Wednesday, March 8, 2017

Kue Pukis





Bahan:
1 sendok teh ragi instan
1 sendok makan air hangat
1/2 sendok teh gula pasir
2 butir telur
60 gram gula pasir
100 gram tepung terigu protein sedang
100 gram tape singkong
100 ml santan hangat
2 sendok makan margarin, dilelehkan
1/4 sendok teh garam
Meses untuk taburan


Cara Pengolahan :
Larutkan ragi instan, air hangat, dan gula pasir. Diamkan 15 menit sampai berbusa.
Blender tape singkong dan santan hangat sampai halus. Sisihkan.
Kocok telur dan gula pasir sampai mengembang.
Tambahkan tepung terigu sambil diayak dan diaduk rata. Masukkan larutan ragi instan. Aduk rata.
Tambahkan campuran tape singkong sedikit-sedikit sambil diaduk perlahan. Diamkan 20 menit.
Masukkan margarin leleh dan garam sedikit-sedikit sambil diaduk perlahan.
Panggang di cetakan pukis yang dioles margarin sampai setengah matang. Tabur meises. Tutup dan biarkan matang.


Sumber : http://sajiansedap.com/Kue/Roti-Pastry-Snack/Pukis-Tape-Singkong

Kue Khamir





Kue Khamir

Bahan :

  • 250 gr Tepung Terigu (All Purpose Flour)
  • 1 Butir Telur
  • 100 gr Gula Pasir
  • 2 Sdm mentega (2Tbsp butter)
  • 1 Sdt vanilla
  • 1/4 Sdt garam
  • 1 Sdt Ragi instant (1Tsp Yeast)
  • 1/2 Sdt Baking Powder
  • 150 gr Tape (haluskan dan campur dengan gula sesuai selera)
  • 250 ml air

Cara membuat :
  1. Siapkan wadah. Masukan semua bahan. Aduk rata dengan mixer sambil dituangkan air sedikit demi sedikit.
  2. Diamkan 1-2 jam hingga adonan menggembang
  3. Panaskan loyang cetakan, spray dengan butter spray
  4. Tuang adonan 3/4 full
  5. Masak dengan api sedang. Balik jika matang, dan panggang kembali hingga matang
  6. Sajikan hangat lebih nikmat :)
Sumber modifikasi dari : http://www.diahdidi.com/2016/08/kue-khamir.html

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Pia Roti Coklat





Bahan isi coklat:
  • 100 gram tepung terigu protein sedang, disangrai 5 menit, ditimbang 90 gram, dinginkan 
  • 30 gram cokelat bubuk 
  • 25 gram susu bubuk 
  • 1 sendok makan air es 
  • 125 gram gula tepung 
  • 50 gram margarin 
Aduk semua bahan diatas, hasil adonan bahan isi coklat nantinya lembab dan basah

Pandan Japanese Sponge Cake Recipe




COTTON-SOFT JAPANESE SPONGE CAKE RECIPE

Makes 1 cake
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt 
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/3 cup whole milk 
  • 5 eggs, separated
  • 1 teaspoon vanilla 
  • 1/8 teaspoon cream of tartar
  • 2/3 cup granulated sugar 

STEP 1:
Position a rack in the middle position of the oven. Preheat the oven to 350 F. Generously grease the bottom and sides of a 9" springform pan. Line the bottom with a circle of parchment paper and grease the top of that, too.
STEP 2:
In a medium bowl, sift together the flour and salt. Set aside.
STEP 3:
In a separate large bowl, mix the butter and milk until combined. Stir in all five egg yolks and vanilla.
STEP 4:
Whisk the flour and salt mixture into the wet ingredients, and stir until everything is combined and lump-free.
STEP 5:
In the bowl of a stand mixer fitted with the whisk attachment, whisk the five egg whites and cream of tartar until foamy. Add the sugar and whisk until firm peaks form.
STEP 6:
Fold the egg whites into the egg yolk mixture in three separate additions, gently incorporating each addition until no streaks remain before adding the next.
STEP 7:
Turn the batter out into your prepared cake pan, smoothing the top of the batter.
STEP 8:
Bake for 10 minutes, and then reduce the heat to 325 F. After 10 more minutes, rotate the pan. Bake for 20 more minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
STEP 9:
Remove the cake from the oven, and let it cool for a couple of minutes. Run a sharp knife around the perimeter of the pan to loosen the sides, then remove the springform sides. Let the cake cool completely before serving.

