Recipes Hoka-Hoka Bento Yana (Japanese cuisine)

Beef Yakiniku Material:500 grams of meat has deep, thinly sliced2 tsp chopped garlicBh 1 onion, cut two, slice1 tablespoon grated ginger, take the water1-2 tablespoons sake1 tablespoon soy sauce1 pcs bell pepper, sliced2 teaspoons cornstarch, melted with a little watersalt & sugar to taste.
How to Create:Marinate meat dg all ingredients, except pepper and cornstarch, set aside kl. 15 min heat the 3 tablespoons of cooking oil, saute the meat until stiff, give 200cc of water, cook over low heat until the meat is cooked & tender. Give sugar, salt as needed, enter the paprika. After wilting Thicken with cornstarch solution

resep masakan barat

Pizza Sosis

Bahan :

• 500 gr tepung terigu
• 250 cc air
• 2 buah ragi tape
• 1 sendok makan gula pasir
• ½ sendok teh garam halus
• 50 gr mentega dicairkan

Bahan bagian atas :

• 250 gr sosis sapi, dipotong tipis-tipis
• 1 buah tomat merah, dipotong tipis
• 2 buah cabai hijau potong panjang
• Keju parut secukupnya

Bahan Saos tomat :

• 3 buah tomat merah
• 3 sendok makan mentega cair
• 3 siung bawang putih, dicincang
• 1 buah bawang bombay, dicincang
• Garam, gula, merica halus secukupnya

Cara membuatnya :

• Rendam ragi dengan air, setelah larut sisihkan
• Tepung terigu, gula, garam dan mentega cair dicampur menjadi satu, uleni sambil dituangi air ragi sedikit sampai adonan tidak lengket di tangan.
• Siapkan loyang berbentuk bulat, terlebih dahulu olesi dengan mentega sampai rata, tuangkan adonan kedalamnya dan ratakan.
• Bagian atasnya olesi dengan saos tomat dan taburkan di atasnya sosis serta potongan cabai hijau. Ratakan kemudian taburi dengan keju parut.
• Diamkan selama 15 menit.
• Setelah itu oven denga panas sedang saja sampai matang dan warnanya kecoklatan
• Hidangkan dalam keadaan panas

Bistik Ayam 

Bahan :

• 1 ekor ayam dalam negeri
• 1 butir telur ayam
• 100 gr tepung roti
• 50 gr tepung terigu
• 3 sendok makan saos tomat
• 1 sendok makan gula pasir
• 1 sendok teh cuka
• 4 helai daun selada
• 1 buah tomat merah
• 1 buah mentimun
• Garam secukupnya
• Lada secukupnya

Cara memasak :

• Ayam dibersihkan, buang tulang, kaki dan bagian kepala. Diiris tipis, beri garam, lada secukupnya.
• Tambahkan teoung terigu ke seluruh irisan ayam hingga rata.
• Campurkan telur yang sudah dikocok, tambahkan lagi tepung roti sampai rata hingga ayam tertutup tepung.
• Panaskan minyak, kemudian goreng hingga kekuningan.
• Tambhakan gorengan kentang sebesar jari dan iris mentimun dan tomat
• Panaskan saos tomat, beri gula dan cuka.
• Ayam disusun diatas piring datar, beri daun selada.
• Siramkan saos tomat ke atas ayam.
• Sajikan 

Macaroni Scottle

Bahan 1:
500 gr macaroni (rebus, tiriskan beri 1 sdm margarine
1 sdm margarine (aduk rata dan sisihkan pada macaroni yang telah direbus)
Bahan II ( tumis dan sisihkan)
150gr daging diling/cornet
50 gr bawang Bombay (iris2 kecil)
1 sdm margarine
Bahan III
2 sdm margarine
3-4 sdt terigu
500 ml susu cair
100 gr keju parut
Gula, garam, lada, pala, bubuk kaldu (secukupnya)
Bahan IV
5 butir telur
Bahan V
100 gr keju parut
50 gr sosis / daging asap
Cara membuat:
1. Bahan III: panaskan margarine, masukkan terigu, aduk-aduk hingga rata, beri susu sedikit demi sedikit hingga mengental, beri keju, gula, garam, lada, pala, dan bubuk kaldu. Masak hingga mendidih, angkat
2. masukkan bahan I dan III ke bahan I, aduk rata dan tambahkan bahaan IV, masukkan adonan ke loyang yang telah diolesi margarine. Taburi atasnya dengan bahan V. Panggang hingga matang.

