Sup Iga Babi Dgn Lobak dan Wortel – Pork Ribs With Radish And Carrot Soup

SUP IGA BABI DGN LOBAK DAN WORTEL PORK RIBS WITH RADISH AND CARROT SOUP

Bahan/ingredients:
1000 gr iga babi. 1000 gr pork ribs.
1 buah wortel besar iris. 1 pcs of carrot, slice.1 buah lobak, potong kecil. 1 pcs of chinese radish, small cut.
3 batang seledri, ikat. 3 pcs celery, tide.
5 siung bawang putih geprek. 5 cloves of garlic, crushed.
1 iris jahe. 1 slice of ginger.
2000 ml air panas. 2000 ml hot water.
Garam dan lada secukupnya. Salt and pepper.
1 sdm minyak sayur. 1 tbsp veggie oil.

Cara/method:
1. Panaskan minyak dan tumis bwg putih hingga harum. Masukkan iga tumis hingga berubah warna. Heat oil and saute garlic until fragrant. Add the ribs and process until changing color.
2. Masukkan bumbu dan aduk sebentar. Tuang air panas, masukkan lobak dan wortel. Add the seasoning and stir well. Pour the hot water, add radish and carrot.
3. Masukkan seledri. Dan masak hingga iga empuk. Siap disajikan panas. Add cepery. And cook until the ribs tender. Ready ti safe.

Note: Iga Babi bisa diganti dgn iga sapi or ayam. Pork ribs can be change with beef ribs or chicken

#SupIgaBabiDgnLobakdanWortel. #PorkRibsWithRadishAndCarrotSoup #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Twaeji Gogi Kimchi Jjigae – Pork in Spicy Kimchi Soup


TWAEJI GOGI KIMCHI JJIGAE – PORK IN SPICY KIMCHI SOUP

Bahan/ingredients:
200 gr daging babi, potong dadu. 200 gr pork, cut cube.
200 gr kimchi. 200gr kimchi.
1 batang daun bawang, iris serong. 1 stalk spring onion, oblique.
1 buah bawang bombay, potong. 1 pcs onion, cut.
1 buah tahu putih, potong. 1 pcs tofu, cut.
1 buah cabai merah, iris serong. 1 pcs red chili, oblique.
1 bgks jamur enoki. 1 pcs enoki mushroom.
750 ml air panas. 750 ml hot water.
1 sdm minyak wijen. 1 tbsp sesame oil.

Bumbu/seasoning:
1 sdm gochujang (pasta cabe korea). 1 tbsp gochujang (korean chili paste).
1 sdm arak beras khas korea. 1 tbsp korean rice wine.
2 sdt gochugaru (cabe bubuk). 2 tsp gochugaru (chili powder)
1 sdt kecap asin. 1 tsp soy sauce.

Cara/method:
1. Panaskan minyak wijen. Masukkan daging babi dan tumis hingga berubah warna. Heat sesame oil. Add pork and saute until changing color.
2. Masukkan bawang bombay dan daun bawang aduk sebentar. Masukkan kimchi dan campuran bumbu. Add onion and spring onion, stir awhile. Add kimchi and combined seasoning.
3. Tuang air panas dan aduk rata. Pour hot water and stir well.
4. Masukkan tahu, jamur enoki dan cabe merah, tekan perlahan dgn sendok. Biarkan mendidih dan matikan api. Add tofu, enoki mushroom and red chili. Gently press with spoon. Lets boiling and switch off the stove.

Note:
Daging babi dpt diganti dgn daging sapi, daging sapi irisan ala sukiyaki. Pork can be changing with beef, slice ala sukiyaki.

#TwaejiGogiKimchiJjigae #PorkInSpicyKimchiSoup #Kimchi #Gochujang #Gochugaru #KoreanCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Siomay Babi dan Udang Tanpa Telur – Eggless Pork And Shrimp Shumai

SIOMAY BABI & UDANG TANPA TELUR -EGGLESS PORK & SHRIMP SHUMAI

Bahan/ingredients:
350 gr babi, cincang. 350 gr pork, chop.
150 gr udang, cincang. 150 gr shrimp, chop.
250 gr tepung tapioka. 250 gr tapioca flour.
100 gr bengkuang, potong kotak kecil. 100 gr jicamah, small cube.
50 gr wortel, potong kotak kecil. 50 gr carrot, small cube.
1 sdm wortel parut, utk taburan. 1 tbsp grated carrot, for topping.
100 gr daun bawang (bagian putihnya saja)potong kotak kecil. 100 gr spring onion (the white part only) small cube.
25 lbr kulit siomay. 25 pcs shumai skin.
6 siung bawang putih, cincang halus. 6 cloves garlic, finely chop.
10 buah bawang merah, cincang halus. 10 pcs shallot, finely chop.
2 sdm minyak sayur. 2 tbsp veggie oil.

Bumbu/seasoning:
½ sdt garam. ½ tsp salt.
1 sdm saus tiram. 1 tsp oyster sauce.
1 sdm kecap raja rasa. 1 tbsp raja rasa soy sauce.
3 sdm kecap asin. 3 tbsp soy sauce.
1 sdt lada bubuk. 1 tsp pepper powder.
1 sdm kecap ikan. 1 tbsp fish sauce.
½ sdm minyak wijen. ½ tbsp sesame oil.

Saus sambal/Chili Sauce:
5 sdm saus sambal. 5 tbsp chili sauce.
2 sdm saus tomat. 2 tbsp tomato sauce.
4 siung bawang putih, haluskan. 4 cloves garlic, finely ground.
1 sdt saus inggris. 1 tsp worchester sauce.
20 ml air panas. 20 ml hot water.

Cara/method:
1. Panaskan minyak sayur, tumis bawang merah dan putih hingga harum. Sisihkan. Heat veggie oil, saute shallot and garlic until fragrant. Set aside.
2. Campur semua bahan dan bumbu kecuali tepung tapioka. Combine all ingredients and seasoning except tapioca flour.
3. Aduk hingga rata dan masukkan tepung tapioka. Aduk hingga rata, kemudian ambil adonan dan bungkus dgn kulit siomay, beri wortel diatasnya. Stir well and add tapioca. Stir well, and then take the dough and wrapping with shumai skin, put grated carrot.
4. Panaskan kukusan dan kukus siomay selama 25-30 menit.Preheat steamer and steam shumai for 25-30 minutes.
5. Campur dan panaskan bahan saus sambal. Combine and boiling chili sauce ingredients.
6. Sajikan siomay panas dgn saus sambal. Serving hot shumai with chili sauce.

NOTE:
1. Daging babi bisa diganti daging ayam campur bagian paha dan dada. Pork can be changung with combine of chicken breast and chicken thigh.


2. Siomay ini mempunyai texture yg kenyal karena pemakaian tapioka yg cukup banyak. Bila anda lebih menyukai rasa daging, kurangi pemakaian tapiokanya.
This siomay has a rubbery texture due to the use of tapioca which is quite a lot. If you prefer the taste of meat, reduce the use of tapioca.

#SiomayBabiDanUdangTanpaTelur #EgglessPorkAndShrimpShumai #ChineseCuisine
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Siomay Babi dan Udang – Pork And Shrimp Shumai

SIOMAY BABI DAN UDANG PORK AND SHRIMP SHUMAI

  1. Bahan/Ingredients:
    350 gr daging babi, cincang. 350 gr pork, chop
    250 gr udang kupas, cincang. 250 gr shrimp skinless, chopped.
    1 btr telur. 1 pcs egg
    150 gr tepung sagu. 150 gr cornstarch.
    50 gr bengkuang, pot kecil2. 50 gr jicamah, small cut
    50 gr wortel, pot kecil. 50 gr carrot, small cut.
    1 buah bwg daun, iris halus. 1 pcs.green onion, finely slice.
    20 lbr kulit siomay/pangsit. 20 pcs shumai/wonton skin.

    Bumbu/seasoning:
    1 sdm kecap Raja Rasa. 1 tbsp Raja Rasa soy sauce.
    1 sdt bwg putih bubuk. 1 tsp garlic powder. (Jay’s brand)
    1 sdm saus tiram. 1 tbsp oyster sauce.
    2 sdt minyak wijen. 2 tsp sesame oil.
    1 sdm kecap asin premium. 1 tbsp premium soy sauce.
    ½ sdm kecap ikan. ½ tbsp fish sauce.
    ½ sdt lada bubuk. ½ tsp ground pepper.

    Saus siomay /shumai sauce:
    ½ sdm saus tomat. ½ tsp tomato sauce.
    ½ sdm sambal rawit. ½ tbsp sambal chilipadi.
    ½ sdm saus plum. ½ tbsp plum sauce (Lee Kum Kee)
    4 siung bwg putih, cincang. 4 clove garlic, chop.
    Garam dan gula secukupnya. Some salt and sugar.
    20 ml air panas. 20 ml hot water.
    2 sdt minyak wijen utk menumis. 2 tsp sesame oil for saute.

Cara/Method:
1. Panaskan kukusan. Preheat steamer.
2. Campur dan aduk rata semua bahan dan bumbu. Combine and stir well all ingredients and seasoning.
3. Bungkus dan bentuk siomay dgn berat bersih 40 gr. Wrap and shape the shumai dough around 40 gr per each.
4. Kukus selama 20 menit.
5. Masak saus. Cooking the sauce.
6. Sajikan panas siomay bersama sauce. Serve hot shumai with sauce.

Note:
1. Siomay juga bisa digoreng setelah di kukus. Shumai can be fried after steamed.
2.Daging babi bisa diganti dgn daging ayam. Pork can be change with chicken.

#SiomayBabiDanUdang #PorkAndShrimpShumai #ChineseCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph #GourmetPlatting

Babi Pedas ala Korea – Korean Spicy Pork

Menu ini dikreasikan oleh putri tercintaku Joyvana. Aku bangga padamu putriku…..berkaryalah terus. this dish created by my lovely girl Joyvana…..proud of you my girl…..keep up

BABI PEDAS ALA KOREA – KOREAN SPICY PORK

Bahan/ingredients:
100 gr daging babi, iris tipis. 100 gr pork, finely slice.
2 siung bwg putih, cincang. 2 cloves garlic, chop.
1 sdm minyak wijen. 1 tbsp sesame oil.
1 sdm saus pedas korea. 1 tbsp korean chili paste (gochujang)
1 sdt kecap asin. 1 tsp soy sauce.
1 sdt mirin. 1 tsp mirin (rice wine)
Lada hitam secukupnya. Some black pepper.
Tepung maizena secukupnya. Some corn starch.
2 sdt air +1 sdt maizena utk pengental. 2 tsp water + 1 sdt corn starch for thickener
Biji wijen utk taburan. Sesame seed for sprinkle.
3 cm wortel iris korek api. 3 cm carrot julienne.
Acar jahe putih secukupnya. Some pickled white ginger
Wakame secukupnya direndam air. Some wakame/seaweed, soak on water.

Cara/method:
1. Campur daging babi dgn kecap asin, lada hitam dan 1 sdt maizena, aduk rata. Combine pork,with soy sauce, black pepper and 1 tsp corn starch, stir well.
2. Panaskan minyak wijen, tumis bwg putih hingga harum, masukkan daging babi tumis hingga berubah warna dan matang. Heat sesame oil, saute garlic until fragrant, add pork and saute until changing color and well cook.
3. Masukkan gochujang, kecap asin, mirin dan lada, aduk rata, masukkan wortel dan wakame, aduk rata. Masukkan larutan pengental, aduk. Add gochujang, soy sauce, mirin and pepper, stir well, add carrot and wakame, stir well. Add larutan pengental dan aduk.
4. Pindahkan ke piring saji. Taburi acar jahe putih dan biji wijen sebelum di sajikan. Place on dish. Sprinkle with pickled white ginger and sesame seed before serving.

#BabiPedasAlaKorea #KoreanSpicyPork #KoreanCuisine #JoyvanaOriginalRecipe #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

NASI BABI dgn HAM CHOY KON – PORK with HAM CHOY KON ON TOP OF RICE

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NASI BABI dgn HAM CHOY KON – PORK with HAM CHOY KON ON TOP OF RICE

Bahan/ingredients:
500 gr gosam. 500 gr pork belly with 5 layer.
300 gr sayur kering hamchoy, rebus. 300 gr dried veggie hamchoy, boiling.
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6 btr telur rebus. 6 pcs boiled egg.
5 siung bwg putih cincang. 5 cloves chopped garlic.
400 ml teh panas. 400 gr hot tea.
2 sdm ebi, rendam air panas dan tiriskan. 2 tbsp dried shrimp, soak on hot water.

Bumbu/seasoning:

1 sdm arak Shao Shing. 1 tbsp wine Shao Shing.
1 sdm kecap cap jamur. 1 tbsp mushroom soy sauce.
1 sdm kecap raja rasa. 1 tbsp raja rasa soy sauce.
1 sdm kecap asin. 1 tbsp soy sauce.
1 sdm kecap manis. 1 tbsp dark sweet soy sauce.

Pelengkap/complimentary:
Nasi putih. White rice.
Daun bawang, iris. Scallion, slice.
Sambal (cabe, jahe dan bwg putih parut). Sambal (chili, grated ginger and garlic)

Cara/method:
1. Tusuk kulit babi dgn ujung pisau. Skin prick pork skewers with a knife edge.
2. Letakkan babi pada wajan anti lengket, biarkan bagian kulit menempel dan berubah kecoklatan, balik dan lakukan pada semua sisi babi. Place the pork on a non-stick frying pan, leave the skin attached and turned brown, turning and doing on all sides of pork.
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3. Angkat dan biarkan dingin suhu ruang, iris. Dan letakkan diatas wajan lagi biarkan kedua sisa berubah warna, angkat. Remove and let cool at room temperature, iris. And place it on the griddle again let the leftover change color, remove.
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4. Masukkan bwg putih tumis hingga harum, masukkan ebi, tumis hingga harum, masukkan babi dan arak, aduk rata. Masukkan bumbu, aduk dan sayur ham choy, aduk. Masukkan teh panas, dan telur. Add garlic and saute until fragrant, add dried shrimp, saute until fragrant, add pork and wine, stir well. Add seasoning, stir, add ham choy veggie, stir. Add hot tea and egg.
5. Masak dgn api kecil or pindahkan ke slow cooker (2 jam), hingga daging babi empuk. Simmer or place on slow cooker (2 hours), until the pork tender.
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6. Utk membuat sambal, cukup semua dihaluskan tambah garam secukupnya dan air lalu di rebus. For sambal, just grounding all ingredients, add some salt and water, boiling.
7. Sajikan diatas nasi dgn telur, taburan bwg daun bawang and sambal. Serving on rice and egg, sprinkle with scallion and sambal.
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Jin Do Baikut – Jin Do Pork Ribs


JIN DO BAIKUT (baca: cin to baikut) – JIN DO PORK RIBS

Bahan/ingredients:
500 gr baikut tengah. potong. 500 gr spare ribs, cut

Bumbu perendam/Marinade:
1 sdm saus tiram. 1 tbsp oyster sauce.
3 siung bwg putih parut. 3 cloves greated garlic.
¼ sdt lada bubuk. ¼ tsp pepper powder.
1 sdm cuka apel. 1 tbsp apple vinegar.
½  sdt ngohiong bubuk. ½ tsp five spice powder.
1 sdm arak xao xing. 1 tbsp wine xao xing

Cara/method:
1. Rendam baikut dgn bumbu dan diamkan selama 2-3 jam di chiller. Marinate pork ribs and refrigerate for 2-3 hours.
2. Panaskan minyak dan goreng Baikut hingga kecoklatan. Heat oil and frying pork ribs until browny.
3. Sajikan dgn campuran garam + ngohiong dan jeruk nipis. Serve with mixed salt + five spice and lime.

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#JinDoBaiKut #PorkRibs #ChineseCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph