Borju's paprika

Disajikan Untuk : 6 Orang

Bahan-Bahan : 500 gram daging kambing, potong 3x3 cm
1 buah bawang bombay, cincang halus
2 sendok makan minyak goreng
1/2 sendok teh paprika bubuk
50 ml air
1/2 sendok teh garam
1000 ml air
2 buah paprika hijau, potong kotak kecil
1 kaleng tomat, cincang halus
200 ml sour cream
1 1/2 sendok makan tepung terigu
100 ml sour cream untuk siraman

Cara Mengolah : 1. Tumis bawang bombay sampai layu selama 5 menit.
2. Masukkan paprika bubuk dan 50 ml air, masak sampai mendidih.
3. Masukkan daging dan garam, lalu tutup panci selama 10 menit.
4. Tuang air, paprika, dan tomat kaleng.
5. Aduk-aduk sambil masukkan tepung terigu dan sour cream, aduk rata.
6. Masak sampai kuah kental, angkat.
7. Sajikan dengan disiram sour cream.

fillet ikan kakap

Bahan-Bahan : 500 gram fillet kakap

Bahan bumbu perendam: (campur jadi satu)
2 sendok makan air jeruk nipis
3 sendok makan saus cabai
3 sendok makan kecap rnanis
2 sendok teh margarin cair

Bahan saus: (campur jadi satu)
3 sendok makan kecap manis
1 butir bawang merah, cincang
1 buah cabai merah, cincang
1 sendok makan air jeruk nipis

Cara Mengolah : 1. Potong ikan menjadi 6 bagian berbentuk persegi.
2. Lumuri ikan dengan campuran bumbu perendam, lalu sisihkan selama 15 menit agar bumbu meresap.
3. Panggang ikan di atas bara api sambil dibalik-balik sampai matang.
4. Hidangkan dengan saus

Omelet Sayur

Disajikan Untuk : 8 Orang

Bahan-Bahan : 3 sdm minyak goreng Kunci mas
1 bh bawang bombay, rajang
25 gr jamur kancing, rajang
25 gr jamur hioko, rendam, rajang
1 bh tomat, buang biji, iris dadu 1 cm
1 btg daun bombay, iris tipis bagian hijaunya
4 btr telur, kocok lepas
1 sdt garam
1 sdt merica

Cara Mengolah : 1.Tumis bawang bombay hingga harum. Masukkan jamur kancing. Jamur hioko, tomat, daun bawang, garam, dan merica. Aduk - aduk. Angkat
2.Panaskan minyak, tuang kocokan telur dalam wajan dadar. Orak - arik sebentar, lalu masukkan tumisan. Masak hingga bagian bawah telur kering. Lipat tiga. Angkat.
3.Masukkan wajan dadar dalam oven, panggang sampai bagian atasnya kering.

Omelet Kentang

Disajikan Untuk : 6 Orang

Bahan-Bahan : 750 gr kentang besar
3 sdm minyak goreng kunci mas
2 bh bawang bombay, iris dadu 1 cm
2 siung bawang putih, haluskan
75 gr salami, iris dadu 1 cm
4 btr telur, kocok lepas
1 sdt garam
1 sdt merica

Cara Mengolah : 1.kupas dan potong kentang dadu 2 cm.
2.rebus kentang hingga lunak. Tambahkan 1/2 sdt garam. Angkat dan tiriskan. Sisihkan.
3.Tumis bawang bombay hingga harum. Masukkan kentang, salami, garam, dan merica. Aduk - aduk sebentar.
4.Panaskan minyak, tuang kocokan telur. Setelah agak keras, masukkan tumisan kentang.Masak hingga bagian bawah telurkering.
5.Masukkan wajan dadar dalam oven, panggang hingga bagian atasnya kering.

MACARONI PANGGANG

Bahan:
1 bungkus makaroni (227gr)
1/2 kaleng corned beef
50 gr mentega
50 gr bawang bombay
50 gram tepung terigu
3 butir telur dikacau sebentar
125 gr keju parut/parmesan
100 gr daging asap potong korek api
500 cc susu
1/2 sdt pala halus
1/2 sdt merica halus
1 sdt garam

cara membuat:
-didihkan air dengan sedikit garam, rebus makaroni sampai matang. tiriskan, siram dengan air dingin dan beri sedikit mentega supaya tidak saling melekat
-tumis bawang bombay sampai layu, masukkan tepung terigu aduk rata
-tuangi susu, didihkan sambil diaduk hingga licin
-masukkan corned beef, 100 gr keju parut, daging asap dan makaroni, aduk rata. bubuhkan garam, pala, dan merica aduk dan angkat dari api
-masukkan telur campur rata
-tuang ke dalam pinggan tahan panas yang sudah diolesi margarin. ratakan, taburi dengan sisa keju parut
-Panggang dalam oven panas bersuhu 180oC selama 35 menit hingga permukaan makaroni kuning kecokelatan

Schotel Telur

Untuk sajian makan malam yang praktis, lauk sepinggan yang komplet ini bisa jadi alternatif.
Adonan sayuran, daging dan keju diberi topping telur lalu dipanggang.
Sesuaikan jenis dan jumlah sayuran sesuai selera.
Bisa dinikmati hangat dengan nasi, roti atau kentang panggang.

Bahan:
1 sdm mentega
30 g bawang Bombay, cincang
150 g daging sapi cincang
2 sdm tepung terigu
200 ml susu cair
150 g sawi putih/hijau, iris halus
1 batang daun bawang, iris halus
50 g keju cheddar parut
1/2 sdt merica bubuk
1/2 sdt pala bubuk
1 sdt garam
4 butir telur ayam

Cara membuat:

Tumis bawnag Bombay hingga layu.

Masukkan daging cincang, aduk hingga kering.

Taburi tepung terigu, aduk hingga rata.

Tuangi susu, aduk hingga kental.

Masukkan bahan lainnya, dan bumbu. Aduk rata. Angkat.

Tuang adonan ke dalam pinggan tahan panas yang sudah dioles margarin, ratakan.

Pecahkan 4 butir telur di permukaannya.

Panggang dalam oven panas 180 C selama 20 menit hingga matang.

Angkat, sajikan hangat.
Untuk 4 orang
(lil)
Sumber: detikcom

MASH POTATOES

bahan :
Kentang 1 kg
Mentega di cairkan +/- 2 sendok makan munjung
Susu bubuk +/- 4 sendok makan munjung
Bumbu sop: bawang putih, ketumbar, garam sedikit
Keju (jika mau) potong-potong dadu
Sosis, daging, dan bla-bla lainnya jika mau...

Cara Masak:

Kukus kentang (jangan direbus jadi kurang enak), kupas, dan hancurkan dengan uleg-an sambal
Masukkan mentega cair
Masukkan susu bubuk
Tumis daging dengan bumbu sop
Masukkan sari pati ayam
Masukkan keju potong, sosis dan apapun yang mau dimasukkan

Lumuri pinggan tahap api dengan mentega cair
Masukkan semua campuran di atas, tekan-tekan hingga padat
Panggang dengan oven atau microwave

Chicken And Cheese Salad

Bahan - bahan
/ Ingredients :

350 gm Ayam tanpa tulang yg telah dimasak
/ 350 gm Chicken-boneless breasts, cooked
1 Cangkir keju, potong dadu
/ 1 Cup cheese-cubed small
1/4 Sendok teh merica hitam yg dihaluskan
/ 1/4 Tsp powdered black pepper
1 Sendok teh garam
/ 1 tsp salt
1/2 Cangkir saus mayonaise
/ 1/2 Cup mayonnaise sauce
Seledri atau parsley ,utk hiasan
/ Celery or parsley-chopped for garnish
Mangkuk saji , dihias dgn daun selada atau kol
/ A serving dish, lined with lettuce or cabbage leaves to serve in

Cara Memasak / Method :

1.Potong ayam bentuk dadu seukuran dadu keju
/ Cut the chicken into cubes to match the cheese.
2.Campur ayam, keju, garam dan merica, tambahkan mayonaise, aduk sampai rata
/ Mix together, the chicken, cheese, salt and pepper. Add enough mayonnaise to coat the mixture well.
3.Pindahkan ke mangkuk saji , hias, dinginkan dan hidangkan
/ Transfer the mixture on to the prepared serving dish, garnish, chill and serve.

Makaroni Schotel

Ingredients:
250 gr Macaroni elbow, rebus 3/4
matang
200 gr Keju, potong dadu 1/2X1/2
cm
3 buah sosis, belah 2, potong
tipis 3 mm
100 gr daging giling special
(sedikit lemak)
400 cc susu cair
5 butir telur
1 butir bawang bombay, potong kecil kecil
2 sendok makan margarine
garam, gula, pala, merica

Topping Saus Putih:
1 sdm margarine (1 sendok munjung)
2 sdm tepung terigu
250 cc susu cair
garam, merica
100 gr keju parut

Directions:
Tumis bawang bombay dengan margarine sampai bawang layu,
masukkan pala, daging giling. Tumis sampai daging matang.
Campur semua bahan scotel termasuk
tumisan daging, aduk rata, jangan lupa...cicipi.
Tuang ke dalam pinggan tahan panas
yang sudah di oles margarine,
Kukus selama 30 menit. sisihkan

Topping:
cairkan margarine, masukkan
terigu, aduk2 sampai rata, tuangkan susu sedikit demi sedikit sambil di aduk
cepat agar tidak mringkil.
Masukkan garam dan merica.

Penyelesaian:
Tuang topping ke atas schotel,
ratakan, taburi dengan keju parut.
Panggang dengan api atas selama 15
menit

WESTERN FOOD

******************************************************
Soft Tofu and Spinach Soup

Makes: 4 servings

Ingredients:

6 ounces baby spinach leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
1 lb. soft block tofu, drained
3 cups chicken broth
1 Tbsp. soy sauce
1 tsp. sesame oil
1/4 lb. medium raw shrimp, shelled, deveined, and diced
1/2 carrots, thinly sliced
1 Tbsp. cornstarch dissolved in 2 tablespoons water

Instructions:

1. Place spinach in a food processor; pulse until chopped.
2. Cut tofu into thirds horizontally then julienne into strips
1/4-inch thick. Carefully transfer to paper towels to drain
thoroughly.
3. Combine broth, soy sauce, and sesame oil in a pot; bring to a
boil over medium-high heat. Add shrimp and carrot, cook for 1 to
2 minutes. Add cornstarch solution and stir until slightly
thickened. Add spinach and mix well.
4. Ladle soup into a serving bowl; place tofu over the soup and
serve.
******************************************************
Crispy Chrysanthemum Fish in Sweet and Sour Sauce

Makes: 4 servings

Ingredients:

1 lb. firm white fishfillets, such as catfish or Tilapia
1 tsp. salt
1/4 tsp. ground white pepper
1/4 cup ketchup
1/4 cup rice vinegar
1/4 cup chicken broth
3 Tbsps. plum sauce
2 Tbsps. light brown sugar, packed
1 Tbsp. vegetable oil
1/4 cup minced celery
1/4 cup sliced carrots
1/4 cup minced onion
1/4 cup minced green bell pepper
vegetable oilfor deep-frying
1/4 cup cornstarch

Cooking:

1. Lay one of the fillets on a cutting board with the tail end
facing you. Working with a thin-bladed knife and holding the
blade parallel to the cutting board, cut through the center of
the fillet starting at one of the long sides. Do not cut all the
way through the fillet: the idea is to `butterfly´
it, so it opens up like a book. Close the fillet back up and cut
it crosswise-through the uncut side-into 1/2-inch
wide strips. Sprinkle fish filets with salt and pepper. Let stand
for 15 minutes.

2. Prepare the seasonings: Whisk the ketchup, vinegar, plum
sauce, chicken stock, and brown sugar together in a small bowl
until well blended.

3. Heat a 2-quart saucepan over high heat until hot. Add oil and
swirl to coat the bottom. Add the celery, carrot, onion and bell
pepper and stir-fry until vegetables begin to soften, 2 to 3
minutes. Pour in the seasonings, bring the sauce to a boil, and
then reduce the heat to low to keep the sauce warm.

4. Pour enough vegetable oil into the wok to a depth of 3-inches.
Heat over medium-high heat to 375 F. Dust the fish strips with
cornstarch to coat them lightly and shake gently to remove any
excess. Hold one of the fish strips by the uncut end and slowly
lower the cut end into the oil. Gently move the fish constantly
as you lower it so the cut ends begin to curl. When the ends
begin to curl, release the fish into the oil. Repeat with as many
of the remaining fish fillets as will fit into the oil without
crowding. Cook until golden brown, about 2 to 3 minutes. Remove
the fillets with a slotted spoon and drain on paper towels.
Repeat with the remaining fillet strips.

5. Arrange the fried fillets on a warm platter with the curled
ends facing up. Spoon the sauce over the fish and garnish with
steamed bok choy. Serve immediately.
******************************************************
Steamed Crabs with Shaoxing Wine Sauce

Makes: 2 servings

Ingredients:

4 live Maryland blue crabsor 1 live Dungeness crab
4 egg whites, lightly beaten
1/3 cup chicken broth
2 Tbsps. Chinese rice wine, (shaoxing wine)
1/3 cup Chinese rice wine, (shaoxing wine)
2 tsps. minced fresh ginger
2 tsps. sesame oil
1/4 tsp. salt

Cooking:

1. If using Maryland crabs, clean well and remove skirt from each
crab. If using Dungeness crab, remove top shell, clean and
quarter crab bodies. Combine egg whites, soup stock, and 2 Tbsp.
rice wine; pour into a heatproof serving plate. Arrange crab
pieces on egg white mixture; place top shells of crabs on top of
crab pieces.

2. Combine seasoning ingredients in a bowl; set aside.

3. Prepare a wok for steaming. Add crabs; steam 10 to 12 minutes
or until crabs turn red and egg whites turn opaque. Pour
seasonings on top of crabs. Cover and steam another 2 minutes.
Serve hot.
******************************************************
Red-Cooked Chicken

Makes: 4 servings

Ingredients:

3/4 lb. boneless, skinless chicken thighs
1 Tbsp. cornstarch
1 tsp. sugar
1/8 tsp. ground white pepper
1 Tbsp. Chinese rice wine
2 tsps. dark soy sauce
1 tsp. soy sauce
1 tsp. sesame oil
2 Tbsps. vegetable oil
2 ounces preserved ducks, diced
5 shallots, peeled
2 green onions, cut into 1-inch pieces
4 slices ginger, crushed
1-1/2 cups chicken broth
2 fresh red chilis, seeded and sliced
2 fresh green chilies, seeded and sliced

Cooking:

1. Combine chicken and marinade ingredients. Mix well and set
aside for 15 minutes.

2. Heat wok over medium heat until hot. Add oil and swirl to coat
sides. Add duck, shallots, green onions and ginger; stir-fry for
20 seconds. Add chicken; stir-fry for 1 minute. Add chicken stock
and bring to a boil. Cover, reduce heat and simmer for 25 to 30
minutes. Add chilies; cook for 3 to 4 minutes. Serve with steamed
rice.
******************************************************
Curried Seafood Over Rice

Makes: 6 servings

Ingredients:

1 Tbsp. Chinese rice wine
1/2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground white pepper
1/4 lb. medium shrimp, peeled and deveined
1/4 lb. bay scallops
1/4 lb. squid, cleaned and bodies cut into rings
1-1/2 cups chicken stock
2 Tbsps. coconut milk
2 tsps. soy sauce
1 Tbsp. curry powder
2 Tbsps. vegetable oil
1 egg, slightly beaten
4 cups cooked rice
1 small onion, diced
2 tsps. minced fresh ginger
1/4 carrots, diced
1/3 cup frozen peas, thawed
2 Tbsps. butter
2 Tbsps. all purpose flour

Cooking:

1. Combine marinade ingredients (rice wine, cornstarch, salt, and
pepper) in a bowl; add shrimp, scallops, and squid and stir to
coat. Let stand 20 minutes. Whisk together seasonings (stock,
coconut milk, soy sauce, curry powder, white pepper), in another
bowl; set aside.

2. Heat 1 tablespoon cooking oil in hot wok over medium-high
heat. Add egg; scramble and cut into small pieces with spatula.
Add rice; stir-fry 2 minutes. Remove to a serving plate.

3. Heat 1-tablespoon oil in the wok over medium heat. Add onion
and ginger; stir-fry until fragrant. Add seafood; stir-fry 2
minutes. Add carrots and peas; stir-fry 1 minute. Remove and set
aside.

4. Melt butter in a saucepan over medium heat. Add flour; cook,
stirring constantly, about 1 minute. Add seasonings; cook,
whisking, until sauce comes to a boil. Add seafood mixture; mix
thoroughly. Pour sauce over rice.
******************************************************
Eight Treasure Steamed Rice Pudding

4 Servings

Ingredients:

2 cups rice
3 cups water
1 Tbsp. vegetable oil
1/4 cup sugar
1 cup lotus seed paste
1/4 cup candied lotus seed
6 dried red dates, soaked
4 maraschino cherries, halved
3 dried apricots, quartered
2 candied kumquats, sliced
2 Tbsps. dried cherries
2 Tbsps. raisins
1/2 cup water
1 Tbsp. lemon juice
1 cup sugar

Cooking:

1. Combine rice and enough water to cover; soak 2 hours. Drain.
Combine rice and water in a pot; cook over medium-high heat until
crater-like holes form. Reduce heat to low; cover and cook 15 to
20 minutes. Let cool. Combine cooked rice with cooking oil and
sugar; stir to coat. Set aside.

2. Brush bottom and sides of two bowls with oil. Layer half of
candied fruits on bottom of bowl to form a pattern; add rice to
fill bowl. Place 1/2-cup lotus seed paste in the middle of the
rice. Press down to pack rice and lotus seed paste. Repeat with
remaining bowl, rice, and lotus seed paste.

3. Prepare a wok for steaming. Add puddings; steam 10 minutes.
Invert bowl to unmold puddings on a serving plate.

4. Combine syrup ingredients in a saucepan; bring to a boil. Cook
until sugar dissolves. Add cornstarch solution; cook, stirring,
until sauce thickens. Pour sauce over puddings and serve.
******************************************************
Adapted from Martin Yan´s Cooking at Home
(Wan Li Book Co Ltd)
Copyright Yan Can Cook Group 2005
******************************************************

HOT DOG

Bahan
- 4 buah roti hot dog, siap pakai, kerat keliling
- 2 sdm mayones botolan
- 1 sdm mentega
- 4 buah sosis sapi hot dog
- 4 lembar daun selada
- 4 sdm saus tomat
- 4 sdm saus cabai botolan
- 4 buah acar mentimun botolan, iris tipis
- 2 sdm mustard pasta

Cara membuat
1. Sayat membujur roti menjadi dua. Panggang sebentar dalam toaster (bekas belahan menghadap ke atas) hingga kering.
2. Olesi masing-masing dengan mayones. Sisihkan.
3. Panaskan mentega hingga leleh. Goreng sosis hingga agak kering. Angkat.
4. Taruh selembar selada dalam roti. Beri sosis goreng.
5. Tambahkan saus tomat, saus cabai, dan acar mentimun, serta mustard pasta.
6. Tutup rapat. Sajikan segera.

MOULLES MARINIERE

1-2 Kg kerang hijau
1-2 sdm minyak zaitun extra virgin (oilve oil)
1 sdm mentega
1-2 btr bwg bombai besar, dirajang (finely chop).
3-4 sg bwg putih, dirajang.
1 butir bwg merah, dirajang.
2-3 sdt lada hitam (lebih baik yg dari butiran lalu
digiling, atau ulek kasar).
150-250 ml dry white wine, biasanya varietas
chardonnay (bisa disubstitusi) .
500-1000 ml air
1-2 Sdm parsley/seledri (di rajang kasar).
2 btg daun bawang (setara 3-4 sdm), potong melintang
dan sedikit dimemarkan (keprek).
2 sdt campuran thyme dan rosemary.
200-250 ml creme fraiche (bisa sour cream atau double
cream juga).
garam secukupnya
gula secukupnya (sekitar 1-2 sdt)

Teman makan:
Roti baguette (roti panjang perancis yg agak keras itu
lho), atau
Kentang goreng batangan (french fries)

Cara masak (sekitar 30 menit minus persiapan):
1. Bersihkan rumah kerang dengan air mengalir. Pilih
kerang yg segar. Sisihkan.
2. Panaskan minyak zaitun dan mentega secara
bersamaan.
3. Tumis semua bawang sampai layu dan sedikit wangi
(tidak perlu sampai coklat/golden) .
4. Masukkan lada hitam (kalau suka, lada hitam bisa
dibakar dulu sebentar, caranya sebelum langkah ke-2,
tabur lada hitam di panci yg anda gunakan sampai
sedikit berasap dan tercium bau lada, biasanya rasa
ladanya semakin kuat).
5. Masukkan wine, panaskan sampai mendidih, kemudian
masukan air, daun bawang, seledri, thyme-rosemary
(kalau mau bisa tambah oregano ataupun basilikum),
garam, gula, dan panaskan lagi sampai mendidih.
6. Masukkan kerang hijau, diaduk-aduk sekitar 5 menit,
lalu tutup panci dan didihkan sekitar 15 menit (sambil
sesekali diaduk agar matang merata).
7. Bila semua kerang sudah terbuka (kalau memakai
kerang segar), kecilkan api, kemudian masukkan creme
fraiche dan aduk.
8. Terus diaduk sehingga mendidih lagi dan langsung
matikan api.
9. Kerang hijau siap disantap :).

Utk karbohidratnya:
Baguette
1. Potong melintang baguette, panggang sampai coklat
(golden).
2. Ambil bawang putih, lalu usapkan pada permukaan
baguette. Kalau suka, bisa dioleskan mentega juga.
3. Panggang lagi sampai wangi. Keluarkan, dan siap
disantap.

Kentang panggang:
1. Goreng kentang sesuai selera heheheheh.

Cara makan:
1. Pisahkan kerang dan sup-nya. Taruh sup dalam
mangkok sesuai jumlah peserta.
2. Kalau memakai baguette, celupkan baguette, lalu
dimakan sambil menikmati menguliti kerang hehehehe.
3. Kalau kentang, ya atur saja di piring, kasih
mayonaise (atau saos yg anda sukai), lalu ya udah
dimakan gitu aja :p.

Substitusi white wine:
White wine, dapat diganti dengan jus anggur putih,
cidar apel, atau jus apel.