Selection Of Snacks:
Pastel Goreng
Pastel goreng, pastinya banyak yang sudah mengenal karena sering kita jumpai ditempat-tempat penjual snack diberbagai kota di Indonesia. Campuran ayam cincang dengan udang cincang, wortel, buncis dan soun yang dibungkus pastry, lalu di goreng. Bisa menjadi salah satu pilihan teman minum teh, dan home made snack pasti lebih berkesan untk keluarga.
Bahan isi:
- 100gram ayam cincang
- 100gram udang cincang
- 1 wortel (ukuran sedang, potong kotak kecil)
- 50gram buncis (potong ½ cm)
- 25gram soun (seduh, tiriskan, potong2)
- 3 telur (rebus, potong membujur jadi 12)
- 2 siung bawang putih cincang
- 5 siung bawang merah,iris halus
- 1 sdt garam
- ½ sdt merica
- 1 sdt gula
- 100 ml air
Pastry: Siapkan 1 resep pastry, bagi adonan jadi 12 atau lebih, sisihkan.
Bahan:
- 250 gram tepung terigu (multi-purpose)
- 2 sendok makan mentega/margarine
- ½ sdt garam
- 110 ml air (kurang lebih)
Cara:
1. Panaskan 2sdm minyak goreng, masukkan bawang putih, aduk-aduk, 30 detik,tambahkan bawang merah, aduk-aduk sampai wangi.
2. Tambahkan ayam dan udang aduk-aduk samapi berubah warna, masukkan wortel, buncis, aduk-aduk.
3. Tambahkan air, aduk-aduk lagi, tambahkan merica, gula,garam. Masukkan soun, aduk-aduk sampai air habis. Tunggu sampai dingin, siap dipergunakan.
4. Penyelesaian, ambil 1 bagian pastry, tipiskan bulat, letakkan 1sdm bahan isi,sepotong telur, lipat berbentuk ½ lingkaran, rapatkan tepinya. Lakukan sampai pastry habis.
5. Panaskan minyak goreng, kira-kira stinggi 2cm, setelah panas, goreng pastel sampai keemasan.
Pastel siap dihidangkan.
Bon appetit
-:English Translation:-
Pastel goreng is an Indonesian snack, it has a mixture of chopped chicken and prawns with carrots, French beans and vermicelli wrapped in a pastry and fried.
Ingredients:
Pastry:
Pastry:
- 250 gram plain flour
- 2 tablespoon margarine
- 1/2 teaspoon salt
- 110 ml water
- 2 tablespoon margarine
- 1/2 teaspoon salt
- 110 ml water
Pastry: For 1 pastry recipe, divide the dough into 12 or more. Set aside.
This basic pastry recipe can be used to make curry puff and pastel goreng.
Pastel goreng is an Indonesian snack, it has a mixture of chopped chicken and prawns with carrots, French beans and vermicelli wrapped in a pastry and fried.
Curry Puff originated from Malaysia. This fried pastry is filled with spicy vegetables such as potatoes and carrots. Like other Malaysian foods, this snack taste is more towards Indian food.
Fillings:
-100 gram chicken, chopped
-100 gram prawns, chopped
-1 medium carrot, cut into small pieces
-50 gram French bean, cut ½ cm
-25 gram Vermicelli (transparent noodles) (seduh, tiriskan, potong2)
-3 eggs, boiled, cut to make total 12
-2 cloves garlic, chopped
-5 Indonesian onions, sliced smoothly
-1 teaspoon salt
-½ teaspoon pepper powder
-1 teaspoon sugar
-100ml water
Method:
Pastry:
1. Sieve flour into a big enough bowl then add salt.
2. Add frozen butter or margarine. Use 2 knives to cut into small pieces, and then use your thumb and your fingers to make bread-crumbs.
3. Add water bit by bit to make elastic dough. Let it rest for 30mins. It can be used straight away or wrap with cling film and put into the refrigerator. When you want to use the dough, take out from the refrigerator and leave it in room temperature before shaping the dough.
Filling:
1. Heat up 2 tablespoon cooking oil, add the garlic, stir for 30seconds then add the onions, stir until transparent.
2. Add the chicken and prawns, stir until it changes colour then add the carrots and French bean then stir.
3. Add the water, stir again then add the pepper powder, sugar and salt. Put in the vermicelli (transparent noodle) then stir until no water appears. Wait for it to cool down before using it.
Finishing:
1. Take 1 dough, roll into round thin shape. Put 1 tablespoon filling and half egg in the centre of the dough then fold half (like in the picture above) and press the edges. Repeat until all the dough finish.
2. Heat up the 2cm cooking oil, once hot enough fry the curry puffs until golden brown, lift and sieve.
2. Heat up the 2cm cooking oil, once hot enough fry the curry puffs until golden brown, lift and sieve.
Bon appetit
Curry Puff
Curry puff atau kari puf,yang ini berasal dari Malaysia. Pertama kali kami mengenal snack ini dari tetangga kami yang berasal dari Malaysia,di Sheffield UK. Di Kuala Lumpur mudah mendapatkannya karena banyak dijual di tempat jual snack bahkan ditepi-tepi jalan. Pastry yang di goreng dengan isian campuran kentang, wortel yang sarat bumbu. Seperti kebanyakan makanan Malaysia, snack ini punya taste nya lebih kearah makanan India. Kitapun bisa menyiapkannya sendiri, karena tidaklah sulit.
Bahan isi:
- 4 kentang ukuran sedang,cuci,potong kotak kecil.
- 2 wortel ukuran sedang,potong kotak kecil
- 1 onion ukuran sedang,potong kotak kecil
- 1 sdt garam masala/ kari bubuk (bila pake garam masala, tambahkan masing-masing ½ sdt ketumbar bubuk dan kunyit bubuk).
- ½ sdt garam ,¼ sdt merica
- 1 sdm pasta tomat
- 1 sdm cabe bubuk (bila ingin pedas)
- 100 ml air
Pastry: Siapkan 1 resep pastry, bagi adonan jadi 12 atau lebih, sisihkan.
Bahan:
- 250 gram tepung terigu (multi-purpose)
- 2 sendok makan mentega/margarine
- 1/2 sdt garam
- 110 ml air (kurang lebih)
Cara Membuat:
1. Panaskan 2 sdm minyak goreng, masukkan onion, aduk sampai lunak dan tranparant. Tambahkan garam masala/kari bubuk.
2. Tambahkan kentang, aduk-aduk kira-kira 2 menit, kemudian masukkan wortel.
3. Masukkan garam, merica, garam, ratakan. Kemudian tambahkan air, ratakan. Tutup, sambil sekali-kali aduk-aduk sampai air habis. Bahan isi siap digunakan setelah dingin.
4. Ambil satu bagian adona pastry, tipiskan. Letakkan 1sdm bahan isi ditengah- tengah pastry yang telah ditipiskan, kemudian lipat membentuk ½ lingkaran, rapatkan tepinya. Lakukan hal yang sama untuk semua bagian adonan.
5. Panaskan minyak, kurang lebih setinggi 2 cm, setelah cukup panas, masukkan beberapa potong curry puff, sampai keemasan, angkat tiriskan. Lakukan sampai habis, siap dihidangkan.
- 250 gram tepung terigu (multi-purpose)
- 2 sendok makan mentega/margarine
- 1/2 sdt garam
- 110 ml air (kurang lebih)
Cara Membuat:
1. Panaskan 2 sdm minyak goreng, masukkan onion, aduk sampai lunak dan tranparant. Tambahkan garam masala/kari bubuk.
2. Tambahkan kentang, aduk-aduk kira-kira 2 menit, kemudian masukkan wortel.
3. Masukkan garam, merica, garam, ratakan. Kemudian tambahkan air, ratakan. Tutup, sambil sekali-kali aduk-aduk sampai air habis. Bahan isi siap digunakan setelah dingin.
4. Ambil satu bagian adona pastry, tipiskan. Letakkan 1sdm bahan isi ditengah- tengah pastry yang telah ditipiskan, kemudian lipat membentuk ½ lingkaran, rapatkan tepinya. Lakukan hal yang sama untuk semua bagian adonan.
5. Panaskan minyak, kurang lebih setinggi 2 cm, setelah cukup panas, masukkan beberapa potong curry puff, sampai keemasan, angkat tiriskan. Lakukan sampai habis, siap dihidangkan.
Bon appetit
-:English Translation:-
This Curry puff is originally from Malaysia. The first time I know this snack was from my neighbour from Malaysia in Sheffield, UK. In Kuala Lumpur, it is easy to find because it will be sold on the side roads. This fried pastry is filled with spicy vegetables such as potatoes and carrots. Like other Malaysian foods, this snack taste is more towards Indian food. It isn’t hard to make, we can make it ourselves.
Pastry Ingredients:
- 250 gram plain flour
- 2 tablespoon margarine
- 1/2 teaspoon salt
- 110 ml water
- 250 gram plain flour
- 2 tablespoon margarine
- 1/2 teaspoon salt
- 110 ml water
Pastry: For 1 pastry recipe, divide the dough into 12 or more. Set aside.
This basic pastry recipe can be used to make curry puff and pastel goreng.
Pastel goreng is an Indonesian snack, it has a mixture of chopped chicken and prawns with carrots, French beans and vermicelli wrapped in a pastry and fried.
Curry Puff originated from Malaysia. This fried pastry is filled with spicy vegetables such as potatoes and carrots. Like other Malaysian foods, this snack taste is more towards Indian food.
Filling:
- 4 Medium Potatoes, washed, cubed.
- 2 Medium Carrots cut into small cubes.
- 1 Medium onion cut into small cubes
- 1 teaspoon garam-masala
- 2 Medium Carrots cut into small cubes.
- 1 Medium onion cut into small cubes
- 1 teaspoon garam-masala
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon salt
- ¼ teaspoon pepper powder
- 1 tablespoon tomato paste
- 1 tablespoon chilli powder
- 100ml water
- 1 tablespoon tomato paste
- 1 tablespoon chilli powder
- 100ml water
Method:
Pastry:
1. Sieve flour into a big enough bowl then add salt.
2. Add frozen butter or margarine. Use 2 knives to cut into small pieces, and then use your thumb and your fingers to make bread-crumbs.
3. Add water bit by bit to make elastic dough. Let it rest for 30mins. It can be used straight away or wrap with cling film and put into the refrigerator. When you want to use the dough, take out from the refrigerator and leave it in room temperature before shaping the dough.
Filling:
1. Heat up 2 tablespoons cooking oil, add the onions and stir until transparent. Add the garam-masala.
2. Add the cubed potatoes, mix for 2mins then add the carrots.
3. Add salt, pepper powder coriander powder, turmeric powder and chilli powder. Then add water, and put on the lid. Stir every 2mins until the water absorbs then add the tomato paste, mix well until the water reduces. Wait to cool before using the filling.
1. Heat up 2 tablespoons cooking oil, add the onions and stir until transparent. Add the garam-masala.
2. Add the cubed potatoes, mix for 2mins then add the carrots.
3. Add salt, pepper powder coriander powder, turmeric powder and chilli powder. Then add water, and put on the lid. Stir every 2mins until the water absorbs then add the tomato paste, mix well until the water reduces. Wait to cool before using the filling.
Finishing:
1. Take 1 dough, roll into round thin shape. Put 1 tablespoon filling in the centre of the dough then fold half (like in the picture above) and press the edges. Repeat until all the dough finish.
2. Heat up the 2cm cooking oil, once hot enough fry the curry puffs until golden brown, lift and sieve.
1. Take 1 dough, roll into round thin shape. Put 1 tablespoon filling in the centre of the dough then fold half (like in the picture above) and press the edges. Repeat until all the dough finish.
2. Heat up the 2cm cooking oil, once hot enough fry the curry puffs until golden brown, lift and sieve.
Bon appetit
Gula Kacang (Ampyang)
Penganan jadoel yang masih diminati sampai saat ini. Kacang tanah sangria yang dipadu dengan gula merah, di Surabaya orang sering menyebutnya ampyang.
Bahan:
- 100 gram gula merah/coconut sugar/gula Melaka
- 4 sdm air
- ½ air jahe (parut 1 cm jahe, tambah ½ sdm air, lalu peras)
- 150 gram kacang tanah
- 15 paper cup ukuran kecil (jumlahnya tergantung selera saat membagi bahan gula kacang)
Cara Membuat:
1. sangrai kacang tanah sampai matang, angkat biarkan sampai suhu ruang.
2. Serut halus gula merah, letahkan kedalam panci, tambahkan air, air jahe, campur rata.
3. Jerang diatas api sedang, sampai gula mendidih, meletup-letup.
4. Kecilkan api masukkan kacang, aduk cepat, bagi-bagi dengan bantuan dua sendok kecil kedalam paper cup yang telah disiapkan.
Tunggu sampai gula sebagai pengikat membeku (suhu ruang), bisa langsung dinikmati, atau simpan dalam wadah kedap udara.
Bon appetit
-:English Translation:-
This old-fashion snack is still being enjoyed until now. The peanuts are fried without oil and combined with coconut sugar. In Surabaya they call it “Ampyang”
Ingredients:
-100gram coconut sugar
-4 tablespoon water
- grate 1 cm ginger, add ½ tablespoon water, squeeze; take ½ of the mixture
-150 gram peanuts
-15 small sized paper cups (the amount depends on the end results when the gula kacang have been divided)
Method:
1. Fry the peanuts without oil until cooked, lift and leave until it changed to room temperature
2. Grate the coconut sugar, place on a pan then add the water and the mixture of water+ginger. Mix well.
3. Place the pan on a medium heat until boiled
4. Turn down the flame, add the fried peanuts then stir quickly. Divide the mixture into the paper cups with a help of 2 teaspoons.
Let the coconut sugar set to room temperature. It can be served or kept in an air-tight container.
Bon appetit
Bitterballen
Finger food yang satu ini cocok dinikmati saat hangat, artinya diangkat dari penggorengan langsung habis. Wortel nya yang crunchy, penuh sensasi sejak gigitan pertama.Bisa ditambahkan jamur kaleng, saran mbak Ewik di Conventry. Boleh dicoba.
Bahan:
- 2 buah paha ayam, rebus.
- 100 gr wortel, potong dadu kecil
- 50 gr buncis, iris halus
- 7 sendok makan terigu, larutkan degan 50cc susu
- 150cc susu
- 200cc kaldu
- 2 sendok makan mentega, utk menumis
- 4 sdm cream cheese
- 1/2 sendok makan garam
- 1 sendok makan gula pasir
- 1/4 bawang bombay, potong dadu kecil
- merica dan pala secukupnya
Bahan Pelapis:
- sendok makan tepung terigu
- putih telur, kocok
- tepung panir/ bread crumb secukupnya
Cara Membuat:
1. Didihkan air sebanyak 300 ml, masukkan ayam, rebus sampai matang.
Ukur kaldunya kira-kira 200 ml, sisihkan. Daging ayam potong kecil-
kecil, sisihkan.
