RESEP MASAKAN ORIENTAL

Photo by Allrecipes user foodelicious Someone asked recently, what's the most requested recipe that I've still not done on the blog? That's an easy one...cinnamon rolls or buns!  I'm not exactly sure why these sweet, sticky treats haven't made an appearance yet, and I'm sure they will eventually, in one form or another, but in the meantime I'd like to present this very sexy version from my friends at Allrecipes .  Check out the video, and then follow this link to see the official written recipe for Dakota Kelly's Ooey-Gooey Cinnamon Buns . Enjoy!

This time of year can be a little schizophrenic for a cook. We’ve not quite let go of summer and its fast, fresh food; but at the same time, the cooler weather has us craving hearty, more comforting fall fare. This beef medallions with fresh horseradish cream recipe is delicious nod to that kind of seasonal culinary dilemma. The combination of the sweet, juicy tomato salad base, along with the seared beef, and aromatic sauce works whether you’re enjoying it on a warm autumn day, or cold, rainy night. My only regret is I didn’t have any crusty bread around to soak up all those incredible juices. That's a rookie mistake any time of year! Like I said in the video, horseradish is easy to find these days, especially in the higher-end grocery chains. It’s usually sold by the pound, so don’t be afraid to ask the produce person to cut you off a smaller piece, as the roots can get pretty big. If you’ve never used fresh horseradish before, I hope you check it out soon. Enjoy! Ingredients fo

When the weather cools, and I see football on television, I think of two things; hey, look at the size of that guy's neck, and, this is a great time of year to make stew. This video recipe for Beef Merlot is one of my favorites, and a take-off on the venerable Beef Bourguignon, beef braised in Burgundy wine. Whenever I see wine on sale it always seems to be Merlot. It's usuall y stacked at the end of the aisle, a tall pyramid of bargain booze. Why Merlot? Is it ea sier to grow? Have sales gone down because of what that guy said in the movie Sideways ? Who knows, but it's usually good quality, and makes a great cooking wine for this stew recipe. The other trick in this video is putting the stew on top of mashed potatoes, instead of cooking them in the sauce. As I say in the clip, I hate to see little chunks of broken potatoes in this stunningly beautiful sauce. Besides, what's better than mashed potatoes and gravy? And, as far as gravies go, it doesn’t get much better th

I've received so many food wishes for coffee cake, which unfortunately I've not been able to grant yet. And yes, I do feel crumby about it. So, I was thrilled to see that my buddy and muse with different views, Average Betty , had posted a great looking video of a recipe she lifted from her mother-in-law. I don't know Sara's mother-in-law, so I'll just go by stereotypes and assume she's a bitter psychopath who would break both her legs if she ever finds out her cherished heirloom recipe has been desecrated on a food blog. Thanks Sara! Please read Average Betty's original post here (complete with a lovely photo step-by-step), and get the full recipe procedure and ingredients . Enjoy! Photo (c) Average Betty

It's late, very late, and I'm packing for my return to San Francisco after six wonderful days in New York. The video shoot went well, and we finished an amazing seven video recipes in 48 hours. This video recipe for smoked pork shank braised with white beans was filmed before I left, but due to my busy schedule, I wasn't able to finish editing and upload until today. I'll add the ingredients and any other pertinent info that comes to mind when I get back home. Enjoy!

This pumpkin seed brittle recipe was a lot easier to make than film. The procedure for nut brittle, or in this case, seed brittle, is very simple, but there are points in the recipe when you have to move fast, which is unfortunate when you have to move a camera and set up shots.  Even with these challenges, it came out just fine, and I’m only complaining as a way to build confidence. Once your sugar mixture has turned a nice caramel color, you have to immediately turn off the heat, add your baking soda (be careful), then your nuts or seeds (be careful), and hastily mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful). After that, you can relax, unless you are scoring yours into shapes. No pressure, but you only have about two minutes to make your marks. After the brittle is cool, simply break it up, and you’ll be enjoying a crispy, delicious, and very seasonally appropriate treat. Regarding the salt: you can

