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Thursday, April 26, 2012

Daging Goreng Tepung Saus Bawang (Fried Meat with Garlic-Onion Sauce)


In Indonesian & English

Bahan
-  250 gr Daging-iris tipis, Minyak grng       Bahan Saus:
-  ¼ st Jahe bbk, ½ st Garam, ½ st Lada    -  2 sm Kecap mns, 2 Baw.pth-cincang
-  1½ st Cabai bbk, ½ st Baw.pth bbk          -  ½ Baw.bombay-iris, 1½ st Tomat pasta
Bahan Pelapis:                                                    -  2 sm Mentega, ½ st Lada, 70 ml Air
-  60 gr Terigu, 6 gr Maizena, 1 st Lada    -  ½ sm Saus tiram, 1 sm Kecap inggris
-  ¼ st Baking powder, ¼ st Garam                -  ½ st Maizena+1 sm Air, 2 st Kcp asin
-  ½ st Ketumbar, ¼ st Kaldu bbk          -  2 Cabai merah-iris

Cara membuat
-   Remas2 daging dng baw.pth bbk, jahe bbk, cabai bbk, lada, garam. Diamkan 30 mnt.
-   Campur semua bhn pelapis. Lumuri daging dng pelapis. Goreng di minyak pns dng api sedang hingga kuning kecoklatan.
-   Saus: Tumis cabai, bawang pth & bombay hingga harum. Mskkan bhn saus lain (kec maizena), masak hingga mendidih. Tuangi lrtan maizena, masak hingga mengental. Angkat. Tuang di atas daging.

Ingredients
-  250 gr Meat-thinly sliced                         Sauce ingrds:
-  ¼ tsp Ginger pwd, Frying fat                   -  ½ Onion-sliced, 2 tsp Soy sauce
-  1½ tsp Chili pwd, ½ tsp Salt                    -  ½ tbsp Oyster sauce, 2 tbsp Butter
-  ½ tsp Pepper, ½ tsp Garlic pwd               -  ½ tsp Pepper, 2 cloves Garlic-minced
Coating ingrds:                                                -  70 ml Water, 1½ tsp Tomato paste
-  60 gr Flour, ¼ tsp Broth pwd                  -  1 tbsp Worcestershire sauce
-  ¼ tsp Baking pwd, 1 tsp Pepper               -  ½ tsp Corn starch+1 tbsp Water
-  ½ tsp Coriander, ¼ tsp Salt                      -  2 tbsp sweet Soy sauce, 2 Chilies-sliced
-  6 gr Cornstarch

Directions
-   Season the meat with garlic pwd, ginger pwd, chili pwd, pepper & salt; let it stand for 30 mins.
-   Mix all coating ingredients; coat well each sliced meat with coating mixture. Fry in hot oil over medium heat until golden browned. Set aside.
-   Sauce: Sauté the chilies, garlic & onion until fragrant. Put in other sauce ingredients (with the exception of corn starch), bring it to a simmer. Add in corn starch mixture, cook until the sauce becomes rather thick. Remove from heat. Pour the sauce over the meat.

Tuesday, April 24, 2012

Puding Coklat Maizena (Corn Starch Chocolate Pudding)





In Indonesian & English


Bahan
130 gr Gula, 1½ st Rhum, 1 bh Vanillie      Hias alternative II: Dng saus cherry asam
30 gr Coklat bbk-tdk mns, 600 ml Susu     -  1 btl Cherry asam, Gula, Maizena
4 Kng telur, 120 ml Krim kental                  -  Whipped cream, Daun Mint
20 gr Mentega twr-temp ruang, ptg2         Hias alternative III: Dng saus Vla
100 gr Coklat masak Semisweet-iris           -  400 ml Susu, 3 Kng telur, 70 gr Gula hls
1/8 st Garam, 40 gr Maizena                      -  50 ml Krim, 25 gr Maizena, 1 sm Rhum
Hias alternative I:                                           -  Cherry asam, Coklat serut
Whipped cream, Cherry, Coklat serut

Cara membuat
-   Aduk maizena dng gula, coklat bbk, garam. Campur 120 ml susu dng kng telur, kocok. Mskkan campuran susu ke coklat-gula, aduk rata. Sisihkan.
-   Panaskan 480 ml susu, krim kental & buah vanillie. Didihkan & angkat dari api. Tuang susu ke adonan susu-coklat, aduk dng whisk hingga adonan halus/lembut.
-   Mskkan adonan dlm pan di atas api panas kecil-sedang. Masak & aduk terus sampai adonan lembut & mengental (± 4 mnt). Keluarkan buah vanillie. Saring dng saringan halus agar menghasilkan adonan yg tdk bergumpal. Mskkan coklat iris hls, rhum & mentega. Aduk dng spatula sampai adonan lembut.
-   Tuang kedlm 6-8 mangkuk/gelas saji, ratakan permukaannya. Bila anda tdk menyukai kulit pada permukaan puding, pasangkan plastik lembaran utk menutup permukaan mangkuk/gelas sampai puding dingin utk menghindari terbentuknya kulit. Bila menyukai kulit pada permukaan puding, biarkan pudding terbuka sampai dingin. Setlh pudding dingin, tutup mangkuk/gelas saji dng plastik & dinginkan di kulkas selama minimal 3 jam, dpt disimpan sampai 2 hari.
-   Saus cherry asam: Didihkan air rendaman/juice cherry asam dari botol dng api sedang, beri sedikit maizena & gula. Masak & aduk hingga adonan mengental (berupa saus kntl)
-   Vla: Kocok kuning telur. Campur maizena dng ½ bag. susu, mskkan telur, aduk. Sisihkan. Didihkan sisa susu, krim & gula sambil diaduk hingga larut. Kecilkan api, tuangi larutan maizena-telur, aduk cepat hingga tercampur rata & menental. Angkat, beri rhum, aduk, sisihkan.
-   Ada beberapa alternatif utk menghias pudding seblm disajikan:
*  Hias pudding dng whipped cream & cherry asam, taburi coklat serut.
*  Hias pudding dng saus cherry asam, cherry, whipped cream & daun mint.
*  Hias pudding dng saus Vla & cherry, taburi coklat serut.

Ingredients
130 gr Sugar, 1½ tsp Rum, 1 Vanilla pod         Garnish alternatives II: Cherry Sauce
30 gr unsweetened Cocoa powder                      -  1 jar sour Cherries, Sugar, Cornstarch
4 Egg yolks, 600 ml Milk, 1/8 tsp Salt            -  Whipped cream, Mint leaves
40 gr Corn starch, 120 ml Heavy Cream        Garnish alternative III: Custard sauce
20 gr unsalted Butter-room temp-cut             -  400 ml Milk, 70 gr Caster Sugar
100 gr Semisweet chocolate-finely chopped   -  25 gr Cornstarch, 50 ml Cream
Garnish alternatives I:                                         -  3 Egg yolks, 1 tbsp Rum
Whipped cream, Cherries, shaved Chocolate   -  Sour Cherries, shaved Chocolate

Directions
-   Combine cornstarch, sugar, cocoa powder & salt. Mix 120 ml milk & egg yolks well. Pour milk mixture into the cocoa-sugar; whisk to combine. Set aside.
-   Heat 480 ml milk, heavy cream & vanilla pod. Bring to a boil; remove from heat. Pour the milk into the milk-cocoa mixture, whisk constantly until the mixture is smooth.
-   Put the mixture into a saucepan. Cook over low-medium heat; stir constantly until the mixture smooth & rather thickens (~ 4 min). Discard vanilla pod. Strain the mixture into a bowl to remove any lumps that may have formed. Add in chopped chocolate, rum & butter. Stir with spatula until the mixture is smooth.
-   Pour into 6-8 bowls/ramekins, smooth the pudding surface gently. If you dislike pudding skin, press plastic wrap on top of the bowls/ramekins until cooled down to prevent a skin from forming. If you like pudding skin, leave the pudding uncovered. After the pudding cooled, cover the bowls/ramekins with plastic wrap & refrigerate for at least 3 hours & up to 2 days.
-   Sour Cherry sauce: Over medium heat, bring the cherry juice from the jar to a boil; add some corn starch & a pinch of sugar. Stir until thickened, to a sauce consistency.
-   Custard sauce: Whisk the egg yolks. Mix corn starch with ½ part of milk, add in eggs; stir well. Set aside. Boiled the rest of milk, cream & sugar. Stir constantly until the sugar dissolved. Reduce the heat; pour in eggs mixture. Stir quickly until it combine & thicken. Remove from heat. Stir in rum; set aside.
-   There are some alternatives to garnish the pudding before serving:
*  Garnish with whipped cream & sour cherries, sprinkle with shaved Chocolate.
*  Garnish with cherry sauce, cherries, whipped cream & mint leaves.
*  Garnish with custard sauce & cherries, sprinkle with shaved chocolate.