2. Panaskan mentega dalam wajan datar,tumis bawang bombay hingga harum.Kemudian masukkan tepung terigu, aduk rata beberapa saat, tambahkan susu dan kaldu sedikit demi sedikit hingga tercampur rata. Sambil diaduk tunggu sampai meletup-letup,masukkan wortel, buncis, aduk rata.
3. Tambahkan cream cheese, garam, gula,mrica dan pala.
Aduk rata, dinginkan.
4. Setelah dingin, bentuk adonan lebih kecil dari ukuran bola ping pong dengan bantuan dua sendok makan.
5. Gulingkan kedalam tepung hingga seluruh permukaannya terbalut rata, masukkan kedalam putih telur kocok selanjutnya gulingkan kedalam tepung panir, sambil agak ditekan, supaya bentukknya bagus.
Lakukan hingga adonan habis. Istirahatkan didalam lemari es kira-kira 30 menit.
6. Panakan penggorenggan dengan minyak yang agak banyak (kira-kira kalau dimasukkan, bitterballen akan terendam) dengan api sedang.
7. Setelah minyak panas, masukkan bitterballen secukupnya, goreng hingga warna keemasan. Angkat, siap dinikmati.
Bisa dinikmati dengan sambal botol, cabe kecil, acar mentimun.
Bon appetit
-:English Translation:-
You can enjoy these mini-bites while it is still warm. The crunchy carrots can be tasted in the first bites. Mbak Ewik in Conventry suggested adding champignon.
Ingredients:
- 2 Chicken legs, boiled.
- 100gram carrots, small cube
- 50 gram French beans, chopped
- 7 tablespoon flour, diluted with 50ml milk
- 150ml milk
- 200ml chicken stock
- 2 tablespoon margarine (for frying)
- 4 tablespoon cream cheese
- ½ tablespoon salt
- 1 tablespoon sugar
- ¼ onions, chopped
- Pepper powder and nutmeg (as much needed)
Ingredients for Coating:
- 1 tablespoon plain flour
- White egg, whisked
- Bread Crumb (as much needed)
Method:
1. Boil the chicken in 300ml of water until cooked, then cut the chicken into small pieces, set aside. Measure the chicken stock and mix with water until it adds up to 200ml, set aside.
2. Melt the margarine in a frying pan, sauté chopped onion until the smell comes out. Then add the plain flour, stir for a while, then add the milk and stock bits by bits until all is mixed together, like a paste. While mixing, wait until boiled then add the carrots and French beans. Mix well
3. Add cream cheese, salt, sugar, pepper powder and nutmeg. Mix well and leave until cool.
4. Then, shape into Ping-Pong ball with the help of two table spoons
5. Cover with the flour, and dip into the white egg, then roll into bread crumb and shape it neatly. Repeat until all the Ping-Pong balls are covered with bread crumbs and keep in refrigerator for 30minutes.
6. Heat the oil in a wok with medium flame. Deep-fry the Bitterballen until golden brown
7. Usually served with chili sauce or small chili and cucumber pickle.
Bon appetit
Onde-Onde
Bahan:
Kulit:
- 125gram Tepung Ketan
- 1 sdm tepung beras
- 50gram gula pasir
- 150 cc santan hangat
- 100gram wijen
- garam secukupnya
Isi: - 300gram Kacang hijau kupas,rendam 2 jam,tiriskan.
- 100gram gula pasir
- 50ml santan kental
- 1/2 sdt garam
Cara Membuat:
Isi:
1. Kukus kacang hijau hingga matang, kemudian haluskan.
2. Campur dgn bahan lain, aduk rata masak di api yg kecil sambil diaduk sampai kalis. Dinginkan, bentuk bola-bola kecil, sisihkan.
Kulit:
- 125gram Tepung Ketan
- 1 sdm tepung beras
- 50gram gula pasir
- 150 cc santan hangat
- 100gram wijen
- garam secukupnya
Isi: - 300gram Kacang hijau kupas,rendam 2 jam,tiriskan.
- 100gram gula pasir
- 50ml santan kental
- 1/2 sdt garam
Cara Membuat:
Isi:
1. Kukus kacang hijau hingga matang, kemudian haluskan.
2. Campur dgn bahan lain, aduk rata masak di api yg kecil sambil diaduk sampai kalis. Dinginkan, bentuk bola-bola kecil, sisihkan.
Kulit:
1. Aduk santan hangat, garam dan gula hingga larut
2. Campur tepung ketan dan tepung beras, tuang santan sedikit-sedikit sambil diuleni
hingga kalis.
3. Ambil 1sdt adonan isi, bulatkan,sisihkan
4. Ambil kurang lebih 20 gram adonan kulit, bulatkan, pipihkan ditelapak tangan
beri isi, bulatkan lagi sampai seluruh isi tertutup kulit.
5. Celup di air sebentar, gulingkan di wijen sambil sedikit ditekan supaya wijen menempel kuat goreng dlm minyak yg banyak dg api yg sedang hingga kuning kecoklatan.
Bon appetit
Dadar Gulung Pelangi (10buah)
(10 buah)
Snack ini lucu juga diberi sentuhan warna coklat, merah muda instead of hijau seperti dadar gulung pada umumnya, penampilannya jadi sedikit beda.
