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Tangerang, Indonesia

Sunday, January 31, 2010

Braise Mushrooms with Egg White and Japanese Crab Meat



Buat yang suka dengan masakan yang sehat tanpa daging, boleh nih coba resep ini.

Masakan ini hanya mengandung putih telur, jamur merang, kapri dan daging kepiting imitasi.

Kebetulan aku punya banyak putih telur sisa dari hasil membuat lapis surabaya untuk teman yg anaknya berulang tahun hari minggu ini.

Saya sendiri sebetulnya kurang begitu suka dengan jamur merang karena baunya (bau tanah) yg kurang sedap, tapi setelah di masak dengan jahe, daun bawang, kaldu ayam dan sedikit arak masak hasilnya cukup memuaskan.

Bahan2 yg dibutuhkan:

  • 200 gram jamur merang ukuran sedang, potong menjadi 2 bagian
  • 6 pcs Japanese Crab Stick, rebus dan di suir
  • 100 ml putih telur, kocol lepas
  • 4 lembar jahe
  • 1 batang daun bawang iris menjadi 2 bagaian
  • 10 pcs kapri

Bumbu untuk jamur merang :

  • 1/2 gelas air matang
  • 1/4 sendok teh garam
  • 1/4 sendok teh gula
  • 1 sendok teh kaldu ayam
  • 1 sendok makan arak masak

Bumbu pengental :

  • 1/2 gelas kaldu ayam
  • 2 sendok teh tepung jagung
  • sedikit lada dan minyak wijen

Cara :

  • Masak air dengan panci kecil hingga matang, masukan jamur, rebus kurang lebih 5 menit, matikan api, keluarkan jamur dan bilas dengan air.

  • Panaskan wajan, masukan 1 sendok makan minyak sayur, masak jahe dan daun bawang hingga harum, masukan jamur dan arak masak tambahkan bumbu untuk jamur masak hingga air berkurang terakhir masukan setengah bagian dari bumbu pengental, aduk rata, angkat dan siapkan jamur diatas piring, sisihkan.

  • Panaskan wajan bersih, masukan sedikit minyak sayur tumis kapri hingga matang, angkat dan hias dibagian pinggir dari jamur merang.

  • Panaskan wajan, masukan 1 sendok makan minyak sayur, masukan crab stick, masukan bumbu pengental aduk rata, masukan putih telur dan aduk perlahan hingga mengental, angkat dan taruh diatas jamur yang sudah matang.

English version :

Ingredients :

  • 200 grams medium size straw mushrooms, cut into two
  • 6 pcs Japanese Crab Stick, tear into shreds
  • 100 ml egg white, beat thoroughly
  • 4 slices ginger
  • 1 sprig spring onion cut into 2
  • 10 pcs sugar snap pea

Braising sauce :

  • 100 ml water
  • 1/4 tsp salt and 1/4 tsp sugar
  • 1 tsp chicken powder
  • 1 tbsp cooking wine

Thickening Sauce :

  • 1/2 glass of chicken broth
  • 2 tsp cornstarch
  • A dash of pepper and sesame oil

Method :

  • In a small pan, boil some water then add mushrooms, let it boiling for 5 minuts, take them out and rinse with water.
  • Heat up 1 tbsp oil stir-fry ginger and spring onion, add in mushrooms and cooking wine and stir-fry, add braising sauce ingridients and cook until dry then add thickening sauce, mix well then take it out put on the serving plate.
  • Heat up 1 tbsp oil, stir-fry sugar snap pea until all cook then arrange on the plate that already we put the mushrooms.
  • Heat up 1 tbsp oil, add in crab stick and remaining thickening sauce and bring it to boil. Stir in egg whites and stir gently until thickens. Pour it over mushrooms and serve.

Tuesday, January 19, 2010

Braised Meigan Cai and Pork Belly


Remembering my grandpa (my dad's father), he is the one that made me loves to cook.
She teached my mom a lot of Hakka dishes then I can learn from her.
One of my favourites Hakka dishes is braised meigan cai with pork belly, I like the fragrant of mei cai after they are ready to serve.
What we need :
  • 200 grams sweet dried meigan cai (find in chinese store), rinse and soak for 20 minutes then cut into tiny slices, there are salty and sweet dried Meigan Cai
  • 200 grams of pork belly, discard the skin (rinse, pat dry and cut into 2 cm)
  • 2 cloves garlic (finely chopped)
  • 2 tablespoon of cooking wine
  • 2 tablespoon light soy sauce
  • a dash of white pepper
  • 2 tablespoon of cooking oil
  • water

How to:

Heat up the wok on medium heat and add cooking oil. Stir fry the pork belly until brown, set aside.

Put garlic into the wok, stir fry the garlic until fragrant then add the pork belly and Meigan Cai, mix well.

Then add cooking wine, light soy sauce, pepper, mix well then add water (make sure the water should be cover all the ingridients).

