Krim Bawang Udang – Creamy Garlic Prawn


KRIM BAWANG UDANG – CREAMY GARLIC PRAWN

Bahan/ingredients:
10 gr minyak olive. 10 gr olive oil.
15 ekor udang ukuran besar dengan atau tanpa ekor, rebus 30 detik di air mendidih, sisihkan. 15 pcs of prawn medium size, tails on or off, boil for 30 second, set aside. Lada Hitam secukupnya.
Lada hitam kasar secukupnya. Rough black pepper to taste.
30 gr mentega tawar. 30 gr unsalted butter.
6 siung bawang putih cincang halus. 6 cloves finely chopped garlic
50 ml dry white wine. 50 ml dry white wine.
100 ml susu rendah lemak. 100 ml reduced fat milk.
20 ml krim masak kental. 20 ml cooking cream.
50 gr parmesan segar parut. 50 gr fresh grated parmesan cheese.
100 gr bawang bombay, iris. 100 gr onion, slice.
4 gr seledri segar cincang untuk taburan. 4 gr fresh chopped celery for sprinkle.
2 potong lemon untuk pelengkap. 2 sliced lemon wedges to serve.

Cara/method:
1. Panaskan minyak di wajan dengan api besar Heat oil a large skillet over medium-high heat.
2. Bumbui udang dgn garam dan lada dan tumis 1-2 menit setiap sisinya, hingga udang matang dan berubah pink, pindahkan ke mangkuk dan sisihkan. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
3. Lelehkan mentega di wajan yg sama, tumis bawang putih dan bawang bombay hingga harum. Tuang anggur atau kaldu. Biarkan hingga menyusut dan nempel di wajan. Melt the butter in the same skillet, saute garlic and onion until fragrant. Pour in the white wine, allow to reduce to half while scraping any bits off of the bottom of the pan.
4. Kecilkan api ke sedang. Masukkan krim kental dan susu rendah lemak, masak dengan api kecil, sambil diaduk. Tambahkan garam dan lada sesuai selera. Reduce heat to low-medium heat, add cooking cream and reduced fat milk, bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Tambahkan keju parmesan, biarkan saus mendidih perlahan selama satu menit atau lebih sampai keju meleleh dan saus mengental. Add the parmesan cheese, allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
6. Masukkan udang ke dalam wajan, taburi dengan peterseli. Add the prawn back into the pan, sprinkle with parsley.
7. Sajikan dengan potongan lemon. Serve with lemon wedges.

Note:
Dapat disajikan dgn pasta pilihan. Can be serve with selected pasta.

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Roasted Chicken Salad With Lemon Dressing

ROASTED CHICKEN SALAD WITH LEMON DRESSING

Untuk 2 porsi. For 2 portion.

Bahan/ingredients:
400 gr sayur romaine, cuci, tiriskan dan potong. 400 gr romaine, wash, drain and cut.
30 gr almond panggang. 30 gr roasted almond.
¼ bagian ayam panggang frosen, potong sesuai selera. ¼ pcs frozen roasted chicken, cut to taste

Saus salad/salad dressing:
½ sdm kulit lemon iris tipis (bagian kulit kuningnya). ½ tbsp finely sliced lemon skin
(yellow part only).
2 sdm air lemon segar. 2 tbsp freshly squeezed lemon juice.
1 sdt gula halus. 1 tsp castor sugar.
¼ sdt garam laut. ¼ tsp fine sea salt, or to taste
3 sdm minyak olive ekstra. 3 tbsp extra-virgin olive oil.
Lada hitam gerus segar secukupnya. Freshly ground black pepper to taste.

Cara/method:
1. Panaskan ayam dgn air fryer atau dikukus, potong sesuai selera, sisihkan. Heat chicken with air fryer or steamed, cut to taste, set aside.
2. Campur bahan saus, sisihkan. Combine dressing ingredients, set aside.

3. Campur romaine dgn saus lemon dan letakkan diatas piring saji, taburi ayam panggang dan almond panggang. Mix the romaine with lemon dressing and place it on a serving plate, sprinkle grilled chicken and roasted almonds.

#RoastedChickenSaladWithLemonDressing
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Samosa Daging Sapi – Beef Samosa


SAMOSA DAGING SAPI – BEEF SAMOSA

Bahan/ingredients:
500 gr daging sapi giling. 500 gr ground beef.
100 gr wortel, potong kecil. 100 gr carrot, tiny cut.
1 buah bawang bombay merah, iris kotak kecil. 1 pcs red onion, tiny cube cut.
30 lembar kulit lumpia. 30 pcs spring roll sheet.

5 siung bawang putih, cincang halus. 5 cloves of garlic, finely chopped.
100 gr kacang polong beku. 100 gr frozen peas.
3 sdt kare bubuk. 3 tsp curry powder.
Sejumput jintan. A pinch of cumin.
1 sdt garam himalaya. 1 tsp himalayan salt.
30 gr mentega tawar. 30 gr unsalted butter.

Cara/method:
1. Panaskan mentega. Tumis bawang putih hingga harum, masukkan bawang bombay dan aduk hingga harum. Heat butter. Saute garlic until fragrant, add onion and stir until fragrant.
2. Masukkan wortel, kacang polong dan daging sapi, tumis hingga daging berubah warna, masukkan bumbu kare, garam dan jintan, aduk. Add carrot, peas and beef. Saute until beef changing color. Add curry, salt and cumin, stir.

3. Ambil 1 lembar kulit lumpia, beri 30 gr adonan daging dan bungkus sesuai selera. Take 1 spring roll sheet add, 30 gr beef mixture and wrapping as your desire.

4. Goreng hingga keemasan (aku goreng ½ matang dan proses lagi dgn air fryer 180C selama 5 menit, hasilnya crispy dan minyak keluar hingga 80%). Fry until golden (I fry ½ cooked and process again with 180C air fryer for 5 minutes, the results are crispy and the oil comes out to 80%).
5. Sajikan bersama saus sambal. Serving with chili sauce.

Note:
1. Simpan Samosa di frezer or kulkas setelah di goreng ½ matang. Sebaiknya digoreng lagi dgn air fryer. Keep Samosa in a freezer or chiller after it is fried in half. I recommend that you fry it again with the air fryer.
2. Gunakan putih telur untuk merekatkan kulit lumpia. Use egg white to glue the spring roll sheet.

#SamosaDagingSapi #BeefSamosa #IndianSnack #TheMiddleEastSnack #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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Lumpia Udang & Ayam – Shrimp & Chicken Spring Roll


LUMPIA UDANG DAN AYAM – SHRIMP AND CHICKEN SPRING ROLL

Bahan/ingredients:
300 gr paha ayam tanpa kulit dan tulang. 300 gr skinless and boneless chicken thigh.
20 ekor udang buang kulit sisa ekor. 20 pcs of shrimp remove the remaining skin of the tail.
5 gr daun ketumbar, cincang. 5 gr cilantro, chop.
5 siung bawang putih, cincang halus. 5 cloves of garlic, finely chop.
10 gr tepung tapioka. 10 gr tapioca flour.
1 butir kuning telur. 1 pcs egg yolk.
½ sdt garam(sesuai selera). ½ tsp salt. (To taste)
¼ sdt lada bubuk. ¼ tsp pepper powder.
2 sdt minyak wijen. 2 tsp sesame oil.
20 lbr kulit lumpia siap pakai untuk membungkus. 20 pcs of spring rolls are ready to use, for wrapping.

Cara/method:
1. Potong kecil2 daging ayam, masukkan ke food processor bersama bahan yang lain (kecuali udang), proses tidak terlalu halus. Cut small pieces of chicken (except shrimp), put into a food processor with other ingredients, the process is not too smooth.

2. Gurat dengan pisau bagian perut udang supaya tidak melengkung. Beri sedikit air jeruk nipis pada udang, garam, lada dan minyak wijen. Aduk dan sisihkan. Scratch with a knife on the belly of the shrimp so that it doesn’t bend. Give a bit lime juice to shrimp, salt, pepper and sesame oil. Stir and set aside.

3. Ambil adonan ayam sekitar 16 gr dan letakkan diatas kulit lumpia. Letakkan 1 ekor udang dan bungkus seperti amplop dgn ekor udang diluar. Take chicken mixture about 16gr and place it on the spring roll skin. Place 1 shrimp and wrap it like an envelope with a shrimp tail outside.





4. Goreng lumpia hingga keemasan, goreng hingga keemasan dan tiriskan. Sajikan dengan saus sambal. Fry the spring rolls until golden and drain. Serve with chili sauce.

Note:
Bila ingin membuat banyak utk stok, setelah di bungkus. Goreng ½ matang semua, tiriskan dan di frozen. Saat hendak mengkonsumsinya bisa diproses dgn air fryer atau digoreng dgn minyak sangat panas. If you want to make lots for stock, after packing. Cook all half cooked, drain and frozen. When you want to consume it can be processed with water fryer or fried in very hot oil.

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Vanilla Marble Chiffon Cake

VANILLA MARBLE 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 low protein flour. (Kunci Biru)
20 gr fiber cream. 20 gr fiber cream.
150 gr gula pasir. 150 gr granulated sugar.
1 sdt ekstrak vanila. 1 tsp vanilla extract.
½ sdt garam. ½ tsp salt.
80ml susu tawar. 80 ml plain milk.
50 gr cream cheese. 50 gr cream cheese. (Philadelphia)
80 ml minyak canola (atau minyak pilihan). 80 ml canola oil.(or your choice oil)
1 sdt green tea bubuk + ½ sdm air utk pasta green tea. 1 tsp green tea powder + ½ tbsp water for green tea paste.
1 sdt coklat bubuk + ½ sdm air untuk pasta coklat. 1 tsp cocoa powder + ½ tbsp water for chocolate paste. (hershey’s)

Cara/method:
1. Panaskan oven 180C. Preheat oven 180C.
2. Campur dan ayak tepung, garam, fiber cream dan sisihkan. Campur susu dgn cream cheese, sisihkan. Mix and sift flour, salt, and fiber cream and set aside. Combine milk and cream cheese, 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 hingga mengembang, (2 menit dgn KitchenAid). Beat with high speed egg yolks and sugar until fluffy (2 minutes using KitchenAid)
5. Kocok dgn kecepatan rendah, masukkan campuran tepung dan susu bertahap. Masukkan minyak canola. Mixer slow speed, add mix flour and milk 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 masing2 3 sdm adonan dan campur dgn pasta green tea dan pasta coklat. Take each 3 tbsp mixture and combine with green tea paste and chocolate paste.
8. Tuang adonan putih kedalam loyang sifon 22 inch. Masukkan adonan coklat, adonan putih diatasnya dan adonan green tea diatas adonan putih, kemudian gunakan sumpit untuk membuat motif dgn mengaduk perlahan memutar. Dan oven selama 45-50 menit. Pour the white mixture into the 22 inch chiffon pan. Add the chocolate mixture, the white mixture over the chocolate mixture and add the green tea mixture over the white mixture, then use chopsticks to make the motive stirring slowly rotating. And oven for 45-50 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

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Cincau Hijau Gula Merah – Green Grass Jelly w/ Brown sugar

CINCAU HIJAU GULA MERAH- GREEN GRASS JELLY w/ BROWN SUGAR

Bahan/ingredients:
30 lbr daun cincau hijau. 30 pcs of Cyclea barbata L.M.

600 ml air hangat. 600 ml warm water.
Sejumput garam. A pinch of salt.
½ sdt ekstrak vanila. ½ tsp vanilla extract.
400 ml air mendidih. 400 ml hot water.

Saus santan/coconut milk sauce:
100 ml santan instan. 100 ml instan coconut milk.
200 ml air mineral. 200 ml mineral water.
1 lbr daun pandan. 1 pcs pandan leaf.
¼ sdt garam. ¼ tsp of salt.

Saus gula merah/ brown sugar sauce:
100 gr gula merah. 100 gr brown sugar..
1 lbr pandan. 1 pcs pandan leaf.
100 ml air mineral. 100 ml mineral water.

Taburan/topping:
Nangka, potong. Jackfruit, cut

Cara/method:
1. Buang tulang daun. Take out leaf bone

2. Cuci daun 3x dgn air bersih. Wash the leaves 3 times with water.

3. Potong kasar Daun cincau dan siram dengan air panas, diamkan 10 menit dan tiriskan. Roughly cut the grass jelly leaves and flush with hot water, let stand 10 minutes and drain.

4. Masukkan daun ke dalam blender bersama garam, vanila dan 600ml air hangat. Dan blender hingga halus (jangan terlalu lama prosesnya). Add the leaves to a blender with salt, vanilla and 600ml of warm water. And blender until smooth (not too long the process)
5. Saring dengan saringan halus, taruh di wadah dan buang busanya simpan wadah tertutup dalam lemari es hingga mengental seperti puding. Strain with a fine sieve, place it in a container and throw away the foam, keep the container closed in the refrigerator until it thickens like a pudding.


6. Sajikan cincau hijau dgn saus santan, saus gula merah, pecahan es batu dan taburi nangka diatasnya. Serve green grass jelly with coconut milk sauce, brown sugar sauce, broken ice cubes and sprinkle jackfruits on top.

Note:
Supaya cincau hijau tidak langu, buang tulang daun dan rendam air mendidih selama 10 mwnit baru di proses. So that the green grass jelly is not unpleasant, remove the leaf bone and soak the boiling water for 10 minutes and then process it

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Telur Dadar Sumsum Sapi – Beef Marrow Omelet


TELUR DADAR SUMSUM SAPI – BEEF MARROW OMELET

Bahan/ingredients:
200 gr sumsum sapi, cuci dan iris 1 cm. 200 gr beef marrow, wash and cut 1 cm.
1 batang daun bawang iris halus. 1 stalks spring onion. Finely slice.
3 butir telur ayam kampung. 3 pcs of farmer egg.

Bumbu/seasoning:
2 siung bawang putih, haluskan. 2 cloves of garlic, ground
1 buah bawang merah, haluskan. 1 pcs of shallot, ground.
Sejumput lada bubuk. A pinch of pepper powder.
¼ sdt garam. ¼ tsp salt.

Cara/method:
1. Kocok telur bersama bumbu halus hingga rata. Beaten the eggs with ground seasoning until blended.
2. Masukkan sumsum dan daun bawang, aduk. Add marrow and spring onion, stir.
3. Panaskan teflon beri ½ sdm minyak sayur, dan tuang adonan telur, biarkan matang bagian bawahnya baru dibalik dan biarkan kedua sisi matang. Heat the teflon with ½ tbsp of vegetable oil, and pour the egg mixture, let the bottom ripe just turn over and let the two sides cook.
4. Pindahkan ke piring saji dan potong sesuai selera sebelum disajikan. Move to a serving plate and cut as your desire before serving.

#TelurDadarSumsumSapi #BeefMarrowOmelet #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
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