Kue Ape

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

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

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

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

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

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

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

Yellow cake

I can't find cake stabilizer/ emulsifier in Canada, this recipe using emulsifier, anyway I tried to make it without emulsifier, well the result is good but wasn't high as using emulsifier. I tried different method from this recipe, I do the traditional way like this one. Maybe there is a reason why they don't sell emulsifier in here, health , maybe who knows?

Ingredients:
12 egg yolk
4 egg white
160 gr sugar
145 gr cake flour
2 tbs corn starch
125 gr melted butter
1 tbs emulsifier

Method:
- mix eggs with sugar using mixer, add 1 tbs emulsifier, mixer 3 minutes, add cake flour , mixer another 10 minutes
-Add melted butter
-Bake for 30 minutes at 180 C

Homemade Kway Teow ~ Steamed Flat Rice Noodles

I tried this nice recipe from The waitakere redneck's kitchen, it is really good recipe. I know , it is easier to buy in the Chinese groceries, but it is really worth it trying to made this yourself, much different from groceries store, this one fresh, and silky soft.


Makes 8-9 pieces (½ kg)

Ingredients 150g rice flour
1½ Tbsp wheat starch flour
2 Tbsp corn starch
400ml cold water
1 Tbsp Oil ½ tsp Salt

Method


1. Mix the rice flour, wheat starch and corn flour together. Add the water and stir continuously.

2. Add in the oil, salt and mix thoroughly.

3. Set the batter aside for at least an hour.

4. Prepare your steamer

5. When the water is boiling, ladle and spread a thin layer of batter onto the tray Steam for about 4-5 mins on high.

6. Remove the tray from the steamer and leave to cool slightly (I leave it on a tray of ice cold water to quicken the process) before using a scrapper to fold the kway teow. While waiting for the kway teow to cool, put in the next tray to steam.

7. Cut into thin strips for fried kway teow. The noodle sheets can be kept in airtight containers in the fridge for a day or 2.

Barbie cake

I made this a couple weeks ago for some one.

Happy Chinese New Year

Lamb Seekh Kebab

This is a nice recipe, I found it from here.

Ingredients

1. Ground lamb: 2 Pounds

2. Finely Chopped onions: ¼ cup

3. Minced Garlic: ¼ cup

4. Finely chopped ginger: ¼ cup
5. Finely chopped Serrano: 2
(remove seeds and white membrane to reduce heat as desired)
6. Ground Cumin Powder: 1 Tablespoon

7. Ground Coriander: 1 Tablespoon

8. Ground Cloves: ½ teaspoon

9. Ground Cinnamon: 1 teaspoon

10. Ground Lal Mirch (Cayenne Powder): 1 teaspoon
11. Salt: 1½ teaspoon

12. Lime Juice: 1 Tablespoon

13. Dahi Yogurt: 2 Tablespoons
14. Besan (chickpea flour): ¼ cup

Bamboo Skewers (Water soaked): 10

Method Mix all the ingredients except Besan. Sprinkle Besan Tablespoon at atime to knead the mixture like dough. Adjust amount of Besan for doughlike consistency. Let it rest for two hours. Pinch about 4 ounces offthe mixture. Cover the Bamboo skewer with the mixture about ¼" thickalong the length. The meat will look like a cigar which has beenpierced length wise by the skewer. Preheat oven to 375º F. Bake for 25minutes. Serve hot.

Fried banana (jemput-jemput pisang)

I have a lot of ripe banana, found this nice recipe from Florence's blog

Ingredient:

250g - 300g mashed banana

less than 1/4 tsp salt

1 tsp vanilla essence

3 tbsp sugar

145g plain flour

3 tbsp rice flour

3/4 tsp baking powder
corn oil for frying

Method:

1. Mix all the ingredients together till well blended.

2. Heat up wok with some cooking oil.

3. Spoon batter with 2 wet spoons to form a ball shape and fry till crispy and golden brown.

Easy birthday cup cake

I found this recipe, I forgot from where the source is, but she mention on her blog from cook's country magazine. It is easy to make and delicious,

Ingredients:

3 C. cake flour

1 t. baking powder

1/2 t. baking soda

1 t. salt

4 eggs (large) at room temperature

2 t. vanilla extract

1 1/3 C. sugar

12 T. butter, melted and cooled slightly

1 1/4 c. buttermilk

Preheat oven to 325. Line 2 standard muffin tins with liners.
Whisk first four ingredients in medium bowl.
Whisk eggs & vanilla in large bowl until well mixed.

Add sugar in a steady stream, whisking constantly.Whisk melted butter in gradually. Next add buttermilk.
Add dry ingredients, 1/3 at a time, whisking in between additions until few streaks of flour remain. Stir batter until most lumps are gone, taking care not to over mix.
Fill cupcake liners 2/3 full. Bake with pans side-by-side (middle position of oven) until cupcakes just begin to color and toothpick comes out clean, 18-22 minutes. Cool in pan for 4 minutes. Remove from pan and cool on wire rack for 1 hour.

The original recipe using this frosting but I made it with key lime butter cream this time.

Quick Chocolate Frosting
1 C. Semisweet chocolate chips, melted and cooled slightly

2 1/2 sticks of butter at room temperature

2 3/4 C. confectioners sugar

1/4. C. unsweetened cocoa

2 T. milk

2 t. vanilla

1/8 t. salt
In electric mixer, beat butter until fluffy (about 30 seconds). sugar 1 cup at a time, mix to combine. Add cocoa, raise speed to high and mix for 1 minute. Add melted chocolate, mix to combine. Reduce speed to medium low, add in milk, vanilla, and salt. Increase speed to high and beat until fluffy (about 30 additional seconds).

Key Lime Butter cream:

1 cup unsalted butter

1 cup Crisco

2 teaspoons real vanilla

1/4 teaspoon salt

8 cups powdered sugar

6 tablespoons key lime juice (more if desired for consistency and flavor)

Directions for Key Lime Butter cream:Beat butter and shortening together for about 5 minutes. Beat in vanilla and salt. Add powdered sugar 1 cup at a time alternating with the key lime juice.