Stir Fried Rice Vermicelli with Crab (Resep Bihun Goreng Kepiting) ala Dentist Chef

Resep Bihun Kepiting Saus Lada Hitam

rice vernicelli crab stir fry black pepper recipe

Stir Fry Crab with RIce Vermicelli and Black Peppercorn Sauce

Stir fry crab with rice vermicelli or beehoon is a popular chinese (cantonese) style dish. Rice vermicelli or bihun in Bahasa Indonesian are thin noodles made from rice and are a form of rice noodles. Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. One particularly well known, slightly thicker variety, is called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.

rice vermicelli crab recipe stir fry blackpepper

Recipe Stir Fry Crab with Rice Vermicelli in Black Peppercorn Sauce

Stir Fry Mud Crab with Giant Rice Beehoon or Vermicelli in Black Pepper Sauce is called Bihun Kepiting Lada Hitam in Indonesia. Giant Rice vermicelly or Bihun Besar in Bahasa Indonesian are called rice noodle. Rice nooddles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, Idiappam, a type of rice noodle, is usually freshly made at home and tends to be far more tender with distinctive texture, as opposed to the dried form of Chinese noodles.

resep bihun kepiting saus lada hitam enak ala dentist chef

Crab Beehoon or Vermicelly Stir Fry in Black Peppercorn Sauce, Bihun Kepiting Lada Hitam

Along with this stir fry mud crab with rice noddle or vermicelli in black peppercorn sauce recipe, i share several tips and tricks for The tips for cooking rice noodle.  When you stir fry rice noodle, stir it quickly and use a high flame. Throw the rice noodle into wok pan only when all seasoning, seafood, meat  and vegetables cook through. Second, don’t ever over do when stirring rice noodle because it’s fragile and easily break into segment when overcooked.  Then, don’t for get to follow the package instruction when you need to precooked it before stir frying.

Ingredient:

Crab Vermicelli/Beehoon in Black Pepercorn Sauce Recipe:

  • 1 med sized crab, about 700 gr, cleaned, drizzle with lime juice, salt and pepper, set aside
  • 250 gr bihun besar/giant  rice vermicelli/ rice noodle, cooked with package instruction, flushed with ice water, drain, set aside
  • 6 cloves garlic, finelly chopped
  • 3 tbsp oyster sauce
  • 1/2 tbsp chilli flakes
  • 1 tbsp sweet soy sauce
  • 1 tbsp thai fish sauce
  • 1 tsp tamarind paste *or you can substitude with 1 tbsp balsamic vinegar
  • 1 tsp freshly gronded black pepper
  • salt to taste
  • 1/2 cup water

Instruction:

  1. Drained the crab well, deep fried on smoking hot oil in 3-4 minutes antil nearly done , set aside
  2. Saute the garlic and black peppercorn until fragrant with 2 tbsp oil in the wok pan.
  3. Add chilli flakes, oyster sauce,soy sauce, fish sauce, tamarind paste and some saltt.
  4. Add the crab, saute about 1 minutes. Add the water and bring to boil
  5. Simmer until the sauce is thicken.
  6. Set your flame  as the biggest as possible, quickly throw the rice noodle in.
  7. Stir it quiqckly about 1 minutes, don’t overdo it
  8. Serve immediately with crispy shallot and spring onion springkled above.

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Resep Pasta Spaghetti Con Le Sarde ( Pasta with Sardine Fish) ala Dentist Chef

Resep Spaghetti Ikan Sarden

recipe pasta spaghetti con le sarde pasta ikan dentist chef

Pasta Spaghetti Con Le Sarde is literary means pasta with sardine/ macarel fish. It’s super easy, fast, delicacy and yet nutritionous dish. pasta con le sarde – long pasta with sardines. A strikingly simple plate of spaghetti, fennel, onions, and sardines garnished with golden raisins (sultanas) and pine nuts, but its layers of flavor and texture speak of Sicily’s multifarious heritage. Grapes, introduced by the Greeks in the 7th century B.C., combining with the tradition of using dried fruit in savory dishes. You can use fresh sardines fillet or store bought canned ones. I actually use spicy tomato canned sardine with ABC brand sardine.

