Wednesday, April 6, 2016

Kue Lumpur Kentang Panggang

Bahan Kue Lumpur :
  • 350 gram kentang ( 1buah kentang ukuran besar, 1 buah kentang ukuran sedang)
  • 125 gram tepung terigu atau 1 cup all purpose flour
  • 250 ml susu cair
  • 200 gram gula pasar atau 1 cup sugar
  • 2 butir telur ayam
  • 100 gram mentega atau 7 tbsp butter stick

Cara Membuat Kue Lumpur :

  1. Pertama kukus kentang dan haluskan kemudian campurkan dengan tepung terigu dan susu cair
  2. Selanjutnya mixer gula pasir dan telur hingga berubah warnanya menjadi putih
  3. Lalu mixer adonan kentang , tepung terigu dan susu cair, sebentar
  4. Campurkan adonan tadi dengan gula pasir dan telur yang telah putih, kemudian cairkan mentega dan masukan adonan hingga rata
  5. Panaskan oven kemudian tuang adonan ke dalam cetakan , panggang 180C/ 350 F selama 10 menit
  6. Setelah itu, masukan topping ke atasnya, panggang kembali hingga berubah warna, kurang lebih 10-15 menit setelah itu angkat, sajikan.

  7. Modifikasi dari :

Pisang Bolen

Ingredients : 

  • Puff Pastry Sheet
  • Cheese Block
  • Banana
  • Chochochip
  • Chocolate Sprinkle
  • Sesame Seed


  1. Preheat oven for 400F
  2. Cut banana into smaller size and then grilled banana
  3. Cut 1 pastry sheet into 9 pieces, total will be 18 pieces
  4. Place banana in middle, put small cheese block, and some choco chip
  5. Folded like envelope, use egg wash, and in top sprinkle sesame seed or chocolate sprinkle
  6. Baked for 10 -15 mins until its golden brown

Tahu Aci

Tahu Aci Imutz

Bahan :
  • 3 buah Tofu Cutlet (Tahu Coklat / Tahu Goreng)
  • 1 cup tapioca starch 
  • 1/2 cup all purpose flour
  • 1 sdmminced garlic
  • 1sdt merica bubuk
  • 1/2 sdt Gula Pasir 
  • 1 sdt garlic powder 
  • Daun bawang iris
  • 1 sdt Garam atau sesuai selera
  • 1/4 cup Air, masukan sedikit sedikit, adonan harus kalis dan saat dilekatkan di tahu tidak lari 

Cara membuat :

Potong tahu sesuai keinginan. Campurkan semua bahan aduk rata, tambahkan air secukupnya hingga adonan bisa dibentuk. Ambil adonan dan tempelkan ke tahu (saya tidak mengkerok tahunya karena lebih suka tahu yang teksturnya tebal). Kemudian goreng dalam minyak panas hingga kecoklatan. Sajikan panas lebih nikmat.

Bakwan Malang

Chicken Teriyaki

Chicken Cordon Bleu

  • 300g chicken breast skinless and boneless (cut in half)
  • Beef Pastrami
  • 2 Slices Swiss cheese 
  • 1/4 Cup all-purpose flour
  • 2 Eggs (whisked)
  • 1 Cup Japanese bread crumbs
  • Salt & ground black pepper
  • 1 Tbsp olive oil
  • Refrigerate for 30 minutes to set

  • 1/2 medium shallot (finely diced)
  • 1 Garlic clove (finely diced)
  • 2 Tsp all-purpose flour
  • 1/2 Cup chicken stock
  • 1/4 Cup dry white wine
  • 1 Tbsp heavy cream
  • 1/2 cup Fresh Italian flat leaf parsley 
  • 1 Tbsp olive oil
  • Salt & ground black pepper 
  • Plastic Wrap
  • Toothpicks

1. On chopping board, lay plastic wrap and place chicken in the middle. Fold and gently flatten it out with meat mallet or rolling pin.
2. Season with salt and ground black pepper.
3. Again lay a fresh plastic wrap on the chopping board and lay seasoned chicken in the middle.
4. Place pastrami and cheese slice on top. Using the plastic roll as shown in the video. Twist to make it nice and tight.
5. Pop it in refrigerator for 30 minutes.
6. In a bowl, take flour and season it with salt and pepper. Set aside.

7. Take the chicken out of the refrigerator, remove the plastic and seal it with toothpick.
8. Coat the chicken with flour, shake and remove the excess, wash it with egg and then roll it in bread crumbs. Repeat the steps one more time.
9. In a pan, heat olive oil and sear chicken in it on all sides until golden brown.
10. Place chicken in a 350 degree F oven and cook for 20 minutes.
For Pasta Sauce:
11. Meanwhile, in a pan heat olive oil and sweat shallots for 5 minutes.
12. Add garlic, stir and cook for another 2 minutes.

13. Stir in flour and cook for an additional 2-3 minutes.
14. Pour stock and white wine. Stir well and reduce it by half.
15. Add cream and give it a good stir. Bring it to a boil and reduce for 1-2 minutes.
16. Add parsley and mix well. Taste and season with salt and pepper.

