it to a boil. Add in the cream & grated cheese; stir constantly until the cheese melted. Season with enough salt & pepper. Stir in the tomato, chives & green onion; cook just for awhile.
  • Bring a pot of salted water to a boil; add in the pasta & cook for 5-7 min (until al dente). Drain the pasta; put it into several serving plates & mix them with the meat & sauce.

Thursday, September 11, 2014

Sayur Tahu & Telur Bumbu Kuning (Egg & Tofu in Spiced Yellow Sauce)


In Indonesian & English

Bahan

  • 300 gr Tahu-ptg segitiga jadi 6-8
  • 4-5 Telur-rebus & kupas, 450 ml Air
  • 300 ml Santan kental, 2 Daun salam
  • 4 Daun jeruk-iris2 hls, 1 sm Air asam
  • 3 Cabai mrh-iris, Garam secukupnya
  • 1 Sereh & 2 cm Lengkuas-geprek
  • 1-1½ sm Gula merah sisir, Minyak
  • Bawang goreng secukupnya-taburan
Bahan perendam tahu: campur semua bhn

  • 2 Bawang pth & 2 st Ketumbar-hlskan
  • Garam & Air seckpnya utk merendam tahu

Haluskan:

  • 6 Bawang merah, 3 Bawang pth, ½ st Lada
  • 2 Kemiri, 2 cm Kunyit, 1 st Ketumbar

Cara membuat

  • Rendam tahu 20-30 mnt di bhn perendam. Angkat kmd goreng hingga kuning kecoklatan. Angkat tahu dari minyak & tiriskan. Sisihkan
  • Tumis bumbu hls & cabai hingga harum. Tuangi air, santan & air asam. Beri lengkuas, sereh, daun jrk & daun salam. Masak hingga mendidih, kecilkan api, mskkan gula jawa, tahu & telur.
  • Masak sampai rasa menyatu & kuah sedikit mengental sambil sesekali diaduk. Bumbui dng garam secukupnya. Angkat dari api & taburi bawang goreng.

Ingredients

  • 300 gr Tofu-cut into 6-8 triangle
  • 4-5 boiled Eggs-pealed, 2 Bay leaves
  • 300 ml thick Coconut milk, fry. Oil
  • 4 Kaffir lime leaves-thinly sliced
  • 3 Red chilies-sliced, 450 ml Water
  • 1 Lemongrass, 2 cm Galangal-bruised
  • 1-1½ tbsp shaved Palm sugar, Salt
  • 1 tbsp Tamarind juice, Fried shallot/onion
Tofu’s marinade ingredients: combine all

  • 2 cloves Garlic & 2 tsp Coriander-grind
  • Salt & enough Water to marinade the tofu

Grind into a paste:

  • 6 Shallots, 3 cloves Garlic, 1 tsp Coriander
  • 2 Candlenuts, 2 cm Turmeric, ½ tsp Pepper

Directions

  • Marinade tofu for ~ 20-30 minutes. Remove the tofu from the marinade & then fry until golden brown. Remove from the heat & drain on paper towels; set aside.
  • Sauté the spices paste & sliced chilies until fragrant. Pour in the water coconut milk & tamarind juice. Put in the galangal, lemongrass, kaffir lime leaves & bay leaves. Bring it to a boil; reduce the heat to low; add in the palm sugar, fried tofu & boiled eggs.
  • Bring it to a simmer until the flavor blended & the sauce become thickens; stir once in a while. Season with enough salt. Remove from heat; sprinkle the fried shallots/onion over.

Thursday, August 14, 2014

Fajitas Daging Sapi Mexico (Beef FajitasGrilled Skirt Steak)



In Indonesian & English

Bahan

  • 1 kg Daging sapi samcan depan/belakang *
  • 1 Baw. bombay bsr-iris hls, Minyak goreng
  • 1 Cabai jalapeño-buang biji & cincang
  • 1 Paprika merah & 1 hijau-iris2 memanjang
  • 8 Kulit tortilla & Keju parut secukupnya
Bahan perendam:

  • 3 Baw. putih-hlskan, 1 sm Cabai bubuk
  • ½ st Lada htm bubuk, 75 ml Air jeruk nipis
  • 1½ st Jintan bbk, 2 st Gula merah
  • ½ sm Ketumbar bubuk, 500 ml Olive oil
  • 3 sm Kecap inggris, 1 st Oregano
  • 2 sm Daun ketumbar cincang, 2 st Garam
Pico de gallo/Salsa Fresca:

