Wok-fried clams with chilli, Chinese sausage, and daikon sprouts

Wok-fried clams with chilli, Chinese sausage, and daikon sprouts

Bentar, break dulu dey dari foto2 Bali. Posting masakan dulu, yang dah lamaaa gue bikin tapi belum diposting.
Suka dengan masakan a la hotel bintang lima? Nih gue suguhin satu yaa..seafood dari Four Seasons Hotel, S’pore.
Lap cheong gue ganti dengan sosis sapi biasa. Kmudian daikon sprouts gue ganti dengan toge biasa yang mudah dicari di Endonesa. Apa itu daikon sprouts? Hayoo cubak mampir di Om Google..:-) Mirip kok ama toge..

Wok-fried clams with chilli, Chinese sausage, and daikon sprouts
Source : ‘Tropical Asian Cooking’ Book, Periplus

¼ cup (60 ml) vegetable oil
6-8 cloves garlic, very finely chopped
4 shallots, very finely chopped
1-2 large red chillies, very finely chopped
4 lb (2 kg) fresh clams, washed and drained
2 Chinese dried sausage (lap cheong)
1 can (400 g) tomatoes, blended to a puree
1 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh cilantro (coriander) leaves
¼ cup daikon or other radish sprouts
2 limes, halved

Heat oil in a wok, then add garlic, shallots, and chilli. Stir-fry over moderate heat until softened, 2-3 minutes. Add the clams and sausages, increase heat, and stir-fry 1 minute.Add the tomato puree, pepper, and cilantro leaf and cook, stirring frequently, until the clams have all opened, removing each clam to a serving dish as it opened, add the sauce to the serving dish, and garnish with the daikon sprouts and a lime half.

Buah Tangan dari Bali (Part 3)

Buah Tangan dari Bali (Part 3)

Narsis masih berlanjutt..:-)

Selain belanja (wajib deh ke Pasar Ubud, Pasar Sukowati, Celuk, Pasar Kumbasari, Kuta Square, dkk), yang asyik dilakukan di Bali adalah seperti foto2 dibawah ini. Parasailing, diving (fotona ada di posting sebelumnya), banana boat, jet ski, dll. Masih ada flying fish, glass bottom boat/Discovery (duh lupa namanya..pokoknya model kapal selam gitu deh, jadi bisa ngeliat keindahan bawah laut) , sling shot, bungee jumping, buanyak deh. Insya Allah dikunjungan berikutnya, gue mo cobain yang lain hihihi..Jasmine gedean dikit aja, bisa rebutan nih ama emaknya hehe..



Parasailing, buat gue lebih nikmat daripada diving. Dan karena terbangnya (caile terbang) di atas air, jadi lebih tenang gitu. In case terjadi yang tidak diinginkan, toh jatuhnya ke air. Airnya juga tenang, ga gede ombaknya.


Jet ski n banana boat, ya standar lah yaa..bgitu-bgitu aja..*kurang seru.com*

*bersambung*

Buah tangan dari Bali (Part 2)

Buah tangan dari Bali (Part 2)


Lanjutt dengan foto berikutnya. Masih teteup narsis. Hehehe..

Ada Jasmine yang asyik banget main pasir di private beach untuk tamu-tamu hotel Novotel, Nusa Dua. Ga mau diganggu, ga mau berhenti..ga puas-puas main pasir. Hehehe lucu banget deh..

Trus foto gue di swimming pool area, Novotel. Enak deh kalo ke Bali lagi low season begini. Sepiiii..hotel2 sepii, harga2 fasilitas juga lebih murah hehe. Harga hotel, harga diving, parasailing, dll. Low season gitu loh.

Foto ketiga di deket gate masuk area Kintamani, deket Danau Batur. Maap ya, bukannya foto Danau Batur yang gue pajang, melainkan foto kami bertiga. Narsism is in the air, still. Kikikikikik..gue suka dengan tone warna yang dihasilkan setelah gue edit dengan Photoshop. Seperti pake film slide, zaman masih pake kamera analog dulu. Agak kekuning-kuningan n kehijau-hijauan gitu..syukaa deh..

Nah foto keempat, gue diving di Tj. Benoa, Nusa. Horreee kesampean juga diving. Mumpung low season, harga ga terlalu mahal, diving deh. Ketagihan euy. Pengen lagii..sayang Tj. Benoa dah kotor euyy..too bad..

*bersambung*

Buah tangan dari Bali (part 1)

Buah tangan dari Bali (Part 1)

Mo pamer foto dulu nih. Laporan mnyusul. Gue lg tergila-gila dengan Photoshop dan beberapa program ngedit photo lainnya. Duh mnarik bangett. Seperti baru menemukan jati diri yang sebenarnya. Kata hubby ‘Telat amat Ma mnemukan jati dirinya?’ hahaha..

Ini sebagian foto-foto dari Bali. Enjoy :-)


Bloomin’ Brilliant Brownies

Bloomin’ Brilliant Brownies


Posting ini dulu dehh. Brownies yang uenak tenan. Pake couverture yaa sesuai resep.

Lagi repot nih ama pembukaan Warung Ayam Bakar Tjap Djempol di samping Playground,Podium area, Rasuna Apt. Doain yaa mana teman..wish me luck..:-)

Hmm kembali ke brownies..

Resep gue dapet dari Jamie Oliver (via sms ya Jam..makasi hehe). Wah cucok di lidah banget. Nget. Nget.

Ini link resepnya, dan ini gue copy resepnya buat yang males jalan-jalan:-)

Bloomin’ Brilliant Brownies
Source : Jamie Oliver

250g unsalted butter
200g dark Fairtrade chocolate (70% cocoa solids), broken up
Optional: 75g dried sour cherries
Optional: 50g chopped nuts
80g cocoa powder, sifted
65g plain flour, sifted
1 teaspoon baking powder
360g caster sugar
4 large free-range or organic eggs
Optional: zest of 1 orange
Optional: 250ml crème fraîche

This great little recipe is taken from my Little Book Of Big Treats which I’ve put together exclusively for Comic Relief. All you have to do is bake a few of these and sell them to your friends, family, colleagues or schoolmates and you’ll have raised an extra few quid for Comic Relief and their brilliant causes. What could be easier?

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.