la maman de naiya

Eid Mubarak!

2009-09-16T14:09:00.003+02:00

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

Cheese Stick

2009-08-06T19:45:00.006+02:00

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 @ http://dapoerkoe.blogspot.com
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 oil...you need lot of towel paper

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

Black Forest

2009-07-28T22:00:00.006+02:00

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

Sweet Spicy Fried Tempeh & Tofu (Kering Tempe Tahu)

2009-06-15T21:32:00.005+02:00

Tempeh or tempe in Javanese is made by a natural culturing and controlled fermentation process that binds soybeans into cake form (http://en.wikipedia.org/wiki/Tempeh). 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
salt
pepper
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.

Pampis Ikan Sarden (Sardine cook in Manadonese)

2009-06-10T20:58:00.015+02:00

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 : http://cuek.wordpress.com

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)

Banana Cake

2009-06-07T22:43:00.005+02:00

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 :)

BANANA CAKE

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)

2009-06-07T20:54:00.008+02:00

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

salt
sugar

direction :
1. bring to boil and then keep cook at medium heat the chicken
2. saute until fragrant the paste ingredients and additional ingredients
3. 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.

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

2009-05-14T11:43:00.005+02:00

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.

Es Teler (Cold Dessert)

2009-04-27T20:18:00.008+02:00

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.

Lemper Ayam Bumbu Basil

2009-04-24T14:03:00.006+02:00

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

2009-04-24T13:29:00.005+02:00

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)

2009-04-24T12:56:00.004+02:00

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 not...it 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

2009-04-24T11:50:00.004+02:00

If you like to eat kind of Indian food, you must like this samosa. because for the filling, I used Garam Masal a 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
salt
sugar
water
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 :)

Dukung Kampanye Gerakan Anti Beli Buku Hasil Copy Paste

2009-04-19T11:45:00.003+02:00

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 (blogspot)
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)

Chocolate Ring Cookies

2009-04-02T12:31:00.007+02:00

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)
Ingredients:
175 gr unsalted butter
1 egg
225 gr all purpose flour
25 gr chocolate powder
Directions:
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.

Click March 2009 : Wood

2009-03-27T16:05:00.004+01:00

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.

Blueberry Crumble Bars

2009-03-02T19:35:00.001+01:00

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 (www.thecrepesofwrath.wordpress.com)
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!

[Foodie event] Gembus

2009-02-19T16:54:00.005+01:00

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 : www.cilacapmedia.com, 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.

Chocolate Caramel Cookies

2009-02-13T09:04:00.006+01:00

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 --> additional

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.

Gado-Gado Surabaya

2009-01-29T20:50:00.004+01:00

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.

Tom Yum Soup

2009-01-29T12:15:00.006+01:00

Join again "Masak Bareng" January 2009 Edition...what we cook together today? hmmm something sour, hot yet warm up your day. The food come from Thailand serve as an opening. With fresh prawn, squid, scallops, clam or fish (whatever you want) inside this soup is worth enough to try. Actually, since I live here, in France I often make this soup. We found instant paste in a bottle and the frozen ingredients at Asia Market while the seafood available freshly at the market or supermarket. Plus, it's very easy to make. ok, let's go to the kitchen :)

Tom Yum Soup (for 3 person)
Ingredients :
1 ltr water
2 full tbsp instant tom yum paste
3 red chili, minced
2 lemon gras
5 citron leaves
2 cm galangal
150 gr prawns
150 gr scallops
salt
you may add with : fish fillet,squid,clam (mine, i skipped because my husband couldn't eat those)

Directions :
- boil the water
- stir in the paste and the other ingredients,let it boiling
- then add the prawn and scallops, season with salt. cook until the prawn and the scallops done
- serve while hot.

