Thursday, August 30, 2007

Bakso or meatball or whatever :)

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

Bakso is Indonesia's meatball. it ussually served with
soup, and also we could add tofu, and noodle in it. This is one of my
favourite food


alt="bakso"/>


I found a way how to make this Indonesian meatball, as usually
google is my helper


this is taken from here



  1. 1 kg of minced meat

  2. 2 eggs (only took the white)

  3. 300 grams of tapioca flour

  4. 4-7 cloves of garlic

  5. 1 red onion / regular onion is ok

  6. 1 teaspoon of white pepper

  7. 2 teaspoon of salt


mix garlic, red onion, salt, and pepper in a mortar or mixer. Mix
the spice-mixture with eggs, tapioca-flour, and minced meat. use
fingers, add a cup of water and keep on working until the mixture
feels soft and smooth


Boil some water in rather large pot, at least 2 liters. Start
rolling the mixture into small meatballs. lower the meatball into the
boiling water, when they float up to the surface they are ready

Wednesday, August 29, 2007

Yummy!!! Wedang ronde

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

I took my bachelor degree in Yogyakarta. At first I don't rate
Yogya highly, since it seems
it much more quite than my Hometown, but after a while I fell in love
with Yogyakarta. Yogyakarta has rich cultere and yet they so friendly with
outsider esp a poor college boy like me. I spent many time enjoying my
afternoon in my university boulevard and drinking a cup of wedang ronde.


Well it remain me to talk about another javanese tradiotional
drink, it's wedang ronde. Wedang ronde is drink with ginger
water (almost the same with sekoteng) plus brown sugar and has a balls
of rice flour in it,plus other stuff like bread, peanut


I search a recipe in internet and found it here


Ingredient


skin



  1. 150 grams of glutinous rice flour

  2. 2 teaspoon sago flour

  3. salt

  4. 25 cc betel lime liquid

  5. 50 cc warm water


filing



  1. 50 grams peanuts with granulated sugar (brown sugar)


Ginger Sauce:



  1. litre water

  2. tablespoons ginger, minced

  3. 3 stalks lemon grass, cut into 3 pieces each and bruised

  4. 2 pandan leaves, shredded an tied into knots

  5. 200 grams granulated sugar


Preparations:



  1. Skin: mix glutinous rice flour, sago flour and salt. Add betel lime liquid and warm water a little at a time, kneading until the dough can be shaped. Divide into 2-3 parts, each dyed a different colour.

  2. Make balls as big as quail’s eggs, flatten and place filling in the centre. Close up the dough and reshape into balls.

  3. Cook balls in the boiling water until they float and are done. Drain.

  4. Put Ronde balls in ginger sauce and serve

  5. Ginger Sauce: boil water and ingredients in covered saucepan on
    low heat for 30 minutes until the aroma is quite strong. Sieve.


drink it while still hot...

Tuesday, August 28, 2007

Indonesian Drink : Sekoteng

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

img:sekotengSekoteng is one of Indonesia javanese tradional drinks. It has a ginger taste that usually serve while still hot. Sekoteng also has other ingredient, it contains mung bean (kacang hijau), peanut (kacang tanah),  bread chop.


Many area in Indonesia especially in java, Sekoteng is sold by a roundsman during the night.


here's the recipe for Sekoteng


Ingredient:



  • 100 gram of 'Biji Delima' (cassave core),

  • 200 gram of peanut, boiled then remove it's soft skin

  • 100 gram mung bean

  • 1000 cc water

  • 100 gram granulated  sugar

  • 50 grams  ginger

  • 5 piece of bread, diced into 1 cm cubes


Preparations:



  1. Boiled the cassave core, cooked until done, dunked in cold water,drained

  2. mixed water, sugar and ginger, boiled.

  3. serve into a bowl,put 2 spoonfull cassava core,  2 spoonfull mung beans, and chop bread, pour mixed water, and ginger. ready to serve.

Monday, August 27, 2007

Recipe for sate ayam bumbu bali

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Another recipe about Sate, now is Sate bumbu bali, beware it's little bit spicy.


BAHAN :



  • 500 gram daging sapi has dalam potong 2 x 2 cm

  • tusuk sate

  • 1 tangkai serai dimemarkan

  • 2 lembar daun salam

  • 2 sendok makan minyak goreng


 


BUMBU HALUS:



  • 3 siung bawang putih

  • 8 butir bawang merah

  • 3 cm kencur

  • 3 cm lengkuas

  • 3 butir kemiri

  • 3 cm kunyit

  • 1 sendok teh gula merah

  • 2 sendok teh garam

  • 10 buah cabai rawit


 


CARA MEMBUAT:



  1. Tumis bumbu halus, serai, dan daun salam sampai harum. Masukkan daging dan aduk hingga berubah warna dan air dagingnya mengering. Angkat.

  2.  Setelah dingin, masukkan daging dalam tusuk sate. Bakar sampai matang.


source: http://sedap-sekejap.com


 

Wednesday, August 22, 2007

Sate ayam recipe

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe
Hi, Found a sate ayam recipe from internet.

Ingredients:


* 2 lb Boned and skinned chicken
* -breast halves, cubed
* 2 md Onion; peeled & quartered
* 1 Inch fresh ginger; peeled
* -and chopped
* 2 tb Lemon juice
* 4 tb kecap manis
* 2 tb Sesame oil
* 2 tb Sugar
* To taste tabasco sauce &
* -cayenne or chili oil
* 2 tb Coconut milk


Instructions:
Put all ingredients except chicken in blender or food processor. Blend
until smooth. Pour over prepared chicken pieces and marinate in refrigerate
for several hours. Place chicken on soaked bamboo skewers and broil or
grill approximately 20 minutes, turning once.

NOTES : Skewers should be soaked for at least 30 minutes to prevent
burning. Kecap manis is Indonesian Sweet Soya Sauce and has a distinctive
taste.

Wednesday, August 15, 2007

say cheese

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe
cheese is one of my favourite food, so here we dive into cheese a bit more.


Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born.


Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is a more compact form of nutrition and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. The substantial storage life of cheese lets a cheesemaker sell when prices are high or when money is needed


There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.


next I will talk about cheese recipe

Tuesday, August 14, 2007

me and testing

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food joke

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Jail Food


The warden, addressing the three instigators of a failed prison riot, said, "I would like to know two things. First: Why did you revolt? Second: How did you get out of your cell?"


One of the three men stepped forward, "Warden, we rebelled because the food is awful."


"I see. And what did you use to break the bars?" The warden asked.


Replied the spokesman, "French Toast..."




Ice Cream


A January 1994 Reuters News Service story on Manuel Oliveira's ice cream shop in Merida, Venezuela, reported on his 567 flavors, including onion, chili, beer, eggplant, smoked trout, spaghetti parmesan, chicken with rice, and spinach. He said some flavors fail; he once abandoned avocado ice cream, and tossed out 99 pounds of it, because it wasn't smooth enough.

chinese noodles : history

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ok, some history lesson, right now is about chinnese noodle. why someone invent such kind of food that is sooo good.


The Chinese cuisine of 300 BC was not one of rice and fish and stir fries. That did not emerge until well over a millennium later. Instead the Chinese dined on rich stews of meat and vegetables accompanied by fluffy grains of millet that they had steamed over the stew. They had little use for the foreign cereal, wheat, which many centuries earlier had been brought to China by travelers from the west. For them, it was food for the miserably poor or as a last resort when stores were running low. For us, who relish wheat bread and pasta, and relegate tiny, round millet seeds to the birds, this seems strange. We have to remember, though, that the Chinese steamed or boiled wheat berries just like they steamed or boiled millet. Whereas this makes millet light and flavorful (it was the forerunner of polenta in Italy, after all, and is still worth trying), wheat berries stay chewy and slightly bitter.


