Udang Nestum
Bahan
1/4 cup Nestum cereal
½ sdt garam
1½ sdt gula
1/2 sdm susu bubuk
(aduk rata semua bahan diatas)
150 gr udang ukuran sedang, bersihkan dan keringkan
1 sdt garam
1/4 sdt minyak wijen
1 butir telur (pisahkan putih dan kuning)
tepung terigu secukupnya
1 sdm butter
1 siung bawang putih
2 cabe merah kering, buang biji iris tipis
3 lembar daun jeruk
Cara Membuat:
1. Bumbuin udang dengan garam dan minyak wijen, diamkan sebentar
2. Celup udang ke kocokan putih telur, lumuri dengan tepung. Goreng di dalam minyak panas sampai matang
3. Di dalam wajan, taruh 1 sdm mentega panaskan sampai meleleh, masukkan kocokan kuning telur aduk terus menerus sampai bergerindil
4. masukkan bawang putih, cabe merah daun jeruk masak sampai harum
5. masukkan nestum cereal masak sampai renyah kemudian masukkan udang goreng aduk2
6. angkat dan sajikan
Dari ketiga menu diatas, untuk resep ayam kungpao dan capcay sudah pernah saya post di blog
bisa di lihat disini ayam kungpao capcay
simple tamagoyaki yaitu telur gulung jepang tapi yang versi simple, cara membikin nya mudah seperti dadar telur biasa terus taruh 1/3 lembar daun nori, kemudian dilipat dan digulung.
Cara membuatnya supaya lebih jelas bisa di lihat di justonecookbook
Simple Tamagoyaki Bahan
1 butir telur
sejumput garam
sejumput gula
1/3 lembar daun nori Cara Membuat
1. Kocok telur, garam dan gula.
2. Olesi teflon dengan sedikit minyak, kemudian tuang telur ke teflon, langsung letakkan daun nori ditengah.
3. Setelah telur mulai mengering (jangan sampai matang) lipat telur dari sisi bawah ke tengah dan sisi atas ke tengah menutupi daun nori kemudian gulung sambil dirapatkan.
4. Teruskan mendadar telur lagi sampai matang.
Tahupok sering kita temui di pasar, sejenis tahu yang sudah digoreng tetapi tidak sepadat tahu biasa hampir sisa kulitnya saja biasa dipakai untuk membuat tahu isi. Kali ini tahupok nya saya buat isi daging lalu dikukus, simple sekali cara membuatnya. Rasanya pun enak. juicy sekali, gak nyangka dengan bahan yang simple bisa menemukan rasa yang lezat.
Sebelum dikukus
Tahupok isi Daging Bahan
100gr daging giling
2 btg daun bawang, iri halus
kecap asin secukupnya
1/4tsp garam
1tbsp tepung maizena
Merica
16 buah tahupok
Cara membuat
1. Aduk semua bahan isi menjadi satu.
2. Gunting dan buat lubang ditengah tahupok untuk isian.
3. Isi adonan daging kedalam tahupok sambil dipadatkan. hias dengan cabe rawit merah diatasnya.
4. Kukus selama 20 menit hingga matang
Salah satu menu yang sering kita temui di chinese food restaurant, ternyata tidak sulit untuk membuat nya dan membutuhkan bahan yang cukup simple. Dari segi rasa, mungkin belum 100% sama dengan yang direstoran karena masih menggunakan bahan-bahan apa adanya.
Ayam kungpao cocok dijadikan menu sehari-hari ataupun lunchbox. kacang mete yang renyah dipadukan dengan ayam dalam balutan sausnya, yummy.
Ayam Kung pao
Serve: 2 porsi
Bahan:
150 gram paha/dada ayam fillet, potong kotak besar
1 siung bawang putih, haluskan
1/4 sdt dark soy sauce (kecap jamur)
1/4 sdt kecap inggris
1/4 sdt minyak wijen
garam, gula dan merica bubuk
2 buah cabe kering, dipotong memanjang 3cm
1 siung bawang putih, haluskan
paprika/cabe merah besar, potong memanjang
Saus
1/2 sdm saus tomat
1/2 sdm saus tiram
1/2 sdt kecap manis
1/8 sdt minyak wijen
1/8 sdt jeruk nipis/lemon
25 ml air
1/4 sdt maizena, larutkan dlm 1 sdt air
15 gram kacang mete
Cara membuat:
Campur ayam, bawang putih, kecap jamur, kecap ikan,
garam, merica bubuk, dan minyak wijen. diamkan 1 jam. Goreng sebentar hingga
berkulit.
