Tag Archives: Zucchini

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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Gochujang Hobak Jjigae – Spicy Zucchini Soup Recipe

Zucchini is bountiful in summer, and look no further for inspiration to turn zucchini into delicious dish than this easy gochujang hobak jjigae recipe. This Korean soup uses anchovy stock as base, and the spiciness of gochujang paste to create a wonderful flavor with zucchini, tofu, and shiitake as the main ingredients.

Gochujang Hobak Jjigae – Spicy Zucchini Soup

Anchovy stock

Many Korean dishes rely on anchovy stock as the base flavor, not unlike dashi stock in Japanese dishes. If you have a reliable access to Korean market, you can pick up a packet of dried anchovies. Alternatively, you can also use anchovy stock granules to make the stock. I use stock granules in the recipe, but if you want to make your own anchovy stock, simply simmer together 1/2 cup dried anchovies with 4 cups of water for 30 minutes, then strain to get the stock.

Gochujang Hobak Jjigae - Spicy Zucchini Soup

Gochujang Hobak Jjigae – Spicy Zucchini Soup

Gook kanjang & gochujang

Aside from anchovy stock, you also need gook kanjang and gochujang for this soup. Almost all Korean soup need gook kanjang (Korean soy sauce for soup), so it is not a bad idea to stock up on this if you are thinking of making Korean soup often. If you only make Korean soup once in a while, it is okay to substitute with regular soy sauce. Most spicy Korean dishes probably have gochujang in it, so again, if you love Korean food and are thinking of starting a Korean kitchen, don’t forget to stock up on some gochujang.

Gochujang Hobak Jjigae - Spicy Zucchini Soup

Gochujang Hobak Jjigae – Spicy Zucchini Soup

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Sayur Lontong Zucchini – Zucchini and Vegetables Coconut Milk Stew Recipe

When I have plenty of vegetables that need to be cooked, I love turning them into sayur lontong. Sayur lontong is essentially a medley of vegetables and meat cooked in a spiced coconut milk broth. Since summer is the season when zucchini looks its best, I decided to prepare sayur lontong with zucchini.

Sayur Lontong Zucchini – Zucchini and Vegetables Coconut Milk Stew

Ebi = not vegetarian friendly

Although you can substitute the meat (typically beef, or chicken) with tofu, you cannot turn sayur lontong into vegetarian friendly dish. The broth for sayur lontong definitely needs to have ebi (toasted ground shrimp) in it, or it just won’t be the same. Dried shrimps can be easily found in almost any Asian market. You can also use shrimp powder (same amount) to cut prep time. I actually prefer the shrimp powder since the quality is much more consistent. Sometimes I go to my local Asian market and walk away disappointed with the inferior quality compared to the ones sold in Indonesia.

Sayur Lontong Zucchini - Zucchini and Vegetables Coconut Milk Stew

Sayur Lontong Zucchini – Zucchini and Vegetables Coconut Milk Stew

Choice of vegetables

You can use all sort of vegetables for this dish. The more common and popular ones include chayote, snake beans, stink beans, cabbage, and eggplant. Since some of the more commonly used vegetables can be hard to find in the United States, I also use zucchini, or other squashes, carrots, and green beans.

Here is my tips on how to cook the vegetables. Since different vegetables need different cooking time, I add the ones that need longer cooking time first before adding the broth. And once the meat is cooked, then I add the remaining vegetables that only needs short cooking time and cook only until those vegetables are tender but still retains its crispiness.

Sayur Lontong Zucchini - Zucchini and Vegetables Coconut Milk Stew

Sayur Lontong Zucchini – Zucchini and Vegetables Coconut Milk Stew

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Zucchini Pancakes Recipe | Daily Cooking Quest

Am I the only person who loves savory pancakes more than sweet ones? When I have plenty of vegetables and need to use them up quickly, invariably they become pancakes! This time I use my favorite squash, zucchini, to make this easy and delicious zucchini pancakes. Of course it doesn’t have to be zucchini, it can be carrots, bell peppers, even lightly blanched broccoli. And you can add some meat/seafood too if you want to make fancy pancakes.

Zucchini Pancakes.

Breakfast, Side Dish, Snack, Oh My.

Since this is a Chinese dish, we serve this more as one of the many dishes to eat with steamed rice for lunch or dinner. But I sometimes make this kind of savory pancakes for breakfast. So filling, and so delicious. If I must choose between savory pancake or sweet pancake for breakfast, I definitely pick the savory one without batting an eye. 😀

Zucchini Pancakes.

Zucchini Pancakes.

Whole Eggs, or Just Egg Whites?

I was making some desserts that use only egg yolks and ended up with extra egg whites. You can make this with only egg whites, but I prefer to have some whole eggs mixed in with the egg whites. I think the yolks lend a more savory and umami feel, and I can definitely tell when a pancake doesn’t contain any yolk. Just to make things easier, make sure you have 1 cup of eggs, it doesn’t matter if it is whole eggs, or just egg whites.

Zucchini Pancakes.

Zucchini Pancakes.

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Korean Spicy Pork Zucchini Stew Recipe

Cold weather is the best time to enjoy a steaming pot of spicy dish, especially with how cold the weather gets in Minnesota, this is the perfect time to share the recipe for Korean spicy pork zucchini stew. It should take only 30 minutes from start to finish, so this is a good dish to prepare when you are busy and cold.

Korean Spicy Pork Zucchini Stew.

Must have Korean ingredients

This dish requires several Korean sauce and spices, and I will provide a good substitution for each when an acceptable substitute is available:

  • Gochujang (spicy paste), no substitute.
  • Gookganjang (soy sauce for soup), the best substitute is Japanese white soy sauce, followed with Japanese usukuchi soy sauce, and worst substitute is regular soy sauce.
  • Gochugaru (chili powder), there are two versions of gochugaru, fine and coarse, feel free to use whichever one you have. Although not ideal, gochugaru can be substituted with regular chili powder/paprika powder.
  • Anchovy sauce, substitute with Thai fish sauce.
Korean Spicy Pork Zucchini Stew.

Korean Spicy Pork Zucchini Stew.

Pork cut and cooking tips

This stew doesn’t require expensive cuts since the meat is thinly sliced, I usually either use pork belly, or pork shoulder. Also, don’t cook the pork too long or it can tend to become tough and chewy. Instead once you see that most of the pork color turns pale (no longer pink), quickly follow with the rest of the cooking steps.

Korean Spicy Pork Zucchini Stew.

Korean Spicy Pork Zucchini Stew.

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Ide Sarapan Sehat : Zucchini and Feta Frittata

Zucchini feta frittata
Berasal dari bahasa Italia yang jika diterjemahkan secara harfiah “frittata” memiliki arti digoreng. Olahan telur yang satu ini serupa dengan omelet yang disajikan dengan menambahkan beberapa bahan seperti potongan ham atau sayuran ke dalamnya.
Paduan Zucchini dan telur serta feta cheese ini tentunya bisa jadi alternatif pilihan sarapan yang menyenangkan. Sarat gizi dan mudah dibuat.
Zucchini and Feta Frittata
Bahan-Bahan:
  • 2 buah zucchini ukuran kecil
  • 2 sdm butter
  • 2 siung bawang merah
  • 2 siung bawang putih
  • 4-5 butir telur
  • 1/4 cup heavy cream / susu /cream cheese
  • 1/4 sdt merica
  • 100 gram feta cheese
  • 5 buah tomat cherry, belah dua
  • 1 tangkai daun bawang, iris
  • Garam secukupnya
  • Extra feta cheese untuk taburan

Cara membuat:

  1. Iris zucchini, tiriskan airnya dengan tisu atau diremas.
  2. Panaskan wajan, beri butter lalu tumis bawang merah dan bawang putih yg sudah dicincang halus sampai harum.
  3. Masukkan irisan zucchini, masak sampai layu , bumbui dengan garam dan merica. Sisihkan.
  4. Dalam wadah lain kocok telur bersama susu dan feta cheese. Gunakan mixer untuk telur yang texturenya lebih tebal.
  5. Tata zucchini di atas skillet , atau pinggan tahan panas. Tuang kocokan telur di atasnya. Beri potongan tomat cherry dan irisan daun bawang, terakhir taburi dengan sisa feta cheese.
  6. Masak sebentar di atas kompor sampai bagian bawahnya set.
  7. Pindahkan ke oven dengan metode broil (api atas saja, suhu 180-200⁰ c), panggang sampai bagian atasnya set. (Sekitar 15 menit)
  8. Angkat dan biarkan sebentar sebelum dipotong. Sajikan hangat.

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