Friday, December 9, 2011

Portuguese Custard Tarts

Ingredients
  • 3 egg yolks
  • 100g / caster sugar
  • 2 tbsp cornflour
  • 230ml Cream
  • 170ml milk
  • 2 tsp vanilla extract
  • 300g puff pastry (I use one sheet of puff pastry)

How to Make:

1. Lightly grease a 12-hole 80ml muffin tray.

2. Put the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth.

3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.

4. Preheat the oven to 200C.


5. Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.

6. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.



Thursday, November 24, 2011

MUFFINS..moist and delicious


makes 1dozen muffins



Ingredients:
1 pound (3 1/2 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup brown sugar/palm sugar (any)
5 ounces (10 tablespoons) canola oil + 04 tbsp unsalted butter, melted and let it cool.
1 cup whole milk,
1 cup creme fraiche or sour cream
2 large eggs
1 large egg yolk
How To Make:
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, canola oil+melted butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.
Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)—there should still be quite a few streaks of dry flour.
Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups lightly oil , distributing all the batter evenly. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30-35minutes in 350 degree F (175 degree C). Let the tin cool on the rack for 15-20minutes.
Store the muffins in the airtight container at room temperature.
PS: You may add chocolate choco-chips or cashew nuts for garnish.

***ENJOY***

Saturday, November 12, 2011

Wednesday, November 9, 2011

Hello Kitty Cake



ARIELLE 6TH BIRTHDAY CAKE
LOVE IT!

Fish Meatball Soup - superfast!


Bahan:

Bakso Ikan 20 bh

Bawang bombay sedang 1 bh iris 2

sayuran beku(wortel, jagung, polong) 200 gram....aku pakai sayuran segar (jagung dan wortel saja)

daun bawang 2 btg iris 1/2 cm

kecap asin 1 sdm

saus tiram 1sdt

garam, gula secukunya

merica.

Kaldu 1250 cc

air sagu ( 2sdm sagu)

bumbu halus:

bawang putih 3 bh dihaluskan.

cara memasak:

panaskan 2 sdm margarin/minyak sayur masukan bawang putih sampai kekuningan lalu masukan sayuran beku dan bawang bombay aduk, sampai agak layu masukan kaldu masak sampai didih dan sayuran masak, lalu masukkan bumbu dan bakso ikan masak sampai mengapung kentalkan dengan air sagu aduk sebentar, matikan api dan sajikan sop bakso ikan istemewa ini dengan taburan daun bawang.

Monday, November 7, 2011

Tumis Bunga Pepaya



Bahan:

250 gr bunga pepaya, cuci bersih lalu rebus dgn 3lbr daun jambu biji. sisihkan

3 bh cabai merah besar, iris serong

3lembar daun pandan, iris halus

10 bh cabai rawit merah dan hijau, iris serong

8 bh bawang merah, iris halus

3 siung bawang putih, iris halus

2 cm lengkuas, geprek

2 lbr daun salam

1 sdt garam

1 sdt gula pasir

2 papan petai, kupas

150 gr teri medan, goreng kering

minyak untuk menumis

Cara membuat:

1. Panaskan minyak, tumis daun pandan, bawang merah, bawang putih, daun salam, lengkuas, hingga harum. Masukkan irisan cabai merah, cabai rawit, gula pasir, garam, aduk rata.

2. Tambahkan bunga pepaya, petai dan teri medan/ ikan tongkol suir, aduk rata.

3. Sajikan hangat.

Friday, November 4, 2011

SUP PANGSIT



Bahan pangsit:

12 lembar kulit pangsit

100 g udang kupas, cincang halus

100 g daging ayam cincang

1/2 sdt gula pasir

1/4 sdt garam

1/2 sdt minyak wijen

Bahan kuah:

1 liter kaldu ayam

1 sdm kecap asin

1 sdt minyak wijen

1 ikat sayur hijau, potong 4 cm, seduh air panas, tiriskan

1 batang daun bawang, iris tipis

garam secukupnya

Cara membuat:

1. Pangsit: Campur udang, ayam, gula pasir, garam, dan minyak wijen. Aduk rata. Ambil selembar kulit pangsit, beri 2 sdt adonan isi, lipat bentuk pangsit. Lakukan hingga adonan habis. Rebus dalam air mendidih hingga pangsit terapung. Angkat, tiriskan.