Putih Telur Goreng & Daging Bumbu Tauco (Fried Egg Whites & Meat Cooked with Soy Bean Paste)


In Indonesian & English


Bahan
- 500 gr Daging-iris tipis, 70 gr Rebung-ptg2      -  3 sm Tauco, 150 ml Kaldu
4 Putih telur, 1 sm Gula merah, ¼ st Garam      -  6 Baw.mrh-iris-goreng-tumbuk
2 Cabai merah-iris, 3 Cabai Keriting-iris           -  2 cm Jahe-cincang, 1¼ st Lada
1 sm Air asam, 2 Bawang putih-haluskan           -  2 sm Minyak, 2 sm Kecap manis

Cara membuat
-   Bumbui putih telur dng ¼ st garam & ¼ st lada. Kukus hingga agak mengeras/seperti tahu. Potong2 dadu kmd goreng hingga kecoklatan. Sisihkan.
-   Tumis baw.pth, cabai, jahe. Beri air asam, gula mrh, tauco, kecap, 1 st lada, kaldu, daging, rebung, masak hingga matang. Mskkan gorengan telur & baw mrh. Aduk rata.

Ingredients
500 gr Meat-thinly sliced                     -  70 gr Bamboo sprouts-sliced
2 cloves Garlic-grind, ¼ tsp Salt          -  6 Shallots-sliced-fry & roughly grind
3 Cayenne peppers-sliced                      -  2 cm Ginger-minced, 2 tbsp sweet Soysauce
1 tbsp Brown sugar, 1¼ tsp Pepper      -  3 tbsp Soy bean paste, 150 ml Broth
2 Chilies-sliced, 2 tbsp frying Oil        -  1 tbsp Tamarind juice, 4 Eggs white

Directions
-   Season eggs white with salt & ¼ tsp pepper. Steam the eggs white until it hardens (consistency of a tofu). Dice cut steamed eggs white & then fry it until golden brown. Set aside.
-   Sauté garlic, chilies, ginger. Add in tamarind juice, brown sugar & soy bean paste. Put in soy sauce, 1 tsp pepper, broth, meat & bamboo sprouts. Bring it to a simmer; stir until the meat cooked. Stir in fried eggs white & shallots to combining well.

Monday, April 23, 2012

Spaetzle Au Gratin (Spätzle-Gratin)

 Spätzle (Spaetzle) is a type of egg noodle of soft texture found in the cuisine of Germany.


In Indonesian & English

Bahan
600 gr Spätzle telur, 2 sm Olive oil           -  400 gr Daging cincang, 2 st Garam
300 gr Jmr champignon-iris, 1 st Pala       -  200 gr Keju-serut, 1½ st Lada hitam
2 Bawang prei-iris, 2 Baw.pth-cincang       -  1½ sm Maizena+100 ml Air-campur
3 sm Mentega, 3 sm Mixed Herbs              -  200 ml Crème Fraiche 10%
1 st Paprika, 1 Bawang bombay-iris

Cara membuat
-   Tumis bawang bombay dengan mentega. Mskkan jamur, aduk hingga matang. Sisihkan.
-   Tumis daging dng olive oil hingga matang, bumbui dng 1 st garam & 1 st lada. Mskkan prei, aduk2 sebentar, angkat. Campur dng tumisan bombay-jamur. Sisihkan.
-   Satukan adonan daging & spätzle. Campur crème fraiche, mixed herbs & lrtan maizena, tuang ke spätzle. Beri 150 gr keju, 1 st pala, 1 st garam, ½ st lada & 1 st paprika. Aduk rata.
-   Panaskan oven 180° C. Ltkkan adonan di loyang (± 20X30 cm) yg sdh diminyaki dng rapi. Taburi dng sisa keju serut. Panggang ± 30-35 mnt (sampai kuning kecoklatan).
Untuk cara pembuatan spätzle-nya lihat resep: Spaetzle Casserole with Cheese

Ingredients
600 gr Egg spaetzle, 2 tsp Salt     -  400 gr ground Meat, 2 cloves Garlic-minced
300 gr Champignon-sliced                -  3 tbsp Mixed Herbs, 200 gr Cheese-shredded
2 Leeks-sliced, 3 tbsp Butter         -  1½ tbsp Corn starch+100 ml Water-combine
2 tbsp Olive oil, 1 tsp Nutmeg        -  200 ml Crème Fraiche 10%, 1 tsp Paprika pwd
1 Onion-sliced, 1½ tsp Black pepper

Directions
-   Sauté onion with butter. Add in mushrooms; stir until cooked. Set aside.
-   Sauté the meat with olive oil until cooked; season with 1 tsp salt & 1 tsp pepper. Stir in leeks; cook for awhile. Remove from the heat. Put it onto the sautéed onion-mushrooms. Set aside
-   Combine meat-mushrooms & spaetzle together. Mix crème fraiche, mixed herbs & corn starch mixture; pour onto the spaetzle batter. Stir in 150 gr shredded cheese, ½ tsp pepper, 1 tsp of each nutmeg, salt & paprika powder.
-   Preheat oven to 180° C. Place the batter on a greased baking dish (20X30 cm) neatly. Sprinkle with the rest of shredded cheese. Bake for 30-35 min (until golden brown).
On how to make the Spaetzle itself, see also: Spaetzle Casserole with Cheese recipe

Sunday, April 22, 2012

Pangsit Goreng/Rebus (Fried/Boiled Wonton)




In Indonesian & English

Bahan
Isi Pangsit:                                                        Kulit Pangsit:
-  75 gr Udang & 125 gr Ayam-cincang          -  250 gr Terigu, 1 Kng telur
-  ½ st Lada, 1 sm Bawang goreng-hlskan       -  50 gr Margarin-lelehkan
-  Telur, 1 st Garam, 1 st Kecap ikan         -  100 ml Air, ½ st Garam
-  1 sm Minyak wijen, 1 Daun bawang-ptg       Bahan lain:
-  2 Baw.putih-hlskan, 1 cm Jahe-cincang       -  Terigu-taburan, 1 Pth telur, Minyak
-  1 st Kecap asin, 2 sm Tp. tapioka

Cara membuat
-   Kulit: Campur semua bahan, uleni hingga kalis. Gilas adonan diatas talenan bertabur sedikit terigu hingga pipih, potong2 seukuran 15X15 cm.
-   Isi : Tumis baw pth & jahe. Mskkan ayam+udang, masak hingga matang. Angkat kmd aduk rata dng semua bhn isi. Letakkan 1 st adonan isi ± 3 cm dari salah satu ujung kulit pangsit, lipat ujungnya hingga menutupi adonan isi, rekatkan sisi ujungnya dng putih telur, bentuk sesuai selera.Taburi dng sedikit terigu.
-   Rebus pangsit hingga matang atau goreng hingga kecoklatan, balik2 seperlunya. Sisa kulit dapat digoreng tanpa isi (jadi kerupuk pangsit).
-   Pangsit goreng enak dimakan dng mie ayam, bakwan malang, lo mie ataupun camilan. Pangsit rbs dihidangkan sbg soup pangsit atau juga dimakan dng mie ayam maupun bakwan malang.
-   Pangsit mentah dpt disimpan di freezer dng terbungkus rapat selama ± 2 bln. Anda juga dpt menyimpan sisa pangsit goreng di dlm box & kmd dipanaskan di oven 200º C selama 15 mnt.
-   Klik pada link utk resep2 membuat: Mie Ayam Bakso & Pangsit; Lo Mie; Bakwan Malang

Ingredients
Filling ingredients:                                                      Wrapper ingredients:
-  75 gr ground Shrimp & 125 gr ground Chicken      -  250 gr Flour, 1 Egg yolk
-  1 tsp Salt, 1 tbsp Fried onion-grind                    -  50 gr Margarine-melted
-  1 tbsp Sesame oil, 1 Green onion-cut                  -  100 ml Water, ½ tsp Salt
-  2 clove Garlic-grind, 1 cm Ginger-minced            Other ingredients:
-  1 tsp Fish sauce, ½ tsp Pepper, 1 Egg                 -  1 Egg white, Flour-extra
-  2 tbsp Tapioca flour, 1 tsp Soy sauce                 -  Frying fat

Directions
-   Wrapper: Combine all wrapper ingredients; knead the dough well. Turn the dough out onto a lightly floured surface; roll out until very thin. Cut into 15 cm squares.
-   Filling: Sauté garlic & ginger; stir in the chicken & shrimp until all are cooked. Remove from heat; combine with other filling ingredients well. Spoon 1 tsp filling onto ~ 3 cm from one corner of the wrapper; fold the corner to cover the filling; smear the edges with egg white to stick them together. Form it as you desired. Sprinkle with a little bit flour.
-   Boil wonton in boiling water until cooked or you can fry it in hot oil until golden brown. Turning as necessary to ensure that both sides are golden brown. If there is some rest of the wrapper, you can just frying it without the filling too (making it into wonton crackers).
-   Serve fried wonton with noodles & sautéed chicken-mushrooms, mixed dumplings soup à la Malang, Braised Noodles in Thick Broth or it can be serve as a snack. Serve boiled wonton as wonton soup, serve it with noodles & sautéed chicken, or serve it with mixed dumplings soup à la Malang.
-   Well wrapped raw wonton stores for ~ 2 months in the freezer. If there are some rests, you could also store fried wonton in a container & then heat them up later on in the oven at 200º C for ~ 15 min.

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