Itik Jelapang Padi - Majalah 3

 Resepi Itik Panggang

 Resepi : Itik Panggang
Olahan : Amie's Little Kitchen

Bahan-bahan:
1 ekor itik - bersihkan & toskan sehingga kering
5 cm halia - diketuk
7 biji bawang putih - ketuk
2 sudu makan mentega

Bahan pemerap:
1 sudu makan lada putih - tumbuk
3 ulas bawang putih - tumbuk
3 cm halia - tumbuk
1 sudu teh five spices
2 sudu makan sos tiram
1 sudu makan madu
2 sudu makan kicap manis Cap Kipas Udang
1 sudu makan serbuk pati ayam MAGGI Cukup Rasa

Cara:
1. Rebus itik bersama halia dan bawang putih ketuk sehingga empuk.
2. Keluarkan itik dan toskan seketika.
3. Lumurkan seluruh daging itik dengan bahan pemerap dan biarkan seketika.
4. Panggang itik di dalam oven menggunakan api sederhana selama 30 minit. Lumurkan dengan mentega sekiranya kulit itik kelihatan mengering. Jika suka kulit itik yang garing, boleh panggang lebih lama.http://salamisimon1.blogspot.my/2013/02/itik-panggang.html

Famous Ketoprak in Jakarta!

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 Ketoprak is one of the most famous Indonesian street food dishes in Jakarta, and it’s available throughout the city, often from street food carts. In this video, I went to one of the most famous restaurants in all of Jakarta, known as Ketoprak Ciragil, for a taste of their legendary ketoprak. I arrived quite early, way before any meal rush, and the semi-indoor restaurant was already packed with customers, especially people grabbing takeaway ketoprak to deliver to customers. After navigating my way in, I saw them adding fried tofu, noodles, and a mix of other ingredients, and then mixing in their special peanut sauce, and finally finishing the ketoprak with a fried egg all on top, and a handful of crackers.
The ketoprak was a little sweet, but it was still remarkably delicious. It was such a simple mixture of ingredients, but they all went so well together. What really made the ketoprak at Ketoprak Ciragil for me was the fried egg on top, mixed with the peanut sauce. Along with one of the best versions of ketoprak in Jakarta, the restaurant is also just a pretty cool place to go and hang out for a light meal or snack.

Nasi Goreng: Indonesian Fried Rice

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 Vegan Indonesian Nasi Goreng(Fried Rice)
Serve 6-8
Printable Recipe

Ingredients:
6 cups cooked White Basmati Rice (leftover cold rice)
Note:  If rice is made the same day, put it in the fridge for 3-4 hours before using.
2 cups soy chicken such as Gardein, Soy Curls (rehydrated), or smoked baked tofu, small cubed
1 cup vegan shrimps, diced (optional)
2 cups shelled edamame, thawed
2 1/2 cups shallots or onion, slice thinly
1 - 2 red jalapenos, chopped (reduced or opt out for less spicy)
4 garlic cloves, minced
2 Tbsp. Safflower or Canola Oil
1/4 cup vegetable broth
4 green onions, slice thinly


Sauce/Spices:
6 Tbsp. Sambal Tomat or 3 Tbsp Sambal Oelek/Chili Garlic Sauce
Note:  My sambal tomat is less hot than store-bought sambal.  To reduce heat, cut it in half.
2 Tbsp. Toyomansi or Vegan Fish Sauce replacement or Bragg's Liquid Aminos
5 Tbsp. Kecap manis
1/2 tsp. salt or to taste
1/2 tsp. ground white pepper

Accompaniments:
Veggie Chips or Garlic Chips
Tomato slices
Cucumber Slices
Homemade scrambled tofu (optional)
Brambang Goreng or Fried Shallots

1. Break down the cold rice with fingers so rice is loose and dry.  Make sure that all clumps are broken down. Set aside.
2. Heat wok on top of medium high heat.  Add oil and swirl the oil around to cover wok surfaces.
3. Add shallots/onions.  Stir fry until they are fragrant and limp.  Then add garlic and chopped red chili.
4. Stir fry more until onions/shallots are a bit brown.  Add soy chicken/seitan/soy curls/tofu to the wok.  Add the vegan shrimps, if using. 
5. Stir fry some more and add vegetable broth when things start to stick into the wok.
6. Add sambal, toyomansi/liquid aminos/fish sauce replacement, kecap manis.  Combine with stir fried ingredients. Stir fry until sauce ingredients are combined well with all other ingredients.
7. Gradually add rice and shelled edamame to the work and mix well with the stir fried ingredients in the wok.  Taste and add salt and white pepper.  Add more kecap manis, toyomansi, and sambal if necessary.
8. When everything is combined well and taste delicious.  Mix in the green onions. Combine well and take it off heat.
9. Serve with fried shallots on top and scrambled tofu, tomato slices, cucumber slices, and veggie or garlic chips on the side.
10.  http://spiceislandvegan.blogspot.my/2013/04/vegan-indonesian-nasi-goreng-fried-rice.html

Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)

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Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회).
You can add captions here: http://www.youtube.com/timedtext_vide...
Full recipe: http://www.maangchi.com/recipe/bibimbap
Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.