Bahan :
4 butir telur ayam
100 ml air
20 g cake emulsifier (TBM,VX,Ovalet)
185 g gula pasir
350 g tepung terigu Segi Tiga Biru
2 g vanili bubuk
3 g baking powder
50 g margarin, lelehkan
Cara membuat:
Kocok telur, air, gula, cake emulsifier selama 2 menit
Masukkan terigu, vanili dan baking powder dalam adonan. Kocok lagi selama 1 menit.
Masukkan margarin cair, aduk sampai rata.
Panaskan cetakan kue cubit, tuang adonan ke dalam lubang-lubang cetakan.
Masak hingga matang. Angkat,
Sajikan dengan keju parut, selai atau meises.
Senin, 11 Agustus 2008
Membuat Ayam Betutu
Bahan yang diperlukan untuk membuat Ayam Betutu :
- 1 ekor ( 1½ kg ) ayam besar
100 gr daun singkong muda, rebus
hingga lunak, peras, potong-potong
5 sdm minyak, untuk menumis
daun pisang/aluminium foil, untuk pembungkus
Bumbu yang dihaluskan :
- 7 buah cabai merah dan 5 rawit
5 buah kemiri, disangrai
10 buah bawang merah
1 sdt terasi
5 buah bawang putih
1 sdm ketumbar, disangrai
1½ sdm serai, diiris halus
2 sdt merica bulat
1 sdm lengkuas dicincang
½ sdt pala bubuk
2 sdt kunyit dicincang
4 lembar daun jeruk purut
2 sdt jahe dicincang
2 sdt kencur dicincang
garam dan gula menurut selera
Cara Membuat :
- Tumis bumbu halus sampai harum dan kering. Angkat dan dinginkan. Bagi menjadi dua bagian.
Campur satu bagian bumbu dengan daun singkong. Masukkan dalam rongga badan ayam, semat lubangnya dengan tusuk gigi. Lumuri sisa bumbu pada permukaan ayam dan di bawah kulit.
Bungkus dengan beberapa lapis daun pisang, ikat erat dengan tali. Panggang dalam oven dengan panas 180°C, selama 2-3 jam sampai matang.
Angkat, potong-potong dan hidangkan.
Catatan: sebelum dipanggang, bisa juga dikukus lebih dulu ± 45 menit, kemudian dipanggang selama 1 jam.
Betutu adalah masakan kebanggaan masyarakat Bali. Biasanya dibuat dari bebek yang dibungkus daun pisang, lalu dibungkus lagi dengan pelepah pinang sehingga rapat. Bebek ditanam dalam lubang di tanah dan ditutup dengan bara api selama 6-7 jam sampai matang.
Untuk 3-5 orang.
Membuat Ayam Bakar Kecap
Bahan yang diperlukan :
- 1 ekor ayam
Mentega untuk memoles
Kecap manis secukupnya
1 potong lengkuas, dimemarkan
1 batang serai, dimemarkan
3 lembar daun salam
5 buah cabai merah, dihaluskan
Bumbu yang diperlukan :
- 2 siung bawang putih
4 butir bawang merah
5 butir kemiri
1 potong (1 cm) kunyit
garam secukupnya
Cara Membuat :
- Ayam dibersihkan dan potong menjadi 4 bagian.
Semua bumbu dijadikan satu lalu dihaluskan.
Dengan air secukupnya, rebus ayam dengan bumbu yang sudah dihaluskan, lengkuas, daun salam dan serai sampai matang dan bumbu merata dan meresap.
Lalu bakar ayam dengan bara api sedang sambil dilumuri cabai merah yang sudah dihaluskan, lalu olesi dengan mentega dan kecap manis. Bakar ayam sampai warnanya kecoklatan.
Untuk 3-4 orang.
source : melroseflowers.com/mkic/resep/index.html
Membuat Ayam Angkak
Bahan-bahan :
- 1/2 ekor (500 gr) ayam kampung, potong-potong
2 sdt beras ketan merah, tumbuk kasar
1 siung bawang putih, memarkan
1500 cc air
garam secukupnya
merica bubuk secukupnya
Cara Membuat :
- Rebus semua bahan jadi satu hingga ayam matang, angkat. Hidangkan
Untuk 2-3 orang.
