April 22, 2015
Makanan favorite yang disukai segala usia. Cocok dimakan sebagai pembuka, ataupun pasangan dari sop ayam , bahkan saya menemui banyak penjual soto betawi atau soto daging yang memasukan perdekel ini untuk pengganti kentang. Perkedel yang kaya rasa menambah kenikmatan soto atau sop anda.
Perkedel sendiri dbuat dari bahan dasar kentang yang diberi bumbu. Tetapi banyak orang menambah daging sapi, atau cornet untuk menambah rasa pada perkedel.
Saya akan membagi resep perkedel yang biasa dimasak di dalam keluarga kami. Selamat Mencoba !
Bahan :
1 kg Kentang (Kupas kulit, cuci bersih, potong potong dengan ukuran sedang)
200 gram Cornet Beef (bila ingin perkedel polos, ini boleh tidak dipakai)
6 buah Bawang Merah
1 sdt Garam
1/2 sdt Lada
secukupnya Ketumbar
secukupnya Pala
3 btr Telor Putih
secukupnya Minyak untuk menggoreng
Cara Memasak :
- Goreng kentang yang sudah dicuci dan dipotong potong sampai matang, angkat, tiriskan.
- Goreng bawang merah yang telah diiris hanya sampai matang.
- Lumatkan kentang yang sudah digoreng, bisa ditumbuk sampai halus atau dengan alat untuk melumatkan kentang, campur dengan bawang merah, Cornet Beef dan bumbu bumbu lainnya.
- Setelah tercampur rata, bentuk perkedel dengan tangan. Jangan terlalu besar.
- Panaskan minyak.
- Perkedel yang telah dibentuk, di olesi dengan telor putih, lalu goreng sampai berwarna kecoklatan.
Tips :
* Bila perkedel anda sewaktu digoreng buyar, atau pecah, itu menandakan sewaktu anda menggoreng kentang pertama kali itu belum matang benar .
* Tujuan menggoreng kentang pada awal pembuatan adalah untuk membuang semua kadar air yang ada di dalam kentang.
Selamat Mencoba !
May 22, 2012
Sambal Goreng Hati & Kentang
April 24, 2012
Terong dan Ikan Bilis Masak Cabai Hijau
Indonesian Food (Origin : Padang - Sumatera)
April 11, 2012
Simply Guide for Beverages
* For tea flavoring, dissolve old-fashioned lemon drops or hard mint candy in your tea. They melt quickly and keep the tea brisk! - it's add a little satisfaction in your drink.. :)
* I like to use honey in my tea to substitute sugar.
* Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6 - inch square piece of cheesecloth. Gather the corner and tie with string. Steep in hot cider or tea for 10 minutes or longer if you want a stronger flavor.
* The best hot water to use in your tea, is the one that starting to bubble.. - not the boiled water, especially for Chinese Tea.
* Always chill juices or sodas before adding to beverage recipes.
* To cool your punch, float an ice ring made from the punch rather than using ice cubes. Not only is this more decorative, but it also inhibits melting and diluting.
* Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste.
* Never boil coffee; it brings out the acid and causes a bitter taste. Store ground coffee in the refrigerator or freezer to keep it fresh.
* Always use cold water for electric drip coffee makers. Use 1 to 2 tablespoons ground coffee for each cup of water.
* Calorie-free club soda adds sparkle to iced fruit juices, makes them go further and reduces calories per portion.
*Most diets call for 8 ounces of milk and 4 ounces of fruit juice (USA measurement). Having the exact size glass ensures the correct serving amount.
*Always see the expiration of your fesh milk before you use them into your tea or coffee.
* Store a left over of fresh fruits in the freezer and you can use them for fresh fruit juice on the next day.
* Always try to make your own home made fruit juice than buy them in a box. The box contains more sugar than the fresh one.
February 13, 2012
Spicy Indonesian Fried Rice
Long time no see ! Yaah, I admit - I was very busy.. Sorry for that.. The end of the year 2011, My sister and family visit us. We had great time.. My excused, that is why I can not update my cooking recipe in this blog.
This time, I want to share a recipee that is very famous in Indonesia. We called Nasi Goreng - mean Fried Rice. Since Indonesian like chilly, I will use them to add the flavour for this recipee.This recipee is easy, it is something that Indonesian like to enjoy when they feel hungry..
Ingredients :
(A)
5 cups Cooked Rice -- Rice cooked with Rice Cooker
(B)
10 pcs Shallots
3 pcs Garlic
5 pcs Red Chilli
2 tsp Dry Shrimp Paste (terasi)
2 Tbs Dry Shrimp
(C)
4 Pcs Eggs
3 Tbs Cooking Oil
(D)
1 Tbs Fish Sauce
2 Tbs English Sauce ( Kecap Inggris )
3 Tbs Sweet Soy Sauce
2 Tbs Salty Soy Sauce
2 tsp pepper
2 tsp salt
(E)
1/2 Cup Cooking Oil
(F)
10 pcs Beef Meatball ( finely slice )
(G)
2 Cup Cabbage ( finely cut )
Directions :
1. Using a food processor, puree all the ingredients (B) to become paste. - set a side.
2. Beat Eggs (C) with fork, add salt and pepper to taste , and using oil (C) make a scramble eggs. - set a side.
3. Combine all the ingredients (D) in a bowl.
4. With high fume, Heat (E) cooking oil in a big wok, add (B) and stir until fragance
5. Add (F) slice meat ball - stir, Add (A) cooked rice into it and keep stiring in high fume until all the paste blend weel with rice.
6. Add (D) little by little.. - keep stiring
7. Until all mix together, put (G) - Cabbage into it and keep stirring.
8. Add Scrambled Eggs - stirring (mix well)
Serve Hot. Make 5.
November 10, 2011
Steamed Edamame (Adamame)
I often make this steamed Edamame (Adamame) as a healthy snack on weekend. I can eat them a lot, without guilty feeling. Yes, they are healthy ! To keep all the nutrients inside I prefer to steamed than boiled.
This dish is most often found in Japanese restaurants as entree or snacks.
Edamame or Edamame bean or Adamame is a preparation of immature soybean in the pod commonly found in Japan, China and Hawaii.
Outside East Asia, the dish is most often found in Japanese restaurants but it has also found popularity elsewhere as a healthy food item.
It is easy to prepare, It is tasty to eat !
1 tbs Salt to taste
Directions :
Put enough water into Steamer, bring the water to boiled. When boil, steam an Edamame (Adamame) for 15-20 minutes. Turn off the heat. Sprinkle with salt and mix them.
Ready to be served. This dish can be serve warm or cool.
Put in the refrigerator for the leftover, it is good for 2 or 3 day.
October 28, 2011
Chocolate Cake with Ganache and Cranberry
I love Chocolate.. ! Chocolate Drinks, Chocolate Praline, Chocolate Cakes, and I have tried Chicken that cooked with Chocolate from my Mexican friend.. I just love them ! :)
I had found a good chocolate cake recipee and willing to share with all of you. This original recipee is from Ina Garten. I am fans of her ! :)
For this time, I have a little bit modification for her recipee, I decrease the amount of sugar, change the frosting style and add a cranberry..
They are so light, moist, delicious, and easy to make too.. Enjoy this chocolate cake with your loves one.., and you will have the bad effect from chocolate : make you feel happy !!
Enjoy.. :)
Ingredients Cakes :
- Butter and flour, for greasing the pans
- 1 3/4 cups all purposed flour
- 1 1/2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- 1 cup Cranberry ( fresh or dry )
Directions
Preheat the oven to 350 degrees F.
Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Put the shifted flour, cocoa powder, baking soda, baking powder, sugar and salt into the bowl, and mix on low speed with electric mixer until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal.
With a knife or offset spatula, pour the chocolate ganache on it.
Place the second layer on top, rounded side up, and pour chocolate ganache evenly on the top and sides of the cake.
Dusting with Fine Icing Sugar or Sprinkle with Cranberry on top .
*Chocolate Ganache :
Combine 1/4 cup (60 ml/2 fl oz) cream and 150 g (5 oz) dark chocolate in a small saucepan.
Stir over low heat until the chocolate has melted and the mixture is smooth.
Remove from the heat and allow to cool.
Pour the ganache on to the cake, then smooth the top and around the side with a flat-bladed knife.