resep masakan kuno: June 2012

Friday, June 29, 2012

Kue Semprong

Kue tradisional ini rasanya manis, gurih, renyah, bentuknya kokoh dan selalu mengingatkan suasana masa lalu.
Untuk 35 lembar kue semprong

Bahan :

3 butir telur
400 ml santan cair (dalam kaleng) + 100 ml air matang
1,5 sdt garam
200 gr terigu protein sedang
75 gr tepung sagu
160 gr gula pasir

Cara Membuat:
Campur semua bahan dan aduk rata, saring. Adonan di panggang dengan cara menuangkan 1 sendok makan kedalam cetakan kue semprong tradisional yang dipanggang diatas kompor atau dengan pemanggang kue semprong listrik. Panggang selama 2 sampai 3 menit setiap lembarnya. Setelah hampir matang (berwarna kuning kecoklatan, bentuk kue dengan menggunakan sumpit).
Cara membentuk :
1. gulung menjadi seperti roll egg
2. Lipat menjadi bentuk potongan 1/4 bagian
3. Tanpa dibentuk menjadi bentuk lembaran utuh.
Apabila setelah dibentuk kue semprong belum terlalu garing, bisa di panggang ulang dalam oven dengan suhu 70°C selama 15 menit.

1 sendok makan dituang ketengah pemanggang kue semprong

Kue semprong hampir matang, siap di bentuk

Berbagai bentuk kue semprong

Cobain deh... uenaaaak...

Thursday, June 28, 2012

Spelt Farfalle with Olive Caper Sauce

A healthy and satisfying Mediterranean wholegrain spelt pasta with brine-cured green olives, tangy capers, pine nuts, and a hint of heat from pepper flakes.

The olive herb has an amazing pickled olive flavour. It’s wonderful used in pastas and pesto. It pairs well with lettuce for salads, sauces, cheeses, and marinades.

200 g Wholegrain spelt farfalle
1/2 cup Green olives, pitted
1 tbsp Capers, drained
2 tbsp Pine nuts
90 ml Olive oil
1 tsp Hot pepper flakes
Olive herb for garnish
Salad leaves

Bring a pot of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent pasta from sticking together. Cook until al dente, about 8 minutes.
Finely chop pitted olive, capers and pine nuts. Toss with olive oil and pepper flakes. In a large saute pan, saute for 3 minutes over medium high heat.
Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Serve, garnished with olive herb leaves. on a bed of salad.

Tuesday, June 26, 2012

Sarapan Pagi

Acara Sarapan Pagi 26 Mei lalu untuk para pengurus PMIK yang merencanakan pergi Acara Diaspora Indonesia di Amerika Serikat.

Menu : Soto Mie

Dessert : Wedang Ronde, Nastar, Risoles, Kue Ku dan Buang segar

Acara Sarapan Pagi

Bunga center piece di meja makan

Acara sarapan pagi 26 Juni yang lalu, untuk mengucapkan terimakasih kepada guru bahasa perancis yang akan pindah ke Paris.

Persiapan meja sarapan

Menu : Bubur Ayam lengkap

Dessert : Pisang Goreng coklat keju, Risoles, Crepe isi pastry cream, Rempeyek, Rengginang, Nastar, teh dan kopi serta buah segar

Sunday, June 24, 2012

Cornmeal Cookies with Apricots and Lemon Thyme

A crunchy cornmeal cookie recipe from Martha Stewart studded with dried apricots and fresh lemon-thyme. Lovely to go with a cup of tea or serve them with a scoop of vanilla ice cream as a light dessert.

Cornmeal Cookies with Apricots and Lemon Thyme

adapted from Martha Stewart

240 g All purpose flour
180 g Yellow cornmeal
1 tsp Baking soda
1/2 tsp Salt
220 g Unsalted butter, softened
160 g Sugar
2 Large eggs
100 g Dried apricots, diced
3 tbsp Fresh lemon thyme, finely chopped

Preheat oven to 180C/350F. Line two baking sheets with parchment paper. Set aside. Whisk together flour, cornmeal, baking soda, and salt in a medium bowl.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Add flour mixture and mix on low speed until just combined. Mix in dried apricots and lemon thyme.
Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart.
Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.

Thursday, June 21, 2012

Creamy Onion Tartlets

Crispy savoury tart made with buttery spelt pate brisee, caramelized red onions, and a rich, creamy and velvety smooth béchamel sauce. They're delicious to snack on and also lovely as a first course at a dinner party.

Creamy Onion Tartlets

adapted from Leite's Culinaria

Pate Brisee	Filling
200 g Wholegrain spelt flour 120 g Butter, cut into small pieces and slightly softened 3 g Fine salt 1 Egg 1 tbsp Cold milk	2 Red onions, very thinly sliced 60 g Unsalted butter Kosher salt and freshly ground pepper 30 g All-purpose flour 180 ml Whole milk, warmed 80 ml Heavy cream, warmed 2 Large eggs, at room temperature, lightly beaten Freshly grated nutmeg

Heap the flour on a counter and make aw well. Put in butter, salt and egg. Using your fingertips, mix these ingredients together. Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
Add in milk and incorporate gently with your fingertips until the dough begins to hold together. Using the palm of your hand, work the dough by pushing it away from you 4-5 times until smooth. Roll it into a ball, wrap in plastic wrap, and chill for an hour or until firm.
On a lightly floured surface with a lightly floured rolling pin, roll out the dough to a 3-mm thickness. Cut out three 16-cm and three 9-cm circles. Use them to line three 10-cm and three 6-cm tart pans. Prick the pastry shell bases and line with foil, then fill with dried beans or pie weights. Chill for 30 minutes.
Preheat the oven to 190C/375F. Bake the crusts blind for about 15 minutes. Lower the oven setting to 170C/340F. Remove the beans foil and return the pastry to te oven for 5 minutes. Leave in the pans and set aside while you prepare the filling.
In a large skillet, combine the onions, half of the butter, and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and lovely golden brown, about 30 minutes.  
In a large saucepan, melt the remaining butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally. 
Pour a little of the cream mixture into the eggs, whisking until completely combined. Slowly whisk this mixture back into the cream mixture in the saucepan, a little at a time, until well incorporated and smooth. Stir in the caramelized onions, then season to taste with salt, pepper, and nutmeg. Spoon the mixture onto the pastry shells, spreading it evenly.  
Bake the tarts at 165C/330F until golden brown and a knife inserted in the center comes out clean, about 20 minutes. Cool the tarts slightly on wire rack, then unmold. Serve warm.

Sunday, June 17, 2012

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

The Canarian cuisine is a mixture of some native Guanche elements, as well as Spanish, African and Latin American foods. In the Canary Islands, "mojos" or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish.

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

adapted from essen und trinken

500 g New potatoes
1/2 bunch Cilantro, roughly chopped
1 clove Garlic, roughly chopped
1/4 tsp Cumin, ground
2-3 tbsp Lemon juice
5 tbsp Spanish olive oil
1 tbsp Almond, chopped
Sea salt
Black pepper

Thoroughly rinse potatoes and cook in salted, gently boiling water for about 20 minutes.
Roughly chop the cilantro and garlic clove. Place them in a blender with cumin, 1 teaspoon of salt, lemon juice and olive oil. Process to create a puree. Season with black pepper and salt to taste.
Drain the potatoes and cut into quarters. Place them in a large bowl, add in cilantro sauce, and chopped almonds. Gently toss them together. Serve, garnished with cilantro leaves and coarse sea salt.

Friday, June 15, 2012

Cakey Chocolate Spelt Cookies

Everyone has their favourite type of chocolate cookies and If you like them soft, moist and cakey, then these are perfect for you. I have replace the wheat flour with spelt, and also reduced the original called for amount of sugar by two-thirds and added two tablespoons of coffee liqueur to batter. To keep these cookies soft and chewy for longer, store them in an airtight container. They freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper. Thaw 15 minutes at room temperature before serving.

Cakey Chocolate Splet Cookies

adapted from Family

100 g Spelt pastry flour
110 g Wholegrain spelt flour
20 g Unsweetened cocoa powder
1/2 tsp Baking soda
1/2 tsp Salt
6 Large egg whites, at room temperature
150 g Dark brown sugar
2 tbsp Coffee liqueur
100 g 70% Dark chocolate, chopped and melted

Preheat to 180C/350F. Line 3 baking trays with parchment paper. Whisk spelt pastry flour, wholewheat spelt flour, cocoa powder, baking soda and salt in a medium bowl.
Roughly chop the chocolate and place them in a heatproof bowl set over a pot of barely simmering water. When melted, remove from the heat, and gently stir until smooth.
Beat egg whites in a large mixing bowl with an electric mixer until foamy, about 1 minute. Beat in dark brown sugar in a few additions until smooth. Now beat in coffee liqueur and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
Drop the batter by tablespoonfuls onto the prepared baking sheets, 1 inch apart. Bake the cookies 10-12 minutes. Cookies will be soft. Cool on the pan for 5 minutes, then remove from trays to a wire rack to cool completely.

Thursday, June 14, 2012

Amris (American Risoles)

Amris atau American Risoles ini lebih mudah pembuatannya, karena bahan isinya sudah tidak perlu diracik lagi.
Untuk membuat sekitar 60 Amris
Bahan Kulit
400 gr tepung terigu
4 butir telur
2 sdt garam
1 liter susu cair
8 sdm minyak goreng
sedikit minyak goreng untuk semir frypan saat membuat kulitnya
Cara membuat kulit :
Campur semua bahan. Semir frypan dengan minyak goreng. Buat dadar tipis-tipis di wajan datar. Lakukan sampai adonan habis.
Ambil selembar kulit. Beri isi. Lipat dan gulung. Celup ke telur. Gulingkan di tepung panir kasar.

