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Saturday, November 16, 2013

Bubur Biji Salak/Candil (Yam Balls in Coconut Sugar Sauce)


In Indonesian & English

Bahan
Saus gula:                                                     Biji Salak:
1 lt Air, 200 gr Gula jawa                    -  400 gr Ubi merah, ½ st Garam
2 sm Tepung beras, 6 sm Air               -  120 gr Tepung Tapioka/kanji
3 Daun pandan, ½ st Garam                  Saus santan:
1 sm Maizena, 2 cm Jahe-geprek       -  400 ml Santan, ½ st Garam, 1 Daun pandan

Cara membuat
-   Biji salak: Kukus ubi hingga empuk. Kupas kmd hlskan. Campur dng tp tapioka & garam, uleni sampai rata. Bentuk adonan menjadi bulatan/lonjong kecil2. Taburi tangan & talenan dng sedikit tepung agar tidak terlalu menempel.
-   Saus gula: Lrtkan tepung beras & maizena dng 6 sm air, sisihkan. Didihkan 1 lt air, gula jw, garam, jahe & pandan. Masukkan biji salak kedlm saus gula mendidih, masak sampai terapung. Kecilkan api, beri larutan tepung beras sedikit demi sedikit sambil diaduk. Masak sampai kental. Buang jahe & daun pandannya.
-   Saus Santan: Didihkan semua bahan saus santan sampai mengental dng api kcl sambil diaduk.
-   Tuang bubur biji salak ke mangkuk2 saji, sirami dng saus santan di atasnya.

Ingredients
Sugar sauce:                            Yam balls:
200 gr Coconut sugar, ½ tsp Salt        -  400 gr Yam/Sweet potato
2 cm Ginger-bruised, 1 lt Water        -  120 gr Tapioca flour, ½ tsp Salt
3 Pandan leaves, 2 tbsp Rice flour      Coconut milk sauce:
1 tbsp Corn starch, 6 tbsp Water      -  400 ml Coconut milk, ½ tsp Salt, 1 Pandan leaf

Directions
-   Yam balls: Steam the yam until it soft. Peal & then mash the yam until smooth; knead it with tapioca flour & salt until well blended. Form the batter into small rounded/oval balls. Sprinkle ur hands & working plate with some flour in order to make it less sticky.
-   Sugar sauce: Solved the corn starch & rice flour with 6 tbsp of water; set aside. Boil 1 lt of water with coconut sugar, salt, pandan leaves & ginger. Put the yam balls into the boiled sugar sauce; cook until the balls floated. Turn the heat to low. Add in the rice flour mixture a little at a time; stir constantly. Cook until the sauce thickened. Discard the ginger & pandan leaves.
-   Coconut milk sauce: Boil all coconut milk ingredients over low heat until fragrant; stir constantly.

-   Pour the yam balls & sweet sauce into serving bowls; pour coconut milk sauce on top.

Monday, November 11, 2013

Roast Pork Roulade


In Indonesian & English

Bahan
1 kg Daging pork loin utuh, 2 st Olive oil    -  120 gr B.bombay-cincang, 2 sm Cognac
1 sm Lada campur (merah, putih, hitam)     -  200 gr Bacon/Dg.asap-cincang
70 gr Mentega, 4 sm Mnyk jagung/sayur     -  2 sm Baw. merah-cincang, ½ st Gula
2 sm Paprika bubuk, 1 sm Bawang bubuk     -  150 gr Champignon-ptg kecil2
1 sm Baw.putih bbk, 1 sm Lada htm bbk    -  1 cup Kaldu sapi, 1 Baw.putih-minced
1 sm Oregano kering, 1 sm Thyme kering    -  150 gr Kacang Almond/Walnut-cincang
1 sm Garam, 1 sm Cayenne pepper bubuk    -  2 sm Mixed herbs, Garam, Lada

