This month Menu is Tom Yum soup, once more i participated this event called "Masak bareng" or cooking together, with the same menu, and same day we posted the food pictures. So far i always try to follow the event. The hosts are Indonesian women too, there are Deetha in Semarang- INA, Ayin in Norway and Shinta in Japan.
Sometimes we had difficulties finding the specific ingredients, because we live far away from our country, but we never give up, trying to make Indonesian food as authentic as possible, using the substitute and try to be creative :).
I used tom yum paste this time and bought the fresh marinara from fish shop.
Spicy prawn soup
Ingredients (serves 4)
* 500g Marinara Mix
* 1 tbs tom yum paste*
* 2 tbsp fish sauce
* 1L (4 cups) fish or chicken stock
* 150g small button mushrooms, sliced or halved
* Coriander leaves and lime wedges, to serve
1. Place noodles in a large heatproof bowl, pour over boiling water to cover and soak for 5 minutes or until softened. Drain and set aside.
2. Stir paste in a large saucepan over medium heat for 1-2 minutes until fragrant.
3. Add stock, bring to the boil, then reduce heat to medium-low, add beans and mushrooms and simmer for 1 minute. Add prawns and cook for a further 1-2 minutes until prawns are just cooked.
4. Place noodles in bowls and top with tomatoes. Pour over soup, garnish with coriander and serve with lime.
Notes & tips:
* * Tom yum paste is available from Asian and selected supermarkets.
delicious. - August 2004, Page 143 revised by Ti.
Thursday, January 29, 2009
Tuesday, January 20, 2009
I republish this cake again, because i entered the Click event for January. Click is a monthly food fotography ( but I'm not always participate), with Bee and Jai as the hosts. This Month theme is Red, will be lucky if i win :).
Cheesecake is my favorite dessert of all, any kind of Cheesecake will do :). I found one nice from McD around here, Called Mango Chessecake with macadamia, those three are the best match, so heavenly!!.
Some place, they served the cake in a big pieces, which is too much for me (good for sharing), and some place served very tiny but expensive :( .
After i search the recipe i found this from Donna Hay book, but i used wrong size of tin, so my cheesecake ended up smaller that what Donna suggested, and i got some left over cheese batter, then i baked with my other tin (without biscuit base).
By the way, i can't spend too much time anymore in front of my Notebook, cos my back started to give me a problem :(
Cheesecake With Crushed Raspberry
Crushed Raspberry sauce:
200 gr frsh or frozen raspberry
1 cup sugar
55g plain sweet biscuits
1/3 cup almond meal ( ground almonds)
30g butter, melted
600g cream cheese, softened
3/4 cup sour cream
1 cup caster sugar
1 tsp vanilla extract
Preheat the oven to 200°C. To make crushed raspberry sauce, place the raspberry in an ovenproof dish and sprinkle with sugar. Bake for 15 minutes or until mixture is syrupy. Set aside.
To make the base, process biscuits in a food processor until finely chopped. Add the almond meal and butter and process until combined.
Grease 6 x 3/4 cup (185ml) capacity non stick muffin tins. Line each tin with 2 intersecting strips of non-stick baking paper. Press the crumb mixture into the bases of the tins and refrigerate. Preheat the oven to 140°C.
To make filling, process the cream cheese, sour cream, eggs, sugar and vanilla in a food processor until smooth. Pour mixture over bases and bake for 30 minutes. Chill, serve with raspberry sauce. Makes 6
Monday, January 19, 2009
I had baking blue lately... plus the unpredictable weather, making me lazy to spend too much time in the kitchen, i rather spend my time with my Ellyn.
I attempt to try this recipe because i found simple and easy recipe from my blogger friend Sefa (i wish you get welll soon Mba). I used to buy this pancake in Jakarta, few years ago, my favorite flavor is actually coconut and brown (chocolate) rice.
Anyway, you can eat this for breakfast or tea time. Enjoy...
Martabak Manis (Indonesian Style Sweet Thick Pancake)
Recipe by Stella through Nining, slightly modified by Sefa
250 gr all-purpose-flour
400 ml fresh milk
1 egg (medium size)
30 gr granulated sugar
½ tbsp salt
½ tsp baking soda
Granulated sugar for drizzling, as needed
Grated cheddar cheese
Butter for spreading
1. Combine all the ingredients except baking soda in a bowl. Mix using whisker until well dissolved. Sieve if there are still lumps in the batter. Rest for an hour and more in a room temperature.
2. Heat the pan over medium heat. Add baking soda and whisk. Pour the batter over the pan. Cook over small heat until the surface dry up and consist pores. Drizzle small amount of sugar over the pancake and cover the pan and let it cook until set.
3. Transfer martabak into a flat plate or cutting board. Spread pancake with butter. Add your desired filling (even you can combine the filling) and pour condensed milk over. Fold the pancake and spread again with butter. Cut as desired.
4. Serve warm or cold.