Tag Archives: Baked

Hoisin Sauce Baked Chicken Recipe

The cold weather has been pretty insane lately, and here in Minnesota, the average day time temperature hovers around – 20 Celsius ( < 0 Fahrenheit!). It is the first time my life to ever experience such extreme cold winter, which by the way is business as usual around here. With such weather, I have been busy making good use of my oven to bake cookies, cakes, and yup, chicken. So today I am going to share with you a really simple and delicious recipe for hoisin sauce baked chicken.

Hoisin Sauce Baked Chicken

What goes into this hoisin sauce baked chicken?

All you need to do is gather some everyday pantry ingredients to marinate the drumsticks. Most of the time I preheat the oven once the chicken starts to marinate, and by the time the oven reaches its desired temperature, the chicken is more than ready to be baked.

For the fresh ingredients, you will need:

  • 8-10 pieces of chicken drumsticks
  • 1 1/2 teaspoon lime juice

The lovely hoisin sauce is made from common pantry ingredients:

  • 4 tablespoon hoisin sauce
  • 3 tablespoon tomato ketchup
  • 1 tablespoon kecap manis (Indonesian sweet soy sauce)
  • 1/2 – 1 tablespoon chili powder
  • 1/2 teaspoon ginger powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon oil

If you don’t have kecap manis, you can substitute with 1 tablespoon regular soy sauce + 1 tablespoon dark brown sugar.

Hoisin Sauce Baked Chicken

Hoisin Sauce Baked Chicken

How do I bake the chicken?

As long as you have the chicken at room temperature, I consider this pretty much an emergency instant recipe that happens to be awesomely delicious. Here’s the baking process:

  1. Mix together chicken with all the ingredients. Marinate or 30 minutes.
  2. Preheat oven to 180 Celsius (350 Fahrenheit), and line a baking pan with aluminum foil.
  3. Transfer the marinated chicken to prepared pan, and reserve any leftover marinating sauce for basting.
  4. Bake for 80-90 minutes, or until chicken is fully cooked. Please flip the chicken halfway, and baste with reserved marinade.
  5. Serve the chicken hot with steamed white rice.

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Easy Tender Baked Meatballs Recipe

Meatballs are universally loved, and this easy tender baked meatballs recipe is just about the easiest and the most reliable way to produce juicy tender meatballs with your oven. I like using a mixture of 50% beef and 50% pork to make my meatballs, but the great thing about this recipe is that you can use any meat mixture of your choice. You can try with all beef, all pork, a combination of beef/pork/turkey/chicken, or even veal if you are feeling luxurious.

Easy Tender Baked Meatballs

Browned first (or not)

I tend to simply stick my meatballs directly into the oven since it is the easiest way. But if you fall into the camp of people that must have crispy outer skin for your meatballs, you can brown your meatballs first in a frying pan prior to baking them. If you choose to brown your meatballs, you will need to reduce the baking time to about 15 minutes instead of the stated 30 minutes.

Easy Tender Baked Meatballs

Easy Tender Baked Meatballs

Some substitutions

Obviously you can use whatever meat you have at home. But what about the rest of the ingredients? Here are my two cents. For a more scrumptious meatball, feel free to add some sliced mushrooms when you sauté your onions and garlic. If you are out of mayo, you can use cream cheese or yoghurt (greek preferably). You can use regular bread crumbs instead of Japanese panko. Sriracha or hot sauce instead of Dijon mustard. Just play around with what you have at home and hopefully you will always be able to produce great tasting meatballs 🙂

Easy Tender Baked Meatballs

Easy Tender Baked Meatballs

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Oven Baked Garlic Butter Naan Bread Recipe

Several posts ago I shared my stove top naan bread recipe. Real naan bread is made in a tandoor, which I am sure almost no one has it at home. The next best tool is to use oven at a very high heat to make this oven baked garlic butter naan bread. If you love naan, please give this easy recipe a try 🙂 If you don’t like garlic in your naan, just take the garlic out and follow the rest of the recipe as is.

