Lontong Balap

 

 Lontong Balap

Ingredient :
5 pieces of rice cake, cut into pieces
100 grams of bean sprouts
200 grams know fried, cut into pieces
10 pieces of meatball lentho or cassava, cut into pieces

For Lentho:
250 grams of grated cassava
Tolo 50 grams of beans, boiled until tender
1 leek, thinly sliced
salt to taste
oil for frying

For sauce:
250 grams of lean meat
water to boil meat
2 tablespoons cooking oil
3 tablespoons chopped onion
1 ltr water meat broth from boiling water
seasonings to taste

Seasoning sauce smoothed
3 cloves garlic
5 shallot
1 teaspoon pepper
1 / 4 teaspoon nutmeg
salt to taste

Method:

• Create lentho. Mix all ingredients and form a round flat. Fry until golden brown.
• For gravy. Boil meat in water until done to make the broth, take 1liter for sauce, set aside, which has been cooked meat cut into small pieces, set aside.
• Heat oil and saute the scallions that have been mashed together herbs. Pour broth and pieces of meat, put soy sauce and seasonings, stir well, cook until boiling. Enter the bean sprouts, cook briefly, lift, then drain and set aside.
• Place on a plate or bowl, lontong, lentho, sprouts, and knew then flush with gravy.

Fish curry

 Fish curry

Ingredients:
     4 white snapper
     2 stalk lemongrass, crushed
     2 tablespoons tamarind
750 cc water

Spices:
   2 cm turmeric
   5 cm galangal
10 pieces of red chili
   8 pieces red onion
  ½ teaspoon shrimp paste
Salt and sugar to taste

Method:
1. Saute the spice paste and lemongrass until fragrant.
2. Pour the tamarind water and cook until boiling.
3. Enter the fish and cook until fish is cooked. Lift.
4. Serve while hot.

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 In Bahasa Indonesia

GULAI IKAN

BAHAN-BAHAN:
    4 ekor ikan bawal putih
    2 btg serai, memarkan
    2 sdm asam jawa
750 cc air

BUMBU HALUS:
  2 cm kunyit
  5 cm lengkuas
10 buah cabai merah
  8 buah bawang merah
 ½ sdt terasi
Garam dan gula secukupnya

CARA MEMBUAT:
1. Tumis bumbu yang sudah dihaluskan dan serai hingga harum.
2. Tuangi dengan air asam dan masak sampai mendidih.
3. Masukkan ikan dan masak sampai ikannya matang. Angkat.
4. Sajikan selagi panas.

Chorizo and tiger prawn risotto

Chorizo and tiger prawn risotto

 

Ingredients:

= 150 gr chorizo sausages
= 400 gr raw giant tiger prawns with shells
= 350 gr Italian arborio rice
= 450 gr tin red kidney beans
= 1 large Spanish onion, peeled
= 1 clove garlic, peeled
= 1/2 x 0.4 gr jar saffron threads
= 175 ml olive oil
= 1/2 level teaspoon chrust dried chillies
= 1 fish stock cube
= 150 ml dry white wine
= 25 gr butter
= spring fresh basil or 1 tablespoon snipped fresh chives
= salt and freshly ground black pepper.

You need a heavy-sided pan diameter of about 11in (28cm) and a depth of 2 1/2in (6cm)

Methods:

1. Finely chop the onion and garlic and set aside. Cut and discard the ends of chorizo sausages, then slice them into 1/4in (5mm) pieces and set aside. Place the saffron threads in a small bowl, along with 1-tablespoon of boiling water, and leave to soak while you prepare the remaining ingredients.

2. To peel the prawns, remove the shells-leaving the small tails attached to the bodies- and put them in a small bowl. cut down the back of each prawn, remove any black thread and discard. Then wash the prawns under cold running water, pat dry with kitchen towel and set aside. Now rinse the red kidney beans under cold running water, dain and reserve.

