Wednesday, April 30, 2008

Permesan Fish Roll

150 fresh of fillet tuna fish
150 gram prawn
1 teaspoon salt
1 teaspoon pepper
50 gram vegetables mixed
50 gram potatoes wedges
10 gram chest
20 gram parmesan cheese

Ingredients Caramelized Pepper Sauce
10 gram greated chopped onion
10 gram greated pepper
1/2 teaspoon salt
1/2 teaspoon pepper

Cooking Method:

1. Heat griller till hot
2. Slice tuna fish till tin
3. Seasoning fish with salt and pepper
4. Cooked and mixed cheese and parmesan cheese on the heat pan till brown
5. Roll the tuna fish and pour salt and pepper
6. Rolled tuna fish on brown cheese till well
7. Served on the clean plate and accompanied with mix vegetables, skewer of prawn and baby tomato.
8. Pour caramelized on top and garnish with lemon

* Cooked by Harris Resort Batam

Grilled Tuna Mango Chilli Salsa

200 gram fresh of tuna fish fillet
1 teaspoon worchester sauce
3 tablespoon unsalted butter
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Side dishes:
50 gram boiled tomato, cutted and frying for a moment
50 gram spinach
10 gram beef bacon
10 gram onion
2 tablespoon olive oil

Mango Prawn Chili Salsa Sauce
50 gram mango diced
50 gram orange peel off
40 gram avocado
10 gram red chili seed off
5 gram spring onion greated
5 gram oriander leaf fresh
4 pieces boiled prawns
3 tablespoon olive oil
10 gram black pepper prush
1 tablespoon lemon juice

Cooking Method:
1. Seasoning fillet of tuna with worchester sauce, salt and pepper
2. Heat griller than grill seasoned fillet tuna. Cooked remove and set aside
3. For side dishes, heat oil and sauteed onion, beef bacon till golden brown
4. Add the spinach and sauteed till cooked well.
5. Served the grilled tuna with side dishes and accompained with lyonaise potato
6. Garnished with slice lemon and pour mango prawn chili salsa sauce round it

*Cooked by Harris Resort Batam

Tournados of Beef

200 gram beef tenderloin steak
1 piece mushroom ravioli
1/2 teaspoon salt
1/2teaspoon pepper
50 gram potatoes boiled
1 piece tomato grilled
1/2 teaspoon mustard

For Saus Mustard:
5 gram chooped onion
1/2 teaspoon mustard
5 ml fish oil
50 ml tomato sauce
10 gram oregano, salt dan pepper

Cooking Method:

1. Seasoning beef tenderloin steak with mustard, salt, pepper and oregano
2. Heat griller and grill the seasoned tenderloin till both of the side cooked
3. Great potato like a potato cake and grill till well
4. Served the cooked tenderloin on the plate with potato cake, mushroom ravioli and mixed vegetables.
5. Pour mustard on the top and served.

Photo and cooked by Harris Resort

Prawn Etouffe Piccadilo Style

5 pieces fresh prawn
2 tablespoons chili powder
1 teaspoon oregano
0.5 gram fresh basil leaf
2 gram salt
2 gram pepper
50 gram brown rice
100 gram rock pumpkin
200 ml bisque of crab
40 gram crab meat

Cooking Method
1. Heat griller and then grill seasoning of prawn
2. For sauce sauteed crab meat till weel and add the bisque of crab, oregano, fresh basil leaf an mixed well. Removed it.
3. Served with cooked brown rice and rock pumpkin
4. Garnish with parseley and served while hot.

Photo and cooked by Harris Resort

Tuesday, April 29, 2008

Butter Fried Chicken

1 kg fresh chicken meat and cut to small size
30 gram brown onion
2 pieces garlics
1 piece red chili
1 piece green chili
1 piece tomato
2 pieces shallot
2 spoons sweet soy
2 spoons butter
2 spoon vegetables oil


50 gram shallots
25 gram garlics
50 gram ginger
50 gram pecan
50 gram turmeric
20 gram citronela
2 teaspoon coriander
10 lime leaves
25 gram salt
40 gr white sugar

Cooking Method:
1. Blend all the flavour and then fry with vegetables oil at hot frying
2. Cook and mix well
3. Add the water and let simmer
4. Add the chicken meat and keeping strring. Removed it.
5. Cut the shallot and brown onion. Sauteed with butter.
6. Add the cutting chili and mixed well
7. Add the chicken meat and cooked well
8. Served with hot rice

photo by aprizal