Risoles Isi Sayur

Beberapa hari ini hujan rajin mengguyur wilayah Jakarta & sekitarnya terutama saat malam hari, termasuk daerah Bekasi dimana kami tinggal. Nah kalo sudah hujan begini, mulut rasanya koq kepingin ngemil terus. Walaupun masih ada sisa beberapa potong sponge cakeyg saya bikin 2 hari lalu, tapi selera saya dan Icha malam ini sama, snack yg gurih.

Setelah selesai membantu Icha belajar - besok Icha ada test Science dan harus menjelaskan soal Life Cycle Frog & Metamorphosis Butterfly, Food Chain & Animal Habitat - kami berdua dan 2 asisten di rumah mulai sibuk di dapur. "Ah... itung-itung sambil nunggu Papah yg belum pulang ya Mah,” kata Icha.

Karena dikerjain secara kroyokan, enggak sampai 1 jam selesai juga deh prakarya kita malam itu. Lumayan, buat temen nonton TV dan sisanya masuk ke freezer untuk bekal sekolah besok pagi. Mau? Dicoba ajah!

Maaf ya fotonya rada kurang layak tayang nih. Lagi males ngeluarin camera, jadi cuma pake HP.

Risoles
Sumber: Dekap.com

Bahan kulit:

• 200 gr tepung terigu


• 500 ml susu cair


• 4 butir telur1 sdt garam


• 75 gr mentega/margarin, lelehkan

Bahan isi:

• 100 gr daging sapi giling


• 150 gr wortel, potong korek api


• 100 gr buncis, iris-iris tipis


• 4 butir bawang merah, cincang halus


• 2 siung bawang putih, cincang halus


• ¾ sdt garam½ sdt merica bubuk


• ¼ sdt gula pasir

Bahan pelapis:

• 3 butir telur, kocok rata


• 150 gr tepung roti

Cara membuat:

Bahan isi:
Tumis bawang merah dan bawang putih sampai harum. Masukkan daging giling, aduk sampai berubah warna. Tambahkan wortel dan buncis, aduk sampai layu. Bumbui garam, merica dan gula, aduk sampai matang. Sisihkan.

Bahan kulit:
Aduk semua bahan kulit sampai rata. Buat dadar tipis-tipis di wajan antilengket yang sudah diolesi margarin/ minyak goreng. Sendokkan bahan isi ke kulit lalu lipat sisi kanan dan kirinya. Lalu gulung sambil dipadatkan. Celupkan risoles ke telur kocok, angkat lalu gulingkan ke atas tepung roti. Goreng di minyak panas dengan api sedang hingga matang dan berwarna kuning kecoklatan. Sajikan dengan cabe rawit atau sambal botolan.

KBB#2 November - December 2007 : Chocolate Mousse Cake

Wow... finally the time has come and it's time for me to post the result of my work (Mbak Ema recommended that we post our result by Nov.30th)

It was actually quite difficult for me to find a time to do the assignment. Yes, I've been very busy with my office stuffs lately, furthermore my daughter is having her assessment test this past two weeks. My hubby and I have decided that both of us should focuss on helping our daughter preparing for her exam and we have put this one on top of everything. Oh, we hope she can do well with all those tests!

Anyway, last night accompanied by my lovely hubby, we managed to get this thing done. It was different, since both of us still awake and were busy in our little kitchen. I suddenly realize this assignment at the same time has created a quality time for me and my hubby - thank you so much KBB!

Back to baking, the cake actually was not too difficult to make as I've been making this kind of cake (layer cake) for few times but never used mousse for the filling. Why? Because mousse does not seem our family's favorite. We love ganache more than the mousse. But, this not stop us from making the Mousse Cake. As you know, it's always good to try new thing, and we decided to enjoy the cake this evening after work. It's going to be our family's Friday night indulgence. Slurrrrp...!

Note:
- I used 22cm spring form cake tin instead of the 26-28cm (don't have one)
- No modification has been made on the recipe.
- Didn't have a chance to make a step by step photos since we're busy talking last night.

Chocolate Mousse Cake
Source: Penny Oliver Cuisine 2005

Cake:
Ingredients:

• 4 eggs


• ¾ cup caster sugar


• 2/3 cup flour (all-purposed)
  
• 1/3 cup cornflour, 1 tsp baking powder
  

Process:

Beat the eggs with an electric beater until very thick and fluffy.
Slowly add the sugar and continue beating until the mixture becomes white and very thick. Sift all the dry ingredients together and gently fold them into the egg mixture. Pour the cake mixture into a buttered and floured 26-28cm spring form cake tin. Bake in a preheated oven at 190C for 25-30 minutes. Turn the cake onto a rack and cool. Transfer the sponge to a serving plate. Fix a fold of strong tin foil around the cake to form a collar, ready to receive the chocolate mousse mixture.

Mousse:

• 250g cooking chocolate
  
• 6 egg yolks


• 250g soft butter


• 6 egg whites
  

Process:
Melt the chocolate over hot water. Beat the egg yolks and blend with the chocolate to mix well. Beat in the softened butter. Beat the egg whites stiff to the stiff peak stage. Fold the stiffly beaten egg whites into the chocolate mixture. Pour the chocolate mixture over the cake. Cover and refrigerate for 4 hours or overnight.

Cake Pasir a.k.a Chiffon Ketan Item

Minggu pagi saya sempet melakukan 'audit lemari dapur' yg biasanya saya lakukan 2 minggu sekali. Wah...saya menemukan 1 pak tepung ketan item yg masih amat jauh dari tanggal kadaluarsa. Mm...jadi ingat Chiffon Ketan Item yang pernah dipraktekan Widya saat Latbar G1001 di rumah Nina - Cibubur (sorry Ibu-Ibu, baru sempet praktek nih, karena pertama kali makan, aku + Icha ga' terlalu suka, serasa makan pasir - habis abu2 kehitaman gituh penampakannya...).

Ga' mau membuang bahan yg udah ada di rumah, Senin malam setelah selesai membantu mengerjakan PR Icha, saya bulatkan tekad untuk membuat Chiffon Ketan Item ini dengan harapan siapa tau kami (aku + Icha) menjadi suka.

Benar aja, ternyata kami bertiga sangat menikmati Chiffon Ketan Item yg dihidangkan bersama teh panas dan dimakan malam hari saat hujan deras mengguyur Bekasi...mmmm slurp! Oh ya, saya bikin 2 loyang, satu loyang yg lain akan meluncur ke rumah Mamah saya besok pagi. Cobain ya Mah!

Si Chiffon asyik nangkring di atas botol begitu keluar dari oven....

Belum sempat diangkat dari loyangnya, udah tandas 1/4 bagian :)
Sepotong "Cake Pasir" siap disantap. Mmm...slurp