SERUNDENG 2

Bahan
2 cup sreded coconut
1 tbs un sweet butter

paste :
1/2 bombay
4 cloves of garlic
1 tbs powder coriander
2 tbs palm sugar
1 tsp tamarind
1 chili
salt water


lime leave , galangal, bay leave.

SERUNDENG

Inilah serunding kelapa. Bahannya kelapa di parut, dimasak dengan cara digoreng tanpa minyak dengan api perlahan bersama BUMBU iaitu campuran bahan yang telah dikisar seperti cili , udang kering , jintan manis , jintan putih , bawang , lengkuas ( org jawa sebut LAOS) , kunyit hidup , (kunyi basah bukan serbuk kunyit..muahahah…budak² sekarang ni tak nak tumbuk kunyit basah ni, nanti kuku dan tangan comot….. ) , garam, gula dan gula merah.

KERAK TELOR

Bahan Kerak Telur :

* 100 gr beras ketan putih, dicuci bersih dan direndam dengan air kurang lebih 2 jam
* 5 butir telur bebek
* 5 sdm bawang goreng
* 5 sdm serundeng
* 5 buah cabai rawit, iris halus
* 5 sdt garam
* 2 1/2 sdt lada bubuk
* 2 1/2 sdt gula pasir
* 5 sdm ebi bubuk

Cara membuat Kerak Telur :

1. Panaskan penggorengan kerak telur hingga cukup panas.
2. Masukkan satu sendok makan sayur ketan yang sudah direndam beserta airnya, tutup dan masak kurang lebih 2 – 3 menit.
3. Buka tutupnya, kemudian beri 1 butir telur, 1 sdm bawang goreng, 1 sdm serundeng, 1/2 sdm ebi, 1 buah cabai rawit, 1 sdt garam, 1/2 sdt lada bubuk dan 1/2 sdt gula pasir, aduk rata.
4. Ratakan disisi penggorengan kurang lebih berdiameter 20 cm, tutup dan masak kembali hingga harum
5. Balik penggorengan kerak telur hingga terjilat api dan permukaan atas harum terbakar. Sajikan.

Untuk 2 porsi

Keripik Tempe Renyah

Ingredients:
Bahan yang diperlukan:

3 papan tempe; kurang lebih 1 kg
400 gr Tepung Tapioka
180 gr Tepung Beras
400 cc Santan
300 cc Air
1 telur, kalau kuningnya kecil tambahkan 1 kuning telur lagi.


Bumbu-bumbu:

4 sdt grm
2 sdt ketumbar bubuk
1 1/sdt bawang putih bubuk

Daun jeruk sesuai selera, diiris
Minyak untuk menggoreng

Cara membuat:

1. Iris tempe tipis-tipis (liat video)
2. Buat adonan dari tepung beras, tepung tapioka, santan, kuning telur dan air, aduk rata.
3. Masukkan bumbu-bumbu dan daun jeruk iris, aduk rata.
4. Celupkan satu persatu tempe iris dalam adonan tepung, goreng dalam minyak panas.

Cinnamon Cookies With Pistachio Frosting\ Michal Levi Elachalal- Cookies and More (makes 60 cookies)



Cookie dough:

2 cups flour (250 gr.)

2 1\2 teaspoons ground cinnamon

1\2 teaspoon salt

1 cup sugar (200 gr.)

1 cup walnuts

120 gr. butter, at room temperature

3 tablespoons water

Frosting:

2 tablespoons water

1 teaspoon lemon juice

1 1\4 cups powder sugar

1\4 cup chopped pistachios

Make the dough:

Sift the flour, the cinnamon and the salt into a bowl. Put 2 tablespoons of the sugar and the walnuts in a food processor and blitz until the nuts are ground. Put the butter and the rest of the sugar in a mixer, and whisk for 2 minutes until combined. Turn the mixer to the lowest speed and gradually add the flour mixture and the ground nuts. Add the water, and continue to mix until getting soft dough. Do not over mix. Cover the dough with clingfilm, and chill for at least 1 hour.

