Ayam Goreng Bumbu ( Spicy Fried Chicken)

Bahan:
1 ekor ayam ras
5 cm jahe, cincang
3 siung bawang putih, cincang
3 sdm madu
1 sdm angciu
1 sdm lada hitam, tumbuk kasar
1 sdt garam
600 ml air


Saus:
2 sdm minyak goreng
100 gr bawang bombai, cincang halus
100 ml air
2 sdm air jeruk nipis
1 sdt tepung maizena
2 sdm air

Cara membuat:
1. Masukkan ayam dalam wajan bersama jahe, bawang putih, madu, angciu, lada hitam, dan garam. Tambahkan air, aduk rata, masak sampai ayam matang dan kuah mengental. Angkat dan tiriskan, sisihkan kaldunya.
2. Goreng ayam sampai kecokelatan, angkat dan tiriskan. Potong-potong ayam menjadi 8 bagian, sajikan dengan saus.
3. Saus: Panaskan minyak goreng, tumis bawang bombai hingga harum, tuang kaldu ayam, tambahkan 100 ml air panas, masak sampai mendidih. Tambahkan air jeruk nipis dan maizena yang sudah dilarutkan dengan air. Masak hingga mendidih dan mengental.

Untuk 8 potong

Ingredients:
1 whole chicken
5 cm ginger, chopped
3 cloves garlic, chopped
3 Tsp honey
1 Tsp rice wine/ white wine
1 Tsp black pepper, refined
1 tsp salt
600 ml water

Tips memilih, menyimpan dan memasak udang (Tips for selection, storage and cook shrimp)

Apakah urat udang perlu dibuang?
Pertanyaan ini sebenarnya hanya dari segi estetika. Untuk udang besar, mudah untuk membersihkannya dengan mengiris punggungnya dan keluarkan uratnya dengan pisau. Sebagian besar masakan tidak soal untuk membuang urat pada udang sedang dan kecil, kecuali terlihat kotor, meskipun terkadang terasa berpasir bila tidak dibuang. Anda dapat melihat uratnya diantara kulit dan dagingnya, jadi gunakan penilaian anda untuk membuang atau tidak. Kecuali anda sabar dan telaten, juga untuk udang kecil. Hal ini cukup memakan waktu anda. Ketika kita bicara estetika, biarkan ekor udang pada masakan anda terlihat. Dalam resep yang menggunakan banyak saus boleh dibuang ekornya dari pada anda memberikan kejutan tamu dengan menggigit sesuatu yang tidak diinginkan. Sebagian orang suka dengan ekor udang yang digoreng dan renyah.

Memilih Udang
Ukuran dan jenis udang sangat bervariasi. Meskipun ada lebih dari 300 jenis udang, yang paling populer di Indonesia adalah udang Windu (Tiger Shrimp), udang Pancet, udang Jerbung, udang Galah, udang Peci. Udang bisa dibedakan dari warna kulitnya, seperti udang Windu yang loreng seperti macan. Warna ini kelihatan sebelum udang dimasak, saat dimasak warna udang berubah menjadi merah muda hingga merah oranye karena perubahan kimiawi akibat pemanasan. Udang biasanya dikategorikan dari ukurannya dan dihitung, seperti mau yang beberapa ekor sekilo. Lebih banyak jumlahnya pasti lebih kecil ukurannya. Tentukan berapa banyak yang akan dibeli berdasarkan ukurannya, bila cukup besar cukup dua atau 3 ekor per orang.

Ukuran udang
Udang per kilo:
• 10 udang atau kurang = Super
• 11 to 15 = Jumbo
• 16 to 20 = Besar
• 21 to 30 = Sedang
• 31 to 35 = Kecil

Udang sangat mudah mati. Udang segar sebaiknya dikonsumsi dalam 24 jam satelah dibeli. Pilih udang yang utuh dengan bau yang tidak menyengat. Apabila ada bau menyengat, itu tandanya udang sudah lama. Beberapa ada noda, salah satu indikasi penanganan yang buruk. Untuk udang yang beku daging akan tampak buram. Udang yang segar akan terlihat dagingnya hampir transparan.

Penyimpanan udang
Udang yang telah dimasak dapat disimpan pada plastik yang tertutup rapat diletakan di bagian yang paling dingin di kulkas anda. Baik yang sudah dimasak dan yang masih mentah dapat dibekukan, tetapi udang yang masih mentah akan lebih enak rasanya. Udang mentah dapat dibekukan dengan kulit atau dikupas, tetapi kepalanya harus dibuang. Udang mentah beku dapat disimpan selama enam bulan di freezer dan udang matang haus dimakan dalam waktu dua bulan. Udang beku yang dijual akan lebih awet disimpan dalam freezer tanpa rusak, karena udang tersebut dibekukan secara cepat saat masih segar tanpa banyak proses.
Baik udang beku matang atau mentah pada saat akan dicairkan paling baik ditaruh dalam kulkas saat dibutuhkan. Udang beku dapat langsung dimasukan ke masakan berkuah atau yang dipanggang. Bila anda ingin mencairkan secara cepat masukan ke dalam air dingin, jangan hangat. Air hangat akan menyebabkan udang jadi mulai matang. Udang juga tersedia yang kering, ebi yang berukuran agak besar dan rebon dari anak udang, tetapi harus dicuci dahulu agar lebih higienis.


