Rendang Daging

Rendang Daging ini lebih enak disajikan jika dagingnya lunak. Agar daging mudah lunak, usahakan daging direbus dahulu lalu dimemarkan.

Resep Bahan Rendang Daging :

daging sapi has 500 gram, potong-potong

santan kental 1000 ml

santan cair 1000 ml (santan kental dan cair dari 3 butir kelapa)

serai 2 batang, memarkan

daun jeruk purut 5 lembar

daun kunyit 1 lembar, sobek-sobek

asam kandis 2 buah

Resep Bumbu Halus Rendang Daging :

cabe merah 250 gram

bawang putih 4 siung

bawang merah 10 butir

jahe 1 cm

kunyit 2 cm

lengkuas 4 cm

garam secukupnya

Cara Membuat Rendang Daging :

Rebus santan cair, serai, daun jeruk, daun kunyit, asam, bumbu halus dimasak hingga mendidih. Masukkan daging yang sudah dipotong-potong, masak lagi hingga santannya kental.

Masukkan santan kental. Masak hingga hampir kering. Aduk-aduk hingga rendang kecokelatan dan berminyak.

Sajikan.

Untuk 6 porsi

Bakso Malang

Resep bakso Malang yang satu ini bisa Anda tiru di rumah, baik sebagai hidangan pembuka, penutup ataupun sebagai camilan dan penghangat tubuh disaat hujan dan cuaca yang dingin. Kota Malang memang terkenal dingin, karenanya banyak makanan asal yang disajikan panas-panas yang bertujuan untuk menghangatkan tubuh dari cuaca dingin.

Walau disebut bakso Malang atau pentol Malang, tapi makanan khas Jawa Timur ini banyak juga ditemui di kota-kota lain selain Malang, malah sudah tersebar di penjuru tanah air. Bila Anda berkunjung ke kota Malang, tidak ada salahnya mencicipi Bakso Kota dan Bakso Presiden yang sudah terkenal kelezatannya. Tapi bila Anda berhalangan untuk liburan ke kota Apel ini, maka tidak ada salahnya untuk mencoba membuat sendiri bakso dengan mengikuti resep Bakso Malang berikut.

Bahan-Bahan Bakso Malang

350 gr daging sapi

50 gr tepung sagu

100 cc air es

1 butir telur

4 siung bawang putih

1/2 sdt merica

3 sdt garam

Kuah Bakso

2 liter air

600 gr lutut sapi/tulang sapi

6 siung bawang putih

1/2 sdt merica

2 batang daun bawang, iris

3 sdt garam

Bahan Pelengkap

10 lembar kulit pangsit, goreng

150 gr mi kuning basah

10 tahu goreng, serong, toreh sedikit

Bawang goreng secukupnya

Sambal rebus

Cara Membuat Bakso Malang

Cara pembuatan bakso:

Haluskan bawang putih, merica, dan garam.

Giling daging hingga halus. Campur dengan tepung sagu, bumbu halus, telur, dan air es.

Aduk rata sambil dibanting-banting.

Ambil 1/3 adonan untuk isian tahu.

Didihkan air, lalu matikan apinya.

Buat bulatan bakso dua macam, satu besar dan satu kecil.

Celupkan dalam rebusan air. Lakukan sampai habis.

Masak kembali hingga baksonya mengapung, angkat, tiriskan. 1/3 adonan bakso masukkan dalam tahu.

Kukus sebentar.

Cara pembuatan kuah bakso:

Haluskan bawang putih, merica, dan garam.

Didihkan air, bumbu, dan tulang, masak hingga mendidih, saring.

Taburi daun bawang, angkat.

Siapkan mangkuk, tata mi, bakso, dan tahu.

Tuangi dengan kuahnya, taburi daun bawang, dan bawang goreng.

Sajikan dengan pangsit goreng dan sambal rebus.

Selamat mencoba resep bakso Malang berikut.

Rawon Surabaya

Bahan :

• 1/2 kg daging sapi ( lemusir ) direbus 1/2 matang

• 2 butir asam muda dibakar

• 3 cm lengkuas dimemarkan

• 3 cm serai dimemarkan

• 700 ml kaldu daging

• 2 batang daun bawang

• 5 lembar daun jeruk

• Minyak goreng dan garam secukupnya.

Bumbu yang dihaluskan :

• 3 buah cabe merah buang biji

• 1 sdt terasi

• 6 buah bawang merah

• 3 siung bawang putih

• 2 sdt ketumbar bubuk

• 5 biji kluwek

• 3 cm kunyit

Cara membuatnya :

• Panaskan minyak goreng hingga cukup panas kemudian tumis bumbu yang dihaluskan hingga harum dan matang.

• Masukkan daging, asam bakar, serai dan lengkuas, tumis kembali hingga benar-benar harum, tambahkan kaldu.

• Teruskan memasak dengan api kecil hingga daging matang, angkat dan sajikan panas-panas dengan telur asin, sambal tauge dan kerupuk udang.

Bebek Goreng Surabaya

Bahan:

• 1 ekor bebek, potong 4 bagian
• 1 bh jeruk nipis, ambil airnya
• 1 lt air
• 2 btg serai, memarkan
• 3 lbr daun salam
• 2 cm lengkuas, memarkan

Bumbu Halus:

• 8 bh bawang merah
• 5 siung bawang putih
• 3 bh kemiri
• 3 cm kunyit
• 1 cm jahe
• ½ sdt lada
• 2 sdt garam

Cara Membuat:
Bersihkan bebek, lumuri air jeruk nipis, diamkan 15 menit.
Didihkan air, serai, salam, lengkuas, dan bumbu halus.
Masukkan bebek, masak dengan api sedang hingga air habis dan daging bebek lunak. Angkat potongan bebek, tiriskan.
Goreng bebek dalam minyak yang panas dan banyak, hingga kering.
Angkat, lalu hidangkan panas dengan sambal dan lalap.


Selamat Mencoba 

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.