Bubur Ayam & Telur 2 Rasa – Chicken & 2 Eggs Porridge

BUBUR AYAM & TELUR 2 RASA – CHICKEN & 2 EGGS PORRIDGE

Bahan/ingredients:
1 cup beras, cuci dan rendam semalam. 1 cup rice, wash and lets stand for a nite.
1500 ml air panas. 1500 ml hot water.
1 lbr daun salam. 1 pcs indonesian bay leaf.
3 iris lengkuas. 3 slices galangal.
2 iris jahe. 2 slices ginger.
1 cm kencur. 1 cm fragrant ginger.
Garam dan lada secukupnya.
½ sdm minyak wijen. ½ tbsp minyak wijen.
100 gr daging ayam, potong kecil. 100 gr chicken, small cut.
1 sdm santan kental. 1 tbsp coconut milk. KARA

Pelengkap/complimentary:
2 telur pitan, masing2 iris 6. 2 pcs thousand years egg, slice @6 pcs
2 telur asin, masing2 iris 6. 2 pcs salted egg, slice @6 pcs.
Seledri iris. Sliced celery.
Bawang merah goreng secukupnya. Some fried shallot.
Tong chai. Fermented chinese radish.
Sambal.
Cakwe, iris. Cakwe, slice.

Cara/method:
1. Letakkan bahan bubur dlm slowcooker. Tuang air panas, setting di high (selama 1 jam). Enter all ingredients or porridge on slowcooker. Pour with hot water, setting high. (around 1 hours)
2. Masukkan ayam, aduk. Setting low dan biarkan matang sendiri (plg enak di proses malam hari, setelah setting low bisa kita tinggal tidur, pagi hari sudah matang sempurna). Add chicken, stir. Setting low and lets cooked, (better process before sleep at nite, in the morning you got the perfect porridge)
3. Masukkan santan dan aduk rata. Add coconut milk and stir.
4. Sajikan bubur panas dlm mangkuk dan taburi dgn pelengkap. Serve hot the porridge on a bowl and sprinkle with the complementary.

#BuburAyamTelur2Rasa #Chicken2EggsPorridge #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

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Salad With Balsamic Dressing

SALAD WITH BALSAMIC DRESSING

Untuk 2 porsi. For 2 portions.

Bahan/ingredients:
100 gr organic mixed butterhead.

2 buah tomat segar. 2 pcs fresh tomato.
4 buah buah olive hitam. 4 pcs black olive.
4 pcs bacon panggang. 4 pcs grilled bacon.
Bawang bombay iris secukupnya. Some slice onion.

Saus balsamic. Balsamic salad dressing.
https://flohomerecipes.wordpress.com/2018/04/26/saus-balsamic-balsamic-dressing/

Keju parmesan untuk taburan. Parmesan cheese for topping.

Cara/method:
1. Cuci dengan air mineral butterhead dan tiriskan. Wash butterhead with mineral water, drain.
2. Cuci dan iris tonat. Wash and slice fresh tomato.
3. Iris buah olive. Sliced olive.
4. Tata butterhead, irisan tomat, bacon, bawang bombay dan buah olive, tuang saus balsamic diatasnya dan taburi dgn keju parmesan. Place butterhead, sliced of tomato, bacon, onion and olive, pour balsamic salad dressing over the salad and sprinkle with parmesan cheese.

#SaladWithBalsamicDressing #HealtyBreakfast #HealtyDressing #KetoDressing #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Bubur Phi-tan & Ayam – Phi-tan & Chicken Porridge

BUBUR PHI-TAN & AYAM – PHI-TAN & CHICKEN PORRIDGE

Bahan/ingredients:
1 cup beras, cuci dan rendam semalam. 1 cup rice, wash and lets stand for a nite.
1500 ml kaldu ayam panas. 1500 ml hot chicken stock.
2 lbr daun salam. 2 pcs indonesian bay leaf.
1 btg sereh. 1 stalk lemongrass.
2 iris lengkuas. 2 slices galangal.
4 lbr daun jeruk. 4 pcs lime leaf.
Garam dan lada secukupnya. Some salt and pepper.
½ sdm minyak wijen. ½ tbsp minyak wijen.
10 gr santan kental. 10 gr coconut cream. Kara

Pelengkap/condiment:
2 btr telur phi-tan, iris. 2 pcs phi-tan, slice.
Cakue.
Bawang daun. Scallion.
Chuka wakame
Sawi asin. Salted mustard.
Bawang merah goreng. Fried shallot.

