Baso Goreng Ayam & Udang – Fried Chicken & Shrimp Ball

BASO GORENG AYAM & UDANG – FRIED CHICKEN & SHRIMP BALL

Bahan/ingredients:
200 gram daging ayam tanpa tulang. 200 gr boneless chicken
200 gram kulit ayam. 200 gr chicken skin.
50 gr lemak ayam. 50 gr chicken fat.
100 gr udang tanpa kulit. 100 gr skinless shrimp.
3 butir telur ayam kampung (2 btr telur boiler). 3 pcs farmer egg (2 pcs boiler egg)
½ sdt garam. ½ tsp salt.
¼ sdt lada bubuk. ¼ tap pepper powder.
1 sdm minyak wijen. 1 tbsp sesame oil.
½ sdm kecap ikan. ½ sdm fish sauce.
½ sdm kecap raja rasa. ½ tbsp raja rasa soy sauce.
½ sdm kecap asin. ½ tbsp soy sauce.
⅓ sdt ngohiong bubuk. ⅓ tsp five spices.
1 sdt baking powder. 1 tsp baking powder.
5 siung bawang putih, haluskan. 5 cloves of garlic, ground.
250 gr tepung sagu (tani). 250 gr corn flour (farmer)

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 daging ayam, kulit ayam, lemak ayam dan udang. 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 sagu. Aduk rata. Combine corn starch. Stir well.
4. Panaskan minyak. Heat oil.
5. Bentuk adonan bulat dgn sendok dan masukkan ke dlm minyak panas, bila mulai mengapung, kecilkan api diantara 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 40 menit. Fried and stir around 40 minutes.

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

#BakwanGorengAyamDanUdang #FriedChickenAndShrimpBall #AsiaCuisine
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

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Bacang Ketan – Glutinous Rice Wrapped in Bamboo Leaves

Bacang mempunyai kenangan tersendiri di dalam hidupku. Lebih dr 30 thn yg lalu, aku tidak membuatnya……dulu usia 10 th, mama ku mulai mengajarkan cara membungkus bacang. Saat ini aku sangat rindu kehadiran mama. Maka ku buat bacang ini. Mama maafkan anakmu rada lupa cara membungkusnya…..Miss and love you so much mama.

Bacang aka Chinese Glutinous Rice Wrapped in Bamboo Leaves has its own memories in my life. More than 30 years ago, I did not make it…used to be 10 years old, my mama began to teach how to wrap the bacang. Right now I really miss the presence of mama. So I made this dish. Mama forgive your daughter forget how to wrap it … ..Miss and you so much mama.

BACANG KETAN – CHINESE GLUTINOUS RICE WRAPPED IN BAMBOO LEAVES

Bahan/ingredients:
Daun bambu secukupnya, rendam dgn air semalam dan lap dgn serbet. Some bamboo leaves, soak over nite and wipe with napkin.
Tali rafia secukupnya utk mengikat bacang. Some string of raffia for tide bacang
20 buah lakci, rendam 2 jam. 20 pcs chesnut, soak 2 hours.
100 gr ebi kering, rendam 2 jam. 100 gr dried ebi, soak 2 hours.
20 buah jamur hioko kering, rendam 4 jam.
500 gr sancam. 500 gr pork belly.
1000 gr ketan. 1000 gr glutimous.
1000 ml air panas. 1000 ml hot water.
Panci besar isi air mendidih utk membuat bacang. Big pan with boiling water for boiling bacang.

Bumbu/seasoning:
5 siung bawang putih cincang halus. 5 cloves garlic, finely chop.
1 sdm minyak wijen. 1 tbsp sesame oil.
2 sdm minyak sayur. 2 tbsp veggie oil.
1 sdt ngohiong bubuk. 1 tsp five spices.
2 sdm kecap cap jamur. 2 tbsp mushroom soy sauce.
2 sdm kecap manis. 2 tbsp dark sweet soy sauce.
3 sdm kecap asin. 3 tbsp soy sauce.
1 sdm kecap ikan. 1 tbsp fish sauce.
1 sdm saus tiram. 1 tbsp oyster sauce.
1 sdt lada bubuk. 1 tsp pepper powder.
2 sdt garam. 2 tsp salt.
2 sdm arak xao xing. (Boleh tdk dipakai). 2 tbsp wine xao xing. (Can be skip).

