Tumis Ayam Saus Tiram – Sauteed Chicken Oyester Sauce

TUMIS AYAM SAUS TIRAM – SAUTEED CHICKEN OYSTER SAUCE

Bahan/ingredients:
1 potong paha ayam tanpa tulang. 1 pcs boneless chicken thigh.
2 sdt mirin. 2 tsp mirin.
Lada hitam kasar secukupnya. Some coarsely black pepper.
Garam himalaya secukupnya. Some himalayan salt.
50 gr wortel iris serong. 50 gr carrot, oblique.
30 gr paprika kuning, iris. 30 gr yellow bell pepper.
3 siung bawang putih, cincang. 3 cloves of garlic, chopped.
2 tangkai sawi daging, rebus 1 menit dan siram air dingin, tiriskan. 2 bulb of collards meat, boiling for 1 minutes and pour it with cold water, drain.
½ sdm saus tiram. ½ tbsp oyster sauce.
50 ml air panas. 50 ml hot water.
2 sdt maizena + 2 sdm air utk pengental. 2 tsp cornstarch + 2 tbsp water for thickener.
1 sdm minyak sayur + 1 sdt minyak wijen. 1 tbsp veggie oil + 1 tsp sesame oil
Biji wijen sangrai utk taburan secukupnya. Some. Roasted sesame seed for topping.

Cara/method:
1. Potong daging ayam dan bumbui dgn mirin, lada hitam dan garam himalaya, diamkan 30 menit. Cut the chicken meat and marinate with mirin, black pepper and himalaya salt, let stand for 30 minutes.
2. Panaskan minyak, tumis bawang putih hingga harum, masukkan ayam dan aduk hingga berubah warna. Heat the oil, saute the garlic until fragrant, add the chicken and stir until it changes color.
3. Masukkan saus tiram, wortel, paprika dan aduk, tambahkan air panas. Biarkan mendidih. Add oyster sauce, carrots, peppers and stir, add hot water. Let it boil.
4. Tuang larutan pengental sambil diaduk. Pour the thickening batter while stirring.
5. Sajikan panas dgn nasi dan sawi daging rebus dan taburi biji wijen. Bisa juga disiramkan diatas nasi. Serve hot with rice and boiled collards meat and sprinkle sesame seeds. Can also be poured on rice.

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Baso Goreng Ayam – Fried Chicken Ball

BASO GORENG AYAM – FRIED CHICKEN BALL

Utk 22 buah baso ayam goreng. For 22 pcs of fried chicken ball.

Bahan/ingredients.
230 gr daging paha ayam. 230 gr chicken thigh.
70 gr kulit ayam. 70 gr chicken skin.
2 btr telur ayam kampung. 2 pcs farmer egg.
150 gr tepung tapioka. 150 gr tapioca flour.
20 gr tepung baso FA28. 20 gr Meetball flour FA28. (Order by Merry Christina)
1 sdm kecap ikan. 1 tbsp fish sauce.
½ sdm kecap raja rasa. ½ tbsp raja rasa sauce.
½ sdm kecap asin. ½ tbsp soy sauce.
½ sdm minyak wijen. ½ tbsp sesame oil.
6 siung bawang putih, cincang halus, goreng ½ matang. 6 cloves of garlic, finely chop, half fried.
1 sdt lada bubuk. 1 tsp pepper powder.

Cara/method:
1. Cincang halus daging dan kulit ayam. Finely chop chicken and chicken skin.
2. Campur rata semua bahan kecuali tepung tapioka dan tepung baso. Finely combine all ingredients except tapioca and meatball flour.
3. Masukkan bahan tepung dan aduk rata. Add flour ingredients and stir well.
4. Panaskan minyak, masukkan baso ayam, kecilkan api dan goreng hingga keemasan sekitar 25-30 menit. Heat oil, add chicken ball, turn to low heat and frying until golden around 25-30 minutes.

Note:
Texture Bakso Ayam Goreng ini tidak kopong tapi lembut. This Fried Chicken Ball has soft and airy texture.

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Salad Babi – Pork Salad

SALAD BABI – PORK SALAD

Bahan/ingredients:
2 buah kuping babi, bersihkan. 2 pcs pig’s ear, clean the pig ear.
400 gr sancam, bersihkan. 400 gr pork belly, clean it.
4 btr telur ayam kampung, rebus dan kupas. 4 pcs farmer egg, boiling and pell of the skin.
6 siung bawang putih. 6 cloves of garlic.
10 buah pekak/bunga lawang. 10 pcs of five star.
3 sdm kecap jamur. 3 tbsp mushroom soy sauce.
2 sdm kecap raja rasa. 2 tbsp raja rasa soy sauce.
2 sdm kecap asin. 2 tbsp soy sauce.
1 sdm arak shao shing. 1 tbsp shao shing wine.
2 cm kayu manis. 2 cm cinnamon.
1 sdm kecap manis. 1 tbsp dark sweet soy sauce.
½ sdt lada hitam, ½ tsp black pepper.
1500 ml air mineral. 1500 mineral water.

