Monday, May 31, 2010

Berry Berry Tiramisu

Another modification of tiramisu that i made, nice dessert, there r sweet from the cream, sour berry, and moist sponge cake. Modified from previous tiramisu recipe that i've posted couple years ago. Bcoz i use berry syrup instead of coffee syrup that i made from scratch, so i "lighten" the cream with more whipping cream , so it still taste cheesy but more fresh whipping cream in it. U can use lady finger, sponge cake, nilla wafer, or other kind of cake/cookies u like. In this recipe i use sponge cake with the recipe i posted previously too.

125 cream cheese
300 ml heavy cream
100 gr confectioner sugar
2 egg yolks
25 gr sugar
1/2 tsp vanilla extract
Berry syrup, recipe below.

Beat the cream cheese in a low speed just to break the solidness of it.
Beat the cream until bubling and add the confectioner sugar gradually, beat in high speed until sift peak formed. Set aside and store in fridge.
Beat the yolks & sugar until color of pale and mixture thickened.
Continue to beat on the boiled water (beat with low speed) until egg warmed.
Take the bowl away from boiled water, add the vanilla extract, and continue beating until mixture back cold again. Set aside.
Combine the cream cheese and cream mixture and beat together in a low speed.
Add the yolks mixture into the cream mixture, mix all together. Put in a fridge until firm.

Berry syrup:
Put the berry (frozen strawberry, raspberry, and bluberry) in a sauce pan on medium-high heat.
Add sugar and stir occasionally until bubbling. Turn off the heat and let it cool before assembling the tiramisu.

Spinach and Cheese Ravioli - السبانخ والجبن رافيول

Got the original recipe from Food Network by Giada De Laurentis, and modified by me..(ofcourse), hehehe.. i add 3 kind of cheese for the filling. The ravioli dough is from Tyler Florence Food Network. And for the marinara sauce, after try different kind of recipe then i conclude that Tyler Florence 911 recipe is the best so far. U can hit the recipe here.

Here the ravioli filling recipe..

¼ cup extra virgin olive oil
6 ounces button mushroom, sliced
1 (10 ounce) package frozen chipped spinach , thawed and squeezed dry
¼ cup mascarpone cheese
1/3 cup permesan cheese – I use ¼ cup
mozzarella cheese (add by me)
marinara sauce, recipe below.

In a large saute pan heat ¼ cup oilive oil. When almost smooking, add the mushroom and season with salt pepper .
Cook until liquid has evaporated from the mushroom, about 6 min. add spinach and cook for 2 min.
remove and place the mixture into FP , pulse until u get a coarse texture.
Place in bowl and and stir in mascarpone cheese and permesan.
Check for seasonings and set aside.
When the mixture already cold, add the mozzarella.

Marinara sauce :
2 Tbsp olive oil
1 medium onion, chopped
2 tsp minced garlic
1 (28 oz) can diced tomatoes –-> use ½ cup diced + remaining on chop/grind
2 Tbsp dry sherry
1 tsp oregano, dried
1 tsp basil, dried
1 whole bay leaves
½ tsp sugar
salt pepper

Over medium-high, heat oil in a large pot until hot.
Add onion and garlic, saute for 3-5 min until the onions begin to appear translucent.
Add the diced tomatoes, cook for 1min then add Dry Sherry. Stir to mingle the flavors. Add in the herbs and bay leaves. Put all remaining tomatoes (that already chop/grind).
Sprinkle in the sugar, salt and pepper. Lower the heat and continue to simmer for 30 min, uncovered. Stir occasionally.

Cheese Croquette

When i was a kid, my father used to brought me to restaurant kinda "steak house" called BonCafe in Surabaya. On the plate, there was sirloin steak, fries, gravy, steamed veggy, and.. small croquette that taste so soft moist and cheesy. It really delicious when u eat it with the gracy and the steak. Now i try to make it by recognizing the taste and ingredients.

ingredients :
1 kg potato , boiled, and skin peeled off.
garlic powder
Salt pepper
pinch of ground nutmeg
1/2 cup heavy cream
2 Tbsp parsley flakes
1/2 cup cheese permesan + 1/2 cup sharp cheddar
1/4 cup breadcrumbs permesan
2 egg yolks

egg, beaten + milk + garlic salt
bread crumbs

Mash the potato until smooth, season with garlic posder, salt pepper and nutmeg.
Add the cream, blend all together.
Add the parsley flakes, cheese permesan and cheddar. Mix.
Add the breadcrumbs and egg yolks. Mix until well blended.
Using spoon, take a dollop of mixture and drop it into the flour.
Roll it to make a nice coating into the croquette. Finish all the dough.
Take 1 croquette, drop into the eggwash then roll in breadcrumbs.
Put the croquette in the fridge and let them cool so all the breadcrumbs stick perfectly onto the croquettes.
Fry in a hot oil for about 1 min each side.

Chicken Cordon Blue Veggy Way

This is my own version of Chicken Cordon Blue that inspired by another recipe contain spinach filling. So.. instead of smoked beef with cheese... why don't we use spinach, mushroom and cheese?? hihihi... lots of flavour indeed that will satisfy your mouth. More healthy too with combination of chicken and veggy lovers.

I mix&match the recipe by experiments in my kitchen, so i hope u like it.. enjoy!

chicken breast fillet
frozen spinach
salt pepper
mozzarella cheese.
Breading flour, recipe below.
Bechamel Sauce, receipe below.

Season chicken breast with salt&pepper, and marinate for about 30min in fridge.
Meanwhile, heat pan into med-high heat, drizzle with olive oil.
Saute the onion & mushroom until onion tender, season with salt pepper. (for spicyness u can add with cayyenne pepper).
Remove from heat, put into the bowl and add with spinach & permesan.
If the mixer already cold, add with mozzarella cheese, and mix together. Set Aside.
Cut chicken breast in the middle to make a hollow inside, fill with mixer filling.

Prepare the 1# bowl with flour, salt, pepper.
Bowl #2 is egg beaten.
Bowl #3 is Permesan Breadcrumbs, salt, parsley flakes. (u can add with permesan cheese again).
Fold the chicken into the flour, pat for the excess flour, dip into the egg, and coat with breadcrumbs.
Put all the chicken breaded into the fridge to firm the coating.
Bake in 375F for 30 min.

Bechamel Sauce:
3 Tbsp butter
½ onion, cut cubes
3-4 Tbsp flour
salt pepper
permesan cheese

Heat the butter, saute the onion. Add the flour, cook for couple minutes.
Add milk, season with salt pepper, stir and bring to boil.
After boiled, turn off the heat and add permesan, stir into the mixer, and remove from heat.

Thursday, May 27, 2010

Grill Cajun Salmon

This cajun seasoning is so flavourly for d fish and u can use any kind of fish u like.But if u use salmon u might consider to drizzle with lemon water before marinate.

2 slice salmon/catfish – if use salmon, rub with lemon bfore seasoning for about 5 min.
1 Tbsp seafood seasonings
1 Tbsp smoked paprika
½ tsp cayenne pepper
½ tsp dried tyme (I use dried basil)
½ tsp chili powder
½ tsp ground cumin
1 tsp garlic powder
1 tsp salt
½ tsp black pepper

lemon wedges

Heat oven for 350F
On a plate, mix all the spices together. Dredge he fish fillet in the spice mixture and set aside.
Bake for 20-30min.
Heat the skillet over med-high , add butter.
Put the fish into skillet, cook just to crisp the surface. Flip over to cook the other side, just 3 min each.
Serve with lemon wedges.


like this chili especially to use as nachos, for the chili recipe i adapt from Food Network still, but the cheese sauce i made from scratch by my own. u can search all over Food Network site to find good ones...

Monday, May 3, 2010

Sambal Lado Padang (Sambel Ijo)

I think this is authentic from Padang (Indonesia) that their sambal has green color, which came from the green chili. Here's the recipe that i believe is the best so far. .. Thanks to the owner for sharing this amazing & simple recipe..

Ingredients :
1 bag jalapeno (I bought in farmer market $1/bag, hehehe)
4 cherry tomato green
2 med shallots
ikan teri

Steam the jalapenos, tomatoes, and shallots.
Chop in food processor all the ingredients (that already steamed).
fry the "ikan teri" with a little but of oil, drain, and set aside.
In a same pan, add the mixture from Food Processor.
Turn off the heat, put the jalapenos on the plate, add lemon/lime, topped with "ikan teri".

U can grab from the original one in this S I T E

Shrimp Bruschetta

For this 1st trial, i use white bread instead of french bread. It come delicious too though. I bake/toast the bread and spread with garlic butter, before topped with shrimp mixture. "Sooo yummyy.. " said Ehan, my boy. :)

3 Tbsp olive oil
1 large, or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 lb extra-large shrimp , peeled, and deveined
salt & black pepper
6 roma tomatoes, chopped
¼ cup white wine (dry sherry and reduce only Tbsp)
¼ cup chicken stock
3 Tbsp chopped fresh tarragon leaves (cilantro)
1 cup packed arugula, chopped
½ cup mascarpone cheese , at room temperature

Season the shrimp with salt pepper.
In a medium skillet, heat 3 Tbsp of oil oer medium-high heat.
Add the shallots and garlic and cook until sof, about 2 min.
Put the shrimp into the skillet , cook until turns pink about 3-4 min.
remove the shrimp and chop into ½ inch pieces . Set aside.
In the same skillet, add the tomatoes and season with salt pepper.
Cook over medium-high until tomatoes start to soften about 4 min.
Turn the heat to high and add wine, cook for 2 min.
Stir in stock and cook until moist of the liquid has evaporated , about 2 min.
Remove the pan from heat, and add the tarragon, arugula , mascarPONE cheese and chopped shrimp.
Stir until the mixture is creamy . Season with salt pepper to taste.
Put the topping over the toasts bread.
Grab the original recipe from this S I T E

Garlic Chicken Permesan with Mayo BBQ sauce

Inspired from the Chuck A Cheese Garlic Chicken Wings, then try made that at home.. turn so delightfully and everybody loves it!

10 chicken wings
1 tsp garlic salt with parsley
black pepper
1 garlic, chop nicely
permesan cheese

Rub the chicken wings with garlic salt and chopped garlic. Marinate for hours in the refrigerator.
Fry the chicken wings in a pan with hot oil, cook until golden brown and crispy in the skin.
Put on a big plate and sprinkle with permesan cheese while chicken still hot.

Mayo BBQ sauce:
3 Tbsp mayonaise
1 tsp sweetened condensed milk
1 tsp bbq sauce
1/4 tsp spicy brown mustard

Mix all the ingredients together.
Serve with the chicken and couples sticks of celery.

Sunday, May 2, 2010

Cheese Pancake

It's become our family favorite breakfast and the best pancake, well.. at least compare with IHop.. hahahaha... u know.. it's much cheaper , healthy , and fresher from the kitchen... :D
Adapt from Bobby Flay Food Network recipe and customize by me, as usual...

Ingredients :
1 1/2 cups unbleach AP Flour
3 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt

2 eggs, separated
1 1/4 buttermilk (u can use whole milk instead)
2 Tbsp vegetable oil
1/2 tsp vanilla extract
2 Tbsp Permesan cheese
pinch cream of tartar

Mix together flour, sugar, baking powder, baking soda, salt in a large bowl and set aside.
In a separate bowl, combine the yolks, buttermilk, vegetable oil, and vanilla extract.
Make a well in a center of the dry ingredients and pour the liquid mixture in it. Mix together until the flour just incorporated. Add with permesan, mix well, and set aside.
In a small bowl, using electric mixer, beat the egg whites and cream of tartar until soft peaks form.
Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes.
Heat the pan butter, scoup the batter into it, after bubbling that means it's time to flip.
Serve with Strawberry sauce, fresh chunk strawberry, and topped with whipping cream.

Lemon Pie

The original recipe called Bubba's Lemon Pie from Paula Dean show on Food Network. Really enjoy this pie, so refreshing after u eat food with lots of fat, seasoning, or spicy. Trust me, if your mouth and stomach needs a hint of freshner just grab this pie and u will just amaze with this kind of dessert..

Made so easily and no need lots stuff and time. I made this many times as i want it. All family and friends love it soo..soo.. much.. I add lemon mint syrup that i adapted from Giada Food Network.

U can grab the original recipe on this S I T E

Lemon Pie Recipe

5 Tbsp butter, melted
1 1/2 cup graham crackers crumbs
1/2 cup slivered almonds
1 (14 oz) sweetened condensed milk
3 lemon , squeezed for the juice
2 lemon, zest
1 tsp vanilla extract
2 eggs, separated
1/4 tsp cream of tartar
1/4 cup confectioner sugar

Preheat oven for 350F
For the crust, combine butter, graham crackers crumbs, and almonds into a 9-inch pie pan. Bake for 5-10 minutes.
In a medium bowl, combine the milk, lemon juice, and half of the zest; blend in egg yolks.
Pour the filling into the crust, refrigerate for 1 hour.
For the meringue, beat the egg whites and cream of tartar until soft peaks form.
Gradually beat in the sugar and remaining zest until stiff peaks.
Spread the meringue over the filling, spread it to touch the edge of the crust all around.
Bake for 12-15 minutes or until the meringue is golden brown.

For the Lemon Mint Syrup:
1/2 cup lemon juice
1 cup sugar
2 Tbsp fresh mint leaves

In a small sauce pan, combine juice and sugar on medium heat. Bring to boil, reduce the heat, and simmer for 5 minutes. Stirring occasionally until sugar has dissolved.
Remove the pan from the heat, and allow the syrup to cool for 20 minutes, then stir in the chop mint leaves.

jakarta pray time

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