Pesmol ikan ( Fried Fish with Yellow gravy)

This is one of Sundanese signature dish, very famous and delicious too!. Used some chilies but not spicy, how come? because we don't need to crush the chilies, just add the whole chilies on the dish, so if you want it spicy, crush the chili on your plate when you eat them, or throw them away if you hate spicy.

The actual recipe using a whole fish, but it takes a long time to manage them, and needs a lot of oil to fry, so i choose the flat head fish (they using the same fish for fish and chips), its quicker but yummy, you can even grill the fish instead of fry (for healthier choice).

So if you feel bored with the fish and chips, why not try this recipe? , i guarantee you will like it, and might addicted too :) . By the way its good for kids too (without the chili of course) and better than fish and chips, they will like it too, just like Ellyn.
So here is the recipe:

Pesmol Ikan ( Fried Fish with Yellow gravy)

Ingredients:

• 500 gr fish
• a pinch of salt
  
• 2 tablespoon lime juice
• 1 carrot, cut into julienne
• 1 cucumber, peeled, cut into julienne
• 5 small red chili
• 200 ml water
• 3 cm galangal, bruised
• 3 salam leave (Indonesian bay leave)
  
• 1 lemongrass,bruised
• 1 tablespoon sugar
• 1 tablespoon oil
  

Grind ingredients:

• 5 small brown onion
• 4 garlic clove
• 2 cm turmeric ( i teaspoon powder)
• 4 candle nut
• pinch of salt
  

Method:

1. Marinate a whole fish with lime juice, leave it for 15 minutes, then rinse off the fish, rub it with a pinch of salt and leave it again for 15 minutes. ( skip this stage for the flat head fish).
2. Fried the fish until golden brown, set aside.
   
3. In a large saucepan, heat the oil, then add the grind ingredients, lemongrass,galangal and salam leave, cook for 1 minute or until fragrant.
4. Pour in water, let it it boil, then add carrot, chili and sugar, boil for 2 minutes.
5. Add cucumber, cook again until the gravy slightly thicken.
6. Arrange the fish on the plate, then pour in the gravy.
   
7. Serve with warm rice.
   

Chicken Tikka Skewers

This is what we had for dinner last night, I marinated shorter than what the recipe says, but still taste as good ( because chicken taste good in many ways of cooking). Ellyn love it too, she had one skewer for dinner. From the cooking process she already waiting in the kitchen, maybe she smell the aroma of this dish, and makes her more hungry.

Anyway she love eating thou. She would eat any food i gave her, from Indonesian food with lots of spices (except chili) and rice, to simple western food ( sandwich perhaps), pasta, veggies. Oh she's my good girl.

by the way, I started to like coriander leave not long ago, after i had my baby of course, so i can try many Indian or Thai food which is call for coriander leaves. Basil plus coriander makes it unique taste, try it your self!.

About the picture, If i stuck with the setting idea, i just use my macro lens and make macro photo, looks good and simple, isn't it? most of all, so mouth watering... Yumm..

Chicken Tikka Skewers

• 1 tablespoon finrly grated ginger
• 2 garlic cloves, crushed
• juice of 1 lemon
• 4 chicken breast fillets, cubed
• Lime halves, to serve (I forgot to buy one ^_^)
  

Herb paste:

• 1/2 cup natural yoghurt
• 1 small green chili, seeded
• 1 cup coriander leaves
• 3/4 cup basil
• 1 tablespoon garam masala

Method:

1. Rub combined ginger, garlic and lemon juice into chicken. Place in a shallow bowl, cover and refrigerate for 30 minutes.
2. Meanwhile, make the herb paste. Place all ingredients in a small food processor or blender and process until smooth.
   
3. Spoon over chicken and turn to coat. Cover and refrigerate for 1 hour.
4. Preheat a grill on high. Thread chicken onto metal or bamboo skewers. Spread out on a baking tray lined with foil and grill for 8 minutes, turning halfway through. Serve with lime halves.
   

Sticky Date Pudding

I always curious with this cake, and i never try it before until i saw date fruit on the market that i went to on Friday last week.

In my home town, this fruit only available only on Ramadan, and people just eat them right away, so i felt challenged to make this pudding/cake, in my mind i kept thinking "it must be taste strange", but i was wrong, in fact I'm addicted to it now!. So yummy and the date become soft, even the skin, that's because the bicarbonate soda added to the soaking process.

This surely my new favorite cake, especially my hubby like it too, so we won't waste any piece, like i used to do with other left over cake, i wanna eat them for breakfast, snack and dessert too, ha ha... I bet you'll do it to if you try it!!.

