resep masakan kuno

Friday, July 5, 2013

Resep Sotong Masak Pedas

Sotong Masak Pedas. Resep masakan yang hadir hari ini bertemakan seafood yang kami beri nama Resep sotong masak pedas, dengan bahan utama berupa sotong ukuran sedang. Mengenai rasa, tidak akan kalah dengan maskan yang tersaji di rumah makan ataupun restoran. Untuk tingkat kepedasannya dapat menyesuaikan dengan selera. Oks pengen coba ? Simak dengan baik bahan, bumbu dan cara membuat sotong masak pedas di blog Resep Online Q ini

Resep Sotong Masak Pedas

Bahan Utama

1 kilogram ekor sotong ukuran sedang (kurang lebih 15-20 ekor)
2 batang serai (memarkan)
5 lembar daun jeruk purut
2 sendok makan minyak goreng untuk menumis
450 cc air

Sotong Masak Pedas

Bumbu-bumbu / Bumbu yang dihaluskan :

4 biji bawang merah
10 biji bawang putih
1 centimeter jahe
1 centimeter kunyit
6 biji cabe merah besar (jika tidak mau terlalu pedas buang bijinya)
1 sendok teh merica
Garam secukupnya

Cara Membuat Sotong Masak Pedas

Pertama-tama bersihkan sotong dengan membuang mata, tulang dan tintanya
Selanjutnya Tumis semua bumbu yang telah dihaluskan.
Masukan serai, daun jeruk dalam tumisan dan tumis sampai bau harum keluar.
Masukan sotong yang sudah dibersihkan dalam tumisan bumbu masak dengan menggunakan api kecil.
Setelah sotong agak layu, tambahkan air, dan masak menggunakan api kecil sampai agak kering.
Sotong masak pedas siap dihidangkan.

Tambahan, agar hasil masakan semakin enak dan lezat pilihlah sotong yang masih tampak segar selain itupula bersihkan sotong sampai bersih. Sipp... Silahkan dicoba sotong masak pedas kami, kalau mengikuti resep yang telah dituliskan kami tuliskan maka dapat dipastikan akan ketagihan kembali :)

Resep Opor Ayam

Opor ayam jika sehari-hari mungkin sangat jarang dijadikan hidangan keluarga akan tetapi bila hari raya Lebaran tiba, masakan khas Indonesia sudah dapat dipastikan hadir di meja makan. Makanya di hari yang ceria ini Resep Online Q mau hadirkan Resep Opor Ayam spesial lebaran, yang nantinya bisa dijadikan santapan pada moment tertentu ataupun sesekali menjadi hidangan keluarga yuk kita simak bahan, bumbu dan cara membuatnya

Resep Opor Ayam

Bahan Yang Diperlukan

1 kilogram daging ayam
3 sendok makan minyak goreng untuk menumis
2 lembar daun salam
1 batang serai, memarkan
1 centimeter lengkuas, memarka
4 centimeter kayu manis
800 cc santan (1 butir kelapa tua)

Opor Ayam

Bumbu-Bumbu / Bumbu Yang Dihaluskan :

10 butir bawang merah
4 siung bawang putih
1 sendok makan ketumbar
10 butir jintan
½ sendok teh merica bulat
2 centimeter jahe
2 centimeter kunyit
garam secukupnya

Pelengkap

Lontong / Ketupat

Cara Membuat Opor Ayam

Pertama-tama cucilah ayam sampai bersih, lalu dipotong menjadi 10 bagian dan tiriskan.
Kemudian panaskan minyak dan masukan semua bumbu yang telah dihaluskan serta masukan juga daun salam. serai, lengkuas dan kayu manis.
Setelah tumisan bumbu keluar aromanya, masukan potongan ayam dan santan. Masak sampai santan mendidih dan ayam telah empuk.
Setelah matang. Angkat. Sajikan dengan lontong atau ketupat