Cara membuat
-   Potong daging melingkar sebanyak 2 atau 3 irisan (tergantung ketebalan daging) hingga membtk 1 persegi panjang. Cara: Ltkkan tangan di atas daging utuh. Dng pisau panjang tajam, iris daging memanjang, sekitar 1-2 cm dari dasarnya. Potong hingga ± ½ inch dari ujung satunya (jangan terputus). Buka irisan pertama & potong lagi sisa daging dng ketebalan yg sama, dimulai dari sisi yg blm dipotong (prosedur yg sama, hanya berbeda sisi). Buka potongan, ltkkan daging melebar. Pukul2 daging dng palu hingga didptkan ketebalan yg rata & dpt digulung.
-   Campur paprika, baw.pth.bbk, bawang bbk, cayenne pepper, oregano, thyme, 1 sm garam & lada htm bbk. Simpan 1 sm dari campuran bumbu ini utk membumbui isi roulade nanti. Balur kedua sisi daging dng campuran bumbu. Diamkan selama 20 mnt. Panaskan oven 180° C.
-   Isi: Masak 150 gr bacon/dg. asap sampai berminyak di pan. Mskkan olive oil, bombay cincang & jamur. Masak hingga matang. Beri 100 gr almond/walnut cincang & 1 sm campuran bumbu paprika, aduk rata & masak 5 mins. Angkat dari api, mskkan 1 sm mixed herbs & aduk rata.
-   Tebar adonan isi di atas daging secara merata. Gulung daging sambil sedikit ditekan agar padat. Ikat daging gulung dng benang/net utk masak agar tak terbuka gulungannya
-   Panaskan minyak di pan besar; mskkan daging dng posisi sisi ujung gulungan menghdp ke bwh. Masak hingga daging kecoklatan, balik, masak lagi hingga semua sisi kecoklatan. Angkat.
-   Tumbuk kasar lada campur; kmd campurkan dng 50 gr almond cincang. Taburi roulade dng campuran ini hingga rata di semua sisinya. Ltkkan roulade di atas rak panggang berkaki. Mskkan rak panggang ke dlm loyang panggang berisi air secukupnya. Ulasi bagian atas roulade dng 20 gr mentega cair. Panggang roulade 40-45 mnt (sampai suhu dlm daging mencapai 70° C); balik posisi daging diantara proses memanggang. Keluarkan daging dari oven. Simpan 1 cup dari air sisa memanggang utk membuat saus. Bungkus longgar daging dng alu foil selama 10 mnt seblm dipotong. Iris sisi2 ujung daging agar terlihat cantik.
-   Saus: Masak 50 gr bacon sampai garing di dlm pan. Mskkan baw.pth & baw.mrh cincang serta cognac. Masak 1 menit. Beri gula, garam, lada, kaldu & 1 cup air sisa memanggang. Masak sampai cairan tinggal setengahnya & saus mengental (± 20 mnt). Angkat dari api, mskkan 50 gr mentega cair & 1 sm mixed herbs. Aduk hingga mentega tercampur dng rata.
-   Iris2 roulade, hidangkan dng sausnya & polenta dng kacang canellini (lihat juga resep Polenta Dengan Kacang Canellini) atau dapat juga dihidangkan dng puree kentang.

Ingredients
1 kg Boneless pork loin joint, 2 tsp Olive oil   -  120 gr Onion-chopped, 2 tbsp Cognac
1 tbsp Mixed Peppercorns (black+white+red)   -   200 gr Streaky bacon-chopped
70 gr Butter, 4 tbsp Corn/Vegetable oil           -  2 tbsp chopped Shallots, ½ tsp Sugar
2 tbsp Paprika pwd, 1 tbsp Onion pwd              -  150 gr Champignon-chopped, Salt
1 tbsp Garlic pwd, 1 tbsp Black pepper pwd    -  1 cup Beef stock, 2 tbsp Mixed herbs
1 tbsp dried Oregano, 1 tbsp dried Thyme     -  150 gr chopped Almonds/Walnuts
1 tbsp Salt, 1 tbsp Cayenne pepper pwd          -  1 clove Garlic-minced, Pepper