Senin, 04 Agustus 2008
Address in california colorado new york texas virginia
| California Area | - |
| Restaurant Name | Address |
| Jakarta Restaurant | 615 Balboa Street San Francisco, CA 94118, (415) 387-5225 |
| Borobudur Restaurant | 700 Post Street San Francisco, CA 94109, (415) 775-1512 |
| Indonesia Cafe | 3815 Geary Boulevard San Francisco, CA (cross street At 3rd Avenue.), (415) 387-0933 |
| Indonesia Restaurant | 678 Post Street San Francisco, CA 94109, (415) 474-4026 |
| BROMO Indonesian Restaurant | 459 Castro Street Mountain View, CA , (415) 962-8715 |
| Dewi Indonesian Restaurant | 9606 Hamilton Ave Huntington Beach, CA, (714) 962-4446 |
| Asian Deli Indonesian Cuisine | 320 E Katella Ave Orange, CA 92867-4856 , (714) 532-4588 |
| Java Restaurant | 3015 Geary Blvd. at Blake St. San Francisco, CA, (415) 751-8006 |
| Colorado Area | . |
| Restaurant Name | Address |
| Bali Island | 2637 W 26th Ave. Denver, CO, (303) 455-1600 |
| Dragon Lakes Restaurant | 1533 Champa St. Denver, CO, (303) 252-8821 |
| New York Area | . |
| Restaurant Name | Address |
| Java Indonesian Rijsttafel Restaurant | 455 7th Avenue Brooklyn, NY 11215, (718) 832-4583 |
| Texas Area | . |
| Restaurant Name | Address |
| Java Noodles Restaurant | 2400 E. Oltorf, Suite 14-15 Austin, TX 78741, (512) 443-5282 |
| Virginia Area | . |
| Restaurant Name | Address |
| Satay Sarinah | 512 South Van Dorn St Alexandria, VA , (703) 370-4313 |
Glossary of Ingredients for food and cook
Basil, Lemon (daun kemangi)
Candlenut (tingkih/kemiri)
Cardamom (kapulaga)
Celery (seledri)
Chilies (cabai/lombok)
Cinnamon (kayu manis)
Cloves (cengkeh)
Coconut (kelapa)
Coriander Seeds (ketumbar)
Cumin (jintan)
Cup Leaves (daun mangkok)
Galangal (Laos/Lengkuas)
Garlic (bawang putih)
Ginger (jahe)
Kencur
Lemongrass (Serai)
Lime
Nutmeg (Pala)
Palm Sugar (gula jawa)
Pandan Leaf (daun pandan)
Peanuts (kacang tanah)
Pepper (merica)
Salam Leaf (daun salam)
Shallots (bawang merah)
Shrimp Paste (terasi)
Slaked Lime (kapur sirih)
Soy Sauce
Tamarind (asem/lunak)
Turmeric (kunyit)
Basil, Lemon (daun kemangi) : A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a grarnish. Although the flavor will be different, you can use another type of basil.
Candlenut (tingkih/kemiri) : A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.
Cardamom (kapulaga) : About 8-12 intenselu fragrant black seeds are enclosed in strawcolored, fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.
Celery (seledri) : The celery used in Indonesia is somewhat different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as "Chinese celery" abroad and is used as a herb rather than a vegetable.
Chilies (cabai, also called cabe or lombok) : There are several types of chili pepper used in Indonesia. One thing that is important about chili pepper, the amount of heat increases as the size of the chili pepper diminishes. Green chilies are the unripe fruit, and have a flovor different from red chilies. Fresh, finger-length red chilies are the most commonly used. Dried chilies also used in some dishes and they should be torn into pieces and soaked in hot water to soften before grinding or blending. Hottest of all chilies are the tiny fiery bird's-eye chilies (cabe rawit). To reduce the heat of the dish while retaining the flavor, remove some or all the chili's seeds.
Cinnamon (kayu manis) : A thick, dark brown bark of a type of cassia. Do not substitute with ground cinnamon if you can.
Cloves (cengkeh) : A small, brown, nail-shaped spice. Whole cloves are frequently used to flavour cooking liquids for simmering fish, poultry or meat.
Coconut (kelapa) : The grated flesh of the coconut is frequently added to food. It can also be squeezed in water to make coconut milk. To make fresh coconut milk, put 2 cups of freshly grated ripe coconut into a bowl and add 2 cups of lukewarm water. Squeexe and knead the coconut thoroughly for 1 minute, then strain thorugh cheesecloth into a bowl to obtain thick coconut milk. Repeat the process with another 1 cup of water to obtain thin coconut milk. Combine both for the coconut milk. Coconut milk can be frozen; thaw and stir thoroughly before use. The best substitute for fresh coconut mik is instant coconut powder. Combine this with warm water as directed on the packet. For richer, creamier flavor required for desser and cakes, use canned (unsweetened) coconut cream.
Coriander Seeds (ketumbar) : Small straw-colored seeds with a faintly orange flavor. Whole seeds are usually lightly crushed before use.
Cumin (jintan) : use sparingly as it has a strong smell.
Cup Leaves (daun mangkok) : The shape of the leaf is like a cup. It's also known as tapak leman (Nothopanax scutellarium) and it usually used to cook stew dishes. A good substitute is curly kale.
Garlic (bawang putih) : The cloves of garlic in the Western countries are considerably larger. Adjust the amount to suit your taste.
Ginger (jahe) : This pale creamy yellow root is a very important ingredient for Indonesian cooking. Always scrape the skin off fresh ginger before using, and never substitute powdered ginger as the taste is quite different. Ginger can be stored in a cool place for several weeks.
Kencur : It is sometimes known as lesser galangal. This ginger-like root has a unique, champor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximatley 30 minutes; use ½-1 tsp. of powder for 1-inch fresh root.
Laos (lengkuas) : Sometimes is called galangal, this is a member of the ginger family and it has a very tough but elusively scented root that must be peeled before use. Substitute slices of dried laos (soaked in boiling water for 30 minutes) or powdered laos (1 tsp = 1 inch).
Lemongrass (serai) : This is an intensely fragrant herb that is used for soupd, seafood and meat dishers and spice pastes to produce lemony flavor. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches).
Lime : There are several types of lime used in Indonesia. The most fragrant one is called kaffir lime (jeruk purut). Kaffir lime has virtually no juice, but the double leaf is often used whole or very finely shredded, while the grated skin is occasionally used in cooking. The picture on the right shows Kaffir lime. The round yellow-skinned limes which size is slightly larger than a golf ball (jeruk nipis) and small, dark green limes (jeruk limau) are used for their juice. If limes are not available in your area, you can subsitute it with lemon.
Nutmeg (pala) : Always grate whole nutmeg just before using as the powdered spice quickly loses its fragrance.
Palm Sugar (gula jawa) : Juice extracted from the coconut flower or aren palm is boiled and packed into molds to make sugar with a faint caramel taste. If palm sugar is not available, substitute with soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sigar with 1 cup of water and 2 pandan leaves. Bring to a boil, simmer for 10 minutes, strain and store in refrigerator.
Pandan Leaf (daun pandan) : The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor dessert and cakes.
Peanuts (kacang tanah) : Used raw and ground to make suace, or deep fried and used as a garnish or condiment.
Pepper (merica) : Both black and white eppercorns are crushed just before usel ground white pwpper is also used on occasion.
Salam Leaf (daun salam) : A subtly flavored lead of the cassia family, this bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.
Shallots (bawang merah) : Widely used in Indonesian cooking, pounded to make spice pastes, sliced and added to food before cooking, and sliced and deep fried to make a garnish.
Shrimp Paste (terasi) : This ingredient has a strong fragrance; it is always cooked before eating, generally toasted over a fire before being combined with other ingredients. The color of this ingredient range from purplish pink to brownish black.
Slaked Lime (kapur sirih) : A paste obtained by grinding sea shells in a little liquid. This is the lime which is chewed with betelnuts, gambir and tobacco.
Soy Sauce : There are two types of soy suace that are used in Indonesian cooking, thick soy sauce (kecap manis), and the thinner, more salty thin soy sauce (kecap asin). If you cannot obtain sweet soy sauce, use the dark black Chinese soy sauce and add brown sugar to sweeten it.
Tamarind (asem/lunak) : The dark brown pod of the tmarind tree contains a sour fleshy pulp, which adds a fruity sourness to many dishes. Packets of pulp usually contains the seeds and fibers. To make tamarind juice, measure the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fiber and any skin.
Turmeric (kunyit) : An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and pungent taste to many dishes. If you can buy fresh turmeric, pick roots that are dark in color
Source : melroseflowers.com/mkic
Candlenut (tingkih/kemiri)
Cardamom (kapulaga)
Celery (seledri)
Chilies (cabai/lombok)
Cinnamon (kayu manis)
Cloves (cengkeh)
Coconut (kelapa)
Coriander Seeds (ketumbar)
Cumin (jintan)
Cup Leaves (daun mangkok)
Galangal (Laos/Lengkuas)
Garlic (bawang putih)
Ginger (jahe)
Kencur
Lemongrass (Serai)
Lime
Nutmeg (Pala)
Palm Sugar (gula jawa)
Pandan Leaf (daun pandan)
Peanuts (kacang tanah)
Pepper (merica)
Salam Leaf (daun salam)
Shallots (bawang merah)
Shrimp Paste (terasi)
Slaked Lime (kapur sirih)
Soy Sauce
Tamarind (asem/lunak)
Turmeric (kunyit)
Basil, Lemon (daun kemangi) : A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a grarnish. Although the flavor will be different, you can use another type of basil.
Candlenut (tingkih/kemiri) : A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.
Cardamom (kapulaga) : About 8-12 intenselu fragrant black seeds are enclosed in strawcolored, fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.
Celery (seledri) : The celery used in Indonesia is somewhat different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as "Chinese celery" abroad and is used as a herb rather than a vegetable.
