Page 2 - Pengolahan Makanan Oriental

DAFTAR ISI
DAFTAR ISI ..................................................................................................................... i

Daftar Gambar .......................................................................................................... iv
China ........................................................................................................................... 1
Teknik Pengolahan Makanan Oriental ( China) ...................................................... 2

A. Bumbu khas china ........................................................................................ 3
1. Bawang Putih dan Jahe ........................................................................... 3
2. Minyak Wijen (Sesame Oil) ....................................................................... 4

3. Kecap Asin (Soy Sauce) ........................................................................... 4
4. Cuka Beras (Rice Vinegar) ....................................................................... 5
5. Taosi (Black Bean Sauce) ......................................................................... 6
6. Tauco ......................................................................................................... 6

7. Tauco Pedas (Chili Bean Paste) ............................................................... 7
8. Saus Hoisin (Hoisin Sauce) ........................................................................ 7
9. Ngohiong (Five Spice Powder) ................................................................ 7

10. Arak China (Angciu) ................................................................................ 8
11. Fish Gravy atau Fish Sauce atau Minyak Ikan ....................................... 8
12. Merica Szechuan ..................................................................................... 9

13. Minyak Cabai (Chili oil) ......................................................................... 10
14. Saus Tiram (Oyster Sauce) ..................................................................... 10
15. Saus XO atau Saus Szechuan ............................................................... 11

B. Bahan khas china ....................................................................................... 11
1. Rebung .................................................................................................... 11
2. Bokcoi ...................................................................................................... 12
3. Kembang Tahu ....................................................................................... 13

4. Jamur ....................................................................................................... 14
C. Metode dan Karakteristik Masakan China .............................................. 16

D. Kisah Balik Makanan China ....................................................................... 17
Tahun baru di China (Imlek).......................................................................... 22
Festival Qing Ming .......................................................................................... 24
Festival Duan Wu............................................................................................ 24

Festival Qi Qiao .............................................................................................. 26
Festival Zhong Yuan ....................................................................................... 26
Festival Mid-Autum (Festival Yue Lao) .......................................................... 27

Festival Chon Yang ........................................................................................ 29
Festival Dong Zhi ............................................................................................ 30

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