The Foodies Academy

Hands on Cooking

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The Foodies Academy

Mirage Building

JL.Colandak 1 No 2 Jakarta selatan - INDONESIA

Hands on Cooking With Tamara

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Pudding Karamel

Pudding Karamel

Bahan:

• 500 ml susu cair
• 125 gram gula pasir
• 1 sdt gelatin, larutkan dengan 150 ml air
• 1 sdt agar-agar bubuk warna putih
• 2 kuning telur ayam
• 1 sdm ekstrak vanili

Karamel:

• 75 ml air
• 75 gram gula pasir

Cara membuat:

Karamel:

1. Panaskan air, masukan gula pasir, aduk-aduk hingga menjadi caramel. Angkat
2. Tuang kedalam wadah  tahan  panas yang telah dibasahi dengan air, ratakan

Puding:

1. Rebus susu dan gula, aduk hingga gula larut
2. Masukan  larutan gelatin dan agar-agar, aduk rata hingga mengental. Kecilkan api
3. Masukan 1 sendok sayur adonan susu ke dalam kuning telur, aduk cepat hingga rata
4. Masukan kembali kedalam adonan susu, aduk rata. Angkat

Penyelesaian:

1. Tuang  adonan ke dalam wadah yang berisi karamel tadi, biarkan hingga uapnya hilang

Simpan di lemari pendingin sampai sesaat akan disajikan

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AYAM ASAM MANIS

AYAM ASAM MANIS

Bahan-bahan:

o   ½ ekor ayam, potong kecil-kecil

o   3 sendok makan minyak goring

o   ½ buah bawang bombay, iris tipis

o   2 siung bawang putih, memarkan

o   6 sendok makan saus tomat

o   2 sendok makan saus sambal

o   5 sendok makan air

o   200 gram nanas, potong segitiga

o   50 gram kacang polong

o   Garam, gula pasir secukupnya

o   Minyak goreng secukupnya

o    Minyak goreng secukupnya

Cara Membuat Resep Masakan Ayam Asam Manis:

1.    Lumuri ayam dengan garam. Goreng dalam minyak panas hingga matang. Angkat, tiriskan.

2.    Panaskan 3 sendok makan minyak goreng, tumis bawang bombay, bawang putih hingga harum.

3.    Masukkan saus tomat, saus sambal, air, garam, gula pasir. Masakn hingga matang. Tambahkan nanas, kacang polong. Aduk rata, masak sebentar. Angkat.

4.    Tata ayam dalam piring saji, siram dengan saus asam manis.

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SOTO BANDUNG

SOTO BANDUNG

Bahan:

• Daging sapi, potong dadu
• air kaldu sapi 1 liter
• lobak 1 buah, kupas, iris tipis, rebus dan tiriskan
• kedelai goreng 50 gram
• seledri 2 batang, iris tipis
• daun bawang 2 batang, iris tipis
• bawang merah goreng 4 sendok makan

Resep Bumbu Soto Bandung:

• bawang putih goreng 3 sendok makan
• daun salam 2 lembar
• lengkuas 1 ruas jari, memarkan
• jahe 1 cm, memarkan
• merica bubuk 1 sendok teh
• garam secukupnya
• gula pasir 1 sendok teh

Cara Membuat Soto Bandung:

1. Rebus air kaldu dan daging hingga mendidih.
2. Masukkan semua bumbu, rebus di atas api sedang hingga mendidih dan bumbu meresap.
3. Tambahkan lobak, aduk rata.
4. Tuang soto dalam mangkuk saji.
5. Tambahkan kedelai goreng, seledri, daun bawang dan bawang merah. Sajikan dengan pelengkap sambal, kecap dan jeruk nipis.

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Lobster and Yellow sauce - Udang Pantung Kuning

 

Lobster and Yellow sauce - Udang Pantung Kuning

Recipes by Indonesian Food Recipes 

Ingredients:
 
4 small lobster (about 1 lbs/500 g each)
6 cups (1 ½ liters) water
2 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
2 kaffir lime leaves
¼ teaspoon white vinegar
1 ½ cups (375 ml) coconut cream
1 teaspoon salt
Crispy Fried Shallots – see our sambal categories


Spice Paste

3 candlenuts, roughly chopped
2 to 3 red finger-length chilies
5 shallots, peeled
3 cloves garlic, peeled
2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teapoons ground turmeric
2 in (5 cm) ginger, peeled and sliced, or 2 teaspoon ground turmeric
1 ½ teaspoons coriander seeds
1 ½ teaspoon dried shrimp paste (trasi), dry-roasted – see our sambal
2 tablespoons oil
1 salam leaf
2 table spoons tamarind juice – see our samabal catagories


Cooking directions:

1. Prepare the Crispy Fried Shallots by following the recipe on sambals categories
2. Scrub and clean the lobster. Bring the water to a boil over medium heat in a pot, add the lobster. Bring the water to a boil over medium heat  from the heat and immedietly plunge them into a basin of iced water for 1 minute to cool. Strain and reserve the stock. Drain the lobster and remove the meat from the shells. Discard the shells.
3. Prepare the Spice Paste by grinding all the ingredients (except the oil, salam  leaf and tamarind juice) to a smooth paste in a mortar or blender adding a little oil if necessary to keep the mixture turning. Heat the oil over medium in a wok or skillet and stir-fry the Spice Paste until fragrant, 3 to 5 minutes, then add the salam leaf and tamarind juice and simmer for about 2 minutes, then remove from the heat. Set a side.

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Yellow Bean Sauce Sambal - Sambal taocho

Yellow Bean Sauce  Sambal - Sambal taocho

 Recipes by Indonesian Recipes

Ingridients:
 
¼ cup (70 g) yellow bean sauce (tauco) or miso
¼ cup (60 ml) thick coconut milk

Spices Paste

3 green finger-length chilies, deseeded
4 shallots, peeled
3 cloves garlic, peeled
2 tablespoon oil
1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
2 salam leaves
1 tablespoon tamarind (Asam Jawa) juice
1 teaspoon shaved palm sugar or dark brown sugar


Method:

1. Make the spice paste by grinding the chilies, shallots and garlic o a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a work over medium high heat and stiry-fry the ground paste with all the other ingridients until fragrant, 3 to 5 minutes.

Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps for a week in the refrigerator.

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TOM YAM GOONG SOUP

Chef Hendro Soejadi

INDONESIA CHEF TALENT MANAGEMENT

Qty	Size	Inggredient	Method	Remarks
1800	Ml	Kaldu udang
3	Btg	Serai	Memarkan
3	Cm	Jahe	Memarkan
3	Lbr	Daun jeruk	Robek
4	Sdm	Kecap ikan
1	Cm	Lengkuas	Memarkan
2	Sdm	Minyak cabai
½	Sdt	Garam halus
3	Pcs	Cabai merah	Memarkan
1	Suing	Bawang putih	memarkan
	BAHAN ISI:
300	Gr	Udang besar	Buang kepala, bersihkan
100	Gr	Jamur merang
8	Buah	Cabai merah	Biarkan utuh
1	Btg	Serai	Ambil yg putih	Potong
5	Lbr	Daun ketumbar	Iris halus
2	Lbr	Daun jeruk	Iris halus
5	Sdm	Jeruk nipis

COMMENT:

Cara Membuat:

1.       Masak kaldu udang sampai mendidih , masukan serai, jahe, lengkuas, bawang putih dan kaldu lainya, rebus semua hingga mendidih kembali, kemudian angkat dan saring 2.       Panaskan kembali kaldu , masukan udang, jamur, cabai dan daging serai, didihkan kembali. 3.       Sesaat sebelum diangkat, tuang jeruk nipis dan daun ketumbar 4.       Angkat sajikan dalam keadaan panas

Chef Dhanniel Ramindra Dutta

Marketing & Entertain Division

INDONESIA CHEF TALENT MANAGEMENT

+6281-7652-7879

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