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.

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Kue Talas Ebi – Taro Ebi Cake


KUE TALAS EBI – TARO EBI CAKE

Bahan/ingredients:
400 gr talas, parut kasar. 400 gr taro, roughly grated.
150 gr tepung beras. 150 gr rice flour.
1 sdm tepung maizena. 1 tbsp cornstarch.
500 ml air. 500 ml water.
50 gr ebi kering, rendam air panas. 50 gr dried ebi, soak on hot water
6 siung bwg putih cincang. 6 cloves garlic, chopped.
½ sdt garam. ½ tsp salt.
Lada secukupnya. Some pepper.
½ sdm kecap raja rasa. ½ tbsp raja rasa soy sauce.
2 sdm minyak sayur dan ½ sdm minyak wijen. 2 tbsp veggie oil and ½ tbsp sesame oil.

Cara/method:
1. Panaskan minyak. Tumis bawang hingga harum masukkan ebi, beri sedikit garam dan lada, aduk dan ditiriskan. Heat oil. Saute shallots and garlic until fragrant, add ebi, add some salt and pepper, stir and strain.

2. Masukkan talas ke sisa minyak dan aduk rata. Sisihkan. Add taro on remaining oil and stir. Set aside.
3. Campur dalam mangkuk terpisah tepung beras, maizena dan air dgn whisk, beri kecap, garam dan lada. Combine on seperate bowl rice flour, cornstarch and water with whisk, add soy sauce, salt and pepper.
5. Masukkan tumisan talas dan aduk rata. add sauteed taro and stir.
6. Panaskan kukusan, oles loyang dgn minyak. Preheat steamer, greasing the pan with oil.
7. Tuang adonan ke dalam loyang dan kukus selama 60 menit. Pour the batter on pan and steam for 60 minutes.

8. Potong kue talas dan goreng dgn minyak sedikit asal kering berkulit. Cut taro cake and pan seared.

9. Sajikan dengan taburan bawang goreng dan ebi di atas kue talas. Serving with fried garlic and ebi on top of taro cake.

Note:
Berbagai daerah menyebutnya berbeda: talas, taro, keladi, bentol dan lainnya
Different regions call it different: talas, taro, keladi, bentol and others

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Siomay Ayam dan Udang Tanpa Telur – Eggless Chicken and Shrimp Shumai


SIOMAY AYAM & UDANG TANPA TELUR -EGGLESS CHICKEN & SHRIMP SHUMAI

Bahan/ingredients:
250 gr daging paha ayam, cincang. 250 gr chicken thigh, chop.
100 gr daging dada ayam, cincang. 100 gr chicken breast, 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.
30 gr jamur hitam kering, rendam air dan cincang. 30 gr dried black mushroom, soak on water and chop.
2 sdm wortel parut, untuk taburan. 2 tbsp grated carrot, for topping.
100 gr daun bawang (bagian putihnya saja), potong kotak kecil. 100 gr spring onions(the white part only), small cube.
20 lbr kulit tahu 8x8cm. 20 pcs tofu skin 8x8cm

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 30 menit.Preheat steamer and steam shumai for 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:
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.

#SiomayAyamDanUdangTanpaTelur #EgglessChickenAndShrimpShumai #ChineseCuisine
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