Garang Asem Ayam Bening – Chicken Clear Sour Soup


GARANG ASEM AYAM PATI – PATI CHICKEN CLEAR SOUR SOUP

Bahan/ingredients:
2 ekor ayam kampung ukuran sedang, potong 4. 2 pcs farmer chicken medium size, cut on 4

Bumbu/ingredients:
200 gr belimbing wuluh, iris. 200 gr averrhoa bilimbi, slice
10 butir bawang merah, iris. 10 pcs shallot, slice.
5 siung bawang putih, itis. 5 cloves of garlic, slice.
3 cm lengkuas, iris. 3 cm galangal, slice.
2 cm jahe, iris. 2 cm ginger, slice.
2 batang serai, iris bagian putihnya. 2 stalk of lemongrass, slice the white part.
6 lembar daun salam. 6 pcs of Indonesia bayleaf.
8 lembar daun jeruk. 8 pcs of lime leaf.
10 buah tomat hijau, potong. 10 pcs green tomato, cut.
2 cabe merah besar, iris serong. 2 red chili pepper, oblique.
2 cabe hijau besar, iris sering. 2 green chili pepper, oblique.
20 cabe rawit merah. 20 red cayenne pepper.
1500 ml air mineral. 1500 ml mineral water.
500 ml air kelapa. 500 ml coconut water.
1½ sdm garam. 1½ tbsp salt.

Cara/method:
1. Rebus air, masukkan ayam didihkan selama 5 menit, buang air rebusannya. Boiling water, add chicken and boiling for 5 minutes, throw away the cooking water.
2. Didihkan air mineral dan air kelapa, masukkan ayam dan semua bahan iris kecuali tomat. Masak dengan api kecil hingga ayam empuk, masukkan tomat. Boiling the mineral water and coconut water, add the chicken and all the ingredients except tomatoes. Simmer until the chicken is tender, add tomatoes.

3. Sajikan panas dengan nasi. Serve with rice.

Note:
Garang Asem seperti ini biasa ditemukan di Pati dan Semarang. This sour soup can be found at Pati and Semarang.
Air kelapa membuat sup kaya rasa, pengganti gula dan ayam menjadi gurih. Coconut water makes soups rich in flavor, substitutes for sugar and chicken becomes savory.
3. Sterilkan dulu bumbung bambu dgn air panas sebelum digunakan. Sterilize bamboo tubs with hot water before using.

#GarangAsemAyamPati #PatiChickenClearSourSoup #SeleraNusantara #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Advertisements

Chayen Ayam & Udang – Chicken & Shrimp Fried Ball


CHAYEN AYAM & UDANG – CHICKEN & SHRIMP FRIED BALL

Bahan/ingredients:
200 gram daging paha ayam tanpa tulang. 200 gr boneless chicken thigh.
200 gram kulit ayam. 200 gr chicken skin.
150 gr udang tanpa kulit. 150 gr skinless shrimp.
5 butir telur ayam kampung . 5 pcs farmer egg.
1 sdt garam. 1 tsp salt.
¼ sdt lada bubuk. ¼ tap pepper powder.
½ sdm minyak wijen. ½ tbsp sesame oil.
½ sdm kecap ikan. ½ sdm fish sauce.
⅓ sdt ngohiong bubuk. ⅓ tsp five spices.
5 siung bawang putih, haluskan. 5 cloves of garlic, ground.
300 gr tepung tapioka. 300 gr corn tapioca.

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 kasar daging ayam, kulit ayam, lemak ayam dan udang. Roughly 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 tapioka. Aduk rata. Combine corn starch. Stir well.

4. Panaskan minyak. Heat oil.
5. Bentuk adonan bulat dgn sendok dan masukkan kedalam minyak panas, bila mulai mengapung, kecilkan api di antara 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 20-25 menit. Fried and stir around 20-25 minutes.

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

#ChayenAyamDanUdang #ChickenAndShrimpFriedBall #AsiaCuisine
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Sawi Putih Gulung Ayam Saus Tiram – Chicken Chinese Cabbage Roll Oyster sauce


SAWI PUTIH GULUNG AYAM SAUS TIRAM – CHICKEN CHINESE CABBAGE ROLL OYSTER SAUCE

Bahan/ingredients:
10 lbr sawi putih, cuci, rebus dan peras, sisihkan. 10 pcs chinese cabbage, wash, boiling and squeeze, set aside.

200 gr daging ayam giling. 200 gr ground chicken.
2 btg daun bawang, iris halus, 2 stalks spring onion, finely slice.
¼ buah paprika kuning, iris kotak kecil. ¼ pcs yellow bell pepper, cut small square.
½ buah cabe merah tanpa biji, iris kotak kecil. ½ pcs seedless red chili, cut small square.
½ sdm bawang putih goreng, haluskan.. ½ tbsp ground fried garlic.
1 sdm tepung tapioka. 1 tbsp tapioca flour.
1 btr telur ayam kampung. 1 pcs farmer egg.
½ sdm saus tiram. ½ tbsp oyster sauce.
½ sdm kecap asin kikkoman. ½ tbsp kikkoman soy sauce.
½ sdm mirin. ½ tbsp mirin.
¼ sdt lada bubuk. ¼ tsp pepper powder.
Garam secukupnya. Some salt to taste.

Saus tiram/oyster sauce:
100 ml kaldu ayam. 100 ml chicken stock.

1 sdm saus tiram. 1 tbsp oyster sauce.
¼ sdt lada hitam bubuk kasar. ¼ tsp coarse black pepper.
3 siung bawang putih cincang. 3 cloves of chopped garlic.
1 sdt saus inggris. 1 tsp worchester sauce.
Larutan pengental. Thickener batter.
½ sdm minyak wijen. ½ tbsp sesame oil.

Cara/method:
1. Campur semua bahan isian, aduk rata kecuali sawi putih. Combine all ingredients of filling except chinese cabbage.

2. Ambil selembar sawi putih rebus dan beri 1 sdm bahan isi, gulung yg rapi. Lakukan hingga semua bahan rapi terbungkus. Take a piece of boiled chinese cabbage and give 1 tbsp of filling, roll it neatly. Do it until the ingredients are neatly wrapped.

3. Kukus selama 20 menit. Steam for 20 minutes.
4. Tuang kaldu yg keluar saat sawi putih gulung di kukus sebagai kaldu utk sauce, sisihkan. Pour the stock out when the chinese cabbage roll is steamed as a broth for sauce, set aside.
5. Letakkan sawi gulung diatas piring, sisihkan. Place chinese cabbage on dish, set aside.
6. Panaskan minyak wijen, tumis bawang putih hingga harum, masukkan saus tiram, saus inggris, lada hitam dan kaldu, setelah mendidih, tuang larutan pengental dan aduk rata. Heat sesame oil, saute garlic until fragrant, add oyster sauce, english sauce, black pepper and broth, after boiling, pour the thickening batter and mix well.
7. Siramkan saus diatas sawi gulung dan siap dihidangkan. Pour the sauce over chinese cabbage roll and ready to serve.

#SawiPutihGulungAyamSausTiram #ChickenChineseCabbageRollOysterSauce #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Sup Pangsit Ayam – Chicken Wonton Soup

SUP PANGSIT AYAM – CHICKEN WONTON SOUP

Bahan pangsit/wonton ingredients:
1 bungkus kulit pangsit (isi 16). 1 pack wonton skin (16 pcs)
100 gr daging babi giling. 100 gr ground pork.
1 sdt minyak wijen. 1 tsp sesame oil
1 btg daun bawang, iris. 1 stalks green onion, slice
½ sdm tapioka. ½ tbs tapioca
2 siung bwg putih, parut. 2 cloves garlic, grated.
2 sdt sdm kecap asin kikkoman. 2 tsp kikkoman soy sauce. 2 sdt saus tiram. 2 tsp oyster sauce
Lada bubuk secukupnya. Some pepper powder.

Bahan sup/soup ingredients:
250 gr tulang ayam. 250 gr chicken bone.
1500 ml air. 1500 ml water.
6 siung bwg putih. 6 cloves garlic.
1 sdm kichi. 1 tbsp goji berry
2 sdt garam (sesuaikan). 2 tsp salt (to taste).

Pelengkap/complimentary:
Sawi rebus. Boiled mustard green.
MBwg putih goreng. Fried garlic.
Daun bawang. Scallion.
Sambal. Chili paste.

Cara/methods:
1. Membuat isi pangsit/how to make wonton filling:
Campur semua bahan pangsit dan bungkus dgn kulit pangsit, sisihkan. Mix all wonton ingredients and wrap with wonton skin, set a side.
2. Membuat sup/how to make soup:
Didihkan air, masukkan tulang ayam dan semua bahan. Masak dgn api kecil selama 30 menit. Boiling water, add chicken bone and all ingredients. Simmer for 30 minutes.
3. Didihkan air, beri 2 sdm minyak sayur, masukkan pangsit rebus dan angkat bila pangsit telah mengapung, sisihkan. Boiling water, add 2 tbsp veggie oil, add wonton and lift up when wonton floating, set aside.
4. Susun diatas mangkuk sawi rebus dan pangsit, tuang sup, taburi bawang putih goreng, daun bawang dan sajikan panas dgn sambal. Put on bowl boiled mustard green and wonton, pour soup and sprinkle with fried garlic, scallion and serve hot with some chili paste to taste.

#SupPangsitAyam #ChickenWontonSoup #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Ayam Paprika – Chicken Paprikash


AYAM PAPRIKA – CHICKEN PAPRIKASH

Bahan/ingredients:
2 sdm minyak sayur. 2 tbsp vegetable oil
4 potong paha ayam bagian atas dgn tulang. 4 pcs upper bone-in chicken thighs.
1 buah bawang bombay, iris. (Ukuran besar)1 pcs sliced cooking onion. (Big size)
1 buah paprika merah, iris. 1 pcs red bell pepper, sliced.
10 gr paprika bubuk. 10 gr paprika powder.
2 sdm tepung serbaguna. 2 tbsp all-purpose flour. (Segitiga or Kunci Biru)
500 ml kaldu ayam. 500 ml chicken stock
100 ml santan kental. 100 ml coconut cream.
30 ml air lemon. 30 ml lemon juice.
1 sdt garam (sesuaikan selera). 1 tsp salt. (As your desire)
½ sdt lada. ½ tap pepper.
¼ sdt jintan. ¼ tsp caraway
1 sdt gula. 1 tsp sugar
Parsley kering, untuk garnish. Dried parsley, for garnish.

Cara/method:
1. Panaskan minyak dengan suhu tinggi diatas penggorengan besar dan letakkan ayam (letakkan bagian berkulit di bagian bawah bila menggunakan kulit) dan biarkan hingga ayam kecoklatan kedua sisinya, sekitar 3 menit persisi. Heat the oil in a large saucepan over high heat and add the chicken (skin-side down, if using skin-on chicken thighs) and brown the chicken on both sides, about 3 minutes per side.

2. Pindahkan ayam di wadah yg lain dan atur api sedang. Remove the chicken to a plate and reduce the heat to medium-low.
3. Masukkan bawang bombay, tumis hingga berkaramel dan masukkan paprika merah dalam wajan dan tumis sekitar 3 menit. Add the onion, saute until caramelized and add bell pepper and sauté for 3 minutes.

4. Masukkan tepung, jintan dan paprika bubuk, aduk sekitar 2 menit (sampai tepung dan paprika bubuk tercampur rata dgn sayuran). Add the paprika, caraway and the flour and stir for 2 minutes (the flour and paprika will stick onto the vegetables).

5. Tuang kaldu ayam sebagian dan aduk hingga tercampur rata dan mulai mengental dan sayuran terlepas dr tepung dan tuang sisa kaldu sambil diaduk. Add a little of the stock and stir this in completely, to loosen the flour from the vegetables and then pour in the remaining stock while stirring.
6. Masak dengan api sedang dan masukkan ayam. Increase the heat to medium and add back the browned chicken.

7. Masak dengan api kecil dan tutup wajan tp jgn rapat menutupnya. Masak selama 15 menit. (Supaya cairan sedikit menyusut). Bring the liquid to a gentle simmer and loosely cover the pan, cooking for 15 minutes, (until reduce a bit of liquid)

8. Untuk membuat sauce.pindahkan ayam di piring saji untuk membuat sauce. To finish the sauce, remove the cooked chicken to a dish and remove.

9. Masukkan santan dan air lemon kedalam sauce, aduk perlahan. Add coconut cream and lemon juice in to the saucepan, gently stirring.

9. Tambahkan gula, garam dan lada, dan masukkan kembali ayam, masak dengan api kecil selama 3 menit. Add sugar, salt and pepper and add back the chicken, simmer for 3 minutes.

9. Sajikan dengan menyiramkan ayam paprika diatas nasi atau kentang rebus. Taburi parsley kering sebelum disajikan. Serving with pour the chicken paprikash over the rice or boiling potato. Sprinkle dried parsley on top before serving.

#AyamPaprika #ChickenPaprikash #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

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.

#TumisAyamSausTiram #SauteedChickenOyesterSauce #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

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 minyak wijen. ½ tbsp sesame oil.
8 siung bawang putih, cincang halus, goreng ½ matang. 8 cloves of garlic, finely chop, half fried.
1 sdt garam (sesuaikan).1 tsp salt. (As your desire)
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.

#BasoGorengAyam #FriedChickenBall #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography