Recent Posts

Baked sea bass with lemon by dapur sinolin

Baked sea bass with lemon by dapur sinolin

Ingredients 4 x 100g/4oz sea bass fillets olive oil, for brushing For the caper dressing 3 tbsp extra virgin olive oil grated zest 1 lemon, plus 2 tbsp juice 2 tbsp small capers 2 tsp gluten-free Dijon mustard 2 tbsp chopped flat-leaf parsley, plus a […]

Barbecue sauce By Dapur Sinolin

Barbecue sauce By Dapur Sinolin

Learn how to make superb barbecue sauce and wow your guests – it’s incredibly moreish Ingredients 1 tbsp Sinolin cooking oil 1 onion, finely chopped 400g can chopped tomatoes 3 garlic cloves, finely chopped 85g brown sugar 3 tbsp malt vinegar 2 tbsp Worcestershire sauce […]

Chicken Fried Steak By Dapur Sinolin

Chicken Fried Steak By Dapur Sinolin

Ingredients

  • 1.5 pounds cube steak (4 patties)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1 and 1/2 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 cup buttermilk
  • 3 large eggs
  • 3/4 cup vegetable oil

Cream Gravy

  • 1/4 cup oil and drippings
  • 1/3 cup all purpose flour
  • 3 cups milk
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 200 degrees. Place a wire rack over a large baking sheet. Set aside.
  2. Pour oil into a large skillet, depending on the size of your skillet you may need more or less oil, pour enough to have the oil come up about 1/4 of an inch deep. 
  3. Prepare the meat by ensuring it is tenderized, cube steak comes pre-tenderized. Season both sides of the steak with the 1 tsp kosher salt and 1/2 teaspoon coarse black pepper. Let the steaks sit for about 10 minutes.
  4. Mix the dry ingredients together in a medium size bowl.
  5. Mix the buttermilk and eggs together in another bowl. 
  6. Dip the cube steaks, one at a time, into the flour first. Press the flour into the steaks. This ensures a nice coating. Then dip into the egg mixture. Let any excess drip off. Then dip the steak back into the flour mixture.
  7. Check the heat of the oil by sprinkling some flour in it, the flour should sizzle. This means the oil is hot enough. Carefully place one steak at a time into the hot oil. Don’t crowd the pan, if using a large skillet you can do 2 steaks at a time, if using a small skillet only do one.
  8. Cook the steaks in the oil for about 5 minutes. Spoon hot oil over the tops of the steaks while they cook, this helps the batter stay while flipping. You will notice juices coming from the steaks, through the breading on the top, this means they are cooking. Once you see juices, you can flip the steaks over. 
  9. Cook the other side of the steaks for another 5 minutes, or until both sides of the steak are golden brown. Remove from the oil and place on the wire rack. Place the baking sheet with the steaks in the oven to keep warm. Continue this until all steaks are cooked. 
  10. To prepare the gravy, determine how much grease is left in the pan, we need 1/4 cup. You can always pour the grease into a glass measuring cup to verify that you are using 1/4 cup. Just be sure to use a slotted spoon to scoop out all the bits of steak that came off during the cooking, so this is used in the gravy also.
  11. With 1/4 cup of drippings in the skillet, add the flour, salt and pepper. Whisk this together. And let the flour mixture cook over medium heat for about 4-5 minutes. 
  12. Carefully stir in the milk to the flour mixture. Whisk until smooth and no lumps remain.
  13. Let gravy simmer about 5-8 minutes until it thickens.Taste and add more salt or pepper as needed at this point.
  14. Serve steaks warm with gravy over top.
Egg Salad Recipe By Dapur Sinolin

Egg Salad Recipe By Dapur Sinolin

Ingredients For the Salad: 2 Tbsp Sinolin Oil 8 hard-boiled eggs 2 Tbsp celery finely chopped 3 Tbsp red onion finely chopped 3 Tbsp dill chopped 3 Tbsp chives chopped For the Dressing: 1/3 cup mayonnaise 2 tsp lemon juice 2 tsp Dijon mustard 1/2 tsp paprika 1/2 tsp salt 1/4 tsp ground pepper 1 garlic clove, minced Instructions Cook eggs and cool. Once cooled, peel and chop eggs (we like […]

Loaded  Potato Soup By Dapur Sinolin

Loaded Potato Soup By Dapur Sinolin

Ingredient: 1 cup peeled and diced potatoes (about 3-4 cm) 1 onion, chopped 500 ml of chicken stock 1 tablespoon of butter ¼ cup flour 1½ cup thick cream (half and half will also work) 1 teaspoon salt 1 teaspoon pepper Optional toppings: smoked meat […]

French onion daube by dapur sinolin

French onion daube by dapur sinolin

The perfect meal for chilly nights, this hearty beef casserole is covered in a cheesy toast topping.

Prep 0:20

Cook 2:05

INGREDIENTS

  • 2 tablespoons Sinolin cooking oil
  • 800g gravy beef, trimmed, cut into 4cm pieces
  • 3 large brown onions, thinly sliced
  • 2 teaspoons caster sugar
  • 2 tablespoons plain flour
  • 2 tablespoons brandy (optional)
  • 3/4 cup dry red wine
  • 1 cup beef stock
  • 3 celery stalks, thinly sliced
  • 2 large carrots, cut into 1cm thick slices
  • 2 large parsnips, cut into 2cm pieces
  • 1 fresh rosemary sprig
  • 1 dried bay leaf
  • 200g baguette, thinly sliced
  • 60g butter, softened
  • 1 cup grated gruyere cheese
  • Chopped fresh chives, to serve

Direction:

  1. Preheat oven to 160C/140C fan-forced. Heat 1 tablespoon oil in a large ovenproof saucepan over high heat. Add beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in the pan over medium-low heat. Add onion and sugar. Season with salt. Cook, stirring, for 8 to 10 minutes or until onion caramelises. Add flour. Cook, stirring, for 1 minute.
  3. Gradually add brandy and wine then stock, stirring until sauce is smooth. Stir in celery, carrot, parsnip, rosemary and bay leaf. Bring to the boil. Season with salt and pepper. Cover. Bake for 1 hour 30 minutes or until beef is tender.
  4. Spread baguette slices with butter. Increase oven to 220C/200C fan-forced. Remove and discard rosemary sprig and bay leaf. Arrange bread, butter-side up and slightly overlapping, over beef mixture. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted and daube is bubbling around the side. Sprinkle with chives. Serve.
Garlic Butter Herb Steak Bites With Potatoes By Dapur Sinolin

Garlic Butter Herb Steak Bites With Potatoes By Dapur Sinolin

Preparation Time 5 minutes Cook time is 20 minutes Total time is 25 minutes Ingredients 1 tablespoon olive oil 2 tablespoons butter divided 1 pound yukon gold potatoes sliced about 1/2 inch in thickness 3 garlic cloves minced 1 teaspoon thyme chopped 1 teaspoon rosemary chopped 1 teaspoon oregano chopped 1 1/4 pounds sirloin steaks cut into 1 inch cubes salt and pepper Instructions Heat a large […]

Coconut, Lime And Raisin Cookies By Dapur Sinolin

Coconut, Lime And Raisin Cookies By Dapur Sinolin

Ingredients 1 cup shortening 1-1/2 cups sugar 2 large eggs, room temperature 4 teaspoons lime juice 1-1/4 cups all-purpose flour 1 package (3.4 ounces) instant coconut cream pudding mix 1-1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 cup pistachios, chopped 1 cup dried cranberries […]

Copycat Pasta with Chicken By Dapur Sinolin

Copycat Pasta with Chicken By Dapur Sinolin

Ingredients:

  • 2 tablespoons Sinolin cooking oil
  • 12 oz fettuccine pasta
  • ½ cup + 2 tablespoons butter
  • 2 boneless, skinless chicken breasts
  • 1 ½ teaspoons salt, divided
  • 1 ½ teaspoon fresh ground pepper, divided
  • 3 cloves garlic, very finely chopped
  • 1 ½ tablespoons flour
  • 2 cups heavy cream
  • ¾ cup grated Parmesan, plus more for topping if desired
  • 2 tablespoons chopped parsley, for garnish (optional)

Direction:

  1. Cook and drain pasta according to package directions.
  2. Add Sinolin cooking oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
  3. Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
  4. In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
  5. Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
  6. Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
  7. To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.