3. To flavour the olive oil, heat 150 ml in the heavy pan, add the prawn shells and half the crushed dried chillies and cook over a high heat, stirring constantly, until the shells turn pink-about 2 minutes. Empty the contents of the pan into a strainer over a bowl, discard the shells and chillies and return the flavoured oil to the pan. Add the prawns to the oil and saute until pink, then remove and reserve.
4. Add the chopped onion, garlic and remaining crushed dried chillies and saute for about 5-minutes, until the onion and garlic start to become translucent, then add the sliced chorizo sausages and cook for further 2 minutes.

5. Crumble the stock cbe into a large measuring jug and pour 2 pints (1.2 litres) of boiling water over, stirring thoroughly.
To prepare Risotto, add the the rice to the pan with the onions, garlic and chorizo sausages and cook over a moderate heat for 2 minutes, stirring so that every grain is coated with the oil. Add the wine and let it sizzle away for 30 seconds, then add the soaking saffron threads (with their water) and enough of the stock to just cover the rice-about 275 ml. Simmer gently, stirring occasionally, until the rice has absorbed most of the stock, then add another 150 ml of the stock and simmer again until absorbed.
Continue cooking in this way until the rice is just tender and all the stock has been used-which should take about 25 minutes in all. Do not walk away from the risotto at this point as you don't want the pan to dry out and the rice to burn.

6. To finish, heat the remaining olive oil over a high heat in a medium-sized frying pan, add the drained red kidney beans and saute for 1-minute, until heated through. Add the cooked, reserved prawns, cook for a further minute, then season. Stir those into the rice, along with the butter, and mix thoroughly. Transfer to a heated serving dish, decorate with a sprig of basil or snipped chives and serve immediately.

Caponata

 Caponata

Ingredients:

= 1 medium aubergine, weighing about 225 gr
= 1/2 level teaspoon salt
= 2 sticks celery, trimmed
= 1 tablespoon olive oil
= 1 small onion, peeled and choppes
= 1 level tablespoon tomato pure
= 2 rounded teaspoons capers, drained
= 25 gr pitted green olives, drained
= 1 dessertspoon red wine vinegar
= pinch custer sugar
= 1 plum tomato
= 1 rounded dessertspoon chopped flat-leaf parsley
= salt and freshly ground black pepper

Methods :

1. Cut the aubergine into 2.5 cm dice, place in colander over a bowl, sprinkle with the salt and allow to drain for 1 hour.

2. Meanwhile, put a small pan of water on to boil. Cut the celery into 2cm diagonal slices and, when the water has come to the boil, blanch the celery for 3-4 minutes, until tender. Then drain in a colander, refresh in cold water and drain again.

3. Rinse the diced aubergine and pat dry with kitchen paper. Heat half the olive oil in a medium-sized, non stick frying pan, add the aubergine and fry for about 10 minutes, over a medium heat, stirring frequently, until golden brown and softened. Remove from the pan with a slotted spoon and transfer to a plate.

4. Add the remaining olive oil to the pan and fry the onion over a low heat until soft and golden-abot 7 minutes. When the onion is cooked, add the blanched celery and cook for a further 4 mintes. Next, mix the tomato puree with a tablespoon of hot water and add this to the onion and celery mixture, along with the capers, olives, red wine vinegar and sugar, and cook for 4 minutes. Return the diced aubergine to the pan and cook for 10 minutes. Seosonwell, cool, transfer to a lidded container and refrigerate overnight.

5. Prepare the plum tomato by putting it in a small bowl, pour over sufficient boiling water to cover it, the pour off the water and quickly fill the bowl with cold water to stop the cooking process. Drain, remove the tomato, peel and discard the skin, quarter the flesh, then scoop the seeds out and discard. Cut the flesh into 5mm dice and put in a lidded container in the fridge. 

The next day, stir the chopped tomato and parsley into the caponata.

Salmon Burgers

 Salmon Burgers

Ingredients

    1 beaten egg
    3/4 cup soft whole wheat bread crumbs (1 slice)
    4 teaspoons snipped fresh basil
    1/4 teaspoon pepper
    1 6-1/2-ounce can skinless, boneless salmon, drained and flaked
    1/2 medium carrot, finely shredded (1/4 cup)
    1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)
    2 tablespoons mayonnaise or salad dressing
    1 tablespoon dairy sour cream
    2 teaspoons snipped fresh basil
    1 teaspoon finely shredded lemon peel
    3 lettuce leaves
    3 slices rye or whole wheat bread, toasted
    Tomato wedges (optional)

Methods:

1.    In a large mixing bowl combine egg, bread crumbs, 4 teaspoons basil, and pepper. Add salmon, carrot, and cheese. Mix lightly. Shape salmon mixture into three 3/4-inch-thick round patties.

2.    Place salmon patties on a lightly greased baking sheet. Broil patties about 3 inches from the heat about 8 minutes or until heated through and light brown, carefully turning patties once after 4 minutes.

3.    Meanwhile, for the basil mayonnaise, combine mayonnaise or salad dressing, sour cream, 2 teaspoons basil, and lemon peel.
4.    Place a lettuce leaf on each slice of toasted bread. Top each with a salmon burger and some of the basil mayonnaise. Serve with tomato wedges, if desired. Makes 3 servings.

5.    Make-Ahead Tip: Prepare burgers; but do not broil. Cover and chill up to 4 hours. Prepare mayonnaise. Cover and chill up to 4 hours. Broil burgers and serve as above.

Lumpia (Spring Roll)

Lumpia (Spring Roll)

Ingredients

• 15 pieces of leather Lumpia
• 250 gram beef mince
• 200 gram of bamboo sprout
• 200 gram Carrot
• 2 Stem leaves onions
• 2 tbsp sweet soy sauce
• 1 tsp salt
• ½ tsp sugar
• 1 tsp lemon lime water
• 500 ml Vegetable oil

Subtle flavor:
• 5 cloves garlic
• 2 tbsp Ebi
• 3 cloves onion
• 5 grains pepper

Methods:
• Cook ingredients that have been mashed until fragrant, enter mince beef, poke, and add carrots, bamboo sprout, spring onion, soy sauce, salt, lemon lime water , poke until cooked lift the material.
• Take a sheet leather Lumpia , content with the content of the dough, roll, and lame with the egg white.
• Perform the same material on the other, until exhausted.
• Frying in vegetable oil until cooked and served with chili sauce.

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Dalam Bahasa Indonesia

Bahan:

• 15 lembar kulit Lumpia siap pakai
• 250 gram daging sapi cincang
• 200 gram Rebung
• 200 gram Wortel
• 2 batang daun bawang
• 2 sdm kecap manis
• 1 sdt garam
• ½ sdt gula pasir
• 1 sdt air perasan jeruk lemon
• Minyak goreng

Bumbu Halus:

• 5 siung bawang putih
• 2 sdm ebi
• 3 siung bawang merah
• 5 buti merica

Cara Membuat:
• Tumis bumbu yang telah dihaluskan sampai harum, masukan daging sapi cincang, aduk, lalu tambahkan wortel, rebung, daun bawang, kecap, garam, air perasan jeruk lemon, aduk aduk sampai bahan matang angkat dan dinginkan.
• Ambil selembar kulit lumpia, isi dengan adonan isi, gulung, lalu rekatkan dengan menggunakan putih telur.
• Lakukan hal yang sama pada bahan yang lainnya, sampai habis.
• Goreng dalam minyak goreng sampai matang dan sajikan dengan saos sambal.

Kupat Tahu

 Kupat Tahu

Ingredients:

• 1 piece of Ketupat

• 1 piece of fried Tahu, diced
• 40 gr bean sprouts brewed with hot water
• 1 piece of diced vegetables Bakwan
• 1 piece of spring onion, cut into thin
• 2 spring onions, sliced thin, fried
• prawn crackers.

Peanut sauce:
• 2 cloves garlic
• 100 gr peanuts, fried
• 2 pieces of red chili
• 100 gr brown sugar
• 1 tablespoon shrimp pasta (Petis Udang)
• 1 tsp vinegar
• 3 tablespoons soy sauce

Make peanut sauce:
1. Refined Garlic, fried peanuts, chili and brown sugar . Then add shrimp Petis and
stir well.
2. Add soy sauce, vinegar and enough water then stir well.

Serving:
1. Cut into peaces Ketupat, Tahu , Bakwan, bean sprouts and scallions over the plate. Then pour the peanut sauce.
2. Serve with prawn crackers and fried onions.

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In Bahasa Indonesia

Bahan:
• 1 buat Ketupat yang telah matang ukuran kecil
• 1 buah tahu yang digoreng potong dadu
• 40 gr tauge seduh dengan air panas
• 1 buah bakwan sayur potong dadu
• 1 buah daun bawang, potong tipis-tipis
• 2 siung bawang merah, iris tipis-tipis, goreng kering
• Kerupuk udang secukupnya.

Bumbu kacang:
• 3 siung bawang putih di goreng
• 100 gr kacang tanah, goreng
• 2 buah cabe rawit
• 100 gr gula merah
• 1 sdm petis udang
• 1 sdt cuka
• 3 sdm kecap manis

Cara Membuat bumbu kacang:
1. Bawang putih, kacang tanah goreng, cabai rawit dan gula merah di haluskan. Kemudian tambahkan petis udang, aduk rata.
2. Tambahkan kecap, cuka dan air secukupnya, aduk rata.

Cara Penyajian:
1. Potong-potong ketupat berbentuk dadu. Kemudian susun ketupat yang telah
dipotong bersama dengan tahu goreng, bakwan sayur, tauge, dan daun bawang.
Kemudian tuangkan bumbu kacang.
2. Sajikan dengan kerupuk udang dan bawang goreng.

Turkish Meatballs

 Turkish Meatballs (Kofta)

Ingredients:

Meatballs
    1 cup fine fresh breadcrumb
    1 lb lean ground lamb
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 teaspoon ground cumin
    1/2 teaspoon allspice
    1 teaspoon dried mint
    2 cloves garlic
    2 tablespoons parsley
    1 egg
    1 tablespoon olive oil

Methods:
    1 Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
    2 Whiz until finely crumbed.
    3 Add the ground lamb and the egg, and process until blended.
    4 Add the spices, garlic and parsley.
    5 Process the meat well to achieve a fine texture.
    6 Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
    7 You may cook them at once, or refrigerate the mixture for several hours.
    8 (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
    9 The meatballs should be stirred several times, the patties turned once.
    10 Remove them with a slotted spoon to drain.
    11 Serve the meatballs hot or at room temperature as an appetizer.
    12 Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

Serves: 4-6

Kofta Curry

 

Kofta Curry

For the koftas :
500 gr lean minced lamb
2 cloves garlic, peeled and chopped
2 cm cube of root ginger, peeled and coarsely chopped
1 small onion, coarsely chopped
60 ml water
1 fresh green chili, seeded and chopped
2 tbsps chopped coriander leaves
1 tbsp fresh mint leaves, chopped
1 tsp salt or to taste

For the gravy:
5 tbsps cooking oil
2 medium-sized onions, finely chopped
3 cm cube off root ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 tsps ground coriander
1½ tsps ground cumin
½ tsp ground turmeric
½ tsp chili powder
1 small tin of tomatoes
150 ml warm water
½ tsp salt or to taste
2 black cardamom pods, opened
4 whole cloves
5 cm piece of cinnamon stick, broken up
2 bay leaves crumpled
2 tbsps thick set natural yogurt
2 tbsps grounds almonds
1 tbsp chopped coriander leaves

Methods:
1. Put half the mince, all the garlic, ginger, onion and the water into a saucepan and place cover medium heat. Stir until the mince is heated through.
2. Cover and simmer until all liquid evaporates (±35 minutes) then cook uncovered if necessary, to dry out excess liquid.
3. Combine the cooked mince with the rest of the ingredients, including the raw mince.

