Durian Cake

DURIAN CAKE

Bahan/ingredients:
6 butir kuning telur. 6 pcs egg yolk.
5 butir putih telur. 5 pcs white egg
150 gr mentega tawar. 150 gr unsalted butter.
140 gr gula pasir (sesuaikan dengan kemanisan  duriannya). 140 gr granulated sugar (adjust the sweetness of the durian)
100 gr tepung rendah protein. 100 gr low protein flour.
75 gr almond bubuk. 75 gr almond powder.
½ sdt garam. ½ tsp salt.
100 gr daging durian + 50 ml susu tawar, campur, hancurkan dan saring. 100 gr durian + 50 ml plain milk, combine, mashed and strain.

Cara/method:
1. Panaskan oven 160C (sesuaikan dgn iven anda). Oles loyang persegi 20 cm dengan mentega dan alasin dgn kertas roti. Campur tepung terigu, tepung almond dan garam, sisihkan. Preheat oven 160C(adjust to your oven). Oles a 20 cm square pan with butter and cover with baking paper. Mix flour, almond flour and salt, set aside.
2. Kocok putih telur hingga mengembang kaku dengan kecepatan tinggi dan sisihkan. Beat the egg whites until they inflate stiffly at high speed and set aside.
2. Kocok dengan mixer kecepatan tinggi gula dan mentega, hingga mengembang. Masukkan satu persatu kuning telur, kocok hingga adonan pucat. Beat with a high speed sugar and butter mixer, until it expands. Add one by one egg yolk, beat until the mixture is pale.

3. Ubah kecepatan mixer di paling rendah. Masukkan bahan kering dan terakhir masukkan daging durian. Change the mixer speed at the lowest. Add the dry ingredients and finally add the durian meat.
4. Matikan mixer, masukkan bertahap putih telur ke adonan kuning telur sambil diaduk balik dan rata. Turn off the mixer, add the egg white gradually into the egg yolk mixture while stirring back and evenly.
5. Panggang cake 20 menit atau hingga permukaan cake kecoklatan. Lakukan test dengan tusuk sate untuk memastikan cake sudah matang.  Bake the cake for 20 minutes or until the surface of the cake is browned. Do a test with a skewer to make sure the cake is cooked.

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Bakso Tahu Goreng – Fried Tofu Ball

BAKSO TAHU GORENG  – FRIED TOFU BALL

Bahan/ingredients:

300 gr tahu putih, hancurkan dgn tangan atau garpu. 300 gr white tofu, mashed with your hand or fork.

1 batang bawang daun, iris halus. 1 stalk of sring onion, finely slice.

25 gr putih telur. 25 gr white egg.

20 gr tepung beras. 20 gr rice flour.

10 gr tapioka. 10 gr tapioca.

Bumbu/seasoning:

3 siung bawang putih, haluskan. 3 cloves of garlic, ground.

2 butir kemiri, haluskan. 2 pcs candlenut, ground.

½ sdt ketumbar. ½ tsp coriander.

¼ sdt garam atau sesuai selera. ½ tsp salt or to taste.

Lada secukupnya. Some pepper.

Pelapis kering/dried coating:

Tepung tapioka secukupnya. Some tapioca.

Cara/method:

1. Campur tahu, putih telur, bawang daun  dan bumbu hingga rata. Mix the tofu, egg white, spring onion and spices until blended.

2. Masukkan tepung dan campur rata.(jangan terlalu lama mengaduknya). Add flour and mix well (don’t stir too long).

3. Panaskan minyak. Heat oil.

4. Ambil ½ sdm adonan dan bulatkan asal, gulingkan ke tepung tapioka kering dan masukkan ke minyak panas goreng hingga keemasan, tiriskan. (Aku proses lagi setelah di goreng dgn air fryer suhu 160 C selama 5 menit utk mengeluarkan minyak). Take ½ tbsp of dough and round it off, roll it to dry tapioca flour and put it in hot oil fry until golden, drain. (I process it again after being fried with an air fryer temperature of 160 C for 5 minutes to remove the oil).

5. Sajikan dengan sambal kecap manis, cabe dan bawang putih goreng. Serve with sweet soy sauce, chili and fried garlic.

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Nasi Goreng XO Kembang Kol – XO Cauliflower Fried Rice

NASI GORENG XO KEMBANG KOL – XO CAULIFLOWER FRIED RICE

Bahan/ingredients:

1 buah (120gr) kembang kol, gunakan bagian bunganya, cuci dan hancurkan dgn food processor (TDK smp halus). 1 pcs (120gr) cauliflower, use the flowers, wash and destroy with a food processor (not until smooth)

5 buah petai, iris. 5 pcs of bitter beans, sliced,

2 buah cabe rawit merah, iris.  2 pcs of red cayenne, sliced.

¼ buah bawang bombay, iris. ¼ pcs of onion, sliced.

2 siung bawang putih, cincang. 2 cloves of garlic. Chopped.

1 lbr bacon, iris kecil. 1 pcs bacon, small cut..

½ sdm bumbu XO. ½ tbsp XO sauce.

1 sdm minyak olive. 1 tbsp olive oil.

Pelengkap/condiment:

1 telur ceplok mata sapi. 1 pcs sunny side up egg.

Almond oven sesuai selera. Roasted almond to taste


Cara/method:

1. Panaskan minyak, masukkan bawang putih tumis hingga harum, masukkan bawang bombay, tumis hingga harum. Masukkan bacon and petai, tumis 1 menit heat oil, add garlic and saute until fragrant, add onion saute until fragrant, add bacon and bitter beans, saute for 1 minute.

2. Masukkan bumbu XO aduk rata, masukan nasi kembang kol, aduk 1 menit. Masukkan telur kocok diamkan 30 detik, aduk, coba rasa tambah garam sesuai selera. Add the XO spices mix well, add the cauliflower rice, stir for 1 minute. Add the beaten egg, let stand 30 seconds, stir, try to taste salt according to taste.

3. Pindahkan nasi goreng kembang kol ke piring saji dan sajikan dgn telur ceplok dan almond. Transfer the cauliflower fried rice to the serving plate and serve with the fried egg and roasted almond.



Note:
Cocok untuk yang berdiet karbo. Suitable for carbo dieters

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Salad Buah – Fruit Salad

SALAD BUAH – FRUIT SALAD

Bahan/ingredients:

Untuk buah sesuaikan pilihan anda, namun pilih buah yg tdk terlalu mengandung air. Buah yg mengandung banyak air menyebabkan salad akan berlebihan cairan. For fruit as your choice, but choose fruits that are not too watery. Fruit that contains a lot of water causes the salad to be too fluid.

2 buah plum merah. 2 pcs of red plum.

16 buah anggur merah. 16 pcs of red grapes.

2 buah apel Malang. 2 pcs of Malang’s apple.

1 buah golden kiwi. 1 pcs golden kiwi.

Taburan/Topping:

Keju cheddar parut secukupnya. Some cheddar cheese.

30 gr almond oven. 30 gr roasted almond

Saus/dressing:

100 gr greek yogurt plain.

30 gr cream cheese. (Philadelphia)

50 gr mayonnaise.

10 gr gula halus atau sesuai selera. 10 gr castor sugar or to taste.

10 gr parmesan bubuk. 10 gr parmesan powder.

Cara/method:

1. Kupas dan potong apel, rendam di air garam selama 5 menit dan tiriskan. Peel and cut apples, soak in salt water for 5 minutes and drain..

2. Potong buah plum. Cut the plum.

3. Kupas dan potong kiwi. Peel and cut kiwi.

4. Belah dan buang biji anggur. Cut and remove seeds the grapes.

5. Campur semua buah dalam mangkuk besar. Combine all fruits on big bowl.

6. Campur bahan saus di mangkuk dan campur perlahan dengan buah. Mix the sauce ingredients in a bowl and mix slowly with the fruit.

7. Pindahkan salad ke mangkuk saji, taburi almond dan keju cheddar. Transfer the salad to the serving bowl, sprinkle with almonds and cheddar cheese.

Note:

Sebaiknya salad buah segera dikonsumsi, dan hanya boleh disimpan di wadah tertutup dalam lemari es max 6 jam setelah di proses. It is recommended that fruit salad be consumed immediately, and may only be stored in a closed container in the refrigerator max 6 hours after processing.

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JAPANESE CHEESE PILLOW CAKE


Bahan/ingredients:

150 gr tepung rendah protein + ½ sdt garam. 150 gr low protein flour + ½ tsp salt. (Kunci biru).

125 gula pasir. 125 gr granulated sugar.

60 gr mentega. 60 gr butter. (Elle & Vire).

20 gr minyak canola. 20 gr canola oil.

50 gr cream cheese. 50 gr cream cheese. (Philadelphia).

50 ml susu segar tawar. 50 ml plain fresh milk.

7 butir kuning telur. 7 pcs egg yolk.

7 butir putih telur. 7 pcs white egg.

½  sdt vanilla. ½ tsp vanilla.

Keju cheddar parut untuk taburan. Grated cheddar cheese for topping.

Cara/method:

1. Panaskan minyak dan butter sampai terlihat gelembung. Heat oil and butter until bubbles appear.

2. Panaskan oven 180C. Lapisi Loyang loaf 20x15cm dgn kertas roti. Campur tepung dan garam. Campur cream cheese dgn susu. Preheat oven 170 C. Coat a loaf 20x15cm pan with baking paper. Mix flour and salt. Mix cream cheese and milk.

3. Masukkan terigu kedalam larutan minyak yang masih panas, aduk cepat sampai rata menggunakan whisk. Add the flour in the oil mixture that is still hot, stir quickly until it is even using whisk.

4. Masukan kuning telur satu persatu, masih menggunakan whisk, masukkan campuran cream cheese, vanila dan aduk sampai tercampur rata. Add egg yolks one by one, still using whisk, add mixed cream cheese, vanilla and stirring until evenly mixed.

5. Kemudian kocok putih telur kecepatan sedang hingga mengembang, kemudian masukan gula bertahap sampai lembut berjejak. Then beat the egg white with medium speed until it expands, then enter the sugar gradually until soft peak.

6.  Masukkan putih telur ke adonan telur bertahap sambil di aduk balik. Tuang ke loyang. Taburi keju parut. Add the egg whites to the egg mixture gradually while stirring back. Pour into a baking pan. Sprinkle with grated cheese.

7. Letakkan loyang yang sudah berisi adonan cake ke loyang berisi air panas dan panggang dengan suhu 190 C selama 15 menit, keluarkan loyang dan buat goresan sedikit di bagian atas cake. Dan kembalikan lagi ke oven, dan turunkan suhu di 170 dan panggang selama 45-50 menit. (sesuaikan dgn oven anda). Place a baking pan that has filled the cake mixture into a pan of hot water and bake it at 190 C for 15 minutes, remove the pan and make a slight scratch on the top of the cake. And return it to the oven, and lower the temperature to 170 C and bake for 45-50 minutes. (adjust to your oven)

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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.

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