Morning Song

Mie Goreng (Fried Noodle)

noreply@blogger.com (Rita Sella) — Thu, 10 Nov 2011 08:41:00 +0000

I'm so looking forward to the slower pace of the weekend, doing something slow and relax, sipping morning caffeine, and admiring beautiful bloom in every sips and reading a good book for the rest of the day ... HHmmm ... I wish ....

My days including weekend, recently have been pretty much "active" compared to last year, that's my main excuse to say no when a couple came ordering wedding cake. My excuse seemed didn't convince them thus they still insisted to make me making wedding cake for them. I was under pressure, really. It was not a good start. The picture below is one of them,(yeah there's more than one) the design may be acceptable but I in come of neatness well... my 10 yo daughter could do better.

I was saved by my gum paste collections that I deliberately made 3 month beforehand for someone in my family.

Let's talk about food that far less easier to make rather than wedding cake, Mie Goreng or fried noodle is one of easiest Chinese dish that I love to put on my weekly menu. The girls love it, so does hb. Essential ingredient mostly on the three sauces, I used soy sauce which you know; it's salty kind of and Kecap Manis that also soy sauce, made with palm sugar as part of its ingredient, so .. it's sweet. The third sauce is good quality of oyster sauce.

It's been a while that I've never participated in foodie event, not proud of it, guys... This time as I heard there is Chinese Food Week in NCC Community, I talked to my self, you have to, and here it is my contribution. Mie Goreng .. that doesn't even sound Chinese, does it ? Well that's how we say it in Indonesia.

Mie Goreng
Source Morning Song

500g yellow noodle from the fridge section
1 cup of sliced mushroom
1/2 cup of carrot, julienne

1 piece of cooked breast fillet, striped
100 gr of prawn skinless
3 pieces of baby bok choy, chopped
2 tbs of olive oil or peanut oil

3 cloves garlic, crushed and chopped

2 spring onion chopped

1/2 cup chicken stock

2 tbs soy sauce
2 tbs oyster sauce

2 tbs tomato sauce or tomato ketchup
3 tbs (or more) Kecap Manis
1 tsp of pepper

sugar and salt to taste
fried shallot

Method

Cook yellow noodle in a hot boiling pan, just a view minute, until it just loosen. Drain, and rinse with cold water. Set aside.
Heat 2 tbs of the oil in a wok over a medium-high heat. Add garlic, spring onion until fragrant add prawn stir fry it, then add chicken stock.
Add carrots, mushroom, bok choy, soy sauce, kecap manis, oyster sauce, sugar, salt and pepper. Add cooked chicken and the noodles stir-fry until all combine for 5 minutes.
Transfer to serving plate and sprinkle with fried shallot.

Tesselaar Tulip Festival

noreply@blogger.com (Rita Sella) — Sun, 30 Oct 2011 22:55:00 +0000

Early this month, we drove up to Silvan.{ I know ... another late reportage, I've tried to run this blog better than before, seems that the word lethargic was closest link to my energy level. I'll do my best to keep this blog updated though. It helps me to balance my brain from the subject that I face these days}Well, it was bright sunny day, we enjoyed soaking up in the prettiness of tulip festival.

The place called Tesselaar, as my knowledge this place run by Dutch community and only open sometime around middle of September and October. This is what I love being in a Spring. Tulip, ranunculus, iris, flowers...flowers...really, soaking up in the sun and flowers, how good is Spring. You'll find anything Dutch in here. I've got my self Dutch souvenirs and joined the queue for Dutch's traditional pancake, poffertjes.

I have no more words to say, my pictures do...

Marbled Bread Pudding

noreply@blogger.com (Rita Sella) — Thu, 27 Oct 2011 21:57:00 +0000

One rainy afternoon I called hubby who was on the way home from work, to get me something from supermarket, tomato ketchup and panadol, long story short, he came and I found two loaves of bread... ups... I forgot to tell him I have done grocery shopping earlier this afternoon. It was just habit, went to grocery shopping and there has always been something I forgot. Here we are... we stocked up 4 loaves of bread in the middle of the week. Can you tell how the story goes ? Yes... bread pudding.

Found recipe from this site, seems this recipe quite popular, seeing how people responded to this post and how many people have tried out. I made two batches for folks at home as well as to bring to my friend's house. Will definitely repeat this recipe whenever kitchen's bread tin had surplus of stock.

Marbled Bread Pudding

4 slices of bread
170ml milk
200 ml condense milk (half tin)
1/2 cup of sugar
1 packet of agar agar (mine is 7 gr so I reduced amount of water)
800 ml water (I used 750 ml)
2 eggs
2 tbs butter
2 tbs of cocoa powder

methods
Process in blender, bread and milk until combine and smooth add egg and process a little while, pour in this mixture to a medium pan as well as water, agar and sugar gently stir and bring to boil in medium heat. Turn off the heat, add butter slowly mix with whisker until melt.

Divide into 2, mix cocoa powder to one of the mixture. Pour into square tin one cup of white mixture followed by chocolate, keep repeating this process until all mixture in the tin. Set it in a fridge.

Almond Shortbread With Toasted Flour

noreply@blogger.com (Rita Sella) — Thu, 20 Oct 2011 09:28:00 +0000

Almond shortbread or known as "putih salju" (snow white) or "putri salju" (snow princes) is a classic cookies served in Lebaran or else, not being served at all as it lasted before lebaran. It has addiction factor as well as melting point. I made just day before Lebaran and my kids were munching on it non stop before the guesses. I made one more batch and hide some from my special cookies monsters, for photo shot purpose.

I remember the time when I was in year 9, reading a pull-out recipe sponsored by quite famous margarine brand in Indonesia. As a young baker I wonder why would recipe ask for toasted flour ? -sangrai- I didn't think much, really, I have got large pan and wooden spoon in my right hand, toasted the flour straight away on stove, until it changed its colour slightly darker , approximately 15 minutes, kept stirring, seriously... it's my first time, things have to be handle with extra care. While flour still warm I rolled with other ingredients and voila... impressed with the result. Full flavour cookies with less ingredients. Hmmm ... I wonder why... My thought was it might be because in Indonesia flour traps more moisture, when you loose some you will bake less .....(hhmm... really?)

Now, I live in different part of the world called Victoria, which is known as dry whether state, I change my way of thinking about this toasted flour, it's simply cook the flour before hand, it's like when you bake with nuts but you toasted it before mix with cake mixture. Totally different taste. Super delicate cookies worth to try. Easy to make, seriously I will not be baking anything two complicated these days a pile of reports will be patiently waiting for me.

Almond Shortbread With Toasted Flour

source morning song

250 gr toasted flour, sifted
200 gr butter
1 yolk
50 gr almond ground (here I used 75 gr)
1 tsp vanilla paste

Icing mixture to dust/roll

Methods,
Place toasted flour, ground almond and butter in the bowl of a food processor and process to combine. Add egg yolk and vanilla essence, and process until all ingredients just form a ball. Shape onto crescent, and place on an oven tray, bake to preheated oven for 10-15 minutes or until beginning to colour. When it is cooked let it cool before roll it to an icing mixture.

Just another look from my spring garden

The last ranunculus... see you next year

Super-Fudgy Brownies

noreply@blogger.com (Rita Sella) — Sat, 01 Oct 2011 23:57:00 +0000

Since last week, it's school hols here in Australia, wet season was here too since last Tuesday. Though we managed to have a good fun outdoor before the wet came. Kiddos enjoyed playing badminton with grandma...

Yes Grandma is here, aunty and uncle too, so it's a full house. Grandma is good at making potato's donuts. Both B and N enjoyed making it, not to mention they lurve eating them. Thursday, pouring cat and dog again... they stayed indoor, made a slime used recipe from their own school, Friday, we made a felt craft. In the afternoon, they wanted to make fudgy brownie. D'you know something ?, both my daughters when they were younger, they weren't sweet tooth at all, healthy food preferred, as mum quite picky in term of their food. Only mum munched on brownie, now they do too.

Grandma's verdict about this fudgy brownie was "this taste like real chocolate bar". I understood why she said so, as some brownies out there... somehow become rich of yolk, instead of block of chocolate, but this is my preference.

Recipe is from Martha Stewart's site, before I tried this recipe, I always used her other recipe from Martha Stewart Every Day Food Mag. In this mag, it doesn't ask for baking powder, pretty dense brownies.

the one without baking powder

I made a few times used recipe with baking powder-less one, friends love it, they blamed me for getting them eating so much of calories while they kept munching on it. I like the one with baking powder too, texture is a bit crumbly, would set the next day. Love both ! Except the excess sugar.I slashed most of sugar though. Can't afford to have a house full of sugar high folks....

Super-Fudgy Brownies

source Martha Stewart

Ingredients

8 tablespoons/1 stick (120 gr) unsalted butter, cut into pieces, plus more for pan
1 cup (130 gr) all-purpose flour (spooned and leveled)
1/4 cup (20gr) unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces (225 gr) semisweet or bittersweet chocolate, chopped
1 1/4 (280) cups sugar, here used 220gr
3 large eggs

Directions

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Being In September and Choc Chiffon Cake

noreply@blogger.com (Rita Sella) — Sun, 25 Sep 2011 21:57:00 +0000

Oh, how time flies.... it is September already, and it almost at the end. I won't let September pass without any of my post. Whole month of September has been sooo hectic... Raya, wedding cake orders, exams, assignments, school's tasks, family arriving... and suddenly bammm.... September almost saying good bye.

I haven't even make an entry about my Lebaran, Happy Eid Mubarak to those who celebrate Ied Fitr. May Allah accepts our good deeds during Ramadhan. (There are two new entries published together with this entry)

September is equally flower in my thought... Yesss... it's Spring in here... it's time of intense blooming of colourful ranunculus... oh I love this flower, my last year bulbs which I left in the ground are now at pose. The house beautified with vivid colours cut of its bloom. They stayed fresh in vase for a week or two.

Anyway... as most of you who celebrate festival of Ied Fitr ... I enjoyed bake-a-lot of kue kering (cookies). In fact I enjoyed more than last years (that is time when I was away from this blog). I have published my Lebaran's cookies Suji and Melt-in-mouth German cookies and will publish more cookies recipe after this post. This chiffon cake was also part of my baking frenzy. It has deeply chocolate flavour as cocoa is mixed with hot water. The same method uses in Devil food cake.

Chocolate Chiffon Cake

Original Recipe by Primarasa, Modified by Riana
and translated by her

Ingredients:

50 g cocoa powder
175 ml hot water
A pinch of salt
175 g flour, sifted
350 caster sugar
1/2 tsp baking soda
1 tsp baking powder
85 ml vegetable oil
400 g egg whites [from +/- 10 eggs @ 70 g (weighed with the shells)]
10 egg yolk
1 tsp vanilla powder/extract (optional)

Garnish:
Powdered sugar

Instruction:

Preheat oven at 180 degree Celcius. Prepare 25 cm chiffon pan, splash the inner part with water. Dissolve cocoa powder and salt in hot water, whisk until smooth, set aside.
Mix together: flour, 2 Tbsp of caster sugar, baking soda and baking powder, mix well. Make a hole in the center, pour vegetable oil, egg yolks, chocolate mixture and vanilla into the hole. Whisk until smooth, set aside.
Beat egg whites with electric mixer at medium speed until frothy, gradually beat in caster sugar, continue beating until soft peak.
Using spatula, gently fold in egg whites to flour-egg batter until well blended.
Pour the batter into pan, tap the pan 2-3 times to let out any excessive bubbles. Bake for about 75 minutes (do the skewer test). Take out from oven, turn the pan upside down and let it cool in this position (about 1 1/2 hour).
Run a long knife along the side of the pan. Turn the cake onto a rack. Run the knife along the bottom of the pan, take off the bottom pan. Turn the cake onto a serving plate or cake board. Garnish as you like.

Note:

Use good quality chocolate. Sometimes a chocolate cake doesn’t give us that ‘kicking’ sensation not because it needs more chocolate, but because the chocolate is not good enough. Choose the one that has wonderful smell and deep flavor.
If you’re new to dealing with egg whites, search the tips on the internet. It could be tricky, but it’s not that difficult.
If the 400 g egg whites give you more than 10 yolks, use the extra yolks in the batter anyway. Whisk it into flour-egg batter.

Suji Cookies

noreply@blogger.com (Rita Sella) — Thu, 25 Aug 2011 20:51:00 +0000

I firstly knew this kinda of cookie when I was invited for iftar by Singaporean family. When she said its name, suji it made my eyes opened wider as it was actually pale gold in colour. "Does it has suji in it ? " She said no, it's just used ghee butter. I'm not very fond of ghee, but this cookies was intriguing. I didn't feel like to order cos I still have jaaaars.. and jars of cookies for Lebaran, and you know my other reason was I'd like to bake it with my bare hands ☺. Though I felt hesitate to ask for recipe.

Completely forgot about this until I lined up in post office, and I saw "Poh's Kitchen-My Cooking Adventures" and from quick look I saw suji recipe, and put it as my reason I decided to purchase it, err... actually there was something else, the book was on sale ! In this book, Poh uses ghee, she creamed it while other recipe use melting method. I'm not sure what's different in result. Will try different method next time, meanwhile I am happy with this recipe.

Suji Cookies with Pandan

230 gr ghee
150 gr caster or icing sugar
1 tsp natural vanilla paste or almond essence
300 gr plain flour, shifted
1 cup (100 gr) almond meal
Pandan paste for green colour (Rita)

Methods
Preheat the oven to 16 °. Line a baking tray with baking paper.

With mixer, cream the ghee, sugar and vanilla or almond essence until pale and fluffy. Add the flour and baking powder and mix with wooden spoon. Add the almond meal and mix until combined. (Rita add pandan paste)

Roll the dough into balls the size of large marble. Place on prepared tray about 2 cm apart. If your hands get very sticky, just wash and moisten slightly before continuing to roll. Top with piece of cherry and squash down a little. (I rolled into rice cereal (Rita))

Bake for 10-12 minute or until pale gold-these are not meant to be golden brown. Cold on a wire rack and store in an airtight container.

Melt-in-mouth German Cookies

noreply@blogger.com (Rita Sella) — Wed, 24 Aug 2011 21:21:00 +0000

It was close to 11 pm, I've just finished with the chores as well as school task, I thought I still have 3 out of 5 energy level left. I was craving to bake this cookies from 2 weeks ago, but there was always something else to bake with higher priority.

I decided to bake anyway otherwise it will intensely popping in my thought. The making was real simple. As always I put all ingredients in a food processor, press the button, shaped it and voilaa... a delicate moreish cookies in front of you before you knew it.

Found this recipe in here, I reckon it's quite popular among Chinese blogger. Yeah .. and I made it, don't regret it. Recipe worth to try.

Melt-in-mouth German Cookies

Ingredients
125g butter
40g icing sugar
125g potato starch
80g plain flour
vanilla paste

Method
1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough.
3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Chilled Sticky Rice Pudding with Raspberries

noreply@blogger.com (Rita Sella) — Tue, 23 Aug 2011 20:19:00 +0000

Among our Indonesian friends there is a saying, if you change your name you should make "Bubur Merah putih" and distribute to your nearest neighborhood. The fact is it is not only a saying but also a cultural among Javanese to commemorate one’s birthday. Bubur merah putih, is a sort of sticky rice pudding sweetened due palm sugar, while the white one seasoned with a pinch of salt, and drizzled with thick salty coconut milk. Well, the colour is not really red in raspberry red it's more brown I may say. Dessert in this post has similarity with bubur merah putih, it has slightly same methods and same ingredients. The two main differences are the use of lemongrass and a touch of western ingredients.

I've got this rice pudding recipe from Delicious Magazine. The one that I grabbed from the library's self. You know, when things got bore, I'd rather sit, grabbed a food magazine, buried my self and let the letters swim. At home I soaked a 1/2 cup of sticky rice in the container and left next to sink. Then I refrigerated it, hoping that I can use it tomorrow. Oh .. well enough said, I forgot all about it until the 3th day. I was pretty sure this sticky rice is going to be cooked in no time. Yes, it overcooked and the rice pieces have no shape anymore, but it surprisingly it was dead good. My younger daughter gave her verdict in Master Chef judge kinda style, hhmm it's 9 out of 10... ooh no it's 10 out of 10. Isn't she generous, is she ? lol..

This post also means to commemorate Indonesian's Independence day, well a little bit too late for 17th August, but hey it's still August ☺ MERDEKAA....

Chilled Sticky Rice Pudding with Raspberries

Source Delicious Mag feb 2011 with some adaptations by Rita

1/2 cup sticky rice (soak at least 4 hours)
1 lemongrass stem
1 vanilla bean split seeds scrapped
400 ml water
200 ml coconut milk
1/4 cup caster sugar
200 gr yoghurt

250 gr raspberries
1/4 cup sugar

Place rice, lemongrass, vanilla pod and seeds, water, coconut milk and sugar in a pan. Bring to boil, then reduce the heat to very low and cook, stirring until thicken. Discard lemongrass and vanilla pod. Cool.

Stir yogurt into sticky rice mixture. Chill mixture until completely cold.

Meanwhile place half the berries in a pan, Stir in sugar and 1 tbs water and simmer over medium low heat. Reduce heat to low and cook, stirring for 2-3 minutes until berries have softened. Remove from heat and push though sieve, discard solids. Stir remaining raspberry into the puree and allow to cool. Chill.

Divide between 4 small bowls. Serve with raspberries.

Agar Agar in Vanilla Custard

noreply@blogger.com (Rita Sella) — Thu, 18 Aug 2011 02:23:00 +0000

In the middle of the week, 2 weeks ago we went to a place where they exhibited arrays of children play experience. It wasn’t kind of toy that you normally find in the toy stores. It’s something to promote children to value their identity through play as well as to provide them with the experience to explore other materials of toy. Basically it was a sort of plastic-less, most of the toys they showed were made from nature ; such as wood, wool, stone, leather, tin, fabric, and plants. Giving children nature toys seems to be a great way of teaching them about environment and nature as well as promoting another culture outside of their own culture.

From all of their displays my most favourite was a tent that was built with wood and a piece of large thick fabric in swag style. In the front of it there was a tyre filled with stuff and on top of it was an old large tin, ready to help children to expand their imagination of campfire and how they become a swagman. Ahh.. it reminds me of the tent that I made for my daughters during last winter break, it was made from bamboo and thin white fabric, all corners were tied up with sisal. This tent was able to draw them from their computer. It wasn’t a game they played on the computer, they do like exploring an easy photo’s program and explore any graphics that suits their design. However it isn’t a healthy choice for them to stay in front of the computer for long time.

Meanwhile in the kitchen, for the iftar, I prepared this agar agar dessert for my family. Agar agar is substitute of gelatine, derived from red seaweed, it has firmer texture compare to jelly which made from gelatine and set pretty much quick in a room temperature. Best choice for those who are vegetarian or halal concern. The one that I used in this recipe came in the yellow packet of Swallow Globe brand, it is easily found in Asian grocery store.

I found a packet of pistachio pudding in my pantry, this one I bought from Turkish shop, I mix with this agar to get it hard and serve together with the custard. It was sort of gave extra flavour to this dessert. Hubby and my lil one love it while my first daughter picked the green cube like sorting out unwanted peas in the soup.

Agar Agar in Vanilla Custard
Ingredient:
1 large can of Del Monte Fruit Cocktail
Diced of cooked agar agar *find ingredient and method below
1 packet of "Turkish style pistachio pudding mix" (optional) mix with 1 packet of Agar and cook according to direction, and set to cool in a tin, cut in cubes
1 batch of vanilla custard
serve in diced agar agar in the serving cup or bowl, topped with fruit cocktail. including the juice and pour the custard.

Agar Agar
1 packet of agar-agar
200 gr sugar
400 ml water
food coloring
pour in small pan agar-agar powder, sugar, water mix them well and bring to boil.
Once it boil keep stirring and turn the stove off, pour into the tin, let it cool to set.

Vanilla Custard
(Source : Morning Song)

500 ml light milk
100 ml sweet condense milk
100 ml sugar
2 tbs corn starch
1 tsp vanilla extract/ vanilla paste
a pinch of salt
2 egg yolk whisk lightly

Mix in the medium pan milk, sweet condense milk, sugar and cornstarch bring to a boil in a heavy saucepan over medium heat, whisking contantly; boil, whisking constantly or until thickened.
Turn off from heat. Let the pan stay on top of stove,stir in egg yolk and vanilla. Whisk well and chill for 2 hours.

Creamy Chicken Mushroom With The Add of Sweet Potato

noreply@blogger.com (Rita Sella) — Tue, 26 Jul 2011 11:04:00 +0000

Everybody around me seems to talk about holiday already, the holidays that followed after we celebrate the month of Ramadhan; it is a kind of holy month for Muslims. Back in my country Lebaran or Iedul Fitri’s Holiday is the biggest holiday season. A lot of people will spend most of their holidays visiting their hometown, this is also followed by a chance to meet schoolmates in some kind of reunion. The bad news is my teacher told me not to book any holiday after our second placement which is actually the time that I’m waiting for an overseas holiday. Uh well… It was just something that kicking around my head.

Forget about it; let’s talk about current Melbourne weather. Apparently, winter is kindly embracing us in its notoriously chill, windy and wet. That would make the words snug, warm and cozy becoming luxurious enough when we need to hit the road anyway. Especially, for the commuter like me. Somehow, when I got a day off and think about comfort food, one of the first things I feel like doing is cooking steamy soups.

My husband is not too fond of soup. Creamy soup that we devoured on its own or served with a piece of bread. He is more “clear soup with rice”. Since there is our extended family staying with us right now, I enjoy cooking creamy soup as much as I want, and of course, obviously because they love my creamy soup. I prepared “Creamy Chicken Mushroom” yesterday. I added a sweet potato to it, to enrich the flavour and make it ever more creamier. Sweet potato has no family link with potato at all; I wonder why it’s called sweet potato☺. In other countries it is mistakenly called as Yam. The one I always pick is the one that has purple skin and white flesh; it’s quite firm in texture and sweet when it’s cooked. When you purchase sweet potato sometimes it comes as surprise for you, they might have the same colour skin but they have a different flesh colour and taste. Especially here in the fruit shops, they never mention the variety like Kumara, white delight or whatever; they are all displayed as sweet potato. I have got mine from the same fruit shop from time to time, so I’m sure this is the one that I always wanted, and it is always delightful as an addition for both cooking and baking.


Creamy Chicken Mushroom

Ingredients

3 tbs butter
1 medium onion, chopped
2 tbs flour
2 tsp salt
1 tsp pepper
4 cups chicken stock
500 gr mushrooms, sliced
1/2 cup chopped carrots
1/2 cup sliced celery
1 medium piece sweet potatoes, diced
1 cups frozen corn kernels
2 cups chopped cooked chicken
1 cups light cream
chopped parsley

Methods

In a large pot, melt the butter over medium heat. Add the onion,saute until tender. Stir in the flour mix until smooth.
Gradually add the chicken stock, bring the soup to a boil. Add the mushrooms, carrots,celery, sweet potatoes, chicken and corn. Reduce the heat and simmer the soup, covered, until the vegetables are cooked
Add parsley and the cream. Heat the soup, but do not let it boil.

Simit Cookies

noreply@blogger.com (Rita Sella) — Mon, 23 May 2011 01:06:00 +0000

On one occasion a good friend of mine brought Turkish food to share on our lunch table. She knows that I am always excited to learn other countries cuisine. I guess this is one beneficiary of cultural diversity. She brought Kisir and Simit. Kisir is a salad made from couscous and some herbs. While Simit is actually kind of Turkish bread, it came to my surprise that Simit also comes in a cookie. Mind you, this is kind of savoury cookie. Not sure if I was too hungry or the cookies was so good. I lurve this. Graciously, she gave a sheet of paper, Simit recipe was written on it, she knows me very well.

The first batch that I made was not quite what I expected, it just matter of different understanding of measurement. Second batch I'd rather use my interpretation and common sense about making pastry. I was delighted with the result. It's a gem. It won't make your sweet tooth hooray, precisely. But you would struggle to stop devouring this donut's shape cookies.

Simit Cookies

{I used Australian measuring spoon, 1 tbs equal 20ml}
300 gr flour
1 tsp salt
½ tsp baking soda125 gr butter
3 tbs canola/olive oil
1 egg yolk
2 tbs icing sugar3 tbs yogurt

Coating
1 egg white
sesame seeds

Using food processor or mixer with paddle beater, mix flour , salt, baking soda, butter, oil, yolk, icing sugar and yogurt until all combine and dough starts to form. Shape into rings, coat with egg white and dip into sesame seeds. Place on the baking sheet, and bake until just golden brown.

Almond Rhubarb Cake, Pear Almond Tart and A Beach Visit

noreply@blogger.com (Rita Sella) — Mon, 09 May 2011 12:52:00 +0000

The warm day has gone, we are facing real Autumn, cold and wet, really are not my kind of favourite, and I was at home by my self with some big words in my head told me my to do list for today, which is none of them domestic words, except one big loud, baking.

I've never been in baking frenzy lately, until today. As Monday is my only day off, no piles of laundry, house in sparkly clean, assignment can wait ☺. I've got two ingredients lately that I wanted to whip up, right here in my own kitchen, rhubarb and Packham's pear. The recipe will be in the last section of this post.

Meanwhile, I've just remembered I had some pictures I took while my darling friend and her daughter visited from Sydney in the middle of April 2011, and we took them to St Kilda Pier and Brighton Beach. St Kilda Pier is only 5 kilometers from Melbourne. Its history dates back to 1853 when the St Kilda Pier and Jetty Company constructed a wooden jetty to assist the early settlers in unloading timber, building materials and firewood to St Kilda. As in Parks Victorian stated.

In the end of the Pier there is a kiosk which quite historic, built in 1904, originally known as Parer's Pavilion and later renamed Kirby's Kiosk but locally known as St Kilda Kiosk.The original construction was devastated by fire on 11 September 2003 and continued on public service with much safe construction. I definitely will come back again for a cup of latte and poppy seed muffin as well a lovely sunrise.

Enjoying the beautiful site of Melbourne offered us a good mood, but suddenly we realized parking meter was ticking too, we went back to where we parked the car. And kept going South to Brighton Beach. This Brighton Suburb surrounded with luxury beach houses with luxury prices. While its beach surrounded with its famous row of vivid plumage of beach huts or bathing boxes.

Back to baking. Those two cakes I baked today were done using food processor, hilariously easy.

Pear and Almond Tart was adopted from Donna Hay Issue 39,Winter. To be honest I am in a completely utterly mad about Donna Hay Magazine {Ah well two adverbs, used to express this feeling }. I collect back-dated edition as well as don't want miss the new issue. I love her vintage props as well as her easy recipe. Simple but true.

Oopps, someone apparently pushed my double cream in deepest part of fridge, and it got frozen, meanwhile we devoured with custard. That's OK ...

Pear and Almond Tart

90 gr butter, softened
½ cup (90 gr) brown sugar
2 eggs
1 cup(120gr) almond meal
¼ cup (40 gr) plain flour
¼ teaspoons finely grated lemon rind
2 Packham's pear, peeled, cored and quartered
½ cup (90gr) brown sugar extra (I skipped this)
raw sugar, for sprinkling
double cream, to serve

Preheat oven to 160°C (320°F). Place the butter and sugar in the bowl of food processor and process until just combined. Add the egg, almond meal, flour, baking powder and lemon rind and process until just combined. Spoon the mixture into lightly greased 9.5 cm x 33 cm loose -bottom fluted tart tin. Place the pears and extra brown sugar in the bowl and toss to coat. Press the pears into the tart mixture and bake for 35-40 minutes or until cooked when tested with skewer. Sprinkle with raw sugar and allow to cool in the tin. Serve in double cream. Serves 6.

For Almond and Rhubarb Cake found recipe in here, with really great reviews. I used olive oil instead of vegetable oil, its super moist, the right amount of sweetness, absolutely delicious the only drama was... need more generous amount of rhubarbs. Will do for next.

Almond Rhubarb Coffee Cake

330 g packed brown sugar
160 ml vegetable oil
1 egg
5 ml vanilla extract
310 g all-purpose flour
6 g salt
5 g baking soda
235 ml milk
185 g rhubarb, chopped
45 g (½ cup) sliced almonds (I used almond meal)
65 g white sugar
15 g butter, melted
25 g (¼ cup) sliced almonds (I used almond meal)

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.

Family Affair and Fruit Salad in Rujak Manis Sauce

noreply@blogger.com (Rita Sella) — Tue, 26 Apr 2011 06:09:00 +0000

It amazed me how the weather these days, it feels like Autumn knocking on our door, but Summer won't swap the place. During the weekend, with this much loved Spring like weather, when we decided to stay at home rather than go wander. Mostly we are trying to finish off our project. Yeah .. there'll always be some project waiting to be handled. We have done a big cabinet for our dining room, that's what I'm most grateful for. The most challenging one had to be finished first. Will tell you about this on later post.

Our last project was a redecorating coffee table from lounge room, that has a glass top, into display coffee table. AG, which is hubby, laid a board underneath the glass so kids could decorate with sand and put our shell collection in to display. The table was actually a different kind of white shades, we, umm, this time AG sprayed an antique white, with additional brown coat as the Mrs requested. (On the picture below was actually my tanned hand when painted our previous project.)

While we finished off this coffee table AG requested a fruit salad, such a good idea in this kind of warm weather. I've checked what's in the fridge as we haven't done our weekly shopping.

We only had cucumber, granny smith and royal gala apple, these won't make a prefect fruit salad, but rujak manis is another good idea for another kind of fruit salad. Normally to make rujak manis you'll need to prepare some tropical fruit such as pineapple, young mango, jicama, young paw paw and star fruit. Without them it won't stop you from making Rujak manis, right?

I had stock of puff tofu which how people from my region serve this salad, accompanied with tapioca crackers. Well, that's how we celebrate warm weather with Indonesian food.

Peanut Sauce for Rujak Manis

250 gr palm sugar or gula merah (available in Asian Grocery)

100 ml water

4 pieces red bird eyes chilies (depends on how hot this sauce to be)

1 garlic thinly slice and and fried

1 tsp cooked shrimp paste (optional)

1 tsp salt

3 tbs fried peanut, grind on food processor

1/2 tbs tamarind, make paste with a bit of warm water

Boil palm sugar in water with slow heat, until it dissolves and thicken. Using pestle and mortar grind chilies, fried garlic, shrimp paste, and salt into paste , add ground peanut and mix. Add this mixture to dissolved palm sugar, add tamarind paste, mix well. Let this sauce cool before serve.

Warrnambool and Great Ocean Road

noreply@blogger.com (Rita Sella) — Thu, 17 Mar 2011 21:12:00 +0000

My favourite part of summer is "packing up and heading off" to the some places to a rented en suite cabin or just build our camping tent.

Summer equally dose of fun, equally holiday, equally trip.

It was Warrnambool that I and my family visited, last December.This time we packed up our tent gear. We headed off to South before Christmas came. The site was quiet as people were still at their home to celebrate Christmas. There was some caravans and campers too, less than 2 hands count.

Warrnambool is a thriving city with a population of more than 30,000. It's the city by the sea. Located at the end of Great Ocean Road . Approximately a 3 hour drive via Geelong on princess Highway or Hamilton Highway. Only 50 minutes to Twelve Apostle on the Great Ocean Road, where we learnt history some of the notorious shipwreck along this coast. It was a unique experience for sure.

As the day unfolded we enjoyed rest under tent and shelter, biking, glorious foods and filled our hunger of adventures. Soaking up in the prettiness of this regional town.

The next day, we packed up early in the morning ready to explore another side of Warrnambool. Port Fairy that is. The weather was actually sunny but the sea breezes was so strong, not kind of the breeze we expected to do seaside walking, though, it won't change the mood to enjoy the view.

We ended up in an antique shop, regrettably they won't allow me to steal the atmosphere in to my camera. No photos allowed.

Back to Warrnambool, Lady Bay was our last visit today, as it's close to where we were staying. Someone wanted to ride a boat. Who would have guessed? Not me, apparently! Hubby and the kids had fun riding a boat. While someone else had to take picture, and that had to be me.

On day four, after we packed up tent, we didn't want to miss the chance to wander the greatest of Great Ocean Road, there were Loch Ard Gorge , London Arch, and some of amazing places along Great Ocean Road, except The Twelve Apostles, as it was too crowded, our car could barely move in the long queue. So we decided to go back to Port Cambell, and straight back home to Melbourne.

Blue Around the House

noreply@blogger.com (Rita Sella) — Thu, 10 Jun 2010 23:48:00 +0000

“Home is the place where it feels right to walk around without shoes”

thinkexist

Hidden Garden

noreply@blogger.com (Rita Sella) — Mon, 19 Apr 2010 00:11:00 +0000

There’s a hidden area in my backyard which I found quite of relaxing to be in this space. To be a witness of blooming ranunculus or just saying hello to new shoots.

Classic Chocolate Chip Cookies

noreply@blogger.com (Rita Sella) — Thu, 04 Feb 2010 03:31:00 +0000

It was after picnic lunch at Sorrento Beach. When I suddenly recalled of cookies I kept on the tin inside the picnic basket, that thing should accommodate my mood.

My gun was next to me while target was lying there in front of my eyes, the beach bench was so luxury to me, it's dark Grey with fabulous grain, and white picnic plate was such helpful to provide me with additional light.

While cookies recipe was taken from Cadbury® Milk Chocolate Chips. No doubt about how good is the taste.

Classic Chocolate Chip Cookies
serves 30

Ingredients
125g butter
1 cup brown sugar
¾cup caster sugar
1 teaspoon vanilla essence
1 egg
1½ cups self raising flour
¾ cup milk chocolate chips
Method

Preheat oven to 160ºC.
Cream butter and sugars until light and fluffy.
Mix in vanilla essence and egg.
Stir in flour until combined.
Add ,milk chocolate chips.
Place teaspoons of mixture on greased baking tray and bake in moderate over for 10-15 minutes.

Fruit Danish Pastry

noreply@blogger.com (Rita Sella) — Tue, 05 Jan 2010 22:02:00 +0000

I was completely out of the blog last year, not that I stopped baking, it's still there, stuck like my middle name. I baked new recipe as well as the one I tried before, like this Danish Pastry. There is nothing could beat the smell of cinnamon mingled with the scent of butter came in the morning breakfast. What could you say, glorious morning ...

Danish pastry is cross of bread and pastry, use only plain flour and overbake one will end up in dry danish, so please don't :). It has to be flaky crunch in the outside and soft inside.

I posted this recipe before in Bahasa. And this time in English.

Check also :
Chocolate Tiramisu
Cwi Mie Malang
Black Forest Dg Fruit Punch

DANISH PASTRY
Australian Good Taste

Makes enough for 12 danish
1 tsp(7 gr/1 sachet) dried yeast
1 tbs caster sugar
125ml (1/2 cup) warm milk
225 gr (1 1/2 cups) plain flour
Pinch of Salt
1 egg, lightly whisked
110 gr unsalted butter, chopped, softened slightly

Step 1: Combine the yeast and 1 tsp of sugar in small bowl. Gradually whisk in milk and stir until yeast dissolves. Set aside in a warm, drought-free place for 10 minutes or until mixture is frothy.

Step 2: Place flour, salt and remaining sugar in a bowl. Make a well in the centre and add milk mixture and egg. Use a round bladed knife to mix together using a cutting motion, then use your hands to mix until soft dough forms. turn onto a lightly floured surface and knead for 2 minutes or until smooth.

Step 3: Use a lightly floured rolling pin to roll 20 x 30 cm rectangle, about 5 mm thick. With short edge closest to you, dot butter evenly over the top two thirds of dough, leaving 1 cm border on three sides. Fold the end closest to you (without butter) over half of the buttered portion, then fold the opposite end over the top (the butter should now be enclosed). Turn the dough 90 ° clockwise and gently press the edge together.

Step 4: Use a lightly floured rolling pin to roll out dough to a 15 x 30 cm rectangle. Fold as before. Cover with plastic wrap and place in fridge for 15 minutes to rest.

Step 5: Remove from fridge and repeat rolling and folding process (step 3 and 4) 2 more times. Cover with plastic wrap and place in fridge for 30 minutes to rest.

SPICED FRUIT DANISH

Makes :12
60 gr butter, softened
70 g (1/3 cup, firmly packed) brown sugar
2 tsp ground cinnamon
1 quantity DANISH PASTRY (recipe above)
100 gr (1/2 cup) mixed dried fruit
1 egg, lightly beaten

Icing:
150g (1 cup) icing sugar mixture
1 tbs boiling water

1. Preheat oven to 200 °. Line a baking tray with non-stick baking paper. Use an electric beater to beat butter, sugar and cinnamon in a bowl until well combined.

2. On lightly floured surface, roll out pastry to a 25 x 30 cm rectangle, about 5 mm thick. Spread evenly with butter mixture and sprinkle with mixed fruit. Starting from long end, firmly roll pastry into a log. Trim the ends. Cut cross ways into 2 cm-thick slices and place on lined tray. Use the palm of your hand to flatten slices slightly. set a side in a warm, drought-free place for 15 minutes or until doubled in size. Brush with egg and bake in preheated oven for 10-12 minutes or until brown and cooked through. Remove from oven and transfer to a wire rack to cool.

3. Meanwhile, to make the icing, combine the icing sugar mixture and boiling water in a bowl and stir until smooth. Place icing in a plastic bag. Cut a small hole in the corner and drizzle the icing over the toop of spiced fruit Danish. Set aside for 5 minutes to set.

Chocolate Tiramisu

noreply@blogger.com (Rita Sella) — Wed, 30 Sep 2009 23:27:00 +0000

This is the simplest tiramisu that I have ever made, I had a chocolate cake before hand though, it called Brownie Kukus translated as steamed brownie, kinda cakey brownie, well, I must say it is more like a chocolate cake to me. Quite famous in Indonesian cakery.

The tiramisu cream was what the simple one in this cake. I was, sort of running out of time to make such impresive dessert, and there was mascarpone waiting on the fridge, search in the internet simple tiramisu recipe and stumbled across Gordon Ramsay's eggless, quick and easy tiramisu. Well, it's true, it's not like common tiramisu without egg. But .. hey the taste is not bad at all... I would say excellent.

Steamed Brownie
by : Sahak Pribadi

Ingredient A
100 gr Dark cooking Chocolate
150 gr Butter

Ingredient B
5 eggs
200 gr sugar
1 tbs elmusifier, (it's called TBM or SP you could find in any Indonesia groceries, or you can swap it with sweet condense milk)

Ingredient C
100 gr plain flour
20 gr corn flour
40 gr milk powder
40 gr cocoa powder
1 tsp salt
5 gr baking powder

Methods:
1. Prepare a large steamer with the lined square pan which can fit onto the steamer, add the water in the bottom part of the pan.( It's important to put a baking paper on the cake pan as you need to divide the mixture in to 2 batch to get this cake quickly done )
2. Over double boiling pot melt chocolate and butter, set aside to cool down
3. Mix "B ingredients" aprox. 7 minutes, using whisker add gradually chocolate mixture
4. Add C ingredients, gradually
5. Pour in 1/2 of the mixture, steam for about 30 minutes, after cooked through, remove from the pan and continue with the rest of the mixture.

Tiramisu Cream (inspired by Gordon Ramsay)

200 ml cream, cooled in the fridge
450 gr mascarpone cheese
25 gr icing sugar (or to taste)
1 cup coffee mixture (made from 1 cup boiling water + 2 tsp of instant coffee, only needed 2 tbs for this cream, reserve the rest to moist the cake) *remember my kids eat this cake, so i did not want this coffee's taste overpowered the cake :)*
cocoa powder

It's important to set a bowl and beater in the same temperature with cream, so beforehand leave them in the fridge, at least an hour.

Methods:
pour mascarpone in the medium bowl, soften using spatula, add 2 tbs of coffee mixture to mascarpone cheese

in the cooled bowl, pour cream and icing sugar mix until stiff, add mascarpone, mix

prepare chocolate cake, pour with the rest of coffee mixture, add cream in the first layer and using an icing bag squeeze to make a dot on top layer, and dust with cocoa powder, serve

Cheese Soufflé

noreply@blogger.com (Rita Sella) — Thu, 30 Jul 2009 02:20:00 +0000

KBB time.... !!! Kali ini Zita yang jadi host dan bikin round up...Tantangannya ? discover the joys of French cuisine.... menarik sekali kan...KBB geto loh ^__^

Proses pembuatannya sendiri gak terlalu ribet , really... klo pernah bikin choux pastry aka kue sus... yahh seperti itu dah pembuatannya... minus nyepuit satu-satu.

Semua bahan dah tersedia di dapur, minus parmesan... sayah lanjut sajah ... gak pakek parmesan, tambahin jumlah cayene peppernya, tambahin bayam frozen yg emang selalu siap di sudut freezer. Gak ada masalah saat pembuatan. Yang masalah man satu step by step.... hiaaaaakkk...banyak yag kelewat...

Hasilnya ? Hmmm... Dinikmatin panas-panas straight from oven...lembut... cheesy...this food definitely brought my mood back.

Note dari KBB

Souffles konon kabarnya berasal dari Negara Perancis yang dipopulerkan oleh chef Antoine Beauvilliers. Souffles bisa beragam, baik manis maupun asin dan dihidangkan sebagai desserts atau main dish. Kali ini kita akan mencoba membuat souffle asin sebagai tema KBB 12-Savoury Baking.

Tantangan kali ini masuk dalam kategori 'menantang'.

Pembuatan souffles panggang asin/savoury dasarnya selalu dengan mencampur roux, yaitu campuran tepung dan mentega (ingat dengan pembuatan Paris-Brest?), lalu ditambah dengan kuning telur, susu dan keju sebagai dasar saus bechamel. Putih telur dikocok tersendiri hingga mencapai volume puncak yang kemudian dicampur ke dalam adonan keju-kuning telur.

Souffle panggang akan mengembang tinggi di oven dan harus dihidangkan segera.

Ketentuan Pembuatan:

Souffle dapat ditambahkan dengan sayuran kesukaan, misalnya bayam, silverbeet, atau yang lainnya
Keju cheddar dapat diganti dengan gruyere. Member diijinkan untuk mengganti keju jika Cheddar, Parmesan atau Gruyere tidak tersedia di tempat masing-masing.
Member diijinkan menambahkan cincangan herbs seperti chervil, basil, parsley, atau rempah lain yang sekiranya dianggap sesuai selera.
Resep ini juga bisa memakai 1 loyang dengan kapasitas ukuran 6 cup, dengan demikian waktu pemanggangan harus disesuaikan.

Cheese Souffles

Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

100g unsalted butter

½ cup plain (all-purpose) flour

300ml milk

1 cup grated cheddar

2 Tbs freshly grated parmesan

½ tsp Dijon mustard

pinch cayenne pepper

4 eggs separated

Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.

With an electric 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 the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.

Cwie Mie Malang

noreply@blogger.com (Rita Sella) — Tue, 02 Jun 2009 23:32:00 +0000

Cwi mie sangat terkenal dihidangkan di warung atau restaurant di Malang, kota kecil 90km dari ibu kota Jawa Timur, Surabaya. Dihidangkan dengan kerenyahan selada dan pangsit goreng. Biasanya disini aku selalu pakek cos lettuce.Lebih lengkap lagi klo ada baksonya :)

Beberapa restaurant ada yang mencampur minyak ayam ke mie yang sudah direbus, karena aku rada gimana gitu ma fat ayam biasanya aku campur dengan minyak bawang, yang udah aku siapin sebelom ngrebus mie. It's kinda gave zing to boiled noodle.

Cwi Mie Malang

Bahan :
400 gr mie keriting
20 lembar kulit pangsit, isi sebagian dengan bahan taburan (aku seh gak pernah ngitung biasanya banyak sekalian)
minyak goreng untuk menggoreng pangsit
Selada cos, cuci bersih
bawang goreng
seledri iris halus
daun bawang iris halus
Sambal
acar timun

Minyak Bawang :
5 butir bawang putih parut
5 sdm kecap asin (kurang lebih)
50 ml minyak (sayah pakek canola oil)
2 sdt minyak wijen

Tumis bawang putih hingga harum dengan minyak, tambahkan dengan kecap asin dan minyak wijen

Taburan:
2 sdm minyak goreng
3 siung bawang putih cincang halus
1 cm jahe, cincang halus
300 g daging ayam (bagian dada tanpa kulit) cincang halus
merica bubuk
garam
1 sdt kecap asin

Kuah
2 sdm minyak goreng
5 siung bawang putih, haluskan
1 sdt jahe parut
2000 ml kaldu ayam
garam, gula merica bubuk

Rebus mie dalam air mendidih, angkat tiriskan, siram dengan air dingin, masukkan dalam mangkuk campur dengan minyak bawang secukupnya. Aduk sampai rata.

Taburan ayam:
Panaskan minyak goreng dalam wajan, tumis bawang putih dan jahe hingga harum, masukkan daging ayam cincang, aduk sampai daging ayam berbutir-butir. Masukkan merica, garam, dan kecap asin, aduk rata, angkat. Dinginkan, haluskan dalam food processor hingga berbutir halus, sisihkan

Kuah:
Panaskan minyak goreng tumis bawang putih dan jahe hingga harum,tuangi kaldu. Tambahkan garam, gula dan merica , didihkan.

Penyajian :
Taruh 2 lembar daun selada di dalam mangkuk. Masukkan mie dan taburan, taburi bawang goreng, daun seledri dan daun bawang diatasnya, Taruh kuah dalam mangkuk terpisah. Sajikan dengan kulit pangsit goreng, dan acar timun dan cabe hijau.

Onbitjkoek

noreply@blogger.com (Rita Sella) — Sun, 31 May 2009 12:19:00 +0000

Bukan pertama kali nge-bake onbitjkoek, tapi baru pertama ngebake cake ini tanpa butter ato mentega. Emang seh klo aku baca-baca resep yang asli dari negri londo sana gak pakek butter tapi served with it. Ingredientnya simple banget, aku pakek spice mix botolan yang didalamnya ada kayu manis, pala dan cengkeh. Ini spice mix favouriteku nih.

Pertama kali bikin, aku berexperimen dg mencampur semua bahan jadi satu, termasuk tepungnya tuh, kocok semua sampai kaku, dioven pakek cetakan friands ... ...karena aku pakek cetakan individual gini, waktu pengovenan juga gak perlu lama, hasilnya...? masih moist boow !

Baking kedua, dg cara sesuai resep dg mengocok telur dan gula setelah kaku baru dweh dimasukin tepungnya.... pakek cetakan individual, hasilnya ??? lebih spongy dari hasil pertama.

Baking ketiga, tetep sesuai resep dg pakek cetakan loaf pan. Hhmm... rada gak cocok dwehh... crumbly. Aku milih cara yg kedua.

Pas mo bikin laporan .... emberrrr.... dah pikun ! mana donk foto step by stepnya ??? hahahaha... saking gampangnya bikin cake ini, sampe kelewatan dweh. Simple and cepet banget, klo gak ditimpuk Arfi,aku milih gak pakek step by step dwehh kikikikkkk....

Hayoohhh yang mo coba... gampang bow.... Recomended banget pakek cetakan individual macem muffin gitu buat menjaga kemoistannya Klo gak suka manis kurangi gula menjadi 100 gr. Cocok and light buat temen minum kopi. Kita makan gitu aza tuh gak pakek butter... Dengan iming-iming gak pakek butter di adonannya, hubbyku tambah suka ma cake ini.
Thanks KBB !!.... sampe hari ini dah nge-bake 5 kali.... hahahahah....

enjoying onbitjkoek and drew drops in my garden...

Onbitjkoek

Sumber: Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007.

125g gula palem/gula merah
5 kuning telur
3 putih telur
campur rata 125g tepung terigu, 1 sdt peres kayumanis bubuk, ½ sdt pala bubuk, ¼ sdt cengkih bubuk
50g kenari, iris tipis

Kocok kuning telur dan putih telur, gula palem sampai kental dan naik. Masukkan campuran tepung ke dalam kocokan telur, aduk rata. Tuang ke dalam loyang roti (loaf) (Rita pakek cetakan individual) yang sudah dialas dengan lapisan kertas yang sudah diolesi mentega dan ditaburi tepung. Panggang kurang lebih 20 menit (setengah matang). Taburi irisan kenari. Panggang terus sampai matang, angkat. Potong menurut selera.

Chewy Anzac Biscuits

noreply@blogger.com (Rita Sella) — Tue, 26 May 2009 10:47:00 +0000

It was one afternoon when one of my girls handed me a piece of paper with Anzac biscuits recipe printed on it. She said, "Here is the recipe of the ANZAC bikkies, mom. I made one at school, do you know that this bikkies brought to war by the ANZAC hero ?". "Oh... it's good to hear it from you", I smiled. Well, she said she wanted to make one more batch at home.

It was really nice coincidence as I read before from the news paper what's top search on taste.com.au. It's this Anzac biscuits recipe. Even though Anzac day's behind us,bake our own still call as fun. The recipes were not really different, the taste.com.au use brown sugar while the school one use white, we used both of the recipes. To my taste, brown sugar is much better beside... it's chewy.

Just FYI, ANZAC Day (25th April) is a nationwide day of commemoration for Australians and New Zealander's of the lives lost at war, especially the ANZAC’s (Australian and New Zealand Army Corp) of World War I.

This celebratory biscuits carefully use selected ingredients. The exclusion of eggs mean to have a long shelf-life. It's usually hard tack biscuit, but this recipe wouldn't crack your tooth, trust me..
*super wink..*

The biscuits went to our tummies while the picture goes to Click event.

Chewy Anzac biscuits
* 1 cup (150g) plain flour
* 1 cup (90g) rolled oats
* 1 cup (85g) desiccated coconut
* 3/4 cup (155g) brown sugar
* 125g butter
* 2 tbs golden syrup
* 1 tsp bicarbonate of soda
* 2 tbs of water

Method

1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
3. Pour the butter mixture into the flour mixture and stir until combined.
4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Source: Fresh Living - April 2004

River Cruised And Balado Terong

noreply@blogger.com (Rita Sella) — Tue, 12 May 2009 23:48:00 +0000

It was last April, we eventually decided to go on river cruise through Yarra River, which is one of our long list to do in this list of "pretending to be tourist".

It was nice sunny day... just perfect for day out. We went outside onto the deck to enjoy the scenery and charm of the city while one friendly crew kept coming on the deck to remind the guest if there will be a low bridge ahead. Let me check my memory ... they are Queens Bridge, Kings Bridge and Princes Bridge, lol... the prep kids too, would easily remember the name of those royal family.

To be truth the scenery was not as what I pictured on my mind, there were some buildings under construction, that's really distracted. Overall it such lovely cruising.

Back to kitchen I have eggplant recipe to post. This dish used to be the last food I'd eat but now it wasn't, my favorite one indeed. It tastier and creamy at the same time the hot sensation is really a bonus...

Balado Terong

3 eggplants/aubergine, cut it in the middle longwise, then slice into 3 or 4
slice of galangal
3 kaffier lime leaves
salt
sugars
Prawn is optional

paste ingredients:
1 medium red onion, or 5 red shallots, sliced
5 cloves garlic (I do love garlic, u may reduce to 3 )
3 red chilies, sliced or one medium capsicum plus hot chillies
1 / 2 tomato sliced

heat fry pan with little oil add red onion and garlic until fragrance add red chillies and tomato mix until tender, remove from the pan set aside.When it get cold process to make paste

to cook eggplant some people like to cook in a bit of oil, but i like it in deep fry and hot, so the eggplant don't absorb much of the oil, but it cook by the heat of the oil. Another way in heatproof dish arrange the eggplant and spray with canola oil then oven.

ok... after all done

in the fry pan heat a bit of oil add the paste, galanggal, kaffier lime leave until fragrance... If u want to add prawn this is the time to add prawn, mix until it cooked through, don't forget salt and sugar to taste. Add egg plant and serve