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Friday, May 23, 2014

Sup Krim Asparagus (Creamy Asparagus Soup)


In Indonesian & English

Bahan

  • 500 gr Asparagus, 35 gr Mentega
  • 50 ml Krim, 600 ml Kaldu ayam
  • 2 sm White wine, Garam & Lada bbk
  • 1 sm Peterseli cincang, 100 ml Air
  • 1 Bawang putih-cincang halus
  • 1 Baw. bombay sedang-cincang
  • 1 btg daun Thyme (1 st thyme kering)
  • 1 perasan Air jeruk lemon

Cara membuat

  • Potong bagian yg keras dari ujung bawah asparagus & buang. Potong ujung atas asparagus (± 4 cm dari atas). Potong2 sisa asparagus setiap ± 1½ cm.
  • Lelehkan mentege di panci dng api sedang. Mskkan baw.bombay cincang & baw pth, tumis hingga harum & layu (± 5 mnt). Mskkan potongan2 kecil asparagus. Bumbui dng  garam & lada secukupnya. Masak selama ± 5 mnt. Beri kaldu, air & thyme. Besarkan api, masak sampai mendidih. Kecilkan api, tutup panci & masak hingga asparagus empuk (± 15-20 mnt). Mskkan wine & aduk rata.
  • Dng menggunakan blender/food processor, proses sup sampai benar2 halus. Saring soup & kembalikan ke panci. Nyalakan api ke sedang, mskkan potongan2 ujung atas asparagus & krim ke dalam sup. Masak sampai ujung asparagus tsb empuk (± 2-4 min). Beri peterseli cincang & air lemon, Cicipi & tambahi garam/lada jika perlu. Hidangkan sup selagi hangat.

Ingredients

  • 500 gr Asparagus, 35 gr Butter
  • 50 ml Cream, 600 ml Chicken stock
  • 2 tbsp White wine, Salt & Pepper
  • 1 tbsp chopped Parsley, 100 ml Water
  • 1 cloves Garlic-minced
  • 1 medium Onion-chopped
  • 1 sprigs of fresh Thyme
  • a squeeze of fresh Lemon juice

Directions

  • Cut off the woody stem bottoms from each spear & remove. Trim the tips of asparagus (± 4 cm from the top). Chop remaining asparagus stalks into ± 1½ cm pieces.
  • Melt the butter in a pot over medium heat. Put in chopped onions & garlic; cook until fragrant & translucent (± 5 minutes). Put in the asparagus pieces. Sprinkle with enough salt & pepper to taste. Cook for another ± 5 minutes. Add in the broth, water & thyme. Increase the heat & bring it to a boil. Reduce the heat; cover with the pot lid & bring it to a simmer until the asparagus are tender (15-20 minutes). Stir in the white wine.
  • With a blender/food processor, puree the soup until it`s really smooth. Press the puréed soup through a sieve back into the pot. Turn the heat to medium; add the asparagus tips & cream into the soup. Cook just until the tips are tender (± 2-4 min). Put in chopped parsley, lemon juice & adjust the seasoning to taste. Serve the asparagus soup warm.

Friday, May 16, 2014

Lo Mie/Lor Mee (Braised Noodles in Thick Broth)


In Indonesian & English

Bahan

  • 500 gr Mie kuning besar, 100 gr Toge, Air
  • 250 gr Bihun, 2 btg Seledri/Dn.bawang-iris
  • 100 gr Otak2-ptg2/Udang sdng-goreng
  • 2 Baw.pth-cincang & goreng, Baw.goreng
  • 1 Ngohiong roll-iris2, 6 Pangsit goreng
Bahan kuah:

  • 700 ml Kaldu-sisa merebus daging
  • 175-200 ml Cuka cina hitam *, Lada
  • 65 gr Maizena+225 ml Air-larutkan
  • 700 ml Air, 3 Telur-kocok, Garam
Bahan telur & daging kecap:

  • 500 gr Daging perut babi-ptg bsr *
  • 2 lbr Kembang tahu kering
  • 4 Telur rebus-kupas, 3 cm Jahe-iris
  • 1 st Bumbu ngohiong, 750 ml Air
  • 225 ml Saus soya pekat/Kecap delux
  • 1 Gula batu uk. sedang (dia: ± 4 cm)
  • 5 Bawang putih-iris2

Cara membuat

  • Telur & daging kecap: Didihkan air, bawang pth, saus soya pekat, gula batu & bumbu ngohiong di panci. Mskkan daging (tambahkan air jika air tdk cukup utk menutupi daging). Masak sampai daging empuk ± 15 mnt (tergantung ketebalan daging). Setlh empuk, mskkan kembang tahu & telur, masak 10 mnt. Tutup panci & biarkan di dlm pot 15-30 mnt. Angkat telur & daging dr panci. Belah telur & iris2 daging, sisihkan. Kaldu terasa lebih enak bila dimasak sehari seblmnya.
  • Kuah: Di panci yang sama, tuang 700 ml air uk mengencerkan kaldu. Tuang cuka hitam secara bertahap (jika ragu2 apakah akan terlalu asam). Didihkan kuah. Tuangkan telur bertahap sambil aduk2 melingkar secepatnya agar kuah menjadi spt sup telur. Tuang larutan maizena bertahap sambil terus diaduk hingga kuah mengental. Bumbui dng garam & lada. Angkat & sisihkan.
  • Didihkan air secukupnya dng bbrp tetes minyak. Masak sebentar secara terpisah: toge selama ± 1 mnt, bihun ± 3 mnt & mie kuning ± 3 min. Tiriskan & sisihkan.
  • Taruh mie, bihun & toge di mangkuk saji. Tuang kuah sampai menutup mie. Beri telur, daging, pangsit, ngohiong & otak2. Taburi baw.pth cincang, seledri & baw.goreng. Sajikan dng sambal.
  • * Daging babi dpt diganti dng dada ayam+tulang. Cuka hitam cina dpt diganti dng mencampur: 25 ml cuka Balsamic, 15 ml Cuka beras, 135 ml Air.
Adaptasi dari resep Ken Goh, dng sedikit modifikasi. Terima kasih Ken..:)

Bila hendak membuat sendiri, klik pada link untuk melihat resep:
Ngohiong Roll & Pangsit Goreng/Rebus.

Ingredients

  • 500 gr thick Yellow noodles, fried Shallots
  • 250 gr Rice noodles, 100 gr Beansprouts
  • 100 gr Fish cake-sliced/Shrimps-fried
  • 1 Chinese meatloaf-cut, 6 fried Wontons
  • 2 stalks Asian celery/Green onion-sliced
  • 2 cloves Garlic-minced & fried, Water
Gravy ingredients:

  • 700 ml Meat broth-from braising, Salt
  • 175-200 ml Chinese black vinegar *
  • 65 gr Corn starch+225 ml Water-diluted
  • 700 ml Water, 3 Eggs-beaten, Pepper
Braised eggs & meat ingredients:

  • 500 gr Pork belly meat *-big cut
  • 2 sheets Dried bean curd, 750 ml Water
  • 5 cloves Garlic-sliced, 1 tsp 5-spice pwd
  • 3 cm Ginger-sliced, 4 boiled Eggs-peeled
  • 1 med. size Rock sugar (diameter 4 cm)
  • 225 ml Dark soy sauce

