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Senin, 12 Desember 2011

Udang Balado


Bahan :
500 grm udang, kupas kulitnya dan kerat punggungnya
1/2 sdt garam
2 sdm air jeruk nipis
Petai secukupnya
3 sdm minyak goreng
Bumbu halus :
7 bh cabe merah
8 bh bawang merah
1 sdt garam
Cara membuat :
Lumuri udang dengan air jeruk nipis dan garam, diamkan selama 10 menit
Tumis bumbu halus sampai harum dan masukan petai
Masukan udang, masak hingga udang matang dan aduk rata.
Sajikan
Sumber: http://www.agsmat.net/

Telur Gembung


bahan:
5btr telur bebek »gak punya diganti telur ayam
minyak agak banyak untuk menggoreng
bumbu:
5siung cabe merah
3siung bawang merah
1sdt garam
3sdm kelapa parut
2-3btg daun bawang, iris halus
1btg daun seledri, cincang
cara membuat:
Campur jadi satu cabe merah dan bawang merah, bubuhi garam, giling kasar, sisihkan.
Kocok telur dan campuran cabe sampai naik, masukan kelapa parut, irisan daun bawang dan cincangan daun seledri, aduk rata.
Panaskan minyak, tuang campuran telur ke dalamnya, tutup penggorengan 2-3menit, balik telur setelah bagian bawahnya berwarna coklat, goreng kembali hingga sisi satunya lagi juga kecoklatan, angkat dan tiriskan. atur diatas piring saji dan potong sesuai selera, santap dgn nasi hangat.
tips:
Problem yg paling sering timbul saat ngegoreng telur gembung itu telur "patah" saat dibalik. nah untuk menghindari hal tsb pastikan bagian bawah telur gembung betul2 coklat sebelum dibalik.
(Source:http://dapoerkami.bravehost.com)

Soto Padang


Bahan:
350g daging, potong 2-3bagian agar cepat matang
500ml air untuk merebus
perkedel kentang secukupnya
soun secukupnya, rendam hingga lunak
3sdm margarin untuk menumis
bumbu dihaluskan:
5siung bawang merah
2siung bawang putih
1ruas jari jahe
2ruas jari kunyit, bakar
bumbu lainnya:
1btg serai, ikat & memarkan bagian putihnya
1ruas jari lengkuas, memarkan
2lbr daun jeruk
1lbr daun salam
1ptg kaldu rasa ayam
1sdt merica bubuk
garam secukupnya
1btg daun bawang, iris
pelengkap:
daun seledri & bawang goreng tuk taburan
potongan jeruk lemon/jeruk nipis & sambal rebus
cara membuat:
Didihkan air dan rebus daging hingga matang, keluarkan daging dan iris sesuai selera. sisihkan kaldu sisa rebusan dagingnya dan campur dgn air sehingga menjadi 750ml.
Panaskan oven pada suhu 200oC, pipihkan daging dgn batu cabe, atur di tempat pemanggang yg telah dialasi kertas roti. panggang +15-20menit atau sampai irisan daging coklat kegelapan, sisihkan.
Tumis bumbu yang telah dihaluskan, batang serai, daun jeruk dan daun salam sampai tercium harumnya. campur dgn air kaldu, bubuhi kaldu rasa ayam, merica, aduk rata, cicipi dan bubuhi garam sesuai selera, didihkan. hampir matang masukan irisan daun bawang.
penyelesaian:
isi mangkuk dgn soun, potongan daging dan perkedel kentang, sirami kaldu, taburi bawang goreng dan daun seledri secukupnya, beri perasan air jeruk lemon/nipis dan bubuhi sambal sesuai selera. bisa disantap begitu saja atau dgn nasi putih.
(Source:http://dapoerkami.bravehost.com)

Selada Padang


Bahan:
• 400 gr kentang, kupas, iris tipis dan goring
• 200 gr wortel, iris tipis, rebus hingga matang
• 350 gr mentimum, belah dua, buang bijinya, iris tipis
• 5 butir telur, rebus, kupas, ambil bagian putihnya [sisihkan kuning telur untuk bahan saus], iris tipis
• 6 lembar daun selada
• 1 sdm bawang goring
• minyak goreng
• krupuk
Saus :
• 75 gr kentang, rebus
• 5 kuning telur rebus
• 1 ½ sdm bawang goreng, remas-remas
• ½ sdt garam
• ½ sdt merica bubuk
• 1 sdt gula pasir
• 1 sdm mentega, lelehkan
• 50 ml kaldu
• 1 sdt cuka

Cara membuat:
1. Saus : Kupas kentang selagi panas. Lumatkan sampai halus bersama dengan kuning telur. Kemudian masukkan bawang goreng, cuka, merica, garam dan gula. Aduk-aduk sambil dituangi mentega cair dan air kaldu sampai saus tercampur rata.
2. Campurkan wortel, mentimun, dan putih telur dalam wadah besar. Tambahkan saus, aduk sampai rata. Masukkan kripik kentang, aduk rata.
3. Susun lembaran daun selada di atas piring saji. Taruh sayuran berbumbu diatasnya. Taburi bawang goreng dan krupuk, sajikan.

(Sumber:http://sajiku.blogspot.com)
 

Selada Padang


Bahan:
• 400 gr kentang, kupas, iris tipis dan goring
• 200 gr wortel, iris tipis, rebus hingga matang
• 350 gr mentimum, belah dua, buang bijinya, iris tipis
• 5 butir telur, rebus, kupas, ambil bagian putihnya [sisihkan kuning telur untuk bahan saus], iris tipis
• 6 lembar daun selada
• 1 sdm bawang goring
• minyak goreng
• krupuk
Saus :
• 75 gr kentang, rebus
• 5 kuning telur rebus
• 1 ½ sdm bawang goreng, remas-remas
• ½ sdt garam
• ½ sdt merica bubuk
• 1 sdt gula pasir
• 1 sdm mentega, lelehkan
• 50 ml kaldu
• 1 sdt cuka

Cara membuat:
1. Saus : Kupas kentang selagi panas. Lumatkan sampai halus bersama dengan kuning telur. Kemudian masukkan bawang goreng, cuka, merica, garam dan gula. Aduk-aduk sambil dituangi mentega cair dan air kaldu sampai saus tercampur rata.
2. Campurkan wortel, mentimun, dan putih telur dalam wadah besar. Tambahkan saus, aduk sampai rata. Masukkan kripik kentang, aduk rata.
3. Susun lembaran daun selada di atas piring saji. Taruh sayuran berbumbu diatasnya. Taburi bawang goreng dan krupuk, sajikan.

(Sumber:http://sajiku.blogspot.com)
 

Satai Padang


Bahan :
• 1½ kg daging, lidah, dan jantung sapi
• 150 g tepung beras, larutkan dengan 50 ml air
• 200 g kacang tanah, haluskan
• 200 g bawang merah, iris tipis, goreng
• 400 ml santan kental dari 1 butir kelapa
• 2 batang serai, memarkan
• 4 lembar daun jeruk
• 1 lembar daun kunyit, potong-potong
• Tusukan satai secukupnya
• Garam secukupnya
• Minyak goreng secukupnya
Bumbu rebusan jeroan, haluskan :
• 10 butir bawang merah
• 5 siung bawang putih
• 5 buah cabai merah
• 1 sdm ketumbar, sangrai
• ½ sdt jintan, sangrai
• 2 ruas jari kunyit bakar
• 1 ruas ibu jari jahe
• 2 ruas ibu jari lengkuas
• 1 buah pala
• 1 sdm merica
• 5 butir kapulaga, sangrai
• 2 buah kembang lawang (pekak)
• 5 butir cengkih
• 2 ruas jari kelingking kayu manis
Bumbu lumur satai, haluskan :
• 1 sdm lengkuas parut
• 1 sdm jahe parut
• ½ sdt kunyit bakar parut
• ½ gelas air
• Garam secukupnya
Cara membuat :
1. Rebus lidah sebentar, angkat, dan tiriskan. Bersihkan kulitnya. Rebus kembali bersama daging dan jantung sapi, masukkan serai, daun jeruk, dan daun kunyit hingga empuk. Angkat dan tiriskan. Iris kecil tipis bentuk segitiga
2. Panaskan 3 sdm minyak goreng, tumis bumbu halus hingga harum. Masukkan kacang tanah halus, aduk, lalu masukkan santan. Aduk dan masak hingga berminyak
3. Lumuri potongan daging, lidah, dan jantung dengan sebagian bumbu tumisan, aduk rata. Tusuk 5-6 potong daging, lidah, dan jantung.
4. Kuah satai : Masukkan sisa bumbu tumis ke dalam air rebusa daging, masak hingga mendidih. Masukkan larutan tepung beras, aduk-aduk hingga mengental dan matang. Angkat.
5. Siapkan bara arang kecil, bakar satai sambil sesekali diperciki minyak bekas menggoreng bawang merah. Bolak-balik hingga bumbu mengering, sisihkan.
6. Tempatkan satai padang di adah saji. Hidangkan dengan ketupat, siram dengan kuah, dan taburi bawang merah goreng.
(Sumber:Buku Kuliner Nusantara, Masakan Padang Populer dan lezat)

Rendang Limpa


Bahan-bahan
• 1 kilogram limpa sapi, potong ukuran 3 cm
• 1 liter santan
• 1 batang sere, memarkan
• 5 lembar daun jeruk
• 1 lembar daun kunyit
• 10 buah cabai merah
• 8 siung bawang merah
• 3 siung bawang putih
• 2 cm jahe
• 1/2 sendok teh ketumbar bubuk
• 3 cm kunyit
• 1 sendok teh garam
• 1/2 sendok teh merica bubuk
• 1 sendok teh asam

Cara membuat
1. Haluskan cabai merah, bawang merah, bawang putih, jahe, ketumbar bubuk, kunyit, garam, merica bubuk, dan asam, sisihkan.
2. Campur santan dan bumbu yang telah dihaluskan, aduk hingga rata, lalu masak hingga mendidih.
3. Masukkan limpa sapi, sere, daun jeruk, dan daun kunyit, aduk rata, masak hingga mendidih, lalu kecilkan api, masak hingga matang dan kuah mengental, angkat.

(Sumber:http://sajiku.blogspot.com)

Pindang Ikan Bandeng


Bahan:
500 gr ikan bandeng
1 sdt asam
1 sdm garam
minyak goreng
250 ml santan
3 bh bawang merah, iris halus
2 siung bawang putih, iris halus
3 bh cabai merah, iris serong halus
1/2 lbr daun kunyit
2 btg serai, memarkan
2 sdm garam
15 lbr daun mangkokan, iris halus
2 bh asam kandis

Haluskan :
3 bh bawang merah
1 siung bawang putih
5 bh cabai merah
2 cm jahe
2 cm lengkuas
1 cm kunyit
Cara Membuat:
  1. Bersihkan ikan, buang insang dan sisiknya, cuci bersih, potong-potong, lumuri dengan asam dan garam.
  2. Panaskan minyak goreng, masukkan ikan, goreng sampai kering dan matang, angkat dan tiriskan.
  3. Tumis bawang merah, bawang putih, cabai merah, dan bumbu halus sampai harum. Masukkan daun kunyit, serai, garam, dan santan, masak hingga keluar minyak. Masukkan ikan, daun mangkokan, dan asam kandis, masak dengan api kecil sampai bumbu meresap.
  4. Untuk 4 orang

Sumber: http://resepsedap.com/

Palai Ikan Teri


Bahan :
300 grm ikan teri basah
2 sdm air jeruk nipis
1 sdt garam
2 lembar daun kunyit, iris tipis halus
50 daun kemangi
Daun pisang utuk membungkus
Bumbu halus :
10 butir bawang merah
100 grm cabe merah giling
3 siung bawang putih
1 sdm ketumbar
3 butir kemiri sangrai
3 cm kunyit bakar
3 cm jahe
3 btg serai, ambl putihnya
2 sdm air jeruk nipis
1 sdt garam
Cara membuat :
Lumuri ikan teri dengan air jeruk nipis dan garam, sisihkan kurang lebih 15 menit
Campurkan bumbu halus bersama dengan ikan teri, daun kemangi lalu aduk rata
Ambil 2-3 sdm adonan teri lalu bungkus dengan daun pisang dan sematkan dengan lidi
Kukus dalam dandang selama 1 jam hinga matang, angkat
Lalu panggang diatas bara api/ oven sampai harumnya keluar.
Sumber: http://www.agsmat.net/

