RESEP MASAKAN ORIENTAL

Help Wanted! As some of you already know, I'm putting together an American cookbook for Parragon Publishing. If you'd like to help, I'll be posting a series of photos from recipes being produced for the book, and I'd love to have some of you loyal readers testing them. Beneath the photo, you'll see a link to the written recipe on my American Food site, where the recipes are also being published. Since I'll be doing so many recipes, I'll also be posting a couple videos a week from the collection, but I really want to know if the instructions in the recipes work even without seeing them. Click here to try this Classic Dinner Rolls Recipe . Please report back! Thanks and enjoy!

The hardest thing about this ultra-simple, no-knead bread recipe is somehow managing not to drink that last bottle of beer. In fact, if this recipe goes viral, you may actually see a “7-Pack” introduced into the market. My beer drinking experience far exceeds my beer bread baking experience, so I’m not entirely sure exactly what the beer does here, but anecdotal evidence suggests it does delicious and beneficial things. Besides, it just feels right. When I stirred that bubbly brew into the foamy sponge, I swear I could hear the yeast moaning. This is adapted from a recipe that my Uncle Bill adapted from our famous no-knead ciabatta bread recipe . That dough only uses a pinch of yeast, and takes about 18 hours to rise, but my Godfather proved that you could get similar results in just a few hours with this short-cut method. So, if you were using the rising time as an excuse for not making homemade bread, well then, now what are you going to use? This really is an easy, fun, and fast rec...

No, I couldn't, but when I eat a meatless dish as delicious as this mushroom ragout (pronounced ragoooo), I realize there are plenty of recipes that are just as tasty and satisfying as my favorite meat dishes. Of course, almost anything is good poured over garlic toast, and you'll see a great trick for ultra-fast and easy garlic-scented toast in this video recipe I recently produced for About.com. I did sneak some chicken stock into the sauce, but if you are a vegetarian you can use a vegetable stock and it will be fine. Whenever I do a video recipe that uses Marsala wine I get lots of emails about what they can substitute. You can't, go get a bottle of Marsala wine. Just regular Marsala, not the sweet dessert Marsala as it is way too sweet to cook with. Ask the person at the wine shop to help you; tell them you are cooking with it and don't want the sweet variety and they will show you the right one. Buy the cheapest one of the selection they give you, and you're ...

The first photo is a lovely white pizza done by one of my protégés, Jairus. He sent it in with the name "no-knead lamb shank pizza," which would have been very cool, if it had been true. He admits this was actually don e with leftover pork, which I have to say trumps lamb shank as a pizza topping any day. The second photo is "awesome Ciabatta" as its creator Claude describ es it. I can only assume he learned everything he knows from watching the site. I can see no visible signs of unnecessary kneading. Thanks fellows. Lastly, a video disproving one of the great bread myths of our time - that you can eat a slice of Wonder Bread in less than 60 seconds.

Entertaining during the holidays usually means plenty of costly, complicated, and time-consuming recipes, so absolutely no one would blame you if you simply tossed a tube of store-bought dinner rolls into the oven to save a little time and effort. Of course the problem with that, at least for loyal followers of this blog, is that some or all of your family members will have seen this video by then, and you may get a few looks. Not that they would never question your undying love and devotion to their happiness, but hey, why take a chance? Assuming that you have an electric mixer, besides a few minutes of cutting and balling the dough, these really aren’t that much work to make. If you don’t, and would have to knead this by hand, then let your conscience be your guide. I think I speak for your entire family when I say, we know you’ll do the right thing. Anyway, as far as holiday dinner rolls go, these are pretty lean. You can certainly up the melted butter amount, and toss in a egg or...

When I treat myself to a personal “food wish,” it’s usually something I’ve eaten out and become obsessed over, and this episode is a classic case. There’s a Ligurian restaurant called Farina near us, and I’ve become a full-blown focaccia di Recco stalker.  After watching them make it in front of me so many times, I had to give it a try. It doesn’t look like the focaccia most of us are used to, but come to find out, “focaccia” simply means any flatbread cooked in a hearth, and varies region to region. This particular example hails from Recco, and is nothing more than some Stracchino cheese trapped in between two, super-thin layers of dough. The dough is nothing more than flour, water, olive oil, and salt; but thanks to a very hot oven, and this probably ancient technique, some serious flatbread magic happens. As I confess in the video, I was scared to use too much cheese, but I’ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between th...

My love for the no-knead method has now b een extended to my pizza dough reci pe. You kn ow the sayi ng, "if it's not broken, don't fix it?" Well, when it comes to my pizza dough I' m glad I ignored that chestnut. My pizza dough recipe wasn't broken, but I fixed it anyway , and am very glad I did. As I expected, the magic that is no-knead bread, adapted beautifully to this purpose. After one day, and almost no effort, I had enough soft, and supple dough for 2 regular, or 4 small pizzas. As you see in the video recipe, I ended up making a "white" garlic pizza, which was one of my childhood favorites as prepared by my grandmother. This pizz a, made from not much more than garlic, olive oil, and cheese, really shows off the character of the dough. Give this dough a try, and maybe even give white pizza a spin. Enjoy! Dough Ingredients: 1 1/2 cup water 1/4 tsp dry active yeast 1 1/4 tsp sa lt 1/4 tsp sugar 2 tbsp olive oil 1/2 cup wheat flour 2 1/2 ...

If you love chicken cordon bleu because it’s “fancy,” and you serve it primarily to impress dinner guests with your culinary skills, then this video is really not for you. However, if you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, then stick around. Don’t get me wrong, I love the classic preparation, and will do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can deliver the same basic flavor and texture profile with significantly less time and effort. By the way, while most consider this a French recipe, the word on the street is that this actually originated in Switzerland. That doesn’t really have any bearing on the recipe, but since I can’t remember ever giving the Swiss a hard time here, I thought I’d take this opportunity to ask, what’s up with those pocketknives? You really need one tool that can both kill a squirrel and puck nose hairs? Seems a lit...

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...

From Matthew Stanczak " I made your recipe the other day..........it came out great.......!!!" Jim Peterfeso sent this picture of a sourdough no-knead loaf. "The recipe was adapted from your sourdough recipe, but was wetter and cooked in a cast iron pot." Martin says, "Here's my attempt at a no-knead bread recipe. I baked the dough in a very hot Lodge cast iron pot. Thanks again." This fantastic pairing is from Travis A, who says, "Last night I made the no-knead bread and Fromage Blanc . They were sooo yummy, I ate the whole thing in one sitting.... with a few friends of course." These beautiful twin s are from Rosko. Now, why didn't I think to make a double batch? I do need leftover bread for stuffing.

Every year, you dream about putting out fresh, homemade biscuits on the holiday table; but fear of failure, and the convenience of those popping fresh tubes, makes it nothing more than an annual fantasy. Then, you found out about these cream biscuits. Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which not only makes the recipe fast and easy, but also produces a biscuit that’s light, moist, and flaky. To that end, try and get some self-rising flour. You can make your own (see below), but for whatever reason, the pre-mixed stuff seems to work better.  As far as cutting goes, I don’t like to roll the dough too thin just to get more cuts. I do it about 5/8-inch thick, cut six nice biscuits, and then use the trimmings to get 4 or 5 more. You can get 12, but that depends on the exact size of your cutter. The nice thing about this dough is that re-rolling doesn’t seem to damage the texture. If you do decide to raise your biscuit game this holiday sea...

As I’m sure you’ve heard by now, possibly in our last post, today is National Homemade Bread Day. So, I decided to do a flatbread video, demonstrating what was probably the world’s first wheat-based bread. It never ceases to amaze me how a little flour and water can be transformed into such delicious, gorgeous bread, and in just a matter of minutes at that. Inspired by the thought of these earliest flatbreads, I went with about half wheat flour and half all-purpose, as well as a little spoon of corn meal for some extra texture.   I’ll be giving no ingredient amounts below. Flatbread’s not like that. Combine water, flour and a pinch or two of salt; and mix together as shown until you have a soft, sticky dough. That’s it. The other key is to use a very hot cast iron pan or griddle. You can wipe the surface with a tiny bit of vegetable oil, but basically a dry pan works the best. If you’re not in a hurry, wrap your dough and let it sit on the counter top for an hour or two. This will...

Here we go again, delving into the treacherous topic of changing up your traditional Thanksgiving side dishes. This time, it’s an old-fashioned cracker dressing vying to be that surprise, uninvited guest. Sure some you alternative lifestylists may go for the cornbread, but generally, bread-based variations rule the day. There’s a great reason for th is ; they’re easy, delicious, and most importantly, very familiar. Therein lies the problem. Why mess with past success? Your loved ones wait all year for your Thanksgiving feast, so why take the chance of disappointing them on the big day? You have the entire rest of the year to do that. Anyway, I’m not going to try and convince you that this is a superior dressing, or that you should change your regular routine, but if you’re someone wh o's looking for a change of pace dressing, that’s still very familiar and comforting, this could be the one. Of course, you can use whatever ingredients you normally add to your bread dressing, and ...

Word on the street is that tomorrow, November 17th, is National Homemade Bread Day, and to celebrate I thought I'd post a few of our most popular, and critically acclaimed videos. By the way, I have this idea for a diet where you get to eat bread, but only if you bake it fresh yourself.  Since most of us are fairly lazy, this would become maybe a once a week thing, which has to be a better alternative than that daily dosage of supermarket, pain d'preservative. It's still in the brainstorming stage, and there's no book deal yet, but I'll keep you posted. In the meantime, go make some homemade bread. Click on the title to see the original post, and as always, enjoy!  No-Knead Beer Bread You like beer. You like bread. So, what are you waiting for? Pro Tip: Even though you only need one beer, get a six-pack. Perfect French Baguette This is the video French bakers don't want you to see. People don't think they can make bakery-quality loaves at home, but those...

Looks like friend of the site, Rickey Galloway , had some great results with the no-knead bread recipe ! If you make it, please send in a photo (or link) and I will make your loaf famous also. Enjoy!

The biggest challenge with presenting this chocolate sea salt crostini recipe is getting people to stop thinking, "dessert," and start thinking, "great special occasion savory snack." Not that t here's anything wrong with this as a dessert (it's actually Michele's "favorite" dessert), but for my money it makes for a better, and very unique, hors d'oeuvre. Speaking of money, you're going to need a little bit extra to do this recipe right. For this to work as a savory bite, the chocolate must be very dark, bittersweet, and world-class. Look for names that are hard to pronounce, and labels with percentage symbols are always a good sign (the higher %, the better for this). For the bread, you're going to want to find your town's best baguette. The extra virgin olive oil should robust, peppery, and of the highest quality. Lastly, the salt must absolutely be the crystallized, flaky sea salt shown herein. Once all these ingredients are...

As promised, here’s the video for how to make your own puff pastry shells, or vol au vents, as they'd be called in France, and select U.S. locations. These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes. Having said that, even though I was filming, and working way too slowly, these still came out pretty well. Once they’re filled they look great, so it’s not that big of a deal, but in general, the colder the dough, the nicer the final product. Other than being too rough with the dough, the other common mistake is under cooking. Your shells might look beautiful at 15 minutes, but may still be kind of raw ...

I may never knead bread again, ever. I'd heard about this mythical no-knead bread method for years, but never got around to trying it. Like many cooks, I just assumed that how in the world could any decent bread be made without kneading. It just didn't make sense. Then, a few weeks ago, a commenter sent me a link for a no-knead video done by Mark Bittman. As the sender promised, it blew my mind. The only thing I didn't like about the technique was the way it was finished by baking in a red-hot Dutch oven. I figured there had to be a w ay to make this work by just baking on a pan as per usual. As I say in the video recipe, there is no trick photogr aphy, or editing to make this look easier than it is. It's the kind of recipe someone who has never baked before could master the first time. Since the holiday season is almost upon us, I decided to replace a bit of the water with pumpkin puree. The results were quite stunning. The flavor is very subtle, just a slight earthy...

I could have just Googled a pumpkin bread recipe. I'm sure there are hundreds of excellent ones, tested and retested, right there for the taking. But I didn't, because I had something better, a theory. Theoretically speaking, there is nothing better than a good theory. My theory was that if I took my banana bread recipe, which is one of my absolute favorites, and used pumpkin puree in place of the mashed, ripe bananas, I would have an equally impressive loaf. So, what were the results of this grand pumpkin bread experiment? A very decent loaf of quick bread, which would make a handsome addition to any holiday dessert table! Having said that, next time I make it, I will be tweaking some things. This was very good, but didn't have the I-can't-stop-eating-this-ness of the banana bread recipe. Considering the obvious fact that bananas and pumpkins are not the same thing, I will adjust the sweetness and fat content a bit to compensate. Anyway, stay tuned for future updates, ...

The third best part of this job, after the fame and fortune, is learning about unique, new foods; and this farinata video is a perfect example! Until it was requested by a Vlad Kiperman (if that is his real name), I had no idea this tasty, and dead simple recipe even existed. It’s so good, I’m kind of sad the discovery came so late in life. Farinata is nothing more than a simple garbanzo bean flour batter, which is spiked with olive oil and salt, and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. This is so simple and subtly flavored that it’s a kind of hard to describe. You may be familiar with the taste of garbanzo (aka chickpeas) in things like hummus and falafel, but here it’s not combined with other strongly flavored ingredients, and so you’re getting pure, un-cut bean. It’s going to be easier for me if you just make it and taste for yourself. ...