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Friday, December 28, 2012

Bakpao Ayam/Daging (Baozi/Bao/Pau)


In Indonesian & English

Bahan
  • 350 gr Daging/Ayam cincang berlemak
  • 3 Bawang putih-cincang, 1 sm Saus soya
  • 4 st Minyak wijen, ¾ st Bumbu ngohiong
  • 100 gr Bawang bombay-cincang, 1 st Lada
  • 2 Daun bawang kecil-iris halus, 1 st Garam
  • 1 sm Saus tiram, 3 sm Minyak goreng
  • 2 st Kecap manis, 2 st Ang ciu
  • 1 st Tepung tapioka+2 sm Air-aduk

Adonan pao:
  • 300 gr Terigu serba guna+extra utk taburan
  • 200 gr Terigu protein rendah, 50 gr Gula
  • 350 ml Susu, 1 st Garam, 7 gr Ragi instant*
  • 1½ st Baking powder2 sm Minyak sayur


Cara membuat
  • Isi: Tumis baw.pth & bombay dng minyak hingga layu. Mskkan daun baw. & daging, aduk hingga warna daging berubah. Buang sebagian lemak cair yg terbtk. Bumbui dng garam, kecap mns, saus soya, bumbu ngohiong, lada, saus tiram, ang ciu & minyak wijen. Masak hingga adonan hampir kering. Beri campuran tapioka, aduk hingga adonan mengental (± 3 mnt). Angkat.
  • Adonan pao: Ptg2 kertas roti/perkamen ukuran 8X8 cm. Campur semua bhn & uleni selama ± 15 mnt/sampai kalis. Tutup adonan dng lap lembab, biarkan sampai mengembang (30-45 mnt). Ptg adonan masing2 seberat ± 80 gr. Bentuk menjadi bola2. Ltkkan di meja kerja bertabur terigu. Pipihkan menjadi lingkaran kmd ltkkan 1 sm adonan isi di tengahnya. Bungkus adonan sehingga menutupi isi, cubit bagian atas adonan pao utk merekatkan. Ltkkan pao ditengah kertas roti, dng sisi yg direkatkan menghadap ke kertas. Tutupi dng selembar lap.
  • Bungkus tutup kukusan dng lap. Didihkan air di kukusan. Ltkkan bbrp pao di dlm kukusan, beri jarak ckp lbr krn akan banyak mengembang. Kukus ± 15 mnt. Angkat tutup hati2, jangan sampai air menetes. Keluarkan pao. Hidangkan hangat2 dng saus sambal. Akan dihasilkan ± 11-12 Bakpao.
  • * Lihat keterangan jumlah rasio penggunaan ragi pada kemasan karena dapat berlainan.


Ingredients
  • 350 gr fatty Ground meat/chicken         
  • 3 cloves Garlic-minced, Frying oil             
  • 100 gr chopped Onion, 1 tsp Pepper     
  • 4 tsp Sesame oil, 1 tbsp Soy sauce       
  • 2 small Green onions-thinly sliced             
  • 1 tsp Salt, 2 tsp Chinese rice wine        
  • 2 tsp sweet Soy sauce                               
  • ¾ tsp 5-spice powder, 1 tbsp Oyster sauce
  • 1 tsp Tapioca flour+2 tbsp Water-mix

Dough:
  • 300 gr All-purpose flour+extra for dusting
  • 200 gr Pastry flour, 350 ml Milk, 1 tsp Salt
  • 1½ tsp Baking powder, 7 gr Instant yeast *
  • 50 gr Sugar, 2 tbsp Vegetable oil


Directions
  • Filling: Sauté the onion & garlic with frying oil until wilted. Stir in green onion & ground meat until the meat color change; skim some of the liquid fat off. Add in the salt, sweet soy sauce, soy sauce, 5-spice pwd, pepper, oyster sauce, rice wine & sesame oil. Cook until the mixture almost dry. Pour in the tapioca mixture; stir until the mixture thickens (~ 3 min). Remove from the heat.
  • Dough: Cut a parchment paper into 8X8 cm squares. Mix all of the dough ingredients; then knead for ~ 15 min (until elastic). Cover the dough with a damp cloth; let it stand to rise for 30-45 min. Slice the dough into ~ 80 gr pieces. Shape them into balls; transfer to a lightly floured working surface. Flatten each ball into a circle. Place 1 tbsp of filling in the center of each dough circle. Wrap dough to cover the filling completely; pinch the top of dough to seal. Place dough, seam side down, in the middle of parchment paper. Cover the dough with a cloth.
  • Tie a tea towel around the steamer lid. Bring the water in a steamer to a simmer. Put some dough into the steamer. Leave enough space between dough as they will rise/expand much. Steam the buns for ~ 15 min. Lift the lid carefully & remove the buns. Serve warm with chili sauce. Will get ~ 11-12 Buns
  • * Read the instruction on the yeast packaging.

