Entries from October 2007 ↓

Bahan :
500 g SIMAS SPECIAL MARGARIN
200 g gula halus
1/2 sdt esens vanili
2 kuning telur, kocok sebentar
50 g gula batu, tumbuk kasar
20 buah ceri merah atau hijau, potong dadu

Ayak :
500 g tepung terigu
50 g tepung maizena
2 sdt baking powder
50 g susu bubuk

Cara Membuat :
Kocok Simas Special Margarin dengan gula halus hingga putih. Masukkan vanili dan telur, kocok hingga mengembang.

Masukkan campuran tepung, aduk dengan sendok kayu perlahan-lahan hingga rata.

Masukkan adonan dalam pipping bag. Letakkan adonan di dasar loyang beroles SIMAS SPECIAL MARGARIN berbentuk huruf S, beri hiasan gula batu dan ceri. Atur jarak 2 cm agar kue tidak berdempet.

Panggang dalam oven bersuhu 180 derajat Celcius selama 15 menit hingga matang dan berwarna kuning kecoklatan. Angkat dan dinginkan.

Simpan dalam wadah kedap udara.

Hasil : 1.500 g

Sumber : Simas Margarin

Note : bisa menggunakan margarin merk lain. 

Ingredients :
250 gram dried sago flour
5 pisang ambon*)
1/2 coconut, grated
1/2 teaspoon salt
water

Methode :
Blend well sago flour, pisang ambon, part of grated coconut and salt. If it is too dry, add a little water. Form into marble shapes. Boil sago balls until done. Remove from the boiling water. Add pinch of salt on remaining grated coconut. Steam. Coat sago boil with steam grated coconut and serve.

Makes : 30 sago balls

*) pisang ambon : medium size; like common banana

From : Papua Traditional Cooking, Indonesia

Source : Selera Magazine, October 1999

Ingredients :
1 (500 gram) carp fish, clean and gutted salt to taste
3 taro leaves
2 bamboo skewer

Methode :
Put carp fihs on 2 bamboo skewers. Wrap tightly with taro leaves. Broil on charcoal until done.

Makes : 2 serving

From : Papua Traditional Cooking, Indonesia

Source : Selera Magazine, October 1999

Ingredients :
1 (600 gram) tuna fish, clean and gutted salt to taste
2 taro leaves

Method :
Scare tuna fish on its surface. Smear with salt. Wrap tuna in taro leaves. Steam.

Makes : 4 servings

From : Papua Traditional Cooking, Indonesia

Source : Selera Magazine, October 1999

Ingredients :
2 taro leaves, clean and cut into 1/2 cm
250 gram anchovies
1/4 coconut, grated
salt to taste

Method :
Boil taro leaves and anchovies. Remove from the pan. Mix well taro leaves, anchovies, grated coconut and salt. Steam until done.

Makes : 4 servings

From : Papua Traditional Cooking, Indonesia

Source : Selera Magazine, October 1999

Ingredients :
6 dried mackerel
200 ml coconut milk and 400 ml coconut cream, form 3/4 coconut
1 taro root and leaf, finely cut
salt to taste

Method :
Boil mackerel, coconut milk, taro leaf, taro root, and salt on medium heat until the liquid evaporated. Pour coconut cream. Stir slowly. Simmer until the liquid thickened.

Makes : 4 servings

From : Papua Traditional Cooking, Indonesia

Source : Selera Magazine, October 1999