sumber : file milis dapurbunda
sumber: Suara Karya Online
Kroket Aneka Rasa
Kroket yang selama ini kita kenal adalah kroket dari kentang yang
berisi daging cincang. Padahal kroket bisa dibuat dari bahan lain,
misalnya, talas atau kerupuk udang. Rasanya unik dan tetap enak.
Selamat mencoba!
Kroket Talas
Bahan:
Minyak untuk menumis dan menggoreng, 5 siung bawang merah dicincang
halus, 2 siung bawang putih dicincang halus, 10 cm bawang daun diiris
halus, 100 gram daging ayam giling, 50 gram udang kupas, cincang
halus, 50 gram buncis potong ukuran 1/2 cm, 50 gram potong 1/2 cm, 50
gram kacang polong segar, 100 ml susu cair, 1 sdt garam bubuk, 1 sdt
gula pasir 3/4 sdt merica bubuk, 3 butir telur ayam, 300 gram talas
kupas dikukus dan dihaluskan, 100 gram tepung roti.
Cara membuatnya:
1. Panaskan minyak, tumis bawang merah, bawang putih dan bawang daun
hingga harum. Masukkan daging ayam giling, udang cincang lalu masak
sampai berubah warna. Masukkan pula potongan buncis, wortel dan
kacang polong sambil diaduk.
2. Tambahkan susu cair, garam, gula pasir dan merica bubuk. Aduk rata
dan masak hingga kuah habis. Lalu angkat.
3. Kocok sebutir telur, campurkan dengan talas kukus. Aduk rata,
sisihkan. Campur pula tumis sayuran, aduk rata.
4. Bentuk adonan menjadi bulat panjang dengan bantuan plastik dan
sendok makan. Kocok sisa telur, celupkan adonan satu per satu, lalu
gulingkan ke dalam tepung roti.
5. Panaskan minyak dalam jumlah banyak, goreng kroket talas hingga
berwarna kuning kecoklatan. Angkat dan hidangkan panas dengan saus
cabai dan saus tomat botol.
Kroket Kerupuk Gulung
Bahan:
15 buah kerupuk udang digoreng, minyak goreng secukupnya, 1/2 buah
bawang bombay dicincang, 250 gram udang segar dikupas dan dicincang,
200 ml susu cair, 3 sdm tepung terigu, 2 butir telur, garam, merica,
pala dan gula secukupnya, 1 tangkai daun seledri dicincang.
Pelapis: 1 butir telur dikocok, 100 gram tepung panir.
Cara membuatnya:
1. Rendam kerupuk udang dalam sedikit air hingga agak lemas. Sisihkan.
2. Buat ragout udang : Panaskan 3 sdm minyak goreng, tumis bawang
bombay, masukkan udang cincang, masak hingga matang (berubah warna).
Tambahkan susu dan tepung terigu, aduk sampai mengental. Masukkan
telur yang sudah dikocok, bumbu-bumbu dan daun seledri, aduk.
3. Ambik selembar kerupuk yang sudah dilemaskan. Isi dengan ragout
udang. Gulung dan rekatkan dengan putih telur. Celupkan dalam telur
kocok, gulingkan dalam tepung panir.
4. Goreng dalam minyak goreng sampai kecoklatan. Sajikan dengan
sambal botol atau cabe rawit hijau.
Kroket Ikan
Bahan:
400 gram fillet ikan kakap, 90 gram margarin, 120 gram tepung terigu,
375 ml susu cair, 2 sdm irisan seledri, 10 cm bawang daun diiris
halus, 2 sdt perasan air jeruk nipis, 1 sdt garam halus, 1 sdt merica
bubuk,minyak untuk menggoreng.
Pembalut: 75 gram tepung terigu, 2 butir telur dikocok sebentar dan
100 gram tepung roti.
Cara membuatnya:
1. Haluskan daging ikan dengan blender.
2. Lelehkan mentega dalam wajan di atas api kecil. Masukkan tepung,
aduk hingga rata. Tuangi susu sedikit demi sedikit sambil diaduk
hingga adonan mengental. Angkat, tunggu sampai adonan dingin.
Masukkan ikan, seledri, dan daun bawang. Bu- buhi air jeruk nipis,
garam serta merica. Aduk hingga rata. 3. Siapkan dalam wadah yang
berbeda: tepung terigu, telur kocok dan tepung roti.
4. Ambil sesendok makan adonan dan bentuk bulat panjang. Gulirkan di
atas tepung, lalu celupkan sebentar ke dalam kocokan telur, lalu
lumuri dengan bubuk roti. Buat satu persatu hingga adonan habis.
5. Panaskan minyak dalam jumlah banyak, goreng kroket satu per satu
hingga berwarna kecoklatan. Angkat dan tiriskan diatas tisu dapur
agar minyaknya meresap. Sajikan hangat dengan sambal botol atau acar
ketimun.
posted by Inong
Various Croquette
source: mailing list file dapurbunda
source: Suara Karya Online
Croquette Aneka Rasa
Croquette which as we know it is from the potato croquettes
containing minced meat. Whereas croquettes can be made of other materials,
for example, taro or crackers. It was unique and still tasty.
Good luck!
Taro Croquette
Material:
Oil for sauteing and frying, 5 cloves of chopped red onion
fine, 2 cloves finely chopped garlic, sliced onion 10 cm
smooth, 100 grams of minced chicken meat, 50 grams prawns, peeled, chopped
smooth, cut the size of 50 grams of green beans 1 / 2 cm, 50 grams of cut 1 / 2 cm, 50
gram of fresh peas, 100 ml of liquid milk, powder 1 tsp salt, 1 tsp
granulated sugar 3 / 4 teaspoon pepper, 3 eggs, 300 grams of taro
steamed peeled and finely chopped, 100 grams of bread flour.
How to make:
1st. Heat oil, saute onion, garlic and spring onions
until fragrant. Enter minced chicken meat, chopped shrimp and cook
to change color. Enter also cut green beans, carrots and
peas, stirring frequently.
2. Add milk, salt, sugar and pepper. Stir well
and cook until the juices run out. Then lift.
3. Beat an egg, mix it with steamed taro. Stir well,
Set aside. Combine all vegetables and stir well.
4. Shape the dough into a long round with the help of plastic and
tablespoons. Beat the remaining egg, dip the batter one by one, then
roll into the breadcrumbs.
5. Heat oil in large quantities, fried taro croquettes until
brownish yellow. Remove and serve hot with sauce
chilli and tomato sauce bottle.
Roll Crackers croquettes
Material:
15 fruit fried shrimp crackers, cooking oil to taste, 1 / 2 fruit
chopped onion, 250 grams of fresh shrimp peeled and chopped,
200 ml milk, 3 tablespoons flour, 2 eggs, salt, pepper,
nutmeg and sugar to taste, 1 chopped celery stalk.
Glaze: 1 egg beaten, 100 grams of flour panir.
How to make:
1st. Soak the crackers in a little water until slightly limp. Set aside.
2. Make a ragout of shrimp: Heat 3 tablespoons oil, saute onion
onions, chopped shrimp enter, and cook until done (changing color).
Add milk and flour, stirring until thickened. Enter
the beaten eggs, spices and celery, stirring.
3. Pushes sheet of crackers that have been dilemaskan. Fill with ragout
shrimp. Roll up and glue it with egg white. Dip in egg
shake, roll in flour panir.
4. Fry in cooking oil until brown. Serve with
bottle chili sauce or green chilies.
Fish croquettes
Material:
Snapper fillets 400 grams, 90 grams of margarine, 120 grams of flour,
375 ml milk, 2 tablespoons chopped celery, sliced scallion 10 cm
smooth, 2 tsp juice of lime juice, 1 tsp fine salt, 1 tsp pepper
powder, oil for frying.
Pads: 75 grams of flour, 2 eggs beaten and briefly
100 grams of bread flour.
How to make:
1st. Puree in a blender the fish meat.
2. Melt butter in skillet over low heat. Add the flour,
mix well. Pour the milk gradually while stirring
until mixture thickens. Lift, wait until the batter is cold.
Enter the fish, celery, and green onions. Bu-buhi lime juice
salt and pepper. Stir until blended. 3. Prepare in container
different: wheat flour, beaten eggs and breadcrumbs.
4. Take a tablespoonful dough and elliptical shapes. Scroll on
of flour, then dip briefly into the beaten egg, then
coat with bread powder. Create one by one until the dough is finished.
5. Heat oil in large quantities, fried croquettes, one by one
until light golden brown. Remove and drain on kitchen paper
so that the oil is absorbed. Serve warm with chili sauce or pickle jar
cucumber.
sumber: Suara Karya Online
Kroket Aneka Rasa
Kroket yang selama ini kita kenal adalah kroket dari kentang yang
berisi daging cincang. Padahal kroket bisa dibuat dari bahan lain,
misalnya, talas atau kerupuk udang. Rasanya unik dan tetap enak.
Selamat mencoba!
Kroket Talas
Bahan:
Minyak untuk menumis dan menggoreng, 5 siung bawang merah dicincang
halus, 2 siung bawang putih dicincang halus, 10 cm bawang daun diiris
halus, 100 gram daging ayam giling, 50 gram udang kupas, cincang
halus, 50 gram buncis potong ukuran 1/2 cm, 50 gram potong 1/2 cm, 50
gram kacang polong segar, 100 ml susu cair, 1 sdt garam bubuk, 1 sdt
gula pasir 3/4 sdt merica bubuk, 3 butir telur ayam, 300 gram talas
kupas dikukus dan dihaluskan, 100 gram tepung roti.
Cara membuatnya:
1. Panaskan minyak, tumis bawang merah, bawang putih dan bawang daun
hingga harum. Masukkan daging ayam giling, udang cincang lalu masak
sampai berubah warna. Masukkan pula potongan buncis, wortel dan
kacang polong sambil diaduk.
2. Tambahkan susu cair, garam, gula pasir dan merica bubuk. Aduk rata
dan masak hingga kuah habis. Lalu angkat.
3. Kocok sebutir telur, campurkan dengan talas kukus. Aduk rata,
sisihkan. Campur pula tumis sayuran, aduk rata.
4. Bentuk adonan menjadi bulat panjang dengan bantuan plastik dan
sendok makan. Kocok sisa telur, celupkan adonan satu per satu, lalu
gulingkan ke dalam tepung roti.
5. Panaskan minyak dalam jumlah banyak, goreng kroket talas hingga
berwarna kuning kecoklatan. Angkat dan hidangkan panas dengan saus
cabai dan saus tomat botol.
Kroket Kerupuk Gulung
Bahan:
15 buah kerupuk udang digoreng, minyak goreng secukupnya, 1/2 buah
bawang bombay dicincang, 250 gram udang segar dikupas dan dicincang,
200 ml susu cair, 3 sdm tepung terigu, 2 butir telur, garam, merica,
pala dan gula secukupnya, 1 tangkai daun seledri dicincang.
Pelapis: 1 butir telur dikocok, 100 gram tepung panir.
Cara membuatnya:
1. Rendam kerupuk udang dalam sedikit air hingga agak lemas. Sisihkan.
2. Buat ragout udang : Panaskan 3 sdm minyak goreng, tumis bawang
bombay, masukkan udang cincang, masak hingga matang (berubah warna).
Tambahkan susu dan tepung terigu, aduk sampai mengental. Masukkan
telur yang sudah dikocok, bumbu-bumbu dan daun seledri, aduk.
3. Ambik selembar kerupuk yang sudah dilemaskan. Isi dengan ragout
udang. Gulung dan rekatkan dengan putih telur. Celupkan dalam telur
kocok, gulingkan dalam tepung panir.
4. Goreng dalam minyak goreng sampai kecoklatan. Sajikan dengan
sambal botol atau cabe rawit hijau.
Kroket Ikan
Bahan:
400 gram fillet ikan kakap, 90 gram margarin, 120 gram tepung terigu,
375 ml susu cair, 2 sdm irisan seledri, 10 cm bawang daun diiris
halus, 2 sdt perasan air jeruk nipis, 1 sdt garam halus, 1 sdt merica
bubuk,minyak untuk menggoreng.
Pembalut: 75 gram tepung terigu, 2 butir telur dikocok sebentar dan
100 gram tepung roti.
Cara membuatnya:
1. Haluskan daging ikan dengan blender.
2. Lelehkan mentega dalam wajan di atas api kecil. Masukkan tepung,
aduk hingga rata. Tuangi susu sedikit demi sedikit sambil diaduk
hingga adonan mengental. Angkat, tunggu sampai adonan dingin.
Masukkan ikan, seledri, dan daun bawang. Bu- buhi air jeruk nipis,
garam serta merica. Aduk hingga rata. 3. Siapkan dalam wadah yang
berbeda: tepung terigu, telur kocok dan tepung roti.
4. Ambil sesendok makan adonan dan bentuk bulat panjang. Gulirkan di
atas tepung, lalu celupkan sebentar ke dalam kocokan telur, lalu
lumuri dengan bubuk roti. Buat satu persatu hingga adonan habis.
5. Panaskan minyak dalam jumlah banyak, goreng kroket satu per satu
hingga berwarna kecoklatan. Angkat dan tiriskan diatas tisu dapur
agar minyaknya meresap. Sajikan hangat dengan sambal botol atau acar
ketimun.
posted by Inong
Various Croquette
source: mailing list file dapurbunda
source: Suara Karya Online
Croquette Aneka Rasa
Croquette which as we know it is from the potato croquettes
containing minced meat. Whereas croquettes can be made of other materials,
for example, taro or crackers. It was unique and still tasty.
Good luck!
Taro Croquette
Material:
Oil for sauteing and frying, 5 cloves of chopped red onion
fine, 2 cloves finely chopped garlic, sliced onion 10 cm
smooth, 100 grams of minced chicken meat, 50 grams prawns, peeled, chopped
smooth, cut the size of 50 grams of green beans 1 / 2 cm, 50 grams of cut 1 / 2 cm, 50
gram of fresh peas, 100 ml of liquid milk, powder 1 tsp salt, 1 tsp
granulated sugar 3 / 4 teaspoon pepper, 3 eggs, 300 grams of taro
steamed peeled and finely chopped, 100 grams of bread flour.
How to make:
1st. Heat oil, saute onion, garlic and spring onions
until fragrant. Enter minced chicken meat, chopped shrimp and cook
to change color. Enter also cut green beans, carrots and
peas, stirring frequently.
2. Add milk, salt, sugar and pepper. Stir well
and cook until the juices run out. Then lift.
3. Beat an egg, mix it with steamed taro. Stir well,
Set aside. Combine all vegetables and stir well.
4. Shape the dough into a long round with the help of plastic and
tablespoons. Beat the remaining egg, dip the batter one by one, then
roll into the breadcrumbs.
5. Heat oil in large quantities, fried taro croquettes until
brownish yellow. Remove and serve hot with sauce
chilli and tomato sauce bottle.
Roll Crackers croquettes
Material:
15 fruit fried shrimp crackers, cooking oil to taste, 1 / 2 fruit
chopped onion, 250 grams of fresh shrimp peeled and chopped,
200 ml milk, 3 tablespoons flour, 2 eggs, salt, pepper,
nutmeg and sugar to taste, 1 chopped celery stalk.
Glaze: 1 egg beaten, 100 grams of flour panir.
How to make:
1st. Soak the crackers in a little water until slightly limp. Set aside.
2. Make a ragout of shrimp: Heat 3 tablespoons oil, saute onion
onions, chopped shrimp enter, and cook until done (changing color).
Add milk and flour, stirring until thickened. Enter
the beaten eggs, spices and celery, stirring.
3. Pushes sheet of crackers that have been dilemaskan. Fill with ragout
shrimp. Roll up and glue it with egg white. Dip in egg
shake, roll in flour panir.
4. Fry in cooking oil until brown. Serve with
bottle chili sauce or green chilies.
Fish croquettes
Material:
Snapper fillets 400 grams, 90 grams of margarine, 120 grams of flour,
375 ml milk, 2 tablespoons chopped celery, sliced scallion 10 cm
smooth, 2 tsp juice of lime juice, 1 tsp fine salt, 1 tsp pepper
powder, oil for frying.
Pads: 75 grams of flour, 2 eggs beaten and briefly
100 grams of bread flour.
How to make:
1st. Puree in a blender the fish meat.
2. Melt butter in skillet over low heat. Add the flour,
mix well. Pour the milk gradually while stirring
until mixture thickens. Lift, wait until the batter is cold.
Enter the fish, celery, and green onions. Bu-buhi lime juice
salt and pepper. Stir until blended. 3. Prepare in container
different: wheat flour, beaten eggs and breadcrumbs.
4. Take a tablespoonful dough and elliptical shapes. Scroll on
of flour, then dip briefly into the beaten egg, then
coat with bread powder. Create one by one until the dough is finished.
5. Heat oil in large quantities, fried croquettes, one by one
until light golden brown. Remove and drain on kitchen paper
so that the oil is absorbed. Serve warm with chili sauce or pickle jar
cucumber.
No comments:
Post a Comment