Bahan: Kulit:
- 150 gram tepung terigu (plain flour)
- 2 butir telur
- 300 ml santan
- 1-2 tetes warna hijau, coklat, merah muda.
- ¼ sdt garam
Isi:
- ½ butir kelapa setengah tua, parut.
- 100gram gula pasir
- 1-2 tetes essence pandan
- ¼ sdt garam
- 50gram keju cheddar parut
Cara Membuat:
1. Isi: Campur kelapa, gula, garam, masak diatas api kecil sambil diaduk,hingga matang. Setelah dingin, tambahakan keju parut, campur rata lalu sisihkan.
2. Ayak tepung di wadah yang cukup besar, buat lubang ditengahnya, masukkan telur. Dengan menggunakan wishker, aduk bahan mulai dari bagian tengah sambil tambahkan santan, aduk rata lalu saring agar adonan benar-benar halus, lembut.
3. Bagi adonan jadi 3, masing-masing tembahkan pewarna hijau, merah muda dan coklat.
4. Panaskan wajan datar,diameter 12 cm, oles dengan margarine cair. Buat dadar tipis, tumpuk 2 lembar dadar dengan warna berlainan. Letakkan 1 sendok teh penuh, tabur ½ sdt parutan keju lalu gulung sambil dipadatkan, lalu sisihkan. Lakukan hal yang sama sampai adonan habis.
- 150 gram tepung terigu (plain flour)
- 2 butir telur
- 300 ml santan
- 1-2 tetes warna hijau, coklat, merah muda.
- ¼ sdt garam
Isi:
- ½ butir kelapa setengah tua, parut.
- 100gram gula pasir
- 1-2 tetes essence pandan
- ¼ sdt garam
- 50gram keju cheddar parut
Cara Membuat:
1. Isi: Campur kelapa, gula, garam, masak diatas api kecil sambil diaduk,hingga matang. Setelah dingin, tambahakan keju parut, campur rata lalu sisihkan.
2. Ayak tepung di wadah yang cukup besar, buat lubang ditengahnya, masukkan telur. Dengan menggunakan wishker, aduk bahan mulai dari bagian tengah sambil tambahkan santan, aduk rata lalu saring agar adonan benar-benar halus, lembut.
3. Bagi adonan jadi 3, masing-masing tembahkan pewarna hijau, merah muda dan coklat.
4. Panaskan wajan datar,diameter 12 cm, oles dengan margarine cair. Buat dadar tipis, tumpuk 2 lembar dadar dengan warna berlainan. Letakkan 1 sendok teh penuh, tabur ½ sdt parutan keju lalu gulung sambil dipadatkan, lalu sisihkan. Lakukan hal yang sama sampai adonan habis.
Bon appetit
-:English Translation:-
Rainbow Rolled Crepes
Rainbow rolled crepes, is a pancake filled with sweet grated coconut. Instead of the usual green colour, I modified a little by using two different coloured of layers. You may now enjoy a cup of black tea with this particular snack. Enjoy.
Ingredients
Batter :
- 150 gram plain flour
- 2 eggs
- 300 ml coconut milk
- 1-2 drops food colourings (green, brown, pink)
- ¼ teaspoon salt
Filling:
- ½ young coconut, grated.
- 100 gram sugar
- 1-2 drops pandanous essence
- ¼ teaspoon salt
- 50 gram cheddar cheese, grated
Method:
- Filling: Mix together the grated coconut with sugar and salt on a small flame while stirring until cooked. When it has cooled down, add grated cheese, mix well then set aside.
- Sieve the flour into a big bowl, make a hole in the center then add the eggs. Whisk starting from the middle while adding coconut milk. Make the batter smooth by sieving again.
- Divide the batter into 3 parts; add pink food colouring onto one batter, green to another and brown to the other.
- Heat on a non-sticky pan of 12cm diameter then spread small amount of margarine. Make into crepes until all the batter finish. Place 2 pieces of different coloured crepes on top of each other then add 1teaspoon of fillings, scatter with ½ tsp grated cheese then roll tightly, set aside. Repeat until all batter is finished.
Bon appetit
Kue Ku
Makanan kecil yang biasanya diberi warna hijau dan merah , rasanya legit gurih.Saat aku kecil di Malang, kue ini disebut kue thok.
Mungkin karena proses pembuatannya pake di ketok ke meja ,untuk melepaskan adonan dari cetakkannya sebelum dikukus.
Citta menyebutnya chuiw snack, karena perpaduan tepung
ketan, dan kentang yang membuat kue ini kalau digigit sedikit”mulur”.
Kue Ku kali ini warna nya ada yang orange, nge-pink.
Bahan:
- 300 gram tepung ketan/glutinous rice powder
- 150 gram kentang kukus, haluskan
- 200 ml santan kental (aku pake instant coconut milk)
- 1-2 tetes pewarna hijau, merah muda, orange.
- 40 gram gula
- 1/8 sdt garam
- daun pisang untuk alas kue, secukupnya.
