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| Cuka Pempek |
Bahan Kuah Cuka atau Cuko :
- Gula batok, 1 kg, sisir
- Gula pasir, 2 sendok makan
- Garam, secukupnya
- Cuka masak, 1-2 sendok makan
- Air, 1 1/2 liter
Cuka Pempek
Bahan Kuah Cuka atau Cuko :
Adonan Dasar Pempek
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| Adonan Dasar Pempek |
Bahan Adonan Dasar Pempek :
- Ikan gabus, 500 gram
- Ikan tengiri, 500 gram
- Tepung sagu / tapioka, 750 gram
- Air es, 500 – 600 ml
- Garam, 2 sendok makan
- Putih telur, 1 butir
Coconut Cake
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Directions :
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake
pans, then line them parchment paper. Grease them again and dust lightly
with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
Pempek Tampil Menarik
Resep pempek tampil menarik
Pempek merupakan makanan khas dari daerah Palembang. Bahan dasarnya adalah ikan tengiri, rasanya gurih. Terasa nikmat dan klop bila sudah dipadu dengan kuah cuka / cuko nya yang asam – manis
dan pedas. Tak heran bila banyak yang ketagihan dengan jajanan pempek
ini. Apalagi kalau pempeknya bagus dan tidak liat. Bagi yang sudah
berpengalaman tentu mudah saja membuat pempek yang tidak liat, namun
bagi yang baru belajar memasak bisa menjadi hal yang sulit. Berikut
adalah tips-tipsnya agar pempek tidak liat ,terasa gurih dan tampil
menarik.
- Jika ingin pempek yang hasilnya putih, gunakan telur bagian putihnya saja. Sabaliknya, jika ingin pempek yang kekuningan anda bisa gunakan telur utuh.
- Gunakan tepung sagu berkualitas baik dengan salah satu cirinya tepung berwarna putih bersih dan tidak berbau apek.
- Untuk membuat pempek yang enak sebaiknya gunakan ikan segar jenis belida atau ikan tengiri yang dipadu dengan ikan gabus.
- Gunakan air es untuk membuat adonan agar pempek kenyal tapi tidak liat.
- Jangan gunakan tepung tapioka terlalu banyak karena bisa menyebabkan teksturnya liat dan matangnya tidak merata.
- Saat mencampur adonan jangan diuleni, cukup dicampur saja dengan ujung jari hingga rata, karena kalau diuli hasil pempeknya akan keras.
- Biarkan adonan sedikit lembek agar saat matang pempek tidak terlalu keras.
- Untuk memudahkan membentuk, lumuri tangan dengan sedikit tepung tapioka ( atau bisa juga dengan sedikit minyak ) ketika akan membentuk.
- Agar pempek tidak saling melekat, tambahkan beberapa tetes minyak goreng ke dalam air rebusan pempek.
- Agar pempek matang merata, rebus pempek dalam air mendidih di atas api sedang hingga terapung.
- Supaya pempek tahan lama, setelah pempek matang, angkat dan celupkan pempek dalam air hangat untuk menghilangkan lendir yang menempel pada pempek, tiriskan hingga benar-benar tiris. Lendir yang menempel pada pempek menyebabkan jamur cepat tumbuh.
- Lumuri pempek dengan tepung tapioka atau minyak sebelum disimpan.
- Jika pempek tidak segera dikonsumsi, simpan pempek dalam kotak plastik bertutup kemudian masukkan dalam almari pendingin. Dengan penyimpanan yang demikian, pempek biasanya tahan hingga 5 hari.
- Diamkan pempek hingga suhu ruang, rebus kembali jika akan dikonsumsi.
- Goreng pempek setelah dingin dalam minyak panas dan api sedang agar pempek tidak lengket di dasar penggorengan dan tidak menyerap banyak minyak.
- Agar tidak meletus dan liat, jangan goreng pempek terlalu lama.
- Untuk membuat pempek dengan isi telur akan lebih baik jika menggunakan telur bebek karena kuning telurnya lebih merah.
- Untuk membuat kuah cuka, pilih gula merah yang warnanya agak cokelat agar hasilnya menarik.
- Agar kuah cuka lebih nikmat dan bumbu-bumbunya terasa, buat sehari sebelumnya.
Pizza Pizzas
- 2 tablespoons sugar
- 1 tablespoon kosher salt*
- 1 tablespoon pure olive oil
- 3/4 cup warm water
- 2 cups bread flour (for bread machines)
- 1 teaspoon instant yeast
- 2 teaspoons olive oil
- Olive oil, for the pizza crust
- Flour, for dusting the pizza peel
- 1 1/2 ounces pizza sauce
- 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example; A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Directions :
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
Fried Rice Recipe
Ingredients
- 8 dried shiitake mushrooms
- 3 tablespoons peanut oil
- 2 large eggs, lightly beaten with a pinch of kosher salt
- 4 scallions (white and green), thinly sliced
- 1/4 cup minced carrot
- 1 large clove garlic, minced
- Pinch red chile flakes
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 cups cooked long-grain rice
- 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
- 1/2 cup frozen peas, defrosted in a strainer at room temperature
- Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
- Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
- Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
Pempek Pistel
Pempek Pistel
Pempek Pistel ini mempunyai bentuk mirip jajanan pastel.
Bahan isi utamanya adalah pepaya muda, yang bisa jadi perpaduan yang
pas dengan adonan ikan tengirinya karena mempunyai kandungan gizi yang
saling melengkapi. Simak resep Pempek Pistel untuk 40 buah berikut ini.
Bahan Pempek Pistel :
- Adonan dasar pempek, 1 resep
- Tepung sagu / tapioka, 100 gram
- Air, 2 liter
- Air hangat, secukupnya
- Minyak goreng, 1 liter
Bahan Isi Pempek Pistel :
- Pepaya muda, 250 gram, serut kasar
- Bawang putih, 3 siung
- Ebi, 1 sendok makan
- Garam, secukupnya
- Gula pasir, 1 sendok teh
- Santan, 100 ml
Bahan Pelengkap :
- Kuah cuka / cuko, 1 resep
Cara membuat Pempek Pistel :
- Isi : haluskan bawang putih, ebi dan garam. Panaskan 2 sdm minyak, tumis bumbu halus hingga harum. Masukkan pepaya muda, santan dan gula pasir, masak sambil diaduk hingga pepaya matang dan santan habis. Angkat dan dinginkan.
- Rebus air dan 2 sdm minyak hingga mendidih.
- Lumuri tangan dengan tepung tapioka. Ambil adonan secukupnya, bentuk bulat.
- Buat lubang di bagian tengah adonan dengan cara menekan adonan dengan jari.
- Masukkan isi pada lubang yang telah dibuat, tutup rapat adonan dan pilin tepinya menyerupai kue pastel.
- Masukkan adonan dalam air mendidih, rebus di atas api kecil hingga matang dan mengapung. Angkat.
- Celup adonan dalam air hangat. Angkat, tiriskan dan biarkan uap panasnya hilang.
- Panaskan minyak, goreng adonan hingga matang. Angkat, tiriskan dan potong sesuai selera. Sajikan dengan kuah cuka / cuko.
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