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ARAB

Idam kabab potato arabic food (kabab kuah kentang)


Bahan-bahan
4 porsi
bahan kabab :
500 gr daging kambing yg sdh dihaluskan (boleh ganti daging sapi)
1/2 buah bwg bombay uk besar (cincang halus)
2 siung bwg putih haluskan
10 helai daun ketumbar ambil daunnya aja iris kecil2
1/2 sdt garam
1/2 sdt black papper halus
bahan kuah :
2 buah kentang uk besar (potong sesuai slera)
2 buah wortel uk besar (potong sesuai slera)
1 paprika hijau (saya ganti yg merah cz gk ada )
10 helai daun ketumbar iris halus (utk taburan)
bumbu kuah :
1 buah bwg bombai cincang halus
5 siung bwg putih haluskan
1 buah tomat uk besar (blender)
1 sdm saus tomat
1 sdt gula pasir
1 sdt bumbu curry powder
1/2 sdt black papper halus
1/2 sdt ketumbar halus
3 buah kapulaga (saya skip klo gk suka boleh skip juga)
secukupnya garam
penyedap rasa (saya pake maggie 2blok)
600 ml air
Langkah
Langkah pertama kita mulai dr pembuatan kabab nya. Campur daging dan smua
bahan kabab di baskom, aduk rata dan uleni dg tangan.

Bentuk daging seperti di foto, kepal2 dg tangan dan taruh di teflon anti lengket
kemudian tutup dan panggang dg api kecil di kompor 20 menit sambil di balik ya
agar tdk gosong.
Sambil nunggu kabab kita buat kuahnya. Tumis bwg bombai dan bwg putih di panci
sampai harum, tambahkan tomat yg sdh di blender dan saus tomat. Tambahkan air
dan biarkan mendidih, masukan kentang dan wortel. Tambahkan semua bumbu
kecuali daun ketumbar dan paprika. Masak kentang dan wortel sampai matang
sambil koreksi rasa, jika ada yg kurang silakan di tambah aja bumbunya sendiri
sesuai slera.
Cek kabab, jika sdh matang masukan kabab ke kuah kentang, masukan paprika.
Masak lg tapi jgn terlalu lama krna kabab sudah matang di panggang. Matikan api
jgn sampe air kuahnya habis mengering, dan taburi dg daun ketumbar.

Kuah marak arabian


Bahan-bahan
4 porsi
1/4 kg Daging Sapi
3 siung bawang putih
4 siung bawang merah
1 buah tomat
1 ruas jempol jahe
1/2 sdt merica
1/2 sdt jinten
1 btg keningar
3 biji cengkeh
sedikit pala
secukupnya air kaldu (sisa rebusn daging)
jika perlu tambahkan air
sesuai selera Garam+Gula
finishing taburan bawang goreng(jika suka)
Langkah
45 menit

Cuci bersih daging sapi,lalu rebus hingga empuk,setelah empuk potong2 daging
sapi sesuai selera,sisa air kaldu sisihkan.
Kupas bersih bawang putih,bawang merah,jahe,lalu jus sertakan merica dan
jinten,tambahkan sedikit garam+gula.
Setelah dijus bumbu ditumis hingga harum,masukkan keningar cengkeh dan
pala,aduk rata,diamkan sejenak.
Masukkan Daging yg tlah dipotong2,tambahkan air sedikit,diamkan hingga bumbu
sedikit meresap dg daging,lalu masukkan Tomat.
Tuangkan air kaldu,tambahkan gula+garam sesuai selera,masak sebentar hingga
tanek dan matang,cicipi hingga rasa pas,dan hidangkan.

Chicken Kabsah Masakan Khas Arabia


Bahan-bahan
8 porsi
1 kg Beras Basmati
secukupnya Raisin
2 ekor Ayam
3 sendok makan Olive Oil
1 siung Bawang Bombay
5 siung Bawang Putih
3 cm Jahe
1 sendok makan Bumbuk Jinten Putih
1 sendok makan Bubuk Ketumbar
1 sendok teh Bubuk Kunyit
1 sendok teh Bubuk Lada Hitam
1 sendok makan Cardamom
8 butir Cengkeh
2 potong Kayu Manis
2 buah Tomat Matang
secukupnya Saus tomat
1 potong Maggi

2 sendok makan Garam


Optional untuk mendapatkan aroma asap
secukupnya aluminium foil
1 sendok makan minyak goreng
1 potong arang
Langkah
60 menit

