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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).

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.

Thursday, June 5, 2014

Gadon Tahu Daging Jawa (Javanese Steamed Tofu & Meat Parcels)


In Indonesian & English

Bahan

  • 150 gr Daging/Ayam cincang, 250 gr Tahu
  • 75 ml Santan kental, 2 Telur-kocok
  • 2 Dn salam-ptg2 uk 2 cm, 1 Sereh-geprek
  • 1 Cabai merah-iris, 1 sm Gula mrh-sisir
  • 3 Daun jeruk-iris halus, 1 Daun pisang
Haluskan:

  • 4 Bawang merah, 2 Bawang putih
  • 2 Kemiri, ½ st Jintan, 1 st Garam
  • 1 st Ketumbar, ½ st Lada bbk

Cara membuat

  • Tumis bumbu halus hingga harum, beri gula merah & sereh. Masak & aduk hingga rasa menyatu. Buang sereh & sisihkan.
  • Haluskan tahu, kmd campur rata dng tumisan bumbu halus, daging, telur, santan & daun jeruk.
  • Ptg daun pisang menjadi bbp lembaran kmd bentuk menjadi takir. Lkkan sepotong daun salam di dasar takir, mskkan adonan tahu ke dalam takir hingga ¾ penuh. Beri irisan cabai merah di atasnya. Kukus selama 20 menit.

Ingredients

  • 150 gr ground Beef/Chicken, 250 gr Tofu
  • 75 ml thick Coconut milk, 2 Eggs-beaten
  • 2 Bay leaves-sliced into 2 cm pieces
  • 1 Red chili-cut, 1 tbsp Palm sugar-shaved
  • 3 Kaffir lime leaves-thinly sliced
  • 1 Lemongrass-bruised, 1 Banana leaves
Grind into a paste:

  • 4 Shallots, 2 cloves Garlic
  • ½ tsp Cumin, 2 Candlenuts
  • 1 tsp Salt, ½ tsp ground Pepper
  • 1 tsp Coriander

Directions

  • Sauté the ground spices until fragrant; add in the palm sugar & lemongrass. Cook until the flavor blended. Discard the lemongrass & then set aside.
  • Pound the tofu until it smooth. Combine pounded tofu with sautéed ground spices, beef/chicken, eggs, coconut milk & thinly sliced kaffir lime leaves.
  • Cut the banana leaves into several pieces & then form them into small cups. Place 1 sliced of bay leaf on the bottom of each cups. Put the tofu mixture into the cup until ¾ of the cups full. Top with sliced chili & then steam the tofu for 20 minutes. 

Tuesday, June 3, 2014

Martabak Telur (Pan Fried Beef & Vegetables Wrap)





In Indonesian & English

Bahan

  • 200 gr Terigu protein sedang+ekstra
  • 1 Telur-kocok, ½ st Garam, 1 sm Margarin
  • 75 ml Air, Minyak sayur & Minyak goreng
Isi:

  • 500 gr Daging kambing/sapi cincang
  • 7 Telur bebek/ayam, 1 st Lada bubuk
  • 250 gr Prei-iris, 5 Daun bawang-iris
  • 200 gr Bawang bombay cincang, 1 st Gula
  • 3 Bawang putih-hlskan, 1 st Jintan bubuk
  • 1 sm Ketumbar bubuk, 3 sm Minyak samin
  • 2½ st Bumbu kari bubuk, Garam secukupnya
Saus:

  • 90 gr Gula merah, 375 ml Air
  • 2 sm Air jeruk nipis, 1 st Garam
  • 1 sm Gula, 1 st Bawang pth bubuk
  • 2-3 Cabai rawit-hlskan (opsional)

Acar:

  • 80 gr Ketimun-ptg kcl, 100 ml Air
  •  4 Baw.merah-belah, Cabai rawit
  • 80 gr Wortel-potong dadu kecil
  • 5 st Cuka, 1 st Garam, 5 st Gula

Cara membuat

  • Kulit: Campur terigu dng margarin, telur, air & garam. Uleni hingga kalis & tidak terlalu lengket. Bagi adonan sama besar jadi 5. Bulatkan, lalu rendam adonan dalam minyak sayur hingga terendam seluruhnya selama 30-60 menit. Angkat dari minyak, tempatkan adonan di wadah tertutup lap lembab selama ± 1 jam.
  • Acar: Campur rata semua bahan acar lalu diamkan minimal selama ± 1 jam. Sisihkan
  • Saus: Campur semua bahan saus. Masak hingga gula larut & mendidih. Angkat lalu saring. Sisihkan.
  • Isi: Tumis bawang putih & bombay dengan minyak samin sampai harum. Mskkan daging, bumbu kari, ketumbar, jintan, gula, garam & prei. Masak hingga matang & air daging kering. Angkat, biarkan hingga dingin. Kocok telur sampai naik, aduk rata dng tumisan daging, garam & daun bawang.
  • Panaskan minyak di wajan datar yg besar/lebar. Taburi meja kerja & tangan dng terigu. Tekan & pipihkan 1 bulatan adonan kulit dng telapak tangan hingga agak melebar (biarkan sisa adonan tetap di dalam mangkuk, tertutup lap lembab). Angkat & pegang 2 ujung adonan, putar adonan ke arah kebalikan jarum jam lalu pantulkan ke atas meja kerja, ulangi beberapa kali hingga adonan benar2 tipis & lebar (dapat juga dengan cara menggilas adonan berbentuk persegi hingga benar2 tipis). Bentangkan adonan kulit tipis tsb di atas wajan panas. Tuang 1/5 bagian adonan isi merata di tengah kulit, lipat kulit kearah tengah spt membentuk amplop yang menutup rapat adonan isi (gunakan sutil utk melipat). Goreng hingga kedua sisi martabak kuning kecoklatan & kering. Angkat, keringkan di kertas penyerap minyakUlangi prosedur untuk sisa adonan kulit & isi sampai habis. Potong2 martabak & sajikan hangat2 bersama acar & sausnya.

* Sebagai alternatif, dapat juga dibuat martabak mini. Nantinya dari 1 buah martabak mini, dapat dipotong menjadi 4. Bahan2 lain & cara membuatnya:

  • Utk kulit: 7 lembar kulit lumpia persegi ukuran 22 cm (skip bahan2 kulit & prosedur pembuatan kulit yang tertera di resep utama). Bahan lain yg diperlukan adalah 1 putih telur sebagai perekat kulit.
  • Pembuatan isi: Lakukan prosedur yang sama sampai ditahap pengolahan untuk daging. Lalu telur dibuat orak arik setengah matang saja (jangan sampai kering/masih agak basah). Angkat dari api, campurkan telur dengan adonan daging & daun bawang.
  • Panaskan minyak di penggorengan datar. Bentangkan 1 kulit lumpia di atas talenan (biarkan sisa kulit lumpia tetap di dalam bungkus seblm digunakan). Beri adonan isi merata di atas kulit. Lipat kulit kearah tengah sehingga menutup rapat adonan isi, lalu rekatkan kulit dengan putih telur. Kerjakan per satu/dua kulit saja (tergantung besar penggorengan yang akan digunakan) agar kulit tidak basah sebelum digoreng. Prosedur selanjutnya sama dengan di atas. Ulangi prosedur untuk sisa adonan kulit & isi sampai habis. Potong2 martabak & sajikan hangat2 bersama acar & sausnya.

Ingredients

  • 200 gr Flour+extra, 1 tbsp Margarine
  • 1 Egg-beaten, ½ tsp Salt, 75 ml Water
  • enough Vegetable/Canola oil & Frying oil
Filling:

  • 500 gr ground Beef/Mutton
  • 7 Duck/Chicken eggs, 1 tsp ground Pepper
  • 5 Green onions & 250 gr Leeks-sliced
  • 200 gr chopped Onion, enough Salt
  • 3 cloves Garlic-grind, 3 tbsp Ghee
  • 1 tsp ground Cumin, 2½ tsp Curry powder
  • 1 tbsp ground Coriander, 1 tsp Sugar
Sauce:

  • 90 gr Coconut/brown sugar, 1 tsp Salt
  • 2 tbsp Lime juice, 1 tsp Garlic powder
  • 375 ml Water, 1 tbsp Sugar
  • 2-3 Bird`s eye chilies-grind (optional)

Pickle:

  • 80 gr Cucumber-small cut, 1 tsp Salt
  • 4 Shallots-halved, 5 tsp Sugar
  • 80 gr Carrot-small dice cut
  • 100 ml Water, 5 tsp Rice vinegar
  • Bird`s eye chilies (optional)

Directions

  • Wrapper: Mix flour with margarine, water, egg & salt. Knead the mixture until it becomes smooth, elastic & less sticky. Divide the dough into 5form them into balls. Saturate dough in enough vegetable oil to cover all for 30-60 min. Remove dough from oilput them in a bowl. Cover the bowl with damp clothlet it stand for ~ 1 hour.
  • Pickle: Combine all pickle ingredients well; let it stand for min. 1 hour. Set aside
  • Sauce: Combine all sauce ingredients; cook until sugar dissolved & the sauce is boilingRemove from the heat & then strain the sauce. Set aside.
  • Filling: Sauté garlic & onion with ghee until fragrant.  Add in meat, coriander, cumin, sugar, salt, curry powder & leek. Cook until the meat liquid evaporate & the meat dries. Remove from the heatlet it cool down. Beat eggs until fluffy; stir in sautéed beef, salt & green onion.
  • Heat some frying oil in a large skillet/griddle. Dust working table & your hands with some flour. Take 1 dough out (cover the rest of dough in bowl with damp cloth again); use your palm to flattening it. Roll out dough into a rectangular shape until it becomes very thin. Lay wrapper in the skillet. Spread 1/5 parts of filling in the center of wrapper evenly. Fold all edges, forming a rectangular envelope to completely enclose the filling (use a shovel spatula-frying utensil to folding it). Fry until both sides are lightly brown & crisp. Remove from the heatdrain on a paper towel. Repeat procedures for the rest of dough & filling. Cut into pieces & serve warm with the pickle & sauce.

* Alternatively, you could also make them into mini pan fried beef & vegetables wrap. Later on, cut each 1 mini pan wrap into 4 pieces. Other ingredients & procedures:


  • The wrapper: 7 sheets of 22 cm rectangular spring roll wrappers (skip the wrapper ingredients & procedures that stated in main recipe). Other ingredient that you`ll need is 1 egg white for gluing.
  • Filling procedures: Do the same procedures stated above until the ground meat have cooked & cooled down. Heat some frying oil over low-medium heat; make scrambled egg (cook only for 1 min-not too dry). Remove from the heat; combine egg with the meat & sliced green onions well.
  • Heat some frying oil in a flat frying pan. Lay wrapper in the working surface (let the rest of wrappers stay inside of the packaging). Spread some filling into the center of wrapper evenly. Fold all edges, forming a rectangular envelope to completely enclose the filling (smear the wrapper with egg white for gluing). Do the wrapping procedure only for each 1 or 2 of them to avoid the wrapper becomes too wet (depends on the size of your frying pan). Fry until both sides are lightly brown & crisp. Remove from the heatdrain on a paper towel. Repeat procedures for the rest of dough & filling. Cut into pieces & serve warm with the pickle & sauce.

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