Macaroni Schotel

For autumn and winter time this dish will be repeatly served on our kitchen table. It's easy to make and children love it.

I've posted the recipe previously in my posting here, only at that time I didn't have a chance to photographed it when it was done. Now with my pleasure I'd like to show you the result of my macaroni schotel. Enjoy...!!!

Udang Masak Sereh // Lemongrass Shrimp

This is my entry for event Masak Bareng Yuuk which theme for this month is "Indonesian Food - Shrimp".

If you're googling for this recipe, you'll find many similar name. Everything is possible due to the ingredients are so simple, which is typical for asian dish, so almost everybody giving a similar name. The difference with mine is I use oyster sauce and gula jawa in the ingredients. A sweet spicy and fragrant shrimp dish for the whole family.


Lemongrass Shrimp

Ingredients:
1/2 kg shrimps, tail on, deveined
3 sticks lemongrass
1 teaspoon fresh galanga/laos
1 teaspoon coriander powder
1 clove garlic
2 shallots
2 lbs citrun leaves
1 tablespoon oystersauce
2 tablespoon citrun juice
1 tablespoon gula jawa
red chilies
leeks

Directions:
1. Cut the lemongrass, galanga, red chilies, garlic and sjallots in thin slices.
2. Heat the oil in the wok, stir fry the sjallots and garlic until fragrant.
3. Add the lemongrass, red chilies, coriander powder, galanga and citrus leaves in the wok. Stir fry until fragrant.
4. Then put in the shrimp, oystersauce, citrun juice and gula jawa, stirring until the shrimp colored.
5. Sprinkle richly with thin slices leeks and more red chilies if desired, stir all together again, ready to serve.

Red Velvet Cupcakes

It's been a long time I wanted to make these kind of cupcakes. Finally I had the time today to bake them. I took my time and followed the intructions really well. I really wanted to do it right.. and yaaaiiii... it worked!!! My red velvet cupcakes came out nicely and so perfect just like in my dream.

For the frosting I use the Vanilla Cream Frosting that came along with the recipe.

I made 30 cucpakes with this recipe.

Red Velvet Cupcakes
Source: De Leukste Tarten

300 g fine sugar
200 g butter (room temperature)
2 eggs
280 gr flour
40 gr cornstarch
2 tbs (30 g) cocoa
1 tsp (5 g) sodium bicarbonate
pinch salt
240 ml buttermilk (room temperature)
11/2 tbs red liquid dye
1 tsp (5 ml) vanilla essence
1 tsp (5 ml) (apple) cider vinegar

Instructions:
1. Preheat oven to 180°c. Line cupcake pans with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
3. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Bet in food coloring on low.
4. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
5. Fill cupcake liners two-thirds full. Bake 18 to 20 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.
6. Frost with anykind of cream frosting you like.

For the cream frosting I just made 1/2 of the recipe and enough to cover the entire cupcakes.

Vanilla Cream Frosting

45 g flour
240 ml milk
200 gr unsalted butter
200 gr caster sugar
5 ml (1 tsp) vanilla essence

1. Stir the flour and milk together in a saucepan. Let the mixture to boil for about 10-15 minutes. Keep stirring, then cover the with baking paper and let it cool down to room temperature.
2. Beat the butter until creamy and light. Slowly add the sugar and finally the vanilla.
3. Add the cooled milk mixture and keep beating for about 5 minutes on medium/high speed. Cover and keep for about 15 minutes in the refrigerator.