Kedai Hamburg

Grilled Chicken with Yogurt Sauce

2012-02-09T07:59:00.000-08:00

Thank you to Dita of Yummy Corner for sharing the recipe. It´s really simple and easy.....my Son love it. Just make quick photo for this one before the tray is empty^^.

ingredients:

1 kg chicken thigh

200 ml yogurt
4 -5 clove garlics, chopped, sauted

1 teaspoon turmeric powder

1 teaspoon black pepper

salt

marinate chicken with yogurt, turmeric powder, black pepper, salt, sauted chopped garlics, then keep in the refrigerator for about 1 day. Bake in the oven at 180°C for about 1 1/2 hours.

Ayam Sioh/Chicken with Tamarind & Soy Bean Sauce

2012-02-08T02:00:00.000-08:00

Source: kumpulan resep Femina, with slightly modification
Ingredients:
1kg chicken, cut into 10 pieces, rub with lemon then wash with water
3 tbsp cooking oil
100 g-150 g g shallots, chopped or ground
4 tbsp soy bean sauce /tauco
3 tbsp sweet soya sauce
1 tbsp coriander seeds, roasted then ground
2 tbsp tamarind juice
3 tbsp sugar
200 ml water
salt if necessary

directions: saute shallots in a wok pan until fragrant. Pour into tauco and coriander. Add chicken, tamarind juice, sugar, soya sauce then water. Bring to boil, let it simmering for about 20 minutes.

Fortune Cookies

2012-01-31T04:23:00.000-08:00

KBB (Klub Berani Baking) 27th challenge "Fortune Cookie". For me, It´s a little bit tricky to make these fortune cookies. First, I tried to bake it in the oven, unfortunately it´s too crispy to fold. I think, it's just a matter of experience and trial and error for the various foods that I make for the first time :). Finally, I made my cookies in my teflon pan ^^.

Fortune Cookie
Source: http://chinesefood.about.com

Fortune cookies can be tricky to make - it's important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it's better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:
2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.
5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies

Gudeg

2012-01-14T02:28:00.000-08:00

Gudeg is a traditional dish from Yogyakarta and Central Java. It is made from young jack fruits (nangka). I´ve got the brown color from tea bags, because I don´t have teak leaves which are commonly used to make the reddish brown color to the dish. Normally, It takes several hours to cook gudeg, but I just make it simple...put all ingredients in the press cooker. Done.....in about 45 minutes :). My second time to join Tata Bonata and Monica´s Party :)

ingredients:
4 cans young jack fruit (1,3 kg)
6 boiled eggs
3 chicken thigh legs
1 can (400 ml) coconut milk
200 g palm sugar
4 bay leaves
2 cm galangal
1-2 tea bags

spices to grind: 100 g shallots, 7 clove garlics, 1 tablespoon coriander, 5 candle nuts

directions: in a saucepan, pour in coconut milk, palm sugar, bring to boil. Add tea bags, then sifted. Put all ingredients in to a pressure cooker, Cook for about 45 minutes with small heat. Serve with nasi, sambal goreng krecek, tempe and tahu bacem, opor ayam ^^

Wholemeal Muffin

2012-01-08T01:03:00.000-08:00

Thank´s to Evie Wijaya for her Idea. So, I can make muffins from my left over vollkornbrot (wholemeal bread). I modify the recipe and add sultanas, cinnamon, succade :)

ingredients:
200 g wholemeal bread
150 ml milk
125 g brown sugar or you can use palm sugar too
2 eggs
1 teaspoon cinnamon powder
1 tablespoon succade
40 g sultanas
50 g butter, melted
100 g ground almond

directions: cut bread then blend with milk and eggs until mix well, stir in other ingredients. Pour into muffin cups. Bake at moderate hot oven 180°C for about 30 minutes

Klappertaart

2012-01-02T00:55:00.000-08:00

Happy New Year everybody !

Klappertaart:
ingredients:
1 sachet (40 g) Vanillepudding pulver/custard
25 g all purpose flour
110 g sugar
50 g butter
500 ml milk
1 can young coconut
3 egg yolks

topping:
3 egg-whites
40 g sultana
40 g almond
4 tablespoons sugar
1 tablespoon all purpose flour
1 teaspoon cinnamon powder

directions :
combine vanille pudding pulver+sugar+flour+milk in a saucepan. Stir over heat until mixture boils and thickens. Set a side, let them cool then add egg yolk one by one and stir to combine. Bake with au bain marie system in oven 180°C for about 15 minutes.

Beat egg-whites and sugar until stiff. Sift flour and mix well. Gradually, poür in the the mixture on the top of custard. Add almonds, sultana and sprinkle with cinnamon powder. Bake it further in moderate hot oven 20 to 25 minutes.

Soto Betawi

2011-12-29T06:52:00.000-08:00

My entry for Indonesian Food Party arranged by Tata Bonita and Monica adriana

ingredients:
1 kg beef.

2,5 litre water
250 ml milk
250 ml coconut milk
2 stalk of lemon grasses
5 bay leaves (daun salam)
5 cloves (cengkeh)
2 cm cinnamon
3 tablespoons sugar
5 tablepoons cooking oil
salt

spices to grind:
125 g shallots
7 clove garlics
1 tablespoons coriander
1/3 teaspoon caraway seeds (jinten)
1 teaspoon white pepper powder
5 candlenuts (kemiri)
1/3 teaspoon nutmeg (pala)
2 cm ginger
2 cm lesser galangal (lengkuas)

condiments: celery, perkedel kentang(fried potato cake), sambal, lime, emping belinjo, fried onion, boiled eggs, tomatoes, sweet soya sauce

directions: place beef or beef ribs, water, bay leaves, lemongrass, ginger, cloves, cinnamon, salt into large pan. Bring to boil, simmer until beef half tender or you can use a pressure cooker. Remove the beef then cut into cubes or small slices.

Meanwhile, saute spices with cooking oil until fragrant

Note: you can discard cloves and cinnamon from the soup, bring back the rest into the pan

Return the beef to the pan, season with spices, salt and sugar. Bring to boil again, pour in milk and coconut milk, reduce heat, simmer until the beef is tender.

Serve Soto Betawi, with fried potato cakes, boiled eggs ( I skipped this), fresh tomatoes,lime, sprinkle with fried shallots, chopped celery or spring onions. Add sambal and sweet soya sauce.

Soto Mie Bakso Ayam-Udang

2011-12-04T04:42:00.001-08:00

for Bakso Ayam-Udang (chicken-shrimp balls):
600 g chicken breast, minced
200 g shrimps, minced
6 tablespoons tapioca flour
3 tablespoons fixsoßenbinder ( maizena/cornstarch)
1 teaspoons ground white pepper
1 teaspoons garlic powder
1 teaspoon baking powder
2 white eggs
5 tablespoons cold water
1 tablespoon fish sauce
salt

Panettone

2011-11-28T07:48:00.000-08:00

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

Ingredients
1 1/2 cakes of fresh baker's yeast

65 ml (1/4 cup) sugar

6 tbsp. warm water

6 egg yolks

Finely grated zest of 1 lemon

A pinch of salt
500-750 ml (2-3 cups) flour
100 ml (6 tbsp.) diced candied peel
100 g (6 tbsp.) + 2 tbsp.butter

4 tbsp. sultanas

4 tbsp. currants
1 tsp. vanilla

Method

Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;

pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;

gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;

place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;

punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top; cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

Baking
Preheat the oven to 200°C (400° F); ( me 180 "C)
place the bread pan on the middle rack of the oven and bake for 10 minutes;
reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Kue Lumpang

2011-11-25T00:01:00.001-08:00

This reminds me of my childhood :)

ingredients:
200 ml water
400 g palm sugar
400 ml coconut milk
225 g rice flour
150 g tapioca flour
1 teaspoon salt

directions:
cook palm sugar and water, sifted. Let them cool. Mix all ingredients then pour into small baking bowls. Steam for about 30 minutes.

Chicken-Tofu Curry

2011-11-23T02:20:00.001-08:00

It´s very simple and easy :).

ingredients:
600 g chicken breast, cut
200 g potato
150 g tofu, or fried tofu
150 g coconut milk
1 litre water
2 stalk lemon grasses (serai)
5 lime leaves (daun jeruk)
1 onion
3-4 clove garlics
2 bird eye chillies (optional)
1/2 teaspoons, white ground pepper
2 cm ginger
salt
4 tablespoons cooking oil

2-3 teaspoons curry powder ( contain of :turmeric, coriander, cumin/caraway seeds, cornstarch, Bockshornklee/Trigonella foenum-Craecum, Fennel, Salt, Chilies, Parsley, garlic)

directions:
Saute onion and garlic with cooking oil until fragrant then add chicken. Pour into water, add potato, fried tofu, ginger, lemon grasses, lime lives, chilies, curry powder, let them simmer with low heat about 15 minutes, . Add coconut milk, cook for more 5 minutes.

Creamy Fish Soup

2011-11-09T23:51:00.000-08:00

When we´ve been in Bergen, Norway, we tried this fish soup in one of Restaurant there. My Son likes it very much and request to make it :). I made it easily, just add homemade fish balls into ready to use cream soup ^^

ingredients:
for homemade fish balls
Recipe 1:
400 g fish paste
2 tablespoons maizena ( fix soßenbinder Mondamin, or speisestarke)
4 tablespoons tapioca flour
2 tablespoons coconut milk
2 tablepoons water
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
salt ( I use 2 teaspoons)

Recipe 2:
Ingredients: for Homemade Fishballs,
500 g ikan Tenggiri/spanish Mackerel (discard bones and skins), minced
4 tablespoons coconut milk
1-2 cloves garlic, crushed
2 shallots, grinded
1/2 teaspoon ground white pepper
salt to taste

directions: Store minced fish/fish paste in the freezer for about 1-2 hours. Then combine fish paste with other ingredients together until mix well. Balls the fish paste for about 1 teaspoon or you can make it smaller , smear both of your hands with cooking oil or tapioca flour. Pour about 1,5 litre water in a large saucepan, boil the water. Place fishballs in the boil water then turn the heat down, keep simmering until the fishballs floating on the surface of water. Set aside.

soup: 4 sachets waldpilz cremesuppe/cream of mushroom soup and about 2 litre water
2 carrots, cut into cubes

Birthday´s Cake with Butter Cream

2011-10-17T04:02:00.000-07:00

my first cake with butter cream :)

Butter Cream:
650 g mentega putih (Shortening) Crisco
100 g butter
1 can sweet condensed milk
simple syrup ( 200 g powder sugar + 100 ml hot water)
1 tsp butter vanilie Rum

Sultana Scones

2011-09-28T09:26:00.000-07:00

Devonshire tea adalah sebuah sajian minum teh khas Inggris yang konon berasal dari daerah Devon, dimana scones disajikan bersama clotted cream dan selai. Berhubung belum nemu clotted creamnya jadi diganti dengan campuran schlagsahne/whipped cream dan Mascarpone.

