Omelet Sosis dan Sayuran

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Sajiah nikmat dan sehat sebagai alternatif menu sarapan. 

Bahan:
100 ml putih telur, kocok lepas
½ sdt garam
1 sdt lada halus
4 sosis
100 g brokoli, potong-potong dan blansir
1 wortel, iris sesuai selera dan blansir
200 g baby potato, kukus
1 sdm butter
1 sdm peterseli, cincang

Cara membuat:

1. Masukkan garam dan lada ke dalam putih telur kocok. Aduk hingga rata. Panaskan pan persegi. Tuang adonan telur sedikit demi sedikit hingga membentuk dadar lalu gulung dan tahan. Tuang kembali adonan telur. Letakkan sosis di bagian tengah. Gulung kembali dadar telur. Lakukan hal ini hingga semua adonan dan sosis habis.
2. Sayuran pelengkap: Tumis brokoli, wortel dan kentang dengan butter. Taburi peterseli. Aduk hingga rata.
3. Sajikan omelet dengan sayuran.

sumber : menshealth.com

Sate Bumbu Avokat

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Sate bumbu kacang atau kecap itu sudah biasa. Bagaimana dengan sate bumbu avokat? Kal kalah lezat dan pastinya lebih sehat! 

Bahan: 
500g  has dalam  memarkan, iris dadu 2cm
2 buah avokat matang, kupas cincang halus
3 sdm daun basil cincang
5 buah bawang putih, cincang halus
1 buah jeruk lemon, parut kulit dan peras airnya
1 sdt lada hitam, memarkan
1 sdt garam
50 ml minyak zaitun
Tusuk sate

Cara membuat:

1. Lumuri daging dengan avokat cincang, basil cincang, bawang putih cincang, kulit dan air jeruk lemon, lada hitam, garam dan minyak zaitun, diamkan beberapa saat.
2. Panaskan bakaran sate, tusuk masing-masing 4 potong daging, lakukan hingga habis.
3. Bakar sate hingga kedua sisinya matang, panaskan sisa bumbu perendam hingga mengental siramkan diatas sate ayam.

sumber : menshealth.co.id

Spicy Beef Laab Salad

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Pemenang Top Chef dan pakar masakan Thailand modern Harold Dieterle, menggunakan trik khusus untuk mengurangi dampak terbakar akibat mengonsumsi cabe lewat hidangan ini. Dia mengeluarkan biji cabe untuk mereduksi rasa ‘panas’ dan memasangkan hidangan daging pedas dengan air perasan jeruk nipis dan bumbu segar yang memberikan efek dingin. Langkah ini dilakukan untuk membuat rasa cabe tetap terasa dalam hidangan, tapi tak memberikan rasa terbakar pada pengonsumsinya.

Anda butuh:
1 sdm minyak sayur atau canola
450 gr daging sapi
1 siung bawang merah, cincang halus
2 siung bawang putih, cincang halus
2 sdt jahe cincang halus
1 batang serai, memarkan
1 buah cabe rawit, buang biji dan cincang halus
1-2 buah cabe merah
½ cangkir buncis
1½ cangkir cincangan daun basil, mint, dan atau ketumbar
2 sdm kecap ikan
2 sdm air perasan jeruk nipis
Selada romaine
sumber : menshealth.co.id
Cara mengolah: 

1. Panaskan minyak di wajan di atas panas tinggi hingga mulai berasap. Masukkan daging dan masak, aduk sesekali hingga warnanya tak lagi merah muda. Tiriskan lemaknya dan kemudian kembalikan daging ke wajan.
2. Tambahkan bawang merah, bawang putih, jahe, cabe rawit, dan separuh bagian cabe merah. Masak, aduk sesekali, sekitar 1 menit. Tambahkan buncis, masak lagi, aduk sesekali, sekitar 1 menit. Masukkan bumbu lain, kecap ikan, dan air perasan jeruk nipis. Rasakan tingkat kepedasannya dan tambahkan sisa cabe merah jika Anda menginginkan.
3. Tempatkan selada romaine di piring. Letakkan laab di atasnya. Sajikan untukk 4 porsi.

Singapore Mei Fun

Singapore Mei Fun

12 oz rice noodles
2 Tbsp vegetable oil
4 eggs, beaten
2 tsp grated ginger
2 cloves garlic, minced
1 1/2 cup shredded carrot
1 red bell pepper, thinly sliced
1 1/2 cup green cabbage, shredded
1 1/2 cup red cabbage, shredded
1 cup leftover pork, chicken or beef – sliced (optional)
1 1/2 cup bean sprouts
4 scallions, sliced

For the sauce:
1 Tbsp hot curry powder (or your favorite curry powder)
1 tsp ground tumeric
1 tsp paprika
1/2 tsp crushed red chili flakes
1/4 cup soy sauce
3 tsp sesame oil
1 Tbsp lemon juice
1 Tbsp rice wine vinegar
1 Tbsp Sriracha
1 tsp grated ginger
2 cloves garlic, minced

Soak the noodles according to the package instructions (Usually soak in hot water for 15 minutes). Drain well and set aside in the colander.

Combine all the sauce ingredients in a medium bowl, stir to combine.

Heat 1 Tbsp oil in wok over medium-high heat. Add the eggs and cook, stirring constantly, until the eggs are cooked and scrambled. Remove to a small bowl and set aside.

Add remaining oil to the wok and increase heat to high. Add ginger garlic paste, and stir until fragrant – about 30 seconds. Add the carrot, bell pepper, and cabbages to the wok. Toss using a pair of tons until starting to soften – about 2 minutes.

Add in the rice noodles, sliced meat, bean sprouts, scallions, scrambled eggs, and finally the sauce. Toss well to combine everything and cook for an additional minute.

Serve hot with additional Sriracha and soy sauce, if desired. 

Source: adapted from Messy Kitchen Stories

Crab Rangoons

Crab Rangoons

8 ounces cream cheese, at room temperature
1 Tbsp  + 1 tsp powdered sugar
1/2 tsp kosher salt
3 scallions, thinly sliced
8 ounces imitation crab meat, chopped
24 wonton wrappers
small bowl of water
canola or vegetable oil, for frying

Place about 6 cups of oil in a dutch oven and bring to 350 degrees. Place a cooling rack inside a baking sheet, and top with paper towels – set aside.

In a medium bowl combine the cream cheese, powdered sugar and salt. Add the crab meat and scallions and mix until combined.

To assemble the rangoons – lay a wonton wrapper on a flat surface, with a corner facing towards you. Using the bowl of water, use your finger to wet the edges of the wonton wrapper. Place about 2 tsp filling in the center of the wrapper, and then fold the bottom corner to the top corner to form a triangle. Press on the edges with your fingers to firmly secure.

Fry rangoons in hot oil for about for about 3 minutes, until golden brown. Remove from oil and drain on prepared baking sheet. Repeat with remaining rangoons.

Source: our family friend Karole

Eli’s Asian Salmon

Eli’s Asian Salmon

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
3 Tbsp light brown sugar
1/4 cup rice wine vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon toasted sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, brown sugar, rice vinegar, lemon juice, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Adapted from Barefoot Contessa At Home by Ina Garten

Shrimp and Snow Pea Stir-Fry

Shrimp and Snow Pea Stir-Fry

1 pound large shrimp, peeled and deveined
8 ounces snow peas
1 cups broccoli florets
1 cup sliced carrots
1/2 cup sliced water chestnuts
2 tbsp soy sauce
2 tsp vegetable oil
2 cloves garlic, minced
2 scallions, chopped

For the sauce:
1 cup chicken broth
1 Tbsp + 1 tsp cornstarch
2 Tbsp Chinese rice wine or dry sherry
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp salt
1/2 tsp sugar

Combine sauce ingredients in a liquid measuring cup and whisk to combine. Set aside.

Bring a medium pot of water to a boil. In a large bowl, combine 1 cup of ice and 2 cups of water. Toss broccoli florets into the boiling water for 2 minutes. Remove, and place in the ice bath to set the color and stop the cooking process. Drain, and place florets on a clean kitchen towel to dry.

Heat a wok or large skillet over high heat. Add 1 tsp vegetable oil. Add shrimp to the pan, stirring to cook evenly, until cooked on all sides. About 2 minutes. Remove from pan.

Add remaining teaspoon of oil, as well as the scallions and the garlic. Stir fry for 30 seconds before adding the snow peas, broccoli, and carrots. Cook for about 4 minutes, stirring constantly, until veggies are crisp-tender. Add water chestnuts and stir-fry for an additional minute. Return shrimp to the wok.

Reduce heat to medium, and slowly pour the sauce into the wok. Cook until sauce thickens, about 1 minute.

Serve immediately over rice.