KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

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• Milk Chocolate Crêpe Terrine
• Mongolian Beef Kebabs with Chile Jam
• Marinated Bocconcini
• Snapper Ceviche with Childs and Herbs
• Americano Cocktail
• Sumac Chicken with Bread Salad

Milk Chocolate Crêpe Terrine Posted: 04 Nov 2009 10:26 AM PST INGREDIENTS : For the crêpe batter: - 3 eggs - 1 sachet vanilla sugar - 300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour - 400 ml / 14 fl oz (1 3/4 cups) milk - 25 g / 1 oz (2 tablespoons) butter, melted - 1 tablespoon sunflower oil For the chocolate sauce: - 200 g / 7 oz milk chocolate, broken into pieces - 100 ml / 3 1/2 fl oz (scant 1/2 cups) double (heavy) cream - 20 g / 3/4 oz (1 1/2 tablespoons) butter - Pinch of ground cinnamon - Pinch of ground ginger INSTRUCTIONS : To make the batter, beat the eggs well, then add the vanilla sugar and flour. Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water. Finally, stir in the melted butter and the sunflower oil. To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm. Cook the crêpes in a non-stick pan (skillet), making sure that they are very thin. Set aside in a warm place. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other. Serve warm.

Mongolian Beef Kebabs with Chile Jam Posted: 04 Nov 2009 08:44 AM PST INGREDIENTS : - 2 tablespoons Hunan red chile sauce - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 4 tablespoons canola oil - 1 1/2 pounds New York strip steak, trimmed and cut into 1-inch cubes (can substitute beef or lamb tenderloin) - 1/2 cup Rojo Tierra Chile Jam or red pepper jelly INSTRUCTIONS : 1. Combine Hunan red chile sauce, soy sauce, cornstarch, and 2 tablespoons of the oil in a medium bowl and mix until thoroughly combined. Add cubed meat and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes but no longer than a few hours. 2. Remove meat from the refrigerator, drain off marinade, and season generously with salt and freshly ground black pepper. 3. Heat 1 tablespoon of the remaining oil in a large nonstick frying pan over medium-high heat. When oil shimmers, add 1/2 of the meat and cook until brown and caramelized on all sides, about 1 to 2 minutes for medium rare. 4. When meat is just about done, remove from heat and pour off excess oil. Add 1/2 of the chile jam and toss to coat beef. If desired, skewer meat. Serve immediately. When ready for the second batch, wipe out the pan and repeat.

Marinated Bocconcini Posted: 04 Nov 2009 05:41 AM PST Ingredients : - 12 ounces drained bocconcini, from 2 (8-ounce) packages - 1/2 cup extra-virgin olive oil - 1/4 cup finely chopped fresh Italian parsley leaves - 3 tablespoons finely chopped oil-packed capers - 1 tablespoon finely chopped fresh thyme leaves - 1 medium garlic clove, thinly sliced Instructions : 1. Combine all ingredients in a small bowl and toss until mozzarella is well coated. Place in an airtight container and let marinate, refrigerated, at least 4 hours or overnight. 2. To serve, bring to room temperature and season with salt and freshly ground black pepper.

Snapper Ceviche with Childs and Herbs Posted: 04 Nov 2009 04:53 AM PST Ingredients : 8 ounces snapper fillet (or substitute rock cod), large dice 8 tablespoons freshly squeezed lime juice (from about 3 medium limes) 1/4 cup freshly squeezed orange juice 2 medium tomatoes, quartered and seeds removed 1/4 medium red onion, small dice 2 to 3 medium serrano chiles, seeds removed, small dice 1/4 cup finely chopped cilantro 1/4 cup loosely packed mint leaves Instructions : Place fish in a nonreactive mixing bowl, and toss with 2 tablespoons of the lime juice until it is well coated. Cover and refrigerate for 2 1/2 to 3 hours (the fish should become opaque in color and firm to the touch). About 30 minutes before the fish is ready, combine remaining 6 tablespoons lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl; set aside to marinate. When the fish is ready, add tomato-onion mixture and toss to combine. To serve, season with salt and freshly ground black pepper and transfer ceviche to chilled serving dishes. Tear mint leaves and sprinkle over each serving.

Americano Cocktail Posted: 04 Nov 2009 04:37 AM PST INGREDIENTS : 1 1/2 ounces Campari 1 1/2 ounces sweet vermouth Cold club soda Slice of orange, lemon, or lime INSTRUCTIONS : Pour the Campari and vermouth over ice in a glass; then fill with club soda. Garnish with a slice of orange, lemon, or lime.

Sumac Chicken with Bread Salad Posted: 04 Nov 2009 04:24 AM PST Ingredients: 1 (3- to 3-1/2-pound) chicken Coarse salt and freshly ground black pepper 2 tablespoons ground sumac 5 tablespoons olive oil, divided 2 large red onions (about 1 pound), sliced thinly 2 large garlic cloves, minced 2 tablespoons chopped fresh flat-leaf parsley 3/4 pounds dense bread (such as farm bread or pane de casa), cut into 1-inch cubes 3 Kirby cucumbers, quartered lengthwise, cut into 1/4-inch slices, and tossed with a big pinch of salt 1 large ripe summer tomato, cored and cut into chunks Juice of 1/2 lemon, or to taste Instructions: 1. Cut the backbone out of the chicken with kitchen shears and flatten the chicken. Season it generously with salt and pepper on both sides. Make a paste with the sumac and 2 tablespoons of olive oil, and rub the paste into both sides of the chicken. Refrigerate on a plate—no need to cover—for about 8 hours. Or, if you haven't planned ahead, just leave the seasoned chicken on the counter while you prepare the onions and bread. 2. Heat the oven to 375°F. 3. Put the onions and the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Salt the onions and cook, stirring once in a while, until they are limp and turning gold at the edges, around 9 minutes. Add the garlic and parsley, and cook until fragrant, about 30 seconds. Scrape the onions into a large mixing bowl and add the cubed bread. Toss. 4. Oil a casserole dish large enough to hold the bread in a single layer (I use a 12-inch round terra-cotta dish). Scrape in the bread and onions, and spread them out. Set the chicken on top of the bread and roast for 1 hour. 5. Set the chicken on a cutting board and let it rest for 10 minutes. 6. Scrape the bread out into a big mixing bowl and let it cool for about 5 minutes. Add the cucumbers and tomato, squeeze in the lemon juice, and toss. Check for salt and pepper, and add more lemon juice if you want. 7. Pile the salad onto a platter. Cut the chicken into quarters and arrange it around the salad. It's ready to serve. 8. The leftover salad is great as a snack. Check to see if it needs another shot of lemon.

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