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.

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Sup Ayam & Sosis – Sausage & Chicken Soup

SUP AYAM & SOSIS – SAUSAGE & CHICKEN SOUP

Bahan/ingredients:
½ ekor ayam kampung. ½ farmer chicken.
200 gr wortel, kupas dan iris bulat. 200 gr carrot, peel and round slice.
100 gr kacang polong beku. 100 gr frozen peas.
200 gr kacang merah segar. 200 gr fresh red bean.
2 buah sosis sapi segar, rebus dan iris serong. 2 pcs fresh beef sausage, boiling and oblique.
3 batang seledri. 3 stem of celery.
1 batang daun bawang, iris. 1 stalk spring onion, slice.
2000 ml air mineral. 2000 ml mineral water.
5 buah kapulaga. 5 pcs cardamom.
4 buah adas. 4 pcs fennel.

Bumbu/seasoning:
6 siung bawang putih, 6 cloves of garlic.
3 buah bawang merah. 3 pcs of shallot.
½ buah pala, ½ pcs of nutmeg.
½ sdt lada putih bubuk. ½ tsp white pepper powder.
2 sdt garam (sesuaikan selera) 2 tsp salt (to taste)

Sambal kecap manis/sambal sweet dark soy sauce:
2 buah bawang merah. 2 pcs of shallot
1 siung bawang putih. 1 cloves of garlic.
5 cabe rawit merah. 5 red cayenne.
1 sdm kecap manis. 1 tbsp sweet dark soy sauce.
Sejumput garam. A pinch of salt.

Cara/method:
1. Masukkan kapulaga dan adas ke dalam kantong bumbu. Insert cardamom and fennel into spice bag.
2. Didihkan air, masukkan ayam dan kantung bumbu. Boiling water, add chicken and spices bag.
3. Haluskan bawang putih, bawang merah dan pala, tambahkan lada dan garam, dan tumis hingga harum. Masukkan ke dalam rebusan ayam. Ground the garlic, shallots and nutmeg, add pepper and salt, and stir-fry until fragrant. Enter into chicken stew.
4. Angkat ayam, potong kecil, masukkan kembali ke air bersama semua bahan kecuali daun bawang. Didihkan 15 menit, masukkan daun bawang dan siap dihidangkan panas dgn sambal. Lift the chicken, cut it into small pieces, put it back in the water with all the ingredients except the spring onions. Bring to a boil for 15 minutes, add the spring onion leaves and ready to serve hot with sambal.
5. Membuat sambal/how to cook sambal: Goreng ½ matang bawang merah dan bawang putih, haluskan bersama cabe dan campur dgn kecap manis dan garam. Half cook shallot and garlic, ground with chili and combine with sweet dark soy sauce and salt

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Garang Asem Ayam Bening – Chicken Clear Sour Soup


GARANG ASEM AYAM PATI – PATI CHICKEN CLEAR SOUR SOUP

Bahan/ingredients:
2 ekor ayam kampung ukuran sedang, potong 4. 2 pcs farmer chicken medium size, cut on 4

Bumbu/ingredients:
200 gr belimbing wuluh, iris. 200 gr averrhoa bilimbi, slice
10 butir bawang merah, iris. 10 pcs shallot, slice.
5 siung bawang putih, itis. 5 cloves of garlic, slice.
3 cm lengkuas, iris. 3 cm galangal, slice.
2 cm jahe, iris. 2 cm ginger, slice.
2 batang serai, iris bagian putihnya. 2 stalk of lemongrass, slice the white part.
6 lembar daun salam. 6 pcs of Indonesia bayleaf.
8 lembar daun jeruk. 8 pcs of lime leaf.
10 buah tomat hijau, potong. 10 pcs green tomato, cut.
2 cabe merah besar, iris serong. 2 red chili pepper, oblique.
2 cabe hijau besar, iris sering. 2 green chili pepper, oblique.
20 cabe rawit merah. 20 red cayenne pepper.
1500 ml air mineral. 1500 ml mineral water.
500 ml air kelapa. 500 ml coconut water.
1½ sdm garam. 1½ tbsp salt.

Cara/method:
1. Rebus air, masukkan ayam didihkan selama 5 menit, buang air rebusannya. Boiling water, add chicken and boiling for 5 minutes, throw away the cooking water.
2. Didihkan air mineral dan air kelapa, masukkan ayam dan semua bahan iris kecuali tomat. Masak dengan api kecil hingga ayam empuk, masukkan tomat. Boiling the mineral water and coconut water, add the chicken and all the ingredients except tomatoes. Simmer until the chicken is tender, add tomatoes.

3. Sajikan panas dengan nasi. Serve with rice.

Note:
Garang Asem seperti ini biasa ditemukan di Pati dan Semarang. This sour soup can be found at Pati and Semarang.
Air kelapa membuat sup kaya rasa, pengganti gula dan ayam menjadi gurih. Coconut water makes soups rich in flavor, substitutes for sugar and chicken becomes savory.
3. Sterilkan dulu bumbung bambu dgn air panas sebelum digunakan. Sterilize bamboo tubs with hot water before using.

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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

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Coto Makassar


COTO MAKASSAR

Bahan/ingredients:
100 gr babat sapi. 100 gr cow tripe.
100 gr hati sapi. 100 gr cow liver.
200 gr daging sapi. 200 gr beef.
100 gr paru sapi. 100 gr cow lungs
100 gr lidah sapi. 100 ox-tongue.
6 cm kayu manis. 6 cm cinnamon..
3 cm jahe. 3 cm ginger.
3 batang sereh, keprak.3 stalks lemongrass.
3 sdm minyak untuk menumis. 3 cm oil for saute.
2 ltr air cucian beras (cucian ke 2 dan 3). 3 ltr washed rice water (the 2 and 3 washed rice)
4 sdt garam, 4 tsp salt.
2 sdt gula. 2 tsp sugar.

Taburan/topping::
Bawang merah goreng. Fried shallot.
Seledri. Scelery.
Buras. Savory rice cake.
Jeruk nipis. Lime
Sambal tauco. Sambal fermented soybean: cabe rawit, taoco, gula, bwg putih dan air. (Didihkan). cayenne pepper, fermented soybean, sugar, white and water. (Boiling)

Bumbu halus/ground spices:
10 btr bawang merah. 10 pcs of shallot.
8 siung siung putih. 8 cloves of garlic
2 cm jahe. 2 cm ginger.
1 sdm ketumbar bubuk. 1 tbsp coriander.
¼ sdt jinten bubuk. ¼ tap cumin.
½ sdt lada bubuk. ½ tsp pepper
50 gr kacang tanah tanpa kulit, sangrai. 50 gr roasted skinless peanut.
2 sdm taoco. 2 tbsp fermented soy bean.

Cara/method:
1. Rebus air bersama jahe hingga mendidih, masukkan semua bahan sapi, rebus selama 15 menit. Buang airnya, tiriskan dan potong kotak. Boiling water with ginger and add all beef, boiling for 15 minutes. Pour out the water, drain the beef and cut cube.
2. Didihkan air cucian beras, masukkan sereh dan kayu manis. Boiling washed rice water, add lemongrass and cinnamon.
3. Tumis bumbu halus hingga harum.
saute ground spices until fragrant.
4. Bila sudah mendidih masukkan bahan sapi dan bumbu tumis. Aduk. When boiling, put in the ingredients of the cow and stir-fry seasoning
5. Masak hingga empuk dgn api kecil, masukkan gula dan garam. (Aku pakai Slow Cooker). Cook until tender with low heat, add sugar and salt. (I used Slow Cooker)
6. Sajikan dgn buras/nasi, jeruk limau dan sambel tauco dan taburi dgn seledri dan bawang goreng. Serve with buras/rice lime and tauco sauce and sprinkle with celery and fried

Note:
Buras adalah lontong khas Makassar dgn rasa gurih bersantan. Buras is a typical Makassar rice cake with a coconut-flavored savory taste.

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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.

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Sup Pangsit Ayam – Chicken Wonton Soup

SUP PANGSIT AYAM – CHICKEN WONTON SOUP

Bahan pangsit/wonton ingredients:
1 bungkus kulit pangsit (isi 16). 1 pack wonton skin (16 pcs)
100 gr daging babi giling. 100 gr ground pork.
1 sdt minyak wijen. 1 tsp sesame oil
1 btg daun bawang, iris. 1 stalks green onion, slice
½ sdm tapioka. ½ tbs tapioca
2 siung bwg putih, parut. 2 cloves garlic, grated.
2 sdt sdm kecap asin kikkoman. 2 tsp kikkoman soy sauce. 2 sdt saus tiram. 2 tsp oyster sauce
Lada bubuk secukupnya. Some pepper powder.

Bahan sup/soup ingredients:
250 gr tulang ayam. 250 gr chicken bone.
1500 ml air. 1500 ml water.
6 siung bwg putih. 6 cloves garlic.
1 sdm kichi. 1 tbsp goji berry
2 sdt garam (sesuaikan). 2 tsp salt (to taste).

Pelengkap/complimentary:
Sawi rebus. Boiled mustard green.
MBwg putih goreng. Fried garlic.
Daun bawang. Scallion.
Sambal. Chili paste.

Cara/methods:
1. Membuat isi pangsit/how to make wonton filling:
Campur semua bahan pangsit dan bungkus dgn kulit pangsit, sisihkan. Mix all wonton ingredients and wrap with wonton skin, set a side.
2. Membuat sup/how to make soup:
Didihkan air, masukkan tulang ayam dan semua bahan. Masak dgn api kecil selama 30 menit. Boiling water, add chicken bone and all ingredients. Simmer for 30 minutes.
3. Didihkan air, beri 2 sdm minyak sayur, masukkan pangsit rebus dan angkat bila pangsit telah mengapung, sisihkan. Boiling water, add 2 tbsp veggie oil, add wonton and lift up when wonton floating, set aside.
4. Susun diatas mangkuk sawi rebus dan pangsit, tuang sup, taburi bawang putih goreng, daun bawang dan sajikan panas dgn sambal. Put on bowl boiled mustard green and wonton, pour soup and sprinkle with fried garlic, scallion and serve hot with some chili paste to taste.

#SupPangsitAyam #ChickenWontonSoup #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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