Bubur Manado

Beberapa kali makan bubur ini, tapi belum pernah bikin sendiri.
Akhirnya week end bbrp minggu lalu pas semua bahan ada langsung saya bikin.
Sarapan sehat kata anak2. Bener banget, karena buburnya berisi macam macam sayur dan buah.

Bubur Manado

bahan

• 1 cup beras
• 2 buah jagung manis (pipil)
• 1 ikat bayam/kangkung
• 1 cup labu kuning (potong 1 cm x 1cm)
• Ikan asin, goreng (optional)
• garam
• Air

Cara

• Masak beras dalam panci yg cukup besar dan air yg banyak, hingga menyerupai bubur. Jangan lupa untuk sesekali mengaduk untuk menghindari gosong dibagian bawah
• Masukkan jagung manis, labu, garam sambil terus diaduk.
• Masukkan bayam
• Setelah matang sayuran siap disajikan hangat dengan ikan asin yg telah digoreng.

Ontbijkoek

Minggu ini udah 2 kali bikin resep ini. Seisi rumah doyan banget, apalagi begitu mencium aroma bumbunya pas keluar dari oven. Bikinnya pun cepat, gak pake lama, cocok banget temen minum teh atau kopi.
Cake ini lembut banget dan gak seret.
Karena gak punya bumbu spekuk saya akhirnya bikin sendiri kayu manis bubuk: cengkeh bubuk:pala bubuk dengan perbandingan 3:1:1

Ontbijkoek

source : sajiansedap.com

Bahan

• 5 butir telur
• 100 gr gula merah
• 50 gr gula pasir
• 120 gr tepung terigu protein sedang
• 25 gr maizena
• 1 sdm bumbu spekuk
• 75 gr margarin
• 100 gr kenari cincang (elsa : pake almond )

Cara

• Kocok telur, gula merah dan gula pasir sampai mengembang
• Tambahkan tepung terigu, tepung maizena, bumbu spekuk aduk rata.
• Masukkan margarine leleh dan sebagian kenari cincang sedikit sedikit sambil diaduk pelan
• Tuang kedalam tulban ukuran 22 cm tinggi 6 cm (elsa : pake loaf). Taburi kenari
• Oven 30 menit dengan suhu 190 C

Cheat's Chocolate Hazelnut Mousse

My daughters are addicted with this mousse, even they can make their own.
A very simple recipe, but too yummy for them. As a matter of fact, they lick the mousse that are stuck to the bowl and the glass.

Cheat's Chocolate Hazelnut Mousse

source : Donna Hay ( Fast, Fresh, Simple)

300 ml single (pouring) cream (elsa : use thickened cream)

1 tablespoon hazelnut liqueur (elsa : skip it)

1/4 cup (85 gr) chocolate haxelnut spread (elsa : use Nutella)

Place the cream in a bowl and whisk until just starting to thicken. Stir the liqueur through the chocolate nut spread. Add to the cream and whisk gently until combined and thick. Spoon the mousse mixture into glasses and serve.

Serve 4

Lemang Tapai

A few week ago I found these at Asian grocery, my mind suddenly jumped to a tasty Minangnese culinary. It's called Lemang Tapai or Minangnese call it Lamang Tapai.
Usually Lemang made in a hollowed bamboo stick, lined with banana leaves in order to avoid the glutinous rice stick to the bamboo.
I know it's hard for me to make it like the original way, so when I found an instant bag of lemang and a bag of dry yeast for make tape/ tapai, I jumped to sky, and yes I'll make Lemang Tapai.

For Lemang I cooked as directed on the bag. And for Tape Ketan Hitam (Fermented Black Glutinous Rice) I made from scratch.

Tape Ketan Hitam

Ingredient

500 gr Black Glutinous Rice
10 gr yeast (ragi tape)

400 ml water
150 gr sugar (you can add if you want)

Direction

Soak glutinous rice for a night, then put in rice cooker and cook it like you would cook rice, but put less water to avoid it getting mushy.
Take out the glutinous rice and put it on big tray, and let it cool.
Crush dry yeast, and then sieve it on the top of the glutinous rice equally.
Fold glutinous to make dry yeast mix well, then put in a clean air-tight container. And let them ferment for two nights.


After two nights, make a simple sugar syrup. Put water on bowl, bring it to boil, put sugar, and stir until it dissolves. Pour simple syrup on the fermented black glutinous rice or as we call it Ketan. Order some pieces of lemang and top with Ketan, serve it.