Directions

  • Braised eggs & meat: In a pot, boil the water, garlic, ginger, dark soya sauce, rock sugar & 5-spice pwd. Add in the meat (add some more water if it`s not enough to cover the meat). Let it simmer until the meat softened for ± 15 min (depends on the thickness of your meat). After the meat softened, put in bean curd & boiled eggs. Let it simmer for another 10 min. Close the pot lid & let it rest in the pot for 15-30 min. Remove the eggs & meat from the pot; halve the eggs & slice the meat. Set aside. The broth will be tastier if you braised the meat & eggs 1 day in advance.
  • Gravy: In the same pot, pour in 700 ml water to dilute the meat broth. Gradually put in the black vinegar (if you are concern it may be too sour for your taste buds). Bring it to a boil. After the gravy is boiling, gradually add in the eggs; stir it in a circular motion as fast as possible. It will become an egg drop/flower soup. Gradually pour in the corn starch mixture; stir the gravy constantly. Season with enough salt & pepper. Remove from the heat & set aside.
  • In a pot, bring some water & a few drops of cooking oil to boil. Blanch the bean sprout (± 1 min), rice vermicelli (± 3 min) & yellow noodles (± 3 min) separately. Drain & set aside.
  • Place yellow noodles, rice noodles & bean sprouts into serving bowls. Pour in the gravy just enough to cover them. Put braised egg & meat, wonton, Chinese meatloaf & fish cakes on top. Sprinkle 1 tsp of minced garlic, celery & fried shallots. Served it with chili sauce/sliced chilies.
  • * You can substitute the pork belly with chicken breast+bones. Chinese black vinegar can be substitute with mixing 25 ml Balsamic vinegar, 15 ml Rice vinegar, 135 ml Water.
Adapted from Ken Goh recipe, with a minor modification. Thank you Ken..:)

Please click on the recipe links for homemade:
Chinese Ngohiong/Chinese Meatloaf & Fried Wonton.

Wednesday, May 14, 2014

Lemonade Teh Mint (Homemade Mint Tea Lemonade)

 

In Indonesian & English

Bahan

  • 75 ml Air/Sari jeruk sitrun/nipis, 700 ml Air
  • 1 st Parutan kulit jrk sitrun/nipis *
  • 3½ gr (10 lembar) Daun mint+100 ml Air
  • 1 st Teh hitam, 3 tangkai Daun mint
  • 50 gr Gula, 3-4 sm Madu, Es batu
  • Irisan2 bundar Jeruk sitrun/nipis

Cara membuat

  • Campur air, gula, madu parutan kulit jeruk & air jeruk di panci. Didihkan & masak sampai gula larut & rasa menyatu. Matikan api; mskkan teh & rendam ± 5 mnt. Saring dng saringan hls.
  • Blender halus 100 ml air & 10 daun mint. Tuang daun mint halus ke dlm campuran teh, aduk. Biarkan sampai mencapai suhu ruang. Mskkan lemonade ke kulkas hingga dingin.
  • Mskkan 1 tangkai daun mint ke dlm setiap gelas tinggi, beri es batu & 1-2 iris jeruk sitrun/nipis kmd tuang lemonade. Saat hari2 dingin, anda dpt menyajikan lemonade teh mint ini panas (tanpa es). Cukup utk membuat 3 gelas lemonade. 
  • * Parut bagian kuning/hijaunya saja dari kulit, jangan terkena bagian putihnya krn pahit.

Ingredients

  • 75 ml fresh Lemon/Lime juice, 700 ml Water
  • 50 gr Sugar, 1 tsp grated Lemon/Lime zest
  • 10 (3½ gr) Mint leaves+100 ml Water
  • 1 tsp Black tea, 3 sprigs Mint, Ice cubes
  • 3-4 tbsp Honey, Wheel sliced Lemon/Lime

Directions

  • Combine water, sugar, honey, lemon/lime zest & juice in a pot. Bring it to a boil until the sugar dissolves & the flavor blended. Turn off the heat; put in the tea & letting it steep for ± 5 minutes. Strain the lemonade through a fine sieve.
  • Using a blender, puree 100 ml of water with 10 mint leaves. Pour the mint leaves puree into tea mixture. Let it cool to room temperature. Refrigerate until thoroughly chilled.
  • Put 1 sprig of mint into each tall glass; add in some ice cubes & 1-2 wheel sliced lemon/lime; then pour the lemonade over. During cold days, you can also serve this homemade mint tea lemonade hot (without the ice cubes). For 3 glass of lemonade.
  • * Take the green part of the lemon/lime rind only, discard white part coz it`s bitter

Monday, May 12, 2014

Daging Besengek Jawa (Javanesse Aromatic Beef Stew)


In Indonesian & English

Bahan

  • ½ kg Daging sapi, 2 Sereh-geprek
  • 200 ml Kaldu sapi, 2 Daun salam
  • 4 Daun jeruk, 400 ml Santan kental
  • 1 cm Lengkuas-cincang, 2 sm Minyak
  • 25 ml Air asam
Haluskan:

  • 8 Bawang merah, 4 Bawang putih
  • 5 Cabai mrh, ½ st Terasi, 5 Kemiri
  • ½ st Jintan, 3 cm Kunyit, 1 st Gula
  • 2 st Garam, ½ st Lada hitam
  • ½ sm Ketumbar

Cara membuat

  • Iris2 daging agak lebar dng ketebalan ½ cm, sisihkan. Tumis bumbu halus, lengkuas, sereh, daun jeruk & salam dengan minyak. Mskkan daging & kaldu, masak sampai cairan berkurang
  • Kecilkan api, tuangi santan & air asam, masak sampai daging lunak & santan mengental sambil sesekali diaduk. Lebih enak bila kemudian daging dipanggang di oven 200° C selama 10-15 mnt (hingga daging kecoklatan).

Ingredients

  • ½ kg Beef, 2 Lemongrass-bruised
  • 1 cm Galangal-minced
  • 4 Kaffir lime leaves, 2 Bay leaves
  • 400 ml thick Coconut milk
  • 200 ml Beef broth, 2 tbsp Fry. oil
  • 25 ml Tamarind juice
Grind into a paste:

  • 8 Shallots, 4 cloves Garlic, 5 Candlenuts
  • ½ tsp Cumin, 2 tsp Salt, 1 tsp Sugar
  • ½ tbsp Coriander, 3 cm Turmeric
  • 5 Red chilies *, ½ tsp Black pepper
  • ½ tsp Shrimp paste (optional)

Directions

  • Slice the beef ½ cm thick & widely; set aside. Sauté the spices paste, galangal, lemongrass, kaffir lime leaves & bay leaves with oil. Add in the beef & broth; cook until the liquid reduced.
  • Turn the heat to low; pour in the coconut milk & tamarind juice. Bring it to a simmer; cook until the beef tender & coconut milk thickens. Will taste better if you bake the beef in the oven over 200° C for 10-15 minutes.
  • * It is necessary to use the red chilies to get the flavor. Discard the chilies seeds & membranes if you don`t want the dish to be too spicy.

Thursday, May 8, 2014

Tumis Daging Alla Mongolia (Mongolian Beef)


In Indonesian & English

Bahan

  • 500 gr Daging sancan-iris tipis2
  • 2 Daun bawang bsr/prei-potong diagonal
  • 1 Baw.bombay kecil-iris, Minyak goreng
Bahan perendam:

  • 1 st Angciu/arak Shaoxing wine
  • 1 sm Saus soya, 2 sm Maizena
  • ½ st Lada putih bubuk
Bahan saus:

  • 1 sm Saus hoisin, 1 st Jahe cincang
  • 10 gr/2 Baw.putih-cincang hls, 3 sm Air
  • 1 sm Gula merah-sisir, 1 sm Saus tiram
  • 1 st Saus soya pekat/kecap deluxe
  • ½ st Lada pth bubuk, 1 st Minyak wijen
  • 1 sm Minyak, 1 st Cabai bbk (opsional)

