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Chocolate cake

Melted Chocolate Cake

75 gr butter
65 gr dark cooking chocolate (DCC)
2 butir telur
40 gr gula
80 cc susu
20 gr coklat bubuk

Directions:
1. DCC dan butter dicairkan
2. Aduk telur dan gula pake whisker, kemudian tambahkan susu sedikit demi sedikit, tambahkan DCC+butter cair tadi.
3. Setelah tercampur rata, tambahkan coklat bubuk, aduk sampai tercampur rata.
4. Tuang dalam cetakan kecil kecil yg sudah diolesi mentega. (Aku tuang ke cetakan muffin, jadinya 4 cake doang )
5. Panggang 200 derajat C selama 11 menit.
6. Sajikan segera, agar tetap melted .

April 4, 2010 Posted by | Cake | Leave a comment

Cheese Cake

Cheese Cake

Bahan Kulit:

  • 150 gr mentega suhu ruang
  • 1 dl gula
  • 1 butir telur
  • 1 – ½ sdt baking powder
  • 3 dl tepung terigu

Bahan Isi

  • 400 gr Philadelphia/Hovi Juusto (Cream Cheese – Natural)
  • 3 butir telur
  • 1 dl gula
  • 150 gr Smetana (sour Cream)
  • 1 sdm parutan kulit lemon
  • 1 buah lemon diambil airnya (juice)
  • 2 sdm maizena
  • 2 sdt Vanili

Cara Membuat Kulit :

  • Kocok mentega dan gula
  • Lalu masukkan telur dan kocok kembali hingga sedikit berubah warna.
  • Masukkan tepung dan baking powder
  • Alasi cetakan bulat dgn kertas baking
  • Olesi cetakan dengan bahan kulit hingga rata. Sisihkan

Cara Membuat Isi :

  • Kocok telur dan gula sampai tercampur rata
  • Masukkan philadelphia (cream Cheese), smetana, lemon juice, maizena, vanili dan kulit jeruk.
  • Kocok kembali samapai tercampur rata.
  • Masukkan kedalam cetakan yang telah dilapisi adonan kulit.

Cara Memanggang :

  • Panggang di oven dengan api atas-bawah 175 C selama 20 menit
  • Lanjutkan dengan api atas selama 20 menit.
  • Panggang hingga kue berwarna kuning kecoklatan.Selamat Mencoba !!

April 4, 2010 Posted by | Cake | Leave a comment

Tiramisu

Tiramisu

Bahan :

250gr mascarpone cheese
500ml double cream
1 sdt essens vanilla
4 kuning telur
100 gr gula pasir
2 pak lady finger (ato egg drops)
rhum 50ml (bisa diabaikan)
kopi

Alat-alat yang dibutuhkan :

Kompor
Kulkas
1 mangkok berukuran besar , volume min. 1L
1 mangkok lagi agak kecil saja dari kaca/logam untuk men-tim
Panci yang bisa memuat mangkok yang kecil

Cara membuat :

  • Double cream dimixer di mangkuk besar sampe agak kental, lalu masak air di panci besar
  • Di mangkuk lain kuning telur, gula dan esens vanila diaduk di atas panci yang airnya telah mendidih (supaya kuning telurnya mateng)
  • Sementara itu masukkan mascarpone cheese ke mangkuk double cream, mixer lagi sampai kental, lalu campuran kuning telur-gula dimasukkan kedalamnya, aduk lagi
  • Bikin kopi panas, lalu lady fingersnya dicelupin 2-3 detik, lalu susun dalam loyang (kaca ato keramik)
  • Tutup dengan adonan cream hingga tertutup seluruhnya.
  • Susun lagi lady fingers diatasnya, tutup lagi dengan adonan cream sampai habis.

Setelah itu taburi dengan bubuk coklat, dan dimasukkan ke dalam kulkas sampai dingin.

April 4, 2010 Posted by | Cake | Leave a comment

Tiramisu Cheese Cake

Tiramisu Cheesecake
Dasar/alas:
Sponge cake ukuran 20 x 20 cm, potong membulat
Adonan Cream:
5 sdt gelatin bubuk
5 sdt air hangat
3 sdt bubuk kopi instan
30 ml rum/liqueur
500 gr daub lecream/krim kental
600 gr cream cheese
130 gr gula halus
Hiasan:
1 sdm bubuk kopi/cokelat
chocolate chips secukupnya
100 gr buttercream/whipped cream
Cara Membuat:
1. Campur gelatin dengan air hangat, tim di atas panci berisi air hangat hingga gelatin larut. Tambahkan kopi instan rum/liqueur. Aduk rata, sisihkan.
2. Taruh double cream dalam mangkuk, letakan di atas mangkuk berisi es batu. Kocok hingga cream mengembang kaku. Sisihkan.
3. Ditempat terpisah, kocok cream cheese dengan gula halus hingga lembut. Campur adonan cream cheese ke dalam adonan double cream, aduk rata dengan spatula plastik. Tambahkan larutan gelatin dan kopi, aduk kembali.
4. Menyusun: siapkan plastik mika bentuk bulat, atur susunanya mulai dari sponge cake dan adonan tiramisu secara selang-seling. Dinginkan dalam kulkas selama 24 jam.
5. Sebelum disajikan, hias atasnya dengan butter cream. Taburi cokelat/kopi bubuk dan chocolate chips. Sajikan dingin.
Untuk 10 Porsi

April 4, 2010 Posted by | Cake | Leave a comment

Baileys Chocolate Fudge

Ingredients

  • Melted butter, to grease
  • 1 x 395g can sweetened condensed milk
  • 100g butter, cubed
  • 255g (1 1/4 cups) brown sugar, firmly packed
  • 2 tbs glucose syrup
  • 150g good-quality dark chocolate, finely chopped
  • 60ml (1/4 cup) Baileys Original Irish Cream liqueur

Directions

  1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
  3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
  4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

March 26, 2010 Posted by | Dessert | Leave a comment

Moroccan Lamb Burgers

Ingredients

  • 500 grams lamb mince
  • 4 turkish rolls
  • 2 tbs cumin
  • 2 tbs ground coriander
  • 2 tbs ground chilli
  • 1 tbs paprika
  • 1 small handful of mint, finely chopped
  • ground pepper
  • 1 small tub natural (or greek style yogurt)
  • 1 small tin of diced betroot
  • 1 spanish onion (finely chopped)

Directions

  1. 1. In a bowl combine the mince, onion, mint and spices, and mix well.
  2. 2. Now make this into large patties, I ma de 4 out from this proportions.
  3. 3. In another bowl, combine the yogurt and diced beetroot and mix well till mixture goes pink.
  4. 4. You can cook the lamb patties on a bbq, grill pan, or a health grill which is what I did. Cook the patties for about 4 mins on each side, try not to overcook.
  5. 5. Cut the rolls in half and place some cos lettuce (or baby spinach) onthe roll, followed by the lamb patty then the yogurt mixture.
  6. 6. Enjoy!!

March 26, 2010 Posted by | Burger | Leave a comment

Ocean Trout With Fennel, Orange And Mint Salad

Ingredients

  • 1 pack chilled John West Ocean Trout
  • 1 small fennel bulb, thinly sliced
  • 1/2 red onion, thinly sliced
  • Fresh baby mint leaves
  • 1 orange, unpeeled, cut in half and thinly sliced
  • 1 teaspoon olive oil

Directions

  1. 1. Soak sliced red onion in water for 10 minutes to remove strong onion flavour.
  2. 2. Pan-fry John West Ocean Trout in a lightly oiled non-stick pan for 5-6 minutes on each side.
  3. 3. Combine sliced fennel with onion, mint leaves and orange slices and drizzle with olive oil.
  4. 4. Serve fennel salad with cooked trout and garnish with fennel fronds

March 26, 2010 Posted by | Seafood | Leave a comment

Satay Chicken Thighs

Ingredients

  • 1 tbsp peanut oil
  • 6 chicken thighs (about 800g), cut into 1cm strips
  • 1 large brown onion, sliced
  • 2 cloves garlic, chopped
  • 1/2 bunch coriander, stems and roots finely chopped, leaves reserved
  • 1/2 cup Fountain Satay Sauce
  • 165ml coconut cream
  • 1 tbsp Fountain Hot Chilli Sauce
  • 3 tbsp crunchy peanut butter
  • 200g snow peas, topped and tailed
  • 2 tbsp lime juice

Directions

  1. 1.Heat a wok over high heat. Add peanut oil ½ teaspoon at a time and brown the chicken strips in 4 batches. Remove from wok and set aside.
  2. 2.Heat ½ teaspoon peanut oil and sauté onion, garlic and coriander roots and stems for one minute.
  3. 3.Return the chicken to the pan and reduce the heat to low.
  4. 4.Add Fountain Satay Sauce, coconut cream, Fountain Hot Chilli Sauce and peanut butter. Stir to combine and simmer gently for 10 minutes or until the chicken is cooked through. Add snow peas in the last 2 minutes of cooking.
  5. 5.Remove from heat and add lime juice.
  6. 6.Serve with steamed jasmine rice, topped with coriander leaves.

March 26, 2010 Posted by | Ayam | Leave a comment

Chilli Mussels with coriander and tomato sauce

Ingredients

  • 2 kilo mussels,scrubbed and de bearded
  • 2 big tins chopped tomatoes
  • 4 cloves garlic
  • 6 shallots
  • 1/2 tin coconut cream
  • 1 bunch coriander
  • 1 tbspn palm sugar
  • 8 -10 red chillis
  • 500ml chicken stock
  • 2tbspns olive oil

Directions

  1. Finely chop chillli garlic and shallots.Add to large pot with the olive oil and fry till fragrant.Add chicken stock palm sugar and mussels
  2. Place lid on pot and steam for 2-3 minutes,or until mussels open.
  3. Add tomatoes and simmer for a further 3 minutes .
  4. Finally add 1/2 a tin of coconut cream,stir and add coriander
  5. Ladel onto large bowls and garnish with lemon wedges and coriander.
  6. Remember not to eat any un opened mussels
  7. Great with crusty italian bread to soak up juices

March 26, 2010 Posted by | Seafood | Leave a comment

Tuna Carpaccio with Fennel Salad

Ingredients

  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 tablespoon lemon zest
  • 480g piece fresh yellow fin tuna
  • olive oil, for brushing
  • lemon infused olive oil, to drizzle
  • fresh chervil and thyme, to garnish
  • fennel salad
  • 2 baby fennel, thinly sliced
  • 1 tablespoon olive oil
  • squeeze of lemon
  • sea salt and freshly ground black pepper, to taste
  • garlic crumbs
  • 4 thin slices French bread
  • 1 tablespoon olive oil
  • 2 small garlic cloves, finely chopped

Method

1. Place seeds in a heated frying pan. Cook, stirring occasionally, until toasted.

2. Combine sesame seeds, parsley and lemon zest in a small bowl. Spoon out onto a baking paper lined tray.

3. Remove the bloodline and any excess tissue fibre from tuna. Brush tuna lightly with oil. Roll in seed mixture until evenly coated. Refrigerate until required.

4. To make fennel salad, place all in ingredients in a medium bowl. Toss to combine.

5. Preheat oven to 180°C.

6. To prepare the garlic crumbs, brush bread on both sides with oil. Place on a baking tray in a single layer. Cook in the oven until golden and crisp. Remove from oven and brush with garlic. Season with salt and pepper. Cool. Process to form coarse crumbs.

7. To serve the tuna, using a very sharp sushi knife or long bladed knife, cut very thin slices of the tuna and arrange in a single layer over four plates. Sprinkle over the garlic crumbs and fennel salad. Drizzle with a little lemon infused olive oil and garnish with fresh chervil and thyme.

Notes

1. The fennel needs to be very thinly sliced – to achieve this, use a mandolin or Japanese slicer.

2. We toasted bread on the day to make crumbs. If you have the time, day-old Italian bread, processed into coarse crumbs and then cooked with butter and oil would also be a good method.

3. For even thin slices of tuna, pull the knife down and toward you in one smooth action. Using a see-saw motion may cause fish to tear. Try wrapping fish in plastic wrap and freezing for 1 hour before slicing – it will help keep the fish firm.

4. You will need to use Sashimi-grade tuna for this dish.

March 24, 2010 Posted by | Seafood | Leave a comment