078 - Roti Bakar / Indonesian Grilled Bread

Roti Bakar

Oleh My Big Fat Cooking Blog

Bahan:

3 Helai x Roti Tawar (Potongan tebal lebih baik)

Secukupnya x Keju Cheddar

Secukupnya x Mentega / Margarin (Suhu Ruangan)

Secukupnya x Isian Pilihanmu (Saya suka Nutella ;) )

Secukupnya x Susu Kental Manis Full Cream

Secukupnya x Meises Coklat

Langkah 1 – Oleskan isian ke roti helai bawah dan tengah. Ratakan, tapi usahakan jangan terlalu banyak agar tidak luber ketika dimasak

Langkah 2 – Susun roti dengan urutan helai bawah (ada isian), helai tengah (ada isian), helai atas (polos). Lanjutkan dengan mengoleskan sisi atas dan bawah dengan Mentega/Margarin secukupnya. Terlalu banyak akan membuat roti sulit menjadi renyah, hati-hati!

Langkah 3 – Panaskan wajan anti lengket dengan api sedang. Taruh roti ke wajan secara perlahan, dan masak selama kurang lebih 3-4 menit, sampai bagian bawah roti berwarna coklat keemasan. Balik, dan masak kembali selama 3 menit sampai coklat keemasan.

Langkah 4 – Potong roti menjadi porsi yang mudah dimakan, parut keju cheddar, taburkan meises coklat, dan balur dengan susu kental manis sebagai penutup.

Langkah 5 – NIKMATI!

Indonesian Grilled Bread

By My Big Fat Cooking Blog

Ingredients:

3 Slices x Plain-white bread (Thicker cuts will do better!)

As needed x Cheddar Cheese

As needed x Butter / Margarine (Room Temperature, please!)

As needed x Fillings of your choice (Nutella is my obvious choice!)

As needed x Sweetened Condensed Milk

As needed x Chocolate Sprinkles

Step  1 – Spread your fillings of choice to the bottom and middle slice, do it evenly and please, oh GOD, PLEASE, do not overdo it!

Step 2 – Stack your bread into 3 stacks high, and continue to spread butter on the top and bottom. Don’t go too hard on this too, or you’ll have a super soggy bread in return!

Step 3 – Heat a non-stick pan on medium heat. Continue to slide your bread slowly to the pan, and cook for 3-4 minutes until golden brown. Flip, and do the other side for another 3 minutes.

Step 4 – Cut into bite sized pieces, grate your cheddar cheese, spread your chocolate sprinkles, drizzle with condensed milk, and voila

Step 5 – Serve!

Enjoy!

xx

063 - BUTTERED CHAMPIGNON MUSHROOM

Ever had one of those Steak dinners where the side dishes were almost as good as the mains? Well, I had, and this side dish I’m about to teach you how to cook is just that.

Meet Buttered Champignon Mushroom.

For the record, I had no clue how to make this dish in the first place. But you know, wise people say, “nothing ventured, nothing gained”. So I was mixing things up in the kitchen with some leftovers Mushroom I got lying around inside my fridge and,…voila. Here it is.

Do pay attention to what I’m about to say; the amount of seasonings shown in the picture ARE NOT accurate to the list below. Long story short, I f*ck up the amount of seasonings used prior to the photo session. But don’t worry, I’ve adjusted it, so your end product will look even better than mine!

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For 2 Servings, you will need:

140 grams Champignon Mushroom

1 Tbsp Butter/Margarine

Salt to taste

White Pepper to taste

1 Garlic, minced finely

¼  tsp Garlic Powder

¼  tsp Onion Powder

2 Tbsp Water

1 tsp Parsley

Oil for sauteeing

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Ready? Here We Go!

Step 1 – Grab a sharp knife, and proceed to cut the Mushrooms into halves and cut it again into quarters. Set aside.

Step 2 – Get a non-stick pan, heat your oil on high heat. Once smoking hot, turn the heat down a bit and put Garlic in. Quickly stir to avoid burning and add your Mushrooms. Continue stirring constantly to avoid burning. After about 20 seconds, add Salt, and stir. Add the splash of Water and cover to steam for 1 minute.

Canola Oil

Garlic

Salt

Water

Step 3 – Once all water had evaporated, add the Butter, Onion Powder, Garlic Powder, and White Pepper, quickly stir to combine. Be gentle, by this time, the mushroom had turn soft. Give this process about 30 seconds. Finish with Parsley, and you’re done!

Butter, Onion Powder, Garlic Powder, White Pepper

Parsley

Step 4 – Serve!

As you can see, I’m serving the Mushroom with a nice Striploin cooked to a tender Medium Rare (or was it Rare?). It was a lovely combination.

Give this a go!

Cheers

xx