Tuna Saus Blood Orange

 

Bahan:

200 g. daging ikan tuna
30 g campuran rempah*)
10 ml minyak olive
50 ml jus jeruk
20 g brown sugar

Cara membuat:

• Potong tuna bentuk segi empat dan taburi campuran rempah.
• Panaskan wajan anti lengket, tuangkan minyak olive.
• Masak tuna selama 1 menit tiap sisinya.
• Masak jus jeruk dan gula dalam panci hingga kental.
• Potong tuna menjadi 3 bagian yang sama dan susun di bagian tengah piring.
• Taruh fennel di atasnya dan beri saus jeruk.
• Lengkapi dengan salad sayuran. Sajikan segera

*)Campuran rempah ini bisa dibuat dari paprika bubuk, jintan bubuk, adas bubuk, merica bubuk dan Italian Seasoning. Jenis rempah bisa disesuaikan dengan selera

Spaghetti Ayam Pedas

 

Bahan:

 

250 gr Spaghetti
200 gr daging ayam, potong dadu 2 x 2 cm
100 gr wortel, potong sesuai selera
100 gr baby kailan, potong-potong
6 buah cabe merah, haluskan
3 sdm kecap manis
5 siung bawang putih cincang
1 sdm kaldu ayam instan
1 sdm bawang merah goreng untuk taburan
½ sdt garam halus
3 sdm minyak goreng
1 sdm tepung maizena, larutkan dengan
150 ml air/kaldu ayam

Cara Membuat:

1. Panaskan minyak, tumis bawang putih dan cabe merah hingga harum. Masukkan daging ayam, aduk hingga berubah warna.
2. Masukkan kecap manis, bumbu-bumbu, wortel dan kailan. Kentalkan dengan larutan air/kaldu dengan tepung maizena. Masak hingga saus agak mengental. Angkat.
3. Siapkan spaghetti di atas piring saji, siram dengan kuah ayam. hidangkan selagi panas dengan taburan bawang merah goreng. Sajikan segera.
Untuk 4 Porsi

Green Salad with French Dressing

Bahan

• 200 gr mentimun, diiris tipis bulat
• 1 bonggol daun selada, disobek-sobek
• 1 bh paprika hijau, diiris panjang
• 150 gr alpukat, dipotong tipis
• 100 gr batang seledri besar,
• Dipotong panjang 1 cm

Bahan French Dressing

• 1 sdt cuka
• 175 ml minyak salad
• ¾ sdt tepung gula
• 1 sdt mustard
• ¼ sdt garam

Cara Membuat

• Masukkan bahan French Dressing ke dalam botol. Kocok sampai tercampur
• Tata sayuran di mangkuk, siram dengan bahan dressing
• Sajikan, untuk 4 porsi

 

MENU DIET 13 DAYS WITHOUT SALT

13 DAY DIET MENU Abstinence: SALT TERMS: 1. One day of drinking eight glasses of plain water (not ice water), approximately 2 liters of water 2. Fried steak in a Danish Butter / Corn Oil / Butter unsalted (fresh) 3. Vegetables are usually 1 bunch spinach, do not boil too long (without salt), and lettuce eaten raw 4. Last supper pk. 18:00 5. White water can be drunk every hour 6. Should stay at home because we pee a day can reach 8x 7. Rarely defecation because almost all the food is absorbed by the body 8. It only removes fat diet, do not be afraid there is a side effect
BENEFITS: 1. This diet, if followed completely (do not deviate one bit), you will lose weight 7-8 kg 2. This diet has been investigated that the chemical conditions in the body the better, so there is no possibility to become fat again 3. Provided that after a day-to-14, eat normally again (no exaggeration) 4. This diet is done once a year
PLEASE NOTE THAT: If you forget, suddenly eating something that deviates from the diet, such as day-to-4 or for example is almost finished (day 12), this diet must be started again from the first day. For the future, although our weight down, but it is possible to be fat again will happen with the existence of such deviations.

DIET MENU: Day-to-one and number-eight: Morning: 1 cup coffee / tea with a spoon of sugar equal Lunch: 2 hard boiled eggs + 1 bunch spinach + 1 fruit boiled briefly fresh tomatoes Evening: 100 gr steak fries + slada given citrun orange / lemon juice
Day 2 and 9th: Morning: 1 cup coffee / tea with a spoon of sugar equal Noon: 60 ounces of steak fries + slada + 1 fresh fruit (Orange / watermelon / leatherback / giant pink) Evening: 120 gr steamed chicken + 1 cup nonfat milk no sugar
Day 3 and 10: Morning: 1 cup coffee / tea + 1 tablespoon sugar + 1 slice of bread equal bargain fuel Lunch: 2 boiled eggs + 1 tomato + 1 + 1 bunch fresh fruit spinach / kale Evening: 120 gr chicken steamed + slada citrun sprinkled with lemon / lime
Day-4 and 11th: Morning: 1 cup coffee / tea + 1 tablespoon sugar + 1 slice of bread equal bargain fuel Lunch: 1 boiled egg + 1 carrot (boiled briefly) + 1 non-fat cheese slices Night: a bowl full of papaya sprinkled with lime citrun / juice + 1 cup non-dairy fat without sugar
Day-to-five and 12th: Morning: 1 large carrot grated raw rough lemon topping Afternoon: 120 gr chicken steamed with a little unsalted butter sauce Night: 60 ounces of steak fries (corn oil) + raw + spinach salad boiled briefly
Day 6 and the 13 Morning: 1 cup coffee / tea + sugar sign a grilled piece of bread Lunch: steamed chicken 120 gr + salad sprinkled with lime juice Tonight: 2 boiled eggs + 1 large carrot grated raw sprinkled with lime juice
Day 7 Morning: 1 cup coffee / tea without sugar for equal Noon: 60 ounces of steak fries + 1 fresh fruit Tonight: Do not Eat

Wine Pairing Guides

ineBecause I routinely develop recipes to go with specific wines for my client, MyWinesDirect, I'm always on the lookout for books that delve into the subject of wine pairing. I have about ten books or so on the subject. I've already written about my absolute bible, What to Drink with What You Eat, but there are a couple of other books I turn to frequently and wholeheartedly recommend, specifically Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food by Evan Goldstein and Everyday Dining with Wine by Andrea Immer Robinson. They both do an excellent job of explaining why certain pairings work and share typically main course recipes that go with a variety of commonly available wines and varietals. Robinson mentions specific labels, but also manages to be descriptive enough about styles, so that you can understand how to swap out wines she suggests for others you might prefer. They are both educational books, but not geeky.

Three new books have made their way into my collection that I am really excited about. The first is a follow up to Evan Goldstein's book, called Daring Pairings. As he did in Perfect Pairings, Goldstein digs into the characteristics of each wine. The book features "Pairing Pointers" basically bullet-point lists of explanations of what a varietal pairs well with and what it doesn't. There are also cheese pairing suggestions for each wine and recipes from a variety of mostly well-known American chefs. This is a really fantastic book for learning about up and coming varietals that often get overlooked in other food and wine pairing books, varietals such as Muscat, Verdejo, Malbec and one of my favorites, Touriga Nacional. This book is like picking the brain of your favorite friendly sommelier. The recipes come from chefs including Fergus Henderson, Cindy Pawlcyn, Charlie Trotter, Floyd Cardoz and Dan Barber. The recipes themselves are mostly Mediterranean and French with some notable exceptions. But even without the recipes the text would suffice to steer you in the right direction.





Sometimes good things come in small packages and that is certainly the case with 100 Perfect Pairings by Jill Siverman Hough. Hough has worked with wineries for years, creating recipes. She approaches recipes like I do, from a food rather than a wine perspective. But she certainly knows her wine. What I love about this book is the recipes. They are not the tedious "steak and Cabernet" variety, but small plates. While she acknowledges that steak and Cab is a classic pairing, her recipes to go with Cab include things like Rosemary Walnuts, Charred Eggplant Spread with Whole Wheat Pita Toasts and Sharp Cheddar and Bresaola Melt. Even her steak and Cab recipe has a twist--it's Steak, Porcini and Parmesan Risotto. The wines she chooses are the most common ones you are likely to drink, but her recipes are all fresh and exciting. It's a skinny little volume, but the short and to-the-point tips and recipe headnotes do the explaining as to why the pairings work. Truthfully small plates can be appetizers but also light main dishes and sometimes salads or side dishes so the recipes are very flexible. Read an excerpt online.







Seasons in Wine Country is a beautiful book with enticing modern photography. The simple and straight-forward (rarely fussy) recipes come from Culinary Institute of America (CIA) chefs and instructors as well as local Napa Valley chefs, and are divided by "wine seasons" and they don't shy away from those notoriously hard-to-pair ingredients such as asparagus and artichokes. This book also includes many dessert recipes and pairings. I can't wait to try the Spring Pea and Ricotta Gnocchi with Pancetta and Mint to pair with Chardonnay or the Macerated Cherries on Goat Cheese Crostini with Pinot Noir. Because the book comes from the CIA, there are also little lessons on wine and technique tips. This is primarily a cookbook, so not every single recipe comes with a wine pairing, but the vast majority do. This is hands-down my favorite book ever from the CIA.







Note: I purchased two books (Perfect Pairings and Everyday Dining with Wine), and the rest were review copies.

Noodle Fest 2010

You can keep Disneyland, for me the happiest place on earth is Noodle Fest. I am an absolute noodle fanatic, so from the moment I heard about the event, fostering unity between North Beach and Chinatown, I was sold. If you ordered your tickets online ahead of time, a $15 passport got you three mini bowls of noodles in both North Beach and in Chinatown (a total of six bowls). There were about 30 choices of noodles total, on two blocks of Grant Avenue, on either side of Broadway to the North and the South.

My favorites in North Beach were the luscious seafood ravioli in a light creamy sauce from Sotto Mare and the Penne Pasta with Wild Boar and Wild Mushrooms from Cafe Divine. On the Chinatown side I went a little crazy for the Combination Fried Pure Rice Noodles (banh bot loc xao thap cam) from the Vietnamese Chinese San Sun Restaurant but I also liked the Beijing Tan Tan Mein from The Pot Sticker Restaurant and the Cold Noodles with Spicy Szechuan Sauce from Z&Y Restaurant.

The afternoon events started at 3 pm and included jazzy music on both sides plus Chinese dumpling and Italian pasta making demonstrations (perhaps next year perhaps the Chinese side might actually include some dumplings?). No matter the differences between the two communities, one thing is clear, everybody loves noodles!
Note: Please do scroll through the slide show of photos, the last picture is my favorite.

More on Noodle Fest:
Single Guy Chef
MyWorld
Gary Soup's slide show