Translate

Monday, February 18, 2013

Cake Chiffon Pandan (Pandan Chiffon Cake)



In Indonesian & English

Bahan

  • 6 Telur-pisah & 1 Putih telur-suhu ruang
  • 225 gr Terigu protein rendah*, 200 ml Air
  • 15 Daun pandan *, Pewarna makanan hijau
  • ½ st Cream of tartar, 1 st Vanili
  • 1 sm Baking powder, 250 gr Gula halus
  • 120 ml Minyak sayur/canola, ½ st Garam
  • 1 st Kulit jeruk parut

Pilihan taburan: (opsional)

  • Coklat bubuk/Gula bubuk



Cara membuat

  • Blender/tumbuk halus pandan & air. Saring hingga didptkan 180 ml airnya ke dalam cup. Sisihkan.
  • Pnskan oven 170°C, nyalakan fan oven. Ltkkan rak oven di posisi plg bawah. Pisah telur, mskkan 1 pth telur extra dng putih tlr yg lain.
  • Kocok putih telur dng mixer sampai berbusa. Mskkan cream of tartar & kocok sampai mulai kaku. Secara bertahap mskkan 50 gr gula & kocok lagi hingga kaku. Sisihkan.
  • Campur rata terigu, 200 gr gula, bak.pwd, garam & klt jeruk. Buat lubang ditengah2 campuran tsb, mskkan kng telur, minyak, air pandan, pewarna & vanilie. Kocok dng mixer sampai lembut. Mskkan 1/3 adonan pth telur kedlm adonan kng tlr sambil diaduk perlahan dng spatula dng gerakan melipat2 searah, tambahkan sisanya sedikit2 sampai habis. Aduk sampai menyatu saja (jangan terlalu lama).
  • Tuang kedlm loyang tulban 25 cm, ratakan permukaannya. Panggang selama ± 20-25 mnt (sampai cake mulai mengembang & retak). Matikan fan oven, nyalakan api atas & tutup loyang dng alu-foil. Panggang lagi selama ± 35-40 mnt.
  • Keluarkan dari oven & balikkan loyang. Sangga bagian lubang loyang dng botol/gelas/dasar cup yg rata. Dinginkan cake sampai suhu ruang. Balik loyang, jelujuri melingkar di bagian tepi cake dlm loyang dng spatula/sisi tumpul pisau (sekali jalan) agar cake terlepas dari perlekatannya.
  • Hiasan: Taburi cake dng coklat bubuk atau gula bubuk.
  • * Dpt diganti dng 180 gr terigu serba guna dicampur dng 45 gr Maizena. Bila tdk ada daun pandan, ganti dng 1 st ekstrak pandan, tidak usah ditambah pewarna & air pandan diganti 180 ml air saja.

Ingredients

  • 6 Eggs & 1 Egg white-room temperature
  • 225 gr Cake flour *, 250 gr Caster sugar
  • ½ tsp Cream of tartar, 1 tbsp Baking pwd
  • 15 Pandan leaves*, Green food coloring
  • ½ tsp Salt, 1 tsp grated Lemon zest
  • 120 ml Vegetable/Canola oil
  • 1 tsp Vanilla extract, 200 ml Water

Topping choices: (optional)

  • Cocoa powder/Confectioners' sugar



Directions

  • Process with food processor/Pound the pandan leaves & water until combined; strain off 180 ml of the pandan water into a cup. Set aside.
  • Preheat oven to 170°C, turn oven fan mode on. Place oven rack in the lowest position. Separate the 6 eggs & add 1 extra egg white into the other egg whites.
  • Beat the egg whites with an electric mixer until foamy. Beat in cream of tartar until soft peaks form. Gradually add in 50 gr sugar; beat until stiff peaks form. Set aside.
  • Mix the flour, 200 gr sugar, bak.pwd, salt & lemon zest. Make a well in the center of the mixture; add in egg yolks, oil, pandan water, food coloring & vanilla extract. Beat with the mixer until the batter smooth. Add 1/3 parts the egg whites mixture into the egg yolks. With a spatula, gently fold the egg whites mixture in one direction. Fold in the remaining egg whites just until blended.
  • Gently pour the batter into a 25 cm tube pan. Smooth the top. Bake for ~ 20-25 min (until the cake rose & starts to crack). Turn the oven fan mode off, turn the upper heat on & then cover the pan with aluminum foil. Bake again for ~ 35-40 min.
  • Remove the pan from the oven & turn the pan upside down. Elevate/Suspend the pan tube over a glass bottom/flat cup bottom/bottle. Let the cake cool down to room temperature. Turn the pan over. Run a blunt side of a knife, with one movement, between the sides of the cake & the pan.
  • Decoration: Dust the top with the cocoa powder or with Confectioners' sugar.
  • * U can substitute the cake flour with 180 gr all purposed flour & 45 gr Maizena. If U don`t have pandan leaves, substitute them with 1 tsp colored pandan essence/paste & 180 ml water. U don`t have to add the food coloring.

Saturday, February 16, 2013

Tiramisu Charlotte (Eggless Charlotte Tiramisu)



In Indonesian & English

Bahan
-  28-30 Kue Lady finger, 75 gr Gula halus -  300 gr Keju Mascarpone, 1 st Coklat bbk
-  200 gr Créme fraîche/Krim asam                -  150 ml Kopi espresso seduh-suhu ruang
-  2 sm Liqueur Kopi (mis: Kahlua)-opsional   -  2 sm Coklat dark serut

Cara membuat
-   Kocok mascarpone, gula & liqueur sampai adonan halus berbentuk krim. Beri Créme fraîche/krim asam, kocok hingga menyatu saja, sisihkan.
-   Alasi loyang bongkar pasang bulat 16 cm (tinggi 8 cm) dng kertas perkamen. Gunting kertas ± 2 inchi lbh lebar dari dasar loyang. Pasang loyang, tekuk rapi sisa kertas kebagian bawah loyang. Potong salah satu ujung dari ± 17 kue lady finger hingga bila diberdirikan di dlm loyang, kue lebih tinggi 2-3 cm dari tinggi loyang. Simpan sisa2 potongan utk mengisi bagian dlm loyang. Coba susun kue2 yg sdh dipotong bersisian mengelilingi tepi dlm loyang dng rapat (jangan berjarak). Pangkas sisi tepi bbrp kue bila ruang yg tersedia utk kue terakhir kurang. Keluarkan kue2 tsb.
-   Ulasi dasar loyang pada tempat dimana kue akan diltkkan dng sedikit adonan krim agar kue lebih melekat. Susun kue dng rapi mengelilingi tepi dalam loyang dng rapat seperti semula dng sisi kue yg berlapis gula menghadap kearah loyang. Dengan kuas, ulas tipis2 bagian dalam kue sampai ½ tingginya dari bawah saja dng kopi. Celup selintas saja sisa kue lady finger & sisa2 potongan satu persatu di kopi (kue ini cepat menyerap kopi) persis seblm disusun. Susun 3 kue utuh yg sdh dicelup kopi di dasar loyang. Isi bagian2 diantara kue utuh & kue yg berdiri ditepi dng sisa2 potongan serapat mungkin. Tuang 1/3 bag. adonan krim di atasnya, ratakan permukaan. Ulangi prosedur penyusunan kue tsb 2 kali lagi dng sisa kue & krim (total jadi 3 lapisan). Bila loyang bong-pasnya pendek, buat 2 lapis saja (masing2 dilapis dng ½ bag. krim). Ratakan permukaan krim yg paling atas.
-   Tutup dng alu-foil & dinginkan kue di kulkas 6-7 jam. Keluarkan & diamkan di suhu ruang 1 jam seblm dihidangkan. Lepas bagian samping loyang, taburi atasnya dng coklat bbk & coklat serut.
Adaptasi dari http://www.frugal-foodie-recipes.com/Easy-Tiramisu-Recipe.html dengan modifikasi pribadi.

Ingredients
- 28-30 strips Lady finger, 75 gr Caster sugar
- 300 gr Mascarpone cheese
- 200 gr Créme fraîche, 1 tsp Cocoa pwd
- 150 ml Brewed espresso-room temp
- 2 tbsp Coffee liqueur-optional
- 2 tbsp shaved dark Chocolate

Directions
  • Whip the mascarpone, sugar & liqueur until the mixture is smooth & creamy. Beat in the crème fraîche until it well combined; set aside.
  • Line a 16 cm round springform pan (height: 8 cm) with parchment paper. Give allowance of about 2 inches for the paper to hang over the bottom side of the pan. Set the pan; cut & fold the rest of parchment paper into the bottom side of the pan neatly. Cut off one end of ± 17 strips lady finger until they are ± 2-3 cm higher than the springform pan. Save the tips you cut to fill the tiramisu later. Try to line the lady finger strips neatly around the sides of the pan (don`t leave any gaps). If the lady finger strips can`t fit nicely, lightly scrape/trim away 3-4 strips of other lady finger in order to make some space. Remove the lady finger strips from the pan.
  • Spread a bit of mascarpone mixture on the side where you will line the lady finger strips so they will stay in place. Line the lady finger strips neatly around the sides of the pan with the sugary side of the lady finger strips facing the pan. Brush slightly ½ lower parts of the strips with coffee. One at a time, slightly dip (don`t soak) the remaining lady finger strips & the leftover pieces in the coffee. Place 3 strips of soaked lady finger on the bottom of springform. Fill in the gaps with soaked leftover pieces. Spoon over 1/3 parts of the mascarpone mixture & spread evenly. Place another 3 strips of soaked lady finger on top & cover with another 1/3 parts of mascarpone mixture. Repeat the procedure for the remaining lady finger & mascarpone mixture. If ur springform is short, just make them into 2 layers (with ½ parts of the mascarpone filling after each lady finger strips). Smooth the top.
  • Cover with cling wrap & refrigerate for at least 6-7 hours. Let it rest at room temp for 1 hour before serving. Unmold the tiramisu; dust the top with cocoa powder. Decorate with shaved dark chocolate & serve.

Friday, February 15, 2013

Enchilada Isi Daging & Sayuran (Beef & Vegetables Enchiladas)


In Indonesian & English

Bahan
8 Kulit Tortilla jagung, 250 gr Keju cheddar      Bahan isi:
Guacamole:                                                                      -  250 gr Daging cincang, Minyak
1 Baw.mrh & ½ Baw.pth-cincang, ¼ st Garam    -  2 st Jintan, 2 st Bumbu taco
1 Alpukat matang, ½ Jrk nipis-peras                    -  40 gr Broccoli-ptg kcl2
½ sm Daun ketumbar-cacah, ½ sm Olive oil        -  75 gr Wortel & 130 gr Zukini-cacah
½ Cabai seranno/keriting-cacah, Lada bbk          -  2 Cabai bulat-cacah, Garam
Bhn saus:                                                                         -  70 gr Bawang bombay-cincang
250 gr Tomat puree, 1½ st Bumbu taco              -  15 gr Bawang putih-cincang
1 Jalapeño & 10 gr Baw.pth-cincang                    Pelengkap:
½ Tomat-cincang, 2 sm Air kaldu sapi                  -  Saus salsa & Krim asam
1 sm Olive oil, Garam

Cara membuat
-   Isi: Pnskan minyak di pan, mskkan baw. pth, bombay, cabai bulat & jintan, aduk hingga harum. Mskkan daging & bumbu taco, aduk & masak sampai matang. Beri sayuran & garam. Masak sampai cairan mengering. Sisihkan & biarkan sampai dingin.
-   Saus: Tumis baw.pth & jalapeno dng olive oil, masak 2 mnt. Mskkan tomat puree, kaldu, tomat & bumbu taco. Masak sampai saus mengental (± 5 mnt), beri garam secukupnya. Sisihkan.
-   Guacamole: Tekan2 alpukat dng garpu, jangan terlalu halus. Campur rata dng semua bahan lain, tekan2 sedikit. Tutup dng plastik, simpan di kulkas 1 jam seblm dihidangkan
-   Pnskan oven 180°C. Taruh 3 sm bhn isi ditengah2 kulit tortilla, taburi keju. Lipat kedua sisi tortilla utk menutup isian, semat dng tusuk gigi. Lumuri dasar loyang dng ½ bagian saus. Ltkkan tortilla isi diloyang. Tuang sisa saus diatasnya. Tutup dng alu-foil, panggang 30 mnt. Buka alu-foil, taburi dng keju. Panggang lagi hingga keju leleh. Angkat, buang tusuk gigi. Hidangkan dng Guacamole, krim asam & saus salsa

