Birthday Cake for friend :)

Cake with butter cream again....someday I´ll try with fondant :)


for the cake :
Ingredients for Chocolate Cake:
200 g flour
150 g castor sugar
8 eggs
25 g chocolate powder
1 teaspoon emulsifier (TBM or SP)
25 g milk powder or maizena (Mondamin speisestarke)

Butter cream:
Butter Cream:
650 g mentega putih (Shortening) Crisco
100 g butter
1 can sweet condensed milk
simple syrup ( 250 g powder sugar + 100 ml hot water)
1 tsp butter vanilie Rum


directions: Preheat oven to 180°C. Use a mixer with high speed to blend sugar, eggs and emulsifier until the mixture is stiff about 8 - 10 minutes. Sift the chocolate with flour then gently add to the mixture, beat for a few seconds with the lowest speed until thoroughly mixed . Pour the mixture into a tin cake and bake in the oven for 30 minutes then turn the oven down to 150°C for about 10 minutes. Leave the cake to cool before decorating.

Huzaren Sla

Ingredients:
Pineapple, Beet, 2 boiled eggs (separate white and egg yolks, chopped the white eggs), boiled potatoes, boiled carrots, cucumber. Cut vegetables and pineapple into cubes.

Salad Sauce: sour cream or majonaise, lime juice, sugar, boiled  egg yolks, mustard, pepper

Coto Makassar

Coto Makassar  is an Indonesian dish originating from Makassar, South Sulawesi. 
The photo above is my second attempt at coto makassar. I´m so happy my tester at home like it ^^

Ingredients:
1 kg beef
100 g red beans
3 l water
4 tablespoons pindakaas (peanut butter)
4 stalks of lemon grass
2 bay leaves
6 cardamoms
3 star anise
4 cloves
3 cm cinnamon
1 tsp ground pepper
5 tablepoons cooking oil
sugar, salt


spices to grind: 100 g shallots, 7 cloves of garlic, 5 candlenuts, 1 tablespoons coriander, 1/2 tsp cumin/caraway seeds


directions: In a large pan, bring beef and water to boil until the meat is tender ( I use a pressure cooker). Sift the water and remove the beef. Cut the meat into slices or small pieces. Heat cooking oil and saute spice paste until fragrant. Return the meat to the pan. Add red beans, spices, spice paste, pindakaas, salt, sugar, pepper. Simmer for 15 minutes and stirring occasionally.

The Photo below is  my first attempt at Coto Makassar ^^

Tahu Tauco/Tofu with soya bean sauce

Today´s vegetarian menu: simple, quick and easy !


ingredients:
50 g shallots, cut into thinly slices
50 g green chillies, cut into slices
200 ml soya bean sauce/Taotjo,
50 ml water
4 tbsp sugar
600 g tofu/tahu, cut into cubes
5 tbsp cooking oil


directions: in a wok or saucepan, heat cooking oil and fry shallots and chillies, until fragrant. Pour into the pan water. Stir in tofu, add sugar and bring to boil. Simmer for 5 minutes

Potato Pudding with chocolate agar-agar

Hesti, thank you for sharing the recipe. I modified the recipe a little bit.

My son´s comment:" The consistency and difference between the taste of potatoes and agar-agar are too large ".  Hmmm...a good critic from my tester after he ate one slice of pudding ^^.

ingredients:
300 g potatoes, peeled, steamed ( 1 sachet mashed potato powder/kartoffel-püree for about 300 g mashed potato)
200 g sugar
500 ml milk
50 g butter/margarine/Blue Band margarine, melted
1 egg + 2 egg yolks
 2 tablepoons all purpose flour
 2 tablespoons maizena
1/2 teaspoon salt
vanillie sugar

for chocolate agar-agar:
1 sachet agar-agar swallow
8 tablepoons sugar
4 teaspoons chocolate powder
1 teaspoon instant coffee
600 ml milk

directions: blend mashed potato with other ingredients then steam for about 30 minutes. 
I use mashed potato powder. Bring milk and butter to boil, remove from the heat then stir in one sachet of mashed potato powder or kartoffel-püree. Whisk eggs. In a bowl, combine potato with eggs, flour, salt, vanillie sugar until mix well. Pour into a springform then steam for about 30 minutes.
For agar-agar: In a saucepan, combine all ingredients. Bring agar-agar to boil and stirring continuosly. Pour agar-agar  on the top of potato pudding layer. Let them cool before served.

Homemade Donuts

Source: Fatmah Bahlawan with slightly modification

ingredients: 
yields for about 13- 15 doughnuts
500 g all purpose flour (me: 550 g)
50 g milk powder ( I skip this)
100 ml water (me: 100 ml milk)
11 g yeast/fermipan/ 1 sachet Hefe
200 g potatoes, steamed, peeled, mashed (me: 1 sachet Kartoffel-Püree, pour into 300 ml hot water, mix well)
100 g sugar
4 egg yolks
75 g margarine/butter
1/2 teaspoon salt

 directions;
warm the milk until lukewarm. Crumble or sprinkle the yeast into a small bowl. Add milk and mix until smooth. In a bowl or food processor, combine sugar, egg yolks, flour, mashed potato, yeast mixture, melted butter, salt. Knead thoroughly until smooth and elastic. Cover and leave to rise for 1 hour in a warm place ( I put in the oven 40 °C). 
On a lightly floured  work surface, roll the dough and form doughnuts by using a doughnut cutter. Fry doughnuts  in deep medium heat cooking oil until golden brown.

Mpek Mpek Kapal Selam

One of  our family favourite food :). My entry for Indonesian Food Party arranged by Tata Bonita Rais and Monica.


Pempek, mpek-mpek or empek-empek is a savoury fishcake delicacy from Palembang,Indonesia, made of fish and tapioca. Pempek is served with yellow noodles or rice vermicelly and a dark, rich sweet and sour sauce called kuah cuka or kuah cuko also ebi (ground dried shrimp) powder. Kuah cuko is produced by adding palm sugar, chili pepper, garlic, vinegar, and salt to boiling water.

Pempek dough is made from a mixture of boneless ground fish meat, most commonly tenggiri (wahoo), with water, salt and tapioca. Ikan gabus (snakehead) and Mackerel  are  also commonly made as pempek.  According to tradition, the best tasting pempek are made of belida orbelido (Chitala lopis), but due to its rarity and superior taste, pempek made from this fish are usually more expensive. (Source: Wikipedia)

Dough I:
3 tablespoons all purpose flour
3 tablespoons cooking oil
3 cloves of garlic, grinded
1 teaspoon salt
150 ml water
combine flour, garlic paste, salt and water in a small pan. Cook until thicken. Remove from the heat then stir  oil into the pan. Keep it in refrigerator.


Dough II:
800 fish paste ( ikan belida) or you can mix it with mackerel or spanish mackerel fish.
1 egg white (only) or you can skip this
400 g tapioca flour
8-10 eggs
salt

In a bowl, combine dough I and dough II, knead until  mix well, add a little bit tapioca flour if necessary.
divide the dough into 10 pieces, fill inside the dough with egg. Boil Mpek Mpek in water. Fry Mpek Mpek in deep hot cooking oil before served with Cuko, noodle, cucumber.

See here for Cuko Recipe and other variation Mpek Mpek (Mpek Mpek Lenjer)