Bun Bo (Vietnamese Noodle Salad)

Bun bo is our family favorite from Vietnamese Restaurant. I like the taste of the sauce (nuoc cham) and also the crunchiness of the raw vegetables, especially bean sprout that comes with this salad. In the restaurant, the meat normally has the smoky flavor which I love so much. Unfortunately my homemade bun bo still lacked of that smoky flavor, but still I'm very satisfied with the result. I got this recipe from William Sonoma cook book.

Ingredients:
375 gr rice noodles, soaked in warm water until soft
1 lb beef(chuck or flank), thinly sliced
3 stalks lemon grass, middle white part only, finely minced
5 cloves garlic
1 1/2 tbs fish sauce
1 tsp sugar
pepper to taste

for the salad:
4 cup lettuce (green leaf/romaine), chopped
1 English cucumber, peeled, seeded, and julienned
2 cup beansprout, tails removed.
1 carrot, peeled, julienned
1/2 cup basil
1/2 cup mints

3 tbs vegetable oil
1 Spanish onion, thinly slice
1/2 cup toasted peanuts (unsalted), coarsely chopped
fried shallot

sauce (nuoc cham):
1 big clove garlic
1 red chili seeded
1/4 cup freshly squeezed lime juice
5 tbs fish sauce
3 tbs sugar
6 tbs water
2 tbs julienned carrot



Directions:


1. Boil water in a big pot, put the noodle in and boil for about 2 minutes. Drain noodle and run under the cold water to arrest the cooking process. Drain noodle and put aside.

2. In a bowl, mix the sliced beef, lemon grass, 1/2 of the garlic, fish sauce, sugar & pepper, and leave them to marinate for about 1/2 - 1 hour.

3. In a big bowl, mix the lettuce, beansprouts, carrots, basil & mint. Divide the salad into 4 individual bowls. Put some noodle in each bowl, set aside.

4. Heat frying pan in a medium heat. Add 3 tbs vegetable oil. Toss is the remaining of the garlic, stir until garlic starts to change color. Toss onion to the frying pan and stir for another 30 seconds. Push onion garlic mixture to one side of the pan. Add the remaining vegetable oil, put in the beef into the frying pan, arrange them in one layer. Let the beef sear without stirring. After 1 minute, turn over the beef, and cook for another 1 minutes.

5. Immediately put the beef into the serving bowls.

5. Sprinkle chopped nuts and fried shallot over the beef

6. Serve the salad immediately with nuoc cham sauce.

Beef Teriyaki

This is a very simple dish to prepare, especially if you have access to Asian grocery nearby, where you can buy pre-sliced beef. Unfortunately I don't live that close to any Asian market, and my local butcher can't slice the beef thin enough for me. So, to make this dish, I have to slice the meat myself. To make to job easier, normally I put a piece of sirloin steak in the freezer for a couple hours, until it's half frozen. This way I can slice them thin enough without much struggle.



Ingredients:

1 1/2 lb sirloin steak, thinly sliced

Marinade:
3 tbs shoyu
3 tbs mirin
1/2 tsp ginger powder (fresh ginger if you like it)
3 cloves garlic, minced
3 tbs brown sugar
1/2 tbs sesame oil

oil for cooking (around 1-2 tbs)
toasted sesame seeds for sprinkle
sliced green onion (optional)for garnish


Directions:

1. Mix all the ingredients for marinade in a big bowl.
2. Toss in sliced beef to the bowl, mix well, leave to marinade for at least 1/2 hours in the fridge.
3. Heat cooking oil in a pan, drain the beef, and cook until beef change color.
4. Pour the excess marinade to the pan, and cook until boiling, remove from heat.
5. Sprinkle sesame seeds over the beef & garnish with sliced green onion.

Mie Kocok sangaaaat sederhana

Lagi iseng aja tiba2 kepengen makan mie kocok. Ngubek2 buku resep...nah nemuin resep ini dari buku resep mie kuah khas Indonesia yg sudah aku modifikasi sesuai dg kondisi dapur saat itu.Setelah baca2 resepnya...kok bikinnya gampang banget ya...pokoknya resepnya super sederhana deh...makanya judulnya jadi begitu.Biasanya mie kocok dibuat pake kikil, tp berhubung ga punya kikil...belum pernah liat yg jual kikil, jadi dibuat pake daging tetelan (kebetulan sekali resepnya juga dibikin pake daging tetelan). Jangan tanya apa ini resepnya otentik...tp rasanya sih boljug....

Bahan:

500 gr daging tetelan (aku pake boneless country style ribs)

1500 kaldu

250 gr mie telor

2 sdt garan

5 siung bawang putih, haluskan

6 butir kemiri, haluskan

1 liter air mendidih

Pelengkap:

toge. seduh air panas, tiriskan

bawang goreng

irisan daun bawang

sambal

cuka

kecap manis

Cara membuatnya:

1. Rebus daging tetelan ke dalam kaldu bersama garam hingga lunak, potong2 dadu, lalu masukkan kembali ke dalam air rebusan.

2. Tumis bawang putih, kemiri hingga wangi, masukkan ke dalam rebusan kaldu.

3. Rebus mie telor, kocok2, tiriskan.

4. Letakkan mie, dan toge ke dalam mangkuk, siram dngan kaldu panas beserta potongan daging.

5. Taburkan bawang goreng, daun bawang. Sajikan dengan sambal, kecap manis dan cuka

Sate Padang

Bikin sate padang udah sering...tapi rasanya belum pas juga. Segala macam resep dicobain kok rasanya masih ada yg kurang. Dari salah satu resep yang aku baca ada yang memakai bumbu kari. Waktu baca...lho kok kayanya ga nyambung banget makan sate bumbu kari. Tapi karena penasaran akhirnya aku cobain juga. Eh...siapa disangka ternyata bumbu kari itu yang bikin rasa satenya muaantep...tep...tep...banget. Ternyata itu bumbu rahasianya. Resep in hasil adaptasi dari Primarasa.

Bahan:

1 Kg daging

3000 ml air untuk merebus daging

3 lembar daun kunyit

3 batang serai, memarkan

10 lembar daun jeruk

1 potong asam kandis

50 gr tepung beras, sangrai, larutkan dalam 300 ml air

2 sdm bubuk kari

bawang goreng untuk taburan

bumbu halus:

10 butir bawang merah

5 siung bawang putih

1 sdm cabe bubuk

1 1/2 sdm ketumbar, sangrai

5 sdt merica utuh, sangrai

2 sdt jintan, sangrai

3 sdt adas, sangrai

2 sdt kunyit bubuk

1 sdt jahe bubuk

3 cm lengkuas

3 sdt garam

Cara membuatnya:

1. Rebus daging dengan semua bumbu selama lebih kurang 90 menit.

2. Keluarkan daging, potong2 daging. Tusuk daging ke tusukan sate

3. Ukur kaldunya sebanyak 600 ml, tambahkan air jika perlu. Didihkan kaldu, lalu perlahan2 masukkan larutan tepung beras, sambil diaduk2 hingga adonan licin.

4. Menghidangkannya : Bakar sate sebentar (3-5menit). Taruh sate dipiring, tuangi saus panas, taburkan bawang goreng

Dendeng Balado

Ini makanan favorite dari restoran padang. Bikinnya juga ga susah2 amat...cuman yg pasti makannya pasti nambah2 deh.

Menurut resep aslinya dagingnya dijemur sampe kering baru digoreng, tapi yg ini sudah dimodifikasi biar gampang jadi dipanggang aja di oven . Rasanya masih sip.....

Bahan:

1 kg daging potong tipis

bawang putih bubuk

garam

jeruk nipis

Cara membuatnya:

1.Peras jeruk nipis secara merata keseluruh daging.

2. Taburkan bubuk bawang putih dan garam ke 2 belah sisi daging, ratakan.

3. Panaskan oven 425F dan panggang daging kira2 25-30 min. balik dan panggang lagi selama 25 menit.

4. Goreng daging dalam minyak yg panas sampai garing. Kalo tidak mau digoreng, panggang di oven lebih lama, tapi hasilnya ngga segaring yg digoreng.

Bahan untuk cabe:

300 gr cabe merah

1 bawang bombay

6 lembar daun jeruk sobek2

cuka, garam dan gula secukupnya

1/2 cup canola oil

cara membuatnya:

tuang minyak ke penggorengan, tunggu sampai agak panas, masukkan cabe, bawang dan daun jeruk. Aduk sampai layu, masukkan garam, gula dan cuka, aduk rata. Masak dengan api sedang sekitar 15 menit sampai cabe benar2 layu.