Cakue Medan

CAKUE MEDAN

Bahan/ingredients:
175 gr tepung terigu berprotein tinggi. 175 gr high protein flour. Komachi
80 gr tepung terigu berprotein sedang. 80 gr medium protein flour. Segitiga Biru.
7 gr gula pasir. 7 gr granulated sugar.
2 gr lada bubuk. 2 gr pepper powder.
5 gr garam. 5 gr salt.
2 gr soda kue. 2 gr baking soda.
4 gr ragi instan. 4 gr instant yeast.
10 gr bawang putih goreng, haluskan. 10 gr fried garlic, ground.
150 ml air hangat. 150 ml warm water.

Bahan Saus/sauce ingredients:
½ sdm cabe merah halus. ½ tbsp ground red chili.
1 buah cabe rawit merah. 1 pcs red cayenne.
3 siung bawang putih. 3 cloves of garlic.
300 ml air mineral. 300 ml mineral water.
Garam dan gula secukupnya. Some salt and sugar.
20 ml cuka apple. 20 ml apple vinegar.
2 sdt maizena.2 tsp corn starch.

Cara/methods:
1. Campur semua bahan kering dan aduk rata. Combine all dried ingredients and stir well.
2. Tuang air bertahap dan aduk hingga adonan kalis. Pour the water gradually and stir until the dough is smooth.
3. Bulatkan dan letakkan dlm wadah tutup dgn plastik. Diamkan selama 4 jam. (Aku diamkan semalam). Round and place the container cover with plastic. Let stand for 4 hour. (I leave it overnight)

4. Panaskan minyak dlm jumlah banyak. Heat oil in large quantities.
5. Keluarkan udara dari adonan dgn cara memulul perlahan, uleni bila terlalu lembek tambahkan tepung terigu, pipihkan, potong2 memanjang sesuai selera dan tumpuk adonan 2 lapis. Tekan bagian tengah dgn sumpit. Remove the air from the dough by slowly stirring, kneading if too soft add flour, flatten, cut into strips according to taste and stack 2 layer dough. Press the center with chopsticks.

6. Tarik adonan dan masukkan ke dalam minyak panas dan bolak balik cakue dgn sumpit hingga keemasan dan tiriskan. Pull the dough and put it in hot oil and alternating the cakue with chopsticks until golden and drain.
7. Blender bahan saus dan didihkan. Blender sauce ingredients and boiling.
8. Sajikan Cakue dgn saus atau dgn bubur. Serve cakue with sauce or with porridge.

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Lumpia Goreng Semarang – Semarang Fried Spring Roll


LUMPIA GORENG SEMARANG – SEMARANG FRIED SPRING ROLL

Bahan/ingredients:
12 lembar kulit lumpia. 12 pcs spring roll skin.

Air utk perekat. Water for glue

Bahan isi/filling:
4 siung bawang putih, dicincang halus. 4 cloves garlic, finely chop.
3 buah bawang merah, cincang halus. 3 pcs shallot, finely chop.
150 gr daging babi, iris korek api. 150 gr pork, julianne.
2 butir telur, dikocok lepas and goreng orak arik. 2 eggs, beaten and scramble.
300 gr rebung, diiris korek api, rebus 3x dan peras . 300 gr bamboo shoot, julianne, boiling 3 times and squeeze.
1 sdm saus tiram. 1 tbsp oyster sauce
1 sdm kecap manis. 1 tbsp dark sweet soy sauce.
Lada hitam kasar secukupnya. Some coarse black pepper
2 sdm minyak sayur untuk menumis. 2 tbsp veggie oil for saute

Bahan Saus/sauce ingredients:
1 siung bawang putih, dihaluskan. 1 cloves of garlic, ground.
1 siung bawang putih, cincang halus. 1 clove of garlic, finely chop.
150 ml air. 150 ml water.
25 gr gula merah. 25 gr brown sugar.
Sejumput garam. A pinch of salt
Lada secukupnya. Some pepper.
5 gr tepung tapioka + 2 sdt air, untuk pengental. 5 gr tapioca + 2 tsp water.