Tips dan petunjuk memasak udang
Penting untuk tidak memasak udang terlalu lama atau udang akan berubah menjadi kering dan alot. Masak hingga daging berubah menjadi buram, tidak transparan lagi. Saat merebus, udang akan menjadi merah muda, muncul ke permukaan dan mengambang saat matang. Beberapa resep sekaligus mematangkan udang tersebut dalam prosesnya. Resep lainnya mengharuskan kita memasaknya terlebih dahulu, biasanya cukup direbus dan ditambahkan bumbu.
• Anda dapat membuat kaldu udang yang enak dengan merebus kulit udang dengan bumbu bawang merah, bawang putih dan bisa ditambahkan seledri dan wortel. Dinginkan dan saring bila menginginkan rasa yang lebih kuat, bekukan untuk membuat sup atau krim sup.
• Memakai bir sebagai pengganti air pada masakan udang anda akan memberikan tambahan rasa manis.
• Bila udang yang baru anda beli sedikit berbau, ini mungkin masih bisa dimakan. Anda dapat menghilangkan baunya dengan melumuri dengan baking soda atau air jeruk dan biarkan sekitar 10 menit dikulkas, lalu cuci hingga bersih. Jangan lakukan ini bila udang telah berbau menyengat, ini berarti anda harus membuangnya.
• Lebih mudah mengupas dan membersihkan udang mentah dari pada yang sudah matang.
• Udang yang dimasak bersama dengan kulitnya akan lebih enak rasanya dari pada udang yang sudah dikupas sebelumnya.
• Untuk berat udang mentah akan berkurang setengahnya apabila dimasak dalam keadaan tanpa kulit.

Ingatlah, anda dapat menggantikan hewan bercangkang lainnya seperti kepiting, lobster, rajungan dan lainnya dengan udang, yang digunakan dalam resep masakan dengan udang, dengan rasa yang setara, silahkan coba kreasi anda. Semoga bermanfaat!



Shrimp is not only very nutritious, it is the most popular shellfish in the United States. Luckily, it is available year-round. It is a popular ingredient in appetizers, salads, chowders, and, of course, as a main dish. Learn how to choose shrimp, pick up some cooking tips and try some new shrimp recipes.


Shrimp history
The word shrimp comes from the Middle English shrimpe, meaning "pygmy" or the crustacean itself. In the 7th century, shrimp and other seafood composed the majority of the Chinese diet, and still does today. In 1280, Marco Polo commented on the abundance of seafood in Chinese marketplaces, including shrimp. Harvesting of shrimp dates back to the 17th century, where Louisiana bayou residents used seines up to 2,000 feet in circumference to scoop up the delicacy. Mechanized shrimping didn't come about until after 1917. Today, the US harvests over 650 million pounds a year, more than any other country. And still this is not enough to fill the need. The US imports yet another 200 million pounds a year.

Should shrimp be deveined?
This is pretty much a question of aesthetics. With large shrimp, it's fairly easy to devein them by slitting along the back and lifting out the vein with a knife. Most cooks won't bother deveining medium-sized or smaller shrimp, unless they look particularly dirty, although one will occasionally taste a tad gritty when left intact. You can see the vein through the shell and meat, so use your own judgement. Unless you are particularly patient and fussy, don't even bother with small shrimp. It could take literally hours. Some suppliers are now offering deveined shrimp, done without splitting the flesh or even removing the shell. And while we're talking of aesthetics, you can leave the tail on in dishes where it's obvious. In recipes where a heavy sauce may disguise the tail, you should remove it rather than surprise a guest with an unexpected crunchy bite. Some people actually enjoy eating the tail when it is deep-fried and crunchy.

Shrimp selection
Shrimp come in a variety of sizes and types. Although there are more than 300 varieties of shrimp, the most popular types are the brown, pink, and white shrimp from the Atlantic ocean. These common names refer to the general color of the shrimp before cooking. Tiger shrimp is also popular, so named for its dark stripes. Yet, when these shrimp are cooked, the color turns from pink to bright orange-red due to a chemical change brought on by heat. Shrimp are normally graded by size and count, meaning the average number of shrimp to make a pound weight. The higher the number, the smaller the shrimp. In some areas, jumbo shrimp are referred to as prawns, but the prawn is actually a completely different species in the lobster family. Determining how much to buy will depend on the size, but generally count on 1/3 to 1/2 pound (shelled) per person. As a rule, the colder the water, the smaller and more succulent the shrimp.

Shrimp sizes
Shrimp per pound:
• 10 shrimp or less = Colossal
• 11 to 15 = Jumbo
• 16 to 20 = Extra-large
• 21 to 30 = Large
• 31 to 35 = Medium
• 36 to 45 = Small
• about 100 = Miniature


Shrimp is highly perishable. Fresh shrimp should ideally be eaten within 24 hours of purchase. Select firm shrimp with a mild scent. If there is any hint of the aroma of ammonia, it's a sign the shrimp is way past its prime. Some may have spots, an indication of poor handling. Many grocers sell shrimp that is defrosted, in which case the flesh will appear opaque. Truly fresh shrimp will have almost translucent flesh.

Shrimp storage
Cooked shrimp can be stored in a sealed bag no more than three days in the coldest part of your refrigerator. Both cooked and raw shrimp may be frozen, but freezing raw preserves a better flavor. Raw shrimp can be frozen with shell or without, but should have the heads removed. Raw frozen shrimp will last six months in the freezer while frozen cooked shrimp should be consumed within two months. Commercially-frozen raw shrimp will last longer in the freezer without deterioration, since they are flash-frozen fresh with little handling.

Frozen cooked and uncooked shrimp should ideally be thawed in the refrigerator in advance of need. They can be added frozen to casseroles and baked dishes. If you need to quickly thaw, you may put the shrimp under cold water, not warm. Warm will begin the cooking process. Shrimp is also available canned. Canned baby shrimp are a nice addition as a salad garnish, but should be rinsed thoroughly before using and may require a bit of picking over depending on the grade.

