Sambal Bangkok – Bangkok Chili Sauce

SAMBAL BANGKOK – BANGKOK CHILI SAUCE

Bahan/ingredients:
3 buah cabe merah besar, cincang halus. 3 pcs red chili, finely chop.
5 buah cabe rawit merah Thai (atau cabe rawit merah), cincang halus. 5 pcs thai bird eye (or red cayenne), finely chop.
1 sdm cabe merah halus. 1 tbsp ground red chili
12 siung bawang putih, cincang halus. 12 cloves garlic, finely chop.
3/4 sdt garam. 3/4 tsp salt.
100 gr gula pasir. 100 gr granulated sugar:
80 ml cuka apel. 80 ml apple vinegar.
450 ml air. 450 ml water.
1 sdm minyak wijen. 1 tbsp sesame oil.
20 gr maizena + 50 ml air (utk pengental). 20 gr corn starch + 50 ml water (for thickener)

Cara/method:
1. Panaskan minyak wijen, tumis bwg putih hingga harum, masukkan cabe cincang tumis hingga harum. Heat sesame oil. Saute chopped garlic until fragrant, add chopped chili until fragrant.
2. Masukkan air, didihkan, masukkan cabe halus, cuka apple, garam dan gula. Biarkan mendidih, masukkan larutan pengental sambil diaduk rata. Add water, lets boiling. Add ground chilli, apple vinegar, salt and sugar. Lets boiling, add thickener mixture while stirring.
3. Simpan di dalam wadah dan biarkan suhu ruang dan siap gunakan. Store in container until room temperature and ready to use.
4. Simpan tertutup di dlm lemari es. Keep it covered in the refrigerator.

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KREMES


K R E M E S

Bahan/ingredients:
25 gr tepung beras. 25 gr rice flour.
110 gr tepung tapioka. 110 gr tapioca flour.

250 ml kaldu rebusan ayam kuning/kuah soto. 250 ml boiled broth of yellow chicken/soup of soto.
50 ml santan kental siap pakai. 50 ml instant thick coconut milk. (Kara)
3 butir kemiri, haluskan. 3 pcs candlenut, finely ground.
3 siung bawang putih. 3 clove of garlic.
Garam secukupnya. Some salt.
¼ sdt lada bubuk. ¼ tsp pepper powder.
1 sdt ketumbar bubuk. 1 tsp coriander powder.
1 btr telur ayam kampung. 1 pcs farmer egg.

Cara/method:
1. Panaskan minyak utk menggoreng. Heat oil for deep fry.
2. Campur semua bahan kremesan. Combine kremes ingredients.
3. Pastikan minyak untuk menggoreng sudah panas. Masukkan 1 sendok sayur adonan kremes. Biarkan menyebar dan bersarang, angkat dan lipat. Goreng hingga keemasan, angkat dan tiriskan. Make sure the oil for frying is hot. Add 1 spoon of kremes dough. Let spread and nest, lift and fold. Fry until golden, remove and drain.
Lihat video ini/watch this video

4. Pastikan kremes sudah tidak panas, alasi toples dgn kertas roti/tisue dapur, masukkan kremes ke dalam toples dan tutup rapat. Make sure the kremes are not hot, match the jar with bread paper /kitchen tissue, put the kremes into the jar and seal the jar.

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Thai Mango Salad With Crispy Pork Skin


THAI MANGO SALAD WITH CRISPY PORK SKIN

Bahan/ingredients:
350 gr daging mangga muda, cacah kasar. 350 gr unripe mango, roughly chop.
Kacang tanah. Peanut.
Rambak babi. Crispy pork skin.

Bahan saus salad/dressing ingredients:
1 siung bawang putih. 1 clove of garlic.
2 buah bawang merah, iris kasar. 2 pcs of shallot, roughly slice.
4 buah jeruk nipis, ambil airnya, 4 pcs lime, just take the juice.
3 buah cabe rawit merah. 3 pcs red cayenne pepper.
2 sdm gula pasir. 2 tbsp granulated sugar.
2 sdm kecap ikan. 2 tbsp fish sauce. (Gold fish)
1 sdm udang kecil sangrai. 1 tbsp roasted tiny shrimp.

Cara/method:
1. Tumbuk kasar bawang putih dan cabe rawit. Roughly mashed garlic and cayenne pepper.
2. Tambahkan gula pasir, udang, air jeruk nipis dan irisan bawang merah, aduk rata. Add sugar, shrimp, lime juice and sliced shallot.
3. Campur dressing dgn mangga muda. Combine the dressing and unripe mango.
4. Sajikan dgn taburan kacang tanah dan rambak babi. Serving with peanut and crispy pork skin.

