COURTESY FROM MICHEL
Bahan Bahan:
3 ekor Ketam (dicuci dan disiang)
20 biji Lada merah
5 biji Bawang putih
10 biji Bawang merah
4 labu Bawang besar
50 sen Daun ketumbar
50 sen Lada hitam
Air, garam dan gula secukup rasa
Cara Cara:
1. Lada merah, bawang putih dan bawang besar, bawang merah dan akar daun ketumbar dikisar halus.
2. Lada hitam dikisar kering.
3. Tumis bahan yang dikisar halus hingga wangi dan baru masukkan lada hitam, gula, garam dan air, lalu dikacau rata.
4.Masukkan ketam dan daun ketumbar, masak hingga kering dan taburkan daun ketumbar di atas ketam.
Sunday, July 19, 2009
CHILLI CRAB
COURTESY FROM MICHEL
Bahan-Bahan:
4 ekor Ketam (dibelah dua)
30 tangkai Lada kering (dikisar)
15 biji Bawang kecil (dikisar)6 ulas Bawang putih (dikisar)
1 inci Halia (dikisar)
4 batang Serai (dititik)
1 mangkuk kecil Santan kelapa
Sedikit air perahan asam
Garam, serbuk perasa dan sedikit minyak
Hiasan:
Daun pisang
2 tangkai lada hijau
2 tangkai lada merah
sedikit daun ketumbar
Cara Cara:
1. Tumis bahan yang dikisar halus berserta 4 batang serai yang dititik hingga garing
2. Masukkan air perahan asam dan santan. Setelah itu masukkan ketam, garam dan serbuk perasa. Kacau supaya tidak pecah santan.
3. Bila masak bolehlah dihidangkan dan dihiaskan dengan bahan bahan hiasan.
Bahan-Bahan:
4 ekor Ketam (dibelah dua)
30 tangkai Lada kering (dikisar)
15 biji Bawang kecil (dikisar)6 ulas Bawang putih (dikisar)
1 inci Halia (dikisar)
4 batang Serai (dititik)
1 mangkuk kecil Santan kelapa
Sedikit air perahan asam
Garam, serbuk perasa dan sedikit minyak
Hiasan:
Daun pisang
2 tangkai lada hijau
2 tangkai lada merah
sedikit daun ketumbar
Cara Cara:
1. Tumis bahan yang dikisar halus berserta 4 batang serai yang dititik hingga garing
2. Masukkan air perahan asam dan santan. Setelah itu masukkan ketam, garam dan serbuk perasa. Kacau supaya tidak pecah santan.
3. Bila masak bolehlah dihidangkan dan dihiaskan dengan bahan bahan hiasan.
CHOCOLATE CUPS
COURTESY FROM MICHEL
Ingredients
•2/3 cup whole milk
•1 egg
•2 Tbsp. sugar
•Pinch salt
•1 cup semi-sweet chocolate chips
•2 Tbsp. hazelnut syrup
•4 demitasse cups
•1 cup whipping cream
•2 Tbsp. sugar
•Mint sprigs, for garnish, optional
A) When planning your menu, make this dessert first to allow these chocolate cups to set and chill.
B) Heat milk in a small pan over moderate heat until it comes to a boil.
C) In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and syrup. Run processor or turn on blender to low setting.
D) Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth.
E) Spoon chocolate into 4 demitasse cups and chill.
F) After dinner, beat cream until soft peaks form.
F) Add a little sugar and beat to combine.
G) Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons.
If you use teacups, this recipe will yield 2 cups, rather than 4.
Ingredients
•2/3 cup whole milk
•1 egg
•2 Tbsp. sugar
•Pinch salt
•1 cup semi-sweet chocolate chips
•2 Tbsp. hazelnut syrup
•4 demitasse cups
•1 cup whipping cream
•2 Tbsp. sugar
•Mint sprigs, for garnish, optional
A) When planning your menu, make this dessert first to allow these chocolate cups to set and chill.
B) Heat milk in a small pan over moderate heat until it comes to a boil.
C) In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and syrup. Run processor or turn on blender to low setting.
D) Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth.
E) Spoon chocolate into 4 demitasse cups and chill.
F) After dinner, beat cream until soft peaks form.
F) Add a little sugar and beat to combine.
G) Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons.
If you use teacups, this recipe will yield 2 cups, rather than 4.
UPSIDE DOWN APPLE PIE
COURTESY FROM MICHEL
Yield: 4
Ingredients:
•1 cup pastry flour
•1 tbsp sugar
•1/2 tsp salt
•1/2 cup frozen butter
•4 tbsp ice water
•1/4 cup butter
•1/2 cup sugar
•3 x golden delicious apples, cored and sliced into 6 pieces each
Directions:
1. Put flour into a large bowl and whisk in sugar and salt.
2. Grate in frozen butter and blend lightly with fingertips.
3. Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.
4. Melt butter in an ovenproof skillet and add sugar.
5. Swirl pan around to help dissolve sugar and then let it caramelize.
6. Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.
7. Preheat oven to 375°F.
8. Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
9. Bake for 30 minutes, until pastry is golden.10. Invert onto a serving platter while tart is still warm.
Yield: 4
Ingredients:
•1 cup pastry flour
•1 tbsp sugar
•1/2 tsp salt
•1/2 cup frozen butter
•4 tbsp ice water
•1/4 cup butter
•1/2 cup sugar
•3 x golden delicious apples, cored and sliced into 6 pieces each
Directions:
1. Put flour into a large bowl and whisk in sugar and salt.
2. Grate in frozen butter and blend lightly with fingertips.
3. Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.
4. Melt butter in an ovenproof skillet and add sugar.
5. Swirl pan around to help dissolve sugar and then let it caramelize.
6. Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.
7. Preheat oven to 375°F.
8. Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
9. Bake for 30 minutes, until pastry is golden.10. Invert onto a serving platter while tart is still warm.
SHEPHERD'S PIE
Courtesy from Michel
INGREDIENTS
1 kg potatoes, peeled and cubed
2 tbs sour cream
1 large egg yolk
1/2 cup beef stock
Salt and freshly ground black pepper
1 tbs extra-virgin olive oil
800 g ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
1/2 cup frozen peas
2 tbs butter 2 tbs flour 1
cup beef stock2 tsp
Worcestershire1 tsp sweet paprika
2 tbs chopped parsley
A) Boil potatoes in salted water until tender, about 12 minutes.
B) Drain potatoes and pour them into a bowl.
C) Combine sour cream, egg yolk and beef stock.
D) Add the cream mixture & butter into potatoes and mash until potatoes are almost smooth.
E) While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef or lamb.
F) Season meat with salt and pepper.Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
G) Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
H) In a second small skillet over medium heat cook butter and flour together 2 minutes.
I) Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.
J) Add gravy to meat and vegetables. Stir in peas.
K) Preheat oven 400C.
L) Fill a small rectangular casserole with meat and vegetable mixture.
M) Spoon potatoes over meat evenly.
N) Bake for 30 minutes.
O) Top casserole dish with chopped parsley and serve.
INGREDIENTS
1 kg potatoes, peeled and cubed
2 tbs sour cream
1 large egg yolk
1/2 cup beef stock
Salt and freshly ground black pepper
1 tbs extra-virgin olive oil
800 g ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
1/2 cup frozen peas
2 tbs butter 2 tbs flour 1
cup beef stock2 tsp
Worcestershire1 tsp sweet paprika
2 tbs chopped parsley
A) Boil potatoes in salted water until tender, about 12 minutes.
B) Drain potatoes and pour them into a bowl.
C) Combine sour cream, egg yolk and beef stock.
D) Add the cream mixture & butter into potatoes and mash until potatoes are almost smooth.
E) While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef or lamb.
F) Season meat with salt and pepper.Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
G) Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
H) In a second small skillet over medium heat cook butter and flour together 2 minutes.
I) Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.
J) Add gravy to meat and vegetables. Stir in peas.
K) Preheat oven 400C.
L) Fill a small rectangular casserole with meat and vegetable mixture.
M) Spoon potatoes over meat evenly.
N) Bake for 30 minutes.
O) Top casserole dish with chopped parsley and serve.
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