Sambal Kedondong – Sambal Ambarella

SAMBAL KEDONDONG – SAMBAL AMBARELLA

Bahan/ingredient:
1 buah kedondong, kupas dan parut kasar. 1 pcs ambarella, peel and roughly grated.
5 buah cabe rawit merah(sesuai selera). 5 pcs red cayenne.(as your desire)
3 buah bawang merah. 3 pcs shallot.
1 siung bawang putih. 1 clove garlic.
Garam secukupnya. Some salt.
1 sdt gula merah. 1 tap brown sugar.
½ sdt terasi bakar. ½ tsp roasted belacan.
1 sdm minyak panas. 1 tbsp hot oil.

Cara/method:
Haluskan cabe rawit, bawang merah dan bawang putih, tambahkan gula merah, garam dan terasi, siram minyak panas, aduk, masukkan kedondong dan aduk rata. Ground cayenne, shallot and garlic, add brown sugar, salt ans belacan, pour hot oil, stir, add ambarella and stir well.

#SambalKedondong #SambalAmbarella #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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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
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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

Rempeyek Gurih Renyah – Crispy Savory Rice Crackers


REMPEYEK GURIH RENYAH – CRISPY SAVORY RICE CRACKERS

Bahan/ingredients:
275 gram tepung beras. 275 gr rice flour. (Rose Brand)
1 sdm tepung tapioka/sagu. 1 tbsp tapioca/corn starch.
50 ml santan kental . 50 ml coconut cream. (KARA)
300  ml air es. 300 ml cold water.
10 lbr daun jeruk, iris tipis. 10 pcs lime leaves, finely slice.
Kacang tanah kupas secukupnya. Some peeled peanut.
Minyak goreng secukupnya utk menggoreng.

Bumbu halus/ground spices:
5 butir kemiri. 5 pcs candle nut
5 siung bawang putih. 5 clove garlic.
1 sdt garam. 1 tsp salt.
2 sdt ketumbar bubuk. 2 sdt powdered coriander.

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Cara/method:
1. Panaskan minyak di penggorengan. Heat oil on wok.
2. Haluskan bumbu dan campur dgn semua bahan kecuali kacang tanah. Ground spices and mix well with all ingredients except peanut.
3. Ambil adonan dgn sendok sup beri kacang tanah dan masukkan ke minyak panas dgn cara dr tepi penggorengan. Scoop batter with soup spoon add peanuts and pour to hot oil start from the edge of the pan.
4. Goreng hingga keemasan, tiriskan. Frying until golden, strain.
5. Sajikan sebagai pelengkap. Serve as condiment.

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

Sambal Terong – Sambal Eggplant

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SAMBAL TERONG – SAMBAL EGGPLANT

Bahan/ingredients:
15 buah cabe rawit merah. 15 pcs red chili padi.
6 buah bawang merah, iris halus. 6 pcs shallot, finely slice.
2 siung bwg putih, iris halus. 2 cloves garlic, finely slice.
½ sdt terasi bakar. ½ tsp roasted belacan.
Garam secukupnya. Some salt.
½ buah tomat segar, iris kasar. ½ pcs fresh tomato, roughly slice.
5 buah terong ungu bulat, cuci dan potong. 5 pcs eggplant purple round, wash and cut.
2 sdm minyak panas. 2 tbsp hot oi
Cara/method:
1. Haluskan cabe rawit, bwg merah, bwg putih, tomat, tambahkan garam dan terasi. Ground chili padi. Shallot, garlic, tomato, add salt and belacan.
2. Tuang minyak panas pada sambal dan aduk rata. Pour hot oil on sambal and stir well.
3. Masukkan terong dan aduk dgn sambal. Add eggplan and mix with sambal.

Note:
Sambal ini dapat disajikan bersama timun, kemang, pete dan hidangan lainnya. This sambal can be serve with cucumber, thai basil, petai and other side dish.
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2017-02-19-18-13-14

Kering Tempe – Candied Tempeh

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KERING TEMPE – CANDIED TEMPEH

Bahan/ingredients:
1 papan tempe, potong memanjang. 1 board tempeh, cut lengthwise.
2 cm lengkuas, keprak. 2 cm galangal, crust.
1 lbr daun salam. 1 pcs bayleaf
10 buah bwg merah. Iris. 10 pcs shallot, slice.
8 siung bwg putih, iris. 8 cloves garlic, slice.
4 buah cabe merah besar, buang biji dan iris korek api. 4 pcs red chilli, seedless, jullien.
75 gr gula merah. 75 gr brown sugar.
70 ml air panas. 70 ml hot water.
30 ml air asam. 30 ml tamarind water.
½ sdt garam. ½ sdt salt.
1 sdt bwg putih bubuk. 1 tsp garlic powder. (Jay’s)

Cara/Method:
1. Goreng tempe dan tiriskan. Deep fried tempeh and strain.
2. Goreng bwg merah, bwg putih dan cabe hingga kering dan tiriskan. Deep fried shallot, garlic and chili strain.
3. Panaskan gula merah, air panas air asam, lengkuas, daun salam, garam dan bwg putih bubuk hingga mengental. Heat brown sugar, hot water, tamarind water, galangal, bayleaf, salt and garlic powder until thickener.
4. Masukkan bahan yg telah digoreng, aduk rata. Add fried ingredient, stir well.
5. Bila sdh tdk panas simpan dlm toples tertutup. Wait until cold to store.

Note:
Boleh ditambahkan seperti kacang tanah goreng, udang kecil goreng atau teri goreng. You may add your condiment (ex: fried puanut, fried small shrimp or fried anchovy)

Manisan Blimbing Wuluh – Fermented Blimbing Wuluh

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MANISAN BLIMBING WULUH – FERMENTED BLIMBING WULUH

Bahan/ingredientss
500 gr blimbing wuluh, cuci. 500 gr blimbing wuluh, wash.
300 gr gula pasir. 300 gr sugar.
4 buah bunga cengkeh. 4 pcs cloves.
3 cm kayu manis. 3 cm cinnamon.

Cara/method:
1. Campur blimbing wuluh dgn gula, biarkan hingga berair. Mix blimbing wuluh and sugar, set aside until its watered.
2. Masukkan bunga cengkeh dan kayu manis, didihkan dgn api kecil hingga air susut 40% dan diamkan suhu ruang. Add cloves and cinnamon, simmer until the water reduced 40% and lets stand until room temperature,
3. Masukkan dlm toples dan simpan di kulkas. Keep on jar and refrigerate.

Note:
Kalo pengen buat manisan kering. Ditiriskan dan diangin2 kan smp 80% kehilangan kadar air simpan di toples dan kulkas. If ypu want to make dry fermented blimbing wuluh, strain until 80% reduced the water. Keep on jarand refrigerate.