Description:
Dalam bahasa indonesia karena udah banyak yang tulis. Dapet resepnya dari buku "Les Halles Cookbook", pinjem dari National Library of Singapore. Steak dari daging mentah ini wuenakkk buanget. Seperti makan salad, tapi ada daging mentah. Rasanya asem asem asin tapi ada lunak lunak dingin daging sapi giling. Bikin steak ini persis sebelum dihidangkan, dan daging sapinya harus sesegar mungkin.

Ingredients:
2 kuning telur
2 sdm mustard Dijon
4 filet anchovy cincang
2 sdt saos tomat
1 sdt saos inggris
saos tabasco sesuai selera
merica hitam butiran, ulek / giling, sesuai selera
1/4 cangkir minyak salad (minyak jagung atau kedele)
3 sdm Cognac kalau suka pake alkohol : ini utk membantu membunuh kuman daging dan juga menambah aroma, bukan utk mabok sih, tapi terserah mau pake apa engga.
1 bawang bombai kecil, cincang halus
60 gram acar capers (apa ya bahasa indonesianya)
60 gram acar timun kecil2 (gherkins / cornichon), cincang
4 batang peterseli, cincang
600 gram daging steak sirloin. cincang pakai pisau sampe halus. Kalau males sih boleh beli daging yg udah cincang sih. Tapi idealnya dicincang sendiri pake pisau.
* 1 1/4 lb. fresh sirloin, finely chopped (560 g)
* French fries, optional
* 4 slices fine quality white bread, toasted, quartered, for toast points

Directions:
1. Masukkan kuning telur





2. Masukkan anchovy cincang




3. Masukkan mustard, saos tomas, saos inggris, tabasco




4. Masukkan merica ulek, minyak salad, cognac



5. Masukkan bawang bombai cincang, acar capers, acar timun cincang, dan peterseli cincang.




6. Aduk saus, campurkan daging lalu aduk lagi merata




7. Hidangkan dengan kentang goreng panas, roti bakar hangat, atau garlic bread hangat. Steak bisa dioles ke atas garlic bread. Sedap!

Description:
After eating mexican ceviche last year and watched Anthony Bourdain's Peru episode, I want to try to make ceviche. This is a type of Latina appetizer made from raw fish... delishioush... My attempt was quite OK, I really enjoyed my codfish ceviche. This dish is easy peasy but looks posh.

Ingredients:
300 grams fresh raw white fish fillet (snapper, cod)
1 red onion
1 bunch of coriander leaves
2 cloves garlic
1/2 teaspoon salt or to taste
1/4 cup lime juice from 2 or 3 limes

Directions:
Chop all of the ingredients except fish into small pieces.
Cut fish into 1cm cubes.
Toss the fish into the rest of the ingredients, mix well.
Put in the fridge for 1-2 hour to marinate the fish well.
Eat!

Description:
Ditulis di sini biar ga lupa..

Ingredients:
- Kulit lumpia vietnam (rice paper)
- Daun selada
- Daun kemangi vietnam (lemon basil)
- Daun ketumbar
- Daun bawang
- Daging udang rebus
- Daging kepiting rebus atao kepiting imitasi
- Bihun, seduh air panas mpe lunak tapi jangan kelunakan
- Toge

Bahan Saos
- 1/4 cangkir kecap ikan
- 1/4 cangkir air jeruk nipis
- 2 sdm gula pasir
- 2 siung bawang putih, geprek, cincang
- cabe rawit sesuai selera, cincang

Directions:
Lumpia
1. Siapin bahan2 di wadah2 terpisah. Siapin 1 piring legok dengan air suam2 kuku. Siapin talenan dengan dibasahi air sedikit
2. Rendam kulit lumpia selama 2-3 menit di air suam2 kuku sampe lunak, abis itu bawa ke talenan. Hati2 jangan robek
3. Taro semua bahan2 lumpia di tengan rada atas dari bunderan kulit lumpia tsb.
4. Gulung lumpia
5. Sajikan di piring saji

Saos
Campur semua bahan saos di botol tertutup, trus kocok kocok kocok mpe gula larut.

Description:
Ditulis di sini biar ga lupa. Berhubung udah banyak resep dalam bahasa inggris di internet, jadi di sini ditulis bahasa Indonesia aja. Diambil dari http://www.vietworldkitchen.com/bookshelf/articles/pho_SJM.htm tapi cuma setengah resepnya, dan ternyata oke punya.. Disebut Soto karena emang mirip soto

Ingredients:
Bahan Kaldu
- 500 gram tulang sapi bagian kaki yg ada sumsum dan tulang rawannya
- 300 gram daging sapi berlemak berurat (apa namanya, brisket?) potong kecil kecil
- 1 bawang bombay gede
- 5 cm jahe segar
- 4 biji star anise (bunga lawang / pekak?)
- 5 cm batang kayumanis
- 4 biji cengkeh
- 2 sdm kecap ikan atau sesuai selera
- setengah sdm garam atau sesuai selera
- satu gebok gula batu (kira2 ukuran kubus 1.5cm)

Bahan untuk saji
- 150 gram daging steak sirloin segar mentah potong tipis2 sendiri (murah), atau daging sukiyaki segar mentah (mahal)
- 350 bihun atao kwetiau putih thailand, seduh atau rebus sebentar sampe lunak, siram air dingin, sisihkan
- 1 bawang bombay kecil potong tipisss banget
- 3 batang daun bawang, cincang
- sepiring kecil daun ketumbar, cincang
- sepiring kecil daun kemangi vietnam (lemon basil) yang batangnya warna ungu
- jeruk nipis
- cabe rawit

Directions:
Koncinya ada di kaldu. Gimana bikin kaldu?
1. Bakar bawang dan jahe bareng kulitnya mpe item (misalnya, dibungkus alumunium foil trus ditaro di kompor). Trus kupas kulit item di bawang dan jahe.
2. Masukkan air dingin ke panci bareng tulang sekedar menutupi tulang. Tunggu mpe mendidih di api sedang, lantas biarkan mendidih 2-3 menit. Buang airnya, bilas tulang pake air dingin. Step ini untuk bikin kaldu yg jernih.
3. Masukin 2 liter air dingin ke panci bareng tulang. Bawa mendidih di api sedang, abis mendidih kecilin api (simmer)
4. Masukin semua bahan kaldu yg lain dan simmer minimal 2 jam, paling afdol di atas 4 jam.
5. Keluarin tulang. Kupas daging2 tersisa di tulang, keluarin sumsumnya, kupas tulang rawan dan tendonnya. Taro di piring saji
6. Keluarin daging, rendem air dingin (supaya ga jadi kering pas di piring saji) trus taro di piring saji.
7. Saring kuah

Menyajikan
- Kombinasikan bahan2 saji di mangkok plus daging dari kaldu tadi sesuai selera
- Siram dengan kuah yg masih poanas sehingga daging mentah jadi mateng di mangkok
- Sruput sampe abis

Description:
Ke pasar Tekka, nemu otak kambing (Mahal, 1 biji 3 dolar) jadi pengen otak goreng.

Ingredients:
Otak (sapi / kambing, terserah)
Garam
Bumbu Cajun
Cornstarch / Tepung Maisena
Minyak goreng

Directions:
1. Iris otak setebal 1cm
2. Tabur garam dan bumbu cajun
3. Balur cornstarch
4. Goreng
5. Makan sama nasi panas dan sambel belibis.

Description:
Resepnya sih dasarnya dari Inong, tapi daging ayam diganti pake ceker... jadinya ada tulang rawan, tendon, kulit, lemak, dan daging sekaligus..

Ingredients:
Bisa diliat di http://dapurbunda.blogspot.com/2005/10/mie-ayam-bakso-jamur-special-banged.html
Tapi daging ayam diganti dengan ceker. 800-900 gram ceker bisa jadi 500 gram daging ceker.

Directions:
Arahannya sama dengan sini http://dapurbunda.blogspot.com/2005/10/mie-ayam-bakso-jamur-special-banged.html , kira2.

