Pisang/Keledek Goreng Crispy

Pisang Goreng Crispy
Resepi : MaDiHaA a.k.a Ratna

Bahan2

• Pisang sematu/nangka/ atau yg sesuai digoreng secukupnya
• Minyak masak secukupnya

Bahan2 batter

• 400 ml air
• 220 gm tepong gandum
• 50 gm tepong beras
• 100 gm marjerin
• 1 sudu kecil serbuk kunyit
• 1 ¼ sudu kecil garam
• 20 gram kut tepung Jagung
• Bijan kalau suka
• 2 sudu gila
• Telur 1 biji kecik

Cara2 menyediakan

1. Masukkan bahan2 batter ke dalam jug blender ikut turutan di atas. Kisar sehingga batter sebati, rata & halus. Tuangkan batter ke dalam bekas yang sesuai.
2. Panaskan minyak secukupnya dengan api sederhana. Belah 2 setiap pisang lalu masukkan ke dalam batter. Bila minyak dah panas, masukkan hirisan pisang yang bersalut tepong ke dalam kuali berhati2 dengan menggunakan tangan. (jangan sampai terkena minyak pula yer).
3. Goreng pisang ke dua2 belah sehingga keemasan. Angkat & tos. Hidang di atas pinggan beralas paper towel & hidang bersama cili kicap.

Resepi Sambal Kicap
Bahan2

• 8 biji cili padi
• 1 ulas bawang putih
• 1 sudu kecil gula
• Kicap manis secukupnya

Cara2 menyediakan

1. Tumbuk halus cili padi, bawang putih dan gula. Campur kicap secukupnya. Siap untuk dicicah bersama pisang goreng crispy.

http://leowills.blogspot.com/2015/07/resepi-tepung-rangup-untuk-goreng.html

 

Resepi sos pencicah

2@3 sudu besar cili kering kisar atau serbuk cili (ikut kepedasan)
1 sudu besar pes asam jawa adabi @ 1/2 cawan air asam jawa
4 sudu besar gula merah
2 cawan air
4 sudu besar gula
sedikit garam
sedikit belacan (optional)

caranya

1. Masukkan air, gula merah, pes asam jawa,gula dan cili ke dalam periuk

2. Masak sehingga ia mendidih dan biarkan ia menjadi pekat. tutup api... Jika

kurang manis tambah gula

3. Lebihan sos boleh disimpan dlm bekas dan taruk dlm peti ais.

7 PETUA MERANGUPKAN GORENG PISANG WALAUPUN DAH SEJUK

Berikut adalah petua goreng pisang agar ianya tetap rangup dan garing walaupun disimpan buat beberapa lama.

1. GUNAKAN KAPUR MASAKAN

Anda boleh menambahkan 1 sudu besar air kapur masakan dalam bancuhan tepung.

Gunakan nisbah 2:1 untuk tepung beras: tepung gandum. Tambahkan 1 sudu teh gula dan 1 sudu teh serbuk kunyit. Kemudian, tambahkan air secukupnyadan pastikan ia tidak terlalu cair.

2. MINYAK PANAS

Petua goreng pisang ini adalah antara yang paling ‘simple’, Caranya, gunakan tepung gandum yang dicampur dengan sedikit air, serbuk kunyit dan garam. Kemudian tambahkan minyak masak yang panas dan gaulkan semula.

3. GUNA TEPUNG PULUT

Biasa kita dengar bancuhan menggunakan tepung beras, bukan? Apa kata cuba pula bancuhan tepung pulut. Nisbah tepung beras dan tepung pulut adalah 3:2. Selain itu, bahan yang diperlukan adalah 1 biji telur, sedikit garam, dan 1 sudu teh serbuk kunyit.

Caranya, campurkan saja semua bahan ini dan masukkan air secukupnya. Kacau hingga sebati dan bolehlah menggoreng.

4. TAMBAHKAN KELAPA PARUT

Cara seterusnya adalah menggunakan kelapa parut. Istimewa bukan? Selain menyedapkan rasa, ianya juga boleh membantu merangupkan gorengan anda.

Cuma tambahkan sedkit kelapa parut ke dalam bancuhan tepung, kunyit, air kapur, kelapa parut, telur dan garam.

5. SODA BIKARBONAT

Soda bikarbonat atau baking soda boleh juga digunakan untuk merangupkan pisang goreng anda. Mudah saja, cuma campurkan tepung gandum yang digunakan bersama sedikit soda bikarbonat sebelum membancuhnya dengan air, garam, dan serbuk kunyit.

6. MARJERIN / ‘BUTTER’

Selain bahan-bahan di atas, anda boleh juga mengolah resepi dengan menambahkan 2 sudu marjerin atau ‘butter’ ke dalam bancuhan tepung gandum, serbuk kunyit dan sedikit garam / gula.

7. TEPUNG GORENG ‘INSTANT’

Di pasaran, ada dijual tepung goreng ‘instant’ seperti pisang goreng Adabi yang tertulis ‘cuma tambah air’. Walaupun rasanya agak sedap, tapi tak semuanya akan menjadi garing dan rangup apabila dimakan. Pernah juga ianya melekat dan lembek apabila siap dimasak.

Oleh itu, anda boleh tambahkan tepung gandum kepada tepung ‘instant’ tersebut dengan nisbah 1:1. Ia akan menghasilkan bancuhan yang lebih likat dan rangup!

Char-Siu-Bao / Steamed BBQ Pork Buns

http://thewoksoflife.com/2015/05/steamed-bbq-pork-buns-char-siu-bao/

Serves: 10 buns

Ingredients

For the dough:

• 1 teaspoon active dry yeast
• ¾ cup warm water
• 2 cups all-purpose flour
• 1 cup cornstarch
• 5 tablespoons sugar
• ¼ cup canola or vegetable oil
• 2½ teaspoons baking powder

For the filling:

• 1 tablespoon oil
• ⅓ cup finely chopped shallots or red onion
• 1 tablespoon sugar
• 1 tablespoon light soy sauce
• 1½ tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 teaspoons dark soy sauce
• ½ cup chicken stock
• 2 tablespoons flour
• 1½ cups diced Chinese roast pork (you can buy it ready-made, or see our recipe to make your own

Instructions

1. In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
2. While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
3. After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
4. Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4½ inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
5. Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat

http://www.thirstyfortea.com/recipes/dim-sum-recipe-8-steamed-char-siu-bao/

Dim Sum Recipe #8:  Steamed BBQ Pork Buns (Char Siu Bao)

Makes 16 small buns. 

Ingredients:

1 batch of Chinese Steamed Bun Dough

1 full recipe of Char Siu Bao Filling

Equipment:

stand mixer with mixing bowl and hook attachment

large whisk

large proofing bowl

plastic wrap

work surface

bamboo steamer

wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer

rolling-pin or scale

parchment, to line steamer

food processor (optional)

large frying pan or wok (for making char siu filling)

large plate

Directions:

1.)  Make 1 batch of Chinese Bun Dough (aka dough for Chinese Fold-Over Buns).  While dough is going through first proofing, make the Char Siu Bao Filling.

2.)  Make 1 full recipe of Char Siu Bao Filling.  If you prefer, process the store-bought/prepared BBQ pork in a food processor until you get a shredded-like texture to the meat, then proceed with Char Siu Bao Filling recipe.  If not, just dice the pork into 1/4 inch cubes and proceed with the filling recipe.  I’ve omitted the chives here as a like a completely reddish looking filling.  You can add chives into the filling if you prefer.  After cooking, place the filling on a large plate and cover with plastic wrap.  Set it aside to cool to room temperature.

3.)  When the first proofing is complete, cut the dough into 16 equal pieces.  You can just eyeball this or use a scale for extra accuracy.

4.)  Form each of the 16 portions of dough into balls, then roll each ball into a 3.5″ flat round. Place 1 Tbsp of the cooled char siu filling in the center of each round, then pleat the edges of the dough round and pinch to seal the top of the bun (see below).  Set finished buns into a parchment lined bamboo steamer (or large plate) about 2″ apart, then cover with plastic wrap and allow the buns about 15 minutes to proof again.  Preferably, proof the buns in a warm, draft free place.

5.)  Meanwhile, fill wok or stockpot with 3-4″ of water.  Set water on high heat and let it come to a full boil.  After the 15 minutes of proofing have elapsed, place the steamers in/on top of the wok/stockpot and cook on high heat for 8 minutes, or until the buns are puffy, fluffy, and risen.