Silky Creme Anglaise coffee buttercream

Heavenly smooth, rich awesome buttercream, worth the time spent to make it. Don't do it if you are in a rush. Perfect for Opera CakeRecipe adapted from Shirley O.C
10 g instant coffee
400 ml whole milk
397 g sugar, divided
147 g egg yolks
680 g unsalted butter, at room temperature. I use Elle & Vire

Krim yang sangat lembut, rasanay luar biasa enak, tidak percuma membuang waktu banyak untuk menyelesaikannya. Jadi jangan lakukan kalau waktu mepet. Resep diambil dari Shirley O.C . Sempurna sekali untuk olesan kueh Opera.
10 g kopi bubuk instan
400 ml susu murni segar
397 g gula pasir, dibagi
147 g kuning telor
680 g mentega tawar, suhu ruangan,s aya menggunakan mentega Prancis Elle & Vire 

method:
1.Prepare a saucepan, stir together milk and instant coffee and bring to a boil. remove from the heat. Stir in 51g of sugar until it dissolve.
2. In a medium bowl, whisk the eggs yolks for 3 minutes and add in the remaining 349g sugar. Wish in 59 ml of hot milk. Then pour the remaining eggs yolks into the saucepan with the remaining hot milk. Heat over very low heat, Stirring constantly from the bottom of the pot, don't be surprise that it takes hours for the custard to thicken. Let it cool
3. In a mixer with a whisk attachment, beat the butter until light and fluffy, slowly whisk in the cooled custard til light and creamy, Use immediately or keep tightly cover up for 3 days in the fridge, Rewhip before using.

Caranya:
1. siapkan panci, didihkan kopi bubuk instan dan susu segar. angkat dari kompor, aduk hingga larut 51 g gula pasir.
2. siapkan mangkok ukuran sedang, kocok kuning telor selama 3 menit, lalu masukkan sisa gula pasir sebanyak 349g. lanjutkan pengocokan, lalu tuang campuran susu sebanyak 59 ml, kocok hingga tercampur rata, lalu tuang ke panci dan masukkan sisa campuran susu, panaskan di api kecil, hingga adonan mengental, aduk bagian bawah untuk menghindari ke-gosongan, jangan akget kalau itu butuh ber jam-jam proses pengadukan hingga adonan mengental. sisihkan dan biarkan mendingin.
3. Sediakan mixer, kocok mentega hingga enteng dan lembut, secara perlahan masukkan adonan yang telah dingin tadi, lanjutkan pengocokan hingga krim menjadi lembut dan enteng, siap digunakan atau boelh di simpan di kulkas tahan 3 hari, kocok kebali saat mau digunakan.

Cake base

125 g unsalted butter25 g icing sugar, sifted
salt to taste
1 egg yolk
175 g all purpose flour, sifted

125 g mentega tawar
25 g gula halus
garam secukupnya
1 butir kuning telor
175 g tepung terigu serba guna

1. Preheat the oven to 160 C
2. Cream the butter at low speed for 2 minutes, add in icing sugar and salt continue for another 3 minutes, fold in in egg yolk, follow by flour.
3. bake for 30 minutes
4. remove from the oven, let it cool, crumbed. Press into 20 cm (8-inch) springform pan.

1. Panaskan Oven hingga mencapai suhu 160C
2. Kocok mentega selama 2 menit dengan kecepatan rendah, tambahkan gula halus, garam,  lanjutkan pengocokan  3 menit lagi, lalu aduk kedalamnya kuning telor, dilanjutkan dengan tepung terigu
3. Panggan selama 30 menit
4. keluarkan dari oven, biarkan dingin, lalu tekan ke dasar loyang 20 cm (8 Inci), sehingga membentuk lapisan dasar yang keras. Siap digunakan.

