Bulgogi (Daging Panggang)

Bikin daging panggang ala korea yuk... apalagi panas kayak gini, asek banget barbeque, dagingnya bisa daging sapi, ayam, pork atau daging kambing. Paling asik kalo ada acara sama temen-temen, tinggal bikin barbeque dengan resep ini.

Bahan-bahan :

• 500 gram daging sapi has dalam, pukul-pukul, iris tipis
• 1 sendok makan sake/white wine
• 3 sendok makan kecap asin (dark soy sauce)
• 2 sendok makan gula pasir
• 1 sendok teh merica hitam bubuk
• 1/2 buah bawang bombay, cincang
• 1 batang daun bawang, cincang
• 2 sendok makan minyak wijen
• 2 siung bawang putih, haluskan
• 1/2 sendok makan biji wijen, sangrai

Cara membuat :

• Campur semua bahan, aduk hingga rata, diamkan selama 30 menit agar bumbu meresap.
• Panaskan sedikit margarin, lalu masukkan daging sapi, panggang sampai matang sambil dibalik-balik, angkat.

NB : kalo gak ada sake bisa diganti pake white wine atau bisa dilewat

Resep Sate Ayam Madura

Resep Bumbu Masak Sate Ayam Madura

Resep Bahan Bumbu Masak Sate Ayam Madura Indonesia
Recipes Sate Ayam Madura Material:

* 1 kg chicken, remove skin and tulangnya
Sweet soy sauce * 150 ml
* 2 lime fruit
* Fruit skewer 40

Bumbu Kacang recipe:

* 250 grams of peanuts, fried
* 4 cloves garlic
Onion * 5 cloves
* 2 pieces red chili
* 500 ml water
* 2 pieces of orange leaves
* Salt secukupnya
Sweet soy sauce * 100 ml

Sate Ayam Madura complement:

* Lontong or Ketupat

sate Madurese lg baked chicken recipe 300x225 Sate Ayam Madura

How to create Sate Ayam Madura:

1. Cut the chicken form of dice, and hair-pin with a skewer and out to do, sisihkan.
2. Haluskan all ingredients except soy beans spices, citrus leaves and water until soft, then mixed with soy sauce, water, lime leaves and cook until cooked and oily, lift.
3. Lumuri sate chicken with soy sauce that has a little added flavor to the bean surface flat.
4. Sate fuel to be cooked while back and dilumuri sis soy sauce flavor, lift.
5. Serve chicken sate with peanut flavor, lime and lontong.

Resep Kue

Resep Kue Emping Keju

Resep Kue Emping Keju
Cake Ingredients Emping cheese
150 grams butter
100 grams of refined sugar
2 eggs, grains, take kuningnya; 1 for dough, 1 for the spread
150 gram wheat flour
susu powder 25 grams
baking powder 1 tsp
emping 75 grams, fried food, destroy
50 grams grated cheese

How to make cheese cake emping

1. Shake butter, refined sugar, and soft yellow.
2. Enter the wheat flour, milk powder, and baking powder, while diayak
3. Enter emping, poke with a flat spatula
4. Form a dough and place the orb in the top brass who have margarine be oiled secukupnya
5. Olesi the top of the cake with yellow and taburi cheese grater. roast until cooked about 30 minutes.

Day 11: London to Damascus if all goes well

I have almost finished packing. All the signs are good for our taking off at about 4:00 this afternoon. I’m sure that Heathrow will be more chaotic than ever (and it is pretty chaotic even in the best of times) so we are allowing plenty of time to stand in lines—oh yes, it’s queues here.

I am looking forward to Damascus for many reasons:

• Damascus has been the goal of our trip from the very beginning. So getting there, given the uncertainty we have endured, will feel triumphal. While I can’t really claim that being in London has been hardship duty, finally getting to our destination will feel really good.
• I have gotten pretty tired of my chilly weather clothes and will be delighted to move into some of the lighter, more summery garb that Syria’s warmer temps allow.
• As you can imagine, I can’t wait to have some Syrian/Middle Eastern food.

Tomorrow we hope to visit the ruins at Palmyra.

Day 10: London continued

We had lunch here at myhotelchelsea with Susan Ware, a friend from Cambridge, who was also stranded in London with  her husband. They had come for the opening of Hair and were 'forced' to stay on for more theater and good food. Her lunch included Diet Coke in a bottle.







For what we hope is our last meal in London before heading to Damascus, I found Awana, a Malaysian place, in the neighborhood. I must admit that I don’t know much about the cuisine of Malaysia—except that it influenced food in South Africa a while back. Awana’s menu may take the prize for the most confusing 12 or 14 pages I’ve encountered in quite some time. Starters and main courses are scattered over four or five pages with various special menus, specialties of the house, and vegetarian versions of the same. Fortunately our wait person was adept at thumbing through the pages and pointed us in a good direction. Pai ti, a shrimp salad in little pastry cups served in tiny glasses to support the cups. Tofu sumbat, fried tofu stuffed with mushrooms with two spicy sauces on the side. Rendang, a slow-cooked beef which turned out to be a little stringy and dry in a tasty brown sauce. Garlic roti, a naan-type bread which soaked up all the delicious sauce.

Dessert was Dadar, green pancakes filled with a sweet coconut mixture with a tiny scoop of coconut ice cream on the side. It was a lovely way to end our stay.