ANEKA RESEP MASAKAN: Langkah-langkah membuat antena wajan bolic / anten...

ANEKA RESEP MASAKAN: Langkah-langkah membuat antena wajan bolic / anten...: "1. Siapkan material atau bahan membuat antena wajan bolic / antena wajan holic : USB WLAN, wajan / penggorengan, pipa pralon 3?, pipa pral..."

Langkah-langkah membuat antena wajan bolic / antena wajan bolic penguat signal GPRS / 3G / HSDPA :

1. Siapkan material atau bahan membuat antena wajan bolic / antena wajan holic : USB WLAN, wajan / penggorengan, pipa pralon 3?, pipa pralon 1.25? dan dop pralon, kabel USB yang di perpanjang dan USB Extender jika di perlukan.

2. Siapkan dop ( tutup ) paralon 3′. Lubangi wajan sebesar baut untuk menempelkan dop ( tutup ) paralon 3′ tersebut. Kemudian pasang dop ( tutup ) paralon 3′ ke dasar wajan. hasilnya akan seperti dibawah ini :

3. Jika dilihat dari belakang, body wajan tersebut akan tampak kelihatan montok dengan ekornya ( baut ).

4. Siapkan Modem USB WLAN anda. Tutup modem USB WLAN dengan karet untuk melindunginya dari hujan.

5. Masukan karet pelindung ke modem USB WLAN, sehingga hasilnya akan menjadi seperti dibawah ini :

6. Siapkan dop ( tutup ) paralon 1,25′. Masukan modem USB WLAN yang dilindungi karet ke paralon 1.25′ sebagai dudukan. Posisikan modem USB WLAN sekitar 5.3 cm dari ujung paralon yang paling jauh dari wajan.

7.  USB modem WLAN pada paralon, jika dilihat dari ujung yang lain :

8. Siapkan dop ( tutup ) paralon 3′ dan dop ( tutup ) paralon 1,25′. Lapisi dinding dalam dop ( tutup ) paralon  3′ dengan lakban aluminium atau alumunium foil dan tempelkan dop ( tutup ) paralon 1,25′ diatasnya. Untuk lebih jelasnya perhatikan gambar dibawah ini :

9. Kombinasi dop paralon 3′ dan 1,25′ jika dilihat dari belakang akan seperti ini :

10. Siapkan paralon 3′ sepanjang 20cm dan lapisi permukaan luar dengan lakban aluminium atau alumunium foil tapi jangan sampai ujung. Sisakan beberapa sentimeter yang dihitung dari fokus wajan. Lubangi paralon 3′  sekitar 5.3 cm dari ujung, untuk connector modem USB WLAN.

11. modem USB WLAN sudah dimasukan ke paralon. ujung modem USB WLAN akan tampak keluar pada jarak sekitar 5.3 cm dari ujung paralon.

12. Masukan/ pasang dop ( tutup ) paralon 3′ ke ujung paralon yang lebih dekat dengan modem USB WLAN.

13. Masukan ujung paralon yang satunya ke dop ( tutup ) paralon 3′ yang sudah dibautkan ke wajan tadi.

14. Antena wajan bolic / wajan holic selesai. Sambungkan kabel USB yang sudah di perpanjang dengan kabel UTP. Antena wajan bolic atau antena wajan holic siap digunakan. Akan tampak seperti dibawah ini 

ANEKA RESEP MASAKAN: BEIJING DUCK

ANEKA RESEP MASAKAN: BEIJING DUCK: "Ingredient 1 (5 lb) duck 2 tablespoons maltose or honey 2 tablespoons dry sherry 1 tablespoon wh..."

ANEKA RESEP MASAKAN: Mushroom and Spinach Gratin

ANEKA RESEP MASAKAN: Mushroom and Spinach Gratin: "Ingredient 500 g Portobello Mushrooms 10 psc 400 g Spinach 100 g Fresh Parmesan ..."

Mushroom and Spinach Gratin

Ingredient 


 500  g   Portobello Mushrooms 10 psc
 400  g   Spinach       
100  g   Fresh Parmesan        
40  g   Garlic          
2  psc   Whole Egg         
60  g   Crouton         
10  g   Salt              
10  g   Pepper Black 


Methods
 1. Clean the mushrooms and grill over high heat and set aside  
 2. Sautee the spinch with garlic season with salt and pepper     
3. Compign parmesan and egg, and fry the Chiabata croutons      
 4.Place the spinach on the mushroom top with cheese and bake for 6 minutes 
5. Finish with croutons               

BEIJING DUCK

Ingredient

1 (5	lb) duck
2	tablespoons maltose or honey
2	tablespoons dry sherry
1	tablespoon white vinegar
3	tablespoons cornstarch
10	scallions
1/2	cup hoisin sauce
2	teaspoons sesame oil
	Chinese pancakes

• Main Dish
• Time to Make Main Dish
• Whole Duck Main Dish

1. Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
2. Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
3. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
4. Tie a string on to the middle so you can hold the duck and hang it up.
5. Bring 6 cups of water to boil in a wok.
6. Add maltose or honey and stir to dissolve.
7. Add sherry and vinegar.
8. Make a slurry out of the cornstarch and add to wok.
9. When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
10. Repeat until duck is thoroughly moistened.
11. Repeat dunking once more.
12. Hang duck by string in a cool airy place with a bowl underneath to catch drips.
13. Leave for 4-6 hours until skin is dry and taught.
14. Put roasting pan on lower oven rack and fill with 2-3 inches of water.
15. Oil rack above pan.
16. Preheat oven to 350.
17. Remove chopstick and string.
18. Put duck on oiled rack in center of oven breast side up.
19. Cook 30 minutes.
20. Turn duck breast down for 45 minutes.
21. Turn breast up for 30 minutes or until skin is dark brown.
22. While duck is cooking make scallion brushes.
23. Trim roots,cut off most of green part, leaving a 3 inch piece.
24. Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
25. Carve duck and separate meat and skin.
26. Mix hoisin with sesame oil and 1 tbl water.
27. To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up

ANEKA RESEP MASAKAN: Hot and Spicy Chicken Wings

ANEKA RESEP MASAKAN: Hot and Spicy Chicken Wings: "For those who love all the heat and fire that a chicken wing can deliver, we offer you this recipe. Hot sauce heat levels vary considerably,..."

Kind of Recipe: Kind of Recipe: Steamed or Baked Butter Fish (Pomf...

Kind of Recipe: Kind of Recipe: Steamed or Baked Butter Fish (Pomf...: "Kind of Recipe: Steamed or Baked Butter Fish (Pomfret) with Specia... : 'Butter fish, also known as pomfret or white pomfret fish, is health..."

Hot and Spicy Chicken Wings

For those who love all the heat and fire that a chicken wing can deliver, we offer you this recipe. Hot sauce heat levels vary considerably, so choose wisely!

Ingredients

·         1  cup cayenne pepper sauce (hot sauce)

·         1  teaspoon garlic salt

·         24  chicken drummettes

·         2  tablespoons butter or margarine

·         1  cup Original Bisquick® mix

·         3/4  teaspoon onion salt

·         1/2  teaspoon pepper

·         1/4  teaspoon cayenne pepper

·         Blue cheese dressing

Directions

Stir together hot sauce and garlic salt until blended. Pour over drummettes cover and refrigerate at least 4 hours but no longer than 24 hours.

Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.

Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing

ANEKA RESEP MASAKAN: Roast Duck With Cranberry Glaze

ANEKA RESEP MASAKAN: Roast Duck With Cranberry Glaze: "Ingredients: 4-6 Servings Size · Update 1 1/2 cups cranberries 1/2 cup honey 2 cups water 4 lbs duck 3 inches st..."

Roast Duck With Cranberry Glaze

Ingredients: 4-6

Servings Size

·        

Update

• 1 1/2 cups cranberries
• 1/2 cup honey
• 2 cups water
• 4 lbs duck
• 3 inches strip orange peel
• 1 medium onion
• salt & freshly ground black pepper, as desired
• 1/3 cup white wine
• 1/2 cup sugar
• 1 tablespoon balsamic vinegar

Directions:

1        Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.

2        Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.

3        Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.

4        Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.

5        While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.

6        Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.

7        When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.

8        Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.

9        Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.

10    Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

Steamed or Baked Butter Fish (Pomfret) with Special Thai Sauce

Butter fish, also known as pomfret or white pomfret fish, is healthy and deliciously tender when steamed or baked in the oven (recipe provides instructions for both cooking methods). This butter fish recipe is very easy to make, and the results are gourmet delicious! If you have banana leaves, wrap the fish in a banana leaf before cooking (tin foil can be used as a substitute). Includes a special Thai fish sauce recipe that is tantalizingly Thai. So give this easy fish recipe a try - you won't be disappointed!

Ingredients:

·         SERVES 2 (since these fish are fairly small, I portion out 1 fish per person)

·         2 butter fish (also called "pomfret" or "white pomfret"), thawed if frozen (see cleaning instructions below)

·         2 banana leaves (OR 2 sheets tin foil if steaming the fish) - for more on banana leaf, see below

·         1/4 tsp. sea salt

·         1 Tbsp. fresh lemon or lime juice

·         SAUCE FOR FISH:

·         2 green (spring) onions, sliced (including the green stem)

·         1/2 to 1 fresh red chili, depending on how spicy you want it

·         3 kaffir lime leaves (cut out the hard central stem and only include the soft leaf)

·         3-4 cloves garlic, minced, or 1/2 Tbsp. bottled pureed garlic

·         1 Tbsp. lemon or lime juice

·         2 Tbsp. fish sauce

·         1/2 loosely-packed cup fresh basil leaves

·         4 Tbsp. coconut oil - OR walnut, almond, olive, or other healhy, good-tasting oil

·         optional: 1 tsp. butter (this makes the sauce richer-tasting)

·         2 Tbsp. soy sauce

·         TO GARNISH:

·         lemon/lime slices

·         sprinkling of fresh basil (other toppings: spring onions cut thinly lengthwise, and fresh-cut chili)

Preparation:

For more on how to buy and cook with banana leaf, see: Cooking with Banana Leaf - Tips and Practical Advice.

1.      If the fish has already been cleaned, skip this step and go on to #2. To clean the fish:Lay it flat on a cutting board. Using a sharp knife, slice off about 1/4 inch strip from the underside of the fish - the section between the head and lower fin. Now slide your knife into this cut to open up the inner pocket of the fish. Using your index finger, reach in and pull out the guts from this pocket and discard. Then rinse the fish well with water, set aside, and do the same for the other fish.

2.      Using a sharp knife, score the fish by making some vertical cuts (3-4) down both sides of the fish. Cut through the skin until your knife reaches the bone/ribs.

3.      Squeeze lemon or lime juice over the fish, then sprinkle with salt.

4.      Cut the banana leaf into 2 "sheets" large enough to wrap the fish individually. Place the fish in the center of the leaf and wrap (as if wrapping a present). To keep the leaf closed, simply turn it seam-side down. If you don't have banana leaf, wrap with tin foil.

5.      To steam the fish: Place the wrapped fish directly in a bamboo steamer (or other type of steamer), seam-side up. Once in the steamer, open up the banana leaf or foil so that steam can penetrate the fish. Cover steamer with lid and steam on high heat for 10 minutes. Note: If your steamer is small, you will have to steam the fish one at a time, keeping the first one warm in the oven while you steam the second.

6.      For baked fish: Place the banana leaf-wrapped fish in a glass casserole dish (uncovered) and bake in a preheated oven at 375 for 12-15 minutes. If using tin foil, you can place the wrapped fish (seam-side up) directly on your oven rack, or place in a dish if you're worried some of the juices may escape.

7.      While fish is cooking, make the sauce by placing all sauce ingredients in a food processor or chopper (if you don't have one, simply mince everything as finely as possible and stir together). Process well.

8.      Pour the sauce into a sauce pan and gently heat up. You needn't boil the sauce, just warm it through.

9.      Do a taste test, adding more fish sauce if not salty enough, or more lemon/lime juice if too salty. If it's not spicy enough, add more fresh-cut chili.

10.  You can serve this fish a number of ways. For casual dining: Leave the fish in the banana leaf (just pour off the extra juices). Carefully lift both fish and banana leaf (an egg lifter works well for this), and place them on a plate. Either pour the sauce over, or serve it separately, spooning it over the fish as you eat. Garnish with fresh basil, plus spring onions and fresh-cut chili, if desired.

For more formal occasions: Cut a fresh "sheet" of banana leaf. Rinse it off with hot water (this will clean it and "green it up"), pat dry, and place it on a plate. Lift the fish out of the used leaf and place on the fresh one, then pour the sauce over. Garnish with lemon or lime slices, plus fresh basil, spring onion or chili, if desired. ENJOY!

reciperesepmakanan: Grilled Duck Breast with Mango Chutney

reciperesepmakanan: Grilled Duck Breast with Mango Chutney: "YIELD: Makes 4 servings Ingredients 4 (6-ounce) boneless duck breasts 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper mango ..."

reciperesepmakanan: Duck Soup

reciperesepmakanan: Duck Soup: "Original Recipe Yield 12 servings Ingredients 1 (4 pound) wild duck, whole 4 cups duck blood 8 cups water 1 teaspoon salt 1 stalk celer..."

reciperesepmakanan: Fish Fillets with Herbed Tartar Sauce

reciperesepmakanan: Fish Fillets with Herbed Tartar Sauce: "Ingredients · 1 egg · 1/2 cup Progresso® Italian style bread crumbs · 3 tablespoons olive oil · ..."

Fish Fillets with Herbed Tartar Sauce

Ingredients

·         1  egg

·         1/2  cup Progresso® Italian style bread crumbs

·         3  tablespoons olive oil

·         1  lb mild-flavored fish fillets (about 1/2 inch thick), cut into 4 serving pieces

·         1/3  cup tartar sauce

·         1/4  cup chopped tomato

·         1/2  teaspoon dried basil leaves

Directions

1.     In shallow dish or pie plate, beat egg with wire whisk. In another shallow dish or pie plate, place bread crumbs.

2.     In 12-inch skillet, heat oil over medium heat. Dip fish into egg, then coat with bread crumbs; place in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides and fish flakes easily with fork.

3.     In small bowl, mix tartar sauce, tomato and basil; serve with fish.

Duck Soup

Original Recipe Yield 12 servings

Ingredients

• 1 (4 pound) wild duck, whole
• 4 cups duck blood
• 8 cups water
• 1 teaspoon salt
• 1 stalk celery, cut into 2 inch pieces
• 1 sprig chopped fresh parsley
• 1 cup heavy cream
• 5 whole allspice berries
• 2 whole cloves
• 16 ounces pitted prunes
• 1/2 cup raisins
• 1 tart apple - peeled, cored and chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon white sugar
• salt and pepper to taste
• 1 tablespoon fresh lemon juice

Directions

1. Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
2. Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
3. Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
4. Mix in prunes, raisins and apple. Simmer for 30 minutes.
5. In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar. 

Grilled Duck Breast with Mango Chutney

• YIELD: Makes 4 servings

Ingredients

• 4 (6-ounce) boneless duck breasts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• mango chutney

Preparation

• Prepare grill. Score the skin of the breasts in a crosshatch pattern; season with salt and pepper. Grill over medium-high heat 4 minutes on each side or until desired degree of doneness. Remove duck to a serving platter, and cover with foil. Let stand 10 minutes before slicing. Serve with Mango Chutney.

reciperesepmakanan: Hot and Spicy Chicken Wings

reciperesepmakanan: Hot and Spicy Chicken Wings: "For those who love all the heat and fire that a chicken wing can deliver, we offer you this recipe. Hot sauce heat levels vary considerably..."

reciperesepmakanan: Slow Cooker Pepperoni Pizza Dip

reciperesepmakanan: Slow Cooker Pepperoni Pizza Dip: "Gooey pizza toppings are mixed and melted, then served with veggie dippers. A great way to eat those vegetables! ..."

reciperesepmakanan: Shrimp Dipping Sauce

reciperesepmakanan: Shrimp Dipping Sauce: "This is a recipe for Japanese-style dipping sauce. Serve this sauce with grilled or boiled shrimp. INGREDIENTS: 1 cup mayonnaise 2 tbsp ..."

reciperesepmakanan: Scallion-Stuffed Beef Rolls

reciperesepmakanan: Scallion-Stuffed Beef Rolls: "12 scallions, white parts only, cut diagonally into 11/2-inch pieces 1/2 cup sugar 1/2 cup dark soy sauce 1/2 cup rice vinegar 1 tbsp fi..."

Scallion-Stuffed Beef Rolls

12 scallions, white parts only, cut diagonally into 11/2-inch pieces
1/2 cup sugar
1/2 cup dark soy sauce
1/2 cup rice vinegar
1 tbsp finely minced fresh ginger
1 lb beef top round, sliced paper-thin at an angle into 5x1½-inch strips
Sprinkle of salt

1. Heat oven to 425F and place oven rack in highest position. Lightly spray a baking pan with cooking spray and set aside.

2. Blanch scallions in boiling water for 1 minute. Drain and pat dry. Sprinkle with salt and set aside.

3. In a medium saucepan over medium-high heat, bring sugar, soy sauce and rice vinegar to a boil for two minutes. Remove from heat and stir in ginger. Return to heat and boil for 2-3 minutes longer, or until mixture has reduced enough to coat the back of a spoon. Remove from heat and set aside.

4. Arrange beef slices on a plastic cutting board or piece of plastic wrap. Place one scallion piece across each slice at the end closest to you. Tightly roll up beef around scallion to form a log. Repeat with remaining beef slices and scallions.

5. Place rolls in a shallow baking dish, seam-side down. Pour marinade over them, turning carefully to coat. Cover with plastic wrap and place in refrigerator for 15 minutes to 1/2 hour.

6. Remove rolls from marinade, allowing excess to drip off (save marinade). Arrange rolls seam-side down on prepared baking pan. Bake in oven 4-5 minutes, turning once with tongs, until beef develops a brown crust. Meanwhile, return marinade to saucepan and bring to a boil. Immediately remove from heat and set aside.

7. Pour warm marinade into a shallow serving dish and arrange rolls in sauce. Serve warm.

Shrimp Dipping Sauce

This is a recipe for Japanese-style dipping sauce. Serve this sauce with grilled or boiled shrimp.

INGREDIENTS:

• 1 cup mayonnaise
• 2 tbsp ketchup
• 1/2 tsp Japanese togarashi powder / cayenne pepper
• 1 tsp garlic powder
• Salt/Pepper

PREPARATION:

Blend all the ingredients in a bowl. Add some salt and pepper to adjust the taste

Slow Cooker Pepperoni Pizza Dip

Gooey pizza toppings are mixed and melted, then served with veggie dippers. A great way to eat those vegetables!

Ingredients

·         1  jar (14 ounces) pizza sauce

·         1  cup chopped turkey pepperoni, (from 6-ounce package)

·         8  medium green onions, chopped (1/2 cup)

·         1/2  cup chopped red bell pepper

·         1  can (2 1/4 ounces) sliced ripe olives, drained

·         1  cup shredded mozzarella cheese (4 ounces)

·         1  package (8 ounces) cream cheese, softened and cubed

·         Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

Directions

Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.

Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.

Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not