Chicken's Kitchen

Ayam Bakar Taliwang

noreply@blogger.com (Mrs. Baasje) — Fri, 11 Feb 2011 11:02:00 +0000

Grilled Chicken Lombok Style

Lombok cuisine rich with herbs and spicy. The bumbu( spices) quite hot but can be reduce as your taste.

Ingredients :
1 young chicken, cut along the breasts
a pinch of coarse salt
1 tbsp lime juice/ kaffir lime juice
hot water as need to poached
1 tbsp vegetable oil for braising

Paste ingredient :
3 shallots
2 cloves garlic
half a size thumb of lesser galangal
dried chilli( as your taste)
red chilli, as your taste
1/2 tsp shrimp paste
1 tsp palm sugar
1 tomato

Methods:
Scratch the chicken with knife and rub with salt and juice. Blend all the paste ingredient until smooth then rub on to chicken both sides. Put the chicken in a deep pan add boiling water until nearly cover. Bring to boil and reduce the flame to lower, continue cooking to evaporate the water. Let it cool and ready to grill or oven.

Kapurung

noreply@blogger.com (Mrs. Baasje) — Wed, 22 Sep 2010 14:21:00 +0000

Sago ball mix Soup

serves : 4 persons

Kapurung traditionally well known in Luwu cuisine South Sulawesi. Apart from traditional sago processing, they also produce cocoa beans and coconuts. As a staple, sago comes as a main ingredient in cooking and baking.

One of the cuisine I know is Kapurung a simple sago soup where the sago balls formed by adding boiled water with rapid stir and two bamboo sticks to rolled on the mixture. Any green veggies such as callalo, chinese morning glory, long bean or green beans and corn kernels will flavoured the soup as well. The sour taste from young manggo and lime traditionally they use asam patikala a.k.a kecombrang( torch ginger, English).

The chilli sauce, I like to use lada katokkon ( habanero/ scotch bonnet pepper) together with tomatoes and shallots. All blanched.

For the sago balls I use African cassava flour( not tapioca flour), the flour color is creme not white as tapioca and taste better too.

The fish soup( pallumara), made from anchovy, turmeric, tamarind paste, ginger, lemon grass and fried shallots.

TSago ball :

1 cup sago flour( I use cassava flour), add a bit with tap water

boiling water

Add boiling water into the bowl filled with thick sago paste, leave a minute until turn transparent, stir fast until all sago done.

Veggies :

chinese morning glory

callalo

any green veggies

corn kernels

Pallumara :

100 gr Anchovy

1 tsp turmeric

1 tbsp tamarind paste

1 cm ginger

5 cm lemon grass

1 tsp maggi block

1 tbsp fried shallot

salt

water

Bring to boil all ingredient.

Chilli sauce:

habanero/ scotch bonnet

tomatoes

shallots

1/2 tsp shrimp cake( trasi)

blanched and ground with mortar and pestle.

Add sago balls into the soup, add more water, mix veggies and lime. Serves in bowl with shredded young mango.

Ketoprak

noreply@blogger.com (Mrs. Baasje) — Wed, 22 Sep 2010 13:34:00 +0000

Ketoprak Batavia

Serves : 1 person

Ketoprak is traditional Betawi cuisine prepared with rice noodle, fried tofu, rice cake, blanched bean sprouts, hot peanut sauce and top with crumbled prawn crackers. This is the most easy food and sometimes eaten as a breakfast or brunch, yes Indonesians eat heavy food for breakfast as a part of tradition sweet steamed cake in the morning.

Ingredients :

Fried tofu

blanched bean sprouts

rice noodles

rice cake( can be omitted)

sweet soy sauce

Peanut paste :

2 tbsp peanuts, tossed and ground

1 tsp shrimp paste( petis)

green/red eye chillies

1 clove garlic

salt

boiling water( to make the consistency in thick liquid)

Ground all peanut ingredients and add boiling water to the consistency. Place the rice cake, rice noodles, cutting fried tofu then pour the peanut paste topped with prawns crackers and sprinkle sweet soy sauce.

Sop Saudara

noreply@blogger.com (Mrs. Baasje) — Thu, 16 Sep 2010 15:34:00 +0000

Pangkep Beef Soup

I am a bit confuse how to give this soup a name where "saudara" means brotherhood, very odd if I call it brotherhood soup. I prefer Pangkep beef soup since it was invented there in South Sulawesi.

The soup very tasty with a hint of cinnamon, never get the exact recipe but the recipe I made quite close to the taste where I used to buy Sop Saudara in Pangkep.

For me the one in Pangkep at jalan Kelapa near the traditional market was the best ever, I tried so many in Makassar even Jakarta but they are not the same like I ever tasted. I like red chilli color in there where I couldn't find it elsewhere. A couple of potato balls fritter to complete the presentation bowl.

My Recipe quite different then others posted on internet.

Recipe by me

Ingredients:

500 gr beef, can be mixed with beef liver

250 ml coconut milk

1 lt broth from beef bones( can be subtituted with water and 1 tsp beef stock cube)

2 bay leaves

10 cm cinnamon bark

a slice of ginger

10 cm lemon grass

1/2 of nutmeg (2/3 tsp nutmeg powder)

2 lime leaves

a dash of pepper

Bring to boil and the beef tender, let the coconut milk curdles and broth clear.

Paste oil :

2 shallots( need 5 to 10 for Indonesian shallots)

3 cloves garlic

1 T corriander seed, tossed

1/4 tsp cumin

6 candlenuts

1 red chilli

1 T cooking oil

salt

ground the herbs and stir fry with oil for a minute. Pour over the broth.

Condiments:

vermicelli

Burasa(coconut rice cake)

sambal(chilli sauce)

kecap( sweet soybean sauce)

Potato balls fritters

Fried beef lung, thinly sliced and well marinated before fried

fried shallots

Methods :

When the beef tender, set aside and continue cooking for couple of minutes. Serves with condiments.

Kue Lumpur

noreply@blogger.com (Mrs. Baasje) — Thu, 02 Sep 2010 16:50:00 +0000

Traditional Mud Potato Cake

Has been long time ago since my last bite of this favourite cake. Smooth velvety taste which I can't really taste that it's actually mash potatoes in this mixture with young coconut meat bites.

The cake more well known in Java island and these days has lots of variations. My taste as usual is original made from eggs, wheat flour, mash potatoes and slices of young coconut baked in a special kue lumpur pan. Very simple but the taste incredibly rich.
Once I tried to bake them in oven with muffin mould but turned dry, at that time I didn't have kue lumpur pan yet. I was thinking to cover the top with foil will do the trick so the top stay smooth but still not as it use to be.so if you want to try this I suggest to bake them in a poffertjes pan if you don't have one.

Kue Lumpur pan made from aluminium composit which is lighter than cast iron eventhough still weight 2.5 kg specially bought it at Kopro traditional market in Jakarta- Indonesia when I was there for a holiday.
It made me laugh evreytime I remember how on earth I am going to carry this in my suitcase.

Recipe by my aunty

Ingredients:

375 gr potatoes, steam then mashed

100 gr plain flour

150 gr coconut milk

2 eggs

125 gr sugar

a dash of salt and vanilla

1 young coconut, scrath with spoon

raisins

oil for brushing

Methods :

Mix the mash potatoes with plain flour and coconut milk, set aside.

In other bowl whisk eggs and sugar until fluffy, fold into mash potatoes and all ingredients. Preheat the pan, brush with oil and pour the mixture three quarter add raisins put the lid on. Leave to bake until golden brown. Serves warm or cold.

Lattice Fish Pie

noreply@blogger.com (Mrs. Baasje) — Mon, 31 May 2010 20:24:00 +0000

KBB#17 :Savoury Bake
I love fish Pie, my husband and our 21 months boy with mash potato on top and today I tried making it with puff pastry, it was delicious and heavy too. I think small portion of this lattice puff Fish pie equal with 1 big pot of fish pie with mash potatoes. We really full with only one ramekin.

My homemade Fish Pie

Ingredients:
ready puff pastry/ homemade

Cod fillet, cut in cubes
prawns
chives, chopped
1 Tb chopped onion
a pinch of salt
pepper( can be omitted)

Roux :
1 Tb flour
2 Tb butter
100 ml milk

heat the pan with olive oil, add onion then pan fried the fish together with onion for a minute add prawns until cooked, set aside. Start to make roux by melting butter with little bit olive oil, add flour and stir, add milk and keep stirring. Add fish, prawns, chives, salt and pepper. Let it cool.
Fill the pastry with cooked fish, cover the top with the remaining puff pastry and make lattice. Oven for 30 minutes in 180°C.

Fermented Cassava Chiffon Cake

noreply@blogger.com (Mrs. Baasje) — Tue, 30 Mar 2010 11:17:00 +0000

KBB#16: Fermented Cassava Chiffon Cake

Chiffon cakes were invented in the 1920s by a Californian named Henry Baker who went on to sell his recipe to General Mills in the 1940s. Chiffon cakes were very popular in the 1950s and then seemed to fade away. Luckily, they are now being rediscovered, maybe because they are hailed as having less cholesterol than other cakes or maybe it is because, while similar to an angel food cake, they are not as sweet.
Source : Joy of Baking

Few weeks ago I made pandan chiffon which I die for, today I tried to modified with my homemade fermented cassava. Love the taste.

Recipe modified and adopted from Fatmah Bahalwan, Pandan Chiffon Cake
English version below:
Paste ingredients:
50 gr sugar
20 gr full cream milk powder ( I use skim milk)
20 gr corn flour
80 gr plain flour ( I use selfrising flour)
100 gr fermented cassava
1/2 tsp baking powder double acting ( I use regular baking powder)
100 ml cooking oil ( I use sunflower oil
110 g egg yolks ( 7-8 depend on the size

White mixture :
8 egg whites ( small size eggs)
125 gr sugar
1/2 tsp salt
1 tsp cream of tar tar( optional)

Preheat oven 180 c.
Mix all dry ingredients using whisk, add liquid mixtures and stir ocasionally until smooth.

White mixtures : whisk all ingredients until soft peak. Add white mixtures into paste mixture, still slow until all combined. Pour into ungreased angel cake tin dia 25 cm, oven for about 45 minutres. Remove from oven and inverted immediately to prevent shrinking and loosing its volume. Let it really cool before remove the cake using knife along the sides. Slice the cake by using bread knife only.

KBB#15: Mud Cake Cookies Sandwiches

noreply@blogger.com (Mrs. Baasje) — Sun, 31 Jan 2010 16:06:00 +0000

I always late when it comes to challenge...anyway, I managed to do it yesterday. The sandwich actually simple to make but reading the recipe makes you feel like its so complicated. ( read the bold italic texts for the easy way).
Cookies need to rest in a fridge so when it goes into the oven it will set until it baked and not widely flattern.
For the cake, I didn't follow the time from the recipe but shorter so it has Chewy bite...thats what I like.
Just before finish this writing My half just told me that he couldn't finish 1 cookie cos it is too heavy, so he will eat the rest in the evening..lol and I asked how was the cookie, he said very nice but heavy( I didn't try it yet).
I always late when it comes to challenge...anyway, I managed to do it yesterday. The sandwich actually simple to make but reading the recipe makes you feel like its so complicated. ( read the bold italic texts for the easy way).
Cookies need to rest in a fridge so when it goes into the oven it will set until it baked and not widely flattern. For the cake, I didn't follow the time from the recipe but shorter so it has Chewy bite...thats what I like. Just before finish this writing My half just told me that he couldn't finish 1 cookie cos it is too heavy, so he will eat the rest in the evening..lol and I asked how was the cookie, he said very nice but heavy( I didn't try it yet).

here the result after spread the filling between 2 cookies.

Anyone who want to try, please do so...its simple. I made quarter the recipe cos only me and hubby.

KBB#15 - Mud Cake Cookies Sandwiches
Source: The AWW: Cupcakes, Cheesecakes, Cookies. 2008
Makes 24.

For the Cookies
250g butter, softened

330g firmly packed brown sugar

2 eggs

450g plain flour

75g self-raising flour

50g cocoa powder

2 Tbs cocoa powder, extra

Chocolate Mud Cake

150g butter, chopped

100g dark eating chocolate, chopped coarsely

220g caster sugar

125ml water

2 Tbs coffee liqueur

150 gr plain flour

2 tbs cocoa powder

2 egg yolks

Combine butter, chocolate, sugar the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Divide mixture among pans. Bake about 25 minutes. Cool cake in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.

Chocolate Ganache

80ml cream

200g dark eating chocolate, chopped coarselyBring cream to a boil in small

saucepan; remove from heat. Add chocolate; stir until smooth.

Refrigerate until spreadable..

1. Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans; line with a strip of baking paper, extending paper 2cm above edges of pans.( I believe this is for the cake)

2. Make chocolate mud cake.

3. Make chocolate ganache.

4. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. cover; refrigerate 30 minutes.( as far as I know #4 to 6 for the cookies)

5. Preheat the oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.

6. Using 6.5mm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.

7. Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.

8. using heart template, dust cookies with extra cocoa.

Mince Pies

noreply@blogger.com (Mrs. Baasje) — Fri, 18 Dec 2009 22:01:00 +0000

Homemade Mince pies

My first taste of mince pie was awful, the pie crust soft, very sweet and mincemeat more sweet that made me think all mince pies taste the same.
Few weeks ago, I tried the one from Aldi because I read on the news last year that their mince pie taste better than "H" the posh. It is taste good though, not so sweet and the crust was really crusty.So today, I made my own which taste delicious...bit exxagerate...lolTaste just sweet with a lil hint of limey sour, its exactly what I want it to taste.

Short crust Pie :

1 cup plain flour
1/2 cup butter/ margarine
1 egg yolk
1 tsp caster sugar
1 tsp corn flour
1 T cold water

Preheat oven in temperature 130 - 140C. Mix butter and flour with fork or knife until crumbly. Add egg yolk and all ingredient. Make a ball and cover with cling film. Set aside.

<Homemade mincemeat :
1 granny apple, finely chopped
2 T sultanas, chopped
2 T raisins, chopped
3 T dried cranberries
2 T mix peels ( sucade)
1 T walnut, chopped
3 T sugar with pectin ( or sugar with 1 T lemon juice)
1 T glace cherries, chopped
50 -75 ml rhum
a pinch of cinnamon or 1 cm cinnamon bark

Add all ingredients in a saucepan exclude cinnamon at the end. Low the heat and simmer until thicken, add cinnamon. Let it cool.Roll out the pastry and fill in a foil casing, add the mincemeat and layer with another thin pastry. Cover the base pastry or just to decorate with any shapes you like. Oven for about 10 minutes.

White Bread

noreply@blogger.com (Mrs. Baasje) — Sat, 05 Dec 2009 15:08:00 +0000

Kbb round up #14

For the first time I made the challenge earlier on 4th Nov simply because we were out of bread and also the weather so bad...windy, grey and raining. I think everybody choose to stay and snuggle under the blanket instead going out.
About the bread turned out very nice, made rolls and buns from 300gr flour but haven't got a chance to make even a single photograph ...we were starving and finished them all. The next day I made hedgehog white bread, rolls and buns from 500 gr of flour. My review about the first bread a bit too sweet for my taste and also didnt follow the percentage of salt ..its too much I think so I added 1/2 tsp. Second time I reduce the salt to 1 tsp/ 500 gr flour and sugar 30 gr...ta ra ...taste like bread from pattiserie..yummy.
Quite some work to knead the dough and takes time to pass window test.

White Bread, variation 1.
Source : the bread baker's Apperentice by Peter Reinhart, 2001, page 265-267

Ingredients	Baker’s Percentage
Bread flour	100
Salt	1.8
Granulated sugar	7.7
Powdered milk (Dried Milk Solid)	6.2
Instant yeast	1
Egg, slightly beaten at room temperature	7.7
Butter, room temperature	7.7
Water	62.8

Mix together the flour, salt, powdered milk, sugar and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter and water and mixt with a large metal spoon (or on low speed of the electric mixer with the paddle attachement) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (if the electric mixer, the dough should be clear the side of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test and register 80F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for 1.5 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).
Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to res for about 20 minutes.
Shaping. For loaves, shape like rolling a Swiss roll but pinch the crease with each rotation to strengthen the surface tension. Pinch the final seam closed with the back edge of your hand or with your thumbs. Lightly oil two 8.5 by 4.5-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hot dog buns, shape into a pistolet without tapering the ends. Transfer the rolls or buns to the sheet pans.
Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until nearly doubles in size.
Preheat oven to 350F for loaves or 400F for rolls and buns.
Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180oF in the centre. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should be golden. The internal temperature of the loaves should be close to 190oF, and the loaves should sound hollow when thumped on the bottom.
Cooling.When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack beforeserving.

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.