Soto Banjar - Masak bareng-

I've been sick last few days, got some bad cold and high fever ( couldn't remember when was the last time i got them, seems a long time ago), but now i must post this recipe, because of deadline, i will post this in Indonesian language again===============

Udah agak lama saya ngak posting nih, dikarenakan flu berat sedang melanda, mungkin karena pergantian musim disini, padahal saya jarang- jarang kena flu, tapi kok sekalinya kena pake acara demam tinggi dan pusing- pusing segala ya..

Tahun lalu saya di vaksin, supaya ngak kena flu, tapi kayaknya itu vaksin udah ngak mempan lagi, jadi saya harus minta di suntik lagi deh. Ngak enak banget rasanya kena flu ya? apalagi kalo punya anak kecil, jadi kasihan ngak keurus, karena perlu istirahat yang banyak, alias molor teruss....hihi...

Ok deh, sampe situ curhatnya, sekarang ngomongin soto ini dulu. Penampakannya mirip dengan soto ayam yang saya suka buat, rada kuning, pas browsing sana-sini ada yang bilang pake kunyit ada yang ngak, menurut saya soto yang pake ayam itu kurang afdol kalo ngak pake kunyit, selain warnanya lebih menarik, juga rasanya jadi tambah seger, walaupun cuma pake kunyit bubuk sedikit. Pelengkapnya juga ternyata ngak ribet-ribet banget, malah ngak pake tauge, seperti soto kebanyakan, dan yang paling penting adalah rasanya Maknyuus... pas dilidah, anakku pun suka.

Oiya sambalnya itu sambal jadi, soale saya paling males ngulek sambel mentah, suka ngak sabaran, hehe.. maap ya.

Ini resep dari internet dan saya padukan sedikit dengan resep mas Rudi Choiruddin

Soto Banjar

Bahan:

• 1 ekor Ayam belah empat
• 1500 ml kaldu
• 5 cm kayu manis
• 4 btr cengkeh
• 3 bh kapulaga
• 4 batang daun bawang, iris halus
• 2 batang seledri, iris halus
• 1 sdm minyak
• garam

Bumbu yang dihaluskan :

• 10 btr bawang merah
• 5 siung bawang putih
• 1/2 sdt pala bubuk
• 1/2 sdt merica
• 1/2 sdt kunyit bubuk
• 3 cm jahe
• 1/2 sdt adas dan jintan
  

Pelengkap :

• 100 gr soun, rendam air panas hingga lunak
• 3 btr telur rebus, belah empat
• perkedel kentang
• kecap manis
• jeruk nipis

Cara Membuat :

• Rebus ayam hingga lunak. Keluarkan ayam dan suir-suir dagingnya. Sisihkan.
• Tumis bumbu halus hingga harum. Masukkan ke dalam kaldu. Tambahkan daun bawang, kayu manis, cengkeh, kapulaga, daun seledri dan garam. Rebus hingga mendidih.
• Siapkan soto di mangkok dengan sedikit soun, daging ayam dan beberapa iris telur rebus. Tuangi kuah.
• Sajikan bersama pelengkap dan sambalnya.

Kolak // Sweet potatoes, Pumpkin in coconut milk

I would say this is signature dessert on Ramadan, people in Indonesia will make it, or find it so easy to buy, breaking the fast without kolak feels like something missing :).

It's not that complicated to make kolak, you can even add banana on it ( i couldn't get one this time), so u used pumpkin instead. Serve it cold would be better, there are no standard recipe for this dessert, put as many filling or coconut sugar as you want. Here is my recipe version:

Kolak // Sweet potatoes, Pumpkin in coconut milk

Ingredients:

• 100 gr pumpkin, cut into small diced
• 1 medium sweet potato, cut into small diced
• 1 small can of coconut milk
• 1 can palm seed (attap, kolang-kaling)
  
• 3 cups water
• 2 coconut sugar
• 1 pandan leave
• 2 cm ginger, sliced
  
• a pinch of salt

Method:

1. Put coconut sugar on the medium pot, bring to boil, add pandan leave, ginger, a pinch of salt, pumpkin, sweet potatoes, cook until tender.
   
2. Add coconut milk and stir regularly, add palm seed, cook again until boil for a second time.
3. Cooled and keep it on the fridge, serve it cold.
   

Cake Tape keju // Fermented cassava cake with cheese

First time i got the fermented cassava here, and right away thinking of making this cake.

I never done it before, and i remember when i was in Jakarta, my friend tried to make this cake but failed, so i tempted to make this cake with optimist mind :), and i got a good result.



The fermented cassava it self quite expensive here, and i only bought 250 gr. That makes me hunt for frozen cassava the other day, so i tried to make some fermented cassava by my self from scratch, we'll see the result after 3 days, i will take the picture of them too.

And if i successful with the result, i will make another cake with plenty of the main ingredients!.

Cake Tape Keju // Fermented cassava cake with cheese

Ingredients:

• 300 gr fermented cassava, mashed (i used 250 gr)
  
• 6 eggs yolk ( i used 4)
  
• 4 eggs white
• 10 gr emulsifier (TBM: Ind)
• 200 gr Caster sugar
• 160 gr plain flour (i add extra 40 gr)
  
• 1/2 teaspoon baking powder
• 150 gr butter / margarine, melted
• 25 gr milk powder
• 125 gr grated cheddar cheese

Method:

1. Preheat oven on 180 degrees C, Grease the 20 cm tin.
   
2. Beat the eggs, sugar and emulsifier with electric mixer until fluffy.
3. Add fermented cassava little bit a a time.
4. Add flour, milk powder, baking powder, whisk gently.
5. Last, add melted butter and 100 gr cheese, combine well.
6. Sprinkle with remaining cheese.
7. Bake until brown or the skewers come clean when inserted (about 40-59 minutes).

Nastar Klasik

Resep dari mas Budi Sutomo, S.pd

Rasanya bener2 original dan empuk deh, Ti bikin 2x resep. Ini resepnya:

Nastar Klasik

Bahan:

• 30 g tepung maizena
• 250 g tepung terigu rendah protein
  
• 200 g mentega/margarin
• 20 g susu bubuk
• 60 g gula halus
• 2 butir kuning telur
• 1/4 sdt garam halus
  

Cengkih untuk hiasan

Selai Nanas:

• 200 g gula pasir
• 400 g nanas matang, parut
  
• 3 buah cengkih
• 5 cm kayu manis/ 1/4 sdt bubuk kayu manis
• 1/4 sdt garam halus
  

Olesan, aduk rata:

3 butir kuning telur
2 sdm susu tawar cair/ 1 sdm susu bubuk, larutkan dengan 2 sdm air

Cara Membuat:

1. Campur tepung terigu, tepung maizena dan susu bubuk, aduk rata.
   
2. Tambahkan gula halus, kuning telur, mentega/margarin dan garam ke dalam campuran tepung. Aduk dengan garpu atau mixer kecepatan rendah (gunakan satu gigi)hingga terbentuk adonan yang berbutir-butir.
3. Padatkan adonan dengan tangan atau sendok kayu sehingga terbentuk adonan yang bisa dipulung/dibentuk.
4. Ambil sejumput adonan, bentuk menjadi bulatan, pipihkan. Isi tengahnya dengan 1/2 sendok teh selai nanas. Bulatkan kembali.
5. Atur kue yang telah dibentuk di atas loyang beroles margarin. Olesi permukaannya dengan bahan olesan. Tancapkan satu buah cengkih di atasnya.
6. Panggang kue dalam oven bertemperatur 150 derajat celcius selama 20 menit atau hingga kue matang dan berwarna kuning kecokelatan. Angkat, dinginkan. Simpan dalam stoples kedap udara.
   

Selai Nanas:

Campur parutan nanas, gula pasir, kayu manis, cengkih dan garam, aduk rata. Panaskan sambil terus diaduk hingga terbentuk adonan selai yang kental. Angkat, dinginkan.
Untuk 550 g

Tip:
Jangan mengaduk adonan dengan tangan terlalu lama karena panas tangan akan mencairkan lemak dalam adonan. Akibatnya kue kering akan keras/tidak rapuh. Aduk seperlunya, asal adonan sudah bisa dibentuk. Untuk variasi rasa, selai nanas bisa diganti selai sesuai selera.

Happy Ramadan

I just wanted to wish you all the Muslim Friends Happy Ramadan...!!.

Asem- Asem Daging ala Ti // Ti's sour beef

Originally this dish called for some green beans, but i don't have any on my fridge.
The taste is OK , not too sour, the trick for tender meat is that we only need to cook them in a short time (only until the colour turns brown). Tomatoes i used is green and red plus green chillies.

Asem- Asem Daging ala Ti // Ti's sour beef

Ingredients:

• 300 gr diced beef
• 2 clove garlic, sliced
  
• 1 small brown onion, sliced
• 1/2 onion, chopped
  
• 1 big green tomatoes (diced)
• 5 cherry tomatoes
• 1 small red capsicum (diced)
• 1 tablespoon oil
• 50 ml water
  
• 1 tablespoon tamarind water ( Asem; Ind)
• 1 teaspoon Kecap Manis (Sweet soy sauce)
  
• salt, sugar and pepper to taste

Method:

1. Heat oil in a large saucepan, add garlic, onion and brown onion, cook until fragrant.
2. Add diced meat, cook for 7 minutes, then add tomatoes, capsicum, water, tamarind water, and kecap manis, simmer for 7-10 minutes or until the meat cook trough.
3. Season with salt, sugar and pepper.
4. Serve with warm rice.
   

