Sabtu, 10 Januari 2009

ES COCA KOVA

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Bahan :


1 sacet Kopi mix insatan diseduh sesuai dengan petunjuk dalam kemasan.
75 ml Susu kental manis coklat.
50 ml Karamel
200 ml Air es
500 ml Es krim vanilla
1 sdt Kayu manis bubuk
150 gr Es batu dikepruk

Wippy cream, cerry merah dan coklat waffer stik secukupnya.

Cara membuat :

Masukan semua bahan dalam blender kecuali wippy kream.

Blender semua bahan hingga cukup rata.

Angkat, hiasi atasnya dengan wippy cream, cerry dan coklat wafer, siap dihidangkan.

BOTOK BEEF BERGER

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Bahan :

200 gr Beef berger dipotong dadu
100 gr Jamur dipotong serasi
1 genggam Daun kemangi
4 batang Daun bawang dirajang
4 lembar Daun salam dipotong
15 buah Cabe rawit merah
400 ml Santan sedang kentalnya
3 butir Telur
8 buah Bawang merah dirajang
5 siung Bawang putih dirajang halus
garam dan gula secukupnya.

Cara membuat :

Campur santan, telur, daun bawang, bawang merah, bawang putih, jamur, garam dan gula, aduk rata.

Letakan daun salam , beef berger didalam cup kemudian masukan didalamnya dua sendok makan santan, letakan diatanya cabe rawit kemudian kukus hingga matang.

Tom Yam Seafood

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Bahan :
• 40 gram Udang yang sedang besarnya dikupas kulitnya dan dibelah punggungnya
• 200 gram Cumi-cumi putih dipotong melingkar
• 150 gram Fillet kakap dipotong kotak-kotak
• 200 gram Kerang hijau beserta kulitnya dicuci bersih
• 75 gram Jamur merang segar dibelah dua
• 3 batang Sereh dimemarkan
• 7 lembar Daun jeruk
• 5 sdm Kecap ikan
• 10 buah Cabe rawit merah, sedikit dimemarkan pangkalnya
• 1 sdm Cincangan daun ketumbar
• 2 sdm Minyak goreng
• 2 1/2 sdt Garam
• 1 1/2 Gula pasir
• 1500 ml Kaldu seafood
• 5 sdm Air jeruk nipis
Bumbu yang dihaluskan :
• 4 buah Cabe merah
• 3 siung Bawang putih
• 1 sdt Terasi yang sudah digoreng
• 3 butir Kemiri yang sudah disangan
Cara membuat:
• Rebus kaldu seafood beserta sereh, daun jeruk, udang, cumi, fillet, kakap, kerang, jamur, garam, gula dengan api kecil hingga harum.
• Bumbu yang dihaluskan ditumis dengan minyak goreng hingga harum, kemudian masukkan kecap ikan, aduk sebentar, lalu angkat dan masukkan dalam rebusan seafood hingga menyerap.
• Sebelum diangkat, masukkan cincangan daun ketumbar, cabe rawit dan air jeruk nipis, lalu angkat dan hidangkan hangat-hangat.

Pempek

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Bahan :
250 gram daging ikan tenggiri, haluskan
5 sdm air es
100 gr tepung sagu
2 sdt tepung terigu
1½ sdt garam
1 kuning telur

Kuah Cuko :
150 gr gula merah
200 ml air
3 buah cabe merah, haluskan
5 siung bawang putih, haluskan
garam secukupnya
50 gr asam jawa, larutkan dengan 50 ml air panas, saring

Cara membuat:
1. Campur ikan tenggiri dengan air es. Taburi dengan tepung sagu dan tepung terigu sedikit demi sedikit sambil diaduk sampai rata. Tambahkan kuning telur dan garam. Aduk hingga rata dan hingga adonan dapat dibentuk/pulung.
2. Bentuk adonan sesuai selera, jika ingin membuat pempek kapal selam, adonan dibentuk mirip bulatan lontong lalu buat lubang di tengahnya, isi dengan telur puyuh atau telur ayam. Rapatkan kembali adonan. Dan jika ingin membuat pempek lenjeran, adonan dibentuk seperti pipa lalu bungkus dengan daun pisang.
3. Didihkan air dalam panci, masukkan dan rebus adonan pempek yang telah dibentuk/isi ke dalam air mendidih hingga matang. Angkat. Tiriskan.
4. Kuah cuko : campurkan bahan kuah cuko menjadi satu, masak di atas api sedang hingga mendidih sambil sesekali diaduk. Angkat dan sisihkan.
5. Goreng pempek dalam minyak panas yang banyak hingga berwarna kuning keemasan.
6. Potong pempek sesuai selera, taruh dalam piring saji, taburkan cincangan mentimun dan mie kuning, lalu siram dengan kuah cuko. Pempek ini paling enak dimakan saat masih panas.

oseng2 beef

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bahan;
- daging sapi
- jamur
- onion
- toge
- sesame oil
- ginger

cara bikin
- potong daging memanjang
- slice jamur, onion
- cuci toge
- cincang halus onion
- geprek jahe

masaknya
- panasin butter, masukin cincang onion..tumis ampe wangi...lalu masukin geprekan jahe
- masukin daging
- masuk sliced onion, jamur, dan toge..beri dikit air
- beri minyak wijen/sesame, garam lada, dan bumbu penyedap
- biar lebih kental, kasih aja tepung...tapi dikitttttt aja >> emang lo mo makan tepung?

Mie Goreng Warna Warni

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bahan
- mie warna ijo dan kuning
- udang
- paprika merah
- oyster sauce
- butter

cara masak
- rebus mie dulu
- panasin butter
- oseng udang ampe berubah warna
- masukin paprika...oseng
- trus masukin mie nya
- masukin Oyster sauce, beri garam dan lada

Donat Kentang

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Bahan:
500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan
100 gr gula pasir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin

Cara membuatnya:
- dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus dan kuning telur, uleni hingga rata dan setengah kalis.
- Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.
- Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.
- Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.
- Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.

Cheese Ball Donut

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Bahan donat :
250gr terigu protein tinggi
100gr kentang kukus, haluskan
25gr gula pasir
3gr ragi instan
½ sdt baking powder
10gr susu bubuk
1 kuning telur
125ml air es
25gr margarin
½ sdt garam

Bahan topping:
300gr wcc, lelehkan
600gr keju parut

Cara :

* donat : campur terigu, kentang, gula pasir, ragi instan, baking powder dan susu bubuk, aduk rata
* tambahkan kuning telur. Uleni rata. Tuang air es sedikit2 sambil di uleni sampai kalis
* masukan margain dan garam. Uleni sampai elastis. Diamkan 15 menit
* kempiskan adonan. Timbang masing2 10gr. Bulatkan, diamkan 10menit
* kempiskan adonan. Bulatkan lagi. Letakkan diloyang yg ditabur sedikit tepung. Diamkan 60menit sampai mengembang
* goreng dalam minyak padat yg sudah dipanaskan dg api sedang sampai matang. Dinginkan
* celup donat ke dalam wcc leleh, gulingkan di keju parut

Donat ala J-Co

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Bahan A :
850 gr tepung terigu "Cakra" / tepung terigu Jepang (Komachi)
30 gr ragi instant
10 gr garam
600 ml air matang (kalo pake tepung cakra, kurangi 75 - 100 ml)

Bahan B :
200 gr tepung terigu "cakra" / tepung terigu Jepang
10 gr garam
60 gr susu bubuk FC
125 gr gula pasir
100 gr telur
125 gr mentega putih / shortening

Cara Membuat :
1. Aduk bahan A sampai rata, istirahatkan selama 90 menit diwadah
tertutup, jadikan sebagai bahan biang.
2. Campur adonan A dengan bahan B, lalu uleni sampai kalis. Lk. 10
menit. Istirahatkan diwadah tertutup selama 15 menit.
3. Gilas tipis adonan setebal lk. 1 cm, diamkan 10 menit, cetak
dengan cetakan bentuk donat, diamkan 10 menit lagi.
4. Goreng dalam minyak padat dengan api kcil saja hingga berwarna
kuning kecoklatan.
5. Angkat, dinginkan. Beri topping sesuai selera.

Note : - Jika menggunakan Tepung Cakra, takaran air harus
dikurangi sebanyak 75 s.d 100 ml

Chapel of Bones, Évora

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Evora is the finest example of a city of the golden age of Portugal after the destruction of Lisbon by the earthquake of 1755'' Inscription criteria on the List of the UNESCO World Heritage (1985) and one of the most macabre sites to visit in Evora is the S. Francisco Church which contains the Chapel of Bones, a chapel which is totally covered with human bones.

The Capela dos Ossos is inside the Igreja de São Francisco in Evora Portugal. There is a small entrance fee to visit the Bones Chapel.



