Bola Ubi Goreng – Fried Yum Ball


BOLA UBI GORENG – FRIED YAM BALL

Utk 22 buah. For 22 pcs

Bahan/ingredients:
350 gr ubi jepang. (beli mentah kira2 400gr) 350gr japanese yam. (Raw yam around 400gr)
100 gr tepung tapioka. 100 gr tapioca flour.

4 gr baking powder. 4 gr baking powder.
80 gr gula halus. 80 gr castor sugar.
1 gr garam. 1 gr salt.
Minyak goreng secukupnya. Some cooking oil.

Cara/method:
1. Kukus ubi, haluskan dan diamkan suhu ruang. Steam yam, mashed and let’s room temperature.
2. Campur semua bahan,hingga rata dan kalis. Diamkan 20 menit, tutup dgn plastik. Combine all ingredients and knead, set aside for 20 minutes, cover with cling wrap.
3. Panaskan minyak dan kecilkan api antara sedang ke kecil, api jgn terlalu panas, bentuk bulat adonan ubi (20 gr) dan masukan kedalam minyak. Heat oil and reduce heat between medium to small, (medium low heat), round shape of sweet potato (20 gr) and insert into oil.

4. Aduk perlahan supaya panas merata ke setiap permukaan bola ubi, setelah kulitnya kokoh, tekan2 bola ubi di semua sisi supaya bagian dalam bola ubi kopong(4-5x tekan). Stir gently so that the heat is evenly distributed to each surface of the yam ball, after the skin is firm, press the yam ball on all sides so that the inside of the sweet potato ball is empty (press 4-5 times)
5. Angkat bola ubi bila sudah kuning keemasan (sekitar 10 – 15menit) dan tiriskan. Lift the sweet potato ball when it is golden yellow (around 10 – 15 minutes) and drain.

Video cara menggoreng Bola Ubi Goreng/Video on how to fry Fried Yam Ball:
My Instagram Florence Deviana

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Tahu Berontak Udang – Stuffed Shrimp Tofu


TAHU BERONTAK UDANG – STUFFED SHRIMP TOFU

Bahan/ingredients:
15 buah tahu putih ukuran kecil, goreng kering. 15 pcs white tofu small size, frying until crispy

Bahan isi/filling ingredients:
15 ekor udang kupas kulit ukuran sedang, rebus. 15 pcs skinless shrimp medium size, boiled.
200 gr ayam. cincang kasar. 200 gr coarsely chop chicken.
200 gr tauge. 200 gr bean sprout.
100 gr wortel, parut kasar. 100 gr carrot coarsely grated
7 gr jamur kuping, rendam dan iris halus. 7 gr black mushroom, soak on water and finely sliced
2 batang daun bawang, diiris halus. 2 stalks
spring onion, finely slice.
6 gr daun seledri, iris halus. 6 gr celery leaves, finely slice.
100 gr isian tahu, hancurkan. 100 gr stuffed tofu, mashed.
2 sdm minyak sayur untuk menumis. 2 tbsp veggie oil for saute.

Bumbu isian/filling seasoning:
6 butir bawang merah, cincang halus. 6 pcs shallot, finely chopped.
3 siung bawang putih, cincang halus. 3 cloves of garlic, finely chop.
¼ sdt lada bubuk. ¼ tsp pepper powder.
1 sdt garam. 1 tsp salt.
1 sdm saus tiram. 1 tbsp oyster sauce.

Bahan pencelup/dipping batter :
100 ml air mineral dingin. 100 ml cold mineral water.
1 bungkus fiber cream. 1 stick fiber cream.

85 gr tepung beras. 85 gr rice flour.
25 gr tapioka. 25 gr tapioca.
2 siung bawang putih, haluskan. 2 cloves of garlic, ground.
2 butir kemiri sangrai, haluskan. 2 pcs roasted candlenut, ground.
½ sdt ketumbar bubuk. ½ tsp coriander powder.
¼ sdt lada bubuk. ¼ tsp pepper powder.
5 gr garam. 5gr salt.

Cara/method:
1. Keluarkan isi tahu dgn sendok. Sisihkan. Take out the tofu with a spoon. Set aside.

