Ingredients :
250 gr de Mascarpone
24 biscuite a la cuillere
3 ouefs
100 gr de sucre
1 sachet sucre vanille
20 gr chocolate noir en coupeaux
40 gr de cacao poudre * Van Houten/Nestle
1 bol cafe
1 cuillere a soupe de cognac
3 gouttes de citron
Direction :
Diluez le café avec cognac
Sur un plat de service , disposez la moite des biscuite a la cuillère.
A l'aide d'un pinceau a patiserie imbibez les de la moitié de caf alcoolisé.
Fouttez les jaune d'oeufs avec ke sycre jusqu' à qu'ils deviennent pale et cremeux. Toujour en foutetant ajoutez progressivemment le mascarpone.
Montez les blanc en neige ferme avec quelques gouttes de citron. en fin d'operation, ajoutez le sucre vanille.
Incorporez les délicatement au mélange d'oeufs mascarpone.
Etalez la moitié de cette crème sur les biscuits imbibes.
Saupoudrez de la moité du cacao. Recouvrez des derniers biscuits.
Imbibez les a leur tour.
Etalez le reste de creme au mascarpone. place le tiramisu pendant 4 heure au refrigerateur. Au dernier moment soupoudres de cacao. avec un couteau,Raclez le chocolat en copeaux et pasemez en le tiramisu.
Cara buat :
* Siapkan coffe dalam wadah mangkuk , masukkan Cognac
* pisahkan kuning telur n putih telur dalam dua mangkuk
* Dalam mangkuk berisi kuning telur masukkan gula, aduk hingga creammy lalu masukkan secara perlahan mascarpone ke dalamnya. ( masukkan sedikit parutan kulit orang orange /zest). Aduk rata hingga merata.
* Dalam mangkuk berisi putih telur masukkan perasan air jeruk nipis, gula vanilla, aduk dgn kecepatan tinggi hingga menjadi kaku/ seperti gumpalan salju.
* Campurkan secara perlahan lahan adonan dari mangkuk putih telur /snow ke dalam mangkuk kuning telur/mascarpone . Aduk dgn spatula gently.
* Bentangkan /susun biscuit yg telah di celupkan dalam coffe beralkohol ke dalam pinggan/loyang kotak. lapiskan adonan mascarpone diatas biscuits. Lalu taburkan cacao diatasnya. Ulangi proses dgn biscuit ,mascarpone,cacao. lalu lapisan atas akhir , serut batang chocolate dan taburkan diatas lapisan terakhir cacao.
Selmat mencoba.
Sunday, September 18, 2016
Lemper Ayam
Lemper Ayam
yield: 16 – 18 rolls
Ingredients:
500 grams (1.1 lbs) sticky (glutinous) rice
1 lemongrass
1 pandan leaf
175 milliliter (5.9 fl. oz.) medium coconut milk
1/2 teaspoon salt
Filling:
250 grams (8.8 oz) peeled shrimps (I used pink shrimps), chopped
100 grams (3.5 oz) fresh or frozen grated coconut
100 milliliter (3.4 fl oz) water
4 kaffir lime leaves, discard the midrib and chop
1 turmeric leaf, discard the midrib and chop
Spices to be pounded or ground:
5 shallots
2 cloves garlic
5 long red cayenne pepper
2-centimeter (0.8-inch) long turmeric, peeled (or 3/4 teaspoon turmeric powder)
3-centimeter (1.2-inches) long ginger, peeled (or 1 teaspoon ginger powder)
5-centimeter (2 inches) long galangal, peeled (or 2 teaspoons galangal powder)
1 tablespoon ground lemongrass
Directions:
Filling:
Toast grated coconut until dry and pound until smooth. Grind or pound all spices for fillings. In a pan, combine ground spices, pounded toasted coconut and water. Bring to a boil and stir constantly until the water absorbs. Add chopped kaffir lime leaves and turmeric leaf. Season with salt. Stir well and remove from the heat. Let it cool down.
Shrimp Rolls:
1. Steam sticky rice for about 15 minutes. Meanwhile, bring coconut milk, salt, pandan leaf and lemongrass to a boil. Let the mixture reduce to 125 milliliter. Then, combine a steamed sticky rice. Cook at a low heat and keep string until the coconut milk mixture is absorbed. Re-steam the coconut sticky rice mixture for another 15 minutes.
2. Level about 3-5 tablespoons steamed coconut sticky rice on a 15-centimeter sheet of banana leaf. Place on 1 tablespoon filling on the center. Roll it up tightly with a diameter of 2-centimeter. Wrap and fasten both ends of banana leaf with a wooden toothpick. Repeat this step until all ingredients are used up.