Wednesday, December 26, 2012

Cake Pelangi Kukus (Steamed Rainbow Cake)


In Indonesian & English

Bahan
-  200 gr Terigu serba guna, 1 st Garam        Whipped cream:
-  st Esense Jeruk, 150 gr Coklat pth       -  350 ml Krim kental (Heavy cr. 35% lmk)
-  75 ml Krim cair, 270 gr Gula, 8 Telur        -  ¾ st Ekstrak lemon/sitrun, 30 gr Gula
-  ¾ st Emulsifier, 100 gr Terigu pastry         Cream cheese Frosting:
-  75 gr Mentega tawar, ¾ st Bak.powder      -  200 gr Cream cheese-suhu ruang
-  Pewarna: mrh, orange, kuning, hijau,          -  135 gr Mentega-suhu ruang
  biru, ungu                                                            -  180 gr Gula bbk, 1 st Ekstrak vanillie
-  190 ml Minyak, Keju prt-tabur (opsional)    -  1 st klt Lemon parut
-  Buah/coklat-hias (opsional)


Cara membuat
-   Lelehkan coklat putih dng ditim, campur dng minyak & mentega yg sdh dicairkan. Campur terigu, garam & bak.pwd, sisihkan. Kocok telur, gula, emulsifier dng mixer sampai pucat & mengembang. Masukkan terigu sedikit2 sambil diaduk melipat dng spatula. Tuang krim, essence jeruk & camp. coklat-minyak ke adonan sambil aduk dng gerakan melipat2 menggunakan spatula.
-   Bagi rata adonan di 6 wadah terpisah (@ ± 235 gr), masing2 adonan diberi pewarna yg berbeda. Aduk rata. Warna yg terbtk setlh pewarna diaduk adalah warna yg juga akan didpt setlh dikukus.
-   Siapkan 6 loyang blt uk. 18-20 cm, lapisi dng kertas roti, oles mentega. Tuang adonan ke loyang. (bila loyang kurang, dpt dibuat bbrp kali). Tutup kukusan dibungkus dng kain. Kukus adonan ± 10-15 mnt/loyang (sampai lidi yg ditusukkan, bersih saat diangkat keluar). Angkat loyang, klrkan kue dr loyang & dinginkan secara sempurna seblm dihias.
-   Whipped Cream: Dinginkan krim di kulkas min. 1 jam. Kocok krim dng mixer sampai agak kaku. Mskkan ekstrak lemon & gula sedikit2 sambil terus dikocok hingga kaku.
-   Cream cheese Frosting: Kocok cream cheese & mentega dng mixer kecepatan rendah sampai tak bergumpal & menyatu. Mskkan gula bbk, kocok hingga halus. Beri extrak vanilie & parutan kulit lemon, kocok sebentar saja.
-   Penyusunan: Ltkkan kue dng posisi terbalik (bagian bwh menghdp atas). Oles rata bagian atas dr kue ungu, biru, hijau, kuning, & orange dng whipped cream sampai ketepiannya dng spatula, taburi dng keju parut seckpnya. Alasi meja putar/piring saji dng kertas roti. Tumpuk rapi 5 kue tsb sesuai urutannya di piring. Tangkupkan kue merah dipaling atas, tekan sedikit dng merata utk memadatkan. Oleskan whipped cream tipis2 di bagian atas & sisi samping kue hingga tertutup semua. Mskkan kulkas ± ½ jam. Oles seluruh bagian luar kue dng cream cheese frosting sampai rapi. Hias bagian atas kue sesuai selera (misalnya dng buah2an, coklat, dll)

Ingredients
-  200 gr all-purpose Flour, 270 gr Sugar   -  Fruits/shaved Chocolate-garnish (optional)
-  190 ml Frying/Vegetable oil, 8 Eggs         Whipped cream:
-  75 ml Cream, 1½ tsp Orange essence       -  350 ml Heavy cream, 30 gr Sugar
-  ¾ tsp Emulsifier, 100 gr Pastry flour       -  ¾ tsp Lemon extract
-  75 gr unsalted Butter, ¾ tsp Bak.pwd      Cream cheese Frosting: room temperature
-  150 gr White chocolate, 1 tsp Salt         -  200 gr Cream cheese, 1 tsp Vanilla extract
-  Food Color: red, orange, yellow, green,  -  180 gr powdered Sugar
  blue, purple                                                     -  135 gr unsalted Butter
-  Grated Cheese (optional)                              -  1 tsp grated Lemon zest


Directions
-   Melt the chocolate over a hot-water bath; stir in melted butter & oil. Mix both flour, salt & bak. pwd, set aside. Beat the eggs, sugar & emulsifier with electric mixer until it becomes pale & thick. Add in the flour little by little, gently fold in using a spatula. Fold in the cream, orange essence & chocolate mixture using a spatula.
-   Divide the batter evenly between 6 bowls (@ ± 235 gr). Whisk in 6 different colors to each bowl, until incorporated. The shade you get after whisking, is also the shade you`ll get after steaming.
-   Line & butter 6 round 18-20 cm pan. Transfer each batter color to an individual pan. (if you don`t have enough pan, just repeat the procedure each time). Cover the steamers lid with clean cloth; then steam each batter for 10-15 min (a toothpick inserted into the center of each cake comes out clean). Remove the pan; remove cake from the pan & let it cool completely.
-   Whipped Cream: Chill the heavy cream in refrigerator for 1 hour; then beat it with mixer until soft peaks form. Beat in the lemon extract & sugar a little at a time until stiff peaks form.
-   Cream cheese Frosting: Beat cream cheese & butter on low speed until blended with no lumps. Add in powdered sugar & beat until smooth. Beat in vanilla extract & grated lemon zest.
-   To assemble the cake: Put each cake bottom side up; spread 1½ tbsp whipped cream over the surface of the purple, blue, green, yellow, & orange cake with a spatula so it extends just beyond edges; sprinkle with enough cheese. Line a serving plate/lazy Susan with parchment paper; place the cake according sequence on the plate. Place the red cake on top of the cake layers, bottom side up; press evenly a bit to compact. Thinly spread the whipped cream over the top of the red cake & sides of the whole cake layers (to cover all). Refrigerate the cake for 30 min. Cover the cake neatly with cream cheese frosting, using an offset spatula. Garnish the top & sides of cake as desired (such as with fruits, shaved chocolate, etc).

Tuesday, December 25, 2012

Kembang Kol Panggang (Cauliflower Gratin)


In Indonesian & English 

Bahan
-  1 Kembang kol (1,2 kg), 2 Telur-kocok      -  70 gr Terigu serba-guna, 2 sm Krim asam
-  40 gr Panir, 1 st Thyme kering, ¼ st Pala -  175 gr Keju Cheddar/Gouda serut
-  800 ml Susu/Susu evap., 70 gr Mentega    -  1 st Paprika manis bbk, 1 st Mustar Dijon
-  ¼ st Lada htm bbk, 1 st Cabai bubuk      -  1 sm irisan Daun lokio, Air+Garam
-  200 gr Daging asap/Bacon-iris                       -  2 Cabai bulat-ptg2 (opsional)
-  2 st Garam, 2 Daun bawang-iris
Cara membuat
-   Lelehkan mentega di pan dng api sedang. Mskkan terigu, aduk sampai membtk pasta lembut. Tuangi susu sedikit2, aduk secara konstan sampai saus halus & mengental. Beri mustar & 125 gr keju, aduk hingga meleleh. Angkat dari api, bumbui dng garam, thyme, pala & paprika bbk. Biarkan hingga sedikit dingin, mskkan telur & krim, aduk. Beri daging, cabai blt & daun baw. Aduk.
-   Rendam kembang kol di air+garam selama 30 mnt agar ulatnya keluar. (bila ada). Tiriskan, ptg2 per kuntum kecil2. Didihkan air di kukusan. Kukus kembang kol ± 5-7 mnt (sampai kuntum2 empuk). Angkat, bilas dng air dingin, tiriskan dng saringan hls. Campukkan ke saus bechamel. Aduk2 hingga seluruh kuntum terlapis saus.
-   Pnskan oven 190° C. Aduk 50 gr keju, cabai bbk, lada htm & panir, sisihkan. Mskkan adonan ke dlm loyang 23X33-cm yg sdh dioles mentega, membtk satu lapisan (jangan terlalu saling menumpuk). Panggang terbuka ± 15 mnt. Taburi permukaannya dng campuran panir-keju. Panggang lagi ± 10 mnt (sampai adonan kuning kecoklatan). Angkat dari oven, taburi dng daun lokio. Hidangkan panas2.
Ingredients
-  1 head Cauliflower (1,2 kg), Water+Salt      -  70 gr All-purpose flour, 2 Eggs-beaten
-  ¼ tsp ground Nutmeg, 1 tsp dry Thyme        -  175 gr shredded Cheddar/Gouda cheese
-  800 ml Milk/Evap.milk, 40 gr Breadcrumbs   -  1 tsp Sweet paprika pwd, 2 tsp Salt
-  ¼ tsp ground Black pepper, 70 gr Butter       -  1 tsp Cayenne pepper pwd
-  200 gr chopped smoked beef/bacon-sliced   -  1 tsp Dijon mustard, 2 tbsp Sour cream
-  1 tbsp sliced Chives, 2 Green onions-sliced  -  2 Bell pepper-cuted (optional)
Directions
-   Melt the butter in a saucepan over medium heat; whisk in the flour until it forms a smooth paste. Gradually add in the milk; whisk constantly & cook until the sauce smooth & thickened. Stir in mustard & 125 gr cheese until it melts. Remove from the heat; season with the salt, thyme, paprika pwd & nutmeg. Let it cool slightly; stir in the eggs & sour cream. Fold in sliced meat, bell pepper & green onions.
-   Soak the cauliflower in water+salt mixture for 30 mins in order for the caterpillar comes out (if there is any). Drain, core & cut the cauliflower into small florets. Bring water in a steamer to a simmer. Steam the cauliflower for ± 5-7 mins (until the florets are just tender). Rinse them in cold water, drain through a fine sieve. Put them into the bechamel sauce mixture. Toss the florets to make sure they are thoroughly coated with the sauce.
-   Preheat oven to 190° C. Mix 50 gr cheese, chili pwd, ground pepper & breadcrumbs, set aside. Place the mixture into a 23X33-cm buttered baking dish, in a single layer. Bake uncovered for ± 15 mins. Sprinkle the breadcrumbs mixture over the gratin. Bake again for ± 10 mins, until the gratin is golden brown. Remove from the oven & sprinkle with chives. Serve hot.

