• Recipes Chocolate Pralines

    Chocolate Pralines combine the crumbly, nutty taste of classic pralines with rich semi-sweet chocolate. ...

  • RESEP DAGING GULUNG

    Bahan : * 300 gr daging sapi has dalam * 100 gr lobak * 2 sdm mentega, untuk menumis. ...

  • PINEAPPLE-ORANGE SUNSHINE CAKE

    In a large bowl, mix together all of the frosting ingredients until well blended. Spread over cake. Store in the refrigerator.. ...

  • Rempeyek Kacang

    Bahan: * 400 gr tepung beras * ½ sendok makan tapioka * ½ kg kacang tanah dikupas dan dibelah 2 * 4 buah bawang putih. ...

  • Recipes Red fruit salad with mint syrup

    Enjoy this refreshing dessert that doesn't take forever to prepare and goes down a treat with guests. . ...

Wednesday, December 29, 2010

Food Recipes The classic Little Smokies Ingredients, Directions

Food Recipes The classic Little Smokies Ingredients, Directions

The classic Little Smokies (or Lit'l Smokies) in a crock pot are always a hit at holiday parties or at social gatherings. I haven't figured out if it's the kids eating all the little smoked sausages or if the adults are slipping these mini treats and taking a walk back memory lane. In either case, little smokies seem to please year after year and while they are not on the healthy "in" food list, they sure do taste good and the empty crock pot proves that point.

Ingredients
1 (16 ounce) package Hillshire Farm® Lit'l Smokies®
1 (12 ounce) package Jimmy Dean® Premium Thick Sliced Bacon
1 cup packed brown sugar

Directions
• .Preheat oven to 400 degrees F
• .Cut each bacon slice into 4 pieces. Wrap each Lit'l Smokie with piece of bacon; secure with a toothpick. Place in a 13x9x2 inch baking pan. Sprinkle evenly with brown sugar.
• Bake for 30 to 35 minutes or until bacon is crisp and sugar is melted. Cool slightly before serving.

RESEP KLEPON


Klepon

Bahan :
  • 300 gram tepung ketan
  • 75 cc air daun suji atau pandan
  • 2 sdt air kapur sirih
  • 100 gram gula merah diiris
  • ¼ butir kelapa diparut dikukus dengan ¼ sdt garam selama 15 menit
Cara membuat :
  1. Aduk tepung ketan dengan air daun suji sedikit demi sedikit, masukkan air sirih. Uleni sampai adonan dapat dibulatkan manjadi sebesar kelereng, isi dengan irisan gula merah, bulatkan lagi.
  2. Didihkan air dalam sebuah panci yang besar. Masukkan klepon ke dalamnya, tunggu sampai mengapung. Angkat & gulungkan klepon dalam kelapa parut kukus.

Tuesday, December 21, 2010

RESEP KUE PISANG


Kue Pisang

Bahan :
  • 150 gr tepung beras
  • 100 gr gula pasir
  • 700 cc santan dari 1 butir kelapa
  • ½ sdt garam
  • 1 lembar daun pandan
  • 75 gr tepung hunkwee
  • 2 buah pisang tanduk dipotong-potong
  • Daun pisang untuk membungkus
Cara membuat :
  1. Campur tepung beras, gula pasir, santan, garam dan daun pandan. Masak dan aduk terus sampai adonan menjadi kental. Angkat, biarkan sampai hangat.
  2. Masukkan tepung hunkwee sedikit demi sedikit sambil diaduk rata.
  3. Ambil daun pisang, taruh 2 sdm adonan, isi tengahnya dengan potongan pisang. Bungkus, dan kukus sampai 30 menit sampai matang.

RESEP SERABI MANIS SOLO


Serabi Manis Solo

Bahan :
  • 200 gram tepung terigu
  • 1 sdt baking powder
  • 300 cc santan dari ¼ butir kelapa
  • 50 cc air daun suji atau pandan
  • 1 butir telur
  • ¼ sdt garam
  • Minyak sayur untuk olesan
Bahan Saus :
  • 500 cc santan dari 1 butir kelapa
  • 1 sdm gula pasir
  • 1 sdt garam
  • 1 lembar daun pandan
  • Potongan nangka (bila suka)
Cara Membuat :
  1. Campur tepung terigu dan baking powder. Ayak, lalu letakkan ke dalam satu baskom.
  2. Kocok telur dan garam sampai berbuih lalu masukkan santan dan air daun suji, aduk sampai rata.
  3. Tuang adonan telur ke dalam campuran terigu dan baking powder sedikit demi sedikit, uleni sampai rata dan halus.
  4. Biarkan selama 1-2 jam.
  5. Panaskan wajan serabi (wajan kecil), olesi minyak. Tuang 3-4 sdm adonan. Tunggu sampai permukaan serabi muncul pori-pori, lalu ditutup. Masak sampai matang. Angkat dari wajan. Ulang proses ini sampai adonan habis. Siap dihidangkan dengan sausnya.
Cara Membuat Saus :
Didihkan semua bahan sambil diaduk supaya santan tidak pecah, angkat dan dinginkan. Bila suka bisa ditaburi dengan potongan nangka.

