Entries from March 2007 ↓

BAHAN :
5 sendok makan cokelat bubuk
1 kuning telur
50 cc susu encer
100 gram mentega
200 gram gula
3 butir telur
200 gram tepung terigu
1 sendok teh baking powder
1/2 sendok teh soda kue
garam secukupnya
100 cc susu encer
selai secukupnya
200 gram cokelat masak dicairkan

CARA MEMBUAT :
Didihkan air dalam panci. Sambil masih dimasak, masukkan panci lebih kecil berisi coklat bubuk, susu encer, dan kuning telur. Kocok dengan mikser sampai kental. Keluarkan panci berisi telur dari panci air panas tadi. Sisihkan.

Kocok mentega bersama gula hingga lembut. Tambahkan telur satu per satu sambil terus dikocok. Masukkan tepung terigu yang telah diayak bersama soda dan baking powder. Aduk rata.

Tuangkan adonan nomor satu. Setelah rata, masukkan susu encer. Aduk rata. Masukkan adonan dalam cetakan loaf. Bakar dalam oven hingga matang.

Olesi bagian atas kue dengan selai lalu siram dengan cokelat masak.

Untuk 10 potong

Source : Nova Tabloid

BAHAN :
10 kuning telur
5 putih telur
100 gram gula pasir
90 gram tepung terigu
20 gram maizena
40 gram cokelat bubuk
100 gram mentega cair

VLA :
90 gram maizena
750 cc susu encer
120 gram gula pasir
vanili sekucupnya
3 kuning telur
rum secukupnya
cokelat bubuk untuk ditaburkan di atas kue

CARA MEMBUAT :
Kocok telur bersama gula pasir hingga mengembang. Tambahkan tepung terigu yang telah diayak bersama maizena dan cokelat bubuk. Aduk rata.

Tuang mentega cair. Aduk kembali. Ambil cetakan ukuran 22 cm. Olesi dengan mentega. Tuang adonan ke dalamnya lalu bakar hingga matang.

Bila kue sudah matang, dinginkan. Sementara itu masak maizena bersama susu dan gula pasir sambil diaduk hingga mendidih. Tambahkan vanili dan kuning telur. Masak kembali sampai meletup-meletup.

Belah kue mendatar lalu tuang adonan vla di atasnya. Rapatkan kue kembali. Tekan agar menempel. Taburi cokelat bubuk diatasnya.

Untuk 20 potong

Source : Nova Tabloid

Bahan :
3 buah dada ayam tanpa tuang, masing-masing dibagi 6

Saus Perendam :
2 sendok makan kecap teriyaki
1/2 sendok makan wijen sangrai
2 sendok makan mirin
1 sendok makan gula pasir

Cara Membuat :
Campur jadi satu bahan saus perendam dan rendam potongan ayam di dalamnya. Biarkan selama 1 jam.

Bakar ayam hingga matang. Api harus besar. Waktu pembakaran jangan terlalu lama agar ayam tidak keras rasanya.

Untuk 5 porsi

Pumpkin stuffed with a medley of various vegetables, including spinach

Ingredients :
1 small pumpkin, 1 kg
2 carrots, 150 g
100 g young corn
2 eggplants, 150 g
50 g onion
2 cloves garlic, 10 g
2 red chillies, 20 g
2 Tbs cooking oil, 20 ml, for stir frying
200 g spinach
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)

Method :
Cut pumpkin 2 cm below the stem, discard seeds. Put into a steamer and steam until done but not too soft.

Cut carrot, corn, eggplant, onion, garlic, and red chillies into a slant.

Stir fry onion and garlic until aromatic, add red chillies, carrot, corn, eggplant, and spinach. Season with salt and pepper. Continue stir frying until done.

Put vegetable mixture of Step 3 into steamed pumpkin when serving.

Note :
4 servings

Hot and sour spiced fish

Ingredients :
3 golden carp, 1 kg
2 Tbs lime juice, 20 ml
1 tsp salt, 4 g (or to taste0
300 ml cooking oil, for frying
4 shallots, 40 g
2 cloves garlic, 10 g
4 red chillies, 40 g
3 candlenuts, 15 g
1 tsp salt, 4 g (or to taste)
5 Tbs tamarind water, 50 ml
1 tsp brown sugar, 5 g

Method :
Clean and scale fish, discard gills and intestines. Wash and cut each fish in serving pieces. Coat with lime juice and salt. Let stand for 15 minutes to marinate. Fry until done and brownish. Take from flame and drain.

Make shallots, garlic, red chillies, and candlenuts into a paste. Stir fry with 3 Tbs rest of oil until aromatic. Season with salt, tamarind water, and brown sugar. Continue cooking until done.

Serve golden carp with sauce of Step 2.

Note :
6 servings

Golden carp = ikan mas

Source : April Magazines, April 1994

Exotic vegetable soup

Ingredients :
200 g pakis (edible fern)
200 g water convolvulus
200 g genjer (Limnocharis flava)
150 g umbut talas (taro shoot)
150 g umbut rotan (rattan shoot)
800 ml medium thick coconut milk
5 g turmeric, bruised
20 g galangal, bruised
a blade lemon grass, 25 cm, bruised
25 g black bekasam (optional)
2 salam leaves
1 tsp salt, 4 g (or to taste)
5 kemangi leaves

Method :
Cut edible fern, water, convolvulus, genjer, taro shoot, and rattan shoot into serving pieces.

Boil coconut milk, turmeric, galangal, lemon grass, black bekasam, and salam leaves.

Add edible fern, water convolvulus, genjer, taro shoot, and rattan shoot. Season with salt and add kemangi leaves. Let come to a boil for some minutes. Serve hot.

Note :
4 servings
Black bekasam = black nut fermented fish
Black nut = keluak

Source : Selera Magazine, Aprll 1994

Fragrant squid curry

Ingredients :
500 g fresh squid
5 shallots, 50 g
4 cloves garlic, 20 g
12 small green chillies, 100 g
15 g turmeric
10 g ginger
10 g galangal
2 Tbs cooking oil, 20 ml, for frying
5 purut lime leaves
3 turmeric leaves
3 blades lemon grass, 25 cm each, bruised
250 ml thick coconut milk
100 g small potatoes, cleaned
1 tsp salt, 4 g (or to taste)
1/2 tsp ground coriander
1/2 tsp ground caraway
1/2 tsp ground nutmeg

Method :
Pull out the tentacles and foreign matter of the squid. Discard all the entrails of the body and peel of the membrane from the hood. Wash and drain.

Make shallots, garlic, green chillies, turmeric, ginger, and galangal into a paste. Fry until aromatic. Add purut lime leaves, turmeric leaves, lemon grass, and squid. Continue frying until squid changes color. Pour ini coconut milk and add small potatoes. Let come to a boil whilst stirring to prevent coconut milk from curdling.

Season with salt, ground coriander, ground caraway, and ground nutmeg. Continue cooking until done and sauce thickens.

Note :
4 servings

Source : Selera Magazine, October 1993

Hot and spicy steamed ikan teri

Ingredients :
200 g dried, salty ikan teri medan (anchovies)
150 ml cooking oil, for frying
3 shallots, 30 g
2 red chillies, 20 g
1 green chillie, 10 g
1 Tbs lime juice, 10 ml
a pinch of salt
banana leaves, for wrapping

Method :
Fry dried anchovies in hot oil until crisply, take from flame and drain.

Cut shallots, red chillies, and green chilli finely. Mix with fried ikan teri, lime juice, 1 Tbs rest of oil, and season with salt. Mix well.

Take each time a piece of banana leaf. Wrap fish mixture. Put into a steamer and steam for 10 minutes.

Note :
4 servings

Source : Selera Magazine, October 1994