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Archive for the ‘masakan lezat’ Category

Bakso Bakar


Bakso Bakar

Buku tentang resep dan cara memasak dapat diperoleh di Buku Resep , Amazon atau di YSr Store .

Bahan :

600 gr daging sapi cincang
100 gr tepung sagu
1 butir telur
tusukan sate secukupnya
1 liter air, untuk merebus

Haluskan,

3 siung bawang putih
1 sdm merica halus
½ sdt pala halus
¼ sdt kaldu padat rasa sapi
garam secukupnya

Olesan, aduk rata:

5 sdm kecap manis
5 sdm mentega cair

Pelengkap:

4 buah lontong, iris melintang tipis
Sambal kacang, siap saji
Acar timun secukupnya

Cara Membuat :

Baso: Campur semua bahan baso, kecuali air, bersama bumbu halus, aduk rata. Didihkan air. Masukkan baso, masak sampai matang dan mengapung. Angkat, tiriskan. Tusuk dengan tusukan sate, bakar sambil terus dioles diatas bara apim hingga kecokelatan, angkat. Sajikan bersama pelengkap.

Untuk: 4 porsi

Sumber : Tabloid Wanita Indonesia

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Ketupat


Ketupat

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Unopened bunch of cooked ketupat in a plate

Unopened bunch of cooked ketupat in a plate

Ketupat (not to be confused with Lontong) is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan. Puso in Cebuano, or Ta’mu in Tausug), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians, Moros and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.

There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called “ketupat daun palas” in Malaysia.

In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.

Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers’ need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.

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Sate yang paling kusuka adalah sate yang dibakar tanpa dicelup bumbu lebih dahulu. Sate ini sering disebut Sate Tegal. Meski dijuluki Sate Tegal, sate ini sebenarnya banyak terdapat di daerah lain, termasuk di Bumiayu. Jika musim libur datang dan kebetulan ada kesempatan mudik, saya selalu menikmati jenis sate ini. Biasanya saya dan keluarga menikmati saya ini di tempat Mas Nur, yang warungnya ada di dekat Mesjid Besar Bumiayu. Sate ini dibuat dari daging kambing atau domba muda, yang dipotong dadu (±1,5 – 2 cm) disusun pada tusuk sate dari bambu dikombinasikan dengan lemak (gajih) dan hati atau ginjal. Kemudian daging sate dibakar di atas bara arang kayu atau arang batok kelapa sampai matang (sebagian penggemar sangat menyukai sate yang dibakar setengah matang). Aroma yang ditimbulkan dari pembakaran sate ini berbau sangat khas. Cara membakar tidak perlu dicelup ke dalam kecap manis encer tapi apa adanya saja alias polos. Sate Tegal biasa dihidangkan dengan bumbu sambal kecap yang terdiri dari kecap manis, cabai rawit, bawang merah dan tomat. Di Tegal sate dijual dengan satuan kodi (=20 tusuk sate). Selamat menikmati ………

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