Shrimp cooking tips and hints
It's important not to overcook shrimp or it will become dry and rubbery. Cook only until the flesh is opaque. When using a boiling method, the shrimp will turn pink, rise to the top and float when done. Some recipes will cook the shrimp within the recipe itself. Others will require you cook the shrimp ahead, usually via a simple boiling method and perhaps with a spice mixture.
• You can make a wonderful broth by boiling the shells from shrimp with spices, onion, garlic, and perhaps some celery and carrot. Cool and sift through cheesecloth when the desired strength is achieved, and freeze it for later use in soups or chowders.
• Use beer for your cooking liquid for shrimp to give a wonderful, slightly sweet flavor.
• If your shrimp begins to smell a bit off, but are still young from the market, they are probably still okay to eat. You can remove the smell by rubbing the shrimp with baking soda, let them stand in the refrigerator for about 10 minutes, and then rinse thoroughly to remove all traces of the soda. Do not use this method if the shrimp has a strong ammonia odor, which is an indication that it's time to toss them.
• It's easier to peel and devein raw shrimp rather than cooked shrimp.
• Shrimp cooked in the shell has more flavor than shrimp peeled before cooking.
• Expect the weight of raw shrimp to reduce by half when cooked. Two pounds raw shrimp will yield 1 pound cooked, peeled shrimp.
Shrimp Recipes
If you can't find a shrimp recipe to your liking in this shrimp recipe collection, then it probably just hasn't been put down in writing yet! Remember, you can substitute other shellfish such as crab, prawns, crayfish, and lobster in most shrimp recipes with equally satisfying results, so feel free to experiment.

Sate Udang (Shrimp Satay)

Bahan-Bahan :
2 sendok makan minyak sayur
4 cm jahe, memarkan
2 batang serai, ambil bagian putihnya, memarkan
2 lembar daun pandan, simpulkan, sobek-sobek
800 gram udang jerbung, kupas, sisakan ekornya, belah punggungnya
2 sendok makan kecap manis
6 tusuk sate

Bumbu(haluskan):
6 siung bawang putih
6 buah cabai merah
6 cm kunyit sangrai
4 cm temu kunci (optional)
2 sendok teh ketumbar sangrai
1 sendok teh garam
1/4 sendok teh merica butiran
1 sendok teh gula pasir

Cara memasak:
1. Panaskan minyak
2. Tumis bumbu halus, jahe, serai, dan daun pandan hingga matang dan harum.
3. Tambahkan udang, masak hingga udang berubah warna.
4. Tuangi kecap, masak di atas api sedang hingga bumbu meresap. Angkat.
5. Tusuk setiap 3 ekor udang dengan 1 tusuk sate atau batang serai.
6. Lakukan hingga selesai.
7. Panggang di atas bara api hingga harum dan agak kering.
8. Angkat dan sajikan.

Ingredients :
2 Tsp Oil for saute
4 cm bruised ginger
2 stalk lemongrass, take the inside, bruised
2 sheet pandanus leaf, tied off
800 gram shrimp, remove shells, leave the tail, slit along the back
2 Tsp sweet soy sauce
6 grill stick

Refined ingredients:
6 cloves garlic
6 hot chillies
6 cm turmeric
4 cm fingerroot/ Boesenbergia pandurata/Kaempferia pandurata (optional)*
2 tsp coriander seeds
1 tsp salt
1/4 tsp ground pepper
1 tsp sugar

Directions:
1. Heat oil
2. Saute all refined ingredients, until the aroma great.
3. Add shrimps, cook until shrimps become reddish.
4. Add sweet soy sauce, cook use medium heat until ingredients absorbed. Take out.
5. Put 3 shrimps in one grill stick or lemongrass stalk.
6. Do it with the rest of them.
7. Grill on the livecoal until the aroma great and dryer.
8. Take out and serve

* Fingerroot, Native to Southern China and S.E. Asia, the roots of this interesting tropical ginger are used as a spice,

Tips memilih, membersihkan, menyimpan dan memasak cumi (Squid selection, clean, storage and cook)

Memilih Cumi-cumi
Untuk memasak yang cepat, pilih cumi yang lebih kecil yang bermata jernih dan daging yang lembab. Cumi yang lebih kecil lebih empuk dari pada yang besar. Baunya masih terasa segar dan tidak menyengat, bau ikan segar.


Menyimpan Cumi-cumi
Masukan dalam wadah tertutup rapat dan tempatkan di bagian yang paling dingin atau diatas es dalam freezer. Cumi segar harus segera dikonsumsi dalam dua hari didalam kukas atau bersihkan dan bekukan segera untuk disimpan. Untuk dibekukan, masukan cumi bersih dalam wadah bertutup atau plastic tebal, pastikan udaranya keluar semua apabila memakai plastic, tutup rapat. Gunakan dalam dua bulan.


Cara membersihkan cumi
Cumi utuh lebih baik untuk masakan dirumah karena ada bonusnya: tinta cumi. Tinta cumi menjadi salah satu bumbu rahasia bagi chef yang terkenal di seluruh dunia, tidak hanya untuk memberi warna makanan, tetapi juga memberikan sentuhan rasa. Mendapatkan tinta cumi ini hanya membutuhkan sedikit usaha, membersihkan sendiri lebih puas. Di pasar kita bisa minta untuk dibersihkan pada saat membelinya.

