078 - Roti Bakar / Indonesian Grilled Bread

Roti Bakar

Oleh My Big Fat Cooking Blog

Bahan:

3 Helai x Roti Tawar (Potongan tebal lebih baik)

Secukupnya x Keju Cheddar

Secukupnya x Mentega / Margarin (Suhu Ruangan)

Secukupnya x Isian Pilihanmu (Saya suka Nutella ;) )

Secukupnya x Susu Kental Manis Full Cream

Secukupnya x Meises Coklat

Langkah 1 – Oleskan isian ke roti helai bawah dan tengah. Ratakan, tapi usahakan jangan terlalu banyak agar tidak luber ketika dimasak

Langkah 2 – Susun roti dengan urutan helai bawah (ada isian), helai tengah (ada isian), helai atas (polos). Lanjutkan dengan mengoleskan sisi atas dan bawah dengan Mentega/Margarin secukupnya. Terlalu banyak akan membuat roti sulit menjadi renyah, hati-hati!

Langkah 3 – Panaskan wajan anti lengket dengan api sedang. Taruh roti ke wajan secara perlahan, dan masak selama kurang lebih 3-4 menit, sampai bagian bawah roti berwarna coklat keemasan. Balik, dan masak kembali selama 3 menit sampai coklat keemasan.

Langkah 4 – Potong roti menjadi porsi yang mudah dimakan, parut keju cheddar, taburkan meises coklat, dan balur dengan susu kental manis sebagai penutup.

Langkah 5 – NIKMATI!

Indonesian Grilled Bread

By My Big Fat Cooking Blog

Ingredients:

3 Slices x Plain-white bread (Thicker cuts will do better!)

As needed x Cheddar Cheese

As needed x Butter / Margarine (Room Temperature, please!)

As needed x Fillings of your choice (Nutella is my obvious choice!)

As needed x Sweetened Condensed Milk

As needed x Chocolate Sprinkles

Step  1 – Spread your fillings of choice to the bottom and middle slice, do it evenly and please, oh GOD, PLEASE, do not overdo it!

Step 2 – Stack your bread into 3 stacks high, and continue to spread butter on the top and bottom. Don’t go too hard on this too, or you’ll have a super soggy bread in return!

Step 3 – Heat a non-stick pan on medium heat. Continue to slide your bread slowly to the pan, and cook for 3-4 minutes until golden brown. Flip, and do the other side for another 3 minutes.

Step 4 – Cut into bite sized pieces, grate your cheddar cheese, spread your chocolate sprinkles, drizzle with condensed milk, and voila

Step 5 – Serve!

Enjoy!

xx

077 - Fish & Chips

Fish & Chips

By My Big Fat Cooking Blog

Ingredients:

2 Large Cuts x White Fish (Cod/Dory/Haddock)

1 Cup (Approx 220 grams) x Low Protein Flour (For Batter)

1 Tsp x Black Pepper

½ Tsp x Salt

1 Tsp x Baking Powder

300 ml x Soda Water

As Needed x Low Protein Flour (For Dredging)

As Needed x French Fries

As Needed x Mayonnaise / Tartar Sauce

As Needed x Cooking Oil

Step 1 – Get your fish monger to clean your fish, completely debone, remove the skin. Set aside

Step 2 – Grab a large bowl, add your flour, black pepper, salt, paprika. Lightly mix, and add your soda water. Just lightly mix until all dry ingredients are mixed, and set aside. DON’T OVERMIX.

Step 3 – Heat oil on Medium-High. Set a battering station; Flour – Batter – Oil. Fry the fish for approximately 2-4 minutes depending on size.

Step 4 – Drain the fish once done, don’t forget to fry your fries too.

Step 5 - Serve

Cheers

xx

076 - Agedashi Tofu

Hey everyone. I’m back. Yes. I do apologize for the lack of updates. To make up for the lost time, here is the recipe for one of my favorite Japanese appetizer, AGEDASHI TOFU.

For  1 serving, you will need;

·         1 Block Firm Tofu

·         4 Tablespoon Potato / Corn Starch

·         Oil for Frying

For Sauce

·         250 ml Dashi Stock (Fish Stock)

·         3 Tablespoons Soy Sauce

·         3 Tablespoons Mirin

·         1 Teaspoon Sugar

Halal readers, you can skip Mirin if you want.

Ready? Here We Go!

Step 1 – Cover the tofu in paper towel, and put heavy objects (I choose my dinner plate) over it to drain all of it’s excess moisture out. Leave for 10 minutes.

Step 2 – Cut into cubes, and dry furthermore with paper towels.

Step 3 – Dip the tofu in the potato/cornstarch, wipe any excess off, set aside

Step 4 – Heat oil, fry the tofu for about 1.5 minutes each side on Medium-High Heat. Once done, dry in paper towels

Step 5 – Heat the dashi stock, soy sauce, mirin, and sugar in a small pot. Once boiling, turn off the heat.

Step 6 – Pour the broth over the tofu, and voila

Step 7 – Serve!

If you can get your hands on Potato starch, use it. They will turn translucent once they got drenched with the sauce, and the coating will turn all gooey and tasty!

Peace

xx