Wednesday, December 15, 2010

Red Velvet Cookies food recipes, Ingredients,Directions

Red Velvet Cookies food recipes, Ingredients,Directions

Ingredients

* 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
* 1/3 cup unsweetened cocoa
* 1/4 cup butter or margarine, softened
* 1/4 cup sour cream
* 1 tablespoon red food color
* 1 egg
* 3/4 cup Betty Crocker® Rich & Creamy cream cheese frosting
* 1/4 cup chopped nuts

Directions

1. Mix cookie mix, cocoa, butter, sour cream, food color and egg in bowl until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake at 375 degrees F for 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Thursday, December 9, 2010

RESEP KUE BUGIS


KUE BUGIS

Bahan:
  • 250 gram tepung ketan
  • 50 gram tepung kanji
  • 1 sdt air kapur sirih
  • 75 cc air daun suji dari 10 lembar daun suji dan 10 lbr daun pandan
  • 100 cc air
  • 1 sdt tepung beras
  • ¼ sdt garam
  • Daun pisang untuk membungkus
Bahan Isi :
  • ½ butir kelapa muda, diparut
  • 250 gram gula merah diiris
Cara membuat :
  1. Campur bahan untuk isi, masak sampai air habis. Bulatkan sebesar kelereng.
  2. Campur ketan, tepung kanji, tepung beras ,air kapur sirih. Tuangi air suji sedikit demi sedikit, aduk dengan tangan sampai adonan dapat digulung. Bulatkan adonan dengan garis tengah ±3 cm.
  3. Taruh adonan pada daun pisang yang telah diolesi minyak beri sedikit gula merah bulatkan kembali, bungkus. Kukus sampai matang.Agar kelihatan cantik ,buka daunnya kembali satu persatu dan bungkus lagi dengan daun pisang segar, yang muda.

Wednesday, December 8, 2010

Sushi Recipe Ebi Tempura Roll Method,Receipe,Material

Sushi Recipe Ebi Tempura Roll Method,Receipe,Material
Krenyes tasty crispy exterior and fresh in the middle. This sense which contains dried shrimp tempura sushi. You are guaranteed to be addictive because of its unique flavor.

Material:
3 pieces of shrimp tempura
30 g green asparagus, blansir
20 g green cucumber, cut lengthwise
10 ml of bottled mayonnaise
100 g sushi rice
15 ml of spicy thousand island sauce
Layers:
bruised potato chips
Complement:
handcuffs
wasabi
Shoyu

Method:

* Prepare all ingredients.
* Prepare a roll of bamboo. Flatten the rice on top.
* Place the tempura, cucumber, asparagus, mayonnaise on one side.
* Roll with bamboo scrolls until solid.
* Sprinkle around it with potato chips until blended.
* Cut into 6 sections.
* Serve immediately.

For 1 roll @ 6 slices / pieces

Wednesday, December 1, 2010

Gingerbread House Recipe Ingredients,Method,Picture

Gingerbread House Recipe Ingredients,Method,Picture


Nothing makes a more impressive centerpiece during the holidays than a homemade gingerbread house, and they are not as difficult to make as they might appear. It is also a great way to get your children involved in the holiday festivities. You can put the basic frame structure together and watch the kids have a ball decorating with their favorite candies. The construction of your gingerbread house will closely follow the building concepts of a real house. Proper planning is essential. You can make the gingerbread ahead of time, making sure to let it thoroughly cool in a dry area before wrapping securely to store. Be sure to allow plenty of time to put the pieces together.

I have always enjoyed making popcorn strings. Always use unbuttered popcorn, and just use a regular thread and needle. I also recommend that you keep them to a manageable length, like three feet or so. One fun trick my sister came up with was to toss the popped corn in red or green food coloring. You can also toss it with glitter to add some sparkle.

Another way to decorate and be creative is with salt dough. It can be colored, painted and glued, and it is very malleable. After mixing the dough, you can roll or cut it into different shapes which, after baking, can be painted with acrylic or poster paints, and further decorated with glitter, glued-on rhinestones or other whatever suits you.

Ingredients

* 6 cups all purpose flour
* 1/2 teaspoon baking powder
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves or allspice
* 1/2 teaspoon salt

* 1 1/2 sticks (12 Tbsp) butter, softened
* 1 1/2 cups packed light brown sugar

* 2 large eggs
* 1 cup dark molasses
* 1 Tbsp water

Method
Make the Gingerbread Dough

1 Whisk together the dry ingredients in a large bowl, set aside.

2 Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.

3 Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.

4 Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

Monday, November 29, 2010

Deviled Chex food recipes, Ingredients,Directions,Picture,Price

Deviled Chex food recipes, Ingredients,Directions,Picture,Price

Ingredients

3 tbsp sugar
1 tbsp paprika
1 tsp ground chili powder
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tsp salt
1/3 cup vegetable oil
1 cup assorted unsalted nuts, such as peanuts, almonds, walnuts, pecans
3 cups Rice Chex cereal
3 cups Corn Che® cereal
3 cups Wheat Chex cereal
1 cup miniature cheese crackers
1 cup miniature pretzels


Directions

1. In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper and salt; set aside.
2. In large microwavable bowl, combine oil and nuts. Microwave uncovered on High about 2 minutes or until fragrant. Stir in cereals, crackers and pretzels until evenly coated. Stir in sugar mixture until evenly coated.
3. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture is thoroughly heated. Spread on paper towels to cool. Store in airtight container.


Sunday, November 28, 2010

Maids of Honour Food Recipes,Ingredients, Preparation method,Image

Maids of Honour Food Recipes,Ingredients, Preparation method,Image

The Maid of Honour cake has been part of Richmond history for nearly 300 years. It Is believed that Henry VIIIth was the first to use its name when he met Ann Boleyn and other Maids Of Honour at his Royal Household of Richmond Palace eating the cakes from a silver dish.

The first Richmond Maids of Honour shop can be traced back to the early 18th century and it is here Robert Newens the present owners great great grandfather served his apprenticeship. The cakes soon became a feature of taking tea in fashionable Richmond.

150 ml (1/4 pint) milk
25 g (1 oz) cake crumbs
50 g (2 oz) English butter, cut into small pieces
25 g (1 oz) caster sugar 40 g (1 1/2 oz) ground almonds
1 egg, beaten
grated rind of 1 lemon
few drops of almond flavouring
175 g (6 oz) shortcrust pastry
raspberry jam

1. Heat milk in a saucepan to almost boiling point, then stir in cake crumbs, butter, sugar, ground almonds, egg, lemon rind and almond flavouring. Stir well and leave to stand for about 5 minutes.
2. Meanwhile roll out the pastry and cut fifteen rounds using a fluted 6.5 cm (3-inch) cutter. Place in buttered patty tins and spread jam in the base of each. Divide the filling equally among them.
3. Bake in the oven at 220°C (425°F) mark 7 for 15 - 20 minutes, until firm and golden.
Makes 15


Lancashire Hot Food, Recipes Ingredients, Preparation method,Picture,

Lancashire Hot Food, Recipes Ingredients, Preparation method,Picture,

Ingredients

700 g (2 1/2 lb) best end neck of lamb, chined, with the rib bones trimmed
6 lambs' kidneys
700 g (1 1/2 lb) potatoes, thinly sliced
salt and freshly ground black pepper
1 Spanish onion, thinly sliced
300 ml (10 fl oz) chicken stock, home-made or from a cube
25 g (1 oz) butter, plus extra for greasing
sprigs of rosemary, to garnish


Preparation method

Preheat the oven to 180C/350F/Gas 4.

Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.

n the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.

Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.

Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.

Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.

To serve, spoon into serving bowls.


Saturday, November 27, 2010

RESEP KERIPIK KACANG


KERIPIK KACANG

Bahan :
  • 150 gr tepung terigu
  • 30 gr tepung maizena
  • 1 sdt baking soda double acting
  • 30 gr gula tepung
  • 1/4 sdt garam
  • 50 gr kacang tanah halus
  • 30 gr margarine
  • 1 btr telur,dikocok lepas
  • minyak untuk menggoreng
Cara membuat :
  1. Ayak tepung terigu,tepung maizena,baking powder,gula tepung dan garam.Tambahkan kacang tanah halus.Aduk rata.
  2. masukkan margarine,dan telur.Gumpalkan.
  3. giling tipis adonan dengan gilingan mie,potong2 sesuai selera.
  4. Goreng dalam minyak yg sudah dipanaskan diatas api sedang sampai matang dan kering.(By.saji)

Friday, November 26, 2010

Terapi Jus - Membantu Penyembuhan Penyakit Berat dan Ringan

Terapi jus atau juice therapy terbukti dapat membantu penyembuhan penyakit berat dan ringan. Jus yang terbuat dari buah dan sayuran lebih mudah dicerna oleh tubuh sehingga nutrisi dapat diserap optimal. Kandungan buah dan sayuran kaya akan vitamin, mineral dan fitonutrien yang dapat meningkatkan daya tahan tubuh dari serangan penyakit dan mencegah kanker.  Resep/Foto/Dapur Uji: Budi Sutomo. 
Informasi lengkap tentang jus terapi bisa di klik di SINI

Jus Mangga Wortel 
(foto belakang)

Bahan:
150 g mangga, potong-potong
60 g wortel, potong-potong
60 ml air es
4 potong es batu
1 sdm susu kental manis
Cara Membuat:
  1. Masukkan potongan mangga, wortel, air es, susu kental manis dan es batu ke dalam tabung blender. Haluskan hingga lembut. Angkat.
  2. Tuang jus ke dalam gelas saji. Hidangkan segera.
Untuk 2 porsi

Rucuh Asam Jawa 
(foto depan)

Bahan:
800 ml air matang
3 sdm asam jawa
60 g gula jawa
100 ml air perasan jeruk manis
5 cm jahe
Es batu secukupnya
Cara Membuat:
  1. Campur air hangat dengan asam jawa, gula jawa dan jahe. Aduk rata, saring.  Masukkan air perasan jeruk manis, saring. Dinginkan.
  2. Tuang rucuh asam jawa ke dalam gelas saji. Hidangkan.
Untuk 4 Porsi

Raw Food Diet - Rujak Buah


Diet makanan mentah atau raw food diet memberi manfaat yang baik bagi kesehatan tubuh. Selain kaya vitamin, mineral dan serat, diet raw food juga menghindari tubuh dari  asupan bahan kimia yang dapat menyebabkan kanker.  Berikut resep raw food diet yang bisa Anda coba di rumah. Resep/Dapur Uji/Foto: Budi Sutomo.

Rujak Buah

Bahan:                  
60 g timun, potong-potong
100 g nanas, potong-potong
100 g bengkoang, potong-potong
100 g jambu air, potong-potong
Sambal Rujak:
10 buah cabe rawit
2  buah cabe merah keriting
3 sdm irisan gula merah
1 sdm air jeruk nipis
1 sdt garam halus
Cara Membuat:
  1. Sambal Rujak: Haluskan cabe rawit, cabe merah keriting, gula merah, garam dan air jeruk nipis hingga lembut. Sisihkan,
  2. Penyajian: Siapkan piring saji, atur potongan buah di dalam piring.Siram dengan sambal rujak. Hidangkan.
Untuk 3 Porsi

Tip: Sajikan sambal rujak di tempat terpisah agar buah-buahan tidak berair. Buah bisa diganti sesuai selera.

Tuesday, November 23, 2010

TIPS Membuat Gordon Blue

TIPS Membuat Gordon Blue
If  the country of origin, country steak in the West is made from meat that burned nearly ripe. But because most people like to eat fried Indonesia, the steak was processed without burning.

When the meat was more expensive for some people, then the chicken steak may be another option. With a unique blend, chicken fried steak is flour in the recipe gordon blue from Saung Fitr following recipe can be your mainstay during weekend.

Ingredients:

150 gr boneless chicken breast
50 grams of cheese slice
1 LBR smoked beef
100 gr bread flour
Grab a white eggs
50 gr flour
50 grams cabbage
150 gr potatoes
5 grams mecin
Black pepper, to taste
50 grams carrot
Salt, to taste
2 gr onion, finely chopped
1 tsp margarine fresh

Method:

1. Split chicken breasts until thin is not broken. After that pounded with meat mallet, then seasoned with pepper, and salt.
2. Place the smoked beef, and cheese in a layer of chicken and cheese rolled up are not visible.
3. Roll chicken in flour until blended and then coat with egg whites until evenly over bread flour, as he pressed for bread crumbs to hold tightly.
4. Fry until golden brown. Set aside on serving plates.
5. Serve with fries and salad

Resep Kue | Srikaya Bread Pudding

Resep Kue | Srikaya Bread Pudding
Sugar apple butter is sticky sweet to strong accent this Singapore-style bread pudding. Enjoy a blend legitnya with fresh sour taste of candied orange peel that so taburannya.

Material:
8 pieces of white bread, remove crusts
150 g sugar apple butter
4 eggs chicken
500 ml fresh milk
½ teaspoon vanilla powder
½ tsp cinnamon powder
75 g sugar
Topping:
2 tablespoons candied orange peel / sukade, small pieces
1 tsp sugar

Method:

* Brush each sheet of white bread with butter sugar apple. Cover with another sheet of bread.
* Cut into two or four.
* Arrange in a heat resistant dish that has been polished butter.
* Beat telr then mixed with milk, vanilla and cinnamon.
* Pour into a dish containing the bread.
* Sprinkle sukade. Bake in hot oven 180 C for 45 minutes.
* Lift. Serve.
Simak
Baca secara fonetik

Thursday, November 18, 2010

Resep Sayur | Kentang Keju Brokoli

Resep Sayur | Kentang Keju Brokoli
soft savory potatoes wrapped in a soft dough is tasty milk plus a crunchy broccoli. A sprinkling of cheese make it taste more complete and steady!

Material:
500 g potatoes, peeled, thinly sliced
1 tablespoon margarine
50 g onion, chopped
1 tbsp plain flour
250 ml fresh milk
100 g broccoli, remove flowerets, chopped
½ tsp pepper powder
1 teaspoon salt
2 tablespoons grated cheddar cheese
Topping:
2 pieces of bacon, cut into small
2 tablespoons grated cheddar cheese
Complement:
Beef sausage
vegetable Salad

Method:

* Boil potatoes until tender. Drain.
* Saute onion until wilted and fragrant.
* Sprinkle the flour, stirring until blended.
* Pour the fresh milk, stirring until thick.
* Enter the potatoes and broccoli and spices and cheese.
* Stir until boiling.
* Put in a bowl aluminum.
* Sprinkle Topping ingredients.
* Bake in hot oven 180 C for 30 minutes.
* Remove and serve warm.

Monday, November 15, 2010

Menu Western yang Unik di Pantasteiik

Menu Western yang Unik di Pantasteiik
Western cuisine hobbyist If yes, there are now new options for the culinary connoisseur westerns in Bogor. Pantasteiik presents a unique menu. Western trio pasta, pancakes, and steak a la western food into a special menu for each visitor.

