Thursday, December 31, 2009

Poffertjes, Dutch style pillow pancake

Poffertjes are traditional Dutch style pancake .... the batter is very similar to pancake but it has pillow or ball shape instead of pancake's plate like shape. Other than the shape, poffertjes in contrast with pancake has more fluffy & spongy texture & often made with raising agent like yeast or baking soda. Usually, poffertjes served with powdered sugar & cinnamon, or in some restaurant for fancier taste its served with fresh fruit jam or ice cream.

To get the shape of pillow or ball, it need a special pan that has shallow holes similiar to takoyaki pan but smaller in size. My poffertjess pan will not perfectly create ball shape poffertjes, but it create round shape pillow, I think they are cute .....

This recipe belongs to Teh Uceu.

200 gr flour
40 g cornstarch
100 gr Sugar
4 eggs yolk
2 Egg White
1/2 tablespoons yeast
1/3 tsp baking powder
300 ml of liquid milk
50 gr melted butter
1/3 teaspoon salt

In large bowl combine all dry ingredients except for salt. In other bowl combine eggs & milk as wet ingredient. Pour the wet ingredient to the dry ingredieny, whisk until smooth. Let it rest for half hour. Add salt & butter.

Heat pan to very hot, grease with butter or oil. Carefully pour the batter in to the holes until 3/4. When it half cooked turn add more batter to the holes & put the half cooked batter above the holes, so you get the pillow or ball shapes poffertjes. Or for easier method, you can put one half cooked batter above the other.

You have to excuse me, I cannot wait to have a bite .....

Wednesday, December 30, 2009

Rawon, the Indonesian Black Stew

Sometimes it's hard to imagine, there is a good food that has black in color. This Rawon for example, if you see rawon let say without sniff the aroma & you don’t know what that is, I think you will not feel tempted. But for me an Eastern Javanese, I already know this dish since I was little, so this stew never failed to tempt me, especially my mom’s rawon, is one of her master dish.

To those of you who don’t know, the black of rawon comes from one spice called Kluwak, some people called it the black nut, but I have to disagree with the “black nut” name … kluwak is kluwak … just kluwak or kluwak nut.

About Kluwak nuts

Kluwak nuts come from the kepayang tree (Pangium edule) of Indonesia & Malaysia, a member of the flacourtia family (Flacourtiaceae). The oily, hard-shelled seeds superficially resemble Brazil nuts. Meaty seeds are edible after the poisonous hydrocyanic acid is removed by soaking and boiling them in water. Fermented kluwak nuts become chocolate-brown, greasy and very slippery. Cooked seeds are used in a number of popular Malaysian and Indonesian dishes.

When harvested from the tree, the kluwak is not ready to be used. It needs to be fermented for sometime, due to its poison. The prosess of fermentation is done after the kluwak is boiled in hotwater for sometimes and then they are buried in the ground. The humidity of the soil helps the process of fermentation. When ready, the meat of the kluwak will change from white collor into black, and the taste of the good and ready to use should not be bitter.

– About Kluwak nuts - Source taken from Recipes Wiki -

Rawon it self is originating from east java, and is very popular in Surabaya. Usually it served hot with rice, salted duck egg, bean sprouts, and shrimp cracker. & once again, an Indonesian cannot leave the chili sauce behind; for rawon traditional chili sauce is best suite.

This is the recipe:

500 gram of beef rump cut in cube
700 cc water
3 Shallots
4 garlics
1/2 tea spoon white pepper
6 kluwak nuts
4 bay leafs, torn
2 lemon gras
4 keffir lime leafs, torn
4 table spoon palm oil

Boil the beef rump, until cooked. I use a pressure cooker it take about half hour. Mean While blend shallots, garlic, kluwak, salt, & white pepper. Heat pan, saute the blend ingredient until it become fragrance, add lemon grass, galangal, keffir lime leaf & bay leaf, continue stirring. Add all to the boil beef rump, cooked till it boil once again.

Serabi, Indonesian style Pancake

Serabi, Indonesian style Pancake, yes I would say that, coz serabi actually very similar with pancake in the making process. The different is that serabi use coconut milk instead of regular milk, this makes serabi taste so different with western pancake. And also the original recipe, it uses the rice flour … but some people doesn’t like the texture of it, so the modern style of serabi some recipe replace the rice with regular flour. For me, I like to use the mixture of rice flour & regular flour, to get softer texture, but still keeping its traditional sense.

150 grams flour
125 grams of rice flour
1 egg
350 cc coconut milk
5 grams yeast
1 teaspoon salt
75 grams of sugar
25 grams margarine, melted
3 tablespoons salad oil

Mix together all ingredient except for salt, margarine & oil. Let it rest for 20 minutes. Add melted margarine & salt, whisk until all combine. Heat serabi pan till it's very hot, grease with oil, add the serabi batter, when it start to create small holes, cover with the lid, wait till cooked for about 2 minutes.

Brown palm sugar sauce:
100 grams javanese palm sugar
150 cc coconut oil
1 table spoon cornstarch
Boild sugar & coconut milk add cornstarch, stir until it boil once again.

Martabak Telor

Martabak or Mutabbaq (Arabic: مطبق‎) is a dish which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded".
Murtabak originated in India, during the Delhi Sultanate (1206-1526). Through traders, murtabak has been brought to numerous countries in Muslim Southeast Asia during the reign of the Delhi Sultanate, and has continued to be a popular meal in many of these nations.
Martabak telur, or egg martabak, is a crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one.Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumberand a dark brown sauce made of vinegar and palm sugar.

-Source – Wikipedia –

Here in Indonesia, martabak is one of the most popular street foods …. You can almost find it through out the country. In Jakarta it self, near my house you can find 3 martabak sellers in only 15 meter radius.

I have to admit that I cheating on this recipe coz I use the kulit lumpia pastry I bought at traditional market, instead of making it my self. But hey, it tastes the same. Beside there is no way I going to do the acrobatic action of “spinning the martabak pastry, the down side is that my martabak is smaller than the original. But size doesn’t matter on this one … beside the big martabak will be cut also …

But if you want the martabak to be bigger I suggest you make the “real” martabak pastry or for the cheating way you can join 2-4 the kulit lumpia pastry with some water & flour mixture. For me, I like the small one.

10 Kulit lumpia pastry

2 table spoon of salad oil
200 gram minced beef
2 shallots, finely chopped
4 eggs
1 cup diced spring anion
1 teaspoon salt
½ teaspoon curry powder

Heat oil, stir fried the chopped shallot till it become fragrance. Add minced beef & curry powder; cook thoroughly till the beef looks dry. Whisk eggs; add salt, diced spring anion, & the beef.

Take 1 kulit lumpia pastry, add filling, fold like envelope than fried in hot oil till golden brown.

Tuesday, December 22, 2009

Spaghetti Bolognese my way

I don't think this is the right recipe, but it's absolutely satisfy my Indonesian tongue. We Indonesian, like most asian loves food with the strong taste. & as a moslem I don't use any wine ... Most of the people that ever taste my bolognese sauce loves it .... & really I don't think of showing of .... ;p

300 grams of minced beef
100 gram grated carrot
1/2 can of tomato paste
300 cc of tomato puree
1 chopped anion
1 chopped garlic
1 tea spoon dried basil
2 tea spoon dried oregano
1 table spoon sugar
3 table spoon salad oil
250 grams of spaghetti, cooked till aldente

Heat the oil, add chopped anion, stir until it goes translucent than add garlic continue stirring. Add minced beef, cooked until meet goes brown. Add tomato paste, tomato puree, carrot, basil, oregano & salt. Bring all in boil, turn the heat down & simmer, for about 45 minutes. Add sugar.

The key of this sauce are first the addition of carrot, it's not to give more volume but to give some kind of "sweetness", second it's the 45 minutes of simmering in low heat. Without this two the bolognese sauce will not taste good....

Serve the spaghetti with the bolognese sauce , springkle with a bit of parmesan cheese ... & of course for Indonesian you cannot leave the chilli sauce behind ...

Monday, December 21, 2009


I think Doraemon will be proud of me .... ;p.

Recipe from 52 Kue Popular by Sedap

4 eggs
100 grams sugar
2 tablespoon honey
1/2 tea spoon salt
250 grams cake flour
1 teapoon baking powder
120 cc milk

My version of filling
100 grams pealed green bean
75 gram sugar
150 water
1 tea spoon pandan paste

Beat egg with sugar & honey, until pale & sugar dissolved. Add flour & baking powder alternating
with milk. Preheat pancake pan, pour the batter, brown in one side only.

Boiled the green bean, until soft. Blend until smooth, add sugar & pandan paste. Cooked until it become a thick paste.

Make pairs of dorayaki and put a scoop of filling between them.

Friday, December 18, 2009


I don’t know any Indonesian that said that klepon is their favorite snack …. But I don’t know any Indonesina that would stand to let any klepon left untouched …..

I would say that klepon is one of the “gone in no time” snacks …. You would not realize how much you eat it until you see that your plate is empty …..

The recipe is relatively easy but a bit tricky … the key is not to give to much filling …..

1/2 tea spoon of salt
1 tea spoon air kapur sirih
1 tea spoon pandan paste
175 cc warm water
250 gram glutinous rice flour
100 gram javanese palm sugar for filling
200 gram fresh grated coconut for coating
1,5 water to boil

Mix salt, air kapur sirih, pandan paste & warm water set aside. Pour the water mixture to rice flour knead until all well corporated. Make small ball, fill with a bit of javanese palm sugar, throw the dought to the boling water, boiled until klepon balls are floats to the surface. Roll the klepon balls on the fresh grated coconut.

Pancake a La Pancious ....

I never been to Pancious, so I cannot really tell ... This recipe a bit difficult, coz you beat the egg white separatly .... but I guess this makes the pancake really soft even when its cold ...

270 grams flour
2 teaspoons granulated sugar
1 teaspoon baking powder
2 eggs; separated yolk and white
2 cups buttermilk
2 tablespoons butter

1. in large bowl A: mix flour, sugar and baking powder
2.B: In another bowl, beat the egg whites with a mixer until foamy soft peak
3. in the bowl C: Beat the egg yolk, buttermilk, and butter. then mixed with ingredients that are mixed in the bowl A. mix well
4. Add in three stages add the egg white, fold
5. Heat the pancake pan, greased with margarine, pour in 1/4 cup of batter. Brown on both sides and serve hot.

Thursday, December 17, 2009

In the time when I feel Small ......

One evening at my office basement parking ......

Look at that big giant car .... doesn't it makes you feel a bit intimidate ???

Nasi Kuning .....

Commonly in Indonesia Nasi Kuning or Yellow Rice is served during special occasion or celebration.... but actually is very easy to make & very nice for breakfast ... fried chicken for companied, some shrimp cracker or just plain yellow rice with fried slice shallot …. Perfect !

½ liter of Rice
½ liter of coconut milk
1 table spoon fresh grated turmeric
1 teaspoon lemon water
1 pandan leave

Put all in your rice cooker ….. Serve while steamy, companied with anything you like …

Note: The lemon water not going to give sour taste, it’s only help to make the color stronger.

Sunday, December 13, 2009

Pandan Cheese Roll Cake

Roll cake is big deal to me .... coz it's cost me a lot of experiment just to make the perfect roll .... roll n roll n roll it again & again .....

To newbie like me this recipe is perfect .... first of all, it use just 4 egg & second, it use the chiffon method so the cake is easier to roll ......

I got this recipe from the roll cake book of sedap ... the original recipe is coffee roll cake ... but I make it as pandan cheese roll cake, coz pandan is one of my favorite aroma ....

100 gram of low protein flour
30 gram of confection sugar
60 gram of salad oil
75 cc of milk
4 egg whites
4 egg yolk
75 gram sugar
pinch og salt
1/2 tea spoon of pandan paste
Filling: 100 gram grated cheddar cheese & 75 gram of butter cream

  1. Preheat oven 180 C
  2. In large bowl mix the flour & confection sugar, sifted if necessary
  3. In Another bowl mix the milk, oil, egg yolk & pandan paste
  4. Add the milk mixture to the flour mixture, mix until all is well incorporated
  5. Beat the egg white & sugar untill softpeak
  6. Agg the beaten egg white to the flour mixture, fold in 3 stages
  7. Pour the batter in 28x28cm pan, bake for 20 minutes
  8. Wait until it cool down, roll with the filling

Wednesday, December 9, 2009

The Chocolate Oracle Says .....

The Chocolate Oracle Says You're Powerful

You are intense, powerful, and dramatic.
People respect the things you do...
And they're not sure if they could do them!

You are friendly, witty, and likable.
You charm is overwhelming. People are enchanted by you.
You have a comeback for anything. Because of this, you seem flippant at times.

You love the feeling of accomplishment. You enjoy doing what's important.
You feel lost when you have to do frivolous tasks or hang out with shallow people.

Monday, December 7, 2009

Cireng .... Fried Sago Snack ...

Ravioli? Oh no no …this is Cireng … one of the Indonesian fried snack, that is the picture before frying ……

Cireng … actually stand for aCI – digoRENG … literally mean fried aci. Aci it self is sundanese language for sago flour. Funny huh? The sundanese people always have interesting naming convention for their food, there’s plenty of them … such as combro stand for onCOM – dijeRO (mean oncom inside) … I wonder where the B come from … or colenak stand for dicoCOL – Enak (mean delicious for dipping).

Okay, enough for the naming … I got this cireng recipe from Mbak Camelia blog, but since I don’t have any tuna, I use chicken as the filling … if you don’t have it then use whatever available in your fridge…

The filling:
150 minced chicken
1 chopped garlic
1 table spoon oyster sauce
1 tea spoon fish sauce
½ tea spoon salt
½ tea spoon white pepper
5 table spoon water
1 tea spoon flour
1 table spoon oil for stir frying

Sauté the chopped garlic with the heated oil, add in the minced chicken, continue sauté until the chicken change color. Add in oyster sauce, salt, pepper, fish sauce, & water. Add flour, continue mixing until all cooked.

Cireng Dough:
350 gram sago flour
1 tea spoon of salt (I found it not salty enough, so I use 3 table spoons)
3 table spoon of cooking oil
1 table spoon margarine
250- 300 cc of boiling water

Additional: 1 egg, beaten.

Mix in salt, water & oil, and then set aside. In large bowl mix in the sago flour whit the water mixture. Knead until all become shapeable dough. Last add the margarine, continue kneading.
Roll the dough for about 2 mm thinness. Cut it with cookie/cake cutter with the shape you like, I use ravioli cutter for making rectangle shape.
Brush with beaten egg, add the filling, and cover with another sheet of cireng dough. Seal the filling tightly with the dough. Deep fried until cooked. Serve when warm … coz is hard to chew when it’s cold ... ;p

Sunday, December 6, 2009

BitterBallen, cute little creamy meatballs .....

It's been"funny" weather in Jakarta for the last 2 weeks . It's sun shiny morning, burning afternoon & suddenly heavy rain - almost stormy - evening.

I think is a good time to spend weekend at home watching TV & snacking I guess .... some fried snack, serve it on cold rainy evening .... hmmmm perfect !!!

Checking on my refrigerator & my recipe book I thing Bitterballen is a good choice .....

According to Wikipedia "Bitterballen (plural of 'bitterbal') are a savory dutch meat-based snack, typically containing a mixture of beef (minced or chopped), beef broth, flour and butter for thickening, parsley, salt and pepper. This is also called ragout .... They are typically served with a ramekin or small bowl of mustard for dipping."

Of course in Indonesia we use chili sauce instead of mustard .... We Indonesian use chili sauce in almost about everything ... ;p

This recipe I got from Nova tabloid with few modification by my self .....

200 gram minced beef, stir fried without oil until cooked & dried.
100 gram margarine (I use butter for creamier taste)
150 gram cake flour
450 cc milk (I use 300 cc milk & 150 cc beef stock)
1 anion, finely chop
1 teaspoon salt (as you like)
1/2 tea spoon pepper (as you like)
1 tea spoon freshly grated nutmeg (as you like)
1/2 teaspoon sugar (as you like)
2 egg beaten, Bread crumb & oil for deep frying
Heat just butter in a frying pan and sauté the onions until browned, add the flour, keep on sauté until all flour absorb the butter, add milk & beef stock, add salt, nutmeg & pepper , continue stirring to make very thick sauce. Add minced beef stir til combine. Set it till cool, make small balls with to spoon then role in egg alternating with bread crumb twice. Deep fried till golden brown.

Sunday, November 29, 2009

Apple Cinnamon Oatmeal Muffin

Call me a muffin freak ..... coz I just bake 3 batches of muffin in 2 days only ..... well 1/2 recipe each batch ......

This recipe is my modification of the last muffin, just replace the banana with 2 grated granny smith apple, replace the cocoa powder wit 4 table spoon of flour or oatmeal & add some cinnamon powder & a hand full of raisin .......

Second best muffin recipe I've ever tried ........

Saturday, November 28, 2009

Cocoa Banana Oatmeal Muffin

So, I still crazy about muffin ... This recipe I got also from Mbak Vania blog .... & she got the recipe from Quaqer Oatmeal site ...

So far this the best recipe I've ever tried ... Dense, yet so moist & is not crumbly .... perfecto, just like muffins from the professional bakery ...

This time I'm not using any baking paper ... just a non stick muffin pan grease with margarine ...
The recipe is for 10-12 delicious medium size muffins .....

1-1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1/3 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup mashed ripe bananas (about 2 small)
1/2 cup fat-free milk
5 tablespoons margarine or butter, melted
2 egg whites or 1 egg, lightly beaten
1 teaspoon vanilla
Powdered sugar (optional)
I add a hand full of chocolate chip on the batter & topping

Heat oven to 180°C.
In large bowl, combine flour, oats, granulated sugar, cocoa, baking powder and baking soda; mix well. In medium bowl, combine bananas, milk, margarine, egg whites and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool completely.
Sprinkle with powdered sugar, if desired. Store tightly covered.

I promise you ... you will not taste any oatmeal on this muffin .... !!!

Oatmeal Muffins

I have to admit that, I've been crazy for muffin lately .... so easy yet so delicious ... just 1 2 3 than voila .... breakfast ready!!!

This is the healthy muffin, I got the recipe from one of the NCC's member Mbak Vania .... she got the recipe from the book Muffin Mania.....

Source: Muffin Mania by Cathy Prange & Joan Pauli.

1 cup oatmeal
1 cup boiling water
Mix and let stand for 20 minutes.

1 1/2 cup brown sugar or less *
1/2 cup butter or margaring
2 eggs well beaten
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup all purpose flour
3/4 cup dates cut fine or 1 cup raisins**

Cream sugar and butter.
Add eggs and beat.
Add the dates to the dry ingredients and add.
Add vanilla
Stir in oatmeal mixture gently
Bake 375 F for 20-25 minutes.

* I use 1 cup of palm sugar
** I use Chocolate chip

Thursday, November 12, 2009

Dark .....

No electricity .... what year I living in ??????

Hope PLN will finish their business In the time soon ....

Cake Tape

Old fashion .... classic ... old school .... this cake is refferring to those kind of word ... Nowadays not much people, especially youngster will like this cake ....

But for me, this cake is the taste of home .... It's both my parent favorite cake .....

Recipe :
8 Eggs
1/2 table spoon of emulsifier
200 gram sugar
200 gram cake flour
200 gram margarine melted / 200 cc tick coconut milk
400 gram tape singkong blend with 5 table spoon of fresh milk
50 gram raisin for topping

Preheat oven at 170C

(1) Mix egg, sugar & emulsifier untill fluffy.
(2) Add tape, make it several batches, continue mixing.
(3) Add flour, make it in 3 batches, fold with spatula.
(4) Add melted margarine.
(6) Pour batter to a tulban pan, 26cm in diameter.
(7) bake for 35-40 minutes.

Measuring tools ....

Your baking success will need this kind of tools .... there's so many kind of them with different price depends on the material & precision .....

This below stainless steel measuring spoon cost about 30 thousand rupiahs, with only 4 spoon available ...

But this plastic measuring cup & spoon only cost about 10 thousand rupiahs ...

But if you don't have it, just use whatever available in your kitchen ... for example use tea spoon for 5 cc measurement or a table spoon for 15 cc measurement ....

Paper Cup

There's so many kind of paper cup available in market nowadays ... choose the one you like .....

My favorite would be the burbery .... aren't they cute?! ... but it's quiet expensive, it cost about 800 rupiah each ... the classic paper cup only cost 1700 rupiah for 50s .... but here in Jakarta the most popular must be the "momma" becoz it's perfect for cup cake ...

Wednesday, November 11, 2009

Gedong Gincu: Put your make-up on !!

This is a kind of mango my mother loves so much, it's really sweet & fragrance .... gincu actually means lipstick, it's refer to a shade of red on the skin of the mango ....

The flesh is so orange in color unlike other mango that has color yellow ....

Sunday, November 8, 2009

Pandan Cheese Butter Cake

I was browsing around for muffin recipe when I found the Filipino Butter Cake recipe. I saw the recipe on aunty Yochana’s blog & amazed by the texture of the cake shown on the picture …. I was thinking, this cake must be so moist … so I decided to give it a shot …

Coz I didn’t like plain vanilla cake, I added a pandan pasta & small cubed cheddar cheese, chocochip & Chocochip for topping. I also modified the recipe a little bit coz I didn’t have some ingredient, the measurement is too exact for me, & the method is the way I make a butter cake ….

This is the real recipe: Aunty Yochana's Filiphino Butter Cake

This is my modification:
260 gram. Cake flour
8 gram. Baking Powder (double acting)
140 gram Margarine
225 gram Sugar
140 gram Eggs
150 cc evaporated milk
50 cc water
2 drop of pandan pasta
100 gram cheddar cheese, cut into small cube
50 gram chocochip for the batter
10 gram chocochip for the topping


(1) Sift flour and baking powder together. Set aside.
(2) Cream margarine & sugar and milk powder together until creamy and fluffy
(2) Add eggs in 3 stages by turns with a table spoon of flour each time and continue creaming after each addition.
(3) Pour all the flour, continue mixing.
(4) Pour the water & milk in 3 stages. Continue mixing
(5) Add in the cubed cheese & chocochip, mix with a spatula
(6) Pour batter into loaf pan, sprinkle with grated cheddar cheese
(7) Bake at 180C for about 50 mins. or till cooked.
(8) Test cake with a skewer and if if it comes out dry, it's done.
(6) Cool on cooling rack and slice when completely cooled.

As expected the cake is delicious & moist …. I love it so much ……
& really, I don't bother the crack ....

Thursday, November 5, 2009

NCC's SoesWeek .......

Hmmm ... even yang ngga bisa dilewatkan, jangan sampe kayak kejadian pas donat week ......

Belum bisa bikin kue sus yang macem-macem, jadi bikin yang basic aja .... resepnya diambil dari majalah sedap ......

Resep dasar:
100 gram margarin
4 butir telur
125 gram tepung terigu
225 cc air
sedikit garam

Panaskan oven 180C

(1) Rebus margarin, garam & air hingga mendidih.
(2) Masukkan tepung terigu, aduk cepat dengan sendok kayu
(3) Teruskan mengaduk hingga adonan kalis, angkat & dinginkan
(4) Pindahkan adonan ke dalam baskom, tambahkan telur satu persatu, aduk dengan wisk
(5) Masukkan adonan ke dalam kantong segitiga yang telah dipasangi spuit
(6) Semprotkan ke atas loyang yang telah disemir margarin
(7) Panggang dalam oven 25 menit

Setelah dipanggang hasilnya akan seperti di bawah ini ... angkat dari loyang, beri lubang di bawah sus untuk mengeluarkan uap di dalam kue sus, dinginkan di atas rak ..... atau kalo mau kulit sus lebih garing, taruh kembali di atas loyang dengan keadaan terbalik, panggang lagi selama 3 menit ... bari setelah itu dinginkan di atas rak ...

Resep Pastry Cream Coklat:
600 cc susu
50 gram tepung maizena
75 gram tepung terigu
150 gram gula atau sesuai selera
25 gram coklat bubuk
3 kuning telur

Aduk semua bahan, saring, kemudian masak sampai mendidih sambil diaduk agar tidak menggumpal, hilangkan uap panas, masukkan ke dalam lemari es sampai dingin & siap disemprotkan ke dalam kue sus ....

Hasilnya ..... taraaaaaa ...........

Kue sus pertamaku sejak punya oven gas nih ...

Monday, November 2, 2009

Pizza Frenzy : Mini Pizza

Who doesn't like pizza ... most people love this Italian dish. So why don't we try to make it our self, make it in small size, & serve it in small family party ... hmmm ..


Pizza dough:
2 teaspoon sugar
125 cc warm water
250 gram bread flour
6 gram of yeast
1/2 tea spoon salt
25 cc of olive oil/salad oil

Bolognese souce
Cucumber pickle, cut in to small cube
Smoked beef, sliced to small strips
Mozzarella Cheese, grated

(1) Mix together water & sugar, set aside
(2) Mix flour, yeast & oil.
(3) Add water to the flour mix, mix well until the dough are not stick in your hand
(4) Knead briefly with your hands until the dough becomes soft & smooth.
(5) Rest the dough for 30 minutes, cover with plastic wrap
(6) Roll the dough & cut with a 7cm ring cutter
(7) Bake for 10 minutes on 180c oven
(8) Put the topping, cheese is the last
(9) Bake again for 10 minutes or untill the crust is light brown

Sunday, November 1, 2009

How Far is Heaven ?

I was driving home one night .....

Not to far ... it lies under your mothers feet........ !

My Chocolate Muffin : Cracks !!!!!

This is my first muffin attempt, It's pretty good, incredibly easy, & looks beautiful. I like the crack on top ... For the recipe I use the one from Info Kuliner Tabloid !

Recipe for Chocolate Muffin

200 gram cake flour
25 gram cocoa powder
1 table spoon baking powder (I use 1/2 table spoon double acting)
100 gram sugar
75 gram dark chocolate (compound), melted
1 egg medium size
150 cc milk
50 gram margarine/butter, melted (I use 25 gram butter & 25 gram margarine)
30 gram chocochip for the batter (I use 50 gram)
20 gram chocochip for topping


preheat oven for 180C.

(1) Mix together (dry ingridient) flour, baking powder & cocoa powder, set aside.
(2) In large bowl, put the sugar, milk, egg & melted dark chocolate,
wisk together untill sugar is dissolved.
(3) Add the dry ingredient to the sugar batter, stir evenly with spatula.
(4) Add the melted margarine/butter, stir evenlty with spatula.
(5) Add the chocolate chip, stir evenlty with spatula.
(6) Spoon batter in to muffin cups
(7) Bake for 20-25 minutes. (real recipe is 15 minutes)

Makes : 5 Big muffin or & 8 medium sized muffin

Although is a good muffin & so chocolaty, I'm still looking for other recipe ...
This recipe is too crumbly & dry for me ... Maybe becoz I baked it too long ...

Monday, October 26, 2009

Colorfull Rainbow for my weekend .....

After my failure on lapis surabaya cake, I have about 450 cc of egg white .... I decided to make a rainbow angle steam cake .... It turn out very well .....

It taste good & I didn't get those guilty feeling as after taste .... ;p

Sunday, October 18, 2009

Just have a terrible sunday ...

I hate to talk about it ..... but 2 slice of Tape Bread & a cup of rosella tea make it better ... sprinkle with some cinnamon ... owwhhh yumm !!

I just one person that loves cake so much .... ;p.

Saturday, October 17, 2009

The World Bread Day - yesterday-

I'd just find out today, that 16th of October is the world bread day..... As far as I remember, I never bake bread ... but I make a donut once, I guest it is fried bread don't you thing??

I made this potato donut on NCC's Donut Week, but I didn’t have a blog & self esteem to show it back there...

But, to celebrate this year world bread day ... I'll show it to you....

With the same dough I made a fried bread with beef filling also ...

Recipe for NCC's Potato Donut: By Fatmah Bahalwan

500 gr of High Protein flour
50 gr of milk powder
11 gr of yeast
200 gr of mashed potatoes
100 gr of sugar
75 gr of margarine
1/2 tea spoon of salt
4 egg yolks
100 cc of water in room temperature

  • In a bowl mix in flour, sugar, milk powder & yeast. Add the potatoes, egg & water, mix well until the dough is not stick in your hand. Sprinkle some additional flour if necessary.
  • Add margarine & salt.
  • Knead briefly with your hands until the dough becomes soft, smooth & elastic in texture.
  • Rest the dough for 15 minutes
  • Make small balls of 50 gr. Rest for another 20 minutes
  • Make a hole in the middle of the small balls
  • Deep fried in vegetable shortening till golden brown.
  • Sprinkle with refine sugar or cinnamon.

So... That's my bread .... my first ... - I hope -

Wednesday, October 14, 2009

Bitter Sweet Simphony, called Royce Nama

I don't know anyone that doesn't like chocolate ... It's not only taste delicious, for me it's also a healer ... an instant pain killer for the soul ...

This time is a bitter sweet symphony called Royce Nama, some people said this is one of the best chocolate in the world. Royce it self hail from Hokkaido, Japan ... no wonder it so good, you know how Japanese seem to create everything with sophistication!

When you purchase it from their store, it 's accompanied by cooling pouch & thick silver packaging to ensure the chocolate protected from the outside heat.

I was fall in love from the very first bite. A rectangle shaped chocolate ganache, powdered with cacao ...

Why bitter sweet simphony? Coz the one that I got is a mild chocolate, it has a sweet taste but it doesn't eliminate the bitterness & the aroma of the chocolate it self ... it's a simphony!! Side by side create a beautiful melody ....

Too bad they doesn't have the store in Indonesia, so I should enjoy it bit by bit ...

And save it for the rainy days ...


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