Something must have gotten into me….I’m updating my long lost blog. For the last couple of months I’ve befriended some Indonesian (living in Europe) blogger/photographer/busybee mothers from instagram. They are all so talented and creative in their own way; baker, food photographer, lifestyle photographer, designer, master crafter, writer etc. I feel like we are on the same page although that doesn’t mean I’m saying I’m as creative as them. And most of them own a running and kicking blog, unlike this one. There’s a saying, hangout with people you want to be so their energy will draw you into doing what they’re doing. I guess I have to say I agree with this one. So there my friends thank you for the motivation.
Now talking about this dish. I made this last wednesday to cater dinner for 20 people. Cooking for many people I’ve done time to time for my own house parties but this! To cater paying customer, that’s another story. For the life of me I couldn’t find one more menu that would fill in the gap nicely. I of course consulted my dear teacher Mbak Rachmah, and yes she always come up with good ideas. She even gave me the recipe. Oh dear I felt like a total amateur until this point. But long story short the catering went well, all plates were clean! I’m happy again.
For the catering I only cooked the egg version but since I have 2 red snapper lying around in the freezer calling me to cook them, I fried them for myself and for my lovely neighbours. Also since the catering was for the Dutch, I didn’t add bird’s eye chili but feel free to do so if you like it hot.
For approximately 10 eggs or 3 fish.
– 10 eggs fried or boiled or
– 3 fish fried (use any of your fave fish, I used red snapper)
– 150gr red chili deseeded, fry for short period
– 1 large tomato
– 6 shallots
– 3 garlic
– thumb size ginger-
– 1 lemongrass bruised
– some oil for frying
– pound the spices except lemongrass until smooth. Fry the spice mixture in some hot oil until fragrant and cooked. Add some water and stir in low fire until boiling, add sugar and salt. Correct the taste as you wish.
– For presentation purpose I didn’t mix the eggs together with the sauce inside the pan, but feel free to do so if you wish.
Trivia: don’t be fooled by the name, this dish comes from Java and doesn’t even exist in Bali.
Recipe source: Kedai Rachmah
First time I saw the book of Junko’s at Mbak R’s house, I thought how on earth could you make that. Then I saw it again on her blog. She never failed to amaze me again and again. And I can sense her contribution in this month’s challenge because all of a sudden we have to make this. But if it’s not because I had to I don’t think I would make it. Was already threatened by the complicated look of it. At first when reading the recipe, immediately gotten a headache. Needed more than 3 times to read the recipe to finally get where everything goes and when.
The cake was typical Asian cake, very moist and soft. Somehow I find the filling of whipped cream and mandarine oranges complemented the taste and texture of the cake. Will I make it again? If it was not that complicated I might. Hehehe.
– 4 egg yolks
– 40 gr caster sugar
– 40 ml oil
– 60 gr water
– 80 gr all-purpose flour
– 60 gr (from +/- 2 eggs) egg whites
– 15 gr caster sugar
– 10 gr cornstarch
– 160-175 (from 5-6 eggs) egg whites
– 0.5 gr salt (I used 1/4 tsp)
– 50 gr caster sugar
– 1 tsp lemon juice
– 15 gr cornstarch
– I added 2 tsp lemon gel in the batter for flavouring
– Food colouring(s)
– 2 9×9 baking pans (22,5cm)
– thickened cream (and/or nutella, cake crumbs, sliced fruits, canned fruits, etc.) for filling
1. Cut two 9×9 greaseproof paper and draw patterns on each of them. (I didn’t do this, I just did it free handedly). Lightly grease the baking pans, then place the greaseproof paper on the baking pan. Then lightly grease the greaseproof paper. Preheat oven to 165-175C.
2. Prepare batter 1: in a medium or large bowl, beat together yolks and sugar on high speed until thick and pale. Add oil and beat on medium-low speed until blended. With the mixer still on medium-low, add water and mix thoroughly. Lastly, add flour and mix until just combined.
3. Rinse beaters and prepare batter 2: Beat egg whites and caster sugar until soft peaks form. Add cornstarch and beat until mixed throughly.
4. Add 5-6 Tbsp of batter 1 into batter 2. Add food colouring, or divide batters into any number of colours you wish to use and colour them differently. Then start painting on your greaseproof paper. Place painted pan in the freezer.
5. Prepare batter 3: beat egg whites, salt, caster sugar, and lemon juice until soft peak forms. Mix in cornstarch.Mix batter 3 with remaining of batter 1. If you want to colour the cake, add in food colouring now. Mix with a metal spoon a few times to lighten the batter, then add the rest of batter 3. Mix lightly until just combined.
6. Take pan out of freezer. Pour batter and spread evenly. Bake 20-25 minutes or until toothpick test comes out clean. Cool on pan for 5 minutes, then invert onto another baking paper. Peel baking paper and discard.
7. When the cake has cooled, prepare filling. I used whipped cream with mandarine oranges. Spread filling evenly, then roll, using the baking paper as guide. Serve.
For more story about the recipe head over to my photo blog
– 2 1/2 cups all-purpose flour (625 ml)
– 2 tsp baking soda (10 ml)
– 1/4 tsp salt (1 ml)
– 1 cup canola oil (250 ml)
– 2 cups granulated sugar (500 ml) (I used 1.5 cups)
– 4 eggs
– 2 cups mashed ripe bananas (about 4 large) (500 ml)
– 1 tsp vanilla (5 ml)
– 1 1/3 cups semisweet chocolate chips (325 ml) (I used roughly chopped chocolate bar)
– 3/4 cup toasted walnuts (optional) 175 (ml) (I didn’t use this)
– Preheat oven to 350 F (180 C)
– Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased (I used one tulban pan)
– In a bowl, combine flour, baking soda, and salt.
– In a large bowl, using electric mixer beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.
– Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.
Source : Book 125 Best Chocolate Chip Recipes by Julie Hasson via Ienas Tsuroiya
For story do visit my photo blog here.
– 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
– Whipped cream with icing sugar until hard peak add mascarpone and mix well.
– 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.
– 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
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
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.
– 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.
– Serve everything together with steamed white rice and sliced cucumber and tomatoes.
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 should savour this Italian bread along with some butter spread on your christmas morning.
– 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
– 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.
– 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
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.
– 75 gr buckwheat flour
– 75 self rising flour
– 1 egg
– 400 ml milk
– pinch of salt
– 1 tsp sugar
– Knob of butter
– 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).
– 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.
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 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. 😉
- 3 cups plain flour
- 6 teaspoons baking powder
- 1/4 teaspoon salt
- 75 g butter
- 1 -1 1/2 cup milk
- extra milk
Sift flour, baking powder and salt into a bowl.
Cut butter in until it resembles fine breadcrumbs.
Add milk and mix quickly with a knife to a soft dough.
Knead a few times.
Lightly dust an oven tray with flour.
Press scone dough out onto this.
Cut into 12 even-sized pieces.
Leave a 2 cm space between scones.
Brush tops with milk.
Bake at 220C for 10 minutes or until golden brown.
Source : Edmonds Cookery Book