Tuna Mayo Puff Pastry

I'm a big fan of puff pastry but unfortunately it's not easy to get halal puff pastry in hawaii since they make them from lard. This homemade herb puff pastry is much better than store bought, well at least eliminates the guilty feeling when we eat them in a bakery... hihihihi..

U can buy or make from scratch and the recipe are all over the web so just find the best for u and fill with everything just come across in your mind.. :)

Here's i add Tuna Mayo idea that i got from baking class in Malang, East Java, Indonesia. Just simple mixture of simple ingredients...

Tuna Mayo Filling

1 can tuna

1 medium onion, chop cubes

mayonaise

black pepper

slice of cheddar cheese

Combine all the ingredients and wrap it up into the puff pastry.

Bake for 200C for 20 minutes then lower the temperature to 160C and continue bake for another 20 minutes or until golden edge result.

Klapertaart

speechless!!... yess.. there's nothing we can do or say to describe this oey goey scrumptious Klapertaart. I bcome the victim .. another one.. of the famous Klapertaart Wilton that already have stolen hundred people's heart in indonesia...

well.. definitely needs time, patient, and the most important.. strong willing! to do this chalenge. but trust me...it's paid of!f! even my daughter, sarah, that never ever like the coconut now she bcome big fans of it.

KLAPPERTART WILTON (Indonesia version)

1000 cc fresh milk

250 gr gula pasir

50 gr tepung terigu

50 gr tepung custard

50 gr maizena

150 gr mentega

6 btr kuning telur

2 btr kelapa muda

100 gr kenari panggang cincang

kayu manis bubuk

rhum jamaica (optional)

Topping :

6 btr putih telur

4 sdm gula pasir

2 sdm tepung terigu

kismis direndam air hangat, peras dan ciprati rhum

kayu manis bubuk

Cara membuatnya:

Panaskan 800 cc fresh milk dan gula pasir

Larutkan tepung terigu, custard dan maizena dengan 200 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 kyu manis bubuk dan rhum essence/pasta

Masukkan kuning telur satu persatu

Masukkan daging kelapa muda, aduk rata

Masukkan adonan kedalam cup 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 dan kayu manis bubuk

Bakar lagi sampai toping berwarna kekuningan.

References:

Pennylane's Kitchen

From my lil kitchen for the step by step pict

Hakau Udang

Getting better and bettteeeeeeerrr... it's my brand new achievement for today!! yaaaayy... finally know how to pleats the "hakau dough" just right, not easy torn apart, and wrap the shrimp nicely. I still use the dough recipe from NCC the best so far but i prefer use my own shrimp filling recipe.

Dough :

150 gr Tangmien flour (wheat starch in US)

50 gr "Sagu" flour (i use tapioca starch in US)

250 ml boiled water

2 Tbsp oil

Shrimp filling:

300 gr peeled shrimp

chopped garlic

2 Tbsp "Sagu" flour (use tapioca starch)

white pepper

sugar

soy sauce

sesame oil

mix all the filling ingredients then set aside.

for step by step making the hakau wrap and how to make the pleats u can hit this helpful link How to make Shrimp Hakau.

then steam for 10 minutes just when the skin turn into transparent. don't forget to grease the surface of your steamer so the hakau will not stick on to it.

Chocolate Crinkle Cookies

Have made this cookies many times but never this satisfy, the appearence turned so nice, the texture was perfect, and the taste.. well..chocolate crinkle cookies always yuuummm!!!! Thanks to William Sonoma for this precious recipe.. love it so much..

Woku Grill Chicken Manado Style

fresh..spicy..yumm.. with indonesian traditional spices and leaves.. oohh gosh.. this dish can't stay even 1 hour!! it just ruin my diet program .. hahahaha..

Chocolate MousseCake Delight

if Cheesecake Factory (in Indonesia) has Cheesecake Delight, here i have MousseCake Delight. Combination of chocolate cake, chocolate and cheese mousse, and last but not least.. topped with choc ganache.. this cake is so decadent!! Adopted from chef Giat Setiawan's recipe (Tulip)

The original recipe (in Indonesia)

Almond Choc Sponge:

150 gr mentega *bisa jg 50:50 with margarine

100 gr gula pasir

8 btr kuning telur

100 gr terigu

50 gr Tulip Bordeoux

1 sdt baking powder

50 gr almond, sliced

50 gr Tulip Choc Chips

8 btr putih telur

130 gr gula pasir

Untuk Meringue:

kocok putih telur hingga berbusa, kemudian masukkan gula by batch, dan aduk hingga mengembang.

Untuk cake:

Ayak bersama terigu + choc powder + baking powder.

Kocok mentega dan gula pasir hingga lembut dan pucat.

Masukkan kuning telur satu persatu sambil terus dikocok.

Masukkan bahan kering yg telah diayak. Kocok sebentar asal rata (dengan speed rendah).

Masukkan adonan meringue, aduk hingga rata benar.

Masukkan almond dan choc chips.

Tuang dalam loyang yg telah dialasi dengan kertas roti.

Oven pada suhu 180C hingga matang.

**loyang: 20 x 24 atau 20x20

American Chocolate Filling:

400 gr cream cheese, room temp

400 gr Vivo topping ace *heavy cream

300 gr Tulip Compound /Masterbaker Dark, lelehkan

300 gr Vivo Topping Ace, kocok mengembang

Cara membuat:

Kocok cream cheese hingga lembut.

