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).

Cinamon Cake

Ingredients
Cake

1. 1 1/2 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
2. 1 1/2 cups all-purpose flour, plus more for dusting
3. 1 cup cake flour
4. 1 teaspoon baking soda
5. 1 teaspoon baking powder
6. 3/4 teaspoon cinnamon
7. 1/2 teaspoon salt
8. 1 1/2 cups sugar
9. 3 large eggs, at room temperature
10. 2 teaspoons pure vanilla extract
11. 1 cup sour cream

Frosting

1. 5 sticks unsalted butter, softened
2. 1 pound confectioners' sugar, sifted
3. 1/4 cup heavy cream
4. 1 teaspoon pure vanilla extract
5. 1 teaspoon cinnamon
6. 1 teaspoon ancho chile powder
7. 1/2 teaspoon cayenne pepper
8. 5 ounces bittersweet chocolate, melted and cooled
9. 5 ounces white chocolate, melted and cooled

Directions

1. MAKE THE CAKE: Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
2. In a medium bowl, whisk the 1 1/2 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon and salt. In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
3. Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.
4. MEANWHILE, MAKE THE FROSTING: In a standing mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the confectioners' sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.
5. Place one cake layer on a plate and spread with 1 cup of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides. Refrigerate the cake for at least 30 minutes. Bring to room temperature before serving.


Make Ahead
The cake can be refrigerated for up to 3 days. The buttercream can be refrigerated for up to 5 days. Return to room temperature before using.

http://www.foodandwine.com/recipes/cinnamon-cake-with-chile-chocolate-buttercream

Cinamon Cake nya mas Budi Sutomo

Monday, November 20, 2006
Resep Cake Beraroma Rempah

Cake ini mempunyai citarasa yang berbeda dari biasanya, aroma wangi kayu manis dan lezatnya cokelat terpadu dalam kelembutan cake. Cocok sebagai penyerta minum teh atau kopi di sore hari. Selamat Mencoba.
Resep/Dapur Uji/food Stylist: Budi Sutomo

Cinnamon Cake

Bahan:
150 g tepung terigu
6 butir kuning telur
4 butir putih telur
175 g gula pasir
60 g cokelat bubuk
60 g mentega, lelehkan
1 sdt bubuk kayu manis
1/4 sdt garam halus
Taburan, aduk hingga berbutir-butir:
30 g gula halus
30 g mentega
40 g tepung terigu
30 g keju cheddar, parut kasar
Cara Membuat:
1. Campur tepung terigu, cokelat bubuk, bubuk kayu manis dan garam. Aduk rata/ayak.
2. Di tempat terpisah, kocok menggunakan mixer, kuning telur, putih telur dan gula halus hingga mengembang kaku.
3. Masukkan campuran tepung sedikit demi sedikit ke dalam adonan telur. Aduk secara melipat dengan spatula plastik.
4. Tuang mentega, aduk rata. Masukkan adonan ke dalam loyang cake beroles margarin. Ratakan.
5. Taburi atasnya dengan bahan taburan. Panggang dalam oven bertemperatur 180 derajat celcius selama 25-30 menit atau hingga kue matang. Angkat, dinginkan.
6. Keluarkan cake dari loyang, potong-potong. Hias sesuai selera. Sajikan.
Untuk 12 Potong

Tip:
Cake berwarna coklat sukar untuk mengetahui sudah matang atau belum. Cek kematangan dengan cara memasukan lidi atau kawat ke dalam cake, jika masih ada adonan yang menempel berarti cake belum matang. Sebaliknya, jika lidi/kawat licin berarti cake sudah matang.

posted by Budi Sutomo, S.Pd @ 10:13 PM

Classic Chicken Salad

Classic Chicken Salad



Makes: 6 servings
Prep: 10 minutes
Start to Finish: 10 minutes



Classic Chicken Salad
emmawitschi1 says:
i love the addition of apple in the chicken salad!
i love the addition of apple in the chicken salad!
Ingredients

* 1 package Schwan's Diced Chicken Breast Meat (#514), thawed
* 1/2 cup green apple, diced
* 1/2 cup red apple, diced
* 1/2 cup celery, diced
* 1/4 teaspoon ground black pepper
* 1/4 cup green onion, sliced
* 2 tablespoons lemon juice
* 3/4 cup mayonnaise
* 1/4 teaspoon salt

Directions

1. In a large bowl, mix together all ingredients.

2. Chill if desired. Refrigerate any leftovers

Pico de Gallo Salsa

Pico de Gallo Salsa
Rated : Not yet rated
Rate and Comment
Start to Finish: 20 min




