Nama : Balqish Fatra Agniya

NIM : 1514619078
Sesi : 3

RESEP

Nama Hidangan : Shabu Shabu

Sumber : The Food Of Japan
Halaman : 216
Porsi :6

Ingredients Preparation
PONZU DIPPING SAUCE: Begin the day before by making the ponzu
2 tablespoons lemon juice sauce. Put all the ingredients together in a jug
2 tablespoons lime juice (or 4 tablespoons and leave for 24 hours. The next day strain the
sudachi available) sauce through muslin (you can use the kombu
2 tablespoons rice vinegar for another purpose, such as kombu tsukudani).
6 tablespoons soy sauce This will keep for several weeks in the
2 tablespoons tamari refrigerator.
4 tablespoons mirin Now make the sesame sauce. Dissolve the
4 inch piece kombu sugar with the other liquid ingredients. In a dry
1 small packet (small handful) hana katsuo frying pan or sesame roaster, toast the sesame
bonito flakes seeds until golden. Keep shaking them around
to prevent burning, and take them off the heat
SESAME DIPPING SAUCE: as they begin to jump. In a suribachi (Japanese
6 tablespoons white sesame seeds grinding bowl) grind the seeds to a paste. Add
1 cup dashi the remaining liquid ingredients and blend well,
6 tablespoons soy sauce using a wooden spoon or rubber spatula. This
2 tablespoons mirin doesn't keep much longer than a few days.
2 teaspoons superfine sugar Both sauces are available commercially, which
is convenient when you are either a beginner or
2 tablespoons saké in a hury but it's just as well to know how to
1 ½ lbs sirloin make the real thing. Prepare the ingredients for
1 medium to small head Chinese cabbage the meal by first putting the beef in the freezer
(hakusai) to half freeze (as in the previous recipe for
1 Japanese negi, or leek or 2 large scallions sukiyaki), and then slice it as thinly as possible.
8 large fresh shitāke mushrooms Try to get the slices almost transparent if you
1 block firm (cotton) tofu can. Arange on a large plate, the slices
1 large bunch of chrysanthemum leaves or overlapping attractively Wash the Chinese
large bunch watercress or baby spinach (about cabbage and cut lengthways down the spine
2 oz) then across into large pieces (about inches
4 tablespoons dried fine rice vermicelli wide). Arrange on a second large plate. Wash
(harusame) the leeks and slice with a diagonal cut into 2
9 cups dashi inch lengths. Wipe the mushrooms, cut the
stems off, and make a decorative cross in the
CONDIMENTS: center of each one. (Hold a sharp knife at an
4 scallions, chopped finely angle and make a thin cut just the rght of the
maple leaf radish (momiji oroshi) center, sloping toward the center. Then do
another cut on the other side of the center and
pull away the thin slice you've cut out. Turm
the mushroom 90 degrees and do the same
again, creating a white cross in the center of
the brown cap.) Cut the tofu into eight pieces,
and arrange attractively on the vegetable plate
with the mushrooms and leeks. Wash the
chrysanthemum leaves (or watercress or
spinach) cut off any hard root section, and put
on the basket along with everything else. Put
the rice noodles (harusame) in a bowl with hot
water to soften them (it'l only take a few
minutes). Rinse in cold water and disentangle
them, drain and put on the platter along with
everything else (if you havent got a big enough
plate divide the ingredients evenly between
two plates, but keep the meat separate). You
can start the broth on the stove and take it to
the table when it's heated. In an earthenware
pot or nabe, bring the dashi to a boil, and then
carefully transfer it to the tabletop burner, and
keep on a simmer The vegetables are dropped
in the broth, a few pieces at a time, to cook for
a few minutes, but the meat is merely
suspended in the liquid-just swished back and
forth until it changes color Give each diner a
small bowl, in which to put a generous amount
of the dipping sauce of their choice (about 6
tablespoons). The cooked morsels are dipped
and then transferred to the mouth- all with
chopsticks. Small amounts of grated radish or
scallions can be added to the dipping sauce as
well. the inside should still be pink.
 RESEP
Nama Hidangan : Chicken and Vegetable Salad
Sumber : The Essential Assian Cook Book
Halaman : 132
Porsi :6
Ingredients
400 g (12 oz) chicken breast fillets
1 cup (250 ml/8 fl oz) water
3 slices fresh ginger
2 stems lemon grass (white part only),
roughly chopped
2 tablespoons fish sauce
250 g (8 oz) broccoli, cut into florets
150 g (4V02) fresh baby corn
100 g (3/s oz) snow peas (mange tout),
trimmed
1 red pepper (capsicum), cut into strips
3 spring onions, cut into strips
2 cup (125 ml/4 fl oz) sweet chilli sauce
2 tablespoons honey or 2 tablespoons
grated palm sugar mixed with a little warm
water
2 tablespoons lime juice
2 teaspoons grated lime rind
¼ cup (7 g/oz) fresh coriander leaves
Preparation
1. slice the chicken into short, thin
strips.
2. Place the water, ginger, lemon grass
and fish sauce in a frying pan. Bring
the mixture to the boil, reduce the
heat slightly and simmer for 5
minutes.
3. Add the chicken to the pan and cook
in the hot liquid for 5 minutes,
stirring occasionally. Drain and allow
to cool. Discard liquid.
4. Bring a large pan of water to the
boil and cook the broccoli, corn,
snow peas, red pepper and spring
onion for 2 minutes. Drain and
plunge into iced water; drain again.
5. Combine the sweet chilli sauce,
honey, lime juice and rind in a small
bowl and mix well. Arrange the
vegetables and chicken on a serving
platter. Pour the sauce over the top
and toss gently. Sprinkle over the
coriander leaves
 RESEP

Nama Hidangan : Exotic Fruit Mix (Buko Salad)

Sumber : Kwaling Pinoy
Halaman :1
Porsi : 12

Ingredients
Ingredients:
4 cups young coconut, shredded
1 can (30 ounces) fruit cocktail or tropical fruit
mix, drained
1 can (8 ounces) pineapple tidbits, drained
1 can (15 ounces) sweet corn kernels, drained
1 bottle (12 ounces) nata de coco, drained
1 cup Eden brand or Velveeta Cheese
1 can (14 ounces) sweetened condensed milk
1 can (14 ounces) all-purpose cream
Preparation
1. In a large bowl, combine young
coconut, fruit cocktail, pineapple tidbits,
corn kernels, kaong, nata de coco,
cheese, condensed milk, and all-purpose
cream.
2. Stir gently to distribute.
3. Chill for a few hours or freeze until firm