Poin Penting

Wednesday, January 3, 2007

Recipe To Bake Perfect Rice

Rice may be adapted by 3 methods, anniversary of which requires an altered admeasurements of water. These methods are boiling, which requires 12 times as abundant baptize as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much.

Whichever of these methods is used, however, it should be remembered that the rice grains, back appropriately cooked, charge be accomplished and distinct. To accord them this anatomy and anticipate the rice from accepting an adhesive appearance, this atom should not be afflicted too abundant in affable nor should it be adapted too long.

BOILED RICE - Baking is about the simplest way. Appropriately above rice not alone forms an admired bowl itself, but is an accomplished foundation for added dishes that may be served at any meal. The baptize in which rice is above should not be wasted, as it contains abundant comestible material. This baptize may be activated in the alertness of soups or sauces, or it may alike be acclimated to accumulation the aqueous appropriate in the authoritative of aggrandize bread.

BOILED RICE (Sufficient to Serve Eight)

1 c. rice ; 3 tsp. Salt; 3 qt. baking water

Wash the rice anxiously and add it to the baking absolute water. Abscess rapidly until the baptize begins to arise alabaster because of the starch advancing out of the rice into the baptize or until an atom can be calmly ashamed amid the fingers. Drain the adapted rice through a colander, and again cascade algid baptize over the rice in the colander, so as to ablution out the apart starch and leave anniversary atom distinct. Reheat the rice by afraid it over the fire, and serve hot with butter, gravy, or chrism or milk and sugar.

JAPANESE METHOD - Rice able by the Japanese adjustment may be acclimated in the aforementioned means as above rice. However, unless some use is to be fabricated of the aqueous from above rice, the Japanese adjustment has the advantage of actuality an added economical way of affable this cereal.

JAPANESE METHOD (Sufficient to Serve Eight)

1 c. rice ; 1-1/2 tsp. Salt; 5 c. baking water

Wash the rice, add it to the baking absolute water, and abscess boring for 15 minutes. Again awning the apparatus in which the rice is affable and abode it in the oven for 15 account more, in adjustment to clear the baptize added absolutely and accomplish the grains bendable after actuality mushy. Serve in the aforementioned way as above rice.

STEAMED RICE - To beef rice requires added time than either of the above-mentioned affable methods, but it causes no accident of aliment material. Then, too, unless the rice is afflicted too abundant while it is steaming, it will accept a bigger actualization than rice adapted by the added methods. As in the case of above rice, aflame rice may be acclimated as the foundation for an array of dishes and may be served in any meal.

STEAMED RICE (Sufficient to Serve Six)

1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Wash the rice anxiously and add it to the baking absolute water. Baker it for 5 account and again abode it in a bifold boiler and acquiesce it to baker until it is soft. Keep the affable apparatus covered and do not activity the rice. About 1 hour will be appropriate to baker rice in this way. Serve in the aforementioned way as above rice.

Source : http://menumakanan.com/content/view/36/2/

Tuesday, January 2, 2007

Recipes for Lotek

Almost was similar with gado gado, but this was typical in several areas. Can be found in the Bandung area, Cilacap. Possibly all along the south route the Javanese Island.


Ingredients :

· 5 item long bean , cut 2 cm
· 1 carrots, sliced (Cut into flat rectangular pieces)
· 1 labusiam / gourd vegetables ,peeled , sliced (Cut into flat rectangular pieces)
· vegetables such as spinach
· 1 potatoes boiled and sliced quarters
· 100 gr or in accordance with cabbage appetite that has been sliced
· 10 item beans ,cut 2 cm
· 1 teaspoon tamarind water
· 100 ml water
· 2 spoontable fried onion
· ingredients peanuts sauce for lotek
· 100 peanut, fried
· 2 item cayenne pepper / according to taste
· 0.5 cm Lesser galangal / kencur
· salt a little
· 0.5 teaspoon palm sugar

Make a peanuts sauce :

Put all ingredients and potatoes blend it used blender. Added tamarind water and 100 ml water.and mix all.

Methods :

steaming long bean ,carrots, gourd vegetables, cabbage, bean, to tenderize.
mix all vegetables with peanuts sauce.
Serve appealing fried onion. (rH)

Source : http://menumakanan.com/content/view/7/2/

Heart Rendang (Rendang Hati) Recipes

Rendang is a name of Indonesian traditional cooking that came from West Sumatra (Sumatra Island). Rendang was really famous with it’s hot and deliciously flavours. The main material of this cooking recipes is meat (chicken, cow, goat, etc). Apart from meat, Rendang main material is Heart or other.

Ingredients :

· Heart = 1 of ½ kg
· Coconut Milk (from 3 ½ of coconuts) = 16 glasses

The spice :

· Rough-skinned citrus fruit leaves = 1 piece
· Serai (Lemon Grass) = 1 piece. (Serai is a kind of grass plant that his leaves were long like the tall grass, was used as the kitchen spice to make food smelled good)
· Turmeric leaves = 1 piece
· Acid kendis = 2 piece

The spice that was refined :

· Candlenuts = 2 piece
· Garlic = 6 fangs
· Shallot = 10 fangs
· Red chili rolled = 2 spoons
· Ginger = 1 part
· Galingale = 1 part
· Salt = adequate

Methods :

· Cut to the piece Heart to four sided but don't be too thin, afterwards washed through to clean
· Make all the spices soft. Except the turmeric leaves, lemon grass, acid kendis and rough-skinned citrus fruit leaves
· Prepare the wok and boiled all the spices
· Stirred continually coconut milk did not break. If already thick and went out its oil, put the Heart
· Stirred again slowly so that the heart is not destroyed, cooked with middle fire
· If you wanted Heart Rendang (Rendang Hati) with the blackish colour, cooked with small fire

Source : http://menumakanan.com/content/view/23/2/

Monday, January 1, 2007

Gudeg Jogja

Bahan :
1 kg nangka yg sedang tuanya (tidak terlalu muda dan tdk terlalu tua), potong-potong (echa: 3 kaleng)
12 btr telur rebus utuh (kupas kulitnya kalau ingin bumbunya lebih meresap)
1000 cc air kelapa (echa: nggak pakai, tapi pakai 1 sdt cuka)
8 – 10 lbr daun salam
5 – 8 iris lengkuas ½ x 8cm yg diiris menurut panjangnya
200 gr gula merah, iris halus
2000 cc santan dari 1 butir kelapa (echa: 1 liter santan kotak)

Haluskan :
12 btr bawang merah
12 siung bawang putih
1 sdt ketumbar (echa: 1 sdm)
2 sdm garam (echa: 3 sdt)

Cara Membuat :
Tahap I

1. Karena memasaknya butuh waktu lama dan sampai cairannya mengering, maka gunakanlah panci beralas tebal.
2. Tata daun salam menutupi dasar panci, tata juga diatasnya irisan lengkuas (selain sebagai penyedap, juga berfungsi sebagai alas masakan ini agar tidak hangus).
3. Campur bumbu halus dengan 500 cc air kelapa, aduk rata.
4. Masukkan berturut turut potongan nangka muda, telur rebus, gula merah, siram bumbu halus yang dicairkan dengan air kelapa.
5. Tambahkan air kelapa secukupnya sebatas tinggi nangka + telur tadi agar terenda.
6. Tutup panci rapat-rapat, masak diatas api sedang , tanpa dibuka tutupnya sekalipun selama kira-kira 2 jam.

Tahap II

1. Setelah 2 jam lihat apakah airnya sudah tinggal sedikit, angkat dulu telurnya dan sisihkan sementara agar tidak hancur.
2. Masukkan santan, aduk-aduk dengan sendok kayu sambil menghancurkan potongan nangka (jaga jangan sampai daun salam dan lengkuasnya terangkat . Pada tahap ini volume nangka menjadi kurleb separonya.
3. Masukkan kembali telurnya sampai sedikit terkubur dalam nangka.
4. Masak lagi dengan api kecil selama minimal 3 jam.
5. Aduk sesekali sampai santan habis.
6. Pada tahap II ini biasanya memasak sampai 7 jam pake kompor listrik dengan pengaturan api 1/2nya atau 300w agar terjaga kestabilan apinya, karena kalau pakai kompor gas, apinya suka mati karena diatur kecil sekali.
7. Hasilnya gudeg cantik berwarna coklat kemerahan dengan cairan yang sedikit dan kental.
8. Siramkan areh/ kuah opor ayam kental diatas gudeg nangka ini secukupnya pada saat dihidangkan.

Cara Membuat versi Echa (dengan panci tekan dan nangka kaleng):

1. Susun daun salam di panci tekan.
2. Susun lengkuas.
3. Masukkan nangka kaleng yang sudah dipotong-potong.
4. Tambahkan telur rebus yang sudah digurat-gurat dengan pisau.
5. Masukkan gula merah iris
6. Campur bumbu halus, garam, cuka, dan santan. Aduk rata, tuang ke dalam panci.
7. Tutup panci dan jerang di atas kompor. Masak seperti ketika memasak daging dengan panci tekan.
8. Setelah itu kecilkan kompor (Untuk kompor listrik yang biasa di pakai di Jerman, saya setel di nomor 1)
9. Masak kira-kira 1 jam. Matikan kompor. Dan tunggu sampai panci bisa dibuka
10. Angkat telur. Dengan tutup terbuka, panaskan lagi gudeg dengan api besar hingga air agak susut. Sesekali tekan-tekan nangka agar hancur.
11. Masukkan kembali telur. Tutup panci, dan masak kembali dengan api kecil selama kurang lebih 1 jam.

Pelengkap Gudeg: Bumbu Areh, Opor Ayam & Tahu, Sambal Goreng Krecek
Bumbu Areh

gunakan kuah opor ayam tahu yang sedap dan yang jumlah santannya dilebihkan dan kental, karena areh tradisionalnya
hanya santan yang cuma dibubuhi garam dan daun salam aja.

OPOR AYAM TAHU

Bahan :
2 ekor ayam, potong 8, goreng setengah matang
4 buah tahu putih besar, potong 4, goreng
2250 cc santan dari 3 butir kelapa ( pisahkan kental dan encer )
4 sdt gula merah
3 btg serai, memarkan
6 lbr daun jeruk purut
minyak goreng untuk menumis

Haluskan :
18 btr bawang merah
18 siung bawang putih
15 btr kemiri sangrai
1 sdt ketumbar sangrai
1 ½ sdt jintan sangria
3 cm langkuas
5 sdt garam

Cara Membuat :

1. Tumis bumbu yang dihaluskan sampai harum, tuangi santan cair.
2. Masukkan gula, serai, daun jeruk purut, didihkan.
3. Masukkan ayam dan tahu yang telah digoreng sampai kuah tinggal setengah.
4. Masukkan santan kental, timba-timba agar santan tidak pecah.
5. Masak terus sampai santan agak mengental

SAMBAL GORENG KRECEK

Bahan :
300 gr krupuk krecek khusus masakan (kalau yg untuk dimakan langsung sering hancur bila dimasak )
200 gr kacang tolo
50 gr cabe rawit besar warna merah, kuning dan hijau ( jumlah bisa disesuaikan dgn selera )
1 sdt asam
2 ltr santan dari 1 butir kelapa ( pisahkan yang kentalnya )
3 lbr daun salam
6 cm lengkuas, memarkan
100 gr cabe merah besar, rebus, blender halus
100 cc minyak goreng
garam secukupnya
gula merah secukupnya

Haluskan :
12 btr bawang merah
12 siung bawang putih

Cara Membuat :

1. Cuci kacang tolo sampai bersih, tiriskan dan masukkan dalam air mendidih dipanci hingga terendam kurleb 5 cm diatasnya. Diamkan selama 2 jam, hingga kacang mengembang.
2. Rebus kembali, didihkan selama kurang lebih 10 menit (tambahkan airnya hingga tetap terendam air 5 cm diatasnya).
3. Tiriskan dan bilas dengan menyiramkan air sampai bilasannya jernih.
4. Rendam krecek dgn air biasa hingga lunak, peras dengan kedua telapak tangan saling menggengam agar krecek tidak hancur. Bilas dan peras lagi beberapa kali dengan cara yang sama, sampai keluar semua minyak yang coklat kehitaman dan airnya jernih.
5. Tumis cabe merah halus dengan 100 cc minyak goreng, hingga minyaknya keluar dan berwarna merah menyala, sisihkan.
6. Tumis bumbu yang dihaluskan dengan sedikit sisa minyak tumisan cabe sampai harum, masukkan serai, daun jeruk purut.
7. Tuangi santan cair, didihkan, bubuhi garam dan gula.
8. Masukkan Kacang Tolo, masak sampai matang, kemudian masukkan kreceknya dan santan kental.
9. Timba-timba agar santan tidak pecah , setelah agak mengental masukkan cabe rawit.
10. Masak terus sampai kuah mengental, dan minyak berwarna merah cerah mengambang dipermukaan.

Catatan:

‘Ampas gudeg’ yang berupa salam, laos dan sedikit gosongan nangka berbumbu bisa dipakai untuk membuat telur pindang susulan. Tambahkan air/santan encer, garam dan gula secukupnya sampai telur rebus yg diretakkan kulitnya terendam. Masak lagi sampai kulit telur coklat, dan bumbu meresap.

Sumber : http://bankresep.wordpress.com/2008/01/24/gudeg-yogya/