Ingkung Ayam Pedas Jogjakarta- Jogjakarta Spicy Ingkung Chicken

INGKUNG AYAM PEDAS JOGJAKARTA – JOGJAKARTA SPICY INGKUNG CHICKEN

Bahan/ingredients:
1 ekor ayam kampung utuh belah dadanya. 1 pcs farmer chicken, cut the breast.
300 ml santan dr ½ buah kelapa (saya pakai 200 ml santan KARA). 300 ml coconut milk form ½ coconut. (I use 200 ml KARA coconut milk)
2 lbr daun salam. 2 pcs indonesia bayleaf.
1 btg sereh, keprak.1 stalks lemongrass, crush.
4 lbr daun jeruk. 4 pcs lime leaves.
400 ml air panas. 400 ml hot water
1 sdm air asam jawa. 1 tbsp java tamarind water.

Bumbu/spices:
10 buah cabe kriting. 10 pcs curly chili.
5 buah cabe rawit merah. (Sesuai selera). 5 pcs red cayenne (as your desire).
8 buah bawang merah. 8 pcs shallot.
5 siung bawang putih. 5 cloves garlic.
2 cm kunyit. 2 cm turmeric.
1 cm kencur. 1 cm fragrant ginger.
½ sdm ketumbar. ½ tbsp coriander.
½ sdt merica. ½ tsp pepper.
3 butir kemiri. 3 pcs candlenut.
2 cm jahe. 2 cm ginger.
3 cm lengkuas. 3 cm galangal.
½ sdm gula merah. ½ tbsp brown sugar.
1 sdt garam. 1 tsp salt.

Cara/method:
1. Goreng ½ matang semua bahan bumbu dan haluskan. (Aku pakai blender khusus bumbu). Half cooked all spices and ground the spices. (I used spices blender)
2. Tumis bumbu, dgn sereh, daun salam dan daun jeruk hingga harum, tambah garam dan gula merah. Tuang air panas dan aduk. Saute the spices with sereh, bayleaf and lime leaves until fragrant. Add salt and brown sugar, pour hot water and stirring.
3. Masukkan air asam dan ayam. Rebus hingga air berkurang. Add tamarind water and chicken. Boiling until reduce the water.
4. Masukkan santan dan didihkan hingga ayam empuk. Add coconut milk and boiling until chicken tender.
5. Setelah ayam empuk pindahkan ayam ke piring saji dan sisa kuah santan sajikan terpisah bersama sambal trasi dan nasi. After chicken tender place on dish and serving with remaining coconut soup, sambal belacan and rice.

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

Read this story about Ingkung Ayam
http://rifaarroyan.blogspot.co.id/2016/12/mengulik-sejarah-dan-filosofi-ayam.html?m=1

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Ingkung Ayam Jogjakarta – Jogjakarta Ingkung Chicken


INGKUNG AYAM JOGJAKARTA – JOGJAKARTA INGKUNG CHICKEN

Bahan/ingredients:
1 ekor ayam kampung utuh belah dadanya. 1 pcs farmer chicken, cut the breast.
300 ml santan dr ½ buah kelapa (saya pakai 200 ml santan KARA). 300 ml coconut milk form ½ coconut. (I use 200 ml KARA coconut milk)
2 lbr daun salam. 2 pcs indonesia bayleaf.
1 btg sereh, keprak.1 stalks lemongrass, crush.
4 lbr daun jeruk. 4 pcs lime leaves.
400 ml air panas. 400 ml hot water
1 sdm air asam jawa. 1 tbsp java tamarind water.

Bumbu/spices:
8 buah bawang merah. 8 pcs shallot.
5 siung bawang putih. 5 cloves garlic.
2 cm kunyit. 2 cm turmeric.
1 cm kencur. 1 cm fragrant ginger.
½ sdm ketumbar. ½ tbsp coriander.
½ sdt merica. ½ tsp pepper.
3 butir kemiri. 3 pcs candlenut.
2 cm jahe. 2 cm ginger.
3 cm lengkuas. 3 cm galangal.
½ sdm gula merah. ½ tbsp brown sugar
1 sdt garam. 1 tsp salt.

Cara/method:
1. Goreng ½ matang semua bahan bumbu dan haluskan. (Aku pakai blender khusus bumbu). Half cooked all spices and ground the spices. (I used spices blender)
2. Tumis bumbu, dgn sereh, daun salam dan daun jeruk hingga harum, tambah garam dan gula merah. Tuang air panas dan aduk. Saute the spices with sereh, bayleaf and lime leaves until fragrant. Add salt and brown sugar, pour hot water and stirring.
3. Masukkan air asam dan ayam. Rebus hingga air berkurang. Add tamarind water and chicken. Boiling until reduce the water.
4. Masukkan santan dan didihkan hingga ayam empuk. Add coconut milk and boiling until chicken tender.
5. Setelah ayam empuk pindahkan ayam ke piring saji dan sisa kuah santan sajikan terpisah bersama sambal trasi dan nasi. After chicken tender place on dish and serving with remaining coconut soup, sambal belacan and rice.

Note:
Kuah santan sisa rebusan bisa utk makan bubur atau utk areh gudeq. Remaining coconut milk soup can be eat with porridge or areh gudeq.

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

Read this story about Ingkung Ayam
http://rifaarroyan.blogspot.co.id/2016/12/mengulik-sejarah-dan-filosofi-ayam.html?m=1

Nasi Karaage Saus Telur Asin – Karaage in Salted Egg Sauce Rice

NASI KARAAGE SAUS TELUR ASIN – KARAAGE IN SALTED EGG SAUCE RICE

Untuk sajian per porsi. For personal serving

Bahan/ingredients:
1 buah paha ayam probiotik tanpa tulang, potong kotak. 1 pcs boneless probiotik chicken thigh, cut cube.

Bumbu perendam/marinate:
1 siung bawang putih, haluskan. 1 cloves garlic, ground.
⅛ sdt garam, ⅛ tsp salt.
⅛ sdt lada bubuk. ⅛ tsp pepper powder.
⅛ sdt ngohiong bubuk. ⅛ tsp five spice powder.
½ sdm mirin. ½ tbsp mirin.
1 sdm sake. 1 tbsp sake.

Bahan saus/sauce ingredients:
1 butir kuning telur asin matang, haluskan. 1 pcs cooked salted egg yolk, mashed.
2 sdm mentega tawar. 2 tbsp unsalted butter. (Elle & Vire)

Bahan pencelup kering/dried dipping ingredients:
2 sdm tepung beras. 2 tbsp rice flour.
1 sdm tepung maizena. 1 tbsp corn starch.
¼ sdt garam. ¼ tsp salt.
⅛ sdt lada bubuk. ⅛ tsp pepper powder.

Pelengkap/condiment:
Semangkuk nasi panas. A bowl of hot rice.
Nori secukupnya. Some seaweed/nori.
Biji wijen secukupnya. Some sesame seed.
Acar jahe merah. Pickled red ginger. (gari in Japanese)
2 buah cabe rawit merah, iris. 2 pcs red cayanne, slice
Semangkuk miso sup. A bowl of miso soup.

Cara/Method:
1. Campur daging ayam dgn bumbu perendam dan diamkan di lemari es selama 2 jam. Marinate chicken and refrigerate for 2 hours.
2. Panaskan minyak dan campur bahan kering. Head oil and combine dried ingredients.
3. Campur daging ayam dgn bahan kering dan masukkan ke dalam minyak panas, goreng hingga kecoklatan dan tiriskan. Combine chicken with dried ingredients and enter into hot oil, frying until golden and strain.
4. Panaskan mentega, masukkan kuning telur asin, aduk hingga rata. Masukkan karaage dan aduk rata. Heat butter, add mashed salted egg, stirring. Add karaage and stir well.
5. Siapkan nasi panas dlm mangkuk saji, letakkan karaage saus telur asin diatasnya lalu taburi pelengkap seperti pada foto dan sajikan dgn miso sup. Prepare hot rice on a bowl, place karaage in salted egg sauce on rice, and then sprinkle with other condiment look like in photo and serving with miso soup.

#NasiKaraageSausTelurAsin #KaraageInSaltedEggSauceRice #MisoSiru #AsiaCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Bolu Jadoel Vanila – Classic Vanilla Cake


BOLU JADOEL VANILA – CLASSIC VANILLA CAKE

Bahan/ingredients:
10 btr kuning telur kampung segar. 10 pcs fresh farmer egg yolk.
8 btr putih telur kampung segar. 8 pcs fresh farmer white egg.
150 gr gula pasir. 150 gr granulated sugar.
180 gr mentega leleh. 180 gr melted butter. (Anchor)
160gr terigu utk kue. 160 gr cake flour. (Kunci biru)
20 gr maizena. 20 gr corn starch.
20 gr susu bubuk. 20 gr milk powder.
⅓ sdt garam. ⅓ tsp salt
1 sdt Vanilla. 1 tsp vanilla extract.

Cara/Method:
1. Panaskan oven 170 C, oles loyang 20×20 dgn mentega (yg ini aku pakai loyang 22×22 jd lbh tipis 😜). Preheat oven 170C, brush the pan 20×20 with butter. (I used 22×22 pan more thin😜)
2. Campur tepung, susu, maizena dan garam, sisihkan. Combine flour, milk powder, corn starch and salt, set aside.
3. Kocok dgn kecepatan tinggi gula dan telur hingga mengembang. Mixer high speed sugar and eggs until fluffy.

4. Sambil di kocok dgn kecepatan rendah masukkan tepung bertahap. Gradually add flour while mixing in slow speed.
5. Masukkan mentega leleh dan vanila, aduk sebentar dan matikan mixer. Add melted butter and vanilla extract, mixer a while and turn off mixer.
6. Tuang adonan putih kedalam loyang. Pour the white batter into the pan
7. Oven selama 40 menit. Bake for 40 minutes.
8. Gunakan api kecil atas selama 4 menit supaya permukaan cake kekuningan. use a small top fire for 4 minutes so that the holden cake surface.

9. Keluarkan dr loyang, biarkan suhu ruang, diiris sebelum disajikan atau hias sesuai selera.. Take out from the pan, lets room temperature, slice before serving or garnish as your desire.

Note:
Kalo anda menggunakan telur ayam boiler, cukup 8 butir kuning telur dan 6 btr putih telur.
If you use boiler chicken eggs, just 8 eggs and 6 eggs.


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

Gule Kambing – Lamb In Coconut Milk

GULE KAMBING LAMB IN COCONUT MILK

Bahan/ingredients:
1000 gr daging Kambing berikut tulangnya, potong-potong kecil. 1000 gr lamb with lamb ribs, cut on small.
1000 ml santan cair. 1000ml light coconut milk.
250 ml santan kental. 250 ml heavy coconut milk.
5 buah bunga cengkih. 5 pcs cloves.
5 cm kayu manis. 5 cm cinnamon.
4 bh kapulaga. 4 pcs cardamom.
5 butir klabet/adas. 5 buah fennel.
2 batang serai, keprak. 2 stalks lemongrass, crust.
6 lbr daun jeruk, 6 pcs lime leaves.
1 lbr daun kunyit. 1 lbr turmeric leaves.
1 sdm air asam. 1 tbsp tamarind juice.
Garam secukupnya. Some salt.
3 sdm minyak untuk menumis. 3 tbsp oil for saute.
2 sdm kelapa sangrai parut. 2 tbsp toasted coconut powder.

Bumbu halus/ground spices:
6 cabai merah besar. 6 pcs big red chili.
Cabe cabe sesuai selera. Chili padi optional.
6 siung bawang putih. 6 cloves garlic
10 bh bawang merah. 10 pcs shallot.
6 bh kemiri sangrai. 6 pcs candlenut
1 sdm ketumbar bubuk. 1 tbsp coriander powder
½ sdt jintan bubuk. ½ tsp caraway powder
12 btr adas manis. 12 pcs sweet fennel.
3 cm jahe, cincang. 3 cm ginger, chop.
2 cm kunyit, bakar dan cincang. 2 cm turmeric, roasted and chop
2 cm lengkuas, cincang. 2 cm galangal, chop.

Pelengkap/complimentary:
Bwg merah goreng. Fried shallot.
Jeruk nipis. Lime
Sambal.
Krupuk/emping. Crackers.

Cara/method:
1. Haluskan dan tumis bumbu halus hingga harum. Ground and saute ground spices until fragrant.
2. Masukkan bahan lain kecuali garam dan daging kambing hingga berubah warna. Add other ingredients except salt and lamp, saute until changing color.
3. Masukkan santan encer, aduk sesekali. Add light coconut milk, and stir occasionally.
4. Masak hingga 80 % daging kambing empuk masukkan santan kental dan garam. Cook until 80% lamp tender, add heavy coconut milk and salt.
5. Masukkan kelapa sangrai bubuk, aduk dan masak lagi hingga daging kambing empuk. Add yoasted conomut powder and boil until lamb tender.
6. Sajikan bersama nasi hangat, sambal, jeruk nipis, emping dan taburan bawang goreng. Serve with warm rice, sambal, lime, crackers and fried shallot.

