Task # 18 Mongolian BBQ

Standard

Tugas kali ini agak telat dah buatnya, soalnya sibuk terus di kantor. Dan anak2 nginep di rumah mama jadinya malem ngelayap terus, serasa masih pacaran. Hehehe ga deh, banyakan pergi ke Gramedia di Grand Indonesia belanja buku lagi diskon lumayan 30% dan + 5% lagi kalo bayar pakai kartu kredit BCA….. Diskon dari tanggal 20 s/d 26 Desember 2008. Huuuuu tapi hasilnya belanja buku masak lagi….. wah kapan bisa irit nih. Sorry yah Ching kali ini tugasnya telat! hehehe wink

Pingin makan sapi yg enak banget, buat praktekin iris sendiri daging sapi tipis-tipisnya, soalnya kalo beli di supermarket, mahal…. Akhirnya ketemu juga resep ini, dan si Ching juga setuju cuma karena daging sapi di jepun lebih mahal makanya dia minta diganti ama daging babi. Jadinya di modif dah buat dagingnya, versi Ching pake babi, versi saya pakai sapi dan ayam.

Resep asli bisa di lihat di sini.

Bahan :
– 500 gr daging sapi has dalam, iris melebar tipis ukuran 2×5 cm (Saya tambah ayam)
– 2 buah (200 gr) mentimun jepang, buang biji, potong bentuk korek api
– 2 buah (150 gr) wortel, kupas, potong bentuk korek api
– 1 buah (100 gr) bawang bombay, iris bulat tipis

Saos perendam, aduk rata :
– 8 siung bawang putih, cincang halus
– 4 batang daun bawang, iris tipis
– 3 cm jahe, parut
– 1 sdt kaldu ayam bubuk
– 4 sdm madu
– 8 sdm kecap asin
– 2 sdm white wine vinegar (saya ganti dengan cuka beras)
– 2 sdm minyak wijen
– 3 sdt gula pasir
– 4 sdm minyak goreng

Acar mentimun pedas :
– 100 ml air
– 1 sdm cuka masak
– 1 sdm gula pasir
– 1/2 sdt garam
– 2 buah cabai merah, haluskan (saya pakai sambal botol)
– 300 gr mentimun biasa, buang biji, potong dadu ukuran 1 cm, cuci air garam, tiriskan

Cara Membuat :
* Acar Mentimun pedas: Didihkan air, tambahkan cuka, gula, garam dan cabai merah halus, aduk rata hingga mendidih dan aroma langunya hilang.
Masukkan mentimun, aduk rata. Angkat, dinginkan.
Simpan dalam lemari pendingin hingga saat akan disajikan

PS : Karena saya pakai sambal botol proses ini tidak di masak tapi tinggal di campur rata lalu di masukkan kulkas

– Campur daging, mentimun, wortel, dan bawang bombay dalam saus perendam selama 2 jam.
– Panggang daging, mentimun, wortel, dan bawang bombay di atas pemanggang yg sudah dioles minyak, sambil di perciki saus perendam dan sesekali aduk hingga matang, angkat.
– Sajikan bersama acar

In English

This time I got a little late by making task cause I got busy at the office. And also my kids stayed at my mother house so me and my hubby go out every night, seems like dating again. Hehehe not really, mostly visit Gramedia books store at Grand Indonesia shop books for discount 30% and + 5% if you pay with BCA card…. This promo is from 20 till 26 December 2008. Huuuuu but I wasting more for buying cook books again…. didn’t know when I’ll be more keeper. Forgive me Ching this task late! hehehe wink

Want to eat slicing beef that taste good, for practising thin slicing beef that I slice myself, cause if you buy on the supermarket, cost you a lot…. Finally find this recipe, and Ching also agree but at jepun beef cost more than pork so she use pork instead. So the meat was modif, Ching version using pork and my version using beef and chicken

Original recipe can be see in here

Ingredients :
– 500 gr yakiniku beef ( I also add chicken)
– 2 pc or 200 gr japanese cucumber, seedles, cut into matches shape
– 2 pc or 150 gr carrots,peel it, cut into matches shape
– 1 pc or 100 gr onion, cut thin round

Dipping sauce, mixed :
– 8 pcs garlic, minced
– 4 pcs spring onion sliced
– 3 cm ginger, grater
– 1 tsp chicken stock
– 4 tbs honey
– 8 tbs salt soy sauce
– 2 tbs white wine vinegar ( I change it with rice vinegar)
– 2 tbs sesame oil
– 3 tsp sugar
– 4 tbs cooking oil

cucumber chili salad :
– 100 ml water
– 1 tbs cooking vinegar
– 1/2 tsp salt
– 2 pcs red chili, minced ( I used chili sauce)
– 300 gr regular cucumber, seedless, cut square size 1 cm, salt washing, and dry it

The making :
* Chili cucumber salad : Boiling water, add vinegar, sugar, salt and minced red chili, mixed it till boiled and no more chili smelt.
Add in cucumber, stir it. Lift up and cool it.
Store it into refrigerator till you want to reserved.

PS : Because I using chili sauce so this process doesn’t need to be cook just mixed it then put it into refrigerator

– Mixed beef and chicken, cucumber, carrots, and onion into dipping sauce for 2 hour.
– Baked beef and chicken, cucumber, carrots, and onion into the baking pan that already oily, and sprinkle it with dipping sauce once in a time and stir it a while till done, removed.
– Served it with cucumber chili salad.

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