FERMENTED CASSAVA YOGHURT BROWNIES (BROWNIES TAPE YOGHURT)

I USED THIS FOOD FOR PARTICIPATING IN INDONESIAN FOOD BLOGGER  CHALLENGE #12 CASSAVA & YOGURT.

THIS CAKE IS MY CREATION.

IT TASTES VERY YUMMY AND THE FLAVOUR IS VERY UNIQUE.

PLEASE TRY THE RECIPE YOUR SELF.

AND FOR PARTICIPATING IN NATURAL COOKING CLUB "CHOCOLATE WEEKS"

RECIPE IN ENGLISH

FERMENTED CASSAVA YOGHURT BROWNIES 

(BROWNIES TAPE YOGHURT)

BY :

ME (WIDYA SRI RUSDIANTI)

INGREDIENTS:

125 grams butter, melted

100 grams vanilla yoghurt

225 grams choco chips, melted

3 eggs

125 grams white sugar

150 grams fermented cassava, mashed with fork

50 grams flour

25 grams choco powder

25 grams milk powder

1/4 teaspoon baking powder

Almond for topping

1 teaspoon vanilla powder

HOW TO MAKE:

Mix melted butter & choco chips evenly. 

Mix mashed fermented casava with yoghurt using spoon

Beat egg, sugar and vanilla with hand mixer for 3 minutes

Add mixture of mashed fermented cassava & yoghurt, beat for 1 minute

Add mixture of melted butter and choco chips, mix well with spatula

Add flour, choco powder and milk powder, mix well with spatula

Pour the dough into brownies pan which has been brushed with margarine and sprinkled with flour

Put almond flakes on top of the dough

Bake in the oven on 180 degree celcius for 45 minutes

Check with skewer to see if it's done

Take out of the oven and let stand to  cool down.

RESEP DALAM BAHASA INDONESIA

FERMENTED CASSAVA YOGHURT BROWNIES 

(BROWNIES TAPE YOGHURT)

BY :

ME (WIDYA SRI RUSDIANTI)

BAHAN YANG DIBUTUHKAN:

125 gram buter, lelehkan

100 gram yoghurt rasa vanila

225 gram coklat chip, lelehkan

3 butir telur
125 gram gula pasir
150 gram tape singkong, haluskan dengan garpu
50 gram tepung terigu
25 gram coklat bubuk
25 gram susu bubuk
1/4 sendok teh baking powder
Kacang almond untuk taburan diatas kue
1 sendok teh vanila bubuk

CARA MEMBUAT:

Campur jadi satu lelehan mentega dan coklat chip, aduk sampai rata. 

Campur jadi satu tape singkong yang sudah dihaluskan dan yoghurt dengan menggunakan sendok.

Kocok telur, gula dan vanila bubuk dengan mikser selama 3 menit.

Masukkan campuran tape dan yoghurt, kocok selama 1 menit dengan mikser.

Tambahkan campuran buter dan coklat chip, aduk merata dengan menggunakan spatula.

Tambahkan tepung terigu, coklat bubuk, dan susu bubuk, aduk rata dengan spatula.

Tuang adonan kedalam loyang brownies yang telah dioles mentega dan ditaburi dengan tepung.

Taburi bagian atas adonan brownies dengan kacang almond.

Panggang selama 180 derajad celcius selama 45 menit.

Cek kematangan dengan menusuk adonan dengan menggunakan tusukan sate.

Keluarkan dari oven dan biarkan dalam keadaan dingin.

ಬಾನ್ appetit

बॉन एपेतीत

ボナペティ

Бон апети

bon appetit

Dobar tek

SEAFOOD CURRY UDON

I USED THIS FOOD FOR PARTICIPATING IN INDONESIAN FOOD BLOGGER  CHALLENGE #11 NOODLE.

IT TASTES VERY YUMMY AND THE FLAVOUR IS VERY UNIQUE.

PLEASE TRY THE RECIPE YOUR SELF.

RECIPE IN ENGLISH

SEAFOOD CURRY UDON

BY :

ME (WIDYA SRI RUSDIANTI)

INGREDIENTS:

2 pieces crumbed prawn cutlet

5 pieces prawn

5 pieces pineapple cut squid

1 boiled egg

1 blocks Japanese Curry Roux

1/2 Onion

Udon noodle as you wish

3 tablespoon Tsuyu Soup Stock

200 ml water for mixing with Tsuyu Soup Stock

120 ml water to be mix with Japanese Curry Roux

1 chopped spring onion for sprinkle

1 teaspoon of Grated Ginger pickle

HOW TO MAKE :

CRUMBED PRAWN CUTLET

TAKEN FROM:

https://lovewithfood.com

INGREDIENTS:

1 kg green king prawns, peeled and deveined

1/3 cup plain flour

Pinch of black pepper

2 eggs, lightly beaten

1/3 cup fine dried breadcrumbs 

Vegetable oil, for deep-frying

HOW TO MAKE:

Season the flour with pepper. Place the flour mixture and breadcrumbs on flat plates, and the beaten eggs in a shallow dish.

Pat the prawns dry and coat them with the flour mixture. 

Dip them in the egg and roll in the breadcrumbs. 

Refrigerate the crumbed prawns for about 15 minutes to help the coating adhere.

Pour the vegetable oil into a deep-fryer or a medium sized heavy-based saucepan to a depth of 5 cm. Heat the oil to 190 degrees C.

Fry the prawns a few at a time until golden brown, about 2 minutes per side. 

Using a slotted spoon, remove the prawns and drain on paper towels. 

HOW TO MAKE SEAFOOD CURRY

Cutting the onion into small pieces. set aside.

Filled the pan with 120 ml water per currry roux block.

Bring the water to boil and then add the onion, prawn, and squid.

Simmer until the onion and the seafood soften.

Add 1 blocks of curry roux into the boiling water.

Keep stirring until the curry sauce is thick and smooth.

Set aside.

HOW TO MAKE THE TSUYU SOUP

Boil 200 ml water.

Add 3 tablespoons of tsuyu soup stock.

Mix well.

Set aside

HOW TO SERVE:

Boil the udon noodle in hot water for few minutes before draining well in a colander.

Place your cooked udon noodle in a bowl.

Add the Tsuyu Soup.

Add Crumbed Prawn Cutlet, Boiled egg, grated ginger pickle and then seafood curry

garnish with chopped spring onion.

Serve immediately.

RESEP DALAM BAHASA INDONESIA

SEAFOOD CURRY UDON

BY :

ME (WIDYA SRI RUSDIANTI)

BAHAN YANG DIGUNAKAN:

2 potong udang tepung panir

5 potong udang

5 potong cumi yg dipotong seperti nanas

1 telor rebus

1 bongkah kaldu kari Jepang (Japanese Curry Roux)

1/2 bawang Bombay

Mie udon sesuai selera

3 sendok makan Tsuyu

200 ml air untuk dicampur dengan Tsuyu.

120 ml air untuk dicampur dengan kaldu kari Jepang.

1 daun bawang iris untuk taburan

1 sendok teh acar jahe parut.

CARA MEMBUAT :

UDANG TEPUNG PANIR

TAKEN FROM:

https://lovewithfood.com

BAHAN YANG DIGUNAKAN:

1 kg udang kupas besar

1/3 cangkir tepung terigu

Sejumput lada hitam

2 telur, dikocok.

1/3 cangkir tepung roti

Minyak goreng

CARA MEMBUAT:

Bumbui tepung dengan lada. Letakkan campuran tepung dan tepung roti di piring datar dan telor yg dikocok di atas wadah ceper. 

Keringkan udang dan lumuri dengan campuran tepung.

Celupkan ke dalam telur lalu gulingkan di tepung roti.

Dinginkan udang bertepung tersebut selama 15 menit dalam kulkas untuk memperkuat lapisan tepungnya.

Tuang minyak goreng ke deep fryer atau penggorengan sedang sampai 5 cm.

Panaskan minyak sampai 190 derajat celcius.

Goreng udang sedikit demi sedikit sampai kecoklatan, kira-kira 2 menit setiap sisinya.

Angkat udang dan tiriskan di atas tissue makan.

CARA MEMBUAT SEAFOOD KARI:

Potong bawang menjadi potongan kecil lalu sisihkan.

Isi panci dengan 120 ml air untuk setiap bongkah kaldu kari.

Didihkan air lalu masukkan bawang, udang, dan cumi.

Tunggu sampai bawang dan seafood lunak.

Masukkan 1 blok kaldu kari ke dalam air mendidih.

Terus aduk sampai sausnya mengental dan halus.

Sisihkan.

CARA MEMBUAT KUAH SUP (TSUYU):

Didihkan 200 ml air.

Tambahkan 3 sendok makan kecap tsuyu.

Aduk rata.

Sisihkan.

CARA MENYAJIKANNYA:

Rebus mie udon dalam air panas selama beberapa menit sebelum ditiriskan.

Letakkan mie udon dalam mangkok.

Tambahkan kuah sup atau tsuyu

Tambahkan udang tepung panir, telor rebus, jahet parut acar dan kari seafood.

Taburi dengan potongan daun bawang.

Sajikan hangat-hangat.

FEUILLE MILLE WITH VANILLA CUSTARD FILLING

FEUILLE MILLE (meaning "a thousand leaves"), is a the name of French dessert made by layering baked puff pastry dough with crème patisserie (pastry cream).

FEUILLE MILLE is very popular in Morocco and sold in many bakeries.

The taste is very yummy and creamy on every layer, and very easy to make this cake.

Let’s we try to make this cake.

THIS TIME, I WANT TO SUBMIT A REPORT TO THE INDONESIAN FOOD BLOGGER (IDFB #10)

RECIPE IN ENGLISH

FEUILLE MILLE WITH VANILLA CUSTARD FILLING

TAKEN FROM :

Sedap Sekejap

MODIFIED BY:

WIDYA SRI RUSDIANTI

INGREDIENTS:
1-2 sheets ready-made puff pastry, cut into 25X10 cm

SPREAD:

1 egg white, beaten off

TOPPING:

2 tablespoons granulated sugar

50 grams almond slice, crushed

INGREDIENTS FOR CUSTARD: 

250ml milk
60 grams of sugar
1/8 teaspoon salt
15 grams of corn starch
5 grams of flour custard
2 egg yolks, beaten off
1/2 teaspoon vanilla paste
1 tablespoons of margarine

COMPLEMENT:
Caster sugar, for sprinkling

How to make Puff:

Smear puff with white egg. Then sprinkle the topping ingredients.

Put into  oven with low fire with temperature of 180 degrees Celsius for 20 minutes until cooked and dry. Set aside.

Filling ingredients: boil milk, sugar, salt, corn starch, and custard flour, stir until bubbling. Turn off the heat. Insert the egg yolks and stir quickly. Turn the stove back on. Stir until popped again. Add vanilla paste, stir well. Lift.

Add the butter, stir until fused. Let it cool and set aside.

Cut puff into 3 pieces. Apply the filling a bit thick. Stack with a puff piece. Rub again with a smear. Stacks again.

Serve after sprinkled with caster sugar

RESEP DALAM BAHASA INDONESIA

FEUILLE MILLE WITH VANILLA CUSTARD FILLING

TAKEN FROM :

Sedap Sekejap

MODIFIED BY:

WIDYA SRI RUSDIANTI

BAHAN:

1-2 lembar puff pastry sudah jadi, potong 25x10 cm

BAHAN OLESAN:

1 putih telur, kocok lepas 

BAHAN TABURAN:

2 sendok makan gula pasir 

50 gram almond slice, remahkan

BAHAN ISI:

250 ml susu cair
60 gram gula pasir
1/8 sendok teh garam
15 gram maizena
5 gram tepung custard
2 kuning telur, kocok lepas
1/2 sendok teh pasta vanilla
1 sendok makan mentega

PELENGKAP:
gula halus, untuk taburan

CARA MEMBUAT: 

Puff : Oles lembaran puff pastry dengan bahan olesan. Taburkan bahan taburan.

Oven dengan api bawah suhu 180 derajat Celcius 20 menit hingga matang dan kering. Sisihkan.

Isi : Rebus susu cair, gula pasir, garam, maizena, dan tepung custard  sambil diaduk sampai meletup-letup. Matikan api. Masukkan kuning telur. Aduk cepat. Nyalakan kembali. Aduk hingga meletup kembali. Tambahkan pasta vanila. Aduk rata. Angkat.

Tambahkan mentega  sambil diaduk hingga menyatu. Biarkan dingin dan sisihkan.

Belah  puff 3 bagian. Oleskan isi agak tebal. Tata pelengkap. Tumpuk dengan satu bagian puff. Oles lagi dengan olesan. Tata pelengkap. Tumpuk kembali.

Sajikan setelah ditabur gula halus.