Source : https://www.craftsy.com/blog/2016/06/japanese-cake-recipe/

Gulai Tunjang




Bahan : 
1 buah kaki sapi
1 liter Air
750 ml Santan dari 1 butir Kelapa
Haluskan:
10 butir Bawang Merah
6 siung Bawang Putih
100 gram cabai merah keriting
1 cm Kunyit
2 cm Lengkuas
4 butir Kemiri
1 SDT Garam
½ lembar daun Kunyit
2 lembar Daun Jeruk purut
1 butir asam kandis
1 batang Serai, memarkan
Cara Membuat
1. Lepaskan bagian kikil dari tulang, lalu cuci bersih. Rebus air sampai mendidih, lalu masukkan kikil, masak sampai empuk, angkat, tiriskan. Potong kikil dengan ukuran sesuai selera, sisihkan.
2. Campur santan dengan bumbu halus dan bumbu lainnya, masak sampai mendidih. Masukkan kikil, masak dengan api kecil sampai santan mengental dan keluar minyak. Angkat, sajikan.
Sumber : http://www.saribundo.biz/resep-gulai-tunjang-khas-kota-padang.html

Serabi Solo





SERABI SOLO
Bahan:
600 ml santan kental
1 sdt garam
1 lbr daun pandan
250 gr tepung beras
1 sdt ragi instan
75 gr gula pasir
1 btr telur

Cara membuatnya:
1. Masak santan, garam dan daun pandan hingga mendidih, dinginkan.
2. Dalam wadah campur tepung beras, gula pasir dan ragi instan, aduk rata. Ditengahnya beri telur dan sebagian santan, aduk rata sambil terus dituangi sisa santan hingga habis.
3. Kopyok-kopyok adonan menggunakan balloon whisk hingga terlihat berbuih-buih banyak. Diamkan selama 90 menit.
4. Panaskan wajan serabi, dengan api kecil. Tuangi 1 sendok sayur ditengahnya, lalu gerakkan sendok kebagian pinggir wajan agar terbentuk bibir serabi.
5. Biarkan hingga serabi matang dan terlihat berlubang-lubang sarang. Lalu siram dengan 1 sdm Areh. Beri topping keju parut. Tutup wajan, matangkan serabi. Angkat.


Sumber : http://ncccheeseweeks.blogspot.com/2014/02/serabi-solo-keju-by-fatmah-bahalwan.html

Chocolate Cake


Chocolate Cake

Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions
1. Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
2. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
3. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
Source : http://www.tasteofhome.com/recipes/moist-chocolate-cake/print

French Crepes




French Crepes 

Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon white sugar
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 cups milk
  • 2 tablespoons butter, melted
Directions :
  1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Recipe by  : http://allrecipes.com/recipe/20931/french-crepes/ 

Thursday, March 2, 2017

Sweet and Sour Chicken





INGREDIENTS

1 lb. chicken breast, cut into 1/2" cubes
1/2 c. cornstarch
kosher salt
Freshly ground black pepper
2 eggs, lightly beaten
2 tbsp. vegetable oil
2 bell peppers, sliced
1/2 c. apple cider vinegar
2 tbsp. soy sauce
1/3 c. honey
1/4 c. ketchup
2 cloves garlic, minced
cooked white rice, for serving

DIRECTIONS
Season chicken, on all sides, with salt and pepper. In a large bowl, dredge chicken in cornstarch until evenly coated. Using tongs, shake off excess cornstarch. In a separate large bowl, toss chicken in eggs until evenly coated.
Heat vegetable oil in a large skillet over medium heat. Add chicken and brown on all sides, about 4 minutes. Add bell peppers and sauté with chicken until beginning to soften.
Meanwhile, whisk together apple cider vinegar, soy sauce, honey, ketchup and garlic. Pour sauce into the skillet. Simmer together with the meat for 5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Serve warm with rice.


Source : http://www.delish.com/cooking/recipe-ideas/recipes/a49907/sweet-and-sour-chicken-recipe/

Chocolate Peanut Butter Cookies



Ingredients:

  • 3 cups (240g) quick oats1
  • 1/4 cup (1/2 stick, 60g) unsalted butter2
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) milk (any milk works-- I usually use skim or almond milk)
  • 1/4 cup (21g) natural unsweetened or dutch-process cocoa
  • 2/3 cup (170g) creamy peanut butter3
  • 1 Tablespoon (15ml) pure vanilla extract (yes, a full Tablespoon!)

Directions:

  1. Place oats in a large bowl. Set aside.
  2. Combine the butter, sugar, milk, and cocoa together in a medium saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat and, using a wooden spoon or rubber spatula, stir in the peanut butter and vanilla until completely combined. Pour this mixture over the oats, then stir to combine it all. Allow it to sit for 5 minutes. This allows the oats to soak up some moisture.
  3. During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
  4. Using a 1-Tablespoon cookie scoop (or simply a spoon!), drop a Tablespoon of dough onto the lined baking sheets. If desired, flatten out and shape into a cookie. Repeat with the rest of the dough.
  5. Refrigerate the cookies for at least 30 minutes. Remove from the refrigerator and enjoy! Store leftovers covered tightly in the refrigerator for up to 1 week.

Source : http://sallysbakingaddiction.com/2015/12/10/chocolate-peanut-butter-no-bake-cookies/print/