Pempek Kulit Ikan Tenggiri – Pempek Mackerel Skin

Pempek Kulit Ikan Tenggiri – Pempek Mackerel Skin

Bahan/ingredients:
300gr kulit ikan tenggiri. 300 gr mackerel skin.
3 butir telur. 3 pcs egg.
½ sdt lada bubuk. ½ tsp pepper powder.
1 sdt garam. 1 tsp salt.
30 gr santan kental. 30 gr coconut cream. (KARA)
160 gr tepung sagu tani. 160 gr Tani cornstarch.
25 gr tepung terigu. 25 gr flour
4 buah bawang merah. 4 pcs shallot.
2 siung bawang putih. 2 cloves garlic.

Saus cuko/cuko sauce:
500 gr gula merah. 509 gr brown sugar.
500 ml air. 500 ml water.
½ sdm garam. ½ tbsp salt.
75 gr cabe rawit, haluskan. 75 gr chili padi, ground.
15 siung bawang putih, haluskan. 15 cloves garlic, ground.
50 ml air asam jawa. 50 ml java tamarrind water.

Cara/method:
1. Masukkan semua bahan pempek dan bumbu kecuali tepung sagu ke dlm food procesor dan proces hingga adonan halus. Add all pempek ingredients and seasoning, except cornstarch into food procesor until soften.
2. Campur adonan dgn tepung sagu hingga kalis. Mix the batter and cornstarch until dull.
3. Bentuk Bulat gepeng dan goreng hingga keemasan. Make a round flatted shape.


4. Panaskan minyak dan goreng hingga keemasan. Heat okl and fried until golden.
5. Campur dan didihkan saus cuko. Mix and boiling cuko sauce.
6. Sajikan pempek dgn saus cuko. Serve pempek with cuko sauce.

#PempekKulitIkanTenggiri #PempekMackerelSkin #SeleraNusantara #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Tahu Aci – Stuffed Tofu Tapioca


TAHU ACI – STUFFED TOFU TAPIOCA

Bahan/ingredients:
10 buah tahu kecil (kuning padat lbh enak), potong diagonal dan goreng, tiriskan. Sy pakai yg tahu putih. 10 pcs tofu, diagonal cut and frying, strain. (Yellow solid tofu better). I use the white tofu.
150 gr tepung tapioka. 150 gr tapioca flour.
50 gr tepung terigu. 50 gr flour.
10 ekor udang, haluskan. 10 pcs shrimp, ground.
6 siung bawang putih, haluskan. 6 cloves garlic, ground.
½ sdt lada bubuk. ½ tsp pepper powdered.
1½ sdt garam. 1½ tsp salt.
10 btg daun bwg kecil, iris halus. 10 stalks scallion, finely slice.
120 ml air panas. 120 ml hot water.

Sambal kecap/dark sweet soy sauce:
4 buah cabe rawit. Haluskan. 4 pcs red chili padi. Ground.
1 siung bwg putih, haluskan. 1 cloves garlic. Ground.
2 buah bwg merah, haluskan. 2 pcs shallot, ground.

Cara/method:
1. Belah tahu dan keluarkan bagian putihnya. Cut tofu and take put the white part.
2. Campur semua bahan dan aduk, tuangkan air panas dan aduk dgn spatula kayu hingga kalis. Mix all ingredients and stir, pour hot water and stir with wooden spatula until smooth.

3. Siapkan minyak panas. Letakan adonan diatas tahu. Beri motif bagian atas dgn garpu. Heat oil. Put the dough over the tofu. Give the top of the fork motif.
4. Masukkan tahu aci dan goreng hingga keemasan. Add stuffed rpfu and frying until golden.

5. Tumis sebentar bwg merah dan bwg putih dan campur dgn bahan unt sambal. Saute awhile shallot and garlic and mix with other sambal kecap ingredients.
6. Sajikan bersama sambal kecap. Serve with sambal kecap.

#TahuAci #StuffedTofuTapioca #SeleraNusantara #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Otak Otak Bandeng – Milkfish Otak Otak

OTAK OTAK BANDENG – MILKFISH OTAK OTAK

Bahan/ingredients:
1 ekor bandeng berat kisaran 500gr. 1 pcs milkfish weight around 500gr.
2 sdm kelapa muda parut, sangrai dan haluskan. 2 tbsp grated rough coconut, roasted and ground.
6 buah bawang merah. 6 pcs shallot.
3 siung bawang putih. 3 cloves garlic.
3 butir kemiri. 3 pcs candle nut.
2 sdt ketumbar. 2 tsp coriander.
4 lembar daun jeruk, iris halus. 4 pcs lime leave, finely slice.
½ sdm cabe merah halus. ½ tbsp ground red chili.
½ sdt garam. ½ tsp salt.
⅛ sdt lada bubuk. ⅛ tsp pepper powder.
3 sdm santan kental. 3 tbsp coconut cream.(KARA).
Daun pisang untuk membungkus. Banana leaf for wrapping.
Benang dapur utk mengikat. Kitchen thread for tidding.
2 butir telur ayam kampung. (Aku pakai putihnya aja). 2 pcs farmer egg. (I use just the white egg)

Sambal kecap/dark sweet soy sauce:
4 buah cabe rawit. Haluskan. 4 pcs red chili padi. Ground.
1 siung bwg putih, haluskan. 1 cloves garlic. Ground.
2 buah bwg merah, haluskan. 2 pcs shallot, ground.

Cara/method:
1. Belah bagian punggung ikan bandeng tapi tidak putus. Kerok daging ikan dr ekor ke kepala. Sisihkan. Cut the back of the fish is not seperate. Bruised slowly with a spoon from tail to head. Set aside.
2. Haluskan bawang merah, bawang putih dan kemiri. Campur dgn bahan bumbu lain. Ground shallot, garlic and candle nut. Mix with other spices.
3. Haluskan daging bandeng dan buang duri yg tersisa. Ground milk fish and remove the thorns of fish remaining.
4. Campur daging ikan halus dgn semua bahan. Mix well ground fish with other ingredients.
5. Letakkan adonan ikan ke kulit ikan dan bungkus seperti di foto. Put the fish dough on the fish skun and wrapping like the photoes.
6. Kukus selama 15 menit, goreng dan potong sebelum disajikan. Steam for 15, frying before serving.
7. Tumis sebentar bwg merah dan bwg putih dan campur dgn bahan unt sambal. Saute awhile shallot and garlic and mix with other sambal kecap ingredients.
8. Siap disajikan dgn sambal kecap. Ready to serve with soy sambal.

#OtakOtakBandeng #MilkfishOtakOtak #SeleraNusantara #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Almond Thai Tea Chiffon Cake

A slice of Almond Thai Tea Chiffon Cake with a cup of black coffee is my morning energizer.

ALMOND THAI TEA CHIFFON CAKE

Bahan/ingredients:
8 btr kuning telur. 8 pcs egg yolks.
8 btr putih telur. 8 pcs white eggs
70 gr terigu rendah protein. 70 gr low protein flour. (Kunci biru)
50 gr almon bubuk. 50 gr almond powder.
80 gr gula pasir. 80 gr granulated sugar.
40 gr gula merah. 40 gr brown sugar.
2 sdm susu kental manis. 2 tbsp condensed milk. (Carnation)
80 ml minyak canola. 80 ml canola oil
100 ml susu evaporate. 100 ml evaporated milk. (Carnation)
½ sdt garam. ½ tsp salt.
1 kantong untuk teh. 1 pcs teabag.
1 sdm thai tea. 1 tbsp thai tea.

½ sdm coklat bubuk campur dgn 1 sdm air. Utk membuat motif. ½ tbsp cocoa powder diluted with 1 tbsp to make pattern.

Cara/method:
1. Panaskan oven 180C. Preheat oven 180C.
2. Rebus susu evaporate dgn thai tea yg sdh dimasukkan dlm kantong teh, sisihkan hingga suhu ruang, saring. Masukkan susu kental manis dan aduk hingga larut. Heat evaporated milk and thai tea on teabag, set aside until room temperarure, strain. Add condenced milk and stir until disolve.
3. Campur dan ayak tepung, almon bubuk, garam, dan sisihkan. Campur thai tea dgn susu kental manis, aduk dan sisihkan. Mix and sift flour, almond powder, salt, and set aside. Mix thai tea and condensed milk, set aside.
3. Kocok putih telur dgn kecepatan tinggi hingga mengembang dan kaku. Sisihkan. (2 menit dgn KitchenAid). Beat the egg with mixer high speed until fluffy and stiff. Set aside.(2 minutes using KitchenAid)
4. Kocok dgn kecepatan tinggi kuning telur dgn gula pasir dan gula merah hingga mengembang, (1,5 menit dgn KitchenAid). Beat with high speed egg yolks with granulated sugar and brown sugar until fluffy (1,5 minutes using KitchenAid)
5. Kocok dgn kecepatan rendah, masukkan campuran tepung dan thai tea bertahap. Masukkan minyak canola. Mixer slow speed, add mix flour and thai tea step by step, add canola oil.
6. Masukkan dan aduk dgn whisk atau ball mixer perlahan putih telur ke adonan kuning telur. Add and gently stir with whisk or mixer ball the white egg into egg yolk mixture
7. Ambil 2 sdm adonan san campur dgn adonan pasta coklat. Take 2 tbsp batter and mix with choco paste.
8. Tuang adonan kedalam loyang sifon 24 inch dan tuang adoanan coklat. Dan oven selama 45-50 menit. Pour into chiffon pan 25 inchand choco batter too. Bake for 45-50 minutes.
9. Keluarkan loyang dr oven dan balik loyang hingga cake dingin,keluarkan dr loyang dan potong sebelum disajikan. Take out the pan from oven and turning the pan dan leave to cool. Remove cake from pan, and slice before serving.