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

Babi Pedas ala Korea – Korean Spicy Pork

Menu ini dikreasikan oleh putri tercintaku Joyvana. Aku bangga padamu putriku…..berkaryalah terus. this dish created by my lovely girl Joyvana…..proud of you my girl…..keep up

BABI PEDAS ALA KOREA – KOREAN SPICY PORK

Bahan/ingredients:
100 gr daging babi, iris tipis. 100 gr pork, finely slice.
2 siung bwg putih, cincang. 2 cloves garlic, chop.
1 sdm minyak wijen. 1 tbsp sesame oil.
1 sdm saus pedas korea. 1 tbsp korean chili paste (gochujang)
1 sdt kecap asin. 1 tsp soy sauce.
1 sdt mirin. 1 tsp mirin (rice wine)
Lada hitam secukupnya. Some black pepper.
Tepung maizena secukupnya. Some corn starch.
2 sdt air +1 sdt maizena utk pengental. 2 tsp water + 1 sdt corn starch for thickener
Biji wijen utk taburan. Sesame seed for sprinkle.
3 cm wortel iris korek api. 3 cm carrot julienne.
Acar jahe putih secukupnya. Some pickled white ginger
Wakame secukupnya direndam air. Some wakame/seaweed, soak on water.

Cara/method:
1. Campur daging babi dgn kecap asin, lada hitam dan 1 sdt maizena, aduk rata. Combine pork,with soy sauce, black pepper and 1 tsp corn starch, stir well.
2. Panaskan minyak wijen, tumis bwg putih hingga harum, masukkan daging babi tumis hingga berubah warna dan matang. Heat sesame oil, saute garlic until fragrant, add pork and saute until changing color and well cook.
3. Masukkan gochujang, kecap asin, mirin dan lada, aduk rata, masukkan wortel dan wakame, aduk rata. Masukkan larutan pengental, aduk. Add gochujang, soy sauce, mirin and pepper, stir well, add carrot and wakame, stir well. Add larutan pengental dan aduk.
4. Pindahkan ke piring saji. Taburi acar jahe putih dan biji wijen sebelum di sajikan. Place on dish. Sprinkle with pickled white ginger and sesame seed before serving.

#BabiPedasAlaKorea #KoreanSpicyPork #KoreanCuisine #JoyvanaOriginalRecipe #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Kodok Kuah Taoco – Frog in Fermented Soy Bean Soup


KODOK KUAH TAOCO – FROG IN FERMENTED SOY BEAN SOUP

Bahan/ingredients:
20 ekor kodok segar bersih. 20 pcs fresh and clean frogs.
15 siung bwg putih, iris halus. 15 cloves garlic, finely slice.
3 sdm taoco, haluskan. 3 tbsp fermented soy, bean, ground.
1 sdm arak shao shing. 1 tbsp shao shing wine.
500 ml air panas. 500 ml hot water.

Bumbu halus/ground spices:
5 siung bwg putih. 5 pcs garlic.
3 cm jahe muda. 3 cm young ginger.
⅛ sdt lada. ⅛ twp pepper.

Taburan/Topping:
Bwg putih goreng secukupnya. Some fried garlic.
Bwg daun secukupnya. Some scallion.
Sambal.
Jeruk nipis. Lime.

Cara/Method:
1. Haluskan Bumbu lumurkan pada kodok dan diamkan selama 30 menit. Ground the spices and marinate the frog for 30 minutes.
2. Panaskan 2 sdm minyak, goreng bwg putih hingga keemasan, sisihkan. Heat 2 tbsp oil, fried garlic until golden and golden, set a side.
3. Masukkan kodok tumis hingga berubah warna, masukkan arak, aduk rata.. Add the frog and saute until changing color, add wine, stir well.
4. Masukkan taoco aduk rata selama 5 menit. Add ground fermented soy and stir for 5 minutes.
5. Masukkan bwg putih aduk rara dan masak hingga 10-15 menit.
6. Sajikan bersama nasi dan toping lain. Serve with rice and other topping.

#KodokKuahTaoco #FrogInFermentedSoyBeanSoup
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph