SEHAT & LEZAT MARY WINATAPrakata.... 3 Pendahuluan..... F 1 Sup Ikan Apel dan Pir... 2 zi Sup Bakso Ikan dan Suun.... 13 3.___ Sup Kerang Putih dengan Oyong. 14 4, Sup Ayam Kelapa 15 5. Sup Ayam dengan Kumis Yang) Seng. 16 6___ Ginseng Segar Tim Ayam. 7 7. Sup Labu dengan Aneka Jamur. ms nn 18 8. Korea Sup Ayam dengan Ginseng. si — ws “ 19 9, Sup Bering Kerang Putih... 20 10. Sup Daun Katuk dengan 3 Macam Telur. 2 11. Sup Bebek Nyony: 2 12. Sup Biji Jagung. 23 13. Sup Tebu dan Alang-alang... . 24 14. Sup Ikan ala Singapura... 25 15. Sup Ayam dengan Apel dan Jamur Kuping Putih 26 16. Sup Pepaya dengan Buntut Sapi 7 17. Sup Akar Teratai 28 18. Sup Yong Taufu Nyon. 29 19. Sup Selada Air. 30 20. Sup Daging dengan Szechuan Preserved Vegetable 31 21. Sup Daging Sapi dengan Paihap dan Apel 32 22. — Sup Ceker Ayam dengan Cumi Kering dan Pepaya 33 23. Sup Seafood.... 34 24, SupTirarn dan Tahu... 35 25. Sup Bakso Ikan dengan Daun Katuk. 36 26. Sup Kambing dengan Kembang Tah 37 27. Sup Aloe Vera dan Iga Daging 3828. 29. 30. 31. 32, 33. 34, 35 36 37, 38. 39, 40. 41. 42. 43 44, 45. 46 47 8. 49, 50. 51 52. 53, 54, 55. 56. 57 58, 59. 66. 61 62 63. 64, 65. Sup Ayam dengan Labu Tankue dan Jamur Kuping Put Sup Ayam dengan Kurmis Ginseng dan Apel Sup Kacang Tanah dengan Iga Daging vimesnm Sup Lobak Iga Daging dengan Cumi Kering Sup Akar Lotus dengan Cumi Kering... Sup Bayam dan Jagung... Sup Sengkel dengan Akar Lotus dan Kacang Merah Cumi Kering Jamur Kuping Hitam Masak Sup.. Sup Kacang Hijau dengan Tulang Daging Sup Daging Sapi dengan Pare... . Sup Senakel dengan Waisan Segar. . Sup Jamur yang Lezat, Sup Kacang Kedelai dengan Iga Sup Kepala han ASM sn . Sup Labu Tankue dengan Telur ASIN ..cn0m Sup Kaya KOMBINAS! sn : Sup Asparagus... Sup Ceker Ayam dengan Kult Semangka Sup Tahu Warna-warni Sup Bengkoang. Sup Bakso Ikan dengan Tongcei Sup Misoa... Sup Bunga Sedap Malam dan Daging, Sup Szechuan Preserved Vegatable den Suun Sup Jagung dengan Kacang Kede Sup Labu Kuning Anak-anak.. Susu Kacang Asin. Sup Telur Gulung en Sup Dalam Labu Tankue..... . Sup Szechuan Preserved Vegetable Sup Bunga Sedap Malam.. Sup Rebung dengan Jamut Sup Sayur Asin dengan Tahu. sii Sup Vegetarian kkat.. Sup Suu... Sup Daging Vegetarian Sup Rajungan Isi Fat Cal nn. . Sup Lohan 4 se 39 40 41 a2 4a 4a 45 46 47 48 49 50 51 53 54 55 56 7 58 59 60 61 62 63 64 65 66 67 68 69 70 7 72 73 74 75 7666. Sup Rajungan dengan Asparagus... snes 7 67. Sup Tahu . cv a 78 68. Sapo Kemhang Tahu 79 69. Sapo Sandung Lamur. ee — 80 70, SAPO AVAM nnn Si svn 81 71. Sup Labu Tankue dengan Udana Kering. e 82 72. Sup JamUr VegetatiaN .nnnennnsn 83 73. Sup Labu Tankue dengan Bunci 84 74. Sup Sayur Campur 85 75. Sup Vegetarian Ramuan China 86 76. Sup Daun Selada dengan Ang Cao.. 87 77. Sup Jamur dengan ANg CaO summer 88 78. Sup Asam Pedas... _ mascara re 89 79. Sup Labu Kuning dengan Seafood - staat 90 80. Sup Sirip Ikan... - screams 91 81. Sup Ayam dengan Kemnbang TAAL esos enn ws . 92 82. Sup Seafood Kombinasi. se so 93 83. Sup Ayam Jagung . 94 84. Sup Bakso Ikan. . . . 95 85. Sup Asam Pedas ala Szechuan. 