Sunday, December 25, 2011

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
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.

Saturday, December 24, 2011


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'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.


Friday, December 23, 2011

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
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.

jakarta pray time

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