A Shot of Me

Tuesday, September 04, 2007

Chicken Cordon Bleu in Javanese Sauce

Big thanx to Ellen for awarding me as "Rockin' Girl Blogger", kinda surprise to me as I dont think my blog is as rockin' as Ellen's and Riana's (Hi Ri, you're the one I suppose to pass this award to, but it's too late huh... Ellen already picked you up :D )
Well here I try to make a fusion dish, chicken cordon bleu steak served with very special sauce. I adopt javanese style sauce combine with fermented soybean paste as a hint of chinese cuisine, so I have European, Indonesian (javanese) and Chinese infusion within this dish. Hope this will be rockin' enough to celebrate my award :)
Now let me pass this award to my rockin' friends:
- Estherlita
- Monica
- Peni Respati
- Stella
- Vania

Go start your rockin' creation, girls!

By: Lia, Dapurgue
1 package (500gr) frozen chicken cordon bleu (or use your homemade one)
Potato Chips

Sauted Vegetables:
150 gr carrot, cut into sticks 4cm length, boiled & drain
100 gr buncis, cut into 4cm length, boiled & drain
10 stalks chinese chives, cut into 4cm length
50 gr onion, coarsely chopped
1.5 tbs margarine or salted butter
1 tsp garlic powder
2 tsp finely chopped celery
Heat margarine in a frying pan, saute onion for one minute.
Add vegetables, saute for 2 minutes. Add celery, stir well, turn off the heat. Set aside.

Javanese Sauce:
1 onion, coarsely chopped
1/2 tbs margarine
250 ml chicken/beef stock
4 tbs tomato sauce
4 tbs sweet soy sauce
3 tbs fermented soybean paste
2 tsp garlic powder
1 tbs sugar
2-3 drops vinegar & 2 tsp corn starch, dissolved in 3-4 tbs water
Combine fermented soybean paste, 150ml stock, tomato sauce, sweet soy sauce, garlic powder and sugar, process in electric blender for several seconds.
Heat margarine in a frying pan, saute onion for one minute, pour blended sauce.
Add remaining stock, bring to a full boil and simmer for 5 minutes.
Thicken with corn starch mixture, let it come to a full boil again, remove from heat.

Deep fry chicken cordon bleu until golden brown, cut into bit size.
Place sauted vegetables, potato chips and chicken cordon bleu in serving plate, pour the sauce over chicken cordon bleu. Serve immediately.

By: Lia, Dapurgue

1 pak (500gr) frozen chicken cordon bleu siap pakai (ato bikin sendiri)
Kripik kentang siap pakai

Tumis Sayuran:
150 gr wortel, iris kotak panjang 4cm, rebus & tiriskan
100 gr buncis, iris 4cm, rebus & tiriskan
10 batang bunga bawang, iris 4cm
50 gr bawang bombay, iris kasar
1.5 sdm margarin
1 sdt bawang putih bubuk
2 sdt daun seledri iris halus
Panasin margarin, tumis bawang bombay 1 menit, tambahkan sayuran, tumis 2 menit.
Tambahkan daun seledri, aduk sebentar, angkat.

Saus Jawa:
1 buah bawang bombay ukuran sedang, iris kasar
1/2 sdm margarin
250 ml air kaldu (ayam ato sapi)
4 sdm saus tomat
4 sdm kecap manis
3 sdm tauco
2 sdt bawang putih bubuk
1 sdm gula pasir (optional)
2-3 tetes cuka & 2 sdt maizena larutkan dengan 3-4 sdm air
Satukan tauco, 150ml air kaldu, saus tomat, kecap manis, bawang putih bubuk dan gula, blender hingga halus.
Panasin margarin, tumis bawang bombay 1 menit, tuangi blenderan saus.
Tambahkan sisa air kaldu, didihkan dengan api kecil 5 menit.
Kentalkan dengan campuran maizena, didihkan sekali lagi & angkat.

Goreng chicken cordon bleu hingga kuning keemasan, potong2.
Atur sauted vegetables, kripik kentang dan chicken cordon bleu di piring saji.
Tuang saus diatas chicken cordon bleu, sajikan segera.
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