Ingredients
250 gr Cheddar cheese, 8 Corn Tortillas    Sauce ingredients:
Stuffing ingredients:                                           1 Jalapeño-chopped, 2 tbsp Beef broth
250 gr ground Beef, 2 tsp Cumin                 -  ½ Tomato & 10 gr Garlic-chopped
2 Habanero chili-chopped                               -  250 gr Tomato puree, 1 tbsp Olive oil
70 gr Onion & 75 gr Carrot-chopped          -  1½ tsp Taco seasoning, Salt
130 gr Zucchini & 15 gr Garlic-chopped     Guacamole:
40 gr Broccoli-small cut, Frying Oil             -  1 Shallot+½ clove Garlic-chopped
2 tsp Taco seasoning, Salt                             -  ½ tbsp Cilantro-chopped, ½ tbsp Olive oil
Condiments:                                                           -  juice of ½ Lime, ¼ tsp Salt, ground Pepper
Sour cream & Salsa sauce                               -  1 ripe Avocado, ½ Serrano chili-chopped

Directions
-   Stuffing: Heat oil in a pan; stir in onion, garlic, cumin & habanero until fragrant. Add in the beef & taco seasoning, stir until the meat cooked. Put in the vegetables & salt. Cook until the liquid dries. Set aside & let it stand to cool down.
-   Sauce: Sauté garlic & jalapeno with olive oil. Cook for 2 min; stir in tomato puree, broth, tomato & taco seasoning. Boil until the sauce thickens (± 5 min), add in enough salt to taste. Set aside.
-   Guacamole: Mash the avocado with a fork, leaving them still a bit chunky. Add in all ingredients; mash some more. Wrap the bowl with plastic & refrigerate for at least 1 hour before serving.
-   Preheat oven to 180°C. Put 3 tbsp of the stuffing in the middle of each tortilla, sprinkle with some cheese over the stuffing. Fold both sides of the tortilla to cover the stuffing & secure them with toothpicks. Spread ½ of the sauce on the bottom of a baking dish. Place the stuffed tortillas above the sauce. Top with remaining sauce. Cover with foil & bake for 30 min. Take off the foil; sprinkle with cheese. Bake until the cheese melted. Remove from the heat. Discard the toothpicks & serve enchiladas with Guacamole, Sour cream, Salsa.

Monday, February 11, 2013

Gudeg Jogjakarta (Javanese Green Jackfruit Stew)


In Indonesian & English
 
Bahan
-  600 gr Nangka muda-ptg2, 6 ptg Ayam      -  400 ml Santan, Air secukupnya
-  300 gr Jantung pisang-ptg2                Saus areh:
-  6 Dn salam, 4 cm Lengkuas-iris jadi 4         -  300 ml Santan, 4 Dn jeruk, 100 ml Air
-  30 gr Gula jawa-ptg2, 800 ml Air kelapa    -  2 cm Lengkuas & 1 Sereh-geprek
-  3 st Teh hitam, 1 genggam klt baw.mrh     -  ½ st Lada bbk, 1 st Garam
-  4 Telur rebus-kupas, 1¼ sm Garam               Hlskan utk saus areh:
-  8 Baw.mrh+8 Kemiri+2 gr Asamhlskan      -  5 Baw.pth, 2 st Gula jawa, 8 Baw.mrh
-  5 Baw.pth+1 sm Ketumbarhlskan                -  1 st Ketumbar, 1 st Jintan, 8 Kemiri
 
Cara membuat
-   Lumuri ayam dng garam kmd ltkkan didasar panci tebal yg tinggi. Taruh berurutan ½ porsi dari: nangka+jantung pisang, garam, bumbu hls, gula jw, lengkuas & salam, ulangi urutan utk ½ porsi sisanya. Susun telur diatas. Tuangi santan & air kelapa. Tuang air secukupnya hingga seluruh bahan tertutup cairan. Mskkan teh ke saringan teh/kantung kain agar tak tersebar. Beri kulit bawang & teh utk pewarna.
-   Tutup panci & masak dng api kecil. Angkat ayam bila sdh empuk agar tak hancur. Angkat telur bila sdh kecoklatan. Sisihkan ayam & telur. Masak lagi hingga kuah tinggal sedikit/mengering, aduk sesekali. Setlh gudeg kering & coklat, buang kulit bawang, teh, salam & lengkuas.
-   Saus Areh: Tumis bumbu hls. Mskkan sereh, lengkuas, daun jeruk, lada, garam, aduk rata. Beri santan & air, masak sambil sesekali diaduk di api kecil hingga saus kental. Tuang di atas ayam & telur.
-   Hidangkan gudeg dng ayam+telur+saus & sambal goreng krecek (lihat resep Sambal Goreng Krecek).
 
