tag:blogger.com,1999:blog-14751164231682328922024-02-18T17:47:49.156-08:00my cup of coffee pairingsittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-1475116423168232892.post-13236985084775589382008-07-25T10:22:00.000-07:002008-07-25T13:40:40.251-07:00Back To BussinessOMG. It feels like ages since my last post. Yes, I disappeared for months and here's why. Months ago as it is common in early pregnancy, I got pretty bad morning sickness. Um, all -day -sickness to be precise. I didn't really have appetite for food, not even looking at them. Baking and cooking activities was sooo minimized. I must admit it was the laziest several months in my life. I don't know why I didn't feel like doing anything, you know... besides my primary obligations as a mom and a wife. And another confession to make here is, beside abandoning this blog, I didn't bother to go blog walking too. So forgive me girls...I'll be checking your blogs very soon.<br />Good news now, number 3 has arrived to this world, healthy and happy. Thank God :))<br />But as much as I was avoiding my mixer and oven months ago, I couldn't resist when number 1 asked me to make him a birthday cake with car theme. You know boys. I remember what they say about boys : their first love are wheels, not heels. Hmm, true. I decided to go for a cake with 3D cars on it as I haven't done that before. My son picked Luigi and Guido, characters from Disney's Cars movie, the Italian duo who own Casa della Tires, a tyre store in Radiator Spring. The base cake was <em>Lapis Surabaya</em> and the characters were carved from butter cake. But eventually the two cars were too big to stand on the cake although the cake was big ( it took us some time to finish that cake). Finally only Luigi, the more dominant character stood alone on the cake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLb60IQCX4_Ax-IaPOOq0HzTN4k5vFOn7l0OSKZdiJnPqmJDiCnKX74FaqW-NFPKXSILCp5FEMnl-jgzru3nUsqaBt6KwEVruw71NdGEsueV0V9QksyDfERmfLQ7uodPvKOmwaZ3tt4IY/s1600-h/monyet+149.JPG"><img id="BLOGGER_PHOTO_ID_5227035604361175442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLb60IQCX4_Ax-IaPOOq0HzTN4k5vFOn7l0OSKZdiJnPqmJDiCnKX74FaqW-NFPKXSILCp5FEMnl-jgzru3nUsqaBt6KwEVruw71NdGEsueV0V9QksyDfERmfLQ7uodPvKOmwaZ3tt4IY/s400/monyet+149.JPG" border="0" /></a> Just in case you are wondering, the circles beside Luigi were meant to be tires :D<br /><br />Another project I have done was birthday cake for my friend's daughter. Aurel, the birthday girl, loves Ariel (mother goose sure loves this rhyme :p) the Little Mermaid. It was her Ariel doll sitting on the cake.<br />The cake was covered by butter cream. Ariel's scales was made from fondant, which I thought was too plain. Should have carved the scales to make it more natural.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16V_yMPj4iGg3i7MaR0KxwyAsSk5rIGKtBzrzJie3qXAeY4YN8TU7szbuxZR6UR7YYRved2XHJ4cfmGQWhTKYVtjE7WBjK1-HpeK2oquRhve3Rz9cjkWqHZsXKEt9_vAM850WxNZZ0U4/s1600-h/monyet+136.JPG"><img id="BLOGGER_PHOTO_ID_5227035613620642594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16V_yMPj4iGg3i7MaR0KxwyAsSk5rIGKtBzrzJie3qXAeY4YN8TU7szbuxZR6UR7YYRved2XHJ4cfmGQWhTKYVtjE7WBjK1-HpeK2oquRhve3Rz9cjkWqHZsXKEt9_vAM850WxNZZ0U4/s400/monyet+136.JPG" border="0" /></a> Along with the birthday cake were Flounder-shaped cookies. Initially, Sebastian was also on the list but I gave up. Come on.... Sebastian, a crab or a lobster or whatever he was with his complicated claws... :). Mmm...maybe next time.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjP9YwnW3UtpYbi3e57WUOyGudZ35sdEnQcOAmL4hV8IEaNhi6orDBnE0WKnXYD9ZTqf8yGeCeLXltkG7Ldr_Ci3zbk5bE1LqxOG4mnvYGJ_eGQ7BWLNfA_-VFm6N3PD-KxSvLL8YmSE/s1600-h/monyet+123.JPG"><img id="BLOGGER_PHOTO_ID_5227035622001884978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjP9YwnW3UtpYbi3e57WUOyGudZ35sdEnQcOAmL4hV8IEaNhi6orDBnE0WKnXYD9ZTqf8yGeCeLXltkG7Ldr_Ci3zbk5bE1LqxOG4mnvYGJ_eGQ7BWLNfA_-VFm6N3PD-KxSvLL8YmSE/s400/monyet+123.JPG" border="0" /></a> It was quite difficult to find a perfect Flounder picture which is not to complicated. Once I found the perfect one from a website, I printed it out, cut, and paste it on a cardboard. The cookie dough then shaped, by cutting with a small sharp knife, according to the shaped cardboard.</p><p>Done with shaping, now it's baking time. I found that transferring the cookie dough from the work table to the pan was not very easy. The cookie dough was so delicate, once you slipped, the shape would look strange and you don't have any choice except to make another one. </p><p>The baked cookies then ready to be iced with colorful royal icing. This, I think is the most fun part of the process. It's really time consuming, yeah, so much for a cookie. ..But once I saw the outcome, I was quite satisfied. They're not very disappointing, are they? </p><p>But despite all the 'fun', if I was asked to do it again, I'm going to think twice :D.</p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com7tag:blogger.com,1999:blog-1475116423168232892.post-19865591274095455272007-05-15T11:37:00.000-07:002007-05-18T09:22:02.073-07:00Som Tam (Thai Papaya Salad)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDTlZb9VaEXjyHJc5y7VnM0CVNPK1kTxAXoCrF0SivRLy36zLrWeKelHDGhSCnAY3DcerK52WWJD0y4nkE1srM-dPajaWypNtbVVec2QZ3yNLLr981qZT2c3x8v0SAn1Eg5fWIRMOGhQ/s1600-h/499768230_596c8349b6[1].jpg"><img id="BLOGGER_PHOTO_ID_5065925091138916210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDTlZb9VaEXjyHJc5y7VnM0CVNPK1kTxAXoCrF0SivRLy36zLrWeKelHDGhSCnAY3DcerK52WWJD0y4nkE1srM-dPajaWypNtbVVec2QZ3yNLLr981qZT2c3x8v0SAn1Eg5fWIRMOGhQ/s400/499768230_596c8349b6%5B1%5D.jpg" border="0" /></a> <div></div><div></div><div>Do you know the best way to eat long beans? Eat it raw with dressing !<br />Not so long ago I just realized the real taste of long bean when I eat it raw. It is plain, crunchy, and it got a distinct taste which I can't describe.<br />And when it comes to veggies and salads, I'd say yes, me- love salad. Thanks to my Sundanese father, I could eat a whole plate of <em>lalap</em> with <em>sambal oelek</em> all by myself :-).<br /><br />This recipe has been in my list for quite some time. I love Thai food, they are similar with Indonesian food. What I love most about them is the combination of sour -from the lemon zest, hot -from the extremely hot bird's eye chili/chili <em>padi</em>, and the aroma -from the lemon grass, kaffir lime leaves, and galangal. </div><br /><div>Even this salad, it is very "thai", spicy and fragrant. Really like the dressing, the dried prawn (<em>ebi</em>) combined with chilli, lime juice, garlic, and the fish sauce made it rich yet fresh.</div><div> </div><div> </div><div></div><div align="center"><strong>Som Tam (from Chef Wan's Simply Sedap cookbook)</strong></div><div align="center"><strong></strong> </div><div align="center"><strong></strong></div><div>3 cloves garlic, peeled</div><div>30 grams dried prawn, soaked in water and drained</div><div>4-6 bird's eye chillies</div><div>85 grams cup peanuts, roasted</div><div>3 tbsp grated palm sugar or brown sugar</div><div>2 tomatoes, cut into wedges</div><div>1 tbsp tamarind juice from 1 tsp tamarind pulp</div><div>2-3 tbsp nam pla (thai fish sauce)</div><div>juice of 1-2 limes</div><div>350 grams peeled, shredded green papaya</div><div>long beans</div><div></div><div><strong>Method</strong></div><div>Pound the garlic, dried prawns, chillies, peanuts and palm sugar until coarsely ground. Add the tomatoes and continue pounding to make the mixture smooth. </div><div></div><div>Add the tamarind juice, <em>nam pla</em> and lime juice. Stir and transfer to a salad bowl.