RESEP MASAKAN ORIENTAL

If you’ve worked in restaurants before, you know that every night before service the staff sits down to what’s called the “family meal.” One of the younger cooks is usually charged with scraping together something filling and, more importantly, not expensive. I t was during one of these meals that I first had adobo. When I worked at the Carnelian Room in the late 80’s, much of the kitchen crew was Filipino, so chicken and pork adobo was a very common dinner. One of the dishwashers made a particularly great version, and I fell in love with the bold, simple flavors. I also remember being pretty annoyed that the dishwashers there were better cooks than I was at the time, but that’s another story. Anyway, I happened to have some duck legs around last week, and all it took was a well-timed email wishing for adobo to inspire this video. I understand that most of you will not use duck for this, but if you do, be sure to save the fat. Duck fat is prized by chefs, and more heart-healthy than pe

I had a lovely apple-braised pork shoulder recipe all set to post today, but was unable to finish it off because PG&E turned off the gas line to do repairs on our street. So, stay tuned for that tomorrow, but in the meantime, here’s a great butternut squash soup video from Trevor and Sally Oliver, parents of celebrity chef Jamie Oliver. Jamie’s one of my favorites, and not only are his parents adorable, but you can see where he gets some of his skills from. Enjoy! This video was originally posted on Thisisbrandculture's YouTube Channel , February 22, 2011.

This video recipe for Flank Steak with Cabrales Cheese, reminds me of my theory that American's fondness for blue cheese as a garnish for burgers, steak, and other foods, can be traced all the way back to the Buffalo chicken wing . Now, I've done no research, nor will I, as I find it easier to simply guess about these kind of things, but think about it - who was crumbling blue cheese on their hamburgers before the chicken wing made it socially acceptable to eat our traditional meats and poultry with this funky addition? This delicious incarnation features juicy flank steak topped with Spain's famous Cabrales blue cheese. This flank steak recipe is simple to make, and even if your grilling days are over this season, you can pan sear or use a grill pan inside to make this dish. Enjoy! Click here for ingredients and transcript

This was posted last year, just as vampire mania had started to sweep across America. Since it's Halloween I thought I would re-post it, along with the poll that asked if you'd give up food for immortality. I think the results are fascinating! I know people love food, but we're talking about immortality. How did you vote? The original post from 10/9/08 follows: Those of you still able to afford HBO may be familiar with the new series, True Blood. It's an entertaining tongue-in-cheek, fangs-in-neck series about vampires and their attempt to assimilate into mainstream society. I guess I should state that this is a fictional show, just in case. I was watching an episode recently and one of the vampires said something that sent a cold chill through my soul. Vampires don't eat food. Everyone knows they have to drink blood to survive, but did you know that they don't eat anything else? Think about it, would the kinky sex, great strength, immortality, and killer denta

I wanted to give equal time, so it wouldn't look like I was officially endorsing someone. For some reason there were much better McCain pumpkin carvings, than Obama on Flickr (at least the ones I could use), so don't take that as any kind of media bias. While my preference will be kept to myself, I hope you all vote. McCain Photo (c) Flickr user Simon Davison Obama Photo (c) Flickr user o0karen0o

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It’s a common site on menus across the land, and you can’t channel surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat, and that’s what I’m banking on with this pork belly recipe. Yep, turns out sugar and the simple carbs do the real damage, so belly up to the bar. Sure, the fat content is a tad high, but it’s no different than that your average sausage link, and when paired with a tart, aromatic, root vegetable puree, it doesn’t feel heavy. In fact, I use a touch of extra virgin olive oil to accent the meat and celery root. Celeriac is delicious, but fat free, and even though I added a little butter, the grassy, peppery oil lends a bracing richness. The same goes for the crispy-edged pork belly, and the dish provides an opportunity to enjoy three great fats doing three different things. I thought this

Since we’re heading into rich and creamy sauce season, I thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a classic “cream sauce.”  Unlike what’s passed off as the real stuff at casual dining chains, a true cream sauce contains nothing but heavy cream, and is on another level when it comes to taste and texture. A regular diet of cream sauce isn’t recommended, but once in a while, it’s nice to take a break from the old 2%, and the technique is dead simple. Simmer cream in a saucepan until it reduces and thickens slightly, flavor it however, and toss in some hot (hopefully stuffed) pasta. Done and done. I went with a fairly mild, crumbly Gorgonzola this time, but no matter which you choose, be careful not to “cook” the cheese. You just want to stir it in on low, until it’s almost gone, and then turn off the heat. Otherwise the cheese will “break,” and you’ll have a greasy mess. Since my mini-ravioli delivery system featured a squash filling, I decided to fini

This photo is from a video recipe that will premiere tomorrow. Hint: It's not vegan.

I could never work at Hooters. Not because of my hairy legs, or my just slightly too-small boobs, but because I couldn't bear to watch people eat all those chicken wings. It's not a problem with what they're eating, but rather how they're eating them. Chicken wings come in two parts: the "drumette" and the "flat." There's only one way to eat the drumette part, and I have no issue with that, but it's watching people eat the flat part of the wing that makes me crazy. People sort of gnaw around it, nibbling tiny pieces of meat off the two thin bones, and then trying to suck the remaining flesh from in between. It's not pretty. Not only do I find this esthetically unpleasant, but practically speaking, it's a terribly inefficient way to go. This short video is from the end of a pastrami-rubbed chicken wings recipe I'm currently editing. I decided enough was enough, and that I needed to share my patented flat wing eating technique. Th

I've been featuring some videos lately from my fellow creators on Hungry Nation , and today I'm happy to continue that by introducing Gregory Ng: The Frozen Food Master, from Freezerburns.com . I love the concept of Freezer Burns, as Gregory takes one for the team by taste testing all sorts of frozen products so you don't have to. This episode is all about vegetable burgers, a subject near and dear to my heart, as evidenced by my post " Meaty Mushroom Veggie Burger - The Least Terrible Veggie Burger Ever !" I've posted the video below, just in case you decide to forgo the frozen food aisle. I hope you like The Frozen Food Master's Veggie Burger Frodown , and be sure to check out Gregory's great website for more information. Enjoy! Chef John's Famous Meaty Mushroom Veggie Burger

My wife and I are headed back to the City after a hectic, but very enjoyable visit to New York for my sister's wedding (see previous posts). We had a great time at the wedding, and I even managed to finish the About.com try-out. Now, I just have to wait to hear if I am chosen for the job. Regardless of that decision, I'll be back to a normal filming schedule in a day or two. Thanks for your patience, and while we are in the air, here is a nice seasonal re-run that I think you'll enjoy. Even if you already saw this clip, and made this delicious Pumpkin Brulee, go ahead make it again. Remember how good it was? Original post text to follow: This is a great seasonal twist on the restaurant classic, and also a really great reason to use a blow torch! I recently had a request for a pumpkin flan. While I love to satisfy my viewers every culinary whim, sometimes I just can’t do it. The problem with a pumpkin flan is that the starchy, slightly grainy texture of the pumpkin puree wou

After five years, and a few thousand requests, I’m finally posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?” Nothing, except that’s what I’m calling it, and in the world of dips and dressings, that makes it so. By the way, ignore those other roughly 65,000 “ultimate” recipes; this one is the actual “ultimate” ranch dressing. It’s been ages since I made homemade ranch dressing, and I’d forgotten how much better it is than the bottled stuff. Don’t get me wron g ; I like high-fructose corn syrup, artificial flavorings, and preservatives as much as the next low-information voter, but this really is significantly more delicious. As you’ll see, I used some crème fraiche (which we showed you how to make in this video ), but relax, sour cream will work perfectly. However, I do believe the buttermilk is crucial. That some of my peers are calling their ranch dressings “ultimate” without using buttermilk, really makes me question their grasp of the word “ultimate.” Any

While I know no one is ever actually scared by the "spooky" Halloween treats you see posted this time year, I do know for a fact that many people are terrified to work with meringue. Hopefully, these bones and ghosts will help chase those demons away. As long as your bowl is clean, and you don’t accidentally get any egg yolk in there, you should be fine. It may take a while, especially if you do it by hand, but if you keep whisking, eventually you should get a nice, glossy meringue that will hold a shape when piped. Speaking of which, you can make this in any shape you want, in case you were thinking about trying to do a full skeleton (show off). Of course, different shapes may change the cooking time, but you’ll figure it out.   As long as your meringue feels firm and dry, you’re probably in good shape to let it cool in the oven. By the way, I did these on a very humid day in San Francisco, and as they sat on the plate, they sort of stuck together a little bit.   They came a

I've gotten a ton of food wishes for a pressure cooker demo, all unfulfilled due to my serious lack of a pressure cooker. So, when my friends at IMUSA asked me if I was interested in testing their pressure cooker, I answered with an enthusiastic yes. When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of, "I'm really not into being killed by an exploding stew." Well, I'm here to tell you, if used properly (meaning you actually read and follow the directions), the chances of a pressure cooker injuring you in an explosion is in credibly slim. You have a better chance of breaking your toe by dropping a bowling ball on it, and this assumes you don't bowl. While the video features a quite acceptable beef stew-style chili recipe, which I've always called chili Colorado, the point of this post is to give someone new to pressure cookers an overview of the basic steps, tips, and techniques. I'

According to Twitter, today is National Chocolate Day, and to celebrate I'm re-posting one of my all-time favorite ways to enjoy this ancient pleasure, the Savory Chocolate Sea Salt Crostini . You can read the original post here , but to summarize, these are awesome. Enjoy!

Thanksgiving will soon be upon us, and with it the annual anxiety of what to cook, and how to cook it. I'll be doing my part to help by posting and reposting any and all holiday video recipes from my extensive library, as well as filming new ones. Thanksgiving shouldn't be dominated by long, stressful hours in the kitchen. Your menu should never get in the way of what the holidays should really be about; drinking too much and telling your relatives what you really think of them. If you have a particular holiday recipe you really want to see, please comment here and I'll see what I can do. Thanks, and stay tuned!

A fan of the site, Balu, sent in this great photo of the poor, misunderstood Brussel sprouts, and asked if I had a video recip e for this "interesting vegetable" as it was described in the e mail. Well, yes I do; 60-Second Brussel Sprouts! Believe it or not, this video recipe came up during the About.com meetings in Las Vegas. My frie nds and bosses, the lovely and talented Bonnie and Gina, told me that this was the most po pular recipe I' ve done for them (and I've done a lot). They're both b ig fans of the veggie now, and regularly forward the recipe to friends. Yes, Brussel sprouts, who knew? You will see these all over the produce department this time of year, and in my humble opinion this 60-Second Brussel Sprouts recipe best shows off their sweet, delicate flavor. Enjoy! Ingredients: 18 Brussel Sprouts, sliced very thin 1 tbsp olive oil 1 tbsp butter 1 lemon, juiced salt and pepper to taste

Michele and I were invited to tour the California Olive Ranch this week, where we got a firsthand look into how olive oil is produced. The ranch is the largest producer in California, and uses state-of-the-art equipment and technology to produce extra virgin olive oil that’s cold pressed within a few hours of picking. I was shocked to learn that only two percent of the olive oil purchased in the United States is made domestically, but thanks to producers like California Olive Ranch that number is sure to be going up. The oils are reasonably priced, and tend to be more on the buttery/fruity side, than their more intense and peppery European counterparts. The ranch plants three varieties of olives that were selected especially for the high-density planting method they employ; Arbequina and Arbosana from Spain, and Koroneiki from Greece. The trees are much more shrub-like than one would expect, but perfectly suited for the ranch’s unique harvesting methods. It would have been cool enough

I just landed a few hours ago after an exhausting, but really fun and productive trip to Little Rock. I'm not sure exactly when the videos will be ready to air, but when they are, you'll be the first to know. I'm pretty excited for you to see what we did, and hopefully you'll be able to use some of the recipes during the upcoming entertaining season. I have a new video on how to use a pressure cooker to post tomorrow, but will treat myself to a good night's sleep before finishing it off. Stay tuned, and in the meantime I hope you enjoy this incredibly fascinating TED lecture on the art of baking bread by Peter Reinhart. Speaking of bread, if you click on the picture above, you'll be taken to a great no-knead country loaf recipe that features a touch of pumkin that would make for a wonderful seasonal treat. If you watch the lecture I have a feeling you'll be inspired to get your hands into some dough.Enjoy!

This title is dedicated to all those who chimed in on our root vegetable gratin video to let me know that a potato is a tuber, and not a root, even though I mentioned that fact in the video and the post! Bless your hearts. ;-) I know we did a black bean soup not too long ago, but I had a piece of leftover ham that needed to be used up, and this time of year you just can’t have too many soup recipes. In addition to being a proven antidote for Seasonal Affective Disorder (SAD), the recipe is definitely filling enough to serve as a main course. The version I presented here is a little on the lighter side, but by adding more meat (including bacon, sausage, etc.), and finishing with cheese, you can significantly increase its heartiness. By the way, if you do want to finish this with some nice sharp cheddar, or perhaps a pepper Jack, do NOT add it until you’ve turned off the heat. Cooking the cheese is never a good thing, unless you want an oil slick floating on the surface of your soup. T

We all know there’s really no such thing as a truly frightening Halloween treat, but that doesn’t mean we can’t give our guests a few moments of pause, as they process the sight of these fun, fang-filled apples staring up at them. Well, actually those are the bloody eyeball truffles staring up at them, but you get the idea.  I kind of like the minimalist look here, but there are dozens of ways you could up the grossness factor with these. Maybe some fancy fruit gummy worms, or rice pudding “maggots?" It’s been a while since we posted a “scary” Halloween treat, and since most tend to be sugar bombs, I thought it’d be nice to share something a little healthier. I’m assuming there will be no shortage of candy around. Enjoy!

This very quick and completely useless apple swan video is a little tease for a demo I'm producing for About.com. That upcoming version will be much slower and include step-by-step instructions. I know some of you won't wait, and will give this a try, so here's some advice: have band-aids nearby.

I'm sorry to disappoint those of you hoping this sandwich was conceived during some late night drunken gambling binge, but the tru th is it was a premeditated event done in the middle of the aft ern oon, after drinking zero beers. I'm no safety expert, but a sleep-deprived drunk wielding a red-hot iron is a hard-to-explain trip to the emergency room waiting to happen. The reason late night hotel food is overpriced and of questionable quality is the simple fact that you are a captive clientele. If you want a grilled ham and cheese at 2AM, you're going to pay dearly for it - probably twice. Besides, this is fun to do, and even though you can only make one at a time, they do cook quickly. Enjoy!

I've had more than a couple email requests for a macarons recipe, but I just haven't been able to do one yet. In the meantime, it's my pleasure to bring you this fantastic recipe from my friend Denise at ChezUs , for dark chocolate macarons with bittersweet ancho chili ganache. This was her entry in something called the Daring Bakers’ challenge, which you can read all about on her blog . You'll also find lots of yummy photos and the complete recipe should you decide to attempt these without the security blanket of a video nearby. Enjoy! Note: not sure if you've noticed, but I've put a measurements converter widget down on the sidebar. Parts of Denise's recipe are in Metric (I know. I'll have a talk with her later), but you can easily convert them using the new tool! Photo (c) ChezUs

The next video won’t be posted until Wednesday this week, as I’m taking a couple days off for a little medical procedure that men my age are recommended to get. Hair transplant? No, it’s much further down.  That’s right, I’m going in for a colonoscopy, and as a minor YouTube celebrity, I feel it’s my duty to encourage all my fans and viewers over the age of 50 to do the same. I just skimmed the brochure, but apparently this simple test can save your life.  Remember, the longer you’re around, the more traffic these videos get. So, if you’re my age and haven’t had one done yet, please contact your doctor and get it scheduled as soon as possible…and as always, enjoy! .

I'm about to post a Halloween treat that's so scary, I actually had to pixelate the photo! Stay tuned...if you dare.

Resep Kue Kering Durian | Aneka Resep Kue ; Suka buah durian, pasti suka juga dong dengan Kue Kering Durian? Kue Kering beraroma khas buah durian ini adalah sajian lezat yang dapat anda nikmati saat bersantai bersama keluarga atau piknik. Cara pembuatanya yang cukup simple dan bahan yang mudah didapat membuat Kue Kering Durian ini sering kita jumpai pada saat berburu kuliner, lebaran dan acara-acara hajatan keluarga. Penasaran dengan resepnya, mari simak pembahasannya dibawah ini: Cara Membuat Kue Kering Durin | Resep Kue Kering Bahan-bahan membuat Kue Kering Durian: 200 gram margarin 100 gram gula pasir halus 225 gram tepung terigu 75 gram durian yang sudah di haluskan 1 Sdm susu bubuk 1 Butir telor di ambil kuningnya dan Vanili secukupnya Bahan diatas cukup untuk porsi stoples ukuran 1/2 kg Resep Kue Kering Durian Nah, setelah bahan-bahan diatas didapatkan, sekarang saatnya anda berkreasi , berikut cara membuat Kue Kering Durian | Resep Kue Kering Mixer margarin, gula, kuning telur

For some reason the WiFi network here at the hotel is not allowing uploads over a certain size, so you'll have to wait until tomorrow evening, when I return to San Francisco, to see this video This stunning specimen of a grilled sandwich was created with scavenged ingredients found in the hotel, and was cooked in my room without the benefit of a kitchen.

I only had enough time to do one of two things; write a post with no video, or edit and upload a video with no post. Guess which one I went with? Okay, so technically this is a post, but since it's really about not doing a post, I'm not sure it counts. Wow, I am tired! Where was I? Oh yeah, here's video recipe for the strawberry dessert sauce I paired with the cheesecake. Enjoy! 1 pint strawberries, rinsed, green tops removed (frozen will work) 1/4 to 1/3 cup sugar (depends on sweetness of berries) 1/2 teaspoon balsamic vinegar 2 tablespoon water 1 teaspoon cornstarch dissolved into 2 tablespoons water View the complete recipe

The recently posted Beef on Weck served as a reminder of just how many great regional recipes come from Upstate and Western New York. Here are a few of my favorites that you may have missed. To see the full post and recipe, just click on the title, and away you go. Enjoy! Chicken Riggies The pride of Utica! Easy and delicious, this is Italian-American comfort food at it's finest. Chicken Spiedies This sandwich hails from Binghamton, and besides learning a great, new chicken recipe, you'll also learn what "zuzu" is. Syracuse Salt Potatoes Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it’s also one of the most interesting. Cornell Chicken Despite being invented by an Ivy League professor, this simple grilled chicken recipe is nothing short of amazing.