#AlmondThaiTeaChiffonCake #MommyBaker #FreshFromMyOven #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Kailan Kecap Kaldu ikan – Kailan Shoyu Dashi

KAILAN KECAP KALDU IKAN – KAILAN SHOYU DASHI

Bahan/ingredients:
300 gr sayur kailan muda. 300 gr baby kailan veggie.
500 ml air utk merebus sayur. 500 ml water for boiling veggie.
½ sdt salt.
Kecap asin kaldu secukupnya. Some shoyu dashi.

Cara/method:
1. Cuci bersih sayur kailan muda, tiriskan. Wash baby kailan veggie.
2. Rebus air dan garam, masukkan bag batang kailan selama 1 menit lalu rebus juga bagian daunnya selama 30 detik,tiriskan. Boiling water and salt, add part of veggie stem for 1 minute. And than boiling the leaves too for 30 second, strain.
3. Letakkan sayur rebus diatas piring dan sajikan bersama kecap kaldu jepang. Place the veggie on dish and serving with japanese shoyu dashi.

#KailanKecapKalduIkan #KailanShoyuDashi #AsiaCuisin #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Hiyayako – Cold Tofu

HIYAYAKO – COLD TOFU

Bahan/ingredients:
1 pak tahu sutra jepang. 1 pack japanese silken tofu.
1 batang daun bawang. Iris memanjang. 1 stalk spring onion, Julienne.
Katsuobushi secukupnya. Some dried fish/katsuobushi.
1 cm jahe parut kasar. 1 cm roughly grated ginger.
Kecap kaldu jepang secukupnya. Some japanese shoyu dashi.

Cara/method:
1. Potong tahu sutra dan letakkan di piring saji. Cut silken tofu and place on dish.
2. Letakkan irisan bwg daun dan katsuobushi diatas tahu. Add sliced spring onion and katsuobushi over the tofu.
3. Sajikan dingin bersama jahe parut dan kecap kaldu jepang (yg disiramkan diatas tahu). Serve cold with grated ginger and shoyu dashi (pour miexed ginger and shoyudashi over the tofu)

#Hiyayako #ColdTofu #JapaneseFood #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph

Nasi Goreng Kacang Polong & Lapjiong – Peas & Lapjiong Fried Rice

NASI GORENG KACANG POLONG & LAPJIONG -PEAS & LAPJIONG FRIED RICE

Bahan/ingredients:
2 porsi nasi. 2 portion rice.
100 gr kacang polong beku, rendam air panas, sisihkan. 100 gr frozen peas, soak on hot water, strain.
2 btg sosis babi/lapjiong, iris. 2 stalks pork sausage/lapjiong, slice.
2 btr telur kampung, kocok lepas. 2 pcs farmer egg, beaten.
2 buah bawang merah, cincang. 2 pcs shallot, chop.
4 siung bawang putih, cincang. 4 cloves garlic.
Garam dan pada secukupnya. Some salt and pepper.
2 sdt kecap ikan. 2 tap fish sauce.
1 sdm minyak sayur. 1 tbsp veggie oil.
½ sdm minyak wijen. ½ tbsp sesame oil.
½ sdm sambal AFA. (Sesuai selera) ½ tbsp Sambal AFA (as your desire)(wa Lam Djin Fa 0812 3227679

Cara/method:
1. Panaskan minyak sayur dan minyak wijen. Heat veggie oil and sesame oil.
2. Masukkan bawang merah dan bawang putih. Tumis hingga harum, masukkan lapjiong dan kacang polong, aduk 1 menit. Sisihkan di tepi wajan.. Add shallot and garlic, saute until fragrant, add lapjiong and peas, saute for 1 minute. Set aside on the edge of the frying pan.
3. Masukkan telur kocok diamkan 30 detik. Aduk bersama bahan lain. Masukkan nasi aduk, kecap ikan, garam, lada dan sambal AFA, aduk rata (boleh masukkan cabe rawit merah sesuai selera). Add beaten egg let stand for 30 second. Stir with other ingredients. Add rice, fish sauce, salt, pepper and Sambal AFA, stir well. (Can be add some red chili padi as your desire)
4. Nasi Goreng siap dihidangkan panas. Fried rice ready to serve hot.

Note:
Lapjiong bisa diganti dgn sosis sapi or ayam. Lapjiong can be change with beef or chicken sausage

#NasiGorengKacangPolongdanLapjiong #PeasandLapjiongFriedRice #AsianCuisin #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo #FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #FoodPhotograph