Monday, December 29, 2014

Fruity Cheddar Cheese Cake

May this year be smooth year for us
Everything goes on good way

Finally, kembali nge blog lagi. kemarin sempat pindah blogging di wordpress selama dua bulan, Tapi setelah dua bulan blogging di wordpress, mendadak blogging blue. Juga dikarenakan saya yang belum mahir menulis sih.
Tapi tetap sering nyoba resep baru tiap weekend atau hari libur. Setelah dipikir-pikir pengen blogging lagi sebagai catatan untuk resep-resep yang coba dan tempat pamer taruh foto-foto hasil cooking /baking saya. Makanya saya mutusin untuk blogging di blogspot aja, jadinya saya pindahin posting-posting di wordpress ke blogspot ini. Campur aduk bahasanya, ada bahasa inggris ada bahasa indonesia.. hahaha

Cheddar Cheese Cake (CCC) ini masih menggunakan resep yang sama dengan  yang pernah saya buat dulu. hanya saja kali ini saya beri topping jeruk, kiwi dan cherry. CCC yang gurih dengan rasa keju cheddar sangat cocok dipadukan dengan buah-buahan. Apalagi setelah didiamkan di kulkas.. Yummy

Untuk resep nya, klik disini

Tuesday, May 13, 2014

Chicken Porridge with 'Yellow' soup

Chicken Porridge with yellow soup or soto soup or called Bubur ayam kuah kuning in indonesia is one kind of indonesia famous breakfast. I have it often for breakfast bought from a stand near my office. Really delicious. So, i try to homemade it. Hmm, need a lot of ingredient, most of them are indonesian spice. But don't worry, it easy to make despite have so many ingredients to make. The taste just 60 percent same with sold one.
Bubur Ayam
Chicken Porridge with Yellow Soup

150 gr rice
1.750 ml water
1 tsp chicken stock
1/4 tsp sugar
Soto / Yellow Soup 
1/2 chicken
1 lemongrass, grated
4 lime leaves
2 cm galangal, grated
2 bay leaves
1 tsp salt
1 tsp sugar
500 ml water some pepper
10 pcs shallot
6 clove garlic
4 pcs hazelnut (kemiri)
1 cm ginger
1/2 tsp coriander
3 cm turmeric
100 gram kerupuk emping
50 gram peanut, fry
some fried shallot some chives or parsley

How To Make:
1. Cook rice until thickened become porridge, set aside
2. in a wok, saute lemongrass, lime leaves, bay leaves, galangal with seasoning ingredients until aromatic.
3. Add in chicken,salt, sugar and water. Cook until chicken is cooked.
4. Separated the chicken with the soup. The soup now become Yellow soup or kuah kuning
5. Fries the chicken. Let it cool and shredded it.
6. Now, Chicken porridge ready to serve. Take a bowl of porridge, pour in yellow soup, topped with shredded chicken, peanut, sweet soy sauce and others according to taste.

Chocolate Mousse Cake

My first time trying to make some birthday cake or cake need whipping cream and you must decorated it. I'm really weak at decorate things. My chocolate cake turn out a little bit messy. But the mousse is really nice not so creamy & sweet. Just like what i want. Really make me happy. Despite from the messy look, it taste quite delicious..

chocolate mousse cake

chocolate mousse cake 02
chocolate mousse cake 01

Chocolate Mousse Cake

Source: Nasi Lemak Lover
Sponge Cake
4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
15g cocoa powder
75g cake flour

4 egg white (large)
1/4tsp cream of Tartar
40g caster sugar

How To Make:
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, stir to combine, then add in cocoa powder & chocolate emulco, mix well.
4. Add in cake flour, mix well, set aside.
5. Add cream of tartar into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks or close to stiff.
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well.
9. Pour batter into the pan (do not need to line with baking paper and do not use a non-stick pan).
10. Bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C and continue to bake for 25mins.
11. Remove cake from oven and cool on a wire rack (prefer to invert the cake pan).
12. Once cake is slightly cool down(10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack

Chocolate mousse

50g UHT whipping cream
50g milk
1 egg yolk (A size), lightly stir well
150g chocolate
150g UHT whipping cream

How To Make:
1.Beat 150g whipping cream till stiff (over a bowl of iced water), keep in the fridge before use.
2.Mix whipping cream and milk in a saucepan, cook it till hot.
3.Remove saucepan and wait slightly warm, add in egg yolk, stir to mix well.
4.Return saucepan to heat, stir to mix well.
5.Melt chocolate over simmering water till melted. Add chocolate into milk mixture, cook over low heat till thicken.
6.Wait till chocolate mixture cool down, mix in the whipped cream, stir to combine.

