tag:blogger.com,1999:blog-37095992041759253552024-03-12T16:26:36.197-07:00resep masakan aneka resep masakan indonesia china jepang korea eropa cake sayur kue keringResep ayam goreng ayam bakar bakso bubur ayam bolu kukus brownies batagor cake cap cay empek empek fu yung hai gudeg gado gado gudeg jogja gulai ayam hati ayam ikan bakar ikan goreng kue kering susmasakan masakan indonesia mie ayam martabak manis makanan indonesia masakan padang nasi goreng nasi kuning nastar opor ayam onde onde otak otak omelet puding pancake pizza pempek rendang risoles roti rawon rendang vla wingko babat wafel wajik wedang ronde wingko yakinikuUnknownnoreply@blogger.comBlogger135125tag:blogger.com,1999:blog-3709599204175925355.post-72265387021699965132011-08-10T21:14:00.000-07:002011-08-10T21:14:00.545-07:00Resep CARROT Cake<div style="text-align: center;"><img alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhNVsqlFiE_H3xpPj10qblBU-poT9kvQzOizBR9QJBa0jKlQZQiZ4oT5153nDp0Csb5HJK0CqV8glMQ5yhyphenhyphenml75YeH1wnOQZGkhTkeQYKgEBvd9r5w-AuyB2dS4ShX2v8dCSB-0qq3Qc/s1600/carrot_cake.jpg" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhNVsqlFiE_H3xpPj10qblBU-poT9kvQzOizBR9QJBa0jKlQZQiZ4oT5153nDp0Csb5HJK0CqV8glMQ5yhyphenhyphenml75YeH1wnOQZGkhTkeQYKgEBvd9r5w-AuyB2dS4ShX2v8dCSB-0qq3Qc/s1600/carrot_cake.jpg" /></div><br />
<span style="color: #ff6600; font-weight: bold;">5 eggs</span><br />
<span style="color: #ff6600; font-weight: bold;">2 cups sugar (caster sugar)</span><br />
<span style="color: #ff6600; font-weight: bold;">2 cups flour</span><br />
<span style="color: #ff6600; font-weight: bold;">1 tsp cinnamon</span><br />
<span style="color: #ff6600; font-weight: bold;">1 tsp baking soda</span><br />
<span style="color: #ff6600; font-weight: bold;">1 tsp baking powder</span><br />
<span style="color: #ff6600; font-weight: bold;">½ tsp salt</span><br />
<span style="color: #ff6600; font-weight: bold;">1 cup oil</span><br />
<span style="color: #ff6600; font-weight: bold;">3.5 cups shredded carrot</span><br />
<span style="color: #ff6600; font-weight: bold;">1/2 cup almonds</span><br />
<span style="color: #ff6600; font-weight: bold;">Raisins (1 small box – 1.5 oz)</span><br />
<br />
<div style="color: #cc9933; text-align: center;">1. Preheat the oven to 1800C. Grease a 13x9 inch cake pan (or two 9 inch round pan), dust with flour.<br />
2. In a large bowl, with an electric mixer, beat eggs and sugar until light and fluffy.<br />
3. Sift together the flour, cinnamon, baking soda, baking powder and salt.<br />
4. Fold in the flour mixture until just combined.<br />
5. Fold in the carrots, oil, almonds and raisins until combined.<br />
6. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean – about 45 minutes.</div><br />
<span style="color: #cc6600; font-weight: bold;">CREAM CHEESE FROSTING</span><br />
<span style="color: #cc6600;">Mix together, until smooth:</span><br />
<span style="color: #cc6600;">1 tbsp (20gr) butter</span><br />
<span style="color: #cc6600;">4 oz cream cheese</span><br />
<span style="color: #cc6600;">1 tbsp vanilla</span><br />
<span style="color: #cc6600;">1/8 tsp salt</span><br />
<span style="color: #cc6600;">1 cup icing sugar</span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3709599204175925355.post-16961234498793810372011-08-09T21:10:00.000-07:002011-08-09T21:10:02.591-07:00Resep Baked Macaroni<div style="text-align: center;"><img alt="http://thumbs.ifood.tv/files/images/food/baked-macaroni-cheese-casserole-03.jpg" src="http://thumbs.ifood.tv/files/images/food/baked-macaroni-cheese-casserole-03.jpg" /></div><div style="color: #ff6600; font-weight: bold; text-align: center;">225 gr elbow macaroni<br />
50 gr margarine<br />
2 cloves garlic, minced<br />
100 gr onion, finely chopped<br />
50 gr flour<br />
500 ml milk<br />
Pinch of salt<br />
1 tsp pepper<br />
1/2 tsp nutmeg powder<br />
300 gr sausages, mushrooms (chopped), corned beef (totally 300 gr)<br />
5 eggs, lightly beaten<br />
125 gr grated cheddar cheese</div><br />
<span style="color: #996633;">1. In a large pot of boiling water, cook the macaroni according of package directions until firm-tender. Drain & transfer to a large bowl. Preheat the oven to 180C</span><br />
<br />
<span style="color: #996633;">2. Meanwhile, in a large nonstick skillet, heat the margarine over moderate heat. Add the garlic & onion, saute until tender. Add flour & stir until well combined. Gradually add the milk, stirring until combined. Stir in the salt, pepper & nutmeg, stirring until the sauce is lightly thickened, & add sausage, mushroom, corned beef & eggs. Stir until combined. Finally, add the macaroni & mix together.</span><br />
<br />
<span style="color: #996633;">3. Transfer to a 13x9 inch baking dish, sprinkle with cheddar cheese. And bake for 50 minutes-1 hour or until the color become brown-yellow.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3709599204175925355.post-88701167719122221862011-08-08T20:50:00.000-07:002011-08-08T20:50:00.255-07:00Resep Dasar Putri Salju tanpa KacangSebenarnya putri salju ini adalah adonan sisa dari <a href="http://resep-masakan-top.blogspot.com/2011/08/resep-kue-kastangel-ekonomis-murah-keju.html">kastangel</a> kemarin. Kebetulan taburan keju cheddarku habis (efek keju ditaruh kulkas--> dicemil suami. Kalau di rumah ibu, keju blok ini sukanya dikerikiti adik-adikku -__-"). Jadi terpaksalah putar otak agar adonan dasar tak terbuang percuma. Kebetulan sebelumnya sempat baca resep Putri Salju di milis NCC dan tanpa kacang! woh, kebetulan banget. Selain tidak ada kacang di rumah, aku juga lagi alergi kacang. Gampang diare bow... Cuma di milisnya NCC tidak pake margarin melainkan butter, which is, mahal boww... Hihihi...<br />
<br />
<br />
<div style="color: purple; font-family: "Trebuchet MS",sans-serif; text-align: center;"><b>Resep Dasar Putri Salju Tanpa Kacang Ekonomis Murah Meriah</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEtTe24NEdisl0Q-qiFSN8fDsLbUCYV1ml_RY-wtp_D66CtxA9qVLGnz_eKbpr1FqEGAYl24Q21asvKvm16jT42GFOJgfcaUS6DJgXcGKfLqhZKtyvGYFOdRUMI3jOFpLqmPNgBsERbWT/s1600/putri+salju" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEtTe24NEdisl0Q-qiFSN8fDsLbUCYV1ml_RY-wtp_D66CtxA9qVLGnz_eKbpr1FqEGAYl24Q21asvKvm16jT42GFOJgfcaUS6DJgXcGKfLqhZKtyvGYFOdRUMI3jOFpLqmPNgBsERbWT/s320/putri+salju" width="309" /></a></div><br />
Bahan:<br />
1 butir kunir telur<br />
200 gr margarin asin/ salted (aku biasa pake simas. Murah, haha)<br />
200 gr terigu<br />
50 gr maizena (optional, agar kastangel tidak gampang pecah--> aku ga pernah pake)<br />
<br />
Bahan taburan:<br />
gula halus secukupnya<br />
gula dingin/gula donat secukupnya (optional,aku gak pake)<br />
<br />
Cara membuat:<br />
Kocok kuning telur dan margarin dengan speed rendah. Cukup aduk sebentar saja sampai adonan menyatu. Matikan mixer. Tuang tepung terigu (dan maizena jika kamu pakai) ke dalam adonan. Aduk rata dengan tangan.Tutup adonan dengan plastik. Masukkan ke kulkas. Diamkan sekitar 30 menit.<br />
Cetak sesuai selera. Tata di loyang yang sudah dioles margarin. Atau bisa juga gunakan kertas roti di atas loyang, jadi loyang tidak kotor oleh lemaknya margarin.<br />
Panaskan oven 180 derajat (kalau ovennya ga ada termometer, dikira-kira saja). Masukkan adonan yang sudah dicetak. Panggang selama 15-20 menit. Kalau warna kue sudah kuning tua dan bagian bawah sudah berwarna coklat muda, berarti kue sudah matang. Segera angkat. Pindahkan ke toples. Dalam kondisi hangat-hangat kuku, taburi dengan gula halus/kastor. Setelah dingin, taburi lagi dengan gula donat / kalau tidak ada, taburi gula halus aja.Tutup toples rapat-rapat agar kerenyahannya terjaga.<br />
Selamat mencoba :DUnknownnoreply@blogger.com4Indonesia-0.789275 113.92132700000002-9.451925 90.767627000000019 7.8733749999999993 137.07502700000003tag:blogger.com,1999:blog-3709599204175925355.post-43811780288330742782011-08-07T20:01:00.000-07:002011-08-07T20:01:49.232-07:00Resep Kue Kastangel Ekonomis Murah KEJU bangetKastengel adalah kue wajib yang musti dihidangkan saat lebaran, hihi.<br />
Resep ini sudah mulai saya praktekkan sejak SMP, kalau tidak salah resep ini aslinya modifikasi dari resepnya bu Sisca Soewitomo. Kata adik saya yang doyaaaaan banget kue ini, resep kastangel punyaku 'ngeju' banget. Padahal di adonan dasarnya sama sekali tidak ada keju lo... Dan juga tidak ada butter sama sekali disini. Bisa dibilang, ini adalah resep kastangel yang ekonomis abis... Kekurangannya cuma satu, terlalu ngeprul aka lumer di mulut, jadi jangan dibanting-banting yaaaa :D<br />