  • 4-6 Tomat roma-cincang
  • 2 Cabai serrano/jalapeño-iris
  • ½ Bawang bombay kecil-cincang
  • 2 sm Daun ketumbar cincang
  • 2 st Air jrk nipis, Garam, Lada

Guacamole:

  • 1 Apukat matang, ½ sm Olive oil
  • ½ Cabai serrano-cincang, ¼ st Garam
  • 1 Baw.merah+½ Baw.putih-cincang
  • 1 st Air jrk nipis, Lada hitam bubuk
  • ½ sm Daun ketumbar cincang

Cara membuat

  • Campur bahan2 perendam. Potong daging melintang besar2 (panjang & lebar, jangan terlalu tipis) Mskkan daging ke kantung plastik, tuang 2/3 bagian bhn perendam ke dalamnya. Aduk rata, sisihkan. Mskkan bombay, jalapeño, paprika & sisa bhn perendam ke kantung plastik lain. Aduk rata. Simpan kedua kantung di kulkas selama 2-8 jam/semalam.
  • Guacamole: Hancurkan daging alukat dng garpu tetapi jangan terlalu halus. Mskkan semua bhn guacamole lain & aduk rata. Bungkus wadah dng plastik & dinginkan di kulkas selama ± 1 jam.
  • Pico de gallo/Salsa fresca: Campur semua bahan salsa kemudian aduk rata.
  • Keluarkan daging & campuran paprika dari kulkas, biarkan hingga mencapai suhu ruang. Angkat daging & campuran paprika dari saus perendamnya. Ltkkan terpisah di 2 piring.
  • Panaskan alat grill/panggangan bbq dng gas/arang hingga benar2 panas (± 260° C) di salah satu sisinya. Panaskan sisi lain dari alat panggang dng panas sedang. Ulasi rak alat panggang dng minyak anti lengket. Letakkan daging di sisi rak panggang yg panas, beri jarak 5 cm diantara tiap daging agar matangnya merata. Bakar daging selama 1-2 mnt, balik & bakar sisi tsb selama 1-2 mnt lagi (bakar tiap sisi daging hingga kecoklatan tapi tdk gosong). Pindahkan daging ke sisi rak paggang dng panas sedang hingga daging matang (tergantung selera tingkat kematangan yg di inginkan). Jika tak memiliki pemanggang arang/gas, gunakan pan grill/pan besi berdasar tebal di atas kompor. Nyalakan fan bila memasak ddlm ruangan utk menyedot asap yg terbtk. Panaskan pan sampai benar panas, biarkan pan dlm keadaan panas tinggi ± 2 mnt. Tuangi sedikit minyak, panaskan selama 1 mnt. Ltkkan daging di pan & bakar hingga dasarnya kecoklatan. Balik daging & bakar lagi. Masak daging selama 2-3 mnt/sisi (utk kematangan medium) atau sampai tingkat kematangan yg diinginkan. Kecilkan api ke sedang-tinggi jika pan mulai berasap terlalu banyak.
  • Angkat daging dari api, bungkus dng aluminium foil. Biarkan daging beristirahat selama 2-5 mnt agar air daging terserap lagi kedalam daging (mencegah daging jadi kering).
  • Ltkkan kulit tortilla di atas rak panggangan & bakar dng api sedang-kecill selama ± 30-60 detik. Balik, bakar juga sisi tsb. Anda juga dapat memanaskan kulit tortilla ini dng pan (tanpa minyak) di atas kompor. Bungkus kulit tortilla panas tsb dng lap bersih agar tetap hangat.
  • Panaskan pan berdasar tebal hingga benar2 panas. Tuangi minyak sedikit, panaskan ± 1 mnt. Masukkan campuran paprika, tumis sampai sedikit kecoklatan tetapi masih renyah. Sisihkan.
  • Iris2 tipis daging melawan arah serat. Ltkkan campuran paprika secukupnya di kulit tortilla, taruh bbrp irisan daging di atasnya. Taburi keju parut, beri 1 sendok Pico de gallo/Salsa fresca & 1 sendok guacamole. Lipat kulit tortilla spt membungkus taco atau burrito. Utk 8 porsi.
  • * Yang dimaksud dng Samcan depan/belakang adalah daging skirt/plate atau flank. Resep ini dapat juga dibuat dng menggunakan fillet dada ayam atau daging pork tenderloin.

Ingredients

  • 1 kg whole Beef skirt steak/flank steak *
  • 1 big Onion-thinly sliced, enough Frying Oil
  • 1 Jalapeño pepper-seeded & chopped
  • 1 Red & 1 Green bell peppers-seeded
  • 8 Flour Tortillas, Shredded Cheese
Marinade ingredients:

  • 3 cloves Garlic-grind, 1 tbsp Chili flakes
  • ½ tsp ground Black pepper, 75 ml Lime juice
  • 1½ tsp ground Cumin, 2 tsp Brown sugar
  • ½ tbsp ground Coriander, 500 ml Olive oil
  • 3 tbsp Worcestershire sauce, 1 tsp Oregano
  • 2 tbsp chopped Cilantro leaves, 2 tsp Salt
Pico de Gallo/Salsa Fresca:

  • 4-6 plum/Roma tomatoes-chopped
  • 2 Serrano chilies/Jalapeños-sliced
  • ½ Small onion-chopped, Pepper
  • 2 tbsp chopped Cilantro leaves
  • 2 tsp Lime juice, enough Salt

Guacamole:

  • 1 ripe Avocado, 1 tsp Lime juice
  • ½ Serrano chili-chopped, ¼ tsp Salt
  • 1 Shallot+½ clove Garlic-chopped
  • ½ tbsp chopped Cilantro leaves
  • ½ tbsp Olive oil, ground black Pepper

Directions

  • Combine all of the marinade ingredients. Trim & cut crosswise the skirt steak into large pieces & then put the meat into a zip top bag; pour in 2/3 parts of the marinade. Turn to coat the meat all over; set aside. Sliced all bell peppers lengthwise into strips. Put the onions, jalapeño & bell peppers in another zip top bag; pour in the remaining of marinade. Turn to coat the veggies all over. Refrigerate the meat & veggies for 2-8 hours/overnight.
  • Guacamole: Mash the avocado with a fork, leaving them still a bit chunky. Add in all ingredients; mash some more. Wrap the bowl with plastic & refrigerate for ~ 1 hour before serving.
  • Pico de Gallo/Salsa Fresca: Mix all ingredients to combine them well.
  • Allow the meat & veggies to come to room temperature. Remove the meat & veggies from the marinade into 2 different plates; shaking off liquid.
  • Preheat a part of a gas/charcoal grill to high heat; allow the temperature to reach 260° C. Preheat another burner on your grill at medium setting. Coat the grill grates with nonstick cooking spray. Place the meat on the hotter part of the grill rack; leave at least 5 cm clearance around them for even cooking. Sear the meat for 1-2 min on the 1st side; flip them over. Cook the 2nd side for another 1-2 min. Each side of the meat should have a crisp caramelized crust that is brown without being burnt. Move them to the cooler part of the grill to cook them through (depending on your preference for doneness). If you don`t have a gas/charcoal grill; use a cast iron/heavy grill pan on the stove-top. Turn on an exhaust fan for indoor stove-top grilling Preheat the cast iron/heavy grill pan to smoking point; let it heat up for 2 min. Pour in some frying oil; heat it up for 1 min. Lay the meat into the pan; let it searing until a nice brown crust has developed & then flip them over. Cook for 2-3 min/side (medium rare) or to desired doneness. Reduce the heat to medium-high if the pan starts to smoke much.
  • Remove the meat from the heat & then cover them with an aluminum foil. Let it rest for 2-5 min to let the juices get re-absorbed into the meat.
  • Meanwhile, place tortillas on the grill grates over medium-low flame; let it char for 30-60 seconds. Flip it over & cook the other side. You can also use a pan on the stove-top (without adding any oil) to warm up tortillas. Wrap the hot tortilla with a clean tea towel to keep it warm.
  • Preheat a heavy skillet to smoking point; add in just a little oil & heat it up for 1 min. Add in the veggies; stir-fry for few minutes until slightly charred but still quite firm. Set aside.
  • Slice the meat against the grain into thin slices. Place some grilled veggies into the tortilla. Put some strips of meat on top. Add in enough cheese, spoonful of Pico de Gallo & a dollop of guacamole. Fold it up taco- or burrito-style. For 8 servings.
  • * Can also be made with chicken breast fillet or pork tenderloin steaks.