Directions
-   Roll cut the pork loin joint to create a rectangle: Firmly place your hand on top of the pork loin. With a long sharp knife, slicing the pork lengthways, about 1-2 cm from the bottom of the joint. Slice, following the curve of the joint until you`ve almost reached the side (½ inch from the edge). Lay the joint flat & make one more slice at the thick end of the joint, so that you are able to fold it over to make 1 flat rectangle. Pound the pork to an even thickness with a mallet.
-   Combine paprika, garlic pwd, onion pwd, cayenne pepper, oregano, thyme, 1 tbsp salt & black pepper pwd. Save 1 tbsp of this seasoning mixture for the filling. Sprinkle both sides of the pork with the rest of seasoning mixture; let it stand for 20 mins. Preheat oven to 180° C.
-   Filling: In a frying pan, cook 150 gr of bacon till it has released its fat. Stir in olive oil, chopped onion & mushrooms; cook until soft & translucent. Add in 100 gr chopped almonds/walnuts & 1 tbsp seasoning mixture; cook for 5 mins. Remove from the heat, put in 1 tbsp of mixed herbs & combine them well.
-   Spread the filling over flattened pork evenly. Roll the pork up; tie securly the pork with cooking twine/kitchen string. Heat the oil in a frying pan; put in the roulade seam side down. Cook until browned; turn it over & cook until all sides browned. Remove from the pan.
-   Crush the mixed peppercorns; combine it with 50 gr of chopped almonds. Sprinkle the roulade with ground peppercorns & almonds/walnuts mixture to cover all sides. Transfer the roulade to a roasting rack set on top of a roasting tin with water inside. Spread the top of the roulade with 20 gr of melted butter. Roast the roulade for 40-45 mins (until pork internal temp. reaches 70° C); turn over the roulade in between. Remove pork from the oven. Save 1 cup of drippings from the roasting. Covered the pork loosly with foil for 10 mins before slicing. Trim off the ends of roulade.
-   Sauce: In a sauce pan, cook 50 gr of bacon until crispy. Add in the chopped shallots, garlic & cognac; cook for 1 min. Stir in sugar, salt, pepper, stock & 1 cup of drippings from roasting. Cook until the liquid reduces almost by half & the sauce thickened (± 20 mins). Remove from the heat; whisk in 50 gr of melted butter & 1 tbsp mixed herbs. Stir until the butter combined.

-   Slice the Roulade, serve with the sauce & polenta with canellini beans (see also Polenta With Canellini Beans recipe) or U can also serve it with mashed potatoes.

Polenta Dengan Kacang Canellini (Polenta with Canellini Beans)


In Indonesian & English

Bahan
750 ml Air, 250 gr Tepung jagung kasar     -  1 Baw.putih-cincang, 4 sm Minyak
2 sm Olive oil, 6 sm kacang Cannellini          -  2 Cabai kering-iris, Garam

Cara membuat
-   Didihkan air, garam & olive oil. Mskkan tepung jagung sedikit2 sambil diaduk hingga rata. Kclkan api, aduk searah dng sendok kayu sampai mengental (seperti puree kentang). Angkat dari api.
-   Panaskan minyak, mskkan bawang putih & cabai. Masak hingga harum. Angkat dari api.
-   Masukkan kacang ke dlm polenta, aduk rata. Beri bawang pth, cabai & minyak goreng, aduk hingga tercampur rata. Hidangkan selagi panas.
Note: Saat dingin, polenta akan mengeras & berbtk sesuai wadah yg digunakan utk menyimpannya. Sisa polenta dpt diiris kmd dipanggang/digoreng seblm dihidangkan. Bila mau membuat polenta agak creamy lagi, hangatkan dng sedikit kaldu/susu/air, kmd aduk dng kuat.

Ingredients
750 ml Water, 250 gr Coarse ground Cornmeal  -  1 clove Garlic-chopped, Salt
2 tbsp Olive oil, 6 tbsp Cannellini beans              -  2 dried Chilies-sliced, 4 tbsp Oil

Directions
-   Boil the water with enough salt & olive oil. Whisk in cornmeal a little at a time; stir continuously until incorporated. Reduce the heat to low; stir constantly using a wooden spoon in one direction until the polenta becomes thick (like mashed potatoes). Remove from the heat.
-   Heat the oil; add in the garlic & chilies. Fry until fragrant. Remove from the heat.
-   Put the beans into the polenta, stir to combine them. Add in the fried garlic, chilies & oil; stir well. Serve while it`s hot.

Note: When the polenta is cold, it will solidify into the shape of container in which U store it. Leftover polenta can be sliced & then grilled or deep fried before serving. If U wish to make the leftover a bit creamy again, warm it with a little broth/milk/water & stir vigorously.

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