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Bubur Ayam Kuah Kuning (Chicken Porridge in Yellow Broth)

One of my comfort food ever, I could eat it for breakfast, lunch, dinner or in between meals. Especially in this winter weather, nothing beats hot meal after a cold day out. I once made another version here but this time let’s make this one with yellow chicken broth. That’s one advantages of porridge, it’s so versatile you could dress it to whatever you feel like it.

On the other hand, if you haven’t visit my other blog. And yes you would ask, what’s the use of other blog? Well the think is this is a food blog and I (we) need another place for everyday blurps, nonsense story about the cats etc. So yes do visit here.

Bubur Ayam Kuah Kuning

Serves 8 persons

Ingredients:
– 300 gr rice
– 3 ltr water
– 4 salam leaves
– 2 tsp salt
– 2 tbs vegetable oil

– 700 gr chicken
– kecap manis
– 2 stalks spring onion, finely sliced
– 2 stalks Asian celery, finely sliced
– Fried onion
– Krupuk/emping

Spice paste:
– 12 shallots
– 5 garlic
– 3 cm turmeric
– 2 tsp coriander, panbroil
– 5 candlenuts, panbroil
– 1/2 tsp peppercorns

For the yellow chicken broth:
– 1.5 ltr chicken broth
– 2 tsp salt
– Some pinch of ground nutmeg

Directions:
– Cook the rice, water and salam leaves until soft and turned into porridge. If rice hasn’t turn into porridge, add more hot water and continue cooking and stirring.
– Boil chicken until soft, set aside the broth. When it’s not so hot anymore, fried the chicken until golden brown and shred.
– Make the yellow chicken broth; heat vegetable oil, saute spice paste with nutmeg and salt until fragrant. Add chicken broth, mix well and continue cooking until boiling, season.
– Serve porridge with chicken broth, add kecap manis, shredded chicken, sliced spring onion, Asian celery, fried onion, krupuk/emping and sambal.

Source: Tabloid Nova

(Masbar) Bento


Huhuhu….nowadays it seem’s that my food blog only up and about when there’s foodie blogger event such as this one Masbar. Please laziness, get away from me……

Talking about bento, I used to post many bentos like ages ago. I do still make them daily but not these cutey bento so don’t bothered to take pictures anymore. So I dig really deep into my bento making kit box and glad that I still found nori and the egg moulder.

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Let’s see what I have here for my simple bento; steamed rice with cat shape (Romy and Whitty indeed), boiled egg with the shape of fish, 2 tomatoes, sliced spring onion. Hmm I think my bento was lacked of greenery aka salad leaves etc, but sob sob I didn’t have it on my hand.

Then on the other box I have; some strawberries, pandan chiffon cake and choux pastry covered in chocolate. Hmm yummy.

Moga postingan ini cukup berkenan buat ibu2 masbar berhubung postingannya sederhana banget…..hihi.

Diptych Bento

Anchovy Jalapeno Rucola Pizza

I’m back ^_^ Ok ok I admit, I didn’t post much lately and I have to say I was also very ignorant with my surrounding ie; with friends, news about the world etc…..sob sob but I promise I didn’t do it on purpose. The past 3 weeks was really (I mean really) hectic. What with the preparation of our wedding and the wedding itself (yes I’m married now ^_* ) and little holiday with my parents. It was really lovely time but I’m little bit glad that it was all over and now back to real life.

For the past three weeks we’ve been stuffing ourselves with take aways, eating out and my parents cooking (hmm I like this part) and now I still don’t feel like big cooking. I made this photo couple weeks ago but yesterday I (or rather we) made this again with premade pizza base and tomato sauce. I would say this is my kind of pizza, spicy and fishy with a bit of tang from the rucola.

Anchovies Jalapeno Pizza

Makes 1 large pizza

Ingredients:
– 1 large premade pizza base (or make your own favorite recipe)
– 1 small jar premade tomato sauce (or make this one without the minced meat)
– 5 green olives thinly sliced
– 1 small can anchovy, drained
– Handful grated gouda cheese
– Handful jalapeno (less or more according to your taste buds)
– 1/2 onion, roughly chopped
– 10 basil leaves
– Olive oil
– Handful rucola

Directions:
– Preheat the oven to 200Celcius.
– Spread tomato sauce all over pizza base.
– Drizzle with little bit of olive oil.
– Divide anchovy, jalapeno, onion, basil leaves, olives all over the base.
– Spread grated cheese.
– Bake for 10-15 minutes until crispy.
– Serve with rucola scattered on top.

Source: Me

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.

Pasta Bake Bolognese

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.

