mercredi 16 septembre 2009

Eid Mubarak!

Assalamu'alaikum Wr. Wb.
Dear family and friends,
Time for us to farewell Ramadan, welcoming Eid
Prepare new day to come full of joy and happiness
from deep within my heart,
may I ask your forgiveness of my wrongdoings
Hope we all be able to come back to purity

Wassalamu'alaikum Wr. Wb.
Raras WIRASTO & family

jeudi 6 août 2009

Cheese Stick

My friend was so generous lend me her pasta machine a week ago after we made Cheese Stick together at her house. unfortunately, we did not make lots of photos cause too busy (our first trial and directly made 2 batch recipes). and today, I made again but only one recipe and took some photographs. before I already made a promise to take step by step photos and please do forgive me, I forgot some steps :p

talking about this recipe, this savory snack is very cheesy and crunchy. you can not stop eat it until your jar is empty. i can not say it's easy to make, emmm...nope, it is easy but not simple, require more effort to do it. yet, the results are very good. it is worth enough, don't worry!
today, I made them with my dearest hubby and my daughter. thank you darling!!
well, the incredible recipe, I got it from my talented blogger friend Ine Sena @ Papua. I recommend you to visit her blog, full of drooling foods :D

Cheese Stick
source : Ine Sena @
bahan :
450 gr tepung terigu protein sedang / medium wheat flour/all purp flour (me : all flour using all purpose flour)
50 gr tepung terigu protein tinggi/ high wheat flour
200 gr tepung tapioka/ tapioka starch
25 gr tepung maizena/ corn starch or maizena
10 gr tepung santan instant (optional) / coconut milk powder
1/2 sdm baking powder / table spoon of baking powder
100 gr mentega / butter
250 gr keju parmesan/edam/cheddar parut / cheese : parmesan,edam,cheddar - shredded
1/2 sdm garam / tablespoon salt
2 butir telur, kocok lepas / eggs - beaten
300 ml air dingin / cold water
2 lt minyak goreng kualitas baik / oil for frying

cara membuat/ directions :
- panaskan minyak goreng dalam wajan dengan api sedang-kecil.
preheat the oil in frying pan - low until medium heat

- ayak semua bahan kering, lalu masukkan semua bahan lainnya kecuali air, aduk rata menggunakan ujung-ujung jari tangan.
sieve all the dry ingredients, mix in the other ingredients except water, using your finger tips combine all.

- tambahkan air sedikit demi sedikit, aduk hingga adonan menggumpal, jadi tidak usah terlalu lama diuleni.
pour in cold water gradually, mix until the dough gathered. you don't need to overmix them

- giling adonan sebagian-sebagian kecil dengan gilingan mie/pasta dengan ketebalan dari no. 1 hingga no. 4, potong-potong, lalu potong dengan gilingan untuk memotong kwetiaw.
with pasta machine, shape the dough, from no. 1 until no. 4 and then continue with big noodle shape.

- goreng hingga kuning keemasan.
fry until golden brown

*tips penting : agar minyak tidak berbusa, ketika akan menggiling adonan bila adonan terlihat agak lengket, gunakan tepung tapioka sesedikit mungkin. caranya, pulas setipis mungkin tepung tapioka dengan tangan di atas permukaan meja kerja kita, pipihkan adonan yang akan kita giling tempelkan di atas pulasan tepung tapioka tadi. lakukan yg sama dengan sisi lainnya. adonan siap digiling, usahakan jangan dipulas tepung tapioka lagi.

tips : try to use less tapioka starch when you are shapping, so that the oil will not so foamy. lining your working table with small amount of tapioka starch, flatten the dough and spread on the working table, do the same for the other side. then the dough ready to flatten and try not to line with more tapioka starch.

the pasta machine :

the ingredients :

the dough after shaping, so sorry, forgot to shot the dough before shapping :p

when frying, be carefull, do not put in to much dough, it was foamy and the oil spread out from the pan

just after fried, absorb the need lot of towel paper

ready to test...:D yeah mommy, it's soooo goooood ;)

mardi 28 juillet 2009

Black Forest

Black forest cake is never ending...this cake become one of my favorite cake. For any special occasion, I prefer make this and try to change the decoration. Time to combine butter cream and chocolate melting plus shredded for the top. what do you think?

very close to dead line, today I submit the photo for Click July 2009. The theme is Bi-Colour, very interesting right?
Want to join ? click here

lundi 15 juin 2009

Sweet Spicy Fried Tempeh & Tofu (Kering Tempe Tahu)

Tempeh or tempe in Javanese is made by a natural culturing and controlled fermentation process that binds soybeans into cake form ( Very rich in protein, fiber and vitamins. Here in French, you may find it in Bio Food Store (Magasins Bio).

I was very happy when I knew Tempeh are available here in Cannes. I am Indonesian, and before almost everyday I eat tempe. A biggest fan of tempe he? And after I moved to Cannes more than a year ago, I could find it until a friend of mine shared information to me. Ok, then I found it in Bio Food Store. Yey...finally.

Now I want to share one of Tempeh recipe, as a side dish. As always, we eat tempe with rice (with rice or yellow rich,two of them are good). easy to make and delicious.

Voila, here is the recipe :

ingredients :
1 pack of Tempe, cut in small rectangle shape, then fry until golden brown
3 shallots, chop
2 garlics, chop
2 - 3 red chillies, slice thinly (if you don't like spicy/hot, you can remove the pit/seed before slicing)
1 cm galanga
2 bay leaves
1 - 2 tsp sliced coconut sugar
1-2 tbsp sweet soybean sauce
1 eye of tamarind diluted in 30 cc water
oil to fry and saute

how to :
1. fry sliced tempeh until golden brow, drain it from the oil
2. stir fry the shallots and garlics until fragrant, add in galanga,bayleaf.
3. mix in tempeh,soybean sauce,tamarind water,sugar. stir well.
4. add chillis and season with salt and pepper. this must be depend on your taste. for me, the taste must be sweet,salty and spicy.
5. if it's already mixed well and dry (not watery), remove from stove. ready to serve with warm rice as a main dish.

mercredi 10 juin 2009

Pampis Ikan Sarden (Sardine cook in Manadonese)

Actually, the original recipe from Manado, the capital city of North Sulawesi, Indonesia call Cakalang (Skipjack Tuna). But since I already drooled and were in rush to cook, so I changed it with my sardines in can. This side dish will do very yummy with warm rice. Be careful, maybe you will ask more rice and ... water! hmm, it's hot & spicy!! just perfect as I imagine it.

Here we go with the original recipe :

Cakalang Pampis
source :

Bahan (ingredients) :

1 ekor ikan cakalang/tongkol (cakalang/skipjack tuna)
5 bh bawang merah (shallots)
2 siung bawang putih (garlics)
1 ruas jahe (about 2 cm ginger)
15 bh cabe rawit (bird chili)
5 bh cabe merah (red chili)
¼ ltr minyak kelapa, untuk menumis (vegetable oil for saute)
Garam secukupnya (salt)
Sereh secukupnya (lemongrass)
Daun bawang secukupnya (spring onion)

Cara membuat (direction) :

· Ikan cakalang dibersihkan, dikukus lalu dibersihkan dari tulang-tulangnya, lalu ikannya disuir-suir.

(steam the fish,remove the bones,cut into small piece)

· Bawang merah, bawang putih, jahe, cabe rawit, cabe merah semuanya dihaluskan.

(make into paste helped by your food processor or mortar & pestle : shallots,garlic,ginger,chili)

Sereh dimemarkan, daun bawang diiris tipis-tipis.

(crush the lemongrass, finely chop the spring onion)

· Bumbu yang telah dihaluskan ditumis hingga harum, lalu tambahkan sereh, daun bawang.

(saute paste ingredients until fragrant, add in lemongrass and spring onion)

· Setelah bumbunya agak matang, tambahkan ikan cakalang yang sudah disuir, aduk hingga rata dan masak hingga kering. Angkat.
(add in the fish,stir it well and cook until dry. remove from pan

dimanche 7 juin 2009

Banana Cake

Another banana cake. Yes, I did 4 times with different recipes. But I think the latest recipe that I like most. The texture so moist and not like 'flour' cake.
Thanks a lot to my dear friend Rachmah, who share the recipe. So good!! Two thumbs up :)

Original Recipe by Rachmah Setyawati

200 gr Mentega/ butter
175 gr Gula Pasir/ sugar
250 gr Pisang / ripe banana
2 btr Telur Antero(utuh) / eggs
Vanilli essence
190 gr Tepung Terigu / flour
15 gr susu bbk / milk powder
10 gr maizena / corn starch
1/2 sdt Baking Powder / 1/2 teaspoon baking powder

Cara Pembuatan :
1. Kocok mentega & gula hingga lembut (beat butter and sugar until smooth)
2. Masukkan telur satu per satu, kocok lembut (beat in egg, one by one)
3. Masukkan pisang yg sdh dihaluskan, kocok rata (beat in mashed banana)
4. Beri Vanilli essence, aduk (add in vanilli essence)
5. Masukkan bahan kering, aduk rata (add in flour,milk powder, corn starch,baking powder)
6. Panaskan oven, kurleb 160 derajat celcius, panggang hingga matang (bake 160°C until done, don't forget to preheat the oven. me, i bake it for 30-40 minutes)

*** Topping atau filling optional
me : dusted the cake with sugar powder and cocoa powder
me : i baked with loaf pan and 6 brioche pans

Well, the theme for Click June edition is Stacks, and my pic really match with the theme. I submit my first photo for the event. Interested to join also? visit here.

also featured @ Tastespotting

Soto Ayam (Indonesian Chicken Soup)

I was happy when I served this special soup from Indonesia for lunch with my Japanese friend, Kazzie, a couple months ago. she was very excited and liked it. then I promised her to post the recipe. I am really sorry, it took so long until now I write the recipe. Dear Kazzie, bon courage! tu peux essayer maintenant.

Indonesian Chicken Soup (Chicken Soto/Soto Ayam)
for 3-4 servings
Ingredients :
4 pieces of chickens (any part, with bones), bring to boil and shimmer with 1,5-2 l water
rice cake/rice
vermicelli, soak in hot water
bean sprout, blanch in hot water
cabbage, slice thinly, blanch in hot water
onion spring, chopped
fried shallots
prawn snack

paste ingredients :
5 shallots
3 garlic
2 cm fresh ginger (powder - 1/2 tsp)
1 cm fresh turmeric (powder : 1/2 tsp
additional ingredients :
4 kafir leaves
2 lemongrass, crushed
2 cm galangal,crushed


direction :
1. bring to boil and then keep cook at medium heat the chicken
2. saute until fragrant the paste ingredients and additional ingredients
then stir into chicken broth,cook until boil, season with salt and sugar as you wish
4. take the chicken and cut thinly
5. prepare in a bowl : rice cake,vermicelli,cabbage,bean sprout,onion spring,chicken.
6. pour the soup into the bowl, sprinkle with fried shallots and prawn snack.
7. if you like, eat with chili paste (chili, bring to boil, drained and crushed to bits. add with few of chicken soup)
8. serve while hot/warm
optional : add some boiled eggs, cut half.

jeudi 14 mai 2009

Sarikaya Pisang Kepok (Banane à la crème noix de coco)

sarikaya pisang kepok1

Banana a la crème noix de coco

recette en Bahasa Indonesie par : Fatmah Bahalwan

5 bananes, coupez en rondele

125 gr de sucré noix de coco/ palm sugar
100 de l’eau
4 oeufs
250 ml crème noix de coco
1 c.a.c sucre vanille/ vanila extract

½ - 1 c.a.c cannelle en poudre

1/4 c.a.c sel

1. faites bouillir l’eau et sucre. Laissez refroidir.
2. mélangez bien les œufs et la crème noix de coco, ajoutez au mélange, sucre vanille et cannelle en poudre. Versez l’eau sucré progressivement jusqu'à obtention d’une pâte homogène.

3. mettez les bananes dans le ramequin ou moule. Versez-les la pâte.

4. faire cuite à la vapeur (60 minutes)

5. servez tiède ou froid.

lundi 27 avril 2009

Es Teler (Cold Dessert)

es teler pinky

I don't know for how many months I didn't drink this ice. This ice made from coconut milk, coco pandan syrup, condensed milk and contain of fruits (usually we use avocado,young coconut). I often buy avocado for my little daughter every time I go to supermarket. After I saw Jack fruit in a can at Asia Market, then I realized, hey...I can make Es Teler from it. Continued my searching, I found Durian and young frozen coconut. Ok, those were enough to make a delicious dessert. plus i still had tapioca pearl and some mango.

And don't ask me why Indonesian people name it Es Teler...If I can translate by word, ES means Ice and Teler means Drunk. Maybe, just my opinion, after you drink this ice, you will drunk since it's so addicted :)) just try it!

It's spring here in French...I like it a lot...the weather slightly hotter and all the flowers in my terrace are blossom out so I can take a picture outside with the flowers as background. lovely, isn't it?


Es Teler
for 3-4 persons

1/2 can of lyche
1/2 can of jackfruit , cut it square

1 ripe avocado, cut it square

1/4 mango, cut it square
young coconut pulpe (i used frozen,1/4 pack of 450gr)

1 handfull of tapioca pearl, boil in the water until done, drain

durian (i used frozen durian about 3 pieces) ------------ if you don't like durian, you may skip it

150 cc of coconut milk mix with 200 cc of water & sugar depend on your taste bud
sweet condensed milk
framboze syrup (or cocopandan ---> recommended)

how to :

- boil coconut milk,water and sugar. keep stiring, don't let the coconut milk lost its consistency.

- prepare all the fruits in a large bowl. add tapioca pearl and young coconut.

- mix coconut milk and fruits mix. stir in milk, syrup and don't forget to taste it. it's really depend on your taste. if you like it sweet then add more milk or sugar.

- cool it in refrigerator. add some ice cube just before serving.

I participate my first photo for Click April 2009 - Spring/Fall, hosted by Jugalbandi.

vendredi 24 avril 2009

Lemper Ayam Bumbu Basil

Setelah 2 kali absen ngga ikutan Masak Bareng Yuuk!! kali ini ikuta lagi aahhh...Tema edisi April kali ini adalah Jajan Pasar Berbahan Dasar Beras. Mbak-mbak foodie blogger; Ayin, Shinta dan Dheeta yang selalu setia mengomandoi event ini. Aku termasuk ngefans dan pengunjung setia blog-blog mereka lho...

Jajanan pasar yang aku pilih kali ini untuk disetor ke Masbar adalah Lemper Ayam. Hasil ngiler berat ngliat di rumahnya Mbak Rachmah. Beneran deh..habis ngliat, hari Sabtu aku langsung belanja beli beras ketan dan bumbu-bumbu yang kurang ke Asia Supermarché langganan, trus hari Selasa baru kesampean mbikin. Sebetulnya resep aslinya pakai kemangi, tapi berhubung di sini ga nemu kemangi, aku ganti dengan daun Basil saja, makanya namanya tak ganti dikit jadi Lemper Ayam Bumbu Basil. Tetep enak sih..walaupun ngga seenak kalau pakai kemangi. Beda aja gitu harumnya...oia, separuh adonan aku isi abon dan serundeng trus dicetak di cetakan brioche spesial untuk ayah yang gak makan ayam.

Yuk deh, kita liat resepnya yang kucontek dari Mbak Rachmah (thanks berats yoo..)

Lemper Ayam Bumbu Kemangi (stuffed glutinous rice)
By : Rachmah Setyawati

Ingredients :

1/2 kg beras ketan putih, rendam 1/2 jam (glutinous rice, soak in water about 30 minutes)
350-400 cc santan encer mentah (light coconut milk : you can get it by mixing 50% coconut milk and 50% of water)
1 batang serai (lemon grass)
Isi : / Filling :
350 gr daging ayam, rebus, tiriskan, suwir-suwir agak halus ( chicken fillet, cook in the boiling water, drain & cut thinly)
2 ikat daun kemangi segar, cincang kasar ----------- (tanti: ganti dengan daun basil)
(basil leaves, chopped)

Bumbu halus : (paste ingredients)
5 siung bawang merah (shallot)
4 siung bawang putih (garlic)
5 butir kemiri (candle nut)

rempah lainnya / other spices :
sedikit kunyit (turmeric powder) --------------(tanti : tidak pakai)
1/4 sdt jinten bubuk (fennel) ----------(tanti : tidak pakai)
1/4 sdt ketumbar bubuk (coriander powder)
1 batang serai (lemon grass)
2 buah daun jeruk (lemon/kafir leaves)
1 buah daun salam (bay leaves)
1/4 sdt garam halus (salt) -------------(tanti : tidak pakai)
100 cc santan encer mentah (light coconut milk)
1/8 sdt gula pasir (sugar)

note : 'sdt' means coffe/tea spoon

Directions :
1. Kukus beras ketan putih selama 10 menit. Angkat. Ambil ketan, letakkan pada baskom.
wash the rice, drain, steam in a steamer for 10 min. remove, and put in a bowl.

2. Panaskan santan encer dan garam serta serai, matikan api, tuang larutan santan panas ke dalam ketan yang telah dikukus, aduk-aduk.
heat the coconut milk, salt and lemon grass. turn off the stove, pour the hot coconut into the rice, stir well.

3. Panaskan kembali kukusan, lalu kukus kembali ketan tadi hingga matang, kurang lebih 30 menit.
heat the steamer and steam again the rice until done, more or less 30 min.

4. Isi : tumis bumbu halus beserta bumbu rempah lainnya hingga harum, masukkan ayam suwir, aduk rata. Tuang santan encer, aduk lagi, bubuhi garam & gula, cicipi. Jika rasa sudah pas, aduk rata, menjelang diangkat, masukkan daun kemangi cincang, matikan api, aduk-aduk rata selagi panas. Sisihkan.
the filling :
stir fry the paste and other spices until it fragrance, add in the chicken, stir well.
pour in coconut milk, salt and sugar, taste it. if you think it's enough, stir well and just before you remove the pan, add in basil leaves, stir. set aside.

5. Ambil dua sendok makan adonan ketan matang, kepal-kepal di selembar plastik, pipihkan, isi dengan satu sendok makan ayam suwir, tutup isian dengan merapatkan kembali adonan ketan. Kepal-kepal bentuk lonjong. Bungkus rapat dengan daun pisang.

finishing : take 2 tablespoon of rice, on a plastic, make a round shape. flatten and fill with 1 tablespoon of chicken filling and close it and make the round shape again. wrap with banana leaves.

Note : cara yg aku pakai untuk no 2 dst : (my way for finishing)
ketan yang telah dikukus, dimasak dengan santan, garam dan serai hingga santan terserap habis oleh ketan.
(see step no.2, I used the following step: )
I cooked the steamed rice with the coconut oil,salt and lemon grass until the coconut milk absorbed by the rice, set aside.

taruh separuh adonan ketan di dalam loyang, ratakan. taruh adonan isi di atasnya, ratakan. tutup dengan separuh adonan ketan sisa, ratakan. kukus sampai matang.
flatten half of rice in a baking pan/pyrex, layer with chicken filling. cover with the rest of rice, press and flatten.steam until done.

setelah dingin, potong-potong persegi panjang, bungkus bagian tengahnya saja dengan alumunium foil (lihat hasilnya di foto)
let it cool. cut in square shape, wrape the middle part with alu foil (see the pic)

Hasil jadi : 20 buah lemper uk. sedang
result : 20 pieces,medium size

Cupcake Au Chocolat

My first trial of cupcake plus the decoration. It wasn't so difficult! So many time I spent for browsing and adoring others cupcakes made me step forward, go to the kitchen and try...:) I finally did it!

Here is the recipe (in French) It's simple yet delicious.

Cupcake au chocolat

source :
Papilles et Pupilles
  • 3 oeufs
  • 100g de beurre mou
  • 125g de sucre
  • 160g de farine
  • 1 sachet de levure chimique
  • 2 cuillers à soupe de cacao non sucré (type Van Houten) pour la pâte
Pour le glaçage :
  • 200 à 250 g de sucre glace
  • 1 blanc d'oeuf
  • le jus d'1/2 citron
Pour la décoration :
  • Cacao noir non sucré type Van Houten
  • 12 carrés de chocolat noir
- Beurrez votre moule à muffins ou emplissez les alvéoles avec des caissettes en papier. On en trouve très facilement (grande surface).
- Versez votre sachet de levure et le cacao dans la farine et mélangez grossièrement.
- Mélangez les oeufs et le sucre.

- Ajoutez progressivement le beurre mou et la farine + levure + cacao. Mélangez pour avoir une texture homogène.
- Préchauffez votre four à 180°C, chaleur tournante.
- Garnissez chaque alvéole de pâte. Enfournez à four chaud pour 20 minutes de cuisson.
- Laissez ensuite refroidir sur grille

Préparez votre glaçage
Mélangez le sucre glace, le blanc d'oeuf et le jus de citron jusqu'à obtenir une consistance assez pâteuse. Tout dépend de la taille de votre blanc d'oeuf. Commencez par mettre 200g de sucre glace et si c'est encore un peu liquide, rajoutez les 50g supplémentaires.
A l'aide d'un couteau à tartiner, glacez votre premier cupcake. Saupoudrez ensuite de cacao. Utilisez une petite passoire métallique pour saupoudrer, c'est plus facile.

Enfoncez ensuite un carré de chocolat dans le gâteau et faites de même pour chaque cupcake.

Ayam Pop (a Chicken Dish)

Speak frankly, I really don't know what is the exact translation for Ayam Pop in English. Ayam means Chicken and Pop, mmm, usually we know Pop as one of music genre. maybe they name it Pop because this chicked dish very popular in Indonesia specially from West Sumatra as pop music :))

Maybe if I am not living far far away from my country, I never cooked the dish. Anytime you want it, just go to Padang Restaurant and order, sit, then eat it. so simple...But here, in Cannes, impossible! Make it your own that's the solution. Ok, why was not so difficult, trust me...yet it's delicious!

Ayam Pop
source : Dapur Mlandhing

Ingredients :
4 chicken drum stick
1 lt coconut water
2 tablespoon butter/margarine
oil for frying

Paste ingredients :
3 cloves of garlic, crushed
3 cm of fresh ginger
1/2 teaspoon pepper
1/2 teaspoon coriander
3 bay leaves
2 kafir leaves
1 lemongrass, crushed
1 teaspoon salt

chicken broth in cube, optional

Method :

  • Clean the chicken from its skin
  • Prepare big casserole, put the chicken and all the ingredients. Add in coconut water and butter/margarine. Close the casserole, bring to boil the chicken and keep cooking until well done.
  • Fry the chicken, you don't have to fry it until dried. Just a couple minutes (more or less 3 min). Absorb the oil, and serve it.
  • TIPS :

  • you may use chicken breast to subtitute.
  • Samosa Tuna

    If you like to eat kind of Indian food, you must like this samosa. because for the filling, I used Garam Masala and Curry Powder plus for the hot taste, I added chopped green chili. hmmm, for me, I can eat them all!! since I am a fan of spicy food :))Normally, people make samosa's filling with Lamb, but my husband doesn't eat it, so I changed with Tuna. Honestly, I prefer Tuna rather than Lamb. It' good...Just try it!

    Samosa Tuna
    for 8 samosas
    ingredients :
    1/2 pack tuna fillet small size
    1 carrot medium size, grated

    2 potatoes medium size, grated
    1 bot chives, finely chopped
    3 green chilis, minced
    3 clove of garlics, finely chopped
    1/2 onion, finely chopped

    1 teaspoon garam masala
    1/2 teaspoon curry powder

    oil for stir fry
    spring roll pastry 25x25 cm

    Direction :
    filling :
    - stir fry garlic and onion until fragrance
    - stir in tuna fillet, continue cooking until tuna half done
    - add water (about 1/2 cup), stir in carrot and potatoes grated,chives and green chilis
    - add in garam masala and curry powder

    - season with salt and sugar as your taste
    - cook until well done
    for prepare the samosa :
    - Follow the instruction from this link (in Malay languange)

    - deep fry the samosas until golden brown
    - serve while still warm with tomato sauce or chili sauce

    I used this kind of spring roll, in French you may find it at Asia Supermarché

    Eat samosa at one fine afternoon, accompanied by a cup of mint tea is recommended...hmmm, write this makes me craving samosa again :)

    dimanche 19 avril 2009

    Dukung Kampanye Gerakan Anti Beli Buku Hasil Copy Paste

    Sebagai bentuk peduli terhadap teman-teman foodie blogger yang hasil karyanya telah dipakai tanpa seijin mereka untuk tujuan bisnis dan komersil, dukunglah kampanye Anti Beli Buku Hasil Copy Paste. Sumber icon dari Ophoeng.