Oven Baked Garlic Butter Naan Bread

No Egg in Naan

When I posted my original stove top naan bread recipe, some of my Indian blogger friends gently pointed out that most people don’t use egg in their naan. Once I receive enough sage advices from my more expert friends, I present to you this updated recipe. This time around, no egg!

Oven Baked Garlic Butter Naan Bread

Oven Baked Garlic Butter Naan Bread

More Garlic or No Garlic

Do you prefer garlicky bread? If you are like me who love garlic in their bread, and don’t mind having a bit of garlic breath after a meal, feel free to add up to 2 cloves of grated garlic. 1 clove of garlic is just enough to give you a hint of garlic in your bread. If you hate garlic, just don’t use any in your naan dough. Regardless of how many cloves of garlic to use, your bread should come out beautifully.

Oven Baked Garlic Butter Naan Bread

Oven Baked Garlic Butter Naan Bread

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Bakwan Jagung Panggang – Baked Corn Fritters Recipe

Bakwan Jagung Panggang – Baked Corn Fritters

The moment summer comes and fresh corns flood the market is the time I start cooking up batches upon batches of bakwan jagung (Indonesian corn fritters).

I don’t mind a bit of deep frying every so and then, but I have received quite a fair amount of requests to create oven-baked version of bakwan jagung.

After a bit of experimentation, I think I can say I have come up with a delicious baked version for bakwang jagung. I hope you will give it a try and let me know what you think.

Bakwan Jagung Panggang - Baked Corn Fritters

Bakwan Jagung Panggang – Baked Corn Fritters

Kaffir lime leaves, coriander, and turmeric

These corn fritters are made with fresh corns, shallots, garlic, kaffir lime leaves, coconut milk, eggs, all-purpose flour, coriander powder, turmeric powder, and salt.

My regular bakwan jagung recipe doesn’t use kaffir lime leaves, coriander powder, nor turmeric powder.

If you prefer, you can certainly stick to the more common seasoning, using scallions (Indonesian: daun bawang) and Chinese celery (Indonesian: daun seledri) instead of kaffir lime leaves.

Coriander is such a ubiquitous seasoning in Indonesia, and it is actually very common in regular bakwan jagung too. As for turmeric, I use it mainly to boost the color, plus it is supposed to be good for you!

Bakwan Jagung Panggang - Baked Corn Fritters

Bakwan Jagung Panggang – Baked Corn Fritters

Bake in a standard muffin pan

To emulate the shape of regular bakwan jagung, I opt to bake the bakwan in a standard muffin pans.

You would want to really grease and flour each of the muffin cup to make the fritters easier to release.

Also, since each and every corn differs in size, make sure to cook the fritters until fully cooked and not just purely relying on my baking time. 🙂

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Kroket Panggang Daging Jamur – Beef and Mushroom Baked Croquette Recipe

Components of a baked croquette: (1) Mashed potatoes ingredients: potatoes, egg yolk, butter, salt, pepper, and nutmeg. (2) Ground beef filling ingredients: ground beef, mushroom, onion, garlic, butter, parsley, salt, sugar, and pepper. (3) Mashed potatoes. (4) Ground beef filling.

Indonesian kroket (croquette) conjures an image of deep-fried cylindrical finger food with a savory meat filling wrapped in mashed potato, coated in egg and bread crumbs.

As much as I love the traditional version, I have to admit that it takes time and patience to shape individual croquette. Also, there are days that I simply don’t feel like deep frying. When such a day coincides with my craving for croquette, I turn on my oven and bake myself this kroket panggang (baked croquette).

Though you can definitely use my previous croquette recipe to make the baked version, today I am going to share another croquette recipe, kroket panggang daging jamur – beef and mushroom baked croquette.

Assemble the croquette: (1) Arrange meat filling in a cast-iron pan. (2) Cover the filling with an even layer of flavored mashed potatoes. (3) Brush the mashed potatoes with egg yolk. (4) Sprinkle with a panko breadcrumb and parmesan mixture.

