(Masbar) Sate Ayam Manis (Indonesian Sweet Chicken Satay)

I always like sate, ok on the second thought which Indonesian food that I don't like? And this month's theme of masbar is sate, hmm my mouth watered just thinking about all the sate that I could see from all this month's participant.

I got this recipe from a book which was a present from Deetha. She lives in Semarang and my best friend Hesti is from Semarang too. So when Hesti went back home couple of months ago, she brought the book for me. Thank you Deetha for such a nice present, thank you Hesti for bringing the book ^_^



Ingredients:
- 500 gr chicken, cubed
- 100 ml kecap manis
- 2 tbs vegetable oil

Spice Paste:
- 5 gr tamarind
- 8 shallots
- 3 garlic
- 3 cm galangal
- 1/4 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 50 gr palm sugar, shredded
- 2 tsp coriander

Directions:
- Pound spice paste ingredients with pestle and mortar or food processor until smooth.
- In a bowl mix together, spice paste, kecap manis, oil and cubed chicken then marinate for minimum 2 hours.
- Arrange the chicken on a sate skewers.
- Grill until done while brushing sate with the rest of the spice mix.

Source: Book of Bango 80 Warisan Kuliner Nusantara

KBB#12 Cheese Souffle

I never made souffle before because I thought it would be so difficult to make. I've only seen the making of souffle on one of my favorite tv show, Hell's Kitchen. Even there with professional kitchen and cook, they still failed to make souffle now and then. Thanks to KBB's challenge this month that I had to make it and believe me it was not as difficult as I thought it would be.


I didn't make any changes on the ingredients and method, just one thing that I added was a handful of shredded spinach leaves. No major difficulty that I found during the baking. It came out nicely puffed and fluffy. One thing I would do different next time would be the cayenne pepper. I hardly notice the taste on my souffle, so next time I would definitely add more.

On the other hand, the photo session was a bit challenging for me. As you know, souffle would only be puffed up for some minutes before it would slowly fall. I think I failed photo-wise. The photo session was so hectic, I was running here and there between the kitchen and the photo set. One good picture I made was not so puffed up.

All in all it was a really good experience and challenge. Thanks to KBB, from now on, I wouldn't be scared to make souffle again.

Ingredients:
- 100 gr unsalted butter
- 1/2 cup plain (all purpose) flour
- 300 ml milk
- 1 cup grated cheddar
- 2 tbs freshly grated parmesan
- 1/2 tsp Dijon mustard
- Pinch cayenne pepper
- 4 eggs



Directions:
- Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
- Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
- Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
- Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
- With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
- Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.

Source: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

Pasta Bake Bolognese

This post is also for this month's Click Event with the theme "Bi-Colour"

If you are tired of the same old spaghetti bolognese you could try to make it this way. It tasted just like lasagna but with different texture and most importantly it tasted yummy.



Ingredients:
- One recipe of bolognese sauce
- One recipe bechamel sauce
- 300gr of pasta of your choice, for example penne rigate like I used here.
- Handful of shredded Gouda cheese (or any other melting cheese)

Directions:
- Layer the pasta along with bolognese sauce, bechamel sauce, shredded Gouda cheese.
- Repeat layer one more time.
- Bake in preheated oven 180C for 20 minutes or until bubbly.
- Serve with salad and ciabatta bread.

Banana Ontbijtkoek

Duh punya utang posting ama Teh Mira ^_^ Maap ya pake lama bu....

Actually I wanted to make banana cake ala Nich Rachmah that day but.......when I opened her FB I saw Mira just posted this. Uh oh so I changed my mind and cheated on Ning Rachmah.....hiahaha....sorry ya....aku berpaling ke lain hati......sama seperti Mira.....

I brought this along with Espresso Brownies to my last day of school which mean the exams announcement day. The teacher and my fellow classmates loved the cakes that I brought. But mind you it's not a real school that I was following, just a course I'm taking to learn Dutch or NT2 (Nederlands voor Tweede Taal) or Dutch as Second Language or in my case as third language lol. Yes I did passed the niveau 2 (level 2) with somewhat flying colors (lol-kepala-besar-mode-on) and in September I am going to continue niveau 3. Wish me luck ^_^

Teh Mira, makasih dah share resepnya, endang banget dah ni, moist dan bumbunya kerasa.....jadi pengen lagi euy....



Ingredients:
- 4 eggs
- 50 gr palm sugar
- 25 gr sugar
- 1/4 tsp salt
- 1/2 tsp emulsifier (SP/TBM)
- 120 gr flour
- 1/2 tsp spekkoek spices (I used 1 tsp)
- 1/4 tsp baking powder
- 100 gr banana, pound until smooth
- 25 gr butter, melted

Directions:
- Shift all dry ingredients.
- Grease and sprinkle with flour a tulband baking pan (I used 20cm round baking pan).
- Whisk eggs, palm sugar, salt and emulsifier until fluffy.
- Add shifted dry ingredients, mix together carefully.
- Add banana and melted butter, mix together.
- Pour in the baking pan and bake in preheated oven 180C until done.

Source: Tabloid Saji through Mira Assjarif