Entries Tagged 'Rice' ↓

Inilah mie dan bihun goreng yang menurut aul enak. Sampai sekarang belum bisa aul buat seenak dari resep catering kantor ini :D. Padahal resepnya sederhana.

BAHAN :
Bihun/mie telur
Bawang merah
Bawang putih
Bakso, iris tipis (seingat saya, baksonya yang enak deh)
Sawi hijau, iris kasar
Telur, kocok cepat
Lada
Daun bawang, iris tipis
Kol secukupnya, iris kasar
Udang bila suka
Garam secukupnya

CARA :
Bihun diseduh dengan air suam-suam kuku. Buang airnya. Beri kecap manis, aduk hingga rata.

Bawang merah, bawang putih, lada digiling halus.

Masukkan daun bawang, tumis hingga layu. Tumis bumbu yang digiling halus sampai harum.

Masukkan telur, aduk hingga matang.

Masukkan sayuran dan bakso.

Setelah matang, masukan bihun/mie goreng, garam secukupnya, aduk.

Sumber : Kak Nana

BAHAN :
1 kg beras
800 ml air, untuk merendam beras
2 buah pala, 20 gr dimemarkan
Sebatang kayu manis, 15 cm
2 batang serai, sebatangnya 25 cm, dimemarkan
3 lembar daun salam
600 ml santan sedang
2 sdt garam, 4 g (secukupnya)

SAMBAL KACANG :
2 cabai merah, 20 gr
150 gr kacang tanah goreng
1 sdt terasi goreng, 3 gr
1 sdt gram, 4 gr (secukupnya)
1 sdt gula merah, 5 g
1 sdm perahan jeruk limau, 10 ml
50 ml air matang

LALAPAN :
3 mentimun, 450 gr, potong bulat tipis
3 tomat merah, 300 gr, potong bulat tipis
daun kemangi secukupnya
5 sdm bawang goreng, untuk taburan

MEMBUAT :
Bersihkan dan cuci bahan-bahan yang memerlukan perlakuan demikian.

Beras direndam selama kurang lebih 3-4 jam, cuci kembali, tiriskan dan kukus bersama pala, kayumanis, serai dan daun salam kurang lebih 20 menit.

Didihkan santan dengan garam sambil diaduk-aduk hingga matang.

Angkat dan masukkan beras yang telah dikukus bersama bumbu.

Biarkan hingga santan meresap ke dalam beras. Teruskan mengukus hingga matang.

Buatlah sambal : haluskan cabai merah, kacang goreng, terasi, garam dan gula merah. Tambahkan perahan jeruk limau dan air.

Source : Selera Magazine, June 1994

Ingredients :
1500 ml water for boiling
1 chicken drumstick, 200 g
1/2 tsp salt (or to taste)
1 tsp light soy sauce
150 g rice, soaked for 1 hour, drained
2 cloves garlic, 10 g
10 g young ginger
2 Tbs cooking oil, 20 ml, for stir frying
2 chicken livers, 100 g, leave whole
2 Tbs chopped leek
1/2 tsp salt (or to taste)

Method :
Boil chicken drumstick, add salt and light soy sauce. Let come to a boil for more les 15 minutes. Take drumstick from stock and cut meat in cubes.

Mix rice with 500 ml hot chicken stock and let stand until chicken stock is absorbed.

Cut garlic and ginger finely. Stir fry until aromatic, add chicken liver, 1 Tbs leek and season with salt. Stir fry until chicken liver is done.

Fill a suitable bowl half with rice of Step 2. Put chicken liver and chicken meat on top of rice and fill up with rest of rice. Put rice bowl in an au bain marie and steam until rice is done. Serve with chicken stock and top with rest of leek and sambal to your liking.