Untuk membersihkan cumi, pegang kepala di satu tangan dan badannya di tangan lain. Perlahan tarik kepalanya dari badan. Bagian dalamnya akan tertarik keluar juga. Kantung tinta berada dibelakang kepalanya. Tipis dan berwarna keperakan, anda tidak akan mendapatkan banyak tinta dalam satu cumi. Kumpulkan dengan cara memencetnya ke dalam ¼ cangkir air. Tinta juga ada di belakang matanya.

Sungut cumi juga enak dimakan. Potong tepat dibawah matanya. Buang bagian belakangnya. Dalam badannya akan kita temukan tulang cumi yang menyerupai plastik, buang tulang ini.

Kulit luar cumi yang kecoklatan dapat dikuliti dan dibersihkan dari badannya dengan air yang mengalir, sehingga tinggal daging yang putih. Untuk cumi yang kecil, lebih lunak, tidak perlu dibuang kulit luarnya, tapi untuk cumi ukuran besar buang kulitnya, karena kulitnya menjadi keras saat dimasak. Cuci daging dan sungutnya dengan air mengalir.


Tips memasak cumi
1. Cumi harus dimasak dalam waktu yang sangat singkat atau sangat lama. Diantara waktu itu akan menjadi seperti karet. Dua menit dengan suhu tinggi sudah cukup. Lebih dari itu akan membutuhkan waktu minimal 30 menit sampai satu jam untuk menjadi empuk kembali.
2. Satu ekor cumi 15 cm sekitar 100 gr. Diukur badannya, tidak termasuk sungut apabila sekitar 12 cm atau kurang, cocok dimasak cepat dan yang lebih besar perlu waktu untuk memasaknya.
3. Berat di bawah 300 gr paling empuk. Tetapi bila anda ingin tinta cumi yang banyak, pilih cumi yang panjangnya lebih dari 12 cm.
4. Saat membeli cumi utuh untuk resep yang menyebutkan cumi bersih, anda harus menambahkan 25 sampai 50 persen. Karena setengah dari berat cumi terbuang saat membersihkannya.
5. Untuk cumi yang dimasak cepat berat cumi tidak akan berkurang banyak, tetapi apabila memasaknya lama, perhitungkan penyusutannya, porsi mengecil.
6. Untuk salad, masukan cumi ke dalam air mendidih tidak lebih dari satu menit. Masukan ke air es sehingga pematangan berhenti. Tiriskan, potong sesuai keinginan dan gunakan di salad atau dicelupkan dalam saus favorit anda.
7. Abalon atau yang sejenis dapat dijadikan substitusi untuk sebagian besar resep. Rasa dan teksturnya mirip.



Squid and Calamari Selection
For quick cooking, choose smaller squid with clear eyes and moist flesh. Smaller squid is more tender than the larger ones. The aroma of the seafood should be clean like the ocean with no strong, fishy smell.
Squid and Calamari Storage
Cover tightly and refrigerate in the coldest section or on a bed of ice. Fresh squid should be used within two days or cleaned and frozen immediately for later use. Fresh squid is most abundant during spring and summer.

To freeze, place cleaned squid in heavy duty plastic freezer bags, being sure to squeeze out all the air, and seal tightly. Use within two months.

If you don't have access to fresh squid, check the freezer section of your market. Cleaned, frozen squid is usually available, but you'll probably end up having to buy two to three pounds at a time.

Frozen calamari can easily be thawed under cold running water.

Cooked squid may be refrigerated in a tightly-sealed container for two to three days or frozen for two months.


The squid has nothing to brag about when it comes to looks. Indeed, it has been the antagonist in many a monster movie. As ugly as it may be to gaze upon, this sea creature brings a delightful touch of the ocean to your dishes at an affordable price.


How to Clean Squid
Whole squid is becoming quite popular with home cooks because they contain a gourmet prize: squid ink. Squid ink has become the secret ingredient for famous chefs around the world to not only color pastas and risottos, but also lend a touch of flavor. Squid ink is available in some gourmet markets at a hefty price, but if you buy whole squid, you can harvest your own squid ink. All it takes is a bit of careful cleaning. Cleaning your own will also save you money.

To clean squid, grip the head in one hand and the body in the other. Gently pull the head away from the body. The entrails should come right along with it. The ink sac will be in the innards. It is thin and silvery, about one inch long and 1/16th in width. You won't get much ink per squid, but a little goes a very long way. If you wish to reserve the ink, puncture the ink sac and squeeze the contents into a small bowl with about 1/4 cup of water or vinegar. Very small deposits of ink can also be found just behind the eyes.

The tentacles are perfectly edible. Sever them from the head just below the eyes. Remove and discard the beak from the center of the tentacles.

Inside the body, you will feel a long, thin sliver of cuttlebone which must be removed and discarded.

The outer colored skin can be scraped or rubbed from the body tube under running water, leaving the white meat. On smaller, more tender squid, it is not necessary to remove the outer skin, but on larger squid, the skin tends to toughen with cooking.

Rinse meat and tentacles inside and out under cold running water.

Squid and Calamari Cooking Tips
• Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to re-tenderize it.

• 12 ounces whole squid or 6 ounces cleaned = 1 standard serving.

• One 6-inch squid weighs about 4 ounces. Measure the body, excluding the tentacles, and make 5 inches or less your goal for quick-cooked recipes and larger for long-cooked.

• Those weighing less than 10 ounces are the most desirable for tenderness. However, if you are looking to harvest the ink, you'll want squid longer than 5 inches.

• When purchasing uncleaned squid to use in a recipe that specifies cleaned squid, you will need approximately 25 to 50 percent more. Up to half the body weight can be discarded during cleaning.

• For squid that is cooked quickly, plan on 1/4 to 1/2 pound per person. For long-cooked dishes, count on at least 1/2 pound per person to allow for shrinkage.

