Rujak Cireng


RUJAK CIRENG

Bahan/ingredients:
250 gr tepung tapioka. 250 gr tapioca.
¾ sdt garam. ¾ sdt garam
¼ sdt lada..¼ tsp pepper
½ sdt ketumbar. ½ tsp coriander
4 siung bawang putih. 4 cloves of garlic
150 ml air. 150 ml water.
50 ml santan instan. 50 ml coconut milk. (Kara)
4 batang daun bawang iris halus. 4 stalks scallion, finely slice.

Saus rujak/rojak sauce:
100 gr gula merah. 100 gr palm sugar
½ sdm bawang putih goreng. ½ tsp fried garlic.
3 buah cabe rawit merah. 3 pcs red cayenne.
¼ sdt terasi bakar. ½ tap roasted shrimp paste
50 ml air. 50 ml water.

Cara/method:
1. Haluskan bawang putih, campur dengan ketumbar, garam dan lada. Ground garlic, combine with coriander, salt and pepper.
2. Campur air, santan dengan bumbu halus dan 50 gr tapioka, masak dengan api kecil hingga mengental dan bening. Combine water, coconut milk with ground seasoning and 50 gr tapioca flour, cook over low heat until thickened and clear
3. Tuang adonan ke dalam mangkuk berisi tepung tapioka dan bawang daun. Aduk dengan sendok kayu dan lanjutkan uleni dengan tangan hingga tercampur rata. Pour the mixture into a bowl of tapioca flour and scallion. Stir with a wooden spoon and continue kneading by hand until evenly mixed.
4. Bentuk adonan sesuai selera. Bila hendak disimpan balur dengan tepung tapioka kering dapat disimpan di freezer. Form dough according to taste. If you want to store it cover with dried tapioca flour, it can be stored in the freezer.
5. Goreng cireng hingga kering dan tiriskan. Sajikan dengan saus rujak. Fry cireng until dry and drain. Serve with rujak sauce.
6. Haluskan dna rebus bahan saus rujak. Ground and boiling rojak sauce ingredients.

Note:
1. Saat menguleni adonan jgn terlalu bertenaga, menyebabkan cireng keras. When kneading the dough is not too powerful, causing cireng hard.
2. Saat menggoreng jgn menunggu minyak panas, karena cireng akan meletus. When frying, don’t wait for hot oil, because cireng will erupt.

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Nasi Iga Babi & Sari Laut – Rice With Pork Ribs & Seafood


NASI IGA BABI & SARI LAUT – RICE WITH PORK RIBS & SEAFOOD

Bahan/ingredients:
250 gr iga babi, potong. 250 gr pork ribs, cut
25 gr ebi kering, cuci dan tiriskan. 25 gr dried shrimp, wash and drain.
20 gr kerang kampak kering, rendam dan remas supaya terburai. 20 gr dried scallop, soak and squeeze to break down.
20 gr kerang darah kering, cuci dan tiriskan. 20 gr dried blood clam, wash and drain.
3 buah shiitake kering ukuran besar, rendam dan iris tipis. 3 pcs dried shiitake big size, soak and finely slice.
300 gr beras, cuci dan tiriskan. 300 gr rice, wash and strain.
5 siung bawang putih cincang halus. 5 cloves of garlic, finely chopped.
1 sdt jahe parut. 1 tsp grated ginger.
1 sdm minyak sayur. 1 tbsp veggie oil.
2 sdt minyak wijen. 2 tsp sesame oil.
400 ml kaldu iga babi panas. 400 ml of hot pork rib broth.
Daun bawang utk taburan. Scallion for topping.

Bumbu/seasoning:
1 sdm kecap cap jamur. 1 tbsp mushroom soy sauce.
2 sdm kecap asin. 2 tbsp soy sauce.
½ sdm arak masak china. ½ tbsp Chinese cooking wine. (Shaosingciu)
1 sdt lada bubuk. 1 tsp pepper powder.

Cara/method:
1. Panaskan panci presto, masukkan minyak wijen dan minyak sayur, masukkan bawang putih dan jahe parut, tumis hingga harum. Masukkan iga babi dan bahan lain kecuali beras, tumis hingga harum. Heat the pressure cooker, add sesame oil and vegetable oil, add the garlic and grated ginger, stir-fried until fragrant. Add pork ribs and other ingredients except rice, stir-fry until fragrant.
2. Rebus ½ matang iga babi, sisihkan 400ml kaldunya. Boil 1/2 cooked pork ribs, set aside 400ml of boiled stock.
3. Masukkan bumbu dan beras aduk hingga rata, tambahkan kaldu dan aduk. Add the spices and rice, stir, add hot stock and stir.
4. Tutup panci presto dan biarkan tombol berputar 5 menit. Close the pressure pan and let the button rotate 5 minutes. Turn off the heat until there is no sound.

5. Matikan api hingga tidak ada suara. Buka tutup panci presto dan aduk nasi, siap disajikan. Open the presto lid and stir the rice, ready to serve.
5. Sajikan panas dan taburi daun bawang. Serve hot and sprinkle with scallion.

Note:
Rendam kerang kampak kering selama 30 menit. Soak dried scallop for 30 minutes.

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#ChineseCuisine #DriedSeafood
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Kaya Pandan Sponge Cake


KAYA PANDAN SPONGE CAKE

Bahan/ingredients:
90 gr tepung untuk kue. 90 gr cake flour. (Kunci Biru).
10 gr maizena. 10 gr corn starch.
½ sdt garam. ½ tsp salt.
40 gr gula pasir. 40 gr granulated sugar.
7 butir kuning telur. 7 egg yolk.
80 ml air pandan dan 30 ml santan kental. (80 ml pandan juice and 30 milk coconut cream)
70 ml olive oil/canola oil.

6 btr putih telur. 6 pcs white egg.
40 gr gula pasir. 40 gr granulated sugar.

Selai kaya secukupnya. Some Kaya Jam.

Cara/method:
1. Panaskan oven 180C. Oles loyang bongkar pasang bulat ukuran 20 inchi dengan mentega dan lapisi dgn kertas roti. Lapisi bagian luar loyang dgn aluminium foil. Sisihkan. Preheat oven 180C. Spread springform pan size 20 inch with butter, and cover with baking pepper. Cover the outside of the pan with aluminum foil. Set aside.

2. Kocok dengan kecepatan tinggi putih telur hingga mulai mengembang masukkan gula bertahap dan terus kocok hingga kaku. Sisihkan. Beat with high speed egg white until it starts to inflate add the sugar gradually, while continuing to shake until stiff. Set it aside.
4. Campur dan kocok semua bahan dengan kecepatan sedang hingga adonan lembut. Mix and beat all ingredients at medium speed until the mixture is soft.
5. Masukkan putih telur kedalam adonan dan aduk perlahan dengan spatula. Put the egg white into the mixture and stir gently with the spatula.
6. Tuang adonan kedalam loyang. Dan letakkan loyang cake ke wadah yg lbh besar berisi air panas. Dan masukkan ke dalam oven. Panggang selama 50 menit. Pour the batter into the pan. And place the cake pan into a larger container of hot water. (Au bain marie technique). And put it in the oven. Bake for 50 minutes.

7. Keluarkan loyang dari oven dan biarkan hingga suhu ruang, iris bagian tengah cake oles dengan selai kaya. Dan susun di atasnya potongan cake. Potong dan hias sesuai selera sebelum disajikan. Remove the pan from the oven and leave it to room temperature, slice the center of the cake topped with Kaya jam. And arrange on top of the cake pieces. Cut and decorate according to taste before serving.