New York Cheesecake

Recipe adapted from Junior's
1 recipe 20 cm (8-inch) cake crust click here

Resep di adaptasi dari Junior's
1 resep 20 cm (8 inci) lapisan dasar kueh, klik SINI

500 g Cream cheese ( 2 packages) at room temperature
180 g coarse sugar
16 g cornstarch, sifted
1 tbsp(15 ml) pure vanilla extract
1 egg (65g) + 1 yolk

500 g Krim keju ( 2 kotak) biarkan di meja hingga mencapai suhu ruangan
180 g gula pasir
16 g tepung jagung (maizena), ayak
15 ml vanilla murni
1 butir telor (berat 65 g) + 1 kuning telor

method:
1. Preheat oven to 350F or 180 C. Generously butter the bottom and sides of a 20cm (8-inch)springform pan. layer the base with parchment paper. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the side.
2. prepare the cake base
3. Take 250 g of cream cheese, using a mixer, cream it until creamy with low speed for 2 minutes, then add in 60 g coarse sugar, mix for another 3 minutes, blend in the remaining 250 g cream cheese, scraping down the bowl several times. Mix for another 5 minutes.
4. add in the remaining 120 g sugar, mix well, add in the vanilla, follow by egg, beat in the cream just until completely blended, add in cornstarch, do not overmix. Gently spoon the batter over the crust.
5.Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. bake for 1 to 1 1/4 hour or until light golden brown, and the top is slightly golden tan. Always bake in water bath, so do check the water level in the oven during baking time.
Remove the cake from water bath, transfer to wire rack, and let cool for 2 hours, then cover the cake with clingwrap, refrigerate overnight.
6. To serve, release and remove the sides of the springform, removed the bottom of the pan. Place on a cake plate, cover the cake with a cake box n keep in the refrigerator, serve cold.
7. Garnish with Whipping cream CLICK HERE and fresh strawberries
8. to have a perfect cut, slice the cold cake with a sharp straight-edge knife. Before making that first slice, warm the knife under hot running water and wipe it dry.After cutting each slice and befoer making the next one, wipe the knife clean with a warm wet towel, this will make every slice clean and picture perfect.
Caranya:
1. panaskan Oven ke suhu 180C, olesin mentega agak tebal , di dasar loyang dan seputar loyang. Alasin dasar loyang dengan kertas roti. Bungkus bagian luar loyang dengan aluminium foil, hingga terbungkus ke atas, fungsinya untuk mencegak air masuk kedalam adonan saat kueh di panggang stim di Oven.
2. siapkan dasarnya kueh
3. kocok 250g krim keju dengan kecepatan rendah selama 2 menit, lalu tambahkan 60 g gula pasir, lanjutkan kocok selama 3 menit, tambahkan sisa satu kotak (250g) krim keju , lanjutkan kocok 5 menit lagi sambil dikerok bagian dasar baskom agar krim keju terkocok rata.
4. masukkan sisa 120 g gula, sambil mesin jalan kocok terus, dilanjutkan dengan Vanilla murni, kocok rata, lalu masukkan telor, kocok hingga pas tercampur rata, masukkan tepung maizena,  jangan kocok berlebihan. Sendokan secara perlahan kedalam dasar kueh yang telah di siapkan tadi
5. Siapkan loyang besar didalam oven, isi dengan air mendidih, kira2 menggenangi loyang setinggi 1 cm, lalu letakkan loyang berisi adonan tadi, panggang selama 1 hingga 1 1/4 jam, hingga  berwarna coklat keemasan, Kueh harus di panggang dengan cara Bain-Marie, selalu check jumlah air didalam oven saat proses pembakaran berlangsung.
begitu matang keluarkan dari Oven, biarakan dingin di rack pendingin selama 2 jam, (jangan di apa-apakan ,di tinggal aja), setelah itu tutup dengan plastik, dan simpan di kulkas semalaman.
6. ke esokan hari lepaskan spring loyang, lepaskan bagian dasar loyang , lalupindahkan kueh ke piring sajian. Bagian dasar akan rusak , kalau sering di sayat2 pisau tajam saat pemotongan kueh. simpan kueh dalam kotak, lalu masukkan ke kulkas, sajikan dingin.
7. Hias dengan whipping krim KLIK SINI, dan buah stroberi segar.
8. Untuk mnghasilkan potongan sempurna, gunakan pisau tajam, siram dengan air panas, lap hingga kering, lalu potong. Setalh potongan pertama, bersihkan pisau dengan lap hangat, lalulanjutkan dengan potongan berikut. lakukan hal yangs ama untuk potongan berikutnya, hal ini akan menghasilkan setiap potongan sempurna yang enak dipandang mata.

Black forest roulade

Bahasa klik SINI
Gluten free cake .This recipe is modify from women weekly, It is best to be serve on the same day.
you need :
200 g semi sweet  Hershey's chocolate,
60 ml hot water
1 tbsp instant coffee
1 tsp kahlua
4 eggs at the size of 60g each, separated
110 g coarse sugar
1  tbsp icing sugar, extra

filling :
1 recipe of whipping cream click here
1/2 can of fruits cocktails, drain

Method :
1. Preheat the oven to 180C
2. Grease the the  25cm square pan with margarine, line with parchment paper.
3. in a stainless bowl, fill in chocolate, water, instant coffee and  double boil, stir until chocolate melt, remove from the stove .
4. in a mixer, beat  eggs yolk for 3 minutes, lower the coarse sugar, continue for another 8 or until thick n creamy. Pour into warm chocolate mixture.

5. in another stainless still bowl, beat the egg white, add in a table spoon of icing sugar , continue beating  until soft peaks form . fold half of it  into the chocolate n egg yolk mixture,  continue with the other half. Pour and spread into the prepare pan . back for 8 minutes (with oven fan's on) if your oven didn't get Fan, bake it for 10 minutes
6. Place parchment paper, sieve some icing sugar on top of it, turn cake onto it,remove the parchment paper, cover cake with tea towel, cool cake to room temperature. 
7. mix Whipping cream with fruits cocktails , spread evenly on the cake, roll cake from side by using parchment paper to lift and guide the roll.
8. refrigerated 30 minutes before serving.

Whipped cream

Bahasa Klik SINI
Recipe from the Junior
Ever wonder why the whipping cream decoration at the bakeries hold it shape perfectly? here's the secret.
1 tsp unflavoured gelatine powder
1 tbsp (15 ml)water for Bloom the gelatine powder
240 ml whipping cream
1 tbsp (15 g) coarse sugar
1 tsp pure vanilla extract

Method:
1. you need a stand mixer with cover. Put the stainless medium size mixing bowl in the fridge, let it cool, it will help to whipped a better whipping cream.
2. Place the gelatine in a stainless bowl, add in the 1 table spoon water, let it Bloom for 5 minutes.
3. a another bigger stainless steel bowl, boil a 3 cm high level of water, place the stainless bowl that contain the bloom gelatine, stir it until it melt,turn off the heat, let the bowl with gelatine stay in the hot water bath.
4. Take out the stainless bowl from the fridge, pour in the whipping cream, whip the cream on high untill soft peak just began to form, pour in the sugar,with the mixer still running beat until the cream stand up in peaks, DON'T OVER MIX, Beat in the Vanilla, follow by the warm gelatine, beat until incorporate. Refrigerate for at least 30 minutes but not more than 1 hour. Use immediately.

Cheesy sponge Cake

Recipe adopted from Allan A T.Ingredients :
80 g corn flour
160 g all purpose flour
1 tsp baking powder
1 tsp baking soda
4 eggs, at room temperature, separated
1/2 tsp cream of tartar
240 g Castor sugar, divided into two equal amount
2 tsp vanilla extract (option)
80 g butter, melted, cold

Resep di ambil dari Allan A T
Bahan:
80 g tepung maizena (tepung jagung)
160 g tepung terigu serba guna
1 sdt baking powder
1 sdt soda kueh
4 butir telor (berat 60 g ), diamkan di suhu ruangan, pisahkan kuning telor  dari putih telor
1/2 sdt cream of tartar, untuk stabilkan putih telor
240 g gula pasir, bagi rata menjadi dua bagian sisihkan.
2 sdt Vanilla murni (jika suka)
80 g mentega, cairkan , biarkan dingin.

Butter cream
200 g unsulted butter, at room temperature
50 g icing sugar, sifted
a dust of salt

Krim mentega untuk hiasan:
200 g  mentega tawar, diamkan hingga mencapai suhu ruangan.
50 g gula halus, ayak hanya pada saat mau digunakan.
Garam secukupnya

250 g Kraft Cheddar cheese, shraded, set aside
250 g Keju Kraft, serut, sisihkan untuk menghias

method:
1. Preheat oven to 180 degree Celsius, line n grease a 40 cm square cake pan
2. mix corn flour, all purpose flour, baking powder and baking soda together and sift for 3 times, set aside
3. Using a Mixer, on high speed, beat egg yolk for 3 minutes, add in 120 g of castor sugar, vanilla, continue beating to another 8 minutes, or until ribbon stage
4. Beat egg white, by adding 1/2 tsp of cream of tartar for 1 minute, gradually add in 120 g sugar, but until soft peak form, or when you lift up the mixer the top part of the form drop abit.
5. Fold in egg white into egg yolk, add in half part of the flour mixture, fold it by using a spatula or a wooden spoon, use light hand and a few quick strike to fold the flour, Heavy handling of the flour might cause tought and flate sponge.
6. forld 1/3 part of the mixture into the cold melted butter, fold in well, and pour back to the egg mixture.
7. fold in the remaining 1/2 part of flour mixture, remember not to over do it.
8.Pour batter into prepared cake pan, and bake for 20 minutes (in my oven) or until a skewer inserted into the centre of the cake comes out clean.
9. remove from the oven, let it cold for 5 minutes, unmolding and let it cold on a wire rack.
10. Cream the butter, add in salt n icing sugar, coat on the surface of the cold sponge cake, and garnish with shradded cheese.

caranya:
1. panaskan oven hingga mencapai suhu 180 C, olesin loyang ukuran 40 X 40 persegi dengan mentega, dan tutup dengan kertas roti, agar saat kueh mudah diangkat saat telah matang.
2. campur menjadi satu, tepung jagung, tepung terigu, baking powder, soda kueh, lalu ayak 3 kali, sisihkan
3. dengan menggunakan mixer, kocok kuning telor dengan kecepatan tinggi selama 3 menit, masukkan 120g gula (setengah dari keseluruhan gula), vanilla murni  kedalam telor, sambil mixer dijalankan, kocok dengan kecepatan menengah selama 8 menit lagi, atau hingga adonan saat di tarik ke atas, jatuhnya dalam bentuk lipatan2 seperti pita.
4. Kocok putih telor, tambahkan cream of tartar, kocok selama 1 menit, lalu secara perlahan tuang gula pasir 120 kedalamnya, karena fungsi putih telor itu mengeringkan, agar menghasilkan kueh yang baik, selalu kocok putih telor hingga mencapai soft peak saja, cara mengetahuinya adalah dengan mengangkat hasil kocokan putih telor tadi, bagian ujung dari putih telor akan jatuh sedikit.
5. campurkan putih telor kesalam kuning telor yang telah di kocok, masukkan setengah bagian dari campuran tepung, aduh hingga pas tercampur, adukan tepung yang terlalu lama, akan mengakibatkan kueh menjadi kenyal dan kurang berkembang , karena efek reaksi kimia dari tepung .
6. Ambil 1/3 dari adonan tadi campurkan kedalam mentega cair yang telah dingin, aduk hingga rata , lalu tuang kembali kedalam campuran kuning telor, aduk, tujuannya adalah mengurangi adonan yang menurun pada saat mentega kita campurkan kedalam adonan.
7.Campurkan sisa setnagh bagian dari tepung, aduk hinga  pas rata, Ingat jangan aduk berlebihan.
8.Tuang adonan kedalam loyang yang telah disiapkan, panggang selama 20menit(diloyangs aya) kalau menggunakan kipas angin di Oven, maka cukup dengan waktu 8 menit, kenali kerja oven anda, test kematangan dengan menusuk bagian tengah dari kueh dengan tusukan sate, tusuk bagian tengah dan saat dicabut harus tanpa ada tempelan basah adonan.
9. Angkat dari Oven, biarkan selama 5 menit, lalu keluarkan dari loyang, dan biarkan dingin di rak pendingin.
10. Kocok mentega, gula halus yang sudah diayak dan garam halus, oleskan di bagian atas kueh yang telah dingin, tabur keju serut, potong sesuai ukuran yang dinginkan dan sajikan.