4. Put the mixture into a food processor or liquidizer and blend until smooth. Chill the mixture for 30 minutes.
5. Dividedthe mixture into approximately 20 balls.
6. Rotate each ball between your plams to make neat round koftas.
7. Heat the oil over medium heat and fry the onions until they are just soft.
8. Add the ginger and garlic  and fry for 1 minute.
9. Add the coriander, cumin, turmeric and chilli powder and stir quickly.
10. Add one tomato at a time, along with a little juice to the spice mixture, stirring until mixture begins to look dry.
11. Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.
12. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes.
13. Beat the yogurt with a fork until smooth, add the ground almonds and beat again-stir gently into the curry. Cover and simmer until the koftas are firm.
14. Stir the curry gently, cover again, and simmer for ±15 minutes, stirring occasionally to ensure that the thickened gravy does not stick to the pan.
15. Stir in the coriander leaves and remove from heat

Serves 4

Kofta = Meat Ball

Curry Chicken Meatballs

 Curry Chicken Meatballs

Ingredients:

chicken balls
    500 g ground chicken
    1 small onion, grated
    1/4 cup green curry paste (Aussies, I like Valcom)
    2 tablespoons chopped fresh coriander
    1 egg, beaten
    1/3 cup dried breadcrumbs
    salt and pepper
    vegetable oil (for deep frying)

Methods:

    1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

    2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

    3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

    4. Cook chicken balls 4-5 minutes or until golden and cooked through.

    5. Drain on kitchen paper.

    6. Allow the oil to come back to temperature before continuing with another batch.

Grilled Corn

  Grilled Corn

Ingredients

    1/3 cup margarine or butter
    2 tablespoons snipped cilantro or parsley
    1/4 teaspoon salt
    1/4 teaspoon ground red pepper
    6 fresh ears of corn

Methods

1.    Melt margarine or butter in a small saucepan . Stir in cilantro or parsley, salt, and ground red pepper.

2.    Remove the husks from fresh ears of corn. Scrub ears with a stiff brush to remove silks. Rinse ears; pat dry with paper towels. Place each ear of corn on a piece of heavy foil. Brush ears with margarine mixture. Wrap corn securely in foil. Serves 6.

3.    To Cook by Direct Grill Method: Grill corn on the grill rack of a grill directly over medium to medium-high coals about 20 minutes or until kernels are tender, turning frequently.

Salmon Burgers

 

 Salmon Burgers

Ingredients:

    1 beaten egg
    3/4 cup soft whole wheat bread crumbs (1 slice)
    4 teaspoons snipped fresh basil
    1/4 teaspoon pepper
    1 6-1/2-ounce can skinless, boneless salmon, drained and flaked
    1/2 medium carrot, finely shredded (1/4 cup)
    1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)
    2 tablespoons mayonnaise or salad dressing
    1 tablespoon dairy sour cream
    2 teaspoons snipped fresh basil
    1 teaspoon finely shredded lemon peel
    3 lettuce leaves
    3 slices rye or whole wheat bread, toasted
    Tomato wedges

Methods:

1.    Combine egg in a large mixing bowl , bread crumbs, 4 teaspoons basil, and pepper. Add salmon, carrot, and cheese. Mix lightly. Shape salmon mixture into three 3/4-inch-thick round patties.

2.    Place salmon patties on a lightly greased baking sheet. Broil patties about 3 inches from the heat about 8 minutes or until heated through and light brown, carefully turning patties once after 4 minutes.

3.    Meanwhile, for the basil mayonnaise, combine mayonnaise or salad dressing, sour cream, 2 teaspoons basil, and lemon peel.