Pelengkap/condiment:
2 batang daun bawang, iris halus.
1 sdt minyak wijen. 1 tsp sesame oil.

Saus cocolan/dipping sauce:
5 buah cabe rawit merah, iris. 5 pcs red cayenne, slice.
3 siung bawang putih, cincang halus. 3 cloves of shallot, finely chop.
3 sdm kecap asin. 3 tbsp soy sauce.
2 sdt air lemon. 2 tsp lemon juice.

Cara/method:
1. Didihkan air, masukkan semua bahan, rebus dgn api kecil hingga sancam dan kuping babi empuk, dan telur berubah kecoklatan. Bring to a boil of water, add all ingredients, simmer with heat until it is pork belly and pig’s ears are tender, and the egg turns brown.
2. Iris semua bahan. Irisan kuping babi campur dgn pelengkap. Slice all ingredients. Mixed pork ear slices with complement.
3. Campur bahan saus. Combine sauce ingredients.
4. Tata semuanya diatas piring saji bersama saus cocolan. Arrange everything on a serving plate with dipping sauce.

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Membuat Tempe – How To Make Tempeh

MEMBUAT TEMPE – HOW TO MAKE TEMPEH

Bahan/ingredients:
500 gr kedelai. 500 gr soya bean.
1 gr ragi tempe. 1 gr tempeh yeast.
1 sdt cuka. 1 tsp vinegar.
4 buah plastik utk membungkus tusuk dgn jarum. 4 pcs plastic for packing poke holes using a needle. (250gr/each of plastic)
Air secukupnya utk merebus, merendam dan mencuci kedelai. Some water for boiling, soak and wash soya bean.

1. Cuci kedelai, masukkan kedalam panci dan beri air 2x dr kedelai lalu rebus selama 1 jam. Wash soya beans, add into the pan and add twice the amount of water than the soya beans. Boil for 1 hour.

2. Rendam kedelai air bersih selama 15 jam. Submerge soya beans in clean water for 15 hours.

3. Remas kedelai utk mengupas kulit dan memecahkan kedelai seperti photo san bersih dr kulit kedelai. Squeeze soya beans to peel outer skin as on photo until clean from soya bean skin.

4. Rebus kedelai dgn air mineral dan 1 sdt cuka, Tiriskan kedelai sekitar 4 jam, siapkan 1 gr ragi tempe. Boiling soya bean with mineral water and 1 tsp vinegar, Drain soya beans around 4 hour and prepare 1 gr of tempeh yeast.


5. Taburkan ragi diatas kedelai. Sprinkle yeast over soya beans.

6. Aduk hingga tercampur rata ragi dan kedelai. Stir to combine yeast and soya beans evenly.

7. Masukkan kedelai seberat 240gr kedalam kantung plastik. Fill in 240gr into plastic bags.
8. Tutup dgn kain serbet. (Hari pertama peragian). Bila tempe mulai berkerungat dan panas, buka tutup serbetnya dan biarkan jamur berkembang. Cover with napkin. If the tempe starts to sweat and heat, open the cloth and let the mushrooms grow.(First day fermentation). (20 August 2018)

9. Hari ke 2 peragian keluar jamur nya. The fungus comes out on the second day of fermentation. (22 August 2018)

Note:
Masa fermentasi sekitar 30-32 jam utk keluar jamurnya.

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Asam Asam Bandeng Kecombrang – Milkfish Torch Ginger Sour Soup

ASAM ASAM BANDENG KECOMBRANG – MILKFISH TORCH GINGER SOUR SOUP

Bahan/ingredients:
1 ekor bandeng, bagi 4 potong. 1 pcs milkfish, cut in 4.
1 buah bunga kecombrang, belah 4. 1 pcs of torch ginger, cut on 4.
5 buah bawang merah. 5 pcs of shallot.
3 siung bawang putih. 3 cloves of garlic.
7 buah cabe rawit merah. 7 pcs or red cayenne.
2 iris kunyit. 2 slice turmeric.
2 buah jeruk nipis. 2 pcs lime.
750 ml air mineral. 750 ml mineral water.
Garam secukupnya. Some salt.

