BAKED PARMESAN GARLIC CHICKEN WINGS

It tasted good, tangy and easy to make. So, what more can you ask for a recipe? :). I added a little bit sugar in the dipping sauce, and all are set for finger foods *I took it as my entrees ;)*.
Also, I submit this recipe from Steamy Kitchen to cooking games hosted by Liza.

Baked Parmesan Garlic Chicken Wings

Ingredients:
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
3 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)
1 teaspoon sugar (or to taste) --> added by me

Directions:
1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard and sugar (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese/mustard dressing.

JALAPENO POPPERS

Most of Americans know and like jalapeno poppers, even those who dislike spicy, they would like jalapeno poppers.

My hubby is the first one who introduce me to this finger food. I who love chilli and spicy of cos am willing to try. And, I needn't think twice to not fall in love with this finger food.

What is jalapeno? Jalapeno is mexican type chilli and spicy. Yep, literally so. But don't worry, it is not as spicy as thai chillis. Then, it named jalapeno poppers, because the chilli is filled with cheese and seasonings. Dip it into flour batter and bread crumbs and deep fry it.

Tho it tasted good, do not eat it too much, besides its kinda spicy if you eat it alot, also, it is high cholesterol because of the cheese and deep frying :).

The preparation is easy and didn't take too long time. But, be careful, you need to wear gloves when you removing the chilli's seeds and membranes. The rests are safe prep :).

For the recipe, I used feta cheese with bacon bits for the filling, and flour-brown beer batter. It is really good...



Jalapeno Poppers

Ingredients:
12 piece jalapeno, seeded
2 slices bacon, bits sliced
1/2 package feta cheese
5 tbsps shredded monterey jack cheese
1 tsp oregano
1/2 tsp tabasco
1/2 tsp Italian Seasoning
1/4 tsp cayenne powder
1/4 tsp black pepper
A dash of garlic salt

For dipping batter:
1/2 cup all-purpose flour
1 cup brown beer (I used Guiness Stout Beer)
1 egg
A pinch of salt and black pepper
Bread Crumbs

Preparation:
Rinse the jalapeno, wipe it with paper towel. Cut lengthwise. Remove the seeds and membranes. Leave the stem.
In a small bowl, combine feta cheese, monterey jack cheese, oregano, Italian seasoning, tabasco, cayenne powder, blackepper and garlic salt. Well mixed.
Fry the bacon until crispy. Transfer the bacon into the cheese mixture, fold it until the bacon spread evenly.
Fill the jalapeno with cheese mixture. Do it until all jalapeno filled with cheese mixture.
For the batter: in a bowl, mix all ingredients except bread crumbs. Put the bread crumbs in a separate bowl or plate.
Coat the jalapeno with beer batter until thorougly coated. Roll it into the bread crumbs. Then fry it in a very hot oil until both sides are brown. Once it browned, transfer the jalapeno onto a flat plate covered with paper towel. Let it rest for 1 or 2 minutes to let the paper towel soaked the oil, and to make it crispy. Serve it.

DDUKBOKKIE (HOT AND SPICY KOREAN RICE CAKE)

I saw ddukbokkie *hot and spicy korean rice cake* in the Korean drama series for the first time. It looks good, but at that time I didn't know what is that. Then, two years ago when I passed the food courts at Bugis Junction, I saw this hot and spicy korean rice cake. Of course without think twice I bought it. But, after the first bite, I am really dissapointed :(. Because it didn't taste good :(.

Few days ago I saw ddukbokkie recipe at maangchi.com. I guess I will give a shot to make it. Guess what? It tasted really good!! Absolutely different taste than the one I bought before. I love it love it love it!! I guess Maangchi's recipe is the best recipe for Korean food :).

