Dutch Recipe_Potato Salad

POTATO SALAD
(AARDAPPELSLA)
Servings :
Time Preparation :


Ingredients :
1 tbsp mustard powder
1/2 onion
2 tbsp vinegar
mayonaise
3 tbsp chopped parsley
1 cup french dressing
3 cups boiled potato
salt, pepper as seasoning

How To Cook :
Mix the mustard with chop onion, vinegar, mayonaise and parsley and dressing in a bowl.
Slice potato and stir carefully through the sauce. Adding salt and pepper to taste.

Dutch Recipe_Vermicelli Soup with Meatballs

VERMICELLI SOUP WITH MEAT BALLS
Servings :
Time Preparation :


Ingredients :

4 cup of white stock
2 blade of mace or some marjoram
2/3 cup of vermicelli
1/2 cup groun meat
1 egg
salt,pepper, grated nutmeg

How To Cook:

Make a fairly concentrated beef stock and simmer in it. The blades of mace or marjoram.
Strain and add the broken vermicelli. Prepare some small ground meat balls by mixing the
ground meat, salt, pepper, nutmeg and egg. Roll them in the flour and boil in the soup
for the last 15 minutes. Add salt and pepper to taste

Dutch Recipe_Dutch Pea Soup

DUTCH PEA SOUP
(ERWTENSOEP)

Servings :
Time Preparation :


Ingredients :

2 cups of split green peas
3 qt cold water
1 pig's trotter
1 pig's ear
1 cup bacon square
4 frankfurters
1 lb potatoes
1 celery
1 bunch celery green
2 leeks
2 onion
salt

How To Cook :

Wash the peas, soak for 12 hours (unless you use quickly cooking peas) and boil gently in
the water for two hours. Cook in this liquid the trotter, the ear and the bacon for one
hour. Add the sliced potatos, salt, diced celery, cut up leeks and celery leaves and cook
until everything is done and soup is smooth and thick. Add the frankfurters for the last
10 minutes. Simmer the soup for 3 hous or until the soup gets so thick.

Dutch Recipe_Bacon and Apple Pancake

BACON AND APPLE PANCAKE

Servings : 8 pancakes
Time Preparation :



Ingredients :

1 cup white flour (140 g)
1/4 tsp baking powder
1/2 tsp salt
1 cup milk (250 ml)
1 egg
1 tsp butter
1 tsp oil
10 rashers of bacon, sliced into thin strips
3 crisp apples, thinly sliced
‘Suikerstroop’ (Dutch pancake syrup) or syrup of your preference

How To Make :

Mix the flour, baking powder, salt and a little of the milk to a smooth paste. Add the remaining milk gradually, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale gold on both sides. Set aside.
Fry bacon in the pan until crisp and/or cooked. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some suikerstroop on top.

Dutch Recipe_Spinach and Boiled Egg

SPINACH AND HARD BOILED EGG
(SPINAZIE MET HARD EIREN)
Servings :
Time Preparation :


Ingredients :

4 lb spinach
salt
2 tbsp flour
2 tbsp butter/margarine
8 pcs fried finger of bread
2 hard boiled egg

How To Cook :

Wash spinach add salt and cook without water. Toss spinach after it has boiled for
5 to 10 minutes. Drain, cut or chop up spinach, stir in flour and add butter.
Boiled up to thicken. Decorate spinach with fried bread (standing upright) and
sliced of egg.

Dutch Recipe_Home Fried Potatoes

HOME FRIED POTATOES (GEBAKKEN AARDAPPELEN)
Servings : 4-6
Time Preparation :




Ingredients :

2 lb boiled potato
1/4 cup butter/margarine

How To Cook :

Slice the potatoes and fry with butter until they are golden brown.
Turn them frequently with spatula.

Dutch Receipe_Fried Fish

FRIED FISH (GEBAKKEN VIS)
Servings :
Time Preparation :


Ingredients :

Fish Fillet (Snaper, Haddock)
Lemon
Margarine/butter

How To Cook :

Heat butter in fry pan and cook the fish fillet until golden brown.
Either dip in flour or in milk.
Sprinkle with lemon when fish is cooked.
Serve wit home fried potato and green salad.
Haddock may be served with stewed beet

Dutch Food_Beef and Onion Stew

SAVORY BEEF AND ONION STEW (HACHEE)

Servings :
Time Preparation ;


Ingredients :

2 large thinly sliced onions
1/4 cup flour
1/4 cup butter/margarine
2 cups stocks or stock of meat cube
3 bay leaves
5 cloves
1 tbsp vinegar
1/2 lb beef cut into diced
2 tbsp corn flour
salt, pepper, worchestershire sauce to taste


How To Make :

Heat the butter in sauce pan and brown the onions and flour. Add stock gradually, stirring
all the time. Add bay leaves and cloves and simmer for 5 minutes with lid.
Add the vinegar and diced meat, simmer for one hour. Mix the corn flour with little of water,
add this to to the stew to thicken the sauce. Simmer for 5 minutes, stirring continously.
Seasoning with salt, pepper and worcestershire sauce.

Dutch Recipe_Large Meat Balls

LARGE MEAT BALLS (GEHAKT)

Servings :
Time Preparation ;


Ingredients :

1/2 lb minced beef
1/2 lb minced pork
4 slices stale bread
1/2 cup milk
1 tbsp slt
bread crumbs
1/2 tsp nutmeg
pinch of pepper
1/2 onion
1/4 cup margarine/butter
1 tsp tomato paste

How To Make :

Mix meat in a large bowl. Remove the crust from the bread and soak in the milk.
Fry the chopped onion in some margarine. Mix this all together with salt.
Shape the meat into 4 or 8 balls. Roll through flour and fry them until brown in
the margarine. Add some water and simmer for 15 minutes.
Add tomato paste to make gravy.
Serve with boiled potatoes and boiled vegetables.
Serve the gravy separately in gravy boat to pour over the potatoes.

Dutch Recipe_Blackberrybluff

BLACK BERRY BLUFF
(HAAGSLE BLUF)

Servings :
Time Preparation :


Ingredients :

Lemon juice
2 egg whites
1/2 cup sugar (95 g)
3 boxes of blackberries

How To Cook :

Puree 1 1/2 boxes of blackberries in a food processor or blender with 2 1/2 tbsp water. Press the liquid through a sieve over a bowl. This will create a smooth black sauce.
Using a clean bowl and whisk that have been wiped with lemon juice and dried off, whip the egg whites stiff (if you turn the bowl on its side, the egg whites should not move). Now add the sugar and 5 tbsp of the blackberry sauce. Continue to whip until combined.
Serve the Blackberry Bluff in small cups or bowls with the remaining blackberries and a drizzle of the remaining blackberry sauce.

Filipino Recipe_Radish & Tomato Salad

RADISH & TOMATO SALAD

Servings : 8
Time Preparation :




Ingredients :

3 native radishes, grated
1 teaspoon sugar
3 large tomatoes, roasted over live coals
1 teaspoon salt
1 large onion, chopped
1/4 cup kalamansi juice

How To Make :

1. Grate native radishes.
2. Peel roasted tomatoes and mix with chopped onions.
3. Combine the rest of the ingredients and toss together lightly, serve cold.

Filipino Recipe_Fish Sinigang

FISH SINIGANG

Servings : 4
Time Preparation : 30 minutes


Ingredients :

400 grams fish fillet, cut into diced
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (optional)
1 pc eggplant
100 grams String beans
2 pieces horse radishes, sliced
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)/ Tamarind Powder
3 tablespoons of patis (fish sauce) or salt
pepper to taste
1 liter water

How To Make :

1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells
and with a strainer, pour samplalok (including water) into a bowl. Gently massage the
sampalok meat off the seeds, strain again.
2. In a pot boiled water, onion, radish for 15 minutes.
3. Add fish fillet, eggplant, stringbeans, tomato and simmer for 3 minutes
4. Add the hot pepper and kangkong.
5. Add patis or salt and pepper to taste

Filipino Recipe_Pinakbet

PINAKBET
Servings : 6
Time Preparation : 30 minutes




Ingredients :

1/4 kilo pork belly, cut into small pieces
3 tablespoons oil
1 1/2 cup water
2 medium ampalaya, cut into serving pieces
2 medium eggplants, cut into serving pieces
1/4 medium squash, cut into serving pieces
5 pieces string beans, cut into serving pieces
6 pieces okra, halved
1/4 piece pineapple, cut into serving pieces
6 pieces tomatoes, sliced
1 head garlic, minced
1 big onion, diced
1 small ginger, juliened
4 tablespoons sauteed shrimp bagoong
1/2 teaspoon pepper
1/2 teaspoon monosodium glutamate (MSG)

How To Make :

1. In a skillet, saute the pork in oil until lightly browned, set aside.
2. Saute ginger, garlic, onion, and tomatoes in the skillet and mix in the pork.
3. Add the water and shrimp bagoong and let boil.
4. Add the ampalaya, eggplant, okra, squash, and string beans and simmer until cooked.
5. Season with pepper and MSG to taste.

source : recipe.philippinecentral.com

Filipino Recipe_Squid Adobo

SQUID ADOBO

Servings : 4
Time Preparation : 20 minutes


Ingredients :

• 1 pound medium-size squid
• 1/4 cup soy sauce or salt
• 1/2 cup white vinegar
• 1/4 cup chopped onion
• 2 cups cubed red, ripe tomatoes
• 1 cup water
• 2 tablespoons vegetable or corn oil
• freshly ground pepper to taste
• 1 head garlic, minced

How to Make :

1. Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan
(not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2. Cook over low heat until squid is tender, making sure it does not get overcooked
and rubbery. Drain and set aside the squid broth.
3. Heat oil in another saucepan and stir fry the cooked garlic until brown, onion
until transparent and tomatoes until soft.
4. Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring
to a boil. Serve hot.

Filipino Recipe_Ginataang Isda/Paksiw/Kinilaw

GINATAANG ISDA (Fish in Coconut Cream)
Servings :
Time Preparations ;

Ingredients :

5 Pieces medium sized fish
1 c Shredded cabbage leaves
1 ts Ginger root
1 ts Chopped red chili peppers
Salt to taste
1 c Coconut cream
1 ts Ground pepper

How To Make :

1. Boil together coconut cream, fish fillet, pepper and ginger root.
2. Cook until the fish is tender. Add cabbage leaves and season with salt. Just before serving.
3. Add red chili peppers. Serve hot with steamed white rice.


PAKSIW TILAPIA FILLET

Servings : 2
Time preparation : 25 Minutes

Ingredients :

1 tilapia fillet
1 thumb-sized ginger, peeled and thinly sliced
1 medium banana pepper
½ small onion, sliced
whole black pepper
3 tbs vinegar
3 tsp soy sauce
2 tsp patis, or 1 tsp salt
¼ cup water

How To Cook :

1. Place tilapia fillet in a skillet.
2. Put ginger, banana pepper, black pepper and onions on top of the fillet.
3. Pour vinegar, soy sauce, patis/salt, and water in.
4. Cover and bring to a boil.
5. Simmer for about 8-10 minutes.
6. Serve hot, or store for a couple of days in the fridge.
7. If stored, reheat before serving.

source : droolover.wordpress.com


FISH KINILAW

Servings :
Time Preparation : 10 minutes

Ingredients :

Mackerel Fish, Onion, Ginger, Onion, Chili Padi, Tomato
Vinegar, Small Lemon, Salt, MSG

How To Make :

1. Wash and clean the fish then cut it into small and place it into a big plate.
2. Prepare all the ingredients like tomato,ginger,Onions,Vinegar,Salt and Ajinomoto.
3. Put the ingredients ginger,onions and tomato together into the fish mix it well.
4. Pour Vinegar into the mix ingredients then add salt and ajinomoto to have taste.
5. Finally add some lemoncito to make good smell and it can help to have good appetite.
Set aside. Enjoy eating.

Filipino Recipe_Tokwat Baboy

TOKWAT BABOY

Servings :
Time Preparation :



Ingredients :

1/4 kilo pork, preferably the ear and face part
2 big pieces tokwa or dry tofu
6 cloves garlic
5 whole peppercorns
1/4 cup vinegar
2 small onions
2 cups cooking oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
1 teaspoon salt

How To Cook :

1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork.
Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.
4. Take out the pork from the pot and let it cool.
5. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.
6. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.
7. Draw off the fried tokwa on paper towels and let it cool.
8. Cut up the remaining onion and 3 cloves of garlic.
9. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce,
brown sugar, ground black pepper, and the reserved pork broth in a large bowl.
10.Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.
11.To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge,
or a cold bottle of beer.

Filipino Recipe_Chicken Adobo

CHICKEN ADOBO

Servings : 6
Time Preparation : 40 minutes



Ingredients:

1.5 kilo chicken, cut into pieces or
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

How To Make :

1. In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
2. Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika
and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
3. Remove the chicken from the sauce pan and on another pan, heat cooking oil and brown
the chicken for a few minutes.
4. Mix the browned chicken back to the sauce and add cornstarch dissolved in water to thicken.
5. Add salt and/or pepper if desired
6. Bring to a boil then simmer for an additional 5 minutes.
7. Serve hot with the adobo gravy and plain rice.

Filipino Recipe_Lamb Caldareta

LAMB CALDARETA

servings : 4-6
Time Preparation : 2 hours


Ingredients :

1.5 lbs. lamb, cut into 1.5" cubes
1/2 cup vinegar
6 whole peppercorn, crushed
3 tsp. cooking oil
2 tsp. salt
3 cloves garlic, crushed
1 onion, sliced
1/2 cup tomato sauce
1/2 cup hot water
2-3 pcs potato
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 bay leaf
1 tsp. tabaso
1/2 tsp. MSG
1 tsp. sugar
3 tbsp. oil
1 small can peas (8 oz.)
2 oz. liver sausage or 3 oz. can liver spread

Garnishes (optional) :
2 hard cooked eggs, sliced
1/4 cup stuffed olives

How To Make :

1. Marinate lamb in a mixture of vinegar, peppercorn and garlic for 1 hour.
Drain. Brown in hot oil a few pieces at a time. Set aside.
2. Saute onions in remaining fat in skillet until soft but not brown.
Return the pieces of lamb to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar
and hot water. Bring to a simmer, cover and cook for 1.5 to 2 hours or until lamb is tender.
3. Add potato, red and green peppers and tabasco sauce. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. Garnish with sliced hard boiled eggs and stuffed olives.

Filipino Recipe_Leche Flan

LECHE FLAN

Servings : 6-8
Time Preparation : 1 1/2 hours


Ingredients :

10 egg yolks
1 can (390g) condensed milk
1 can (390g) evaporated milk
1 teaspoon of vanilla extract or lemon essence

For the caramel:
1 cup sugar
3/4 cup water

How To Make :

1. Combine the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.
2. Dispense the caramelized sugar into aluminum moulds (you can use any shape: oval, round or square) Spread the caramel on the bottom of the moulds.
3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Soothingly dispense the mixture on top of the caramel on the aluminum moulds. Load the moulds to about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
10. You can tell when the Leche Flan is cooked by inserting a knife. If it comes out clean, it is cooked.

Tips & Trik Memasak

TIPS DAN TRIK MEMASAK
Salam Happy,
Biasanya di dalam dunia memasak kita sering menghadapi kendala dan permasalahan,mulai dari proses persiapan, pemasakan hingga penyajiannya. Berikut ini saya hendak berbagi pengalaman dan pengetahuan saya yang sedikit dalam tips dan trik memasak, dan saya mohon maaf jika masih ada kekurangannya loh. Mohon juga masukan dari teman2 jika ada tips dan trik lainnya untuk melengkapi tulisan ini.

MENGGORENG, MENUMIS :

1. Jika hendak menggoreng atau menumis hendaknya wajan/pan yang digunakan harus benar-
benar panas terlebih dahulu sebelum menambahkan minyak goreng/butter.ini untuk
mencegah agar makanan yang hendak diolah tidak lengket di wajan/pan.
2. Ketika menumis dengan bw. putih atau jahe, ketika warnanya sudah kecoklatan bisa
ditambahkan sedikit garam sebelum bahan-bahan masakan yang lain dimasukkan. Ini
akan membuat masakan lebih harum aromanya.
3. Jangan menumis makanan dalam jumlah yang banyak di wajan yang kecil sekaligus,
karena warna makanan tidak akan menjadi kecoklat2an dan mengurangi aroma masakan.
4. Jika hendak menumis daging yang berwarna merah (sapi, kambing) harus cepat dan
dengan temperatur yang tinggi tanpa ditutup.
Tumis daging unggas (ayam) secara perlahan-lahan. Bisa ditutup atau tidak ditutup.
5. Hendaknya makanan yang sudah masak tetap dijaga supaya tetap hangat.
Kalo dikapal biasanya disimpan di oven.

MENGGORENG DALAM MINYAK BANYAK (DEEF FRYING) :

1. Gunakan deep heavy saucepan (ukuran 3 sampai 4 quart) jika electric deep fryer
tidak tersedia.
2. Minyak harus benar2 cukup untuk menggoreng dalam, agar makanan bisa bergerak leluasa
didalam pan, agar bisa matang secara sempurna.
3. Jangan mengisi minyak lebih dari setengah ukuran pan, untuk mencegah agar minyak tidak
meluap atau menciprat keluar ketika dimasuki bahan makanan yang dingin.
4. Pastikan Minyak dipanaskan sesuai dengan temperatur yang direkomendasikan sebelum
makanan dimasukkan, sehingga panas yang akan menembus makanan bukannya minyak.
Sebaiknya gunakan frying thermometer untuk lebih yakin.
5. Agar kentang goreng (fresh) hasilnya lebih renyah dan garing, rendam terlebih dahulu
di air dingin selama setengah jam.

MEREBUS, MENGUKUS :

1. Agar nutrisi kentang tetap terjaga, usahakan memasak dengan cara mengukus.
Jika harus merebus kentang, tambahkan 1 sendok teh cuka atau lemon juice
ke air rebusan agar kentang berwarna putih salju.
2. Jika merebus bunga kol, tambahkan sedikit susu untuk mempertahankan warna
putihnya.
3. Jika merebus sayuran kaleng atau beku, tambahkan seperempat parutan bw. bombay,
sedikit garam dan gula pasir untuk meningkatkan aroma sayuran tersebut.
4. Jika merebus sayuran segar, tambahkan sedikit bubuk bw. putih, garam, dan sedikit
parutan bw. merah untuk meningkatkan aroma sayuran tersebut.
5. Ketika merebus telur, didihkan air terlebih dahulu lalu masukan telur dengan menggunakan
sendok logam karena logam menyerap panas dan telur tidak akan retak karena perubahan
temperatur yang mendadak (soft boiled egg = 3-4 menit, half boiled egg = 7-8 menit,
hard boiled egg = 11-13 menit).
6. Jika telur retak dalam proses perebusan, tambahkan satu sendok teh garam untuk memisahkan
putih telur yang keluar dari cangkangnya.
7. untuk menghilangkan bau amis pada udang ketika direbus, tambahkan sejemput daun seledri
segar kedalam air rebusan.

MEMANGGANG, BARBECUE :

1. Ketika memanggang steak atau meat chop, taruh sedikit air didasar pan panggangan. Ini untuk
mencegah terbakarnya ceceran lemak/jus yang jatuh ke dasar pan, mengurangi asap, memudahkan
pembersihannya, dan menampung ceceran lemak/jus untuk pembuatan gravy.
2. Untuk barbecue, ayam tidak boleh lebih dari 3 pon ; ukuran 2 pon adalah yang terbaik karena
akan masak lebih cepat dan lembut serta juicy. Daging beef steak ketebalannya tidak boleh
kurang dari satu inchi, atau dia akan kering waktu dipanggang. Ketebalan 1 1/2 inchi adalah
yang terbaik untuk beef steak baik untuk tingkat kematangan rare, medium atau weldone.
3. Ketika me-roast makanan di dalam oven, sebaiknya dasar roast pan dialasi dengan aluminium
foil untuk memudahkan pembersihannya kelak.
4. Sebelum memanggang makanan, pastikan bahwa panggangan tersebut sudah panas, apabila panggangan tersebut kurang panas maka ikan / daging dapat lengket di pemanggang.
5. Ketika memoles makanan yang dipanggang dengan sauce yang mengandung minyak, jangan memoles jeruji panggangan dengan saauce tersebut karena dapat menyebabkan percikan api.

BAKERY & PASTRY :

1. Ketika membuat kulit pie, tambahkan sejemput baking powder kebahan2 adonan sebelum
menambahkan air; ini akan membuat kuli pie lebih renyah.
2. Ketika menambahkan air ke adonan haruslah sedikit demi sedikit, sebaiknya gunakan air
es. Tuangi air sambil kita menguleni adonan; ini akan membuat adonan lebih pulen.
3. Ketika mengeluarkan kue dari oven, tutupi cetakan kue dengan kain lembab yang bersih
selama beberapa menit; ini untuk memudahkan kue lepas dari cetakannya.
4. Untuk melelehkan butter yang beku dengan cepat, parut dan letakan didalam wadah yang
hangat.
5. Untuk mencegah isian pastry seperti kacang2-an dan buah2-an tenggelam ke dasar cetakan,
lumuri dengan tepung terlebih dahulu.
6. Agar hasil meringue baik, biarkan putih telur tetap hangat di ruang kamar sebelum mengocoknya. Tambahkan 1 sendok teh air untuk setiap putih telurnya; ini akan meningkatkan jumlah volume meringue dan membuatnya lebih lembut.
7. Ketika menuangi adonan kue kering ke cetakan dengan sendok, lumuri sendok dengan butter;
Ini akan membuat adonan tidak lengket di sendok ketika menuanginya dan mudah jatuhnya.
8. Agar kulit pie berwarna lebih menarik, poles terlebih dahulu dengan susu atau kuning
telur sebelum dimasak di oven.
9. Kalau ingin warna pancake lebih kecoklatan, tuangi dengan 1 sendok teh gula syrup.
10. Cheese cake dan keju akan lebih mudah dipotong dengan menggunakan benang gigi
(dental floss) daripada menggunakan pisau.
11. Pastry yang diolah dengan menggunakan air dingin akan menjadi renyah. Sebaliknya
jika memakai air panas, akan menggumpal.
12. Ingin menghias cake dengan cara mudah? Pertama-tama gambar pola di atas cake sesuai
keinginan dengan bantuan tusuk gigi. Lalu ambil botol kecap/sambal yang kosong, isi
dengan gula berwarna, dan semprotkan perlahan-lahan di atas pola gambar yang sudah
dibuat dengan bantuan tusuk gigi tadi.

TIPS LAINNYA :

1. Ketika makanan terlalu asin, tambahkan parutan 1 atau 2 kentang kedalammya.
2. Kalau makanan terlalu masam, tambahkan sedikt gula.
3. Kalau wajan untuk menumis atau menggoreng terbakar, taburi segera dengan garam atau
baking soda untuk mematikan api. Jangan gunakan air atau tepung.
4. Kalau makanan hangus atau over cooked, segera pindahkan ke panci lain yang lebih besar
yang sudah terisi air dan biarkan dingin secara perlahan-lahan tanpa ditutup. Jangan
aduk masakan tersebut atau mengeruk dasar panci. Kemudian pindahkan ke wadah yang baru.
5. Ketika memasak nasi dan airnya sugah habis/kering tapi ternyata nasinya belum masak.
Basahi dua buah tisue kertas yang tebal (kitchen tisue paper) dengan air. Letakan di
atas nasi. Tutup rice cooker dan biarkan masak dengan tombol penghangat; Ini akan
membuat nasi menjadi matang, tidak lembek dan hangus. Cara lainnya dengan memindahkan
nasi ke alat pengukus / masak kembali dengan cara dikukus.
6. Untuk mendapatkan hasil sauce yang kental, masaklah dengan cara perlahan-lahan dengan
api kecil, bisa juga dengan menambahkan sedikit creamer untuk mengentalkannya.
7. Untuk mengentalkan sauce yang encer, tambahkan 1 sendok teh tepung dengan 1 sendok teh
mentega/butter encer atau lebih sesuai kebutuhannya (selalu dengan takaran yang sama,
yaitu 1:1). Campurkan ke sauce dan aduk perlahan-lahan sampai merata dan sauce kental.
8. Kalau sauce bergumpal-gumpal dan tidak halus, saring sauce atau kocok dengan pengocok
(baloon whisk) sampai lembut.
9. Lunakan (defrost) daging beku di refrigerator (kalo di kapal biasanya di ruang penyimpanan
sayur) bukan di dapur yang mempunyai suhu ruangan karena bakteria di daging dapat berkembang dengan cepat.
10. Agar daging dapat diiris dengan tipis, simpan daging di kulkas sampai setengah beku dahulu,
dijamin pasti mudah untuk diiris tipis tipis.
11. Untuk mengetahui bahwa telur masih dalam kondisi baik (fresh), rendam telur di mangkuk yang berisi air. Jika telur berada dalam posisi melintang (horizontal) ini tandanya telur masih
baik tapi jika berdiri tegak (vertikal) sebaiknya kasih saja ke kucing.
12. Jangan gunakan soda untuk memmpertahankan warna hijau sayur ketika dimasak karena soda dapat merusak kandungan vitamin c yang ada di sayur.
13. Saat memasak ayam atau bebek tua dengan api besar, dagingnya menjadi keras dan tidak enak. Akan tetapi kalau sebelumnya direndam dahulu dengan air dingin yang telah diberi sedikit
garam selama 2 jam, kemudian masak dengan api kecil, dagingnya akan menjadi harum,
rasanya enak dan empuk.
14. Saat memasak bebek tua, masukkan beberapa ekor siput sawah, maka akan mudah matang dan empuk.
15. Selalu kupas daun letuce lembar demi lembar. Jangan pernah memotongnya dengan pisau karena akan terasa pahit.
16. Untuk memperoleh nasi yang lebih pulen dan lembut, tambahkan 2 sdm beras ketan putih pada tiap 1 kg beras. Campur dan cuci kedua jenis beras lalu olah seperti biasa.

MENGHILANGKAN BAU :

1. Untuk menghilangkan bau amis pada ikan, baluri bagian dalam dan luar ikan dengan irisan
lemon.
2. Agar irisan ikan (fish fillet) tetap segar dan tidak berbau di kulkas (refrigerator),
basahi dengan campuran 1 cup air dan 1 sendok makan lemon juice. Bungkus ikan dan simpan.
3. Ketika memanaskan oven (preheat). Letakan kulit orange di oven; ini akan membuat oven
mempunyai aroma yang enak. Keluarkan kulit lemon ketika hendak digunakan memasak. Karena kulit orange yang dimasak mempunyai aroma yang sangat kuat. Dan masukan kulit orange segera ketika masakan telah matang dan oven dimatikan; ini akan membuat oven tetap mempunyai aroma orange yang khas.
4. Untuk menghilangkan bau bw.putih dijari2 tangan, usap2 tangan dengan semangkuk tomat
matang yang telah dicacah.
5. Agar warna kol tetap terjaga keasliannya sewaktu direbus, tambahkan sedikit cuka ke dalam
air rebusannya.
6. Untuk menghilangkan bau tak sedap di dalam kulkas, taruh semangkuk arang atau baking soda di dalam kulkas; ini akan membuat kulkas beraroma netral.

TRIK MEMASAK :

1. Agar kulit telur mudah dikupas dan tidak lengket, ketika telur sudah masak segera rendam
telur di dalam air es selama beberapa menit.
2. Agar parsley tetap segar dan tahan lama, letakkkan batang parsley didalam vas bunga
atau mangkuk yang telah diisi air. Ingat, jangan sampai daun parsleynya terkena air.
Kemudian simpan di dalam kulkas (refrigerator).
3. Untuk mendapatkan jus lemon yang maksimal, guling2kan lemon di talenan sambil ditekan2
dengan tangan, kemudian belah dan peras.
4. Kerik sisik ikan di bawah air kran yang mengalir agar tidak beterbangan kemana2.
5. Daging beku akan lebih cepat lunak jika direndam di air dingin dibandingkan dibiarkan
defrost di suhu ruangan.
6. Untuk mendapatkan hasil pancake yang lebih lembut dan tebal, dobelkan jumlah telur yang
tertera di resep.Campur kuning telur di adonan, kocok putih telur secara terpisah sampai
kaku dan perlahan campur di adonan pancake.
7. marinate (merendam dengan bumbu) potongan daging/ayam di dalam kantung plastik, tutup rapat dan remas2 agar bumbu lebih merata dan menyerap di daging.

Nah... selamat mencoba!

Source : dari berbagai sumber dan pengalaman

Alamat Agent/Manning Pelayaran

DAFTAR ALAMAT MANNING DI INDONESIA

Salam Happy,

Daftar ini saya buat untuk teman2 yang mungkin membutuhkan alamat perusahaan pelayaran buat melamar kerja. Dan akan saya usahakan untuk terus di update. Semoga ini dapat menjadi referensi yang bermanfaat buat teman2 pelaut.
 

Bernhard Schulte Shipmanagement

Crew Service Centre Indonesia

Ruko SENTRA PEMUDA
Jl. Pemuda no.61, kav/blok: 5-6, Jakarta Timur
(Check point: After RM.Suharti & (POM Bensin) RM Sari Bundo).
Phone: 021 - 300 5000 (Extension 102, 104, 105)
Fax : (021) 300 50010
Website: www.bs-shipmanagement.com
Contact person: Capt. Puji Sumarto, Mr. Indra Roring
Jenis Vessel : Any Vessels
Position : All Ranks

PT Multi Kreasi Senalaut Services (Multi Service)
Anakida Building fourth floor
Jl. Prof Dr Soepomo #2
Jakarta 12810 - IndonesiaPhone : 021-8290308
Fax : 62-21-8301723
Email : ptmss@uninet.net.id
Contact Person : Bp. Andrie Firman, Ibu Mona
Jenis Vessel : Seismic Survey, General Cargo, Offsfore vessel
Position : Rating and Officer

PT. JOHS LARSEN

Menara Mulia Bldg. 20th floor  Suite2012

Jl.Jend.Gatot Subroto Kav.9-11

Jakarta 12930

Phone: +6221 5257606 (Hunting)

Fax: +6221 5257606

Email: ptjl@dnet.net.id

Website : www.johslarsen.co.id

Jenis Vessel : Passenger, General Cargo, Tanker

Position : Ratings and Officers

TENAGA BARU NUANSA PERSADA
Jl.Bekasi Timur Raya No.33 A Jakarta 13250 Indonesia
Tel: 62-21-4754578 or 79
SMS info : 085310077177 (AS), 02199550013 (ESIA)
Fax: 62-21-47866277
Email: crewing@tbnp.co.id
Website: www.tbnp.co.id
Jenis Vessel : Any Vessel
Position : All Ranks

K Line Indonesia
4th Floor Sumitmas II
Jl. Jend. Sudirman Kav. 61-62
Jakarta 12190
Phone : 021-5220808
Fax : 021-30000353
Email : jktcrewrecruit@id.kline.com, jktcrewrecruit@yahoo.com
Jenis Vessel : Bulk Carrier
Contact Person : Evta (EXT 817), Pulung (EXT 816), Ms. Obertha (ext. 815), Pretty Situmorang (ext. 816)
Position : All Ranks

NYK Lines
Plaza BII 2, Lantai 14
Jalan MH. Thamrin no.51, Jakarta Pusat
Phone : 02-13920320, 021-3902367
Email : jkt_marine@id.nykline.com
Contact Person : Bp. Parman, Bp. Idrus, Ms.Yuli, Capt. Syamsul Che Mat
Jenis Vessel : Container, Product Tanker, LNG Carrier, Bulk Carrier
Position : All Ratings & Officers

Maersk Lines
Menara Batavia, lantai 15
Jalan KH. Mas Mansyur, Kav 126, Jakarta Pusat
Phone : 021-2130065359, 08111753473
Email : asishipjob@maersk.com
Contact Person : Capt.
Jenis Vessel : Container, Tanker, Bulk Carrier
Position : All Ratings & Officers

PT. Sillo Bahari Nusantara
4th Floor Prince Centre II Room 401
Jl. Jend. Sudirman Kav. 3-4
Jakarta 10220
Phone : 021-5733621, 021-5705281, 0215733825
Contact Person : Bp. Peter D. Inkiriwang
Email : peter@sillobatara.com
Website : www.sillobaharinusantara.com
Jenis Vessel : Supply, Tug boat, Tanker
Position : All Ranks

PT. Berlian Laju Tanker (BLT)
Wisma BSG lantai 10
Jalan Abdul Muis No. 40, Jakarta Pusat
Phone : 021-30060300
Email : rskba@blt.co.id
Website : www.blt.co.id
Contact Person : Ibu Akanaka
Jenis Vessel : Gas Carrier (Teekay), Tanker
Position : All Ranks

PT. Wahana Rahmah
Jalan Nangka no: 23A, Utan Kayu, Jakarta Timur
Phone : 021-85902764, 021-98130271
Email: wahana-r@centrin.net.id
Contact Person : Bp. AdeSahroni
Jenis Vessel : Suplly AHTS, Tug Boat, Tanker
Position : All Ranks

PT Humpus Intermoda Transportasi
Granadi Building 5th Floor Jl. H.R. Rasuna Said Kav. X-1, No. 8 - 9
Jakarta 12950 Indonesia
Phone : 021-2524114 (hunting)
Fax : 021-2524477
Email : recruitment@hits.co.id
Website : www.hits.co.id
Jenis Vessel : Tanker
Position : All Ranks

Soechi Lines
Plaza Marein 21st Floor, Sudirman Plaza
Jl. Jend Sudirman, Kav 76-78
Jakarta, 12910, Indonesia
Phone: +6221-5793-6883
Fax: +6221-5793-6833
Email : info@soechi.com
Jenis Vessel : Tanker
Position : Officer and Rating

PT. Wintermar Offshore Marine, Tbk.
 Jl. Kebayoran Lama No. 155,
 Jakarta Barat 11560, Indonesia
Phone : +62 21 530 52 01, 530 52 02
Fax     : +62 21 530 52 03
Email   :  crew_recruitment@wintermar.com
Jenis Vessel : Offshore
Position : Rating and Officer


PT.  Pratama Ocean
UTAKA87 Building 1^st Floor, 
suite 101, Jl. Utan Kayu Raya No. 87
Jakarta 13120, Indonesia
Phone :  +6221-85911611
Fax     :   +6221-85906290
Email  :  recruitment@pratamaocean.com
Website : www.pratamaocean.com
Position : Rating and Officer

PT. Multi Delta Sigma
Ruko Mega Grosir Cempaka mas, Blok L no:64
Jalan Letjen Suprapto, Jakarta Pusat
Phone : 021-71421170
Contact Person : Bp. Fauzon
Jenis Vessel : Tanker
Position : All Ranks

PT Perusahaan Pelayaran Equinox
Globe Building 4th Floor
Jl. Buncit Raya Kav 31-33
Jakarta 12470 - Indonesia
Tel..: +6221 7918 7006/07
Fax: +6221 7918 7097/98
Mobile : 0811 133 0312
Email: mursalin..ajirachman@yahoo.co. id

muursalin@ppequinox..com
Jenis Vessel : Any Vessel
Position : All Ranks

ALLTRANS MARITIME
 L. H. Murtado, Komplek Perum Tugu Permai
Block B - 4 No. 4, Tugu Utara, Koja, Jakarta Utara 14260, Indonesia
Tel: (62-21) 4360521   Fax: (62-21) 4360521 Ext. 108
Email : info@alltrans-maritime.com
Website : www.alltrans-maritime.com
Jenis Vessel : Tug Boat, AHTS Vessel, Crew Boat, Chem/Oil Tanker
Position : All Ranks

GETRA PERSADA.PT
Jl. Pancoran Timur raya II No:10 Jakarta 12770, Indonesia
Phone: +6221 92082119
Mob :+6281585354445, +6281219003523
Fax: +6221 7985517
E-mail: info_sealine@yahoo.com.sg
Contact Person : Mr. Yusuftien Lee
Jenis Vessel : Supply AHTS
Position : All Ranks

JANGKAR PERKASA INT'L
JL. Melati No.2 Tg. Priok-Jakarta Utara
Phone : 021 - 33980715
Fax : 021 - 32365098
mobile ; 0813 80989475
Email : jangkarperkasa@yahoo.com or md_toga@jangkarperkasa.net63.net
Website : www.jangkarperkasa.net63.net
Jenis Vessel : Tug Boat, Supply AHTS
Position : Mostly Officer

PT. AWEIDHIA
Jl. Kebun Bawang III/NO.36 ABA Building 2floors jakarta uatara
Phone: +62 21 43936669
Fax: +62 21 43933146
E-mail: info@aweidhiajakarta.com
Website url: www.aweidhiajakarta.com
Contact Person : Saladan Sanggola
Jenis Vessel : Roro, Pallet Carrier
Position: 3rd off/3rd eng/Oiler/Wiper/BSN/AB/OS/Cook/Messman

PT. Korin Global Mandiri
Komplek Apartment Cempaka Mas, Blok E no: 6
Jalan Letjen. Suprapto, Jakarta Pusat 10640
Phone : 021- 42889581-4
Fax : 021- 42889585
Contact Person : Mr. Harya, Mr. Walbiman
Jenis Vessel : Bulk Carrier, Container, Oil/Chem Tanker
Position : All Ranks

PT. AAPL Indonesia
Graha Saptaindra Building,
GF; Jl. TB. Simatupang Kav. 18
Jakarta, Indonesia, 12430
Phone: + 62 21 7669030

Email : aapl@aaplindonesia.com
Jenis Vessel : Supply AHT, Barge
Position : All Ranks

PT. TRIGUNA JAYA USAHA BAHARI
Jl. Ganggeng Raya No.88
Kel.Sungai Bambu - Tanjung Priok
Jakarta Utara
Jenis Vessel : Any Various of Korean Ship owner vessel
Position : All Ranks

PT. Pakar Sinar Jaya
Komplek Genta Plaza, Blok B no: 1-2
Muka Kuning Indah I Batu Aji - Batam
PO BOX 189 Batam Center - Indonesia
Phone : 0778-364413, 0778-364412
Fax : 0778-364413
Contact person : Mr. Tafsir
Web : http://pt.pakarsinarjaya.com/
Email : tafsir_psj@yahoo.com.sg
Jenis Vessel : Supply AHTS, Barge Accomodation
Position : All Officers/Cck/Stewards/Campboss

kmsenterprises
Jl. Duku Barat no 3e kel. lagoa Tanjung priok Jakarta utara ( 14270 )
Phone: + 6221-43922475
Fax: +6221-43933753
Email : KMSENTERPRISES@INDOSAT.NET.ID
Contact Person : Sumiyati
Jenis Vessel :
Position : Officer Deck/Off Eng/Cook/Bsn/AB/Oiler

PT. Ericha Maritim Services
Kebon Bawang V No, 24 A North Jakarta 14320
Phone: 622191469601, 62214372179
Fax: 62214307603
Contact person : Capt. Spengky Totopandey
Jenis Vessel : Bulk carrier
Position : Cck/Asst.Cook/Messman/Bsn/AB/Oiler/Wiper/Deck Boy,
Deck Cadet, Eng. Cadet

PT SAREKAH MANDIRI JAYA
JL. RAYA CIPAYUNG SETU NO. 75
CILANGKAP - JAKARTA TIMUR
PH/FAX : 845-93931 / 845-93932
PIC : CREWING DIVISION
Jenis Vessel : Supply AHTS, Utility Boat, Storage Tanker
Position : Mostly Officer

PT.Green Marindo Abadi Jakarta
Jl. Tawes No. 6 Rawamangun Jakarta Timur
Telp : 62-21-4894272 ( Dirct ) / 4749955-66
Fax : 4895225
Hp : 0817144569
Contact Person : Mr. Fikfik
Jenis Vessel : Chemical Tanker, Reefer Vessel
Position : Ch.Mate/2nd Mate/3rd Mate/1st Eng/2nd Eng/3rd Eng/
Bsn/OS/Oiler/Wiper/Cck/Mess Boy

PT. MERCATOR SERVICES INDONESIA
GADING MARINA BUILDING, 5TH FL, SUITE 505
Jl Boulevard Barat No 1, Kelapa Gading
Jakarta Utara 14240
Phone : 021-4585 3051, 4585 3052, 4585 3053
Fax : 021-4584 3885
Website : www.mercatorid.com
Jenis Vessel : Bulk Carrier, Container, Tanker
Position : All Ranks

ABM & CIRCLE NAVIGATION
Lingga Darma Building, Jl. Warung Buncit Raya No. 17 Jakarta 12550 INDONESIA
Tel: +6221 7800 167
Fax: +6221 7883 4339
Email: abm-image@centrin.net.id
Operations: NORTH OF JAKARTA TANJUNG PRIOK PORT
Jl. Kebon Bawang VII No. 21 Jakarta 14230 INDONESIA
Phone: +6221 4393 0637 Fax: 4393 5341
Jenis Vessel : Tankers, Cargoes, Bulk Carriers and Passenger Ship
Position : All Ranks

HADI JAYA MAKMUR, PT
Komplek Perkantoran Cempaka Putih
JL. Letjen Suprapto 160 Blok A 7 Jakarta 10640
Tel: (62-21) 70371691
Fax: (62-21) 42877461
Email: info@hadijayamakmur.com
Website: www.hadijayamakmur.com
Jenis Vessel : Any Vessel
Position : All Ranks

PT Promaco Mitra Utama
Jalan Kelapa Gading III No: 12A
Cililitan Besar, Jakarta Timur
Phone : 3321 5694
Contact Person : Bp. Sony (Crew Mgr), Dave Kumaunang
Jenis Vessel : Crew Boat
Position : Master/Ch. Engineer (mostly officer)

PT. JASINDO DUTA SEGARA
Jl. Raya Bulevard Barat
Rukan Plaza Kelapa Gading Blok C.55
Phone : 021-45851225
fax : 021-45851228
Email : laxsus_43@yahoo.com
Contact Person: Ari
Jenis Vessel : Cargo, Bulk Carrier, Container
Position : All Ranks

PT. Meranti Magsaysay
Graha Bintang Lt.2
Jl. Talang Betutu no.5, Tosari, Sudirman
Jakarta Pusat 10230
Website : www.merantimagsaysay.co.id
Jenis Vessel : Passenger
Position : Hotel's crew for cruise ship

PT. SUMBER BAKAT INSANI
Sudirman Tower 16th Floor,
Jl. Jend. Sudirman Kav. 60,
Jakarta 12190 - Indonesia
Tel: (62-21) 5227717
Fax: (62-21) 5227707
Email: Info@sbimanning.co.id
Jenis Vessel : Passenger
Position : Hotel's crew/Deck Ratings/Engine Ratings

PT. Amasnusa Persada
Artha Graha Building 27th Fl, Suite 2701
SCBD Lot. 25 Jl. Jend Sudirman kav 52-53 Jakarta 12190
Phone : 021-5153359/84, 021-5153785
Email : crewing@amasnusa.com
Website : www.amasnusa.com
Jenis Vessel : Container
Position : All Ranks

PT. TRI ABADI MANUNGGAL SEJAHTERA
Jln. Deli No. 15 - B , Kec. Koja, Tg. Priok
Jakarta Utara 14220
Phone : +62 21 4390 8438
Email : triabadi_manunggal@yahoo.com
Website : www.tamas-services.com
Contact Person : Pak Haji Soegeng Maisanggeni : +62 813 8824 5131,
Mbak Yantie : +62 812 1907 6332
Jenis Vessel : Tanker Oil Product, Tug Boat, Supply, Crew Boat
Position : Officer Deck & Officer Engine/AB/Oiler

PT GLOBAL SEAMAN INDONESIA
Jl. Tebet Barat Dalam XA no. 14
Tebet, Jakarta Selatan
Phone 8370 2783 / 8379 2983
Fax 830 0226
Email : multiseaman_ind@yahoo.com
Jenis Vessel : Tanker, Cargo, container, Tug Boat, Long Line
Position : All Ranks

PT PANCAR NIAGA INDONESIA
Jl. Muncang V Blok N No. 10 2nd Floor Muncang Tanjung Priok Jakarta Utara Phone : 021-91274721, +62-813 8219 9849 / +62-813 5947 9000 Fax : 021-43922779 Email : pni.crewing@gmail.com Contact Person : H.M. Taufik Hidayat Jenis Vessel : Tug Boat, Barge Position : Officer Deck & EOfficer Engine

PT. PANATRA DAMAS
Jl. Tebet Barat Dalam Raya No. 79-A
Jakarta Selatan 12810
Phone: 021-8309588, Fax. 021-8301233
Email : panatradamas@indo.net.id or recruit@panatradamas.co.id
Website : www.panatradamas.co.id
Jenis Vessel : Cruise Ship, Tanker
Position : Officer deck/officer Engine/ratings/hotel crews

CTI Group Jakarta Menara Kuningan, 2nd Floor C1-C2
HR Rasuna Said Blok X-7 Kav 5
Jakarta 12490
Phone: 021 30012415 / 16
Fax: 021 30012417
Email: Jakarta@cti-usa.com
CTI Yogyakarta
Jl. Arimbi RT 19 RW 17
Banguntapan Bantul
Yogyakarta 55198
Jeneis Vessel : Cruise Ship, Cargo
Position : Hotel Crews, ratings

PT. Ratu Oceania Raya (RCCL) Bintaro Trade Center B2 No.5
Sektor 7 Bintaro Jaya
Tangerang 15224
Phone: 021 745 3381
Email: herfiandi@cbn.net.id
Jenis Vessel : Passenger (RCCL, Celebrity and Azamara Cruises)
Position : All Hotel crews

POSIDONIA NAVIGATION PTE. LTD.
Jalan Alur laut No.1, Tanjung Priok - Jakarta Utara 14230
Tel: 62 21 430 2910
Fax: 62 21 43908953
Email: posna@centrin.net.id
Jenis Vessel : Cruise Ship, Supply, Ro-Ro, Cargo, Tanker, Container, Bulk Carrier
Position : All Ranks

PT.GLOBAL CREW MANAGEMENT (GCM)
JL.F.20 Rawabadak Tanjung Priok
Jakarta 14230, Jakarta - Indonesia
Phone : +6221 43900612
Mobile : +6281908482308
Email : crewingmanager_id@yahoo.com ; pelaut_job@yahoo.com
Contact Person : Mr. Bob
Jenis Vessel : AHTS,Survey Vessel,Crew Boat,Tug Boat,Tanker,Bulk Carrier,RORO,Passenger,and Fishing Vessel
Position : All Ranks

PT RATU OCEANIA RAYA Bintaro Trade Center B2 No. 12 Sektor 7
Bintaro Jaya Tangerang 15224 INDONESIA
Tel : +6221 745 0325 Fax : +6221 745 4281
Website : http://www.ratuoceaniaraya.com
Contact Person : Mr. Deddy Herfiandi
Jenis Vessel : Cruise Ship
Position : Hotel Crew

Japanese Receipe_Harusame salad

HARUSAME SALAD
Servings : 4
Preparation Time : 20 minutes
Ingredients :
1 and 3/4 oz dried harusame noodles , or cellophane noodles (bean thread noodles)
1 egg, beaten
1 small cucumber, cut into thin strips
For dressing:
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
2 tsp sugar
1/2 Tbsp sesame oil
How to Make :
Boil water in a medium pot. Boil harusame noodles in the pot, according to the package
instruction. Drain harusame noodles in a colander and cool them with cold water. Drain and
set aside. Heat some oil in a frying pan, and make one or two sheets of thin omelette. Cool
and slice them into strips. Cut drained harusame into 2 to 3 inches long. Put the harusame,
cucumber, and omelette in a bowl. Mix sugar, soy sauce, vinegar, and sesame oil in a small
bowl. Pour the dressing over ingredients and mix well. Cool the salad.
Source : japanesefood.about.com

Japanese Receipe_Miso Soup with Tofu

MISO SOUP WITH TOFU
Servings : 4
Preparation Time : 20 Minutes
Ingredients :
3 cups dashi soup stock
1 block tofu
3-4 tbsps miso paste
1/4 cup chopped green onion
How To Make :
Put dashi soup stock in a pan and bring to a boil. Cut
tofu into small cubes and add them to the soup
Simmer the tofu for a few minutes on low heat
Simmer the tofu for a few minutes on low heat
dissolve miso in it. Gradually return the miso mixture in the soup.
Stir the soup gently. Stop the heat and add chopped
green onion. Remember not to boil the soup after you put miso in.

Japanese Receipe_Tempura

TEMPURA
Ingredients :
4 Prawn				Batter :
4 Squid				1 Egg
4 Filet Fish				2 cups Flour
1/4 Pumpkin				2 cups cold water
2 Nasu (Small Eggplant)
1/2 Gobo (Burdock Root)				Tempura Dipping Sauce :
4 Fresh Shiitake				1 cup dashi
4 Oba (beefsteak leaves)				1/4 mirin
8 Shishito (spicy green pepper				1/4 cup soy sauce
Small Lotus root				1 cup grated daikon (radish)
				grated ginger as desire
				Oil
Preparation :
Vegetables
1. Pumpkin: remove seed, peel skin, cut into bite size peices.
2. Eggplant: without removing the skin, cut tip off, cut lengthwise. Cut halves into strips.
3. Gobo: Clean well. Remove skin with the back of a knife. Cut in strips. Soak in water.
4. Shitake: Remove stem, Score a X on the inner side.
5. Shishito: To prevent them from exploding, cut hole.
6. Lotus Root: remove skin. Cut into 6-7 mm strips.
7. Wash beefsteak leaves and dry
Seafood
1. Shrimp: remove shell, head, spine.
2. Kisu: Remove skin and bones. Cut into bite size pieces
3. Squid remove skin, score back a few times cut into 4 to 5 cm pieces
Tempura sauce
Right before serving, add daikon oroshi, ginger to taste
How to Make:
1. Make Tempura Batter:
Mix egg add ONLY ice water to insure crippiness. Use 1:5 ratio, egg to water.
Mix in sifted flour light but not completely with chopsticks. Make batter immedietly before cooking.
2. Frying :
In a heavy pan or skillet, Fill pan to about 75% capacity with oil.
3. Heat oil to 160-180C . Check readiness of oil tempurature by dropping a bit of batter,
if it floats to the top immedietly the oil is ready.
4. Fry harder vegtables first. Avoid using too much batter. Only fry the inner side of shitake and shishito.
Fry all other items on both sides. Fry 3-5 strips of gobo together.
caution:
Do not put too many pieces into the pan at one time. Keep it half full. The tempurature of the oil will
decrease too quickly if too many pieces are added .
5. When the outer edges look cooked, turn over. Repeat twice. Remove completed tempra and place
on rack to drain excess oil.
6. Cook vegatables first, then seafood. Before dipping fish in batter, dust with flour. Hold shrimp and
fish by the tail when dipping. Turn over as each piece floats to the top. Small bubbles will form
at this time. Remove to rack. Do not over cook.
7. Tempura can be served either in individual portions or on a large platter.
8. Place daikonoroshi and ginger into tempura sauce.
Source :bob-an.com