Tekwan Palembang


TEKWAN PALEMBANG

Bahan/ingredients:
Bakso Tekwan
400 gr daging ikan tenggiri fillet (simpan kulit utk soup). 400 gr fillet mackerel (keep the skin for soup)
8 gr tepung bakso TFM. 8 gr meatball flour TFM.
10 gr putih telur. 10 gr white egg.
½ sdm bawang putih goreng. ½ tbsp fried garlic.
1 sdt garam. 1 tsp salt.
1 sdt minyak wijen. 1 tsp sesame oil
Lada bubuk secukupnya. Some pepper powder.

Sup udang (sup tekwan)/shrimp soup(tekwan soup):
250 gr udang (kupas kulit dan kepala). 250 gr shrimp (peel the skin and head).
30 gr jamur hitam, rendam, potong . 30 gr black fungus, soak, cut.

250 gr bengkuang, potong korek api. 250 gr jicama, jullien.

50 gr sedap malam kering, rendam dan simpulkan. 50 gr dried tuberosa, soak and tie knots.

2500 ml kaldu rebusan bakso ikan, kulit ikan dan udang. 2500 ml fish, fish skin and shrimp stock.

Bumbu/seasoning:
10 bh bawang merah, cincang halus. 10 pcs of shallot, finely chopped.
6 siung bawang putih, cincang halus.6 cloves or garlic, finely slice.
1 sdt lada bubuk. 1 tsp pepper powder.
¾ sdm garam atau sesuai selera. ¾ tbsp salt or to taste.
2 sdm minyak sayur. 2 tbsp veggie oil.

Pelengkap/condiments:
Soun, rendam air panas, tiriskan. Glass noodle, soak hot water, strain.
Bawang merah goreng. Fried shallot.
Daun bawang, iris halus. Spring onion, finely slice.
Sambal cabe rawit ijo (cabe rawit ijo, rebus dan blender). Sambal green cayenne.
(green cayenne, boiling and blender)

Cara/method:
1. Masukkan bahan tekwan ke food processor dan proses hingga halus. Panaskan air, tidak sampai mendidih, masukan adonan tekwan dgn sendok teh hingga semua adonan habis, didihkan air hingga tekwan mengapung, angkat dan tiriskan. Add the tekwan ingredients to the food processor and process until smooth. Heat the water, not until boiling, add the tekwan mixture with a teaspoon until all the mixture is finished, boil the water until the tekwan floats, lift and drain.

2. Tambahkan air hingga mencapai 2500 ml, didihkan, masukkan kulit ikan dan kulit udang, 1 cm jahe, kecil kan api didihkan selama 20 menit, saring dengan saringan untuk kopi. Add water to reach 2500 ml, bring to a boil and add the skin of the fish and shrimp skin, 1 cm ginger, simmer for 20 minutes, strain with a filter for coffee.
3. Panaskan minyak sayur, tumis bawang merah, bawang putih hingga harum, masukkan udang, masak hingga berubah warna (angkat). Heat veggie oil, saute shallot, garlic until fragrant, add shrimp, cook until they change color (lift up).
4. Masukkan bengkuang, jamur kuping, sedap malam kering dan semua bumbu, aduk rata.
Add jicama, black fungus, tuberosa and all the spices, mix well. color.
5. Masukkan kaldu dan aduk. Pour the stock and stir.
6. Sajikan dengan pelengkap dan tekwan. Serving with tekwan and condiments.

#TekwanPalembang #PalembangCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Krim Bawang Udang – Creamy Garlic Prawn


KRIM BAWANG UDANG – CREAMY GARLIC PRAWN

Bahan/ingredients:
10 gr minyak olive. 10 gr olive oil.
15 ekor udang ukuran besar dengan atau tanpa ekor, rebus 30 detik di air mendidih, sisihkan. 15 pcs of prawn medium size, tails on or off, boil for 30 second, set aside. Lada Hitam secukupnya.
Lada hitam kasar secukupnya. Rough black pepper to taste.
30 gr mentega tawar. 30 gr unsalted butter.
6 siung bawang putih cincang halus. 6 cloves finely chopped garlic
50 ml dry white wine. 50 ml dry white wine.
100 ml susu rendah lemak. 100 ml reduced fat milk.
20 ml krim masak kental. 20 ml cooking cream.
50 gr parmesan segar parut. 50 gr fresh grated parmesan cheese.
100 gr bawang bombay, iris. 100 gr onion, slice.
4 gr seledri segar cincang untuk taburan. 4 gr fresh chopped celery for sprinkle.
2 potong lemon untuk pelengkap. 2 sliced lemon wedges to serve.

Cara/method:
1. Panaskan minyak di wajan dengan api besar Heat oil a large skillet over medium-high heat.
2. Bumbui udang dgn garam dan lada dan tumis 1-2 menit setiap sisinya, hingga udang matang dan berubah pink, pindahkan ke mangkuk dan sisihkan. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
3. Lelehkan mentega di wajan yg sama, tumis bawang putih dan bawang bombay hingga harum. Tuang anggur atau kaldu. Biarkan hingga menyusut dan nempel di wajan. Melt the butter in the same skillet, saute garlic and onion until fragrant. Pour in the white wine, allow to reduce to half while scraping any bits off of the bottom of the pan.
4. Kecilkan api ke sedang. Masukkan krim kental dan susu rendah lemak, masak dengan api kecil, sambil diaduk. Tambahkan garam dan lada sesuai selera. Reduce heat to low-medium heat, add cooking cream and reduced fat milk, bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Tambahkan keju parmesan, biarkan saus mendidih perlahan selama satu menit atau lebih sampai keju meleleh dan saus mengental. Add the parmesan cheese, allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
6. Masukkan udang ke dalam wajan, taburi dengan peterseli. Add the prawn back into the pan, sprinkle with parsley.
7. Sajikan dengan potongan lemon. Serve with lemon wedges.

Note:
Dapat disajikan dgn pasta pilihan. Can be serve with selected pasta.

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Sup Ikan Dan Lettuce – Fish And Lettuce Soup


SUP IKAN & LETTUCE – FISH & LETTUCE SOUP

Bahan/ingredients:
250 gr daging ikan. (Aku pakai gurame). 250 gr fish. (I use Carp Fish)
8 gr tepung bakso. 8 gr meatball flour.
15 gr putih telur. 15 gr white egg.
3 siung bawang putih, haluskan. 3 cloves of garlic, ground.
⅓ sdt garam. ⅓ tsp salt.
¼ sdt lada putih bubuk. ¼ tsp ground white pepper.
½ sdt jahe parut. ½ tsp grated ginger.
2 butir es. 2 ice cube.
1000 ml air mineral. 1000 ml mineral water.

Pelengkap/condiment:
Lettuce secukupnya, cuci san tiriskan. Some lettuce, wash and drain.
Daun bawang. Scallion.

Sambal lobak kering/sambal dried radish:
1 sdm thongchai, rendam air panas, peras dan lakukan 3x utk menghilangkan kandungan garam.
1 tbsp of thongchai(preserved radish), soak hot water, squeeze and do 3x to remove salt content.
4 buah cabe rawit rebus, haluskan. 4 pcs of boiled cayenne pepper, ground.
1 sdt topanchiang, haluskan. 1 tsp topanchiang (chili and soy bean paste), ground.

*Campur semua bahan. Combine all ingredients

Sup/soup:
1000 ml air rebusan ikan. 1000 ml boiled of fish.
4 siung bwg putih, keprak. 4 cloves of garlic.
½ sdm minyak wijen. ½ tbsp sesame oil.
Garam sesuai selera. Salt to taste.

Cara/method:
1. Didihkan air. Boiling water.
2. Masukkan semua bahan kedalam food processor kecuali air dan proses hingga lembut. Add all ingredients into food processor except water and process until soft.
3. Pindahkan adonan ikan ke piring. Move fish dough on plate.

4. Gunakan sendok datar masukkan adonan sekitar 2 sdt kedalam air mendidih, angkat adonan ikan yg sdh mengapung dan tiriskan. Dan lakukan terus hingga adonan habis. Use a flat spoon to add the mixture about 2 teaspoons into boiling water, lift the fish mixture that has been floating and drain. And do it until the dough runs out.


5. Tambahkan bawang putih yang sudah ditumis dengan minyak wijen ke dalam air rebusan ikan, garam dan lada. Add the garlic which has been sauteed with sesame oil into the boiled water of fish, salt and pepper.
6. Sajikan bakso ikan dgn lettuce dan sup panas. Serve fish balls with lettuce and hot soup.

Note:
Beli tepung baksonya di Merry Christina 0812 2813953. Get the meatball flour from Merry Christina 0812 2813953

#SupIkanDanLettuce #FishDanLettuceSoup #HongkongFoodStreet #ChineseCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Bandeng Asam Pedas – Spicy Sour Milkfish


BANDENG ASAM PEDAS – SPICY SOUR MILKFISH

Bahan/ingredients:
1 ekor bandeng ukuran sedang, bersihkan dan belah 4 bagian. 1 pcs milkfish medium size, eash and cut on 4 parts.
700 ml air mineral. 700 ml mineral water.
8 buah belimbing wuluh, potong. 8 pcs sour star fruit, cut.
5 buah tomat cherry, belah 2 bagian. 5 pcs cherry tomatoes, cut on 2 parts.
Garam dan gula sesuai selera. Salt and sugar to taste.
1 buah jeruk nipis. 1 pcs of lime.

Bumbu/spices:
1 iris jahe. 1 slice ginger.
1 cm lengkuas. 1 cm galangal.
2 lbr daun salam. 2 pcs indonesia bayleaf.
5 buah cabe rawit merah. 5 pcs red cayenne pepper.
5 buah bawang merah. 5 pcs shallot.
1 siung bawang putih. 1 cloves of garlic.

Cara/method:
1. Lumuri bandeng dgn air jeruk nipis. Diamkan 10 menit. Oles dgn minyak goreng (Saya pakai cooking spray) dan proses bandeng bersama bumbu (kecuali daun salam) dgn air fryer dgn suhu 180C selama 10 menit. Marinate milkfish with lime. Let stand for 10 minutes. Smear milkfish and spices (except bayleaf)with cooking oil (I used Cooking Spray) and process using airfryer with temperature 180C for 10 minutes.
2. Didihkan air bersama daun salam. Masukkan semua bumbu oven dan rebus 15 menit dgn api kecil. Masukkan bandeng oven, garam dan gula. Tambahkan air jeruk nipis sesuai selera dan tomat cherry. Masak selama 5 menit. Boiling water with bayleaf. Add all roasted spices and simmer for 15 minutes. Add roasted milkfish, salt and sugar to taste. Add lime juice to taste and cherry tomatoes. Simmer for 5 minutes.
3. Sajikan panas dgn nasi. Serve hot with rice.

#BandengAsamPedas #SpicySourMilkfish #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Tumis Enoki Seafood – Sauteed Enoki Seafood

TUMIS ENOKI SEAFOOD – SAUTEED ENOKI SEAFOOD

Bahan/ingredients:
1 ekor cumi, potong cincin, rebus sebentar dan tiriskan. 1 pcs squid, cut a ring, boiling for awhile and drain.
6 buah bakso ikan, belah 2 bagian. 6 pcs fishball, cut into 2.
1 kuntum brokoli. 1 bundle of broccoli.
1 bungkus jamur enoki, buang akar. 1 pack enoki mushroom, cut off the root.
½ buah paprika kuning. ½ pcs yellow bell pepper.
1 butir telur ayam kampung kocok. 1 pcs beaten farmer egg.
½ sdm saus tiram. ½ tbsp oyster sauce.
1 sdm kecap asin kikkoman. 1 tbsp kikkoman soy sauce.
¼ sdt lada hitam bubuk. ¼ tsp black pepper powder.
1 sdm arak masak (shao hsing bisa ditiadakan). 1tbsp chinese wine. (Shao hsing can be skip).
3 siung bawang putih cincang. 3 cloves of chopped garlic.
½ sdt jahe parut. ½ tsp grated ginger.
1 sdm minyak sayur + ½ sdm minyak wijen. 1 tbsp veggie oil + ½ tbsp sesame oil.
500 ml kaldu panas. 500 ml hot stock.
1 sdm maizena + 20 ml air untuk pengental. 1 tbsp cornstarch + 20 ml for thickener.

Cara/method:
1. Panaskan minyak, tumis bawang putih dan jahe hingga harum, masukkan cumi, bakso ikan, siram dgn arak dan aduk. Heat oil, saute garlic and ginger until fragrant, add squid, fish ball and pulour chinese wine and stir.
2. Masukkan semua bahan kecuali telur dan larutan pengental. Add all ingredients except egg and thickener batter.
3. Setelah mendidih masukkan larutan pengental dan aduk, masukkan telur kocok dan aduk. After boil add thickener batter and stir, add beaten egg and stir.
4. Siap dihidangkan panas. Ready to serve hot.

#TumisEnokiSeafood #SauteedEnokiSeafood #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Asam Asam Bandeng Kecombrang – Milkfish Torch Ginger Sour Soup


ASAM ASAM BANDENG KECOMBRANG – MILKFISH TORCH GINGER SOUR SOUP

Bahan/ingredients:
1 ekor bandeng, bagi 4 potong. 1 pcs milkfish, cut in 4.
1 buah bunga kecombrang, belah 4. 1 pcs of torch ginger, cut on 4.
5 buah bawang merah. 5 pcs of shallot.
3 siung bawang putih. 3 cloves of garlic.
7 buah cabe rawit merah. 7 pcs or red cayenne.
2 iris kunyit. 2 slice turmeric.
2 buah jeruk nipis. 2 pcs lime.
750 ml air mineral. 750 ml mineral water.
Garam secukupnya. Some salt.

Cara/method:
1. Goreng bandeng. Frying milkfish.
2. Bakar/sangrai bawang merah, bawang putih dan kunyit. Grill/roast shallot, garlic and turmeric.
3. Didihkan air, masukkan semua bahan kecuali bandeng, masak dgn api kecil selama 15 menit. Boiling water, add all ingredients except milkfish, simmer for 15 minutes.
6. Masukkan bandeng masak 5 menit dan siap disajikan. Add milkfish, cooking for 5 minutes and ready to serve.

#AsamAsamBandengKecombrang #MilkfishTorchGingerSourSoup #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Sup Ikan Tarempa – Tarempa Fish Soup


Soup ikan Tarempa adalah masakan khas masyarakat Tarempa yg berada di pulau Anambas-Kepulauan Riau…..segar. Tarempa Fish Spup is a typical cuisine of the people of Tarempa who are on the island of Anambas-Riau Islands…..delicious.

SUP IKAN TAREMPA – TAREMPA FISH SOUP

Bahan/ingredients:
500 gr daging ikan kakap putih, iris sesuai selera, lumuri jeruk nipis. 500 gr white snapper, slice as your desire, marinate with lime.
2 buah tomat hijau, potong. 2 pcs of green tomato, cut.
1 ikat sawi asin, iris. A bulb of preserved mustard green.
10 buah jamur kancing kaleng, iris. 10 pcs of champignon mushroom can, slice.
1 cm jahe, cincang halus. 1 cm ginger, finely chop.
1 batang serai, geprak. 1 stalk of lemongrass, crush.
3 siung bawang putih, cincang halus. 3 cloves or garlic, finely chop.
2 buah bawang merah, cincang halus. 2 pcs of shallot, finely chop.
Garam dan lada secukupnya. Some salt and pepper.
1500 ml air. 1500 ml water.
1 sdm kecap asin. 1 tbsp soy sauce.
1 sdm minyak sayur. 1 tbsp veggie oil.
1 sdt minyak wijen. 1 tsp sesame oil.

Pelengkap/condiments:
Lettuce secukupnya. Some lettuce.
Bawang putih goreng secukupnya. Some fried garlic.
Daun ketumbar secukupnya. Some cilantro.
Jeruk nipis. Lime.
Sambal bawang. Sambal garlic.

Cara/methods:
1. Goreng kering duri ikan dan haluskan hingga menjadi serbuk halus. Sisihkan. Frying bone fish and crush it until it becomes a fine powder. Set aside.
2. Panaskan minyak sayur dalam panci, tumis jahe, serai, bawang merah dan bawang putih, masukkan duri ikan bubuk dan air, didihkan dgn api kecil selama 10 menit. Heat veggie oil on a pot, saute ginger, lemongrass, shallot and garlic, add fish bone powder and water, simmer for 10 minutes.
3. Masukkan sawi asin dan jamur kancing. Masukkan garam, lada, kecap asin dan ikan. Aduk perlahan. Add preserved mustard green and champignon mushroom. Add salt, pepper, soy sauce and the fish. Stir gently..
4. Sajikan sup ikan dgn pelengkap seperti pada foto. Serving fish soup with condiment as in the photo.

Note:
Ikan dapat diganti sesuai ikan favorite. Fich can be change with favorite fish.

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