Cara/method:
1. Goreng bandeng. Frying milkfish.
2. Bakar/sangrai bawang merah, bawang putih dan kunyit. Grill/roast shallot, garlic and turmeric.
3. Didihkan air, masukkan semua bahan kecuali bandeng, masak dgn api kecil selama 15 menit. Boiling water, add all ingredients except milkfish, simmer for 15 minutes.
6. Masukkan bandeng masak 5 menit dan siap disajikan. Add milkfish, cooking for 5 minutes and ready to serve.

#AsamAsamBandengKecombrang #MilkfishTorchGingerSourSoup #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Yakitori Momo (焼鳥モモ) – Japanese Grilled Chicken Thigh

YAKITORI MOMO (焼鳥モモ) – JAPANESE GRILLED CHICKEN THIGH

Bahan/ingredients:
500 gr daging paha ayam tanpa tulang. 500 gr boneless chicken thigh.
16 batang tusuk sate. 16 stalks skewers.

Bumbu perendam/marinade sauce:
1 sdt sake. 1 tsp sake.
2 sdt mirin. 2 tsp mirin.
¼ sdt garam himalaya. ¼ tsp himalayan salt.
½ sdt lada bubuk. ½ tsp pepper powder.

Tare/sauce:
1 sdm kecap asin. 1 tbsp soy sauce. Kikkoman.
½ sdm mirin. ½ tbsp mirin.
½ sdm sake. ½ tbsp sake.
2 sdt gula merah. 2 tsp brown sugar.

Cara/method:
1. Potong ayam sesuai selera. Cut chicken as your desire.
2. Campur ayam dan bumbu perendam, diamkan hingga 30 menit di lemari es.. Combine chicken with marinade sauce, refrigerate for 30 minutes.
3. Tusuk daging ayam dgn tusuk sate. Skewer chicken.
4. Campur bahan tare. Combine tare sauce.
5. Cara mematangkan/how to cook:
Menggunakan panggangan: panggang sate diatas api hingga matang, oles dgn tare dan panggang lagi sebentar. Using grilling: grill satay on fire until well cook, smear with tare sauce and grill a while.
Menggunakan Air fryer: letakkan satay pada bowl air fryer dan proses dgn suhu 160C selama 15 menit. Oles dengan tare dan proses lagi dgn suhu 200C selama 3 menit. Using Air Fryer: place satay on air fryer bowl and process with temperature 160 C for 15 minutes. Smear with tare sauce and process again with temperature 200C for 3 minutes.

#YakitoriMomo #JapaneseGrilledChickenThigh
#TARE #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Sup Iga Babi & Kacang Merah – Pork Ribs & Red Bean Soup

SUP IGA BABI & KACANG MERAH – PORK RIBS RED BEAN SOUP

Bahan/ingredients:
500 gr baikut. 500 gr pork ribs.
250 gr kacang merah segar. 250 gr fresh red bean.
1 buah wortel, potong dadu. 1 pcs carrot, cut cube.
60 gr kacang polong beku. 60 gr frozen peas.
3 siung bawang putih, geprak. 3 cloves of garlic, crush.
3 iris jahe. 3 sliced ginger.
1 sdm bawang putih goreng haluskan. 1 tbsp ground fried garlic.
2000 ml air mineral. 2000 ml mineral water.
Lada dan garam himalaya secukupnya some pepper and himalayan salt.
½ sdm minyak wijen. ½ tbsp sesame oil.

Taburan/toping:
Seledri secukupnya. Some celery.
1 batang bawang daun. 1 stalks sliced spring onion.

Pendamping/condiment:
Nasi putih. Steam rice.
Kecap asin cabe. Chili soy sauce.

Cara/methods:
1. Didihkan air. Boiling water.
2. Panaskan minyak wijen, tumis jahe dan bawang putih hingga harum, masukkan iga dan aduk hingga berubah warna. Heat sesame oil, saute ginger and garlic until fragrant, add the ribs and stirring until changing color.
3. Pindahkan iga kedalam air mendidih dan masukkan kacang merah, wortel dan kacang polong. Kecilkan api dan masak hingga kacang merah dan iga empuk. Move the ribs into boiling water and add red bean, carrot and peas. Simmer until red bean and ribs tender.
4. Masukkan batang seledri, garam himalaya, lada dan bawang putih goreng yg sdh dihaluskan, aduk rata. Add the stem of celery, himalayan salt, pepper and ground fried garlic, stir well.
5. Sajikan bersama taburan dan pendamping. Serve with topping and condiment.

Note:
Iga babi bisa diganti dgn iga sapi. Pork ribs can be change with beef ribs.

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