Chocolade Roulade ^^

Hi friends, 
I made this Chocolate Roulade with my husband. I got this recipe  from  The Great  British Baked Off. It was very good and I really love it. You have to try it...

With that link above, you will get the step by step instruction on how to make this yummy chocolate dessert.  While I was baking this roulade, I also watched the recording of the Great British Bake Off masterclass. In this video, she explained each step how to make this in detail.

I have to say thank you to Laurentia Dhanio for introducing me to this television programma. So, please enjoy it... :P

My baking time ^^

Hi everybody,
Long time no see. How is your life?
Happy? Excited? Or nervous? Lately, I heard this question so many times.
Why? Because, within two months I am getting married. Of course, I am happy, excited and a little bit nervous. So, what do you feel right now? Do you have the same feel as mine?

I like one quote from Helen Keller,

" The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart ”

That's very difficult right? Don't think too much, just make it simple...
Take "love" for an example. If your partner gives you something special, like a gift, or make you a dinner (big probability that she/he cannot cook ), bake you some cake or the unusual activities that you've never done before, then you would get that feeling in your chest. That feeling can't be seen or touched. It's felt within your heart.
 
Last weekend, I spent my time to bake a muffin for my boyfriends. I chose a random muffin recipe from internet. You can also get the recipe here. I love to cook, but I can't bake, this site is very useful for me to improve my knowledge about baking.  My boyfriends like pure dark chocolate, so I used it for my muffin. The taste was so good. You can also try to make it. It was easy and it was so yummy if you eat it 5 minutes after you are done baking. So tasty.

I also have one secret about chocolate, chocolate can makes you happy. So If you are sad, upset, or disappointed, eating chocolate will make you better. But don't too much, because you will gain weight. Don't forget to try this recipe and here is my muffin... Have fun....

Fried Prawn in Mayonaise Dressing

Hi...Long time no see !!!
How are you my friends?
I think today is the best time for me to continue write my blog. After more than two months I haven't written anything, our topic today is about Prawn. Me and My boyfriends love prawn. Usually we buy fresh prawns in the market. It is a little bit more expensive than in the frozen ones but the taste is better. This time, we decided to make Udang Mayonaise or Fried Prawn in Mayonnaise sauce .

Ingredients :

• 500gr large prawn, peeled
• 2 cloves of garlic, finely chopped
• 100gr rice flour
• 150gr flour
• 1 egg
• 1 lemon, squeeze to get the juice
•  salt,sugar and pepper to taste
• oil to fry

Method of Cooking :
 

1. Season the prawn with salt, sugar, pepper, chopped garlic and lemon water for 20 minutes.
2. Mix together rice flour and flour. 
3. Cover the prawn with egg,  then cover it again with the flour mix.
4. Heat the wok with oil over high heat,  deep fry the prawn, stir it until a little bit golden brown or cooked.
5. Put the fried prawn in the plate and add the mayonnaise on top of it. 
6. Garnish with sesame, and Selamat Makan. 

Mayonnaise Sauce
Ingredients:

• 3 tbs mayonaise
• 2 tbs sweet condensed milk
• 1 tsp sesame ( for decorating)

Method of Cooking :

1. Mix together mayonnaise and sweet condensed milk. 

Sweet Pork (Babi Ketjap....^^)

Babi Ketjap

Hai...
We meet again in my cooking blog.
After two week I haven't been writing anything for my blog, finally today, I can write a blog post again.... I have a lot of things to do, because we finally have a real summer.  Yes... It's very hot... hehehe...... How are you my friends? Are you enjoying your summer holiday too?

During the summer holiday, I also made couple of dishes.  But I choose Babi Ketjap for our topic today. Babi means pork and Ketjap means sweet soy sauce. The key ingredient to make this dish is star anise. For description about anise star you can check it here. As far as I know, star anise is commonly used in Chinese cuisine. And I usually use dried star anise in my food.

Everyone can make this food, because it is easy and doesn't take much time to cook. Let's start cooking.....

Ingredients:

• 1/2kg lean pork shoulder, cut into cube
• 15gr ginger, finely chopped
• 6 cloves garlic, finely chopped 
• 1 scallion, cut into 2cm length
• 2 tbs soy sauce
• 200gr sugar
• 300ml water
• 5 star anise
• 1tbs sweet soy sauce
• salt and pepper to taste 
• oil to stir fry

Method of Cooking:

1. We use three stoves at once. The first stove is for heating the water until it's boiled.  The second stove is for caramelizing the sugar. 
2. And the last stove is for heating the wok with oil over high heat. Add garlic into the wok, stir it until a little bit brown, then add soy sauce. Briefly stir it, then add pork and ginger. 
3. Add the boiled water then the caramelized sugar, star anise, sweet soy sauce, salt and pepper. Stir it, add scallion then wait until it's boiled. 
4. Finally, keep stirring until the water is reduced. 
5. Ready to serve... Enjoy your food ^^

Chicken Cashew... ^^

Chicken Cashew

Hiii... Everyone...

Look at the picture..... Hmm.... Delicious... 

Do you want it? hehehehe....

So, our topic today is also about chicken. Like I said yesterday, chicken is a simple ingredient to make various dishes. But in this recipe, we will mix the chicken with cashew. Cashew Chicken is a Chinese cuisine.  In Chinese cuisine,  you have to stir-fried the ingredients over HIGH heat to get the flavor from the food.

Yesterday, I also read some news about Chinese cuisine. They use Baking Soda to make any meat (chicken, beef or pork) tender. It is new for me. Because usually I use pressure cooker to tenderize the meat. But, we can always try it....

Ingredients to marinate the chicken:

• 500gr boneless and skinless chicken breast, cut into small cubes
• 1tsp baking soda
• 1tsp corn starch
• 1tbs soy sauce
• 1tsp pepper

Ingredients 

• 6 cloves of garlic, chopped
• 300gr unsalted cashew nuts,roasted
• 60gr onion, cut into small square pieces
• 100gr green bell pepper, cut into small square pieces
• 100gr red bell pepper, cut into small square pieces
• 3 bird's eye chili (optional)
• 1tbs soy sauce
• 3tbs oyster sauce
• 1tsp sesame oil
• 100ml water
• salt and pepper to taste
• oil to fry

Method of Cooking:

1. Marinate the chicken with the baking soda for 10 minutes, then wash the chicken thoroughly. Yesterday, I washed it 3 times to make sure that the chicken really clean.
2. Marinate the chicken with soy sauce, corn starch and pepper for 15 minutes. Then stir-fry the chicken until half-cooked.
3. Heat the wok with oil over high heat, add garlic into the wok, stir it until a little bit brown  then add soy sauce, keep stir it, then add onion, bird eye chili's and bell pepper.
4. Stir-fry  it until you smell the aroma from the bell peppers and add the chicken back in. 
5. Add water, the oyster sauce  and sesame oil, stir continuously until the chicken is cooked and well coated with the sauce.
6. Add the cashew nuts and do a few quick stirs. Serve it with steamed white rice.
7. Bon Apetite... ^^

Crunchy Fried Chicken or Ayam Kremes... (kres.. kres.. )

Welcome back...

Our topic today is about chicken. I like to cook chicken. Because, I think chicken is a simple ingredient to make various dishes. We can eat it as a side dish or mix it with another ingredients. There are many methods to cook chicken, such as boiled, fried, deep fried, sauteed, steamed, grilled, roasted and etc. I will tell you about the different method of cooking between Indonesian, Chinese and Western food. If I am not mistaken, Indonesian cuisine usually use boil or deep fried as common methods. Where Chinese cuisine use sauteed, fried or steamed methods. And Western cuisine use grilled or  roasted method. But I am open to any suggestion. Let me know!!!

Ayam kremes is a popular food in Indonesia, especially in the town where I was born, Surabaya. The most popular restaurant for Ayam Kremes in Surabaya is Ny. Suharti. I hope they also have Ny. Suharti in the Netherlands so I don't need to make this Ayam Kremes by myself. Hehehehehe...

In Indonesian cuisine, we often use coconut milk, candle nuts, bay leaves, lemongrass, kaffir leaves, galangal, ginger, turmeric, coriander and another herbs. So, don't be surprise if you have a lot herbs in your kitchen. Hehehhe...

I will explain you what is Ayam Kremes. Ayam means chicken and Kremes is that little brown flakes. And if you eat that flakes, your will hear that lovely, crispy sound. Kres...kres... That's why it's called Kremes.

Let's start cooking the Ayam Kremes

serves : 4 portions

Ingredients:

• 1,2kg chicken, cut into 6 pieces 
• 800 water
• 2 lime, squeeze to get the juice.
• 600ml coconut milk
• 8 bay leaves
• salt and sugar to taste
• oil to deep fry 

Spices Paste Ingredients:

• 10 cloves garlic
• 10 shallots
• 7 candlenuts
• 2tbs coriander seeds
• 2 cm galangal

For Kremes:

• 5tbs fried thinly sliced garlic
• 500ml chicken broth ( a left over from boiling chicken with spices), if the chicken broth is less than 500ml, you can add water.
• 1 egg, beaten
• 200gr rice flour
• salt and pepper to taste
• oil to deep fry

Kremes Liquid

Method of cooking the chicken:

1. First, wash the chicken. Then put it into a pot of water, add lime juice, bay leaves, and coconut milk. After that, simmer it.
2. Blend the spice paste ingredients with a food processor. Add some water if needed. (You can take the water from the first step). 
3. Add the spice paste ingredients into the pot and cook over medium heat about 20-30 minutes or until the liquid is about 500 milliliter left. 
4. Remove the chicken from the pot, set aside and deep fry it until the color changed a little bit brown.

 Method of cooking the kremes:

Kremesan

1. Blend the fried garlic, then mix it with rice flour, pepper, salt and beaten egg in a big bowl.
2. Add the leftover chicken broth, then mix them well. 
3. Using a ladle, pour 1 ladle of kremes mixture into a pan full of oil over high heat. When the color is turned brown, quickly strain it from the oil. Absorb the excess oil with kitchen paper. Repeat this until you finish your ingredient.
4. You can eat this Ayam Kremes with warm rice and sambal terasi. ENJOY YOUR DINNER. ^^

Your Dinner ^^

Jentik Manis, My Colorfull Dessert ^^

Hoi hoi...

How was your weekend? Was it good? I hope it was good. Because I had a great weekend. Hehehehe...  On Saturday, I went to Rotterdam and ate Japanese food. Then on Sunday, I spent my time (with my boyfriend) to make a dessert. We made Jentik Manis. For the name, I can understand if you feel strange. I can't translate it, but let me try. Jentik means Little Finger and Manis means pretty. Since it's strange to call it Pretty Little Finger, let's agree to keep calling it Jentik Manis. Ok?

So, what kinds of food is that? Jentik Manis is a dessert made from hung kwe flour, dried sago and coconut milk. But yesterday, I didn't use coconut milk, I use milk as a subtitute. Jentik Manis is a traditional cake from Indonesia and you can easily find it there. But as you know, in the Netherlands, I have to make it by myself.

I will share with you about how to make Jentik Manis. I think it is perfect to be served as a cold dessert. First, you can keep the Jentik Manis in the fridge and after you finish with your dinner, you can eat it with your family. I'm quite sure that your children will like it. Because it's sweet.... Hehehehe...

Now, let's make Jentik Manis together.....

Jentik Manis

Ingredients (serves 8):

• 130gram full cream milk powder
• 800ml water (for the milk powder)
• 1 tsp vanilla powder
• 1 tsp salt
• 100gr sugar
• 50 gr hung kwe flour
• 100gr dried sago
• 1 tsp green food coloring
• 1 tsp red food coloring
• 250ml water (for sago) 

Method of cooking:

1. Heat the milk powder with water, vanilla, sugar, and salt until boiled.
2. Boil 75gr sago with 150 ml water and add red food coloring until cooked. As soon as you see it bubbles stop cooking it. Quickly strain the water and put the sago under cold water to stop the cooking process. And you can strain it again from the cold water. Use the same method for the other sago but using different color.   
3. Boil half of the milk mixture from step 1 with 50gr red sago and 25gr hung kwe flour then wait until it bubbles. As soon as it bubbles, remove it from the heat
4. Put the cooked dessert in the mold and wait until it is cooled (if you have ice cube you can put the mold in ice water to cool it faster).
5. Repeat step 3-4 but use 25gr green sago and 25gr red sago.



Red Jentik Manis, Two clor Jentik Manis before cooling

6. When it is cooled, put it in the fridge for around 2 hours.

Two Color Jentik Manis

Yesterday, beside making Jentik Manis, I  also experimented  mixing the milk mixture with agar-agar (Jelly). I used white color agar-agar. From this experiment, I found that the texture of Jentik  Manis mixed with agar-agar is harder but the taste is not as good as the original ones. So, for covering the taste, I made vanilla sauce. Well at least,  this is how it looked like.

 Jentik Manis Pudding with Vanilla Sauce