Make brownie and Japanese steak at home

From: The Jakarta Post

JAKARTA (JP): Japanese food, like most foreign cuisines, was a novelty just a decade ago. There is an abundance of foreign food outlets today, but not all of them are notable for taste and quality.

Victoria's Char-grill Steakhouse and Cafe, two-time winner of the Amex award for quality food, knows the intricacies of making foreign main courses and desserts.

Chef Syefrudin Juhri of Victoria's Char-grill Steakhouse and Cafe at the Victoria Center in South Jakarta has provided the two recipes below specially for The Jakarta Post readers.

Jyu-Jyu Steak -- 1 serving

Ingredients:

Beef, sliced thin 150 grams

Salt 2 grams

Pepper 3 grams

Garlic 2 pieces

Butter 2 teaspoons

Angciu 100 cc

Vegetables: Bean sprouts 20 grams

Green pepper 20 grams

Carrots 10 grams

Onions 20 grams

Leeks 10 grams

Sauce: Apples 150 grams

White sugar 15 grams

Shoyu Kikoman 20 cc

Soup: Tofu 2 grams

Leeks 1 gram

Wakame 1/2 gram

White radishes 2 grams

Preparation:

For sauce, peel and chop apples, and set aside. Chop up one piece of garlic as well. Put all ingredients, including the shoyu kikoman, in blender. Strain, and set aside in a container.

Saute slices of bee, with butter, garlic, salt, pepper and angciu. Do the same with vegetables.

Heat three white cabbage leaves on the charcoal grill.

Place the sauteed slices of beef on top of leaves and broil over charcoal. Place vegetables over slices. Serve with rice..

As an alternative to the sauce prepared above, one made with a peanut-butter base can be use.

The Misosiru soup is made through blending all ingredients and then boiling.

Brownies -- 15 servings

Ingredients:

Unsweetened chocolate squares 4

Flour 1/2 cup

Butter 5 tablespoons

Sugar 1 cup

Eggs 2

Vanilla extract 1/2 teaspoon

Chestnuts (chopped) 100 grams

A pinch of salt

Preparation:

Preheat the oven to 150 degrees Celcius. Grease a baking pan and line with greased paper.

Melt chocolate and butter together. Beat eggs with sugar and add to the butter-chocolate mixture.

Add flour and fold. Add nuts (walnuts, cashews and pecans can be substituted according to preference), vanilla and salt. Fold again.

Spread the batter in the pan. Bake for about 25 minutes. Cool, remove the paper and cut into 15 portions.

Serve topped with vanilla ice cream, chocolate sauce, whipped cream and a red cherry. (02)

JP/Make brownie and Japanese steak at home