Sop Buntut

Bahan I:

1 kg buntut sapi, potong-potong
2 sdm margarin
1 sdt garam
2 sdt lada bubuk
1 btg kayu manis
1/2 bh pala
4 sdm minyak goreng
2 sdt gula pasir

Bahan II:

1 1/2 ltr air
3 btg daun seledri
2 btg daun bawang, bagi 2 bagian
1 sdm kripik bawang putih, hancurkan

Bahan III (haluskan):

4 siung bawang putih
7 bh bawang merah
3 cm jahe

Bahan IV (haluskan):

50 gr sambal lampung
1 sdm kripik bawang putih

Bahan V:

3 sdm bawang goreng
3 sdm daun bawang, iris halus
1 bh jeruk nipis

Cara Membuat:

1. Rebus bahan II hingga mendidih dan harum.
2. Tumis bahan III hingga harum, masukkan bahan I, masak hingga buntut berubah warna.
3. Masukkan tumisan buntut ke dalam rebusan bahan II, tutup dan jangan dibuka selama 2-3 jam, masak dengan api kecil. Angkat.
4. Sajikan dengan bahan IV. Tambahkan bawang goreng, jeruk nipis, dan irisan daun bawang. (bahan v)

sumber:lupa...sedap sekejap sepertinya...

Spicy Clay Pot Chicken

Source : The best of Indonesian Cooking by Yasa Boga.

Ingredient:
1 chicken, cut into small pieces
1 tsp salt
1-2 tbsp lime juice
3 tbsp oil
1/2 turmeric leaf, finely sliced
1 pandanus leaf, finely sliced
3 kaffir lime leaves, finely sliced
2 stalks lemon grass, bruised
4 green chillies, coarsely sliced
2 spring onions, cut into 2 cm pieces
25 grams basil leaves

Spices (ground)
7 red chillies
2 tsps turmeric
2 tsps ginger
7 shallots
3 gloves garlic
2 chopped tomatoes
1 tbsp salt

Method:
1. Rub chicken with 1 tsp salt and lime juice, and let it stand for 10 minutes.
2. Heat oil and saute the ground spices until fragnant. Add the chicken, turmeric leaf, pandanus leaf, kaffir leaves and lemon grass. Fry for a few minutes before adding enough water to cover the chicken. Bring to the boil.
3. Simmer until the chicken is tender, then add green chillies, spring onions and basil leaves. Cook until the gravy thickens.

from: vania website

Smoked Haddock Chowder

Ingredientsf
3 leeks , sliced
1 onion , sliced
butter
3 medium potatoes , diced
400ml milk
vegetable stock , fresh, cubes or concentrate, made up to 400ml
500g skinless smoked haddock fillet, cut into bite-sized pieces
200g cooked, peeled prawns
1 small bunch parsley

Cook the leek and onion in a large pot with a knob of butter for about 5 minutes until they start to soften. Add the potatoes, milk and vegetable stock. Bring to the boil then reduce to a simmer, cover and cook gently for about 10-15 minutes or until the potatoes are tender.
Drop in the haddock and prawns and simmer for a further 2-3 minutes to cook the haddock and heat the prawns. Season, add the chopped parsley, and serve in deep bowls with crusty bread.

Know-how
You can make the base of this soup in advance. Take it with you, add the haddock and prawns and reheat.
Per serving
205 kcalories, protein 28.3g, carbohydrate 15.3g, fat 3.8 g, saturated fat 1.7g, fibre 2.4g, salt 3.29 g, roughly chopped
from BBC Good Food

Fish Chowder

Hearty Fish Chowder

• 1/2 cup chopped onion
• 2 medium carrots, cut in small dice
• 1 rib celery, thinly sliced
• 2 tablespoons butter, divided
• 1 pound frozen haddock fillets
• 2 medium potatoes, peeled and diced
• 1 bay leaf (I added an extra half leaf)
  
• 1 teaspoon salt
• 1/4 teaspoon dried leaf thyme crumbled (I used quite a bit more)
  
• 1/4 teaspoon black pepper (way, way more pepper)
  
• 1 cup dry white wine or water
• 2 cups milk
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

In a large saucepan over medium heat, melt 1 tablespoon butter; add onions, carrots and celery, stirring and cooking until onion is tender. Add fish, potatoes, bay leaf, salt, thyme, pepper, and wine or water. Cover and simmer for 15 to 20 minutes, until fish is cooked. Break fish into chunks. Add milk and remaining 1 tablespoon butter; heat through. Discard bay leaf, sprinkle with parsley and serve.
Fish chowder recipe serves 4

from http://mainiacmusings.blogspot.com/2007/09/fish-chowder.html

Nasi Kuning

Tumpeng Kuning

March 7, 2007 · Filed under tumpeng

Nasi Kuning

Sumber: Tabloid Nova

Bahan:
2 ltr beras
200 gr beras ketan
1500 ml santan
5 cm kunyit, kupas parut
4 lbr daun salam
4 btg serai, memarkan
1 sdm garam
2 sdt air jeruk nipis

Cara membuat:
1. Cuci beras dan ketan, rendam dengan perasan air kunyit yang sudah ditambah air. Air rendaman sebaiknya 1 ruas jari di atas permukaan beras. Rendam selama 20 menit, tiriskan.
2. Didihkan air dalam dandang, kukus beras dan ketan kuning sampai setengah matang.
3. Rebus santan bersama daun salam, serai, dan garam, matikan api. Beri perasan air jeruk nipis, aduk rata, masukkan beras dan ketan kukus. Aduk rata dan santan terserap.
4. Kukus beras aron ke dalam dandang, masak sampai matang selama 40 menit.

sumber: tabloid nova

Nasi Uduk

Bahan:

• 400 gram beras
• 625 cc santan dari ½ butir kelapa
• ½ sdt ketumbar bubuk
• ½ batang serai, dimemarkan
• 1 lembar daun salam
• 1 lembar daun pandan
• garam secukupnya

Cara membuat:

• Kukus beras sampai setengah matang, angkat dan sisihkan.
• Sementara itu rebus santan, ketumbar, serai, daun salam, pandan dan garam di dalam panci sampai mendidih. Kemudian masukkan beras yang sudah dikukus. Aduk-aduk di atas api kecil sehingga seluruh cairan terhisap oleh beras. Setelah itu kukus lagi sampai matang. Angkat.
• Cara menghidangkan: Taruh nasi dalam piring, taburkan bahan pelengkap di atasnya. Dimakan dengan sambal kimiri.

Untuk 6 orang .

from: http://www.melroseflowers.com

Sambel Kemiri

Sambal Kimiri:

Gerus dan campur jadi satu sampai halus:

• 25 gram kacang goreng
• 5 butir kemiri goreng
• 5 cabe rawit, diseduh air panas
• 2 cabe merah, diseduh air panas
• ½ sdt garam
• 1 sdt cuka
• 2 sdt gula pasir
• 50 cc air panas

from:www.melroseflowers.com