Sticky Date Pudding

Ingredients:

• 250g pitted dates, chopped
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 3/4 cups Self-Raising Flour, sifted
  

Caramel Sauce:

• 1 cup brown sugar
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 60g butter

Method:

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

Source: Super Food Ideas - July 2004 , Page 49

Sop Buntut ( Beef oxtail soup)

I got this oxtail from meat aisle in a supermarket, it is very rare to see oxtail there, not all the supermarket sell this thing. Its quite cheap for 500 gr. I used a bit more than half package for this recipe, and put the rest on the freezer. I'll cook again with different recipe next time, called fried beef oxtail.

I don't have a pressure cooking, so i must cook them for very long, but its worth it effort. I usually buy the oxtail soup from Indonesian restaurant here, i guess they cook them for 1-2 days (LOL), because their oxtail are sooo tender... I tried to remember the taste of that soup when I'm making my own soup, because i never make this on my own before, and i want to make as authentic as possible, only use my feeling.

And the result is great, taste good, delicious, yummy, tender!!.

Sop Buntut ( Beef oxtail soup)

Ingredients:

• 300 g beef oxtail
• 1500 ml water
  
• 1 large carrot, thick sliced
• 1 celery stalks , thick sliced
• 2 potatoes,cut into cube
  
• 50 gr green peas
  
• 2 cloves garlic, crushed
• 1 cinnamon stalk
• 1/2 teaspoon oil
  
• 2 star anise
  
• 2 cloves
• a pinch of nutmeg
  
• Salt and pepper to season
  

Method:

1. In a large pot, add beef oxtail and water, simmer until the oxtail very tender (for 2-3 hours). Or use a pressure cooker for shorter cooking. Add more water if needed .
2. In a small pan, cook garlic and ground pepper until fragrant . Add to the oxtail broth.
3. Add cinnamon, nutmeg, star anise, cardamom and season with sugar and salt.
   
4. Add carrot, potatoes and celery , simmer again for 40 minutes, until the vegetables is tender.
   
5. Add cooked green peas, serve with sambal and warm rice.
   

Onde-Onde (Javanese style fried sesame seed balls)

I finally got the skinless mung bean, Yihaa... Im so happy, that means next time i can make a taro buns as well (bakpao), i found the mug bean package in the Asian store, many Chinese stuff there, i knew some of them because it looks familiar, and sometimes we need them in Indonesian dish.

I'll write the recipe next time, because i need to go. Have a good weekend everyone!!

Onde-Onde (Javanese style fried sesame seed balls)

• 250 gr glutinous rice flour
• 25 gr tapioca flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 15 gr caster sugar
  
• 1 egg
• 175 ml warm water
• 100 gr sesame seeds
• water for dipping
• oil for fry

Method:

1. Mix all the ingredients on a bowl, except sesame seeds.
2. Divide dough into 10gr each, add the filling then roll into a ball.
3. Dip into the water, then sprinkle with sesame seed.
4. Heat the oil in the deep fry pan. Fried onde-onde until golden brown.

Filling:

• 100 gr Skinless mung bean
• 75 gr caster sugar
• 1 pandan leave
• 1/4 teaspoon salt and vanilla
• 50 ml coconut milk

Steam mung bean until cooked/soft, mashed.
Put the coconut milk on a small pot,add mashed mung bean, salt,vanilla and pandan leave. Simmer until become solid, cooled.
Divide and roll into a small ball.

Nasi Gandul

Nasi Gandul originally from Pati, Central Java, and its a "must" to put the banana leave on the base of this dish ,that's why they call it Nasi Gandul ( the dish not touching plate but banana leave). Nasi means Rice, the taste of this dish for me similar to semur, it's sweet but rich because of coconut milk.

Honestly, i never try this before. I saw this recipe from my Indonesian recipe book and i got an idea what is the taste will be like, so i made it and i like it! so authentic and rich, its not spicy at all, so my daughter like it, as well as my hubby.

Many dishes from Central Java aren't hot or spicy, which is the opposite of western Java's food, but i like both of the style, don't forget to drink a hot tea with no sugar makes it really perfect, feels like I'm back in my Grandparents village, which everything still natural and traditional style. So i will share the recipe here as usual.

Nasi Gandul

Ingredients:

• 500 gr beef, cut into 3 1/2 x 3 1/2 cm\2 Salam leave
• 3 cm galangal, brushed
• 2 lemongrass, brushed
• 6 tablespoon kecap manis
• 1 1/2 teaspoon salt
• 2 tablespoon palm sugar, crushed
• 2000 ml coconut mil
• 3 tablespoon oil

Grind ingredients:

• 12 escallot ( small brown onion)
• 5 clove garlic
• 1/2 teaspoon cumin
• 1 1/2 teaspoon coriander powder
• 1 teaspoon ground pepper
• 1/2 teaspoon ground nutmeg
• 4 candle nut
• 2 cm kencur

Condiment:

• Steam Rice
• Banana leave, line on the plate
• 1 tablespoon fried small brown onion

Method:

1. Heat the oil in a large, heavy base saucepan, Saute the grind ingredients, salam leave, galangal, lemongrass until fragrant.
2. Add beef, mix until change colour to brown, then add kecap manis, mixed well.
3. Pour in Coconut milk little bit at a time,until finish, then add salt add palm sugar. Cook until the beef tender.
4. Serve with rice on the banana leave plate, sprinkle with fried escallot.
   

Choc Peanut Shortbread

I'm so glad that my daughter do not have an allergic to the peanut, in some case the children are dead because of this problem. So she can have this for her snack with me :)

Its quite easy making this shortbread, i got the recipe from Australian Table magazine, November 2006 edition ( the month that Ellyn was born), so i kept that recipe for 2 years because i couldn't do any cooking that time, and i just remember the recipe last week, when i open my recipe file.

Here is the recipe...

Choc Peanut Shortbread

Ingredients:

• 125 gr butter,at room temperature cubed
• 1/2 cup smooth peanut butter
• 2/3 caster sugar
• 1 egg
• 1 1/2 cups plain flour
• 3/4 cup rice flour
• 1 cup milk choc bits
  

Method:

1. Preheat oven to 160 degrees C. Line two trays with baking paper. Using an electric beater, beat butter, peanut butter and sugar until pale and creamy. Beat in egg.
2. Stir in chocolate and sifted flours. Knead roll a form dough. Halve and roll one half between two sheet of baking paper to 1 cm thick. Cut out shapes with a 7 cm star cutter. Decorate with extra chocolate. Re-roll when necessary.
3. Bake for 15-18 minutes, swapping trays once, until light golden. Set aside for 10 minutes and transfer to wire racks to cool. Repeat with remaining mixture.
4. Serve shortbread with milk.
   

Ayam jamur Kecap (sweet soy sauce chicken with mushroom)

One of my yummy invention, enjoy...

Ayam jamur Kecap (sweet soy sauce chicken with mushroom)

Ingredients:

• 250 gr chicken fillet, cut into cube
• 50 gr mushroom, sliced
• 1 teaspoon sesame oil
• 2 tablespoon vegetable oil
• 1 tablespoon sweet soy sauce (kecap manis)
• 1 big red chili (add more if you like)
  
• 1/2 onion
• 50 ml water
• salt and pepper
  

Method:

1. Heat veg oil in a large saucepan, brown the chicken in batch, set aside.
2. Cook onion with remaining oil and sesame oil, add chili and mushroom, cook for 2 minutes.
3. Add chicken, kecap manis and water, simmer for 1 minute, season with salt and pepper.
4. Serve with warm rice.

Perkedel tahu ( Indonesian style of tofu fritata)

Apologize me for not updated my blog for a while, for my blogger's friend.. sorry i didn't drop by your blog lately.

I had an annoying problem with my tooth (yes i got that damn wisdom tooth that hurt me so bad!), i got a bit swollen cheek, couldn't chew or swallow for 2 days, so suffer!! , before i had to take an antibiotics and pain killer that made you feel like you're drunk when you took 2 at once, have you ever experience the same thing like me?...

The Dentist said i need to remove my wisdom teeth once the infection go away,and its common thing around my age ( 23). When we took an x-ray for my tooth it showed that i had 4 wisdom teeth still hiding and waiting to came out, Goodness.. is there anything worse than this?? . And He said those teeth need to be removed, because he afraid those teeth is growing into wrong places and could hurt me even more.

The price of anything about teeth is so expensive in Australia :( I need a few thousand dollars to remove those unwanted wisdom teeth, and the side effect for that of course scared me even more, how about if i won't be able to have my taste bud anymore, after paying so expensive for surgery? or i got sinusitis? NO WAY!! not for a chef to be, ha ha... I want to always enjoy the food and cakes that i make, especially my Indonesian food that i love so much.

Anyway, i must think again and consider that BIG thing ( ughhh....!! i don't want to come back to the surgery room for something else!!). here my recipe... one of my favorite and simple side dish.


Perkedel tahu ( Indonesian style of tofu fritata)

Ingredients:

• 200 gr white tofu, mashed
• 1/2 teaspoon ground pepper
  
• 2 clove garlic, crushed
• Pinch of salt
• 1 egg,whisk in a small bowl
  
• 2 green shallot, sliced
• Oil for fry

Method:

1. Mix all the ingredients together,except egg, make a small ball shape.
2. Meanwhile heat oil in a deep fry.
3. Dip the tofu ball shape on a whisked egg. Fried the tofu until golden brown. Drain on the paper towel.
   
4. Serve.
   

Fetucini goreng pedas ( Spicy Fried fettuccine)

I had many different kinds of pasta on my pantry, i like to have them one a week, the problem is that i feel bored with the sauce, which is always using tomato sauce, wanted something different on my pasta so bad.

Then i remember about my book about pasta, that i bought in Jakarta a while ago, they're so creative invented unusual recipe for pasta, they adapted the pasta with Indonesian taste buds.

This time the original recipe called for spaghetti, which is similar to fettuccine ( i used egg fettuccine), and add chicken fillet too for variety. Don't use too much chili or you will end up sitting in the toilet all day :)) LOL.

Fetucini goreng pedas ( Spicy Fried fettuccine)

Ingredients:

• 100 gr fettuccine or spaghetti
• 3 clove garlic
• 1 red chilies (optional)
• 1 green chili
  
• 1 egg
• 50 gr mushroom, sliced
• 1 1/2 fish sauce
• 1/2 crushed black pepper
• 2 tbs oil
  

Method:

1. Cook fettuccine according the package instruction, drain.
2. Heat the oil in a large saucepan or wok, add garlic and chili until fragrant, add egg and cook for 1 minute.
3. Add mushroom, fish sauce, and black pepper, cook for another 1 minute.
4. Add pasta, mix well. Serve.

Urab

This food is similar to gado-gado Jakarta, the different is only the sauce, i forgot to buy the bean shoot, although they are important ingredients, but i can't push my self to make perfect Indonesian food here, the important thing is that i can make this special dish.

Ellyn is not allow to eat this yet ( too spicy), but she will get my spicy taste when she grow up for sure.

Urab

• 200g snake beans, cut into 4cm lengths
• 200g cabbage, shredded
• 250g spinach
  
• 100 gr bean shoot ( i skip this)
  
• 1 chokoes (labu siam: INA), Cut into julienne
• 1 carrot, cut into julienne

Grind ingredients:

• 3-4 small fresh red Birdseye/ small red chili (optional)
  
• 5 garlic clove
  
• 5 small brown onion
  
• 3 cm kencur
• 200 gr shredded coconut
  
• 1 tsp sugar
• 1 tbsp tamarind water
• 1/2 tsp shrimp paste
  
• salt
• 1/2 tbsp tamarind paste
  

Another Ingredients:

• 200 gr shredded co3 bay leave (Salam leave)
  
• 200 gr shredded coconut
• 100 ml water
• 1 tablespoon oil
  

Method:

1. Blanch the beans, cabbage,spinach and bean shoot separately in boiling salted water until just tender, meanwhile steam or boil carrot and chokoes until tender . Refresh briefly in cold water, then drain.
2. Heat oil in a large saucepan, add the grind ingredients and cook until fragrant, pour in water, coconut and add salam leave. Cook until all the water absorbed.
3. Put some cooked vegetables on the bowl and mix with the coconut mixture. Serve.
   

Orange and poppy seed muffins

Requested by someone special... (Honey, this is only for you,because I'm not a big fan of this muffins, hi hi..) i just like to make them but not eat 'em.

I told my Mom one time that i prefer to cook a whole day for 40 peoples other than clean up the house, don't know why i hate to do that!, or might be because I'm so used to have a maid to clean up after me ( on the house in Jakarta), but here?? Forget it!! or I'll get crazy to think about it, I'll feel like I'm in a heaven if i got one, ha ha... *dreaming* So its very hard for me, especially i have my daughter now and my families are far away.

But... Life must go on... i started used to cleaning up a bit now.

Anyway here is the recipe... from my essential baking cookbook.

Orange and poppy seed muffins

Ingredients:

• Melted butter, to grease
• 1/4 cup poppy seeds
• 125 gr unsalted butter
• 1/3 cups caster sugar
• 1 cup (315 gr) orange marmalade
  
• 1 tbs finely grated orange rind
• 2 eggs
• 1 cup milk
  
• 2 1/2 cups (315 gr) Self rising flour

Method:

• Preheat oven to 200°C. Grease a 12 cup muffin pan.
  
• Sift the flour into a bowl, stir in poppy seeds and sugar, and make well in the centre. Put the butter and 2/3 cup of marmalade in a small saucepan and stir over low heat until the butter has melted and the mixture is combined. Cool slightly.
• Whisk together eggs, milk and the rind in a jug and pour into the well. Add the butter and marmalade. fold gently with a metal spoon until just combined.
• Fill each hole about three-quarters full and bake for 30-25 minutes, or until the muffins are risen and golden.
• Heat the remaining marmalade and push it through a fine sieve, brush generously over the top of the warm muffins, serve.
  

Nasi goreng kambing ( Lamb fried rice)

This is one of my invention again, after run out the idea about cooking lamb, but the result is great, we love it and i promised to make this again sometimes, not just boring lamb stir fry.

The picture i took at night, i need more lighting, aargh....!! i hate blitz on my camera.

Nasi goreng kambing ( Lamb fried rice)

• 3 cups of rice
• 200 gr lamb stir-fry strips
  
• 3 small brown onion, sliced
• 2 garlic clove, sliced
• 1/2 onion
• 1 teaspoon kecap manis
  
• 2 small red chilies,chopped (optional)
  
• 3 tablespoon oil
  
• a pinch teaspoon all spice ground
  
• a pinch Chinese five spice blend
• salt and pepper to taste

Method:

1. Heat a wok over high heat until hot. Add 1 teaspoons of oil and swirl to coat wok. Add half the lamb. Stir-fry for 1 minute or until seared. Transfer to a plate. Repeat with oil and remaining lamb.
   
2. Add remaining oil to wok. Add onions, chili and garlic cook for 1 minute, then add all spice and five Chinese five spice, cook again for another 1-2 minutes until fragrant.
3. Add rice stir-fry for 5 to 10 minutes, return lamb to wok,add kecap manis and season with salt and pepper. Stir-fry for 2 minutes or until heated though. Serve.

Bolu kukus spekoek ( Mini steam cake)

Recipe will be coming on Monday, Im a bit lazy to translate from Indonesian language, Have a nice weekend everybody!!. Here is the recipe

Bolu kukus spekoek ( Mini steam cake)

Ingredients:

• 125 gr palm sugar ( shredded)
• 125 gr caster sugar
• 150 ml water
• 250 gr plain flour
• 1 teaspoon spekoek seasoning ( i suppose you can use a 1/4 teaspoon cinnamon mix with a pinch of nutmeg)
• 1/2 teaspoon bicarb soda
• 1 teaspoon yeast
• 1 egg
• 100 ml vegetable oil

Method:

1. Prepare 12 mini steam cake cup, put the paper cup on it, set aside, meanwhile heat the steamer.
2. Mix together palm sugar,caster sugar and water in a small saucepan, boil over a medium heat. strain and cooled.
3. In a bowl, mix together flour,spekoek seasoning and yeast with the hand whisk, add egg and pour in cooled sugar syrup, little bit a t a time and keep mixing it until sugar finished and the batter is smooth, then add the oil, mix together.
4. Pour a few spoon of batter on the cup, steam for 20 minutes.

Source: Indonesian Nova magazine, Mei 2008 edition

My hubby said its yummy, but because i only have mini cup, he's not satisfied before he finish at least 3 or 4, ha..ha..

Food Photography challenge

I joined this group today,called " Klub Berani Baking flickr" to challenge my self making a good pictures. This picture i took a while ago and i like it, because it look so nice. So enjoy... (I'm sure I'm not gonna win, ha ha.. I'm just a beginner with photography). The theme this time is about Fruit.

Kroket isi tuna ( Croquettes with tuna & veg filling)

Yummy, delicious and good, that's all i can describe this food, yet healthy for me and my daughter lunch, the key is that i use Canola oil instead of usual fry oil, no cholesterol means healthier for us.

I got the recipe booklet when i bought Teriyaki sauce in Indonesian supermarket, some peoples used mashed potatoes or even rice to make croquettes, but this recipe is less hassle because they use plain bread, so... no extra cooking for potatoes or rice.

This food finish before my hubby come home from work, so he did not try any, ha ha...Mom and daughter love the food too much!, sorry honey...

Here is the recipe ( don't worry if you don't have any teriyaki sauce, just add salt and ground pepper would be good enough, or chicken stock powder).

Kroket isi tuna ( Croquettes with tuna & veg filling)

Ingredients:

• 10 a day old plain bread
• 100 gr breadcrumbs
• 2 eggs, lightly beaten with sat and pepper
• Oil for fry ( i used Canola oil)

Filling:

• 1 can of tuna (180 gr)
• 5 green beans, slices thinly
• 1 carrot, cut into small diced
  
• 1/2 onion,chopped
• 2 clove garlic, chopped
• 2 tbsp plain flour
• 3 tbsp teriyaki sauce ( optional)
• 50 ml milk

Method:

1. Heat the oil in a large saucepan, add onion and garlic, cook for 1 minute.
2. Add tuna, green beans, carrots and teriyaki sauce, cook for 4-5 minutes until cooked.
3. Pour in the milk and plain flour, whisk it gently until thicken. Set aside.
4. Flatten the bread, Put the tuna mixture and roll up to enclose the filling.
5. Dip croquettes, 1 at a time, in egg then roll in breadcrumbs to coat.
6. One-third fill a frying pan with oil and heat over medium heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Serve chili sauce.
   

Pisang Molen ( Banana on the blanket)

I suppose i can call this banana strudel roll,but its Indonesian version.

We usually find this snack so easy in Jakarta, but not here :( Lucky i found the recipe a while ago when i browsing via google.co.id and wrote it on my book, but I'm sorry for the creator of the recipe not to mention your name because i forgot which site or blog i got the recipe from. I just forgot thing easily now, maybe because i haven't got enough rest or sleep lately...
hopping that i can still concentrate on my study, if i go back to University.

I think you can bake this, if you don't like fried food, just like pie.

Pisang Molen ( Banana on the blanket)

• 6 bananas ( i used 2 big one) = Pisang nangka?
• Deep Oil to fry

Skin:

• 350 plain flour
• 50 gr caster sugar
• 1/2 tsp vanilla powder
• 1/4 tsp salt
• 125 gr margarine
• 75 ml water ( i used half of the recipe with the same amount of water)

Method:

Cut each banana into half and cut half again (1:4)

Skin:

1. Mix the flour, vanilla, sugar and salt, add margarine.
   
2. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
3. Make a well in the centre. Add water. Mix with until mixture forms a soft dough, adding more water if required. Turn onto a lightly floured surface. Knead gently until smooth.
4. Roll out the pastry ,cut into 3 cm length ( ribbon size), roll the pastry around banana until covered ( look at the pictures).
5. Heat the oil on a deep fry pan. and fry the " pisang molen" until golden brown.
6. Drain on a paper towel, Serve with a cup of tea on a cold day.

Tips:

Cavendish and williams bananas are the best varieties for cooking.

Ricotta Pancakes

Sometimes i feel bored with my usual breakfast, which is oats or cereal with milk, and this time i tried something different, not just pancakes but Ricotta pancakes, i just made up the recipe, but it turns very good (unfortunately i lost that recipe i wrote!). So here another recipe from table magazine that is similar to mine, i think the differents are only the amount of the ingredients, and I'm pretty much used the same ingredients with this recipe.

I made it thinner than the usual pancake ,and serve it with thick cream and maraschino cherry, Yumm... i want another breakfast!! ^_^ Pancake anyone??

Ricotta Pancakes

• 1 cup ( 240 gr) smooth Ricotta cheese ( i think i only used 180 gr)
• 2 tablespoon s caster sugar
• 1 egg
• 1 cup milk
• 1 cup (150 gr) self rising flour
• 20 gr butter, melted
• cream and cherry ( or mixed berries) to serve

Method:

1. Whisk ricotta, sugar and egg together in a bowl. Whisk in milk then flour, until smooth.
2. Brush a non- stick frying pan with melted butter and heat on medium. Pour 1/4 cup measures of pancake mixture into pan ( i did mine less than 1/4 cup).
   
3. Cook for 2 minutes each side , until golden. Remove to a plate and keep warm. Wipe pan with paper towel and repeat with remaining batter.
4. Serve warm pancakes with cream and cherry or mixed berries.
   

Chicken paprika

I think I've mentioned many times that i love chicken, that's why i always hunting chicken recipe, whether it is Western or Asian style, i like both style. Lucky that my hubby have the same taste buds like mine, and chillies too!.

I got the recipe from Australian Table magazine, July 2008 edition, the have 250+ warming recipes and tips.

Use hot paprika for spiciness or use a mixture of sweet and hot paprika for medium hot.

Chicken paprika

• 6 large chicken pieces
• 2 tbs oil
• 15 gr butter
• 1 large onion,sliced
• 3 garlic cloves,finely chopped
• 2 tbsp sweet paprika( i used Hungarian sweet paprika)
  
• 1 tbsp flour
• 1 1/4 cups chicken stock
• 2 red capsicum ( paprika/pepper) ,cut into thick strips
• 4 large tomatoes, cut into large dice
• 1/4 cup light sour cream ( i omit this)
  

Method:

1. Remove excess fat from chicken. Pat dry with paper towel and season with salt.
2. Heat oil and butter in a casserole pan on high. Brown chicken in batches for 2-3 minutes each side.
3. Reduce heat to medium and cook onion and garlic for 5 minutes,stirring,until softened. Add paprika and flour and stir until combined, making sure they don't burn. Add stock and stir until simmering. Add chicken, capsicum and tomato with half of parsley and bring to boil. Reduce heat to low,cover and simmer gently for 30 minutes,until chicken is tender.
4. Stir in sour cream (or serve separately) and remaining parsley,season and serve.
   

Gado-gado Jakarta

It's Monday today... I like Monday (usually people hate Monday), simply because i don't have to work :)

By the way, this is Jakarta most famous dish. To make this healthy dish, i need to spent more than an hour, because i made it from scratch. I knew there are many instant gado-gado dressing in Indonesian supermarket, but the taste is not as good as the original recipe.

I ate this 2 days in a row, because i just love it and miss them so much, i adapted the recipe from delicious magazine and my own knowledge about this recipe. Add more or less chili for spiciness you like.

Gado-gado Jakarta

Ingredients:

• 200g snake beans, cut into 4cm lengths
• 200g cabbage, shredded
• 250g spinach
  
• 2 hard-boiled eggs, peeled, halved
• 1 chokoes (labu siam: INA), Cut into julienne
• 1 carrot, cut into julienne

Grind ingredients:

• 40g (1/3 cup) peanuts, fried and drain
  
• 1-2 small fresh red Birdseye/ small red chili
  
• 2 garlic clove, fried
  
• 2 small brown onion,fried
  
• 1 tbs kecap manis
  
• 2 tsp fresh lime or lemon juice
• 1 tsp palm sugar
• 1 tbsp tamarind water
• 1/2 tsp shrimp paste (optional)
• 100 gr tempeh, fry
  

Method:

1. Blanch the beans, cabbage and separately in boiling salted water until just tender, meanwhile steam or boil carrot and chokoes until tender . Refresh briefly in cold water, then drain.
   
2. Meanwhile, grind shrimp paste,chillies,garlic small brown onion, palm sugar,tamarind water and lime juice then add peanuts,crush until smooth.
   
3. Gently toss the cooked vegetables add tempeh and eggs, and mixed with the peanut sauce, drizzle with some kecap manis and serve with tapioca/shrimp crackers.

Apple and Ricotta muffins

2 Days without Internet were so boring, feels like something missing from my life...But as i promised i will updated my blog as soon as i can.

My daily activity usually started from feeding breakfast for my daughter, and turn on my computer before i even have my breakfast, but i didn't do that this past 2 days. I don't even bother to chance her diapers ( thanks to my hubby), cos I'm not allow to lift any heavy thing ( including my daughter) for a week or so.
Anyway...
I started to like ricotta cheese lately, i think the taste is milder than cream cheese, some peoples using ricotta to make cheesecake too, but my ricotta is not much to make 1 cheesecake, so i decided to make this muffin, Ellyn love it so much and its better for her than any muffin from the shop. Have a nice weekend Anyone!!

Apple and Ricotta muffins

Ingredients:

• Melted butter, to grease
• 90g butter, at room temperature
• 60g (1/3 cup) icing sugar mixture
• 1 tsp finely grated lemon rind
• 2 eggs, at room temperature
• 175g fresh ricotta, mashed
• 100g (1 cup) almond meal
• 75g (1/2 cup) self-raising flour
• 2 Jonathan apples, quartered, cored,thinly sliced length ways
• 1 tbs raw sugar

Method:

1. Preheat oven to 180°C. Lightly brush twelve 80ml (1/3-cup) muffin pans with the melted butter to grease or line with patty cases.
2. Use an electric beater to beat the butter, icing sugar and lemon rind in a medium bowl until the mixture is pale and creamy. Add the eggs one at a time, beating well after each addition.
3. Add the ricotta and use a spatula or large metal spoon to mix until well combined. Add the almond meal and flour and stir until combined.
4. Spoon the mixture into the prepared pans and lay apple slices, slightly overlapping, in the centre of each muffin, pushing the apples into the mixture slightly. Sprinkle evenly with the raw sugar. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes before transferring to a wire rack for 5 minutes to cool slightly.

Notes & tips:

• Note: You can prepare these muffins up to 1 day ahead and store in an airtight container at room temperature.

Source:

Australian Good Taste - February 2002 , Page 64

Veal with lemon and thyme

I suppose to upload this recipe last week, after we had this for dinner, but somehow i couldn't find these image until today.

Last week when we did shopping, i saw some veal meat, I've try them before, but its been a while since we had them for dinner, so i grab a package and cook them right away for dinner.
On the original recipe says veal with lemon and oregano but i substitute with thyme, which is so delicious, I'm glad that i used the fresh thyme, Actually i don't know what is the real veal looks like ( what kind of animal), can anyone tell me please... i think its halal, isn't it? and its not pork.

I think you can use beef as well if you like, but for me i had enough of beef every week and started to feel bored with them ^_^.

By the way, i won't be able to update my blog, ( but feel free to visit and browse my recipe), the reason is that i must have a little surgery (Therapy) in the hospital (Royal womans hospital), its a bit of a stress thinking of what might happen there, i wasn't sleeping well lately because of this issue. We'll bring my daughter along, since she never be apart from her Mommy, and i don't want to let her get too upset with someone else ( that will make me worry a lot more), i don't know how long i will be there and what procedure they will give me, but wish me luck OK?.

I will update my blog as soon as i can, after or during my recovery ( even thou i can't cook yet, but i still have some food pictures, that i didn't upload yet). Cheers...

Veal with lemon and thyme

Ingredients:

• 8 veal schnitzels
• plain flour, for dusting
• salt and cracked black pepper
• 2 tablespoons olive oil
• 50g chilled unsalted butter, cubed
• 1 clove garlic, chopped
• 2 tablespoons whole thyme leaves
• 1 tablespoon lemon juice
• Steamed broccoli, Ti's style of Cajun baked potatoes
  

Method:

1. Dust veal in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Add oil and cook veal, in batches, for 2-3 minutes each side. Remove and keep warm.
2. Reduce heat to medium-low and add butter, a little at a time, whisking constantly, until mixture starts to thicken and form a sauce. Add garlic and thyme leaves, and cook for another 2 minutes. Stir through lemon juice.
3. Return veal to the pan to warm through and serve immediately with potatoes and steamed broccoli.

Notes & tips

• Italians use the word scaloppine for dishes using thin slices of meat (usually veal) which are dusted in flour and sauteed and then served with a simple sauce. For a variation, this recipe also works well with chicken breasts or fish fillets. Different herbs can be substituted such as oregano basil or marjoram.

Source

Simply Food - July 2007 , Page 4

Ti's style of Cajun baked potatoes

Ti's style of Cajun baked potatoes

Ingredients:

• 8 small (about 1.1kg) coliban (washed) potatoes
• Olive oil spray
• 1 tbs ground Cajun spice mix
• Sea salt flakes & freshly ground black pepper

Method:

1. Preheat oven to 220°C. Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 15-20 minutes or until just tender. Drain and set aside for 5 minutes to cool.
2. Spray a roasting pan with oil to lightly grease. Place the potatoes in prepared pan. Spray generously with oil.
   
3. Sprinkle with Cajun spice mix and season with sea salt flakes and pepper. Roast in preheated oven for 40 minutes or until golden brown and crisp. Serve immediately.Serving Serve with roast veal steamed broccoli .

I created this because i feel bored with the plain baked potatoes, but actually you can use rosemary or any other herb as you desire, serve with Veal with lemon and thyme ( recipe follows)

Avocado Cheesecake

I never really like to eat avocado , that's why I'm not interested to try this cheesecake at first, I always got a bad experience with avocado.

Started when i was a little girl, many times my parents try to give me this fruit, but its always ended up in the basin ( i vomit them all), i don't know why is my body reject avocado.

The last time i tried to eat avocado about 3 years ago, back when I'm in my college, that time i thought i give my self to try avocado juice (which is so healthy), but again i have the same experience afterwards ^0^.

Anyway i almost forgot about trying to eat my "enemy" until i saw this recipe from Coles supermarket,When i first saw the picture, i try to imagine what is the taste will be like, so i tried half of the recipe, and guess what? I love it!!,because basicly i love any kind of cheesecake and the avocado taste is not obvious for me, plus no bake require. My hubby Love it too!! Yippee...

Along with the recipe they said:
" Avocados..delicious & versatile, you use avocado in salads, pastas, dips and salsas, however have you considered a cheesecake?, its time to find out why anytime is Avo time". So here is the recipe...

Avocado Cheesecake

Ingredients:

• 200 packet cinnamon crunch biscuit ( i used arnotts biscuits)
• 100 gr butter,melted
• 1/2 cup toasted shredded coconut
• 4 soft avocado
• 600 ml sweet condensed milk
• finely grated zest of 2 limes
• juice of 4 limes
• 2 tbs gelatine powder
• 1/2 cup water

Method:

1. Place biscuits into a food processor and process until crushed. Add melted butter and toasted coconut, process until ingredients are thoroughly mixed. Press mixture into the base of a greased 22 spring form pan and refrigerate. ( i used a normal round pan, and line the side with Plastic wrap).
2. Place the peeled and roughly chopped avocados, cream cheese, condensed milk,lime zest and juice into a food processor. ( i used normal mixer in a bowl).
3. Sprinkle gelatine over water and heat until gelatine has dissolved. With the motor running, pour the gelatine over the avocado mixture, until mixed thoroughly.
4. Spoon avocado mixture evenly over previously refrigerated biscuit base. Return to fridge for at least 4 hours before serving. If desired, decorate with fresh coconut and lime peel.