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Tuesday, May 6, 2014

Pancake Kentang Jerman (German Potato Pancakes/Kartoffelpuffer)


In Indonesian & English

Bahan

  • 1 kg Kentang-kupas & cuci, Pala bubuk
  • 1 Bawang bombay sedang-cincang halus
  • 3 Telur-kocok, Mnyk sayur/canola, Garam
  • ½ st Thyme, 4-5 sm Havermout/serelia
  • 2 sm Peterseli cincang, Lada hitam bubuk
Saus apel:

  • 4 Apel, 50 gr Gula, ½ st Kayu manis bbk
  • 175 ml Air, 1-2 st Air jrk lemon/nipis
  • 2 strip Kulit jrk lemon
Saus krim bawang putih:

  • 125 gr Krim asam/Yoghurt tawar, Garam
  • 125 gr Cream cheese, Lada bubuk
  • 1 sm Peterseli/Daun lokio cincang
  • 1 st Air jrk nipis, ½ st Minyak sayur
  • 1-1½ Bawang putih-cincang halus

Cara membuat

  • Parut halus ketang dng parutan keju/sayuran, gunakan lubang parutan yang terkecilnya. Tuang kentang parut ke dlm selmbr kain saring/lap bersih. Siapkan mangkuk, peras2 keras hingga sebanyak mungkin cairan kentang tertampung di dalam mangkuk (kentang sekering mungkin). Biarkan cairan di dlm mangkuk selama 2-3 mnt. Anda akan melihat bahwa cairan terbagi 2 yaitu: pati kentang, yg terlihat lbh kental, terletak di dasar mangkuk & cairan bening yg terletak di atas. Buang cairan bening tsb dari mangkuk, biarkan pati kentang tetap di dlmnya. Mskkan kentang parut kering ke dlm mangkuk berisi pati kentang. Beri telur, havermout, garam, lada & pala, aduk rata. Diamkan adonan ± 10-15 mnt sampai cairan sedikit terserap oleh havermout. Mskkan baw.bombay cincang, peterseli & thyme, aduk rata.
  • Saus krim bawang putih: Campur rata krim asam & cream cheese. Beri bawang putih & peterseli/lokio, aduk rata. Mskkan air nipis & minyak, aduk hingga adonan lembut. Bumbui dng garam & lada.
  • Saus apel: Kupas, buang bagian tengah apel yg keras, ptg apel kecil2. Mskkan ke panci dng bahan2 saus apel lainnya. Tutup panci, masak di api sedang-kecil sampai empuk (± 20 mnt). Angkat dari api, buang kulit jrknya. Biarkan mendingin, hlskan dng garpu/alat penghalus kentang.
  • Panaskan minyak secukupnya di pan anti lengket dng api sedang. Mskkan per 1 sm munjung adonan ke pan, tekan perlahan dng spatula utk meratakan pancake. Goreng sampai kuning kecoklatan. Balik, goreng juga sisi tsb sampai kuning kecoklatan & crispy. Tiriskan di kertas roti. Hidangkan panas2 dng saus apel atau saus krim bawang putih.

Ingredients

  • 1 kg starchy Potatoes-peeled & rinsed
  • 1 medium Onion-chopped very finely, Salt
  • 3 Eggs-beaten, 4-5 tbsp Rolled oats
  • ½ tsp Thyme, ground Nutmeg, black Pepper
  • 2 tbsp chopped Parsley, Canola/Veg. oil
Applesauce:

  • 4 Apples, ½ tsp ground Cinnamon
  • 175 ml Water, 1-2 tsp Lemon juice
  • 50 gr Sugar, 2 strips Lemon peel
Creamy garlic dip:

  • 125 gr Sour cream/plain Yoghurt
  • 125 gr Cream cheese, Salt
  • 1 tbsp chopped Parsley/Chives
  • ½ tsp Vegetable oil, ground Pepper
  • 1-1½ cloves Garlic-minced
  • 1 tsp Lemon juice

Directions

  • Grate the potatoes finely with a cheese/vegetable grater; use the finest setting/side of your grater. Put grated potatoes in a clean cheese/dish cloth & wring/squeeze out excess moisture as much as possible into a bowl. Leave the liquid to settle in the bowl for 2-3 minutes. You will find that there are 2 parts of liquid on the bowl; the starch, which is thicker in appearance & sits at the bottom of the bowl, whereas the watery liquid rises to the top. Pour the watery liquid out of the bowl, leaving the potato starch to sit at the bottom. Put potatoes into the bowl with starch. Stir in the eggs, oats & seasoning. Let it sit for ± 10-15 minutes to let the oats to soak up the liquid of the dough a bit. Put in chopped onion, parsley & thyme; combine them well.
  • Creamy garlic dip: Mix the sour cream & cream cheese well. Stir in garlic & parsley. Add in lemon juice & oil to make a smooth creamy texture. Season with enough salt & pepper to taste.
  • Applesauce: Peeled, cored & then chop the apples. Put them into a pot together with other ingredients. Cover; cook over medium-low heat until the apples are soft (± 20 minutes). Remove from the heat; discard the lemon peel. Allow to cool a bit & then mash with potato masher or fork.
  • Heat some oil in a non-stick frying pan over medium heat. Drop each 1 spoonful of batter into the pan; flatten lightly with a spatula. Fry until golden brown; flip it over. Fry also the other side until golden brown & crisp. Drain on paper towel. Serve while they are still hot with some apple sauce or creamy garlic dip.

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