17. When the chicken is rested, slice and remove the toothpicks.

18. Serve chicken hot with pasta sauce and cooked peas.

Source :

Black Forest Anniversary Cake

Black Forest Cake
Ingredients :
For the cake:
  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more for coating the pans and parchment
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more for coating the pans and parchment
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract
For the cherries and syrup:
  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons rum
  • 1 tablespoon freshly squeezed lemon juice
For the whipping cream

  • 1 package of Philadelphia cream cheese
  • 473ml of whipping cream
  • ½ cup sugar
  • 1 & ½ tsp vanilla
  • 1 tbsp  rum (optional)
  • chocolate sprinkles or curls (optional)

Directions :
For the Cake 
  1. Heat the oven to 350°F and arrange a rack in the middle. Cut out 2 (8-inch) rounds of parchment paper. Coat 2 (8-inch) cake pans with butter, place the parchment rounds in the pans, and coat the parchment with more butter. Coat the pans and parchment with flour and tap out any excess; set aside.
  2. Bring the water to a boil over high heat in a medium saucepan. Remove from the heat, add the chocolate and cocoa, and whisk until smooth; set aside to cool for 10 minutes.
  3. Whisk together the measured flour, baking soda, and salt in a medium bowl until combined; set aside.
  4. Place the measured butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light in color, about 5 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  5. Return the mixer to medium speed. Add the eggs 1 at a time, letting each incorporate fully before adding the next. Add the sour cream and vanilla and beat until just combined (the mixture will look slightly curdled). Stop the mixer and scrape down the sides of the bowl and the paddle.
  6. Add a third of the reserved flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated. Add half of the cooled chocolate mixture and mix until just incorporated. Continue with the remaining flour mixture and chocolate mixture, alternating between each and ending with the flour, until all of the ingredients are incorporated and the mixture is smooth. Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.
  7. Divide the batter evenly between the prepared pans and spread it into even layers. Bake side by side on the rack for 15 minutes. Rotate the pans from left to right and continue baking until the cake edges slightly pull away from the pans and a cake tester or toothpick inserted into the center comes out dry with just a few crumbs, about 14 to 15 minutes more.
  8. Remove the pans from the oven and let them cool on a wire rack for 45 minutes. Run a knife around the perimeter of each cake, turn them out onto the rack, and slowly peel off and discard the parchment rounds. Flip the cakes over and let them cool completely. Meanwhile, make the syrup.
For the cherries and syrup:

  1. Place a fine-mesh strainer over a small saucepan and pour the cherries and their syrup through the strainer. Cut the cherries in half and place them in a medium bowl.
  2. Bring the syrup to a boil over medium-high heat. Reduce the heat to medium low and simmer until reduced to 1/3 cup, about 10 to 12 minutes. Remove from the heat and stir in the kirsch and lemon juice.
  3. Add 2 tablespoons of the syrup to the reserved cherries and stir to combine; set aside. Set aside the remaining syrup until ready to assemble the cake, letting it cool completely, about 30 minutes. Meanwhile, make the whipped cream.
For the whipping cream
  1. Using an electric mixer, blend the cream cheese, sugar and vanilla until smooth. Slowly add half the whipping cream and whip for a minute or so until it just starts to thicken. Add the rest of the whipping cream and continue to whip until stiff peaks form.
Assembly the Cake :
  1. When the cakes are cool, use a serrated knife to trim a thin layer from the top of each to expose the interior; discard the scraps and set the cakes aside. Using a skewer, poke holes all over the tops of the cakes, going about halfway through the layers.
  2. Place 1 cake cut-side up on a cake stand or serving plate. Use a pastry brush to brush half of the reserved cherry syrup (about 1/4 cup) over the cake. Spread the whipped cream evenly over top of that, leaving a 3/4-inch border.
  3. Using a slotted spoon, evenly scatter all of the reserved cherries over the whipped cream, leaving any syrup in the bowl.
  4. Place the second cake cut-side up on top of the whipped cream and press down gently.
  5. Brush the top cake with the remaining half of the syrup.
  6. Frost the outside of the cake with the remaining whipped cream

Chicken Broccoli and Cauliflower Three Cheese Casserole


  • 1/2 cup plain Japanese bread crumbs
  • 2 tablespoons grated Parmesan cheese, plus
  • 1/4 cup grated finely shredded cheddar cheese
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons McCormick(R) Perfect Pinch(R) Italian Seasoning, divided
  • 2 stalk fresh broccoli florets
  • 1 stalk cauliflower 

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 shallot
  • 1 tbsp minced garlic
  • 2 tablespoons flour
  • 1 teaspoon  salt
  • 1/4 teaspoon ground Black Pepper
  • 1/4 teaspoon ground white pepper
  • 2 cups milk
  • Roasted Chicken
  1. Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
  2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Add some roasted chicken. Sprinkle top evenly with crumb mixture.
  3. Bake 40 minutes or until heated through and top is lightly browned.

Source :