RESEP MASAKAN ORIENTAL

I just got back from the Slow Food Taste Pavilions, and after four hours of some very serious grazing, I'm in no c ondition to do a proper post. Hopefully, after a Labor Day of rest and recuperation, I'll have some cogent thoughts to share regarding this extraordinary event. Here are a few shots from tonight's indulgence.

I just received an advance copy of the American cookbook I recently authored for Parragon Publishing. I was just too excited to wait for better light, so I shot this with my iPhone tonight for a little tease on YouTube. While this is not the official Food Wishes cookbook, I'm very, very proud of it. Stay tuned for specific details regarding pricing and availability. Thanks!

I just returned from dinner at a place here in San Francisco called Shanghai Dumpling King, where Michele and I enjoyed their famous Xiao Long Bao, or, as it’s also known, Shanghai soup dumplings. I got the tip from my friend, Amy Sherman, from Cooking with Amy , and she was not kidding. They were so incredibly good. The photo is of some crab and pork dumplings I just posted on Instagram (btw, if you want to follow my foodie adventures in all their photographic glory, you should get that app). When I got home, I went to YouTube to try and find a how-to video for it, and lo and behold, there was a great one…shot in the exact same restaurant we had just left! I love when that happens. Anyway, this comes from the fine folks at Chow.com , and features chef Andrea Nguyen , author of the celebrated cookbook, Asian Dumplings, and Shanghai Dumpling King’s chef and owner Lu Kuang. Enjoy!

Just a quick update regarding the “ Blogging to Fame ” contest, where my blog has been nominated, and has received a surprising number of votes (to me at least). I think I’m one of the top foodie blogs in the running, and I’m assured of a spot in the final 500 blogs that will be considered by a jury to choose the top blogs. Of course, I did do a whole post and email blast basically begging people to go to the BTF site and vote for me. Anyway, thanks to everyone that took the time to go and vote. And special thanks to Nora from County Durham , England , who is my biggest BTF fan (and ballot stuffer) and head cheerleader. I recently heard that you can now vote for your favorite blog once a day (did you hear that Mom?), so even if you voted for me the first time I asked (begged), apparently you can legally vote again. I won’t bore you again with the details, but if you are new to this blog you can click the link below and read the short, but scintillating, original post explaining t

Estonia Photo (c) Average Betty Remember that time you won a Taste Award for Best Web Food Program, which included a fabulous trip to Estonia , but you were too afraid to fly over an ocean, so you asked your dear friend and fellow food blogger, Average Betty , to go on the trip for you, and she had an amazing time, and when your friends and family saw the pictures they couldn’t believe what an idiot you were for not going? That’s right, I didn’t go on what could’ve been the trip of a lifetime because I’m afraid to fly. Actually, I’m not that scared of flying – it’s the crashing that I’m really not into. Anyway, as you’ll see on her blog, Sara went and represented like a boss. Below you’ll find a wonderful video recipe she did for Karask, a very traditional Estonian barley bread. The bread looks fantastic, and I'm looking forward to trying it. I insist you head over to Average Betty to get the full recipe , as well as see and read more about the trip .  By the way, the painfully c

The Eggs Benedict Florentine you see here was posted on my Twitter page during our trip down to the Santa Maria Inn. It was delicious, but it reminded me of my days, long, long ago, as a brunch cook dealing with the nightmare of the end-of-the-service broken hollandaise. It's the ultimate Murphy's Law in the kitchen, the hollandaise is fine until you get down to those last few orders and then it "breaks." The egg and butter separate, and you are basically screwed. As a young cook I remember feverishly whisking up a small, new batch of sauce as the rest of the table's food was going out. I don't remember when, but eventually someone showed me how to save a broken hollandaise, and my life has been significantly better since. I was doing a little practice for my shoot tomorrow in LA with Brand New Entertainment, and was playing around with making and breaking a hollandaise sauce, so I decided to turn on the camera for a quick little demo. Enjoy! Make Your Own

Literally – it exploded from all the barbecued beef I ate, and had to be replaced. Michele and I just got back from an incredible weekend in the S anta Maria Valley. Th e weather was hot, bu t beautiful. The food was am azing, and the people we met could not have been nicer. I'm only bac k in San Francisco for one day before heading down to LA for my big shoot with the creative geniuses at B rand New Entertainment. I don't have time to post th em yet, but I filmed three great recipes, and took tons of pictures I can't wait to share! We stayed at the Historic Santa Maria Inn where I filmed C hef Alex Araizaga making a very unique salmon recipe featuring a sauce using the area's famous strawberries. We also had the great pleasure of watching P aul and Susan Righetti ma ke a traditional Santa Maria Barb ecued tri tip meal, complete with pinquito beans, grilled garlic bread, and a wonderful salsa. Susan's family runs the venerable Far Western Tavern , one of the be

This succulent dish has all the things I love in a recipe; an easy piece of meat to work with, a super simple sauce that tastes like something that took hours, and the classic flavor combination of hot/tangy with sweet/fruity. Our meat choice, the pork tenderloin, is one of the most user-friendly cuts ever. It requires about 3 minutes of trimming and you’re ready to rock. The sauce is made in the pan after the meat is cooked and the sweet and tangy fruit sauce pairs perfectly with the spicy black pepper crust on the pork. Since most of these tenderloins are pretty standard size at about 1 1/4 to 1 1/2 pounds each, 20 minutes at 375F after a good sear in the pan is going to give you a perfect medium almost every time. By the way, you can use any vinegar and fruit preserve in this recipe and it will be great, although there is something about cherry and black pepper that’s magical. Enjoy! 1 pork tenderloin (not loin) 1 clove garlic 1/3 cup white vinegar 1

Labor Day weekend is always a bittersweet holiday. It’s supposed to honor America’s organized labor movement, but really what it mostly celebrates is the end of summer.  Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point. This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days. We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into mush, and provides a nice, slightly sweet and acidic base for our Ancho chili rub. I loved how this came out, and while highly-seasoned, the beefy goo

This very easy mushroom ragout, not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it with breakfast, lunch, or dinner. We call these dishes, “triple threats,” and they’re important weapons in any cook’s arsenal. Imagine this under a perfectly poached egg for breakfast – the golden yolk slowly running into the hot mushrooms and creamy sauce; all sitting on a thick slab of crispy toast. It’s almost too perfect to comprehend. I said “almost,” so try to comprehend it. For lunch, I can’t think of a better meatless meal than this and a cold, crisp green salad. You could score bonus foodie points for using the same vinegar you used in the ragout, to make the dressing. For dinner, the possibilities are endless. There are very few meat-based main courses this wouldn’t make a very handsome side dish for. Or, used as a sauce for those meats, or even just over a plate of pasta. As I mentioned in the video, literally any combination

Here's a little slide show of photos I took at last nights SFN'08's Taste Pavilion sneak preview. A select few VIP's (and myself) were invited to see an impressive array of organic, sustainable, and more importantly, delicious food products that are the edible centerpiece of this weekends event. Sorry for the less than detailed narration, but I wanted to get something up quickly, and only had a few minutes free time. Michele and I will be officially eating our way through the Taste Pavilion on Sunday evening, so stay tuned for much more. Today I'm off to the San Francisco's civic center for three different lectures from the Food for Thought program. Speakers include Alice Waters, Michael Pollan, and Slow Food International’s founder Carlo Petrini.

This magnificent peach and escarole salad was inspired by one Michele and I had on our recent trip to New York City. We were taken out to dinner by my publisher (which has nothing to do with the story, but I really enjoyed typing that) to a place called Hearth , in the East Village. The salad course was a plate of roughly torn escarole, dressed with a slightly sweet sherry vinaigrette. As I ate, I kept thinking to myself, damn, this is one delicious salad. The odd thing was, it took me a good while to actually put my finger on what exactly made it so wonderful. Then it hit me. It was made with real, full-grown, somewhat tough, slightly bitter greens. 95% of the salads I eat in restaurants these days are made with the ubiquitous "baby greens" – that bland, one-dimensional, melt-in-your-mouth mixture of lettuce, so soft and delicate you don't even need a set of teeth to eat them. This was the polar opposite of that. I had almost forg otten how interesting a salad could be!

I’ve always been fascinated with Israeli couscous, also known as pearl couscous, and have received several food wishes recently for a recipe showing it off. I’ve had it most often in cold salads, but for whatever reason I decided to turn it into a hot side dish. Since it’s nothing more than tiny balls of lightly toasted pasta dough, I thought it would work well in some type of macaroni-n-cheese application. I decided to skip the traditional béchamel and instead use more of a risotto technique. Short story short, it worked great! I’ve always been a fan of the southern delicacy “pimento cheese,” so I decided to hedge my bets and toss in some of the bittersweet jewels. All in all, I really liked the dish, and how well it held up. The shot you see at the end, when I dig the fork in for a taste, was actually filmed three days after this was made, and had been reheated in the microwave. Despite sitting in the fridge, and the less then gentle reheating, it was still creamy and delicious. By

I vaguely remember eating a slice on watermelon as a young child and watching in shock and horror as my grandfather started sprinkling salt on his slice. I said whatever the 5 year old version of “what the hell are you doing?” was. He said something like “it makes it sweeter.” What? Needless to say that didn’t make any sense at the time. Fast forward 30 years later to a café in San Francisco where I was served a green salad garnished with sweet, juicy watermelon, crumbled feta che ese, and toasted cashews. Wow, it was amazing! What a combination of sweet, salty, juicy, creamy, crunchy, and just…mmmmm. Ah ha! I finally understood what grandfather was doing. Better late than never. This video recipe was pieced together with footage I shot last year when I was just playing around with my new webcam. I found it and decided to add some new voice-over and show you this great salad. Yes, it’s a bit unusual, but one bite and you will be hooked. You’ll get to see and hear both sleeveless an

It starts tonight and goes throughout this long, and what looks to be very warm, Labor Day weekend. Here's the link to the Slow Food website in case you haven't heard about this potentially historic event. If you are in the area, there are many free, open to the public, events and exhibitions planned - so come on over - the revolution will not be televised, but will be catered. I am covering events Friday, Saturday, and Sunday, for this blog and others, so I'm not quite sure when articles, photos, and/or videos will be up. However, rest assured that I'll be sharing as much as I can possibly manage - as soon as I can manage. Stay tuned, and take it slow. If you are interested, here is a three-part video that cover the origins of the Slow Food movement. Part 1 Part 2 Part 3

I'm back in San Francisco, and will be posting a new video recipe tomorrow featuring a rather successful experiment involving Korean-style, beef short ribs. Also, my sincerest thanks to all those who sent their thoughts regarding my uncle Bill this week. They were very much appreciated. Stay tuned!

And that’s saying something, since I was pretty damn happy when I left. You can tell how much fun a city is, and how wonderful the food is, by how much I post while I’m there. If you notice, there’s been nothing on the blog since Friday, and there are dozens of great reasons for that – busy eating plates of fried oysters like this one, from the Acme Oyster House, being just one. Anyway, I’ll be back in San Francisco tonight, after a great IFBC . Stay tuned for a brand new video recipe tomorrow!

As everyone knows, tomorrow is National Toasted Marshmallow Day, and while I’ve never done an actual toasted marshmallow video (because that would be ridiculous), I do have something even better to celebrate with...this s’more ice cream pie! Not only is this very easy to make, and a proven crowd-pleaser, but just think of all the money you’ll save on sticks. Follow this link to read the original post . Enjoy!

In yesterday’s Halibut and Bacon post I mentioned a woman who had combined bacon with chocolate. I discovered her on a fellow foodie’s blog, Catherine’s “Chocolate and Sage.” Her name is Katrina Markoff, and she is the Owner and Founder of Vosges Haut-Chocolat. This video is a lecture she gave at the TASTE3 conference which was presented at the Robert Mondavi Winery in Napa . In it, she explains the four step process she uses to create these very unusual chocolate collections. Yesterday I said I found the lecture both inspirational and ridiculous. After watching it for a second time, I changed the word “ridiculous” to “perplexing.” Ridiculous sounded too negative, which wasn’t my intention. While I was truly inspired by her passion and obvious love for what she does and creates, I was sometimes lost during parts of her explanation of the process. It’s probably because I have no intentional or formal thought process with my cooking, and actually try NOT to think about what I’m d

Photo courtesy of Robin Ove , from the blog, What About the Food Michele and I just returned from a wonderful long weekend in Portland, where we attended the 2012 International Food Bloggers Conference . It was our first visit to “Stumptown,” and we thoroughly enjoyed our stay (although, I never did see even one stump). People were very friendly, and the local food scene was as vibrant and interesting as I’d heard it would be, but the highlight was the photography workshop I got to participate in with my friend, and celebrated NY Times food photographer/writer, Andrew Scrivani . Despite a few minor glitches, we somehow managed to fool the large audience into thinking we’d put on an informative and highly entertaining show. My theory is that they were so hung over from the night before that they weren’t fully aware what was going on, but nevertheless, the reviews on Twitter were embarrassingly positive. In case you missed it, here’s a video that my friends at Jenn-Air shot, showing som

Most gastronerds credit Peru with giving us the marinated seafood salad called "ceviche," but I imagine that most coastal fishing cultures developed similar dishes. In fact, tuna poke, which is a very popular appetizer here on the West Coast, is a very similar idea. I've already posted one ceviche recipe on the blog, called " Bay Scallop and Mango Ceviche ." It was originally posted to Youtube, where it caused a virtual riot among my Peruvian friends. Ceviche is their national dish, and they don't take kindly to people like me adding things like mango, and still calling it ceviche. Apparently, there is only one way to make ceviche, and no variations shall bear the sacred name, ceviche. I tried to defend myself with the usual, "it's my recipe, and I'll call it whatever I want." This only infuriated them more, and it almost turned into an international incident as I ignored their demands to change the name. While this recipe is much more tra

Resep Sup Ayam ala Pak Min Klaten - Sop Ayam Pak Min yang terletak di Klaten adalah salah satu tempat kuliner yang sudah tak asing diantara penggemar soto yang ada di Klaten. Rasanya yang lezat dan khas menjadikan sup ayam Pak Min Klaten tersebut selalu ramai dikunjungi oleh para pelanggan. Resep Sup Ayam ala Pak Min Klaten Resep Sup Ayam ala Pak Min Klaten ini kami peroleh dari kerabat

Resep Cara Membuat Sup Ceker Ayam – Ayam merupakan salah satu bahan dasar masakan yang dapat diolah menjadi berbagai jenis masakan. Ayam dapat digoreng, dibakar, atau dimasak dengan tambahan bumbu dan rempah tertentu yang akan membuat daging ayam tersebut menjadi lebih nikmat. Kali ini kami akan berbagi Resep Cara Membuat Sup Ceker Ayam, sebuah resep masakan yang sangat mudah untuk dilakukan.

Resep Cara Membuat Sup Ayam – Selain lezat, sup ayam ternyata memiliki khasiat yang manjur untuk menyembuhkan flu, itu karena sup ayam mengandung anti inflamasi. Cara memasaknya yang mudah, kandungan gizi yang baik untuk keluarga dan berbagai manfaat yang ada dalam sup ayam menjadikannya sebagai salah satu masakan favorit yang sering dimasak oleh para Ibu. Resep Cara Membuat Sup Ayam ini

We're just about to leave for Santa Maria, California for a weekend expedition to research and report on this area's famous (borderline mythical) barbecued tri tip. Sunset Magazine once called this red oak roasted beef, "the best barbecue in the world." Sure, I could just take their word for it, but I decided to arrange a little excursion to investigate for myself. I'll be interviewing the local tri tip aristocracy to learn the real history, recipes and techniques. I've already posted my versions of the barbecued tri tip and the Santa Maria-style pinquito beans (pictured here with links to the videos), which I love, but I may have to make a few alterations once I see how they're truly supposed to be done. Stay tuned! By the way, I'll be tweeting away during the trip, so if you're not already following me on Twitter, here is a link to get connected ! Enjoy!

Some recipes just shouldn’t be translated to English. It’s not that telling your guests they’re having “Cock with Wine,” sounds so bad, it’s just that after dinner I want them tweeting about how great the dish tasted, not how funny/inappropriate the name was.  The other issue would be one of false advertising, since I have no idea where you get an old rooster these days. I like to use bone-in, skin-on chicken thighs instead, which I think work perfectly here. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts, and technically you can, but please don’t. They just will not add that sticky goodness to the braising liquid that the thighs will. This really is a simple recipe, and all gets done in one pan, but there are several steps, as you build up fond after fond. Before any wine or stock hits the pan, we want a thick, gorgeous layer of carameliz

To me, the photo below really captures what this time of year looks and feels like. It also inspired the following haiku. There is something enigmatic about the haiku. Its strict 5-7-5 syllable structure somehow bringing an openness to the poem. I look forward to reading your submissions. Peaches wait for fall, Getting sweeter all the time, Moving into earth.

It may be blasphemy to say that hot fudge isn’t the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that’s exactly what I’m suggesting.  Hot fudge has a lot going for it – namely it’s hot and it’s fudge – but the way this complex, salty, slightly bittersweet caramel marries with the vanilla ice cream is a wonder to behold. Actually, I just had a thought…next time let’s use both! The procedure couldn’t be easier, but you really should be sure to use a heavy-bottomed pot, and one that’s plenty big enough. As you’ll see, the sugar can really bubble up and over, and will make a sticky mess of biblical proportions. Also, be extremely careful not to drip, spill, or splash any of the caramelized sugar on your skin. We’re talking instant 3rd degree burns. In fact, if you’re kind of clumsy, maybe it’s best not to take a chance, and just have the kids make it for you. I know some of you will want an exact temperature for knowing when to turn off the heat and

Hello from Seattle! Running off to get ready for the opening reception of the 2010 International Food Bloggers Conference , but I thought some of you may enjoy this quick and dirty (but very tasty) video recipe I did for cooking salmon with a hotel room coffee kit. Please, do not try this at home!! Enjoy!

There's nothing like arriving somewhere after a long trip and being greeted with something beautiful and delicious. The beautiful would be my wife Michele, the delicious was a plate of stuffed pattypan squash. These sweet, tender summer squash were stuffed with rice and Merguez, a spicy lamb sausage from North Africa. She roasted them with tomato and chicken stock, and they were truly amazing! It might not be until next week, but I will film this recipe for sure! Enjoy.

Yes, it’s true what they say, bacon makes everything tastes better. Even bacon tastes better with bacon. Recently I saw an online lecture by a woman who makes specialty chocolates and she had actually done chocolate with bacon. So, now it’s really official, bacon goes with everything! By the way, I plan on posting her lecture, which I found equally inspiring and perplexing, but that’s for another day. Today we’re making a very simple warm bacon dressing to go over some pan cooked halibut. With just a few ingredients, and a very simple procedure, we’re going to produce some amazingly delicious results. The smokiness of the bacon is such a great match with the meaty halibut, and the slightly sweet/sour profile of the fresh lemon and rice vinegar brings this all together. Usually at this point I tell you a few ways you can alter the recipe to match your personal tastes…forget that. Make this exactly like I show you. Enjoy! Ingredients: 2 halibut steaks (about 3/4 to 1 inch thick) 1/2 lem

My non-fat yogurt kick continues with this yogurt and paprika marinated grilled chicken. The name in the title is an homage to one of the best chicken take-out joints in San Francisco, called " Good Frickin' Chicken ." I've always loved the name, so I'm stealing it for this recipe. While this is a pretty straightforward grilled chicken recipe, the vinaigrette trick you'll see at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior. It's this part of the recipe where you can summon your inner chef and decide what oil, vinegar, and other flavorings you'll use to bath your chicken. I mention in the clip to use a fresh Spanish paprika to get the best results. The cheap, rusty-brown dust in the back of the spice shelf you use to sprinkle on the deviled eggs once a year is not going to cut it. There's really a major difference in ta

Resep Cara Membuat Ikan Goreng Bumbu Rica-Rica – Ikan adalah bahan dasar yang mudah diolah menjadi berbagai sajian yang lezat. Anda tentu sudah pernah merasakan kelezatan rica-rica bukan? Rica-rica biasanya dibuat dengan bahan dasar  daging, misalnya rica-rica ayam atau rica-rica entok. Kali ini kami akan berbagi resep rica-rica yang lain, yaitu resep ikan goreng bumbu rica-rica. Resep Cara

Cara Membuat IkanBakar Pedas Manis  - Sebelumnya kami sudah berbagi Resep Ikan Bakar Kecap Mantap dengan sambal kecap sebagai pelengkapnya. Kali ini kami akan berbagi tips membuat ikan bakar yang lain, yaitu Cara Membuat Ikan Bakar Pedas Manis. Resep membuat ikan bakar pedas manis ini akan menghasilkan ikan bakar yang memiliki rasa pedas dan manis berkat campuran cabe dan kecap yang ditambahkan

I'm back east for my uncle Billy's funeral, and will be away from the blog for a day or two. I'd like to take this opportunity to thank everyone who passed along their condolences, and to let you know how much I was touched by the response. Thanks again, and stay tuned!

I just got back into San Francisco last night after a fun, hot, and too-short visit with my family in ups tate New York. It's hard to keep posting new video recipes when you' ve been traveling as much as I have, but luckily I had some footage saved from a delicious Bordelaise sauce I made when we tested the dry-aged beef . Bordelaise sauce is one of those classic old school sauces that many chefs learn in culinary school, and then unless they end up working in a traditional French restaurant, or m aybe some large hotel, they don't really make on a regular basis. It's a shame since this is such a fantastic sauce, and really very easy to make. When you factor in the availability of really good, really affordable red wine at the local market, this sauce makes even more sense. The one key ingredient you'll need to track down is a nice rich (and real) veal stock. Many of your higher-end grocery chains now sell it, but you may have to ask a local butcher to find you some.