BAHAN:
cornflak
e fuiles
cookies
BAHAN:
180 gram putih telur
180 gram tepung gula
1/8 sendok teh garam
75 gram tepung terigu
1/8 sendok teh vanili
70 gram mentega, dilelehkan
BAHAN TABURAN:
25 gram cornflake, diremas-remas
25 gram kacang mede sangrai, dicincang
cara membuat:
1. Kocok putih telur sampai setengah mengembang. Masukkan gula pasir
sambil dikocok hingga mengembang dan kaku. Masukkan garam, aduk
rata.
2. Tambahkan tepung terigu sambil diayak dan diaduk rata. Masukkan
mentega leleh, aduk sampai rata sekali.
3. Sendokkan adonan ke dalam plastik segitiga, gunting kecil.
4. Semprotkan adonan melingkar ke atas loyang yang dialasi silpat.
Ratakan dengan sendok sampai tipis. Taburkan cornflake dan kacang
mede. Oven selama 15 menit dengan suhu 130 derajat Celsius sampai
kecokelatan dan kering.
Untuk 200 gram
BAHAN
mocha
mamon
cake
7 kuning telur
75 gram palmsuiker 100 ml air
175 gram tepung terigu protein rendah
10 gram tepung maizena
15 gram susu bubuk
125 gram mentega, dilelehkan
1 sendok teh baking powder
1/2 sendok teh vanili
1/2 sendok teh garam
1/2 sendok makan moka pasta
300 gram putih telur 150 gram gula pasir
1/2 sendok teh garam
1 sendok teh cream of tar tar
BAHAN TABURAN:
Mentega Palmsuiker untuk taburan
cara membuat:
1. Kocok telur dan gula sampai kental. Masukkan air, kocok
rata.
2. Tambahkan tepung terigu, maizena, susu, baking powder,
vanili, dan garam sambil diayak dan diaduk rata. Tambahkan
mentega cair dan moka pasta. Aduk rata. Sisihkan.
3. Kocok putih telur dan cream of tar tar sampai setengah
mengembang. Tambahkan gula sambil dikocok mengembang.
4. Sendokkan putih telur ke dalam campuran tepung, aduk
perlahan.
5. Tuang adonan ke dalam cetakan oval kecil yang dioles
margarin. Oven sampai matang.
6. Hias dengan olesan mentega dan taburan palmsuiker.
Untuk 12 buah
BAHAN:
chocolate
polvoron
15 gram mentega
75 gram mentega putih
200 gram tepung terigu, disangrai sampai kekuningan lalu timbang lagi menjadi 150 gram
40 gram susu bubuk
60 gram susu bubuk cokelat instan
75 gram gula pasir halus
20 gram pinipig atau poha (untuk kue-kue India)
20 gram rice crispy chocolate
25 gram mentega 75 gram mentega putih
cara membuat:
1. Lelehkan mentega putih dan mentega. Angkat dari api. Sisihkan.
2. Ayak tepung, susu bubuk, dan susu bubuk cokelat instan.
3. Tambahkan gula dan campuran mentega. Aduk rata menggunakan garpu. Masukkan poha
dan rice crispy chocolate, aduk rata.
4. Celupkan cetakan Polvoron ke dalam gula pasir halus. Cetak kue sampai habis.
5. Bungkus kue menggunakan plastik warna warni lalu pilin kedua ujungnya agar kedap
udara.
Untuk 40 buah
BAHAN I:
chocolate
cake
philipine
cara membuat:
1. Ayak bahan I, sisihkan. Bahan II: kocok mentega dan tepung
gula sampai lembut. Masukkan telur satu per satu sambil dikocok
rata. Tambahkan vanili. Aduk rata.
2. Masukkan campuran tepung dan campuran bahan III,
bergantian sambil diaduk rata.
3. Tuang adonan ke dalam 2 loyang kotak 22 cm tingi 4 cm yang
dioles margarin. Taburkan cokelat chips. Oven selama 20 menit
dengan suhu 180 derajat Celsius.
4. Setelah dingin, oles permukaan kue dengan selai cokelat lalu
tumpuk. Potong-potong lalu sajikan.
Untuk 20 potong
BAHAN:
cashew
polvoron
BAHAN :
1 ekor bebek, potong 4 bagian
1/2 sendok teh merica hitam
1/2 sendok teh cabai bubuk
1/4 sendok teh cengkeh bubuk
1/4 sendok teh bumbu ngohyong
3 sendok makan minyak goreng
2 sendok teh ketumbar
1 tangkai serai, potong kecil-kecil
1 bunga pekak
1 cm kayumanis
1 buah bawang bombay, iris halus
1 tangkai seledri, cincang
1 buah wortel, cincang
2 sendok makan kecap ikan
3 sendok makan asam jawa
1 sendok makan bawang putih cincang
1 sendok makan gula palem
1 lembar bayleaf
2 cm jahe iris halus
6 buah cabai hijau
6 butir bawang merah, iris halus
2 buah terung, potong-potong
12 buah okra
daun ketumbar
CARA MEMBUAT :
2.
BAHAN :
1 ekor ayam potong 12 bagian
CHICKEN ADOBO
BUMBU PERENDAM:
4 siung bawang putih, dimemarkan
1 buah bawang bombay, iris tipis
3 sendok teh merica hitam di haluskan
1 sendok teh bayleaf, dihaluskan
50 ml kecap manis encer
100 ml white vinegar
5 sendok makan minyak goreng
1 buah bawang bombay merah, iris tipis
1/8 sendok teh kunyit bubuk
1/4 sendok teh cabai bubuk
CARA MEMBUAT :
BAHAN :
200 gram beras
200 gram ketan
100 gram ayam fillet
3 sendok makan minyak goreng
250 ml santan
400 ml air
2 pasang ati ampela rebus, potong kotak
1 sendok teh kunyit bubuk
2 buah sosis iris
ARROZ ALA
VALENSIANA
2.
BUMBU:
4 butir bawang merah
3 siung bawang putih
garam, merica
PELENGKAP:
50 gram kacang polong
1 buah paprika hijau potong kotak
50 gram kismis
2 butir telur, dibuat dadar
2 buah cabai merah, iris miring
BAHAN:
500 gram ikan bandeng
RALENONG BANGUS
CARA MEMBUAT :
BAHAN ISI:
400 gram daging ikan bandeng
1 sendok makan kecap ikan
1 1/2 sendok makan air jeruk lemon
1 buah bawang bombay cincang
4 siung bawang putih cincang
100 gram kacang polong
100 gram kismis
1 buah tomat cincang
1 1/2 sendok teh garam
1 butir telur
1 butir telur rebus
2 sendok makan margarin
500 ml minyak goreng
Untuk 6 porsi
CARA MEMBUAT :
2.
Untuk 10 potong
BAHAN :
40 gram havermut
4 sendok makan peterseli cincang
3 buah tomat, rebus lalu kupas, potong kotak kecil
2 buah bawang bombay, cincang
3 sendok makan air jeruk lemon
100 ml minyak zaitun
garam dan merica bubuk
200 gram udang pancet, kerat punggungnya
minyak goreng
UDANG BERBUMBU
DENGAN TABOULEH
BUMBU PERENDAM:
2 siung bawang putih cincang
2 sendok makan bawang bombay cincang
1 sendok teh bawang bombay merah cincang
1 sendok teh ketumbar bubuk
1 sendok teh cabai bubuk
garam dan merica
minyak zaitun
BAHAN SALAD:
2 sendok makan minyak zaitun
1 ikat selada keriting merah, hijau
5 buah radis, iris tipis
1 ikat daun mint cincang
4 kerat roti tawar, potong kotak lalu panggang
CARA MEMBUAT :
1. Tabbouleh : rendam
2.
CREPE SAMURAI
BAHAN CREPE:
2 butir telur
2 sendok teh gula pasir
75 gram tepung terigu
30 gram mentega, dilelehkan
90 ml susu hangat
mentega untuk olesan wajan
SAUS SABAYON:
4 kuning telur
2 sendok makan gula pasir
3 sendok makan krim
1 buah mangga, iris tipis
gula halus untuk taburan
CARA MEMBUAT :
2.
DADAR UDANG
BAHAN ISI:
250 gram udang pancet kupas lalu belah 2
200 gram rebung kaleng, potong korek api, rebus
sebentar
50 gram taoge
80 gram kacang tanah sangrai
1 ikat daun selada
1 ikat daun ketumbar
garam dan merica
CARA MEMBUAT :
2.
BUKO SALAD
BAHAN :
1 kaleng fruit cocktail
1/2 kaleng susu kental manis
whipped cream, kocok kaku
1 buah kelapa muda, kerok
CARA MEMBUAT :
Aduk fruit cocktail dan susu.