Saturday, December 22, 2012

Soup Ercis (Green Pea Soup)


In Indonesian & English

Bahan
-  1 sm Olive oil, 25 gr Mentega, Garam          -  75 gr Baw. bombay-cincang hls
-  1 Baw.pth-cincang, 100 gr Wortel-parut     -  8 lbr Bacon asap-cincang, 500 gr Ercis
-  70 gr btg Seledri-iris, Dill segar-cincang     -  2 sm Keju parmesan parut
-  750 ml Kaldu sayuran, ¼ st Lada htm bbk   -  2 sm Crème Fraiche/Krim asam
-  2 Daun salam, ¾ st Tarragon kering
Cara membuat
-   Panaskan mentega & olive oil dng temperatur rendah sampai mentega cair. Tumis ½ dari bacon. Angkat & sisihkan. Tumis bawang putih, bombay, tarragon, salam, wortel, seledri & sisa bacon ± 5 mnt. Tuangi kaldu, beri ercis, garam & lada secukupnya. Aduk rata. Tutup panci & masak sampai ercis empuk. Buang daun salamnya.
-   Ambil semua sayuran & 300 ml kaldu; mskkan kedlm blender kmd blender sampai halus sekali. Tambahkan sedikit demi sedikit sisa kaldu ke dlmnya sampai didptkan konsistensi yg tepat. Pnskan dng api kcl, mskkan keju prt & tumisan bacon, aduk hingga keju leleh.
-   Tuang soup ke mangkuk2 saji. Beri 1-2 st crème fraiche/krim asam & taburi dng dill. Hidangkan dng roti panggang kering/croutons.
Ingredients
-  1 tbsp Olive oil, 25 gr Butter, Salt to taste      -  75 gr Onion-finely chopped
-  1 clove Garlic-chopped, 100 gr Carrot-grated   -  8 strips smokey Bacon-chopped
-  70 gr Celery stalk-sliced, Fresh Dill-chopped     -  500 gr Green peas, 2 Bay leaves
-  750 ml Vegetable stock, ¾ tsp dried Tarragon   -  2 tbsp Crème Fraiche/Sour cream
-  ¼ tsp ground Black pepper                                        -  2 tbsp grated Parmesan cheese
Directions
-   Heat the butter & olive oil on low temperature until the butter melted. Sauté ½ of the chopped. Bacon. Remove from heat & set aside. Sauté the onion, garlic, tarragon, bay leaves, carrot, celery & the rest of bacon for ± 5 mins. Pour in the stock, stir in salt, pepper & peas. Cover the pan; boil until the peas are soft. Discard bay leaves.
-   Take out all of the veggies & 300 ml of stock; put them into a food processor & finely puree. Add more stock little by little until you get the right consistency. Heat the soup over low heat; stir in grated cheese & sautéed bacon until the chees melted.
-   Ladle the soup into the serving bowls. Add in crème fraiche/sour cream, sprinkle with dill. Serve with toast or croutons.

Slavinken (Dutch Bacon Wrapped Ground Meat)


In Indonesian & English

Bahan
-  250 gr Daging sapi cincang, Mentega            -  150 gr Roti tawar, 1 Telur, Garam
-  250 gr Daging babi/ayam cincang                   -  3 Baw.mrh & 2 Baw.pth-hlskan & tumis
-  2 sm Peterseli cincang, Bacon lembaran        -  150 ml Susu, 1 sm Terigu+2 sm Air
-  2 st Thyme kering, 1 st Lada htm bbk        -  ½ st Pala bbk


Cara membuat
-   Rendam roti di air sampai empuk kmd peras keras. Kocok telur dng 30 ml susu, garam, lada & pala. Beri roti, campur rata. Campur adonan dng semua daging, peterseli, thyme, tumisan bawang2. Uleni dng baik. Bagi adonan daging menjadi bbrp bagian sama bsr. Adonan dibentuk persegi ukuran ± 8X5X2 cm.
-   Utk membungkus tiap ptg adonan dibutuhkan 3 lbr bacon: ltkkan bacon irisan I memanjang di meja kerja. Ltkkan irisan II melintang diatas pertengahan panjang irisan pertama. Ltkkan irisan III memanjang sejajar dng irisan I, bagian tengahnya terltk di atas irisan II (btk spt anyaman tikar). Taruh daging di bagian tengah anyaman. Lipat ujung atas irisan I & ujung bawah irisan III kearah tengah daging. Kmd lipat kedua ujung irisan II ke tengah. Lalu lipat ujung bawah irisan I & ujung atas irisan III kearah tengah untuk menutup semuanya. Semat dng 2 tusuk gigi. Lihat gambar.

-   Panaskan oven 160° C. Panaskan mentega di pan dng api sedang, goreng daging bungkus sampai berubah warna disemua sisinya. Tutup pan, kmd mskkan ke oven & panggang ± 20 mnt. Keluarkan daging dari pan, sisihkan.
-   Tuang 120 ml susu ke sisa cairan di pan, didihkan. Beri terigu, grm, lada, aduk hingga saus daging mengental.
-   Hidangkan daging bungkus dng kentang rebus & sayuran, misalnya kembang kol, buncis, bayam dll. Tuang saus daging di atas kentang.

Ingredients
-  250 gr ground Beef, Streaky bacon        -  300 gr White bread, 2 tsp dried Thyme
-  250 gr ground Pork/Chicken, 1 Egg         -  150 ml Milk, 1 tbsp Flour+2 tbsp Water
-  2 tbsp chopped Parsley, ½ tsp Nutmeg   -  3 Shallots-grind & then sautéed, Butter
-  1 tsp ground Black pepper, Salt               -  2 cloves Garlic-grind & then sautéed


Directions
-   Soak breads in water until tender & then squeeze them firmly. Beat the egg with 30 ml milk, salt, pepper & nutmeg. Add in the bread; mix well. Combine the mixture with ground meat, parsley, thyme, sautéed garlic & shallots; knead thoroughly. Divide the meat mixture into several equal portions. Form them into a firm ± 8X5X2 cm square.
-   For each portion u`ll need 3 strips Bacon: place the 1st strip lengthwise on the counter. Place the 2nd strip wide wise, overlapping in the middle length of the 1st strip. Then place the 3rd strip right next to the 1st strip lengthwise, the middle part should be above the 2nd strip (looks like pandan mat weaving). Place the meat in the middle of bacon strips. Fold the upper end of the 1st strip & the lower end of the 3rd strip over the meat.; fold both ends of the 2nd strip over; fold the lower end of the 1st strip & the upper end of the 3rd strip over to cover all. Fasten all with 2 toothpicks.

-   Preheat oven to 160° C. Heat the butter in a pan over medium heat, fry the stuffed bacon until coloured on all sides. Put a lid on the pan & place it in the oven. Bake for ± 20 mins; remove the stuffed bacon from the heat; set aside.
-   Pour 120 ml milk into the remaining liquid on the pan, bring to a simmer; stir in flour mixture, salt & pepper until the gravy becomes thicken.
-   Serve the stuffed bacon with boiled potatoes & vegetables such as Cauliflower, Peas, Spinach, etc. Pour some of the gravy over the potatoes.

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