Chocolate Glaze
80 ml whipped cream
100 gr dark cooking chocolate (dcc)
1 tsp butter

How To Make:
1. Melted dcc in double boiler. let it cool down
2. Add in whipped cream, stir until well combine
3. Add in butter.

To assemble chocolate mousse cake:
- slice sponge cake into 2 pcs
- divide chocolate mousse into 2 portions.
- Using a cake ring or removable bottom cake pan, place one piece of sponge cake then pour in chocolate mousse.
- repeat the rest till finished.
- Pour in chocolate glaze.
- Refrigerate for 4hrs or preferable overnight.

Cheddar Cheese Cake

cheddar cheese cake 03
Cheddar cheese cake, cake for cheese lover. This cake made with chiffon cake method, come out soft and moist. Bake with au bain marie make the cake seems light but very savory because i put amount of cheddar cheese inside. i got recipe from my cooking gallery with some modification.

cheddar cheese cakecheddar cheese cake 01

Cheddar Cheese Cake

130gm milk
40gm butter
125gm grated cheese

20gm plain flour
15m corn flour
 2 egg yolk

3 egg whites
70gm sugar
1/8 tsp cream of tartar

How To Make:
1. Line the bottom of baking pan (Round 18 cm) with baking paper and grease with butter,both pan and baking paper.
2. Cook milk, butter and cheese over double boiler and stir with hand whisk until the cheese melts completely.
3. Remove from the heat. Add in flour mixture, mix until well-blended. Add in ingredients egg yolk, mix until well-combined.
4. Beat egg white and cream of tar2 until soft peak, add in sugar gradually.
5. Add in egg white mixture to egg yolk mixture. Fold until well combined
6. Pour it into the prepared baking pan.
7. Bake at 150C for 50 minutes on middle rack. and put another baking pan with some boil water in lower rack for steam bake.
8. Directly inverted the cake to the rack after remove from oven.

Sausage Bread ( Water Roux Method )

This weekend, I am trying to make some sausage bread using water roux method. Also too answer my curiosity, is bread making with water roux method really can produce softer bread? Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness. (source: Angie's Recipe)
sausage roll

I learn how to braided the bread from here and how to make caterpillar bread from here.
Sausage Bread

200 gr bread flour
100 gr all purpose flour
70 gr sugar
1 sdm milk powder
1 egg
5 gr instant yeast
100 gr water roux
85 – 100 ml warm water
60 gr margarine
½ sdt salt

Water roux:
25 gr bread flour
125 ml water

8 sausage
4 sliced cheddar cheese, cut into 2 piece
some minced chive mayonnaise
chili sauce
1 beaten egg for egg wash

How To make:
water roux
1. Add in flour and water into a saucepan, Stir until smooth
2. Cook over medium heat, keep stir until thickened or become roux.but don't let it boil.
3. Remove from heat. let it cool down
1. Add and mix all dry ingredients and water roux mixture into a large bowl except salt.
2. Knead the dough until smooth and shiny.
3. Let it rise until 2 time more about 45 minutes - 1 hour
4. Divide the dough into 70 grams each.
5. Make into caterpillar and braided shape.
6. Let it rise again for 20 minutes
7. Brush the upper face with egg wash
8. Bake in oven 180 celsius until golden brown about 20 minutes

Dumpling ( 饺子)

The dumpling (餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled or steamed and continues to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in. ( source: wikipedia )

This time i am making dumpling with half chinese and japanese style. Chinese style for the filling and Japanese style for cook, i cook the dumpling like gyoza, half fry and boil. also i am using wonton wrapper sold in supermarket, hope next time i can make dumpling skin by myself. (:
I learn how to wrap dumpling from Cooking with dog which is taugh us how to wrapped gyoza.

