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 ....


Ingredient:
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

Method:

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

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.

The Chocolate Oracle Says

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

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.