Tumis bawang putih dan cabai kering sampai harum.
Masukkan ayam dan paprika. Aduk rata.
Tambahkan saus tomat, saus tiram, kecap manis, dan gula
pasir. Aduk rata.
Tuang air, aduk sampai mendidih.tambahkan larutan
maizena. dduk hingga meletup-letup.
Tambahkan air jeruk lemon. masukkan kacang mete, aduk sebentar
The dumpling (餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled or steamed and continues to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in. ( source: wikipedia )
This time i am making dumpling with half chinese and japanese style. Chinese style for the filling and Japanese style for cook, i cook the dumpling like gyoza, half fry and boil. also i am using wonton wrapper sold in supermarket, hope next time i can make dumpling skin by myself. (:
I learn how to wrap dumpling from Cooking with dog which is taugh us how to wrapped gyoza.
You can learn it here
Dumpling
Ingredients:
20 – 25 wonton wrapper
1½ tbsp oil
¼ cup water
100 gr chicken,cut into small cube
50 gr pork, minched
1 – 2 napa cabbage leaf, chop finely
1 chives, chop finely
1 shitake mushroom, cut into cube
50 gr carrot, cut into small cube
1 tsp grated ginger
1 tsp sesame oil
½ tsp soy sauce
1 tsp mushroom stock
some pepper
How To Make:
1. Mix all ingredients in a large bowl.
2. Take a spoonful of filling ( i use teaspoon, because my wonton wrapper is small, just 7-7.5cm diameter ) put in wonton wrapper. Wrap it. You can refer to the video above for how to wrap dumpling.gyoza.
3. In saucepan, put oil and fried the dumpling until golden brown, only for bottom side skin.
4. Pour in the water, Cover with saucepan lid. Cook for 3 - 5 minutes
5. Open the lid, lets cook until the water dry.
Cereal Butter Chicken is Fried Chicken Fillet combine with some oat or nestum. ordinarily, others cook it with prawn. also in Chinese restaurant we could see cereal butter prawn in their menu. i have tried it several time. So, i decide to cook it at home. As i am not going to traditional market so a little bit hard to get fresh prawn, then i prefer to replace prawn with Chicken fillet that easy to find in supermarket at mall.. I am not using curry leaves and change to lime leaves which freshly harvest from my mom small garden.
250 gr chicken fillet, cut into 4x4 cm
1/2 tsp sugar
1 tsp oyster sauce
1 egg white, beaten
2 tbsp plain flour
How to make:
1. Add chicken, seasoning , egg and flour in a bowl. Mix well and let it marinated for at least 1 hour
2. Fried the chicken until golden brown. Set aside
3. In a wok, melt the margarine, add egg yolk, fry and stir continuously in order to make some egg floss.
4. Add in chili, lime leaves and other seasoning. Stir and cook until aromatic
5. Add in oat, stir and cook until oat almost golden brown.
6. Add in chicken. Stir until well combined
7. Remove from heat. Ready to serve.
Shrimp balls is one kind of fried dim-sum, made from chop shrimp which coated with small white bread cube. Look so cute and tasty but so oily, that's why we can't eat shrimp balls so often.
On my recipe i replace half amount of shrimp with some chicken, because we don't like shrimp that much. It is already not really originally shrimp balls but more suitable for people whose have allergic toward shrimp also can taste it a little bit.
Shrimp Balls
Ingredients:
White bread (Roti tawar) - remove the brown sides and cut into small cubes
75 grams shrimps, chopped finely
75 grams chicken, chopped finely
2 stalks green onions, chopped
1 tsp oyster sauce
1 tsp soy sauce
A pinch of white pepper
1 tbs tapioca flour
How to make:
1. Mix all ingredients stated, except the white bread cubes.
2. Take one tablespoon of the shrimp mixture and coat it with the bread cubes.
3. Shape the bread coated shrimp mixture into a ball. Repeat.
4. Deep-fry the shrimp balls until golden brown
