resep masakan kuno

Tuesday, January 1, 2013

Jelly Yogurt Pudding

Bikin Jelly puding ini mudah dan cepat. Kebetulan semua bahannya ada di dapur. Sekalian coba cetakan moon cake (volume 200 gr) souvenir dari teman Thailand.
Untuk 10 orang
Bahan pembuatan Jelly :
1 Bungkus Jelly konyaku (saya pakai nutrijel warna merah)
1,5 gelas air
1/2 gelas gula pasir

Bahan tambahan :
1 sendok makan biji selasih, rendam dalam 100 ml air.

Bahan pembuatan Agar-agar :
1 bungkus Agar-agar tanpa warna
1/2 gelas yogurt (saya pakai yogurt rasa pisang)
2 gelas susu cair
1/2 gelas gula pasir
sedikit garam

Cara membuatnya :
Campur semua bahan Jelly, didihkan sambil diaduk-aduk. Setelah mendidih angkat. Tambahkan biji selasih, aduk dan tuang kedalam cetakan jelly. cukup 1/3 bagian dari tinggi cetakan.

Sambil menunggu jelly mengeras, campur bahan agar-agar (kecuali yogurt) dan didihkan sambil diaduk. Setelah mendidih angkat dan tambahkan yogurt kedalam adonan aga-agar, aduk rata.
Tuang pelan-pelan diatas jelly, agar adonan jelly tetap dibawah dan tidak tercampur. Dinginkan dan Jelly puding siap dinikmati.

Untuk membuat Puding dalam gelas, masak bagian putih lebih dulu, setelah dituang kedalam gelas dan sudah agak keras, masak bagian jelly merahnya, tuang diatas puding putih. Dinginkan dan sajikan.

Puding cantik dalam wadah gelas

Monday, December 31, 2012

Green Beans with Cranberry Pepita Pesto

Fresh vibrant green beans are a versatile vegetable. They are crunchy, nutritious and can be very tasty too. These delicious, heart-healthy green beans are first blanched in salted water until crispy and tender, then jazzed up with a pesto that’s made with pumpkin seeds and dried cranberries.

Happy New Year! May your new year be blessed with peace, love and joy. I wish EVERYONE a safe and joyful 2013! If you make New Year's resolutions (I don't any more), stay firm, and don't give up.

70 g Pepita
50 g Dried cranberries
2 Garlic cloves
3 tbsp Garlic sprouts, chopped
1 tbsp Lemon juice
100 ml Olive oil
Salt and freshly ground black pepper to taste
500 g Green beans, trimmed

Place the pepita, cranberries, garlic cloves, garlic sprouts and lemon juice into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in the olive oil. Season with salt and black pepper to taste.
Blanch green beans in a large pot of well salted boiling water until bright green in colour and tender crisp, roughly 8 minutes. Drain and place in a bowl of cold water to stop from cooking. Arrange the green beans on a serving plate and spoon the pesto over.

Thursday, December 27, 2012

Weizenbrötchen - German Hard Rolls with Poolish

These small crisp bread rolls with a crunchy crust and a soft tender crumb, also known as Weizenbrötchen, or Semmel in German, are the classic German hard rolls. They are eaten frequently for breakfast, or with cold cuts as lunch in Germany.
An overnight poolish starter lends a nuttier flavour to bread and the shiny brown crisp crust brought about by the steam created by placing a pot of hot water at the bottom of your oven. You can always freeze them and re-crisp in a 150C/300F oven for 10-12 minutes.

Weizenbrötchen - German Hard Rolls with Poolish

adapted from Plötz Blog

Poolish	Dough
100 g Water 100 g Bread flour 0.1 g Fresh yeast	150 g Bread flour 55 g Water 5 g Fresh yeast 5 g Salt 10 g Sugar 3 g Olive oil

Combine together the poolish ingredients in a mixing bowl. Leave it, covered, at room temperature for 16-20 hours.
Mix the starter, bread flour, water and fresh yeast at low speed for 3 minutes, then increase the speed and mix for 5 more minutes. Add in salt, sugar, and olive oil and continue to knead for another 5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly floured work surface and form into a round ball. Cover with a clean kitchen towel. Set aside for an hour. Stretch and fold the dough after 30 minutes. Knead the dough thoroughly and divide it into 5 large or 8 small portions. Shape each portion into an oval and place them on the parchment paper lined baking tray. Cover and prove for an hour.
Place a roasting tray at the bottom of the oven. Preheat the oven to 230C/450F. Score the rolls and place in the hot oven. Pour 1 cup of hot tap water into the roasting tray. Bake 20-25 minutes until they are nicely golden brown and crisp.