Bahan Isi :
10 Telur rebus (potong menjadi 6 per butir)
10 lembar keju ceddar (bagi 6 per lembarnya)
Mayonaise
400 gr Sosis ukuran besar (iris tipis menjadi lembaran)

Cara membuatnya :
Buat kulitnya, susun isinya dengan telur, sosis, mayonaise dan lembaran keju, gulung bentuk amplop. Lapisi dengan telur dan bread crumb.
Goreng Amris dengan minyak goreng pada api sedang dan siap disajikan

Bahan Isi Amris

Lumuri Amris dengan telur dan gulingkan dalam tepung roti

Amris siap digoreng

Sagon Bakar

Kue khas tradisional tempo dulu ini enak disantap bersama teh atau kopi, rasanya renyah, gurih, manis dan lumer dilidah.
Resep Sagon Bakar

Ingredients:
125 gr Kelapa parut kering siap pakai
200 gr margarine
1 butir telur
500 gr tepung tapioka
1/2 sdt Vanila
200 gr gula pasir
1 sdt garam

Directions:
Mixer margarine sampai lembut, masukan telur, gula pasir, dan mixer lagi sampai gula larut. Masukan kelapa parut, tepung tapioka dan garam. Uleni dengan tangan. Cetak dengan cetakan kukis. Panaskan oven 150°C. Panggang selama 20 menit sampai kecoklatan. Angkat dan dinginkan.
Siimpan dalam toples kedap udara.

Cetak adonan dengan cookies cutter

Adonan siap di oven

Sagon bakar setelah di matang

Siap disajikan

Wednesday, June 13, 2012

Menu Idea untuk Jamuan Minum Teh

Welcoming Juice / Punch
Mie Goreng Udang + Kerupuk dan sambal
Sate Ayam bumbu kacang tanah
Vietnam Spring roll salad
Pisang Goreng Coklat Keju
Kue kering teman minum teh / kopi.

Untuk Acara Sarapan Pagi :
Menu 1
Juice Sirsak segar / Sunkist
Soto Mie
Kue Ku (warna merah dan hijau)
Kue Nastar
Wedang Ronde
Teh / Kopi

Menu 2
Juice Jeruk sunkist
Bubur ayam lengkap
Crepe isi pastry cream / Kue Sus
Risoles isi sayuran
Rempeyek dan Rengginang
Buah segar (anggur dan jeruk mandarin)
Kue Nastar teman minum teh / kopi

Monday, June 11, 2012

Abon Ayam Suwir

Abon makanan praktis yang biasa dibawa kemanapun anda pergi. Makanan awet ini bisa langsung disantap bersama nasi. Atau bisa untuk isi lemper, taburan diatas ketan, disajikan bersama nasi uduk, sebagai tambahan dalam tumpeng dan lain-lain. Bagi yang tinggal jauh dari tanah air, dan tidak ada yang menjual abon ready to eat maka membuat sendiri didapur bisa mengobati rasa kangen dengan makanan ini.
Resep dibawah ini menghasilkan abon ayam sebanyak 890 gram

Bahan:
1500 gr daging ayam tanpa tulang
6 lbr daun salam
6 cm lengkuas iris
4 cm jahe iris
3 btg serai bagian yang putih, potong 7 cm dan memarkan
1000 ml air
450 ml santan kental
minyak untuk menggoreng

Bawang Goreng untuk garnish

Haluskan:
3 sdm ketumbar
6 bh bawang merah
2 siung besar bawang putih
2 sdm garam
100 gr gula merah
1 sdm gula pasir
1 sdm asam jawa
6 cm lengkuas
15 bh cabai merah

Cara membuat:
1. Rebus ayam bersama daun salam, lengkuas, serai, jahe dan air sekitar 20 menit, hingga empuk, angkat, tiriskan, pukul dengan palu daging dan suwir-suwir mengikuti seratnya. Sisihkan.
2. Campur santan bersama bumbu halus dan sisa air perebus ayam, masukkan ayam suwir dan daun salam. Masak sekitar 30 menit. Aduk hingga cairannya habis, kemudian kecilkan apinya.
3. Tambahkan sedikit minyak goreng ke dalam wajan, aduk rata, goreng hingga daging kering sekitar 15 menit. Kalau daging belum kering, taruh dalam loyang, ratakan, panggang dalam oven dengan suhu 100°C sekitar 5 menit hingga abon kering.
4. Setelah abon kering masukkan bawang goreng aduk rata. Simpan dalam stoples kedap udara.