Puding Leci Sakura – Cherry Blossom Leci Pudding

PUDING LECI SAKURA – CHERRY BLOSSOM LECI PUDDING

Bahan/ingredients:
Puding susu/milk pudding:
1 bungkus bubuk agar. 1 pack agar powder.
800 ml susu tawar segar. 800 ml plain fresh milk. (Greenfield).
100 gr cream cheese. (Philadelphia)
120 gr gula pasir. (Saya pakai 100 gr). 120 gr granulated sugar. (I use 100 gr)
1 sdt perisa leci. 1 tsp leci flavor.

Puding bening/clear pudding:
4 gr bubuk agar. 4 gr agar powder.
400 ml air mineral. 400 ml mineral water.
30 gr gula pasir. 30 gr granulated sugar.

20 kuntum preserved sakura, rendam 3x dgn air untuk mengurangi garam. 20 pcs preserved sakura, soak 3 times for reduce the salt.

Cara/method:
1. Campur bahan puding susu dan didihkan sambil diaduk. Setelah mendidih matikan api, aduk terus hingga suhu turun dan buih hilang. Mix the ingredients of milk pudding and bring to a boil while stirring. After boiling, turn off the heat, stirring constantly until the temperature drops and the foam is gone.
2. Tuang perlahan dalam wadah biarkan permukaan puding agak mengeras. Letakkan bunga sakura diatasnya. Pour gently in the container, allowing the surface of the pudding to harden slightly. Put the cherry blossoms on it.
3. Campur dan didihkan puding bening. Matikan api dan aduk agar suhu turun. Tuang diatas puding susu perlahan. Mix and boil the clear pudding. Turn off the heat and stir so that the temperature drops. Pour over the milk pudding slowly.
4. Bila puding sudah suhu ruang, tutup rapat wadah puding dan simpan di lemari es. If the pudding is room temperature, close the pudding container tightly and store it in the refrigerator.
5. Nikmat disajikan dingin. Delicious served cold.

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Lumpia Kulit Tahu Kukus – Steamed Tofu Skin Spring Roll

LUMPIA KULIT TAHU KUKUS – STEAMED TOFU SKIN SPRING ROLL

Bahan/ingredients:
24 lbr kulit tahu, ukuran 12×12 cm, cuci air mineral dan tiriskan. 24 pcs of tofu skin, size 12×12 cm,, wash mineral water and drain.

24 lembar kucai untuk mengikat, rendam air panas selama 1 menit. 24 pcs of chives, soak 1 minute on hot water.

400 gr paha ayam tanpa tulang dan kulit, cincang kasar. 400 gr boneless and skinless chicken thigh, coarse chopped..
150 gr udang kupas. 150 gr skinless shrimp.
100 gr bengkuang, potong kotak kecil. 100 gr of jicama, tiny cut.
10 gr daun ketumbar, cincang halus. 10 gr cilantro, finely chopped.
1 cm jahe parut. 1 cm ginger grated.
5 siung bawang putih, cincang halus. 5 cloves of garlic. Finely chopped

Bumbu/seasoning:
1 sdt kecap ikan. 1 tsp fish sauce.
2 sdt saus tiram. 2 tap oyster sauce.
2 sdt minyak wijen. 2 tsp sesame oil.
½ sdt lada bubuk. ½ tsp pepper powder.
½ sdt garam. ½ tsp salt
2 sdt arak sao shing. 2 tsp sao shing wine.

Saus tiram/oyster sauce:
1 sdm saus tiram. 1 tbsp oyster sauce.
Lada secukupnya. Some pepper to taste.
100 ml air panas. 100 ml hot water.
Maizena dan air secukupnya utk pengental. Cornstarch and water for thickener.

Cara/method:
1. Campur semua bahan dan bumbu. Mix well all ingredients and seasoning.

2. Ambil 1 lembar kulit tahu dan letakkan 25 gr adonan isi, bungkus dan ikat dengan kucai (Lihat photo). Take 1 sheet of tofu skin and place 25 gr of filling dough, wrap and tide with chives. (see photos).

3. Goreng hingga keemasan dan tiriskan. Frying until golden and strain.

4. Campur dan masak saus tiram dan kentalkan. Mix and cooking oyster sauce and thickener with cornstarch mixture.
5. Letakkan diatas piring dan siram dengan saus tiram dan kukus selama 10 menit
6. Sajikan panas dgn sambal. Serve hot with chili sauce.