Ikan Asin Lado Mudo


Bahan :
200 grm ikan asin, goreng garing, tiriskan
Minyak untuk menumis
1 sdm air jeruk nipis
Sambel lado mudo ( tumbuk kasar )
6 bh cebe hijau
1 bh tomat hijau
5 bh bawang merah
Garam secukupnya
Cara membuat :
Tumbuk kasar cabe hijau, tomat hijau dan bawang merah
Tumis dengan minyak bekas menggoreng ikan asin sampai harum dan matang
Kucuri dengan air jeruk nipis
Lalu sajikan diatas ikan asin goreng

Sumber: http://www.agsmat.net/

Gulai Tunjang


Bahan :
• 2 kg tunjang (kaki sapi)
• 500 ml santan kental dan 1500 ml santan encer dari 2 butir kelapa
• 3 lembar daun jeruk
• 20 buah cabai merah, giling halus
• 2 batang serai, memarkan
• 2 lembar daun kunyit, potong-potong
• 3 buah asam kandis
• 5 sdm minyak goreng
Bumbu, haluskan :
• 15 butir bawang merah
• 5 siung bawang putih
• 1 ruas jari kunyit bakar
• 7 butir kemiri
• 1 sdt ketumbar, sangrai
• 1 ruas ibu jari jahe
• 2 ruas ibu jari lengkuas
• Garam secukupnya
Cara membuat :
1. Panaskan minyak goreng, tumis bumbu halus, daun jeruk, daun kunyit, asam kandis, dan serai hingga harum. Masukkan cabai merah giling, aduk dan masak hingga bumbu matang.
2. Tuang santan encer, aduk perlahan hingga mendidih. Masukkan tunjang, masak sambil diaduk sesekali hingga lunak dan santan tinggal separuh.
3. Tuang santan kental, aduk perlahan. Masak di atas api sedang, aduk sesekali hingga kuah kental. Hidangkan panas.
Tips :
Beli tunjang sapi potongan dan setengah matang.
(Sumber:Buku Kuliner Nusantara, Masakan Padang Populer dan lezat)

Gulai Paku (Pakis)


Bahan:
½ kg daun pakis muda yang sudh disiangi
750 cc santan cair dari 2 ½ butir kelapa
200 gr udang, kupas
1 batang serai, memarkan
2 cm lengkuas, memarkan
3 buah asam kandis
30 lembar daun ruku-ruku atau daun kemangi

Haluskan:

1 ons cabe merah
10 buah bawang merah
3 siung bawang putih
2 cm kunyit
2 cm jahe
garam secukupnya

Cara membuat:
~ Cuci daun pakis yang sudah disiangi, tiriskan.
~ Didihkan santan dengan semua bumbu berikut udang, aduk-aduk agar santan tidak pecah.
~ Masukan daun pakis, tunggu mendidih sekali lagi, masukan santan kental. Masak terus sampai santan berminyak,angkat.
Sumber : http://resepmasakan-id.blogspot.com/
 

Gulai Kepala Ikan


Bahan :
• 2 kepala ikan merah
• 2 sdm air jeruk nipis dan 1 sdt garam
• 2 batang serai, iris tipis
• 2 lembar daun kunyit, potong-potong
• 3 buah asam kandis
• 500 ml santan dari 1 butir kelapa
Bumbu, haluskan :
• 12 butir bawang merah
• 2 siung bawang putih
• 6 butir kemiri
• 1 ruas jari kunyit bakar
• 1 ruas jari jahe
• 2 ruas jari lengkuas
• Garam secukupnya
Cara membuat :
1. Lumuri ikan dengan air jeruk nipis dan garam, diamkan 30 menit.
2. Masak santan, masukkan bumbu halus, daun kunyit, dan serai. Aduk hingga mendidih. Masukkan kepala ikan dan asam kandis, aduk perlahan agar santan tidak pecah.
3. Kecilkan api, masak hingga santan berminyak. Hidangkan.
Tip :
Asam kandis bisa diganti dengan tomat atau belimbing wuluh yang dipotong-potong.

(Sumber:Buku Kuliner Nusantara, Masakan Padang Populer dan lezat)
 

Gulai Gajeboh


Bahan:
+) 500 gr daging sandung lamur berlemak, potong-potong
+) 5 sdm minyak goreng
+) 750 ml santan dari ½ btr kelapa
+) 3 bh cengkeh
+) 2 btg serai, memarkan
+) 1 lbr daun kunyit
+) 2 lbr daun salam
+) 2 cm lengkuas, memarkan
+) 2 kapulaga
+) 3 lbr daun jeruk
+) 1 sdm garam
+) 350 ml santan dari ½ btr kelapa
Bumbu halus:
+) 100 gr cabai merah
+) 8 bh bawang merah
+) 2 siung bawang putih
+) ½ sdt ketumbar
+) ¼ sdt merica
+) 2 cm jahe
Cara membuat:
+) Rebus santan encer, daging sandung lamur, cengkeh, serai, daun kunyit, daun salam, serai, lengkuas, kapulaga dan daun jeruk sampai daging lunak.
+) Tumis bumbu halus sampai harum sambil diaduk.
+) Tuang ke dalam rebusan daging, aduk rata.
+) Tambahkan santan kental dan garam.
+) Aduk hingga bumbu meresap dan kuah berminyak.
Untuk 5 porsi.

Gulai cumi isi


Bahan :
• 10 ekor (1 kg) cumi ukuran sedang
• 100 g udang kupas, cincang halus
• 10 butir telur puyuh rebus, kupas
• 2 lembar daun kunyit, potong-potong
• 250 ml santan kental dan 1000 ml santan encer dari 1½ butir kelapa
• 4 lembar daun jeruk
• Minnyak goreng secukupnya
Bumbu, haluskan :
• 10 butir bawang merah
• 5 siung bawang putih
• 5 buah cabi merah keriting
• 4 butir kemiri, sangrai
• 1 ruas jari kunyit
• 1 batang serai, ambil bagian putihnya
• 2 ruas jari lengkuas, iris tipis
• 1 ruas jari jahe, iris tipis
• Garam secukupnya
Cara membuat :
1. Bersihkan cumi hingga putih, pisahkan kepala cumi dari badannya, cincang halus. Tambahkan 1 sdt bumbu halus, aduk rata. Masukkan udang cincang, telur puyuh rebus, dan kepala cumi cincang ke dalam badan cumi-cumi, semat dengan lidi. Sisihkan.
2. Panaskan 3 sdm minyak goreng, tumis sisa bumbu halus, daun kunyit, dan daun jeruk hingga matang.
3. Tuang santan encer, aduk perlahan hingga mendidih. Masukkan cumi isi, masak hingga matang. Tambahkan santan kental, aduk perlahan hingga kuah mengental.
4. Tempatkan di wadah saji, gulai cumi isi siap dihidangkan.
(Sumber:Buku Kuliner Nusantara, Masakan Padang Populer dan lezat)
 

