Mix Tepanyaki

Dari tabloid Nakita

Bahan:
400 gr daging sapi has dalam, potong tipis melintang seratnya
8 ekor udang, kupas, kerat punggungnya
10 bh jamur hioko, rendam air panas, tiriskan
2 bawang bombai, potong tipis bulat
1 bh terong jepang, potong bulat tipis
1 bh paprika merah, potong melintang

Saus pencelup:
3 sdm biji wijen, sangrai
6 sdm kecap asin
2 sdm mirin
2 sdm air jeruk nipis
2 sdm dashi
10 cm lobak, parut halus
4 bh cabai merah, haluskan

Cara membuat:
1. Panaskan margarin secukupnya, lalu panggang tiap-tiap bahan hingga matang, angkat.
2. Membuat saus pencelup: Campur semua bahan, aduk hingga rata.
3. Sajikan panggangan dengan mencelupkan ke dalam saus.

Untuk 4 porsi

Nilai gizi per porsi:
Energi: 273 Kkal
Protein: 33,3 gr
Lemak: 3,4 gr
Karbohidrat: 24,4 gr

Resep: Hindah Muaris, pemerhati kulinologi

Fish Katsu

Dari tabloid Nakita
Fish Katsu

Bahan:

4 lembar fillet ikan kakap (masing-masing 100 gr), potong seperti telunjuk

2 btr telur ayam

2 sdm susu evaporated

1 sdm air jeruk lemon

100 gr tepung terigu

1/4 sdt merica bubuk

1 sdt garam halus

1/2 sdt kaldu sapi bubuk

Tepung roti/tepung panir yang kasar secukupnya

Tepung sagu secukupnya

Pelengkap:

Roti tawar, olesi mentega

Salad sayuran

Cara membuat:
Lumuri ikan dengan merica bubuk, garam, kaldu sapi bubuk dan air jeruk lemon, ratakan, diamkan selama 30 menit agar bumbu meresap.

Campur susu dan telur, kocok lepas.

Lumuri ikan dengan tepung sagu, celupkan ke dalam kocokan telur dan susu, gulingkan di atas tepung roti yang kasar. Diamkan dan simpan di dalam freezer.

Goreng dengan menggunakan minyak banyak hingga kuning keemasan. Angkat.

Penyelesaian: letakkan selembar roti, letakkan fish katsu, gulung dan rapatkan. Susun roti gulung dan salad di wadah bekal

Untuk 4 porsi

Nilai gizi per porsi:

Energi: 413 Kkal

Protein: 25,1 gr

Lemak: 6,8 gr

Karbohidrat: 61,1 gr

Tips: Makanan ala Jepang ini memerlukan sedikit persiapan. Siapkan fish katsu satu hari sebelumnya dan simpanlah di lemari pendingin. Keesokan harinya tinggal mengolah atau menggoreng dan menatanya di kotak makanan si kecil.

Resep: Hindah Muaris, pemerhati kulinologi

Salmon crusted with crispy potato & pepperronata

Recipe for salmon from Norwegian Seafood Export Council and celebrity chef Karl Dobler from Au Petit Salut

Norwegian salmon crusted with crispy potato and pepperronata

Serves: 4

Approximate Cooking Time: 15 minutes

4 Norwegian salmon fillets (each 200g)

1 tsp sea salt

Freshly ground black pepper, to taste

2 potatoes, peeled, grated and water squeezed out

20ml extra virgin olive oil

Pepperronata

30ml extra virgin olive oil

80g onions, peeled and cut into chunks

2 garlic cloves, peeled and finely chopped

1 tsp chopped red chilli

150g (each) red capsicums and yellow capsicums, cut into chunks

1tsp sea salt

Methods

Season the Norwegian salmon fillets with sea salt and freshly ground black pepper.

Press a layer of grated potatoes (about 1-cm thick) onto one side of each Norwegian salmon fillet. Heat the extra virgin olive oil in a frying pan and sear each Norwegian salmon fillet potato side down until crispy and golden brown, for about 4 minutes. Turn the Norwegian salmon fillet over and sear until cooked, for another 20 seconds.

For the pepperronata: Heat the extra virgin olive oil in a frying pan and saute the onion chunks and chopped garlic until fragrant, for about 30 seconds. Add in the chopped red chilli, red and yellow capsicums chunks and mix well. Season with the sea salt and cover to cook slowly on medium heat until soft, for about 5 minutes.

Place the pepperronata onto the centre of each serving plate and top with a crispy potato crusted Norwegian salmon fillet.

Chef's Tips

There are many varieties of potatoes, which can either be categorised as starchy or waxy. Russet potatoes with their starchy white flesh work best for this recipe.

Nutrition Tips

What a good idea! "Sweating", or slow cooking of vegetables with little oil brings out the natural sweetness without adding any sugar. This is a creative way to introduce colourful vegetables into your daily diet.