Wednesday, June 25, 2014

Karin`s 5-Spice Schnitzel with Spicy Dill Pickles Sauce


In Indonesian & English

Bahan

  • 900 gr Daging sapi muda/fillet ayam/babi
  • 100-125 gr Tepung panko/panir, 3 sm Terigu
  • 2 Telur-kocok, Minyak goreng
Bumbu kering: campur semua bumbu2

  • ½ st Bumbu ngohiong, ½ st Lada hitam bubuk
  • Sejumput kayu manis bbk, 1 st Bawang bubuk
  • Sejumput cengkeh bbk, ½ s Bawang putih bbk
  • ¼ st Pala bubuk, ½ st Daun thyme kering
  • ¼ st Cayenne pepper/Cabai bbk, 1 st Garam
Saus acar ketimun pedas:

  • 50 gr Mentega, 1 st Kecap inggris
  • 100 gr Baw.bombay-iris, 2 sm Terigu
  • 25-30 gr Jalapeno/Cabai hijau-cacah
  • 100 gr Acar dill ketimun-ptg2 dadu
  • 1 Daun bawang-iris hls, 250 ml Susu
  • Lada hitam bbk & Garam seckpnya

Cara membuat

  • Potong daging menjadi 4-5 potongan lebar. Letakkan daging diantara 2 lembar plastik, di atas permukaan yg rata & solid. Pukul2 perlahan daging dng sisi hls dari sebuah palu daging sampai ketebalannya menjadi ± 1-1½ cm. Ulasi kedua sisi daging dng campuran bumbu kering sampai bumbu habis, kmd simpan tertutup di kulkas selama minimal 3 jam.
  • Lapisi kedua sisi daging tsb dng terigu tipis2 saja. Celup daging ke dlm telur, kemudian mskkan ke tp panko/panir. Tekan2 tepung agar melekat dng baik di kedua sisi daging.
  • Saus: Lelehkan mentega di wajan dng api sedang. Mskkan baw.bombay & jalapeno/cabai hijau, aduk2 sampai bawang layu. Beri acar ketimun dill & daun bawang, aduk2 selama ± 3 mnt. Taburi terigu, aduk cepat hingga rata dng adonan. Kecilkan api, tuangi susu sedikit2 sambil terus diaduk. Beri kecap inggris, bumbui dng garam & lada hitam secukupnya. Masak selama ± 5 mnt.
  • Panaskan minyak di wajan bsr dng api sedang-besar. Mskkan & goreng daging hingga matang & kecoklatan (± 4-5 mnt/sisi). Angkat, ltkkan di piring beralas kertas roti utk menyerap minyak.
  • Hidangkan daging goreng dng saus acar ketimun pedasnya & Kentang Ongklok (click pada link untuk melihat resepnya).

Ingredients

  • 900 gr Veal/Chicken breast fillet/Pork
  • 100-125 gr Panko/Bread crumbs
  • 2 Eggs-beaten, 3 tbsp Flour, frying Oil
Spices mixture: combine well all of the spices

  • ½ tsp 5-Spice powder, ¼ tsp Cayenne pepper
  • Pinch of ground Cinnamon, 1 tsp Salt
  • ¼ tsp ground Nutmeg, ½ tsp Garlic powder
  • 1 pinch of ground Cloves, 1 tsp Onion powder
  • ½ tsp ground Black pepper, ½ tsp dried Thyme
Spicy dill pickles sauce:

  • 50 gr Butter, 250 ml Milk, 2 tbsp Flour
  • 100 gr Onion-sliced, 1 Green onion-sliced
  • 25-30 gr Jalapeno-seeded & minced
  • 100 gr Cucumber dill pickles-diced
  • 1 tsp Worcestershire sauce
  • enough ground Black pepper & Salt

Directions

  • Slice the meat into 4-5 wide cutlets. Place them between 2 sheets of plastic on a solid, level surface. Lightly pound the meat with the smooth side of a mallet to a thickness of ½ inch. Rub both sides of the meat generously with spices mixture. Cover & refrigerate them for min 3 hours.
  • Lightly dust both sides of the meat with flour & then dip them into beaten eggs. Cover the meat with panko/bread crumbs; press bread crumbs firmly into the meat on both sides.
  • Sauce: Melt butter in a pan over medium heat. Stir in the onion & jalapeno until the onion wilted. Add in the pickles & green onion; cook & stir for ~3 min. Put in the flour; stir quickly to combine them well. Turn the heat to low; pour in the milk a little at a time; whisking constantly. Stir in Worcestershire sauce & season with enough black pepper & salt. Simmer for ~ 5 minutes.
  • Heat enough oil in a large skillet over medium-high heat. Put in & fry the meat until they are cooked & the crust is well-browned (~ 4-5 min/side). Transfer to plate lined with paper towels.
  • Serve the schnitzel with the spicy dill pickles sauce & Steamed Potatoes with Garlic Butter (please click on the link for the recipe).

