BROWNIE COOKIES (KUKIS BROWNIES)

 It is like eating a fudge brownie and a chocolate-chip cookie

One bite it's not enough ^_^

RECIPE IN ENGLISH

BROWNIE COOKIES

(BROWNIES KUKIS)

TAKEN FROM : http://kreasinavila.blogspot.com.au

Ingredients:

4 eggs
225 grams of caster sugar
25 grams of cocoa powder (Sift together with flour)
200 grams of flour protein
125 grams of butter (melt together with DCC)
125 grams dark cooking chocolate (DCC)
1 teaspoon vanilla
Sliced ​​almonds for sprinkling on cakes

How to make:

Prepare 2 pieces of 30x30cm baking pan 2cm tall, were covered with baking paper, then smeared with butter.

Preheat the oven to 200C

Beat the eggs and caster sugar until fluffy half.

Put the flour and cocoa powder gradually and stir with a spatula

Put the butter and chocolate mixture liquid or melted chocolate into the batter then stir

Pour the batter into the pan, flatten, sprinkle with sliced ​​almonds

Oven for 15 minutes until cooked.

Remove from pan, cut into squares.

Put the cut brownies in the pan

Oven with a temperature of 120C for 30 minutes until dry

Cool and store in a sealed container

RESEP DALAM BAHASA INDONESIA

BROWNIE COOKIES

(BROWNIES KUKIS)

TAKEN FROM : http://kreasinavila.blogspot.com.au

Bahan :

4 butir telur utuh
225 gr gula kastor
25gr coklat bubuk (Ayak bersama terigu)
200gr tepung terigu
125gr mentega (Lelehkan bersama dcc)
125gr dark cooking coklat
1 sdt vanila

Almond iris utk taburan

Cara membuat :

Siapkan 2 bh loyang 30x30cm tinggi 2cm, alas dengan kertas roti, oles mentega, panaskan oven dng suhu 200C

Kocok telur dan gula kastor sampai setengah mengembang, masukan terigu dan coklat bubuk secara bertahap, aduk rata dengan spatula

Masukan campuran mentega dan coklat cair, kedalam adonan aduk rata

Tuang adonan kedalam loyang, ratakan, taburi dengan irisan almond

 Oven selama 15 menit sampai matang

Keluarkan dari loyang, potong2 kotak, tata kembali di atas loyang tipis

Oven kembali dengan suhu 120C selama 30menit sampai kering

Dinginkan, simpan dalam wadah tertutup

STEAM BLACK GLUTINUOUS RICE CAKE (CAKE KUKUS KETAN HITAM)

Black rice (also known as purple rice or forbidden rice) is a kind of sticky rice which is one of several black colour heirloom plants producing rice variants such as Indonesian black rice and Thai jasmine black rice. (source from Wikipedia)

The black glutinous rice flour is also very aromatic. Unlike the white glutinous rice flour which is bland, tasteless and scentless, the black glutinous rice imparts a waft of delightfully sweet smell with each bite you take.

This cake is really popular in my country. It is soft, airy with bits of aromatic grits from the black flour.

RECIPE IN ENGLISH

STEAM BLACK GLUTINUOUS RICE CAKE

(CAKE KUKUS KETAN HITAM)

TAKEN FROM :

 http://ummufatima-mysimplykitchen.blogspot.com.

Ingredients:

3 eggs

100 grams of caster sugar

1/2 tsp. emulsifier (Ovalet / SP / TBM)

125 grams of black glutinous rice flour

100 grams of margarine melted

1/4 tsp. vanilla powder

How To Make :

Preheat steamer.
Beat eggs, sugar and emilsifier until fluffy.
Add black glutinous rice flour and vanilli powder then stir well.
Enter melted margarine little by little, stirring gently.
Pour 18cm diameter round baking pan that has been smeared with margarine and covered with baking paper.
Steam 30-35 minutes until cooked using medium heat.
Cover steamer pot wrapped in a clean cloth so it does not drip water into the cake

RESEP DALAM BAHASA INDONESIA

STEAM BLACK GLUTINUOUS RICE CAKE

(CAKE KUKUS KETAN HITAM)

TAKEN FROM :

 http://ummufatima-mysimplykitchen.blogspot.com.

Bahan - Bahan :

3 butir telur

100 gram gula pasir halus

1/2 sdt emulsifier (Ovalet/SP/TBM)

125 gram tepung ketan hitam

100 gram margarin dilelehkan (ummi: pakai canola oil)

1/4 sdt vanili (ummi: skip)

Cara Membuat :

Panaskan kukusan.