resep spaghetti ikan sarden con le sarde pasta recipe

Ingredient:

  • 1/2  fennel bulb, roughly chopped
  • 1/2  onion, roughly chopped
  • 2 fresh tomato, small dice
  • 1/4 cup golden raisins
  • 1/4 cup black olives, sliced
  • 250 gr spaghetty, cook as the package instruction, set aside
  • 30 ml extra virgin olive oil
  • 1 can sardines packed in olive oil ( 1 use Spicy Tomato ABC Brand
  • 2 tbsp butter
  • 1/2 cups bread crumbs
  • 1 tbsp chili flakes flakes, to get some kick’in
  • salt n pepper to taste

Instruction:

  • mixed breadcrumb with butter, add some salt, put it in the oven until crisp up about 2 minutes in 180 deg celcius, set aside
  • heat up the olive oil, saute fennel and onion until soften and browned
  • add raisin, tomato, sardine, chilli flake  and black olives, simmer until thicken
  • add the spaghetti and mix well to coated the pasta all over
  • Serve the Pasta  Le Con Sarde with crispy breadcrumb

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Squid Ink Black Fettuccine with Mussle, Spicy Tomato Sauce & Black Olives ala Dentist Chef

squid ink pasta mussle tomato sauce recipe

Squid Ink Black Fettuccine with Mussle, Spicy Tomato Sauce & Black Olives Recipe

Resep Pasta Kerang Hijau Saus Tomat Pedas

Squid ink pasta mussle recipe tomato sauce

Squid Ink Pastawith Mussle in Tomato Sauce Recipe

Blame on me, i think that black pasta is totally sexy for romantic dinner, well that’s what i thought. The black colour comes from a squid ink that generously added to the pasta dough and bring the seafood savory hint to the dish. I’m actually add the blended squid head to the dough to make it the “real” seafood pasta enough. I use kerang hijau or mussles in spicy tomato sauce as a partner of crime of this delicacy sinfull dish

resep Kerang Hijau Pedas pasta hitam

Recipe Squid Ink Pasta with Mussle and Spicy Tomato Sauce

I use my HOMEMADE SQUID INK BLACK PASTA, but u can find the instant in supermarket or use regular pasta aswell…

Ingredient:

  • 125 gr Squid ink pasta or regular pasta, cooked until al dente, drain, drizzle with a little olive oil.
  • 200 gr mussles/ kerang hijau, clean throughly
  • 100 gr canned black olives, sliced
  • 1 medium (125 gr) canned tomato, chopped
  • 50 gr cherry tomato, pureed
  • 1 tbsp chilli flake/ cabe kering bubuk kasar or 30 gr chopped freah chillies
  • 2 tbsp olives oil
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • a pinch of mixed italian herbs
  • 100 ml dry white wine
  • salt n pepper to taste

Instruction:

  • Heat the olive oil, saute onion and garlic until soften an slighly browned
  • Add the chilli flake, cherry tomato puree and canned tomato, simmer until the sauce is thicken n reduce
  • Add the mixed italian herbs, black olives, mussles and dry white wine and seasoned with salt n pepper
  • Cover the sauce pan until the mussle is open and cooked, take the mussle and set aside, continue simmme the sauce
  • Add the pasta and stir well to coated the sauce all over  the pasta.
  • Put the pasta with mussle in serving plate and enjoy your meal….
Black Pasta squid ink tomato sauce

Squid Ink Fetuccine Pasta with Mussle and Tomato Recipe

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Pan Seared Lamb Chop with Cumin Crusted Recipe,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che

pan seared lamb chop tomato concase butteren couscous recipe

Pan Seared Lamb Chop Recipe with Tomato Concase and Butter Garlic Couscous

Resep Lamb Chop dengan Saus Tomat dan Kuskus

Lamb Chop Pan Grilled with tomato concase and buttered Couscous

Cumin Crusted Pan Seared Lamb Chop Recipe with Butterred Couscous and Tomato Concase

Lamb chop is one of my favourite meat selection, even simple pan fried or grilled with butter, salt and pepper can make me drooling. Todays menu is pan griled lamb chop with black cumi crusted marinade. The smells of  crusted black cumin is perfectly  blend with the smokey hind of the lamb chop.

lamb chop recipe black cumin crusted

Recipe Pan Seared Lamb Chop with Butter Garlic Couscous and Tomato Concase

Pan Seared Lamb Chop with Cumin Crusted Recipe:

Ingredient

  • 2 lamb chops
  • 2 tablespoons olive oil
  • 1 tablespoonblack cumin, toasted in a skillet, grond the half amount for marinade
  • 2 cloves of garlic, minced fine
  • 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried rosemary, minced
  • 1/2 teaspoon kosher salt and fresh grounded black peppercorn

Tomato concase recipe HERE

Butter Garlic Couscous Recipe :

  • 50 gr Couscous
  • 1 tsp Mc Cormic garlic powder
  • 2 tablespoon butter
  • 1/2 teaspoon kosher salt4 lamb chops
  • 75-100 ml water

Instruction:

Black Cumin Crusted Lamb Chop:

  • Trim off any excess fat from the lamb chops, and set aside as you make your marinade.
  • Mix olive oil minced garlic, rosemary, grounded black cumin, and black pepercorn, Spread the marinade all over the lamb chops, you should let the lamb chops marinade in this sauce for 30 minutes in the fridge
  • Cover the lamb chop with remaining toasted whole black cumin just before grilling,
  • Heat a pan to medium-high heat, check to make sure the pan is hot and sizzling when u put the lamb chop
  • Grill about 3 minutes per side for medium done or your desired doneness

Butter Garlic couscous:

  • Pour water, garlic powder, salt and butter in a heavy bottom sauce pan
  • boil the mixture, pour the cous cous, cover the sauce pan
  • Set your fire to the lowest flame that possible
  • when the couscous is pluff up, take it from the stove and let it rest about 2 minutes, stir soffly with a fork to make it more fluffy.

Serve the black cumin crusted lamb chop with butter garlic couscous and tomato concase

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Resep Udon Kari Seafood ala Dentist Chef

Resep Udon Kari Seafood ala Dentist Chef

Gosh….

It’t seems so long time ago i’m not posted a recipes…

well, actually i’m just simply persuing my thesis yet…

Kari udon ini mirip2 laksa seafood  khas Malaysia yang biasanya menggunakan bihun, tapi berhubung karena stok bihun lg kosong dan adanya cuma udon, ya aku pake mie jepang ini.  Hidangan pas menemani sore hari anda yg cloudy, dingin2 emang paling pas klo nyeruput makanan berkuah yang pedas..

Bahan:

1 pak udon (200 gr), bilas dengan air panas dan tiriskan

4 buah capit kepiting + 1 kaleng daging kepiting

6 buah bakso ikan (pake 100 gr fillet ikan pasti lbh enak)

6 buah udang berukuran sedang

2 sdm red curry paste ( kalo rajin buat sendiri aja pake cabe, bawang merah+ putih+ curry powder)

125 ml santan instan

1 buah jeruk nipis

Taburan: Cabe, bawang goreng dan daun bawang

Cara Membuat :

1. Tumis red curry paste sampai cukup harum

2. Masukkan  2 cup air dan santan , didihkan lalu masukkan kepiting, udang dan bakso ikan

3. Matikan api setelah semua seafood matang dan berikan air lemon secukupnya.

4. Susun udon dan seafood pada piring saji, siram dengan kuah kari

5. Taburi dengan bahan taburan dan sajikan segera

Serve: 2

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Homemade Ravioli Pasta with Chicken Parmigiano Stuffing ala Dentist Chef

Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a sauce.For todays project, i’ve made spicy ravioli pasts with soft filling  that consist ground  chicken, parmigiano cheese, garlic and celery. Somehow, the powdered dried chilli pepper  make some kick’in in this pasta, let’s try some….

look at that YuMmyLiciOUs Filling!!!!!!

To Make the Dough

  • 1 cups (125 g) all-purpose flour
  • 1/4 tsp. salt
  • 1 eggs
  • 2 tsp. olive oil
  • 10 ml water
  • 1/4 tsp dried chilli powder
  • Extra flour on hand for dusting

To Make Chicken Parmigiana Cheese Filling

  • 75 gr grounded chicken  fillet
  • 25 gr cheese( parmiggiano-reggiano/old parmesan)
  • 25 gr finely chopped celery stick
  • 2 tsp finely chopped garlic
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instruction :

Make the ravioli filling.

  • Mix all ingredients thoroughly until you have a smooth, paste-like consistency.

Make the ravioli pasta

Mix all the ingredients in large mixing bowl

    • Shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic.
    • Roll the dough in pasta maker, from no.1-6 or 7( ur choise of thickness)
    • make sure ur pasta sheet lenght is enought for 4 or more ravioli.
    • Take the ravioli filling and place a tablespoon of it in middle of a dough.

    • Fill a small bowl with water, dip your fingers in, and moisten around the outer edge of the dough square.
    • Fold the dough in half over the filling, making a half-moon shape. Be sure all the filling stays inside. Pinch the edges together and then seal the edges of the ravioli with your finger punch. Make sure to press firmly and go all the way around. This will add a “homemade” touch as well.

    • Cut the edge with pasta cutter

    • Repeat this process for all your dough square.
    • Dust the finished ravioli with flour to keep them from sticking together.
    • boil the ravioli pasta until your preference doneness, drain out and drizzle a little bit of olive oil

    Now your Homemade Ravioli is ready to go with your favourite sauce…

  • pesto, carbonara, tomato sauce, u named it…
  • * i prefer to saute the ravioli pasta with some garlic, chopped plum tomato, shimeji mushroom  and then ai add some white wine

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Resep Homemade Pappardelle Pasta & Thai Style Beef ala Dentist Chef

Pappardelle are large, very broad fettucinne pasta. The name reportedly derives from the verb “pappare” to gobble up. The fresh types are two to three centimetres (¾-1 inch) wide and may have fluted edges. Dried egg pappardelle have straight sides. This traditional pasta, a cousin to the smaller tagliattelle, was traditionally paired with wild boar sauces and rich hare sauces.

I’m so confused why this pasta is a kind of pricey than another pasta??? It seems to twice or three time more expensive. After ask Mr.Google, i found that this pasta is actually the same ingredient with another pasta. So then i’m trying to make it by myself…

Tt,s just so great texture and flavour !!!

Ingredients:

  • 1 cups all high protein flour
  • 20 gr Corn flour, for dusting
  • 3 medium  eggs yolk (or  just 1whole egg) , at room temperature
  • 4 teaspoons olive oil
  • Salt n peper to taste

Directions:

1.Sift the flour in a bowl.

2. Place the eggs, olive oil, salt n pepper in a bowl, then pour into the well; with a fork, break up the egg yolk, then gradually mix the wet ingredients into the flour mixture just until combined.

3. Knead with your hand, let it rest  in plastic wrap and refrigerate for 30 minutes

4. Divide into 2 ball, dust more with corn flour androlled it in your pasta maker with no.1 until no.5-6 into a sheet, turning occasionally, until you can see your fingers through the bottom.

5.  Dust the top of the sheet of dough with corn flour and loosely roll it into a cylinder.

6. Cut into 3/4-inch-wide slices using a sharp knife.

7. Loose or unwrap the pasta and gently toss to separate.

8. Cook in boiling water with seasoning in1-2 minutes until al dente, drain well

9. Toss with seasoning or cook it in your prefer way….

Thai Style Beef:

Stir fry thin slice of beef tenderloin with spring onion, garlic, and oenion and seasoning with tamarind, fish sauce, and thi style chili paste.

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Resep Mie Hitam Tinta Cumi Tumis Seafood Pedas (Black Squid Ink Pasta Noodle Recipe)

Mie berwarna-warni  lg booming bgt skrg, salah satu variannya adalah mie berwarna hitam yang bahan pewarnanya berasal dari tinta hitam cumi.  Jgn takut dulu sblm mencicipinya, tp menurutku mie ini eye catchy, apalagi kalau dipadukan dengan bahan lain yang berwarna cerah.  Warnanya jg semakin meriah dengan dasar mie hitam pekat.  Mie ini rasanya sangat gurih karena aku menambahkan kepala cumi yang dihaluskan dalam adonan,  teksturnya sangat kenyal  alami karena protein telur dan cumi yang terkandung didalamnya. Ditumis dengan seafood dan cabe kering yang pedas menggigit….

sungguh sajian yang istimewa, yuk bikin skrg!

Bahan:

Bahan Mie Hitam Tinta  Cumi :

5 ekor kepala cumi + kantong tintanya, haluskan

1 butir telur

1 sdt garlic powder

1 sdm olive oil

250 gr tepung terigu protein tinggi Cakra

air secukupnya, skitar 1 sdm

Bahan Tumisan Seafood Pedas :

250 gr cumi, potong cincin

150 gr scallop/ kerang kampak, tiriskan

100 gr fillet ikan tuna, iris agak tipis

100 gr udang kupas

30 gr cabe kering( lebih enak cabe rawit kering), geprak sampai agak remuk

5 buah cabe hijau. iris serong tipis

50 gr jagung muda, iris serong tipis* optional

3 siung bawang putih, cincang

3 siung bawang merah, cincang

2 sdm saus tiram

1.2 sdt garam

1 sdm kecap manis

1 sdt tepung maizena, larutka dgn air secukupnya

air secukupnya

1 sdt minyak wijen

Cara membuat mie hitam tinta cumi :

1. Campurkan semua bahan cair, aduk rata

2. Taruh tepung terigu  dan garlic powder dalam wadah, buat lubang ditengahnya, masukkan bahan  cair

3. Uleni sampai cukup kalis, potong 5 bagian, bulatkan

4. Istirahatkan selama 30 menit, baluri dengan terigu secukupnya

5.  Gilas dengan gilingan mie no.1

6. Gilas kembali dengan no. 4, sampai adonan licin

7. Potong dengan pemotong mie, taburi kembali dengan terigu secukupnya

8. Rebus dengan air yang diberi minyak dan bumbu lada, garam, dan bubuk kaldu sampai cukup matang.

9. Angkat dan tiriskan.

Cara Membuat Mie Hitam Tinta Cumi Tumis seafood pedas :

1. Panaskan 2 sdm minyak, tumis bawang putih  dan bawang merahsampai kecoklatan

2. Maukkan cabe kering, cabe hijaudan jagung muda, tumis sampai harum

3. Masukkan semua seafood dan semua bumbu

4. Tambahkan air secukupnya, tutup wajan sampai seafood setengah matang.

5. Masukkan mie hitam tinta cumi dan aduk sanpai bumbunya meresap

6. Masukkan larutan maizena sampai kuah cukup mengental, masukkan minyak wijen, angkat

7. Sajikan Segera

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Resep Butter Poached Salmon & Sliced Jalapeno’s Pepper Aglio Olio Spaghetti

Bosan dengan resep olahan Ikan salmon yang di grill atau dipanggang?

coba dengan mengolahnya dengan cara di rebus atau bahasa kulinernya “poached” dengan Wine dan Butter..

Jangan terlalu lama memasaknya agar fillet salmon tidak over cooked.

Hidangan ini cocok disajikan dengan  mashed potato ataupun french fries, tp berhubung stok kentang tidak ada, menu aglio  olio dengan irisan jalapeno pepper atau cabe gendot menjadi pilihan….

Bahan:

200 gr fillet Norwegian Trout Salmon

1 sdt air jeruk lemon

50 ml Creamy Dill Sauce ala Dentist Chef

200 gr Aglio Olio Spaghetti dengan modifikasi irisan memanjang jalapeno pepper/ cabe gendot

1/2 cup red wine atau anggur merah cap orang tua juga boleh

3 sdm premium salted butter

1 sdt bawang putih cincang

lada & garan secukupnya

Cara membuat :

# Lumuri ikan salmon dengan air jeruk dan bubuhi lada dan garam secukupnya, diamkan 10 menit dalam kulkas.

# Lumerkan butter dan masukkan bawang putih, tumis sampai cukp harum (jangan sampai kekuningan).

# Masukkan Potongan ikan salmon pd bagian kulitnya, biarkan sekitar 1 menit sampai fillatnya agak kaku.

# Masukkan Wine, masak smpai salmon cukup matang, angkat dan tiriskan

# sajikn dengan Creamy Dill Sauce ala Dentist Chef dan Aglio Olio Spaghetti  serta blanched Asparagus

 

 

 

Resep Lobster Spaghetti Saus Arrabiata ala Dentist Chef

resep lobster spaghetti arrabiata saus italia

recipe lobster saghetti arabiata sauce

Lobster adalah salah satu bahan menu yang biasanya disajikan disaat spesial.  malam natal ini aku berencana menyajikan Lobster dengan saus Arrabiata yang pedas menggigit diatas pasta spaghetti al dente. Wine pairing yang cocok adalah white wine yg ringan ataupun sparkling wine untuk mengimbangi bumbu lobster yang intens. Arrabiata atau yang berarti ‘marah’ dalam bahasa Italia menggambarkan rasa pedas hidangan ini.

Bahan:

2 ekor lobster (aku pakai lobster air tawar) ,belah dua memanjang, bubuhi garam dan lada secukupnya  goreng sebentar, angkat dan tiriskan

250 mg spaghetti, rebus sesuai petunjuk kemasan

2 sdm E.V.O.O

1 sdm bawang putih cincang

1 sdm cabe kering bubuk

1/2 cup tomat cincang

1 sdt pasta tomat

daun basil cincang

1/2 sdt oregano

200 ml red wine

garam secukupnya

Cara membuat lobster Saus Arrabiata:

  • panaskan minyak zaitun diatas wajan, tumis bawang putih sampai harum
  • masukkan cabe merah bubuk dan tomat cincang serta pasta tomat
  • masukkan red wine dan semua sisa bahan, lalu simmmer dengan api kecil sampai saus mengental
  • masukkan lobster yang sudah digoreng berikut spaghetti
  •  masak sampai bumbu meresap, sajikan segera

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Resep Fettucini Krim Ayam Brokoli/Creamy Chicken Broccoli Fettucinne ala Dentist Chef

Fetucinne memang paling pas dimasak gaya barat dengan campuran keju dan krim. Kali ini aku kembali terinspirasi dari resep fetucinni alfredo ala Pizza Hut, tp bahan pelengkapnya kuganti dengan ayam dan brokoli. Sajian ini cocok untuk disajikan sebagai menu sarapan, makan siang, ataupun makan malam.

Bahan:

125 gr fettucinni, rebus sesuai petunjuk kemasan

1 kuntum kecil brokoli, potong2

200 gr daging dada ayam, potong dadu

1 sdm bawang putih cincang

1 sdm margarin

2 sdm butter( merk Anchor)

100 ml susu plain

100 ml krim kental, larutkan setengahnya dengan 2 buah kuning telur

50 gr keju parmesan( pake cheddar parut jg boleh)

Kaldu bubuk, garam dan lada secukupnya

Cara membuat:

# Panaskan butter dan mentega, tumis bawang putih sampai harum, jangan sampai kecoklatan

# Masukkan daging ayam dan tunggu sampai dagingnya matang dan kemudian masukkan brokoli

# Kecilkan api, masukkan susu, keju  dan  setengah bagian krim kental, aduk perlahan sampai mengental dan sausnya mulus

# Masukkan fetucinni dan bumbui dengan kaldu bubuk, garam dan lada secukupnya, tunggu sampai cairannya mengental

# Masukkan campuran krim dan kuning telur, aduk cepat  sampai  telurnya matang dan sajikan segera

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Resep Mie Kepiting Khas Aceh ala Dentist Chef

Resep Mie Aceh Kepiting ala Dentist Chef

Seperti namnya, mie aceh adalah makanan khaa dari daerah Aceh yang biasanya berupa mie dengan bumbu kari yang kuat dan dipadukan dengan seafood seperti kepiting, udang ataupun dengan daging kambing, daging ayam dll. Mie aceh paling enak disajikan dengan kepiting utuh yang segar yang dimasak dengan bumbu karinya. Kali ini aku menggunakan mie spaghetti karenagak ketemu waktu nyari mie basah yang ukuran besar di spm. Rasanya kuah karinya sangat gurih karena daging kepiting yang ada di cangkang adannya aku ambil dan masak bersama mienya. Yuk bikin mie aceh sekarang !


Bahan:
125 gr spaghetti rebus sesuai petunjuk kemasan
1 ekor kepiting (700gr), bersihkan, buang insang, kukus dan ambil daging dalam cangkangnya, sisihkan
1 buah tomat ukuran kecil, iris membulat

Bumbu halus mie aceh:
5 buah cabe keriting
3 siung bawang merah
3 siung bawang putih
1 cm jahe
2 cm kunyit
1 sdt bubuk kari
1 buah sereh, ambil bagian putihnya yang lembut
1/2 sdt ketumbar
4 butir kapulaga
1/3 sdt jinten

Cara Membuat Mie Aceh:
# panaskan 3 sdm minyak goreng
# tumis bumbu halus sampai harum, masukkan daging dan capit kepiting
# masukkan mie dan air secukupnya
# masak sampai bumbu terserap
# sajikan dengan pelengkap bawang goreng, irisan daun bawang, emping dan acar ketimun.

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Resep Chicken Steak with Holandaise Sauce and Thai Curry Angel Hair Spaghetti Pasta ala Dentist Chef

 

Resep Chicken Steak with Holandaise Sauce and Thai Curry Angel Hair Spaghetti Pasta

Panjang banget judulnya ya ???
Intinya steak ayam dengan saus holandaise dan disajikan dengan pasta angl hair yang dimasak kari ala thailand. Dada ayam tanpa tulang dimarinasi dengan bumbu kari dan herbs kemudian di grill sanpai matang dan disajikan dengan saus holandaise buatan sendiri.

Bahan :
1 buah dada ayam tanpa tulang
100 gr pasta angel hair pasta, rebus sesuai petunjuk kemasan

Bahan marinasi Chicen Steak :
1 sdt bubuk kari
1/2 sdt rosemarry
1/2 sdt thyme
1/2 sdt garam
1 sdt minyak zaitun

Bumbu Thai Curry Angel Hair Pasta:
50 gr kacang merah, rebus sampai empuk
30 gr celery stick
1 sdm Thai curry paste
50 ml krim/santan
2 siung bawang putih, cincang halus
1 sdm minyak zaitun
1/2 sdt abon cabe kering/ sambal cabe
1/2 sdt garam

Bahan Holandaise Sauce :
2 sdm butter
1 sdm margarin
2 buah kuning telur
1 sdt air lemon
Lada dan garam secukupnya

Cara Membuat Chicken Steak:
# rendam ayam dengan bahan marinasi selama 2 jam dalam kulkas
# grill sampai matang, jangan sering dibalak balik atau ditekan karena dagingnya bisa menjadi kering
# simpan sementara dengan dibungkus alumunium foil agar tetap panas

Cara membuat Thai Curri Angel Hair Pasta:
# panaskan minyak zaitun, tumis bawang putih sampai harum
# masukkan kacang merah, seledri, krim dan semua sisa bumbu
# aduk sampai mengental
# masukkan angel hair pasta, aduk sampai semua bahan tercampur rata

Cara membuat Holandaise Sauce:
# Masukkan semua bahan dalam blender
# blender sampai saus mengental

Penyelesaian:
# Taruh thai curry angel hair pasta dipiring saji
# Taruh steak ayam