Tuntas sudah Opor ayam dan semur ayam (postingan sebelumnya) sebagai makanan yang sering hadir di kala hari raya Lebaran dan kini tiba saatnya untuk mencoba / mempraktekkan resep yang sudah kami ulas. Semoga sukses . . . ^_^

Thursday, July 4, 2013

Rye Spelt Bread with Beetroot and Walnuts

A delicious and nutritious bread baked with a combination of wholegrain rye and organic spelt, enriched with blood-lowering effect of beetroot, and fiber and protein rich walnuts - a perfect breakfast bread. If you want a really pinky bread, replace the buttermilk with beetroot juice.

100 g Wholegrain rye, ground into flour
200 g Organic wholegrain spelt flour
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/2 tsp Salt
1 tsp Sugar
1 tsp Fresh ginger root, finely grated
150 g Beetroot juice, at room temperature
200 g Buttermilk, at room temperature
4 tbsp Walnut oil
100 g Cooked beetroot, diced
100 g Walnuts, halved lengthwise
1 tsp Fennel seeds

Line a standard-size loaf pan. Whisk the rye, spelt flours, baking powder, and dried yeast in a mixing bowl. Make a well in the center of the flour mixture. Add in salt, sugar, finely grated fresh ginger, beetroot juice, buttermilk and walnut oil. Beat thoroughly.
Fold in diced cooked beetroot, 80 grams of walnuts and fennel seeds. The dough should be thick and sticky. Now scrape the dough into the prepared loaf pan. Lightly press the rest of the walnuts into the dough.
Leave it, covered with a clean kitchen towel, at a warm spot for 20 minutes. At the same time, preheat the oven to 200C/400F, leaving a tray of boiling water at the bottom of the oven. Bake the bread in the middle rack of the hot oven for about 35 minutes.

Resep Semur Ayam

Semur Ayam. Resep Masakan kita selanjutnya adalah Resep Semur Ayam. Selain di warung makan semur ayam biasanya dihidangan pada saat acara-acara tertentu seperti hari raya lebaran atau moment penting keluarga. Jadi buat yang ingin mencoba membuat semur ayam enak dan lezat, silahkan disimak info dari Resep Online Q ini. Hitung-hitung sambil belajar (buat yang belum bisa) agar bisa dihidangkan pada saat lebaran nanti

Resep Semur Ayam

Bahan Utama

1 ekor ayam, dipotong jadi 12 bagian
1.500 ml air
1 sendok makan minyak untuk menumis

Semur Ayam Lezat

Bumbu-Bumbu Yang Diperlukan

5 siung bawang putih, diiris tipis
4 butir bawang merah, diiris tipis
2 lembar daun salam
1 buah tomat, dipotong-potong
6 sendok makan kecap manis
1 sendok makan kecap asin
5 sendok teh garam
1 sendok teh merica bubuk
½ sendok teh pala bubuk

Pelengkap

3 sendok makan bawang merah goreng untuk taburan

Cara Membuat Semur Ayam

Pertama-tama panaskan minyak terlebih dahulu, tumis bawang putih, bawang merah dan daun salam sampai harum. Kemudian tambahkan ayam dan aduk sampai berubah warna.
Selanjutnya masukkan tomat dan aduk kembali sampai layu.
Tambahkan kecap manis, kecap asin, garam, merica bubuk dan pala bubuk. Aduk rata.
Tuang air secara bertahap menggunakan api kecil sampai ayam matang.
Terakhir, sajikan semur ayam dengan taburan bawang merah goreng.

Bagaimana, ternyata membuat semur ayam yang enak dan lezat untuk keluarga tidaklah susah. Hm.. jadi lebaran donk, khan sudah berhasil :)

Sunday, June 30, 2013

Beetroot Carpaccio with Apricot and Brie

This is clearly not something everyone will enjoy, but beetroot is so healthy and should be part of your diet. Thinly sliced kitchen-ready beets lay the foundation for this simple and tasty recipe. It is low in calories, fat and features one of my favorite root vegetables in a beautiful way. Soft-ripened Brie can be replaced with Feta or goat cheese.