3. Barbeque or roast the rolls on a charcoal grill until the leaves turn darker on some places. In this case, I used a broil method in the oven.
yield: 16 – 18 rolls
Ingredients:
500 grams (1.1 lbs) sticky (glutinous) rice
1 lemongrass
1 pandan leaf
175 milliliter (5.9 fl. oz.) medium coconut milk
1/2 teaspoon salt
Filling:
250 grams (8.8 oz) peeled shrimps (I used pink shrimps), chopped
100 grams (3.5 oz) fresh or frozen grated coconut
100 milliliter (3.4 fl oz) water
4 kaffir lime leaves, discard the midrib and chop
1 turmeric leaf, discard the midrib and chop
Spices to be pounded or ground:
5 shallots
2 cloves garlic
5 long red cayenne pepper
2-centimeter (0.8-inch) long turmeric, peeled (or 3/4 teaspoon turmeric powder)
3-centimeter (1.2-inches) long ginger, peeled (or 1 teaspoon ginger powder)
5-centimeter (2 inches) long galangal, peeled (or 2 teaspoons galangal powder)
1 tablespoon ground lemongrass
Directions:
Filling:
Toast grated coconut until dry and pound until smooth. Grind or pound all spices for fillings. In a pan, combine ground spices, pounded toasted coconut and water. Bring to a boil and stir constantly until the water absorbs. Add chopped kaffir lime leaves and turmeric leaf. Season with salt. Stir well and remove from the heat. Let it cool down.
Shrimp Rolls:
1. Steam sticky rice for about 15 minutes. Meanwhile, bring coconut milk, salt, pandan leaf and lemongrass to a boil. Let the mixture reduce to 125 milliliter. Then, combine a steamed sticky rice. Cook at a low heat and keep string until the coconut milk mixture is absorbed. Re-steam the coconut sticky rice mixture for another 15 minutes.
2. Level about 3-5 tablespoons steamed coconut sticky rice on a 15-centimeter sheet of banana leaf. Place on 1 tablespoon filling on the center. Roll it up tightly with a diameter of 2-centimeter. Wrap and fasten both ends of banana leaf with a wooden toothpick. Repeat this step until all ingredients are used up.
3. Barbeque or roast the rolls on a charcoal grill until the leaves turn darker on some places. In this case, I used a broil method in the oven.
Buttermilk doughnuts
Buttermilk doughnuts
Total time: 1 hour
Servings: Makes about 1 1/2 dozen donuts
4 1/4 cups (18 ounces) flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Pinch grated nutmeg
1/4 teaspoon cinnamon
2 eggs
1 egg yolk
3/4 cup sugar
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder, baking soda, salt, grated nutmeg and cinnamon.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs and egg yolk with the sugar and vanilla until light and fluffy, 2 to 3 minutes.
3. In a large measuring cup, stir together the buttermilk and butter.
4. Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, one-third at a time, until all of the ingredients are combined and a dough is formed. It will be soft and sticky.
5. With floured hands, remove the dough to a floured board and gently roll out until the dough is one-half inch thick. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible. Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
6. Meanwhile, fill a deep fryer with oil, or a large pot to a depth of at least 3 inches, with oil, and heat to a temperature of 350 degrees.
7. Gently place the doughnuts in the oil, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 1 1/2 to 2 minutes on each side.
8. Drain the donuts on a rack and cool slightly, then frost and decorate as desired.
Each doughnut: 291 calories; 4 grams protein; 31 grams carbohydrates; 1 gram fiber; 17 grams fat; 3 grams saturated fat; 41 mg. cholesterol; 9 grams sugar; 237 mg. sodium.
Total time: 1 hour
Servings: Makes about 1 1/2 dozen donuts
4 1/4 cups (18 ounces) flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Pinch grated nutmeg
1/4 teaspoon cinnamon
2 eggs
1 egg yolk
3/4 cup sugar
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder, baking soda, salt, grated nutmeg and cinnamon.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs and egg yolk with the sugar and vanilla until light and fluffy, 2 to 3 minutes.
3. In a large measuring cup, stir together the buttermilk and butter.
4. Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, one-third at a time, until all of the ingredients are combined and a dough is formed. It will be soft and sticky.
5. With floured hands, remove the dough to a floured board and gently roll out until the dough is one-half inch thick. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible. Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
6. Meanwhile, fill a deep fryer with oil, or a large pot to a depth of at least 3 inches, with oil, and heat to a temperature of 350 degrees.
7. Gently place the doughnuts in the oil, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 1 1/2 to 2 minutes on each side.
8. Drain the donuts on a rack and cool slightly, then frost and decorate as desired.
Each doughnut: 291 calories; 4 grams protein; 31 grams carbohydrates; 1 gram fiber; 17 grams fat; 3 grams saturated fat; 41 mg. cholesterol; 9 grams sugar; 237 mg. sodium.
