Orek-orek'an ku

Balinese Chicken Lawar

2012-04-12T10:10:00.003-10:00

Warning! it's reaally hot and spicy dish, so u better watch out to try this one.. but for spicy & burning lover.. here's yoour challenge.. hahahaha.. got this recipe from Keluarga Nugraha Ayam Betutu, and modified by me base on my friend's Chicken Lawar authentic from Bali.. hihihi.. many influences, huh?? :)

actually i just skip the "Gula Jawa" from orignal recipe Keluarga Nugraha, but i didn't follow almost all the measurement of it. And for Red Chili Peper (Cabe merah ) i just substitute with "Cabe rawit" that is similar with Thailand chili pepper in US.. lots of them!! :D

So feel free to modify base on your own taste favorite or just copy by the book from the original one.

For the shreded chicken u can grab from your local store bought Roasted Chicken like i did, or just make from scratch use any kind of chicken recipe.

basicly.. for the spices & herbs, u need to unload all your stuffs from fridge or kitchen storage coz it need almost all of them.. hahahaha.. but trust me, it's worth it!

i never measure the ingredients so honestly i have difficulty to write the recipe down and since everbody can put the chicken as much as they like.. so.. hhhmm.. i will assume that this recipe fit for 1 whole chicken, ok.

(Indonesian version)

Bahan-bahan:

1 ekor ayam kampung, cincang kasar

kacang panjang, potong kecil-kecil

4 lembar daun salam

4 daun jeruk

2 batang sere, rajang kasar

2 cm lengkuas yg batangnya besar, sebagian di chop sebagian di geprak aja

minyak untuk menumis

Bumbu halus:

18 bw merah

10 bw putih

2 cabe merah + rawit yg banyak

6 kemiri

1 tsp terasi

1-2 Tbsp jahe cincang

1 tsp kunyit bubuk

½ tsp (kurang) kencur bubuk

2 tsp ketumbar

½ - 1 tsp jinten

garam

gula

merica dikit

Tumis semua bumbu halus dan herbs nya dengan minyak secukupnya. Masak sampai wangi, masukkan kacang panjang, tumis sebentar aja, masukkan ayam, aduk sebentar, angkat dari api.

Note dari versi asli Bali style:

Kalau versi aslinya, kacang panjangnya dibiarkan mentah.

Campur bersama potongan ayam.

Masukkan tumisan bumbu2 kedalam adonan sayur dan ayam tadi.

Aduk rata. Sajikan

Net Crepe (Roti Jala)

2012-02-14T20:23:00.003-10:00

finaallyyy made it.. yaaaaaayy!! my husband got breakfast with this crepe with Chicken Curry i made, and it was a blast!! he loved them!! i have 4 kinds of the Roti Jala recipe and this is one of them..

Yield: 30 pcs (17cm diameter pan skillet)

2 cups flour

2 eggs

2 cups minus 2 T thin coconut milk (the consistency of skimmed milk) **use 1C milk + ½ C water + water as needed, coba dulu dikit2.

1 tsp salt

1 tsp tumeric powder

Note : you may have to adjust the consistency of the batter to make it thinner by adding water a tablespoon at a time if you find that it is too thick to flow out from the spouts smoothly.

Sift flour into a medium bowl. Add salt and tumeric powder. Break 2 whole eggs into the flour and pour in half the coconut milk. Mix with a whisk adding the remainder of the milk slowly until the batter is smooth and free of visible lumps.

Pour the batter through a fine sieve into another bowl to ensure a completely lump free and smooth batter. This is essential otherwise you may find that the spouts may get clogged by tiny lumps of undissolved flour. Pour into a jug for easy handling later.

Heat up a cast iron griddle or a heavy non stick pan. Swipe some oil on its surface using a kitchen paper folded into a pad. Let the surface heat up again and lower the flame to small-medium.

Place the roti jala mould on a flat and wide bowl so that it stands upright and will not topple over. Pour the batter from the jug into the mould about halfway up the mould.

Bring the mould and its supporting bowl near to the griddle and lifting the batter filled mould, by holding it over its top with all five fingers rather than by its handle, quickly make small circles over the griddle by twirling your wrists clockwise and at the same time moving your hand along so that you will be forming a larger circle made up of those small circles. The final small circle will be in the centre. The first piece will always be sacrificial.

Let the crepe cook and firm up. About 1 -2 minutes.

When done remove the crepe with a spatula and place on a flat plate. These crepes are usually about 8 inches in diameter.

Fold the crepe or roll it up as you like. I usually do this when I have another crepe cooking on the griddle.

Repeat the process until all the batter is finished.

u can find the step by step picture on the source

Baked Chocolate Doughnut

2012-02-14T20:15:00.003-10:00

my doughnut pan arrived last night, and i just can't wait to make the doughnut!! well.. actually my youngest daughter keep asking me to make doughnut since she felt in love with baked doughnut i made last time.

i got the recipe from the package of the pan and it's Wilton.. yeaahh.. never disappointed with Wilton so far.. so it's good to try though. Lucky me that my kids looovveee them!! the doughnuts were soft, quite moist and so chocolaty coz i add with chocolate pasta too...**cheating!!** hahahaha...

here's the recipe:

BAKED CHOCOLATE DOUGHNUT

by Wilton

yield: 24 doughnuts.

1 ¾ cups cake flour, sifted

¼ cup cocoa powder

¾ cup granulated sugar

2 tsp baking powder

1 tsp salt

¾ cup buttermilk (i substitute with ¾ milk + 1 tsp apple cider vinegar)

2 eggs, lightly beaten

2 Tbsp vegetable oil

1 tsp vanilla extract

Preheat oven to 425F. Spray doughnut pan with nonstick cooking spray.

In large mixing bowl, sift together cake flour, cocoa powder, sugar, baking powder and salt.

Add buttermilk, eggs, oil and vanilla; mix gently until just combined. Just use spoon to mix all the ingredients, and don't overmix.

Fill each doughnut cup approximately ½ full. I use the spuit plastic bag to pour the batter into the pan.

Bake 4-5 minutes or until top of the doughnut spring back when touched.

Let cool in pan for 3 minutes before removing. Repeat with remaining batter.

Chocolate Topping:

Melt your choc chips in microwave. Or melt the choc chips or chocolate compound in a bowl over the hot water.

Pour the chocolate glaze on each doughnut or just dip the doughnut into the chocolate glaze batter.

Decorate with sprinkles or any other candy.

Chicken KungPao Noddle

2012-01-29T16:46:00.003-10:00

Actually the original recipe use linguini but i prefer use asian noddle coz my son doesn't really like pasta food. And i always love chicken kung pao, either with rice, noddle or even italian pasta. So i really relief when i made this recipe and so satisfy that it's just fit with my taste!! still from the source that i so fond of :)

And.. as usual, i modify this recipe just only bcoz i want more and more sauce so i add more liquid in it and use Black Vinegar rather than Red Wine Vinegar. I like the tanginess of the Black Vinegar that give me a chinese food sensation. But it's up to you to scrabble the recipe or just use exactly like the original one.

Ingredients:

1lb boneless skinless chicken breasts

½ cup cornstarch

oil (for deep frying)

1lb uncooked linguini noodles

Sauce:

½ cup chicken broth

2 tablespoons cornstarch

¾ cup soy sauce

½ cup dry sherry

3 tablespoons red chili paste with garlic

¼ cup sugar

2 tablespoons red wine vinegar

1 tablespoon sesame oil

¼ cup garlic (minced)

1 cup dry roasted peanuts

1 cup green onions (sliced)

Cooking Instructions:

Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.

Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated. Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.

Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.

Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.

Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture. Add green onions and toss everything together.

(Makes 4 Servings)

Stir Fry Chicken with SoySauce

2012-01-29T16:39:00.004-10:00

Can't believe i finally able made a delicious chinese food just exactly like the store!! Sooo.. thankful with the owner of this recipe :) This is the best stir fry chicken i've ever made and definetely will b on my top list!!

well, actually i add more soy sauce and use sweet soy sauce (Indonesian style) instead of honey, and i loovveee it!!! so feel free to choose or modify the recipe just to compliment your own.

Ingredients:

1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)

¼ cup honey

3 tablespoons soy sauce

2 tablespoons rice wine

2 tablespoons fresh ginger (minced)

2 tablespoons fresh garlic (minced)

½ teaspoon sesame oil

1 pinch ground black pepper

2 tablespoons vegetable oil

2 tablespoons oyster sauce

Cooking Instructions:

Step 1: In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine, garlic, ginger, sesame oil and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours to overnight.

Step 2: Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).

Step 3: Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.

(Makes 2 Servings)

Tuna Mayo Puff Pastry

2011-12-25T11:33:00.003-10:00

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

2011-12-24T13:52:00.003-10:00

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

2011-12-23T16:45:00.002-10:00

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

2011-10-17T16:57:00.003-10:00

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

2011-10-17T16:38:00.002-10:00

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

2011-09-30T22:20:00.002-10:00

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

2011-09-29T18:09:00.003-10:00

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

2011-07-14T02:31:00.005-10:00

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

2011-06-06T21:31:00.002-10:00

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

2011-05-04T23:59:00.003-10:00

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

2011-05-04T23:48:00.005-10:00

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..

2011-03-25T16:34:00.002-10:00

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

2011-03-23T21:58:00.002-10:00

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

2011-03-23T21:47:00.002-10:00

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

2011-03-18T16:06:00.002-10:00

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

2011-03-17T20:37:00.002-10:00

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)

2011-03-14T23:16:00.006-10:00

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

2011-03-14T23:12:00.005-10:00

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

2011-03-13T20:23:00.002-10:00

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

2011-03-11T01:00:00.004-10:00

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]