KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

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• Crescent Samosas
• Roast Chicken Dal
• Thai-style Beef Salad over Angel-Hair Pasta
• Moroccan-Rubbed Grilled Steak and Sweet Potatoes
• Smothered Sirloin Steak in Parmesan-Peppercorn Sauce
• Spiced Beef Pho with Sesame Chile Oil
• Skirt Steak with Cilantro Garlic Sauce
• Beef Chow Mein
• Beef Curry
• Sukiyaki
• Vietnamese Beef and Noodle Soup
• Real Deal Chili

Crescent Samosas Posted: 09 Nov 2009 05:36 AM PST Ingredients : 2 tablespoons olive oil 1 clove garlic, minced 1 (4.5 ounce) can Old El Paso(R) Chopped Green Chiles 1 (14.5 ounce) can whole new potatoes, drained, diced 1/2 teaspoon salt 1 (15 ounce) can LeSueur(R) Very Young Small Early Peas, drained 1 teaspoon curry powder 1 1/2 teaspoons lemon juice Pepper to taste 2 (8 ounce) cans Pillsbury(R) Refrigerated Reduced Fat Crescent Dinner Rolls 1 cup plain yogurt 2 tablespoons chopped fresh cilantro 1 clove garlic, minced 1/2 teaspoon cumin 1/4 teaspoon salt Dash pepper Directions : Heat oven to 375 degrees F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks. Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet. Bake at 375 degrees F for 15 to 20 minutes or until samosas are golden brown. Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce. Yield: 8 servings

Roast Chicken Dal Posted: 09 Nov 2009 03:19 AM PST Ingredients : 1). 1 1/2 teaspoons canola oil 2). 1 small onion, minced 3). 2 teaspoons curry powder 4). 1 (15 ounce) can lentils, rinsed 5). 1 (14.4 ounce) can diced tomatoes, preferably fire-roasted 6). 2 pounds roasted chicken, skin discarded, meat removed from bones and diced 7). 1/4 teaspoon salt, or to taste 8). 1/4 cup low-fat plain yogurt Directions : Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately. Yield: 4 servings

Thai-style Beef Salad over Angel-Hair Pasta Posted: 09 Nov 2009 02:39 AM PST Ingredients : 1/2 pound angel hair or other thin pasta 2 tablespoons cooking oil 3 tablespoons Asian sesame oil 1/2 cup sliced almonds 1 jalapeno pepper, seeds and ribs removed, minced 1 teaspoon minced fresh ginger 1 1/2 pounds ground beef 1 teaspoon salt 1/4 cup Asian fish sauce (nuoc mam or nam pla) 4 scallions including green tops, chopped 1 cup coarsely chopped fresh mint 1/4 cup lime juice 1 lime, cut into wedges, for serving Directions : In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil. In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350 degrees F oven for 5 to 10 minutes. Remove the nuts from the pan and chop them. In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeno, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice. Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeno and the chopped almonds and serve with the lime wedges. Yield: 4 servings

Moroccan-Rubbed Grilled Steak and Sweet Potatoes Posted: 09 Nov 2009 01:35 AM PST Ingredients : 1). 1 teaspoon ground allspice 2). 1 teaspoon ground cumin 3). 1 teaspoon ground ginger 4). 1 teaspoon kosher salt 5). 1/2 teaspoon ground cinnamon 6). 1/2 teaspoon ground coriander 7). 1/2 teaspoon cayenne pepper 8). 1 pound strip steak, trimmed of visible fat and cut into 4 portions 9). 2 medium sweet potatoes, peeled and very thinly sliced 10). 1 medium red onion, halved and very thinly sliced 11). 4 teaspoons canola oil 12). 1 teaspoon freshly grated orange zest Directions : 1). Preheat grill to high. 2). Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture. 3). To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture. 4). Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks. Yield: 4 servings

Smothered Sirloin Steak in Parmesan-Peppercorn Sauce Posted: 09 Nov 2009 01:22 AM PST Ingredients : 1/2 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing, divided 1 pound well-trimmed boneless beef sirloin steak 1/3 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream 4 1/2 teaspoons KRAFT 100% Grated Parmesan Cheese 1/4 teaspoon black pepper 1 cup thinly sliced onions Directions : Pour 1/4 cup of the dressing over steak in resealable plastic bag. Seal bag; turn to coat. Refrigerate 30 min. or overnight to marinate. Combine sour cream, 2 Tbsp. of the remaining dressing, the Parmesan cheese and pepper. Refrigerate until serving time. Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions; set aside. Drain steak; discard marinade. Cook steak in same skillet on medium heat 3 to 4 min. on each side for medium doneness. Place on cutting board; slice crosswise into thin strips. Serve steak topped with sauce and onions. Yield: 4 servings

