Resep Tang Yuan

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Waktu persiapan : 20 menit

Waktu memasak : 10 menit

Bahan-bahan:

-          -  1 cangkir tepung ketan

-          -  Air secukupnya

-          -  Gula aren sesuai selera

-          -  Pewarna makanan ( opsional)

-         -   Jahe (opsional)

Persiapan:

-         * Tuang tepung beras ketan ke dalam mangkuk. Perlahan-lahan tambahkan air secukupnya hingga bercampur menjadi adonan. Uleni adonan selama 5 menit sampai menjadi kalis. Kita dapat membagi setengah adonan untuk ditambahkan pewarna makanan dan setengah adonan tanpa diwarnai.

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-          * Ambil sedikit bahan adonan Tang Yuan. Dan bentuklah menjadi bola kecil.

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-          * Mempersiapkan adonan untuk diisi.

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-          * Siap untuk diisi.

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-          *  Mengisi

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-          * Melipat adonan untuk menutup isi.

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-          - Bentuk dengan kedua tangan hingga  Tang Yuan berbentuk bulat.
 

-          - Masukkan bola-bola tersebut ke dalam air mendidih dan masak hingga mengapung. Sekitar kurang lebih 5-10 menit. Angkat bola-bola tersebut dan masukkan ke dalam air dingin yang telah disiapkan terlebih dahulu. Tunggu sebentar dan tiriskan. Proses memasukkan Tang Yuan ke dalam air dingin agar tidak menempel satu sama lain dan menjadi kenyal.

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-          - Siapkan kuah manis dengan cara memasak air, memasukkan gula merah, dan jahe sesuai selera. Gunakan api kecil sampai mendidih dan harum.

-          - Sajikan Tang Yuan bersama dengan kuah manis...(Vau-G/www.bapang007.blogspot.com).

Referensi:

1.       ^ Tang Yuan – A Meaningful Winter Tradition of Dong Zhi (a.k.a Winter Solstice), http://www.gourmetgarden.com.my/2008/12/20/tangyuan-a-meaningful-winter-tradition-of-dong-zhi/  , Gourmet Garden, Diakses  tanggal 12 Desember 2015, Jam 22.45 WIB. 

2.       ^ Bahan Membuat Wedang Ronde Komplit dan Cara Membuat, http://resepcaramemasak.info/bahan-membuat-wedang-ronde-komplit-dan-cara-membuat/, Diakses tanggal 21 Desember 2015, Jam 08.54 WIB.

Resep Hainan Fried, mixed Vegetables

This is an old Hainan Chinese dish unlikely to be found on most Chinese restaurant menus. But all the more reason for cooking it yourself.

Ingredients
- 1 fresh pork intestine
- 1 set chicken giblets
- 300 grams cuttlefish
- 4 medium-sized tiger prawns
- 40 grams glass noodles
- 1 bunch chinese celery
- 2 cabbage leaves
- 50 grams mouse-ear mushrooms
- 2 tbsps vegetable oil
- 2 tbsps oyster sauce
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 small bags salt
- 1 small bag dried pepper.
Ground pepper for seasoning.

Preparation
1. Each pork intestine weighs around 800 grams to one kilogram. Use a small bag of salt to clean them and a small knife to scrape away all the mucus inside.Turn the intestine inside out, together with any pieces of the bowel that have stuck to it. Use another bag of salt to rinse thoroughly. Rinse the intestine a few more times, then turn inside out once more. Stuff with one bag of pepper. Tie the end of the bowel with a piece of string to prevent the pepper from leaking out.
2. Heat some water, and once it has come up to the boil add the intestine. Reduce the heat by half and continue to simmer for 40 minutes. Add the chicken giblets and simmer for 30 minutes. Use a chopstick to pierce through the intestine. If you can pierce through it easily, the intestine is sufficiently tender. If the intestine still seems tough, boil for another 15 minutes. Remove the pork intestines and chicken giblets and place them in cold water. Slice the chicken giblets thinly.
3. Rinse the cuttlefish and chop diagonally into 12 pieces, including the tentacles.
4. Chop the intestine into 12 one-inch square pieces, keeping the rest for other dishes. Peel the tiger prawns. Chop the mouse-ear mushrooms and cabbage into bite-sized pieces. Chop the chinese celery into one-inch lengths. Cut the glass noodles in half.
5. Heat the pan over a high flame. Add some vegetable oil and crushed garlic and stir-fry for a while. Add the cuttlefish, cabbage and prawns. Stir-fry until nearly cooked.
6. Add the intestine, chicken giblets and mouse-ear mushrooms. Season with the remaining ingredients and add the glass noodles. Stir-fry over a low heat and garnish with Chinese celery and ground pepper. Serve on the plate.


