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



DONAT KENTANG (POTATO DONUTS)

RECIPE IN ENGLISH

POTATO DONUTS

(DONAT KENTANG)

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

Ingredients:

500g flour

50g milk powder

11g instant yeast

100g sugar

200g potato

100ml cold water

4 egg yolk

75g butter

1/2 tsp. salt

How To Make :

Wash potatoes, steam until tender and cooked, remove from heat. Peel the skin while still hot, then immediately mash it using potato masher (a fork also works fine). Set aside to cool.

Combine flour, milk powder, yeast and sugar in a mixing bowl.

Add the blended potato, egg yolk and water, mix well until half smooth.

Add in butter and salt then knead until the dough is smooth (don't stick on hands).

Remove the dough from the bowl and shape it into a ball and place it in a clean bowl. Let the dough stand for +/-15 minutes to inflate.

Divide the dough into small portions of about 50g each and mould them into smooth balls. Leave them to rest for 20 minutes to inflate.

Then shape them into ring doughnuts.

Heat oil in a skillet over medium heat. Put the dough one by one. Pour the oil over the dough’s until get fluffy and cooked.

Remove and drain.

Place donuts on a wire rack

Coat the doughnuts as you wish and serve.

 

RESEP DALAM BAHASA INDONESIA

POTATO DONUTS

(DONAT KENTANG)

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

Bahan:

500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan dan dinginkan
100 gr gula pasir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin

Cara membuatnya:

Dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus, tuang telur dan air dingin, uleni hingga rata dan setengah kalis.

Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.

Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.

Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.

Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.

召し上がれ

bon appetit

ROTI MANIS COKLAT (CHOCOLATE BREAD)

RECIPE IN ENGLISH

ROTI MANIS COKLAT

(CHOCOLATE BREAD)

Taken From : http://www.resep-masakan.web.id

Water Roux :

50 grams of high protein flour
250 ml of water

Ingredients:

125 grams of water roux
250 grams of high protein flour
100 grams of cake flour
10 grams of instant yeast
100 ml of water
35 grams of butter
27 grams of milk powder
30 grams of sugar
¼ tsp salt

Spread (mix) :

1 egg yolk
1 tsp honey
1 tsp milk powder
1 tsp water

Contents:

 chocolate sprinkle to taste

Water Roux:

Mix flour with water.
Cook until thickened but do not boil or thick rough. Remove and let cool.
Take as much as 125 grams. The rest can be stored in the refrigerator to be used again, as long as the color is not changed.

How to Make Bread:

Combine all dry ingredients and stir well.
Enter the cold starter dough, butter and pour a little water.
Knead until the dough becomes smooth and elastic.
Spherical shape, then cover with a towel, let stand 1 hour or until the dough at room temperature depends to 2 times greater.
Take the dough, put the stuffing chocolate srpinkle then rounded shape or form according to taste, let stand until dough is fluffy again.
Brush with egg yolk and sprinkle chocolate sprinkle on top, bake for 10 minutes (preferably using fire up).
Remove and spread with a little butter.

RESEP DALAM BAHASA INDONESIA

ROTI MANIS COKLAT

(CHOCOLATE BREAD)

Taken From : http://www.resep-masakan.web.id

Water Roux

50 gram tepung terigu protein tinggi

250 ml air

Bahan:

125 gram water roux

250 gram tepung terigu protein tinggi

100 gram tepung terigu protein sedang

10 gram ragi instant

100 ml air

35 gram mentega

27 gram susu bubuk

30 gram gula

¼ sdt garam

Olesan (aduk rata)

1 kuning telur

1 sdt madu

1 sdt susu bubuk

1 sdt air

Isi :

Meises secukupnya

Atau isian yang lain sesuai selera

Water Roux :

Campurkan terigu dengan air.

Masak hingga mengental tapi tidak sampai mendidih atau bergerindil. Angkat dan dinginkan.

Ambil sebanyak 125 gram. Sisanya bisa disimpan di kulkas untuk dipakai lagi, asalkan warnanya tidak berubah.

Cara Membuat Roti :

Campurkan semua bahan kering, aduk.

Masukkan adonan starter yang sudah dingin, mentega dan kucuri air, sedikit-sedikit.

Uleni adonan hingga menjadi kalis dan elastis.

Bentuk bulat, lalu tutup dengan serbet, diamkan 1 jam atau tergantung suhu ruangan hingga adonan menjadi 2 kali lipat.

Ambil adonan, beri isian bentuk bulat atau bentuk sesuai selera, diamkan hingga adonan kembali mengembang.

Olesi dengan kuning telur, dan taburkan meises diatasnya, panggang selama 10 menit(disarankan memakai api atas).

Angkat dan olesi dengan sedikit butter.