Semarang Sari Belut rasa eco





Perlu di coba nih teman-teman disini spesial masakan belut dijamim puas.

Belut yang di dimasak beratnya bisa hampir mencapai 1 kg

Dimasak oleh ahlinya ikan belut ini ga ada bau amisnya .

Masakan specialnya disini belut bakar dan pepes belut garang asem nya.



SARI BELUT RASA ECO

Jl. Pleburan Barat 24 Semarang
GPS Garmin S06 59.842 E110 25.477
20090725

Roti Bawean - 9th Day Iftar


Requested by Mr Hubby...when I asked him yesterday morning what does he want for iftar..he asked for this...I called it 'roti prata boyan'...sedap sekali sekali makan ni..the 'sambal cicah'(sauce for dipping), normally we bought are the sambal tumis ikan bilis(anchovies), but since Mr Hubby's wife(Me) is very the 'rajin'(harworking) I made sambal tumis ayam to go with it!!

The reason why I made sambal tumis ayam was it saved me time rather to cook another dish for sahur. as my kids dont eat ikan bilis....so again trying to be idle, or the right word trying to be productive?hehe.....When Mr Hubby asked me 'eh, patut makan dengan sambal tumis ikan bilis kan?'... I answered softly...boleh lah tu, sambal jugak apeer!!..wakaka..

Ingredients:-
650g plain flour
320ml warm water
60ml vegetable oil
2 tbsp ghee oil
1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt

Method:-
Mix warm water, oil, ghee oil, baking powder, sugar and salt in a bowl and stir. Add in flour bit by bit and knead to form a soft dough. Make a few balls to the size of your preference and let it rest for a while.

Ingredients for Filling:-
1 kg potatoes(cleaned and boil till soft, discard skin and mashed it)
3 eggs (slightly beaten- just slightly)
spring onions and Chinese celery to estimate sliced thinly
2 big onions diced
a bit of mixed vegetables(optional)- I didn't put
a bit of pepper powder
salt to taste
*Mix all the ingredients and adjust to taste

Method Roti Bawean 1:- ( I used this method easier)
Roll out one of the balls to form a circle. Put some filling on it and fold it like a square. Fried on a flat pan like frying the roti canai/prata. Add oil once in a while and dish out when golden yellow.

Method Roti Bawean 2:-(This metod like kneading the roti prata/canai)
Take 2 balls. Roll out one ball to form a circle. the other ball knead thin to form a bigger circle. Add some oil on it. fold out dough like a snail and let it rest for a while. Later knead again to make it flatten. Take the first dough and fill with filling. Cover the dough with the second one and seal nicely. Fry till cook.
Sources:-From Rozzan Shared recipes.

Sambal Tumis Ayam

The sambal tumis ayam was actually for sahur ... since I made the roti bawean, and the sauce is sambal tumis, I used this sambal for the sauce...'kill 2 birds with 1 stone?'...

Ingredients:-
1 whole chicken (cut to preference)
*marinate with turmeric powder and salt and deep fried till 1/2 cook

Blended ingredients:-
3 big onions
30 dried chillies
1 inc ginger
3 garlics
a bit of dried shrimp paste(belacan)
tarmarind juice to estimate
100ml coconut milk
2-3 cups of water
2 tbsp sugar or to taste
salt to taste
oil

Method:-
Heat oil on wok and saute blended ingredients till oil goes up the surface.Add some water if necessary. Add in tarmarind juice, coconut milk, chicken and water. Stir well and add in salt and sugar. Stir again and let the it simmer till the chicken cooked. Turn the heat to low and let it for another 3-5 minutes. Ready
Sources:-From Rozzan shared recipes.

Manisan Kolang Kaling / Buah Atap


Sumber: Ika Kurnia

Bahan:
2 kg buah atap/kolang-kaling
2 liter air cucian beras *)
1, 5 liter air
4 lembar daun jeruk purut
2 lembar daun pandan, potong-potong
600 g gula pasir
pewarna merah

Cara membuat:
Cuci bersih kolang-kaling. Rendam kolang-kaling dalam air cucian beras selama 4 jam atau lebih agar lendir dan aroma asamnya hilang. Tiriskan.Bilas dengan air bersih, tiriskan kembali.
Rebus kolang-kaling bersama air, daun jeruk, dan daun pandan hingga mendidih.
Masukkan gula dan beri beberapa tetes pewarna merah. Masak terus hingga air berkurang dan kolang-kaling menjadi merah. Tiriskan kolang-kaling.
Jerangkan air siropnya hingga agak kental. Masukkan kembali kolang-kaling dan masak dengan api kecil hingga air siropnya habis atau hampir kering. Angkat.
Dinginkan. Taruh dalam wadah tertutup. Simpan dalam lemari es.

Untuk 2 kg

*) Air cucian beras adalah air yang keruh saat beras disiram air bersih dan diaduk/dicuci.

Apple Tart Streusel


Sumber: Vitri (Natural Cooking Club)

Kulit Pie :
150 gr Butter
250 gr Margarine
250 gr Gula halus (bubuk)
750 gr Terigu
3 butir Telur
1/2 sdt Vanili bubuk
1/2 sdt Baking Powder

Filling :
1 sdm butter
1/2 kg Apel Hijau, kupas, iris2, beri air jeruk lemon / nipis sedikit, aduk rata
100 gr kismis, rendam air panas, lalu tiriskan
1/2 sdt kayu manis bubuk
75 gr gula pasir
1 sdm tepung maizena, larutkan dengan air

Streusel :
150 gr gula halus
1/4 sdt baking powder
100 gr butter
150 gr terigu
50 gr Kacang Almond, dihaluskan
Kacang Almond iris, secukupnya

Cara membuat :
Kulit pie : aduk rata semua bahan pelan2, lalu cetak di cetakan pie. Tusuk2 dengan garpu.
Filling : lelehkan butter, masukkan semua bahan, aduk rata, masak sebentar saja cukup hingga maizena mengental. Isi ke dalam kulit pie

Streusel : aduk semua bahan dengan garpu hingga berbutir2, taburkan diatas isi. Taburi kacang almond iris jika suka
Panggang hingga matang dengan panas oven 170 C

Hasil : 1 loyang pie besar, tapi bisa juga dibikin kecil2 ... bisa jadi banyak

Kastengel Krudang


Sumber: Yunita Bahan : 200 grm margarin 1 btr telur 1 btr Putih telur 50 grm keju parut 100 grm krupuk udang (yg sudah digoreng, ditiriskan, di blender smp halus) 200 grm tepung trigu kuning telur utk memoles 50 grm keju parut utk taburan Cara :
  1. Kocok margarin hingga lembut (kurleb 5-7 menit), tambahkan keju parut & kerupuk udang halus. Aduk rata.
  2. Tambahkan tepung terigu. (kalo pake spatula susyah mengaduknya, pake tangan aja. Asal tangan dah bersih or pake sarung tangan plastik). Aduk rata. Diamkan sesaat (boleh dimasukkan ke lemari es kurleb 15-30 mnt) agar adonan mudah digiling.
  3. Giling adonan setebal yg diinginkan (misal : 1/2 cm) Pake 2 penggaris biar sama rata.kemudian cetak dg cetakan kastengel ato bentuk bunga.Tata dlm loyang. Olesi dg kuning telur dan taburi keju
  4. parut diatasnya.
  5. oven dengan api sedang. Untuk waktunya maaf..aku lupa tidak melihat jam brp menitnya (lempar centhong ke kepala sendiri deh...;p) Habis suka lihat langsung ke kue yg di oven. Kalo dah agak matang, posisi loyang yg plg bawah di tuker ma loyang yg diatasnya.

Trik Memisahkan Kuning Telur


Cara 1 (postingan Misne Sadyardjo):
  • Pecahkan telur dlm sebuah mangkok kecil, kmd ambil kuning telurnya dg sendok sayur spt terlihat dlm foto berikut. oya, sewaktu memecahkan kulitnya, hati2 jangan sampai kena kuningnya, maksudnya jgn tll semangad gitu...:).
Cara 2 (postingan Shirley)
  • Kalo cuman sedikit, biasanya aku tuang-tuang aja di kulit telur sambil benang-benang putih telurnya aku putusin.
  • Kalo banyak, aku pecahkan di baskom lalu aku ambil dengan jari-jari yang dirapatkan dan telapak menghadap ke atas (seperti posisi tangan menampung air wudhu). Cara kedua ini lebih cepat dari yang pertama.

BUAH GOMAK

BUAH GOMAK




Bahan-bahan:-

Untuk tepung kacang hijau:
1) 500 gram kacang hijau

Untuk inti:
1) 1 biji kelapa parut
2) 1 keping gula melaka
(hancurkan)
3) 200 gram gula merah
4) ½ cawan air

Untuk doh:
1) 1 bungkus tepung pulut
2) 2 cawan tepung kacang hijau
3) Air secukupnya

Cara -cara:

Untuk tepung kacang hijau:

1) Kacang hijau dibuang kulit, dibasuh dan ditoskan.
2) Goreng tanpa minyak sehingga kemerahan.
3) Sejukkan dan mesin sehingga halus. Kemudian diayak.

Untuk inti:

1) Didihkan air, masukkan gula merah dan gula melaka. Kacau hingga gula larut.
2) Masukkan kelapa parut, kacau rata. Tutup api dan ketepikan.
Untuk buat buah gomak:
1) Bancuh tepung pulut dengan air sedikit demi sedikit sehingga sebati. Masak
sebentar di atas api.
2) Ambil sejemput tepung pulut tadi dan leperkan. Letakkan inti ditengahtengahnya.
Tutup dan leperkan semula. Buat sehingga habis.
3) Sementara itu panaskan air kukusan
4) Kukus adunan tadi sehingga masak. Angkat dan salut dengan tepung kacang
hijau.

Contoh-contoh:-

Tepung Gomak

Resepi Lemon Rosemary Grilled Chicken

Burpp.. Alhamdulillah..

Sedap juga ya rosemary grilled chicken yang hubby dan aku masak untuk berbuka. Ada rasa kemasaman limau dan sangatlah lemboot. Best makan dengan sos cendawan dan mashed potato, nasi sebelah mata pun tak pandang. Hehehe...

Disebabkan takde grill yang sesuweyy untuk masuk dalam oven tangkring aku, last-last guna grill oven lama, letak atas dulangnya dan letak mende alah tu atas dulang tangkring. Hehe.. Menjadi juga homemade grill :p

As always, to the resepi. Dicolek dari resipi.net from jeni@resipi.net dan diedit memandai je oleh hubby and me. Hehehe.. Jangan maraaah..

Lemon Rosemary Grilled Chicken (jeni@resipi.net)
Bahan-bahan (1kg ayam)
1 kg ayam (ku guna 2 paha je)
1 biji lemon (ku guna 2 limau kasturi je)
3 ulas bawang putih
2 sb olive oil (tarak, jadi guna 1sk minyak bijan+minyak masak. Jangan banyak, kang terover bau pula)
segenggam rosemary kering (ku guna dalam 2sb)
1sb serbuk lada hitam
2 biji kentang dibelah 2
2 biji tomato
baby karot
1bj bawang besar dibelah 4

Caramu:
  1. Lemon, kentang, dan bawang putih direbus selama 15 min. Angkat dan tos.
  2. Tumbuk bawang putih dan rosemary sampai lumat.
  3. Gaulkan bahan tumbuk dengan olive oil dan campur sedikit garam dan serbuk lada hitam.
  4. Ambik sedikit bahan tadi dan gaulkan kentang, bawang besar, karot dan tomato.
  5. Ambik lemon tadi, cucuk dengan garfu supaya jusnya keluar nanti dan sumbat ke dalam perut ayam.
  6. Sumbatkan juga kentang, bawang dan karot ke dalam ayam.
  7. Cucuk lubang ayam supaya tidak terkeluar bahan-bahan tadi.
  8. Lumurkan ayam dengan bahan tumbuk tadi.
  9. Susun ketang, tomato, bawang dan karot, bakar dalam oven 180C selama 1 jam/hingga masak.

Caraku:

  1. Tumbuk bawang putih, lada hitam, dan rosemary hingga lumat.
  2. Ambik plastic seal bag, masukkan 2 dada ayam tadi bersama bahan tumbuk, kentang, tomato, karot dan bawang.
  3. Masukkan jus limau kasturi, minyak bijan, minyak masak, garam, dan gaul-gaulkan guna tangan supaya rata.
  4. Perap semalaman.
  5. Susun ayam dan bahan-bahan lain atas grill, bakar 180C selama sejam. Air jus ayam akan menitik ke dalam loyang dibawah grill. (Seeloknya tomato masuk 10 min terakhir, takut dia kecut but it's up to you. Kalau nak letak sume dalam dish dan bakar gitu aje pun takde masalah.)

Yummy.. Tapi terlupa nak letak tomato dan bawang daaa.. Al-kisahnya letak terung, tapi tengok jadi layu je. Huhu.. Patut last minit letak :p Grill macam ni tak berapa basah, sebab ayamnya dak direndam dalam jusnya sendiri. Mau basah letak je dalam caserole dish.

Sedap diratah atau makan dengan nasi beriani, coleslaw, mashed potatoes, dan sos cendawan/black pepper

Masak Bareng : Sambal Nanas

Yippieee.... ini setoranku buat entry bulan ini.
Dengan beribu maaf, kali ini terpaksa repost lagi.

Awalnya pengen bikin sambal beneran tapi..... sampe akhir deadline kok ya ga sempat-sempat nyambal. Terpaksa deh repost. Heran deh, semakin hari kok waktu rasanya seperti benar-benar berlari. Hampir setiap hari kejar-kejaran antara kesibukan di luar dan di dalam rumah (termasuk masak, berbenah sampe target ibadah di bulan Ramadhan).

Balik ke entry, saya kurang begitu jelas dari mana asal sambal nanas ini. Apakah dari Aceh, Palembang atau Jambi (atau mungkin daerah lainnya)? Soalnya di daerah asal saya (Jambi), sambal ini begitu familiar. Biasanya untuk pendamping masakan berempah seperti kari atau gulai. Rasanya pedas, asem, manis dan segar. Pokoknya enak deh.

Resepnya tinggal liat di sini ya....

Special Ramadhan Porridge with Opor Gravy

Bubur Kuah Opor
I’m a porridge lover *Tata --> seriously thinking… what kind of food I dislike? --> Can’t figure out the answer :D*. Hmm… what a warm and yummy dish to fill our empty belly after fasting from dawn to dusk. Thanks Allah… it was so comfortable in my belly… I have a good news to tell you buddies, hahahaha *wanna laugh first* --> I’M NO LONGER ALLERGIC TO SHRIMP yay!!!! How come? Of cos I’ve trained myself to consume shrimps, small amount for the initial trials. In the very first trial, it was little bit hard, I had to convince myself that I could eat shrimp without getting terrible itchy and many small bumps on my face. I said to myself that I would be fine, no itches! It worked, though I could feel my lips were slightly itchy – but only happened on my lips and only for a while. For the next trials, it always worked. I also asked my friend who is allergic to shrimp to eat the shrimp that I tried. Actually her allergy is worse than mine But, when she was going to eat it, her mind suggested her that she would be allergic *she told me about it*. And the result? Yes, she was. On her next trial, I convinced her to eat shrimp with a condition that she must have had a strong faith that she’d be okay eating that shrimp, she wouldn’t get itchy. And??? It worked to her too! Then I got the KEY! That faith, the faith to convince ourselves that we’ll be okay. Although the truth can’t be proved scientifically yet, what I could learn from here was positive faith will yield positive result :D. And besides my genetic, I think my worries and negative feeling and thought about what would happen to me before consuming shrimp might have had caused the terrible effect of consuming it. And finally? Hohoho… shrimps do taste GOOOOOD…

NOTE --> For you who suffer from a big allergic to shrimp, DO NOT TRY THIS AT HOME hehehehe… Consult with your doctor (^_^)v


Porridge with Opor Gravy

Ingredients:
150 gram rice, rinse well and soak overnight, drain
800 ml chicken/shrimp stock (made from 800 ml water boiled with chicken meat or shrimp or both combination)
Salt to taste

Toppings:
Shrimps --> peeled, deveined, rinsed then boiled with the water to make stock, drain
Shredded Chicken --> I sliced it instead of shredded it :D
Sliced rolled fried egg
Enoki Mushroom --> sauté for a while with soya sauce
Chips/Kerupuk --> You can use shrimp chips
Green onion, chopped
Fried Shallots or Fried Garlic
Candlenuts Sambal *you can see the recipe in the directions*

Gravy:
Opor Gravy <-- Click to get the recipe

Directions:

1. Reheat the stock on a medium heat in a saucepan. Bring the rice into the saucepan, add some salt. Stir continuously with wooden spatula until you get the desired porridge thickness and the porridge is done. You can add some boiling water if your porridge isn’t done yet but the stock has evaporated. Remove from heat.
2. Candlenuts Sambal: Boil/Steam 3 red chilies with 4 candlenuts and 5 bird eye chilies. Grind the ingredients until soft with a little pinch of salt.
3. Place the porridge in a bowl, add its toppings and Candlenuts Sambal. Pour it with Opor gravy. Enjoy! :D


gzdgzgdz


Bubur Spesial Kuah Opor

Bahan:
150 gram beras --> cuci bersih, rendam semalaman, lalu tiriskan
800 ml kaldu (ayam/udang/kombinasi ayam udang)
Garam secukupnya

Taburan dan Pelengkap:
Udang --> Hilangkan kepala, buang kulitnya, belah punggungnya, cuci bersih lalu rebus dengan air untuk membuat kaldu
Ayam suwir
Telur dadar gulung iris
Jamur Enoki --> tumis sebentar dengan soya sauce
Kerupuk
Daun bawang, iris
Bawang goreng atau bawang putih goreng
Sambal Kemiri *resep di bawah*

Kuah:
Kuah Opor <-- Klik untuk resepnya

Cara Membuat:

1. Panaskan kembali kaldu, masukkan beras dan tambahkan sedikit garam. Aduk terus sampai matang dan mendapatkan kekentalan bubur yang diinginkan. Tambahkan air mendidih secukupnya jika bubur belum masak tapi air sudah habis menguap atau jika menginginkan bubur yang agak encer. Angkat.
2. Sambal Kemiri: Rebus/kukus 3 cabai merah dengan 4 kemiri dan 5 buah cabai rawit. Haluskan dengan sedikit garam.
3. Ambil bubur dalam sebuah mangkok, tambahkan pelengkap dan taburannya. Siram dengan kuah Opor dan sajikan dengan Sambal Kemiri.


Es Kelapa Muda

Udara hari ini puanaaaas poool....jam-jam kritis nech nahan haus dan lapar hiks, hiks. habis masak sayur dan lauk buat buka, bikin es kelapa muda. Alhamdulillah tadi dapet kelapa bagus, mudanya passs... Masih ada stock syrup cocopandan jodohnya kelapa muda hehehe....

Selamat berbuka puasa ya temans...


Es Kelapa Muda

Gulai Kepala Ikan (Masakan Aceh)

Bahan:
  • 1 bh Kepala Ikan
  • Ketumbar
  • Jintan manis
  • Cabe merah giling
  • Kunyit
  • 6 bh Asam sunti
  • 1 gelas santan
  • 1 bawang merah
  • 1 bawang putih
  • Jahe
  • 500 ml air
  • garam
  • merica
  • minyak goreng untuk menumis
Cara membuat:
  1. Belah dua kepala ikan, bersihkan, sisihkan.
  2. ketumbar, jintan manis, cabe merah, kunyit, digiling sampai halus.
  3. bawang merah, putih dan jahe digiling sampe halus.
  4. tumis gilingan bawang sampai wangi, masukan gilingan cabe, aduk rata.
  5. masukan kepala ikan, aduk rata.
  6. masukan asam sunti, aduk rata, lalu masukan santan, aduk sampai mendidih.
  7. tambah air, garam dan merica, aduk sampai mendidih.
  8. hidangkan dengan nasi hangat

Ayam Goreng Nestum Dengan Sos Madu


The original recipe is Ayam Goreng Cornflakes..but when i peeked into the pantry..our cornflakes had all gone..and i wasn't feeling like going to the mart just to get the new box of it..actually the mart is located just about 1/4 km jer from my house..but when the malas feeling melanda..the idea to improvise suddenly visits my head laaaa..since kemalasan level yg tersangat tinggi had haunted me that day, so i replaced cornflakes with nestums (nestum anak ni hehehe)..when serving, i poured some honey sauce over the chicken..the original recipe doesnt use honey sauce..the kids just luv it..the crunchiness of the chicken and the sweet and soury taste of honey and thai sauce..


AYAM GORENG NESTUM DENGAN SOS MADU

10 keping isi ayam - ambik bahagian dada and slice into thin slices
1 mangkuk nestum
4 camb tepung ubi

Bahan Perap:
3 camb rempah kari
1 camt serbuk lada sulah
1 inci halia - giling
2 ulas bawang putih - giling
1 biji telur
garam

Sos Madu:
5-6 camb pure honey
3 camb thai sauce
1 biji bawang putih - cincang halus
1 camt halia cincang
3 camb air
1 camt tepung jagung - if necessary to thicken the sauce

Cara-cara:

1. Ayam dicuci, potong menjadi keping kecik. Perap dengan bahan perapan selama 1 jam. Lagi bagus masa perap tu letak dlm peti ais.

2. Nestum dan tepung ubi dicampur bersama. Ambil isi ayam yang telah diperap, golek-golekkan di dalam mangkuk nestum dan digoreng di dalam minyak penuh hingga masak dan garing. Angkat dan sejatkan.

