Page 3 - PENGOLAHAN MAKANAN ORIENTAL

DAFTAR ISI

KATA PENGANTAR ............................................................................................. i
DAFTAR ISI .......................................................................................................... iii

DAFTAR GAMBAR ............................................................................................ vii
China .................................................................................................................. i
Teknik Pengolahan Makanan Oriental (China) ............................................ 2

CHINA ................................................................................................................ 3

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) ................................................................ 5
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

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