What changed this was the grindstone. Around the 3rd century BC, when the RomanEmpire began trading with the Chinese Han Empire in China, merchants and nomads carried the grindstone from oasis to oasis along the Silk Roads. For the first time, the Chinese began grinding wheat into flour instead of cooking it whole. They mixed the flour with water to make a dough. Instead of slapping the dough on a hot surface or into a beehive oven to make flat bread sand leavened breads, as had been done in the Middle East and Mediterranean for millennia, they continued steaming and boiling. They made noodles, dumplings, thin pancakes, stuffed buns, and steamed breads, calling them all `ping.' Ping, of course, was equivalent to our pasta, and it was as delicious as boiled wheat had been dull. Wheat hop scotched over millet in the social scale and became the grain of the Emperor and his court.


Their favorite all-purpose pasta was the stuffed dumpling. Judging by Shu's rhapsody, they were very like those served today for dim sum, or like Italian ravioli or tortellini. Shu describes how the cooks sieved the flour twice, mixed it with water, and then, dough sticking to the tips of their fingers, pressed it out to make the thin wrappings. These they stuffed with finely chopped pork and mutton, flavored with ginger, onions, cinnamon, Szechwan pepper and black beans, before placing them in a steamer. Well made, no filling burst out to stick to the steamer, no extra flour was left to make a gluey deposit. Instead the filling swelled to fill out the thin but strong wrapper.


For those of us, though, who want to get some taste of what these early pastas were like, there are simpler alternatives. One is a simple sauced noodle dish. Noodles, often served in broth, were for the bitter cold months in northern China.


In dark winter's savage cold, At early morning gatherings Frost forms around the mouth. For filling empty stomachs and relieving chills, Boiled noodles are best.


Sometimes, though, noodles may have been served with this sauce that, according to Bruce Costin his well-researched Ginger East to West: A Cook'sTour (Berkeley: Aris, 1984), dates from about 100 AD. It is reliably good. Fresh Chinese noodles are best but spaghetti will do if you live, as I do, hundreds of miles from the nearest Chinatown. The sauce is saltier and oilier than is currently fashionable but to my mind worth it for the romance of eating such a venerable dish. In any case, a little goes a long way and if you serve the sauce and pasta separately, everyone can adjust the proportions to their own tastes.


 


from http://www.cheftalk.com

pasta and its kind

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

I just realized there are tons of kind for pasta. I stood up in supermarket in pasta section, and there ... lot of different kind of pasta. here  some of them:


Spaghetti. This is an easy one. It's one food that we all know and love. Spaghetti comes in a box, or a bag, in long thin strands. You cook it in boiling water and mix it into your favorite spaghetti sauce recipe.


Ravioli. Here is another pretty easy one for everybody. Ravioli is a small, square shaped pasta that is stuffed with several different fillings like meat, cheese, mushrooms, sausage, etc. Ravioli can be topped with tomato sauce and can even come toasted.


Macaroni. One of the all-time favorites! Macaroni is a small, hollow tube pasta. It is used mainly in cooking macaroni and cheese.


Cannelloni. Cannelloni is also a hollow tube pasta, but it is much larger than macaroni. Cannelloni is stuffed with different meat sauce mixtures and also will have various cheeses baked in the middle.


Linguine and Fettuccine. These pastas are know as ribbon noodles due to the fact they are long, stringy and flat. They can come in many different lengths. These noodles are a delicious food with creamy sauces mixed onto them such as Alfredo sauce. just like kwee-tiaw for chinese noodle.


Tortellini. Tortellini is yet another type of stuffed pasta. They come in half circle pieces that are folded over and stuffed with meat, cheese, sausage, or other ingredients. You can also pour your favorite sauce over the top of this delicious food.


Vermicelli. Vermicelli is a very fine, thin string of pasta. It is also known as "angel hair" pasta. It can be used with a creamy sauce of your choice, or used with other items such as crab, or shrimp. Many times vermicelli is formed together to form a type of nest that will hold the crab, or shrimp on top of it.


