{"id":2079,"date":"2016-07-19T14:56:03","date_gmt":"2016-07-19T06:56:03","guid":{"rendered":"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/?p=2079"},"modified":"2016-07-19T14:56:03","modified_gmt":"2016-07-19T06:56:03","slug":"bistik-daging","status":"publish","type":"post","link":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/bistik-daging\/","title":{"rendered":"BISTIK DAGING"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2080\" src=\"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/wp-content\/uploads\/2016\/07\/bistik-daging.jpg\" alt=\"bistik daging\" width=\"640\" height=\"480\" srcset=\"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/07\/bistik-daging.jpg 960w, https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/07\/bistik-daging-300x225.jpg 300w, https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/07\/bistik-daging-768x576.jpg 768w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><br \/>\n.<br \/>\nBAHAN-BAHANNYA:<br \/>\n.<br \/>\n500 g daging batang pinang<span class=\"text_exposed_show\"><br \/>\n400 g ubi kentang, dikiub 2 cm (kurang lebih 4 biji, boleh kurangkan kalau suka)<br \/>\n4 camca besar tepung gandum<br \/>\n4 camca besar margerine<br \/>\n3 camca besar minyak masak<br \/>\n1 camca teh lada hitam biji, ditumbuk halus<br \/>\n4 cm kulit kayu manis<br \/>\nGaram dan gula secukup rasa<br \/>\nKacang pis, untuk hiasan-xletak gak..xde<br \/>\n.<br \/>\nBAHAN KUAH :<br \/>\n.<br \/>\n200 ml air (mat lebih kan sikit)<br \/>\n120 ml sos tomato<br \/>\n2 camca besar cili kisar<br \/>\n1 camca besar tomato puree<br \/>\n1 kiub stok daging (optional)-xletak pon..xde..<br \/>\n.<br \/>\nBAHAN DIKISAR :<br \/>\n.<br \/>\n1 biji bawang besar<br \/>\n6 biji bawang merah<br \/>\n3 ulas bawang putih<br \/>\n.<br \/>\nCARA MEMBUATNYA :<br \/>\n.<br \/>\nDaging dipotong kiub, cuci bersih, toskan dan lap dengan paper towel hingga kering. Gaul daging tadi bersama tepung, lada hitam tumbuk dan garam. Perap 30 minit dalam peti sejuk.<br \/>\n.<br \/>\nDalam kuali, panaskan minyak + margerine hingga cair. Goreng daging tadi hingga perang. Angkat dan ketepikan. Dalam kuali yang sama, masukkan kayu manis dan bahan kisar, tumis hingga harum. Masukkan kentang dan kacau rata. Tuang air dan masak hingga kentang 1\/2 empuk.<br \/>\n.<br \/>\nMasukkan daging dan semua bahan2 kuah. Kacau rata dan tutup kuali dan masak dengan api perlahan hingga kentang empuk (tambah sedikit lagi air jika perlu). Perasakan dengan garam dan sedikit gula. Biar pekat, rasa dan jika ok boleh matikan api.<br \/>\n.<br \/>\nHidangkan dengan menabur kacang pis sebagai hiasan. Sedap dimakan bersama roti dan nasi&#8230;<br \/>\n.<br \/>\n.<br \/>\nSelamat mencuba..<br \/>\nJangan lupa share..<br \/>\n.<br \/>\nJum Like : <a href=\"https:\/\/www.facebook.com\/resepimasakanku\/\" data-hovercard=\"\/ajax\/hovercard\/page.php?id=1450456271946906&amp;extragetparams=%7B%22directed_target_id%22%3A0%7D\" target=\"_blank\" rel=\"noopener\">Aneka Resepi Masakan<\/a><br \/>\nSumber : (Sila Maklumkan)<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>. BAHAN-BAHANNYA: . 500 g daging batang pinang 400 g ubi kentang, dikiub 2 cm (kurang lebih 4 biji, boleh kurangkan kalau suka) 4 camca besar tepung gandum 4 camca besar margerine 3 camca besar minyak masak 1 camca teh lada hitam biji, ditumbuk halus 4 cm kulit kayu manis Garam dan gula secukup rasa Kacang pis, untuk hiasan-xletak gak..xde . BAHAN KUAH : . 200 ml air (mat lebih kan sikit) 120 ml sos tomato 2 camca besar cili kisar 1 camca besar tomato puree 1 kiub stok daging (optional)-xletak pon..xde.. . BAHAN DIKISAR : . 1 biji bawang <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-2079","post","type-post","status-publish","format-standard","hentry","category-daging"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p88if4-xx","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/2079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/comments?post=2079"}],"version-history":[{"count":1,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/2079\/revisions"}],"predecessor-version":[{"id":2081,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/2079\/revisions\/2081"}],"wp:attachment":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/media?parent=2079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/categories?post=2079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/tags?post=2079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}