The cheery message above the chapel reads: "We bones in here wait for yours to join us." Inside the macabre chapel, bones line the walls as five thousand skulls stare blankly at you from walls and arches. This ghoulish foolishness was the work of three monks who thought it would be easier to meditate on the transitory nature of material things in the undeniable presence of death. The bones of the monks responsible for the interior decorating are in a small white coffin inside the chapel.



Janet Brennan wrote a wonderful article in Fate Magazine 2000-04-01 on
the Chapels of Bones.

"It’s the ultimate in recycling. In Renaissance Europe, long before the concept of organ donation could have been envisioned, cadavers were given a new life as architectural ornaments, and skeletons were put to use as building materials. The monk who started this fad must have been the Martha Stewart of his day. Why continue piling up bones in an ossuary when you could put them to practical use-or better yet, turn them into a thing of beauty? Thus began the oddest interior-decorating style in history: rooms made entirely of human bones. Soon Chapels of Bones were built in monasteries and churches throughout Europe, and the bizarre practice remained in vogue for an astounding four centuries.

One of the largest Chapels of Bones is in the Portuguese city of Evora, at the Church of St. Francis. Built by Franciscan monks between 1460 and 1510, the chapel is constructed of the bones of some 5,000 people. Tourists to the site find the macabre mood is set immediately with the inscription above the entrance that carries a ghoulish message to visitors: “We bones that are here are waiting for yours.”



Inside the dimly lit chapel, it takes a moment to realize that the interior walls and the pillars supporting the arched ceiling are composed entirely of
neatly stacked leg bones, arm bones, and skulls. Once the shock of this realization subsides, visitors begin to appreciate the almost comical sight of hundreds of skulls lined up, jaw-to-cranium, to make borders around the sections of vaulted ceiling.



The artwork on the ceiling continues the combination of weirdness and whimsy: curly-haired cherubs hover above painted skulls-and-crossbones, and scythes are interspersed with elegant flowers. A statue of Jesus and an ornate, gilded altar are overshadowed by the chapel’s most gruesome decoration: two desiccated corpses hanging on a side wall. The bodies of a man and a small child are now several hundred years old, but there are still skin and shreds of clothing clinging to their pathetic frames.



According to a tour guide, the man was a wife abuser, and his little son was just as disrespectful to his mother.



The man finally beat his wife to death, but before she succumbed, she put a curse on her husband and child. She declared that they would soon follow her in death, but, since they were so evil, even Hell would not accept them. As she predicted, the pair soon died. When they were to be buried, the ground mysteriously turned hard as a rock, and their graves could not be dug. So, the monks took their bodies and put them on permanent display in the chapel, as a warning to other wife abusers and bad children. Whether true or not, the legend shows the Franciscan monks to have been feminists before their time. In recognition of this, local women engaged to be married cut off their hair and place the braids at the chapel entrance, making a symbolic sacrifice of their girlhood in supplication for a happy marriage. This custom continues today, with several fresh braids on display.



Other enduring legends of the Evora Chapel of Bones have evolved over the identity of the 5,000 skeletons. One story says they were victims of the Black Plague; another says they were executed by the Inquisition; while yet another maintains that they were soldiers who died in battle. The truth, of course, is far less romantic: They were denizens of local cemeteries facing eviction. Evora went through a building boom in the late 1400s. Noblemen from Lisbon, less than 100 miles away, found that the area was good for hunting. They invited their friends to vacation at their hunting lodges, and before long all the glitterati from the capital were buying up huge tracts of land, on which they built vast country estates. The local monks worried about the rampant construction encroaching on the area’s ancient burying grounds. They dug up the remains as a protective measure, and decided they would not only keep the bones safe within their church, but use them to glorify God as well. And so the chapel was built, as a place of meditation and prayer for the Franciscans.



More than 300 years later, the same situation occurred in another Portuguese city. In 1816, when construction threatened a monastery cemetery in the seaside resort of Faro, the monks there dug up their brothers’ bones and built a chapel out of them in the garden behind the Carmo Church. With only 1,250 skeletons to work with, the Faro chapel is much smaller than Evora’s Chapel of Bones. But what it lacks in size, it makes up for in integrity, for every inch of the Carmo chapel-even the altar and the barrel-vaulted ceiling-is made entirely of bones and skulls. The floor is composed of flat gravestones covering still more bodies. Yet the small chapel is brighter, more cheerful, cuter somehow than Evora’s-and thankfully, no murderer is displayed on its walls."