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KLAPPERTART, coconut custardResep ini adalah modifikasi sedikit dari resep 30 IKTI
Ingredients:
150
g scrape of young Coconut
100 g Flour 100 ml Water 1200 ml Fresh Milk 15 tsp Condense Milk ¼ tsp Vanilla 100 g Margarine 125 g Butter 150 g Sugar 6 Egg yolk 2 White Egg, beaten 250 ml Rum (optional)
Topping:
Cinnamon Powder 100 g Almond, minced, lightly toasted 100 g Raisin, soaked in hot water (or Rum for better taste) strained
Method:
Mix Flour and 100 ml of Water until dissolve. Add all ingredients in the cooking pot except
Rum. Put it on the low heat. Stir slowly until boil. Turn off heat on the first boiling.
Stir
constantly until cold. Add Rum and
stir. Ladle into aluminum cup, place
white egg on top of it and sprinkle with Almond and Cinnamon Powder. Put it into the oven for 10 minutes. Take out and keep it cold in the
refrigerator.
________
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Tuesday, 31 January 2017
KLAPPERTART, coconut custard
AYAM BETUTU, steamed roasted chicken Balinese style
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AYAM BETUTU, steamed roasted chicken Balinese style |
Proses pengolahan
ayam betutu agak rumit-rumit gampang.
Setelah dibalur dengan rempah2 lalu dibungkus dengan pelepah pisang
berlapis2 lalu dimasak dengan cara memasukkan dalam sekam, bara api yang
terbuat dari arang.
Semakin kesini
pengolahan ayam betutu seperti ini jarang dijumpai, tetapi masih ada.
Saat ini banyak dijumpai ayam betutu versi kering
dan versi berkuah (ayam betutu Gilimanuk)
Resep dibawah adalah
modifikasi versi kering bila pelepah pisang sulit ditemukan. Namun tetap tidak mengurangi rasa khas betutu
tsb.
Ingredients:
1 whole spring
chicken
50 ml tamarind paste
60 g shallots
30 g garlic
4 ea candlenut
10 g ginger
20 g galangal
10 g turmeric
4 ea hot chili
6 g aromatic ginger
2 tsp black
peppercorn
5 g shrimp paste
½ tsp nutmeg
2 tbsp wewangen
(Balinese aromatic mix-ready at local market)*
Pound these spices
together:
¼ cup oil
2 ea salam leaves
2 ea lime leaves
1 ea lemongrass,
bruised
1 ea banana leaf
1 ea aluminum foil
Method:
Rub the chicken with
tamarind, salt and marinate for 20 minutes.
Pound the spices
until fine and mix with oil. Then rub
whole chicken with the spices together with salam leaves, lime leaves and
lemongrass. Stuff the stomach cavity of
the chicken with the spice mixture.
Stitch the opening
and wrap it in several layers of banana leaves.
Then wrap again with
aluminum foil and seal all sides.
Cook in preheat oven
at 175° C for 1.5 hours until chicken is done or cooked.
Open the foil 30
minutes before the end of cooking process.
BALINESE AROMATIC MIX
Ingredients:
25 g black pepper
30 g coriander
30 g white pepper
25 g kaffir lime skin
15 g clove
15 g nutmeg
20 g bangle
15 g menyan*
30 g Tabia bun*
20 g jangu*
Method:
Blend all ingredients, and then sauté in to
hot oil until aromatic. Take out from
flame.
_____
KOLAK PISANG UBI
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KOLAK PISANG UBI
Serves 6 portions
Ingredients:
250 g sweet potatoes, cubed 2 cm 250 g ripe bananas "kepok kuning", sliced diagonally by 1 cm 200 g palm sugar, shaved 2 sheets pandan leaves, twisted into knots 500 ml coconut milk (use ¾ mature coconut) 500 ml water ½ teaspoon salt ½ tablespoon sugar
Method:
Boil sweet potato until cook. Pour coconut milk, pandan leaves, palm sugar, salt and sugar. Stir occasionally. Add bananas, bring to another boil and make sure everything is cooked. Remove from the heat and serve. _______ |
Monday, 30 January 2017
BUTTER POACHED LOBSTER w PESTO
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BUTTER POACHED LOBSTER w PESTO
1 cangkir kaldu ayam, atau kaldu sayuran Garam secukupnya sedikit microgreens untuk hiasan |
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