Telur Dadar Keju & Kucai – Omelette Cheese & Chives

TELUR DADAR KEJU & KUCAI – OMELETTE CHEESE & CHIVE

Bahan/ingredients:
2 btr telur, kocok lepas. 2 pcs beaten egg.
5 btg kucai, potong 1 cm, 5 stalks chive, cut 1 cm.
20 gr keju gouda,potong. 20 gr gouda cheese, cut.
10 iris acar cabe. 10 sliced pickled chili.
https://flohomerecipes.wordpress.com/2018/06/12/acar-cabe-pickled-chili/
Lada bubuk secukupnya. Some pepper powder.
5 gr mentega tawar. 5 gr unsalted butter. (Elle& Vire)

Cara/method:
1. Panaskan mentega diatas teflon. Campur telur kocok, kucai dan lada bubuk, tuang adonan ke teflon dan gunakan api sedang, tutup wajan. Heat butter on teflon. Combine beaten egg, chive and pepper powder, pour the mixture on teflon and set on medium heat, cover the pan.
2. Setelah permukaan telur mulai terlihat ½ matang, letakkan potongan keju dan acar cabe di atasnya, tutup kembali wajan, dan biarkan matang. After the egg surface begins to look half cooked, put the chuck of cheese and pickled chili on top, cover the pan agains and let it cook.

3. Potong telur dadar sebelum disajikan. Slice the omelette before serving.

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Sup Iga Babi Timun Kacang Hijau – Pork Ribs Cucumber Mung Bean Soup


Sup ini adalah menu khas suku kanton dan resep ini warisan mamaku tercinta dan sup ini favoritku. This soup is typical Cantonese menu and this menu is the legacy of my beloved mamma and this soup is my favorite.

SUP IGA BABI TIMUN KACANG HIJAU – PORK RIBS CUCUMBER MUNG BEAN SOUP

Bahan/ingredients:
500 gr iga babi, cuci dan tiriskan. 500 gr pork ribs, wash and drain.
50 gr kacang hijau, cuci dan rendam. 50 gr mung bean, wash and soak.
1 buah timun besar, potong. 1 pcs cucumber big size, cut.

2000 ml air mineral. 2000 ml air mineral.
4 siung bawang putih, keprak. 4 cloves of garlic, crush.
1½ sdt garam. 1½ tsp of salt.
¼ sdt lada bubuk. ¼ tsp pepper powder.
2 sdt minyak wijen. 2 tsp sesame oil.

Pelengkap/condiment:
1 sdm bawang putih goreng. 1 tbsp fried garlic.
3 btg bawang daun iris. 3 stalks of sliced scallion.
Sambal cabe iris dan kecap asin. Chili and soy sauce.

Cara/method:
1. Didihkan air. Panaskan minyak wijen, tumis bawang putih hingga harum. Boiling water. Heat sesame oil, saute garlic until fragrant.
2. Bila air sudah mendidih masukkan iga babi, tumisan bawang putih dan kacang hijau. Masak dgn api kecil hingga kacang hijau dan iga empuk. When the water was boiled, add pork ribs, sauteed garlic and mung bean. Cook over low heat until mung bean and ribs are tender.
3. Ambil dan buang buih di permukaan sup. Take and remove foam on the surface of the soup.
4. Masukkan timun dan masak hingga timun matang. Add cucumber and cook until the cucumber are cooked.
Sup ini adalah menu khas suku kanton dan resep ini warisan mamaku tercinta dan sup ini favoritku. This soup is typical Cantonese menu and this menu is the legacy of my beloved mamma and this soup is my favorite.

5. Taburi bawang putih goreng dan bawang daun. Dan sajikan dengan nasi dan sambal cabe kecap asin. Se sprinkle with fried garlic and scallion. And serving with rice and chili soy sauce.

Note:
Iga babi bisa diganti dgn iga sapi atau ayam. Pork ribs can be change with beef ribs or chicken.

