SALAD BUAH CREAMY GURIH SEGAR BIKIN NAGIH
Salad Buah Creamy
Creamy Fruit Salad (No Yoghurt)
Bahan
Cara Membuat
- Masukkan bubuk nutrijel rasa mangga dan gula pasir ke dalam panci, lalu aduk dulu supaya bubuknya tidak bergumpal saat ditambah cairan.
- Tuang air putih, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil sesekali diaduk hingga mendidih, lalu matikan api kompornya.
- Tuang adonan ke dalam loyang ukuran 22 x 22 cm, lalu diamkan hingga jelinya set dan mengeras.
- Masukkan tepung maizena, gula pasir, dan susu cair ke dalam panci, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga mendidih, mengental, dan meletup-letup, lalu matikan api.
- Aduk sesekali sampai uap panasnya hilang, lalu masukkan mayonaise dan aduk hingga tercampur rata.
- Sisihkan dressingnya, boleh dimasukkan dulu ke dalam kulkas.
- Cuci bersih anggur, potong, lalu buang bijinya.
- Kupas kelengkeng yang sudah dicuci bersih, lalu buang bijinya.
- Buang biji melon, kupas, lalu potong-potong melonnya.
- Potong apel paling terakhir dan rendam dalam air yang diberi perasan lemon atau jeruk nipis supaya warnanya tidak berubah kecoklatan.
- Setelah jelinya mengeras, potong-potong jelinya.
- Masukkan buah yang sudah dipotong dan ditiriskan ke dalam dressing, lalu aduk hingga tercampur rata.
- Simpan salad di dalam wadah tertutup rapat di rak biasa kulkas; setelah dicampur dressing saladnya tahan sekitar tiga hari, sedangkan tanpa dressing bisa tahan tujuh hari.
- Masukkan buah naga secukupnya ke dasar toples supaya warna saladnya tidak merah semua.
- Masukkan campuran buah ke dalam toples, sisakan sedikit ruang untuk keju parut.
- Taburi dengan keju parut secukupnya, lalu sajikan salad dalam keadaan dingin.
Ingredients
Steps
- Put the mango flavoured jelly powder and sugar into a pot, then stir them together first so the powder does not clump when the liquid goes in.
- Pour in the water, then stir until evenly combined.
- Cook over medium heat, stirring occasionally, until it boils, then turn off the heat.
- Pour the mixture into a 22 x 22 cm tin, then leave it until the jelly sets and firms up.
- Put the cornstarch, sugar, and liquid milk into a pot, then stir until evenly combined.
- Cook over medium heat while stirring constantly until it boils, thickens, and bubbles, then turn off the heat.
- Stir occasionally until the steam has died down, then add the mayonnaise and stir until evenly combined.
- Set the dressing aside; you may chill it in the fridge.
- Wash the grapes, cut them, then remove the seeds.
- Peel the washed longans, then remove the stones.
- Remove the melon seeds, peel it, then cut the melon into pieces.
- Cut the apple last and soak it in water with a squeeze of lemon or lime so it does not turn brown.
- Once the jelly has set, cut it into pieces.
- Add the cut and drained fruit to the dressing, then stir until evenly combined.
- Store the salad in an airtight container on a normal fridge shelf; once mixed with the dressing it keeps for about three days, and without dressing it keeps for seven days.
- Put some dragon fruit in the bottom of each tub so the salad does not turn entirely red.
- Spoon the mixed fruit into the tubs, leaving a little room for the grated cheese.
- Scatter over enough grated cheese, then serve the salad cold.
Cook Mode
SALAD BUAH CREAMY GURIH SEGAR BIKIN NAGIH
SALAD BUAH CREAMY GURIH SEGAR BIKIN NAGIH
Bahan
Cara Membuat
- Masukkan bubuk nutrijel rasa mangga dan gula pasir ke dalam panci, lalu aduk dulu supaya bubuknya tidak bergumpal saat ditambah cairan.
- Tuang air putih, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil sesekali diaduk hingga mendidih, lalu matikan api kompornya.
- Tuang adonan ke dalam loyang ukuran 22 x 22 cm, lalu diamkan hingga jelinya set dan mengeras.
- Masukkan tepung maizena, gula pasir, dan susu cair ke dalam panci, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga mendidih, mengental, dan meletup-letup, lalu matikan api.
- Aduk sesekali sampai uap panasnya hilang, lalu masukkan mayonaise dan aduk hingga tercampur rata.
- Sisihkan dressingnya, boleh dimasukkan dulu ke dalam kulkas.
- Cuci bersih anggur, potong, lalu buang bijinya.
- Kupas kelengkeng yang sudah dicuci bersih, lalu buang bijinya.
- Buang biji melon, kupas, lalu potong-potong melonnya.
- Potong apel paling terakhir dan rendam dalam air yang diberi perasan lemon atau jeruk nipis supaya warnanya tidak berubah kecoklatan.
- Setelah jelinya mengeras, potong-potong jelinya.
- Masukkan buah yang sudah dipotong dan ditiriskan ke dalam dressing, lalu aduk hingga tercampur rata.
- Simpan salad di dalam wadah tertutup rapat di rak biasa kulkas; setelah dicampur dressing saladnya tahan sekitar tiga hari, sedangkan tanpa dressing bisa tahan tujuh hari.
- Masukkan buah naga secukupnya ke dasar toples supaya warna saladnya tidak merah semua.
- Masukkan campuran buah ke dalam toples, sisakan sedikit ruang untuk keju parut.
- Taburi dengan keju parut secukupnya, lalu sajikan salad dalam keadaan dingin.
Ingredients
Steps
- Put the mango flavoured jelly powder and sugar into a pot, then stir them together first so the powder does not clump when the liquid goes in.
- Pour in the water, then stir until evenly combined.
- Cook over medium heat, stirring occasionally, until it boils, then turn off the heat.
- Pour the mixture into a 22 x 22 cm tin, then leave it until the jelly sets and firms up.
- Put the cornstarch, sugar, and liquid milk into a pot, then stir until evenly combined.
- Cook over medium heat while stirring constantly until it boils, thickens, and bubbles, then turn off the heat.
- Stir occasionally until the steam has died down, then add the mayonnaise and stir until evenly combined.
- Set the dressing aside; you may chill it in the fridge.
- Wash the grapes, cut them, then remove the seeds.
- Peel the washed longans, then remove the stones.
- Remove the melon seeds, peel it, then cut the melon into pieces.
- Cut the apple last and soak it in water with a squeeze of lemon or lime so it does not turn brown.
- Once the jelly has set, cut it into pieces.
- Add the cut and drained fruit to the dressing, then stir until evenly combined.
- Store the salad in an airtight container on a normal fridge shelf; once mixed with the dressing it keeps for about three days, and without dressing it keeps for seven days.
- Put some dragon fruit in the bottom of each tub so the salad does not turn entirely red.
- Spoon the mixed fruit into the tubs, leaving a little room for the grated cheese.
- Scatter over enough grated cheese, then serve the salad cold.
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