resep masakan kuno

Sunday, November 11, 2012

Roasted Beet Mozzarella Salad with Quinoa

This is a twist on a classic Italian antipasta - Insalata Caprese, using roasted beetroot instead of tomatoes and quinoa for a healthy and satisfying lunch salad, which is very easy and quick to put together.

2 Beetroot, roasted
200 g Buffalo mozzarella
Chives
5 tbsp Olive oil
1 tsp Lemon zest
2 tbsp Lemon juice
Pinch of sugar
Sea salt and black pepper
1 cup Cooked quinoa

Cut the roasted beet into 1cm thick slices. Drain and slice the buffalo mozzarella into thick pieces. Arrange them alternately on a serving platter so that they overlap.
Cut the chives into thin rings. Whisk together the olive oil, lemon zest, lemon juice, pinch of sugar, salt and pepper in a bowl.
Pour half of the dressing over the salad and allow it to marinate for 5 minutes. Toss the cooked quinoa with the rest of the dressing and some chives. Mound the well tossed quinoa in the center of the beet-mozzarella salad. Sprinkle some chives and sea salt over.

Onde-Onde Ceplus

Onde-onde Ceplus, cemilan tradisional jadul yg renyah dan manis.

Onde-onde Ceplus

Bahan :

450 gr tepung ketan

50 gr Tepung beras

100 gr gula pasir

6 butir telur

1/2 sendok teh garam

3 sendok makan santan

100 gram biji wijen

500 ml Minyak goreng

Cara membuatnya :

Telur dan gula di mixer 10 menit, masukkan tepung beras dan tepung ketan kemudian diaduk dengan spatula, tambah santan.

Pulung adonan membentuk bola kecil-kecil simpan diatas piring yang sudah ditaburi biji wijen.

Tekan bola-bola adonan, agar biji wijen menempel. Goreng menggunakan api kecil sampai kecoklatan dan matang, angkat.

Simpan dalam wadah kedap udara.

Friday, November 9, 2012

Kue Lapis Beras

Kue Lapis beras ini rasanya enak, manis gurih dan lembut. Pembuatannya mudah, hanya perlu kesabaran saat mengukusnya. Waktu pembuatan sekitar 45 menit sampai 1 jam.

Resep dibawah ini untuk sekitar 50 potong kue.
Siapkan loyang ukuran 18 x 18 cm tinggi 6 cm , olesi tipis dengan minyak goreng pada dasar dan sisi sisi loyang, sisihkan.

Bahan :
1500 ml liter santan sedang (sy pakai 800 ml santan cair + 700 ml air)
250 gr gula pasir
5 lbr daun jeruk purut
1 sdt garam halus
300 gr tepung beras
100 gr tepung tapioka
Pewarna makanan ( merah dan hijau )

Cara Membuatnya :
1. Masak dengan api kecil : santan, gula pasir, garam dan daun jeruk, aduk hingga gulanya mencair, dinginkan.

2. Siapkan wadah besar, campur tepung beras dan tapioka, tuang santan sedikit2 sambil diaduk rata. Bagi adonan dalam 3 wadah, tambahkan pewarna makanan pada masing-masing, dan biar kan satu bagian berwarna putih (tanpa pewarna).

Total berat adonan 2000 ml. Saya membaginya 500 ml untuk warna merah, 500 ml untuk warna hijau dan 1000 ml untuk warna putih.

3. Panaskan kukusan, tuang 2 sendok sayur adonan merah kedalam loyang, kukus 5 menit, lalu tuang warna putih, kukus 3 menit, lalu lanjutkan dengan warna hijau dan seterusnya ( tiap lapisan beri warna putih pada bagian lapisan berikutnya ) selang seling. Lakukan hingga adonan habis. Terakhir kukus selama 15 hingga matang.

4. Keluarkan loyang dari steamer , dinginkan selama 30 menit atau 1 jam, lalu balik loyang untuk mengeluarkan kue perlahan dari loyang, dinginkan.

5. Potong kue lapis dengan pisau yg di lapisi plastik agar kue tidak lengket saat dipotong, sajikan.

Campur santan dan tepung, aduk rata

bagi 3 adonan

Kukus lapisan pertama selama 5 menit

Kukus lapisan berikutnya selama 3 menit

Potong kue dengan pisau yg dilapisi plastik

Kue Lapis Beras siap disajikan.

Wednesday, November 7, 2012

Chocolate Stars with Pink Peppercorns

These chocolate star cookies are special for the holidays or any time you crave sweets. The cookie dough was prepared with spelt flour, cocoa, and marzipan, and formed into stars. They are very tasty and pretty enough, thanks to the white chocolate coating and pink peppercorns, to decorate the X’mas tree or give away as the presents.

Chocolate Stars with Pink Peppercorns

adapted from Küchen Götter

310 g Refined spelt flour
1/2 tsp Baking powder
50 g Cocoa powder
Pinch of salt
100 g Powdered sugar
1/5 tsp Nutmeg powder
1 tsp Orange zest
150 g Unsalted butter, diced
50 g Marzipan paste, diced
1 Egg
1 tsp Vanilla extract
200 g White couverture
4 tbsp Pink peppercorns

In a large mixing bowl, whisk together spelt flour, baking powder, cocoa powder, salt, powdered sugar, nutmeg and orange zest. Add in diced butter, marzipan paste, egg and vanilla extract. Mix until you have a smooth dough. Shape the dough into a disc, then wrap in plastic film and refrigerate for 30 minutes before using.
Line two baking trays with parchment paper. Preheat the oven to 160C/320F, fan-forced. Remove the dough from the fridge and place it between two pieces of plastic film. Roll it out to 3mm thick. Cut with a 5cm star cookies cutter or any shape you prefer. Bake the cookies for about 12 minutes. Remove and cool on pans.
Meanwhile, cut the white couverture into smaller pieces and place them in a heat proof bowl. Set the bowl on a pot of hot water. After 10 minutes, give the chocolate a good stir until completely smooth. Dip the cookies with white chocolate and garnish with pink peppercorns. Place coated cookies on wax paper and let stand until firm.

Sunday, November 4, 2012

Apple, Ginger and Treacle Tart

Treacle tart, a classic English dessert, is sweet, comforting and moreish. It is made using shortcrust pastry, with a decadent filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice. The tart is normally served hot or warm with fresh cream or custard. The use of lemon and apple cuts through the sweetness and turns this into an unforgettable treat.

The word treacle refers to all forms of syrups made during sugar refining, from golden syrup through to black molasses. I have used walnuts to replace half of the breadcrumbs and added 2 tablespoons of crystallized ginger for a nutty and spicy filling.

Apple, Ginger and Treacle Tart

adapted from Food, Fork and Good and Taste

Crust	Filling
150 g Wholegrain spelt flour 100 g Walnuts, ground 40 g Icing sugar, sifted 1/3 tsp Salt 120 g Butter, cut into small pieces and slightly softened 1 Egg	100 g Buckwheat bread 100 g Walnuts, ground 2 tbsp Crystallized ginger, finely chopped 50 g Raw sugar 350g Homemade invert sugar syrup or golden syrup 100 g Butter 50 g Palm sugar 1 tbsp Lemon juice 2 tbsp Coconut cream 1 tbsp Homemade vanilla extract 1/2 tsp Nutmeg 2-3 Pink lady apples, peeled and cut into wedges 2 tbsp Almonds, chopped, optional