Cara/method:
1. Memasak isian. How to cooke the filling:
** Panaskan sedikit minyak, letakkan sancam dgn bag kulit menempel pada wajan. Biarkan kulit garing dan iris. Heat some oil, add pork belly with the skin attached to the frying pan. Let the skin crisp and slice.
** Panaskan minyak sayur dan minyak wijen, masukkan bawang putih cincang, tumis jingga harum. Heat veggie oil and sesame oil, add chopped garlic, saute until fragrant.
** Masukkan sancam iris, aduk hingga berubah warna, masukkan arak xao xing, aduk. Masukkan sisa bahan dan bumbu. Add sliced pork belly, stir until changing color, add wine xao xing, stir. Add all ingredients and seasoning.
** Setelah mendidih pindahkan ke slow cooker selama 2 jam. After boiling move into slow cooker for 2 hours.
2. Cara memasak ketan. How to cook hlutinous rice
Tiriskan ketan dan masukkan ke dlm wajan ditambah air rebusan isian. Masak hingga ketan mengembang. Strain the glutinous rice and add into frying pan, add filling juice. Cook until the glutinous rice rises.
3. Cara membungkus dan mengisi bacang liat di foto sesuai urutan, ikat dgn tali rafia dan ikat berkelompok dan rebus selama 4 jam. How to wrap and fill clay in photos in sequence. Bind with rope and bunch in groups and boil for 4 hours.

Note:
Daging babi bisa diganti dgn ayam. The pork can be change with chicken.

#BacangKetan #GlutinousRiceWrappedinBambooLeaves
#AsiaCuisin #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Pempek Kulit Ikan Tenggiri – Pempek Mackerel Skin

Pempek Kulit Ikan Tenggiri – Pempek Mackerel Skin

Bahan/ingredients:
300gr kulit ikan tenggiri. 300 gr mackerel skin.
3 butir telur. 3 pcs egg.
½ sdt lada bubuk. ½ tsp pepper powder.
1 sdt garam. 1 tsp salt.
30 gr santan kental. 30 gr coconut cream. (KARA)
160 gr tepung sagu tani. 160 gr Tani cornstarch.
25 gr tepung terigu. 25 gr flour
4 buah bawang merah. 4 pcs shallot.
2 siung bawang putih. 2 cloves garlic.

Saus cuko/cuko sauce:
500 gr gula merah. 509 gr brown sugar.
500 ml air. 500 ml water.
½ sdm garam. ½ tbsp salt.
75 gr cabe rawit, haluskan. 75 gr chili padi, ground.
15 siung bawang putih, haluskan. 15 cloves garlic, ground.
50 ml air asam jawa. 50 ml java tamarrind water.

Cara/method:
1. Masukkan semua bahan pempek dan bumbu kecuali tepung sagu ke dlm food procesor dan proces hingga adonan halus. Add all pempek ingredients and seasoning, except cornstarch into food procesor until soften.
2. Campur adonan dgn tepung sagu hingga kalis. Mix the batter and cornstarch until dull.
3. Bentuk Bulat gepeng dan goreng hingga keemasan. Make a round flatted shape.


4. Panaskan minyak dan goreng hingga keemasan. Heat okl and fried until golden.
5. Campur dan didihkan saus cuko. Mix and boiling cuko sauce.
6. Sajikan pempek dgn saus cuko. Serve pempek with cuko sauce.

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

Tahu Aci – Stuffed Tofu Tapioca


TAHU ACI – STUFFED TOFU TAPIOCA

Bahan/ingredients:
10 buah tahu kecil (kuning padat lbh enak), potong diagonal dan goreng, tiriskan. Sy pakai yg tahu putih. 10 pcs tofu, diagonal cut and frying, strain. (Yellow solid tofu better). I use the white tofu.
150 gr tepung tapioka. 150 gr tapioca flour.
50 gr tepung terigu. 50 gr flour.
10 ekor udang, haluskan. 10 pcs shrimp, ground.
6 siung bawang putih, haluskan. 6 cloves garlic, ground.
½ sdt lada bubuk. ½ tsp pepper powdered.
1½ sdt garam. 1½ tsp salt.
10 btg daun bwg kecil, iris halus. 10 stalks scallion, finely slice.
120 ml air panas. 120 ml hot water.

Sambal kecap/dark sweet soy sauce:
4 buah cabe rawit. Haluskan. 4 pcs red chili padi. Ground.
1 siung bwg putih, haluskan. 1 cloves garlic. Ground.
2 buah bwg merah, haluskan. 2 pcs shallot, ground.

Cara/method:
1. Belah tahu dan keluarkan bagian putihnya. Cut tofu and take put the white part.
2. Campur semua bahan dan aduk, tuangkan air panas dan aduk dgn spatula kayu hingga kalis. Mix all ingredients and stir, pour hot water and stir with wooden spatula until smooth.

3. Siapkan minyak panas. Letakan adonan diatas tahu. Beri motif bagian atas dgn garpu. Heat oil. Put the dough over the tofu. Give the top of the fork motif.
4. Masukkan tahu aci dan goreng hingga keemasan. Add stuffed rpfu and frying until golden.

5. Tumis sebentar bwg merah dan bwg putih dan campur dgn bahan unt sambal. Saute awhile shallot and garlic and mix with other sambal kecap ingredients.
6. Sajikan bersama sambal kecap. Serve with sambal kecap.

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

Ayam Goreng ala Taiwan – Taiwanese Crispy Chicken

Makanan ini sangat populer di Taiwan sebagai makanan yg mudah ditemukan dijalan seperti di daerah Shilin ada HotStar Crispy Chicken. This food is very popular in Taiwan food street like at Shillin area, they have HotStar Crispy Chicken

AYAM GORENG ALA TAIWAN – TAIWANESE CRISPY CHICKEN

Bahan/ingredients:
4 potong dada ayam , belah tdk putus dan pukul perlahan spy melebar. 4 pcs chicken breast, cut but don’t break and poke slowly yo widen.

Bumbu perendam/marinate:
Lada secukupnya. Some pepper.
Garam laut secukupnya. Some sea salt.
Ngohiong bubuk secukupnya. Some five spices.
Bawang putih bubuk secukupnya. Some garling powder.

Bahan pelapis/coating ingredients:
50 ml putih telur. 50 ml white egg.
Tepung terugu secukupnya. Some flour. (Kunci biru)
Tepung khusus utk ayam krispi secukupnya. Some special crispy chicken flour. (BLack Label brand)

Bumbu tabur/spices topping: (Black Label Brand)
Seaweed flavour.
Original flavour.
BBQ Flavour.
Hot & Spicy Flavour

Cara/method:
1. Bumbui ayam dgn bumbu perendam dan diamkan selama 3 jam di lemari es. Marinate chicken and refrigerate for 3 hour.
2. Panaskan minyak. Heat oil.
3. Celupkan ayam pada putih telur. Dipping chicken on white egg.
4. Gulirkan ayam pada tepung terigu.Scroll chicken on flour.
5. Celupkan lagi ayam pada putih telur. Dipping again chicken on white egg.
6. Gulirkan pada tepung ayam krispi. Scroll on crispy chicken flour.
7. Masukkan ke dalam minyak panas dan goreng hingga keemasan, tiriskan. Add chicken on hot oil and friying until golden, strain.
8. Taburi bumbu sesuai selera dan gunting2. Sprinkle spices over the fried chicken and cut with scissor.
9. Bisa juga di taburi keju mozarela parut dan bakar dgn korek gas hingga keju lumer. Can be put grated mozzarella over fried chicken and burn it using torch until the cheese melting.

#AyamGorengAlaTaiwan #TaiwaneseCrispyChicken #TaiwaneseFoodStreet #ShillinFoodStreet #HotStarfoodStreet
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Takoyaki


T A K O Y A K I

Bahan/ingredients:
100 gr gurita, potong kotak kecil. 100 gr octopus/tako, small cube.
2 btg bawang daun, iris. 2 stalks spring onion, slice.
Acar jahe jepang secukupnya, iris halus. Pickled ginger/gari, finely slice.
Tempura goreng secukupnya. Some fried tempura/Tanuki.
600 ml air. 600 ml water.
2 btr telur. 2 pcs egg.
1 bgks tepung takoyaki. 1 pack takoyaki flour.

Pelengkap/condiment:
Saus takoyaki. Takoyaki Sauce.
Mayonaise.
Ikan asap iris. Katsuobushi.

Cara/method:
1. Kocok lepas telur, tambahkan tepung takoyaki dan air, aduk rata dan saring adonan. Beaten egg, add takoyaki flour and water, stir well and strain the batter

2. Panaskan cetakan takoyaki/poferjes. Oles dgn minyak. Heat takoyaki/Poffertjes mold. Spread with oil.
3. Lakukan membuat takoyaki seperti pada video. Video as reference.
https://m.facebook.com/story.php?story_fbid=1416335131791937&id=100002463909921
4. Sajikan panas dgn saus takoyaki, mayonaise diatas takoyaki dan taburi katsuobushi. Serve hot with takoyaki sauce and mayonaise over takoyaki and sprinkle with katsuobushi

#Takoyaki #Octopus #Tako #JapaneseFood #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Kulit Salmon Krispi – Crispy Salmon Skin

Kulit Salmon Krispi – Crispy Salmon Skin

Bahan/ingredients:
500 gr kulit Salmon, potong. 500 gr slamon 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.

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. Sajikan dgn potongan lemon dan mayones. Serve with lemon and mayonnaise.

#KulitSalmonKrispi #CrispySalmonSkin
#flokitchen #freshfood #cookingwithlove #loveforlove #homerecipe #yummyfood #healthyfood #lovecooking #delicious #tasty #cookingwiththeheart #cookingwithflorenceho #foodphotograph #myoriginalrecipe #florecipe