Mindy's Deli

Cranberrymakronen // Cranberry Macaroons

2011-12-24T12:01:00.006+01:00

When I'm writing this post it's midday of December 24th. Christmas is coming closer and I miss to celebrate it with my big family in Jakarta. Sometimes having two families and two homelands is not easy for making a decision where to celebrate Christmas this year. I wish next time I can have a tropical Christmas again.

These makronen are traditional German Christmas bake but it seems that Italy had made them popular. The word of macaroon comes from the Italian maccarone or maccherone.

Me and family wish you a Merry Christmas, frohe Weihnachten, Selamat Natal, feliz Navidad. May the joy of Christmas brings us peace in our heart.

Source: Lieblings-Weihnachtsplätzchen from GU

Ingredients:
150 gr dried cranberries (You can substitued with dried apricot)
50 gr grind almond
50 gr grind hazelnut
1 tsp vanilla pod
2 egg whites
A pinch of salt
100 gr confection' sugar
30 round wafers with 50mm diameter

Directions:
Preheat oven to 150C. Cover a baking tin with a parchment paper. Then finely chop the dried cranberries then combine with almond, hazelnut and vanilla pod

Beat the egg whites with a pinch of salt until stiff then put confection' sugar into it little by little then beat again until it forms a thickly creamy baiser/merengue. Pour the cranberry mix into it and combine well using a spatula, slowly and don't stir

Put the batter on each round wafer. Bake in the middle of the oven about 15 to 17mins until they're crispy outside but still fluffy inside. Cool before serving

Schokoladenbrot // Chocolate Bread

2011-12-12T14:46:00.000+01:00

Today is my 36weeks and it means 4 more weeks to my due date. I also finished packing my clinic suitcase and doing all the papers we need for the clinic. Holly molly, it's so real and I become a mom soon. Something that I've been longing for ages is gonna happen in 4 weeks - or could be sooner.

I decided not to go to my Mom in law's place for celebrating Christmas and New Year. This year I want to stay in our home, close to the clinic, just in case it's really happening. Hubby understands me a 100% when I told him about my decision.

This time I also baked some Christmas goodies. One of them is chocolate bread. This isn't a bread actually but more likely to brownies-like-soft-cookies. The recipe is from my Mom in law who got it from her mom. So yes, it's a family recipe.

Source: Elfriede Jordan

Ingredients:
250 gr butter at room temperature
250 gr brown sugar
6 eggs (size M)
250 gr grind almond
100 gr flour
250 gr dark chocolate -- chopped or grated

Directions:
Cover a baking tin with a parchment paper

Cream the butter and brown sugar. Add the eggs, all in one time then combine well. Add grind almond, flour and chopped dark chocolate. Mix well using a spatula. Pour the dough over a prepared baking tin, make it even

Bake in 150C for 35mins or until set. Cut into your desired size when it's still warm. You can decorate it - I use chocolate glaze from melted dark chocolate - or have it like it is. Both ways are yummy. You choice! ;)

Note: My Mom in law said you can use a pinch of cinnamon or other spice then you'll have a Lebkuchen-sort-of-bread

Potato Gratin

2011-12-07T12:00:00.001+01:00

Time flies... I'm in 35 weeks and the most further among other women in my prenatal class. I'm happy doing this prenatal class, meeting other moms to be and share stories about all the problems during our pregnancy. Last night we - the women - took our partners, the fathers to be, with. The midwife, which is also my midwife, told us about the labor, what to do when the contractions come, what should dads to be do for helping moms to be, etc. It was an interesting class and hubby was very happy that he finally could take part on this class.

One day in my 34 weeks I felt our baby girl was moving but really a lot!! It was just like she was turning and moving around. I told hubby about this. He said, our baby probably moved to a birth position. The next day my midwife came to visit, to see how far our preparations are and before she left, she did a bump check-up; baby heart beats and position. It was so nice listening to our baby's heart beats and she told me that our baby girl is on birth position. WOW!! Good girl... So what we thought was right. Later on that day was my appointment with my obgyn. I did a CTG and my obgyn did an usual check-up then he told me that the baby's head is already in the pelvic. Everything is just like written in the book.. Amazing! Right after the appointment I gave hubby a ring to tell him about that. He was so happy to hear that.

We're also speechless for all the pressies we've received for our baby girl. Now she has all what she needs. Hubby even made a diaper changing place on the top of our washing machine. First we wanted to have it in our bed room but my midwife told me not to do that because it's too cold for the baby. She suggested us to make it in the bathroom, it's warmer and we have running water, so it's practical. What we still have to buy is a pram.

Adapted from Jamie Oliver's The Perfect Potato Gratin

Ingredients:
1,5 kg potatoes -- peeled and thinly sliced
A handful of freshly grated Parmesan cheese
Olive oil
Bacon -- cubed
A handful of your favourite nuts
A large knob of butter
100 ml milk
200 gr sour cream
1 clove garlic -- peeled and finely sliced
Salt and freshly ground black pepper

Directions:
Preheat the oven to 200C/400F/gas 6. Butter the inside of an ovenproof dish with at least 3cms deep

Pour the milk and cream and garlic into a wide pan. Bring to boil, then simmer gently for a minute or two then remove from the heat. Season with salt and pepper. Add the potatoes and stir well. Spoon into the gratin dish, shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50mins

Meanwhile, fry the bacon in a little olive oil then stir in your favourite nuts. When your gratin is ready, remove the foil and spoon the bacon mixture over the top. Pop it back in the oven for another 10mins until crispy on top

KBB Challenge #26: Panettone

2011-11-30T06:04:00.001+01:00

First of all, happy Advent time to whom celebrate it. We spent our first Advent at my mom in law's place. I brought my homemade Lebkuchen and a Panettone which was KBB's task this month. I wasn't really satisfied with the Panettone. I think I should have knead the dough longer. Telling you the truth, it wasn't comfortable for my big bump while I was kneading the dough. My baby seemed to protest too. The good thing is that hubby liked it. Panettone and Stollen, both are not my kind of dessert/cake/bread.

Advent time is the time before Christmas, 4 weeks before to be exact. This year I also make my own Advent wreath which consists four candles. Each candle is burnt on Advent Sunday, one by one. Beside the wreath, Advent calendar is also typical during this time. It's a calendar contains 24 windows which mean December 1st to 24th. Each window has a surprise inside, commonly are chocolates. Just like last year, I'm gonna make an Advent calendar by myself again this year.

On the way back home, we passed to Christkindlsmarkt (Christmas Market) in Augsburg. It was the first time spending time on the market without using gloves and being tortured by the cold. One thing that a must for me is warm maroni (chestnut), not Glühwein (hot spiced red wine) which is a typical drink during the Christmas in Germany and also some parts of Central Europe. I do like visiting Christmas Markets, especially when they're located in a beautiful old town, and somehow it's a must to me during this lovely season.

Once again, I wish you all a very blessed Advent time!

Linzer Plätzchen // Linzer Cookies

2011-11-22T09:08:00.007+01:00

Last Thursday I went to see my obgyn for a monthly check-up. Hubby came along. I did a CTG and everything was fine. Our little pea is now 2kg and the momma is now 64kg. So it means I've gained 15kg during this pregnancy. And after a pornlike-4D-picture then it's official that we're having a baby girl. Having friends come over on last Sunday and she said that I still look pretty skinny for carrying 2kg-baby inside me. She brought us a basket full of baby cloths and stuff. Really, no need to buy cloths again until our baby girl 6months old. This week I'm welcoming my 33 weeks. My baby bump is getting heavier and it doesn't make easy to put my winter boots. Let alone vacuuming... it's a challenge!

This is the second recipe from my new Christmas cookies recipe book. Linzer cookies are originally from Linz, Austria. It actually is adapted from Linzer Torte, a tart using Linzer shortbread dough then spread with apricot jam. This recipe is actually easy but yet tricky. I had to add flour since the dough was delicate. I normally don't like doubled cookies but because of shortbread dough, they're so soft and light. Really a must try!

Source: Lieblings-Weihnachtsplätzchen by GU

Ingredients:
150 gr flour
100 gr grind Hazelnut
50 gr grind Almond
1/4 tsp baking powder
2 pinch of cinnamon powder
A pinch of grind clove, grind cardamom and grind nutmeg
150 gr soft butter
50 gr very fine sugar
A pinch of salt
1 egg at room temperature
150 gr raspberry jelly (I used cherry jam)
Icing sugar for dusting
Cookie cutter

Directions:
Combine the flour, haselnut, almond, baking powder and spices in a bowl. In a mixing bowl, cream the butter, sugar and salt. Put the egg, combine well. Pour the flour mix into the batter all in one go then mix well quickly. Put the cookies dough on a folie, wrap and chill for ca. 2 hours

Preheat the oven to 180C (160C for air circulation). Cover a baking tin with a parchment paper. Dust a working space with flour, roll the dough ca. 3mm thick. If it's still too soft, dust some flour. Using your favorite cookie cutter, cut the dough and place one by one to the baking tin and bake in the middle of the oven for about 8minutes or until golden yellow

When you use a jelly, you should warm it in a small pot shortly before the baking time is over but you don't need to do this step when you're using jam like I did. Spread the warm jelly (or jam) over the half of the warm cookies. Cover each with the rest of the cookies. Dust with icing sugar and chill

Elisenlebkuchen // Nürnberg Lebkuchen

2011-11-16T11:40:00.001+01:00

November comes and I feel so happy because my little pea stays healthy and I'm in maternity leave. Actually I took my maternity leave earlier as my obgyn gave a doctor's certificate that I must stay at home due to some early contractions I had at the end of October. He told me that I had to take it easy, take a lot of rest eventhough he also told me that all was fine and those early contractions seemed Braxton hicks but the CTG machine detected them as early contractions. I asked him why was that? He replied,"You're very thin. No fat". His answer made me laugh. I mean, I've gained 11kg (on that check-up-day). I also asked my obgyn whether it's possible for me for travelling. He said, as long as it's not to somewhere on the other side of the globe then it's fine.

Me and hubby had our babymoon in South Tyrol, Italy. From where we live, it took us only 2hours car driving. We enjoyed South Tyrol so much and the weather was so kind to us. Baby's lucks surrounded us too; a nice surprise for parents to be from the hotel we stayed and a room price discount from the second hotel. South Tyrol was once belong to Austria - during Napoleon time was shortly belong to Bavaria. That's why the locals speak German and Italy and some street signs are even written in German first then Italy.

I start my prenatal course and prepare the baby stuffs which are mostly presents from friends and other family members. What we still needs are some blankets and a pram. Hubby and I enjoy the moment we spend with our little pea; to feel her kickings, her hiccups and to talk to her. Proud parents are on the way, I warn you ;)

I decided to bake some Christmas goodies before my big bump is in my way and to my surprise hubby gave me a recipe book and some cookies cutters in its packet. This preggo momma is so happy. Lebkuchen is among the other 14 recipes. The famous Lebkuchen is from Nürnberg, which is also called Elisenlebkuchen or Nürnberg Lebkuchen, a nice city where hubby was born. Actually there are two types of Lebkuchen in Germany; the soft one and the hard one for Oktoberfest or carnival or Christmas ornaments. Elise refers to the daughter of a gingerbread baker or the wife of a margrave. Her name is associated with the finest of the Lebkuchen produced by members of the guild. Since 1996, Nürnberger Lebkuchen is a protected designation of origin and must be produced within the boundaries of the city. (quoted from Wikipedia)

Source: Lieblingsweihnachtsplätzchen by GU

Ingredients:
100 gr succade and candied orange peel (both are mixed as you like) -- finely minced
3 tbsp Rhum (can be substitued with orange juice)
100 gr grind hazelnut
200 gr grind almond
3 tbsp Lebkuchen spice
1/4 tsp baking powder
20 round wafers (70mm ⌀ but I used 30 round wafers 0f 50mm ⌀ )
2 eggs (M size)
150 gr raw or molasses or brown sugar
A pinch of salt
150 gr dark chocolate for glaze -- chopped

Directions:
Combine the hazelnut, almond and Lebkuchen spice
Cover two baking tins with parchment paper and apply the round wafers on each baking tin

In a bowl, combine the eggs, sugar and salt then beat using a mixer for about 5minutes until fluffy. Then add the succade and candied orange peel and Rhun (or orange juice) also the dry ingredients. Combine well using a spatula

Using a spoon, apply a stack of batter in the middle of each round wafer and don't forget to make a space from its edge. Use your damped fingers, flatten it into about 1,5cm thick and round it. Let stay for minimum 1hour

Preheat the oven to 150C (air circulating 140C). Bake the Lebkuchen in the middle rack for 15 to 20minutes until they change the color and solid but stil firm inside. Let them totally cool

Melt the dark chocolate using bain-marie-system and brush each Lebkuchen with melted chocolate and let them dry

KBB Challenge # 25: Scones

2011-09-29T07:35:00.000+02:00

Hellow again, KBB challenge! I actually took part at the last challenge but I forgot to blog about it regarding the moving-thingy. This time, I don't wanna miss it again. So here I am, on my day off and sitting in our new dining table. Yup, we replaced our huge dining table with a round one to make more space in the living/dining room. It was actually hubby's idea and it turned out so well. Later on we do need space, space and space for the three of us - the new flat has 73m² and it forces us to be well organized with the stuff we have. I don't have to spend hours to clean the flat. It's so practical!! The weather is still treating us well. We had some sunny days and still have chances having tea-time and dinner in our garden. Nevertheless, we also notice that the autumn is on its way.

Today, Sept 19th, I'm at my 24th week. Woohooo...time flies so fast. My baby bump is growing. The little pea is active. The things-to-do-list needs also to be done, one by one; such as: maternity leave, Elterngeld, finding the right clinic/hospital, etc and hence of some baby needs we still have to buy.

KBB #25 is making scones to celebrate KBB's 4th Birthday. The recipe I used is simple and easy and I added chocolate chunks. We had them with homemade jam which made by a friend's mom. What a good combo!

Source: Edmonds Cookery Book, NZ
Makes 12 scones

Ingredients:
3 cups of flour
6 tsp baking powder
1/4 tsp salt
75 gr butter
1 - 1 1/2 cup of milk
1 cup of chocolate chunks
Extra milk for brushing

Directions:
Sieve the flour, baking powder and salt in a bowl. Add the butter and combine until it makes some bread crumbs. Pour the milk (1 cup at first), combine it quickly until the dough is soft. Add more milk when needed. Roll the dough using a rolling pin for several times

Spread flour on the baking tray. Put the dough and pat it. Cut into 12 pieces. Don't forget to save 2cm space from each other. Brush each scone with extra milk. Bake in 220C for 10minutes or until golden bown

Cranberry Chocolate Muffin

2011-08-29T18:19:00.000+02:00

It's been ages since my last post and so many things to tell. We've moved to our new flat. It's 73m² and smaller than the last one. It has a garden facing to a field and it's located in a small town where we always want to live. Moving is always something not easy and this time was even more because I couldn't help hubby much regarding my baby bump and beside that I still go to work. It's been almost a month that we live
in a new flat, we still got some details to be done but nevertheless the flat looks so much better now.

So far the pregnancy is treating me well. I'm in 21st week now and enjoy the movement of little pea inside my tummy. We haven't known the gender yet but the most important thing is that the baby is healthy. Starting from today I have finally my vacation. Today I just enjoyed being home, lazying around, chatting with my family back in Jakarta, doing little chats with the little pea and enjoying to feel its movement. Shortly after I had my lunch, I craved for something sweet then I decided to bake some muffins. The recipe calls for yogurt but I substitued it with sour cream. The result is fantastic and you don't even need a mixer.

Adapted from kleine Kuchen by GU

Ingredients:
100 gr dried organic cranberries
50 gr dark chocolate -- chopped
125 gr flour
2 tsp backing powder
1 egg
75 gr sugar
4 tbsp oil
150 gr sour cream
Oil for greasing muffin tin

Directions:
Preheat the oven to 175C. Grease the muffin tin

Combine the flour and baking powder in a bowl. In another bowl, whisk well the egg, sugar, oil and sour cream. Pour into the flour mix, add chopped dark chocolate. Combine well

Fill the muffin tins with half of the batter then spread with half of dried cranberries. Cover with the left batter and top with dried cranberries. Turn down the heat into 160C, put the tin in the middle and bake for 20 to 25 mins or until set. Let stand for 5 mins before take them out of the tin. Let them cool (Note: I like having them when they're still abit warm)

KBB Challenge # 23: Lemon Cheese Cake

2011-05-31T06:10:00.000+02:00

I almost forgot to blog this Lemon Cheese Cake which is Klub Berani Baking's task. I felt like I missed all words those I need and didn't know where to start and what to write. OK, I must admit, I still do twitter but twittering is quicker than blogging. I passed my 36th Birthday on Saturday pretty well; my family and friends were there and we BBQed, had fun eventhough the weather wasn't as expected. The next Monday I came back to work and started to get tired easily the whole week. I've been staying home, calling in sick since last Sunday. I've been enjoying these days at home, lazying around. On my last day, before I go back to work again, I pushed my self to find time blogging while enjoying the good weather and a cup of fruit tea made by hubby in our backyard.

The biggest challenge from this month's task was me because I'm not a fan of cheese cake. Eventhough people say that the cheese cake where I work is the best one, I've never thought to have a bite of it, to taste the product we sell. But then I couldn't skip this month's task only because I don't like cheese cake, could I? Some days after I received the mail from the hosts, I already made it and I surprisingly liked it. Hubby was happy that I finally baked a cheese cake. I liked the textur of the cake but honestly I don't know whether I'll bake it again.

The weather on that baking day was somehow strange; sun and clouds were kept coming and going, so I kind of had my hide-and-seek-play with the sun in order to use natural light for the pictures. I was abit impatient to wait until the crust - and the cake itself - were set. So yes, I broke the cake while I was slicing it. I wasn't too happy with my pictures. They all seemed look the same and showed how uncreative I am.

Source: Succesfully Baking through KBB's Blog

Schoko-Mohn-Torte // Chocolate and Poppy seeds Torte

2011-04-22T21:15:00.000+02:00

I finally passed my driving licence on April 13th. That Wednesday we weren't having good weather; chilly and cloudy. It was good for me because no one wanted to go biking on that kind of weather. I was picked-up by my driving instructor at the station train from where I drove the route which was the examiner probably will take later. And I was happily surprised when the examiner really took this route during my driving exam. At the end of the exam I was speechlessly happy when he overhanded me my driving licence. Hell yeah!!

At first I was accompanied by hubby everytime I drove to work and went back home. We decided to look for a smaller, older car for me as a beginner. We went to some second hand auto dealers but none was right. Last weekend we were being told that hubby's brother won't use his car this year. Hubby came to the idea to borrow it for me. On my days off last Monday and Tuesday, we went to Mom's to pick up the car. Going back home I drove ours while hubby was driving the other one. Unfortunately we missed each other at the intersection in Augsburg to take the A(utobahn) 8. I was panicked at the beginning but then I managed to calm myself down and did a U-turn, looked for a parking lot so that I could listen to a message from hubby about our meeting point. He actually rang me up but I didn't want to pick it up while I was driving. At the end, we met up right at the meeting point and I drove 170km by myself for the first time. What an experience!

Today we had a super sunny Good Friday. I had a 6.30am-shift and I drove alone to work for the first time. I'm amazed that I made it to this point in this age. Well, I wish you all a blessed Easter and happy egg hunting.

Source: Kleine Kuchen

Ingredients:
50 gr chocolate with 70% of cocoa -- finely chopped
100 gr butter
75 gr sugar
3 eggs
50 gr flour
50 gr corn starch
1 tsp baking powder
100 gr poppy seeds
A pinch of salt

For the glaze
50 gr chocolate with 70% of cocoa
20 gr powder sugar
20 gr butter
2 tbsp whipping cream

Directions:
Preheat oven to 200C. Line the spring form with 20cm diameter with a parchment paper and brush all side with butter

Cream the butter and a half of the sugar. Separate the eggs and put the yolks into butter mixture, beat well. Combine the flour, corn starch and baking powder then alternately with the chocolate and poppy seeds into the butter mixture, combine well

Beat the eggwhites, salt and the rest of the sugar until stift and combine with the poppy seeds mixture. Pour into the prepared spring form. Turn the oven heat to 180C and bake 25 to 30mins. Let it totally cool

For the glaze: Melt the chocolate with bain-au-Marie. Add the sieved sugar powder, butter and whipping cream, combine well. Pour over the torte

Meatloaf

2011-04-12T18:05:00.004+02:00

I had an easy week at work last week during a super good weather. Even on Sunday I was able to go home earlier which was a nice surprise for all of us since we always are extra busy on Sundays. But I wasn't complain when I could go home earlier. But it seemed that people like to stay outside during the sunny days and doing some outdoor activities. Monday was my day off and it was a sunny day and warm. It was so good to finally go outside without putting a coat or jacket. The whole morning I used my time to clean the house, cooking and baking. In the afternoon we went to buy a lawnmower. We decided to buy a very simple and manual one. Hubby also bought a barbecue to "complete" the garden.

I felt like making a meatloaf yesterday. Something easy and went very well with green salad. Funny that I eat salad more often since we've been back in Germany. Oh well, people change, don't they?

Ingredients:
2 tbsp extra virgin olive oil
2 large onions -- finely chopped
3 cloves garlic -- crushed
2 tbsp ketchup
2 cups of breadcrumbs
70 ml red wine
500 gr beef mince
500 gr veal mince
1 tsp ground nutmeg
3 tbsp mustard (I used German mustard)
2 eggs -- lightly beaten
Dried oregano
Salt, pepper to season

Directions:
Preheat oven to 180C/350F/Gas 4. Heat half of the olive oil in a frying pan over medium heat, add chopped onion and cook for 8 to 10 minutes or until soft and golden. Add ketchup and continue cooking for 5 minutes then remove from the heat, allow to cool

Place the breadcrumbs in a small bowl and pour the wine over them. Stir well to combine, leave to soak. Combine the beef, veal mince, dried oregano, nutmeg, mustard, eggs and then onion mixture in a large bowl. Add the breadcrumbs mixture, season well and mix until well combined. Place in a 20 x 9 x 6 cm loaf tin, pressing the loaf to eliminate any air pockets and brush the top of the loaf with the remaining oil

Place the loaf tin in a deep ovenproof dish and pour enough hot water into the dish to come halfway up the sides of the tin. Bake for 40-45 minutes or until cooked through when tested with a skewer. The juices should run clear and the loaf should be firm to the touch. Remove from the oven and leave to cool before removing from the tin. Cut and serve with your favorite salad

Strawberry-Lagsane

2011-04-06T09:00:00.002+02:00

The weather is getting warmer, the days are getting longer, cherry blossoms, birds are chirping earlier and the strawberry time is coming. All of these beautiful things help me to see things better again after being failed on my driving licence test last Wednesday. I failed in the last five minutes. Totally forgot to blink the left side light and put a look over my left shoulder to make sure that no bicycle nor car before I continued driving after full braking, which was part of the driving test. The second one was that I drove too fast at a left yields to right area. What a bummer!! Everybody told me that it wasn't end of the world but I just wanted to get my driving licence. Well, next appointment will be better. Hubby bought me a recipe book which included a 20cm diameter spring form from Kaiser, a good German brand. He's been comforting me re: my driving licence.

I've been reading all the recipes inside the GU recipe book and I would love to try them all. I'm a big fans of GU publisher; they publish good recipe books and all of them are very well explained. Yesterday after a lunch date at an Asian shop bistro, we went looking for a garden furniture and I felt like to make something with strawberries. I bought two package of strawberries and they were on sale; 500gr for 0,99€.

Source: Kleine Kuchen von Anne-Katrin Weber - GU.de

Ingredients:
Sponge Cake
4 egg yolks
50 gr sugar
A pinch of salt
1 tsp grated organic orange peel (I used almost 1 tbsp)
2 egg whites
50 gr flour
A bit of extra sugar for sprinkle

Filling
200 gr cream cheese (low fat or with fat between 60% and 87%)
60 gr sugar
8 gr vanilla sugar
2 tbsp fresh lemon juice
200 gr whipping cream
8 gr stabilizer for whipping cream
500 gr strawberries
1 to 2 tbsp powder sugar

Directions:
Sponge Cake
Beat the egg yolks, a half of the sugar, salt and orange peel until creamy. In a separate bowl, beat the egg whites and the rest of the sugar until stiff. Using a dough scraper (I used a plastic rice spoon), combine the egg yolk cream with egg white mix. Sieve the flour over the mixture and combine well. Not: do not stir while combining

Preheat the oven 200°C. Cover a baking tray with a baking paper, brush it with a little bit water (this way you can peel the sponge cake easier) then pour the mixture over it. Turn the heat into 180°C, put the tray in the middle and bake for 8 to 10 mins. until golden brown. Prepare a clean table cloth, sprinkle with sugar. Take out the sponge cake and plunge over that prepared table cloth. Peel the baking papier and cut the sponge cake into 4 big slices, let it cool

In the meantime, combine well the cream cheese, sugar, vanilla sugar and 1 tbsp of lemon juice. Whip the whipping cream with the stabilizer until very stiff and portion wise combine it well with the cream cheese mixture then chill

Wash the strawberries, dab them dry and cut away the leaves. Slice the strawberries. Take out 150 gr and put the powder sugar, purée and sieve

Put a slice of sponge cake onto a serving plate, cover with cheese and whipped cream mixture and top with strawberry slices and put strawberrie purée. Continue doing this until the last slice then top with strawberry slices and purée. Chill at least for 3 hours before serving. Note: I didn't chill the lagsane because it would be way too cold for me

KBB Challenge # 22: Spun Sugar

2011-03-30T17:40:00.000+02:00

The time I have now seems too short since I've been working. I feel like I spend more time at work than at home and everytime I have my days off (sometimes 2 days in a row, sometimes not), I'll try to use them doing something that I like or spend my time with hubby since I work during the weekend. I'm so longing to be at home and to do something together with hubby on weekend but I don't know when it's gonna happen again.

When I read this month's task, I thought to make it early but I was ill. Then my sister in law and her daughter visited us. They stayed with us for 4 days during Carnival's holidays. I had to work but luckyly I had one day off during their visit, so we spent that day together. I thought I would have time to bake and decorate it with spun sugar but I just couldn't make it. Another days off came and this time hubby was ill, I couldn't do the task. Finally I had another day off and I used it to make spun sugar. I baked Ontbijkoek, covered my kitchen with alot of papers, prepared everything I need; my camera, photo properties etc but I was failed at the first time then I tried again and again but still no luck until the 5th attempt. The next day I decided to try making spun sugar again before I started my shift at 11am and I did it!! Woohooo...

Spun Sugar
Ingredients:
Heavy use
1 1/4 cups of water
7/8 cup of sugar

Directions:
Combine sugar and water and cook until its boiling. Remove from heat, let stand (don't stir while standing). Using a spoon or chopsticks or whisk or forks, dip it into the sugar syrup, flickt it back and forth of the two rolling pins so that railing threads are formed. Break the sugar and gently shape it as desired

Note: I also used a spoon and made threads on a parchment paper. The result is you can see on top of Ontbijkoek petit four

Soto Banjar // Banjarese Chicken Soup

2011-03-06T22:13:00.004+01:00

I had a grippe and was totally down four days. I went to the doctor but only for the sake of sick note than for the medicines. I don't take medicines if I don't have to. Everytime I can skip it, I'll do it happily. Hubby brought me a bouquet of roses to wish me get well soon. He's a real big help when I couldn't do anything. He did the dishes and groceries, made me hot tea, put the fire on the fireplace, got the woods inside etc. In these last four days, I drank a lot of tea; with milk, with lemon, with ginger, you name it! And sometimes I was bored. That's why I tried to make other hot drink and I came up with this punch: sliced lemon, sliced/crushed ginger, wild honey and hot water. I was still feeling not totally well today at work. Lucky me that I survived and Monday is my day off again, so hopefully I can recharge the energy and get better.

I craved for Soto Ayam and ended up making Soto Banjar using a different recipe than the last Soto Banjar I made. The recipe I used yesterday was much more simple than the last one. The only problem was that I couldn't really taste it due to my grippe, nor smell the aroma while I was cooking it.

Ingredients:
800 gr chicken thighs
2 l water (I used 2,5 l)
Salt

To Grind:
2 onions
5 cloves garlic
1/4 tsp cinannmon powder
1 cm ginger
Salt

Accompaniments
100 gr glass noodle -- soaked in warm water to soften, cut in lengths
Fried potato patties
Hard-boiled eggs -- halved or quartered
Crispy fried shallots
Fried garlic
Celery and spring onion

Directions:
Cook the chicken thighs in water and salt over a medium heat until the chicken softened. Take out of the broth, shred it. Note: I always let the chicken inside the broth until it gets off its bone

Stir fry the Grind Paste until fragrant then put it into broth. Season well

Meanwhile you can prepare the Fried Potato Patties
500 gr potatoes
Salt to season
1 egg
Oil
*Peel the potatoes, cut thickly then fry. Drain, mash and add salt and egg. Shape into patties and fry until golden brown

To assembly:
Into an individual serving bowl, put the glass noodle, egg slice, fried potato patties then laddle the hot soup into each bowl

Another style of Soto:
Soto Ayam // Indonesian Chicken Soup
Soto Daging // Indonesian Beef Soup
Soto Ayam Madura // Madurese Chicken Soup

Soto Betawi // Jakarta Style Beef Soup

Soto Banjar // Banjarese Chicken Soup

Nutella Cookies

2011-02-25T14:00:00.000+01:00

Remember that I've told you about my job interview and was being offered to do probation day at the café in the beginning of February? Early evening on the same day after the probation, I talked to one of the bosses and he asked whether I can imagine to work with them. I said yes and he asked me to come on Monday, February 7th. I thought we'll talk about the work etc etc but I started directly on that Monday. WOW..it was quick and it rather surprised me a little bit because I didn't think that it will be that quick. The thing is that I haven't got my driving licence yet. It means that hubby always take me to work and pick me up there. In the case of driving licence, I feel so dummy for the theoritic part. Now hubby helps me to get through all the questions in each chapter. I so want to have my driving licence and so hope that it will happen soon.

I'm pretty happy having a work now and since then I can appreciate my spare time even more. Mostly I just stay at home during my day-offs; baking, doing nothing, reading, doing some house chores, spending time with hubby and not to mention, twittering, facebooking and finding time for updating my blogs. But days off always run so fast... At work, I don't have problems with colleagues nor the bosses. Being a barista isn't new to me. I did it in Berlin, I even was one of shop manager that time. Only this time, it's in a different circumtances and environment and of course, another regulations. But so far, so good and I'm happy working at the espresso machine again, foaming milk and preparing good coffee with a motive on top of it.

Source: Simply Recipe

Ingredients:
1 1/2 sticks of unsalted butter -- room temperature
3/4 cup of brown sugar (I only use raw brown sugar)
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips (I used chocolate chunks)
1/2 cup of chopped hazelnuts

Directions:
Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing

Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds

Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes

Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling

KBB Challenge # 21: Créme Brûlée

2011-01-31T08:00:00.002+01:00

One of the big issues in Germany is about dioxin which was found first chicken eggs, chicken meat and later also in pork meat. This issue is almost everyday in the news and people talk about it. Chicken meat was even on special offer because people was afraid to consume it. One of Germany's newspaper wrote about dioxin and on that article it's written that there aren't dioxin-free-foodstuffs. Eggs shouldn't contain more than 3 picogram per gram fat and it's also valid for milk products. In the current issue, eggs contain 4 times more. We also heard from one of our favorite radio station that dioxin is formed through burning. Somehow it's strange that a control-freak-country like Germany always has this kind of case with foods. Or this kind of case happens because there are too many control?

At the sumpermarkets I'd noticed that there are two different kind of eggs; Bodenhaltung (barn eggs) and Freilandhaltung (free-range eggs). Something that I didn't find at the normal supermarkets years ago. I've tried both classes and found that free-range eggs taste better for soft-boiled eggs.

For not being afraid of dioxin, I still buy poultry and eggs then without eggs I don't think I can take part of this month's challenge of KBB. I found this simple recipe of my favorite dessert. I used vanilla sugar and skipped the vanilla pod. But if you use a vanilla pod, score it lengthwise and run the knife up the pod to remove the vanilla seeds. My second attempt was ginger créme brûlée. I used sugar and grated 50 gr ginger, squished it to get its juice. The result was a big hit during the coffee/tea time with friends. I don't have a kitchen blowtorch, so I brûlée-ed under a very a hot grill and it was the challenging part. I didn't get a thick caramel like I wanted to but still I'm happy to finally make my favorite dessert.

Source: Chef Koch

Ingredients:
400 ml cream
200 ml full fat milk
90 gr vanilla sugar
4 egg yolks
Raw brown sugar for topping

Directions:
Combine the cream, milk, sugar and egg yolks. Mix well, set aside for some hours or overnight
Preheat the oven to 150C
Stir again the cream mixture and be carefull not to froth. Pour the mixture into your desired dish. I used a colader to avoid bubbles in the mixtures. Stand the dish in a roasting tray and fill it with water half way up the dish. Bake about 40 to 45 minutes or until the custard mixture has set but still slightly wobbly in the centre. When the custard forms some bubbles, down the temperature a little bit. Allow to cool to room temperature then place in the fridge until ready to serve. 20 minutes before serving, sprinkle with raw brown sugar and caramelize under a very hot grill or using a kitchen blowtorch

Note from Recipe's writer:
The secret result of Créme brûlée doesn't depend on the exact recipe and how to prepare it but it more depends on the right size of the dish which should not higher than 2,5 - 3 cm and bigger than 12 cm in diameter. Best is using a porcelain heat resistance dish

Swiss Chard Tart

2011-01-26T09:12:00.003+01:00

After shovelling show in our front pathway yesterday early in the morning, not that early actually at 7.30am, I thought to go for a little shopping but then after seeing some yummy-looking-bakes-recipes, I prefered to stay at home and do some bakes and household chore which was to be done. To skip a shopping didn't sound like me at all.

I still had Swiss chard and hubby likes chard only as a tart/pie/quiche filling. In order to try shortcrust pastry, I decided to make a Swiss chard tart. I don't use Gruyere for the filling because me and hubby don't like it when it's too cheesy. I used red peppercorns instead of freshly grated black pepper and it was a nice kick.

According to About.com, shortcrust pastry is the easiest pastry to make. It is a versatile pastry as it can be used for both savory and sweet dishes. Shortcrust pastry is a mixture of flour - usually all purpose/plain flour and a fat, either butter, lard or a mixture of both. These are bound together with either cold water or with egg for a richer pastry. (quoted from About.com). I must agree with that. I found the making of shortcrust pastry was very easy and quick. Next time I'll try with a mixture of butter and lard and also I'll try a recipe using egg.

Source: About.com

Shortcrust Pastry
Ingredients:
200 gr all-purpose-flour
110 gr butter -- cubed
A pinch of salt
2 - 3 tbsp cold water

Directions:
Place the flour, butter and salt in a clean bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. You should work as quickly as possible to avoid the dough becomes warm

Add 2 tbsp of cold water and combine until the dough binds together. Add more water if you think the dough is too dry

Wrap the dough in a plastic wrap, chill for 15 minutes minimum up to 30 minutes

Swiss Chard Filling
Ingredients:
3 tbsp olive oil
200 gr swiss chard
1 big onion -- finely sliced
1 large egg
100 ml cream
3 tbsp sour cream
Salt, sugar to season
Red peppercorns

Directions:
Roll out the pastry dough on a lightly floured surface. Gently press the pastry into the baking dish and prick the bottom with a fork. Line with parchment paper and fill with baking beans. Chill for 30 minutes. Preheat oven to 180C

Meanwhile, prepare the Swiss chard by ripping the green leaves from the white stems then finely slice. In a frying pan heat the oil over a low heat then fry the onion until soft, add the white stems and fry until they begin to soften. Add the sliced leaves, cook until soft then season well with red peppercorns, salt and sugar

Bake blind the pastry crust in the centre of the oven for 20 minutes. Remove it from oven, remove the paper and baking beans, and bake again for another 5 minutes. Take out from the oven

Place the Swiss chard mixture into the pastry shell. Beat together the egg, cream, sour cream and season to taste, pour over the Swiss chard mixture and make sure that it seeps through the filling to the base. Bake for 25 minutes or until golden and slightly risen. Serve warm with a mix salad

Chilli con Carne

2011-01-24T18:31:00.001+01:00

Last week end was kind of a busy one for the two of us. We were invited to attend a German - Chinese culture evening on Friday which was held at the school where hubby works. The school has a partner school in Hangzhou, China and every year they make an exchange program for pupils from both school. This time there're about 25 pupils from Hangzhou who stay with their guest families and 4 teachers. It was an interesting evening for us and on Sunday we were invited again to accompany the teachers with a translator because they speak hardly English nor German. For that invitation I prepared my self by digging my Mandarin knowledge which I learnt years ago at the University but never had a chance to speak it and now it's kind of blocked out with another foreign languages I speak. To make it short, we went to Kampenwand in Aschau.
The Kampenwand is a 1669 m high mountain peak of the Alps of Chiemgau and its cross of the summit is the highest in the Bavarian Alps. In Winter is a ski region and in summer is popular among the paragliders, mountain bikers, mountain climbers. The name of Kampenwand is because it looks like a crest. We took gondola cableway to up to the mountain station at 1467m. Those gondolas look so vintage in this modern world. It was a beautiful sunny day and I was totally impressed by the nature, by the view we had up there. We and our guests enjoyed it so much. It wasn't easy to speak Mandarin again but I felt lucky to have had that chance. I said to hubby, he should probably try to apply for a German school in Shanghai, so I can learn Mandarin again. Well, we'll see ...

Weekend is over and here comes Monday and it has been snowing the whole day. A perfect weather for being lazy and enjoying the coziness at home. After doing some house chores, put the fire on the fireplace then I made myself comfortable and continue reading the novel. It's called Hummingbird's Daughter by Luis Alberto Urrea and took place in Mexico. Reading this novel makes me want to travel back to Mexico, to eat fresh tortillas, to eat chicken Mole, to have a breakfast at the market with fresh juices, to be back in Oaxaca and to get to know the northern part of Mexico. During to our backpacking time in Mexico, we'd learnt that popular chili con carne is not part of Mexican culinary but Texmex.

Adapted from Favourite Everyday Dinners

Ingredients:
1/2 tsp allspice
1 tsp paprika powder
2 small fresh chillies -- finely chopped
1 large onion -- finely chopped
2 cloves garlic -- crushed, chopped
350 gr lean beef mince
2 tomatoes -- chopped
2 tbsp tomato paste
Red paprika -- chopped
425 gr can red kidney beans -- drained, rinsed
1 cup beef stock
200 gr can sweet corn
1 tbsp oregano
Salt, fresh grind black pepper and sugar to season
1 tbsp vegetable oil

Directions:
Heat a small frying pan over medium heat and dry-fry the allspice, chilli and paprika powder for 1 minute or until fragrant. Remove from the pan and grind

Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft for about 2-3 minutes. Add the garlic and cook again for 1 minute. Add the beef mince and cook over high heat for 4-5 minutes, breaking up any lumps with a fork

Add the tomatoes, tomato paste, kidney bean, paprika, corn, beef stock, oregano, sugar and the grind spices. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally then season with salt and black pepper

Bayerische Leberknödelsuppe // Bavarian Liver Dumpling Soup

2011-01-17T08:14:00.001+01:00

After three days without sun, we were so overjoyed today by having a sunny warm winter day. It was 12C, so we decided to go for a day trip. We went to Erlensee - Erlen Lake that is located 20 minutes driving from where we live. After a Sunday breakfast while listening to our favorite radio station then we made our way to Erlensee. We enjoyed so much the small roads through some tiny villages and the beautiful landscape and we never get bored with the view to the Alps. It felt like spring by having a warm sunny day and seeing the green grass.

The lake isn't big but the restaurant. They serve typical Bavarian culinary. The restaurant was busy but we're lucky to have shared table with other guests. Hubby and I always find that the locals are very friendly and you come easily to a conversation (or even only a small talk). Before we moved to Upper Bavaria, some people warned us about the Upper Bavarian that they're snob and difficult. Until now we only have good experiences, even me as a foreigner. After lunch we took another walk until we reached Inn river.

As for Bavarian culinary, I do like it - or I might say, I do love it; Weißwurst, Gelbwurst, Leberwurst, Schweinehaxn, Blaukraut..oh you name it. Someday I'd love to take a Bavarian culinary cooking course. Last Friday I made my first Bavarian soup, liver dumpling soup. Actually liver dumpling cooked in clear beef broth and served with Brezn (Pretzel).

Ingredients:
200 - 250 gr liver
3 old rolls (best 1-day-old-rolls)
1/2 tsp salt
1/8 l tepid milk
25 gr Schweineschmalz (pork lard)
1 onion - finely chopped
1 egg
Pepper
Majoram
2 tbsp parsley
3 tbsp bread crumbs
1 l beef broth (best quality of broth is highly recommended)

Sliced parsley or chives for garnish

Directions:
Slice the old rolls and place in a bowl. Add salt, pour the tepid milk over sliced rolls. Set aside until the roll slices are soft

In a frying pan, put the lard, let it hot and sautée the chopped onion. Add into the liver then combine with the roll slices. Combine well. Add pepper, majoram, parsley, salt, egg, bread crumbs and knead into a dough. With damped hands, make some Knödel (balls/dumpling)

Broil the beef broth and turn into the lowest flame. Put the dumpling, cook about 20 minutes. Serve warm with pretzel and garnish with sliced parsley or chives

Oatmeal Cranberry Chocolate Cookies

2010-12-24T13:42:00.005+01:00

It's 5pm in my Mom's in Harburg and it has been snowing since we arrived at 12pm, just in time for a nice lunch with my brother in law and his daughter. A short after-lunch-rest after that then continued by decorating the Weihnachtsbaum - Christmas tree - with my niece. The snow is getting highter and we're gonna have a White Christmas. Unwrapping the presents has to wait until my sister in law and her family come on December 26th.

This Christmas I baked some goodies; Kue Bangket - Indonesian Traditional Nut Biscuit, Oatmeal Cranberry Chocolate Cookies and Lemon/Lime Meltaways, right in time before the container came. Yeah.. the container arrived finally last Wednesday and we managed to organize a forwarder to transport our stuff which arrived on Thursday early in the morning but unfortunately some boxes are still left in Berlin. What a bummer!! It means we should pick those boxes up because we don't want to spend money again. Besides we have holidays anyway and I can meet my close friend in Berlin again. Anyway, we're happy to see our stuff again. Some were damaged and one sofa is cut on its lower part by the Venezuelan's Nacional Guard. The house is still messy now. The corridor and garderobe are done. Our beloved mahogany mirror is hanging on corridor's wall. I was afraid to find it broken while I was unpacking the mirror but thanks God, it's in one-piece. The kitchen is almost done, some plates and bowls are still missing. The bathroom is finally done after hubby fixed the bathroom cabinet. I found two broken legs while I was unpacking the cabinet. Thanks to hubby who had a super idea to change its under part with new wood panel. The studio is also almost done, the guest room is done, the bed is standing in the master bedroom. We still need to build the wardrobe and put some pictures and some other details then it's done.

Well, some hours to go before Christmas eve. I enjoy celebrating Christmas with my extended family in Germany but at the same time I'm sad for being away from my family in Indonesia and hope that I can spend next Christmas with them. Me and hubby wish you all a thoughtful and peaceful Merrry Christmas. Schöne Weihnachten, frohes Fest. Selamat hari Natal untuk semua yang merayakan. Semoga damai Natal membawa ketenangan di hati kita semua. Peace on earth.

Source: Joy of Baking

Ingredients:
260 gr old-fashioned rolled oats (I used oat meals)
105 gr all purpose flour
110 gr walnuts or pecans -- toasted, chopped (I used both about 120 gr)
170 gr unsalted butter -- room temperature
210 gr light brown sugar (I used 190 gr raw brown sugar)
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
Dried cranberries, cherries or raisins or white or dark chocolate (optional) (I used dried organic cranberries and dark chocolate chunk)

Directions:
Preheat oven to 160C. To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces

In a mixing bowl, beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, dried cranberries and chocolate chunks. Combine well and make some rolls, put on the baking sheet with space apart each other. Bake for about 12 to 15 minutes or until light golden brown around the edges but still soft in the centers. Remove from oven, let cool a few minutes before transferring them into an air-tight-container

Tips from Joy of Baking: Use 1/4 cup of batter using an ice cream scoop

KBB Challenge # 20: Kue Bangket // Indonesian Traditional Biscuit

2010-11-29T16:37:00.003+01:00

I can bake again... so happy *dancing*. Finally we have an electric stove/oven and got installed last Saturday. We actually wanted to buy an induction stove which is at the moment a very a la mode in Germany but since our kitchen isn't a fitted kitchen, standing induction stove is very pricey because is not a common thing. Me just don't really into this fitted kitchen but more into a Berliner-style-mix-and-match-kitchen, something individual and cozy. By having this stove/oven installed, so we can say that our kitchen is - almost - done. Why almost? Because all the stuff (dishes, cutleries, salad dishes, baking stuff & Co.) are still in the container which is hopefully gonna arrive on December 3rd in Bremerhaven, Germany, and - finger cross - won't take long time to be sent to Berlin and to our home in Bavaria.

It's good to be back in Germany again but it's not as easy as I thought. Since we live in a new State - not anymore in the capital city -, a new area, a new place even though it's a very beautiful area, close to the Alps, all of these mean that we have to find new friends, adapt with the weather again, the high cost of living and also to think that we have to do things by ourselves. I have to find a job and do a driving licence and some things suddenly become new to us, s.a. gardening, buying woods for the fire place - not to mention to install it. Lucky that our neighbours help us a lot and until now we can stand the weather. As I'm writing this post, it's snowing outside. I already put some woods in the fire place, try to make my self comfy with hot tea. I always love watching the dancing fire. It's somehow like a meditation to me, to think that life must go on even though it's not like the way we want it.

I decided to make Kue Bangket Kacang, Indonesian traditional peanut biscuit, using KBB's recipe. I lent a kitchen scale from my neighbour, don't want to buy one because mine is in the container (and hope that it's still there). I used ready-to-use grind cashew and hazel nuts, added a bit more oil than it's written on the recipe to fold the mixture. I didn't roast the flour nor the peanuts due to the lacking of cooking/baking stuff I have. I hope it won't effect the taste even though I didn't have a slight idea how the cookies will taste but when the cookies are done, I thought that I'm familiar with its taste. I sent some biscuits to our neighbours and brought some as we were invited for a dinner. All loved the biscuits - hubby loves them so much! I think I'm gonna bake some again as Christmas bakes.

Source: Klub Berani Baking

Ingredients:
750 gr flour -- roasted
500 gr peanuts without skin (I used cashews and hazelnuts) -- roasted, grínd
400 - 500 gr powdered sugar
500 - 600 ml oil
1 tsp salt

Directions:
Combine the flour, the peanuts, the powdered sugar and the salt
Add the oil bit by bit then fold well. If the consistent is still crumby, add a bit oil. Make some balls out of it, about 10 gr, and flat each balls using a fork
Bake 20 minutes with 140 - 150C. I baked the cookies a bit longer. Let totally cool before transfering the biscuits into jar

KBB Challenge # 18: French Macarons

2010-07-31T00:26:00.000+02:00

If it's not because Klub Berani Baking, I haven't given my self a challenge anymore making this tiny sweety goodies. Last year was it when I tried to make macarons, twice trials and both were failed. After that I had not thought making some again until I received the love letter from KBB. I actually could pass this month's task but I just couldn't kill my curiousity for not participating even though all my kitchen stuff are in the container already. I decided to participate and asked a good friend of mine to lend me her kitchen, kitchen stuff, and some properties for the sake of the pictures.

For the macarons shells, I used Helene's snicker macarons recipe and peanut butter for the filling since I still got a jar of peanut butter which I have to finish it. The salty of peanut butter goes so well with the sweetness of chocolate macarons, otherwise the macarons are way too sweet for my taste. I didn't let the egg whites 24h before just like Helene wrote it on her recipe. Tuesday morning, 8.30am I went to my friend's apartment with my camera and all ingredients and ready to face the truth of macarons. The process went smooth. There were some cracked macarons shells from the first batch and I think it's because the diameter was a bit too big and I opened the oven once they weren't set. But later on another batches, some shells were in a good shape which made me happily dancing and jumping and yelling. My friend looked at me wondering and I explained it to her then after she happily danced with me too.

Source: Helene of Tartelette
Special Thanks to my close friend in tears and laughs, Dian, to make this macarons-happy-time happened.

Ingredients :
For the shells
3 egg whites
50 gr granulated sugar
200 gr powdered sugar (minus 2 tbsp)
55 gr almonds
55 gr peanuts
2 tbsp cocoa powder

Directions :
For the shells
Whip the egg whites to a foam. Gradually add the sugar until you obtain a glossy meringue. Remember not to overbeat otherwise it will be too dry and your macarons won't work

Combine the almonds, peanuts (I used cashew and almond), cocoa powder and powdered sugar in a food processor. Give them a good pulse until the nuts are finely ground. Pass through a sieve then add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper baking sheets. I didn't use a spuit, so I just cut the pastry bag

Preheat the oven to 300F. Let the macarons sit for an hour to harden their shells a bit. I didn't let them sit for one hour but only until the shells hardened. Bake for 8-10 minutes, depending on their size. Let cool

Note from Helene:
If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy.

KBB Challenge # 17: Savory Bake

2010-05-31T01:33:00.001+02:00

A week after I received KBB task through my Email, I've decided to finish this homework as soon as I can before all my kitchen stuff will be packed into the moving container in this end of May. Yes, it's official that we're moving back to Germany. We still don't know to which part of Germany since it all depends with hubby's job. We'd actually love to go to the South Germany, being close to hubby's Mom and his family but we might have to go to Brandenburg, East Germany. Anything is possible and we - especially me - should aware of this possibility. Finger cross! But the most important thing is that we'll try to make the best out of it, anywhere we'll be.

The task we have this month is lattice pie using puff pastry. Since I haven't found good puff pastry in Caracas and because I wanted to challenge my self again, I decided to make it from scratch from KBB #9. I felt like having chard for my pie filling. After browsing and asking, I made my way compilation which included chard, bacon/panceta, onion, shredded Manchego cheese, egg and cream. I only used 1 egg and not too much cream since the dough of puff pastry already buttery enough.

I had fun making the lattice. It reminded me of my art and craft at the elementary school. The result of the puff pastry amazed me; it was so light, crispy and so good.

Ingredients:
500 gr Swiss chard/Silverbeet
1 big onion -- sliced
Bacon/pancetta -- sliced
1 egg
Manchego cheese -- grated
Cream or milk
Salt and freshly grated black pepper to season

Directions:
Blanche the Swiss chard in lightly sugared water until the leaves are softer. Drain and directly pour cold water over it. Sliced

In a pan, saute sliced bacon/pancetta until the oil comes up then add sliced onion. Cook until fragrant. Remove from heat. Add sliced chard into onion mixture, add grated cheese, cream or milk, egg and season well. Pour this filling into a pie crust and bake until golden brown

Martha Stewart's Ultimate Chocolate Cake with Ultimate Chocolate Frosting

2010-05-18T00:36:00.001+02:00

Last Friday I celebrated my birthday. This time I only invited my good girl friends for having a dinner at my place. Nothing new on the menu list; rice accompanied with Sambal Goreng Kentang, Tumis Buncis Udang, Ayam Panggang Kemiri, Ketumbar dan Serai and I baked some Cranberries Chocolate Muffins and Martha Stewart's Ultimate Chocolate Cake as my birthday cake. Thanks to Ienas who shared this recipe.

I was surprised seeing the sugar amount on the recipe - both on cake's and frosting's recipe. 2 1/2 cups of sugar for cake and 3 1/2 cups confectioner' sugar for frosting. My oh my... I only used less than 1 cup of sugar for cake and 1 1/2 cups for frosting and it was a good decision. I sometimes wonder how much sugar needed in most baking recipes comes from the States. The sweet goodies in Indonesia and some America Latin countries are just way too sweet for me which I can't hardly eat it. Lucky me that I can bake/cook now, so I can always do it my way.

Anyway, I'm enjoying my 35yo so far. The birthday dinner went also well. Hubby gave me a big bouquet of pale pink roses to match to a novel which called El laberinto de la rosa (The Rose Labyrinth) by Titania Hardie, an Australian author. I actually am lazy reading books in Spanish. I've done it but mostly I read in Indonesian, German and English. But this time - I think - I have a good reason to start it again. Everyone enjoyed the food and was surprised by the chocolate cake which was uber delicioso. Next time I'll make it again and I wont use two cake pans but one only then cut it into two pieces using a baking thread. I imagine that this way will be easier. The next day we went to El Hatillo for having lunch and to get a wooden animal which we really want to get it before the moving container comes. To be the truth we don't really enjoy dining-out in Venezuela; tiny choice of places, lame service, pricey and the food is so so la la no no. Thank you again for all those birthday wishes, to hubby and friends who made my birthday bash even more unforgettable.

Source: Martha Stewart's Website

Ingredients:
Makes two 8-inch layers
1 cup Valrhona cocoa, plus more for dusting (I used Hershey)
3/4 cup strong coffee -- boiling (I used Indonesia Kopi Luwak/Chivet Coffee)
1 cup milk at room temperature
2 3/4 cups cake flour (not self-rising)
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (3 sticks) unsalted butter at room temperature, plus more for pan
2 1/2 cups sugar (I used less than 1 cup)
1 tbsp pure vanilla extract
4 large eggs at room temperature

Directions:
Place rack in middle of the oven. Preheat oven to 350F. Butter two 8-by-2-inch round cake pans. Line with parchment paper then butter/grease it and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside

Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated

Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center. Remove the cakes from the oven and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour

Ultimate Chocolate Frosting
Makes about 3 cups
3 1/2 cups confectioners' sugar (I used 1 1/2 cup)
1 cup Valrhona cocoa powder (I used Hershey)
12 tbsp (1 1/2 sticks) unsalted butter at room temperature
1/2 cup milk at room temperature
2 ts pure vanilla extract

In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps

To assemble
using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips

Sup Ayam // Chicken Soup

2010-05-02T20:23:00.007+02:00

This morning at 10.30am sharp I took a picture for A Moment in Life organized by New York Times. Pepy told me about this event. I only took a landscape shot from our balcony which has view to El Avila, Caracas' National Park. We live close to this mountain and have it as view everyday. Now that the grass on the Avila has grown, it looks so much better and nicer. The Avila has suffered - again and again - from the fire which is mostly caused by the human being. Sunday morning is the best time sitting on the balcony, enjoying the nice weather, the tranquil (as long as nobody mows the lawn or throw a party) because the city highway is closed every Sunday until 2pm. Absolutely something that we're gonna miss about Caracas when we're back in Germany.

I actually planed to take a picture while we're doing a horse back riding but we called it of because hubby doesn't feel well. He needs to take it easy. He's been struggling with the flu in these last 3 days and even has a fever during night. This chicken soup is requested by him. I always make a simple chicken soup, the one I know from my family. Sometimes I add boiled quail eggs but hubby isn't into these eggs. So I just keep it plain with sliced carrots and potatoes.

At the moment there's a shortage on rice at the market. Not only rice but also sugar, fresh milk even the flour (Harina Pan) which is very important for the Venezuelans to make Arepa. Neither the Chinese shop has rice, where we always get jasmine rice. Lucky me there was the last package of Thai sticky rice. I grabbed it without thinking twice.

Ingredients:
1 onion -- sliced
Butter
3 cloves garlic -- crushed or sliced
2 chicken thighs
2 carrots -- sliced
2 potatoes -- cubed
Water

Directions:
Saute crushed/sliced garlic until fragrant. Add the chicken thighs and water then cook until chicken is soft. Add some water if you like

Add sliced carrots, potatoes and season well. Cook until set

Melt the butter in a pan then saute sliced onion until soft. Add into soup. Serve warm

Orange Sour Cream Pound Cake

2010-04-26T02:28:00.000+02:00

First time knowing about pound cake when I saw this recipe at Sofie's. Because I wanted to know why this cake is called pound cake then I googled it and found this explanation at Wikipedia. In German it's called Sandkuchen. Some days before I wanted to bake this pound cake, I'd baked something with green tea, so that I decided to bake orange pound cake. From the recipe below, I made 2 batches; 1 batch using a loaf tin and I used a square tin for the rest and refrigerated it. I only took pictures from the second batch, that's why the one edge doesn't similar to the other one. According what I read at Wikipedia, all ingredients suppose to have the same amount but 3 cups of sugar sound way too much to me. I like the texture of this cake and really love to eat a big slice of it by dipping it into hot Assam and also for my breakfast.

Adapted from Secret Recipe

Ingredients:
3 cup all purpose flour
1/2 tsp baking soda
A pinch of salt
6 eggs
2 cup sugar
1 cup unsalted butter at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1/2 tsp organic orange oil

Directions:
Grease a loaf pan then dust pan with cake flour, tap out excess flour or line with a parchment paper

Sift flour, baking soda and salt into medium bowl. Set aside

Using electric mixer, beat butter in large bowl at medium speed until fluffy. Add the sugar gradually and beat for 5 minutes. Add the eggs one at a time, beat after each addition just until combined. Pour the orange juice and the organic orange oil, beat well

Add the dry ingredient and combine well. Mix in the sour cream, stir well and transfer the batter into prepared pan. Bake in 325F for 1 hour and 30 minutes or until cake is set. Let it cool in pan on a wire rack for 15 minutes before turning out the cake

Chicken Casserole with Mustard and Mustard Seeds

2010-04-15T23:49:00.008+02:00

We had a two-week-funtastic Easter holiday with two friends coming from Berlin. Thanks to hubby who had made the perfect round tour. We left Caracas March 27th and came April 10th, a day before their flew back to Berlin. Our first stop was Posada Vista Montana where we stayed 2 nights and our friends got chance to be in the Carribbean. After that we continued to Ciudad Bolivar, having a one night in Casa Grande and enjoying the colonial city. In this town a German family was invented the Angostura bitters and now the company produces in Trinidad and Tobago.

On the way to our third stop we visited Guri Dam, world third largest dam. To me it was the second dam I've visited after the one beetween Brazil and Uruguay. Our third stop was in El Callao, a small uninteresting town just to stay a night before continuing the trip to the next stop. The next day we started early because of the long distance to reach Kavanayen, our fourth stop. We arrived at around 6.30pm in Kavanayen in Gran Sabana (Great Savanna), a small town of Pemon which built by missionaries. We stayed here 3 nights and did great walking tours in the savanna ejoying the landscape, the nature and the view of Tepuis. In order to enjoy the view along of Gran Sabana and also to visit some falls, we went to Sta. Elena de Uairen, a small Venezuelan city near the border to Brazil and Guyana where we stayed two nights in a lodge. From Sta. Elena we did a one-hour-flight on top of the highest and the famous Tepui called Roraima. What an unforgetable experience! I can't describe in words how I felt when I was on top of Roraima.

It was late already when we continued the journey and we decided to look for a place to sleep on the main road. We landed in a town named Guasipati and the hotel took only cash. It was such a situation because we're short on cash. There're only 3 ATM machines in Sta. Elena and only one was working. I tried to talk to the receptionist but he insisted to receive only cash. We shared our dinner in order to save a little for breakfast on the next day. We went to a shopping mall in Puerto Ordaz on the next day to be able to get cash from ATM before we continued to our seventh stop, Rancho San Andres, to show a little bit of Llanos (plain) feeling to our friends. From here we also had a one-day-excursion to Waro Waro Lodge in Orinoco Delta. The next stop was Quinta Palomar which is situated in Cariaco Gulf. A very beautiful posada and nicely decorated owned by a German couple.

We were also lucky with the weather. It only rained once in Aponwao Fall, Gran Sabana but we managed to stay dry. We also were lucky with all check points from different police/military divisions. We only got stopped once and they asked our car documents, also our personal documents. We showed them our passports since we haven't get our new Venezuelan ID which we already did prolong back in last October. They told me they don't have the material for it. Well, I'aint surprised anymore because anything is possible in Venezuela. Anyway, the most important thing was that our friends have had a great holiday and enjoyed Venezuela from its best side. As hosts, we were happy that all went well except with the money-thingy in Sta. Elena. One thing that I like about is travelling is going home, back to my comfort sanctuarium where I can cook chicken dish to get pause from all the meat I consumed during the holiday.

Ingredients:
3 tbsp olive oil
800 gr chicken thighs -- halved, then quartered
1 onion -- finely chopped
1 clove garlic -- finely chopped
1 leek -- sliced
3 carrots -- peeled, sliced
400 gr button mushrooms -- sliced
1/4 cup wine (optional)
1/2 cup sour cream
Lime juice from 1 lime
2 tbsp Dijon mustard
1 tbsp mustard seeds

Directions:
Preheat oven to 180C/350F

Prick the chicken thighs with fork then marinate with lime juice and salt. Wash and drain
Heat 1 tbsp of olive oil in a flameproof casserole dish (I use a normal flameproof dish) over a medium heat, and cook the chicken thighs (all or in two batches) until golden. Remove from the dish. While waiting the chicken thighs are cooked, sauté sliced onion and garlic until fragrant. Remove from heat. Note: You can actually skip this step. I do it this way because just to be sure that the onion is cooked since I don't eat raw onion

Add the remaining olive oil to the casserole dish. Add the onion, garlic and leek over medium heat until soft. Add the mushrooms, carrots and cook again until the mushrooms are soft and browned and most of the liquid has evaporated. Add the sour cream, wine (if use), lime juice, mustard and mustard seeds then bring to boil for 2 minutes. Return the chicken thighs to the casserole dish, season well, cover and place it back in the oven, cook for 1 hour until the sauce has thickened. Season well

Note:
I already transfer this recipe into a vegetarian casserole. Omit the chicken thighs and instead add your favorite vegetables

Use the best quality of mustard to get better taste

You can replace sour cream with thick cream, whipped cream, evaporated milk or even milk (you need corn starch to thicken)

KBB Challenge #16: Chiffon Cake

2010-03-30T14:40:00.006+02:00

At the moment it's very hot in Venezuela. Some places are in needed of rain falls, especially Venezuelan artificial lakes which its water is below the limit supposed to be. Some Caracas' areas don't have running water and because of this water problem, it effects to electric problem as well. Lucky us that our building has its own water source coming from the Avila, Caracas' mountain and we always have electric power.

Anyway, in order to make a proper chiffon cake, I was tempted to find a tube pan. I used a regular cake pan for my first attempt of chocolate chiffon cake. Even though it was fine, I think it was a good reason for shopping, wasn't it? On a very hot day, between doing some other errands I took my time to go to my favorite shop. I was lucky that they had tube pans. Quite pricey actually for a pan but I couldn't have my self not to grab it. Unfortunately my hand mixer is kaputt but a good friend of mine lent hers. I don't want to buy a new one since we're gonna move back to Germany in some months and I can't use the mixer in Germany.

This time I used an Indonesian culinary recipe since this month's task of Indonesian Baking Club has "made in Indonesia" as its theme. I picked this r ecipe at Arfi's which I've already bookmarked the first time I saw it in her blog. The making procedure was fine. I only mixed the egg whites with sugar in one time and on the recipe you should beat the egg whites first then add the cream of tartar then slowly adding the sugar. This tiny accident luckily didn't effect the result. All went well until I smelled the baked chiffon cake, to me it smelled a bit too egg-y. I spread the cake with chocolate ganache and topped with pistachio. I must say that I like my first attempt of chocolate chiffon cake better. The result with this recipe is way too heavy for my liking. I think I'll try some Indonesian way of chiffon cakes which only call for 5 eggs maximum. When I wrote the ingredients, I realized that I forgot the oil. The result is still fine, also the next day.

Source: 16 Resep Cake dan Kue Kering Untuk Lebaran. Bonus Femina 8-14 Februari 1996 through HomeMades

Ingredients:
60g cocoa powder
120g coffee instant powder
125ml warm water
125ml vegetable oil
260g plain flour -- sifted
2 tsp vanilla powder
1 tsp salt
1 1/2 tsp baking soda
7 egg yolks
7 + 2 egg whites
375g caster sugar (I also use 250g like Arfi did)
1/2 tsp cream of tartar

Directions:
Note from Arfi: First of all, you need to preheat the oven to 150C (Indonesian recipe usually does not mention this oven temperature at a first thing to do like most Western recipes do, so you need to skim the whole recipe to figure it out. Sometimes, they just state 'slow, moderate, or hot' oven, instead of mentioning the degrees).

Combine cocoa powder, coffee, oil and warm water, mix well. Set aside. (I also add vanilla extract in this mixture like it's written at Arfi's)

Combine plain flour, vanilla, salt and baking soda. Set aside

Beat egg yolks and half of the sugar until fluffy. Add in chocolate mix. Mix well, set aside. Fold in plain flour mixture, a little at a time, mix well

Whisk the egg whites in a dry (and clean) bowl until foamy. Add in cream of tartar. Keep whisking while adding the remaining sugar in a little at a time, until the sugar dissolved. Fold whisked egg whites into the flour mixture, mix well

Pour (or spoon) the batter into a greased (with oil) 19cm chiffon cake tin. (Quote from Arfi: I heard a myth about not to grease or flour chiffon cake tin, but I did both. I use rice flour to coat the greased tin--the result makes crusty layer of skin and dry, not sticky) Note from me: I didn't grease the cake pan

Bake for 40 minutes to rise and cooked. (I needed almost 1 hour). Remove and cool directly using a bottle neck. The cake will drop by itself

For Ganache
Boil whipping cream then pour into chopped dark cooking chocolate. Stir until smooth

Orange Chiffon Cake

2010-03-24T04:39:00.004+01:00

Another chiffon in this month. I used this recipe, a recommendation from Mira. The recipe was actually lemon chiffon but we don't have lemon here in Venezuela - nor in another America Latin countries in where I traveled. No lemon but lime. But I didn't want to change the lemon juice with the lime juice and instead I used fresh orange juice. The amount of the vegetable oil was 50 ml and I mixed - so yes, half and half - with organic orange extract oil which I got from D, a friend of mine. I actually wanted to bake this chiffon last Friday but something came up. D gave me a ring and told me that her beloved father passed away. She was shocked with that news and cried out loud on the phone. I ain't good in comforting but one thing that crossed my mind was to tell her that I come over. At the end it was a good decision and I phoned another good friend of us to come over as well. Together we're stronger. D and her family flew to Indonesia the next day early in the morning. Me and hubby went to the beach, joining our volleyball-friends. We supposed to go there on Friday afternoon but than I decided to accompany D while her hubby was away on a business trip.

Anyway, we had a chillaxing weekend even though something happened while we were playing beach volleyball. In order to get the ball, I fell down and felt my back. Lucky me that I always have the magic oil (Cajuput oil; kayu putih in Indonesian). The next day I still felt it but I'm fine now.

The most challenging from a chiffon cake is to make a delicious-photogenic-looking picture and because I've already baked and photographed some chiffon cakes, so this time I need to be very creative in order not to make some boring pictures. The first shoot came out blue-ish, maybe because I did in the shadow at 12pm. Then I decided to shoot some after teaching with the afternoon natural light. Speaking of natural light, I think this is what I'm going to miss a lot when we move back to Germany. I've said to hubby that we should rent a place to live which is bright.

Source: Happy Home Baking

Ingredients:
100 gr flour
1 1/2 tsp baking powder
1/2 tsp salt
3 egg yolks
40 gr caster sugar (I used icing/confectioner' sugar)
50 ml vegetable oil (I used 25 ml vegetable oil and 25 ml organic orange extract oil)
50 ml water
25 ml fresh orange juice
Zest of lemon (I skipped it)

3 egg whites
40 gr caster sugar (I used icing/confectioner' sugar)

Directions:
Preheat oven to 170C

Combine the flour, the baking powder and the salt. Set aside

In a mixing bowl, whisk manually the egg yolks the add the sugar in 3 times. Whisk until the mixture becomes sticky and turns pale. Drizzle in the oil, whisking at the same time until the mixture is well combined. Repeat the same with the water, followed by the orange juice. Sieve the flour mixture over the yolk mixture and whisk until fully incorporated into the batter. Add in the lemon zest (if used) and combine well

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form. Then add the beaten egg whites into the yolk batter in 3 separate times then folding gently with a spatula until just blended after each adding

Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. (Note: my pan is bigger, that's why the cake doesn't look so high). Bake for 45 to 50 mins or until the cake surface turns golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake

Pandan Chiffon Cake

2010-03-19T12:59:00.005+01:00

Yesterday - like almost every Thursdays - the girls came over and we prepared the lunch. The menu was Ketoprak, a Jakarta style steamed salad; bean sprouts, rice noodles, fried tofu, rice cake then dress with a peanut sauce. While eating we listened to an Indonesian traditional music. It was fun and felt like that we weren't far from our home. As the dessert, we had my homemade Pandan Chiffon Cake. I used an Indonesian recipe which I already bookmarked the recipe at the beginning of this month when I knew the task of Indonesian Baking Club. This pandan chiffon was my 4th attempt and I must say that I do like its texture. It doesn't use oil but water.

The third attempt was gluten free using Arfi's modification of this recipe. My first attempt ever of gluten free. The cake texture was nice actually but because I didn't combine the flour and the yolk mixture well there were some particles which were a bit disturbing while biting the cake.

Source: Bunda Estherlita

Ingredients:
A
100 gr flour
115 gr icing sugar (I used only 100 gr)
0,75 tsp baking powder

B
6 yolks
3 tbsp water
1 tbsp Pandan paste (I used less than 1/2 tbsp)
A pinch of salt

C
6 egg whites
0,25 tsp Cream of Tartar
56 gr icing sugar (I used less than 50 gr)

Directions:
Preheat oven to 165C

Combine and sieve all A ingredients. Set aside. In a different bowl, whisk all B ingredients until well combined. Beat all C ingredients until soft peak

Combine the A and the B part, using a whisk until well combine. Add the C part into the combined mixture and combine well using a wooden spatula or a wire whisk. Pour the mixture into a chiffon tin. Bake for 45 minutes to 1 hour. Let cake cool by putting the tin up side down immediately. The cake should go down by itself otherwise using a thin spatula will do help

Donut // Doughnut

2010-03-17T15:46:00.000+01:00

I craved for some homemade donuts, to be exact the ones I used to eat using my beloved Auntie mom's recipe. Lucky me not to forget bringing a 1kg-package of high protein flour from Jakarta (and the instant yeast too), packed with all other condiments among cloths and sandals. Yesterday I finally made some donuts. The smell of the yeast, the preparing, the kneading, it all brought me to my good ol' time in Jakarta. I was in Junior High School and the one who was in charge making donuts, so we could deliver them to some vegetables vendors for selling in the market at our housing complex and also at home. We had to wake up at 4.30am, me got a privilege for waking up at 5am. What I shouldn't do that time was frying the donuts. But when the donuts were fried, cooled, I took charge again to top them; some with chocolate sprinkles and some with confectioner' sugar. Put each of them into a transparent plastic bag then rode my bike delivering them to the vendors. By having a bite, smelling of the donuts, I miss home, I miss my family in Jakarta right away. In the evening after coming back from Volleyball, I gave them a call. It was also to wish my Uncle dad a very happy 57th Birthday.

Source: Lucia Bintoro

Ingredients:
500 gr high protein flour (I use Cakra Kembar; one of brands in Indonesia)
2 tbsp instant yeast
2 tbsp sugar
3 tbsp milk powder
100 gr margarine
3-4 eggs
Lukewarm water

Directions:
Combine the flour, the yeast, the sugar and the milk powder. Add the margarine, combine well
Add the eggs, combine and pour the water little by little, knead until the dough doesn't sticky
Make some balls and make a hole in each of balls using a bottle lid. Stand for some times until the dough is risen up. Fry in hot oil using a skewer. Cool before topping

Banana Chocolate Raisin Bread

2010-03-15T23:01:00.000+01:00

Last Saturday we hosted a get-together-brunch, an occasion to meet and talk to friends nicely over nice foods. The weather was nice, the vibe was great. We were 20 Persons all together. I started baking Quiche shells, German Marble Cake and Banana Chocolate Raisin Bread the night before and continued baking Tuna Curry Muffins, Quiche fillings (I made two different kind of filling, leek and onion-tomato-goat cheese) and made a Basil-Mozzarella salad too. I ordered some spring rolls filled with vegetable ragout by a friend. Hubby was in charge to buy some white breads from Caracas' best bakery which is only on the corner from where we live. The brunch went well and our friends enjoyed it, the food as well as the atmosphere. We thanked you for the lovely flowers, the fruits and fruit salad, the yummy fresh natural juices, for lending me a mixer (mine is still kaputt), a trier and for frying the spring rolls. Last but not least, for joy and laugh you brought.

I used this recipe from Retno of Kedai Hamburg but I changed sultanas with raisins and instead of walnuts, I added chocolate chips then I topped with almonds. According to this recipe, I did the same thing. I let mashed banana with the baking soda sit for 2 minutes. You can keep the bread in an airtight container for 2 days. No electric mixer needed! You can use a Food Processor too like Retno did.

Source: Retno - Kedai Hamburg

Ingredients:
250 g all purpose flour
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
100 gr unsalted butter -- melted
100 gr sugar (I used 75 gr)
2 eggs
2 ripe bananas -- peeled and mashed (I used 3 ripe bananas)
150 gr sultanas ( I used raisins )
75 gr walnuts -- chopped (I skip)
150 gr chocolate chips

Directions:
Preheat oven to 180C. Grease the loaf tin then cover it with a parchment paper

Mash the bananas and add the baking soda. Let sit for two minutes. Using a wire whisk or a wooden spatula, beat the eggs and sugar until well combined. Add the baking powder, salt and mashed banana, combine well. Fold in the flour and stir well until moisten. Add the raisins and chocolate chips, stir until well combined. Pour into a prepared loaf tin and bake for about 45 minutes. Down the heat to 150C and continue baking for 15 minutes until the bread is done by checking it using a skewer

Pad Thai

2010-02-24T15:08:00.000+01:00

We've been living in Caracas for almost 5,5 years and we're back to Germany in this coming August. Even though my husband could prolong his assignment two more years but we think it's time to move on after 6 years experiencing life in this part of the world. Besides that I don't feel secure anymore day by day (Note: Caracas is the most dangerous city in Latin America). Some months to go and we try to enjoy these last months. Somehow I'm also excited finding a new place to live and decorate it in Germany. I already have some ideas in my mind for our new home.

For sure we're gonna miss some things from Venezuela, such as: Caracas' always-good-weather, our trips and for sure, our friends. One thing that become such a new activity between me and two Indonesian friends is cooking/baking together for lunch. Mostly in our apartment where I feel mostly comfortable because I know where all the ingredients and the tools are. Talking, giggling, making fun of each other (in a nice way) while cooking/baking then enjoying the food. Priceless!

Ingredients:
1/2 package rice noodles
1/2 to 1/4 lb shrimp
1 to 1/3 cup bean sprouts
1 egg -- beaten
1 shallot -- minced (I substituted with onion)
3 cloves garlic -- minced
1/2 tsp ground dried chili pepper
White ground pepper
4 tsp fish sauce
2 tbsp sugar
2 tbsp tamarind
2 tbsp vegetable oil
2 tbsp peanuts -- crushed, roasted
Coriander leaves -- sliced
Lime

Directions:
Soak the dry rice noodles in lukewarm water for some minutes. Drain well

Heat a wok or any big pot on high heat. Pour the oil, add minced shallot or onion and garlic then stir until start to brown. Add the shrimps, cook well. Add the noodles, stir quickly to keep things from sticking

Add the tamarind, sugar, fish sauce, chili pepper, white pepper then stir well. The heat should remain high. (It's quite tricky to avoid sticking). Add the egg, fold in the noodle. Add the sprouts, stir well. Remove from heat. Garnish with crushed, roasted peanut and sliced coriander leaves and serve immediately with lime and fish sauce

Double Chocolate Cupcakes with Chocolate Buttercream Frosting

2010-02-12T20:59:00.001+01:00

I feel like baking chocolate muffins/cupcakes today, so I browsed around and find this recipe which sounds so good. I modified the recipe a little bit by using less sugar and adding 80 grams of chopped 58% dark chocolate into the batter. I did an experiment a little bit with the frosting since I still had some chocolate ganache left, so I just added shortening, unsalted butter and powdered sugar into it. I sent some cupcakes to our little neighbor who turns 10 today. The chocolate muffins are divine and very chocolaty with or without the chocolate frosting. I really like the cake texture, so soft and moist. It will be definetely my favorite chocolate muffins.

At this occasion I also would like to thank Sefa at Food is Love for the Chocoholic award she gave and also for helping me doing the drop-down menu for my categories. This one is for you, dear...

Source: Joy of Baking and modified by Mindy

Ingredients:
1/4 cup or 25 gr Dutch-processed cocoa powder
1/2 cup or 120 ml boiling hot water
1/4 cup or 57 gr or 4 tbsp unsalted butter
1/2 cup or 100 gr granulated white sugar (I used 1/3 cup)
1 large egg
1 tsp pure vanilla extract (I used 2 tsp of vanilla essence)
2/3 cups or 95 gr all purpose flour
1 tsp baking powder
1/4 tsp salt
80 gr chopped your favorite dark chocolate (optional)

Directions:
Preheat oven to 375F/190C. Line 12-muffins-tin with muffin paper cups
Combine the cocoa powder with the boiling hot water, stir well until smooth and set aside to room temperature
In a bowl, combine the flour, baking powder and salt. Set aside
In a mixing bowl, cream the butter and sugar until light and fluffy. Add the egg, combine well then add the vanilla extract or essence. Combine again. Fold in the flour mixture and beat in a low speed until uncorporated. Add cold cocoa mixture, stir until smooth then fold in chopped dark chocolate
Fill each muffin paper cup with the batter evenly. Bake for about 17-20 minutes or until risen or until a skeewer or a toothpick comes out clean. Cool completely before do the frosting

NOTE:
Feb 2010
I made these muffins again today and combined the white sugar with demerara brown sugar (any kind of brown sugar will do) and all together amount of both sugars is 1/3 cup. I also added Rum to the batter.

Eggless Apple Cinnamon Muffins

2010-02-09T22:02:00.003+01:00

We spent our last weekend with some friends with whom we always play volley ball once a week. One of them has a vacation house close to the beaches and we wanted to continue doing our beach volley ball. Close sounds maybe too much, since we still have to drive about 45 minutes to reach one of the beaches. And it wasn't a real beach volley ball since we played at the house garden where we had to reduce the field. The reason why we didn't go to the place we use to go for playing beach volley ball was because the guest house where we always stay doesn't have A/C and the Venezuelan friends couldn't stand it even though you don't really need it since all the cabins has good ventilation system.

The beaches along the coast are always packed during the weekend. Some beaches are nice and not far from Caracas actually but we haven't done yet going there and back in one day. What I do miss is a nice beach with good infrastructure, it means clean and has nice cafés where you can have good lunch or just to enjoy the sunset. The locals always bring their cooler with them and it seems they're happy as long as they have their beers and cuba libre. I personally bake some goodies to take with, so I know what I have. This time I tried the third recipe at Madhuram's Eggless Cooking. Everybody loved it!

Source: Madhuram's Eggles Cooking

Ingredients:
1/4 cup water
1/4 cup granulated sugar
1/4 cup brown sugar (I used raw sugar cane sugar)
1/2 cup raisins
1 cup grated apple
1/4 cup unsalted butter
A pinch of cinnamon
A pinch of nutmeg
2 cup all purpose flour
1 tsp baking soda
3/4 cup chopped walnuts (I skipped this one)

For sprinkle
Cinnamon and sugar -- combine

Directions:
Combine water, sugars, grated apple, unsalted butter, cinnamon and nutmeg in a sauce pan and bring it to a boil. Remove from heat and cool completely

Combine all purpose flour, baking soda and chopped walnuts (if use) in a large bowl. Add the cooled mixture to it and stir until blended. Add the orange juice or apple juice or milk when the mixture is too dry until you get the desired consistency. Fill the prepared muffin tins and sprinkle with sugar + cinnamon mix. Bake in 350 F for 20 minutes or until set. (note: at Madhuram's recipe it says mini muffins for 15 minutes. I think it really depends on your oven heat)

Leek Quiche

2010-02-08T02:15:00.000+01:00

I actually didn't like leek but it looks like that my taste has changed. In these last months I funnily cooked some dishes using leek. And last Thursday, I craved for a leek quiche. First I wanted to make Julie Child's Leek Quiche but I forgot to add eggs when I was making the pastry. This was my second quiche from scratch and the result surprised me (again). I must say, I had a little doubt while making the pastry. It was so crumby and I added 2 tablespoons more iced water than it's said on the recipe. It also said that you shouldn't knead the dough in order to get a crispy crust but I did knead the dough after I read Julie Child's recipe. The crust was still crispy.

Adapted from Times Online UK

Ingredients:
Pastry
185 gr (1 1/2 cups) plain flour
100 gr (1 stick) butter - chilled, chopped
1 - 2 tbsp iced water

Filling
200 gr unsalted butter
2 leeks -- get the white part, thinly sliced (I also used the green part)
Few sprigs of thyme -- leaves stripped
3 large eggs
200 ml heavy cream
3 tbsp grated Gouda cheese
Salt
Freshly ground black pepper

Directions:
Sift the flour into a large bowl and add the butter. Rub the butter into the flour with your fingertips until the mixture forms fine breadcrumbs. Add iced water to form a soft dough with your fingertips or using a flat-bladed knife or a pastry knife to mix it; remember: do not knead. Transfer the dough onto a plastic wrap, gather it together into a smooth ball. Chill for 30 minutes

Preheat the oven to 200°C or 400°F

Lightly grease a 30 cm diameter tin. Unwrap the dough and roll it out between two large sheets of baking paper of aluminum foil. Remove the top sheet of baking paper or aluminum foil and invert the pastry into the prepared tin, cutting off the excess pastry and chill the shell for 20 minutes

Meanwhile, make the filling. Melt the butter in a pan, add sliced leeks, thyme then season well and cook over a medium heat until the leeks are soft. Stirring frequently. Remove from heat, cool completely

Line the shell with a baking paper and fill with beans. Bake blind for 15 minutes, then remove the paper and beans. Return the pastry shell to the oven and bake for 10 minutes or until dry and lightly browned. Set aside

Whisk together the eggs followed by the cream and milk. Strain into a jug and stir in the grated cheese. Season well with the salt and black pepper. Spread the softened leeks over the base of the pastry. Pour in enough of the egg and cream mixture to fill the pastry case to the rim. (To make it easier, half fill the tart and place on the bottom shelf of the oven. Pull the shelf out halfway, making sure the tart is still level, and pour in the rest of the filling.) Bake for 35-45 minutes until the quiche is set and golden on top. It should still have a slight wobble in the middle

Ayam Kalasan // Kalasan Style Chicken

2010-02-01T23:42:00.003+01:00

We spent our Christmas vacation in Indonesia with our family. On the way to Singapore, where we also stayed over two nights at my best girl friend's place, we had nine hours in Frankfurt before catching the next flight. We went to the city and it was so damn cold (-15C). We ended up wandering around in Frankfurt's latest shopping mall and meeting friends. I used to work together with her hubby and it's been 11 years that we didn't see each other. They moved to Frankfurt last October and when I knew it, I asked her to meet up.

Our flight to Singapore was delayed due to the weather and also overbooking. There even many passengers flying with children who had been waiting from the day before to get in to the flight. We could get our seats but then hubby offered ours for the parents and able to take the compensation and fly the next morning. Our names were called in the end. I thought they gave us the compensation money but they told us that we were upgraded to the business class. WOW.. what a nice surprise! Thanks to hubby actually. Arrived in Singapore and we didn't feel any jet-lag since we could sleep well. We did enjoy Jurong Bird Park so much and we're impressed by Singapore public transport system. The MRT, the subway, is modern, clean, comfortable and affordable.

Our stay in Jakarta was filled with family Christmas gathering and also with a one-week-Java-by-land, our family vacation. One week wasn't enough actually to discover 4 cities. I just put some pictures from our vacation to the net and I miss my family, friends and the good food by looking all of those pictures. One of our favorite menu was Ayam Kalasan, Kalasan style (fried/grilled) chicken which we had for lunch in Via-Via. I asked my aunty-mom for the recipe. I've never thought that it's so simple. Kalasan is located in the east of Jogjakarta.

Source: Lucia Bintoro

Ingredients:
8 pieces of chicken
150 gr palm sugar
3 cm ginger -- crushed
Tamarind pulp -- get the juice
Salt to season
Water

To grind:
6 cloves garlic
6 shallots (I substituted with onions)

Directions:
Wash the chicken pieces with salt and lime juice. Drain and wash again
Sauté the grind garlic/onion until fragrant. Add the chicken pieces, palm sugar, crushed ginger, tamarind, salt and water. Cook until the chicken is set over a small heat. You can fry or bake or grill. Serve warm immediately with steamed rice and vegetables

KBB Challenge #15: Mud Cake Cookie Sandwiches

2010-01-30T13:35:00.000+01:00

I'm happy that I decided to make this task. This kind of my dessert, all chocolate and I like the texture of the mud cake which reminds me of molten cake. Speaking of molten cake, I had the best one at Canteen, The Plaza 5th floor, Jakarta when I went home for Christmas vacation. It was served with vanilla ice cream and accompanied with a hot latte and sitting by the window of that Cafe viewing the busy street in Jakarta.

I made a half of recipe and reduced the sugar amount. Lucky me that I still have brown sugar. At the moment we in Caracas short of fresh milk and sugar (both white and brown) again. It's such a "wonder" how they always manage letting this happens since Venezuela has cows and sugar canes, so how come there's a shortage in fresh milk and sugar again? When I was still in Jakarta, hubby told me about the new regulations from Venezuela's President; two different kind of exchange rates and energy saving which sounds good theoretically and the other way around practically. Many hospitals have problem because they don't have generators while the power cut and worst, many patients are dead.

The making was uncomplicated but when I made the cookie dough I wasn't that sure since the dough was to crumby. I thought I missed something but after the kneading and rolling, it turned out good. These chocolate goodies are my therapy living in this difficult country. Some months to go and I should try to enjoy the rest of our time here in Venezuela.

Source: The Australian Women's Weekly: cupcakes, cheesecake, cookies. ACP Magazine Ltd. 2008 through KBB

Ingredients:
Chocolate Cookies

250 gr butter -- softened

330 gr firmly packed brown sugar (I reduced the amount to 220 gr)

2 eggs

450 gr plain flour

75 gr self-raising flour

50 gr cocoa powder
2 tbsp cocoa powder extra for dusting

Chocolate Mud Cake

150 gr butter -- chopped

100 gr dark eating chocolate -- chopped coarsely

220 gr caster sugar

125 ml water

2 tbs coffee liqueur (I used Rum)

150 gr plain flour
2 tbsp cocoa powder
2 egg yolks

Chocolate Ganache
80 ml cream
200 gr dark eating chocolate -- chopped coarsely

Directions:

Make Chocolate Mud Cake
Preheat oven to 170C/150C fan-forced. Grease two 20cmx30cm lamington pan then line with a baking paper, extending paper 2cm above edges of the pans

Combine chopped butter, chopped chocolate, sugar, water and liqueur in a saucepan. Stir over a small heat until smooth. Transfer the mixture into a medium bowl, cool 10 minutes

Whisk in sifted flour and cacao then egg yolks. Bake about 25 minutes. Cool cakes in pans. Using 6.5cm round cutter make 12 rounds from each cake. (I used a 15cmx15cmx4 cm pan)

Make Chocolate Ganache

Bring the cream to boil over low heat. Remove from heat and add the chopped chocolate, stir quickly until smooth. Refrigerate until spreadable

Make Chocolate Cookies
Preheat oven to 180C/160C fan-forced. Grease oven trays; line with baking paper

Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes. (My cookies are thicker than its written on the recipe but still crunchy)

Using 6.5cm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks

Finishing
Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies. Using heart template, dust cookies with extra cocoa

Vegan Chocolate Cake

2009-12-17T23:33:00.001+01:00

I didn't feel well the other days. I felt my throat aching and had a bit of temperature and the weather in Caracas was a bit strange, it was pretty cold in the morning then it changed to hot in the afternoon and windy then it dropped again in the evening. I'd drank a lot of hot lime juice with honey and tried to take it easy by lying on the sofa reading "Twenties Girl" by Sophie Kinsella which was ordered by hubby as my pressie. Lucky me that I was getting better yesterday since we'd invited some friends who had helped us during our no-car-time to credit them our thank you. I made my self easy by making a Vegetable Casserole and baking Vegan Chocolate Cake. It was a vegetarian dinner since one of our friends is a vegetarian. Everybody loved the food and were amazed when they knew that the cake is also vegan.

The vegetable casserole was my own recipe. I only mixed sliced leek, sliced carrots, sliced celeries, sliced button mushrooms in a oven-proofed bowl which I oiled with extra virgin olive oil and added tiny sliced garlics. For the sauce, I used white wine, sour cream (or thick cream or cheese cream will do), mustard and mustard seeds and seasoned well with salt, pepper and sugar. All together, into the oven and voila.. a healthy food is served.

For the vegan chocolate cake I used this recipe and very impressed with the result. I used unbleached raw sugar cane instead of sugar and reduced the amount almost to 50% from what it's written and dusted the cake with confectioner's sugar. The cake is heavenly good!

We're heading to Jakarta tomorrow for Christmas. I'm so happy going to my home town again and it makes me feel much better. The saddest thing is that it's gonna be our first Christmas without our beloved Oma and Opa. On the way to Jakarta we're gonna have nine hours in Frankfurt and we'll go to the city center visiting a Weihnachtsmarkt (Christmas Market) and try to enjoy the Christmas feeling in German way (Glühwein, Lebkuchen and cold) then we're gonna stay two nights in Singapore by a close friend of mine. On our 9th Anniversary we're gonna continue to Jakarta. We wish you all a Merry Christmas and happy Holidays.

Source: Whacky Vegan Chocolate Cake Recipe using Vinegar by Madhuram's Eggless Cooking

Ingredients:
1 1/2 cups Unbleached all purpose flour
3/4 cup sugar (I reduced almost 50% from the amount)
1/2 tsp salt
1 tsp baking soda
1/4 cup Dutch processed cocoa (I used Hershey)
1 1/2 tsp vanilla extract
1/3 cup canola oil (I used sunflower seed oil)
1 tbsp white distilled vinegar
1 cup cold water

Directions:
Preheat oven to 350F/180C for 15 minutes. Oil or grease a muffin tin or a 8-9inch pan

Combine well all dry ingredients and make a well in the center and add into it all the wet ingredients one by one. Mix until just combined. Do not over mix. It’s fine to have some lumps

Pour the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean. If baking cupcakes/muffins, check around 13-15th minute.

Eggless Cranberry Chocolate Muffins

2009-12-13T17:00:00.001+01:00

Last Wednesday hubby flied back to Maracaibo to get the document that we needed in order to get our car back and to make all the papers being legal. He didn't have his mobile because he was being robbed the day before on his way back to school. It happened at around 1pm and not too far from the school gate. The robbers were a young teenage boy and a (he guessed) 19 or 20 y.o. woman on a motorbike. I was so devastated that day because it was his second time being robbed. The first time was the worst one. Thanks God he was fine, nothing happened. That was why he took my mobile with him, so that we could communicate while I was home, not feeling so well. He took a 7.50am flight to Maracaibo and at 2pm he was back again in Caracas and was picked-up by one of our trusty taxi drivers then went directly to CICPC (Police Dept. for Investigation) but unfortunately nobody was there because they were attending a funeral of their colleague. Hubby came back home and kept trying to get information about the procedure how we could get our car back.

The next day, Thursday, he was being picked up again by our taxi driver and they went directly to the car park where our car supposed to be. All this things made me fuzzy and in order to calm me down I'd decided to bake something. I ended up to browse some eggless recipes because I didn't have some eggs that day and I'm so happy finding this lovely website. Through this site, I found eggless vanilla strawberry chocolate chip muffin but instead I used organic dried cranberries which I bought in Berlin last Summer. The first batch was too sweet for us, so that I reduced the amount of sugar for the second batch.

After I finished baking, I felt calmer and I gave hubby a call to check it out. Then he told me that he was in the car, our car. I couldn't believe it and I just happily scream! I was so proud of him, of us that we managed to get our car back after 7 weeks. He told me that two tools are gone but all is ok with the car. Thank you, GOD! Hopefully all is going smooth in January when we do a revision and change the document name into ours.

Adapted from Eggless Vanilla Strawberry Chocolate Chip Muffins at Parita's World

Ingredients:
1 1/2 cups all purpose flour
1/2 cup sugar (I used less than 1/2 cup)
1/2 cup yogurt (I used more than 1/2 cup low fat strawberry yogurt)
1-2 tbsp milk
1 tsp baking soda
2 tsp baking powder
1/4 cup butter at room temperature
2/3 cup strawberries (I used organic dried cranberries)
1/2 cup chocolate chips (I used 60% dark chocolate chunks)
1 tsp vanilla extract

Directions:
Preheat the oven to 180C. Line the muffin tin with paper cups

Sieve the flour, baking soda and baking powder together. Set aside

In a mixing bowl, cream the sugar and the butter. Add the yogurt, combine well. Add the dry ingredients into the yogurt mixture along with the milk little by little then combine well. When you think, you still need more milk for the mixture, add it. Add the vanilla extract, dried cranberries, chocolate chunks then stir well using a wooden spatula. (When you use fresh chopped strawberries, do not over stir otherwise the strawberries get mushy)

Pour the batter into each muffin 3/4 full. Bake for 25-30 minutes or until set

Bakso // Meatballs

2009-12-11T18:36:00.001+01:00

I'm counting the days until Christmas Vacation to Jakarta. 7 days to go. I can't hardly wait to be in my hometown again. We're gonna spend our Christmas with my (big) family there and attend two baptism and go on Java-tour with our parents. So excited! The sad thing is only that it's gonna be our first Christmas without our Opa and Oma.

Every time I'm going home, I make a things-to-do-list, things-to-buy-list (more to condiments) and things-to-eat-list and eating meat balls is always on my list. This recipe below is the one I always use every time I crave for meat balls.

Here to view this recipe in Indonesian.

Ingredients:
Meatballs
500 gr minced beef
2 tbsp garlic powder
1 tsp baking powder
2 tbsp tapioca starch
Ice cubes
Salt, pepper to season

For broth
Beef soup bones or chicken wings
Water
Garlic - crushed or thinly sliced
Salt, pepper to season

Directions:
Combine well minced beef, garlic powder, salt and pepper then process it in a food processor or chopper until smooth

Transfer to a bowl then add tapioca starch and baking powder to the minced beef. Let the mixture in a bowl filled with ice cubes. It helps the meatballs stay chewy. When you don't have ice cubes, put the mixture in a freezer

Prepare the beef broth by boiling all ingredients

Take the beef mixture out of the freezer. Using two small spoons make some balls out of it then add to the simmered beef broth, not boiling. When the balls float to top, it mean, they are ready. Drain and transfer into a bowl filled with cold water or ice cubes. Serve with noodles, chili sauce, soy sauce and lime juice

Easy Orange Muffin

2009-12-10T13:51:00.001+01:00

The best thing in the world can happen to you is when you meet new friends and get along with them so well. It makes you even happier when it happens while you're away from your birth country. The Indonesian community in Caracas is small and most of them are Indonesians working at the Indonesian Embassy and their families. During our stay in Caracas I've met 3 new girl friends; Sari, who lives in Mexico City now, and I first met in 2007 then Ita at a farewell party of a diplomatic staff at the Indonesian Embassy in November 2008. It was surprising when we found out that we have the same circle of friends and through her, I've got to know Dian last November. From a coffee morning then we meet more often. I think it's because we're on the same boat living in this not-so-easy-country. We strengthen each other from small problems to big ones. I'm so happy having them as friends.

I made these muffins at Dian's when we had cooked together. We made Indonesian fragrant rice (Nasi Uduk), potato patties (Perkedel Kentang), spicy honey lime grilled chicken, vegetable patties (Bala-bala). It was fun cooking and after having lunch together. The plate I used here belongs to Dian.

Ingredients:
150 gr self-raising-flour
100 gr sugar
175 gr butter at room temperature
3 eggs at room temperature
Fresh orange juice from 3 oranges

Directions:
Grease a muffin tin
Beat the sugar and the butter until creamy. Add the eggs one by one and combine well at each adding. Add the orange juice, combine well
Fold in the flour and combine well using a wooden spatula. Pour the batter into a muffin tin. Bake at 180C for 20 to 25 minutes or until set

KBB Challenge #14: White Bread

2009-11-30T12:30:00.002+01:00

I didn't do this month's task in time. Butter was first problem since it was difficult finding any at the (super)markets then there was a short of sugar (again). After that the eggs seemed gone from the markets. And when I'd already had all the ingredients, I had some errands to do and suddenly had more appointments. The case with our car has not finished yet. We still don't know where our car is. Anyway, I finally found time making this task Saturday in between of two parties.

The making procedure was fine but unfortunately the result wasn't good. My buns are too hard. I think the yeast I used wasn't good since I always have failed results with all recipes calling for yeast. I regret that I didn't do this task in time so that I don't have time to repeat it.

I used 200gr flour and didn't use powdered milk, instead I replaced the water with milk. The dough didn't pass the windowpane test and the proofing failed too.

Source: The Bread Baker’s Apprentice by Peter Reinhart, 2001, page 265-267 through Klub Berani Baking

Ingredients	Baker’s Percentage
Bread flour	100
Salt	1.8
Granulated sugar	7.7
Powdered milk (Dried Milk Solid)	6.2
Instant yeast	1
Egg, slightly beaten at room temperature	7.7
Butter, room temperature	7.7
Water	62.8

Directions
Mix together the flour, salt, powdered milk, sugar and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter and water and mixt with a large metal spoon (or on low speed of the electric mixer with the paddle attachement) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (if the electric mixer, the dough should be clear the side of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test and register 80oF. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap

Ferment at room temperature for 1.5 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature)

Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to res for about 20 minutes

Shaping. For loaves, shape like rolling a Swiss roll but pinch the crease with each rotation to strengthen the surface tension. Pinch the final seam closed with the back edge of your hand or with your thumbs. Lightly oil two 8.5 by 4.5-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hot dog buns, shape into a pistolet without tapering the ends. Transfer the rolls or buns to the sheet pans

Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until nearly doubles in size

Preheat the oven to 350oF for loaves or 400oF for rolls and buns. Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the center and rub a little vegetable oil into the slit

Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180oF in the centre. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should be golden. The internal temperature of the loaves should be close to 190oF, and the loaves should sound hollow when thumped on the bottom

When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving

Apple Chocolate Cake

2009-11-27T03:02:00.001+01:00

Our patience has been tested with the Venezuelan bureaucracy (again). We've been trying to make legal all documents and papers from our car since 2005 but until now it's been going so slow. The worst thing is that we even don't know where our car is. The CICPC in Caracas, Venezuelan investigation corp, has taken it from us but the funny thing is that they'd written on a protocol that they have found it somewhere to give an impression that they DO work. OH Please!

The story begun in the beginning of 2005 when we wanted to renew our car's revision and were being told that we couldn't do that since our car appears as a stolen car. We bought it in December 2004 and are the fifth owner. We never thought that our car is a stolen one because we signed the contract in a notary office. We questioned around how we fix the problem. But it wasn't easy finding right information. Even some lawyers told us that it wasn't easy and we should pay to fix this matter. First we didn't want to but in the end we did it. Unfortunately the paying wasn't worth at all because our car keeps appearing on the list. We went to CICPC to talk to the man who received the money but he doesn't work there anymore. That day was the day the took our car. They told us that we had to go to Maracaibo where the first owner did her announcement that her car was being stolen in 2000 but she sold it in 2002. Only two thing are possible: She found the car but never took her announcement back or she committed an insurance error. To be able to go to CICPC Maracaibo we needed an expertise. They told us it will take us ages to get it. If we want to get in within 3 months, we have to pay. We did again by buying their boss a bottle of whiskey and a Manchego cheese. We got the expertise and with this we went to Maracaibo, first to CICPC and then to crown attorney because only the attorney can give us an expertise to erase our car from the list. Until now we haven't get it - hopefully, yet and we even don't know where our car is. All of these things are such a pain in the **s.

I'm so sorry when my posting sounds so cynical and it might give you impressions that I'm not enjoying my life here. I do enjoy living here, traveling around the country but unfortunately many things, even small things, get me on my nerve not to mention the high crime. Venezuela does have beautiful things and one of them is their best cacao. Luckily we have 3 weeks more to go until our Christmas vacation. We're going to Jakarta. I realize that I do need a distance (again) from Venezuela to recharge my energy. The sad thing is that it will be our first Christmas without our grandparents.

Source: Passion Chocolat by Christelle Le Ru

Ingredients:
175 gr unsalted butter
175 gr sugar (I only use 100 gr)
175 gr flour
100 gr dark chocolate chips (I use 120 gr chocolate chunks)
1 tbsp baking powder
1 tsp vanilla essence
3 eggs -- separated
Pinch of salt
3-4 apples
2 tbsp drinking chocolate powder

Directions:
Preheat oven to 325F (160C). Grease a 20cm/8inch square baking tin. I use a round tin

Mix the sugar with the melted butter and the vanilla essence until creamy. Beat int the egg yolks, mixing well between each addition. Beat in the flour and the baking powder and mix until well combined. Fold in the chocolate chips/chunks

Whisk/Beat the egg whites with a pinch of salt until firm. Delicately fold into the batter

Peel and cut the apples into chunks. Mix into the batter and pour into the prepared tin. Bake for 4o minutes or until a fine skewer or a toothpick inserted comes out clean. Transfer to a serving plate and dust with drinking chocolate powder before serving

Chicken Korma

2009-11-17T00:24:00.011+01:00

We went to Germany for the first part of our last Summer vacation. The departure day was such a long day. It begun with a drug control by the Venezuelan National Guard officers, who mostly doesn't know how to be polite. We had to queue for more than one hour because their control was so lame and inefficient. While queuing for check-in, I received a text from my brother in Jakarta who told me that our beloved Oma passed away. I cried out loud because it was so sudden. Lucky me that I had met her last March. After another long queue at the Immigration, we made it to be at the departure gate but TAP called my name out and told me that I had to go down, to the luggage storage because they suspected something inside my luggage. It was such pain in the a** since they had already checked it. Down stair was another queue. Finally we boarded and waited for taking-off. After 45 minutes waiting, the captain told us that there was a technical problem so we had to wait. Hours went by without knowing what was going on and TAP couldn't tell us too. What a big help! At 7pm they even brought us our dinner and then the captain told us that our flight couldn't take off that evening because the Venezuelan National Guard found three passengers having drugs. We had to get out the plane, got through the immigration again and waited the TAP buses which took us to Gran Melia, Caracas. What a long tiring day!

The next day, TAP still could tell us whether we could fly or not. We would rather stayed at our own apartment but because of the lack of information, we had to stay at the hotel. Lucky us that we had our hand luggage with us, at least we could had fresh ropes. After a long wait and some phone calls to the car rental, booked hotel and a friend in Frankfurt finally at 1pm all passengers had to gather and we went to the airport. After the immigration checking, we got inside the same flight and finally we could take off. We arrived in Lisbon the next morning safe and sound but again we had to wait 2 hours for the next flight because TAP personals didn't arrange our seats at the 7am flight even though they knew about the delay. At 12 noon we arrived in Frankfurt but our luggage didn't. Thanks to Lufthansa, they organized to send it as soon as they have it. Got our rented car and off to the hotel.

Our vacation was super duper good hence the departure day. We enjoyed Germany so much and are happy to be back again July 2010. We made a round tour: Frankfurt - Berlin - South Germany via Karlovy Vary in Czech Republic. In Berlin we visited our favorite places where we used to go, one of them was Tagore Indian Restaurant. Our favorite one and is located where we used to live.

Vegetarian dish and spiced tea (in Berlin they call it Yogi Tee) are a must to me. Tagore has good food with good price. When you happen to visit Berlin, you should try this restaurant. Speaking of Indian food, I always failed make it from scratch. The result wasn't tasty as I think suppose to be but with this chicken korma, I'm pretty satisfied.

Adapted from Favorite Everyday Dinners

Ingredients:

500 gr chicken breast fillet
1 onion -- sliced
1/2 cup plain yogurt
1/2 cup thick cream
1/2 cup ground almonds
1 cinnamon stick
1 tbsp ghee or oil

For garnish
Toasted silvered almonds
Fresh coriander leaves or mint leaves

To grind
1 medium size onion
2 cloves garlic
1 tsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp cardamom seeds
Large pinch cayenne pepper

Directions:
Cut the chicken breast fillet into cube and place in a bowl. Put the grind spice mixture, combine well to coat and marinate for at least 1 hour

Heat the ghee or oil in a saucepan, add the sliced onion and cook over low heat until soft. Add the chicken mixture, cook and stir constantly until change color. Add the yogurt, cream, ground almonds and cinnamon stick, stir and combine well. Reduce the heat and simmer, stir occasionally. Add a little water if the mixture becomes too dry. Season to taste, serve warm immediately with Basmati rice and garnish

KBB Challenge #13: 2nd Anniversary Celebration: Simple White Cupcake with Cream Cheese Frosting

2009-09-30T16:35:00.003+02:00

I read KBB's homework while I was backpacking in Colombia. This time we're celebrating KBB' second anniversary and there are two contest to be taking part in. The first one is (cup)cake or muffin decorating contest and the other one is photo contest. Some baking and cooking ideas had popped up into my mind since then. It was so funny how I found my mind sometime jumped from one idea to another ideas when we were in a café having a cup of coffee while I was writing my travel diary or reading a book or even while during our trekking or sitting in a bus. I think it just because I don't want to miss participating, even though I know that I won't win. But hey, taking part counts the most, doesn't it?

Colombia was GREAT! The country, the people, the infrastructure, the public transports..all just super and the important thing was that we felt so safer there than in Venezuela. So people, I tell you, whether you are a fan of Latin America or not, never skip Colombia from your travel list. I'll write about Colombia on my next posting.

Back in Caracas on Tuesday at 11am after a 12 hours bus drive from San Cristobal to Caracas and some hours before to reach Cucutá, a border city between Colombia and Venezuela, I still didn't know what to make. And I'd decided to make simple white cupcakes and made a trier, I can't make a nice swirl, then frosted them with cream cheese frosting. Since I don't want to use food coloring, so I just decorated the cupcakes with organic dried cranberries and fresh Ixora from our balcony. Happy Birthday, KBB! All the best!

Simple White Cupcakes

6-8 cupcakes/muffins

Source: All Recipes

Ingredients:
3/4 cup self-raising-flour
1/2 cup white sugar (I used less than 1/2 cup)
1/4 cup unsalted butter at room temperature
1 egg
1 tsp vanilla extract (I used 1/2 tsp vanilla sugar)
1/4 cup milk

Directions:
Preheat oven to 350F (170C). Grease a cake pan and flour or line a muffin pan with paper cups
In a medium bowl cream the white sugar and the unsalted butter. Beat in egg then add the vanilla. Add the flour to the creamed mixture, stir well. Stir in milk until the batter is smooth. Pour or spoon the batter into the prepared pan
Bake for 20 to 25 minutes or for cake then 30 to 40 minutes. It's done when it springs back to the touch

Note:
When you use all purpose flour, add baking powder (3/4 cup flour, 1 tsp baking powder)

Cream Cheese Frosting

Ingredients:
1/2 cup of butter (1 stick) at room temperature
8 oz of Phily cream cheese (1 package) at room temperature
2 - 3 cups of powdered sugar
1 tsp vanilla extract

Directions:
With an electric mixer, mix the butter and cream cheese together about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing

Add the vanilla extract, mix well. Slowly add the powdered sugar and keep adding until you get to desired sweetness

KBB Challenge #12: Soufflés au Fromage // Cheese Soufflés

2009-07-31T23:18:00.000+02:00

I didn't have problem doing this 12nd task of Klub Berani Baking (Indonesian Baking Club) nor finding the ingredients. I used Gouda and Perico instead Cheddar and Parmesan. I also liked the textur, so soft and cheesy but one thing that stressed me out was the taking-picture-part. I already prepared the settting, the location, the dish ware, the background et cetera..et cetera.. but the souffles are deflate so quickly, I think after less than 5 minutes. I used a tea cup and two jumbo ramekins. I was able making 4 pictures of a tea cup and I half baked the jumbo ramekins, so when they got deflate, I put them back to the oven and they still risen. Next time I'll add smoked ham, more chives or a pepperoncini-basil-cocktail and more mustard.

Source: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003 through Klub Berani Baking

Ingredients:
100g unsalted butter
½ cup plain (all-purpose) flour
300ml milk
1 cup grated cheddar (I used Gouda)
2 tbsp freshly grated parmesan (I used Perico)
½ tsp Dijon mustard
Pinch of cayenne pepper
4 eggs -- separated

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

Mie Ayam Jamur Pangsit // Noodle with Sweet Chicken and Mushroom Stir Fry and Won ton Soup

2009-07-28T23:04:00.002+02:00

We spent our long weekend in Hato Piñero in Los Llanos, Venezuela's plains. Hato means ranch in English. Llanos music (musica llanera) belongs to Venezuela's most authentic music and it contains of a harp, a cuatro (a four-string small guitar), a marracas (rattle). We have known four Hatos but Hato Piñ ero is our favorite so far; the price is still reasonable compare to other Hatos, the rooms are clean, the food is super, the excursions are great and the people are so nice. It was our third time spending a Caracas-hide-away in this Hato.

The landscape was greener than the last time we were there. Both seasons - dry and rainy season - have its own scenery. During the dry season you might see more animals then during the rainy season.

We drove back to Caracas after having our lunch in Hato and arrived at 8pm at home sound and well. The first thing we did was checking our plants in our balcony. Unfortunately one plant looked so dry and was desperately in need of water. The concierge might have forgotten to watering it. I uploaded the pictures after and I - also hubby - wasn't satisfied with the result of Sony Alpha 200. I have been complaining since the day I use this camera and even more when we were in Hato doing bird watching. Sony A200 couldn't focus as quickly as Nikon D80. All pictures are dull and flat even though the sun shone. If my hubby was complaining, so it should mean something since he's not a Mr. Complain like me.

The next morning was cloudy and lucky us that the plant is getting better. The cloudy morning made me feel preparing noodle with sweet chicken and mushroom stir fry. You might find the recipe is complicated by reading this but it's all worth it, my guarantee.

See Pepi's version for a pesco vegetarian version.

Ingredients:
3 egg noodles
1 tbsp Indonesian sweet soy sauce
1 tbsp chicken oil
Salt and pepper to season

Sweet Chicken and Mushroom Stir Fry
150 gr button mushrooms -- washed, cut in vier pieces
300 gr chicken meat
3 cloves garlic -- crushed, sliced
3 cm ginger -- crushed, sliced
2 tbsp oyster sauce
2 tbsp Indonesian sweet soy sauce
1 tbsp soy sauce
75 ml chicken broth
Sliced onion springs
Chicken oil
Salt and pepper to season

Won ton Soup
For Broth:
1,5 l water
2 pieces chicken thigh -- set aside the skin
4 cloves garlic -- crushed
Salt to season
Sliced spring onions

For Won ton:
Won ton papers
Minced pork (You can use minced meat or fish or minced chicken or shrimp)
1 clove garlic -- crushed, minced
2 tbsp Ngo Hiong
Salt and ground white pepper to season

Chicken Oil
Vegetable oil
Chicken skin
2 cloves garlic -- crushed
2 cm ginger -- crushed

Directions:
Chicken Oil
Fry the chicken skin with the crushed garlic and ginger. Set aside

Chicken Broth
Add the water in a pot, add salt and crushed garlics. Boil the chicken thighs in until cook. Take out and when they're cool enough, get the meat. Put the bones back into the broth

Sweet Chicken and Mushroom Stir Fry
Put 2 tbsp of chicken oil in a pan. Add the crushed garlic and ginger, sauté until fragrant
Add the button mushrooms and chicken meat, Indonesian sweet soy sauce, soy sauce, oyster sauce, sliced onion springs and the chicken broth. Season well and cook until set

Won ton Soup
Combine the minced pork with Ngo Hiong, salt, pepper and the crushed garlic. Steam for 10 minutes
In each won ton paper, put 1 tbsp of filling in the center. Take the four corner to the middle, press a little bit in the middle. Boil in the chicken broth over a low heat for 1 minute

Serving
Boil the egg noodles in a pot until soft, drain
Add the Indonesian sweet soy sauce, chicken oil. Season well and toss. Put into individual serving bowls, add the sweet chicken and mushroom stir fry and sprinkle with sliced spring onions. Serve immediately with won ton soup

Marbled Matcha Chocolate Cake

2009-07-22T01:58:00.003+02:00

We spent a wonderful sunny weekend in Los Roques, Venezuela's archipelago National Park. Me and a friend of us had organized for this weekend getaway. Surprisingly it was so hard to get flight tickets and a place to stay. I did contact some inns but only one gave us a response. I also contacted three travel agents; one is independent travel agent, one is a big travel agent and pretty famous among the foreigners here and the last one was recommended by a friend. The independent one kept us to wait in vain, the person in charge in the second travel agent was very slow and I was the one who gave him a call and he was difficult to reach and never turned my calls. Lucky us that the third one could book us flight tickets and an inn - unfortunately not the one we want. It was very stress fulled organizing this travel. We're in Venezuela and Los Roques is also in Venezuela but it was easier booking a place to stay and flight to Bali from Jakarta even though I'm in Venezuela. But all difficulties and also a 3-hours-delay were paid when we arrived there and saw the blue sky and the intense color of the beaches. We enjoyed our stay and International atmosphere there, which is very rare in Venezuela.

Monday I met a friend for lunch and after that we wanted to do a little shopping around where she lives. There I found a Japanese supermarket in Caracas close to my favorite kitchen shop. I checked the supermarket and found what they sell. First I found matcha powder then wan-tan papers and also tofu. YAY! I was over moon. I browsed some matcha cake recipes and found some yummilicious recipes, one of them is Chocolate Matcha Bundt Cake. Since I don't have a nice bundt pan, I made it as muffins. I also used self raising flour which I have to use before we leave on vacation. These swirls are so good and they don't even need a frosting. A worth to try

Source: Bakerella

Ingredients:
Chocolate Mixture
1 1/2 cup all-purpose-flour
1/2 cup Dutch processed unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp salt

Matcha Mixture
1 1/2 cup all-purpose-flour
2-3 tbsp matcha powder
1 1/2 tsp baking powder
1/2 tsp salt

Note: Omit the baking powder and salt when you use self-raising flour

Wet Ingredients
3 cups sugar (I used only 2 cups)
3 eggs at room temperature
1 cup unsalted butter at room temperature
1 3/4 cup milk at room temperature
1 tsp vanilla (I didn't use)

Directions:
Preheat oven to 325F. Grease a bundt pan for 10-12 cup or muffin tins and flour or cocoa

In a bowl, combine the dry ingredients for chocolate mixture. Set aside. Do the same with the dry ingredients in a separate bowl

Cream the butter and the sugar. Add the eggs, the milk and the vanilla (if use), combine well and divide the creamed mixture evenly into each dry ingredient mixture. Mix well each chocolate and matcha. Drop alternating spoonful of each mixture into a bundt pan or muffin tin about 3/4 full. Use a knife or a wooden stick to make a marbled effect once or twice time. Bake for 1 hour and 15 minutes or until set

Bolu Pandan // Pandan Cake

2009-07-17T02:54:00.001+02:00

It supposed to be dry season in Caracas but it has been chilly and rainy and I've been struggling with flu. Last week hubby was ill then now me. No fever nor bad headaches nor running nose anymore but still coughing. Lucky me that I don't have to teach, so I just take it easy these days - YES, I'm counting the days until the summer vacation..woohooo...

Unfortunately I don't have books to read anymore - can't wait to be in Germany to buy books I have on my book list -, I stayed on sofa, watching telly and films, covering my self with a warm soft blanket and with a shawl around my neck. suddenly craved for a cake with cheese topping, just like I used to eat in Jakarta. For the cake itself it can be pandan cake, chocolate cake or mocha cake, spread with cream then top with grated cheese. Heaven! The recipe I used is Steamed Pandan Cake by Budi Sutomo.

Source: Budi Sutomo

Ingredients:
250 gr plain flour
150 gr sugar (I only used 80 gr)
150 ml coconut milk
5 eggs
1/2 tsp salt
1/2 tsp pandan essence

Directions:
Preheat oven to 350F or 180F
Beat the sugar, eggs and salt until stiff
Add the flour bit by bit and combine well using a wooden spatula. Add the coconut milk and pandan essence, combine well. Transfer the batter into a lightly greased baking form, bake for 20 minutes or until set. If you want to steam, it takes 30 minutes

Note:
You can change the pandan essence with vanilla or mocha or chocolate

Espresso Brownies

2009-07-13T04:42:00.001+02:00

Summer vacation is getting closer. Last Friday was my last working day and hubby's is in the end of this month then we're gonna spend our vacation in Germany for 2,5 weeks and the rest of time in Colombia or Venezuela (well, three places are still on the places-to-visit-list. We can't wait until the vacation finally comes but we're also sad because some friends are living Venezuela since they finished their working contracts. Friends come and go and next year will be our turn. I think this is all part of expatriates life in a globalism world.

July also means party from School-end party, farewell parties, Volleyball-end-season et cetera and I think that I'm getting old. My body was cracked after two nights partying. Friday night we went home at 2am and Saturday at 4am. Even though I slept hours today, I do still need some more rest. Some years back I'd done it almost everyday starting from Wednesday. Oh well, those wild years are gone now.

The first time I saw this recipe at Ruri's, I wanted to try it out but unfortunately there wasn't any butter (imported or local product) at that time at the supermarkets. Because I think two important things making brownies, good quality of chocolate and butter. Since the end of June the butter is starting to come again on the market.

Source: Brownies by Linda Collister through Rachmach Setyawati through Rury @ Just a Thought

Ingredients:
230 gr good quality plain chocolate (I used 240 58,6% dark chocolate) -- melted, set aside
115 gr butter
300 gr caster sugar (I used 200 gr)
5 large range eggs -- lightly beaten
4 tbsp strong espresso at room temperature (I used 8 tbsp)
70 gr plain flour
70 gr good quality Dutch processed cocoa and extra for dusting

Directions:
Preheat oven to 350°F or 160°C. Line a 20x20x4 baking dish with a parchment paper or lightly grease and dust with cocoa powder

Beat the butter and caster sugar until smooth. Add lightly beaten egg, combine well then add the espresso, mix well

Sieve the plain flour and the cocoa powder over the egg batter. Combine well then add the melted chocolate. Stir well and pour into the prepared baking dish. Bake for 30-35 minutes or until done

Nasi Goreng Jawa // Javanese Style Fried Rice

2009-07-01T22:04:00.001+02:00

I had a left-over of Soto Ayam Madura and I didn't want to throw the chicken pieces away. So I came up to use it for Nasi Goreng Jawa. This recipe I use again and again and I sometime use rice noodle instead of rice and voila.. you'll have Javanese style fried rice noodle. I served my nasi goreng with shrimp crackers I directly imported in my luggage from my last going-home-trip and also with corn fritters.

Adapted from Sajian Nasi Lengkap Indonesia

Ingredients:
600 gr cooked rice
2 tbsp Indonesian sweet soy sauce
1 tomato -- diced
100 gr cabbage -- sliced
3 eggs
Chicken breast fillet (optional)
Spring onion -- sliced (I prefer sliced parsley)
Salt and pepper to season
5 tbsp vegetable oil

To grind:
4 cloves garlic
1 onion
4 candlenuts
Chilies to your desire

Directions:
Use a fork to separate rice grains
Beat the eggs, season well. Heat 1 tbsp vegetable oil, make scramble egg. Set aside
Fry the chicken breast fillet and when it's cool enough, shred. Set aside
Heat the oil then sauté the grind paste until fragrant. Add diced tomatoes and sweet soy sauce, cook until the tomatoes dry. Add shredded chicken, scramble egg, sliced cabbage, sliced parsley and the rice noodle. Combine well, cook over a small flame until cooked through. Serve warm immediately

Note:
You can use 1 package of egg noodle or rice noodle instead of rice. If do, soak the (rice) noodle in hot water and then drain well

Muffin Wilton

2009-06-20T01:48:00.001+02:00

Wednesday 24th is a national holiday here in Venezuela. I think a national holiday to celebrate the Carabobo battle..but wait, or *thinking* to celebrate Simon Bolivar's birthday? I always mix up these national holidays because one is June 24th and the other one is July 24th. It also happens to the Venezuelans, so I think I should not be ashame *wink*. Lucky us because the school made Monday and Tuesday as holiday which means a long weekend. We're going to Bocono in Trujillo which is part of Venezuelan Anden. Since we have a wedding invitation this Friday evening then we're off very early on Saturday.

This morning I've baked some chocolate muffins to accompany us. The recipe I've got from Dita at Yummy!. When I read the recipe three days ago, I tried it out right away. I reduced the amount of the sugar to 50% and used brown sugar. The result was perfect and the textur was still soft the next day and become our favorite muffins. Perfect for coffee/tea time and also for breakfast.

Short explanation to the book I'm reading. This is a novel by Pramoedya Ananta Toer, one of the best Indonesian authors and one of my favorite author. The title in Indonesian is Gadis Pantai, the Girl from the Coast. A friend of us gave me this book in Spanish. I first read this novel some years back in 2004. The novel tells the story of a beautiful young woman from a fishing village who finds herself in an arranged marriage with a wealthy aristocrat then forced to leave her parents and home behind, she moves to the city to become the 'lady' of her husband's house. Reading this book made me cry yet angry to the unfleksible culture which makes women become only an object.

Anyway, I have to go packing some stuff for our short holiday then getting ready for the wedding party. Lucky me that I already know which dress and shoes to wear tonight.

Source: Ruri through Dita
Original Recipe by Ibu Dinie, Wilton Cooking Class, Fatmawati Jakarta

Ingredients:
350 gr all purpose flour
25 gr milk powder (I skipped)
230 butter
110 cc water (I used milk instead)
4 egg M size
300 gr sugar (I used only 150 gr brown sugar) Note: if you want to make savory muffin, use less
1 tbsp vanilla extract
8 gr baking powder
50 gr or more chocolate chips or chocolate chunks or your favorite one, such as smoked ham, cheese

Directions:
Melt the butter, milk or water and sugar until well combined
Combine the flour and the milk powder (if used) in a mixing bowl, pour the hot melted butter mixture slowly and blend using a medium speed until well combined and luke warm
Add the vanilla extract, combine again. Add the eggs, one by one and combine well
Add the baking powder, combine well then fold in your favorite adding (chocolate chips or chocolate chunks or your favorite one), and left some for topping. Combine well. Pour into muffin tins, top with left chocolate chunks and bake for about 20minutes at 200

Vegetable Risotto

2009-06-18T02:45:00.000+02:00

I wasn't doing fine yesterday. I had a bad headache from the other night and I think it was from the weather. Caracas is too hot in the last days. We have actually rainy season but it had only rained four times in May. The next day the headache wasn't gone yet and this time accompanied with a bit problem with my stomach. I felt so weak after throwing-up for some times and I called off sick for not being able to teach. Thanks God that I'm doing much better today and even away much better after a little shopping *wink* Sometimes you don't realize how important is being healthy. You just start to think every time you're sick.

I felt like rice and something vegetarian, so I came up with this vegetable risotto for our lunch. While cooking, I put Lily Allen. This is my good-mood music nowadays beside Lady Gaga. A big cup of hot tea and a good-mood music is a my-way combination to be ready to kick the day.

The school will be closed tomorrow and Friday due to a suspicion of Swine Flu. Unfortunately they have suspected in a class where I teach. We do hope that it is wrong because until now there hardly any news about this flu in Venezuela. Please do tay healthy, amigos, every where you are.

Ingredients:
2 cups of arborio rice
2 carrots -- sliced
1 cup of frozen peas and corns
1 onion -- sliced
3 cloves garlic -- thinly sliced
1 cup dry white wine (You can substitute with water or apple juice)
3 cups water or ready to use vegetable stock
1 tbsp butter
2 tbsp extra virgin olive oil
Salt, pepper to season

Directions:
Heat the butter and the olive oil then fry the onion and the garlic until fragrant
Add the rice, combine and well coated. Pour the wine and cook until the wine is absorbed
Add the vegetables, turn the flame, add the water and stir well until the rice is set. Season well and you can add sour cream and Parmesan cheese if you desire

Chunky Nuts and Chocolate Cinnamon Cookies

2009-06-11T14:35:00.001+02:00

When I saw these cookies at Vania's, I bookmarked the recipe right away. She's one of foodie bloggers who always make beautiful photographs. I always like her fresh ideas which make me do enjoy her photographs. I sometimes just don't feel right with my photos and I do feel that I need new fresh ideas. The problem is that the idea doesn't come right away every time I need it. Just like when I took some shots of cookies I'd baked yesterday evening, I was blank! I didn't want to use milk, tea/coffee and ribbon as properties, I wanted something different but oh well I was totally blank. So I came up with a box and presented these yummy cookies as a present and I put some of bougainvillea, fresh picked from our balcony then made some shots. Along the way, I came up with an idea using some tiny plates for the second part and I used only a parchment paper as a background for the third part. From almost 35 shots, I only use some.

This time I would like to send my kudos to all foodie bloggers, keep cooking, baking and food-ography-ing and please DO respect our work by not stealing our photos.

Adapted from Martha Stewart's Cookies through Our Family Favorite Recipes
Makes 20 - 24 cookies

Ingredients:
1 cup all-purpose-flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp best quality Dutch processed Cacao
37,5 gr unsalted butter at room temperature
1/4 cup creamy peanut butter
less than 1/2 cup brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup chocolate chunk of 60%
1/2 cup chopped peanuts, walnuts and almonds

Directions:
Preheat oven to 350F. Lay a cookies tin with a parchment paper

Combine well the flour, salt, baking soda and cacao. Set aside

In a mixing bowl, combine the butters then blend well for about 2 minutes. Add the sugar, mix again for about 2 minutes. Add the egg, combine well. Gradually add the flour mixture, mix until just combined. Fold in chocolate chunks, chopped nuts and pure vanilla extract until well combined. Refrigerate dough until slightly firm, 15 minutes

Roll dough into balls. I used Vania's trick by using a 1-tbsp-measuring-spoon. Place each ball on a prepared baking tin with 2 to 3 inches space in between. Flatten slightly. Bake for 13 minutes (I did for 15 minutes), rotating sheet halfway through. Transfer cookies to wire racks to cool. Cookies can be store in airtight containers at room temperature up to 3 days

Semur Daging Cincang // Minced Beef Cooked in Thick Soy Sauce

2009-06-08T23:30:00.001+02:00

The word Semur is adapted from word Smoouur, a typical dish of the Netherlands which contains meat or chicken. But then, the local Indonesians also adapted it and it became local dish. The famous one in that time (about 19th century) was Semur Betawi (Jakarta Style Beef Cooked in Sweet Soy Sauce) and I think it's still famous until now.

You should use best quality of beef meat for the best result. I always replace the meat with minced meat when I don't have much time to spend in the kitchen. There are several recipes of Semur, some calls for tomato paste, some calls for candlenuts (especially Javanese style Semur).

Ingredients:
200 gr minced beef meat
300 ml water
2 tbsp Indonesian sweet soy sauce
2 carrots -- sliced
1 tomato -- sliced
Salt, pepper and fresh grated nutmeg to season
Vegetable oil

To grind:
1 big onion
4 cloves garlic

Directions:
Combine the minced meat with salt, pepper, grated nutmeg and roll to make some balls
Heat the vegetable oil. Sauté the grind spice until fragrant. Add the meat balls and cook through over low heat. Add the sweet soy sauce and water, season well with salt, pepper and fresh grated nutmeg. Add sliced carrots and tomatoes, cook again until the sauce is thickened

KBB Challenge #11: Onbitjkoek - Dutch Spiced Cake

2009-05-31T16:37:00.002+02:00

Onbitjkoek contains two words, onbitj means breakfast and koek means cake. This spiced cake is normally served for a breakfast in the Netherlands but it's also a good choice for acompany your coffee or tea. This typical Dutch spiced cake also belongs to Indonesian culinary for a historical background for both countries.

My grandma used to bake this yummy spiced cake for us among other in order to keep up Dutch culture in her family and also to introduce us about this culture. It's been ages that I haven't eaten it. I never thought baking this cake but thanks to Klub Berani Baking, Indonesian Baking Club, for this month's baking task.

I used chopped almond instead of Pine nuts/Java almonds and used raw brown sugar made of sugar cane. I really like its taste, nutmeg, clove and cinnamon are a great combination. I had it with a big cup of hot jasmine tea directly imported from Jakarta.. a perfect combination which brought me back to my Jakarta days.

Source: Klub Berani Baking

Ingredients:
125 gr palm sugar/brown sugar
5 egg yolks
3 egg whites
125 gr flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
50 gr pine nuts/Java almonds (I used almonds) -- chopped

Directions:
Line a loaf tin with a parchment paper then grease and floured
Combine the flour, ground cinnamon, ground nutmeg and ground clove it a bowl
In a mixing bowl, put palm/brown sugar, egg yolks and egg whites. Using an electric mixer, beat until pale and well combine. Add the flour mixture, combine well using a wooden spatula
Pour the batter into a prepared tin. Bake in a 350F. In the first 20 minutes, spread chopped almonds, bake again until set

Peanut Butter Cookies

2009-05-25T22:57:00.002+02:00

I suddenly craved of having a toast with a thick layer of peanut butter then top with my favorite chocolate sprinkle which I brought from Jakarta. Until now I haven't found another good (to my taste) brands than Ceres. Anyway, to my surprise it wasn't easy finding peanut butter here, in Caracas. I had to search it at 4 supermarkets and finally I found it in a small store who sells delicatessen and imported products. My kind of peanut butter is creamy and nutty not like the one I got, but I was happy though. The second problem was that nowadays there is hardly butter to find, nor local neither imported products. I think the best thing living in a country where you don't always find what you want that you can appreciate it more when you finally have it.

I had already made two batches and always gone quickly. Glad that I'd bought two jars of peanut butter. I divided the dough in three, I gave chocolate chips just like the original recipe, I also added peanuts into the second half and for the third dough I topped with walnut. All were so good. I would like to send this cookie for Click but I don't know why I can't open Jugalbandi website.

Source and adapted from Easy Cookies

Ingredients:
1/2 cup soft unsalted butter
1 1/2 cup brown sugar (I used raw sugar cane)
1/2 cup white sugar (I used 1/8 cup)
1/2 tsp salt
2/3 cup peanut butter (I added 3 tbsp more)
2 eggs
1 1/2 tsp vanilla extract
2 1/2 cups all purpose flour
2 tsp baking soda

Extra:
1 cup chocolate chips
1 cup peanut
Walnuts

Directions:
Preheat oven to 350F
Combine all purpose flour and baking soda in a bowl. Set aside
In a mixing bowl, blend together sugars, peanut butter, butter and salt. Add eggs and vanilla extract, combine well. Fold in flour mixture, mix well. You'll find the dough is still soft, but it's just fine. Divide the dough into three: add chocolate chips to the first one, add peanuts to second one. Make some balls and drop onto greased or lined cookie tray. Flatten a bit with the bottom of a glass and top with walnuts into the third dough. Bake for 10-12 minutes. The cookies will still soft even after 14 minutes (I did it first because I wasn't so sure about the consistence) but after cooling down they will harder

Pastel Goreng // Indonesian Fried Pastry

2009-05-21T02:07:00.003+02:00

I grew up in a big family among of talented cookers, Oma, grand grand Oma, aunties, mom. We have some family recipes which are used again and again, from one generation to another. As the eldest granddaughter and daughter, I was used to be ask to enter the kitchen world and to learn how to cook but I always had reasons to refuse it. My family is also used to take some orders and to deliver some Indonesian snacks to some vendors at the market near we lived. I was the one who's in charge making donuts and cutting the vegetables for the filling of fried pastry. At 4.30am we had ourselves already in action. That time I had school at 12pm, so I still had time to go back to sleep before going to school. And I was happy because my donuts were always sold out.

Fried snacking is a NO for hubby. He just doesn't like it. I think, you can really see how different the cultures are from the way we eat. Don't you think?

Anyway, this recipe below is one of my family recipe. Normally we use sliced spring onion for the filling but I skip it because I'm not fond of it. You can also add minced meat and sliced hard boiled egg for the filling, if you wish.

Source: Lucia Bintoro

For Wrappers
Ingredients:
3/4 kg flour
1 glass of hot water
200 ml vegetable oil
2 ounce margarine
1 tbsp salt

Directions:
Combine the hot water, salt, vegetable oil and margarine, stir well until the margarine is completely melted. When it's not too hot, add the flour bit by bit and fold it until you make a good dough. When the dough is still too soft, you may add flour. Roll the dough into 1/4cm thin and cut into a cylinder

For Filling
Ingredients:
2 cloves garlic
1 onion
2 carrots
Green beans
Salt, pepper and sugar to season
Vegetable oil for frying

Directions:
Steam carrots and green beans then slice
Blend garlics and onion, sauté in heated vegetable oil until fragrant. Add sliced carrots and green beans, season and combine well

Finishing
Take one pastry and place a spoonful of filling in the center. Fold it, seam and press the end to seal. Use a fork to tighter it or you can twist it - use your middle finger and thumb by pull then fold it inside little by little. This a useful link I found by blogwalking to see how it goes

Heat the oil. Fry the pastry until golden brown on each side. Place fried pastry on a parchment paper to drain the oil. Serve warm. Note: fry pastry halved cook. Keep in an airtight container and in freezer. Fry everytime you feel like snacking. This pastry is also good for entrée.

Double Chocolate Cookies with Vanilla Lime Basil Ice

2009-05-16T07:19:00.001+02:00

I was so touched by reading all the birthday wishes written on my Facebook wall and also another wishes sending through E-Mails, SMS, Multiply and also Blogspot. I feel so blessed to be remember by family and friends. Nothing I can say but THANK YOU!

May 14, my age was added. I unfortunately had it with a headache but thanks to hubby, he made it nevertheless so special. We went first doing some errands then we headed to have an early dinner at Rey David, a delicatessen which also has cafe and restaurant. We actually had walked by this place for many times but it looks very kitsch from outside which never occured us to get in but we finally did it. It was last Sunday for the first time during 4,5 years living in Caracas. Well, never judge a book by its cover...

I had baked some cookies some days ago and still had some left, so to make a little celebration I prepared this easy dessert. The idea was adapted from Leo's, the owner of Posada and Lodge La Salamandra. You can also use butter cookies/Graham cookies or OREO or any of your favorite cookies. The combination of vanilla, lime and basil is sensational. Again, thank you so much and happy birthday to all Taurus!

For Cookies
Adapted from Easy Cookies

Ingredients:
1/2 cup unsalted butter -- softened
1 egg -- beaten
2 tsp vanilla essence
1/4 cup raw sugar cane or brown sugar
1/4 cup white sugar
1 1/8 cup half flour and half Dutch processed cacao
1/4 tsp salt
1/4 tsp baking soda
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350F

Combine flour, Dutch processed cacao, salt and baking soda in a bowl. Set aside
In a mixing bowl, cream the butter and both sugars until well combine. Add the beaten egg and vanilla essence. Beat again. Sift flour mixture to the creamed mixture. Mix well and add chocolate chips

Drop by spoonfuls onto ungreased cookie sheets and bake for 7-10 minutes or until set

For Ice
Adapted from Leo Garces of Posada and Lodge La Salamandra

Your favorite vanilla ice
Lime juice
Basil -- thinly chopped

Finishing
Combine well vanilla ice, lime juice and chopped basil
Make smaller parts of each chocolate cookies then add to ice mixture. Combine well and serve

Rendang // Minangese Beef Stewed in Spicy Coconut Gravy

2009-05-14T00:37:00.000+02:00

YAY..! Finally I can make this yummy dish from scratch. Thanks to Sefa for the recipe. I actually wanted to try it out at the first time I read it. The famous recipe among bloggers, everybody has been talking about it. But I haven't done yet because I didn't have turmeric leaves which I have directly imported some inside my luggage among Indonesian movies, books, sandals, heels, candlenuts, fresh kaffir lime leaves etc. from my last coming-home vacation.

I can't eat very spicy like mostly Indonesians and for this reason I reduce the amount of chillies. But because of this, my Rendang rather looked yellow (from the turmeric) than red but still, it smelled and tasted like a real one. Terima kasih, Sefa for sharing your Mom's recipe.

Source: Sefa Firdaus

Ingredients:
1 kg beef meat -- cubed (not too small, because after cooking it will reduce its size)
2 l coconut milk
30 red chillies (I used 4 seeded red chillies) -- blended
1 lemon grass
1 turmeric leave (I used 2 turmeric leaves)
4 kaffir lime leaves
3 bay leaves
Salt to season

Spice Paste
10 cloves garlic
25 shallots (I used 4 onions)
2 cm ginger
3 cm galangal root (I used 3 tsp galangal powder)
2 cm turmeric (I used 2 tsp turmeric powder)

Directions:
Blend the garlics, onions, ginger, galangal root, turmeric. Add salt to season
Heat the vegetable oil, sauté the Spice Paste and blended red chillies until fragrant
Add cubed beef meat, turmeric leave(s), bay leaves, kaffir lime leaves, lemon grass. Combine well and cook until the meat changed its color. Pour the coconut milk, cook over a low heat until the meat is tender and the gravy is thickened (Don't forget to stir)

Apple Bruschetta

2009-05-07T17:32:00.002+02:00

There are some places to stay in Venezuela which belong to our favorites. One of those is Lodge and Gallery La Salamandra in Duaca not far from Barquisimeto, a (unfortunately) 5-hours-driving (without traffic jam) away from Caracas. The owners, Judith and Leo, are great people. Judith takes good care of us and Leo always prepares good food. I always come back to Caracas with some new ideas, like this apple bruschetta. Leo prepares it for our breakfast and we love it! I asked his permition to use his idea and I did it when I threw a breakfast at home. Muchas gracias, Leo!

Adapted from Leo Garcés from Lodge and Gallery La Salamandra

Ingredients:
Your favorite baguette -- sliced
3 apples -- washed, sliced

4 tbsp water

1/2 tbsp brown sugar
3 tbsp Kirsch water
Cinnamon stick
Sprig of rosemary

Directions:
Cook sliced apples with cinnamon stick, brown sugar, water and Kirsch water for 25 minutes over a very low heat
Spread baguette with butter and top directly with apples, sprinkle with rosemary (Instead of butter I used what Venezuelans called natilla/nata/crema de leche, cheese-taste cream)

Chicken Katsu

2009-05-05T04:30:00.000+02:00

One of my favorite fast food chain in Jakarta is Hoka Hoka Bento. From its name we can tell that they have Japanese food on their menu. My favorite menu is chicken terriyaki, miso soup, chocolate pudding for dessert and two bottles of room temperatured Teh Botol, Indonesian Jasmine tea in bottle. I craved for Japenese food for lunch but didn't feel like cooking chicken terriyaki. I still have Panko, Japanese bread crumbs, so I started to browse a recipe for Katsu which mean breaded and fried. The recipe was with pork (Tonkatsu) but I changed it with chicken. I also tried to make Chicken Katsudon which means a rice bowl with breaded and fried chicken breast. By dipping the chicken twice in the egg then bread crumbs, this way makes crunchier.

We had an earthquake this early morning at about 4.15am. It was 5,6Richter, no wonder that we felt it. First I didn't realize that it was an earthquake until hubby said: "Erdbeben (earthquake)" and he asked me right away whether I know how to save my self when an earthquake is happening. I said yes which is stay under a door or a table. But except the shock, we're all fine. I do hope the swine flu won't get your country. Stay healthy, everyone!

Source: About.com

Ingredients:
4 chicken breast fillet
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 egg
1/2 cup Panko bread crumbs
Vegetable oil for frying

Directions:
Cut the edge of chicken breast fillet in several places. Sprinkle with salt and pepper
Put flour lightly on the chicken. Dip the chicken in beaten egg. Put panko on the chicken breast and pat them well, dip again in beaten egg and pat again in Panko
Fry the breaded chicken fillet in 320F oil for a few min. Turn over and fry a few more min. Take out and put them on a paper towel to drain the oil. Cut each chicken-katsu into small pieces and serve with shredded carrot, steamed rice and katsu sauce (regarding to Source.com, you can make this sauce by mixing worchester sauce with ketchup)

Nasi Tim Daging Cincang // Steamed Rice and Minced Meat

2009-04-23T04:51:00.000+02:00

I arrived safe and sound in Caracas on Monday at 5pm. Sunday, April 19, I left Jakarta. The flight was very packed and I slept from Singapore to Frankfurt. I think I was recharging from my lack of sleep during my vacation. I arrived in Frankfurt at around 6am and had some times before my next flight to Caracas. The new machine of Lufthansa A340-600 from Frankfurt to Caracas was really nice, with individual TV and more space. The chaos of Venezuela started at the Immigration. There were three airlines which arrived at the same time and there is only one hall for the Immigration. There were 25 counters but only 6 counters were open, so no wonder if the queu was very long. I spent one hour at the immigration. Oh well, I think this is how Venezuela welcomes me.. hihihii

My going-home-trip was great. On the way to Jakarta, I stopped over in Singapore and stayed at my best friend's. In Jakarta I met my old friends and also some new friends. I even played as a good citizen by taking part at the Election before I was off to Bali with my parents. Jakarta has always surprises everytime I'm there. My favorite this time was Social House at Harvey Nichols in Grand Indonesia. Good food, fab service and the price was ok too. I felt like I didn't want to come back to Caracas anymore. One thing that makes me happy to come back is to be with hubby again. Well, among of unpacking, doing laundry, pictures uploading, the still-jetlagged-me decided to make something easy for lunch. The recipe below is adapted from a recipe booklet of Aura Magazine.

Adapted from Aura Lezat Sehat

Ingredients:
250 gr minced meat
Salt and pepper to season
1 tsp sugar
1 tbsp soy sauce
1 tbsp sweet soy sauce
2 tbsp water
1/2 tsp sesame oil
1 tbsp corn starch
2 tbsp vegetable oil
1 tsp ground all spice
300 gr rice
220 ml water

Directions:
Combine well minced meat and other ingredients. Steam for a while if you like. Set aside
In a pan, boil the water, add salt then rice. Stir well over low heat until half cooked. Turn off the flame
Prepare small ramekins or a big bowl, grease it. Put half cooked rice then top with minced meat, steam for 30 minutes or until set. Serve warm immediately

KBB Challenge #10: Caramel Pots with Minted Shortbread Sticks

2009-03-31T17:20:00.006+02:00

I enjoyed so much making this month task of Indonesian Baking Club. I read the recipe by mail on end of March and after a birthday brunch, we did a weekly shopping at a supermarket nearby our apartment. To my surprise I saw fresh mint sprigs in small packages, without think twice I grabbed a package of it. At home I still have some vanilla pods which a friend of mine gave to me from Bali. YAY.. I was so ready to make this task. So on Sunday, we didn't have any appointment. I woke up, preparing a big pot of tea and then having a breakfast on the balcony then went to the kitchen, preparing all ingredients for this task. I made half recipe.

The shortbread was so easy and I like the dough, not too soft. Instead of roll the dough out then cut it, I used a tip, put the dough into this form then use my finger to press it out, voila.. I get the swirl. It was so much fun and easier rolling-and-cutting. I needed more time to bake the shortbread. The result: crunchy, minted but unfortunately way too sweet still even I used much less from what it's written on the recipe.

The caramel pots were also easy to make. I warmed the milk and the cream first over a very low heat. Remove it from heat, cool and during that time I made the caramel. I used less sugar too. I also needed more time by baking. The caramel was still liquid inside so I put it back into the oven. The taste wasn't too sweet, it's good but in a combination with the shortbread then it's (unfortunately) very sweet.

Source: Chef Fred Wiesehutter, Heritage Christchurch posted at Foodtown Magazine through KBB

Minted Shortbread Sticks
Makes about 30 sticks

Ingredients:
100 gr icing sugar (I used less than its written)
200 gr flour
100 gr corn flour
250 gr unsalted butter -- softened
1 vanilla pod -- seeds removed, reserved
1 sprig mint -- chopped (I used 2 sprigs)

Directions:
Preheat oven to 150C. Line a baking tray with a baking paper
Combine well all ingredients in a bowl then roll out about 1cm thick. Cut into 2x8cm and place on the prepared baking tray. Bake for about 20-25 minutes until goldenly brown. Cool and store in an airtight container

Caramel Pots
Makes 4 ramekins

Ingredients:
125 gr castor sugar (I used less sugar, since the cream here is already sweetened)
2 tbsp water
125 ml milk (I used low fat milk)
250 ml cream
3 egg yolks

Directions:
Combine the milk and the cream then heat it over a small heat (Do not boil). Remove from heat
Whisk the sugar and water in a saucepan. Heat carefully and cook into a golden caramel
Pour the milk mix into the caramel bit by bit. Cool slightly
Add the egg yolks one by one and combine well after each adding. Pour into 4 ramekins and bake in a water bath at 160C for 30 minutes or until set. Remove the ramekins, cool then chill

Ayam Kecap // Chicken cooked in Dark Soy Sauce

2009-03-13T02:20:00.001+01:00

I'm home alone since last Saturday. Hubby is in Quito, Ecuador at the moment for a seminar in the German School there. He asked me to come and I really wanted to but unfortunately I already promised my pupils to help them for preparing themselves for a German Language Diploma, so I'm stay. One difficult thing for me when I'm alone is that I can't sleep well because I'm not used to be alone at home. Years back in my hometown, Jakarta, I lived with my parents and the house was always filled. So it costs me a lot being alone especially during the night. Lucky me that hubby comes back this coming Sunday. YAY!

My departure day to my hometown is getting closer. I'm going to leave on March 22nd and stay over in Singapore to meet my closest dearest friend then head to Jakarta. I also going to be in Bali from April 9th - 14th and back to Caracas on April 19th. OH I really can't wait...

Being alone makes me sometimes lazy to eat. Eating alone by yourself is not that fun, isn't it? This home-alone-week I only cook something easy and one-man-show cooking.

This recipe below is from my beloved Auntie. Easy and yummy. Highly recommended. These pictures were some of my last pictures taken with my D80.

Source: Lucia Bintoro

Ingredients:
Chicken thighs
3 cloves garlic -- crushed
Indonesian sweet dark soy sauce
Margarine

Directions:
Prick the chicken thighs and marinate with lime juice, salt for about 20 minutes. Wash and drain well and fry half-cooked

In another pan, melt the margarine then sauté crushed garlic until fragrant. Add half-cooked chicken thigh, cook until set. Turn off the flame, add Indonesian sweet dark soy sauce, combine well then serve immediately

Nasi Ulam Betawi // Betawinese Rice with Spiced Grated Coconut

2009-03-07T23:52:00.000+01:00

I'm counting my days until my departure day to Jakarta. I'm so happy to be back in my hometown again to see my family and friends and to have all those yummy foods everyday. Oh I really can't wait.

Nasi Ulam Betawi is a traditional rice dish from Betawi, local inhabitants of Jakarta which is cooked with spiced toasted grated coconut and one of my favorite rice but never crossed in my mind making it from scratch. I'm so happy having this cooking book. The recipes all are really good. This book helps me a lot when we throw a dinner, since mostly of the recipes are food combinations. Yes, this book is highly recommended, unfortunately only in Indonesian language.

Source: Sajian Nasi Lengkap Tradisional Indonesia

Ingredients:
500 gr cooked rice
100 gr fresh grated coconut or dessicated coconut
5 chillies -- seeded
3 cloves garlic
50 gr Ebi (dried shrimp) -- soaked in hot water (I used shrimp powder)
Lemon grass -- take the white part, thinly sliced
1 tbsp coriander powder (I used 2 tbsp)
1/2 tsp pepper
Salt to season
Oil for sautéing

Directions:
Dry fry the grated coconut until gold brown and fragrant, grind. Add chillies, garlics, dried shrimp, sliced lemon grass, coriander powder and pepper. Grind until all well combine

In a wok or a pan, heat the oil then add the grind spice. Cook until fragrant. Add cooked rice, combine well. Season with salt

Instead of cooking the rice with spiced toasted grated coconut which is also called serundeng in Indonesian, you can also top your rice with this spiced toasted coconut grated. Nasi Ulam is normally served with sliced omelet, sliced cucumbers, Indonesian basil and fried shallot but you can accompany with anything you like. We had it with sambal goreng dada ayam (Fried Sambal Chicken Breast Fillet), salad and crackers. Thanks to a friend of mine who just arrived from Jakarta, she gave me three different kind of Indonesian shrimp crackers. She even gave my favorite drink in Indonesia. Rice + krupuk + my favorite drink.. oohh.. heaven!

In The Bag: Sopa de Auyama en Jugo de Parchita // Pumpkin Soup cooked in Fresh Passion Fruit Juice

2009-03-05T13:30:00.000+01:00

We spent our last Carnival vacation at one of our favorite place, Lodge and Gallery La Salamandra. When you hear the word lodge, you might think that this is a big place to stay but it is actually on the contrary. La Salamandra has only two rooms and both are really nice decorated with some nice and very creative art pieces - that's why it's also called Gallery. Unfortunately it's pretty far from Caracas, so you do really need a long weekend, otherwise your stay is just too short. We always enjoy our stay in this beautiful place. The owners, Judith and Leo, are very friendly and warm hearted. And Leo always prepares and cooks a very good food during breakfast and dinner for us. We had the best Venezuelan food at our first evening and it will stay as a good memory about Venezuelan food.

When Scott invited me to join In The Bag, I thought to make a pumpkin soup cooked in fresh passion fruit which the idea I got from Leo. He didn't tell me his recipe but I used mine.

Pumpkin is called Auyama and passion fruit is called Parchita in Venezuela, not calabaza just like in Spain or another Latin American countries.

Inspired by Leonardo Garces of Lodge and Gallery La Salamandra

Ingredients:
4 kg pumpkin -- seeded, cubed
3 passion fruits -- strain the juice
Salt, pepper to season

Directions:
Boil pumpkin cube in passion fruit juice until soft then puree
Season well and garnish with caramelized bell pepper

Another recipe of Pumpkin Soup:
Crema de Auyama en Jugo de Naranja
Pumpkin Soup

Another recipe of Passion Fruit:
Mousse de Parchita
Pollo en Salsa de Parchita y Ron

Chocolate Fudge Brownie

2009-03-01T13:29:00.001+01:00

Venezuela actually has world's best cacao bean but unfortunately there is only one best brand which is our favorite chocolate, El Rey. We always have some in our refrigerator and my favorite is dark chocolate. But it's pretty funny that many Venezuelans don't even know about this brand. Please go to the website to read more about this chocolate. I think they sell their products in the USA and Canada too. If you have chance to taste it, try it out. The baking chocolate is just super good.

One of my favorite baking goodies is making brownies. It has been a long time that I haven't baked one so I baked this heavenly brownie for a birthday brunch on Saturday. I used less flour and added more chocolate. The edges are crunchy and inside still fudgy.. really kind of my favorite brownie and the most important thing was that everybody liked it.

Adapted from El Rey Chocolate Recipe

Ingredients:
200 gr El Rey 58,5% (I used 230 gr)
1/2 cup unsalted butter
1 1/2 cups all purpose flour (I used 1 cup and 3 tbsp)
2 cups sugar (I used 1 cup)
4 eggs
1 tsp vanilla essence
1/4 tsp salt
1/2 tsp Rum (optional)

Directions:
Melt the chocolate and the butter using a doubled broiler or in a microwave or in bain au Marie until well incorporated. Remove from heat. Add the Rum (if used) and vanilla essence, combine well and let cool

Combine sugar, flour and salt

Add the eggs into the chocolate mixture, combine well. Pour over the flour mixture, stir well using a wood spatula

Pour batter into a greased and floured baking dish (12x14) then bake in 350F for 20 minutes or until set (Do not overbake)

Other Brownie recipe:
Banana Brownie

Plum Clafouti

2009-02-20T02:27:00.001+01:00

My first plum-eating-experience was some years back in Berlin and it was also my first autumn. Berliner autumn was pretty harsh; cold, windy but nevertheless I really enjoy the colorful of autumn which I never experienced in Indonesia. All trees change into orange, dark brown, yellow, red.. what a beauty!

Here in Venezuela we also have plums but imported so the price is pretty high. Once in a while we afford buy some and also other imported fruits when we feel like some. Last week I felt like making clafouti, a custard-like French dessert with fresh fruits. I had my first go with plums and because I don't have a big pie pan, so I used small pie pans. I really enjoy this clafouti and this is also easy to make.

Source: Allrecipes

Ingredients:
6 tbsp white sugar -- divided (I only used 4 tbsp)
14 Italian prune plums -- halved and pitted (I sliced them since I use mini pie pans)
3 eggs
1 1/3 cups low fat milk
2/3 cup all-purpose flour
1 1/2 tsp grated lemon zest
2 tsp vanilla essence
Pinch of salt
1/2 tsp ground cinnamon
2 tbsp confectioners' sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom

Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan

Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving

Risotto con Asparagi // Asparagus Risotto

2009-02-18T17:11:00.000+01:00

Last Friday we tried out an Italian Restaurant called Come a Casa and located in Caracas' not-the safest-anymore-district and many offices, restaurants, cafes around. It was during lunch and the restaurant was filled-up. I had risotto con funghi and hubby had fish with tomato sauce. Both dishes were pretty plain from the taste , my risotto was too cheesy and too creamy (well, almost too greasy) and I had to add more pepper to spice-up its taste. The fish was tasteless and too normal for its price. We paid 22 € for two meals, two glasses of fresh passion fruit juice, two cafe con leche. We never paid that much for lunch in Germany and got better service and food quality. Dining out in Caracas has become very expensive nowadays. Not only because the world's finance crisis but also because of the high inflation here in Venezuela. All vegetables, fruits and other stuff are imported from Colombia and other neighboor countries. Only in some tiny parts of Venezuela you will see agriculture.

Anyway, I felt like my-way-risotto (means: not too creamy and greasy) yesterday. I craved of Asparagus risotto and lucky me there were asparagus in the supermarkets. I browsed around and find the recipe at one of my favorite blogs.

Source: Simply Recipes

Ingredients:
1 pound green asparagus
3 tbsp butter
1 medium onion -- chopped
1 cup arborio rice
1/2 cup dry white wine or 1 tbsp lemon juice and 1/4 cup water (I used 1 cup of dry white wine)
About 3 1/2 cups chicken stock or vegetable stock for vegetarian option, can substitute some of the asparagus cooking water for stock (I used my homemade chicken stock and the asparagus cooking water)
1/2 cup freshly grated Parmesan cheese (I skipped this one)
Salt and pepper to season

Directions:
Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside. Keep the cooking water for stock

In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated

While the shallots are cooking, bring the stock to a simmer in a saucepan

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat

Gently stir in the Parmesan cheese (if used), the remaining 1 teaspoon butter and the asparagus. Add salt and pepper to taste. Serve immediately

Getuk Lindri // Steamed Cassava with Coconut Topping

2009-02-17T17:46:00.001+01:00

Getuk Lindri is one of Indonesian traditional culinary that reminds me of my childhood. I was born and grew up in Jakarta, close to Cempaka Putih area. There I spent my chilhood from Kindergarten until Elementery school, both at Santa Ursula, a catholic school in Pasar Baru. Every day after I did my homework and got showered, I was allowed to gather with my friends. We gathered in a volley ball field and played and also ran on the streets without being worries about the cars. Oh I really miss playing all those traditional games... such as, bekel, ciplek, karet, congklak.

My brother and I were also allowed once in a week to buy a jajanan, a dish selling by vendors. My all time favorite was Getuk Lindri in chocolate color; there were red, green, yellow and white. The nice vendor gave me an extra free piece sometime. I think he couldn't resist seeing my cute smile on my face.. hihihiii.

This is my entry for (Almost) Forgotten Indonesian Culinary Heritage, a beautiful foodie event by my fellow blogger, Rurie. Thank you for hosting and for reminding me to participate.

Source: Dekap // Joy of Cooking

Ingredients:
250 gr sugar (I used only 175 gr)
150 ml water
1 tsp vanilla essence
1 kg cassava -- peeled
Food coloring (optional)
1/2 cup grated coconut -- steamed

Topping
Grated coconut
Sugar and salt

Directions:
Boil the water and sugar until sugar dissolved. Add the vanilla essence. Make some parts of it depending on how many colors do you want to use then add food coloring, each color to each water part. I only make into two parts, white and chocolate

Steam peeled cassava until soft then mash with grated coconut until well combined. Make again some parts depending the water parts. Pour the water bit by bit into the mashed cassava, combine well

Finishing:
1. My way: I used a nigiri-sushi form
2. You can also use a rectangle form then cut into your preffered size
3. You can use a special form for Getuk Lindri too

Topping:
Combine all ingredients then steam for awhile, put over each Getuk Lindri

Black Cherry Sour Cream Muffin

2009-02-15T23:55:00.004+01:00

We were invited by our friends to a BBQ lunch today. I brought these muffins for the dessert. The recipe is actually using all purpose flour but I used self-raising flour instead since I have many stock self-raising flour.

This Sunday is also a big day for Venezuelans. This is an election day for SI or NO for the reelection of President for more than two times. Now is 9.49pm and the result is that SI (from the Chavista) has won and Mr. President is having a cadena - a winning speech - with fire works and all national songs. Well, let's see if this result will bring a better situation for Venezuela. One thing that makes me feel lucky: I don't have to live in this country forever.

Adapted from Baking Bites

Ingredients:
1 3/4 cups self-raising flour
1 cup sugar (I used less than 1 cup)
1 large egg
1 tbsp butter -- melted
1/2 cup sour cream light or regular (I used a little bit more than 1/2 cup)
1/4 cup cherry juice or milk, if juice is unavailable
3/4 cup pitted black cherries (defrosted, if frozen) -- chopped (I used black cherry in a jar)
1 tbsp Kirsch water (optional)
Coarse sugar for topping

Directions:
Preheat oven to 375F and line a 12-cup muffin tin with paper liners
In a mixing bowl, beat together sugar, egg and melted butter. Add in 1/2 of the flour and the sour cream and stir to combine
Stir in cherry juice (or milk) and remaining flour, just until no streaks of flour remain. Stir in cherries and divide into prepared muffin cups. Sprinkle each generously with sugar
Bake for 16-19 minutes, or until a toothpick inserted into the center comes out clean

Japanese Vegetable Stir Fry

2009-02-11T22:11:00.001+01:00

Starting today the schools in Venezuela have a very long weekend until Monday re: the Election Day on Sunday, Feb 15th. Usually we have had already busy browsing around and will have left Caracas on the first day but no this time. I don't really know where I would love to go. I feel like that my Venezuelan chapter has already come to its end. And beside I have an important appointment on Thursday, so we're gonna leave on Friday (but no particulary travel destination yet).

Caracas is so cold, wet and grey since yesterday. A sort of weather to stay warm and dry at home, enjoying a big pot of tea and reading favorite books. For lunch I just cooked this easy Japanese style vegetable stir fry. The shitake mushrooms make this stir fry so special.

Ingredients:
2 carrots -- sliced
Green beans -- sliced
Red paprika -- thickly sliced
Dried Shiitake mushrooms
Sesame oil
Soy sauce
Pepper, sugar to season

Directions:
Steeping dried shiitake mushrooms in warm water for 30 minutes then halved
Heat the sesame oil, add the mushrooms, sliced vegetables, soy sauce. Season well and stir fry for some minutes. Remove from heat, serve immediately with steamed rice