RESEP MASAKAN ORIENTAL

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave about them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t think so. Well, apparently my translation skills were lacking, and come to find out it actually means “fierce.” Now that makes sense. A s advertised , t hese are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.  As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed. My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gon

Biasanya tiap akhir pekan sebelum si cantik les tari bali, kami selalu sarapan Bubur Ayam. Dari sekian banyak bubur ayam yang sudah pernah kami coba di berbagai kota ternyata tiap bubur memiliki ke-khasannya masing-masing, sebagai contohnya di bandung Buryam Mang H. Oyo buryamnya gurih, padat, dengan topping suwiran daging ayam, ati ampela, telor, daun seledri, kacang kedelai goreng, cakue dan krupuk. Kemudian di Jakarta saya suka sekali dengan bubur ayam barito yang menurut saya juga enakkk bingitt...dulu jamannya masih di jekarda sepulang kerja & kuliah langsung makan di sini sama mantan pacar dan temen-temen kampus, yang unik dari buryam ini toppingnya dikasih potongan ayam, cakue dan cheese stick *whuaaa...jadi kangen makan buryam barito dehhhh* Lalu Buryam di Semarang, di sekitar simpang lima saya biasanya menikmati semangkuk Bubur ayam Rizky yang dibelakang ace hardware , kalau pas wiken Buryam Rizky ini lumayan ramai pembeli. Buryam di semarang khas sekali dengan topping po

You had some on Friday, and maybe Saturday; but by today, leftover turkey is the last thing you're craving. Well, we may have just the thing(s). The following recipes are perfect for using up the last of that holiday bird, while at no time reminding anybody of that holiday bird. If you're interested in seeing the full post, just click on the recipe title, and away you go. Enjoy! Turkey Manicotti The moist filling will bring the driest turkey back from the dead, and you can literally add anything that can be chopped up. Leftover green beans? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? Don’t be ridiculous. Turkey Matzo Ball Soup If chicken soup is called, "Jewish penicillin," then we're going to have to refer to this as "American amoxicillin." Really doesn't have the same ring to it. Regardless, this is a great soup. Turkey Noodle Casserole Come for the great way to use up leftover turkey, stay for the crispy potato chip topping

This video recipe for Maryland crab cakes is the first official full-length clip posted using the new Canon HD SLR camera. In addition to watching what I hope you find to be a delicious loo king crab cake recipe, I would also like to know if you have any suggestions for the video specs. I saved this in iMovie at a size of 1280 x 720 HD, set at 24 frames per second. It looks good, but a little "jumpy." Would 30 frames per second be better? I also saved it at "High" quality, not "Best," which would have made th e movie like 800 MB! Anyway, back to the food! This video will hopefully show you what crab cakes are supposed to be like. A real crab cake is basically a fried lump of crabmeat, held together with a minimum of filler. As I explain in the video, this makes shaping them a little challenging, but once they are in the pan and browned on both sides, they are far superior on every level. Your basic restaurant crab cake is probably less than 40% crabmeat, w

The folks over at Chef-2-Chef are asking people to vote for their favorite food blogs, and Food Wishes is in contention. If you would like to give this blog some love, here's the link to cast your vote , and by "vote," I mean give us "5 Chef Hats!" Thanks for the support.

Haii...haiii...hari ini aku mau bikin Klapertaart, kebetulan ada yang request dan lagi in a good mood jadi semangatlah yaa bikinnya. Sebelumnya aku udah pernah bikin klapertaart wilton yang dipanggang dan udah pernah diposting lebih dulu. Ngintip2 lagi blognya Mbak Ricke ternyata ada resep Unbaked Klapertaart, atau kalau di blognya Mbak Hanna dan Mbak Ricke bilangnya Klapertaart dingin . Dibanding dengan Klapertaart yang dipanggang, aku lebih suka Unbaked Klapertaart. Untuk resep klapertaart ini toppingnya bisa dikasih macem2 sesuai selera. Ada yang aku kasih topping blueberry dan strawberry, kedua topping terakhir jadi klapertaart favoritnya si cantik, sementara hubby tetep asik dengan klapertaart yang klasik ^_^ Markicuss!!! Unbaked Klapertaart Source: Ordinary Kitchen By: Mba Ricke & Hanna's Klapertaart Bahan-bahan: 750ml susu cair 150-200gr gula pasir ( aku pakai 190gr) 250ml fresh cream/whip cream 125gr tepung maizena 75gr tepung protein sedang (all purpose) 150gr butter/

