Chicken's Kitchen

Cheese Souffle

noreply@blogger.com (Mrs. Baasje) — Thu, 30 Jul 2009 20:31:00 +0000

KBB#12 Round up - Savoury Baking

Everything in a rush... need to make milk for my baby boy and cook this for light dinner. The result souffle a bit shrinking by time to setting the camera. The taste was very nice. Defenately cook it again.

Cheese Souffles
Source : the Perfect cookbook by David Herbert. Penguin book Australia Ltd 2003.

100 gr unsalted butter
½ Plain flour
300 ml milk
1 c grated cheddar cheese
2Tbs freshly grated parmesan
½ Dijon mustard
a pinch of cayenne pepper
4 eggs, separated

Preheat oven 190°C( 375F, gas mark 5). Grease and lightly flour ½ cup capacity souffle dishes/ ramekin.Melt the butter in a small saucepan over low heat. Add flour and cook, stirring constantly for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thicken and come to the boil. Allow to cool for 5 minutes.
transfer the mixture into a bowl and stir in cheddar, parmesan, mustard and cayenne pepper. Lightly beat the egg yolk and add into the cheese mixture. Mix well.
With elelctric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.Spoon the mixture into prepared dishes and bake for 20 - 25 minutes or until risen and golden. Don't be tempting to open the oven until the souffle have risen. Serves immediately.

Chicken Tagine

noreply@blogger.com (Mrs. Baasje) — Mon, 15 Jun 2009 17:20:00 +0000

Ayam masak di tajine

I just came back from holiday to Netherlands and germany and didn't have time to update my blog back then but my first dinner served with tagine in Grandcafe Tramhalte,Maastricht inspire me so much to do my own home cooking with tajine and the only excuse to update my blog. I heard from my husband that couscous in this cafe is the best his ever ate and specially homemade by the owner's it is not a ready one. the owner has been living in Marocco for years before moved back to Netherlands.
So we went there for dinner and to met a friend. Peter suggested me to try lamb but I ordered tagine with beef and couscous instead cos I don't like lamb smells and he ordered lamb sausage to company the tagine veggies..hmm delicious..I regret it why didn't order the same as he had...really good didn't smell at all and the couscous is really nice exactly how it suppose to be. it's worth to try !

I am amateur for tagine cooking but found that it's more like slow cooking methods in a terracotta pot. Marocco cuisine famous with tagine and other country like Tunisia, North Africa and Algeria also use the same pot.
Source for my Maroccan chicken tagine recipe from Keith Floyd is so delicious, the exact amount of ingredients was not mention so I must use my intuition and taste.

Category : Main dishes
Serves : 4 portions

Ingredients :
600 gr chicken portion ( I used chicken fillet)
half of onion ( I use red onion)
1 cloves garlic, bruised and finely chopped
2 tbsp olive oil
1 tsp cinnamon powder
1 tsp ginger powder ( I use 1 cm fresh ginger, finely ground)
¼ tsp turmeric
6 slices pickle lemon
10-15 threads of saffron
1 tbsp apricot jam
200 ml water
1 tsp tomato puree (mount tsp)
a dash of pepper
6-8 prunes
2- 3 tbsp blanched almond, toasted
1 tbsp sesame seeds, toasted
2 tbsp chopped coriander
1 tbsp chopped parsley

methods :

Glazed the onion in a hot tagine, add garlic and chicken. If using skinless chicken fillet need more olive oil. Brown the chicken, add cinnamon and all ingredients, stir and close with the tagine lid. Cooks until oily. Serves with couscous.

Ontbijtkoek

noreply@blogger.com (Mrs. Baasje) — Wed, 13 May 2009 08:44:00 +0000

KBB#11 Round Up

A spice bread or more close to cake if I may say is a traditional Dutch breakfast "Ontbijt" and also became Indonesian favourite traditional cake since this two countries had history relation. The different is in Indonesia we tend to serves ontbijtkoek in tea time instead of breakfast.

The lightweight low fat cake really nice with spread butter for breakfast or tea time. Simple ingredients with spices you can ground as strength level as you like contains cinnamon, cloves, dried ginger, mace even nutmeg or just buy ready mix Spekoek/ speculaas kruiden.
Recipe below is Indonesian style.

Sources : Kue-kue Indonesia, Yasa Boga-PT. Gramedia Jakarta, 2007.