Conghiglie. This pasta is shaped like small shells. There are many different sizes of conghiglie. From tiny pasta shells that are good for using in soups, to larger sizes that can be stuffed. This type of pasta is a favorite food in pasta salads.


Farfalle. Farfalle is a pasta that is bow shaped and also used mainly in different pasta salads.


Fusilli. Fusilli is a thin spiral shaped pasta that is good in pasta salads. It is also good with different styles of sauces.


Lasagna. Lasagna is perhaps the best of all the different pastas. These are long, wide strips of pasta that are layered with fillings between them. These fillings can include meat, sausage, cheese, mushrooms and about anything else you can think of. More cheese is piled on top and then baked in the oven.


taken from http://ezinearticles.com , so what's your favorite?

Monday, August 13, 2007

tips for cooking pasta

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you know, there are tons of tips about how to cook pasta, here one of the tips, enjoy


To cook pasta properly, you need a really big saucepan full of boiling water. The pasta absorbs a lot of water when it cooks, so it needs a lot of it. Also, the more space the pasta has to move around in, the quicker it cooks and the less likely it is to stick together.


Bring a large pot of water to the boil. When it's at a rolling boil, add a good teaspoon of salt — you need to add a lot of salt as this is what will help flavour the pasta.


You don't need to add any oil to the pasta water — it doesn't really make much difference to the pasta sticking together or not.


As soon as the pasta is in the water, stir it well to make sure it separates and doesn't stick together — this is the main tip for preventing it from sticking, and you should stir it a few times in the first few minutes of cooking.


Cook the pasta for the number of minutes stated on the packet — set a timer.


Check it a couple of minutes before you think it should be ready as sometimes ambient humidity plays a role in the pasta cooking more or less slowly.


If you're serving the pasta immediately, tip it into a colander set in the sink and as soon as all the pasta is in the colander, carefully pick the colander up and set it on top of the saucepan. This will catch some of the cooking water which you can use to thin the sauce if necessary later on. Transfer this water to a jug or large bowl.


Return the pasta to the pan it cooked in and add ladlefuls of sauce until it's coated as you like. If your sauce is a little thick at this stage, this is where you can add some of the cooking water to achieve the desired coating consistency. Tip pasta into a large serving bowl and top with remaining sauce.


If you're cooking the pasta to be served later, rinse under cold running water until cold. Add a little olive oil and toss pasta to coat it in the oil. When you reheat the pasta, plunge it into a large saucepan of boiling water and cook it until heated through — about 2 minutes before continuing as above.

Pancake , Yummy

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe
hi guys, here some tips for cooking pancake

To make pancakes: Put a small amount of oil, cooking fat or butter into a pan. Heat until a faint blue haze is seen. It is a good idea to put the pancake mixture in a jug as this will make pouring easier. Pour enough mixture into the hot pan to make a thin layer. Cook quickly on one side until golden brown – lifting the edge with a small knife will help you see if it is ready. Toss or turn and cook on the second side.

To toss a pancake: When the pancake is cooked on the underside it can be tossed; however thin pancakes are often better turned. Hold the pan loosely in your hand, keeping your wrist very flexible and flick sharply upwards. With practice it will twist in the air and come down in the pan with the cooked side uppermost.

To turn a pancake:
Once the pancake is cooked on the underside put a small knife under it and get the knife right to the centre of the pan. Lift carefully and flick over to turn.

Cooking terms

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frankly, I am a beginner in cooking area, so when I read a recipe in english, it has a terms that I found very confusing, so here some terms that I've found with the definition. so you don't have to through the same confusion as I do.


Al denteIn Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.


Baste:
This is when you baste meat with a sauce or marinade as it cooks. Roast lamb or chicken will benefit from being basted with the juices in the pan during cooking, in order to keep the meat moist.


Dice:
I guess this has something todo with cubus, and I am right. This is when you chop ingredients into neat cubes.


Marinate:
A sauce (marinade) is made and meat or fish are left to soak up the juices before cooking. Depending on the recipe, the food might be left to marinate for anything from a few minutes to overnight. It's always kept in the fridge.


Fondue:
From the French word for "melt", the term could refer to food cooked in a communal pot at the table or to finely chopped veggies that have been slowly cooked to a pulp and used as a garnish.


Worcestershire:
sauce Developed in India by the British, this dark, spicy sauce got its name from the city where it was first bottled...Worcester, England. Used to season meats, gravies, and soups, the recipe includes soy sauce, onions, molasses, lime, anchovies, vinegar, garlic, tamarind, as well as other spices.


source:
http://reluctantfourmet.com

Friday, August 10, 2007

Ayam bakar Limau, enak deh....

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hmm... ayam bakar tuh rasanya udah enak, apalagi ditambah limau, pasti tambah mak-nyussss., eh berikut ini resep yang dipungut dari http://resepkita.blogsome.com . enjoy...


Bahan-Bahan :




  • 1 ekor ayam, potong 6, memarkan




  • 1 sdm air jeruk limau




  • 1 sdm garam




  • 2 buah jeruk limau, belah dua




  • 3 sdm kecap manis




  • 100 ml santan




  • 4 lembar daun jeruk




  • 2 sdm minyak untuk menumis




  • 5 buah bawang merah




  • 3 siung bawang putih




 


Cara Memasak




  1. Haluskan bawang merah.




  2. Haluskan bawang putih.




  3. Rendam ayam dalam air jeruk dan garam selama 30 menit. Sisihkan.




  4. Tumis bawang merah dan putih yang telah dihaluskan bersama daun jeruk hingga harum. Masukkan ayam, aduk sampai berubah warna.




  5. Tambahkan kecap manis dan santan. Aduk-aduk hingga setengah matang. Bakar bersama potongan jeruk limau hingga matang.




  6. Sajikan bersama nasi hangat.



tips menyimpan ayam mentah

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ayam adalah salah satu binatang yang banyak diolah menjadi masakan di indonesia, walaupun dihantam oleh isu flu burung, akan tetapi saya tetap yakin kalo ayam tetap menjadi salah satu favorit daging :).


berikut ini adalah tips bagaimana menyimpan ayam di rumah. Yang pertama tentu saja anda harus mempunyai kulkas dong, dan ayam harus disimpan di bagian yang paling dingin di kulkas (baca : freezer), dan gunakan dalam waktu 2 - 3 hari setelah pembelian. O ya bila ayam yan kita simpan adalah ayam utuh, maka sebaiknya kita lapisi dulu ayam itu dengan plastik kedap udara, dan lapisi ayam dengan rapat karena bila tidak maka akan muncul kristal2 es pada ayam tersebut.


pertanyaan yang muncul adalah apakah terjadi pengurangan kualitas bila kita menyimpan ayam di dalam freezer?
Tentu saja semakin lama ayam disimpan maka ayam itu akan kehilangan juicy-nya, jadi simpan ayam-nya jangan terlalu lama. untuk itu sebaiknya ayam yang akan disimpan di freezer diberi label jadi kita bisa ingat kapan masa kadaluarsa dari ayam itu ( kecuali anda seperti saya yang hanya bisa beli ayam 1 minggu sekali, jadi selalu ingat kapan kadaluarsa ayam itu )


pertanyaan kedua adalah bagaimana bila kita tidak punya kulkas dirumah? wuah kalo pertanyaan itu sebaiknya ayam-nya dimasak lalu disimpan di perut aja hehe :).

Recipe for Hati Ampela Bumbu Kecap

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Ok, I have another recipe,  for your saturday cooking experiment :), now it guarantee the recipe is good since it have tauco in it.

BAHAN :



  • 5 pasang ati ampela

  • 1 lembar daun salam

  • 1 batang serai, dimemarkan

  • 2 sendok makan taoco

  • 2 sendok makan kecap manis

  • 1 sendok makan air jeruk limo

  • 200 ml air atau kaldu

  • 1/4 sendok teh garam

  • 2 sendok makan minyak goreng



BUMBU HALUS:



  • 5 butir bawang merah

  • 2 siung bawang putih

  • 2 buah cabai merah

  • 1/4 sendok teh garam
       


CARA MEMBUAT:



  1. Tumis bumbu halus, salam, serai sampai harum. Masukkan taoco. Masak sampai taoco matang.

  2. Tambahkan ati, ampela, dan aduk sampai berubah warna.

  3. Bubuhi kecap manis dan air jeruk limo. Aduk sampai ati ampela terbalut bumbu.Tuangkan kaldu dan garam. Masak sampai bumbu meresap dan matang.


 


Untuk 6 porsi.

Thursday, August 9, 2007

Oseng Tempe Daun Melinjo

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Bahan:



  • 150 g tempe potong dadu kecil

  • 100 g daun melinjo, iris kasar

  • 50 g cabe ijo besar, potong melintang 1 cm

  • 50 g cabe merah besar, potong melintang 1 cm

  • 1 sdm kecap manis

  • 2 sdm minyak goreng


Bumbu:



  • 2 butir bawang merah, iris halus

  •  3 siung bawang putih, iris halus

  • 1 lembar daun salam

  • 1 batang serai

  • 1 cm lengkuas

  • 25 ml air asam jawa

  • gula merah secukupnya

  • garam secukupnya


 


Cara Membuat:



  1. Panaskan minyak goreng, tumis bumbu hingga harum. masukkan tempe, daun melinjo, cabe merah besar, cabe ijo besar, aduk rata.

  2. Masukkan kecap dan air asam jawa. Angkat, sajikan.

  3. Untuk 3 porsi


 


Sumber: tabloid nyata

Asem-Asem Tempe

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Bahan-Bahan :



  •  2 Liter air

  •  200 gram daging tetelan sapi

  •  2 sendok makan minyak goreng

  •  2 cm lengkuas. memarkan

  •  1 lembar daun salam

  •  2 buah cabai merah, belah dua membujur

  •  2 buah cabal hijau, belah dua membujur

  •  200 gram tempe. potong 2×2 cm

  •  3 buah belimbing sayur, iris melintang 1 cm

  •  2 sendok teh asam Jawa, remas-remas dengan 50 ml air, saring

  •  2 ssendok makan daun bawang merah cincang


 


Bumbu yang dihaluskan :



  •  2 siung bawang putih

  •  5 butir bawang merah

  •  4 butir kemiri sangrai

  •  2 lembar daun jeruk

  •  112 sendok teh terasi goreng

  •  1 sendok teh gula merah, sisir

  •  1 sendok makan garam


 


Cara Mengolah :



  1. Didihkan air, rebus daging hingga empuk. Angkat, sisihkan kaldunya 500 ml.

  2. Panaskan minyak, tumis bumbu halus, lengkuas, dan daun salam hingga harum.

  3. Masukkan cabai merah dan cabai hijau Aduk-aduk hingga layu.

  4.  Masukkan tempe, daging tetelan, dan kaldu. Didihkan

  5. Tambahkan belimbing sayur, air asam Jawa, dan daun bawang merah.

  6.  Masak hingga semua bahan matang. Angkat.

  7.  Sajikan panas.

  8.  Disajikan Untuk : 8 Orang.


 


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http://cuek.wordpress.com

Pepes Tempe

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

Bahan :




  •  500 gr tempe, hancurkan dengan garpu




  •  100 gr teri, rendam, tiriskan




  •  5 mata petai, iris




  •  6 buah cabe hijau, iris




  •  2 batang bawang daun, iris




  •  2 sdm air




  •  1/2 lembar daun salam untuk setiap bungkus pepes




  •  Daun pisang untuk membungkus




  •  lidi untuk menyemat.






Bumbu halus :




  •  4 siung bawang merah




  •  4 siung bawang putih




  •  1 sdt gula pasir




  •  1 cm jahe




  •  1 buah tomat merah matang




  •  garam sesuai selera




 
Cara membuat




  1. Campur semua bahan kecuali daun salam, aduk merata




  2.  Siapkan daun, letakan 1/2 daun salam, tuangi dengan 2 sdm tempe, bungkus rapat, semat dengan lidi




  3.  Kukus 20 menit




  4.  Angkat, tiriskan




 


Catatan
Kesulitan menemukan daun pisang? Kukus pepes anda dengan plastik microwavable. Biarkan   tutup wadah terbuka sedikit pada bagian ujung.


 


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Tuesday, August 7, 2007

Tentang Tempe

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

Tempe adalah salah satu makanan favorit masyarakat Indonesia (paling tidak saya :P ), dan setiap hari paling tidak ada menu tempe terhidang di meja kami [hehe.. soalnya harga2 ayam dan daging sangat mahal jadi cukup dengan tempe saja], dan satu lagi kalo tidak salah paten soal tempe ini sudah dimiliki oleh jepang? entah kenapa hal ini bisa terjadi, mungkin orang jepang kagum dengan makanan ini atau juga mungkin tempe buatan jepang itu sangat berbeda? entahlah. o ya jamur yang terkadung di tempe adalah jamur Rhizopus oligosporus


Beberapa jenis tempe yang dikenal :



  • Tempe Bongkrek

  • Tempe bosok

  • Tempe gembus

  • Oncom


Akan tetapi bagaimana cara tempe dibuat? apakah perlu lama dibuatnya? berikut ini cara pembuatan dari tempe.:



  1. Biji kedelai yang telah dipilih/dibersihkan dari kotoran, dicuci dengan air PDAM atau air sumur yang bersih selama 1 jam.

  2. Setelah bersih, kedelai direbus dalam air selama 2 jam.

  3. Kedelai direndam 12 jam dalam air panas/hangat bekas air perebusan, hal ini dilakukan agar kedelai mengembang

  4. Kedelai direndam dalam air dingin selama 12 jam.

  5. Kedelai dikupas dan kemudian direnus untuk membunuh bakteri.

  6.  Kedelai diambil dari dandang, diletakkan di atas tampah dan diratakan tipis-tipis. Selanjutnya, kedelai dibiarkan dingin sampai permukaan keping kedelai kering dan airnya menetes habis.

  7. Sesudah itu, kedelai dicampur dengan laru (ragi 2%) guna mempercepat/merangsang pertumbuhan jamur. Proses mencampur kedelai dengan ragi memakan waktu sekitar 20 menit. Tahap peragian (fermentasi) adalah tahap penentu keberhasilan dalam membuat tempe kedelai.

  8. Bila campuran bahan fermentasi kedelai sudah rata, campuran tersebut dicetak pada loyang atau cetakan kayu dengan lapisan plastik atau daun yang akhirnya dipakai sebagai pembungkus. Sebelumnya, plastik dilobangi/ditusuk-tusuk. Maksudnya ialah untuk memberi udara supaya jamur yang tumbuh berwarna putih. Proses percetakan/pembungkus memakan waktu 3 jam. Daun yang biasanya buat pembungkus adalah daun pisang atau daun jati. Ada yang berpendapat bahwa rasa tempe yang dibungkus plastik menjadi "aneh" dan tempe lebih mudah busuk (dibandingkan dengan tempe yang dibungkus daun).

  9.  Campuran kedelai yang telah dicetak dan diratakan permukaannya dihamparkan di atas rak dan kemudian ditutup selama 24 jam.

  10. Setelah 24 jam, tutup dibuka dan campuran kedelai didinginkan/diangin-anginkan selama 24 jam lagi. Setelah itu, campuran kedelai telah menjadi tempe siap jual.


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