Resep Sambal Dabu Dabu

Resep Sambal Dabu Dabu - Sambal adalah makanan khas Indonesia yang sangat menggoda dan banyak diminati. Ketika kita makan, belum lengkap rasanya kalau belum ditemani sama yang namanya Sambal, makan terasa hambar. Ga Maknyussss.... Tapi bagi sebagian orang yang tidak menyukai rasa pedas, sambal adalah jenis makanan yang paling dihindari. Atau mungkin bagi seseorang yang sebenarnya sangat suka rasa pedas namun memiliki masalah dengan perut atau pencernaannya ketika memakan makanan yang pedas. Hal tersebut pasti sangat tidak menyenangkan.

Sambal Dabu Dabu adalah salah satu jenis sambal yang kini sering kita jumpai di warung-warung makan, terutama warung penyetan. Anda pernah mencobanya ? Kalau belum, anda bisa mencoba untuk mempraktekkan Resep Sambal Dabu Dabu ini di rumah anda. Dan rasakan sensasi pedasnya. Seperti apa Resep Sambal Dabu Dabu ini ? ayoook kita simak.

Resep Sambal Dabu Dabu

Bahan : 5 siung bawang merah 1 tomat segar yang setengah matang dan masih keras 10 cabai rawit 1 jeruk nipis/ jeruk limau gula, garam, dan penyedap rasa

Cara Membuat Sambal Dabu Dabu :

1. Iris-iris semua bahan. 2. Panaskan minyak goreng secukupnya sampai mendidih 3. Guyurkan minyak goreng panas pada bahan-bahan tersebut. 4. Peras jeruk nipis/limau sebelum dihidangkan. 5. Siap disajikan dan sangat cocok dimakan dengan ikan bakar.

Selamat mencoba Resep Sambal Dabu Dabu ya...dan nikmati sensasi rasa pedasnya yang menggoyang lidah.

Kaikari Biryani Recipe (India Dish)

Ingredients:

2 cups rice (chawal) (chawal) 2 onions ( pyaj) 1 tomatoes (tamatar) 1 carrot (gajar) 10 french beans (flas beans) 1/4 cup green peas (matar) (shelled)
2 potatoes
1 (medium sized) cauliflower (phool gobi)
1 capsicum (shimla mirch)
1 lemon
1/4 cup coriander leaves (dhania patta)
1/4 cup mint (pudina) leaves (pudina leaves)
4 green chillies
10-12 curry leaves (kari patta)
10 tblsp groundnut (moong fali) oil (tel)
salt (namak) to tastefor masala paste
1/4 cup coconut (narial) (scraped)
10-12 cloves garlic (lasan)
1 inch ginger (adrak)
4 red chillies whole
2 tblsp coriander seeds
1 tsp cumin seeds
1 tblsp poppy seeds (khuskhus)
2 tblsp fennel (saunf) seeds (saunf)
garam masala powder
1/2 inch cinnamon (tuj/dalchini)
2 cloves (lavang)
2 green cardamoms
2 blades mace (javitri)
1 tsp peppercorns
1/4 tsp nutmeg (jaiphal) powder

How to make kaikari biryani:

• Clean, wash and soak rice for about 30-45 minutes. Peel and chop the onions. Wash and chop the tomatoes.
• Wash and dice all the vegetables into equal sized pieces. Squeeze lemon, strain and keep juice aside.
• Heat 4 tablespoons oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water.
• Dry roast the ingredients for the garam masala powder for 2-3 minutes and pound it into a coarse powder. Wash and chop the coriander leaves and mint leaves. Wash and slit the green chillies and keep aside.
• Heat the remaining oil and fry the onions till golden brown. Wash and add the curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.
• Add the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add the vegetable mixture. Add salt to taste.
• Add double the quantity or enough hot water as per the quality of the rice.
• Bring to boil and reduce to medium heat. Cover and cook, stirring once in a while till almost done.
• Sprinkle the chopped mint and coriander leaves, garam masala powder, sprinkle the lemon juice, stir well, cover with a tight lid.
• Keep on hot charcoal for about 10 minutes.
• Open when ready to serve.

Achar Goasht Recipe (Ramzan Pakistani Dish)

Ingredients

• Beef 1 kg
• Yogurt 1/2 kg
• Onion 1
• Green chili 8 to 10
• Red chili crushed 2 tbsp
• Ginger chopped 1 tbsp
• Aniseed 1 tsp
• White cumin 1 tsp
• nigella seeds 1/2 tsp
• Mustard seeds 1/2 tsp
• Fenugreek seeds 1/4 tsp
• Red chili powder 1 tbsp
• Dried mango powder 1 tbsp
• Cumin powder 1 tsp
• Salt as required
• Oil 4 tbsp

Cooking Directions

1. Take a bowl, add a little yogurt, red chili powder, dried mango powder, cumin powder and salt and mix it well.
2. Cut green chilies from the center and fill paste in it. Keep it on a side.
3. Now fry ginger, garlic and onion in oil for 2 to 3 minutes.
4. Then add meat and cook it well.
5. Add water in it and leave to tender.
6. Mix yogurt, red chili, aniseed, white cumin, nigella seeds, mustard seeds, fenugreek seeds and salt in a bowl and add in meat. Cook it more.
7. Now pour water as you required to make a thick gravy and place green chilies on meat and cover the pan for a while.
8. Dish out and serve it.

Resep Mie Ramen

Bahan:
2 sdm minyak sayur
2 siung bawang putih, cincang halus
1/2 cm jahe, cincang
50 g paprika hijau , iris memanjang
100 g daging sapi sukiyaki/daging has sapi, iris tipis
1 liter air
3 sdm kecap asin
1 sdm kecap manis
1/2 sdt merica bubuk
150 g mi telur kering
Cara membuat:
# Panaskan minyak, tumis bawang putih dan jahe hingga kuning dan harum.
# Masukkan paprika, aduk hingga layu.
# Tambahkan irisan daging, aduk hingga berubah warna dan kaku.
# Tuangi air, tambahkan bumbu. Aduk hingga mendidih.
# Masukkan mi kering, masak hingga mi lunak. Angkat.
# Sajikan panas

atau yg pake udang alias ramen bumbu szechuan :
Bahan:
150 gr udang, kupas, sisakan ekornya
½ sdt garam
3 sdm minyak untuk menumis
4 bh bawang merah, iris tipis
1 cm jahe, cincang halus
3 siung bawang putih, iris halus
2 bh tomat, seduh, buang kulit lalu cincang halus
1 sdm pasta tomat
¼ sdt cabai merah bubuk
¼ sdt gula pasir
¼ sdt garam
¼ sdt arak putih
1 sdm kecap asin
¼ sdt merica bubuk
150gr ramen hijau, rebus sampai matang
1 btg daun bawang, iris halus
Cara Membuat :
1. Lumuri udang dengan garam, diamkan selama 15 menit. Panaskan minyak, goreng udang hingga berubah warna, sisihkan.
2. Tumis bawang merah, jahe dan bawang putih sampai harum, tambahkan tomat, pasta tomat, cabai bubuk, garam, gula, arak, kecap asin dan merica bubuk, aduk rata.
3. Masukkan ramen dan udang, aduk hingga bumbu meresap.
4. Angkat lalu sajikan dengan taburan daun bawang.

untuk 3 orang.
.:: Ramen Kuah Cumi Gurih & Renyah ::.
Bahan:
* 300 g ramen basah/udon
* 4 iris kamaboko
* 1 batang daun bawang, iris serong tipis
* 150 g daun bayam/sawi, potong 3 cm, rebus sebentar, tiriskan
* 2 butir telur ayam, ceplok dalam air mendidih, tiriskan
* Cumi Renyah:
* 250 g cumi-cumi yang sudah bersih, potong-potong
* 100 g tepung tempura, larutkan dengan 150 ml air es
* minyak goreng
* Kuah, rebus jadi satu:
* 600 ml kaldu ayam
* 3 sdm kecap Jepang
* 1 sdt gula pasir
* 1/2 sdt merica bubuk
Cara membuat:
1. Celupkan potongan cumi dalam adonan tepung.
2. Goreng dalam minyak panas hingga kuning dan kering. Angkat dan tiriskan.
3. Taruh bahan-bahan dalam mangkuk saji.
4. Tambahkan cumi renyah dan tuangi kuah panas.
5. Sajikan segera.

Untuk 2 orang

Dal Chawal (Indian & Pakistani lentils and rice) recipe

Makes enough for a mother, a young daughter, and a guest Active time: 20 minutes. Start to finish (including soaking): 1.5 hours

INGREDIENTS

For the lentils

• ½ cup masoor dal, tiny split “red” lentils (really the color of orange soda)
• 5 cups water
• 1 teaspoon salt (for dal)
• 5 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon whole cumin seeds
• 7 cloves garlic, cut slightly smaller than pea-size
• Dash of asafetida (also called hing)
• 6 (or to taste) mean hot chilies, short and green, halved lengthwise
• ½ teaspoon turmeric powder
• ½ teaspoon salt (for spice mix)
• ½ cup chopped cilantro (about ¼ bunch, stems partially removed)

For the rice

• 1 cup basmati rice
• 2¼ cups water for cooking
• ½ teaspoon whole cumin seeds
• 1 teaspoon ghee or butter
• ½ teaspoon salt

DIRECTIONS

For the lentils

1. Soak the dal in cold water for 45 minutes to an hour. “You soak the dal to get rid of the starch, or it’ll be sticky,” Seema says, scrunching her face in displeasure. Now would be a good time to get your rice washed and soaking (see below).
2. Drain the dal, give it a quick rinse, and bring it to a boil with the 5 cups water and the 1 teaspoon salt. Skim the foam off the top if you want. (I do out of habit, Seema doesn’t. It doesn’t taste like much.) Turn it down to a moderate bubble and cover, leaving a crack for evaporation. (The amount of water doesn’t actually matter, Seema says, because if it’s too loose for you, you can always just uncover it and let it reduce, and if it’s too thick, you can just add more water.) Take a peek once in a while to make sure it’s not bubbling violently, but pretty much you can just hang out for about 40 minutes, uncovering it for the last 10. Give your mom a call. She misses you.
3. Check on the dal, which by now will have lost its Sunkist sparkle and be a mustardy yellow. If most of the lentils have dissolved and you’re looking at a loose soup roughly the texture of a thin batter, get ready to make your entire house smell amazing.
4. In a heavy-bottom pan, get the oil hot enough over medium-high heat so that it just barely shimmers and flows as quickly as water. Add the black mustard seeds. When you start hearing them pop, add the cumin. As it sizzles, add the garlic and swirl the pan to coat it in the oil. Seema says, “I like it when the garlic cooks slow,” which toasts it evenly, bringing out its sweet notes without burning it. She does this by lifting her pan half a foot above her flame and swirls it, but you can just turn your heat down a little and stir, until the hissing turns into a slow sizzle. Cook it until it turns even golden brown, and you begin to wonder if you’re going to smell like this food for the rest of your life.
5. Once the garlic is ready, add a few dashes of asafetida. Note that the name of this spice contains the word “fetid.” That’s not a mistake. It stinks like brimstone. But when you cook it in hot oil, the funk disappears and leaves a mellow, oniony flavor that accents the garlic and undergirds all the spices. So use it! Just bear with it for a second. Then add the chilies until they wilt, the turmeric, the ½ teaspoon salt and cilantro.
6. When the cilantro is wilted, dump everything in the pan into the dal. Seema likes to make sure it all gets in there by actually dunking her pan into the pot, but unless your pans are scrupulously clean on the bottom, maybe just use your spoon. “Now turn up the heat and boil it together so it looks like one,” she says, pointing toward the slicks of oil floating to the top. I gear up in my head an explanation about emulsification, the starch helping to bind the oil and water as the oil slicks start to disappear, but then she says, “See, it thickens it a bit, too.” And I realize there’s nothing more that need be said about that.

For the rice

1. Wash the rice by soaking it in a big bowl of cold water and swirling it with your hands. The water will cloud with starch. Pour it off and repeat until the water is clear, around five or six times. Now drain the rice well — using a strainer — and soak it in the cooking water for at least 30 minutes and up to 2 hours.
2. # Pour the rice soaking water into the rice cooker and turn on. When it’s boiling, add the rice, salt, and ghee or butter. Put cumin seeds into the palm of your hand, and with the heel of the other, crush them into the rice lightly, as if wringing your hands with worry. But don’t worry. This is going to be great. Cover and let the rice cooker do its magic. li>
3. If you don’t have a rice cooker, reduce the water to 1¾ cups. Boil the water in a heavy oven-safe pot with a tight-fitting lid. Add the rice, salt, ghee and cumin as above, and bring back to a boil. Cover and pop into a 300-degree oven for 10 minutes, then take out and fluff lightly. (By the way, for Luddites and other rice-cooker-free folk, cooking rice in the oven really is the way to go. For more on that

To serve

Mound the rice into a bowl or plate, and spoon the dal over it. I like to have enough dal to sauce the rice but still be dry enough to eat with the hands, which you do by holding your fingertips together to form a beak, pulling your thumb back toward the palm. With a twist-and-scoop motion, pick up a bite with the fingertips, the rice resting now on your upturned fingers, and use your thumb to push it into your mouth. Some people can do this with utmost grace. I usually resort to a spoon halfway through dinner.

Samosa (Pakistani Dish)

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

Chicken Creamy Pasta

BAHAN

- 4 buah Jamur shitake, iris tipis panjang
- 100 g Daging ayam, potong panjang
- 2 siung Bawang putih, geprek
- 400 g Pasta, rebus
- 200 cc Fresh cream
- 200 cc Susu segar
- 2 sdm Minyak zaitun
- 1/2 sdt AJI-NO-MOTO
- 1 sdt Garam
- Merica secukupnya

CARA MASAK

1. Tumis bawang putih hingga harum, tambahkan jamur shitake aduk rata.
2. Masukkan ayam, masak hingga berubah warna, tambahkan susu, AJI-NO-MOTO, garam, merica, dan pasta aduk rata. Masak hingga kuah mengental.
3. Angkat dan sajikan.

Sukiyaki

BAHAN

- 8 lembar Daging sapi Sukiyaki
- 8 lembar Sawi putih, pisahkan daun dan bagian kerasnya
- 1 bks Tahu putih, potong-potong
- 4 batang Daun bawang, potong-potong
- 4 buah Jamur shitake, belah empat
- 1 pak Jamur enoki (jika perlu)
- 8 sdm Kecap asin
- 4 sdm Gula pasir
- 1 sdt AJI-NO-MOTO
- 8 sdm Air
- 2 sdm Minyak goreng
- 1 pak Konnyaku (jika perlu)

CARA MASAK

1. Tumis daging sapi Sukiyaki hingga setengah matang, tambahkan kecap asin, gula pasir, AJI-NO-MOTO dan air. Aduk hingga mendidih.
2. Masukkan sawi putih bagian kerasnya dahulu, kemudian bagian daun dan semua bahan. Masak hingga matang. Angkat dan sajikan dengan nasi putih.
Tips - Konnyaku adalah makanan yang baik untuk usus, karena kandungan seratnya sangat tinggi.
- Waktu masak sukiyaki, konnyaku jangan didekatkan dengan daging, karena daging bisa menjadi keras.

Ayam Salad Don

Ayam Salad Don

 

1 Orang   

BAHAN

- 150 g Dada ayam tanpa tulang, potong dadu 2 cm
- 2 siung Bawang putih, iris tipis
- 4 buah Cabai keriting, iris tipis
- 2 sdm Kecap asin
- 2 sdm Kecap manis
- 3 sdm Minyak goreng
- Garam secukupnya
- AJI-NO-MOTO secukupnya
Pelengkap
- 5 lembar Daun lettuce, iris tipis
- 2 lembar Daun jeruk, iris tipis
- 200 g Nasi putih

 

 

CARA MASAK

1. Tumis bawang putih hingga harum dan berwarna kecoklatan, angkat dan sisihkan.
2. Masak ayam hingga matang, tambahkan cabai, kecap asin, kecap manis, garam dan AJI-NO-MOTO hingga rata.
3. Angkat dan sajikan ayam yang disusun diatas nasi dan daun lettuce, taburi dengan bawang putih dan daun jeruk.
Resep oleh Mr. Mishuku, juara pertama lomba masak tanggal 11 Nov 2010

Nasi Berbumbu Daging Ayam dengan Aneka Jamur

- 200 g Ayam cincang
- 100 g (6 buah) Jamur shitake, buang ujung tangkai, suwir-suwir tangkai, belah dua bagian payung, iris tipis
- 1 pak Jamur enoki, buang ujung tangkai, belah dua, suwir-suwir
- 540 cc (3 cup) Beras, cuci bersih, tiriskan dan sisihkan
- 540 ml Air
- 1/4 sdt Garam
- 3 g MASAKO rasa ayam
- 1/3 sdt AJI-NO-MOTO
- 2 sdm Kecap Asin warna muda (Usukuchi Syoyu)
- 2 sdm Mirin atau 1 sdm Gula pasir

BAHAN

 

CARA MASAK

1).Cara membuat awase-dashi dengan mencampur air, MASAKO rasa ayam, AJI-NO-MOTO , kecap asin dan mirin hingga rata.
2).Tumis ayam, jamur dan garam hingga berwarna kecoklatan.
3).Masukkan beras ke dalam rice cooker, tambahkan tumisan bahan ke atas beras hingga rata, tuang kaldu, masak hingga matang (jangan aduk beras dan bahan karena nasinya tidak bisa matang)
4).Angkat dan sajikan dengan daun ketumbar.