Scones berasal dari kata sconbrot, merupakan ‘roti’ khas Skotlandia yang pada akhirnya diadaptasi oleh masyarakat Inggris menjadi makanan khas Inggris yang pembuatannya hanya meliputi tiga bahan utama: tepung, mentega dan susu. Tekstur scones haruslah ringan, dan tidak berat dan tidak basah seperti brownies, dengan demikian baking powder banyak digunakan sebagai bahan pengembang.

Rasa scones bermacam.macam, namun secara tradisional, scones disajikan plain dan tidak memakai banyak gula. Selain itu, scones populer dipanggang bersama cincangan kurma, kismis, sultana, atau currants.

KBB#25 Devonshire ‘Birthday Party’ Tea for KBB´s 4 th birthday !

Resep Scones:
Sumber: Edmons Cookery Book, NZ
untuk 12 potong
3 cups tepung terigu
6 sdt baking powder
1/4 sdt garam
75 g mentega
1 - 1 1/2 cups susu segar
ekstra susu

Ayak tepung, baking powder, dan garam ke dalam mangkuk. Masukkan mentega dan remas hingga berbulir2 seperti remah roti. Tambahkan susu dan aduk cepat menggunakan pisau sampai adonan lembut. Gilas beberapa kali. Tabur tepung sedikit ke atas baking tray. Letakkan dan tekan-tekan adonan scones di atas baking tray. Iris 12 potongan yg sama. Sisakan jarak 2cm antara satu scones dengan yang lainnya. Olesi susu segar di atas scones. Panggang dengan oven 220 ° C selama 10 menit atau hingga matang kecoklatan.

Date Scones

Tambahkan ¾ cup kurma cincang, 1 sdM gula dan ½ sdt bubuk kayu manis ke dalam tepung. Sebelum dipanggang, taburi scones dengan campuran bubuk kayu manis dan gula.

Sultana Scones

Tambahkan ¾ - 1 cup sultanas ke adonan tepung.

English version

The scone is a small British quick bread of Scottish origin. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea. (source: Wikipedia)

I only use a half of the recipe

Sultana Scones

ingredients:

1 1/2 cups all purpose flour

3 teaspoons baking powder

1/4 tsp salt

1/2 cup milk

1/2 cup sultana

extra milk

directions :

Preheat oven to 220°C. Cover a baking tray with baking paper

Sift flour, baking powder and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs.

Add the milk and mix lightly into a soft dough.

Turn the dough out onto a floured board and knead briefly

Roll the dough out about 1/2 inch in thickness and knead briefly.

Place on the baking tray, brush the tops with milk.

Bake for about 10 minutes until golden brown.

Rich Chocolate Tart

2011-06-29T12:28:00.001-07:00

KBB#24: Rich Chocolate Tart

Sumber: Best Food: Desserts. The Australian Women Weekly.

Untuk 10 porsi

Pastry

185g tepung terigu

25g coklat bubuk

55g icing sugar mixture

150g mentega dingin, cincang

2 kuning telur

1 sdt air dingin

Campur tepung, bubuk coklat, gula dan mentega di dalam mangkuk FP, lalu proses hingga tercampur rata. Masukkan kuning telur dan air, proses lagi hingga menggumpal. Uleni adonan hingga lembut. Tutup menggunakan plastik, dinginkan di kulkas selama 30 menit.

Panaskan oven, suhu sedang (moderate).

Giling adonan pastry hingga cukup lebar untuk memuat loyang tart bongkar pasang ukuran 24cm yang sudah diolesi mentega hingga ke sisi2nya. Letakkan pastry ke dalam loyang, tekan-tekan ke sisi-sisinya, lalu ratakan pinggirannya. Tutup, dinginkan di kulkas selama 30 menit.

Tutup pastry dengan baking paper, isi dengan kacang2an kering atau beras, letakkan di atas loyang oven. Panggang tanpa ditutup selama 15 menit. Keluarkan kertas dan kacang2an/beras, panggang lagi 10 menit hingga sedang kecoklatan. Dinginkan.

Chocolate Filling

4 kuning telur

2 butir telur

55g gula caster

80ml krim kental

300 DCC, lelehkan

1 sdt ekstrak vanilla

Buatlah pastry, lalu turunkan panas oven hingga suhu rendah (moderately slow).

Kocok kuning telur, telur dan gula caster di dalam mangkuk kecil dengan mixer hingga kental dan creamy. Masukkan krim, coklat dan ekstrak. Tuang adonan coklat ke dalam pastry yang sudah dipanggang. Panggang selama 30 menit atau hingga filling matang/set. Dinginkan selama 10 menit. Jika suka taburi dengan ekstra coklat bubuk, hidangkan.

Banana-Sultana and Date Muffins

2011-06-13T06:57:00.000-07:00

ingredients:

1 1/2 cup all purpose flour

2 teaspoons baking powder
100 g almond, grinded

1/2 teaspoon baking soda/Natron

pinch of salt

75 g unsalted butter, melted

1/2 cup sugar

2 eggs

4 ripe bananas, peeled and mashed

150 g sultanas

5 Dates, chopped

directions: Place flour, sugar, baking powder, baking soda, salt, eggs and butter in a Food Processor, mix well. Stir in mashed banana then sultanas and dates. Pour into muffin silicones. Bake in 180°C preheat oven for about 20 minutes and continue to bake again at 150°C for 10 minutes. Check with a skewer. When it comes out clean then the muffins done.

Cendol 2 - with Water Chesnut Starch

2011-06-05T02:35:00.001-07:00

Dessert drink made with water chesnut starch ^^, it´s very simple.

See another recipe Cendol, using combinations of tapioca flour, rice flour and Hunkwee/mung bean flour click HERE
or in my Multiply

*note: Water chesnut contains carbohydrates, and also a good source of dietary fiber, ribolavin, , vitamin B6, and mineral especially potassium (source: Wikipedia).

ingredients:
1 pack (227 g) water chesnut starch/Wasserkastanienpulver
4 pandan leaves,
1/2 tsp salt
1,2 litre water
1 tsp pandan pasta

directions:
cut pandan leaves about 2 cm. Put them with 200 ml water in a blender to make pandan juices. Squeeze and repeat the blending at least 3 times then squeeze again until you get concentrated pandan juice.
In a sauce pan, mix water chesnut starch, pandan juice, the rest of water ( 1 litre), salt and pasta pandan. Cook the mixture and stir well until thickens.
Put the cendol mixture in a cendol sieve and press them untill pass through the holes directly on top of a bowl filled with ice cubes and cold water. Serve Cendol with palm sugar syrup, coconut milk and ice cubes.

for Palm sugar syrup:
250 g gula jawa (palm sugar) + 200 ml water

400 ml coconut milk, 1 can jack fruit

Lemon Cheese Cake

2011-05-30T01:00:00.000-07:00

KBB#23: Cheesy Fun

Lemon Cheese Cake , Sumber: Successful Baking

Cheesecake ala Italian ini memiliki rasa citrusy yang enak sekali disantap dengan espresso kental.

Ingredienst/bahan :

for 8-10 portion

¼ cup port ----- (*sejenis wine - bisa diganti) - I omitted this

¼ cup orange juice

75g sultanas

150g mascarpone (me: 250 g mascarpone)

400g ricotta (me: 500 g ricotta)

125g caster sugar

2 eggs, separated white and egg yolks , 2 btr telur, pisahkan kuning dan putihnya

3 buah lemon, parut kulitnya/lemon zest

60g all purpose flour/tepung teri gu

80g manisan apricot, iris tipis (me: Peach)

Crust:

30g margarine/mentega tawar

185g ground nuts/kacang2an, haluskan (me: 200 g kacang Almond)

8 sdt caster sugar/gula kastor

4 sdt dark brown sugar

½ tsp cinnamon powder/ sdt bubuk kayu manis

¼ tsp mixed spice

Panaskan oven 170C. Siapkan loyang ukuran 23c m , olesi dasar dan sisi2 loyang dengan mentega leleh. Alasi dasar loyang dengan baking paper, lalu olesi mentega leleh.

Panasi port, orange juice, dan sultanas di dalam panci selama 5 menit. Angkat dari api, tutup dan biarkan selama 15 menit.

Crust: panaskan mentega hingga leleh, masukkan kacang2an, semua gula dan rempah-rempah; aduk rata. Letakkan di dasar dan sisi loyang, tekan-tekan supaya padat dan melekat.

Kocok mascarpone dan ricotta hingga lembut, lalu masukkan gula, kuning telur dan parutan kulit jeruk, lalu masukkan tepung, aduk hingga rata dan lembut. Masu kkan campuran sultanas-port-orange juice dan apricots.

Kocok putih telur di dalam mangkuk yang bersih dan bebas l emak hingga soft peaks. Masukkan putih telur kocok ke dalam campuran keju. Tuang ke dalam loyang, ratakan permukaannya.

Letakkan loyang ke atas loyan g oven/loyang biscuit (oven tray/baking tray), panggang selama 1 jam, atau hingga permukaan cheesecake set tengah2nya dan berwarna emas kecoklatan di sekelilingnya. Matikan oven. Biarkan cheesecake di dalam oven dengan pintu dibuka sedikit selama 50-60 menit.

Keluarkan cheesecake dari oven. Gunakan pisau tumpul secara perlahan ke sekeliling cheesecake, lalu biarkan hingga betul2 dingin. Keluarkan cheesecake dari loyang dan dinginkan dalam kulkas sel ama 2 jam sebelum disajikan.

Tips: olesi mentega leleh ke sekeliling loyang agak tebal sehingga crust kacang akan terbalut secara merata.

Wingko Pandan/Pandan Glutinous Rice Cake plus Spun Sugar

2011-03-22T23:47:00.000-07:00

ingredients:
3 eggs, separate white and egg yolks
200 g sugar
250 g glutinous rice flour
1/2 teaspoon pandan pasta
1/4 tsp salt
200 g kokosraspel/shredded coconut
500 ml schlagsahne/whipped cream or can be substituted with 500 ml coconut milk

directions:
beat white eggs until stiff peak, add sugar and pandan pasta. Pour in schlagsahne/whipped cream, glutinuous rice then kokosraspel/shredded coconut. Mix well. Bake in moderate oven 180°C about 25 minutes. Brush the eggyolks on the top of cake, then bake again for about 5 - 10 minutes.

Spun Sugar (Angel’s Hair) source: Dessert Techniques by Le Cordon Bleu Cooking Schools

Sugar Syrup
Medium use 1 ¼ cups sugar to 1 cup water. (me: 1/2 cup sugar and 1 tablespoon water)
Heavy use 1 ¼ cups sugar to ⅞ cup water.

Step :
1. Heat the sugar syrup to 311 °F then plunge into a pan of cold water to halt the cooking process.
2. Cover your work surface with parchment paper. Holding a rolling pin in one hand over the paper, dip the whisk into the sugar syrup and flick it back and forth over the rolling pin so that railing threads are formed.
3. Gently gather up the strands and fold them back over the rolling pin. Loosen and lift them or slide them off the pin gently.
4. Break the sugar in half and gently shape each half as desired in your hands.

Ikan Bandeng Presto

2011-02-24T01:27:00.001-08:00

ingredients:
1 kg fish (milkfish), wash, clean and cut (for 1 fish cut into 4 pieces)
2 lemon grasses, devided into 2 then bruised
1 tsp tamarind juice
6 clove garlics, bruised
2 bay leaves
1 tbsp coriander powder
3 cm galangal, bruised
750 ml water
3 cm turmeric, cut into pieces
salt

directions: put banana leaves in the base of pressure cooker. Add all of ingredients in the pressure cooker. Cook for about 1 hour with a small heat until the fishbone softer . Cover fish with egg, then deep fried ^^

Madonese Style Grilled Chicken: Ayam Rica-Rica

2011-02-08T05:56:00.000-08:00

ingredients:
1 whole chicken or I used 5 chicken thighs (boneless and skinless)
50 ml water
2 tbsp lemon juice
4 tbsp cooking oil
3 lemon leaves
1 tbsp sugar

spices to grind:
1 tomato
3 cm ginger
2 lemon grasses (take only the white part about 2 cm)
6 red chillies
100 g shallots
5 cloves garlic
4 candlenuts/kemiri (optional)

directions: saute spice paste with 5 tablespoons cooking oil until fragrant, add chicken and water. Bring to boil, simmer, until no more water, then bake in the oven 180°C for about 10-15 minutes.

Creme Brulee

2011-01-30T03:47:00.000-08:00

Klub berani baking#21 challange:
Creme Brulee

Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb (me: Peach)

3 Tbs caster sugar

2 vanilla pods

300ml double cream (schlagsahne)

200ml full fat milk

8 egg yolks

80g sugar

Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.

Score the vanilla pods lengthwis e and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously.

I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake i n the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely.

Batagor & Siomay Goreng

2011-01-20T04:34:00.001-08:00

The recipe is almost similar with Baso tahu dan siomay ( in Bahasa Indonesia version^^)click here, just fry it.

Ikan Acar Kuning (2)

2011-01-14T09:06:00.000-08:00

just to save my time, I use fish fillet ^^ .

Ingredients:
750 g fish (Tilapia/Salmon/Dorade), I use Pangasius fillet
2 lemon grasses, bruised
cucumber, carrot
4 red chillies
3 bay leaves
1 tsp tamarind juice or lemon
100 g water
250 ml coconut milk
1 tbsp sugar
salt to taste
spices to grind:
100 g shallots
6 clove garlics
5 nutmegs
2 cm ginger
3 cm turmeric
2 lemon grasses (take only white part about 1 cm), put the rest in sauce

directions: bake fish in oven 180°C until done, set aside. Meanwhile, saute spice paste with about 5 tablespoons cooking oil until fragrant. Add lemon grasses, bay leaves, water, coconut milk and remaining ingredients, season. Bring to boil, simmer until sauce is reduced a bit. Put vegetables in the sauce. Pour the yellow sauce over to cover top of fish.

Tempe Bacem

2011-01-11T23:09:00.001-08:00

ingredients:
375 g Tempe
3 shallots
4 clove garlics
1 gula merah/palm sugar
1 tbsp coriander
1/2 tsp tamarind juice
4 tbsp sweet soya sauce
150 g coconut milk
300 ml water
salt

Grind shallots, garlics and coriander. Put tempe, spices and all ingredients in a large pan. Bring it to boil, simmer until no more water. Tempe bacem can be fried in cooking oil or I just baked it in oven 180°C about 10 minutes.

Sego Liwet

2011-01-01T23:59:00.001-08:00

Happy New Year 2011 !

Sego Liwet, popular in Solo - Central Java, is cooked with coconut milk, daun salam (bay leaf), and lemon grass. Served with suwiran Opor ayam, telor pindang, sambel goreng labu siam, areh...hmmm.....yummy^^

Soto Bandung

2010-11-28T03:39:00.000-08:00

Teh Niknik, terimakasih sudah berbagi resep

Source: Siti Wahyuni Asih
Bahan:
1 kg daging sapi / rinderrippen
3 liter air

Bumbu:
150 g umbi selerie
4 schalloten atau sekitar 100 g, bawang merah goreng
7 siung bawang putih goreng
4 daun salam
3 cm jahe
3 cm laos
2 serai, dikeprek
1,5 sdt merica
garam secukupnya

Pelengkap: kacang kedele goreng, sambel (haluskan tomat, cabe, garam), bawang goreng, lobak (kupas, potong-potong dan rebus), kecap, bawang daun, jeruk nipis atau citronen

Cara: daging direbus berikut salam , sereh, laos, jahe, garam, sampe setengah empuk. Kemudian angkat daging dan potong-potong.
masukkan ke air kaldu ---> umbi selerie +merica + bawang merah goreng+bawang putih goreng, masak sampai mendidih

Jika rasa sudah mantab semua bumbu bisa diambil dan dibuang (salam,sereh, laos, jahe, umbi selerie)

English version

ingredients:
1 kg beef
3 ltr water
1 white radish, peeled, cut
200 g white beans/haricot beans, soak the beans in hot water , after 1 - 2 hour sifted, fried in hot cooking oil

150 g knollensellerie/celeriac (knob celery)
100 g schalloten/shallots, fried
7 clove garlics, finely slices->fried
4 bay leaves
3 cm Ingwer/Ginger
3 cm galangal
2 Zitronengras/lemon grass
1 - 1,5 teaspoon ground white pepper
salt

condiments: sweet soya sauce, sambal

directions: place beef or beef ribs, water, bay leaves, lemongrass, ginger, galangal, salt into large pan. Bring to boil, simmer until beef half tender. Remove the beef then cut into cubes. Return the beef to the pan, season with pepper, add knob celery, fried shallots and garlics. Bring to boil again, reduce heat, simmer until the beef is tender. Note: you can discard lemon grass, galangal, ingwer and bay leaves from the soup.

Meanwhile, place white radish(daikon) into pan of boiling water for about 4 minutes, remove from pan.
Serve Soto Bandung/soup, with slices of white radish, fresh tomatoes, sprinkle with fried white beans, fried shallots, chopped celery or spring onions.

Bangket Kacang/Peanut Biscuits

2010-11-25T01:47:00.000-08:00

KBB#20 Biskuit tradisional/kue bangket

Bangket Kacang
source: Nadrah Shahab

Bahan:

750 kg Terigu, sangrai
500 gr Kacang tanah kupas
400-500 gr gula halus
500 ml-600 ml minyak goreng
1 sdt garam

Cara membuat:
1. Sangrai/panggang kacang tanah lalu blender halus. bisa juga masih ada kasar-kasarnya sedikit.
2. Campur terigu + kacang + gula halus+ garam. masukkan minyak sayur sedikit-sedikit higga semua tergampur rata,
4. bulatkan adonan lk 10 gr, lalu pencet perlahan bulatan dengan garpu (karena adonan gampang pecah.
5. Bakar dengan api kecil 140-150 derajad celsius sekitar 20 mnt.
6. angkat kukis ini jangan pada saat panas.

my combination
Bangket kacang/Peanut biscuits
ingredients:
400 g al l pur pos e flour
300 g peanut-> skinless, roasted then grinded
200 g - 250 g caster sugar
250 ml cooking oil
1/2 teaspoon salt

directions: put flour in frying pan (without oil) then cook about 5 minutes then set aside. Sift caster sugar. Put flour, sugar, salt and ground peanut in food processor, gradually add cooking oil until mix well. Form with biscuit cutters. Bake in moderate oven 150°C about 20 minutes.

Creme of Tomato Soup with Chicken balls

2010-11-24T00:45:00.000-08:00

A hot bowl of cream tomato soup may be the perfect way to warm yourself in a cold day.

Ingredients:
3-4 fresh tomatoes
500 g passierte Tomaten/Tomatopuree
200 g schlagsahne or whipped cream
1 onion, chopped
4 clove garlics, chopped
1 tsp ground white pepper
1 l water
2 cm ginger
7 tbsp all purpose flour
5 tbsp speisestarke/Maizena
5 carrots, cut into cubes
green peas
sugar and salt to taste
4 tbsp cooking oil

for chicken balls:
300 g ground chicken breast
1/2 tsp garlic powder
1/3 tsp white pepper
3 tbsp tapioca flour
2 tbsp fix soßen binder/Maizena
1/3 tsp baking powder
1 white egg
salt

Crispy Fried Chicken

2010-10-15T08:18:00.000-07:00

source: Rachmah Setyawati , thank you for sharing the recipe

600 g dada ayam (Chicken breast)

bahan pencelup ayam: aku pake 2 kali lipatnya dari resep aslinya
10 sdm tepung terigu
4 sdm tepung maizena (aku pake Mondamin: feine Speisestärke)
2 sdt baking powder
1 sdt garam
1/2 sdt bawang putih bubuk
1/2 sdt cayenne pepper atau cabe bubuk
1-2 sdt merica hitam bubuk
semua bahan pencelup ayam dicampur dengan air es, sampel adonan agak kental

bahan tepung crispy:
10 sdm tepung terigu
3 sdm tepung maizena
1 sdt baking powder
1 sdm garam

potong dada ayam tipis kira-kira menjadi 15-20 potong, celup dalam adonan pencelup, kmdn gulingkan ke bahan tepung crispy, goreng dalam minyak panas. Minyak agak banyak sampai ayam terendam.

english version:
600 g Chicken breast fillet

chicken´s batter:
10 tbsp all purpose flour
4 tbsp Maizena/corn starch (I use Mondamin: feine Speisestärke)
2 tsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper or chilli powder
1-2 tsp ground black pepper
mix all with cold water (add ice cubes in the cold water) gradually, beating well until batter is smooth

for crispy flour:
10 tbsp all purpose flour
3 tbsp maizena/corn starch (Deutsch :feine Speisestärke)
1 tsp baking powder
1 tbsp salt

directions:
Dip chicken fillet into batter to coat chicken fillet on all sides. Lighly coat fillets in crispy flour, shake off the excess. Deep-fry into deep hot oil until golden brown. Drain well on absorbent paper. Serve with warm rice, chilli sauce and salad or chips ^^

Tuna-fish Pizza

2010-09-28T07:28:00.000-07:00

I´ve joined KBB (Klub Berani Baking) since KBB´s 4th challange. Now, time for the next challange: KBB#19 (birthday edition). I´m glad in this special edition we are free to choose the recipe from a series of past challanges. So, I decided to make something that I haven´t done it and the most important thing: my kids love it ^^
yeaaaah Pizzaaaaa, Let´s do it !

Pizza
Source: The Perfect Cookbook, David Herbert., Viking, V ictoria, Australia- 2003

Pizza base:
1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeas/hefe

1 teaspoon sugar
2 ½ cups bread flour/350 g flour (high-grade flour, tepung protein tinggi)

200 ml water (me: 200 ml milk)

2 Tablespoons olive oil, salt

topping (me):
1 can tuna fish, cheese, green and red paprika (bell peppers), onion, curry tomato sauce, salad mayonaise, fresh tomatoes

directions:
* Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water.
*Stir well and set aside for 10 minutes, or until the mixture froths.
*Place the flour and a pinch of salt in a large mixing bowl.
*Make a well in the centre and add the yeast mixture and olive oil.
*Mix until a firm dough forms. Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
*Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours (me: I put the dough in the oven at 50°C for about 1 hour), or until the dough has doubled in size.
* Preheat the oven to 210C (415F, Gas Mark 6-7). *Punch down the dough with your fist to release the air.
*Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays. *Top with your choice of toppings and cook for 15 minutes.
*Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base.

Sate Ayam/Chicken Satay

2010-08-31T03:28:00.000-07:00

Thank´s to Lubna Karim of Kitchen Flavours who has invited me to participate in Joy From Fasting to Feasting (session III).

ingredients:
8 chicken´s leg, discard bone and skin, cut into pieces
100 ml sweet soya sauce
5 clove garlics, crushed
1 tbsp pindakaas/peanut butter
a thin slice of Ginger, crushed
8 green bird´s eye chillies, crushed
skewers

Peanut sauce:
200 g pindakaas (Erdnusspaste/Peanut butter), or ground peanut
3 clove garlics
1-2 red chillies
4 shallots
4 candle nuts
2 tbsp sugar
300 ml water
1 tbsp tamarind juice
salt

in a large bowl, combine soy sauce, crushed garlic, ginger, green chillies and pindakaas/peanut butter. Marinade cut chicken pieces for about 1 hour, then thread four or five pieces of chicken on to skewer. Repeat with remaining skewers until all cut chicken pieces are used. Grill untill tender. Serve sate with peanut sauce, Lontong and Acar.

May the festival of lights be the harbinger
of joy and prosperity. As the holy occasion of
Ramadan is here and the atmosphere is
filled with the spirit of mirth and love,
here is hoping this festival of beauty brings
your way, bright sparkles of contentment,
that stay with you through the days ahead.

My Best wishes for u on Ramadan

Sate Lilit (Balinese Minced Seafood Satay)

2010-08-11T02:51:00.000-07:00

Ira Rodriguez, thank´s for sharing the recipe, I modified the recipe a little bit to suit my taste :)

ingredients:
1,5 kg pangasius fillet, minced
(or 1 kg pangasius fillet+500 g shrimps)
200 ml coconut milk
4 tbsp tamarind juice
1 cup grated coconut/kokosraspel
100 ml cooking oil
1 egg
4 tbsp tapioca flour + 4 tbsp water
10 lemon leaves, chopped

spices to grind:
100-150 g red chillies
3 cm curcuma/kunyit
200 g shallots/red onion
10 clove garlics
2 cm ginger
2 sticks of lemon grass, take only the whites about 2 cm
10 candle nuts
1 tbsp shrimp paste/terasi
2 tbsp palm sugar, salt to taste

KBB#18: French Macarons

2010-07-29T13:47:00.000-07:00

My first attempt to make macarons for KBB (Klub Berani Baking)#18: failed !. hikss...anyway, it´s to sweet and to much sugar for me :). Next time, I´ll try it again with less sugar, hopefully I can see the feet.

French Macarons
source : Helen, Tartelette
For the shells:
90 g egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 g granulated sugar
200 g powdered sugar
110 g almonds (slivered, blanched, sliced, whatever you like)

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Herrings in Tomato Sauce

2010-07-04T03:53:00.000-07:00

I bought about 1 kg herrings from fischmarkt and tried to make homemade sardines using Herrings.

ingredients:
1 pack of passierte tomaten (tomato puree)
1 kg fresh Tomatoes, remove the seeds and put them in a blender
3 onions, chopped
5 clove garlics, crushed
1 teaspoon curry powder
5 tablespoons cooking oil
salt and sugar

directions:
wash fish thoroughly and discard fins, head and internal organs. Cut the fish if necessary.
Saute chopped onions and garlics until fragrant. Put all ingredients together in a pressure cooker. Process in the pressure cooker for about 1 hour.

Tuna Lattice Pie

2010-05-30T10:02:00.001-07:00

KBB#17 : savoury bake
Klub Berani Baking´s challange this time is quite simple. We can use ready to use puff pastry.

ingredients: 450 g butter puff pastry
for filling:
1 can (195 g) Tuna fish/Tunfisch
1 can (170 g) mushrooms
50 g broccoli or celery, chopped
50 g grated cheese
500 ml milk
5 tablespoons all purpose flour
1 tablespoon butter
1 onion, chopped
1/2 teaspoon white pepper, 1/3 teaspoon nutmegs, salt

Make the filling:
Melt the butter in a pan, add th onion and fry until softened. Stir in the flour and milk, pepper nutmeg and salt bring to the boil, stirring. Add, tuna fish, broccoli, grated cheese and mushrooms, stirring and simmer for about 1 minute.

Arrange ready to use puff pastry in ovenproof dishes (see the picture above), fill in with tuna fish mixture. Brush top with egg yolk. Bake in oven 180°C for about 30 minutes.

Donat Kentang/Potato Doughnut

2010-04-05T23:28:00.000-07:00

Source: Fatmah Bahlawan with slightly modification

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

Pandan Chiffon Cake

2010-03-30T01:00:00.000-07:00

After browsing many variations of chiffon cake, I decided to make Pandan Chiffon cake for KBB´s challange this month. No oil and no margarine needed in this recipe. Mbak Esther, thank you for sharing the recipe.

Pandan Chiffon Cake
Source: Bunda Estherlita
Ingredients:
I. 100 all purpose flour
115 g caster sugar (me: 100 g)
3/4 teaspoon baking powder sifted

II. 6 egg yolks
3 tablespoons water, a pinch of salt, 1 teaspoon pandan pasta
mix these ingredients by using electric mixer

III.6 egg whites
1/4 teaspoon cream of tartar
56 g caster sugar (me: 50 g)
beat the egg whites. Add caster sugar and cream of tartar, then continue to beat until the whites soft peak

directions: use a spatula to combine I+II, gently fold in the egg whites (III) to the mixture. Pour the mixture into the cake tin. Bake the cake in moderate oven temperature 180°C for about 40 minutes. Allow to cool.

Selad Solo

2010-02-09T02:26:00.000-08:00

Ingredient:
1 kg rumpsteak beef
green bean
potatoes
carrots
salad or lettuce
5 boiled eggs

For the Beef Steak:
1 kg rumpsteak beef
2 tomatos, divide into 4 pieces
2 onion, finely sliced
4 cloves garlic, crushed
7 cloves, 1 bay leaf
1 teaspoon ground white pepper
1/8 teaspoon nutmeg
6 tablespoons Kecap Manis "Bango"/Sweet Soya Sauce
500 ml water
salt, 4 tablespoons cooking oil

Mayonaise sauce:
5 boiles eggs (only the yellow part), mashed, white pepper, salt, 1 tsp mustard/senf, 5 tablespoons mayonaise, 1 tablespoon lemon juice, 1 tbsp sugar.

Mud cake Cookies Sandwiches

2010-01-31T01:43:00.000-08:00

I made only a half of the recipe and decrease amount of sugar about 50 g.

KBB#15 - Mud Cake Cookies Sandwiches

Source: The AWW: Cupcakes, Cheesecakes, Cookies. 2008

Cookies
250g butter, softened
330g firmly packed brown sugar
2 eggs
450g plain flour
75g self-raising flour
50g cocoa powder
2 Tbs cocoa powder, extra

Chocolate Mud Cake
150g butter, chopped
100g dark eating chocolate, chopped coarsely
220g caster sugar
125ml water
2 Tbs coffee liqueur
150g plain flour
2 Tbs cocoa powder
2 egg yolks

Combine butter, chocolate, sugar, the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Bake about 25 minutes. Cool cakes in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.

Chocolate Ganache
80ml cream
200g dark eating chocolate, chopped coarsely

Bring cream to a boil in small saucepan; remove from heat. Add chocolate; stir until smooth. Refrigerate until spreadable.

directions:
1. Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans; line with a strip of baking paper, extending paper 2cm above edges of pans.
2. Make chocolate mud cake
. 3. Make chocolate ganache.
4. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.
5. Preheat oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.
6. Using 6.5cm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks
7. Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.
8. Using heart template, dust cookies with extra cocoa.

Ayam Kodok

2010-01-03T23:51:00.000-08:00

My first time to make Ayam Kodok. Thanks to Bunda Estherlita for sharing the recipe. After absent several times, this is my entry for "Masak Bareng Yuuk" event with the thema "Hidangan Pesta Tahun Baru" (New Year Party Dish).

Ayam Kodok Recipe
Source :Bunda Estherlita, modified by me
1 whole chicken
750 g ground chicken breast
250 g minced beef
1 tbsp senf/mustard
1 onion
4 clove garlics
1 teaspoon thyme
2 tbsp fried red onion
1 sachet cream soup
1 slice of white bread
200 ml schlagsahne (heavy cream/double cream)
1/2 teaspoon nutmeg
2 eggs
pepper, salt

brush the skin with:
1 tbsp honey, 1 tbsp tomaten sauce, 1 tbsp sweet soya sauce, 1 tbsp margarine or butter

sauce:
1 onion
1 clove garlic
4 tbsp tomato sauce
1 fresh tomato
1 tbsp sweet soya sauce
2 tsp sugar
1/2tsp white pepper
2 tbsp maizena flour
2 cm ginger
300 ml water
salt, 3 tbsp cooking oil

directions:
You can watch step by step how to make here . Thank´s a lot to Stella, the steps are really helpful for me as a beginner :)

Fischauflauf

2009-12-12T10:13:00.000-08:00

ingredients:
1 kg Fish fillet (Tilapia/ Pangasius/Seelachs/ Salmon fillet)
100 g grated cheese
3 x 200 g Bechamel sauce
thyme, rosmarin, dill
2 onion, sliced
4 clove garlics, chopped
4 tablespoon cooking oil
pepper, salt

directions: Saute onion and garlic in a pan until fragrant. Add thyme, rosmarin, dill. Pour in bechamel sauce. Season to taste with salt and pepper. Arrange the fish fillets in a pyrex or in a well greased ovenproof dish and cover with the sauce. Sprinkle grated cheese evenly over the fish. Bake in a preheated moderate oven 180°C for about 30 minutes until the fish is tender and the topping golden brown.

White Bread

2009-11-30T02:28:00.000-08:00

KBB#14 Challenge: White Bread
see the recipe in bahasa Indonesia and English using Baker´s Percentage here
me:

600 g flour type 550

1 teaspoon salt
40 g sugar
5 yeast
1 egg
40 g butter
350 ml milk

Source: The Bread Baker’s Apprentice by Peter Reinhart, 2001, page 265-267

Ingredients	Baker’s Percentage
Bread flour	100
Salt	1.8
Granulated sugar	7.7
Powdered milk (Dried Milk Solid)	6.2
Instant yeast	1
Egg, slightly beaten at room temperature	7.7
Butter, room temperature	7.7
Water	62.8

Directions
Mix together the flour, salt, powdered milk, sugar and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter and water and mixt with a large metal spoon (or on low speed of the electric mixer with the paddle attachement) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (if the electric mixer, the dough should be clear the side of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test and register 80oF. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap

Ferment at room temperature for 1.5 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature)

Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to res for about 20 minutes

Shaping. For loaves, shape like rolling a Swiss roll but pinch the crease with each rotation to strengthen the surface tension. Pinch the final seam closed with the back edge of your hand or with your thumbs. Lightly oil two 8.5 by 4.5-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hot dog buns, shape into a pistolet without tapering the ends. Transfer the rolls or buns to the sheet pans

Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until nearly doubles in size

Preheat the oven to 350°F ) for loaves or 400°F for rolls and buns (me: 180°C). Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the center and rub a little vegetable oil into the slit

Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180°F in the centre. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should be golden. The internal temperature of the loaves should be close to 190°F, and the loaves should sound hollow when thumped on the bottom.

Tapioca Pearl Porridge/Bubur Tapioka

2009-11-23T04:14:00.001-08:00

ingredients:
225 g tapioca pearl
1 - 1,2 litre water
1/2 teaspoon salt

Sauce: 250 g gula merah/Gula Jawa, 300 ml coconut milk, 500 ml water, 4 tablespoon fix Soßen binder (maizena/corn flour), 1 pandan leaf.

Pepes Tahu Jamur/Steamed Tofu with Mushroom

2009-11-04T23:59:00.000-08:00

Ira, thank you for sharing the recipe. My family loves it ^^

ingredients:
300 g tofu, mashed
250 g mushroom, cut and saute
kemangi leaves
2 eggs
3 lime leaves, finely cut
2 tablespoon coconut powder
1 teaspoon sugar, salt
3 tablespoon cooking oil or olive oil for cooking
banana leaves

spices to grind: 1 cm turmeric, 2 cm lesser galangal (kencur), 4 clove garlics, 3 candle nuts, 2 red chillies.

directions: saute spice paste with olive oil or cooking oil until fragrant. Mix spice paste with mashed tofu and other ingredients. Roll mashed tofu with banana leaves, then steam for about 30 minutes. Instead of steam it, I grill the tofu in the oven.

Chicken Curry-Gulai Ayam

2009-10-21T05:46:00.000-07:00

Ingredients;
1 whole chicken, cut into 10 pieces, rub with lime juice then wash
1 zitronen grass, 5 lime leaves; 400-500 ml water; 200 ml coconut milk; 5 tablespoons oil

spices to grind: 2-4 red chillies, 50 g red onion, 5 clove garlics, 1 onion, 1 tablespoon coriander, 5 candle nuts (kemiri), 1/2 teaspoon Kümmel/caraway seeds (jinten), 2 cm turmeric, 2 cm Ginger, 1 tablespoon sugar, salt

directions: bake chicken in the oven at 180°C about 15 minutes . Saute spice paste with oil until fragrant then add chicken. Pour into water, let them simmer with low heat about 30 minutes. Add coconut milk, cook for more 5 minutes.

Tomaten Suppe

2009-10-03T22:10:00.000-07:00

My entry for KBB#13 (Klub Berani Baking) Food Photography competition with the thema "Red and White". Happy 2nd Anniversary KBB!
Camera: Canon EOS 450D

Cheese Souffle

2009-07-30T01:03:00.000-07:00

I think...to take the picture is more difficult than to make the souffle itself :)

KBB'#12:Cheese Souffles

Source: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

Ingredients:
100 gr unsalted butter
1/2 cup plain (all purpose) flour
300 ml milk 1 cup grated cheddar
2 tbs freshly grated parmesan
1/2 tsp Dijon mustard
Pinch cayenne pepper
4 eggs
I added 1 tbsp chopped Parsley/Petersilie

Directions: Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes. Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes. Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well. Lightly beat the egg yolks and add these to the cheese mixture. Mix well. With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites. Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.

Onbijtkoek

2009-05-30T01:01:00.000-07:00

Hmmmm... I love the smell of spices in the whole of my kitchen when the cake was baked..... . It´s quite easy to make and yummy, though without butter or margarine in the recipe.

KBB (Indonesian Baking Club) this month challenge: Onbitjkoek
source: Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta, 2007
Recipe in Bahasa Indonesia: see here
ingredients:
125 g palm sugar/coconut sugar (me: coconut sugar/gula jawa)
5 egg yolks, 3 white eggs
125 g all purpose flour, 1 tsp cinnamon (kayu manis), 1/2 tsp ground nutmeg (pala), 1/4 tsp ground cloves (me: 7 cloves/cengkeh).
50 g kenari/canarium indicum ( me: sliced almond)

directions: Preheat oven to 150°C. In medium bowl, combine flour, ground nutmeg and ground cloves. Cream eggs and palm sugar using electric mixer (me: about 10 minutes) until stiff and fluffy.Add flour mixture and mix until well combined. Pour batter in prepared pan (I use 20x30 cm cake tin). Sprinkle top with sliced almond. Bake about 20 minutes. Cool completely and then cut into pieces.

Banana-Walnut Muffin

2009-05-17T07:26:00.000-07:00

For muffins, I use Banana Walnut bread I posted here.
I found a difficulty to make a picture with white background. It´s not yet perfect. Hopefully, next time better. Mas Prio, thanks for tutorial :)

ingredients: yields for about 24 muffins

250 g all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda/Natron
1 tsp ground cinnamon

100 g unsalted butter, melted

100 g sugar

2 eggs

2 ripe bananas, peeled and mashed

100 g sultanas

75 g walnuts, chopped

directions: Place flour, sugar, baking powder, baking soda, salt, cinnamon, eggs and butter in a Food Processor, mix well. Stir in mashed banana then sultanas and walnuts. Pour into a muffin baking form. Bake in 180°C preheat oven for about 30 minutes . Check with a skewer. When it comes out clean then the muffins done.

Wajik/Glutinous Rice Cake

2009-04-25T03:39:00.000-07:00

Monthly event "Let´s cook together" (Masak barang yuuk) arranged by Deetha, Ayin, Shinta . This month´s theme is quite interesting : "Jajan Pasar dengan bahan dasar beras" (Indonesian Traditional snacks with basic ingredient: Rice or Glutinous Rice). I decided to make wajik.

ingredients:
750 g glutinous rice
400 g gula jawa/coconut sugar
4 tbsp sugar
400ml coconut milk
300 ml water
7 kaffir lime leaves
2 pandan leaves
1/2 tsp salt

directions: soak glutinous rice in water for about 2 hours, then drained. Steam the rice 30 minutes or until half cooked. Put the rice in a medium bowl. Boil 300 ml water and remove from the heat then pour into the rice. Set aside. Boil coconut milk, sugar, coconut sugar, pandan leaves, kaffir lime leaves and salt, add rice, stir continuously until coconut milk absorbed by the the rice. Discard the leaves. Line a square pan or 20x30 cm baking pan with cling plastic or banana leaves ( I used plastic). Spread glutinous rice into the prepared baking pan. Press and smoothen the surface thoroughly until firm ( before starting to press, I covered the surface with cling plastic). Let it to cool. Cut into pieces.

Cake with Agar-Agar

2009-04-08T23:38:00.000-07:00

for cake, I use a similar recipe (lapis Surabaya cake) that I posted here
7 egg yolks +2 white egg
75 g caster sugar
1/2 teaspoon vanilla
50 g all purpose flour
75 g butter or margarine, melted
1 teaspoon emulsifier (TBM)
for Agar-Agar: see h ere

directions for the cake: Put sugar, vanilla sugar, eggs, and emulsifier into a food mixer. Beat until thick and creamy. Fold in the flour. Add butter and mix well. Line a square of cake tin with baking paper then pour into the mixture. Bake in oven about 180°C for about 30 minutes.

another version for the cake,
source: cake Madonna, yanti rafles
8 egg yolks, 4 white eggs
100 g caster sugar
75 g all purpose flour
25 g milk powder or corn flour/maizena
90 g butter, melted
2 tablespoons water,
1 teaspoon emulsifier (SP), 1/2 tsp rum

I just want to share my happiness with you..........Enjoy the cake :))
Btw, I´m really suprised and didn´t expect that my picture of Gangan Ikan won in some events, Alhamdulillah. Thank you for all judges.

this picture won some categories
* KBB Flickr Food Photography challenge, Dark Background: Favourite and Judge´s picked

* (almost) Forgotten Indonesian Culinary event arranged by Rurie of Whittycute: food winner 3rd prize and Photo winner 3 rd Prize. Rurie, thank you for the wonderful books :). Read more here.

* DMBLGIT (Does My Blog Look Good In This) March 2009 contest hosted by Nikas Culinaria : 1st place

Caramel Pots with Minted Shortbread

2009-03-30T00:01:00.000-07:00

I´m a bit pessimistic when I see the shortbread´s recipe using fresh mint leaves. In fact, the taste is quite good. The fresh mint leaves improve the flavour of these buttery cookies. My kids like it....I´m glad don´t have to finish all of shortbreads by my own :). The recipe reminds me to the gifts that Arfi of Homemade send me last year : Vanilla beans! Imagine, the Vanilla beans had been flown from New Zealand and landed safely in Hamburg, now in my tummy...he..he. Thanks again Arfi. My caramel pot is too dark, the result is slighly bitter... never mind, next time better :). See round up here

KBB#10 challenge: Caramel Pots with Minted Shortb read Sticks

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

step by step Minted Shortbread sticks

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and ba

ke for 20-25 minutes, until lightly golden. Cool and store in an airtight con

tainer until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

step by step caramel pots

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel, then egg yolks. Cool slightly.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Nasi goreng with Vegetable

2009-03-26T00:02:00.000-07:00

This is my entry to join Cooking together (Masak Bareng Yuuk) arranged by Deetha, Ayin, Shinta with the theme: Nasi Goreng, and I submit the recipe also for Original recipe-monthly event hosted by Lore of Culinarty.

ingredients:
2 cup rice, cook in a ricecooker
1 onion, finely sliced
1 carrot, cut into match sticks
cabbage as required
3 tablespoons green beans,
1 egg, 3 tablespoons olive oil, 1 tbsp margarine
salt, 3 tablespoons kecap manis/sweet soya sauce
spices to grind: 3 red chillies, 2 cloves garlic, 1/2 fresh tomato, 1/3 tsp terasi/shrimp paste

directions: saute onion until fragrant, stir in spice paste. Add vegetables and then rice. Pour into sweet soya sauce. Stir continuously until the spice paste combine thoroughly with rice. Serve Nasi Goreng with slices of cucumber and tomato, melinjo crackers.

Borek Tuna

2009-03-11T08:51:00.000-07:00

Teh Niknik, thank you for sharing the recipe. Hmm...After I tried it , I´ll add kemangi/hairy basil and chillies to give it more spicy and tasty and think to make Borek filled with spinach and minced beef too, next time!. My entry for Magnificent click contest 2009, arranged by Gayathri of just urs.

ingredients:
for dough: yields for about 60
1 kg all purpose flour( me: 950 g)
250 g butter, melted
250 g milk
1 sachet instant yeast/Hefe
1 tsp salt, 1 tbsp sugar
4 eggs, separated (me: 3 eggs, separated)
sesame seed

for filling:
450 g canned Tuna
2 onion, finely sliced
4 cloves garlic, crushed
salt and pepper to taste
200 g ground almond, 4 tbsp olive oil

directions: Place white eggs, yeast, butter, salt, sugar, milk and a half amount of flour into a food processor, mix well. Gradually, add the rest of flour. Turn the dough onto lightly floured surface, knead until smooth and elastic. Cover the dough and stand in warm place until double in bulk for about 1 hour. Divide the dough into small balls, use a rolling pin to roll the dough about 5 cm in diameter. Fill with tuna filling. Brush with the beaten egg yolk and sprinkle with sesame seeds. Bake in preheat oven at 180 °C for about 20minutes.

Gangan Ikan Kelik/Lele

2009-02-17T04:37:00.000-08:00

This is my entry for " (almost)Forgotten Indonesian Culinary Heritage event" hosted by Rurie. The rest of story, I´m going to write in Bahasa Indonesia. You can see my first Gangan recipe using Mackerel Fish/Belitung style fish soup with cassava here.

Gangan Ikan ini merupakan masakan asli dari daerah Belitung, yang mengingatkanku pada masa kecil. Masih terbayang dalam ingatan, ketika nenek masih ada, beliau sering sekali mengolah Ikan untuk di Gangan. Biasanya beliau menggunakan jenis ikan Bulat, ikan Ilak, Lele (bahasa Belitungnya: Kelik) ataupun Ikan Pari. Ada lagi tambahannya yg unik: Singkong!, entah kenapa bagian ini jadi favorit.....kalau sudah jadi Gangan Ikan...paling sukaaa banget mancing singkongnya :)).

Aroma kayu bakar tempat nenek masak di dapurnya yg sangat sederhana, membuat masakannya selalu nikmat. Walaupun jaman itu, rumah nenek sudah memiliki fasilitas listrik, beliau lebih suka memanfaatkan kayu bakar yang mudah ditemukan di halamannya yg penuh dengan aneka pohon buah-buahan.

Ahh....untungnya singkong dan ikan Lele beku masih bisa didapat di toko Asia di Hamburg, akhirnya bisa juga ikutan eventnya Rurie. Btw, kenapa Lele bahasa Inggrisnya Catfish yahh...hm....karena ada kumisnya kali ya :))

ingredients:
500 g Ikan Kelik/lele/Catfish (Clarias macrocephalus)/Gelber katzenfisch, discard inside, wash and cut into pieces
500 g cassava, cut into pieces
1 l water
2 bay leaves/daun salam
1 tablespoon tamarind paste + 100 ml hot water, sifted
1 teaspoon sugar, salt to taste

spices to grind: 3 shallots, 3 candlenuts, 2 cloves garlic, 2 cm ginger, 2 cm galangal, 3 cm turmeric, 4 bird´s eye chillies, 1 tsp shrimp paste/terasi/belacan, 2 cm lemon grass (take the white part only)

directions: Boil water in a saucepan. Add spices, tamarind juice, bay leaves and cassava. Lower the heat, add Catfish/Lele, salt and sugar to taste. Simmer until the fish and cassava quite tender. Be careful not to overcook or they will disintegrate.

KBB#9: Classic Puff Pastry

2009-01-30T01:01:00.000-08:00

My very first time homemade puff pastry :)). This time KBB (Indonesian Baking Club) challenge to make puff pastry really make me worry because I´m not sure I can do it. Why? I love puff pastry but I used to buy ready to use puff pastry and the important things: quick, easy and I can get delicious snacks. See my older posts using puff pastry: Blätte rteig Tuna/Tuna puff pastry, Pisang molen (Banana puff pastry), Choco Pud ding in h o rns, zwiebelkuchen/Onion Pie.

Finally, I did it. I´m sooooo happy. It must be treated carefully, patience and of course..time consuming. Will I make it again in the future? Hmm.... I still prefer to buy ready to use puff pastry than make by my own. At least, I have completed the challenge successfully.

Classic Puff Pastry (Pate Feuilletee)
Source: King Arthur Flour 200th Anniversary Cookbook ingredients: 1 pound (4 cups) unbleached all purposed flour/plain flour (or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour- 1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature 1 – 2 tsp salt (1 for sweet, 2 for savoury) 1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour

I follow only halves recipe suggested by Emma Isti:
227 g flour ( 28 g maizena/cornflour + 199 g all purpose flour) --> take 28 g mixed flour for butter block.
for dough: 199 gram flour + 28 g butter, 1/2 tsp salt, 1 tsp lemon juice, 100 ml water
for butter block: 199 g butter + 28 g flour

Dough: Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl. Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal. Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together. Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Butter
Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand. Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.

Rolling-Folding
Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close. Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together. Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide. When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes). If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.

Chill
When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.

Shaping
After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.

directions in Bahasa Indonesia see here.

My Savoury muffins vs Veggie Fritters

2009-01-20T02:16:00.000-08:00

Veggie Fritters

Actually, I want to make savoury muffins with similar recipe for veggie fritters or we call it Bala-Bala/Bakwan Sayur. The Idea is to bake something more healthy than deep fry snacks. I´m quite suprised with the result. My son tried one bite and he said the taste is weird, don´t make it again! So, back to normally I do, just deep fry it instead of baking, though it´s healthier. My entry for EFM (Event for Month) with theme Savouries arranged by SriLekha of Srishkitchen. So, how about you?. Which one do you choose? Savoury muffins or veggie fritters version.

ingredients: 250 g self raising flour, 250 ml water,
4 cloves garlic, crushed
1/2 tsp ground white pepper,
125 g cabbage, shredded
1-2 carrots, shredded
100 g green peas
salt to taste
cooking oil for frying

directions: place flour in a bowl. Gradually, add water. Stir in garlic paste, vegetables, pepper and salt. Deep fry in hot oil until gold brown. Serve warm.

Savoury muffins

Banana Fritters

2009-01-15T02:41:00.000-08:00

Banana Fritters, just perfect for morning or afternoon tea . My entry for original recipe monthly event hosted by Lore of Culinarty.

ingredients:
250 g self raising flour
200 ml milk
3 bananas
4 tbsp sugar
1 tbsp vanillie sugar
1 tsp ground cinnamon
1/2 tsp salt
cooking oil for frying

directions: place dry ingredients in a medium bowl. Gradually, pour into milk. Stir until thoroughly combined together. Cut banana into about 1,5 - 1cm in thickness. Add into the batter. Deep fry in hot oil until golden brown.

My own King Cake: Spices Bread

2009-01-08T05:50:00.000-08:00

Though we don´t have family tradition to celebrate on the feast of the Three Kings, I´d like to participate Zorra of 1x ümruhren bitte invitation-Make Your Own King Cake. Today is the last day of submision. I tried to make the bread using a recipe from mbak Fenty, with slighly modification as usual :D. Thanks to Zorra who gives step by step how to fill the filling. My bread turn out not really good, anyway.. I love the taste of spices in the bread. Next time, I´ll try again!

ingredients:
250 g flour type 550 *( me: 500 g flour type 550)
250 g flour type 1050 *(I omitted this)
1 yeast/hefe
150 ml warmed milk
2 eggs 50 g sugar
50 g butter, melted
1 tsp salt, 1 tsp cinnamon powder
12 cardamoms, grinded then sifted
2 tsp vanillie sugar
filling: 200 g ground hazelnuts, 150 g sugar, 2 tsp cinnamon powder,
1 egg, 50 g butter, melted

* according to Wikipedia: German flour type numbers (Mehltype) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.

Guess, who got the trinket? my hubby :D. I also made braided bread from the similar recipe.

directions: Dissolve yeast into lukewarm milk. Place a half amount of flour, eggs, yeast mixture, butter, salt, sugar, spices (ground cardamoms and cinnamon) into a food processor, mix well. Gradually, add the rest of flour. Turn the dough onto lightly floured surface, knead until smooth and elastic. Cover the dough and stand in warm place until double in bulk for about 1 hour. Divide the dough into two, use a rolling pin to roll the dough in 30 cm length. Fill with Hazelnuts filling. Brush with the beaten egg yolk and sprinkle with sesame seeds. Bake in preheat oven at 180 °C for about 20-30 minutes.

Choco-Sour Cream Muffins

2009-01-07T05:30:00.001-08:00

End of the year 2008, I planed to make spiegeleikuchen. All of ingredients had been bought including sour cream. It was kept in the refrigerator until a new year and I realized the sour cream almost reaches its expired date. Before it´s too late, I bake muffins instead of spiegeleikuchen (too lazy to make it)

ingredients: for 12 muffins
250 g all purpose flour
125 g sugar
1 egg
200 g sour cream/schmand
3 tsp chocolate powder
1 tsp mocca pasta
2 1/2 tsp baking powder
1/2 tsp baking soda/Natron
100 ml milk
75 ml cooking oil

directions: beat sugar, egg, and sour cream with electric mixer. Sift together the flour, baking powder, baking soda, chocolate powder. Gradually, fold in dry ingredients , then pour into milk, cooking oil and mocca pasta. Mix until they are thoroughly incorporated. Place batters into muffin pans. Bake in preheat oven 180°C for about 25 minutes.

Kue Lumpur

2009-01-03T07:26:00.001-08:00

When my oldest son saw Kue Lumpur at Ayin of AG´s Food, he begged me to make it. I just made slightly modification by using kartoffelpüree/mashed potato powder and substitute amount of coconut milk with milk. Ayin, thank you for sharing the recipe.

ingredients:
source: Ayin
Yields for 24
200 g all purpose flour
300 g potato, , peeled, steamed and mashed ( me: 100 g kartoffelpüree/mashed potato powder+350 ml hot water)
100 g sugar, 1 teaspoon vanilie, 6 eggs, 1/2 tsp salt, sultanas
400 ml coconut milk (me: 250 ml coconut milk + 150 ml milk)
2 tablespoons margarine, melted

directions: place sugar, vanillie, salt and eggs in a bowl of electric mixer. Beat together for about 3 minutes until thoroughly mixed. Gradually, fold in the flour, mashed potato alternately and adding milk/coconut milk between each addition. Add melted butter and mix well. Put spoonfuls of batter into greased muffin pan. Bake in a moderate preheat oven 180°C for about 20 minutes.

Soto Padang/Padang Style Beef Soup

2008-12-24T23:37:00.000-08:00

I cooked Soto again, this time Padang style to participate Masak Bareng (cooking together) arranged by Shinta, Deetha and Ayin. My kids said that they still prefer Soto Bangkalan than this :D

ingredients;
750 g beef
2 litre water
1 stalk lemon grass
4 cloves
4 cardamoms
3 star anise
5 lime leaves
3 cm galangal, 3 cm ginger
1 teaspoon white pepper powder
1 teaspoon sugar
salt to taste
4 tablespoon cooking oil, 1 tablespoon Blueband margarine

spice to grind: 10 small red onion or 6 shallots, 5 cloves garlic, 1 tbsp coriander, 3 cm turmeric

condiments: celery, vermicelli, perkedel kentang/fried potato cake, sambal, krupuk, lime.

directions: saute spice paste until fragrant. Pour into water and other spices until boil. Add beef, seasoning with pepper, sugar and salt. Keep it simmering until the beef is tender. Take out beef, then cut into slices and fry with small amount of cooking oil until the colour of beef changed into brown. Serve hot with vermicelly, perkedel kentang, krupuk, lime, chopped celery, sambal.

Nasi Tumpeng

2008-12-22T07:45:00.000-08:00

Tumpeng, Indonesian traditional dish, is cooked for special ceremonies such as birthday, celebration etc. This creation is my very first tumpeng for Dharma Wanita´s birthday, made me couldn´t sleep well until it was done :). Thanks DW for your trusty.

Soto Bangkalan/Bangkalan Style Beef Soup

2008-12-18T05:19:00.000-08:00

I´ve got email from my sister who is really kind to send me her family recipes from Bangkalan, Madura. I tried two recipes: Empal Daging Bangkalan (Sorry....I didn´t take the picture of it) and this Soto Bangkalan. Thanks a lot....mmmuuuaaahhh :). Next time, I´ll try Rawon Madura.

Soto Daging Bangkalan
source: mbak Iin
ingredients:
500 g beef
1,7 litre water
4 shallots, sliced
3 cloves garlic, sliced
1 stalk green onion, chopped
4 lime leaves, salt
4 tbsp cooking oil

boiled eggs, vermicelli

spices to grind: 1,5 cm ginger, 1/3 tsp white pepper, 4 cloves garlic, 3 red chillies, 2 cm turmeric, 1/2 teaspoon terasi/shrimp paste

directions: cook beef and water until the beef is tender, set aside. Cut the beef into cubes. Saute sliced shallots, garlics and green onion until fragrant, add spice paste. Pour into beef broth and beef, bring to boil. Keep it simmer for 5-10 minutes. Serve hot with vermicelli, boiled egg, chopped celery, sambal and steamed rice.

Pommes Frites in Action

2008-12-09T00:32:00.000-08:00

Just having fun with Pommes frites and my youngest son´s Lego-Football that I bought for him :). I also submitted the photo (below) for KBB Flickr Food Photography challenge #Junk food . I didn´t win ^_^

KBB#8: Bitter Chocolate Peppermint Biscuits

2008-11-30T01:01:00.000-08:00

KBB (Indonesian Baking Club) challenge this time: Bitter Chocolate Peppermint biscuits, hosted by Ellen and Arfi .
The thickness of biscuits should be 2 mm, I made 5 mm ! Then, sandwich three biscuits with peppermint icing. Huaaaa...to eat those biscuits, I´ve to open my mouth widely. I think, two layers enough!

Bitter Chocolate Peppermint biscuits

source: Donna Hay for Canvas, NZ Herald
185 g butter
1 cup caster sugar
1 egg
2 cups plain flour
1/2 tsp baking powder
1 cup icing sugar
1 tsp peppermint flavouring ( me: peppermint candy, grinded)
1 tbsp water
200 g dark chocolate (70% cocoa) me: 55% 1 cup cream

Preheat the oven to 180°C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.
Gently knead the dough to bring together. Roll the dough between towo sheets of baking paper (me: plastic) to 2 mm (me: 5 mm) thick. Refrigerate for 30 minutes. Cut out 7x5 cm rectangels. Place on baking trays lined with baking paper and bake for 5-6 minutes (me: 15 minutes) or until golden. Allow to cool on trays.
Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.
Sandwich three biscuits together with peppermint icing. Repeat with the remaining ingredients. Lighly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.

Ginger Coffee with spices & Birthday Cake

2008-11-21T09:37:00.000-08:00

Ginger Coffee with spices
source: Helwah Balfas
ingredients:
1 litre water, 2 teaspoons coffee/instant coffee,
3 cm ginger, bruised
115 g coconut sugar/Gula Jawa
25 cardamoms, 1 stick (3 cm) cinnamon
1 stalk lemon grass or 1 Pandan leaf

Boil the water with spices, coconut sugar and pandan leaf. Let it simmer for a while then add instant coffee. Sift and serve hot. Add milk or coffe cream or sugar if you like it more sweet :)

For my dearest friend and my brother, Harry Poernomo, who have birthday this month:
Happy Birthday
I wish you all the best

Risoles

2008-11-15T02:41:00.000-08:00

Have a nice weekend, everybody!

ingredients: yields for 24 servings
for skin
200 g all purpose flour
500 ml milk
2 eggs
1/2 teaspoon salt
1 tablespoon cooking oil or margarine

2-3 white eggs
bread crumbs
cooking oil for frying

filling: chicken ragout with vegetables

Nasi Kebuli/Kebuli Rice

2008-11-06T23:20:00.000-08:00

I was craving for Nasi Kebuli, the problem....my oldest son and my hubby aren´t fans of Lamb. Anyway, I tried to cook it in rice cooker!. I´m quite surprised, they like it, too!!. Thanks to my dear friend, Helwah, who gives me tips how to cook it. She used to add milk instead of coconut milk into Nasi Kebuli.

ingredients:
500 g rice
400 g lamb ( I used Lammkoteletts/Lamb chops)
1 onion, finely sliced
4 garlic cloves, crushed
4 cloves
3 cm cinnamon stick
1/2 or 1/3 teaspoon ground white pepper
200 ml coconut milk
2 tablespoons raisins/sultana
5 tablespoon olive oil or cooking oil
water as required
salt

spices to grind: 1 teaspoon coriander, 5 cardamoms, 1/6 tsp cumin

directions: saute onion and garlics in a skillet until fragrant. Set aside. Boil lamb chops, spices and sauted onion garlics until tender. Take out the lamb from the water, cut into cubes. Saute lamb with a little bit cooking oil until brown. In a bowl of rice cooker, pour into rice, lamb broth and coconut milk . Add more water if necessary. When it is cooked, mix with raisins and lamb. Serve warm with salad.

Thank You

2008-11-04T00:52:00.000-08:00

When I sent this picture of Fruit Cake with Sour Cream as my entry (category: Baking and Photography) to celebrate KBB´s first Anniversary , I didn´t think that I´ll win the contest until Arfi, founder of KBB (Indonesian Baking Club), announced the winners of KBB Contest in KBB-mailinglist. What a surprise for me !

I would like to thank you to all of judges and also many thanks to mbak Arfi of homemades and Regina who sent me wonderful and useful gifts. Thanks a lot!

you can see the round-up with full of delicious dishes:
Baking round up here
Food Photography round up here
Cooking round up here

Ive´got some awards from my virtual blogger friends. I´m so honoured and thank youuuu.....mmmhuuuaaah, big hugs for you all.
Many awards from Ching of Little Corner of mine

Again, some awards from Lubna of Kicthen Flavour, Hard working Food blogger award from JUN of Yummylicous, Brillante weblog award from Ching of Little Corner of Mine and Gertrudewan of my kitchen snippets and Creative blogger award from Shinta of Little Kitchen

Rollade Tahu

2008-10-30T00:11:00.000-07:00

Rollade is commonly made from meat. Today, I cook tofu rollade to join Cooking together (Masak Bareng Yuuk) arranged by Deetha, Ayin, Shinta with the theme: Rollade Tahu. The rollade is wrapped in Kohlrabi leaves that I used to substitute Melinjo leaves for Sayur Asem. Normally, people just discard the leaves, but I try to collect them and hopefully, someone will think that I have rabbits to feed ^_^. It´s edible and taste just like Melinjo Leaves!

ingredients:
400 g tofu, mashed
1 bunch spring onion, finely sliced
3 cloves garlic, crushed
3 bird´s eye chillies, finely sliced
2 eggs
2 tablespoons coconut milk
salt, pepper to taste
kohlrabi leaves
2 carrots

directions: Mix all of ingredients together, except carrots. Wrap each with kohlrabi leave. Steamed for about 20-30 minutes.

Cheese Orange Cake

2008-10-28T08:41:00.000-07:00

Yesterday, I didn´t have enough time to make Black Forest for my friend birthday. I searched another cake which is quite simple and not too much decoration. After blog walking, I decided to use Shinta´s recipe with a bit modification as usual :). Although my cake decoration doesn´t look neatly, the cake is yuuuummmmy. Thank you shinta!

ingredients:
source: Shinta´s Little Kitchen - modified by: me
6 egg yolks
4 white eggs
125 g sugar
125 g all purpose flour
25 g corn flour/Maizena
2 teaspoons backing powder
100 g butter, melted
50 ml orange juice ( juice of one mandarin orange)

cream: 200 g schlagsahne (whipped cream), 1 sachet sahnesteif, 300 g mascarpone italiano, 4 tablespoons caster sugar
for garnish: 50 g shredded cheese, 1 can mandarin orange

directions: beat eggs and sugar on high speed mixer until mixture is thick and creamy. Sift dry ingredients, with spatula or mixer, gently fold dry ingredients into egg mixture until all combined. Pour mixture evently into well-greased deep 26 cm round cake tin. Bake in preheat oven 180°C about 25 minutes. When the cake is completely cold, cover with whipped cream. Spread top with shredded cheese.

for cream: beat schlagsahne (whipped cream), sahnesteif, caster sugar until creamy and sugar is dissolved. Add marcarpone, continue to beat until mix well.

SHF: Banana-Choco-Walnut and Sultana Bread

2008-10-24T09:54:00.000-07:00

Banana Bread.....again !. My first SHF (Sugar High Friday) entry hosted by Anita´s Dessert First with Spices theme. I use Banana-Walnut and Sultana bread´s recipe here and add choco chips and cinnamon to suit the theme :) .

*you can see the round up here

ingredients:

250 g all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda/Natron

pinch of salt
1 tsp ground cinnamon

100 g unsalted butter, melted

100 g sugar

2 eggs

2 ripe bananas, peeled and mashed

100 g sultanas

75 g walnuts, chopped
50 g choco chips

directions: Place flour, sugar, baking powder, baking soda, salt, cinnamon, eggs and butter in a Food Processor, mix well. Stir in mashed banana then sultanas, choco chips and walnuts. Pour into a prepared loaf tin. Bake in 180°C preheat oven for about 45 minutes and continue to bake again at 150°C for 15 minutes. Check with a skewer. When it comes out clean then the bread done.

Cream Cheese Fruit Cake

2008-10-19T08:59:00.000-07:00

Cream Cheese Fruit Cake

(source: Cakes and Slices Cookbook, Australian Consolidated Press)
ingredients:
90 g margarine (retno: 100 g butter)
125 g cream cheese (me: 100 g cream cheese)
2 teaspoons lemon zest (kulit lemon) I omitted this
175 g caster sugar (me: 125 g)

2 eggs

125 g sultanas (me: 100 g)

125 g raisins (I don´t use more raisins. Sultanas and raisin are family, aren´t they?)

100 g currant, finely chopped (me:100 g succade)

150 g apricots (me: 100 g prunes)

150 g maraschino cherry , divided by 4 (me: 50 g)

75 ml brandy ( substituted with juice of 1 orange)

100 g all purpose flour (me: 200 g all purpose flour+2 tsp baking powder+1/2 tsp baking soda)
75 g self raising flour ( I omitted this)

directions: soak dried fruits into orange juice. Cream butter, cream cheese and sugar together until fluffy. Add eggs, a little at a time, beating well between each addition. Sift the flour, baking powder and baking soda together and fold into the mixture. Add fruits. Turn the mixture into the prepared loaf tin. Bake in a preheat oven 150°C-160°C for about 1 1/2 hours. (note: after 30 minutes baking, cover the tin with aluminium foil then continue to bake).

Tofu Omelette

2008-10-13T04:39:00.000-07:00

When I ´ve just came home and my kids are starving, I need to do something in a hurry. Tofu Omelette could be a good choice to cook that can save my energy :). My entry for Original recipe-monthly event arranged by Lore-Culinarty.

ingredients: 1 tofu (100 g), mashed
2 clove garlics, crushed
2 eggs, beaten
1 spring onion, finely chopped
salt and pepper
4 tablespoons cooking oil

directions: mash tofu, then mix in garlics, spring onion, the beaten egg and salt and pepper to taste. Heat the oil in a frying pan about 20 cm in diameter. Fry tofu mixture on each side until golden brown.

Belitung style Fish Soup with Cassava: Gangan

2008-10-05T23:37:00.000-07:00

My Grand mother and my mother used to make Gangan (Belitung style fish soup) for our family. We lived near seaside when I was a kid, no wonder I love seafood. Guess, what is the best part I love in this soup?. Cassava!! Singkong...ooohhh..singkong :)

ingredients:
500 g mackerel, discard inside, wash and cut into pieces
500 g cassava, cut into pieces
1 l water
2 bay leaves/daun salam
1 tablespoon tamarind paste + 100 ml hot water, sifted
1 teaspoon sugar, salt to taste

spices to grind: 3 shallots, 3 candlenuts, 2 cloves garlic, 2 cm ginger, 2 cm galangal, 3 cm turmeric, 4 bird´s eye chillies, 1 tsp shrimp paste/terasi/belacan, 2 cm lemon grass (take the white part only)

directions: Boil water in a saucepan. Add spices, tamarind juice, bay leaves and cassava. Lower the heat, add mackerel, salt and sugar to taste. Simmer until the fish and cassava quite tender. Be careful not to overcook or they will disintegrate.

KBB#7: Fruit Cake wih Sour cream

2008-09-27T03:19:00.000-07:00

My second entry (Baking) for KBB (Indonesian Baking Club)´s 1st birthday with the thema: Warna-Warni - Colourful. I use spiegeleikuchen recipe (see the recipe in Bahasa Indonesia here) with a bit modification. I also submit this entry for Food Photography contest.

ingredients:
first layer (Cake): 3 eggs, 125 g all purpose flour, 125 g butter, 1 tablespoon baking powder
second layer (sour cream): 400 g sour cream/schmand, 500 ml milk, 40 g maizena/corn flour/speise starke, 2 tablespoons sugar, 1 tablespoon vanilie sugar
third layer(fruit and agar-agar): 1 can Pfirsiche/Peach (drain the water and keep it about 250 ml), 1 kiwi, 1 sachet agar-agar, 300 ml apple juice

Whooooaaa...look at that spills
"bocorrr...biasanya aku pake tortenguss yang langsung mengental, kali ini coba-coba pake agar-agar, untung masih ada yang terselamatkan dengan menuangkan agar-agar sesendok demi sesendok :)"

directions:
first layer (cake):Put eggs and sugar into a bowl of electric mixer, beat on high speed for about 10 minutes until mixture thick and creamy. Add butter, continue beating until just combined. Sift dry ingredients (flour and baking powder) over the mixture. Stir with spatula or beat with low speed until all ingredients are thoroughly combined. Preheat oven to 180 °C. Pour mixture into a greased deep 26 cm round cake tin; line base with baking paper. Bake in oven for about 20 minutes. Meanwhile, make second layer.
second layer (sour cream): combine sugar, vanilie and maizena in sauce pan. Add milk, blend until smooth, stir over heat until mixture boils and thickens. Remove from heat, stir in schmand/sour cream. Spread sour cream mixture evenly onto cake. Bake again for about 10 minutes. Let it cool.
third layer (fruit and agar-agar): decorate with peach and kiwi. Combine agar-agar and juice, stir over heat until boiling. Pour into fruit, spoon by spoon.

Senggigi beach-Lombok Island, photo taken by Adrian

Kue Salju (Snow white cookies) & Pineapple Tarts

2008-09-24T01:50:00.000-07:00

Kue salju (Snow white Cookies)
ingredients:
500 g all purpose flour,
3 tablespoons maizena/corn flour/speise starke
350 g margarine "Blueband"
1 teaspoon vanilie
for garnish: 150 g caster sugar

directions: Pour flour into large pan, cook and stir continuosly with a wooden spoon for about 4 or 5 minutes. Set aside. Whisk margarine, vanilie and maizena. Gradually, add flour. Knead mixture, roll out to 4 mm thickness. Cut out pastry with shaped cutter. Bake in moderate 180°C oven about 20 minutes. Sprinkle cookies with caster sugar.

Nastar (Pineapple Tarts)

I posted Pineapple tarts with another recipe here and homemade Pineapple Jam here. When I was on holiday in Bandung, my sister in Law: Rina made pineapple Jam for me. Thanks a lot Rina, the taste of Pineapple from Indonesia is more sweet than I bought here.

ingredients: 4 egg yolks, 250 g margarine, 250 g butter
800 g all purpose flour, 200 g caster sugar

P.S: Siti Azma- Food-Research, thank you for your order. Enjoy the Pineapple tarts/nastar !