You can learn it here


20 – 25 wonton wrapper
1½ tbsp oil
¼ cup water

100 gr chicken,cut into small cube
50 gr pork, minched
1 – 2 napa cabbage leaf, chop finely
1 chives, chop finely
1 shitake mushroom, cut into cube
50 gr carrot, cut into small cube
1 tsp grated ginger
1 tsp sesame oil
½ tsp soy sauce
1 tsp mushroom stock
some pepper

How To Make:
1. Mix all ingredients in a large bowl.
2. Take a spoonful of filling ( i use teaspoon, because my wonton wrapper is small, just 7-7.5cm diameter ) put in wonton wrapper. Wrap it. You can refer to the video above for how to wrap dumpling.gyoza.
3. In saucepan, put oil and fried the dumpling until golden brown, only for bottom side skin.
4. Pour in the water, Cover with saucepan lid. Cook for 3 - 5 minutes
5. Open the lid, lets cook until the water dry.

Dumpling 01

Cereal Butter Chicken ( Ayam Nestum )

Cereal Butter Chicken is Fried Chicken Fillet combine with some oat or nestum. ordinarily, others cook it with prawn. also in Chinese restaurant we could see cereal butter prawn in their menu. i have tried it several time. So, i decide to cook it at home. As i am not going to traditional market so a little bit hard to get fresh prawn, then i prefer to replace prawn with Chicken fillet that easy to find in supermarket at mall.. I am not using curry leaves and change to lime leaves which freshly harvest from my mom small garden.

ayam nestum

Cereal Butter Chicken

1/2 cup oat (instant cooked)
1/2 tsp salt
1½ tsp sugar
2 tbsp margarine
1 egg yolk, beaten
2 bird's eye chilli
6 - 10 lime leaves

250 gr chicken fillet, cut into 4x4 cm
1/2 tsp sugar
1 tsp oyster sauce
1 egg white, beaten
2 tbsp plain flour

How to make:
1. Add chicken, seasoning , egg and flour in a bowl. Mix well and let it marinated for at least 1 hour
2. Fried the chicken until golden brown. Set aside
3. In a wok, melt the margarine, add egg yolk, fry and stir continuously in order to make some egg floss.
4. Add in chili, lime leaves and other seasoning. Stir and cook until aromatic
5. Add in oat, stir and cook until oat almost golden brown.
6. Add in chicken. Stir until well combined
7. Remove from heat. Ready to serve.

ayam nestum

Chocolate Swiss Roll

I use another recipe to make this swiss roll, a little bit different from my jelly roll recipe which only use egg, butter and some flour. this swiss roll come out more soft and moist compare with jelly roll recipe which a lil bit dry.

choco swiss roll 01

For the filling, i use butter-cream with some grated cheddar cheese as topping. Too bad, i am not using white butter and using margarine so my butter-cream turn out in light yellow color. But taste very delicious.

Choco Swiss Roll

Chocolate Swiss Roll

Source : testedandtasted
70 gr Boiling water
25 gr Cocoa Powder
20 gr Sugar
4 Egg yolks
15 gr Sugar
50 gr Oil
50 gr Cake four
3 Egg whites
50 gr Sugar

50 gr Sugar
15 gr Water
1 Egg white
150 gr Chilled Butter

Cheddar cheese, shave
Chocolate rice
How To Make:
1. Sifted the cocoa powder and sugar, pour in boiling water and stir until well blended.
2. Beat egg yolks and sugar until pale, add the oil and cocoa powder mixture and stir well.
3. Fold in cake flour until combined
4. In separated bowl, Beat egg whites until soft peaks, add in sugar and beat until hard peak.
5. Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
6. Pour into baking pan and bake in 160 - 180 Celsius around 20-25 minutes.

While waiting for the cake baked, lets make some meringue butter-cream
1. Boil sugar and water till thick like syrup
2. Beat egg white till soft peak then pour in the syrup
3. Beat the chilled butter for a while
4. Add in the chilled butter to the egg white mixture slowly and beat till thick and fluffy.

To roll the cake
1. Sprinkle some sugar powder in cake surface and some into baking paper ( for roll the cake )
2. Put cake into baking paper, and roll while still warm. Let it cool down
3. Open the roll cake, spread some butter-cream and sprinkle shaved cheddar cheese. Roll it again.
4. Ready to serve.