Tahu Gejrot/Fried tofu with chili & sour sauce

2009-01-28T21:14:00.008+01:00

This food come from my country,Indonesia precisely from Cirebon, West Java. The main ingredient is tofu and pour with sauce made of chili,coconut sugar,tamarind,garlic and sweet soja sauce. I suggest to eat them warm as a side dish or snack. Very easy to make and make you addictive :)

Tahu Gejrot (for 2 person)
Ingredients :
1 pack of tofu, cut into medium square (me : cut into 16 square)
2 red chili (depend on your taste)
1 garlic
1 tbsp finely chopped coconut sugar (depend on your taste)
1/2 tsp tamarind (or you can subtitute with acid/vinegar)
1 tbsp sweet soja sauce salt small amount of water just to boil the coconut sugar

Direction :
- deep fry the tofu,set aside
- grill chili and garlic
- boil the water & coconut sugar in a sauce pan until the coconut sugar melted
- pour in grilled chili and garlic
- add in tamarind and season with salt
- add sweet soja sauce (you can adjust the taste depend on your taste buds)
- arrange the tofu on a plate, pour the sauce on it. mashed a bit the tofu, so the sauce will be absorbed by the tofu

the result should be a not to thick sauce, sour,sweet, and a bit spicy. For me, I like it spicy and sweet, not to sour.

ps : this is the photo of tofu i often use for my cuisine...the taste good and soft.

** I submit my first photo above for Click February 2009 with the theme : Cheese/Tofu. This food photography event hosted by Bee & Jai from Jugalbandi.

Cheese Brownies (Steam or Bake)

2009-01-24T19:32:00.010+01:00

The original recipe actually is a Steamed Cheese Brownies...but, because the batter too much for my baking pan and not enough space inside my steamer, so i put the rest of them in a small pan for brioche lined with paper cup and baked.
I liked both of the result, moist and so cheesy. I found this marvelous recipes from Dewi Anwar - Kitchen Craft.

Steamed Cheese Brownies/Brownies Kukus Keju
Source : Sahak Pribadi
Modfied by : Dewi Anwar

Ingredients A/Bahan A :
3 eggs/Telur 3 butir
100 gr sugar/Gula 100 gram
1/2tbsp Emulsifier/Emulsifier 1/2 sdm

Ingredients B/Bahan B :

60 gr Flour/Tepung terigu 60 gram (modified by Dewi : use low protein flour/aku pakai protein rendah)

20 gr Maizena/Maizena 20 gram (modified by Dewi : 50 gr / ditambah menjadi 50 gr)

1tsp salt/Garam 1 sdt (modified by Dewi: I skipped/aku gak pake)

40 gr milk powder/Susu bubuk 40 gram (modified by Dewi : I skipped/aku gak pake)

Ingredient C/Bahan C :
250 gr cream cheese,at room temperature/250 gr cream cheese, biarkan disuhu ruang

Ingredient D/Bahan D :
100 gr butter, melted/Butter 100 gram dicairkan (modified : change with Salad Oil/ aku ganti dengan salad oil dengan jumlah yg sama)

Ingredients for Ganache/Bahan Ganache :
100 ml liqiud whipped cream or fresh cream, mix until firm/100 ml Whipped cream cair, kocok kaku
90 gr dark cooking chocolate, melted, mix into fresh cream, mix well, put into piping bag and use star shape spuit no 22/
90 gr dark cooking coklat cairkan, masukan kedalam whipped cream sambil dikocok dng mixer masukan kedlm piping bag, beri spuit bintang no. 22

sprinkle with 1-2 slices cheese, cut with any shape of cookie cutter / 1-2 lbr keju lembaran, cetak dng cookie cutter yg kecil2 berbentuk bunga atau sesuka hati.

Direction / Cara Membuatnya :

1. Mix ingredients A until fluffy/Kocok bahan A sampai mengembang
2. Mix in ingredients B,mix well/Masukan bahan B lalu aduk sampai rata.
3. Whisk ingredients C until creamy, pour into the mixture A&B,mix well/Kocok bahan C sampai halus kemudian masukan keadonan lalu aduk sampai rata.
4. Pour in ingredient D/Masukkan bahan D (mentega cair).
5. Pour in the batter into paper cup or baking pan,steam it around 20 minute/Tuang keloyang cup cake yg telah dialasi paper cup, lalu kukus kurang lebih 20 menit. (tanti : I also baked part of the batter)
6. Cooling on the wire rack, topping with ganache & sprinkle with the cheese/Setelah matang, dinginkan, semprotkan ganache diatasnya beri hiasan keju

Click January 2009 : Red Tomato & Chili

2009-01-23T10:18:00.010+01:00

I submit this photo for Click January 2009 : Red. If you do not know what is Click, just come and visit the link I gave. Briefly, Click is a monthly food photography event hosted by Jugalbandi. I often visit the site when I am blog walking but not courageous enough to submit my entry, so now here my first entry ;)

Those are the ingredients that I often use for my Indonesian cuisine such as tomato "sambal" or any kind of "balado". They are red chili,tomato, shallot and garlic. You can put them in a food processor to make it as a paste or do as mine, use a traditional mortar & pestle. After, stir fry the paste for a couple minutes until the fragrance come out, don't forget season it with salt & sugar and voila...the tomato sambal is ready to serve with any dish you make and steam rice. Or if you want to make balado, you can add prawn, fish, egg,meat, tofu, anchovy fish and peanut or anything you want to make with. Me, I like to put in sweet soya bean ketchup to enrich my balado taste. One of balado I ever made posted here (recipe in bahasa Indonesia).

And here are another shots of mine :

(No) Espresso Brownies

2009-01-18T15:29:00.007+01:00

I made this brownies for our friends because we invited to have lunch together at their house last Sunday. As always, I worked it out in last minutes. In the morning around 9 o' clock I started to prepare and bake. And the result is, the brownies a little bit sticky and messy to cut. Suppose we let it cooled until firm then cut it. Because I ran out the time I cut when those were still warm...But the taste so yummy...choco and chewy gooey. Interested ? I knew the recipe from my friend at Multiply, Mbak Rachmah. Thank you Mbak...You may go directly here.
The real recipe using espresso coffee but mine not because of the children...we didn't want them eat too much coffee in their food (considered the day after was Monday...the school day!).

Simple Garlic Bread

2009-01-18T15:10:00.003+01:00

If you are craving of Garlic Bread from Pizza Hut but you can't find it around your city just do what I did... You only need :
1 French Baguette,
garlic powder,
oregano powder,
salted butter.
That's it! Preheat your oven. Then cut your Baguette, spread with salted butter up and bottom side, sprinkle with garlic powder and oregano. Put on your baking sheet lined with baking paper and bake around 5-8 minutes at 150 DC. Don't over baked your bread. Eat it directly when they are still warm.

Hmmmmm....you will smell the garlic and oregano all around your apartment. That's already make you feel inside the Pizza Resto :D :D

New Day New Hope!

2009-01-01T12:16:00.002+01:00

Best wishes for all of you in the New Year 2009...

Putri Salju

2008-12-25T17:09:00.003+01:00

I baked this cookies two days ago, because years ago, I always helped my mom baked this cookies for Idul Fitri. And now, I want to to it by myself. But I didn't ask mom about the recipe, I interested to try Mbak Arfi Binstead of HomeMades recipe that is very famous with "melted in the mouth cookies". And yesss....it's true. 100% true. The composition of the sugar also perfect. Not too sweet. But mine, they were broke easily so I must be very careful when I put them into the jar or when I wanted to take it out. Whew....I love this cookies. I have a plan to give this cookies to my friend who celebrate Christmas and because I couldn't see her yesterday, her cookies jar still in my kitchen. Ahhh, they are very tempting...ha..ha..I want to eat them!

Ok, no further chit chat, voila...ce sont mes cookies :
Putri Salju
by Arfi Binstead

225 gr butter,unsalted
285 gr all purpose flour, dry toaste
15 gr whole milk powder
1-2 tablespoon confectioners' sugar
125 gr cashew nut, chopped coarsely
1/4 tsp vanilla extract
confectioners' sugar or vanilla sugar to coat

1. Preheat oven to 300degrees F (140 degrees C). Lightly grease or line parchment paper on cookies sheets.
2. Beat the butter and confectioners' sugar until white and fluffy. Fold in the dry toasted flour and milk powder, mix well. Add the chopped nut and extract, mix well.
3. Roll into 1 inch ball or other dimension to your liking, put in the baking sheet, then baked for 15 minutes until when you press your finger on the cookies and there is no indentation.
4. When the cookies are colled, roll into the confectioners' sugar.

Happy Holidays , Bonnes Vacances

2008-12-25T17:02:00.003+01:00

Coucou tout le monde...
Je vous souhaite Bonnes Vacances et Bonnes Fetes!!

Soto Padang

2008-12-25T11:37:00.006+01:00

Hi...I join again the event "Masak Bareng". Today we eat Soto Padang. Hmmm...,it's yummy, suitable for comforting your cold day. You may eat it for lunch or dinner.
I got the recipe from Dewi Anwar's Kitchen Craft a couple days ago. It's worth to try. But because of now we are living far far away from our hometown, we didn't serve the Soto Padang with "Kerupuk Sagu Merah" or Red Sagoo Chips. We couldn't find it here. I changed it with shrimp chips. yeah, it was different...but it's okay lah...he..he..
Come on, let's go to the table, have a bowl of Soto Padang !!

Soto Padang
by : Dewi Anwar - Kitchen Craft

bahan / ingredients :
1/2 kg daging has dalam/ beef meat
1/4 kg tulang iga/kaki sapi /ribs bone
3 ltr air untuk merebus/ water for boiling
bumbu halus / ground these ingredients :
3 siung bawang putih / garlics
6 buah bawang merah / shallots
2 cm jahe / ginger
1 sdt merica / pepper
2 buah kemiri / candlenut
bumbu pelengkap/ additional ingredients :
2 cm lengkuas geprek / galangal - crushed
1 batang sereh ambil putihnya,geprek / lemon grass only the white part - crushed
2 lembar daun salam / salam leaves
2 lembar daun jeruk / kafir or citron leaves
2 butir kapulaga

pelengkap / you may eat with :
perkedel kentang / potato cake
1 bungkus suun rendam hingga layu / rice noodle put into the boiled water until soft
kerupuk sagu merah /red sagoo chips
daun bawang dan seledri, iris tipis /onion leaves + celery, chopped finely
bawang goreng / shallots frites
sambal lado merah / red sambal

cara membuat / directions :
1. rebus daging dan tulang dalam air dengan api kecil, masukkan kapulaga,biarkan hingga daging empuk. angkat.
bring to boil the meat and the ribs bone on a moderate heat, add in the kapulaga. wait until the meat soft. retired from the heat.
2. bumbui daging dengan bawang putih halus dan garam. potong-potong dadu, goreng hingga garing, sisihkan.
season the meat with garlic and salt. cut into square, fry until crunchy. set aside.
3. tumis bumbu halus dan bumbu - bumbu lainnya, sampai wangi. masukkan ke dalam air kaldu. tambahkan garam dan gula sesuai selera. aduk sampai air kaldu mendidih.
stir fry the ground ingredients and additional, bring into the broth water. season with salt and sugar. stir until it bring to boil.
4. penyelesaian : siapkan mangkuk. atur pelengkap mulai dari suun, daun bawang seledri, bawang goreng, daging goreng, dan perkedel yang dibelah 2. siram dengan air kaldu panas. taburi kerupuk merah, sajikan panas dengan sambal lado merah.
finishing : prepare the bowl. arrange rice noodle, onion leaves, celery, shallots frites, meat fries, and potato cake ( cut into 2 part). add the meat broth and the chips. serve while hot with sambal.

Ah...this is tooo sweeetttt....Cheese Cake

2008-12-18T11:50:00.005+01:00

I made this cake actually last Thursday for my Wedding Anniversary. Found the recipe here, and gave it a try. But, because I was careless in writing the recipe from the computer, I missed one ingredient, the flour...:p Yeah, because usually the Cheese cake only use a few amount of flour so i thought ah, they just omitted it.
And not only that, I made the other stupidity...I didn't check all my ingredients stock in refrigerator before I started to mix. I didn't have the sour cream (or fresh cream)...before I wanted to omitted it, but then I remembered I had 2 pots of cherry yoghurt. I decided to use it...but that made the cake became too sweet, I didn't reduce the sugar and the yogurt already sweet. so to make the correction, I decorated the cake with the sour fruits, Kiwi and Orange. It was quite ok... well...i just posted this to remind me, next time don't do this again :)
Ok, here is the recipe :

Chantal's new York Cheesecake
Source : Allrecipes.com
Ingredients :

15 graham crackers, crushed
30 g butter, melted
896 g cream cheese
300 g white sugar
180 ml milk
4 eggs
230 g sour cream
15 ml vanilla extract
30 g all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Onde-onde

2008-12-15T12:09:00.004+01:00

This sweet snack also one of traditional food from Indonesia. When I was little girl, my mom always brought me Onde-onde everytime she went to the traditional market in Indonesia. The taste is combination between sweet inside plus salty and sticky outside. Made from glutenous rice flour for the skin and mashed green soya bean with sugar for the filling. Ah, there is also the taste of sesame seeds outside....hmmm...so good. The best time you eat this snack is when still hot/warm. A cup of tea after will be a plus plus plus.....:)I interested to make Onde-onde by my self after I read Mira's post (recipe in Bahasa). She made Onde-onde from black glutenous rice flour. Hmmm...I was craving it since then. But I couldn't find the flour as the recipe required here, so I just used the ordinary one. It was also good, since I didn't eat this food for long long time ago....no kind of that food here :(
I made it good, the taste was there, but I had a problem when I fried it. Some of it exploded. I didn't have any idea why, just guessed, maybe it was to hot the oil...can you see it in the picture below?Don't wait any longer guys, let's check out the recipe here (i try to translate in English) :
Onde-Onde
source : from tabloid Koki, posted by Mira - http://mglestari.multiply.com
Ingredients:
The skin : 300 gr black glutenous rice flour/tepung ketan hitam - (tanti : I used the white one)
30 gr tapioca flour/tepung kanji
1/4 teaspoon salt /garam 200 ml lukewarm water/ air hangat
100 gr sesameseeds/ wijen

Filling :
75 gr green soya bean without skin/kacang hijau kupas (I did't have it so I used with the skin) - put into the water for about 2 hours/ Rendam air minimal 2 jam.
50 gr caster sugar/ gula halus (tanti : I used the granulated sugar then I grounded it with blender)
100 gr keju cheddar parut (tanti : I used Edam and only 50 gr)

Directions:
The Filling
From Tabloid Koki :
- Steamed the green soya bean until it smooth/ kukus kacang hijau hingga lunak
- While those still warm, mashed it/ panas-panas haluskan
- Well combined with the sugar and the cheese/ campur dengan gula halus dan keju
- Make them a small ball shape, set aside / buat bola-bola sebesar kelereng. Sisihkan

Mira's direction :
- The steamed green soja bean mashed with the sugar and then steamed them back for about 5 minutes to make it more smooth / Kacang hijau kukus saya haluskan dengan gula pasir. Lalu saya kukus kembali sekitar 5 menit (soalnya belum terlalu empuk..hihihihihi)

The skin :
- Mix together the glutenous rice flour, tapioca flour, salt in one place. Pour inside the warm water slowly.
Campur tepung ketan, tepung kanji, dan garam dalam wadah. Masukkan air hangat sedikit demi sedikit.
- Blend it well.
Uleni hingga kalis
- Take small part of a dough, make it thin, fill in the filling, shape it like a ball.
Ambil sejumput adonan, pipihkan, isi dengan adonan isi, bulatkan kembali.
- Put into the water for a while, after cover with the sesame seeds.
Gulingkan dalam air sebentar. Baru gulingkan ke dalam wijen sampai terbalut semuanya
- Deep fry the dought with a moderate hot until done.
Goreng dalam minyak yang banyak dan api sedang sampai matang
- Serve it warm
Sajikan hangat

Cheese Biscuits

2008-12-15T11:45:00.003+01:00

Well, this is the third time i tried to bake this biscuits. And i succeed. The first and the second the biscuits were overbaked or burned....I gave up for a while. I didn't have any passion to try again. But, because of we ate the same kind biscuits several days ago after we found it in Supermarche, I wanted to try again. With all the preparation and the very carefully baking process, Voila...J'ai reussi...Eventhough, i still have some question about this biscuits : It's wet inside...But overall, the taste is there, so cheesy...(for me, a bit salty..,but my hubby no..).
Anyway, that's the important thing, isn't it...my family love it....
The recipe were posted in KBB Blog, kind of Challenge for Indonesian Community who loves baking.
Okay, Let us see the biscuits and the recipe below :

Cheese Biscuits

Source: Vogue Australia: Wine and Food Cook book.

225g grated mature cheese (tanti : i used Edam Cheese)

125g butter

125g flour

cayenne pepper to taste (tanti : i used pepper powder)

sesame seeds

With finger tips, mix together cheese, butter, flour and cayenne pepper until mixture forms a mass. Butter a biscuit tray. Make small balls of the dough. Roll some in sesame seeds and press on tray, placing them fairly far apart as they will spread while cooking. (We have pressed walnuts on some of the biscuits and, for a colour contrast, some chopped pistachio nuts). Bake biscuits in pre-heated oven 180C for 15 minutes. Store in an airtight container.

Wingko Babat

2008-12-14T22:16:00.006+01:00

Wingko babat is one of traditional food from Semarang, Indonesia. It's a sweet, sticky snack made from grated coconut and glutenous rice flour. Now, there are a lot of savour of Wingko Babat. One of my favorite is Durian flavour. Since I craved this food a lot, so i browsed and found it at Rita Bellnad, Australia.
It wasn't complicated to make it...very easy..
Wingko
Source : Mbak Rita Bellnad-Australia
500 gr glutenous rice flour
500 gr grated coconut ( you may find it in a frozen section in Asian Grocery)
600 ml coconut milk
270 gr sugar
1 tsp salt

Put coconut milk in the saucepan bring to boil. Set aside let it cool mix in grated coconut.
On the medium bowl add flour, sugar, salt add coconut mixture mix thoroughly. Pour the mixture into greased square tin. Bake about 40 minute or until golden brown in both side.
It's best cut and served after the next day.
(tanti : i used these 8 set of brioche pan, i only made 1/2 of the recipe)

Tofu avec le soja salé (Tahu tumis tauco)

2008-12-10T19:32:00.002+01:00

Je vous partage le recette favori de ma famille. Mon mari aime beaucoup ce plat. Comme d’habitude, ja fais cette cuisine Indonesienne avec tempeh. Mais, je ne trouve pas ici, donc j’utilise le tofu seulement. Ma belle-mère m’a donné ce recette.

Allez…on va le trouve :

Tofu avec le soja sale

Vous avez besoin de :

1 paquet de tofu, coupez en carré /1 bungkus tahu putih, potong kotak-kotak sedang
1 ail, emincez / 1 siung bawang putih,cincang halus
moitie de oignon jaune, emincez /1/2 buah bawang bombay,iris tipis
4 piments, emincez / 4 buah cabe merah,iris tipis,boleh tambah cabe rawit utuh kalau mau pedas, sesuaikan selera
2 cuillère à soupe de soja sale/ 2 sdm tauco
sucré / gula
sel /garam
1 cuillère à soupe de soja sauce sucré /1 sdm kecap manis

Après, vous faites :

sautez l’ail et l’oignon jaune jusqu’a vouz les sentez bon, en suite rajoutez les piments. /tumis bawang putih & bawang bombay hingga harum, lalu masukkan cabe.
rajoutez le soja sale et un peu de l’eau./ masukkan tauco, tambah sedikit air.
puis, vouz rajoutez les tofu, le soja sucré, sel et sucré comme vouz voulez. Faites attention avec le soja salé, vouz pouvez faire le tofu trop sale. Laissez les jusqu’a sont bien cuit. /masukkan tahu, tambah kecap, gula, jangan lupa dicicipi. kalau kurang asin baru bubuhi garam, karna tauco sendiri rasanya sudah asin.
masak hingga bumbu menyerap ke dalam tahu. boleh tambahkan air lebih banyak jika suka yang agak berair. (aku lebih suka yang agak berair)
bon appétit….mangez avec le riz blanc pour le meilleur goût./santap dengan nasi putih hangat...hmmm sedap...

