Saturday, January 30, 2010
300 ml warm water
1 tsp vinegar
50 ml Indonesian sweet soysauce (kecap manis)
12 tofu, fried, slice 4x4 cm
150 gr taoge
5 tablespoons fried onions
1 tablespoon chopped celery (spring onion)
4 red chilies
4 cloves garlic
50 gr gula jawa (brown sugar)
1/2 tsp salt
- Sauce: mix all grind ingredients, add with water, vinegar and kecap manis. Set aside.
- Serving: place fried tofu on a plate, add with taoge. Pour the sauce over the tofu. Sprinkle with fried onions and chopped celery / spring onion.
Friday, January 29, 2010
I have this recipe from my mother, she said the gulai will taste better by using fresh ingredients and toasted for a while on a dry wok. But my style is always the easy and quick way of cooking except if I have plenty time to stand behind the kitchen maybe I'll do the same as her way... ^_^
This is also my entry for event Masak Bareng Yuuk (Cooking Together) for the month January 2010, and the theme is Panganan Kaki Lima (Street hawker Food).
Gulai Kambing // Spiced Lamb
1/2 kg lambs
1 stick sereh (lemon grass)
750 ml coconut milk
3 cloves garlic
3 candlenuts (kemiri)
1 teaspoon kunyit (curcuma) powder
4 red chillies
1/4 teaspoon jinten (cumin seeds)
1/2 tablespoon ketumbar (coriander) powder
1/2 teaspoon pala (nutmeg) powder
1/2 teaspoon cinamon powder
1/2 teaspoon laos (galanga) powder
- Cut the lamb into bite-size chunks.
- Blend all the spices in a blender or using a mortar to have a smooth paste.
- Heat up the oil in a large pan, add the paste and lemon grass and saute until fragrant.
- Then add the lamb, stirring frequently.
- Pour the coconut milk and bring to boil. Stirring constantly, season with salt and pepper, then lower the heat and allow to simmer until the meat is very tender, approximately 40 minutes.
- Serve with steamy rice, acar, sambal and krupuk.
Sunday, January 24, 2010
It was a pleasant and emotional meeting after 3 years didn't see each other. Especially when she saw my daughter again, she had tears in her eyes. And my cake, I tought it would be for everybody, but no, she didn't share it with other guests but she kept it for herself.. hahaha.. which is fine for me. In fact I made it especially for her.
It was hard work to decorate two cakes for the same day. It was a bit lack of ideas, but then I just decided to go for something simple yet pretty to see.
Saturday, January 23, 2010
The meringue as shown on image was not made by me. It was bought from the store in purpose to compare the taste between fresh meringue I will make and from the store. I can't compare the taste yet since I still don't have time to bake it myself but to photograph this cute meringue from the shop who can resist.. ^_*
- 4 egg whites
- 270 g confectioners' sugar
- Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
- In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
- Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Monday, January 18, 2010
Recipe from Joy of Baking.
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt
Cream Cheese Layer:
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 large egg
- Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
- In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.
- Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.
- Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.
Makes about 16 - 2 inch squares.
Wednesday, January 13, 2010
I got the recipe for the chocolate banana cake from Joy Of Baking, then I decorated it in the style of retro with plastic icing or sometimes called as rolled fondant.. it looks soooo cool!!
I only used 1/2 of the recipe for a 20 cm diameter cake, then I cut the cake in the shape of a heart.
For the filling, I changed with white chocolate ganache using the same recipe.. but too bad I didn't wait long enough until the ganache cooling down, the filling was still melting and absorbed by the cake.. well it wasn't really succeed.
I just copied the original recipe... to save my time for typing it back.
Chocolate Banana Cake
2 cups (400 grams) granulated white sugar (I would reduce the sugar since the banana is really ripe, sweet & soft)
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter
Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake. Garnish as you like.