Siomay ayam udang dan Baso ayam udang

Duh enengnya, ada menu sehat lagi yang Cellina suka :)

Bikinnya gampang, cepat... bahan2 sudah ada semua di rumah....

Siomay ayam udang dan Baso ayam udang - by mama Cellina

Bahan2 :

200 gr daging ayam cincang

100 gr udang, cincang halus

3-4 siung bawang putih cincang, goreng sampai harum, dan pisahkan minyaknya (kurleb 1-2 sdm)

1 sdm saos tiram

5 tetes minyak wijen

3 lembar daun bawang, iris2

2 sdm kecap ikan

1 siung bawang merah

5 sdm tepung tapioka

2 sdm air es

garam secukupnya

merica secukupnya

gula secukupnya

Kulit siomay

Parutan wortel (untuk topping siomay)

Cara membuat siomay:

1. aduk ayam, udang, daun bawang, bawang putih goreng, bawang merah, minyak bawang putih (sisakan sedikit utk kuah baso), kecap ikan, air es. Aduk sampai kalis

2. Masukkan tepung tapioka, garam, merica, gula, aduk sampai rata

3. Ambil adonan, bungkus dengan kulit siomay. beri topping parutan wortel.

4. Kukus sampai matang. Sajikan

Sisakan adonan 1/3 atau 1/4 untuk dibuat baso

Cara membuat baso :

1. Bulatkan adonan dengan 2 sendok, cemplung ke dalam air mendidih...

2. Matangkan baso

3. Tambahkan mintyak bawang putih (yang disisakan), 2-3 tetes minyak wijen, gulam garam, merica ke dalam kuah

4. Sajikan (bisa ditambah potongan daun bawang dan/atau bawang goreng)

Ini dia penampakannya :

KHAARA PORI / SPICY PUFFED RICE

I usually make this with leftover / soggy puffed rice.. Its a  simple, easy to make ,tasty snack   ..

INGREDIENTS :

• Soggy puffed rice – 2 cups ( u can use even if its fresh & crispy)
• Ghee – 1tsp
• Fried gram dal / pottukadalai – 1 tbsp
• Garlic flakes – 7 nos ( slightly crushed with skin)
• Sambhar powder – 1/2 tsp
• Salt & turmeric powder – A pinch

METHOD :

• Take a wide mouthed kadai and add a tsp of ghee. When it becomes hot ,add the sambhar powder , salt , turmeric powder and slightly crushed garlic flakes ( no need to peel the skin).Fry everything for a moment . Nice aroma arises.Keep the flame low.
• Now add the puffed rice  , toss it once and switch off the flame.
• Mix it well with the fire off and allow it to remain in the kadai for sometime to become crispy.

Crispy , yummy , delicious khaara pori is ready to njoy with tea / coffee :)

KITCHEN CLINIC :

PUFFED RICE : Puffed rice is a very popular cereal relished as a spicy and healthy snack. Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. Puffed rice is used in snack foods and breakfast cereals, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat item Health Benefits " Puffed rice is light and dry, ideal for obese people, as it is very low in calories and gives a feeling of fullness. " Puffed rice is high in iron and easy to digest. " It is an ideal and flexible snack food for a wheat and gluten-free diet.

KHAARA PORI / SPICY PUFFED RICE

I usually make this with leftover / soggy puffed rice.. Its a  simple, easy to make ,tasty snack   ..

INGREDIENTS :

• Soggy puffed rice – 2 cups ( u can use even if its fresh & crispy)
• Ghee – 1tsp
• Fried gram dal / pottukadalai – 1 tbsp
• Garlic flakes – 7 nos ( slightly crushed with skin)
• Sambhar powder – 1/2 tsp
• Salt & turmeric powder – A pinch

METHOD :

• Take a wide mouthed kadai and add a tsp of ghee. When it becomes hot ,add the sambhar powder , salt , turmeric powder and slightly crushed garlic flakes ( no need to peel the skin).Fry everything for a moment . Nice aroma arises.Keep the flame low.
• Now add the puffed rice  , toss it once and switch off the flame.
• Mix it well with the fire off and allow it to remain in the kadai for sometime to become crispy.

Crispy , yummy , delicious khaara pori is ready to njoy with tea / coffee :)

KITCHEN CLINIC :

PUFFED RICE : Puffed rice is a very popular cereal relished as a spicy and healthy snack. Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. Puffed rice is used in snack foods and breakfast cereals, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat item Health Benefits " Puffed rice is light and dry, ideal for obese people, as it is very low in calories and gives a feeling of fullness. " Puffed rice is high in iron and easy to digest. " It is an ideal and flexible snack food for a wheat and gluten-free diet.

THATTUVADAI SET / NIPPATU SANDWICH

I think most of u would have tasted this in road side shops.I used to have this at least once in a week before my marriage.When i came across this recipe in MB’s cookbook ,i was tempted to try at home. If u buy a packet of readymade thattu vadai , making this set would be very easy and quick. But I prepared everything by my own including thattu vadai. So i found it a bit time consuming. Finally i was very much satisfied with the outcome.

INGREDIENTS :

FOR GREEN CHUTNEY :

• Mint leaves -  1/2 cup
• Coriander leaves – 1/2 cup
• Green chillies – 1 – 2 nos
• Tamarind – Small berry size
• Salt & water – As needed.

FOR RED CHUTNEY :

• Tamarind – Small gooseberry size
• Red chilly – 5 nos
• Salt – as needed
• Jaggery – Little
• Water – As required.
• Roasted gram – 1 tbsp (pottukadalai)

FOR FILLING :

• Finely chopped onions – 2 tbsp
• Grated carrot – 2 tbsp
• Finley chopped tomatoes – 1 tbsp
• Chopped coriander leaves – 1 tbsp
• Salt & green chilly paste -  As needed
• Lemon – 1/2 no

Method :

• Grind all the ingredients together to a fine thick paste & prepare the 2 chutneys separately.
• Just before serving mix all the ingredients given under “for filling “ .
• Squeeze lime & mix well.
• Take 2 thattai for one set.Apply red chutney on one side of thattai and green chutney to one side of other thattai.
• Keep little filling in between like a sandwich.
• Serve immediately.

I enjoyed it with coffee :)

KITCHEN CLINIC :

Here i’ve used lot of ingredients .So I am confused about what to write in this section. I’ll mention the benefits of Mint leaves  & coriander leaves which we use often in our cooking.. MINT LEAVES :. Mint is one of the most simple to use of the natural herbs, and has a lot of good uses, besides just tasting good. It is also easy to grow, and in fact will tend to take over an area pretty easily. There is also naturalized mint growing in almost all areas of the country, as well as in Canada and Europe. There are about 30 different kinds of mint, and other commonly used plants, belong to the mint family. Some of the more common kinds of mint include peppermint, spearmint, horse mint, summer mint, and catnip. They all have similar medicinal qualities, with stronger properties in certain species like peppermint. Where they are grown also affects their strength. Many of the preparations are quite simple yet affective. For instance, a few drops of mint extract or several bruised mint leaves in a cup of boiling water, sweetened with honey, makes a very good soothing drink for upset stomach, such as that accompanying the flu. Mint also functions as an expectorant, helping to drain the sinuses and ease the congestion of colds. It can be imbibed in a tea, or it can be added to a vaporizer or pot of boiling water, to fill the air with mint impregnated steam. Added to bath water, it is soothing to muscles, as well as helping with cold congestions. In fact, Wintergreen is common in muscle rubs, as is Menthol, which is distilled from mint. A weakened solution of spearmint and water has been used to treat colic in babies, and mint has often been added to more distasteful herbs and medications to make them easier to take. The leaves can be used fresh, or air dried. Dried leaves lose potency after about a year, and should be stored in air tight bottles or jars. They are perennials, so they don't usually have to be planted each year. A tincture can be made by placing leaves in a jar, covering with vodka, covering the jar, then allowing it to set, shaken daily, for two weeks. CORIANDER LEAVES : Coriander is widely used in meal preparations. However, it is also a powerful herb which has many health benefits. Commonly known as cilantro, the leafy herb used in most cuisines, the seeds taken from these leaves are known as coriander. Let’s review why coriander is truly an herb for the ages. Traditionally, coriander is a perennial herb. Its sweet-smelling aroma is transmitted by its tender green fruits, and when ripe, turn a brownish yellow. Originating in the Mediterranean region, it is an herb that thrives in black soil and arid regions. Considered to be rich in various food elements, the coriander leaves contain protein, fat, minerals, fiber, carbohydrates, and water. The minerals and vitamins include: vitamin C, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, sodium, potassium, and oxalic acid. These leaves act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. Coriander seeds reduce fever, and offer a feeling of coolness. The juice of coriander is beneficial in producing vitamin A, B1, B2, C and iron. In addition, one or two teaspoons of coriander juice, added to fresh buttermilk, is highly beneficial in treating digestive disorders such as indigestion, nausea, dysentery, hepatitis and colitis. It is also helpful in typhoid fever. In addition, the drinking of coriander water helps lower blood cholesterol. It is prepared by boiling dry seeds of coriander and straining them after cooling, then drinking the liquid. Dry coriander treats diarrhea. Coriander seeds are known to alleviate excessive menstrual flow. Used as an eye-wash, freshly dried coriander is an excellent in treating conjunctivitis. It relieves burning and reduces pain and swelling. Topically, a teaspoon of coriander juice, mixed with a pinch of turmeric powder, is an effective remedy for pimples, blackheads and dry skin. The mixture should be applied to the face, after washing it thoroughly, every night before going to bed. While the young plants of coriander are used in chutneys, sauces, curries and soups, its oil is used for flavoring and in medicine. In the dried form, coriander is an important ingredient of curry powder and is also used in pickling spices, sausages, seasoning, and confectionery and for flavoring spirits, particularly gin. Dry coriander should be sparingly used by persons suffering from bronchial asthma and chronic bronchitis. Considering its medicinal properties, it’s no wonder that with health Benefits of Coriander it is commonly used for both internal and external consumption. Whether using cilantro in your menu, or coriander seeds; you are benefiting from its natural properties in an effort to promote good health.

THATTUVADAI SET / NIPPATU SANDWICH

I think most of u would have tasted this in road side shops.I used to have this at least once in a week before my marriage.When i came across this recipe in MB’s cookbook ,i was tempted to try at home. If u buy a packet of readymade thattu vadai , making this set would be very easy and quick. But I prepared everything by my own including thattu vadai. So i found it a bit time consuming. Finally i was very much satisfied with the outcome.

INGREDIENTS :

FOR GREEN CHUTNEY :

• Mint leaves -  1/2 cup
• Coriander leaves – 1/2 cup
• Green chillies – 1 – 2 nos
• Tamarind – Small berry size
• Salt & water – As needed.

FOR RED CHUTNEY :

• Tamarind – Small gooseberry size
• Red chilly – 5 nos
• Salt – as needed
• Jaggery – Little
• Water – As required.
• Roasted gram – 1 tbsp (pottukadalai)

FOR FILLING :

• Finely chopped onions – 2 tbsp
• Grated carrot – 2 tbsp
• Finley chopped tomatoes – 1 tbsp
• Chopped coriander leaves – 1 tbsp
• Salt & green chilly paste -  As needed
• Lemon – 1/2 no

Method :

• Grind all the ingredients together to a fine thick paste & prepare the 2 chutneys separately.
• Just before serving mix all the ingredients given under “for filling “ .
• Squeeze lime & mix well.
• Take 2 thattai for one set.Apply red chutney on one side of thattai and green chutney to one side of other thattai.
• Keep little filling in between like a sandwich.
• Serve immediately.

I enjoyed it with coffee :)

KITCHEN CLINIC :

Here i’ve used lot of ingredients .So I am confused about what to write in this section. I’ll mention the benefits of Mint leaves  & coriander leaves which we use often in our cooking.. MINT LEAVES :. Mint is one of the most simple to use of the natural herbs, and has a lot of good uses, besides just tasting good. It is also easy to grow, and in fact will tend to take over an area pretty easily. There is also naturalized mint growing in almost all areas of the country, as well as in Canada and Europe. There are about 30 different kinds of mint, and other commonly used plants, belong to the mint family. Some of the more common kinds of mint include peppermint, spearmint, horse mint, summer mint, and catnip. They all have similar medicinal qualities, with stronger properties in certain species like peppermint. Where they are grown also affects their strength. Many of the preparations are quite simple yet affective. For instance, a few drops of mint extract or several bruised mint leaves in a cup of boiling water, sweetened with honey, makes a very good soothing drink for upset stomach, such as that accompanying the flu. Mint also functions as an expectorant, helping to drain the sinuses and ease the congestion of colds. It can be imbibed in a tea, or it can be added to a vaporizer or pot of boiling water, to fill the air with mint impregnated steam. Added to bath water, it is soothing to muscles, as well as helping with cold congestions. In fact, Wintergreen is common in muscle rubs, as is Menthol, which is distilled from mint. A weakened solution of spearmint and water has been used to treat colic in babies, and mint has often been added to more distasteful herbs and medications to make them easier to take. The leaves can be used fresh, or air dried. Dried leaves lose potency after about a year, and should be stored in air tight bottles or jars. They are perennials, so they don't usually have to be planted each year. A tincture can be made by placing leaves in a jar, covering with vodka, covering the jar, then allowing it to set, shaken daily, for two weeks. CORIANDER LEAVES : Coriander is widely used in meal preparations. However, it is also a powerful herb which has many health benefits. Commonly known as cilantro, the leafy herb used in most cuisines, the seeds taken from these leaves are known as coriander. Let’s review why coriander is truly an herb for the ages. Traditionally, coriander is a perennial herb. Its sweet-smelling aroma is transmitted by its tender green fruits, and when ripe, turn a brownish yellow. Originating in the Mediterranean region, it is an herb that thrives in black soil and arid regions. Considered to be rich in various food elements, the coriander leaves contain protein, fat, minerals, fiber, carbohydrates, and water. The minerals and vitamins include: vitamin C, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, sodium, potassium, and oxalic acid. These leaves act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. Coriander seeds reduce fever, and offer a feeling of coolness. The juice of coriander is beneficial in producing vitamin A, B1, B2, C and iron. In addition, one or two teaspoons of coriander juice, added to fresh buttermilk, is highly beneficial in treating digestive disorders such as indigestion, nausea, dysentery, hepatitis and colitis. It is also helpful in typhoid fever. In addition, the drinking of coriander water helps lower blood cholesterol. It is prepared by boiling dry seeds of coriander and straining them after cooling, then drinking the liquid. Dry coriander treats diarrhea. Coriander seeds are known to alleviate excessive menstrual flow. Used as an eye-wash, freshly dried coriander is an excellent in treating conjunctivitis. It relieves burning and reduces pain and swelling. Topically, a teaspoon of coriander juice, mixed with a pinch of turmeric powder, is an effective remedy for pimples, blackheads and dry skin. The mixture should be applied to the face, after washing it thoroughly, every night before going to bed. While the young plants of coriander are used in chutneys, sauces, curries and soups, its oil is used for flavoring and in medicine. In the dried form, coriander is an important ingredient of curry powder and is also used in pickling spices, sausages, seasoning, and confectionery and for flavoring spirits, particularly gin. Dry coriander should be sparingly used by persons suffering from bronchial asthma and chronic bronchitis. Considering its medicinal properties, it’s no wonder that with health Benefits of Coriander it is commonly used for both internal and external consumption. Whether using cilantro in your menu, or coriander seeds; you are benefiting from its natural properties in an effort to promote good health.

VEGETABLE MANCHURIAN

I had an eye on this veg manchurian for a long time. I’ve tried Gobi & baby corn manchurian so many times but never tried this. Last weekend i prepared this along with  fried rice & peas gravy.I followed Tarla dalal’s recipe.It was very nice. . I’ll will post the fried rice & peas gravy soon.Now comes the manchurian,

Ingredients :

FOR THE BALLS :

• Cabbage – 2 cups ( shredded finely)
• Carrot – 3 nos (grated )
• Onions – 1 no (finely chopped)
• Garlic flakes – 5 nos (finely chopped)
• Green chilly – 1 no (finely chopped )
• Ajino motto – 1/2 tsp
• Soya sauce – 1/4 tsp
• Maida – 5 tbsp
• Corn flour – 2.5 tbsp
• Pepper powder – 1/2 tsp
• Salt & water –As needed.

FOR THE SAUCE :

• Oil – 2 tbsp
• Capsicum – 1 /2 no (finely chopped)
• Onion- 1 no (Finely chopped )
• Green chilly -  1 no (-do-)
• Garlic flakes -  5 nos (chopped )
• Ginger – 1 inch ( chopped )
• Corn flour – 1/2 tbsp ( dissolve in little water )
• Ajino motto – 1 /4 tsp
• Tomato sauce – 1 tbsp
• Red chilly powder – 1 /2tsp
• Salt & water – as needed.

Spring onions /Coriander leaves & stem – to garnish

Method:

• Take all the ingredients mentioned under “ for the balls “ in a wide bowl .
• Mix everything well and add water for binding if necessary .Make a dough .
• Take lemon sized balls and deep fry in oil.Drain in an absorbent paper.
• In a kadai take some oil and add the onions , capsicum , chillies , ginger , garlic and saute well.
• Then add the red chilly powder , Ajino motto , soya sauce , tomato sauce and salt.Mix well and simmer for few mins.
• Lastly add the corn flour paste , a pinch of sugar and required water.
• Allow it to boil & thicken. Just before serving add the prepared veg balls in the sauce and bring to boil .
• Serve hot !!

Note :

If the sauce is too thick , add some water to thin down..

KITCHEN CLINIC :

CABBAGE : Sadly, most of the households wrinkle their noses at the mere mention of this valuable, all powerful and sorely misunderstood vegetable. The word cabbage is usually enough to send children to their rooms with a myraid of excuses as to why they may not wish to eat their evening meal. Cabbage is a sturdy, strong and abundant vegetable. Hardy and easy to grow, it is almost universally available in all countries and cultures. Cabbage belongs to the all important family of cruciferous vegetables. The members of this family of vegetables are so named for their cross shaped (crucifer) flower petals. Rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C. Even more impressive is that cabbage is famous for a specialized, naturally occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of various forms of cancer. Cabbage was popular with the ancient Greeks and Romans. An early Roman medicinal preparation blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds. Throughout history, the Asian diet has been rich and abundant in cabbage and its various varieties. Epidemiological studies have found that men living in China and Japan experience a much lower rate of prostate cancer than their American counterparts. Similar data has been uncovered regarding breast cancer rates among women. It is no wonder that the lowly, plain, boring cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap yet one of the richest when it comes to protective vitamins. Talk about the original weight loss food! One cup of cabbage contains only around 15 calories. Cabbage is rich in the following nutrients: Vitamin A: responsible for the protection of your skin and eyes. Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat. Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity. Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism. Modern science has proven beyond a reasonable doubt that the health benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill certain viruses and bacteria in the laboratory setting. Cabbage boosts the immune system's ability to produce more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system. There are many different varieties of cabbage, so please, be brave and innovative. Green cabbage is the most popular, common and of course the one we are most familiar with. Take a walk on the wild side with Savoy cabbage. With yellow crinkled leaves, you can use this variety of cabbage as an alternate in many recipes. Let's not forget Bok Choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity. Red Cabbage. It goes without saying in that it simply has to be good for you given all that beautiful plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Napa cabbage has a mild sweet taste and is incredible in stir fry dishes. Whatever your choice of cabbage may be, enjoy a serving at least once a week along with your other valuable and health promoting cruciferous vegetables. Try to cook your cabbage lightly. Steaming and quick stir fry dishes are considered to be the best methods for preserving the power packed natural nutrition given so freely by Mother Nature. Cabbage soup anyone?

VEGETABLE MANCHURIAN

I had an eye on this veg manchurian for a long time. I’ve tried Gobi & baby corn manchurian so many times but never tried this. Last weekend i prepared this along with  fried rice & peas gravy.I followed Tarla dalal’s recipe.It was very nice. . I’ll will post the fried rice & peas gravy soon.Now comes the manchurian,

Ingredients :

FOR THE BALLS :

• Cabbage – 2 cups ( shredded finely)
• Carrot – 3 nos (grated )
• Onions – 1 no (finely chopped)
• Garlic flakes – 5 nos (finely chopped)
• Green chilly – 1 no (finely chopped )
• Ajino motto – 1/2 tsp
• Soya sauce – 1/4 tsp
• Maida – 5 tbsp
• Corn flour – 2.5 tbsp
• Pepper powder – 1/2 tsp
• Salt & water –As needed.

FOR THE SAUCE :

• Oil – 2 tbsp
• Capsicum – 1 /2 no (finely chopped)
• Onion- 1 no (Finely chopped )
• Green chilly -  1 no (-do-)
• Garlic flakes -  5 nos (chopped )
• Ginger – 1 inch ( chopped )
• Corn flour – 1/2 tbsp ( dissolve in little water )
• Ajino motto – 1 /4 tsp
• Tomato sauce – 1 tbsp
• Red chilly powder – 1 /2tsp
• Salt & water – as needed.

Spring onions /Coriander leaves & stem – to garnish

Method:

• Take all the ingredients mentioned under “ for the balls “ in a wide bowl .
• Mix everything well and add water for binding if necessary .Make a dough .
• Take lemon sized balls and deep fry in oil.Drain in an absorbent paper.
• In a kadai take some oil and add the onions , capsicum , chillies , ginger , garlic and saute well.
• Then add the red chilly powder , Ajino motto , soya sauce , tomato sauce and salt.Mix well and simmer for few mins.
• Lastly add the corn flour paste , a pinch of sugar and required water.
• Allow it to boil & thicken. Just before serving add the prepared veg balls in the sauce and bring to boil .
• Serve hot !!

Note :

If the sauce is too thick , add some water to thin down..

KITCHEN CLINIC :

CABBAGE : Sadly, most of the households wrinkle their noses at the mere mention of this valuable, all powerful and sorely misunderstood vegetable. The word cabbage is usually enough to send children to their rooms with a myraid of excuses as to why they may not wish to eat their evening meal. Cabbage is a sturdy, strong and abundant vegetable. Hardy and easy to grow, it is almost universally available in all countries and cultures. Cabbage belongs to the all important family of cruciferous vegetables. The members of this family of vegetables are so named for their cross shaped (crucifer) flower petals. Rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C. Even more impressive is that cabbage is famous for a specialized, naturally occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of various forms of cancer. Cabbage was popular with the ancient Greeks and Romans. An early Roman medicinal preparation blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds. Throughout history, the Asian diet has been rich and abundant in cabbage and its various varieties. Epidemiological studies have found that men living in China and Japan experience a much lower rate of prostate cancer than their American counterparts. Similar data has been uncovered regarding breast cancer rates among women. It is no wonder that the lowly, plain, boring cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap yet one of the richest when it comes to protective vitamins. Talk about the original weight loss food! One cup of cabbage contains only around 15 calories. Cabbage is rich in the following nutrients: Vitamin A: responsible for the protection of your skin and eyes. Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat. Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity. Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism. Modern science has proven beyond a reasonable doubt that the health benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill certain viruses and bacteria in the laboratory setting. Cabbage boosts the immune system's ability to produce more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system. There are many different varieties of cabbage, so please, be brave and innovative. Green cabbage is the most popular, common and of course the one we are most familiar with. Take a walk on the wild side with Savoy cabbage. With yellow crinkled leaves, you can use this variety of cabbage as an alternate in many recipes. Let's not forget Bok Choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity. Red Cabbage. It goes without saying in that it simply has to be good for you given all that beautiful plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Napa cabbage has a mild sweet taste and is incredible in stir fry dishes. Whatever your choice of cabbage may be, enjoy a serving at least once a week along with your other valuable and health promoting cruciferous vegetables. Try to cook your cabbage lightly. Steaming and quick stir fry dishes are considered to be the best methods for preserving the power packed natural nutrition given so freely by Mother Nature. Cabbage soup anyone?

Chai pao ubi - utk kurleb 20-25 pcs

Chai pao mirip2 seperti choipan, hanya bahan kulitnya berbeda.
Kalau choipan dibuat dari tepung beras, kalau chai pao dibuat dari ubi.
Chai pao ini konon katanya makanan Medan.
Thanks berat ya untuk Lyna (yuhu.. mami Lyna) untuk resep2 ciamiiiiiiknya.

BAHAN2 :

Bahan Kulit :
2 buah ubi yang besar (kurleb 1 kg), direbus dan dihaluskan
350 gr tepung sagu

Bahan isi :
1 buah bengkonag besar, parut korek api
1 bh wortel china yang besar
1 genggam ebi (udang kering), cincang
1 bh Tahu oranye, potong2 korek api
4 sdm minyak sayur utk menumis

Bahan sambal :
Segenggam cabe rawit merah
3-4 siung bawnag putih, yang direbus
2 bh jeruk nipis
Garam + gula secukupnya

CARA PEMBUATAN

Sambal :
1. Bawang putih dihaluskan
2. Campurkan dengan garam secukupnya dan air jeruk nipis
3. Tambah dengan gula + air secukupnya

Isi :
1. Tumis semua bahan.
2. Tambah dengan garam. gule secukupnya

Kulit + pengisian :
1. Campur ubi yang telah dihaluskan dengan tepung sagu dan garam secukupnya
2. Aduk rata sampai adonan liat dan tidak lengket
3. Buat seperti mangkuk (diputar2 dnegan jempol), lalu isi
4. Tutup kulit dengan cara dipencet2 lalu kukus
5. Jika sudah matang, oles dnegan minyak bawang supaya tidak lengket
6. Sajikan dengan sambal. Yummmmm...............

Choipan

Untuk Ulang Tahun Mertua, akhirnya aku bikin Choipan ini.
Bahan2nya mudah didapat, dan sehat, karena isinya bengkoang (atau bisa diganti pakai daun kucai), dan dimasak dengan cara dikukus.
Rasanya ? Enak banget, apalagi yang suka dengan cemilan non manis.

Yuk, kita buat sama2...

utk 25 pcs (kurleb)
BAHAN2
Untuk kulit :
1/4 kg tepung beras
Aqua 2.5 gelas
2 sdm tepung sagu
2 sdm minyak goreng
1 sdt garam

Untuk isi :
1 bh bengkoang besar, parut bentuk korek api
3 siung bawang putih cincang
segenggam ebi/udang kering yang dihaluskan

Untuk sambal :
1.5 - 2 genggam cabe rawit merah, haluskan
Bawang putih 2-3 siung, haluskan dan goreng
Garam secukupnya
3-4 bh jeruk sonkit (aku diganti dengan jeruk nipis )

CARA PEMBUATAN :
Pembuatan isi :
1. Tumis semua bahan sampai menjadi harum.
2. Tiriskan Jangan lupa tambahkan garam + gula secukupnya.

Pembuatan minyak bawang :
1. Bawang putih ditumis secukupnya sampai wangi kecoklatan, angkat.
2. Pisahkan minyak dengan bawang putih.

Sambal :
1. Rebus cabe rawit, lalu tiriskan dan dihaluskan sampai halus.
2. Masukkan bawang putih goreng yang telah disiapkan
3. Peras jeruk nipis ke dalamnya
4. Tambahkan gula, garam + air sedikit.

Pembuatan kulit + pengisian :
1. Aduk bahan kulit semua sampai rata
2. lalu dimasak sambil terus diaduk, sampai adonan menjadi liat dan bisa dibentuk
3. Matikan api. Lumuri tangan dengan tepung sagu sedikit.
4. Ambil adonan sebanyak kurleb 2x ukuran jempol, lalu dibulat2kan.
5. Putar2 bulatan dengan jempok sampai berbentuk mangkok. Isi dengan isian bengkoang
6. Tutup dengan cara dipencet2.
7. Kukus adonan di dalam piring yang sudah dialasi minyak goreng
8. Setelah matang (tandanya kulit menjadi bening), taburi bagian atas dnegna bawang putin cincang yang telah digoreng, dan olesi dengan minyak bawang
9. Siap disajikan dan dimakan dengan sambal.

Makanan sehat : Fritata ala Aitata di libur Lebaran

Libur Lebaran tlah tiba..

Sebelum liburan, banyak agenda.

Mau bikin ini ... mau bikin carrot cake, mau bikin banana cake, dan lain-lain.

Tetapi karena liburan, pinginnya keluarrr aja.

Alhasil yang kejadian cuma ini.

Untuk resep modifikasi, ada di postingan sebelumnya yaaa...

Yang kali ini dipakein sedikit macaroni... biar engga terlalu magteg atau medok gitu.

Makanan ini sehat sekali, terutama untuk yang ingin mengembalikan stamina.

Atau, buat anak2.... pas bener, untuk mendukung masa-masa pertumbuhan.

Jelas, isinya : full protein nabati (telur, keju) , sedikit karbo (macaroni), kalsium (keju), serat dan vitamin C (paprika + parsley), protein hewani (daging asap), dan sedikitttt sekali lemak (dagingnya daging ayam asap,bagian dada yang tidak ada lemaknya), dan vitamin dalam sayuran dan telur.

Kalori per gram = kurang lebih 20 kalori

Penasaran ?

Ini deh, dikasih lagi gambarnya...

Ini yang di papercup

Ini yang di aluminium foil , kelihatan kan penampakan sampingnya ?

Fritata Italia ala Aitata

17 Agustus tahun 45

Itulah hari Kemerdekaan kita
Hari merdeka Nusa dan Bangsa...
Hari lahirnya bangsa Indonesia...
Merdeka!
Sekali merdeka tetap merdeka !
........

Menyambut 17-an... kali ini selain nonton panjat pinang di Ancol....
Keluarga kecil kami menyempatkan diri memasak bersama Cellina (yang ikut2 megang2 sayur dan nyemplung2 sayur.... sampai ada yang dicemplungin ke tong sampah... halahhh)
Ceritanya, mau cari bentuk hiburan baru, dibanding jalan2 ke luar....
Karena si kecil itu peniru yang ulung...
Dia suka mengamati mamanya beres2.... dengan menyemplungkan barang2 yang tidak terpakai ke tong sampah..
Sampai pada acara masak2.. bahan2 yang ditaruh di mangkok.. ikutan dibuang di sampah.. (d'oh)

Lagi pingin bikin snack yanggampang tapi enak..
Trus.. muncullah ide bikin fritata....
Karena terbayang komentar teman2 NCC yang bilang bahwa makanannya enak, bahkan ada yang udah dijadiin barang dagangan...
Makasih Bu Fat buat resepnya...
Ini dia resepnya :

Fritata Italia

Bahan:
100 gr bawang Bombay, cincang
5 bh bawang putih, cincang
100 gr paprika merah, cincang
300 gr smoked chicken, cincang
1 sdt lada hitam
1 sdt garam
1 sdt chicken powder
12 btr telur
2 sdm parsley, cincang
50 gr keju parut
5 sdm minyak goreng

Cara membuatnya:

1. panaskan minyak goreng, tumis bawang putih hingga harum, tambahkan bawang Bombay, aduk rata.
2. Masukan smoked chicken, lada hitam, garam dan chickcen powder. Aduk rata. Matikan api.
3. Dalam wadah lain, kocok lepas telur, tambahkan keju parut dan parsley cincang. sisihkan
4. Siapkan cetakan muffin, beri adonan tumis separohnya. Tuangi adonan telur hingga penuh.
5. Panggang dalam oven suhu 200’C, hingga matang.

Aku modifikasi sedikit di bahan2nya..
Sehingga jadilah Fritata ala Aitata (Ai + Ita... panggilan jaman pacaran dulu-red).
Dengan smoked chicken premium yang luberrr, keju yang boros... wanginya, pokoknya serumah dehhh
Ini dia hasilnya :

Hidangan ini pas banget untuk teman minum kopi, dan juga makanan tambahan untuk si kecil

American Risoles

Amris ini pesanan Vera dan Susi.

Dipesan dalam bentuk frozen, supaya sewaktu2 bisa tinggal goreng.
Bisa tahan lebih lama juga.

Isinya ? Telur + Smoked chicken + mozarella cheese + mayonaise.
Rasanya enak, gurih. Wangi daging asapnya terasa..
Pas banget deh buat temen minum teh atau kopi.

50 American Risoles

Sesuai judulnya... 50 american risoles ini adalah pesanan Mbak Herlin.
Katanya buat stock di rumah... karena anaknya suka (dulu udah pernah pesen).
Mudah2an masih suka ya... yang ini special, karena cheese-nya pake mozarella.
Selain itu, mozarella-nya ditemenin sama Smoked chicken, egg and mayo.

Ini fotonya :

Puding Sutera Susu saus Rum

Bikin Puding ini tadinya tidak direncanakan sama sekali.

Pas di milis NCC ada tantangan Pudingweek...


Akhirnya setelah browse sana sini, lahirnya Puding ini : Puding Sutera Susu saus Rum (Puding Balita).

Dan pas banget, karena anakku rada susah disuruh minum susu, akhirnya puding ini aku jadikan alat supaya dia mau minum susu (jebakan batman nih critanya jek..)

Dan benar dugaanku....

Pudingnya masuk kulkas... begitu keluar satu jam kemudian, dicobakan ke anakku..
Untuknya aku masukkan ke cetekan ikan.
Ketagihan bow ... waaahhh akhirnya, ketemu juga jurus pamungkasnya... uhuyyy....
Katanya : mama : fish.. fish....


Setengah bagian puding aku bawa ke kantor....

Sebelumnya dibiknkan saus rhum terlebih dahulu.. then again, masuk kulkas...

Begitu di kantor, dibagi2in...

Wah.. pada minta nambah.... apalagi rhum-nya....

Nagih semuaaaaa ... hahaha.. pemabuk semua nih.. gawat....

(Sorry nih boss.. kalo temen2 kerjanya pada gak beres, bukan salah daku.. hehehe)

Berikut adalah puding yang saya bicarakan.