Red & White on Indonesian Independence Day - Agar-agar Merah Putih

Ikutan idfb (Indonesian Foodblogger) Red & White Food Photo, dalam rangka menyemarakkan 17 agustusan, hari ulang tahun Indonesia.

Banyak banget ide yang muncul, sayangnya aku tak mahir ambil foto. Selain kamera yang alakadarnya juga rumah lagi berantakan karena pengecatan. Tapi semangat untuk ambil bagian, aku bertekad, bukan menjadi pemenang tujuannya, hanya keinginan yang dalam untuk berpartisipasi dlm HUT RI tercinta. Hitung-hitung pengganti lomba tarik tambang, balap karung, makan kerupuk atau panjat pinang :D.

Bahan untuk membuat agar-agarnya :
Untuk yang berwarna putih :
2 1/2 sdt bubuk agar-agar putih
300 ml susu cair
5 sdm gula pasir (boleh ditambah atau dikurangi sesuai selera manisnya)

Untuk yang berwarna merah :
2 1/2 sdt bubuk agar-agar putih
300 ml sirup marjan merah (atau beri pewarna merah atau sirup berwarna merah lainnya)
3 sdm gula pasir (tergantung sirup yang dipakai atau air dan pewarna merahnya, tambahi bila kurang)

Cara Membuat :

Campur kan semua bahan untuk yang berwarna putih. Rebus. Tuang dalam cetakan putu ayu. Biarkan dingin dan beku/keras.
Keluarkan dari cetakan. Potong-potong sesuai dengan garis-garis lekukan cetakannya, pisahkan. Masukkan kembali potongan-potongan agar-agar putihnya, beri jarak untuk pengisian agar-agar merahnya (selang seling).

Lakukan hal yang sama untuk agar-agar yang berwarna merah. Tuangkan kedalam sela-sela yang kosong diantara agar-agar putih. Biarkan dingin dan mengeras.
Keluarkan dari cetakan. Sajikan dingin.

SESAME SEED BRITTLE

It has same ingredients and same methods with Peanut Brittle or other Nuts Brittle.

Ingredient:

2 cup roasted sesame seed

1 ½ cup sugar

1 tbsp golden syrup

A pinch of salt

1 tbsp butter

Methods:

Grease one big sheet of baking paper with butter, keep aside.

In a saucepan, combine the sugar, golden syrup and salt. Heat on low flame until it starts melting. Mix well.

Once it is completely melted, don’t stir more and let it on low flame about 5 minutes more until caramelize done.

Add in the butter and mix well.

Mix in the sesame seed and make sure all the sesame seed are coated well.

Immediately pour the candy mixture onto the prepared baking paper sheet on one side.

Then fold the baking paper from the other edge to cover the candy. Flatten the candy with rolling pin.

Remove the baking paper from the surface of candy and cut it with knife when it is still warm.

Let it cool then break the pieces.

Store in the air tight box.

PEANUT BRITTLE

Also check Sesame Seed Brittle

Brittle is a type of candy made by heating sugar syrup to the hard crack stage, mixing it with various inclusions, and then spreading it out on a flat surface to cool. After the brittle cools, it is extremely thin and, as the name implies, it is also very brittle. The candy can easily be broken up into shards for packaging after it cools. Many candy stores sell brittle, because it is an extremely popular form of candy, and it can also be made at home by cooks who have the right equipment. (source: http://www.wisegeek.com/what-is-brittle.htm)

Brittle should not be poured onto plastic or wax paper, because the candy will melt these substances and fuse with them. Marble is preferred by candymakers because it is a very smooth, easily cleaned surface which is naturally cool, hastening the cooling process. Many candymakers like to stretch their brittle by hand after applying it to the cooling surface with spatulas; cooks who choose to do this should test the temperature before putting their hands on the hot candy.

Ingredients:

1 cup peanut,  roasted, remove the hulls

1 cup sugar

½ tbsp golden syrup

A pinch of salt

½ tbsp butter

Methods:

Grease one big sheet of baking paper with butter, keep aside.

In a saucepan, combine the sugar, golden syrup and salt. Heat on low flame until it starts melting. Mix well.

Once it is completely melted, don’t stir more and let it on low flame about 5 minutes more until caramelize done.

Add in the butter and mix well.

Mix in the peanut and make sure all the peanut are coated well.

Immediately pour the candy mixture onto the prepared baking paper sheet on one side.

Then fold the baking paper from the other edge to cover the candy. Flatten the candy with rolling pin.