Tambahkan kelapa muda. Sajikan
dengan es serut lalu hias dengan
whipped cream.
Untuk 6 porsi
BAHAN KULIT:
pineapple boat
95 gram mentega
40 gram tepung gula
1/8 sendok teh vanili pasta
1 butir telur
135 gram tepung terigu protein sedang
10 gram tepung maizena
10 gram susu bubuk full cream
BAHAN ISI:
400 gram nanas, diparut
100 gram gula pasir
4 butir bunga cengkeh
1/4 sendok teh garam
2 cm kayumanis
BAHAN MERINGUE:
25 gram putih telur
25 gram gula pasir halus
25 gram tepung gula
1/4 sendok teh esen lemon
1/8 sendok teh cream of tartar
cara membuat:
1. Masak bahan isi sambil diaduk hingga kental.
Sisihkan.
2. Kocok mentega dan tepung gula sampai rata.
Masukkan telur dan vanili sambil dikocok rata.
3. Masukkan tepung terigu, maizena, dan susu sambil
diayak dan diaduk rata. Diamkan 15 menit.
4. Giling lalu cetak di cetakan pai bentuk perahu. Tusuktusuk dengan garpu. Oven setengah matang.
5. Meringue: kocok putih telur sampai setengah
mengembang. Masukkan tepung gula dan gula pasir
halus sambi dikocok hingga mengembang. Masukkan
ke dalam plastik segitiga.
6. Sendokkan isi ke dalam pai, semprotkan meringue
lalu oven selama 15 menit dan suhu 150 derajat
Celsius.
Untuk 13 buah
75 cc kecap ikan
50 cc air jeruk nipis
1 sendok makan cuka anggur/apel
3 siung bawang putih, haluskan
1 buah cabai merah, cincang
3 sendok makan kacang tanah, sangrai, kupas, cincang
1 sendok makan gula pasir
Cara membuat
Saus: campur kecap ikan, air jeruk nipis, cuka anggur/apel, bawang putih, dan gula, aduk
hingga rata dan gula larut, lalu tambahkan cabai merah dan kacang tanah, aduk rata.
Cuci semua sayuran hingga bersih, lalu susun sayuran dan telur dalam pinggan.
Biasanya selada sayuran disajikan bersama-sama dengan sausnya.
Taburan:
2 sendok makan daun bawang, iris halus
3 sendok makan daun ketumbar, iris halus
2 sendok makan daun karasmin, iris halus
Pelengkap:
2 buah jeruk nipis
Cara membuat
Saus perendam: campur semua bahan, aduk hingga rata, sisihkan.
Masukkan daging sapi sukiyaki ke dalam saus perendam, biarkan selama 2 jam.
Panaskan minyak, lalu masukkan daging sapi tadi, tumis hingga daging kaku dan agak
kecoklatan, angkat.
Nuoc leo bo: campur semua bahan, aduk rata, masak hingga mendidih dan kuah tinggal 1
liter (selama 2-3 jam dengan api kecil), angkat, saring.
Kuah: campur nuoc leo bo, sere, dan kayu manis, aduk rata, masak hingga mendidih, angkat.
Susun dalam mangkuk kuetiau, taoge, bawang bombay, cabai merah, dan daging sapi, lalu
siram dengan kuah yang mendidih, taburi dengan daun bawang, daun ketumbar, dan daun
karasmin di atasnya.
Sajikan sup daging bersama-sama dengan jeruk nipis.
Chao Tom Voi Thit Lon Xay (Daging Ayam Tusuk Tebu)
Ukuran porsi: 4 orang
Bahan-bahan
200 gram udang, kupas, cincang halus
175 gram daging ayam/babi, cincang
1 buah bawang bombay, cincang agak halus
2 sendok makan daun ketumbar, cincang
1 sendok makan kecap ikan
1/2 sendok teh garam
1/4 sendok teh merica bubuk
1 butir telur, kocok
2 sendok teh tepung terigu
1 sendok makan ebi, rendam air panas sampai lunak, haluskan
10 cm tebu, belah jadi 4, rapikan bentuknya
Cara membuat
Campur daging ayam/babi, udang, bawang bombay, daun ketumbar, kecap ikan, garam,
merica bubuk, telur, tepung terigu, dan ebi, aduk hingga rata, lalu bagi adonan menjadi 4
bagian.
Ambil 1 bagian adonan tadi, lalu balutkan pada 1 batang tebu hingga rata, ulangi hingga
adonan habis.
Panggang di atas bara api atau digoreng dengan minyak banyak dan panas sampai matang
sambil dibolak-balik, angkat.
BAHAN :
150 gram kacang mede, goreng lalu
dihaluskan
400 gram manisan mangga
250 gram mentega
CARA MEMBUAT :
roti.
CARA MEMBUAT :
2.
Untuk 10 porsi
(Kolak Pisang)
BAHAN :
100 gram wijen panggang, ambil sedikit
untuk hiasan
360 gram tepung terigu
1 sendok teh baking powder
1/2 sendok teh soda kue
300 gram margarin
200 gram gula pasir
2 butir telur
1/8 sendok teh vanili
2 kuning telur untuk olesan
Banh Me
CARA MEMBUAT :
2.
For Garnish
2 fried firm tofu (sliced thinly) (soya bean paneer)
10 fish balls/chicken balls
1 pc fish cake (sliced thinly)
20 gm bean sprouts
5 boiled egg (halved)
2 tbsp fried shallots
1 cup shredded cucumber
chopped spring onions
Directions
Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander
seeds. Saut the paste with enough oil. Once the aroma rise add in the light coconut
milk, lemon grass, salt and sugar. Lower the flame and simmer for 5-10 minutes. Finally
add in the tofu puffs and curry leaves.
To serve, assemble individual portions of noodles in a bowl, top with the various
garnishing and scoop enough gravy on top. Serve it hot. (Do not substitute dried chillies
and turmeric root with chilli powder or turmeric powder. Cook the
noodles/vermicelli/spaghetti in rapid boiling water and sieve in running tap water
before serving in a bowl. For those you could not get tofu pok use shredded boneless
chicken).
1.5kg chicken
4 tbsp oil
2 onions sliced/diced
2 tsp salt
Ground Ingredients
15 red chillies
15 shallots/small onions
4 cloves garlic
2cm piece turmeric root or about 1heaped tsp of turmeric powder
10 buah keras/candlenuts
1tbsp(5cmx2.5cm piece) blacan/dried shrimp paste
4 stalks lemon grass
1 grated whole coconut + water to make 1cup thick milk & 3cups thin milk or
2tins coconut milk
juice of 1 or 2 limes
Directions
1. Cut chicken down to bite size pieces or quarters.
2. Hea oil in wok or pot & lightl;y brown onions with salt. Add ground
ingredients & fry till fragrant, stirring & adding a little coconut milk to make a
paste & prevent the spices from burning.
3. Add in chicken & fry for a few minutes stirring & coating chicken pieces, pour
in thin coconut milk & cook over low heat for about 30mins or until chicken is
tender. Add in thick coconut milk before serving & once it comes back to the
boil, remove from heat & pour in lime juice & serve with rice or roti jela.
Enche Kabin
Ingredients
1 whole spring chicken, about 1-2 lb, cut into bite-sized pieces
2 egg yolks, lightly beaten
4-6 tbsp cornstarch
peanut or vegetable oil, for frying
Hot chili sauce, for dipping
Cook's Note : Enche Kabin [spelling varies: Inche Kabin or Inchee Kbin] is
reminiscence of old Colonial days in Malaya - served as a popular cocktail snack.
Variation : Substitute whole chicken with chicken wings or drumsticks.
Directions
In a bowl, coat chicken pieces well with marinade, allow to marinate for at least 30 mins
best overnight in the refrigerator
Discard ginger slices and scallions stalks
Dip chicken pieces into the egg yolks, shake off excess, then coat with cornstarch flour
Heat peanut or vegetable oil in a wok or deep fry pan, when hot lower the chicken
pieces a few at a time carefully [without crowding them]
Deep-fry until golden brown and cooked, turning often to color evenly
Drain on metal rack or paper towels
When all the chicken pieces have been deep fried, increase heat until oil is very hot,
deep fry chicken, a few at a time, for about 1 min and drain well on a metal rack or
paper towels
Lightly salt the chicken pieces
Garnish with lemon slices or a fresh red chili pepper cut julienne-style at the top [like a
'fan']
Serve hot or cold, with a hot chili sauce for dipping!
Ayam Pongteh
(Miso Soy Chicken )
Babi Pongteh
[ Miso Soy Pork ]
Ayam Pongteh [ Miso Soy Chicken ] Babi Pongteh [ Miso Soy Pork ]
Ingredients
3 lb whole chicken, cut into 10-12 pieces OR pork, cut into 2-inch chunks
5 tbsp vegetable oil
1 tbsp preserved soy beans [mashed] or Japanese Miso paste
1 tbsp dark soy sauce
3 med potatoes, quartered
1 tbsp sugar
2 scallions stalks, cut into 1-inch pieces
6 small dried shitake mushrooms, reconstituted in hot water
salt and pepper
3 red onions, sliced
1 inch fresh ginger, sliced
5 cloves garlic
In red to be grounded
Directions
Using a mortar & pestle grind onion, ginger and garlic into a paste
Heat 3 tbsp of vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min
Add chicken [or pork], dark soy sauce and preserved soy beans [mashed] or Miso paste,
stir-fry for about 5 mins
Add 2 cups water, sugar and season with salt and pepper; bring to a boil, then reduce
heat and simmer for 15-20 mins
Add potatoes, scallions and dried shitake mushrooms
Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens
slightly
Serve with steamed rice - and if preferred, a side of hot chili sauce for dipping
Cook's Note : This recipe is great for when you need a break from hot, spicy foods. This
easy to make recipe is popular with kids too.
Assam Laksa
[Noodles in Tangy Fish Gravy]
Ingredients
Cook's Note : haeko [pronounced 'hey-ko'] [spelling varies] or Prawn Paste [Otak Udang, in
Malay] is made much like belacan; but is different in consistency and tastes a little sweet. It's
black in color with a thick consistency like molasses.
Directions
To Prepare Gravy : Using a mortar & pestle or blender, grind garlic, lemongrass, fresh
turmeric, shallots, chili paste and belacan into a paste
Soak tamarind in 8 oz of warm water, squeeze and sieve into a saucepan - repeat 3 times
with the same water, pour into a stockpot
Bring tamarind water to a boil, add ground paste, sugar, laksa leaves, wild ginger buds,
asam gelugur [dried tamarind slices], season with salt and pepper, boil rapidly for 15
min
Add cleaned whole fish, immediately reduce heat to low, simmer gently until fish is
Belacan Clams
Ingredients
Directions
Using a mortar & pestle or blender, grind onion, shallots, lemongrass and galangal into
a paste
Wash clams under cold running water, drain
Heat oil in wok on high, add ground paste, chili paste, belacan and sugar
Stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
Add clams, lime juice and 3-4 tbsp water, stir-fry well to coat
Cover wok, cook briefly until clams open
Remove cover, add cornstarch slurry, stir well to coat, taste for salt, add accordingly
Serve immediately
Cook's Note : The type of clams used in this recipe are locally harvested on the shores of
Malaysia. It's the type of clams you usually find in cans, marketed as 'Baby Clams' imported from Southeast Asia. You can use any type of clams available to you - cherrystone
clams, little neck clams, quahogs or manila clams.
Rojak
Ingredients
Directions
To obtain thick tamarind paste, soak 2-3 tsp tamarind pulp with 3-4 tbsp hot water, mix
thoroughly with fingers, strain, discard seeds In a hot dry pan, crumble and toast the
dried shrimp paste for 1-2 mins In a small saucepan, add chili paste, tamarind paste,
belacan, oyster sauce, brown sugar, water, stir to mix thoroughly Cook over low heat till
brown sugar dissolves, sauce thickens slightly Set aside to allow to cool completely Place
all the cut up fruits in a salad bowl Stir in sauce, sugar, crushed peanuts, sesame seeds,
Thai Bird chilies [optional]. Toss lightly, refrigerate to cool if you wish, and serve as a
snack or as exotic salad or appetizer!
Babichin
Directions
Soak dried shitake mushrooms in 1 cup of boiling hot water to reconstitute, slice into
strips; reserve liquid for cooking
Blanch bamboo shoots briefly in hot water, drain
Using a mortar & pestle or blender, grind shallots and garlic into a paste
Heat vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min
Add mashed preserved soy beans or Miso paste and coriander powder, stir-fry for
another min
Add pork belly and dark soy sauce, stir-fry on high for about 5 mins
Transfer pork belly into a clay pot [no preheating], add star anise, sugar, reserved
[shitake] liquid and additional water [to cover the meat], season with salt and pepper
Bring to a boil, add shitake mushrooms and bamboo shoots
Cover, reduce heat to a simmer, stir occasionally, until pork is very tender, about 45
mins to 1 hr
Serve with Chinese crullers [a light fried dough bread] or steamed rice and if preferred,
a side of hot chili sauce for dipping