Lovely Breakfast

Long time already, i am not update anything in blog.. i am still baking, cooking every weekend or national holiday also take a picture. but too lazy to write something in blog nowadays. So,i told my self today i must upload some recipe i have try there.

Before that, i want to share my lovely breakfast from my bf here. Love shape egg with sausage around and Sandwich. Look so cute and exactly it so yummy. Thanks a lot dear..

lovely bfast

And below, is breakfast i made, some toast with fried egg and lettuce salad

Simple breakfast

Stay tune with my upcoming blogpost.. ;)

Friday, April 25, 2014

Ebi Fry ( Shrimp Tempura )

Another famoust japanese food to try at my kitchen, ebi furai or ebi fry is one kind of japanese food that make from large size prawns which coated with panko flour ( i use breadcrumbs instead of panko, because i cant found panko flour at my place ). Also i cant find large prawns so i only use medium size prawns. :(
One special thing of that dish is the shrimps don't curve when we fried it. I find the video in youtube which show us how to make the shrimp don't curve and also ebi fry recipe.  My first attempt was not that success, only 3 or 5 of the prawns that not curve.


Ebi Fry

Serve: 4-5

25 prawns.
i tbs tapioca flor ( cornstarch also can)
a pinch of salt

1 beaten egg + 1 tbsp water
a pinch of salt
some pepper
125 gr all purpose flour
125 gr breadcrumbs
some oil for frying
some lemon, tomato, brokoli for garnish

For method and step by step make this ebi fry please watch this video below by cookingwithdog

Kiwi Mille Feuille

Normally is strawberry mille feuille,  kind of dessert that make with puff pastry topped with custard cream or whipping cream and strawberry. Because nowadays strawberry is a little bit hard found in supermarket at my place so i replace strawberry with kiwi. Also my family like kiwi more than strawberry.



Kiwi Mille-Feuille

Serve: 2 small portion

Custard Cream
1 egg yolk
1 tbsp flour (8gr)
1 tsp butter (4gr)
1 tbsp + 1 tsp sugar (16 gr)
70 ml milk
Vanilla essence

2 tbsp icing sugar
60 gr whipping cream
Some sugar

1 kiwi
3 sheet Puff pastry (8x6cm)
Beaten egg for brushing

How To Make:
1. Mix the egg yolks with half of the sugar and some milk. Whisk until blended.
2. Stir in the flour, mix well untill completed
3. Heat the remaining sugar and milk in a saucepan until bubbles out. Remove and mix into egg mixture.
4. Cook again until thick. Add butter and stir well. Set aside custard cream or chill in refrigerate for a while.
5. Beat the whipped cream over a bowl of ice water until soft peak add icing sugar. Chill in refrigerator
6. Cut puff pastry, prick with a fork. Brush with beaten egg. Bake in oven 200 Celsius around 15 minutes until golden brown.
7. Divide 1 puff pastry become 2 sheet
8. Pipe some custard cream on a plate, place 1 pcs puff pastry, pipe custard cream, place sliced kiwi, pipe in whipped cream, place 1 pieces puff pastry. do that for another one layer.
9. Place last puff pastry. Pipe some whipped cream, put 1 piece of slice kiwi.

Karē raisu - Japanese Curry Rice with Tori Katsu

I always want try make Japanese curry rice after eat it one of Japanese restaurant here. so i start searching for the recipe and found more of Karē raisu recipe are using instant curry roux. I have not found any Japanese mart in my place and of course haven't found instant curry roux too. I was continuing my blog-walking and found recipe how to make curry roux at home, it simple only need 4 ingredients but lucky me, one from that 4 ingredients ( garam masala ) i cant found in my place too. Garam masala is one of indian spice which sold at indian store and i havent found indian store at my place too. Continue surfing and found recipe how to make garam masala then make curry rice from scratch here.. I just add some tori katsu for additional topping.