Bahan isi:
- 150gr kacang hijau kupas
- 100 ml santan kental
- gula pasir semanisnya
- 1/8 sdt garam
- 1 lembar pandan
Cara Membuat: Isi:
1. Cuci kacang hijau, rendam 1/2 jam,tiriskan, tambahkan
pandan lalu kukus sampai matang.Dinginkan.
2. Setelah kacang hijau dingin, haluskan.
3. Letahkan didalam panci ukuran sedang, tuang santan, gula dan garam, jerang diatas api sedang, aduk-aduk sampai bahan tercampur rata, kecilkan api,aduk-aduk sampai santan meresap.Angkat dinginkan.
Mungkin karena proses pembuatannya pake di ketok ke meja ,untuk melepaskan adonan dari cetakkannya sebelum dikukus.
Citta menyebutnya chuiw snack, karena perpaduan tepung
ketan, dan kentang yang membuat kue ini kalau digigit sedikit”mulur”.
Kue Ku kali ini warna nya ada yang orange, nge-pink.
Bahan:
- 300 gram tepung ketan/glutinous rice powder
- 150 gram kentang kukus, haluskan
- 200 ml santan kental (aku pake instant coconut milk)
- 1-2 tetes pewarna hijau, merah muda, orange.
- 40 gram gula
- 1/8 sdt garam
- daun pisang untuk alas kue, secukupnya.
Bahan isi:
- 150gr kacang hijau kupas
- 100 ml santan kental
- gula pasir semanisnya
- 1/8 sdt garam
- 1 lembar pandan
Cara Membuat: Isi:
1. Cuci kacang hijau, rendam 1/2 jam,tiriskan, tambahkan
pandan lalu kukus sampai matang.Dinginkan.
2. Setelah kacang hijau dingin, haluskan.
3. Letahkan didalam panci ukuran sedang, tuang santan, gula dan garam, jerang diatas api sedang, aduk-aduk sampai bahan tercampur rata, kecilkan api,aduk-aduk sampai santan meresap.Angkat dinginkan.
Bahan kulit:
1. Masukkan santan, gula dan garam kedalam panci bertangkai,
jerang diatas api, aduk-aduk sampai gula larut,
tidak perlu sampai mendidih(cukup hangat).
2. Letakkan tepung ketan dan kentang halus didalam wadah ukuran sedang,tuang campuran santan hangat, sedikit demi sedikit sambil diuleni.
Lakukan sampai santan habis dan adonan kalis.
3. Bagi adonan sesuai jumalah warna yang dipake.
4. Bagi masing-masing adonan kira-kira 15-20 gram, pipihkan lalu
letakan kedalam cetakan kue Ku, beri 1 sdt bahan isi, tutup
rapikan dengan agak ditekan kebawah supaya pola cetakan tercetak ke adonan.
5. Balik cetakan, ketok perlahan diatas meja dengan posisi
cetakan miring 45 derajat,ketok perlahan sampai adonan terlepas.
6. Potong daun selebar alas kue yang telah dicetak, lekatkan daun didasar kue.Lakukan sampai seluruh adonan habis.
7. Sementara itu, siapkan pengukus, isi air,jerang diatas kompor.
Lapisi tutup pengukus dengan serbet bersih, agar uap air saat
mengukus tidak menimpa kue yang sedang dikukus.
8. Setelah air mendidih, uap banyak, kukus kue Ku kira-kira 15 menit
Angkat, dinginkan. Siap disajikan.
Bon appetit
-:English Translation:-
Ingredients:
- 300 gram glutinous rice flour
- 150gram potatoes steamed then peeled then mashed.
- 200ml coconut milk
- 1-2drops green, pink and orange food colourings
- 40gram sugar
- ⅛ teaspoon salt
- Banana leaf for the bottom of each Kue ku.
Filling:
- 150gram peeled mung beans
- 100ml coconut milk
- sugar, amount depends on your taste.
- ⅛ teaspoon salt
- 1 pandanous leaf.
Method:
1. Filling:
- Wash the peeled mung beans, soak for 30minutes, drain then add pandanous left, steam until cooked. Let it cool.
- Once the mung beans have cooled down, mash them until they are smooth.
- Put into a medium sized pan; pour coconut milk, sugar and salt with a medium flame. Mix well then turn down the flame, continue to stir until they blend together. Lift, and let it cool.
2.
- Put coconut milk, sugar and salt into a pan with a handle onto a medium flame. Stir until the sugar dissolves, waiting for it to boil is not necessary.
- Place glutinous rice flour and mashed potatoes into a different pan; pour in the mixture of coconut milk little by little while kneading until dough is formed.
- Divide the dough into the number of food colourings you have chosen.
- Divide the dough into smaller dough which weighs around 15-20gram. Make a small hole in the centre, add 1teaspoon of filling, and then close the hole making sure there is no filling visible. It is now called ‘Kue Ku.’ But it is still uncooked.
- Spread a little oil onto Kue Ku mold before putting each Kue Ku onto its place, press gently.
- Turn over the Kue Ku’s mold, holding it in a 45⁰ position then gently hit the table until the Kue Ku falls off.
- Cut the banana leaf to the size of the Kue Ku after it has been in its mold. Place it below the Kue Ku.
Repeat until all the dough has finished.
- Set up the steamer; boil the water in a steady flame. Using a table cloth, wrap the steamer’s lid tightly, so when the water vapours, the towel will absorb it, making the Kue Ku quite dry in the steamer.
- When the water has boiled, steam the Kue Ku for 15minutes. Lift and then let it cool.
Bon appetit
Klepon Kacang Hijau
(±20 buah)
Sumber: Tabloid Saji Edisi 103 / th.IV
25 Juli – 7 August 2007
Bahan Isi:
- 50gram kacang hijau, kupas, rendam 1 jam
- 150ml santan dari ½ butir kelapa
- 1lb daun pandan
- 50gram gula pasir
- garam sejumput
Bahan Kulit:
- 150gram tepung ketan
- 1sdm tepung maizena
- 15gram gula
- 2sdt minyak goreng
- 2-3 tetes warna makanan warna merah muda atau sesuai selera
- ±115ml air hangat
Bahan untuk Balut Klepon: (kukus, sisihkan)
- 100gr kelapa parut memanjang
- 1lb daun pandan
- ¼ sdt garam
Cara:
1. Bahan Isi:
- Kukus kacang hijau 30 menit.
- Rebus santan dan bahan lain sampai mendidih.
- Tambahkan kacang hijau, masak sampai meresap sambil diaduk
- Bentuk bulat kecil. Sisihkan.
2. Bahan Kulit:
- Campur tepung ketan, maizena, gula & minyak goring. Aduk rata.
- Masukkan garam, pewarna, dan air hangat, sedikit-sedikit sambil diuleni sampai rata. Gumpalkan.
3. Penyelesaian:
- Timbang masing-masing adonan 15gram. Pipihkan, beri isi, bulatkan.
- Alat pengukus diberi alas daun yang diolesi minyak sedikit dan merata. Kukus selama 20menit dengan api sedang sambil sesekali dibuka.
- Panas-panas, gulingkan di kelapa parut yang telah dikukus.
Tips: Tutup adonan selama membentuk kelepon agar tidak kering.
Bon appetit
-:English Translation:-
Ingredients:
1. Filling:
- 50gram peeled mung beans, soaked for 1hour
- 150ml coconut milk from ½ coconuts (or 150ml instant coconut milk)
- 1 pandanous leaf
- 50gram sugar
- a pinch of salt.
2. Outer layer (skin):
- 150gram glutinous flour
- 1 tablespoon corn-starch
- 15gram sugar
- 2 teaspoon cooking oil
- 2-3 drops red food colouring, or a colour of your choice.
- ±115ml warm water
3. Coating:
-100gram grated coconuts
- 1 pandanous leaf
- ¼ teaspoon salt.
Method:
1. Filling
- Steam the mung beans for 30minutes
- Boil the coconut milk and the remaining filling ingredients until boiled.
-Add the steamed mung beans until it blends while stirring.
- Shape into small balls. Set aside.
2. Outer layer
- Mix well the two types of flours with sugar and cooking oil.
- Add salt, food colouring and warm water while kneading until dough is formed.
3.
-Weigh so that each of the dough is 15gram. Make a hole in the centre, add the filling. Close the hole then re-shape it into round shapes. Make sure there is no filling visible. It is now called ‘Klepon.’
- Using a steamer, place the pandanous leaf at the bottom, spread a drop of oil over it to avoid any stickiness. Let the Klepon steam for around 20 minutes, opening the lid once every 5minutes.
-While it is still hot roll each Klepon onto the steamed grated coconut until it is fully covered.
Bon appetit
Klepon Isi Gula Merah
±30 biji)
Bahan:
- 250gram tepung ketan
- 50gram tepung beras
- 80ml-100ml air hangat (campuran 10 daun suji dan 1 lembar daun pandan), blender lalu saring
- 2sdt air kapur
- 100gram gula merah (sisir halus), untuk isi klepon.
- 50 gr kelapa parut, kukus dengan ¼ sdt garam dan 1 lembar daun pandan.
Cara Membuat:
1. Campur rata kedua macam tepung, tambahkan air hangat dan air kapur sedikit demi sedikit, sambil diuleni sampai bisa dipulung.
2. Didihkan 500 ml air
3. Bulatkan adonan dengan ukuran lebih besar dari kelereng, isi dengan gula merah ditengahnya.
4. Masukkan kedalam air yang mendidih, sampai mengapung tunggu 1-2 menit lalu angkat.
5. Gulingkan keatas kelapa yang sudah dikukus, sampai seluruh permukaan tertutup kelapa.Tata dan sajikan.
Bon appetit
-:English Translation:-
Ingredients:
-250gram glutinous rice flour
-50gr rice flour
-80ml-100ml warm water (mix 10 Suji Leaf [Pleomele angustifolia] and 1 pandanous leaf), put into the blender then sieve.
-2teaspoon lime water
-100gram brown sugar, grated (for Kelpon filling)
-50gram grated coconut, steamed with ¼teaspoon salt and 1 pandanous leaf.
Method:
1. Mix the two types of flours then slowly add the warm water and lime water, while kneading until dough is formed.
2. Boil 500ml water.
3. Take some dough and shape it into marble size. Make a small hole in the centre then take a teaspoon full of grated brown sugar, close the hole then re-shape it into marbles. Make sure there is no brown sugar visible. It is now called ‘Klepon’
4. Repeat until the dough has finished.
5. Put all the Klepons into the boiled water for 1-2mins until it floats then lift.
6. Roll each Klepon onto the steamed grated coconut until it is fully covered.
Bon appetit
Bola-Bola Coklat
(±25 bola-bola)
Bahan:
- 180gram biscuit tawar, remas kasar
- 120ml susu kental manis coklat
- 40ml susu kental manis coklat (extra)
- 100gram meises coklat
- 1 kantong kusus untuk makanan
Cara Membuat:
1. Campur biscuit bersama 120ml susu kental manis coklat, aduk rata
2. Bentuk bulat sebesar baso atau sesuai selera
3. Gulingkan ke dalam extra susu coklat lalu ke dalam meises
4. Sajikan dalam cup-cakes. Sajikan dingin*
-:English Translation:-
Ingredients:
- 180gram Plain Biscuits, finely crushed.
- 120ml chocolate condensed milk
- 40ml chocolate condensed milk (for extra)
- 100gram chocolate/colourful sprinkles
- 1 food bag
Method:
1. Mix the finely crushed biscuits with a full tin of chocolate condensed milk, stir until the crushed biscuits and chocolate condensed milk sticks together.
2. Form into Ping-Pong balls or any size you choose.
3. Pour some sprinkles into the food bag.
4. Put 1 ball into the food bag and shake well until the entire ball is covered with sprinkles.
5. Repeat step.4 until all of the chocolate balls are covered with sprinkles.
6. Put each ball into cup-cakes. Best served cold.
Bon appetit
Lemper Ayam
Bahan I:
- 250 gr beras ketan kualitas baik, rendam selama 1 jam.
Bahan II (rebus hingga mendidih):
- 150 ml santan kental
- 1 sdt garam
- ½ sdm gula pasir
- 2 lbr daun pandan
- 2 lbr daun salam
- 2 lbr daun jeruk
Bahan Isi:
-300 gr dada ayam rebus, suwir-suwir
- 2 lbr daun salam
- 4 lbr daun jeruk
- 1 batang serai, memarkan
- 1cm lengkuas, memarkan
- 500ml santan encer
- 500ml santan kental
Bumbu yang dihaluskan:
- 1sdt ketumbar
- ½ sdt merica
- 25gr bawang merah
- 2 bh bawang putih
- 30gr kemiri
- ½ jari kelingking kencur
- 1 ½ sdt garam
- 4 sdm gula pasir
Cara Membuat:
1. Kukus Bahan I hingga setengah matang, angkat. Tuangkan Bahan II sedikit demi sedikit sambil terus diaduk, biarkan beberapa saat hingga santan terserap. Kukus kembali hingga matang, angkat, sisihkan.
2. Isi: Campur ayam dengan bumbu halus, daun salam, serai, daun jeruk dan lengkuas menjadi satu. Tuang santan, masak dengan api sedang sambil sesekali diaduk hingga matang dan santan mengering. Angkat, sisihkan.
3. Letak sebagian ketan kedalam loyang 20 x 20 X 4 cm yang telah dialasi plastik sambil agak ditekan. Letakkan bahan isi diatasnya, lalu tutup dengan sisa ketan, ratakan sambil ditekan-tekan.. Biarkan hingga dingin, potong-potong memanjang.
-:English Translation:-
Ingredient I:
- 250gr good quality glutinous rice, soak for 1 hour.
Ingredient II (boiled):
- 150 ml thick coconut milk
- 1 teaspoon salt
- ½ tablespoon sugar
- 2 pandanous leaves
- 2 daun salam (Indonesian bay leaf)
- 2 keffir lime
Filling:
- 300gram bolied chicken breast and shredded
- 2 daun salam (Indonesian bay leaf)
- 4 keffir lime
- 1 lemon grass, crushed
- 1 cm galangal, crushed
- 500 ml thin coconut milk
- 500 ml thick coconut milk
Minced Spices:
- 1 teaspoon coriander
- ½ teaspoon pepper
- 25gram onion (Indonesian onion) or use shallot
- 2 garlic
- 30gram candle nut
- ½ cm kencur
- 1½ teaspoon salt
- 4 tablespoon sugar
Method:
1. Steam Ingredient I until half cook for around 10 minutes, set aside. Pour Ingredient I bit by bit into ingredient II while stirring it. Leave for a moment until the coconut milk absorb. Steam again until cook, set aside.
2. Filling: Mix chicken with the minced spices, daun salam (Indonesian bay leaf), lemon grass, keffir lime and galangal. Pour coconut milk and cook with medium flame. Stir until cook and until the coconut milk is absorb. Set aside.
3. Pour half of the cooked glutinous rice into 20x20x4cm pan. Put filling on top of the glutinous rice, make level, and then put the other half of the cooked glutinous rice on top of filling, level and smooth. The filling should be in between the glutinous rice. Leave until cool and then cut into small rectangles.
Tidak ada komentar:
Posting Komentar