2. Penyajian: Masukkan sayur hijau dalam mangkuk, tambahkan pangsit, dan taburkan daun bawang di atasnya. Siram dengan kuah mendidih.


***Selamat Mencoba***

Monday, October 17, 2011

Marmer Putu Ayu/ Indonesian Snacks

Bahan Kue Putu Ayu :
  • Tepung terigu, 300 gram
  • Gula pasir, 370 gram
  • Telur ayam, 4 butir
  • Santan, 400 ml
  • SP atau TBM , 2 sendok teh
  • Pewarna hijau dan coklat , secukupnya
  • Kelapa muda parut, 200 gram
  • Garam, secukupnya
Cara membuat Kue Putu Ayu :
  1. Kocok telur, gula pasir dan SP hingga mengembang dan putih. Kemudian masukkan terigu. Aduk rata.
  2. Tuang santan sedikit demi sedikit sambil diaduk hingga rata. Bagi adonan menjadi 2.
  3. Masukkan pewarna hijau dan coklat dimasing-masing adonan , aduk rata.
  4. Campur kelapa dan garam hingga rata.
  5. Masukkan kelapa pada dasar cetakan sambil sedikit ditekan agar padat.
  6. Tuang adonan putu ayu warna hijau dan coklat secara bergantian hingga cetakan penuh.
  7. Panaskan panci pengukus, kukus adonan 40menit atau hingga matang. Angkat, balik dari loyang/cetakan selagi masih panas, sajikan.
Tips Kue Putu Ayu :
  • Jangan gunakan api yang terlalu besar agar kukusan tidak terlalu panas sehingga bisa menyebabkan kue merekah.
  • Agar kelapanya bisa tampak rapi dan menarik , gunakan kelapa yang cukup muda dan waktu memasukkan ke cetakan sambil sedikit ditekan agar padat.

*Selamat Mencoba*

Sunday, October 16, 2011

Beef Stir Fry

Stir frying is the ultimate fast food.
Get out your wok and your inspiration for this recipe.



Ingredients:

Dry beef (use best quality only) – 350g(cut in cubes)
Mustard seeds - A pinch
Curry Leaves - An optional
Onion – 3 nos (sliced)
Grated Ginger – 1 tsp
Garlic cloves – 3 big (crushed)
Turmeric powder– 1/2 tsp
Coriander powder - 1/2 tsp
Chilly powder – 1/2 tsp
Black/ white pepper(ground) – A pinch
Salt – As required
Vegetable oil to fry

How to make :

  1. Cover the beef with salt and pepper. Put aside for while.
  2. Heat oil in a medium wok over medium heat. Put in the mustard seeds and curry leaves if any. Stir fry 2 sliced onions until brown or fragrant.
  3. Add turmeric powder, coriander powder, chili powder. Stir fry for 10-15secs only.
  4. Then add the beef meat. Add grated ginger+ crushed garlic.
  5. Add salt and pepper to taste.
  6. Cover the wok to let the heat cook the meat.
  7. Check if the meat is cooked or not. If it is, then check if the salt and pepper is according to your taste or not.
  8. Then remove it from the wok into a serving dish.
  9. Fry 1 left sliced-onion in the same wok without adding any oil. Stir fry for 10-15secs only
  10. Garnish the beef stir fry with the fried-onion.

*enjoy*

butter cake


Sunday, October 2, 2011

Klaapertart



Ingredients:
  1. Egg Yolks 10
  2. Sugar 100 gram
  3. Multi-Purpose Flour 3tbs
  4. Milk/Coconut milk 400ml
  5. Young coconut meat* from 4shells of young coconuts
  6. Kenari or knows as java almond 125gram
  7. Some raisins as desire
  8. Salt to taste
  9. Vanila extract 1tsp
  10. Beaten egg yolk

How To Make:

  1. Beat well egg yolks + sugar + vanilla extract with whisk in medium bowl until soft.
  2. Add the flour per tablespoon, mix well.
  3. Add the milk/ coconut milk, mix well then add salt to taste.
  4. Remove the dough into one medium pan and heat it with medium flame on the stove, keep steering the dough for about 1minute.
  5. Then add the young coconut meats + kenari , mix well while keep steering until the dough become thick. You may taste the flavor, add some more salt or more vanilla extract if needed. In this step...u may also add some rum.
  6. After the dough become thick, turn off the stove then remove the dough into a glass bakeware sush as pyrex or into aluminum foil pan (20cm X 20cm).
  7. Garnish with some raisins and kenari/java almonds and with some beaten egg yolks.
  8. Bake it for 40-50minutes in 150C.
  9. Remove from the oven, let it cool....your KLAAPERTART is ready to serve.

*The meat in a green young coconut is softer and more gelatinous than that in a mature coconut.

Tuesday, August 30, 2011

Gateau Africani

(source: For The Love Of Baking)

Sponge cake:
100 g sifted cake flour
30 g cornstarch
30 g cocoa powder
8 egg yolks
5 egg whites
175 gr powdered sugar
75 g unsalted butter, melted

Rhum syrup:
100 g castor sugar
80 ml water
4 Tbs rhum

Custard:
8 egg yolks
90 g cornstarch
700 ml milk
150 g castor sugar
4 tsp rhum
2 cans (@ 312 g) mandarin oranges, drained

Cocoa powder for garnish

Special tools:
1 round cake pan 22 cm for baking
1 round springform pan 20 cm for assembling

Instruction:

  1. Butter 22-cm round cake pan. Line the bottom of the pan with parchment paper. Heat the oven at 180 degree Celcius.
  2. Sift flour, cornstarch and cocoa powder twice. Set aside.
  3. Beat eggs on high speed until it rises. Beat in sugar gradually while beating until thick and pale, and if you drop the batter with spoon, it leaves a trail that won’t dissapear for awhile. Turn off the mixer.
  4. Sift flour mixture into the batter, fold well.
  5. Fold in a little batter to the melted butter to thicken it. Fold the butter-mixture back into the egg batter gradually. Fold well.
  6. Pour batter into cake pan, bake for about 30 minutes. Remove from oven, cool on rack. After 5 minutes, turn cake into rack and let cool.
  7. When the cake is cool, tort/slice the cake horizontally into three layers. Put one layer into smaller cake pan (20 cm). Push a little so the layer fits perfectly in the pan. Wet the layer surface with rhum syrup. Set aside.
  8. Rhum Syrup: Mix sugar and water, boil the mixture until the sugar dissolves (doesn’t have to reach boiling point). Let cool. Stir in rhum.
  9. Custard: Beat eggs with fork, mix with cornstarch and a little bit of milk. Set aside. Boil milk and sugar, stir until it reaches boiling point. Remove from heat. Mix in a little bit of hot milk to the egg mixture, stir quickly to avoid lumps (we call this technique “fishing”). Pour back the egg mixture (now it’s warm) into the hot milk, stir. Put it back on heat, keep stirring until it thickens. Remove from heat, let it warm slightly (no vaporization anymore), stir in rhum and oranges.
  10. Assembling:
    When the custard is still warm, pour 1/2 of it onto the cake layer in the pan, spread it quickly before it gets cooled. Put the second layer on custard, push a little so the cake stick well on custard. Wet the second layer surface with rhum syrup. Pour all custard onto the second layer, spread evenly. Put the third layer on custard, push a little bit to perfect its shape. Let it all cool in the pan.
  11. Remove cake from pan, transfer to a plate. Garnish with cocoa powder.
  12. Eat it already!!

