Kali ini nama2 bumbu dapur deh..aku terbantu banget dengan artikel ini ( diambil dari milis IndoSingMum, penyusun; Imleda Y). Buat bekal belanja hehe...
A to Z BUMBU
=========
A
Adas(Foeniculum vulgare)
Other names :fennel seed,venkel, Fenchel, shamraa,
finocchio, adas pedas
Adas manis/jintan manis( Pimpinella anisum). Other
names :anise seed, anijs, anis, habbet hilwa, anice
Adas obat( Anethum graveolens). Other names : dill,
dille, aneto, shabath, adas cina
Andaliman(( Zanthoxylum acanthopodium) . other names :
Indonesian lemon pepper, indonesian andaliman, intir-
intir. Family of sichuan pepper(Z. piperitum),
chineese pepper, anise pepper, kayu sekatok(Z.
nitidum).
Asam jawa(( Tamarindus indica). Other names :
tamarind,tamarinj, tamarinde, tamarindo, sbar
Asam kandis(Garcinia Globulosa), grapefruits size.
Other names : dark sun-dried sour fruit.
Asam sunti(Averrhoa bilimbi). Other names : dried
bilimbi.
Asam gelugur(Garcinia atroviridis) . Other names :
Assam gelugor, tamarind slice(unrelated to tamarind),
asam keping
B
Bawang merah(Allium ascalonicum) . Other names :
shallot, sjalot,Schalotte, scalogna
Bawang putih(Allium sativum). Other names : garlic,
knoflook,Knoblauch, aglio, fum, lasuna
Bawang bombay(Allium cepa). Other names : onion,
ui,Zwiebel, cipolla, basal
Biji sawi ( Brassica nigra)
Other names : Black mustard seed, zwarte mosterd,
schwarzer senf, senape nera, khardal, biji sawi
Bunga pala(Miristica fragrant houtt). Other names :
Mace, foelie,Muskatblü te, basbasa, fuli
C
Cabe rawit(red eye chilli,spaanse peper)
Cabe(red chilli. lombok)
Cabe jawa(Piper cubeba). Other names : cubeb, jawa
pepercorn, cubebe, cubebenpfeffer, kabaaba, kemumus
Cengkeh(Syzygium aromaticum, syn. Eugenia aromaticum
or Eugenia caryophyllata)
Other names : cloves, kruidnagel,Nelke, kabsh
qarunfil, ciodo di garofano.
D
Daun bawang(spring onion, lente uitjes,bosuitjes)
Daun kemangi(Ocimum sanctum Linn). Other names :
basil, basilicum, habaq, basilico, daun selasih
Daun ketumbar(cilantro leaf)
Daun Pandan(Pandanus amaryllifolius) . Other names :
pandan leaf, screw pine, pandanus
bladeren,Schroefpal m, schraubenbaum, pandano, pandan
wangi
Daun salam(Euginia polyanthum Wight). Other names :
Indonesian bay leaf, laurierblad, salam
blad,Lorbeerblatt, alloro, waraq al-lauri
Daun jeruk purut(Citrus hystrix). Other names :
kaffirlime leaf, kaffir lemoen, kaffernlimette, daun
limau purut
G
gula jawa(palm sugar, palm suiker,Palme Zucker)
J
Jahe(Zingiber offinicale). other names :
ginger,gember, Ingwer, zenzero, zanjabeel, halia
jahe merah(Zingiber offinicale L. var rubrum). Other
names : red ginger
Jemuju( Carum Carvi L.)
