Pangsit Goreng Fried Wonton

250 gram Tepung Terigu
1 putih telur
50 gram margarin lelehkan
seledri cincang
2 sdm air
garam & merica secukupnya

Cara membuat :

• Campur tepung, putih telur aduk rata tambahkan margarin leleh sedikit demi sedikit, lalu tambahkan aair sedikit demi sedikit sampai kalis & tidak lengket
• Tambahkan seledri, garam merica
• Ratakan hingga tipis, potong 10x10 cm

Sumber : http://kamiela.blogspot.fr/2008/03/kulit-pangsit-goreng.html

Roll Chicken with Sausage Fill

Ingredients:

300 gram boneless chicken breast, blend
1 egg
2 beef sausage
2 tablespoon tapioca flour or corn flour
salt & pepper
1 chopped garlic

How to make :

• Add salt & pepper to  blended chicken
• Spread on top of plastic cling wrap
• Add sausage in the middle of spread
• Roll tighly using the plastic, steam for 15-20 minutes
• Cut & serve wtih cucumber & tomato sauce

Cireng

Bahan :
Tajin :
140 ml air didihkan siram ke atas 40 gram sagu, aduk rata

Adonan :
100 gram sagu
Daun bawang cincang
1 siung Bawang Putih cincang
Garam & merica scukupnya

Cara membuat :
Campur tajin & adonan sampai kalis, rata & tidak lengket.
Goreng dalam minyak panas, sajikan denga sambal kacang atau sambal botol

Basil Tomato Juice

Ingredients
2 ripe tomatoes
4 basil leaves
5 parsley
salt pepper
100 ml water
lime juice from half one
a bit of sugar if needed

Blend everything together, filter if needed, serve with ice cubes

Image : lacuisinedenatalie

Homemade Ketchup

You can easily buy tomato ketchup at the supermarket, but nothing is better than homemade one. Easy to make, cheaper and healthier.

Ingredients :
2 kg ripe tomatoes
2 onions
2 garlic
150 ml vinegar
100 gram sugar
2 teaspoon of salt
1 teaspoon of pepper
half teaspoon of powder chilli

How to make :

• Put tomatoes inside boiled water for 30 seconds, peel the skin, unseed
• Cut tomato into 6 parts and cook with garlic & onion for 30 minutes in low heat
• Blend the mixture and add vinegar, sugar, salt and pepper, cook again for another 30 minutes in low heat until thick
• Put inside a bottle and you preserve for two weeks.

Image : notthatsnifty.com

CHESTNUT THICK SOUP WITH SCALOP

For 6 persons
12 big Scalop
250 gr Cooked Chestnut
150 ml Liquid Cream
1 Minced Shallot
Olive Oil
Salt, Pepper
a bit of Sugar

How to make :
* Stirfry shallot in Olive Oil, add Chestnut & add water, enough to cover the Chestnut
* Boil for 20 minutes in low heat
* Add Salt Pepper, a bit of Sugar & Liquid Cream
* Stir fry Scalop in Olive Oil for about 40 seconds each side
* Put the soup inside a bowl & add scalop on top

Rillette du Thon (Tuna cheesy spread)

Ingredients :

100 gr cream cheese (i used St Moret)

150 gr tuna chunk in water, drained

1 tablespoon of lemon juice

1 teaspoon of salt

a bit of white pepper

1 chopped shalot

How to make :

Stir fry shalot until transparent, mix everything and spread on top of your toast or sliced french baguette

Fougasse Lardons (Southern French Bread)

Ingredients :

500 gram flour

1 sachet of yeast

3 tablespoon warm water

3 tablespoon olive oil

200 gram lardon (diced bacon)

1 bowl of water

1 tablespoon salt

How to make :

1. Mix 1 sachet of yeast with 3 tablespoon warm water, wait 15 minutes
2. Mix flour, water, salt, yeast mixture and olive oil with wooden spoon and work with hand about 10 minutes
3. Cover the mixture with cloth and wait for 2 hours
4. After two hours, stirfry bacon (without oil) until the color changed
5. Put the dough and make a rectangular flat shape, add bacon on top, some shredded cheese if like and some sea salt
6. Heat oven 180°C and cook for 35-45 minutes

Gyoza

Uncooked Gyoza

Ingredients :
250 gram flour

4 tablespoon oil

a bit of salt

100 ml water

mix everything & flatten, make a round shape skin with small bowl

Filling:

150 gram pork

2 tablespoon soja sauce
1 teaspoon grated ginger
150 gram chopped cabagge
1 chopped chives
1 tablespoon corn starch
pepper

sugar

2 teaspoon sesame oil

1 chopped spring onion

• Dry up the chopped cabbage : put in a bowl with 1 tablespoon of salt, wait for 10 minutes then press the cabbage inside your palm until all the liquid is out
• Mix everything and put in the middle of the round shape skin, turn into half round & make small pinches start from the middle then around 
• Fry the bottom until brownish then add a half bowl of hot water, close the lid & cook until dry

Sauce:

1 tablespoon soja sauce with 1 tablespoon rice vinegar and 4 tablespoon water with chopped garlic & ginger or chilli sauce

CLAFOUTIS THON TOMATE

Pour 6 portions : 3 oeufs - 400 ml de lait concentré non sucré - 1 cuillère à soupe (non arasée) de fécule de maïs (Maïzena) - 1 petite boîte de thon au naturel (140 g égoutté) - 3 tomates - 1 à 2 grosses pommes de terre (cuites à la vapeur ) - Ciboulette - Une petite pincée de sel et de poivre.

Dans un saladier, battez les oeufs et le lait concentré. Ajoutez la fécule de maïs, une pincée de sel, de poivre et la ciboulette finement ciselée.

Lavez les tomates et coupez-les en deux. Epépinez-les et coupez-les en dés.

Egouttez le thon et écrasez-le grossièrement à l'aide d'une fourchette.

Pelez les pommes de terre cuites à la vapeur et détaillez-les en gros cubes.

Incorporez cette garniture à l'appareil lait et oeuf du clafoutis. Versez cette préparation dans un moule à manqué ou répartissez dans des ramequins pour une présentation individuelle de ce clafoutis.

Enfournez à 180°C (th.6) pendant environ 40 minutes pour la version familiale, 25 à 30 minutes pour les versions individuelles. Laissez tiédir avant de déguster.

DE PTIT CHEF

Resep Kulit Pangsit

Bahan

150 gram tepung terigu

25 gram tepung kanji

35 ml air

garam

1 sdt minyak

1 telur ayam

• kocok telur ayam & garam hingga rata, tambahkan minyak, kocok lagi hingga rata
• Campur tepung terigu & tepung kanji, ayak, campur dalam kocokan telur, uleni hingga kalis
• bagi adonan mjd tiga, taburi tepung kanji, diamkan 30 menit
• giling adonan, siap pakai

Mushroom Soup

300 gram mushroom

1 crushed garlic

2 tbs flour

1 tbs salt

1 tsp pepper

20 gram butter

3 tbs whipping cream

How to make:

• stir fry butter with garlic and mushroom, add flour
• add 1 litre of water with chicken flavour cube
• add salt & pepper, cook for 15 minutes
• mixer the soup & before serving add cream

Verrine de courgette et surimi

Mixer surimi

Mixer deux courgettes cuit 15 minute dans l'eau avec 1 portion de fromage blanc

mettre courgette, surimi dans verrine

Marinated button mushroom

Ingredients :

300 g mushroom, cut the roots & wash under flowing water

juice of half lime

5 tablespoon of olive oil

salt & pepper

1 teaspoon chopped garlic

half teaspoon of smashed coriander

bit of parsley leaves & coriander leaves (if needed as coriander leaves have strong smell)

