Thursday, November 25, 2010

es kelapa muda pink

1 butir kelapa muda,keruk dagingnya
- Es batu secukupnya
- Air kelapa muda

- sirup rose 

cara: campur semua bahan dinginkan , atau pakai es batu.....seger deh.

es kelapa jeruk

  • 1 buah kelapa muda + air nya
  • 1 buah jeruk peras
  • 2-3 sdm air gula
  • es batu
Cara membuat:

campur semua bahan di atas ke dalam gelas, kemudian hidangkan bersama dengan camilan ringan. enak tenan...:)

Tuesday, November 23, 2010




  • 8 ounces lasagna noodles
  • 1 lb ground beef (optional)
  • 3/4 cup chopped onion
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 3/4 teaspoon salt
  • 1 cup tomato sauce
  • 3 ounces cream cheese, cubed
  • 2 cups cheddar 
  • 1 1/2 cups smoked gouda cheese  
  • bechamel sauce (white sauce)
  • 12 slices mozzarella cheese


Prep Time: 20 mins
Total Time: 1 hr
  1.  Preheat oven to 375°F.
  2.  saute   beef, onion and garlic in a 1 tbs. oil; drain.
  3. Stir in seasonings.
  4.  Add tomato sauce
  5. Cook over low heat until smooth.
  6. ,Add  shredded Cheddar and Gouda
  7. prepare white sauce, set aside.
  8. Layer cooked noodles, part of meat mixture, white sauce , cream cheese , half Mozzarella.
  9.  Repeat until all is used; top with Mozzarella.
  10. Bake on top rack for 40 minutes.

White Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • salt and white pepper to taste
  • nutmeg, to taste 
In a medium heavy saucepan, melt butter over low heat,  add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once . Simmer, stirring gently with a wire whisk or wooden spoon . Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.

    Thursday, November 11, 2010

    Home made Oreo Cookies


    For the Dough:

    • 1 1/3 cups Dutch-cocoa powder
    • 1 1/2 cups all-purpose flour
    • 1/4 teaspoon salt, 
    • 1/4 tsp baking powder, 
    • 1/2 tsp baking soda
    • 2 sticks unsalted butter, softened
    • 2 cups granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract

    For the Filling:

    • 1 stick unsalted butter, softened
    • 1/2 cup vegetable shortening
    • 3 cups confectioners' sugar, sifted
    • 1 teaspoon vanilla extract.


    Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
     Cream the butter and sugar. Add the eggs one at a time, then the vanilla,until mix well . Add the dry ingredients and mix just until well combined.
    Refrigerate dough, covered with the parchment sheets, until firm, at least for 1 hour.
    Using a 2-inch round cutter, cut the dough into 64 circles.  Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
    Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
    Meanwhile, prepare the filling: Using a mixer,cream  the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
    Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

    Wednesday, November 10, 2010

    Oreo Cup cheesecake

    16 OREO Chocolate Creme Chocolate Sandwich Cookies, divided
    2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
     1/2 cup sugar
    1/2 tsp.  vanilla
    1/2 pkg. (8 squares) Dark  Chocolate, melted, cooled
      2 eggs


    HEAT oven to 325°F.
    QUARTER 10 cookies; set aside. Finely crush remaining cookies; press onto bottom of  muffin  pan line with paper cup . Bake 10 min.
    BEAT cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
    BAKE 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; let it cool .

    Cheese cake

    From : allrecipes


    • 1 (9 inch) prepared graham cracker crust
    • 224 g cream cheese, softened
    • 1 (14 ounce) can sweetened condensed milk
    • 80 ml lemon juice
    • 5 ml vanilla extract
    • 595 g Dark cherry pie filling


    1. Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. But Do not Freeze!!!
    2. Pour Dark cherry pie filling on top of pie. Serve.

