Kue Almon Coklat – Almond Choco Cake

KUE ALMON COKLAT – ALMOND CHOCO CAKE

Bahan/ingredients:
6 butir kuning telur kampung. 6 pcs farmer egg yolk.
5 butir putih telur kampung. 5 pcs farmer white egg.
120 gr gula merah. 120 gr brown sugar.
100 gr tepung almond. 100 gr almond powder.
40 gr terigu rendah protein. 40 gr low protein flour.
20 gr coklat bubuk. 20 gr cocoa powder.
¼ sdt garam. ¼ tap salt.
½ sdt baking powder. ½ tap baking powder.
150 gr mentega leleh. 150 gr melted butter. (Anchor)

Cara/method:
1. Panaskan oven 180C. Oles loyang hati ukuran 18 dgn mentega, sisihkan. Preheat oven 180 C. Smear love pan size 18 with butter, set aside.
2. Campur almon bubuk, tepung, coklat bubuk, baking powder dan garam, sisihkan. Mix almond powder, flour, cocoa powder, baking powder and salt, set aside,
3. Kocok telur dan gula merah hingga menggembang dgn kecepatan tinggi. Beat the egg and brown sugar until fluffy with high speed
4. Gunakan kecepatan terendah masukkan bahan kering, vanila dan mentega, aduk hingga rata dan matikan mixer. Using slow speed add dried ingredients, vanilla and butter, stir well and switch off mixer.
5. Tuang adonan kedalam loyang. Pour the batter into the pan
6. Oven selama 40 menit. Biarkan suhu ruang, dan iris sebelum disajikan. Baking for 40 minutes. Let it room temperature and slice before serving.

#KueAlmonCoklat #AlmondChocoCake
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Ayam Geprek – Crushed Chicken

AYAM GEPREK – CRUSHED CHICKEN

Bahan/ingredients:
2 ekor ayam kampung, potong jd 4. 2pcs farmer chicken, cut on 4,
Minyak utk menggoreng, oil for deep frying
2 btg sereh, keprak. 2 stalk lemongrass, crush.
5 lbr daun jeruk. 5 pcs lime leaves.
3 cm lengkuas, keprak. 3 cm galangal, crush.

Bahan ungkep ayam/stew chicken seasoning:
1 sdm ketumbar bubuk. 1 tbsp coriander.
8 butir bawang merah. 8 pcs shallot.
4 siung bawang putih. 4 cloves garlic.
4 butir kemiri. 4 pcs candle nut.
¼ sdt jintan bubuk. ¼ tsp powdered cumin.
½ sdt merica bubuk. ½ tsp powdered pepper.
Garam secukupnya. Some salt.
1000 ml air kelapa. 100 ml coconut water.

Bahan pelapis/coating ingredients:
4 butir telur ayam, kocok lepas. 4 pcs egg, beaten.
1 sdm air lemon. 1 tbsp lemon juice.
½ sdt garam. ½ tsp salt.
1 sdt bawang putih bubuk. 1 tsp garlic powder.
½ sdt lada bubuk. ½ tsp pepper powder.
50 gr tepung terigu. 50 gr cake flour.
100 gr tepung beras. 100 gr rice flour.

Bahan Sambal Geprek:
20 buah cabe rawit merah(sesuai selera). 20 pcs red chili padi (as your desire).
3 siung bawang putih. 3 cloves garlic.
6 buah bawang merah. 6 pcs shallot.
¼ buah tomat, potong. ¼ pcs tomato, cut.
Garam secukupnya. Some salt.
2 buah jeruk limau.

Cara/method:
1. Membuat Ayam Geprek/how to cooke Crushed Chicken:
** Rebus air kelapa, bersama lengkuas, daun jeruk dan sereh. Masukkan ayam. Boiling coconut water with galangal, line leaves and lemongrass. Add chicken.
** Haluskan bumbu ungkep, tumis dan masukkan ke rebusan ayam. Masak hingga ayam empuk, tiriskan. Ground stew seasoning, saute and add into boiled chicken and strain.
** Panaskan minyak. Heat oil.
** Campur kocokan telur dgn air lemon. Mix beaten egg with lemon juice
** Campur bahan pelapis kering kecuali telur. Mix dried coating ingredients except egg.
** Celupkan ayam pada telur, gulingkan ke pelapis kering ulang hingga 2-3x. Dip the chicken on the egg and roll it into dried dipping up to 2-3 times.
** Masukkan ke dlm minyak panas dan goreng hingga keemasan dan tiriskan. Add into hot oil and frying until golden, strain.
2. Goreng ½ matang semua bahan sambal. Haluskan bahan sambal dan garam dgn cobek, beri air jeruk, sisihkan. Half fried all sambal ingredients. Ground sambal ingredients and salt on cobek, add lime juice, set aside.
3. Letakkan ayam goreng dan pukul ayam diatas sambal. Place fried chicken and crush on sambal.
4. Sajikan dgn nasi hangat dan lalapan. Serve with warm rice and raw veggie.

#AyamGeprek #CrushedChicken #SpicySambal #SelaraNusantara #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Bacang Ketan – Glutinous Rice Wrapped in Bamboo Leaves

Bacang mempunyai kenangan tersendiri di dalam hidupku. Lebih dr 30 thn yg lalu, aku tidak membuatnya……dulu usia 10 th, mama ku mulai mengajarkan cara membungkus bacang. Saat ini aku sangat rindu kehadiran mama. Maka ku buat bacang ini. Mama maafkan anakmu rada lupa cara membungkusnya…..Miss and love you so much mama.

Bacang aka Chinese Glutinous Rice Wrapped in Bamboo Leaves has its own memories in my life. More than 30 years ago, I did not make it…used to be 10 years old, my mama began to teach how to wrap the bacang. Right now I really miss the presence of mama. So I made this dish. Mama forgive your daughter forget how to wrap it … ..Miss and you so much mama.

BACANG KETAN – CHINESE GLUTINOUS RICE WRAPPED IN BAMBOO LEAVES

Bahan/ingredients:
Daun bambu secukupnya, rendam dgn air semalam dan lap dgn serbet. Some bamboo leaves, soak over nite and wipe with napkin.
Tali rafia secukupnya utk mengikat bacang. Some string of raffia for tide bacang
20 buah lakci, rendam 2 jam. 20 pcs chesnut, soak 2 hours.
100 gr ebi kering, rendam 2 jam. 100 gr dried ebi, soak 2 hours.
20 buah jamur hioko kering, rendam 4 jam.
500 gr sancam. 500 gr pork belly.
1000 gr ketan. 1000 gr glutimous.
1000 ml air panas. 1000 ml hot water.
Panci besar isi air mendidih utk membuat bacang. Big pan with boiling water for boiling bacang.

Bumbu/seasoning:
5 siung bawang putih cincang halus. 5 cloves garlic, finely chop.
1 sdm minyak wijen. 1 tbsp sesame oil.
2 sdm minyak sayur. 2 tbsp veggie oil.
1 sdt ngohiong bubuk. 1 tsp five spices.
2 sdm kecap cap jamur. 2 tbsp mushroom soy sauce.
2 sdm kecap manis. 2 tbsp dark sweet soy sauce.
3 sdm kecap asin. 3 tbsp soy sauce.
1 sdm kecap ikan. 1 tbsp fish sauce.
1 sdm saus tiram. 1 tbsp oyster sauce.
1 sdt lada bubuk. 1 tsp pepper powder.
2 sdt garam. 2 tsp salt.
2 sdm arak xao xing. (Boleh tdk dipakai). 2 tbsp wine xao xing. (Can be skip).