It's an iconic holiday table scene; you carving a juicy, perfectly pink prime rib while a roomful of friends and family watches, in awe of your awesom eness. Unfortunately, despite our best efforts, it's sometimes more like you cutting through a dry, o vercooked r oast while they stare daggers at you. You can almost hear them thinking, "Way to screw up $80 worth of beef, jerk. I hope there's lots of gravy." Well, hopefully this proven mathematical method will increase your chances for success significantly. This is a new video revisiting the same method I featured in this Prime Rib post a few years ago, which only used photos. There are lots of great comments on the original post, and if you're skeptical, you should go check them out . Here is the formula for what was called, "Method X." The rib is brought to room temperature. Overnight is good, but at least 6 hours (this is CRITICAL)! Season anyway you like. Then multiply the exact weight times 5

Ini nama masakan lho ya bukan tempat penyimpanan barang bekas :D...beberapa bulan yang lalu saya sudah pernah posting resep ini, hanya saja dengan nama berbeda yaitu Urap sayur. Urap dengan Gudangan sebenarnya jenis masakan yang sama, yang berbeda hanya penyebutannya saja, kalau di Semarang orang lebih sering bilang masakan ini dengan sebutan Gudangan. Bedanya dengan urap yang sudah pernah saya buat hanya di sayurannya saja, bumbu dan cara membuatnya sama. Masalah sayuran bisa dibilang selera, karena kadang ada beberapa sayuran yang nggak kita suka. Enaknya kalau bikin sendiri, kita bisa pilih sayuran apa saja yang mau kita buat untuk gudangan ini. Nahhh..kali ini saya mau membuat gudangan yang pakai daun kenikir, yang ternyata setelah keseringan makan jadi suka hihihi...  ini bukan karena saya orang bandung, terus semua jenis tumbuh-tumbuhan saya suka semua loh yaaa >,< Gudangan ini sebenarnya cocok untuk menu akhir bulan, mengingat uang belanja bulanan sudah menipis wkwkwk! m

As I prepare myself mentally and physically for the rest of the upcoming holiday feasts, I'm trying to stay away from rich, meaty dishes since they'll soon be eaten in abundance. This spicy three-bean vegetable chili recipe video shows a meat-free, but still very satisfying meal. Eating a little leaner before the big holiday meals is a great idea for several reasons. You'll save money, get extra nutrients to protect your body from excessive partying (and gout), and you'll appreciate those rich foods even more. I'm going to have a bowl of this chili right now, and then practice my King Henry VIII imitation - you know, drunk, belt loosened, shirt stained with gravy, pointing menacingly at relatives with a roast goose leg, or dripping beef rib. Ah, the holidays. Enjoy! * Please help support free video recipes, and visit my new sponsor, MOZO Shoes . Find out why chefs (like me) are buzzing about their great shoes! Ingredients: 2 tbsp olive oil 1 onion, diced 2 cloves ga

I always feel a little apprehensive when I post a recipe like this minestrone soup. It’s the type of dish I never make the same way twice, and the fear is that someone will watch and assume that this is my “official” version. You don’t need a recipe for minestrone, just like you don’t need a recipe for a great sandwich, or an epic salad. To make minestrone soup precisely same way every time, using a very specific list of ingredients and amounts, is to trample on the soul of this Italian classic. Having said all that, what if you happen to make it so incredibly delicious one time that you want to experience the exact same shuddering soupgasm in the future? That seems like a perfectly sound reason for why you should write down the recipe…except cooking food doesn’t work that way. Your perception of how a recipe tastes involves so many factors above and far beyond the list of ingredients. Remember that time you made that super awesome whatever, and it was so perfect, and then you made it

Whenever there’s a discussion about the history of celebrity chef pop culture, one name is invariably left out, and this Swedish Meatballs recipe served as a reminder of that sad fact. How anyone can talk about the pioneers of food television without including the Swedish Chef from the Muppets is beyond me. His frenetic energy and charisma makes Gordon Ramsey seem like a shrinking violet by comparison. His technique surpasses Emeril's on every level, and if we’re just talking catch phrases, how can you even begin to compare “Yummo” to “Bork, Bork, Bork?” Some use the excuse that he wasn’t actually real, that he was just a bunch of stained, smelly fabric, wrapped around some dude’s hairy forearm. Well, that may be true, but it goes beyond that. I believe there’s been a systematic discrimination against Swedish chefs, which has made advancing upward impossible. I call it the ice ceiling. Do NOT forget the Lingonberry jam! Anyway, in related news, these Swedish meatballs rocked! Unli

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it. For all the millions of meals I've cooked and/or eaten, I can't remember ever having cooked and/or eaten an artichoke gratin. From what I've seen, it's usually made in a shallow baking dish like any other vegetable casserole, and always features some form of crispy, caramelized gratin topping. So, while I can’t claim to have made the original, I was pretty sure it would translate to a nice, small party bite. I made this as a last-minute appetizer at Thanksgiving, but fried it in a skillet to get the crusty coating on the artichokes. This time I went to the broiler with even better, and less messy results. This would make a great hors d'oeuvre at any holiday gathering, and as you'll see in the video, a deviled eggs tray makes for a cool serving platter. By the way, extra credit for getting the "bacon of eggs" joke in the recipe. Of course, this can also b

Here is a short little slideshow of our Thanksgiving dinner just in case you were wondering if I actually use my own rec ipes. I thought everything came out pretty well, although the walnut chocolate fudge pie at the end of the video could have used about half the amount of chocolate ganache. There are worse mistakes. By the way, I never got a photo of the cranberry sauce, but it was the same style used in the cabernet cranberry sauce video. The flatbread appetizer you'll see was made with "Mango Peno" cheese from the Beechwood Cheese Factory . They're in Wisconsin and produce a great variety of very creatively flavored, and all-natural cheeses. I got to sample some a while back, and I was very impressed. Since we like to support smaller, family-owned producers, I encourage you to check out their offerings on the Beechwood Cheese website . Here is the menu you'll see in the clip. Enjoy! Olives, Stuffed Grape Leaves, Whole Wheat Flatbread with Mango, Jalapeno Chee

Yes, this is the actually photo of my Thanksgiving turkey. It was probably the most perfect looking bird I've ever roasted, and I owe it all to a simple trick that I usually use on roast chicken. It's putting a flavored "compound" butter under the skin before cooking. Here is a link to the recipe that I just posted on my American Food site . Below is the video recipe I did of the chicken demo, which uses a different butter mixture, but shows the same technique. By the way a compound butter is just a fancy culinary term for a flavored butter. Enjoy!

I was playing with some rum balls today, for a video next week, and the first one I pulled off the silpat left this perfect chocolate smiley face. That has to be a great sign, right?

Today, my wife Michele's fabulous barbecue sauce, SFQ – The Original San Francisco Style Barbecue Sauce , will make its debut at The New Taste Market . We're excited to see how this unique sauce will be received by the always discerning San Franciscan foodies. I think the fact that we are serving the sauce with fried pork rinds should help ( called Q-Chips ). I'll probably be tweeting pics from the event, so you can follow me on Twitter if you're interested – or better yet, if you're in the Bay Area, come over to the market and have a taste for your self. It's at St. Gregory’s church, 12-5PM. By the way, I will have a new video recipe up tomorrow, so stay tuned!

I wanted to wish you all a happy and healthy Thanksgiving! We’re taking a couple days off, but I’ll be back with a new video before you can say, “Man, I can’t believe I ate that much turkey.” Enjoy your holiday! .

I have no intention of giving up the best job in the world anytime soon, but if I do, I’d try and get a job in the marketing department of a pumpkin puree company.  I’m guessing that like 97% of the canned pumpkin in this country is used during the time from Halloween until Thanksgiving. So if I could figure out a way to get people to use this in recipes all year round, I’d be a total superstar in pumpkin puree marketing circles. Imagine that. It would be…awesome? Anyway, maybe I should rethink this whole post-Foodwishes career path, but in the meantime, here’s just one example of how I would convince the public that pumpkin is great for anytime of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving, but still. I may have covered this in the last scones post , but I’ve never been a huge fan of the scone. I’ve always considered it some sort of effeminate biscuit, but I’m starting to come around in my old age. There’s nothing like a freshly baked scone wit

I want to give a sincere thanks to all the funny, smart, inspiring, provocative, and dedicated readers of this blog (and Scott from Boston). You all help make doing this blog the incredible pleasure it is, and thanks to your (mostly moral) support, 2009 promises to be a fantastic year for Food Wishes! I will be taking a couple days off to cook, eat, cook, and eat. But, you know I can't keep from posting for too long, so you should see some photos of my Thanksgiving meal soon. If I don’t answer your email, comments, and questions, it's because I'm taking a nap. Here is some advice I just published on my American Food site on About.com. If you're doing the cooking this year, you may want to check it out. Enjoy!!!

Resep Roti Tawar - Roti merupakan makanan dengan bahan dasar tepung terigu dan air dan difermentasi oleh ragi, namun ada pula yang tak memakai ragi. Dan dengan makin majunya perkembangan teknologi, manusia telah mampu mengolah roti menggunakan bermacam bahan misalnya garam, minyak, butter dan telur untuk memberikan kandungan protein di dalamnya dengan begitu diperoleh tekstur dan citarasa

One of the things I love about my partnership with Allrecipes.com is that they actually make me take these things called, “vacations.” Apparently these periodic breaks are quite common in corporate America, and supposedly help the employee relax, rest, and recharge. Since I’m going to be golfing, that’s not going to happen, but still, I appreciate the time.   I’ll be off for a week, and by “off,” I really mean “off.” While comments will be published, I will not be monitoring the blog while out, so when it comes to cooking questions, you’ll be at the mercy of fellow foodwishers and Google. Good luck with that. Anyway, I hope you have a great Thanksgiving, and I look forward to getting back to work next week. Enjoy! .

I never film at night, since I don’t like the look of the video when I use artificial lights. Sure, I could actually learn how to use a real lighting kit, but it’s easier for my simple brain to just film during the day. However, once in a great while, I’ll starting making something, like this smoked ham and butternut squash spaghetti, that looks like it’s going to be so good that I don’t care about lighting quality, and film it anyway. Other than this less-than-subtle warning about the lighting quality, there’s not a lot to say about this simple and very delicious winter pasta. It will work with literally any type of ham or smoked sausage; and as I mention in the video, bacon would also shine. Despite the rich and decadent mascarpone, the sauce is actually pretty light when you consider much of the sauce is really just chicken broth and squash. By the way, I didn’t add it, but I think a squeeze of fresh lemon juice at the end would have been a great idea. I hope you give this hearty pa

I want to give a sincere thanks to all you smart, funny, interesting, dedicated (and I'm sure very attractive) readers of this blog. You make publishing this blog the wonderful pleasure it is, and thanks to your support 2010 promises to be Food Wishes' best year ever! Don't be afraid to eat and drink a little too much today. Remember, you can always burn it off by watching football on the couch later. Enjoy!

A viewer named Louella emailed these photos of her darling son Nico, composing a letter asking for a food wish. I know there are a lot of Moms that visit the blog, so I thought I'd post them so you can go, " awwwww." Thanks Louella, I'll see what I can do! Special Message to Nico: Thank y ou for your food wish, and the great pizza drawing! You are quite the little artist. You are obviously a very smart and creative young man. Even at your age, your writing is better than many of the comments I get. Thanks for watching!

I hope you all had a wonderful Thanksgiving. We just got back from a great family gathering at our parents, Al and Peggy, in Davis, CA, and I wanted to share a quick photo of our bird. It was a buxom 20-pounder, and tasted almost as good as it looked. I'll be back to work tomorrow, starting in on a whole slew of new videos. One we'll have coming soon, will be inspired by the pan-roasted artichoke hearts seen below. Stay tuned!