Tag Archives: Grilled

Avocado and Grilled Zucchini Sandwich (Vegan)

Avocado and Grilled Zucchini Sandwich (Vegan)

Dulu yang namanya memilih alpukat itu pekerjaan paling beresiko, rasanya sudah memilih yang paling mulus eh pas dibuka taunya zonk, bagian dalamnya tidak sesuai harapan atau kadang matangnya cuman setengah, sisa setengahnya masih keras dan pahit. Beruntung belakangan mencari alpukat yang kualitasnya bagus sudah tidak sesusah dulu, kalau dulu harus beli alpukat import yang harganya ampun-ampunan bikin kantong bolong, belakangan kualitas alpukat hasil panen dalam negeri juga sudah  sangat baik terutama alpukat mentega yang datang dari tanah dataran tinggi Muria di Kudus, Jawa Barat.  

Bila musim panennya tiba, kita bisa dengan mudah menemukan alpukat mentega dengan isi yang tebal mulus, serta lembut bak mentega sesuai namanya. Ukuran buahnya tergolong besar berbentuk memanjang, dengan kulit hijau terang. Harga perkilonya juga jauh lebih murah dari alpukat import. Jadi saat alpukat mentega Muria bertebaran di pasaran, saya juga ikut senang karena bisa membuat aneka olahan dengan alpukat berkualitas baik, salah satunya membuat menu sarapan atau snack siang yang lebih sehat. 

Yang paling saya suka adalah menggunakan daging alpukat mentega untuk isian sandwich atau topping toast, kandungan nutrisi, lemak baik, serat dan mineralnya  sangat baik bagi tubuh. Kalium dalam alpukat membantu mencegah tekanan darah tinggi, sehingga alpukat sering dijadikan alternatif bagi mereka yang rentan terkena hypertensi. 

Kali ini saya akan berbagi resep sandwich yang mudah, sehat dan mengenyangkan, sangat pas untuk menu makan siang yang ringan atau cemilan siang hari. Gunakan roti sourdough atau multigrain bread untuk opsi yang lebih sehat. Tambahkan saus pesto favorit untuk memperkaya rasanya, dalam resep ini saya memakai sun dried tomato pesto (pesto rosso) untuk menciptakan rasa asam segar pada isian sandwich. Jika suka yang lebih wangi dan kaya aroma, gunakan classic basil pesto untuk pilihan pengganti. 

Foodies bisa mengganti zucchini dengan sayuran lainnya seperti jamur atau terong, panggang sebentar hingga matang dan tiriskan bila ada kelebihan air saat proses memanggangnya agar tidak merusak texture roti menjadi lembek atau soggy. 

Nah tanpa panjang lebar, berikut saya share resep dan cara membuatnya, sandwich ini sangat mudah dan praktis untuk dibuat tapi rasanya tak kalah enak.

opsi pilihan untuk kudapan siang atau menu makan siang yang ringan

bahan-bahan yang sedikit, membuat sandwich ini praktis dan mudah dibuat

Avocado and Grilled Zucchini Sandwich (Vegan)

Bahan-Bahan:

 

  • 1/2 buah zuchini iris tipis kemudian grilled sebentar.
  • 4 slice roti sourdough, panggang sebentar kedua sisinya.
  • 1/2 buah alpukat matang, keruk isinya dan haluskan.
  • 3 sdm sauce pesto (saya pakai sundried tomato pesto)
  • Garam, merica dan chili flakes secukupnya
Cara membuat:

  •  Tata roti yang sudah dipanggang di atas piring saji.
  • Campurkan daging alpukat dengan garam, merica dan chili flakes. Aduk rata.
  • Beri olesan alpukat ke atas roti
  • Tumpuk dengan irisan zuchini yg sudah dipanggang di atasnya.
  • Beri lagi olesan alpukat di atas zuchini kemudian terakhir tambahkan pesto sauce sesuai selera.
  • Tangkupkan 1 slice roti di atasnya.
  •  Clean bite sandwich siap disajikan.
tata roti di atas piring saji, olesi dengan isian alpukat yang sudah dibumbui

susun grilled zucchini di atasnya 

beri olesan alpukat lagi 

terakhir tambahkan saus pesto di atasnya, lalu tutup dengan 1 slice roti 

Selamat Mencoba 

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Ayam Bakar Sunda – Sundanese Grilled Chicken Recipe

Most people have a misconception that all Javanese dishes are invariably sweet, but the island of Java is home to many different ethnic groups and hence different cooking style, point in case, this grilled chicken from Sunda in West Java. I can guarantee that you won’t get that overt sweetness impression when you bite into the chicken, perfect for those who get sick from the cloying sweetness of Central Javanese dishes.

Drumsticks in Spice Broth.

Almost all traditional Indonesian grilled/fried chicken dishes is a two-step cooking process, braising (we call this ungkep) with a very low heat, and followed by quick grilling/frying. The two-step process may sound like a hassle, but in reality, this is a very smart way of preparing a large batch of chicken to last for many days. Once the chickens are braised, you can store them in fridge/freezer, and when you want to have some grilled/fried chicken, take out some from the fridge/freezer and return them to room temperature, then give them a quick fry/grill to heat the chickens and also to give a nice char.

Drumsticks braised in spiced broth.

Drumsticks braised in spiced broth.

I have found that one batch of the spice broth can be used to braise two batches of 10 chicken drumsticks, for a total of 20 chicken drumsticks. Most similar recipes always state to braise until the broth is all used up with the lid close. From my experience, it will take a really long braising time to use up all the liquid, and it is totally unnecessary, since at 1 hour, the chickens are already super tender and ready to fall off the bones. So what I usually do is to braise 10 drumsticks in my skillet for 1 hour, take those out, and then braise another 10 drumsticks for 1 hour for a total of 20 drumsticks.

Ayam Bakar Sunda - Sundanese Grilled Chicken

Ayam Bakar Sunda – Sundanese Grilled Chicken

Place the braised chicken in a colander/strainer to make sure the chickens are completely dry prior to frying/grilling, especially for frying if you don’t want to end up with crazy splatter all over your kitchen. If I am making a large batch like this, I usually end up broiling the chickens in my oven. First, line a baking tray with aluminum foil, brush each chicken generously with coconut oil (you can use any oil or even butter if you wish), then broil until the surface is charred, brushing more coconut oil as needed. If you are having a BBQ party in the near future, I am sure this is going to be a hit with your guests, and they don’t need to take a lot of time in the grill either, just enough to give some char.

Ayam Bakar Sunda - Sundanese Grilled Chicken

Ayam Bakar Sunda – Sundanese Grilled Chicken

You can eat the chicken as is, but I highly recommend making some sambal terasi or sambal bajak. A side of lalapan, or even some sliced cucumber, sliced tomato, and shredded cabbage/lettuce will be perfect to go along with the chicken.

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Asinan Jagung Bakar – Grilled Corn Pickle Recipe

Asinan is an Indonesian dish where a combination of fruits and vegetables are cut and dice into small pieces and doused in a sweet, sour, and savory pickling liquid. Though I say pickle, there is almost no waiting time for the dish to mature other than chilling the whole thing in the fridge for a couple of hours. We have quite a bit of asinan dishes, and today I share this super easy recipe for asinan jagung bakar – grilled corn pickle.

Asinan Jagung Bakar – Grilled Corn Pickle

Pickling Juice

The main star of the show is actually the pickling juice. The same pickling juice can be paired with other vegetables/fruits depending on what is available in the market, or whatever strike your fancy. Also, since the pickling juice needs to be at room temperature or cooler prior to mixing with the vegetables/fruits, I usually prepare this first. You will need dried red chilies, dried shrimps (Indonesian: ebi), palm sugar, sugar, salt, vinegar, and water. Ground the chilies and shrimps in a food processor, then combine with the rest of the ingredients in a sauce pot and bring to a boil. Let the pickling juice cool while you prepare the vegetables/fruits.

Asinan Jagung Bakar - Grilled Corn Pickle

Asinan Jagung Bakar – Grilled Corn Pickle

Grilled Corn, Radish, and Cilantro

Summer is the time for corn, so I decided to make some grilled corn for this asinan. I grill the corn with butter on stove with a cast iron grill. You can use charcoal grill, or even stick it in the broiler. Once you have some grilled corns, cut the kernels off when cool enough to handle. I also use radish and cilantro, but these are served raw, so you only need to slice the radish and roughly chop the cilantro.

Asinan Jagung Bakar - Grilled Corn Pickle

Asinan Jagung Bakar – Grilled Corn Pickle

Preparing Asinan Jagung Bakar (Grilled Corn Pickle)

Once the pickling juice is cool enough, at least at room temperature, you can start making the asinan. Place all the vegetables/fruits in a large mixing bowl, and pour the pickling juice to cover by one inch. If there is extra pickling liquid, you can keep adding more vegetables/fruits, just make sure you still have an inch of the pickling liquid over your vegetables/fruits. If the pickling juice is already chilled, you can serve the asinan immediately. Otherwise, it is better if you chill the whole thing some more in the fridge since asinan is best served cold.

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Tori Misoyaki Miso Glazed Grilled Chicken Recipe

Misoyaki (味噌焼き) is a Japanese grilled dish where the main protein (usually chicken or fish) is marinated in a miso and mirin paste prior to grilling. A misoyaki dish is usually delicious as is, but I think the onion miso soy sauce makes a misoyaki dish even tastier, and it’s not that difficult to prepare.

Ingredients to prepare tori misoyaki (Japanese miso glazed grilled chicken).

Use bone-in chicken pieces or a whole chicken

When I prepare this for a daily meal for my family, I like to use bone-in chicken pieces, and the favorite in my home is drumsticks. You can also use chicken thighs, or chicken quarters, just make sure they still have skin and bone.

For special occasions, like Thanksgiving, or Christmas, you may want to go with a whole chicken. Make sure your chicken weight is about 1.5 kilogram (3.5 lb), and be sure to rub the marinade into all the chicken cavities and not just the outer part! I have found that the roasting/baking time is the same as long as the total weight of the whole chicken is kept at 1.5 kilogram (3.5 lb).

Tori misoyaki - Japanese miso glazed grilled chicken.

Tori misoyaki – Japanese miso glazed grilled chicken.

Japanese pantry ingredients to prepare misoyaki

Misoyaki is a gentle introduction to the Japanese pantry. It only requires a minimal amount of Japanese ingredients that you may not currently stock in your kitchen. To prepare misoyaki, you will need:

The rest of the ingredients should be very common in all kitchen, so do give this easy grilled chicken recipe a try. Hopefully this tori misoyaki recipe can be a nice addition to your repertoire. 🙂

Tori misoyaki - Japanese miso glazed grilled chicken.

Tori misoyaki – Japanese miso glazed grilled chicken.

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Vietnamese Grilled Lemongrass Pork Chops Recipe

Ingredients for Vietnamese grilled lemongrass pork chops: thinly sliced pork chops, garlic, shallot, lemongrass, coconut palm sugar, fish sauce, oil, salt, and white pepper.

Grilling is one of the best ways to enjoy pork chops, and this Vietnamese grilled lemongrass pork chop is one of my favorite pork chops recipes.

The combination of lemongrass, coconut palm sugar, and fish sauce is undeniably good. Every bite of the grilled pork is bursting with flavors and simply so satisfying. And when paired with some homemade nuoc cham (Vietnamese chili sauce), it is not difficult to see why this one of the most iconic Vietnamese dishes ever.

Thinly sliced pork chops, marinated in pureed lemongrass, shallot, and garlic, along with coconut palm sugar, fish sauce, oil, ground white pepper, and salt.

Thinly sliced pork chops, marinated in pureed lemongrass, shallot, and garlic, along with coconut palm sugar, fish sauce, oil, ground white pepper, and salt.

Ingredients for Vietnamese grilled lemongrass pork chops

We will need thinly sliced pork chops, lemongrass, shallot, garlic, coconut palm sugar, fish sauce, oil, ground white pepper, and salt.

Thinly sliced pork chops

My neighborhood grocery mostly stocks regular thick-cut pork chops, with an average thickness of around 1-inch. These 1-inch thick pork chops are simply too thick for our purpose, so I usually cut each slab into three thin slices.

If you need to do this as well, I highly suggest partially freezing the pork first. A quick 30 minute freezing time is usually enough to harden the pork and help with getting that even slices.

Lemongrass

I use fresh lemongrass stalks in this recipe. I usually buy them by the dozen, then clean and freeze them by the whole stalks. They can last for months in the freezer, so I almost never run out of them.

If your market doesn’t sell fresh lemongrass, you can also use ground/pureed lemongrass, usually sold in the frozen section. I usually use 1 tablespoon of frozen ground lemongrass per fresh lemongrass stalk.

If you really can’t find lemongrass, the closest substitute is fresh lemon zest. I suggest zest of one lemon per lemongrass stalk.

Shallot

Either smaller sized Asian/Chinese shallot or regular French shallot is fine. It is best to go with weight measurement, but it should be around 3 Asian/Chinese shallots, or 1 regular French shallot for this recipe.

Coconut palm sugar

My favorite coconut palm sugar is either Indonesian palm sugar (Indonesian: gula Jawa) or Malaysian gula Melaka. These usually come in a big block and needs to be chopped into smaller pieces. Lately, I have also spotted Indonesian palm sugar sold in granulated form, which is what I am using for this recipe.

You can also use Thai palm sugar, though I am not a big fan of the pale color. Another good choice is coconut palm sugar that is now very commonly found in mainstream grocery stores.

Vietnamese grilled lemongrass pork chops, grilled using a cast-iron grill pan.

Vietnamese grilled lemongrass pork chops, grilled using a cast-iron grill pan.

Preparing and grilling the pork

1. Prepare the marinating sauce

In a food processor, puree lemongrass (white part only), shallot, and garlic into a coarse paste. Transfer to a mixing bowl, stir in coconut palm sugar, fish sauce, oil, ground white pepper, and salt.

2. Marinate the pork chops

Add in the thinly sliced pork into the bowl of marinating sauce making sure to coat each slice of pork really well.

Set the pork aside in the fridge to marinate at least 2 hours and up to overnight. Remember to return to room temperature prior to grilling.

3. Grilling the pork chops

Heat a cast-iron grill pan on medium-high heat for 5 minutes. You can check if the pan is ready by flicking a few drops of water on to the grill pan. If the water evaporates quickly, it’s ready. Also, you don’t want the pan to be too hot, meaning you shouldn’t see smoke rising from the pan.

Dip a brush/paper towel in oil and rub the surface of the preheated grill pan to prevent food from sticking to the pan, then start placing the marinated pork onto the hot surface.

Since we have ensured to use thinly sliced pork chops, we should only need slightly under 2 minutes per side to fully cook the pork.

Rest the grilled pork chops for 10 minutes loosely covered with an aluminum foil on a cutting board before cutting into thin slices.

Rest the grilled pork chops for 10 minutes loosely covered with an aluminum foil on a cutting board before cutting into thin slices.

Prepare nuoc cham (Vietnamese chili sauce)

Like most steak or any piece of grilled meat, it is best to rest these grilled pork chops for 10 minutes prior to cutting or serving.

While the freshly grilled pork is resting, let’s prepare this homemade nuoc cham that goes perfectly with the pork.

To make nuoc cham, we will need sugar, lime/lemon, fish sauce, drinking water, birds-eye chilies, and garlic.

Mince the garlic and thinly slice the chilies, then mix all the ingredients together in a bowl. Stir until the sugar has completely dissolved.

Serve the grilled lemongrass pork chops with nuoc cham (Vietnamese chili sauce).

Serve the grilled lemongrass pork chops with nuoc cham (Vietnamese chili sauce).

How to serve Vietnamese grilled lemongrass pork chops

There are many ways to serve these pork chops. I usually serve these with steamed white rice, or as topping for Vietnamese rice noodles bowl.

If you are more of a sandwich person, you may have spotted these stuffed in your favorite Bahn mi sandwich too.

Another of my favorites is to use these as stuffing in Vietnamese rice paper rolls (spring rolls).

Whichever way you want to serve the grilled pork chops, be sure to also include the nuoc cham. The sauce is great with all the above options.

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