Other names: caraway, karwij,Kümmel, Karawiya, kumino
tedesco, caro
jeruk nipis(Citrus aurantifolia) . Other names : lime,
limoen, limette, Lima, limau nipis
Jeruk purut(Citrus hystrix). Other names : kaffir
lime, kaffir lemoen, kaffernlimette, daun limau purut
Jintan putih(Cuminum cyminum). Other names : cumin,
komijn,Kreuzkü mmel, cumino, kamoun, jintan
Jintan hitam(Nigella sativa)
Other names : black seed, black onion seeds, nigella
seed, nigelle, schwarzkummel, kalonji, grano nero,
habbah sauda
K
Kapulaga(Elettaria Cardamomum)
Other names:cardamon, karedemom, Kardamom, Habbahan,
cardamomo, buah pelaga
Kapur sirih. Other names :Skaled Lime, betel lime,
Lime stone powder, gebluste kalk
Kayumanis(cinnamomu n verum, C.zeylanicum)
Other names : cinnamon, kaneel,Zimt, cannella, Qarfah
Manis jangan(Cinnamomum burmani bl.,Cinnamomum
aromaticum)
Other names : cassia bark, kassie, chinesischer zimt,
darseen, kayu manis cina
Kelabet/ Klabat (Trigonella foenum-graecum)
Other names : fenugreek, fenegriek,griechisc hes Heu,
hulba, fieno greco, halba/kelabet
Keluwek/kluwek/ pangi (pangium edule)
Other names : kluwak nut, kluwak noten, pangi
Kemiri(Aleurites moluccana). Other names : candle nut,
kemirie,
Kencur(Kaempferia galanga Linn). Other names : lesser
galangal, Zedoary, kentjoer, kleiner galgant, kenchor
Ketumbar(Coriandrum sativum)
Other names : coriander, koriander, kusbarah,
coriandolo, wansui
Kuma- kuma (Crocus sativus)
Other names : saffron, saffraan, safran, zaffarano,
keshar, koma koma, kuma kuma
kunyit(Curcuma longa). Other names : turmeric,
kurkuma, Indischer safran, curcuma, kurkum, kunyit
basah
L
Lengkuas/Laos( Alpinia galanga). Other names :
galangal,grote galanga, galanga, galanga meggiore,
adkham
M
Merica( piper ningrum) : black pepper, lada hitam
Schinus terebinthifolius : Brazillian pepper,peruvian
pepper, pink pepper)
Other names : peppercorn, peper bollen,Pfefferkorn,
fulful, pepe, lada.
N
Ngohiong(chineese 5 spices)
P
Pala(Myristica fragrans houtt). Other names : nutmeg,
notemuskaat, Muskatnuts, noce moscata, jouza at-teeb
Pekak/bunga lawang(Illicium verum hooker Fil)
Other names : star anise, steranijs, sternanis, anice
stellato, yansun najmi, adas cina.
Petis(shirmp paste, garnalenpasta zwart)
S
Salpeter(niter, nitre, potassium nitrate)
Sereh(Cymbopogon citratus). Other names : lemongrass,
citronella, citroengras, Zitronegras, cimbopogone,
hashisha al-limun, serai
Selasih(Ocimum basilicum). Other names :basil seed
T
Temukunci( Boesenbergia besurata). Other names :
fingerroots, temoe kuntji, Fingerwurz
Terasi. Other names : shrimp cake, trassi,
garnalenpasta
Tauco. Other names : sweet bean paste,black bean sauce
W
Wijen(Sesamum indicum). Other names : sesame seed,
sesam zaad, sesam, sesamo, juljulan, bijan
Wijen hitam(Sesamum indicum). Other names : black
sesame seed, zwarte sesam zaad, schwarz sesam
original copy from :
http://inkah.multiply.com/journal/item/33/Nama2_bumbu_dapur_dalam_bhs_Inggris
Bumbu dapur versi keluarga Jatmiko
a
adas = fennel
adas manis = aniseed
asam jawa = tamarind
b
bangkuang = jicama
bawang bombay = onion
bawang daun = green onion
bawang daun = scallion
bawang daun = spring onion
bawang merah = shallot
bawang putih = garlic
beras ketan = glutinuous rice
bihun = rice vermicelli
buah lawang (pekak) = star anise
buah pala = nutmeg
bunga pala = mace
c
cabe = chilli pepper
cabe rawit = cayenne
cengkeh = clove
cuka = vinegar
d
daun pandan = screwpine leaf
e
ebi =dried prawn (shrimp)
g
garam = salt
gula merah/jawa = palm sugar
j
jahe = ginger
jeruk nipis/limau = lime
jintan = cummin
k
kacang ijo = mung bean
kacang mete = cashew
kacang panjang = long bean
kacang tanah = peanut
kapulaga = cardamom
kapur sirih = lime paste
kayumanis = cinnamon
kecap asin = soya sauce
kecap ikan = fish sauce
kecap manis = sweet soya sauce
kedele = soya bean
kelapa = coconut
kemangi = basil
kemiri = candle nut
ketumbar = coriander
kucai = chive
kunyit = turmeric
l
lengkuas = galangal
