Pindah Alamat

Haloo...

Apakabar??
Blog ini pindah alamat ke http://ayo-berbagi-resep.blogspot.com

Terimakasih

Lasagna

Halo.. ada yg sukalasagna ?

kebetulan saya dan suami seneng bgt sama lasagna ini..

selamat mencoba :D

Resep Bahan Lasagna :

• 8 lembar pasta lasagna kering, rebus matang
• 150 gram keju mozzarella, parut
• 3 sendok makan keju parmesan

Resep Bahan Saus Bolognaise :

• 2 sendok makan mentega tawar
• 200 gram bawang bombay, cincang halus
• 4 siung bawang putih, cincang halus
• 500 gram daging sapi giling
• 500 gram tomat merah rebus, kupas, cincang
• 150 gram wortel, potong dadu 1/2 cm
• 150 ml kaldu sapi
• 1 sendok makan pasta tomat
• 1 1/2 sendok teh garam
• 1 sendok makan gula pasir
• 1 sendok teh merica bubuk
• 1/2 sendok teh oregano kering
• 2 lembar daun bay

Resep Bahan Saus Bechamel :

• 2 sendok makan mentega tawar
• 3 sendok makan tepung terigu serba guna
• 1 liter susu cair
• 1/4 sendok teh pala bubuk
• 1/4 sendok teh merica bubuk
• 1/2 sendok teh gula pasir
• 1/4 sendok teh merica bubuk
• 1 sendok teh garam
• 50 gram keju cheddar parut

Cara Membuat Lasagna :

1. Saus bolognaise : Panaskan mentega, tumis bawang hingga harum. Masukkan daging giling, masak hingga berubah warna. Masukkan semua sisa bahan. Aduk, masak hingga air habis. Angkat. Sisihkan.
2. Saus bechamel : Panaskan mentega, masukkan terigu. Aduk rata. Tuangi susu sedikit demi sedikit hingga licin. Bubuhi pala, merica, gula pasir, garam, dan keju. Aduk rata. Angkat.
3. Susun berurutan dalam pinggan tahan panas: pasta, keju mozzarella, saus bechamel, dan saus bolognaise. Lakukan hal yang sama hingga terbentuk 3 lapisan. Taburi dengan sisa keju.
4. Panggang dalam oven panas suhu 200 derajat Celcius selama 40 menit hingga matang.
5. Potong-potong, sajikan hangat

Untuk 15 potong

Klappertart..

Bahan:

• 1000 cc fresh milk
• 250 gr gula pasir
• 50 gr tepung terigu
• 50 gr tepung custard
• 50 gr maizena
• 150 gr mentega
• 6 btr kuning telur
• 2 btr kelapa muda
• 100 gr kenari panggang cincang

Note: kalo suka, tambahin rhum pasta/essence

Topping :
6 btr putih telur


Cara membuatnya :

1. Panaskan 800cc fresh milk dan gula pasir
2. Larutkan tepung terigu, custard dan maizena dengan 200 cc fresh milk
3. Masukkan campuran susu dan tepung kedalam susu panas, aduk terus sampai mengental dan meletup-letup. Angkat dari api, masukkan mentega, aduk rata.
4. Masukkan kenari dan kayu manis bubuk dan rhum essence/pasta (kalo suka)
5. Masukkan kuning telur satu persatu
6. Masukkan daging kelapa muda, aduk rata
7. Masukkan adonan kedalam cup sampai ¾ tinggi. Bakar dengan cara ditim selama 15 menit dengan suhu 160° sampai ½ matang
8. Kocok putih telur dengan mixer
9. Semprotkan toping keatas adonan ½ matang, taburi dengan kismis
10. Bakar lagi sampai toping berwarna kekuningan.

Fried Noodles

Fried egg noodles. Favourite Lunch or light Supper dish

Ingredients:

350 gr. Medium Egg noodles
100 gr. Diced Chicken Fillet / Shrimp
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal ulek
1 tsp. Trassi (shrimp paste)
3 tbs. Kecap Manis
3 tbs. Oil
Pepper & Salt

Preparation:

Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

Indonesian Fried Rice

Ingredients

• 1/2 cup uncooked long grain white rice
• 1 cup water
• 2 teaspoons sesame oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 green chile pepper, chopped
• 1 small carrot, sliced
• 1 stalk celery, sliced
• 2 tablespoons kecap manis
• 2 tablespoons tomato sauce
• 2 tablespoons soy sauce
• 1/4 cucumber, sliced
• 4 eggs

Preparations :

1. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice, and mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
3. Place eggs in the wok, and cook until set. Place in the bowls over the rice and vegetables.