How to make :

• Cut mushroom into bite size, add lime juice immediately to avoid the blackish color
• Put all together the ingredients & keep in the fridge for at least 2 hours

Cake au chévre (Goat cheese cake)

Ingredients :

180 g flour

1 sachet of yeast

3 eggs

100 g mascarpone

200 g goat cheese take out from fridge & cut into small cubes

bit of chopped basil leaves

bit of chopped chives

50 ml olive oil

50 ml milk

salt & pepper

How to make :

• Heat oven for 180°, put in a recipient : flour & yeast
• Mixer the eggs, oil & milk together, add salt & pepper
• Put the mixture into flour & yeast, add mascarpone
• Add the goat cheese in cubes & herbs
• Put inside the cake mould & cook for 50 minutes

Bacon & cream cheese pastry

Ingredients :

1 ready to cook puff pastry

80 g of cream cheese (i use the brand of vache qui rit)

1 chopped onion

100 g of bacon cut into cubes

How to make :

heat the oven 200°

spread the puff pastry, spread the cream cheese using the knife

add onion, then bacon

roll the pastry tightly, wait for 1 hour in the fridge

then cut into 1.5 cm thick

cook for 20 minutes

Terrine de Thon (Tuna Cake)

Ingredients :

200 g canned tuna

3 eggs

200 g cream

concentrate of tomatoes

salt & pepper

How :

Heat the oven 200°C

Mix tuna & cream add egg yolk. Mix the white egg until white

Add slowly to the mixture & add concentrate of tomatoes, salt & pepper

Cook for 30 minutes.

When it's done, wait for 5 minutes to take out from mould, serve with may

PAIN POISSON AUX LANGOUSTINES

Ingrédients (pour 6 personnes) :

- 1,5 kg de morceaux de cabillaud, colin ou lieu

- 2 l de court-bouillon

- 4 langoustines

- 200 g de crevettes roses

- 3 oeufs

- 3 tranches de pain de mie

- 20 cl de lait

- 100 g de champignons de Paris

- 30 g de gruyère râpé

- 20 g de parmesan râpé

- beurre

- sel, poivre

Préparation :

Faites tremper le pain dans le lait.

Faites cuire les langoustines 5 minutes dans le court-bouillon chaud. Egouttez-les, décortiquez-les et coupez la chair en petits morceaux.

Faites cuire les morceaux de poisson dans le court-bouillon environ 10 minutes. Egouttez-les, retirez la peau et arêtes, émiettez la chair.

Décortiquez les crevettes, coupez-les en morceaux.

Mélangez le poisson avec la chair de langoustines et de crevettes. Ajoutez les jaunes d'oeufs, salez et poivrez.

Ajoutez le pain essoré, les champignons hachés, les fromages et mélangez.

Battez les blancs d'oeufs en neige ferme, incorporez-les délicatement à la préparation. Versez le tout dans un moule en couronne ou un moule à cake.

Placez le moule au bain-marie, faites cuire 30 min au four à 180°C (thermostat 6).

Cauliflower Cake

half glass of cream

half of caulifower, boiled 15 minutes in hot salty water

2 eggs

salt pepper

Blend all the ingredients

Put mixture inside small individual bowl.

Heat oven 150°C fill the oven divider with water, cook the mixture for 60 minutes.

Cassolette de St Jacques - Gratin

400 g  frozen scallop

4 chopped leeks

1 glass of sour cream

1/2 glass of water

1/2 glass of dry white wine

salt, pepper

a bit of nutmeg

bread crumb mixed with melted butter

how to make 

1. cook the scallop until water is absorbed
2. stir fry the leeks for 5 minutes add water & wine, cook through until leeks change color
3. in small individual cup, put the leeks, scallop & sour cream, add salt, pepper & nutmeg
4. pour the bread crumb mixture cook for 15 minutes in heated oven of temperature 180°