m
merica = pepper
minyak wijen = sesame oil
p
paria = bitter melon
petis = black shrimp paste
r
ragi = yeast
rebung = bamboo shoot
s
santan = coconut milk
saus tir am = oyster sauce
sedap malam = dried lily flower
seledri = celery
serai = lemon grass
soun = mung bean thread
t
tahu = tofu
tauco = preserved soy beans
tauge = bean sprout
telur puyuh = quail’s egg
tepung beras = rice flour
tepung hunkwee = mung bean flour
tepung jagung = cornmeal
tepung kanji = tapioca
tepung ketan = sweet rice flour
tepung maizena = cornstarch (di negara Commonwealth kecuali Canada disebut cornflour)
tepung terigu = wheat flour
terasi = shrimp paste
u
ubi jalar/rambat = sweet potato
w
wijen = sesame seed
original copy from
http://bankresep.wordpress.com/2007/03/07/istilah-bumbu-dalam-bahasa-inggris/
Friday, September 3, 2010
Wednesday, September 1, 2010
Moroccan chicken with almond & spinach couscous
This flavoursome dish is truly satisfying.
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
4 corn-fed single chicken breast fillets
Olive oil spray
3 tbs Spencers Moroccan Seasoning
1 tbs olive oil
1 small red capsicum, deseeded, finely chopped
40g (1/4 cup) slivered almonds
45g (1/4 cup) sultanas
375ml (1 1/2 cups) chicken stock
290g (1 1/2 cups) couscous
60g baby spinach leaves
Method
Preheat oven to 180°C. Spray both sides of chicken with olive oil spray and sprinkle with Spencers Moroccan Seasoning. Heat a frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes or until cooked through.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the capsicum and almonds, and cook, stirring, for 2 minutes. Add the sultanas and stock and bring to the boil. Remove from heat and add the couscous. Use a fork to combine. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains. Fold through spinach until just wilted.
Spoon the couscous among serving plates. Top with sliced chicken to serve.
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
4 corn-fed single chicken breast fillets
Olive oil spray
3 tbs Spencers Moroccan Seasoning
1 tbs olive oil
1 small red capsicum, deseeded, finely chopped
40g (1/4 cup) slivered almonds
45g (1/4 cup) sultanas
375ml (1 1/2 cups) chicken stock
290g (1 1/2 cups) couscous
60g baby spinach leaves
Method
Preheat oven to 180°C. Spray both sides of chicken with olive oil spray and sprinkle with Spencers Moroccan Seasoning. Heat a frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes or until cooked through.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the capsicum and almonds, and cook, stirring, for 2 minutes. Add the sultanas and stock and bring to the boil. Remove from heat and add the couscous. Use a fork to combine. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains. Fold through spinach until just wilted.
Spoon the couscous among serving plates. Top with sliced chicken to serve.
Choux Pastry / Cream Puffs
Commonly used to make cream puffs, profiteroles and eclairs, choux pastry relies on rising steam to create a hollow centre that can be filled with cream or custard. When making choux, you need to measure the ingredients carefully, and don't open the oven until it's cooked or your pastry may run out of puff!
Preparation Time
5 - 15 minutes
Cooking Time
35 minutes
Makes
25-30 profiteroles
Ingredients
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
Vegetable oil, to grease
Method
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined.
Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside.
Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart.
Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
Preparation Time
5 - 15 minutes
Cooking Time
35 minutes
Makes
25-30 profiteroles
Ingredients
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
Vegetable oil, to grease
Method
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined.
Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside.
Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart.
Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
Honey Lemon Chicken
Ingredients (serves 4)
2 x 250g pkt rice noodles
2 tsp cornflour
1/3 cup (80ml) fresh lemon juice
1/4 cup (60ml) honey
1 tbs olive oil
400g chicken breast fillets, fat trimmed, thinly sliced
1 brown onion, cut into thin wedges
2 carrots, peeled, cut into matchsticks
2 garlic cloves, crushed
1 bunch baby bok choy, washed, leaves separated
150g pkt oyster mushrooms, halved if large
Method
Place the rice noodles in the microwave and cook on HIGH/100% power for 2-3 minutes or until the noodles are soft. Set aside for 2-3 minutes. Use your hands to carefully separate the noodles. Combine the cornflour with a little of the lemon juice to make a smooth paste. Stir in the remaining lemon juice and honey.
Heat 1 tsp of the oil in a large wok over a high heat. Add half the chicken and stir-fry for 1-2 minutes or until just cooked. Remove from the wok. Repeat with another 1 tsp of oil and the remaining chicken.
Heat the remaining oil in the wok over a high heat. Add the onion, carrots and garlic. Stir-fry for 2 minutes. Add the bok choy and mushrooms. Cover and cook, tossing once, for 1-2 minutes or until the bok choy wilts.
Add the lemon mixture and cook, tossing, for 1 minute or until well combined and the sauce thickens. Toss the noodles and chicken through the vegetables and sauce. Serve immediately.
2 x 250g pkt rice noodles
2 tsp cornflour
1/3 cup (80ml) fresh lemon juice
1/4 cup (60ml) honey
1 tbs olive oil
400g chicken breast fillets, fat trimmed, thinly sliced
1 brown onion, cut into thin wedges
2 carrots, peeled, cut into matchsticks
2 garlic cloves, crushed
1 bunch baby bok choy, washed, leaves separated
150g pkt oyster mushrooms, halved if large
Method
Place the rice noodles in the microwave and cook on HIGH/100% power for 2-3 minutes or until the noodles are soft. Set aside for 2-3 minutes. Use your hands to carefully separate the noodles. Combine the cornflour with a little of the lemon juice to make a smooth paste. Stir in the remaining lemon juice and honey.
Heat 1 tsp of the oil in a large wok over a high heat. Add half the chicken and stir-fry for 1-2 minutes or until just cooked. Remove from the wok. Repeat with another 1 tsp of oil and the remaining chicken.
Heat the remaining oil in the wok over a high heat. Add the onion, carrots and garlic. Stir-fry for 2 minutes. Add the bok choy and mushrooms. Cover and cook, tossing once, for 1-2 minutes or until the bok choy wilts.
Add the lemon mixture and cook, tossing, for 1 minute or until well combined and the sauce thickens. Toss the noodles and chicken through the vegetables and sauce. Serve immediately.
Beef Kebab
I use this delicious marinade for beef kebabs before barbecuing or grilling them. Please note, the time does not include the marinating time.
Recipe provided by:
Allrecipes
Ingredients
375ml (1,1/2 cups) vegetable oil
200ml (3/4 cup) soy sauce
125ml (1/2 cup) white wine vinegar
125ml (1/2cup) lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard powder
2, 1/4 teaspoons salt
1 tablespoon freshly ground black pepper
handful chopped fresh parsley
2 teaspoons ground cloves
1 Kg good quality steak, cut into cubes
Preparation method
1. In a large jar, combine all ingredients except beef. Seal and shake well to combine the ingredients.
2. Put beef in a large bowl. Pour marinade over meat and let stand covered for up to 3 days in refrigerator, turning every day. When ready to cook make up 12 beef kebabs.
3. Barbecue or char-grill the kebabs on a flat plate or in a large pan, over high heat, to desired taste.
Recipe provided by:
Allrecipes
Ingredients
375ml (1,1/2 cups) vegetable oil
200ml (3/4 cup) soy sauce
125ml (1/2 cup) white wine vinegar
125ml (1/2cup) lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard powder
2, 1/4 teaspoons salt
1 tablespoon freshly ground black pepper
handful chopped fresh parsley
2 teaspoons ground cloves
1 Kg good quality steak, cut into cubes
Preparation method
1. In a large jar, combine all ingredients except beef. Seal and shake well to combine the ingredients.
2. Put beef in a large bowl. Pour marinade over meat and let stand covered for up to 3 days in refrigerator, turning every day. When ready to cook make up 12 beef kebabs.