Ceker diolahnya begini:

Sebelum ngerebus ceker, bersihin ceker dari kulit luarnya dan potong kuku ayamnya dulu (jijik bgt tuh kuku bekas korek2 tanah). Trus hantam tulang ceker pake ulekan supaya retak dan sumsum ceker keluar pas lagi direbus.

Terus kan cekernya direbus sesuai instruksi Inong.

Abis itu mulai kerjaan yg malesin: misahin daging2 ceker dari tulangnya. Karena udah direbus memang ga susah2 amat sih misahinnya, cuman ya ngabisin waktu aja, kayak ngoperasi ayam. Pokonya yang diambil bagian kulit daging dan tulang rawannya. Tulang keras dibuang ajah.

Sisanya ikuti instruksi Inong.

Description:
Dapet impor jambal roti dari indonesia, digunakanlah untuk membuat sarapan mudah dan nikmat ini, dan juga disukai anak2

Ingredients:
1 jambal roti (ukuran 5x5), iris tipis kecil
2-3 piring nasi putih yang udah dingin
4 bawang merah, iris tipis
2 bawang putih, iris tipis
1/4 kol putih, iris tipis
2 sdm kecap ikan
1 sdt gula
minyak goreng secukupnya
merica secukupnya

Directions:
Panaskan minyak goreng. Masukin jambal roti, tumis2 sampe rada2 mateng coklat. Masukin bawang2an tumis sampe bawang mateng. Masukin kol putih tumis sampe sedikit layu. Baru masukin nasi putih, bumbui dikit dengan kecap ikan dan gula, dan goreng nasi sampe mateng. Gampang kan?

Description:
I had this in Xiu Xiu restaurant in Kuala Lumpur, Malaysia, and now I try to emulate it. It's not as good as the one in restaurant, but quite close.

Ingredients:
- 300 grams Whatever seafood (prawn, cuttlefish, or crab)
- Corn flour / Corn starch
- 4 Salted egg, boiled
- 1 tbs butter
- Garlic, if you like, finely chopped
- Rice wine, if you like. If you don't like it, change it to water
- Salt and sugar to taste

Directions:
1. Cut seafood into manageable size. For prawn, devein them without discarding the shell. For cuttlefish, cut into bite size. For crab, cut whichever way you like.

2. Sprinkle salt on seafood. Then coat the seafood with corn flour or corn starch

3. Deep fry the seafood. Set aside.

4. Meanwhile, get the boiled salted egg. Separate the egg yolk and egg white.

5. Mash the egg yolk. Then mix in the rice wine (or water) and mash again to make it into pastey consistency.

6. Meanwhile, in a pan, melt butter. Once it melts, you can mix in the chopped garlic, if you like. After that, mix in the egg yolk paste, and stir them (it should be foamy) until it's cooked.

7. Mix in the deep fried seafood. Add salt and sugar to taste. Stir to coat the yolk sauce well on the seafood.

Description:
Just a quick recipe to cook a chunk of salmon I bought from supermarket today. I think salmon goes well with sweet-sour sauce...

Ingredients:
400 grams salmon fillet, cut into four pieces
2 Lemon
2 cloves garlic, finely chopped
1 teaspoon of Butter
Rosemary leaves
4 tbs White cooking wine
1/2 cup Water or chicken stock
Sugar to taste
Salt
Pepper

Directions:
1. Cut salmon into four pieces, season with salt and lemon juice and spread chopped garlic on top of it, let it be marinated for 30 minutes.

2. Put butter into pan, let it melt over small fire

3. Grill salmon with the garlic over small fire, one side at the time, until it is slightly browned. You need to only turn it once or else the salmon will crumble away.. Once it's nicely done, put the salmon away from the pan and into the plate.

4. Into the same pan that was used to grill the salmon, pour in the water / chicken stock, white wine, rosemary, sugar, pepper, and salt. Let it boil for a while.

5. To serve, get one piece of salmon and pour the sauce over it.

Description:
This is inspired by my previous Pilaf recipe. Mainly I made this fried rice for two reasons:

1. Noe has been refusing vegetable for more than one week, but is in love with fried rice. I make this spinach fried rice so that he won't be able to avoid vegetable anymore.
2. I want to make use of leftovers in the fridge

This recipe is healthy: mix of fiber (spinach), iron (spinach), protein (chicken), carbohydrate (rice), and fat (butter). It's easy and fast to cook too.