<br />
Resep Kastangel Ekonomis<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6p-oPhfpOtMXtqJR3KrdPIE-3er-SjMFFMjsmz9ulcmLSiLwuHZSKTtY1VLHeaQ5NPcWB2t_TarQynxrcLn96PLgQOUrkybSqjBtw3ATQjFMBVMr5xTMcO2f3HhitxZoWA0vYRNt2JJtM/s1600/kastangel" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6p-oPhfpOtMXtqJR3KrdPIE-3er-SjMFFMjsmz9ulcmLSiLwuHZSKTtY1VLHeaQ5NPcWB2t_TarQynxrcLn96PLgQOUrkybSqjBtw3ATQjFMBVMr5xTMcO2f3HhitxZoWA0vYRNt2JJtM/s320/kastangel" width="320" /></a></div><br />
Bahan:<br />
1 butir kunir telur<br />
200 gr margarin asin/ salted (aku biasa pake simas. Murah, haha)<br />
200 gr terigu<br />
50 gr maizena (optional, agar kastangel tidak gampang pecah--> aku ga pernah pake)<br />
50 gr keju parmesan (optional, agar rasanya semakin ngeju--> aku ga pernah pake)<br />
50 gr keju cheddar parut (optional, agar rasanya semakin ngeju--> aku ga pernah pake)<br />
<br />
Bahan taburan:<br />
keju cheddar parut secukupnya<br />
<br />
Bahan olesan:<br />
Kuning telur kocok secukupnya (agar pemakaian kuning telur irit, aku biasa pake kuning telur+pewarna kuning tua/telur+air/minyak goreng secukupnya. Kocok rata)<br />
<br />
Cara membuat:<br />
Kocok kuning telur dan margarin dengan speed rendah. Cukup aduk sebentar saja sampai adonan menyatu. Matikan mixer. Tuang tepung terigu (dan maizena jika kamu pakai) ke dalam adonan. Aduk rata dengan tangan. Masukkan keju parmesan dan keju cheddar parut (jika kamu pakai). Ratakan.<br />
Tutup adonan dengan plastik. Masukkan ke kulkas. Diamkan sekitar 30 menit.<br />
Cetak sesuai selera. Oles dengan kuning telur dan taburi keju. Tata di loyang yang sudah dioles margarin. Atau bisa juga gunakan kertas roti di atas loyang, jadi loyang tidak kotor oleh lemaknya margarin.<br />
Panaskan oven 180 derajat (kalau ovennya ga ada termometer, dikira-kira saja). Masukkan adonan yang sudah dicetak. Panggang selama 15-20 menit. Kalau warna kastangel sudah kuning kecoklatan dan bagian bawah sudah berwarna coklat muda, berarti kastangel sudah matang. Segera angkat dan dinginkan. Setelah dingin, simpan dalam toples. Tutup rapat agar kerenyahannya terjaga.<br />
Selamat mencoba :DUnknownnoreply@blogger.com2Indonesia-0.789275 113.92132700000002-9.451925 90.767627000000019 7.8733749999999993 137.07502700000003tag:blogger.com,1999:blog-3709599204175925355.post-31152684483832425672011-08-03T20:23:00.000-07:002011-08-03T20:23:31.905-07:00Resep Udang Rempah, MaknyussKemarin iseng-iseng beli udang di pasar. Udangnya udang rebon, kuecil-kecil. Beli karena harganya murah. Lima ribu dapat semangkok penuh, hihihi.<br />
Nah, pas nyampe rumah jadi bingung mo dibikin apa. Kalau udang besar mah tinggal digoreng aja ato dicampur tepung. Tapi kalau mini udang? masa mau dibikin petis? hahaha.<br />
Akhirnya keinget ibuku yang biasa bikin udang campur kelapa. Rasanya rempah banget. Dan pas kutanya, ternyata namanya memang "Rempah".<br />
Udang disini bisa diganti yang lain lo,, daging misalnya. Tinggal dicincang aja trus diaduk-aduk ke adonan en digoreng. Jadi deh...<br />
Rasanya? Jangan tanya.. nendang banget. Ini resep kudapat dari bunda tercinta dan nampaknya sudah turun temurun. Mari dicoba :D<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Udang Rempah</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3L7j1gR_XkW9zKx7JXrJi78tMeMMuoWZ42P96NGUdcpiNRaomCMkbEdELuMlF_SzDs9Vbd0TmcZOORV0tclbPiKvM1pbMmdD5YDP-Eame5h-6zGjy7P7s7cEVX7djH6EPZ2eymYtNDZOL/s1600/rempah1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3L7j1gR_XkW9zKx7JXrJi78tMeMMuoWZ42P96NGUdcpiNRaomCMkbEdELuMlF_SzDs9Vbd0TmcZOORV0tclbPiKvM1pbMmdD5YDP-Eame5h-6zGjy7P7s7cEVX7djH6EPZ2eymYtNDZOL/s320/rempah1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAwfUfb4h27c8eDXDG98JRo5Y04PmFNR-nhbQFhOqo5FGSEOKRpfBUgzQxieqq8Ax0J57V4BEJroQM0P0j-OXqX4wsUziMEEOtosyO61TUibj6viPqcNf6xJbA6TlDNE72Bbv5oOYAado/s1600/rempah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><br />
</div>Bahan:<br />
Udang 250 gr<br />
Kelapa Parut (kelapanya pilih yang agak muda ya) 5 sdm<br />
Telur 1 butir, kocok lepas<br />
Garam secukupnya<br />
<br />
Bumbu yang dihaluskan:<br />
Cabe rawit 6 butir<br />
Cabe merah 1 butir<br />
Bawang putih 4 siung<br />
Bawang merah 3 siung<br />
Kunyit 1 cm<br />
Kencur 1/2 cm<br />
Ketumbar 1 sdm<br />
<br />
Cara membuat:<br />
Haluskan udang (kasar-kasar saja), masukkan ke dalam bumbu yang dihaluskan, aduk rata. Tuang kocokan telur, campur jadi satu. Tambahkan kelapa parut dan garam. Aduk lagi hingga benar-benar tercampur betul. Bentuk adonan dengan menggunakan sendok (seperti kalau membuat perkedel jagung). Goreng dalam minyak yang panas hingga coklat keemasan. Angkat.<br />
<br />
Mudah bukan? Rasanya juga weeenak tenaaaannnUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-3709599204175925355.post-5967432222597525712011-08-01T01:12:00.000-07:002011-08-01T20:28:19.575-07:00Brownies PennyLane: First ExperienceMwahahaa,,pingin ngakak pas nulis ini.<br />
problemku tentang brownies sih biasanya satu (selama ini aq selalu bikin brownies kukus) : Ngembang pas dikukus, kempes pas dikeluarkan dari panci. Dan ini berlaku juga buat brownies yang aq bikin sekarang, yang terkenal ke seantero indo, hihihi..<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nnnhmt-DaSH0IcEnHVtKEJZzon8X0nhdgAC_bzEOG8vKjjtZje9hviuKIYDFuzs2pTuLWBEE2ZbWQI9an2o75Gx-PXxYorLXaDU-z2MdsZsxgA_bbRSmgs9DGeURO_hEkJPeub-q_njs/s1600/brownies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nnnhmt-DaSH0IcEnHVtKEJZzon8X0nhdgAC_bzEOG8vKjjtZje9hviuKIYDFuzs2pTuLWBEE2ZbWQI9an2o75Gx-PXxYorLXaDU-z2MdsZsxgA_bbRSmgs9DGeURO_hEkJPeub-q_njs/s320/brownies1.jpg" width="299" /></a></div><br />
Oke, langsung aja, simak resepnya:<br />
Bahan:<br />
-4 butir telur<br />
-200 gr terigu (karena ga ada timbangan kue, aku pake kira-kira. 1 sdm=20 gr jadi 200 gr=8 sdm)<br />
-200 gr gula (aslinya gulanya pake hampir 1/2 kg tapi karena aq lagi diet gula, ya dikurangi jadi separuhnya. Tetep manis kok menurutku)<br />
-60 gr coklat bubuk (aq pake merk van houten)<br />
-225 ml minyak goreng/sayur (aq pake kira-kira aja :D)<br />
<br />
Cara membuat:<br />
Kocok telur dan gula sampai tercampur betul (aq ngocoknya sampai super kentel dan putih malah), dengan kecepatan tinggi. Lalu turunin speednya hingga paling minimum, tuang terigu dan gulanya, biar tercampur sampai rata betul, baru setelah itu masukin minyak goreng, aduk hingga merata. Siapkan loyang (katanya sih ni resep bisa buat 2x untuk loyang ukuran 30x10 cm-->tapi aq pake loyang bundar diameter 30cm,ga ada lagi loyang laen :D). Panggang sampai matang. Katanya lagi, brownies udah cukup matang jika permukaannya udah merekah meskipun dalamnya masih basah (ini coklat+melting sugar). Dan sudah bisa ditebak, browniesq bantat. huahahaha...suami protes, kok bantat gini sih han? Trus aq googling, katanya brownies tuh aslinya emang roti yang bantat. Jadi percobaanq sukses dong? Hihihihi, ngeles.com.<br />
<br />
Next time, I'll try to make sponge cake. Mudah-mudahan gak bantat. Xixixii<br />
<br />
Fotonya menyusul yah, hpq mati.. (udah diupload tu). btw, aq penasaran banget, gimana ibu-ibu bisa ngambil foto yang delicious gitu, aq kalo ambil foto dari angle manapun gak ada menarik-menariknya. Syalalala -____-"Unknownnoreply@blogger.com0Indonesia-0.789275 113.92132700000002-9.451925 90.767627000000019 7.8733749999999993 137.07502700000003tag:blogger.com,1999:blog-3709599204175925355.post-36095129853682031682011-07-31T18:25:00.000-07:002011-07-31T18:25:00.578-07:00Resep Spaghetti Ayam PedasBahan: <br />
250 gr Spaghetti<br />
200 gr daging ayam, potong dadu 2 x 2 cm<br />
100 gr wortel, potong sesuai selera<br />
100 gr baby kailan, potong-potong<br />
6 buah cabe merah, haluskan<br />
3 sdm kecap manis<br />
5 siung bawang putih cincang<br />
1 sdm kaldu ayam instan<br />
1 sdm bawang merah goreng untuk taburan<br />
½ sdt garam halus<br />
3 sdm minyak goreng<br />
1 sdm tepung maizena, larutkan dengan<br />
150 ml air/kaldu ayam<br />
<br />
<br />
Cara Membuat:<br />
1. Panaskan minyak, tumis bawang putih dan cabe merah hingga harum. Masukkan daging ayam, aduk hingga berubah warna.<br />
2. Masukkan kecap manis, bumbu-bumbu, wortel dan kailan. Kentalkan dengan larutan air/kaldu dengan tepung maizena. Masak hingga saus agak mengental. Angkat.<br />
3. Siapkan spaghetti di atas piring saji, siram dengan kuah ayam. hidangkan selagi panas dengan taburan bawang merah goreng. Sajikan segera.<br />
Untuk 4 PorsiUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-3709599204175925355.post-4498741368826968322011-07-30T18:21:00.000-07:002011-07-30T18:21:01.002-07:00Resep Spaghetti Carbonara ala Pizza HutIngredients<br />
<br />
100g pancetta<br />
50g pecorino cheese<br />
50g Parmesan<br />
3 large eggs<br />
350g spaghetti (De Cecco is very good)<br />
2 plump garlic cloves , peeled and left whole<br />
50g unsalted butter<br />
Maldon salt and freshly grated black pepper<br />
<br />
<div style="text-align: center;"><img alt="Ultimate spaghetti carbonara" class="photo" height="400" src="http://www.bbcgoodfood.com/recipes/1052/images/1052_MEDIUM.jpg" width="440" /></div>Method<br />
<br />
Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate both cheeses and mix them together. Beat the eggs in a medium bowl, season with a little freshly grated black pepper and set everything aside.<br />
Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).<br />
Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.<br />
Keep the heat under the pancetta on low.When the pasta is ready lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta (see left). Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the rest of the pasta water away yet.<br />
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.<br />
Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3709599204175925355.post-63357802314801387822011-07-29T18:13:00.000-07:002011-07-29T18:13:00.841-07:00Resep Pennylane Brownies Paling ENak GampangThis recipe is so popular in Indonesia. Pennylane brownies is crunchy and yummy. The outer slice also shinny and when you use knife to cut it off,, the chocolate inside would be melting. Very recommended brownies recipe for everyone!!!!<br />
<br />
<strong>Bahan:</strong><br />
<br />
<div>4 butir telur<br />
2 cup gula pasir (untuk yg gak suka manis, biasanya aku kurangin jadi 1 1/2 atau 1 3/4)<br />
1 cup minyak goreng (pake minyak tidak jenuh supaya sehat. i.e. minyak canola, minyak kedelai, etc. Tapi pake minyak goreng biasa juga gpp kok)<br />
3/4 cup bubuk coklat<br />
1 1/2 cup tepung terigu<br />
1 sdt garam<br />
2 sdt vanili<br />
cincangan kacang tanah <strong>Cara Membuat :</strong></div><ol><li>Telur dikocok sampai mengembang. </li>
<li>Masukkan gula sambil dikocok terus. Masukkan bahan-bahan lainnya, aduk perlahan-lahan sampai tercampur. </li>
<li>Olesi loyang dengan mentega, panaskan oven 180 derajat celcius. </li>
<li>Tuang adonan ke loyang, panggang +/- 35 menit. Test dengan tusuk gigi/lidi yang bersih. </li>
<li>Dinginkan sebelum dikeluarkan dari loyang dan dipotong-potong.</li>
</ol>Note: For best result, please put the brownies in the absolutely 'hot' oven, to get the shinny look of your brownies. Also remember to put the recipe in the brass (loyang), with maximum height 4cm so your brownies will be well-cooked. This recipe is for 2 brass with 30x10 cm size. Enjoy!!!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3709599204175925355.post-37062739670119006252011-07-28T21:24:00.000-07:002011-07-28T21:24:00.549-07:00Resep PUff Pastry Part 3Shortcrust pastry is made with twice the amount of flour to fat and the texture of the pastry largely depends on which type of fat is used and how it is integrated into the flour.<br />
<br />
A good pastry requires very little handling indeed, which sometimes can be quite tricky.<br />
<br />
Below is some helpful information about the ingredients and techniques used to make a "perfect" shortcrust pastry, followed by a simple recipe. <br />
<br />
Flour<br />
The first item you will need to make a shortcrust pastry is flour. This flour will always be a soft plain flour ideal for cakes and pastries, rather than the stronger type of flour used to make bread. Do not use really old flour; the best results are obtained with a fairly fresh batch of plain flour.<br />
<br />
Although shourtcrust pastry does not rise during baking, it is imperative that lots of air is incorporated into the pastry dough, so that the pastry is kept light.<br />
<br />
One of the most important factors is to keep all ingredients as cold as possible, therefore if you live in a particularly warm country or are working in a warm kitchen, it may be an idea to place the flour and bowl in the refrigerator for 10 - 15 minutes before starting.<br />
<br />
To make the pastry, start of by sifting the flour and a pinch of salt into a large bowl. Hold the sieve as high as possible over the bowl when sifting the flour, to incorporate as much air as you can.<br />
<br />
Shortening (fat)<br />
Usually an equal amount of butter and lard is used to make shortcrust pastry. The butter gives the pastry a deliciously rich flavour, whilst the lard is used for optimum texture. The amount of fat should be half that of the flour.<br />
<br />
Whichever type of fat you use, it should be cold, but not too cold so that it is impossible to rub into the flour. On the other hand, if the fat is too soft and warm, it will begin to melt and become oily, which will result in a pastry that does not stay intact when it is being rolled out. The fat may become warm from taking too long to rub it into the flour, which could also happen if the fat is too cold. For the best pastry results, you have to work quickly and therefore the temperature of the fat must be taken into consideration.<br />
<br />
The second stage of pastry making is to add the fat to the flour and salt. For shortcrust pastry particularly, the fat must be cut into small pieces and added to the flour.<br />
<br />
Then, using a knife or even better, a pastry blender (see introduction to pastry), cut the fat into even smaller pieces with the flour until the mixture looks fairly even and all the fat has been coated. Finish off by quickly and lightly rubbing the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs, lifting the mixture as high as possible and letting it fall into the bowl, to incorporate even more air. If the mixture starts to warm up or the fat becomes oily, place it in the fridge for the necessary amount of time to cool the ingredients down a bit.<br />
<br />
Adding the liquid<br />
For shortcrust pastry you will always be required to use water rather than any other type of liquid. Ensure that the water is chilled beforehand and remember that only a small amount of water, a few tablespoons, is required.<br />
<br />
Once your flour and fat mixture resembles breadcrumbs, begin by evenly sprinkling one or two tablespoons of water over the flour mixture. If a mistake is made and too much water is added, this will turn the pastry into a sticky mess, making it almost impossible to roll out. However, if not enough water is added, the baked pastry will crumble and fall to pieces.<br />
<br />
Once the liquid has been added, the mixture needs to be brought together to form a dough. The best method is by using a knife rather than your fingers to start with, as the pastry should be handled very little.<br />
<br />
Work the knife using cutting and stirring motions, and the mixture should start to come together. Finish off by pressing the ingredients together with your fingers, adding more water if necessary, until the bowl has been completely cleaned and a nice and smooth ball of dough has been formed.<br />
<br />
Resting the pastry<br />
It is really important to give the pastry a rest before rolling it out, so that the gluten in the flour has enough time to react with the water and gain elasticity, which will make rolling the pastry out that much easier.<br />
<br />
Wrap the pasty dough ball in cling film and place it in the refrigerator for a minimum of 30 minutes.<br />
<br />
If you are not going to use the pastry immediately, it can be stored in the fridge for up to 3 days.<br />
<br />
Rolling the pastry<br />
When you remove the pastry from the refrigerator, let it stand for a while to bring it back up to room temperature before rolling, so that it softens up and is more manageable.<br />
<br />
Make sure that the surface on which you are going to roll out the pastry dough is clean and dry. Lightly dust the surface with flour and do the same with the rolling pin.<br />
<br />
Roll the pastry out to the desired thickness and shape for the recipe that you are following. <br />
Recipe for shortcrust pastry (for a 9 inch pastry case)<br />
Ingredients<br />
<br />
8 oz (225g) of plain flour<br />
4 oz (115g) of butter or 2 oz (55g) each of butter and lard<br />
3 - 4 tbsp of ice cold water<br />
pinch of salt <br />
<br />
Method<br />
<br />
Sift the flour and salt into a large bowl, lifting the sieve high above the bowl.<br />
Cut the chilled fat into small pieces and add to the flour.<br />
Using a knife, cut the butter and work it into the flour.<br />
Use your fingertips to rub the fat into the flour until a breadcrumb like mixture is obtained.<br />
Sprinkle the water, 1 tbsp at a time, evenly over the flour and fat mixture.<br />
Begin to bind all of the ingredients together using a round-bladed knife.<br />
As the mixture starts to come together, finish off by using your hands, until all the mixture has been incorporated and a round ball of dough has been formed.<br />
Wrap the dough in cling film and refrigerate for 30 minutes.<br />
Remove the dough from the fridge, allow to warm up and knead gently on a lightly floured clean surface.<br />
Roll out to desired thickness. <br />
<br />
<br />
Two-crust pie<br />
To make a two-crust pie, as opposed to a pie with just a pastry base, the proportions of the ingredients must be increased by 50%. This is due to the fact that the pastry dough must be divided into two pieces and therefore more pastry is required. The first piece is rolled out and used to line the base of the pastry tin, the filling is added, and the second piece of pastry is then placed over the top of the filling, like a lid.<br />
<br />
Therefore, for a 9 inch pastry case, you will need 12 oz (340 g) of plain flour, 6 oz (170 g) of fat, 5 - 6 tbsp of iced water and ½ tsp of salt.<br />
<br />
Rich shortcrust pastry<br />
This is basically the same as shortcrust pastry but it is richer in flavour and crumblier in texture, due to the higher amount of fat used. To make a sweetcrust pastry to be used for sweet pies or tarts, add 1 oz (30 g) of caster sugar to the ingredients below.<br />
<br />
For a 9 inch pastry case made from rich shortcrust pastry, you will need: 8 oz (225 g) plain flour, 6 oz (170 g) butter, 2 - 3 tbsp of water, 1 egg yolk and a pinch of salt. For a two-crust pie, increase the proportions by 50% as above.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3709599204175925355.post-43970223804544406582011-07-27T20:54:00.000-07:002011-07-27T20:54:00.936-07:00Resep PUff Pastry Part 2<span style="font-weight: bold;">Classic Puff Pastry</span><br />
<span style="font-weight: bold;"></span><br />
<br />
Source: <span style="font-style: italic;">King Arthur Flour</span><span style="font-style: italic;"> 200th Anniversary Cookbook</span><br />
1 pound (4 cups) unbleached all purposed flour(or 3 ½ cups all-purposed + ½ cup cornstarch/cornflour<br />
1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature<br />
1 – 2 tsp salt (1 for sweet, 2 for savory)<br />
1 ¼ cups cold water(or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour)<br />
<br />
<br />
<br />
<span style="font-weight: bold;">Dough</span><br />
<br />
Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl.<br />
<br />
<div style="text-align: justify;">Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a <span class="nfakPe">pastry</span> blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.</div><br />
<div style="text-align: justify;">Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.</div><br />
<div style="text-align: justify;">Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.</div><br />
<img alt="KBB#9 Pate Feuilletee (Classic Puff Pastry)" height="500" src="http://farm4.static.flickr.com/3117/3224081654_0d42a8b66f.jpg" width="400" /><br />
<br />
<br />
<span style="font-weight: bold;">Butter</span> <span style="font-weight: bold;">(Block)</span><br />
<br />
<div style="text-align: justify;">Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.</div><br />
<div style="text-align: justify;">Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of <span>waxed paper</span>. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.</div><br />
<br />
<span style="font-weight: bold;">Rolling-Folding</span><br />
<br />
<div style="text-align: justify;">Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close.<br />
<br />
Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.<br />
<br />
Turn the square over and tap it gently with your <span style="border-bottom: 1px dashed rgb(0, 102, 204);">rolling pin</span> or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.<br />
<br />
When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).<br />
<br />
If you've successfully rolled it out and folded it twice, you've completed 2 turns. <span class="nfakPe">Classic</span> <span class="nfakPe">puff</span> <span class="nfakPe">pastry</span> gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.</div><br />
<br />
<br />
<span style="font-weight: bold;">Chill</span><br />
<br />
When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.<br />
<br />
<br />
<br />
<span style="font-weight: bold;">Shaping</span><br />
<br />
After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.<br />
<br />
<br />
<span style="font-weight: bold;">Freezing</span><br />
<br />
Like other <span class="nfakPe">pastry</span> doughs, you can freeze <span class="nfakPe">puff</span> pasty in a non-self defrosting freezer for up to a year if it's well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.Unknownnoreply@blogger.com0United States37.09024 -95.71289100000001310.70899 -156.97250350000002 63.47149 -34.45327850000001tag:blogger.com,1999:blog-3709599204175925355.post-84993870370649765112011-07-26T20:01:00.000-07:002011-07-26T20:02:26.991-07:00Resep PUff Pastry<b>Ingredients</b><br />
<div class="module-content" itemscope="" itemtype="http://data-vocabulary.org/Recipe" style="text-align: center;"> <div class="content-item recipe-main"> <div class="more"> <img alt="Basic shortcrust pastry" class="print-thumb" itemprop="photo" src="http://cdn.taste.com.au/images/recipes/nb/2005/11/8894.jpg" title="Basic shortcrust pastry main image" /> </div></div></div>1 2/3 cups (250g) plain flour<br />
125g unsalted butter, chilled, finely chopped<br />
1 egg, chilled<br />
<br />
Add above ingredients to your shopping list<br />
<b>Method</b><br />
<br />
Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.<br />
<br />
Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.<br />
<br />
Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.<br />
<br />
<b>Notes</b><br />
<br />
Variations: Cornmeal pastry - Follow basic pastry recipe, reducing plain flour to 200g and adding 50g fine polenta with the flour. Sweet pastry - Follow basic pastry recipe, adding 80g sifted icing sugar with the flour and replacing egg with 2 egg yolks. Parmesan pastry - Follow basic pastry recipe, adding 50g finely grated parmesan with the flour.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3709599204175925355.post-60835794291410943262011-07-21T18:08:00.000-07:002011-07-21T18:08:00.309-07:00Resep Green Tea CookiesMatcha (green tea powder) can add great flavor and color to many sweets. When you want to make green cookies, try making matcha flacored cookies.<br />
<br />
<div style="text-align: center;"><q><img alt="Matcha Flavored Cookies" class="photo" src="http://0.tqn.com/d/japanesefood/1/I/_/L/greenteacookiemed.jpg" /></q> </div>Ingredients:<br />
<br />
1 cup butter<br />
3/4 cup sugar<br />
1/2 large egg, beaten<br />
1 Tbsp matcha green tea powder<br />
2 1/2 cup flour<br />
<br />
Preparation:<br />
Cream butter in a large bowl. Add sugar and mix well. Next, add egg and mix well. Sift flour and green tea powder together. Add it in the dough and mix lightly. Wrap the dough with plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 340 degrees F. Roll the dough on floured board into 1/4 inch thick and cut out cookies. Place cookies on a lined baking pan. Bake cookies in the oven for about 10-15 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3709599204175925355.post-34654599223346662142011-07-20T18:04:00.001-07:002011-07-20T18:04:47.685-07:00Cornflakes Cookies (YummY and CruncHY)Preparation Time<br />
<br />
10 minutes<br />
Cooking Time<br />
<br />
20 minutes<br />
Ingredients (serves 20)<br />
<br />
125g butter<br />
140g (2/3 cup, firmly packed) brown sugar<br />
1 tsp vanilla essence<br />
2 eggs, at room temperature<br />
275g (1 3/4 cups) self-raising flour<br />
170g (1 cup) sultanas<br />
80g (1 1/2 cups) cornflakes, lightly crushed<br />
<br />
Method<br />
<br />
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat together the butter, sugar and vanilla in a large bowl until pale and creamy.<br />
<br />
Add eggs, 1 at a time, beating well after each addition until combined. Fold in flour and sultanas until combined.<br />
<br />
Place the cornflakes on a plate. Use your hands to roll tablespoonfuls of the cookie mixture into balls, then roll in cornflakes to coat. Place the balls, about 3cm apart to allow room for spreading, on prepared trays.<br />
<br />
Bake in preheated oven, swapping trays halfway through cooking, for 18-20 minutes or until golden. Remove from oven. Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely.<br />
<br />
Notes<br />
<br />
These cookies will keep in an airtight container out of direct sunlight for up to 3 days.Unknownnoreply@blogger.com68tag:blogger.com,1999:blog-3709599204175925355.post-47115314945158059672011-07-10T01:22:00.000-07:002011-07-10T01:22:00.640-07:00Resep Saos Sambal Botolan ABC<strong>Bahan Saus Sambal Kemasan :</strong> <br />
<ul><li> Cabai rawit merah 100 gram</li>
<li> Cabai merah besar 100 gram</li>
<li> Garam 25 gram</li>
<li> Gula pasir 125 gram</li>
<li> Modified Starch Saus 30 gram</li>
<li> Cuka 25% 10 ml</li>
<li> Sodium Benzoat 2 gram</li>
<li> Anti Oksidan 0,5 gram</li>
<li> Bumbu masak 2 gram</li>
<li> Bawang putih giling 6 gram</li>
<li> Merica bubuk secukupnya</li>
<li> Air 600 ml</li>
<li> Pewarna secukupnya</li>
</ul><strong>Cara membuat Saus Sambal Kemasan :</strong><br />
<ol><li> Haluskan cabai merah besar dan cabai rawit dengan blender, sisihkan.</li>
<li> Larutkan modified starch dan 100 ml air, sisihkan.</li>
<li> Campur gula dan 500 ml air, masak hingga mendidih dan gula larut.</li>
<li> Tambahkan cabai merah yang sudah dihaluskan, aduk rata.</li>
<li> Masukkan garam, bumbu masak, sodium benzoat, anti oksidan, garam, merica dan pewarna. Aduk rata.</li>
<li> Tuang campuran modified starch sedikit demi sedikit sambil diaduk hingga rata.</li>
<li> Masukkan cuka, aduk rata.</li>
<li> Angkat dan biarkan uap panasnya hilang, saus sambal siap dikemas.</li>
</ol><strong>Tips :</strong><br />
<ul><li> Cabai rawit bisa dikurangi atau ditambah sesuai selera untuk menyetel tingkat kepedasan.</li>
<li> Agar tidak langu, rebus dahulu cabai sebelum digiling selama 10 – 15 menit terhitung setelah air mendidih.</li>
</ul><strong>Keterangan bahan :</strong><br />
<ul><li> <strong>Cuka</strong> berfungsi sebagai pemberi rasa asam pada sambal, agar pengawet bekerja maksimal. Untuk memperoleh cuka 25% sebanyak 100 ml, dengan biaya lebih murah saja 75 ml air mineral ( aquadest ) dengan 25 ml Acetic Acid Glasial.</li>
<li> <strong>Sodium benzoat</strong> berfungsi sebagai pengawet, bersama-sama cuka 25% akan mengawetkan sambal agar tidak cepat rusak.</li>
<li> <strong>Anti oksidan</strong> berfungsi untuk mencegah terjadinya perubahan warna.</li>
<li> <strong>Modified starch saus </strong>berfungsi sebagai pengental dan pada penyimpanan baik suhu rendah atau tinggi, viskositas atau kekentalannya lebih stabil. Tidak disarankan menggunakan pengental dari tepung kanji / tapioka karena dalam penyimpanan bisa menimbulkan air dan kekentalannya tidak stabil.</li>
<li> <strong>Pewarna</strong> yang digunakan adalah peawarna makanan atau bisa juga carmoisine / Ponceau 4R. Fungsi pewarna disini agar sambal yang dihasilkan warnanya bisa bagus.</li>
</ul>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3709599204175925355.post-26739544529857927722011-07-09T01:01:00.000-07:002011-07-09T01:01:00.647-07:00Resep Ebi Furai Gampang Ala HokbenKebetulan punya udang jerbung di kulkas. bingung mo diapain, mo digoreng mentega kayaknya lagi ga pengen, di balado campur kentang bosen juga... akhirnya ujung ujungnya pengen bikina ebi furainya hoka hoka bento aja. kebetulan ada resepnya mbak rina di milis belajar masakan & dimodifikasi dikit. Ternyata rasanya emang enak banget, ga kalah sama ebi furainya hoka hoka bento deh...he..he... Dimakan pake sambal botolan & sedikit aku campur saus thausand island... hmm, yummy banget (he..he.. emang dasarnya suka udang seh..)<br />
<br />
<div style="text-align: center;"><img alt="http://www.hokahokabento.co.id/materials/image_15_IQSgkvz.jpg" height="247" src="http://www.hokahokabento.co.id/materials/image_15_IQSgkvz.jpg" width="400" /></div><br />
Bahan:<br />
Udang Jerbung <br />
Tepung Panko (tepung roti yang berbutir besar)<br />
Tepung terigu<br />
Telur ayam kocok<br />
2 sdm air jeruk nipis<br />
<br />
<br />
Bumbu:<br />
Lada bubuk<br />
Bawang putih bubuk<br />
Garam secukupnya<br />
<br />
Cara masak :<br />
<br />
1. Bersihkan udang & Kulitnya, kecuali bagian ekor, besihkan kotorannya, kerat bagian atas dan bawah. beri air jeruk nipis sebentar agar tidak amis, cuci & tiriskan. <br />
<br />
2. Baluri udang dengan bumbu( bawang putih, merica & garam sesuai selera), taruh dalam wadah tertutup & diamkan selama kurang lebih 15 menit biar bumbu meresap.<br />
<br />
3. Baluri udang dengan tepung terigu.<br />
<br />
4. Celup udang ke telur kocok.<br />
<br />
Bila ingin lebih tebal tepungnya bisa diulang no.3-4.<br />
<br />
<br />
5. Baluri udang dengan tepung roti panko<br />
<br />
<br />
6.. Masukkan udang ke dalam kulkas selama minimal 1 jam (supaya tepung panko<br />
menempel).<br />
<br />
7. Goreng hingga warna panko kuning keemasan (jangan sampai coklat).<br />
<br />
<br />
**Saya sering juga langsung membuatnya banyak & saya simpan di freezer. Jika ingin makan, tinggal menggorengnya. Rasa tetap enak kok.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3709599204175925355.post-69533124750516267812011-07-08T00:57:00.000-07:002011-07-08T00:57:00.676-07:00Resep Udang Goreng Mayonaise Gampang ala Hokben<div class="MsoNormal" style="text-align: center;"><b>Udang Goreng Mayonaise</b><br />
<span style="font-style: italic;">ala Mom’s <span style="font-size: 85%;">(mohon maaf klo ga sesuai pakem)</span></span></div><div class="MsoNormal" style="text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5278747894140130802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5_wFwHu4ulKu1K9CQS_nEsZyRf0O4AfoKVi-FE2fV6zYg300xQ9Zt6CwAo7PlcnqFCkHiIQhR2Er6Zdy7nzpW_iIcmPF1NY-BU1iQLvwRjasx8Sd0Ek32PJYAHYcDQ15sZqF-_G5UN0-/s400/udang+mayo.JPG" style="display: block; height: 258px; margin: 0px auto 10px; text-align: center; width: 354px;" /></div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"> </div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"><span lang="SV"><span style="font-weight: bold;">Bahan :</span></span></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"><span lang="SV">250 gr udang buang kulitnya sisakan bagian ekor, bersihkan dan lumuri air jeruk lemon/nipis</span><br />
3 sdm tepung terigu<br />
tepung roti/breadcrumb secukupnya<br />
<span lang="SV">1 butir telur kocok lepas</span></div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"><span lang="SV"> </span></div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"><span lang="SV"><span style="font-weight: bold;">perendam udang :</span></span></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"><span lang="SV">1 sdm kecap ikan<br />
1 sdm minyak wijen<br />
merica bubuk<br />
garam</span></div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"><span lang="SV"> </span></div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"><span lang="SV"> </span></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"><span style="font-weight: bold;">mayonaise </span>:</div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;">2 sdm mayonaise<br />
1 sdm susu kental manis<br />
1 sdm air jeruk lemon (ato sesuai selera)<br />
oregano (selera juga soale aku seneng banget ma italian herb yang harumnya khas)<br />
<i>Campur semua bahan jadi satu </i></div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;"> </div><div style="text-align: center;"> </div><div class="MsoNormal" style="font-weight: bold; text-align: center;">Caranya :</div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><span lang="SV">Rendam udang (yang sudah dilumuri air jeruk) dengan bahan perendam, biarkan kurleb 15-30 menit</span><br />
<span lang="SV">Masukkan dalam kocokan telur, gulingkan di tepung (me : tepung terigu dulu baru breadcrumb bisa juga cuman salah satunya aja sesuai selera ndiri2 ya)</span><br />
<span lang="SV">Goreng dalam minyak panas</span><br />
<span lang="SV">Sajikan dengan saus mayonaise</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3709599204175925355.post-89880548441187852732011-07-07T00:56:00.000-07:002011-07-07T00:56:00.546-07:00Resep Kake Udon<h1>Kake Udon</h1>Makes 4 servings<br />
1 batch udon noodles (recipe above, or enough store bought noodles for 4 servings)<br />
1 cup water<br />
2 cups soy sauce<br />
1 1/2 cups mirin<br />
2 tablespoons granulated sugar<br />
1.8 ounces katsuobushi (dried fish flakes)<br />
6 3/4 cups dashi<br />
finely sliced scallions, to taste<br />
shichimi togarashi or chili powder, to taste (optional)<br />
1. In a large pot, combine the water, soy sauce, mirin, and sugar. Bring the mixture to a boil over high heat, then reduce the heat to low, and add the katsuobushi. When the mixture comes to a boil again, turn off the heat and let the mixture stand for 2 minutes. Then strain the mixture through a fine mesh sieve, or a sieve lined with a double layer of cheesecloth, and discard the katsuobushi.<br />
2. Separate the udon noodles into 4 separate deep bowls.<br />
3. Add the dashi to the mixture in the pot and heat over high heat. When the mixture comes to a boil, turn the heat off and pour it over the udon noodles. Sprinkle with scallions and shichimi togarashi, to taste and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3709599204175925355.post-72780118630595940632011-07-06T00:51:00.000-07:002011-07-06T00:51:00.406-07:00Resep Udon JepangMakes 4 servings<br />
4 teaspoons salt<br />
8 ounces (1 cup) warm water<br />
2 1/2 cups unbleached bread flour<br />
1 1/4 cups unbleached all-purpose flour<br />
bread flour, for dusting (in step 6)<br />
1. Add the salt to the warm water and stir until it has dissolved. Put the bread flour and all-purpose flour in a large bowl, and whisk the flours together.<br />
2. Pour the salty water into the bowl with the flour. Using your hands, mix the flour and water together lightly until the mixture is crumbly. Pull the dough up from the bottom of the bowl and press down, and repeat until the flour and water are well combined and a rough ball is formed.<br />
3. Take the dough out of the bowl and knead it forcefully on a board for 5-10 minutes until the dough has smoothed out and a lumpy ball is formed.<br />
4. Transfer the dough to a large plastic ziploc bag, and then wrap the bag in a thick towel. Put it on the floor and walk on it with flat feet (not just the heel). Turn as you walk, so that all the dough gets flattened. When the dough feels flat, remove the dough from the bag and roll it out. Then fold it up, put it back into the bag and repeat the process. The should become more and more smooth with each repeat. Repeat 3 or 4 times. On the last repeat, leave the dough in the bag, wrapped in the towel, and let it rest for 3 to 4 hours (during the winter, leave it in a warm place).<br />
5. When the dough is done resting, take it out of the bag, reshape it into a ball, then return it to the bag and walk on it one last time. Try to spread the dough with your feet, turning around 360 degrees.<br />
6. Dust your work surface with a bit of bread flour, then place the flattened dough on top and roll it out, working from the middle out. Rotate the dough 45 degrees and repeat until the dough is about 1/8-inch thick, and approximately a rectangle measuring about 1 foot wide by at least 1 1/2 feet long.*<br />
7. Dust the top of the dough with bread flour and then fold it into thirds. Using a long sharp knife, cut the dough into 1/4-inch to 1/8-inch thick ribbons. If the dough gets very sticky, dust it again with bread flour. Dust the noodles with bread flour before moving them from the work surface.<br />
8. Cook the noodles: Fill a large pot with water and bring to a rapid boil. Lightly shake any excess flour from the noodles and add them to the boiling water. Using cooking chopsticks, or a wooden spoon, stir the noodles to prevent them from sticking to each other. Cook the noodles for 6 — 7 minutes, or until they are translucent and firm without a hard core. Drain the noodles in a sieve and rinse under cold running water so they cool rapidly.<br />
9. Once the noodles are cool enough to handle, separate them with your hands and rinse them again in cold water to make sure that all of the starch is removed.<br />
*Rolled out dough can be wrapped in plastic wrap and refrigerated for up to 3 days, or frozen for up to 2 weeks. Bring the dough to room temperature before sprinkling it with flour and continuing on with step 7.<br />
<h2> </h2><h2>How To Make Handmade Udon Noodles</h2>Making udon noodles is a simple process. You start by mixing wheat flour (I use a combination of bread flour and all-purpose flour), water and salt in a bowl. The dough at this point is very rough and shaggy.<br />
<img alt="Mixing the dough" class="aligncenter size-full wp-image-3077" height="238" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Mixing-the-dough.jpg" title="Mixing the dough" width="320" /><br />
Then you begin to knead the dough by hand. The dough will slowly come together into a more cohesive ball.<br />
<img alt="Kneading the dough" class="aligncenter size-full wp-image-3076" height="158" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Kneading-the-dough.jpg" title="Kneading the dough" width="320" /><br />
Then you put the dough in a large ziploc bag, and wrap the bag in a thick towel.<br />
<img alt="Put the dough in a large plastic bag and wrap the bag in a thick towel" class="aligncenter size-full wp-image-3079" height="320" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Put-the-dough-in-a-large-plastic-bag-and-wrap-the-bag-in-a-thick-towel.jpg" title="Put the dough in a large plastic bag and wrap the bag in a thick towel" width="283" /><br />
This is where the fun really begins. Now you get to do the rest of the kneading with your feet! If you have kids that are anything like Squirrel, they will love helping with the kneading.<br />
<img alt="Knead the dough with your feet!" class="aligncenter size-full wp-image-3075" height="320" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Knead-the-dough-with-your-feet.jpg" title="Knead the dough with your feet!" width="238" /><br />
You could continue kneading with your hands, but the stiff dough becomes soft and pliable much quicker through using your feet! The kneading helps give the noodles their wonderful chewy texture. You knead the dough this way by walking on it with your whole foot (not just your heel) and turning as you go, so that all of the dough is worked on. You alternate kneading and then rolling the dough out,<br />
<img alt="Rolling out the dough" class="aligncenter size-full wp-image-3080" height="320" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Rolling-out-the-dough.jpg" title="Rolling out the dough" width="232" /><br />
and folding it. The more you knead and fold, the smoother and neater your dough will become, and you can work towards forming it into a rectangle.<br />
<img alt="Folding the dough" class="aligncenter size-full wp-image-3068" height="125" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Folding-the-dough.jpg" title="Folding the dough" width="320" /><br />
Then you knead it one more time and leave it in the bag, wrapped in the towel, to rest for 3 to 4 hours. After the dough has rested, you shape the dough into a ball,<br />
<img alt="Form the dough into a ball" class="aligncenter size-full wp-image-3069" height="320" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Form-the-dough-into-a-ball.jpg" title="Form the dough into a ball" width="228" /><br />
put it back in the bag and knead it one last time. Then you roll out the flattened dough, trying to make it roughly rectangular in shape. Then you fold it into thirds, and use a sharp knife to slice it into1/8″–1/4″ ribbons. I made our slices a bit thicker because Mr. Fuji loves thick chewy noodles.<br />
<img alt="Cutting the noodles" class="aligncenter size-full wp-image-3065" height="147" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Cutting-the-noodles.jpg" title="Cutting the noodles" width="320" /><br />
Then you add the noodles to a pot of boiling water, using some chopsticks to lightly stir the noodles and help separate them. After the noodles have cooked for about 6 minutes, and are translucent and firm without a hard core, drain the noodles and then rinse them under cold running water so that they cool rapidly, and continue rinsing them to ensure that all the starch is removed from the surface. Don’t worry if your noodles aren’t perfect—they will still look beautiful and be delicious!<br />
<img alt="Cook the noodles in boiling water" class="aligncenter size-full wp-image-3064" height="238" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Cook-the-noodles-in-boiling-water.jpg" title="Cook the noodles in boiling water" width="320" /><img alt="Udon noodles cooked and rinsed" class="aligncenter size-full wp-image-3081" height="320" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Udon-noodles-cooked-and-rinsed.jpg" title="Udon noodles cooked and rinsed" width="240" /><br />
Once your noodles are done, you separate them into bowls and pour hot broth over them, top them with sliced scallions, and add a bit of shichimi togarashi if you want a bit of spice! The chewy noodles are delicious with the simple broth, and you’ll find they quickly disappear.<br />
<img alt="Homemade udon noodles in a simple shoyu broth" class="aligncenter size-full wp-image-3073" height="320" src="http://www.lafujimama.com/wp-content/uploads/2010/06/Homemade-udon-noodles-in-a-simple-shoyu-broth.jpg" title="Homemade udon noodles in a simple shoyu broth" width="225" />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3709599204175925355.post-43703837595379028882011-07-05T00:49:00.000-07:002011-07-05T00:49:00.754-07:00Resep Ekkado Asli Jepang<div style="text-align: center;"><img alt="" class="aligncenter size-full wp-image-574" height="200" src="http://myfoodrecipes.net/wp-content/uploads/2010/08/EKADO.jpg" title="EKADO" width="209" /><br />
</div><h3 style="text-align: center;"><em>Ekado Recipes</em></h3><span id="more-572"></span>Food origin of this increasingly popular Japanese society, with the following recipe, you can create your own.<br />
<strong>Ingredients :</strong><br />
<ul><li>Poached quail eggs, 20 eggs, poached</li>
<li>Beancurd, 200 grams, cut into 10×10 cm, warm water soak, drain</li>
<li>Cooking oil, 400 ml</li>
</ul><strong>Ingredients Contents :</strong><br />
<ul><li>Shrimp peeled, 200 g, finely chopped</li>
<li>Chopped chicken meat, 100 grams</li>
<li>Chicken eggs, a grain</li>
<li>Tapioca flour, 1 tablespoon</li>
<li>Garlic, 4 cloves, mashed</li>
<li>Pepper powder, 1 teaspoon</li>
<li>Salt, to taste</li>
<li>Granulated sugar, 1 teaspoon</li>
<li>Sesame oil, 2 tablespoons</li>
<li>Salt, to taste</li>
</ul><strong>How to make Ekado :</strong><br />
<ol><li>Contents: Mix all ingredients, stirring until blended.</li>
<li>Take a sheet of beancurd, place 1 tablespoon of dough contents and a quail egg. Place 1 teaspoon dough again until closed quail eggs, close the dough and shape like a bag, tie the neck pouch with sewing thread.</li>
<li>Ekado basting with cooking oil, steam for 10 minutes, remove and let cool.</li>
<li>Heat oil, fry ekado, until golden brown. Remove and drain well, serve with complementary.</li>
</ol>For 20 Ekado<br />
<strong>Tips Ekado :</strong><br />
Usually this ekado also be enjoyed with grated radish, carrots and chopped lettuce.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3709599204175925355.post-60596866630677616992011-07-04T00:28:00.001-07:002011-07-04T00:28:00.955-07:00Resep Perkedel Kentang Enak ala KFC<span class="Apple-style-span">Ini favorit Wiwit, my hubby. Kalo ke KFC, pasti nggak lupa pesen perkedel minimal 2 buat dia sendiri. Biar nggak beli melulu, akhirnya utak-atik resep yang ada biar pas kayak perkedel KFC. Tadaa…resepnya nyusul yaa…Matching-nya siy dimakan pake sup ayam jamur hangat, resep-nya mbak Fat untuk zuppa soup (tapi nggak usah pake pastry), yum. Callista juga suka.</span> <br />
<div><img alt="" border="0" height="405" src="http://deewicious.blogsome.com/images/perkedel.jpg" width="339" /></div><div>Bahan:</div><ul><li>12 kentang kecil,goreng dan dilumatkan</li>
<li>2 butir bawang putih, cincang halus</li>
<li>1 sdm daun bawang, iris tipis</li>
<li>1 sdt garam</li>
<li>1/2 sdt merica bubuk</li>
<li>1/2 sdt pala bubuk</li>
<li>1 telur </li>
</ul><div>Cara membuat:</div><ul><li>Aduk semua bahan perkedel</li>
<li>Bentuk bulat pipih (kalau mau perkedel padat, celupkan sedikit ke putih telur..)</li>
<li>Goreng perkedel sampai matang</li>
</ul><div>Untuk: 12 buah</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3709599204175925355.post-57332865864277280782011-07-04T00:28:00.000-07:002011-07-04T00:28:00.612-07:00Resep Perkedel Kentang Enak ala KFC<span class="Apple-style-span">Ini favorit Wiwit, my hubby. Kalo ke KFC, pasti nggak lupa pesen perkedel minimal 2 buat dia sendiri. Biar nggak beli melulu, akhirnya utak-atik resep yang ada biar pas kayak perkedel KFC. Tadaa…resepnya nyusul yaa…Matching-nya siy dimakan pake sup ayam jamur hangat, resep-nya mbak Fat untuk zuppa soup (tapi nggak usah pake pastry), yum. Callista juga suka.</span> <br />
<div><img alt="" border="0" height="405" src="http://deewicious.blogsome.com/images/perkedel.jpg" width="339" /></div><div>Bahan:</div><ul><li>12 kentang kecil,goreng dan dilumatkan</li>
<li>2 butir bawang putih, cincang halus</li>
<li>1 sdm daun bawang, iris tipis</li>
<li>1 sdt garam</li>
<li>1/2 sdt merica bubuk</li>
<li>1/2 sdt pala bubuk</li>
<li>1 telur </li>
</ul><div>Cara membuat:</div><ul><li>Aduk semua bahan perkedel</li>
<li>Bentuk bulat pipih (kalau mau perkedel padat, celupkan sedikit ke putih telur..)</li>
<li>Goreng perkedel sampai matang</li>
</ul><div>Untuk: 12 buah</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3709599204175925355.post-24998622109665084582011-07-03T00:25:00.000-07:002011-07-03T00:25:00.164-07:00Resep Salad Buah ala Pizza Hut Mudah Enak<div>SALAD BUAH</div><div>Aku dapet resep-nya dari Anneke (Ekeu) temen kantorku. Kalo kata orang rumah siy mirip kayak saus salad-nya Pizza Hut. Tergantung buah-nya juga siy oke apa nggak.</div><div> </div><div><img alt="" border="0" height="227" src="http://deewicious.blogsome.com/images/saladbuah_01.jpg" width="339" /><span class="Apple-style-span"><br />
</span></div><div>Bahan:</div><ul><li>1 Buah lychee kalengan </li>
<li>1 Buah rambutan kalengan</li>
<li>1 Buah kelengkeng kalengan</li>
<li>Melon, kupas dan potong kotak-kotak kecil</li>
<li>Pepaya, kupas & potong kotak-kotak kecil</li>
</ul><div>Bahan saus:</div><ul><li>Bawang bombay, cincang </li>
<li>6 Sdm gula pasir</li>
<li>4 sdm cuka </li>
<li>1 botol kecil mayonaise </li>
<li>1/2 Kaleng susu kental manis </li>
<li>5 Kuning telur rebus (resep aslinya siy 10) </li>
<li>1 Sdm mentega dicairkan </li>
<li>Keju cheddar </li>
</ul><br />
<div>Cara membuat:</div><ul><li>Bawang bombay, garam & cuka diaduk rata, diamkan 1 jam </li>
<li>Lelehkan mentega & lumatkan kuning telur dengan mentega yang sudah cair </li>
<li>Tuang mayonaise ke dalam campuran bawang, aduk rata</li>
<li>Tuang kuning telur rebus yang sudah lumat ke dalam campuran saus, aduk rata dengan whisker</li>
<li>Susun aneka buah di dalam wadah </li>
<li>Tuang saus ke atas susunan buah, beri parutan keju</li>
</ul>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3709599204175925355.post-18516917432268770902011-07-02T00:22:00.000-07:002011-07-02T00:22:00.530-07:00Resep Egg Roll Enak Maknyus ala Hokben Hoka-Hoka Bento HalalKalo yang ini agak ribet membuatnya…tapi bisa untuk beberapa hari…jadi imbanglah dengan capeknya..namanya Chicken Egg Roll yang ala Hokben itu..pasti anak-anak suka..resepnya dari internet dengan sedikit modifikasi..<br />
CHICKEN EGG ROLL<br />
by fatimah kelik<br />
<img alt="" class="alignnone size-medium wp-image-774" height="225" src="http://jofanasha.files.wordpress.com/2010/09/cer.jpg?w=300&h=225" title="cer" width="300" /><br />
<img alt="" class="alignnone size-medium wp-image-775" height="225" src="http://jofanasha.files.wordpress.com/2010/09/cer1.jpg?w=300&h=225" title="cer1" width="300" /><br />
Bahan isi:<br />
350 gr daging ayam cincang kasar<br />
50 gr lemak ayam poting2 kecil<br />
1 st kecap asin<br />
1 st garam halus<br />
1 st gula pasir<br />
2 sm minyak<br />
2 putih telur ayam<br />
½ st minyak wijen<br />
¼ st merica bubuk<br />
1 st bawang putih cincang goreng<br />
1 sm penuh maizena <br />
Bahan kulit:<br />
4 bt telur ayam ukuran<br />
80 gr terigu<br />
20 gr maizena<br />
150 cc air<br />
½ st garam halus<br />
1 sm mentega cair<br />
Cara membuat:<br />
1. Satukan bahan isi aduk sampai rata betul<br />