Yippee.. Here is my pic for first attempt to make Japanese Curry rice with tori katsu from scratch.. ;}


Japanese Curry Rice

Serve 2

1 tbsp oil
2 onions, peeled and thinly sliced
2 cloves garlic, grated
1 inch ginger, peeled and grated
100 gram skinless boneless chicken breast, cut into cube
1 carrots, peeled and cut into bite sizes
2 cup water or chicken stock
1 teaspoon salt
1 teaspoon sugar
1 potatoes, peeled and cut into bite sizes
1 batch of home made curry roux
1 tablespoon tomato sauce
1/2 tablespoon soy sauce


1. Heat oil in a pot and stir fry onions until translucent.
2. Add garlic and ginger, mix well.
3. Add chicken breasts into the pan and cook until no longer pink.
4. Add carrot and mix well.
5. Pour water or stock into the pot and bring to a boil. Skim off scum as needed.
6. Add salt and sugar. Simmer for 20 minutes.
7. If you are making home made curry roux, this is a good time to start cooking the roux.
8. Add potatoes and simmer for another 15 minutes, or until the potatoes are tender.
9. Add some of the soup to the sauce pan containing the home made curry roux, stir until fully dissolve, then pour into the pot with chicken and stir until well combined and the sauce thickens from the addition of curry roux.
10. Add tomato sauce and soy sauce and stir until well combined. Adjust salt and sugar as needed.
11. Turn off heat and serve hot with steamed white rice.

Japanese Curry Roux

If you cant find any japanese curry roux at store and want make Karē raisu, you make curry roux at home. it easy and simple

Curry Roux

1½ sdm butter/margarine
2 sdm all purpose flour
½ sdm curry powder ( indonesian / indian curry powder both can )
½ sdm garam masala
1 sdt chili powder

How To Make:
1. Melt butter in a sauce pan on low heat.
2. Add flour into the pan, and cook until the mixture turns into a brown shade.
3. Add curry powder, garam masala, and chili powder into the pan. Stir for 30 seconds to 1 minute. Then remove from heat. The curry roux is ready.

If you cant find garam masala in your place like me, we can make it at home too:
1½ tbsp coriander powder (bubuk ketumbar)
1½ tbsp cumin powder (bubuk jinten)
½ tbsp white pepper (bubuk merica)
½ tsp cardamom powder (bubuk kapulaga)
½ tsp cinnamon powder (bubuk kayu manis)
½ tsp nutmeg powder (bubuk pala)
½ tsp chili powder (bubuk cabe)
¼ tsp cloves (cengkeh)

How To make:
Mix togeher all spice or place all spice in frying pan and dry toast until fragrant.

Shrimp Balls

Shrimp balls is one kind of fried dim-sum, made from chop shrimp which coated with small white bread cube. Look so cute and tasty but so oily, that's why we can't eat shrimp balls so often.
On my recipe i replace half amount of shrimp with some chicken, because we don't like shrimp that much. It is already not really originally shrimp balls but more suitable for people whose have allergic toward shrimp also can taste it a little bit.


Shrimp Balls

White bread (Roti tawar) - remove the brown sides and cut into small cubes
75 grams shrimps, chopped finely
75 grams chicken, chopped finely
2 stalks green onions, chopped
1 tsp oyster sauce
1 tsp soy sauce
A pinch of white pepper
1 tbs tapioca flour

How to make:
1. Mix all ingredients stated, except the white bread cubes.
2. Take one tablespoon of the shrimp mixture and coat it with the bread cubes.
3. Shape the bread coated shrimp mixture into a ball. Repeat.
4. Deep-fry the shrimp balls until golden brown

Wednesday, April 16, 2014


I do like watching Korean drama and variety show, for that most effect me is their food. Especially from Running Man variety shows when they have food mission or cooking mission, look at food they eat make me growling. Like teokpokki, kimchi, kimchi ramyun, bimbibap and all grill meat and stew. All look really yummy and i want to eat all.. I have search for Korean dish recipe, but more of their paste , sauce or others ingredient not sold at Korean mart here. So, from all Korean food i am craving for only kimchi that i can homemade. I got the recipe from here and make sort modification according to taste and ingredients available at my place.

Kim Chi


1 napa cabbage (sawi putih)
1/2 carrots, slice thinly
4 scallions, chopped
4 cloves of garlic, grated.
1 knuckle of ginger, grated.
6 tbsp chili powder
2 tsp salt (garam halus)
1 tbsp sugar.
1/2 cup sea salt. (garam kasar)
2 tbsp light soy sauce.

How To Make:
1. Trim the discolored outer leaves of 10 pounds of napa cabbage.
2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
3. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle sea-salt.
4. After 30 minutes, turn the cabbage over to salt evenly.
5. One hour later rinse the cabbage in cold water 3 times to clean it thoroughly.
6. Drain the cabbage and set aside
7. Mix all others seasoning in large basin. mix well and become kimchi paste
8. Mix the cabbage into kimchi paste by hand.
9. Store in airtigh container to fermentation. it took about 2 days for become sour and ready to eat. if you like to eat fresh kimchi, you can directly eat after make it.

I make some kimchi ramyun too from my homemade kimchi.

Kimchi Ramyun

Chocolate Muffin

Chocolate Muffin

Chocolate Muffin

200 grams of cake flour
100 grams of sugar
1 egg, beaten off
150 ml milk
25 grams of cocoa powder
75 grams of cooking chocolate, melted
50 grams of margarine, melted
1 tbsp baking powder
Chocolate chips as a topping to taste
some of cashew nuts for topping.

How to Make:
1. Sift flour, baking powder and cocoa powder then set aside.
2. Whisk milk, chocolate that has been melted, sugar and egg. Whisk until the sugar dissolves.
3. Pour melted margarine, mix until well combine.
4. Spoon the flour mixture gradually, stir with a wooden spoon or spatula until well combine
5. Pour batter in muffin tins or muffin pan , cupcake case also can
6. Sprinkle some chocolate chips and cashews.
7. Bake in oven at 175 Celsius for 15 minutes.
8. Remove from the pan and serve

Tuesday, April 15, 2014

Peanut Butter Cookies

Another cookies recipe i got from Joyofbaking, i make this cookies for last Chinese New Year. But i make in mini size ( one mouth bite ) about 2 - 3 cm diameters only. so look cute taste crunchy and of course yummy with peanut butter inside.

Peanut Butter Cookies

Peanut Butter Cookies ( Kue Selai Kacang )

170 gram butter
50 gram palm sugar
100 gram white sugar
1 large egg
160 gram peanut butter ( selai kacang )
260 gram all purpose flour
1/2 tsp baking powder

How To Make:
1. In the bowl, beat butter and sugar using mixer until fluffy and light.
2. Beat in the peanut butter. Add the egg and beat to combine.
3. In a separate bowl whisk together the flour, baking powder. Add to the peanut butter mixture and beat until incorporated.
4. if your batter is too soft to form a ball, Place in refrigerator about 30 minutes
5. Roll the batter into 1,5 cm - 2 cm balls. Place in baking sheet. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.
6. Bake the cookies for about 10 to 12 minutes on 175 Celsius temperature, or until the cookies are lightly browned around the edges.

Almond Snowy Cookies

Almond Snowy Cookies is known as Kue Putri salju at my place and we often found that cookies when near Chinese New Year, Christmas or Idul Fitri. Just like the name this cookies is very soft and melt in mouth while you eat it. if you dont like eat too sweet, just roll less sugar in the cookies.

Mexican Wedding Cake

Almond Snowy Cookies

Source: Joyofbaking

65 gram ground almond
225 gram margarine
30 gram castor sugar
260 gram all purpose flour
120 gram castor sugar

How To Make:
1. beat the butter and sugar until light and fluffy (about 2 minutes).
2. Add the remaining flour and salt and beat until combined.
3. Stir in the ground almonds. Cover and refrigerate the dough for about 30 minutes or until firm.
4. Form the chilled dough into 1 or 1,5 cm balls and place them 1 cm apart on the prepared baking sheets.
5. Bake for about 12 - 15 minutes on 175 celcius, or until the edges of the cookies start to brown.
6. Remove from oven, let it cool for a while about 3 minutes
7. place the sifted castors sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time.
8. Store in airtight container.

Oatmeal Cookies

I make this cookies for snacking before and after gym. all of us know that oat is good for health. Rather than we buy package oat biscuit at supermarket. why not we try to make at home. Here the recipe.