To make the pastry, mix the spelt flour, ground walnut, icing sugar, salt and butter to a crumb-like consistency. Add the egg and, if necessary, a tiny drop of water to bring the dough together. Shape dough into a disc, wrap in clingfilm and refrigerate for an hour.
Heat the oven to 190C/375F. Roll out the dough thinly on a lightly floured surface and line the base and sides of a 28 cm/11 inch tart tin. Trim the excess, line with baking parchment and dried beans, and bake for 15 minutes until starting to colour. Carefully remove the paper and beans, then bake for a further 10 minutes until pastry is golden. Cool.
In a food processor, blend together the buckwheat bread, walnuts, chopped crystallized ginger and raw sugar until fine breadcrumbs form. Set aside.
Place invert sugar syrup, butter, palm sugar, lemon juice, coconut cream, vanilla extract and nutmeg in a small saucepan and stir over medium heat until the mixture bubbles and well-blended. Whisk in prepared breadcrumbs until combined. Pour into tart shell.
Quarter apples, core and cut each into 2-3 wedges. Starting at the edge of the tart, arrange apple wedges in concentric circles. Scatter the chopped almonds over if using.Bake for 35 minutes or until firm to the touch. Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar or whipped cream.

Friday, November 2, 2012

Gulai Ikan Kakap Merah Bumbu Padang

Gulai Ikan Kakap Merah Bumbu Padang.
Kalau di Jakarta, biasanya di Restoran Padang tersedia Gulai Kepala Ikan Kakap Merah. Karena di Noumea gak ada yang jual kepala ikannya saja, maka saya membuat Gulai Ikan Kakap.

Gulai Ikan Kakap Merah

Gulai ini enak disantap disiang hari, bumbunya yang penuh aroma rempah menambah selera makan bagi yang menyukai. Rempah yang cukup banyak dalam masakan ini bermanfaat untuk kesehatan, dan resep dibawah ini saya persembahkan untuk idfb Challenge Chapter #7 (November 2012).

Logo idfb Challenge Chapter #7

Gulai Ikan Kakap Merah

Bahan :

500 gram ikan kakap merah

3 sdm minyak untuk menumis

Haluskan

10 buah cabai merah keriting

10 butir bawang merah

6 siung bawang putih

1 sdt ketumbar, sangrai

4 cm kunyit

4 cm jahe

4 cm lengkuas

1 sdm garam

1 sdt gula pasir

3 lembar daun salam

1 lembar daun kunyit, buat simpul

6 lembar daun jeruk

3 buah asam kandis

2 batang serai, memarkan

1 liter santan cair

200 ml santan kental

Cara membuatnya :

Bersihkan ikan kakap. Buang insangnya. Tumis bumbu halus bersama bumbu lainnya sampai harum dan matang. Masukkan ikan kakap, aduk sampai ikan berubah warna.

tuang setengah bagian santan cair, kecilkan apinya dan tutup wajannya. Masak selam 15 menit. Masukkan sisa santan cair, masak sampai ikan matang.

tambahkan santan kental, aduk sampai mendidih, angkat. Sajikan dengan nasi putih hangat dan irisan ketimun serta potongan jeruk nipis.

Selamat Mencoba.

Thursday, November 1, 2012

Black Radish Salad with Truffle Vinaigrette

With the black rough peel and pungent white flesh, black radish, aka black Spanish, can be grated or sliced, eaten raw or cooked. They are a good source of vitamin C and very low in calories.

2 Black radishes
10 Grape tomatoes, cut into half
1 tbsp White balsamic vinegar
1 tbsp Spring onion, cut into thin rings
2-3 tbsp Truffle oil
Fine sea salt and white pepper to taste
Rose peppercorns

Rinse and dry the black radishes. Using a grater with small holes, shred one radish. Cut another radish into thin half-mooned slices.
In a medium sized bowl whisk together the white balsamic and truffle oil until combined. Season lightly with salt and pepper to taste.
Add the grated radishes, grape tomatoes and spring onion rings to the truffle vinaigrette. Toss so that all the ingredients are thoroughly combined.
Arrange the sliced radishes on a serving plate, and mound the grated radish in the center. Crumble rose peppercorns over and serve.