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 powder, 2 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.

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.

Cake Pelangi Kukus (Steamed Rainbow Cake)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 200 gr Terigu serba-guna, 1 st Garam, 270 gr Gula, 200 ml Minyak
• ¾ st Baking powder, Pewarna: merah+orange+kuning+hijau+biru+ungu
• 65 gr Mentega tawar, 150 gr Coklat putih, 100 gr Terigu pastry
• 8 Telur, 75 ml Krim cair, 1½ st Esense jeruk, ¾ st Emulsifier
• Keju parut-taburan & Buah/Coklat-hiasan (opsional)

Krim kocok:

• 350 ml Krim kental, ¾ st Ekstrak lemon/sitrun, 30 gr Gula

Frosting Cream cheese:

• 200 gr Cream cheese & 135 gr Mentega-suhu ruang, 1 st Vanili
• 180 gr Gula bubuk, 1 st Kulit lemon parut

Cara membuat

• Lelehkan coklat putih dng ditim, campur dng minyak & mentega yg sdh dicairkan, sisihkan. Campur semua tepung, garam & baking powder, sisihkan. Kocok telur, gula, emulsifier dng mixer sampai pucat & mengembang. Masukkan campuran 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.
• Krim kocok: Dinginkan krim di kulkas min. 1 jam. Kocok krim dng mixer sampai agak kaku. Mskkan ekstrak lemon & gula sedikit2 sambil terus dikocok hingga kaku.
• Frosting cream cheese: 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, 1½ tsp Orange essence
• 200 ml frying/vegetable Oil, 8 Eggs, ¾ tsp Emulsifier, 1 tsp Salt
• 100 gr Pastry flour, 65 gr unsalted Butter, ¾ tsp Baking powder
• 75 ml Cream, Food Coloring red+orange+yellow+green+blue+purple
• 150 gr White chocolate, Grated Cheese-sprinkle (optional)
• Fruits/shaved Chocolate-garnish (optional)

Whipped cream:

• 350 ml Heavy cream, 30 gr Sugar, ¾ tsp Lemon extract

Cream cheese Frosting: room temperature

• 180 gr powdered Sugar, 135 gr unsalted Butter
• 1 tsp grated Lemon zest, 1 tsp Vanilla extract
• 200 gr Cream cheese

Directions

• Melt the chocolate over a hot-water bath; stir in melted butter & oil. Set it aside. Mix both flour, salt & bak. pwd; set it aside. Beat eggs, sugar & emulsifier with mixer until it becomes pale & thicken. Add in flour mixture, 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 colours to each bowl, until incorporated. The shade you get after whisking, is also the shade you`ll get after steaming.
• Line & grease 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 minutes (a toothpick inserted into the center of each cake comes out clean). Remove the pan; remove cake from the pan & let it cool down completely.
• Whipped cream: Chill the heavy cream in refrigerator for 1 hour; then beat it with mixer until soft peaks form. Beat in lemon extract & sugar, a little at a time until stiff peaks form.
• Cream cheese Frosting: Beat cream cheese & butter on low speed until it blend well 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).

Kembang Kol Panggang (Cauliflower Gratin)

In Indonesian & English (the English version is below the recipe written in Indonesian) 

Bahan

• 1.2 kg Kembang kol, 2 Telur-kocok, ¼ st Pala bubuk
• 2 sm Krim asam, 1 st Thyme kering, 70 gr Mentega
• 175 gr Keju Cheddar/Gouda serut, 1 st Cabai bubuk
• 70 gr Terigu serba guna, 1 st Paprika manis bubuk
• ¼ st Lada hitam bubuk, 40 gr Panir, 2 st Garam
• 800 ml Susu/Susu evaporated, 1 st Mustar Dijon
• 200 gr Daging asap/Bacon & 2 Daun bawang-iris
• 1 sm irisan Daun lokio, 2 Cabai-iris2 (opsional)
• Air+Garam secukupnya

Cara membuat

• Potong2 kembang kol per kuntum kecil2. Rendam kembang kol di larutan air garam selama 30 menit agar bila ada kotoran/ulat/serangga, akan keluar/mati. Bilas dengan air biasa lalu tiriskan.
• Sementara itu, panaskan oven 190° C. Lelehkan mentega di pan dengan api sedang. Masukkan terigu, aduk sampai membentuk pasta lembut. Tuangi susu sedikit2, aduk terus sampai saus halus & mengental. Beri mustar & 125 gr keju, aduk hingga meleleh. Angkat dari api, bumbui dengan garam, thyme, pala & paprika bubuk. Biarkan hingga sedikit dingin lalu masukkan telur & krim asam, aduk. Tambahkan daging, daun bawang & cabai iris. Aduk rata.
• Didihkan air di kukusan. Kukus kembang kol ± 5-7 menit (sampai kuntum2 empuk). Angkat & bilas dng air dingin, tiriskan. Campurkan kembang kol ke saus. Aduk2 hingga seluruh kuntum terlapis saus.
• Aduk 50 gr keju, cabai bubuk, lada hitam & panir, sisihkan. Olesi loyang 23X33-cm dng mentega. Masukkan adonan ke dalam loyang, membentuk satu lapisan (jangan terlalu saling menumpuk). Panggang selama 15 menit. Taburi permukaannya dengan campuran panir-keju. Panggang lagi selama 10 menit (sampai adonan kuning kecokelatan). Angkat dari oven, taburi dengan daun lokio. Hidangkan panas2.

