Cheese Soufflé

KBB time.... !!! Kali ini Zita yang jadi host dan bikin round up...Tantangannya ? discover the joys of French cuisine.... menarik sekali kan...KBB geto loh ^__^

Proses pembuatannya sendiri gak terlalu ribet , really... klo pernah bikin choux pastry aka kue sus... yahh seperti itu dah pembuatannya... minus nyepuit satu-satu.

Semua bahan dah tersedia di dapur, minus parmesan... sayah lanjut sajah ... gak pakek parmesan, tambahin jumlah cayene peppernya, tambahin bayam frozen yg emang selalu siap di sudut freezer. Gak ada masalah saat pembuatan. Yang masalah man satu step by step.... hiaaaaakkk...banyak yag kelewat...

Hasilnya ? Hmmm... Dinikmatin panas-panas straight from oven...lembut... cheesy...this food definitely brought my mood back.

Note dari KBB

Souffles konon kabarnya berasal dari Negara Perancis yang dipopulerkan oleh chef Antoine Beauvilliers. Souffles bisa beragam, baik manis maupun asin dan dihidangkan sebagai desserts atau main dish. Kali ini kita akan mencoba membuat souffle asin sebagai tema KBB 12-Savoury Baking.

Tantangan kali ini masuk dalam kategori 'menantang'.

Pembuatan souffles panggang asin/savoury dasarnya selalu dengan mencampur roux, yaitu campuran tepung dan mentega (ingat dengan pembuatan Paris-Brest?), lalu ditambah dengan kuning telur, susu dan keju sebagai dasar saus bechamel. Putih telur dikocok tersendiri hingga mencapai volume puncak yang kemudian dicampur ke dalam adonan keju-kuning telur.

Souffle panggang akan mengembang tinggi di oven dan harus dihidangkan segera.

Ketentuan Pembuatan:

1. Souffle dapat ditambahkan dengan sayuran kesukaan, misalnya bayam, silverbeet, atau yang lainnya

2. Keju cheddar dapat diganti dengan gruyere. Member diijinkan untuk mengganti keju jika Cheddar, Parmesan atau Gruyere tidak tersedia di tempat masing-masing.

3. Member diijinkan menambahkan cincangan herbs seperti chervil, basil, parsley, atau rempah lain yang sekiranya dianggap sesuai selera.

4. Resep ini juga bisa memakai 1 loyang dengan kapasitas ukuran 6 cup, dengan demikian waktu pemanggangan harus disesuaikan.

Cheese Souffles

Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

100g unsalted butter

½ cup plain (all-purpose) flour

300ml milk

1 cup grated cheddar

2 Tbs freshly grated parmesan

½ tsp Dijon mustard

pinch cayenne pepper

4 eggs separated

Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.

Ayam Pelalah

I'm compiling my recipes which goes to girls lunch box. while preparing for dinner it'll be nice to have some extra on the freezer, simply timesaver for the "get ready routine" in the morning. Here's one of them, Ayam Pelalah, or Pelalah Chicken.

Ayam Pelalah is Balinese gourmet of shredded chicken cooked in yellow spice, lime and chili. The steps involved barbecuing method to get the original taste. With unfriendly weather I made a shortcut with my own way. Cook in simmering pot with salt and kaffir lime leaves, before adding spice paste. It still has delicate flavors, really !

You can add up more chillies to get the whole package of sensation. Since my girls can't handle this kinda hot, so today I skip this. Anyway I prepared the sambal, the authentic Asian hot chili sauce on dinner, for the grown up.

Here is the recipe:
Ayam Pelalah (Click for Bahasa version)

500 gr breast fillet skin off
3 pc kaffir lime leaves
100 ml Chicken broth

1 stalk of big size of lemongrass stems bruised and chopped into 4 pieces
1 slice greater galangal (laos)
1 slice lesser galangal (kencur, I used powder)
2 long red chillies sliced ( I skipped this today)
1/4 cup of lemon juice

Spice paste:
7 shallot or 1 medium brown onion
5 cloves of garlic
7 pc of candle nut
1/2 tsp turmeric
1 medium size of tomato, diced
3 tsp sugar
salt to taste

In medium pan simmer breast fillet with salt and kaffir lime leaves, with water just enough to cover chicken. After cooked through reserve the broth and shred meat with fork.

In a frying pan, saute spice paste over moderate heat, add remaining ingredients stirring often until fragrant. Add shredded chicken and 100 ml broth, turn the heat low. Stir occasionally until all liquid absorbed.@bellnad

Bento With Rice Tuna Balls

These rice balls quite a hit between the kids. The other day I made the rice mixture and left it for googling, while the kids were munching in front of TV. When I back to kitchen my rice mixture were only half left. The kids eat that mixture by rolling it with yaki nori ! And I tried too... it's YUM hahahah....and there's none left for the balls that day.

Finally I made another batch, yesterday, I shaped some of them into onigiri shape, bread crumbed, and keep on the fridge for today's bento. Accompanied with boiled egg and carrot sticks, I packed along ketchup in a small container. Onto snack box I filled with cheese stick, red grapes, coco crunch cereal, and ricotta muffin.

This is also my entry for Wholesome Lunchbox hosted by Margot of Coffee and Vanilla.

Rice Tuna Balls

1 1/2 cup cooked rice ( jasmine rice or sushi rice)
1/2 cup creamed corn
100 gr tuna flaked
2 tbs grated Parmesan (I used Millel brand)
salt and pepper to taste (I don't use this ,as it's kids meal)
1 tbs chopped parsley
oil for frying

for coating
1/2 cup flour
1 egg beaten
1 cup breadcrumb ( I used panko )


Method:Combine the cooked rice with the flaked tuna, creamed corn, parmesan cheese, parsley, salt and pepper. Mix well.

Shape the rice mixture into a ball, repeat until all the mixture is used.

Coat the balls in flour, dip them in the egg and then coat them in the breadcrumbs.

Deep-fry the coated balls in oil, until browned (about 5 mins). Drain on absorbent paper. Serve hot. For bento let it completely cool before packed in bento box

Summer Shortcut

One of our favorites shortcuts on summer cooking is store bought roast chicken. (Huh ?!!) I know... that's not even called cooking. Usually we have this roast chicken with chilies in sweet soy sauce, or rolled in the bread, sandwich or mix through salad. Well.. Ok...Ok ... that's still not called cooking. Preparing ! ( happy now ?) ^_~

When the weather is extremely hot like today, summer cooking brings dilemma. Too hot to stay near the stove or even too hot to eat. Though I gotta come up with something impressive to my family. Even just a salad. As Melbourne in mango heaven this week I have fridge full of mangoes . We loved mango. Hubby and kids bring diced one for lunch.

This Mango chicken salad I made for lunch today. The ingredients you can read it from the picture. It's mango (of course !!), shredded roast chicken, lettuce, and thinly sliced spring onions. The dressing it's just simply mayonnaise with added pepper. If you want lighter version you can make one from low fat yogurt plus Dijon mustard and pepper. And I served it with Turkish pide bread. Well that how I fed my family today ^_^ ..

this portion is for my kids, as they don't like green onions on their salad

Spring Rolls

This is another easy to make snack, everyone loves them. Stuff them with seafood, chicken, or simply veggies. This recipe is calling for chicken en veggies. I have always made in large batch, since 2 or 3 pieces are never enough.

In history, the name of spring rolls is taken because they are popularly served in spring festival or known as Chinese New year.

Spring Rolls

Ingredients:
1/2 cabbage, thinly sliced
3 carrots, shredded
4 cloves crushed garlic
1 medium onion, chopped
400 gr chicken minced
2 tbs peanut oil
3 tbs oyster sauce
2 tbs light soy sauce
salt
pepper
sugar

2 packet spring roll pastry (depends on the size you like)
1 white egg to stick the ends

Directions:

Heat oil in large wok over medium heat. Cook garlic and onion until just tender, add chicken minced, stir fry for 3 minutes.

Add oyster sauce, soy sauce, salt, pepper and sugar.
Add cabbage and carrots mix well until all cooked through.

Remove from heat, drain excess water.
Set aside to cool

Roll each spring roll, tucking in the ends midway through the roll up, stick with white egg

Heat the oil in a wok or frying pan. Cook the spring rolls for 1-2 minutes or until golden and crisp. Drain on paper towel and serve with sweet and sour sauce.

Yay... I Made My Own Gnocchi

This week, I spent so much time on my desk rather than kitchen.. I can't even move my bum away from my desk. It's almost the end of MFM#5 season, Monthly Foodie Multipliers #5 hosted by Stella. It's hard to motivate my self to have a trip to kitchen. Got to do this !!! errrrggg...

... Didn't take long to prepare. I steamed potatoes and I checked email... When potatoes done, put salt and the flour and viola...dumplings were ready to cook. This MFM is about dumpling, I've planned to make gnocchi for long time, too lazy to make the dumplings. But I didn't wanna have store bought either.

There were trips between my desk and kitchen quite alot (^_^), finally it's ready in time for lunch. Yay....

Gnocchi dumplings recipe taken from here

Basic Potato Gnocchi

• 2 1/4 pounds, mealy potatoes, peeled
• About 1 3/4 cups flour
  
• A pinch of salt

In making gnocchi you should steam the potatoes rather than boil them. If you do not have a steamer, put the potatoes in a metal colander, set the colander in a spaghetti pot, fill the pot with water to just below the colander, and set the pot, covered, to boil. The potatoes will be done in 30-45 minutes, when a skewer penetrates but they are still firm. Peel them and mash them while they’re still hot (a potato ricer works very well here). Season the potatoes with a pinch of salt and slowly knead in enough flour to obtain a fairly firm, smooth, non-sticky dough -- exactly how much flour will depend upon how moist the potatoes are.

Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces, and gently score the pieces crosswise with a fork. As an alternative to scoring with a fork. Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface


Here is recipe for Creamy Gnocchi

Creamy Gnocchi

Ingredients:
1 recipe potato gnocchi ( atau 1 kg self life potato gnocchi)
1 tbs olive oil/ canola oil
1 leek, endeds trimmed, halved lengthways, thinly sliced
1/2 roast chicken, skin and bones removed, meat shredded

60 g butter
50 g (1/3 cup) plain flour
750 ml (3 cup) milk
Salt, sugar, pepper to taste
100 gr cheddar cheese (50 gr for sauce , 50 gr for sprinkle)
Chopped fresh continental parsley, to serve

Directions:
1. Preheat oven 180 degrees celsius. Cook the gnocchi following packet direction, drain.
2. Meanwhile, heat the oil in a frying pan over medium-high heat, add leek and cook, stirring for 2 minutes, add shredded chicken, stirring for 2 minutes . Put aside.
3. Melt the butter in saucepan over medium heat until foaming. Add flour and cook, stirring for 30 seconds or until the mixture bubbles. Remove from heat and gradually stir in milk. Cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens. Stir in 50 gr grated cheddar cheese.
4. Spoon the gnocchi mixture into a shallow 3 l (12 cup) capacity ovenproof dish. Sprinkle over the cheddar cheese. Bake for 40-45 minute or until cheddar melt and golden. Sprinkle with parsley to serve.

Original recipe taken from Australian Good Taste Magazine July 2007, modified by me (^_^)

Bahasa version is in here

LONTONG TOKOLAN

source: femina

bahan :
3 sdm Minyak goreng, untuk menumis
2 cm Lengkuas memarkan
1 lbr daun salam
2 lbr daun jeruk purut
1 ekor (650 gr)ayam kampungpotong 8 bagian
2 bh cabai merah iris tipis
20 bh cabe rawit merah utuh
1250 ml santan cair
500 ml santan kental dari satu butir kelapa parut
Bumbu halus:
3 siung bawang putih
5 butir bawang merah
1 sdt ketumbar sangrai
1 cm kencur
2 cm kunyit sangrai
3 bh cabai merah
3 btr kemiri sangrai
11/2 sdt garam
1/2 sdt gula
2 bh tomat

Pelengkap:
5 bh lontong siap pakai, potong melintang 1 cm
100 gr taoge, seduh air mendidih, tiriskan
5 btr telur pindang, siap pakai, iris-iris
50 gr daun kucai
2 sdm bawang merah goreng untuk taburan
4 sdm bubuk kedelai pedas
sambal bajak

1. Panaskan minyak, tumis bumbu halus, lengkuas, daun salam dan daun jeruk purut hingga harum
2.Masukkan ayam, aduk hingga berubah warna.
3.Tuangi santan cair, aduk dan masak hingga setengah matang
4.Tambahkan santan kental, cabai merah, cabe rawit, aduk sekali-sekali agar santan tidak pecah.
5.Masak hingga mendidih dan ayam matang

Penyajian:
Taruh lontong, taoge dan telur pindang dalam mangkuk saji, tambahkan ayam siram dg kuahnya.
Taburi daun kucai, bawang merah goreng dan bubuk kedelai pedas. Sajikan bersama sambal bajak.

Mozzarella Pasta Bolognese

Suamiku punya selera makanan jawa sekali, nasi urap, nasi jagung, tempe mendol heheh... However, he just can't resist pasta hahah...klo pas lagi keluar dari oven bisa langsung dua tiga kali nambah.

Pasta ini gampang banget bikinnya, jadi pilihanku klo pas lagi gak mood masak yang pakek adegan blender-memblender bumbu.

Sesuikan jumlah gula dan garam dengan selera, aku sendiri klo masak suka ngurangin garam, hubby doesn't mind either.

Klo suka pedes bisa juga ditambahin irisan cabe. Klo kita saat ini selalu pakek sambel botolan saat makan. Kan anak-anak ikut makan... jadi ngalah lah pakek sambal botolan aza. Yup enjoy....

Mozzarella Pasta Bolognese

Bahan

500gr penne atau pasta spiral
2 sdm minyak olive/canola
1bh bawang Bombay rajang halus
2 siung bawang putih rajang halus
500 gr daging ayam iris tipis atau bisa juga pakek ayang cincang ,daging sapi cincang, even tuna
1x 410 kaleng tomat cincang atau 4bh tomat ukuran sedang cincang
2 sdm tomato paste
¾ cup kaldu ayam (atau air + maggi blok)
1 sdt oregano kering
1sdt basil kering
3 sdt gula (atau sesuai selera)
1 sdt garam (atau sesuai selera)
1 cup keju mozzarella parut
1/2 cup tasty cheese parut (bisa diganti cheedar cheese)

Cara:
1.Masak pasta sesuai petunjuk dikemasannya biasanya 10-15 menit dengan air yang banyak, saring, sisihkan.
2.Panaskan minyak, goreng bawang Bombay dan bawang putih sampai menjadi lemas, tambahkan daging ayam , aduk sampai berubah warna
2. Tambahkan tomat, pasta tomat, kaldu, oregano, basil, garam dan gula, didihkan kemudian kecilkan api masak sampai mengental
3. Masukkan pasta, aduk , kecilkan api biarkan sedikit meresap. Matikan api, masukan parutan tasty cheese/cheedar cheese. Aduk.
4. Tuang pasta ke mangkuk tahan panas taburin dengan mozzarella.. Oven dengan api atas... sampe mozzarella meleleh dan kecoklatan...angkat ...enjoy !

Lumpia Semarang

Keluargaku penggemar berat spring roll, khususnya yang ada isinya ayam atau vegies. Resep ini serves 12 biji spring roll gak ada umurnya deh... cepet sekali klo dua belas biji heheh... jadi klo bikin paling gak dua kali lipat resep ini. Terus saos favourite kita saus asem manis yang buatan thailand ditambah lagi cabe puedes hasil petik kebun sendiri. Uenak tenan...

Resep diambil dari buku Seri masak Femina Primarasa ala Kaki Lima...hadiah dari my lovely sister. Thanks Nduk !

Lumpia Semarang
Ingredients:
12 lembar kulit lumpia
Minyak untuk menggoreng
Putih telur, kocok, untuk perekat

Isi:
200 gr fillet ayam (aku pakek ayam rebus yang disuwir)
100 gr udang kupas
250 gr rebung kupas
2 batang daun bawang
2 batang daun seledri
4 siung bawang putih
75 gr bawang merah
2 cm jahe
2 sdm minyak goreng untuk menumis
3 sdm ebi, rendam air panas, tumbuk halus
1 sdt garam
1 sdt merica bubuk
1 sdm kecap manis
1 sdm kecap asin
100 ml air bila perlu, (aku pakek air rebusan ayam)
Minyak untuk menggoreng

Sambal: (aku pakek saus sweet sour yang buatan thailand)
100 gr gula merah
350 ml air
2 sdm tepung kanji
2 sdm kecap manis
1/2 sdt garam

Directions:
Isi: Iris dadu ayam ukuran 1/2 cm (aku pakek ayam suwir) dan iris kecil udang, sisihkan. Iris rebung bentuk batang korek api kecil. Ambil bagian yang berwarna putih dari daun bawang, iris tipis halus. Cincang seledri, bawang putih, bawang merah dan jahe.

Panaskan minyak goreng dalam wajan, tumis bawng putih, bawng merah dan jahe sampai harum. Masukkan ayam, udang, rebung dan ebi, aduk. Tambahkan garam merica, kecap manis, kecap asin, dan tuang air. Masak sampai matang, masukkan daun bawng dan seledri, aduk angkat. biarkan dingin ( klo aku ... adonan isi aku saring sambil di dinginkan)

Ambil selembar kulit lumpia, taruh 2 sdm atau lebih adonan isi diatasnya. Gulung sampai isi terletak di dalamnya. Rekatkan pinggirnya dengan putih telur kocok

Goreng sampai kuning kecoklatan.

Sambal:
Larutkan gula merah dalam air, tambahkan tepung kanji dan kecap manis. Masak diatas api kecil sambil diaduk sampai kental dan bau tepungnya hilang. Bubuhkan garam, aduk, angkat.

Lazy Sunday Pasta

(as posted @ multiply)



resepnya nih...
bahan:
500 gr pasta apa aza bentuknya penne, spagetti terserah...
200 ml krim kental
1/2 cup susu cair
1 cup ayam yang diiris tipis memanjang bisa diganti tuna lho..
1/4 cup saus tomat (yang ini aku yg modif, disesuaikan dg lidah keluarga)
3 sdm olive oil atau bisa juga diganti minyak laen asal bukan minyak tawon hehehe...
3 siung bawang putih
1 buah bawang bombay
1 sdt oregano kering
garam
gula
merica
1 sdm irisan seledri

1.Panaskan air dalam panci yang tanggung (cenderung besar deh) setelah air mendidih masukkan 1/2 sdt garam masukkan pasta sampe empuk kira-kira 14 menit tergantung brand pastanya.
2. Iris halus bawang bombay dan geprak bawang putih, tumis sampe wangi masukkan ayam, klo aku suka ayamnya di godok dulu sama sedikit air, trus dimasukin sekali airnya ditumisan ini buat kaldu.
3. Setelah ayam matang masukkan pasta, krim kental,susu cair dan bumbu lainnya. Aduk dan masak sampe cairannya mengental. terakhir masukkan irisan seledri.
4. Hidangkan dengan sayuran.