Sumber : The Happy Kitchen karangan Damrong Chanchaochai & Nittaya Chanchaochai.  

Pickled lettuce fried with pork loin

A large lettuce leave pickled with salt and sechuan chillies. The Chinese province of Sechuan is cold almost all year round.Most of the food there is hot and spicy, as they believe there that spicy heat can help counter the cold. As a result, most sechuan vegetables are coated in an orange colour - the orange of Sechuan chillies.

Ingredients:
- 300 grams pork loin.
- 5 shitake mushrooms, cooked and seasoned

Shitake Mushrooms

- 200 grams Sung chai ( Chinese pickled large lettuce leaves)
- 3 spring onions
- 1 tsp sugar
- 1 tbsp tapioca flour
- 2 tbsps vegetable oil
- 1 tbsp sesame oil
- 2 tbsps oyster sauce
- 1 tbsp light soy sauce
- 3 tbsps stock

Preparation
1. Soak the sung chai in water to clean all traces of chili. Slice it thinly and soak again. Squeeze the water out and leave to drain.
2. Chop the pork loin into one by two inch pieces just under a quarter of an inch thick. Chop each shitake mushroom into 4-5 pieces. Rinse the spring onions and cut then into bite-sized pieces.
3. Heat the pan over a medium-high flame. Fry the pork belly in the vegetable oil.When it is cooked, add the Sung chai and mushrooms.
4. Season with stock, oyster sauce, sesame oil and light soy sauce. Stir until mixed well.
5. Dissolve some tapioca flour in water and add to the pan until the mixture begins to thicken. Add the spring onions. Serve in the dish to be eaten with steamed rice.

This dish is easy to prepare and delicious.

Sumber : The Happy Kitchen karangan Damrong Chanchaochai & Nittaya Chanchaochai.  

Resep Thongngasi ala Thai (Pork fried in breadcrumbs)

This dish is Japanase, and you should always be able to order it in a Japanese restaurant. In Japan it's known as Thongngasi.

Ingredients
- 1 kilogram pork loin
- 1/2 bag breadcrumbs
- 1 small cabbage
- 2 eggs
- 1 small carrot
- 1/2 tsp ground pepper
- 1 tsp salt
- 2 cups vegetable oil
- Japanese soy sauce for dipping.

Preparation:
1. Rinse the pork loin and cut it diagonally and equally into 12 pieces. Marinate with the eggs, salt, and pepper. Leave to stand.
2. Rinse the cabbage and carrot, finely slice them, and place on one side of the dish.
3. Heat the vegetable oil and wait until it is hot. Reduce the heat by half. Dip the pork into the breadcrumbs and make sure both sides are coated. Divide them into three piles ( or four pieces per pile). Deep fry each pile separately until they turn yellow. Place them artistically in the dish with the prepared vegetables. Serve with Japanese soy sauce.

Sumber : The Happy Kitchen karangan Damrong Chanchaochai & Nittaya Chanchaochai. 

Resep Dried Noodles with Red Pork

Remember the red pork you made for the fried rice? Now you can use it for dry noodles. Believe me, you won't find better, even at the best Chinese restaurants.

Ingredients:
- Red pork
- 500 grams quality egg noodles
- 4 spring onions
- 1 coriander
- 50 grams chopped fried garlic
- Preserved chinese cabbage
- 500 grams pak choy ( Chinese cabbage)
- 2 tbsps oyster sauce
- 1 tbsp sugar
- 1/2 cup vegetable oil
- 1 tbsp light soy sauce
 Ground pepper for seasoning.

Preparation:
1. Peel and chop the garlic and try in the vegetable oil until it becomes yellow. Place it in a separate bowl.
2. Rinse the pak choy and chop it into 1.5 inch long pieces. Leave it in the water to clean. Rinse and drain the spring onions and corianders. Chop them for garnishing.
3. Slice the two pieces of red pork diagonally and place in the bowl.
4. Do not clean the pan used for frying the garlic. Add water to above halfway level. Parboil the pak choy for two minutes and add one tbsp of vegetable oil to the pan. Remove the pak choy and leave it in cold water. This will make it green and glossy.
5. Five hundred grams of egg noodles consists of 10 nests. Separate them equally into two piles ( five nests in each pile). This means the noodles will need to be par-boiled twice.
6. The seasonings for the five nests of noodles include oyster sauce, light soy sauce, sugar and half of the fried garlic oil.
7. Par-boil the egg noodles using the water used to par-boil the pak choy. When the noodles are cooked, quickly place them in cold water to wash away the flour. Parboil them in the pan again for 30 seconds.
8. Drain the noodles and empty into a bigger bowl which contains all seasonings. Use chopsticks or  a fork to mix all seasonings thoroughly with the noodles. Divide the noodles into a small bowl which contains pak choy. Garnish with spring onion and coriander and season with preserved Chinese cabbage and pepper.Top it with sliced red pork.

Sumber : The Happy Kitchen karangan Damrong Chanchaochai & Nittaya Chanchaochai.

Resep Rice porridge with pork breast bone

Rice porridge is great to eat, plus it's easy to make, and economical.

Ingredients:
- 1 kilogram pork breast bone
- 2 cups new jasmine rice ( or brown rice)
- 50 grams preserved chinese cabbage
- 100 grams chopped fresh spring onion and coriander
- 6 fresh green and red jalapeno chillies

Jalapeno Chillies

- 2 pork broth cubes
- 100 grams garlic
- 1tbsp salt
- 3 tbsps oyster sauce
- 4 liters water
   Sliced chillies and vinegar
-  1/2 cup vegetable oil
- 2 tbsps light soy sauce
- Ground pepper for seasoning

Preparation
1. Rinse the pork breast bone and marinate with salt. Rinse the rice. Boil the breast bone and rice together with high heat. When it boils, lower the heat by half and leave it to tenderize for around 35 minutes. Frequently check to see if the rice is cooked.
2. Leave the rice to simmer. Use another stove to fry the chopped garlic and leave it to sit at room temperature.
3. Rinse, drain and chop the spring onions and corianders. Place the preserved chinese cabbage in the bowls. Chop jalapeno chillies and place them in vinegar.
4. Add the pork broth cubes, oyster sauce and light soy sauce to the pot and taste the broth. Turn off the heat and serve in the bowls.
5. Garnish and season with fried garlic, chopped spring onions and corianders and pepper. Leave the chillies to stand in the vinegar. Add some later if you wish.

I can guarantee that after one bowl of this dish you'll definitely be up for more.
Serves 10 persons.

Coriander

Sumber : The Happy Kitchen karangan Damrong Chanchaochai & Nittaya Chanchaochai.

Resep Grilled Bacon Steamed with Taro

Kun Damrong Chanchaochai lahir di Bangkok pada tahun 1936.Telah tertarik pada dunia masak memasak sejak dari muda.Memulai karir di Restauran Mangkorn Thong ( Golden Dragon).Kemudian di Hoi Tien Lao Restaurants,dimana disana beliau dapat belajar langsung dari ahli masak dari Hongkong.

Beliau juga telah memimpin restauran di Chulalongkorn University's Lecture Association dan The Asian Institute of Technology.Selama kurang lebih 40 tahun beliau telah mendedikasikan diri dalam dunia masak-memasak.

Pada tahun 2002, Beliau meluncurkan buku The Happy Kitchen in Thai, yang menjadi salah satu buku resep memasak dengan penjualan terbaik di Thailand.

Resep 1:

Grilled Bacon Steamed with Taro

This isn't dish you'll find at a restaurant, but one that's eaten by people in the Chinese countryside.

Ingredients

Taro

- 500 grams grilled pork belly (Crispy bacon)
- 2 large bars of preserved bean curd
- 500 grams taro
- 2 tbsps cornflour
- 2 tbsps oyster sauce
- 2 cups vegetable oil
- 2 tbsps sugar
- 1/2 cup stock

Preparation

Oyster Sauce- Healthy Boy Brand

1. Peel the taro, rinse, and chop it into small pieces just under three quarters of an inch square less than half an inch thick. Fry in vegetable oil until they shrink or turn slightly yellow.

2. Chop the crispy bacon into pieces of the same size as the taro.

3. Stir-fry the taro, bacon, preseved bean curd, broth, sugar, oyster sauce and cornflour until well mixed. Arrange the bacon and taro in alternate layers in a deep-bottomed glass dish until all bacon and taro has been used.Top with the remaining sauce from the pan.

4. Heat the steamer.When the water is boiling, steam the dish of bacon and taro for 25 minutes.Serve.

Sumber : The Happy Kitchen karangan Damrong Chanchaochai & Nittaya Chanchaochai.