Healthy Food! Good Food!

Ragi Tempeh / Tempeh Stater For Sale

2012-03-30T20:23:00.000+07:00

I have some tempeh stater / ragi tempeh / ragi tempe from Indonesia for sale in the United kingdom (UK). If you need some please leave a comment....

Aku punya ragi tempe ( tempeh stater ) dati Indonesia untuk di jual di United Kingdom ( UK ). Jika anda berminat, tinggalkan comment anda....

Dave's Fondant Figurines and Flowers

2011-04-18T19:55:00.003+07:00

Butter Cream Frosting Cake 1

2011-04-17T20:10:00.002+07:00

Squidward Cake

2011-04-07T09:48:00.002+07:00

STAY OUT THE WAY...! DD IS INTO BAKING NOW...!

2010-05-30T15:57:00.011+07:00

These were some pictures of DD's 1st attempt at baking cake....

This cake called for tube pan,but DD got a bundt pan, no problem......

He did a good job. The only mistake was when he greased the pan, was not properly greased and got the cake slightly stuck to its pan .....

Well, and DD remembered the face powder ads that the rough skin became flawless after applying some ......and then DD tried confectioner's sugar on the surface of his cake to cover the imperfect........hahaha......

Oooops DD! The make up didn't work! This cake was supposed to be the orange cake, but in this case...it was more likely a.......chiken pox victim cake.....

Another week, another story....this time DD was into layered cake....

Cheesy covered cake with lemon filling. Two layers sandwiched cake with some buttercream and grated cheese on its top and side, decorated with some chocs....just perfect...this time with well greased pans and lower oven temperature.....the cakes turned out flawless and fluffy....and moist....

These were fantastic! Keep up good work DD!
(Don't eat up all the delish cakes....well, at least don't blame me....hahaha)

Here Comes The Talented David Again

2010-05-13T20:50:00.007+07:00

I proudly posted these pictures of popiah skins to show my readers how talented Dave is.....( And I am surely very proud of him )

Many chinese can not make popiah skins, but Dave made the perfect ones...

These were his spring rolls. They didn't look very neat, but we can see the rolls were crunchy and not soggy.

How To Roll Popiah

2010-05-13T14:04:00.008+07:00

The stack of popiah skins, freshly made....

Arrange a sheet of popiah skin in a plate, spread some mixture of hoisin sauce and chilli sauce in the middle of the skin....

Put everything you wish as the stuffing in the middle of the sheet, brush some hoisin-chilli sauce mixture to the other end of the sheet, to seal up the popiah later...

Fold the right and the left side of the sheet ouside in.......

Fold the other end 1/3 up to the middle......
Then continue to fold 2/3 part....
And the last move, fold until meet the other end and seal up...
make sure you tighten up the stuffing as you fold....

Tha da.....3 fat and tightly wrapped popiah to enjoy......
You can fry them, and we call the fried version as Spring Rolls....

Note :
For spring rolls, you don't need to spread the sauce mixture. Seal the rolls with egg white or flour mixture.

Fried Chicken In Sweet and Sour Sauce

2010-05-12T16:14:00.005+07:00

These 2 pictures do not belong to me. They are Dave's and I have to thank him to let me post his pictures on my blog.

He cooked the dish base on the recipe posted below and I am happy he loved it very much.

Once again, thank you Dave!

Ingredients :

1 young chicken, cut into small pieces, marinate with salt, 2 egg whites, ground white pepper, oyster sauce. Marinate for at least 1/2 hour. Add in 2 tbsp or more cornstarch right before you fry the chicken. Deep fry the chicken until crispy and golden in color.

A :
5 pips of garlic, chopped
5 cloves of shallots, sliced thinly
a thumb size of ginger, julienned

B :
1 onion, coarsely chopped or sliced
1 leek, shredded coarsely
2 or 3 chillies, clean the seeds, shredded into long shape

C :
Half small green bell pepper, cubed
1 slice of pineapples ( about 2.5 cm thick ) cubed

D :
1 big ripe tomato, blanched in boiled water, clean the skin, mashed (with a blender)

E : ( Dissolved in 125 cc room temperature water )
1 Knorr cube ( 1 cm x 1 cm cube )
1 tsp thin soy sauce
1/2 tbsp cooking wine
1/2 tsp thick soy sauce
4 tbsp tomato ketchup
1 tbsp wine vinegar
3 heap tbsp sugar
salt to taste

F :
150 - 200 cc water or pineapple juice

G :
1 tbsp cornstarch, dilute with 5 tbsp water

Method :

1. Saute A till fragrant, put in B and continue stir, put in C, stir.Put in D, stir till it boils. Put in E, stir. Add water or pineapple juice. Cook until it boils. Put in G to thicken.

2. Pour the cooked sauce to your crispy fried chicken

Ang Koo ( Kue Ku)

2010-05-04T23:48:00.004+07:00

This was how I kept my ang koo. Wrapped a hard cartoon with banana leaf, arranged the ang koo on it, let them cool and kept in clip lock plastic.

I was not patient to wait until they were cool enough.

The camera effect caused the color of them looked dull.

These were filled with mung bean paste...

These ang koo stayed soft for 24 hours....

Spring Rolls

2010-05-04T22:51:00.004+07:00

I made some popiah skins, and I made them into spring rolls.
The skin turned out very crispy. So yummy....

They looked like soggy, but they were not....

Served with chilli sauce, they tasted heavently.....

David's Whole Meal Bread

2010-05-04T10:28:00.003+07:00

David made whole meal bread topped with some oats. He lives healthy now ( well, trying to...hahahaha)

They looked really good I thought. But....sorry readers, he gave me the pictures without recipe.....should I ask? :p

Ang Cao Chicken

2010-05-04T09:38:00.003+07:00

This ang cao chicken is ethnic food of chinese fu zhou. I love to ferment the ang cao, where i can harvest fu zhou red wine for cooking. This dish is signature dish of Fu zhou, can be served with warm rice or mee shoa (thread noodles).

Believe It Or Not

2010-05-03T20:02:00.006+07:00

These are no jokes!

These Popiah Skins and Bak Kien were made by a white boy.

He did it better than me i think. Well, i have excuse...he is a chef, i am not....

Look at this one. the popiah skins.

Hey, everybody can see, i am not joking. See the hairy hand holding the skins. Not mine for sure....hahahaha. Its Dave's.....he made this skins. i am very proud of him..

And this is the Bak Kien and the chilli sauce he made. Look really nice ( blah, beats mine...i admit it)

And dear readers, wait till he makes Bakso, Indonesian food which was enjoyed by President Obama when he lived in Indonesia.

Sweet And Sour Clamps Asahan Style

2010-05-03T16:49:00.002+07:00

Chilli Sauce

2010-05-03T16:28:00.002+07:00

Was cooked on low flames and kept stirring.

Kept in dry sterilized jar, can be kept for up to 1 year in cool box.

This chilli sauce goes very well with everything, from hotdogs to hamburgers, fries to grill.

Nugget Ampas Kedele ( Okara Nuggets )

2009-09-30T02:19:00.002+07:00

I created this dish when I made Tofu.

Method :

Add a little water to 250 gr okara until paste form is achieved, pressurized in a pressure cooker for 1/2 hour ( high mode ).
Let it cool down, add all purpose flour and corn starch ( 2 : 1 ), 1 egg, 1 tbsp oyster sauce, salt, 1 tbsp sugar, pepper. Mix well.
Deep fried until golden brown.

Daging Isi Bak Pao / Pao's Stuffing Pork

2009-09-30T02:11:00.005+07:00

Ingredients :
1 lb ground pork
1 onion, sliced thinly
1 tbsp chopped garlic
4 tbsp cooking oil
1 stalk spring onion
1 stalk celery

Marinating ingredients :

5 tbsp thick soy sauce
1 tbsp oyster sauce
1 tsp five spice powder ( go hiong )
1 tsp pepper
1 tsp thin soy sauce
2 tbsp corn starch
salt and sugar to taste

Method :
Marinate the pork for 1 hour.
Heat oil in a skillet, saute the garlic until fragrant. Put in Onion, spring onion and celery. Keep stirring.
Add in the marinated pork and stirr fry until the done ( The pork look a bit oily, sticky and cooked )

Taoge Tumis Ikan Asin ( Saute Bean Sprouts With Salted Fish )

2009-09-30T02:05:00.003+07:00

This menu is very popular in any resto in Indonesia. Easy dish yet delicious, as long as you know the hints : more cooking oil and do not over-cooked the bean sprouts. Use only extra virgin olive oil.

Ingredients :

300 grams bean sprouts
3 tbsp diced salted fish meat
a handful of snow peas
1 ripe tomatoes, skinned and dices
1 tbsp chopped garlic
1sprig of spring onion, sliced thinly
1 tbsp oyster sauce
cooking oil
thin soy sauce
salt, to taste

Heat the oil, fry salted fish meat antil crispy and golden brown, dish up. In the same cooking oil, saute the chopped onion until fragrant, add in tomato, snow peas and spring onion, keep stirring until halfcooked. Put in the bean sprouts and fried salted fish. Stir quickly over high heat,seasoned with soy sauce, oyster sauce and salt, dish up before it over cooked.

Daging Cincang Tumis Tauju / Red Bean Curds Seasoned Saute Pork

2009-09-30T01:50:00.006+07:00

Recipe will be posted soon

Ikan Panggang Tipu-Tipu Rasa Muantaff / Cheat Grilled Fish Fingers Licking Good

2009-09-30T01:27:00.007+07:00

The recipe will be posted later...

Home Made Soy Milk and Tofu

2009-09-22T15:58:00.003+07:00

TOFU :

250 gms soyabeans, soak overnight and deskinned
2 gms calcium sulphate
cloth bag
cloth
a tofu mould

Put the soaked soy beans in a blender, add water around 1 inch above the beans level, blend until very smooth.Pour into a cloth bag and squeeze out the milk.
Cook the milk at low heat, keep stirring till it boils. Let it boils for 20 mins.
Mix the calcium sulphate with 3 tbsp water. Pour into a pot, then pour in the hot soya milk. Stir briskly and let it set, dont move it. Line the mould with a coth.
Scoup the bean curd into the cloth-lined mould,fold the cloth to cover the curd and put something heavy on it to get the water out. After it reaches the firmness you like, take it out the mould and can be kept in refrigerator. Soak in water and change everyday.

SOY MILK
Add water to the left over blended soy bean, squeeze out the milk. Cook as instructed above. Let it cool. This is your soy milk. Add sugar before serve.

Tempura

2009-09-22T15:52:00.002+07:00

When I cooked the fried shrimps in salted egg yolks sauce, I didn't have heart to throw away the left over flour mixture. I got cauliflower and created tempura.

Cheesy Layered Sponge Cake With Lemon Filling

2009-09-22T15:45:00.006+07:00

Cake again! This time is 3 layered sponge cakes with lemon vla filling, buttercream and grated cheddar cheese covered. You might want a slice of this little sinner.

INGREDIENTS

FOR THE LEMON FILLING
200 grams sugar
40 grams cornstarch
1/8 teaspoon table salt
330 ml cold water
4 large egg yolks
2 teaspoons grated zest from 1 lemon or sunkist
120 ml juice from 2 lemons
25 grams unsalted butter

FOR THE CAKE
Softened unsalted butter for the pans
24 egg yolks, 6 egg whites at room temperature( use small eggs, weight around 60 to 65 grams each, include the shell )
300 grams sugar
210 grams cake flour
240 grams unsalted butter, melt and let it cool down at room temperature
30 gram cake emulsifier ( optional )
3 lemons or sunkists, finely grate the rinds, squeeze out the juice. Use the juice only
Cheddar Cheese, grate
1 recipe of Rich Lemon/sunkist Filling (above)
Butter cream for frosting

METHOD
MAKE THE FILLING
1. Bring the sugar, cornstarch, salt, and water to a simmer in a large non-reactive saucepan over medium heat, whisking occasionally at the beginning of the process and more frequently as the mixture begins to thicken. When the mixture starts simmer and turn translucent, whisk in the egg yolks, two at a time. Whisk in the zest, then the lemon juice, and, finally, the butter. Bring the mixture to a good simmer, whisking constantly.
2. Remove the pan from the heat. Transfer the filling to another container to cool to room temperature, placing plastic wrap directly on the surface of the filling to prevent a skin from forming. The filling will thicken as it cools. To ensure that the filling does not thin out, do not stir it once it has set. (The filling can be refrigerated overnight.)

MAKE THE CAKE
1. Adjust an oven rack to the lower-middle position and heat the oven to (180°C). Grease three round 9-inch cake pans and cover pan bottoms with rounds of parchment paper.
2. Heat butter in a small saucepan over low heat until the butter melts. Off heat, let it cool down to reach room temperature. Mix in the lemons/sunkists rind juice.
3. Prepare 1/3 of the recipe or you can do it at one go if you have a large mixing bowl and big oven. The batter can not wait, it will deflate. Beat the whites and the yolk on high speed until foamy. Gradually add the sugar till all used up. Add in the cake emulsifier and continue to beat the mixture to soft, moist peaks.
4. Sprinkle the flour over the mixture ( do it gradually ) and fold in gently. Make a well in one side of the batter and pour the melted butter mixture gradually into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the butter are evenly mixed, about 8 to 10 strokes.
5. Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans. ( This may vary one oven to another, so just keep an eye on it )
6. Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.
7. Place one cake layer on a cake base, place it on lazy susan ( turning table ). Carefully spoon the filling over the layer and spread evenly to the cake edge. Spread some grated cheddar cheese on it. Place the second cake layer on top, making sure the layers line up properly. Spread the filling. Place the 3rd layer.
8. Frost the whole cake surface with butter cream and cover with grated cheddar cheese.

PS. Use Sunkists,more aromatic and taste better. ( Must be sunkists orange, do not use ordinary orange )

Udang Goreng Telur Asin ( Fried Shrimps In Salted Egg Yolks Sauce )

2009-09-22T15:37:00.005+07:00

Sorry, this dish might not as healthy, but yet yummie.

Ingredients :

1 kg shrimps (8-9 shrimps per kg),shelled and deveined
2 tbsp all purpose flour
2 tsp rice vinegar
3 tbsp mayo
chopped garlics
oil for deep frying

For Marinating :
1 tbsp oyster sauce
1/2 tsp pepper
1 tsp sugar
1 tsp salt
half an egg
1 tsp thin soy sauce
1 tbsp rice wine

Sauce :
150 ml UHT milk
1/2 tbsp corn starch
3 cooked salted egg yolks, add a little milk and blend into paste

Method :
Marinate the shrimps in the marinating ingredients for at least 1/2 hour.
Add in the flour and vinegar, mix well and deep fried until golden brown. Dish up and cut each shrimps into 2 pieces. Set aside.

The Sauce :
Mix together the milk, corn starch and the salted egg yolks.
Heat 3 tbsp oil and saute the chopped garlics until fragrant and golden brown. Turn off the flame and pour in the egg yolks mixture. Keep stirring until thicken. Let it cool down. Add in the Mayo, mix well. Pour in the fried shrimps and let the sauce covers all over the shrimps.

Crispy Fried Shallots

2009-09-22T15:22:00.003+07:00

I made this crispy fried shallots because I have heard too much rumor about how they made the store-bought shallots very crispy. Even it was on TV, said they put plastics into hot oil. Urgh...