Resep Spesial Ramadhan Bihun Goreng Menu Buka Puasa

Resep Spesial Ramadhan Bihun Goreng Menu Buka Puasa

 

Bihun Goreng - Teman teman penggemar kuliner di Indonesia pasti sudah tahu dong makanan berbentuk seperti mie tapi lebih tipis ini yang bernama bihun. Ya, biasanya kita pasti lebih sering mengenal salah satu jenis variasi mie bihun ini sebagai salah satu isi bakso, ketoprak, nasi uduk dan yang lainnya. Tetapi tahukah teman teman bahwa sebenarnya kita bisa membuat berbagai masakan bihun, seperti bihun ayam, kue bihun, bihun kuah dan bihun goreng. Kali ini, saya akan mengajak teman teman untuk mencoba dan memberikan cara membuat bihun goreng yang enak dan sedap.

Seperti mie, bihun sebenarnya berasal dari China atau Tiongkok. Masakan bihun juga sangat terkenal dan popoler di beberapa negara Asia lainnya, seperti India, Malaysia, Thailand dan yang lainnya. Tidak seperti mie yang terbuat dari tepung terigu, bihun goreng terbuat dari bahan dasar tepung beras sehingga teksturnya lebih keras daripada mie. Seperti makanan yang terbuat dari tepung beras lainnya, resep bihun goreng ini sedikit sekali mengadung lemak dan juga banyak mengandung kalori dan karbohidrat yang dibutuhkan tubuh kita untuk beraktivitas. Selain itu, mie bihun juga mengandung zat besi, kalsium dan fosfor yang sangat dibutuhkan untuk perkembangan tulang di saat masa pertumbuhan.

Mungkin resep bihun goreng tidak sepopuler mie dan biasanya hanya digunakan untuk bahan pelengkap masakan yang lain, tetapi kalau masalah rasa sebenarnya kedua jenis resep mie tersebut sama sama enak dan cocok sekali untuk teman makan nasi, apalagi kalau ditambah beberapa bahan pelengkap lain di dalam resep bihun nya, seperti daging ayam, udang dan yang lainnya. Tidak seperti mie kuning atau mei putih yang teksturnya agak lembek sehingga bisa langsung dimasak, bihun mentah teksturnya agak keras sehingga perlu direndam beberapa saat dengan air panas sebelum bisa digunakan dan dimasak menjadi berbagai masakan. Oke, untuk lebih jelasnya, silahkan melihat bahan bahan resep bihun goreng enak dan cara membuat bihun goreng dengan mudah di bawah ya.

Resep dan Cara Membuat "Bihun Goreng " : 

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How To Make Chinese Schezwan noodles

How To Make Chinese Schezwan noodles
Ingredients
Plain noodles - A small bunch*
Soya sauce - 1 tsp
Chilli sauce - 1 tsp
Black pepper powder - 1/2 tsp
Cabbage, finely chopped - 1/2 cup
Carrot - 1 small, finely chopped/ julienne
Baby beans/ beans - 10, finely chopped
Garlic, finely chopped - 3 tblsp
Dry red chilli** - 1+ 8
Spring onion (optional) - To garnish
Sugar - 3/4 tsp
Olive oil/ sesame oil - 4 tblsp
Salt & water - As needed

Directions, whatch this movie

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How to Make Sichuan Ma Po Tofu (Authentic) 麻婆豆腐

This is a great Chinese recipe. I love this dish - you can control the spice by varying the cayenne. I hope you like it as much as I do.
Ingredients

    4 ounces ground pork
    2 tablespoons dry sherry
    1 teaspoon cornstarch
    1/2 tablespoon fermented black beans, rinsed and mashed
    1/2 tablespoon chili paste with garlic
    1 teaspoon cayenne pepper
    2 tablespoons soy sauce

    3 cloves garlic, crushed
    1/2 teaspoon minced fresh ginger
    1 (14 ounce) package tofu, drained and cut into cubes
    1 cup frozen green peas
    1/2 cup chicken broth
    1 tablespoon cornstarch, mixed with equal parts water

Directions, watch this video

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How to Make Kung Pao Chicken 宫保雞丁

"Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!"
Ingredients

    1 pound skinless, boneless chicken breast halves - cut into chunks
    2 tablespoons white wine
    2 tablespoons soy sauce
    2 tablespoons sesame oil, divided
    2 tablespoons cornstarch, dissolved in 2 tablespoons water
    1 ounce hot chile paste

    1 teaspoon distilled white vinegar
    2 teaspoons brown sugar
    4 green onions, chopped
    1 tablespoon chopped garlic
    1 (8 ounce) can water chestnuts
    4 ounces chopped peanuts

Directions, watch this video

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How to make Peking Duck (Beijing Roast Duck)

"I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic."

Ingredients

    1 (4 pound) whole duck, dressed

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground ginger

    1/4 teaspoon ground nutmeg

    1/4 teaspoon ground white pepper

    1/8 teaspoon ground cloves

    3 tablespoons soy sauce

    1 tablespoon honey

    1 orange, sliced in rounds

    1 tablespoon chopped fresh parsley, for garnish

    5 green onions

    1/2 cup plum jam

    1 1/2 teaspoons sugar

    1 1/2 teaspoons distilled white vinegar

    1/4 cup finely chopped chutney

For the directions, watch this video

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Home made Xiao long bao / 家庭制做灌汤小笼包

If you’ve ever been out for dim sum, you’ve likely bitten into some xiao long bao – soup dumplings filled with a nugget of seasoned pork and a burst of warm soup. It’s a staple of Shanghai cuisine and something most people don’t make at home, likely because it’s no easy feat to get soup inside a dumpling.

Xiao long bao are most often served right in their bamboo steamers, to keep them hot – there is a technique to eating them without popping one whole in your mouth to have hot soup squirt down your throat. Pick it up with chopsticks by its topknot and set it on (or over) a Chinese soup spoon. Some people poke it in the side, letting the broth leak out into the spoon to cool off a bit before downing all in one bite; others nibble off a bit of the wrapper from one side, then sip the broth out before eating the dumpling. Whatever works. First, dip it in a mixture of soy sauce and rice vinegar, with some finely sliced or grated fresh ginger.

This is Xiao Long Bao recipe

Stock:

bones of 1 roasted chicken

1 small carrot, cut into chunks

a few slices of ham or Asian-style cured sausage

a few sprigs of cilantro or parsley

1 green onion

big pinch salt

1 Tbsp. plain gelatin

Dumplings:

1 lb. ground pork

1/4 cup chopped cilantro (stems too)

2 green onions, finely chopped

2-3 Tbsp. soy sauce

2 tsp. grated fresh ginger

1-2 garlic cloves, finely crushed

2 tsp. brown sugar

a squirt of Sriracha (to taste)

1 pkg. dumpling wrappers

Dipping Sauce:

thinly sliced fresh ginger

dark soy sauce

rice vinegar

pinch dried red chili flakes (optional)

For Directions, watch this video

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How to Make Chinese Dumplings (recipe) 饺子

Chinese dumplings have been a tasty treat for thousands of years. In China, when we talk about dumplings, we’re usually referring to boiled dumplings (or shui jiao, 水饺). Not potstickers, not steamed dumplings, but boiled ones. We consider it a staple, a delicious alternative to rice and noodles. You might think boiled dumplings are not as tasty as potstickers. After all, potstickers have a nicely charred surface and crispy texture and look great, right? But to us, boiled dumplings are the ultimate comfort food that we eat every week. They’re super delicious if you make them the right way.

Today I’ll give you a thorough introduction to making dumpling wrappers from scratch, wrapping dumplings, and cooking and storing them. So no matter which filling you prefer, you can always refer to this recipe to make dumplings.

Ingredients

For the Wrappers

    Wonton wrappers (also called skins)

For the Filling

    1.5 cups ground pork

    1/2 cup chopped shrimp

    2 cups Napa cabbage

    1 teaspoon ginger

    1 tablespoon green onion

    1.5 teaspoon salt

    2 tablespoons soy sauce

    2 tablespoons cooking wine

    1/3 teaspoon white pepper

    1 tablespoon sesame oil

    1 tablespoon vegetable oil

For the dorections, you can watch this video

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Hakka Steamed Salted Chicken / 客家蒸盐鸡

Everyone is waiting for this recipe. It looked easy by looking at the photo. I mean... c'mon! It's just salted steamed chicken! But let me tell you, to make this right, you need abit of patience here.

This is my grandma's dish. My mom continues the dish. Recipe I'm sharing here is the same as the one my grandma taught. But I improve the cooking method to achieve better tenderness of the chicken after me and my mother talked about it. As shared by my grandma, there are two types of Hakka Salted Chicken. One was the Hakka Baked Salted Chicken. Another one, is Hakka Steamed Salted Chicken. Correct me if I'm wrong, but that's I was told.

I used Kampong Chicken (甘榜鸡) that I got from Sheng Siong Supermarket, as that is the best chicken I can get at that point of time, and I brought this salted chicken dish to Edith's place for gathering.

I make this dish for many times, and I never get sick of it. They may looked ordinary, but I guarantee you that this is really yummy to eat. To make this dish, you need a good bird as a whole. As you can see, there's a difference in results when you use different types of chicken. I would not want you to buy the ordinary fresh white fat chicken for this dish. When the dish is simple, you need to ensure that the ingredients used are the best. So, let's watch this video

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Beef Brisket Clear Soup Stew / 清湯牛腩

Beef Brisket Clear Soup Stew is a very popular Cantonese dish. Sweet and beefy in taste, soft and tender meat and clear soup with hints of spices. It may looked like a normal dish, the scent and fragrance of the soup from hours of simmering is lip-smackingly delicious.

Undeniably, the clear beef brisket soup has such a strong umami flavor that you cannot resist but finish it to the last drop.

In Hong Kong, this dish is easily available, especially the famous Kau Kee Beef Brisket Soup Noodles. Asians have plenty of ways of cooking their version of 'beef stew' or 'beef soup', while Cantonese prefers this clear soup version. However, different family will have different preference in the type of spices added into the soup.

Watch this video, How To Cook Beef Brisket Clear Soup Stew

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How To Cook Pig Trotter in Vinegar with Ginger 猪脚醋

Pig Trotter in Vinegar with Ginger 猪脚醋 is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. In Malaysia, Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells (红鸡蛋) and some chicken cooked in homemade rice wine (姜酒鸡), all these packed and given to relatives and friends, proudly announcing the arrival of a new baby. Singaporean's usually add hard boiled eggs in this dish and let it stew together. It's optional. You could add it in if you want.

Before anything else, let me share with you where I usually shop for my ingredients. This is my favorite dried sundries store that I usually visit whenever I wanted to buy chinese ingredients and condiments. It is located at the basement of Chinatown Wet Market. But of course, wet markets at other area do have such dried sundries store too. You just get those ingredients at your own convenience. 

Oke, this is video How To Cook Pig Trotter in Vinegar with Ginger 猪脚醋 , enjoy it.

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Chinese Sizzling Rice Soup

"Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup."
Ingredients

    3 ounces baby shrimp
    3 ounces skinless, boneless chicken pieces cut into chunks
    1 egg
    4 tablespoons cornstarch
    4 cups vegetable oil for frying
    3 cups chicken broth
    1 ounce mushrooms, chopped

    2 tablespoons chopped water chestnuts
    1/8 cup diced bamboo shoots
    1/3 cup fresh green beans, cut into 1 inch pieces
    1/2 teaspoon salt
    1 tablespoon sherry
    2/3 cup uncooked white rice

Directions, watch this video

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How To Make Honey Garlic Chicken Wings

"I like to bring this dish to work for potlucks. It's always a hit! Quick, easy, AND delicious!"
Ingredients

    1 large white onion, chopped
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce

    1/4 cup butter
    2 teaspoons mustard powder
    1 1/2 teaspoons garlic, minced
    5 pounds chicken wings

And this video How To Make Honey Garlic Chicken Wings

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How to make Honey BBQ Baked Chicken Wings

Making wings at home is very easy with this simple recipe, and result in a thick sweet and smokey sauce with brilliant flavors and sticky texture. I recommend baking wings on a broiler pan so they crisp up well on both sides and cook evenly.

Ingredients:

18 chicken wings (raw, thawed)

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

Sauce:

1 cup  barbecue sauce preferably Hickory Smoke Flavor

1/2 cup honey

2 tablespoons ketchup

1 tablespoons hot sauce (I love Sriracha sauce!)

1/2 teaspoon garlic powder

Wacth this video how to make Honey BBQ Baked Chicken Wings

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How to make Crispy Roasted Pork Belly Chinese Food

This is my favourite recipe for crispy roasted pork belly. There are many different recipies for making crispy pork belly like, Liempo, Cracklin, Siu Yuk and Lechon, but the technique is almost the same.

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Recipe For Baby-Back Ribs - Chinese Food

This is my recipe for baby-back ribs. Despite the large number of ingredients, it is still very easy to make: simply mix together the sauce and spices then apply them to the meat & roast! The finished ribs are very rich in flavor and a little sweet and spicy. They are perfect for large dinners or special occasions. Ok, this is Recipe For Baby-Back Ribs - Chinese Food

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