Modern minimalist immediate impression upon entering the restaurant page on the outskirts of this residential street New Bogor. Bright colors, especially purple and orange, immediately greet anyone who visit.

Upon entering the restaurant, visitors can immediately occupy some seats that accommodate 120 people as you wish.

At the corner of the room, an ornate mirror glass arranged into poit of interest interesting interior. Color silver chandeliers and other extras add to the typical interior resto on this one. At the final touch, a long maroon couch into place a modern relaxed elegant.

The restaurant is dominated by purple and orange presents three types of menus adalan, ie pancakes, pasta, and steak.

According to Supervisor Pantasteiik, Bustam (43), the idea of creating a trio of western food as the main food because there is no restaurant serving these menus. Pancake, usually eaten as a dessert (dessert). But in fact become the main course Pantasteiik (main dish).

The reason is, there is a special menu consisting of three types of pancakes are filling. Special sweet pancakes pancakes consist of ice cream, pancakes combine peas with bacon, mozzarella cheese and pancakes.

"This menu is a trio of western food menu with a taste that has been modified by the tongue of Asia," he said.

Third dish into a pre-eminent restaurant menu. In addition to the main menu it adndalan menu that can be sampled as appetizers, soup, pizza, salads, quiche, lasagna, croissants, rice, noodle, and others. Visitors also like ice cream that sold home made, not the production of the factory and easily liquefied.

"In December we will launch 35 new menu, but still highlight the flavors of Asia," he said.

For the price of each manu, Pantasteiik offers ranging from Rp20-Rp95 thousand thousand. "Prices are more reasonable to see the facilities that can be enjoyed," said the father of two children.

If you are interested in visiting this restaurant can directly come to the street New Bogor Housing Block F5 / 9, Bogor. With opening hours Monday-Friday from 10:00 to 22:00 o'clock pm, while Saturday and Sunday starting at 8:00 to 23:00 pm.

Angkak - Bumbu Masakan Cina


Angkak adalah bumbu masak yang sering di pakai dalam masakan Cina. Terbuat dari beras ketan yang difermentasikan dan dikeringkan sehingga warnanya berubah menjadi merah. Di pasaran terdapat dua jenis angkak, yaitu yang dijual dalam keadaan basah dan kering.

Di dalam masakan, Fungsi angkak, memberikan warna merah alami pada masakan daging, ayam maupun ikan, terutama masakan yang dipanggang. Aroma masakan juga menjadi lebih segar dan lezat.  Angkak basah cocok sebagai bumbu tumis tahu maupun sayuran. Penggunaan angkak basah bisa langsung dimasak dengan aneka tumisan. Sedangkan yang kering bisa di gunakan utuh maupun dihaluskan dengan bumbu-bumbu yang lain. Budi Sutomo.
   
Angkak

Bahan:
Beras ketan 150 g, cuci bersih
Biang/ragi Monascus angka atau Monascus purpureus 1 sdt
Air 250 ml
Cara Membuat:
  1. Didihkan air, masukkan beras, masak hingga cairan terserap habis, angkat. Kukus beras hingga matang. Angkat, dinginkan.
  2. Taburi nasi dengan ragi, aduk rata. Masukkan beras beragi ke dalam tempat bertutup.
  3. Fermentasikan selama tiga hari hingga timbul gelembung-gelembung dan beras menjadi berwarna merah. Keringkan/jemur hingga kering. Kemas angkak dalam wadah tertutup rapat. Angkak siap digunakan.
Untuk 150 g

Saturday, November 13, 2010

Rahasia Membuat Roti Empuk ala Bakery


Buku ini terselesaikan dalam waktu hampir 5 bulan. Keinginan untuk membuat resep terbaik menjadikan kontrol resep super ketat serta dapur uji yang berulang-ulang. Hanya resep terbaik dan lolos dapur uji yang dipersembahkan untuk pembaca. Selamat Berwirausaha.
Wirausaha boga seperti membuka toko roti atau bakery memang menjanjikan laba yang melimpah. Tidak diperlukan modal terlalu besar dan risiko kegagalannya rendah. Namun demikian, ada kiat-kiat khusus agar bisnis ini sukses dan mengasilkan keuntungan. Baca panduannya di dalam buku ini.

Judul:
Wirausaha Roti Favorit
Penulis:
Budi Sutomo
Harga:
Rp. 45.000
Jumlah Halaman:
100 halaman
Penerbit:
Puspa Swara
Wisma Hijau, Jl. Mekarsari Raya No 15. Cimanggis, Depok, 16952. Tlpn: (021) 8729060. Fax: (021) 8712219. E-Mail: info@puspaswara.com atau swara@cbn.net.id
Pemesanan:
Telepon: (021) 8729060 Fax (021) 8712219

Resensi:
Anda ingin memulai berwirausaha roti? Buku Wirausaha Roti Favorit layak menjadi pegangan dan panduan berbisnis roti. Bisnis usaha roti memang sangat menjanjikan keuntungan. Usaha ini juga jarang mengalami kegagalan karena produk konsumsi roti masarakat Indonesia tergolong cukup tinggi. Makanan yang berbahan pokok tepung terigu ini sudah banyak dikonsumsi sebagai alternatif sumber kalori pengganti nasi maupun snack pengganjal perut kektika lapar. Seiring dengan meningkatnya konsumsi roti, industri ini turut berkembang pesat, baik bersekala besar, menengah maupun home industry atau rumahan. Namun demikian, usaha ini memerlukan trik dan kiat khusus agar produk yang dihasilkan berkualitas baik, bersaing dipasaran dan tidak mengalami kegagalan. Jawabanya semua diulas tuntas didalam buku setebal 100 halaman ini.

