RESEP MASAKAN ORIENTAL

With the Fourth of July holiday right around the corner, I decided to rerun this video recipe for vanilla ice cream that I did last year. An abbreviated version of the original post follows... When it came to choosing a flavor, I decided to do vanilla, as it really is the king of ice creams (sorry chocolate). No other flavor makes milk taste milkie r, or cream taste creamier. When I do vanilla ice cream, I prefer the old fashion "American," or "Philadelphia-style" which doesn't contain any eggs, as does the more popular French vanilla. While this style of ice cream is certainly not as rich, in my opinion that sacrifice is rewarded with a brighter, more pronounced vanilla flavor. I also use a combination of milk and cream, whi ch is obviously much lighter than the traditional all cream versions. You can experiment with different proportions to find your "perfect scoop." The Cuisinart ice cream maker pictured here is the one I use, and highly recommend

This spicy coconut shrimp bisque recipe was inspired by a similar soup I saw Chef John Besh make during a demo I attended at the Atlanta Food & Wine Festival . As I watched him make it, I couldn't wait to get back to San Francisco to give it a try. How close is this to his version? I have no idea, as I was drunk on tequila. Besides the coconut milk, I can barely remember what he put in it. After doing a pre-show shot with his assistants, Besh jokingly instructed the floor staff to pour the audience a shot. Minutes later, much to his delight, shots of tequila were distributed throughout the room. Just that would have made for an amusing anecdote, but it didn't stop there. By the time the demo ended 45 minutes later, we had enjoyed five rounds of drinks, with Besh and his sous chef more than keeping pace. Remarkably, when the show ended, the well-oiled chef had managed to produce a seriously delicious looking bisque with dumplings. What a show off. Anyway, I know it's be

Menu buka puasa hari ini Cap Cay Goreng, biasanya cap cay yang saya buat itu isinya seafood, ada potongan cumi dan udang-nya. Berhubung memanfaatkan bahan-bahan yang ada di kulkas jadinya udang dan cumi-nya di skip. Tetapi meskipun gak pake seafood cap cay gorengnya tetep enak kok gals ^_^ Biasanya kalo lagi males masak saya beli cap cay goreng di Pak Tukino yang lumayan terkenal dengan menu cap cay dan mie gorengnya, rasanya memang enak, cuma sayang sayurannya selalu dimasak terlalu kematangan jadinya layu deh, dan jeleknya selera makan saya suka berkurang kalo lihat sayuran yang overcooked gitu hehehee... Well emak2, kalau punya sisa sayuran di kulkas dan bingung mau dimasak apa, dibuat cap cay goreng saja mudah banget kok masaknya gak pake lama dan gak pake ribet. Masak cap cay sendiri, sayurannya masih tampak ijo royo2 seger deh di mata hehehe... Masak cap cay goreng ala rumah yukk! Cap Cay Goreng by : yurike sasaki Bahan-bahan : 1bh wortel ukuran besar, iris serong 1bh sawi sendok

Is there any better way to celebrate the birth of our great nation than with these red, white, and sort of blue popsicles? Before you answer, I should mention they’re actually strawberry and blueberry cheesecake ice pops, and also spiked with booze. Like much of our country, these are very simple, and get a little more interesting when you add a few shots of alcohol. I used vodka for its neutral flavor, but my scientist friends tell me any liquor will work just the same. However, be sure to measure carefully, since too much or too little alcohol and/or sugar syrup will adversely affect the frozen texture. I didn’t want anything too icy, and it’s the alcohol and sugar that keeps this from freezing rock solid. If you leave out the booze, you’ll get a firmer ice pop, so you’ve been warned. I’m not sure how to adjust to compensate, so you may want to grab a regular fruit ice pop recipe on Allrecipes.com and use it instead. I joked about our Founding Fathers being proud of this particular

We'll assume you have all the main courses figured out for your 4th of July cookout (if not, we can help), but just in case you're still looking for some side dishes, here are a few out of the ordinary ideas that should work beautifully. Just click the caption link to see the post and video. Enjoy! Cold Broccoli Salad Peach and Escarole Salad Apple Jicama Coleslaw Boston Baked Beans Succotash Salad Pickled Grilled Vegetables

This funny clip is a great reminder why you should never buy those letter refrigerator magnets. Why take a chance? As far as the beans, well, those are a nutritious kitchen staple that we must have around, so make sure you get them from a reliable source. Enjoy!

Some culinary trends are silly. I don’t want deconstructed soups or faux-Kobe sliders. Others are only silly when done poorly. The popular savory/sweet trend is a great example. While it's often some kind of salted caramel bacon topped ridiculousness, It can be something as easy and approachable as this sexy strawberry goat cheese bruschetta. The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.  By the way, I’ve got great news if you stink at picking out sweet strawberries. Because we are using a balsamic reduction, this dish actually works very nicely with less-than-perfect berries. However, one thing that will not work is poor quality vinegar. You’re going to want to use real, aged balsamic vinegar from Modena, Italy. There’s just no substitute. Every large market sells it now, so pick up a bottle, and try this very tasty, albeit trendy treat soon. Enjoy! Special thanks to Dishing Gourmet

As you may have read in my Top Ten Highlights from the Food & Wine Classic in Aspen , one of the most entertaining parts of the trip was a demo by Tim Love, called High Steaks Grilling. In addition to some very funny anecdotes, and grilling war stories (including oil shot roulette, video be low) , Love mixed in quite a few valuable tips and technique s, which I'd love to share. Those Fourth of July cookouts are just around the corner, so the timing is right for a little advice from Texas' top chef. Don't use olive oil on steaks before grilling. Love says the oil burns easily and gets bitter. He suggests using peanut oil or other vegetable oil with a high smoke point. Love was wearing a bright orange shirt during the demo, which he joked was a tribute to his friend, and lover of olive oil, Mario Batali. The meat should not be ice cold. Allow your steaks to sit out at room temperature to take the chill off. This allows for even cooking. Love says to always salt the mea

It's safe to assume that in the hundreds of interviews Chef Michael Chiarello has given during his long career, he's never been asked his thoughts on Kool-Aid soaked pickles. Ming Tsai's could sit through another decade's worth of questions and never again be asked, "Who's a better cook, you or your mother?" When it comes to how celebrity chef interviews should be conducted at the Food & Wine Classic, Average Betty didn't just flip the script; she juiced it and made everyone Jell-O shots. As you'll see in the video, her unique approach exposed these chefs' true personalities in a way you will never see on television. Average Betty (Sara O'Donnell in real life) is a talented video blogger who mixes sketch comedy and cooking, and while we'd been admiring each other's work for years, we'd never so much as shared an email. Well, we finally got to meet in Aspen, and it was so much fun picking each other's brain, trading id

Hari pertama puasa nihhhh...seperti biasa, menu takjil hari ke satu tak lain dan tak bukan adalah kolak pisang. Aku yakin tiap keluarga pasti punya resep andalannya sendiri-sendiri untuk membuat kolak. Beberapa bulan yang lalu pada saat arisan dawis di rumah Bu Bedjo beliau menyuguhkan kolak sukun, tadinya aku pikir potongan kotak2 dalam kolak tersebut ubi jalar yang berwarna putih tapi kok rasanya lain, begitu aku tanya ternyata itu sukun. Agak terheran-heran juga ternyata selain bisa di goreng dan dikukus ternyata sukun bisa buat di kolak juga loh! dan rasanya tentunya enakkk hehehe...biasanya sih kalo ada penganan enak gitu aku gak akan ragu2 dan malu2 untuk tanya cara buatnya gimana biar bisa dipraktekkan di rumah ^_^ Terinspirasi dari kolak sukun-nya Bu Bedjo, aku titip pesan sama si Mbak dari beberapa hari sebelum puasa kalau nemu sukun di pasar dibeli aja, tapi memang sukun lumayan agak langka karena mungkin musiman juga kali yah! Akhirnya karena yang pasti ready stock setiap ha

Believe it or not, this New York cheesecake with chocolate chip crust recipe post was suppose to be a spicy coconut shrimp bisque video. Please allow me to explain. When I woke up this morning, I could not have been more excited about the video recipe I was about to film...an Asian-Cajun-inspired bisque that I've been tasting with my mind since I saw John Besh make it in Atlanta. As I set up the camera, my shrimp-eating grin turning into a frown that would have put Droopy the Dog to shame. I realized I'd left my camera battery and charger in Santa Monica. D'oh! So, after the longest video drought in Food Wishes history, my plans to make it all right were suddenly dashed. Anyway, the show must go on, so I'm posting this New York Cheesecake with Chips Deluxe Crust recipe , which was going to air tomorrow. This is part of a series of eight snack videos I did for Kellogg's Snackpicks.com , and while I'm usually a cheesecake purest, this is one of my exceptions, sinc

One of the most interesting demos I attended at the Food & Wine Classic , starred Top Chef contestant Richard Blais, who partnered with McCormick for a "F lavor Forecast 2 009." The theme was new spice/flavor trends, and our morning started off with one such combo; a smoked paprika and agave necta r margarita. Note to anyone planning an early morning cooking demo: start with a strong margarita. As we sipped the spicy, yet delicious breakfast-of-tequila-loving champions, Blais went on to describe the dish he was preparing. We were about to taste lamb ribs braised with root beer and toasted sesame. As he ex plained his thought process for matching these ingredients, and the cooking methods he uses in his kitchen to achieve the best results, he made it clear he does not like the term "molecular gastronomist." He said it sounds soulless, and too clinical. Fair enough. He then went on to use the term at least a half-dozen times during the demo. I'm not sure if th

This very simple (and fat free) dipping sauce is a great all-purpose condiment for many things. I love it with the spring rolls I made yesterday, but it’s also good with many Asian dumplings, pot stickers, etc. As I mention in the video clip the amount of Wasabi you add is completely up to you and your pain threshold. I ended up with 3 teaspoons worth, but I think most of you will be fine with one or two. By the way, I know full well that “I’m over-powering the flavor of the fish.” I’m fine with that. For me the spring rolls were just an excuse to catch a Wasabi buzz. This sauce can be varied in many wonderful ways by adding lemon, lime, cilantro, garlic, green onions, ginger, etc; well, you get the idea. Happy dipping, and enjoy! Ingredients: 1 to 3 tsp Wasabi powder 1/2 cup seasoned rice vinegar 1 tsp Shiracha hot sauce 1 1/2 tsp soy sauce Bonus Wasabi Video Clips: Damn you Budweiser! In the clip I joked about people that still do the “Waaassssaaaabiiii” greeting from the Budweiser c

The first course from my lunch at Mia, in Caesars, prepared by famous French chef Georges Perrier. Yes, it tasted as good as it looks! I'll be back in SF Monday evening, and will be posting some of the many great shots I took at this delicious event. Stay tuned! Seared Scallops, Cauliflower Puree, Celery and Almond Salad, and Raisins (click to enlarge)

I'd like to congratulate my friend, and resident Food Wishes beer consultant, Jesse Friedman, who has recently taken the plunge into the wild and wacky world of self-employment. You may know Jesse as the publisher of Beer & Nosh , but very soon, you'll also know him as the wildly successful co-creator of Almanac Beer . By the way, if you're going to quit your day job, and say goodbye to all the safety and security it affords, then having lots of craft beer around is probably not a bad idea. After years of hard work and experimentation, Jesse and his partner Damian will be officially releasing their "farm to barrel" brew on Thursday, June 30. I had the pleasure of tasting some this spring, and was quite impressed. I've just returned from LA after three grueling weeks, and way too tired to come up with the appropriate adjectives to describe the beer, so instead I'll simply invite you to watch the video below, and then give the Almanac Beer blog a visit

There's a lot more to the Food & Wine Classic in Aspen than drinking fine wine, eating gourmet food, and attending fabulous parties. Learning recipes and techniques like this cured lemon from some of the world's best chefs is also a big part of the reason I wear a smile on my face for about a week after my return. This recipe was shared by Thomas Keller during his "World's Best Preserves" demo, which you may have read about in Part 1 of my top ten highlights recap . This technique is fun, very simple, and you'll be surprised at how many interesting things you can do with these salty slices of sunshine. This is just the beginning. Stay tuned for a few follow-up recipes with some great ideas for using the preserved lemons. I think I'm going to try it minced in an herb aioli, as well as roasted whole over some quail or other bird. If you want to play along at home, start a batch soon, and be sure to chime in with suggestions for what to do with this stu

Ini judulnya ngajak lohhh!!! hahahaha...Masih sibuk dengan rolling pin yang kemaren baru dipake untuk menggilas adonan pastry Molen Piscok Keju dan Peyeum Bolen , hari ini saya mau bikin Pizza! yeah beneran pizza yang kek di Pizza Hut itu lohh gals *wink_wink* Bikin pizza crust juga memerlukan rolling pin untuk menggilas adonannya meskipun tidak sesering mengilas adonan molen yang sampe 4x gilas itu, kalau gak punya rolling pin ratakan saja adonan di loyang pizza dengan tangan sampai permukaan adonannya rata dengan tebal yang sama di semua sisinya, kecuali bagi yang suka pinggirannya tebal bisa dibuat tebal sesuai selera. Membuat pizza crust sebenernya cukup mudah bagi yang niat tentunya hahahaa...kalo yang gak niat pasti akan prefer beli jadi aja, tapi kalo saya sih prefer cobain bikin sendiri dooongg soalnya kalo bisa lebih enak dan lebih murah kenapa gak coba bikin homemade pizza ^_____^ Toppingnya terserah suka-suka yang bikin, yang ada di kulkas cemplungkan sajaaaa! kebetulan ga

Udah pernah coba? kalau udah pasti ketagihan!!! hahahaha...sama seperti saya, pertama kali beli agak gak yakin bakalan enak, karena biasanya beli molen piscok keju-nya kartika sari yang pasti semua bakalan sepakat bilang enak ^^ Ternyata si peyeum bolen yang saya beli di toko kue mayasari di bandung itu atau bolen tape singkong atau apapunlah sebutannya enak banget lohhhh!! saking enaknya sekarang kalo pulang kampung selalu beli peyeum bolen apalagi kalo masih anget2 gituuu...satu atau dua potong aja rasanya masih kurang *maruk mode on* hihihi... Well, karena masih sibuk maksimal percobaan oven baru *gak nginget2 tagihan listrik bulan depan bakalan bengkak* berhubung masih punya sisa bahan pastry untuk molen piscok keju yang kemarin saya buat, sisa pastrynya dibuat peyeum bolen ini ajahhh ^_^ Begitu keluar dari oven...langsung deh hubby makan peyeum bolennya sampe 3 potong doongg, komentarnyaa...enak bun! apalagi dimakan pas anget2... hahahah...ayah...ayah!! Buat yang mau bikin peyeum

This pretty pancake is from my friend Rachael, aka La FujiMama , and as I watched her video I couldn’t help but think, why hadn’t I thought of this? I love buckwheat crepes, and I love melted cheese, yet I never thought to grill cheddar inside a folded buckwheat crepe.  Anyway, I’m going to try this crepe soon, and see what kind of wacky filling I can come up with. In the meantime, I hope you enjoy the video, and thanks to Rachael for sharing! After you watch, be sure to head over to La Fuji Mama to read the post and get the original recipe . Enjoy!

I’ve been avoiding doing a no-bake cheesecake recipe, despite the many food wishes for it, simply because I love the dense, rich texture of the traditional baked version so much that it seems almost a crime to do something like this instead. That’s a silly attitude, as these are two entirely different desserts, and since I needed a white canvas on which to demo the fruity, 4th of July flag design seen herein, I decided to go for it. The fact that we just had our first real heat wave of the summer didn’t hurt either. That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries. Everyone knows that if you eat enough fresh fruit with a dessert, it cancels out the negative effects from the sugar and the fat, or at least that’s what I’ve always assumed. Anyway, there

Nahhhh...kalau Prawn balls ini aku bikin karena terinspirasi dari Udang Mayonaise-nya restoran Ta Wan yang spesial masakannya itu bubur, buat yang suka banget makan bubur aku rekomendasikan untuk coba bubur di restoran ini karena segala jenis bubur ada *kecuali bubur yang rasanya manis :D, dan keknya nggak ada yang nggak enak deh makanan di resto ini semuanya enak dan fresh! sayang banget di semarang nggak ada :( Untuk mengobati rasa kangen makan Prawn balls ini, eike bikinlah yaaa daripada ngiler *lebay* hihihihi... selain gampang cara bikinnya, bahan-bahannya juga nggak ribet gals, prawn balls ini adalah makanan favoritnya hubby dan si cantikk nggak ada bosen-bosennya deh bikin ini, rasa gurih prawn ballsnya cocok banget kalau dicocol pakai mayonnaise dan saus sambal....*nyamnyamnyam* apalagi kalau makannya ditemenin dengan beef  broccoli in black pepper sauce, cuma satu kata deh serasi! untuk resep broccoli-nya klik disini ^^ Prawn Balls  by: yurike sasaki Bahan-bahan : 200 gr udan

I had to narrow down like two-dozen things to do it, but I've finally posted a top ten list for my favorite Food & Wine Classic experiences . The four days were a blur of amazing food, wonderful wine, and a truly unforgettable cast of culinary characters, so choosing a top ten list was not easy. If you're so inclined, you can read the article on my About.com American Food site . I've been reading lots of similar recaps on other food blogs, and except for a few exceptions (everyone loved Jose Andres' b arbecue), these post-Classic reviews are as varied as the food itself. And, you wonder why these star chefs are so high strung? Tomorrow at some point I'll be uploading a super delicious video recipe for lamb shoulder braised in root beet and toasted sesame. The recipe was adapted from the one I saw Richard Blais make in one of the cooking demos I attended. He served it with a scoop of coleslaw ice cream, but unfortunately I'm fresh out of liquid nitrogen, so