Monday, June 9, 2014

Puff Pastry Isi Ragout-Pasteitje met Ragout (Chicken Ragout in Puff Pastry)


In Indonesian & English

Bahan

  • 2 lbr klt Puff pastry (550gr), 1 Dn salam
  • 30 gr Baw.bombay-cincang, 4 sm Terigu
  • 200 ml Krim/Susu, ¼ st Thyme kering
  • 1 Baw.pth-cincang, ½ st Rosemary-iris
  • 30 gr Mentega, 1 sm Air, ¼ st Pala bbk
  • 100 gr Daging ayam-ptg dadu kecil2
  • 60 gr Jamur kancing/champignon-ptg kcl2
  • 1 st Kaldu ayam bbk, 100 ml White wine
  • 1 sm Peterseli cincang, 1 sm Olive oil
  • 1 Telur-kocok, ½ st Lada, 1 st Garam

Cara membuat

  • Panaskan oven 200° C. Taburi permukaan meja kerja dng 1 sm terigu. Ptg 32-36 lingkaran sama besar di klt puff pastry dng pemotong kue btk bundar/permukaan gelas. Ambil ½ dari jumlah lingkaran tsb, potong berbtk lingkaran lbh kecil di tengahnya (btk spt cincin). Ulasi sisa lingkaran yg utuh dng sedikit air kmd ltkkan/tumpuk lingkaran btk cincin di atasnya. Ulasi kulit pastry seluruhnya dng telur. Ltkkan di pan panggang, panggang selama ± 6-10 mnt (sampai kulit pastry naik & kuning kecoklatan). Matikan oven, buka pintunya & biarkan pastry di dalam selama 3 mnt. Keluarkan dr oven, ltkkan kulit di rak kawat sampai dingin. Tutup & simpan di suhu ruang.
  • Tumis baw.pth & bombay dng olive oil & mentega sampai layu. Mskkan jamur, masak ± 4 mnt. Beri ayam, aduk sampai matang. Tuang wine, masak sampai cairan berkurang (3 mnt). Tuang susu & kaldu blok, didihkan. Kecilkan api ke rendah, beri thyme, salam, rosemary, garam, pala & lada; masak 10 mnt. Mskkan 3 sm terigu sedikit2 sambil diaduk cepat sampai saus mengental menjadi ragout. Angkat dari api & sisihkan
  • Ltkkan puff pastry di piring saji, isi dng ragout. Taburi atasnya dng peterseli cincang.

Ingredients

  • 2 Puff pastry sheets (550 gr), 1 tbsp Water
  • 30 gr chopped Onion, 100 ml White wine
  • 200 ml Cream/Milk, 1 Egg-beaten
  • 1 clove Garlic-minced, 1 tbsp Olive oil
  • ½ tsp chopped Rosemary, ½ tsp Pepper
  • 60 gr Button mushrooms/Champignon-cut small
  • 100 gr Chicken meat-small dice cut
  • ¼ tsp Thyme, 1 tbsp chopped Parsley
  • 1 tsp Chicken broth pwd, 1 tsp Salt
  • ¼ tsp ground Nutmeg, 4 tbsp Flour
  • 30 gr Butter, 1 Bay leaf

Directions

  • Heat the oven to  200° C. Dust a working surface/table with 1 tbsp of flour. Cut 32-36 equal circles from the puff pastry sheets using a round cookie cutter/drinking glass. Take ½ parts of the circles, cut smaller circles out of the middle (form them like a ring). Smear the full circles with a little water. Place the ring shaped circles on top of the full circles. Brush the whole pastry sheets with some egg. Place them on a baking sheet & bake for 6-10 min (until the pastry puffed & golden brown). Turn off the oven & open up the door; let the pastry stay there for 3 min. Place them into a wire rack to cool completely. Cover & let stand at room temperature.
  • Sauté the garlic & onions with olive oil & butter until wilted. Put in the mushrooms; cook for ~ 4 min. Stir in the chicken until it cooked. Pour in the wine; cook until the wine reduced (3 min). Stir in the milk & broth powder; bring it to a boil. Turn the heat to low; stir in thyme, bay leaf, rosemary, salt, nutmeg & pepper. Bring it to a simmer for 10 min. Add in 3 tbsp of flour little by little; stir firmly & quickly until the mixture thicken. Remove from the heat & set aside.
  • Place the pastry cups on a serving plate. Fill them with the ragout; sprinkle with chopped parsley.

Saturday, June 7, 2014

Pastry Gulung Isi Daging Cincang/Saucijzenbroodje (Sausage Rolls)


In Indonesian & English

Bahan

  • 1 bks klt Puff Pastry (275 gr)
  • 125 gr Daging sapi cincang, 2 Telur
  • 125 gr Daging ayam/babi cincang
  • ½ st Lada htm bbk, ½ st Ketumbar bbk
  • 1 Daun salam, 1 sm Peterseli cincang
  • 1 sm Mentega, 1 sm Keju parut
  • 1 Bawang putih-hlskan, 50 ml Susu/Kaldu
  • 1 sm Baw.bombay cincang, 4 sm Panir
  • ¼ st Cayenne pepper bubuk, 1½ st Garam
  • 1 Wortel kcl-parut, 1 st Saus mustar
  • ½ st Pala bubuk, 1 st Oregano (opsional)
  • Terigu secukupnya

Cara membuat

  • Tumis baw.pth, bombay & daun salam dng mentega di api sedang sampai harum. Angkat dari api, buang daun salamnya & biarkan sampai dingin.
  • Giling halus daging2 cincang, tumisan bawang, 1 telur, susu/kaldu, keju, garam, lada, ketumbar, cayenne pepper, saus mustar & pala dng food processor. Campur adonan daging dng peterseli, oregano, wortel & panir hingga rata. Bagi adonan menjadi 2.
  • Potong klt pastry jadi 2 di tengah. Taburi permukaan meja kerja dng sedikit terigu, ltkkan 1 lembar kulit di atasnya. Susun daging ± 1 cm dari bagian tepi kulit pastry secara memanjang. Bentuk daging menjadi silinder sepanjang sisi tepi dng rapi. Gulung kulit sampai menutupi daging dng rapat. Tekan perlahan bagian atas utk sedikit memipihkan. Olesi ujung gulungan kulit dengan telur kocok utk merekatkan. Ulangi prosedur ukt sisa adonan & kulit pastry. Gores2 ringan bagian atas kulit tetapi jangan sampai tembus ke adonan daging. Olesi seluruh permukaan kulit pastry dng telur kocok.
  • Panaskan oven 200° C. Alasi loyang dng kertas perkamen, taruh pastry roll diatasnya dng sisi dasar gulungan menghadap ke bawah. Panggang 20-25 mnt (sampai pastry mengembang & kuning kecoklatan). Balik posisi pastry roll, panggang lagi sebentar. Keluarkan dari oven kmd potong2 sesuai selera

Ingredients

  • 1 pack (275 gr) Puff pastry sheet, 2 Eggs
  • 125 gr minced Beef, 1 clove Garlic-grind
  • 125 gr minced Pork/Chicken, 1½ tsp Salt
  • ½ tsp ground Black pepper, 1 Bay leaf
  • 1 tbsp chopped Parsley, 1 tsp Mustard
  • 50 ml Milk/Broth, 4 tbsp Bread crumbs
  • 1 tbsp chopped Onion, 1 tbsp Butter
  • ½ tsp ground Coriander, enough Flour
  • ½ tsp ground Nutmeg, 1 tsp Oregano
  • ¼ tsp Cayenne pepper powder
  • 1 baby Carrot-grated
  • 1 tbsp grated Cheese

Directions

  • Sauté the garlic, onion & bay leaf with butter over medium heat until fragrant. Remove from the heat; discard the bay leaf & then let it chill.
  • Grind all meat, sautéed onion-garlic, 1 egg, milk/broth, grated cheese, salt, coriander, pepper, cayenne pepper, mustard & nutmeg until it becomes very fine with a food processor. Combine the mixture with bread crumbs, oregano, carrot & parsley well. Divide the mixture into 2.
  • Cut the pastry sheet into 2 in the middle. Dust working surface with some flour. Lay 1 pastry sheet on it. Place the meat in pastry sheet lengthwise, leaving 1 cm edge. Form the meat into a long cylinder shape neatly. Tightly roll up the pastry sheet to enclose filling. Slightly press the roll top side evenly to flatten a little. Smear ends with some beaten egg to secure. Repeat the procedure for the rest of meat & pastry sheet. Slightly press the top of pastry sheets in several places with a fork tip (don`t cut the meat part). Smear the pastry sheets all over with some egg.
  • Heat the oven to  200° C. Line a baking sheet with parchment paper; put in the rolls, seam side down. Bake for 20-25 mins (until the pastry puffed & golden brown). Turn sausage rolls position over & bake again for a while. Remove from the oven; and cut sausage rolls as desired.

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