Note:

  • Generally, Gateau Africain is simply a chocolate sponge cake layered with custard. So feel free to use your favorite chocolate sponge cake recipe and custard , you get yourself a gateau (it’s better be sponge cake, though. Not butter type cake). But to its perfection, you’ve got to add oranges in the custard!

*photo and recipe by "For The Love Of Baking"

Simple Secrets to Perfect Cheesecake

Simple Secrets to Perfect Cheesecake


Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked.

1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake

2. Do not overbeat your cheesecake batter

3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.

4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.

5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a water bath.

6. If you use a water bath, use this foolproof method:

* Wrap aluminum foil around the sides and bottom of the springform pan.

* Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to spare.

* Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the larger pan about halfway up the sides of the pan.

* Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from the water bath pan and set aside so you can remove the larger pan with the water in it from oven. Be very careful, as it will be extremely hot.

* Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has chilled completely in the refrigerator.

7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.

8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.

9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan.

10. To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.

*******


Friday, June 24, 2011

BROWNIES


These brownies are just right, fudgy yet cakey

Ingredients:

  1. 8 egg yolks + 3 whites, and little bit of vanilla essence.
  2. 250gr caster sugar
  3. 200gr butter/margarine (beat till soft)
  4. 250gr dark cooking chocolate (get it melted) 150gr all-purpose flour + 25 gr milk powder + 50gr cocoa powder (in large bowl combine all these together)
  5. 200gr Chopped Javanese almond/ chopped walnuts
  6. For layer: 250gr dark cooking chocolate, get it melted.

How To Make:

  1. Prepare a baking pan size 22cm x 22cm.
  2. Stir eggs and caster sugar until white and stiff with electronic mixer, add vanilla essence , put aside.
  3. Stir well the butter/margarine with melted dark cooking chocolate. Put aside.
  4. Put half of flour-mix into dough no.2 then stir well. Add the butter/margarine batter (3), stir well. Put in the rest flour-mix and the almonds,stir well.
  5. Pour chocolate brownie batter into a greased baking pan. Bake it in 160C for about 35minutes.
  6. Let it cool, cut it into pieces, layer it with melted dark cooking chocolate. Ready to serve.

For about 24pieces.

Wednesday, June 15, 2011

ONDE - ONDE (Indonesian Snack)

This recipe available in Bahasa Indonesia only


Bahan kulit:
250gram tepung ketan
25gram tepung sagu
garam, vanili bubuk masing masing 1/2 sdt
15gram gula pasir...tapi gue pake 25-30gram
1butir telor
200ml air hangat
200gram wijen putih
air matang secukupnya
minyak utk menggoreng
ISI:
100gram kacang hijau kupas...rendam selama 2jam (gue sih tadi rendam selama 3jam)
75gram gula pasir
garam dan vanili masing masing 1/4 sdt atau secukupnya
50ml santan

CARA MEMBUAT:
1. ISI: kukus kacang hijau hingga matang dan empuk, angkat dan haluskan dengan blender selagi panas. Lalu masak kacang hijau bersama gula pasir, garam, vanili bubuk, dan santan dg api kecil saja sambil diaduk hingga dapat dipulung. Angkat dan dinginkan.
2. KULIT: Campur tepung ketan, sagu, garam, vanili, gula pasir, dan telor, aduk rata. Tuangi air hangat sedikit demi sedikit sambil diuleni sampai kalis dan dapat dipulung, sisihkan.
3. Ambil satu sendok teh adonan atau kira2 besarnya, pipihkan dan taroh bulatan isi tadi hingga tertutup kulit.
4.Celupkan sebentar dalam air (asal basah saja) lalu gulingkan ke wijen.
5. Goreng onde-onde dengan api kecill hingga kecoklatan. Angkat dan tiriskan.