3. Barbecue or char-grill the kebabs on a flat plate or in a large pan, over high heat, to desired taste.
Basic Cupcakes
Makes
24
Ingredients
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk
Method
Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
24
Ingredients
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk
Method
Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
Chocolate Brownies
Makes
16 pieces
Ingredients
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
Method
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
16 pieces
Ingredients
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
Method
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
easy meatloaf
Cooking Time
40 minutes
Ingredients (serves 4):
500g extra lean beef mince
1 cup fresh wholemeal breadcrumbs
1 small brown onion, grated
1 carrot, peeled, coarsely grated
2 tablespoons tomato sauce
2 tablespoons flat-leaf parsley leaves, chopped
1 egg, lightly beaten
1/4 cup barbecue sauce
8 chat potatoes, halved
1 bunch Dutch carrots, peeled, trimmed
150g green beans, trimmed
Method
Preheat oven to 180°C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined.
Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat.
Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed. Stand on tray for 5 minutes.
Meanwhile, place potato, carrot and beans in separate microwave-safe plastic bags. Twist tops to seal. Microwave each on HIGH (100%) for 1 1/2 to 2 minutes or until almost tender. Slice meatloaf. Serve with vegetables.
source : www.taste.com.au (dan modifikasi sendiri juga)
40 minutes
Ingredients (serves 4):
500g extra lean beef mince
1 cup fresh wholemeal breadcrumbs
1 small brown onion, grated
1 carrot, peeled, coarsely grated
2 tablespoons tomato sauce
2 tablespoons flat-leaf parsley leaves, chopped
1 egg, lightly beaten
1/4 cup barbecue sauce
8 chat potatoes, halved
1 bunch Dutch carrots, peeled, trimmed
150g green beans, trimmed
Method
Preheat oven to 180°C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined.
Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat.
Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed. Stand on tray for 5 minutes.
Meanwhile, place potato, carrot and beans in separate microwave-safe plastic bags. Twist tops to seal. Microwave each on HIGH (100%) for 1 1/2 to 2 minutes or until almost tender. Slice meatloaf. Serve with vegetables.
source : www.taste.com.au (dan modifikasi sendiri juga)
Martabak Manis
MARTABAK MANIS
Bahan:
300 gr tepung terigu (self raising flour)
75 gr gula pasir
3 btr telur, dikocok sebentar
500 cc susu hangat
5 gr ragi instant
1/2 sdt baking powder
1/2 sdt garam
Cara membuat:
Campur bahan yang kering-kering
Masukkan telur, aduk rata
Tuangi susu hangat, aduk rata. Tutup dengan lap
Diamkan adonan hingga mengembang, kira-kira 2 jam
Masak dalam wajan anti lengket(kalau bisa wajannya tebal) dengan api sedang. Jika sudah lobang- lobang baru tutup
Jika api kurang panas adonan bisa tidak berlobang
Isinya dapat divariasikan dengan wijen, keju, kacang atau coklat sesuai dengan selera masing-masing
Bahan:
300 gr tepung terigu (self raising flour)
75 gr gula pasir
3 btr telur, dikocok sebentar
500 cc susu hangat
5 gr ragi instant
1/2 sdt baking powder
1/2 sdt garam
Cara membuat:
Campur bahan yang kering-kering
Masukkan telur, aduk rata
Tuangi susu hangat, aduk rata. Tutup dengan lap
Diamkan adonan hingga mengembang, kira-kira 2 jam
Masak dalam wajan anti lengket(kalau bisa wajannya tebal) dengan api sedang. Jika sudah lobang- lobang baru tutup
Jika api kurang panas adonan bisa tidak berlobang
Isinya dapat divariasikan dengan wijen, keju, kacang atau coklat sesuai dengan selera masing-masing
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