Pelengkap/condiments:
Cabe rawit putih/hijau secukupnya. Some white/green cayenne.
Daun bawang secukupnya. Some scallion.
Acar lobak secukupnya. Some chinese radish.

Bahan acar lobak/preserve chinese radish ingredients:
¼ batang lobak putih, iris tipis. ¼ stalks white chinese radish, finely slice.
2 sdt cuka apel. 2 sdt apple vinegar.
15 gr gula pasir. 15 granulated sugar.
Sejumput garam. A pinch of salt.
1 buah cabe merah buang biji, potong kotak kecil. 1 pcs seedless red chili, small cut.

Cara/methods:
A. Membuat isi lumpia/how to cook spring roll filling:
Panaskan minyak, tumis bawang merah dan bawang putih hingga harum, masukkan daging babi, tumis hingga berubah warna. Heat oil, saute shallot and garlic until fragrant.
Masukkan rebung, telur dan bumbu, aduk rata. Add bamboo shoot, egg and seasoning, stir well.

B. Bungkus lumpia dgn masing2 berat isi 50gr dan lipat seperti foto. Fill in the spring roll wrap with 50gr of stuffing and fold as is the picture.

C. Cara menggoreng/how to fry:
Dgn goreng minyak banyak hingga keemasan. Deep Fry until golden.
Oles kulit lumpia dgn minyak tipis proses dgn air fryer suhu 200 C selama 12 menit. Gently smear spring roll with oil and process with air fryer temperature 200C fot 12 minutes.
D. Didihkan bahan saus dan kentalkan. Boiling and let the sauce thicken.
C. Campur bahan acar lobak. Combine preserved chinese radish.
D. Sajikan lumpia dgn pelengkap. Serving spring roll with condiments.

Note:
Daging babi dapat diganti dgn daging ayam atau udang. Pork can be change with chicken or shrimp


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Tahu Balik Isi Ayam – Inside Out Fried Stuffed Chicken Tofu


TAHU BALIK ISI AYAM – INSIDE OUT FRIED STUFFED CHICKEN TOFU

Bahan/ingredients:
20 buah tahu, potong segitiga dan goreng. 22 pcs of fried tofu triangled.
400 gr daging ayam giling. 400 gr ground chicken.
100 gr tapioka. 100 gr tapioka.
80 gr wortel, parut dan cincang. 80 gr carrot, grated and chopped.
10 gr jamur hitam kering, rendam dan cincang halus. 10 gr dried black mushroom, soak and finely chop:
1 butir telur ayam kampung. 1 pcs of farmer egg.
5 batang daun bawang kecil, iris halus. 5 stalks scallion, finely slice.
3 batang seledri, iris halus. 3 stalks of celery, finely slice.

Bumbu/seasoning:
4 gr garam. 4 gr of salt:
2 gr lada bubuk. 2 gr of pepper powder.
20 gr saus tiram. 20 gr of oyster sauce.
15 gr bawang putih goreng, haluskan. 15 gr of fried garlic, ground.
20 gr bawang merah goreng, haluskan. 20 gr of fried shallot, ground.

Cara/method:
1. Keluarkan isi tahu dan balikkan tahu seperti photo dan sisihkan. Take out the tofu and turn it around like a photo and set aside.

2. Campur semua bahan dan bumbu. Combine all ingredients and seasoning.

3. Panaskan minyak. Heat oil.
4. Masukkan bahan isian ke dalam tahu, lakukan hingga bahan habis. Insert the filling dough into the tofu, do until the dough run out.


5. Celupkan permukaan tahu pada tepung tapioka seperti pada foto. Dip the tofu surface on the tapioca flour as on the photo.

6. Goreng hingga tahu keemasan dan tiriskan, frying tofu until golden and drain.

7. Sajikan tahu isi dgn Sambal Bangkok atau saus sambal atau sambal petis dan cabe rawit. Serving stuffed tofu with Bangkok Chili Sauce or chili sauce or sambal black shrimp paste and cayenne.

Note:
Sambal Bangkok – Bangkok Chili Sauce
https://flohomerecipes.wordpress.com/2018/04/08/sambal-bangkok-bangkok-chili-sauce/

#TahuBalikIsiAyam #InsideOutFriedStuffedChickenTofu #SeleraNusantara #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Dadar Kenikir – Omelette Cosmos Caudatus

DADAR KENIKIR – OMELETTE COSMOS CAUDATUS

Bahan/ingredients:
2 btr telur ayam kampung, kocok lepas. 2 pcs farmer eggs, beaten.
100 gr daun kenikir, cuci, rebus sebentar, peras airnya dan iris. 100 gr cosmos caudatus leaves, wash, boiling for a while, squeeze and slice.
1-2 buah cabe rawit merah iris. 1-2 pcs of slice red cayenne
Garam dan lada secukupnya. Some salt and pepper.
½ sdm minyak sayur. ½ tbsp veggie oil:

Cara/method:
1. Panaskan minyak sayur. Heat veggie oil:
2. Campur semua bahan, kecuali cabe. Combine all ingredients, except cayenne.
3. Tuang adonan telur ke wajan, dan tutup wajan, masak dengan api sedang. Pour egg mixture on wok and cover the wok, use medium heat. (4 minutes)
4. Bila permukaan telur sdh mulai matang 70% taburi cabe rawit dan balikkan telur. (1 menit). When the egg surface has begun to 70% cook, sprinkle the cayenne pepper and turn the egg.
5. Letakkan diatas piring saji dan potong 8 bagian. Siap dihidangkan. Place on a serving plate and cut 8 parts. Ready to serve.

Manfaat kenikir

https://www.google.co.id/amp/s/manfaat.co.id/10-manfaat-daun-kenikir-bagi-kesehatan-tubuh-anda/amp

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Hiyayakko – Cold Tofu


HIYAYAKKO – COLD TOFU

Untuk 4 porsi. For 4 portion

Bahan/ingredients:
2 pak Silken Tofu. 2 pack Silken Tofu.
1 sdm jahe parut. 1 tbsp grated ginger.
2 batang daun bawang, iris halus. 2 stalks scallion, finely slice.
Katsuobushi secukupnya. Some Japanese smoke fish.

Saus kecap/shoyu sauce:
1 sdm kecap kikkoman. 1 tbsp kikkoman soy sauce.
2 sdm air dingin. 2 tbsp cold water.

Cara/method:
1. Belah 2 silken tofu dan letakkan diatas 2 mangkuk. Cut on 2 of silken tofu and place on 2 bowl.
2. Peras dan buang air dr jahe dan letakkan ampas jahe diatas tahu. Squeeze and dispose of ginger water and put the dregs of ginger on the tofu.
3. Letakkan bawang daun dan katsuobushi di atas tahu seperti di foto. Put scallion and katsuobushi on tofu as in the photo.
4. Campur bahan saus dan siramkan diatas tofu dan sajikan dingin. Mix the sauce and pour over the tofu and serve cold.

#Hiyayakko #ColdTofu #JapaneseAppetizer #SilkenTofu #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Asinan Betawi


ASINAN BETAWI

Bahan/ingredients:
100 gr sawi asin, iris. 100 gr preserve veggie. 1 buah wortel, serut kasar. 1 pcs carrot, roughly grated.
6 lembar daun kol, iris halus. 6 pcs cabbage, finely slice.
1 buah mentimun, potong dadu. 1 pcs cucumber, cut cube.
10 lbr selada rocket. 10 pcs rocket salad.
50 gr toge, cuci dan tiriskan. 50 gr bean sprout, wash and drain.
2 buah tahu rebus, potong dadu. 2 pcs boiled tofu, cut cube.
5 buah kerupuk mie, dijemur. 5 pcs noodle crackers, sundried.

Bahan saus kacang/peanut sauce ingredients:
40 gr kacang tanah sangrai,. 40 gr roasted peanut.
20 gr kacang mede sangrai. 20 gr roasted cashew
30 gr gula merah. 30 gr brown sugar.
4 gr garam. 4 gr salt.
150 ml air. 150 ml water.
5 buah bawang merah sangrai. 5 pcs of roasted shallot
4 siung bawang putih sangrai. cloves of roasted garlic.
4 buah cabe merah keriting. 4 buah curly chile.
5 buah cabe rawit merah. 5 pcs red cayenne.
15 gr ebi sangrai. 15 gr roasted dried shrimp.
30 ml cuka apel. 30 ml apple vinegar.

Bahan saus gula merah/brown sugar sauce ingredients:
100 gr gula jawa. 100 gr brown sugar.
50 ml air. 50 ml water.

Cara/method:
1. Masukkan dan proses bahan saus kacang (kecuali cuka) dgn blender hingga halus dan didihkan. Dan terakhir tambahkan cukasaat api sdh dimatikan, aduk rata. Add and process all ingredients of peanut sauce with blender (except vinegar) and boiling the sauce, and last add vinegar after switch off the stove and stir.
2. Didihkan air bersama dengan gula merah. Boiling water with brown sugar.
3. Goreng krupuk mie saat minyak panas. Frying noodle cracker when the oil hot.

4. Siapkan semua sayuran dan letakkan diatas piring, siram dgn saus kacang dan saus gula merah. Tambahkan krupuk mie dgn cara di remukkan kasar diatas sayur beri saus diatas sayur. Prepare and place the veggie on dish, pour peanut sauce and brown sugar sauce over the veggie. Crushed noodle crackers and put on salad and bring some sauce on top.

Note:
1. Krupuk mie enak dinikmati dgn saus kacang dan saus gula merah. Noodle cracker yummy to eat with peanut sauce and brown sugar sauce.
2. Sangrai dgn air fryer. Roasted with air fryer.

#AsinanBetawi #SaladWithPeanutSauce #BetawiStreetFood #SeleraNusantara #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Karai Chijimi – Spicy Japanese Pancake


Chijimi juga popular di Korea sebagai makanan pembuka. Chijimi is also very popular in Korea as appetizer.

KARAI CHIJIMI – SPICY JAPANESE PANCAKE

Bahan/ingredients:
150 gr tepung rendah protein. 150 gr low protein flour. (Kunci Biru)
40 gr tepung beras. 40 gr rice flour.
1 btr telur ayam kampung. 1 farmer egg.
2 batang bawang daun. 2 stalks of spring onions.
40 gr wortel, iris korek api. 40 gr carrot, julienned.
30 gr kucai, potong 2 cm. 30 gr chive, cut 2 cm.
200 ml air dingin. 200 ml cold water.

Bumbu/seasoning:
3 sdm kecap asin. 3 tbsp of soy sauce.
1 sdm cuka apel. 1 tbsp of apple vinegar.
1 sdm biji wijen. 1 tbsp of sesame seeds.
1 sdm minyak wijen: 1 tsp of sesame oil.
¼ sdt lada bubuk. ¼ tsp of pepper powder.
½ sdt cabe bubuk. ½ sdt of chilli pepper.
½ sdt jahe parut halus. ½ tsp finely grated ginger.

Cara/methods:
1. Campur semua bahan dan bumbu, aduk rata. Combine all ingredients and seasoning, stir well.
2. Panaskan wajan teflon, tuang 1 sendok sayur besar adonan diatas teflon, tunggu hingga permukaan berubah warna, balik chijimi. (Gunakan api sedang). Heat up pan and pour 1 soup spoon of the batter on to the pan, wait until the surface change color and flip japanese pancake.
3. Bila kedua sisi sudah berubah warna, angkat dan potong sebelum di hidangkan. When both sides have changed color, lift and cut before serving.

Note:
Resep ini menjadi 4 buah chijimi. This recipe for 4 japanese pancake.

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