Copyright © 2010, The Los Angeles Times
Saturday, September 17, 2016
Roti sobek
Roti Manis Sobek
(Source : Pawonike)
Ingredients:
50 gr glutinous rice flour
50 ml boiled water
Put in small bowl, mixed together, then set aside.
Dough Ingredients:
200 ml cool water
2 eggs
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver
Method:
1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.
2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.
3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.
4. Using your fist, punch dough down. Then take around 75 gr of dough and make an oval shape. Set aside for about 10 minutes.
5. Stacking in a row into a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.
6. Preheat oven 180?C. Before put the those dough into the oven. Polish the top of the dough with egg yolk.
7. Put in the oven until golden brown about 20 minutes.
8. Put in the cooling rack.
9. Ready to eat
(Source : Pawonike)
Ingredients:
50 gr glutinous rice flour
50 ml boiled water
Put in small bowl, mixed together, then set aside.
Dough Ingredients:
200 ml cool water
2 eggs
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver
Method:
1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.
2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.
3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.
4. Using your fist, punch dough down. Then take around 75 gr of dough and make an oval shape. Set aside for about 10 minutes.
5. Stacking in a row into a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.
6. Preheat oven 180?C. Before put the those dough into the oven. Polish the top of the dough with egg yolk.
7. Put in the oven until golden brown about 20 minutes.
8. Put in the cooling rack.
9. Ready to eat
Brownies
Ingredients :
250 gr Chocolate noir
150 gr sucre en poudre
150 gr beurre
1 sachet de sucre vanille
60 gr de farine
3 oeufs
1 pinche de sel
fait fondre la beurre dans une petite casserolle sur un feu tres doux et casseez ensuite le chocolate noir dans un saladier. Laisez la fondre doucement au bain marie.
Plonge un pinceau dans le beurre fondu et batigeonnez votre moule a mangue.
prechaufez le four 180 C
Melange le chocolate avec beure.
Ajoutez le sucre en poudre, vanille, les oeufs, sel.
Ajoutez la farine
4 Versez dans me moule et entournez pour 15 minutes laisser reposer5 minutes dans le four etaint.
Laisser refroider env. 30 minutes puis mettez au refrigerateur au moin 2 h.
Bon Appetit.
250 gr Chocolate noir
150 gr sucre en poudre
150 gr beurre
1 sachet de sucre vanille
60 gr de farine
3 oeufs
1 pinche de sel
fait fondre la beurre dans une petite casserolle sur un feu tres doux et casseez ensuite le chocolate noir dans un saladier. Laisez la fondre doucement au bain marie.
Plonge un pinceau dans le beurre fondu et batigeonnez votre moule a mangue.
prechaufez le four 180 C
Melange le chocolate avec beure.
Ajoutez le sucre en poudre, vanille, les oeufs, sel.
Ajoutez la farine
4 Versez dans me moule et entournez pour 15 minutes laisser reposer5 minutes dans le four etaint.
Laisser refroider env. 30 minutes puis mettez au refrigerateur au moin 2 h.
Bon Appetit.
Blueberry Muffin
Ingredients
(Makes about a dozen muffins with cupcake liner measuring 5cm in diameter by 3cm in height )
- 1 1/2 cups* (190g) plain flour
- 1 1/2 eggs, beaten
- 1/2 tbsp baking powder
- 1 cup (225g) caster sugar
- 150g blueberries
- 1/2 cup (125 ml) milk
- 1 tsp vanilla essence/extract
- 65 grams butter, cut to small pieces and melted/softened at room temperature
* Cup refers to US cup measurement
You also need:
- sieve
- large bowl & wooden spoon
- disposable baking cases
- muffin baking tray
Directions
1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the blueberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven till they are warm.
Wednesday, December 17, 2014
Pineapple cookies {Nastar}
Where I come from, Indonesia. pineapple cookies aka nastar are our
family favorite cookies for Christmas. As my parents mostly had an open
house for christmas, we used to make lots of these cookies. Now I live
far away from them, and I try as much as I could to keep the tradition
going. I got this recipe from my friend Eliza. You can check her blog HERE.
These cookies are easy to make but are really time consuming.
Ingredient:
700 gr all purpose flower
4 tablespoons dry milk powder
250 gr margarine
250 gr butter
100 gr confectioners sugar
3 egg yolks + 1 whole egg
Glaze:
egg yolk
Mix together flour and milk powder.
Mix margarine, butter and confectioners sugar. Add eggs. Gradually beat the flour mixture until well combine.
I like to refrigerate at least 2 hours before used.
Roll dough into 1 inch ball, flatten, fill it pineapple jam and enclose
it back into a ball. Place in greased baking sheets. Brush the cookies
with glaze.
Baking at 350F for 30 minutes.
Pineapple jam:
2 pineapples, grated finely
300 gr granulated sugar
cinnamon powder
Cook the pineapples with sugar and cinnamon until has no more liquid and
is quite sticky. Refrigerate it for couples hours before used.
Monday, November 17, 2014
Tongseng Kambing ala Susy
Jenis makanan ini pasti semua orang tahu. Rasa bumbu nya yg gurih, serta pedasnya kuah dan aroma yg tak bisa di jelaskan dengan kata kata, membuat masakan ini selalu jadi andalan saya ketika ada acara potluck bersama teman2 saya.
Awalnya ketika melihat banyaknya bumbu yg harus disediakan, saya agak malas mencoba. Tapi karena keinginan makan makanan ini, saya berusaha berimprovisasi mencari resep yg sesuai dengan selera saya.
Karena saya termasuk tipe orang yg tidak mau terlalu ribet dengan segala macam keruwetan bumbu yg bejibun, juga karena keterbatasan bumbu yg tersedia, Saya menemukan resep lama dari guntingan koran Tabloid nova, resepnya simple cocok untuk orang malas seperti saya. Jadilah saya mencoba resepnya dengan beberapa tambahan di beberapa bumbu. Dan ternyata hasilnya hampir sama dengan rasa yg pernah saya makan ketika di rumah orangtua saya. Silahkan coba resep simple ini, dan saya yakin tidak akan mengecewakan. Bahkan kadang ada beberapa temen yg suka kangen sama saya karena masakan ini.
Bahan/Bumbu.
1 kg daging kambing
1,5 ltr air
5 Lembar daun Kol ( cuci bersih dan iris memanjang )
25 cabe rawit ( potong kecil2)
2 Tomat Hijau ( potong besar2 )
10 Daun jeruk ( robek daunnya )
5 Bawang merah
3 Bawang putih
1 sachet bumbu gule cap Bamboe
2 sendok makan minyak sayur
Cara buat
1. Rebus daging kambing dengan air 1,5 lt ,masak hingga empuk
2. panaskan minyak dan goreng bawang merah/putih, bumbu cap bamboe
3. masukkan gorengan bawang ke dalam rebusan daging kambing
4. masukkan tomat hijau, daun jeruk,cabe rawit, daun Kol
5. Masak sekitar 1 jam hingga daging empuk
6 Sajikan dengan nasi hangat
Bon Appetit!!
Awalnya ketika melihat banyaknya bumbu yg harus disediakan, saya agak malas mencoba. Tapi karena keinginan makan makanan ini, saya berusaha berimprovisasi mencari resep yg sesuai dengan selera saya.
Karena saya termasuk tipe orang yg tidak mau terlalu ribet dengan segala macam keruwetan bumbu yg bejibun, juga karena keterbatasan bumbu yg tersedia, Saya menemukan resep lama dari guntingan koran Tabloid nova, resepnya simple cocok untuk orang malas seperti saya. Jadilah saya mencoba resepnya dengan beberapa tambahan di beberapa bumbu. Dan ternyata hasilnya hampir sama dengan rasa yg pernah saya makan ketika di rumah orangtua saya. Silahkan coba resep simple ini, dan saya yakin tidak akan mengecewakan. Bahkan kadang ada beberapa temen yg suka kangen sama saya karena masakan ini.
1 kg daging kambing
1,5 ltr air
5 Lembar daun Kol ( cuci bersih dan iris memanjang )
25 cabe rawit ( potong kecil2)
2 Tomat Hijau ( potong besar2 )
10 Daun jeruk ( robek daunnya )
5 Bawang merah
3 Bawang putih
1 sachet bumbu gule cap Bamboe
2 sendok makan minyak sayur
Cara buat
1. Rebus daging kambing dengan air 1,5 lt ,masak hingga empuk
2. panaskan minyak dan goreng bawang merah/putih, bumbu cap bamboe
3. masukkan gorengan bawang ke dalam rebusan daging kambing
4. masukkan tomat hijau, daun jeruk,cabe rawit, daun Kol
5. Masak sekitar 1 jam hingga daging empuk
6 Sajikan dengan nasi hangat
Bon Appetit!!
Wednesday, February 5, 2014
Chili con carne
Chili con carne
Des recettes tex mex.
Recette de chili con carne pour 4 à 6 personnes
* 300 à 500 g de viande hachée par votre boucher
* 1- 2 gros Oignons -
* 3
gousses d’ail écrasées
* un bouquet de thym frais ou une cuiller à soupe
de thym sec
* 500 g de pulpe de tomate ( 5 fresh Tomate, cut in small piece)
* 2 Poivron rouges
* 1 petite boîte de maïs ( optional )
* 1 boîte de haricots rouges ( 400 gr/500 gr )
* 2 batton cellery ( coupe petit morceaux )
* 1 cuiller à soupe de concentré de tomate
* 1 pc onion frais
* 1 sachet El paso chilli
Tuesday, February 4, 2014
Gateau Noix ( Pecan/ Walnut Cake )
Ingredients :
250 gr Butter
250 gr Flour
225 gr Sugar ( I used 190 gr sugar )
4 Eggs
1 tsp Baking Powder
1 tsp Vanilla essence
100 gr Pecan/ Walnut ( cut in small pieces, I use 125 gr )
200 gr Dried Raisin ( cut in small pieces , I use 100 gr )
Preheat the Oven 180C
Beat butter and sugar together until light n fluffy
Add Vanilla essence
Beat egg one at the time
Sieve the Walnut/ Pecan n raisin ( mixed with little bit of flour )
Bake 35 minutes or add some more 15 minutes if neccessary
Srimuka
Bahan
240 gr Beras ketan240 ml santan
120 gr gula
2 telur
2 sendok makan tepung terigu
160 ml santan
2 drop of pandan paste
Cara buat :
Panaskan air dalam panci kukusan
* Adonan pertama :
Cuci bersih beras ketan, masak dalam panci berikut santan, aduk dgn sendok kayu hingga 3/4 masak lalu matikan api, sisihkan
lapisi loyang stenless steel dgn minyak sayur
taruh ketan beras yg sudah jadi di dalamnya, masukkan ke dalam panci kukusan, biar kan beras ketan masak
* Adonan kedua :
* siapkan panci untuk mengaduk rata gula dan telur
* Masukkan tepung terigu, lalu masukkan santan, dan pandan paste, aduk hingga rata
* Angkat loyang tepung beras dari panci kukusan
* Masukkan adonan pertama ke dalam loyang stainlist steel yg sudah di lumuri minyak sayur ( supaya ketan tidak lengket ) tekan / padatkan ketan dgn sendok kayu / spatula, lalu tuang adonan kedua yg sudah bercampur dgn pandan paste
* Masukkan lagi loyang kedalam panci kukusan ( tutup pancinya di alasi dgn kain ), masak sekitar 20 menit
Selamat mencoba
======================
English version
Ingredients :
First Layer :
240 gr sticky rice / riz gluant ( I use rice measurement cup )
200ml Coconut milk
Pinch of Salt
Second Layer :
200 ml Coconut milk
2 Eggs
120 gr Sugar
2 Tbsp flour
1/4 tsp pandan essence for color
Drop of Vegetable oil
How To make :
* do the first layer
* Steam the rice with 200ml coconut milk n add pinch of salt
* while waiting the rice cooked, prepared the second layer.
* in a bowl, mixed well Egg n sugar, add Flour, then coconut milk , pandan paste essence.
* greas the thin with vegie oil, pour the steam rice and push with wooden spoon to make the second layer coating can't get through.
* Pour the second layer on top of the sticky rice
* Cooked ( steamed ) about 20-25 minutes ( Cover the top of the pan with kitchen towel )
Thursday, January 30, 2014
Bubur Ayam Abang Pengkolan
IDFB Challenge #14 kali ini bertema Beras.
Sudah beberapa kali saya berminat untuk ikutan challenge di IDFB ini, tapi selalu saja terlewatkan oleh kesibukan saya sebagai ibu dengan dua bocah yang sedang aktif beraktifitas. Selalu terlewat oleh deadline. Inipun sepertinya hari terakhir untuk setor. mudah2an masih bisa ikutan.
Berhubung semuanya tentang beras, saya jadi ingat akan eksperiment saya membuat bubur ayam. Nasib hidup di luar negri yang paling nyebelin adalah ketika kita pengen makan makanan kesukaan kita tapi tidak bisa di dapat dgn cara yg mudah. Satu2nya cara adalah kita harus membuat sendiri ( yg biasanya, kalo di Jakarta, kalau mau makanan apa saja, cukup dengan sms, keinginan kita bisa datang, diantar pula! what a spoil life ). Anyway, saya selalu suka makanan yang satu ini. Semasa remaja dan ketika saya masih tinggal di Jakarta, setiap pagi sarapan saya selalu makanan yang satu ini. BUBUR AYAM ABANG PENGKOLAN. Jangan tanya kenapa namanya seperti itu. Mungkin karena si abang ini selalu mangkal di pojok gang pengkolan yg sering di lalui banyak orang. Bubur ayam ini banyak di isi dgn berbagai macam tambahan. Ada sate usus, sate telur puyuh dan sate rempela. Pokoknya setiap pagi saya selalu menantikan si mbok kembali dari membeli bubur ayam ini untuk sarapanku sebelum berangkat sekolah. Berdasarkan memory akan nikmatnya bubur ini, saya mencoba untuk membuatnya sendiri. Setelah beberapa kali trial n eror membuatnya, akhirnya saya menemukan rasa yang tepat.
