Mushroom Jeongol

Mushroom jeongol is made of mushrooms with excellent taste and aroma and includes various mushrooms, such as netari, ssari, pyogo and songi

mushrooms, minced or sliced thinly. Mushroom jeongol is a dish with a delicious taste and unique scent, made by boiling seasoned mushrooms, beef, dropwart, and small green onions together in a casserole with meat stock.

Source: KTO website

Mushroom Jeongol

Ingredients- 200 g Neutari mushrooms

- 5 pyogo mushrooms

- 100 g Ssari mushrooms

- 100 g Songi mushrooms

- 200 g Beef

- 70 g small green onions

- 70 g Dropwart

Sauce:

2 tbs thick soy sauce

2 tbs sugar

2 tbs minced onions

2 tbs minced garlic

1 tbs sesame salt

pepper powder

1 tbs sesame oil

- Two and a half cups of water or meat stock

- A moderate amount of thin soy sauce and salt

Cooking Instructions

1. Clean neutari mushrooms thoroughly and tear thinly.

2. Clean pyogo and ssari mushrooms and shred them. Mince dried mushrooms after soaking and trimming them.

3. Mince songi mushrooms to a 0.5 cm thickness after removing dirt from the mushroom's roots and cleaning them.

4. Mince the beef.

5. Put half of the sauce into the beef and the rest into the mushrooms and season them.

6. Trim small green onions and cut them to 5 cm in length. Then cut dropwart to the same size after trimming and parboiling it.

7. Season meat stock (or two and a half cups of water) with salt and thin soy sauce and make soup.

8. Put seasoned mushrooms, beef and vegetables in a casserole and boil them with the prepared soup.

Written by Professor Yoon Sook-ja and translated by Kang Kyung-ah

Photographs courtesy of Professor Yoon

Surprise! Ibunda Dr Kathryn suka Schoolaholic Princess lhoo

Rekor pertama... Ibunda Dr Kathryn di Tokyo ternyata tidak seperti bapak/ibu di atas 40 yang bilang Schoolaholic Princess ini "buku komik anak2" :D

Ini laporan Dr Kathryn, langsung dari Tokyo

Eh, berita baik. Ternyata mamiku suka lho Schoolaholic itu! padahal aku gak cerita apa-apa. Aku lihat aja dia baca yang pertama, lalu yang kedua. Trus aku mancing tanya, "Itu bukan cerita ABG, Mi?"

"Iya," katanya, "Enak tapi... Mami jadi nostalgia."

Yah sudah aku diemin, kelar baca yang ke-2.

(sambungan cerita ada di Memory and Destiny)

"enakan baca si Princess deh ... seru."

Gituuuu! busyeet ...aku gak nyangka juga dia suka cerita anak sekolah hahahahaa.

Kapan2  mesti cariin Dr Kath & ibunya Simfoni Cinta deh (saya belum dikasih stok cetakan kedua) :D

Songpyeon

Songpyeon

Songpyeon is usually made on Chuseok (Korean Thanksgiving Day), meant to symbolize a wish fulfillment of one's knowledge or studies. The half-moon shaped rice cakes are made by kneading rice flour using hot water and mung beans, and green soybeans and sesame are used as ingredients for the filling. Songpyeon is then steamed in a layer of pine needles, in an earthenware steamer, resulting in a faint but fragrant scent, along with a deliciously chewy texture that makes for a mixture of flavors and sublime tastes.

The five cardinal colored songpyeon are supposed to represent vitality or energy, and the five basic elements that make up our universe.

• Omija for red
• Gardenia seeds for yellow
• Artemisia for green 
• Pine endodermis for brown.  Pine needles are picked and cleaned a few days prior to Chuseok.

Tips

• Potatoes, sweet potatoes and acorns, among other ingredients, can be used as the dough.
• For the filling or stuffing, black beans, mung beans, chestnuts, jujube, sesame or sweet potatoes are used.
• If you don't plan on eating the steamed songpyeon right away, rinse it with the pine needles (not in cold water), keep them covered in a basket.

 Different types of songpyeon 

• Oryeo songpyeon from new rice
• Nobi songpyeon from ramie leaves
• Maehwa songpyeon, made without fillings, are supposed to signify the desire for knowledge, as well as a wish for an exemplary attitude and outlook on life.
• Potato songpyeon, arrowroot songpyeon and sagebrush songpyeon
• Acorn songpyeon (Gangwon-do region)

Traditionally, people from the mountainous regions of Gangwon-do stopped eating the acorn because of its bitter taste and, after using a grinding stone to make the starch, small leaves of an oak tree, along with rice flour, were mixed and used as fillings. They also mixed the filling or stuffing with rice cake and steamed it.

• Clam Songpyeon (Pyeongan-do region)

Not much different from the traditional songpyeon, the rice cake dough is made into small white shapes of short-necked clams.

•  Pumpkin songpyeon

Pumpkins harvested during the autumn season, then sliced, dried and ground into powder. The pumpkin powder is mixed with rice powder and steamed chestnuts or roasted sesame seeds to make the filling, and then steamed. Pumpkin songpyeon is sweet, tasty, and visually appealing, since the bright yellow color of the pumpkin shows through the semi-translucent steamed songpyeon.

•  Flower songpyeon

It is made with omija (or the dried red fruit of Maximowiczia typica), gardenia seeds, pine endodermis and mugwort (or Artemisia), and therefore has a variety of flavors and colors.  Flower songpyeon is classified along with other songpyeon made with rice powder. After the rice powder is kneaded into a dough and flattened, a variety of ingredients are stuffed into the flat half-moon shaped dough.

Songpyeon

Ingredients

• 5 cups non-glutinous rice (making 10 cups of powder)

• 15 ml salt

• 50 g Artemisia or mugwort, 1 ml salt

• Gardenia seeds and omija juice, as needed

Filling

• 10 chestnuts (200g)

• 30 ml sugar

• 100 g young soybeans

• 1 ml salt

• 100 g sesame

• 45 ml honey

• 1 cup mung beans

• 75 ml honey, 2.5 ml salt

• 15 ml cinnamon powder

• 300 g pine needles

• Sesame oil, as needed

 

Instructions

1. Wash non-glutinous rice 3 to 4 times and leave it soaking in water for 8 to 12 hours. Remove the soaked rice from water and sprinkle some salt and grind into a fine powder. Place the Artemisia in boiling water with salt, remove and then chop into fine pieces.

 

2. Take the powder for the rice cake and divide into 4 parts. Leave one part as it is, another part for the Artemisia. As for the other two parts, mix one with water from pine endodermis, and mix the last part with omija juice and knead it to make dough.

 

3. Peel chestnuts and cut into 3 or 4 pieces, include some sugar and steam lightly. Take the young soybeans, peel and add a bit of salt. Wash the sesame and when dry, roast and then mix with honey. Take the red beans that have been soaked in water, boil and then grind and mix with honey, salt, cinnamon powder to make the filling.

 

4. Take little pieces of the prepared dough. Press your thumb into the middle of the piece to make a round, flat piece. Place enough filling in the middle, fold and press the ends to make nicely-shaped songpyeon. Next, wash the pine needles and then dry.

 

5. In an earthenware steamer, place pine needles on the surface of the steamer and songpyeon on top. Stack more pine needles and repeat the process to add as many layers of songpyeon in the steamer as possible. When you see steam evaporating, place the cover on top. Next, take the pine needles out, dip songpyeon in cold water, rinse quickly and apply some sesame oil. Songpyeon that's not yet been steamed should be covered with a thin damp cloth to prevent the dough from drying or cracking

 

Source: Seoul Magazine, KTO website

Subak Hwachae

Korean dessert. Penampilannya cantik, rasanya segar, dan... menyehatkan, khas Korea.

Seolleongtang

Seolleongtang is made by boiling down a cow’s bones, feet, head, internal organs, beef brisket, and beef shank.

The origins of Seolleongtang can be traced to the ceremony, which the king and his retainers in Spring, to honor the god of farming. The ceremony was held at Seonnongdan, outside of Dongdaemun in Seoul. During the ceremony a cow would be killed in sacrificial offering, and afterwards this cow would be made into a soup. The word “seolleongtang” stems from Seonnongtang, which means soup boiled at Seonnongdan. Later, the word seonnongtang evolved into seolleongtang.

Seolleongtang has a remarkably thick taste, due to the long time it takes to boil. Compared to gomtang, seolleongtang has more bones in it. It is made by boiling bones and soaking a milky soup out of the bone marrow. You need to add salt or pepper powder when eating. Seolleongtang tastes more delicious with ripe kkakdugi (diced radish kimchi).

Ingredients

1 kg (4 bones) cow leg

600 g cow knee bones

700 g cow’s tongue

5 kg salding water

7 kg water

30 g green onions

65 g garlic

20 g ginger

50 g onions

Sauce:

40 g green onions

8 g salt

0.3 g pepper powder

Directions

1. Soak four cow leg bones, knee bones, and the cow's tongue in water.

Change water every hour and skim off the blood three times.

2. Remove the blood from the beef brisket and shank using a cotton cloth.

Then clean the vegetables and make the sauce.

3. Put scalding water into a pot and heat for 10 minutes on a high heat.

Once it boils, put in the four leg bones, knee bones, and the cow’s tongue and boil for five minutes. Then put leg bones and knee bones in another pot and boil for one hour over a high heat after adding water. After it boils, continue to boil for five hours over a medium heat.

4. Skim off any floating froth and oil. Put in the tongue, shank and brisket and boil for one hour, then add vegetables and boil for another hour. Then lower the heat and simmer for 30 minutes over a low heat.

5. Once the tongue and beef are cooked, take them out and cut them to pieces of 3cm (width) x 4cm (length) x 0.2cm (thickness).

6. Pour soup in pot and boil for 10 minutes over high heat. After it boils, season with salt and pepper powder.

7. Put the sliced meat and soup in a bowl and serve with sauce.

Written by Professor Yoon Sook-ja and translated by Kang Kyung-ah

Photographs courtesy of Professor Yoon

Source: KTO website

Samgyetang (Ginseng Chicken)

Samgyetang atau sup ayam ginseng adalah masakan sehat yang dibuat dengan cara memasukkan beras ketan, kurma, buah berangan, dan buah ginkgo kedalam perut ayam yang kemudian direbus dalam kaldu. Dalam buku kuno dinasti Joseon tertulis bahwa ayam kecil direbus dan dihidangkan kepada orang yang tua pada Sambok, 3 hari terpanas dalam musim panas, yaitu chobok, jungbok, dan malbok. Terutama di zaman dinasti Joseon istri raja Injo yang sakit dihidangkan sup ayam bernama Hwanggyetang yang dimasak dari ayam dan Hwanggi, jenis akar tumbuhan berkhasiat. Inilah yang menjadi asal usul Samgyetang. Di zaman sekarang Samgyetang juga disukai masyarakat Korea sampai mereka antre panjang di depan restoran untuk memakan Samgyetang pada hari sambok musim panas.

 

Bahan:
1 ekor ayam utuh (450~500g)
50 g beras ketan, rendam dalam air dingin 1 jam agar mudah dimasak.
1 biji chestnut
2 biji buah ginkgo
1 akar ginseng basah
2 buah kurma Korea
10 g daun bawang
garam dan merica bubuk secukupnya

Bahan kaldu
2L air
10 g jahe
100 g lobak
10 siung bawang putih
5 g Gamcho (akar manis)
5 g Hwanggi (akar kuning)

 

Cara Membuat:

Keluarkan bagian dalam perut ayam, bersihkan kemudian potong bagian buntut ayam.

Isi perut ayam dengan beras ketan yang sudah dibersihkan dan direndam 1 jam dalam air dingin.

Masukkan chestnut, ginkgo , dan ginseng basah ke dalam perut ayam.

Kaki ayam disilangkan dan diikat dengan benang.

Rebus 2L air bersama jahe, lobak, akar manis, akar kuning, dan bawang putih selama 30 menit kemudian bahan di dalam kuah dibuang kecuali bawang putih.

Masukkan ayam ke dalam kuah lalu direbus kembali di atas api besar selama 40 menit lalu kecilkan api dan masak selama 10 menit.

Pindahkan ayam ke mangkuk, tuangkan kuah yang sudah disaring lemaknya, taburi daun bawang yang telah dipotong-potong, dan dibumbui garam dan merica bubuk.

 

Tips Memasak

• Kalau ketan tidak direndam, waktu memasak menjadi lama sehingga daging ayam akan jadi keras
• Boleh pakai ginseng kering jika tidak mendapat ginseng basah
• Akar manis dan akar kuning akan menghilang bau amis ayam dan menambah rasa kuah. Tapi tidak harus dipakai
• Daun bawang dapat menghilangkan bau amis ayam dan beraroma

 

Untuk 1 orang
Koki: Kim Soo-jin, KBS World

A young chicken, which is somewhat larger than a chick, is used for Younggyebaeksook. Younggye was first used as Yeonggye, which means soft meat chicken, and was changed to Younggye, meaning young chickens that have not yet laid eggs. Younggyebaeksook is cooked by washing the young chicken, then the internal organs are removed, and the interior is stuffed with sweet rice, a chestnut, garlic and a Chinese date. Then, the chicken is boiled in its broth until the soup is white in color.

Good for those who perspire easily and have weak digestive organs. However, people who have high body temperatures or allergies should avoid the dish, as it boosts body temperature.

Cooking Tips

•  
  Make sure the rice is thoroughly cooked in the chicken's belly before serving.
•  
  Better to use undried ginseng; if dried ginseng is used, its necessary to crush the ginseng well.

 

Samgyetang - Ginseng Chicken

Ingredients
• 4 (2 kg) young chickens
• 1.75 cup (280 g) sweet rice
• Undried ginseng, 8 (180 g) medium-size roots
• 1 stem (20 g) green onion
• 30 cups (6L) water

 

Sauce

• 12 cloves (80 g) garlic

• 12 (20 g) Chinese dates

• 3 tbsp (45 g) salt (45g)

• 1 tsp (7 g) pepper

 

Cooking Instructions

1. Wash chicken well and remove internal organs, if not already removed.

2. Wash sweet rice and soak in water for two hours. Garlic and Chinese date are used whole. Wash undried ginseng and slice green onion.

3. Stuff sweet rice, garlic, Chinese date, undried ginseng into belly of the chicken. Cross and tie with string the chicken's legs to retain the stuffed ingredients inside. Do same with three remaining chickens.

4. Put chickens in the pot and boil in water for 40-45 minutes until the broth appears white. Sprinkle salt, pepper and green onion.

5. Serves four.

Written by Professor Yoon Sook-ja

Photos by Ryu Seunghoo and courtesy Professor Yoon Sook-ja

Professor Yoon is Chief of the Institute of Traditional Korea Food & Director of Tteok and Kitchen Utensil Museum

---------

Souce: Prime Magazine, May-June 2010, by Phillips

Galbi Jjim (Steamed Beef Short Ribs) 쇠갈비찜

Galbi Jjim (Steamed Beef Short Ribs) 쇠갈비찜

Steamed short ribs, or galbi jjim (갈비찜), is a popular Korean dish often served to dinner guests or on holidays such as Chuseok or Seollal (Lunar New Year). You can decorate the steamed short ribs by dressing them with the five cardinal colors (blue, yellow, red, white and black) which, centuries ago, could only be seen on the dishes of aristocrats.

The mouth-watering sauce is made with soy sauce and other ingredients such as green onions, sugar and sesame seeds that are poured into a pot full of vegetables including mushrooms, chestnuts, carrots, Chinese dates, gingko nuts, radish and other vegetables. The pot is then slowly brought to a boil over low heat, much like how stews are cooked in the West.

Jjim (찜) loosely translates to “steamed” in English, and is a bit different from Western-style stew. While stew is boiled until its ingredients are barely visible, steamed food in Korea is boiled for a long period for the rich flavor but the ingredients are still intact and are meant to be eaten with the ribs as an integral part of the meal.

Beef ribs are best when making this dish.

To prepare the ribs:

The dark skin and fat should be removed from the ribs.

Place the ribs in cold water to drain some of the blood and dark color from the meat.

Marinating: Cook the meat to become tender and for the sauce to really soak into the meat. Precook the short ribs until partially tender, then pour the soy sauce-based sauce and let simmer.

Ingredients
- 600 g short ribs beef

- 4 cups (800 g) water

Sauce

• 51 g soy sauce

• 13 g sugar

• 10.5 g honey

• 1/2 (150 g) pear

• 20 g green onions, chopped

• 10 g garlic, chopped

• Sesame seeds, powdered & mixed with 9 g salt

• 4 g pepper • 5 g clear rice wine, strained

• 8 g onions, grated

• 12 g sesame oil

Vegetables

• 100 g radish

• 30 g carrots

• 15 g mushrooms

• 100 g chestnuts

• 20 g Chinese dates

• 10 g gingko nuts

• 3.5 g pine nuts

• 1 egg

• 12 g sesame oil

• 5 g vegetable oil

Direction

1. Cut short ribs into 5cm pieces and remove all excess fat. Leave in cold water for 5 to 6 hours to drain blood. Then, boil the ribs in a pot of boiling water to parboil, then remove from pot and drain fat from the boiled water.

2. Cut all vegetables into large bite-size pieces. For the mushrooms, after soaking in water for a bit, remove the stem and cut into half or quarter pieces.

3. Use a grater to grate the pear for sauce to marinate the ribs, using all the juice from the pear. Take the parboiled short ribs and pour 2/3 of the sauce you’ve made from the above ingredients. Using your hands, mix well with the short ribs and let sit for about 30 minutes.

4. Place marinated short ribs into a pot. Pour the leftover boiled water and pour into the pot of marinated ribs. Bring to a boil on low heat for about 20 minutes. Then, place radish, carrots, chestnuts, mushrooms and the 1/3 of the leftover sauce and pour into the pot of boiling ribs. Boil for another 40 minutes. When the beef short ribs are ready and the sauce has reduced to about half the original amount, place Chinese dates, pine nuts, gingko nuts and mix well with contents in the pot. Remember to continue to mix as the ribs cook. When the sauce has again been visibly reduced from its original amount (remember, it's not a stew and therefore should not have a lot of sauce), place the finishing touches of the five cardinal colors, if desired.

Source: KTO website

Written by Professor Yoon Sook-ja

Photographed by Ryu Seunghoo and courtesy of Professor Yoon Sook-ja

Professor Yoon is Chief of the Institute of Traditional Korea Food; Director of the Tteok and Kitchen Utensil Museum

Merlion Dress

Forgot to post this. Miss Singapore Universe 2008 bajunya ala Merlion. Totally funny. One of the LOL moments in Sg when I read local news.

Source: Straits Times

Taktoritang (Spicy Braised Chicken & Potatoes)

My sis - Merlion, Singapore (peace, love, hope)

OK, my lil sis (Martha Rinna Dewi) is there (Singapore, Merlion, I was the cameraman 2 years ago). Syutingnya panas, diulang-ulang karena dia gak ngeh udah diaba2 1-2-3 mulai... dan masih banyak kekonyolan lain ala anak2 (sekarang udah gak selucu itu deh hhehehe) PEACE!

Coffee Chocolate Combo

Chocolate Coffee Cream Cake

Bahan:
Chocolate Sponge:
500 g gula pasir
370 g tepung terigu berprotein rendah
100 g coklat bubuk
200 g mentega tawar
10 g soda kue
10 g baking powder
5 g garam
5 g vanili bubuk
450 ml susu segar
6 butir telur ayam

Simple Syrup, rebus hingga mendidih:
100 g gula pasir
200 g air

Coffee Mouse:
30 g kopi instan
120 g gula pasir
50 ml air
5 lembar gelatin lembaran
500 g krim kocok/whipped cream

Chocolate Ganache:
300 g dark cooking chocolate, cincang
280 ml krim segar

Cara membuat:
Chocolate Sponge:
# Siapkan 4 buah loyang ukuran 30x30 cm. Lapisi kertas dan olesi mentega.
# Aduk rata gula, tepung, cokelat, mentega, soda kue, baking powder, garam dan vanili hingga rata. Gunakan pengaduk berbentuk dayung atau ulir pada mikser listrik dan gunakan kecepatan rendah.
# Tuangi susu sedikit demi sedikit hingga rata.
# Tambahkan telur satu persatu sambil terus aduk hingga rata.
# Tuang ke dalam loyang, panggang dalam oven panas 150 C selama 25 menit. Angkat dan dinginkan.

Coffee Mousse:
# Campur kopi, gula pasir, dan air, aduk dan masak sampai tercampur rata, bila terlalu kental tambahkan sedikit air. Dinginkan.
# Rendam gelatine dalam air es hingga lunak, peras dan buang airnya. Tim hingga leleh.
# Campur gelatine leleh dengan campuran kopi, aduk rata.
# Tambahkan krim kocok, aduk perlahan hingga rata.

Chocolate Ganache:
# Cincang cokelat, masukkan ke dalam mangkuk.
# Didihkan krimm, panas-panas tuang ke dalam cokelat, aduk perlahan hingga rata dan licin. Biarkan hingga agak dingin dan kental.

Penyelesaian:
# Siapkan loyang segi empat 30x30 cm, tanpa alas.
# Taruh 1 lembar chocolate sponge, basahi dengan simple syrup.
# Tuangi Coffee Mouse, ratakan. Ulangi melapis sampai 2 kali.
# Simpan dalam kulkas hingga mengeras.
# Siram permukaannya dengan chocolate ganache. Biarkan hingga mengeras.
# Potong-potong dan hias sesuai selera.

Untuk 40 potong
Resep: Detik

Coffee Chocolate Blues

Bahan:
Biscuit:
250 g gula pasir
625 g mentega tawar
5 butir kuning telur
125 g cokelat blok (cincang kasar)
75 g tepung maizena
125 g tepung terigu
100 g almond/kacang mede (cincang kasar)
75 g gula pasir
375 g putih telur

Coffee cream :
500 ml whipping cream
300 g instan pastry cream
5 g kopi instan (75 ml espresso)

Chocolate Ganache :
500 g cokelat blok (dilelehkan)
600 g whipping cream

Cara membuat :

Biscuit:
•Kocok gula pasir dan mentega tawar sampai mengembang. Masukkan kuning telur satu persatu.
•Campurkan maizena dan tepung terigu lalu ayak.
•Campurkan dengan cokelat dan almond atau kacang mede yang sudah di cincang kasar. Aduk rata, masukkan ke dalam adonan diatas
•Kocok putih telur sampai setengah mengembang, masukkan gula pasir. Kocok terus sampai tercampur dengan baik dan menghasilkan kocokan puih telur yang sempurna.
•Masukkan putih telur kedalam adonan pertama, aduk perlahan sampai rata.
•Siapkan loyang yang sudah dialasi kertas roti, tuangkan adonan di atasnya, ratakan.
•Panggang dalam oven dengan suhu 180-185 ºC ± 25 menit atau sampai adonan sudah terlihat matang dan tidak basah.
•Keluarkan dari dalam oven dan dinginkan.

Coffee Cream:
•Kocok whipping cream sampai ¾ mengembang.
•Campurkan instan pastry cream (utk membuat instan pastry cream bisa dilihat keterengan resepnya pada kemasan produk yg digunakan) dengan coffee, aduk rata.
•Campurkan dengan whipping cream yang telah dikocok, Aduk pelan pelan sampai tercampur dengan baik.

Chocolate Ganache :
•Masak whipping cream sampai mendidih.diamkan beberapa saat.
•Tuangkan kedalam cokelat yang sudah dilelehkan, sampai rata, diamkan.

Penyelesaian :
•Siapkan biscuit dan di potong menjadi 4 bagian (bisa menggunakan loyang persegi panjang agar cake yang dihasilkan lebih rapi)
•Olesi coffee cream secukupnya kemudian tumpuk dengan biscuit ke dua diatasnya.
•Oleskan dengan ganache. Lakukan hal yang sama untuk lapisan berikutnya.
•Setelah selesai, ratakan bagian atasnya kemudian masukkan ke dalam kulkas ± 30 menit
•Keluarkan dari dalam loyang dan potong sesuai selera. Cake siap disajikan.
Untuk 40 potong
Resep: Detik (dev/Odi)

Chocolate Pudding

Chocolate Pudding Banana Compote

Chocolate Custard

Custard adalah istilah untuk olahan susu, telur, dan gula yang dimasak hingga kental. Dipadukan dengan cokelat dan kayumanis, citarasanya jadi semakin lezat

Puding Karamel Cokelat

Bahan:
75 g gula pasir
4 kuning telur ayam
20 g cokelat bubuk yang bagus
150 ml krim kental
1/2 sdt vanili bubuk
600 ml susu cair segar
5 buah mangkuk tahan panas

Cara membuat:
* Kocok gula dan telur hingga gula larut.
* Tambahkan cokelat bubuk, krim dan vanili, kocok hingga rata.
* Tambahkan susu cair, aduk rata lalu saring.
* Tuang adonan ke dalam mangkuk-mangkuk saji.
* Alasi loyang cekung segi empat dengan serbet. Taruh mangkuk berisi adonan di dalam loyang. Tuangi air dingin hingga setengah tinggi loyang.
* Panggang dalam oven panas bersuhu 200 C selama 45 menit hingga permukaan puding membeku. Angkat dan dinginkan.
* Simpan dalam lemari pendingin selama semalam.
* Sajikan dingin.

Untuk 5 mangkuk
Resep: Detik (eka / Odi)

Krem Sokola - dari majalah Femina

Puding Roti Cokelat Hangat

Bahan:
4 lembar roti tawar segi empat
Kocok jadi satu:
2 butir telur ayam
200 ml susu segar
3 sdm krim segar
75 g gula pasir
1 sdm cokelat bubuk
1/2 sdt vanili bubuk
Taburan:
2 sdm kismis/buah kering
1/2 sdt kayu manis bubuk


Cara membuat:
* Siapkan wadah tahan panas, olesi mentega.
* Potong-potong roti tawar bentuk segi empat atau segi tiga.
* Susun di dalam wadah lalu tuangi campuran susu cokelat.
* Biarkan terendam beberapa saat.
* Beri bahan taburan hingga rata.
* Panggang dalam oven panas selama 20 menit hingga kering.
* Angkat, sajikan hangat.

Untuk 4 orang
Resep: Detik (eka / Odi)

Klapeertarrt Chocolate dari Manado

Klapeertarrt Chocolate dari Manado

Sumber: Majalah Femina

Variasi Cake Cokelat

Choc Cake Lapis, Chocolate Banana Cake, Easy Choc Cake, Cake Cokelat Lapis, Cake Cokelat Kacang, Choc Cake, Choco Chips Cake, Blackforest Caramel Cream
Chocolate Cake Lapis

Bahan sponge cokelat:
5 btr kuning telur
5 btr telur
75 gr gula
75 gr gula palem
110 gr mentega
35 gr cokelat bubuk
70 gr tepung terigu
1 sdm tepung maizena

Bahan sirup gula:
50 gr gula pasir
200 cc air hangat
10 gr kopi instan

Bahan lapisan cokelat:
120 gr kuning telur
10 gr gula pasir
2 sdm tepung maizena
625 gr krim kental tawar
300 gr cokelat dark compound
20 gr cokelat bubuk
2 sdt essens vanila

Cara membuat:
1. Siapkan loyang berukuran 24x24 cm yang sudah dialasi kertas roti dan diolesi mentega tipis-tipis. Nyalakan oven dengan suhu 180 derajat Celsius.
2. Untuk membuat sponge cake, kocok telur, kuning telur, dan gula, hingga mengembang dan kental.
3. Masukkan tepung terigu, cokelat bubuk, dan tepung maizena sedikit-sedikit sambil terus diaduk sampai rata.
4. Masukkan mentega leleh dan cairan kopi, dan aduk rata. Masukkan ke dalam loyang. Panggang selama 25-30 menit atau hingga matang. Dinginkan.
5. Untuk lapisan cokelat, kocok kuning telur hingga tercampur. Sisihkan.
6. Campurkan gula, cokelat bubuk, dan tepung maizena dalam panci. Aduk rata.
7. Masukkan krim kental sedikit-sedikit sambil tetap diaduk hingga rata. Didihkan dengan api kecil sambil aduk rata.
8. Kocok kembali kuning telur sambil memasukkan campuran krim sedikit demi sedikit. Ketika telur sudah cukup panas, kembalikan ke dalam panci dan aduk terus hingga campuran mengental. Jangan sampai mendidih. Angkat dari api.
9. Masukkan cokelat dark compound dan essens vanila. Biarkan cokelat meleleh dan aduk rata. Pindahkan ke dalam mangkuk. Tutup dengan plastic wrap di permukaannya. Dinginkan kurang lebih 2 jam. Bagi menjadi 3 bagian sama rata.
10. Campurkan bahan sirup kopi, dan dinginkan.
11. Potong dan buang bagian atas sponge cake yang telah dingin, dan potong melintang menjadi tiga bagian sama rata. Oleskan sirup kopi di atas potongan cake bagian bawah, oleskan satu bagian lapisan cokelat. Tutup dengan potongan cake kedua, oles dengan sirup kopi, oles dengan satu bagian lapisan cokelat lagi. Tutup dengan potongan cake terakhir, olesi dengan sirup kopi dan tutup dengan 1 bagian terakhir lapisan cokelat. Tutup juga bagian pinggir cake. Simpan di dalam lemari pendingin.
12. Hias dengan bunga bougenville, bunga jeruk, strawberry dan buah kersen, atau bunga, daun dan buah yang ada di sekitar kita.

Tips:
Hati-hati memilih bunga, buah, dan daun, pilih yang tidak banyak getahnya. Apabila buahnya dapat dimakan, berarti bunga dan daunnya aman untuk hiasan.

Resep: Mario
Penyusun: Nuraini W
Penata Saji: T. Firta Hapsari
Source: Tabloid Nova / Kompas

Chocolate Banana Cake

Bahan:
3 buah (400 g) pisang Ambon tua, haluskan
60 ml minyak sayur
200 ml susu segar
1 butir telur
½ sdt vanili bubuk
Campur jadi satu:
280 g tepung terigu
2 sdm cokelat bubuk
100 g gula pasir halus
½ sdt garam
Taburan: 150 g chocolate button

Cara membuat:
•Semir loyang loaf 20x10x8 cm dengan margarin lalu taburi tepung terigu.
•Campur pisang halus dengan minyak, susu dan vanili hingga rata. Sisihkan.
•Aduk campuran pisang dengan campuran terigu hingga rata.
•Masukkan chocolate button, aduk rata.
•Tuang adonan ke dalam loyang lalu ratakan.
•Panggang dalam oven panas 180 C selama 30 menit hingga matang.
•Angkat, dinginkan.
Untuk 8 potong
Resep: Detik

Easy Chocolate Cake

Bahan:

125 g mentega tawar

200 g gula pasir

2 butir telur ayam

125 ml susu segar

Ayak jadi satu:

150 g tepung terigu

25 g cokelat bubuk

1/2 sdt soda kue

1/2 sdt baking powder

Cara membuat:

* Siapkan loyang tulban (lubang tengah) diameter 20 cm, semir margarin dan taburi sedikit tepung terigu.

* Kocok sebentar gula dan mentega dengan mikser berkecepatan rendah hingga tercampur rata.

* Masukkan telur, susu dan campuran terigu.

* Aduk dengan mixer berkecepatan sedang hingga semua bahan larut.

* Tuang ke dalam loyang, ratakan.

* Panggang dalam oven panas 180 C selama 45 menit hingga matang.

* Angkat dan dinginkan. Potong-potong dan sajikan.

Untuk 16 potong

Resep: Detik

Cake Chocolate Lapis

Bahan:

120 g dark cooking chocolate

20 g mentega tawar

1 sdm susu full cream cair

120 g mentega tawar

350 g gula pasir halus

1/2 sdt vanili bubuk

2 butir telur ayam

375 ml susu full cream

Ayak jadi satu:

240 g tepung terigu

25 g cokelat bubuk

1 sdt baking powder

3/4 sdt soda kue

1/2 sdt garam

Lapisan:

400 ml fresh cream

60 g mentega

450 g cokelat putih, cincang

Cara membuat:

* Lelehkan cokelat bersama mentega dan susu hingga lumer. Angkat, biarkan hingga agak dingin.

* Kocok mentega, gula dan vanili hingga lembut.

* Tambahkan telur satu persatu sambil aduk hingga rata.

* Masukkan campuran cokelat leleh,aduk rata.

* Masukkan campuran tepung terigu bergantian dengan susu sambil aduk hingga rata.

* Tuangkan adonan ke dalam 2 buah loyang 18 cm yang sudah dialasi kertas dan disemir mentega. Ratakan.

* Panggang dalam oven panas 180 C selama 40 menit hingga matang. Angkat dan dinginkan.

Lapisan:

* Ambil 200 ml cream, campur dengan mentega dan cokelat. Tim hingga leleh.

* Angkat, sisihkan hingga agak dingin.

* Kocok sisa krim hingga kental.

* Taruh wadah berisi campuran cokelat leleh di atas baskom berisi es batu. Kocok hingga adonan jadi kental.

* Tambahkan krim kocok, kocok hingga rata.

* Olesi dan hiasi cake dengan adonan.

Untuk 16 potong

Resep: Detik

Cake Cokelat Kacang

Resep: Majalah Femina

Chocolate Cake

Bahan:

250 g dark cooking chocolate, potong-potong

250 g mentega

6 butir kuning telur ayam

6 putih telur ayam

175 g gula pasir

50 g gula palem

50 g almond bubuk

3 sdm tepung terigu

Taburan: 1 sdm cokelat bubuk

Cara membuat:

* Siapkan loyang spring form 22 cm, semir mentega, taburi tepung terigu.

* Tim cokelat dan mentega hingga leleh.

* Kocok kuning telur dan gula hingga gula larut.

* Kocok putih telur hingga kaku.

* Aduk kuning telur kocok dengan cokelat leleh hingga rata.

* Tambahkan almond dan tepung terigu, aduk rata.

* Tuang ke dalam loyang, ratakan.

* Panggang dalam oven panas 180 C selama 30 menit hingga permukannya kering.

* Angkat, dinginkan. Lepaskan dari loyang.

* Taburi cokelat bubuk, sajikan.

Untuk 12 potong

Resep: Detik

Choco Chips Cake

Bahan:
225 g mentega tawar
200 g gula pasir
4 butir telur ayam
150 g chocolate chips/button
Ayak jadi satu:
250 g tepung terigu
30 g cokelat bubuk
1 sdt baking powder

Cara membuat:
* Siapkan loyang segi empat 20 cm, semir margarin, taburi terigu.
* Kocok mentega dan gula hingga lembut dan mengembang.
* Tambahkan telur ayam satu persatu sambil kocok hingga larut.
* Masukkan campuran terpung terigu, aduk rata.
* Tambahkan chocolate chips, aduk rata.
* Tuang ke dalam loyang, ratakan.
* Panggang dalam oven panas 180 C selama 45 menit.
* Angkat dan dinginkan.

Untuk 16 potong
Resep: Detik

Blackforest Caramel Cream

Bahan cake:
10 kuning telur
4 putih telur
150 gr gula pasir
75 gr tepung terigu protein sedang
25 gr cokelat bubuk
15 gr susu bubuk
1/2 sdt baking powder
125 gr margarin
1 sdt cokelat pasta

Bahan cream caramel:
100 gr krim bubuk
200 ml air es
75 gr gula pasir
200 ml susu cair hangat
25 gr maizena
100 gr milk cooking chocolate, potong-potong
1/4 sdt garam
2 kuning telur, kocok lepas
5 lembar gelatin, rendam, peras

Bahan isi: 200 gr dark ceri, belah dua

Bahan sirup (aduk rata):
1 sdm gula pasir
1 sdm air panas
2 sdm rhum

Bahan toping: 150 gr dark cooking chocolate, serut lebar

Cara membuat:

1. Oleskan margarin pada 2 buah loyang diameter 22 cm tinggi 3 cm. Alasi kertas roti. Sisihkan.

2. Cake, kocok telur dan gula pasir sampai mengembang. Masukkan tepung terigu, susu bubuk, cokelat bubuk, dan baking powder sambil diayak dan diaduk rata.

3. Panaskan margarin sampai meleleh. Tambahkan cokelat pasta. Aduk rata. Tuang sedikit-sedikit ke kocokan telur sambil diaduk perlahan.

4. Tuang di loyang yang sudah disiapkan.

5. Oven 25 menit dengan api bawah suhu 190 derajar Celcius sampai matang.

6. Cream caramel, kocok krim bubuk dan air es sampai setengah mengembang. Dinginkan dalam lemari es.

7. Gosongkan gula pasir. Masukkan susu cair. Aduk sampai larut. Angkat.

8. Aduk rata campuran susu, maizena, dan garam. Rebus sambil diaduk di atas api sedang sampai kental.

9. Tambahkan milk cooking chocolate. Aduk sampai larut. Matikan api. Masukkan kuning telur. Aduk rata. Nyalakan api. Masak lagi sambil diaduk sampai matang. Tambahkan gelatin. Aduk sampai larut. Angkat.

10. Tuang sedikit-sedikit ke dalam kocokan krim sambil dikocok perlahan.

11. Ambil selembar cake. Oleskan bahan sirup. Oleskan cream karamel. Tata dark ceri. Tutup dengan cake. Oles dengan bahan sirup. Tutup seluruh permukaan cake dengan sisa cream. Dinginkan dalam lemari es.

12. Tutup seluruh permukaan cake dengan serutan dark cooking chocolate.

Untuk 16 potong

Resep: Disampaikan Majalah Sedap dan Tabloid Saji dalam cooking show bertema "Hidangan Lebaran Komplet", Juli lalu.

Ojingo Bokum

Ojingo Bokum - Cumi Goreng dengan Saus Cabai

Bahan:

200 g cumi-cumi, bersihkan, aduk dengan garam

90 g jamur champignon segar

6 buah daun bawang

3 buah cabai merah segar

1 butir bawang Bombay

Minyak sayur 

Saus:

1 sdm cabai merah giling/pasta

3 sdm cabai merah bubuk

2 sdt kecap asin

3 sdm bawang putih cincang

1 sdm daun bawang cincang

1 sdt gula pasir

Merica hitam

2 sdm minyak wijen

1 sdm biji wijen sangrai

1 sdm minyak sayur

Cara membuat:

• Cuci cumi-cumi agar garamnya hilang. Potong badannya sepanjang 6 cm. Didihkan air dengan sedikit garam. Masukkan cumi-cumi, angkat segera saat cumi mulai menggulung (sekitar 2-3 menit)
• Rebus jamur sebentar dalam air mendidih. Angkat, tiriskan.
• Potong-potong daun bawang 4 cm. Buang biji cabai merah lalu potong-potong cabai 4 cm.
• Potong-potong bawang Bombay.

Saus : Campur dan aduk semua bahan hingga rata.

• Panaskan 1 sdm minyak, tumis sayuran hingga layu selama 2 menit. Tambahkan cumi dan sausnya, masak selama 2-3 menit.
• Angkat, sajikan hangat.

Untuk 4 porsi

Resep: Detik (dev)

Rosebay Jeon

Rosebay and Forsythia are the two most representative flowers of the spring in Korea. Rosebay (Dugyeon-hwa, little cuckoo flower) can be eaten on its own, used as ingredients in jeon (pancake), punch or liquor. Legend said a little cuckoo chirped all night long to the point of coughing up blood, staining the Rosebay flower pink.

The usage of Rosebay

-To decrease heat in the lungs and abate coughing. To treat colds, chronic coughs, headaches and bronchitis.

-To stabilize high blood pressure and irregular periods

The flower jeon is a type of rice cake that is pan-fried and the ingredients change each season.

-Yellow roses during summer

-Mother chrysanthemum during the chilly autumn

-Jujubes during winter

History

Rosebay jeon were popular on the 3rd of the 3rd lunar month when Rosebay flowers were abundant. People would trek to the hills or creeks where Rosebays could easily be found. Men would hold archery competitions while the women would pick Rosebays, mixing them with glutinous rice flour and garnishing them with Rosebay petals.

Tips

-Repeatedly knead the glutinous rice flour mix into flat round pieces and grill them on a frying pan.

-When one side has been cooked, flip the jeon and place flower petals on one side.

Rosebay Jeon, Flowery scent of spring in every bite

Ingredients

- 10 cups glutinous rice flour

- 1 tbs salt

- 1 cup boiling water

- 20 Rosebay flowers

- Honey (can replace with sugar syrup)

- Cooking oil

Direction

1. If you can’t get your hands on some glutinous rice flour, you have to prepare the powder the old fashioned way. Take glutinous rice, rinse thoroughly and soak in water for about 12 hours. Then, take the rice out, mix with salt and pulverize into powder.

2. Take the fine glutinous rice flour, knead using hot water and shape into flat round pieces measuring 5 cm in diameter.

3. Prepare the Rosebay flowers by eliminating the flower of its stamen and rinse thoroughly. Next, dry the flowers.

4. Pour a bit of cooking oil on a heated frying pan and place the flat round dough pieces. Place the dough on the frying pan and pan-fry while pressing down on the dough to obtain a flat jeon. Once one side has been cooked, turn over and place some flower petals on the other side. It is important to note that you should not turn the jeon over and pan-fry the side garnished with flowers.

5. Once the Rosebay jeon has been done, brush with some honey or sugar syrup for flavor.

Source: Seoul Magazine