tag:blogger.com,1999:blog-74179899055183507352024-03-05T21:53:36.418-08:00Masakan IndonesiaIpunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-7417989905518350735.post-17736477695505314942011-02-10T15:48:00.000-08:002011-02-10T15:48:09.852-08:00Home Cooking Tips and TacticsHome cooking has its various advantages and disadvantages. Still, it deserves to be tried by every budding chef. For one thing, home cooking is highly economical. Also, you might find this to be one of the most rewarding endeavors you can try. Here are some things you can try as you venture into home cooking.<span class="fullpost"> <br />
<br />
1. Have room for variety. If you are able to make your menu as varied and diverse as possible, you will be able to make more discoveries, try all possible techniques, and even develop your own cooking style.<br />
<br />
2. Don't be afraid of experimentation. Always try to get your creative juices flowing. Never allow yourself to get stuck in traditional techniques.<br />
<br />
3. Employ other family members' preferences and be open to feedback. Nothing beats the improvement you can get from honest evaluations of your cooking skills.<br />
<br />
4. Always find time to cook. You use it or you’ll lose it. Regular practice will help you perfect your own style.<br />
<br />
5. Be the master of your kitchen. Familiarize yourself with your environment, ingredients and the positioning of your refrigerator, utensil box and dish washing area. Make it as efficient as possible so that you’ll save on time and energy.<br />
<br />
6. Unleash your creativity. Don’t be afraid of changing the way you do things or adding new ingredients to a traditionally prepared meals.<br />
<br />
7. Involve other people in your home cooking. Link up with people of the same interest. Also, foster the desire to cook within your family.<br />
<br />
8. Plan your meals.<br />
<br />
9. Clean as you work within your kitchen. This way you will be able to save on time.<br />
<br />
10. Organize your cookbooks in a manner most accessible to you.<br />
<br />
11. Have a list of items you need to buy. Keep a note pad or notebook handy in case you need something to add to the list.<br />
<br />
12. Work according to the season. Take the opportunity to make use of ingredients that are in season.<br />
<br />
13. Have a system of cooking. <br />
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14. Learn to deal with leftovers. Know how to recycle them.<br />
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15. Read the manuals of the appliances you use in the kitchen.<br />
<br />
16. Check the ingredients for expiration dates and take note of them. <br />
<br />
Home cooking can be very profitable and rewarding in both monetary and non-monetary ways. If you are able to master home cooking, you’ll be ready for almost anything. By.Ipung</span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-83249240146998288412011-02-01T11:51:00.000-08:002011-02-01T11:52:48.261-08:00DAGING MASAK TONGSENG<div style="text-align: center;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiEGy0qtwaq-teS5tigi1FurcyHB-ZScdCgBCwIlXwASw5Icg6PSXbdmFK_P7PFrZhuoAVQQN8sG-B3Zhh-bSxXbX9NifQRp7KwyHhB3b7NzV_pdtNKhTbkuQcbM89Sw87es4ilUYN0Al/s200/Daging+Masak+Tongseng.jpg" width="200" /></div><div style="text-align: center;">Untuk 6 porsi</div><span class="fullpost"> <br />
Bahan :<br />
400 gram daging, di potong kotak.<br />
5 lembar kol, diiris kasar.<br />
4 siung bawang putih, diiris tipis.<br />
6 butir bawang merah, diiris tipis.<br />
3 buah cabai merah, diiris serong.<br />
1 sendok makan kecap manis.<br />
1 ¼ sendok teh garam.<br />
¼ sendok teh merica bubuk.<br />
¾ sendok teh gula pasir.<br />
1 sendok the air jeruk nipis.<br />
1000 ml air.<br />
1 sendok makan minyak untuk menumis.<br />
<br />
Cara membuatnya :<br />
<ul><li>Panaskan minyak, tumis bawang putih, bawang merah, dan cabai merah sampai harum.</li>
<li>Tambahkan daging, aduk sampai berubah warna.</li>
<li>Masukkan kecap manis, garam, merica bubuk, dan gula pasir, aduk sampai rata. Tuang air secara bertahap, masak sampai empuk dan matang.</li>
<li>Tambahkan kol dan air jeruk nipis, aduk hingga rata. Angkat dan sajikan.</li>
</ul></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com3tag:blogger.com,1999:blog-7417989905518350735.post-8996651467804231452011-02-01T09:42:00.001-08:002011-02-01T09:45:46.474-08:00DAGING CAH JAMUR KANCING<div class="separator" style="clear: both; text-align: center;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbJSBf0FB9D5hJ7X2_MuZ1Vzz3ebNveDItFgCWKzuDObFwvZ7yoUddVumqGv9Xn36fAie4cxxN8aULy7L44Bbp0ns5EBpNvaD3R8q3M2LH20XGZRcu_A2qpb0bivxBjM0d_AL1OQTHg-T/s200/Daging+Cah+Jamur+Kancing.jpg" width="200" /></div><div style="text-align: center;">Untuk 8 porsi<span class="fullpost"> </span></div><span class="fullpost"> <br />
<br />
Bahan :<br />
350 gram daging sukiyaki<br />
