Dapur Korea

Chap Jae

Diambil dan diterjemahkan dari http://www.absolutelycooking.com/cgi-bin/printer.pl?000545
dengan tambahan dan sedikit modifikasi.
Masakan Korea yang mirip sekali dengan tumis sohun kita, hanya ada panambahan disayuran dan pemakaian daging bukan ayam.

Bahan.
250 gr daging cincang
250 gr sohun Cina
1/2 ikat bayem jadi 1 cup kalau matang
10 jamur hioko direndam air panas potong panjang2
1 buah bawang bombay potong memanjang
1-2 wortel potong panjang korek api
1 sdm wijen yang sudah disangrai
2 sdm sesame oil
1/4 cup soy sauce/ kecap asin
2-4 sdm gula pasir
4 siung bawang putih cincang halus
Merica dan garam secukupnya
Minyak masak


Cara :

Tumis daging dengan minyak masak sampai matang dan sisihkan.
Rendam sohun di air panas sampai lunak tapi tidak benyek, masih kaku.
Cuci dengan air dingin agar tidak benyek dan potong agak pendek.
Masak Bayem sebentar saja dalam air mendidih, lalu bilas dengan air dingin supaya tetap hijau dan potong sebesar bite size.
Jamur yang sudah direndam dalam air panas peras dan potong memanjang.
Panaskan wajan, masukkan minyak masak, masukkan jamur, onion/bombay, dan wortel masak sampai agak lunak, baru masukkan daging, sohun dan bayem, jaga jangan sampai saling melekat, jika iya tambahkan minyak. Masukkan kemudian bawang putih, wijen, minyak wijen, kecap manis, gula, merica dan garam bila kurang asin.
Jangan terlalu lama setelah sohunnya masuk aduk2 dan angkat sajikan hangat2.

Dapurnya Inggris

Quick and Easy Yorkshire Pudding

Submitted by: N. McGovern
Rated: 4 out of 5 by 30 members
Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Yields: 12 servings

"Just eggs, milk and flour, baked in muffin cups with melted butter -- a dozen easy Yorkshire puddings."
INGREDIENTS:
3 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Switzerland

Cheese Fondue

Submitted by: Sheila
Rated: 4 out of 5 by 92 members
Yields: 5 servings

"Fondue is a fun and informal way to gather friends and family together. Consider offering some fresh vegetables such as sliced peppers and halved mushrooms in addition to the chunks of French bread."
INGREDIENTS:
1 cup dry white wine
1/2 pound shredded Swiss
cheese
1/2 pound shredded Gruyere
cheese 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1 pound) loaf French bread,
cut into 1 inch cubes

DIRECTIONS:
1. Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

African Chicken

Peri Peri African Chicken

Submitted by: UKNO1CHEF
Rated: 4 out of 5 by 4 members
Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 3 Hours 20 Minutes
Yields: 4 servings

"This is a great spicy marinade recipe, a traditional African dish, great for BBQ."
INGREDIENTS:
1/4 cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced 1 1/2 teaspoons chopped fresh
ginger
1 1/2 teaspoons salt
4 bone-in chicken breast
halves

DIRECTIONS:
1. In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
2. Preheat a grill for medium heat.
3. Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Dapur Spanyol

Paella I

Submitted by: Christine L.
Rated: 4 out of 5 by 28 members Prep Time: 45 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 30 Minutes
Yields: 6 servings

"A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended."
INGREDIENTS:
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces chorize sausage, cut
into pieces
2 skinless, boneless chicken
breast halves - cut into 1 inch
cubes
1 (12 ounce) package
uncooked Arborio rice
5 cups chicken broth
1/2 cup white wine
1 sprig fresh thyme 1 pinch saffron
salt to taste
ground black pepper to taste
2 squid, cleaned and cut into 1
inch pieces
2 tomatoes, seeded and
chopped
1/2 cup frozen green peas
12 large shrimp, peeled and
deveined
1 pound mussels, cleaned and
debearded
1/4 cup chopped Italian flat leaf
parsley
8 slices lemon, for garnish

DIRECTIONS:
1. Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005