For many attempts i had tried to find this perfect mixture, i gladly announced that that my searching is over, hahaha. Finally i can write a recipe of eggless cake, perfect moist eggless cake. This recipe was a cake recipe, if youwant it to be a muffin (which is basically also a 'cake' of course,skip baking powder on the recipe).
Hoera!
Dry ingredients
1 and 1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 tsp vanilla powder
Wet ingredients
1/2 cup vegetable oil
1 cup cold milk
Preheat oven at 170 degree celcius.
First sift together all the dry ingredients then pour milk in. Whisk until incorporated and add oil. Whisk again, do not overmix. You only need to be sure that there is no lump in the batter.
This is the basic batter, you can add cocoa powder, flavor, or any kind of dried fruit into it.
Pour batter into baking cups. This recipe would be enough for 7-8 medium sized cups.
Bake for 30minutes until you have golden surface or toothpicks can come out clean.
Smakelijk!
I broke my handmixer a couple of days ago so now i lost my most loyal company ;'(
Anyhow, i still managed to make cookies without it. I made cookies because today would be the day of World Cup-Brazil 2014 Opening Ceremony! Yay!
Here goes the recipe.
1 cup all purpose flour
1/2 cup butter
3/4 cup granulated sugar (a little bit to sweet for me, you can reduce it if you don't like sweet cookies)
1/2 tsp vanilla powder
1 tsp baking soda
1 egg, medium size and SHOULD BE at room temperature
1/4 tsp salt, and another pinch for sprinkling
1/2 cup of chocolate vermicelli/hagelslaag
First, you need to cream the butter. Without hand mixer, this will be a little exercise for your hand. Stir together butter and sugar at high speed, as fast as your hand can do, using a wooden spatula. You will know when the butter starts to turn white and most of the sugar is diluted, that is time to stop. Whisk egg together until incorporated.
In a different bowl, combine all dry ingredients and chocolate vermicelli. I used vermicelli because i did not have choco chips. Basically, this is only additional. Without chocochips/vermicelli, this is a basic cookies recipe and you can create your own mix.
Mix together dry and wet ingredients and stir until well incorporated using a spatula.
Chill inside a refrigerator for 2 hours. This step is mandatory.
After chilling, prepare your oven at 180 degree celcius and a non stick baking pan or pan with baking paper. Shape the dough into small balls using a teaspoon. Put each with 3-4cm distance and sprinkle with a pinch of sea salt. Bake 12 minutes. This recipe will make 32 pieces with approximate 5cm diameter.
Smakelijk!
Yaaay, mochii! As probably everybody knows, mochi is an authentic oriental (japanese, chinese, korean) snack. Usually mochi-making or mochizuki festival is held around the festival of lunar year. In Indonesia we have also 'moci' really similar to the one from Japan, but this one is made from glutinous rice flour. We don't make it from scratch by pounding rice with a giant wooden hammer.
Nowadays we often find mochi as topping for frozen yoghurt products, and in my taste it's a little bit different. The topping mochi has a more firm, jelly texture if compared to the original.
This note is a basic recipe for sweet mochi and i add notes for different use. Here it is.
1 cup glutinous rice flour
1 cup granulated sugar
3/4 cup water at room temperature
3/4 cup coconut milk
1/2 tsp vanilla extract
1/2 tsp baking soda
For dusting: tapioca flour
I used 1 cup of granulated sugar because i want to make it sweet to balance the sour taste of yogurt. If you want to make mochi with fillings, you can reduce sugar to 1/2 cup.
Mix together all of the ingredients above. Line your 16x16cm baking dish with parchment paper, pour the liquid into your dish and cover with alumunium foil. Bake in an oven at 180° celcius for 1 hour. After it's done, cool it overnight if you want to make it as yogurt topping. Pur tapioca flour to a surface where you want to cut the dough. Take the dough when it is still on the paper, put it upside down that the top surface will face the dusting. Slowly peel the paper. Cut into the desired size. If this tiny chunks are still sticky you can always dust themagain with flour.
If you want to make mochi with fillings, you better do this while it's warm. Take 1 tbsp of mochi dough and fill with filling of your choice: red bean paste, sesame, or even ice cream, then shape it into ball. Let it cool. For ice cream mochi, better to hurry, put them into fridge!
Smakelijk!
It's unusual to have soto in a one pot cooking style, but that day my daughter was fussy i could not concentrate on what i was cooking. So i made soto bandung in one pot style because it consumed just a little time. Here is the recipe.