Masukkan vivo sedikit demi sedikit sambil dikocok, kira-kira 10-15 menit total.

Masukkan coklat leleh, kocok rata sebentar saja.

Masukkan vivo kocok dengan dipancing, aduk rata.

Rhum Syrup:

250 gr gula

500 gr air

Rhum secukupnya

Penyelesaian:

Potong cake menjadi 2-3 lembar.

Letakkan 1 lembar cake pada dasar loyang, basahi dengan syrup. Poles dengan mousse.

Ulangi proses hingga beberapa kali sesuai jumlah layer cake.

Bagian teratas adalah choc mousse.

Masukkan dalam kulkas dan biarkan mengeras.

Taburi permukaannya dengan choc powder bordeoux atau ganache. Hias sesuai selera.

Martabak Manis

such a joy today that i finally made this Martabak Manis successfully... yaaaaaaaaaaayyy!!! well.. actually.. i felt "it's ok" martabak manis considering the texture and appearance.. but when my sister & my mom tried this, since they're living in Indonesia and know what's the best martabak manis in town, they were kinda surprise... hahahahahahaha... yeeepp.... the taste also already looks similar with the store (or we just can say the "gerobak") bought... waaaaaaaahhhhhh.... soooo.... sooooo.. happpeeeeeyyy...

i use the recipe from Bogasari that so simple and simpler than the 2 others that i've ever been tried and never been this success...

i'll share the recipe to u guys hope u could feel the joy that i have today.. :)

(Sorry... still in Indonesian)

TERANG BULAN a.k.a MARTABAK MANIS

BOGASARI

Bahan:

2 butir telur

4 butir kuning telur

170 gr gula pasir

900 gr air hangat

700 gr tepung segitiga biru

20 gr susu bubuk

6 gr garam

4 gr vanilla essence

80 gr salad oil

7 gr baking soda

bahan polesan mentega:

BOS (Butter Oil Substitute)

Kocok telur dan gula dengan kecepatan tinggi hingga mengembang.

Masukkan air sedikit demi sedikit sambil terus dikocok dengan kecepatan tinggi, hingga adonan berbusa dan mengembang.

Campur rata terigu, susu bubuk, dan garam. Masukkan kedalam adonan telur sedikit demi sedikit sambil dikocok perlahan.

Tambahkan vanilla essence.

Tambahkan salad oil sedikit demi sedikit sambil terus dikocok.

Tutup adonan dengan plastik, fermentasikan selama 30 menit.

Masukkan soda kue, aduk rata.

Tuang pada cetakan terang bulan yg telah di olesi margarin.

Masak dengan API KECIL sampai permukaannya berpori, gelembung udah keluar banyak memenuhi permukaannya. Taburi dengan gula kemudian tutup.

Setelah matang, angkat dari cetakan. Olesi permukaannya dengan bahan olesan mentega.

Taburi dengan bahan topping sesuai selera.

Tahu Bakso ala GM

Took the cooking class at Indra (Baking & Cooking school) in Malang city... so worth it. Got so many tips & trick how to make bakso just like the seller.. hihihi. And i love the Tahu Bakso !! soo looks alike with the one at GM restaurant.. yaaaayyy...

Here's my 1st experiment using the recipe from the class. Right now i only have the Indonesian version recipe.. sorry guys.. well.. i'll translate it later ok?

Bahan:

200 gr ikan tenggiri

150 gr udang

250 gr ayam

120 gr sagu

2 sdt garam

½ sdt merica

2 sdt vetsin

2 sng bawang putih

1 sdm kecap ciocing (kecap asin dari bahan kedelai)

250 gr/cc es batu (yg udah dihancurin)

60 cc putih telur

1 sdt sesame oil

15 bh tahu putih, goreng dulu.

25 gr tepung terigu

25-50 gr gajih ayam, cincang.

Tahu di goreng dulu, kemudian belah melintang menjadi segitiga. Bagian yg akan diisi adalah yg berwarna putih.

Daging ayam dan udang dicincang kasar lalu diaduk dengan ikan.

Masukkan bumbu-bumbunya dan diaduk sampai rata.

Masukkan putih telur, aduk rata. Tambahkan tepung sagu & terigu, aduk rata.

Beri es batu sedikit demi sedikit, aduk rata dan uleni hingga adonan halus dan lengket di tangan.

Belah tahu di bagian putihnya, atau boleh jg dikerok, terserah aja.

Isi tahu dengan adonan bakso menggunakan garpu sambil ditekan-tekan, sehingga sebagian adonan bakso akan masuk kedalam belahan tahu nya. Buat guratan garpu dibagian atas adonan.

Kukus tahu bakso. Bisa jg digoreng.

Surabi Notosuman

Actually.. my mom made this. And i took lesson from her. Then i write down the recipe. Love this food since first time i try it in Malang. Looked and surfed around the net but couldn't find the best one. Oulaaaa... my mom did it!! always proud of u mom...:)

Bolu Gulung Medan

The original recipe said this is Bolu Gulung Medan (Medan Roll Cake) base on the famous Roll Cake in Medan, North Sumatra, called Bolu Gulung Meranti. But.. i made my own version with full of cheese so i called this.. Cheese Roll Cake. Well.. anyway... it's up to u how the cake will b turn up to.. feel free to experiment in your kitchen.