Beras Basmati dicuci dan di rendam kurang lebih 30 menit sebelum dimasak
Panaskan 3 sdm olive oil kedalam wajan.
Bawang bombay dan bawang putih di cincang halus, lalu di tumis setelah wangi
kecilkan api
Lalu semua bahan masukan semua bumbu-bumbu jinten, ketumbar, kunyit, danlada
hitam, cardamom, cengkeh, kayu manis, jahe yang di cincang halus dan tambahkan
garam. Dan juga masukkan tomat yg diiris dadu, bisa tambahkan sedikit saus tomat
dan maggi blok
Setelah tercium aroma harum tambahkan sedikit air lalu masukkan ayam utuh aduk
rata, setelah ayam berubah warna tambahkan air (5 gelas) kira-kira cukup untuk
menanak nasi
Setelah daging ayam terlihat empuk angkat dan sisihkan.
Masukkan beras Basmati yang sudah direndam sebelumnya masak hingga aron lalu
kukus. bila menggunakan panci khusus tidak perlu dikukus.
Siapkan aluminium foil dibentuk wadah kotak lalu diisi dengan 1 sdm minyak
goreng. Panaskan arang hingga membara
Buat lobang pada tengah nasi yang sedang dikukus atau ditanak lalu letakkan
aluminum foil berikut minyak lalu masukkan arang yang membara, tutup kembali
panci atau kukusan.
Ayam disusun dan di grill terpisah hingga terlihat agak kecoklatan
Angkat Nasi dan Ayam Bakar lalu hidangkan...

Bubur Arab

BAHAN:
2 mangkuk Dimasak Beras (juga dapat digunakan beras mentah)
4 mangkuk Air
5 Bawang merah *
2 Bawang putih *
1 "Jahe * (* dicampur)
2 sdm bubuk Soup
Beberapa Beef cincang
Beberapa Udang Segar
Semangkuk Santan
Sayuran - opsional
garam
Garnish - Bawang Springs, Seledri Cina, bawang goreng
CaraBuat:
1. Panaskan beberapa minyak & bahan dicampur goreng & bubuk sup.
Tuang air, daging sapi, udang & beras.
Masak dalam rice cooker bawah fungsi bubur sampai matang.
Tambahkan di Santan & sayuran & biarkan mendidih.
2. Sajikan dengan hiasan.

RESEP ROTI JALA

BAHAN :
Untuk Roti Jala:
225 gr tepung terigu
3 butir telur ayam
2 sendok teh garam
500 cc santan yang sedang kentalnya
2 sendok makan minyak goreng

UNTUK KARI KAMBING :


1 kg daging kambing dan tulangnya, potong-potong
1 batang kayu manis
3 biji cengkih
2 biji pala, memarkan
2 buah asam kandis
2 batang serai
2 lembar daun jeruk
3 buah kapulaga, memarkan
2 buah bunga lawang/pekak
850 cc santan encer
500 cc santan kental

BUMBU YANG DIHALUSKAN :


10 cabai merah
6 siung bawang merah
3 siung bawang putih
3 cm kunyit
2 cm jahe
2 cm lengkuas
1 sendok makan ketumbar, sangrai

2
2
2
2

sendok
sendok
sendok
sendok

teh
teh
teh
teh

jintan
adas
merica bulat, sangrai
garam

CARA MEMBUAT ROTI JALA KARI KAMBING :


Buat roti jala:
Campur tepung dan garam, masukkan telur, uleni sambil dituangkan santan hingga
adonan menjadi halus. Tambahkan minyak, aduk rata hingga kalis.
Panaskan wajan datar, masukkan adonan ke dalam cetakan roti jala kemudian
putar-putar di atas
wajan hingga berbentuk jala. Masak hingga matang. Lipat hingga sebesar kotak
korek api,
lakukan hingga selesai, sisihkan
Buat kari kambing:
Panaskan minyak, tumis bumbu yang dihaluskan beserta semua bumbu hingga
harum dan matang. Masukkan daging, masak hingga berubah warna, tambahkan
santan, kecilkan apinya,
masak hingga daging 1/2 matang. Masukkan santan kental, masak hingga daging
empuk, hidangkan
dengan roti jala
Untuk 6 porsi.

Resep Saudi Samboosak


Untuk 16 buah
Bahan Membuat Saudi Samboosak:

250 gram tepung terigu protein sedang

sendok teh ragi instant

150 air ml air

75 ml minyak goreng

sendok teh garam


Bahan Isi Saudi Samboosak:

200 gram daging giling

buah bawang Bombay, dicincang halus

sendok teh garam

sendok teh merica hitam bubuk

sendok teh jinten bubuk

sendok teh gula pasir

1 sendok makan minyak untuk menumis


Cara Membuat Saudi Samboosak:

Aduk rata tepung terigu, ragi instan, dan air. Masukkan minyak goreng dan
garam. Uleni sampai elastic. bulatkan. diamkan 30 menit.

Kempiskan adonan. timbang masing masing 20 gram. diamkan 15 menit


sampai mengembang.

Isi: panaskan minyak. tumis bawang Bombay sampai harum.

Masukkan daging giling, garam, merica hitam bubuk, jinten bubuk dan gula
pasir. masak sampai matang. dinginkan. sisihkan.

Giling adonan diameter 7 cm. Beri isi. lipat. rekatkan. pilin tepinya seperti
pastel.

Goreng dalam minyak yang sudah dipanaskan sampai matang.


TURKI

Turkish Rice Pudding


Bahan :
beras 40 gram
air 300 ml
susu cair 375 ml

cream 125 ml
gula pasir 125 gram
vanili bubuk 1/2 sendok teh
tepung maizena 1,5 sendok makan, larutkan dengan 3 sendok makan susu cair
garam secukupnya
kayu manis bubuk secukupnya
Cara Membuat Turkish Rice Pudding :
Campur air dan beras, masak di atas api kecil sambil sesekali diaduk hingga air
menyusut kurang lebih 25 menit. Angkat.
Masukkan gula, pasir, vanili dan garam. Tuang susu cair dan cream sambil diaduk
hingga rata.
Tuang larutan maizena, sedikit sambil terus diaduk hingga mendidih dan matang.
Angkat dan biarkan uap panasnya hilang.
Tuang dalam gelas saji, sipan dalam lemari pendingin.
Sajikan dengan teburan kayu manis.
Untuk 10 buah

Herb Roasted Turkey Breast

Ingredients:
For the herb rub:
2 tablespoons soft butter
2 tablespoons good olive oil
1 teaspoon lemon juice
1 finely minced garlic clove
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary leaves


1/4 teaspoon dried sage, or poultry seasoning
Salt and fresh ground black pepper to taste
1 bone-in turkey breast half, about 3 pounds
Kitchen twine
Preparation:
Preheat oven to 425 degrees F.
Add the herb spread ingredients to a small bowl, and whisk to combine. Use a
boning knife to remove the breast from the breastbone and ribcage (or have the
butcher do it). Place the breast, skin side down, on the cutting board. Fold the
tenderloin toward the thinner side of the breast. Use the boning knife to make a
slice into the thickest part of the breast, creating a shallow flap. Be careful not to
cut all the way through, we just want some extra surface area for the herb rub.
Season very generously with salt and fresh ground black pepper. Rub on the herb
spread. Fold the tenderloin back over into the center of the breast and gather
together.
Take a piece of kitchen twine and tie a simple square knot around the breast at the
thickest point. Repeat this every inch or so, until the breast is trussed into a nice,
round, tight package. Flip over, skin side up, and place in a lightly oiled shallow
roasting pan. Rub any leftover herb rub over the skin, and season with salt and
fresh ground black pepper to taste.
Roast the turkey for 20 minutes, then reduce the heat to 325 degrees F. and
continue roasting until a thermometer registers 165 degrees F when inserted into
the thickest area of the breast (about 45 minutes)
When the turkeys done, cover loosely with foil and let rest for 15 minutes before
slicing and serving with any juices that collected in the pan. Serve with chilled
cranberry sauce.

Kebab Sandwich

Bahan :
7 lembar tortila @55 g

450 gr kentang goreng


350 gr coleslaw
7 lembar keju lembaran
7 lembar daun selda
Kebab :
450 g daging has dalam
700 ml brown stock (kaldu cokelat)
3 sdm kecap manis
3 sdt pala bubuk
4 sdm mentega
3 sdt garam
3 sdt cumin
Cara membuat :
lumuri daging dengan garam dan merica hingga rata, diamkan kurang lebih 10
menit hingga bumbu meresap, tuang daging dengan mentega hingga berwarna
kecokelatan sambil dibolak-balik hingga kedua sisinya matang
tuang brown stock di panci, masukkan daging berbumbu dan semua bumbu, masak
hingga matang dan bumbu meresep, lalu angkat
potong tipis daging, masukkan kembali ke dalam sisa kuah rebusan, lalu sisihkan
ambil 3 lembar tortila, beri keju lembaran, coleslow, kentang goreng, irisan daging,
daun selada di kiri kanan tortila, gulung
dan hidangkan

Nasi Tomat (Domatesli Pilav) Turki

Bahan:
250 g beras, cuci bersih
300 ml air panas
1 1/2 sdt garam

100 g mentega
325 g tomat, kupas, buang biji, haluskan
400 ml kaldu ayam
1/2 sdt merica bubuk
Cara membuat:
Rendam beras dalam air panas, bubuhi garam, aduk rata. Biarkan hingga air
dingin. Cud bersih, tiriskan.
Panaskan mentega dalam panci berdasar tebal hingga cair. Masukkan beras, aduk
rata.
Tuangi tomat halus, kaldu, dan merica bubuk, aduk rata. Masak hingga air
terserap habis. Kecilkan api.
Tutup panci. Masak selama 30 menit di atas api kecil hingga matang sambil aduk
pelan sesekali agar bulir beras tidak hancur. Angkat.
Sajikan hangat.

