Quiche Lorraine

Aku dapat resep quiche Lorraine ini udah lama sekali, mungkin kurang lebih 10 tahun yang lalu (lama banget kan), cuma yah ini prakteknya baru sekarang. Hehehe..
Hasilnya sih ngga seperti contoh yang ada di resepnya, tapi rasanya sih okelah.

Resepnya aku dapat waktu lagi belanja di Hero(ngga tahu masih ada ngga Hero di Indo), tertulis di selebaran yang dibagi-bagikan gratis waktu itu, untuk tepatnya sih spt postcard recipes.
Dalam satu plastic ada beberapa macam resep, hanya saja yang sdh pernah aku bikin yah cuma satu ini saja.
Rasanya asin-asin gurih, mungkin karena pakai blueband dan juga karena baconnya itu.
Anyway silahkan dicoba yah resep di bawah ini.

Quiche Lorraine

Bahan utk kulit
175 gr tepung terigu
100 gr simas special margarine (aku pakai blue band)
2 sdm air es

Untuk isi
25 gr simas special margarine (aku pakai blue band)
1 buah bawang bombay, cincang
250 gr beef bacon, cincang kasar
125 gr keju cheddar parut
125 ml whip cream (aku pakai heavy cream)
125 ml susu cair
3 btr telur
1/2 sdt garam
1/4 lada hitam halus

Cara membuat
Campur tepung terigu dan simas special margarine dengan 2 buah pisau hingga berbutir halus, masukkan air es, uleni hingga rata, tambahkan tepung bila perlu. Bungkus dengan plastik dan dinginkan selama 30 menit.(kalau aku pakai food processor)

Tipiskan adonan pie, letakkan di atas loyang pie diameter 23 cm, letakkan di atasnya aluminium foil dan beri kacang2xan (bisa juga diganti dengan kelereng), panggang dalam oven bersuhu 200 derajat celcius selama 15 menit. Kemudian keluar kacang-kacangan dan aluminium foil, panggang kembali selama 10 menit, angkat.

Untuk isi:
Panaskan simas special margarine, tumis bawang bombay hingga layu, msukkan bacon. aduk-aduk hingga bacon agak kering,angkat.

Campur jadi satu whip cream, susu, telur, garam dan lada itam.

Taruh adonan bacon di dalam loyang pie, taburi dengan keju cheddar parut.
Tuangkan campuran susu ke dalam loyang pie, panggang dalam oven bersuhu 180 derajat celcius selama 20-25 menit atau hingga matang. Angkat.

Sajikan hangat.

Oke selamat mencoba and happy baking!

Beef & Vegetable Roll/ Gyuniku no Yasai Maki

Foto ini diambil beberapa waktu yang lalu. Waktu itu aku baru aja ketemu sama resep masakan ini di buku masakan Jepang yg aku pinjam dari perpustakaan yang ada di dekat rumahku.
Waktu aku liat tuh resep dan foto dari buku itu, aku langsung ngiler.Hehe..
Makanya langsung deh tuh resep kucatat dan kupraktekkan, hasilnya? yah silahkan lihat foto di atas. Not bad khan? (wah sombong nih)
Enak juga resep ini. Gimana ngga enak, wong sapinya di rendam sama red wine, sake, mirin dan bumbu lainnya, trus di tengahnya di beri asparagus yg sudah di kukus lebi dahulu. jadinya siapapun yang memasak masakkan ini pasti hasilnya enak.
BEEF & VEGETABLE ROLL/ GYUNIKU NO YASAI MAKI
(From the book of Harumi's Japanese cooking)

Sauce for beef
4 tbsp of soy sauce
1 tbsp of sake
2 tbsp sesame oil
2 tbsp superfine sugar/caster sugar
2 tbsp red wine
3 tbsp ground sesame seeds
2 tsp finely crushed garlic
1 tsp grated ginger
Black pepper, to taste
Chili pepper or ichimi togarashi

Ingredients:
8 oz. fresh green asparagus (1/2 pound)
3 oz. green beans
12 oz. thinly sliced beef

