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.

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 (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

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

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

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

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

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.