Kue Pukis (Chocolate and Cheese)

PUKIS

Ingredients:
A.

50 grams of multipurpose flour (medium protein/ use brand "Segitiga Biru" if you are in Indonesia )
100 ml of Luke water
1 tablespoon instant yeast
B.
4 eggs
1/4 teaspoon salt
230 grams of granulated sugar
1/4 teaspoon vanilla powder
300 ml coconut milk from 1 coconut, boiled, set aside.
1 tablespoon margarine, melted
300 ggrams multipurpose flour (medium protein)

30 grams cocoa powder  

Filling:

Cheddar/ Edam cheese 

Raisins ( I didn't use it )

Material:

Pukis Pan

How To Make:

1. Mix and stir well all  ingredients A until foamy and let stand for about 10minutes.
2. In separate bowl, beat eggs , sugar and vanilla powder until thick and fluffy. 
3. Add the yeast solution(mix-1) and mix it well using low speed. 
4. Add the flour alternately with the coconut milk  while keep mixing it until well blended. 
5. Add the melted margarine and stir well using rubber spatula. Let the dough sit covered with paper towel or kitchen towel, in a warm environment until the dough rises to twice the original size (for about 1 hour) .
6. Take 1/3 of batter , mix with cocoa butter.  Set aside.
7. Heat the pukis pan over medium heat, with a little margarine. 
8. (for cheese/ raisin pukis) Pour the white dough 1/2 way into the pukis pan, add the cheese/ some raisins then pour again the white batter until almost full. Sprinkle the top with cheese/raisins again. Cover the pan and let it cook for about 5minutes in medium heat. 
9. (for chocolate pukis ) Pour the white dough 1/4 way , add the chocolate dough until almost full. Cover the pan and let it cook for about 5minutes in medium heat.
10. Brush the pukis with little margarine  while its warm and serve.

*For the filling: you may use strawberry/pineapple/banana if you like. 

*****HAPPY BAKING*****

Bluder Manado Cake

Ingredients:

275 grams multipurpose flour 
85 grams sugar
50 grams of milk powder
1/2 packs of instant yeast
3 eggs, beaten off
100 ml warm water
50 grams of margarine- melted
25 grams of walnuts, roughly chopped (optional)
100 grams of mixed fruit, cut into pieces
margarine to spread

How to Make:

1. Mix flour, sugar, milk powder, and instant yeast. Stir well. 
2. Add eggs one in a time and water (you may use electric hand mixer).
3. Enter the melted margarine and add half portion of the mixed-fruit then stir well.
4. Pour the batter into pan 22 cm diameter which is already smeared by margarine. Let stand for 30 minutes until fluffy. 
5. Sprinkle walnuts and mixed-fruit on top.
6. Oven for about 30-40 minutes with a temperature of 180 degrees Celsius until cooked. 
7. Brush the cake with some margarine while the cake still warm. Cut and serve.

For 12 pieces

******HAPPY BAKING*****

AUTHENTIC INDONESIAN SOUR SOUP (Sayur Asem)

  

WHAT U NEED:

75 grams melinjo
10 pieces of fresh tamarind/tamarind pulp, crushed.
2 pieces of green pepper, cut lengthwise
2 cm galangal, crushed
2 bay leaves
3 ½ teaspoon salt
½ tablespoon granulated sugar
75 grams of raw peanuts (if not, you may use red beans)

150 grams young/unripe jackfruit, cut into pieces, boiled
100 grams of raw papaya, cut into pieces
2 pieces of sweet corn, cut into 3 cm
½ chayote squash, diced
10 chinese long beans, cut
25 grams of melinjo leaves
3 liters of water

Spice paste (grind all the ingredients below to form a paste):

10 Asian shallot

3 cloves of garlic

5pieces of curly red chili

4pieces of candlenuts

1/2 tsp terasi (shrimp paste)

HOW TO MAKE:

1. Soak the tamarind in one glass of warm water, put aside for sometimes. Take the water only by filtering them. Set aside. Keep the tamarind as you may need it again to adjust the taste.
2. Boil  water then add the spice paste, raw peanuts, tamarind water, green chili, galangal and bay leaves. Cook until fragrant.
3.  Add salt and sugar. Stir well. Enter the sweet corn and melinjo. Cook until tender.
4.  Add papaya, chayote squash, and jackfruit. Cook briefly.
5. Add melinjo leaves and chinese long beans, stir well. Taste and adjust the flavors if necessary. Add salt, sugar, or tamarind water. Serve warm.

****HAPPY COOKING****

Indonesian Butter Chicken

INDONESIAN BUTTER CHICKEN

Ingredients:
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. 

*****HAPPY COOKING*****

Choco Dutch Pancake "Pannekoek" With Rhum Vla

Skin:

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 :)

***ENJOY***

My Way How To Make Two Tone Cupcakes

How To Make:

 

****ENJOY****

Classic Sponge Cake

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

Ingredients:

• 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*****

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