3. Untuk sos - masak semua bahan hingga mendidih..sesetengah orang tak letak pun bawang putih dan halia..tapi i memang suka garlic and ginger..thats why la i letak..kalau sos tak cukup pekat leh tambah bancuhan tepung ubi..tapi kalau dah pekat tak yah la letak lagi..

4. Semasa menghidang..curahkan sos ke atas ayam goreng nestum. Kalau guna cornflakes pulak, pun ikut cara yang sama..cuma cornflakes tu diramas hingga hancur..

5. Boleh makan dgn nasi putih..atau pun dijadikan snack waktu petang..kids memang suka!

Seafood Pizza -8th Day Iftar

The menu for 8th day iftar, Seafood pizza requested by Hasif....actually he wanted this the day before...but because my dad already bought the murtabak, the request has to be postponed.. the boys really enjoyed eating this..haha..love to see them eat...even Marsya managed to finish 1 slice, quite surprising for her...the dough was from CMG's recipe..memang best.. I used a 13" tray for my pizza...if were to buy..I think about S$30++...

I have been using this recipe for the dough to all my pizza..just the toppings only I changed to various flavours..anyway what to cook for break fast for today ya???...

Dough Ingredients:-
250g high protein flour(bread flour)
130 ml water
1/2 tsp salt
1/2 tbsp sugar
1 tsp yeast
1 tbsp honey
1 tbsp shortening
2 tbsp olive oil
2 garlics chopped to small pieces
1 tsp dried oregano

Pizza Sauce:-( My own version)
1 bottle pregos tomato sauce( small bottle) +1 bottle of water
2 medium size squids cut to preference
10 small size prawns
1 big onions diced
2 garlics chopped small
1 tomato diced
2 tsp chili powder
2 tsp all Italian herbs
1 tsp pepper
1-2 tsp black pepper
salt to taste
1 chicken cube
a little bit MSG

Toppings Ingredients:-
1 green capsicum sliced
1 tomato sliced
5-6 canned button mushrooms sliced
1/2 big onion sliced
1 red chili sliced (throw away the seeds)
1 brinjal sliced
cheddar cheese
Parmesan cheese
mozzarella cheese


Methods:-
FOR DOUGH:-
Sieve flour in a container, add in yeast,salt sugar,oregano and garlic. Mix well. Pour honey and olive oil, stir well in the flour.
Pour water bit by bit while kneading till form a dough. Keep on kneading till dough mix well with shortening and form a soft dough,smooth and 'bouncy'.Put dough in container that has been grease with margarine. Cover with plastic cling and let it stand for 1 hour(or let it rise 1x bigger).
OTHER METHOD:- Pour every dough ingredients to bread maker and choose the setting 'dough'. Let the machine do its work.
FOR PIZZA:-Take dough out knead for 5 minutes and put dough on pizza pan which has been greased with margarine.Press dough slightly with fingers and push towards the edge of pan.Let the edges slightly thick. Preheat oven and bake for 200c degrees for 20 minutes (original recipe was lesser-depends on preference). Take the crust out and top with sauce, followed by the toppings , Parmesan cheese,cheddar cheese and lastly mozzarella cheese.
FOR SAUCE:- Heat oil and fry onions, garlic till soft. Add in diced tomatoes, chili powder, pepper, black pepper, chicken stock and seafood. Stir well. Add in pregos sauce and 1 bottle of water.(1 bottle of sauce to 1 bottle of water). Let it simmer till cook. Turn off heat and put aside for topping.
Sources:From http://tiffinbiru.blogspot.com

Mee Hoon Goreng Lada Hitam

Side menu for the 8th day iftar..this was the same version for mee goreng blackpepper, only I changed the noodles to mee hoon...hehehe.. for the sweet menu...I didnt make any...told Mr Hubby to 'point' and 'pay' at the stall ...makin lama makin malas nampak?...hahaha..

Bawal Goreng Berempah

Black pomfret for sahur just now...recipe here... goes with asam rebus bendi(asam rebus lady's fingers)...menu simple..all sleepy heads...been struggling to update with the blogger since 5am this morning....ni baru boleh.. hisshhhhhhh

BUAH BIDARA

BUAH BIDARA




Bahan-bahan:-

Untuk inti :
1) ½ cawan gula merah
2) ¾ cawan gula putih
3) 2 cawan kelapa parut muda
4) 2 3
sudu makan tepung gandum
5) 2 helai daun pandan

Untuk kuih :
1) 1 cawan tepung gandum
2) Inti kelapa secukupnya
3) 2 cawan isi keledek (rebus dan lecek)
4) ½ biji kelapa parut (putih sahaja)

Cara -cara:-

Untuk inti :
1) Semua bahan untuk inti kecuali kelapa dimasukkan ke dalam periuk.
2) Gaul rata dan masak hingga gula larut serta mendidih.
3) Masukkan kelapa parut dan gaul rata. Angkat dan ketepikan.

Untuk kuih :
1) Gaul rata keledek dengan tepung membentuk doh. Gentel doh bulatbulat
sebesar
guli.
2) Isi inti kelapa di tengahtengah
doh.
3) Sementara itu jerang ir di dalam periuk.
4) Rebus doh berinti sehingga itimbul dan angkat. Setelah diangkat, gaulkan dengan
kelapa parut.

Resepi Almond Londons

How about that!

The ol' non-working momma has been mucking about her kitchen and tinkering with her recipe books and other whatnots for a week now. Huhu.. Maybe she needs a change of scenery and take some time off with her lil' tot and hubby.

Some people have been telling me, again and again, that Hari Raya is still a loong way to go. Yeah, I got that. But don't forget I'll be going a week before Raya so I need to asah my cookie-skills before that. For what? Kuih raya laaa. Asik beli je tiap tahun tapi tak reti-reti nak buat sendiri? So sad....... Sob sob.. Tapi kek boleh lak buat ek? Huhu... Pelik pelik...

Anyway, so far the new things I learned about biscuit-baking are:
*They are unlike making cakes. Cakes, if God-willing, don't turn hard-rock. Unless you have itchy fingers and open the oven door which will give you a flat cake.
*Biscuits and cookies don't like to be over-knead. They get hard when baked because you over-worked your gluten! (Or so I've read)
*They are more aggravating@leceh to do because you have to terap them first. If you're making 200 cookies, then be sure to have a pail of water nearby in case you doze off during the process of menerap, membakar, and menyejukkan biskut pada suhu bilik and also if you're lucky, mendeko.
*They're a lot more fun to eat especially chocolatey ones like Almond Londons because you don't have to slice 'em up first. All you need is a balang-full of cookies and you'll be as happy as Larry!

So last night was my first attempt of making Almond Londons. And I'm happy to say...Kita Berjaya Wonderpets! Huhuhu.. Before making them I had serious doubts. I mean, I never had much experience and probably will ruin all those almonds (mahal tuuu!). But dear hubby had faith in me. So I gritted my teeth and berserah sepenuhnya pada Allah dan alhamdulillah...jadi juga ya. Sooo.. Here they are:

A tray-full of yummy Almond Londons

Choc rice and gula manik for deco
Chopped almonds for deco
A balang-full of Almond Londons (50 pieces inside)
A sneak peek inside

Wanna sample? Sure, as long as I don't gobble 'em up first la :P Seriously, if you want a taste, contact me (if you live nearby la). And sementara stock masih ada la. Tengok gaya ada tangan yang asik mencelup dalam balang je :P

For 50 pieces, I'll give you RM19 sebalang. Nak masukkan lebih tak muat so for 100 pieces (2 balang)s for the price of Rm35. Huhu.. Yeke orang berminat nak beli ni? Macam ye jek ek.. Haha.. Kalau leh tempah awal sikit sebab 13 Sept nak terbanggg sudah. Hehe... (Yeke orang nak beli ni? Haha..)

Anyway, for those who are interested, here's the recipe, got from nizamadey@myresepi.com.
Thanks Nizam!

Almond London (nizamadey@myresepi.com)
Bahan-bahan (-+150 biji)
250g mentega
125g gula halus
1 biji telur
1 sk esen vanila
50g serbuk badam (optional)
200g tepung jagung
300g tepung gandum
2 sb tepung beras
1 sk baking powder
200g kacang badam (digoreng tanpa minyak) (I just put in the oven for 5min, 160 degrees celcius)
50g badam cincang (hiasan)
-+ 700g coklat masakan + 1/2 sb shortening
Cara-cara:
  1. Pukul mentega dengan gula hingga kembang.
  2. Masukkan telur, esen vanila, dan pukul lagi.
  3. Masukkan serbuk badam, kacau.
  4. Ayak bersama tepung jagung, tepung beras, baking powder dan gaulkab bersama adunan tadi.
  5. Masukkan tepung gandum sedikit demi sedikit, hingga jadi doh (doh agak rapuh).
  6. Bentukkan doh menjadi bulat-bulat kecil/lonjong dan masukkan badam di dalamnya.
  7. Letakkan di atas dulang pembakar yang dilengserkan sedikit mentega.
  8. Bakar pada suhu 200C, 20 min (I cook about 10-15 sebab taknak terlampau perang sangat guna oven tangkring).
  9. Cairkan coklat masakan secara double boil (bekas tahan panas di atas periuk berisi air mendidih).
  10. Masukkan biskut (pastikan dah betul-betul sejuk) ke dalam mangkuk kertas atau celup ke dalam coklat cair (ku sudukan guna sudu coleslaw KFC je sonang). Taburkan badam cincang diatas.
  11. Biarkan kering seketika dan sedia dimakan/disimpan.

Lidah Kucing Mocca


Ganti pasta mocca dengan pasta vanilla untuk mendapat rasa Vanilla, demikian juga untuk mendapatkan rasa lain anda tinggal mengganti ‘perasa’-nya saja.

Bahan:

  • 250 gr Mentega
    175 gr Gula halus
    75 cc Putih telur
    250 gr Tepung terigu protein sedang
    1 sdm Mocca pasta
    ¼ gr Baking powder
    ½ sdt Emplex (perenyah kue kering, optional)

Cara Membuat:

  1. Kocok mentega, gula, dan mocca pasta hingga mengembang sekali.
  2. Tuang putih telur, lanjutkan mengocok, lalu masukkan tepung terigu dan baking powder, kocok dengan speed rendah hingga rata.
  3. Poles loyang dengan mentega lalu spuit adonan bentuk jari lurus-lurus.
  4. Panggang dengan panas api 1500 C selama ± 20 menit.

A BZ Week- And A VERY Special Break Fast

How time flies when you're bz!

Yup, it has been a very busy week for us, especially your's truly. Hubby's friend, Wilson, wanted to order a cheesecake a few days back, so I made a sample for him to taste, to see if it's to his liking.

You know cheesecakes. They never taste the same, as there are plenty of different kinds of recipes to choose from. Some are dense, others are airy and light, and a few are velvety and smooth. Anyway, I made a Cotton Soft Japanese Cheesecake as a sample, which to both my husband and I, tastes just like eating pure, creamy cheese. Personally, we like non-baked blueberry cheesecake the best as the presence of yoghurt adds a delicious tang to the cheesecake. I don't have the recipe at the moment but one day I'll make another and upload the recipe with its picture. Oh yeah, anyone who's interested can order a cotton soft japanese cheesecake, about 400g for RM15 or so, anytime, anyday. Cheesecakes are supposedly to be expensive but I'll give a discount (eventhough cream cheese here are frightfully expensive than Semenanjung :p).



Chock-full of cream cheese
Back to the story. After a hard week's worth of work (doing what? Experimenting of course!), I just didn't have the time (and energy) to fix a difficult meal. So my hubby gallantly offered to cook today, making a delicious Nasi Beriani ala Gam style and Daging Beriani to break our fast. And truthfully, he made it better than I ever will! The recipe? Maybe later, there's a lot of ingredients involved and I just don't have the energy to type a looong story :p



Nasi Beriani ala Gam style- just put the Daging Beriani in a pot and top it with the cooked Nasi Beriani, then leave it to cook again slowly (though he did it his way and did it the other way round :p)

A simple dish- but full of flavour

The cook's been on strike for a week (lesu sebenarnya :p) and didn't have any ideas to for break-fasting meals but she'll be back tomorrow (hopefully) with a new recipe that's never been tried and tested. See ya!

BINGKA UBI

BINGKA UBI





Bahan-bahan:-


1) 5 cawan ubi parut
2) 6 cawan santan pekat
3) 3 biji telur ayam
4) 2 cawan gula pasir
5) 1 cawan gula merah
6) 1 sudu teh garam


Cara -cara :

1) Masukkan semua bahan kecuali minyak masak di dalam mangkuk dan digaul rata.
2) Sapu rata loyang dengan minyak masak. Tuangkan adunan tadi ke dalam loyang.
3) Masukkan loyang ke dalam ketuhar dan bakarpada suhu 180'C selama 1 jam
/masak.
4) Sejukkan dan potong.


Contoh - contoh :-


Kue Kering Istimewa untuk Lebaran

Bingung memilih kue kering untuk suguhan lebaran? Cobalah membuat sendiri kue kering yang berbeda dari biasanya. Seperti cookies krisan pandan ini. Sentuhan aroma wangi pandan membuat kue ini lebih istimewa. Selamat mencoba. Resep/Dapur Uji/Foto/Food Stylist: Budi Sutomo.

Cookies Krisan Pandan
Bahan:
700 g tepung terigu rendah protein/cap kunci
50 g tepung maizena
300 g margarin
400 g gula pasir
4 butir kuning telur
40 g meises cokelat/chocolate chips
1 sdt pasta pandan
50 g manisan ceri, potong-potong
½ sdt garam halus
Cara Membuat:
1. Kocok margarin, mentega, gula pasir, kuning telur, pasta pandan dan garam menggunakan mixer hingga lembut (selama 2 menit).
2. Masukkan tepung terigu, tepung maizena dan meises/chocolate chips. Aduk menggunakan sendok kayu/spatula plastik hingga terbentuk adonan yang menyatu.
3. Satukan adonan, giling adonan di atas plastik dengan ketebalan ½ -1 cm. Cetak menggunakan cetakan bentuk bunga krisan.
4. Atur adonan yang telah dibentuk di atas loyang beroles margarin. Tambahkan atasnya satu potong manisan ceri dengan cara sedikit ditekan agar tidak lepas sewaktu dipanggang.
5. Panggang dalam oven bertemperatur 160oC selama 20 menit hingga kue matang dan berwarna kuning kecokelatan. Angkat. Dinginkan. Kemas kue di dalam stoples. Sajikan.
Untuk ± 1600 g

Tip: Jika tidak tersedia pasta pandan, kue ini bisa diganti menjadi rasa stroberi atau orange dengan cara mengganti pasta pandan dengan pasta stroberi/orange.

Kue Kering Istimewa untuk Lebaran

Bingung memilih kue kering untuk suguhan lebaran? Cobalah membuat sendiri kue kering yang berbeda dari biasanya. Seperti cookies krisan pandan ini. Sentuhan aroma wangi pandan membuat kue ini lebih istimewa. Selamat mencoba. Resep/Dapur Uji/Foto/Food Stylist: Budi Sutomo.

Cookies Krisan Pandan
Bahan:
700 g tepung terigu rendah protein/cap kunci
50 g tepung maizena
300 g margarin
400 g gula pasir
4 butir kuning telur
40 g meises cokelat/chocolate chips
1 sdt pasta pandan
50 g manisan ceri, potong-potong
½ sdt garam halus
Cara Membuat:
1. Kocok margarin, mentega, gula pasir, kuning telur, pasta pandan dan garam menggunakan mixer hingga lembut (selama 2 menit).
2. Masukkan tepung terigu, tepung maizena dan meises/chocolate chips. Aduk menggunakan sendok kayu/spatula plastik hingga terbentuk adonan yang menyatu.
3. Satukan adonan, giling adonan di atas plastik dengan ketebalan ½ -1 cm. Cetak menggunakan cetakan bentuk bunga krisan.
4. Atur adonan yang telah dibentuk di atas loyang beroles margarin. Tambahkan atasnya satu potong manisan ceri dengan cara sedikit ditekan agar tidak lepas sewaktu dipanggang.
5. Panggang dalam oven bertemperatur 160oC selama 20 menit hingga kue matang dan berwarna kuning kecokelatan. Angkat. Dinginkan. Kemas kue di dalam stoples. Sajikan.
Untuk ± 1600 g

Tip: Jika tidak tersedia pasta pandan, kue ini bisa diganti menjadi rasa stroberi atau orange dengan cara mengganti pasta pandan dengan pasta stroberi/orange.

Murtabak Singapore -7th Day Iftar

For my friends who are not living in Singapore, this is the ORIGINAL Murtabak Singapore.. my dad bought this from Zam Zam/ Victory Restaurant yang kat Arab Street tu, in front of the famous Masjid Sultan ...it was wrapped in banana leaves and covered again in white paper..

We had this for our 7th day iftar..it came along with sliced cucumbers in tomato sauce and curry gravy for dipping in..so our main menu was this ...although I dont really like to eat mutton, yang ni I makan pulak...hehehe.. (sewel punya tekak)...

Apam Makoke


Requested by Mr Hubby again...sweet stuff for 7th day iftar...the sweetness already there so we didn't eat with Orange sugar and Mr Hubby preferred to eat just like that..not even with the grated coconut..yalah tu..asal makan sudahlah..kan...

Ingredients:-
1 bowl cold rice(500g)
1 yeast(round size of a 50cents coin)
*Yeast chopped till fine and mix with the rice till well . Keep in an air tight container and keep for 2-3 days to form fermented rice.

Ingredients A:-
1 ladle of fermented rice(200g) -(I didn't do the above, I used fermented glutinous rice ready made-tapai pulut)
180g water
360g sugar(since fermented glutinous rice already sweet- I used 1 packet of rice flour - 260g sugar, half packet -130g sugar)-depends on your own sweetness preferred.
*Blend all 3 till fine.

Ingredients B:-
1 packet rice flour (600g)
360g water
*Mix well

Method:-
Mix ingredients A and B. Stir well. Strained the mixture if necessary. Let proof for 11/2 hours.When ready to steam, then you can add 2 tbsp of ENO. Stir well before steaming. Steam for about 15-20 minutes or till cook. Nice to eat with steam grated coconut(mix with some salt and pandan leaves) and orange sugar.(if too sweet then omit this)
Sources:- From Rozzan's Shared recipes.- rozzan.blogspot.com

Kentucky Fried Chicken


Yuppp!! that's the name 'Kentucky Fried Chicken Recipe' .. this was not the beli one OK....I made one...hahaha... the outlook confirmed doesn't look like KFC chicken...haha..got the recipe in the net lor...when I asked my boys, 'rasa macam KFC tak?'...the eldest answered me, 'doesn't look like one.."..but he reached for the next chicken wing..the next and the next...he even asked Iqram whether he wants the last piece or not!!!...

So what can I say from that?...or maybe he really starving(kebulur)?...anyway I put up the recipe here..just in case some of you interested..

Ingredients:-
1 good chicken( I used 12 chicken wings)

1 tbsp curry powder
1/2 tsp ground all spice -(I used this one)

OR

Fine herbs mixes:-
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley(or any combination of the above, plus whatever else you fancy)

PLUS
1-2 tsp minced garlics
1 tsp cayenne pepper(more or less to taste)
1 egg
1 cup flour
salt and pepper to taste
oil for frying

Method:-
In a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tbsp water. When thoroughly combined blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated ( add more water of flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet- it has to adhere to the chicken).

Add enough oil to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
When oil is hot raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less- oil should sizzle but not smoke) and cook for 7 minutes.
Uncover skillet, turn chicken and continue to cook, uncovered for another 7 minutes.
Turn chicken again and cook for 5 minutes more, turning as necessary to ensure that both sides are golden brown.
Remove chicken from skillet and drain on paper towels . Serve immediately, or cold.
Sources:-From www.e-reps.com

Ayam Masak Padprik

Repeat telecast for sahur menu..although repeated dah lama tak masak lauk ni tau..haha.. 3 in 1 menu. Vegetables + Meat + Gravy so just fried omellete for the side dish...
My boys when they eat for sahur, their eyes will close as they munch their food...baik yang eldest or the younger one...

Brownies Panggang Oma



Oma mau bagi-bagi hantaran ke teman-temannya..setelah berdiskusi akhirnya pilihan jatuh di brownies panggang triple topping... ada topping almond, cheese dan choco chips...
Harga Rp. 30.000 dikemas mika brownies plus kartu ucapan plus diikat pita...sayang yang sudah berpita ga sempat di foto... keburu diantar ke rumah oma sih...

Brownies Kukus Potong



Brownies Kukus ini pakai resep yang sudah pernah aku posting dulu cuma di potong-potong dan dihias.. kena Rp. 2.200 per pcs.. lumayan murah kan padahal pakai bahan yang berkualitas lho...
ini angkatan pertama... masih antri di kukus beberapa loyang lagi di dapur...





