Brownies Au Fudge


BROWNIES au FUDGE

Bahan A/A ingredients:
200 gr mentega tawar, potong kecil. 200 gr unsalted butter, small cut. (Elle & Vire)
200 gr DCC cincang. 200 gr chopped DCC. (TULIP)

Bahan B/B ingredients:
150 gr gula halus. 150 gr castor sugar.
4 butir telur. 4 eggs.

Bahan C/C ingredients:
100 gr tepung utk kue. 100 gr cake flour. (Kunci Biru)
30 gr coklat bubuk. 30 gr cocoa powder. (Hershey’s)
½ sdt garam. ½ tsp salt.

Bahan D/D ingredients:
100 gr brazil nut panggang cincang. 100gr roasted chopped brazil nuts.

100 gr choco chips.
Almond iris untuk taburan. Sliced almond for topping.

Cara/method:
1. Panaskan oven 160 C (sesuaikan dgn oven anda). Alasi loyang 20×20 cm dgn kertas roti. Preheat oven 160 C (adjust to your oven). Cover the pan size 20x20cm with baking paper.
2. Lelehkan mentega dan dark choco, dengan cara tim dengan dua panci. (Bahan A). Melting the butter and dark choco, steam using double pan. (A ingredients)

3. Campur tepung, coklat bubuk dan garam. Sisihkan. (Bahan C). Combine flour, cocoa powder and salt. Set aside (C ingredient).
4. Kocok telur dan gula halus dgn whisk. (Bahan B). Beaten eggs and castor sugar with whisk. (B ingredients)

5. Masukkan bahan C ke adonan B dan aduk rata. Add C ingredients into B mixture and stir well.

6. Masukkan adonan A ke campuran adonan B dan C, aduk rata. Add mixture A into combined mixture B and C.

7. Masukkan brazil nut cincang dan choco chips, aduk. Add chopped brazil nut and choco chips, stir.

8. Tuang adonan brownies ke dalam loyang dan ratakan, beri hiasan almond. Panggang selama 20-25 menit. Pour the brownie mixture into a baking sheet and spread it, give it an almond decoration. Bake for 20-25 minutes.

9. Keluarkan dr oven dan letakkan di rak kue hingga brownies suhu ruang sebelum dipotong dan sajikan. Remove it from the oven and place it on the cake rack until the room brownies are room temperature before cutting and serving.

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Puding Lumut & Mentega – Moss & Butter Pudding


PUDING LUMUT & MENTEGA – MOSS & BUTTER PUDDING

Bahan/ingredients:
1. Untuk puding lumut. For Moss pudding:
2 btr kuning telur kocok lepas dengan whisk. 2 egg yolks, beat with whisk.
100 gr gula pasir.100 gr granulated sugar.
1 bungkus agar2 putih. 1 pack plain pudding powder. (Swallow Globe)
100 ml santan instan. 100 ml instant coconut milk. (Kara)
50 gr fiber cream.
400 ml air mineral. 400 ml mineral water.
150 ml air pandan. (40 lbr pandan suji dan 5 lbr pandan wangi, blender dgn 150 ml air mineral dan saring). 150 ml pandan juice (40 pcs green pandan leaf and 5 pcs fragrant pandan leaf, blender with 200 ml mineral water and drain)
½ sdt garam. ½ tsp salt.
1 tsp ekstrak vanila. 1 tsp vanilla extract.

2. Puding Mentega/Butter Pudding:
4 btr kuning telur, kocok lepas. 4 egg yolk, beaten.
60 ml mentega leleh. 60 ml melted butter. (Elle & Vire)
1 sdt ekstrak vanila. 1 tsp vanilla extract.
100 gr gula putih. 100 gr granulated sugar.
550 ml susu segar tawar. 550 ml plain fresh milk.
1 bgks agar2 bubuk. 1 pack pudding powder.(Swallow Globe))

