Tim Ikan Bawal Putih Nanas – Steamed Pineapple White Pomfret


TIM IKAN BAWAL PUTIH NANAS – STEAMED PINEAPPLE WHITE POMFRET

Bahan/ingredients:
1 ekor ikan bawal putih. 1 pcs white pomfret. (500-600 gr)
6 iris tipis jahe. 6 finely sliced ginger.
3 siung bawang putih, cincang. 3 cloves garlic, chop.
2 buah cabe rawit merah, iris. 2 buah red cayenne, slice.
70 gr nanas, potong. 70 gr pineapple, cut.
3 buah bawang merah, iris kasar. 3 pcs shallot, roughly slice.

Bumbu/seasoning:
Lada secukupnya. Some pepper.
1 buah jeruk nipis. 1 pcs lime.
1 sdt arak shao shing. 1 tsp wine shao shing.
1 sdm kecap ikan. 1 tbsp fish sauce. (Gold fish)
1 sdt kecap asin premium. 1 sdt premium soy sauce.

Cara/method:
1. Panaskan kukusan. Preheat steamer.
2. Campur bahan bumbu. Combine seasoning,
3. Letakkan ikan di atas piring tahan panas. Masukkan irisan jahe di guratan ikan. Siram saus diatas ikan. Place fish on the dish heat resistant. Add the ginger slices in the fish strokes. Pour the sauce over the fish.
4. Taburkan bawang putih, jahe, nanas dan bawang merah diatas ikan. Sprinkle garlic, ginger, pineapple and shallot on the fish.
5. Kukus ikan selama 20 menit. Steam fish for 20 minutes.
7. Ikan siap disajikan panas. Ready to serve hot.

#TimIkanBawalPutihNanas #SteamedPineappleWhitePomfret #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

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Sup Tom Yum – Tom Yum Koong

SUP TOM YUM – TOM YUM KOONG

Bahan/ingredients:
20 ekor udang besar buang kepala dan belah punggung, buang urat hitamnya. 20 large shrimp flake the head and split the back, remove the black veins.
300 gr jamur merang, potong jadi 4. 300 gr straw mushroom, cut on 4.
8 lbr daun jeruk. 8 pcs lime leaves.
2 batang sereh, iris serong. 2 stalks lemongrass, oblique.
1 buah jeruk nipis. 1 pcs lime.
Cabe rawit secukupnya. Some cayenne.
Daun ketumbar secukupnya. Some cilantro.
1000 ml air. 1000 ml water.
3 sdm pasta tom yum. 3 tbsp tom yum paste.

Cara/method:
1. Didihkan air, masukkan sereh, cabe rawit dan daun jeruk. Boiling water, add lemongrass, cayenne and lime leaf.
2. Masukkan pasta tom yum. Add tom yum paste.
3. Masukkan jamur dan udang. Tambahkan air jeruk nipis. Add mushroom and shrimp. Add lime juice.
4. Sajikan panas dalam mangkuk dan beri daun ketumbar. Serve hot on bowl and put cilantro on top.

#SupTomYum #TomYumKoong #ThailandCuisine
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Cumi Goreng Tepung Keto – Keto Calamari

CUMI GORENG TEPUNG  KETO – KETO CALAMARI

Bahan/ingredients:
4 ekor cumi ukuran besar, cuci, kupas kulitnya, buang tulang rawan dan kanung tintan, iris melintang seperti cincin. 4 large squid, wash, peel the skin, remove transparant quill and the ink sacsliced ​​across like a ring.

Bahan pelapis/coating ingredients:
150 gr tepung keto. 150 keto flour. (Ketobetic flour).
50 gr tepung kelapa. 50 gr coconut flour.
1½ sdt garam laut. 1½ tsp sea salt.
2 sdt bawang putih bubuk. 2 tsp garlic powder.
1 sdt cabe bubuk. 1 tsp chili powder.
¼ sdt lada bubuk. ¼ tsp pepper powder.

Cara/method:
1. Panaskan minyak utk menggoreng. Heat oil for deep fry.
2. Campur bahan pelapis. Combine coating ingredients.
3. Masukkan ke dlm kotak bahan pelapis dan cumi. Tutup dan kocok spy cumi terlapisi dgn sempurna. Put it in a box of coating ingredients and squid. Cover and shake the squid perfectly coated.
4. Masukkan satu per satu cumi ke dlm minyak panas. Cukup 2-3 menit menggorengnya, angkat dan tiriskan. Put one by one of the squid into the hot oil. Simply 2-3 minutes frying, lift and strain.
5. Sajikan panas dengan saus sambal atau tartar sauce. Serving hot with chili sauce or tartar sauce.