Update: Noe loves this fried rice! Yay!

Ingredients:
1 bowl of leftover rice
3 clove of garlic, chopped
1 bunch of basil leaves, chopped
1 bunch of spinach leaves, chopped
1 tbs butter (plus if you have, some seasoned chicken fat. I have chicken fat as leftover from my Yucatan chicken recipe)
1/2 small plate of leftover roast chicken breast, chopped
Oregano, pepper, to taste
Salt or chicken stock cube, to taste

Directions:
Melt butter. Enter garlic and basil, then stir fry chicken (and chicken fat). Then put the chopped spinach, stir fry until it is cooked. Mix in rice, salt, oregano, pepper, and stir fry to desirable doneness.

Description:
This is how i make use of the broccoli stems, since Noe usually does not eat the stems. We can use it as pasta sauce, or to drizzle it on top of boiled broccoli flower to make broccoli-and-cheese.

Ingredients:
Broccoli stems from 2 broccolis, chop into small pieces
1 cup of fresh basil leaves, chopped coarsely
3 cloves garlic, minced
1 cup of fresh milk or fresh cream
1/2 cup shredded parmesan
Oregano, to taste
Salt, to taste
Pepper, to taste
water
2 tbs olive oil.

Directions:
Boil water and add salt. Then mix in the chopped broccoli stems into the boiling water, cook until the stem is softened. Drain well.

Put cooked broccoli into food processor together with fresh basil and make it into puree.

in a pan, heat olive oil, and sautee the garlic. Once it's cooked and fragrant, mix in the pureed broccoli - basil into the pan. Stir for few minutes, then add milk / cream and reduce the fire to small. Add the seasonings (oregano, salt, pepper), stirring continuously. When the sauce thickens, add shredded parmesan and stir a bit more for about 5 minutes.

Description:
This recipe was obtained from the pilaf box that I bought.

Ingredients:
1 cup pilaf rice
2 cups vegetable stocks, pre-salted
4 tbs white wine
2 garlic, minced
1 cup fresh basil, mince
5 tbs olive oil
5 tbs balsamic vinegar, or to taste
2 tbs lemon juice

Directions:
Boil vegetable stock. Put in pilaf rice, reduce the stove fire to small-medium. add white wine. Cook until pilaf is soft, rather dry, and a bit fluffy. remove from fire, and let cool.

In separate container, mix in garlic, basil, olive oil, balsamic vinegar, and lemon juice.

Once the pilaf is rather cool, mix in the sauce into the pilaf.

Description:
We arranged a lunch to celebrate our dear friend Natasha's birthday. She's vegetarian, so we will cook something vegetarian for her. Keen in introducing the mexican food from our last trip, we modified the Mayan Grilled Chicken recipe into Grilled Tofu

Ingredients:
Grilled Tofu
2 firm tofu
4 cloves garlic
1 lemon / lime, squeeze the juice out
4 tbs soy sauce
2 tbs honey
half cup of water
mexican oregano, to taste
salt pepper, to taste

Mexican Risotto
Leftover marinade from the tofu
1 tbs butter
quarter cup milk
1/3 plate of cooked rice
parmesan cheese shredded, to taste
mexican oregano, to taste
salt pepper to taste

To serve
1 pack of flour tortilla, heated
1 jar of red salsa
1 bottle of mexican hot sauce
1 jar of guacamole (or mashed avocado mixed with guacamole mix)
1 jar of mexican pickles
1 small plate of cheese, parmesan, or feta cheese cubed

Directions:
Grilled Tofu
1. cut tofu to long strips with 1cm x 1cm dimension
2. mix garlic, lemon, soy sauce, honey, water, oregano, salt, pepper together
3. marinate the tofu strips into the seasoning mixture for at least one day, best for two days, in the fridge
4. grill the tofu strips on the pan or on flame

Mexican Risotto
1. Mix the leftover tofu marinate with butter on hot pan. Simmer until the most of the water evaporates and the liquid quantity in the pan is reduced
2. Mix in the milk and simmer for a few minutes more
3. Mix in the rice, oregano, salt and pepper
4. Mix in the parmesan cheese

Serve with the condiments and hot flour tortilla
1. Put tortilla on the plate
2. Lay down two strips of grilled tofu
3. Top it with salsa, guacamole, and risotto
4. You can also add the cheese and pickle
5. Roll up the tortilla and eat it using your hands.

Description:
Noe refused to drink cow's milk ever since I tried to give him since he was one year. He insist to only drink breasmilk (his favorite), Yakult or Milo, and refusing fresh cow milk or formula. So today I tried to trick him...

Ingredients:
2 empty clean Yakult bottle
Glad plastic wrap
Black tie-up Electronic cable
150 ml fresh milk
2 tablespoons plain whole milk yogurt
2 spoons vanilla flavored sweetened milk or follow-on formula (powdered or concentrate)

Directions:
Mix milk, yogurt, and sweetened milk together in a bowl or glass. Pour the mixed substance into the two Yakult bottle. Cover the Yakult bottle with plastic wrap and firm the cover with the tie-up cable. Put into fridge and let it cool. Consume within 24 hours, keeping it in the fridge when not consumed.

Description:
Belum nyoba resep ini, ditaruh di multiply sekedar untuk catatan aja.

Ingredients:
1 Tepung Terigu 350 gr
2 Ragi 1 sachet
3 Baking Powder 5 gr
4 Gula Pasir 80 gr
5 Garam 3 gr
6 Telur 2
7 Air 400 cc
8 Isi seperti keju, meses, kacang, gula tabur, susu kental manis

Directions:
Campur bahan 1,2,3,4,5,6, aduk rata. Lalu masukkan bahan no 7 aduk hingga bahan kering larut dan tercampur rata.

Tutup adonan dengan plastik atau lap dan diamkan 30 menit

Panaskan panggangan datar, olesi mentega sedikit, masukan adonan hingga memenuhi dasar penggorengan dan tutup dua menit.

Angkat tutupnya, taburi gula pasir, tutup lagi dua menit

Angkat dari api, keluarkan dari penggorengan, olesi dengan mentega, lalu taburi isian. Tuangkan susu kenal manis secukupnya

Lipat martabak jadi 1/2 lingkaran dan olesi dengan mentega.

Description:
I'm currently down with bad flu. Somehow the germs from Jakarta flood got into me. This is a kind of flu that confined me in my bed with a laptop, a really sore throat, headache and fever. I'm trying to alleviate the pain by drinking cups and cups of Bandrek, a ginger tea from Bandung (Courtesy of Andrea Fitrianto). It helped a bit.

Then I decided to try the mexican remedy, the cocoa drink with chili powder. Susu coklat pake cabe bubuk! The thought of mixing chocolate and chili may be nauseating for many of you, but surprisingly, it is a nice combination! And really, the sharp tingling heat of the chili powder and the warm comforting sweetness of chocolate helped alleviate my sore throat. Perhaps a mix of rum and whipped cream (which is always perfect with chocolate) can make it into a very exciting drink too (I didn't try, I ran out of both)! Here's the recipe, derived from Four Weeks. Sorry, no screenshot, I'm too sick to get my camera.

Ingredients:

• 1.5 tablespoon of cocoa powder


• sugar (to taste, for me it's 1 tablespoon)


• chili powder (to taste, for me it's half teaspoon, which is a lot)


• vanilla extract (a dash)


• cinnamon (a dash)


• salt (a tiny dash)


• 1 cup of hot milk (1-2 minutes in microwave)


• Whipped cream and/or rum (if you want)

Directions:
Mix the dry ingredients together in a mug. Meanwhile, heat the milk in separate mug / saucepan. When the milk is hot enough, pour it slowly while stirring into the dry ingredients. After it's thoroughly mixed, you can add rum then top it with whipped cream.

Ingredients:
One pound of cuttlefish: Clean up the cuttlefish, separate the ink, and chop up the head. Leave the body hollow to be filled
Bell pepper, cut off the top and clean the inner part to make
Portobello Mushroom, chop up (or you can also scoop up the inner part to make hollow part for the stuffing)
A cup of Minnesota Wild Rice
Water, just enough to cover the rice.
One Onion, chop it up
Garlic to taste, chop it up
Herbs (Basil, rosemary, oregano)
Butter
Salt and pepper to taste, a bit of sugar too
Toothpicks

Directions:
To make stuffing

1. Boil water with a dash of salt
2. Toss in the wild rice and the cuttlefish ink.
3. Stir so that the wild rice is well covered in water and break the cuttlefish ink.
4. Put the stove power to low, and simmer for 20 - 30 minutes until the rice grains breaks and the water is reduced significantly. You can drain off the excess water.
5. In the pan: melt butter, and then mix in the garlic and onion.
6. When the onion becomes transparent and soft, mix in the chopped cuttlefish head.
7. Saute for several minutes, then mix in the rice.
8. Season with salt, pepper, and herbs.
9. Saute for several more minutes until the rice is moist with butter and is dry but fluffy. Set aside.

Stuff the thing!

1. Fill in the things (Cuttlefish body, calamari, mushroom or other things such as tomato, aubergine) with rice mixture.
2. Seal the cuttlefish with toothpicks.
3. You can bake it in the oven for few minutes, or wrap the things with aluminum foil and grill it over charcoal.

Description:
This dish is prepared in a zippie! To be enjoyed with hot steamed rice / Hidangan cepat saji, enak dimakan dengan nasi panas

Ingredients:
260g beansprout / toge
5 shallot minced / bawang merah cincang
3 garlic minced / bawang putih cincang
2 piece green onion minced / 2 potong daun bawang cincang
1 piece ginger smashed / sepotong jahe dihantam
3 green chili minced / cabe ijo iris kecil2
cooking oil / minyak goreng
a dash of sesame oil / beberapa tetes minyak wijen
100g salted fish (small anchovy or salted fish meat, minced) / ikan asin (teri asin atau jambal yg dipotong kecil2
2 salted egg unboiled / telor asin yang belum direbus

Directions:
1. Heat oil in wok / Panaskan minyak di wajah
2. Sautee salted fish until slightly browned / Tumis ikan asin sampai agak coklat
3. Mix in garlic and shallot, sautee until fragrant / Masukkan bawang putih dan bawang merah, tumis hingga wangi
4. Mix in salted egg, scramble / Masukkan telor asin, orak arik
5. Mix in green chili and green onion / Masukkan cabe ijo dan bawang daun
6. Mix in beansprout / Masukkan toge
7. Sautee all until cooked / Tumis semua sampe matang

Description:
Tasty Southeast asian (indonesian or peranakan?) seafood!

Ingredients:
Cuttlefish, cut into pieces.
Tamarind juice / liquid
Kecap Manis (sweet soy sauce)
Shredded lemongrass
Salt

Directions:
First, marinade the cuttlefish pieces in tamarind liquid overnight. Do not throw away the ink sac. Then, saute the prepared cuttlefish with Kecap Manis, shredded lemongrass, and some salt. I think this is the right time to break the cuttlefish ink into the wok.

I will try this recipe sometime. The chef told me that he does not use onion or garlic. I am sure enough onion or garlic will make the cuttlefish taste even more fabulous!

I tried frying or grilling the cuttlefish to make it abit crispy before immersing it into the sauce, as one option. It turned out to be nicer than the original recipe.

Description:
Nice spicy and juicy smoked tongue

Ingredients:
Cow Tongue
Water
Salt
Pinch of Sugar
Pepper / Peppercorn
Herbs like basil, oregano, thyme etc..
Garlic, chopped
3-5 tbs Liquid Smoke (Hickory) Concentrate
Pressure cooker

Directions:
Put all ingredients into pressure cooker and cook over medium heat for one hour or more.

Take out the tongue from cooker, peel out its outer skin. Set aside the stock from boiling the tongue.

Slice the tongue thinly and store in the fridge with a bit of its stock.

To consume: strain the tongue from the stock, and fry it in butter. You can pour mushroom/pepper steak sauce ontop. Serve with fries, rice, or boiled potato.

The remaining stock can be used for soup.