Everything4sweets

Fluffy White Cupcakes

2012-02-10T12:40:00.000-08:00

I'm so happy this recipes turn out like the title said Fluffy, it's so amazing egg less but moist and fluffy. Found this wonderful recipes from Shmooed Food.

makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soymilk ( I used skim milk)
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract ( I used butter essence/ flavor)

Preheat the oven to 350º.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Notes:

Fill the cupcakes tin with 1/4 cup of batter, if too full the cake will be dense.

Next time I will make the frosting , i found a good recipes from Learning to eat again,

Fat free frosting.

Ingredients

8oz tub of fat-free cool whip (or any generic frozen whipped topping), thawed
1 (3.5 oz) package of instant pudding (any flavor)
1 can fat-free condensed milk
1/2 c. cold fat-free milk

Steps for Frosting:
Place pudding mix, milk and condensed milk is medium sized mixing bowl
With a fork or wire whisk, whisk all ingredients together until well blended. Allow mixture to sit for 3-5 minutes until firm (mixture will jiggle slightly when bowl is shaken gently)
Fold in thawed whipped topping
Place in fridge for 15 minutes to firm up slightly

The Versatile Blogger Award

2012-02-09T13:16:00.000-08:00

I received a beautiful Award from Tested and Tasted .

Thanks DG, you are so sweet :)

Coffee Chocolate Cupcakes

2012-02-04T21:17:00.000-08:00

I really like this recipe, you can find the recipe from Simply Recipes.

This cupcakes are delicious and moist.

Prep time: 10 minutes
Cook time: 20 minutes

The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.

INGREDIENTS

Cupcakes:

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)/ I used 3 in 1 instant Coffee
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

METHOD

Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

I didn't make frosting this time, but I found a good recipes from Grin and bake it. , I will try this next time.

Low-fat Cream Cheese Icing

8 oz. light cream cheese, softened

1 c. marshmallow cream
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1 c. powdered sugar

In a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice, and vanilla until well combined. Then gradually beat in the powdered
sugar.

Makes 1 3/4 cups

NOTES : The use of marshmallow creme instead of butter in this easy frosting
recipe keeps the fat, calorie and cholesterol counts low. To simplify
clean-up, spray the measuring cup with non-stick spray before attempting to
measure out the marshmallow cream!

Cheese button

2011-05-17T13:36:00.000-07:00

Original recipe from here

Ingredients:
- Butter 275 gram
- Gula halus 1 sdm
- Kuning telur 3 butir
- Putih telur 1 butir
- Keju edam 150 gram
- Tepung sagu 100 gram
- Tepung terigu protein rendah (kunci biru) 350-400 gram
- Keju cheddar parut secukupnya

Bahan Glazur:
- Icing sugar 275-300 gram
- Putih telur 50-60 gram
- 1/2 sdt cream of tartar (optional, boleh dipakai boleh tidak)
- Vanili, cuka atau Lemon essence secukupnya

Directions:
-Kocok butter dan gula halus hingga tercampur rata, masukkan telur, kocok rata, tambahkan keju. Aduk rata. Masukkan tepung sagu dan terakhir tepung terigu. Uleni hingga rata/kalis..
-Giling tipis 2-5 mm, potong kotak 2x2 cm.
-Olesi glazur, ratakan dan taburi keju cheddar parut
-Angkat satu persatu, tata di loyang kuker.
-Oven dengan api kecil hingga matang.

Glazur:
Kocok semua bahan hingga setengah mengembang, tambahkan lemon essence.

Note: Panggang 150 C/160 C selama 30 menit

Beri garam diadonan sedikit.

Melt in the mouth butter cookies

2011-01-06T13:31:00.000-08:00

Original recipe from Cook.Bake.Love
This cookies really nice, soft, fragile and melt in the mouth.

Ingredients:
125g butter, soften at room temperature (I used salted butter)
40g icing sugar
125g potato starch
80g superfine flour (can be replaced by plain flour)

Method:
1) Beat butter and icing sugar till fluffy and lighter in colour, sift in potato starch and flour, mix to form a soft dough.
2) Roll into small ball, arrange on lined baking pan and press lightly with a fork. Bake in preheated oven at 150C for 20 mins, upper rack (need not bake till cookies turn brown).

Note:
1) I measured each cookie dough with ½ tbsp measuring spoon
2) To prevent cookie dough from sticking on fork, dip the fork in water before each use.
80g superfine flour (can be replaced by plain flour)

Method:
1) Beat butter and icing sugar till fluffy and lighter in colour, sift in potato starch and flour, mix to form a soft dough.
2) Roll into small ball, arrange on lined baking pan and press lightly with a fork. Bake in preheated oven at 150C for 20 mins, upper rack (need not bake till cookies turn brown).

Note:
1) I measured each cookie dough with ½ tbsp measuring spoon, made 62pcs. I think the size is just nice.
2) To prevent cookie dough from sticking on fork, dip the fork in water before each use

Sate lilit Bali and Sambal Matah

2011-01-06T13:20:00.000-08:00

Original recipe from here and here

Recipe Sate Lilit Bali

Ingredients:
* 250 gr shrimp – clean, deveined
* 250 gr mackerel – or any firm white flesh fillet
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs sugar – can use any sugar, but coconut sugar is better
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used

Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY

Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in dessicated coconut. Add 3 tbs of thick coconut milk
2.) Add processed ingredients, mix well. Add salt & sugar to taste
3.) If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
4.) Shape the mixture on sate sticks/lemongrass stalk, flatten slightly
5.) Charcoal grill sate until light brown and cooked through

Sambal Matah
source: Geoff's Menu

Ingredients:
15 shallots, peeled and sliced in half length-way, then finely crosswise sliced
15 bird's eye chilies, sliced
4 cloves garlic, finely sliced
5 kaffir lime leaves, finely sliced
1 tsp roasted dried shrimp paste, finely grated
4 stalks lemon grass, only take the white and tender part, bruised and finely sliced
1 tsp salt
¼ tsp freshly ground black peppercorn
2 tbsp freshly squeezed lime juice
75 ml oil

Directions:
Combine all other ingredients and mix thoroughly for a couple of minutes before serving with Be Pasih Mepanggang and Sambal Tomat.

Bakwan Sayur

2011-01-06T13:08:00.000-08:00

I forgot where I got this recipe, but it is a nice one.

Bahan

300 gr tepung terigu

100 gr udang beku (udang kecil yang segar lebih bagus)

150 gr wortel (rajang atau potong sesuai selera)

150 gr kol (rajang halus)

1 butir telur

400 ml air

Bumbu halus

5 siung bawang putih

1 st merica

1 sm ebi (yang sudah disangrai/ dihaluskan)

1 ½ st garam

1 st gula pasir

Cara Membuat

1. Masukkan potongan wortel dan kol pada sebuah mangkok
berukuran sedang/besar dan tambahkan bumbu halus, telur, sedikit air,
dan jangan lupa ebinya (penambahan ebi akan memberikan cita rasa
tersendiri dan merupakan bumbu penyedap alami pada masakan). Aduk rata
sambil sedikit diremes-remes.

Note:

Proses 'peremesan' menyebabkan keluarnya juice atau sari dari sayuran
(wortel dan kol)

Ini mengakibatkan bercampurnya kimia bahan (sayuran) dan bumbu halus.
Bercampurnya secara "mesra" antara bumbu dan bahan merupakan salah
satu faktor penyumbang sedapnya masakan yang dihasilkan.

2. Masukkan udang, aduk rata (jangan diremes, nanti udangnya hancur)

3. Masukkan tepung sedikit demi sedikit (bergantian dengan air), aduk rata

Note:

Bakwan yang enak dan renyah dihasilkan dari adonan dengan kekentalan
yang sesuai, perhatikan adonan jangan terlalu encer atau jangan
terlalu pekat. Terlalu encer suatu adonan akan menghasilkan bakwan
yang terlalu lembek (dan akan menyerap banyak minyak), ini karena
rongga antar molekulnya di isi oleh minyak pada saat kita menggoreng,
Sedangkan bakwan yang berasal dari adonan terlalu pekat, akan
menyebabkan bakwan memiliki cita rasa seperti kurang matang saat
digoreng.

4. Ambil adonan dengan menggunakan centong sayur kecil dan
goreng dalam minyak dengan pemanasan yang sedang, hingga berwarna
kekuningan, angkat dan tiriskan.

Note:

Pemanasan merupakan faktor utama lainnya yang mempengaruhi cita rasa
masakan. Adonan yang digoreng dalam minyak terlalu panas, akan
menghasilkan bakwan dengan gosong atau matang diluar dan mentah di
dalam, sebaliknya pemanasan yang terlalu rendah akan menghasilkan
bakwan yang lembek (masuk minyak) dan tidak renyah. Jadi gunakan api
dengan pemanasan sedang.

5. Hidangkan bakwan selagi panas-panas, dengan cocolan sambal
Lampung (Indfood) bagi yang menyukai rasa pedas atau sweet and sour
sauce (saus Thailand).

Okonomiyaki

2011-01-06T13:01:00.000-08:00

Original recipe from here

I did some adjustment to the recipe, because I used whole wheat flour, I added more eggs, it seems 1 egg didn't hold the okonomiyaki.

Ingredients:
1 cup flour (I used whole wheat flour)
3/4 cup dashi (or water)
1 egg
1/4 of a cabbage, about 2-3 cups packed (shredded)
1 carrot, about 1/2 cup (grated)
1 small zucchini, about 1 cup (grated)
1 green onion (chopped)
3 slices bacon
okonomiyaki sauce (or Worcestershire sauce)
mayonnaise
green onion (chopped)

Directions:
1. Mix the flour, dashi, egg, cabbage, carrot, zucchini and green onion in a large bowl.
2. Heat some oil in pan.
3. Pour in mixture and top with the bacon slices.
4. Cook on medium heat until golden brown on both sides, about 5-15 minutes per side.
5. Top with okonomiyaki sauce, mayonnaise and green onion and slice.

Whole Wheat Pancakes from Scratch

2011-01-06T12:53:00.000-08:00

Original recipe from Canadian Living.
I added blackberries.

Ingredients

1-1/2

cups

(375 mL)

all-purpose flour

1-1/2

cups

(375 mL)

whole wheat flour

tbsp

(45 mL)

granulated sugar

tbsp

(25 mL)

baking powder

1-1/2

tsp

(7 mL)

salt

eggs

cups

(750 mL)

milk

tbsp

(45 mL)

vegetable oil

1-1/2

tsp

(7 mL)

vanilla

Preparation:

In large bowl, stir together all-purpose and whole wheat flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, vegetable oil and vanilla; pour over dry ingredients and stir just until moistened.

Heat large nonstick skillet or griddle over medium-high heat. Pour in 1/4 cup (50 mL) batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 minute. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks.)

Durian Chiffon Cake

2010-12-24T12:50:00.000-08:00

This is unusual I made this chiffon cake from Durian fruit for Christmas Eve , hope everyone will like it. Original recipe from here

Merry Christmas and a Happy New Year 2011

Ingredients:

Egg Yolk Batter:

6 egg yolks
150 ml. coconut milk
4 Tbsp. Corn oil
1/4 tsp. salt
150 gm. Durian Puree
1/4 tsp. durian essence
50 gm. caster sugar
140 gm. Plain flour

Egg White Foam:

6 egg white
1/4 tsp. Cream of Tartar
100 gm. Caster Sugar

Method:

(1) Mix all the egg yolk batter together. Stir till smooth.
(2) Whisk egg whisk till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until forthy adn stiff peak form.
(3) Gently fold beaten egg white into egg yolk batter.
(4) Pour batter into a 22 cm. chiffon cake pan (I used 25 cm.). Bake at 175C for about 45 mins. or until cooked.
(5) Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
(6) Remove cake from pan and serve.

**Recipe adapted from the book: "Chiffon Cake is Done" by Kevin Chai

Chocolate Spelt Crinkle Cookies

2010-12-06T07:36:00.000-08:00

This is a healthy cookies, because using spelt flour instead regular flour, the original recipe from Angie's site

It does taste yummy, crispy at the outside and soft in the inside , the texture almost like brownies.

165 g Spelt flour
1/2 tsp Baking powder
1/2 tsp Salt
180 g Dark chocolate mocha beans
4 tbsp Butter
2 Eggs, at room temperature
100 g Caster sugar
1 tsp Vanilla extract
40 g Icing sugar, sifted

Preheat the oven to 165C/330F. Line two baking trays with paper. Whisk the spelt flour, baking powder and salt in a mixing bowl. Melt the Mocha chocolate beans and butter in a bowl over a small pan of simmering water until smooth. Cool slightly.
Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the mocha chocolate mix and vanilla extract. Sift in the flour mixture and fold until combined. Cover the bowl with a plastic wrap and chill for 2 hours until firm, or up to overnight.
Put the icing sugar in a small bowl. Shape the dough into 32 balls and roll in the icing sugar. Put them on the prepared baking trays 4-cm apart and press down lightly to flatten. Bake for about 12 minutes until the edges set. Let cool on the baking sheets for 5 minutes and then put on a rack to cool completely.

Corniest Corn Muffins

2010-12-02T13:24:00.000-08:00

This corn muffin is really nice and moist , yumm, the recipe from here.

Ingredients:

1 cup Plain flour
1 cup yellow cornmeal
6 tbsp. sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of nutmeg - grated
1/2 tsp. salt
1 cup Buttermilk

You can substitute with 2/3 cup yoghurt mix with 1 cup milk. This equals one cup. Mix them together and stand for 5 mins. then weigh as requirement in your recipe.

3 tbsp. melted butter
3 tbsp. cornoil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 more of you like)

Method:

(1) Prepare a 12 mould muffin pan.
(2) Whisk flour, cornmeal, sugar, baking powder, baking soda, salt and grated nutmeg.
(3) In another bowl, whisk buttermilk, melted butter, cornoil, egg and yolk together until well blended.
(4) Pour liquid ingredients into dry ingredients and stir with a spatula till just blended. Batter will be lumpy and that's just the way it should be.
(5) Stir in corn kernels.
(6) Spoon batter evenly among the muffin cups.
(7) Bake for 20 mins. or until cooked.
(8) Transfer the pan to a rack and cool for 5 mins. before carefully removing each muffin from its mould.

**Recipe adapted from the book "BAKING"

Sweet Potato Bread and Mushroom cream soup

2010-12-01T13:00:00.000-08:00

The weather is getting colder, so I made some soup and sweet potato bread.
This is a really nice recipe from here and here.

Ingredients:
500 g tepung terigu protein tinggi (hard flour)
10 g gula pasir
5 g garam
5 g Bread Improver ( S-500 )
11 g instant yeast
250 g ubi kuning kukus, haluskan (oleh pak tatang, cuma di potong kecil, di masukkan mixer, ancur sendiri kog) resep asli 150gr
30 g unsalted butter (resep asli gak pakai)
250 ml air dingin (resep asli 275)

Directions:
1. Masukan semua bahan ke dalam mixer roti kecuali butter dan ubi kukus.
2. Aduk dengan kecepatan rendah selama 3 menit pertama. Kemudian naikan dengan kecepatan sedang selama 10 menit.
3. Setelah kalis, masukan butter, aduk hingga rata.
4. Masukkan ubi halus aduk sebentar.
5. Angkat adonan dari mixer dan biarkan istirahat selama 20 menit.
6. Potong masing masing 80 gr. biarkan selama 10 menit, kemudian bentuk sesuai selera.
** yang di foto ini, adonan tsb, aku roll dengan rol pin setebal 1,5 cm, lalu di potong2 panjang 3 X 9 cm, bagian memanjang di tekan dengan tusuk sate di tengah (kayak bikin cakwee), lalu di pintir.**
7. Biarkan mengembang selama 20-30 menit.
8. Masukkan ke dalam oven dan panggang selama 15 menit dengan suhu 180 C. Angkat.

SUP KRIM AYAM JAMUR

Bahan:
100gr jamur kaleng, cincang
150 gr ayam rebus, potong dadu
50 gr bawang bombay, cincang
1,5 lt kaldu ayam
250 ml susu evaporated
50 gr tepung terigu
100 gr mentega
½ sdt lada bubuk
2 sdt garam
1 sdt chicken powder
kacang polong ( resep aseli nggak pake)

Cara membuatnya:

Lelehkan mentega, tumis bawang Bombay hingga layu, masukkan tepung terigu tumis terus hingga tepung matang segera tuangi susu dan kaldu sedikit demi sedikit sambil diaduk rata hingga kaldu dan susu habis. Biarkan mendidih.
Masukkan garam, lada bubuk dan chicken powder, aduk rata, lalu masukkan ayam dan jamur. Aduk dan biarkan sampai mendidih. Angkat.
Lebih lezat bila disajikan hangat

Dadar gulung

2010-11-19T12:36:00.000-08:00

The recipe from this site
Grazie mille per i bellissimi Rosa, Caro Mio

Dadar Gulung

Bahan kulit:
2 btr telur
250 gr tepung terigu
500 ml santan –> ( 250 ml air suji + 250 ml santan, hasilnya wangi daun suji )
½ sdt garam
2 tetes pewarna hijau( tambahan dari ku 2 sdm mentega cair)
minyak goreng untuk polesan.

Bahan isi :
½ btr kelapa parut
150 gr gula jawa sisir halus
2 lbr daun pandan
100 ml air
Cara membuat:

Dadar :
1. Taruh tepung dalam wadah, beri telur dan garam, aduk sambil tuangi santan sedikit demi sedikit hingga santan habis dan menjadi adonan encer. Beri pewarna hijau, aduk rata.
2. Siapkan wajan dadar.olesi dgn minyak.tuang lk. 2sdm adonan,bentuk dadar tipis, angkat,sisihkan.
3. Ambil selembar kulit.letakkan 1sdm adonan isi.lipat dan gulung.seperti amplop.
4. Isi :
Campur semua bahan dalam wajan biasa, masak dengan api kecil hingga menjadi adonan unti.

* Tip Untuk mendapatkan kulit yang berpori:

Wajan terlebih dahulu dipoles minyak sayur ( kemaren wajannya dipoles minyak pke kuas ) dan apinya agak panas. Karena kalo ga panas kulitnya jadi mulus ‘n ga berpori.

CINNAMON BUNS

2010-11-07T08:38:00.000-08:00

I always make cinnamon buns with this recipe, still soft till the next day, the original recipe from here
Weather is getting colder in November, but I'm so glad my yellow roses still blooming, I think this is the last one.

Ingredients:

300 gr flour
1 egg
100 cc milk and 50 cc warm water
50 gr sugar
50 gr margarine+butter
1 packet instant yeast
1/2 tsp salt

for inside the rolls:

50 gr margarine
50 gr palm sugar/ brown sugar
100 gr raisin
50 gr almond/walnut
1 tsp cinnamon

Directions:
Put the ingredients in the bread machine.
Roll the dough rectangular 1/2 cm, add ingredients for inside rolls, than roll the dough, cut into 9 rolls.
Bake 180 for 20/30 min.

Chicken in milk

2010-11-01T08:55:00.000-07:00

This Philippines cuisines have a strange combination, fish sauce, milk, cheese and pineapple, don't be fool this taste very nice. I made this out of my curiosity, I found it from this site.
I don't have pineapple, I change it with fresh mango, still taste good.

Ingredients:

1 Whole Chicken

1 whole onion, chopped

1 whole garlic, minced

2 tbsp olive oil

2 medium size potatoes, peeled and quartered (can be smaller)

2 medium size carrots peeled cut into 1″ size

1 red bell pepper cut into approx 1 square inch

2 tbsp patis (fish sauce)

dash of pepper

2 tbsp pickles

1 can (500g) pineapple chunks in syrup

3/4 cup evaporated milk (or fresh milk, but better results with evap)

1/2 cup grated cheese

Procedure:

1. Chop the chicken into small pieces.

2. Heat a medium dutch oven (or any pan you prefer). When it’s hot, put olive oil and heat it up. Saute garlic until golden brown, add the onion until it becomes transparent.

3. Add the chicken and saute for about a minute, then add patis (add more depending on your taste). Mix then add pepper and pickles. Simmer then cover. Juices will start to come out.

4. Wait until chicken is half cooked then add the pineapple chunks including the syrup.

5. When chicken is cooked, add carrots and potatoes. Simmer until the vegetables are cooked.

6. Add the bell pepper, then stir and bring back to a boil.

7. Add the milk then the cheese until melted.

8. Best served with rice. Enjoy!

Happy Halloween

2010-10-31T14:37:00.000-07:00

Everywhere you go since from yesterday, children and some adult are wearing Halloween costume, little goblin, witches are everywhere. I made this dates inside cream cheese with chopped walnut, it does look like little crawly or roaches. Happy Halloween.

Muffin ( Wilton)

2010-10-28T15:43:00.000-07:00

This recipe , I have found it after browsing, Muffin ( Wilton Indonesia method), the result soft and delicious.

Cheese Muffin
Ingredients:
A. 350 gr cake flour
B. 230 gr butter , 110 cc water, 2 gr salt
C. 200 gr telur (4 eggs)
D. 300 gr castor /granulated sugar, 8 gr baking powder
E. 150 gr cheese dice like blocks 1 1/2 cmm x 1 1/2 cm x 1 1/2 cm
Method :
1.Boiled ingredients B : butter, water and salt untill boiled
2.Put flour to mixer bowl, add B when is still hot, mix with medium speed till the ingredients warm, add vanilla essence, leave it cool at room temperature.
3. Add egg one by one to step no 2 beat it with mixer, medium speed.
4. Mix Ingredients D, sugar, baking powder, add to step 3, beat with mixer
5. Stop the mixer, add dice cheese
6. Put the paper muffin on the muffin tin, add the ingredients, add the grated cheese on top, baked 160C for aproximately 25 minutes.

CHOCOLATE CHIP MUFFIN

Bahan :

A. 350 gr tepung terigu

B. 230 gr butter

110 cc air

2 gr garam

C. 200 gr telur

D. 300 gr gula pasir

8 gr baking powder

E. 50 gr coklat chip

Cara membuat :

1. Rebus bahan B : butter, air dan garam sambil mendidih

2. Masukkan tepung kedalam kom mixer, masukkan bahan B panas-panas lalu dimixer dengan kecepatan sedang sampai hangat, masukkan vanilla

3. Masukkan telur satu persatu

4. Campur bahan D gula pasir dan baking powder sampai rata, lalu masukkan kedalam adonan, kocok sampai cukup rata

5. Masukkan coklat chip

6. Masukkan kedalam cetakan muffin sampai penuh taburi atasnya dengan coklat chips

7. oven dengan suhu 160° ± 25 menit

CARAMEL MUFFIN

Bahan :

A. 350 gr tepung terigu

B. 230 gr butter

120 cc air

2 gr garam

C. 220 gr telur

D. 175 gr gula pasir

8 gr baking powder

E. 100 gr gula palem / 100 gr gula pasir dibuat caramel + 120 gr air dipakai untuk merebus butter

F. Essence mocca + ½ sdm nescafee

100 gr almond slice panggang

Cara membuat :

1. Rebus bahan B : butter, air dan garam sambil mendidih

2. Masukkan tepung kedalam kom mixer, masukkan bahan B panas-panas lalu dimixer dengan kecepatan sedang sampai hangat, masukkan vanilla

3. Masukkan telur satu persatu

4. Campur bahan D gula pasir dan baking powder sampai rata, lalu masukkan kedalam adonan, kocok sampai cukup rata

5. Masukkan almond slice yang diremas sedikit

6. Masukkan kedalam cetakan muffin sampai penuh

7. oven dengan suhu 170° ± 25 menit, setengah matang ditaburi almond slice mentah dengan cepat-cepat agar adonan tidak turun

BLUEBERRY MUFFIN

Bahan :

A. 350 gr tepung terigu

B. 250 gr butter

115 cc air

2 gr garam

C. 220 gr telur

D. 275 gr gula pasir

8 gr baking powder

2 gr vanila

E. 100 gr blueberry jam / comstock

Cara membuat :

1. Rebus bahan B : butter, air dan garam sambil mendidih

2. Masukkan tepung kedalam kom mixer, masukkan bahan B panas-panas lalu dimixer dengan kecepatan sedang sampai hangat, masukkan vanilla

3. Masukkan telur satu persatu

4. Campur bahan D gula pasir dan baking powder sampai rata, lalu masukkan kedalam adonan, kocok sampai cukup rata

5. Masukkan kedalam cetakan muffin sampai ¾ penuh

6. suntikkan blueberry dan beri atasnya juga

7. oven dengan suhu 160° ± 25 menit

Note : Bisa diganti dengan strawberry atau cherry

BANANA MUFFIN

Bahan :

A. 420 gr tepung terigu

B. 275 gr butter

135 cc air

3 gr garam

C. 250 gr telur

D. 350 gr gula pasir

10 gr baking powder

E. ½ sdt essence banana

Pisang barangan / raja

Cara membuat :

1. Rebus bahan B : butter, air dan garam sambil mendidih

2. Masukkan tepung kedalam kom mixer, masukkan bahan B panas-panas lalu dimixer dengan kecepatan sedang sampai hangat, masukkan vanilla

3. Masukkan telur satu persatu

4. Campur bahan D gula pasir dan baking powder sampai rata, lalu masukkan kedalam adonan, kocok sampai cukup rata

5. Masukkan pisang yang dipotong kotak-kotak kecil

6. Masukkan kedalam cetakan muffin sampai penuh hias atasnya dengan potongan pisang

7. oven dengan suhu 160° ± 25 menit

8. setelah dingin hias dengan royal icing

Royal Icing : kocok dengan sendok :

100 gr gula halus

2 sdm putih telur

5-6 tetes air jeruk lemon / cuka

pasta sesukanya

CHEESE MUFFIN

Bahan :

A. 350 gr tepung terigu

B. 250 gr butter

115 cc air

2 gr garam

C. 220 gr telur

D. 150 gr gula pasir

8 gr baking powder

E. 50 gr keju cheddar

Cara membuat :

1. Rebus bahan B butter, air dan garam sambil mendidih

2. Masukkan tepung kedalam kom mixer, masukkan bahan B panas-panas lalu dimixer dengan kecepatan sedang sampai hangat, masukkan vanilla

3. Masukkan telur satu persatu

4. Campur bahan D gula pasir dan baking powder sampai rata, lalu masukkan kedalam adonan, kocok sampai cukup rata

5. Masukkan keju cheddar yang dipotong kotak kecil

6. Masukkan kedalam cetakan muffin sampai penuh taburi atasnya dengan keju

7. oven dengan suhu 160° ± 25 menit

LEMON MUFFIN

Bahan :

A. 350 gr tepung terigu

B. 230 gr butter

110 cc air

2 gr garam

C. 200 gr telur

D. 300 gr gula pasir

8 gr baking powder

E. 2 sdm sunquick

1 sdt pasta orange

Cara membuat :

1. Rebus bahan B butter, air dan garam sambil mendidih

2. Masukkan tepung kedalam kom mixer, masukkan bahan B panas-panas lalu dimixer dengan kecepatan sedang sampai hangat, masukkan vanilla

3. Masukkan telur satu persatu

4. Campur bahan D gula pasir dan baking powder sampai rata, lalu masukkan kedalam adonan, kocok sampai cukup rata

5. Masukkan sunquick dan pasta orange

6. Masukkan kedalam cetakan muffin sampai penuh

7. oven dengan suhu 160° ± 25 menit

Steamed Black Sesame Kuih ( Pepe wijen )

2010-10-26T13:29:00.000-07:00

I got the recipe from Florence's Blog , I really like this kuih. This kuih remained soft and chewy even when eaten the next day like Florence's said in her blog.

Ingredients: (14cm x 17cm x 5cm)
180g tapioca flour
25g rice flour
50g black sesame powder
180ml boiling water
180ml water
130g sugar
3 tbsp thick coconut milk

Method:
1. Mix tapioca flour, rice flour and black sesame powder together.
2. Use boiling water to dissolve sugar. Add in the rest of the water and coconut milk.
3. Pour liquid content into the flour mixture and stir till smooth. Sieve mixture if lumpy.
4. Steam the kuih layer by layer on high heat in a greased tray. First 2 layers for 3 minutes each. 3rd and 4th layer for 3.5 minutes each. 5th and 6th layer for 4 minutes each. 7th and eighth layer for 4.5 minutes each and the last layer for 6 minutes.
5. Cut into serving size when cold using a plastic knife.

Notes:
Each layer uses about 88g of batter for my steaming tray. Adjust recipe according to the amount required by your steaming tray.

If you are doing the roll, steam one layer, remove it and roll it up swiss roll style then cut into serving size.

Jajan

2010-10-26T13:11:00.000-07:00

Kupat tahu Bandung

Pecel Ndeso

I can't find yellow tofu in here so I made it myself, boil the tofu with salt,crush garlis, and tumeric powder.

Kupat Tahu Bandung

Ingredients:

Yellow tofu
peanut sauce ( roasted peanut, coconut milk, palm sugar, tamarind juice, , shallot, garlic, and salt)
Lime juice
rice cake / lontong

Pecel Ndeso

recipe from here

BAHAN:

500 gr wijen hitam
3 sdm minyak goreng
Mlandhing (petai cina) untuk taburan

BUMBU dihaluskan:
10 siung bawang putih
7-10 cabai rawit merah
5 lbr daun jeruk purut
Kencur se jempol
250 gr gula merah
1 sdt asam jawa, buang bijinya
Garam secukupnya

SAYUR:
Bayam
Tauge
Kenikir
Kecipir
Daun pepaya
Kacang panjang

CARA MEMBUAT:

KULUPAN SAYUR: siangi semua sayur, potong sesuai selera, rebus hingga matang. Tiriskan.
Goreng wijen hitam dengan sedikit minyak, hingga harum. Biarkan minyak wijennya keluar. Haluskan.
Haluskan semua bumbu, masukkan wijen yang telah dihaluskan, aduk hingga rata.
Ambil bumbu ini secukupnya, encerkan dengan sedikit air. Jangan terlalu encer ya, karena lebih enak ketika masih agak kental.
Sajikan bersama beras merah, taruh sayur di atasnya, taburi mlandhing mentah, bubuhi bumbu pecel ndeso. Lebih nikmat disantap dengan bongko dan karak atau kerupuk gendar.

Macaroni Schotel

2010-10-22T06:49:00.000-07:00

One of the dishes I have made for thanks giving Macaroni schotel, original recipe from this site .
I'm glad everyone like it :)

Ingredients:
250 gr Macaroni elbow, rebus 3/4 matang
200 gr Keju, potong dadu 1/2X1/2 cm
3 buah sosis, belah 2, potong tipis 3 mm
100 gr daging giling special (sedikit lemak)
400 cc susu cair
5 butir telur
1 butir bawang bombay, potong kecil kecil
2 sendok makan margarine
garam, gula, pala, merica

Topping Saus Putih:
1 sdm margarine (1 sendok munjung)
2 sdm tepung terigu
250 cc susu cair
garam, merica
100 gr keju parut

Directions:
Tumis bawang bombay dengan margarine sampai bawang layu, masukkan pala, daging giling. Tumis sampai daging matang.
Campur semua bahan scotel termasuk tumisan daging, aduk rata, jangan lupa...cicipi.
Tuang ke dalam pinggan tahan panas yang sudah di oles margarine,
Kukus selama 30 menit. sisihkan

Topping:
cairkan margarine, masukkan terigu, aduk2 sampai rata, tuangkan susu sedikit demi sedikit sambil di aduk cepat agar tidak mringkil.
Masukkan garam dan merica.

Penyelesaian:
Tuang topping ke atas schotel, ratakan, taburi dengan keju parut.
Panggang dengan api atas selama 15 menit

Pumpkin Swirl Cheesecake

2010-10-21T10:57:00.001-07:00

I don't really like Pumpkin pie, but there is no Thanks giving without Pumpkin, I found this nice recipe from Kraft. Instead Pumpkin pie , I have made this Pumpkin cheese cake, everyone love it.

Pumpkin Swirl Cheesecake

Prep
20 minute(s)
Serves:12

18 PEEK FREANS Ginger Crisps (1 sleeve), crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

Preheat oven to 350°F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.
Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Pisang bolen

2010-10-19T15:46:00.001-07:00

Grazie mille per i bellissimi fiori , Caro Mio

Got the recipe from here

Ingredients:
- 1 paket ready to bake puff pastry (kurang lebih 300 gr)
- 2 buah pisang tanduk (atau sejenis)
- 4 sdm gula pasir (saya pakai dark brown sugar)
- 7 lembar cheese singles (keju cheddar biasa juga bisa),masing2 dibagi 2 bagian
- 1 kuning telur untuk mengoles

Directions:
1. Potong2 pisang masing-masing 4cm. Kukus pisang selama kurang lebih 15 menit. Setelah terlihat matang, angkat dan sisihkan.
2. Giling kulit pastry setebal 0.5 cm diatas permukaan yang ditaburi tepung.
Potong-potong dengan ukuran persegi panjang kira-kira 4x5cm.
3. Potong masing2 pisang hingga berbentuk 1/2 tabung.
4. Isi kulit pastry dengan pisang kukus, tambahkan 1 sdt gula, tutupi dengan keju lembaran, rapikan bagian bawah pastry. Letakan dalam baking tray yang telah diolesi margarin.
5. Setelah semua adonan habis, olesi permukaannya dengan kuning telur.
6. Panggang dalam oven bersuhu 175 derajat celcius selama kurang lebih 20 menit.

Cassava cake

2010-10-19T15:13:00.000-07:00

This is really tasty, yummy cake, next time, I will follow the instruction to brush some egg white on the top of the cake to create glossy surface on the cake, I didn't do it this time, so you will see some dark spot on the top, but still good , just the appearance was different. Got the recipe from here.

Bacon Chocolate Chip Cookies

2010-09-17T19:17:00.000-07:00

Again another good recipe from this site,
This is a really delicious chocolate chip cookies, and with bacon on it, made it more scroumptious.

Bacon Chocolate Chip Cookies

(makes 12+ cookies)

Ingredients:

1/2 cup butter (softened, feel free to replace some with bacon grease)
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks
5 strips bacon (I used candied bacon)

Directions:
1. Cream the butter and sugar in a bowl.
2. Beat in the egg and vanilla extract.
3. Mix the flour, baking soda and salt in another bowl.
4. Mix the dry ingredients into the wet.
5. Mix in the chocolate and the bacon.
6. Place the dough onto a cookie sheet one table spoon at a time.
7. Bake in a 350F preheated oven for 8-10 minutes.

Potato starch Doughnut

2010-09-14T20:16:00.000-07:00

Ingredients:
400 gr bread flour
100 gr cake flour
100 gr potato starch
60 gr sugar
20 gr milk powder
8 gr instant yeast
8gr salt
8 gr baking powder
1 gr vanilla powder
50 gr egg
220 ml water ( can be less )
75 gr margarine

Directions:

Mix all flour, milk, yeast, salt, baking powder and vanilla powder . Add egg, water and margarine . Rest and cover the dough for 1 hour.

Make a small ball 50 gr each, rest and cover 30 minutes.

Fried the doughnut.

Burrito Bowls

2010-09-14T12:48:00.000-07:00

I tried another recipe from this site, really wonderful.

Burrito Bowls

(makes 2 servings)
Printable Recipe

Ingredients:
1 cup cilantro lime rice 1/2 cup seasoned black beans 1/2 cup pico de gallo 1 tequila lime grilled chicken breast (sliced and divided)
1/4 cup jack and cheddar cheese (shredded)
2 tablespoons sour cream (optional)
1 handful cilantro (chopped)

Directions:
1. Assemble and enjoy.

Cilantro and Lime Rice

(makes 4+ side dish servings)

Ingredients:
1 tablespoon oil
1/2 onion (chopped)
1 clove garlic (chopped)
1 cup long grained rice (I like to use brown)
2 cups water
1 handful cilantro (chopped)
1 lime (juice and zest)

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the rice and toast in the oil for a few minutes.
5. Add the water, bring to a boil, reduce the heat and simmer, covered until tender, about 20 minutes for white rice or 40-50 minutes for brown.
6. Remove from the heat and mix in the cilantro, lime juice and zest.

Tequila Lime Grilled Chicken

(makes 2+ servings)

Ingredients:
1/4 cup tequila
1/2 cup lime juice
2 tablespoons oil
1 teaspoon lime zest
1 jalapeno pepper
2 cloves garlic
1 hand full cilantro
1 teaspoon cumin (toasted and ground)
1 teaspoon salt
1/2 teaspoon black pepper
1 pound chicken breasts (boneless and skinless)

Directions:
1. Puree the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, cumin, salt and pepper in a food processor.
2. Place both the chicken and the marinade in a freezer bag and marinate over night.
3. Grill the chicken until cooked, about 5-7 minutes per side.

Pico de gallo

2010-09-14T12:43:00.000-07:00

I have made this last month , found the recipe from this site.

(makes 2 appetizer sized servings)

Ingredients:
2 cups tomatoes (seeded and chopped)
1/4 cup onion (chopped)
1 jalapenos (seeded and chopped)
1 clove garlic (chopped)
1 lime (juice)
1 handful cilantro (chopped)
salt and pepper to taste

Directions:
1. Mix everything.

BBQ pulled pork sandwich

2010-09-14T12:32:00.000-07:00

Once I ate this wonderful BBQ pull pork in The Toronto Museum cafeteria, I found the recipe in here, so delicious bring back the memory when I went to eat this in the Museum.
(makes 4+ servings)

Ingredients:
1 (3 pound) pork butt
1 cup bbq sauce
4 buns
2 cups coleslaw

Directions:
1. Put the pork in the slow cooker, pour 1/2 cup of the bbq sauce over it and cook on low heat for 8 hours.
2. Remove the pork from the slow cooker and let cool.
3. Meanwhile, skim the fat from the juices, place the juices in a sauce pan and simmer to reduce.
4. Mix as much of the juices as you want into the remaining bbq sauce.
5. When the pork is cool enough to work with, shred it with a pair of forks.
6. Mix the pulled porkBBQ sauce.
7. Assemble sandwiches and enjoy.

Auguri

2010-09-09T08:07:00.000-07:00

Buon Compleanno a te,
Buon Compleanno caro Mio

Ingredients:

203 g Whole eggs

32 g Egg yolks

135 g Caster sugar

21 g Glucose

1 g Salt

32 g Vegetable oil

21 g Cocoa powder

106 g Cake flour

1 g Baking soda

21 g Milk

Method:

1. Warm vegetable oil and mix in cocoa powder until well mixed and dissolved.

2. In a large mixing bowl, add in whole eggs, egg yolk, caster sugar and salt and beat on high speed until foamy and about doubled in volume and salt and sugar have dissolved.

3. Add in glucose and beat on medium speed until ribbon stage.

4. Sift flour and baking soda over beaten egg mixture. Mix in flour on low speed for 3 seconds just to combine most of the flour. After which, mix at medium speed for approx 20 seconds (or even less) just until mostly incorporated. Fold in any remaining traces of flour with rubber spatula.

5. Take some of the beaten egg mixture and add it into the cocoa powder-vegetable oil mixture to lighten the mixture. Add it into the egg mixture, together with the milk and fold until well incorporated.

Cheddar cheese cotton cake

2010-09-08T13:42:00.000-07:00

I made this cheddar cheese cotton cake yesterday, I get the recipe from DG , Tested and Tasted
Thank you DG, this cake so yummy, better than Japanese cheese cake I made before, I like the taste of cheddar cheese in it, better than cream cheese. I didn't use double boiler method like the recipe said, instead I used microwave to make it easier.
I double the recipe than the original one.

Ingredients:
50 gr milk
35 gr butter
60 gr sliced cheddar cheese (around 3 pcs, cut into smaller pieces)

35g cake flour
15g corn flour
60 gr egg yolks
¼ tsp salt

75 gr egg whites
40 gr caster sugar
¼ tsp cream of tartar

1 tbsp parmesan cheese for sprinkle (optional)

Method :
- Preheated oven to 160C
- Melt milk, butter and sliced cheese using double-boiler method until thick. Remove it from double-boiler.
- While it still warm, add salt, shifted cake flour and corn flour, mix until well combined.
- While keep stirring, add egg yolks, stir until well combined. Set a side.
- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until soft peak form.
- Take 1/3 of white eggs batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- Pour into 10x30x4cm pan or 6” pan, wrapped outside with aluminum foil.
- Bake in water bath for 45 minutes or golden brown.
- Remove cake from the oven, and remove the cake from the mould immediately.
- Set aside to cool.

Garlic Parmesan Green Beans

2010-08-27T07:28:00.000-07:00

This is easy recipe, I added chicken bacon on it, yumm.

Ingredients:

3 tablespoons butter (I often use Organic Valley butter)

2 tablespoons olive oil

2 cloves fresh garlic, peeled and minced

4 cups of fresh (or frozen) green beans, cut into pieces

Fresh lemon juice to taste (carb count above assumes 2 tablespoons)

1/2 cup freshly shredded Parmesan cheese

Sea salt and pepper

Instructions:

In a large skillet over medium heat, melt the butter with the extra virgin olive oil added

Add the garlic and saute until lightly browned, stirring frequently (2-3 minutes)

Add the green beans and toss to coat

Season with a little sea salt and pepper

Add the lemon juice

Saute until the green beans are done to your preference or tenderness

Transfer the beans to a serving bowl and toss with the freshly shredded Parmesan Cheese.

Pesto

2010-08-27T06:47:00.000-07:00

It's nice to have a small garden of herb, so any time you needed , you can have a fresh herb.
I have picked some fresh Basil from my small garden to make Pesto.
You can eat pesto with linguine. I found a good recipe from Jamie oliver.
I used walnut instead of pine nuts.

ingredients

• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped
• a handful of pine nuts, very lightly toasted
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Banana Brownies

2010-08-06T13:06:00.000-07:00

BANANA BROWNIES

Melt:

180 gr dark cooking chocolate

250 gr brown sugar

180 gr butter

stir together

add:

100 gr nuts (cashew or pecan nut or walnut, ),chop

3 eggs

2 banana ( mash)

mix together

add:

225 gr flour

20 gr cocoa powder

1 tsp baking powder

a pinch of salt

24x24 cm baking pan or muffins tin. add on top of brownies extra chocolate chips or nuts .
Bake 170' for 30 min

Guava Chiffon Cake

2010-08-05T14:29:00.000-07:00

I have tried this Hawaiian cake recipe from here. Next time I will add more oil, to make it more softer.

Guava Chiffon Cake

Batter:
2-3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
2-3 drops red food coloring
Meringue:
7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Preheat oven to 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.

To make batter, sift together cake flour, sugar, baking powder and salt.

Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.

To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.

Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. Remove from oven and invert on a rack to cool completely.

Remove from pan gently. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.

Guava Chiffon Frosting

4 egg yolks
1/2 cup sugar
3/4 cup guava juice concentrate, thawed, undiluted
1 cup whipping cream
1/4 teaspoon vanilla

Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.

Whip cream and vanilla, then fold into guava mixture. Frost sides of cake; cover top with guava topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.

Guava Topping

2 tablespoons cornstarch
1/2 cup water
Pinch salt
12-ounce can guava juice
1 teaspoon lemon juice
1 slightly beaten egg yolk
1 tablespoon butter

Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

Betty’s Chicken Cacciatore

2010-07-21T14:38:00.000-07:00

I forget from where in the internet I found this recipe, but it is so delicious.

Ingredients:
14 fresh button mushrooms
2 tbsp + 2 tsp olive oil
7-8 chicken thighs
3/4 cup flour
sea salt
pepper
Herbes de provence
1 tbsp margarine or butter
1 onion, chopped
2 cloves of garlic, chopped
1 large can (796 ml/28 oz) chopped tomatoes
1 can (398 ml/14 oz) chicken broth
1/2 cup red wine (we used a mini bottle of French Cross Dry Red Wine)
2 tbsp parsley
A sprinkle of oregano or marjoram
Freshly grated parmesan cheese
A few fresh basil leaves torn up by hand
A handful of cherry tomatoes

Instructions:

Roast the mushrooms. Place them caps down on a non-stick baking pan.
Sprinkle them with 2 tbsp olive oil, pepper and sea salt and bake at
375° F for 20 minutes.

While the mushrooms are baking, roll the chicken thighs in a mix of
flour with salt, pepper & oregano. Brown them in margarine or butter
to seal in the juices.

Chicken browning crop

As the chicken is browning, sprinkle with Herbes de Provence. Take the
meat out when browned, and stir the chopped onion in the meat
drippings with 2 tsp of olive oil. Fry them for 4-5 minutes, until
they are soft and clear, then stir in the chopped garlic and cook for
1 minute. The garlic gets a shorter time as you don’t want it browned.

Add the wine to the onions & garlic and stir making sure to stir up
the browned bits on the bottom of the pan. Then add the can of chopped
tomatoes followed by the chicken broth. Bring to a boil, reduce the
temperature and cook for 10 minutes.

Onion-wine sauce

Return the chicken to the wine-tomato sauce adding the parsley and the
oregano or marjoram and the mushrooms. A few of the basil leaves can
be added at this time too. Bring the entire mix to a boil then reduce
to a simmer and let cook for 20 – 25 minutes until the chicken is
tender. If all goes well, it will be beautifully tender.

Simmering pot

After transferring the cacciatore to a serving bowl, place cherry
tomatoes loosely and sprinkle the basil leaf pieces on top.

We served it on pasta sprinkled with fresh parmesan,
but it works well on rice or on a bed of fresh spinach leaves.

Note: This recipe can be prepared a little healthier by substituting
chicken breasts for the thighs and baking the chicken instead of
frying it. Some may prefer substituting white wine (more
traditionally combined with chicken) instead of the red.

Sicilian Anchovy Pasta with Toasted Breadcrumbs

2010-07-16T06:18:00.000-07:00

The recipe from here.
I added Cherry tomatoes cut in half.

Sicilian Anchovy Pasta with Toasted Breadcrumbs
(Serves 2)

2 room temperature eggs
1/4 cup of olive oil
1 brown onion, finely chopped
1/4 - 1/2 tsp of dried chili flakes
1 large garlic clove, finely chopped
8-10 anchovy fillets, roughly chopped
1/2 Tbsp of finely chopped flat-leaf parsley
Angel hair pasta for 2 (about 200g)
Good quality extra virgin olive oil for drizzling
1/4 cup of breadcrumbs
Salt for pasta water

Method:

Poach the eggs. Place poached eggs in a bowl of cool water until needed.
Bring salted water to the boil in a large saucepan. The water to pasta ratio is 10:1.
Meanwhile, in a large frying-pan, sweat the onions in 1/4 cup of olive oil over a medium heat. Stir occasionally with a wooden spoon for 5 minutes or until they are translucent.
Add the chili flakes and garlic and stir-fry for 20 seconds. Next, add the chopped anchovies and stir to combine.
Fry for a further 2 minutes, stirring occasionally and then add the chopped parsley. Stir well then remove frying-pan from heat and set aside.
In a separate, dry toast the bread crumbs over a medium heat. Shake the pan around to toast the crumbs evenly and keep your eye on them as they burn easily. After about 30 seconds, remove from heat and set aside.
Boil the pasta according to pasta instructions and drain.
Transfer pasta to the frying pan with the anchovy mixture in it and toss well to coat. Sprinkle on a little sea salt and toss again.
Remove poached eggs from water with a slotted spoon and drain on kitchen paper towels.
Divide pasta equally amongst two serving bowls. Drizzle with a little extra virgin olive oil. Sprinkle on bread crumbs and then top with a poached egg.
Serve immediately.

Two Awards

2010-07-16T05:59:00.000-07:00

Thank you DG from Tested & Tasted for the 2 lovely Awards :)

Enoki Beef Rolls

2010-07-04T16:33:00.000-07:00

The source of recipe is from here.

Enoki Beef Rolls

4 bags enoki mushrooms

1 tray of shabu shabu beef, defrosted for several hours

2 - 3 tablespoons of garlic/ginger mixture

1 - 2 green onions/cilantro mixture

1/4 cup Korean Short Rib BBQ Sauce (Choripidong Brand)
1 tablespoon Chinese Cooking Wine (Shaoxing)

1/3 cup boiled water

Step 1:

Wash the enoki mushrooms and cut off the dark root

Step 2:

Roll the fat beef with enoki mushrooms

Step 3:

Mix Shaoxing wine, Korean Short Rib BBQ Sauce and boiled water, set aside.

Step 4:
Heat wok with oil in it. When oil is ready, pan fry enoki beef rolls briefly until browned, set aside.

Step 5:

Add fresh chopped garlic/ginger mixture into wok and stir-fry briefly, until it is aromatic, add sauce and cook until it thickens.

Step 6:

Once the sauce thickens, return enoki beef rolls back into wok and sprinkle cilantro/green onion mixture over it.

Serve over a bowl of white rice, enjoy !!

Mango salad

2010-07-03T13:42:00.000-07:00

Ingredients:

6 green Mango
ginger flower diced or coriander leaf
Thai chili sauce
dried squid

Method:

mix all together, top with shredded dried squid.

glitter-graphics.com

Red velvet cup cake

2010-06-29T13:31:00.000-07:00

The source of recipe is from here.

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.

Baba au Rhum

2010-06-11T16:08:00.000-07:00

This recipe adapted from Barefoot Contessa

For the rum syrup
1 cup sugar
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract

For the whipped cream
2 cups cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

For the baba
1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup
3/4 cup apricot preserves
Whipped Cream (above)

Method
Make the rum syrup
1. Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.

Make the whipped cream
1. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don’t overheat, or you’ll end up with butter!

Make the baba
1. Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.

2. With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.

3. Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.

4. Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.

5. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.

6. Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

Italian Polenta Cookies

2010-06-04T21:10:00.000-07:00

The source recipe from here

Italian Polenta Cookies
By Martha Stewart from Martha Stewart's Cookies book

Ingredients :

1 3/4 cups all purpose flour
1 cup Italian polenta or coarse yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
1 tablespoon finely grated lemon zest
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

Preheat oven to 350 F. Whisk together four, polenta and salt in a bowl.
Put butter, sugar and lemon zest in the bowl of electric mixer fitted with paddle attachment, beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer better to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825)---> Aku pake spuit 1 M wilton.
Pipe S shape about 3 inches long and 1 inch wide, spacing 1 1/2 inches apart on baking sheets lined with parchment. Chill in freezer until dough is firm, about 30 minutes. Bake cookies until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies on parchment to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

Spanakopita Pie ( spinach and feta Pie)

2010-06-04T13:47:00.000-07:00

I have found this recipe from here.

INGREDIENTS

2 lb (900 g) spinach leaves, washed, tough stems discarded

1 cup water

2 tbsp olive oil

2 bunches green onions, sliced

Salt + freshly ground pepper to taste

1/2 cup chopped dill

1/2 lb (225 g) feta cheese, crumbled

4 large eggs, lightly beaten

8 sheets phyllo pastry

1/2 cup unsalted butter, melted

DIRECTIONS

Put half the spinach and half the water in a large pot. Cover and place over high heat. Cook, stirring occasionally, until wilted. Drain in colander. Repeat with remaining spinach and water.

When spinach is cool enough to handle, squeeze out excess moisture. Set aside.

In large skillet, heat oil on medium-high. Add onions and cook until wilted, about two minutes. Add spinach. Season with salt and pepper. Cook, stirring, just to dry out spinach, one to two minutes. Remove from heat and cool.

In large bowl, stir together spinach mixture, dill, feta and eggs.

With scissors, cut phyllo in half to yield 9-by-13-inch sheets. Stack and cover with damp kitchen towel.

Brush 9-by-13-inch baking dish with butter. Lay one sheet in dish and brush with butter. Top with another sheet and brush with butter. Repeat until half the phyllo is used up. Top with spinach mixture. Spread evenly with rubber spatula. Top with phyllo sheet and brush with butter. Repeat until phyllo is used up.

With sharp knife, score top into eight portions.

Bake on middle rack of preheated 350F oven until top is golden brown, 45 to 50 minutes.

To serve, cut through score marks with serrated knife and remove portions with cake server.

Makes eight servings.

Kue sus Bogasari

2010-06-03T06:13:00.001-07:00

Cake Ingredients

* 130 gr. bread flour
* 3 gr. Salt
* 100 gr. Margarine
* 4 eggs Eggs
* 250 cc Water

Content Fla. Sus:

* 500 gr. fresh milk
* 75 gr. cornstarch
* 100 gr. sugar
* 2 chicken egg yolk
* Vanilla to taste
* Rum to taste
* Chocolate pasta to taste

Cooking:
Cakes:

* Water, salt, cooking margarine to boiling
addthe bread flour stirring until cooked
* After the dough is cooked, then cooled
* Then add the eggs one at a time, stirring constantly until smooth
* The dough is formed
* The dough is ready baked for 25 minutes. Baked 200 C

Sus Contents:

* All ingredients except the rum mixed together and stirred until smooth
* Cook until thick and cooled
*add the rum and stir until blended. Sus field ready for use
* If you want to add entries sus cream butter, add the cream 2 times the number of fla mixture, stirring until smooth.
drizzle the top of the sus with melted chocolate

Anniversary cake

2010-06-01T11:05:00.001-07:00

I have an anniversary cake order couple days ago, please do visit my other blog for more designer cakes pictures http://laqouedible.blogspot.com/

Black Forest cake

2010-05-07T20:57:00.000-07:00

I made this cake last week, for this cake I like to used spongy chocolate cake recipes, never disappointed.

Fudgy Black beans brownies

2010-04-15T14:36:00.000-07:00

Still on diet, this is a good recipe for brownies no carbs, and still taste good.
Next time I will add banana on it. Found the recipe from here. I added walnut and pistachio on it and 1/2 cup of brown rice flour.

Fudgy Black Bean Brownies
Makes 16 Servings

One 15 ½-ounce can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola oil
3/4 cup granulated sugar ( I used agave nectar instead of sugar)
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract, optional
1/2 teaspoon baking powder
Pinch salt
1/2 cup mini chocolate chips, divided

1. Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are broken up a bit.

3. Pour the batter into the prepared baking dish and sprinkle the top with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing.

Banana oatmeal Muffin

2010-03-29T18:57:00.000-07:00

Still trying to lose weight, but want something sweet, found another good recipe from this site.
I am happy with the result , taste so good you can't believe it, no white flour.

Banana Oatmeal Muffins
Yield: 12 large
Bake: in 400ºF oven for 20 minutes

11/4 cup rolled oats
1/2 cup yogurt, plain low fat
1/2 cup milk, low fat
1/2 cup brown sugar
1/3 cup oil, sunflower or vegetable oil
2 bananas, large, ripe, mashed
1 egg, large, lightly beaten
1 1/2 cup oat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda

Instructions
In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.

Jja Jang Myun /noodles with blackbean sauce

2010-03-25T12:54:00.001-07:00

I remember, I ate Jja Jang Myun at a fast food restaurant, I was so curious about this black looking noddle, well I have tried once, the taste so disappointing.
This time I'll try to make myself, wow, the taste is so yummy.
I didn't use Korean noddle,but I used organic whole wheat pasta.

You can watch how to make it on the video from here.

Fruit salad

2010-03-24T09:17:00.000-07:00

Ingredients:

Strawberry
Melon
Black Berry
Fruit can
Mayonnaise
condensed milk
Yoghurt (vanilla, I used black berry low fat Yoghurt)
Konyaku jelly ( cook without sugar) or Nata de coco

Method:

Cut the fruit mix with mayonnaise, condensed milk and yoghurt.
Make the jelly cut, square.

Low fat Zucchini lasagna

2010-03-17T20:01:00.000-07:00

Still trying diet recipe, this lasagna really good, even I didn't used pasta on it.
Instead of pasta, I use Zucchini ( slice Zucchini length wise, rub with salt, set aside for a while, rinse it with water, the zucchini become the pasta for the lasagna)

Ingeredients:

chopped frozen spinach
1 can of pinto beans
1 can of tomato paste /spagheti sauce
cottage cheese
mozarella ( just small portion)
basil leaf
oregano
a pinch of chillies flakes
egg creation ( white egg)

Sugar free cocoa Oatmeal cookies

2010-03-17T18:55:00.000-07:00

I'm trying to go on diet, but still craving something sweets, so I made this cookies.
I found the recipe from here, taste so good, you didn't know it , no sugar and egg on it.

Whole Grain Low-Sugar (or sugar-free) Chocolate Cookies with Pecans

(Makes about 20 medium-sized cookies, recipe adapted from One Smart Cookie created by Suzanne Lenzer for the New York Times.)

2/3 cup whole wheat flour (you could use white whole wheat, but I just used regular whole wheat flour)
1/4 cup + 1 T unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine (softened at room temperature or melted on lowest setting in microwave)
6 T granular Splenda (or use sugar if you don't care about having a low-sugar cookie)
3 T brown sugar (or use 3 T more Splenda if you want sugar-free cookies)
1 T vanilla
1/2 cup "oatmeal crumbs" or rolled oats (To make "oatmeal crumbs" buzz the rolled oats in the food processor or blender until they are coarsely ground, then measure the amount you need. I use these in lots of baking, and they're also good as a binder in meatballs or meatloaf.)
1/4 cup finely chopped pecans (measure 1/4 cup pecans, then chop with chef's knife)

Preheat oven to 350F/175C. In a bowl large enough to hold all the ingredients, combine the whole wheat flour, cocoa powder, baking soda, and salt.

In a smaller bowl, stir together the melted or softened butter, Splenda, brown sugar, and vanilla. Stir this mixture into the dry ingredients. (I used a rubber scraper to scraper out every bit!) Stir the "oatmeal crumbs" into this mixture, then fold in the finely chopped pecans.

Line cookie sheet with parchment paper, or if you don't have any parchment paper, I'd use non-stick spray. Scoop out a heaping tablespoon of dough at a time, roll into a ball, then arrange on parchment, leaving about two inches between cookies because you're going to smash them down. Use a flat turner or the bottom of a glass to smash down the cookies so they're about 1/4 inch thick.

Bake cookies 15-16 minutes, until they are fairly firm to the touch. Remove and let cool on cooling rack for 20 minutes or longer before eating. These will keep several days in a plastic container with a lid if you can manage to keep them around that long!

Dorayaki

2010-03-03T11:40:00.000-08:00

Long time ago in my previous country, I like to watch Doraemon, Japanese anime, about this alien cat, Doraemon love to eat Dorayaki.

I have chance to try this nice recipe today.
Even the color a little bit brown, but the taste so nice, I have to put in low medium temperature next time to achieve good color like the lady in the youtube made. For me the pancake is too sweet, because the red beans and whip cream already sweet, so next time has to decreased the sugar.

Ingredients for Dorayaki
(6 pieces)

2 Eggs
80g Johakuto White Sugar or Raw Sugar (2.82 oz)
1 tbsp Honey
1/2 tsp Baking Soda

50ml Water (1.69 fl. oz)
130g Cake Flour (4.59 oz)
1~3 tsp Water to adjust the thickness of the batter

100g Premade Anko (Red Bean Paste) for whipped cream anko (0.220 lb)
150g Premade Anko for regular Dorayaki (0.331lb)
** Please watch our "How to Make Zenzai & Anko" video. http://www.youtube.com/watch?v=6Iy-0ncwzlA

50ml Whipping Cream chilled in a fridge (1.69 fl. oz)
1/2 tbsp Sugar

** When baking pancakes, set the griddle at about 340 degrees °F (170°C). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.

Tips cara membuat Bika Ambon

2010-02-26T12:22:00.000-08:00

Berapa kali bikin bika ambon nggak jadi, bt juga nih, tapi pantang menyerah, setiap kali bikin bika ambon jadinya dengan memakai cetakan cast iron,minggu lalu nyoba pake pasir taruh di oven , nggak jadi . Kemarin pake pasir diatas kompor juga nggak jadi, bantet lagi.
Karena di canada kebanyakan kompor listrik, bukan gas, yah mungkin itu yang mempengaruhi, akhirnya bikin hari ini jadi bagus, bersarang banyak, pakai cast iron.
Lain kali mau coba lagi, kurang begitu puas, kulit luarnya agak kering , practice make better.

Starter:
10 gr instant (dry) yeast
15 gr sugar
10 gr plain flour
4 tbsp water

Other ingredients:
150 gr tapioca or sago flour
250 gr sugar
10 egg yolk
vanilla essence as needed
300 cc thick coconut milk, boil with some salt (to taste) and pandan leaves
cooking oil for greasing
1/2 tsp ground turmeric
1/2 sdt zest of kaffir lime (limau purut) or lemon

Method:
1. To make the starter: mix all ingredients together, rest for 15 minutes.
2. Beat the egg with sugar at low speed until the sugar dissolves.
3. Mix the tapioca flour with coconut milk, stir evenly. Pour into the egg mixture, add the turmeric and lime zest, stir to mix. Rest for 3 hours.
4. Grease the tin with oil, heat it up in the oven. Pour the mixture into the tin and bake using lower fire with the oven door open.
5. When bubbles start forming and the bottom is a bit cooked, move the tin to the top of the oven.

Makes 16 pieces

Tips:

1. Bila memakai yeast, jangan di fermentasi terlalu lama, adonan menjadi asam

2. Kalau membuat bika ambon ukuran besar, pakai loyang yang tebal, supaya tidak gosong
bawahnya.

3. Poles loyang dengan minyak, jangan dengan margarine, karena margarine banyak
mengandung air, adonan nanti jadi lengket di loyang.

4. adonan telur diaduk saja jangan dikocok, nanti permukaannya atasnya terkelupas, aduk dengan tangan , sambil ditepuk-tepuk

5. tes cetakan panas atau tidak, deengan meneteskan air, bila bunyi mendesis, tandanya sudah cukup panas.

6. tuang adonan jangan diaduk, turunkan suhu ke paling kecil,tunggu sampe keluar gelembung-gelembung kecil.

6. cetakan kue selama pemanggangan tidak boleh ditutup

7. Setelah kue matang jangan dikeluarkan dari loyang, bisa rusak bentuknya, tunggu setelah dingin baru dikeluarkan dari loyangnya.

Mocha cake from Classic white cake recipes

2010-02-24T10:47:00.000-08:00

I have a lot of leftover egg whites from Lapis legit, the original recipes from American test Kitchen, white cake, but I added mocha essence , coffee and cocoa powder, the result is good, I get bored with angel cake , so this is a good way to get rid of your egg whites.
The only thing I don't like from this recipes, the cake batter become to liquid, amazingly, the end result the cake very good and soft.

Next time I would like to try Martha steward recipes for white cake.

Classic White Cake
America's Test Kitchen, 2006

2 1/4 cups cake flour (9oz)
1 cup milk, room temperature
6 egg whites, room temperature
2 teaspoons almond extract (or other flavoring), decrease a little and use good quality extract (use about 1 1/2 t)
1 teaspoon vanilla
1 3/4 cups sugar (12 1/4 oz)
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, softened but still cool

optional filling: jam (blueberry, strawberry, raspberry, etc.)

1. Preheat oven to 350. Spray two 9-inch round cake pans with cookings spray and line with parchment. Spray the paper rounds, dust with flour. Alternatively, spray with baking spray with flour.

2. Pour milk, egg whites, and extracts into a 2-cup liquid measuring cup and mix with a flork until blended.

3. Mix the flour, sugar, baking powder, and slat in the bowl of mixer and turn on low speed.

4. Add butter; continue beating at low speed wuntil the mixture resembles moist crumbs, with no powdery streaks remaining.

5. Add all but 1/2 cup of the milk mixture to the crumbs and beat at medium speed for 1 1/2 min.

6. Add remaining 1/2 cup milk mixture and beat 30 sec. more. Stop the mixer and scrape the sides. Return the mixer to medium high speed and beat 20 sec. longer.

7. Divide the batter evenly between prepared pans; spread the batter with rubber spatula. Place the pands 3 inches from the oven walls and 3 inches apart.

8. Bake 23-25 min.

9. Let the cakes rest in the pans for 3 min. Loosen and invert onto wire racks. Cool completely, and 1 1/2 hours.

Martha Steward white cake recipes,

Makes two 9-inch cakes

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
1 cup lemond curd

Directions

Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

Ham and cheese french toast

2010-02-19T07:42:00.000-08:00

Another yummy recipes from this lady, ham and cheese french toast.
Finally I tried to make this yesterday, yumm

Custard bread

2010-02-19T07:37:00.000-08:00

I found a very interesting video to make a good snack from bread, will make this in the future.

Spongy chocolate sponge cake

2010-02-17T18:20:00.000-08:00

Finally I made this spongy chocolate cake, good recipe , I can used it for Black forest cake, next time I have to used 9 inch 0r 10 inch baking pan, instead of 8 inch.

Ingredients:

203 g Whole eggs

32 g Egg yolks

135 g Caster sugar

21 g Glucose

1 g Salt

32 g Vegetable oil

21 g Cocoa powder

106 g Cake flour

1 g Baking soda

21 g Milk

Method:

1. Warm vegetable oil and mix in cocoa powder until well mixed and dissolved.

2. In a large mixing bowl, add in whole eggs, egg yolk, caster sugar and salt and beat on high speed until foamy and about doubled in volume and salt and sugar have dissolved.

3. Add in glucose and beat on medium speed until ribbon stage.

e="movie" value

Sponge cake

2010-02-17T13:33:00.000-08:00

I have been searching for an easy sponge cake recipes, and stumble upon Kitchen corner blog, she made a very soft sponge cake,and she found the recipe from youtube.
The only problem, I don't speak chinese language, well I just watch the video on youtube and got the ingredients from kitchen corner blog.

Ingredients for the plain sponge cake:

140g plain flour
4 eggs
30g milk
180g sugar/ 206 g sugar
4g salt
30g oil

Method:

A. Beat the egg with sugar till fluffy with mixer

B. add the sifted flour and salt to the beaten egg, and beat again with mixer till blended , don't over mix

C. mix milk and oil in separate bowl

D. add some of B ( approximately 5 spoon) to C

E. add D to B mix with spatula till well blend.

F. Bake for 35 minutes at 180 C

I added my leftover pineapple chunk and whip cream for the filling.

Sweet and sour chicken ( Koloke)

2010-02-16T09:46:00.000-08:00

I have made this yesterday, really good, the chicken crispy and the sauce so perfect.

Marinade:
Boneless chicken
salt
rice wine/ang ciu
soy sauce

Ingredients for dipping the chicken:
1 cup all purpose flour
1 cup corn starch
1 tsp baking powder
2 egg whites or more

dip the chicken into egg whites, than dip again into the flour
Fry till golden

Sauce:

Tomato paste
Onion
green onion
green peas
pineapple chunk, and the syrup of the pineapple from the can
red pepper
sambal oelek

Somebody steal the whole contain of my website

2010-02-13T21:15:00.000-08:00

I found today someone steal the whole contain of my website, oh goodness, even using almost the same name of my blog , he used the name Sweet recipe, here is his website :
http://recipesweet.blogspot.com/

I am really UPSET !!!!!

Lapis legit / spekoek

2010-02-13T10:46:00.000-08:00

.

Try this recipe today, a really nice recipe to keep :), the lapis legit really yummy.....
I found the recipes from here.

300g butter,
200g margarine,
3 Tbs sweetened condensed milk,
1 Tbs mixed spice (ground cinnamon, nutmeg, cardamom, and clove),
100g plain flour,
350g caster sugar,
30 egg yolks,
½ tsp vanilla

Beat the butter and margarine until fluffy and pale. Add in the sweetened condensed milk. Beat until well mixed. Beat the egg yolks, sugar and vanilla until thick and pale. Whisk in the butter mixture one spoon at a time, mix well. Fold in the sifted flour and spices, mix well. Prepare a square cake tin 22x22cm, line with greased and floured baking paper. Spoon the batter into the tin, 3 Tbs at a time, level the surface. Bake first layer (I use 180C, setting on bake function) until golden brown. Change the setting to grill (my oven 230C). Spoon in 3 Tbs batter on to the first layer, level. Bake under the grill for about 3 minutes or until the surface is golden brown. Remove and repeat the process until all batter is used. Remove from the oven and let cool on the wire rack.

Spekkoek [Lapis Legit]

Sumber: Kue-Kue Indonesia. Yasaboga. PT Gramedia Utama. Jakarta. 2007.

300g mentega,( aku pake 400 g butter)
200g margarin ( aku pake 100 g margarine)
3 sdM skm ( aku pake 2 sdm susu kental manis)
1 sdM bumbu lapis legit,
100g gula halus,
30 kuning telur( aku tambah 1 putih telor)
½ sdt vanili

Kocok mentega dan margarin sampai lembut dan warna lebih muda, campurkan susu kental, aduk rata, sisihkan. Kocok kuning telur, gula halus dan vanili sampai kental dan naik. Masukkan sebagian demi sebagian adonan mentega sambil diaduk rata, kemudian masukkan campuran tepung terigu, aduk rata. Siapkan loyang ukuran 22x22cm, alasi dengan kertas yang diolesi mentega dan ditaburi tepung. Tuang 3 sdM adonan, ratakan, panggang sampai kecolatan. Keluarkan dari oven, ratakan permukaannya dengan punggung sendok supay apadat. Tuang lagi kurleb 3sdM adonan di atasnya, panggang hingga kecoklatan dan matang. Begitu sterusnya sampai adonan habis. Panggang dengan api atas dan kecil saja. Angkat setelah matang, dinginkan.

Green tea kasutera

2010-02-10T13:35:00.000-08:00

This is a good recipes from this site.

Makes one 8×8 x 2-inch pan

Ingredients:

5 large eggs

150 grams granulated sugar

200 grams all-purpose flour

1/2 Tbsp. green tea powder

100 ml whole milk, at room temperature

4 tablespoons honey

3 tablespoons canola oil

Method:

1. Grease the square pan with baking spray. Cut out a parchment paper the size of the pan for the bottom of the pan and place it on the pan, spray it with baking spray too. Preheat oven to 350 degree F and place a rack in the middle of the oven.

2. Mix eggs and sugar with a stand-in mixer for about 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.

3. Whisk together the flour and green tea powder. With the mixer running on medium speed, pour the flour mixture into the batter slowly. Next add the milk, mix it well. Then add the honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.

4. Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 35 minutes or until a cake tester comes out clean.

5. Remove from the pan as soon as it is done. Place it on the cooling rack and when it's not too hot to handle (still warm), wrap with plastic wrap and put it in the refrigerator for at least few hours. Then, take it out and let it sit at room temperature overnight wrapped. Cut it the next day.

Lemon roll cake

2010-02-10T13:29:00.001-08:00

Recipes from Yochana's blog

Ingredients:

75 gm. Cake flour - sifted
1 tsp. salt
1 tsp. baking powder
55 gm. sugar
4 nos. egg yolks
30 gm. milk
30 gm. corn oil
4 nos. egg white
85 gm. sugar
1/2 tsp. cream of tartar

Method:

(1) Mix egg yolks, cornoil, salt, sugar and milk together. Stir then add in cake flour and baking powder. Stir till smooth.
(2) Whisk egg white with cream of tartar till forthy then spoon in sugar while machine is still on, continue to whisk till stiff peak.
(3) Fold egg white mixture into the egg yolk mixture, combine well and stir in half to the , sprinkle onto a lined tray 11" x 14".
(4) Pour the batter into the lined cake tin, level the surface with a scraper.
(5) Bake in a preheated oven of 180C for about 15 mins. or till cooked.
(6) Spread lemon jam thinly over the cake and roll up. Can use any filling for spreading or butter cream

Vietnamese Honey Comb Cake

2010-02-10T13:21:00.000-08:00

Vietnamese honey comb found the recipes from here, I change the recipes into 3 whloe eggs and 5 egg yolk.

Ing:
-200ml thick coconut milk/cream (200ml = 1/2 can)
-1 cup sugar
-3 eggs and 4/5 egg yolks
-2 cups tapioca starch
-2 1/2 tsp baking powder (single acting, NEVER use double acting)
-pandan leaves or extract (optional)

What to Do:
1) Boil together coconut milk and sugar (add pandan leaves to 'syrup'
if you want) until sugar dissolves, cool compleatly.
2) Mix together baking powder and tapioca.
3) Beat eggs and add syrup (1) then add to tapioca mix (3). Mix
everything together until smooth.
4) bake at 350'F for about 45-50 mins, until golden

Japanese sweet bun tanzhong

2010-02-10T13:12:00.000-08:00

This a nother good recipe from kitchen corner.

Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Recipe for the 9 buns (approximately 60g for each dough): 210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter

Recipe for the fillings: 70g butter / 30g sugar powder / 1/8 tsp salt / 30g beaten eggs / 1 tsp corn flour / 80g milk powder

Methods:

Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
For the fillings, beat the butter with sugar until light and pale. Gradually add in the beaten eggs. Mix in the corn flour and milk powder with a spatula until everything well combine. Do not over mix. Divide each dough with an ice-cream scoop and place on a plate lined with greaseproof paper. Let it chill in the fridge until needed.
Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly.
Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of desiccated coconut. Place on a baking tray and let the dough proof for 40 minutes.
Bake at 180C for 15 minutes. Enjoy

Variety Chiffon cake

2010-02-10T12:50:00.000-08:00

I made Ubi chiffon cake, chocolate chiffon cake and Peanut butter chiffon cake.

Here is the recipe for ubi Chiffon cake, I found it from Yochana"s Blog.

Egg yolk Mixture:

6 egg yolks
150 gm. mashed Yam (steam and mash it)
150 gm. coconut milk or evaporated milk
1/4 tsp. salt
60 ml. cooking oil
1 tsp. Yam Paste
few drops of purple colouring
50 gm. castor sugar
180 gm. cake flour - sift

Egg white foam:

6 egg white
1/2 tsp. Cream of Tartar
100 gm. Castor Sugar

Decoration: Cooked Yam and Black sesame seeds

Method:

(1) Mix all the egg yolk mixture together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually add in sugar and whisk till stiff peak form.
(3) Gently fold beaten egg white into egg yolk mixture till blended.
(4) Pour into an ungreased 23 - 25 cm. tube pan.
(5) Bake at 170C for 45 min.s or until cooked.
(6) Remove from oven, invert onto cooling rack and leave to cool completely before removing from pan.
(7) Decorate with rolled mashed yam and sesame seeds.
(8) Slice and serve.

Recipe adapted from the book:"chiffon cake is done" by Kevin Chai

The chocolate chiffon cake and peanut butter chiffon cake from youtube. and here also

How To Make Croissants

2010-02-10T12:42:00.000-08:00

I really like this recipe I found in here

Step 1: You will need:	Units:
500 g flour 15 g active dry yeast 90 g sugar 15 g salt 300 ml warm milk 340 g butter , room temperature 1 egg , beaten with 2 Tbsp water some extra flour 1 rolling pin cling film 1 knife 1 baking tray lined with parchment 1 mixer with hook attachment 1 bowl 1 tea towel 1 plastic bag 1 brush	Serves: 10 Preparation Time: 10 minutes Cooking Time: 16 hours Oven Temperature: 190° c - 370° f

Step 2: Begin the dough
Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency. Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl. Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.
Step 3: Prepare the butter
Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 X 25 cm with your rolling pin and place it into the fridge to chill.
Step 4: Roll out dough
After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.
Step 5: Fold in butter
Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn. Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.
Step 6: Turn the dough
At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.
Step 7: Chill and turn again
Place it back into the fridge for another 30 minutes. Once removed, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.
Step 8: Shape the croissants
One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly. Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.
Step 9: Allow to rise
Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.
Step 10: Preheat the oven
Set the oven to 190ºC (375ºF/ gas mark 5).
Step 11: Wash and bake
Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven.
Step 12: Serve
Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.

Breakfast:
How To Make Croissants

Grandma's Apple Cake ~ Torta di Mele della Nonna

2010-02-10T12:36:00.000-08:00

Grandma's Apple Cake , I got this recipe from here, a very good recipes.

Torta di Mele della Nonna

3 cups flour

1 cup oil

1/2 teaspoon salt

2 1/2 teaspoon vanilla

5-6 apples, thinly sliced

1 1/4 cups sugar

4 eggs

1/3 cup orange juice

3 teaspoon baking powder

2 teaspoons cinnamon

In a large bowl, mix together all the ingredients except apples, beat until smooth.

In another bowl, mix sliced apples with cinnamon and 2 tablespoons of sugar.

In greased 10 inch tube pan, make layers of batter 1/3 at a time, then a layer of apples. Ending with apples on top.

Bake at 350 degrees for 1 hour 15 minutes until a pick comes out clean

SOP KAKI KAMBING BU' NING

2010-02-10T12:33:00.000-08:00

SOP KAKI KAMBING BU' NING

Resep ini enak banget, sudah lama mau posting resep , tapi lagi males, padahal bikin sop ini sudah lama waktu idul qurban.

BAHAN:

2 kg Kaki dan kepala;

1/4 kg jerohan;

BUMBU-BUMBU:

1/4 l Minyak goreng

1/4 kg Bawang merah;

1.5 ons Bawang Putih;

1/4 ons merica bubuk

2 buah pala di haluskan

1 ons Kemiri;

1 BatangKayu manis;

10 Buah Cengkeh;

1 Batang Jahe;

400 gr Susu Bubuk

TAMBAHAN :

1/4 kg Tomat;

1 ons Daun Bawang;

2 ons emping;

Kecap secukupnya;

Garam secukupnya;

Vetsin Secukupnya;

Sambal secukupnya;

Jeruk Limo 10 Buah;

Bawang goreng;

Minyak Samin/ Margarin;

CARA MEMBUAT:

Cuci bahan-bahan, Daging jerohan potong besar-besar.rebus di panci
besar.setelah itu giling bumbu-bumbu lalu tumis dengan minyak goreng
setelah menguning masukan ke dalam panci rebusan daging. masukan Susu
masak dengan api kecil. siapkan bumbu tambahan di mangkok kecil,potong
daging kecil-kecil beri kuah tambahkan bawang goreng, daun bawang
tomat iris dan minyak samin dan emping. lalu sip di hidangka

Popiah skin

2010-02-10T12:24:00.000-08:00

I forgot where I get the popiah skin recipe, but it is really nice.

Popiah skin (Spring Roll skin)
Ingredients (made about 20-22, 6 inches diameter sheets)

150 gm bread flour
400 ml water
1 tsp baking powder
1/2 tsp salt
Seive the flour+baking powder into a mixing bowl.
Add in the salt and water and mix well until no lumps. You should obtain quite a runny batter.
Let it rest for 15-20minutes.
Heat up a non stick pan on low heat. Dip a paper towel with some vegetable oil and lightly grease the pan. Once it's hot, remove th epan from the hob, brush the pan with the batter using a silicone pastry brush, make sure you make a really thin sheet. Plaster any holes, bring the pan back onto the hob and let it cook. You'll see the sheet will rise on the edges, using a fork or your fingers, peel of from the pan. Lay it on a plate. Repeat until you've consumed all the batter

Barbecue (BBQ) Tofu Recipe

2010-02-10T12:17:00.000-08:00

I made this a week ago really delicious, from youtube , here is the recipe, Barbecue (BBQ) Tofu Recipe

How to Make Skewered Tofu Dango (Japanese Sweet Dumplings)

2010-02-10T12:10:00.000-08:00

This is a nice recipes, from youtube

Lemon Squares

2010-02-10T12:04:00.000-08:00

Lemon Squares from American test Kitchen
For the crispest crust and firmest filling, prepare the crust and
filling independently, then combine and bake to marry their flavors
and set the filling.

Test Kitchen Discoveries

Blend both lemon zest and lemon juice in the filling for the brightest
flavor. Do take the extra step and strain out the zest, which would
mar the otherwise smooth texture.
Enrich the curd topping with heavy cream, which tempers the acidity of
the lemon and lends a lush texture.
Make sure to line the baking pan with a foil "sling"; otherwise it
will be quite tricky to remove the bars without damage.

STEP BY STEP

How to Make Lemon Squares

1. Sprinkle the crust crumbs into the pan and press down gently with a
measuring cup to form an even layer.

2. The lemon curd is done when dragging a finger through the curd on
the back of a spoon leaves an empty trail behind.

3. Press the curd through a fine-mesh strainer to remove the lemon zest.

4. After pouring the hot curd into the pan, tilt to ensure an even layer.
Lemon Squares
Makes 9

Most lemon squares are far too sweet and none too lemony. We wanted to
reverse that and make a crisp-crusted lemon square with a vibrantly
bright lemon flavor.

Crust

1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
Pinch table salt
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 12 pieces

Filling

4 large eggs
3 large egg yolks
1 cup granulated sugar
Pinch table salt
1 tablespoon grated lemon zest plus 2/3 cup juice from 4 lemons
2 tablespoons unsalted butter , cut into 2 pieces
2 tablespoons heavy cream
Confectioners' sugar

1. For the crust: Adjust rack to middle position and heat oven to 350
degrees. Line 8-inch-square baking pan with aluminum foil, leaving
overhang on all sides.

2. Pulse flour, sugar, and salt in food processor 2 to 3 times. Add
butter and pulse until mixture resembles coarse meal (some pea-sized
pieces of butter will remain) and will stick together if squeezed into
ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan
and press in even layer. Bake until light golden brown, 15 to 20
minutes.

3. For the filling: While crust is cooling, whisk eggs, yolks, sugar,
and salt together in saucepan. Add zest and juice and cook over
medium-low heat, stirring constantly, until thickened and
pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into
medium bowl. Stir in butter and cream.

4. Pour filling over crust and tilt to spread evenly. Bake until
filling is set, about 15 minutes. Cool to room temperature, at least 1
hour, then, using foil overhang, lift bars from pan and cut into 9
squares. Dust with confectioners' sugar just before serving. (Squares
will keep in airtight container in refrigerator for 3 days. Redust
with confectioners' sugar before serving.)

Banana Chocolate cake

2009-11-05T17:28:00.000-08:00

Banana chocolate cake , I made this today, so nice and delicious too.
I get the recipe from here.

Chocolate Sponge Cake:
(A)
35 gm. Cocoa powder
70 gm. hot water
1 Tbsp. Chocolate emulco or Paste
1 tsp. vanilla essence

(B)
125 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
75 gm. sugar
1/4 tsp. salt

(C)
45 gm. cornoil
80 gm. egg yolks
30 gm. fresh milk

(D)
150 gm. egg white
120 gm. sugar
1/4 tsp. cream of tartar

Ganache:

300 gm. dairy whipping cream
250 gm. melted chocolate
50 gm. butter

Decoration:

Some Bananas - slice lengthwise
250 gm. non-dairy whipping cream
35 gm. cocoa powder + 35 gm. hot water

Method for the sponge:

(1) Mix cocoa powder, vanilla essence, hot water and chocolate paste together.
(2) Mix all the ingredients (B) together in a mixing bowl then add in (C) and mix to form a smooth batter. Add in the cocoa powder mixture and mix well.
(3) Whisk ingredients (D) until stiff peak and gradually fold into the cocoa powder batter.
(4) Pour into a 9" round cake tin and bake at 177C for about 40 to 45 mins. or till cooked. Leave cake to cool completely and then slice into 3 layers.
(5) Mix all the ingredients for Ganache and then microwave it for 20 secs. , stir till evenly combined and smooth. Microwave again if the chocolate has not melted. Leave to set before onto cake.
(6) Mix the whipped fresh cream with the cocoa powder mixture, spread onto one layer of cake. Top up with sliced banana and continue process till finished.
Cream the whole cake with the balance fresh cream.
(7) Pour Ganache on top and leave the whole cake in the chiller to set before slicing.
(8) Slice and enjoy!!!!

Pastel rendang

2009-11-05T17:19:00.000-08:00

Bikin ini kemarin enak banget, garing, semua orang suka,gorang dengan api sedang saja, supaya garingdan kelihatan lipatannya. Ambil resepnya dari sini.

modified by Camelia from Mom Elly's Fried Tart recipe

Bahan Isi Rendang :

300 gr daging sapi cincang
500 gr kentang, potong kotak, kukus hingga matang
1 bh bawang bombay besar, potong kotak
1 bungkus bumbu rendang instant (yang berbentuk pasta ya, bukan yang kering)
Air sesuai petunjuk bumbu
2 sdm margarine

Caranya :

Panaskan mentega, tumis bawang bombay hingga wangi lalu masukkan bumbu dan daging cincang. Aduk hingga daging setengah matang, tambahkan air. Masak hingga air berkurang, masukkan kentang, aduk rata. Beri garam (hati-hati karena ada bumbu rendang yang sudah asin dari "sono"-nya). Aduk berlahan agar kentang tidak hancur hingga mengering. Angkat, sisihkan dan biarkan dingin. Siap digunakan untuk isi pastel.

Bahan Kulit :

Adonan A :
125 gr tepung terigu
100 gr margarine (aku --> 80 gr margarine + 20 gr mentega)

Adonan B :
375 gr tepung terigu
100 ml minyak sayur
200 - 300 ml air dingin (sesuaikan dengan kebutuhan)
1/2 sdm garam
1 sdm gula

Caranya :

Adonan A : Campur semua bahan adonan A hingga menjadi adonan yang menyatu dan dapat di pulung. Sisihkan.
Adonan B : Dalam wadah, masukkan tepung, minyak sayur dan gula dan garam dengan sedikit air. Sambil diuleni, tambahkan air sedikit demi sedikit hingga menjadi adonan yang kalis.
Bagi adonan A dan adonan B menjadi bulatan dengan jumlah yang sama (misalnya, adonan A ada 20, maka adonan B juga 20, sepasang gitu lhooo...).
Untuk 1 buah tarcis, ambil 1 bulatan adonan B, letakkan bulatan adonan A diatasnya, tutup. Lalu giling memanjang. Gulung. Putar kearah atas (90 derajat) lalu giling lagi, gulung (2 kali gulung yaaa). Belah menjadi dua. Ambil satu, lalu di giling tipis membulat. Giling yang sebelah lagi.
Ambil satu bagian kulit (ingat ya, yang kelihatan "swirl" nya disebelah luar), beri isi, lalu tutup dengan bagian kulit yang satu lagi. Bentuk pinggirannya (good luck deeh...*hihihi*).
Goreng dengan minyak panas, api sedang hingga kuning kecoklatan.

Madeleine

2009-11-05T16:55:00.000-08:00

I made a couple days ago, with natural honey, and some almond, yumm
found the good recipe from here

Ingredients:

1 cup all-purpose flour

1/2 tsp baking powder

1/2 cup almond flour

1/4 tsp salt

4 ozs/1 stick unsalted butter - softened

1/2 cup fine granulated sugar

1/4 cup honey

1 tbsp vanilla extract

1/2 tsp orange paste

4 large eggs

1 tsp orange zest

Method:

Triple-sift the flours, baking powder and salt.

Beat butter on high speed until soft and creamy. Slowly add in the sugar, 1 tbsp at aa time, beating continuously on high speed. The mixture should be light, fluffy, and a creamy white color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Beat in honey, vanilla, orange paste and the orange zest. Scrape down the sides of the bowl with a rubber spatula.

Add the eggs, one at a time, be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next one.

Add the flour mixture to the batter in thirds, beating on low speed until just incorporated.

Cover the batter and chill it for at least 2 hours and up to 4 hours.

Preheat the oven to 375f. Adjust the rack to the center of the oven.

Brush the madeleine moulds with melted butter, then dust them lightly with flour.

Spoon the chilled batter into the madeleine pan, filling each shell three-quarters full.

Bake for 10 minutes for mini madeleines or for about 15 minutes for santard-size or until they are golden brown and firm to the touch.

Repeat until all the batter has been used., brushing the pans with butter if needed.

The madelienes are best served warm from the oven but can be stored, wrapped airtight, at room temperature for up to 3 days and in the freezer for up to 3 weeks.

Variations:

Lemon - Replace the orange paste with lemon paste/oil and orange zest with lemon zest. If desired, add a drop of yellow food color.

Chocolate: Replace 1/4 cup all-purpose flour with 1/4 cup unsweetened cocoa powder.

Pistachio: Replace 1/4 cup all purpose flour with 1/4 cup pistachio flour.(Pistachio flour can be made by finely grinding pistachios)

Roll cake

2009-10-26T19:57:00.000-07:00

I made this variety of roll cake, mocca rasberry filling, green tea with whip cream and cheese with whip cream, so good......
Found the recipe from here

Ingredients:

75 gm. Cake flour - sifted
1 tsp. salt
1 tsp. baking powder
55 gm. sugar
4 nos. egg yolks
30 gm. milk
30 gm. corn oil
4 nos. egg white
85 gm. sugar
1/2 tsp. cream of tartar

Method:

(1) Mix egg yolks, cornoil, salt, sugar and milk together. Stir then add in cake flour and baking powder. Stir till smooth.
(2) Whisk egg white with cream of tartar till forthy then spoon in sugar while machine is still on, continue to whisk till stiff peak.
(3) Fold egg white mixture into the egg yolk mixture, combine well onto a lined tray 11" x 14".
(4) Pour the batter into the lined cake tin, level the surface with a scraper.
(5) Bake in a preheated oven of 180C for about 15 mins. or till cooked.
(6) Spread apricot jam thinly over the cake and roll up. Can use any filling for spreading or butter cream.

Tips loyang kue

2009-10-25T11:17:00.000-07:00

tips ini di'copas' dari sini
Memilih Loyang Berdasar Jenis Cake
Ada yang nanya, bisa gak bikin bolu gulung pake loyang cake biasa tapi diisi ngga penuh. Atau, bisakah bikin brownies menggunakan loyang tinggi agar mendapat brownies yang tinggi sekaligus.

Sesungguhnya kunci utama cara memanggang adonan cake yang baik, jarak antara permukaan adonan dengan tinggi dinding loyang tidak boleh terlalu jauh. Patokannya, jarak permukaan adonan adalah 1/4 dari permukaan loyang. Misalkan kita memakai loyang setinggi 10cm maka permukaan adonan berjarak 2.5cm dari tinggi loyang, sehingga saat mengembang maka permukaan kue akan sama rata ato bahkan sedikit lebih tinggi dari loyang. Hal ini dimaksudkan agar permukaan adonan mendapatkan “sapuan” udara panas yang optimal sehingga mengembang dengan cantik dan permukaan kue bisa kering sempurna. Kalo ketinggian loyang jauh dari permukaan adonan, cuma dapet hawa panas doang tanpa sapuan ato aliran karena terhalang tingginya dinding loyang. Efeknya, untuk mencapai matang merata dan sempurna akan butuh waktu lebih lama, bahkan sering juga permukaannya kurang bisa kering sempurna. Itulah sebabnya kenapa ada beragam jenis loyang dengan ketinggian berbeda2 untuk ukuran luas (panjang dan lebar) yang sama, karena disesuaikan dengan jenis adonan yang dipanggang.

Loyang brownies lebih rendah daripada loyang sponge, karena adonannya berat, bentuk kuenya ga boleh terlalu tebal agar matangnya merata dengan baik. Bila terlalu tebal, butuh waktu cukup lama untuk mematangkan bagian tengah brownies, akibatnya bagian pinggir sudah mengering/overbaked ketika bagian tengah baru menjadi matang. Maka dibuat loyang brownies yang punya ketinggian 3-4cm saja.
Kue chiffon memiliki tekstur adonan yang ringan sehingga kuenya umum berbentuk tinggi, maka dibuat loyang chiffon yang tingginya sampe 12cm lebih.
Adonan sponge dan buttercake yang jenisnya gak terlalu ringan kayak chiffon tapi juga gak berat2 amat kayak brownies, kue ini umumnya memiliki ketebalan 6-7 cm, maka diciptakan loyang sponge dengan tinggi 7-8 cm.
Ato adonan kue dengan banyak kuning telur tapi sedikit tepung seperti lapis surabaya dan bolu gulung, meski adonannya ringan tapi kalo dibentuk tinggi akan cenderung kempis di tengah karena tepungnya sedikit. Maka lapis surabaya umumnya dibuat tipis2 3cm dan ditumpuk jadi satu agar menjadi tinggi, dan bolu gulung memang harus tipis agar bisa digulung. Dan dibuatlah loyang lapis surabaya dan bolu gulung yang tingginya hanya sekitar 4cm.
Begitu juga dengan cookies, yang tinggi loyangnya hanya 1-2 cm karena cookies bentuknya tipis dan garing, dibuatlah loyang cookies yang tingginya hanya 1cm atau bahkan tidak berdinding (cookie sheet).

kalo yg dibawah ini dari sini
Standar loyang

Cake dengan telur 3 butir gunakan loyang ukuran 15 cm

Cake dengan telur 4 butir gunakan loyang ukuran 18 cm

Cake dengan telur 5 butir gunakan loyang ukuran 20 cm

Cake dengan telur 6 butir gunakan loyang ukuran 22 cm

Bila menggunakan loyang tulban (Loyang Cincin) maka ukuran loyang dikurangi 1 tingkat.Misalnya loyang tulban 20 cm untuk cake dengan telur 4 butir.

Kue lumpur ubi kismis keju

2009-10-21T21:07:00.000-07:00

Bikin kue lumpur ,adanya ubi, yah pakai ubi aja, mestinya pake kentang. Enak, atasnya dikasi kismis dan keju parut.

Bahan:
250 gr ubi di kukus
150 gr tepung terigu
125 gr pasir
25 gr susu bubuk
100 gr margarine
300 ml susu cair
2 butir telur utuh
Vanili bubuk

Taburan:
Kismis, keju parut

Cara membuat:
** campur semua bahan kering jadi satu: kentang, tepung, gula, susu bubuk
** aduk dengan mixer kecepatan rendah sampai agak tercampur, masukkan telur,aduk rata
** masukkan santan, aduk rata
** terakhir masukkan margarine cair, dan aduk dengan whisk hingga margarine tercampur
rata dengan adonan
** cetak/panggang dengan cetakan kue lumpur, pada waktu adonan sudah 1/2 matang
taburi dengan kismis dan panggang lagi sampai kue benar-benar matang

Bavarian Pretzel

2009-10-21T21:00:00.000-07:00

I tried to make this yummy Pretzel today, really delicious, next time I will used lye water instead of baking soda.
The recipe is for here

500g (1 pound 1 ounce) bread flour - (I use all purpose when I’m out of bread flour)
2 tsp. salt
1 tsp. sugar
350ml (1 1/2 cups) warm milk
40g (1/3 stick) unsalted butter (1.4 OZ)
1 pkg. Yeast (1 ¼ tsp)

Mix the dry ingredients (flour, sugar, salt and yeast) with a stand mixer on low.

Melt the butter in the microwave and mix it with the warm milk. Make sure that the mixture is not too hot, otherwise the yeast will die a horrible death (and the pretzels will be pretty dense). Liquid should be about 100-110F. Add the milk/butter mixture to the mixing bowl and wait until everything comes together.

It may be necessary to add one or two table spoons of water. Mix for 10 minutes.

After 10 minutes, remove the dough from the bowl, spray the bowl with cooking spray, and put the dough back into the bowl. I used a separate bowl. Cover with plastic wrap and let rest for three hours in a warm place, or over night in the fridge.

Heat the oven to 425F.

Divide the dough into eight pieces (I usually end up with about 4 OZ per piece). Roll the dough into a long rope. Make sure that the middle part is thicker than the ends. I found this to be important in getting a good pretzel shape.

I usually do this in two steps: First I roll out all pieces to about 12″ - this gives the dough some extra time to rest. In the second step, I bring them to the full 24″ that I need to form pretzels. The second time, I rolled the pieces a little longer than suggested because they do shrink back a bit.

Form the pretzels and let them rest for a few more minutes.

While forming the pretzels, bring a pot with water to boil (about 1qt – 4 cups) and add about 1/3 box of baking soda (almost 3 oz).

Once the water is boiling, submerge one pretzel at a time and boil it for 15 seconds. Stretch the pretzel out a bit before dropping it in. Do this by holding the top loops and letting gravity pull the dough down for a few seconds. I found that this helped keep the proper shape because they puff up once they hit the water. If the loops are not big enough, it will look like a blob of dough instead of a pretzel. After taking the pretzel out of the water, put it on a baking sheet that is covered with parchment paper (I used a Silpat). Sprinkle with pretzel salt, and cheese if using, while the dough is still wet. This helps the salt to stick.

Cut the thick part of the pretzel length-wise with a very sharp knife – must cut deep. If you rolled the pieces properly and made the middle thicker, you should be able to make a nice deep cut to get the desired result. My cuts did not come out nearly as good as Karl’s, you should take a look at his pictures to get a better idea of what it can look like if done well. I will have to work on this part.

Reduce the oven temperature to 375F and place the baking sheet(s) into the oven. Rotate the sheets after about 10 minutes.

Bake for about 25 minutes. Take the pretzels out of the oven and cool them on a cooling rack.

Lapis legit

2009-10-01T15:16:00.001-07:00

Chwee kueh

2009-09-23T11:35:00.000-07:00

I ate Chwee kueh long time ago in Singapore, try this recipe from Florence's blog.
This kind of kueh so easy to find in every Pasar / market over there.
I tweaked the recipe, I've added 1 tbs corn flour, may be next time , I will add 1 tsp lye water.

Ingredients:
350 g rice flour
50 g tapioca flour
10 g wheat starch/ungluten flour
400ml water(room temp)
950 ml boiling water
1 tsp salt

Method:
1. Mix all dry ingredients with room temperature water. Mix evenly.
2. Add salt to boiling water. Boil till bubbly hot. Pour this boiling water into flour mixture and stirring constantly. If mixture is watery, boil it on stove stirring all the time once it shows signs of thickening immediately remove from stove and keep stirring for 1 minute.
3. Brush metal cup or bowls with oil.
4. Stir before pouring flour mixture into each cup/bowl.
5. Steam over high heat for 10 mins.
6. Remove from metal cups/bowls and garnish with chai por topping

Chai Por Topping:
1 packet chai por
3 garlic and 1 shallot(chopped finely)
1 tsp light soya sauce
3.5 tbsp sugar
4 tbsp cooking oil

Method:
1. In a wok, add oil to stir fry garlic
2. Add chai por and rest of seasonings.
3. Fry till dark brown in colour.

Donat

2009-09-21T08:02:00.000-07:00

DONAT

Bahan A:

500 gr tepung terigu protein tinggi
100 gr gula pasir
11 gr ragi instant
4 btr kuning telor
200 ml air

Bahan B:

100 gr mentega/margarine
1 sdt garam

Cara membuat:

Aduk bahan A, ulenil, masukkan bahan B, uleni terus hingga kalis elastis.
Bulatkan adonan istirahatkan 10 menit, langsung potong dan timbang 40gr.
Bulatkan mulus, tata dalam loyang yg sudah dipoles mentega dan ditabur tepung, istirahatkan 20 menit.
Lubangi tengahnya, lalu goreng hingga matang. Tiriskan. Dinginkan.

Rempeyek

2009-09-21T07:47:00.000-07:00

Dapat resep Rempeyek, bagus, renyah sekali dari youtube.

Ingredients:

200 gr tepung beras
1 tbs tepung tapioka
kacang mentah

Bumbu:

4 bawang putih
4 kemiri1 tsp ketumbar
1 telur
250 cc santan encer
garam

Cara:

campur semuanya, kecuali kacang , taruh kacang disendok sebelum dituang.
Taruh minyak penuh ke wajan, api sedang.

Klappertart

2009-09-21T07:39:00.001-07:00

Belom pernah makan Klappertart Menado, pengen nyobain,mau beli nggak ada yang jual, yah kepaksa bikin sendiri.resepnya diambil dari sini.

Ingredients:
500 cc fresh milk
125 gr gula pasir ---> buatku agak kemanisan
25 gr tepung terigu
25 gr tepung custard
25 gr maizena
75 gr mentega
3 btr kuning telur
1 btr kelapa muda ---> aku pake 1 kaleng coconut young coconut meat in syrup, airnya dibuang
50 gr kenari panggang cincang
kayu manis bubuk

Topping :
3 btr putih telur
4 sdm gula pasir
1 sdm tepung terigu
kismis direndam air hangat, peras dan ciprati rhum
kayu manis bubuk
Kenari panggang cincang secukupnya

Directions:

Panaskan 400 cc fresh milk dan gula pasir
Larutkan tepung terigu, custard dan maizena dengan 100 cc fresh milk
Masukkan campuran susu dan tepung kedalam susu panas, aduk terus sampai mengental dan meletup-letup. Angkat dari api, masukkan mentega, aduk rata.
Masukkan kenari dan kayu manis bubuk dan rhum essence/pasta
Masukkan kuning telur satu persatu
Masukkan daging kelapa muda, aduk rata
Masukkan adonan kedalam cup atau pinggan tahan panas sampai ¾ tinggi. Bakar dengan cara ditim selama 15 menit dengan suhu 160° sampai ½ matang
Kocok putih telur dengan mixer sambil dimasukkan gula sedikit sedikit sampai kaku
Masukkan tepung terigu, aduk rata dengan spatula
Semprotkan toping keatas adonan ½ matang sampai cukup tinggi, taburi dengan kismis, kenari dan kayu manis bubuk
Bakar lagi sampai toping berwarna kekuningan.

Layer moka cake

2009-09-11T14:53:00.000-07:00

Lihat dari Blog ini, kok kelihatannya gampang, cakenya nggak pake mentega cair.
Aku pakai bahan-bahan yang seadanya saja, nggak punya upcafe , jadi pakai esens moka saja, enak juga.
Resep aselinya diambil dari blognya Widya.

UpCafe Layers Cake
by WidyaHidayat

Bahan Cake:

Bahan A
10butir kuning telur
5butir putih telur
150gram gula halus
100gram tepung terigu
10gram maizena
10gram susu bubuk
15gram emulsifier
1stick Upcafe (20gram), aku nggak pakai.

Bahan B
1sdm susu kental manis
1sdm rum bakar

Cara Membuat:
- Taruh semua bahan A jadi satu - kocok sampai mengembang dan kaku - jambul petruk.
- Matikan mixer. Masukkan bahan B - aduk dengan whisker atau spatula.
- Tuang ke dalam 2 loyang bulat diameter 22cm tinggi 4cm.
- Panggang 180C selama 20-25menit.
- Sisihkan.

Bahan Ganache UpCafe:
200gram Whippy Haan/BioBianca
400gram air putih
500gram White Cooking Chocolate
2stick UpCafe (40gram), diganti dengan esens moka

Cara membuat Ganache:
- Masak semua bahan ganache sampai larut dan mendidih
- Dinginkan. Masukkan freezer semalaman. Sampai tahap ini - warna ganache masih coklat muda.
- Kocok dengan mixer sampai warna nya berubah menjadi krem - pucat.
- Masukkan ke dalam beberapa plastik segitiga. Simpan dalam kulkas selama belum digunakan biar tetap kaku.

Penyelesaian:
- Belah sponge cake menjadi masing-masing 2 lapis.
- Susun selapis sponge cake - lapisi dengan ganache - ratakan. Tumpuk dengan selapis sponge cake - lapisi dengan ganache - ratakan. Kerjakan sampai selesai dan habis sponge cake nya.
- Terakhir poles seluruh permukaan cake dengan sisa Ganache UpCafe. Hias dengan pagar coklat dan buah-buahan segar untuk topping nya

Gudeg Yogya

2009-09-04T14:32:00.001-07:00

Gara-gara my cousin di L.A nanya resep Gudeg kemarin, penasaran akhirnya bikin deh hari ini resepnya dapet dari Youtube, enak deh.
Tapi saya modifikasi dikit, ditambah air kelapa 1 kaleng, dan kaldu ayam.

Bahan:

2 kaleng nangka muda
8 bawang merah
5 bawang putih
8 kemiri
1 tbs ketumbar
1 inch lengkuas
2 tbs gula jawa
4 daun salam
165 ml santan kental
gula, garam, asam jawa
1 kaleng air kelapa muda
1 block kaldu ayam
masak api kecil 1 jam.

Roti Keju

2009-08-25T15:39:00.000-07:00

Roti keju ini enak banget, empuk sekali, cocok juga dibuat roti Baso.
Dapet resepnya dari Websitenya NCC.
Tapi kalau aku, panggang 170 C selama 15 menit

ROTI KEJU

Bahan A:

500 gr tepung terigu protein tinggi
100 gr gula
11 gr ragi instan
1/2 sdt bread improver
4 btr kuning telor
200 ml air Es

Bahan B:

100 gr mentega/margarine
5 gr garam

Bahan C:

100 gr keju cheddar parut
100 gr mentega

Cara membuat:

Aduk bahan A, uleni hingga bergumpal-gumpal, masukkan bahan
B, uleni terus hingga kalis elastis. Istitirahatkan 20 menit.
Kempiskan adonan, potong timbang 40 gr, bulatkan. Istirahatkan 10 menit.
Aduk rata bahan C.
Ambil satu bulatan adonan, beri isi bahan C, bentuk lonjong.Lakukan untuk semua bulatan.
Diamkan 30 s/d 60 menit, tergantung kehangatan udara. Setelah terlihat mengembang ringan, poles atasnya dengan kuning telur kocok, panggang selama 20 menit, suhu 180 hingga terlihat keemasan. Angkat.

Nonya Kaya

2009-08-05T07:04:00.000-07:00

Bikin selei Srikaya kemarin malam, enak nih, gampang banget bikinnya lagi pake slow cooker, resepnya nyontek dari blog ini nih.

1 cup Coconut milk
1 cup Eggs(about 3-4 medium to large size eggs)
1 cup sugar(already reduced from 2 cups)
10-15 pieces of pandan leaves, washed and wiped dry.

(This recipe makes roughly about 1 and 1/2 cups of kaya)

1. Wash, dry and tie up bundles of about 5 pandan leaves in each bundle(like in the pic above)
2. Measure out eggs, then beat lightly till yolk and white mixed.
3. Pour all(as in sugar, coconut milk and eggs) into breadmaker tin(like in picture above) and throw in bundles of pandan leaves.
4. Set on ‘Jam’ function.
5. Check on kaya after some time and make sure sides are mixed too.
6. When the breadmaker completes the function, take it out and cool for a while, remove all the pandan leaves, then put into a blender and blend lightly till it is smooth.

Notes:

*edited* The kaya will look like lumpy curdy chunks in a watery substance once the breadmaker has completed its cycle. This is NORMAL. You are supposed to blend it to acheive the smooth texture, ie, what we buy off the shelves. You may find that there might be quite a bit of water(this is just sugar water), so drain out some of this water and blend the remainder. You may add in more sugar water if you find your kaya too thick while blending. I hope this will iron out any misunderstandings about the product!

1. You may blend it till it is completely smooth too. I like my kaya with a bit of bits in it, so that you can taste the kaya bits rather than a smooth paste.
2. If you prefer a little sweeter, add another 1/4 to 1/2 cup more sugar.
3. If you cook this over the stove, you may not need to blend it since you are constantly stirring the kaya.
4. You may put in more pandan leaves if you want it to be greener… Alternatively, you may pound or blend a portion of the pandan leaves and strain it for the pandan juice and put it into the mixture before cooking.
5. If you’re cooking over the stove, the pot you’re using should NOT be warm/hot when you place the ingredients in to mix. If the pot is hot, the eggs would cook immediately, resulting in scrambled eggs!

Puding kentang Oreo

2009-08-04T18:21:00.000-07:00

Nemu resep ini , enak, sayang bikinnya berantakan, mesti sabar bikinnya, adonan kentang biarin benar-benar udah dingin, jadi baru taro adonan karamel, kalau nggak nanti kecampur jadinya.
Boleh dicoba enak nih.

Ingredients:
2 bungkus biskuit oreo, buang lapisan gulanya

Bahan Puding Kentang:
300 gram kentang, kukus, kupas, dan haluskan.
900 ml susu cair
2 bungkus agar-agar bening
200 gram gula pasir
1/4 sdt garam
3 butir kuning telur, kocok lepas

Bahan Lapisan Karamel:
150 gram gula pasir (I)
500 ml air hangat
1 bungkus agar-agar bening
150 gram gula pasir (II)

Directions:
1. Tata biskuit oreo di dasar loyang bulat berukuran 22 cm
2. Puding Kentang: Masak kentang halus, susu, agar, gula, dan garam sambil aduk hingga meletup-letup. Ambil beberapa sendok sayur adonan, tuang ke kuning telur kemudian aduk rata. Masukan kembali campuran telur kedalam adonan kentang lalu aduk sampai mendidih lagi. Tuang adonan ke atas biskuit oreo. Dinginkan
3. Karamel: Panaskan wajan lalu tuang gula pasir (I). Diamkan sampai gula hangus dan larut. Tambahkan air hangat sedikit demi sedikit sambil diaduk. Angkat dan dinginkan
4. Tambahkan agar dan gula pasir (II) ke dalam karamel. lalu masak sampai mendidih sambil diaduk.
5. Tuang adonan ke atas lapisan 1 yang sudah setengah beku. Lalu bekukan keduanya.

Cake keju daging asep

2009-08-04T18:17:00.000-07:00

Liat resep ini di Blognya Ningnong, enak , tapi aku nggak punya seledri jadi pake daun bawang , enak juga loh......

Ingredients:
5 telor
125 gr gula pasir
200 gr tepung terigu
100 gr mentega, cairkan
100 gr daging asap, potong dadu
4 sdm daun seledri, cincang halus
100 gr keju, potong dadu

Olesan :
1 butir telur ayam

Taburan :
100 gr keju,parut
1 sdm parmesan
1 sdm daun seledri, cincang halus

Directions:
- Kocok telur dan gula sampai kental.
- Masukkan tepung terigu sedikit, aduk rata
- Masukkan mentega cair, aduk rata. Masukkan daging asap, seledri dan keju, aduk rata
- Tuang ke dalam loyang yang telah dioles dengan margarine dan dialas kertas roti. Panggang sampai matang, angkat.
- Oles permukaan cake dengan telur, taburi keju parut dan parmesan + sledri sampai rata
- Panggang kembali sampai tercium harum keju, angkat dan keluarkan dari loyang
- Sajikan

Note:
bisa jadi 2 loyang ukuran 30*10*4 cm

Kue Ape

2009-07-16T13:14:00.000-07:00

Lagi pengen makan kue Ape, yah kalo di Indo mah gampang tinggal panggil abang yang jualan, lah disini kepaksa deh bikin.
Kue Ape , nama lainnya kue Tete, ha,ha,ha
Nemu resep enak ini dari sini

Ingredients:
500 gr Tepung beras
3 gelas santan ( di didihkan diatas api kecil biar kue gak cepet basi)
1 1/2 gelas air kelapa
1 sdk makan pengembang roti (aku pake fernipan)
400 gr gula pasir ( aku pake 325)
3 butir telur ayam

Directions:
Rendam Air kelapa dengan fernipan kurang lebih 1 1/2 jam biarkan mengembang (tandanya ada busanya). Kocok telur dan gula dengan mixer sebentar
Masukan tepung beras rose brand, santan dan air kelapa
Diamkan adonan 1/2 jam lagi lalu siap di cetak.

Catatan:
1 resep kue serabi selo ini kurang lebih dapat 40 - 45 kue.
Cetakan seperti cetakan apem biasa tapi ada tutupnya, dan memasukkan adonan jika cetakan sudah benar-benar puanas..
"renda " di pinggir kue dibuat dengan menekan adonan pake "centong sayur" sehingga adonan mengering kepinggir cetakan, kalau sudah tutup dan tunggu aja sampai mateng

Bolu Tiwul

2009-07-03T12:59:00.000-07:00

This is very interesting recipe, it is worth to try, yumm. Found the recipe in here.

Ingredients:
- 5 buah telor
- 300 g tepung terigu (all purpose)
- 150 g gula merah, sisir
- 50 g gula pasir
- 200 cc santan
- 1 sdm emulsifier (aku pake ovalet)

Filling :
- 100 g gula merah, sisir agak halus

Taburan, kukus sebentar :
- kelapa muda parut kasar (aku pake shreded coconut frozen)
- sedikit garam
- daun pandan

Directions:
- Kocok telur, gula pasir dan gula merah (150 g) hingga gula hancur. Tambahkan emulsifier, kocok lagi hingga mengental.
- Masukkan santan dan terigu secara bergantian, aduk rata.
- Tuangkan 1/2 bagian adonan dalam loyang tulban, taburi dengan gula merah sisir, dan tuangi dengan sisa adonan.
- Kukus dalam dandang panas selama 30 menit. Jangan lupa tutup dandang diberi serbet agar uap air tidak menetes kembali ke kue.
- Keluarkan loyang dari dandang dan diamkan sebentar hingga dingin baru dibalik. Taburi kelapa dibagian luarnya.
- Potong-potong sebelum disajikan.

Bakmoy

2009-07-03T12:51:00.000-07:00

I remembered my grandma made this when we were a kids, found the recipe from Ine's Blog, so delicious, bring back the memory.

Ingredients:
Bahan:
2 buah tahu cina, potong 1/2 X 1/2 cm, goreng setengah matang
200 gr daging ayam, rebus sampai matang, potong2 kecil2 sebesar tahu. Kaldunya jangan di buang.
5 buah telur ayam, di rebus, kupas kulitnya.
2 sendok makan ebi, di rendam, di hancurkan
3 bawang putih di geprek
2 sendok makan kecap asin
10 sendok makan kecap manis (atau sesukanya)
garam
merica

kaldu:
1.5 liter kaldu bekas merebus ayam (kalau kurang tambahkan air)
1 iris jahe
garam
bawang putih goreng, dihancurkan

pelengkap:
2 bawang putih di uleg halus, tambah dengan 10 sendok makan air matang
sledri di iris halus
bawang merah goreng
sambal kecap

Directions:
Cara:
Tumis bawang putih geprek dengan sedikit minyak sampai harum, masukkan ebi.
Masukkan daging ayam, kecap asin, kecap manis, tahu, garam, merica dan sedikit air,
asal tahu terendam air. Masukkan telur rebus, masak sampai bumbu meresap dan
telur berubah warna menjadi kecoklatan. (kira kira air menjadi 1/2 bagian)
sisihkan.

Kaldu:
Rebus bahan kaldu sampai mendidih, cicipi agar rasa asinnya pas, tambahkan bawang putih goreng.

Penyelesaian:
Taruh Nasi putih di mangkuk, tambahkan bakmoy dengan sedikit kuah coklatnya, setengah telur kecap, Tambahkan 1 atau 2 sendok makan air bawang
putih mentah (kalau nggak suka ya nggak apa2, tapi ini bikin rasa bakmoy istimewa)
taburi seledri dan bawang merah goreng.
Siram dengan kaldu yang mendidih.

Dimakan dengan nasi dan sambal kecap (plus krupuk udang)

Kue Pukis

2009-06-30T06:41:00.000-07:00

I have found the recipe for Pukis (Indonesian traditional cake) from Ine's Blog.
Yumm, I have made this yesterday, taste so delicious.

Bahan :
350 gr Terigu Cakra
150 gr Tepung Maizena
250 gr Gula Pasir
500 ml Santan hangat (santan di masak dengan daun jeruk spy wangi,
ambil bagian yang kental saja)
5 butir telur
10 gram Fermipan
3 sendok makan Margarine di cairkan
garam, Vanili powder

Cara Membuat:
1. Kocok Telur dan gula sampai putih mengental
2. Di tempat terpisah, campurkan Terigu, Maizena, dan Fermipan
3. Masukkan santan hangat pada tepung sedikit demi sedikit sambil
diaduk sampai rata
4. Masukkan telur kocok sedikit sedikit sambil terus di aduk
5. Terakhir masukkan margarine cair dan garam
6. Diamkan adonan sampai mengembang 2 kali volume semula
7. Cetak dengan Cetakan Pukis sisir
8. Cungkil pukis dengan tusuk sate untuk mengeluarkan dari cetakan.

Jika pukis akan di beri adonan coklat, cairkan 1 sendok makan coklat
bubuk dengan sedikit air panas, aduk rata, tuangkan beberapa sendok
sayur adonan pukis.
Tuangkan sesendok adonan coklat di atas adonan putih yang udah di
tuang di cetakan.

topping pukis selain adonan coklat spt di atas, bisa di taburi
meisyes, potongan keju, potongan pisang, nangka, tape ketan hitam,
kismis, sukade.

Pepe panggang

2009-06-13T13:35:00.000-07:00

I have too much left over egg white, fine a good recipe from here
I used pandan essence.

Pepe panggang
Recipe from : Sedap

Ingredients:

350 grams EGG WHITES
1/2 tsp SALT
1 tsp CREAM OF TAR TAR
160 grams SUGAR
100 mls COCONUT CREAM
35 grams VEGETABLE OIL
75 grams FLOURS
20 grams MILK POWDERS
1/2 tsp MOCHA PASTE
1/2 tsp SPEKUK POWDERS ....(I didn't use it)
1 tsp CINNAMON POWDERS FOR SPRINKLES ....(I mixed it all together on WHITE BATTER)

Method :

* With the whisk attachment, beat the egg whites, salt and Cream of Tar tar until soft peaks form. Gradually beat in sugar and beat until stiff peaks form.... (I moved the batter to the bigger bowl... it's not enough in the 1st mixing bowl ...he..he)

*Pour the coconut cream and oil in, bit by bit with the slow speed.

* Add the flours and milk powder into the batter. Do it with the sifter. Fold them until blended. (be careful not to deflate the batter).

*Divided 2 the batter. 1 part of the batter mix with Mocha paste and the other part mix with Spekuk Powder.

*Pour 100 grams the Spekuk Powder Batter on the greased Tin 24x10x7 cm. Bake for 5 mins with top fire. Sprinkle with sifter the Cinnamon Powder.

* Pour 75 grams the Mocha Batter on top it. Bake it again for 5 min with top fire.

* Do it one by one til the batter finish.

Tip: Mix the Coconut cream and oil together. Pour in together, so not too long on beating !!!

Princess Edible Pictures cake

2009-02-22T08:20:00.000-08:00

I have an order to make Princess Edible pictures cake, her parents choose the picture and explain to me , her daughter name , Amira means Princess in their language. I hope she like the cake that I made :)

Anime Birthday cake

2009-02-17T14:59:00.000-08:00

I have a special request from this teen age boy, to put his pictures besides the anime girl, :)