Jika Anda jeli membaca peluang, jangan tunda lagi, mulailah berwirausaha roti. Sebagai panduan, buku ini layak Anda miliki. Dalam buku ini, dibahas secara rinci dan menalam seluk beluk memulai usaha roti. Pembahasan diawali dari konsep usaha, pengenalan produk, prospek bisnis, pengenalan alat, pengenalan sifat bahan dasar, resep-resep pilihan yang telah lolos dapur uji, aneka tip roti ala bakery yang sedang trend, teknik pengemasan, pemasaran, evaluasi kegagalan produk roti disertai solusinya, penyimpanan, promosi produk dan kalkulasi harga jual untuk memperkirakan keuntungan. Semuanya dijelaskan secara rinci dengan bahasa yang mudah dipahami.



Resep-resep yang disajikan di dalam buku ini merupakan resep pilihan yang sedang trend ala bakery ternama serta banyak diminati konsumen. Semua resep disertai foto yang artistik dan tip anti gagal. Adapun resepnya adalah; Roti Tawar Putih, Brown Bread, Roti Polo Isi Ayam, Roti Tulban isi Cokelat, Roti Kepang Kismis, Roti Hotdog isi Sosis, Roti Burger, Mozzarella Soft Roll, Roti unyil daging asap, Roti Unyil Sosis Keju, Roti Pandan isi tape, Roti Kukus isi kacang hijau, Pizza Jamur Jagung Manis, Donat Tabur Almond ala J-Co, Donat Siram Cokelat, Bola-Bola Donat Panggang, Roti Goreng isi ayam, Roti Abon ala Bread Talk, Danish Gulung Kismis, Brioche Keju, Roti Lilit Pisang, Roti Sarikaya ala Roti Boy, Roti isi Salad, Roti Cokelat Isi Selai Kacang, Cup Roti isi Selai Stroberi, Pan Bread Daging Asap, Roti Bun Isi Selai Nenas, Loaf Bread, Roti Manis Tabur Keju, Roti Taiwan Isi Sosis, Roti Zebra Cokelat, Croissant Keju, Roti Isi Sosis, Roti Sobek Isi Cokelat. Banyak pilihan bukan? Jangan tunda lagi, miliki buku ini dan mulailah berwirausaha roti.

Friday, November 12, 2010

Dekorasi Kue Menggunakan Butter Cream


Perayaan Hari Natal tentu Anda ingin menyajikan hidangan yang special untuk acara jamuan makan.  Salah satunya adalah kue tart. Anda tidak perlu mengeluarkan banyak biaya dengan membeli kue tart dari bakery ternama. Dengan sedidik ketelatenan dan bermodalkan butter cream, cake buatan Anda bisa dihias secantik kue ala bakery. Teks/Dapur Uji/Foto: Budi Sutomo. 

Informasi lengkap tentang buku CARA MUDAH MENGHIAS CAKE bisa dilihat DI SINI 


Bahan: 
1 buah cake (jenis cakenya bisa cake cokelat, fruit cake atau bolu) yang di cetak dengan loyang bentuk lonceng.
500 g butter cream warna hijau (resep butter cream klik di sini)
500  g butter cream warna putih
Permen cokelat warna-warni
Hiasan natal sesuai selera (boneka, pohon, binatang, rumput) 

Cara Membuat:

1. Olesi seluruh permukaan cake dengan butter cream warna hijau. Semprotkan pada sisi samping bagian bawah dan atas dengan butter cream warna putih menggunakan spuit bintang.

2. Tutup separuh bagian atasnya dengan butter cream warna hijau menggunakan spuit daun.


3. Semprotkan menggunakan spuit bintang pada seluruh sisinya menggunakan butter cream warna hijau menggunakan spuit bintang.


4. Hias bagian permukaan cake yang belum dihias dengan daun butter cream menggunakan permen cokelat warna-warni, boneka,dan pohon plastik. Atur komposisinya agar terlihat harmonis dan cantik. Kue tart natal siap disajikan.

Thursday, November 11, 2010

Resep Sandwich Bahn Mi

Resep Sandwich Bahn Mi

Bahn mi alias 'baguette' or French bread. It is a hawker in the form of French bread sandwiches with various contents. French culinary influence with a local touch this Vietnamese seemed very exotic!

Material:
4 pieces of baguette / French bread, small size
4 tablespoons liver pate
2 tablespoons sliced carrots small length
2 tablespoons sliced radishes small length
2 tablespoons cucumber, sliced length small
150 g chicken / duck smoke / roast, thinly sliced
4 tablespoons soy sauce
4 tablespoons sambal Bangkok, ready to use
2 tablespoons bottled mayonnaise
2 tablespoons coriander leaves
1 large red chilies, seeded, finely sliced

Method:

* French bread cut lengthwise.
* Fill bread with vegetables, grilled chicken until solid.
* Give the soy sauce, chili sauce and mayonnaise Bangkok.
* Sprinkle with coriander leaves and sliced chili.
* Sandwich until solid.
* Serve immediately.

For 4 pieces

Wednesday, November 10, 2010

Membuat Kue Natal Cantik

Hari natal sebentar lagi. Anda umat nasrani tentu tengah sibuk menyiapkan segala sesuatu untuk menyambut perayaan natal. Tidak ketinggalan adalah membuat kue untuk suguhan. Berikut adalah resep kue special natal yang bisa Anda coba di rumah. Resep/Dapur Uji/Foto: Budi Sutomo
Informasi Lengkap Kue Kering Klik di SINI

Christmas Leaf Cookies

Bahan:
750 g tepung terigu rendah protein/cap kunci
500 g margarin
250 g gula halus
3 butir kuning telur
1 sdm bubuk kayu manis
½ sdt garam halus
Hiasan:
200 g gula halus
1 butir putih telur
2 sdm air jeruk nipis/lemon
2 tetes pewarna merah
2 tetes pewarna hijau
Cara Membuat:
  1. Campur dan aduk rata tepung terigu, kayu manis bubuk, gula halus dan garam, aduk rata. Ayak. Sisihkan.
  2. Masukkan margarin dan kuning telur ke dalam campuran tepung. Potong-potong atau aduk-aduk adonan menggunakan pisau atau sepatula plastik hingga terbetuk adonan berbutir-butir halus.
  3. Satukan adonan dengan cara di kepal-kepal sengan tangan atau sendok kayu hingga adonan menyatu.
  4. Giling adonan di atas plastik hingga ketebalan ½ cm. Cetak dengan cetakan bentuk daun. Lakukan hingga adonan habis.
  5. Atur kue yang telah di bentuk di atas loyang beroles margarin. Panggang di dalam oven bertemperatur 160oC selama 25 menit atau hingga kue matang dan berwarna kuning kecokelatan. Angkat. Dinginkan.
  6. Hiasan: campur semua bahan hiasan menggunakan pengocok kawat hinga terbentuk adonan yang licin. Bagi menjadi dua bagian, tambahkan masing-masing bagian dengan pewarna merah dan hijau.
  7. Hias kue dengan bahan hiasan. Biarkan hiasan mengeras. Kemas kue di dalam stoples kedap udara. Sajikan.
Untuk ± 1700 g

Tip: Jangan memberi hiasan sewaktu adonan masih panas karena gula akan melebar dan hiasan menjadi tidak bagus. Jika hiasan susah mengering, oven sebentar hingga lapisan hiasan gula mengeras. Bahan hiasan bisa diganti dengan white cooking chocolate yang di tim dan ditambah pewarna.

Tuesday, November 9, 2010

Resep Sayuran | Salad Ubi White House a la Sam Kass

Resep Sayuran | Salad Ubi White House a la Sam Kass

Sweet potato is a family favorite preseiden Obama. Because they like the food nutritious and simple, Sam Kass was concocting this salad. Ubi an abundant harvest from the garden of the White House.

Material:
2-3 pieces of sweet potato yellow / white / orange
2 tie leaves kailan / bokchoy / mustard
2 cloves garlic, finely chopped
1 teaspoon honey
½ tsp cinnamon powder
¼ teaspoon powdered cloves
½ tsp pepper powder
1 teaspoon salt
¼ tablespoon olive oil

Method:

* Peel and cut sweet potatoes into pieces small.
* Heat oil in frying pan a bit much. Fried sweet potatoes until cooked.
* Drain and add seasonings. Set aside.
* Saute garlic until fragrant. Enter the vegetables, stirring until wilted.
* Season salt and pepper and stir well.
* Mix the sweet potatoes with vegetables, lemon juice and honey. Mix well.
* Serve immediately.

For 4 people

Monday, November 8, 2010

Resep Kue White House Apple Pie

Resep Kue White House Apple Pie

Pie is a favorite president since Obama is on the White House. 'Dangerously good', commented the president and the chef was nicknamed 'The Crustmaster'. Once a week the president's family enjoyed this pie. Want to try?

