Baso Goreng Ayam & Udang – Fried Chicken & Shrimp Ball

BASO GORENG AYAM & UDANG – FRIED CHICKEN & SHRIMP BALL

Bahan/ingredients:
200 gram daging ayam tanpa tulang. 200 gr boneless chicken
200 gram kulit ayam. 200 gr chicken skin.
50 gr lemak ayam. 50 gr chicken fat.
100 gr udang tanpa kulit. 100 gr skinless shrimp.
3 butir telur ayam kampung (2 btr telur boiler). 3 pcs farmer egg (2 pcs boiler egg)
½ sdt garam. ½ tsp salt.
¼ sdt lada bubuk. ¼ tap pepper powder.
1 sdm minyak wijen. 1 tbsp sesame oil.
½ sdm kecap ikan. ½ sdm fish sauce.
½ sdm kecap raja rasa. ½ tbsp raja rasa soy sauce.
½ sdm kecap asin. ½ tbsp soy sauce.
⅓ sdt ngohiong bubuk. ⅓ tsp five spices.
1 sdt baking powder. 1 tsp baking powder.
5 siung bawang putih, haluskan. 5 cloves of garlic, ground.
250 gr tepung sagu (tani). 250 gr corn flour (farmer)

Saus sambal/sambal sauce:
1 sdm saus sambal. 1 sdm chili sauce. (parkit)
100 ml air panas. 100 ml hot water.
3 sdm saus tomat. 3 sdm tomato sauce.
½ sdm saus inggris. ½ tbsp worchester sauce
½ sdm cuka salad jepang. ½ sdm Japanese salad vinegar (Shu)
3 siung bawang putih, haluskan. 3 cloves of garlic, ground.

Cara/method:
1. Cincang daging ayam, kulit ayam, lemak ayam dan udang. Chopped chicken, chicken skin, chicken fat and shrimp.
2. Campur dgn semua bumbu dan telur. Aduk rata. Combine with all seasoning and egg. Stir well.
3. Campur dgn tepung sagu. Aduk rata. Combine corn starch. Stir well.
4. Panaskan minyak. Heat oil.
5. Bentuk adonan bulat dgn sendok dan masukkan ke dlm minyak panas, bila mulai mengapung, kecilkan api diantara api kecil dan sedang. Make a ball of dough with a spoon and put it into hot oil, when it starts to float, reduce the heat between small and medium heat
6. Goreng dan aduk sekitar 40 menit. Fried and stir around 40 minutes.

7. Campur dan didihkan bahan saus sambal. Combine and boiling the chili sauce ingredients.
8. Sajikan baso goreng dgn saus sambal. Serving Fried ball with chili sauce.

#BakwanGorengAyamDanUdang #FriedChickenAndShrimpBall #AsiaCuisine
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

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Pempek Kulit Ikan Tenggiri – Pempek Mackerel Skin

Pempek Kulit Ikan Tenggiri – Pempek Mackerel Skin

Bahan/ingredients:
300gr kulit ikan tenggiri. 300 gr mackerel skin.
3 butir telur. 3 pcs egg.
½ sdt lada bubuk. ½ tsp pepper powder.
1 sdt garam. 1 tsp salt.
30 gr santan kental. 30 gr coconut cream. (KARA)
160 gr tepung sagu tani. 160 gr Tani cornstarch.
25 gr tepung terigu. 25 gr flour
4 buah bawang merah. 4 pcs shallot.
2 siung bawang putih. 2 cloves garlic.

Saus cuko/cuko sauce:
500 gr gula merah. 509 gr brown sugar.
500 ml air. 500 ml water.
½ sdm garam. ½ tbsp salt.
75 gr cabe rawit, haluskan. 75 gr chili padi, ground.
15 siung bawang putih, haluskan. 15 cloves garlic, ground.
50 ml air asam jawa. 50 ml java tamarrind water.

Cara/method:
1. Masukkan semua bahan pempek dan bumbu kecuali tepung sagu ke dlm food procesor dan proces hingga adonan halus. Add all pempek ingredients and seasoning, except cornstarch into food procesor until soften.
2. Campur adonan dgn tepung sagu hingga kalis. Mix the batter and cornstarch until dull.
3. Bentuk Bulat gepeng dan goreng hingga keemasan. Make a round flatted shape.