Chilies (cabai, also called cabe or lombok) : There are several types of chili pepper used in Indonesia. One thing that is important about chili pepper, the amount of heat increases as the size of the chili pepper diminishes. Green chilies are the unripe fruit, and have a flovor different from red chilies. Fresh, finger-length red chilies are the most commonly used. Dried chilies also used in some dishes and they should be torn into pieces and soaked in hot water to soften before grinding or blending. Hottest of all chilies are the tiny fiery bird's-eye chilies (cabe rawit). To reduce the heat of the dish while retaining the flavor, remove some or all the chili's seeds.
Cinnamon (kayu manis) : A thick, dark brown bark of a type of cassia. Do not substitute with ground cinnamon if you can.
Cloves (cengkeh) : A small, brown, nail-shaped spice. Whole cloves are frequently used to flavour cooking liquids for simmering fish, poultry or meat.
Coconut (kelapa) : The grated flesh of the coconut is frequently added to food. It can also be squeezed in water to make coconut milk. To make fresh coconut milk, put 2 cups of freshly grated ripe coconut into a bowl and add 2 cups of lukewarm water. Squeexe and knead the coconut thoroughly for 1 minute, then strain thorugh cheesecloth into a bowl to obtain thick coconut milk. Repeat the process with another 1 cup of water to obtain thin coconut milk. Combine both for the coconut milk. Coconut milk can be frozen; thaw and stir thoroughly before use. The best substitute for fresh coconut mik is instant coconut powder. Combine this with warm water as directed on the packet. For richer, creamier flavor required for desser and cakes, use canned (unsweetened) coconut cream.
Coriander Seeds (ketumbar) : Small straw-colored seeds with a faintly orange flavor. Whole seeds are usually lightly crushed before use.
Cumin (jintan) : use sparingly as it has a strong smell.
Cup Leaves (daun mangkok) : The shape of the leaf is like a cup. It's also known as tapak leman (Nothopanax scutellarium) and it usually used to cook stew dishes. A good substitute is curly kale.
Garlic (bawang putih) : The cloves of garlic in the Western countries are considerably larger. Adjust the amount to suit your taste.
Ginger (jahe) : This pale creamy yellow root is a very important ingredient for Indonesian cooking. Always scrape the skin off fresh ginger before using, and never substitute powdered ginger as the taste is quite different. Ginger can be stored in a cool place for several weeks.
Kencur : It is sometimes known as lesser galangal. This ginger-like root has a unique, champor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximatley 30 minutes; use ½-1 tsp. of powder for 1-inch fresh root.
Laos (lengkuas) : Sometimes is called galangal, this is a member of the ginger family and it has a very tough but elusively scented root that must be peeled before use. Substitute slices of dried laos (soaked in boiling water for 30 minutes) or powdered laos (1 tsp = 1 inch).
Lemongrass (serai) : This is an intensely fragrant herb that is used for soupd, seafood and meat dishers and spice pastes to produce lemony flavor. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches).
Lime : There are several types of lime used in Indonesia. The most fragrant one is called kaffir lime (jeruk purut). Kaffir lime has virtually no juice, but the double leaf is often used whole or very finely shredded, while the grated skin is occasionally used in cooking. The picture on the right shows Kaffir lime. The round yellow-skinned limes which size is slightly larger than a golf ball (jeruk nipis) and small, dark green limes (jeruk limau) are used for their juice. If limes are not available in your area, you can subsitute it with lemon.
Nutmeg (pala) : Always grate whole nutmeg just before using as the powdered spice quickly loses its fragrance.
Palm Sugar (gula jawa) : Juice extracted from the coconut flower or aren palm is boiled and packed into molds to make sugar with a faint caramel taste. If palm sugar is not available, substitute with soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sigar with 1 cup of water and 2 pandan leaves. Bring to a boil, simmer for 10 minutes, strain and store in refrigerator.
Pandan Leaf (daun pandan) : The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor dessert and cakes.
Peanuts (kacang tanah) : Used raw and ground to make suace, or deep fried and used as a garnish or condiment.
Pepper (merica) : Both black and white eppercorns are crushed just before usel ground white pwpper is also used on occasion.
Salam Leaf (daun salam) : A subtly flavored lead of the cassia family, this bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.
Shallots (bawang merah) : Widely used in Indonesian cooking, pounded to make spice pastes, sliced and added to food before cooking, and sliced and deep fried to make a garnish.
Shrimp Paste (terasi) : This ingredient has a strong fragrance; it is always cooked before eating, generally toasted over a fire before being combined with other ingredients. The color of this ingredient range from purplish pink to brownish black.
Slaked Lime (kapur sirih) : A paste obtained by grinding sea shells in a little liquid. This is the lime which is chewed with betelnuts, gambir and tobacco.
Soy Sauce : There are two types of soy suace that are used in Indonesian cooking, thick soy sauce (kecap manis), and the thinner, more salty thin soy sauce (kecap asin). If you cannot obtain sweet soy sauce, use the dark black Chinese soy sauce and add brown sugar to sweeten it.