Cara/method:
1. Memasak isian. How to cooke the filling:
** Panaskan sedikit minyak, letakkan sancam dgn bag kulit menempel pada wajan. Biarkan kulit garing dan iris. Heat some oil, add pork belly with the skin attached to the frying pan. Let the skin crisp and slice.
** Panaskan minyak sayur dan minyak wijen, masukkan bawang putih cincang, tumis jingga harum. Heat veggie oil and sesame oil, add chopped garlic, saute until fragrant.
** Masukkan sancam iris, aduk hingga berubah warna, masukkan arak xao xing, aduk. Masukkan sisa bahan dan bumbu. Add sliced pork belly, stir until changing color, add wine xao xing, stir. Add all ingredients and seasoning.
** Setelah mendidih pindahkan ke slow cooker selama 2 jam. After boiling move into slow cooker for 2 hours.
2. Cara memasak ketan. How to cook hlutinous rice
Tiriskan ketan dan masukkan ke dlm wajan ditambah air rebusan isian. Masak hingga ketan mengembang. Strain the glutinous rice and add into frying pan, add filling juice. Cook until the glutinous rice rises.
3. Cara membungkus dan mengisi bacang liat di foto sesuai urutan, ikat dgn tali rafia dan ikat berkelompok dan rebus selama 4 jam. How to wrap and fill clay in photos in sequence. Bind with rope and bunch in groups and boil for 4 hours.

Note:
Daging babi bisa diganti dgn ayam. The pork can be change with chicken.

#BacangKetan #GlutinousRiceWrappedinBambooLeaves
#AsiaCuisin #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Kwetiau Goreng XO – XO Fried Char Kwetiau

KWETIAU GORENG XO – XO FRIED CHAR KWETIAU

Bahan/ingredients:
500 gr kwetiau. 500 gr char kwetiau.
100 gr toge. 100 gr bean sprout.
4 btg sawi hijau, potong2 cm. 4 stalks mustard green, cut 2 cm.
100 gr fish cake, iris. 100 gr fish cake, slide.
10 ekor udang tanpa kulit. 10 pcs skinless shrimp.
2 butir telur ayam kocok. 2 tbsp beaten farmer egg.
4 sdm saus XO. 4 tbsp XO sauce.
50 ml air panas. 50 ml hot water.
Garam secukupnya. Some salt.
3 siung bawang putih cincang. 3 cloves chopped garlic.
2 sdm minyak sayur. 2 tbsp veggie oil.
1 sdm minyak wijen. 1 tbsp sesame oil.

Cara/method:
1. Panaskan minyak sayur dan minyak wijen. Heat veggie oil and sesame oil.
2. Masukkan bwg putih cincang tumis hingga harum. Add chopped garlic and saute until fragrant.
3. Masukkan udang dan fish cake, aduk, masukkan sauce XO, batang sawi hijau, aduk dan sisihkan di tepi wajan. Add shrimp and fish cake, stir, add XO sauce, mustard green stem, stir and set aside on wok.
4. Masukkan telur kocok, diamkan sesaat aduk. Add beaten egg, let it awhile and stir.
5. Masukkan kwetiau, daun sawi, toge dan air, aduk. Tes rasa bisa tambahkan garam secukupnya. Add char kwetiau, mustard green leaves, bean sprout and water, stir. Tast the taste, if not enough salt, put some salt, stir.

#KwetiauGorengXO #XOFriedCharKwetiau #AsianCuisin #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Bolu Marmer Jadoel Vanila – Classic Vanilla Marble Cake


Bolu Marmer Jadoel Vanila – Classic Vanilla Marble Cake

Bahan/ingredients:
8 btr kuning telur segar. 8 pcs fersh egg yolk.
6 btr putih telur segar. 6 pcs fresh white egg.
160 gr gula pasir. 160 gr granulated sugar.
180 gr terigu utk kue. 180 gr cake flour.
180 gr mentega leleh. 180 gr melted butter.
⅓ sdt garam. ⅓ tsp salt 1 sdt Vanilla
1 sdm coklat bubuk. 1 tbsp cocoa powder.
1 sdm air. 1tbsp water.
1 sdt ekstrak vanila. 1 tsp vanilla extract

Cara/Method:
1. Panaskan oven 180 C, oles loyang dgn mentega. Preheat oven 180C, brush the pan with butter.
2. Campur coklat bubuk dgn dgn air hingga menjadi pasta, sisihkan. Make a paste with cocoa and water, set aside.
3. Campur tepung dgn garam, sisihkan. Mix flour and salt, set aside.
4. Kocok dgn kecepatan tinggi gula dan telur hingga mengembang. Mixer high speed sugar and eggs until fluffy.
5. Sambil di kocok dgn kecepatan rendah masukkan tepung bertahap. Gradually add flour while mixing in slow speed.
6. Masukkan mentega leleh dan vanila, aduk sebentar dan matikan mixer. Add melted butter and vanilla extract, mixer a while and turn off mixer.
7. Ambil 4 sdm adonan campur dgn pasta coklat. Take 4 tbsp the batter and mix with choco paste.
8. Tuang adonan putih kedalam loyang dan masukkan adonan coklat tanpa diaduk. Pour the white batter into the pan and add choco batter without stir.
9. Oven selama 40-45 menit atau hingga permukaan keemasan. Tes kematangan dgn lidi.
Bake for 40-45 minutes or until it has a golden surface.
10. Keluarkan dr loyang, biarkan 70% hangat baru diiris dan sajikan hangat lbh nikmat. Take out from the pan, lets warm 70% before slice and serve when warm more yummy.

#BoluMarmerJadoelVanila #CLassicVanillaMarbleCake #MommyBaker #FreshFromMyOven
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Tumis Buncis & Wortel – Sauteed Long Beans & Carrot


TUMIS BUNCIS & WORTEL- SAUTEED LONG BEANS & CARROT

Bahan/ingredients:
200 gr buncis, potong 2 cm. 200 gr long beans, cut 2 cm.
200 gr wortel potong korek api. 200 gr carrot, julienne.
3 buah bawang merah, iris. 3 pcs shallot, slice.
2 siung bawang putih, iris. 2 cloves garlic, slice.
1 sdm minyak sayur. 1 tbsp veggie oil.
Garam dan lada secukupnya. Some salt and pepper.
20 ml air panas. 20 ml hot water.

Cara/method:
1. Rebus buncis dan wortel selama 1 menit, tiriskan. Boiling long beans and carrot for 1 minute, strain.
2. Panaskan minyak dan tumis bawang merah dan putih hingga harum. Heat oil and saute shallot and garlic until fragrant.
3. Masukkan semua bahan dan tumis selama 1 menit. Add all ingredients and saute for 1 minute.

#TumisBuncisDanWortel #SauteedLongBeansAndCarrot #SeleraNusantara
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Bihun Goreng Jadoel – Classic Fried Vermicelli

BIHUN GORENG JADOEL – CLASSIC FRIED VERMICELLI

Bahan/ingredients:
200 gr bihun kering, rendam air. 200 gr dried vermicelli. (AA Brand)
50 gr kol, iris. 50 gr cabbage, slice.
50 gr wortel serut. 50 gr grated carrot.
Seledri, iris. Celery, slice.
2 sdm minyak sayur. 2 tbsp veggie oil.
50 ml air panss. 50 ml hot water.
2 sdm bawang merah goreng utk taburan. 2 tbsp fried shallot for topping

Bumbu/seasoning:
4 buah bawang merah. 4 pcs shallot.
3 siung bawang putih. 3 cloves garlic.
Garam dan lada secukupnya. Some salt and pepper.
2 sdt kecap ikan. 2 tsp fish sauce.

Cara/method:
1. Haluskan bawang merah dan bawang putih. Ground shallot and garlic.
2. Panaskan minyak dan tumis bumbu hingga harum. Heat oil and saute seasoning until fragrant.
3. Masukkan wortel dan kol tumis 1 menit. Add carrot and cabbage, saute for 1 minute.
4. Masukkan bihun, seledri, tambahkan air dan aduk hingga rata. Dan coba rasa. Add vermicelli, celery, water and stir. Tester.
5. Taburi bawang goreng. Sprinkle fried shallot.

#BihunGorengJadoel
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph