Choi Pan

Choi Pan Bengkuang

25 May 2015

Camilan gurih khas keturunan Hakka di Singkawang. Mulai jarang ditemukan. Satu yang populer adalah choi pan di Sakkok. Selain bengkuang, umum diganti dengan kucai atau talas.

Bahan:

Isi:

• 1 siung bawang putih, cincang halus
• 50 g ebi, rendam air, tiriskan, cincang
• 20 g lobak, iris halus
• 200 g bengkuang, kupas, serut kasar
• ¼ sdt merica putih bubuk
• ¼ sdt garam
• 3 sdm minyak sayur, untuk menumis

Kulit:

• 100 g tepung beras
• 2 sdm tepung sagu
• 3 sdm minyak sayur
• 125 ml air hangat

Pelengkap:

• Sambal, haluskan dalam blender:
• 10 buah cabai rawit merah, rebus
• 100 ml air matang
• 3 siung bawang putih, rebus
• 2 sdt gula pasir
• 2 sdt cuka
• ½ sdt garam

Bawang putih goreng:

• 100 ml minyak sayur, untuk menggoreng
• 6 siung bawang putih, cincang halus, goreng, simpan bersama minyak bekas menggorengnya

Cara Membuat:

1. Isi: Panaskan minyak, tumis bawang putih hingga harum. Masukkan ebi, lobak, bengkuang, merica, dan garam. Masak hingga sayuran layu dan kering, angkat. Sisihkan.
2. Kulit: Campur semua bahan, kecuali air. Masukkan air secara bertahap sambil diuleni hingga kalis.
3. Ambil 2 sdm adonan kulit, bentuk bulat, pipihkan. Sendokkan 1 sdm bahan isi di tengah kulit. Lipat membentuk bulan sabit, tekan bagian tepinya hingga merekat. Ulangi langkah yang sama untuk sisa bahan.
4. Kukus dalam dandang panas beralaskan daun pisang yang sudah dioles minyak. Goreng hingga matang (± 15 menit). Angkat. Sajikan disertai pelengkap.(f)

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Bumbu Rujak Juhi:

1.Kacang tanah 200 mg

2. 2 siung bawang putih

3. 1 Sdm Ebi

4. 1/2 sdt cuka

5. 600 ml Air 

6. 2 Sdm Gula merah

7.2 Buah cabai rawit merah

8. 5 buah cabai merah keriting

9. Garam  1/3/4 sdt garam or 1 sdt garam

Lareys cream spinach

1. Lawry's Famous Creamed Spinach

   Prep Time

   20 mins

   Cook Time

   20 mins

   Total Time

   40 mins

   
   

   Lawry's Prime Rib restaurant's creamy spinach.

   Course: Side Dish

   Cuisine: American

   Servings: 4 -6

   Author: Cynthia

   Ingredients

   ·        1 pound baby spinach

   ·        4 slices of bacon diced

   ·        1 clove of garlic

   ·        1 medium onion diced fine

   ·        3/4 teaspoon Lawry's seasoned salt

   ·        1/2 teaspoon white pepper

   ·        1/8 teaspoon ground nutmeg

   ·        2 Tablespoons unsalted butter

   ·        2 Tablespoons flour

   ·        1 cup milk

   Instructions

   1.    Blanch spinach in batches by cooking it in salted, boiling water for a few seconds, then plunging it in ice water to stop the cooking. (To save time, use frozen, chopped spinach!)

   2.    Squeeze out excess liquid and chop.

   3.    In a medium-sized skillet over medium heat, saute bacon 2 or 3 minutes. Add diced onion and continue to cook until onion is translucent another 3 or 4 minutes. Add garlic, spinach and seasonings and cook another minute.

   4.    In a medium saucepan, heat butter until melted. Add flour, stirring with a spoon until flour is incorporated and begins to turn slightly golden, about 2 minutes. Whisk in milk and bring to a boil. Reduce heat and cook until sauce begins to thicken about 3 minutes.

   5.    Add cream sauce to the spinach mixture.

   6.    In a food processor pulse spinach 3 or 4 times. It should retain its texture.

   7.    Can be made a day ahead of time.

   
   

   
   

   
   

   
   

Shrimp shebang

1. 1 or 2 lbs shrimp
2.  i tbsp old bay
3.  1/2 tbsp shrimp cajun
4. 1 tbs cheyene
5. 1 tbsp paprika
6. 1/2 tbsp lemon pepper
7. 2 tbsp sugar
8. 2 bar unslated butter
9. 1 or 2 whole garlic


Directions:

1.boil the  shrimp + add lemon 5 minutes
2. boil corn 15 minutes

3. Melted butter , fried garlic and mix all
4.Add shrimp and corn too

Octopus Salad

1. 1 or 2 lbs octopus
2. Salt
3. . i cup chopped cucumber
4. 1/2 cup chopped red onion
5. 3 green onion sliced
6. 1 fresh jalapeno
7. 1/2 cup chopped cilentro
8. 1/2 tsp dried oregano
9. 2 tbsp lime juice
10. 2 tbsp cider vinegar
11. 1/4 cup olive oil
12. 2 cup tomato
13. several large sprigs oregano
                persley
                cilentro
                french

Mass potatoe

1. ! Pack mass potatoe
2. 2 2/3 cups water
3. 2 cheese
4. 4 tbsp butter
5. 1 cup milk

Corn lawreys

Serving 4-6

1. 1 1/2 tbsp butter
2. 1 1/2 tbsp flour
3.1 1/2 cup whipping cream
4. 2 tbsp sugar
5. 2 canned wholw kernel corn
6. 1/2 tsp salt

Directions:
a.melted butter
b.Add flour & salt
c.Add whipping cream and stirring
d.Add sugar and corn

Lobster

Caviar

Truffles

Foie Gras (Goose Liver )

Kerang bambu saos Padang

Sapo Tahu

Grill Salmon with ginger sauce