2. Membuat isian/how to cook the filling:
Panaskan minyak, masukkan bawang merah dan putih cincang, tumis hingga harum. Masukkan ayam, tumis hingga berubah warna. Masukkan bahan lainnya, aduk. Masukkan saus tiram, garam dan lada, aduk rata, aduk rata. Sisihkan. Heat veggie oil, add chopped shallot and garlic, saute until fragrant. Add chicken saute until changing colour. Add the other ingredients, stir well. Add oyster sauce. Salt and pepper, stir well. Set aside.
3. Aduk rata bahan pencelup hingga cukup kekentalannya, sisihkan. Mix well dipping batter, until sufficient viscosity, set aside.

4. Panaskan minyak. Heat oil.
5. Masukkan isian ke dalam tahu, dan celupkan ke adonan. Insert the stuffing into the tofu, and dip it into the batter.

6. Masukkan ke minyak panas dan goreng hingga kering. Add it into the hot oil, fry until crispy.

7. Sajikan hangat dgn cabe tawit hijau. Serve warm with green chili padi.

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Donut Mie – Noodle Donut


DONUT MIE – NOODLE DONUT

Bahan/ingredients:
2 bungkus mie goreng instan, rebus 80% matang.(Indomie atau merk lain) 2 pcs instant fried noodle, boiling 80% cooked. (Indomie or other brand)
2 butir telur ayam kampung. 2 farmer eggs.
40 gr keju mozarella parut. 40 gr grated mozzarella cheese.
4 buah sosis cocktail, iris kecil. 4 pcs cocktail sausage, small slice. Bernardi.
1 btg bawang daun besar, iris halus. 1 stalks or spring onion, finely slice.
7 loyang chiffon mini. 7 pcs bundt pan small size.(5 inch)

Minyak semprot. Cooking spray.

3 butir telur ayam kampung , kocok lepas. 3 pcs of beaten farmer egg.
Tepung roti secukupnya. Some breadcrumb.
Minyak utk menggoreng. Oil for deep fry.

Cara/methods:
1. Campur bumbu sediaan dr kemasan dan mie yg sdh direbus. Combine the spices from the packaging and boiled noodles.
2. Tambahkan telur, sosis dna bawang daun, aduk rata. Add eggs, sausage and onion, mix well.
3. Tambahkan keju dan aduk rata. Add cheese and mix well.

4. Semprot loyang dgn minyak. Spray the springform with cooking spray.
5. Letakkan ke dalam loyang dgn perkiraan berat 75gr. Put it into a baking sheet with an estimated weight of 75gr.

6. Kukus selama 20 menit. Steam for 20 minutes.
7. Keluarkan donut mie dari cetakan, biarkan hingga suhu ruang dan gulingkan pada telur, gulingkan ke tepung roti dan simpan di kulkas 30 menit. Remove the noodle donut from the mold, sit on until room temperature and roll it on the egg, roll it onto the bread flour and store it in the refrigerator for 30 minutes.

8. Panaskan minyak, masukkan donut mie dan goreng hingga keemasan, angkat dan tiriskan. Heat oil, put the donut noodles and fry until golden, remove and drain.
9. Sajikan panas dengan saus sambal dan mayonaise. Serving hot with chili sauce and mayonnaise.

Note:
Merk mie boleh diganti dgn merk lain. Saya menyarankan mencoba merk Lemonilo Mie, taste jauh lebih nikmat. Noodle brand may be replaced with other brands. I suggest you try Lemonilo Mie brand, taste much more delicious.

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Lumpia Goreng Semarang – Semarang Fried Spring Roll


LUMPIA GORENG SEMARANG – SEMARANG FRIED SPRING ROLL

Bahan/ingredients:
12 lembar kulit lumpia. 12 pcs spring roll skin.

Air utk perekat. Water for glue

Bahan isi/filling:
4 siung bawang putih, dicincang halus. 4 cloves garlic, finely chop.
3 buah bawang merah, cincang halus. 3 pcs shallot, finely chop.
150 gr daging babi, iris korek api. 150 gr pork, julianne.
2 butir telur, dikocok lepas and goreng orak arik. 2 eggs, beaten and scramble.
300 gr rebung, diiris korek api, rebus 3x dan peras . 300 gr bamboo shoot, julianne, boiling 3 times and squeeze.
1 sdm saus tiram. 1 tbsp oyster sauce
1 sdm kecap manis. 1 tbsp dark sweet soy sauce.
Lada hitam kasar secukupnya. Some coarse black pepper
2 sdm minyak sayur untuk menumis. 2 tbsp veggie oil for saute

Bahan Saus/sauce ingredients:
1 siung bawang putih, dihaluskan. 1 cloves of garlic, ground.
1 siung bawang putih, cincang halus. 1 clove of garlic, finely chop.
150 ml air. 150 ml water.
25 gr gula merah. 25 gr brown sugar.
Sejumput garam. A pinch of salt
Lada secukupnya. Some pepper.
5 gr tepung tapioka + 2 sdt air, untuk pengental. 5 gr tapioca + 2 tsp water.

Pelengkap/condiments:
Cabe rawit putih/hijau secukupnya. Some white/green cayenne.
Daun bawang secukupnya. Some scallion.
Acar lobak secukupnya. Some chinese radish.

Bahan acar lobak/preserve chinese radish ingredients:
¼ batang lobak putih, iris tipis. ¼ stalks white chinese radish, finely slice.
2 sdt cuka apel. 2 sdt apple vinegar.
15 gr gula pasir. 15 granulated sugar.
Sejumput garam. A pinch of salt.
1 buah cabe merah buang biji, potong kotak kecil. 1 pcs seedless red chili, small cut.

Cara/methods:
A. Membuat isi lumpia/how to cook spring roll filling:
Panaskan minyak, tumis bawang merah dan bawang putih hingga harum, masukkan daging babi, tumis hingga berubah warna. Heat oil, saute shallot and garlic until fragrant.
Masukkan rebung, telur dan bumbu, aduk rata. Add bamboo shoot, egg and seasoning, stir well.

B. Bungkus lumpia dgn masing2 berat isi 50gr dan lipat seperti foto. Fill in the spring roll wrap with 50gr of stuffing and fold as is the picture.

C. Cara menggoreng/how to fry:
Dgn goreng minyak banyak hingga keemasan. Deep Fry until golden.
Oles kulit lumpia dgn minyak tipis proses dgn air fryer suhu 200 C selama 12 menit. Gently smear spring roll with oil and process with air fryer temperature 200C fot 12 minutes.
D. Didihkan bahan saus dan kentalkan. Boiling and let the sauce thicken.
C. Campur bahan acar lobak. Combine preserved chinese radish.
D. Sajikan lumpia dgn pelengkap. Serving spring roll with condiments.

Note:
Daging babi dapat diganti dgn daging ayam atau udang. Pork can be change with chicken or shrimp


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Tahu Bulat – Tofu Ball

TAHU BULAT – TOFU BALL

BaHan/ingredients.
2 siung bawang putih. 2 cloves of garlic.
Sejumput ketumbar bubuk. A pinch of coriander powder.
⅓ sdt garam. ⅓ tsp salt.
Sejumput lada. A pinch of pepper.
1 buah kemiri. 1 pcs candlenut.
½ sdm tepung tapioka. ½ tbsp tapioca flour.
Minyak utk menggoreng. Oil for deep fry.
1 btr kuning telur ayam kampung. 1 pcs farmer egg yolk.
350 gr tahu putih halus. 350 gr soften tofu.

Cara/method:
1. Hancurkan tahu hingga halus dan peras menggunakan kain utk mengurangi kandungan airnya. Finely mash tofu and squeeze using cloth to reduce the water content.


2. Haluskan bawang putih dan kemiri. Ground garlic and candlenut.
3. Campur semua bahan dan timbang @15gr, bulatkan. Combine all ingredients and weigh @ 15 gr and make round shape.


4. Diamkan di lemari es selama 3 jam terbuka. Refrigerated for 3 hour.


5. Panaskan minyak dan goreng tahu dgn api kecil hingga keemasan. Heat oil and frying the tofu with low heat until golden. Drain.

Note:
Adonan ini menjadi 18 buah tahu bulat. This recipe becomes 18 pieces of tofu ball.

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Batagor Mini


BATAGOR MINI

Bahan/ingredients:
200 gr ikan tenggiri. 200 gr macharel.
8 siung bawang putih halus. 8 cloves ground garlic.
6 buah bawang merah halus. 6 pcs ground shallot.
150 gr tepung terigu. 150 gr flour.
100 gr tepung beras. 100 gr rice flour.
50 gr tepung tapioka. 50 gr tapioca flour.
1 sdt lada bubuk. 1 tsp pepper powder.
1 sdt garam. 1 tsp salt.
½ sdt lada bubuk. ½ tsp pepper powder.
2 batang daun bawang iris halus. 2 stalks scallion
, finely slice.
1 btr telur telur. 1 pcs egg.
300 ml air. 300 ml water.
3 buah tahu besar, potong dadu 1x1cm. 3 pcs tofu big size, cut cube 1x1cm.

Saus kacang/peanut sauce:
50 gr kacang tanah sangrai. 50 gr roasted peanut.
20 gr kacang mede sangrai. 20 gr roasted cashew.
1 sdm bawang putih goreng. 1 tbsp fried garlic.
1 sdm bawang merah goreng. 1 tbsp fried shallot.
5 lbr daun jeruk, iris halus. 5 pcs lime leave, finely slice.
½ sdm gula merah. ½ tbsp brown sugar.
Garam secukupnya. Some salt.
½ sdm cabe merah halus. ½ tbsp ground chili.
100 ml air. 100 ml water

Pelengkap/condiments:
Kecap manis. Dark sweet soy sauce.
Jeruk limau. Lime.

Atau dgn Sambal Bangkok. Or with Bangkok Chili Sauce
https://flohomerecipes.wordpress.com/2018/04/08/sambal-bangkok-bangkok-chili-sauce/

Cara/methods:
1. Campur semua bahan kecuali tahu, hingga bertekstur adonan kental. Combine all ingredients except tofu until textured thick dough.

2. Masukkan tahu aduk perlahan. Add tofu and gentle stir.

3. Panaskan minyak, masukkan adonan ke dalam minyak panas dengan sendok. Heat oil, put the dough into hot oil with a spoon.

4. Goreng hingga keemasan dan tiriskan. Frying until golden and drain.
5. Masukkan semua bahan saus kacang ke dalam blender dan proses hingga semua bahan halus kecuali daun jeruk. Kemudian didihkan hingga kental. Put all the peanut sauce ingredients into the blender and process until all the ingredients are fine except lime leaves. Then bring to a boil until thickener.
6. Sajikan batagor dgn saus kacang dan pelengkap atau dgn sambal bangkok. Serve Batagor with peanut sauce and condiments or Bangkok Chili Sauce.

Note:
Bila ada sisa adonan karena tahu sdh habis boleh tambahkan tapioka (sesuaikan kekentalan teksturenya) dan garam dan proses rebus jadi cilok. If there is remaining dough because it knows it has been allowed may add tapioca (adjust the viscosity of texture) and salt and boiled process so you got cilok.


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Bakwan Jagung Manado – Manadonese Corn Pancake

BAKWAN JAGUNG MANADO – MANADONESE CORN PANCAKE

Bahan/ingredient:
400 gr jagung manis pipilan. 400 gr sweet corn shelled
25 gr terigu. 25 gr flour
75 gr tepung beras. 75 gr rice flour.
2 btr telur. 2 eggs.
2 btg bawang daun, iris. 2 stalks spring onion, slice.
6 daun jeruk, iris halus. 6 pcs lime leaves, finely slices.
30 ml air dingin. 30 ml cold water

Bumbu halus/ground seasoning:
6 buah bawang merah. 6 pcs shallot.
4 siung bawang putih. 4 cloves garlic.
4 buah kemiri. 4 pcs candlenut
½ sdt ketumbar.½ tsp coriander powder
¾ sdt garam. ¾ tsp salt

Cara/Method:
1. Haluskan bumbu. Ground seasoning.
2. Campur semua bahan dan bumbu halus, aduk hingga rata. Combine all ingredients and ground seasoning.
3. Panaskan minyak banyak, ambil adonan per sendok makan, goreng hingga kecoklatan, angkat dan tiriskan. Heat the oil a lot , take a tablespoon batter , fried until golden brown, remove and drain.

#BakwanJagungManado #ManadoneseCornPancake #SeleraNusantara #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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