4.    Place a lettuce leaf on each slice of toasted bread. Top each with a salmon burger and some of the basil mayonnaise. Serve with tomato wedges, if desired. Makes 3 servings.

5.    Make-Ahead Tip: Prepare burgers; but do not broil. Cover and chill up to 4 hours. Prepare mayonnaise. Cover and chill up to 4 hours. Broil burgers and serve as above.

Creme brulee custard with raspberries

 

 Creme brulee custard with raspberries

Ingredients :

= 570 mldouble cream
= 1 vanilla pod, split lengthways
= 4 large egg yolks
= 2 sligthly rounded tablespoon custer sugar
= 450 gr raspberries
= 1 level dessertspoon icing sugar

You also need a serving dish approximately 22.5cm in diameter and 5 cm deep

Methods:

1. Heat the cream with the vanilla pod in a heavy-based saucepan, until hot bt not boiling. Remove from the heat and whisk thoroughly for a few seconds to disperse the seeds from the vanilla pod, cover and leave to infuse for 30 minutes.

2. Meanwhile, gently whisk the eggs yolks and sugar together in a heatproof bowl.

3. Remove the vanilla pod from the cream and shake well. If you want to reuse the vanilla pod, you can lightly rinse it, dry it thoroughly and then store it in a jar of sugar.

4. Pour the cream over the egg yolks and sugar and whisk together. Return to the pan and cook very gently over a low heat, stirring with a wooden spoon. Allow just the occasional simmering to form on the surface, followed by vigorous whisking off the heat to disperse them back into the cooler parts of the custard.

5. When the custard is ready (it will be noticeably thicker), pour it into the dish-the mixture should fill only two thirds of it, allowing room for the raspberries. Cool, then chill for at least 4 hours. Pile the raspberries on top and dust generously with the icing sugar.

Chocolate Slices

 Chocolate Slices

Ingredients:
* 50 gr unsalted butter
* 50 gr caster sugar
* 40 gr cocoa powder
* 1 large egg, beaten
* 150 gr digestive biscuits, crushed into 1-cm pieces
* 100 gr pecan halves, reserving 6 for the garnish
* 75 g shelled unsalted pistachio nuts
* 75 gr ready-to-eat dried apricots, cut into 5-mm slices

= 450 gr loaf tin, greased with vegetable oil and lined with baking parchment

For the chocolate icing:

* 75 gr deluxe Belgian continental dark chocolate (broken into pieces)
* 40 gr unsalted butter, cubed

Way to make it:
1. Melt the butter over a low heat in a small pan, then add the sugar and stir to dissolve. Contineu cooking ove this low heat for 2-3 minues, stirring all the time, until the mixture starts to bubble. Add the cocoa, beating in with a wooden spoon until smooth, then remove the mixture from the heat and allow to cool.

2. Transfer to a large mixing bowl, add he beaten egg, crushed biscuits, pecans (remembering to reserve 6 for the garnish), pistachios and the apricots, and mix thoroughly. Spoon this mixture evenly into the prepared tin and press firmly. Cover with clingfilm and chill in the fridge for 2 hours.

3. After the mixture has chilled, make the chocolate icing. Fill a saucepan with sufficient water so that a heatproof bowl placed in it sits (5mm) into the water. Remove the bowl and bring the water to a simmer, then remove the pan from the heat and replace the bowl, now containing the chocolate. The chocolate will take 6-7 minutes to melt completely, just give it a stir once or twice during this time. Stir in the cubed butter, then mix until smooth. Now cool the mixture sufficiently so that when you draw a palette knie through it, it retains its shape.

4. Take the 6 reserved pecan halves and dip half of each nut in chocolate icing. Put on a plate lined with a piece of baking parchment and put aside to set.

5. Turn the cake out on to a plate, then remove the baking parchment. Spoon the chocolate icing over and, using a palette knife, spread it to the edges. Leave the icing for 10 minutes, then arrange the choclate dipped pecans on top so that when you come to cut the cake, each slice will have its own decoration. Put it in a cool place to set for at least 1 hour or leave overnight. Cut into 6 slices.

Beef Burger

Asia Beef Burger

Ingredients:

* 500 gr minced beef
* 200 gr or 2 large flat brown mushrooms
* 1 tbsp light soy sauce
* 1 tbsp Fish sauce
* 2 small hot chillies, desseded
* 15 gr fresh coriander
* 2 sticks lemon grass, trimmed and roughly chooped
* 3 gloves garlic, peeled
* 1 shallot, peeled and roughly chopped
* A little flour
* 2 tbsps groundnut or olive oil
* 6 Wholemeal buns
* 6 tbsps tomato chutney or relish
* Salt and freshly ground black pepper

Methods:
1. Put the minced beef in a bowl.

2. Wipe the mushrooms, slice them thickly and chop finely in a food prosessor. Tip them into the beef with the soy sauce and the fish sauce.

3. Put the chillies, coriander, chopped lemon grass, garlic and shallots in the food processor and chop as finely as you can.  Add them to the beef with half of teaspoon of salt and several grinds of black pepper.

4. Mix all the ingredients thoroughly. With floured hands, press them into six flat patties about 7.5 cm in diameter. Set them aside.

5. Warm the groundnut or olive oil in a nonstick frying pan. When the oil is hot, put the patties in the pan and let them cook for a minute or two until the underside is golden, then turn with palette knife. Contineu cooking for a minute, then turn down the heat, cover the pan and cook for 4 minutes. Drain on kitchen paper for a few seconds.

6. While the patties are cooking, split the burns and toast the flat sides. When they are golden, spread lightly with chutney or relish, then sandwich a hot patty between them. Serve immediately.

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Asia Beef Burger

Bahan-bahan:
* 500 gr daging sapi cincang
* 200 gr atau 2 jamur coklat yang tipis tapi besar
* 1 sdm soy sauce
* 1 sdm saus ikan
* 2 kecil cabai
* 15 gr ketumbar
* 2 batang serai, keprak dan iris kasar
* 3 siung bawang putih, kupas
* 1 bawang prei, kupas dan cincang kasar
* Sedikit tepung
* 2 sdm minyak kacang tanah atau minyak zaitun
* 6 Wholemeal roti kismis
* 6 sdm saus tomat atau yang lainnya
* Garam dan merica hitam bubuk

Cara membuat:
 1. Letakkan daging sapi cincang dalam suatu wadah.

 2. Cuci jamur, iris agak tebal dan cincang dalam prosessor. Campur daging sapi cincang dengan soy sauce dan saus ikan.

 3. Masukkan cabai, ketumbar, serai cincang, bawang putih dan daun bawang dalam food processor dan lakukan sebaik mungkin. Tambahkan semuannya dalam campuran daging cincang dengan 1/2 sdt garam dan sedikit lada hitam bubuk.

 4. Campur rata semuanya. Dengan gilingan tepung, tipiskan lalu jadikan 6 buah, cetak seperti bila membuat pastel 7.5 cm (diameter). Lebarkan ke samping.

 5. Panaskan minyak kacang/minyak zaitun dalam wajan anti lengket. Ketika minyak panas, letakkan adonan yang telah dicetak dalam wajan dan biarkan sesaat sampai bagian bawah berwarna kecoklatan, kemudian balikkan denga palet/sotel. Biarkan sesaat, kemudian kecilkan api, tutup wajan dan masak untuk beberapa menit. Keringkan dengan tisu dapur untuk beberapa saat.

 6. Sementara bahan matang, belah roti dan bakar sesaat tiap sisinya. Setelah berwarna kecoklatan, taburi dengan sambal atau saus tomat atau sesuka hati, kemudian selipkan daging. hidangkan segera.