2. Bahan kulit: kocok telur, garam, beri terigu , maizena, mentega cair aduk lalu saring dan dibuat dadar tipis2 jadi kira2 6 lembar dadar<br />
3. Isi ½ atau 1/3 bag dadar dengan adonan isi, gulung spt lumpia rekatkan dg campuran terigu air yg menyerupai pasta<br />
4. Kukus 20 menit<br />
5. Setelah dingin, potong2 dan digoreng<br />
6. Sisa yang belum digoreng dimasukkan kulkas<br />
7. Hidangkan dengan sambal botolUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3709599204175925355.post-84361722804392548892011-07-01T02:50:00.000-07:002011-07-01T02:50:00.155-07:00Resep Es Krim Jepang Mochi Ice CreamI have finally got around to having instructions on <strong>How To Make Japanese Mochi Ice Cream At Home</strong>. It is really simple, any one can make this classic Japanese Ice Cream dessert, just follow this step by step recipe.<br />
Everyone loves delicious mochi, right, little golfballs sized ice-cream covered by sweetened mochi. You bite into one... first chewy sweet bliss followed by the creamy cool ice-cream heaven. <br />
A lot of store bought mochi are OK, like Mikawaya (they say they invented the Mochi Ice Cream), some are really nice ice cream, some not so nice but have you tried to make it yourself? It isn’t really hard and I am sure it is cheaper to just buy the Japanese ice cream mochi but it’s fun to do.<br />
<strong>Mochi Ice Cream Recipe</strong> (around 8 servings)<br />
Sweet rice powder 50g <br />
Sugar 100g <br />
Water 100ml <br />
Ice cream 150-200g <br />
Cornstarch as needed<br />
<strong>1 </strong>spread cornstarch onto a cutting board (use plenty so the mochi dough does not stick to the cutting board) <br />
<img alt="How To Make Japanese Mochi Ice Cream Recipe step 1" border="0" height="102" src="http://lh4.ggpht.com/_SD4eU30CWiY/SeH5SculbzI/AAAAAAAABIA/_gob-BaEqsI/How%20To%20Make%20Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%201%5B3%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="How To Make Japanese Mochi Ice Cream Recipe step 1" width="136" /> <br />
<strong>2</strong> Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. Then add the sugar and mix it well again. <br />
<img alt="how to make Japanese Mochi Ice Cream Recipe step 2" border="0" height="102" src="http://lh6.ggpht.com/_SD4eU30CWiY/SeH5S77l1_I/AAAAAAAABIE/maZR1R1xiII/how%20to%20make%20Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%202%5B3%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="how to make Japanese Mochi Ice Cream Recipe step 2" width="136" /> <br />
<strong>3</strong> Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.<br />
<img alt="how to make Japanese Mochi Ice Cream Recipe step 3" border="0" height="102" src="http://lh6.ggpht.com/_SD4eU30CWiY/SeH5Tl72BWI/AAAAAAAABII/kB6pVswpzXU/how%20to%20make%20Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%203%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="how to make Japanese Mochi Ice Cream Recipe step 3" width="136" /> <br />
<strong>4</strong> You can tell the dough is ready when it turns shiny and smooth. <br />
<img alt="make Japanese Mochi Ice Cream Recipe at home step 4" border="0" height="102" src="http://lh5.ggpht.com/_SD4eU30CWiY/SeH5T4w4SII/AAAAAAAABIM/lxkRuB4HqF8/make%20Japanese%20Mochi%20Ice%20Cream%20Recipe%20at%20home%20step%204%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="make Japanese Mochi Ice Cream Recipe at home step 4" width="136" /> <br />
<strong>5</strong> Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.<br />
<img alt="how to make Japanese Mochi Ice Cream Recipe step 5" border="0" height="102" src="http://lh4.ggpht.com/_SD4eU30CWiY/SeH5UTHxcNI/AAAAAAAABIQ/cUOzAUC9TyI/how%20to%20make%20Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%205%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="how to make Japanese Mochi Ice Cream Recipe step 5" width="136" /> <br />
<strong>6</strong> Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner. <br />
<img alt="how to make Japanese Mochi Ice Cream at home Recipe step 6" border="0" height="102" src="http://lh4.ggpht.com/_SD4eU30CWiY/SeH5VLFClPI/AAAAAAAABIU/v4Z-DYnVJ7s/how%20to%20make%20Japanese%20Mochi%20Ice%20Cream%20at%20home%20Recipe%20step%206%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="how to make Japanese Mochi Ice Cream at home Recipe step 6" width="136" /> <br />
<strong>7</strong> Keep pulling and stretching until the dough is around 2 or 3 millimetres thin. <br />
<img alt="Japanese Mochi Ice Cream Recipe step 7" border="0" height="102" src="http://lh3.ggpht.com/_SD4eU30CWiY/SeH5V2FS4oI/AAAAAAAABIY/G6ay0FoZ5ng/Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%207%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Japanese Mochi Ice Cream Recipe step 7" width="136" /> <br />
<strong>8</strong> Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size. <br />
<img alt="make Japanese Mochi Ice Cream Recipe step 8" border="0" height="102" src="http://lh3.ggpht.com/_SD4eU30CWiY/SeH5WKFh2xI/AAAAAAAABIc/mY7S_zERUW4/make%20Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%208%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="make Japanese Mochi Ice Cream Recipe step 8" width="136" /> <br />
<strong>9</strong> You are left with nice round mochi sheets. <br />
<img alt="Japanese Mochi Ice Cream Recipe step 9" border="0" height="102" src="http://lh6.ggpht.com/_SD4eU30CWiY/SeH5Wkja-nI/AAAAAAAABIg/-YkknD2QJ8s/Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%209%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Japanese Mochi Ice Cream Recipe step 9" width="136" /> <br />
<strong>10</strong> To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer. <br />
<img alt="how to cook Japanese Mochi Ice Cream Recipe step 10" border="0" height="102" src="http://lh3.ggpht.com/_SD4eU30CWiY/SeH5XZxAJGI/AAAAAAAABIk/3PJUL0y8hUU/how%20to%20cook%20Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%2010%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="how to cook Japanese Mochi Ice Cream Recipe step 10" width="136" /> <br />
<strong>11</strong> Put the ice cream onto the centre of the mochi sheet. For a nice round mochi use an ice cream scoop. Mmm, strawberry. <br />
<img alt="Japanese Mochi Ice Cream Recipe step 11" border="0" height="102" src="http://lh4.ggpht.com/_SD4eU30CWiY/SeH5X9I_I8I/AAAAAAAABIo/NmP4qIUcZs0/Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%2011%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Japanese Mochi Ice Cream Recipe step 11" width="136" /> <br />
<strong>12</strong> Fold and join the edges and then back in the freezer until it’s eating time! <br />
<img alt="how to make Japanese Mochi Ice Cream Recipe step 12" border="0" height="102" src="http://lh3.ggpht.com/_SD4eU30CWiY/SeH5YkUb64I/AAAAAAAABIs/boAlgQGILdc/how%20to%20make%20Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%2012%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="how to make Japanese Mochi Ice Cream Recipe step 12" width="136" /> <br />
This is how your mochi ice cream should look, Strawberry and Green Tea Mochi. It's best to eat these when they're slightly thawed, or else it's like biting into a little ball of rock and we all know that would be no fun:)<br />
<img alt="Japanese Mochi Ice Cream Recipe step 13" border="0" height="181" src="http://lh5.ggpht.com/_SD4eU30CWiY/SeH5ZEwPS-I/AAAAAAAABIw/VVfWxX_cykU/Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%2013%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Japanese Mochi Ice Cream Recipe step 13" width="136" /> <br />
TIP, you can use a mochi ice cream container ( the tray from mochi you have bought in a store) to help form the shape .<br />
<img align="left" alt="Japanese Mochi Ice Cream Recipe step 14" border="0" height="102" src="http://lh4.ggpht.com/_SD4eU30CWiY/SeH5aPG2KwI/AAAAAAAABI0/EBEXCMhL7T4/Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%2014%5B4%5D.jpg?imgmax=800" style="border-width: 0px; display: inline; margin-left: 0px; margin-right: 0px;" title="Japanese Mochi Ice Cream Recipe step 14" width="136" /> <img align="right" alt="Japanese Mochi Ice Cream Recipe step 15" border="0" height="102" src="http://lh6.ggpht.com/_SD4eU30CWiY/SeH5az5VpUI/AAAAAAAABI4/gulQVfbgZQ8/Japanese%20Mochi%20Ice%20Cream%20Recipe%20step%2015%5B4%5D.jpg?imgmax=800" style="border-width: 0px; display: inline; margin-left: 0px; margin-right: 0px;" title="Japanese Mochi Ice Cream Recipe step 15" width="136" /><br />
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