Kocok telur, gula pasir dan emulsifier sampai mengembang

Tambahkan tepung ketan hitam dan bubuk vanilli sambil diayak dan diaduk rata.

Masukkan margarin leleh sedikit demi sedikit sambil diaduk perlahan.

Tuang di loyang bundar diameter 18cm yang dioles margarin dan dialas kertas roti.

Kukus 30-35 menit sampai matang dg api sedang.

Klo sy, biasanya tutup kukusannya di bungkus kain bersih supaya air nya tidak menetes ke cakenya.

YUMMIIEEE....



CAKWE

In Indonesia, the fried dough is famously known as cakwe. It's commonly chopped or thinly sliced then eaten for breakfast with chicken porridge or eaten as snacks with local version of chilli vinaigrette. (http://en.wikipedia.org/wiki/Youtiao)

CAKWE

TAKEN FROM : http://diajar-masak.blogspot.com.au

Ingredients:

250 gr flour

1 tbsp sugar

1/2 tsp salt

 11 g Fermipan

230 ml water

 

HOW TO MAKE :

Combine flour and fermipan.

Dissolve sugar and salt with water.

Put a mixture of sugar and salt into the flour.

Mixer until blended and smooth.

Then, set aside and cover with a wet or damp cloth.

(No need to worry if the dough is sticky on the hands because at the time the dough will be on the roll, we can sprinkle a little flour that makes the dough is not sticky)

Allow 15 minutes or the dough into a large double.

Then the dough is in the mixer again, until blended and smooth.

Then cover again and let the dough again until dough is fluffy, about 15 minutes.

Then rolled dough and cut and stack and use chopsticks and drag a little and fry

RESEP DALAM BAHASA INDONESIA

CAKWE

TAKEN FROM : http://diajar-masak.blogspot.com.au

Bahan - bahan:

250 gr terigu
1 sdm gula
1/2 sdt garam
11 gr Fermipan
230 ml air

Cara Membuatnya :

Campurkan terigu dan fermipan.

Larutkan gula dan garam dengan air.

Masukan campuran gula dan garam ke dalam terigu.

mixer hingga rata dan kalis.

Kemudian diamkan dan tutup dengan kain basah.

(Tidak perlu kawatir jika adonan lengket ditangan karena pada waktu adonan akan di roll, kita bisa taburi tepung sedikit sehingga membuat adonan tidak lengket)

Biarkan 15 menit atau adonan menjadi besar dua kali lipat.

Kemudian adonan tersebut di mixer lagi , hingga rata dan kalis.

Kemudian tutup lagi adonan dan biarkan lagi hingga adonan mengembang, kurang lebih 15 menit.

Kemudian digiling adonannya atau di roll. dan potong lalu tumpuk dan pijit pake sumpit lalu tarik dikit dan goreng  

十分に召し上がれ

एपीटिट बॉन

mabuting gana 

DULCHE DE LECHE

Dulce de Leche is basically a very dense sweetened milk with caramelized sugar. It is usually prepared by heating sweetened condensed milk for many hours until it thickens, and the sugar in the milk caramelizes, creating a confection of darker colour and quite exquisite flavour.

RECIPE IN ENGLISH

DULCHE DE LECHE

TAKEN FROM : http://simplydelish.blogspot.com.au

Many Thanks : Lina Gladman

Ingredients:

4 cans condensed milk
water

big pot

How to make:

Get couple cans (or more) of 14 ounce of condensed milk, peel the paper line.

Arrange it in a deep pot, make sure all cans are covered by the water

Boil it for 5 hours. I intentionally wanted to have a thick spreadable caramel so I went for 5 hours,

but if you wanted less thick or rather runny just reduce the boiling time, simple as that.

Make sure to check regularly the level of water have to be always covered the cans.

Let water cool completely with cans in it (I usually let them sit overnight).

Open cans & dig in! (Keep in closed can until ready to use; once open, store in fridge)

NOTE :

Remove cans from crockpot and allow to cool to the touch before opening the cans.

store in fridge.

Dulche de Leche can use this for :

spread it on bread

drizzle it on ice cream

dip Banana slice onto it

make an apple pie

make ice cream

make caramel cake

etc

Dulce de Leche terbuat dari  susu kaleng kental manis yang direbus berjam-jam didalam panci sampai mengental, hingga membentuk caramel. Dulche de Leche ini memiliki warna coklat gelap dan rasa cukup enak.

RESEP DALAM BAHASA INDONESIA

DULCHE DE LECHE

TAKEN FROM : http://simplydelish.blogspot.com.au

Many Thanks : Lina Gladman

Bahan:

4 kaleng susu kental manis

air

panci yang besar

Cara membuat:

Buang Label dari susu kaleng kental manis.

Letakkan 4 kaleng susu kental manis kedalam panic yang besar.

Tuang air kedalam panci yang telah diletakkan 4 kaleng susu kental manis. (Pastikan semua kaleng tertutup dengan air)

Rebus selama 5 jam

(Jika ingin menghasilkan karamel yang kental atau tebal dibutuhkan waktu merebus selama 5 jam, tetapi jika ingin menghasilkan karamel yang agak berair atau tidak begitu kental, kita bisa kurangi lama waktu merebusnya)

Pastikan setiap 30 menit sekali kita mengecek level airnya, jika sudah mulai agak surut, kita harus menambahkan airnya kembali.

(Pastikan air harus menutupi kaleng susu kental manis, kalau air tidak menutupi kaleng tersebut  maka kaleng tersebut akan meledak)

Setelah 5 jam atau waktu sesuai yang diinginkan, biarkan semalaman dulu..jangan langsung angkat kaleng tersebut dari panci.

Setelah keesokan harinya dan sudah dingin, kita bisa membuka kaleng tersebut, dan memindahkannya di toples yang kedap udara.

Sebaiknya disimpan di lemari es agar tahan lama.

NOTE:

Kita harus menunggu dingin dulu untuk memindahkan kaleng susu kental manis dari panci.

(lebih bagus lagi kalau ditinggalkan semalaman, baru keesokan harinya kita angkat dari panci)

Tunggu dingin dulu sebelum membuka kaleng susu kental manis tersebut.

Simpan didalam lemari es.

Dulche de Leche dapat digunakan untuk:

Olesan pada roti tawar

Taburan pada es krim

Dicelupin di pisang atau dioles diatas pisang, atau taburan diatas pisang bakar.

Membuat pie apel

Membuat es krim

Membuat kue karamel

INDONESIA FRUIT SALAD WITH SPICY PEANUT SAUCE ( RUJAK BUAH )

RECIPE IN ENGLISH

INDONESIA FRUIT SALAD WITH SPICY PEANUT SAUCE

(RUJAK BUAH)

TAKEN FROM : http://en.petitchef.com

Ingredients:

pineapple, peeled and cut

sweet potato, peeled and sliced

cucumber, peeled and cut

Spicy Peanut Sauce for Rujak Manis :

100 grams roasted/fried peanuts

250 grams coconut sugar, warmed up in a microwave for couple seconds to soften

2 tablespoons of tamarind juice

bird eye’s chilies ( as many as you like)

1/4 teaspoon dried shrimp paste (terasi), roasted

salt as desired

water

Tamarind Juice:

5 seeds of tamarind

water

 

Method:

1. In a mortar, place bird eye’s chllies and grind.  Add terasi, salt and tamarind juice.

2. Add coconut sugar, add a small amount of water at time and increase until reach the desired consistency.

3. Add garlic and peanut, pound or grind until done (do not process the peanut to smooth, but some people might like the smoother version). If the sauce is too thick, add water.

4. Serve with sliced fruits.

Cook’s Note:

 You can use a food processor to make the sauce.

 

RESEP DALAM BAHASA INDONESIA

INDONESIA FRUIT SALAD WITH SPICY PEANUT SAUCE

(RUJAK BUAH)

TAKEN FROM : http://en.petitchef.com

Bahan:

nanas, dikupas dan dipotong

ubi jalar, kupas dan iris

mentimun, dikupas dan dipotong

Saos rujak :

100 gram kacang goreng

250 gram gula merah

2 sendok makan air asam

Cabe rawit sesuai selera

1/4 sendok teh terasi (terasi), dipanggang

garam seperti yang diinginkan

air

Air asam:

5 biji asam jawa

air

Cara Membuat :

Ulek halus cabai rawit dengan menggunakan ulekan.

Tambahkan terasi, garam dan air asam.

Tambahkan gula jawa, tambahkan sedikit air sampai mencapai kekentalan yang diinginkan.

Tambahkan kacang tanah yang sudah dihaluskan, diulek sampai tercampur rata. (Jika saus terlalu kental, tambahkan air.)

Sajikan dengan buah-buahan iris.

Kemudian aduk sampai tercampur rata dengan bumbu rujak nya.

NOTE :

Menghaluskan kacang tanah bisa dengan menggunakan food processor.

YUMMIEEE