resep masakan kuno: July 2012

Tuesday, July 31, 2012

Plum Spelt Crumble Cake

In this delicious summer coffee cake, juicy, sweet and tangy plum halves are embedded in a buttery spelt crust and covered with a crunchy crumble topping. If you can’t get spelt, use wheat flour instead.

Plum Spelt Crumble Cake

adapted from essen und trinken

100 g Wholegrain spelt flour
200 g Refined spelt pastry flour
1 tsp Baking powder
2/3 tsp Cinnamon powder
100 g Sugar
Pinch of salt
200 g Butter, diced
1 Egg yolk
800 g Plums
2 tbsp Almonds, toasted and ground

Place spelt flours, baking powder, cinnamon powder, sugar and salt in a mixing bowl. Add in diced butter and egg yolk. With a hand-held mixer, stir until well combined.
Press 2/3 of the dough onto a 8 to 10-inch springform pan lined with parchment paper. Wrap the pan and the rest of dough separately with plastic film. Chill for 1 hour.
Meanwhile, wash and dry the plums. Cut them into halves and remove the stones. Preheat the oven to 180C/350F.
Prick dough thoroughly with a fork. Sprinkle the ground almonds over, then place the plum halves, cut side up, onto the pan. Crumble the rest of dough on the top of the plums. Bake in the center of the hot oven for about 40 minutes until golden brown. Serve, dust with powdered sugar or with ice cream.

Monday, July 30, 2012

Kimbap (Korean Sushie)

Makanan mirip sushie ini disukai anak-anak. Buatnya mudah dan cepat. Rasanya lebih enak dari sushi.
Resep untuk 10 Roll Kimbap atau 60 potong irisan kimbap
Bahan :
10 lembar Nori (dried seaweed ukuran besar)
250 gr crab sticks (1 bungkus)
1 ketimun jepang
1 wortel besar
1 bungkus sosis ayam
5 butir telur
7-8 mangkuk nasi

Bumbu Nasi :
1 sdt garam
2 sdm minyak wijen
1 sdm minyak zaitun
1 sdm biji wijen sangrai

Cara membuatnya :
Potong ketimun dan wortel sepanjang kertas nori, iris memanjang
Lumuri ketimun dengan sedikit garam, diamkan 5 menit, kemudian cuci dan tiriskan.
Buat telur dadar, iris memanjang spt wortel dan ketimun
Campur nasi dengan bumbunya.
Siapkan bambu mat (penggulung sushi) dan letakan nori diatas bambu mat, bagian yang mengkilap dari nori letakkan di bagian bawah.
Atur nasi diatas nori tipis-tipis. Atur semua bahan isi, gulung pelan-pelan. Taruh sedikit nasi di ujung kertas nori sebagai lem. Kemudian gulung Kimbap dengan bambu mat, tekan agak kuat sambil di roll.
Sapukan kulit Kimbap dengan minyak wijen. Potong kimbap 1/2 inchi
Sajikan bersama wasabi dan saus sushi & sashimi.

Nasi dan bumbunya

Bahan-bahan isi Kimbap

Lapisi nori dengan nasi yang telah di bumbui

Susun bahan isi diatas nasi

Gulung, dan tambahkan sedikit nasi di ujung nori untuk lem

Sajikan Kimbap dengan saus sushi & sashimi

Wasabi dan saus sushi

Saturday, July 28, 2012

Bulgur Whole Wheat Bread

This is an easy everyday bread made with a mix of coarse bulgur, wholewheat and all purpose flours. The bread has a softer, springy texture and a mellow, slightly sweet taste from nutty bulgur and honey. It is excellent for sandwiches, or toast.

Bulgur, a Middle Eastern staple made from precooked wheat berries, has a wonderful nutty flavour and a lighter texture than cracked wheat made from raw wheat berries.


50 g Bulgur 85 ml Boiling water 390 g Whole wheat flour 200 g All purpose flour 2 tbsp Wheat germ 8 g Table salt 20 g Fresh yeast 420 ml Water, lukewarm 80 g Honey 4 tbsp Olive oil

Place bulgur in a large bowl. Add in the boiling water. Set aside to soak for an hour until tender. Line two loaf pans with parchment paper.
In the bowl of your stand mixer, stir together the flours, wheat germ, and table salt. Crumble the fresh yeast over.
Stir water, honey, and 3 tablespoons of olive oil into the puffed bulgur. Pour the mixture into the dry ingredients. Mix at first at slow speed for 4 minutes or until the dough comes together then increase the speed and stir until the dough has become smooth and elastic, about 5 minutes.
Turn out the dough and shape into a ball. Grease the mixing bowl with a little bit oil. Return the dough to bowl. Cover the bowl with a clean cloth or plastic wrap, and let dough rise for about an hour or until doubled in size. Punch down, and divide the dough into three portions. Round up each portion of dough. Cover them with a kitchen towel and rest for 10 minutes.
Deflate the dough ball. Shape two of them into balls and one into a log. Place two dough balls in the larger pan, and the log into the smaller pan, then brush the tops with olive oil and dust with some whole wheat flour. Cover and let rise 1-2 hours until doubled in volume.
Preheat the oven to 190C/375F. Cut an 1/2 inch deep slash down the length of the loaves. Bake in the center of the hot oven for about 40-50 minutes until nicely brown. Cool in the pans on a rack for 5 minutes. Turn out and cool.

Friday, July 27, 2012

Lemper isi abon ayam

Cara pembuatan Lemper ini sama dengan Semar Mendem, bedanya hanya Lemper dibungkus daun pisang. Jadi tidak perlu membuat kulit crepe.

Untuk 900 gr Beras ketan, jadi sekitar 42 potong lemper ukuran sedang.

Sediakan 2 lembar daun pisang untuk membungkus lemper.

Resep Lempernya disini

Resep abon ayamnya disini

Abon ayam untuk isi Lemper

Lemper siap disajikan

Thursday, July 26, 2012

French Macarons

Punya tepung almond dan sisa putih telur di dapur, coba bikin French Macarons.
Resep dibawah ini untuk 53 pcs Macarons kecil dan 18 pcs Macaron besar.

Bahan :
300 gr gula bubuk
125 gr tepung almond
120 gr putih telur (4 putih telur ukuran besar)
1/4 sdt cram of tar tar
60 gr gula pasir
1/4 sdt garam
1/2 sdt bubuk green tea
1/2 sdt bubuk coklat

Filing Macarons :
100 gr dark coklat (lelehkan)
100 ml heavy ceam (mixer sampai kental)
campur coklat leleh dengan heavy cream, aduk rata. simpan di kulkas.

Cara Membuat Macarons :
Campur gula bubuk dan tepung almond, blender dan saring.
Mixer putih telur, tambahkan cream of tartar dan gula pasir. Mixer sampai hard peak
Masukkan campuran tepung almond sambil di saring kedalam putih telur. Aduk dengan spatula sampai adonan berbentuk seperti lava. Bagi 2 adonan dan tambahkan pewarna bubuk kedalam masing-masing adonan.
Masukan kedalam plastik segitiga dengan spuit bentuk bundar ukuran diameter 1 cm. Bentuk diatas kertas baking, atau dengan silpat untuk macarons.
Biarkan dalam suhu ruang sekitar 45 menit, sampai permukaan adonan kering.
Panaskan oven 160°C, sampai lampu oven terlihat mati (suhu stabil). Masukan ke dalam oven, panggang selama 10 sd 15 menit. Tampai terbentuk kaki macaron dan bagian bawahnya mengering.
Tips : Apabila menggunakan silpat, panggang dibagian bawah oven, agar bagian bawah macaron mengering.

Adonan dibiarkan dalam suhu ruang sekitar 45 menit

Macarons green tea

Macarons green tea dan coklat

Tuesday, July 24, 2012

Wheat Berry Salad with Watermelon

A delicious, light yet filling salad recipe of chewy, subtle nutty wheat berries and juicy watermelon tossed with a simple tangy raspberry vinaigrette.

Wheat berries are high in fiber, low in calories and packed with vitamins and minerals. and are as easy as rice to prepare — perfect for a meal any time of year. You can purchase wholewheat berries at your local whole foods market or specialty food store.

50 g Wheat berries
300 ml Water
500 g Watermelon
Flat parsley leaves
Olive herb needles
2-3 tbsp Raspberry vinegar
1 tbsp Olive oil
Salt
Cayenne pepper to taste

Combine wheat berries and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer until tender, about 50 minutes. Drain and let cool.
Cut the flesh from the watermelon and cut into bite size pieces, removing and discarding the seeds, and add into the wheat berries together with parsley leaves and olive herb needles.
In a small bowl, combine raspberry vinegar, salt, cayenne pepper, and whisk until salt is dissolved. Whisk in the olive oil until well blended. Pour the dressing over the wheat berry mixture and toss gently until everything is coated and evenly mixed.

Saturday, July 21, 2012

Agar-agar Karang

Ini agar-agar tradisional jadul. Buatnya gak repot, enak rasanya mengingatkan jaman masih anak-anak.
Resep dibawah ini untuk membuat 15 cup agar-agar

Bahan :
1 bungkus agar-agar
400 ml santan
700 ml air
200 gr gula merah
1 sdt garam
2 lembar daun pandan dan daun jeruk

Cara membuatnya :
Campur semua bahan aduk rata, masak sampai mendidih dan berbuih. Tuang dalam cup gelas @ 75 ml atau sesuai selera. Dinginkan dalam kulkas, sajikan.

Banana Rolled Spelt Cookies with Fresh Stevia Leaves

These banana cookies are free of sugar and so healthy that you can even enjoy them with a glass of milk as the breakfast. Feel free to replace rolled spelt flakes with old fashioned oats and fresh stevia leaves with other sugar substitutes or honey.

3 Overripe bananas
240 g Rolled spelt flakes
120 ml Skim milk
1 Egg
1/2 tsp Vanilla extract
1 tbsp Peanut butter
10 Fresh stevia leaves, chopped

Preheat the oven 160C/320F, fan forced. Line two baking sheets with parchment paper.
Mash overripe bananas and mix with rolled spelt flakes, skim milk, egg, vanilla and peanut butter. Fold in chopped fresh stevia leaves.
Place heaping tablespoon-sized batter onto the prepared baking sheets and cook for 20 minutes until lightly golden brown. Makes about 2 dozen of cookies.

Friday, July 20, 2012

Centik Manis

Kue centik manis ini untuk acara minum teh setelah sholat Tarawih di KJRI, sore ini. Bikinnya simple gak terlalu repot.
Resep dibawah ini untuk 32 kue dalam cup kue mangkok.

Bahan :
120 gr sagu mutiara (berwarna)
150 gr tepung hunkwe (2 bungkus @ isi 75 gr)
400 ml santan + 700 ml air
200 gr gula pasir
1 sdt garam
32 cup kue mangkok

Cara Membuat

1. Rebus sagu mutiara sampai matang dalam air mendidih, sekitar 5 menit, angkat masukkan dalam air es. Tiriskan.
2. Aduk santan, gula pasir, hunkwe dan garam lalu masak sambil diaduk sampai meletup-letup, angkat. Masukkan sagu mutiara matang, aduk rata.
3. Masukkan kedalam cup dengan sendok es cream. Dinginkan dalam kulkas selama 2 jam. Buka cup nya dan sajikan.

Wednesday, July 18, 2012

Dekorasi Swiss Roll cake

Coba buat swiss roll dengan dekorasi dibagian permukaannya.
Persiapan : Buatlah template di kertas untuk membuat pattern dan siapkan kertas baking diatasnya. Untuk template tulisan buat di plastik transparant dan dibalik saat menggunakannya.
Panaskan oven 150°C
Resep adonan untuk pattern : (untuk 2 pattern)
1 telur ukuran besar (40 gr)
2 sendok makan gula pasir
2 sendok makan terigu
Sedikit Pasta coklat atau pewarna makanan sesuai selera

Cara membuat pattern :
Mixer gula dan telur sampai kental dan naik. Tambahkan terigu sambil diaduk dengan spatula. Teteskan pewarna makanan, aduk dengan spatula sampai rata. Masukan kedalam plastik segitiga berspuit lubang kecil.
Ikuti garis di template sesuai pattern, bekukan pattern di dalam frezer selama 15 menit.
Untuk membuat 2 buah swiss rolls
Resep swiss rollnya :
7 butir telur, pisahkan kuning dan putih telur.
100 gr gula pasir
100 gr terigu self rising
30 gr tepung maizena
100 gr butter (lelehkan)
1 sdt vanila
100 ml susu cair
Isi :
Selai Jeruk, kepingan jeruk dan Whipping cream

Cara membuat :
Siapkan oven 150°C
Mixer kuning telur sekitar 1 menit, tambahkan gula pasir, mixer sampai putih dan kental. Tambahkan Vanila dan aduk rata.
Mixer putih telur sampai soft peak.
Campur adonan kuning telur kedalam adonan putih telur dan aduk rata dengan spatula, tambahkan terigu dan tepung maizena yang sudah di ayak. Aduk rata dengan spatula.
Tuang ke loyang yang sudah ada pattern, ratakan permukaannya dengan spatula.
Masukan dalam loyang, oven selama 15 menit sampai matang, test kematangan dengan tusuk gigi / tusuk sate.
Angkat dan buka kertas bakingnya dalam kondisi kue masih hangat. Olesi dengan selai dan bentuk roll. Simpan di kulkas sekitar 30 menit, potong-potong dan sajikan.

Swiss roll cake : belum di bentuk roll

Resep diatas untuk 2 swiss roll ini.

Isi : Whipping cream, selai jeruk dan kepingan jeruk

Gulung kembali setelah di isi.

Lemon Thyme Spelt Bars

These lemon bars, adapted from Giada De Laurentiis via foodnetwork, are more of a shortbread with a thin lemon glaze. They don’t have the same texture as a lemon bar.

Bars	Glaze
130 Refined spelt flour 2-3 tbsp Fresh lemon thyme leaves, chopped 1/2 tsp Fine sea salt 120 g Unsalted butter, at room temperature 60 g Powdered sugar 2 tbsp Fresh lemon juice 1/2 tsp Pure vanilla extract	2 tbsp Fresh lemon juice 70 g Powdered sugar

Place an oven rack in the center of the oven. Preheat the oven to 165C/325F. Line an 8-inch baking tray with parchment paper.
In a small bowl combine flour, lemon-thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together softened butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla.
Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
Whisk the lemon juice and powdered sugar together for the glaze in a medium bowl until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
Lift the parchment paper to remove the crust from the pan. Cut into the bars and arrange on a serving platter or store airtight in a plastic container at room temperature.