Resep Bebek Betutu Khas Bali ala Dentist Chef

Bebek betutu adalah masakan tradisional khas bali. Masakan ini berbahan dasar bebek yang biasanya tulangnya diremukkan terlebih dahulu  lalu dibaluri dengan bumbu khas yang royal dan dimasukkan kedalam pelepah pinang. Sebelum dibungkus dengan rapat, maka segelas air akan dimasukkan untuk mematangkan daging bebek, dari situlah berasal kata”betutu” atau “direbus”. Setelah dibungkus dengan rapat maka si bebek akan di-slow cooking dengan dikubur diatas abu sekam padi yang membara dan dimasak selama 12 jam sampai bener2 lunak. Oleh krn cra itu tdk memungkinkan untuk dilakukan, makanya aku memasaknya dengan pelepah pisang dan di presto untuk memudahkan pproses memasak. hasilnya tetep enak kok…..
Bahan :
– 1 ekor bebek
 
Bumbu yang dihaluskan :
– 8 siung bawang putih
– 18 bawang merah
– 2 batang serai
– 6 kemiri
– 4 cm jahe
– 3 daun jeruk purut
– 6 cm kencur
– 8 cm kunyit
– 1 sdt merica
– 1 sdt ketumbar
– 2 sdt terasi bakar
– 1 1/2 sdm garam
– 3 sdm minyak goreng
– 10 cabai rawit
daun pisang untuk membungkus.
 
CaraMembuat :
  • Bersihkan bebek dgn melumuri garam dan sdikit jeuk lemon, diamkan 10 menit,cuci kembali dengan air, tiriskan.
  • Campur semua bumbu yang dihaluskan dengan minyak goreng di dalam baskom. Aduk hingga merata.
  • Oleskan bumbu di atas di bagian luar daging bebek. Lalu masukkan sisa bumbu semua ke dalam perut bebek.
  • Tutup bagian belakang bebek yang terbuka dengan tusuk sate.
  • Bungkus bebek tersebut dengan daun pisang hingga rapat lalu prest selama 503 menit.
  • Angkat bebek yang sudah dikukus lalu masukkan ke dalam oven yang terlebih dahulu dipanaskan dengan temperatur 350ºF selama 40 menit.
  • Lepaskan daun pisang pembungkus lalu potong2 daging bebek tersebut.
  • Sajikan dengan PLECING KANGKUNG ALA DENTIST CHEF
 
 
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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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