Cara/method:
1. Membuat puding lumut. How to make Moss Pudding:
Kocok kuning telur hingga lembut. Campur semua bahan, saring dan didihkan. Saat mulai mendidih aduk dengan whisk, bila ingin gumpalan lumut besar2 jangan sering diaduk dan begitu sebaliknya. Bila ada busa, aduk perlahan dgn whisk makan busa akan menghilang dengan sendirinya. Biarkan dalam panci hingga sedikit hangat dan berat. Tuang ke dalam wadah utk mencetak. Beat the egg yolks until smooth. Mix all ingredients, strain and bring to a boil. When it starts boiling, stir with whisk, if you want a large lump of moss don’t stir it often and vice versa. If there is foam, stir gently with whisk eating foam will disappear by itself. Leave in the pan until it is slightly warm and heavy. Pour into the container to print.
2. Membuat puding mentega. How to make butter pudding:
Campur telur, mentega leleh, vanila dan aduk hingga tercampur rata. Campur air, susu, gula dan agar-agar, masak hingga mendidih, matikan api. Ambil sebagian larutan agar dna campur ke adonan mentega, kocok cepat, dan kembalikan ke dalam adonan agar, masak dengan api kecil dan aduk perlahan. Bila terlihat busa mengapung kocok perlahan dgn whisk akan hilang. Tuang diatas adonan puding lumut dan biarkan mengeras. Mix eggs, melted butter, vanilla and stir until well blended. Mix water, milk, sugar and gelatin, cook until boiling, turn off the heat. Take a portion of the solution so that it mixes into the butter mixture, shake it quickly, and return it to the mixture so that it cooks over low heat and stirs slowly. When you see foam float, beat gently with whisk will disappear. Pour over the moss pudding mixture and let it harden.
3. Penyajian/How to serve:
Simpan di lemari es nikmat disajikan dingin. Store in a delicious fridge served cold.

Note:
Kali ini aku pengen membuat puding lumut dengan texture lumut yang halus, jadi sering ku aduk. This time I want to make moss pudding with a smooth texture of moss, so I often stir it.


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Puding Leci Sakura – Cherry Blossom Leci Pudding


PUDING LECI SAKURA – CHERRY BLOSSOM LECI PUDDING

Bahan/ingredients:
Puding susu/milk pudding:
1 bungkus bubuk agar. 1 pack agar powder.
800 ml susu tawar segar. 800 ml plain fresh milk. (Greenfield).
100 gr cream cheese. (Philadelphia)
120 gr gula pasir. (Saya pakai 100 gr). 120 gr granulated sugar. (I use 100 gr)
1 sdt perisa leci. 1 tsp leci flavor.

Puding bening/clear pudding:
4 gr bubuk agar. 4 gr agar powder.
400 ml air mineral. 400 ml mineral water.
30 gr gula pasir. 30 gr granulated sugar.

20 kuntum preserved sakura, rendam 3x dgn air untuk mengurangi garam. 20 pcs preserved sakura, soak 3 times for reduce the salt.

Cara/method:
1. Campur bahan puding susu dan didihkan sambil diaduk. Setelah mendidih matikan api, aduk terus hingga suhu turun dan buih hilang. Mix the ingredients of milk pudding and bring to a boil while stirring. After boiling, turn off the heat, stirring constantly until the temperature drops and the foam is gone.
2. Tuang perlahan dalam wadah biarkan permukaan puding agak mengeras. Letakkan bunga sakura diatasnya. Pour gently in the container, allowing the surface of the pudding to harden slightly. Put the cherry blossoms on it.
3. Campur dan didihkan puding bening. Matikan api dan aduk agar suhu turun. Tuang diatas puding susu perlahan. Mix and boil the clear pudding. Turn off the heat and stir so that the temperature drops. Pour over the milk pudding slowly.
4. Bila puding sudah suhu ruang, tutup rapat wadah puding dan simpan di lemari es. If the pudding is room temperature, close the pudding container tightly and store it in the refrigerator.
5. Nikmat disajikan dingin. Delicious served cold.

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Lumpia Kulit Tahu Kukus – Steamed Tofu Skin Spring Roll


LUMPIA KULIT TAHU KUKUS – STEAMED TOFU SKIN SPRING ROLL

Bahan/ingredients:
24 lbr kulit tahu, ukuran 12×12 cm, cuci air mineral dan tiriskan. 24 pcs of tofu skin, size 12×12 cm,, wash mineral water and drain.

