resep masakan kuno: May 2013

Thursday, May 30, 2013

Arabic Style Baked Chicken With Dried Plums and Herbs

The Arabic cuisine is mainly a combination of Mediterranean, Middle Eastern, and Indian food. It has been affected by the mingling of Arab and non-Arabs over the centuries.

Sumac is an essential ingredient and adds a tangy, lemony taste to the dishes. The dried plums are a popular cooking ingredient and impart a sweet and sour flavour. Serve the baked chicken breast with a side of couscous or steamed Basmati rice.

Arabic Style Baked Chicken With Dried Plums and Herbs

adapted from Eat Smarter

400 g Chicken breast
Salt and freshly ground pepper
1 tsp Paprika powder
1 tsp Sumac powder
250 g Onion
3-5 Cherry tomatoes
1/2 Organic lemon
1/2 bunch Chives
2 sprig Thyme
1 bunch Parsley
6 Dried plums
2 tbsp Olive oil
150 ml Chicken broth

Rinse and dry the chicken breast. Season the chicken breast well with salt, pepper, sumac and paprika powder. Cover and place in the refrigerator to marinate for at least one hour.
Peel, and cut the onion into wedges. Slice each tomato into 4 wedges. Rinse the lemon clean with hot water. Finely grate the lemon zest and squeeze the juice.
Wash, dry the chives, thyme and parsley. Cut the chives into rings and finely chop the parsley and thyme leaves. Cut the dried plums into smaller pieces. Preheat the oven to 180C/350F.
Heat the oil in a large skillet. Add in chicken breast and sear until golden on both sides.
In a baking dish, add in tomatoes, onions wedges, thyme, chives, half of the parsley, dried plums, lemon juice, zest and chicken broth. Place the pan-seared chicken breast fillets on top. Season with salt, pepper and paprika powder. Cover the baking dish with a piece of aluminum foil.
Bake the chicken in the middle of the hot oven for about 40 minutes. Remove the aluminum foil after 30 minutes and continue to roast the chicken until done. Sprinkle the rest of parsley over and serve.

Wednesday, May 29, 2013

Lapis Legit Ny Liem

Kebetulan dapat telur yang merahnya kembar 2 dalam sebutir telur. Coba buat Lapis Legit dari Buku Resep Kue Ny. Liem. Bahannya sederhana dan semua ada di dapur.

Resep untuk 1 loyang
Bahan dan cara membuatnya :

Bahan 1

850 g (40 btr) kuning telur (saya pakai 20 butir telur kembar)
350 g gula pasir
1 sdt vanili cair

Bahan 2 (dikocok hingga mengembang)
400 g mentega
300 g margarin
4 sdm susu kental manis
1 sdt bumbu spekoek

Bahan 3 (campur dan ayak)
70 g terigu protein rendah (kunci)
20 g susu bubuk, sedikit garam.

Caranya :
1. Bhn 2 : kocok mentega dan margarin hingga putih dan mengembang, tambahkan susu kental manis, bumbu spekuk kocok kembali hingga rata, sisihkan.
2. Kocok bhn 1 hingga kental dan mengembang, masukkan bhn 3 sambil diaduk dengan spatula hingga tercampur rata.
3. Tambahkan bhn 2 ke dlm adonan telur dan mentega sambil diaduk perlahan dgn spatulla hingga tercampur rata.
4. Alasi loyang uk 20x20x7 cm dg kertas roti. Tuang 3-4 sdm ke dlm loyang, ratakan. Panggang dgn api bawah suhu 150°C selama 10 menit hingga matang dan coklat. Angkat, matikan api bawah lalu nyalakan api atas.
5. Tekan tekan adonan dgn alat khusus, tuang kembali adonan, ratakan. Panggang dengan api atas 150°C hingga matang. Lakukan langkah no 4 dan 5 hingga adonan habis.
6. Terakhir nyalakan api atas dan api bawah, panggang kembali 10 menit hingga benar-benar matang, jangan lupa tutup loyang dengan alumunium foil agar permukaan kue tidak hangus. Angkat, biarkan dingin.

Potong dan sajikan.

Telur Kembar (merahnya 2 di setiap butir telur)

Kocokan Mentega dan Merah Telur di Bowl Mixer

Adonan coklat dan adonan biasa.

Panggang kue 150°C, 7 sampai 10 menit setiap lapis

Tuesday, May 28, 2013

Rainbow Agar-agar Puding

Ingat waktu di Kuala Lumpur dulu suka beli agar-agar berlapis warna warni seperti ini ditoko kue. Warnanya sangat menarik dan rasa enak. Kali ini penasaran buat didapur sendiri. Ternyata perlu extra kesabaran saat melapisinya. Diperlukan waktu 1 jam untuk membuatnya. Rasanya enak, paduan manis dan gurih dari lapisan santannya dengan texture lembut membelai lidah.
Resep untuk 1 loyang

Bahan A

1 bks agar tanpa warna

130 gr Gula pasir

900 ml air

5 lbr daun pandan,

1/2 sdt garam

Bahan B

1 bks agar tanpa warna

130 gr Gula pasir

900 ml santan ( 400 ml santan kaleng + 500 ml air)

1 sdt garam

Bahan C

Pewarna sesuai selera. (saya pakai 5 warna : biru, hijau, kuning, orange dan merah)

Cara membuatnya :

Masak Bahan A dan B terpisah sampai mendidih

Untuk membuat lapisan warnanya :

Bagi adonan sesuai warna yang diinginkan. Untuk 5 warna, masing2 dibagi 180 ml (kurang dari segelas)

1. Masukan adonan bersantan dalam gelas secukupnya tambahkan warna, tuang kedalam loyang sampai agak mengeras.

2. Masukkan adonan tanpa santan dalam gelas secukupnya tambahkan warna, tuang kedalam lapisan dalam loyang yg sudah agak mengeras tadi. Tunggu sebentar.

Ulangi langkah 1 dan 2 sampai adonan habis. Mulai dari yg bersantan dan tanpa santan, dengan warna yg sama. Sampai adonan habis.

Tunggu sampai adonan mengeras, dan masukkan ke kulkas.

Tips melapis adonan :

Agar-agar harus berada diatas api kecil, spy tetap cair (tidak membeku) dan mudah dituang dan diwarnai. Aduk-aduk adonan agar tidak mengental.

Waktu melapis, lapisan dasar agar-agar setengah keras, jangan terlalu cair atau jangan terlalu keras. Sentuh dgn tangan, kalau sudah tidak menempel ditangan bisa dilapisi.

Melapis dengan bantuan sendok sayur atau botol berspuit, dgn jarak sendok yg dekat dgn dasar lapisan agar tidak pecah (lapisan tercampur).

Pewarna Makanan dan gelas untuk melapis adonan

Didihkan adonan agar-agar bersantan dan tanpa santan terpisah.

Proses melapis puding

Agar-agar Pelangi siap dinikmati

Agar-agar 12 Lapis dengan 3 warna

Irisan Agar-agar 12 Lapis dengan 3 warna

Saturday, May 25, 2013

Black Olive Sesame Spelt Bread

This is one of my favourite bread recipes from Dan Lepard, via Guardian. It is studded generously with black olives and coated with a mix of sesame seeds, oregano, thyme, sumac, and lemon zest. Since the spelt flour (I used bread spelt flour here) is more “water soluble” than wheat, therefore, using the same amount of liquid will result in a more sticky dough. Thus, if you plan to use wheat flour, then you need 250ml of liquid that the original recipe calls for, instead of 220ml that I used for this spelt version.

330 g Black olives in brine
1 tsp Instant dried yeast
1 tsp Dark brown sugar
50 g sesame seeds, plus an extra tablespoon to finish
350 g Organic spelt bread flour, plus more for shaping
Olive oil, for kneading
1 tbsp Dried oregano
1 tbsp Dried thyme
1 tbsp Sumac, optional but good
Finely grated zest of 1/2 lemon

Strain the olives, then measure the liquid and top up with warm water to make 210ml. Put the strained olives and the liquid into a bowl, then stir in the yeast, sugar and 50g of sesame seeds. Add the spelt bread flour, mix to a soft, sticky dough, cover and leave for 10 minutes.
Turn out the dough on a lightly oiled work surface, then give the dough a short, 10-second knead. Return the dough to the bowl, cover and leave for 10 minutes more. Repeat this quick knead twice more at 10-minute intervals, then leave the dough, covered, for 90 minutes.
Meanwhile, line the base of a tray with nonstick baking paper, grind the herbs as fine as you can, then tip on to a large dinner plate and mix with a tablespoon of sesame seeds, the sumac (if using) and lemon zest. On another plate, have ready a wet square of kitchen towel.
Pat the dough into a rectangle on a clean worktop dusted with a little flour, then roll it up tightly into a snug scroll, making sure all the olives are tucked in. Next, tightly roll the ends of the loaf, so they pinch in and the loaf has a shape a bit like a lemon. Roll the loaf on the wet towel, then roll it in the herb and spice mix.
Place on the tray seam-side down, cover and leave to rise for 90 minutes. Slash the top and bake at 220C/425F for about 40 minutes until golden brown and crisp.

Tuesday, May 21, 2013

Vegan Gluten Free Fudge Brownies

These fudge brownies are gluten-free, vegan, rich yet truly healthy, free from all processed ingredients. A delicious combination of fudge brownie with nuts, honey and fruit. Delicious desserts are unnecessary fatty, sugary and calorie intensive.

Vegan Gluten Free Fudge Brownies

adapted from Fitsugar

Crust	Topping
200 g Dried dates, pitted 120 g Walnuts, ground 25 g Cocoa powder	2 Ripe bananas 40 g Cocoa powder 120 g Peanut butter 120 g Agave or maple syrup (I used honey)

Mix together all crust ingredients in a food processor until well blended.
Press it into a loaf pan lined with tin foil or plastic wrap until evenly distributed and set in the fridge while preparing the topping.
Place all the ingredients for the topping in a food processor and process until well blended.
Spread topping onto the crust layer base until evenly distributed. Place in the freezer for at least 30 minutes. Cut into 16 squares. Serve and refreeze the rest.

Sunday, May 19, 2013

Kue Ku Pandan dan Merah

Kue Ku, snack tradisional teman minum teh

Kali ini saya membuat 2 resep kue Ku.
Kue Ku warna hijau dengan warna alami dari juice daun pandan dan suji, sedangkan yang warna merah saya menggunakan beberapa tetes pewarna makanan berwarna merah.

Resep Kue Ku pandan
Untuk sekitar 34 Kue Ku ukuran sedang
Bahan :

450 gr Tepung Ketan

400 gr Kentang (saya pakai 125 gr tepung mash potato + 300 ml air panas )

80 gr gula pasir

1 kaleng santan (400 ml) pilih yg kental dan hangatkan.

100 ml air hangat (kurang lebih)

Pewarna kue sesuai selera

Untuk warna hijau saya pakai 10 lembar daun suji dan 5 lembar daun pandan, iris, blender + 50 ml air dan peras.

Bahan Isi :

200 gr kacang hijau kupas rendam dengan air hangat selama 2 jam

100 gr gula pasir

½ sdt garam

½ sdt Vanili

Daun pisang untuk alas kue (potong kecil ukuran alas kue sekitar 6 cm x 7 cm)

Cara Membuatnya :

Isi :

Kukus kacang hijau sampai matang dan empuk sekitar 20 menit, angkat dan haluskan bersama gula pasir, garam dan vanili. Bentuk bulat-bulat sebesar kelereng. Sisihkan.

Kulit Kue Ku :

Panaskan santan dengan gula pasir, aduk sampai gula larut, angkat.

Campur tepung ketan, kentang halus, santan hangat dan 100 ml air pandan, uleni dengan tangan sampai menjadi adonan tidak lengket ditangan.

Ambil segenggam dan pipihkan adonan ditangan, isi dengan adonan isi, cetak dengan cetakan kue ku, lalu alasi dengan potongan daun pisang.

Kukus selama 10 menit, jangan lupa selalu buka tutup cover panci steamer agar kue tidak melar. Setelah matang dinginkan kue pada suhu ruang agar kue tidak lengket.

Tip :

Olesi cetakan dengan minyak goreng.

Untuk Kue Ku yang merah saya pakai beberapa tetes pewarna makanan warna merah yang dilarutkan dalam 100 ml air hangat.

Lihat Langkah pembuatannya dibawah ini :

Bahan-bahan untuk 2 resep Kue Ku

Air perasan daun pandan dan suji

Adonan kue Ku siap di kukus selama 10 menit dengan api sedang

Kue Ku harum pandan siap disajikan

Kue Ku merah dalam panci saat dikukus selama 10 menit

Kue Ku merah matang siap disajikan

Saturday, May 18, 2013

Roasted Cauliflower with Parsley Sauce

Thick "steaks" are cut from a head of cauliflower, simply seasoned and drizzled with olive oil, then baked until tender. They are served with a very simple parsley sauce, which can be prepared up to 3 days in advance. This way of preparing cauliflower is very simple and wonderfully delicious!

	Parsley Sauce
1 head / 750g Cauliflower 2 tbsp Extra virgin olive oil Sea salt Freshly ground pepper	1 bunch Flat parsley, leaves only 1/2 bunch Chives Sea salt Freshly ground pepper 80 ml Vegetable stock 1 tbsp Dry white wine 2 tbsp Olive oil

Preheat oven 200C/400F degrees. Drizzle a large baking sheet with 1 tablespoon of olive oil.
Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard.
Cut cauliflower vertically into 1/4-inch-thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining tablespoon of olive oil. Sprinkle with salt and pepper. Bake for 30 minutes or until golden brown.
While the cauliflowers are roasting, combine all of the ingredients except the olive oil for the green sauce in a blender and process into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. Serve with roasted cauliflowers.