BUBUR AYAM Abang Pengkolan
BUBUR
Bahan :
1 piring nasi dari beras pure green yg sudah masak
1 fillet daging ayam dada atas
3 cm jahe ( iris tipis2 )
2 pcs bawang merah
2 pcs bawang putih
2 pcs bawang merah
2 pcs bawang putih
1 genggam daun ketumbar
1 sdm kaldu padat
2 gelas air
1 ltr Air untuk rebusan nasi
1 ltr Air untuk rebusan nasi
1/2 sdt garam
1/2 sdt lada
3 sdm Seledri yang sudah di iris tipis
Daun bawang ( iris tipis )
Daun bawang ( iris tipis )
Cara Membuat :
- Dengan menggunakan Panci kecil : Rebus daging dada ayam dengan irisan jahe, bawang merah + bawang putih , kaldu padat dengan satu gelas air ,hingga daging mulai empuk dan mengeluarkan minyak di permukaan.
-Dalam panci besar, rebus nasi dgn satu liter air hingga 30 menit, masukkan daun ketumbar yg sudah di cuci, Aduk hingga rata.
Angkat daging ayam dari rebusan panci kecil.
- Kecilkan api dan masukkan air rebusan yg berisi kaldu ayam ( ayamnya di sisihkan untuk di suwir2 ).
Aduk dengan sendok kayu hingga rata.
Aduk dengan sendok kayu hingga rata.
- Masak bubur hingga meletup-letup, angkat dari api dan sisihkan.
Ayam oseng Jamur Kecap
Bahan :
100 gr Ayam rebus ( di suwir2/ di iris halus/ di potong dadu )
2 sdm minyak goreng untuk menumis
200 gr jamur yg sudah di iris tipis (1 kaleng jamur iris )
4 siung bawang putih ( iris halus )
3 siung bawang merah ( iris halus )
Daun Bawang ( iris halus )
3 sdm Kecap manis
1 sdm saus tiram
3 lembar daun salam
1 cm lengkuas
1 cm jahe ( iris halus )
garam dan gula pasir secukupnya
Cara Membuat :
- Panaskan minyak, tumis bumbu iris hingga layu. Tambahkan daging ayam yg sudah di iris halus, masukkan semua bahan dan tumis hingga harum.
- Masak hingga bumbu meresap dan matang.
- Angkat dan sisihkan.
Penyelesaian Bubur Ayam :
- Siapkan mangkok, isi dengan bubur ayam secukupnya.
- Taburkan ayam rebusan yg telah di suwir2 oseng jamur kecap di atasnya Optional)
- Beri taburan bawang goreng dan taburi dengan seledri , daun bawang yg di iris halus bila suka
- Siap dihidangkan.
Wednesday, December 11, 2013
Baso
It's Winter Time,.. Makanan yg satu ini ga pernah kenal musim, selalu saja enak di nikmati kapan saja, tapi lebih mantap lagi kalo makanan ini disajikan ketika musim dingin tiba..
Buat yg pengen tau cara buat baso... silahkan liat resep dibawah ini..
Bahan:
500gr Daging Cincang
3 Bawang putih
1 Putih telur
8 Sdm tepung Tapioka
1 Sdm garam
1/4 sdt Baking soda
1/2 sdt lada/merica
60 cc air
pinch of sugar ( Gula sejumput )
untuk kuah baso
3 bwg putih
3 bawang merah
garam / lada
Chicken Broth
Daun bawang,
Bawang merah goreng
2 btg Celedri
Cara buat :Dalam Food procesor, masukkan daging cincang, putih telur,masukkan bawang putih, baking soda, garam, merica, gula, tepung tapioka... lalu masukkan air sedikit demi sedikit hingga teraduk rata.
Dalam Panci yg sudah berisi air mendidih, masukkan Baso yg sudah di bentuk ( baso bisa di bentuk dgn jari tangan antara jari telunjuk n jempol. di scoup dgn sendok lalu di cemplungin ke dalam panci yg berisi air mendidih )
Angkat baso2 yg telah mengambang. sisihkan.
Air kaldo sisa rebusan baso bisa di pakai sbg air kuah dgn menambahkan, tumisan bawang putih/ bawang merah garam, bouillon, masukkan batang seledri.
tempatkan baso2 kedalam mangkok yg sudah di isi sayuran2 ( toge, bihun/mie ) lalu siram dgn kuahnya.