Gado-gado Padang


Bahan :
• ½ bongkol kol, buang bagian kerasnya
• 2 ikat kecil kacang panjang, potong-potong
• 2 ikat kecil daun selada, buang bonggolnya
• 400 g mi basah, seduh dengan air mendidih, tiriskan
• 250 g kentang, kupas, rebus matang, potong-potong
• 5 butir telur, rebus matang, kupas, belah 4
• 500 ml santan kental dari ½ butir kelapa
• 3 lembar daun jeruk
• ½ sdt terasi bakar, haluskan
• 250 g kacang tanah goreng, haluskan
• 100 g gula merah, sisirkan
• Minyak goreng secukupnya
• Bawang merah goreng secukupnya
• Kerupuk merah goreng secukupnya
Bumbu, haluskan :
• 7 buah cabai merah
• 6 butir bawang merah
• 4 siung bawang putih
• 1 ruas jari jahe
• Garam secukupnya
Cara membuat :
1. Rebus kacang panjang, tiriskan.
2. Cuci bersih kol dengan air garam, cuci bersih lagi dengan air matang dingin, tiriskan. Iris tipis, sisihkan.
3. Cuci bersih daun selada dengan air garam, cuci lagi dengan air matang dingin, tiriskan. Potong-potong sisihkan.
4. Panaskan 3 sdm minyak goreng, tumis bumbu halus sampai harum. Masukkan kacang halus, daun jeruk, terasi bakar, gula merah, dan santan, masak sambil diaduk hingga matang.
5. Atur mi basah, daun selada, kacang panjang, kol, dan kentang di atas piring saji, siram dengan bumbunya. Taburi bawang merah goreng, letakkan irisan telur rebus dan beri kerupuk merah.
(Sumber:Buku Kuliner Nusantara, Masakan Padang Populer dan lezat)

Dendeng Batokok


Bahan:
* 500 g daging sapi, potong 6-8bagian agar cepat matang
* 300 ml santan encer (pengganti air kelapa)
Bumbu daging (dihaluskan) :
* 1sdm ketumbar bubuk
* 5 siung bawang putih
* 1 ruas jari jahe
* 2 sdt garam

Saus balado :
* 3 sdm margarin untuk menumis
* 100 g cabe hijau, buang sebagian besar bijinya agar tidak terlalu pedas
* 8 siung bawang merah
* 50 ml kaldu dari sisa rebusan daging
* 1 bh tomat merah ukuran besar, iris-iris
* 1 sdm air jeruk lemon /nipis
Cara membuat :
Campur daging dengan bumbu yang telah dihaluskan, diamkan sebentar.
Didihkan santan, masukan potongan daging, masak sampai santan agak kering sambil sesekali diaduk (sisakan 50 ml rebusan daging untuk campuran saus balado), keluarkan potongan daging dan iris-iris mengikuti seratnya.
Panaskan oven pada suhu 200oC, kemudian tokok-tikok irisan daging pelan-pelan dengan cara memukul dengan batu lado (cabe), atur potongan dendeng diatas tempat pemanggang yg telah dialasi kertas roti, panggang +/-15-20 menit atau sampai warna dendeng coklat kegelapan, atur di piring saji, sisihkan.
Tumbuk kasar cabe hijau dan bawang merah, tumis sampai cukup layu, tambahkan sisa rebusan daging, didihkan. Masukan irisan tomat dan jeruk air nipis, aduk rata, cicipi dan bubuhi garam sesuai selera, lanjutkan memasak sebentar, angkat.
(Source :http://dapoerkami.bravehost.com)

Dendeng Balado


Bahan:
• 1/2 kg daging yg bagus
• 1 buah jeruk nipis (diambil airnya)
• garam
• minyak goreng
• 100 g cabe merah
• 10 butir bawang merah
• 3 siung
• bawang putih
• 1 buah tomat merah.

Cara membuat:
1. Bersihkan daging dari urat-2 dan lemak-2nya.Potong tipis-tipis lebarmenurut arah serat daging.
2. Remas-remas daging dg air jeruk nipis + garam dan bawang putih yg dihaluskan.
3. Kemudian jemur daging dipanas matahari sampai kering (atau kalau winter bisa digantung dlm ruangan aja, krn udaranya kering).
4. Potong-potong daging yg sudah kering dg ukuran 6×6 cm lalu goreng dlm minyak panas sampai kering. Angkat.
5. Gerus cabe merah, bawang merah, garam dan tomat kasar-kasar.
6. Tumis dlm 50 cc minyak goreng sampai baunya harum. Masukkan dendeng yg sudah digoreng, aduk sampai rata. Angkat dan hidangkan dg nasi putih yg hangat bersama sayur daun singkong.

(Sumber:http://sajiku.blogspot.com)
 

Daging Asam Padeh


Bahan:
• 1 kilogram daging
• ¼ kilogram cabe merah giling
• 12 butir bawang putih (digiling halus)
• 18-20 bawang merah (digiling halus)
• Jahe dan lengkuas 1 ruas (sebesar ibu jari)
• Daun Jeruk 6 lembar
• Daun salam 5 lembar
• Sereh 1 batang (ditumbuk sedikit)
• Asam kandis 3 butir (belimbing wuluh 6 butir) dimasukan belakangan
• Garam secukupnya
Cara membuat :
1. Ungkep daging dengan semua bumbu, sampai air daging mongering
2. Tambahkan air secukupnya, masak hingga daging empuk
3. Masukan asam kandis/belimbing.
4. Masak kembali sampai kuah tinggal sedikit/mengental.
Sumber: http://dhigo-resep-masakan.blogspot.com/2010/04/daging-asam-padeh.html

Bebek Cabai Hijau


Bahan :
• 1 ekor bebek (1 kg), potong-potong
• 2 sdm air jeruk nipis dan 1 sdt garam
• 10 butir bawang merah, iris tipis
• 200 gr cabai hijau, potong-potong, tumbuk kasar
• 1 lembar daun kunyit, potong-potong
• 1 batang serai, memarkan
• 3 lembar daun jeruk
• 3 gelas air panas
• Minyak goring secukupnya
Bumbu, gerus kasar :
• 8 butir bawang merah
• 5 siung bawang putih
• 10 buah cabai rawit hijau
• 5 butir kemiri
• 1 ruas ibu jari jahe
• 2 ruas ibu jari lengkuas
• Garam secukupnya
Cara membuat :
1. Lumuri bebek deangan air jeruk nipis dan garam, diamkan 30 menit. Cuci bersih, tiriskan.
2. Panaskan ½ gelas minyak goreng, tumis bawang merah iris. Aduk hingga layu.
3. Masukkan bebek, aduk-aduk hingga daging bebek kesat. Masukkan bumbu gerus kasar, cabai hijau, daun kunyit, serai, dan daun jeruk, aduk dan masak hingga bumbu matang.
4. Tuang air panas, aduk hingga memdidih, tutup wajan. Kecilkan api, masak terus sambil aduk sesekali hingga bebek matang dan bumbu meresap. Hidangkan
Untuk 4 porsi
(Sumber:Buku Kuliner Nusantara, Masakan Padang Populer dan lezat)
 

Balado Terung


Bahan :
• 4 buah terung sedang
• 2 buah jeruk nipis
• Minyak goreng secukupnya
• Garam secukupnya
Saus cabai, haluskan :
• 10 buah cabai keriting
• 10 butir bawang merah
Cara membuat :
1. Panaskan minyak, goreng terung hingga layu. Angkat dan tiriskan
2. Panaskan 3 sdm minyak goreng, tumis bumbu halus hingga harum. Tambahkan air jeruk nipis dan garam secukupnya, aduk rata.
3. Tempatkan terung dalam piring saji, siram dengan saus cabai. Balado terung siap dihidangkan.
Untuk 6 porsi
(Sumber:Buku Kuliner Nusantara, Masakan Padang Populer dan lezat)
 

Ayam Pop


Bahan :
* Ayam kampung kalau ada, lumuri bawang putih, air jeruk dan garam, sisihkan
* 250ml air kelapa
* minyak untuk menggoreng
bumbu balado :
* cabe merah & bawang merah
* tomat merah
* petai, belah dua
* garam secukupnya
Cara membuat :
ayam: didihkan air kelapa, masukan potongan ayam berikut bumbu perendamnya, masak sampai kuah hampir habis atau hingga ayam empuk, sisihkan kaldu ayam untuk campuran saus sambal. goreng ayam sebentar saja sesaat sebelum disantap.
saus balado: campur jadi satu: cabe merah, bawang merah dan tomat, rebus, haluskan. panaskan minyak, masukan cabe yg telah dihaluskan, tumis hingga harum, masukan petai, tambahkan kaldu sisa merebus ayam, bubuhi garam, aduk rata & cicipi, masak hingga pete cukup layu.
penyelesaian: goreng ayam sesaat sebelum dihidangkan, santap ayam dgn nasi ngebul2, rebusan daun singkong dan saus sambalnya.
(Source:http://dapoerkami.bravehost.com)

Ayam Asam Pedas


Bahan :
• 2 ekor (@750 g) ayam kampong muda
• 1 sdm air jeruk nipis dan 1 sdt garam
• 2 lembar daun kunyit, potong-potong
• 2 batang serai, memarkan
• ½ buah nanas buah, potong-potong
• 1000 ml air
• 3 lembar daun jeruk
Bumbu dihaluskan :
• 10 buah cabai merah
• 8 butir bawang merah
• 3 siung bawang putih
• 1 ruas jari jahe
• 2 ruas jari lengkuas
• 5 butir kemiri
• 1 ruas jari kunyit
• Garam secukupnya
Cara membuat :
1. Lumuri ayam dengan air jeruk nipis dan garam, diamkan 15 menit.
2. Campur air dengan bumbu halus, serai, daun jeruk, dan daun kunyit, aduk rata. Masak hingga memdidih.
3. Masukkan ayam dan nanas, aduk dan masak hingga mendidih. Kecilkan api, masak hingga matang dan bumbu mengental. Jika ayam belum empuk, tambahkan air panas. Masak hingga bumbu mengental. Nikmat disantap selagi hangat.
Untuk 8 orang
Tips :
Nanas bisa diganti dengan asam kandis.
(Sumber:Buku Kuliner Nusantara, Masakan Padang Populer dan lezat)

Your pick: World's 50 most delicious foods

The world has voted and we now know the name and origin of the world's most delicious food. But have you eaten it?

What are the world's most delicious foods? We thought we knew. Apparently we don't.
Our list of the World's 50 most delicious foods stimulated some impassioned debate about the conspicuous lack of French dishes and the merits of ketchup over mayonnaise.
“Ketchup? Pop Corn? Chips? Plenty of Thai but few Malay food? What about Chinese (Sichuan, Cantonese, etc)? No Brazilian or Argentinean?” queried commenter Max.
Reader LoveFoods wrote, "OMG why are people hating? If you don't like the list, make your own! I love Thai and Japanese foods."
LoveFoods was right. So we threw it open to a vote on a Facebook poll.
And now, after more than 35,000 votes, it appears we got it all wrong. The world’s most delicious food is not Massaman curry, as we suggested, but a meaty, spicy, gingery dish from west Sumatra.
Couscous and lemon curd cake both took scores of votes, but didn't make the list. Some 439 people thought gelato deserved a place in online history.
The top 50 foods according to CNNGo readers are below. Bon appetit.

Goi cuon
50. Little packages of delightful herbal freshness.

50. Goi cuon, Vietnam 

This snack made from pork, shrimp, herbs, rice vermicelli and other ingredients wrapped in rice paper is served at room temperature. It’s “meat light,” with the flavors of refreshing herbs erupting in your mouth.
Dipped in a slightly sweet sauce laced with ground peanuts, it’s wholesome, easy and the very definition of “moreish.”
lechon
49. Great tan, better taste.

49. Lechon, Philippines 

Young pigs, chosen for their tender meat, are rotated and roasted thoroughly over a fire pit for hours. The result is a thin layer of crispy skin on juicy, succulent meat. Every mouthful makes you wonder why you eat anything else.
Great way to kick off this list.
Also on CNNGo: The making of Bali's incredible pig roast
maple syrup
46. Canada's greatest food.

48. Parma ham, Italy 

Possibly the most versatile food of all. You see it folded around melon, wrapped around grissini, placed over pizza, heaped over salad.
There’s good reason for that: these salty, paper-thin slices of air-dried ham lift the taste of everything they accompany to a higher level, following the same theory as the Italian guy who thinks carrying around a copy of “Candide” makes up for the tiny Speedos.
Also on CNNGo: 11 artery-clogging and delicious Vietnamese dishes
Roti prata
45. A flippin' great dish.

47. Fettucini alfredo, Italy 

Saying no to fettucini alfredo is like turning down Monica Bellucci. It's just wrong.
The main ingredients are butter and Parmesan cheese; it's rich and creamy and it can be made in 15 minutes (consumption time included). A good serving of this can turn dinner with the family into something you actually look forward to.
Hamburger
42. Yes I love you. Now gimme a bite.

46. Maple syrup, Canada 

With poutine and Montreal-style smoked meat not making the top 50, maple syrup becomes the sole Canadian representative in the list. But before selling you on its natural flavor and balanced sweetness, we must give credit to its mentor, the waffle, playing Batman to maple syrup's edgier, sexier Robin.
bibimbap
40. See, healthy food can taste good.

45. Roti prata, Singapore 

The truth is curry wouldn't be curry if it wasn't for this dough-based pancake.
Looks and tastes like Indian naan, roti prata is flipped and turned and flipped again before it's heated over a grill plate. Its preparation is so theatrical you'll feel like dancing a jig while you're eating it.

44. Laksa, Singapore 

Whether it originates in Singapore, Malaysia or Indonesia as reader Bob Haris Mandela claimed, an authentic bowl of laksa always comes with slippery vermicelli, a spicy broth (the spicier the better), generous toppings of shredded chicken and fresh prawns.
One whiff of its pungent curry-coconut aroma and you'll be transported to all three countries. Best way to travel ever.
Also on CNNGo: 40 delicious Singapore foods
Masala Dosa
39. Breakfast for one billion people.

43. Fajitas, Mexico 

This assembly kit of a dining experience is a thrill to DIY enthusiasts everywhere.
Step 1: Behold the meat sizzling on a fiery griddle. Step 2: Along with the meat, throw side servings of capsicum, onion, guacamole, sour cream and salsa into a warm, flour tortilla. Step 3: Promise all within hearing range that you’ll have “just one more.” Step 4: Repeat.
molten chocolate
38. The dessert you can use to compare all the world's restaurants.

42. Hamburger, Germany 

When something tastes so good that people spend US$20 billion each year in a single restaurant chain devoted to it, you know it has to fit into this list. McDonald’s may not offer the best burgers, but that’s the point -- it doesn’t have to.
The bread-meat-salad combination is so good that entire countries have ravaged their eco-systems just to produce more cows.

41. Galbi, Korea 

"Yeah, I would have thrown Kalbi Jim or something similar on there," wrote reader Nobody. "Some Korean dishes are savagely good." 
We could forgive Nobody for opening 222 Facebook accounts to put Galbi in the list. But we're pretty sure the balance of sweet and savory in Korean short ribs means there's no underhand vote-rigging required.
Also on CNNGo: Best 7 restaurants for the Seoul herbivore

37. The world's cheapest delicacy?

40. Bibimbap, Korea 

Mixed vegetables and beef, sitting atop steaming-hot rice, held together by a half-raw egg. The beauty of this Korean dish lies at least partially in the diner's DIY mixing of the ingredients.
Bibambap is best when served in a heated stone bowl, and eaten with metal chopsticks.

39. Masala dosa, India 

A crispy, rice-batter crepe encases a spicy mix of mashed potato, which is then dipped in coconut chutney, pickles, tomato-and-lentil-based sauces and other condiments. It’s a fantastic breakfast food that’ll keep you going till lunch, when you’ll probably come back for another.
Also on CNNGo: 40 delicious Mumbai foods

34. Small but brilliant.

38. Warm brownie and vanilla ice cream, Global 

There are some diners who will not frequent an establishment if it does not have brownie and ice cream on the dessert menu. You may call them fools.
We do, too, but having done so we then happily leave the first restaurant after the main course to visit one we know has this perfect dessert on offer.

32. If you were on a million menus you'd have big claws too.

37. Potato chips, United States 

potato chipsDespite major criticisms suggesting that potato chips aren't real food, voters like Deepti Ravi believe that they "rock."
What started as a chef's trick on a fussy diner is now one of the world’s most child-friendly foods. But think of them this way -- if a single chip cost, say, US$5, it’d be a far greater (and more popular) delicacy than caviar, a prize worth fighting wars over.


31. Clucking great.

36. Moo nam tok, Thailand 

Grilled pork combined with lemon juice, green onions, chili, mint sprigs, fish sauce and toasted rice. Legend has it the blood from the meat along with the dressing inspired some happy carnivore to name this brilliant dish “waterfall (nam tok moo) meat.”

35. Neapolitan pizza, Italy 

The best pizza was and still is the simple Neapolitan, an invention now protected by its own trade association that insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough and the strict use of a wood-fired oven, among other quality stipulations.
With just a few ingredients -- dough, tomatoes, olive oil, salt and basil (the marinara pizza does not even contain cheese) -- the Neapolitans created a food that few make properly, but everyone enjoys thoroughly.

34. Shrimp dumpling, Hong Kong 

shrimp dumpling in hong kongSucculent shrimps, steamed well but not overdone, wrapped inside translucent rice paper. This simple form of dim sum has been a must-eat dish for decades.
Also on CNNGo: 40 delicious Hong Kong foods
Words on the street say the more pleat folds there are the more skillful the chef is.

33. Seafood paella, Spain 

The sea is lapping the shore by your feet, a warm breeze whips the tablecloth around your legs and a steamy pan of paella sits in front of you. Shrimp, lobster, mussels and cuttlefish combine with white rice and various herbs, oil and salt in this Valencian dish to send you immediately into holiday mode.
Though if you have it in Spain, you’re probably there already.

32. Lobster, Global 

Forget all your fancy, contrived lobster dishes deployed by showoff chefs eager for Michelin endorsement. When you have something as naturally delicious as these little fellas, keep it simple. The best way to enjoy lobster is simply to boil it and serve with a side of melted butter and slice of lemon.

31. Fried chicken, United States 

fried chicken"I have had almost everything. But they left off fried chicken... " reader Michelle Souza commented.
Michelle: your fellow readers have made up for this unforgivable lapse. This all-time American favorite makes its entry with all the artery-choking goodness that made Colonel Sanders a very happy, if not healthy, man.


BBQ pork
28. The best pork comes barbecued and honey-drizzled.

30. Cheeseburger, United States 

The power of cheese? Add it to an ordinary hamburger, the food gets pushed up 13 spots in the poll.
Penang Assam Laksa
26. As photogenic as a food can get.

29. Chili crab, Singapore 

Reader ST suggested that chili crabs, contrary to popular beliefs, aren't difficult to make. "Fantastic list of delicious food! Chilli Crabs are actually very easy to prepare. Here is an easy recipe for you :)"
ST forgot to mention, however, that it is difficult to stop eating it.
Also on CNNGo: Food fight! Malaysia wants its 'unique' dishes back
bulgogi
23. The messiest, meatiest food for champions.

28. Barbecue pork, Hong Kong 

Along with many comments left by reader Louis4, s/he wrote, "TX bbq tastes like turds. Is that all you have beside that boring food?"
Here you go, Louis4. Your fellow readers suggested the Chinese version of barbecue pork. This honey-coated meat is sweet, tender and it goes well with everything -- rice, noodles or even by itself.
Ask for the half-fat, half-lean barbecue pork to really indulge in this delicacy.
egg tart
22. Egg on your face can be a good thing.

27. Tacos, Mexico 

A fresh, handmade tortilla stuffed with small chunks of grilled beef rubbed in oil and sea salt then covered with guacamole, salsa, onions, cilantro or anything else you want -- perfect for breakfast, lunch or dinner. This is the reason few visitors leave Mexico weighing less than when they arrived.

Fish and chips
21. A salty, vinegary homage to the basics.

26. Penang assam laksa, Malaysia 

Poached, flaked mackerel, tamarind, chili, mint, lemongrass, onion, pineapple … one of Malaysia’s most popular dishes is an addictive spicy-sour fish broth with noodles (especially great when fused with ginger), that’ll have your nose running before the spoon even hits your lips.

25. Chocolate, Mexico 

The Mayans drank it, Lasse Hallström made a film about it and the rest of us get over the guilt of eating too much of it by eating more of it. The story of the humble cacao bean is a bona fide out-of-the-jungle, into-civilization tale of culinary wonder.
Without this creamy, bitter-sweet confection, Valentine’s Day would be all cards and flowers, Easter would turn back into another dull religious event and those halcyon days of gorging yourself to eruption point at Christmas would be fanciful imaginings.
pho
20. Vietnam's answer to "What should I eat today?"

24. Fried rice, Thailand 

It's true, anyone can fry rice. But can you fry it as well as the Thais? We suspect not.
Also on CNNGo: 40 delicious Thai foods

23. Bulgogi, Korea 

Literally meaning "fire" and "meat", this Korean dish has been in existence for nearly 1,000 years.
A bowl of bulgogi gives everything you need in a balanced diet -- carbohydrate (rice), protein (beef and egg), vitamins and minerals (mixed vegetables), and fat (oil). Four good reasons to order a second bowl.
Also on CNNGo: Buldak: South Korea's torturous but irresistible dish

Green curry
19. It's easy eating green.

22. Egg tart, Hong Kong 

Flaky on the crust with a sweet and smooth egg custard in the middle, egg tarts are best eaten hot when they're fresh out of an oven. This dessert can be ordered in the most rundown bakeries and most glamorous hotels in Hong Kong.
Former Governor of Hong Kong, Chris Patten, declared eating egg tarts one of his favorite pastimes in the city.
Also on CNNGo: Behind the scenes of Hong Kong's most loved egg tart bakery
Gelato
17. So many flavors to choose. Why bother?

21. Fish 'n' chips, England 

Anything that’s been around since the 1860s can’t be doing much wrong. The staple of the Victorian British working class is a crunchy-outside, soft-inside dish of simple, un-adorned food fundamentals.
Sprinkled with salt, vinegar and dollops of tartar sauce, it is to nouveau cuisine what Meat Loaf is to Prince (or whatever he's calling himself now).

20. Pho, Vietnam 

This oft-mispronounced national dish (“fuh” is correct) is just broth, fresh rice noodles, a few herbs and usually chicken or beef. But it’s greater than the sum of its parts -- fragrant, tasty and balanced, the polar opposite of the moto rider who brought you to the little café where you find the best stuff.

19. Green curry, Thailand 

Kermit got it wrong. It's not hard being green, it's delicious. For many this coconutty-creamy and spicy curry should have made the top 10. Goes with steamed rice like bikinis go with Thai beaches.
Satay
14. Stick it, soak it, eat it, lick it.

18. Croissant, France 

Flaky pastry smothered in butter, a pile of raspberry jam smeared over the top and a soft, giving bite as you sink in your teeth; there’s nothing not to love about this fatty, sweet breakfast food that must be married to a cup of strong coffee.
kimchi
12. How much money have Korean restaurants lost out on by giving this away for free?

17. Gelato, Italy 

Thanks to "Eat, Pray, Love," the best dessert in Italy is now more popular than ever. True gelato makers use only fresh ingredients and no artificial flavors or colors, and allow you to mix and match as many different flavors as you want.
With a higher density and less fat than ice cream, gelato often tastes richer but healthier -- perfect for your own "no-carb-left-behind" experiment.
lasagna
11. Lasagna is right on so many levels.

16. Kebab, Turkey 

For keeping starvation at bay for the entire student population of the United Kingdom, the doner kebab should clearly be honored. But they are hardly the delicious prototype worthy of representing a region.
Reader Elena Vorobyeva told us, "There are so many forms and shapes of it: doner, iskender kebab, shish kebab, chop shish kebab, orman kebab, etc."
So summon the shish kebab. Pick your meat, shove a stick through it, grill. Then wonder why you don’t eat like this every day.