    Monday, November 8, 2010

    Soto Bandung


    250 g brisket beef
    1 radish, thinly sliced .
    2 liters water
    2 cloves garlics, ground
    ¼ tsp ground white pepper
    1 stalk lemon grass, crushed
    2 cm ginger, peeled, crushed
    2 (salam) bay leaves
    1 tsp salt
    1 spring onion, thinly sliced
    1 stalk  celery, thinly sliced
    fried shallots


          1. Place 2 liters of water in a pot, boil the beef with lemongrass, a pinch of salt, crushed ginger, and salam bay leaves until the beef is tender ( water reduce to 1 liter), drain, cut into cubes, set aside.
           2. Strain off the beef stock and re-boil it in adding ground garlics, ground white pepper and salt.
              3, Put the cubes sized beef into a pot and let it boiled until tender . Remove from the heat.
              4. Place sliced radish into a bowl, add the clear soup and the beef, add fried      shallots on top together with sliced  celery and roasted soy beans( optional). Serve immediately.

    Monday, November 1, 2010

    lemon cup cake, fruit n veggies

    1 1/2 cups flour
    1 cup sugar
    ¾ cup butter, at room temperature
    ¾ cup buttermilk
    2 eggs, at room temperature
    2 teaspoons lemon juice
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
                                                            1/4 teaspoon salt
                                                            zest of one lemon

    Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Decorate with Icing plastic.

    Sunday, October 31, 2010

    Ja Jang Myun (Korean noodles in a black bean sauce)

    Ja Jang Myun (Korean noodles in a black bean sauce)


        1/2 cup each diced onion, carrot, potato, zuchinni cubes, quartered mushrooms, and frozen peas
        4 tablespoons black bean garlic sauce
        1/2 cup water
        1 teaspoon cornstarch
        cooked yakisoba noodles or noodles of your choice


    Boil the potatoes for about 10 minutes, until they're just tender.

    Stir fry the onion, carrot, mushrooms, and zucchini.  Add in the potatoes and stir for about thirty seconds.  Take them off the heat.

    In a small bowl, completely mix the black bean sauce with water.  Pour over the veggies, add the frozen peas, and bring to a boil.  Turn the heat down to medium-low and simmer uncovered for 7-10 minutes, stirring occasionally.

    Spoon some of the sauce into a cup and mix with the cornstarch.  Pour this mixture back into the wok and stir well to thicken the sauce.

    Serve over hot noodles.Yummy!

    Serves: 3-4

    Thursday, October 28, 2010

    Tiny Spicy Chicken

    Tiny Spicy Chicken

    • 3 lbs. boneless skinless Chicken breast cut into 1½" cubes
    • Garlic salt
    • 2 tsp. sambal chili paste
    • 1½ C sugar
    • 1 C ketchup
    • 2 beaten eggs
    • 1 C chicken broth
    • 6 Tbsp. brown sugar
    • 1 C white vinegar
    • Sprinkle chicken with garlic salt, let sit 1 hour in fridge. After and hour dip chicken into eggs first then into cornstarch. Brown chicken in fryer intil golden brown. Put chicken into 9x13 pan. Mix chili paste, sugar, ketchup, dash salt, chicken broth, brown sugar, and white vinegar in sauce pan until sugars are dissolved. Pour into pan with chicken. Bake chicken at 325° for 1 hour turning chicken over every 15 minutes. Sauce thickens as it cooks, forming a nice coating. Serve with rice.

    Wednesday, October 27, 2010


    500 gr

    (3 1/3 cups) plain flour,(sifted)
    2 tsp   baking powder
    220 gr   butter, softened
    250 gr   dark brown sugar
    2 tbsp   milk
    Speculaas spice
    8   green cardamom pods
    8   cloves
    5   star anise
    1 tsp   white peppercorns
    1   piece of mace
    2 tbsp   ground cinnamon
    2 tsp   ground ginger
    ½ tsp   finely grated nutmeg

    or You can use 3 tsp special Speculaas  spice


    1 For speculaas spice, finely grind cardamom, cloves, star anise, peppercorns and mace in a spice grinder or mortar and pestle. Transfer to a large bowl, add cinnamon, ginger and nutmeg, stir, add to flour and baking powder, and set aside.
    2 Beat butter, sugar and a pinch of salt in an electric mixer until creamy (3-4 minutes). Add milk, beat to combine, then add flour mixture and mix until just combined. Form mixture into a dough with your hands on a work surface (add extra milk if mixture is too dry), shape into a disc and wrap in plastic wrap. Refrigerate to rest (8 hours-overnight).
    3 Preheat oven to 170C. Roll pastry on a lightly floured surface to 5mm thick, then refrigerate until firm (30 minutes). Cut into desired shapes (see note) and place on trays lined with baking paper. Re-roll scraps and repeat. Chill until firm (20 minutes), then bake in batches until light brown and crisp (10-12 minutes). Cool for 5 minutes on trays, then transfer to wire racks and cool completely. Speculaas will keep, stored in an airtight container, for 1 week. Recipes From: Australian Gourmet Traveller

    Hot and Sour Soup

    Recipes From Food Network Kitchens


    • 4 ounces pork tenderloin
    • 5 cups chicken broth, homemade or low-sodium canned
    • 2 tablespoons broken tree ear mushrooms
    • 10 dried shitake mushrooms
    • 2 cloves garlic, crushed and peeled
    • 1/2-inch slice fresh ginger
    • 3 scallions
    • 1 tablespoon soy sauce
    • 3 tablespoons balsamic vinegar plus more to taste
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon kosher salt plus more to taste
    • 3 tablespoons cornstarch dissolved in 3 tablespoons cold water
    • 1 large egg lightly beaten
    • 1/2 teaspoon Asian toasted sesame oil
    • 4 ounces firm tofu (bean curd), cut into 1/2-inch cubes


    Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
    Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
    Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
    Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.

    Hmmmm..., so Yummy!!

    Spaghetti Bolognaise

    1 lb. ground beef
    1 (15 oz.) can whole tomatoes
    1 (15 oz.) can tomato sauce
    2 med. onions
    5 garlic cloves
    6 or 7 lg. mushrooms
    1 green pepper
    2 tsp. ready to use oregano
    2 tsp. ready to use basil
    1 bay leaf
    1/2 tsp. dry thyme
    Fresh ground pepper to taste
    1/2 c. olive oil
    1 lb. spaghetti
    Parmesan cheese, grated

    Peel and chop onions, garlic cloves, mushrooms and green pepper. Put large skillet on burner and heat olive oil on medium high setting. Add onions, garlic, mushrooms, and green pepper. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong. Pour all ingredients into a bowl and reserve for later.Return skillet to heat and add ground beef. Fry until browned and break apart into small clumps. Returned fried vegetables to the skillet. Add whole tomatoes and chop them up. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper. Mix ingredients well. Cover skillet and turn heat down to simmer. Simmer for 30 minutes.

    Bring a large saucepan of salted water to the boil. Add spaghetti, a little at a time. Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes or until just cooked through (no hard white center). Drain and run cool water through spaghetti. Transfer to a bowl and add a half cup of grated Parmesan cheese. Mix well.
    Remove sauce from stove and pour into a bowl,  serve warm.

    Sunday, October 24, 2010

    Tofu with black bean sauce

    2 tablespoons oil
    3 cloves garlic, minced
    2 quarter-sized pieces of ginger, minced
    1 teaspoon fermented black beans.
    1 tablespoon black bean sauce
    1 cup vegetable stock or water
    2 blocks firm fried tofu, in 3/4 inch cubes
    1 tablespoon sesame oil
    1 tbs cornstarch Heat oil in large skillet or wok. Add the ginger and garlic; saute for about 20 seconds . Add the black beans and the green onion and saute for about 10 seconds. Stir in the black bean paste and vegetable stock; mix well. Then add the tofu cubes. Turn the heat down to maintain a strong simmer; cover and let cook about 20 minutes. Add the cornstarch with water mixture until thickened and at last add sesame oil .

    Ayam Goreng Serundeng

    Bahan Serundeng :
    • 4 butir bawang merah, haluskan
    • 2 siung bawang putih, haluskan
    • 3 cm lengkuas, memarkan
    • 2 lembar daun salam
    • 1 batang serai, memarkan
    • 1 sdm gula pasir
    • Garam secukupnya
    • 250 gram kelapa, parut memanjang
    • 2 sdt air asam
    Cara Membuat Serundeng:


    • 1 cup desiccated coconut, unsweetened 
    •  4 shallots
    •  2 minced  garlic
    •   3 cm galangal
    •  2 bay leaves
    • 1 lemon grass
    • ½ teaspoon dried corriander
    • 1 teaspoon salt & sugar , 2 tsp tamarind juice.


    1. Mix the water with the garlic, shallots, galangal, bay leaves, coriander and tamarind juice.

    2. Add the desiccated coconut with the salt and heat on the stove
    3. Stir regularly so that the coconut browns and dries evenly.  You will need patience to ensure that it doesn't burn
    4. When the coconuts is dry and golden brown add salt & sugar.
    turn off the heat.

    Panaskan minyak, tumis bumbu halus, daun salam, sereh  sampai harum, tambahkan gula pasir dan garam. Aduk rata., sangrai sampai kering .

    Ayam goreng:
    Bahan :
    • 1 ekor ayam kampung ukuran kecil, potong 8 bagian
    • 350 ml santan
    • 2 lembar daun salam
    • 2 batang sereh , memarkan
    • Minyak untuk menggoreng
    Bumbu dihaluskan :
    • 3 siung bawang puith
    • 6 butir bawang merah
    • 1 sdt ketumbar
    • 1 sdt garam
    • 1/4 sdt gula merah
    • 2 cm kunyit
    • 5 butir kemiri, sangrai

     Cara Membuat :
    1. Ungkep ayam dengan air santan, bumbu yang dihaluskan, daun salam dan sereh sampai matang dan sisa kaldunya sedikit. (sisihkan).
    2. Goreng ayam sampai kuning lecoklatan.
    3. Masukkan ayam ke dalam serundeng. Aduk – aduk dengan api kecil sampai kelapa kering dan kecoklatan.
    4. Angkat dan siap disajikan.

    Ingredients :
    1. 1 fresh chicken, cut in 8 pieces
    2. 350 ml coconut milk
    3. 2 stalks lemongrass, bruised
    4. bay leaves
    5. Vegetable oil for deep fried.
    Spice paste :
    • 6 shallots, peeled
    • 3 cloves garlic
    • 5 candlenuts
    • 2 cm turmeric, peeled, sliced
    • 2 cm  galangal, peeled, cut
    • 1 t salt
    method :
    • heat oil in a wok and saute the spice paste, lemongrass,  bay  leaves, for 3 minutes.
    • add chicken and cook, stirring, until well coated. Add water and simmer, uncovered, until chicken is cooked and sauce is almost dry. Leave to cool.
    •  Heat oil and deep fry chicken until crisp and golden brown.

    2 buah tomat , iris.(2 tomatoes, minced).
    1 lembar daun salam ( 1 bay leaves)
    1 batang serai memarkan (1 lemon grass, crushed)
    1 cm laos ,memarkan (1cm  galangal, crushed)
    2 tbs air asam jawa ( 2 tbs tamarind juice)
    salt for seasoning.

    II. Haluskan (paste):
    10 cabe merah ( 10 red chilies)
    1 tbs terasi ( 1tbs shrimp paste)
    2 tbs gula merah ( 2 tbs brown sugar)
    5 tbs minyak goreng ( 5 tbs vegetable oil)

    1 .Panaskan minyak, lalu tumis bahan II
       ( heat the oil, saute all ingredients II.)
    2. Masukkan semua bahan I, aduk-aduk. Masak dengan api kecil hingga matang. angkat.
        ( Add all ingredients I , stir in low heat until it's well cooked.)
    3. Hidangkan sebagai pelengkap Ayam Goreng Serundeng.
        ( serve with the Fried Chicken)

      Saturday, October 16, 2010

      cheese stick

      batang keju yang di gulung puff di tabur gula di atasnya...

      Thursday, October 7, 2010

      Soto Betawi

      Soto Betawi:

      1. 300 gram daging sanding lamur
      2. 300 gram jeroan sapi
      3. 1000 cc kaldu daging
      4. 500 cc santan kental
      5. 2 sendok makan minyak goreng

      1. 2 cm jahe, memarkan
      2. 2 cm lengkuas, memarkan
      3. 2 sendok makan kecap manis
      4. 2 lembar daun salam
      5. 2 cm kayu manis
      6. Garam secukupnya
      Bumbu yang dihaluskan:
      1. 8 siung bawang merah
      2. 4 siung bawang putih
      3. 1 sendok teh pala
      4. ½ sendok teh jinten, sangrai
      5. 1 sendok teh lada butir
      6. 1 sendok teh ketumbar, sangrai
      1. 2 buah tomat, belah empat
      2. Emping goreng untuk pelengkap
      3. 1 sendok makan seledri cincang untuk taburan
      4. 1 batang daun bawang, iris halus
      5.  sambal dan acar

      Cara Membuat Resep Masakan Soto Betawi:

      1. Panaskan minyak, tumis semua bumbu halus sampai harum. Tambahkan daging, jeroan dan bumbu yang lain, aduk sampai berubah warna.
      2. Tambahkan kaldu dan masak sampai mendidih. Tuangkan santan dan masak kembali sampai kuah mengental.
      3. Siapkan mangkuk saji, masukkan daging, jeroan, seledri, daun bawang dan tomat. Tuangkan kuah soto, taburi bawang merah goreng dan emping.
      4. Hidangkan segera selagi panas.

      Wednesday, October 6, 2010

      Juice jambu klutuk

      2 Sweet Limes 
      1 Guava ( Jambu  klutuk )
      1 pack strawberries
      1 Teaspoon Honey
      2 tbs sugar.(optional)
      A pinch of Salt
      1 cup water

      Cut Sweet lime into two and squeeze the juice. Add in sweet lime juice, strawberries, salt, sugar and  honey  in the blender and blend together with the guava. You may strain the juice using strainer.
      taste better when it's cold.

      Tuesday, October 5, 2010

      Char Siew Bao

      250g char siew, diced
      1 tsp sugar
      1 small onion, diced
      1 tbsp oyster sauce
      2  tbsp  tomato sauce
      1 tsp. sesame oil
      1-2 drops red food colouring (optional)
      150 ml water
      1½ tbsp corn flour
      Salt to taste


      1. Heat oil in pan,  for 1 to 2 minutes. Add in all other ingredients A, stir fry for 1 minutes.
      2. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
      3. Transfer to bowl  and allow to cool.
      4. Set aside for later use.

      8g instant dry yeast
      170ml lukewarm water
      300g  hong kong flour
      100g tan mien starch
      80g icing sugar
      30g shortening or vegetable oil
      10g baking powder
      10ml cold water

      1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
      2. Fill well with lukewarm water and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
      3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
      4. Cover dough with damp cloth and let it rise for 30 minutes.
      5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined.
      Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. Then place a teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a round  parchment paper, seal side up.
      6. Arrange buns into a steamer.
      Spray water mist over buns, and steam in a preheated steamer on high heat for 10 minutes.
      Remove buns from steamer and cool on rack to prevent soggy bottom.

      Monday, October 4, 2010

      Sichuan Green Beans

       Sichuan Green Beans

      • 1½ lbs fresh  string green beans
      • ¾ tsp salt
      • 1 tsp sugar
      • 1 tbsp Shaoxing rice wine or dry cooking sherry
      • 1 tsp oyster sauce
      • 2 tbs  vegetable oil
      • 1 cup ground pork (lean works well)
      • 2 tbs chili sauce (optional)
      • 1 tsp cornstarch mix with 2 tbs water.
      • Wash the beans, cut off tips of both ends .
        Try thoroughly and set aside.
        Mix the salt, sugar, wine, and oyster sauce , and set aside.
      • Heat oil in wok until very hot. Add the beans in two batches and cook until wrinkled, about 3 minutes per batch. Remove with slotted spoon and drain in on paper towel.
      • Pour off 2 tbsp oil and add the ground pork .
      • Stir over high heat, breaking up lumps (about 3 minutes) and stir until covered.
      • Replace the beans and stir over high heat. Add the sugar mixture and cornstarch mixture stir about 1 minute more. Serve with rice.