• For salads, parboil the squid by dropping it into rapidly boiling water for no more than one minute. Plunge into ice water to stop cooking. Drain well, cut as desired and use in salads or marinate in your favorite dressing.

• Conch or abalone can be substituted for squid in most recipes. The flavor and texture is very similar.

Sup Seafood (Seafood Soup)

Bahan:
300 gr cumi, bersihkan, potong kotak 3 cm, kerat-kerat 
200 gr udang, kerat punggungnya
5 bh crab stick, iris 3 cm 
150 gr tahu cina, potong kotak 2 cm 
100 gr caisim, bersihkan
1 btg daun bawang, potong 1 cm 
1000 ml air kaldu
Minyak untuk menumis 
Bawang goreng untuk taburan

Haluskan:
3 siung bawang putih, iris halus 
1/2 sdt garam
1 sdt lada bubuk 
1/4 sdt pala bubuk

Cara Membuat: 
1. Panaskan minyak goreng, tumis bumbu halus hingga harum. Angkat, sisihkan. 
2. Didihkan air kaldu, tuang tumisan bumbu ke dalamnya. Tambahkan tahu, biarkan hingga mendidih.
3. Masukkan cumi, udang, crab stick, dan daun bawang.
4. Masak hingga mendidih dan matang. Tambahkan caisim, aduk sebentar.
5. Angkat, sajikan. Taburi bawang goreng di atasnya. 

Untuk 6 porsi

Ingredients:
300 gr squids, clean, cut square 3 cm, incisioned 
200 gr shrimp, cut on the back
5 pieces crab stick, cut 3 cm 
150 gr chinese tofu, cut dice 2 cm 
100 gr choy sum/caisim*
1 green onion, cut 1 cm 
1000 ml broth
Oil for saute 
Fried shallot for garnish**

Rerfined:
3 cloves garlic, chopped 
1/2 tsp salt
1 tsp pepper 
1/4 tsp nutmeg

Direction: 
1. Heat oil, saute refined ingredients until the aroma smell. Take off. 
2. Boil broth, add sauted ingredients. Add tofu, keep it until boiling.
3. Put squid, shrimp, crab stick and green onion.
4. Cook until tender. Add choy sum/ caisim, mix well a minute.
5. Serve hot. Add fried shallot as a garnish.

* Choy Sum/ Caisim: Asian green vegetable, cook just a minute, easy get tender. This quick growing type has bright green coloured leaves and can be used with or without its yellow flowers. Usually sold bunched, the stems and leaves are widely used for cooking.
** Fried Shallot: As a garnish, slice shallot fried until crispy, golden to brown color, or substitutes shallot with garlic.


For 6 portion

Cumi Goreng Tepung (Fried Calamari)

Bahan:
750 g cumi ukuran besar
1 sdm air jeruk nipis
1 liter minyak sayur

Adonan pencelup:
150 g tepung terigu
1 butir telur ayam, kocok
1 sdt bawang putih parut
½ sdt jahe parut
½ sdt merica bubuk
½ sdt garam
½ Keju parut (optional)

Cara membuat:
1. Kupas cumi, buang kantong tintanya. Sisihkan kepalanya, potong melintang badan cumi 1 cm.
2. Perciki air jeruk nipis, diamkan selama 30 menit agar tidak anyir.
3. Pencelup: Aduk semua bahan hingga rata dan licin.
4. Celupkan tiap potongan cumi dalam adonan pencelup.
5. Goreng dalam minyak panas dan banyak hingga kuning dan kering.
6. Angkat dan tiriskan dengan tissue minyak.
7. Sajikan hangat dengan resep saus tomat cumi goreng, saus cabai botolan atau mayonaisse.

Saus tomat:
½ cangkir extra-virgin olive oil
1 bawang bombay kecil, cincang
2 siung bawang putih, cincang
1 batang seledri, iris
1 wortel, potong kecil
Garam dan merica secukupnya
2 kaleng/botol tomat atau jus tomat segar
2 lembar daun salam
4 sdm margarin tawar, optional

Cara membuat:
1. Panaskan minyak dalam wajan dengan api sedang.
2. Masukan bawang bombay dan bawang putih, tumis sampai harum.
3. Tambahkan seledri dan wortel, masukan garam dan merica secukupnya, tumis hingga sayuran matang.
4. Tambahkan saus tomat dan daun salam, aduk hingga rata dengan api kecil kurang lebih 1 jam hingga kental.
5. Keluarkan daun salam dan cicipi, apabila saus masih terlalu asam tambahkan margarin tawar, 1 sdm dahulu tambahkan bila kurang.
6. Masukan ½ bagian saus ke dalam blender, blender hingga halus, lanjutkan dengan sisanya.
7. Apabila saus tersebut tidak habis, masukan ke dalam plastik. Simpan di freezer, tahan hingga 6 bulan.

Untuk 4-6 orang


Ingredients:
750 g big squid
1 Tsp Lemon water
1 liter oil

Flour mixture:
150 g wheat flour
1 chicken egg, mixed
1 tsp garlic, grated
½ tsp ginger, grated
½ tsp pepper
½ tsp salt
1/2 cup freshly grated Parmigiano-Reggiano cheese (optional)

Direction:
1. Clean and pell squids, remove the ink. Cut the head, cut the body into rings, 1 cm.
2. Marinated with lemon about 30 minutes.
3. Flour mixture: Mix all ingredients until smooth.
4. Dip squid in flour mixture to coat.
5. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch (heat 350 degrees F).
6. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain
7. Serve hot.Sprinkle with salt. Serve with the marinara sauce, chili saus or mayonaisse.

Simple Marinara Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months

For: 4-6 people

Tips Memilih dan Menyimpan Sayuran (How To Buy And Store Your Vegetables)

Tips Memilih dan Menyimpan Sayuran

Cara cepat menyembuhkan kanker dan harapan untuk panjang umur selalu dicari, sayuran diasosiasikan dengan banyak manfaat kesehatan tersebut anehnya yang terjadi bahwa konsumsi harian tidak seperti itu. Banyak mengandung vitamin, mineral dan serat makanan, sayuran adalah kunci utama untuk diet yang sehat. Bagi kelompok vegetarian murni, sayuran adalah makanan utama yang dikonsumsi dalam menu mingguan mereka. Dan kenapa tidak? Mereka baik untuk kesehatan, membantu untuk mengurangi berat badan dan lebih hemat.

Dengan bertambahnya permintaan menjadikan meningkatnya jumlah dan keberadaan supermarket dan penjual bahan makanan yang menawarkan berbagai macam sayuran. Apabila anda akan belanja selada, jenis yang mana? Toko yang lengkap menjual setidaknya 5 jenis selada. Dan kentang? Ada berbagai jenis juga di supermarket. Sawi juga ada berbagai warna. Sayuran di Asia seperti bok choy, sawi putih dan jahe berbagai jenis dan segar.

Banyak buku yang mengupas macam-macam sayuran. Sayuran digunakan hampir disetiap masakan. Pernahkah anda terpikir kenapa orang tidak suka bayam apabila masih banyak lainnya yang ditawarkan?

MEMBELI DAN MENYIMPAN

Saat belanja sayuran, sangat penting untuk diingat yaitu kesegaran, ini adalah yang paling penting. Beli hanya yang anda butuhkan, belanja untuk jumlah yang secukupnya beberapa kali jauh lebih baik daripada belanja mingguan sekaligus. Rencanakan makanan dengan sayuran yang tersedia. Hal ini akan mendapatkan sayuran yang paling segar dan harga yang murah. Perhatikan cuaca, hujan yang terus menerus dapat menurunkan produksi sayuran tertentu dan harga akan melambung. Apabila anda berhubungan baik dengan penjual buah dan sayuran, mereka akan memberitahukan anda sayuran yang terbaik dari minggu ke minggu.

Juga perlu diingat bahwa sayuran beku dapat ditambahkan pada sup dan masakan panas lainnya. Meskipun dibekukan, sayuran tersebut masih mengandung nutrisi dan dapat dibeli apabila anda tidak mempunyai banyak waktu untuk belanja tiap beberapa hari sekali.

Selada dan sayuran berdaun hijau

Carilah selada dan daun hijau yang bertampak renyah dan mengkilap. Pilih selada yang kering tidak lengket. Cuci selada, buang batangnya dan bila memungkinkan, tiriskan dengan peniris salad atau tissue makan. Simpan selada di kantung plastik atau bungkus dengan tissue minyak taruh pada kotak sayur dan buah di kulkas anda. Selada dapat bertahan hingga 7 hari tergantung jenisnya, daun yang lebih lunak hanya bertahan 3-4 hari. Salad akan memburuk setelah beberapa hari, jadi sebaiknya membeli apa yang anda butuhkan.

Sayuran Umbi-umbian

Jangan pilih sayuran dengan kulit bernoda, tanda hijau atau ungu, berbau lembab/ apak atau yang mulai tumbuh tunas. Wortel, kentang, labu, ubi jalar, bit, lobak, artichoke mudah terlihat tanda kerusakannya. Saat membeli, wortel harus terlihat rata tanpa tanda kerutan. Menyimpan sayuran ini dalam kotak sayuran kulkas selama 6-8 hari. Banyak jenis kentang yang dimasak; dua jenis utamanya yaitu yang bertepung dan berlilin. Kentang yang bertepung cocok untuk dipanggang, dihaluskan dan digoreng, sedangkan untuk yang berlilin bagus untuk direbus. Kentang baik dibeli dalam keadaan masih ada tanahnya yang berfungsi melindungi dari lebam dan sorotan cahaya. Apabila disimpan dalam tempat yang gelap dengan karung, kentang bisa tahan hingga 1 bulan. Labu utuh akan awet hingga beberapa bulan di tempat sejuk dan gelap. Potongan labu yang dibungkus plastik bisa tahan hingga hari. Bila anda tidak memiliki pisau yang besar dan tajam, lebih baik membeli labu dalam bentuk potongan. Periksa di daerah biji lembab tapi tidak lembek dan berjamur.

Tomat

Simpan tomat pada suhu ruang, lemari es akan melunakan daging buahnya. Untuk mematangkan tomat cukup biarkan dekat jendela yang terkena sinar matahari di dapur. Sayangnya, warna tomat tidak menentukan rasanya.

Kepiting Saus Padang (Hot Sauce Crab)

Bahan:
6 buah kepiting/rajungan
4 sdm saos tiram
5 sdm saos tomat
3 sdm saos sambal botolan
2 sdm cabe merah giling
150 ml air
1 sdt merica bubuk
1 sdt Garam
1 sdm Gula pasir
1 telur ayam
Minyak untuk menumis

Ingredients:
6 whole Crabs
4 Tsp Oyster Sauce
5 Tsp Tomatoes Sauce
3 Tsp Chili Sauce
2 Tsp Grinded Chilies
150 ml water
1 tsp Pepper
1 tsp Salt
1 Tsp Sugar
1 chicken egg
Oil for sauteing

Cumi Woku (Woku Squid)