Sunday, December 23, 2012

Shredded Red Cabbage and Carrot Salad

Red cabbage, red cabbage, also known as purple cabbage, like blueberries, contains concentration of anthocyanin polyphenols that some experts believe may have powerful antioxidant and anti-inflammatory capacities. It’s an excellent source of vitamin C and a good source of vitamin A.

This is a simple and delicious salad that keeps well for a few days in the refrigerator. Finely shred the cabbage into thin strands for the best result.

May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2013!

Shredded Red Cabbage and Carrot Salad

adapted from The New York Times

350 g Red cabbage, cored and finely shredded
250 g Carrots, peeled and finely grated
2 tbsp Finely chopped garlic sprouts
1 tbsp Freshly squeezed lemon juice
2 tbsp White wine vinegar
Salt and freshly ground pepper to taste
1 Small garlic clove, finely minced
1 tsp Dijon mustard
6 tbsp Extra virgin olive oil

Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
Toss together the red cabbage, carrots, and chopped garlic sprouts.
Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and garlic sprouts. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.

Thursday, December 20, 2012

Kroket praktis

Dibawah ini resep kroket paktis dan mudah membuatnya.

Kroket sebelum digoreng

Bahan :
625 gram mash potato (tepung kentang)
600 ml air mendidih
3 sendok makan margarine
3 sendok susu bubuk
2 butir telur
1 sendok makan kaldu bubuk
150 gr tepung panir
2 putih telur (untuk melapisi adonan dengan tepung panir)
1 liter minyak goreng

Isi : Tumis sampai matang : Daging giling dengan merica, garam, irisan kecil wortel dan buncis.

Cara membuatnya :
Cairkan mash potato dengan air mendidih, aduk rata.
Campur mash potato dengan margarine, susu bubuk, telur dan kaldu bubuk, aduk rata dengan tangan.

Bentuk pipih adonan dan isi dengan adonan isi.

Balut dengan putih telur dan tepung panir. Goreng hingga kuning kecoklatan. Hidangkan dengan sambal atau cabe rawit.

Wednesday, December 19, 2012

Poppyseed Wholewheat Bread Ring

This delicious poppyseed filling swirled bread ring, prepared with a tangzhong starter via gelatinization of starch in flour, kneaded in a bread machine, makes a great accompaniment to an afternoon tea break or a holiday brunch.

Dough	Filling
180 g Tangzhong starter 160 ml Buttermilk, lukewarm 50 g Corn oil 1 Large egg 50 g Raw sugar 7 g Sea salt 220 g Bread flour 250 g Wholewheat flour 10 g Instant dried yeast	100 g Butter, softened 80 g Brown sugar 2 Small eggs 200 g Ground poppy 100 ml Milk 2 tbsp Chopped almonds, optional

Place the dough ingredients in the bread pan in the order given above. Select the “Dough” cycle, and press “Start”.
Cream butter and brown sugar together until well combined. Gradually beat in eggs until blended. Stir in ground poppy and milk until well mixed.
When the “Dough” cycle is finished, transfer the dough onto a lightly floured work surface and knead it briefly. Using a rolling pin, roll out the dough into a 1cm thick rectangle. Evenly spread on the poppy filling. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and and join the two ends to form a ring.
Place it on a baking tray lined with baking paper. Cut slits 1-inch apart with a scissor or knife. Turn each slice on its side. Cover and let rise in warm place until double in size, about an hour.
Preheat the oven to 180C/350F. Brush the bread ring with some egg wash and sprinkle the chopped almonds over if using. Bake for about 35 minutes until nicely golden brown.

Sunday, December 16, 2012

Coklat Batik

Cara membuat coklat Batik diatas lembar plastik ber design yang biasa digunakan untuk membuat motif rolled fondant. Langkah pembuatannya sama dengan membuat coklat praline.

Lapisi permukaan plastik dengan coklat putih leleh, ratakan

Simpan sebentar dalam suhu ruang, agar coklat mengeras dan lapisi dengan dark coklat

Coklat batik motif bunga