Dinner with Friends

Dinner with my Friends in Pan-O.
A restaurant that has a tag line World of Pancakes, and its true.. so Yummy

Thisi Trensi : Fish & Chip

Nina Saptiani : Spaghetti Chicken & Mushroom

Dian Santi : Chicken Schnitzel Burger

My Husband : Salami & Ham

Pizza Mie / Pizza Noodle

I'm sure everyone already tried to make this dish.. ;p
easy and taste gooood..
It's call Pizza Mie

Ingredients :

• 2 packs instant noodle, boiled and drained
• 200 grams ground beef
• salt
• mozarella chess
• chicken powder
• 2 pcs red chilli
• 6 eggs

Preparations :

1. Saute onion until fragrant and wilted.
2. Put in red chili and mix with minced meat until it turns red
3. Mix the eggs that have been whipped with the minced meat had been cooked, chopped onion, instant noodles that have been boiled & seasoning, pepper, tomato sauce, and chicken powder or powder Knor.
4. Saute with the margarine, then sprinkle mozzarella cheese on top
5. Done, lift and serve

Macaroni & Cheese

hmm Yummyy.. My daughter maira loves Macaroni & cheese..

Ingredients

• 7 ounces macaroni
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 (8 ounce) package cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons Dijon mustard
• 2 cups shredded Cheddar cheese
• 1 cup dry bread crumbs
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Preparations :

1. Preheat oven to 200 degrees C
2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
4. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Sambal Goreng Telor (Spiced Eggs)

Ingredients:

• 5 Eggs, hard-boiled and Sliced into halves
• 2 tbsp Peanut oil
• 1 medium Onion, chopped
• 2 Cloves garlic, chopped
• 1 Candlenut, grated
• 1 tsp Laos (galangal)
• 1 tsp Sambal Ulek (Look for Sambal Ulek Recipe in my recipe list to learn how to prepare it)
• Salt to taste
• ½ tsp Brown sugar
• 1 Salam leaf
• 1 cup Coconut milk

How to:

1. Place the sliced eggs in a serving dish.
2. In separate pan, heat up peanut oil.
3. Saute onion, garlic, candlenut, laos (galangal), sambal oelek and salt.
4. Be cautious to avoid burning.
5. Add brown sugar, salam leaf and coconut milk.
6. Bring mixture to boil and then simmer for 10 minutes.
7. Pour mixture over hard-boiled eggs and serve.

Bubur Ayam / Chicken Porridge

Ingredients:

• 300 gr chicken
• 200 gr rice
• 1 liter water
• salt on your taste
• 1/2 tsp pepper
• fried onion
• sliced leek

How to:

1. Seasoning chicken with salt. Boil with medium heat until soft, remove from pan. Keep the stock.
2. Fried chicken until golden brown, boneless and cut into small pieces.
3. Wash rice and boiled with 1 liter water until tender. Pour chicken stock and boiled with small heat. Seasoning.
4. Serve porridge in the bowl with chicken, fried onion and slice leek on the top. Add salted soya sauce for more taste.

For 6 pax
Note:
- For adding nutrition, uncooked egg yolk can be add on top of hot chicken porridge.

Setup Pisang / Javanese Plantain Setup

As a descendant of Javanese family, my husband and I, especially my parents loved the setup Plantain. Usually served in the evening..


Ingredients:

• 1 kg plantain, peeled and cut
• 500 ml water
• 200 g sugar
• 5 cm cinnamon stick
• 3 cloves

Preparations :

• Mix water, sugar, cinnamon and cloves in a pot, boiled it
• Add bananas and cook until done
• Place in glass and add ice cubes before serving.

Satay Padang

Satay Padang, Who does not know satay? It is a pop­u­lar meal that many peo­ple like. Either lux­u­ri­ous hotels or stalls pro­vide this meal, either eaten from directly from the grill or as a dish served with rice or lon­tong. When hear­ing “satay” , what cross­ing on our mind is a meal processed from beef which is cut, sea­soned, skew­ered, and roasted at char­coal. The roasted aroma is the spe­cial char­ac­ter­is­tic of satay. It is not amaz­ing when our appetites appear while smelling satay’s aroma. On a desk at a party, satay is often fin­ished ear­lier than other meals. Even, some regions in Indone­sia have satay as spe­cial food. One of them is Padang.

Padang Satay is a meal con­sumes beef and plant along with thick spicy peanuts soup (like a soup) added by much chilies so the fla­vor is hot, spe­cial from Padang. There are 3 vari­a­tions of satay in Suma­tra Barat, they are Padang Satay, Padang Pan­jang Satay, and Paria­man Satay. All of them have their own spe­cial char­ac­ter­is­tics. Padang Pan­jang Satay is dif­fered by the yel­low soup and Paria­man Satay is red soup. The fla­vor of both these satays is dif­fer­ent. But Padang Satay is com­bi­na­tion of both satays. The mak­ing process is unique. Padang Satay is usu­ally roasted using char­coal made of coconut shell when ordered. Cer­tainly, it needs high patience. But if you are not patient to taste it, just try this recipe.