Preheat the oven to 175 degrees C. line an oven baking tray with parchment paper.

Divide the chilled dough into 3 pieces. Put one on a working surface, and roll to 1\2 cm, thick. Using a cutter, make the desired shape. Make the same thing with the other parts of the dough.

Bake for 10 minutes, or until the cookies are golden. Chill on a wire to room temperature.

Make the frosting:

In a bowl, mix the water, lemon juice and sugar until thick and combined. Using a teaspoon, drop frosting on each cookie and spread it using the teaspoon. Sprinkle with chopped pistachios.

Keep in an airtight container up to a week.

http://bakingforthecure.wordpress.com/2008/12/09/cinnamon-cookies-with-pistachio-frosting/

Cinnamon Cookie Recipe
These basic cinnamon cookies are simple and delicious. We use a the bottom of a glass to flatten and shape them. You can also press some sort of design into the cookies or use a fork to make a criss-cross pattern across the tops of them.

A few tips:

* Let the butter, egg and milk come to room temperature before creaming them.
* For a chewier cookie, mix just enough to combine the ingredients.
* Refrigerate the dough for a few minutes if you find that it's too soft to roll into cylinders.

You'll need some cinnamon sugar, but don't worry — cinnamon sugar might be the easiest recipe in the world.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:

* ½ lb unsalted butter (2 sticks)
* ½ cup brown sugar, packed
* ½ cup granulated sugar
* 2½ tsp cinnamon
* 2 Tbsp milk
* 1 large egg
* 2¾ cups pastry flour, or 2½ cups all-purpose flour, sifted
* ½ tsp salt (table salt, not Kosher salt)
* Cinnamon sugar for rolling

Preparation:

1. Let all the ingredients come to room temperature before you begin.

2. Using the paddle attachment of a stand mixer, cream the butter, sugars, salt and cinnamon on low speed.

Note: The longer you cream these ingredients, the more air you'll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.

3. Add the egg and milk and mix until blended.

4. Add the flour to wet ingredients and mix until they're combined.

5. Roll the dough into a cylinder about an inch thick. You can chill it for a few minutes if it's too soft to work with right away.

6. Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.

7. Preheat oven to 375°F.

8. Cut 1 oz portions of dough from the cylinder, roll in cinnamon sugar and place them onto your sheet pan. Leave about 2 inches between each cookie so that they have plenty of room to spread.

9. Use something flat like the bottom of a glass to flatten the cookies onto the pan. If the glass sticks, you can dip it in cinnamon sugar between each cookie.

10. Bake for around 10 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.

11. When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first.

Makes about 30 cookies. You can prepare the dough through step 6 and freeze some or all of it for later.

To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake normally.

http://culinaryarts.about.com/od/cookierecipes/r/cinnamoncookies.htm

Cinamon Teacake

Cinnamon Teacake



75g unsalted butter, softened

150g (1 cup) caster sugar

1 large egg

1 teaspoon vanilla extract

150g (1 cup) plain flour

1 teaspoon ground cinnamon

2.5 teaspoons baking powder

85ml milk

Cinnamon Sugar Topping

15g unsalted butter, melted

1.5 tablespoons caster sugar

1.5 teaspoons ground cinnamon

cinnamon-sugar1.jpg

1. Preheat the oven to 180°C. Grease and line with non-stick baking paper a 20cm/8-inch round cake tin.
2. Beat together the butter, sugar, egg and vanilla extract in a large bowl (or food mixer) until it is very pale and creamy.
3. Fold in the flour, baking powder, ground cinnamon and milk. Spread the batter into the prepared tin.
4. Bake for approximately 30 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin for 5 minutes before inverting onto a wire rack.
5. Whilst the cake is still warm, brush the melted butter on the cake and sprinkle the combined sugar and cinnamon over the top.

This cake is best eaten on the day it is made (not like there will be any left).