Steak saat ini sangat menjamur di INDONESIA.Di jogja khususnya begitu banyak restoran yang menyediakan menu steak.Tak hanya di restoran saja tetapi warung atau kedai yang menjual khusus untuk steak sangat banyak.Masyarakat sebagai penikmatnya sangat menyambut beradanya makanan ini.Tidak seperti dulu ,harga steak yang cukup mahal kurang diminati oleh masyarakat ,tetapi saat ini harganya sangat terjangkau , sehingga mengembangkan produk ini berjalan begitu cepat .

Umumnya steak berbahan dasar dari daging sapi (tenderloin dan sirloin) daging ayam dan ikan.Kebanyakan steak dipotong tegak lurus dengan fiber otot, menambah kelegitan daging. Steak biasanya dimasak dengan dipanggang ,meskipun dapat juga digoreng.

Jumlah waktu pemasakan steak tergantung perorangan; pemasakan yang lebih cepat menghasilkan daging yang lebih lembut, dan bersari, dan pemasakan yang lebih lama mengurangi penampakan darah dan juga mengurangi masalah tentang penyakit. Sejumlah perkataan telah berkembang untuk menggambarkan bagimana steak mereka dimasak. Dalam urutan dari mentah sampai matang:

• Mentah belum dimasak. Steak tidak dimakan atau dipesan dalam bentuk ini, kecuali dalam makanan khusus, seperti steak tartare.
• Jarang biru atau sangat jarang .Dimasak sangat cepat; luarnya terbakar, namun bagian dalam tidak termasak hanya dihangatkan. Steak akan berwarna merah di bagian dalam.
• Jarang luarnya abu-abu-kecoklatan, dan bagian tengah berwarna merah dan bagian antara luar dan tengah berwarna merah muda.

Macam-macam steak :

1. Fillet Mignon Steak (dibaca fille minyong) yaitu daging khas dalam yang dibalut pinggirnya dengan bacon
2. Chataubriand (dibaca catobiriang) yaitu steak yang juga daging khas dalam tetapi diambil hanya bagian kepala atau bagian atasnya saja. Satu porsi chataubriand ini biasanya dipotong menjadi 2 atau bila terlalu besar bisa menjadi 4 porsi.
3. Fillet atau Tenderloin steak. Daging steak khas dalam biasa
4. Porterhouse Steak. Seperti T-bone steak tetapi daging khas dalam dan khas luar atau sirloinnnya hampir sama besarnya
5. T-Bone Steak. Steak potongan iga dengan tulang bentuk T dengan bagian khas luar lebih besar dari bagian khas dalamnya.
6. Scotch steak
7. Rib eye Steak
8. Minute Steak, daging khas dalam yang dipotong agak tipis dengan porsi tidak lebih dari 100 gram.
9. Sirloin steak, daging steak khas luar
10. Rump steak, dagingnya wangi tetapi agak kurang empuk
11. US Roast Prime Rib, daging US bagian rusuk yang dipanggang lalu diiris sesuai keinginan.12. Veal loin steak, steak dari daging sapi muda.
12. Wienner schnitzel, daging sapi muda dilapis dengan bread crumbs lalu di grill setelah didalamnya diisi irisan keju dan disuguhkan dengan telur sebuah mata sapi 3/4 matang.
13. (Fried Egg Sunny Side Up).
14. Hamburger Steak, steak daging giling.

15 Tartar Steak, daging sapi giling diberi bumbu dan wine lalu disuguhkan mentah
16. Beef Kabob, yaitu daging sapi dipotong dadu besar lalu ditusuk di besi panjang sering diantara daging diberi green pepper, potongan tomat, jamur dan bawang bombay lalu dipanggang diatas arang.

Chicken Steak

Bahan steak :

• 1 fillet dada ayam
• 200 gr tepung terigu
• air
• lada
• garam
• minyak goreng

Bahan sauce :

• 50 gr tepung terigu
• 50 gr mentega
• L&P sauce
• 200 cc kaldu ayam
• lada
• garam
• sauce tomat

Bahan pelengkap :

• buncis
• wortel
• jagung pipil
• kentang

Cara Membuat :

1. Taburi ayam dengan lada dan garam ,diamkan .
2. Tambahkan tepung dengan sedikit air ,lada ,garam lalu campur .
3. Lumuri ayam dengan adonan tepung ,remas-remas .
4. Goreng dalam minyak panas .

