Ingredients :

- 500 gr mascarpone

- 600 ml whipped cream

- 4 tbsp icing sugar (or to your taste, because I usually like it less sweet)

Coffee syrup :

- 250 ml strong espresso

- 100 ml tia maria or other coffee based liquor (optional) [...]]]> For story do visit my photo blog here.

Ingredients :

- 500 gr mascarpone

- 600 ml whipped cream

- 4 tbsp icing sugar (or to your taste, because I usually like it less sweet)

Coffee syrup :

- 250 ml strong espresso

- 100 ml tia maria or other coffee based liquor (optional)

- 1 tbsp sugar – 1 big package of lady fingers – Cocoa powder to garnish

Directions :

- Whipped cream with icing sugar until hard peak add mascarpone and mix well.

Set aside.

- In a 20cm springform arrange lady fingers on the bottom of the tin, sprinkle with lots of coffee syrup.

- Top with mascarpone whipped cream mix. Repeat the whole process until the top of the sprinform tin.

- Set aside in the fridge for an hour.

- Take out from the fridge and open the springform carefully.

- Arrange the rest of lady fingers around the tiramisu and put a nice ribbon to hold everything in place.

- Garnish the top with cocoa powder.

My notes:

- When I mean sprinle with lots of coffee syrup then I mean lots until soaked because you don’t want your lady fingers to be dry.

- If you are in a hurry you can set it aside on the freezer for 15 minutes.

- The original recipe calls of egg yolk but I omit this altogether since I’m not very confident in cooking with raw egg, however I’ve always made my tiramisu this way and I never felt that I’m missing on anything.

- If you live in a tropical climate like Indonesia then use non dairy whipped cream and add 1tsb powder gelatine to your whipped cream mix to stabilize your whipped cream.

Source : Natural Cooking Club

Don’t tell me you’re never wanted to put your on fortune whenever you eat this at your favourite Chinese place? Well now you can make it in your own kitchen and feel free to make any kind of fortune you want. Although pay good attention to the [...]]]>

Don’t tell me you’re never wanted to put your on fortune whenever you eat this at your favourite Chinese place? Well now you can make it in your own kitchen and feel free to make any kind of fortune you want. Although pay good attention to the direction because I didn’t that’s why mine was rather thick which resulted I couldn’t fold them nicely. And when I did fold them they sort of crack….oh well it all made up with the taste, they surely tasted very nice. Good luck in making them.

Source : www.chinesefood.about.com

Nasi Udang Bu Rudy:

- Steamed white rice

- Crispy shrimp

- Serundeng (Spiced dried shredded coconut)

- Kremesan (Crunchy crumbs fromt leftover batter of the crispy shrimp)

- Sambal Bu Rudy (Indonesian hot chili sambal ala Mrs. Rudy)

- Fresh condiments such as sliced cucumbers and tomatoes

Served : 2-4 people

Ingredients:

For [...]]]> For the story do visit my photo blog here.

Nasi Udang Bu Rudy:

- Steamed white rice

- Crispy shrimp

- Serundeng (Spiced dried shredded coconut)

- Kremesan (Crunchy crumbs fromt leftover batter of the crispy shrimp)

- Sambal Bu Rudy (Indonesian hot chili sambal ala Mrs. Rudy)

- Fresh condiments such as sliced cucumbers and tomatoes

Served : 2-4 people

Ingredients:

For the crispy shrimp:

- 500gr small shrimp

- 1 tsp salt

- 1/2 tsp baking powder

- 250gr all purpose flour (I used flour mix of 150gr all purpose flour, 50 gr maizena and 50 gr rice flour. The end result was more crispier than just flour)

- 4 cloves garlic

- Vegetable oil for frying

- Mix shrimp with salt and baking powder, mix together nicely and let aside for 15 minutes.

- Mix together all flours with pounded garlic, add shrimp and toss until the flour is evenly coating the shrimp.

- Heat the oil in a pan, fry shrimp until golden. Repeat until all shrimp is fried.

For the serundeng:

- Handful of shredded coconut (I used dried shredded coconut which I soaked in just enough hot water)

- A teaspoon of the made sambal Bu Rudy.

- Heat nonstick pan, add sambal and the coconut.

- Turn it around now and then until the coconut is dried and sambal is incorporated throughly.

Kremesan:

- Mix the leftover spiced flours with some water.

- Fry the leftover batter in the oil until golden.

For the sambal:

- 250gr red chillies

- 250 gr shallots

- 1 tsp salt

- 1 tsp sugar

- 1 tsp chicken broth powder (or block)

- 200 ml vegetable oil for frying

- Peel shallots, cleaned the shallots and chillies.

- If the shallots are too big (it’s always the case here in Europe), cut them into two pieces otherwise let it be.

- Heat oil in a pan, fry both shallots and chillies until fragrant.

- Take from the oil and pound alltogether with salt, sugar and chicken broth powder. But don’t pound until everything is smooth. That’s the art in this sambal.

- Heat the same oil back and fry the pounded sambal until done.

- This recipe will yield two 150gr jar, you can safely keep it in the fridge. But don’t forget to sterilize your jars prior using.

Finishing:

- Serve everything together with steamed white rice and sliced cucumber and tomatoes.

Recipe Source:

Nasi Udang : Tabloid Nova

Sambal : Rina Rinso

Christmas is (almost) here. Time goes by so quickly when you’re having fun isn’t it. This assignment from KBB came right on time for christmas baking. The not so sweet bread with it’s rich texture added from the chopped peel and sultanas give pleasant taste despite the somewhat chewy texture. I would say that you [...]]]>

Christmas is (almost) here. Time goes by so quickly when you’re having fun isn’t it. This assignment from KBB came right on time for christmas baking. The not so sweet bread with it’s rich texture added from the chopped peel and sultanas give pleasant taste despite the somewhat chewy texture. I would say that you should savour this Italian bread along with some butter spread on your christmas morning.

Ingredients:

- 1 1/2 cakes of fresh baker’s yeast (I used instant yeast 1 sachet 11 gr)

- 65 ml (1/4 cup) sugar

- 6 tbsp. warm water – 6 egg yolks

- Finely grated zest of 1 lemon

- A pinch of salt

- 500-750 ml (2-3 cups) flour (I used all purpose flour)

– 100 ml (6 tbsp.) diced candied peel

- 100 g (6 tbsp.) + 2 tbsp.butter

- 4 tbsp. sultanas

- 4 tbsp. currants (Didn’t use this)

- 1 tsp. vanilla

Directions:

- Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes.

- Pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar; gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained – the dough should easily come together into a ball.

- Gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic; add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky; place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume.

- Punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary; line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top; – Cover with buttered paper and let rise again in a warm place for 15 minutes; remove the paper from the top; brush the top with softened butter.

Baking :

– Preheat the oven to 200°C (400° F)

- Place the bread pan on the middle rack of the oven and bake for 10 minutes

- Reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy

- Remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Source : The World Wide Gourmet

Dutch Pancake

Ingredients :

- 75 gr buckwheat [...]]]> Pancakes, which one is more familiar to you? Thin Dutch one or thick fluffy American one? If you haven’t tried one of them or even both of them then you should. Do read more story on my photo blog.

Dutch Pancake

Ingredients :

- 75 gr buckwheat flour

- 75 self rising flour

- 1 egg

- 400 ml milk

- pinch of salt

- 1 tsp sugar

- Knob of butter

Directions :

- Mix both flours with sugar and salt.

- Whisk egg and milk, add flour bit by bit until everything is incorporated.

- Warm non stick pan with little bit butter, pour some batter in the pan and wait until the other side is brown, flip over. Take out from the pan.

Tip: to achieve the rough surface, before you pour batter the the pan, always add a tiny amount of butter to the pan.

- Serve warm with toppings of your choice : bacon, ham, sliced apples, mushroom, chocolate paste, jam, chocolate sprinkles, powdered sugar, applestroop (apple molasses).

American Pancake

Ingredients :

- 1 cup all purpose flour

- 2 tbsp sugar

- 2 tsp baking powder

- pinch of salt

- 1 egg

- 3/4 cup milk

- 1/8 cup melted butter

- maple syrup to serve

- Mix together flour, sugar, baking powder and salt, set aside.

- Whisk egg, milk and melted butter in other bowl.

- Add milk bit by bit until batter is smooth.

- Warm non stick pan add tiny bit of butter and pour batter to the pan.

- Wait until that sids is brown, flip over.

- Repeat the rest of the batter.

- Serve warm with maple syrup.

Tip : to achieve the smooth surface, only add tiny bit of butter in the first time you fry the batter, afterwards don’t add anymore butter.

Recipe Source

Dutch Pancake : My own adaptation

American Pancake : Vania Samperuru from V-recipes

My lovely online baking club, Klub Berani Baking is having it’s 4th birthday, time surely flies when you are having fun. Felt that it was just yesterday when we celebrated it’s 3rd birthday. Anyway this year is my 3rd year joining the club and although sometimes I struggle to meet the deadlines (blush) but [...]]]>

My lovely online baking club, Klub Berani Baking is having it’s 4th birthday, time surely flies when you are having fun. Felt that it was just yesterday when we celebrated it’s 3rd birthday. Anyway this year is my 3rd year joining the club and although sometimes I struggle to meet the deadlines (blush) but I still enjoy it, the challenges, the togetherness, the chit chat amongst members. Happy Birthday dear KBB, here to many more years to come! And to celebrate it let’s savour this lovely scones with cream and jam and not forgetting tea with milk and sugar. Cheers!

These scones were easy peasy to make. Before making them without having read the recipe I bought eggs because I assumed one would always need eggs for baking. But it turned out I didn’t need it at all. Total 30 minutes from gathering the ingredients, mixing the dough and baking, tada I got 12 lovely buttery scones. I reckon you should try it as well. Then perhaps you would feel as if you were dining like a royal with the Queen herself.

Ingredients:

• 3 cups plain flour
• 6 teaspoons baking powder
• 1/4 teaspoon salt
• 75 g butter
• 1 -1 1/2 cup milk
• extra milk

Directions:

Source : Edmonds Cookery Book

Winner for this pretty teaspoon set is Wulan from Yummy Mommy Diary.

The lucky one who gets to have [...]]]> Remember this blogpost some times ago? Now its time to announce the winner. First I put numbers on the entries and used random.org to pick out the lucky winners. Congrats to the winner and hopefully until next giveaways!

Winner for this pretty teaspoon set is Wulan from Yummy Mommy Diary.

The lucky one who gets to have this equally cute tea spoon is Nony from Te Onilie Flavour.

And Ria from Icip-Icip di Dapur is ready to make her kitchen looks prettier with this ceramic stickers.

Last but not least, Buncis from Buku Catatan Resep gets to win these two, blue oven mitt and tea towel.

Black forest cake has been one of my favourite cake since forever. I remember when I was small, my adopted American grandmother would some times treat us to a special 5 star hotel bakery. Occasion like that didn’t come often, only came with birthday or special celebration. Back then [...]]]>

Black forest cake has been one of my favourite cake since forever. I remember when I was small, my adopted American grandmother would some times treat us to a special 5 star hotel bakery. Occasion like that didn’t come often, only came with birthday or special celebration. Back then the tasted resembled nothing I ever had, you could taste chocolate, cherry, sweet rhum all at the same time. Not forgetting the pretty presentation. There we were, in our best clothes at a 5 star hotel surrounded by ‘high class’ baked goods, everything looked nice and classy and we felt very special that day. A sweet memory that I still cherish until now.

Now I am able to make my own I don’t forget about this cake, it is still my favourite and this time I made it specially for Masbar‘s 3rd birthday and my very own blog 4th birthday. Happy birthday to both of us!

Recipe: do click here.