SUP PASTA BENING

BAHAN : Kaldu ikan
250 gram ikan kakap
1 buah bawang Bombay potong-potong
1 batang daun bawang iris
1 batang seledri iris
5 biji merica butiran
1 liter air
Isi :
12 udang ukuran sedang
2 sdm minyak goreng
2 siung bawang putih memarkan
5 cm jahe memarkan
125 gram pasta/angel hair, rebus matang
150 gram kapri
2 sdt garam
1/2 sdt merica bubuk
2 sdm saus ikan/kecap ikan
2 sdm air jeruk nipis
Taburan : irisan daun bawang dan daun ketumbar
CARA MEMBUAT :
1. Kaldu ikan : masak ikan bersama bawang Bombay, daun bawang, seledri, merica butiran
dan air, setelah mendidih dan ikan matang angkat dan saring.
2. Panaskan minyak, tumis bawang putih dan jahe hingga harum, masukkan ke dalam kaldu
dan didihkan kembali.
3. Masukkan udang, kapri, masak hingga udang matang, tambahkan garam dan merica
bubuk, aduk rata, masukkan saus ikan dan air jeruk nipis angkat.
4. Siapkan mangkuk isi dengan pasta potongan ikan dan tuangkan kuah dengan isiannya,
taburi daun bawang dan daun ketumbar.
Untuk : 6 orang

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Vegetable Pickle with Turmeric (Acar Kuning)

Ingredients:

• 8 shallots, sliced
• 4 garlic cloves, sliced
• 2 Tbs. ground coriander
• 2 tsp. ground cumin
• ½ tsp. shrimp paste (terasi)
• ½ tsp. turmeric
• 8 kemiri nuts
• 1½ cups thick coconut milk
• 3 Tbs. oil
• 2 stalks lemon grass
• 2 slices laos (galangale), soaked in coconut milk for ½ hour
• 2 Bay leaves, soaked in coconut milk for ½ hour
• 1 lb. Chinese long beans, cut into 1-inch pieces
• ½ cup carrot, thin sliced
• 1 lb cabbage leaves, cut into bite-size pieces
• 1 lb. bamboo shoots, cut into 1-inch cubes
• 1 large cucumber, peeled, seeded, halved lengthwise, and sliced diagonal
• 5 hot red chili, halved and seeded
• ½ tsp. salt
• 2 tsp. white vinegar

Instructions:

• Blend the shallots, garlic, coriander, cumin, shrimp paste, turmeric, and nuts with 2 Tbs. of the coconut milk to form a smooth paste in a food processor.
• Heat the oil in a wok or a larfe skillet and stir fry the paste, lemon grass, laos, bay leaves over medium heat for approximately 2 minutes.
• Add the beans, carrot, cabbage, bamboo shoots, cucumber and chili, stirring after each addition, and stir fry it for about 3 minutes. Add the remaining coconut milk, salt and vinegar and continue to cook for another 2-3 minutes. (Do not overcook the vegetables).
• Let the mixture cool and chill it. Serve cold or at room temperature.

Makes 10 servings.

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ES KRIM KAYA RASA

Bahan:
1 ltr es krim Walls 2 in 1
Chocolate & Vanilla Chcochips
250 gr Mangga
250 gr Melon
250 gr Pepaya
50 ml Susu
Whipping Cream
Coklat Masak
Strawberry

Cara Membuat:

1. Masukkan eskKrim dan susu secukupnya ke dalam blender, campur hingga halus

2. Siapkan gelas, tata buah pada gelas. Masukkan buah Mangga, Melon dan Pepaya.

3. Tuangkan es krim pada gelas buah tersebut.

4. Tambahkan Whipping Cream, coklat masak yang dilelehkan, kemudian hias pada bagian atasnya.

5. Taruh buah Strawberry dan daun mint sebagai hiasan.

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ES PUDING TAPE HIJAU

Bahan:
1 bks Agar-agar bubuk hijau
600 ml air
150 gr Gula Pasir
250 gr Tape Ketan Hijau
Isi:
1 bh Kelapa Muda
300 ml Santan
Sirup Merah
Susu Kental Manis
Es Serut

Cara Membuat:

1. Didihkan air, campur dengan agar-agar. Aduk rata dan tambahkan gula pasir. Setelah mendidih, masukkan tape, aduk rata dan masak sebentar.

2. Tuangkan ke dalam loyang, hilangkan uap panas dan masukkan dalam lemari pendingin.

3. Setelah dingin, potong bentuk dadu dan tuangkan ke dalam gelas. Tambahkan kelapa muda dan santan atau susu.

4. Beri es serut, tambahkan susu kental manis dan sirup merah.

5. Hias dengan daun pandan dan sajikan.

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Deep Fried Beef and Vegetables Wrap (Martabak Telor)

Filling Ingredients:

• 8 Tbs. oil
• 4 cloves garlic, peeled and sliced
• 1½ lbs. minced or ground beef
• 2 medium-sized shallots, minced
• 1 medium-sized onion, halved and sliced
• 2 Tbs. chopped Chinese celery leaves
• 1 Tbs. curry powder
• 4 eggs
• 1 stalk green onion, finely sliced
• Salt and white pepper to taste

Dough Ingredients:

• 2 cups white flour (unbleached preferred)
• 3 Tbs. oil
• ¾ cup water
• Pinch of salt

Instructions:

• Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
• While dough is resting, make the filling. Hear oil and sauté garlic and shallots for a few seconds. Add ground beef and stir fry over medium high heat until the meat changes color. Add onion and celery leaves and continue stir frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
• To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
• Heat a large heavy frying pan or griddle with 2 Tbs. oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
• Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.

Makes 4 martabak.

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Crispy Sweet Rolls (Kue Semprong)

Ingredients:

• 260 gram rice flour
• 150 gram granulated sugar
• 4 eggs
• ½ tsp. cinnamon powder
• 450 cc coconut milk from 1 coconut
• cooking oil for greasing

Instructions:

• Mix the flour and sugar thoroughly. Add beaten eggs, stir well. Pour the coconut milk and cinnamon into the flour mixture. Stir well.
• Heat the cookie mold over a low flame, grease with cooking oil. Put 2 Tbs. of dough into mold and smooth out with the back of the spoon. Close the mold by joining the two halves. Bake over a low flame on each side for about 5 minutes. After the dough is golden brown, roll it right away. Cool on a rack.

Note:

• The cinnamon cookie mold usually has carvings in different shapes on both inner sides of the iron sheet. These shapes usually are circles with lace like edges.
• When pouring in the mix, keep the mold flat to ensure that the dough does not spread. Smooth the dough out on the circle shape section of the mold.
• Roll the dough when it is still hot. If not, the cookie will dry out and will not be able to be rolled. To be safe, roll while the cookie is still in the mold over heat. Start by hand, then roll again with the help of a small spatula. Remove and let cool.
• Keep the dough not too thin but not too thick. If it is too watery or thin, the dough will not be able to stick to the mold, and will spread out of place. Because the dryness of rice flour varies, do a test: if it is too watery, add flour. If it is too thick, add water.

Makes 50 rolls.

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Corn Fritters (Perkedel Jagung)

Ingredients:

• sweet corn kernels from 3 corns.
• 1 Tbs. chives slices
• 1 egg beaten
• 2 Tbs. flour
• 1 cup of oil for frying

Spice Paste Ingredients:

• 1 Tbs. kunci root, pounded
• 2 tsp. coriander, dryly fried
• 1 tsp. fresh cornpepper
• 6 shallots
• 3 clove garlic
• 1 tsp. salt
• sugar to taste

Instructions:

• Coarsely pound the corn kernels. Mix it with the the rest of the ingredients including the ready spice paste to make a smooth and thick batter
• Heat the oil under medium high heat. Take a-2-spoonfull each time of the batter, fry it it turns golden brown. Remove and ready to serve.

For 5-6 servings.

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