Sup Tom Yam Kung

Bahan :

250 gr udang segar ukuran sedang
75 gr jamur merang, belah dua
1 sdm minyak goreng


Bumbu I :


100 gr tomat, iris, buang bijinya
2 ruas lengkuas, memarkan
1 lembar daun jeruk
1 batang daun ketumbar
1 batang serai, memarkan, iris tipis
1 buah cabe merah, buang bijinya, iris tipis
1 buah cabe hijau, buang bijinya, iris tipis
500 ml kaldu


Bumbu II :


1 sdm kecap ikan
1 sdm air jeruk nipis
2 sdm saus sambal (Bisa ditambahkan lagi jika suka sup yang pedas)
½ sdm gula pasir
garam secukupnya


Cara membuat :


1. Kupas udang, sisakan ekornya, kerat punggungnya dan bersihkan. Sisihkan kepala dan kulit udang tadi.


2. Panaskan minyak goreng, lalu masukkan kepala dan kulit udang, tumis hingga merah.


3. Tambahkan bumbu I ke dalam tumisan kepala dan kulit udang tadi. Didihkan dan masak selama 20 menit.


4. Saring ampas kuah udang tadi dan sisakan kaldunya. Kemudian masukkan bumbu II, didihkan selama 5 menit. Setelah itu masukkan jamur dan udang, aduk rata dan masak sampai matang. 
Angkat dan sajikan.

Tuna Steaks with Salsa Verde

Ingredients

2 x 150g/5oz tuna steaks

pinch sea salt

drizzle extra virgin olive oil

For the salsa verde

1 heaped tsp Dijon mustard

150-250ml/5-9fl oz fruity, extra virgin olive oil

4 anchovy fillets

handful fresh flatleaf parsley

handful fresh mint

handful fresh basil

handful fresh tarragon

1-2 tbsp capers

1 garlic clove

pinch sea salt

1 lemon, juice only

To serve

lemon wedges

2 sprigs fresh flatleaf parsley

Preparation method

- Preheat the oven to 200C/400F/Gas 6.

- For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.

- Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak.

- Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm.

- For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.

- Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.

- Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.

- Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.

- Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly.

- Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).

- To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each.

Roti Cane

Bahan :

350 gr tepung terigu

1 sdm garam

200 cc air hangat

250 gr mentega/ margarine dicairkan

Cara membuat :

Campur tepung, garam dengan air hangat. Setelah rata masukkan mentega cair.

Remas-remas sampai tidak lengket, bagi menjadi 20 bagian, masing-masing dibulatkan, diamkan ± selama 15 menit, tipiskan setebal ± 1/2 cm.

Panaskan dan olesi dengan sedikit minyak wajan datar untuk membuat martabak, panggang adonan yang sudah ditipiskan di atas, balik-balik sampai matang (ada bagianbagian yang jadi lebih cokelat). Angkat.

Lakukan sampai adonan habis.

Catatan :

bentuk tekstur roti bisa beragam ada yang seperti proses diatas, atau ditipiskan lebar lalu dilipat-lipat seperti martabak, baru kemudian dipanggang

Hot Chai (Teh Tarik)

Hot Chai is more commonly known as Teh Tarik in Malaysia. Teh Tarik literally means "pull tea" in Malay. This popular beverage is usually served in Indian tea shops or stalls.

My recipe combines two techniques I learned from watching fellow Malaysian Indians and South Asian Indians. Instead of adding condensed milk (Malaysian), I use fresh milk and add spices to enhance the flavor. I learn this trick from my good friend, Marina T.

Ingredients (makes 2 steaming cups):

3 bags of Lipton natural tea, 1.5 cup of fresh milk, 0.5 cup of water, 1 clove, a dash of nutmeg powder and a dash of cinnamon powder. Sugar, sugar syrup or honey to taste.

Procedures:

1. In a small saucepan, boil water and add tea bags and spices. Add sugar or syrup (optional) over low heat. Stir occasionally and let tea seep

2. Add milk and stir until tea is blubbly. Remove from heat

3. Stir occasionally and let tea seep until the mixture turns brownish in color (approximately 3 mins)

4. Remove teabags and clove. Pour the mixture into a large cup. Add honey (optional)

5. To create the "pull" effect, pour the mixture into an empty large cup. Repeat another time so that the tea has bubbles. Be careful not to burn yourself!

6. Serve in two cups with your favorite biscuits

Italian Pasta

PASTA IN YOUR FACE  Here you'll find some of my favorite pasta recipes. An Italian tradition for hundreds of years, pasta can be used everyday for a year without repeating a dish. I love the taste! I love the texture! I love the flavor! I love the versatility! I love pasta and I definitely love these recipes. From basic spaghetti to stuffed manicotti to fettuccine alfredo, the variety of pasta recipes are endless.

Sundays are always the traditional day for pasta. But of course it can be enjoyed any day of the week.

Some of the greatest pasta recipes have been redefined over and over by many of the best chefs in the world. Cooks and diners alike may find the different shapes of pasta amusing and sometimes challenging to eat and prepare.

There should be no short cuts when preparing these pasta recipes. Only the finest freshest ingredients should be used at all time. No jar sauce or powdered garlic could ever justify being used in an authentic Italian pasta dish. I shudder at the thought of such products being served to my guests let alone eaten by myself. Yes, I hate to admit it but I am a pasta snob.

FRESH PASTA VERSES DRY PASTA

Pasta is always better fresh. Fresh pasta allows you to be a more creative by adding flavor and color, dry works just fine as long as you purchase the right pasta.

Everyone should own a pasta maker even if you only use it a couple of times a year. It's always fun to get the kids involved when making fresh pasta. Though time consuming, it is well worth the effort.

Pasta is basically made two ways. Classic pasta is traditionally made with flour moistened with eggs and sometimes oil or water mixed to form a dough to be rolled out and shaped by hand. The second type is made with just flour and water. Both types can be made by using a variety of different flours.

When buying dried pasta make sure that it is made with 100% semolina flour from durum wheat. This just makes for a better quality pasta than some you may find in the stores. Check the ingredients before buying. This hold true even if your buying fresh pasta from a store.

So within these pages, lets discover, enjoy and share the many pasta recipes that will create memories for the whole family. I'm sure these pasta recipes will keep you busy for quit a while.

I hope you bought enough garlic.

Kabuli Rice

Ingredients

Ingredients For the Rice:

2 cups Basmati rice

1/2 cup green peas

salt to taste

For the vegetable layer:

1 medium beetroot cut in rings

2 small carrots cut in rings

2 onions medium cut in rings

2 potatoes medium cut in rings

3 slices of bread cut in cubes

For the gravy:

3 medium sized tomatoes blanched

1 tbsp garlic paste

1/2 cup thick curds

2 cardamoms

2 cinnamon sticks 1 inch

4-5 cloves

1 bay leaf

2 tsp red chilli powder

1 tsp Garam Masala

salt to taste

2 tbsp Ghee

oil for frying the vegetables and bread.

Cooking Instructions

Method for the rice:

wash and soak the rice for at least 1/2 hour.

boil water and put the rice and peas together along with the salt as per your taste.

rice should be seperate.

for the vegetables:

deep-fry all the vegetables seperately. and in the last fry the bread cubes.

keep aside.

for the gravy:

blanch tomatoes and puree them.

heat ghee and put all the dry garam masalas and fry for a few seconds.

then add garlic paste and fry again.

add the tomato puree and cook till ghee seperates.

now add the vegetables and cook for a few seconds.

add the rest of the masalas and the curds and boil for 5 -7 mins.

how to serve:

In a big serving bowl put the rice layer down and then put the vegetable layer and put a few fried bread on top.

again cover with rice layer.

and then again put a vegetable layer and finally cover with rice and serve hot.

u can heat in a micro wave or a pressure cooker before serving.

TIPS:

U can add saffron mixture to the rice layer on top to give a attractive yellow color.

Saffron mixture:

add saffron to 2-3 tbsp of hot milk and mix well. then pour on top over the rice layer.

Teriyaki Chicken

One of the best Japanese chicken dishes is Teriyaki chicken. This is a recipe for a delicious teriyaki sauce and/or marinade. Why buy it from the store when you can make your own? This recipe uses a lot of soy sauce, garlic, and rice wine. 

I always like to add a little heat, so of course; red pepper flakes were a must. The chicken should be marinated for at least 12 hours (or 24 for more intense flavor).  The chicken can be cooked in many ways. I chose to grill the marinated chicken breasts but you could bake them, or cut them up into pieces for a delicious teriyaki chicken stir fry with your favorite vegetables. 

This recipe will make enough to marinate about 3-4 lbs of chicken. Even if you are only using 1 or 2 lbs of chicken, I would still stay true to the marinade recipe if you want to use it for sauce. Enjoy.

Ingredients:

3-4lbs boneless skinless chicken breasts (or thighs)
2/3 cup rice wine (or sake)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
1 small pinch red pepper flakes
black pepper (to taste)

Cooking Instructions:

Step 1: 

In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.

Step 2: 

Place chicken in a bowl, pour in teriyaki sauce. Seal and marinade over night in the refrigerator.

Step 3: 

Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking or cut into pieces and stir fry.

Step 4: 

If using the marinade as a sauce- pour the reserved marinade into a sauce pan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.

Cheese Burger

These burgers are broiled, or use your grill and serve on toasted hamburger buns.

Ingredients:

2 pounds ground beef, lean

1 tablespoon steak sauce, your favorite

1 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

2 teaspoons salt

1/2 teaspoon pepper

1 1/2 cups shredded American or mild Cheddar cheese

1/2 cup finely chopped onion

Preparation:

Combine ground beef, steak sauce, Worcestershire sauce, hot sauce, salt, and pepper. Shape mixture into 8 hamburger patties. Broil patties 4 inches from heat for 6 minutes. Turn and broil for 4 to 6 minutes longer, to desired doneness. Combine cheese and onion; place on patties then broil until cheese is melted. Serve on toasted hamburger buns.

Sandwich Isi Komplit

Bahan :

• 4 lembar roti tawar
• 1 sendok makan margarin untuk olesan
• 2 lembar daging asap
• 2 butir telur, buat telur ceplok
• 2 lembar keju slice
• 100 gr selada
• 1 buah tomat, iris tipis
• mayones secukupnya
• saus tomat secukupnya

Cara membuat Sarapan Pagi Sandwich Isi Komplit

• Oles kedua sisi roti tawar dengan margarin hingga rata. Panaskan grill pan, panggang roti hingga kecokelatan, angkat.
• Tumis daging asap hingga kecokelatan, angkat.
• Ambil selembar roti, oles dengan mayones dan saus tomat.  Susun  selada, daging asap, telur, keju slice, dan tomat.
• Tumpuk kembali dengan satu lembar roti. Sajikan.

Pizza

Dough Ingredients:
Yeast : 1 Packet (1 ½ teaspoon)
Bread flour : 3 cups
Sugar : 1 teaspoon
Salt : ½ teaspoon
Olive oil : 3 tablespoons
Water : 1 cup

Sauce Ingredients:
Diced tomatoes : One 14 ½ oz. Can
Sweet Basil : 1 ½ teaspoons
Oregano : 1 ½ teaspoons
Powered Garlic : ½ teaspoon
Salt : ½ teaspoon
Rosemary : 1 or 2 pinch(es)
Crushed Red Pepper : Optional

Toppings:
½ to 1 pound of shredded mozzarella cheese
Optional Toppings (try Pepperoni - a KidsCanMakeIt favorite)

Instructions:
A: Prepare the dough:
Combine the dry dough ingredients in a large mixing bowl. Have the child mix the ingredients thoroughly using their hands. While the child is mixing the dough, add the oil to the mix, and then slowly add the water. Have the child kneed the dough for 5 minutes. Cover the mixing bowl and set aside for about one hour.

NOTE: This dough recipe also works well in a bread machine.

B: Prepare the sauce:
While the dough is rising, heat the diced tomatoes to a boil in a saucepan. Stir in the spices and lower the heat to a simmer. Simmer (stir occasionally) until the sauce becomes about twice as thick (about 10-15 minutes) and remove it from the heat.

C: Make the pizza:
Heat the oven to 400 degrees.

Using the rolling pin, roll out the pizza dough on a cutting board. (If the dough is a little sticky, sprinkle it with a little flour.) Lightly oil a pizza pan (spray cooking oil works well), and cover with the rolled out dough. Cook until the very first hint of brown appears or the crust begins to bubble up (about 5-7 minutes).

Spread the sauce over the pizza and arrange any toppings. Sprinkle with the mozzarella cheese and return the pizza to the oven. Cook the pizza until the mozzarella turns a light brown (about 20 minutes).

Remove the pizza from the oven and let it cool for 10-15 minutes. Place the pizza on the cutting board, slice with a pizza cutter (do not slice the pizza in an aluminum pizza pan), and enjoy!

Suggested Baking Option:
Try using a baking stone instead of a pizza pan. A seasoned stone does not require oiling, you can roll out the dough directly on the stone, and you can slice the pizza directly on the stone. The baking stone will slightly increase the cooking time in the oven, however.

Cooking Safety:
Children require careful supervision while in the kitchen. Knives, pots, pans, and appliances can be dangerous if used or handled incorrectly. Children should be properly supervised at all times, and instructed in the correct use of cooking equipment.