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# sajikan segera

Resep Mie Gomak Khas Tapanuli ala Dentist Chef

Resep Mie Gomak Khas Tapanuli ala Dentist Chef

Mie gomak adalam mie khas dari tanah Tapanuli, Sumatera Utara. Mie khas masyarakat toba ini disebut mie gomak karena ‘gomak’ artinya adalah ‘dijumput / diambil dengan tangan’ setelah itu disiram dengan kuah kari yang dicampur dengan andaliman atau szechuan peppercorn. Berbeda dengan sajian mie gomak yang berkuah, aku lebih suka mie gomak tumis dengan bumbu kari yang nendang.
Opungku sebagai pemilik standar rasa tertinggi di rumah sampai bilang “tabo nai puang” atau ” preety fu*king good!!!…
*narsis….
hehehehe

Bahan:
1 bungkus mie gomak (banyak banget loh jadinya), rebus sampai empuk, cuci dengan air dingin dan lumuri 2 sdm minyak
300 gr daging ayam, potong dadu
10 buah bakso ikan, iris tipis
10 buah bakso sapi, iris tipis
1 ikat caisim, potong2
1 kaleng jamur kancing, iris tipis
50 ml santan
5 sdm kecap manis
1 buah bawang bombay, iris memanjang

Bumbu Halus:
10 buah cabe merah
5 buah cabe rawit merah
10 siung bawang merah
6 siung bawang putih
3 cm jahe
1 sdm andaliman / szechuan peppercorn
1 sdm bubuk kari
2 buah sereh, ambil bagian dalamnya

Pelengkap:
Bawang merah goreng
Kucai
daun bawang
Acar ketimun
Emping goreng

Cara Membuat Mie Gomak:
# panaskan 5 sdm minyak goreng, tumis bawang bombay sampai harum
# masukkan bumbu halus dan ayam, tumis sampai agak kering
# masukkan santan, kecap manis, bakso dan jamur, terakhir masukkan caisim
# masukkan mie gomak, kecilkan api dan aduk dengan dua buah sutil sampai bumbu merata
# sajikan segera dengan bahan pelengkap……

Resep Gnocchi Seafood Marinara ala Dentist Chef

Resep Pasta Gnocchi Saus Seafood Marinara ala Dentist Chef

Gnocchi adalah pasta khas Italia yang berbahan dasar tepung dan kentang yang dihaluskan. Sebagian besar gnocchi adalah pasta homemade dan tidak memiliki resep baku. Aku lebih memilih pasta gnocchi yang tebal dengan rasa kentang yang dominan. Biasanya pasta ini disajikan dengan keju ataupun saus bolognaise, tp kali ini aku membuat pasta gnocchi dengan saus marinara dan seafood.

Bahan:
300 gr kentang, rebus sampai empuk, tiriskan
100 gr tepung cakra
1 buah kuning telur bebek
Garam dan lada secukupnya
1 sdt minyak biji anggur
Saus Marinara:
5 sdm saus tomat
2 buah tomat, cincang halus (aku pake 1/2 kaleng cirio pomodoro tomato)
2 sdm tomato paste
1 buah bawang bombay kecil, cincang halus
4 siung bawang putih, cincang halus
6 lembar daun basil/kemangi, cincang halus
100 gr udang ukuran besar, kupas dan belah punggungnya.
100 gr cumi, potong cincin
2 sdm minyak biji anggur

Cara Membuat Gnocchi:
# campur semua bahan, uleni sampai kalis

# bagi adonan menjadi 6 bagian, bentuk seperti bantal gulung, potong menjadi 5 bagian sama besar


# pipihkan adonan dengan garpu yang diberi tepung sebelumnya


# gulung kebawah sampai membentuk pasta gnocchi


# rebus sampai matang dan mengapung, tiriskan

Saus Seafood Marinara :
# panaskan minyak biji anggur, tumis semua bawang sampai harum
# masukkan udang dan cumi
# tambahkan semua bahan, masukkan pasta gnochi dengan sedikit air sisa rebusannya
# masak sampai kuah mengental
# sajikan segera

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