Method:
1. Put all of the ingredients for the sauce into a bowl, making sure the sugar dissolve. Leave it to mature for 2-3 hours.
2. Cut off the woody base and strip the side leaves from the asparagus. Remove ends from the green beans. Steam the vegetable until tender but still crunchy.
3. Pour around 1/4 cup of the sauce onto the beef and mix it thoroughly.
4. Spread the beef slices out on a plate. Place a spear of asparagus and some green beans down the center of each slice and then roll the beef making the sausage shape, put skewer on them to secure them.
5. As the beef is so thin, these rolls cook very quickly. You can either grill them or pan-fry them.
6. Cerefully cut the rolls into bite-size pieces and place them on a serving plate. Pour over the remaining sauce and serve with white rice.
Enjoy and happy cooking!

Sauteed Squid Japanese Style/ Ika no Saute

Ini foto diambil beberapa hari yang lalu waktu aku lagi pas masak masakan ini.
Kebetulan Squidnya lagi sale di Korean market yang ada di dekat rumahku.
Cuminya gede banget yah, maklum dulu waktu di Indo ngga bisa masak jadi ngga tahu ada atau tidak cumi yang seperti ini di Indo.
Resepnya aku dapat dari buku masakan Jepang yang berjudul Harumi's Japanese Cooking.
Aku sudah 2 kali memasak masakkan ini, rasanya? enak dan cuminya lembut sekali.
Tapi sayangnya, aku tidak punya pangganan seperti tukang sate yang ada di Indo., jadinya dipanggangnya yah di oven. Jadinya yah itu, tidak sewangi kalau di panggang di atas arang. Hik..hik..hik..., but it's okay it's still good though.

SAUTEED SQUID JAPANESE STYLE/ IKA NO SAUTE
( From the book of Harumi's Japanese Cooking)

INGREDIENTS:
1/4 cup soy sauce
1/4 cup mirin
1 tsp superfine sugar
1 1/2 Lbs. fresh squid
Vegetable oil or any cooking oil of your choice
chili powder/ shichimi togarashi

Method:
1. Put the soy sauce, mirin and sugar into a small saucepan and bring to the boil over medium heat. Then turn the heat down and simmer for 2-3 minutes or until the sauce thickend a little bit. Put aside.
2. Clean the squid by removing the tentacles and intestinal sac. Wash.
3. Marinate in the cooled sauce for about 30 minutes.
4. Saute squid in a little oil in a frying pan over medium heat.Don't overcook the squid.
5. Once it cooked, cut into rings and serve immediately with chili powder or shichimi togarashi.

Note: You can either pan-fry them or grill them.
Enjoy and happy cooking!

Korean soft tofu/ soon dobu jjigae

Aku sama hubby tuh suka banget sama yang namanya masakan Korea.
Dimulainya dari aku suka nonton drama korea, jadinya serasa di magic, jadi suka juga sama masakan dari negeri itu. Tapi bener masakan mereka sesuai sama lidah orang Indonesia yang sukanya makan-makanan yang pedas-pedas.
Jadi berawal dari drama korea, mulailah kita berburu makanan mereka. Hampir setiap minggu kita tuh makan di restoran Korea. Tapi karena iseng dan penasaran, aku jadi suka berburu resep masakan Korea juga deh. Hasilnya yah ini.
Walaupun rasanya ngga sama ama resto kesayangan kita (krn aku masaknya tanpa MSG kali yah), tapi okelah buat nambah-nambah ilmu.

Chili beef with Basil/Sapi pedas kemangi

Beberapa waktu yang lalu aku meminjam buku masakan dari perpustakaan yang ada di dekat rumahku. Dibuku itu aku menemukan beberapa resep masakan yang menarik, salah satunya yah masakan ini.
Sudah agak lama aku ingin mencobanya tetapi selalu lupa karena resepnya kucatat dan kutaruh di bawah tumpukkan resep-resep lainnya. Tetapi beberapa hari yang lalu aku teringat dengan resep ini, jadilah aku sibuk mengubek-ubek file resep-resepku. Akhirnya kutemukan juga dikau hai resepku.Setelah dicoba ternyata resep yang satu ini enak sekali, rasanya pedas, asin dan sedikit asam.
Makanya aku mau share resepnya nih. Tapi sorri pakai bahasa Inggris yah.

CHILI BEEF WITH BASIL
From the book of........(lupa judul bukunya, yg pasti masakan Thai)

Ingredients: serve 2
More or less 6 tbsp of peanut oil (or any cooing oil)
16-20 large fresh whole basl leaves
10 ounces sirloin steak (250 gram, kurleblah)
2 tbsp fish sauce
1 tsp dark brown sugar (gula jawa, oke juga)
1-2 fresh red chillies, sliced
3 garlic cloves, chopped
1 tsp chopped fresh ginger
1 shallot, thinly slices
2 tbsp finely chopped fresh basil
Squeese of lemon juice
Salt & black pepper

Method:
1. Heat the oil in the wok, and when hot, add the whole basil leaves and fry for about 1 minute, until crisp and golden. Drain on paper towels. Remove the wok from the heat and pour off all but 2 tbsp of the oil.
2. Cut the steak across the grain into thin strips. Combine the fish sauce and sugar in a bowl. Add the beef, mix well, then let marinate for about 30 minutes.
3. Reheat the oil until hot, add the chillies, garlic, ginger and shallot and stir-fry until fragrant about 30 seconds, add the beef and chopped basil, then stir-fry for about 3 minutes, flavor with lemon juice, salt and pepper to taste.
4. Transfer to a platter, scatter the fried whole basil leaves on top to garnish.
Enjoy and happy cooking!

Steak ala Korea? Tepatnya ala gue.

Masak apa yah besok? setiap hari itulah pertanyaan yang ada di benakku.
Pusing juga kalau lagi kehabisan ide, malah terkadang terpikirlah ide masakan yang aneh2. Contohnya yah steak ini.
Steak ini aku buat waktu aku lagi kehabisan ide masakan.
Steaknya aku rendam selama satu malam dengan bumbu kalbi (bumbu BBQ ribsnya orang Korea), trus di panggang di dalam oven sampai 1/2 matang lalu diteruskan panggangnya dengan api atas (broil).
Mashed potatonya aku bikin sesuai resep sendiri, trus sayuran frozennya tinggal di microwave. Jadi deh komplit dinnernya. Wakakaka....
Buat yg kiranya mau mencoba mashed potato ala Kyra's mom, berikut ini aku share resepnya yah.

MASHED POTATO Ala KYRA'S MOM
Ingredients:
7-8 kentang ukuran medium/besar, kupas,rebus
1-2 batang butter (unsalted)
2-3 siung bawang putih, cincang halus
1/2 sdt lada putih
susu cair (wholemilk), kira-kira (disesuaikan dgn kekentalan yg dikehendaki)
garam secukupnya

Method:
1. Letakkan kentang di dalam food processor/standing mixer, haluskan sampai kehalusan yang dikendaki.(terkadang mashed potato tdk selalu harus halus sekali)
2. Masukkan bawang putih cincang, lada, mentega/butter,garam dan sedikit susu. Lalu jalankan food processor/mixer selala beberapa detik, matikan.
3. Cek apakah sesuai dengan kekentalan yang diinginkan, kalau terlalu kental silahkan tambahkan lagi susunya. Sama seperti tingkat keasinan disesuaikan dengan lidah masing2x.
Silahkan mencoba. Happy cooking!

Black forest recipe/resep black forest

Dipostingan sebelumnya aku udah janji mau share resep black forestnya America's Test Kitchen khan?
Nah untuk memenuhi janjiku itu, ini dia resepnya. Tapi sorri yah pakai bahasa Inggris resepnya.

BLACK FOREST CAKE
From The America's Test Kitchen Family Baking Book

Ingredients:
Cherries and syrup
2 cups jarred sour cherries in light syrup, drained with 1 cup syrup reserved
1/2 cup (3 1/2 ounces) sugar
1/2 cup kirsch or other cherry flavored liqueur

Whipped cream
1/4 cup (1 3/4 ounces) sugar
1 tbsp cornstarch
3 cups heavy cream, chilled
1 1/2 tsp vanilla extract

1 recipe Devil's Food Layer Cake, baked and cooled, but unfrosted
Chocolate shaving (see note), for serving

Method:
1. FOR THE CHERRIES AND SYRUP: Reserve 8 of the prettiest cherries for garnish in a small bowl. Slice the remaining cherries in half and place in a medium bowl. Simmer the reserved cherry syrup and sugar together in a medium saucepan over medium heat until mixture is thickened and measure about 1/2 cup, 8 to 10 minutes. Off the heat, stir in the kirsch.
2. Toss 1 tbsp of the syrup with the cherries reserved for garnish. Toss 3 tbsp more syrup with the halved cherries. Poke the top of the cake layers thoroughly with a wooden skewer and brush with the remaining syrup.
3. FOR THE WHIPPED CREAM:whisk the sugar and the cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat, whisking constantly, until the mixture thickened,2-3 minutes. Let the mixture cool to room temperature, about 30 minutes.
4. In a large bowl, whip the remaining 2 1/2 cups cream and the vanilla together with an electric mixer on low speed until frothy, about 30 seconds. Increase the mixer speed to medium and continue to whip the mixture until it begins to thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the mixture forms soft peak, 1-3 minutes.
5. Line the edges of a cake platter with strip of parchment paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter. Spread 1/2 cup of the whipped cream over the top, right to the edge of the cake, then cover with half of the sliced cherries. Repeat with another cake layer, 1/2 cup more whipped cream, and the remaining sliced cherries. Place the remaining cake layer on top and press lightly to adhere. Frost the cake with the remaining whipped cream.
6. Refrigerate the cake until it absorbs the soaking syrup, at least 2 hours or up to 24 hours. Before serving, let the cake sit at room temperature, 30-60 minutes, then gently press the chocolate shavings into the sides of the cake. Evenly space 8 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving.

NOTE:Be sure to buy jarred or canned cherries packed in syrup, not water. You will need about 7 ounces of chocolate for the shavings to decorate the sides and top of the cake. Letting the cake to sit at least 2 hours before serving allows the soaking syrup to sink in and the flavors to meld; however in a pinch, you could serve it right away.

DEVIL'S FOOD LAYER CAKE

Ingredients:
1/2 cup Dutch-processed cocoa powder, plus extra for dusting
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups boiling water
4 ounces unsweetened chocolate, chopped
1 tsp instant espresso or instant coffee
10 tbsp (11/4 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 tsp vanilla extract
5 cups frosting or butter cream

Method:
1. Adjust the oven racks to the upper-middle and lower-middle position and heat the oven to 350 degrees (Fahrenheit). Grease 3 9 inch round cake pas, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, 1/2 cup of the cocoa powder, and instant espresso together until smooth.
2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the sour cream and vanilla until incorporated.
3. Reduced the speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture. Repeat with half of the remaining flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
4. Give the batter the final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15-20 minutes, rotating and switching the pans halfway thorough baking.
5. Let the cakes cool in the pans for 10 minutes. Runs a small knife around the edge of the cakes, then flip them out onto the wire racks. Peel off parchment paper, flip the cakes side up, let cool completely before frosting, about 2 hours.

My first Black Forest

Kue black forest pertama gue yang aku bikin untuk acara Thanksgivingan 2008 di rumahnya I'Libby November kemarin.
aku rada senang ama hasil akhirnya. Not badlah buat pemula.
Aku lihat resepnya di buku America's test kitchen yg aku beli di Costco tempo hari.Beneran loh tuh buku bagus banget, instruksinya simpel dan jelas trus ada fotonya juga. Kata org2x yg nyicipin kue ini rasanya sih enak (bukan sombong cuma mau bilang kalau tuh resep emang enak). Resepnya nyusul yah.