Barbie Mermaid

Helloo....time to catch up again with my blog.. since I joined Indonesian  food blogger and promised to post some update. Here I am just found my daughter's 4th birthday cake from last November (hehe..)


She wanted a mermaid theme cake, so I came up with this cake after browsing on flickr... because I baked the cake a day before, on the actual day only take me a bit quick to decorate :) We didn't have a big celebrations that time but I did invited some close friends for tea time, and bring one cake to her kinder for her friends and teacher . And  i actually made 2 cakes but only one topper so by the time I finished with one cake I just use the same topper for another cake :P

She actually moved her kinder to the new one because we moved house, so this is really good to remind her about her 3 y/o kinder friends and teacher.
And for her kinder she also wore the cutie dress I made.



With some handmade pouch for the lollybag I really satisfied with my daughter birthday this time :)
best of all
When her Daddy coming home from work she was so surprise because she got a bike that she wanted...

Pesmol Ikan ( Fried Fish with Yellow gravy) 2

Hmm,... I love seafood, especially Indonesian style which is mostly spicy or at least eat them with sambal.. This recipe I got from my Mum. Last time I made this using fillet but this time I attempt to cook a whole bream fish just like Mum used to do... Yummy!!...





Here is the recipe.. or you can visit my previous page about this dish here.


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.

Roti Menul-menul ala Ti

 Melbourne sudah mulai dingin, enaknya bikin camilan yang hangat buat teman minum teh. Tadinya ngak ada rencana untuk bikin roti, tapi pas lihat2 bahan kering di pantry trus saya ingat masih punya bread flour, ragi, bread improver & abon ya jadinya bikin roti deh...

 Sambil menunggu proses pembuatan roti (yang memang harus sabar) saya juga bikin double chocolate fig slice (semacam brownies) karena di belakang rumah ada pohon fig yang berbuah lebat tapi saya ngak terlalu suka makan fig. Dari pada terbuang percuma ya sut saya langsung cari resep kue yang menggunakan fig di resepnya.

Terus terang ini pertama kalinya saya bikin roti dengan hasil yang sangat memuaskan mungkin karena penambahan gula yang lumayan banyak & pembentukan roti yang lumayan gendut jadi teksturnya empuk sekali, jadi teringat bread kingdom atau bread top. Tapi tetap dengan bantuan heavy duty mixer (pakai bread hooknya), soalnya ngak kuat kalau harus menguleni sendiri :P


Ada beberapa resep yang langsung mencampurkan ragi dengan bahan-bahan lain, sebenarnya cara tersebut sah-sah saja tetapi ada resikonya karena terkadang ragi yang disimpan terlalu lama sudah mati yang akan mengakibatkan roti tidak mengembang sempurna. 
Jadi saya lebih suka membuat biang roti terlebih dahulu supaya yakin kalu ragi yang saya pakai benar-benar bagus.

ini resep yang saya pakai.



Roti Menul-menul ala Ti

Bahan Biang :

1 ½ bks Ragi instant

¼ cup air hangat

1 sdt gula pasir

Aduk rata & diamkan sampai berbuih/ mengembang (5-10 menit), jika tidak mengembang ulangi proses berarti raginya sudah mati/ kadaluarsa .

Bahan Dasar Roti:

500 gram Tepung Cakra (bread flour)

125 gram gula (boleh dikurangi menurut selera)

½ sdt garam

1 sdt bread improver

1 butir telur

110 ml air

115 ml susu cair

90 gram margarine

Extra tepung

Isi : saya pakai coklat meises , topping d. Bawang cincang, Mayonnaise & abon

Olesan:

1 kuning telur di campur rata dengan 25-50ml susu cair

Cara:

1.Campur semua bahan roti, masukkan bahan biang uleni sebentar, masukkan margarine & uleni lagi hingga kalis. (Tambahkan extra tepung sedikit demi sedikit bila perlu sampai adonan tidak melekat /lengket).

2.Tutup adonan dengan plastic wrap. Diamkan adonan selama 1 jam sampai mengembang.

3.Bentuk & isi menurut selera, diamkan lagi selama 30 menit, sementara itu panaskan oven 200° C.

4.Olesi dengan campuran kuning telur

5.Panggang Roti 15-25 menit (tergantung besar roti)

Untuk topping abon bentuk adonan bulat pipih & jangan diisi, pada tahap no 5 taburi dengan daun bawang cincang  baru di panggang. Setelah roti dingin olesi dengan mayonnaise & Abon.

Siap dinikmati... Yummy!

Good luck :)

Southern Red Velvet Cake with Cream Cheese frosting

To be honest this is my red velvet cake ever. I heard about this cake for a while from Cake show on TV and promise to my self that I would try making it for special occasion. But somehow I haven't got any guts until one day I saw one of  friend FB status mention about this cake and it's near my birthday..then... aha.. I got the idea to make this cake for my self a day before my birthday  hahaha... *wicked laugh* ( because I wasn't really plan to invite any friends over).

I never seen any cake recipe using heaps of vegetable oil before. So I wasn't sure and cannot imagine what the taste would be like. When I started preparing the ingredients I just realized that I didn't read the recipe carefully (bad habit Ti!) that I didn't buy any butter milk! So I have to make butter milk substitute from a cup of milk mix with 1 table spoon of squeezed lemon.

Anyway... when I measured the flour I also have to admit my self that I am sooo.. not careful to check my pantry. I thought my existing flour would be enough for the recipe but once more bummer.. I'm wrong!! I only got about 1 cup of it.  So I came up with the idea *ting* Because I have self rising flour sitting there in the pantry as well I used this for the the remaining 1 1/2 cup that  need and put less (only 1/4 tsp baking soda). And bake it on the 2 small tin for about 1 1/2 hours.
Guess what?? it's all works.. Yippeee...

To be honest I really happy to see how the cake was turned up. So vibrant Red and looks delicious!

The best part of making birthday cake was to decorate it but I don't want any fancy decorations of course!.
(I only used half  recipe of the cream cheese frosting ) With my daughter watching the whole process I could see her face that she really want to try the cake :) poor girl she have to wait until we cut it on the next day.

By the way I just wanted to say Merry Christmas & Happy New year 2011 ... Have a great time!

If you want the recipe please email me at kitchenfunDOTwithtiATgmalDOTcom.

Bolu kukus pelangi (Bolu kukus ketawa)// Mini steamed rainbow cake

Uggghh.. I finally updated my blog again after a while. Been meaning to do that but always have many things to do. It’s weird weather going on here in Melbourne. It’s already December and summer supposedly here but what happen is very wet and cold days :(. Well I know we needed rain here.
 I guess I just have to be patient until the weather get warmer so I can plan something to do outdoor with my daughter this school holiday.  Can hardly wait..!!.

Anyhow... about this mini cake. I made it many times in the past and it’s one of my signature Indonesian dessert to bring  If I invited by friends to their place or party as well as at my place. It’s quit light and moist. Believe it or not there is no butter or margarine needed for this recipe so no need to feel guilty eating more than 2 :). Because of the shape of the cake (rising and crack in the middle) we often call them laughing cake. So If the cake isn’t laughing means failed. I made similar rainbow cake here (no laughing type/ version) and another laughing steam cake with different flavor here.

Many of you probably wondering what Ovalett/ TBM  is. Ovalett (or Ovalette) is a cake stabiliser/emulsifier used predominantly in the baking of sponge cakes or steam cakes. It gives the cakes a super fine texture. It is used to aid the beating process of egg yolks or egg whites to ensure its stiffness holds. It helps the eggs to rise rapidly and stiffly and also to remain stable therefore ensuring that eggs do not lose their voluminous texture. Ovalett ensures quick whipping properties and provides a remarkably stable batter that may be left unbaked for some hours. Ovalett produces a perfect sponge that is not too fragile, while providing excellent flavour and fresh keeping qualities.(source = Ovalett.com).

With the mould in the background

Many Indonesian cake / snack using this emulsifier. Nowadays You can find it quite easy  in Indonesian supermarket here in Melbourne. As well as the special mould for this particular steam cake. So don’t be afraid to try and make this cake ok?.  And email me if you have any questions.
One more tips from me is that you have to wrap the steamer’s lid with the cloth so that the hot water droplets from the steam is not dripping to the cake that can cause the cake wet and not” laughing”.




Bolu kukus pelangi (Bolu kukus ketawa)// Mini steamed rainbow cake

Ingredients:

* 2 eggs
* 200 g caster sugar
* 2 tsp TBM/ Ovalett/ SP (emulsfier)
* 275 g plain flour
* pinch of salt
* 200 ml soda water (lemonade)
* Pandan paste, strawberry flavored paste ( or using food colouring is fine)

Method:

1. In a large bowl, beat eggs, sugar, eand mulsifier  with electric beater,  until white and fluffy.
2. Mix the flour & salt, into the eggs mixture little bit at a time,whisk it gently.
3. Pour in the soda water, whisk again.
4. Divide the batter among 3 bowl, add the pink colour and green colour each bowl and leave the rest without any colour.
5. Preheat the steamer, cover the lid with a towel/ cloth.
6. Put the cupcake paper on the mould. ( I used cut baking paper)
7. Spoon pink, green and white on the covered mould, steam for 10- 15 minute.

Btw I also bring this cake to my daughter Kinder party with mostly Australian Mums and they amazed how beautiful (and tasty too!) this cake is :). They can't imagine how did i do it cos they never seen any cake like this before and looks unusual for the cake isn't it?? . ahh... so proud of my Indonesian food!.
Happy Holiday Everyone!!

Es Pisang Ijo // Green wrapped banana on Ice

I remember exactly when was the last time I made this dessert. Back in 2001 at my kitchen school with my classroom mate "Theresia". We were always in the same group for our cooking class and mostly cook traditional Indonesian food apart from another pastry class that we learnt about various pastries from around the world  and cake decorating.This dessert however very refreshing for tropical country like Indonesia or summer in western country. For mostly Indonesian food or dessert the more effort your doing the more better it taste.

It has been confusing weather here in Melbourne with some heavy rain and cold or very sunny hot days sometimes. I was planned to make this dessert last week because I thought it will be as hot as the past week and I was wrong. Because I already bought all the ingredients I needed  I just carried on making it yesterday when the weather is cold :(

I have to hiding it from my daughter because somehow she got cough and runny nose again. I knew she would love this dessert as much as I do.Well maybe next time baby :)

I only make half of the recipe and Got the recipe from Indonesian online magazine called Femina

Es Pisang Ijo


Bahan // Ingredients:




* 175 g tepung beras, ayak // 175g Rice flour, shifted
* 1/2 sdt garam // 1/2 tsp salt
* 300 ml air // 300 ml water
* 100 ml air daun suji // Omit
* 1/2 tetes pewarna hijau // 1/2 stp pandan paste (green colouring)
* 50 g tepung sagu // 50g g arrowroot flour
* 6 buah pisang raja matang // 6 lady finger banana

Bubur: // for the porridge Ingredients:

* 800 ml santan dari 1 butir kelapa parut // 800ml coconut milk
* 50 g tepung beras // 50g rice flour
* 75 g gula pasir // 75g caster sugar
* 1 lembar daun pandan, simpulkan // 1 pandan leave, make a knot
* 1/4 sdt garam // 1/4 sdt salt

Pelengkap: // Condiment

* Es Serut // Ice
* 100 ml sirop cocopandan, siap pakai //100 ml red cocopandan syrup ~ i use rose syrup
* 100 ml susu kental manis // 100 ml sweetened condensed milk

Cara membuat: // Method:

• Campurkan tepung beras, garam, air, air daun suji, dan pewarna hijau, aduk rata. Jerang di atas api kecil hingga mendidih sambil aduk-aduk agar adonan tidak berbutir. Angkat. // Mix together rice flour, salt, water and green colouring, mix well . Simmer and whisk it until thicken, set aside to cool.
• Masukkan tepung sagu sedikit demi sedikit sambil aduk-aduk hingga kalis. Bagi adonan menjadi 6 bagian. Bulatkan dan tipiskan hingga 1/2 cm. // Then add arrowroot flour and knead until smooth (dough), devide into 6 dough, roll about 1/2 cm thick.
• Balut setiap pisang dengan adonan tepung beras hingga semua bagian tertutup rata.// Wrap each banana.
• Rebus pisang dalam air mendidih hingga mengapung dan adonan matang. Angkat. Tiriskan. Sisihkan. // Boil wrapped banana until floating, drain and set aside, meanwhile make the porridge.
• Bubur: Campurkan santan, tepung beras, gula pasir, daun pandan dan garam, aduk rata. Jerang di atas api sedang sambil aduk-aduk hingga kental. Angkat. // for the porridge : Mix coconut milk, rice flour, pandan leave and salt, simmer until thicken, set aside to cool.
• Penyajian: Potong-potong pisang ijo. Letakkan di atas piring saji. Tuangkan bubur. Tambahkan es serut, sirop, dan susu kental manis.// Last step to serve (on the big bowl or plate)  is cut the banana, add porridge, ice and drizzle with syrup and sweetened condense milk.
• Yummy!

Untuk 6 porsi // To serve 6

Wingko Babat

Have you heard about the Deadly eruption on Merapi Volcano in Indonesia? It is my country.
So sad to hear the news especially my grandparents live there too in Central Java not too close from the volcano but still got lots of ashes from there :(

You can have a look the picture gallery
here

Anyway, I'm not sure what should i name it in English for this snack. And I don't know who is the first person who invented this recipe I just google it and there are a lot of this recipe on the web. But this snack have been around for centuries in my country.

Wingko babat

*150 g ketan putih // 150 g glutinous flour
* 300 gram kelapa parut kasar // 300 g shredded coconut
* 1/8 sendok teh vanilli bubuk // pinch of ground vanilla
* 1/4 sendok teh garam // pinch of salt
* 200 gram gula pasir // 200 g caster sugar
* 1 butir telur // 1 egg
* 150 gram santan kental instan // 150 g coconut milk

Cara membuat // Method:

1. Campur tepung ketan putih, kelapa parut kasar, vanili bubuk, dan gula pasir. remas-remas sampai gula larut. // Mix the flour, sugar, salt, vanilla.
2. Tambahkan telur. Aduk rata. Tuang santan sedikit-sedikit sambil diuleni rata. Aduk rata. // Add the egg and pour in coconut milk little at the time and mix it with hand.
3. Pipihkan adonan. bentuk kotak.// Make a flat square.
4. Panaskan wajan datar yang dioles tipis dengan minyak (saya tidak pakai). panggang wingko sampai matang sambil dibolak balik. Potong- potong kotak sesuai selera. Sajikan. // heat non stick pan and add a drop of oil (optional), grill wingko babat until brown each side and cooked trough. Cut into small square. Serve