Bon Apetit
Wednesday, April 10, 2013
Chicken Tandoori and Murgh Korma - Chicken in Nutty Sauce
My hubby love Indian food. Knowing the meal full of rich spice , that it's not something I prepare on a daily basis, just one time when I'm craving for it I will cook and that's kinda win win situation. my hubby Happy and I got what I want. the thing is, often Chicken Tandoori dish is well known kind of dry dish aka no sauce. so after searching from my favorite blog that I followed, I found the sauce that cough my eyes. and that what I do. I mixed the recipe to get the flavor that I wanted. hope my friend wouldn't mind but I'm sure she will be agree or excuse me when I tell her that combination is Heaven. It was really delicious. imagine this , My boys ( who known as a picky eater) finish their plate in no time!!
So let's try ..
** Recipe of the sauce I got it from here and since my hubby doesn't like dry dish, I do some modification a bit and got the idea to make the sauce from this recipe... thanks Kankana
http://www.sunshineandsmile.com/2012/12/18/murgh-korma-chicken-in-nutty-sauce/
So let's try ..
Chicken Tandoori with Murgh Korma sauce ( Chicken in Nutty Sauce )
Ingredients
- 1,5 kg chicken, skinless and with bone or boneless
- 3 garlic cloves, grated
- 4 Shallots, slice thinned
- 4 cm ginger, grated
- 1 teaspoon turmeric powder
- 3 medium size red onions
- 2 green chilies( Optional , I didn't use because of my kids doesn't like spicy food )
- 1/4 cup roughly chopped cilantro, plus more for garnishing at the end
- 6 to 7 almonds, blanched and skin removed( 2 tbsp ground almond )
- 6 to 7 cashews( I don't use it )
- 1 tablespoon white poppy seeds ( I don't use it )
- 3/4 cup plain, flavorless yogurt ( 125 gr yogurt nature )
- 1 tablespoon cream (optional) ( I use cream fraiche liquid )
- 1 cup tomato puree, canned or homemade( I use 1 jar of my homemade tomato puree
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- 1 teaspoon chili powder ( I don't use it )
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon fennel seeds( I don't use it )
- 2 to 3 green cardamoms
- 2 tsp garam masala
- 1,5 Tbsp Tandoori powder spice
- 2 tablespoons ghee/ cooking oil
- 1 Tbsp Honey
- 15 gr Butter
- salt and pepper to taste
Directions
- Marinate the chicken with salt, turmeric, garlic, Shallots, tumeric,garam masala, tandoori spice, cilantro leaves, ginger, Yogurt, and Salt and let it rest for a minimum of five hours or overnight in the refrigerator.
- Fried the chicken about 5 minutes upside down, put aside
- Next,In a wok on a deep pan, add 2 tablespoons of oil and bring it to heat using the same pan, pour the tomato puree add the ground almond, green cardamoms, salt n pepper.
- Pour the chicken and let it soak to the tomatoes sauce . .continue cooking with low fire
- Add honey and butter, continue cooking until the oil starts to separate. If it gets too sticky, add a little bit of water. Cook for about 20 minutes. if the gravy gets too thick. Cook for a couple more minutes and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat.
- Garnish with some freshly chopped cilantro and serve with rice, naan or your choice of bread.
** Recipe of the sauce I got it from here and since my hubby doesn't like dry dish, I do some modification a bit and got the idea to make the sauce from this recipe... thanks Kankana
http://www.sunshineandsmile.com/2012/12/18/murgh-korma-chicken-in-nutty-sauce/
Wednesday, February 27, 2013
Butter Chicken/Murgh Makhani
I've been asking this type of dish to every Indian restaurant in town since I've been arrive in France. I could not found everywhere. Maybe because of I didn't know how to spell the name of this dish. The guy in the Indian restaurant who understand what I'm talking about told me that this origin from Punjab and they are not from that area. Too bad, I wish they have it ( that would make my hubby so happy ). So, I forget about this dish long time a go, until 2 days ago, I found a blog from one of my food blogging friend.
I send her a message asking about this specific dish. and guess what?.. she have the recipe and give me the link for the recipe !!!. Here is the recipe and you should check those blog often because you will found different idea of dish there:
(http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/). Thank you so much Kankana :)
Preparation Makhani Masala ( mean thick tomatoes based sauce )
Ingredients : (yields 1+1/2 cup)
- 3 cups tomato puree
- 1 tbs ginger, finely grated
- 1 tbs garlic, finely grated
- 1 stick cinnamon
- 2 green cardamoms
- 1/2 tablespoon kasuri methi (dried fenugreek leaves. it is easily available in any Indian Grocery store)
- 1 tsp red chili powder
- 1/2 tsp cinnamon powder
- 1 green chilly, chopped
- salt
- oil
Directions :
In a saucepan, heat some oil and add ginger, garlic, cinnamon and cardamom. Let it sizzle for a few minutes.Next, add tomato puree, salt, cinnamon powder, kasuri methi, chilly powder and mix them properly.
Add 1 cup hot water.
Bring the heat down to medium, cover the saucepan and let it cook for about 15 mins.
When you see the oil separating from the side and the sauce looks thick dark red in color, turn off the gas. The makhani masala is ready.
Now we do the Chicken
Ingredients :
- 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)( I use 2 pcs fillet and 4 pcs of chicken breast )
- 1 tbs plain yogurt
- 1/2 tsp turmeric powder
- 1/2 tbs garlic, finely grated ( it's about 3 clove of fresh garlic )
- 1/2 tbs ginger, finely grated( it's about 3 cm of fresh gingger )
- 1/2 tsp chilly powder ( I'm not using it b'cos I don't have in stock )
- 1/2 tbs lemon juice ( I use half of fresh lemon )
- 1 tsp garam masala powder( I use indian seasoning )
- 1/2 cup heavy cream
- 5 to 7 almonds, roasted and then grated to a fine paste
- 1 tbs butter
1/2 cup cilantro for garnish, finely chopped( cilantro = coriander leaves )- salt
- oil
- Directions :
In a bowl, marinate the chicken with yogurt, garlic, ginger,
turmeric powder, lemon juice, chilly powder and salt. You need to let
it marinate for at-least 4 hours (marinating overnight works really
well).In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the MAKHANI MASALA /sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
Now lets start with the chicken
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf
Ingredients :
- 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
- 1 tbs plain yogurt
- 1/2 tsp turmeric powder
- 1/2 tbs garlic, finely grated
- 1/2 tbs ginger, finely grated
- 1/2 tsp chilly powder
- 1/2 tbs lemon juice
- 1 tsp garam masala powder
- 1/2 cup heavy cream
- 5 to 7 almonds, roasted and then grated to a fine paste
- 1 tbs butter
- 1/2 cup cilantro for garnish, finely chopped
- salt
- oil
Directions :
In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf
Now lets start with the chicken
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf
Ingredients :
- 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
- 1 tbs plain yogurt
- 1/2 tsp turmeric powder
- 1/2 tbs garlic, finely grated
- 1/2 tbs ginger, finely grated
- 1/2 tsp chilly powder
- 1/2 tbs lemon juice
- 1 tsp garam masala powder
- 1/2 cup heavy cream
- 5 to 7 almonds, roasted and then grated to a fine paste
- 1 tbs butter
- 1/2 cup cilantro for garnish, finely chopped
- salt
- oil
Directions :
In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf
Now lets start with the chicken
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf
Ingredients :
- 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
- 1 tbs plain yogurt
- 1/2 tsp turmeric powder
- 1/2 tbs garlic, finely grated
- 1/2 tbs ginger, finely grated
- 1/2 tsp chilly powder
- 1/2 tbs lemon juice
- 1 tsp garam masala powder
- 1/2 cup heavy cream
- 5 to 7 almonds, roasted and then grated to a fine paste
- 1 tbs butter
- 1/2 cup cilantro for garnish, finely chopped
- salt
- oil
Directions :
In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf
Monday, February 25, 2013
Brownies
Ingredients :
250 gr Black Chocolate
150 gr sugar
150 gr Butter
1 package Vanilla sugar
60 gr Flour
3 eggs
1 pinch of salt
10 gr of Almond ( slice / cut in small piece )
Preheat oven for 370F° ( 180° C)
Combine Black Chocolate and Butter, in pan or you can do it in Microwave fr 2 minites.
Combine Sugar, Vanilla sugar, butter , eggs and beat
Add the Flour and Salt, Mix well .
Pour the melted Chocolate/butter to the sugar mixed.
Add almond slice ( optional )
Butterized and add a bit of flour in the pan, pour the mixture to the pan, and bake it for 15 minutes.
Bon appetite !!!!
CHOCOLATE CHIP COOKIES
Ingredients :
2 1/4 Cups all Purpose Flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 cup Softened butter/ margarine ( I use butter, 225 gr )
1 teaspoon Vanilla extract
2 eggs
1 package semisweet chocolate chips
1 cup Chopped nuts ( optional )
How to make it :
Preheat the oven to 375F ( 190° )
Combine flour ,salt,and baking soda in bowl and set aside.
Softener the butter in microwave (approx 1 minute )
Combine brown sugar, softener butter/margarine and vanilla and beat until creamy.
Add eggs and beat.
Add dry ingredients and mix well.
Stir in chocolate chips and chopped nuts.
Drop mixture by rounded teaspoonfull onto non greased cookies sheets.
Bake 8 to 10 minutes
Recipe yields approximately 2 dozen cookies
my note ***
put in the container, cover it and Store in the refrigerator for 15 - 20 minute before you scoop it and put it in the oven fr 10 minutes
** usually I can store it in the fridge for 1 weeks ( I bake it when ever I want to eat ) and it's taste much much better when you eat while still hot or fresh out from the oven .
Bon appetite !!!!
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Temps de préparation : 1 heure