Cooking Adventures

Fruit Pudding

2012-01-07T13:28:00.002+07:00

Cooking Adventures : Fruit Pudding

Fruit pudding is really very interesting to see, and it's also delicious. My children really like this fruit pudding. Pudding slices are soft, fresh fruits ( kiwi, lychees, pineapples, grape, strawberry and rambutan),added with the sweet fla, hhmm .. full of flavor and delicious. A friend sent it to us on Christmas Eve. Thanks my friend...It's really an excellent dessert on Christmas Eve for us.

Here, i just want share a nice pictures of fruit pudding, not the recipes. I've never made fruit pudding like this, but I want to try it because my kids like pudding. Maybe if this fruit pudding added with ice cream or cookies, the taste will be more delicious.

I hope it's simple to try ...

Sun Flower Cake

2011-12-13T14:02:00.000+07:00

Cooking Adventures : Sun Flower Cake

Recipe to be used with Happy Call Square Cooking Pan

Chocolate cake Ingredients:

1 box chocolate muffin (400 gr)
2 eggs
100 cc of water
100 g butter (melted)
1 pineapple (cut in round shape)

Happy Call Recipes:

1. Take in 1 tablespoon butter in happy call, then place the pineapple in it.
2. Whisk muffin flour + water + egg approximately 5 minutes, just enter the butter. Stir well.
3. Then pour into the call happy with existing pineapple in it. Bake the first 7 minutes, then turn 4 minutes.
4. Cake is ready to serve for the whole family.

This happy call recipes is simple and easy to make. Try this Sun Flower Cake for your family ...

Dried Peanuts and Teri ( Kering Kacang dan Teri)

2011-11-18T21:30:00.001+07:00

Cooking Adventures :

Dried Peanuts and Teri ( Kering Kacang dan Teri)

Ingredients :

100 grams of peanut (kacang tanah),fried
2 bay leaves(daun salam)
2 cm galangal (lengkuas), crushed
5 pieces of red pepper, cut into oblique, fried briefly
1 / 2 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind water (1 teaspoon of tamarind and 2 tablespoons water)
2 tablespoons oil

spices:
6 red onion
2 garlic
2 red chilies

Cooking Adventures Guide:

1. Saute the spices, bay leaves, galangal, and red pepper until fragrant.
2. Enter the salt, sugar, and tamarind water. Stir until thick.
3. Add fried teri and peanuts. Stir well.

Peanut and teri are cooked until completely dry and put into jars, cover tightly. It can stand a very long time, until a month.
Dried peanuts and teri (Kering kacang dan teri) is very good to eat with rice that is still warm.

Pearls Porridge (Bubur Mutiara)

2011-11-10T16:44:00.000+07:00

Cooking Adventures : Pearls Porridge (Bubur Mutiara)

Pearls Porridge (Bubur Mutiara) is one of Indonesian traditional porridge, that usually meet in traditional market. This porridge is named with pearls porridge because this form small round, color: red, clear, shining and beautiful like a pearl.

Ingredients:

250 gr pearls sago (sagu mutiara)
150 gr sugar
500 ml of water
2 lbr pandan leaves (daun pandan)

Coconut milk sauce (Saus santan):
250 ml coconut milk (santan)
1/2 tsp salt

Cooking Adventure Guides:

1. Boil water, put sugar and pandan leaves to boil.
2. Put pearls sago, cook and stirring frequently until thick and boiling. (If the pearls are smaller, the sign has been cooked). Remove from heat.
3. Sauce : cook all sauce ingredients, stirring so that milk is not broken, boiling. Remove from heat.
5. Serve pearl porridge with coconut milk sauce.

Happy Call Recipes

2011-10-25T08:03:00.000+07:00

Cooking Adventures : Happy Call Recipes

Cooking with happy call pan is very nice for me, it's so easy and quickly. Besides that, make a healthy food is now easy because we can cook without oil , like cook egg, fish, chicken meat and so on.

Here are some Happy Call Recipes that I got when I bought a Happy Call Lejel pan.

