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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).

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