For 6 portions
1 litre water
300 gr beef, cut into 2x2cm dices
150 gr horseradish, sliced
5 lemonleaves
2 bayleaves
1 lemongrass
3 cloves of garlic, crushed
1/2 shallot, sliced
1 teaspoonful turmeric powder
3 cm fresh ginger
To add when the above ingredients are cooked:
Salt and pepper to taste
1 green onion, cut into 2cm long
First of all, clean horseradish in a bowl of hot boiling water. Using a spatula or wooden spoon, stir until you see foams. The foam is actually horseradish sap. In a normal cooking mode, i used to boil the horseradish separately until it gets tender and all foams are out.
Boil a liter of water, then put all the ingredients inside. Cook for about 40 minute. You can check the meat, usually it would have been tender within the time. To have a clear soup, i usually take meat broth's foams out of the pot. Last, season with salt and pepper and green onion.
Smakelijk!
300 gr lamb loin
2 tbsp olive oil
4 fresh lemonleaves, chopped
1 tsp dried oregano
1 tsp garlic powder (or 3 cloves ground garlic)
1 tbsp lemon juice
1 tsp lemon zest
Black pepper and Sea salt to taste
Mix together all spices. Coat lamb loin with the marinating spices, cover with plastic wrap, and keep them refrigerated for about 1 hour before grilling.
Grill on a non stick pan or grilling oven to your favorite degree: rare, medium, or well done. Serve with your choice of sauce and salad. I made it with mushroom sauce because my husband asked for it, but personally i recommend tomato-olive salsa.
Smakelijk!
Back then i accidentally saw a picture of friend eating gulai kepala ikan (red snapper head soup). I was not a fan of that food because eating fish head wasn't my thing, but i remember the taste of the soup.
This soup is derived from gulai ikan but in a much lighter version. I wanted to make a dish with strong turmeric aroma but fresh. If you'd like to know how it turned out, please follow the recipe ;)
Yields: 4 portion (meal with steamed rice)
250 gr pangasius fillet (or tuna, or catfish)
150 gr chinese cabbage
2 bird eye chili (or more, if you like it hot)
1 lemongrass
2 bayleaves
5 lemonleaves
4 cloves of garlic, crushed
1/2 shallot, thin sliced (or 7 clove of small red onion)
3 tsp turmeric powder (or 5 cm fresh turmeric, peeled and ground)
1 tsp ginger powder (or 2 cm fresh ginger, peeled and crushed)
300 ml water
2 tbsp lemon juice (or 2 tbsp vinegar)
1/2 fresh tomato, diced
Salt, sugar, pepper to taste
Fry fish fillet with 3 tbsp oil until halfcooked, put aside.
On the same pan, using the remaining oil and fish stock: stir fry chili, lemongrass, bayleaves, lemonleaves, garlic, shallot, turmeric powder, and ginger powder. Stir until you smell strong aroma of turmeric cames out. Pour water and bring to boil. Add cut chinese cabbage. Toss in fried fillet, stir until fully coated. Season with salt, pepper, and sugar. Turn stove off, add lemon juice and fresh tomato and stir evenly. Serve with hot rice.
Smakelijk!
Actually no such thing as Volksmar Dressing. It was a name i gave to this salad dressing to remind me where i first tasted this kind of dressing. It was in Erfurt, when we were invited by Volksmar family for a dinner. Mr. And Mrs. Volksmar invited us out of the blue when they saw us standing in front of Erfurt Hauptbahnhof. He recognised us as Indonesian from the girl's headscarf style. Funny, no? :) They had two sons who were a part of AFS family and at that time were living as exchange student in Yogyakarta.
They were vegans, so the main menu we had that time were cheese and salad. Mrs. Volksmar had her own garden, so the salad she served was freshly picked from her backyard. We had arugula, mint, ijsberg sla, and other vegetables i forgot the name with an oily dressing. I asked her what the dressing was, and she said it was only olive oil with salt and pepper, mixed with sesame seeds.
Three attempts to remake the dressing, and i always failed.
When i was in Kitakyushu i tried many bottled salad dressings and i realised that italian style dressing was very similar to what Mrs. Volksmar had made. So this Volkmar Dressing was actually a modification from an italian style dressing to remake the dressing she made. Fortunately, i made it really close, and i'm happy to share it with you.
Yield: 2 plates of cold tuna pasta salad
A full fist of fussili or spirelli, boil until al dente and put inside a bowl
A cup of kopsla or romaine salad, sliced
A cup of ijsberg sla or lettuce, sliced
Half red paprika, thin sliced
Wash them all clean with cold water, mix with pasta and put inside refrigerator about an hour before serving
2 tbsp crispy sweet corn
4 tbsp canned tuna fish
Mix altogether with cold vegetables and pasta. Put aside.
Volksmar Dressing
4 tbsp olive oil
1 tbsp vinegar
3 tsp fine granulated sugar
1/2 tsp garlic powder
Salt, pepper to taste
3 tbsp cold water
2 tsp white sesame seed
Mix evenly altogether.
Smakelijk!
Knoblauch in German means garlic, so this sauce was basically garlic sauce. This sauce was my favorite Nordsee sauce, they sold it as condiment for fried potato (they call it kartoffeln mit knoblauch). I didn't have sour cream so i modified the sauce using plain yoghurt. A little bit different in taste but surprisingly good when combined with fried potato.
100 ml plain yoghurt
1 tsp lemon juice
1 tsp olive oil
4 cloves of garlic, minced
1/2 onion, finely chopped
Sugar, salt, and pepper to taste.
If you are not in a hurry, drain yoghurt overnight using cheese cloth (or clean soft thin towel). Mix all ingredients in a cup. This sauce should have a strong garlic taste so add more garlic if necessary. Refrigerate for 1 hour before using it as dip sauce. Smakelijk!
PS. It tastes really good on tuna and corn salad. You should try that too!
Happy birthday, dear husband! Yesterday was a special day and i wanted to make a special surprise for him. At first i wanted to make three layers of 1234 cake but then realised that i don't have a proper hand mixer with different speed, only a whisker. It would be difficult to set the batter without a proper mixer so i turned to roll cake, which needs only one speed to mix the dough. This Japanese roll cake was made really in a survival mode!!
Here is the recipe.
For the cake
4 eggs
1 cup flour
1/2 cup granulated sugar
50ml milk
For the filling
1 cup confectioner sugar
1 cup soft butter
Vanilla extract
1 tbsp corn flour
Preheat oven at 180 degree celcius. In a bowl, whisk egg with sugar until all sugar is diluted. Using an electric whisk, beat this mixture at high speed until white and fluffy, approximately 7 minute. You can consider it is done when you can leave trail on the surface of this mixture with the batter. Pour flour into bowl, fold evenly. Bake in 9 inch flat non stick brownies pan. You can use baking paper too. Bake 15 minute.
For buttercream filling, beat butter (if you use mixer, use low speed at this step. If you use whisk, beat forcefully!!) until white and smooth, then add dry ingredients a spoon at a time. Beat again at high speed until the mixture rises.
Coat one side of your pound cake with butter cream and roll. Put inside refrigerator for 30 minute. Your basic cake is ready. You can actually mix the filling with anything you want, fruit of your choices, jam, jelly, or even put matcha powder to your buttercream batter.
Smakelijk!
PS: my brownies pan is not flat that is why the cake looks uneven. Then i got too excited when rolling the cake so i accidentally push it too hard. It went... flat and densed :( But well, i'm quite proud that i managed to beat the buttercream batter. After this one, i hope no more cake without hand mixer. -____-;
A little fusion today between Indian and Sundanese food, because i wanted to have a kind of pepes (steamed fish) but did not find banana leaves and no sweet basil. This one is 'grilled' on a non stick pan, but sure you can also use grill oven. Tips: use a pyrex dish to make it easier to control whether your fish, is cooked alright or burnt.
Here is the recipe.
Marinate spice:
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chili powder
1 1/2 tsp turmeric powder
2 tsp ground brown mustard seed
Salt and Pepper to season
Main ingredients:
3 slices or 300 gr pangasius fillet (or any kind of white fish)
100 ml chicken broth
2cm crushed ginger
1 onion, sliced
4 cloves garlic, finely minced
1 tomato, diced
1 stick lemongrass, sliced
1 stick large scallion/green onion, sliced
Marinate fish with spices and let it set in refrigerator for 30 minute. When the fish is ready, saute onion, garlic, and ginger with chicken broth. Pour this sauted spice on marinated fish and coat evenly. Prepare the pan (or preheat oven at 150 degree celcius), put fish in the pan and cover it with diced tomato, lemingrass, and scallion. Grill until fish is flaky. Serve with steamed basmati rice.
Smakelijk!
It was May Day and husband had a free day! Yay! You know that it's nice to have a warm muffin for afternoon tea so i decided to make this one.
Here is the recipe for 2 ramekin cups.
6 tbsp all purpose flour
5 tbsp plain yoghurt
1 egg
1 tbsp vegetable oil
A pinch of salt
3 tbsp orange juice
2 tbsp lemon juice
1/2 tbsp lemon zest
30gr sugar
1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven at 170 degree celcius.
Whisk egg and oil together. Add yoghurt to the mixture. Mix flour, salt, baking powder, and baking soda then sift into the previous liquid batter. Stir evenly. Dilute sugar in orange juice then add lemon juice and lemon zest to the mixture. Combine the juice with the batter. Prepare ramekin cups, apply butter to inside ramekin's side. Bake in two cups ramekin for 25 minute.
Ps. My oven heat was not even, it made my batter bleed :(
Smakelijk!
Klepon is one of many indigenous Indonesian snack. It tastes like Japanese mochi but with a more firm texture. Normally klepon has green color for it uses paste extracted from pandan leaves or suji leaves. Since i did not find those paste, i made white klepon instead. Salju means snow, it's quite ok to represent white color, i guess.
Okay, here is what to do to make klepon.
Yield: 20 medium size klepon.
1 cup glutinous rice flour
1/2 tsp salt
For the filling
1/2 cup finely chopped palm sugar
For the coating
2 cups grated coconut, steamed and seasoned with salt.
Knead flour with water until smooth and doesn't stick to your hand. You will find it a little bit hard and cracky but it does not matter as long as you can form a ball from the batter. Make small ball shapes and fill the centre with palm sugar. Meanwhile, prepare 1/2 litre of water and let it boil. When klepon balls are finished, boil them for about 3-5 minute until they float on the surface. Take them out from water then coat with grated coconut. The easiest way to coat without breaking the klepons is by spreading coconut in a wide lunchbox then roll klepon upon it. Let it cool and serve.
Smakelijk!
This dish was very popular. Ayam kola was a signature food of one of Gelap Nyawang street vendors. I tried to remake it with a little modification to enrich the flavor, i hope you like it.
Here it goes.
For the crispy chicken:
600 gr chicken. I used chicken breast fillets, sliced into thin parts.
5 tbsp flour
Salt, pepper, garlic powder.
Mix flour with salt, pepper, and garlic powder. Coat chicken fillets with flour mix then deep-fry it. Set aside.
For Cola sauce:
2 glass cola
2 tbsp ketchup
1 tbsp sriracha chili sauce. I used typical Indonesian chili sauce called ABC chili sauce, which i personally think is better than Sriracha :p
1/2 onion, chopped
3 cloves of garlic, crushed
6 dried cloves
2 cm cinnamon
Salt, nutmeg powder, and pepper to season
Saute chopped onion, garlic, cloves, and cinnamkn until fragrant then pour cola in. Add ketchup and chili sauce. Season with salt, nutmeg powder, and pepper. Stir evenly. When it comes to boil put in the crispy chicken and stir until all chicken are coated with sauce. Serve hot with steamed rice.
Smakelijk!
So back then i made a bowl of Pangasius balado for breakfast and surprisingly it tasted good that my husband liked to take almost all fishes to the office. I was left with sauces leftover and stumbled upon @masakTV webisode, showing recipe of Acehnese noodle.
There it was, a combination of balado spices and Indian spices made this stir fried noodle tasted like Sumatran food with a smell of Indian curry. Nevermind, it was still good.
Here goes the recipe.
For balado sauce:
1 tomato
2 sticks red chili
2 stick bird eye chili
4 cloves garlic
1/2 onion
Process all of them in a food processor to get a thin paste.
1 stick lemongrass
2 bayleaves
2 tbsp vegetable oil
200 ml Chicken broth
Salt, pepper to taste
Saute the tomato paste with lemongrass and bayleaves. Add chicken broth and stir until it thickens. Season with salt and pepper. This is the base of balado sauce. You can put hard boiled eggs, fish, chicken, or any kind of meat inside the sauce.
For mie aceh:
Prepare dry spices:
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp ginger powder
1 tsp turmeric powder
1/2 tsp chili powder
Mix together. This is the base of mild curry powder.
