Chicken Aroma Crusting

The chicken breast is my husband favorit. While me and my kids are prefer the legs of chicken. Chicken is less fat and more soft compare to beef and other kind of meat. It much easier to cook chicken than beef or goat meat.

Chicken aroma is breast chicken coating with bread crumbs and some herbs. I am crazy about it. Aroma is combination from rosemary, oregano and corriander. Attractive and sedutive aroma.

Here are the recipes

2 boneless skinless chicken breast ( from one breast chicken both side)
2 eggs white
2 tea spoon corn starch
2 spoon olive oil for saute

For the crusting combine:
6 slices dry bread
1 teaspoon rosemary
1 teaspoon oregano
1 garlic
1 teaspoon corriander
salt and pepper



Preparation:
Mix the herbs and dry in food processor or blender.
Blend eeg white, cornstarch, salt, lemon juice with fork in wide dish.
Make sure the chicken breast are dry enough from excess water after you wash it.
Dip both side of chicken breast into egg white mixture. Then transfer the chicken to teh crumb dish.
pat crumb on both side of chicken, its okay if some crumbs fall off. Air dry on rack 20-30 minutes.
Heat oil in non stick pan (teflon). Lay chicken in the pan and saute until golden for 3 minutes.
carefully flip chicken, then transfer to ove. Roast chicken in the pan in oven for about 8 minutes-10 minutes or until cooked trough.
Serve hot with potato and sauce lemon.

Sus Isi Fla Coklat

Bahan
250 ml air
100 gr mentega or butter
250 gr terigu
5 butir telur
Garam secubit
Vanili 2 bungkus (10 gr)

Cara membuatnya:
Panaskan air di panci lalu masukkan mentega.
Setelah cair masukkan tepung, garam, aduk hingga kalis.

Angkat dan dinginkan.
Setelah dingin masukkan telur satu persatu sambil diaduk dengan spatula hingga telur tercampur rata.

Cetak adonan sus dengan spuit dan panggang di api 180 C selama 15 menit.

Isi sus dengan fla coklat yang terbuat dari maizena, susu, gula dan coklat

Kolak = Banana in Coconut Caramel Syrup

During Holy month Ramadhan Kolak is a must serve in every moslem family. KOlak is fisrt meal for break the fasting. This year my daughter cook KOlak by herself. Just because we dont have gula merah (Indonesian traditional palm sugar) . I told her to make caramel.

Here is the recipe for KOlak Karamel

4 table spoons sugar
4 bananas cut into pieces
1 pandan leaf or vanillla
250 ml coconut milk


Preparation:

Cook sugar untuil turn into caramel, melted and dark brown. Add coconut milk and stir for 5 minutes. Add some bananas and padan leaf. Cook until banana boiled.

Nastar Yogurth

Lebaran tinggal dua minggu lagi. Hari ini mulai membuat kue lebaran. Membuat nastar dimuali dari membuat selai nenas. Cukup cepat membuat selai nenas denga blender dan langsung dimasak. Hanya satu jam sudah jadi selainya.

Biasanya membuat nastar memakai keju. Sebab keju selalu tersedi aid kulkas. Namun kali ini saya berpikir ingin mencoba memakai yogurth daripada pakai keju banyak lemaknya. Jadilah takaran keju parut digantikan dengan yogurth yang lemaknya 2%. Di Yunani biasa dijual berbagai jenis yogurth dengan kandungan lemak dari 4%, 2% hingga 0%.

Ternyata hasilnya sangat menggembirakan. Walau sempat khawatir takut nastarnya terasa asam yogurth. Ternyata rasanya tetap sama dengan nastar keju. Bahkan lebih harum dan lebih gembur.


Bahan yang diperlukan:

350 gram mentega atau butter
200 gram gula halus
2 kuning telur
500 gram tepung terigu
1 sdm baking powder
150 gram yogurth


Cara membuatnya:

Kocok mentega atau butter dengan gula halus. Setelah tercampur rata masukkan kuning telur satu persatu. Kemudian tambahkan yogurt, kocok selama 3 menit. Masukkan tepung terigu dan baking powder. Bentuk adonan nastar sesuai selera. Panggang dalam oven 180derajat C selama 15 -20 menit atau hingga keemasan.

Stifado With Beef

Stifado is Greek term for baby shallots. It taste sweeet and so delicious.
Mostly you can find Stifado menu in all Greek restaurant in Greece. Because I am not guarantee if there is baby shallots around your neighborhood.. just kidding!

Here the recipe for Stifado cook with beef.

1 kg beef cut into chunk
1 kg stifado
3 tomatoes
2 lebanon leaf
2 table-spoons of tomato paste.
1/2 nutmeg crushed (put it into a bag and hit it with a rolling pin!)
1 cinnamon stick and 3 cloves.
4 garlic cloves - finely chopped.
Rosemary sprig or two.
5 spoons of extra-virgin olive oil.
1 glass of water.
2 table-spoons of vinegar.
Fresh coarsely ground black pepper and salt.


Preparation:

1. Saute 500 gr stifado with beef untul golden brown. Add garlic, nutmeg, cinnamon and rosemary and cloves.
2. Add tomatoes slices and water. Cover until beef tender.
3. Add tomato paste and vinegar
4. Finally add another 500 stifado, balck pepper and salt. Cook until stifado soft.

Serve with spaghetty or rice.

Bakwan Mediterania

Ini hidangan untuk makanan pembuka. Rasanya gurih karena pakai parutan keju. Bahan dasarnya zukini. Zukini merupakan hidangan tepat untuk orang yang ingin langsing. Kalorinya sangat rendah. Biasanya zukini dibuat salad. Dalam buku saya Hidangan Favorit ala Mediterania ada resep zukini salad.

Kali ini saya variasikan dengan tambahan udang kupas. Karena udang makanan fav saya. Walau pun katanya udang mengandung banyak kolesterol.

Selamat menikmati.

Fish and Soybean Sauce

This one recipe from North Sumatra. They've called Tauco or Soybean sauce.
Mostly Saucebean sauce is salty. So you dont have to put some more salt.

1 kg fish (better medium size of fish)
200 ml coconut milk
5 table spoons soy beans sauce
3 cm galangal
3 cm ginger
1 lemon grass
1 shallot
5 red hot chillies
2 garlics
1 salam leaf


Preparation:
Fried fish until half cook
saute onion, garlic. Then add ginger, chilli, galangal, lemon grass and salam leaf. Until onion golden brown add soy beans sauce. stir and add coconut milk.
When coconutmilk boiled add some fish and simmer until fish cooked.
Serve hot.

Bingka Kurma

This is Philipine's recipe. I made some modification on recipe.

Here the result.