Sauce :

1. Panaskan mentege dan terigu dalam wajan ,sampai mempasir .
2. Tambahkan kaldu ,aduk rata jangan sampai menngumpal , angkat .
3. Saring adonan, lalu panaskan kembali dan tambahkan L&P sauce ,lada ,garam dan saus tomat ,cicipi ,angkat .

Pelengkap :

1. Bersihkan semua sayuran lalu potong kotak-kotak kecuali kentang yang dipoyong panjang .
2. Rebus semua sayuran.Hidangkan sebagai pelengkap .

Bahan :

1. 10 siung bawang putih, iris
2. 10 siung bawang merah
3. 6 buah wortel
4. 5 buah bawang bombai, iris
5. 5 kaleng tomato paste, panaskan
6. 5 liter air
7. 2 kg tulang kipas sapi
8. 2 sendok makan lada hitam bubuk
9. 1 kg daging tetelan

Cara Membuat Resep Masakan Black Paper Sauce:

1. Rebus semua bumbu kecuali lada hitam
2. Setelah mendidih dan agak mengental, taburkan lada hitam bubuk
3. Tunggu hingga bahan saus mengental dan menyusut. Saat masih panas siramkan kedaging

Mushroom Sauce

Bahan :

1. 10 buah jamur champignon, iris
2. 10 siung bawang putih, iris
3. 10 siung bawang merah
4. 6 buah wortel
5. 5 buah bawang Bombay, iris
6. 5 kaleng tomato paste, panaskan
7. 5 liter air
8. 2 kg tulang kipas sapi
9. 1 kg daging tetelan

Cara Membuat Resep Masakan Mush Room Sauce:

1. Rebus semua bahan kecuali jamur, tunggu hingga mendidih.
2. Masukkan irisan jamur.
3. Aduk terus hingga adonan menyusut dan mengental, sisihkan.

BBQ Sauce

Bahan :

1. 100 ml saus sambal
2. 10 siung bawang putih, iris
3. 10 siung bawang merah
4. 6 buah wortel
5. 6 buah bawang Bombay, iris
6. 5 kaleng tomato paste, panaskan
7. 5 liter air
8. 2 kg tulang kipas sapi
9. 1 kg daging tetelan.

Cara Membuat Resep Masakan BBQ Sauce:

1. Rebus semua bahan kecuali saus sambal dan bawang putih.
2. Setelah mendidih, tambahkan bawang putih. Aduk dan tunggu hingga bahan menyusut, sisihkan.

TENDRLOIN

SIRLOIN

Anda bisa mendapatkannya di berbagai tempat makan ,khususnya di Jogja banyak restoran yang menyediakan makanan ini.

Contoh masakannya .,.

Makanan ini masih jarang dijumpai, tetapi di RERESTO Anda dapat menikmatinya dengan harga terjangkau .Tak perlu pergi ke restoran yang mewah di resto kami anda bisa mendapatkannya .

Silakan mencoba.,…

Daging yang digunakan dalam steak ini umumnya adalah dari daging sapi.Daging yang memiliki bentuk yang unik ,karena pada bagian tengah daging terdapat tulang yang berbentuk T .Sehingga daging tersebut dinamakan T-BONE .Contoh gambarnya seperti berikut .,.,

Di pasaran daging diatas biasanya hanya ditemukan di supermarket .Karena harganya yang cukup mahal .Disini kami akan memberikan berbagai hidangan yang mengolah T-BONE yang dimasak steak .Ayyooo dicobaaa.,.

SHRIMP STEAK

Bahan :
5 ekor udang
1 sdm saus tiram
1 sdt kecap asin
1 sdt kecap manis
1 sdm saus tomat
1 buah jeruk nipis
1/4 sdt garam
1/4 sdt lada
minyak goreng
1 buah kentang ,sebagai pelengkap

Cara Membuat :
1.Cuci dan bersihkan udang .
2.Campurkan semua bumbu dalam wadah .
3.Masukkan udang dan rendam beberapa menit .
4.Bakar udang dalam panggangan sambil sesekali diolesi bumbu ,masak sampai matang .
5.Hidangkan dengan kentang yang yelah dioven .