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Ayam & Jamur Kecap Pedas – Spicy Chicken & Mushroom Stew


AYAM & JAMUR KECAP PEDAS – SPICY CHICKEN & MUSHROOM STEW

Untuk 1-2 orang. For 1-2 person.

Bahan/ingredients:
200 gr paha ayam, potong jadi 4, 200 gr chicken thigh, cut on 4.
3 buah jamur shiitake ukuran besar dan tebal, rendam air dan iris. 3 large and thick shiitake mushrooms, soak water and slice.
1 buah kentang, kupas dan potong jadi 8. 1 potato, peel and cut into 8.
½ buah bawang bombay, potong. ½ pcs onion, cut.
1 buah cabe gendol hijau, iris. 1 green habanero, sliced.
2 buah cabe rawit merah, iris. 2 pcs red cayenne, slice.
3 siung bawang putih, cincang halus. 3 clove garlic, finely chopped.
4 iris jahe. 4 slice ginger.
400 ml air panas. 400 ml hot water.
1 sdm minyak sayur dan ½ sdm minyak wijen untuk menumis. 1 tbsp veggie oil and ½ tbsp sesame oil for saute.

Bumbu/seasoning:
1 sdm arak masak (boleh dihilangkan). 1 tbsp cooking wine(can be skip). Shaoshing Ciu
1½ sdm kecap cap jamur. 1½ tbsp mushroom soy sauce.
2 sdm kecap asin. 1 tbsp soy sauce.
1 sdt gula. 1 tsp sugar.

Cara/method:
1. Panaskan panci presto, masukkan minyak, masukkan jahe, tumis 30 detik, masukkan bawang putih, tumis hingga harum. Heat the pressure cooker, add the oil, add the ginger, saute 30 seconds, add the garlic, saute until fragrant.
2. Masukkan ayam dan tumis hingga berubah warna. Tuang arak masak dan aduk rata. Masukkan bumbu, aduk. Add the chicken and saute until it changes color. Pour the cooking wine and mix well. Add the spices, stir.
3. Masukkan bahan yg lain dan air panas. Tutup panci presto dan biarkan tombol berputar hingga 2 menit, matikan api. Basahi serbet dan letakkan diatas tutup panci, angkat, lakukan 2 kali atau hingga tutup panci presto tak bersuara, buka tutup panci. Dan pindahkan ke wadah saji. Add other ingredients and hot water. Cover the pressure cooker and let the button rotate for up to 2 minutes, turn off the heat. Wet the napkin and place it on the pan lid, lift it up, do it 2 times or until the pressure cooker lid is silent, open the lid of the pan. And move it to a serving container.

Note:
1. Fungsi tutup panci presto ditutup dengan serbet basah supaya tutup bisa cepat dibuka dan masakan tidak terlalu empuk. The presto pan lid function is covered with a wet napkin so the lid can be quickly opened and the dish is not too soft.
2. Cabe Gendol sangat pedas, hati2 menggunakannya. Habanero is very spicy, careful to use it.

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Coffee Cream Cheese Chiffon Cake


COFFEE CREAM CHEESE CHIFFON CAKE

Bahan/ingredients:
140 gr terigu untuk cake. 140 gr cake flour. (Kunci Biru)
160 gr gula palem. 160 gr palm sugar.
10 btr kuning telur. 10 pcs egg yolk.
8 btr putih telur. 8 pcs white egg.
80 ml olive oil(bukan utk salad)/canola oil. 80 ml olive oil (not for salad)/canola oil.
100 gr cream cheese (Philadelphia).
80 ml susu segar tawar. 80 ml plain fresh milk.
15 gr kopi instan. 15 gr instant coffee.