Sambal: cabe merah besar, cabe rawit, bawang putih, air/kaldu ayam, garam. Red chili, cayenne, garlic, water/chicken stock, salt.

Tumis Ayam/sauteed chicken:
200 gr dada ayam rebus, potong dadu kecil. 200 gr boiled chicken breast, small cube.
3 siung bawang putih, cincang. 3 cloves of garlic, chop.
50 ml kaldu ayam panas. 50 ml hot chicken stock.
2 sdt kecap asin. 2 tsp soy sauce.
2 sdt kecap raja rasa. 2 tsp aja rasa soy sauce
Lada bubuk secukupnya. Some pepper powder.
½ sdm minyak wijen utk menumis. ½ tbsp sesame oil for saute.

Cara/ingredients:
1. Membuat bubur dengan slow cooker/how to process porridge with slow cooker:
Masukkan semua bahan bubur ke dalam slow cooker proses dgn setting high selama 2 jam kemudian alihkan setting warm. Bubur akan matang lembut. Tambahkan minyak wijen dan aduk. Add all porridge on slow cooker and setting to high for 2 hours and then setting to warm. Porridge will be soften.
2. Menumis ayam/how to saute chicken:
Panaskan minyak, tumis bawang putih hingga harum, masukkan ayam dan bumbu, aduk rata, masukkan kaldu ayam, aduk dan biarkan kaldu menyusut. Sisihkan. Hea oil, saute garlic until fragrant, add chicken and seasoning, stir well, add chicken stock, stir and lets reduce the chicken stock. Set aside.
3. Haluskan dan didihkan sambal. Ground and combine sambal ingredients. Boiling.
4. Sajikan panas bubur dgn pelengkap. Serve hot the porridge with condiment.

Note:
Aku mulai proses masak bubur pkl 22:00-24:00 di setting HIGH. Pkl 24:00 sblm tidur aku setting di warm, pagi hari masukkan santan ke bubur dan aduk, dan bubur sdh siap di konsum. I processed porridge on 22:00-24-00 setting HIGH. Before slept I’m setting on warm, this morning add coconut cream on porridge, stir and porridge ready to consume.

#BuburPhitandanAyam #PhitanAndChickenPorridge #ChineseCuisine #ChineseBreakfastStyle
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Sandwich Turkey Avocado Salad

SANDWICH TURKEY AVOCADO SALAD

Untuk 2 porsi. For 2 portion.

Bahan/ingredients:
4 lembar roti tawar gandum. 4 slice wheat toast bread.
2 lbr smoke turkey. 2 pcs smoke turkey.
2 lbr keju asap lembaran. 2 pcs sliced smoked cheese. (BEGA)
1 buah alpukat mentega. 1 pcs buttery avocado.
2 lbr selada rocket. 2 pcs rocket salad

Cara/method:
1. Hancurkan alpukat dgn sendok, beri lada hitam kasar, cabe bubuk, dan garam laut secukupnya. Aduk rata tambahkan 2 sdt minyak olive utk salad, aduk dan sisihkan. Mashed avocado with spoon, add some roughly ground black pepper, chili powder and seasalt. Stir well and add 2 tsp olive oil for salad, stir and set aside.
2. Panggang roti dgn toaster. oles dgn salad alpukat, letakkan smoke turkey, keju asap, daun selada dan tutup dgn roti lagi, belah menjadi 2 bagian. Toaster the bread, spread with avocado salad, smoke turkey, smoke cheese, rocket salad and add the bread on top, cut into 2.
3. Siap disajikan. Ready to serve.

#SandwichTurkeyAvocadoSalad #Breakfast #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Bubur Phi-tan & Udang – Phi-tan & Shrimp Porridge

BUBUR PHI-TAN & UDANG – PHI-TAN & SHRIMP

Bahan/ingredients:
1 cup beras, cuci dan rendam semalam. 1 cup rice, wash and lets stand for a nite.
1500 ml air panas. 1500 ml hot water.
2 lbr daun salam. 2 pcs indonesian bay leaf.
1 btg sereh. 1 stalk lemongrass.
2 iris lengkuas. 2 slices galangal.
4 lbr daun jeruk. 4 pcs lime leaf.
Garam dan lada secukupnya. Some salt and pepper
½ sdm minyak wijen. ½ tbsp minyak Wijen.
10 gr santan kental. 10 gr coconut cream. Kara

Pelengkap/condiment:
2 btr telur phi-tan, iris. 2 pcs phi-tan, slice.
30 ekor udang tanpa kulit rebus. 30 pcs boiled skinless shrimp.
Ikan asin goreng. Fried salted fish.
Cakue.
Bawang daun. Scallion.
Daun ketumbar. Cilantro.

Sambal: cabe merah besar, cabe rawit, bawang putih, air/kaldu ayam, garam. Red chili, cayenne, garlic, water/chicken stock, salt.

Kuah kuning/yellow stock:
6 siung bawang putih. 6 cloves garlic
3 buah bawang merah. 3 pcs shallot.
1 sdm ketumbar. 1 tbsp coriander.
3 butir kemiri. 3 pcs candle nut
2 cm kunyit dibakar. 2 cm roasted turmeric.
½ sdt lada bubuk. ½ tsp pepper powder.
2 lbr daun salam. 2 pcs indonesia bay leaf.
5 lbr daun jeruk. 5 pcs lime leaves.
3 cm lengkuas, keprak. 3 cm galangal, crust.
1 cm jahe. 1 cm ginger.
2 btg sereh.2 stalks lemongrass.
Garam dan gula secukupnya. Some salt and sugar.
1000 ml kaldu ayam. 1000 ml chicken broth.
50 ml santan kental. 50 ml coconut cream. Kara

Cara/ingredients:
1. Membuat bubur dengan slow cooker/how to process porridge with slow cooker:
Masukkan semua bahan bubur ke dalam slow cooker proses dgn setting high selama 2 jam kemudian alihkan setting warm. Bubur akan matang lembut. Tambahkan minyak wijen dan aduk. Add all porridge on slow cooker and setting to high for 2 hours and then setting to warm. Porridge will be soften.
2. Merebus udang/how to boil shrimp:
Rendam udang tanpa kulit dgn air dan baking powder. Diamkan 15 menit, bilas. Didihkan air beri garam dan masukkan udang hingga berubah warna, angkat dan tiriskan. Soak the skinless shrimp with water and baking powder. Let stand for 15 minutes, wash. Boiling water, add some salt and boil the shrimp until changing color. Lift up and strain.
3. Haluskan dan didihkan sambal. Ground and combine sambal ingredients. Boiling.
4. Haluskan bahan bumbu kuning dan masak semua bahan hingga mendidih, tambahkan santan, aduk dan matikan api. Ground yellow seasoning and cooking all ingredients until boiling, add coconut cream, stir and switch off the stove.
5. Sajikan panas bubur dgn pelengkap. Serve hot the porridge with condiment.

Note:
Aku mulai proses masak bubur pkl 22:00-24:00 di setting HIGH. Pkl 24:00 sblm tidur aku setting di warm, pagi hari masukkan santan ke bubur dan aduk, dan bubur sdh siap di konsum. I processed porridge on 22:00-24-00 setting HIGH. Before slept I’m setting on warm, this morning add coconut cream on porridge, stir and porridge ready to consume.

#BuburPhitandanUdang #PhitanAndShrimpPorridge #ChineseCuisine #ChineseBreakfastStyle
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Rujak Kedondong – Rojak Ambarella Fruit

RUJAK KEDONDONG – ROJAK AMBARELLA FRUIT

Bahan/ingredients:
2 buah kedondong, serut. 2 pcs ambarella fruit, grated.
½ buah nanas, iris. ½ pcs pineapple, slice.

Bumbu/seasoning:
50 ml air asam (20gr asam + 50 ml air). 50 ml tamarind water (20gr tamarind + 50 ml water)
3 buah cabe rawit merah. 3 pcs red cayenne.
1 sdm bawang putih goreng. 1 tbsp fried garlic.
1 sdt terasi. 1 tsp belacan.
½ sdt garam. ½ tsp salt.
2 sdm gula merah. 2 tbsp brown sugar.

Pelengkap/condiment:
Tahu kuning rebus. Boiled yellow tofu.
Kacang tanah sangrai. Roasted peanut.
Krupuk favorite. Your choice crackers

Cara/method:
1. Haluskan cabe rawit, bawang putih goreng, garam, gula merah dan terasi. Ground cayenne, fried garlic, salt, brown sugar and belacan.
2. Campur bumbu halus dgn air asam. Combine ground seasoning with tamarind water.
3. Campur bumbu dgn bahan rujak. Combine seasoning with rojak ingredients.
4. Sajikan dgn tahu kuning, kacang tanah dan krupuk. Serving with yellow tofu, peanut and crackers.

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

Bubur Sawi Asin – Fermented Veggie Porridge

BUBUR SAWI ASIN – FERMENTED VEGGIE PORRIDGE

Bahan/ingredients:
1 cup beras, cuci dan rendam semalam. 1 cup rice, wash and lets stand for a nite.
1500 ml air panas. 1500 ml hot water.
2 lbr daun salam. 2 pcs indonesian bay leaf.
1 btg sereh. 1 stalk lemongrass.
Garam dan lada secukupnya. Some salt and pepper
½ sdm minyak wijen. ½ tbsp minyak wijen.

Tumis Sawi Asin dan Tahu Kuning/Sauteed Fermented Veggie and Yellow Tofu:
1 ikat sawi asin, iris tipis dan cuci 3 kali utk mengurangi rasa asam. 1 bulb of fermented veggie, finely slice and wash 3 times for reduced sour.
1 buah tahu kuning, iris dan goreng ½ matang. 1 pcs yellow tofu, slice and half fried.
2 siung bawang putih, iris tipis. 2 cloves garlic, finely slice.
½ buah cabe merah besar, iris korek api. ½ pcs re chili, julienne.
2 sdt minyak wijen. 2 tsp sesame oil.
2 sdt kecap manis. 2 tsp dark sweet soy sauce.

Pelengkap/condiment:
Ikan asin goreng. Fried salted fish.
Cakue.
Bawang daun. Scallion.
Seledri. Celery.
Telur asin rebus. Boiled salted duck egg.
Sambal.

Cara/ingredients:
1. Membuat bubur dgn slow cooker/how to process porridge with slow cooker:
Masukkan semua bahan bubur ke dlm slow cooker proses dgn setting high selama 2 jam kemudian alihkan setting warm. Bubur akan matang lembut. Tambahkan minyak wijen dan aduk. Add all porridge on slow cooker and setting to high for 2 hours and then setting to warm. Porridge will be soften.
2. Menumis Sawi Asin dan Tahu Kuning/How to sauteed fermented veggie and yellow tofu:
Panaskan minyak wijen, tumis bawang putih hingga harum. Masukkan sawi asin, tahu, cabe merah, dan kecap manis. Aduk rata. Siap disajikan. Heat sesame oil, saute garlic until fragrant. Add fermented veggie, tofu, red chili and dark sweet soy sauce. Stir well. Ready to serve.
3. Sajikan panas bubur dgn pelengkap. Serve hot the porridge with condiment.

Note:
Aku mulai proses masak bubur pkl 22:00-24:00 di setting HIGH. Pkl 24:00 sblm tidur aku setting di warm, pagi hari bubur sdh siap di konsum. I processed porridge on 22:00-24-00 setting HIGH. Before slept I’m setting on warm, this morning porridge ready to consume.

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