FISH STEAK

Bahan :

• 1 potong ikan salmon ukuran sedang
• 1 siung bawang putih ,cincang
• garam
• lada
• kecap asin
• 1 ruas  jahe ,memarkan
• gula pasir

pelengkap :

• Mixed vegetables

CARA MEMBUAT :

1. Campurkan semua bumbu menjadi satu.
2. Masukkan ikan dalam bumbu ,diamkan 10 menit .
3. Bakar dalam panggangan hingga matang .
4. Sisa bumbu tambahkan L&P sauce lalu panaskan ,siramkan diatas ikan ,
5. Hidangkan .

Tak kalah dengan steak yang lain .,.,

BEEF STEAK

RESEP :

Daging :

• 250 gr daging sapi
• 1/4 sdt lada
• 1 /4 sdt garam
• 1 sdt kecap asin
• 1 sdt kecap manis
• 1 sdm saus tomat
• 1 sdt minyak sayur

Sauce :

• 30 gr mentega
• 30 gr tepung terigu
• 100 cc kaldu
• 2 siung bawang putih ,cincang .
• 1/4 sdt garam
• 1/4 sdt lada
• 1 sdm L&P sauce

Cara Membuat :

Daging :

1. Campurkan semua bumbu jadi satu ,cencam  daging 10 mnt .
2. Bakar dalam grill sampai kecoklatan sambil dilumuri sisa bumbu tadi .

Sauce :

1. Campur tepung dan mentega dalam wajan ,panaskan hingga mempasir dan berwarna kecoklatan ,tambahkan kaldu campur rata ,angkat saring.
2. Panaskan kembali hasil saringan tadi lalu tambahkan semua bumbu hingga tercampur ,biarkan mendidih ,angkat.
3. Hidangkan dengan dagingya .

Because of our uncontrolled happiness, we wanted to again celebrate and had our late lunch at Greenbelt 4! I had Mussle Pasta while Jemay had her Chicken Steak and to top it off we had Cheese Garlic Fries smotherd in I say CHEESE that we just couldn’t get enough of!

Lunch Celebration Success! Thanks again Jemay for suggesting this restaurant. Prices betweek 200-300 only and you can have the meal of your life! Their food isn’t just in big servings but their food is juicy till the last bite. Good fries, good chicken, and good pasta = AWESOME LUNCH!

ya udah langsung aja deh yahhh gw mulai…

bahan2 :

2 ayam dada
1 sdm pasta mustard Prancis (kalo ga demen mustard juga ga papa)
4 siung bawang putih cincang
1 sdm lada hitam digerus
3 sdm kecap rasa
¼ sdm kayu manis bubuk
1 lemon
Garam sesuai selera
1 bawang merah
¼ cangkir minyak

caranya :

• kumpulkan semua bahan kecuali bawang trus kocok ampe kayak pasta gitu deh (ga kentel2 bgt yah)
• trus rendam dada ayam ke campuran yg baru aja dibuat..
• trus panasin wajan kalo bisa yg grill gt deh.. trus kasih minyak.. pake api kecil aja masaknya.. jgn gede2 ntr cepet gosong..
• pas lagi masak, bumbu yg td di aduk2.. sisanya.. di tuang ke atas daging ayamnya.. sambil di oles2in kaya tukang sate gt deh..
• bolak-balik dagingnya.. (kek strikaan..)
• kalo dah mateng angkat dr wajan.. jgn di diemin yah.. ntr sia2 yg gw tulis.. hiks hiks…
• nah skrg teserah nih.. mo dimakan pake nasi (org indonesia banget) ato mo pake kentang.. tambahin salad ok juga loh.

THIS IS IT!!! (kata2 sapa ya ini?? sperti sering dengerr..) sipppp sgitu aja dah… cepat dan kenyang.. mayan elit juga lho.. sapa tau mo masakin buat suami ato istri.. pacar jg bole.. kalo ga punya pacar.. masakin ke gw aja.. hahahhaha..

selamat mencoba!! bon appetite!!

It took us some time to locate the restaurant in JP Nagar 2nd Phase. Tucked away close to the Ranga Shankara Theatre, Veekes and Thomas is a 3-4 table small restaurant, with a big heart. Entering the place, you realise that you have made it to a simple place, he to frills and no fuss, but with an underlying class that expresses itself in the quality of food. The rattan chairs around small glass tables do make it a bit cramped and slightly uncomfortable to sit, but I am going to oversee all this to get down to the food.

Continental fare at its best with a taste customised for our Indian palates – that’s how Veekes and Thomas describes itself in its website and that’s the taste we got from the very first bite. Easy on taste, sense and palate, it is truly a relaxing gastronomic experience.

Now for the menu. The Veekes and Thomas menu is extremely detailed with a lot of Italian/Continental terms and at the first shot it did present a confusing mixture. Maybe it’s the fact that my tryst with Continental fare is limited, but then when you start reading through the menu, it does give you a pretty good idea of what’s what.

Despite the detailed menu, we were a bit lost on what to order and that was when the friendly manager and manageress came in. They took turns to give us a fair idea and recommended the dishes to be tasted. And that’s how we ended with a classically fried plate of chicken nuggets with brown sauce followed by chicken salami with oyster mushrooms crostini. The crostini topped with a thick layer of cheese was crisp and quite a mouthful of tasty chicken and ‘rooms.

For the main course, aided by the manager, I settled for a chicken steak with mashed potato while my cousin had the stuffed chicken (pocked? was it) dish. Laced with thick gravy that was not greasily heavy, these chicken dishes were real juicy and not too rich or thick with spice. This balanced blend of spices made it that much more comfortable as the meal gently settled in.

Topping this meal, I had a wonderful mocha desert that came with a ‘just right’ crunchy crust with a rich chocolaty flavour that was not too rich, if you know what I mean. The chocolate mousse ordered by my cousin was a creamy chocolaty delight.

A delectable balance exists in the food served at Veekes and Thomas and I would definitely rate it extremely high on the burrpometer. However, I would love to see the place expand. Going by its theme of being the ‘Fab India’ of the food scene, Veekes and Thomas looks to be taking this route in a planned manner avoiding any reckless expansion or investment in the highly overpriced real-estate sector in Bangalore. It would do well to improve the seating experience a bit as the low, sunk rattan chairs are a bit hard on the back when eating. That apart, I would definitely give a two thumbs up and I did give a physical demonstration to the manager when he passed by our table.

Now, we come to the bill. Veekes and Thomas follows a NGO sort of business model, where they use biodegradable material for plates, hire and train the underprivileged to be a part of their growing business network and team. Commendable, that business men are putting the ‘good’ into business in a real sense of it. The dishes are fairly priced compared to the highly overcharged fares on MG Road or Indiranagar.

Summing up, this is not the last time I will be visiting Veekes and Thomas. We went to the JP Nagar 2nd Phase branch at No. 22, 5th Cross, 24th Main,  JP Nagar 2nd Phase Bengaluru. However, they do have another branch near the Brigade Millennium apartments in JP Nagar 7th Phase and street counters in Jayanagar and Cunningham Road. Takeaways seem to be popular at the moment, but I guess a larger dining experience could make a better impact.

“I usually eat here every Friday to break away from the monotony of cafeteria food,” he prattled away, as we walked to MDS Steak.

The high-ceiling place is spacious and several couches and long tables were neatly arranged in rows in the middle and the side. But, honestly, it does need a bit of work in terms of ambience. Then again, maybe ambience is the farthest from the chef-owner’s mind who, I discovered, was a former chef with Hilton International and Shangri-la Jakarta and, as his replicated certificates on the wall stated, he’s very well versed in the art of cooking meat. His tagline, after all, reads “Great taste guaranteed” putting ambience in the back seat.

“The price is reasonable and the food is good,” continued my American colleague of the virtues of his newly found culinary haven.

Like all non-hotel restaurants and franchises, the TV suspended from the wall parallel to us was blaring away as I perused the menu, which was divided into Western Food and Indonesian Food. My eyes scanned the selection under Western, skipping the page on Indonesian food that enumerated delicacies like the spicy Ayam Goreng Petir, Iga or sop goreng and nasi goreng for obvious reason. Steak choices listed down included tenderloin, sirloin, fish and steak – all with the option of dousing them with mushroom sauce or pepper sauce.  I would have ordered Fish & Chips or fish steak that day but fresh-water tilapia doesn’t sit well with me so I settled for chicken steak with mushroom sauce instead, which turned out to be a very good lunch choice.

I tried the pasta carbonara the second time I was there – I should have told them to hold the bacon bits and to add a little more sauce. On a sweet high note though, the chocolate milkshake was thick and smooth to the taste.  

Talk about stumbling upon gold in Bekasi! MDS Steak provides a welcome break from lunch at the cafeteria, giving a culinary high to the dulled taste buds. It’s also a nice quiet place to quickly recharge for the next set of classes in the afternoon and, it goes without saying, it’s a smoker’s refuge for a discreet puff.

MDS Steak

Komplek Global Prestasi School – LIA Kalimalang

JL KH Noer Alie No. 9 Kampung Dua Bekasi Berat

Tel: 021 36951115

Hours: 10am – 10pm

Prices: Rp20, 000 for chicken steak and pasta

             Rp35, 000 for tenderloin

             Rp25, 000 for fish steak

Gue pesennya chicken steak waktu itu. Wah, seneng banget pas tau bumbunya pake bumbu mushroom black peper. Gue suka banget! Ngingetin ama masa2 lalu dimana gue tiap beli steak pake bumbu mushroom black pepper. Mantabb!!!

Porsinya emang kecil sih tapi. jadi, selesai makan, gue masih amat sangat kelaparan. Wahahaha.. Jadinya buat menutupi rasa lapar yang masih berlangsung ini, ujung2nya gue beli spicy fried rice di Texas Chicken. Hehe..

Sayang nih, gue gak foto chicken steak yang ada di Tree House. Eh, tapi, btw, suasana di sana enak juga loh… Biarpun kursinya pada berdekatan dgn tamu lainnya, tapi obrolan2 nyaris tak terdengar.. Remang2 menyenangkan, dingin2 empuk (maklum, wkt itu hujan), dan dekornya lucu. Di tangganya ditempelin piring gitu.. Hihi.. unik kalo kata gue.

Boleh deh kalo kapan2 mau ngemil ke situ lagi

Here’s a breeze through:

1. My first time to watch a professional Thai musical performance at Esplanade (first time to Esplanade too). Find out more about “Behind The Painting” here. I’m going to write an article about it like my experience at Siam Niramit and share it with you guys. So watch this space!

2. Dined at Dream Kitchen at Central Bangna for lunch. They had this ‘combination for two’ packages where you can combine two of any of your favorite dishes. There’s Combination For Two (CPT) 99 baht, CPT (129baht) and if I’m not mistaken, CPT 149 baht (this is the Beef package). Mine was CPT 99 baht – combined chicken steak and fish fillet. Biiiiiiiiiiiiiig serving for 99 baht! Worth it.

3. Had Nutella ice-cream at Central Bangna Food Court floor. I prefer Nutella bread spread though. Well there’s always a first for everything, right! Life’s boring without adventure (yes even this small dessert adventure, haha).

4. Ate at Shabushi! This place is the KICKS, I tell you – provides shabu-shabu AND SUSHI buffet (not to mention, free drinks, ice-cream, fruits!). I believe Amy introduced me to this (long time back! LOL). I’m counting on Shimona and Amy to join me next time. Anyone else?! Perhaps Lerie and Hazel? Oh, my sis and mom would love this place.

5. Went for a Head Shoulder Back massage in MBK. Sigh, I’m still looking for that ‘perfect’ massage where I actually feel unstressed, relieved after being massaged. I only feel pain lah! Haiyah, I’ll try foot massage next time.

6. Celebrated Ivonne’s post birthday on October 22 (her birthday is on October 21, but she had finals). Happy Birthday, dearest!!! Ivonne’s my Wii partner (which I need to blog about!) and I’m really grateful with her support and friendship. By the way, we went to this really cool restaurant by the lake THAT IS SO NEARBY THE COLLEGE THAT I DIDN’T EVEN KNOW EXISTS (take the junction on your right right before P’Noi’s). I forgot my camera (was in a hurry to grab her present). Serves really delicious food (the fish is to die for…seriously. Can just die. Die twice also can one, Lerie ). Thanks to Ivonne’s parents for treating us, hehe!

This celebration deserves a second picture! Here’s Ivonne’s carrot cream cheese cake (yes, yummy to the maximum) accompanied by strawberry ice-cream. Okay, can die thrice now. Note: Quite curious about the Sugaroma’s pecan carrot cake that Hazel blogged about. Mmmmm…

7. I also attended Nini’s birthday party yesterday night at the Thai sala. They had Mohinga, which is a famous Burmese noodle dish (perhaps an equivalent of nasi lemak to Malaysians?). It was so…so good. I have to share with you more about this dish in another entry.

I gained 1 kg from all these eating, but I am 110% happy and satisfied for the new things I tried and good company.

Tomorrow, I’ll be joining the MC Bible Camp to Rayong for the weekend. I got to start packing! Enjoy your weekend, people