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Lumpia Kulit Tahu Goreng – Fried Skin Tofu Spring Roll

LUMPIA KULIT TAHU DIMSUM – DIMSUM TOFU SKIN SPRING ROLL

(24 buah. For 24 pcs)

Bahan/ingredients:
1 bungkus kulit tahu, potong ukuran 12×12 cm, cuci air mineral dan tiriskan. 1 pack of tofu skin, cut 12×12 cm in size, wash mineral water and drain.

Putih telur secukupnya utk merekatkan kulit tahu.

300 gr daging ayam tanpa tulang, potong dadu. 300 gr boneless chicken, cut cube..
150 gr udang kupas. 150 gr skinless shrimp.
100 gr daging kepiting. 100 gr crab meat.
100 gr jamur shiitake yg sdh direndam dan di potong kecil. 100 gr of shiitake mushrooms which have been soaked and cut into small pieces.
5 gr daun ketumbar, cincang halus. 5 gr cilantro, finely chopped.
5 siung bawang putih, cincang halus. 5 cloves of garlic. Finely chopped
½ sdm tapioka. ½ tbsp tapioca.
1 sdt kecap ikan. 1 tsp fish sauce.
2 sdt saus tiram. 2 tap oyster sauce.
2 sdt minyak wijen. 2 tsp sesame oil.
½ sdt lada bubuk. ½ tsp pepper powder.
½ sdt garam. ½ tsp salt
2 sdt arak sao shing. 2 tsp sao shing wine.

Cara/method:
1. Masukkan semua bahan kedalam food processor(kecuali kulit tahu dan putih telur), proses tetapi tidak smp halus. Put all ingredients into a food processor, but not until smooth, (except the tofu skin and egg white).

2. Ambil 1 lembar kulit tahu dan letakkan 25 gr adonan isi, bungkus dan rekatkan dengan putih telur. (Lihat photo). Take 1 sheet of tofu skin and place 25 gr of filling dough, wrap and paste with egg white. (see photos).

3. Panaskan minyak, goreng ½ matang bila hendak di simpan di freezer. Heat the oil, fry 1/2 cooked if you want to store it in the freezer.

4. Goreng hingga keemasan dan tiriskan. Frying until golden and strain.
5. Sajikan panas dgn sambal. Serve hot with chili sauce.

Note:
1. Goreng lumpia yg di frozen setelah di defrost dalam minyak panas. Fry the spring rolls in the freezer after defrosting in hot oil.
2. Untuk mengurangi kadar minyak, saat memanaskan gunakan airfryer. To reduce oil, when heating, use an airfryer.

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#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Tekwan Palembang

TEKWAN PALEMBANG

Bahan/ingredients:
Bakso Tekwan
400 gr daging ikan tenggiri fillet (simpan kulit utk soup). 400 gr fillet mackerel (keep the skin for soup)
8 gr tepung bakso TFM. 8 gr meatball flour TFM.
10 gr putih telur. 10 gr white egg.
½ sdm bawang putih goreng. ½ tbsp fried garlic.
1 sdt garam. 1 tsp salt.
1 sdt minyak wijen. 1 tsp sesame oil
Lada bubuk secukupnya. Some pepper powder.

Sup udang (sup tekwan)/shrimp soup(tekwan soup):
250 gr udang (kupas kulit dan kepala). 250 gr shrimp (peel the skin and head).
30 gr jamur hitam, rendam, potong . 30 gr black fungus, soak, cut.

250 gr bengkuang, potong korek api. 250 gr jicama, jullien.

50 gr sedap malam kering, rendam dan simpulkan. 50 gr dried tuberosa, soak and tie knots.

2500 ml kaldu rebusan bakso ikan, kulit ikan dan udang. 2500 ml fish, fish skin and shrimp stock.

Bumbu/seasoning:
10 bh bawang merah, cincang halus. 10 pcs of shallot, finely chopped.
6 siung bawang putih, cincang halus.6 cloves or garlic, finely slice.
1 sdt lada bubuk. 1 tsp pepper powder.
¾ sdm garam atau sesuai selera. ¾ tbsp salt or to taste.
2 sdm minyak sayur. 2 tbsp veggie oil.

Pelengkap/condiments:
Soun, rendam air panas, tiriskan. Glass noodle, soak hot water, strain.
Bawang merah goreng. Fried shallot.
Daun bawang, iris halus. Spring onion, finely slice.
Sambal cabe rawit ijo (cabe rawit ijo, rebus dan blender). Sambal green cayenne.
(green cayenne, boiling and blender)

Cara/method:
1. Masukkan bahan tekwan ke food processor dan proses hingga halus. Panaskan air, tidak sampai mendidih, masukan adonan tekwan dgn sendok teh hingga semua adonan habis, didihkan air hingga tekwan mengapung, angkat dan tiriskan. Add the tekwan ingredients to the food processor and process until smooth. Heat the water, not until boiling, add the tekwan mixture with a teaspoon until all the mixture is finished, boil the water until the tekwan floats, lift and drain.

2. Tambahkan air hingga mencapai 2500 ml, didihkan, masukkan kulit ikan dan kulit udang, 1 cm jahe, kecil kan api didihkan selama 20 menit, saring dengan saringan untuk kopi. Add water to reach 2500 ml, bring to a boil and add the skin of the fish and shrimp skin, 1 cm ginger, simmer for 20 minutes, strain with a filter for coffee.
3. Panaskan minyak sayur, tumis bawang merah, bawang putih hingga harum, masukkan udang, masak hingga berubah warna (angkat). Heat veggie oil, saute shallot, garlic until fragrant, add shrimp, cook until they change color (lift up).
4. Masukkan bengkuang, jamur kuping, sedap malam kering dan semua bumbu, aduk rata.
Add jicama, black fungus, tuberosa and all the spices, mix well. color.
5. Masukkan kaldu dan aduk. Pour the stock and stir.
6. Sajikan dengan pelengkap dan tekwan. Serving with tekwan and condiments.

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Cap Chay Goreng – Stewed Vegetables

Masakan ini disebut cap chay (cap=10, chay=lauk pauk) karena dalam satu sajian terdapat 10 unsur baik sayur maupun ayam/seafood/beef/daging. Dan masakan dgn bbrp unsur ini dipercaya sangat memenuhi kebutuhan tubuh kita.
This dish is called cap chay (cap = 10, chay = side dishes) because in one dish there are 10 elements both vegetables and chicken / seafood / beef / meat. And cooking with some of these elements is believed to greatly meet the needs of our body.

CAP CHAY GORENG – STEWED VEGETABLES

Untuk 2-3 porsi. For 2-3 portion.

Bahan/ingredients:
1 buah wortel ukuran sedang, iris serong. 1 pcs carrot medium size, oblique.
1 buah oyong/gambas, iris bulat. 1 pcs luffa acutangula (LUFFA), cut circle.
6 ekor udang ukuran sedang, kupas sisa ekor kerat punggung udang dan keluarkan kotoran, rebus 30 detik di air mendidih. 6 medium-sized shrimp, peel the rest of the tail, crate the shrimp back and remove the dirt, boil 30 seconds in boiling water.
6 buah bakso ikan iris menjadi 3. 6 pieces of cut fish balls into 3.
1 butir telur ayam kampung kocok lepas. 1 beaten farmer egg.
¼ buah bawang bombay, iris. ¼ pcs onion, slice.
50 gr kacang polong beku. 50 gr frozen peas.
50 gr jagung manis beku. 50 gr frozen sweet corn.
5 buah jamur shiitake kering, rendam air panas dan iris. 5 pcs dried shiitake, soak on hot water and slice.
15 gr jamur hitam kering, rendam air panas dan keringkan. 15 gr black fungus, soak on hot water and drain.
3 siung bawang putih, cincang. 3 cloves of garlic, chopped.
2 iris jahe, 2 slice ginger.
1 sdm tapioka + 3 sdm air, pengental. 1 tbsp tapioca + 3 tbsp water, thickener.
½ sdm minyak sayur. ½ tbsp veggie oil.
½ sdm minyak wijen. ½ tbsp sesame oil.
300 ml kaldu ayam. 300 ml chicken stock.

Bumbu/seasoning:
1 sdm arak sao shing. 1 tbsp wine sao shing.
½ kecap asin premium. ½ tbsp premium soy sauce.
½ sdm kecap ikan. ½ tbsp fish sauce.
1 sdm saus tiram. 1 tbsp oyster sauce.
¼ sdt lada bubuk. ¼ tsp pepper powder.
Garam secukupnya. Salt to taste.

Cara/method:
1. Panaskan minyak wijen dan minyak sayur, tumis bawang putih dan jahe hingga harum. Heat sesame and veggie oil, saute garlic and ginger until fragrant.
2. Masukkan bertahap semua bahan (kecuali telur) sambil diaduk. Gradually add all ingredients (except eggs) while stirring.
3. Masukkan bumbu dan aduk. Add seasoning and stir.
4. Tuang kaldu ayam, aduk dan biarkan mendidih. Pour the chicken stock, stir and let it boil.
5. Masukkan larutan tapioka aduk hingga mengental, masukkan telur kocok diamkan 10 detik dan aduk. Add the tapioca solution to stir until thickened, put in the beaten egg, let stand 10 seconds and stir.
6. Sajikan panas, bisa disajikan dgn mie, nasi, bihun dan lainnya sesuai selera. Serve hot, can be served with noodles, rice, rice noodles and others according to taste.

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Durian Cake

DURIAN CAKE

Bahan/ingredients:
6 butir kuning telur. 6 pcs egg yolk.
5 butir putih telur. 5 pcs white egg
150 gr mentega tawar. 150 gr unsalted butter.
140 gr gula pasir (sesuaikan dengan kemanisan  duriannya). 140 gr granulated sugar (adjust the sweetness of the durian)
100 gr tepung rendah protein. 100 gr low protein flour.
75 gr almond bubuk. 75 gr almond powder.
½ sdt garam. ½ tsp salt.
100 gr daging durian + 50 ml susu tawar, campur, hancurkan dan saring. 100 gr durian + 50 ml plain milk, combine, mashed and strain.

Cara/method:
1. Panaskan oven 160C (sesuaikan dgn iven anda). Oles loyang persegi 20 cm dengan mentega dan alasin dgn kertas roti. Campur tepung terigu, tepung almond dan garam, sisihkan. Preheat oven 160C(adjust to your oven). Oles a 20 cm square pan with butter and cover with baking paper. Mix flour, almond flour and salt, set aside.
2. Kocok putih telur hingga mengembang kaku dengan kecepatan tinggi dan sisihkan. Beat the egg whites until they inflate stiffly at high speed and set aside.
2. Kocok dengan mixer kecepatan tinggi gula dan mentega, hingga mengembang. Masukkan satu persatu kuning telur, kocok hingga adonan pucat. Beat with a high speed sugar and butter mixer, until it expands. Add one by one egg yolk, beat until the mixture is pale.

3. Ubah kecepatan mixer di paling rendah. Masukkan bahan kering dan terakhir masukkan daging durian. Change the mixer speed at the lowest. Add the dry ingredients and finally add the durian meat.
4. Matikan mixer, masukkan bertahap putih telur ke adonan kuning telur sambil diaduk balik dan rata. Turn off the mixer, add the egg white gradually into the egg yolk mixture while stirring back and evenly.
5. Panggang cake 20 menit atau hingga permukaan cake kecoklatan. Lakukan test dengan tusuk sate untuk memastikan cake sudah matang.  Bake the cake for 20 minutes or until the surface of the cake is browned. Do a test with a skewer to make sure the cake is cooked.

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Bakso Tahu Goreng – Fried Tofu Ball

BAKSO TAHU GORENG  – FRIED TOFU BALL

Bahan/ingredients:

300 gr tahu putih, hancurkan dgn tangan atau garpu. 300 gr white tofu, mashed with your hand or fork.

1 batang bawang daun, iris halus. 1 stalk of sring onion, finely slice.

25 gr putih telur. 25 gr white egg.

20 gr tepung beras. 20 gr rice flour.

10 gr tapioka. 10 gr tapioca.

Bumbu/seasoning:

3 siung bawang putih, haluskan. 3 cloves of garlic, ground.

2 butir kemiri, haluskan. 2 pcs candlenut, ground.

½ sdt ketumbar. ½ tsp coriander.

¼ sdt garam atau sesuai selera. ½ tsp salt or to taste.

Lada secukupnya. Some pepper.

Pelapis kering/dried coating:

Tepung tapioka secukupnya. Some tapioca.

Cara/method:

1. Campur tahu, putih telur, bawang daun  dan bumbu hingga rata. Mix the tofu, egg white, spring onion and spices until blended.

2. Masukkan tepung dan campur rata.(jangan terlalu lama mengaduknya). Add flour and mix well (don’t stir too long).

3. Panaskan minyak. Heat oil.

4. Ambil ½ sdm adonan dan bulatkan asal, gulingkan ke tepung tapioka kering dan masukkan ke minyak panas goreng hingga keemasan, tiriskan. (Aku proses lagi setelah di goreng dgn air fryer suhu 160 C selama 5 menit utk mengeluarkan minyak). Take ½ tbsp of dough and round it off, roll it to dry tapioca flour and put it in hot oil fry until golden, drain. (I process it again after being fried with an air fryer temperature of 160 C for 5 minutes to remove the oil).

5. Sajikan dengan sambal kecap manis, cabe dan bawang putih goreng. Serve with sweet soy sauce, chili and fried garlic.

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