Resep Indonesia and Indonesia Food

Friday, May 2, 2008

PUDING TAPE SINGKONG KELAPA MUDA (Tape Singkong Coconut Pudding)



PUDING TAPE SINGKONG KELAPA MUDA (Tape Singkong Coconut Pudding)


Ingredients :

500 gr tape singkong
500 ml milk coconut (santan)
200 gr lump sugar
150 ml water
1 gelatin white powder
1 pandan leave (screw pine or Pandanus amaryllifolius)
1/4 stp salt
1 coconut

Directions :

* Boil gula merah and water till liquidity. take and filter. wait up to cool.

* let water and cool gula merah in to pan to cook, add santan (coconut milk), gelatin white powder,
stir and boil them. Add piece of daun pandan.

* decorate tape singkong(cassava fermentation) in crock and take axis/ pivot. spread the piece of coconut on cassave fermentation.

* after boiled, put it on the crock and add pieces of coconut on atop.

* release it from hot steam and put it on freezer. Decorate with pandan leaves and ready to serve.
Posted by Cyber World at 3:56 PM
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Indonesia Food Cooking Tips :

Grilling Tips:

Be sure your grill is hot enough before starting.
Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.
Make sure grill is clean before cooking.
To prevent sticking, brush or spray a light coating of oil on grid.
If your grill has a top, close it to allow smoke to add it's flavor.
To keep poultry from drying out, grill with bone in and baste continuously.
Poultry dark meat takes longer than white meat so start it sooner.
Sear chicken on the skin side first.

Indonesia Food Cooking Tips :

Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the pot; it helps reduce splattering.