Pico de Gallo Salsa
Ingredients

* 2 medium tomatoes, finely chopped
* 2 tbsp. finely chopped onion
* 2 tbsp. snipped fresh cilantro
* 1 serrano chile pepper, seeded and finely chopped

Directions

1. In a medium bowl combine tomatoes, onion, cilantro, serrano chile pepper, and a dash sugar. Cover; chill several hours.
Nutrition Facts

* Calories3,
* Sodium (mg)1,
* Carbohydrate (g)1,
* Percent Daily Values are based on a 2,000 calorie diet

Strawberry, melon and avocado salad

ingredients

* 1/4 cup honey
* 2 tablespoons sherry vinegar or red-wine vinegar
* 2 tablespoons finely chopped fresh mint
* 1/4 teaspoon freshly ground pepper
* Pinch of salt
* 4 cups baby spinach
* 1 small avocado (4-5 ounces), peeled, pitted and cut into 16 slices
* 16 thin slices cantaloupe (about 1/2 small cantaloupe), rind removed
* 1 1/2 cups hulled strawberries, sliced
* 2 teaspoons sesame seeds, toasted (see Tip)

directions

1. Whisk honey, vinegar, mint, pepper and salt in a small bowl.
2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
3. Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

recipe source
eatingwell
EatingWell.com

Minted Fruit Compote

Pineapple, grapefruit, kiwifruit, oranges, and pomegranate seeds are all included in this fruit dish. Pineapple juice, sugar, and mint are cooked together to create a mint-flavored sauce; and then the mint is removed and the sauce is poured over the fruit. This colorful fruit dish is sure to brighten up any dinner table.

Top ideas for dinner tonight:

* 30-minute (or less) spring dinners
* Quick and easy chicken dishes
* Garden-fresh entrée salads

ingredients

* 1 15-1/2-ounce can pineapple chunks (juice-pack)
* 2 tablespoons sugar
* 2 tablespoons snipped fresh mint or 1-1/2 teaspoons dried mint, crushed
* 1 tablespoon finely slivered grapefruit peel
* 2 red grapefruit, peeled, halved, and sliced 1/4 inch thick
* 1 tablespoon finely slivered orange peel
* 2 oranges, peeled, halved, and sliced 1/4 inch thick
* 1 kiwifruit, peeled and sliced 1/4 inch thick
* 1/4 cup pomegranate seeds*
* Thinly sliced orange peel strips (optional)

directions

1. Drain pineapple, reserving juice; add enough water to make 1 cup.
2. Combine reserved juice mixture, sugar, and fresh or dried mint in a small saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes. Strain, discarding mint. Cool slightly.
3. Meanwhile, combine the pineapple, grapefruit peel and slices, orange peel and slices, and kiwifruit slices in a large serving bowl. Pour the strained syrup over fruit; cover and chill for 2 hours or overnight.
4. To serve, stir in pomegranate seeds; garnish with thinly sliced orange peel strips, if desired. Makes 6 (3/4-cup) servings.
5. *Note: To remove pomegranate seeds, cut the fruit in half just through the skin. Remove the peel and break the fruit into sections. Then use your fingers or a small spoon to separate the seeds from the membrane. Handle the fruit in a bowl filled with water; this allows the seeds to float to the top, and the juice won't discolor your hands. Discard the skin and membrane, and eat only the seeds.

recipe source
BHG.com
Better Homes and Gardens

Peanut Chicken Bowl Noodles

ingredients

* 2 3-oz. pkg. Oriental-flavored ramen noodles
* 3 cups cut-up vegetables, such as broccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots
* 1-1/4 cups water
* 1/4 cup peanut butter
* 1/4 cup soy sauce
* 2 Tbsp. packed brown sugar
* 1 Tbsp. cornstarch
* 1/2 tsp. crushed red pepper
* 2 cups chopped cooked chicken
* 1 8-oz. can sliced water chestnuts, drained
* 1 8-oz. can bamboo shoots, drained
* 1/4 cup chopped peanuts
* 1/4 cup sliced green onions

directions

1. Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.
2. Meanwhile, for sauce, in a medium saucepan whisk together the 1-1/4 cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce; heat through. Add to noodle mixture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. Makes 4 (1-1/2-cup) servings.

recipe source
BHG.com
Better Homes and Gardens

Cumi-cumi or Udang pedas

1 kg cumi-cumi padi segar, kupas kulitnya, buang tulang lunak dan kantong tintanya
1 sdt gula pasir
1/4 sdt garam
2 sdm minyak utk menumis
...150 gr bawang bombay, belah 2, iris tipis
2 bh tomat merah, potong-potong
1 sdt terasi, goreng
2 bh cabai merah, buang bijinya, iris serong tipis
1 bh mentimun, potong membujur 2 bag, buang bijinya, iris tipis, lumuri dg 1/2 sdt garam

Saus, aduk rata :
2 sdm saus tomat siap pakai
1/2 sdt gula pasir
1/2 sdt kaldu ayam bubuk
1/2 sdt merica bubuk
2 sdt cuka
1 sdt tepung maizena, larutkan dg 3 sdm air

Cara memasak :
1. Lumuri cumi dengan gula dan garam hingga rata. Sisihkan.
2. Panaskan minyak, tumis bawang bombay hingga harum.
3. Masukkan tomat, terasi, cumi-cumi, dan campuran saus. Tutup wajan, masak hingga cumi matang.
4. Tambahkan irisan cabai dan mentimun, aduk hingga agak layu. Angkat. Sajikan.

SELAMAT MENCOBA

copaz resepnya mas Budi Sutomo (my favorite Chef..hehe)
Jangan bingung dengan resepnya, Resep nastar klasik ini sudah dicoba berulang kali dan hasilnya maksimal. Kue harum, lezat dan teksturnya renyah. Resep ini juga cocok diterapkan untuk berwirausaha boga.Selamat Berkreasi.
Resep/Dapur Uji/Foto: Budi Sutomo



NASTAR KLASIK

Bahan:
250 g tepung terigu rendah protein/soft wheat/cap kunci
30 g tepung maizena
200 g mentega/margarin
20 g susu bubuk
60 g gula halus
2 butir kuning telur
1/4 sdt garam halus
Cengkih untuk hiasan

Selai Nanas:
400 gr nanas matang, parut
200 g gula pasir
3 buah cengkih
5 cm kayu manis/ 1/4 sdt bubuk kayu manis
1/4 sdt garam halus
Olesan, aduk rata:
3 butir kuning telur
2 sdm susu tawar cair/ 1 sdm susu bubuk, larutkan dengan 2 sdm air

Cara Membuat:
1. Campur tepung terigu, tepung maizena dan susu bubuk, aduk rata/ayak.
2. Tambahkan gula halus, kuning telur, mentega/margarin dan garam ke dalam campuran tepung. Aduk dengan garpu atau mixer kecepatan rendah (gunakan satu gigi)hingga terbentuk adonan yang berbutir-butir.
3. Padatkan adonan dengan tangan atau sendok kayu sehingga terbentuk adonan yang bisa dipulung/dibentuk.
4. Ambil sejumput adonan, bentuk menjadi bulatan, pipihkan. Isi tengahnya dengan 1/2 sendok teh selai nanas. Bulatkan kembali.
5. Atur kue yang telah dibentuk di atas loyang beroles margarin. Olesi permukaannya dengan bahan olesan. Tancapkan satu buah cengkih di atasnya.
6. Panggang kue dalam oven bertemperatur 150 derajat celcius selama 20 menit atau hingga kue matang dan berwarna kuning kecokelatan. Angkat, dinginkan. Simpan dalam stoples kedap udara.
7. Selai Nanas: Campur parutan nanas, gula pasir, kayu manis, cengkih dan garam, aduk rata. Panaskan sambil terus diaduk hingga terbentuk adonan selai yang kental. Angkat, dinginkan.
Untuk 550 g

Tip:
Jangan mengaduk adonan dengan tangan terlalu lama karena panas tangan akan mencairkan lemak dalam adonan. Akibatnya kue kering akan keras/tidak rapuh. Aduk seperlunya, asal adonan sudah bisa dibentuk. Untuk variasi rasa, selai nanas bisa diganti selai sesuai selera.

buat belanja on line product indonesia

http://www.efooddepot.com/products/indomie/37471/mi_goreng_%28fried_noodles_original%29__hypen__2_dot_82oz_%5B1_units%5D.html

Roti Kasur

:: Penulis : Fatmah Bahalwan

Nggak tahu deh, roti kasur sama roti sobek ini bedanya dimana. Tapi model bikin roti diloyang ini memudahkan kita kalau lagi gemesss membentuk model roti aneka macam. Cukup bikin model bulat-bulat, tata di loyang, biarkan mengembang menul-menul......oven deh, pas mateng pasti mak nyussss.......roti anget-anget fresh from the oven.....nyem, nyeeemmmm......roti, rotiiiii......pilih yang mana?......ditengah rasa coklat, pinggir rasa nanas, agak pojok rasa keju...pokoke tiap menul beda rasa..:-) Bahan: 500 gr tepung terigu protein tinggi 3 btr kuning telur 100 gr gula pasir 30 gr susu bubuk 11 gr ragi instant 5 gr garam 250 ml air 100gr mentega/margarin ½ sdt bread improver Bahan isi: Keju cheddar parut Coklat beras (meisyes) Selai nanas Bahan polesan, kocok rata dengan garpu: 1btr telur utuh, ½ sdt garam, 1 sdm air. Cara membuat: Dalam wadah, campur tepung terigu, gula pasir, susu bubuk, ragi instant, aduk rata. Tuangi air dan kuning telur, uleni hingga setengah kalis, tambahkan mentega dan garam, uleni terus hingga kalis dan licin benar. Timbang adonan masing-masing 40 gr, bulatkan. Biarkan mengembang selama lk. 15 menit. Kempiskan, lalu isi dengan 1 sdm bahan isi, bulatkan kembali dan taruh dalam loyang bulat/kotak, biarkan mengembang 30 menit atau lebih, sampai terasa ringan. Olesi permukaannya dengan bahan polesan, taburi keju parut, oven hingga matang. Lk. 15 menit dengan suhu 180'C

Kue SAGU

Sagu Keju

:: Penulis : Fatmah Bahalwan

Bahan: 300gr tepung sagu (sagu tani) saya ganti 400 gr 2 lbr daun pandan 100 gr margarine, (saya pake 113 gr) 50gr mentega (butter) 150gr gula halus 1 btr kuning telur (saya pake 1 butir telur , putih plus kuningnya) 100gr keju edam, parut 50ml santan kental Misal kara Cara membuat: Sangrai tepung sagu dan daun pandan dengan api kecil hingga daun pandan kering. Angkat,dinginkan. Kocok margarine dan mentega hingga putih dan lembut masukkan gula, kocok rata, tambahkan kuning telur, kocok rata. Campur tepung sagu dan keju parut, tuang bertahap kedalam adonan mentega, aduk rata. Tambahkan santan, aduk lagi hingga rata. Masukkan adonan kedalam plastik conthong (segitiga), kasih spuit bintang, semprotkan kedalam loyang tipis yg sudah dioles mentega dan ditabur tepung. Oven selama lk. 40menit....(ingat kenali oven masing-masing, wkt dan suhu yg diperlukan, selalu lakukan test)

Ampyang Coklat

Ampyang Cokelat Sederhana, mudah, enak

:: Penulis : Fatmah Bahalwan

Ingat, oven suhu rendah saja, jangan sampai gosong! AMPYANG COKLAT Bahan: 500 gr Kacang Tanah, panggang atau sangrai, dinginkan 200 gr Gula Halus 25 gr Coklat Bubuk 1 btr Telur 1 sdt Vanili ekstrak Cara membuat: Campur gula bubuk & coklat bubuk, aduk rata.Tuang telur dan vanili, aduk rata. Masukkan Kacang tanah, aduk rata hingga semua kacang terlumuri adonan coklat. Cetak dalam loyang masing ¡V masing 1 sdt. Panggang dalam oven hingga matang.

Panada Udang

Panada Udang Pedas

:: Penulis : Fatmah Bahalwan

Snack khas Manado ini enak sekali lho ! Kali ini, diisi dengan tumisan udang. Tambah enak. Serasa makan roti isi udang pedas dengan wangi kemangi pandan. Bahan kulit: 500 gr tepung terigu protein tinggi 11 gr ragi instan 50 gr gula pasir 2 btr telur 225 ml santan 1 sdt garam Minyak goreng secukupnya. Bahan isi: 250 gr udang kupas, cincang 5 bh bawang putih, cincang ½ bh bawang bombay, cincang 15 bh cabe rawit merah, gerus kasar 1 bh tomat, iris dadu 50 gr daun kemangi 2 lbr daun pandan, rajang halus 5 sdm saos tomat. Sedikit minyak untuk menumis Cara membuat: Isi : panaskan minyak, tumis bawang putih, bawang Bombay, cabe rawit dan tomat hingga wangi, masukkan udang kupas, aduk dan biarkan sampai udang berubah warna dan matang, tambahkan daun kemangi dan daung pandan. Aduk rata angkat. Sisihkan. Kulit: aduk rata tepung terigu, gula pasir, dan ragi instant. Beri telur dan santan, uleni hingga bergumpal-gumpal, tambahkan garam. Uleni terus hingga kalis elastis. Potong timbang adonan masing-masing 30gr, bulatkan. Diamkan 15 menit. Pipihkan dan beri 1 sdm bahan isi, lipat dan bentuk seperti pastel. Puntir bagian pinggirnya. Diamkan 30 menit. Goreng sampai kuning kecoklatan. Angkat.