</div><div></div><div>Add the papaya and mix well. Serve with raw long beans.</div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com4tag:blogger.com,1999:blog-1475116423168232892.post-33530117397529820142007-05-10T07:52:00.000-07:002007-05-18T08:22:55.106-07:00Birthday Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSjJwt1u3Tf2ZrYRAsxIB-2d-iMtGBOl5Cfuoc9Al90_V4AQy-cFYcniPn1ZIs_JvIyOCKD257dyXaHSP9GMi6eb4Anmj5dKKz96HBf7ITL3EqQqd2gXSyuZIimpt3JOu7Gl5wiOjysY/s1600-h/DSCF1185.JPG"><img id="BLOGGER_PHOTO_ID_5062967049753882562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSjJwt1u3Tf2ZrYRAsxIB-2d-iMtGBOl5Cfuoc9Al90_V4AQy-cFYcniPn1ZIs_JvIyOCKD257dyXaHSP9GMi6eb4Anmj5dKKz96HBf7ITL3EqQqd2gXSyuZIimpt3JOu7Gl5wiOjysY/s400/DSCF1185.JPG" border="0" /></a>I made these cupcakes for Rifqi's first birthday. <a href="http://adekbayi.multiply.com">Vitri</a>, my-late-night- chatting-over-YM-partner :)), recommended Martha Stewart's One Bowl Chocolate Cupcake recipe, posted by <a href="http://v-recipes.blogspot.com">Vania</a> in her blog.<br />It is kind of classic chocolate cake recipe, where you put all the dry ingredients together and then we mix with all the liquid ingredients. Simple indeed. I think this could be the first cake recipe I would teach my daughter, if I had one :))<br />The cupcakes turn out just nice. Moist, very chocolatey, not too dense, just nice.<br /><br />Martha Stewart's One Bowl Chocolate Cupcakes<br /><br />2 1/2 cups all-purpose flour<br />1 1/4 cups Dutch-process cocoa powder<br />2 1/2 cups sugar<br />2 1/2 teaspoons baking soda<br />1 1/4 teaspoon baking powder<br />1 1/4 teaspoons salt<br />2 large whole eggs plus 1 large egg yolk<br />1 1/4 cups milk<br />1/2 cup plus 2 tbsp vegetable oil<br />1 1/4 cup warm water<br /><br />Preheat the oven to 350 F. Line 2 standard 12 cup muffin pans with paper liners.Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.Divided batter evently among the muffin cups, filling each about 2/3 full.<br />Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake come out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.<br />Frost cupcakes with buttercream, swirling to cover and garnish with chocolate curls.<br />Cupcakes can be refrigerated in an airtight container for up to 3 day.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4k9di4NDPyOrRfs5uSz0EG6Ia2mPefcuD2tgEIXPfNUPeNZNWK9IZVPzfvlRRbI_wWqQBPEGT-oJPzO484HX_myXj9ezIuMxOAv2VNniNzj7c7orakm3x3rKDDorMmP-9k-ikSHiDzfQ/s1600-h/485081947_5428d79c8d[2].jpg"><img id="BLOGGER_PHOTO_ID_5062966177875521458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4k9di4NDPyOrRfs5uSz0EG6Ia2mPefcuD2tgEIXPfNUPeNZNWK9IZVPzfvlRRbI_wWqQBPEGT-oJPzO484HX_myXj9ezIuMxOAv2VNniNzj7c7orakm3x3rKDDorMmP-9k-ikSHiDzfQ/s400/485081947_5428d79c8d%5B2%5D.jpg" border="0" /></a></div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com9tag:blogger.com,1999:blog-1475116423168232892.post-53444927621789201762007-04-30T11:42:00.000-07:002007-05-01T20:38:48.506-07:00Blueberry Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjq6KC8Cv-POo95sMDzrOH4S8sNl1tJs6zUfBDXj6tP7kdmSjlY9BHlWD93XNrMqOCKF-uaY7UM-U7I4Beu_ofFZV6v6Zy1f0pjSpNr8Xc-jDx2pm2pcv58qv95gfWwBAZd1Qsjj5v_ug/s1600-h/478695469_0e499ab491.jpg"><img id="BLOGGER_PHOTO_ID_5059801822065487730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjq6KC8Cv-POo95sMDzrOH4S8sNl1tJs6zUfBDXj6tP7kdmSjlY9BHlWD93XNrMqOCKF-uaY7UM-U7I4Beu_ofFZV6v6Zy1f0pjSpNr8Xc-jDx2pm2pcv58qv95gfWwBAZd1Qsjj5v_ug/s400/478695469_0e499ab491.jpg" border="0" /></a><br />I've got 3/4-full can of blueberry pie filling in the fridge and didn't have any plans to make blueberry pie coz I don't like it. So after looking for danish cream cheese in <a href="http://phoonhuat.com.sg">Phoon Huat </a>and only found one package after two weeks, I bought Philadelphia cream cheese. Eventually. And why is that? because danish cream cheese is much cheaper, of course, what else?<br /><p>But no regrets whatsoever, because I knew all along Philly tastes sooo good, and halal (yay..). It is true though, price comes with quality.</p><p>Honestly, I prefer New York style cheesecake than blueberry cheesecake. NYCC is creamier and cheesier. Hubby, on the other side likes blueberry cheesecake better because it is more dense in texture yet lighter in flavour.He could eat two slices at once. What? two slices at once? yep, that's savouring cheesecake the barbarian way ;))</p><p>I only made half batch of the recipe, enough to satisfy our cheese craving. This recipe is <em>top markotop dah</em>...try it your self, the next time you pass Starbucks, you won't have to drool over their cheesecakes anymore :))<br /><p align="center"><strong>Blueberry Cheese Cake (Recipe by Fatmah Bahalwan)</strong></p><strong></strong><br /><p align="center"><br />250 gr biskuit oreo</p><p align="center">100 gr margarine lelehkan</p><p align="center">1/2 sdt vanili bubuk</p><p align="center">200 gr gula pasir</p><p align="center">4 butir telur</p><p align="center">1 kg cheese cream</p><p align="center">250 gr sour cream<br />250 ml whipped cream</p><p align="center">1 sdm gula pasir</p><p align="center"><br />250 gr selai blueberry<br /></p><br /><p align="center">Cara membuat:<br />Siapkan loyang bongkar pasang 22 cm olesi mentega, sisihkan.<br />Hancurkan oreo hingga halus, lalu tuang margarine leleh dan vanili bubuk, aduk rata.<br />Masukkan adonan biskuit pada loyang, ratakan dan tekan-tekan sampai padat, oven sebentar [5-10 menit] angkat, sisihkan.<br />Kocok gula dan telur hingga kental, masukkan cheese cream dan sour cream bergantian sambil dikocok terus.<br />Tuangkan adonan ini ke atas adonan biskuit, lalu oven dengan cara au bain marie [diletakkan di atas loyang yang sudah diisi air] selama 90 menit.<br />angkat, dinginkan di suhu kamar, hingga benar-benar dingin.<br />Kocok whipped cream dan gula pasir hingga kental, oleskan di atas cheese cake, lalu bekukan dalam kulkas selama 4 jam.<br />Keluarkan, ratakan selai blueberry di atasnya, hias sesuai selera.<br />potong2, sajikan. </p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com5tag:blogger.com,1999:blog-1475116423168232892.post-17886535594773613342007-04-30T10:22:00.000-07:002007-05-01T20:34:46.382-07:00Lumpia Semarang<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwAA91zf39J0rycW2AK3BsJ5gfbvHhYYzp2KOYNKXsHbcRB9xFsZlTLyG9hR2vyc_WADyhz4pjTxLvDwqWdtOADfZOaV3bJF2oX0v-IvvKkX089lMpD-sIVaXlcnTAn9QbyKMwDzvx_8/s1600-h/478598386_518a23843a.jpg"><img id="BLOGGER_PHOTO_ID_5059801504237907810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwAA91zf39J0rycW2AK3BsJ5gfbvHhYYzp2KOYNKXsHbcRB9xFsZlTLyG9hR2vyc_WADyhz4pjTxLvDwqWdtOADfZOaV3bJF2oX0v-IvvKkX089lMpD-sIVaXlcnTAn9QbyKMwDzvx_8/s400/478598386_518a23843a.jpg" border="0" /></a><br />I was wandering through the wet Pasar Tekka in Little India when I spotted those bamboo shoots. They were already julienne-sliced and were young too! Still soft and juicy, just nice to make <em>Lumpia Semarang</em> filling.<br /><p>If there's one thing that I don't like about bamboo shoots is their smell. They got pungent smell which can't be fully omitted. The only thing I could do to reduce the smell is to cook them in water two or three times (change the water, of course). I'm not sure whether they still got nutrition value after that :))<br /></p><p>The original Lumpia Semarang is more of a sweet, rather than a savory snack. The filling, and the sauce. Sometimes I'm overwhelmed by its sweetness. But that's what makes it, actually. Usually I just make saltier version of it. As much as I have a sweet tooth, I dont want things to be too sweet .</p><p>Here are some fun facts about Lumpia Semarang I just found out:</p><p>It was created by a Chinese immigrant in Semarang ( I thought so!) and was introduced as snack at GANEFO Olympics in Semarang during Presiden Sukarno's era. The word 'lumpia' was from the word 'Olimpiade'. Lumpia,olimpiade....creative, isn't it. <em>(Khas orang endonesa yang suka plesetan :))</em></p><br /><p align="center"><strong>Lumpia Semarang (from Femina Primarasa)</strong></p><br /><p><em>200g bamboo shoots</em></p><br /><p><em>150g prawns, shelled and finely sliced</em></p><br /><p><em>75g chicken fillet, cooked, sliced</em></p><br /><p><em>50g dried shrimp (ebi)</em></p><br /><p><em>4 cloves garlic, finely sliced</em></p><br /><p><em>8 onions, finely sliced</em></p><br /><p><em>4 sprigs of onion springs, finely sliced</em></p><br /><p><em>ready made popiah skin</em></p><br /><p><em><strong>Mix together (filling sauce):</strong></em></p><br /><p><em>2 tsp sesame oil</em></p><br /><p><em>1 tbsp salty soya bean sauce</em></p><br /><p><em>2 tbsp sweet soya sauce</em></p><br /><p><em>1/2 tsp white ground pepper</em></p><br /><p><em>1/2 tbsp sugar</em></p><br /><p><em>1 tsp salt</em></p><br /><p><em>For the sauce:mix, boil over low heat until cooked</em></p><br /><p><em>3 crushed cloves garlic, 25 g gula jawa, 1 1/2 tsp vinegar, 1 tbsp sweet soy sauce, 1 1/2tbsp tapioca flour, and 250 ml water.</em></p><br /><p><em>Garnish: Lokio, acar mentimun and chili padi kampong (rawit , coro endonesane)</em></p><br /><p><em>Heat 5 tbsp oil, stir fry garlic and onions until fragrant, put in prawns. After changed color, put in chicken, dried shrimps, and the filling sauce. Cook until the bamboo shoots are done.</em></p><br /><p><em>Put in onion springs. Remove from heat, set aside. Divide the filling into 12 parts. Put 2 tbsp of bamboo shoots filling in the popiah skin and roll. Glue with white eggs (water would do as well). Deep fry until golden brown. Serve with the sauce and garnish.</em></p><br /><p></p><br /><p><br /></p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-88870852273086810702007-04-16T11:03:00.000-07:002007-05-01T19:43:57.237-07:00Churros<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLXEkYm2nqlMf-4oN6_MgB1gvmj7rCIzPAAf_cQ7c5CJxVMs1mBr3-AjRybUmJYCqGc73lk-_62mFbHYMDZj_5efxK4g1WTo59YSWrKr1OA_eWP4gr8euzN4WHSghMv-rApG70RmqOAg/s1600-h/Rotation+of+Resize+of+DSCF0934.JPG"><img id="BLOGGER_PHOTO_ID_5059788400292687682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLXEkYm2nqlMf-4oN6_MgB1gvmj7rCIzPAAf_cQ7c5CJxVMs1mBr3-AjRybUmJYCqGc73lk-_62mFbHYMDZj_5efxK4g1WTo59YSWrKr1OA_eWP4gr8euzN4WHSghMv-rApG70RmqOAg/s400/Rotation+of+Resize+of+DSCF0934.JPG" border="0" /></a><br /><p>Churro is a fried dough pastry based snack originated in Spain. It is called churro due to its similarity to shape of the horns of <em>Churro</em>, one of the breed sheep reared in the Spanish grassland. It often sold as street snack and served as breakfast in Spain.<br />In my house, I call it '<strong>reluctant</strong>' snack because I never deliberately make churros. I only make them when I got small portion of leftover choux pastry dough I'm too lazy to bake. I thought, why waste more electricity with my big-consuming-electricity oven :)), so I just grab a star tip and form the dough right in the fry pan.<br /></p><p>Sieve icing sugar all over fried churros and a bit of cinnamon -heck yes I am a big fan of this spice-. With that you already have a sumptuous snack. Light airy fried pastry with sugar and cinnamon dusting. But if you have more time and have a stock of cooking chocolate in the fridge, melt some and just dunk the churro in it. Gosh, why do I want churros now, in the middle of the night?<br /></p><p>The recipe, umm, I usually use my usual choux recipe. I think any choux recipe will do (too lazy to type one).</p><br /><p></p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com1tag:blogger.com,1999:blog-1475116423168232892.post-30376673453505730232007-04-11T09:28:00.000-07:002007-05-01T19:42:19.420-07:00Barbie Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFlDA8HY7Mk-Zjshe_0P5_QM9xdmEctHzIUR0hKonZ4TxNKwJ2j_5qk8xMbmFbLEOtx0PchDxNMEGuaNynyOgKP5rSNckNarh28542B6NJG4TAGt2Um3_eoDxBEFiKy2I94OaqIAgecQ/s1600-h/Resize+of+Rotation+of+DSCF0989.JPG"><img id="BLOGGER_PHOTO_ID_5059787983680859954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFlDA8HY7Mk-Zjshe_0P5_QM9xdmEctHzIUR0hKonZ4TxNKwJ2j_5qk8xMbmFbLEOtx0PchDxNMEGuaNynyOgKP5rSNckNarh28542B6NJG4TAGt2Um3_eoDxBEFiKy2I94OaqIAgecQ/s400/Resize+of+Rotation+of+DSCF0989.JPG" border="0" /></a><br />I've been wanting to make a Barbie cake. I think it is challenging in terms of decorating techniques. I always imagine Barbie wearing the royal princess kind of gown, full of ruffles and flowers all over. Making Barbie cake indeed is an opportunity to practice my ruffles:)).<br /><p>The base cake is Lapis Surabaya, 10 egg yolks for every layer. Only that I used bigger pan so the cake is thinner. For the Barbie gown is strawberry sponge cake. I made one batch of sponge cake recipe, but it turned out that the batter didn't enough to cover the pan, so I made another half of it. As the gown was quite heavy, about 2 kg,I was worried that the base cake couldn't hold the gown and sink. Luckily, it was allright.</p><p>For the butter cream, I used <a href="http://wilton.com">Wilton's</a> recipe. I am not a big fan of butter cream actually, probably because of the taste of the shortening. Wilton's butter cream was OK, the taste of the shortening was a bit covered by a big amount of confectioner's sugar. And what I really like about Wilton's butter cream is that the cream was stiff and it is not oily.</p><p>The birhday girl, Natasha, loves pink so pink is the main color. For the gown, I used tip no 104, for the ruffles and the plain garlands. There's one type of garland using tip no 16, the rest is open star, still using tip no 16<br /></p><p>What, you're not expecting a recipe, are you ? :))</p><br /><p></p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com1tag:blogger.com,1999:blog-1475116423168232892.post-77627125765185628502007-04-07T10:50:00.000-07:002007-05-01T19:40:33.428-07:00Cinnamon Cake With Chocolate Ganache<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTyUKUKNNR6zMMdJyGH2quDTrS-TtQB42WfS0F12LCHhGo_oOVcLxVH7WuZ6YTWjq9Zw2qTICtrH8wKZA9Mebm5B61m___DLrc7CJ_ZN0mCdf4YE6w18mOuheP2Ls24KZ8Fqwlo1obtw/s1600-h/DSCF0907.JPG"><img id="BLOGGER_PHOTO_ID_5059787635788508962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTyUKUKNNR6zMMdJyGH2quDTrS-TtQB42WfS0F12LCHhGo_oOVcLxVH7WuZ6YTWjq9Zw2qTICtrH8wKZA9Mebm5B61m___DLrc7CJ_ZN0mCdf4YE6w18mOuheP2Ls24KZ8Fqwlo1obtw/s400/DSCF0907.JPG" border="0" /></a><br /><div align="left">You could never go wrong with chocolate and cinnamon. They go along perfectly well .. </div><br /><div align="left"></div><br /><div align="left">This is my favourite butter cake recipe. Normally I prefer sponge cake than butter cake. But this one is an exception, even my hubby who is not really a cake fan, likes this.</div><br /><div align="left">The recipe is mbak Fat's basic butter cake recipe. Instead of spreading the cinnamon powder all over the baked cake, I practically put the cinnamon powder into the batter so I could get more 'cinnamony' flavour. And yes it is cinnamony alright. It is good even without the chocolate ganache. But if you want a little something extra to go with your cinnamon cake, chocolate is the perfect pairing.</div><br /><div align="center"><br /><strong>Cinnamon Cake (Fatmah Bahalwan)<br /></strong>120gr mentega<br />½ sdt vanili<br />250 g gula pasir<br />2 butir telur<br />200 g tepung terigu<br />1 sdt Baking Powder<br />150ml susu segar<br /><br />Bahan pelengkap:Gula bubuk dan bubuk kayu manis secukupnya<br /><br />Cara membuat:<br /><br />Kocok mentega, gula, vanili hingga mengembang dan pucat. Masukkan telur, kocok lagi hingga tercampur rata dan mengembang.<br />Masukkan tepung dan susu secara bergantian, sambil diaduk hingga rata.<br />Oven hingga matang (lebih kurang 30 menit untuk loyang kotak 22 cm, tinggi 3-4 cm).<br />Angkat, dinginkan. Taburi gula bubuk dan kayu manis, potong-potong. </div><br /><div align="center"></div><br /><div align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/461658320/"><img height="240" alt="Rotation of Resize of DSCF0897" src="http://farm1.static.flickr.com/168/461658320_b2a07b0353_m.jpg" width="179" /></a></div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-19753555379957723712007-04-07T10:49:00.000-07:002007-05-01T19:36:47.723-07:00Sambal Tumis Tempoyak Udang<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnHoZXHJLU8pn7db56utMsGtBrsoN74IpGpFE7SyhUK4OJtGrv41_IhWwWbefZknPAf4p5coey-kxLocM__CY9_svF8KjwdgnNyhX2WXnNDyVgI6wuscp4-dcqhAzaQmPWAPif0m0aM4/s1600-h/Rotation+of+Resize+of+DSCF0914.JPG"><img id="BLOGGER_PHOTO_ID_5059750613170417362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnHoZXHJLU8pn7db56utMsGtBrsoN74IpGpFE7SyhUK4OJtGrv41_IhWwWbefZknPAf4p5coey-kxLocM__CY9_svF8KjwdgnNyhX2WXnNDyVgI6wuscp4-dcqhAzaQmPWAPif0m0aM4/s400/Rotation+of+Resize+of+DSCF0914.JPG" border="0" /></a> <em>Tempoyak</em> is condiment made from fermented durian. Originated in Sumatra, <em>tempoyak</em> also popular among Malays in Malaysia and Singapore.<br />Tempoyak usually made into <em>sambal,</em> combined with <em>petai</em> and <em>ikan teri/bilis</em>. <div><br /><p>To make the <em>tempoyak</em>, we need to take out the durian seed, put aside the flesh and pour a dash of salt onto it. Mix with fork and keep it in a clean glass jar for several days until a week.</p><p>Durian with salt sounds a bit strange to me. I couldn't imagine what it would be like until I accidentally lick the fork with a sexy gesture <em>a la</em> Nigella Lawson (<em>huehehe mungkin gak seeeh</em>). Heee...consider that possible, it actually taste good. Strange, but good. What can I say.</p><p align="left">I got the recipe from Malaysia's Appetite Magazine. Although it doesn't use onions, garlic, and galangal just like Indonesian stir-fry use to, but it doesn't lose spicey flavour. But if you want more flavour, feel free to add them. Next time I cook this, I will. </p><p align="center">I think this could be <em>kampong-</em>style one dish meal. It got veggie, prawns, and <em>sambal</em>. All you need is a plate of warm rice. Well that's if one plate is enough :))<br /><br /><strong>Sambal Tumis Tempoyak Udang</strong> </p><br /><br /><p align="center">5 dried chillies<br /></p><p align="center">2 fresh red chillies, sliced<br /></p><p align="center">3 tbsp oil<br /></p><p align="center">3 tbsp tempoyak<br /></p><p align="center">1 cup water</p><br /><p align="center">20 petai kernels<br /></p><p align="center">150g medium size prawns, shelled</p><br /><p align="center">1 cup pumpkin shoots or tapioca shoots, finely sliced</p><br /><p align="center">1/2 small turmeric leaf (daun kunyit) finely shredded<br /></p><p align="center">4 daun kaduk, finely sliced<br /></p><p align="center">2 daun cekur, finely sliced<br /></p><p align="center">Snip dried chillies into one cm lengths and soak in warm water for about 15 mins until softened. Drain the water then rinse chillies and dry. Pound dried and fresh chillies together to make a fairly fine paste. In a wok, heat oil and cook chilli paste over low heat until the oil starts to separate. Stir in <em>tempoyak</em> and cook for two to three mins before adding water. When the mixture boils, add <em>petai</em> and cook for two mins then add prawns, pumpkin or tapioca shoots and the shredded turmeric, daun <em>kaduk</em> and <em>daun cekur</em>. Cook until prawns are firm and the leaves wilted. Season to taste with salt.</p><br /><br /><p align="center"></p></div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-12259711852770693942007-03-30T12:25:00.000-07:002007-05-01T19:34:40.700-07:00Bubur Biji Salak (Sweet Potato Porridge)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jRBQ8HKBa3EhSYrllgClappN9h8Y2nSp_dRme6-xMOs8lcBIGax0UakUYcMvFD45LVhF91tCuxpKBeEaqBQfmbBvtKHeSrRinR_fehHygWFki0_G352gYlbuVOeVU8ZZ4GiodIhyphenhyphenmBw/s1600-h/DSCF0855.JPG"><img id="BLOGGER_PHOTO_ID_5059786007995903762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jRBQ8HKBa3EhSYrllgClappN9h8Y2nSp_dRme6-xMOs8lcBIGax0UakUYcMvFD45LVhF91tCuxpKBeEaqBQfmbBvtKHeSrRinR_fehHygWFki0_G352gYlbuVOeVU8ZZ4GiodIhyphenhyphenmBw/s400/DSCF0855.JPG" border="0" /></a><br /><p align="left"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/439813524/"></a></p><br /><p align="left"></p><br /><p align="left">Making this dessert brings my childhood memories. I used to help shaped the sweet potato --mouth-watered,still fasting-- during fasting month afternoon. It was not that fun, as far as I recall, because I got my palms all sticky after that. But imagining what it would be like after it is done really helped the process. </p><br /><p align="left">After having some sips of warm sweet tea, this is definitely my favourite break-fast dish!<br /></p><p align="center"><strong>Bubur Biji Salak (resep Yasaboga)</strong></p><br /><p align="center">1 kg sweet potatoes, steamed, peeled, and divided into 4 parts<br />125 tapioca/sago flour</p><p align="center">1/2 tsp salt<br /></p><p align="center">900ml water</p><br /><p align="center">200 gr brown sugar/gula jawa/melaka</p><br /><p align="center">2 tbsp granulated sugar</p><br /><p align="center">3 pandan leaves</p><br /><p align="center">1 tbsp tapioca flour diluted with a little water</p><br /><p align="center"><strong>For the coconut milk sauce</strong></p><br /><p align="center">350 cc thick coconut milk<br /></p><p align="center">1/2 tsp salt</p><br /><p align="center">1 pandan leaf</p><br /><p align="center"><strong>Method:</strong></p><br /><p align="center">Take 3/4 part of sweet potatoes, mix with tapioca flour and salt, knead until even and form into oblong pellets.</p><br /><p align="center">Boil water, and <em>gula jawa/melaka </em>and granulated sugar and pandan leaves, put in pellets and cook until they float. Add the remaining 1/4 part mashed sweet potatoes and tapioca flour and stir.</p><br /><p align="center">Remove from heat, serve in bowls and pour thick coconut milk sauce on top.</p><br /><p align="center">Coconut milk sauce: cook coconut milk with salt and pandan leaf, stirring on low heat untul the mixture boils.</p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-65791132501326455102007-03-30T11:58:00.000-07:002007-05-01T19:31:00.749-07:00Pennylane Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EXy2nUQlHgm2kPhnz1B2Tvqosa1eMu0l-ZrpSKQ53NUGzfbM-dLiOyVRgreak1qCxSXU7McQ2oh3A8YcAzmVBCrCOidq5e4I6kxKjk9K7rBStmpS8A4HbZZ6n0T_ErYHxOx6VIDBizc/s1600-h/DSCF0741.JPG"><img id="BLOGGER_PHOTO_ID_5059785213426953986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EXy2nUQlHgm2kPhnz1B2Tvqosa1eMu0l-ZrpSKQ53NUGzfbM-dLiOyVRgreak1qCxSXU7McQ2oh3A8YcAzmVBCrCOidq5e4I6kxKjk9K7rBStmpS8A4HbZZ6n0T_ErYHxOx6VIDBizc/s400/DSCF0741.JPG" border="0" /></a><br /><p align="left"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/439791263/"></a></p><br /><p><br />These brownies was once the talk of the town, well, in <a href="http://ncc-indonesia.com">NCC</a> town that is. <a href="http://pennylanekitchen.blogsome.com">Riana</a>, who shared the recipe, claimed this as her 'killer' brownies. And yes, she's right. I have been trying so many brownies recipes and so far, nothing beats this. The texture is dense but not too fudgie. Crisp in the outside and sort of chewy in the middle.</p><br /><p>Making brownies was my first baking experiment back then when I was still in school. It is easy, like not making sponge cake which might sounds intimidating. The failure percentage in making brownies is only 2%, I guess :)). If you do it exactly as instructed in the recipe, you will get those addictive bars. Even if somehow you failed, I guarentee, they still taste good anyway.</p><br /><p>The recipe is in <a href="http://www.ncc-indonesia.com/buku.html">NCC's</a> book. So go get one :))<br /></p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-27017220938040602972007-03-30T11:37:00.000-07:002007-05-01T19:27:35.273-07:00Bread Fritters With Banana and Chocolate Stuffed<p align="left"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/439791321/"></a></p><p align="center"><a href="http://www.flickr.com/photos/sweettooth/439791321/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/184/439791321_0fc8b99183_m.jpg" width="180" height="240" alt="DSCF0795" /></a><br /></p><p align="left"><br />I'd say, Indonesians are quite creative in inventing foods, especially snacks. Back in early 2000, hawkers in the streets were selling <em>piscok= pisang coklat</em> (fried banana and chocolate wrapped in a crepe).<br />Well this is an adaptation of <em>piscok</em>. The crepe is subtituted by bread, and the chocolate rice is subtituted by cooking chocolate.<br />Very easy to make, a good companion for an evening coffee.<br /></p><div align="center"><strong>Bread Fritters with Banana and Chocolate Stuffed</strong></div><div align="center"><strong></strong></div><div align="center"><strong></strong></div><div align="center"><strong></strong></div><div align="center">4 slices of bread,trim the brown skin and flatten slightly with a rolling pin</div><div align="center">2 bananas, peel and halve lengthwise</div><div align="center">30 gr cooking chocolate, roughly chopped</div><div align="center">1 egg, lightly beaten</div><div align="center">1/2 tsp vanilla powder (optional)</div><div align="center">flour for dregding</div><div align="center">oil for fying</div><div align="center"></div><div align="center"></div><div align="center"><strong>Method</strong>:</div><div align="center">Mix egg with vanilla. Dip each bread into egg mixture and place a slice of banana on one end of the bread. Put some chocolate along the length of the banana. Roll up the bread into a tight roll.</div><div align="center">Dregde in cornflour and deep fry untill golden brown.</div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-18987450430693236432007-03-14T11:09:00.000-07:002007-05-10T07:51:44.108-07:00Fish Curry With Brinjals and Pineapple<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhh8J___ghnLlTaWN8rMp6fnvCrjx0Ni82kZG2jxzNYiQViRoYgsQohksOcGrFMkNpVjTIJupi4P07ZWqoF4tw0MdeSsXzAQEYFh1JcpGwZUmy37RyetMNhK-YZ_xiome3iNxvcMD4xE/s1600-h/409807411_9c8f443ca4[1].jpg"><img id="BLOGGER_PHOTO_ID_5062944604254793602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhh8J___ghnLlTaWN8rMp6fnvCrjx0Ni82kZG2jxzNYiQViRoYgsQohksOcGrFMkNpVjTIJupi4P07ZWqoF4tw0MdeSsXzAQEYFh1JcpGwZUmy37RyetMNhK-YZ_xiome3iNxvcMD4xE/s400/409807411_9c8f443ca4%5B1%5D.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3_RFLuc2XUWCcm-xwlIQDB2TMCpdBinP6h6EHf6bqtiCHB0J8Yfl5FV1z6TWRbRPq7vhgjNM8E7A-j-A5oNJBRhR8IkBKp_LwPfcVM5-kklEwL9SEhlJsbmKRfrRrYlN-D5ive6bNHc/s1600-h/Rotation+of+Resize+of+DSCF0915.JPG"></a><br />As long as I could remember, I never liked curry when I was younger. I just thought it tastes so heavy because of the thick coconut milk and all the spices.<br /><br /><p>When I got married and moved to Singapore, I fell in love with Indian cooking, surprisingly, despite the strong aroma and heavily flavoured dishes. <em>Masala, tandoori</em>, any kind of curry,even the sickly sweet dessert <em>gulab jamun</em>...you name it I like it...haha...greeedy greedy me.<br /></p><p>I never had a courage to cook Indian food though, mainly because I didn't familiar with the spices. Fenugreek, mustard seeds, saffron..not sure what is what. Plus I am worried that the food will taste weird, y know those times when you had such an enthusiasm to try out a new recipe but it turned out to be a big failure and all the sudden you feel like catastrophe moved into your kitchen :0<br /></p><p>But I feel I have to try to cook curry since my four year old loves curry very much. Often, when he gets home from school and pass through our Indian neighbour's house, he smells curry and says ...I want curry...! And we always end up getting some in the nearest hawker center. That happens many time.</p><p>So enough is enough :), I have got to learn to make curry. After borrowing Indian cooking books from the library and educating myself a bit, finally, tatata-daa..I'm cooking curry!</p><p>I found this recipe from Malaysia's Female Appetite Magazine. Avoiding any mishap, I followed the exact (well sort of) amount and ingredients stated in the recipe. I found this is a good method for first timers, works every time with me.<br /></p><p align="left">The curry doesn't taste that heavy, thanks to the tamarind juice that makes it lighter. And the addition of brinjals and pineapple chunks makes the curry more complete. Next time my son wants curry, mommy's ready to cook :))..<br /><br /></p><br /><br /><p align="center"><br /><strong>Fish Curry with Brinjals and Pineapple </strong></p><br /><br /><p align="center">650 gr siakap fish</p><br /><br /><p align="center">1 medium onion, finely chopped</p><br /><br /><p align="center">3 cm ginger, chopped</p><br /><br /><p align="center">1 tsp fennel seeds</p><br /><br /><p align="center">1 tsp cumin seeds</p><br /><br /><p align="center">1 tsp mustard seeds</p><br /><br /><p align="center">1 tsp fenugreek</p><br /><br /><p align="center">2 tsp tamarind mixed with 1 cup water and strained</p><br /><br /><p align="center">2 sprigs curry leaves</p><br /><br /><p align="center">2-3 tbsp fish curry powder</p><br /><br /><p align="center">1/2 tsp turmeric powder</p><br /><br /><p align="center">1 tsp chilli powder</p><br /><br /><p align="center">2 tomatoes, diced</p><br /><br /><p align="center">2 chillies, sliced</p><br /><br /><p align="center">2 cups water</p><br /><br /><p align="center">2 small brinjals, sliced</p><br /><br /><p align="center">3 sliced of pineapple cut into 1 cm rings and diced</p><br /><br /><p align="center">3/4 cup thick coconut milk</p><br /><br /><p align="center">juice of 1/2 lemon</p><br /><br /><p align="center">salt to taste</p><br /><br /><p align="center">Garnishing</p><br /><br /><p align="center">diced tomatoes, diced pineapple, corianderleaves and spring onions</p><br /><br /><p align="center">In a deep pot, heat oil and saute onion, ginger, garlic, fennel seeds, cumin seeds, mustard seeds and fenugreek until frangrant. Add tamarind juice, curry leaves fish curry powder, turmeric powder, chilli powder, tomatoes, red chillies and water, and bring to a slow boil. Add brinjals after 10 mins. Add the fish chunks and simmer until the fish is cooked. Add the diced pineapple and coconut milk. and bring to a slow boil. Pour lemon juiice and season with salt. Garnish with tomatoes, pineapple, coriander leaves and spring onions,</p><br /><br /><p align="center"></p></div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-47193020827884083802007-03-14T11:05:00.000-07:002007-05-01T18:31:16.007-07:00Putu Mayang<p align="left"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/409688057/"></a></p><div align="center"><em></em></div><div align="left"><em></em></div><div align="left"><em></em></div><div align="center"><a href="http://www.flickr.com/photos/sweettooth/409688057/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/153/409688057_a068aaaf3d_m.jpg" width="240" height="180" alt="DSCF0641" /></a></div><div align="left"><em></em> </div><div align="left"><em>Putu mayang,</em> as it is called in Central Java, is called <em>Petulo</em> in East Java. It is one of Javanese traditional desserts. Made of steamed rice flour mixed with hot water and shaped like teenie tiny noodle. What makes it special is the sweet sauce made of coconut milk with brown sugar/<em>gula jawa</em>/<em>gula melaka</em>.</div><div align="left">So the plain taste yet enchanting shape of <em>putu mayang</em> combined with the sweet sauce, they're just perfect for my cup of tea pairing.</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">It takes an hour to steam the glutionous flour, and after the dough is shaped, it will take around 20 mins to get them done. But I have to go several batches because the steaming pan couldn't fit them all in once. I don't really like that part though, so time consuming and full of hassle.</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">I remember one time when I made <em>putu mayang</em> late at night while watching <span style="font-size:0;">the-oh-so-fine</span> Wentworth Miller and his con buddies escaping from jail in Prison Break series. I guess I must thank him for making that particular late-at-night-<em>putu mayang</em>-making- bearable.</div><div align="left">Now I dont know who or which is yummier, Wentworth or my <em>putu mayang :))</em>. </div><div align="left">But one thing for sure, the next episode of Prison Break, I'd rather sitting in the couch with hubby,eating brownie (or two) with a cup of coffee.</div><div align="left"></div><div align="left">Don't be discouraged with my writing though. If you are an Indonesian dessert lover, you should try this one. The outcome worth all the hassle.</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="center"><strong><span style="font-size:130%;"><em>Putu Mayang</em> aka <em>Petulo</em></span></strong></div><div align="center"><strong></strong></div><div align="left"></div><div align="center"><strong></strong></div><div align="center"><strong>What you need</strong>:</div><div align="center">For putu mayang:</div><div align="center">250 gr rice flour</div><div align="center">550 ml boiling water</div><div align="center">1-2 tsp salt</div><div align="center">red and green food dyes</div><div align="center"></div><div align="center">For the coconut milk sauce:</div><div align="center">500 ml coconut milk from 1 coconut</div><div align="center">200 gr brown sugar, finely sliced</div><div align="center">1/4 tsp salt</div><div align="center">2 pandan leaves</div><div align="left"></div><div align="center"><strong></strong></div><div align="center"><strong>Method:</strong></div><div align="center"></div><div align="center">Line basket for steaming with a clean napkin, put in the dry rice flour, steam about 1 hour.</div><div align="center">Put the rice flour in a bowl. Pour boiling water on the rice flour, add salt and stir well.</div><div align="center">Allow to cool, then knead to a fine texture. Divide the dough into 3 parts to be dyed red, green, and one third to remain white.</div><div align="center">Put the dough in putu mayang mould and press into the desired form. Steam about 25 mins till done. Serve with coconut milk sauce.</div><div align="center"></div><div align="left"></div><div align="center">Coconut milk sauce:</div><div align="center">Place all ingredients in a saucepan and bring to boil, stirring constantly.</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-18600567863483340702007-03-14T11:00:00.000-07:002007-05-01T18:28:08.439-07:00Black Forest Cake<p align="left"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/409710222/"></a></p><p align="center"><a href="http://www.flickr.com/photos/sweettooth/409710222/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/161/409710222_060ccef8c6_m.jpg" width="240" height="180" alt="DSCF0695" /></a></p><p>This ever tempting cake is an example of German baking tradition. Originally called <em>Schwarzwaelder Kirschtorte, </em>Black Forest cake typically consist of three layers of chocolate cake filled with whipped cream and cherries between each layer.<br />These layers are topped with whipped cream, chocolate shavings and once again, cherries.</p><p>Traditionally the Germans spread <em>Kirschwasser</em> (some kind of liquor) in each layer. Rhum is often used outside of German, including Indonesia. </p><p>I remember the time when Black Forest cake was such a hit in Jakarta. Black Forest cakes were elegantly packed as exclusive gifts or served in Chrismast Eve.</p><p>Back in early 90s when I when I was in high school, American Hamburger (<em>AH, </em>as it was well known as) restaurant was one of the resto-bakery that served good -and affordable- Black Forest cakes. One of the reasons why, is the taste of the rhum. They used <span style="font-size:130%;">real</span> rhum (I asked the waiter myself if they used real or merely rhum essence). </p><p>Well I don't use any liquor anymore in my cakes . Good thing Phoon Huat has halal Rhum flavour, which is not bad either..so the black forest did not lose that 'zing' sensation of the liquor :)).</p><p>This is NCC's recipe. What so special about this recipe is, it is using cinnamon in the filling. It adds special flavour to the cake. </p><p align="center"><strong><span style="font-size:130%;">BLACK FOREST CAKE </span></strong></p><p><strong>Ingredients:</strong></p><p>8 eggs</p><p>60 gr chocolate powder</p><p>40 gr cornflour</p><p>100 gr flour</p><p>1 tbsp emulsifier</p><p>100 gr melted butter</p><p>200 gr sugar</p><p>1/4 tsp vanili powder</p><p>whipped cream</p><p>100 gr dark cooking chocolate</p><p>10 red cherries ( I used strawberries)</p><p>1 can of black cherry</p><p>2 tbsp of cornflour, mix with a little amount of water</p><p>1 tsp cinnamon powder</p><p></p><p><strong>Method</strong>:</p><p>Mix flour, choc powder and cornflour.</p><p>Beat eggs, sugar and emulsifier until thick, sieve flour into the batter. Mix with rubber spatula.</p><p>Mix in melted butter. Bake.</p><p>For the filling:</p><p>Sieve and seperate black cherries from the water. Cut into halves.</p><p>Bring cherry water into slow boil, beat in cornflour and cinnamon powder. Boil it again.</p><p>Put inside halved cherries, bring to boil again. Remove from the stove and cool off.</p><p><strong>Finishing</strong></p><p>Cut the cake into 3 layers horizontally, spread each with simple syrup.</p><p>Put one layer, spread it with black cherries, whipped cream. Put the other layer, fill with black cherries and whipped cream, put the last layer on the top.</p><p>Spread all the surface with whipped cream, decorate with chocolate shavings and red cherries. Enjoy!</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/409710223/"><img height="240" alt="DSCF0702" src="http://farm1.static.flickr.com/152/409710223_be06ca6923_m.jpg" width="180" /></a></p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-71453254513144590182007-01-17T10:01:00.000-08:002007-05-01T18:23:26.239-07:00Creme Caramel<p align="left"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/360669170/"></a></p><p align="center"><a href="http://www.flickr.com/photos/sweettooth/360669170/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/152/360669170_065ca43476_m.jpg" width="240" height="180" alt="2007_01170176" /></a><br /></p><span style="font-size:100%;"></span><p align="left"><span style="font-size:100%;">Another variant of custard dessert. </span></p><p><span style="font-size:100%;">What so good about creme caramel is the <strong><em>super fine</em></strong> texture and the creamy sensation inside. It is so smooth it melts in the mouth.<br />When made the caramel, I was a bit nervous , worried that the sugar would burnt. But it turned out nice actually, it was like a lovely pond of dark toffee caramel. </span></p><p><br /><span style="font-size:100%;">I used Femina's recipe for this creme. Yup,I am such a fan of Femina's recipes. They are so <span style="color:#000000;">reliable</span><span style="color:#000000;">. My mom has been collecting their recipes since late 70's. She gave em to me, and thankfully I've never stumble upon a lousy recipe until now.</span></span></p><p><span style="font-size:100%;">My only complaint about their recipes is, for sweet meals ;whether desserts,cake or snacks, well i'd say they're not sweet enough. Not that a have a sweet tooth though . But really, this recipe for instance, I think more sugar should be better.</span></p><p><span style="color:#000000;">Back to the caramel, I found the caramel a bit bitter. I don't know if lemon or lime juice works to counter the bitterness -I read another recipe using the juice. </span></p><p><span style="font-size:0;"></span></p><p align="center"><span style="font-size:130%;"><strong></strong></span></p><p align="center"><span style="font-size:130%;"><strong>Creme Caramel</strong></span></p><p align="center"><span style="font-size:0;">You will need:</span></p><p align="center">175 gr sugar</p><p align="center">50 ml water</p><p align="center">2 egg yolks</p><p align="center">4 eggs</p><p align="center">50 gr sugar</p><p align="center">600 ml milk</p><p align="center">1/8 tsp vanilla powder</p><p align="center"><strong>For the caramel</strong>:</p><p align="center">Put the sugar and 1 tbsp of water in a saucepan and place it over a medium heat until it melts and turns to brown-yellow color. Add the rest of the water, give it a little shake until they all melt. Remove the pan from heat. </p><p align="center">Now that you got your caramel, pour it into souffle dish or whatever you're using I don't really care :p. Put them aside.</p><p align="center"><strong>For the custard</strong>:</p><p align="center">Whisk eggs and sugar until combined. Add milk and vanilla powder, and stir again. Strain and put the custard into the souffle dish already filled with caramel. Leave it for 30 mins.</p><p align="center">Place the souffle dish in the roasting tin and pour in hot water 1/3 of the way up the dish. Put them in preheated oven (200C) for 50 mins or until done. Serve chilled.<span style="color:#000000;"><br /></p></span><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/360669166/"><img height="180" alt="2007_01170173" src="http://farm1.static.flickr.com/161/360669166_8a69aaa9bf_m.jpg" width="240" /></a></p><p></p>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-12752189562625887742007-01-17T09:55:00.000-08:002007-05-01T17:33:13.940-07:00Custard Filled Choux Pastry<img id="BLOGGER_PHOTO_ID_5059754049144254178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcI-fqWZQdkX3uNotLPoPkoawouWi-B0T_Z91HCgEYM1g4GQtvkZACnox-d5wBII-sZ4ORS-D5JP2OV-gmEEOJCsdfU4KzdFGPCsnmT44TJsfCN9USCj4TivjpI9PoFPbY7LtYBQow4s/s400/DSCF0829.JPG" border="0" /><br /><div><div align="left">The basic recipe for this is callled <em>pate a choux</em> in French. <em>Pate a choux</em> can be used in so many ways such as <em>profiteroles, croquembouche, eclairs</em>, and many more.<br />Every single one of them has a story to tell; how they were made, why they were made in such a way, and in what occasions they were served.<br />I think this is one of the reasons why French are <strong><span style="font-size:130%;">true gourmets</span></strong>. They just never stop exploring with food.<br /><br />In Indonesia, choux pastry is called <em>kue soes or soesen</em>. A very popular hours d'oeuvre introduced by the Dutch during their period of colonization in East Indie.<br />While the original <em>pate a choux</em> usually filled with cream, <em>koe soes</em> is filled with custard, a blend of milk, egg yolks, sugar and a dash of flavouring thickened with heat.<br />The light, crispy shell of choux pastry combined with not-so-sweet custard, oh my, they just make a perfect couple.<br /><br />In shaping the choux, I prefer using plain tip instead of shaping them like flowers with star tip. From what I experienced is, the choux dough will crackle and bloom more gorgeous that way, just like cabbages.<br />Choux pastry are suppose to look like cabbage (choux literally means cabbage in French), well that's what they say... But it really depends on your preference whichever you want to shape it.<br /><br />The recipe is from old magazine of Femina. I am so used to the taste of this choux pastry. Although I tried many other recipes, I always come back to this one. It reminds me of my mom's baking.<br />The choice of flour used depends on own's preference. Many say high protein flour is better to make stiffer skin, the other -like myself- choose all purpose flour, since high protein flour leaves kinda 'sticky' taste to the tongue. But again, it's your call.<br /><br /></div><strong></strong><br /><div align="center"><strong>Kue Soes<br /><br /></strong>For the skin:<br />200 ml water<br />150 gr margarine<br />125 gr flour<br />1/4 tsp salt<br />4 eggs<br /><br />Boil the water and the margarine in a pan. Lower the heat and put the flour and salt altogether. Stir with wooden spoon until the dough becomes thick.<br />Remove the pan from the stove and cool off the dough, or at least until the hot steam vanished.<br />Beat the eggs into the dough, one at a time with a mixer or whisk.</div><br /><div align="center">Pipe into shapes onto lightly greased pan.</div><br /><div align="center">Put the pan into pre-heated oven (oven must be at least 200C) and allow to bake for about 25 mins. And people...please.. <strong>do not, </strong>I repeat... <strong>do not </strong>open your oven door unless you want your choux deflated successfully -quite a drama queen, aren't I?</div><br /><div align="center"></div><br /><div align="center">For the custard:</div><br /><div align="center">3 egg yolks</div><br /><div align="center">200 gr granulated sugar</div><br /><div align="center">750 cc milk</div><br /><div align="center">20 gr flour</div><br /><div align="center">80 gr cornstarch</div><br /><div align="center">1/2 tsp vanilla powder</div><br /><div align="center"></div><br /><div align="center">Femina's method to make custard is a bit complicated. I never bother trying it. I usually whisk all the ingredients altogether until they are just incorporated and cook them in lower heat until thickened. Do not forget to stir, girl..</div><br /><div align="center"></div><br /><div align="center">To serve</div><br /><div align="center">Cut the pastry in the middle and put in the custard with a spoon or triangle plastic.</div><br /><div align="center">Finally, bon appetite!</div><br /><div align="center"></div><br /><div align="center"></div><br /><div align="center"></div></div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-70752067518451008362007-01-17T09:54:00.000-08:002007-05-01T17:20:10.093-07:00Kedondong Stew<p align="left"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/360669160/"></a></p><p align="center"><span style="font-family:verdana;"><br /><a href="http://www.flickr.com/photos/sweettooth/360669160/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/139/360669160_2e1a789bbc_m.jpg" width="240" height="180" alt="2007_01170166" /></a><br /></p></span><p align="left"><span style="font-family:verdana;">In one get-together event, a lovely friend brought some kedondongs from Malaysia. For a while I was thinking of making <em>rojak</em>, tropical fruits cut out in bite size and served with peanut sauce. </span><br /><br /><span style="font-family:verdana;">But then I remember I got this kedondong stew recipe from <em>Femina</em> I have been wanting to try.<br /></span><br /><span style="font-family:verdana;">It is a unique mixture of sweet-sourly fruit with sweet, spicy, and semi-thick soup. </span><br /><span style="font-family:verdana;">Did I say spicy? Yup, it is spicy alright.</span><br /><span style="font-family:verdana;">The spicy flavour comes from <strong><span style="font-size:130%;">cloves</span></strong> and my favourite spice in the whole world, <span style="font-size:130%;"><strong>cinnamon</strong></span>.</span><br /><span style="font-family:verdana;">The cloves give warm kind of hot effect while cinnamon gives a lovely aroma and y know, that strange but heavenly taste I even could not describe.</span> </p><p align="left"><br /><span style="font-family:verdana;">Just yesterday I stumble upon a recipe in one of Chef Wan's book, it's called <em>Pere Cotte Con</em> or Alloro Fragrant Pear. Instead of kedondong, it is pear they're using. The recipe is similar, only that the latter uses orange juice, limerind and vanilla essence in addition. </span><br /><span style="font-family:Verdana;">Maybe next time I try the pear. But for the review of this recipe is:good good good!</span><br /><br /></p><div align="center"><strong><span style="font-size:130%;"><span style="font-family:verdana;">Kedondong Stew <span style="font-size:100%;"><em>aka</em></span> <em>Setup Kedondong bo</em></span></span></strong></div><div align="center"><span style="font-family:verdana;">(best served chilled)</span></div><div align="center"><em><span style="font-family:verdana;"></span></em></div><p><span style="font-family:verdana;"><strong></strong></span></p><p><span style="font-family:verdana;"><strong>You will need</strong> :</span><br /><span style="font-family:verdana;">10 kedondongs</span><br /><span style="font-family:verdana;">1000 ml of water</span><br /><span style="font-family:verdana;">350 grams of sugar</span> </p><p><span style="font-family:verdana;">4 cloves</span></p><p><span style="font-family:verdana;">1 stick of cinnamon</span><br /><span style="font-family:verdana;">1 tablespoon of cornstarch</span><br /><span style="font-family:verdana;">water enough to soak the kedondongs</span><br /><span style="font-family:verdana;">1 tablespoon of salt</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">First off, peel kedondong and carefully cut to make a flower-like shape. Dissolve salt in water, and soak the fruit for about 20 minutes. Wash them thoroughly.</span><br /><br /><span style="font-family:verdana;">In a pan, bring water to boil, put the sugar, cloves and cinnamon and cook until sugar dissolves. After that put kedondong and cook for a while. </span><br /><span style="font-family:verdana;">Lastly, dissolve cornstarch in small amount of water and mix it well in the pan. </span><br /><br /></p><p><span style="font-family:verdana;">Again, they're best served chilled. So you might need to keep them in the fridge overnight before serving.</span></p><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"></span><br /><br /><br /><br /><span style="font-family:verdana;"></span>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0tag:blogger.com,1999:blog-1475116423168232892.post-38646392648611155982007-01-17T08:54:00.000-08:002007-05-01T16:47:43.218-07:00Cake Decorating<a href="http://farm1.static.flickr.com/160/360645032_a18ff5ed26.jpg"></a><span style="font-family:verdana;">I've been wanting to take cake decorating class. Looked over everywhere in Singapore if there's a class available but I couldn't find any.<br /><br />Sooo...when I got a chance to go to Jakarta last December, I took cake decorating class in </span><a href="http://ncc.blogsome.com"><span style="font-family:verdana;">NCC</span></a><span style="font-family:verdana;">.<br />I really enjoyed the class, not that I could get away from those little hands and feet for a while :)), but you know...it's something new, and surprisingly I'm not bad at it either.<br /><br />This is the first one. Roses everywhere. It should have been a basket full of colorful flowers. But I was not in the mood of having so many colors, so I just picked yellow and white. The roses, well they're not even close to the famous Wilton roses. But hey, I tried :D</span><br /><br /><br /><p align="left"><a title="Photo Sharing" href="http://www.flickr.com/photos/sweettooth/360645032/"><img height="375" alt="2007_01170089" src="http://farm1.static.flickr.com/160/360645032_a18ff5ed26.jpg" width="500" /></a></p><br /><span style="font-family:verdana;">Still yellow and white and done in a dummy cake with plain butter cream.<br />Learned to make garlands with small plain tip, pillars, cornelli lace, and another roses of course</span>.<br /><br /><p align="left"><a href="http://farm1.static.flickr.com/158/360645016_07409d75b1_b.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/158/360645016_07409d75b1_b.jpg" border="0" /></a></p><p></p><p><span style="font-family:verdana;">The cake below is full of decorating techniques. I just love the e-motion (shell) border, they give wonderful effect to the cake</span>.</p><p><a href="http://farm1.static.flickr.com/166/360645046_1f0b87c969_b.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/166/360645046_1f0b87c969_b.jpg" border="0" /></a><br /><span style="font-family:verdana;">This is another basket of flower. The basket done in the same way like the previous one only the vertical weave is using plain tip</span>. </p><p><br /><a href="http://farm1.static.flickr.com/131/360645026_19c622b777_b.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/131/360645026_19c622b777_b.jpg" border="0" /></a><br /><br /><span style="font-family:verdana;">After three days in a row learning basic techniques, at the last day everyone could decorate any way they want using real cake. This is what I was came up with.<br />Again, roses and rose buds arranged in such a way filling half the surface. I used shell as borders. I think they' re simple yet elegant.<br />For the garlands, first I used tip 48, after that tip 104. Almost forgot! I put cornelli lace on the space below the garland before putting the roses.<br />Hardly could see it but without the lace the cake will look 'empty'</span>. </p><p><span style="font-family:verdana;">I am not fully satisfied with the decorating, still need more and more practice to make the decorating smoother. But generally, it is not bad either isn't it ? :))</span></p><a href="http://farm1.static.flickr.com/124/360645038_4d3877fa5b_b.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/124/360645038_4d3877fa5b_b.jpg" border="0" /></a><br /><br /><br /><br /><br /><div><br /></div>sittahttp://www.blogger.com/profile/01844167562563202000noreply@blogger.com0