Oat Cookies (2)

Oat Meal Cookies

Oat CookiesIngredients:
225gr margarine
80 gr palm sugar
40 gr white sugar
1 egg
1 tsp vanilla essence
½ cup (60 gr) all purpose flour
1 tsp cinnamon powder
1 tsp baking powder
3 1/2 cups oatmeal 280gr, blend half

How to make:
1. Sift together flour, cinnamon powder, baking powder. Put aside
2. Beat butter, sugar, egg and vanilla essence until light
3. Add flour mixture. Mix well.
4. Add oatmeal. mix well
5. Place in refrigerate about 30 minute or until it form
6. Scoop batter to baking pan which already brush or spray with some butter
7. Slightly press the cookies to reduce the thickness
8. Bake in oven with 190 celcius temperature around 15 minutes.
9. Store in airtight container.

Crispy Cookies

Crispy Cookies is one of drop cookies. As the name is crispy cookies, the cookies is really crispy with cornflakes inside. This is my first cookies I've made and bake it with gas oven so for the second pan is a little bit burnt because i am not watch the cookies carefully. For the second time i make this cookies, i use electric oven, the process was pretty good and not burnt again.. So, when we make cookies, make sure to look carefully when bake it.

Crispy Cookies (2)

Crispy Cookies

Crispy CookiesIngredients:
130 g margarine
100 g of castor sugar
1 egg
60 g cornflakes, crushed a bit
100 g chocolate chips
Sift together:
200 g flour
30 g cornstarch
30 g of milk powder
½ tsp baking powder

How to make:
1. Beat butter and sugar until smooth and look pale
2. Add eggs, mix well
3. Add all the flour that sift together and stir until well combine
4. Add cornflakes and chocolate chips, mix well
5. Scoop dough about one spoon each, put it a baking pan. Use your fingertips slightly press the cookies in order not too thick.
6. Bake in 180 celcius about 20 minutes with bottom and upper heat. Then turn only bottom heat and bake again for about 10 minutes.

Coffee Hokkaido Chiffon Cupcake

Yeah. I make chiffon cupcake again. but with coffee flavor. Taste still yummy and soft. Beside i change the flavor from chocolate to coffee, For the topping i didn't use custard cream this time and try to use whipping cream with chocolate flavor. So become Coffee hokkaido chiffon cupcake with chocolate whipping cream. Both custard cream or whipping cream are delicious, but whipping cream is easy to make and need less ingredients.


For the coffee hokkaido chiffon cupcake recipe, click here and change chocolate powder with instant coffee powder ( choosee coffee + cream one ) in same weight.

After Baked

40 ml whipping cream powder
80 ml ice water
1 tbsp sweet condensed milk
1 tbsp cocoa powder

How To Make:
1. Put whipping cream powder and ice water in a bowl. Mixer until soft peak.
2. Add sweet condensed milk and cocoa powder. mix well
3. Chill in refrigerate for a while.
4. Pipping into the cupcake.

Japanese Cheese Cake

Soft, moist and fluffy cheese cake.

Japanese Cheese Cake
Japanes Cheese Cake

Source: justtryandtaste
160 grams of cream cheese
25 grams of butter
120 ml milk
40 grams of cake flour
30 grams of cornstarch
4 egg yolks
4 egg whites
1/4 tsp cream of tartar
80 grams sugar
a pinch of salt

How to Make :
1. In aluminum bowl, put cream cheese , milk and butter. Place the bowl on top of smaller pot fill with water. boil the water in order to melt the cream cheese mixture
2. Stir cream cheese using a whisker until melted, blended and creamy. immediately remove from heat.
3. Add flour and cornstarch into the cream cheese batter. Quickly stir until blended.
4. Wait until dough slightly warm, add the egg yolks. stir until blended. set aside
5. Beat egg whites until fluffy, add cream of tartar. Beat again until fluffy. Add sugar gradually and beat until blended and egg whites become stiff.
6. gradually add and whisk the egg whites into cream cheese batter. stir until well blended.
7. Pour batter into 20 cm diameters baking pan which has been spread with butter, then place containing pan into a larger one and fill with hot water about 1/4 of the pan. (aun bain marie technique).
8. Heat oven with 160 Celsius and bake around 50 minutes.
9. Allow cake to cool slightly, then remove cake from pan.