Again... this recipe courtesy of Fatmah Bahalwan NCC :)

Butter Cake, كعكة الزبدة

هذه الكعكة تحتاج فقط 2 بيضة

This butter cake only need 2 eggs .. yeepp.. not like the other butter cakes that contain maaaany of eggs!! so i felt confident to give a try.. hahahahaha.. But heeyy.. it was so simple and taste soo gooodd... with cinnamon twsit that i sprinkle on top made this cake a very good pal on my evening tea party..

Original recipe from Fatmah Bahalwan NCC.. thanks for sharing this lovely recipe.. luv uuuu...:)

Bahan

120 gr mentega

½ sdt vanili

250gr gula pasir

2 btr telur

200gr tepung terigu

1sdt BP

150ml susu segar

Bahan pelengkap: gula bubuk ( buat donat kuwi lhoo) dan bubuk kayu manis

Cara Membuatnya:

1.Kocok mentega, gula, vanili hingga mengembang dan pucat, masukkan telur satu persatu, kocok lagi sampai tercampur rata dan mengembang.

2.Masukkan tepung dan susu secara bergantian sambil diaduk hingga rata.

3.Oven hingga matang (lk 30 menit) untuk loyang 22x22x4cm

4.Angkat, dinginkan, taburi dg gula bubuk dan bubuk kayu manis. Potong-potong.

Tofu and Egg from the President SBY kitchen..

yeeep... got this recipe from the chef of Istana Merdeka that SBY likes so much with Tofu and Egg or "Tahu Telor".. but by accident.. this spicy soy sauce recipe seems like our fave sauce from the famous Bakso Bakar in Malang... hahahahahaha.. now we're talking ! my sissy already tried this recipe and she was soo satisfy ... now.. my turn.. :)

this kinda different taste than our family Tahu Telor but taste goooooddd... the topping is so different .. i think it's influenced by Betawi culture that has their own characteristic and taste..

anyway... here's the recipe..enjoooyyy...

The Recipe

Bahan - bahan untuk Tahu Telur

- 5 buah Tahu Sumedang

- 3 butir telur

- 1 sendok tepung roti

- 1 siung bawang putih

- 2 lembar kol

- 3 batang seledri

- 1 genggam kacang tanah goreng

- garam secukupnya

- minyak goreng secukupnya

Bahan - bahan untuk Saus Kecap

- 1 ons gula jawa

- 10 sendok makan kecap manis (aku tadi pake 8 sdm kyknya cukup deh)

- 4 jeruk limau (kyknya bener2 harus 4 deh)

- 20 cabe rawit merah (tadi pake 3 cabe keriting pedes yg panjang msh gk pedes euy!)

- 6 siung bawang putih

Cara memasak Tahu Telur:

1. Giling halus bawang putih, campurkan dengan telur, bawang putih, garam serta tahu Sumedang yang sudah dipotong kecil berbentuk dadu.

2. Panaskan sedikit minyak pada wajan, lalu masukkan sedikit demi sedikit adonan, sehingga berbentuk bulat kecil. Masak hingga matang, tempatkan di atas piring.

3. Iris halus daun kol serta seledri. Giling kasar kacang tanah goreng. Taburkan semuanya di atas tahu telur.

Cara membuat Saus Kecap:

1. Rebus 100 CC air dengan gula jawa, kecap manis dan sari jeruk limau.

2. Giling halus cabe rawit dan bawang putih, kemudian campurkan ke dalam rebusan air. Aduk hingga rata.

3. Tunggu sampai matang, kemudian disiram di atas Tahu Telur.

Papaya Leaves Sauted with Smoked Fish

In Indonesia we called Tumis Daun Pepaya Ikan Cakalang, but i used another fish that smoked bfore. I shreded the fish and sauted them with spices and put the papaya leaves in it. To reduce or even eliminated the "awful" taste from the papaya leaves, i use cassava leaves that cooked together with the papaya leaves. Need special treatment for using the papaya leaves that many places in Indonesia have their own ways.

Brengkes Tahu Udang

Sorry guys... i really.. really don't know what the english for "brengkes" is... well.. the detail is, brengkes made from something (u can use anything, but now i use tofu & shrimp) fold up with spices&herbs and wrap with banana leaves.. and.. grill it! so if anyone has better name in english.. b my gueesss.. :)

this is my mom's old recipe.. from aour grandmom..and grand-grand-mom and this is very traditional meal from East Java.

Chocolate Bread Pudding

Never eat bread pudding bfore.. and this is my 1st trial to make and to taste... hahahaha. Lucky me... my girl loves it so much and she was so upset when knowing there's nothing left in the dish.. This recipe courtesy of Paula Deen Food Network as i adore her for dessert recipes. But always remember to reduce the sugar amount... hihihi.. Paula looovvveesss sugar so she always put lots into it. :) still i love her though...

The Recipe

Ingredients

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)

3 cups milk

1/4 cup heavy cream

1/2 cup coffee-flavored liqueur

1 cup granulated sugar

1 cup packed light brown sugar

1/4 cup cocoa powder

1 tablespoon vanilla extract

2 teaspoons pure almond extract

1 1/2 teaspoons ground cinnamon

6 large eggs, lightly beaten

8 ounces semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

Carrot and Pineapple Cake with Strawberry Chantily Frosting

Heeiii.. finally i try this recipe! hihihi.. can't imagine i finally made this cake after years found this recipe and willing to try. And i love it.. it moist.. not too sweet.. it has different taste than others in stores. For the frosting, i like mild.. so i made chantily frosting.. aaaanndd.. i add just a drop of strawberry essence into it ... yuhuuuu... overall taste bcome soo rich!! hihihii...