For Korean food lovers, you have to try this recipe. The recipe is highly recommended! :)

Ddukbokkie (Hot and Spicy Korean Rice Cake)

Ingredients:
1 package (450 gr) rice cake
4 cups water
3 tbsps small dried anchovies
6 tbsps hot pepper paste (Belzy - use 4 tbsps if you dislike to spicy)
1 tbsp sugar
1 tbsp hot pepper flakes
6 stalks scallion, sliced

Directions:
Boil water and dried anchovies in a pan for 10 minutes over medium heat.
Remove the anchovies and add hot pepper paste, sugar and hot pepper flakes. Stir it until the hot pepper paste is thoroughly mix in the water. Add the rice cakes. Stir it constantly. Add in green onions. Keep stirring until the sauce is thick and the rice cake is shiny. Serve it hot.

SPICY PORK AND ONION JIAO ZI

Lately, I'm in love with Cooking Gallery's blog, because not only there are plenty of dim sum recipe *everything are all homemade, from the basic recipe til the advanced one*, also her buns are really cute!

I have lots of new recipe idea by seeing CG's blog. One of them was jiao zi, and kimchi and other korean recipes are in line still ;). When I saw this jiao zi recipe, it really brought back the old memories when I lived in China as a student 10 years ago.

However, there are loads of good food in China *tho some of them are too oily*. I remember, there were a shui jiao *chinese people called jiao zi* restaurant, and you need to be patient for the long lines there, especially at winter time. This restaurant has lots of kind of shui jiao with different filling. Usually, me and my ex bf ordered 5 kind of shui jiao and each kind came in 5 pieces. So, we ate 25 pieces of shui jiao *no wonder I gained few kilos there!*. No need to mention the black chinese vinegar with minced ginger and chilli oil as the condiments because those condiments are a MUST :). Without those condiments, the shui jiao will not as tasty as if you eat it with the condiments.



So, after my shui jiao was boiled, I ate it with memorizing those old days when I was in Nanjing, China.......what a day! :)

Spicy Pork and Onion Jiao Zi

Ingredients:
WRAPPER:
300 gr all-purpose flour
1 cup (250 ml) boiling water

FILLING:
250 gr ground pork
3 stalks spring onion, sliced
4 cloves garlic, coarsely chopped
2 tbsp rice wine
2 tbsps oyster sauce
1 tbsp fish sauce
1 tbsp hot pepper powder
1/2 tsp sugar
1/2 tsp pepper

CONDIMENTS:
1/3 cup black chinese vinegar
1 tbsp minced ginger
3 tbsps chilli oil

Methods:
For the wrapper: combine flour and boiling water, knead it until elastic and not sticky anymore. Shape it into long log. Cut it into small evenly pieces. Cover it with a kitchen towel to keep it moist.

For the filling: mix all ingredients until thoroughly mixed.

Finishing: take one piece of the wrapper dough, roll it as thin as possible. Scoope 1 spoonful filling, then fold the wrapper into jiao zi. You can go to this link to see the folding process.

Meanwhile, boil 1 liter water in a 5 quarter pan until boiling. Once it is boiled, dump all the jiao zi and boil it until the jiao zi is floating. Drain in from the water. Reserve the water for soup. Serve it hot with black chinese vinegar and chilli oil.

HOT DOG BUNS

Who dislike hot dog? I bet, 99% people in this world like hot dog including myself :). The fact that I like hot dog made me challanged myself to make the hot dogs' bun. Ian Knauer's recipe is my choice this time and the recipe is really recommended for hot dog and burger buns.

Also, I used homemade bratwurst bramberger sausages. It is just so good and tasty!This time, I will share the recipe in English and Bahasa Indonesia.



Hot Dog Buns

Yield: 16 hot dog buns

For dough:
1 1/4 cups whole milk
1 cup heavy cream
1/4 cup warm water (105—115°F)
1 (1/4-ounce) package active dry yeast
1/4 cup sugar
5 cups all-purpose flour
2 teaspoons salt
16 pieces homemade bratwurst bramberger sausage

Equipment: a stand mixer fitted with paddle attachment and 2 (13- by 9-inch) baking pans (for hot dog buns)

Make dough:
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.
Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.



To make hot dog buns:
Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each piece of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan.

Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns just start to touch, 1 1/2 to 2 hours.

Preheat oven to 375°F with racks in upper and lower thirds.

Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through).

Notes:
•If you don’t have a stand mixer, stir ingredients together in a large bowl with a wooden spoon until a dough forms. Turn out dough onto a floured surface and knead, incorporating only enough flour to keep dough from sticking, until smooth and elastic, 7 to 8 minutes.
•Buns are best the day they are made but can be frozen in sealable bags up to 2 weeks.




In Bahasa Indonesia:

Roti Hot Dog

Untuk: 16 buah

Untuk Dough:
300 ml susu cair
250 ml heavy cream (krim kental)
62,5 ml air hangat (40-46`C)
1 paket (7 gr) active dry yeast
500 gr terigu protein sedang
2 sdt garam
16 buah sosis bratwurst bramberger

Peralatan: 1 buah stand mixer dengan paddle attachment dan 2 buah loyang kukis.

Cara Membuat:
Di panci kecil, rebus susu cair dan krim kental dengan api sedang hingga hampir mendidih (jangan sampai mendidih banget). Dinginkan sampai bersuhu 40-46`C.
Kemudian, aduk rata air hangat dan yeast di mangkok mixer, istirahatkan hingga berbusa, selama 5 menit. (kalau campuran yeast tidak berbusa, bikin lagi yang baru).
Tambahkan campuran susu, gula, terigu dan garam ke mangkok mixer yang berisi yeast, kocok dengan kecepatan rendah hingga terigu tercampur rata. Naikkan kecepatan mixer menjadi kecepatan sedang dan kocok selama 6 menit (tekstur adonan lengket).
Pindahkan adonan ke mangkuk yang sudah diolesi minyak, balikan adonan hingga bagian atas adonan teroles minyak juga. Tutup mangkuk dengan serbet (jangan gunakan serbet yang berpori) dan istirahatkan selama 2 jam di tempat yang hangat dan kering hingga mengembang.

Membuat roti hot dog:
Olesi loyang dengan mentega. Tonjok turun adonan, kemudian bagi menjadi 16 bagian (@85 gr). Ambil satu bagian adonan, kemudian roll adonan di atas talenan yang ditaburi terigu menjadi bulat panjang (gelondongan) berukuran 15 cm panjangnya.
Letakan adonan roti ke atas loyang secara memanjang, kasih jarak sedikit.
Tutup loyang berisi roti dengan plastik wrap yang diolesi minyak dengan longgar. Istirahatkan di tempat yang kering dan hangat selama 2 jam.
Panaskan oven dengan suhu 180`C dengan rak di bagian atas dan ketiga dari bawah.
Panggang roti selama 20 sampai 25 menit. Ganti posisi loyang di tengah2 waktu memanggang. Panggang hingga atas roti berwarna keemasan dan bagian bawah berwarna coklat keemasan dan jika roti di tepuk2 akan terdengar suara bergema.
Dinginkan roti di atas loyang selama 10 menit, kemudian pindahkan ke atas rak hingga benar2 dingin.

Cara Penyajian:
Belah roti hot dog secara memanjang, kemudian olesi dengan mayonnaise dan mustard, taruh sosis di atasnya. Sajikan.



Catatan:
1. Jika tidak memiliki stand mixer, aduk semua bahan di mangkok besar dengan sendok kayu sampai berbentuk dough/adonan. Uleni adonan ke atas talenan yang bertabur terigu. Uleni selama 7 sampai 8 menit sampai halus dan kalis.
2. Untuk hasil yang baik, sebaiknya langsung gunakan roti di hari pembuatan. Tapi bisa juga di simpan freezer di wadah kedap udara hingga 2 minggu.

CROISSANT

The most delicious yet long-way-to-make bread! But, I'm so happy cos I made it. When I heard Christine made croissant, I wondered how was it. She explained to me the steps and it made me lost my interest to make it.

Then, suddenly two days ago, I decided to challenge myself to make this bread. So, I did all the steps until the last step, it made me worry that my croissant would failed because the texture of the dough was kinda hard. But, I still give a try :).

And...........voila........my croissant was reallyyyyy good. The texture was flaky enough for the beginner like me :). I am extremely happy *lebay..lebay :)*. For me, it is really worth to try, it needs efforts and times to make it tho, but it must be healthier than you buy it from a bread shop :). But, I'm warning you that croissant never become healthy food, cos it is high cholesterol bread *it needs 3 sticks of butter for 1/2 recipe only*. Since, this is my first croissant, I didn't fill it with any filling, but I did plan to make croissant sandwich *mmm...it reminds me to croissant sandwich from Dunkin Donuts :)*

Now, let me share the recipe :). Enjoy!

Croissant

Source : Chef Pino (see this link for the steps)

Ingredients:

3/4 lb lukewarm milk

1 tsp dry yeast

1 lb (450 gr) all-purpose flour

2.5 oz (75 gr) sugar

1/2 tsp salt

10 oz (30o gr or 3 sticks) butter

Egg wash:

2 egg yolks

2 tbsps milk

Instructions:

First Step:

Combine warm milk with yeast, set aside.

Mix flour with salt and sugar.

Add milk and stir with a rubber spatula enough to combine, do not overwork.

Wrap tight dough in plastic (Belzy - make sure to wrap it with several layers plastic, cos the dough will be rising), and refrigerate for 8 hours.

Second Step:

Cut butter into 8 pieces, pound thin, refrigerate.

Roll the dough into a rectangle on a floured counter.

Incorporate half of the butter with one single turn and two double turns.

Wrap in plastic, refrigerate overnight (8 hours or more).

Repeat folding until 4 times and dusting with flour everytime you fold it

Third Step:

Roll half of each package to form a rectangle 3mm thick. Cut triangles for croissants.

Form the croissants, brush with eggwash, let proof until risen (1.5 to 2 hours), bake at preheated 375`F oven for 12 to 15 minutes (Belzy -- I set the oven at 375`F for the first 15 minutes, then I reduced it to 350`F for another 5 minutes).

BBQ CHICKEN DRUMETTES

It was very simple and less than 20 minutes preparation, and you can keep it frozen for two weeks. It was good for your finger food of the day :). My hubby liked it so much! :).

Let's try it ....

BBQ Chicken Drumettes

Source: Martha Stewart

Ingredients:

11 pieces of chicken drumettes

6 tbsps of ketchup

1 tbsp of worchestershire sauce

1 tbsp of balsamic vinegar

1/4 tsp of thyme

1/4 tsp of oregano

1/2 tsp of garlic powder

1 tbsp of brown sugar

Salt and pepper to taste

Directions:

1. In a medium bowl, whisk togehter ketchup, worchestershire sauce, vinegar, thyme, oregano, garlic powder and brown sugar, season with salt and pepper. Set aside 1/2 bowl sauce for tossing raw chicken and use the rest for baked chicken.

2. Preheat oven for 350'F, with rack in the middle of the oven. Line baking sheet with alumunium foil. Arrange chicken on the baking sheet.

3. Bake chicken for 30-40 minutes or until thoroughly baked. Flip chicken and tossing chicken halfway through. Toss baked drumettes with remaining sauce. Ready to serve.

CALIFORNIA ROLL SUSHI

Lately, I craved sushi alot and it made my hubby fed up company me to buy the sushi. So, he suggested me to make sushi by myself, and, few days ago we went to Uwajimaya to buy sushi ingredients.

I am so excited to make those sushi, and since I know I am a beginner in sushi-making so I choosed a simple kind of sushi. California Roll is my first sushi this time. It wasn't hard to make sushi but the only thing that I missed is the sushi rice-making. I always think sushi rice-making was only cooked rice mixed with vinegar, but....not that simple!! There are few steps on the sushi rice-making. Its quite troublesome if you only make small amount of sushi *better just buy it at Japanese resto if you buy few rolls only*

The taste is not bad at all, and I made almost 10 huge rolls sushi *really satisfied ate those sushi this time*. My hubby has the same comments with me, he likes it tho, he ate 4 rolls :) *so you know the rests are eaten by ME :)*

California Roll Sushi

Ingredients:

500 gr sushi rice

1 english cucumber - remove seeds and cut into strip - 10 cm long and 1/2 cm thick (do not peel the skin off)

200 gr immitation crab stick - cut into halve

1 avocado - peel and cut into wedges

8 sheets of Nori

50 gr Tobiko (flying fish roe) - (you may use masago too)

Tezu - prepare in a small bowl of water mixed with a small amount of unsweetened rice vinegar for moistening your fingertips only.

Wasabi and Japanese mayonnaise (optional)

Directions:

Lay nori on a bamboo mat and place it on a flat plate (or any flat surface tools). Spread sushi rice on the nori, give some space on the tip of the nori (approx. 5 cm). Your nori should cover the entire rice sheet side to side and towards you. Arrange cucumber, avocado and immitation crab meat in the center of your nori sheet.

Roll the side nearest you to form a center cone of ingredients surrounded by nori. Pull out the wrap at the end of your roll and overlap the ingredients roll over the last band of rice. By pulling and lightly squeezing your mat, form your roll circular-wise.

Gently set your roll to the side and spread tobiko on it. Cut it into 8 pieces. Serve it with soy sauce and wasabi.

LEMPER (STEAMED CHICKEN GLUTINOUS RICE)

Where else can I find lemper in this far far away country, unless my homey kitchen room :). Yup, I made my homemade lemper, and it is really a good lemper, though this snack needs me to spend half of my day to prepare ALL the ingredients. But all of my efforts are worthed when I heard my hubby said, "It is good!" :)

Many thanks to Dapur Bunda for the recipe :).

Lemper

Ingredients:

A whole piece of banana leave

For Glutinous rice:

500 gram glutinous rice

500 cc coconut milk

2 pieces of bay leave

1 stalk of lemon grass, smashed

1/2 tsp of salt

For Filling:

4 pieces of chicken fillet - boil and shred

4 pieces of bay leave

6 pieces of kaffir lime leave

200 ml coconut milk

1 tbsp tamarind juice

2 tbsp vegetable oil

Spice Paste:

5 cloves of shallot

3 cloves of garlic

3 pieces of candle nut - panbroil

1 tbsp coriander - panbroil

1 tbsp sugar

Methods:

For Glutinous Rice:

Soak the glutinous rice for 2 hours, wash and drain.

Steam it for 15 minutes. Dish it out, set aside.

Boil coconut milk, bay leave, lemon grass and salt until boiling. Add in glutinous rice, cook it with low heat until the coconut milk absorbed by the glutinous rice. Set aside.

For Filling:

Stir fry spice paste until fragrant. Stir in coconut milk, shredded chicken, bay leave, kaffir lime leave and tamarind juice until cooked and no more left coconut milk. Dish it out and set aside.

Finishing:

Prepare a square pan, grease it with oil. Place 1/2 of glutinous rice, make sure it covers the pan.

Then, spread in the filling - spread well. Last layer, cover it with the remaining glutinous rice.

Steam it well. Cool it down before you cut it into square form. Wrap it with banana leave. Ready to serve.

GARLIC BREAD

What would you do if you get homemade french bread left? I guess, garlic bread is the right choice to make over this homemade bread, and it will become a good companion for the corn soup I made today.

Actually, the original name of this homemade french bread (that what I named it) is no-knead bread from J's Kitchen. No-knead bread??? Yup, same as me, when I read the words of 'no-knead' it made me excited to try this homemade bread.

I can say the bread itself is soft but a bit un-moisturize, and the skin sides are hard, so when you eat it, it feels like you are eating french bread which hard outside but soft inside. Unfortunately, yesterday I didn't cook any soup so the bread little bit neglected in my kitchen drawer. I only ate 2 slices and my hubby didn't eat at all :(.

But today, when I made over this bread became garlic bread....hoooooo.......once it came out from the oven, the smells of garlic and oregano filled our kitchen, and my hubby (right away) washed his hands, and sat on the breakfast table waiting for me to give him a try :). He ate the garlic bread with hot corn soup...........andddd he finished half of the bread :).

Garlic Bread

Ingredients:

1 loaf of no-knead bread (or you can use French bread), sliced (width: 2 or 3 cm)

4 tbsps margarine (Belzy -- I prefer blue band, it will make the bread more yellow)

3 cloves of garlic, pasted with mortar

1 tsp salt

1/4 tsp granulated sugar Splenda

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp basil

Alumunium foil

Methods:

Preheat the oven at 350`F (180`C).

Mix all ingredients, mixed well. Spread the butter mixture on one side of the bread only. Do it until no more bread left.

Arrange bread on the foil, then wrap bread. Bake it for 15 until 20 minutes, or until the margarine melted and the bread little bit brown. Serve it while still hot.

LUMPIA

In US, lumpia known as snack from Phillipine. I need to reassure my hubby that in Indonesia we called spring roll as lumpia also. It's kinda sad when I know that people only know lumpia from Phillipine :(. So, this time I made lumpia to let the world know that lumpia is Indonesian snack too!! :).

In the past, I think I did post lumpia's recipe, but that was Shanghai Spring Roll which a bit different than my 'this time' lumpia :).

Hmmmm.....better we enjoy the lumpia first.....yummmm..........

Lumpia

Ingredients:

1 pack of spring roll skin

300 gr shrimp, peeled and deveined,

3 pieces of carrots, cut into matches size

5 pieces of shiitake, sliced

150 gr bamboo shoots, cut into matches size

150 gr cabbage, sliced

2 stalks of spring onion, cut into matches size

2 tbsp fish sauce

2 tbsp oyster sauce

3 cloves of garlic, finely minced

1/2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

Vegetable oil

Stir fry garlic until fragrant. Stir in shrimp until the color changed to pink. Stir in the rest of ingredients, stir well and boiled. Cooling down before wrapping.

Place one sheet of spring roll wrapper on a flat plate. Scope 1 - 2 tablespoonful filling, then wrap it like wrap an envelope.

Heat oil on a skillet with high heat. Fry lumpia until brown and crispy. Serve it hot with chilli sauce.

DEEP FRIED MEATBALL (BASO GORENG)

Since I moved to Seattle, I was tempted to make deep fried meatball made of pork as it's been long time I never eat deep fried meatball.

First, I got the recipe from my friend in Indonesia but for some reason, I never make it. Then, I saw this recipe from Esther's blog few months ago, but still something kept me from making this delicious finger food. Until today, at last.....I did it!! And only one word......DELICIOUS!

The only problem is I can't make the ball round and smooth....heez this always become my problem everytime I make meatball (same as my Beef Meatballs, the shape is crooked too). But it didn't lessen my satisfaction when I saw my hubby liked it :).

Deep Fried Meatball (Baso Goreng)

INGREDIENTS:
2 lbs minced shrimp (Belzy -- I used 1.5 lbs only)
1 lb minced pork
250 grams fish paste
250 grams tapioca starch (Belzy -- I used 175 grams only)
6 pieces of egg
2 teaspoons minced garlic (Belzy -- I used the whole bunch garlic)
1 teaspoon pepper
Fish Sauce
Vegetable oil

INSTRUCTIONS:
Mix all ingredients, shape it like balls then deep fried in the pan of vegetable oil. Wait until the balls turn into brown golden color. Then it is ready to serve. Good snack to eat at anytime of the day.

HAKAU (HAR GOW)

Gara2 tadi pagi pas gue dianterin hubby ke 99 Ranch Market dan gue liat di sana ada dim sum resto dan dim sum nya itu all you can eat. Sebenernya sih gue uda liat itu resto sejak pertama kali gue ke asian market ini, juga uda lama gue pengen banget nyobain, yah meskipun gue bisa bikin beberapa jenis dim sum, tapi kepengen aja makan dim sum di resto (kan gue ga perlu cape2 bikin booo.... :)). Tapi....tetep hubby gue ga mau ...... *sobs*, sambil nyengir2 dia langsung bilang,"why should I pay to eat dimsum while I have a dimsum chef at home." Yaaaaa cape deeeeeee..........

Trus, pas di jalan pulang ke rumah, gue bilang ke hubby kalo gue mo bikin roti (rencana awal emang pengen bikin roti soale gue blom perna bikin roti), trus hubby gue ga mau roti, ya udah deh gue keinget si resto dimsum, akhire gue bikinin hakau.

Nah untuk hakau ini sendiri sebenernya ada beberapa nama. Ada yang bilang hakau (indonesian), atau har gow (singaporean), ada juga ha gow (entah cantonese entah mandarin). Seperti yang dibilang Shakespeare (duh bener ga yah??), apalah arti sebuah nama. Sama juga buat si hakau ini, orang bole aja ngasih nama beda2 yang penting rasanya enak :).

Resep kulitnya gue ambil dari buku resep dimsum nya Sisca Soewitomo, sedangkan resep isinya gue ambil dari beberapa blogs plus modifikasi ama bahan yang ada di dapur gue :).

Hubby gue begitu liat hakau yang masih ngepul, langsung pasang muka memelas sambil bilang,"is there any sample for me?"..........Yahhhhhh beneran ga bakal bisa nyobain dimsum di resto deeeeeee.............

Hakau (Har Gow)

Bahan:
Kulit (atau bisa dibeli tepung khusus Hakau, lalu ikuti instruksi yang tertera di pembungkus tepung):
80 gr tepung tang mian
50 gr tepung sagu atau tepung beras
125 ml air panas
3 sdm minyak goreng

Isi (udang dicincang):
300 gr udang, kupas kulitnya, cincang kasar

100 gr fish paste (optional)
2 btg daun bawang, iris halus
2 sdt tepung maizena/tapioka
1 sdm minyak wijen
1 sdt garam
½ sdt gula
½ sdt merica bubuk

1 butir telur ayam

Cara Membuat:
Isi : campur udang, daun bawang, tepung maizena, minyak wijen, garam, merica dan gula, aduk rata. Tambahkan putih telur dan tepung maizena, aduk kembali hingga rata. Sisihkan.
Kulit: campur tepung tang mian dengan tepung sagu atau tepung beras, aduk rata. Masukkan air panas, gunakan sumpit untuk mencampur, aduk rata, dan uleni hingga kalis. Bentuk jadi bulat mpanjang, olesi dengan minyak goreng. Tutup dengan plastik atau serbet. Potong adonan dengan ukuran 0.5 cm, pipihkan. Isi dengan adonan isi, lipat jadi bentuk hakau (bentuk kerang)
Kukus selama 15 menit hingga matang. Angkat, olesi dengan minyak goreng. Sajikan hangat dengan sambal botol.

PERKEDEL

Haaaaa.....this is a very simple and easy food. Not only as savory rice's gravy, but also, it is good for a finger food as well. It made from potato. Usually, I will add minced meat in it, but this time I made it from pure potato and scallions only, cos I was thinking that we had enough meat for our savory rice. It still tasted good though I didn't add any meat in it. Do u wanna some? .... ;)

Perkedel

Ingredients:

400 gram potato, peeled, sliced

4 stalks of scallions, finely chopped

1/2 tsp salt

1/2 tsp pepper

1 piece of egg

500 ml vegetable oil

Instructions:

Fry potatoes in a big pan with medium heat, fried until golden browned or fried through.

Crush the fried potato with mortar & pestle, crushed until pasted.

Add in scallions, salt, pepper and egg, mixed well.

Take 1 1/2 tablespoonfuls potato mixture, and form it into oval form.

Heat oil in a pan with medium heat. Fry perkedel one by one until golden browned.

Dish it out. Ready to serve.