Asinan

Ingredients:
Bahan:
4 buah nanas (buah buahan yg ada aja di sini)
3 buah bangkuang yang besar
4 timun
2 ons tauge
8 lembar kubis/kol
1/4 kg kacang tanah goreng untuk taburan
1 kg gula pasir
1 liter air
Cuka masak secukupnya

Bumbu yang dihaluskan:
4 buah cabe merah
7 buah cabe rawit
3 siung bawang putih
50 gr ebi
1 sdt garam

Directions:
* Potong semua buah2 kotak2 dadu. kecuali tauge :D. Tauge bersihkan hilangkan ekornya, rendam dalam air yang dibubuhi cuka. Kol/kubis cuci dan rendam sebentar dalam larutan cuka, baru dipotong2 tipis.
* rebus gula bersama air sampai gula cair dan mendidih.
* Bumbu halus diblender sampai lembut, masukkan ke rebusan gula yang sudah mendidih. Matikan api, angkat dan saring.
* Setelah agak dingin masukkan cuka sesuai selera (aku suka agak asam).
* Masukkan nanas dan bangkuang ke dalam kuah asinan, simpan dalam lemari es. (enak kalo dibiarin semalam, biar meresap)
* Masukkan tauge, timun dan kol, sesaat sebelum disajikan, aduk2 rata, taburi atasnya denga kacang tanah goreng

source:http://jengindah.multiply.com/recipes/item/5

Asinan Jakarta

BAHAN : 100 gr sawi asin, cuci lalu potong-potong 1 bh ketimun, potong dadu 50 gr taoge, buang akarnya 50 gr kol tanpa tulang, iris tipis 1/2 bh tahu, digoreng lalu potong kotak 5 bh kerupuk mi, goreng 10 bh kerupuk merah, goreng 50 grm kacang tanah, goreng 50 grm mi kering, rebus 10 lbr daun selada, potong kasar BUMBU, haluskan: 100 gr kacang tanah goreng 50 gr kacang mede goreng 5 sdm ebi sangrai 3 bh cabe merah 3 bh cabe rawit 2 sdm air jeruk lemon / cuka 1/2 sdm garam 200 gr gula merah, disisir 150 gr gula pasir 500 ml air CARA MEMBUAT: Buat kuahnya lebih dahulu. Rebus air bersama bumbu halus, cuka, garam, gula pasir, gula merah hingga mendidih dan kental. Dinginkan. Taruh sayuran, mi, tahu, dan kacang tanah goreng dalam mangkuk. Siram dengan kuahnya. Taburi kerupuk. Sajik sumber: Fatmah Bahalwan

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