Assemble the croquette: (1) Arrange meat filling in a cast-iron pan. (2) Cover the filling with an even layer of flavored mashed potatoes. (3) Brush the mashed potatoes with egg yolk. (4) Sprinkle with a panko breadcrumb and parmesan mixture.

What do you need to prepare Indonesian kroket panggang/baked croquette?

There are two components to a baked croquette, the mashed potatoes for the skin, and the meat filling.

For the mashed potatoes skin, you will need: potatoes (steamed/boiled until tender enough to be mashed), unsalted butter, salt, pepper, nutmeg, and egg yolk.

Simply combine mashed potatoes with unsalted butter, salt, pepper, nutmeg, and egg yolk. This is our croquette skin made from flavored mashed potatoes.

For the meat filling, you will need: unsalted butter, diced onion, minced garlic, ground beef, diced mushroom, salt, pepper, sugar, and chopped fresh parsley.

Heat butter in a frying pan over medium-high heat, then sauté onion and garlic until fragrant. Add ground beef and mushroom, stir until beef is no longer pink. Season with salt, pepper, and sugar. Lastly, add chopped fresh parsley and gently stir to mix.

How do you assemble kroket panggang/baked croquette?

Assembling kroket panggang is super easy. The very first thing you need to do is to choose the vessel you want to bake the croquette in. You can use an 8-inch or a 9-inch square baking dish, or a 12-inch cast-iron skillet like what I did.

Once that is decided, you simply need to do the following:

  1. Lightly grease the baking dish/cast-iron skillet.
  2. Arrange the meat filling in a baking dish/a cast-iron skillet.
  3. Cover the meat filling with the flavored mashed potatoes.
  4. Brush the mashed potatoes with an egg yolk.
  5. Sprinkle with a 2:1 mixture of panko breadcrumb and parmesan cheese.

The assembled croquette is now ready to be baked. Easy and super fuss-free compared to traditional kroket, right? 🙂

Freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

Freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

Baking and serving kroket panggang

Here is what you need to do to bake the croquette.

  1. Preheat oven to 180 Celsius (350 Fahrenheit).
  2. Bake the croquette for 50 minutes.
  3. If the top is not golden brown yet, turn on the oven broiler to brown the top. It will be brown at no time at all, so be vigilant when you do this. I usually only need at most 3 minutes to get the desired golden brown color.

Once the croquette is baked, it will be super tempting to serve it immediately. I would advise letting the croquette rests for 15 minutes before slicing and serving. This way, the croquette will be able to hold its shape so much better.

A slice of freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

A slice of freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

Tips and tricks to prepare baked croquette

Make ahead

You can prepare and assemble the baked croquette ahead of time. Make it the night before or on the morning of, then store the assembled croquette covered in the fridge. Simply bake it right before you want to serve it.

Storage

Once baked, this dish can be stored in the fridge. I have previously stored the leftover for up to 5 days in a covered air-tight container.

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Baked Salmon in Garlic and Ginger Recipe

Baked salmon in garlic and ginger, garnished with sesame seeds, and served with cherry tomatoes.

My family loves it whenever I prepare salmon dishes for them, and they are among my most requested recipes.

I always indulge them since my salmon recipes are all super simple and don’t require a whole lot of ingredients to prepare, and this recipe for baked salmon in garlic and ginger is no exception.

If salmon is one of your favorite food, you need to try my recipes for salmon teriyaki, broiled miso salmon, and broiled spicy miso mayo salmon.

Ingredients for baked salmon in garlic and ginger: salmon fillets with skin on, garlic, ginger, soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper.

Ingredients for baked salmon in garlic and ginger: salmon fillets with skin on, garlic, ginger, soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper.

Ingredients for the salmon with garlic and ginger

1. Salmon fillets

We will need some salmon fillet with skin on. I am using some Alaska sockeye salmon fillets in the photos, hence the bright red color of the fish. 🙂

2. Aromatics

For the aromatics, we will need garlic and ginger.

3. Sauces and seasonings

We will also need soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper.

Marinate salmon fillets with grated garlic, grated ginger, soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper for at least 2 hours.

Marinate salmon fillets with grated garlic, grated ginger, soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper for at least 2 hours.

Marinating the fish

Start by patting dry the salmon fillets with a kitchen towel or paper towel and place them in a mixing bowl.

Grate the ginger and garlic, then gently rub the fillet with the grated ginger and garlic.

Add the remaining sauce and seasonings (soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper) to coat the salmon fillets.

Wrap the bowl with a plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Bake salmon fillet in a 190 Celsius (375 Fahrenheit) for 12-15 minutes.

Bake salmon fillet in a 190 Celsius (375 Fahrenheit) for 12-15 minutes.

Baking the salmon

Remove the marinated salmon from the fridge and let the fillets return to room temperature before baking.

Preheat the oven to 190 Celsius (375 Fahrenheit). Line a baking sheet with aluminum foil and brush the aluminum foil with a little olive oil to prevent sticking.

Scrape off excess marinade from the salmon, and arrange them on the baking sheet, skin side down.

Bake for 12-15 minutes, or until the fish is cook. Optionally, turn on the broiler at the end to slightly char the surface.

Serving the salmon

Arrange baked salmon fillets on a serving plate. Garnish with toasted sesame seeds, chopped scallions/cilantro, and cherry tomatoes.

Serve immediately with steamed white rice.

Serve the salmon immediately with some steamed white rice.

Serve the salmon immediately with some steamed white rice.

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Triple Chocolate Baked Donuts | Donat Panggang Coklat Super Yummy

Donat panggang coklat dengan glassing lelehan coklat yang melimpah, duh nggak nahan banget.

Suka banget sama yang namanya donat tapi paling males kalau harus berurusan dengan goreng menggoreng, cipratan minyak dan sisa minyak yang banyak jadi beberapa alasan yang sering menggagalkan niat bikin donat sendiri. Disamping faktor gorengan yang lumayan menyumbang kadar kolesterol darah. 

Nah beberapa waktu belakangan jadi kepikiran kenapa nggak nyoba resep donat yang dipanggang bukan digoreng ? browsing sana sini akhirnya ketemu beberapa resep dan setelah dibaca detailnya saya putuskan untuk mencoba resep triple chocolate baked donuts dari blognya onesarcasticbaker.

Dari bahan-bahannya aja udah keliatan sih kalau donat panggang ini bakal nyoklat banget karena ada chocochips, cocoa powder dan lelehan coklat untuk glassingnya. Kebayang nggak nikmatnya makan donat yang nyoklat banget ditemani secangkir kopi tanpa pusing mikirin cipratan minyak atau sisa minyak mau diapain lagi. 

Kebetulan saya punya stok dark coklat 99 % yang sugar free dan white coklat yang lebih manis jadi untuk glassingnya saya campur kedua coklat ini dengan perbandingan 60: 40 dimana 60 nya untuk dark coklat dan 40 nya untuk white coklat supaya rasanya tidak terlalu manis. Untuk melelehkan coklat supaya hasilnya shinny gunakan metode double boil dengan memastikan tidak ada tetesan air yang jatuh ke dalam lelehan coklat. Jika punya microwave bisa juga melelehkan dengan microwave dan jauh lebih praktis, set microwave perlahan mulai dari 1 menit sambil cek apakah coklat sudah melted atau belum. jika sudah segera diaduk hingga meleleh sempurna dan siap digunakan.

donat panggang coklat dengan topping coklat leleh melimpah

Donat ini bisa disimpan di freezer jika tidak disajikan sekaligus, simpan donat tanpa topping dalam plastik clip atau wadah kedap udara dan panaskan atau defrost sesaat sebelum disajikan. Karena bahannya yang sudah banyak banget mengandung coklat jadi tanpa toppingpun donat panggang ini sudah enak banget. Cocok untuk sajian tamu di rumah atau untuk diberikan kepada orang terdekat. Tinggal dikemas dengan cantik bisa jadi oleh-oleh yang pasti disukai.

By the way chocolate baked donuts ini sekaligus merupakan percobaan pertama saya baking menggunakan oven Signora la Belle. Kebetulan baru saja ganti oven karena oven yang lama kekecilan dan sudah 6 tahun dipakai jadi mungkin sudah saatnya diganti. Berkat saran dan masukan dari ibu guru Arni akhirnya saya jatuhkan pilihan ke oven keluaran terbaru dari Signora ini.

perdana nyobain baking dengan oven Signora la belle

donat panggang yang nyoklat banget, sebelum diisi topping sudah enak

So far semuanya oke, memang banyak perbedaan dengan pengaturan atau tombol pada oven sebelumnya, dimana la belle ini memiliki 4 knob tombol putar, 2 tombol untuk mengatur suhu atas dan bawah, 1 tombol timer, dan satu lagi tombol pilihan menu mau api atas, api bawah, keduanya  ataupun roastery. Poin minus yang saya tangkap dari oven ini setelah 3 kali pakai adalah suaranya yang lumayan keras, detikan suara timer dan pengapian ovennya lumayan terdengar sepanjang proses pemanggangan. Bukan masalah sih, tapi jika dibanding dengan oven yang lama la belle ini bisa dibilang jauh lebih berisik heheheheh.

Karena belum nyobain semua fiturnya terutama roastery jadi saya belum bisa kasi ulasan lengkap mengenai Sigonara La Belle ini ya,  tapi soon setelah dicobain semua pasti saya share reviewnya supaya bisa jadi bahan acuan dan pertimbangan bagi teman-teman yang mungkin sedang hunting oven baru juga.

RESEP TRIPLE CHOCOLATE BAKED DONUTS

adapted from onesarcasticbaker.com

(untuk 14-15 buah donat panggang)

Bahan-Bahan:

  • 2/3 cup coklat bubuk (57 gram)
  • 1 3/4 cup terigu protein sedang ( 206 gram)
  • 3/4 sdt kopi bubuk tanpa ampas / espresso powder (optional)
  • 1 1/4 cup brown sugar (266 gram)
  • 1 sdt baking powder
  • 3/4 sdt garam
  • 1 cup coklat chips (170 gram)
  • 2 butir telur ukuran besar
  • 3/4 cup susu cair (180 ml)
  • 2 sdt  vanilla ekstrak
  • 2 sdt vinegar ( saya pakai lair jeruk lemon)
  • 1/2  cup unsalted butter, lelehkan atau 1/3 cup minyak canola (80 ml)

Chocolate Icing:

  • 100 gram dark chocolate (saya pakai 99% dark chocolate)
  • 70 gram white / milk chocolate 
  • 3 sdm susu cair 
  • meises coklat (saya skip)

Cara Membuat:

  • Panaskan oven dengan suhu 180°C, olesi loyang donat dengan margarine jika tidak memakai loyang anti lengket.
  • Dalam wadah campurkan tepung yang sudah diayak bersama coklat bubuk, baking powder, garam, brown sugar, bubuk kopi dan coklat chips. Aduk rata dan sisihkan.
  • Dalam wadah lain campurkan bahan basah (telur, susu cair, vinegar/lemon juice dan vanilla ekstrak) aduk rata. 
  • Tuangkan campuran adonan basah ke dalam campuran tepung, aduk rata dan tambahkan butter leleh atau minyak canola. Aduk sampai tercampur rata.
  • Agar lebih rapi dan adonan tidak berceceran , masukkan adonan yang sudah jadi kedalam piping bag kemudian spuitkan ke dalam loyang donat sampai 3/4 bagian terisi. 
  • Panggang dengan suhu 180°C selama 15 menit hingga matang, keluarkan dari oven dan dinginkan sebentar sebelum dilepaskan dari cetakan. 
  • Lelehkan dark chocolate dan white chocolate bersama susu cair, hingga menjadi campuran yang licin (silky).
  • Celup 1 sisi donat kedalam lelehan coklat kemudian beri meises jika pakai.
  • Lakukan sampai semua adonan habis.

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