Ingre­di­ents:

• 1 kg beef innards (liv­ers, lungs, kidneys)
• Salt

Satay spices:

• ½ part of galangale
• ½ part of turmeric
• ½ part of ginger

Soup spices:

• 750 cc beef stock
• 1 tbsp coriander
• ¼ tsp jin­tan (car­away seed/cumin)
• ½ tsp full pepper
• 3 cloves garlic
• 5 red peppers
• 2 cit­rus leaves
• 1 stalk of serai (lemongrass/citronella), crushed
• 1 tbsp fried peanuts, grinded
• 2 tbsp scraped coconut, fried with­out oil, grinded
• 1 tsp salt
• ½ tsp sugar
• 25 g pul­ver­ize rice, dis­solved into some water

Direc­tions:

• Clean beef innards, boil till it is well-done by adding salt. Removed and drained. Cut thinly into small cube sized pieces. Skewer for 4–5 pieces.
• Satay spice: Grind galan­gale, turmeric, gin­ger and 1 tbsp of water.
• Satay Soup: Boil stock. Grind corian­der, jin­tan, pep­per, gar­lic, red pep­pers. Put it into stock boil­ing. Add cit­rus leaves, turmeric, and serai. Then add grinded peanuts, scraped coconut, salt, and sugar, mix them.
• Thick soup by adding dis­solved pul­ver­izes rice. Stir and take out.
• Serv­ing: Smear beef satay with satay spice before served, and then roasted for min­utes at char­coal. Put on a plate and pour the soup. Adding ketu­pat is preferred.

Fruit Rujak (Indonesian Fruit Salad)

Rujak, an Indone­sian Spicy Salad con­sists of assorted slices fruits and ingre­di­ents, such as Jambu air (water apple), pineap­ple, raw man­goes, Jji­cama, cucum­ber, kedon­dong and sweet potato. Some­times it also added with belimb­ing and green apple in same Indone­sian regions.


Ingredients:

• 1 chay­ote, peeled
• 1 Granny Smith apple, cored
• 2 cucum­bers peeled and cut in half length­wise with seeds removed
• 1 raw mango
• 1 orange, peeled and divided into sec­tions
• ½ tsp. crushed red pep­per
• ¼ tsp. shrimp paste
• 3 tbsp. brown sugar
• ½ tsp. salt
• 1 tsp. tamarind, dis­solved in 1 tbsp. warm water
• 1 14-oz. can diced pineap­ple, Drained

The spicy thick sauce is made of water, shrimp paste, peanuts and brown sugar-wait– there’s one more thing *think­ing*, you may add 2 or 5 bird’s eye chili, and red chili (optional) as desired. All of fruits are sliced and put on the dish and poured with the spicy sauce. And, I usu­ally enjoy rujak in mid day.

Preparations:

1. Coarsely chop chay­ote, apple, cucum­bers, mango, and orange sec­tions.
2. In a large bowl, com­bine crushed red pep­per, shrimp paste, brown sugar, salt, and tamarind to make a paste.
3. Add chay­ote, apple, cucum­ber, mango, orange, and pineap­ple to the bowl, and stir well to com­bine. Serve at room temperature.

You may also found Rujak in Sin­ga­pore and Malaysia (with dif­fer­ent taste and style Of Course). The term “Rujak” itself was com­ing from Malaysia mean­ing “Mixture”.

The com­plete recipes is, as fol­low. Enjoy!!

Chicken Pastel (Indonesian Pie)

Ingredients:
1 carrots, cut into small cubes and boil
3 bean vermicelli, boil and cut
1 ½ celery
5 garlic chopped
½ red onion chopped
1 leek thinly sliced
½ lb boiled chicken breast, cut into small squares
5 boiled eggs


Pastry:
1 oz butter - melted
½ can coconut milk
2 eggs
salt
6 cups flour

Instructions for Ingredients:
Saute garlic and red onion
Add in leek, salt and pepper
Add in celery and bean vermicelli
Bring in water, carrots and chicken

Instructions for Pastry:
Mix melted butter with eggs and salt with hand
Add in flour and ½ cup of water

Easy Spaghetti with Tomato Sauce

This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.

