Asinan

Bahan:
200 gr tahu putih
150 gr wortel, parut panjang
150 gr mentimun hijau
150 gr mentimun putih
150 gr lokio (bawang asinan)
4 bh kerupuk mi kuning
150 gr taoge
100 gr kol

Haluskan:
3 siung bawang putih
4 bh bawang merah
3 bh cabai merah, rebus, haluskan
½ sdt terasi
200 ml air
150 gr gula merah
2 sdt cuka1
50 gr kacang tanah

Pelengkap:
Kerupuk mi kuning
Kacang tanah goreng

Cara membuat:
1. Campurkan semua bahan sayuran, rendam dalam air yang sudah ditambah cuka selama 1 jam, angkat, tiriskan.
2. Haluskan bawang putih, bawang merah, terasi, cabai merah, garam, dan kacang tanah.
3. Buat bumbu cuka: masak air dengan gula merah sampai mendidih, campurkan semua bahan.
4. Cara penyajian: masukkan semua bahan sayuran ke dalam mangkuk, taburi kacang tanah goreng dan kerupuk mi. Siram dengan bumbu cuka.
Untuk 6 Orang

source: Kompas

Chocolate fondant

INGREDIENT:

50g melted butter , for brushing

cocoa powder , for dusting

200g good-quality dark chocolate , chopped into small pieces

200g butter , in small pieces

200g golden caster sugar

4 eggs and 4 yolks

200g plain flour

Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve

HOW TO:

• First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
• Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
• In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
• Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
• Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
• Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
• Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
• Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
  

SOURCE: recipe by Gordon Ramsay BBC GOOD FOOD

Vindaloo

Ingredients

• 1kg boneless leg of pork, cubed
• 1/2 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp black black pepper
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp chilli powder
• 3 tbsp malt vinegar
• 1 tsp ground cumin
• 1 tsp dry mustard
• 1 large onion, finely chopped
• 2 tbsp vegetable oil
• 20 curry leaves
• 300- 400 ml hot water
• Method

1. First, marinate the meat. Place the pork cubes in a non-metallic bowl and add the garlic and ginger pastes, pepper, salt, turmeric, chilli powder, malt vinegar, cumin and mustard powder. Stir well to ensure the pork is coated, cover the bowl and leave to marinate overnight in the fridge.

2. When you are ready to cook the vindaloo, heat the oil over a medium heat in a large saucepan or flameproof casserole with a tight-fitting lid. Add the onion and fry, stirring frequently, for about 8–10 minutes, or until browned. Then add the curry leaves and the marinated pork, along with any remaining marinade, and cook, stirring, until the meat is browned; you may need to add a little water if it looks too dry. Add the hot water, cover the pan and leave to simmer for 30 minutes, or until the pork is tender.

source: UKTV FOOD

Martabak Manis

BAHAN:
200 gr terigu
1/2 sdt bicarbonate soda

1telur

50 gr gula pasir

garam
250 cc air

1/2 sdt baking powder

1/4 sdt bicarbonate soda

Cara:

• Campur terigu dan bicarbonate soda.
• Kocok lepas telur,gula garam dan air
• Masukan campuran terigu ke dalam adonan telur
• Tutup adonan dan diamkan selama kurang lebih 30 menit di tempat hangat
• Tambahkan campuran baking powder dan bicarbonate soda
• Panaskan wajan hingga panas, kecilkan api
• Tuang adonan ke dalam wajan, tunggu sampai adonan berlubang
• Taburkan gula pasir, tutup wajan
• Setelah matang, oleskan mentega dan isi martabak

Saus Padang

Bahan:

4 Sdm Saus Tiram

4 sdm Saos Tomat

3 sdm saos cabe

200 ml air

garam,gula pasir, merica

giling:

1/2 bawang bombay

4 bawang putih

5 cabe

jahe seiris

tumis bahan gilingan,campur sisa bahan.

Cara:

Tumis

Sup Ikan

Bahan:
500 g daging ikan kakap merah atau jenis lain, potong-potong
2 sdm air jeruk nipis
1/2 sdt merica bubuk
Kuah:
2 sdm minyak sayur
5 butir bawang merah, cincang kasar
3 siung bawang putih, cincang kasar
1/2 cm jahe, memarkan
750 ml kaldu seafood/ikan
2 sdm tomat pasta
1 sdt cabai merah bubuk
2 sdm air jeruk nipis
2 sdt gula pasir
1/2 sdt merica bubuk
2 sdt garam
Taburan:
1 sdm daun ketumbar

Cara membuat:

• Perciki potong ikan dengan air jeruk nipis. Aduk dan remas hingga rata. Diamkan selama 30 menit.
• Kuah: Tumis bawang merah dan bawang putih hingga layu dan wangi.
• Tambahkan jahe, aduk hingga harum
• Tuangi kaldu dan tambahkan bumbu, didihkan.
• Masukkan potongan ikan, didihkan. Matikan api.
• Taburi daun ketumbar, sajikan hangat.

sumber: detikfood

Brownies Kukus

BROWNIES KUKUS
=================
Resep Ny. Liem

Bahan I :
12 butir telur
450 gram gula pasir
½ sdt garam
20 gram cake emulsifier (tbm/SP,ovalet)
½ sdt vanili bubuk

Bahan II :
(campur dan ayak)
250 gram tepung terigu segitiga biru
100 gram coklat bubuk
1 ½ sdt baking powder

Bahan III :
Cairkan dan campur
200 gram dark cooking coklat
350 ml minyak sayur

Bahan IV :
Susu kental manis putih

Cara membuat :

1. Campur dan kocok bahan I menjadi satu hingga kental dan mengembang

2. Masukkan bahan II sedikit demi sedikit hingga rata. Tuang bahan III, aduk perlahan dengan spatula hingga tercampur rata. Ambil 200 gram adonan, campur dengan bahan IV. Sisihkan.

3. Tuangkan ½ bagian sisa adonan tadi ke dalam loyang ukuran 24x24x7 cm, yang sudah diolesi dengan sedikit minyak dan dialasi dengan kertas roti. Kukus selama lebih kurang 15 menit (lakukan tes tusuk untuk memastikan kue sudah benar-benar matang)

4. Tuang 200 gram adonan yang sudah dicampur bahan IV, kukus. Dan terakhir masukkan sisa adonan. Kukus kembali selama 30 menit hingga matang.


Tips :
1. Step No. 3. Sebelum loyang masuk ke dalam kukusan, banting2 loyang beberapa kali, untuk mengeluarkan udara yg terperangkap di dasar loyang
2. Step No. 4. Menuang adonan, sebaiknya dengan posisi loyang tetap berada di dalam kukusan

3. Pada saat loyang masuk kukusan, kecilkan api supaya air dalam kukusan tidak terlalu bergolak, tapi tetap menghasilkan uap panas yang dibutuhkan.

sumber Kitchen Corner

Ingredients:
Bahan A :
10 btr Telur
350 gr Gula Pasir
25 gr Emulsifier
1 sdt Garam

Bahan B :
225 gr Terigu protein sedang
65 gr Coklat Bubuk
1 sdt Baking Powder

Bahan C:
250 gr Mentega, dicairkan
200 gr Coklat Blok, dicairkan
1 sdm Rum Bakar
1 sdm Coklat Pasta

Bahan D :
200 gr Coklat Meises

Directions:
1. Kocok bahan A sampai adonan kental.
2. Masukkan bahan C, aduk rata, baru masukkan bahan B.
3. Siapkan loyang persegi 24 cm, tinggi 8 cm. Poles mentega dan lapis kertas.
4. Tuang adonan 1/2 bagian, lalu kukus sampai matang. Tabur coklat meises dan tuang lagi adonan yang 1/2 bagian. Kukus hingga matang

sumber Mami Stella

Macaroni Schotel

Ingredients:

250 gr Macaroni elbow, rebus 3/4 matang
200 gr Keju, potong dadu 1/2X1/2 cm
3 buah sosis, belah 2, potong tipis 3 mm
100 gr daging giling special (sedikit lemak)
400 cc susu cair
5 butir telur
1 butir bawang bombay, potong kecil kecil
2 sendok makan margarine
garam, gula, pala, merica

Topping Saus Putih:
1 sdm margarine (1 sendok munjung)
2 sdm tepung terigu
250 cc susu cair
garam, merica
100 gr keju parut

Directions:
Tumis bawang bombay dengan margarine sampai bawang layu, masukkan pala, daging giling. Tumis sampai daging matang.
Campur semua bahan scotel termasuk tumisan daging, aduk rata, jangan lupa...cicipi.
Tuang ke dalam pinggan tahan panas yang sudah di oles margarine,
Kukus selama 30 menit. sisihkan

Topping:
cairkan margarine, masukkan terigu, aduk2 sampai rata, tuangkan susu sedikit demi sedikit sambil di aduk cepat agar tidak mringkil.
Masukkan garam dan merica.

Penyelesaian:
Tuang topping ke atas schotel, ratakan, taburi dengan keju parut.
Panggang dengan api atas selama 15 menit

sumber: http://elkaje.multiply.com/recipes/item/26