    Saya sering membaca keluhan sesama foodie blogger tentang hal pembajakan resep dan foto. Ngga cuma foodie blogger Indonesia sih, pernah baca juga foodie blogger asing mengalami hal seperti ini. Sangat disayangkan ya...demi mendapatkan biaya yang seminim mungkin untuk meraup keuntungan yang tinggi mereka para pembajak asyik-asyik aja melakukan hal seperti ini. Huh..semoga ada jalan keluar yang cukup adil bagi semua pihak.

    I do care with violation of copyright!!

    update : per 30 April 2009 :
    postingan-postingan terkait mengenai kasus pembajakan oleh CAM BOGA & Pustaka Anggrek (nama penerbitnya) :

    Arfi Binsted
    Budi Sutomo
    Budi Sutomo (multiply)

    Dapur Ipoek
    Evi Meinar

    untuk foto-foto bukunya antara lain di sini :
    Foto2 Dalam Buku Resep Bajakan - buku Aneka kue kering, Aneka kue lapis
    Foto-foto buku aneka jajan pasar
    Foto-foto buku aneka brownies favorit
    Foto-foto buku aneka puding favorit
    Foto-foto buku minuman segar pelepas dahaga (penerbit Pustaka Anggrek Yogyakarta)

    jeudi 2 avril 2009

    Chocolate Ring Cookies

    I like to bake cookies lately. Just like to experiment with variations of cookies. It call not too much egg and simple ingredients.

    I found this cookies recipe from my on line friend @ multiply, she is also Indonesian. Like her blog very much...Many thank my dear Rachmah for sharing this recipe. My testimony for this cookies : very chocolaty, not too sweet and crunchy. Very recommended to try :)
    This recipe makes around 50 cookies.

    Chocolate Ring Cookies
    (with some adjustment from me)

    175 gr unsalted butter

    1 egg
    225 gr all purpose flour

    25 gr chocolate powder

    1. Beat butter and sugar powder

    2. Beat in egg
    3. Shift in flour and chocolate powder, mix well

    4. Prepare pipping bag with the flower spuit. Make a ring shape on a baking sheet. Don't forget to give a space between the cookies.
    5. Bake in 150 - 160 Celcius Degree until done. ( me : bake in 150 around 10 minutes, it depend on your oven, just watch over your cookies, do not over bake it)

    (if you want : you may stick together 2 cookies with chocolate filling or ganache)

    Update :

    I submit first photo for Click Mei Edition : Cookies. I really enjoy challenging myself to join this food photography event hosted by Jugalbandi.

    vendredi 27 mars 2009

    Click March 2009 : Wood

    My entry for Click March 2009 : Wood.
    This is my jasmine rice, long grain and perfumed with fresh jasmine. Kinda a daily source of energy for me :) since I feel no spirit if i don't eat rice. ha..ha...ha...even I live far far away from my homeland Indonesia, it doesn't mean that I leave my main food. Hoh, can't live without it.

    lundi 2 mars 2009

    Blueberry Crumble Bars

    My dear friend Rachmah, I bring you this potluck for MFM2 - February 2009. Violet is the theme, so I tried to find somethin violet lately if I went out for shopping. Finally I found a pack of blueberry at supermarket not far from my apartment. How lucky I was cause there were only 2 packs left there. The recipe itself already saved in my laptop since few weeks ago. First time I saw the pictures, hmmm...I drooled :D

    Ok, let's go to the kitchen everybody...

    Blueberry Crumble Bars (
    adapted from Smitten Kitchen

    1 cup white sugar
    1 teaspoon baking powder
    3 cups all-purpose flour
    1 cup cold butter (2 sticks or 8 ounces), cubed
    1 egg
    1/4 teaspoon salt
    Zest and juice of one lemon (tanti : only used the lemon juice)
    4 cups fresh or frozen blueberries (if using frozen, be sure to drain them!)
    1/3 cup white sugar
    4 teaspoons cornstarch

    1. Preheat the oven to 375 degrees F (190 degrees C). Grease and/or line a 9×13 inch pan (I highly suggest lining your pan with tinfoil and then spraying it with a bit of Pam for easy removal). ----------( tanti : I used round pan)
    2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in the salt and lemon zest.
    3. Use a fork or pastry cutter to blend in the butter and egg (I used my hands and found it to be much easier). Dough will be crumbly. Pat half of dough into the prepared pan.
    4. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries.
    5. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
    5. Bake in preheated oven for 45 minutes, or until top is slightly brown (mine were absolutely perfect at 45 minutes, but check them at about 40 minutes to make sure they aren’t burning!). Cool completely before cutting into squares (I chilled mine in the fridge for a bit). Makes 16 large bars.

    I saw 3/4 pack thick cream already opened in my fridge so then I also made 4 small cups of blueberry smoothies. Just mix blueberry,thick cream and sugar with blender. Store in a fridge a couple hours, they are ready to serve for your dessert.

    When I took the picture of this crumble bars, I just realized that I have a violet cellphone. So, just gave it a shot!

    jeudi 19 février 2009

    [Foodie event] Gembus

    Whoaaa...I spent almost 3 weeks to think what kind of food I submit for this event hosted by my foodie blogger fellow Rurie Sofyaniek (I adore her idea to launch this event...) The stock of ingredients are the most difficulty problem of me since I live far far away from my country. And of course, I want to introduce something from my hometown. After a lot of browsing and recalling my childhood memories, I decided to submit Gembus, a savoury snack from my hometown Cilacap, Central Java. Thanks God, I could find the ingredients here and very easy to make.

    As I remember, when I was in elementary school, we usually bought Gembus when there were an event such as Marriage, Calung (traditional music attraction), Wayang, or other music attraction. But yes, now we still can find some street seller who sell Gembus in Cilacap.

    The main ingredient is Singkong (in Bahasa) or Cassava/Manioc Root in English. You may see this link also to enrich your knowledge of cassava. For the recipe and how to make you may see below. The source of the recipe is here.

    The recipe & the directions :
    source :, a culinary article by Wagino

    I used 2 pack of frozen manioc like this
    (to make around 20 round) :

    then steam until done and then mash until smooth (see the pic). I add pinch of salt to taste.

    You make a shape like a doughnut :

    Then they are ready to fry in a hot oil until yellowish. Eat them warm with chili sauce or tomato, as you like.

    vendredi 13 février 2009

    Chocolate Caramel Cookies

    Try this fabulous cookies of the world (he..I would say that because everyone at home adore this cookies). Rich of chocolate & nutty taste. For me, I change the coffee taste with caramel,its good also.Thanks to Mira who posted this recipe on her blog.

    White Chocolate Coffee Cookies
    Source : EASY BAKING Book by Love Food

    Ingredients :
    115 gr butter, softened
    115 gr soft light brown sugar -->
    use palm sugar
    1 egg, beaten 250 gr self raising flour --> flour + 1 tsp baking powder + 1/2 tsp baking soda
    Pinch of salt

    125 gr white chocolate, finely chopped -- (tanti : used semisweet chocolate)

    50 gr brazilian nuts, chopped -->
    use cashews -- (tanti : used almond)
    1 sdt instant coffee dissolve in 1 tbsp hot water --> additional -- (tanti : used 1tsp caramel essence)
    50 gr chocolate chips -->

    Directions :
    • Preheat the oven to 190'C. Grease several baking pan with baking paper.
    • In a large mixing bowl, cream together the butter and sugar until light and fluffy.
    • Add the coffee extract, mix well. (add the caramel essence)
    • Gradually add the egg, beating well after each addition
    • Sift the flour and the salt into the creamed mixture, blend well.
    • Stir in nuts, white chocolate, and chocolate chips.
    • Place heaped teaspoonfuls of the mixture on the prepared baking sheets, spacing well to allow for spreading during cooking.
    • Bake in the preheated oven for 10 - 12 minutes until golden brown.

    jeudi 29 janvier 2009

    Gado-Gado Surabaya

    As a result of my blogwalking,I made this Gado-gado Surabaya. First time I saw the picture at Pepy's blog : The Art and Science of Food, I was craving...mmm, so mouthwatering :D Then, voila...the day after, I made it. Really really remind me of my homeland. I can't explain any further because Pepy already explained about the food so good. You may click directly and find how wonderful her blog. J'adore ca...i adore it.
    So here, I just can show you my gado-gado :) while the recipe here.