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Ayam Paprika – Chicken Paprikash


AYAM PAPRIKA – CHICKEN PAPRIKASH

Bahan/ingredients:
2 sdm minyak sayur. 2 tbsp vegetable oil
4 potong paha ayam bagian atas dgn tulang. 4 pcs upper bone-in chicken thighs.
1 buah bawang bombay, iris. (Ukuran besar)1 pcs sliced cooking onion. (Big size)
1 buah paprika merah, iris. 1 pcs red bell pepper, sliced.
10 gr paprika bubuk. 10 gr paprika powder.
2 sdm tepung serbaguna. 2 tbsp all-purpose flour. (Segitiga or Kunci Biru)
500 ml kaldu ayam. 500 ml chicken stock
100 ml santan kental. 100 ml coconut cream.
30 ml air lemon. 30 ml lemon juice.
1 sdt garam (sesuaikan selera). 1 tsp salt. (As your desire)
½ sdt lada. ½ tap pepper.
¼ sdt jintan. ¼ tsp caraway
1 sdt gula. 1 tsp sugar
Parsley kering, untuk garnish. Dried parsley, for garnish.

Cara/method:
1. Panaskan minyak dengan suhu tinggi diatas penggorengan besar dan letakkan ayam (letakkan bagian berkulit di bagian bawah bila menggunakan kulit) dan biarkan hingga ayam kecoklatan kedua sisinya, sekitar 3 menit persisi. Heat the oil in a large saucepan over high heat and add the chicken (skin-side down, if using skin-on chicken thighs) and brown the chicken on both sides, about 3 minutes per side.

2. Pindahkan ayam di wadah yg lain dan atur api sedang. Remove the chicken to a plate and reduce the heat to medium-low.
3. Masukkan bawang bombay, tumis hingga berkaramel dan masukkan paprika merah dalam wajan dan tumis sekitar 3 menit. Add the onion, saute until caramelized and add bell pepper and sauté for 3 minutes.

4. Masukkan tepung, jintan dan paprika bubuk, aduk sekitar 2 menit (sampai tepung dan paprika bubuk tercampur rata dgn sayuran). Add the paprika, caraway and the flour and stir for 2 minutes (the flour and paprika will stick onto the vegetables).

5. Tuang kaldu ayam sebagian dan aduk hingga tercampur rata dan mulai mengental dan sayuran terlepas dr tepung dan tuang sisa kaldu sambil diaduk. Add a little of the stock and stir this in completely, to loosen the flour from the vegetables and then pour in the remaining stock while stirring.
6. Masak dengan api sedang dan masukkan ayam. Increase the heat to medium and add back the browned chicken.

7. Masak dengan api kecil dan tutup wajan tp jgn rapat menutupnya. Masak selama 15 menit. (Supaya cairan sedikit menyusut). Bring the liquid to a gentle simmer and loosely cover the pan, cooking for 15 minutes, (until reduce a bit of liquid)

8. Untuk membuat sauce.pindahkan ayam di piring saji untuk membuat sauce. To finish the sauce, remove the cooked chicken to a dish and remove.

9. Masukkan santan dan air lemon kedalam sauce, aduk perlahan. Add coconut cream and lemon juice in to the saucepan, gently stirring.

9. Tambahkan gula, garam dan lada, dan masukkan kembali ayam, masak dengan api kecil selama 3 menit. Add sugar, salt and pepper and add back the chicken, simmer for 3 minutes.

9. Sajikan dengan menyiramkan ayam paprika diatas nasi atau kentang rebus. Taburi parsley kering sebelum disajikan. Serving with pour the chicken paprikash over the rice or boiling potato. Sprinkle dried parsley on top before serving.

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Sate Sapi Lilit Bambu – Beef Satay Wrapped in Bamboo

SATE SAPI LILIT BAMBU – BEEF SATAY WRAPPED IN BAMBOO

Bahan/ingredients:
500 gr daging giling. 500 gr ground beef.
1 stik fiber cream. 1 stick fiber cream.

10 gr tepung baso. 10 gr beef ball flour. (TFM)
14 tusuk sate bambu secukupnya. Some bamboo skewer.

Bumbu halus/ground spices:
4 siung bawang putih. 4 cloves of garlic
8 buah bawang merah. 8 pcs shallot.
2 butir kemiri. 2 pcs candlenut.
3 cm lengkuas, parut. 3 cm galangal, grated.
2 buah cabe kriting merah, iris. 2 pcs curly red chili, slice.
2 sdt ketumbar bubuk. 2 tsp coriander powder.
1 sdt garam. 1 tsp salt.
½ sdt lada bubuk. ½ tsp pepper powder.
½ sdm gula merah. ½ tbsp brown sugar.
4 lbr daun jeruk, iris halus. 4 pcs lime leaf, finely grated.

Bahan olesan/glaze ingredients:
3 sdm kecap manis. 3 tbsp sweet dark soy sauce. (Tropicana)
2 sdm madu. 2 tbsp honey. (Tropicana)
½ buah jeruk nipis. ½ pcs lime.

Sambal kecap/sambal soy sauce:
Kecap manis sesuai selera. Some sweet dark soy sauce. (Tropicana)
Bawang merah secukupnya. Some shallot.
Cabe secukupnya. Some chili.
Air jeruk nipis secukupnya. Some lime juice.

Cara/method:
1. Haluskan dan tumis bumbu hingga harum. Ground and saute the spices until fragrant.
2. Aduk rata daging dlm mangkuk bersama bumbu halus, dan bahan lain. Stir well ground beef on bowl with ground spices and other ingredients.
3. Timbang adonan per 35-40 gr dan balutkan pada tusuk sate, lakukan hingga bahan habis. Weight 35-40gr of meat dough and wrap it on a skewer, until the ingredients run out.

4. Panggang sate diatas bara, atau dgn teflon atau dgn air fryer (160C selama 15 menit) hingga 80% matang. Oles dgn bahan olesan bbrp kali sambil di panggang hingga matang. Grill satay over coals, or with Teflon or with air fryer (160C temperature for 15 minutes) until up to 80% cooked. Spread with several times of rubbing while grilling until cooked.

5. Sajikan dgn lontong atau nasi dan sambal kecap bawang. Serve with rice cake or rice and sambal sweet dark soy sauce shallot.

Note:
Fiber cream adalah pengganti santan. Fiber cream is a substitute for coconut milk

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Tumis Ayam Saus Tiram – Sauteed Chicken Oyester Sauce


TUMIS AYAM SAUS TIRAM – SAUTEED CHICKEN OYSTER SAUCE

Bahan/ingredients:
1 potong paha ayam tanpa tulang. 1 pcs boneless chicken thigh.
2 sdt mirin. 2 tsp mirin.
Lada hitam kasar secukupnya. Some coarsely black pepper.
Garam himalaya secukupnya. Some himalayan salt.
50 gr wortel iris serong. 50 gr carrot, oblique.
30 gr paprika kuning, iris. 30 gr yellow bell pepper.
3 siung bawang putih, cincang. 3 cloves of garlic, chopped.
2 tangkai sawi daging, rebus 1 menit dan siram air dingin, tiriskan. 2 bulb of collards meat, boiling for 1 minutes and pour it with cold water, drain.
½ sdm saus tiram. ½ tbsp oyster sauce.
50 ml air panas. 50 ml hot water.
2 sdt maizena + 2 sdm air utk pengental. 2 tsp cornstarch + 2 tbsp water for thickener.
1 sdm minyak sayur + 1 sdt minyak wijen. 1 tbsp veggie oil + 1 tsp sesame oil
Biji wijen sangrai utk taburan secukupnya. Some. Roasted sesame seed for topping.

Cara/method:
1. Potong daging ayam dan bumbui dgn mirin, lada hitam dan garam himalaya, diamkan 30 menit. Cut the chicken meat and marinate with mirin, black pepper and himalaya salt, let stand for 30 minutes.
2. Panaskan minyak, tumis bawang putih hingga harum, masukkan ayam dan aduk hingga berubah warna. Heat the oil, saute the garlic until fragrant, add the chicken and stir until it changes color.
3. Masukkan saus tiram, wortel, paprika dan aduk, tambahkan air panas. Biarkan mendidih. Add oyster sauce, carrots, peppers and stir, add hot water. Let it boil.
4. Tuang larutan pengental sambil diaduk. Pour the thickening batter while stirring.
5. Sajikan panas dgn nasi dan sawi daging rebus dan taburi biji wijen. Bisa juga disiramkan diatas nasi. Serve hot with rice and boiled collards meat and sprinkle sesame seeds. Can also be poured on rice.

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Baso Goreng Ayam – Fried Chicken Ball

BASO GORENG AYAM – FRIED CHICKEN BALL

Utk 22 buah baso ayam goreng. For 22 pcs of fried chicken ball.

Bahan/ingredients.
230 gr daging paha ayam. 230 gr chicken thigh.
70 gr kulit ayam. 70 gr chicken skin.
2 btr telur ayam kampung. 2 pcs farmer egg.
150 gr tepung tapioka. 150 gr tapioca flour.
20 gr tepung baso FA28. 20 gr Meetball flour FA28. (Order by Merry Christina)
1 sdm kecap ikan. 1 tbsp fish sauce.
½ sdm minyak wijen. ½ tbsp sesame oil.
8 siung bawang putih, cincang halus, goreng ½ matang. 8 cloves of garlic, finely chop, half fried.
1 sdt garam (sesuaikan).1 tsp salt. (As your desire)
1 sdt lada bubuk. 1 tsp pepper powder.

Cara/method:
1. Cincang halus daging dan kulit ayam. Finely chop chicken and chicken skin.
2. Campur rata semua bahan kecuali tepung tapioka dan tepung baso. Finely combine all ingredients except tapioca and meatball flour.
3. Masukkan bahan tepung dan aduk rata. Add flour ingredients and stir well.
4. Panaskan minyak, masukkan baso ayam, kecilkan api dan goreng hingga keemasan sekitar 25-30 menit. Heat oil, add chicken ball, turn to low heat and frying until golden around 25-30 minutes.

Note:
Texture Bakso Ayam Goreng ini tidak kopong tapi lembut. This Fried Chicken Ball has soft and airy texture.

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Salad Babi – Pork Salad


SALAD BABI – PORK SALAD

Bahan/ingredients:
2 buah kuping babi, bersihkan. 2 pcs pig’s ear, clean the pig ear.
400 gr sancam, bersihkan. 400 gr pork belly, clean it.
4 btr telur ayam kampung, rebus dan kupas. 4 pcs farmer egg, boiling and pell of the skin.
6 siung bawang putih. 6 cloves of garlic.
10 buah pekak/bunga lawang. 10 pcs of five star.
3 sdm kecap jamur. 3 tbsp mushroom soy sauce.
2 sdm kecap raja rasa. 2 tbsp raja rasa soy sauce.
2 sdm kecap asin. 2 tbsp soy sauce.
1 sdm arak shao shing. 1 tbsp shao shing wine.
2 cm kayu manis. 2 cm cinnamon.
1 sdm kecap manis. 1 tbsp dark sweet soy sauce.
½ sdt lada hitam, ½ tsp black pepper.
1500 ml air mineral. 1500 mineral water.

Pelengkap/condiment:
2 batang daun bawang, iris halus.
1 sdt minyak wijen. 1 tsp sesame oil.

Saus cocolan/dipping sauce:
5 buah cabe rawit merah, iris. 5 pcs red cayenne, slice.
3 siung bawang putih, cincang halus. 3 cloves of shallot, finely chop.
3 sdm kecap asin. 3 tbsp soy sauce.
2 sdt air lemon. 2 tsp lemon juice.

Cara/method:
1. Didihkan air, masukkan semua bahan, rebus dgn api kecil hingga sancam dan kuping babi empuk, dan telur berubah kecoklatan. Bring to a boil of water, add all ingredients, simmer with heat until it is pork belly and pig’s ears are tender, and the egg turns brown.
2. Iris semua bahan. Irisan kuping babi campur dgn pelengkap. Slice all ingredients. Mixed pork ear slices with complement.
3. Campur bahan saus. Combine sauce ingredients.
4. Tata semuanya diatas piring saji bersama saus cocolan. Arrange everything on a serving plate with dipping sauce.

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