  • Note:
    1. Tepung Keto dan tepung kelapa bisa diganti dgn tepung terigu (utk yg bukan ketoers) Atau kombinasi tepung terigu dan tepung kelapa. Penggunaan tepung kelapa membuat rasa gurih pada cumi goreng. Keto flour and coconut flour can be changed with flour (not for ketoers). Or a combination of wheat flour and coconut flour. The use of coconut flour makes savory taste in fried squid.
    2. Garam bisa diganti dgn garam Himalaya. The salt can be changed with himalayan salt.
    3. Goreng cumi utk para ketoers bisa menggunakan minyak kelapa. Fry squid for ketoers can use coconut oil.
  • #CumiGorengTepungKeto #KetoCalamari #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
    #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Bawal Putih Kukus Saus Lemon – Steamed White Pomfret w/Lemon Sauce

BAWAL PUTIH KUKUS SAUS LEMON – STEAMED WHITE POMFRET WITH LEMON SAUCE

Bahan/ingredients:
1 ekor ikan bawal putih ukuran besar. 1 pcs white pomfret big size. (600-700gr)
6 iris jahe. 6 slices ginger.

Bumbu/seasoning:
1 sdm kecap ikan. 1 tbsp fish sauce. (Gold Fish)
½ sdm kecap raja rasa. ½ tbsp raja rasa soy sauce.
½ sdm arak beras. ½ tbsp rice wine.
2 sdt minyak wijen. 2 tsp sesame oil.
5 siung bawang putih, cincang halus. 5 cloves garlic, finely chop.
Daun ketumbar secukupnya, cincang. Some cilantro, chop.
2 buah cabe rawit merah, iris. 2 pcs red cayenne, slice.
1 sdm air lemon. 1 tbsp lemon juice.

Pelengkap/condiment:
Daun ketumbar secukupnya. Some cilantro.
2 iris lemon belah 2 bagian. 2 slices lemon slice into 2.

Cara/method:
1. Bersihkan ikan bawal dan buat guratan, selipkan irisan jahe pada guratan. Clean the pomfret and make a stroke, slice the ginger slices on the stroke.
2. Kukus ikan selama 20 menit. Steam the fish for 20 minutes.
3. Campur bahan saus dan tambahkan 3 sdm kaldu ikan panas dan aduk. Combine seasoning and add 3 tbsp hot fish stock and stir.
4. Pindahkan ikan di piring saji buang jahe. Siramkan saus diatas ikan. Move the fish on a serving dish to remove ginger. Pour the sauce over the fish.
5. Hias dgn lemon dan daun ketumbar diatas ikan dan sajikan panas. Garnish with lemon and cilantro over the fish and serve hot.

#BawalPutihKukusSausLemon #SteamedWhitePomfretwithLemonSauce #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Ikan Kukus Kaya Rasa – Savory Steam Fish

IKAN KUKUS KAYA RASA – SAVORY STEAM FISH

Bahan/ingredients:
1 ekor ikan kakap putih. 1 pcs white snapper. (700-800gr)
3 iris jahe. 3 slices ginger.

Bumbu/seasoning:
1 sdm kecap ikan. 1 tbsp fish sauce.
½ sdm kecap raja rasa. ½ tbsp raja rasa soy sauce.
1 sdm air jeruk nipis. 1 tbsp lime juice.
½ sdt gula pasir. ½ sdt granulated sugar.
2 siung bawang putih cincang. 2 cloves chopped garlic.
2 buah cabe rawit, iris. 2 pcs cayenne, slice.

Hiasan/garnish:
4 iris jeruk nipis. 4 slices lime.
4 iris cabe merah besar. 4 slices red chili.
3 batang daun bwg. 3 stalks of scallion. (10cm)
Daun ketumbar secukupnya. Some cilantro.

Cara/method:
1. Panaskan kukusan. Preheat steamer.
2. Bersihkan ikan, gurat dan selipkan jahe diguratan ikan. Clean fish, streaks and tuck ginger in fish.
3. Campur bahan bumbu. Combine seasoning ingredients.
4. Letakkan ikan diatas pinggan tahan panas dan siram dgn bumbu. Place the fish over a heat-resistant dish and flush with seasoning.
5. Kukus selama 20 menit. Steam for 20 minutes.
6. Hias ikan sebelum disajikan. Garnish the fish before serving.

