Gulai Tunjang masakan Padang

Gulai tunjang ini bisa dibuat dengan kikil atau kepala ikan kakap sesuai selera, bahan-bahannya mudah didapat. silahkan mencoba.

Gulai Tunjang

Bahan:

* 750 gr tunjang atau kikil sapi

* 1500 ml santan dari 1 butir kelapa

* 1 lbr daun kunyit

* 4 lbr daun jeruk

* 2 btg serai memarkan

* 2 bh asam kandis

Bumbu halus:

* 15 bh bawang merah

* 3 siung bawang putih

* 10 bh cabai merah

* 3cm kunyit

* 3 cm jahe

* 3 cm lengkuas

* 1/2 sdm garam

Cara membuat:

* Bersihkan tunjang atau kikil, rebus sampai lunak, buang air rebusannya.

* Rebus santan, bumbu halus, daun kunyit, daun jeruk dan serai sambil diaduk hingga mendidih.

* Masukkan tunjang , rebus dengan api kecil sambil diaduk.

* Setelah santan agak mengental, masukkan asam kandis.

* Rebus hingga bumbu meresap dan kuah mengental.

Untuk 3 orang.

Sumber : Nova

Readmore »»

Fettucinne bolognese

Bahan
200 g fettuccine, rebus, tiriskan
250 g daging sapi cincang
75 ml susu tawar cair
60 g wortel potong dadu kecil
60 g keju parmesan
2 sdm pasta tomat
5 sdm saus tomat
2 buah tomat, rebus, haluskan
2 sdm mentega
Bumbu: FETTUCINNE
60 g bawang bombay cincang
2 siung bawang putih, cicnag
2 sdt bubuk oregano
1 sdt bubuk daun basil
½ sdt bubuk bay leaf
½ sdt pala halus
½ sdt lada halus½ sdt garam halus.

Cara Membuat: fettucine bolognese

Rebus air dengan ½ sdt garam. Masukkan fettuccine, masak hingga matang. Angkat. tiriskan.
Saus Bolognese: Panaskan mentega, tumis bawang bombay dan bawang putih hingga harum. Masukkan daging cincang, aduk hingga daging berubah warna. Tuang susu tawar cair, saus tomat, tomato pasta, dan rebusan tomat. Masak hingga mendidih. Angkat. Sisihkan.
Penyajian: Siapkan pinggan saji, masukkan fettuccine, sesaat sebelum disajikan, siram dengan sasu bolognese dan taburi keju parmesan. Hidangkan hangat.

Readmore »»

Chicken Katsu

Chicken Katsu 

Bahan:

4 pt besar daging dada ayam (dari 2 potong dada ayam yang dibagi 2)

2 btr telur ayam

2 sm susu evaporated (jika tidak ada bisa diganti dg susu bubuk yg dilarutkan)

1 sm air jeruk lemon

100 gr tepung terigu

¼ st merica bubuk

1 st garam halus

½ vetcin (optional)

tepung roti/tepung panir yang kasar

Cara membuat:

1.. pukul2 daging ayam dengan palu steak agar empuk dan pipih

2.. beri bumbu2 : merica, garam, vetcin dan air jeruk lemon, ratakan, diamkan

kira2 30 menit agr bumbu merecap

3.. campur jadi satu telur dan susu aduk asal tercampur

4.. lumuri daging dg terigu kering, celupkan ke dlm campuran telur susu, lalu

gulingkan pada tepung roti kasar. Diamkan dahulu bbrp saat dlm kuklas agr

tepung rotinya lebih menempel

5.. goreng dg minyak banyak (deep fry) sampai kuning keemasan , kira2 8

menit, dengan api sedang

6.. hidangkan dg salad & sausnya

Readmore »»

Ayam Bakar Kecap

Bahan :

Ayam, potong2 beri air jeruk nipis / lemon
Minyak goreng
2 btg serai, geprek
3 lbr daun salam
Kecap Manis
Mentega

Bumbu dihaluskan:

6 siung bawang merah
4 siung bawang putih
3 buah kemiri, sangrai
Lada, garam

Cara memasak :

Tumis bumbu halus sampai wangi, masukkan serai dan daun salam. Kemudian masukkan ayam, aduk-aduk sampai tercampur rata dengan bumbu. Biarkan sesaat sampai ayam mengeluarkan airnya dan bumbu meresap ke dalam ayam.
Letakkan ayam dalam pinggan bakaran, olesi dengan mentega dan kecap manis. Panggang dalam oven / bakar. Balik ayam sesekali diberi olesan mentega dan kecap manis. Angkat.
Santap dengan nasi putih hangat dilengkapi dengan sambal dan lalapan. Mantap !!!

Readmore »»

Daging masak paprika dan brokoli

Daging, potong tipis panjang
1/2 sdt garam
1/2 sdt merica
4 sdm minyak zaitun
2 siung bawang putih, cincang halus
50 gr bawang bombay, cincang
100 ml air kaldu
100 ml saos tomat
1 sdm kecap inggris
1 bh paprika merah, iris memanjang
1 sdt daun basil kering , bisa di beli di supermarket bagian bumbu rempah2 .
broccoli, potong agak kecil
5 ml air jeruk nipis dari 1 bh jeruk nipis.

Cara memasak :

1. Rendam daging dengan garam dan merica, biarkan selama 30 menit.
2. Panaskan sedikit minyak zaitun sampai kecoklatan. Angkat.
3. Panaskan sisa minyak zaitun, tumis bawang putih dan bawang bombay.
4. Tambahkan air kaldu, saos tomat, kecap inggris, paprika dan basil. Masak

dengan api kecil semalam lk 5 menit sampai saos kental. Tambahkan gula

dan garam bila perlu. Masukkan ayam, aduk kembali. Kemudian masukkan

broccoli aduk selama 1 menit. Sebelum diangkat, beri air jeruk nipis.

Note : minyak zaitun bisa di ganti dengan minyak lainnya.

Readmore »»

Mie ayam Special

Bahan :
100 gr mie mentah (rebus hingga mengambang, angkat)

Topping ayam :
250 gr jamur (saya pake straw mushroom-yg warnanya agak hitam biar mirip bakmi GM gitu)
500 gr daging ayam rebus, potong dadu
2 sdt bawang putih cincang
2 sdt bawang merah
1 sdm saos tiram
2 sdm kecap manis
1 sdt lada halus
2 sdt garam
1 sdm gula

Cara membuat :
Tumis bawang putih dan bawang merah hingga wangi, masukkan ayam dan bumbu lain, aduk rata. Tambahkan sedikit air, masak lagi hingga mendidih. Angkat.

Kuah mie ayam :
Tumis bawang putih, tambahkan kecap manis, fish sauce/kecap asin ikan dan lada. Masukkan air kaldu ayam dan bakso sapi. Masak hingga mendidih. Angkat.

Cara penyajian :
Taruh dalam mangkok :
1 sdm minyak sayur
1 sdt kecap asin (fish sauce)
1/2 sdt vetsin

Masukkan mie rebus dalam mangkok berisi bumbu, aduk rata. Beri sawi rebus dan bakso sapi.
Taburi dengan irisan daun bawang dan bawang goreng.
Beri topping ayam secukupnya. Terakhir siram dengan kuah.
Santap hangat2 dengan sambal, saos sambal dan kerupuk pangsit.

Readmore »»

Brilliant in color and flavor, this creamy dairy-free version is wonderful with a slice of whole grain bread for a light lunch or as the first course at a dinner party. This recipe is great for the winter months when fresh tomatoes are expensive or hard to find.


Serves 4
Prep Time: 35 minutes
Cook Time: 30 minutes
Ingredients:

* 1 ½ quarts vegetable broth or water
* 1 medium-sized onion, finely chopped
* 1 large Yukon potato, sliced thin and chopped
* 1 stalk celery, finely chopped
* 1 large carrot, finely chopped
* 1 12 oz. can diced tomatoes, no salt added
* 1 6 oz. can tomato paste
* 1 cup unsweetened plain soy yogurt (such as Wild Wood)
* Salt and pepper, to taste

Preparation:

1. Bring the vegetable stock or water to a boil in a 3-quart or larger stockpot, adding in the onion, potato, celery, and carrot. Boil until vegetables are tender, about 10 minutes.

2. Turn down the heat to medium-low. Add in the can of diced tomatoes and tomato paste, stirring until combined, cover the pot and let simmer for 20 minutes.

3. Turn off the heat. Carefully, one cup at a time, puree the mixture in a blender or food processor until the soup is consistent.

4. Add the liquid back into the pot and stir in the soy yogurt, salt and pepper. Heat until desired temperature and consistency. Serve hot, garnishing with a bit of soy yogurt or fresh herbs if desired.

Readmore »»

Salmon Pâté

Healthier than traditional versions but
every bit as elegant and delicious,
this hors d'oeuvre is gourmet dairy-free cuisine.


This pâté is really special, tasty and easy to prepare. For a little extra flare, bake the pâté in lightly-oiled ramekins and turn them out on a platter to serve.

Makes one 9"x 5" terrine or 12 ramekins (see note)
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients:

* 2 14-ounce cans boneless and skinless salmon, no-salt added variety, drained
* 2 12-oz blocks silken extra-firm tofu, with packing water
* 1 cup finely ground cashews
* 2 T. white wine vinegar
* 2 T. salt
* 1 cup chopped scallions

Preparation:

1. Preheat the oven to 350 F. Line a 9” x 5” loaf pan with parchment paper and set aside.
2. In a blender, combine the salmon and the tofu until well blended. Add the cashews, vinegar and salt and blend until creamy. With a wooded spoon or spatula, fold in the scallions.

3. Spread the mixture into the prepared pan and bake until puffed up and golden brown, about 35-45 minutes. Remove and let cool completely. Chill for at least 2 hours before turning out onto a platter or plate and serving.

Readmore »»

Baked Dairy-Free Macaroni & Cheese

This Dairy-Free Macaroni & Cheese is
a dressed up dairy-free version of
a comfort food classic.



Who ever said macaroni and cheese is just for kids? This macaroni and cheese bake is simple to prepare and dressed to impress even for adult tastes. Add chopped prosciutto for an extra kick, or garnish with lightly steamed greens.

Serves 4
Prep Time: 0 hours, 10 minutes
Cook Time: 0 hours, 35 minutes
Ingredients:

* 8 oz. elbow or bowtie pasta
* ¼ cup flour
* 2/3 cup nutritional yeast
* ½ t . powdered garlic
* 4 t .sea salt, plus more for seasoning
* 4 T. plus 1 t. olive oil
* ½ cup finely chopped yellow onion
* 1 3/4 cups unsweetened soymilk
* 2 egg yolks, beaten
* ½ cup fresh bread crumbs, made from day-old bread
* ¼ cup raw sunflower seeds or pumpkin seeds
* Cayenne pepper or black pepper, to taste

Preparation:

1. Preheat oven to 375 F. Oil four individual soufflé dishes, two 14 oz gratin dishes or other ovenproof casserole dishes.

2. Boil 2 ½ quarts water in a medium-sized saucepan.Add pasta to boiling water. Boil until tender, about 7 minutes. Drain in a colander and set aside.

3. Meanwhile, combine the flour, nutritional yeast, powdered garlic and sea salt in a small bowl. Set aside.

4. Using a small saucepan, heat the 4 T olive oil over medium heat. Add the onions to the hot oil, and, stirring constantly, cook for about 4 minutes, or until onions are translucent.

5. Add the dry mixture to the pan, stirring constantly with a wire whisk to avoid burning the flour. (The mixture will seem dry at first, but will soon soak up the oil and liquid from the onions.)

6. Sirring constantly, gradually add the soymilk, about ¼ cup at a time until the mixture is a thick, but not too thick, consistency. Turn off heat.

7. Add the pasta to the saucepan, mixing well. Add the egg yolks, mixing quickly to avoid cooking.Portion the pasta and sauce into the prepared dishes.

8. Make the topping. Combine the bread crumbs, sunflower seeds and remaining 1 t. olive oil in a small bowl. Sprinkle over pasta. Season with salt and pepper, and bake for 35 minutes or until top is golden brown. Serve hot.

Readmore »»