Tamarind (asem/lunak) : The dark brown pod of the tmarind tree contains a sour fleshy pulp, which adds a fruity sourness to many dishes. Packets of pulp usually contains the seeds and fibers. To make tamarind juice, measure the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fiber and any skin.
Turmeric (kunyit) : An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and pungent taste to many dishes. If you can buy fresh turmeric, pick roots that are dark in color
Source : melroseflowers.com/mkic
Membuat Makanan Ayam Buras
Bahan:
- 1 liter beras
1 liter santan (4 gelas)
Garam
Daun salam
Daun pisang
Tali
Cara membuat Buras :
- Bersihkan beras lalu dicuci dan kukus sampai setengah matang.
Jerangkan santan, garam, dan daun salam.
Aroni beras dan santan, tutup sampai santan terhisap habis.
Bungkus dalam daun pisang.
Susun dua-dua berhadapan dengan panjang ± 1½ jari, lebar 1 jari jempol.
Ikat pada kedua ujungnya lalu kukus kembali ± 1 jam.
Kalau daun sudah berwarna rata dan berminyak (mengkilap) bertanda buras sudah masak.
Dinginkan lalu hidangkan bersama sambal poyah.
Kalau ada boleh dihidangkan bersama sate bumbu rujak, sate bumbu manis, dendeng daging atau serundeng
source : melroseflowers.com/mkic/resep/index.html
Cara Membuat Sambal Petis
Bahan :
- 6-10 cabai rawit atau sesuai selera
2 sdm kacang tanah goreng
200 gram petis udang
½ sdt terasi bakar
1 buah pisang batu, diparut kasar
1 sdt asam
50cc air matang
Cara membuat Sambal Petis :
- Haluskan cabai, terasi, kacang tanah goreng, dan petis sampai tercampur rata. Masukkan parutan pisang batu, asam dan air matang. Haluskan lagi.
Sambal petis biasa dihidangkan dengan rujak cingur atau buah-buahan. Selalu campur sambal petis dengan rujak sayur atau buah-buahan pada saat dihidangkan/disantap supaya tidak berair.
Source : melroseflowers.com
Membuat Rujak Cingur
Bahan :
- 50 gram kangkung, dicuci bersih
50 gram taoge
75 gram kecipie (belah daun memanjang)
100 gram bangkuang
75 gram mentimun
50 gram mangga muda
75 gram tempe goreng
100 gram tahu goreng
250 gram cingur (tulang rawan hidung sapi)/kulit/kikil sapi, direbus
Sambal petis
Cara membuat Rujak Cingur :
- Rebus kangkung, taoge, dan kecipir sampai matang, angkat.
Potong mentimun, bangkuang, mangga muda, tempe goreng, tahu goreng dan cingur yang sudah direbus matang, sisihkan.
Campur semua bahan di piring cekung lalu disiram dengan sambal petis. Aduk sampai rata. Siap dihidangkan.
Source : melroseflowers.com
Membuat Otak-Otak Ikan
Bahan:
- 1/2 Ikan belida/tengiri dihaluskan
75 gram tepung sagu
250cc santan kelapa dari 1 butir kelapa / Kara
50cc putih telur
1 sdt bawang merah halus
1 sdt bawang putih halus
15 gram garam
75 gram gula pasir
1 sdt vetsin
½ sdt merica
Cara membuat Otak-Otak :
- Semua bumbu dicampur jadi satu kecuali ikan.
Ikan dihaluskan (hanya daging) dengan blender, lalu ditumbuk lagi sampai halus.
Campur ikan dengan bumbu, lanjutkan dengan dimixer. Setelah halus, aduk kembali dengan tangan sambil dibanting-banting.
Setelah rata, kemudian dibungkus dengan daun pisang, lalu dipanggang dengan api kecil sampai matang.