15. Ice cream, United States 

Somehow there’s always room for a tooth-rotting, U.S.-style pile of ice cream with nuts, marshmallows and chocolate sauce.
Thank God for extra long spoons that allow you get at the real weight-gain stuff all mixed up and melted at the bottom of the glass.
Also on CNNGo: Best cold treats in Hong Kong

14. Satay, Indonesia 

Reader Paul Peh wrote, "I can make satay too but the prep will take at least half the day and [the eating will be done] in less than half hr. lol."
Half an hour? What's the hold up? Last time we drowned some skewered meat with this peanut-based sauce we were ready for seconds before you could say "mmmm".

13. Chicken rice, Singapore 

Often called the “national dish” of Singapore, this steamed or boiled chicken is served atop fragrant oily rice, with sliced cucumber as the token vegetable. Variants include roasted chicken or soy sauce chicken.
The dipping sauces -- premium dark soy sauce, chili with garlic and pounded ginger -- give it that little extra oomph to ensure whenever you’re not actually in Singapore eating chicken rice, you’re thinking of it.

12. Kimchi, Korea 

Is Korea the most generous nation or what? Korean restaurants provide this starter dish of fermented vegetables for free. Perhaps because few Koreans can last more than two days without it.

11. Lasagna, Italy 

Lasagna overtook pizza to become the most sought-after Italian food in this delicacy list. There’s a reason this pasta-layered, tomato-sauce-infused, minced-meaty gift to kids and adults alike is so popular -- it just works.
Massaman curry
10. Still a top 10 entry.

10. Massaman curry, Thailand 

Although not the world's most delicious food, it is still emphatically the king of curries. Spicy, coconutty, sweet and savory, its combination of flavors has more personality than a Thai election.
Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce.
Ramen
8. World's loudest food?
“The Land of Smiles” isn’t just a marketing tag-line. It’s a result of being born in a land where the best curry is sold on nearly every street corner.

9. Peking duck, China 

"Peking duck! its a wonder....." wrote Shan Cao on our Facebook page.
We can only guess Shan Cao was in the middle of forking a piece of this maltose-syrup glazed duck dish into his/her mouth and forgot to finish the sentence. Slow-roasted in an oven, the crispy, syrup-coated skin is so good that authentic eateries will serve more skin than meat, and bring it with pancakes, onions and hoisin or sweet bean sauce.
Other than flying or floating, this is the only way you want your duck.
dim sum in hong kong
7. Family lunches are fun again.

8. Ramen, Japan 

Japanese protocol says the tastier your ramen is, the louder you should slurp it up to show respect to your chef. Not that they need more respect. One mouthful of this most Japanese of noodle broths will quickly tell you that either you have a ramen trigger in your brain, or Japanese chefs are geniuses.
Also on CNNGo: 40 delicious Japanese foods

7. Dim sum, Hong Kong 

Equally fun and delicious to eat, a trip to Hong Kong isn't complete without trying this traditional Cantonese lunch food. Popular with everyone from pass-through tourists to local kids and the elderly, most dim sum come in bite-size pieces so you don't have to waste time cutting the stuff up.
Bring a few friends and wash the food down with the free-flow tea.
pad thai
5. Even better when it's messy.

6. Som tam (Papaya salad), Thailand 

After reading reader Kun Chotpakdeetrakul's comment, "Papaya salad and som tam [are] the same thing. You should combine vote for these two together," we did just that, pushing som tam to just 80 votes shy of the top five.
To prepare Thailand's iconic salad, pound garlic and chilies with a mortar and pestle. Toss in tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya.
Also on CNNGo: Everything you need to know about som tam -- including where to find it
tom yum goong
4. Do you eat or drink soup? Either way just get it inside you.

5. Pad thai, Thailand 

Here's a food Thai people can't live without.
Similar to Bulgogi (see #22), pad Thai is packed with nutrients stirred into one glorious fried-noodle dish.
The secret's in the sauce -- tamarind paste. If anyone ever creates a Hall of Food Fame, that should be first on the list.

3. Rice, salmon, wasabi -- world's greatest trio?

4. Tom yam goong, Thailand 

Reader Supot Sakulwongtana made it clear that "delicious includes a little bit hot." A little bit hot is right because you need room for a load more flavors too.
This Thai masterpiece teems with shrimp, mushrooms, tomatoes, lemongrass, galangal and kaffir lime leaves. Usually loaded with coconut milk and cream, the hearty soup unifies a host of favorite Thai tastes: sour, salty, spicy and sweet. Best of all is the price: cheap.

2. More rice -- a common factor in many of these dishes.

3. Sushi, Japan 

sushiWhen Japan wants to build something right, it builds it really right. Brand giants such as Toyota, Nintendo, Sony, Nikon and Yamaha may have been created by people fueled by nothing more complicated than raw fish and rice, but it’s how the fish and rice is put together that makes this a global first-date favorite.
This perfect marriage between raw fish and rice has easily kept sushi in the top five. And like one reader, Nymayor, wrote, "Now to be fair, DELICIOUS can be simple."
The Japanese don’t live practically forever for no reason -- they want to keep eating this stuff.
 Also: How to eat sushi properly

2. Nasi goreng, Indonesia 

Nasi Goreng"I like rendang and nasi goreng, two of most popular food in Indonesia!" Reader Rizky Ramadhika's got it. And thousands of other voters agreed.
The wonder of combining rice with egg, chicken and prawns strikes again. The second fried rice to make the list, this Indonesian delight received more than 10 times the vote of its Thai counterpart (see #23), propelling the former from non-runner to runner-up.

1. No. 1 as voted by you.

1. Rendang, Indonesia 

rendang IndonesiaReader Kamal F Chaniago showed great foresight when he wrote, "Rendang is the best." A clear winner with a loyal following, this beefy dish can now rightfully claim the title of "World's Most Delicious Food."
Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for a few hours to create this dish of tender, flavorful bovine goodness.
The Indonesian dish is often served at ceremonial occasions and to honored guests. It's not only delicious but also comes with a simple recipe. If you haven't already, go ahead and take reader Isabela Desita's advice: "Rendang should be the first! It's really nice, you should try!"
Also on CNNGo: 40 of Indonesia's best foods