Ingredients

• 1.2 kg Cauliflower, 40 gr Breadcrumbs, Water+Salt
• ¼ tsp ground Nutmeg, 70 gr Butter, 2 Eggs-beaten
• ¼ tsp ground Black pepper, 2 Green onions-sliced
• 1 tbsp sliced Chives, 1 tsp Sweet paprika powder
• 1 tsp Cayenne pepper powder, 2 tbsp Sour cream
• 800 ml Milk/Evaporated milk, 1 tsp dried Thyme
• 200 gr Smoked beef/bacon-sliced, 2 tsp Salt
• 70 gr All-purpose flour, 1 tsp Dijon mustard
• 175 gr shredded Cheddar/Gouda cheese
• 2 Chilies-sliced (optional)

Directions

• Core & cut the cauliflower into small florets. Soak cauliflower in water+salt mixture for 30 minutes in order to remove & kill any unintended protein sources (such as worms/insect) & dirt. Rinse & then drain it.
• Meanwhile, preheat oven to 190° C. Melt butter in a saucepan over medium heat; whisk in flour until it forms a smooth paste. Gradually add in milk; whisk constantly & cook until the sauce smooth & thickens. Add in mustard & 125 gr cheese; stir until it melts. Remove from the heat; season with the salt, thyme, paprika powder & nutmeg. Let it cool slightly & then stir in eggs & sour cream. Fold in sliced meat, chilie slices & green onion.
• Bring water in a steamer to a boil. Steam the cauliflower for 5-7 minutes (until the florets are just tender). Rinse cauliflower in cold water & then drain. Put cauliflower into the sauce mixture. Toss the florets to make sure they are thoroughly coated with the sauce.
• Mix 50 gr cheese, cayenne pepper, ground pepper & breadcrumbs; set it aside. Grease a 23X33-cm baking dish. Transfer the mixture into the baking dish, in a single layer. Bake for ~ 15 minutes. Sprinkle the breadcrumbs mixture over the surface. Bake again for ~ 10 minutes or until the gratin is golden brown. Remove from the oven & sprinkle with chives slices. Serve while it is still hot/warm.

Soup Ercis (Green Pea Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 sm Olive oil, 25 gr Mentega, 100 gr Wortel-parut, Garam

• 500 gr Ercis, 70 gr batang Seledri-iris, 1 Bawang putih-cincang

• 750 ml Kaldu sayuran, 2 Daun salam, ¼ st Lada hitam bubuk

• 75 gr Bawang bombay-cincang halus, 8 lbr Bacon asap-cincang

• 2 sm Crème Fraiche/Krim asam, ¾ st Tarragon kering

• 2 sm Keju parmesan parut, Dill segar-cincang

 

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 menit. Tuangi kaldu, beri ercis, garam & lada secukupnya. Aduk rata. Tutup panci & masak sampai ercis empuk. Buang daun salamnya.

• Ambil semua sayuran & 300 ml kaldu; masukkan ke dalam blender lalu blender sampai halus sekali. Tambahkan sedikit demi sedikit sisa kaldu ke dalamnya sampai didapatkan konsistensi yngg tepat. Panaskan dengan api kecil, masukkan keju parut & tumisan bacon, aduk hingga keju leleh.

• Tuang soup ke mangkuk2 saji. Beri 1-2 st crème fraiche/krim asam & taburi dengan dill. Hidangkan soup selagi hangat dengan sepotong roti, misalnya (klik pada link berikut utk melihat resepnya): Roti Serealia Madu, Roti Keju & Bawang Bombay, Roti Baguette Tanpa Diuleni, Roti Tawar, Roti Tanpa Diuleni atau Roti Rosemary & Bawang Putih

Ingredients

• 1 tbsp Olive oil, 25 gr Butter, 75 gr Onion-finely chopped
• 1 Garlic clove-chopped, 2 tbsp Crème Fraiche/Sour cream
• 500 gr Green peas, ¾ tsp dried Tarragon, fresh Dill-chopped
• 750 ml Vegetable stock, 70 gr Celery rib-sliced, 2 Bay leaves
• ¼ tsp ground Black pepper, 2 tbsp grated Parmesan cheese
• 8 strips smokey Bacon-chopped, 100 gr Carrot-grated, Salt

 

Directions

• Heat butter & olive oil on low temperature until the butter melted. Sauté ½ of chopped Bacon. Remove from the heat & set it aside. Sauté onion, garlic, tarragon, bay leaves, carrot, celery & the rest of bacon for ~5 minutes. Add in the stock, salt, pepper & peas. Cover the pan; boil until the peas are soft. Discard bay leaves.
• Take out all veggies & 300 ml of the stock; put it 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 cheese & sautéed bacon. Cook until the cheese melted.
• Ladle the soup into serving bowls. Add in crème fraiche/sour cream & sprinkle with dill. Serve the soup warm with a slice of bread, i.e. (click on the link for the recipe): Honey Mix Oats Bread, No-Kned Cheese & Onion Bread, No-Knead Baguette Bread, White Bread, No-Knead Bread or Rosemary Garlic Bread