BEEF TERIYAKI

Material:

450 grams of beef, sliced ​​tipi
6 tablespoons teriyaki sauce, ready-made
2 tablespoons soy sauce
2 tablespoons granulated sugar
3 tablespoons oil, for sauteing meats
½ tsp black pepper
6 cloves garlic, thinly sliced
1 whole onion, thinly sliced
1 piece red bell pepper
3 cm ginger grated, squeeze, take the water
1 teaspoon salt
150 ml water

How to Make Teriyaki Beef Recipe:
Soak meat in mixture of teriyaki sauce, soy sauce and sugar for 1hour.
Saute garlic until fragrant, put the meat and stir until stiff, remove, set aside.
Saute onion, stir enter the meat, add peppers, other spices andwater Cook until meat is tender and the spices to infuse.

source :http://kuliner.ilmci.com/?p=17671

Tortilla Maki Sushi

Maki Sushi Tortillas Recipe Ingredients:
10 sheets Nori
Tortilla 10 sheets, bake for 5 minutes
2 pieces Japanese cucumber, seeded, sliced ​​lengthwise
5 pieces Avocad, peeled and cut lengthwise
10 stems asparagus, clean boiled briefly
20 buahh Crab sticks ready
10 llembar Egg omelet
10 tablespoons wasabi Mayonnaise flavor, ready-made

How to Make Tortilla Recipes Maki Sushi:

1. Place the bamboo mat, Cover with plastic

2. Place 1 sheet of nori, then tortillas, spread with mayonnaise until blended

3. Place the omelette, put cucumber slices, avocado, asparagus,and crab stick. Roll up to solid

4. Cut into small pieces 1 times the size of bribes. Serve withShoyu and wasabi

source ; http://kuliner.ilmci.com/?cat=9

Strawberries with Buttermilk Ice and Balsamic Vinegar

Ingredients :

• 3 1/2 tablespoons sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 pint strawberries, quartered
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon aged balsamic vinegar
• 4 tiny tarragon sprigs

Directions :

1. In a bowl, whisk 1 1/2 tablespoons of the sugar with 1/2 tablespoon of the lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish; freeze until firm, whisking the mixture every 30 minutes, about 3 hours.
2. In a bowl, toss the strawberries with the remaining 2 tablespoons of sugar and 1 tablespoon of lemon juice. Add the lemon zest and vinegar; let stand for 30 minutes. Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk ice into fluffy crystals and spoon over the strawberries. Garnish with the tarragon and serve.

source : http://kuliner.ilmci.com/?p=19188

Marilyn Batali’s Blackberry Pie

Ingredients :

Crust

• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup solid vegetable shortening, chilled
• 5 tablespoons ice water

Filling

• 2 pints blackberries (1 1/2 pounds)
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 tablespoon cold unsalted butter, cut into cubes

Directions :

1. MAKE THE CRUST In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
2. Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
3. MAKE THE FILLING Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
4. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.

Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.

source ; http://kuliner.ilmci.com/?p=19161

Sriracha-and-Wasabi Deviled Eggs

Ingredients :

• 1 dozen large eggs
• 2 cups soy sauce
• 1/2 cup sake
• 10 star anise pods
• 1/2 cup chopped scallions
• 1/4 cup sugar
• 1/4 cup coarsely grated peeled fresh ginger
• 1/4 cup plus 1 tablespoon mayonnaise
• 1 tablespoon Sriracha
• 2 1/4 teaspoons wasabi paste
• 1/4 cup snipped chives
• Pinch of Chinese five-spice powder

Directions :

1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
3. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

source : http://kuliner.ilmci.com/?p=19165

Bittersweet Chocolate Mousse Refrigerator Cake

Ingredients :

• 2 cups chilled heavy cream
• One 10-ounce jar bittersweet chocolate sauce (1 1/4 cups)
• One 9-ounce package chocolate wafers
• Shaved bittersweet chocolate, for garnish

Directions :

1. In a large chilled stainless steel or glass bowl, using a handheld electric mixer, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form. Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle.&
2. Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks. Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over). Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter. (The wafer stacks will lie lengthwise on the platter.) Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.
3. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently. Refrigerate for at least 8 hours or for up to 2 days. Refrigerate the remaining chocolate cream.
4. Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides. Garnish with the chocolate shavings. Cut into slices, wiping the knife after each cut.

source :http://kuliner.ilmci.com/?p=19182

Hakau

MATERIALS:

Contents:

250 gr medium shrimp, shelled

1 teaspoon baking soda

½ teaspoon salt

2 tbsp corn starch

Shrimp seasoning:

2 tbsp corn starch

1 teaspoon salt

½ tsp pepper powder

1 tsp soy sauce

2 tablespoons granulated sugar

1 tablespoon sesame oil

Skin:

80 g flour about mien

50 g corn starch or rice flour

125 ml hot water

3 tablespoons cooking oil

HOW TO MAKE:

Contents: coat peeled shrimp with baking soda, salt and corn starch. Let stand for 1 hour and store in the freezer. Washthoroughly and drain again. Mix the shrimp with corn starch, salt,pepper, soy sauce, sugar and sesame oil and stir well. Kneadbriefly and set aside
Skin: Mix flour about mien with corn starch or rice flour and stir well.Enter the hot water, use chopsticks to mix, stir and knead untilsmooth. Round shape so long, basting with oil. Cover with plasticor napkin
Cut dough with a size of 0.5 cm, pipihkan. Fill with 2 pieces ofshrimp, fold so the form hakau
Steam for 15 minutes. Lift, basting with cooking oil
Serve warm with sauce bottle