Sriracha-and-Wasabi Deviled Eggs

Ingredients :

• 1 dozen large eggs
• 2 cups soy sauce
• 1/2 cup sake
• 10 star anise pods
• 1/2 cup chopped scallions
• 1/4 cup sugar
• 1/4 cup coarsely grated peeled fresh ginger
• 1/4 cup plus 1 tablespoon mayonnaise
• 1 tablespoon Sriracha
• 2 1/4 teaspoons wasabi paste
• 1/4 cup snipped chives
• Pinch of Chinese five-spice powder

Directions :

1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
3. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

source : http://kuliner.ilmci.com/?p=19165

Bittersweet Chocolate Mousse Refrigerator Cake

Ingredients :

• 2 cups chilled heavy cream
• One 10-ounce jar bittersweet chocolate sauce (1 1/4 cups)
• One 9-ounce package chocolate wafers
• Shaved bittersweet chocolate, for garnish

Directions :

1. In a large chilled stainless steel or glass bowl, using a handheld electric mixer, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form. Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle.&
2. Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks. Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over). Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter. (The wafer stacks will lie lengthwise on the platter.) Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.
3. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently. Refrigerate for at least 8 hours or for up to 2 days. Refrigerate the remaining chocolate cream.
4. Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides. Garnish with the chocolate shavings. Cut into slices, wiping the knife after each cut.

source :http://kuliner.ilmci.com/?p=19182

Hakau

MATERIALS:

Contents:

250 gr medium shrimp, shelled

1 teaspoon baking soda

½ teaspoon salt

2 tbsp corn starch

Shrimp seasoning:

2 tbsp corn starch

1 teaspoon salt

½ tsp pepper powder

1 tsp soy sauce

2 tablespoons granulated sugar

1 tablespoon sesame oil

Skin:

80 g flour about mien

50 g corn starch or rice flour

125 ml hot water

3 tablespoons cooking oil

HOW TO MAKE:

Contents: coat peeled shrimp with baking soda, salt and corn starch. Let stand for 1 hour and store in the freezer. Washthoroughly and drain again. Mix the shrimp with corn starch, salt,pepper, soy sauce, sugar and sesame oil and stir well. Kneadbriefly and set aside
Skin: Mix flour about mien with corn starch or rice flour and stir well.Enter the hot water, use chopsticks to mix, stir and knead untilsmooth. Round shape so long, basting with oil. Cover with plasticor napkin
Cut dough with a size of 0.5 cm, pipihkan. Fill with 2 pieces ofshrimp, fold so the form hakau
Steam for 15 minutes. Lift, basting with cooking oil
Serve warm with sauce bottle

Orange Passion Fruit Punch

Orange Passion Fruit Punch Recipe Ingredients:

200 ml orange juice ready to use, choose those without sugar
75 ml passion fruit syrup
200 ml soda fresh, cool
2 pieces (100 grams) fresh passionfruit
How to Make Orange Passion Fruit Punch:

Mix orange juice, passion fruit syrup, and passion fruit. Chill.
Toward served, pour the soda fresh. May be served with ice cubes.

Es Teler

Es Teler Recipe Ingredients:

sweet fro 10 pieces, cut into pieces
1 tablespoon sliced ​​jackfruit
3 tablespoons avocado scrape
scrape coconut 2 tablespoons
3 tablespoons red syrup
white sweet condensed milk to taste
shaved ice to taste
How to Make Ice Teler:

Prepare the glass, insert fro, jackfruit, avocado and coconut.
Pour syrup and sweetened condensed milk red and white.
Serve with shaved ice.

Dorayaki Banana Milk Recipe

Dorayaki Banana Milk Recipe Ingredients:

4 eggs
50 grams sugar
50 grams of milk banana syrup
1 / 4 teaspoon salt
250 grams cake flour
1 teaspoon baking powder
150 ml water
Recipe Ingredients Banana Milk Dorayaki Contents:

100 grams of cocoa butter
How to Make Banana Milk Dorayaki:

Beat eggs, sugar, milk banana syrup, and salt until thick. Add flourand baking powder sifted and mixed well while alternating with sira little while shaken gently.
Heat the omelet pan. Pour 1 tablespoon batter. Let rise. Turn thedough. Set aside.
Take aa sheet of Dorayaki . Topical content. Cover again withDorayaki.

Banana Pancakes Strawberry Sauce

Ingredients Recipes Banana Pancakes Strawberry Sauce:

3 eggs, lightly beaten
150 grams of wheat flour
250 ml of liquid milk
1 tablespoon melted butter
4-5 old king banana, split lengthwise 2
margarine to taste
fine salt to taste
Recipe Ingredients spread (vla) Banana Pancakes StrawberrySauce:

100 ml of liquid milk
50 grams sugar
100 ml water
2 tablespoons cornstarch, dissolved in 4 tablespoons water
1 tablespoon rhum (optional)
1 / 4 teaspoon vanilla
Strawberry Sauce Recipe Ingredients Sauce Strawberry BananaPancakes:

4 tablespoons strawberry jam
100 ml water
100 grams granulated sugar
1 / 2 teaspoon strawberry Esen
1 tablespoon cornstarch, dissolved in 3 tablespoons water
How to Make Banana Pancakes Strawberry Sauce:

Pancakes: Mix all ingredients (except butter and banana), beat until smooth. Let stand 30 minutes.
Heat a nonstick omelet pan, basting with margarine thinly. Take 1tablespoon vegetable flour batter and make pancakes until bothsurfaces cooked, remove from heat.
Custard filling: Mix all ingredients (except rhum and vanilla) and stir well. Cook on low heat while stirring until dough is cooked andthick. Turn off heat, add the rhum and vanilla, mix well.
Strawberry sauce: Combine butter, water, and sugar, cook whilestirring until boiling and sugar dissolves. Thicken with cornstarchsolution, stir. Turn off heat, add Esen, mix well.
Prepare a piece of pancake, spread with custard filling, give thebanana king, then roll. Place on a serving plate, flush withstrawberry sauce. Serve.

source:http://foodbooster.blogspot.com/2011/01/pancake-pisang-saus-strawberry.html