Bahan:
1 Kg cumi-cumi, bersihkan, tapi tintanya jgn dibuang. Bisa dibiarkan utuh, atau dibagi 2 atau 3 bagian, tergantung ukuran cumi-cumi.
3 sendok makan minyak untuk menumis
1 buah tomat potong-potong

Ingredient:
1 Kg squids, clean, but do not throw the ink. Could be a whole, or cut into 2 or 3, depend on the size.
3 Tsp oil for sauteing
1 piece tomatoes, cut to 8 pieces

Haluskan:
15 butir bawang merah
100 gr cabe rawit (bisa dibiarkan utuh atau dihaluskan separuhnya, tergantung seberapa pedas selera anda)
3 cm jahe
2 cm kunyit
garam sesuai selera
3 batang serai, memarkan
5 lembar daun jeruk, iris
10 batang daun bawang, iris2 kasar
20 tangkai kemangi, ambil daunnya saja
1 lembar daun pandan, sobek2
1 lembar daun kunyit (iris halus)

Sate Kerang Darah (Grilled Blood Shells)

Bahan :
3 sdm minyak untuk menumis
400 gr kerang darah, tanpa kulit
1 sdm kecap manis
100 ml air
tusuk sate

Ingredients:
3 Tsp oil to sauteing
400 gram Blood Shells (Anadara Granosa, peeled off
1 Tsp Sweet Soy Sauce
100 ml water
grill stick


Haluskan:
4 buah cabai merah
3 siung bawang putih
1 sdt lada halus
1 sdt garam
3 sdm gula merah

Refined:
4 pieces red chilies
3 clove of garlic
1 tsp pepper
1 tsp salt
3 Tsp palm sugar

Ayam Goreng Lengkuas (Grated Galangan Fried Chicken)

Bahan:
2 ekor ayam, potong masing-masing 8 bagian
6 lbr daun jeruk
200 gr lengkuas, parut halus
150 ml air
minyak goreng

Ingredients:
2 whole chicken, cut into 8 pieces
6 pieces of Kaffir Lime leafes
200 gram Grated Galangal, refined
150 ml water
Oil

Haluskan:
1 sdm ketumbar
4 btr kemiri
8 bh bawang merah
6 siung bawang putih
2 cm kunyit
1 sdt garam

Refined:
1 Tsp Coriander Seeds
4 pieces Candlenut
8 pieces Shallots
6 clove of Garlics
2 cm Turmeric
1 tsp salt

Indonesian Ingredients (Bumbu Indonesia)

Some of ingredients of Indonesian food, specifics and found only in Indonesian, such as:

Daun kemangi (Basil Lemon)
A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a garnish. Although the flavor will be different, you can use another type of basil.

Serai (Lemongrass)
Grass looks, This is an intensely fragrant herb that is used for soup, seafood and meat dishes and spice pastes to produce lemony flavor. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches).


Kemiri (Candlenut)
A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.

Kapulaga (Cardamom)
About 8-12 intensely fragrant black seeds are enclosed in straw colored, fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.


Belimbing Wuluh (Sour Carambole)
Used for gave fresh taste, Belimbing Wuluh can substitute by Grapefruit juice/Grapefruits aft

Pekak (Star Anise)
It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of blend ground spices, and in Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking.

Seledri (Celery)
The celery used in Indonesia is somewhat different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as "Chinese celery" abroad and is used as a herb rather than a vegetable.

Cabai, cabe or lombok (Chilies)
There are several types of chili pepper used in Indonesia. One thing that is important about chili pepper, the amount of heat increases as the size of the chili pepper diminishes. Green chilies are the unripe fruit, and have a flovor different from red chilies. Fresh, finger-length red chilies are the most commonly used. Dried chilies also used in some dishes and they should be torn into pieces and soaked in hot water to soften before grinding or blending. Hottest of all chilies are the tiny fiery bird's-eye chilies (cabe rawit). To reduce the heat of the dish while retaining the flavor, remove some or all the chili's seeds.

Kayu manis (Cinnamon)
A thick, dark brown bark of a type of cassia. Do not substitute with ground cinnamon if you can.

Cengkeh (Cloves)
A small, brown, nail-shaped spice. Whole cloves are frequently used to flavor cooking liquids for simmering fish, poultry or meat.

Kelapa (Coconut)
The grated flesh of the coconut is frequently added to food. It can also be squeezed in water to make coconut milk. To make fresh coconut milk, put 2 cups of freshly grated ripe coconut into a bowl and add 2 cups of lukewarm water. Squeeze and knead the coconut thoroughly for 1 minute, then strain through cheesecloth into a bowl to obtain thick coconut milk. Repeat the process with another 1 cup of water to obtain thin coconut milk. Combine both for the coconut milk. Coconut milk can be frozen; thaw and stir thoroughly before use. The best substitute for fresh coconut milk is instant coconut powder. Combine this with warm water as directed on the packet. For richer, creamier flavor required for dessert and cakes, use canned (unsweetened) coconut cream.

Ketumbar (Coriander Seeds)
Small straw-colored seeds with a faintly orange flavor. Whole seeds are usually lightly crushed before use.

Jintan (Cumin
use sparingly as it has a strong smell.

Daun mangkok (Cup Leaves)
The shape of the leaf is like a cup. It's also known as tapak leman (Nothopanax scutellarium) and it usually used to cook stew dishes. A good substitute is curly kale.

Daun bawang (Green Onion/ Spring Onion/Chinese Shallots)
A fragrant, shallots-scented herb added at the last minute to keep its flavor, or used as a garnish. Usually cut into ½ cm rounded.

Bawang putih (Garlic)
The cloves of garlic in the Western countries are considerably larger. Adjust the amount to suit your taste.