      Beef Teriyaki with Baby Corn

      1 lb. flank steak (about 2 large steaks)
       1/2 onion (sliced)
      8 baby corn
      1/2 cup cooking wine
      1/4 cup soy sauce
      1 tablespoons onion, minced
      1 garlic clove, minced
      1 tablespoons sugar 
      1 cup homemade beef broth
      1 tsp oyster sauce
      1 teaspoon ginger root, grated

      Slice steaks diagonally across the grain into 1/2x1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1hour.

      Pour 1 tablespoon oil around the top of the preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add baby corn  and stir-fry 4 minutes; remove from wok.
      Pour 1 tablespoon oil around top of the wok. Remove steak from the marinade, reserving marinade; add steak to the wok. Stir-fry until browned. Combine cornstarch and reserved marinade, stirring well; stir mixture into beef. Cook, stirring constantly, until thickened. Combine vegetables and rice; place on serving dish. Spoon meat mixture over rice.

      Gehu (Tauge jeung Tahu)

      Coba buat Gehu semirip mungkin dengan yg dijual abang2: :) 
      Bahan Isi:
      100 gr taoge, buang akar
      3 sdm wortel, iris korek api
       2 sdm kol cincang
      2 sdm daun bawang, iris halus
      2 sdm minyak, untuk menumis   
        1 buah bawang putih
        2 buah bawang merah
      1/4 sdt merica bulat
      1/4  sdt garam

       Adonan Tepung:
      100 gr tepung beras
      1 sdm tepung sagu
      3 buah bawang putih
      1 sdt ketumbar sangrai, haluskan
      1/2 sdt garam
      125 cc air

      Cara Membuat:
      - Tumis bumbu halus sampai harum, masukkan seluruh bahan isi, aduk sampai matang, angkat.
      - Keruk salah satu sisi tahu. Isi lubang tersebut dengan adonan sampai penuh, sisihkan.
      - Aduk semua bahan adonan tepung sampai rata. Celupkan setiap potong tahu. Goreng dalam minyak banyak sampai kecoklatan. Tiriskan.

      Xiao Loong Bao

      . Penasaran dengan yang namanya Xiao Loong Bao atau Shanghai Soup Dumplings, I watch it on TLC and It  looks so Yummy...
      This is the first step: prepare the gelatine broth .

      1 1/3 cups Chicken Stock
      1 scallion (white and green parts), cut into 2-inch lengths and lightly smashed with the broad side of a knife
      3 quarter-size slices ginger, smashed with the broad side of a knife
      1/2 tsp. agar-agar powder or 1 1/2 tsp. unflavored gelatin.
      350grams pork loin, minced
      2 tbsp of ginger, grated, with juice
      2 tbsp of soy sauce
      1 tsp of sesame oil
      2 tsp sugar
      6 tbsp of water
      1 stalk of green onions                 
       a pinch of pepper
       1/2 tsp of salt
       1/3 cup gelatine broth
       Combine all the ingredient in a bowl and  mix well .                                              

      Prepare the dough,

      3 3/4 oz (3/4 cup)bread flour
      2 oz (6 tbsp.)  all-purpose flour
      About 7 tbsp. just-boiled water
      1 1/2 tsp oil.

      Roll the dough out into a snake, approximately 1 inch thick and cut it into sections, about 1 inch in length.

       Take a teaspoon full of the filling and fill it into the dumpling skin you've just created and crimp the skin upwards to create a little ball.  Try to make  9 or 10 pleats. My aim was to get the dumpling to close properly so the precious broth do not run out during the steaming process.

      Steam your dumplings on a steamer for 15 minutes.  When it is ready, don't pop it into your mouth too soon because the soup  will be so hot.

      Hmmmmm.. so Yummy...

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