Asap Dapur

Ingredients: (serves 4)

• 1 lb. chicken thigh or breast meat
• 1 small onion
  
• 1 green, red and yellow bell pepper
  
• 4 lemon wedges and parsley (garnish)
• marinade sauce:  (4 tbs. sugar and 1 tds. flour)
• 8 bamboo skewers

Directions:

1. Cut chicken meat, onion and peppers into. 1″ cubes.
   
2. Skewer bell pepper alternating colors with onion, and cubes of chicken in same direction (no space in between)
3. Bring marinade sauce to a boil and allow to cool.
4. Place kebabs on hot grill, brush marinade sauce on and turn to cook all sides until meat is cooked well done.
5. Garnish with lemon wedges and parsley.

(Genichi Shimada, Recipe Book)

Ingredients: (serves 4)

• 4-4 oz. sashimi grade tuna filets
• 1/3 cup raw white sesame seeds
• 1/3 cup black sesame seeds
• dash of sea salt & black pepper
• 2 tbs. sesame oil
• 8 oz. mix baby greens (tossed in oriental sesame dressing)
• 1/4 carrot julienned
• rosemary (garnish)

Directions:

1. Coat tuna with sesame oil, dash of salt and pepper
2. Dip in mixture of black & white sesame seeds
3. Heat a large sautë pan to high heat and add tuna
4. Sear all six sides for 1 minute to brown edges and sesame seeds
5. Remove from pan and cut into 1/4″ slides
6. Arrange fish slices over baby greens as shown and garnish with carrot, rosemary and a few pieces of baby greens.

(Genichi Shimada, Recipe Book)

Ingredients: (serves 4)

• 2 blocks tofu (firm)
• 4 dried shiitake black mushrooms
• 3 oz. peeled carrot (1″ thin strips)
• 3 oz. burdock root
• 2 halves of green onion sliced
• 4 tbs. vegetable oil
• 2 tbs. soy sauce
• 2 tbp. sugar

Direction:

1. soak mushrooms in water to soften and squeeze excess water out. Cut into 1″ long strips.
2. Peel burdock root, shave 1″strips and place in water immediately.
3. Cut Tofu block into 1/4″ cubes
4. Heat oil in a large frying pan or wok and add burdock, carrots and mushrooms until burdock becomes soft then add Tofu.
5. Add soy sauce and sugar and stir continuously until liquid is absorbed and turn off heat.
6. Garnish with parsley and onion.

(Genichi Shimada, Recipe Book)

Ingredients: (serves 4)

• 20 large prawns (6″ or 15cm long)
• 1 large egg
• 3/4 cup ice water
• 1 cup low gluten flour
• 4 cups cooked white rice
• 2 cups vegetable oil
• 4 stems rosemary or parsley for garnish

Directions:

1. Shell shrimp, but leave tail on.
2. Mix egg and water until  well blended. Sift the flour and slowly stir into egg mixture for batter.
3. Heat vegetable oil to hot.
4. Dip shrimp in batter and fry in oil one by one until crisp light golden brown about 1 minute.
5. Scoop a cup of rice over each of the 4 servi ng plates or bowls.
6. Arrange shrimps fanned out over rice and garnish with rosemary.

(Genichi Shimada, Recipe Book)

Bahan-bahan:

• Ulas Cempedak kuning yang dikeluarkan seulas-ulas
• Tepung gandum
• Tepung Beras
• Gula dan Garam secukup rasa
• Serbuk kunyit sedikit (warna kekuning2an)
• Minyak masak untuk mengoreng
  

Cara Membuat:

1. Bancuhkan tepung gandum dan sedikit tepung beras bersama air. Kacau sehingga tepung dan air sebati dan menjadi cecair lembut.
2. Masukkan garam dan gula secukup rasa.
3. Panaskan minyak.
4. Masukkan cempedak ke dalam mangkuk berisi tepung tadi.
5. Goreng cempedak sehingga warna kekuning2an.
6. Sedia untuk dihidang.