Friday, October 8, 2010

Pandan-Choco Sponge Cup Cake

Pandan-choco Sponge Cup Cake
flavored with the juice of Pandanus amaryllifolius leaves.

Choco Cookies/ Semprit Cokelat Kenari

Kaastengels/ Dutch Cheese Cookies

Kaastengels/ Dutch Cheese Cookies

  1. Multi-purposed flour 750gr* (here we use "Kunci" brand)..for better result use only low protein flour.
  2. Corn flour/ Maizena 100gr*
  3. Butter/ Margarine 500gr
  4. Egg yolks 5
  5. Shredded Edam Cheese 400 or 500 gr
  6. Salt 2tsp
  7. * Mix well no.1 and 2
  8. Some scrambled-egg yolks for finishing.

How to do :

  1. Beat the butter/ margarine plus salt with electric mixer until soft. Do NOT too long to beat as remember u are making cookies! NOT a CAKE!
  2. Add the egg yolks one in a time, beat well with electric mixer for about 5-7 minutes only.
  3. Then put the flour (No.7), and the shredded edam cheese in turns, stir the dough well with rubber spatula. (This part is the tiring one as the dough become heavier) :)
  4. Roll the dough and shape it according to taste with cookie cutter.
  5. Spread some egg yolks on top of each cookies for finishing and garnish it with shredded cheese if you like. (it is okay if without garnish ).
  6. Bake into preheat oven 150C-160C until golden brown.
  7. Take out from oven and immediately let them cool in cooling rack.
  8. Store your kaastengels cookies in air-tight container.

Baked Macaroni

My family's heritage dish :-) influenced by Dutch colonization.
We call it as
Macaroni Schotel.
Here i am sharing the recipe, maybe it looks so complicated but in fact it is so easy to make.
Just give it a try and you will be so proud of yourself :)

  • 400grams uncooked elbow macaroni
  • 250-300cc fresh milk
  • 3tbsp all-purpose flour
  • 250 grams ground beef/chicken/lamb* (i am using ground beef as the original recipe)
  • Salt, pepper*
  • shallot, garlic*, diced
  • 6 eggs
  • Tomato paste (if u wanna the color is so red then you can put this more)
  • Grated Cheddar Cheese
  • some shallots, diced
  • 1 small onion, diced
  • salt and pepper to taste
  • Cooking oil for sauteing
  • some melted or grated cheddar cheese for finishing**
  • some scrambled-eggs for finishing**
How To Make:

  1. Prepare the elbow macaroni according to instructions in the package and intentionally cut the cooking time so that the macaroni is not well done (the macaroni will be fully cooked once baked) then drain and set aside.
  2. *Heat the cooking pot and put-in the oil. When the cooking oil is hot enough, add the shallots, and garlic until smell good then out in the ground beef, some salts and peppers to taste and cook for 5 minutes or until the color turns medium brown. Turn off the heat and put aside.
  3. In the saucepan, heat the cooking oil then place the shallot, onion until smell good. Add the flour stir constantly, slowly whisk in the milk and continue to whisk until the sauce thickens.
  4. Put in the number 2/ the cooked-meat and the cooked-macaroni then eggs one in a time, grated cheddar cheese, tomato paste. Mix them well, add salt and pepper to taste. Turn off the heat.
  5. **Pour into baking dish and spread some melted cheese/ grated cheddar-cheese and scrambled-eggs on the top, then bake to 180C preheated-oven until golden brown/ for about 25-30 minutes.
  6. Remove from the oven and allow to cool down a bit.
  7. Serve hot. Share and Enjoy with chili/tomato paste.


Steamed Brownie

This brownie is so soft n yummy, no wonder it becomes our family & friends' favorite cake.
The making is so easy and machine at all...manual only... use your hand! :-)
You may use cheddar cheese or pecans/almonds or choco-chips for the top or as the filling.
Enjoy the brownie sensation with a vanilla ice-cream or with a cup of warm jasmine tea/coffee.

Ny cheese cake

This recipe is in Indonesian

Bahan :
102g tepung rendah...... 65g fresh cheese
1 kuning telur.... 35g cheese bubuk
0.1g garam ....75g tepung rendah
30 g gula pasir.... 2 putih telur
35g mentega tawar.... 40g gula pasir
20 cc air putih....2 kuning telur
80g sour cream..35g gula pasir

Cara membuat:

  1. Campur tepung terigu+gula pasir+garam, aduk rata, lalu tuang ke meja (kayu), buat lubang ditengahnya lalu tuang mentega dan kuning telurnyanke tengah2 lubang tadi , kemudian perlahan campurmentega dan kunign telur tersebut dengan tepung terigunya menggunakan tangan diselingi air putih sedikit demi sedikit hingga habis.
  2. Campur sour cream+fresh cheese, aduk rata menggunakan sendok.
  3. Kocok kuning telur+gula pasir
  4. Masukkan satu sendok kocokan kuning telur tadi ke campuran cream cheese(no.2), lalu tuang kembali ke adonan kuning telur(no.3) dan aduk atas bawah sampai kecampur rata.
  5. Kocok putih telur+gula pasir sampai kaku. Masukkan 1sendok adonan putih telur ke adonan kuning telur(no.4). Lalu campur semua ke adonan putih telur (jangan aduk terlalu kuat, hanya sampai 50% rata saja) kemudian masukkan parutan keju, aduk sebentar saja.
  6. Masukkan tepung terigu lalu aduk sampai rata.
  7. Panggang dengan oven 180 derajat celcius selama kurang lebih 38menit.
  8. Setelah dingin, taburin gula halus diatasnya (selera).

My Sleepless Fruit Cake

Yup....I name this fruit cake as "my sleepless fruit cake" .
One day, it was hard for me to fall a sleep, so....I made this fruit cake since all ingredients were there in my kitchen. It wasn't take such long time to make this cake and it ended up pretty well. Plus it helped me to fall a sleep after having two slices lol

Tausa (red bean) Filling Steamed Bun

Basic dough buns:
250 g low protein flour
Instant yeast 10 gr
150 cc water

Main dough buns:
90 g low protein flour

60 gr tang mien flour (can be replaced with low protein flour)
70 gr powdered sugar
1 tablespoon baking powder
¼ teaspoon baking ammonia** (may not be used)
3 tablespoons water
50 grams of white butter

Mix all the ingredients for the basic dough ingredients then knead until no longer sticky to the hand (approximately 10 minutes).
Cover with a damp cloth and allow the dough for about 1 hour until fluffy 2 times. While waiting, make the filling*. Mix all the main dough ingredients into the basic dough then knead until smooth and no longer sticky.
Weigh the dough for 20-25gr each.
Roll each piece flat, put filling in center and seal shut then steam for about 15minutes.

*Tausa Filling (sweet flavor) recipe
For a sweet filling / Tausa:
- 150 grams of red beans
- 75 g of cooking oil
- 100 gr sugar
- Soak beans for 3 hours. Cook the beans until
ripe and soft. Remove and puree in blender.
- Heat 3 tablespoons of cooking oil in non-stick frying pan.
Put the beans finely and stir, add the sugar and
alternately oil, little by little while
stirring it until dry.

** what is baking ammonia?

Bakwan Jagung/ Indonesian Corn Fritters


corn kernels from 3 large corns,
3 spring onions, finely chopped,
1 shallot, finely sliced,
2 celeries, finely chopped,
2-3 eggs,
salt and pepper to taste (use garlic salt to give garlic flavour),
oil for shallow fry or deep fry.

How to make:

Put the corn kernels, herbs, salt and pepper in a bowl. Sprinkle with flour, mix well.
Break the eggs, whisk with fork loosely. Pour into the bowl. Mix well. If the mixture is too wet, dredge more flour until the mixture can hold together but still impossible to roll into balls.
Heat the oil. Drop one tablespoon and fry until golden brown. Flip over and fry the other side. Remove and drain on paper towel.