This recipe courtesy of Ina Garten Food Network. But i use chantily frosting instead of Cream Cheese frosting that she use. And i love Ina for her delicious cake recipes that always satisfy me so far.. Thanks Ina.. :)

The Recipe

Ingredients

For the cake:

2 cups granulated sugar

1 1/3 cups vegetable oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups AP Flour

plus 1 tablespoon all-purpose flour, for dusting the raisin

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup raisins

1 cup chopped walnuts

1 pound carrots, grated

1/2 cup diced fresh pineapple

Directions

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

Strawberry Chantily Frosting:

200 gr whipping cream in powder

400 ml cold water

confectioner sugar (depend on how sweet u want)

1/2 tsp strawberry essence ( u can use any other essence or just left it regular chantily)

Whip (beat in high speed) the whipping powder with cold butter.

Gradually add the confectioner sugar while beating.

Stop the beating until soft peak formed.

Add the essence and fold the batter.

Garang Asem Grill Chicken (Madura Style)

It's about grilling time!!... try many version 'bout grill chicken from Sabang until Merauke.. Indonesia.. after Solo style.. now.. Madura style... :) those 2 style have their own charateristic.. the Solo gave little bit sweeteness and Madura has little bit sour and spicy. I love both actually..

Got this recipe from the book "Aneka Ayam Bakar Populer Khas Indonesia" by Demedia.

The recipe

ingredients:

3 whole chicken thigh

300 ml air

1 Tbsp tamarind dissolve in ¼ cup hot water

½ Tbsp “javanesse brown sugar” (dissolve together with the tamarind)

salt

royco

banana leaves (for wrapping)

grind together:

4 garlic

7 shallots

5 candlenuts

3 chili pepper

½ tsp tumeric powder

Saute together the wet spices until fragrant, add the tamarind mixture and cook a while.

Add the chicken and cook together by pour the spices all over the chicken.

Add the water and salt royco and cook until the liquid dried up.

Wrap the chicken with the spices with the banana leaves then grill.

Grill Chicken Solo style a.k.a Ayam Bakar Solo

Got the recipe from the cookbook "Aneka Ayam Bakar Populer Khas Indonesia" by Demedia

ingredients:

1 chicken “kampung” (3 whole chicken thigh)

2 lemongrass

3 bay leaves

1 “thumb” (ibu jari) galangal

1 ½ Tbsp tamarind syrup (air asam jawa)

5 Tbsp sweet soy sauce (I only use 4 Tbsp)

2 Tbsp “javanese brown sugar” (dissolve with tamarind syrup)

450 ml coconut water

grind together:

12 shallots

4 garlic

1 “thumb” (ibu jari) tumeric, (they grill the tumeric)

5 candlenuts

½ tsp caraway (jinten)

1 ½ tsp corriander

2 tsp salt

Saute together the wet spices with the galangal, bay leaves, and lemongrass, until fragrant.

Put the chicken into pan, fold them into the spices and cook until changing color.

Add the coconut water and tamarind mixture..

cook until the liquid dried up, set aside.

Grill the chicken while brushing them with the spices left in the pan, until the chicken turn brown.

Chicken Drumstick

this is a cute menu.. and ofcourse my kids soo love it! Thanks to NCC for this yum-yum recipe..

Original recipe grab Here

The Recipe (Indonesia Version)

Bahan:

10 bh sayap ayam

Bumbu :

2 sdm garam halus

½ sdt lada halus

½ sdt chicken powder

1 sdm minyak wijen

1 sdt gula pasir

1 sdm air jeruk nipis

2 sdm susu evaporated

Bahan lain:

300 gr tepung terigu

2 btr putih telur

Tepung Panir Orange / Tepung Tempura

Cara membuat:

Potong sayap ayam, ambil bagian yg banyak dagingnya, kerat urat ujungnya, kumpulkan daging ayam pada bonggol sendi-nya sedemikian rupa sehingga bentuknya menjadi spt drum stick.

Campur semua bumbu halus, lalu ratakan pada sayam ayam. Diamkan lk. 15 menit.

Gulingkan sayap ayam pada tepung terigu, lalu celupkan di putih telur yang dikocok lepas supaya agak encer. Gulingkan lagi pada tepung tempura. Kepal-kepal agar tepung tempura menempel kuat. Bekukan dalam kulkas lk. 1 jam

Goreng hingga kekuningan, dengan api sedang, hingga matang.

Sajikan bersama saos botolan.

Soto Ambengan

Soto Ambengan, originally from Surabaya that i spent my childhood there.. always famous since i was a kid. I remember when my father (alm) took me to the "warung" soto ambengan at Ambengan Street, Surabaya. The soto taste soo different.. and sooo umami!... yeah.. umami.. maybe that word could interpret the taste of soto Ambengan. I found that the secret is on the shrimp (or u can use dried shrimp) that fried till crispy and mashed them together with all the spices ingredients. Combine with the poyah, the sambal, and the garnish... oooohhhhh... no one, i mean.. no one!! would able to resist that!!

i got the recipe from Femina Online Recipe. i always adore most of recipes from Femina or Primarasa. and again... i bcome a victim of them..

here's i write it down for whom interested and carved to try Indonesian authentic Soto from all over Nusantara.. enjoyyy...!