Note :
2 servings

Source : Selera Magazine, September 1994

A combination of rice flour, young coconut and sweet potato

Ingredients :
8 suji leaves
6 pandan leaves (screwpine leaves)
50 ml water (optional)
400 ml thick coconut milk
150 g freshly ground rice flour
50 g granulated sugar
a pinch of salt
1 boiled yellow colored sweet potato, peeled, cut in cube
200 g the flesh of young coconut
50 ml rose syrup
50 g kenari nuts, fried without oil, diced

Method :
Blend suji and pandan leaves with 50 ml water using a food processor, or cut leaves finely, mix with coconut milk and puti in a blender. Blend finely, the strain.

Mix, suji pandan mixture wwith rice flour, sugar and salt. Let come to a boil on moderate flame whilts stirring to prevent rice flour from sticking at the bottom of pan. When half done, add sweet potato cubes. Continue cooking until sweet potato is tender and porridge becomes thick.

Serve hot or cold with rose syrup and young coconut flesh. Top with diced kenari nuts.

Note :
4 servings

Rice flour is also available in sachets at supermarkets or markets.

Substitute for kenari nuts : almonds, peanuts or macadamia nuts.
Substitute for suji leaves : 3-4 drops of green coloring.
Substitute for pandan leaves : pandan pasta or pandan essence

Source : Selera Magazine, March 1994

Paprika and soy sauce spiced red rice

Ingredients :
300 g beef fillet
50 g onion
3 cloves garlic, 15 g
10 g ginger
50 g red paprika
50 g green paprika
2 Tbs cooking oil, 20 ml, for frying
300 g steamed red rice
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)
1 tsp salty soy sauce

Method :
Cut beef fillet in thin slices. Cut onion roughly. Chop garlic and ginger finely. Cut red and green paprika roughly.

Fry onion, garlic and ginger until aromatic. Add beef fillet and continue frying until beef changes color.

Add redd paprika, green paprika, and steamed red rice. Season with salt, pepper and salty soy sauce. Mix well and continue frying until done but not mushy.

Note :
4 servings

Source : Selera Magazine, November 1993

Steamed red rice, stuffed with spiced chicken

Ingredients :
250 g chicken meat
2 cloves garlic, 10 g
10 g ginger
a stalk leek, 25 cm
2 Tbs cooking oil, 20 ml, for frying
a pinch of salt
2 Tbs sweet soy sauce, 20 ml
1 tsp oyster sauce
3 shallots, 30 g
20 g ginger
2 blades lemon grass, each 20 cm, cut finely
150 g red rice
100 g white glutinous rice
400 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
banana leaves, for wrapping

Method :
Chop chicken meat roughly. Make garlic and ginger into a paste. Cut leek finely. Fry garlic and ginger until aromatic. Add chicken meat and continue frying until chicken changes color. Add leek and season with salt, sweet soy sauce, and oyster sauce. Continue frying until done.

Make shallots, ginger and lemon grass into a paste. Add red rice, white glutinous rice, coconut milk, and season with salt. Bring to a boil and continue cooking until coconut milk is absorbed.

Take each time 1 piece of banana leaf, put 2 Tbs rice mixture of Step 2 and fill with 1 tsp chicken mixture of Step 1. Wrap and secure with rafia strings. Put into a steamer and steam until done. Take from flame and serve with sambal to your liking.

Note :
10 servings

Source : Selera Magazines, November 1993

English Language

Substance :
1000 gr rice, clean then leak
20 bale of husk ketupat

Way of Making :

1. Filling in rice into husk ketupat until 2 / 3 full (of). Pinning to excessive janur. Fasten 5 ketupat grow into one.
2. Put the ketupat in big pan or boiler. Fill with the water close over the ketupat. Braise during 4-5 clock. Enhancing hot water if/when water decrease. Leak chilled.

Tips :
Hold up 2 week by

1. Making cool, leak, wrap in plastic. Keep in freezer.
2. Present by steam during 30 minute.
3. Ketupat have to be aerated.
4. If/When excessive, steam in boiler [of] each; every 2 day.

Photo ketupat from :
http://rawins.blogspot.com
http://casanovaclan.blogspot.com/