Cara membuat

  • Saus: Tumis baw.putih & jahe dng minyak di atas api sedang-kecil sampai harum. Besarkan api ke sedang, mskkan air, gula mrh & bahan2 lain. Aduk terus hingga gula larut & saus mengental. Angkat dari api & sisihkan.
  • Campur rata daging dng saus soya, lada bbk & angciu, biarkan selama 10 mnt. Campur daging dng maizena, biarkan lagi selama 5 mnt.
  • Panaskan minyak yg cukup di wajan dng api sedang-besar. Mskkan daging, masak & aduk2 daging sampai sisi2 tepiannya mulai berwarna gelap. Angkat daging dari wajan, taruh di atas piring berlapis kertas roti utk menyerap kelebihan minyak. Klrkan sisa minyak bekas menggoreng dari wajan, sisakan 1 sm minyak saja di wajan.
  • Ltkkan kembali wajan di api, tumis baw.bombay sampai layu. Mskkan kembali daging ke wajan & masak 2 mnt. Tuang campuran saus, aduk sampai daging tersaput saus dng rata (1-2 mnt). Beri dn bawang/prei, masak lagi selama 1 menit. Angkat, sajikan segera dng nasi hangat atau mie.

Ingredients

  • 500 gr Flank steak-thinly sliced
  • 2 Green onions/Leeks-diagonal sliced
  • 1 small Onion-thinly sliced, Frying oil
Marinate ingredients:

  • 1 tsp Chinese cooking wine/Dry sherry
  • 1 tbsp light Soy sauce
  • ½ tsp ground Pepper, 2 tbsp Cornstarch
Sauce ingredients:

  • 1 tsp minced Ginger, 3 tbsp Water
  • 2 (10 gr) cloves Garlic-minced
  • 1 tbsp Oyster sauce, 1 tbsp Fry. oil
  • 1 tbsp dark Palm sugar
  • 1 tsp dark Soy sauce
  • 1 tbsp Hoisin sauce1 tsp Sesame oil
  • ½ tsp ground White pepper
  • 1 tsp Chili flakes (optional)

Directions

  • Sauce: Sauté minced garlic & ginger with cooking oil in a saucepan over medium-low heat until fragrant. Turn the heat to medium; add in water, palm sugar & other sauce ingredients. Stirring continuously until the sugar dissolved & the sauce thickens. Remove from the heat; set aside.
  • Marinate the beef with light soy sauce, white pepper & cooking wine for 10 minutes. Combine the beef with cornstarch; let it sit for about 5 minutes.
  • Meanwhile, heat up enough cooking oil in a wok/skillet over medium-high heat. Put in the beef; cook & stirring the beef around until the beef begins to darken on the edges. Remove the beef from the wok; place them in a paper towel-lined plate to absorb excess oil. Pour most of the oil out of the wok/skillet; leaving only about 1 tbsp of it inside of the wok.
  • Put the wok back over the heat; sauté the onion until translucent. Add the meat back into the wok & stir fry for 2 minutes. Pour in the sauce mixture; stirring until the sauce covers the meat evenly (1-2 minutes). Put in green onion/leeks; cook for 1 minute more. Remove from the wok; serve immediately with steamed rice or noodle

Wednesday, May 7, 2014

Siomay Bandung (Steamed Fish Dumplings Bandung Style)


In Indonesian & English

Bahan

  • 20 lbr Kulit pangsit-ptg jadi lingkaran 8 cm *
  • 2 Telur rebus-belah, 2 Tahu-ptg segitiga
  • 2 Kentang sdng, 2 Pare kcl-belah, buang biji
  • 4 lbr Daun kol lebar, Air & Minyak seckpnya
  • Garam+Baw.pth+Ketumbar bbk+Air seckpnya
Bahan isi:
  • 300 gr Ayam cincang, 1 Telur-kocok
  • 300 gr Ikan tenggiri/Udang-cincang
  • 200 gr Tepung tapioka, 50 ml Air
  • 2 st Jahe cincang, 2 st Minyak wijen
  • 4 Baw.merah & 2 Baw.putih-iris2
  • 75 gr Labu siam-parut hls, 2 st Garam
  • 1 sm Saus soya, ½ st Lada bubuk
  • 2 Daun bawang-iris hls, 1 st Gula

Bahan saus kacang:

  • 250 gr Kacang tanah-goreng, 300 ml Air
  • 3 Baw.pth-tumis, 2 cm Kencur, Garam
  • 3 Cabai mrh & 4 Rawit-tumis, 2 Daun jeruk
  • 4 Kemiri-sangrai, 25 gr Gula merah
Pelengkap:

  • Kecap manis, Saus tomat/sambal, Jrk limo

Cara membuat

  • Persiapan: Rendam tahu dlm larutan air+garam+ketumbar+baw.pth selama 20 mnt kmd kukus sebentar/goreng hingga berkulit. Kukus kentang ½ matang kmd belah 2. Kerok bagian tengah tahu, kentang & pare hingga berbk spt mangkuk. Keluarkan bagian kuning dari telur rebus. Tipiskan bagian yg terkeras dari tulang daun kol kmd rebus hingga lemas saja, tiriskan.
  • Isi: Tumis bawang2. Angkat, campur dng semua bhn isi (kecuali daun bawang & labu). Blender hingga lembut. Keluarkan dari blender, beri dn bawang & labu siam, aduk rata.
  • Pembentukan: Lkkan 2 st adonan isi di tengah kulit pangsit. Tekuk kulit ke arah sisi tepi2 adonan isi, btk spt mangkuk. Perlahan tekan kulit kearah adonan isi utk merapatkankan, biarkan bagian atas adonan isi tetap terbuka. Lekuk2an kulit dng cara menekan2nya di beberapa bagian ke arah adonan isi menggunakan ujung gagang sendok. Tekan permukaan adonan isi dng punggung sendok utk memadatkan adonan. Tekan bagian bawah adonan utk meratakan dasar. Mskkan juga adonan isi ke dlm telur, kentang, tahu & pare. Ltkkan adonan isi di tengah daun kol (jumlah bahan isian tergantung besar ukuran kol). Lipat/Gulung kol agar menutupi bahan isian dng rapi.
  • Panaskan kukusan. Olesi dasar wadah kukusan dng minyak agar siomay tidak lengket. Atur siomay di wadah, beri jarak diantaranya ± 1½ cm agar tidak saling melekat. Kukus hingga matang (± 20 mnt). Klrkan dari kukusan. Kukus telur, tahu, pare, kol & kentang hingga matang.
  • Saus Kacang: Tumbuk/Blender kacang tetapi jangan terlalu halus, sisihkan. Haluskan cabai2, bawang, kemiri & kencur. Masak bumbu kacang & bumbu halus tsb dng air, dn jeruk, garam & gula hingga mengental & berminyak. Angkat dari api, buang dn jrk.
  • Atur siomay bersama kol, telur, kentang, tahu & pare isi di piring saji, siram dng saus kacang & beri perasan air jeruk limo. Sajikan dng kecap manis & saus tomat/sambal.
  • Untuk membuat kulit pangsit sendiri, klik di link ini: Pangsit Goreng/Rebus

Ingredients
  • 20 Wonton wrappers-cut into 8 cm circles**
  • 2 boiled Eggs-halved, 2 Tofu-triangle cut
  • 2 small Bitter gourds-halved & seeded
  • 2 medium Potatoes, enough Water & Oil
  • 4 wide Cabbage leaves
  • Salt+ground Garlic+Coriander+Water
Filling:
  • 300 gr ground Chicken, 1 Egg-beaten
  • 300 gr Spanish mackerels fillet *
  • 200 gr Tapioca flour, 2 tsp Sesame oil
  • 2 tsp minced Ginger, 50 ml Water
  • 4 Shallots & 2 cloves Garlic-sliced
  • 75 gr Chayote- grated, 1 tsp Sugar
  • 1 tsp Soya sauce, ½ tsp ground Pepper
  • 2 Green onions-sliced, 2 tsp Salt
Peanut sauce:

  • 250 gr Peanuts-fried, 25 gr Palm sugar
  • 3 cloves Garlic-sautéed, enough Salt
  • 3 Red chilies+4 Bird`s eye chilies-sautéed
  • 300 ml Water, 4 Candlenuts-toasted
  • 2 Kaffir lime leaves, 2 cm Lesser galangal
Condiments:

  • Sweet soy sauce, Chili/Tomato sauce
  • Kaffir lime juice

Direction

  • Preparation: Soak tofu in enough salt+garlic+coriander+water mixture for 20 min; then steam/fry them. Steam potatoes just until ½ cooked; then halve. Scoop out center of the tofu, potatoes & bitter gourds with a teaspoon to form them into a cup. Remove the egg yolks from boiled eggs. Trim the cabbage thickest center stem (hard spine) & then cook for a while just until softened; drain. Chopped the fish/shrimps, set aside.
  • Filling: Sauté shallots & garlic; remove from the heat. Put all of the filling ingredients (with the exception of green onions & chayote) in a food processor/blender. Process until finely ground. Remove from the blender; stir in the green onions & chayote.
  • Wrapping procedure: Put 2 tsp of filling in the center of a wrapper. Fold up the wrapped along the filling sides; shape it into a cup. Gently squeeze to seal the wrapper sides (leave the upper side of filling uncover). Pleats the excess wrapper with the handle of a spoon. Press down the filling surface with the back of a spoon to compact the filling. Press down the dumpling bottom to flattened. Put also some filling into the eggs, potatoes, tofu & bitter gourds cups. Place some filling in the center of cabbage leaves (the amount depends on the cabbage size). Wrap cabbage leaves to cover the filling neatly.
  • Heat a steamer. Lightly grease the base of steamer tray. Place dumplings ± 1½ cm apart on the steamer tray. Steam until they are cooked (± 20 min); remove dumplings from the steamer. Steam also the eggs, tofu, biter gourd, cabbage rolls & potatoes.
  • Peanut sauce: Grind the peanuts until they are fairly smooth but still a bit chunky; set aside. Finely grind the chilies, garlic, candlenuts & lesser galangal. Cook ground peanuts & spices with water, kaffir lime leaves, salt & sugar until the sauce thickens & greasy. Remove from the heat & discard the lime leaves.
  • Place some steamed dumplings, rolled cabbage, egg, potato, tofu & bitter gourd in serving plates. Pour over some peanut sauce & then sprinkle kaffir lime juice on top. Serve the dish with sweet soy sauce & chili/tomato sauce.
  • * You can substitute it with other white fish such as cod, featherback, mahi-mahi or also possible to use medium size shrimps.
  • ** For making homemade wonton wrapper, please click on this link: Fried/Boiled Wonton

Tuesday, May 6, 2014

Pancake Kentang Jerman (German Potato Pancakes/Kartoffelpuffer)


In Indonesian & English

Bahan

  • 1 kg Kentang-kupas & cuci, Pala bubuk
  • 1 Bawang bombay sedang-cincang halus
  • 3 Telur-kocok, Mnyk sayur/canola, Garam
  • ½ st Thyme, 4-5 sm Havermout/serelia
  • 2 sm Peterseli cincang, Lada hitam bubuk
Saus apel:

  • 4 Apel, 50 gr Gula, ½ st Kayu manis bbk
  • 175 ml Air, 1-2 st Air jrk lemon/nipis
  • 2 strip Kulit jrk lemon
Saus krim bawang putih:

  • 125 gr Krim asam/Yoghurt tawar, Garam
  • 125 gr Cream cheese, Lada bubuk
  • 1 sm Peterseli/Daun lokio cincang
  • 1 st Air jrk nipis, ½ st Minyak sayur
  • 1-1½ Bawang putih-cincang halus