Udon Teriyaki Chicken noodle soup

a fast preparation meal for two

you need :
2 packets instant fresh Udon. Cook the noodles as directed and drain well

Soup:
500 ml water, boil
15 ml Kikkoman Teriyaki sauce
15 ml light soya sauce
1 measurement spoon Knorr chicken seasoning powder

1 spring onion, finely cut

1 pcs ready cooked Teriyaki chicken recipe from here , sliced and divide into equal amount.

Method:
1. Boil the water, pour in Kikkoman teriyaki sauce, light soya sauce and Knorr chicken seasoning powder, let it boil for 2 minutes, remove from heat and add in cut spring onion.

2. Place udon noodles in the bowl, add in the soup, topped with cut teriyaki chicken. Serve hot.

Makanan Jepang yang bisa di sajikan cepat untuk berdua.

bahan-bahan:
2 pack  udon segar cepat saji, bisa di beli di aneka supermarket. rebus  udon sesuai cara penyajian yang tercantum di kemasan, tiris , sisihkan untuk digunakan nanti.

sup:
500 ml air, didihkan
15 ml kecap teriyaki kikkoman
15 ml kecap asin encer
1 sendok ukur penyedap ayam merk Knorr, pilih yang tanpa MSG

1 batang daun bawang, iris tipis.

1 potong ayam teriyaki, resepnya disini , potong setebal 1/2 cm, dan bagi menjadi dua bagian yang sama

caranya:
1. rebus air hingga mendidih, masukkan kecap teriyaki kikkoman, kecap asin, penyedap knorr, didihkan selama 2 menit, padamkan kompor, masukkan daun bawang yang telah di potong.

2. tata udon dalam mangkok, tuangkan soup, tambahkan ayam teriyaki di atasnya. Sajikan panas.

Chicken Teriyaki

Adapted from Keiko Ishida's recipe , a fast prepare Japanese delicacy

you need:
3 chicken boneless tights, each around 400 g , with a sharp knife, carefully cut the thick part of the meat, to allow the meat to cook through faster

Marinade sauce:
30 ml kikkoman teriyaki sauce
15 ml light soya sauce
1/8 tsp white pepper powder

1 tbsp oil for pan fried

Method:
1. Marinate the meat for at least 15 minutes
2. Heat oil over high heat
3. Place the chicken boneless thighs skin side first, cover and pan fry for 3 minutes
4. turn to medium heat, open the lid, and turn over the chicken, cover the lid again, cook for another 4 minutes, pour all the left over marinade sauce and continue to cook until the colour of the chicken meat turn brown or cooked. Serve hot with mayonnaise

Adaptasi dari resep Keiko Ishida
Makanan Japang yang bisa di sajikan  cepat.
Bahan-bahan:
3 potong paha ayam tanpa tulang, sayat-sayat bagian daging yg paling tebal, agar mempercepat proses pematangan.

Bumbu perendam:
30 ml perendam kikkoman teriyaki
15 ml kecap asin encer
1/8 sdt bubuk lada putih

1 sdm minyak untuk pemanggangan

caranya:
1. Rendam paha ayam tanpa tulang dengan bumbu perendam paling sedikit 15 menit
2. panaskan minyak dengan suhu tinggi
3. letakkan paha ayam tanpa tulang dengan sisi  kulit terlebih dahulu, masak dengan wajan tertutup selama 3 menit
4. kecilkan api ke suhu menengah, lalu buku tutup wajan, balik paha ayam tanpa tulang ke sisi berlawanan, tutup kembali wajan, masak selama 4 menit, lalu tuang kedalam wajan sisa bumbu perendam, lanjutkan memasak hingga paha ayam matang atau warnanya menjadi coklat ke emasan. Sajikan panas dengan mayonnaise.

3 cup chicken ， 三杯鸡

You need :
2 whole chicken legs , cut into 8 pcs
8 garlics, skinned
2 stalks spring onion, cut into 5 cm
6 dried red chillies, cut into big pieces
1 tbsp cooking oil
3 cm ginger, sliced
50 ml cooking wine (option)
Basil leaves
Oil for deep fry

Seasonings:
2 tbsp light soya sauce
1 tsp dark soya sauce
125 ml water/ chicken stock
1 tsp sugar

Method:
1. Deep fry briefly the follow ingredients one at a time at high heat. Chicken  first , garlic, spring onion n dried chillies, drain n set aside.
2. Heat oil in wok to saute the ginger until fragrant.
3. Add in Chicken, garlic, and dried chillies, stir well.
4. add in all seasonings, simmer with medium heat till gravy thicken, add in basil leaves and spring onion, stir for another 2 minutes. Serve hot.

Masakan terkenal dari Negara Taiwan,  Ayam 3 gelas.
Bahan2:
 2 paha ayam utuh, potong jadi 8 bagian
8 siung bawang putih, kupas, biarkan utuh 
2 batang daun bawang, potong  5 cm
6 batang cabe kering, potong besar.
1 sdm minyak untuk menumis
3 cm jahe tua, iris  tipis
50 ml arak masak (jika suka)
daun kemangi, secukupnya
Minyak banyak untuk goreng

perasa:
2 sdm kecap asin encer
1 sdt ekcap asin kental
125 ml air outih/kaldu ayam
1 sdt gula pasir

Caranya:
1. panaskan minyak dengan suhu tinggi, goreng dengan cepat, bahan2 satu persatu, mulai dengan ayam, angkat kemudian, bawang putih, angkat lanjutkan dengan cabe kering,  daun bawang , tiris dan sisihkan.
2. di kuali lain, panaskan 1 sdm minyak, tumis jahe hinga wangi,
3. masukkan ayam, bawang putih dan cabe yg telah di goreng sekejap tadi, aduk hingga rata
4.  masukkan semau peras, dan masak dengan api sedang hingga mengental, lalu masukkan daun kemangi dan daun bawang yg telah digoreng tadi, aduk selaam 2 menit. Sajikan panas.

Honey Lemon Chicken

You need :
1 whole chicken, cut into 20 small pieces
1 tbsp cooking oil
50 g garlic, skinned
1/2 tsp salt
1 lemon, sliced
3 tbsp honey

Method :
1. heat the oil, add in garlic, fry for 1 minute
2. add the chicken, stir , and cover the wok for 10 minutes, under medium flame3. add in salt, cover again the wok for another 5 minutes, remove the wok cover
4. add in lemon and honey, stir for another 2 minutes, serve hot

Bahan2:
1 ekor ayam, potong menjadi 20 bagian kecil
1 sdm minyak untuk menumis
50 g bawang putih, buang kulit biarkan utuh
1/2 sdt garam dapur
1 buah jeruk lemon, iris melintang
3 sdm madu

Caranya:
1. Panaskan wajan, masukkan minyak, tambahkan bawang putih, tumis selama 1
2. masukkan ayam, aduk2, masak dengan wajan tertutup selama 10 menit, api sedang
3. Tambahkan garam , aduk hingga rata, tutup kembali wajan, n biarkan masak selama 5 menit, buka tutup wajan,
4. tambahkan lemon dan madu, aduk aduk sekitar 2 menit, sajikan panas

3 gorgeous eggs

Ah 3 humble eggs. It can a Delicious topping for Vegetable, steam fish or even porridge.
You need :
1 Century egg, diced
1 Salted egg, take only the yolk, diced
1 egg yolk
1 garlic , chopped
2 shallots , chopped
1 tbsp cooking oil

Method :
1. heat the oil stir in garlic and shallot
2. add in the 3 type of eggs, stir for 5 minutes, or until the salted egg yolk change colour, set aside, n serve as topping

BAHASA KLIK SINI

Shanghai cabbage fried dumpling

Holidaying at Shanghai-China a few years ago for the first time, on a winter night with my whole family, atracted by the long queue at dumpling store there, bought some , tried it, love it so much.
beberapa tahun yg lalu saat liburan keluarga dan berkunjung untuk pertama kalinya ke kota Shanghai di China, pada malam musim dingin , tertarik dengan antrian panjang di toko pangsit, jadi latah ikutan antri dan mencobanya... Wow rasanya bener2 enak dan sesuai selera.