Lower the heat to the lowest and let it shimmering for about one hour or until the pork belly become tender.

Dish out and serve hot with Oatmeal Rice.

Wednesday, January 13, 2010

New York Cheese Cake




Happy New Year guys......

This is my first posting in this year, as my promised to my nephew Niki, here is the recipe for New York Cheese Cake that I got from here with some changing on some ingredients.

Hope he can do it as well as I do because this recipe is very easy for beginning in baking...

Cann't wait to hear the result ...:)

What we need : 15 cm diameter springform pan

First we need to :

Preheat oven at 177 celcius degrees

Grease the side of the springform pan with butter

Ingredients :

Crust :

  • 80 grams of whole wheat digestive cookies (process all the cookies in food processor until all crumbs)
  • 35 grams of unsalted butter, melted

For Crust:

  • In a medium sized bowl combine the wheat digestive crumbs, and melted butter. Press the crumbs evenly over the bottom of springform pan. Cover and refrigerate when you make the filling

Filling :

  • 1 pack of cream cheese (454 grams) at room temperature (use full fat, not reduced fat or fat free cream cheese
  • 100 grams granulated sugar
  • 1 1/2 tbspn all purpose flour
  • 1 whole egg and 1 egg yolk, at room temperature
  • 40 ml whipping cream,

For filling :

  • In medium size bowl, place the cream cheese, sugar and flour, beat on low speed until smooth (about 2 minutes), scrapping down the bowl as needed. Add the eggs one at a time, beating well each section (about 30 seconds). Scraping down the side of the bowl then add whipping cream and beat until incorporated.

  • Remove the crust from the refrigerator, pour in the filling, the place the cheese cake pan on the larger baking pan.

  • Bake for 15 minutes then lower the temperatur to 120 degrees and continue to bake more 40 minutes or until firm and only the center of the cheese cake looks a little wet and woobly.

  • Remove from oven and let it cool.

Here I decorate my cheese cake with fresh blueberries and strawberries

We need :

  • 1 tbsp of gelatin powder
  • 1 tbsp granulated sugar
  • 2 tbsp water

How to :

  • Mix all together then using double boiling method, let all the things melted, let it cool for a while and they will become thicker like gel.

  • Before they become hard, arrange the fruits that we use then brush with gelatin gel.

Notes :

Cheesecakes are cakes that should not to be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm.

The great thing about cheesecake is that it stores very well and can also be frozen. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. It can be frozen for several months. Thaw the uncovered cheesecake in the refrigerator overnight.

Indonesian version :

Yang perlu disiapkan :

  • 1 buah loyang bongkar pasang ukuran diameter 15/16 cm, lalu oleskan mentega pada sisi loyang.
  • Panaskan oven dengan suhu 175 derajat celcius.

Bahan-bahan :

Untuk dasar cake

  • 80 gram biskuit gandum, diblender hingga halus
  • 35 gram mentega tawar, dilelehkan hingga cair
  • Campur remahan biskuit gandum dan mentega cair hingga rata, lalu dipress pada bagian dasar loyang, ratakan dengan sendok hingga rapih. Simpan dalam kulkas dan dilanjutkan membuat isi/fillingnya.

Filling :

  • 1 pak cream cheese (454 gram, aku pake merk Philadelpia, kalau mau yg rasa cheesenya mantep, jangan pake yg reduced fat/fat free cream cheese), diamkan pada suhu ruangan.
  • 100 gram gula pasir halus
  • 1 1/2 sendok makan terigu
  • 2 kuning telur dan 1 putih telur, diamkan pada suhu ruangan
  • 40 ml whipping cream
  • Siapkan wadah ukuran sedang, masukan cream cheese, gula halus, terigu, kocok selama 2 menit hingga rata dengan menggunakan kecepatan sedang.
  • Bersihkan pinggiran wadah dengan spatula hingga semua bahan tercampur rata, lalu masukan telur satu persatu, aduk hingga rata.
  • Masukan whipping cream, aduk rata.
  • Keluarkan loyang dari kulkas, tuang filling ke dalam loyang, taruh loyang diatas loyang yang agak besar untuk memudahkan waktu mengeluarkan setelah pemanggangan selesai.
  • Panggang selama 15 menit, kemudian turunkan suhu ke 120 derajat celcius, panggang kembali selama kurang lebih 30-45 menit atau hingga matang. Cake akan terlihat bagian tengahnya agak basah dan mencekung ke dalam.

Perhatikan:

Jangan kaget kalau pada saat matang cake akan pecah pada bagian pinggirannya, untuk mencegah hal ini terjadi, gunakan low speed selama mengocok adonan.

Ingat cheese cake bukanlah cake yang enak kalau langsung dimakan setelah matang, cheese cake akan lebih enak dimakan setelah di simpan beberapa jam atau semalaman di kulkas.