Jahe (Ginger)
This pale creamy yellow root is a very important ingredient for Indonesian cooking. Always scrape the skin off fresh ginger before using, and never substitute powdered ginger as the taste is quite different. Ginger can be stored in a cool place for several weeks.

Kencur (Lesser galangal/Kaempferia galanga L.)
This ginger-like root has a unique, camphor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximately 30 minutes; use ½-1 tsp. of powder for 1-inch fresh root.

Laos/ Lengkuas (Grated galangal)
This is a member of the ginger family and it has a very tough but elusively scented root that must be peeled before use. Substitute slices of dried laos
(Soaked in boiling water for 30 minutes) or powdered laos (1 tsp = 1 inch).

Jeruk Limau/ Jeruk Purut/ Jeruk Nipis (Lime/ Kaffir Lime/ Lemon)
There are several types of lime used in Indonesia. The most fragrant one is called kaffir lime (jeruk purut). Kaffir lime has virtually no juice, but the double leaf is often used whole or very finely shredded, while the grated skin is occasionally used in cooking. The picture on the right shows Kaffir lime. The round yellow-skinned limes which size is slightly larger than a golf ball (jeruk nipis) and small, dark green limes (jeruk limau) are used for their juice. If limes are not available in your area, you can substitute it with lemon.

Daun Jeruk Purut (Kaffir Lime Leaves)
Kafir Lime leaves are used to season and to improve the aroma of Asian cooking, such as curry, soup, sambal (spicy sauce), and salad dressing. Known to contain active medicinal ingredients, the leaves have also been used as traditional medicine. No other leaves can substitute the fragrance and flavor of Kafir Lime leaves.

Pala (Nutmeg)
Always grate whole nutmeg just before using as the powdered spice quickly loses its fragrance.

Gula Jawa/Java Sugar (Palm Sugar)
Juice extracted from the coconut flower or aren palm is boiled and packed into molds to make sugar with a faint caramel taste. If palm sugar is not available, substitute with soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan leaves. Bring to a boil, simmer for 10 minutes, strain and store in refrigerator.

Daun pandan (Pandanus Leaf)
The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor dessert and cakes.

Kacang tanah (Peanuts)
Used raw and ground to make sauce, or deep fried and used as a garnish or condiment.

Lada/ Merica (Pepper)
Both black and white peppercorns are crushed just before uses ground white pepper is also used on occasion.

Daun salam (Indonesian Bay Leaf)
A subtly flavored lead of the cassia family, this bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.

Bawang merah (Shallots)
Widely used in Indonesian cooking, pounded to make spice pastes, sliced and added to food before cooking, and sliced and deep fried to make a garnish.

Terasi (Shrimp Paste)
This ingredient has a strong fragrance; it is always cooked before eating, generally toasted over a fire before being combined with other ingredients. The color of this ingredient range from purplish pink to brownish black.

Bawang Bombay (Onion)
Called Bawang Bombay because in Indonesia Onion bring by people came from Bombay (now Mumbai) from India to Indonesia

Kapur sirih (Slaked Lime/Lime Stone Paste)
A paste obtained by grinding sea shells in a little liquid. This is the lime which is chewed with betel nuts, gambir and tobacco.

Kecap manis (Sweet Soy Sauce)
There are two types of soy sauce that are used in Indonesian cooking, thick and sweet soy sauce (kecap manis), and the thinner, more salty thin soy sauce (kecap asin). If you cannot obtain sweet soy sauce, use the dark black Chinese soy sauce and add brown sugar to sweeten it.

Asem (Tamarind)
The dark brown pod of the tamarind tree contains a sour fleshy pulp, which adds a fruity sourness to many dishes. Packets of pulp usually contains the seeds and fibers. To make tamarind juice, measure the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fiber and any skin.

Kunyit (Turmeric)
An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and pungent taste to many dishes. If you can buy fresh turmeric, pick roots that are dark in color.

Keluwak/Keluak/Pucung (Indonesian Black Nut)
To the uninitiated, keluwak is a black nut from Indonesia about the size of a misshapen golf ball. The surface is ridged with a smooth nut 'mouth' across the flattest part. A slit is made in this mouth through which one scrapes out the contents which have been variously described as 'opium' and soft tar'. The taste is indescribable and has to be eaten to be believed. Good nuts, when cooked, should be richly black and oily.

If you've difficulties to found it, don't hesitate to contact me.

Ayam Ungkep Bakar (Marinated Grill Chiken)

Bahan:
1 ekor ayam buras, potong 4 bagian
1 lbr daun salam
2 lbr daun jeruk purut
1 liter air kelapa
1 sdt margarine , lelehkan


Ingredients:
1 whole chicken, cut 4 pieces
1 sheet Indonesian Bay Leaf
2 sheet Kaffir Lime leaves
1 liter coconut water
1 tsp margarine , melted

Haluskan:
5 butir bawang merah
3 siung bawang putih
2 butir kemiri
1 sdt merica butiran
1 sdt ketumbar
¼ sdt jintan
½ sdt terasi goreng
1 sdt garam
1 sdt gula pasir

Sup Buntut Goreng (Fried Oxtail Soup)

Bahan:
1 kg buntut sapi
2 ltr air
2 sdt garam
4 siung bawang putih, haluskan
3 cm jahe, memarkan
1/2 sdt lada bubuk
2 batang daun seledri, iris 1/2 cm
bawang goreng
2 sdm mentega


Ingredients:
1 kg Oxtail
2 liter water
2 teaspoon salt
4 clove garlic, refined
3 cm ginger, bruised
1/2 tsp refined pepper
2 stalks celery, cut 1/2 cm
Fried sliced shallots
2 Tsp butter