Italian Chicken & Dumpling

Recipe by : Rachel Ray (Food Network's 30 minutes meals )

Ingredients

· 5 tablespoons extra-virgin olive oil, divided

· 2 pounds chicken tenderloins, diced into bite-sized pieces

· Salt and freshly ground black pepper

· 4 tablespoons butter, divided

· 12 large white mushrooms, sliced

· 1 cup shredded carrots, store bought

· 4 ribs celery from the heart, very thinly sliced

· 1 to 2 fresh bay leaves

· 3 tablespoons all-purpose flour

· 3 cups chicken stock, divided

· 1 cup basil leaves

· 1 clove garlic

· A generous handful parsley leaves

· A handful pine nuts, lightly toasted

· A couple handfuls grated Parmigiano-Reggiano

· 1 lemon, zested

· 2 (10 to 12-ounce) packages, fresh gnocchi

Directions :

1. Place a large pot of water on to boil for gnocchi.

2. Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.

3. Make pesto sauce => Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.

4. Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.

5. Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.

Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

Growth Cake

Princess Aurora

Tumis Labu Siam

Bahan :

3 bh labu siam, iris2

100 gr udang

25 gr scallops

5 bawang merah, iris2

4 siung bawang putih, cincang

1 ruas ibujari lengkuas

2 helai daun salam

1 sdm ebi, rendam air panas beberapa saat, tiriskan dan cincang

2 btg cabe merah

5 btg cabe rawit

1 tomat yg kecil, iris kotak kecil

Cara Membuat :

1. Tumis bawang merah, bawang putih, lengkuas dan daun salam sampai wangi

2. Masukkan tomat, cabe merah dan cabe rawit, tumis sampai layu

3. Masukkan udang, scallops, dan ebi cincang, masak sampai udang berubah warna

4. Masukkan labu siam, aduk2, masak sampai matang.

Tempe Goreng Tepung

Bertahun2 bikin tempe tepung, gak sekalipun kepikiran utk nulis resepnya.. krn sederhana banget.. Kalau sekarang ditulis, krn sudah lebih dari jumlah jari di tangan yang menanyakan.. :)

Bahan :

Tempe, iris agak tipis

Tepung terigu (tambahkan sedikit tapioca dan sedikit baking powder)

Bawang daun, cincang

Air es

Haluskan (atau pakai powder juga ok)

ketumbar

kunyit

bawang putih

garam

Cara Membuat :

1. Campur semua bahan kecuali tempe

2. Celupkan tempe, lalu goreng sampai matang

Fried Soft Shell Crab

Ga tau bahasa Indo-nya soft shell crab... yg tau bhs jawa aja... kepiting 'ngglembosi'... hahaha...

Banyak variasi lain selain digoreng.. bisa dibikin pepes, aneka macam thai curry (panang, red, green), dll.. Yg jelas, buat kami paling favorit ya digoreng crispy spt berikut ini :

Bahan :

5-6 soft shell crab, bersihkan

1 cup tempura flour (bisa pake gogi, atau campuran terigu + baking powder + tapioca), tambahkan garam dan merica secukupnya

1 btr telur (extra large), kocok lepas bersama 1/2 cup susu segar

minyak utk menggoreng

Cara membuat :

Utk crispy : Gulingkan crab dlm tepung, kemudian celupkan dlm telur, lalu gulingkan kembali dlm tepung. Pastikan crab terbalut tepung dgn rata. Goreng (deep fry) dlm minyak panas.

Kalau tidak suka crispy, lakukan sebaliknya, celupkan dlm telur, tepung, lalu telur..