2 tablespoons Sinolin cooking oil

12 oz fettuccine pasta

½ cup + 2 tablespoons butter

2 boneless, skinless chicken breasts

1 ½ teaspoons salt, divided

1 ½ teaspoon fresh ground pepper, divided

3 cloves garlic, very finely chopped

1 ½ tablespoons flour

2 cups heavy cream

¾ cup grated Parmesan, plus more for topping if desired

2 tablespoons chopped parsley, for garnish (optional)

Direction:

  1. Cook and drain pasta according to package directions.
  2. Add Sinolin cooking oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
  3. Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
  4. In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
  5. Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
  6. Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
  7. To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.
Amazing Pepper Steak Stir Fry By Dapur Sinolin

Amazing Pepper Steak Stir Fry By Dapur Sinolin

Prep time 5 minutes Cook time 15 minutes Total time 20 minutes Ingredients: 2 tbsp Sinolin cooking oil divided 1 red bell pepper cut into 1 inch cubes or strips 1 green bell pepper cut into 1 inch cubes or strips 8 ounce flank steak sliced in strips against the grain 3 garlic cloves minced […]


Recipe of the Week

Resep Ikan Gurame Asam Manis by Dapur Sinolin

Resep Ikan Gurame Asam Manis by Dapur Sinolin

Bahan-bahan:

  • 500 gr ikan Gurame, Potong memanjang ukuran ¾ inchi.
  • Minyak goreng Sinolin untuk menggoreng ikan & menumis.
  • 2 siung bawang putih, cincang kasar.
  • ½ sendok teh merica bubuk
  • 1 sendok teh garam
  • 1 sendok makan air perasan lemon
  • 50gr tepung terigu
  • 25gr tepung maizena
  • 1 buah wortel, potong memanjang agak tipis
  • 1 buah timun, potong memanjang agak tipis
  • ½ buah bawang bombay, potong memanjang
  • 4 sendok makan saus tomat
  • 5 sendok makan saus cabai
  • 2 buah cabai merah, potong memanjang
  • 2 buah cabai hijau, potong memanjang
  • ½ sendok teh garam
  • ½ sendok makan gula
  • 1 buah daun bawang, potong memanjang
  • 100gr nanas, potong memanjang
  • ½ sendok makan tepung maizena, larutkan dengan 1 sendok makan air
  • 200ml air

Cara Memasak:

  • Bersihkan ikan gurame, tuang air perasan lemon dan sedikit garam, diamkan selama 5-7 menit, kemudian bersihkan dengan air. Lumuri ikan dengan garam, merica dan diamkan selama 10-15 menit sampai bumbu meresap. tiris daging ikan sampai kering. Balut dengan tepung maizena dan tepung terigu sampai seluruh permukaan tertutup tepung.
  • Panaskan minyak goreng Sinolin di dalam panci penggorengan, masukan ikan dan goreng hingga kuning keemasan dan gurih, angkat dan tiriskan.
  • Untuk saus asam manis: tumis bawang putih, bawang bombay, cabe merah, cabe hijau sampai harum. Tambahkan wortel, aduk sampai sedikit layu. Tambahkan saus tomat dan cabai. Taburi dengan gula dan garam, aduk hingga mendidih. Tambahkan potongan timun dan nanas, aduk perlahan dan matikan api.
  • Siapkan ikan gurame goreng yang renyah di atas piring. Siram dengan saus asam manis, hidangkan saat masih hangat.