150 gram jamur kancing, dibiarkan utuh<br />
3 siung bawang putih, di cincang halus<br />
½ buah bawang Bombay, diiris panjang<br />
1 cm jahe dimemarkan<br />
½ buah paprika merah diiris panjang<br />
½ sendok the garam<br />
200 ml air<br />
1 sendok makan minyak untuk menumis<br />
<br />
Bahan Perendam :<br />
2 sendok makan saus teriyaki<br />
½ sendok teh kecap ikan<br />
¼ sendok makan mrica bubuk<br />
½ sendok makan tepung maizena<br />
<br />
Cara Membuatnya :<br />
<ul><li>lumuri daging sukiyaki dengan bahan perendam, didiamkan 30 menit dalam lemari es.</li>
<li>Panasakan minyak, tumis bawang putih, bawang Bombay, dan jahe sampai harum, tambahkan paprika merah aduk hingga rata.</li>
<li>Masukkan daging , tumis sampai berubah warna, tambahkan jamur kancing, aduk sampai rata. Bumbuhi garam, tuangkan air, & aduk sampai daging empuk serta bumbu meresap, angkat dan makanan siap di sajikan.</li>
</ul></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-22567055935634675672011-02-01T04:41:00.000-08:002011-02-01T06:37:48.054-08:00CAH DAGING<div class="separator" style="clear: both; text-align: center;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00WZU_5baLHRpOFy9Sz8vOfK8yVWIFwqU7jJMhkJJXtQWBlQ8SooZb2tG5foDQx22QgJSnJXwpznUkMEpXapMAJk_75zf3ujsukE_MFbYhdNEJ2C7W94eu7wllAX9cws1BQiHPw7foa-m/s200/Cah+Daging.jpg" width="200" /></div><div style="text-align: center;">Untuk 5 porsi</div><span class="fullpost"> <br />
<br />
Bahan : <br />
200 gram daging has, diiris tipis & dibekukan 4 jam dlam freezer.<br />
3 siung bawang putih dicincang halus<br />
1 buah bawang Bombay dipotong ½ cm<br />
4 buah cabai kering, dipotong memanjang<br />
2 cm jahe di parut<br />
1 buah paprika merah dipotong kecil-kecil<br />
½ sendok teh garam<br />
¼ sendok teh gula pasir<br />
200 ml air<br />
2 sendok minyak makan untuk menumis<br />
<br />
Bahan Perendam :<br />
2 sendok makan saus tomat<br />
1 ½ sendok mkan saus tiram<br />
¼ sendok teh mrica bubuk<br />
½ sendok teh kecap asin<br />
1 sendok teh maizena<br />
<br />
Cara membuatnya :<br />
1. Lumuri daging dengan bahan perendam, biarkan 30 menit dalam lemari es.<br />
2. Panaskan minyak, tumis bawang putih, bawang Bombay, cabai kering dan jahe sampai harum, tambahkan paprika merah, aduk hingga rata.<br />
3. Masukkan daging, aduk sampai berubah warna, tambahkan garam dan gula pasir aduk lagi hingga rata.<br />
4. Tuang air secara bertahap, masak sampai matang dan meresap. Masakan siap disajikan.</span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-56037211267184306152011-01-27T10:36:00.000-08:002011-02-01T04:51:56.532-08:00Udang Kuah Asam Pedas<div style="text-align: center;"><a href="http://www.ziddu.com/download/13387977/UdangKuahAsamPedas.pdf.html" target="_blank"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tzakSA5A446bRK9Ljx7EQmsr5D6jIiwJOYmkiza1HNU0aYqPkppoaqFQEX5ur2C1SNS0ftk4vHIZg35P2UyLQi6hyphenhyphenega6gocyPOEJsEnAMKqw_cxRvY2NNARSwjbc0WkMFN7UVSwuOFv/s200/Udang+Kuah+Asam+Pedas.jpg" width="200" /></a></div><div style="text-align: center;">Untuk 4 porsi</div><span class="fullpost"><br />
<br />
Bahan : <br />
500 ml air<br />
250 g udang ukuran sedang, buang kepalanya<br />
2 buah cabai merah, potong kasar<br />
20 helai daun kemangi<br />
1 sdm air jeruk nipis<br />
<br />
Haluskan : <br />
3 buah cabai merah keriting<br />
3 butir kemiri<br />
2 siung bawang putih<br />
2 butir bawang merah<br />
½ sdt terasi <br />
½ sdt merica butiran<br />
1 sdt garam<br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/13387977/UdangKuahAsamPedas.pdf.html" target="_blank">Udang Kuah Asam Pedas</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com1tag:blogger.com,1999:blog-7417989905518350735.post-47948615990947401772011-01-18T06:21:00.000-08:002011-02-01T04:51:56.532-08:00Udang Goreng Telur Saus Bolognaise<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/13387941/UdangGorengTelurSausBolognaise.pdf.html" target="_blank"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Zf1bva9AnGQzOBf3sKYNSR-uVGxz-kZVK3f-qqciPlZ9ITlOFwc0IWAvW-3HQqIfx-XHVQqOkzuYaNjo8HS8k_dnVzzvWh_-cfWdKtp0hhs4VBsQ8pbyex4T4oetJLik4aQIzoUnKVCT/s200/Udang+Goreng+Telur+Saus+Bolognaise.jpg" width="200" /></a></div><div style="text-align: center;">Untuk : 6 porsi</div><span class="fullpost"> <br />
<br />
Bahan :<br />
12 ekor udang ukuran sedang<br />
1 siung bawang putih, diparut<br />
½ sdt merica bubuk<br />
1sdt garam<br />
1 butir telur ayam<br />
3 sdm tepung terigu <br />
Minyak goreng<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/13387941/UdangGorengTelurSausBolognaise.pdf.html" target="_blank">Udang Goreng Telur Saus Bolognaise</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-28424836564722402912011-01-18T05:01:00.000-08:002011-02-01T04:51:56.533-08:00Udang Bakar Kecap<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/13387841/UdangBakarKecap.pdf.html" target="_blank"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAO-zs7lrz4pJZKi-WGxOr0uauKXn68bHpeAqCFMJ82cvQgCxuO3pWFWa9bwFI5Iu3uRmp4TCcRJ0NKmqLQltkHGcP6FHLlQl-DsOC148nSFKqwW2Bp_6S2sKTDlmkYNvryRhtFA_QOCTc/s200/Udang+Bakar+Kecap.jpg" width="200" /></a></div><div style="text-align: center;">Untuk: 6 orang</div><span class="fullpost"> <br />
<br />
Bahan :<br />
8 ekor udang windu besar, gunting sungutnya , belah punggungnya<br />
1 sdt garam<br />
1 sdm air jeruk nipis<br />
1 siung bawang putih, diparut<br />
1 sdm margarine, lelehkan<br />
Bumbu olesan, aduk jadi satu:<br />
100 ml kecap<br />
2 sdm saus cabai botolan<br />
1 sdm bawang merah goreng, haluskan<br />
1 sdm air jeruk nipis<br />
<br />
Pelengkap :<br />
• Lalap sayuran<br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/13387841/UdangBakarKecap.pdf.html" target="_blank">Udang bakar kecap</a><br />
</span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-13573406832839669862011-01-14T23:55:00.000-08:002011-02-01T04:51:56.533-08:00Sambal udang petai<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/13387906/Sambaludangpetai.pdf.html" target="_blank"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7cm_kNtI63eBeV64uS-jXID_q-Pgi118nYckJofdZ1ZFIGNyAkDG_UAyXZ2QodbfnWiJ5865SbnQ7d1maHWRFJXZj67J2dMSijKfwalMSTLQRY_-Kt1nIQOFLHFcj5Xl7LJl_lJzkcwI/s200/Sambal+Udang+Petai.jpg" width="200" /></a></div><div style="text-align: center;">Untuk 6 porsi</div><span class="fullpost"> <br />
Bahan : <br />
250 gram udang ukuran sedang<br />
4 sdm minyak sayur<br />
4 butir bawang merah, iris tipis<br />
2 siung bawang putih, iris tipis<br />
1 buah cabai merah besar, buang bijinya, iris halus<br />
15 mata petai, kupas<br />
1 sdm air jeruk nipis. <br />
<br />
Haluskan : <br />
3 buah cabai merah besar, buang bijinya, rebus<br />
4 buah cabai rawit merah<br />
3 butir bawang merah<br />
2 siung bawang putih<br />
½ sdt terasi goreng<br />
1 sdt garam<br />
1 sdt gula pasir<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/13387906/Sambaludangpetai.pdf.html" target="_blank">Sambal udang petai</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-18256871438242533102011-01-14T17:18:00.000-08:002011-02-01T04:51:56.534-08:00Rempah Udang<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/13387698/RempahUdang.pdf.html" style="margin-left: 1em; margin-right: 1em;" taget="_blank"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKnhfGr04Z4l9bq_6kV3hGgXSecRNYPJzgktdV_4-i_foZ9ni4e98FMRpfr27O0T_gB030OIAJRfLICWRrCjGIvfL6qj0zblOam7pfgFi971DMynbxmwIHFYKIwaerGCMovhbvoDF1o99/s200/Rempah+Udang.jpg" width="200" /></a></div><div style="text-align: center;">Untuk 8 buah</div><span class="fullpost"> <br />
Bahan : <br />
½ butir kelapa setengah tua parut panjang<br />
100 gram udang, kupas, haluskan<br />
1 butir telur ayam<br />
<br />
Haluskan : <br />
2 siung bawang putih<br />
½ sdt ketumbar<br />
2 butir kemiri, sangrai<br />
3 buah cabai rawit<br />
¼ sdt merica butiran<br />
½ sdt gula pasir<br />
1 sdt garam<br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/13387698/RempahUdang.pdf.html" taget="_blank">Rempah Udang</a><br />
</span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-72440088441911819222011-01-11T17:27:00.000-08:002011-01-14T23:11:56.173-08:00Puding Stroberi Nanas<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12543686/PudingStroberiNanas.pdf.html%20" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RPr8DSrmAkrCD7oSX_LcQinszRLNiZEQ_Y2bsiXR281EBvWWJSMi_OafjnuxjwYq-YK9bSKB1ZjZcWVKwSrAI2WQ1qaB64xuFwUD2rF1dOqtPNE-PNZnqj_fJ441tlKyb2flvFS2RSyK/s200/puding+stroberi+nanas.jpg" width="128" /></a></div><span class="fullpost"><br />
<br />
Bahan I: <br />
600 ml susu cair<br />
1 sendok makan (6 gram) agar – agar bubuk<br />
100 gram cokelat masak putih, di potong – potong<br />
40 gram gula pasir<br />
1/8 sendok teh garam <br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12543686/PudingStroberiNanas.pdf.html" target="_blank">Puding Stroberi Nanas</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-57680015142889134642011-01-04T19:16:00.000-08:002011-01-14T23:15:43.589-08:00Sup Makaroni Asam Nanas<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12543614/SupMakaroniAsamNanas.pdf.html" target="_blank"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3_OFPJxiMuf4DV2sdNNlQBP1RYxuoANLKIVNofDhETUzlpKAyq3tzahmUgjQh8LfrVLar3taDhs8W5oDWvPPNou26k1uUrLdqKFrMY-HrnEqSF4AW_sPxTRKEhZga-LDyUR4d_15qLN3/s200/sup+makaroni+asam+nanas.jpg" width="230" /></a></div><span class="fullpost"><br />
<br />
Bahan : <br />
200 gr macaroni, rebus<br />
2 lembar daging asap<br />
2 butir bakso sapi<br />
1000 cc air<br />
2 buah wortel, potong dadu<br />
2 buah jagung manis, sisir<br />
4 buah buncis, potong setengah kelingking<br />
Nanas secukupnya sesuai selera<br />
2 siung bawang putih, cincang halus<br />
2 siung bawang merah, cincang halus<br />
10 gr bawang Bombay, cincang halus<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12543614/SupMakaroniAsamNanas.pdf.html" target="_blank">Sup Makaroni Asam Nanas</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-25127713974383117662011-01-04T17:58:00.000-08:002011-01-14T23:17:06.177-08:00Rolade Kembang Tahu<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12543518/RoladeKembangtahu.pdf.html%20" target="_blank"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d9J2n61HHMP80yiPNA791mKXl5r-eWGWijVp9wvbRASsVfQ-O4cMBAgIkvA3SQY7Y-a1_DJayeUMsx0uA9Anw9L-Gd8NmlP_8iLlyRUXS9ZNIx2I81VuyK9oDQ44Uv9oBHSIW601j5vV/s200/rolade+kembang+tahu.jpg" width="230" /></a></div><br />
<div style="text-align: center;">Untuk 4 porsi</div><span class="fullpost"><br />
<br />
Bahan :<br />
2 lembar kulit kembang tahu<br />
Minyak untuk menggoreng<br />
<br />
Bahan isi :<br />
150 gram ayam guling<br />
100 gram udang guling<br />
1 siung bawang putih, dihaluskan<br />
1 sendok teh kecap ikan<br />
1 putih telur<br />
¼ sendok teh garam<br />
¼ sendok teh merica bubuk<br />
½ sendok teh gula pasir<br />
1 sendok makan tepung sagu<br />
1 tangkai seledri, dicincang halus <br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12543518/RoladeKembangtahu.pdf.html" target="_blank">Rolade Kembang Tahu</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-60938034509229798592010-11-22T13:54:00.000-08:002011-01-14T23:30:02.180-08:00Punch Tropikana<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12543413/PunchTropikana.pdf.html%20" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPZqP11QFo7dsI8yuoMfffPrIiGb2RyC4oElpgfrUEN1YwyflCZ29YH0who0ZCH8lnThlaLVlnphNDDOhlR7Qqhwd8KU0XVwYBSbLWY4qVSdoZ0oUI9s-GFAJiv5RgjbdSAt4vU-P3bUS/s320/punch+tropikana.jpg" width="140" /></a></div><br />
<div style="text-align: center;">Untuk 4 porsi</div><span class="fullpost"><br />
<br />
Bahan : <br />
200 gram papaya matang, bentuk bola – bola dengan sendok koktail<br />
150 gram mangga harum manis, di potong – potong kotak<br />
100 gram melon, di potong bola – bola<br />
100 ml air jeruk manis peras<br />
1 sendok makan air jeruk nipis<br />
400 gram es batu<br />
1 kaleng minuman bersoda manis <br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12543413/PunchTropikana.pdf.html%20" target="_blank">Punch Tropikana</a> </span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-5842412167747776262010-11-19T16:44:00.000-08:002011-01-14T23:33:37.600-08:00Puding Sirsak Selasih Saus Cokelat<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12543205/PudingSirsakSelasihSausCokelat.pdf.html%20" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmmz_swusZqcU0NnFh2VVV0WHxf5F8LU7SZSJK7ji4-fD6Kk4OY1a_42tgB8BQuNTUm-xo_6g9M6Lbz0VOY2GvbDTEQS7HWK-6GR2voTix2Wtrsb9hYFpK8MEwbMowfPj6njk2oJYMwk5/s320/puding+sirsak+selasih+saus+cokelat.jpg" width="272" /></a></div><br />
<div style="text-align: center;">Untuk 8 porsi</div><span class="fullpost"><br />
<br />
Bahan : <br />
350 ml susu cair<br />
1 bungkus agar – agar bubuk<br />
¼ sendok teh jeli instan bubuk<br />
50 gram gula pasir<br />
2 butir telur<br />
¼ sendok teh garam<br />
30 gram gula pasir<br />
100 gram daging sirsak, di blender<br />
½ sendok teh selasih, direndam air dingin sampai mekar, ditiriskan <br />
<br />
Bahan saus:<br />
200 ml susu cair<br />
50 gram gula pasir<br />
1 sendok teh maizena<br />
50 gram cokelat masak pekat, dipotong – potong<br />
50 gram gula pasir<br />
1/8 sendok teh garam <br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12543205/PudingSirsakSelasihSausCokelat.pdf.html%20" target="_blank">Puding Sirsak Selasih Saus Cokelat</a> </span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-8170580889153488262010-11-19T16:01:00.000-08:002010-11-19T16:21:17.300-08:00Get to Know Asian CookingWhen we think about Asian cooking, we envision rich, flavorful food mixed with exotic spices. In terms of size, Asian cuisine is probably the largest, consisting of many different cooking styles from different regions and countries. Even those countries have several different cooking styles depending on the locality. <span class="fullpost"><br />
<br />
Asian cuisine is made up of many types of cooking, foods and preparation styles. Some of these include:<br />
<br />
East Asia (Chinese, Japanese, Korean, Taiwanese)<br />
<br />
Some of the cuisine that represents Asian cooking to the rest of the world comes from East Asia. Flavors vary and so do cooking styles but there are also similarities. A staple of East Asian cooking is rice and/or noodles, followed by dishes that contain fish, meat and vegetables. While rice is considered as an important part of the meal, noodles and buns may also be used as substitutes, depending on the region. <br />
<br />
In the East Asian region, the use of chopsticks is predominant when partaking of solid food while flat bottomed spoons are used for soups. Chopsticks are also practical for the type of cooking practiced in these regions, since most of the foods are cut up and prepared in small pieces, allowing for direct eating. Interestingly, forks and knives are not used for eating because they are considered and were often used as weapons.<br />
<br />
South and Southeast Asian cuisine (Indian, Sri Lankan, Pakistani, Bangladeshi, Singaporean, Vietnamese, Malaysian, Filipino, Indonesian, Cambodian, Laotian, Burmese).<br />
<br />
Subtlety and surprise are two of the characteristics of Southeast Asian cuisine, particularly because it puts emphasis not only in taste and choice of ingredients but also in presentation. If you want to know about an Asian country's history, have a taste of its food. Not only will you taste what the country produces from its own land but you’ll also encounter the people who came and from there. <br />
<br />
The diversity is staggering although similarity also exists to unite the region. For example, Vietnamese cooking features some French flavors while Filipino cooking has dishes that are similar to those found in Spain and America. Noodles and spices are commonly used in most regions.<br />
<br />
Middle Eastern cooking (Some Greek, Arab, Afghan, Palestinian, Egyptian, Turkish, North African, Lebanese, Moroccan).<br />
<br />
Middle Eastern cooking is also diverse and many of the dishes are quite exotic compared to Western tastes. Greek cooking, for example, is considered partly Asian but its taste and appearance is Mediterranean. As for the other cooking styles, there are certain similarities that vary slightly as you go from one region to the next. Common ingredients such as pita, sesame seeds, honey, sumac, parsley, mint and other herbs and spices are often used. by.ipung</span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-44744896633549413512010-11-17T05:02:00.000-08:002010-11-17T05:15:04.567-08:00Chiken Katsu<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12530321/ChikenKatsu.pdf.html%20" target="_blank"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinT6FJJW5gnmuidsBUkjGjQHNaNbE40IDeA6JW9B6KzcNgl4z37dsDxzPXvdk_WwfxK697IsPMjWBaBsKIEMRsutKpdPh6I3KpRoL82ukRMaEMcUTQy1hquREcOQIR3n3xdCtJ4GHlHg8-/s320/chicken+katsu.jpg" width="320" /><span id="goog_1034126651"></span></a><span id="goog_1034126652"></span></div><span class="fullpost"><br />
<br />
Untuk 4 porsi<br />
<br />
Bahan :<br />
1 buah (280 gram) dada ayam tanpa tulang, di potong dua bagian, masing – masing di belah dua<br />
½ sendokteh garam<br />
¼ sendokteh merica bubuk<br />
½ sendokteh air jeruk lemon<br />
Minyak untuk menggoreng<br />
<br />
Bahan pelapis :<br />
1 butir telur, kocok lepas<br />
200 gram tepung panir putih halus<br />
<br />
Bahan pelengkap :<br />
1 resep salad<br />
600 gram nasi putih<br />
200 gram saus botol<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12530321/ChikenKatsu.pdf.html%20" target="_blank">Chiken Katsu</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-76394209651229441742010-11-17T04:24:00.000-08:002010-11-17T04:26:55.756-08:00Get to Know the Rich and Varied Style of Chinese CookingChinese cooking is arguably the most popular of all the Asian cuisines, thanks to its richness and diversity. The Chinese style of cooking we know today is the result of the combination of different regions in China, whose flavors and ingredients reflect their sub-culture, geography and history. From Asia to America to Europe, Chinese cooking is a force to reckon with, popular for its flavorful approach to cooking and food presentation.<span class="fullpost"><br />
<br />
<br />
What Chinese cooking offers <br />
<br />
Chinese cooking may be divided into four major cooking styles, depending on the region. Canton style cooking, for example, is considered as the most popular. Because the region enjoys good weather, almost anything may be included as part of a dish. From seafood to fresh fruits and vegetables, this style of Chinese cooking has some of the most varied and sophisticated flavors to offer, characterized by meals cooked by deep frying and highlighted by rich sauces.<br />
<br />
Another Chinese cooking style is that made famous in the provinces of Hunan and Szechwan. Rice-based foods are abundant, partnered with some really spicy dishes. The eastern and western sides have dishes that are dominated by fish and seafood. <br />
<br />
Further up north, where the Arctic winds rule, lamb and mutton are common without pork, because most of the population are Muslims. Simplicity is the key word to describe the type of Chinese cooking here, as evidenced by the way rice, noodles and bread are served with cut vegetables and fruits.<br />
<br />
In contrast, the cuisine in Beijing is more high-brow, featuring some of the most exotic and intricately prepared dishes in Chinese cuisine, thanks to imperial influence. Today, the best features of this style of cooking are evident in many of China's most famous chefs.<br />
<br />
<br />
Highlights of Chinese cooking<br />
<br />
Many of the dishes in Chinese cuisine are prepared in small, bite-sized cuts which make them easy to pick up with chopsticks and placed directly in the mouth. Some dishes, such as fish, are served whole and diners who wish to partake only have to use chopsticks to break up pieces and eat them directly.<br />
<br />
Some of the most popular and well-loved foods courtesy of Chinese cooking include: noodles (plain and fried), stir-fried vegetables, hot pot, dumplings (fried, steamed or as part of a soup dish), soy milk, Peking duck, glutinous rice with either sweet or meat-based filling, steamed buns, filled or coated rice balls, pickled vegetables, hard boiled eggs, seasoned tofu, rice porridge and tea. by.ipung </span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-2410412507209733902010-11-17T04:16:00.001-08:002010-11-17T04:18:03.734-08:00French CookingFor many people, French cooking is the pinnacle of all regional cuisines all over the world. When people hear French food, they immediately associate it with ultimate lusciousness with impeccable elegance. But what makes this type of cooking so special? Is it all a hype, or is French cooking really revered by most food connoisseurs everywhere?<span class="fullpost"><br />
<br />
French cooking is special because of the way French people value their food so much. Eating is sacred for the French, if you have heard of their 5-hour dinners and thought of it as an exaggeration, you are wrong. French people really value their meals so much that they devote a lot of time for eating, making it an activity that is central to their daily lives. And for many of those who have tried authentic French cooking, the long sittings are really worth it. <br />
<br />
Because the French value their cooking so much, they put nothing but the best in their cuisine. Only the best ingredients are allowed to touch the French kitchen whether it be vegetables, fruits, meats, poultry, condiments or anything else. The French also believe in the seasonality of food so ingredients are only obtained during their best times and thus they are able give their best flavors. <br />
<br />
The best ingredients of course deserve the best treatment. And this is why French cooking seems so elaborate. French cooks and chefs take all the efforts in celebrating the wonders of food. They don’t want quality ingredients fresh from their sources to go to waste and so much care and skill are devoted to the French way of cooking. <br />
<br />
The French are also keen to exhibit the great efforts they’ve devoted to their cooking by presenting their food in such lavish displays that by themselves are works of art. Some think that the French presentation of food is unnecessary especially garish. But this isn’t true for the French. For them, eating involves all the senses, not only taste, but sound, smell, touch, and sight. <br />
<br />
This is why when you are about to take part in French cooking, you are sure to satisfy not only your stomach or taste buds, but your spirit as well. French cooking comes from the very heart of the French culture. It’s not all buzz, but everything you hear about French food is true. Try it out for yourself, and enjoy the delectable offerings of French cooking. by.ipung </span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-31032092271317825542010-11-15T14:08:00.000-08:002010-11-15T14:09:23.906-08:00Puding Buah Nata De Coco<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12530971/PudingBuahNataDeCoco.pdf.html%20" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0iz1ByOyLjYN4B6KDTsOudreScfrkuMjMs74sCrRsSfXgwT8ngrmDbmN2ja201Hf8rb2svicKgx_KBdbfeQMk2WZdUhiIpaeUicxnVx6c6L49KuH4RI95H2cYVKifl6TcDPZoo1QoKei/s320/puding+buah+nata+de+coco.jpg" width="320" /></a></div><span class="fullpost"><br />
<br />
Untuk 15 potong<br />
<br />
Bahan I: <br />
400 ml susu cair<br />
½ bungkus agar – agar bubuk<br />
1/8 sendok teh jeli instan bubuk<br />
25 gram gula pasir<br />
50 ml sirup cocopandan<br />
100 gram blewah, di serut panjang<br />
<br />
Bahan II: <br />
500 ml air<br />
¼ sendok teh agar – agar bubuk<br />
½ bungkus jeli instan <br />
100 gram gula pasir<br />
50 ml sirup nata de coco lembaran<br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12530971/PudingBuahNataDeCoco.pdf.html%20" target="_blank">Puding Buah Nata De Coco</a> </span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-53390009175493634052010-11-14T08:39:00.001-08:002010-11-17T04:09:07.942-08:00Easy Tips and Tricks for Quick CookingIf an hour's worth of cooking takes a lot of your energy and gets you frustrated, imagine how your female ancestors felt when they had to spend 6 hours or more each day to prepare meals. These days, though, there is no excuse for heating those store-bought pizzas and microwave meals. There are plenty of tricks you can use for quick cooking. All it takes is a little patience, preparation and creativity. Here's how:<span class="fullpost"><br />
<br />
Prepare ahead of time.<br />
Half of the time you waste when cooking meals is actually spent on preparation including the planning, ingredient selection, washing, cutting and scraping. If you prefer fresh vegetables, cut them in the sizes you will be using and store them in the fridge. Next time you need julienned carrots, for example, you can just open a prepared batch and use for quick cooking. <br />
<br />
The same holds true for pre-cooked ingredients, especially meat and chicken. Simply cook some extra pieces, store them and use them later for a different dish.<br />
<br />
Another trick is to use convenience products, such as frozen vegetables, preserved fruits, canned or bottled sauces. This is a step above eating microwave meals and you can shave time off from preparing them. Need pesto sauce for your pasta? Don’t bring out your food processor and open a prepared bottle instead. That's 10 or 15 minutes of cooking time saved.<br />
<br />
Review the recipe.<br />
Another quick cooking trick is to learn your recipe beforehand. If you're unsure about a dish, read the recipe thoroughly to acquaint yourself with the ingredients and cooking process. It's a lot quicker to cook something if you have envisioned how the process will unfold and what you will need to use. That way, you can have your utensils and ingredients ready.<br />
<br />
Cut up in small pieces and use quick cooking techniques.<br />
Foods that are cut in small, bite-sized pieces are easier to cook compared to larger pieces. Even small pieces of beef or pork will work well even when stir-fried. If pieces are larger, grilling will be an excellent quick cooking method, as well as frying and deep-frying.<br />
<br />
Cut once, use twice.<br />
Rachael Ray had it right when she urged people to cut up the ingredients they need all at once and use them as needed. For example, if you need garlic for two dishes, chop up the number of cloves once and use accordingly. It saves you time so you can focus on doing something else.<br />
<br />
Learn your specialty.<br />
It's quicker to cook something that you know. When pressed for time, cook a recipe that you are familiar with to save time. by.ipung </span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-39129320125879299872010-11-14T01:59:00.000-08:002010-11-14T02:03:29.728-08:00Ekado Tahu Udang<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12357134/EkadoTahuUdang.pdf.html%20" target="_blank"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGqkHF6Q7-iceeJ3k9IQiNdLQDmz_Nf4nuRVNc6xURUBsS7SyO07E-KGCgVZMo-qXJEoA3LT-1ojS0icx2g22-EOrId0savwgxtS1F-kGokS4uzeRCsMeVo2b3LjB-UlurtTtRIDfySmy/s320/ekado+tahu+udang.jpg" width="320" /></a></div><br />
<span class="fullpost"><br />
<br />
Bahan: <br />
7 buah tahu putih sedang, haluskan<br />
250 gr udang sedang ambil dagingnya haluskan / cincang<br />
150 gr daging ayam cincang<br />
1 batang daun bawang cincang / iris halus<br />
5 butir telur puyuh rebus<br />
5 lembar daun kucai<br />
5 lembar kulit pangsit<br />
1 butir telur ayam kocok lepas<br />
1sendok makan tepung terigu<br />
<br />
Bumbu: <br />
2 bungkus Royco rasa ayam<br />
½ sdt penyedap rasa<br />
½ sdt gula pasir<br />
½ sdt merica bubuk<br />
4 siung bawang putih haluskan<br />
Minyak secukupnya untuk menggoreng<br />
Saos sambal<br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12357134/EkadoTahuUdang.pdf.html%20" target="_blank">Ekado Tahu Udang</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-23015845240495190512010-11-12T11:24:00.000-08:002010-11-17T04:13:11.713-08:00All the Outdoors Goodness You Want in Quick, Easy StepsCampfires have been traditionally used for cooking for as long as man discovered fire. Since it's such an old cooking technique, you'd think that campfire cooking would have been mastered by now. Unfortunately, that isn’t the case. It is still as tricky as ever. Add to that the complication that some parks impose by banning campfires in some areas. But if you're lucky enough to get your chance at campfire cooking, here are tips you can use for your own safety and cooking enjoyment:<span class="fullpost"><br />
<br />
Bring the grill<br />
<br />
Most campsites have onsite grills but it's always best to ask. Grilling is the best and simplest method you can use for campfire cooking. This method uses direct heat, so it's best utilized for smaller cuts of meat, hamburgers, sausages, toast and barbeques. It's important to pay close attention to the food while grilling it because this method employs direct heat. Food can get burned or catch fire easily.<br />
<br />
Another type of cooking you can use with a campfire is roasting, perfect for skewered meats, chicken, hotdogs, sausages and marshmallows. Using skewers (preferably metal to avoid burning), you can cook food over your campfire. In a few minutes, you should be ready to eat.<br />
<br />
Prepare the food<br />
<br />
The secret to successful campfire cooking is to have the food prepared before going on your trip. This helps you enjoy your time more and saves you a lot of effort from trying to cut, chop or grind your ingredients. If the food is prepared beforehand, you can get cooking as soon as the campfire is ready.<br />
<br />
Be practical<br />
<br />
Some things that we associate with campfire cooking may not be plausible, such as a pot of soup that hangs over the flames. If set up using found wood, it might prove to be unstable and also difficult to build. If you truly want to use things like this for your campfire, make sure you know the right techniques to use for safe cooking. If all else fails, use a metal rigging to secure the pot in place or just avoid it entirely.<br />
<br />
Use ingredients that are easy to cook<br />
<br />
Campfire cooking shouldn’t take hours for just a piece of steak. Use recipes that are tried and tested. If you must experiment, have a backup plan. Choose recipes that you know will succeed with and make sure they will cook easily. Try stuffed fish, bacon wrapped steaks, buttered corn on the cob, sliced vegetables, roast beef or pork with prepared sauce and top with fresh fruits, pies or tarts. by.ipung<br />
</span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-63200959543823236242010-11-12T06:11:00.000-08:002010-11-12T11:26:31.779-08:00Caramel Kopi Blended<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12357071/CaramelKopiBlended.pdf.html%20" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJT9WySq8J8gbqAHiV6Y4lrpYq8t9AaW7ZP44-2FvIkibNXyk4_jsJXMbRK_q9mGvudBtOjOGb9uHhAdSxIIUDw1pKHHczLJ6W4awI9kzO9yBWdmvN0DDgBJUi7mBiriHAVDFMcA8NLwG/s320/karamel+kopi+blended.jpg" width="174" /></a></div><span class="fullpost"><br />
<br />
Untuk 5 porsi<br />
<br />
Bahan caramel : <br />
100 gram gula pasir<br />
100 ml air panas<br />
<br />
Bahan : <br />
500 gram es krim vanili<br />
½ sendok teh kopi instan dan ½ sendok teh air panas, dilarutkan<br />
150 ml susu cair<br />
150 gram es larut<br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12357071/CaramelKopiBlended.pdf.html%20" target="_blank">Caramel Kopi Blended</a> </span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-87022892058897577712010-11-07T05:30:00.000-08:002011-02-01T04:53:05.967-08:00Bola Daging Masak Bening<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12357008/BolaDagingMasakBening.pdf.html%20" target="_blank"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlWJq5b2xCpW_IkLZQN1EzPOkXOhbKUYJMflnPj6y__ZpLdhLQmYv1CTBMjdsMsjeqJAsR_l8LRSu_UWgoZeGIofzfonq0tvo-e8MZIPMVPRwy_I60KTdh6_Y4RDyCvYchKZYZEgiwe82/s320/bola+daging+masak+bening.jpg" width="320" /></a></div><span class="fullpost"><br />
<br />
Bahan : <br />
3 ikat daun bayam, ambil daun dan batanng atasnya saja lalu cuci bersih, ambil dan sisihkan<br />
200 gr kornet sapi<br />
200 gr jagung manis pipil<br />
2 batang wortel, cuci bersih dan potong – potong bentuk bunga / sesuai selera<br />
1 butir telur ayam, kocok lepas<br />
600 ml air<br />
<br />
Bumbu : <br />
1 bungkus Royco sapi<br />
2 jari temu kunci, cuci bersih dan memarkan<br />
4 lembar daun salam<br />
2 sdm bawang goreng<br />
Minyak goreng secukupnya untuk menggoreng bola daging dan menumis<br />
<br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12357008/BolaDagingMasakBening.pdf.html%20" target="_blank">Bola Daging Masak Bening </a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0tag:blogger.com,1999:blog-7417989905518350735.post-69516638837753519702010-11-07T02:01:00.000-08:002010-11-07T05:56:39.028-08:00Udang Bakar Spesial<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ziddu.com/download/12356391/UDANGBAKARSPESIAL.pdf.html%20" target_blank=""><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDM6YDrXT1GeNYBGdnnJZLqWpzd30lkL7t3FlFVV_coikmZSgoispqiiEgzOMDscYzSAX0k8J6x0huY1cBZywxJNhRRyUDzu-BEHV8xksVhIOFXXfCxoC2FY7koWbJQyNlatl4pn7DqcPM/s320/Udang+Bakar+Special.jpg" width="320" /></a></div><span class="fullpost"><br />
<br />
Untuk 20 buah<br />
<br />
Bahan:<br />
500 gram udang, dibelah punggungnya<br />
2 sendok teh air jeruk lemon<br />
½ sendok teh garam<br />
3 siung bawang putih,dicincang halus<br />
1 buah bawang bombay,dicincang halus<br />
2 sendok makan kecap asin<br />
150 gram saus tomat<br />
3 sendok makan madu<br />
1 sendok teh cabai bubuk <br />
4 sendok makan selai kacang krimi<br />
1 sendok teh garam<br />
1 sendok makan merica hitam, ditumbuk kasar<br />
¼ sendok teh gula pasir<br />
1 sendok makan peterseli, dicincang halus<br />
50 gram margarine untuk menumis <br />
<br />
Cara Membuatnya : Silahkan Anda Downloud disini <a href="http://www.ziddu.com/download/12356391/UDANGBAKARSPESIAL.pdf.html%20" target_blank ">Udang Bakar Spesial</a></span>Ipunghttp://www.blogger.com/profile/03380374646899508811noreply@blogger.com0