24 lembar kucai untuk mengikat, rendam air panas selama 1 menit. 24 pcs of chives, soak 1 minute on hot water.

400 gr paha ayam tanpa tulang dan kulit, cincang kasar. 400 gr boneless and skinless chicken thigh, coarse chopped..
150 gr udang kupas. 150 gr skinless shrimp.
100 gr bengkuang, potong kotak kecil. 100 gr of jicama, tiny cut.
10 gr daun ketumbar, cincang halus. 10 gr cilantro, finely chopped.
1 cm jahe parut. 1 cm ginger grated.
5 siung bawang putih, cincang halus. 5 cloves of garlic. Finely chopped

Bumbu/seasoning:
1 sdt kecap ikan. 1 tsp fish sauce.
2 sdt saus tiram. 2 tap oyster sauce.
2 sdt minyak wijen. 2 tsp sesame oil.
½ sdt lada bubuk. ½ tsp pepper powder.
½ sdt garam. ½ tsp salt
2 sdt arak sao shing. 2 tsp sao shing wine.

Saus tiram/oyster sauce:
1 sdm saus tiram. 1 tbsp oyster sauce.
Lada secukupnya. Some pepper to taste.
100 ml air panas. 100 ml hot water.
Maizena dan air secukupnya utk pengental. Cornstarch and water for thickener.

Cara/method:
1. Campur semua bahan dan bumbu. Mix well all ingredients and seasoning.

2. Ambil 1 lembar kulit tahu dan letakkan 25 gr adonan isi, bungkus dan ikat dengan kucai (Lihat photo). Take 1 sheet of tofu skin and place 25 gr of filling dough, wrap and tide with chives. (see photos).

3. Goreng hingga keemasan dan tiriskan. Frying until golden and strain.

4. Campur dan masak saus tiram dan kentalkan. Mix and cooking oyster sauce and thickener with cornstarch mixture.
5. Letakkan diatas piring dan siram dengan saus tiram dan kukus selama 10 menit
6. Sajikan panas dgn sambal. Serve hot with chili sauce.

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Lumpia Kulit Tahu Goreng – Fried Skin Tofu Spring Roll


LUMPIA KULIT TAHU DIMSUM – DIMSUM TOFU SKIN SPRING ROLL

(24 buah. For 24 pcs)

Bahan/ingredients:
1 bungkus kulit tahu, potong ukuran 12×12 cm, cuci air mineral dan tiriskan. 1 pack of tofu skin, cut 12×12 cm in size, wash mineral water and drain.

Putih telur secukupnya utk merekatkan kulit tahu.

300 gr daging ayam tanpa tulang, potong dadu. 300 gr boneless chicken, cut cube..
150 gr udang kupas. 150 gr skinless shrimp.
100 gr daging kepiting. 100 gr crab meat.
100 gr jamur shiitake yg sdh direndam dan di potong kecil. 100 gr of shiitake mushrooms which have been soaked and cut into small pieces.
5 gr daun ketumbar, cincang halus. 5 gr cilantro, finely chopped.
5 siung bawang putih, cincang halus. 5 cloves of garlic. Finely chopped
½ sdm tapioka. ½ tbsp tapioca.
1 sdt kecap ikan. 1 tsp fish sauce.
2 sdt saus tiram. 2 tap oyster sauce.
2 sdt minyak wijen. 2 tsp sesame oil.
½ sdt lada bubuk. ½ tsp pepper powder.
½ sdt garam. ½ tsp salt
2 sdt arak sao shing. 2 tsp sao shing wine.

Cara/method:
1. Masukkan semua bahan kedalam food processor(kecuali kulit tahu dan putih telur), proses tetapi tidak smp halus. Put all ingredients into a food processor, but not until smooth, (except the tofu skin and egg white).

2. Ambil 1 lembar kulit tahu dan letakkan 25 gr adonan isi, bungkus dan rekatkan dengan putih telur. (Lihat photo). Take 1 sheet of tofu skin and place 25 gr of filling dough, wrap and paste with egg white. (see photos).

3. Panaskan minyak, goreng ½ matang bila hendak di simpan di freezer. Heat the oil, fry 1/2 cooked if you want to store it in the freezer.

4. Goreng hingga keemasan dan tiriskan. Frying until golden and strain.
5. Sajikan panas dgn sambal. Serve hot with chili sauce.

Note:
1. Goreng lumpia yg di frozen setelah di defrost dalam minyak panas. Fry the spring rolls in the freezer after defrosting in hot oil.
2. Untuk mengurangi kadar minyak, saat memanaskan gunakan airfryer. To reduce oil, when heating, use an airfryer.

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#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

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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Cap Chay Goreng – Stewed Vegetables


Masakan ini disebut cap chay (cap=10, chay=lauk pauk) karena dalam satu sajian terdapat 10 unsur baik sayur maupun ayam/seafood/beef/daging. Dan masakan dgn bbrp unsur ini dipercaya sangat memenuhi kebutuhan tubuh kita.
This dish is called cap chay (cap = 10, chay = side dishes) because in one dish there are 10 elements both vegetables and chicken / seafood / beef / meat. And cooking with some of these elements is believed to greatly meet the needs of our body.

CAP CHAY GORENG – STEWED VEGETABLES

Untuk 2-3 porsi. For 2-3 portion.

Bahan/ingredients:
1 buah wortel ukuran sedang, iris serong. 1 pcs carrot medium size, oblique.
1 buah oyong/gambas, iris bulat. 1 pcs luffa acutangula (LUFFA), cut circle.
6 ekor udang ukuran sedang, kupas sisa ekor kerat punggung udang dan keluarkan kotoran, rebus 30 detik di air mendidih. 6 medium-sized shrimp, peel the rest of the tail, crate the shrimp back and remove the dirt, boil 30 seconds in boiling water.
6 buah bakso ikan iris menjadi 3. 6 pieces of cut fish balls into 3.
1 butir telur ayam kampung kocok lepas. 1 beaten farmer egg.
¼ buah bawang bombay, iris. ¼ pcs onion, slice.
50 gr kacang polong beku. 50 gr frozen peas.
50 gr jagung manis beku. 50 gr frozen sweet corn.
5 buah jamur shiitake kering, rendam air panas dan iris. 5 pcs dried shiitake, soak on hot water and slice.
15 gr jamur hitam kering, rendam air panas dan keringkan. 15 gr black fungus, soak on hot water and drain.
3 siung bawang putih, cincang. 3 cloves of garlic, chopped.
2 iris jahe, 2 slice ginger.
1 sdm tapioka + 3 sdm air, pengental. 1 tbsp tapioca + 3 tbsp water, thickener.
½ sdm minyak sayur. ½ tbsp veggie oil.
½ sdm minyak wijen. ½ tbsp sesame oil.
300 ml kaldu ayam. 300 ml chicken stock.

Bumbu/seasoning:
1 sdm arak sao shing. 1 tbsp wine sao shing.
½ kecap asin premium. ½ tbsp premium soy sauce.
½ sdm kecap ikan. ½ tbsp fish sauce.
1 sdm saus tiram. 1 tbsp oyster sauce.
¼ sdt lada bubuk. ¼ tsp pepper powder.
Garam secukupnya. Salt to taste.

Cara/method:
1. Panaskan minyak wijen dan minyak sayur, tumis bawang putih dan jahe hingga harum. Heat sesame and veggie oil, saute garlic and ginger until fragrant.
2. Masukkan bertahap semua bahan (kecuali telur) sambil diaduk. Gradually add all ingredients (except eggs) while stirring.
3. Masukkan bumbu dan aduk. Add seasoning and stir.
4. Tuang kaldu ayam, aduk dan biarkan mendidih. Pour the chicken stock, stir and let it boil.
5. Masukkan larutan tapioka aduk hingga mengental, masukkan telur kocok diamkan 10 detik dan aduk. Add the tapioca solution to stir until thickened, put in the beaten egg, let stand 10 seconds and stir.
6. Sajikan panas, bisa disajikan dgn mie, nasi, bihun dan lainnya sesuai selera. Serve hot, can be served with noodles, rice, rice noodles and others according to taste.

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