Saturday, May 11, 2013

Resep mie ayam Oye

Bahan-bahan/bumbu-bumbu :

1/2 Resep Atau 300 Gram Mi Telur

Bahan Mi Telur :
250 gram tepung terigu protein rendah
100 gram tepung terigu protein sedang
1 sendok teh cmc
3 butir telur, dikocok lepas
5 tetes pewarna kuning
1/4 sendok teh garam
1 sendok makan minyak goreng

Bahan:
100 gram caisim, dipotong-potong, diseduh
1 batang daun bawang, diiris halus
4 sendok makan bawang goreng
1/2 resep minyak ayam
1/2 resep kuah (lihat resep kuah mi pangsit)

Bahan Tumisan Ayam:
200 gram daging ayam, dipotong kotak 1/2 cm
250 gram jamur merang, dipotong tipis
2 sendok makan kecap manis
1 sendok makan kecap asin
1/4 sendok teh garam
1/4 sendok teh merica bubuk
1/4 sendok teh gula pasir
50 ml air
2 sendok makan minyak goreng untuk menumis

Bumbu Halus:
8 butir bawang merah
5 siung bawang putih

Cara Pengolahan :
  1. Aduk tepung, CMC, telur, pewarna, dan garam sampai rata. Diamkan 30 menit.
  2. Giling di gilingan mi dari yang terbesar sampai yang tertipis. Tiap ukuran gilingan, dilakukan 2 – 3 kali gilingan.
  3. Pasang alat pemotong mi, masukkan adonan. Giling hingga mi jadi panjang dan ramping. Taburkan tepung tapioka agar tidak saling menempel.
  4. Rebus mi di air mendidih sampai matang. Angkat. Masukkan ke air dingin. Tiriskan.
  5. Tambahkan minyak goreng. Aduk rata.

Untuk 500 gram mi mentah

Cara Pengolahan :
  1. Tumisan ayam: panaskan minyak. Tumis bumbu halus sampai harum. Tambahkan daging ayam. Aduk sampai berubah warna.
  2. Masukkan jamur. Aduk rata.
  3. Bumbui kecap manis, kecap kecap asin, garam, gula, dan merica. Aduk rata. Tambahkan air, aduk sampai matang.
  4. Masukkan mi yang sudah diseduh ke dalam mangkuk. Tambahkan minyak ayam, aduk rata.
  5. Sendokkan tumisan ayam, caisim, dan daun bawang. Siram dengan kuah yang panas. Taburkan bawang goreng. Sajikan dengan saus sambal sesuai selera.

Untuk 4 porsi

Wednesday, November 7, 2012

Kipo Makanan Khas Dari Kota Yogyakarta


Makanan yang berasal dari tepung beras, kelapa, dan gula merah ini memang sangat lezat. Beras ketan yang dibentuk lonjong kecil-kecil kemudian diisi dengan parutan kelapa yang telah dicampur dengan gula merah. Setelah di kukus, Kipo kemudian di bakar agar menghasilkan rasa yang lebih beragam.
Makanan khas Kotagede ini sangat lezat dinikmati hangat-hangat. Kipo termasuk kuliner yang langka karena sudah jarang ada yang membuatnya meski sebenarnya banyak orang yang suka karena rasanya enak. Namun demikian kipo sering dijumpai dalam menu-menu ringan di berbagai acara, termasuk beberapa acara elit dan berkelas. Bentuk dan penyajiannya yang unikmembuat kipo menjadi makanan  yang unik.

Monday, November 22, 2010

Hanya 40 juta sudah bisa buka Mie ceker Oye yang laris

Mie ceker ayam Oye sangat digemari di Jogjakarta. Tempatnya yang nyaman, bersih, dan terkesan mewah, menjadikannya tempat favorit para remaja dan mahasiswa di Jogja untuk berkumpul. Menu mie ayam ceker yang lezat, empuk, dan halal siap memanjakan lidah. Ada pula menu siomay yang terasa tengirinya, serta salad buah dengan rasa blueberry yang segar dan fresh di mulut sebagai makanan pencuci mulut. Dengan harga yang sesuai kantong dan suasana yang nyaman, maka sangat tepat untuk menginvestasikan dana anda di resto mie ayam Oye. Cukup dengan 40 juta, anda akan mendapatkan style seperti dalam gambar. Meja, kursi, peralatan masak, iinterior, dan tentu saja dukungan promosi yang sesuai dan tepat sasaran. Bagi yang berminat bisa menghubungi kami di 0274-7170149 atau 08156800919 atau datang langsung ke resto kami sambil menikmati suasana dan menu yang disajikan. Lokasi di gedung Asri Medical Center jl Hos Cokroaminoto 17 depan SMA 1 Yogyakarta

Tuesday, December 29, 2009

Immune-boosting foods

Watermelon

Hydrating and refreshing, ripe watermelon also has plenty of a powerful antioxidant, glutathione. Known to help strengthen the immune system so it can fight infection, glutathione is found in the red pulpy flesh near the rind.

Thursday, February 19, 2009

Yakiniku Chicken Menu for Children

This dish can be an alternative menu for children. Menu can be a favorite for children already familiar with the meat chicken taste.


Ingredients:

- 100 salt chicken fillet, sliced lengthwise
- 1 / 2 knob green paprika, cut the box
- 1 egg, shake loose
- 50 grams of wheat
- 20 grams of tapioca flour
- 1 teaspoon sesame oil
- A Little pepper powder
- A little salt
- Oil to fry
- Sesame seeds (for topping)

Material sauce:
- 1 tablespoon Teriyaki sauce
- 2 tablespoon sweet soy sauce
- 1 tablespoon sesame oil
- Pepper powder
- Salt & sugar
- 1 / 2 tablespoon sesame oil
- 2 tablespoon coconut oil
- 1 phalanx ginger, finely chopped
- 3 cloves garlic, finely chopped
- 200 ml chicken broth
- 50 grams onion, thinly sliced
- Solute a 1 tsp maize, with a little of water.

How to create:

- Mix chicken with sesame oil, salt, pepper and Teriyaki sauce powder until evenly distributed. Reside for 30 minutes.
- Mix one so: wheat flour, tapioca flour, salt and pepper powder.
- Enter the chicken into the egg shake, and roll in flour that has been mixed.
- Fry until golden brown, lift. Reside

How to make the sauce:

- Heat oil
- Fry garlic until fragrant
- Enter a sweet soy sauce, Teriyaki sauce, sesame oil, ginger and pepper powder. poke average.
- Pour chicken broth little by little
- Add a little sugar and salt
- Enter the paprika and green onion, poke average
- Pour liquid maize, cook until set.
- Put chicken food on the plate, bathing with sauce
- Sowing sesame on top of
- Serve

Sunday, August 10, 2008

Gadgets in the Kitchen - What Do You Really Need?

One of my favorite places to shop, besides the book store, is a well-stocked kitchen shop. Most of the time, it is to just look. There are so many little gizmos, whosiwhatsits, appliances, and gadgets that you could purchase and possibly never really use.

With money and space constraints, I put together a list of several "necessary" items for the kitchen.

Quality wooden spoons: I prefer bamboo or olive wood. An important tip to remember is that wooden spoons should never see the inside of a dishwasher.
Quality knives: Buy the best that you can possibly afford. Along with a good steel, the knives should last you a lifetime.
Cooking Utensils: Consider your cooking pots and pans - if they are non-stick the finish is critical. The spoon, spatula and turner have to be comfortable to use. Again, don't cheap out and be sure they are dishwasher durable. Also remember to add a sturdy, comfortable to the hand vegetable peeler and good veggie brushes.
Graduated mixing bowls: There are some fun all-purpose bowls out there, but be sure they are microwave safe and not just top-rack dishwasher safe. There is nothing like a good set of glass or pottery graduated mixing bowls to get you through a work day in the kitchen.
Hand Mixer: A quality hand mixer will do the job for you even if you are not a Gale Gand in the pastry department. I am sorry but the $9.99 special will not cut it. You need a mixer that can do some work without the beaters falling out with each blend of the cake mix.
Pot and pan holders: Protection from burns is essential. Pot and pan holders must be comfortable for you to use as well as provide protection. Pretty doesn't always provide safety.
Meat thermometer: My favorite is a small battery operated instant read digital thermometer. It has never let me down and displays in Fahrenheit or Celsius.
Measuring cups and spoons: 1 cup, 2 cups, and 4 cups sizes are necessary. There is a wonderful cup that actually allows you to look into the cup for the measure rather than try to get a balanced look from the side. Spoons - this is a personal preference, but have at least two sets available. Personally, I don't like the ones on a ring - too hard to get off and put in the dishwasher. The other spoons tend to get in the way sometimes when measuring.

This list is a good start to stocking your kitchen. You can shop discount for most of it if you are watching a budget. Take the savings and splurge on quality knives. Watch for my next article on the gizmos and whosiwhatsits.

Monday, June 2, 2008

Two Techniques to Grill Whole Chicken

Chicken is my nations most popular meat however when it comes to the barbecue it's probably less popular because people are more concerned to ensure that the meat is properly cooked. I've known some even to pre-cook chicken in the microwave first but this really isn't necessary if you follow the basic rules that I've set out before.

Just to re-iterate one point when using a charcoal barbecue grill, always give the coals time to settle before starting to cook (about 45 minutes) because despite chicken being described as a lean meat, the fat that is under the skin mobilizes very quickly and makes for serious flames. You don't get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.

So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I'm going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken is great in a kamado ceramic BBQ but maybe that's for another day.

Rotisserie

Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so effectively grilling and continually turning to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue chicken because it's not so easy to tell when the chicken is done and it's important to ensure that the inner cavity is cooked. This means that it needs to be cooked well and for longer than if you were roasting the bird but that doesn't mean that it's going to be dry. The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it's done. If using a barbecue thermometer then you're looking for a breast temp of 165°F and 180°F in the thigh and wing.

Spatchcock

This is my preferred way of how to barbecue chicken because it's relatively quick (about 45 - 50 minutes) and because the cavity is exposed, you're guaranteed to have the inside well cooked. The challenge is in the preparation because you've got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it's easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you're ready for the grill, 25 minutes each side and then your done. TIP - less fat drips from the inside of the chicken so cook this side first.

Both the above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin - not the most healthy part of the chicken but certainly tasty. If you then want to enhance the recipe then break out your favorite homemade barbecue sauce.