Resep masakan hasil modifikasi sendiri dan khayalan. Atau mencatat dan menanyakan dari nara sumber terpercaya (buku resep, gogling, dan orang-orang di sekitar). Dapur bagi saya adalah tempat berkontemplasi dan meditasi, dimana keberhasilan renungan tersebut diukur dari gosong tidaknya suatu masakan. Menyerah untuk memasak sendiri? Jangan khawatir, karena layanan pesan antar sekarang sudah banyak dimana-mana.

Sabtu, 28 Juli 2007

Bandros Kelapa Muda

400 g kelapa sedang, agak muda, diparut kasar
500 g tepung beras
1000 ml santan segar dari kelapa tua
1 lembar pandan untuk merebus santan
1 sdt garam + sedikit gula atau secukupnya sesuai selera

Aduk-aduk dengan sendok kayu. Sampai cairan adonan mengental dengan bagus. Dimasak di cetakan bandros pada api kecil.

Minggu, 01 Juli 2007

Barbecue Stingray - Ikan Pari Panggang

Penasaran karena sering lihat ikan pari di supermarket tanpa tahu enaknya dimasak apa. Heuheuheu, kemarin dapat gogling nyontek dari site yang berisi resep masakan stingray ala Singapore dengan alamatnya ini: http://www.recipezaar.com

Bahan:
1 tablespoon tamarind pulp, soaked in
3 tablespoons water
3 tablespoons oil
1 teaspoon salt
2 tablespoons coconut cream
1 kg stingray, divided into 4 portions
fresh banana leaves or aluminium aluminum foil
Spice Sauce

1 lemon (or a few limes)
1 cup shallots
2 cloves garlic
1/2 tablespoon shrimp paste (belacan)
2 tablespoons ground dried chilies
2 slices galangal (or ginger)
2 tablespoons water

Stir and strain the tamarind water and discard any solids.
Grind Spice Paste ingredients until fine.
Heat oil in skillet, saute the paste until fragrant.
Add salt and tamarind water, cook for another 2 minutes.
Add coconut cream and cook for 1 minute over low heat.
When the mixture is thickened, remove from heat and cool.
Coat sting ray pieces (or other fish) with the paste.
Place each piece on a large banana leaf/foil.
Spread remaining spice mixture over fish.
Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
The length of time required depends on thickness of fish.
Serve hot with wedges of lemon/lime and cincaluk (optional).


Barbecue Sauce:
1 small onion, finely chopped
2 stalks celery, finely diced
1 small green bell pepper, seeded and finely chopped
3 tablespoons fresh minced garlic (or to taste)
1/4 cup brown sugar
4 tablespoons oil
1 bay leaf
1 1/2 tablespoons Dijon mustard
2 tablespoons sambal oelek chili paste (use up to 4 tablespoons)
3 cups ketchup
3/4 cup canned crushed tomatoes
1/2 teaspoon chili powder
1 tablespoon worcestershire sauce
1/4 cup honey
1/4 cup red wine vinegar
salt

Heat oil in a saucepan over medium-high heat.
Add in onion, celery, green pepper and garlic; saute until tender (about 5-6 minutes).
Reduce the heat and stir in the brown sugar, stirring constantly until the sugar has dissolved.
Add in all the remaining ingredients (start with 1 tablespoon sambal adding in more to taste) mix to combine and simmer over low heat for a minumum of 2 hours.
Season with more salt to taste.
Cover and refrigerate 24 hours before using

Karena dapat nyontek, ya belum saya terjemahin.