Cracked Coffee Chiffon Cake


CRACKED COFFEE CHIFFON CAKE

Bahan/ingredients:
8 btr kuning telur. 8 pcs egg yolks.
8 btr putel. 8 pcs white eggs
140 gr terigu serba guna. 140 gr all purpose flour. (segitiga biru)
150 gr gula palem. 150 gr palm sugar.
20 gr susu bubuk. 20 gr milk powder.
80 ml minyak canola. 80 ml canola oil
100 ml kopi hangat (air panas + 3 sdm kopi instan). 100 ml warm coffee(hot water + 3 tbsp coffee instant)
½ sdt garam. ½ tsp salt.
2 sdt coklat bubuk+1 sdm air, utk membuat pasta coklat. 2 tsp cocoa powder+1 tbsp water, for choco paste.

Cara/method:
1. Panaskan oven 170C (sesuaikan dgn karakter oven masing2) Preheat oven 170C.(match with the character of each oven)
2. Campur dan ayak tepung, garam, susu bubuk, coklat bubuk dan sisihkan . Mix and sift flour, salt, milk powder, cocoa powder and set aside.
3. Mixer putih telur dgn kecepatan tinggi hingga mengembang dan kaku. Sisihkan. (2 menit dgn KitchenAid). Beat white egg with mixer high speed until fluffy and stiff. Set aside.(2 minutes using KitchenAid)
4. Kocok dgn kecepatan tinggi kuning telur dan gula palem hingga mengembang, (2 menit dgn KitchenAid). Beat with high speed egg yolks and palm sugar until fluffy (2 minutes using KitchenAid)
5. Kocok dgn kecepatan rendah, masukkan campuran tepung dan kopi bertahap. Masukkan minyak canola. Mixer slow speed, add mix flour and coffee step by step, add canola oil.
6. Masukkan dan aduk dengan whisk bertahap putih telur ke adonan kuning telur. Add and stir well with whisk white egg into egg yolk mixture
7. Ambil 2 sdm adonan dan campur dengan pasta coklat. Tuang adonan kopi kedalam loyang sifon 20 inch dan beri adonan coklat utk membuat motif. Take 2 tbsp of mixture and mix with chocolate paste. Pour the coffee mixture into a 20 inch chiffon pan and add the chocolate mixture to make a motive.
8. Dan oven selama 40-45 menit. Bake for 40-45 minutes.

9. Keluarkan loyang dari oven dan balikkan loyang hingga suhu ruang. Keluarkan cake dr loyang dan iris. Remove the baking pan and turn the pan to room temperature. Remove the cake from the pan and sliced

Note:
Untuk membuat chiffon retak caranya/How to make the chiffon crack:
Panggang cake selama 15 menit (permukaan cake mulai berkulit) gores cepat dengan pisau dan oven lagi selama 50 menit. Bake the cake for 15 minutes (the surface of the cake starts to crust) scratch quickly with the knife and oven again for 50 minutes.

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Nasi Goreng Hokkian – Hokkian Fried Rice


NASI GORENG HOKKIAN – HOKKIAN FRIED RICE

Untuk 1 porsi. For 1 portion.

Bahan/ingredients:
1 mangkuk nasi. 1 bowl of rice.
1 butir telur ayam kampung. 1 farmer chicken egg.
½ sdm mentega. ½ sdm butter. (Elle & Vire)

80 gr daging ayam, potong kotak kecil. 80 gr chicken, cut small cube.
40 gr wortel potong kotak kecil. 40 gr carrot, cut small cube.
40 gr kacang polong beku, rendam air panas dan tiriskan. 40 gr frozen peas, soak on hot water and drain.
50 gr bawang bombay, potong. 50 gr onion, cut.
2 siung bawang putih, cincang. 2 cloves of garlic, chop.
200 ml air panas/kaldu ayam panas. 200 ml hot water/hot chicken broth.
½ sdm tapioka + 2 sdm air, utk pengental. ½ tbsp tapioca + 2 tbsp water, for thickener.
1 sdm minyak sayur +2 sdt minyak wijen, untuk menumis. 1 tbsp veggie oil + 2 tsp sesame oil, for saute.

Bumbu/seasoning:
2 sdt saus tiram. 2 tsp oyster sauce.
Garam dan lada secukupnya. Som salt and pepper.
2 sdt kecap asin. 2 tsp soy sauce.

Cara/method:
1. Panaskan mentega, masukkan telur kocok, diamkan sejenak, masukkan nasi dan aduk rata. Pindahkan diatas piring saji. Heat the butter, add the beaten egg, let stand for a moment, add the rice and mix well. Move on the serving plate.

2. Panaskan minyak, masukkan bawang putih dan tumis hingga harum, masukkan daging ayam aduk hingga berubah warna. Masukkan semua bahan dan bumbu, aduk rata, masukkan air/kaldu, dan biarkan hingga mendidih. Heat the oil, add the garlic and saute until fragrant, add the chicken stir until it changes color. Add all the ingredients and seasoning, mix well, add water/broth, and allow to boil.
3. Masukkan larutan pengental dan aduk rata. Siramkan diatas nasi, dan siap disajikan panas.Add the thickening batter and mix well. Pour over the rice, and ready to be served hot.

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Tahu Gimbal Semarang


TAHU GIMBAL SEMARANG

Bahan Gimbal udang/shrimp cake ingredients:
26 ekor udang ukuran sedang, cuci dan tiriskan. 26 pcs shrimp medium size, wash and drain.
125 gr tepung terigu. 125 gr flour.
75 gr tepung beras. 75 gr rice flour.
5 siung bawang putih, haluskan. 5 cloves of garlic, ground.
2 buah kemiri, haluskan. 2 pcs candlenut, ground.
½ sdt ketumbar bubuk. ½ tsp coriander powder.
¼ sdt lada bubuk. ¼ tsp pepper.
⅜ sdt garam. ⅜ tsp salt.
270 ml air soda dingin. 270 ml cold soda water.

Bumbu kacang/peanut sauce:
75 gr kacang sangrai. 75 gr roasted peanut.
25 gr mede sangrai. 25 gr roasted cashew.
20 gr petis.(bisa ditiadakan) 20 gr black shrimp paste. (Optional)
5 siung bawang putih. 5 cloves of garlic.
Cabe rawit merah sesuai selera. Red cayenne pepper to taste
10 gr gula merah. 10 gr brown sugar.
60 ml air asam. 60 ml tamarind water.
½ sdt garam. ½ tsp salt.
Air mineral secukupnya. Some mineral water.

Pelengkap/condiment:
1 buah tahu goreng besar, potong 4 dan goreng. 1 pcs tofu big size, cut for 4 and fried.
Kol putih, cuci, iris halus dan rendam air panas selama 2 menit. Cabbage, wash, finely slice and soak on hot water for 2 minutes.
100 gr toge, rendam dengan air panas 2 menit dan tiriskan. 100 gr bean sprout, soak on hot water for 2 minutes and drain.
1 buah timun, iris kecil. 1 pcs of cucumber small size, slice.
Bawang merah goreng. Fried shallot
Daun seledri secukupnya, iris. Some celery leaf, finely slice.
Krupuk sesuai selera. Crackers as your desire

Cara/method:
1. Untuk membuat gimbal udang campur tepung, bumbu dan air soda bertahap sambil diaduk, masukkan udang dan goreng hingga kering, tiriskan dan potong kecil. For shrimp cake, combine the flour, seasoning and gradually pour the soda water while stirring, add shrimp and frying until crispy, drain and cut to small size.

2. Ulek semua bahan bumbu kacang dan sisihkan.(tekstur bumbu kacang sedikit kasar dan tdk terlalu kental/encer). Ground all peanut sauce ingredients, set aside. (Texture of peanut sauce is not too smooth and sufficiently thick / not runny)
3. Potong tahu goreng sesuai selera. Cut fried tofu as your desire.

4. Cara penyajian/how to serve: letakkan diatas piring saji tahu, gimbal udang, kol, toge, timun, tuang bumbu kacang dan taburi dengan seledri dan bawang merah goreng diatasnya dan sajikan dengan kerupuk pilihan. Place on dish tofu, shrimp cake, cabbage, bean sprout, cucumber, pour with peanut sauce and sprinkle celery and fried shallot on top and serving with crackers as your choice.
Membuat bumbu kacang per porsi/how to make peanut sauce for 1 portion: 25 gr kacang tanah sangrai, 3 buah mede sangrai, 1 sdm air asam, air mineral secukupnya, sejumput garam, ½ sdt gula merah, 1-2 siung bawang putih. 25 gr roasted peanut, 3 cashew, 1 tbsp tamarind water, some mineral water, a pinch of salt, ½ sdt brown sugar, 1-2 cloves of garlic.

Note:
Fungsi air soda pada adonan Gimbal Udang adalah: saat digoreng, begitu adonan masuk ke minyak panas maka adonan akan mengembang.The function of soda water on the shrimp cake batter is: when fried as soon as the mixture enters the hot oil then the mixture will expand.

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Alpukat & Telur Panggang – Baked Avocado & Egg


ALPUKAT & TELUR PANGGANG – BAKED AVOCADO & EGG

Bahan/ingredients:
1 buah alpukat mentega matang. 1 pcs ripe butter avocado.
1 butir telur ayam kampung. 1 pcs farmer egg.
Sedikit lada hitam kasar. A bit coarse black pepper.
½ sdt keju parmesan. ½ tsp parmesan cheese.
4 buah tomat cherry, belah 2. 4 pcs cherry tomato, cut on 2.
Acar jahe bila suka. Preserved ginger as your desire.

Cara/method:
1. Belah alpukat menjadi 2. Letakan 1 bagian alpukat di mangkuk dan tuang telur di atasnya, taburi dgn lada hitam dan keju parmesan di atas telur dan proses dengan air fryer dengan suhu 200 C selama 6 menit. Cut on 2 of avocado. Place 1 part of avocado on a bowl and put egg on it, sprinkle with black pepper and parmesan cheese over the egg and process with air fryer with 200C degree for 6 minutes.

2. Iris 1 bagian alpukat yg lain dan letakan diatas piring saji bersama tomat dan acar jahe, taburi parmesan. Slice the other part of avocado and place on dish with tomato and preserved ginger, sprinkle with parmesan.
3. Keluarkan alpukat dari air fryer dan letakkan diatas piring saji. Sajikan segera. Take out avocado from air fryer and place on dish. serve immediately.

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Chuka Shirataki – Stewed Shirataki Vegetables


CHUKA SHIRATAKI – STEWED SHIRATAKI VEGETABLES

Untuk 1 porsi. For 1 portion.

Bahan/ingredients:
100 gr daging ayam, iris sesuai selera. 100 gr chicken, slice as your desire.
2 buah jamur shiitake kering, rendam dan iris tipis. 2 pcs dried shiitake mushroom, finely slice.
3 lbr daun sawi putih, potong. 3 pcs chinese cabbage, cut.
10 iris wortel. 10 slices of carrot.
4 kuntum brokoli. 4 pcs brocolli.
3 ekor udang rebus ukuran sedang. 3 pcs boiled shrimp medium size.
1 pak shirataki, tiriskan. 1 pack shirataki, drain.
3 siung bawang putih, cincang. 3 cloves of garlic, chop.
2 iris jahe. 2 slices ginger.
300 ml kaldu ayam panas. 300 ml hot chicken broth.
½ sdm tapioka + 1 sdm air mineral, utk pengental. ½ tbsp tapioca + 1 sdm mineral water, for thickener.
½ sdm minyak olive + 2 sdt minyak wijen utk menumis. ½ tbsp olive oil + 2 tsp sesame oil for saute.

Bumbu/seasoning:
2 sdt mirin. 2 tsp mirin.
2 sdt saus tiram. 2 tsp oyster sauce.
Garam dan lada secukupnya. Some salt and pepper to taste.

Cara/method:
1. Panaskan minyak, tumis bawang putih dan jahe hingga harum, masukkan daging ayam aduk hingga berubah warna, masukkan semua bumbu dan aduk. Heat oil, saute garlic and ginger until fragrant, add chicken stirring until changing color, add all seasoning and stir.
2. Tuangkan kaldu ayam dan bahan lain selain shirataki dan pengental, aduk dan biarkan mendidih. Masukkan larutan pengental, aduk dan masukkan shirataki cukup 30 detik tanpa diaduk. Pour chicken broth and other ingredients except shirataki and thickener batter, stir and lets boiling. Add thickener batter, stir and add shirataki for 30 second without stirring.
4. Pindahkan shirataki diatas piring saji dan tuang sayuran diatasnya. Siap disajikan panas. Place shirataki on dish and pour the vegetable over shirataki. Ready to served hot.

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Bolu Kuno – Classic Sponge Cake


BOLU KUNO – CLASSIC SPONGE CAKE

Bahan/ingredients:
200 gr tepung rendah protein. 200 gr low protein flour. (Kunci Buru)
½ sdt garam. ½ tsp salt.
170 gr gula pasir. 170 gr granulated sugar.
70 ml mentega leleh. 70 ml melted butter.
1 sdt ekstrak vanila. 1 tsp vanilla extract.
8 btr kuning telur. 8 pcs of egg yolk.
4 btr putih telur. 4 pcs white egg.
2 sdt coklat bubuk + ½ sdm air, utk pasta coklat. 2 tsp cocoa powder + ½ tbsp water, for choco paste. (Hershey’s)

Cara/method:
1. Panaskan oven 160 C dan oles loyang 20 inci dengan mentega/minyak, sisihkan. Preheat oven 160 C and smear the round pan 20 inch with butter/cooking oil, set aside.
2. Campur tepung dan garam, sisihkan. Combine flour and salt, set aside.
3. Kocok gula dan telur hingga mengembang lembut dan putih. Beat sugar and eggs until they are soft and white.
4. Gunakan mixer dengan kecepatan rendah, masukkan tepung bertahap, masukkan mentega dan vanila. Matikan mixer. Use the mixer at low speed and add flour gradually, add butter and vanilla. Remove mixer.
5. Ambil 2 sdm adonan dan campur dengan pasta coklat, aduk. Take 2 tbsp of the mixture and combine with cocoa paste, stir.
6. Tuang adonan kedalam loyang beri adonan coklat dan buat motif dengan sumpit. Pour the mixture into the baking pan and give the chocolate mixture and make a motive with chopsticks.
7. Oven selama 30 menit. test dengan tusuk sate, bila tidak ada adonan yg lengket berarti bolu sudah matang. Keluarkan dari oven dan keluarkan dr loyang serta diamkan hingga suhu ruang. Bake for 30 minutes. Remove from the oven, Test with a skewer, if there is no sticky dough the cake is cooked. Remove from the pan and leave it to room temperature.
8. Hias sesuai selera dan potong2 sebelum disajikan. Decorate as your desire and cut before serving.

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Shirataki Godog Jogja – Jogja Shirataki Soup


SHIRATAKI GODOG JOGJA – JOGJA SHIRATAKI SOUP

Untuk 1 porsi. For 1 portion.

Bahan/ingredients:
1 bgks shirataki, tiriskan. 1 pack shirataki, drain.
4 batang sayur sawi hijau, cuci dan potong. 4 stalk mustard green, wash and cut.
1 paha ayam goreng kuning, iris. 1 fried yellow fried chicken, slice.
1 telur ayam kampung rebus sesuai selera. 1 farmer egg boil to taste.
2 buah tomat cherry, belah 4. 2 pcs cherry tomato, cut on 4.
3 buah cabe rawit merah, iris. 3 pcs of red cayenne pepper, slice.
300 ml air panas/kaldu panas. 300 ml hot water/hot broth.
1 sdm mentega. 1 tbsp butter. (anchor)

Bumbu halus/ground spices:
3 buah bawang merah. 3 pcs shallot.
1 siung bawang putih. 1 clove of garlic.
3 butir kemiri. 3 pcs candlenut.
½ sdm ebi sangrai. ½ tbsp roasted dried shrimp.
½ sdt garam. ½ tsp salt.

Pelengkap/condiment:
Seledri. Celery.
Bawang merah goreng. Fried shallot.

Cara/method:
1. Panaskan mentega, tumis bumbu halus hingga harum. Tuang air panas/kaldu panas dan didihkan. Heat butter, saute ground spices until fragrant. Pour hot water/hot broth and boiling.
2. Masukkan batang sawi, ayam dan tomat, aduk. Add stem of mustard green, chicken and tomato, stir.
3. Masukkan daun sawi dan cabe, aduk. Add mustard green leaf and cayenne pepper, stir.
4. Masukkan shirataki dan aduk cukup 1 menit. Add shirataki and stir for 1 minute.
5. Sajikan panas diatas piring saji, beri telur dan taburi pelengkap. Serving hot on dish, add egg and sprinkle with condiment.

Note:
Shirataki boleh diganti mie telur, bihun, kwetiau sesuai selera. Shirataki can be changing to egg noodle, vermicelli, rice noodle as your desire.

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