RESEP MASAKAN ORIENTAL

Here are some old (some are very old) video recipes with ideas for tasty tidbits for your New Years Eve festivities. Click on the link and off you go. Enjoy! Calabrese Lollipops – Antipasto on a stick! Three Cheeses in Three Minutes Chicken Caesar Springrolls – The Ultimate Low-Carb Wrap Piquillo Peppers stuffed with Orange and Cumin Scented Goat Cheese Clifton Springs Chicken Wings - Oven-Fried with Sticky Ginger Garlic Glaze Bekri Meze – A Small Plate of Greek Food for Drunks: Prosciutto Wrapped Prawns – Sorry Pancetta, We’ve Met Someone Else Savory Chocolate Crustini with Maldon Sea Salt Crystals

There’s much debate over how many of America’s greatest recipes got their name, but that’s not an issue with Oyster Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation’s name pretty much wrote itself. Besides the obvious, superficial reasons, associating your new shellfish appetizer with the most affluent family of the day was a stroke of social media genius. Hey, just because Twitter wouldn’t be invented for another 107 years doesn’t mean people didn’t “retweet” things. When Jules Alciatore invented the dish in 1899, he wasn’t trying to create a classic, new American shellfish appetizer; he was simply trying to replace snails in his diet. That’s right, what would become America’s greatest seafood appetizer (sorry, crab cakes) was just a delicious work-around for a serious shortage of French snails in New Orleans. To say the customers of Antoine's were happy with this local substitution would be a huge understatement. They went crazy for it. The dish...

If I suggested you make homemade butternut squash ravioli as an appetizer for your holiday meal, what would you say? You'd say no. That's because you would envision s ome long complicated process fraught with disappointment. People throw around the "best thing since sliced bread" line for all kinds of things, and rar ely do they deserve such a tribute. Ready-to-use wonton skins, however, are not only the "best thing since sliced bread," they are better than sliced bread…much better. Anyone can slice bread (except those cooks on Hell's Kitchen), but how many people make paper-thin, perfectly round wonton skins. Hopefully this video recipe show s you just how easy ravioli can be when using this easy-to-find, and very liberating product. I've used them for tortellini, pierogi, dumplings, ravioli, and yes, even wontons, all with terrific results. There are eight million known ravioli fillings, so once you get this simple technique down you have a lot of...

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The sweet crab is a perfect compliment to the spicy eggs, but above and beyond the delicious flavors, these just look extra special. Okay, that’s enough about the recipe…now, on to more important matters. Considering the fact that we’ve done almost 1,000 uploads, we’ve had very few controversial recipes. And by “controversial, I mean videos that caused vigorous debate about whether the recipe actually works as shown. One such video was our “ How to Make Perfect Hard Boiled Eggs .” While most had no issues, a small but vocal group claimed the recipe didn’t work at all. Some went so far as to say the video was a hoax, as if the egg industry had gotten to me, and convinced me to trick my viewers into wasting eggs to increase sales. I’ll admit, it is a brilliant plan, but it’s not true. To prove my innocence, I’ve used the exact same method here, and once...

I got the idea for making these from a guy named Rod Brooks, who hosts a sports talk show on KNBR, here in San Francisco. Ironically, I was on my way to the gym when I heard hi m talking about a party he recently hosted, and for an appetizer he had simply set out bowls of cooked bacon. Genius. I decided to take that idea and make it a little more holiday-ish by candying the strips of fatty pork. Let's face it, the holidays are all about t aking our favorite things: sports, drinking, toys, food, etc., and enjoying them in seasonally acceptable levels of excess. As I mention in the video, candied bacon is much more than a neat party favor. It makes the best BLT ever, and would make any plate of eggs so much more memorable. One tip I forgot to mention in the clip – line your pan with foil! The caramelized bacon drippings are a little tough to wash off! Enjoy. Ingredients: 1 pound thick center-cut bacon 1/4 cup packed brown sugar 2 tbsp maple syrup 2 tbsp rice vinegar black pepper to t...

Last month I saw a breathtakingly beautiful clams casino photo (lower right) by the one and only Jaden Hair from Steamy Kitchen . They were so sexy , so tantalizing, so enticing, I was literally salivating at the thought of slurping one d own. It was pure food porn on the half shell. Clams casino is one of my all-time favorite things to eat, and Jaden's post had me wondering why it had been so long since I'd made some. I decided a video recipe for this American classic was in order, especially since we’re in the heart of the holiday party season. Not only is clams casino an easy recipe to prepare, it can be made ahead of time and popped into the broiler whenever you're ready. The ethereal combination of butter, garlic, bacon, and clams is ridiculously delicious. Make a few trays of these, put some champagne on ice, and get ready to hear a whole lot of "what a great party!" Thanks to Jaden for the idea, and for letting me post her luscious photo. You can check out ...

This Salmon Cakes with Creamy Corn Relish video recipe reminded me that some of the best, and most satisfying cooking I do seems to happen when there's nothing to work with. Of course, I don’t literally mean nothing, that would require the ability to conjure things up, and my training in the dark arts is relatively minimal. I mean no obvious fresh ingredients to use. I recently found myself in this predicament when a driving rain made a trip to the store seem like a poor choice when compared to a lo ok-around the pantry and freezer. What I found led to one of the more delicious lunches I've had this month. These salmon cakes are so easy, so cheap, and since canned salmon is always wild salmon, very healthy. You'll also see me use a couple spoons of crème fraiche , which I showed you how to make in a recent video recipe. You can sub milk or cream, but why? Make some crème fraiche. Anyway, next time you're at the store make sure you pick up a bag of frozen corn and a few ...

I just flew back from New York, and boy, are my jokes tired (as you’ll hear). So is everything else, and there’s no rest for the weary as I pack for a quick trip to see the team at Allrecipes.com in Seattle. So, time is short, and I’m posting this incredibly delicious Italian rice croquette recipe, sans extra wordy article. There isn’t much to add anyway; what you see is what you get. This great appetizer was filmed at a recent family dinner at my Aunt Angela and Uncle Billy D’Arduini’s, and if they sound familiar, they should! They’ve been featured on the blog numerous times; in such smash hit recipes as, Cabbage Rolls , Chicken D’Arduini , and Homemade Pasta . You can definitely do this recipe completely vegetarian, by skipping the giblets, or switch those out for almost any other cooked meat. Sausage, prosciutto, or ham are just a few of the many options. When it comes to the rice, we used a standard long rain, and went with a 2 parts water to 1 part rice ratio. You want fully hydr...

Any cheese ball is a welcome addition to a holiday party spread, but when you bring one that looks like a pine cone, you’re talking about a real showstopper.  The only danger, as I joked about in the intro, would be hurting the feelings of other guests who also decided to bring a cheese ball, sans camouflage. Hey, they’ll just have to raise their game next year. Obviously, this seasonally appropriate appetizer can be made using any cheese spread, or cheese ball recipe, but if you’re going to use this one, which comes highly recommended, we should talk about the garlic. I love raw garlic, and since I felt a little cold coming on, I decided to be generous with the amount. For normal people, two cloves might be a little strong here, so fair warning. If you’re a fan of roasted garlic, that would be beautiful in this as well. Also, if you’re a fan of our beer cheese recipe , there’s no way that wouldn’t be perfect too. I really hope you give this easy, delicious, and gorgeous-to-look-a...

It's about time to plan your Christmas menu, and no matter how marvelous your main courses are, the appetizers need to be just as special. Here are eight of my favorite holiday entertaining ideas. Enjoy! Prosciutto-Wrapped Asparagus Savory Chocolate Crostini Turkey Cocktail Meatballs Artichoke Hearts Gratin Candied Bacon Strips Spinach Artichoke Dip Clams Casino Calabrese Lollipop

I had a request recently from the Greek food guide on About.com, Nancy, for a video recipe for a dish called "Rolo me Abelophylla," which is a meat, rice and cheese loaf in grape leaves. I decided to do a vegetarian version using lentils since I've always enjoyed cold rice and lentil salads, and thought this combo would be perfect with the grape leaves. It was. When you add the tangy feta, and consider the very holiday-ish design, this would be a fantastic item to bring to that Holiday party. Imagine the look on everyone's face when you walk in carrying this! Suddenly their cheese ball doesn't look so hot. If you decide to attempt this fairly easy ring of rice, you can find jarred grape leaves in any Greek market, or high-end store. Nancy suggests using the dried leaves if you can find them - these are boiled to soften and are larger and easier to use. But, the brand you see in the video in the larger jars worked fine. Enjoy! * Please help support free video recip...

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...

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...

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...

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball. This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years! As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good. However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the...

Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. Lots of napkins. Apparently, this is the national dish of Singapore, and you can’t throw a rock without hitting someone eating a plate of it. By the way, that’s not something you’d want to try. Just ask Michael P. Fay. As far as I can tell, there’s no one standard way to make this. Besides the crab, and some kind of tomato product, I couldn’t find two recipes alike. What you see here is my take on this, but it does contain many of the most typical ingredients. Most are easy to find, except maybe the tamarind paste, although any high-end grocery chain should stock some in their international foods section. If you can’t find it, maybe add a little extra pinch of sugar, plus the juice and zest of one lemon. Obviously the most important ingredient is the cra...

When I tell people I don’t like gnocchi, I always have to clarify that I’m talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese. Unless created by the hands of a true master, traditional potato gnocchi are too often dense, gummy nuggets of disappointment. However, as temperamental as the classic recipe is, these cheesier, low-starch versions are really quite simple. These are often made with drained ricotta, and you are welcome to substitute, but here we’re going with mascarpone, a very rich and luscious Italian-style cream cheese. Along with Parmigiano-Reggiano, all you need besides the cheese is some cooked squash, and just enough egg and flour to keep it all together. Once your mixture is done, and you let it firm up overnight, you have a few options as far as final service. You can follow the spoon-boil-fry-serve method seen herein, or you can do the sp...