#IkanKukusKayaRasa #SavorySteamFish #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Cumi Panggang Sambal Belimbing Wuluh – Grilled Squid Sambal Bilimbi Fruit

CUMI PANGGANG SAMBAL BELIMBING WULUH – GRILLED SQUID SAMBAL BILIMBI FRUIT

Bahan/ingredients:
2 ekor cumi ukuran sedang. 2 squids medium size.
1 buah jeruk nipis. 1 pcs lime.

Bumbu halus perendam cumi/ground seasoning for squid:
2 siung bawang putih. 2 cloves garlic.
¼ sdt garam laut. ¼ tsp sea salt.
½ sdt ketumbar bubuk. ½ tsp coriander powder.

Bahan sambal/sambal ingredients:
5 buah cabe rawit merah. 5 pcs red cayenne.
5 buah bawang merah. 5 pcs shallot.
Sejumput garam laut. A pinch of sea salt.
4 buah belimbing wuluh, iris tipis. 4 pcs bilimbi fruit, finely slice.
½ sdm minyak kelapa. ½ tbsp coconut oil. (VCO)

Cara/method:
1. Cuci cumi dan kupas kulit cumi, buang tulang dan kantong tinta-nya. Gurat cumi dan lumuri dgn jeruk nipis. Wash squid and peel the squid skin, remove transparant quill and the ink sac, scratch the squid, smeard with lime.
2. Bumbui cumi, masukkan kepala cumi ke dlm badan cumi dan diamkan 30 menit. Marinate squid, insert squid head into squid body and let stand for 30 minutes.
3. Bakar cumi hingga berubah warna dan matang. (Aku pakai teflon). Grilled squid until it changes color and wellcook. (I use Teflon).
4. Haluskan cabe dan bawang merah, beri garam. Ground cayenne and shallot, add salt.
5. Panaskan minyak kelapa dan tuang diatas sambal, aduk rata, masukkan belimbing sayur, aduk rata. Sisihkan. Heat coconut oil and pour on sambal, stir well, add bilimbi fruits, stir well. Set aside.
6. Letakkan cumi panggang diatas piring dan letakkan sambal belimbing wuluh diatas cumi. Place grilled squid on plate and add sambal bilimbi fruit on grilled squid.
7. Siap dihidangkan. Ready to serve.

#CumiPanggangSambalBelimbibgWuluh #GrilledSquidSambalBilimbiFruit #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Tim Ikan Bawal Putih – Steamed White Pomfret

TIM IKAN BAWAL PUTIH – STEAMED WHITE POMFRET

Bahan/ingredients:
1 ekor ikan bawal putih. 1 pcs white pomfret. (400 gr)
1 buah jamur shiitake kering ukuran besar, rendam dan iris tipis. 1 pcs dried shiitake mushroom big size, soak and finely slice.
3 iris jahe, iris korek api. 3 slices ginger, julienne.
3 siung bawang putih, cincang. 3 cloves garlic, chop.
5 iris cabe merah besar. 5 slices red chili.
Lada secukupnya. Some pepper.
½ sdm minyak wijen. ½ tbsp sesame oil.
2 sdt arak shao shing. 2 tsp wine shao shing.
1½ sdm kecap asin kedelai. 1½ tbsp light soya sauce.

Pelengkap/condiment:
Daun ketumbar. Cilantro.
Daun bawang, iris korek api. Spring onion, julienne.

Cara/method:
1. Panaskan kukusan. Preheat steamer.
2. Campur kecap asin, arak dan lada. Combine soy sauce, wine and pepper.
3. Letakkan ikan di atas piring tahan panas. Siramkan saus ke ikan. Letakkan jamur diatas ikan. Place fish on the dish heat resistant. Pour the sauce on fish. Add mushroom on fish.
4. Panaskan minyak wijen, tumis jahe dan bawang putih hingga harum. Heat sesame oil, saute ginger and garlic until fragrant.
5. Tuang tumisan jahe dan bawang putih diatas ikan. Letakkan cabe diatasnya. Pour sauteed ginger and garlic on fish. Put chili on top.
6. Kukus ikan selama 20 menit. Steam fish for 20 minutes.
7. Letakkan daun ketumbar dan daun bawang diatas ikan sebelum disajikan panas. Add cilantro and spring onion on fish before serve hot.

#TimIkanBawalPutih #SteamedWhitePomfret #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph