Bola-bola Kentang Keju (Potato Cheese Balls)

Untuk 4 porsi

Bahan:

• 350 gram Kentang, kukus hingga empuk, haluskan
• 25 gram Mentega
• 2 sdm Susu Bubuk
• 1/4 sdt Garam
• 1 Kuning Telur
• 1 butir Telur Kocok
• 100 gram Tepung Terigu
• 100 gram Tepung Roti
• 100 gram Keju Mozzarella, potong dadu 1 1/2 cm
• Minyak untuk menggoreng

Cara Membuat:

1. Campur dan aduk rata kentang dengan mentega, susu, garam, dan kuning telur.
2. Bentuk bulat dan isi dengan keju mozzarella.
3. Gulingkan dalam terigu, celup dalam telur kocok lalu lapisi dengan tepung roti.
4. Goreng dalam minyak panas.
5. Panggang: Olesi minyak lalu panggang dalam oven hingga matang.

REF: Olahan Kentang untuk Bayi & Balita, Inti Krisnawati, Gramedia, 2009

Fish Chips

Serve: 4 portions

Ingredients:

• 400 gram Snapper fillets, cut into 4 slices
• 1/4 teaspoon Pepper
• 4 slices Cheddar singles, cut into 2 pieces
• 150 gram Flour
• 200 ml cold Carbonated drink
• Flour for sprinkling
• Cooking oil

Direction:

1. Beat fillets until flat. Sprinkle with pepper.
2. Put 4 slices of cheddar singles in every fillets. Rolls carefully, pin with toothpicks to keep a good shape.
3. Dissolve flour with carbonated drink, set aside.
4. Sprinkle fillets with flour, dip into batter.
5. Fry over medium heat until golden brown.
6. Remove toothpicks from rolls. Serve immediately.

Tips:

Use fresh fish fillet to get excellent taste.

REF: KRAFT Recipe Card, Festival Kejumoo, 2009

Eggrolls

Serve: 4 portions

Ingredients:

• 4 Eggs
• 125 gram grated Cheddar Cheese
• 25 gram chopped Spinach
• 1 teaspoon Mustard
• 4 tablespoon Mayonnaise
• 3 tablespoon Tomato Ketchup
• 100 gram grilled Chicken breast, peeled, roughly tear off
• Cooking Oil
• Salt & Pepper to taste

Direction:

1. Mix well egg, 50 gram grated cheese, spinach, mustard, salt and pepper.
2. Heat cooking oil. Pour batter, make thin omelet until cooked and fragrant. Set aside.
3. Mix mayonnaise and tomato ketchup. Basting every omelet with it.
4. Sprinkle remaining grated cheese and chicken breast.
5. Rolled omelet carefully. Cut into pieces.
6. Serve immediately.

Tips:

Wrap omelet with aluminium foil, set aside for 5 minutes to make perfect rolls.

REF: KRAFT Recipe Card, Festival Kejumoo, 2009

Perkedel Ikan Salmon (Salmon Potato Cake)

Untuk 10 buah

Bahan:

• 250 gram Kentang, kukus hingga empuk, haluskan
• 100 gram daging Salmon, kukus, angkat, tiriskan, suwir-suwir
• 1/2 sdt Garam
• 1/4 sdt Merica Hitam
• 1/4 sdt Gula
• 2 batang Seledri, iris halus
• 2 siung Bawang Putih, cincang halus
• 25 gram Mentega
• 1 Kuning Telur
• 1 butir Telur, kocok lepas

Cara Membuat:

1. Aduk rata semua bahan kecuali 1 butir telur kocok. Bentuk oval pipih.
2. Gulingkan di kocokan telur. Goreng hingga matang.
3. Panggang: setelah dibentuk, letakkan di dalam loyang yang telah diolesi minyak zaitun/goreng, lalu panggang dalam oven hingga matang.

REF: Olahan Kentang untuk Bayi & Balita, Inti Krisnawati, Gramedia, 2009

Corn Soup

Serve: 6 portion

Ingredients:

• 3 tablespoon Cooking Oil
• 4 pieces Chicken Sausages, roughly chopped
• 1 Onion, roughly chopped
• 1500 ml Chicken Broth
• 100 gram Potatoes, diced
• 300 gram fresh Sweet Corn
• 100 gram grated Cheddar Cheese
• 3 slices White Bread, basting with butter, diced, toasted. For Crouton.
• Frozen Carrot and Peas, ready to use
• Salt and Pepper to taste.

Direction:

1. Heat 1 tablespoon oil, saute chopped sausages until fragrant. Set aside.
2. Heat remaining oil, saute onion. Add salt and pepper.
3. Pour chicken broth, stir to boil.
4. Add potatoes, stir to boil.
5. Add 200 gram corn, cook until soft. Set aside.
6. Process corn soup into blender until smooth.
7. Pour blend soup onto pan, reheat.
8. Add remaining corn, sausages saute, grated cheese and frozen veggies. Stir well until cooked.
9. Serve hot with crouton topping.

Tips:

• Potatoes and corn is use to thickened the soup. Use mature and smooth potato.
• Topping can also use potato chips.

REF: KRAFT Recipe Card, Festival Kejumoo, 2009

Rollade (Meat Rolls)

Serving: 4 portion

Ingredients:

• 425 gram Sukiyaki Beef
• 4 slices Cheddar Singles, cut into 2 pieces
• 150 gram Cheddar Cheese, cut 1 cm x 1 cm x beef length
• 150 gram Carrots, steam, cut lengthwise
• 2-3 tablespoon Butter/Margarine
• 1 tablespoon Cooking Oil
• 1 tablespoon Flour
• 150 ml Milk
• 1/8 teaspoon Nutmeg
• Salt and Pepper to taste

Direction:

1. Spread 2 slices of meat, sprinkle with pepper.
2. Cover the beef with 2 slices cheese singles, put 1 piece cheddar cheese and 1 piece carrot on top. Roll meat and tie with cotton yarn.
3. Heat butter and cooking oil. Fry meat rolls until golden brown.
4. Cut cotton yarn. Set aside.
5. Sauce: Add flour into used pan, mix well until cooked. Pour milk into it.
6. Add salt, pepper, nutmeg. Stir quickly until cooked and thickened.
7. Serve meat rolls with sauce.

Tips:

Sukiyaki beef is very thinly sliced meat, ready to use. If you can't find it, use thin sliced frozen tenderloin.

REF: KRAFT Recipe Card, Festival Kejumoo, 2009

Rocky Road

Serving: 30 pcs

Ingredients:

• 200 gram Milk Cooking Chocolate, roughly chopped
• 200 gram Dark Cooking Chocolate, roughly chopped
• 25 gram unsalted Butter / Margarine
• 75 gram Cheddar Cheese, diced
• 100 gram Cheddar Cheese, grated
• 50 gram Vanilla Cookies, roughly chopped
• 100 gram roasted Cashew Nuts, roughly chopped
• 50 gram Raisin
• 12 slices Cheese singles
• 50 gram Milk Cooking Chocolate, melted for garnish

Direction:

1. Cover mold/cake pan with plastic.
2. Boil water in a pan. Set aside.
3. Add cooking chocolate in separate stainless steel bowls.
4. Put bowls in hot water pan, stir until chocolate melted.
5. Add Cheddar Cheese diced and remaining ingredients, stir well.
6. Pour some batter onto cake pan. Put 6 slices Cheese singles over, then cover with remaining batter.
7. Put the remaining 6 slices Cheese singles on top. Chill until hardened.
8. Cut into pieces. Garnish with melted chocolate.

Serving Suggestion:

Serve with vanilla ice cream or other flavors.

REF: KRAFT Recipe Card from Festival Kejumoo, 2009

Bento Style Lunch

Ingredients:

• 100 grams steam Rice
• 1 sheet Nori (dried seaweed)
• 2 Eggs for omelet

Side dish:

• 2 pcs Shrimp fried
• 2 pcs Sausages
• 25 grams mixed Veggie
• 50 grams steam Broccoli
• 25 grams steam Carrots
• 1 Egg

Direction:

1. Prepare Cool N Chic to place the Bento.
2. Form Rice with round cake pan (or small bowl). Garnish with omelet and nori.
3. Place shrimp and sausages in one place, veggies in another.
4. Bento Style is ready to accompany your kids everywhere :)

REF: Ezyliving Magazine, April-Juni, 2010

Cool N Chic Rp 188,000

Fun Poffertjes

Ingredients:

• 200 grams Flour
• 1 teaspoon instant Yeast
• 1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 Egg Yolk
• 350 ml Milk
• 50 grams Castor Sugar
• 50 grams grated Cheese
• 25 grams fresh Strawberry
• Margarine / Butter

Direction:

1. Mix flour, yeast, baking powder and salt. Add egg yolk.
2. Mix all together while pouring the milk until batter is soften. Set aside for 30 minutes.
3. Prepare poffertjes mold, basting with margarine/butter. Heat the mold.
4. Pour batter into mold. Cook until it turn golden.
5. Serve with grated cheese or castor sugar topping. Garnish with strawberry.

REF: Ezyliving Magazine, April - Juni, 2010

Cozynest (3) Rp 135,000

Lemon Strawberry & Cherry Vanilla Smoothie

English please click the pic

LEMON STRAWBERRY SMOOTHIE

1 buah Lemon dikupas dan dibuang bijinya

4 buah Strawberry besar

1 sendeok teh Gula

1/8 cangkir Air

8 buah Es Batu

1 sachet Lacto-Fiber 10 gram

Masukkan dan blender semua bahan menjadi satu. Tuang ke dalam Lemon Fruit Tumbler dan sajikan segera.

Manfaat Nutrisi:

Kandungan asam pada Lemon berfungsi sebagai antibiotic yang melindungi terjadinya infeksi dan menjaga kadar gula dalam darah.

CHERRY VANILA SMOOTHIE

2/3 cangkir Cherry segar atau beku, buang bijinya

4 oz (120 ml) Light Yoghurt rasa Vanilla atau Cherry

1/4 cangkir Jus Cranberry

1/4 sendok teh Vanilla

4 buah Es Batu

1 sachet Lacto-Fiber 10 gram

Masukkan dan blender semua bahan menjadi satu. Tuang ke dalam Cherry Fruit Tumbler. Sajikan segera.

Manfaat Nutrisi:

Cherry mengandung phytochemichal yang dapat mengurangi proses pembengkakkan, menurunkan kadar kolesterol, mencegah bakteri dan memperbaiki kesehatan jantung.

REF: Fruity Smoothie Recipe Card, Tupperware Malaysia, 2010

Lacto-Fiber 12 sachets: Rp 153,000

Peach & Grape Fizz Smoothie

English please click the pic

PEACH SMOOTHIE

1 buah Peach, potong 4, buang bijinya

1/2 cangkir Jus Jeruk

4 buah Es Batu

1 sachet Lacto-Fiber 10 gram

Blender semua bahan menjadi satu. Tuang ke dalam Peach Fruit Tumbler. Sajikan segera.

Manfaat Nutrisi:

Buah Peach memiliki kandungan serat tinggi yang dapat menurunkan kadar kolesterol dan menjaga gula darah.

GRAPE FIZZ SMOOTHIE

1 cangkir Anggur Merah beku

1/3 cangkir Jus Anggur

1/3 cangkir Air Soda

1 sachet Lacto-Fiber 10 gram

Petik anggur dari batangnya dan simpan dalam lemari es selama semalam. Masukkan semua bahan dan blender menjadi satu. Tuang ke dalam Grape Fruity Tumbler. Sajikan segera.

Manfaat Nutrisi:

Anggur mengandung antioksidan flavonoid yang dapat melindungi kerja jantung dan meningkatkan kerja otak.

REF: Fruity Smoothie Recipe Card, Tupperware Malaysia, 2010

Lacto-Fiber 12 sachets: Rp 153,000

Beef/Chicken Broth

Ingredients:

Beef Broth:

• 1 liter Water.
• 250 grams Beef less fat.
• 1/4 teaspoon round Pepper, crushed.
• 5 Shallots, peeled.

Chicken Broth:

• 1 liter Water.
• 450 grams Chicken.
• 1/2 teaspoon round Pepper, crushed.
• 1/2 Onion, cut into 4.
• 1/2 teaspoon Salt.

REF: Tupperware Indo Catalog, May 2010

Mini Freezermate with Dial (2) Rp 101,000

Onion Pancakes

Ingredients:

• 2 cups of Bread Flour (all-purpose flour may be substituted), plus more dusting.
• 1 teaspoon of Salt.
• 2 teaspoon of Sesame Seed Oil.
• a cup of warm Water.
• 3/4 cup finely sliced Spring Onion.
• 2 big Yellow Onion finely sliced.
• Vegetable Oil for frying.

Direction:

1. Stir the flour and salt in Legacy Floria Soup Server. Make a well in the center and pour in the sesame seed oil and a cup of warm water (you can use boiling water to make chewy texture). Mixed until everything comes together to form a ball.
2. Turn out the dough onto lightly flour surface. Kneed by hand for about 5 minutes. The dough should be soft but not sticky. Let the dough rest for about half an hour.
3. Roll out the dough into log and cut into eight to ten equal pieces. Take one piece and, with rolling pin, form into a flat thin circle about 7 inches in diameter.
4. Place a tablespoon full of spring onion and onions on the flattered dough. Starting at the edge nearest you, roll the dough outward to form a "cigar" pressing lightly to make the dough longer and thinner.
5. Lift one end of the rolled dough and swift to form a coil. Flatten with a rolling pin. Repeat until all the dough pieces have been filled, rolled and flattened.
6. Over medium heat, fry the pancakes in TupperChef Fryer, two or three at a time, until golden brown in pieces. Flip halfway through the cooking to brown the other side as well. Drain on paper towels.
7. Cut the onion pancakes into wedges and serve with chili sauce. Garnish with basil or mint leaf.

REF: Onion Keeper Recipe Card, Tupperware Malaysia 2010

Legacy Floria Serving Set Rp 380,000 (July promo)

TupperChef Fryer with Glass Cover Rp 790,000

Onion Soup with Garlic Toast

Ingredients:

Onion Soup

• 6 cups Yellow Onions, sliced
• 2 tablespoon Vegetable Oil
• 2 cans Beef Broth (14 1/2 oz each)
• 1/2 teaspoon dried Thyme
• 1/8 teaspoon Black Pepper
• dash Cayenne Pepper
• 2 tablespoon Parsley, minced

Garlic Toast

• 1 Baguette
• chopped Garlic
• Butter
• grated Parmesan Cheese (or others)

Direction:

1. Saute Onion in TupperChef Fryer about 30 minutes or until onions are golden brown in color. Add Broth, Thyme and Peppers. Bring mixture to boil, reduced heat, and simmer for 15 minutes.
2. Garlic Toast: Butter one side of each 4 slices of Baguette, sprinkle with grated Parmesan cheese and chopped Garlic. Toast until golden brown.
3. Onion Bowl: Peel cutter layers of 4 large onions, but leave one or two layers of skin intact. Slice top 1/4 onion and discard. Sliced thin layer of bottom so onion will be even and level on the bottom. Cut an "X" in center of onion and carefully remove inner portion, leaving at least 2 layers on the outer edge. Fill with onion soup.

Serving Suggestion:

Serve in Legacy Floria Bowls (Malaysia) / Carnatia Bowls (Indonesia).

REF: Onion Keeper Recipe Card, Tupperware Malaysia 2010

TupperChef Fryer with Glass Cover Rp 830,000

Legacy Floria Bowls (4) Rp 74,000

Baked Onion Rings

Ingredients:

• 1 1/2 cup mashed Corn Flakes
• 2 teaspoons Sugar
• 1 teaspoon Paprika
• 1/4 teaspoon seasoned Salt
• 1/4 teaspoon Garlic powder
• 2 large Sweet Onion
• 2 Eggs
• Oil

Direction:

• In a bowl, combine corn flakes, sugar, paprika, salt and garlic powder to make crumb mixture. Set a side.
• Cut onions into half-inch thick slices.
• Separate into rings, saving small rings for another use.
• In another bowl, beat eggs substitute until it's frothy.
• Deep the onion rings into eggs, then into crumb mixture, coating thoroughly.
• Place in a single layer in baking sheets that have been sprayed with non fat cooking spray.
• Bake at 190 degree Celcius for about 18 minutes, or until th onions are tender and coating is crispy.

REF: Onion Keeper Recipe Card, Tupperware Malaysia 2010

Legacy Floria Serving Set Rp 380,000 (July promo)

TupperChef Fryer with Glass Cover Rp 790,000

Chicken Broccoli with Honey

Ingredients:

• 2 tablespoon Cooking Oil
• 2 cloves of Garlic, finely chopped
• half Onion, finely chopped
• 1 teaspoon Ginger, minced
• 1 Spring Onion, sliced
• half Chicken, cuts into cubes
• 2 tablespoon Honey
• 1 florets of Broccoli, cuts into small florets

Directions:

• Heat oil over medium heat, saute garlic, onions and ginger until fragrant.
• Add chicken, cook until color changed.
• Stir in honey, spring onion, salt and pepper. Stir well. Add Broccoli.
• When all ingredients cooked, take off heat and placed in Serving Dish with Colander from Carnatia Collection.

REF: Ezyliving Magazine, Indonesia, Apr-Jun 2009

Mie Acar (Pickle Noodle)

Bahasa mohon klik gambar

Ingredients:

• 200 grams Noodles doused in hot water, let stand for few minutes, then drain.
• 4 medium cubes of Tofu, cuts into small cubes and fried.
• 30 grams Bean Sprouts, doused in hot water, then drain.

Pickle:

• 2 Cucumbers, seeded, sliced 1/2 cm thick.
• 1/4 teaspoon Salt.
• Vinegar to taste.
• 1 tablespoon Sugar.

Sauce:

• 2 cloves of Garlic, mashed with 1/2 teaspoon Salt.
• 200 ml Water.
• Sweet Soy Sauce to taste.
• Vinegar to taste.

Topping: Fried Shallots

Complements: Chili sauce

Serving Suggestion:

Placed noodle, bean sprout, tofu and pickles in a bowl. Add sauce then sprinkled with topping. Serve with chili sauce.

REF: Tupperware Indonesia Catalog, July 2010