You can use garam masala instead, just like i did. But that was what happened, a smell of India. Hehe. That was because garam masala contains other spices such as cardamom and aniseed, typical to Indian food.
Prepare noodle ingredients:
100 gr dry noodle. Boil noodle so you have damp, ready to use noodle. You can also use preboiled noodle.
100 gr pokcoy, chopped
100 gr cabbage, thin sliced
100 gr enoki mushroom
1/2 tomato, diced
Salt for seasoning
Sliced tomato and chopped cucumber for condiment.
Prawn crackers/chips/kerupuk.
Preheat pan/skillet on top of medium heat. Stir together balado sauce and 1/2teaspoon dry spices. Add a little water, approximately 150 ml, we want to have a moist and 'watery' mixture. Toss tomato into the batter then put in pokcoy and cabbage. Cook until vegetables are tender. Put noodles and enoki mushroom into the mixture, stir evenly. You can add chili powder if you think that this is not hot enough for your taste. Sprinkle salt to season. Serve with condiment (and with prawn chips!)
Smakelijk!
Shirogoma or white sesame dressing is my favorite salad dressing. First time i tasted it when i was a student in Kitakyushu and i loved it ever since. Unfortunately this kind of dressing is rare here in Leuven. One day i blogwalked and strolled in youtube and found Ochikeron's channel showing how to make a shirogoma dressing. This recipe i made was modified from her recipe, since i don't use shoyu (which usually contains alcohol that i am forbidden to consume) and common mayonaise had alcohol vinegar in it.
So here it goes:
2 tbsp roasted white sesame seed
1 tsp finely ground white sesame
100 ml plain yoghurt
1/2 tsp vinegar
1/2 tsp thick soy sauce
1 tsp sesame oil
2 tsp fine sugar
A dash of lemon juice
Mix together all of the ingredients and smakelijk! ;9
P.S.: If you want this sauce to have a little bit nutty flavor, you can add 1/2 tsp ground roasted peanut.
Hello~~
It's spring oficially!
I always feel that i can make many kind of foods using these lovely three colors of carrot, bean, and potato. This time i made a shepherd pie from what was left inside my fridge. You only need extra onion, left over frozen meat, egg, and a little bit of flour.
This recipe is for two cups.
6 sticks long bean or sperziebohnen
1 stick carrot, cut into dice shape
2 rounds potato
1 egg
2 spoonfuls minced meat
1spoonful flour
Half round onion
1 clove garlic
Nutmeg powder, salt, pepper
Peel potato and make mashed potato from it. When it's done and hot, batter egg and stir together with potato. Set aside.
Saute crushed garlic and minced onion until fragrant, add flour, stir.
Put into pan: meat, diced carrot and bean. Add 3 spoons of water stir until vegetables are tender.
Prepare 2 ceramic or glass cups. Fill the bottom side with vegetables and meat batter until 2/3 of its height. You can add cheese into this mixture. Cover up with mashed potato. Bake in 170 degreecelcius oven for 25 minutes. Smakelijk eten!
Yooohooo! Back in Leuven after 7months. Hoe gaat het? Goed???
Now i live with my daughter and husband and life is sooo busy, almost no time to write or TO COOK anything decent. Well, at least i still can do experiment with my daily cooking and sometimes make dessert for myself.
This time i made bread pudding, a survival recipe for someone who got starving in the middle of spring night but lost appetite on main carbs. A warm and sweet pudding to be eaten while watching tv with your loved ones. (I actually had fallen asleep when my husband came home and asked "can i eat this?")
Written below here, recipe measurement for two cups of 3 inches ramekin.
3leaves of white bread (or anykind of bread you have in your kitchen)
100 ml milk
50 gr sugar
1 egg
Vanilla powder or essence
That's the basic recipe for the bread pudding. Actually, you can add anything for toppings but this time i picked green apples and dry grated coconut.
What you have to do is:
Beat egg together with milk, sugar, and vanilla.
Cut bread into 2x2cm size and put inside ramekin cup. I made layers of bread-apple-coconut and repeat until all bread chunks were done.
Pour liquid mixture into cups.
Meanwhile, preheat oven at 170 deg.celcius.
Prepare a flat baking tin and fill with water approximately 1-2cm. Put your ramekin cups in the water.
Bake this bread pudding for about 45 minutes until it turns golden.
Voila! Smakelijk eten!
