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- Chicken eggs 5 grains -
- 300 grams of canned sardines, drained -
- 100 grams of steamed potatoes, mashed -
- Onions 1 / 2 fruit, chopped -
- 1 baang Celery, thinly sliced -
- Salt to taste -
- Sardine sauce 3 tbsp -
- Cooking oil 250 ml -
Kuah:
- 2 cloves garlic, minced -
- Onions 1 / 2 fruit, roughly chopped -
- 2 tablespoons tomato sauce -
- Kuah sardeng 4 tbsp -
- Water 100 ml -
- Salt to taste -
- Flour 1 tablespoon cornstarch, dissolved in a little water -
Method:
1. Beat 3 eggs and a pinch of salt until blended. Heat 2 tablespoons oil over non-stick omelette pan, make a thin egg omelette. Remove and set aside.
2. Mix sardengan and potatoes, add onions and celery. Stir well. Add 1 egg, salt and sauce sardines, smooth.
3. Take a piece of omelet, fill with batter sardines. Roll up like a spring roll. Beat the remaining egg, dip the rolls in it dadr.
4. Oanaskan oil, fry the egg rolls until browned. Lift.
5. Sauce: Heat 2 tablespoons oil, saute garlic and onions until fragrant let.
6. Put all the ingredients, Thicken with cornstarch. Lift. Cut dough into pieces, flush with the sauce. Serve.
Serves 2
material:
- Rice flour 250 grams -
- Tapioca Flour 75 grams -
- 200 grams of steamed sweet potatoes, mashed -
- Sugar 300 grams -
- Coconut milk 900 ml -
- Salt to taste -
- Pandan leaves 1 sheet -
- Purple food coloring to taste -
- 3 tbsp cooking oil -
Method:
1. Mix the rice flour and tepioka flour, stir well and set aside.
2. Boil the coconut milk, salt and pandan leaves to boil, remove from heat.
3. Enter the sugar, stirring until sugar dissolves. Pour in the rice flour mixture and stir well.
4. Add sweet potatoes and stir well.
5. Give 1 drop of food coloring in the batter purple cake platter, pour in a mold that has been smeared with oil. Steam for 7 minutes.
6. Add one drop of dye prior to coat the dough. Repeat until dough runs out. Steam until cooked. Remove and let cool. Cut according to taste.
For 12 pieces
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Because I yam ga all make Gethuk lindri due to the difficulty gilingnya then the rest I make fried Gethuk next day, drinking tea is enjoyed at ato coffee disore day watching the snow fall outside that again ... Brrr cold. I balsterin Gethuk fries with cheese sprinkled on top, instead of grated coconut again. Due again to reduce the consumption of sugar is eaten ga pake brown sugar syrup that is usually fried Gethuk using that to present this. yuk ngupi
Gethuk FRIED
material:
same as Gethuk lindri (with or without dye)
Cooking oil for frying
Dyes:
150 grm rice flour
Tapioca flour 50 grm
salt to taste
sufficient water
Complement:
Grated cheddar cheese
Method:
Combine dyes and mix them together, not too thick or too liquid
Shape dough by rounded Gethuk ping-pong ball
Dip dip into batter and fry until cooked
Serve with a sprinkling of grated cheese
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Sweet Recipes Gethuk
Now the cake recipe, this time we make sweet Gethuk. And yng pelu at the ready, among others
material:
300gr sweet
1 / 4 coconut is grated
75 grams sugar
1 egg
A little salt, flour is also less (1atau 2 tablespoons) and grated cheese
how:
Kasar.Telur whipped sweet potatoes with grated sugar and mix all ingredients except dough keju.Masukan the mold that has been spread with butter, then broiled until matang.Keluarkan getuk, then sprinkle with cheese.
Mmmhhh tasty know just try:)
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600 g of yellow sweet potatoes, peeled, steamed, mashed
100 g cornflour
1 tsp fine salt
tsp vanilla powder
2 drops yellow food coloring
Kuah:
100 g brown sugar, finely sliced
100 g granulated sugar
1500 ml of water
1 pandan leaf, chopped
tsp fine salt
2 tbsp cornflour
3 cm cinnamon
Complement:
200 ml thick coconut milk
150 g piece fresh agar
Biji Salak How To Make compote:
Biji Salak: Mix the sweet potatoes that have been mashed with starch, vanilla, food coloring and salt, stir well. Take one teaspoon of dough, bentul into dots. Heat the water, boil beans until cooked and floating bark. Lift. Enter mature in cold water, drain.
Sauce: Boil water, put sugar, brown sugar, cinnamon, pandan leaves potonga, a solution of starch and salt, stir well. Cook, stirring, boil and stir until cooked. Shortly before he was appointed, enter salak seeds, stir well. Lift.
Presentation: Pour gravy salak seeds and its contents into a serving bowl. Add pieces of agar-agar and coconut milk. Serve warm.
For 6 portions
Tip: For variety of content, seed pieces of bark can be added to and fro, jackfruit or durian. Recommended breaking the fast with a sweet dish so that the energy recovered. One typical iftar snack is salak seeds. Flavor with the aroma of fragrant pandan legit. Additional pieces of gelatin as an ingredient to make the contents of this tajil rich in fiber
Raw material / spice seasoning:
Corn Bread Mix 1 packet
80 ml of liquid milk
2 tablespoons margarine, melted
1 egg
200 grams of steamed potatoes, mashed
2 pieces of smoked beef, cut to length
50 grams grated cheddar cheese for topping
Processing mode:
1. Mix Corn Bread Mix with milk, melted margarine, and egg until blended. Enter the potato and smoked beef. Mix well.
2. Pour in pie pan diameter 20 cm height 4 cm in the dioles margarine.
3. Sow grated cheddar cheese. Oven 25 minutes with the temperature 190 degrees Celsius.
For 10 pieces
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Raw material / spice seasoning:
Material contents:
100 grams ground beef
1 piece (30 grams), beef sausage, cut into
200 grams of ready-made bolognaise sauce
1 / 4 teaspoon salt
1 tablespoon margarine for sauteing
50 grams of mozzarella cheese for topping
Leather Material:
1 packet Pancake Mix
1 egg
250 ml water
Processing mode:
1. Contents, saute ground beef. Stir until it changes color. Enter the beef sausage, bolognaise sauce, and salt until fragrant. Set aside.
2. Skin: Mix all ingredients skin. Beat slowly until well blended.
3. Pour 1 tablespoon vegetable to the pan. Print with a ring diameter of 9 cm. After the bloated, behind the batter. Allow mature. Set aside.
4. Pour 1 tablespoon vegetable to the pan. Print with a ring diameter of 9 cm until half cooked. Sow material content and mozzarella cheese. Let melt. Cover with dough pancakes. Do it until the dough runs out.
5. Serve with mayonnaise.
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Raw material / spice seasoning:
1 packet (200 grams) Mix Waffles
100 ml water
1 egg
sauce ingredients:
50 grams sugar
250 ml of liquid milk
50 grams dark cooking chocolate
1 tablespoon cocoa powder
2 teaspoons cornstarch
2 drops almond essence
slice almonds for topping
vanilla ice cream to complement
Processing mode:
1. Mix ingredients. Printed in the mold Waffles Mix until cooked.
2. Sauce: sauce ingredients cook until bubbling.
3. Serve with a sprinkling of almond slices and vanilla ice cream.
For 5 pieces
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Mocha cake Ingredients:
12 egg yolks
3 egg whites
125 grams granulated sugar
85 g cake flour
15 grams milk powder
100 grams of margarine, melted
1 teaspoon mocha paste
White cake Ingredients:
6 egg yolks
2 egg whites
65 grams sugar
40 grams of cake flour
10 grams of milk powder
50 grams of margarine, melted
Filling Ingredients:
225 grams of powder whippy
450 ml ice water
3 pack of cappuccino powder and 1 tablespoon hot water, dissolve, cool
4 sheets gelatin, soak, wring it out, team
50 grams dark cooking chocolate, shaved, chill
Processing mode:
1. Mocha cake, beat eggs and sugar until fluffy.
2. Add flour and milk powder while sifted and mix evenly.
3. Enter melted margarine and a little mocha pasta, stirring gently.
4. Pour in two pan diameter 22 cm, height 3 cm who dioles dialas margarine and baking paper.
5. Oven 20 minutes with the temperature 190 degrees Celsius until cooked.
6. Make a white cake in the same way.
7. Filling, beat whippy ice powder and water until fluffy. Enter cappuccino powder and gelatin solution. Beat smooth. Take 400 grams of dough. Add dark cooking chocolate shaved. Mix well. The rest set aside.
8. Take a piece of cake mocha. Rub with a filling that has been added dark cooking chocolate. Cover with white cake. Rub with remaining filling. Cover with cake mocha.
9. Cover the surface of the cake with a filling capucino. Chill.
For 12 pieces
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flour, pasta mocha, cappuccino powder
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