Posted in Appetizer and Snacks, Cheat, Chicken

Desperate Quesadilla

So, why am i calling it a desperate quesadilla? yeaaa it’s just because when i made this dish, all i use is pretty much everything i can find on my hubby’s family refrigerator. I am despreatly in need of a proper ingredients. But I manage to make it just near the real quesadilla. Hoho ๐Ÿ˜›

I called these a desperate ingredients haha!

Picture #1: Is a paratha bread we found the other day on Farmers Market. So my dad in law said that he bought this kind of bread way back then and forgotten about it ever since. Well i knew that bread, i put it out from the fridge the other day and found it already rotten. So all i do is cut every piece of bread that contains rotten material (such as a green fungi) with a scissor, then cook the rest with butter. Err.. it taste not that good and fortunately my father in law did not taste it. Therefore i bought it again and use it as a tortilla.

Picture #2: So i watch this cooking video on youtube from Danispies channel. She made a brocolli and chicken quesadilla that looks delicious and healthy. I did not find a brocoli on the fridge so i use this lettuce instead.

Picture #3: It’s a mushroom and chicken mixture that i made using an onion, chicken, champignon mushroom, and green yellow and red paprica.

Picture #4: It is actually a sheet cheddar cheese that i cut julienne, because i don’t have a shredded cheddar cheese ๐Ÿ˜€

So, there you go the desperate ingredients i use today. Hopefully one day i’ll find all the proper ingredients especially for the tortilla, because believe me it needs extra care to handle a paratha bread.

Recipe for a mixture from picture #3:

(I don’t really measure anything, so it is really based on how much quasedilla you want to make)

  1. Boneless, skinless chicken breast (i use only half of chicken breast): cut into a medium stripes and then cook it with a little olive oil just until the meat turn white. Let it chill for a while and then tear it into small pieces. Or you can cut it little cube size instead.
  2. 1 medium size white onion: slice it and then seperate it layer by layer until it form an onion ring circle. Sautee it with a little olive oil (or in my case the oil i use from cooking the chicken) until the color turn brown.
  3. Champignon Mushroom: or you can use any mushroom that you like. Slice it fine and then sautee it with olive oil. Remove the excess oil and let it cook until the colour brown and shrink in size.
  4. Yellow, green, and red paprica: Cut it into medium size cubes and set aside.
  5. Sautee all ingredients until the paprica is softened. Add salt, pepper, and garlic salt. Set aside.

And this is how i made the quesadilla:

nice and crispy on the outside, gooey on the inside
  1. Prepare the unstick skillet you have and pour a little olive oil in it.
  2. I take one slice of paratha bread. If you are using the same brand as mine, i recomend you to put the bread on the freezer so you can easily seperate the dough from the wrapper.
  3. Unwrap the dough and put it in the skillet. Wait for about 1 minute until the dough is changing in colour. Flip the dough and do the same to the other side.
  4. At this point you can add your cheese and then layer it with chicken mixture, and then layer it with the lettuce andย  top it with the cheese. Do this only on the half of the dough.
  5. Cook it for a while, and then turn the other dough that did not have a mixture in it to cover the mixture. Put heavy things on top of the quesadilla to make it thinner.
  6. Flip the quesadilla over and cook until the dough is crispy.
  7. Set the quesadilla aside and cut it into three triangle.
  8. Serve it with plain yoghurt that already mixed with a chilli sauce or sambal oeloek. (you can use sour cream instead of plain yoghurt, but i dont recomend mayonaise).

You can also serve it with home made salsa. But i havent made any salsa before, so i dont want to risk it this time ๐Ÿ˜› Well, i love this recipee so much, it is just like what i imagine when i saw it on youtube. As for my hubby, he seems enjoyed it also, hopefully my in laws also like it. Cross fingers.

Have fun in the kitchen ๐Ÿ˜‰

Unibee

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Posted in Cheat, Chicken

Steamed Chicken Rice

Pertama kali lihat resep ini di youtube Maangchiย saya langsung jatuh hati. Indra penciuman dan perasa saya seolah menangkap aroma dan rasa yang disajikan teman Maangchi dari Singapore itu. Saya sempat mencoba resep tersebut dengan patuh pada semua bahan-bahan yang dicantumkan di blog. Namun ada beberapa hal yang saya kurang suka, maka pada percobaan kedua ini saya eliminasi beberapa bahan dan hasilnya, I LOVE IT! IT WAS SO GOD *kalo kata Sophia Grace*

Anyway.. here goes the recipee..

Steamed Chicken Rice

Steamed Chicken Rice a la Unibee Kitchen

Bahan untuk ayam dengan rendaman:

  • Ayam (saya pakai chicken wings, beli satu paket di bellmart)
  • 1,5 sdm saus tiram
  • 1 sdm kecap manis
  • 1 sdt minyak wijen
  • 1 sdm kecap inggris
  • 1 cubitan merica
  • Rendam semua bahan 3-6 jam. Lebih baik lagi kalau direndam semalaman.
Bahan lainnya:
  • ย 5-8 jamur shiitake kering, rendam dalam air panas selama kurang lebih 30 menit hingga jamur lembut, lalu potong kotak kecil.
  • 2 sdm air rendaman jamur.
  • 2 cup kol yang sudah diiris tipis.
  • 1 ruas jari jahe
  • 4 siung bawang putih (cincang halus)
  • 1 sdm kaldu ayam gell.
  • 2 sdm kecap asin
  • 2 cups beras dengan butiran panjang (saya pakai beras rojolele).
  • Garam secukupnya.

Cara Membuat:

  1. Pada wajan besar (wok) panaskan 2 sdm minyak goreng. Masukkan jahe, lalu bawang putih. Tumis hingga harum.
  2. Masukkan ayam yang sudah di-marinate, bersama dengan saus rendaman. Masak hingga ayam berubah warna.
  3. Tambahkan jamur dan kol. Masak hingga kol sedikit layu.
  4. Masukkan beras dan air rendaman jamur. Aduk hingga semua bahan tercampur. Matikan api.
  5. Pindahkan semua bahan (yang ditumis di wok) ke dalam rice cooker. Tambahkan 2,5 cups air mentah dan kaldu ayam gell. Tambahkan kecap asin dan garam untuk rasa.
  6. Masak hingga nasi matang. Angkat dan sajikan dengan telur rebus atau telur asin.

Made this for break fasting, saya sampai nambah dua kali. Besok harinya saya bawa ke sekolah buat makan siang, salah satu teman suka banget sampai nggak selera sama makan siangnya saat itu. ๐Ÿ˜›

Read the original recipee here and watch the tutorial here.

Posted in Cheat, Chicken, Pasta

Creamy Chicken Cannelloni

Belakangan ini saya lagi keranjingan nonton Junior Masterchef Australia. Sebelum pacar dikirim ke Jambi untuk bekerja, saya sempat minta tolong untuk download semua episode kompetisi memasak buat anak-anak ini dan sampai sekarang nggak pernah bosan rasanya nonton serial itu. Ada beberapa masakan yang dibuat anak-anak itu yang kemudian menarik perhatian saya. Salah tiganya adalah Nonna’s Cottoletta milik Issabella, Curtard Tart milik Sienna dan Lucy, dan yang terakhir adalah masakan yang dibuat oleh Sofia pada penyisihan 12 besar. Chicken and Leek Cannelloni. Coba lihat saja penampakan ini, siapa sih yang nggak tergoda olehnya?

Sofia's Chicken and Leek Cannelloni

Langsung saja saya buka website mereka dan mencari resep lengkapnya. Dan memang seperti yang sudah saya duga banyak sekali bahan-bahan yang sulit ditemukan di Indonesia (especially Depok) atau kalaupun ada harganya MAAAKKK.. mencekik -______- Tapi apalah mau dikata, saya sudah terlanjur sangat penasaran. Maka hari jum’at kemarin mampirlah saya di carrefour untuk berbelanja keperluan memasak menu ini. Benar saja, ketika saya girang bukan main saat menemukan basil segar saya harus kembali merengut karena harganya agak kurang masuk di akal. Tapi sudahlah toh nggak sebulan sekali juga saya melakukan kenekatan semacam itu hehehe.. ๐Ÿ˜€

Resep yang saya tulis di bawah langsung copy paste dari site Junior Masterchef Australia dan ada beberapa bahan yang saya ganti karena nggak bisa ditemukan di Carrefour ๐Ÿ˜€ ENJOY!

Chicken And Leek Cannelloni

UniBee's Chicken And Leek Cannelloni

Ingredients

Tomato Passata
6 vine-ripened tomatoes
2 tablespoons olive oil
1 clove garlic, thinly sliced
ยผ cup fresh basil leaves, torn
ยผ cup water
1 teaspoon sugar

Filling
1 tablespoon olive oil
500g chicken breast fillets, cut into thick strips
20g butter
1 leek, finely chopped (saya pakai daun bawang)
1 teaspoon fresh thyme leaves (saya pakai thyme kering)
1 tablespoon plain flour
ยผ cup chicken stock
ยผ cup cream milk
ยผ cup pure cream
2 tablespoons grated parmesan cheese (saya pakai keju chedda biasa)

Crepes (untuk crepes saya pakai resepnya Chef John dari Foodwishes)
1 cup plain flour
2 eggs
ยฝ cup full cream milk
2 tablespoon vegetable oil
1 pinch salt

Method

1. Preheat oven to 200’C.

2. For tomato passata, half fill a medium saucepan with water and bring to the boil. Add tomatoes and cook until skin begins to peel away from flesh. Drain, peel skin and deseed. Slice flesh into quarters.