Pasta Bake Bolognese

Mie Goreng Jawa (Javanese Style Fried Noodle)

What makes a Chinese style fried noodle and Javanese fried noodle different from each other? I’m not an expert but I think it lies on the spices that is being used in both dishes. Minced garlic and sauces including soy sauce are being used in Chinese style but pound shallots, garlic and some other Indonesian spices are being used in Javanese style as well as kecap manis (Indonesian sweet soy sauce). The texture on both dishes are also different, Javanese style has somewhat wet texture thanks to the addition of chicken broth while the Chinese one has a dry texture. Then if I’m not mistaken, Javanese noodle is cooked with anglo which is a traditional stove using coal as it’s fuel while Chinese used wok with a very high temperature stove.

But I’m in no position to debate which one got better taste as both of them are equally delicious in their own special way.

Mie Goreng Jawa

Ingredients:
– 500 gr lomi (wet noodle, has bigger diameter than normal noodle, but if it’s not available use 250 gr normal noodle)
– 1 tbs kecap manis
– 1 tbs soy sauce
– 100 gr cooked chicken, shredded
– 5 beef meatball. sliced
– 2 eggs, lightly beaten
– 1/2 red tomato, cubed
– 50 gr bean sprouts
– 50 gr cabbage, sliced
– 3 choy sam, cut
– 2 tbs kecap manis
– 1/2 tbs soy sauce
– 1/2 tsp salt
– 1 tsp pepper
– 1/2 tsp sugar
– 250ml chicken broth
– 2 spring onion, sliced
– 2 tbs vegetable oil
– Fried onion
– Celery, chopped

Spice Paste:
– 4 garlic
– 5 shallots
– 3 candlenuts, roasted
– 15 gr dried shrimp, soften in hot water for couple minutes and fried

– Pound spice paste in pestle and mortar until smooth or in a food processor.

Directions:
– Mix noodle with 1 tbs kecap manis and 1 tbs soy sauce.
– Fry spice paste in vegetable oil until fragrant. Set on the side of the pan, add eggs, scramble eggs.
– Add shredded chicken and beef meatball. Mix well, add tomato, bean sprouts, cabbage, choy sam. Mix well.
– Add kecap manis, soy sauce, salt, pepper and sugar, mix well. Add chicken broth, continue cooking until broth has evaporated and vegetable is done.
– Add noodle, cooked until done. Add fried onion and chopped celery.

Source: Sedap Magazine

(Masbar) Nasi Goreng Jawa (Javanese Style Fried Rice)

Another month has passed by, it’s time again for masbar. This month’s menu is Nasi Goreng (Fried Rice). A really versatile menu I must say. You can add anything you like; meat, vegetable, chicken, sambal, egg and so on and so on…just let your mind be imaginative. But this time I made a real easy Javanese version. So I’m sorry if it was a bit out from the normal Javanese Fried Rice.

Nasi Goreng Jawa

For 2 persons:

Ingredients:
– 2 plate of cold rice (better if it was from yesterday)
– 1 egg, beaten
– Some shredded carrot
– Some shredd Chinese cabbage
– 1 spring onion, sliced
– 2 tbs kecap manis (Indonesian sweet soy sauce)
– 1 tsp soy sauce
– Salt
– 2 tbs vegetable oil

For the spice paste:
– 1 red chili
– 2 bird’s eye chili (more or less depending on your taste buds)
– 3 shallots
– 2 garlic
– 1 candlenut
– 1 small tomato
– 1/2 tsp terasi (dried shrimp paste)

– Pound all spice paste ingredients until smooth.

Optional:
– Sliced cucumber
– Shrimp cracker

Directions:
– Heat vegetable oil in a wok, add spice paste. Fry until spice paste is fragrant.
– Add beaten egg, stir through to scramble the egg.
– Add shredded Chinese cabbage, carrot and spring onion. Continue stirring until vegetables are a bit stale.
– Add the rest of ingredients. Adjust the taste to your liking. Heat through and serve with sliced cucumber, shrimp cracker.

Source: My mother

Bubur Kacang Ijo Madura (Maduranese Sweet Mung Beans Porridge with Glutinous Black Rice and Coconut Milk Sauce)

Bubur Kacang Ijo Madura

I made this one like years ago….lebay-mode-on. But haven’t post it here. It’s real good to eat in this still-winter weather.

I also submitted this dish for MFM2 Maret 2009 with Warna Warni theme.

For 4 persons

Ingredients:

Mung Beans Porridge:
– 1/2 cup mung beans soaked in water for 1-2 hours
– 1 cm ginger, bruised
– 1 pandan leaf
– 3 tbs Indonesian palm sugar
– Pinch of salt
– Water

Glutinous Black Rice Porridge:
– 1/2 cup glutinous black rice soaked in water overnight
– 1 pandan leaf
– Pinch of salt
– Water

Coconut milk sauce:
– 1 can coconut milk (400ml)
– 1 pandan leaf
– Pinch of salt

Optional:
– Some slices of bread

Directions:
– Cook mung beans in water along with ginger, pandan leaf and salt.
– Stir frequently until mung beans are soft.
– Add Indonesian palm sugar (only add this when you are sure that mung beans are soft otherwise it would be difficult for them to get soft)
– At the same time cook also the glutinous black rice with pandan leaf and salt. Stir frequently until it’s soft.
– Warm the coconut milk in low fire with pandan leaf. Carefully stir so not to make the coconut milk separated.
– Serve the porridge in a bowl alongside with some slices of bread (optional).

Source: Me

Me and Eni's Birthday Brunch

Some photos and recipes from my and also my friend Eni birthday brunch.

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Whitty the cat guarding (or rather eyeing πŸ˜› ) the food. There were some food that I cooked for the brunch. The day before I made the chicken feet and the chicken topping for the mie ayam (chicken noodle). Then me, Iin and Frisda made the cakes, fruit punch, fried wantan, sambal, boiled quail eggs, pickle etc. On the day Eni brought lumpia (spring roll) and Thata brought steamed brownies (I’m sorry Tha I forgot to take picture of your yummy moist brownies…mau lagi donk buat dipoto πŸ˜€ )

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Some of the party goers πŸ˜› from l to r; Eni, Olivia, Hesti, Thata, Iin, Frisda and me sitting on the floor. Ohya ini sekalian kopdar ama Thata…and she immediately got new nickname πŸ˜› “mbak 18thn” because she looked boy oh so young despite her real 2* (censored) age. πŸ˜›

Mie Ayam.JPG

For this mie ayam (chicken noodle) recipe just follow here.

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For this pangsit goreng (fried wantan) recipe just follow here.

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This one is from Eni and here is her recipe

Lumpia Ayam Bihun Sayuran (Vegetable Rice Vermicelli Chicken Spring Roll)

Ingredients:
– Mini lumpia skin
– 1/2 package of mixed vegetable (spring onion, white cabbage, carrot, bean sprout)
– 100 gr rice vermicelli soaked in hot water
– 350 gr chicken breast minced
– 1/2 tbs coriander powder
– 3 garlic mashed
– 1 tbs oyster sauce
– 1 tbs gember siroop (you can use 2cm ginger bruised)
– Salt
– Pepper
– 1 white egg
– Oil for deep frying

Directions:
– Heat oil in a pan, add garlic and stir until fragrant.
– Add minced chicken, stir until turns color.
– Add mixed vegetable and stir until vegetable is wilted.
– Add coriander, oyster sauce, gember siroop (ginger), salt and pepper.
– Heat through until all ingredients are cooked, turn off fire.
– Assemble the lumpia and use the egg white to seal the lumpia.
– Deep fry in hot oil until golden brown.
– Serve with lumpia sauce.

Source: Eni

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Ceker Ayam Kecap (Chicken Feet in Sweet Soy Sauce)

The dish that we Indonesian said hurray…..and the Dutch said eeeew…How different culture also have different appreciation on food πŸ˜€

The method and recipe is basically the same with the mie ayam topping but first I deep fry the chicken feet until golden brown then soak them in cold ice water for overnight so they were nice and plump. Furthermore I added mushroom soy sauce.

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This is again Yongki Sponge Cake πŸ™‚ my favorite, but this time is one recipe. I ordered the edible print in Cake Print. Then with the help of Iin with rolling the fondant voila….a cake πŸ™‚

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Finally I got the chance to try the famous TCCC (Triple Choco Caramel Cake) by Teh Uceu. But I couldn’t make it as pretty as hers…and somehow my cake was a bit dense like brownies. Is it suppose to be like that? But the taste was so good….I can still remember the chocolatey caramelly taste…oh forgive my weird vocabulary.

TCCC (Triple Choco Caramel Cake)

Ingredients:

Cake
– 10 eggs
– 150gr sugar (I used 80gr)
– 1 tbs emulsifier (tbm)
– 140 gr flour
– 60 gr cocoa powder
– 75 gr dark cooking chocolate (DCC), chopped
– 100 gr butter

Directions:
– Melt butter in a double boiler (or microwave), add DCC, mix well, set aside.
– Whisk eggs with sugar until half fluffy, add emulsifier and continue whisking until white and fluffy.
– Carefully add flour into the batter.
– Add the melted butter and DCC, mix well.
– Brush square or round baking pan with butter and sprinkle flour evenly.
– Pour batter in the baking pan and bake in a preheated oven of 170C until done.

Chocolate Ganache
– 500 ml fresh cream
– 500 g dark cooking chocolate (DCC), coarsely chopped
– 75 g butter

Directions:
– Heat fresh cream in a pan with low fire but do not let it to boil.
– Add DCC and butter, mix well.
– Put in the fridge for couple of hours until ready to be used.

Caramel syrup
– 100 gr sugar
– 50 ml water (1)
– 100 ml water (2)

Directions:
– Cook sugar with water (1) in a low fire until it turns into caramel.
– Add water (2) into the caramel mixture, continue cooking until caramel has melted and well mixed. Set aside.

Decorations:
– Canned or fresh fruit; kiwi, mandarin, strawberry etc.
– Clear jelly mixture to brush on top of the fruit.

Assemble:
– Sliced cake into two equal parts.
– Brush caramel syrup onto the surface of the cake.
– Spread some chocolate ganache on the centre surface (about 1 cm thickness), top with the other part of the cake.
– Spread the rest of the chocolate ganache evenly on the surface of the cake.
– Decorate as your desire with the fruits.

Source: Teh Uceu

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Then after making sponge cake you would get lots of egg whites…it’s time to make this one πŸ™‚ made only from egg whites.

Kue Zebra Pandan Kukus (Steamed Zebra Pandan Cake)

Ingredients:

– 260 gr egg whites
– 1/4 tsp salt
– 1.5 tsp emulsifier (tbm)
– 50 ml water
– 125 gr sugar (I used 95gr)
– 125 gr cake flour
– 15 gr powdered milk
– 1/2 tsp baking powder
– 30 gr melted butter
– 1 tbs condensed milk
– 1/4 tsp vanilla essence
– 1/2 tsp pandan paste

Directions:
– Whisk egg whites, salt, emulsifier and water until half fluffy.
– Add sugar bit by bit while whisking until white and fluffy.
– Add flour, powdered milk and baking powder.
– Add melted butter, condensed milk, vanilla escence .
– Take 1/2 batter and add pandan paste, mix well.
– In one spot pour the batter alternately in a baking pan (I used 7 muffin mould).
– Steam in a preheated steamer for 15 minutes until done.

Tips:

– To yield a pretty zebra pattern, do pour the batter consistenly in one same spot.

Source: Book of Variasi Kue Lapis Sederhana Sampai yang Rumit – Sedap through Deetha.

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And for the last one inspired from Deetha πŸ™‚ it was real good, refreshing, highly recomended.

Fruit Punch

Ingredients:
– 1 can rambutan
– 1 can jack fruit
– 1 can young coconut
– 2 kiwis cut
– 1 box strawberry cut
– 2 cans mandarine
– 1 mango cut
– 1 tsp selasih seed, soak in hot water until it’s fluffy
– 1.5 litre of white soda
– 1 litre of fresh orange juice
– Ice cube

Directions:
– Mix everything in a big bowl.

Tips: you can use all kinds of seasonal fruits.

Inspired by: Deetha

Uitsmijter

Uitsmijter

I made this for Fotofun challenge no#15 about food in the country where you are living. Fotofun is a group in Multiply where Indonesian people who likes photography gather to learn a thing or two about photography.

This dish is real easy..haha.. I always opt for the easiest choice :p

For 2 persons

Ingredients:
– 2 slices brown bread
– Some butter
– 2 Slices beef ham
– 2 eggs
– 2 slices Gouda cheese
– Salt
– Pepper
– Peterselie
– Some oil

Directions:
– Heat a little bit of oil in a pan and make sunny side up egg.
– Season with salt, pepper and peterselie.
– Add the Gouda cheese on top of the egg.
– Toast the brown bread and smeared with butter.
– Arrange the brown bread on a plate.
– Top with beef ham and sunny side up egg.
– Serve warm

I didn’t have any source, I think everyone could do make this without having to search for a source hihi πŸ˜‰

PS: Don’t forget to participate in my foodie event πŸ˜€

Button Event


Aglonotti with Spinach

Aglonotti with Spinach

I think from now on I dedicated all my Italian food post to Deetha since she is a big fan of Italian food πŸ˜‰

I bought one package of fresh pasta at the supermarket just because I was curious with it’s shape. But strangely the package didn’t say what kind of pasta it was. I consulted my ingredients dictionary and there it said that this was aglonotti. Never heard that one before but anyhow it was tasty πŸ™‚ with ricotta filling.

For 2 persons:
– 1 package aglonotti
– 1/2 red chili sliced
– 1 garlic sliced
– Bunch of fresh spinach
– Some olive oil
– Salt
– Pepper
– Parmesan cheese

Directions:
– Cook pasta according to package’s direction.
– Meanwhile heat olive oil in a pan, add garlic and chili fry until fragrant.
– Add spinach, salt and pepper, stir until spinach is slightly wilted.
– Serve pasta with spinach.
– Top with parmesan cheese.

Source: Me

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