Cara/method:
1. Panaskan susu dan kopi instan, (tdk perlu mendidih) masukkan cream cheese, aduk rata, biarkan suhu ruang.
Heat milk and instant coffee, (no need to boil) add cream cheese, mix well, leave room temperature.2. Panaskan oven 170C. Preheat oven 170C.
3. Mixer putih telur dgn kecepatan tinggi hingga mengembang dan kaku berjejak, sisihkan.
Mixer egg white with high speed until it expands and stiffly lined up, set aside.
3. Kocok dgn kecepatan sedang kuning telur dan gula palem hingga mengembang. Mixer egg yolk and palm sugar with medium speed until expands.
4. Turunkan kecepatan mixer plg rendah, masukkan tepung bergantian dgn larutan kopi susu, hingga tercampur rata. Lower the speed of the low plg mixer, add the flour alternately with the milk coffee solution, until evenly mixed.
5. Masukkan minyak dan aduk rata.
add oil and stir well.
6. Masukkan putih telur kocok bertahap dan aduk balik hingga rata dengan spatula. Add the beaten egg white gradually and mix well with the spatula.
7. Bila ingin membuat motif, ambil 5 sdm adonan beri 2 sdt coklat bubuk african yg diayak. Aduk rata.If you want to make a motive, take 5 tbsp. Of batter and give 2 tsp of sieved african powder. Stir well.
8. Tuang adonan ke dalam loyang. Tuang adonan coklat aduk dgn sumpit/tusuk sate dengan gerakan memutar hingga ke dasar loyang. Pour the batter into the pan. Pour the chocolate mixture in a chopstick/skewer with a circular motion to the bottom of the pan.
9. Panggang selama 35-40 menit. Sesuaikan dgn kondisi oven anda. Lakukan dgn tes tusuk, bila tdk ada adonan yg lengket di tusuk sate berarti adonan sudah matang dan permukaan cake sudah berkulit berarti sudah matang sempurna. Bake for 35-40 minutes. Adjust to the condition of your oven. Do it with a stab test, if there is no sticky dough on the skewer, it means the cake is cooked and the surface of the cake has already been skinned which means it’s perfectly cooked.
10. Keluarkan loyang dari oven dan balikkan loyang hingga kue suhu ruang, keluarkan kue dengan bantuan pisau. Dan potong kue sebelum disajikan. Remove the pan from the oven and turn the baking pan until the cake is room temperature, remove the cake with the help of a knife. And cut the cake before serving.

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Nasi Presto Ayam & Sari Laut – Pressure Cooked Rice Chicken & Seafood

NASI PRESTO AYAM DAN SARI LAUT – PRESSURE COOKED RICE CHICKEN AND SEAFOOD

Bahan/ingredients:
250 gr daging ayam fillet, potong kotak 2x2cm. 250 gr fillet chicken, cut cube 2x2cm.
25 gr ebi kering, rendam dan potong. 25 gr dried shrimp, soak and cut..
20 gr kerang kampak kering, rendam dan remas supaya terburai. 20 gr dried scallop, soak and squeeze to break down.
20 gr kerang darah kering, rendam. 20 gr dried blood clam.
30 gr juhi kering, rendam dan iris korek api 30 gr dried squid, soak and julienne.
6 buah shiitake kering, rendam dan iris tipis. 6 pcs dried shiitake, soak and finely slice.

300 gr beras, cuci dan tiriskan. 300 gr rice, wash and strain.
5 siung bawang putih cincang halus. 5 cloves of garlic, finely chopped.
1 sdm minyak sayur. 1 tbsp veggie oil.
2 sdt minyak wijen. 2 tsp sesame oil.
450 ml kaldu panas. 350 ml hot stock

Bumbu/seasoning:
1/2 sdm kecap cap jamur. ½ tbsp mushroom soy sauce.
2 sdm kecap asin. 2 tbsp soy sauce.
½ sdm arak masak china. ½ tbsp Chinese cooking wine. (Shaosingciu)
1 sdt lada bubuk. 1 tsp pepper powder.