Cute Guinea Pig Bento

Cute Guinea Pig Bento 1
I know, fasting month is actually not a right time for posting bento, but my yellowish and soon-to-fade green broccoli should have been rescued soon. Besides, I had to look for idea to use up my leftover bread crumbs that had been staying for a long time in the fridge. What came first on my mind when I saw bread crumbs was a hairy animal. So, what kind of hairy animal I could make at that time? Yeah, a Guinean pig was a great idea. Then I sketched the bento I was going to make on my bento book. FYI, I have a special book for drawing the sketches of bentos I’m going to make. Drawing the sketch first, will definitely help me much in arranging the bento’s pattern according to bento box I use and help me making assumption about how much ingredients I will need :D. Then, I will always give my autograph on every sketch I’ve made – it feels like becoming a designer haghaghag :D


Cute Guinea Pig Bento

Ingredients:
Steam rice --> to make the Guinean pig and to base the bento box
Broccoli, boiled
Chicken nugget, fried
Egg, beaten then fried
Beef sausages, fried
Bread crumbs, toasted
Carrot --> to make flowers
Sweet corn --> to garnish the flowers
Tomato --> to make the pig’s nose, cut into oval shape
Cucumber, very thinly finely sliced then folded
Nori sheet --> to make the pig’s eyes (but as usually I used asturo paper since I didn’t have one :D)

Things You Need:
Bamboo skewers, cut into shorter length
Tooth picks
Knife
Plastic sheet

How to Make:
1. Guinean Pig: Take a sheet of plastic and place some amount of steam rice on it. Shape the rice into oval ball but is still somewhat round to create a fatty effect for the pig. Coat the rice with toasted bread crumbs, but be careful to left one of its points without bread crumbs coating to make the pig’s face. Make pig’s nose from tomato, attach to the face by using tooth pick. For the ears, make them from sliced sausages, then stick with tooth pick. And last, make the eyes, then put them on the face.
2. Rolled Egg and Sausages Satay: Roll a sausage with fried egg. Cut it into 2cm-thick. Pick the slices on a bamboo skewer.
3. Flowers: Steam a carrot then slice it into about 0.5cm-thick. Shape into flowers by using knife – if you have flower slicer is better. Garnish it by sticking sweet corn seed with tooth pick.
4. Bento: Base a bento box with steam rice (Don’t be too high). Put the pig on it and other left ingredients.


Cute Guinea Pig Bento 2

Tape Ketan Hijau

By : Fatmah Bahalwan
Bahan :
500gr beras ketan putih
2 gelas air
2 btr ragi tape
2 sdm gula kastor
1 sdt pandan pasta
Cara Membuat :
  • Rendam beras ketan dalam air yg diberi sedikit pandan pasta lk. 4 jam (atau semalaman), lalu kukus
  • Sementara mengukus, didihkan air.
  • Saat ketan sudah panas kepul-kepul, siram-siram dengan air mendidih (posisi tetap diatas kompor) sambil diaduk-aduk hingga semua ketan terkana air panas. Teruskan mengukus hingga ketan matang.
  • Angkat ketan, gelar dalam nampan atau tampah, biarkan hingga benar-benar dingin, kalau perlu dikipasin deh J
  • Haluskan ragi tape, taburkan pada ketan hingga rata banget, pokoke semua ketan kena ragi. Kemudian taburkan juga gula kastor.
  • Taruh semua ketan dalam wadah, tutup rapat. Diamkan selama 3 hari 2 malam (boleh ditinggal nginap weekend di hotel hihihi...)
Tips :
  • Bila nggak takut bintitan, cari wadah plastik yg transparan, shg anda bisa mengintip metamorfosa- nya si tape.
  • Bila menghendaki tape ketan hitam, ganti beras ketan putih dengan ketan hitam lalu rendam semalaman. Buat tape dg cara yg sama.

Puding Cokelat Spesial ala Lia

Sumber: Lia


Meski tanpa kuning telur, puding ini tetep padat dan kaya rasa. Gabungan konnyaku/jelly powder dan bubuk agar2 dengan perbandingan 1:1 menghasilkan tekstur yang lebih kenyal, kompak dan tidak mudah berair bila disimpan lebih lama.

Bahan:

7 gr (1 bungkus) agar2 bubuk warna putih

7 gr (1 bungkus) jelly/konnyaku bubuk warna putih

100 gr gula pasir /sesue slera

½ sdt garam

3 sdm coklat bubuk (me: Van Houten ato Delfi)

300 gr DCC, potong2

200 ml whipping cream cair

1 liter freshmilk jenis fullcream (me: ultra)

300 ml susu evaporated

200 ml putih telur, kocok kaku

Cara:

Hangatkan whipping cream dengan api kecil, angkat & masukin potongan DCC. Aduk2 sampe semua DCC leleh dan merata.

Campur bubuk agar, bubuk jelly, gula pasir, coklat bubuk & garam. Tuangi campuran cream dikit2 sampe abis sambil diaduk rata pake whisker biar ngga berbutir.

Tuangi susu evap dan freshmilk secara bertahap sambil tetap diaduk pake whisker hingga tercampur rata.

Rebus adonan dengan api sedang sambil diaduk2 terus pake whisker hingga mendidih dan kental, angkat. Diamkan 5 menit.

Tuang setengah adonan sekaligus ke dalam kocokan putih telur yang udah kaku sambil dimixer dengan kecepatan tinggi sampe rata, tuangi lagi dengan sisa adonan, kocok lagi sebentar hingga bener2 rata.

Tuang ke cetakan puding, bekukan & dinginkan di kulkas. Sajikan dengan fruit coctail atau saus sesuai selera.

(bisa jadi 2 cetakan puding ukuran sedang)

Goathoofs - Bokkepootjes


.

Bokkepootjes

recept

4 eiwitten (van M eieren)
175 g poedersuiker
250 g gemalen amandelen
1/2 citroenschil geraspt
1/2 tl
kaneel
1,5 zakje vanillesuiker
70 g geschaafde amandelen abrikozenjam (of*)
200 g pure chocolade spuitbus vet

Verwarm de conventionele oven voor op 150ºC. Leg bakpapier op de bakplaat en spray deze in met vet. Sla de eiwitten stijf met een snufje zout. Roer voorzichtig de poedersuiker en de vanillesuiker erdoor en klop dan tot het een glas krijgt. Roer dan de amandelen en de citroenschil erdoor. Zorg voor een hoge beker of glas in de buurt om de spuitzak in te parkeren. Vul een spuitzak met spuitmondje 1 cm. Maak wormpjes van 5 cm lang (let op ze zakken iets uit, dus afstand van elkaar). Bestrooi ze met amandelschaafsel. Bak ze 15 minuten (de randen zijn dan gekleurd en het midden nog vrij licht). Haal ze met een mes van de bakplaat en laat ze afkoelen op een rooster. Besmeer ze met jam en plak er telkens 2 aan elkaar. Verwarm de chocolade met de magnetron in glazen bakje 450 Watt, telkens roeren. Doop ze aan beide uiteinde erin en leg ze op een snijplank bekleed met bakpapier. Laat ze in de koelkast stollen. (ik heb grotere eieren gebruikt daardoor werden ze vrij plat. Rating: ***** *
in de winkel zit er een soort hazelnoot- of mokkacreme tussen. Mokkacreme zie cremes.