Kue Putri Salju Almond // Almond Shortbreads

This year i make the shape round for this Almond shortbread, i wrote the recipe here.
Have a good weekend everyone, don't forget to drop by my Flickr gallery too :)

Langues De Chat // Lidah kucing

Langues De Chat translate from French language which means Cat's tongue, obviously the shape of this biscuits look like it. Indonesian Love it too as "Lidah kucing" and many people make this for Idul Fitri celebrations along with other biscuits.

Serve this snack with ice cream or tea/ coffee, keep it in or out the fridge.

Langues De Chat // Lidah kucing

Ingredients:

• 100g/4oz Butter
• 200g/4oz Icing Sugar
• 1 teaspoon Vanilla Extract
• 5 Egg Whites
• 200g/7oz Plain Flour

Preparation:

1. Preheat the oven to 220C, 425F, Gas mark 7.
   
2. In a large mixing bowl, cream together the butter, vanilla and sugar until pale and smooth.
   
3. Add the egg whites, little bit at a time, then fold in the flour with a metal spoon or palette knife.
4. Place the mixture in a piping bag fitted with a small plain round nozzle and pipe strips approximately 7.5cm long directly onto the baking sheets, spacing well apart.
5. Bake in the oven for approximately 8 minutes until golden brown.
   
6. Cool on wire racks.
   

Ayam cabe ijo ala Ti // Ti's style of Green Chili Chicken

When i did my shopping in Clayton fruit market, i found green tomatoes from Adelaide , i thought i would never find any green tomatoes in Melbourne, but surprisingly i got some to bring home for my favorite dish.

In my opinion, the food will taste authentic if i did the traditional way, by grinding the ingredients on a mortar rather than food processor, (I was too lazy to do that, but next time i will), add more chilies if you like hot, the small green chili ( Rawit in Indonesia), they will give you even hot taste. Serve them with warm jasmine rice. Yummy!!

Ayam cabe ijo ala Ti // Ti's style of Green Chili Chicken

• 2 breast fillet, cut into medium size
  
• 5 big green chilies
• 1 big green tomatoes
• 2 clove garlic
• 5 onion
• salt and pepper
• Oil to fry
  

Method:

1. heat oil in a large saucepan, fry chicken until brown and cooked trough. Drain, set aside.
   
2. Grind all the ingredients.
3. Heat 1 tablespoon oil in a same saucepan, add the grind ingredients and cook for 3-5 minutes.
4. Add chicken and cook again for another 5 minutes, season with salt and pepper
5. Serve.

Sayur bayam jagung // Spinach and corn soup

This soup is very tasty and easy to make, yet healthy for my toddler girl. There are different kind of spinach here and in Indonesia, but as long as they have similar taste its ok for me.

Sayur bayam jagung // Spinach and corn soup

• 1 bunch English spinach, washed and cut
  
• 2 small cans corn kernel
• 2 clove garlic, crushed
• 2 small brown onion, sliced
• 2 cm kencur sliced (Lesser galangal?)
  
• salt and pepper to taste
• 1 tbsp Oil
• 300 ml water
  

Method:

1. Heat oil in a small saucepan, add crushed garlic and sliced onion, meanwhile boil water in a small pot, add kencur.
2. Transfer the sauteed garlic on a boiling pot, add spinach and corn, season with salt and pepper.
3. Serve.
   

Ayam suwir pedas ala Bali // Balinese style of spicy shredded chicken

Ti in Tanah Lot, Bali- Feb 2008



Bali is a beautiful island, with variety of delicious food, this is one of them, you can add more chillies for hotter taste, i boil the chicken instead of fry them ( less messy), feels like I'm in Bali when i eat this food :)

Ayam suwir pedas ala Bali // Balinese style of spicy shredded chicken

• 1 medium size chicken
• 15 small brown onion, sliced
• salt
  
• 500 ml Oil to fry
  

Grind ingredients:

• 8 red chillies
• 5 clove garlic
• 1 red tomato
• 1teaspoon shrimp paste (terasi)
• 1 tsp sugar
  

Method:

1. Wash chicken, and cut into 4 pieces, Fry until cooked trough, drain, set aside.
2. Bruised all the chicken with mortar, and shredded the chicken ( don't forget to throw the bone).
3. Heat 3 tablespoon oil in a large frying pan , add sliced brown onion and grind ingredients and cook until fragrant.
4. Add the shredded chicken and mixed together, season with salt.
5. Serve with rice.

Jaffa Triple - Choc Brownies (JTCB)

Never say no to brownies!! Go Brownies, Go!! he he... one of my favorite snack made from chocolate, I don't mind to eat 3 or 4 pieces at once, ha..ha..

To be honest I'm not a sweet tooth, like i can't eat original chocolate bars or candy, they makes my tooth hurting because of the sugar content is huge, but i can eat chocolate cake and their family :)

This brownies is different to the usual one, they have signature taste from zest of orange,rich chocolate, very nice and unique, try them your self :)

I got the recipe from my book collection called " The essential baking cookbook" bought from my amazon store here, i really love that book because i never fail anything i tried from that book, and cheaper than any book store here!.

Jaffa Triple - Choc Brownies (JTCB)

• 125 unsalted butter, cubed
• 350 gr dark cooking chocolate, roughly chopped
• 1 cup soft brown sugar
• 3 eggs
• 2 teaspoon grated orange rind
• 1 cup plain flour
• 1/4 cup cocoa powder
• 100 gr milk chocolate bits
• 100 gr white chocolate bits

Method:

1. Preheat oven to 180 degrees C. Lightly grease a 23cm square shallow tin and line with baking paper, leaving the paper hanging over on two opposite sides.
2. Melt the butter and 250 gr of the dark cooking chocolate in a bowl. cool.
3. Beat the sugar, eggs and rind in a bowl until thick and fluffy. Fold in the chocolate mixture.
4. Sift the flour and cocoa into a bowl, then stir into the chocolate mixture. Stir in the remaining dark chocolate and all the chocolate bits. Spread into the tin and bake for 40 minutes, or until just cooked. Cool in the tin before lifting out, using the paper as handles, and cutting into squares.
5. Drizzle with the melted white chocolate.
   

My dream barbie cake

After being a long time dreaming about decorating barbie cake, this time i can't resist to dress her :) .

Still simple and the same idea with previous cake it's ribbon theme... also i used the left over fondant blue and white (and I'm not yet confident with variety or brighter colour), the dress cake i made with instant butter cake package, on the barbie dress mould,and dummy cake as the base.

The texture is smoother this time, especially the ribbon, i tried to do it very carefully and patient, i feel that my work paid off with the good result. So what do you think?

Gift cake

I made this cake special for my hubby's colleague, our present for his new house :) .

I that week i was thinking about making this cake decorating, using dummy cake.. until on Saturday night, my hubby said we had an invitation for tea party for Sunday afternoon on his colleague's new house, we met once before and he had very nice family.

A short notice for us, and we didn't have time to buy anything for gift, so i decided to bake the chocolate sponge cake in the morning and decorate them few hours before we go there at 2.30pm. I'm so glad that their like it, and they wonder how did i make the ribbon just like a real one, so i explained a bit to them.



From making this cake i learn that i should make the long ribbon the last to prevent them from cracking (except the bow), also make the fondant a bit thicker, so i will be able to smooth the surface on the cake after i apply them on the cake, well i did my fondant decorating using my motto "learning by doing" before i do my proper course :). But I'm so happy with the result, using my own imagination, LOL...

Lamb Korma and lentil soup

After being lazy to update my recipe, i present this Indian food. I got the lentil soup recipe from my Indonesian magazine, don't worry about the taste, yummy and authentic. And the lamb korma from Super Food Ideas - December 2005 , Page 94.

I served them with rice plus pappadam, i prefer to cook pappadam in the microwave, less oil and equipment :)

Here is the recipe:
Lamb Korma

• 1kg piece boneless lamb leg roast, cut into 3cm cubes
• 1 large brown onion, finely chopped
• 1 1/2 cups (420g jar) korma simmer sauce
• 3/4 cup thick, plain yoghurt

Method:

1. Heat 2 teaspoons oil in a large, non-stick saucepan over high heat. Add a third of the lamb. Cook, stirring often, for 3 to 4 minutes or until browned. Transfer to a large plate. Repeat with oil and remaining lamb, in 2 batches.
2. Reduce heat to medium. Add remaining 2 teaspoons oil and onion to pan. Cook for 3 to 4 minutes or until soft. Return lamb and juices to pan. Stir in simmer sauce and yoghurt. Bring curry to the boil. Reduce heat to low. Cook, uncovered, for 45 minutes, stirring occasionally, or until lamb is tender

Lentil soup

• 1 tablespoon olive oil / ghee
• 2 clove garlic
• 1/2 tsp ground cumin
  
• 1/2 tsp chili powder
• 1/2 tsp ground turmeric
  
• 225 gr dried split red lentils, rinsed, drained
• 1500 ml water
  
• 1 cm ginger, crushed
• 1/4 tsp garam masala
• Salt to season
  

Method:

1. Heat oil in a large saucepan over medium heat. Add garlic and cumin and cook for 3 minutes. Addchili powder and cook, stirring, for 1 minute.
2. Add lentils and water. Add turmeric and ginger. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 20 minutes or until lentils are very soft (stir often to prevent lentils from catching). ass salt and garam masala,stir. Remove scum from surface .
3. Remove from heat and cool slightly, stirring to release heat.
4. Ladle soup into bowls.