Cara/method:
1. Panaskan panci presto, masukkan minyak wijen dan minyak sayur, masukkan bawang putih, tumis hingga harum. Masukkan ayam dan bahan lain kecuali beras, tumis hingga harum. Heat the pressure cooker, add sesame oil and vegetable oil, add the garlic and stir-fried until fragrant. Add chicken and other ingredients except rice, stir-fry until fragrant.
3. Masukkan bumbu dan beras aduk hingga rata, tambahkan kaldu dan aduk. Add the spices and rice, stir, add hot stock and stir.
4. Tutup panci presto dan biarkan tombol berputar 3 menit. Matikan api hingga tidak ada suara. Close the pressure pan and let the button rotate 3 minutes.

5. Buka tutup panci presto dan aduk nasi, siap disajikan. Turn off the heat until there is no sound. Open the presto lid and stir the rice, ready to serve.

5. Sajikan panas. Serve hot.

Note:
Rendam bahan kering selama 30 menit. Soak the dry ingredients for 30 minutes.
Resep ini untuk 4-5 orang. This recipe for 4-5 person

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#ChineseCuisine #DriedSeafood
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Espresso Fudge Brownies

ESPRESSO FUDGE BROWNIES

Melt in every bite…..this is it the real fudge brownies👅💦

Bahan A/A ingredients:
1 blok mentega tawar. potong kecil. 1 block unsalted butter, small cut. (Elle & Vire)
200 gr DCC cincang. 200 gr chopped DCC. (Colatta/TULIP)
15 gr kopi instan (bisa di skip). 15 gr instant coffe.(Nescafe) (can be skip)

Bahan B/B ingredients:
175 gr gula pasir. 175 gr granulated sugar.
4 butir telur. 4 eggs.

Bahan C/C ingredients:
20 gr coklat bubuk pekat. 20 gr dark cocoa powder. (African)
30 gr coklat bubuk. 30 gr cocoa powder. (Bensdorf)
30 gr coklat bubuk pekat. 30 gr dark cocoa powder. (Hershey’s)
50 gr tepung untuk cake. 50 gr cake flour. (Kunci Biru)
¼ sdt garam. ¼ tsp salt.

Bahan D/D ingredients:
125 gr choco chips.
30 gr coklat putih leleh untuk decor. 30 gr melted milk choco for garnish.

Cara/method:
1. Panaskan oven 160C (sesuaikan dgn oven anda). Alasi loyang 20×20 cm dgn kertas roti. Preheat oven 160C (adjust to your oven). Cover the pan size 20x20cm with baking paper.
2. Lelehkan mentega, kopi instan dan dark choco, dengan cara tim dengan dua panci. (Bahan A). Melting the butter, instant coffe and dark choco, steam using double pan. (A ingredients)

3. Campur dan ayak tepung, coklat bubuk dan garam. Sisihkan. (Bahan C). Combine and shift flour, cocoa powder and salt. Set aside (C ingredients).
4. Kocok telur dan gula halus dgn whisk, hingga lembut. (Bahan B). Beaten eggs and castor sugar with whisk until soften. (B ingredients)

5. Masukkan bahan C ke adonan B dan aduk rata. Add C ingredients into B mixture and stir well.

6. Masukkan adonan A ke campuran adonan B dan C, aduk rata. Add mixture A into combined mixture B and C.

7. Masukkan ¾ bagian choco chips, aduk. Add ¾ part of choco chips, stir.
8. Tuang adonan brownies ke dalam loyang dan ratakan, taburi sisa choco chips, beri coklat putih leleh dan buat motif dengan tusuk gigi. Panggang selama 20-25 menit. Pour the brownie mixture into a baking sheet and spread it, sprinkle the remaining choco chips, melt the white chocolate and make a motif with a toothpick. Bake for 20-25 minutes

9. Keluarkan dr oven dan letakkan di rak kue hingga brownies suhu ruang sebelum dipotong dan sajikan. Remove it from the oven and place it on the cake rack until the room brownies are room temperature before cutting and serving.

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