2 Beetroot, trimmed and thinly sliced on a mandoline
1/3 Lemon, juiced
Sea salt
Freshly ground black pepper
White Balsamic vinegar
1-2 tbsp Walnut oil
2 Apricots, stoned and diced
50 g Brie
Rucola

Using a mandoline, slice the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a large tablespoon of walnut oil and the balsamic vinegar, and mix.
Cut the apricots in half, remove the pits and dice. Cut the Brie into cubes.
Arrange the thinly sliced beetroot onto two serving plates. Scatter the diced apricot, Brie cubes and rucola over.

Wednesday, June 26, 2013

Kidney Bean Spelt Bread

A spelt bread using a water roux-tangzhong starter, that is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

300 g Spelt bread flour
180 g Spelt wholegrain flour
70 g Light brown sugar
8 g Sea salt
10 g Active dry yeast
160 g Water Roux - Tangzhong Starter
1 Large egg
140 ml Lukewarm milk
40 ml Olive oil
150-200 g Cooked kidney beans, drained
Egg wash
1-2 tbsp Oat bran

In the bowl of your stand mixer, whisk together the spelt bread flour, spelt wholegrain flour, brown sugar, sea salt and dry yeast. Add in the starter, egg, milk, and olive oil.
Mix with dough hook at slow speed for 3 minutes, then increase the speed to medium and stir until the dough is smooth and elastic.
Turn out the dough on a lightly floured work surface and shape the dough into a ball. Grease the mixing bowl with a little olive oil. Return the dough into the bowl. Cover with a kitchen towel and proof for 45 minutes until doubled in size.
Turn out the dough and roll it out into a rectangle. Spread the drained kidney beans over and roll it up. Place it, seam side down, into a large loaf pan lined with parchment paper. Cover and let rise again until double in bulk, approx. 45 minutes.
Preheat the oven to 180C/350F. Brush the top with egg wash and sprinkle the top with oat bran. Cut a deep slash down the length of the dough. Bake in the middle rack of hot oven for 35 minutes until nicely golden brown.

Friday, June 21, 2013

Sauerkraut Kamut Bread with Sour Cream and Crisp Fried Onions

A characteristic sauerkraut kamut bread, adapted from Meine Familie & ich: Brote für Genießer 11/2012, packed with wonderful flavour and a tantalizingly crunchy crust. It's hearty, moist, and tasty with a slight sweet tang. Enjoy it with a German sausage salad or simply with cheese.

500 g Kamut flour
100 g Bread flour
42 g Fresh yeast
350 ml Lukewarm water
1 tbsp Raw sugar
150 g Mild wine sauerkraut
1 tbsp Sea salt
1 tbsp Cumin or caraway seeds
50 g Sour cream
3 tbsp Crisp fried onions

Place kamut, bread flours in the bowl of your table mixer. Make a well in the center, crumble the fresh yeast into the well. Add in 100 ml lukewarm water and raw sugar in the well, stirring to dissolve the yeast. Leave it at side for 15 minutes.
Drain and squeeze sauerkraut dry. Add in the rest of water, salt, sauerkraut, cumin, sour cream, and crisp dried onions. Stir until the dough is smooth and pliable, about 7 minutes. Shape the dough into a ball and proof, covered with a kitchen towel, for 30 minutes.
Turn out the dough on the lightly floured work surface and knead thoroughly. Shape the dough into a round or baton or divide the dough into two portions and shape each portion into an oval. Dust the formed loaves with a little rye flour and place them on a parchment-lined baking tray.
Cover the loaves with a clean kitchen towel and proof for about 40 minutes. Preheat the oven to 220C/410F. Slash the top of the loaves and bake for 35 minutes until nicely golden brown and crisp.