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Kari Kambing Surabaya – Surabaya Lamb Curry


KARI KAMBING SURABAYA – SURABAYA
LAMB CURRY

Bahan/ingredients:
200 gr paru kambing. 200 gr lung goat
200 gr usus. 200 gr goat intestines
200 gr tulang kambing. 200 gr ribs of goats.
200 gr babat. 200gr tripe goat
2 batang sereh, kepeak. 2 stalks of lemongrass, crush.
8 lbr daun jeruk. 8 pcs lime leaves.
2 cm lengkuas. 2 cm galangal.
Garam secukupnya. Some salt.
3000 ml air panas. 3000 ml hot water.
300 ml santan kental instant. 300 ml heavy coconut milk (KARA)
75 ml minyak sayur utk menumis. 75 ml veggie oil for saute.

Rempah utuh/whole herbs:
10 btr kapulaga. 10 pcs cardamom.
3 cm kayu manis. 3 cm cinnamon.
20 lbr daun kare. 20 lbr curry leaves.
½ sdt klabat. ½ tsp fenugreek.
6 buah adas. 6 pcs fennel.

Bumbu halus/ground spices:
20 buah bawang merah. 20 pcs of shallot.
15 siung bawang putih. 15 cloves of garlic.
1 sdm cabe merah halus. 1 tbsp ground chili.
8 butir kemiri. 8 pcs candlenut.
1 sdt ketumbar. 1 tbsp coriander.
½ sdt jinten. ½ tsp caraway.
¼ buah pala. ¼ pcs nutmeg.
¼ sdt lada bubuk. ¼ tsp pepper powder.
½ sdm gula merah. ½ tbsp brown sugar.
1 cm kencur. 1 cm fragrant ginger.
2 cm jahe. 2 cm ginger.
3 cm kunyit bakar. 3 cm grilled turmeric.

Pelengkap/condiment:
Nasi. Rice.
Sambal. Sambal
Jeruk nipis. Lime.
Bawang merah goreng. Fried shallot.
Daun bawang. Scallion/spring onion.

Cara/methods:
1. Cuci dan rebus selama 5 menit bahan kambing, buang air rebusannya. Wash and boil for 5 minutes goat ingredients, remove the boiled water.
2. Masukkan rempah utuh kedalam kantung rempah. Insert whole herbs into herbal bag:
3. Tumis bumbu halus hingga matang benar. Saute ground spices until well cook.
4. Didihkan air. Masukkan kantung rempah, bumbu halus, sereh, daun jeruk, lengkuas dan kambing ke dalam panci slow cooker dan siramkan air mendidih ke slow cooker. Dan setting high slow cooker. Boiling water. Add herbal bag, ground spices, lemongrass, lime leaves, galangal and goat into slow cooker bowl and pour boiling water into slow cooker.
5. Bila sudah mendidih setting low pada slow cooker, masukkan garam dan santan kental, aduk rata. Dan biarkan kambing empuk. When boiling, low setting on slow cooker, add salt and thick coconut milk, stir well. And let the lamb tender.
6. Sajikan panas bersama pelengkap. Serving hot with condiments.

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Choco Coffee Pudding Jelly With Kahlua Sauce


CHOCO COFFEE PUDDING JELLY WITH KAHLUA SAUCE

Bahan/ingredients:
1 bungkus agar2 putih. 1 pack agar plain. (Swallow)
1 bungkus jelly putih. 1 pack jelly plain. (Nutrijel)
1000 ml susu segar tawar. 1000 ml plain fresh milk. (Greenfield)
600 ml krem kental. 600 ml whipping cream. (Greenfield)
160 gr gula pasir (sesuai selera). 160 gr granulated sugar (as your desire)
½ sdt ekstrak vanila. ½ tsp vanilla extract.
20 gr coklat bubuk. 20 gr cocoa. (Hersley’s super dark)
15 gr kopi instant. 15 gr instant coffee. (Nescafe)

Saus Kahlua/Kahlua sauce:
300 ml susu segar tawar. 300 ml plain fresh milk. (Greenfield)
100 ml krem kental. 100 ml whipping cream. (Greenfield)
2 sdm gula pasir.(sesuai selera). 2 tbsp granulated sugar.
2 sdm tepung custard. 2 tbsp custard flour.
2 sdm Kahlua. 2 tbsp Kahlua.

Cara/method:
1. Membuat puding/ how to make pudding:
** Campur susu, krem kental, gula, jelly dan agar2. Masak sambil aduk hingga mendidih dgn api sedang. . Combine fresh milk, whipping cream, sugar, jelly and agar. Cook while stirring until boiling with medium heat.
** Campur kopi dgn 20 ml air panas hingga cair. Sisihkan. Combine coffee with 20 ml hot water until liquidfired. Set aside.
** Campur coklat dgn 40 ml air, aduk hingga bertekstur pasta. Sisihkan. Combine cocoa with 40 ml water, stirring until paste textured. Set aside.
** Adonan puding yg sdh mendidih bagi menjadi 3 bagian/separated into 3 part of pudding mixture:
-600 ml adonan puding di campur dgn pasta coklat. Aduk rata dan pastikan panasnya terjaga. Combine 600 ml pudding mixture with choco paste. Stir well and make sure heat is maintained.
-600 ml adonan puding campur dgn kopi. Pastikan panasnya terjaga. Combine 600 ml pudding mixture with coffee. Make sure heat is maintained.
-400 ml adonan puding, beri 1 sdm adonan kopi dan beri vanila, aduk hingga rata, pastikan panasnya terjaga. Combine 400 ml pudding mixture, add 1 tbsp coffee mixture and add vanilla, stir and make sure heat is maintained.
2. Cara membentuk lapisan/how to make the layer:
Basahkan loyang ukuran 20x15x20cm spy puding mudah lepas nantinya. Wash loaf pan size 20x15x20cm so pudding easily lose later.
Tuang adonan coklat, biarkan agak dingin tuang adonan vanila, bila sdh mulai dingin tuang adonan kopi dan lakukan terus selang seling hingga seluruh adonan habis. Simpan di lemari es 2 jam sebelum disajikan. Pour the choco mixture, let a little chill pour vanilla mixture, when it is cold start pour the coffee mixture and do continue to alternate hose until the mixture runs out. Store in the fridge 2 hours before serving.
3. Membuat saus Kahlua/How to make Kahlua Sauce:
Campur semua bahan saus kecuali Kahlua dan panaskan sambil diaduk, matikan api bila adonan meletup dan beri kahlua, aduk. Matikan api. Mix all sauce ingredients except kahlua and heat while stirring, turn off the heat when the mixture explodes. Turn off the fire and add kahlua, stir.
4. Sajikan puding dgn saus kahlua. Serve cold the pudding and add some kahlua sauce.

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Brokoli Bawang Putih – Broccoli Garlic


BROKOLI BAWANG PUTIH – BROCCOLI GARLIC

Bahan/ingredients:
1 buah brokoli (250 gr). 1 pcs broccoli (250 gr)
3 siung bawang putih, cincang halus. 3 cloves of garlic, finely chop.
1 sdm minyak olive. 1 tbsp olive oil.
20 ml air panas. 20 ml hot water.

Cara/method:
1. Rebus brokoli 1 menit, tiriskan. Boiling broccoli for 1 minutes, strain.
2. Panaskan minyak, tumis bawang putih hingga harum dan keemasan. Sisihkan. Heat oil, saute garlic until fragrant and holden. Set aside.
3. Masukkan brokoli beri lada, kecap asin secukupnya dan air panas, aduk. Add broccoli, add some pepper, soy sauce and hot water, stir.
4. Letakkan diatas piring saji dan taburi bawang putih goreng. Place on serving dish and sprinkle with fried garlic.

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Tumis Ayam Basil Ala Thai Dgn Mede – Thai Chicken Basil With Cashew


TUMIS AYAM BASIL ALA THAI DGN MEDE – THAI CHICKEN BASIL WITH CASHEW

Bahan/ingredients:
500 gr paha tanpa tulang, potong dadu (bisa diganti dada ayam tanpa tulang. . 500 gr boneless chicken thigh, cut cube. (Can be change with boneless chicken breast)
8 siung bawang putih kupas. 8 cloves of peeled garlic
3 buah cabe merah kriting/Cabe Thai. (Boleh tambah cabe rawit bila suka pedas) 3 pcs curly red chili/Thai Chili. (Ut some red cayenne if you like spicy)
40 gr kacang mede sangrai (kugunakan air fryer 120C selama 15 menit). 40 gr roasted cashew (I used air fryer 120C for 15 minutes)
2 sdm minyak utk menggoreng. 2 tbsp oil for frying. (Olive oil)
15 gr daun basil. 15 gr of basil leaves.

Bumbu/Seasoning:
1 sdm saus tiram. 1 tbsp of oyster sauce.
½ sdt kecap asin light. ½ tbsp of light soy sauce
1 sdm kecap manis. 1 tbsp of dark sweet soy sauce. (Tropicana)
1 sdt kecap cap jamur. 1 tsp mushroom soy sauce.
1 sdt minyak wijen. 1 tsp sesame oil.
1 sdt madu. 1 tsp honey. (Tropicana)

Cara/method:
1. Tumbuk kasar cabe dan bawang putih, sisihkan. Roughly ground chili and garlic using mortar and pestle, set aside.
2. Cuci dan tiriskan daun basil. Wash and strain basil leaves.
3. Campur bumbu, sisihkan. Combine seasoning. Set aside.
4. Panaskan minyak, masukkan bawang putih dan cabe, tumis hingga harum. (20 second) Heat oil, add garlic and chili, saute until fragrant. (20 detik)

5. Masukkan ayam tumis hingga berubah warna (5 menit), masukkan bumbu dan aduk rata.(5 menit) masukkan daun basil, aduk rata (1 menit) dan matikan api. Add chicken, saute until changing color (5 minutes), add seasoning and stir well (5 minutes), add basil leaves, stir well (1 minute) and switch off the stove.
6. Sajikan panas dgn nasi, telur mata sapi dan taburi kacang mede. Serving hot with rice, sunny side up and sprinkle with cashew.

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