Buncis Muda Singapore

Taken from http://dapurmasak.com/resep/1379-buncis-muda-ala-singapore-1

Bahan-Bahan

  • Baby Buncis150 gram
  • Daging Sapi, Digiling100 gram
  • Bawang Putih, Cincang kasar2 siung
  • Jahe, Cincang kasar1 cm
  • Saus Tiram1 sendok makan
  • Kecap Manis1 sendok makan
  • Tepung Maizena, larutkan dengan sedikit air1 sendok teh
  • Garamsecukupnya
  • Gula Pasirsecukupnya
  • Lada (Merica)secukupnya

Langkah Masak

Langkah 1Rebus buncis muda dengan sedikit garam, sisihkan

Langkah 2Tumis bawang putih dan jahe
Masukkan daging giling, tumis sampai berubah warna dan berair
Masukkan saus tiram, kecap manis
Bumbui dengan garam, merica dan bumbu penyedap
Sesaat sebelum diangkat, masukkan larutan tepung maizena, aduk2

Langkah 3Sajikan buncis muda di atas piring saji dengan disiram sausnya

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Portabella mushroom soup

http://leeksoup.wordpress.com/2010/11/27/portabella-mushroom-soup-to-warm-your-belly/

Tips Penggunaan Tepung Terigu

diambil dari: http://titanbaking.multiply.com/journal/item/55

  1. Kenalilah jenis tepung terigu sebelum digunakan. Pastikan bahwa jenis terigu yang dipergunakan telah sesuai untuk membuat makanan yang diinginkan, dan pastikan tepungnya tidak apek.
  2. Jangan menggunakan tepung terigu yang baunya apek.
  3. Tepung yang berkutu tetapi tidak apek, masih bisa digunakan dengan terlebih dahulu diayak.
  4. Tutuplah kantong tepung terigu setelah digunakan
  5. Simpanlah tepung terigu yang tidak habis dipakai ke dalam kulkas. Terigu akan tahan lama, tidak berbau apek
  6. Tepung bisa apek sebelum digunakan sebab tempat penyimpanan tepungnya lembab dan tidak ada sirkulasi udara yang baik. Apalagi jika di dalam penyimpanannya tidak diberikan alas seperti pallet., dan tidak berkutu.

Penggunaan Terigu yang Cocok Untuk Berbagai Jenis Makanan

  • Tepung utk Daging Tiruan (Gluten)

Jenis tepung terigu yang paling cocok untuk membuat gluten adalah tepung terigu protein tinggi (merk Cakra Kembar), karena akan menghasilkan banyak gluten. Pati hasil cucian gluten bila disaring lagi akan menghasilkan tepung tang mien. Tepung ini biasa dipakai untuk pembuatan dumpling, hakao, dan campuran untuk membuat ba-pao.
Gluten biasa dibuat sebagai daging tiruan untuk para vegetarian. Satu kilogram tepung terigu protein tinggi (Cakra Kembar) diberi air 600 cc dan sedikit garam lalu diaduk sampai tercampur rata. Adonan ini lalu dicuci sampai airnya bening untuk membuang pati dari terigu. Setelah pati-nya hilang akan tertinggal gumpalan kenyal berwarna keabu-abuan yang disebut gluten dan siap diolah untuk berbagai macam masakan.

  • Kulit Martabak Telur

Membuat kulit martabak telur harus menggunakan tepung terigu berprotein tinggi (Cakra Kembar) karena hanya tepung terigu protein tinggi yang mampu menipiskan kulit martabak telur sampai berbentuk selaput. Jika menggunakan tepung protein rendah maka selaput tipis tersebut akan mudah robek.

  • Kulit Pangsit

Tepung terigu yang tepat untuk pembuatan pangsit goreng adalah tepung terigu protein sedang (merk Segitiga Biru) supaya hasilnya lebih renyah dan lembut. Sedangkan untuk membuat pangsit rebus sebaiknya menggunakan tepung terigu protein tinggi (Cakra Kembar). Menggunakan tepung terigu protein rendah mengakibatkan pangsit goreng menjadi lebih berminyak dan pangsit rebus menjadi mudah hancur.

  • Martabak Manis

Martabak manis memerlukan terigu dengan protein 11,5%. Tepung yang cocok adalah terigu protein sedang (Segitiga Biru) atau pencampuran antara tepung Segitiga Biru dengan Cakra Kembar (protein tinggi).

  • Kulit Pia

Pembuatan kulit pia harus menggunakan tepung terigu protein rendah (Kunci Biru). Kalau tidak, maka kulit pia-nya akan menjadi keras.

  • Gorengan

Tepung Terigu yang cocok untuk membuat gorengan adalah tepung terigu protein sedang (merk Segitiga Biru). Jika kita menggunakan tepung yang proteinnya terlalu rendah maka hasil gorengan akan lebih menyerap minyak atau kurang renyah/ tidak garing. Sebaliknya jika menggunakan tepung terigu protein tinggi maka hasil gorengan akan lebih keras. Jika warna gorengan agak gelap tetapi bukan karena hangus kemungkinan disebabkan oleh pemakaian tepung terigu yang tinggi kadar abunya.

  • Ba-Pao

Tepung Terigu yang paling bagus untuk membuat ba-pao adalah tepung terigu protein rendah (cap Kunci Biru) karena kadar abunya rendah sehingga ba-pao yang dihasilkan warnanya putih dan lembut.

  • Kue Pukis

Membuat kue pukis terbaik dengan menggunakan tepung terigu protein rendah (cap Kunci Biru).

“Mengapa” tentang Roti Tawar

  • Mengapa roti tawar tidak tahan lama (lebih dari 5 hari)? Kemungkinan jumlah gula dan garam yang digunakan kurang, tidak menggunakan calcium propeonat, tingkat kematangan roti yang kurang, sistem packing yang kurang bagus, atau tempat packing tidak steril.
  • Mengapa roti tawar setelah 2 hari beraroma asam?

Kemungkinan pembakarannya kurang sempurna, adonan setelah keluar dari mixer (mesin aduk) terlalu panas, atau roti dalam keadaan panas langsung dipacking.

  • Mengapa roti tawar mudah berjamur pada bagian bawahnya?

Kemungkinan roti yang baru keluar dari oven tidak cepat dikeluarkan dari cetakannya sehingga bagian bawah roti akan “berkeringat” (basah) dan menyebabkan mudah berjamur.

source:bogasari baking centre

Chicken Parmigiana

copas from: http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

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This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband.

And that’s a very, very good thing.

Break out the good Parmesan for this one, my friends. It’s the right thing to do.

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Begin with four to six boneless, skinless, trimmed chicken breasts. And please: do not be afraid of the raw chicken.

I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. I’ve seen people run from the room, squirm on the floor, and cry for their mamas.

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Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. Close the seal, leaving about an inch unsealed to allow air to escape.

I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard.

Now THAT would gross me out the door.

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Pound the chicken with the smooth side of a mallet.

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You want them to be very thin–about 1/8 to 1/4″ thick.

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Add the flour to a large plate. Season with salt (mine’s kosher)…

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And pepper. Stir flour mixture together.

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Season one side of the chicken with salt and pepper, then place that side down on top of the flour mixture.

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Then season the other side.

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The raw chicken is almost over. I promise.

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Once it’s seasoned and dredged in flour, place on a plate while you repeat with the rest of the chicken.

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Now it’s ready to cook!

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Heat a large skillet over medium heat, then add olive oil.

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And butter. The small amount of butter will help the chicken turn a nice golden brown without totally smoking up the place.

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When everything’s nice and heated, add the chicken to the pan.

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Cook on the first side until the edges start getting golden brown…

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Then flip over to the other side and cook another couple of minutes.

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You want the chicken to be nice and golden and crisp.

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Place the chicken on a plate and keep warm.

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Now chop up an onion…

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And some garlic…

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Then add them to the same skillet over medium-low heat.

And for the love of all things that are good and right in the world, do not clean the pan first! We want all that deliciousness to remain.

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Stir them around and allow them to cook for a couple of minutes.

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Then grab some wine. My friend April brought me this from Douglas County, Kansas—this, and about 700 other bottles.

Who knew Kansas wine was so delicious?

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And when the onions have cooked for a couple of minutes…

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Pour in a good 1/2 to 3/4 cup of wine.

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Allow it to heat up and bubble…

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Until it turns a deep color and is reduced by half.

Mmmm. This is where the flavor is.

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Next, in go the crushed tomatoes!

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Stir it together until it’s all combined and allow to simmer over medium heat. The flavors will just keep getting deeper and deeper.

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Now add a little sugar. This’ll counteract the acidity of the tomatoes and add a nice flavor balance.

Or something like that.

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Add some salt and pepper, too, then allow the sauce to cook for a good 20 to 25 minutes, stirring occasionally.

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Meanwhile, grate a bunch of Parmesan.

This is the time to break out the good stuff.

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After it cooks for awhile, add some chopped parsley to the sauce.

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And add just a little Parmesan, just for kicks.

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Stir it together, then stand and admire what you have created, for it is good.

For it is very, very good.

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Give the sauce a final stir, then carefully place the chicken breasts on top.

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Next, completely cover the chicken with Parmesan.

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If this is wrong, well…I don’t want to be right.

I repeat that mantra several times a day.

Oh! And hint: if I have fresh basil on hand, sometimes I’ll lay a couple of leaves on my piece of chicken just before I sprinkle on the cheese. Try it sometime.

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Now, put the lid on the pan and simmer for a few minutes…

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Mmmm. I love what happens to the chicken during this stage.

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I always wind up adding more cheese, too. It’s the kinda gal I am.

Repeat after me: if some is good, more is better.

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Now just sprinkle on some more parsley…

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And it’s ready!

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Now, guess what? If you wanted to, you could serve this chicken on a big, fat sandwich.

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But to me, dinner isn’t dinner unless there’s some degree of noodle involvement.

I always sprinkle on a little Parmesan. For luck.

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Then lay one of the chicken breasts slightly to the side of the pasta.

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And cover the noodles with extra sauce.

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Guess whose dinner this is?

I’ll give you a hint: he’s not a woman, he’s not a kid, and he castrates calves for a living.

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And he’s getting ready to be a very happy person.

Enjoy this! It’s a real crowd pleaser, and always fun to make.

 

Recipe: Chicken Parmigiana

//

Ingredients

  • 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
  • ½ cups All-purpose Flour
  • Salt And Pepper, to taste
  • ½ cups Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped
  • 4 cloves Garlic, Minced
  • ¾ cups Wine (white Or Red Is Fine)
  • 3 cans (14.5 Oz.) Crushed Tomatoes
  • 2 Tablespoons Sugar
  • ¼ cubes Chopped Fresh Parsley
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Tiramisu

TIRAMISU
diambil dari NCC

Bahan:

250 gr keju mascarphone
300 ml whipped cream
100 gr gula bubuk
½ sdt esence vanilli

4 btr kuning telur
50 gr gula kastor

Bahan lain:
2 sdm kopi instan, cairkan dengan
150 ml air hangat
1 sdm gula pasir
150 ml kahlua / rhum (bila suka)
20 bh lady finger atau sponge cake coklat 3 lembar ukuran 22x22x3cm

Garnish:
Whipped cream dan coklat bubuk secukupnya

Cara membuat:

  1. Kocok keju mascarphone, sisihkan.
  2. Kocok whipped krim dan gula bubuk hingga kental dan kaku. Sisihkan dalam kulkas agar tidak meleleh.
  3. Kocok kuning telur, gula kastor, dan vanilli hingga kental, lalu lanjutkan mengocok di atas air mendidih (kocok tim) hingga telur hangat. Angkat, teruskan mengocok hingga telur kembali dingin. Matikan mikser.
  4. Keluarkan whipped cream dari dalam kulkas. Masukkan keju mascarphone yg sudah dikocok, aduk rata (atau kocok dengan mixer speed 1), tuangkan pula kocokan kuning telur, aduk hingga rata benar.
  5. Ditempat lain, campur gula, air kopi, dan rhum (optional), aduk rata, sisihkan.

Penyelesaian :

  1. Siapkan loyang bongkar pasang atau gelas saji, susun lady finger (ato cake coklat sesuai selera) di bagian dasar hingga rata, perciki dengan cairan kopi hingga lembab. Tuangkan adonan mascarphone, ratakan.
  2. Susun lagi lady finger, seperti paling bawah tuang lagi dengan adonan mascarphone.
  3. Buat dua atau tiga susun paling atas, hias dengan whipped krim, lalu ayakkan coklat bubuk.
  4. Bekukan dalam kulkas selama 4 jam.

Catatan:

  • Pengocokan mascarpone hanya bertujuan untuk menghilangkan bungkahan-bungkahan kejunya saja, bukan untuk membuatnya mengembang.
  • Jika menggunakan keju mascarpone merk Puglia, keju sebaiknya tidak dikocok, karena keju mascarpone merk ini sangat rentan pecah. Langsung campurkan keju ke dalam whipped cream.
  • Pastikan telur sudah kembali menjadi dingin sebelum mencampurkannya dengan whipped cream dan mascarpone. Suhu hangat akan membuat whipped cream mencair. Jika anda tidak keberatan telur mentah, maka telur tidak perlu di-tim.

Yum yum homemade Pizza

taken from: http://www.oureverydaythings.com/2010/09/making-yummy-homemade-pizza/

I’ve tried and tested this recipe a few times, and I’m TOTALLY LOVING IT!

Simple ingredients. Yummy results!

I mean, really, if a beginner like me can make this pizza, ANYONE can too!

[Thanks to Jamie Oliver for this fantastic basic dough recipe!]

You really should give it a try!

Here’s the recipe!

Basic Dough Recipe

Ingredients

30g fresh yeast or 3×7g sachets dried yeast (I went with dried yeast)

30g honey or sugar (I went with fine grain sugar)

625ml tepid water (ie. moderately warm)

1kg bread flour

30g salt

some extra flour for dusting (I used plain flour)

1. Dissolve yeast, honey/sugar in HALF the tepid water.

2. In a big bowl, mix the flour and salt. Make a well in the centre, and pour in all the dissolved yeast mixture. Make circular movements from the centre, moving outwards, slowly bringing in more and more of the flour until all the yeast mixture is soaked up.

3. Pour the other half of the tepid water into the centre, and do the same circular movement until you mix it all up and create a moist dough.

4. Knead!

Sprinkle some plain flour on a clean table and basically just roll, push, fold the dough over and over for 5 minutes. If any of the dough sticks to your hands, just rub them together with an extra flour.

Btw, kids would LOVE to get involved here! Give them a bit of the dough and let them do some kneading together too!

5. Flour both hands well, and lightly flour the top of the dough. Make it into a roundish shape and place it on a baking tray (As for me, I put this big ball of dough back into the big bowl).

6. Leave the dough to prove until it’s doubled in size. Ideally, leave the bowl in a warm place, eg. near a warm cooker (I covered my bowl with a clean kitchen towel and left it for 1 hour near my warm water kettle). You can cover the bowl with clingfilm to speed things up.



7. When the dough has doubled in size, knock the air out by bashing it around for a minute.

8. Divide the dough into 4 pieces (this recipe makes 4 relatively big pizza bases).

9. Roll the dough, using a rolling pin, into a large, plate-sized shape, about 0.5cm thick

(If you love ‘deep pan pizzas’ like me, I have it slightly thicker, about 0.6cm – 0.7cm thick. Then I use my palms to roughly flatten the middle of the pizza base so that the sides end up thicker than the middle)



10.
Add your chosen topping!

Now this is so much fun because I get to sprinkle GENEROUS amount of toppings on our own homemade pizza!

I sprinkle a bit of olive oil on the baking tray first. Then, I place the pizza base on the tray. I’d then smear a bit of olive oil and tomato paste all over the middle part of the pizza before adding on the rest of the toppings and scattering chopped mozzarella cheese on top.

Some of the toppings we’ve used:
Onions, ham, basil leaves, red pepper, mushroom, prawns, olives, rosemary leaves, and pineapple.

We’ve used different combinations and created yummy pizzas!

(I love Hawaiian pizzas, so I’ve made a pizza with LOTS of ham, pineapple bits and mozzarella cheese. Aaaahhh, yummmm!)

11. Preheat the oven and bake for around 7-10 mins at 240 deg Celsius until the topping has melted and the pizza base is lightly golden.

Really!

After trying out this dough recipe and actually made homemade pizzas myself, I’m hooked!

Have fun making some of your own! (and I’d love to hear how it turns out!)

Enjoy!

Donat Kentang

dari http://forum.detik.com/showthread.php?t=17119

recipe by Fatmah Bahalwan



Bahan:

500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan
100 gr gula pasir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin

Cara membuatnya:

dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus dan kuning telur, uleni hingga rata dan setengah kalis.
Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.
Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.
Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.
Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.