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Wednesday, April 23, 2014

Dada Kalkun Masak Saus Cream (Pan-Seared Turkey Cutlets in Cream Sauce)


In Indonesian & English

Bahan

  • 750 gr fillet Dada kalkun, 2 sm Terigu
  • 85 gr Baw.bombay-cincang, 150 ml Susu
  • 30 gr Mentega, 8 sm Lemak bebek+extra*
  • 100 ml Kaldu bebek **, 2 sm Mixed herbs
  • 1 sm Kecap delux/Kecap asin
  • 10 Tomat cherry-ptg, 3 Cab. keriting-iris
Campuran bumbu kering:

  • 2 st Garam, 1 st Lada hitam bubuk
  • ½ st Cabai bubuk, 1 st Baw.putih bubuk
  • ½ st Marjoram, ½ st Sage/Rosemary
  • ½ st Thyme, ½ st Paprika bubuk

Cara membuat

  • Iris daging dada menjadi 7-8 potongan lebar dng menggunakan pisau panjang. Lapisi kedua sisi daging dng plastik kmd pukul2 perlahan daging tsb hingga mencapai ketebalan ± 1½ cm. Lumuri daging cukup banyak dng campuran bumbu kering. Simpan 2 st campuran bumbu kering tsb utk membuat saus creamy. Simpan daging tertutup di kulkas selama 1 jam.
  • Panaskan lemak bebek di pan besar anti lengket dng api sedang. Ltkkan daging di pan. Masak hingga kuning kecoklatan. Balik daging & masak juga sisi tsb (2-3 mnt/sisi). Tambahkan 1-2 sm lemak/mentega lagi bila perlu. Angkat daging dari pan & sisihkan.
  • Panaskan mentega di pan yg sama. Mskkan bombay, masak hingga melunak. Beri cabai & 2 st campuran bumbu kering, aduk sampai harum & cabai layu. Taburi dng terigu, aduk 2-3 mnt. Perlahan2 tuang 3 sm susu, aduk hingga rata. Tuang sisa susu, kaldu bebek & kecap delux/asin. Aduk terus hingga saus mulai mengental. Beri tomat cherry & mskkan kembali daging ke pan. Sendok saus ke atas daging utk melapisinya kmd taburi dng mixed herbs. Masak selama 1-2 mnt hingga saus mengenal. Sajikan kalkun dng pasta halus (misalnya capellini/spaghettini), puree kentang, Kentang Ongklok atau Roasted Herb Potatoes.
  • * Dapat diganti dng minyak canola/olive oil. ** Dapat diganti dng kaldu ayam

Ingredients

  • 750 gr Turkey breast fillet, 2 tbsp Flour
  • 85 gr Onion-chopped, 1 tbsp Dark soy sauce
  • 30 gr Butter, 8 tbsp Duck fat+extra *
  • 150 ml Milk, 10 Cherry tomatoes-halved
  • 2 tbsp Mixed herbs, 100ml Duck stock**
  • 3 Cayenne peppers-sliced (optional)
Dry spices mix:

  • 2 tsp Salt, ½ tsp Rubbed Sage/Rosemary
  • ½ tsp Chili pwd, 1 tsp ground Black pepper
  • ½ tsp dried Marjoram, 1 tsp Garlic pwd
  • ½ tsp dried Thyme, ½ tsp Paprika pwd

Directions

  • Using a long knife, slice the turkey breast into 7-8 wide cutlets. Cover them with plastic wrap & lightly pound the turkey cutlets until ± 1½ cm thick. Season the turkey with generous amount of dry spices mix. Cover & let them sit for 1 hour in the fridge. Save 2 tsp of dry spices for making the creamy sauce.
  • Heat the duck fat in a large non-stick pan over medium heat. Carefully place the cutlets in the pan. Cook them until they become opaque & golden brown. Flip the cutlets & cook the other side as well (2-3 minutes/side). Add 1-2 tbsp of fat/butter when needed. Remove the cutlets from the pan; set aside.
  • Using the same pan, heat the butter. Put in the onion; cook until the onion softened. Stir in chilies & 2 tsp of dry spices mixture until it fragrant & the chilies wilted. Sprinkle in the flour; stir for 2-3 minutes. Slowly stir in 3 tbsp of milk; whisk constantly to combine. Pour in remaining milk, stock & soy sauce. Stir constantly until the sauce starts to thicken. Add in cherry tomatoes & put cutlets back into the pan. Cover the cutlets with sauce; then sprinkle the mixed herbs. Cook for 1-2 min until the sauce thickens. Serve the cutlets with thin pasta (such as capellini/spaghettini), mashed potatoes, Steamed potatoes with Garlic Butter or Roasted Herb Potatoes.
  • * Can be substitute with canola/olive oil. ** Can be substitute with chicken stock.

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