Material:
Skin:
420 g wheat flour
60 g sugar
11 / 2 tsp salt
300 g unsalted butter, cut into small pieces
90 g white butter, cut into pieces
125 ml ice water
Contents:
1 kg red apples, peeled, cut into rough
225 g granulated sugar
125 ml honey
50 g cornstarch
1 tsp vanilla powder
1 / 2 tsp cinnamon powder
1 piece of lemon, take the water, his skin scar

Method:

* Skin: Enter the dry ingredients into a food processor.
* Add butter and white butter. Process until small grained.
* Add ice water and process until the dough.
* For the dough into 2 parts. Round and plastic wrap.
* Store in the refrigerator for 1 hour or overnight.
* Thin dough to a diameter of 30 cm.
* Enter into a 22 cm diameter pie pan, let the rest of the dough as wide as 2.5 cm.
* Keep the dough in the refrigerator for 30 minutes.
* Give Bean ballast in the form of nuts in the middle of the pie shell.
* Bake in hot oven 180 C for 30 minutes. Lift.
* Content: Cook all ingredients in a saucepan.
* Stir-water and stir until slightly thickened. Remove and let cool.
* Pour into pie shell.
* Roll one pie shell up to 30 cm in diameter.
* Close to the top pie, spread whipped egg whites with a tap-tap around it with a fork until neat.
* Sprinkle the surface of the pie with sugar.
* Bake again for 30 minutes until golden yellow.
* Remove and let stand for 1-2 hours before serving.

For 16 pieces

Saturday, November 6, 2010

Sejarah & Resep Roti Gambang

Sesuai dengan namanya, roti gambang memang mirip dengan alat musik tradisional masarakat Betawi, yaitu Gambang. Alat musik Gambang terbuat dari besi atau batangan kuningan yang disusun berjejer sehingga menimbulkan bunyi yang harmoni jika dipukul. Alat musik gambang merupakan salah satu alat musik yang wajib ada dalam kesenian musik Gambang Kromong. Sepintas bentuk dan warna kue gambang memang mirip dengan alat musik ini. Mungkin dari sinilah asal muasal dari nama kue gambang. Sedikit berbeda dengan masyarakat Semarang, mereka menyebut kue ini dengan sebutan Kue Ganjal Rel. Masuk akal, karena bentuk kue memang seperti papan bantalan rel kereta.
Roti gambang atau yang sering disebut dengan kue gambang adalah kue yang berasal dari Pulau Jawa. Khususnya banyak dijumpai di Jakarta (Betawi). Kue warisan dari zaman Belanda ini memiliki rasa yang unik dan khas.  Tentu Anda tidak akan menjumpai roti gambang di Belanda, karena adonan roti ini sudah di modifikasi masarakat setempat. Seperti penggunaan ragi/yeast sebagai bahan pengembang yang biasa digunakan sebagai bahan pengembang roti,  diganti dengan baking powder. Gula pasir yang zaman dulu susah didapat, membuat nenek moyang kita mengakalinya dengan mengganti  gula merah. Sedangkan bumbu spekoek/spekuk/bumbu lapis legit  (campuran bubuk cengkih, pala, kayu, manis) diganti dengan bubuk kayu manis saja yang lebih simpel. Modifikasi ini membuat roti kambang memiliki  tekstur yang empuk namun tidak selembut roti. Cita rasa yang khas dengan aroma wangi bubuk kayu manis dominan. Rasa manis yang tidak terlalu kuat karena penggunaan gula jawa dan warna kecoklatan dari warna alami gula merah. Aslinya roti gambang memiliki tekstur yang agak keras dan sedikit membal pada bagian tengahnya, sehingga menurut saya lebih cocok di kelopokan dalam kategori cookies atau kue kering. Namun saat ini sebagian bakery memodifikasi adonan kue ini sehingga hasilnya lebih empuk, sesuai selera konsumen yang sedang menggandrungi roti-roti bertekstur empuk. Resep/Dapur Uji/Foto: Budi Sutomo.
Bahan :
400 g g tepung terigu protein sedang (Cap Segitiga Biru)
150 g gula merah, iris halus
100 g mentega/margarin
50 g gula pasir
150 ml air
1 butir telur, kocok sebentar menggunakan garpu
1 sdt baking powder
1 sdt soda kue
2 sdt bubuk kayu manis
2 tetes pewarna cokelat
3 sdm biji wijen sangrai
1 sdm susu bubuk
1 sdt garam halus
Cara Membuat:
1. Didihkan air, rebus gula merah dan gula pasir hingga gula larut. Angkat, saring dan dinginkan.
2. Di tempat terpisah, campur tepung terigu dengan gula pasir, susu bubuk, baking powder, soda kue, garam dan bubuk kayu manis. Aduk rata.
3. Masukkan telur, pewarna cokelat, margarin dan rebusan gula merah ke dalam adonan tepung. Aduk dan uleni dengan tangan sebentar hingga terbentuk adonan yang bisa dipulung/dibentuk.
4. Masukkan adonan ke dalam kom adonan. Tutup menggunakan serbet basah dan diamkan selama 30 menit.
5. Potong dan timbang adonan, masing- masing seberat 40 g. Bentuk bulat panjang dan agak dipipihkan. Letakkan adonan yang telah dibentuk di atas loyang beroles margarin.
6. Olesi atasnya dengan air menggunakan kuas kue. Taburi biji wijen yang telah di sangrai.
7. Panggang di dalam oven bertemperatur 170 derajat celcius selama 30 menit atau hingga kue matang, kering dan berwarna kuning kecoklatan. Angkat, dinginkan.
8. Simpan kue di dalam stoples kedap udara. Sajikan.
Untuk 600 g
Tip: Gunakan mentega agar aroma kue lebih harum. Pilih gula merah berwarna gelap agar warna kue lebih cokelat dan bagus.