You need:
30pcs wonton wrapper (original is not using wonton wrapper)
Ingredietns:
110 g Chinese cabbage leaves, cubed finely
275 g mince meat ( pork, Chicken or beef)
30 g spring onion, cut finely
30 ml light soya sauce
5 m ginger juice
1 tsp sesame oil
pinch of white pepper powder
1 tbsp corn /potato/tapioca starch

Oil for deep fried( if you wish to deep fried them)


Dipping sauce :
Black Vinegar
ginger - finely shraded

Method :
1. Mix well all the ingredients above, sit in the refrigerator for 30 minutes.
2. divide the filling into 30
3. spoon the filling onto the centre of the wrapper
4. pleat one side of the dumpling leaving the other edge straight
5. seal the half moon edge with water
6. you can boil it, steam it ,panfry it and for me ==> fried it
serve hot with dipping sauce


untuk membuatnya siapkan
30 kulit pangsit, (aslinya bukan pakai kulit pangsit)
bahan2 :
110 g sawi putih, iri memanjang ,potong kotak kecil2
275 g daging giling ( sapi, ayam atau babi)
30 g daun bawang, iris halus
30 ml kecap asin encer
5 ml perasan air jahe murni
1 sdt minyak wijen
lada sedikit
1 sdm tepung jagung (boleh di ganti dengan sagu atau tepung kentang)

Minyak banyak untuk goreng (jika suka dengan goreng)

saos celup :
cuka hitam
jahe, iris halus memanjang


Caranya:
1. campur semua bahan kecuali kulit pangsit ==> daging, sawi, daun bawang , kecap , air jahe,
dan lain2, aduk hingga tercampur rata, diamkan 30 menit agar rasanya menyatu.
2. bagi2 semua bahan isi menjadi 30 bagian yg sama
3. isi bagian tengah kulit pangsit
4. lipat hanya di satu sisi ( seperti di foto)
5. lem dengan menggunakan air
6. setelah semuanya selesai, boleh di rebus, di stim, di panggang di atas kuali, dan saya sukanya ==> di goreng.
sajikan panas dengan dengan saus celup

Mee suah luffa soup

The luffa, or lufah (from Arabic لوف)is grown, harvested before maturity, and eaten as a vegetable when the fruit is young and the sponge has yet to become tough, popular in Asia. I love to perpare it as breakfast.Oyong, bahasa Inggrisnya Luffa, berasal dari bahasa Arab Lufah, sayuran ini tumbuh dan di panen sebelum buahnya menjadi matang dan serat buah belum terbentuk, makanan populer di Asia. Saya menyajikannya sebagai sarapan pagi. Menu halal bagi umat Islam.

serving 4 person
you need
1/3 box of mee suah
1 young Luffa, skinned, cut the meat into small triangle shape

In a chopper, chop together all in greadients listed below, sauteed with 1 tbsp cooking oil:
1 garlic
2 shallots
20 g dried prawn, soak in hot water for 30 minutes, rinse with cold water, set aside.
1/2 tsp salt
750 ml water
fried shallots (option) for garnish.



Method :
1. boil the water, add in the sauteed ingredients, let it boil for 5 minutes
2. add in cut luffa
3. add in mee suah, stir till the soup start boilling again, garnish with fried shallots if you like it and serve hot

Porsi 4
siapkan :
1/3 kotak mi sua
1 oyong muda, buang kulit, cuci, potong isinya dalam bentuk segitiga kecil.
Bumbu halus, tumis dengan 1 sdm minyak sayur :
1 siung bawang putih
2 bawang merah
20 g ebi (udang kering) , rendam dalam air panas selama 30 menit, cuci dengan air dingin, tiris
1/2 sdt garam halus
750 ml air bersih
bawang goreng, untuk tabur (kalau suka)

caranya :
1. didihkan air, masukkan bumbu halus yg telah di tumis, biarkan mendidih selama 5 menit.
2. masukkan oyong yang telah di potong2
3. terakhir masukkan misua, aduh hingga sup kembali mendidih, angkat sajikan panas, tabur bawang goreng kalau suka.

Bon appétit.