Tuesday, October 30, 2012

Indonesian Butter Chicken


1 whole chicken,  cut into 20parts
2cloves garlic, finely copped
2cm ginger, finely chopped
1/2 tsp vinegar
1/4 tsp salt
oil for frying

For Sauce:
50grams butter
2tbsp cooking oil
1tbsp sweet soy sauce
1tbsp salty soy sauce
1tbsp  worcestershire sauce
1/4 tsp ground pepper
2pcs of lemons, take the juice 

How To Make:

  1. Marinate the chicken in garlic, vinegar, ginger, salt, and let it stand for 20minutes.
  2. Heat the oil and fry the chicken until done, remove from heat. Set a side.
  3. Heat butter and oil until foam is gone then add sweet soy sauce, salty soy sauce, worcestershire sauce and pepper. Stir and add the chicken, let it cook in low heat until the chicken is wrapped in sauce. Turn off the heat and add the lemon juice. Serve with warm steamed-rice. 


Wednesday, October 17, 2012

Choco Dutch Pancake "Pannekoek" With Rhum Vla


10tbsp flour  (about 100gr)

2 whole eggs
300 ml milk
1tbsp cocoa powder

3tsp sugar
½ tsp salt
½ tsp vanilla powder

1tbsp butter/margarine (melted and let it cool)

Filling/ Rhum Vla:
500 ml milk
150 g granulated sugar
¼ tsp extract vanilla

2 egg-yolks, stir - set aside
2 tbsp maizena/ corn flour , stir with less water - set aside

2tbsp rhum/rhum essence

Cara membuat:

  1. Skin: Mix all dry  ingredients except the melted-butter/margarine. Add milk little by little and mix again until well combined. Then pour in the melted butter/margarine. Mix it well. Set aside.
  2. Heat the non-stick pan D18/20cm, brush with bit vegetable oil. Make thin pancake until the dough is finished, set aside.
  3. Filling/Rhum Vla: Boil milk, sugar, extract vannila.
  4. Add bit hot filling dough(no.3) and mix it with egg-yolks mixer . Stir it well.
  5. Pout the  filling-egg mixer  (no.4) back into the remain filling dough (no.3) . Stir it until boiling.
  6. Add maizena/corn flour mixer into dough no.5 and stir it fast. Turn off your cooker/stove.
  7. Add rhum/rhum essence, stir it well for last time. Set aside and let it cool for sometimes.
  8. Filling each skin with the rhum vla, fold/roll them well. Keep them in the fridge for sometimes then serve chill.Chilled pannekoek will be more tasty :)

Wednesday, October 3, 2012

My Way How To Make Two Tone Cupcakes

How To Make:


Classic Sponge Cake

I got this recipe from mom and yeah it always turns good. So spongy :)

  • 05 whole eggs
  • 100gram sugar (regular sugar)
  • 1tbsp emulsifier (here I used TBM paste)
  • 125gram multipurpose flour
  • 100gram butter/margarine (melted)
  • 1tsp extract vanilla
  • a pinch of  salt

How to Make:

  1. Mix eggs + sugar + emulsifier + salt + extract vanilla until white and thickened (about 7minutes with high speed hand mixer).
  2. Add flour, stir with rubber spatula until well combined. 
  3. Add the melted butter / margarine , stir again with rubber spatula until well combined.  
  4. Bake with D22cm size and height 7cm baking-mold in preheat oven 180C temperature for 40minutes. 
PS: You may garnish your cake with shredded cheese/almonds/choco chips.

*****Happy Baking*****