Turkey with Walnut Parmesan sauce

Ingredients
1/4 teaspoon fresh-ground black pepper
4 turkey cutlets (about 1 1/4 pounds in all)
1 tablespoon cooking oil
2 tablespoons chopped fresh parsley
1 1/2 tablespoons grated Parmesan cheese

1/2 teaspoon lemon juice


3/4 cup canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons flour
1/2 teaspoon salt
Pinch cayenne
Pinch ground cinnamon
Pinch ground cloves
2 cloves garlic, chopped
1/2 cup chopped onion
2 tablespoons butter
1/3 cup walnuts
Directions
Grind 1/4 cup of the walnuts to a powder in a food processor. In a small saucepan,
melt the butter over moderately low heat. Add the onion; cook until translucent,
about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the
cloves, cinnamon, cayenne, and 1/4 teaspoon of the salt. Add the flour and stir to
combine. Whisk in the broth and simmer until starting to thicken, about 3 minutes.
Add the ground walnuts and simmer 1 minute longer. Remove from the heat and stir
in the lemon juice, Parmesan, and parsley.
In a large nonstick frying pan, heat the oil over moderately high heat. Season the
turkey with the remaining 1/4 teaspoon salt and the pepper. Cook the turkey cutlets
until just done, 1 to 2 minutes per side. Serve with the walnut sauce, sprinkling the
additional nuts over the top.

Fettuccine with Turkey and Brandied Mushrooms

Ingredients
2 tablespoons chopped fresh parsley
1/4 cup heavy cream
1/2 pound fettuccine
1 cup canned low-sodium chicken broth or homemade stock
1/3 cup brandy
1 pound mushrooms, cut into thin slices
2 scallions, white bulbs and green tops chopped separately
2 tablespoons butter
1/2 teaspoon fresh-ground black pepper

1 1/4 teaspoons salt


1 pound turkey cutlets (about 3)
1 tablespoon cooking oil
Directions
In a large nonstick frying pan, heat the oil over moderately high heat. Season the
turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until
they are almost done, about 1 minute per side. Remove the cutlets from the pan, let
cool, and then cut them into thin strips.
Melt the butter in the same pan over moderate heat. Add the white part of the
scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon
pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it
evaporates, about 5 minutes. Add the brandy and cook until almost no liquid
remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until
almost completely evaporated, about 4 minutes.
In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7
minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2
cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the
turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with
the parsley

Turkey Sausage with Cheddar-Cheese Grits and Tomato Sauce

Ingredients
3 1/2 cups water
1 teaspoon salt
3/4 cup old-fashioned grits

1/4 pound cheddar cheese, grated


1 tablespoon cooking oil
1 pound turkey sausages
1 1/2 pounds tomatoes, chopped (about 2 cups)
1/4 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
Directions
In a medium saucepan, bring the water and 3/4 teaspoon salt to a boil. Add the grits
in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently
with a wooden spoon, until the grits are very thick, about 20 minutes. Remove the
saucepan from the heat and stir in the cheese.
Meanwhile, in a medium, nonstick frying pan, heat the oil over moderately low heat.
Add the sausages and cook until they are just done, about 15 minutes. Remove the
sausages from the pan. Add the tomatoes, the remaining 1/4 teaspoon salt, and the
pepper to the pan. Cook until the tomatoes are just heated through, 1 to 2 minutes.
Stir in the parsley.
Serve the grits topped with the sausages and the tomato sauce.

Kale & Potato Soup With Turkey Sausage

PREP TIME 6 MINUTES COOK TIME 30 MINUTES SERVES 4


teaspoon fresh-ground black pepper

1 pound kale, stems removed, leaves shredded


1 pounds boiling potatoes, peeled and cut into inch piece
Pinch dried red-pepper flakes
1 teaspoons salt
2 cups canned low-sodium chicken broth or homemade stock
1 quart water
4 cloves garlic, cut into thin slices
1 onion, chopped
1 Pound turkey or chicken sausage
1 Tablespoon cooking oil
Directions :
1. In a large pot, heat the oil over moderately low heat.
add the sausage and cook, turning, until browned, about 10 minutes.
Remove the sausage from the pot and, when it is cool enough to handle, cut it into
slices. Pour off all but 1 tablespoon fat from the pan.
2. Add the onion and cook, stirring occasionally, until it is translucent, about 5
minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
3. Add the water, broth, and salt and bring the soup to a boil. Add the sausage,
potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially
covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook,
partially covered, until the potatoes and kale are tender, about 6 minutes longer.
Add the black pepper.