Spiced Beef Pho with Sesame Chile Oil Posted: 09 Nov 2009 12:54 AM PST Ingredients : + 4 pounds oxtails or beef short ribs + 18 cups water + 1 teaspoon vegetable oil + 1 medium onion, halved + 1 (3 inch) piece unpeeled fresh ginger, halved lengthwise + 2 bay leaves + 2 (3 inch) cinnamon sticks, broken into pieces + One 2-inch piece of rock sugar or 6 sugar cubes (see Note) + Kosher salt + 4 whole cloves + 4 star anise pods, broken into pieces + 2 teaspoons fennel seeds + 1/4 cup vegetable oil + 3 large garlic cloves, chopped + 2 tablespoons crushed red pepper + 1 1/2 teaspoons sesame seeds + 1/2 teaspoon Asian sesame oil + Kosher salt + 1 pound rice vermicelli + 1 pound beef round, partially frozen and very thinly sliced across the grain + Asian fish sauce + Asian sesame oil + Sriracha chile sauce + Lime wedges + Cilantro sprigs + Basil leaves + Sliced onion + Sliced chiles + Escarole leaves + Mung bean sprouts Directions : 1). MAKE THE BEEF BROTH: In a large soup pot, cover the oxtails or short ribs with cold water and bring to a boil over high heat. Drain off the water. Add the 18 cups of water and bring to a boil. 2). Meanwhile, heat the oil in a small nonstick skillet. Add the onion and ginger, cut sides down, and cook over moderately high heat until richly browned, about 5 minutes. Add the onion and ginger to the pot along with the bay leaves, cinnamon sticks, rock sugar and 1 tablespoon of kosher salt. 3). Put the cloves, star anise and fennel seeds in a tea ball or tie them up in a piece of cheesecloth. Add them to the pot and simmer, skimming occasionally, until the oxtails are tender, about 2 hours. Strain the broth in a large sieve set over a heatproof bowl. Remove the meat from the oxtails. Refrigerate the broth and the oxtail meat separately overnight. 4). MAKE THE SESAME-CHILE OIL: Heat the oil in a small saucepan. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the crushed red pepper and sesame seeds and cook for 1 minute. Transfer to a bowl and stir in the sesame oil and a pinch of salt. 5). ASSEMBLE THE SOUP: Put the rice vermicelli in a large bowl and cover with cold water. Let the vermicelli soak until pliable, about 20 minutes. 6). Skim the fat from the surface of the beef broth and discard. Bring the broth to a simmer over moderately high heat. Bring a large saucepan of water to a boil. 7). Place the thinly sliced raw beef in a large strainer and lower it into the simmering broth for 4 seconds; transfer the meat to 6 soup bowls. Drain the vermicelli. Working in 6 batches, put the vermicelli in the strainer and lower it into the boiling water for 30 seconds, or until the vermicelli is barely tender. Drain and transfer to the bowls. Ladle about 1 1/2 cups of the broth over each bowl of vermicelli and add the chilled oxtail meat. 8). Put each of the remaining ingredients in separate bowls or arrange the vegetables and herbs together on a platter. Serve the soup with the condiments and the sesame-chile oil. Yield: 6 servings

Skirt Steak with Cilantro Garlic Sauce Posted: 09 Nov 2009 12:35 AM PST Ingredients : - 1 medium garlic clove - 1/2 teaspoon salt - 1 cup coarsely chopped fresh cilantro - 1/4 cup olive oil - 2 tablespoons fresh lemon juice - 1/8 teaspoon cayenne - 1 teaspoon ground cumin - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 2 pounds skirt steak, cut crosswise into 3- to 4-inch pieces Directions : 1). Make sauce: Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth. 2). Grill steak: Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture. 3). Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce. Yield: 6 servings

Beef Chow Mein Posted: 09 Nov 2009 12:03 AM PST Ingredients : 8 ounces fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles) 1 (1/2 pound) piece flank steak 1/4 teaspoon sugar 1/4 teaspoon Asian sesame oil 2 tablespoons soy sauce 2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry 2 tablespoons oyster sauce* 2 teaspoons cornstarch 1/4 teaspoon white pepper 1/2 cup reduced-sodium chicken broth 1/2 cup peanut or vegetable oil, plus 2 tablespoons peanut or vegetable oil 1 teaspoon finely chopped peeled fresh ginger 1 teaspoon finely chopped garlic 3 scallions, cut into 2 1/2-inch pieces 5 ounces fresh shiitake mushrooms, stems discarded and caps quartered 6 ounces choy sum, cut into 2 1/2-inch pieces or 1-inch-wide broccoli florets Directions : Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water. Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients. Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels. Transfer drained noodle cake to a platter and loosely cover with foil to keep warm. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate. Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake. Yield: 4 servings

Beef Curry Posted: 08 Nov 2009 07:14 PM PST Ingredients : + 3 tablespoons cooking oil + 1 onion, cut into thin slices + 3 cloves garlic, minced + 1 tablespoon minced fresh ginger + 2 1/2 teaspoons ground coriander + 1 teaspoon ground cumin + 1/4 teaspoon dried red pepper flakes + 1/8 teaspoon turmeric + 1/2 teaspoon salt + 2 tablespoons water + 1 1/2 pounds beef sirloin steak, cut into 1 inch cubes + 3 tablespoons chopped cilantro Directions : 1. In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute. 2. Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute. 3. Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro. Yield: 4 servings

Sukiyaki Posted: 08 Nov 2009 06:32 PM PST Ingredients : 1/2 pound angel hair pasta 3 tablespoons cooking oil 1/4 cup sugar 1 1/2 pounds club steak, trimmed of fat, sliced very thin 10 scallions including green tops, cut diagonally into 1-inch lengths 3/4 cup canned low-sodium chicken broth or homemade stock 2/3 cup soy sauce 1/3 cup sake or dry white wine 1/2 pound soft tofu, drained and cut into 1/4-inch cubes 1/2 pound napa cabbage, cut into 1-inch pieces 1/4 pound mushrooms, quartered 1/2 pound spinach, large stems removed and leaves washed Directions : In a large pot of boiling, salted water, cook the pasta until just done, about 3 minutes. Drain. Rinse with cold water and drain thoroughly. Heat a large nonstick frying pan over moderately high heat. Add the oil and sprinkle the sugar into the pan. Let sit until the sugar begins to turn golden brown, about 1 minute. Stir until the sugar turns a medium brown. Add the steak, in about five batches, turning quickly with tongs, until browned and just done, 1 or 2 minutes in all. Remove. The sugar should glaze the beef with brown caramel. If the pan gets too hot, reduce the heat to moderate so the sugar won't burn. Add the scallions; cook, stirring, until browned, about 2 minutes. In the pasta-cooking pot, combine the pasta, the beef and any accumulated juices, the scallions, broth, soy sauce, sake, tofu, cabbage, and mushrooms and bring to a simmer. Simmer, stirring, until the vegetables are almost tender, about 2 minutes. Add the spinach and continue cooking until wilted, about 30 seconds longer. Yield: 4 servings

Vietnamese Beef and Noodle Soup Posted: 08 Nov 2009 05:40 PM PST Ingredients : - 1 pound very lean sirloin of beef, trimmed of visible fat - 1/4 pound Chinese or Vietnamese rice noodles (banh pho) - 3 cups homemade beef stock - 3 tablespoons Asian fish sauce (nam pla) - 1 1/3 cups fresh bean sprouts - 1 small onion, peeled and very thinly sliced - 4 scallions, trimmed and very thinly sliced - 2 Thai chile peppers, very thinly sliced crosswise - 1/3 cup fresh cilantro leaves or Thai basil, coarsely chopped - Asian hot-chile sauce Directions : 1. Wrap beef in plastic wrap, and place in the freezer for about 1 hour. 2. Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside. 3. Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat. 4. Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips. 5. Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles; serve immediately with Asian chile sauce, if desired. Yield: 6 servings

Real Deal Chili Posted: 08 Nov 2009 05:02 PM PST Ingredients : 2 slices bacon, cut crosswise into 1/4-inch pieces 1 onion, coarsely chopped 3 cloves garlic, chopped 2 tablespoons paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/2 teaspoon cayenne pepper 1 1/4 teaspoons salt 1/2 teaspoon pepper 2 pounds ground beef chuck 3 cups water 2 tablespoons fine cornmeal or masa harina 1 1/2 tablespoons cider or other vinegar Chopped jalapeno Chopped onion or scallion Grated Cheddar cheese Lime wedges Sour cream Directions : in a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes. Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings. Yield: 4 servings

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