This would have been the second dumbest thing, but, I've never filmed congress. This video started with great promise - I had about 3/4 of a pint basket of sugar-sweet cherry tomatoes. I've never made sun-dried cherry tomatoes before, but had slow-roasted Roma tomato halves a long time ago, and they came out pretty good. I'm not a big sun-dried tomato fan, the jarred ones taste like medicine to me, and I avoid them on menus whenever possible. I figured these would be much better - sweeter and juicier. What I got, 12 hours later, and who knows after how much cooking gas, were what best could be described as cherry tomato raisins. They didn't taste bad, and Michele liked them, but considering all the time and wasted fuel, the tiny ramekin I ended up with surely didn’t justify the effort. Talk about severe shrinkage! I think you'll all agree this video recipe is of no practical use, other than maybe to mock me. Hey, at least the name is kind of catchy. Enjoy!

Today's post was supposed to be the Seared Scallops with Orange Supremes and Jalapeno Vinaigrette recipe I teased a few days ago, but then I realized the deadline for a tuna recipe contest I had entered was just days away! This "Tuna Ventresca" stuffed shells recipe is my entry in the Tonnino Tuna Chef Challenge . As you'll hear in the video, " Tuna Ventresca " is the crème de la crème of the canned tuna world. You can check the Tonnino website for more details on why this wild-caught, hand-picked, Yellowfin tuna belly is so yummy, but I'll just say it made for one incredible casserole! What I was trying to do here was gourmet-up the good old tuna noodle c asserole . While it may seem counterintuitive to "cook" such an expensive, premium q uality tuna, I'm so glad I did. The flavor of this particular type of tuna is outstanding, and while I do usually enjoy it cold, as-is, I have no problem using it like as well. A regular chuck burger i

Many of you may have been wondering what Clooney has been up to since he lost his gig as my online sidebar avatar. I’m sorry to report the news is not good. Apparently he took the dismissal much harder than anyone could have imagined. For those of you that are new to this blog, George served as a celebrity look-a-like for my profile photo for many months (you can see him pictured below during happier times). Once my secret identity was made public by About.com, I replaced Mr. Clooney’s photo with my own, and told him that his services would no longer be needed. At the time he sounded fine with it, and said he still would like to “stay friends.” We’ve all heard that one before. Anyway, my Hollywood sources tell me that since he was removed from the site, he has really let himself go. As you can see from the photo, he has gained about 50 pounds, and friends say he basically lives on hot dogs, chocolate Pop-tarts, and root beer. George, if you are reading this, please get a hold of

“Spatchcock” refers to the method of cutting open a whole chicken, so that it sits flat in a pan, or on a grill. However, it wasn’t always the highly amusing verb it is today.  Originally, it was a highly amusing noun used to describe a small, young chicken. Since these tender birds were usually butterflied to cook faster and more evenly over the coals, “spatchcock” became the culinary term for this technique. So, if you use a small, young chicken like I did, then you’re actually spatchcocking a spatchcock, which is about the most entertaining answer ever to the question, “What are you doing for dinner?” Above and beyond how fun it is to use in casual conversation, the technique really does work beautifully for grilling a whole chicken. Once you remove the backbone, and set free the sternum from its covering of cartilage, you'll have a bird that will cook quicker and more evenly. It also looks pretty damn cool. If you don’t own a sturdy pair of kitchen shears, then I hope this vide

Resep Risoles - Risoles yang dalam bahasa Belanda disebut 'rissole' merupakan pastri dengan isi daging cincang plus sayuran yang dibalut dadar kemudian digoreng sesudah dilapis tepung panir beserta kocokan telur. Risoles dengan ukuran kecil bisa juga digunakan menjadi hiasan pada sajian dari potongan daging unggas maupun daging sapi. Risoles bisa berisi daging ayam, daging sapi, udang, ikan,

Resep Infused Water - Gaya hidup yang makin beragam membuat konsumsi makanan dan minuman yang tak sehat pun kian banyak. Guna mencegah stamina tahan tubuh maupun kesehatan menurun maka banyak dibuat terobosan yang salah satunya adalah infused water. Pernahkah anda mendengar istilah infused water? Infused water merupakan air yang diberikan unsur unsur bermanfaat lain guna menambahkan rasa dan

We’re heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn’s chill with the best of them. I’m a big fan of the cauliflower in all forms, but this simple soup may be my favorite application. Of course, human nature being what it is, I wasn’t satisfied with just the soup, and wanted to garnish with something new and exciting. Unfortunately, I couldn’t think of anything, so I decided to follow that age-old advice which says, “when in doubt, bacon.” I’ve garnished soups like this with bacon before, but never tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked very well, and the additions of lemon zest and parsley elevated things even more. The only problem with a recipe like this is the next time I’m served a cream of cauliflower, no matter how good it is, I’m going to be a little sad there’s no bacon gremolata floating on top. By the way, I realize there are no breadcrumbs in a true gremolata, but I thought it sounded kind

As I recently mentioned, I'd really love to make it to Video 2,000, and I just thought of a way to do that a little quicker than seven years. I may start doing golf tips on off days. This is me demonstrating my famous backwards-between-the-legs shot. I couldn't take a normal stance with the ball so close to the edge of the sand trap, so this was the only option. My father-in-law Al is on the green, and my sister-in-law Jennifer is filming. We were playing the gorgeous, Fairbanks Ranch Country Club . I don't remember if I made the put. ;) Enjoy!

Michele and I had a great time at Primal Napa on Saturday, and here is a l ittle recap with are some of our favorite photos from the day. For a l ittle background info about this event, you can check out the post I did last week . There was literally meat everywhere. If some on e wasn't cutting up meat, they were cooking it. If th ey weren't coo king i t, they were eating it. And so went this hot, smoky, magnificently meaty day. In addition to live butchering demos, a dozen or more charcoal fires burned behind the service tables. Blessed with a press pass, and very little common sense, I m ade my way carefully through the gaun tlet of fire pits to snap a few shots. One of the highlights was the VIP ar ea, which sported long ta bles glis tening w ith sliced meats and crispy bacon. I sa mpled four honorees in the Bacon Hall of Fame, all absolutely delicious in their own way. Besides the impressive piles of cured beef, lamb, and pork, the end of the buffet featured grilled oy

The rain finally stopped this afternoon, so I went for a nice long walk through the City. I was traveling through Little Ita ly when I happened upon Lombardi's. I have seen this on countless food and history channel shows, as it claims to be the "original" NYC pizzeria. I have received dozens of pizza recommendations from viewers and twitter followers , but since I was standing right there (and hungry) I decided to grab a small pepperoni and take care of dinner and br eakfast with one twenty-dollar bill. The super-heated coal-fired oven gave the impossibly thin crust a great crisp, chewy texture that is the hallmark of New York's famous pies. It was delicious, but I won't call it the "best" yet, since I still have a couple day s to sample. Tomorrow I start a "seven video recipes in 48 hours" job in Brooklyn, which I've heard, from more than one person, is home to the best pizza anywhere. We shall see. By the way, on the same street as Lomba

Not only is polenta one of the first foods I remember watching someone cook, but it’s probably also responsible for the first time I ever heard someone curse.  I remember my grandfather standing at the stove, stirring a big pot of the stuff, and every once in a while some of the thick, bubbling polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very young ears sounded sort of like, “hey, some fun girl!”  Of course, years later I realized he was actually saying, “vaffanculo.” I’ll let you translate yourself. By the way, one way to avoid the wrath of the molten mush is to adjust your heat to maintain a nice gentle bubble. Besides severe burns, there’s not a lot that can go wrong with this recipe. As long as you stir it in slowly, whisking constantly, and simmer it until it’s perfectly soft, you will have one of the world’s great comfort foods, and a beautiful base for any number of stews or braises. Enjoy! Ingredients for 4 Portions:

I love a crème brulee as much as the next portly chef, but when you consider the custard base is egg yolk-thickened, sweetened heavy cream, it’s not something you should be eating more than occasionally. But, why waste such a great technique when it can be applied to other things, like fresh fruit? In the spirit of full disclosure, I chose figs here because I received a generous sampling from the California Fig Advisory Board , and decided this would be a wonderful way to enjoy them. As I mention in the video, this technique also works on fresh banana, a roasted peach or apple, and basically any tender fruit you can slice and sprinkle with sugar. While this will work with white sugar, the Demerara sugar you see in the video seems to work best. It’s a type of raw brown sugar, and pretty much the same thing as you get in those little, brown “Sugar in the Raw” packages at the coffee shop. Let me be clear – I’m not suggesting you borrow a few of those to use for this recipe. That would be

Today's recipe video is a very simple broccoli "alia olia," but it's also a good example of the proper way to use vegetables in pasta. I almost never order veggie pasta in a restaurant. The main reason is that the vegetables are almost never cooked properly, or I should say prepped properly. Take this broccoli pasta as an example. In a restaurant the same ingredients would be used, but all broccoli pieces would be added at the same time. So, by the time the stems were tender the tops would be mush, or even worse, the tops would be perfect and the stems hard and crunchy. You have to have a game plan when doing a vegetable pasta. If you are using vegetables that have different cooking times, you can't add them all at the same time, yet that's what most people do. One strategy is to cut the longer cooking veggies smaller and leave the more tender veggies larger, so they all cook at about the same time. Another trick is to precook the denser vegetables, like c

There was a rich family that lived in a large house in a small village. The rich family threw a party and invited the rest of the town. At this party, a few wealthy guests were given champagne and caviar, and the rest of the guests got cocktail franks and warm beer. Later that evening, after most of the guests had left, some of the wealthiest guests joined the rich family in a drunken game of naked twister. Someone slipped on a cocktail frank that one of the poorer guests had dropped, and knocked over a candle. Soon the large house was engulfed in flames. The rich, drunk, and naked guests ran out on to the street, and screamed for the gathering crowd to help them put out the fire. But the mob, still angry they were only fed cocktail franks and warm beer, shouted back that the wealthy family should put out the fire themselves since they started it. Water was in very short supply, and the wealthy family insisted that they needed some from every well in the town. The townspeople argued th

When it comes to this penne pasta with spicy sausage ragu recipe, we aren't just cheating a little, were cheating all over the place. Thanks to two simple shortcuts, this recipe is nothing more than a basic "brown and simmer." Really, that's it – brown and simmer. Oh, you do have to boil some penne pasta, but I think you can find a way to work that into your busy schedule. First of all, we're using ready-made marina sauce . Ideally, this is from a batch of homemade you whipped up after watching this video , but if not, I used a jar of Barill a, and you are free to do the same, guilt-free. Using a prepared sauce excuses you from the kind of mincing and dicing that can often turn a meal like this into a call to the local pizzeria. The second, and most ingenious cheat is using spicy Italian sausage instead of plain old ground meat. Any decent brand should be packed with an array of spices, herbs, and garlic that traditionally accompanies the pork into the casing. Thi

Resep Kuah Bakso merupakan makanan berbentuk bola daging yang lumrah dijumpai dalam masakan Indonesia. Bakso kebanyakan diolah dari adonan daging sapi giling plus tepung tapioka. Namun ada pula bakso dari daging ikan, ayam maupun udang. Cara makan bakso lazimnya dihidangkan panas bersama kuah bening, ditambah mie, bihun, taoge, tahu goreng dan kadang kala telur. Sebagai penyedap, ditambahkan

When I looked at some other tarte tatin recipes on YouTube, I noticed that very few showed the “flip on to the plate” step. They would just skip from the out of the oven shot to the final beauty shot. The reason of course, is that very few tarte tatins come out of the hot pan perfectly, and if they showed that, then you may not think they are as awesome as their profile says they are. So, it’s with much pride that I show you the whole ugly scene that is the tarte tatin dismount. The good news is, it’s very simple to slap everything back on the crust before it cools, and none will be the wiser. This is even easier if you’re doing a version with very soft and tender apples and lots of caramel, which is my preference, as you’ll see. If you do a Google image search for a classic, old recipe like this, you usually see a lot of photos that look alike, but that’s not necessarily so with tarte tatin. You’ll see an amazingly diverse array, which is fascinating since they were all made with th

Resep Kue Ulang Tahun - Perayaan ulang tahun dapat menjadi saat yang paling penting dan menggembirakan bagi buah hati Anda. Nah sebaiknya selaku orang tua anda mesti dapat menjadikan anak anda senang lewat cara membuatkan kue ulang tahun yang menarik dan pastinya lain dari yang lain. Ada sejumlah pilihan model kue ulang tahun yang dapat gunakan untuk perayaan ulang tahun anak yaitu : 1. Kue

Right up there with debates about offshore drilling, and the nation's outdated and inefficient crude refineries, is the country's frustration with how the heck do chefs make those cool, colorful infused oils. Well, wonder no more. As promised, in Part 1 of the 24-item " Food on Foodbuzz " tasting menu, here's a video recipe showing the extremely easy method for making infused oils. This smoked paprika oil uses the faster, heated method, as opposed to some chefs who simply mix oil and powdered spices, and leave them for a few weeks to infuse. This technique only takes a few hours and works just as well. Some would even argue that the heat at the beginning of this recipe brings out a deeper flavor in the pepper, than the uncooked version. Enjoy! Ingredients: 1 1/2 tbsp smoked paprika, or other powdered spice 1/2 cup grapeseed, or other neutral flavored oil

I can't post this video recipe until I return from New York next week, but trust me, it will be worth the wait. This may have been the best soup I've ever made (and maybe, ever eaten!). Stay tuned.

If you’re going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step, and just make mustard-flavored crostini? That’s the question I asked myself while making the potted duck spread we just posted, and this was the answer.  For a first attempt I was very happy with the results. These had the same crispy crunch of traditional crostini, but also offered a fairly noticeable, mustardy zing. I’m looking forward to trying some variations using hot mustard powder, maybe mixed into a little olive oil. Speaking of oil, my only criticism is that these needed a little more fat. Next time I’ll use a little more of the butter spread, and/or drizzle in some olive oil to insure we don’t have any dry spots. That aside, I loved the color, and as we head into entertaining season, I think these would make a great addition to your appetizer arsenal, especially when paired with something as extra special as a batch of homemade rillettes (hint, hint). I really hope y

Here are the other 23 posts from the "24 Meals, 24 Hours, 24 Blog Posts" Event. Check out the amazing variety of themes, ingredients, and locations. Enjoy! 24, 24, 24: Chocoholic Heaven from Culinary Escapade 24, 24, 24: Farmers’ Market Iron Chef: Battle in the Kitchen/ Spicy Salty Sweet from Spicy Salty Sweet 24, 24, 24: Farmers’ Market Iron Chef: Battle in the Kitchen/ Food Woolf from Food Woolf 24, 24, 24: Welcome to the Chateau - An Evening of Wine, Food, and Art from Chateau Petrogasm 24, 24, 24: Criminal Tastes - An Illegal Supper from The Nourished Kitchen 24, 24, 24: First Annual Farm to Table Dinner from Miami Dish 24, 24, 24: `Aha`aina - Recapturing the Global Flavors of the Luau from Accidental Scientist 24, 24, 24: A Tomato Garden Party from Jersey Bites 24, 24, 24: Mid-Autumn Festival Banquet from Red Cook: Adventures From a Chinese Home Kitchen 24, 24, 24: No Menus: an Underground Restaurant Affair from No Recipes 24, 24, 24: From Provence to the Cats