***ENJOY**

Wednesday, June 8, 2011

Bolu Sakura (Caramel Steamed Cake)



Bahan :
500 gr gula pasir
500 ml air matang
220 ml telur ayam (4 butir telur ukuran sedang)
100 mentega lelehkan
1sdt vanili
Ayak :
450 gr terigu gluten sedang (misalnya segitiga biru)
1 sdm baking powder
1 sdm soda kue
1/4 sdt garam

Cara Membuat :

1. Siapkan cetakan bolu sakura, semir dengan mentega hingga rata. Taburi sedikit terigu. Sisihkan. Atau kalau mau gampang oles aja dengan pengoles loyang (carlo atau palmia) lebih praktis dan mudah serta cepat :)

2. Masak 250 gr gula pasir hingga jadi karamel. Tuangi air, jangan diaduk. Masak hingga mendidih lalu aduk. Angkat.

3. Kocok telur, vanili dengan sisa gula pasir hingga kental dan mengembang. Tuangi gula karamel sambil dikocok dengan kecepatan rendah hingga rata. Saat ini adonan akan encer banget tapi gak perlu khawatir.

4. Masukkan terigu, aduk rata. Tambahkan mentega cair secara bertahap sambil diaduk perlahan hingga rata.

5. Tuang adonan ke dalam cetakan sampai 3/4 cetakan. Kukus selama 15 menit hingga matang. Angkat. Keluarkan dari cetakan.

porsi : bisa untuk lebih dari 40 buah bolu sakura.

Friday, June 3, 2011

Jam Tart




Jam tart filled with strawberry and blueberry jam.
I got a nice crispy pie dough as i was using some almonds.

Saturday, May 28, 2011

Dadar Gulung/ Indonesian snacks



This recipe is in Indonesian

RESEP kulit dadar gulungnya:

Bahan kulit: (untuk sekitar 12gulung)
* 150 gram tepung terigu
* 1 butir telur, dikocok
* ¼ sdt garam
* 25 cc air daun suji
* 200 cc air santan dari ½ butir kelapa
* margarine secukupnya
Cara membuat kulit:
-Campur terigu, telur, garam dan air daun suji. Aduk rata sambil dimasukkan santan sedikit demi sedikit sampai adonan menjadi halus.
-Panaskan wajan dadar (bulat) dengan garis tengah kurang lebih 20 cm. Olesi wajan dengan margarine (tipis). Tuang 1-1½ sdm adonan, wajan diputar supaya adonan menutupi permukaan wajan agar rata dan tipis. Setelah matang, sisihkan.

*ps: kalo nga mau pake telor juga bisa. Aku sometimes nga pake telor supaya kalo uda dingin nga bau amis hehehe. ATAU bisa tambahkan vanili bubuk kalo tetep mau pake telor supaya hilangin bau amisnya :)

Resep Bahan Isi Dadar Gulung :

200 gram kelapa parut kasar
100 gram gula merah, disisir halus
1/4 sendok teh garam
2 lembar daun pandan, disimpulkan
150 ml air

Saturday, March 26, 2011

Saturday, March 19, 2011

Baked Potato


Made this dessert for Linda- my friend :)

Klaapertart

Made this Holland dessert for Linda-my friend :)
For recipe click here

Thursday, March 3, 2011

Character Birthday Cupcakes (using fondant)







At first it was so confusing to decide the theme for these cupcakes' order as the order came 3days before and also the customer let it all to me...she just said "please make some cupcakes for my daughter 7th bday and my 2 sons' 14th and 16th bday.
Finally i got this idea.....walaahhhh.....hello kitty; basket ball and soccer ball. Thanks GOD the customer was so happy for what i had decided. :)

BLUEBERRY CREAMY CUP BROWNIES

click here for recipe