Original Recipe Yield 4 - 6 servings

Ingredients

• 12 ounces spaghetti
• 1 pound lean ground beef
• 1 teaspoon salt
• 3/4 teaspoon white sugar
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 2 tablespoons dried minced onion
• 2 1/2 cups chopped tomatoes
• 1 1/3 (6 ounce) cans tomato paste
• 1 (4.5 ounce) can sliced mushrooms

Preparation :

1. Brown beef over medium heat. Drain off fat.
2. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
3. Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

Double Cream Chocolate Puding

Ingredients :

• 2 packs of white gelatin
• 250 grams of chocolate blocks, drawstring, team up to melting
• 250 grams sugar
• Whole milk 1 lt
• 500 cc double cream (can also use flower stamp Creamer)
• 25 grams of cocoa powder, dilute with a little hot water
• Vanilla taste

Sauce Ingredients:

• 800 cc of pure milk
• 100 grams sugar
• Fruit 1 egg yolk
• Vanilla taste

How to make pudding:

• Mix all ingredients together (except the double cream)
• Bring to a boil over medium heat, stirring all the time, to boiling
• After boiling, pour the double cream with a mixture continued stirring, stirring until smooth, angakat from the fire.
• Wanted for a while, do not get frozen, until the steam is lost.
• Pour in a pudding mold large, or small, chill.

How to make a sauce:

• Beat the eggs off the red
• Mix the milk, sugar and vanilla, bring to a boil over medium heat, stirring frequently
• After boiling, pour two tablespoons of vegetable milk into beaten eggs, mix, input mix eggs into the boiling milk, stir briefly over the fire.
• Lift from the heat, stirring constantly, Vla, until quite cold, so do not be broken Vla.

Strawberry Mousse

My Husband Favorite : Strawberry Mousse

Ingredient:

• 1 package sliced strawberries, frozen
• 1 envelope unflavored gelatine
• 1 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract

PreParation :

• Defrost and drain the strawberries. Put the juice in a measuring cup and add enough cold water to make 1 cup of liquid.
• Soften the gelatine in this liquid for 5 minutes, then add 1 cup of boiling water and stir until the gelatine is dissolved.
• Add the strawberries. Cool the mixture for 30 minutes or until it is slightly thickened.
• Meanwhile whip the cream until slightly thickened. Add the sugar gradually, beating constantly, until the cream is thick. Add the vanilla.
• Fold the whipped cream into the strawberry and gelatine mixture. Pour into a fancy mold. Chill in the refrigerator for 2 hours or until firm.
• Serves 6.

This recipe is originated from: www.cooks.com

Lemper (Rice Rolls with Spicy Filling)

Ingredients :

• 500g (1lb) glutinous rice
• 2 cups water
• 1 cup thick coconut milk
• 250g (8oz) finely chopped chicken
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons oil
• 2 cloves garlic, crushed
• 2 curry leaves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste (trasi)
• squeeze of lemon juice
• squares of banana leaf or aluminium foil

Preparation :

• Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.
• Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.
• Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
• Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
• Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
• Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
• Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
• Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.
• Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.
• These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.
• They are served at room temperature as a snack.

Soto Madura (Madura Shop)

Ingredients:

• 500 gr beef or internals
• 100 gr bean sprouts
• 80 gr rice noodles
• 60 gr Indonesian parsley
• 60 gr scallions
• 60 gr ginger
• 1 lime
• salt and pepper

Preparation :

1. Boil meat until done. Drain and cut into bite-sized slices.
2. Remove the tails of bean sprouts, boil until half done
3. Boil rice noodles separately
4. Keep these in separate plates
5. Cut Indonesian parsley and scallions
6. Grind shallots, and brown it for a little bit
7. Skin and cut ginger
8. Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
9. Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
10. Sprinkle with Indonesian parsley and scallions.

This recipe is originated from:
http://www.indo.com/restaurants/recipe.html

Sayur Asem / Asam (Mixed Vegetable Soup With Peanuts)

Ingredients:

• 1/4 cup raw peanuts
• 1/2 teaspoon dried shrimp paste, toasted
• 6 shallots, thinly sliced
• 1 clove garlic, thinly sliced
• 1 large red chili, seeded and sliced
• 4 thick slices galangal, bruised
• 2 fresh or dried salam leaves
• 4 cups light chicken or beef stock
• 7 ounces minced cabbage
• 1 small zucchini or chayote, peeled and diced
• 3-1/2 ounces green beans, cut in short lengths
• 3 tablespoons tamarind pulp, soaked in 1/2 cup warm water, squeezed and strained to obtain juice
• Minced palm or soft brown sugar to taste
• Salt, to taste

Preparation :

1. Put the peanuts in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes. Drain and set aside.
2. Put the shrimp paste into saucepan with the shallots, garlic, chili, galangal, salam leaves, and stock. Bring to the boil, cover, reduce heat, and simmer 5 minutes.
3. Add the peanuts and vegetables and return to the boil. Lower the heat, cover, and simmer until vegetables are cooked, 10 to 15 minutes.
4. Add the tamarind juice and simmer for about 1 minute. Add sugar and salt to taste; if you prefer a really sour soup, sugar will not be necessary.
5. Remove galangal and salam leaves, then transfer to a serving bowl and serve.