Pie Susu 2

Bahan Kulit :
- Tepung terigu protein sedang 225 gram -
- Tepung maizena 3 sdm -
- Gula halus 2 sdm -
- Garam secukupnya -
- Kuning telur 2 butir -
- Mentega 150 gram -

Bahan Isi :
- Telur ayam 1 butir -
- Custard powder 1 sdt -
- Susu kental manis 4 sdm -
- Susu cair 300 ml -
- Garam secukupnya -
- Gula pasir 3 sdm -
- Vanili bubuk 1/2 sdt -

Cara membuat :
1. Campur semua bahan kulit, aduk dengan sendok kayu hingga adonan dapat dibentuk.
2. Siapkan cetakan pie berbentuk bulat tipis, oles dengan margarin. Ratakan odonan di atas cetakan. Kerat dan rapikan tepingya.
3. Isi : Campur susu cair, custard powder dan gula pasir, aduk rata. Rebus dia tas api kecil sambil diaduk hingga mendidih. Angkat dan biarkan uap panasnya hilang. Tambahkan bahan isi lainnya, aduk rata.
4. Tuang adonan do atas cetakan berisi adonan kulit. Atur di atas loyang.
5. Panggang adonan dalam oven bersuhu 150 oC hingga matang selama 60 menit.
6. Angkat dan sajikan.

Untuk 14 buah

Korean Style Fried Tunghoon

Ingredients

2 tbsp oil

1 tsp chopped garlic

1 onion, peeled and shredded

3 black mushrooms, soaked and shredded

5 crab sticks, shredded

1 stalk spring onion, shredded

150g tunghoon/rain noodles, soaked until soft

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

1 tbsp toasted sesame seeds

1/8 tsp salt

dash of sesame oil and pepper

200ml water

Method

1. Heat up oil, saute chopped garlic, onion and black mushrooms until fragrant.
2. Add in the remaining ingredients, seasoning and stir-fry at high heat until gravy is almost dry. Dish up.
3. Sprinkle toasted sesame seeds on top and serve hot.

Assorted Mushrooms with Sweet Gourd

Ingredients

1 tbsp oil

1 tsp chopped garlic

150g bai lin gu mushroom, sliced

150g fresh shiitake mushrooms

300g sweet gourd, peeled and cut into pieces

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1/2 tbsp Lee Kum Kee Premium Soy Sauce

dash of sesame oil and pepper

100ml water

1/2 tsp corn flour, mixed with 1/2 tbsp water, for thickening

Method

1. Heat up oil and saute chopped garlic until fragrant. Add in bai lin gu mushrooms, fresh shiitake mushrooms and stir-fry until aromatic.
2. Add in sweet gourd, seasoning and bring to boil until sweet gourd is soft. Dish up and serve.

Smoothly Egg Bean Curd with Minced Meat

Ingredients

2 tbsp oil

1 tsp chopped garlic

100g minced chicken meat

5 fresh mushrooms, cubed

1 packed fresh pin mushrooms

2 block soft bean curd,

cut into pieces

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

dash of sesame oil and pepper

100ml water

1 tsp corn flour, mixed with 1 tbsp water, for thickening

Method

1. Heat up oil and saute chopped garlic until fragrant. Add in minced chicken meat, fresh mushroom, pin mushrooms and stir-fry until aromatic.
2. Add in bean curd, seasoning and bring to boil for 3 minutes. Thicken with corn flour water.
3. Add in chopped spring onion and serve.

Steamed Fish Paste in Creamy Egg Oyster Sauce

Ingredients

2 blocks white bean curd, mashed

150g fish paste

2 salted egg whites

1/2 tbsp corn flour

1 tbsp oil

Gravy

2 tbsp oil

1 tsp chopped garlic

2 salted egg yolks, steamed and mashed

3 tbsp Lee Kum Kee Oyster Sauce

1 tsp sugar

3 tbsp water

2 tbsp chopped spring onion

Method

1. Put all ingredients into a mixing bowl and mix well. Steam at high heat for 12 minutes or until cooked.
2. Heat up oil and saute chopped garlic until fragrant. Add in the remaining gravy ingredients and stir well. Pour over steamed fish patty and serve.

Fish Belly and Bean Curd in Clay Pot

Ingredients

300g garoupa fish fillet, cut into chunks

1 tbsp corn flour

1 cup oil for deep-frying

1 tsp chopped garlic

2 blocks fried bean curd

10 honey peas

10 slices carrot

5 slices ginger

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1/2 tbsp Lee Kum Kee Premium Soy Sauce

dash of pepper and sesame oil

1/2 tsp salt

500ml water

Method

1. Mix garoupa fish fillet with corn flour. Deep-fry in hot oil until golden brown. Dish and drain.
2. Leave 1 tbsp oil in work and saute garlic and ginger until fragrant. Add in fried bean curd, seasoning.
3. Add in honey peas, carrots and continue to simmer for 2 minutes. Thicken with corn flour water, add in spring onion and dish up. Serves.

Braised Lamb Cutlet in Oyster Sauce

Ingredients

1 tbsp oil

3 pips garlic, peeled

1 onion, peeled and cut into pieces

2 sprigs coriander leaf, chopped

1 stalk spring onion, chopped

500g lamb chops

Seasoning

4 tbsp Lee Kum Kee Oyster Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

1/2 tbsp sugar

a litre sesame oil

1500ml water

Method

1. Heat up oil, saute onion, garlic, coriander leaves and spring onion until fragrant. Add in lamb chops and stir-fry until well mixed.
2. Add in seasoning and bring to boil. Lower the heat and simmer for about 1 1/2 hours until lamb chops are tender and the gravy is thicken. Dish up and serve.

Taiwanese Stewed Seaweed with Mushroom and Chicken Wings

Ingredients

1 tbsp oil

1 tsp chopped garlic

12 cm seaweed, soaked, cleaned,

cut into pieces and secured with toothpick

5 slices ginger

6 black mushrooms, soaked

6 pcs chicken wings

Seasoning

4 tbsp oyster sauce

1 tbsp soy sauce

dash of sesame oil and pepper

500 ml water

Method

1. Heat up oil, saute chopped garlic and ginger until fragrant. Add in mushrooms and stir-fry until aromatic.
2. Add in chicken wings, seasoning and bring to boil. Lower the heat and simmer for 10 minutes.
3. Lastly add in seaweed and centime to simmer for another 10 minutes. Dish up and serve.

Pan-fried Oyster Sauce Chicken Fillet

Ingredients

1 pc chicken breast meat, sliced

1 cup oil for deep-frying

1 tbsp shredded ginger

1 tbsp shredded spring onion

1 tbsp shredded red chilli

Marinade

1/2 tsp salt

dash of sesame oil and pepper

1 tbsp corn flour

Seasoning

3 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp toasted almond flakes

2 tbsp sugar

100 ml water

Method

1. Mix chicken breast meat with marinade and season for 30 minutes. Deep-fry in hot until golden brown and cooked. Dish and drain.
2. Leave 1 tbsp oil in work, saute the remaining ingredients until fragrant. Add in seasoning and bring to boil until thick. Add in chicken breast meat and stir well. Dish up, sprinkle sesame seeds on top and serve.

Milk Pie

Ingredients:
200 gr flour
125 gr unsalted butter
75 gr fine sugar
1 eggyolk
1 tbsp cold water
dash of salt
2 tbsp custard flour
300ml milk
50 gr sugar
Rhum

Directions:Mix the flour, sugar, and salt. Put in unsalted butter.
Beat the eggyolk and cold water, stir well.
Roll the batter and shape in circle.
Mix the custard flour, milk, sugar, and rhum. Stir well and boil until thick.
Pour the custard mix over the pie batter and oven.

Pie Susu

Semua turis domestik yang ke Bali pasti tau jajanan satu ini. Kalo pesan pas hari raya sering ditolak-tolak sama yg jual karena udah over ordernya. Nah, jangan kecewa, bisa coba bikin sendiri di rumah.

RESEP PIE SUSU

Bahan untuk pie:
- 200gr tepung terigu
- 125gr mentega putih
- 75gr gula halus
- 1 kuning telur
- 1sdm air es
- garam secukupnya

Bahan untuk custard:
- 2sdm tepung custard
- 300ml susu cair
- 50gr gula pasir
- Rhum secukupnya

Cara membuat:

- Campur tepung terigu, gula halus dan garam sampai rata lalu masukkan mentega putih dengan menggunakan pastry cutter
- Lalu masukkan kuning telur dan air es dan aduk sampai adonan menggumpal.
- Giling adonan dengan cara meletakkannya diantara 2 plastik
- Cetak adonan sesuai selera (normalnya sih berbentuk lingkaran)
- Letakkan diatas loyang yang sudah diolesi dengan mentega
- Campur seluruh bahan custard dan didihkan sampai mengental
- Lalu tuangkan adonan custard di atas adonan pie dan panggang dalam oven sampai matang

Creamy Rice Pudding

Ingredients
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract


Directions
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Chocolate Eclair Dessert

Ingredients
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting


Directions:
Line the bottom of a 9x13-inch pan with graham crackers.
In a large bowl, combine pudding mix and milk. Stir well.
Stir in whipped topping to pudding mixture.
Spread half of mixture over graham cracker layer.
Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting.
Refrigerate until serving.

Bacon-Scrambled Eggs With Cheese

6 eggs
1/2 tsp. salt
1/4 lb. Cheddar, Colby or American cheese, diced or cut into thin slices
1 lb. bacon or pork sausage
1/4 c. whole milk
1/4 tsp. black pepper
1/2 tsp. sugar

Fry bacon until crisp.
Save grease for scrambling eggs and cheese.
While bacon is frying, mix eggs with other ingredients.
Beat mixture with fork until the eggs begin to thicken slightly.

Farm House Omelet

1 tbsp. butter
1 onion, chopped
1 potato, diced
4 slices bacon, chopped
1/2 c. mushrooms, chopped
3 eggs
2 tbsp. milk
1/4 tsp. dried mixed herbsSalt and pepper
1 c. grated cheese

Melt butter in medium skillet. Add onion, potato and bacon; simmer until soft. Add mushrooms, increase heat and cook until vegetables begin to brown. Beat eggs, milk, herbs and season with salt and pepper.

Pour over vegetables, tilting skillet to spread mixture evenly. Cook over moderate heat until omelet starts to set. Sprinkle with cheese and put skillet under preheated broiler, keeping door slightly ajar. Cook until cheese is bubbly and golden brown. Serves 2.