96 86. SUP THANG renner 7 87. Sup Ayam dengan Sawi.. = 98 88. Sup tkan Mary Winata “ 99 89. Tom Yang Kong... se sinnnnnnnn 100 90. Sup Sayur Bergizi . se . 101 91. Sup Seafood Cockiail.... 102 92. Sup Hisit 103 93. SUP IKAN dan APEl wnnm : ess : 104 94. Sup Ikan Kuah Tahu ss sa cc 105 95. Sup Telur dengan Not nnmnnn sce se 106 96. Sup Lemusir ala Rusia . - ee 107 97. Sup Pangsit...... - . 7 7 108 98. Suplkan 109 99. Sup Ayam Jamur Putih. . case ser 110 100. Sup Jamur Hioko . sco uianERaScameTSsi Mm Tentang PENUIIS....-m.mnmmmnnmmmmnnnenmnnenmnmrn v= snaunnronnnimnnesnnenn W2Fini eboun. 1. PENGENALAN BAHAN ANG CAO kuict HIOKO, Sejenis bijbijian berwama Sejenis bij-bijen berwamamerah. __Jamur hioko berkolesterol rendah, merah berkhasiat obat. Dapat Bagus untuk kesehetan mata sebelum digunakan, rendam jamur meningkatkan daya tahan tubuh ‘hioko kering datam air hangat can menanggulangi Kurang darah hinge lunak, sera menambah Kecantikan. ‘SZECHUAN PRESERVED VEGETABLE REBUNG KALENGAN WATER CHESNUT Terbust deri lobak yang diawetkan ska tidak ada rebung kalengan Dijual dalam kemasan keleng, dengan cuka catai merah. dan gunakan rebung segar, bersihkan Rasa dan warnanya hampir seperti ‘garam. Dijual dalam kemasan terlebih dahuly,lalu rebus bengkoang Tetapi naterchesnut taleng agar tidak lang kalengan rasanya lebih maris dan empuk daripada bengkoeng, Jika tidak tersedia diganti dengan bengkoang sajaaa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.2. PASTE DAN BAKSO IKAN BAHAN: + 100{1 ekor) gram kan tenggiti A. Yasdt garam 2sdm air B. 1sdt garam Ya sdt merica bubuk 1 sdt gula pasir campur hingga 1 putin telur rata 100 mi air ~———- CARA MEMBUAT 1. Kerok daging tenggiri dengan serdok makan. Simpan daging ikan dalam lemari pendingin selama 4 Jem. Campur dengan bahan A, aduk dengan tangan dalam gerakan satu arah hingga lengket selama 5 menit. 2, Masukkan campuran bahan B dalam adonan ikan perlahan-lahan sambil diaduk-aduk dalam satu arah hingga tidak lengket selama 15 menit. Banting adonan ikan sebanyak 5 kali, ini yang disebut paste itan. 3. Bentuk paste ikan menjadi bulatan-bulatan bakso, rendam dalam air dingin 4, Panaskan air, masukkan bakso ikan, masak hingga terapung di atas air selama 4 menit. Angkat, tirskan, 5, Bakso ikan bisa dsimpan dalam lemari es lebih dari 4 hati3. KALDU VEGETARIAN Untuk masakan yang memerlukan kaldu, di dapur vegetarian selalu ada kaldu khusus yang tidak hanya menyehatkan, tetapi juga enak rasanya. BAHAN: 4 bush jamur hioko, rendam sampai empuk 300 gram kacang kedelai, rendam selama 4am 300 gram bengkoang, potong besar 309 gram wortel, potong menjadi 2 buah 2 buah jagung, potong-potong 10 bijiang cao 2090 ml air garam secukupnya bumbu penyedap,jika suka CARA MEMBUAT: Campur semua bahan kecuali bumbu penyedap, masak sampai mendidin, Masak dengan api kecil sampai 1 jar. 2. Taburi bumbu peryedap. Angkat dan sating. 4, GLUTEN REBUS (DAGING VEGETARIAN) BAHAN: 1 kg tepung terigu + 650 ml - 800 mi air BUMBU UNTUK MELUMURI: % sdm gula pasir 1 sdm kecap asin sedikit bumbu penyedap ‘CARA MEMBUAT: 1. Masukkan terigu ke dalam baskom, mesukan air pelan-pelan sambil diuleni hingga tidak lengket di tangan, rate, dan licin. 