1. Summer Shrimp
2. Shrimp Stir Fry
3. Zesty Chicken
4 . Chicken Parmesan
5. Chicken Artichoke With Pasta
6. Quick Chops
7. Classic Rueben
8. Saucy Fish
9. Stuffed French Toast
10. No Yolk Breaking Fried Eggs

Try this happy call recipes for your family, lets cook ..

Various Indonesian traditional porridge (Aneka bubur/jenang tradisional Indonesia)

2011-09-28T11:21:00.001+07:00

Various Indonesian traditional porridge is often found in traditional markets. In modern markets such as supermarkets or shopping malls may also exist, but not many.
Various Indonesian traditional porridge are: pearl porridge (bubur/jenang mutiara), sum sum porridge (bubur / jenang sum sum), black glutinous rice porridge (bubur/jenang ketan hitam), candil porridge (bubur / jenang candil), green beans porridge (bubur/jenang kacang hijau) etc. I bought this porridge in front of my children’s school, because the color and shape are very nice to buy it. And that’s right, it’s yummy, very sweet and savory. The price is cheap, only Rp. 2000.

Traditional Indonesian Food : Klepon

2011-07-27T10:52:00.000+07:00

Klepon or kelepon is one of traditional Indonesian food, the others are cenil, lapis,jenang, getuk and so on. Klepon is made of glutinous rice flour that was shaped like little balls with brown sugar content (sugar Java) and then boiled in boiling water and served with grated coconut.

Klepon usually served as a morning or afternoon snack with hot tea or coffee. The color usually white or green depending on taste. We should be added suji leaves or pandan leaves to make the green color of klepon.

Ingredients:

250 g glutinous rice flour
1 tablespoon water of Pandan leaf / suji
1 teaspoon water whiting
½ teaspoon salt
150 ml boiled water
150 g grated coconut

contents:
150 g brown sugar

Cooking Adventures Guide:

1. Stir the rice flour with pandan leaf water, water whiting and salt until blended.
2. Pour water gradually while stirring until dough can be formed. Let stand for 15 minutes.
3. Take 1 teaspoon dough, round, flatten, fill with a little brown sugar, round it off again.
4. Boil in boiling water until floating. Remove and drain.
5. Roll in grated coconut until blended.
6. Serve in a bowl of banana leaves or serve in a little plate.

Pepes Tahu

2011-04-07T11:03:00.002+07:00

Cooking Adventures : Pepes Tahu

Ingredients:
2 pieces (400 g) a good quality white tofu
1 egg, beaten
20 sheets of basil leaves
1 piece red chili, thinly sliced
1 piece of green chili, thinly sliced
banana leaf

Blend:
5 red onions
2 cloves garlic
½ tsp pepper granules
1 teaspoon salt

Cooking Adventures Guide:
1. Puree tofu with blender
2. Mix the blended tofu with eggs, chilies, basil, and spices. Stir until blended.
3. Take a piece of banana leaf, put 2 tablespoons of those mixture.
4. Roll the banana leaf and embed both ends by a stick.
5.Steam in a steamer heat until cooked. Lift.
6.Grilled in a minutes until the leaves dry. Lift.
7. Serve Pepes Tahu with warm rice.

Chicken with Bumbu Rujak ( Ayam Bumbu Rujak)

2011-03-03T09:25:00.003+07:00

Cooking Adventures : Chicken with Bumbu Rujak ( Ayam Bumbu Rujak)

Ingredients:

chicken

Chili

Tomato

Ketchup

Garlic
Margarine

Salt and sugar to taste

Cooking Adventures Guide:

1.Clean chicken and cut into some of pieces.

2. Add with garlic, ketchup, margarine and baked the chicken.

3. make sauce :

Blend chili, garlic and tomatoes, then fry in 1 tablespoon of oil, stir it, add some water. Add ketchup, salt and sugar to taste, cook until thick.

4.Chicken with Bumbu Rujak (Ayam Bumbu Rujak) is ready to serve.

Indonesian White Curry (Opor)

2011-01-11T10:01:00.000+07:00

Cooking Adventures : Indonesian White Curry (Opor)

Ingredients :

Shallots
Garlic
Galangal
Lemongrass
Cumin
Salt
Pepper
Coriander
Vegetable Oil

Cooking Adventures Guide :

1. 1 Small chicken (1.5 lbs) cut into pieces.
2. 2 cup fresh coconut milk ( or 200 ml thick coconut milk and 200 ml water)
3. Boil chicken. Allow 2 cups of broth to remain in the pot.
4. Add the spices, turn to low heat until fragrant and the meat is tender.
5. Add the coconut milk, stir, continue simmer to enhance flavor. Serve hot.

This dish is suitable for vegetarian. Substitute meat with tofu (cubed and fried), carrot, zucchini and eggplant.

Safe Baby Food Recipes

2010-09-10T20:55:00.001+07:00

Great Veggies − For 10 months And Over

Ingredients:

3 medium potatoes
8 ounces spinach
2 large cloves garlic

Cooking Adventures Guide:
1. Peel and cube potatoes. Crush and peel garlic.
2. Cook potatoes, spinach, and garlic with about 1/2 cup water for about 15 minutes over high heat, or until potatoes are soft.
3. Process all in a blender or food processor until very mushy. Freeze in ice cube trays overnight, then pop out cubes and store in another container in the freezer.
Yields 20 servings.

Chicken and Rice Dinner − 10 Months And Over

Ingredients:

1/4 lb. ground chicken (you can use boneless
breast cut in cubes if you are going to puree it)
1/2 cup peeled and chopped zucchini
1/2 cup sweet potato or yam, peeled and
chopped
1/4 frozen, fresh, or canned corn
1/2 tsp. parsley
1 cup long grain, enriched rice
3 cups water

Cooking Adventures Guide:
1. Boil chicken in water for 2 minutes. Add remaining ingredients. Reduce heat, cover and simmer 30 minutes or until vegetables are soft.
2. Mash or puree

Chicken Stew − For 10 Months And Older

Ingredients:

1 medium potato, peeled and chopped1 cup of Water
¼ lb. ground chicken (you can use boneless
breast cut in cubes if you are going to puree it)
1 carrot, peeled and chopped
½ cup yellow squash or summer squash
peeled and chopped
¼ cup prepared barley (see instructions on the
package for preparation)

Cooking Adventures Guide:
1. Bring chicken and water to a boil. Cook and stir for 2 minutes. Add vegetables. Cover, reduce heat and simmer for 15 minutes.
2. Add prepared barley. Mash or puree, depending on desired consistency.

Tomato Pasta − For 10 Months Or Older

Ingredients:

1 tbs margarine
1/4 cup cheddar or mild cheese, finely grated
1 large tomato, skinned, seeded chopped
1 teaspoon baby rice
1 tablespoon cottage cheese
1/2 cup Small Pasta Shapes

Cooking Adventures Guide:
1. Cook the pasta according to directions on package.
2. Melt the margarine in a saucepan, add tomato and cook over a low heat for 2 minutes.
3. Remove the pan from the heat, Add the cheeses and allow to melt into a sauce. Finally stir in the baby rice.
4. Pour the sauce over cooked pasta and serve.

Spinach Pasta For 10 Months And Over

Ingredients:
1/2 cup spinach, trimmed
1/4 cup mild cheese (Cheddar, Jack, Gouda),
grated
1/4 cup uncooked small−shaped pasta
2 tablespoons milk/formula

Cooking Adventures Guide:
1. Boil the spinach in a little water for about 5 minutes until tender, at the same time, cook the pasta according to direction on the package.
2. Once the spinach is cooked press out all the excess water.
3. Combine with cheese, pasta and milk and blend to make into a puree or chop for older babies.

Oatmeal Cookies − 11 Months Or Older

Ingredients:

1 cup enriched all−purpose flour (you can use unbleached or cracked wheat flour for more nutrition)
½ teaspoon baking soda
¾ teaspoon ground cinnamon* (you should
leave this out until your baby is 12 months old)
¼ teaspoon salt
¾ cup vegetable shortening
1 cup sugar (optional, you can substitute ½
cup juice and add an extra ½ cup of oatmeal)
1 large egg
2 or 3 bananas, mashed and very ripe (we
recommend pureeing them to get ALL the
lumps out)
2 ¼ cups infant oatmeal cereal (you can use
regular rolled oats but you won't get the extra
vitamins. When using rolled oats, use 1 ¾
cups oats and 1 ½ cups flour)

Cooking adventures guide:
1. Preheat oven to 400 degrees.
2. Combine flour, baking soda, cinnamon, and salt in small bowl.
3. In a large bowl, cream the shortening and sugar (or juice with the oatmeal). Beat in the gg and bananas. Gradually add the dry ingredients and mix well.
4. Drop dough by teaspoonfuls 1 ½ inches apart onto ungreased cookie sheet.
5. Bake for 12 minutes until lightly browned.
6. Cool on rack.

Peach Cobbler − 6 Months Or Older

Ingredients:

3 canned peaches (6 halves) OR 3 ripe peaches
1 egg yolk (for babies 6 months to 10 months, omit egg yolk and thicken with infant cereal)
1 tsp sugar

Cooking adventures guide:
1. Peel and dice the peaches into small pieces.
2. Mash or puree to desired consistency.
3. Beat in the egg yolk and sugar until smooth. For babies age 6 months−10 months, omit egg and add infant cereal by 1 tablespoon, until you get the desired thickness.
4. Bake at 350 degrees for 15 min or until set.
5. Cool before serving.

TOFU FINGER CUBES

Slice tofu into small cubes
Toss tofu in a Ziploc bag with crushed Cheerios, crushed graham crackers or crushed granola
Close bag and toss to thoroughly coat tofu cubes – You can serve this as finger food or a protein boost during meals

Indonesian Food : Rawon

2010-07-18T09:48:00.001+07:00

Cooking Adventures: Rawon (Indonesian black beef soup)

Rawon is one of traditional indonesian food, consists of special spicy beef soup because of containing keluwek (fruits of kepayang tree used as a spice). Rawon known as the east java traditional beef soup and special food from East java Surabaya, Indonesia. The special dark or black color of rawon comes from keluwek as prime spice. It is served with warm rice, completed with small bean sprouts, leek, shrimps crackers, salted eggs , tempe and sambal.

Rawon recipe for up to 3-4 Servings:

Ingredients:

10 cups water
500 gr Beef Sandung lamur
20 gr Garlic
20 gr Shallot
5 gr Red Chilli
5 gr Lemon Grass
3 gr Ginger
2 gr Turmeric
10 gr Coriander powder
3 gr Candlenut
3 gr Galangal
3 g cumin
50gr Keluwek
White Pepper Powder
White Sugar
Vegetables oil
Salt

Cooking Adventures Guide:

1.Clean beef and boil it with 10 cups water for about 25 minutes until tender, remove and cut into small pieces.

2.Grind all the ingredients above except beef, water, serai and galangale then sauté at higher temperature. Put grinded spice into boiling beef, add serai and galangale.

3.Season with coriander powder, cumin, salt and sugar according to taste.

4.Cook over low heat, wait until boiling again until beef becomes welldone.

5.Serve in hot. Serve warm with tempe, bean sprouts, sambal, shrimps cracker and salted eggs.

Indonesian Food - Botok Tempe And Teri

2010-06-16T15:25:00.000+07:00

Cooking Adventures : Botok Tempe And Teri

Ingredients:
5 onions
3 garlic
2 pieces of red chili
2 pieces green chilli

2 stalks lemongrass (serai)
3 star fruit vegetables (belimbing sayur)
1 piece tempe, diced
2 tablespoons teri
100 gr grated young coconut
Salt, sugar to taste
1 bunch basil leaves (daun kemangi)
banana leaves

Cooking Adventures Guide:

1. Onions, chili, lemongrass, star fruit vegetables, cut in small slices.
2. Mix with tempe, grated young coconut , teri, salt and sugar.
3. Give basil. Stir well.
4. Prepare banana leaves and sticks.
5. Fill the mixture into the banana leaves. Give small chili.
6. Steam for 20 minutes until cooked.
7. Serve with warm rice.

Italian Food - All About Risotto

2010-06-16T15:22:00.001+07:00

All About Risotto in Italian Food

Some people ask how rice arrived in Italy. There is really no definitive answer about that question. However, as soon as it made its way to Italy in the fourteenth century, most likely from Spain, it became a hit in Italian food. Areas of the country outside of Milan have the perfect blend of flat land, water, and humidity to make rice cultivation a very successful endeavor. The intensive rice cultivation that began in the fourteenth century has continued and has made rice a staple in regional Italian food.

Perhaps the most popular example of rice in Italian food is in risotto. Although risotto is considered a very serious dish in Italian food, it actually started out as a joke. As the legend goes a young apprentice was staining the glass used in the Duomo di Milano, a magnificent gothic cathedral, in 1574. He was relentlessly teased because it looked as if he had added saffron to pigments in order to obtain more vibrant and brilliant colors. When it came time for his master's wedding, he decided to play a little joke to show how tired he was of the teasing. So, he added saffron to the rice that was to be served at the wedding. The plan backfired and the rice was so popular amongst the wedding guests that it became the staple of Italian food that we know today.

There are four main components to the risotto we know in Italian food today. The first is the soffritto. Sometimes this can be special ingredients specific to the type of risotto being made. However, it is typically a mixture of vegetables, butter, oil, and onions. This mixture is sautéed in the same skillet where the rice will later be cooked. The next component is the broth. The broth can be homemade or canned and can be beef, chicken, vegetable, or fish. The third component is the flavoring ingredient. This is the component that will give the risotto its specific flavor. This can range from vegetables to meat, truffles, or the ingredient that started it all, saffron. Now of course, the final component is Italian rice. The rice that is used in Italian food is made up of large grains with lots of starch. This rice is perfect for risotto because it can absorb large amounts of liquid and still remain firm.

Risotto is a very popular Italian food dish, but it is also one of the most botched Italian food dishes because of the precise way in which the rice is prepared. Some tips to making it successfully at home include not washing the rice. If you were to wash the rice beforehand it would eliminate much of the starch that is needed to make good Italian food. There are also different types of Italian food rice and you will want to pick the rice that is most appropriate for your recipe. All rice is not created equal so check your recipe and cookbooks to decide which rice is best to use. You'll also want to use a double-bottom sauté pan.

This will keep the heat uniform to make sure the rice cooks evenly. It is important to sauté the rice until it is toasted before adding the broth. However, don't cook it too long or it will harden. This is the most important part of making an authentic Italian food risotto, make sure the rice is toasted. After that it is all downhill. Just follow these tips and pretty soon you'll be cooking like a professional Italian food chef.

Related topic:
Riso Bello Italian Arborio Risotto Rice, 35.2 Ounces, 12 Per Case
Tales of Risotto: 50 Recipes: Culinary Adventures from Villa d'Este

Lomie Semarang

2010-04-15T11:09:00.005+07:00

Cooking Adventures : Lomie Semarang

Lomie is one of Chinese cuisine, it is also known as Loh mee or Loo Mien. When I went to Semarang, base on my friend's reviews, I bought lomie in Semawis market Semarang. Like the other lomie as usual, this lomie contains of yellow noodles in thick brown broth that is contained mushroom, egg and chicken meat slices.

After the noodles mixed with the thick broth, the taste of this lomie is delicious. Because I was not hungry, I bought this lomie for my lunch in a hotel. I just confused that I remembered how I could eat this food in a hotel, I have no bowl for the broth and spoon too.

But the owners have prepared stereo form, plastics for broth, plastic spoons and chopsticks. For those who stay at the hotel and wanted to eat at the hotel as well, this is the right choice because there will be confusion about spoon and bowl anymore.
The price of lomie is not expensive, just Rp.11.000 one portion.

This lomie have big portion for me, I was really satisfied. It's yummy .....

Urap-Urap and Fried Tengiri

2010-03-20T07:25:00.004+07:00

Cooking Adventures : Urap-Urap and Fried Tengiri

Urap-Urap is one of the traditional food in Indonesia. Urap-Urap is boiled vegetable mix with grated coconut. Urap-Urap is very simple, easy to make and healthy. I like eat this Urap-Urap with fried fish like Fried Tengiri Fish and Sambal Terasi. Serve this Fried Tengiri and Urap-Urap with warm rice. It is very delicious, you can try it.

Fried Tengiri Fish

The ingredients of Fried Tengiri Fish are very simple: tengiri fish, 2 garlic, 1 teaspoon of coriander (ketumbar) and salt to taste.
Cooking Adventures Guide:
First, clean tengiri.
All ingredients ( garlic, salt and coriander) mashed .
Put in the tengiri, left for a few minutes.
Heat the oil, take the tengiri.
Cook until the color of tengiri is golden yellow. Take out the tengiri.

Urap-Urap
Ingredients:
Vegetables:
-100 g Spinach
-100 g Long bean
-50 g Bean sprout
-50 g Cucumber
-50 g Basil
-50 g Lamtoro
-half of coconut

Spices:
-5 piece of garlic
-3 chilies
-3 purut's lime leaves
-1 inch of galingale (kentjur)
-1 teaspoon of shrimp paste
-2 tablespoon of sugar
-1 teaspoon of salt

Preparation:
1.Wash all the vegetables under running water.
2.Tear some vegetables (spinach and basil from its stalk, bean sprout from its tail, long bean into pieces)
3.Cut the cucumber into cubes.
4.Grated the coconut.
5.Peel the garlic skin.
6.Cut the chilies vertically (do not forget to remove the seed inside of it)

Cooking Adventures guide:
1.Boil some water in a wok and a steamer.
2.Mince all the spices (you can use food mixer) until become soft and blend.
3.Mix the grated coconut with the spices you already mince.
4.Stir them until well mixed.
5.After the water in the steamer already boil, put the coconut that you already stir together inside and steam it for 15 minutes.
6.While waiting for the coconut, boil the spinach, long bean and long bean sprout in the wok.
7.Boil them one by one. Do not over cook for bean sprout you only need 30 seconds, spinach 50 seconds and long bean around 40 seconds.
8.After they boiled, remove all the excess water from boiling. This to keep them not spoilt even you keep them for hours.

Serving:
1.Mix all the vegetables you already boiled, add cucumber, short bean sprout, lamtoro in a plate.
2.Take the grated coconut you already steamed.
3.Mix together with the vegetables.
4.Use the basil as the toping of this dish. Serve it with some chips.
5.Remember serve this if you want to eat. So do not mix the vegetables and the grated coconut if you want to eat them later.

Chicken with English Sauce

2010-01-11T10:07:00.005+07:00

Cooking Adventures : Chicken with English Sauce

Ingredients:
½ kg chicken
1 bombay onion
2 garlic
3 tbsp English sauce
A cup of water
Salt and sugar to taste

Cooking Adventures Guide:
1. Clean chicken and cut into 5 pieces
2. Press garlic
3. Cut bombay onion in a little slices
4. Heat 2 tbsp oil, take in garlic & bombay onion, cook in 2 minutes.
5. Add the chicken
6. Add a cup of water, English sauce, salt and sugar to taste.
7. Cook until the chicken ripe.

Chopped Meat & Tofu With Ketchup

2009-12-10T22:24:00.004+07:00

Cooking Adventures: Chopped Meat & Tofu With Ketchup

Ingredients:
¼ kg of meat
5 tofu
2 garlic
Ketchup
Salt and sugar to taste

Cooking Adventures guide:
1. Clean the meat, and chopped meat until tender.
2. Cut tofu in small square pieces.
3. Fry tofu until cooked.
4. Heat 2 tbsp of oil, take in garlic and meat.
5. Add a cup of water, wait until meat ripe.
6. Add tofu, ketchup, salt and sugar to taste.
7. Cook until no water again and stir well.
8. Serve with warm rice.

For people who have a taste for sweet foods, this recipe could become one of alternative foods can be tried. Its easy, the main ingredient is only two : tofu and meat.

Sayur Asem Jakarta

2009-10-08T14:08:00.003+07:00

Cooking Adventures : Sayur Asem Jakarta

Ingredients:

bean 10 pcs
melinjo leaf 100 grams
pumpkin 100 grams
Peanut 100 grams
Sweet Corn 2 pcs
Water 1 1/2 lt.
2 lbr daun salam (bay leaf)
1 lengkuas
Javanese sugar 1/2 pieces
tamarind to taste

Subtle Seasonings:
Red Onion 6 pcs
Big Red chillies 2 pcs
kemiri (Pecan) 5 pcs
terasi 1 tsp
salt and sugar to taste

Cooking Adventures Guide:
1. Clean the vegetables, cut into pieces.

2. Boil water. Enter a subtle seasoning and bay leaf, lengkuas, tamarind and sugar Java until boiling again.

3. Enter the hard vegetables like peanuts and sweet corn. Cook until half cooked, then enter the other vegetables pumpkin, melinjo leaf and bean. Add salt and sugar to taste.

4. Cook until all cooked, lift.

Suitable served with pepes tongkol, sambal terasi and tempe.

See more recipes in : Cooking Adventures

Beef Stew (Semur Daging)

2009-09-30T10:14:00.003+07:00

Cooking Adventures: Beef Stew (Semur Daging)

Ingredients:

¼ kg meat (beef)

3 tofu

4 eggs

2 potatoes

2 garlic

2 onions

1 tomato

Salt, nutmeg, pepper and sugar to taste

Cooking Adventures Guide:

1. Clean the meat, cut in thin slices.
2. Boil eggs in 10 minutes.
3. Cut tofu and potatoes in small pieces and fry.
4. Make broth: Boil 4 cups of water, add meat and cook until meat done.
5. Cut garlic and onion in thin slices.
6. Cut tomato in small pieces.
7. Heat 2 tablespoon of oil, take in the garlic, onion and tomato. Cook in 2 minutes.
8. Take garlic, onion, tomato, tofu, potatoes and eggs in beef broth.
9. Add salt, nutmeg, pepper and sugar to taste. Cook in 5 minutes.
10. Beef Stew is ready to serve.

Hazelnut Pinwheels

2009-09-25T10:06:00.004+07:00

Cooking Adventures : Hazelnut Pinwheels

Ingredients:
1 1/4 cups ( 175g) plain flour
100 g butter, chopped
1/2 cup (110 g) caster sugar
1 egg yolk
1 tablespoon milk, approximately
1/3 cup (110 g) chocolate hazelnut spread
2 tablespoons hazelnut meal

Cooking Adventures Guide:
1. Process flour, butter and sugar until crumbly. Add egg yolk; process with enough milk until mixture forms a ball. Knead dough on floured surface until smooth; cover, refrigerate 1 hour.
2. Roll dough between sheet of baking paper to form 20 cm x 30 cm rectangle; remove top sheet of paper. Spread dough evenly with hazelnut spread; sprinkle with hazelnut meal. Using paper as a guide, roll dough tighly from long side to enclose filling. Enclose roll in plastic wrap; refrigerate 30 minutes.
3. Meanwhile; preheat oven to 180 C/ 160 C fan-forced. Grease oven trays; line with baking paper.
4. Remove plastic wrap; cut roll into 1 cm slices, place slices on trays 2 cm apart. Bake about 20 minutes. Stand pinwheels on trays 5 minutes before transferring to wire rack to cool.
makes 30
preparation time 20 minutes (plus refrigeration time)
cooking time 20 minutes per tray
tip Store in an airtigh container at room temperature for up to one week.
source: The Australian Women's Weekly

Coffee Snaps

2009-09-24T21:28:00.005+07:00

Cooking Adventures : Coffee Snaps

Ingredients:
125 g butter, softened, chopped
1 1/4 cups(275 g) firmly packed brown sugar
3 teaspoons ground coffee
1/2 teaspoon vanilla extract
1 egg
3/4 cup (110 g) plain flour
3/4 cup (110 g) self-raising flour
2 tablespoons (70 g) coffee beans (70 beans)

Cooking Adventures Guide:
1. Preheat oven to 180 C/160 C fan-forced. Grease oven trays.
2. Beat butter, sugar, coffee and extract in small bowl with electric mixer until pale and fluffy. Add egg; beat until just combined. Stir in sifted flours.
3. Roll rounded teaspoons of mixture into balls; place on trays 3 cm apart, top each with a coffee bean.
4. Bake about 10 minutes or until browned. Stand 5 minutes before transferring to wire rack to cool.

makes 70
preparation time 15 minutes
cooking time 10 minutes per tray
tip Store in an airtight container at room temperature for up to one week.
source The Australian Women's Weekly

Porridge of beef broth (Bubur Kaldu Daging)

2009-09-12T21:11:00.015+07:00

Cooking Adventures : Porridge of beef broth (Bubur Kaldu Daging)

Christina, my oldest daughter has toothache. She could not eat the all hard. Would I make porridge for her, she like the beef broth better than others. Well porridge mixed with beef broth, not stirred together with the porridge, but the porridge was placed in a bowl, pour the gravy beef broth with a bit more, "well, it's delicious," she said. If eating porridge with no liquid, such as porridge with poached egg and sweet soy sauce, she's less likely.

This recipe is very easy, meat chopped or can be blended using a blender specifically for meat. The meat becomes more subtle and gentle, allowing the child to chew and swallow.
This is can be one alternative menus besides chicken porridge. Chicken porridge which I often encounter is usually given: chicken which is cut in a little pieces, scrambled eggs are sliced thin, cakue, fried onions and scallions. Because my children does not like the onions, would I make her porridge of beef broth . It is much easier because it is using only one material, the beef. Just try ..

Ingredients:
¼ kg of meat (beef)
4 cup of water
Salt to taste

Cooking Adventures Guide:
1. Meat cleaned, and blended with a special blend for meat.
2. Boil water until boiling.
3. Insert meat that had been blended, stirring.
4. Add salt to taste.
5. Steam in the steamer for 15 minutes.
6. Serve with porridge while warm.

Ps: If you want all the meat mixed with gravy, mix well.
If you do not want beef with gravy destroyed, do not stir to mix at all.
If you do not like meat blender, because it is too soft, the meat can be chopped up fine.

Tempura Shrimp (Udang Tempura)

2009-08-25T21:11:00.006+07:00

Cooking Adventures : Tempura Shrimp (Udang Tempura)

Tempura Shrimp (Udang Tempura) is very easy and quickly made. Very good served directly after cooking, because it will taste crunchy. Can be eaten with rice or for a snack. Serve with tomato sauce, chili sauce or mayonnaise, just choose what you like.

Ingredients:
½ kg medium prawns
1 egg, mixed.
7 tablespoons Flour
7 tablespoons tempura flour, can be purchased at the supermarket.
Oil for frying
Tomato sauce / chili sauce.

Cooking Adventures Guide:
1. Clean the shrimp, remove the head and skin, reserving its tail. Cut back.
2. Enter into the flour, lift.
3. Dip into the mixed egg, lift.
4. Enter into bread flour (tepung tempura), lift.
5. Heat oil and fry the shrimp until golden brown.
6. Remove and serve with tomato ketchup / sauce while warm.

Note: If you want served to eat in the morning before go to office or school, to save time, you can do this cooking adventures guide no. 1-4 today, after that enter into freezer. Tomorrow morning, stay out of direct freezer and fried , very practical.

Suun Goreng (Fried Suun)

2009-08-19T21:18:00.006+07:00

Cooking Adventures: Suun Goreng (Fried Suun)

Ingredients:
1/2 kg suun
2 garlic
2 tbsp fried onion
2 hioko mushroom, put in hot water in a few minutes, take out and cut in thin slices
1 oz chicken fillet
1 oz medium Shrimp
Salt and pepper to taste
3 tbsp Sweet soy sauce

Cooking Adventures guide:
1. Put in suun in hot water for a few minutes, take out.
2. Clean the shrimp, remove the skin.
3. Cut garlic in thin slices.
4. Heat 3 tbsp oil .
5. Add garlic until fragrant .
6. Enter the shrimp and chicken, slosh in five minutes.
7. Enter suun, add a little water (kaldu), sweet soy sauce, salt and pepper to taste.
8. Enter hioko mushroom.
9. Cook in five minutes again.
10. Lift and serve with fried onion.