Banana Cake

2008-11-28T16:47:00.005+01:00

I have an obsession of making this cake. Idid try one day, but it failed. I was too confidence omitted the baking powder :P. But now, i dit it...j'ai le fait....It's so moist.
Voila le recette, I copy paste from David Lebovitz's genius website.

Banana Cake Source : David Lebovitz www.davidlebovitz.com
1½ cups (210 g) flour
1 teaspoon baking powder (I always use Rumford)
½ teaspoon baking soda (tanti : I omitted)
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup (150 g) sugar
2 tablespoons (55 g) melted butter (salted or unsalted)
1 large egg white (tanti : i used 2 whole eggs)
1 large egg, at room temperature
1 cup (250 ml) banana puree, made from about 2 very ripe medium-sized bananas
½ cup (125 ml) sour cream, regular or low-fat (I used fromage blanc)
½ teaspoon vanilla extract
1/3 cup (60 g) chocolate chips or 3 tablespoons (30 g) cocoa nibs

Butter a 9-inch (23 cm) square pan and line the bottom with a sheet of parchment paper. Preheat the oven to 350F (180 C).

1. Sift together in a bowl the flour, baking powder, baking soda, salt, and cinnamon. Mix in the sugar.

2. In a large bowl, mix together the butter, egg white, egg, banana puree, sour cream, vanilla and espresso, if using.

3. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate chips or cocoa nibs and stir until just combined, but don't overstir: stop when any traces of flour disappear.

4. Scrape the mixture into the prepared pan and bake for 40 minutes, or until the center feels lightly-springy and just done.

5. Cool on a baking rack.

Storage: This cake will keep well for 3-4 days, or can be frozen, wrapped in plastic wrap, for a few months.

Parmesan Roasted Potatoes

2008-11-28T16:24:00.005+01:00

Almost every day I spoil my eyes by browsing at www.foddgawker.com. One day my eyes stucked on this one great picture and browsed directly to the site here.
For me, it's perfect for side dish, or if just in case you want to eat something in one rainy day ;)...
It's really easy and simple to make, and we don't need a lot of ingredients also.
The taste? hmmmm..so cheesy...

Parmesan Roasted Potatoes
Source : http://fortheloveofcooking-recipes.blogspot.com

9-10 small baby Dutch yellow potatoes
3-4 tbsp grated Parmesan cheese
1 tbsp olive oil
Garlic powder, to taste
Sea salt and fresh cracked pepper, to taste (kmrn aku pakai merica bubuk biasa)
Fresh chopped parsley, for garnish (aku gak pake)

Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice into quarters and combine with olive oil, garlic powder, sea salt and black pepper as well as the Parmesan. Mix thoroughly and place in a baking dish that has been sprayed with olive oil cooking spray. Place into the oven and roast for 20-25 minutes. Remove from the oven and taste, re season with sea salt, cracked pepper, or garlic powder if needed. Garnish with fresh chopped parsley.

Pepes Ayam (Event "Masak Bareng")

2008-11-27T15:20:00.009+01:00

Since I read this post at Ayin's blog about "Masak Bareng" or Let's Cook Together" if we can say it in English, I promised to my self to join this event. Okay, then here we are, my first entry for the event.

I like to eat any kind of "pepes", emmmm, let say "steamed food inside the banana leaves". We can do this recipe to fish, tofu, chicken, prawn, tempe, or even salted fish."
Usually I use this recipe for prawn and scallops since my husband doesn't like chicken. But, why don't we give it a try for chicken. It must be yum yum also....I cooked this last night, then directly took a picture of it.

Friends...come with me to the kitchen, let's "Masak Bareng" with this month menu : "Pepes Ayam".
(i got this recipe from my mum and modified by me)

Ingredients :

4 piece of chicken, drum stick & breast part
3 shallots
2 garlics
2 candle nut
1/2 tsp turmeric
1 slice of galangal (i use galangal powder 1 tsp)
1 lemon grass (use only the white part)
5 lemon leaves, chopped
1 branch of celery, chopped
1 branch of chives or bay leaves (in Indonesia : daun bawang), chopped
5 red chilis, chopped (if you like, i didn't use it)
3 tbsp thick coconut milk (i used Kara)
2 tbsp coconut grated
salt
sugar
how to cook :
1. smashed the shallots,garlics & candlenuts with food processor or blender (me, i used mini mortar & pestle).
2. in on bowl, put together the shallots mixture with other ingredients, mix it well.
3. mix in the chicked. strir again, and set aside for about 15 minutes.
4. prepare the banana leaves. since i didn't have it here, i used alumunium sheets.
5. wrapped 1 piece of chicked with the ingredients mixture. do the same direction for all chicked. yesterday, since i have leftover tofu, i put some with the chicken.
6. steam them for about 30 minutes.
7. hmmm...ready to enjoy with warm white rice and sambal.

Les Pâtes

2008-11-19T16:31:00.003+01:00

Ce recette est trés simple.

Nous avons besoin de juste 15 minutes, en suite tout a fait.

J’ai profité bien le soleil ce matin. Ma fille et moi, nous avons mange a la terrace. Mmm..c’etait vraiment genial.

Allez, on trouve le recette au sous :

Les Pâtes

Pour ça, on a besoin de :

- les pâtes (macaroni)

- ail

- basilic

- sel

- persillade

- tomate kechup

- parmesan

Direction :

- faire bouilir les pâtes dans la caserole (15 minutes)

- après, melanger les pâtes avec tous les ingredients

- les pâtes est prêt a manger :)

Butter Cookies

2008-10-25T20:24:00.003+02:00

Comment ca va? ca fait une semaine je n'ai pas ecrit ici. Alors, je vous partage un recette facile et sample mais bon. Les biscuit s'appelle "Butter Cookies". J'adore le goute. Vous voulez essayer?
J'ai trouve le recette (en indonesie) ici.
mais, le recette origine (en anglais) vouz pouvez cliquer ici.

devoir francais#1

2008-10-20T20:36:00.005+02:00

j'apprends la lecon de francais a Cannes Universite chaque Mardi. la lecon a commence la derniere semaine. j'ai un devoir deja. Le devoir est racontrer une experience choquante quand je suis arrive ici pour la premiere fois. alors, voici mon devoir :
Des problemes du nom et prenom, nous avons ete a l'aeroport d'Amsterdam. a l'accueil d'immigration, le monsieur la,a doute le statut de naiya, est qu'elle vraiment notre fille ou non? parce qu'elle nom est different de son papa. elle s'appelle Naiya Safiyya, tous sont prenom,pas de nom. mon mari s'appelle Raras Wirasto, son prenom est Raras et son nom est Wirasto. alors, pour le monsieur c'est bizzare. mais, en Indonesie c'est normal. la, ce n'est pas probleme que nous n'avons pas le nom. moi, par exemple, j'ai juste le prenom, Restianti. c'est tout, point.
allez, continuez...la, nous n'avons pas pu passer. oh la la..ca nous fait nerveux. mon mari, il a montre toutes les fichiers/papiers a ce monsieur. notre extract de marie,l'extract de naissance de naiya,la carte de famille. voila...apres, nous avons passe l'immigration. quelle horreur pour nous!!

qu'est que vous allez trouver dans mon blog?

2008-10-20T20:01:00.005+02:00

salut tout le monde!!
mon blog est nouveau. j'ecris comme je veux. j'aime faire la cuisine, faire des photos,apprendre le francais et voyager. donc, vous allez les trouver. j'ecris aussi au sujet de naiya, ma fille.
n'hesitez pas laisser des commentaires. ca me fait plaisir, bien sur.
a tout de suite.....