2. Tutup dengan kain basah sampai 45 meni. 3. Cuci berkali-kali dalam baskom berisi air 250 mI-500 ml dengan cara divleni. Kalau air menjadi keruh, gant alt. Lakukan hel yang sama sehingga air menjadi bersih dan bentuknya seperti spons selama + 10 menit. 4, Uleni selama 1-2 menit dan bentuk bulat kencana, Masukkan ke dalam wadah yang lebih kecil dar gluten. Diamkan selame 20-30 menit. Keluarkan ini adalah gluten mentah. 5. Didihkan air dalarn panci, masukkan gluten, masak selama + 1§ menit. Ini adalah gluten matang. Lumuri dengan bumbu diamkan selama 1 jam-1 malam. Untuk + 400 grBAHAN: 300 gram400 oram ikan gabus/bawal/kerapu 1 sdm garam 1 sdm air jeruk nipis 1-2 sdm minyak untuk menggoreng ikan 1 buah apel, belah 2 1 buah pir, belah 2 6 bij ang cao 1 sdt merica utuh, bungkus 2 lembar tan kui 1 lembar kulit jeruk kering ukuran 5 x 5.cm 750 mt=1000 mi air 1 buah kaldu blok rasa seafood Garam secukupnya ‘CARA MEMBUAT: de Lumuri ikan dengan garam dan air jeruk nipis. Diamkan selama 10 menit. Cuci dan tiriskan, Panaskan rinyek dalam wajan antilengket. Goreng ikan hingga kuning kecokelatan selama 4 menit. Masak ikan dengan apel, pit, ang cao, merica utuh, tan kui, kulitjeruk kering, dan air dalam mangkok tahan panas, Tutup mangkok dengan aluminum foil. Kukus selama 2 jam. Beri kaldu biok dan garam secukupnya. Kukus lagi selama 10 mentt. Angkat dan hidangkan,BAHAN: 10 buah bakso ikan 10 gram suun, rendam 15 menit, angkat, gunting- gunting Kaldu Ikan secukupnya, lihat resep di bawah 1 sdt minyak sayur, untuk menumis: BUMBU: 1 siung bawang putih, cincang halus ‘garam dan merice bubuk secukupnya deun bawang keail secukupnya, iris halus daun ketumbar secukuprya, iris halus KALDU IKAN: Sisa kepala iken, tulang ikan, dan kulit kan 1 sdm garam 1 sdm air jeruk nipis 1250 ml air 1) sdm merica utuh, bungkus 5 om jahe, mematkan | batang daun bawang besar, potone-potong ukuran 5. cm 1 uah sari kaldu ikan billy 2 sdm minyak untuk menggoreng [iF ty » a Se ‘CARA MEMBUAT: Panaskan minyak, tumis baweng putin hingga harum. Masukkan kaldu ikan, masak hingga mendidih, Tambahkan bakso kan dan suun. Beri garam dan merica bubuk secukupnya. Angkat. Taburi irisan daun bawang kecil dan daun ketumbar. Buat kaldu ikan: a. Lumuri Kepala ikan, tulang ikan, dan kulit ikan dengan garam dan air jeruk nipis selama 15 menit, lalu cuci b. Panaskan minyak, goreng kepala kan tulang ikan, dan kulit kan selama 4 meni. hingga wangi dan berwaina kecokelatan . Didihkan air, masukkan ikan goreng, merica, jane, daun bawang, dan sari kaldu ikan billy, masak hingga mendiih. Kecilkan api, masak selama 1 jam. Saring. Baksh doncatl hak elpiaBAHAN: 400 gram kerang putih 1 sdm garam }000 mil air 1 buah oyong 1 sdm minyak sayur 2 siung bawang putih, cincang halus 750 mi air 2.cm jahe, iris halus panjang Sedikit bumbu penyedap, jka suka garam secukuprya CARA MEMBUAT: 1, Rendam kerang putih dengan garam dan 1000 mi air selama 3-4 jam supaya kotoran dan pasir keluar. Bersihkan. Kupas kulit oyong, potong serong Panaskan minyak, tumis bawang putih hingga harum. Tuang air, masak hingga mendidin. Beri jahe dan oyong, didinkan lagi. Tambahkan kerang putih, masak selama 1 menit, hingga kulit kerang terbuka, Beri garam secukupnya, aduk rata. Sebelum. diangkat tambahkan bumbu penyedap, jika sukaaa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.4 ye Yd Ayan DENGAN KUMIS YANG SENG Didihkan air, masukkan ayam, masak selama 5 menit. Angkat, tirskan, dan buang altnya BAHAN: CARA MEMBUAT: ”4 ekor ayam (bagian dada/ pahe) 1 750 ml air, untuk merebus ayam 1 sdt yang seng 2 1 ruas jar jahe, irs tipis 6 bijiang cao 1 sdt garam 750 rn air Campur ayam dengan yang seng, jahe, ang a0, garam, dan air dalam mangkok tahan panas. Tutup mangkok dengan aluminum foil Kukus dengan api kecilselama 3 jam. Angkat dan hidangkanBAHAN: ‘CARA MEMBUAT: 1 ayam kampung 1. Lumuri ayam dengan garam dan air jeruk 1 sdm garam nipis. Diamkan selama 15 menit. Cuci,tiriskan, 1 sdm air jeruk nipis 2. Rebus ayam bersama jahe dan air secukupnya 2.em jahe, memarkan hingga mendidih, angkat ayam, cuci dan 2 batang ginseng segar buang aireya, 6 biji ang cao 3, Tim ayam, ginseng segar, ang cao, dan air 1/8 sdt garam dalam mangkok tahan panas dengan tutup. 750 ml air Tim ayam selama 2 jam. Sesudah matang angkat, taburi garam. naa on AYAMaa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.— tp BAHAN: 1 ekor (750 gram) ayain kampung 50 gram beras ketan, rendam 1 jam 6 siung bawang putih dengan kult 4 buah water chesnut 6 biji ang cao 2 batang ginseng segar 2 lembar itisan jahe 1 buah kaldu blok rase aye 750 mlair Garam dan merica bubuk secukupnya yarn BENGAN GINSENG CARA MEMBUAT: 1. Rebus ayam dengan air secukupnya hingga mendidih, angkat, buang airnya, Cuci bersih, 2. Isiperut ayam dengan betas ketan dan bawang putih,lalu perut ayam dijahit. 3.__Letakkan ayam dalam mangkuk tahan panas bersama dengan water chesnut, ang cao, ginseng segar,jahe, kaldu biok, dan ait, KuKUs dengan api sedang selama 3 jam. Beri garam dan merica bubuk, angkat.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book.aa You have either reached a page that is unavailable for viewing or 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Apalagi menyantap hidangan ber kuah in, tentu akan sanggup memperbaiki sua sana hati Anda, Banyak titeratur atau jurnal iimiah_ mengulas bahwa Sup merupakan hidangan yang drekomen dasikan para dokter dan ahii gizi bag) pasien yang sedang dalam proses penyembuhan. Kerena Sup sarat dengan kandungan gizi bermutu, mudah i cerna, serta mudah mengalami proses metabo. lsma Buku ini berisi 100 resep hidangan Sup lezat dan sehat yang disusun oleh May Winata, pakar masakan China yang pemah lama tinggal dik donesia, sehingga resep-resep masakan ala Mary Winata memilki kekhasan tersendiri, merupakan kolaborasi dari cita rasa oriental dan Indonesia Nah, tunggu apalagi? Segoralah memiliki buku ini dan jangan sekedar untuk mengoleksinya, tetapi dipraktikkan langsung untuk dsantap bersama ke- luarga tercinta, Penerbit l PT Gramedia Pustaka Utama | 180M 978-979-22-1935-4 Kompas Gramedia Building Blok |, Lantai 4-5 J. Palmerah Barat 29-37 Jakarta 10270 SISTA ys www.gramediacom