3. Place a medium saucepan over a high heat. Add oil and garlic and cook for 30 seconds. Add tomatoes, basil leaves, water and sugar and season with salt and pepper. Stir to combine. Bring to the boil, reduce heat to low and simmer until sauce has reduced and thickened.

4. For filling, heat olive oil in a large frying pan. Panfry chicken until golden, remove from heat and shred. Add butter, leek and thyme to the pan and cook over a medium high heat until leeks have softened. Stir in flour and cook for one minute. Add stock and milk and cook, stirring continuously until mixture has thickened. Pour in cream and shredded chicken and stir well to combine. Add salt and pepper to taste and set aside to cool.

5. For crepes, Whisk eggs, add milk, flour, vegetable oil, and salt. Whisking continuously, sit for about one hour. Heat a large frying pan or crepe pan and add a knob of butter. Spoon 2-3 tablespoons of batter into pan and quickly swirl to cover base. Cook until golden, flip and cook for one minute. Repeat with remaining batter.

6. Grease the base of a large baking dish with oil and spread ยผ cup of tomato passata over base. Place a crepe on a large board and spread approximately ยผ cup of chicken mixture down the center. Roll up and place in baking dish. Repeat with remaining crepes and chicken mixture. Pour tomato passata over finished cannelloni and pour over cream. Top with parmesan cheese and bake for 25-30 minutes.

Dan saya benar-benar terpana sama rasanya. Ternyata emang enak banget. Kalau nanti saya bikin lagi mungkin akan saya tambahkan sedikit saus tomat atau pasta tomat di adonan Tomato Passata-nya. Puas banget sama hasilnya. Nggak heran juri Masterchef itu suka.. you should try this! highly recomended ๐Ÿ˜‰

UniBee

Posted in Cheat, Chicken, Japanese Food

Soyu Ramen (cheat) With Chicken Katsu

Well, the word “cheat” in the title referring to “my own creations”. Adapted from titles that taro Watanabe of runnyrunny999 gave to dishes he made which different with the original version. For examples is when he add potato chips on his Okonomiyaki recipe. Well .. for this time, I will share you my “cheat” Soyu Ramen recipe. A japanese dish with easily find ingredients.

In the original recipe, Japanese people will add konbu kelp, seweed paper, and bonito flakes to make ramen soup. But because the material was somewhat hard to find here in Depok, so i didn’t use it. Someday when I have time to go to farmers market and buy complete ingredients I’ll post the recipe and let you know the differences ๐Ÿ™‚

Oh yes, I also use container bowl made of clay. It’s my mom’s property. The bowl was purchased directly in Japan by my aunt.

Here goes the recipee ..

*Instead of ramen, i use a regular egg-noodle. NOT really recommended, because the result is too soggy. Better to use instant noodles.

Inggredients for Ramen Soup

  • 2 tablespoons oil (for sautee)
  • 1 onion (thick slices and separate sheets by sheet
  • 3 cloves garlic
  • 5 tablespoons soy sauce
  • 1 Maggy block (chicken boilon)
  • 1 / 2 tablespoons sugar
  • 2 cups water

Ingredients For Chicken Katsu

  • 1 piece of chicken thigh (seperate the bones)
  • 3 tbsp Sasa seasoning flour (garlic flavor)
  • 4 tbsp really cold water

* Addition: 1 egg (for ramen)

Directions:

  1. Boil noodles until cooked, drain and flush with cold water for the noodles to stop expanding
  2. Mix 1 tbsp Sasa seasoning flour with 1 tbsp cold water, then soak the chicken meat for few minutes
  3. Roll marinated chicken in the flour until perfectly covered. Deep fry chicken in hot oil until it brown in colour. Remove and drain
  4. Heat 2 tbsp oil. Saute garlic and onion until cooked and golden brown
  5. Pour in the water mixed with Maggy block. Add in soy sauce, sugar, and cook until water boils
  6. When water is boiling add in the noodles and whole egg. Boil until the egg cooked (do not stir)
  7. Add chicken Katsu. Serve

Note: I cook soyu sauce directly over the clay bowl.

UniBee