4. Panaskan minyak dan goreng hingga keemasan. Heat okl and fried until golden.
5. Campur dan didihkan saus cuko. Mix and boiling cuko sauce.
6. Sajikan pempek dgn saus cuko. Serve pempek with cuko sauce.

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

Tahu Aci – Stuffed Tofu Tapioca


TAHU ACI – STUFFED TOFU TAPIOCA

Bahan/ingredients:
10 buah tahu kecil (kuning padat lbh enak), potong diagonal dan goreng, tiriskan. Sy pakai yg tahu putih. 10 pcs tofu, diagonal cut and frying, strain. (Yellow solid tofu better). I use the white tofu.
150 gr tepung tapioka. 150 gr tapioca flour.
50 gr tepung terigu. 50 gr flour.
10 ekor udang, haluskan. 10 pcs shrimp, ground.
6 siung bawang putih, haluskan. 6 cloves garlic, ground.
½ sdt lada bubuk. ½ tsp pepper powdered.
1½ sdt garam. 1½ tsp salt.
10 btg daun bwg kecil, iris halus. 10 stalks scallion, finely slice.
120 ml air panas. 120 ml hot water.

Sambal kecap/dark sweet soy sauce:
4 buah cabe rawit. Haluskan. 4 pcs red chili padi. Ground.
1 siung bwg putih, haluskan. 1 cloves garlic. Ground.
2 buah bwg merah, haluskan. 2 pcs shallot, ground.

Cara/method:
1. Belah tahu dan keluarkan bagian putihnya. Cut tofu and take put the white part.
2. Campur semua bahan dan aduk, tuangkan air panas dan aduk dgn spatula kayu hingga kalis. Mix all ingredients and stir, pour hot water and stir with wooden spatula until smooth.

3. Siapkan minyak panas. Letakan adonan diatas tahu. Beri motif bagian atas dgn garpu. Heat oil. Put the dough over the tofu. Give the top of the fork motif.
4. Masukkan tahu aci dan goreng hingga keemasan. Add stuffed rpfu and frying until golden.

5. Tumis sebentar bwg merah dan bwg putih dan campur dgn bahan unt sambal. Saute awhile shallot and garlic and mix with other sambal kecap ingredients.
6. Sajikan bersama sambal kecap. Serve with sambal kecap.

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

Hiyayako – Cold Tofu

HIYAYAKO – COLD TOFU

Bahan/ingredients:
1 pak tahu sutra jepang. 1 pack japanese silken tofu.
1 batang daun bawang. Iris memanjang. 1 stalk spring onion, Julienne.
Katsuobushi secukupnya. Some dried fish/katsuobushi.
1 cm jahe parut kasar. 1 cm roughly grated ginger.
Kecap kaldu jepang secukupnya. Some japanese shoyu dashi.

Cara/method:
1. Potong tahu sutra dan letakkan di piring saji. Cut silken tofu and place on dish.
2. Letakkan irisan bwg daun dan katsuobushi diatas tahu. Add sliced spring onion and katsuobushi over the tofu.
3. Sajikan dingin bersama jahe parut dan kecap kaldu jepang (yg disiramkan diatas tahu). Serve cold with grated ginger and shoyu dashi (pour miexed ginger and shoyudashi over the tofu)

#Hiyayako #ColdTofu #JapaneseFood #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

KULIT SALMON KRISPI DGN SAUS TELUR ASIN – CRISPY SALMON SKIN WITH SALTED EGG SAUCE

KULIT SALMON KRISPI DGN SAUS TELUR ASIN – CRISPY SALMON SKIN WITH SALTED EGG SAUCE

Bahan/ingredients:
500gr kulit Salmon, potong. 500 gr salmon skin, cut.
1 sdt jahe bubuk. 1 tap powdered ginger.
1½ sdt bwg putih bubuk. 1½ tap powdered garlic.
⅛ sdt lada bubuk. ⅛ tsp powerered pepper.
½ sdt garam. ½ tsp salt.
Tepung utk ayam goreng secukupnya. Some fried chicken flour.
Minyak utk menggoreng. Oil for deepfry.

Saus telur asin/salted egg sauce:
2 butir kuning telur asin matang, haluskan. 2 pcs salted egg yolk, mashed
30 gr mentega tawar. 30 gr unsalted butter. (Anchor)
Lada hitam kasar secukupnya. Coarse ground black pepper.

Cara/method:
1. Campur rata kulit salmon dgn bumbu kecuali tepung. Diamkan 10 menit. Mix well salmon skin with seasoning except flour. Let stand for 10 minutes.
2. Panaskan minyak. Heat oil.
3. Balur kulit salmon dgn tepung dan masukkan ke dlm minyak panas, goreng hingga keemasan. Tiriskan. Coating salmon skin with flour and enter into hot oil, fry until golden. Strain.
4. Lumerkan mentega, masukkan kuning telur halus aduk rata, tambahkan lada hitam, aduk , masukkan kulit salmon krispi dan aduk rata. Melting the butter, add mashed salted egg, stir well, add coarse ground black pepper, stir. Add crispy salmon skin, stir well.
5. Sajikan panas dgn taburan daun ketumbar.. Serve hot and sprinkle with cilantro.

#KulitSalmonkrispidgnSausTelurAsin #CrispySalmonSkinwitSaltedEggSauce #ChineseFood #AsianCuisin
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Kering Tempe


KERING TEMPE

Bahan/ingredients:
500gr tempe, iris tipis. 500 gr tempeh, finely slice
4 lbh daun jeruk. 4 pcs lime leaves.
1 lbr daun salam. 1 pcs indonesia bay leaf.
3 iris lengkuas. 3 slices galangal.
2 sdm bawang putih goreng. 2 tbsp fried garlic.
2 sdm bawang merah goreng. 2 tbsp fried shallot.
5 buah cabe merah buang biji, iris,. 5 pcs red chili seedless, slice.
100 gr kacang tanah goreng. 100 gr fried peanut.

Bumbu halus/ground spice:
6 btr bawang merah. 6 pcs shallot
4 siung bawang putih. 4 cloves garlic.
Garam secukupnya. Some salt.
1 sdm cabe merah halus. 1 tbsp ground red chili.
3 sdm gula merah. 3 tbsp brown sugar.
½ sdt gula pasir. ½ tsp granulated sugar
3 sdm minyak sayur. 3 tbsp veggie oil.

Cara/ method:
1. Goreng tempe dan kacang hingga garing, sisihkan. Fried tempeh and peanut until crispy, set aside..
2. Panaskan minyak, tumis lengkuas, daun jeruk, daun salam dan bumbu halus hingga harum. Masukkan air asam dan gula aduk hingga gula lumer sempurna dan kadar air berkurang. Heat oil, saute galangal, lime leaves, indonesia bay leaf and ground spices until fragrant. Add tamarind water and sugar, stir until sugar melted and reduce the water.
3. Masukkan tempe, kacang, bwg merah goreng, bwg putih goreng dan cabe goreng, aduk rata. Add fried tempeh, peanut fried shallot and fried garlic and fried chili, stir well.

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

Fried Mushroom

FRIED MUSHROOM

Bahan/ingredients:
20 buah jamur kancing segar. 20 pcs fresh champignon mushroom.
Minyak utk menggoreng. Oil for deep fry

Pencelup/dipping:
3 sdm tepung beras. 3 tbsp rice flour.
1 sdm tepung sagu. 1 tbsp cornstarch.
1 sdt bawang putih bubuk. 1 tsp powdered garlic.
Garam dan lada secukupnya. Some salt and pepper.
Air es secukupnya. Some cold water.

Cara/method
1. Panaskan minyak. Heat oil.
2. Campur bahan pencelup. Mix the batter ingredients.
3. Celupkan jamur pada adoanannpencelup dan masukkan ke minyak panas. Dipping mushroom into dipping batter and add into hot oil.
4. Goreng hingga keemasan dan saring. Frying until golden and strain.

#FriedMushroom #ChampignonMushroom #Flokitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph