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



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