Remove the baking paper from the surface of candy and cut it with knife when it is still warm. Let it cool then break the pieces. Store in the air tight box.

Stir Fried Pasta with Vegetables

I growth mung bean sprout three days ago, so still one box left, thinking to make pasta, but no meat, chicken or seafood I have in my fridge.

So I made this stir fried pasta with vegetables, here is the recipe.

Ingredients :

150 grams pasta, boil and wash with icy water, drain, keep aside.

1 carrot, grated

1 small potato, cut into cubes

1 small tomato, sliced

5 shallots, thinly sliced

3 garlic, crushed and chopped

½ tsp mustard seed

1 bunch spring onion, chopped

250 grams mung bean sprouted

3 chillies, cut into lengthwise

½ tbsp hoisin sauce

1 tbsp mild-sweet soy sauce (kecap manis)

White pepper to taste

Salt to taste

Methods:

In a wok, pour some olive oil (or any oil you have). Put the mustard seed, let it raise and start jumping then add in the shallot, fry until light brown. Add in the garlic, stir fry for awhile. Add in the tomato, potato, carrot, spring onion and chillies. When the vegetables half cooked, add in the pasta and mung bean sprouted, mix well. Last, mix in the hoisin sauce, mild sweet soy sauce, white pepper and salt.

Serve immediately for taste best.

KUPING GAJAH (Elephant's ears Crackers)

Ingredients:

For white dough:

250 grams all purpose flour

50 ml water

1 egg

80 grams sugar

1 tbsp vegetable oil

1 tbsp milk powder

½ tsp vanilla extract

A pinch of salt

For Chocolate dough:

250 grams all purpose flour

50 ml water

1 egg

100 grams sugar

1 tbsp vegetable oil

1 tbsp milk powder

2 tbsp cocoa powder

Oil for frying

Methods:

In a bowl, combine together the white ingredients and mix thoroughly.

In the other bowl, mix together the chocolate ingredients.

In a flat surface, take some white dough, roll it to 2 cm thickness square sheet.

Same thing with the chocolate dough and try to make the same size with the white dough sheet.

Brush the white dough sheet with water.

Place the chocolate dough sheet on the white dough sheet.  Press gently to stick them.

Roll the sheet and refrigerate for 1 hour or until the dough is hard enough to slice.

Take one of the hard roll, slice thinly and place them in cold frying oil until enough quantity to fry. If the roll start to be soft, place it again to refrigerator.

Fry them in low flame until golden color. When it is still hot, it will be soft and then it is getting hard and crispy once it is cool.

Place Kuping Gajah Crackers in an air tight box.

White and Black Cookies

It's been a while since the last time I posted a recipe. So, many things we have made, but so little time to spend to write and posting it.
Last night, me and two of my kids made this cookies just right after we finished our homeschooling. It is un-baked cookies, so easy, tasty and good looking one.

Ingredients for white dough :
1/3 cup sweetened condensed milk
½ cup thick cream
2 cup digestive biscuits

Ingredients for chocolate dough :
1/2 cup sweetened condensed milk
½ cup thick cream
2 cup digestive biscuits
2 tbsp cocoa powder

Topping :
50 grams melted dark cooking chocolate
50 grams white chocolate

Methods :

Powder the digestive biscuits until smooth with food processor.
In a small sized bowl, mix the white dough ingredients well.
And in another bowl, mix the chocolate ingredients.

Form both mixtures into separate small balls.

Take a ball from each mixture and form them into one ball, pat it with your hands making a 1 inch cookie.

Press it in the middle with the tip of your finger to make an indentation.

Decorate them with melted dark cooking chocolate and/or melted white chocolate.

Refrigerate for 10 minutes. Ready to serve.

Bolu Beras Kukus (Steamed Rice Cupcakes)

I don’t remember exactly from who I got this recipe. It was long time ago, maybe 4 to 5 years already. Yesterday I made again to take it to my friend’s.

Ingredient :

350 grams rice powder

150 grams flour

350 grams sugar

300 ml warm coconut milk

½ tbsp instant yeast

1 tbsp baking powder

150 ml soda water (sprite)

Methods :

Combine together the rice powder, flour and sugar in a large bowl. Pour in the warm coconut milk gradually while mixing with electric mixer. Continue beating until sugar dissolved. Add in the yeast, mix well, let it rest for 1 hour in the warm room.

In meanwhile, prepare the steamer, let the water boiling and greased the steam cupcakes mould with oil.

Add in the baking powder and soda water (sprite) then beat again for another 10 minutes.

Pour the mixture into the mould until ¾ height of the mould. Steam for 20 minutes.