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Makanan

Telur Dadar Spesial

Bahan :
1 butir telur ayam
1 ½ sdm minyak goreng, untuk menumis
50 gr daging cincang
10 gr sayur campur, mis. Wortel, biji jagung dan kc polong
100 ml kaldu/air
1 sdt tepung sagu, larutkan dengan sedikit air

Bumbu :
½ sdt bawang putih cincang
1 sdm irisan daun bawang kecil bag.putih
1 irisan tipis jahe
¼ sdt garam
¼ sdt gula pasir
¼ sdt merica bubuk
½ sdm kecap asin
1 batang daun seledri, iris
¼ sdt minyak wijen
Cara membuat :

1. Kocok telur dgn garam & merica bubuk secukupnya, buat dadar telur. Potong-potong ukuran 5×5 cm, sisihkan.
2. Panaskan minyak, tumis bawang putih, daun bawang dan jahe hingga harum.
3. Masukkan daging, aduk sampai daging berubah warna.
4. Masukkan sayur campur, beri garam, gula pasir, merica bubuk, kecap
   asin, kaldu. Masak hingga mendidih, lalu kentalkan dengan air sagu.
5. Taburi seledri dan minyak wijen. Siram di atas telur dadar. Hidangkan.

Kwetiaw Goreng

Bahan:

1. 300 gram kwetiau
2. 175 gram udang kupas
3. 150 gram ayam fillet, cincang kasar
4. 2 butir telur, kocok lepas
5. 75 gram taoge, buang akar
6. 1 batang daun bawang, iris- iris
7. 1 buah cabai merah, cincang kasar
8. 2 sendok makan kecap manis
9. 1 sendok makan kecap asin
10. ½ sendok teh lada bubuk
11. ½ sendok teh kaldu ayam
12. 5 siung bawang putih, memarkan
13. 3 batang caisim, potong-potong
14. Minyak goreng secukupnya

Cara Membuat Resep Masakan Kwetiau Goreng Gurih:

1. Tumis bawang putih hingga harum, masukkan telur kocok. Buat orak-arik.
2. Tambahkan udang ayam, caisin, cabai merah, kwetiau, kecap manis. Kecap asin, kaldu ayam, lada bubuk. Aduk rata.
3. Masukkan daun bawang , taoge. Aduk rata hingga matang. Angkat.
4. Hidangkan

Untuk 3 porsi 




Carrot Cake

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. 
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatulafold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25  to 30 minutes or until a toothpick inserted in the center comes out clean.  
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 
To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
Serves 10 - 12.

Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.  

Carrot Cake Recipe:

1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons pure vanilla extract

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon finely grated lemon zest (outer yellow skin) (optional)