Ingredients
-  600 gr unripe Jackfruit-cut, 6 Bay leaves     Thick coconut gravy:
-  300 gr edible Banana flower-cut, Water        -  300ml Coconut milk, 4 Kaffir lime leaves
-  4 boiled Eggs-peeled, 400 ml Coconut milk    -  100 ml Water, ½ tsp ground Pepper
-  30 gr Palm sugar-sliced, 8 Shallots-grind      -  2 cm Galangal & 1 Lemongrass-bruised
-  1 handful of Shallots skin, 3 tsp Black tea   Grind into a paste (for the coco.gravy):
-  4 cm Galangal-cut into 4, 1¼ tbsp Salt          -  8 Shallots, 1 tsp Salt, 8 Candlenuts
-  8 Candlenuts & 2 gr Tamarind-grind                 -  5 cloves Garlic, 2 tsp Palm sugar
-  5 cloves Garlic & 1 tbsp Coriander-grind         -  1 tsp Coriander, 1 tsp Cumin
-  800 ml Coconut juice, 6 pieces of Chicken
 
Directions
-   Rub the chicken with some salt & then place them in a thick bottomed pot. Put in ½ portions of each Jackfruit+Banana flower, salt, ground spices, palm sugar, galangal & bay leaves. Repeat the procedure for remaining ½ portions. Place the boiled eggs on top. Pour in the coconut milk & juice; add in enough water to cover all. Place the tea in a tea infuser & put it into the pot. Sprinkle with the shallots/onions skin (as coloring agent).
-   Cover the pot & cook over low heat. Remove the chicken from the pot after they are cooked & tender; also remove the eggs after they become brownish; set aside. Continue cooking until the liquid dries; stir once in a while. After the jackfruit & banana flower becomes brown, discard the shallots/onions skin, tea, bay leaves & galangal.
-   Thick coconut gravy: Sauté the spices paste until fragrant. Stir in the lemongrass, galangal, kaffir lime leaves & pepper. Pour in the coconut milk & water. Cook over low heat; stir constantly until the gravy becomes rather thick. Remove from the heat & pour the gravy over the chicken & eggs.
-   Serve the stew with the chicken, eggs & beef skin crackers in spicy sauce (see also Beef Skin Crackers in Spicy Sauce recipe).

Sunday, February 10, 2013

Salad Buah Marshmallow (Easy Marshmallow Fruit Salad)


In Indonesian & English
 
Bahan
-  200 gr Créme fraîche, 60 gr Marshmallow mini    Hiasan:
-  120 gr Nanas-ptg2, 100 gr Jeruk mandarin          -  Kacang Almond iris, Coklat bubuk
-  100 gr Kelapa muda, 50 gr Cherry-belah               -  Kacang Pistachio cincang, Cherry
-  1-2 sm Gula bubuk (opsional)
 
Directions
-   Tiriskan air perendam buah bila memakai buah kalengan/botolan. Campur crème fraîche dng gula bubuk bila ingin salad lebih manis.
-   Campur buah2, marshmallow & crème fraîche. Tutup, dinginkan di kulkas sampai siap disajikan.
-   Mskkan salad di gelas/mangkuk2 saji. Ltkkan cherry diatasnya. Taburi dng coklat bbk, almond & pistachio.
 
Ingredients
-  200 gr Créme fraîche, 60 gr miniature Marshmallows     Garnish:
-  120 gr Pineapple chunks, 100 gr Mandarine orange         -  sliced Almonds
-  100 gr Young coconut meat, 50 gr Cherries-halved        -  chopped Pistachios
-  1-2 tbsp Powdered Sugar (optional)                                     -  Cocoa powder, Cherries
 
Directions
-   Drain the juice off of the fruit if Ur using canned/bottled fruit. Combine crème fraîche with powdered sugar if U preferred the fruit salad to be sweeter.
-   In a large bowl, combine fruits, marshmallows & crème fraîche. Cover & refrigerate until serving.
-   Spoon the batter into serving cups. Place 1 cherry on top. Sprinkle with some cocoa pwd, sliced almonds & chopped pistachios.

Popular Posts

Followers