Menu Hidangan Pembuka
- Cara Membuat Buras
- Cara Membuat Empe-Empe Goreng Santan
- Cara Membuat Empe-Empe Kapal Selam
- Cara Membuat Ketoprak
- Cara Membuat Lemper Ayam
- Cara Membuat Lumpia Basah
- Cara Membuat Lumpia Goreng
- Cara Membuat Otak-Otak Ikan
- Cara Membuat Perkedel Daging
- Cara Membuat Perkedel Jagung
- Cara Membuat Rujak Cingur
- Cara Membuat Siomay Bandung
- Cara Membuat Tahu Gejrot
Source : melroseflowers.com
Hidangan Menu Keluarga Lainnya
1. Bakso Kepiting - Chinese Indonesian
2. Bihun Goreng Manis (Mee Grob) - Thai
3. Bistik Ayam - American Indonesian
4. Bubur Ayam ala Hongkong - Chinese
5. Cakwe - Chinese
6. Gurame Asem Manis - Chinese
7. Kodok Batu Cah Sayur Asin - Chinese
8. Kodok/Cumi Saos Mentega - Chinese Indonesian
9. Pangsit Goreng - Chinese
10. Sop Jagung - Chinese
11. Sop Kepiting Asparagus - Chinese
12. Tim Telur ala Jepang (Chawan musi) - Japanase
Source : melroseflowers.com
2. Bihun Goreng Manis (Mee Grob) - Thai
3. Bistik Ayam - American Indonesian
4. Bubur Ayam ala Hongkong - Chinese
5. Cakwe - Chinese
6. Gurame Asem Manis - Chinese
7. Kodok Batu Cah Sayur Asin - Chinese
8. Kodok/Cumi Saos Mentega - Chinese Indonesian
9. Pangsit Goreng - Chinese
10. Sop Jagung - Chinese
11. Sop Kepiting Asparagus - Chinese
12. Tim Telur ala Jepang (Chawan musi) - Japanase
Source : melroseflowers.com
Cara Membuat Bakso Kepiting
Membuat Bakso Kepiting
Bahan untuk Bakso Kepiting :
- 1/2 kg udang, buang kulit, cincang halus
5 ekor kepiting, rebus ± 15 menit, ambil isinya
1 buah wortel, cincang halus
1 ikat daun bawang, iris halus
2 siung bawang putih, cincang halus
1 butir putih telur
1/2 sdt garam
1 sdm gula pasir
1/2 sdt merica
2 sdt minyak wijen
1/2 sdm kecap asin
4 sdm tepung maizena (jagung)
2 lembar kulit tahu
minyak secukupnya untuk menggoreng
Cara Membuat Bakso Kepiting :
- Campur semua bahan kecuali kulit tahu menjadi satu. Uleni hingga merata.
Bentuk adonan bakso bulat-bulat dengan diameter 2-3 cm. Kemudian bungkus bulatan bakso dengan kulit tahu.
Kukus bakso selama 15 menit. Angkat dan sisihkan.
Panaskan minyak banyak di dalam wajan dengan api besar.
Goreng kukusan bakso hingga berwarna kekuningan.
Angkat dan siap dihidangkan.
Untuk 15-20 bakso.
Source : melroseflowers.com
Membuat Tahu Gejrot
Cara Membuat Tahu Gejrot
Bahan yang diperlukan :
Bahan yang diperlukan :
- 15 buah tahu goreng Sumedang
4 siung bawang putih, dihaluskan
2 buah cabai merah, dihaluskan
4 buah cabai rawit, dihaluskan
5 butir bawang merah, tumbuk kasar
4 buah cabai rawit, tumbuk kasar
2 buah cabai hijau, tumbuk kasar
3 sdm air asam
1 sdm kecap manis
250 cc air
gula merah dan garam secukupnya
Bawang goreng
Cara Membuat :
- Potong tahu menjadi dua, sisihkan.
Didihkan air dan semua bahan, kecuali bumbu saus yang ditumbuk kasar.
Setelah rasa cukup manis dan asamnya cukup, masukkan cabai dan bawang merah.
Dinginkan, tuang ke atas tahu goreng.
Untuk 4 orang.
Paduan bawang merah dan bawang putih sangat terasa selaki.
Rayanya segar dan bisa mengilangkan ngantuk
Source : melroseflowers.com
Membuat Siomay Bandung
Cara Membuat Siomay Bandung
Bahan Dasar :
Bahan Dasar :
- 350 gr daging ayam cincang
250 gr udang cincang
100 gr tepung kanji
2 siung bawang putih dihaluskan
1 sdm minyak wijen
1 sdt garam
1/2 sdt merica bubuk
1 butir telur kocok
Bahan untuk kulit :
- 10 lembar kulit pangsit
6 buah tahu ukuran 5 x 5 x 1 cm
5 buah kentang ukuran sedang
5 buah pare
5 lembar kol tipiskan tulang daunnya
5 buah ketimun
Bahan untuk Sambal Saus Kacang :
- 100 gr kacang tanah goreng
50 gr kemiri goreng
2 siung bawang putih goreng
2 buah cabai merah kukus
1 sdm cuka
1/2 sdm garam
2 sdm gula pasir
100 cc air matang
Bahan Pelengkap :
- Saus tomat
Kecap manis
Jeruk limau
Source : melroseflowers.com
Cara Membuat Perkedel Jagung
Membuat Perkedel Jagung
Bahan yang dibutuhkan :
Bahan yang dibutuhkan :
- 3 buah jagung manis, iris tipis-tipis hingga lepas dari tongkolnya
1 sdm irisan halus daun kucai
1 butir telur kocok
2 sdm terigu
1-2 gelas minyak untuk menggoreng
Bumbu yang dihaluskan :
- 1 sdm temu kunci cincang
2 sdt ketumbar sangrai
1 sdt merica bulat
6 buah bawang merah
3 siung bawang putih
1 sdt garam
gula pasir secukupnya untuk penyedap
Cara membuat Perkedel Jagung :
- Tumbuk jagung tetapi jangan sampai terlalu halus. Campur semua bahan lainnya dan juga bumbu halus hingga menjadi adonan yang agak kental.
Panaskan minyak dalam wajan dengan api cukup besar.
Goreng dua sendok makan demi dua sendok makan adonan tersebut dalam minyak yang telah panas sampai matang kecoklatan. Angkat dan siap dihidangkan.
Untuk 5-6 orang.
Membuat Perkedel Daging
Cara Membuat Perkedel Daging
Bahan yang dibutuhkan :
- 3 siung bawang putih, dikeprek
2 buah bawang merah, diiris halus
Merica secukupnya
Pala secukupnya
Garam secukupnya
400 gram kentang
100 gram daging sapi cincang
1 kuning telur
1 putih telur
Minyak untuk menggoreng
Cara membuat:
- Kentang diiris selebar 2 cm lalu digoreng sampai kecoklatan.
Bawang putih dan merah ditumis lalu diulek bersama merica, pala, dan garam.
Masukkan gorengan kentang satu persatu sambil diulek halus.
Daging dicincang halus.
Campur daging, kentang dan kuning telur sambil diuleni sampai rata.
Bentuk adonan seperti bola lalu digepengi.
Masukkan ke dalam putih telur apabila siap digoreng.
Source : melroseflowers.com
Membuat Lumpia Goreng
Cara Membuat Lumpia Goreng
Bahan yang diperlukan :
Bahan yang diperlukan :
- 20 lembar kulit lumpia
250 gram rebung rebus/bangkuang dipotong halus seperti batang korek api
25 gram ebi (udang kering) diseduh air panas, dihaluskan
¼ bagian ayam (dada) dicincang
125cc kaldu ayam
2 sdm kecap manis
2 sdm tepung sagu dicairkan dengan 1 sdm air
Bumbu yang diulek/dihaluskan:
- 3 siung bawang putih
5 butir bawang merah
½ sdt lada bulat
1 sdt garam
Cara membuat:
- Tumis bumbu yang dihaluskan sampai harum, masukkan irisan rebung, ebi, daging ayam, aduk rata setengah matang.
Masukkan kaldu dan kecap. Bubuhkan bumbu masak sesuai selera. Setelah kering, masukkan 1 butir telur di kocok, aduk hingga matang atau jika tanpa elur kocok, segera angkat dari api.
Masukkan adonan isi dalam tiap lembar kulit lumpia. Rekatkan dengan cairan tepung sagu. Goreng sampai berwarna kecoklatan. Hidangkan dengan acar dan sambal cuka.
Untuk 20 lumpia.
Source : melroseflowers.com
Cara Membuat Lumpia Basah
Bahan untuk kulit :
Garam
Tepung terigu
Air
Garam
Tepung terigu
Air
Cara membuat :
- Kocok telur dan garam.
Masukkan tepung terigu dan air sedikit demi sedikit.
Setelah tercampur rata, goreng di non-stick pan.
Bahan untuk isi Lumpia Basah :
- Udang
Taoge
Wortel
Garam
Bawang putih
Bawang merah
Merica
Cara membuat:
- Tumis bawang merah dan putih.
Masukkan udang sampai setengah matang.
Masukkan wortel, tauge, garam, dan merica.
Tuang air sedikit, tutup wajan sampai matang.
Ambil selembar kulit, letakkan di atas papan yang rata, lalu letakkan kurang lebih 2 sendok makan isi lumpia. Pipihkan, kemudian digulung.
Siap dimakan dengan sambal merah
Catatan: Semua bahan dikira-kira.
Membuat Lemper Ayam
Membuat Lemper Ayam
Bahan Kulit:
1 sdt ketumbar
10 butir jintan
1 potong langkuas
1/2 sdt garam/sesuai selera
1 sdt gula/sesuai selera
1 sdt serai dimemarkan
1 lembar daun salam
200c santan dari 1/3 kelapa
Source : melroseflowers.com
Bahan Kulit:
- 500 gram beras ketan direndam 1 jam, kukus 30 menit
355cc santan dari 1 butir kelapa
1/2 sdt garam didihkan
1 butir serai dimemarkan
Daun pisang untuk membungkus
Cara membuat:
- Campur beras ketan yang sudah dikukus dengan santan mendidih. Aduk sampai santan meresap. Kukus sampai ketan matang.
Bahan Isi Lemper:
1 sdt ketumbar
10 butir jintan
1 potong langkuas
1/2 sdt garam/sesuai selera
1 sdt gula/sesuai selera
1 sdt serai dimemarkan
1 lembar daun salam
200c santan dari 1/3 kelapa
Cara membuat:
- Daging ayam disobek-sobek sampai halus. Tumis bumbu yang dihaluskan sampai harum, masukkan daging ayam dan santan. Masak sambil diaduk, sampai santan habis dan agak mengering.
Ambil 2 sendok makan ketan, isi dengan 2 sendok teh adonan isi, dibentuk lonjong dan bungkus dengan daun.
Siap dihidangkan
Source : melroseflowers.com
Cara membuat Ketoprak
Mau Membuat Ketoprak sendiri
Bahan yang diperlu disiapkan:
Bahan yang diperlu disiapkan:
- 100 gram bihun kering
150 gram taoge
8 buah tahu ukuran 5x5cm
100 gram kerupuk sagu/emping goreng
kecap manis sesuai selera
bawang goreng
seledri, cincang
lontong
Bumbu yang dihaluskan:
- 3 siung bawang putih
5 buah cabai rawit
1 buah cabai merah
50 gram kacang tanah, sangrai/goreng
1-2 sdt cuka
50 cc air matang
Cara membuat:
- Seduh bihun kering dan taoge dengan air panas, tiriskan.
Goreng tahu sampai kecoklatan, tiriskan, potong-potong.
Campur semua bumbu yang dihaluskan di sebuah mangkok, tambahkan kecap manis.
Cara menghidangkan: susun dalam pinggan berturut, turut dengan potongan lontong/ketupat, bihun, taoge, potongan tahu. Siram dengan saus, taburi bawang goreng, seledri dan kerupuk atau emping.
Untuk 4 orang.
Source : melroseflowers.com
Cara Membuat Empe-Empe Kapal Selam
Bahan :
- 400 gram Ikan tengiri/belida yang gepeng
200cc air dingin
1 sdm garam
1 sdm vetsin
250-300 gram tepung sagu
Cara membuat Empe-Empe Kapal Selam :
- Ikan diambil dagingnya, lalu dihaluskan dengan saringan kuningan atau diblender, lalu diaduk dengan sebagian air kuat-kuat sampai lemas.
Sisa air diberi garam dan vetsin, diaduk perlahan-lahan dengan daging ikan tadi, lalu diberi sagu sampai sedang kerasnya.
Bentuk adonan seperti gambar dan diisi telur mentah.
Rebus di air mendidih sampai matang (mengambang), digoreng sampai kecoklatan.
Bahan Saus atau Sambal Empe-Empe:
- 50 gram cabe merah
100 gram cabe rawit
150 gram gula merah
150 gram gula pasir
50 gram bawang putih
25 gram garam
4 sdm kecap asin
4 sdm cuka
500cc air mentah
Cara membuat:
- Semua bahan ditumbuk jadi satu, lalu beri air dan cuka.
Cara Membuat Empe-Empe Goreng Santan
Bahan yang diperlukan :
400 gram Ikan belida/tengiri dihaluskan
250cc santan kelapa dari 1 butir kelapa / Kara
125 gram putih telur (± 3 butir)
50 gram bawang merah halus
150 gram tepung sagu/maizena
10 gram garam
15 gram vetsin
2 sdm tepung terigu
1/4 sdt merica
1 sdt kecap asin
Cara membuat Empe-empe santan :
Santan, putih telur, sagu, terigu, merica, kecap asin, garam, vetsin, bawang merah, dicampur semua lalu dikocok dengan mixer.
Dibentuk seperti bola, kemudian direbus sampai mengambang dengan air mendidih.
Jika siap untuk dihidangkan, empe-empe siap digoreng.
400 gram Ikan belida/tengiri dihaluskan
250cc santan kelapa dari 1 butir kelapa / Kara
125 gram putih telur (± 3 butir)
50 gram bawang merah halus
150 gram tepung sagu/maizena
10 gram garam
15 gram vetsin
2 sdm tepung terigu
1/4 sdt merica
1 sdt kecap asin
Cara membuat Empe-empe santan :
Santan, putih telur, sagu, terigu, merica, kecap asin, garam, vetsin, bawang merah, dicampur semua lalu dikocok dengan mixer.
Dibentuk seperti bola, kemudian direbus sampai mengambang dengan air mendidih.
Jika siap untuk dihidangkan, empe-empe siap digoreng.
Minggu, 03 Agustus 2008
Cara Membuat Ayam Angkak
Bahan yang dibutuhkan :
2 sdt beras ketan merah, tumbuk kasar
1 siung bawang putih, memarkan
1500 cc air
garam secukupnya
merica bubuk secukupnya
2 sdt beras ketan merah, tumbuk kasar
1 siung bawang putih, memarkan
1500 cc air
garam secukupnya
merica bubuk secukupnya
Cara membuat Ayam Angkak :
- merica bubuk secukupnya
Rebus semua bahan jadi satu hingga ayam matang, angkat. Hidangkan
Untuk 2-3 orang.
source : melroseflowers.com/mkic/resep/index.html
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