* * *

Recipe

4 medium eggwhites
175 g confectionary sugar
250 g almonds ground >>> ide Lia: bisa diganti mente or kacang dihaluskan

1/2 lemon grated peel
1/2 tl cinnamon
45 g Vanilla sugar >>> ide Lia: bisa diganti vanilla essence secukupnya, lalu tambah takaran gula sebanyak 45 gr
70 g amonds sliced >>> ide Lia: bisa diganti kacang sangrai cincang ya
Apricotmarmalade >>> ide Lia: bisa diganti selai apa aja buat lem. Ah, ganti coklat ajah buat lemnya.
200 g dark chocolat fat >> ini DCC kan

Heat the electric oven 300º F. Put a piece of bakingpaper on the thing you put the cookies on. Spray fat on it. Beat the eggwhites with a little salt (verry little) Stir careful the confectionary suger and the vanillasuger though the eggwhites until there is a little shine in it. Put than by the eggwhites the almond an citron. fill a cookie tri-angel sac. I don't know how you call that. Make worms of 2 inch. With anough space between them. Put a little almond slice over it. Bake them for ca. 15 minutes, the edges becomes a light color. Get them of the paper carefully with a knife en put them on a tray? to cool. Put jam on one cookie and stick another agains it. Melt some chocolat in the magnetron on 450Watt, stirr meanwhile. Put the cookies in the chocolate at both sides. let them cool down on bakingpaper on a cuttingboard. (Sorry for the bad English)

Bitterballen

Source : Majalah Sedap, Posted by Tatik <tatik@busanagroup. com>
Bahan :
200 ml Susu Cair
4 slices Keju Kraft
100 gr Tepung Terigu
100 gr Daging Cincang/Giling
100 gr Jamur Kancing
1/2 bj Bawang Bombay
Merica Bubuk secukupnya
1/2 sdt Garam
4 butir Telur
Tepung Roti secukupnya
Margarine buat menumis
Minyak goreng

Cara Membuat :
  1. Potong keju kraff kecil2.
  2. Panaskan cair diatas api sedang, masukkan keju kraff yg sudah dipotong2 tadi kedalam susu....setelah keju menyatu dengan susu sisihkan.
  3. Cincang bawang bombay lalu tumis dengan margarine sampi harum, lalu masukkan daging cincang/giling. Setelah daging berubah warna berturut2 masukkan jamur kancing, larutan keju susu, garam 1/2 sdt, merica bubuk secukupnya, tepung terigu. Aduk terus sampai adonan liat.
  4. Bentuk adonan bulat2 sebesar kelereng, kemudian masukkan ke dalam telur yg sdh dikocok, lalu guling2kan di tepung rori ( bikin 2x lapisan dengan memasukkannya lg ke dalam kokcak telur en di gulingkan lg pada tepung roti). Goreng dengan minyak sampai matang/berubah warna.
  5. Bitterballen siap dihidangkan hangat2 buat santapan bersama keluara dech.

Bitterballen

Source : Euce, Posted by Elly Tjan <elly_tjan@yahoo. ca>
Bahan :

2.5 lt milk
1.5 kg terigu
3/4 kg ayam
1/2 kg butter
3 siung bawang merah (cincang halus)
5 siung bawah putih

garam, pala, gula,merica secukupnya.

Cara Membuat :
  1. Adonan A : Tumis bawang merah dan putih dengan mempergunakan butter. Masukan tepung terigu dan dimasak sampai harum, kemudian masukan susu sedikit demi sedikit.
  2. Masukan daging ayam (yang telah dicincang dan dimasak terlebih dahulu) kedalam adonan A, tambahkan garam, pala, gula dan merica secukupnya.
  3. Aduk terus adonan agar tercampur rata dan sampai mengental (sampai adonan bisa dibentuk/tidak lengket ditangan). Matikan api.
  4. Dinginkan adonan, dan kemudian dibentuk bulat memanjang.
  5. Lumuri dengan panir (setelah sebelumnya dicelupkan kedalam telur yang telah dikocok).
Tips dari Chefnya :
Menggoreng dengan mempergunakan minyak banyak yang panas, sehingga kulit luar biterballennya bisa renyah tapi dalamnya tetap empuk dan lembut.

Bitterballen

Source : Unknown, posted by Yenni Craft <vanesa@centrin. net.id>
Ini resep bitterbalen yang kemaren sy coba, dapat dari ncc kalo ga salah tp sori sumbernya udah keapus jadi ga tau resep sapa nih. Tp enak kog. Kemaren nyoba daging 100gr aja ajdinya buanyak banget sampe cape ngebuletin nya . mungkin bvisa dicoba 1/2 resep dl. (Yenni)
Bahan :
100 gr margarine
1 bawang bombay (75gr), cincang halus
150 gr terigu
350 ml susu cair
250 gr daging cincang
garam, pala bubuk, merica, gula pasir...secukupnya
100 gr tepung roti
2 telur, kocok sebentar
minyak goreng secukupnya
Cara Membuat :
  1. Sangrai daging sampai airnya habis (tapi jangan terlalu kering)
  2. Panaskan margarine, tumis bawang bombay sampai harum, lalu masukkan terigu. Aduk rata.
  3. Tuang susu sedikit-sedikit, sambil aduk terus hingga adonan rata dan kental. Kemudian masukkan berturut2, daging cincang, garam, pala, merica, gula. Aduk lagi hingga adonan benar2 rata. Diamkan hingga dingin.
  4. Bulatkan adonan, besarnya...sesuai selera. Kemudian gulingkan di tepung roti, celupkan di telur kocok dan gulingkan sekali lagi ke dalam tepung roti.
  5. Goreng di dalam minyak panas yg cukup byk (deep fry) hingga berwarna kuning kecoklat2an. Pakai api sedang, jangan terlalu panas supaya tidak cepat gosong. Angkat, tirikan. Taro di atas kitchen towel, biar gak berminyak.
  6. **Bisa u/ cemilan, bekel ke sekolah, lauk kalo dimakan ama nasi, snack u/ kongkow2...

Labels

Aneka Cake Aneka hidangan laut Aneka Hidangan Seafood Aneka Kue Aneka masakan ayam Aneka masakan daging Aneka Masakan Indonesia Aneka Resep Ayam aneka resep telur Aneka Sate Aneka Soto Aneka Tahu dan Tempe Ayam Ayam/Poultry Bahan Dasar Ayam Bahan Dasar Ikan Bahan Dasar Sapi Beef Bread Bread and Cake Recipe breakfast Brownies Bumbu Cake cake decorating Cakes Camilan Cemilan cepat saji cerita Charaben Chicken Cookies Crustaceans daging/meat dapur deco dan hiasan Dessert Desserts Drink Recipe Eggs entertainment Food Recipes Fruits Heavy Ikan Ikan/Fish Indonesia Indonesian khasiat Kids Kue Kue Basah Kue Kering Kue Kering/Cookies KUE KUKUS Kue/Snacks Kuih Muih lain Makanan Khas Korea Makanan Murah makanan sehat Makanan Tradisional Masakan Masakan buah Masakan Cina Masakan Daging Masakan Indonesia Masakan Jepang masakan lauk Meat Mee Menu Sarapan Pagi Menu Utama Mie Minuman Minuman Segar Miscellaneous Muffins And Cupcakes Mushrooms Nasi Goreng Nasi/Rice Potato Poultry Prawns Quick Cooking Ramadan Recipe Resep resep aneka ayam Resep aneka cake Resep aneka cemilan Resep aneka daging Resep aneka ES resep aneka ikan Resep Aneka Kue Resep aneka Kue basah Resep Aneka Kue Kering Resep aneka mie Resep aneka minuman Resep Aneka Nasi resep aneka puding Resep Aneka rujak Resep Aneka Sambal Resep aneka sayuran Resep aneka seafood Resep Aneka sup resep aneka telur resep aneka tips Resep Ayam Resep Makanan - Cake Resep Makanan - Kue resep masakan cina Resep Masakan Indonesia roti/Bread Sahur Salads Sambal Sapi Sate savoury snack Sayur Sayur/vegetables Sayuran Sea Food Seafood Seafoods Snack Snacks Soto Soup Soups Spicy Squids Step by Step Sup Surabaya Tahu Tahu dan Tempe Tauhu Telur Tempat Makan Tips tips makan Ubi Udang Vegetable Vegetables Wanita
Twitter Delicious Facebook Digg Stumbleupon Favorites More