MACAROON CHOCOLATE FILLINGS

RECIPE IN ENGLISH

CHOCOLATE  FILLING MACAROON

TAKEN FROM:

NENIS YASMINE CAKES

MODIFIED BY:

WIDYA SRI RUSDIANTI

MATERIALS A:

150g Almond powder

150g icing sugar

55g egg whites

1 drop of orange dye

MATERIAL B:

150g granulated sugar

40g water

55g egg whites

HOW TO MAKE:

Blend ground almond and icing sugar until smooth, then filter using a fine sieve.

Beat the egg whites until 55 grams softpeak.

Meanwhile boil water and sugar over medium heat until the temperature reaches 115 degrees Celsius (use long thermometer) and slightly thickened sugar water.

Add the sugar water while still hot into the expanding egg white mixture, mix using a mixer until egg temperatures warms up (*)

In another bowl, mix ingredients A (without coloring) stir with a wisk, then add the egg white mixture (*),stir with  whisk until well blended and then put orange dye.

Put in a piping bag, cut the tip of the piping bag and squeeze on a baking sheet

Let stand for 45 minutes.

Bake at 150 degrees Celsius for 15 minutes.

TIPS:

Use a non-stick wax paper or parchment paper.

Draw circles with a coin and give 3 cm distance between the circles.

FILLING:

GANACHE:

Steam 125gram whipping cream, add 110gram  dark chocolate and 30gram butter, and stir to cool.

CHEESE FILLING:

Beat 130g cream cheese until soft, then insert the ganache, beat until blended, ready to use as macaroons filling.

Take a piece of macaroon, spread the ganache filling, cover with the other piece.

Before you consume, put macaroon into a closed container such as Tupperware, let stand for 1 night in the refrigerator, ready to eat on the next day.

RESEP DALAM BAHASA INDONESIA

MACAROON

TAKEN FROM :

NENIS YASMINE CAKES

MODIFIED BY :

WIDYA SRI RUSDIANTI

BAHAN A :

150g Almond bubuk

150g icing sugar

55g putih telur

1 tetes pewarna orange

BAHAN B:

150g gula pasir

40g air

55g putih telur

CARA MEMBUAT :

Almond bubuk dan icing sugar diblender sampai halus, lalu disaring pakai saringan halus.

Kocok 55 gram putih telur sampai softpeak (kental dan berjejak).

Sementara itu masak air dan gula pasir dengan api sedang hingga mencapai suhu 115 derajad celcius (pakai termometer panjang) dan air gula sedikit mengental.

Panas-panas masukan air gula ke dlm adonan putih telur yg mengembang, dimixer sampai suhu telur hangat. (*)

Dalam wadah lain,campur bahan A (tanpa pewarna) aduk dengan wisk, lalu masukan adonan putih telur (*) , aduk dg wisk sampai tercampur dan beri pewarna orange.

Masukan dalam piping bag, gunting ujung piping bag dan semprotkan ke atas loyang

Biarkan selama 45 menit.

Panggang dengan suhu 150 derajad celcius selama 15 menit.

TIPS:

Gunakan lah kertas minyak atau kertas roti yang antoi nempel.

Gambar bulatan-bulatan dengan uang logam dan masing-masing di beri jarak 3 cm.

FILLING:

GANACHE

125gram whipping cream ditim, masukan 110gram dark chocolate dan 30gram butter, aduk rata dinginkan. 

CHEESE FILLLING:

Kocok 130g cream cheese smp lembut, lalu masukan ganache, kocok sampai rata, siap digunakan sebagai filiing maccarons. 

Ambil sekeping macaron, semprotkan ganache filling tadi, tutup dengan keping satunya lagi.

Sebelum dikonsumsi, masukan macaron ke dlm wadah misal tupperware tertutup, diamkan 1 malam di dalam kulkas, besoknya siap disantap.

GOOD LUCK 

NCC STYLE SWEET BREAD (ROTI MANIS ALA NCC)

RECIPE IN ENGLISH

NCC STYLE SWEET BREAD

(ROTI MANIS ALA NCC)

Modified by:

Myself

(WIDYA SRI RUSDIANTI)

INGREDIENTS:

500gr high gluten flour

125gr caster sugar

1 sachet of instant yeast (approx. 11 gr.)

20gr milk powder

4 egg yolk

100 gr margarine

200ml fresh milk

2 gr bread improver

HOW TO MAKE:

Mix all dry ingredients into a bowl

Add egg and fresh milk while mixing with mixer

When all mixed well, add margarine and salt and knead until dough becomes elastic.

Put dough to rest for 1 hour.

After the dough grow in size, cut it to make 60 gram pieces each

Let stand for another 15 minues, then put filling and shape as you wish.

Put dough to rest for another 1 hour.

After 1 hour, brush the top part with a mixture of egg yolk and 1 teaspoon of honey.

Bake for 15 minutes at 180 degree celcius.

RESEP DALAM BAHASA INDONESIA

NCC STYLE SWEET BREAD

ROTI MANIS ALA NCC

Modified by:

Myself

(WIDYA SRI RUSDIANTI)

BAHAN YANG DIBUTUHKAN:

500gr tepung cakra

125gr gula halus

1bgks fermipan

20 gram susu bubuk

4btr kuning telur

100gr margarin

200ml susu cair dingin

2 gram bread improver

CARA MEMBUATNYA:

Campur semua bahan kering ke dalam wadah

Masukkan telur dan susu cair dingin sambil dikocok dengan mixer

Setelah tercampur masukkan margarin dan garam sambil diuleni sampai elastis

Diamkan selama 1 jam, setelah mengembang timbang adonan masing-masing 60 gram.

Diamkan lagi selama 15 menit.setelah itu baru siap diisi dan dibentuk sesuai selera

Diamkan lagi selama 1 jam, setelah mengembang oles atasnya dengan kuning telur dari 1 butir telur plus 1 sdt madu dikocok rata pake garpu, panggang selama 15 menit dengan suhu 180 derajad celcius.

YUMMY

PRAWN NOODLE MALAYSIAN STYLE (MEE UDANG MALAYSIA)

RECIPE IN ENGLISH

PRAWN NOODLE MALAYSIAN STYLE

(MEE UDANG MALAYSIA)

BY:

ME (WIDYA SRI RUSDIANTI)

INGREDIENTS: 

1 kg of egg noodles

2 liters of water

500 grams of shrimp size

1 tablespoon ground pepper

2 tablespoons shrimp paste

6 tablespoons tomato sauce

2 tablespoons chili sauce ABC

1 piece of potato, boiled and mashed (optional-For thicken the sauce)

sugar and salt to taste

FINE SPICES:

4 spring onions

3 cloves of garlic

1 tablespoon dried shrimp

1/2 inch ginger

COMPLEMENTARY INGREDIENTS:

Sprouts and cabbage leaves (boiled until wilted)

fried onions

Boiled egg split into two

Fried tofu to taste

HOW TO MAKE THE SOUP:

Boil shrimp with 2 liters of water until cooked.

Then strain and grab the shrimp and put the shrimp on the plate.

(shrimp broth should not be discarded)

Puree onion, garlic, ginger, dried shrimp and pepper powder.

Heat oil and saute ground spices until fragrant.

Add into the shrimp broth.

Let the broth until boiling.

Add tomato sauce, chili sauce and shrimp paste. Stir well.

Add salt and sugar. Stir well and leave a few minutes.

Add potatoes that have been mashed to thicken the gravy.

HOW TO PRESENT:

Put the noodles into a bowl

Place the bean sprouts and cabbage leaves over noodles.

Place the egg over the noodles.

Place the shrimp stew over noodles.

Put the fried tofu over noodles.

Pour soup into bowls

Sprinkle on top with fried onions

RESEP DALAM BAHASA INDONESIA

PRAWN NOODLE MALAYSIAN STYLE

(MEE UDANG MALAYSIA)

BY:

ME (WIDYA SRI RUSDIANTI)

BAHAN YANG DIBUTUHKAN:

1 kg mie telur

2 liter air

500 gram udang ukuran besar

1 sendok makan merica bubuk

2 sendok makan petis udang

6 sendok makan saus tomat

2 sendok makan saus sambal ABC

1 buah Kentang, direbus dan di haluskan (optional- utk mengentalkan kuah)

gula dan garam secukupnya

BUMBU HALUS:

4 siung bawang merah

3 siung bawang putih

1 sendok makan udang kering

1/2 inci jahe

BAHAN PELENGKAP:

Toge and daun sawi (direbus hingga layu)

Bawang goreng

Telor rebus belah menjadi dua

Tahu goreng sesuai selera

CARA MEMBUAT:

Rebus udang dengan 2 liter air hingga matang.

Kemudian saring dan ambil udang, dan letakkan udang di piring. 

(kaldu udang jangan dibuang)

Haluskan bawang merah, bawang putih, jahe,udang kering dan lada bubuk.

Panaskan minyak goreng dan tumis bumbu halus sampai harum.

Masukkan kedalam kaldu udang.

Biarkan sampai kuah kaldu mendidih.

Masukkan saus tomat, saus sambal dan petis udang. Aduk rata.

Masukkan garam dan gula. Aduk rata dan biarkan beberapa menit.

Masukkan kentang yg sudah dihaluskan untuk mengentalkan kuah.

CARA MENYAJIKAN:

Letakkan mie kedalam mangkuk

Letakkan tauge dan daun sawi diatas mie.

Letakkan telor diatas mie.

Letakkan udang rebus diatas mie.

Letakkan tahu goreng diatas mie.

Tuang kuah kedalam mangkuk 

Taburkan diatasnya dengan bawang goreng

COOKIES WITH PINEAPPLE FILLING (NASTAR)

RECIPE IN ENGLISH

COOKIES WITH PINEAPPLE FILLING

(NASTAR)

TAKEN FROM:

http://www.yenniscake.com

INGREDIENTS FOR COATIANG:

150 grams of butter

100 grams of margarine

90 grams of caster sugar

3 egg yolks

50 gr milk powder

350 gr flour (approximately)

1/2 tsp vanilla powder

BRUSHING MIXTURE:

2 egg yolks

1/2 tsp honey

1 tsp water

1 tsp cooking oil

PINEAPPLE JAM:

1 pineapple, peeled, grated

200 grams sugar

2 cm cinnamon

2 cloves

HOW TO MAKE:

JAM:

cook Pineapple until thick, add sugar, cinnamon and cloves, and cook again until the jam can be molded.

Once cool, shape it round, store in the refrigerator.

SKIN:

Beat the butter, margarine, vanilla, caster sugar briefly .

Add the egg yolks one at a time, mix well.

Add the mixture of flour and milk powder, use a wooden spoon to stir.

Rest the dough in the refrigerator for about 1 hour.

Remove the dough, let it soften a bit, take a pinch of dough, fill with the jam, round it off.

Arrange on a baking sheet that has been spread with thin layer of margarine, give enough space in-between (not too close to each other) .

RESEP DALAM BAHASA INDONESIA

COOKIES WITH PINEAPPLE FILLING

(NASTAR)

TAKEN FROM:

http://www.yenniscake.com

BAHAN KULIT:

150 gr mentega

100 gr margarin

90 gr gula halus

3 bt kuning telur

50 gr susu bubuk

350 gr tepung terigu (kurang lebih)

1/2 sdt vanili bubuk

OLESAN (ADUK):

2 bt kuning telur

1/2 sdt madu

1 sdt air

1 sdt minyak goreng

SELAI NANAS:

1 buah nanas palembang, kupas, parut

200 gr gula pasir

2 cm kayu manis

2 btr cengkeh

CARA MEMBUAT:

SELAI NANAS:

Masak nanas sampai airnya tinggal sedikit, masukkan gula pasir, kayumanis dan cengkih, masak lagi sampai jadi selai/liat dan bisa dibentuk.

Setelah dingin bentuk bulat bulat, simpan di lemari es.

KULIT NASTAR:

Kocok mentega, margarin, vanili, gula halus sebentar aja asal lembek.

Masukkan kuning telur satu persatu, aduk rata.

Masukkan campuran tepung terigu dan susu bubuk, aduk pakai sendok kayu.

Istirahatkan adonan didalam lemari es selama kurang lebih 1 jam.

Keluarkan adonan,biarkan sedikit lembut, ambil sejumput adonan, isi dengan selai yang sudah dingin, bulatkan.

Tata diatas loyang yang sudah dioles margarin tipis tipis, atur jangan terlalu berdekatan.

YUMMIIEEE

SPRING ROLL SEMARANG STYLE (LUMPIA SEMARANG)

I USED THIS FOOD FOR PARTICIPATING IN MONTHLY EVENT PAWON IBU #24 . 

IT TASTES VERY YUMMY

RECIPE IN ENGLISH

SPRING ROLL SEMARANG STYLE

(LUMPIA SEMARANG)

Taken From:

http://bunda-adit.blogspot.com

INGREDIENTS:

400 g of boiled bamboo shoots, cut into small matchsticks

200g prawn, peeled and chopped

200 g chicken meat, minced

2 tablespoons of finely ground dried shrimp

3 tbsp. olive oil

6 cloves garlic, minced

8 grains of red onion, chopped

4 spring onion, thinly sliced

50 sheets of spring roll skin sized 190 x 190 mm

egg white to stick the skin 

SEASONING STIR TOGETHER:

2 tsp. sesame oil

2 tablespoons soy sauce

1 tablespoon soy sauce

1 tsp. pepper

1 tsp. salt

1 tbsp. sugar

HOW TO MAKE:

Heat olive oil, sauté garlic and onion until cooked. Add chopped chicken, stir until it changes colour.

Add chopped shrimp, bamboo shoots and dried shrimp. Stir until the prawns change colour.

Insert the seasoning mixture and sliced ​​scallions. Stir well and cook until all the ingredients are cooked and spices infused. Remove and let cool.

Take a sheet of spring roll skin, give 1 tablespoon dough. Fold the left side and the right side to the middle and then roll with egg white paste. Repeat until all are used up.

Fry with lots of oil and heat until cooked and lightly browned. Remove and drain.

RESEP DALAM BAHASA INDONESIA

SPRING ROLL SEMARANG STYLE

(LUMPIA SEMARANG)

Taken From:

http://bunda-adit.blogspot.com.au/

BAHAN YANG DIGUNAKAN:

400 g rebung yang sudah direbus, potong korek api kecil

200 g udang kupas, cincang

200 g daging ayam, cincang

2 sdm ebi yang sudah dihaluskan

3 sdm olive oil

6 siung bawang putih, cincang

8 butir bawang merah, cincang

4 batang daun bawang, iris halus

50 lembar kulit lumpia ukuran 190 x 190 mm

putih telur untuk merekatkan

BUMBU, ADUK JADI SATU:

2 sdt minyak wijen

2 sdm kecap manis

1 sdm kecap asin

1 sdt merica bubuk

1 sdt garam

1 sdm gula pasir

CARA MEMBUAT:

Panaskan olive oil, tumis bawang putih dan bawang merah hingga matang. Masukkan ayam cincang, aduk-aduk hingga berubah warna.

Tambahkan udang cincang, rebung dan ebi. Aduk hingga udang berubah warna.

Masukkan campuran bumbu dan irisan daun bawang. Aduk rata dan masak hingga semua bahan matang dan bumbu meresap. Angkat dan dinginkan.

Ambil selembar kulit lumpia, beri 1 sdm adonan isi. Lipat sisi kiri dan sisi kanan ke tengah lalu gulung dan rekatkan dengan putih telur. Lakukan hingga seluruh bahan habis.

Goreng dengan minyak yang banyak dan panas hingga matang dan berwarna kecoklatan. Angkat dan tiriskan.

PLEASE TRY AND ENJOY…