Cara membuat

  • Parut halus ketang dng parutan keju/sayuran, gunakan lubang parutan yang terkecilnya. Tuang kentang parut ke dlm selmbr kain saring/lap bersih. Siapkan mangkuk, peras2 keras hingga sebanyak mungkin cairan kentang tertampung di dalam mangkuk (kentang sekering mungkin). Biarkan cairan di dlm mangkuk selama 2-3 mnt. Anda akan melihat bahwa cairan terbagi 2 yaitu: pati kentang, yg terlihat lbh kental, terletak di dasar mangkuk & cairan bening yg terletak di atas. Buang cairan bening tsb dari mangkuk, biarkan pati kentang tetap di dlmnya. Mskkan kentang parut kering ke dlm mangkuk berisi pati kentang. Beri telur, havermout, garam, lada & pala, aduk rata. Diamkan adonan ± 10-15 mnt sampai cairan sedikit terserap oleh havermout. Mskkan baw.bombay cincang, peterseli & thyme, aduk rata.
  • Saus krim bawang putih: Campur rata krim asam & cream cheese. Beri bawang putih & peterseli/lokio, aduk rata. Mskkan air nipis & minyak, aduk hingga adonan lembut. Bumbui dng garam & lada.
  • Saus apel: Kupas, buang bagian tengah apel yg keras, ptg apel kecil2. Mskkan ke panci dng bahan2 saus apel lainnya. Tutup panci, masak di api sedang-kecil sampai empuk (± 20 mnt). Angkat dari api, buang kulit jrknya. Biarkan mendingin, hlskan dng garpu/alat penghalus kentang.
  • Panaskan minyak secukupnya di pan anti lengket dng api sedang. Mskkan per 1 sm munjung adonan ke pan, tekan perlahan dng spatula utk meratakan pancake. Goreng sampai kuning kecoklatan. Balik, goreng juga sisi tsb sampai kuning kecoklatan & crispy. Tiriskan di kertas roti. Hidangkan panas2 dng saus apel atau saus krim bawang putih.

Ingredients

  • 1 kg starchy Potatoes-peeled & rinsed
  • 1 medium Onion-chopped very finely, Salt
  • 3 Eggs-beaten, 4-5 tbsp Rolled oats
  • ½ tsp Thyme, ground Nutmeg, black Pepper
  • 2 tbsp chopped Parsley, Canola/Veg. oil
Applesauce:

  • 4 Apples, ½ tsp ground Cinnamon
  • 175 ml Water, 1-2 tsp Lemon juice
  • 50 gr Sugar, 2 strips Lemon peel
Creamy garlic dip:

  • 125 gr Sour cream/plain Yoghurt
  • 125 gr Cream cheese, Salt
  • 1 tbsp chopped Parsley/Chives
  • ½ tsp Vegetable oil, ground Pepper
  • 1-1½ cloves Garlic-minced
  • 1 tsp Lemon juice

Directions

  • Grate the potatoes finely with a cheese/vegetable grater; use the finest setting/side of your grater. Put grated potatoes in a clean cheese/dish cloth & wring/squeeze out excess moisture as much as possible into a bowl. Leave the liquid to settle in the bowl for 2-3 minutes. You will find that there are 2 parts of liquid on the bowl; the starch, which is thicker in appearance & sits at the bottom of the bowl, whereas the watery liquid rises to the top. Pour the watery liquid out of the bowl, leaving the potato starch to sit at the bottom. Put potatoes into the bowl with starch. Stir in the eggs, oats & seasoning. Let it sit for ± 10-15 minutes to let the oats to soak up the liquid of the dough a bit. Put in chopped onion, parsley & thyme; combine them well.
  • Creamy garlic dip: Mix the sour cream & cream cheese well. Stir in garlic & parsley. Add in lemon juice & oil to make a smooth creamy texture. Season with enough salt & pepper to taste.
  • Applesauce: Peeled, cored & then chop the apples. Put them into a pot together with other ingredients. Cover; cook over medium-low heat until the apples are soft (± 20 minutes). Remove from the heat; discard the lemon peel. Allow to cool a bit & then mash with potato masher or fork.
  • Heat some oil in a non-stick frying pan over medium heat. Drop each 1 spoonful of batter into the pan; flatten lightly with a spatula. Fry until golden brown; flip it over. Fry also the other side until golden brown & crisp. Drain on paper towel. Serve while they are still hot with some apple sauce or creamy garlic dip.

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