Salmon infused with jasmine tea, shitake mushroom & ginger jus

Recipe for salmon from Norwegian Seafood Export Council and celebrity chef Karl Dobler from Au Petit Salut

Norwegian salmon infused with jasmine tea, shiitake mushroom & ginger jus

Serves: 4

Approximate Cooking Time: 15 minutes

4 Norwegian salmon fillets (each 200 g), boneless and skin on

1 tbsp (each) light soy sauce, sesame oil and shredded old ginger

300 ml water

3 jasmine teabag

Ginger Jus

1 tbsp (each) sesame oil and vegetable oil

1 tsp shredded old ginger

100 g shiitake mushrooms, thinly sliced

120 ml chicken stock

1 tbsp light soy sauce

2 tbsp sliced spring onions

1 tsp butter

Methods

Marinade the Norwegian salmon fillets with light soy sauce, sesame oil and shredded old ginger in a mixing bowl for about 15 minutes.

Heat 300 ml water to a boil in a saucepan. Add in the jasmine teabag and set aside to infuse. Steam the Norwegian salmon fillets skin side up in a prepared steamer for about 4 minutes (for medium doneness). Remove the skins just before serving.

For the ginger jus: Heat the sesame oil and vegetable oil in a frying pan and saut' the shredded old ginger until fragrant, for about 20 seconds. Add in the sliced shiitake mushrooms and deglaze with chicken stock and simmer until sauce has reduced. Add in the light soy sauce and mix well. Off the heat, whisk in butter just before serving and add the sliced spring onions.

Place a steamed Norwegian salmon fillet on the centre of each serving plate and drizzle over the ginger jus.

Chef's Tips

Please ensure that the steamer is big enough to hold all of the Norwegian salmon fillets. The fillets must not touch each other to ensure that all parts of the fillets are cooked evenly.

Nutrition Tips

Mushroom goes well with salmon. Mushrooms contain a natural flavour enhancer called glutamate, a perfect complement with salmon. Creatively put together with steaming and the infusion of aromatic jasmine tea is a great plus towards healthy eating.

Salmon Salad

Recipe for salmon from Norwegian Seafood Export Council and celebrity chef Karl Dobler from Au Petit Salut

AsiaOne 30 Sep 2009

Norwegian salmon served raw with green soba noodles and oriental mushrooms in Japanese sesame dressing

 Serves: 4

Approximate Cooking Time: 15 minutes

Ingredients:
1 Norwegian salmon fillet (about 300g), cut into 6-cm length x 3-mm thickness slices

80g green soba noodles, boiled for 3 minutes 20 seconds and refreshed in ice water

100g Japanese cucumbers, julienned and soaked in ice water for 30 minutes

Oriental Mushroom In Japanese Sesame Dressing

30g shitake mushrooms, thinly sliced

30g (each) shimeji mushrooms and enoki mushrooms

120ml Japanese sesame dressing

80g butter lettuces

Methods

1. Mix the sliced Norwegian salmon fillet, boiled green soba noodles and julienned Japanese cucumbers in a mixing bowl.

2. For the oriental mushroom in Japanese sesame dressing: Mix the sliced shiitake mushrooms, shimeji mushrooms and enoki mushrooms with the Japanese sesame dressing in another mixing bowl.

3. Add the oriental mushrooms in Japanese sesame dressing to the Norwegian salmon fillet and let marinade for about 2 minutes. Then, add the green soba noodles and julienned Japanese cucumber and mix well.

4. Place the butter lettuces onto the centre of each serving plate and top with the Norwegian salmon fillet, green soba noodles and oriental mushrooms in Japanese sesame dressing.

Chef's Tips

- Cook the green soba noodles immediately before serving.
- Ensure that the green soba noodles are being cooked in boiling water for precisely 3 minutes 20 seconds. This is to preserve the natural flavour of the noodles and also to ensure the texture is firmer.

Nutrition Tips
Eat it raw and enjoy the freshness, taste and flavour of salmon! This dish has no added oil so it's ideal for weight watchers. Next time you shop, don't forget to pick up a piece of salmon.
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Salad Salmon Saus Wasabi

Saus wasabi lumayan populer di resto Jepang di Sg
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Broccoli Salmon Tofu Salad

Bahan:

150 g daging ikan salmon

150 g brokoli, lepaskan kuntumnya, rebus sebentar

Saus, aduk rata:

2 sdm yoghurt tawar

75 g egg tofu, haluskan

1 sdt air jeruk nipis

1 sdt mustard pasta

1/2 sdt merica bubuk

1 sdt gula pasir

1 sdt garam

Cara membuat:

•Taburi ikan salmon dengan sedikit merica dan garam hingga rata.

•Panggang atau kukus hingga matang. Angkat, suwir-suwir kasar. Sisihkan.

•Aduk brokoli dan salmon dengan Saus hingga rata.

•Sajikan segera.

Untuk 4 orang

Resep: Detik (eka/Odi)

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Salad Ubi Salmon

Bahan:
300 g ubi jalar Jepang atau ubi jalar kuning
150 g daging ikan salmon, kukus, suwir kasar
Saus, aduk rata:
50 g tofu, haluskan
100 ml mayones
1 sdt mustard Dijon
1 sdm air jeruk lemon
1/2 sdt merica bubuk
1/2 sdt garam
Taburan: 1 sdt daun peterseli cincang

Cara membuat:
•Kukus ubi jalar hingga matang. Angkat, dinginkan, potong-potong kecil.
•Campur ubi dan ikan salmon.
•Tuangi Sausnya, aduk rata. Taburi daun peterseli.Sajikan segera.
Untuk 4 orang

Resep: Detik (dev)

Wholegrain Rice Balls

Recipe for the wholegrain rookie

Asiaone, 14 Nov 2009

Multi-whole-grain rice balls

by Barbara Chin, chef owner of vegetarian cafe Livingreens at 325 Beach Road

Rice balls

1 cup of multi-wholegrains

1 cup of water

Five colour vegetable gravy

20g carrot

10g celery

10g mushroom

20g red and green capsicum

10g coriander

5g ginger

A pinch of sea salt

1 tsp of grape seed oil

1 inch of kombu or Japanese seaweed

150ml water

1 tsp of arrowroot powder

A pinch of black pepper

Method

Soak the rice for about five hours. Before cooking it, wash it two or three times. Add a cup of water to cook.

When the rice is done, shape them into balls and place them on a plate.

Put the oil in a pan and fry all the ingredients except the arrowroot powder and water. Lower the fire and cook for about five to 10 minutes until the vegetables are fully done.

Add the seasoning and the arrowroot powder mixed with water to make the gravy.

Pour the gravy onto the rice balls and decorate with some coriander.

Tumis ala Jepang

Orak-Arik Horenzo Ayam

Bahan:

2 sdm minyak sayur

2 siung bawang putih, cincang halus

1 batang daun bawang, potong-potong

100 g daging ayam, potong kecil

1 sdm saus tiram

250 g horenzo/bayam Jepang/poeyling, potong 4 cm

1/2 sdt merica bubuk

1 sdt garam

1 butir telur ayam, kocok hingga berbuih

Cara membuat:

•Tumis bawang putih hingga harum.

•Masukkan daun bawang dan ayam, aduk hingga kaku.

•Masukkan saus tiram, aduk hingga rata.

•Tambahkan bayam,aduk dnegan api besar sampai layu.

•Bubuhi garam dan merica, aduk rata.

•Tuang telur, aduk hingga telur bergumpal dan matang.

•Angkat dan sajikan hangat.

Untuk 4 orang

Resep: Detik (dev/Odi)

Japanese Fried Chicken

Masakan Jepang modern banyak menggunakan teknik goreng kering (deep fry) untuk bahan daging seperti ayam, babi, udang... pengaruh dari Barat (Western cooking). I suppose Yokohama had adopted this cooking technique first since it was the first open-up town for Westerners in Japan.

Japanese Fried Chicken Steak

Bahan:
2 buah paha ayam bagian atas, tanpa kulit dan tulang
1 siung bawang putih, parut
½ sdt merica bubuk
2 sdm kecap Jepang
minyak goreng
Lapisan:
3 sdm tepung terigu
1 putih telur ayam
100 g tepung panir kasar
Pelengkap: Salad Sayuran (timun, tomat, lettuce)

Cara membuat:
* Pukul-pukul daging paha ayam hingga pipih melebar.
* Lumuri bawang putih, merica dan kecap hingga rata.
* Lumuri dengan tepug terigu tipis-tipis.
* Celupkan dalam putih telur kocok lalu gulingkan dalam tepung panir hingga rata. Diamkan beberapa saat hingga kering.
* Goreng dalam minyak panas dan banyak hingga kering dan matang kedua sisinya.
* Angkat, tiriskan. Sajikan hangat dengan Pelengkapnya.

Untuk 2 orang
Resep: Detik

Ayam Gulung Pedas (Spicy Chicken Roll)

Sumber: Majalah Femina

Kakiage (Fried Vegetables) / Sayur Goreng Tepung

Japanese is very creative. They deep fry vegetables so that children will eat veggie. You can substitute the ingredient with any veggie (carrot, paprika, mushroom)...

Jamur Goreng Crispy
Bahan:
250 gr jamur tiram putih, suwir memanjang
250 gr tepung terigu protein tinggi
50 gr tepung beras
50 gr tepung maizena
3 siung bawang putih, haluskan
2 btr telur, kocok lepas
1 sdt garam
½ sdt lada bubuk
½ sdt penyedap rasa
minyak goreng secukupnya
saus sambal botolan secukupnya

Cara membuat:

1. Campur tepung terigu, tepung beras, tepung maizena, aduk rata.

2. Campur telur, bawang putih, garam, lada, dan penyedap rasa, aduk rata.

3. Celupkan jamur tiram ke dalam campuran telur, lalu gulingkan ke dalam campuran tepung. Ulangi 1 kali.

4. Goreng jamur dalam minyak yang banyak dan panas sampai kuning kecoklatan dan kering. Angkat dan sajikan selagi hangat, bersama saus sambal botolan.

Resep: Rumah Jamur, Jl Raya Lembang No. 155 Bandung Barat, (022-70870888), Penyusun dan Penata Saji: Dahrani Putri (dari tabloid Nova)