125 gr palm sugar
5 egg yolks
3 egg whites

Mix and sifted :
125 gr flour 1 tsp cinnamon powder ½ tsp nutmeg ¼ sdt cloves 50 gr canarium nut, finely sliced( subtituted with almond slice, I used walnut)

Put eggs and palm sugar in a bowl and beat until fluffy. Sifted the dry ingredients and fold into the bowl. Pour over a greased and layered tin loaf with parchment paper. Oven for 25 to 30 minutes with temperature 180°C.

Caramel Pots with Minted Shortbread Sticks

noreply@blogger.com (Mrs. Baasje) — Tue, 31 Mar 2009 10:56:00 +0000

KBB challenge #10

Host by Dita and Lina. The making process was fine until the cookies slipped from my hand, broken in pieces only 4 cookies survive. I made shortbread half the recipe with 1 sprig mint..loves mint. I do like caramel so i made 1 recipe.

Source:Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Lobster Thermidor

noreply@blogger.com (Mrs. Baasje) — Tue, 31 Mar 2009 10:43:00 +0000

Category : First course
Serves : 2 persons
Lovely taste, simple and defenately cook it again.

Ingredient:
1 lobster, cook and cut lengthways
parmesan cheese, grated

Sauce :
1 tbsp butter
1 shallot, finely chopped
100 ml cream
1 tsp english mustard
1 tsp fresh chopped basil leaves
1 tbsp lemon juice
a pinch salt and pepper to taste

Methods :
remove any meat from lobster, claws and cut in pieces.
Put the butter in a pan, add shallot until soften. Add double cream, bring to simmer. Reduce the heat and add mustard, basil leaves, lemon juice, salt and pepper. Mix lobster meat with this sauce.
Preheat the grill, spoon the lobster into shell, sprinkle with parmesan cheese and place under preheat grill until golden brown, serves with salads.

Bitter Chocolate Pepermint Biscuits

noreply@blogger.com (Mrs. Baasje) — Mon, 10 Nov 2008 19:58:00 +0000

KBB #8

I am the host this time along with Rosmi but she couldn't make it so Arfie will help me. I hope can manage my busy time due to nursing my baby boy.

I made the biscuits last week and finishing today, kind a tricky during my baby take a nap...its not easy but i made it.

Bitter Chocolate Peppermint Biscuits

Source: Donna Hay for Canvas, NZ Herald.

185g butter, softened / 185g mentega, lunakkan (di suhu ruang)

1 cup caster sugar / 1 cup gula kaster

1 egg / 1 btr telur

2 cups plain flour / 2 cups tepung terigu

½ tsp baking powder / ½ sdt baking powder

1 cup icing sugar / 1 cup gula tepung

1 tsp peppermint flavouring / 1 sdt peppermint flavouring

2 Tbs water / 2 Tbs air

200g dark chocolate (70 per cent cocoa) / 200g dark chocolate (70 per cent cocoa)

1 cup cream / 1 cup krim

Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 56 minutes or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.

Aardbeien Vlaai

noreply@blogger.com (Mrs. Baasje) — Tue, 04 Nov 2008 13:54:00 +0000

Strawberry Vlaai
Category : Dessert/ Cake - fruit
Serves : Ø 20cm

Vlaai is a pastry made with combination flour and yeast, originally created in limburg Netherland. first time eat when I visited my sister in law Gee who lives there and already loves kersen vlaai, cherry pie in english.
I still waiting for the nice vlaai from Gee the nice vlaai recipe she ever ate, but didn't email her yet. I was so excited with the cherry trees along the way when we drove to her horse Lucas( I feel sorry that she will sell Lucas to a lil girl because of Lucas condition).
For now try my vlaai recipe.

Limburgse Vlaai Ingredients :
250 gr flour
80 gr butter
2 tbsp sugar
7 gr instant yeast ( 1 sachet)
100 ml warm milk
a pinch of salt

Strawberry filling:
400-500 gr fresh strawberries
80 - 90 gr sugar
2 spoonful corn flour/ maize flour

Topping :
icing sugar
whipped cream

Methods:

Knead all ingredients and rest for 1 hour, punch the dough knead for 5 minutes and roll out. Place the pie dough in a round greased baking tin. Add the filling and bake for 30 minutes with temperature 200°C or oven fan assist 180°C.

Cheese Biscuits

noreply@blogger.com (Mrs. Baasje) — Thu, 31 Jul 2008 10:50:00 +0000

KBB#6 : Cheese Biscuits

Hosts for this challenge are regina and Swi.
I almost didn't make it, was very busy these month and rush to hospital for blood check. Thanks God nothing to worry about and the most important thing I don't need to stay overnight...still waiting one blood check which has to repeat this friday. Hopefully normal.

Oh about this biscuits, very simple no need egg just matured cheese, I used old matured cheese "parmesan reggiano."

Source: Vogue Australia: Wine and Food Cookbook.

225g grated mature cheese
125g butter
125g flour
cayenne pepper to taste
sesame seeds

With finger tips, mix together cheese, butter, flour and cayenne pepper until mixture forms a mass. Butter a biscuit tray. Make small balls of the dough. Roll some in sesame seeds and press on tray, placing them fairly far apart as they will spread while cooking. (We have pressed walnuts on some of the biscuits and, for a colour contrast, some chopped pistachio nuts). Bake biscuits in pre-heated oven 180°C for 15 minutes. Store in an airtight container.

Donat Otomatis

noreply@blogger.com (Mrs. Baasje) — Fri, 25 Apr 2008 15:16:00 +0000

QUICK DONUT
Category : Dessert/Snack
Serves : approx. 20 donuts

Very old recipe that I believe almost everybody in Indonesia at that time had tried once. A non yeast donut if I may say it is not exactly donut but more less mixture fritter shaped into donut mould. The taste was nice though. I just can't stand to fry them one by one.

Ingredients :
250 gr baking flour
150 gr sugar
2 eggs
50 gr butter/ margarine, melted
200 ml warm milk(I use warm evaporated milk instead)

Tool :
Donut fritter mould

Methods:
Whisk the eggs and sugar until fluffy, add milk, flour and melted butter. Deep fry by pour the mixture into the donut fritter mould one by one. Non stick mould would be better otherwise deep the mould first before pour the mixture until formed and release from the form, don't forget to turn the other side.

banoffi Pie

noreply@blogger.com (Mrs. Baasje) — Thu, 24 Apr 2008 14:31:00 +0000

Round up #5 : BANOFFEE PIE

Challenge this May - June period is to make traditional English dessert. Surprisingly I got early bird for this challenge due to my movement to another place this weekend. Don't really know the oven condition there and also time for installing the internet connection which may take two to three weeks force me to asked early start.
I always love this dessert but in this recipe I reduce sugar for the pastry to one tablespoon consider the filling quite sweet.

Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

PASTRY
300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180°C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

FILLING
75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.

Ayam panggang Suwir oriental

noreply@blogger.com (Mrs. Baasje) — Thu, 24 Apr 2008 12:36:00 +0000

ORIENTAL BBQ CHICKEN
Category : Main course
Serves : 4 Persons

Many of us sometimes don't have time to cook so supermarket's food outlet would be the choice for something fast, the catching eyes show case not to mention the barbecue aroma seems to calling us and buy them. But when it comes to taste I think it need to modified, I found it tasteless where my hub already finish half way which I though he was so hungry...or I am being so fussy.

Ingredients :
1/2 bbq chicken, raughly shredded
1 tbsp cooking oil

oriental sauce:
1 tbsp honey
1 tsp 5 spices (ngo hiong)
1 tbsp light soy sauce
1 tbsp sweet soy sauce
1 tbsp Shao hsing wine
1 tsp sesame oil

Condiment:
cucumber
shredded spring onion lengthways

Methods:
Mix the oriental sauce. heat the pan and fry the bbq chicken until a bit crunchy. Add the oriental sauce, stir for 5 to 10 minutes. Serves with chinese pancake or bread.

Rujak Juhi

noreply@blogger.com (Mrs. Baasje) — Fri, 18 Apr 2008 09:42:00 +0000

INDONESIAN CALAMARI SALAD
Category : First course
Serves : 2 persons (big portion, 4 small portion)

Rujak juhi is a popular Betawi dish. The term Rujak( rojak) commonly found in Indonesian culinary is a fruit or vegetables salad where Juhi is salted cuttlefish.
Basically this salad being categorized as a main menu in lunch time and also because main ingredients quite heavy such as noodles, fried tofu, peanut sauce but can be for dinner too. I love rujak juhi and very easy to make, my hub favourite salad.

P.S. Salted calamari/ cuttlefish can be found in Asian grocery.

Ingredients :
fried salted calamari, shredded(as need)
1 egg noodle, poaches and drained
1/3 white cabbage, thinly shredded
fried tofu(as need)
cucumber, julienne slice (0.5 cm)
noodle crackers ( I use prawn crackers)

Peanut sauce :
50 - 75 gr peanut, fried
2 cloves garlics, fried with skin
2 red chillies, fried
50 ml water
1 tsp vinegar
a pinch of sugar
a pinch of salt

Methods :
Process all peanut ingredients in food proccessor or with pestle and mortar, bring to boil. Place the noodles in a plate, cucumber, cabbage, salted calamari, tofu, salted calamari again, peanut sauce and crackers.

Bola Pisang Goreng

noreply@blogger.com (Mrs. Baasje) — Wed, 16 Apr 2008 14:29:00 +0000

BANANA BALL FRITTER
Category : Dessert/ fruit
Serves :

Mummy favourite afternoon tea cake. Loves the taste and quite heavy to hold rumbling tummy way before dinner time.
I didn't pour lot of water because I need just like muddy flour not batter to keep the banana cubes glue together and still can see the cubis. By doing this the outside will be crispy and moist inside. Well, too much water will make the fritter flatten not ball shapes as the main idea to better taste.

Ingredients :
2 ripe plantain, cut in cubes
5 tbsp flour
3 tbsp rice flour
1- 2 eggs
2 tbsp butter, melted
few spoon water(not too much to make banana and flour glued together)
baking oil to deep fry

methods:
Mix together, use 2 spoons to make ball shape, deep fry until golden brown. Serves with mix butter and sugar.

Kerapu terbang

noreply@blogger.com (Mrs. Baasje) — Tue, 15 Apr 2008 08:47:00 +0000

Crispy butterfly Grouper
Category : Main menu
Serves : 1 - 2 Persons
Simple dinner nice and crispy to bones. Grouper tend to be salted fish in my city where I growth in South Sulawesi because its tenderness and very easy unfresh after catching.
Any sea fish can be deep fry like this crispy butterfly, mostly red snapper or farmed fresh water fish like gourami.

Ingredients :
1 grouper/ red snapper/ gourami, scalded and slice both sides
1/2 tsp coriander seed, toasted and ground
1/2 lime
salt
Cooking oil to deep fry

garnish:
Iceberg
shredded cabbage
slices tomato

Condiments:
Sambal bajak/ chilli paste sauce

Methods:
Rub the fish with ingredients, leave for 15 minutes. Deep fry in a very hot oil.
Serves in a plate.

Chocolate Swirl Meringue

noreply@blogger.com (Mrs. Baasje) — Mon, 31 Mar 2008 11:22:00 +0000

KBB #4 round up challenge

Host for challenge this period of march- April are Susi and Yohann a. Meringue not really my favourite this year because I need to be careful in sweets but as one of the member, I must participate so fresh fruit and non sugar cream will reduce the sweetness, preferred sour or plain fruits.

Recipe source : Taste. Makes 6 big size

4 egg whites
225 gr caster sugar
1 tsp corn flour
1 rounded tbsp cocoa powder
Thickened cream to serve

Preheat the oven to 150°C fanbake. Line a baking tray with baking paper. Put the egg whites and caster sugar in a large heatproof bowl and sit over a pan with simmering water. Don't let the bottom of the bowl touch the water or the egg whites will scramble. Stir with a wodden spoon until the sugar has completely dissolved and the mixture is quite hot to touch, then immediately remove from the heat.

Whisk egg white mixture using a hand-held electric beater for about 10-15
minutes until very thick, white and glossy. Mix in the cornflour. Sieve in
the cocoa powder and, using a large metal spoon, very lightly fold into the
meringue using 2-3 strokes. Don't mix it thoroughly.

Spoon the mixture (you can pipe it with the piping bag, if you wish-ab) onto
the prepared baking sheets in 6 large spoonfuls, making each one as peaky as
possible (don't have to do this when you want to make 10 small
meringues-ab). Put the baking tray in the oven, reduce the temperature to
120C and cook for 1 hour 15 minutes. Turn off the oven and leave the
meringues inside until completely cold. Serve with thickened cream.

SOTO BETAWI

noreply@blogger.com (Mrs. Baasje) — Wed, 26 Mar 2008 13:23:00 +0000

SOTO BETAWI/ Batavia Beef Soup
Category : Main course
Serves : 4 Persons

Soto betawi, one of hundreds well known soup variation in Indonesia. Betawi reverse from Batavian in Dutch for ethnic group in capital city now Jakarta.

I don't know when the soup was created but I know it taste delicious with steamed rice or sticky rice cake even with dinner rolls, it become fussion food when it served with dinner rolls.

Ingredients :
800 gr beef
1000 ml water or beef stock(add as need)
700 ml milk coconut
4 tbsp dessicated coconut, roasted in pan and ground
3 bay leaves
2 tbsp oil

Paste :
3 red chilli(can be subtituted with 1 paprika)
3 shallots (can be 5 to 7 for small size)
3 cloves garlic
10 peppercorns
1/4 tsp cumin powder
1 cm ginger
2 cm lemongrass, slices
3 cloves a dash of pepper
a pinch of salt (add as need)

garnish :
tomato, cut in four
boiled potato
spring onion
fried shallots
belinjo crackers

Condiment:
bird eye chilli, boiled
salt

ground together.

Methods :
Poach the meat when its cooked cut in cubes. Add all ingredients and paste ingredients until the soup oily. Serves with garnish and condiment on top.

Carribean Jerk Chicken

noreply@blogger.com (Mrs. Baasje) — Wed, 26 Mar 2008 13:01:00 +0000

Recipe by chef Ainsley Harriott's
Category : Main course
Serves : 2 persons

I was watching the tv program take away food from BBC, looked delicious so I tried. It's really nice food and heavy too. The complete dish with fried plantain but consider its too heavy after mix carbs "rice and kidney beans" so I skipped it.

Rice ingredients:

25 gr butter
2 spring onion, finely chopped
1 clove garlic, crushed
100 gr basmati rice
1 can kidney beans in brine
1 sprig fresh thyme
1/2 chilli bonet
100 ml coconut milk
1/2 tsp salt
310 ml boiling water

For the Jerk Chicken :
2 boneless chicken breast
2 tbsp jerk seasoning
1 tbsp soy sauce
2-3 tbsp tomato ketchup
1 tbsp honey
2 tbsp vegetable oil

For the Salsa :
½ - 1 red chilli, finely chopped
½ small ripe pineapple, peeled and finely chopped
½ lime, juice only
½-1 tbsp sugar
2.5cm/1in piece fresh ginger, grated (optional)
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint

For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown.Add the coconut milk and bring to the boil.

Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil.
Once it's come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid's absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand.
For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste.
Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Brush half the jerk paste over the chicken with a pastry brush.
Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking.

Babi Kecap

noreply@blogger.com (Mrs. Baasje) — Wed, 19 Mar 2008 15:08:00 +0000

STEWED PORK in Soy Sauce
Category : Main course
Serves : 2-3 persons

I used to be very picky when it came to food in my childhood, I remember my nanny had to struggled to feed me even invited some friends to join in lunch time. But with this favourite food I no longer need accompany in the table and has always rise my appetite.
Very simpleand absolutely delicious. The combination of pork, pork fat and sweet soy sauce makes every bites addictable.

P.S. For halal maybe chicken with skin will be the good subtitute.
Sweet soy sauce or Kecap manis.

Ingredients:
400 gr pork with thin fat layer, cut in big size
1 clove garlic, bruised
5-6 tbsp ketjap manis( I use ABC brand)
2 cloves (can be omitted)
100 ml water
a pinch of salt
1 tsp oil

Methods:
Preheat the pan with oil, add garlic, pork chopped until pale. Add all ingredients bring to boil until the pork cooked, reduced and oily. Serves with steam rice or potato even nice with dinner rolls.

Creme brownies

noreply@blogger.com (Mrs. Baasje) — Mon, 10 Mar 2008 13:28:00 +0000

BLONDIES CAKE
Category : Dessert/ cake
Serves : 20x20 cm

Brownies cake, a rich chocolate cake sometimes mix with nuts or any ingredients you fancy. The origin of brownie its believe from America which also report that invented at the Palmer house hotel in chicago during Colombian Exposition in 1892.

Friday night I did a bit experiment with brownies and really out of line what brownies should be by using white chocolate and call it Blondies. I was wondering what would it taste. I combined walnut, almond slices and mix peel. It turned out so delicious soft blondies with crunchy top, soft and orangy.
The best thing to eat after a day old, the older the better taste. to get the creme brownies keep moist cover it with cling film.

Ingredients :
180gr flour
3 eggs
75 ml evaporated milk
50 ml thick cream
200 - 250 gr white chocolate
125 gr butter
175 gr sugar
1 tsp baking powder
100 gr walnut, smashed
75 gr almond slices
50 gr mix peel

Methods:
Au bain marie white chocolate, add butter stir set aside, add thick cream. Whisk egg and sugar until the sugar dissolved. Sieve flour with baking powder, add to the egg mixture with milk and white chocolate once a bit until all ingredients mix together. Bake in temperature 180°C for about 45 minutes or golden brown. If you pour the mixture into big tin it might be only 30 minutes. I use 20x20 cm so the creme brownies a bit more thicker.

Homemade Yorkshire Pudding

noreply@blogger.com (Mrs. Baasje) — Fri, 07 Mar 2008 13:59:00 +0000

Yorkshire Pudding
Category :
Serves : 6 pieces for 3 persons

Our weekend two weeks ago at Justine place somewhere in Lincolnshire. Learnt how to make the right yorkshire pudding. Very easy to see how to make it but not easy to get the proporsional figure which has to be shallow in the middle after baked not puff off like muffins.
She told me that her mom made the best yorkshire pudding in her family, in my views she did too. I'd love to try it at home.

Yorkshire pudding is British sunday dinner. Always served with roasted beef, chicken, sausages or any meal and essential accompany brown sauce or gravy. traditionally cooked roasting joint that was what Justine made for our dinner, lay on slices onion.
The joint will cooked for aproximate 2 hours in temperature 180°C for 3 persons, I didn't remember the weight and later dripping fat from joint and onion will be the best of making gravy.

Ingredients:
4 tbsp plain flour
1 whole egg
a pinch of salt
milk ( Justine used low fat milk)

We need :
oil to grease not butter
1 muffin tin or fews of yorkshire pudding mould

Methods:

Preheat and oiled the yorkshire pudding mould or muffin mould. Place the ingredients into a plastic measure jug, add milk once a bit while keep whisking.

We need to put bubbles in the batter, add more milk until measure jug reach 300 ml. Keep whisking until bubbles is enough, we don't need smooth and fluffy like making cake.

Pour the batter 2/3 into a hot tin and bake for 15 minutes with temperature 180°C or until golden brown. Serves hot with roasted joint, gravy and steamed veggies.

Homemade Banana chips

noreply@blogger.com (Mrs. Baasje) — Mon, 03 Mar 2008 11:08:00 +0000

KRIPIK PISANG
Category : Snacks
Serves : ...gr (I forgot to scale)

Ah..my one and the best favourite chips ever. I love to taste banana chips, salted or sweet..cheesy must be delicious too. Very simple to make but difficult to find the righ young banana.
I bought one young green plantain which is good for chips in big supermarket, I thought I can find it easily the next day, but I was wrong...I might find it easily in African market in London.

Eating Warning ! very addicted.

ingredient:
1 young plantain, thinly slices
a pinch of salt
icing sugar
Oil for deep frying

Methods:
Peel the plantain carefully, sliced and do not wash it otherwise it will be slimey, add salt and rolling up the plantain by holding the bowl. Straight to hot deep fry for 3 minutes or until golden. Leave in strainer and transfer to kitchen towel. Leave to cool, dusting with icing sugar. Place in an airtight glass jar.

Corn Rice Congee

noreply@blogger.com (Mrs. Baasje) — Mon, 03 Mar 2008 10:03:00 +0000

BARO'BBO
category : Breakfast/ supper
Serves : 4 persons

Barobbo actually a village in South Sulawesi, I don't know wether the corn rice congee found the first time in this area or just the name of cuisine. First time ate this food when I was a kid somewhere in Bowong Cindea village, Pangkep.

Baro'bbo or Corn rice congee popular in Bugis ethnic. South Sulawesi has local population from 4 ethnic groups, Bugis, Makassar, Mandar and Toraja. The two big populations dominated by Bugis and Makassar.

Ingredients :
100 gr sweet corn kernels
100 gr basmati rice/ thai rice
800 ml light coconut milk
50 gr prawns(add more as you like)
50 gr chicken (add moreas you like)
2 shallots, ground with pestle and mortar
green veggy such as chinese morning glory or pak choy
a pinch of salt

Methods:
Add ingredients until boiled, set aside the prawns and continue cook until really soft. Before serve back the prawns into the pan and add veggy, stir for 2 minutes. Serves hot in a bowl.

Stew Rind Crackling

noreply@blogger.com (Mrs. Baasje) — Mon, 03 Mar 2008 09:03:00 +0000

SAMBAL GORENG KRECEK
Category : Main course
Serves : 4 Persons

Krecek or stew rind crackling is popular cuisine from Central Java and always serves with nasi Gudeg( pronounced like goo-dug). Nasi gudeg made from rice combination with stew jackfruit which already cooked hours until dark brownish look.
Nasi gudeg is not my favourite one because too sweet in my taste so i only serves steamed rice instead.

After cooked sambal goreng krecek will turn like jelled consistency. Bird eye chilli can be added for hot stew rind crackling.

Ingredients:
100 gr rind crackling (pork or beef)
1 tbsp oil
400 ml coconut milk from 4 tbsp coconut powder dillute with water
1 cm galangal, bruised
2 bay leaves
3 tbsp sator nuts
a pinch of salt

Paste ingredients:
3 shallots, slices
1 tsp palm sugar
2 cloves garlics
2 red chillies, cleaned from pips (subtituted with red paprika)
1 tsp shrimp cake

Methods:
Ground all paste ingredients with pestle and mortar until smooth. Preheat the pan with oil, stir the paste, galangal and bay leaves until the paste turned in color, add coconut milk bring to boil. Add sator, keep stirring so the coconut milk will not separated, add rind crackling and salt, add a bit water if it too dry. Serves with steam rice or Gudeg rice.

LEMON PEEL CAKE

noreply@blogger.com (Mrs. Baasje) — Mon, 25 Feb 2008 15:11:00 +0000

SUKADE CAKE
Category : Dessert/ Cake
Serves : 1 round

My birthday cake, simplicity and pukkalicious.
In my childhood my birthday cake or special occasion will be served with Koning Taart or cake cover with butter cream...I am a bit fade up with that. can you imagine I ate that until my aunty passed away and still made it for my nephews because they love it.

Ingredients :
200 gr caster sugar
200 gr butter (can be mix 100 gr butter and 100 gr margarine), melted
150 gr flour
5 egg yolk
3 whole eggs
100 gr sukade or Italian mix peel vanilla

Methods :
Separate white eggs and whisk until fluffly. Mixer egg yolk and sugar until fluffly, add flour stir and fold with white egg keep stirring with spatula, add melted butter, pour into tulband mould and sprinkle with 1/2 sukade, bake for about 10 minutes, sprinkle again with 1/2 sukade and continue bake 30 minutes with temperature 180°C.

Noodle ala Manadonese

noreply@blogger.com (Mrs. Baasje) — Mon, 25 Feb 2008 13:11:00 +0000

MIE KUAH ala Manado
Category : Main course
Serves : 2 Persons

I've been hibernated to update my blog rise critics some of my friends so here I am again..not been busy but something makes me so lazy to update.

My mom loved noodles, any kind of noodles mostly chinese Pangsit Noodles and she also loved to made this kind of noodle. Very simple and taste better than restaurant.
We used thick white noodle not thin egg noodle and I found oriental style noodle in china town which is similiar the one we used " Mee Konde" or bun noodle.

Ingredients :
2 oriental style noodles
50 gr meat or bacon, cut in stripes
50 gr prawns
1 bok choy or pak choy veggy, cut
salt
200 ml boiled water
1 tsp oil

Paste :
2 garlics
5-10 peppercorn

Condiment :
boiled eggs
fried shallot

Methods: heat the oil, add paste for a second and add meat with prawns until turned pale. Add water, noodles then cooked, when its done add veggy so the veggy still crunchy. Serves with boiled egg and shallot.