BAHAN:

1 ekor ayam kampung

2 1/2 L air

4 batang serai, ambil bagian putihnya, memarkan

8 lembar daun jeruk purut

2 lembar daun salam

2 sdm minyak untuk menumis

Bumbu, haluskan:

10 siung bawang putih

5 butir bawang merah

5 butir kemiri, sangrai

3 cm jahe

3 cm kunyit bakar

11/2 sdt merica bubuk

50 g udang segar ukuran kecil, kupas, goreng kering(aku pake udang rebon skitar 3 sdm)

1 sdt garam

Koyah, tumbuk halus:

150 g kerupuk udang goreng

2 sdm bawang putih goreng

1/4 sdt garam

Sambal, haluskan:

20 buah cabai rawit merah

1/4 sdt garam

Pelengkap:

250 g suun kering, seduh air panas hingga lunak, tiriskan

6 butir telur ayam rebus, belah 2 membujur

3 batang daun bawang, iris halus

Bawang goreng

Jeruk nipis

Kecap manis

CARA MEMBUAT:

* Rebus ayam bersama serai, daun jeruk, dan daun salam hingga ayam matang. Angkat ayam, goreng sebentar, suwir-suwir dagingnya. Rebus terus kaldu di atas api kecil. Sisihkan.

* Panaskan minyak, tumis bumbu halus hingga harum, masukkan ke dalam kaldu ayam. Masak hingga kaldu mendidih, angkat. Sisihkan.

* Penyajian: Taruh suun dan telur ayam dalam mangkuk saji. Siram dengan kuah soto panas. Taburi daun bawang, bawang goreng, dan koyah. Perciki jeruk nipis dan bubuhi kecap. Sajikan panas bersama sambal.

Untuk 6 porsi

[Dari femina 23 / 2008]

Ricotta Gnocchi

many thanks to mpok Lina from Big Island that gave me this simple, easy, and delicious recipe, awesome!!... i just add the flour again.. and again.. until get the right consistency.. :)
this is the original one from Lina, and i think she ever mention that she got this recipe from AllRecipe website..
oya.. i think the amount of the flour depend on the ricotta itself. i forgot to drain my ricotta so it contain lots of liquid and i have to add more and more flour...

and for the sauce, i just pour the marinara sauce from Tyler Florence Food Network or Giada d Laurentis also from Food Network. actually u can any kind of sauce onto it.. all fit with gnocchi!!

Original Recipe Yield 5 servings

Ingredients
• Gnocchi:
• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, or as needed
•
• Sauce:
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 (15.5 ounce) can diced tomatoes
• 1 dash crushed red pepper flakes (optional)
• 6 basil leaves, finely shredded
• Salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks

Directions
1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
3. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
4. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
5. To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Balinese Satay Lilit a.k.a Sate Lilit Bali

ooohhh.. this sate lilit is sooooo goooodddd.. i already love it since the 1st time ate this!! so i browse... and browse... and find this recipe. And by tomorrow i did try this. I give u 2 reference recipe... and i think both are awesome !!

Recipe #1: (sorry.. i haven't translate to english, it still the original one)
here's the original link
Bahan Sate Lilit :

250 gram daging ayam cincang (i use tengiri)
1 sdt merica tumbuk kasar
garam secukupnya
gula secukupnya
1 butir telur ayam
seperempat butir kelapa parut muda
5 buah cabai rawit merah iris halus
3 lembar daun jeruk parut iris halus
10 - 15 batang serai, bersihkan, iris sedikit ujungnya
1 sdm tepung tapioka
1 sdm minyak kelapa untuk mengoles

Bumbu halus:
6 bw merah
2 bw putih
1 cm kencur
1 cm jahe
1 cm laos
½ sdt terasi bakar
½ sdt merica bulat
½ sdt ketumbar
½ sdt jinten

Cara memasak Sate Lilit :

1. Jadikan satu daging ayam bersama bumbu halus, merica, garam, gula dan telur.
2. Remas-remas adonan sampai menjadi kalis.
3. Masukkan kelapa parut, cabai dan daun jeruk purut. Aduk-aduk kembali.
4. Siapkan batang serai. Lumuri sebagian bonggolnya dengan tepung tapioka.
5. Beri 1 sdm adonan ayam dan ratakan sambil dibentuk menjadi bulatan lonjong seperti pentul.
6. Kerjakan hal yang sama hingga adonan habis. Siapkan bara api.
7. Bakar sate lilit sambil sesekali dibalik bila salah satu sisinya sudah matang dan berwarna kecokelatan.
8. Oles dengan sedikit minyak.
9. Rapikan sate dengan memotong batang serai bagian atasnya.
10. Sajikan panas dengan sambal matah, lawar sayur dan nasi pulen panas.

Recipe #2:
here's the original link

Ingredients:

• 600g Spanish mackerel
• ½ cup Seafood Spice Paste (see below)
• 5 Fragrant lime leaves, chopped
• 1 pinch Black peppercorns, finely crushed
• 1 pinch salt
• 2 table spoons very finely chopped Bird’s eye chilies
• 2 tsp Palm Sugar
• Lemon grass or satay skewers

Method:

1. Mince fish fillet very finely in a food processor or with a chopper. Add all other ingredients and mix well.

2. Mould a heaped tablespoon full of this mixture around a lemon grass skewer over trimmed stalks and grill over charcoal until golden brown.
*Note: this recipe will not work with frozen fish.

For Seafood Spice Paste
Ingredients:

• 450g Large red chilies halved, seeded and sliced
• 50g Garlic, peeled and sliced
• 225g Shallots, peeled and sliced
• 175g Fresh turmeric, peeled and sliced
• 100g Ginger, peeled and sliced
• 125g Candle nuts
• 200g Medium sized tomato, halved and seeded *I skip
• 2 tbsp Coriander seeds crushed
• 2 tbsp Dried shrimp paste (terasi), roasted *optional
• 150ml Coconut oil
• 2 ½ tbsp Tamarind pulp
• 250ml Water
• ¾ tbsp Salt
• 3 Salam leaves
• 2 stalks Lemon grass, bruised

Method:

1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in a stone mortar or food processor and grind coarsely.

2. Place ground ingredients into a heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden colour.

3. Cool before using.
4. Transfers into the jar and keep refrigerated

Tempe Patties a.k.a Burger Tempe

Another my trick to make my kids eating their tempe.. hihihihi... i got this recipe from member of NCC in the milist. Many thanks toEnno Maya Setiadi from Malang that posted this unusual recipe of tempe on the NCC milist... :) it makes another chapter of Tempe and give different taste to it too..
Here's the original recipe and added by me (as usual)..

BURGER TEMPE
Enno Maya Setiadi yang ada di Malang NCC

Ingredients:
* 300 gr tempe (i use 500 gr)
* 1 sdm margarine, for saute
* 1 onion, chop
* 2 garlic, mashed & chop ( i use 4 garlic)
* 1 green onion, thin slice
* 1 egg (i use 2 eggs)
* 2 celery leaves (daun seledri indonesia)
* 1 Tbsp sweet soy sauce
* 1 tsp salt
* 1/2 tsp white pepper
* 1/2 tsp nutmeg powder ( i don't use it)
* 2 egg whites for coating (i don't use it)
* i add: 1 cup bread crumbs
* 2 Tbsp margarine to fry
* i add: 1 Tbsp worchestershire sauce + 1 Tbsp soy sauce

Method:
Steam the tempe.
Mashed the tempe.
Saute the onion, green union, and garlic until fragrant. Set aside.
Mix together the sauted spices above, all sauces, salt pepper, and celery leaves.
Add the bread crumbs and eggs.
Shape the dough into ball and press little bit bcome pattie shape.
Fry the patties.

my method: i steam the patties (to add the crunchyness) then i fry them. or if u want to store them, just freeze 'em, and by the time u want it, u can fry it.

Bolu Kukus

This is my maid's recipe that she always made to her neighbourhood. So simple.. as usual :) and i've been amazed by how she made this. The key to make success "Bolu Kukus" is the beating!!.. needs long time to beat the mixture. and u need fresh (unopened) soda drink. The texture is so wonderful too bcoz of the emulsifier ( i use Quick).

Here are the ingredients:

500 gr AP flour

500 gr sugar

5 eggs

1 tsp emulsifier ( 1 sdt peres)

1 sachet SKM

1 tsp vanilla extract

1 can 250 ml soda ( I use sprite)

Combine all ingredients at once. Beat on low speed for 5 minutes.

Continue beating at medium speed for 10 minutes

Increase to high speed for about 5 minutes just to risen the mixture.

You can devide the mixture into couple bowl to colouring or add any taste. You can add with green tea powder, choc powder, moccha cream, choc cream, or just fool colouring.

Pour into the cup (that already set with papercup)

Steam for 25 minutes.

Buffalo Chicken Wings ala Yana

Iki critane bondo nuekat polll.. melu berpartisi-sapi nang acarane NCC-Surabaya "Ojok Ndredeg Masak" , nah.. lakon e saiki : Pitik.

Oalah yoo... iso masak yo jik taaasss ae.. kadang dadi kadang buyar, yo wis.. babahno.. sing penting lak membawa bendera kebangsaan e wong suroboyo toh.. "BONEK" !!! hahahahaha..

Iki hasil ujicoba (ping satus be'e, saking akeh e) resep pitik, sing sampe saiki musti laris manis nang omahku dewe... nang keluarga dewe.. lho yo.. mantep toh! :D

Iku sing nang poto, pitik e dibungkus tepung, tp aku tau nyoba pitik e di goreng kering biasa kok yo enak pisan, lan gk gampang lembek masio sampe sore.. dadi yo.. terserah selera masing2 ae yo.. pitik e kate di bungkus tepung opo gk, sami mawon enak e..

Bahan:

Chicken wings 20 biji

Bahan rendaman ayam:

2 bawang putih, geprak, cincang halus

garam, merica

Lumuri ayam dengan bahan rendaman diatas, diamkan selama 20-30 menit.

Goreng dalam minyak panas, hingga kecoklatan. Sisihkan.

Bahan saus buffalo:

1 Tbsp mentega, untuk menumis

2 bawang putih, cincang halus

1 bawang bombay, belah 4 dan rajang

2 Tbsp saus tomat botolan

1 Tbsp saus sambal botolan (optional)

1 Tbsp saus barbeque (aku pake merk Kraft)

1/4 cup air kaldu ayam (boleh diganti air biasa + royco ayam)

1 Tbsp gula palm (secukupnya, di cicip aja)

black pepper

Panaskan saute pan, masukkan mentega, tumis bawang putih & bawang bombay sampai wangi.

Masukkan saus tomat, saus sambal, dan saus bbq, aduk rata.

Tambahkan air kaldu, aduk rata.

Tambahkan gula palm, aduk hingga gula larut. Tambahkan pula black pepper.

Cicip rasanya, klo kurang manis bisa kasih madu, klo kurang asin, bisa kasih garam sedikiiiit...

Siramkan saus buffalo k chicken wings dan aduk rata. Sajikan selagi panas.

Bisa dimakan ama onion rings.. ato dimakan ama nasi uanget yo ennaakk...maknyuuss...

Indonesian Tradisional CupCake a.k.a Kue Mangkok

Yaaaaaaayyy.. finally made it!!!..

i love Kue Mangkok since i was a kid. Today i experiment with my maid's old recipe that she always make every year to greet the Ramadhan. Actually i intended to try 1 of the recipe from internet, but.. hey..she always makes this Kue Mangkok every year!! so... i've better start with her though... hahahaha..

and u know what.. her recipe is sooo simple.. and the method she used was so easy, compare those from the internet. so.. i think.. anyone could try this recipe for your 1st trial.

and beyond my expectation... my kids looveee it!! hahahaha...

so.. thanks mbak dyah for this lovely recipe u've gave me... :)

Ingredients:

½ kg rice flour + 1 tsp baking powder

¼ kg fermented cassava (a.k.a tape)

½ kg sugar (u can reduce it if too sweet)

600 ml coconut milk

295 ml sweet soda ( I use 1 bottle of sprite)

Put rice flour, fermented cassava, and sugar in a bowl, and stir until combined.

While stiring the mixture, add coconut milk by batch.

Add the soda and stir slowly until all the ingredients mix evenly, and get the right consistency.

Let the mixture rest for about 30minutes, then steam.

How to steam:

Bring water to boil in a steamer.

Put all the cup (in Indonesia, we call it “cucing”) into the steamer just until hot.

Fill the cup with the batter until full (reach the edge of the cup).

Wrap the lid with dry cloth to avoid water drop onto the cake.

Steam for about 20-25 minutes. Don't open the lid until 20 minutes.

Mascarpone Choc Cupcake with Avocado Cream Filling

Heiii.. i've ever made this cupcake bfore, yeah.. this is my favorite one and always steal everybody's heart , hahahahaaha.. it's so simple.. so moist...so chocoaltey... and above that .. it's sooo yuuummm!!!

I add avocado cream filling, so if u eat this cake u can find taste of avocado in a cream dancing in your mouth.. perfect couple!! :)

for u that so curious 'bout the original recipe, well.. i tell'ya this came from my favorite chef in Food Network.. she's so beautiful and full with charm.. and she cooks with simplicity.. but put tons of pations in her food.. adore Giada d Laurentis :)

Ingredients

Cupcakes:

• 5 ounces unsweetened chocolate, chopped
• 1 cup water
• 1/3 cup mascarpone cheese, at room temperature
• 2 1/4 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

• 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
• 2/3 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• Special equipment: 2 (12-count) muffin pans with paper liners

Bake directions is on Giada website above.

Avocado Mousse Cake

1st trial making this cake for mom's bday present.. cihuuuuuyyyy...successfully!! got the recipe from the cookbook "Mousse Cake, Modern cake step by step". I add more white cooking choc coz my avocado not sweet enough and a hint of green food coloring to give and maintain the color of avcado :) For the topping i made choc mousse buttercream... everything's about mousse everybody! hahahahaha...

U can use any kind of choc cake.. either sacher torte, black forest, or sponge cake. This avocado mousse recipe fit for 20x20x4 square pan cake (1 layer). Usually i add another kind of mousse (i.e. choc mousse) for the other layer of cake, i mean ... 3 layer cake and using 2 kind of mousse, avocado and choc.

Avocado Mousse recipe:

200 gr avocado, mashed.

100 gr white cooking chocolate, melted

8 gr gelatin, soak in cold water and boil (i use 1 tsp gelatin powder)

200 gr heavy cream, whipped

Mix the avocado, white choc and gelatin.

Add whipped cream by batch into the avocado mixture whilist stir it until well blended.

i did different technique from the cookbook which is i boil the gelatin together when i melted the white choc. When the choc already melt, i add the gelatin and keep stirring so white choc and gelatin could mix evenly. Turn off heat and let it cool. Then i add avocado into it. And put avocado mixture into whipped cream and stir them until well blended.

Shrimp Cakwe ala Yana

Hiiiiyyy... i just experimented with my cakwe.. and oulaaaaaaaa... i made this food sooooo yuummmyyy... yiipppiiiieeee.. and thanks to my "pals" which are.. cayyenne pepper, ground black pepper, smoked paprika, and.. garlic salt, as always... hahahahahaa

u can serve with sweet sour sauce, or Bangkok sambal.. or just chili sauce. i'm really sorry couldn't remember the exact measurement in each ingredients, just anything came and cross my mind and put into the shrimp :) hihihi

Ingredients:

8-10 pcs cakwe (depend on the size of the cakwe it self)

500 gr shrimp, peeled and divined

1-2 egg white

1-2 Tbsp corn starch

1/4 tsp cayyenne pepper

1/4 tsp black pepper

1/2 tsp garlic salt

1/4 tsp smoked paprika

Mix all ingredients together.

Arrange on top of the cakwe.

Fry the cakwe on flat frying pan, with the shrimp mixture facing down.

Cook until shrimp change color.

Serve with chili sauce or any thing u like..

Chocolate Mousse Cups

Love the texture of the mousse!! will try again and experiment again next time, and i need to use better quality ingredients. Got the recipe from the cookbook 'bout mousse cake. U can use any kind of cake for the base, sponge cake, butter cake, cotton cake.. or else. Just add the mousse and everything looks beaauuutiful that day.. hahahahaha..

Shrimp Cakwe with Mayonaise

Dellliiiccciioouuusss... yeahh.. only that word suit for this kind appetizer. My 1st trial.. and verryy satisfied! Recipe from Ci Ine. Thanks to Ci Ine for this fabulous recipe.. well, actually not different with those from NCC, but i prefer Ci Ine and little bit modification by me.. which is.. i add oyster sauce into it, hehehehe..

Sure i wanna try for another kind topping since my boy loves this so much. :)

Ingredients:

300 gr shrimp, pealed & divined. (u can grind or chop them into pieces)

3 garlic, mashed and chopped

1 Tbsp corn starch

1 egg white

1 tsp oyster sauce

green onion, thinly sliced

salt pepper

sesame seed

Mix all the ingredients in a bowl.

Put the shrimp mixture on top of the Cakwe.

Heat couple Tbsp oil on a flat pan.

Fry the cakwe with shrimp mixture on the pan. (facing down).

Cook just until the shrimp change color and fragrant.

Serve with mayonaise sauce (recipe below)

Mayonaise sauce:

mayonaise

condensed milk

Dijon mustard (optional)

chili sauce (optional)

Mix all the ingredients together.

Spicy Shrimp Panada

just right after i took them from the oven, my hubsy scurried to the table and grab it.. and again.. and again.. and by sudden his tear just fell down.... hoooooootttt!!! hahahahahahahaha... yeeeppp.. it's verrryy hot indeed! but still, he couldn't resist the deliciousness of the panada!!

my suggestion, u shoul reduce the amount of the chillies :) i just use 7 pcs but still hot though, hihihi..

Thanks to NCC for the recipe and always satisfied with yours...

(Indonesian Version)

Bahan kulit:

500 gr tepung terigu protein tinggi

11 gr ragi instan

50 gr gula pasir

2 btr telur

225 ml santan

1 sdt garam

Minyak goreng secukupnya.

Bahan isi:

250 gr udang kupas, cincang

5 bh bawang putih, cincang

½ bh bawang bombay, cincang

15 bh cabe rawit merah, gerus kasar

1 bh tomat, iris dadu

50 gr daun kemangi

2 lbr daun pandan, rajang halus

5 sdm saos tomat.

Sedikit minyak untuk menumis

Cara membuat:

Isi : panaskan minyak, tumis bawang putih, bawang Bombay, cabe rawit dan tomat hingga wangi, masukkan udang kupas, aduk dan biarkan sampai udang berubah warna dan matang, tambahkan daun kemangi dan daung pandan. Aduk rata angkat. Sisihkan.

Kulit : aduk rata tepung terigu, gula pasir, dan ragi instant. Beri telur dan santan, uleni hingga bergumpal-gumpal, tambahkan garam. Uleni terus hingga kalis elastis.

Potong timbang adonan masing-masing 30gr, bulatkan. Diamkan 15 menit.

Pipihkan dan beri 1 sdm bahan isi, lipat dan bentuk seperti pastel. Puntir bagian pinggirnya. Diamkan 30 menit.

Goreng sampai kuning kecoklatan. Angkat.

**doohh.. this is the worst pict ever!! had problem to upload the better one so i took this one.. but hey!, the real panada still yuummm!**

Green Tea Oreo Cheesecake

Uuuhhh.. so adore the matcha!! can't believe what matcha dan do to this dessert, the commonly cheesecake bcome more rich and fresh! not mention about the green tea aroma. If u want to make mousse, u just reduce the amount of gelatin, that's it! so easy to make and so satisfy with the result.. that's all i can say 'bout this dessert.. :)

I got this original recipe from "50 resep cheesecake variatif" by SEDAP. u can buy this cookbook almost in all book store in indonesia.

Ingredients :

For the base

150 gr graham crackers

7 gr unsalted butter, melted

mix all ingredients and put on the bottom of cake or mini slice cake and press it.

Cool them in the fridge at least 30 mins.

For the cheesecake

250 gr cream cheese

50 gr confectioner sugar

½ Tbsp green tea powder

100 gr white cooking choc, melted

3 pcs gelatin ( I use 1 pcs), soak with cold water, squeezed, and melted (tim)

200 gr whipping cream, beat half-raise, chill in d freeze

8 pcs oreo biscuits

Beat the cream cheese until soft & smooth.

Add confectioner sugar and green tea powder and mix well.

Add white cooking choc and gelatin. Mix again.

Add the cheese batter into the whipping cream by batch, while stirring.

Put oreo inside and fold into the batter.

Put the cheese batter onto the base. Chill it. And ready to add the topping.