Usually, to make Japanese cheese cake is using removable baking pan (loyang bongkar pasang), Because i dont have it so i use usual baking pan than place a baking paper into the pan and spray some butter both in the pan and baking paper.
if you are using removable baking pan, wrap the bottom of baking pan with aluminum foil. to avoid water from pot come into baking pan.

Sunday, April 13, 2014

Hambagu ( Japanese Hamburg Steak )

Voila.. For today sunday brunch. i try some new recipe again, make hambagu ( japanese hamburg steak) share with my bf. Not bad, for this first attempt making hambagu. Hambagu which i make is fill with some mozarella cheese,so we can call it cheese hambagu too.  Quite satisfied, the meat taste juicy and creamy mozarella just make the taste become perfectly..

For the sauce,i use brown sauce, brown sauce originally is made from beef bone broth, but for easy one i use Indonesia Chicken stock that sold at market, they have beef stock too, but i prefer chicken stock because my bf doesn't eat beef. I've been make some brown sauce forth time already. for this time really nice. The sauce is well thickened and taste good combine to the hambagu. I got this recipe from youtube channel cooking with dog. and i have modified some. So, here the recipe.

Hambagu (2)

Hambagu ( Japanese Hamburg Steak )

100 gr chicken
100 gr pork
1 tsp mushroom stock ( can use salt too _
1 tsp pepper
2/3 onion ( 1/3 onion use for brown sauce )
2 pcs shitake mushroom
½ beaten egg
1 tbsp evaporated milk ( UHT milk also can )
¼ tsp nutmeg
4 tbsp breadcrumb
2 slice mozarella cheese
100 ml water

Brown Sauce:
1/3 onion
200 ml water
½ tsp chicken stock
½ tbsp soy sauce
1 clove garlic
1/2 tsp sugar
1 tbsp tomato ketchup
1/4 tsp nutmeg
1 tbsp plain flour

1 boiled / steamed potato
some cauliflower, boiled for a while
1/4 boiled carrot, slice like matches

How To Make:
1. Put oil on saucepan, saute all garnish ingredients.
2. Add some salt and pepper
3. Sprinkle some water. Let it cook properly about 3 minutes.
4. Remove and garnish on plate
1. Heat oil in the saucepan, saute onion until translucent. Put aside and let it cool down properly.
2. In a big bowl, add onion ( cool down one ), shitake mushroom and ground meat. Mix well
3. Add a beaten egg, breadcrumb and other seasoning. Knead and mix well the dougn properly
4. Put some oil in your hands, Get half of the meat and make in oval or round shape, add some mozzarella cheese inside.
5. play catch - tossing meat mixture from left hand to right hand a couple of times in order o release the air inside.
6. Let the meat cool down in refrigerator for 30 minutes, in order to get the meat well seasoned.
7. Heat on the saucepan in medium fire, put some oil then fries the meat patties both side until nicely browned.
8. Add 100 ml water to the saucepan. Turn to lower heat then cover the sauce pan for around 5 minutes.
9. Put the patties into the plate
Brown Sauce
1. Heat the saucepan and put some oil. saute onion until translucent
2. Add flour, stir until nicely browned
3. Add chicken stock + water, stir well then add all others seasoning. Cook until sauce become more thickened.
4. Pour into the meat patties.


Friday, April 11, 2014

Zuppa Soup

Simply cream soup top up with puff pastry. Really Suitable for dinner especially in cold weather, having a bowl of zuppa soup will make you feel warm. For taste absolutely delicious for me. creamy cream soup that fill with some chicken, carrot and mushroom combine with crispy puff pastry. Nice combination. I Like it so much.

zuppa soup

Zuppa Soup
puff pastry instant, cut depend on your bowl size
100 gr canned mushrooms, chopped
150 gr chicken meat,chopped
1/2 carrot
1/2 onion, chopped
1500 ml chicken broth
200 ml evaporate milk
100 gr all purpose flour
1tbsp margarine
1 tsp salt, taste it
1/2 tsp ground pepper

How To Make:
1. Heat margarine, saute onion until transculent, add the flour, stir until brown.
2. Pour the milk and broth, stirring until boiling.
3. Add chicken, mushrooms, carrot and other seasonings, stir well.
4. Taste the soup. if fits already turn off the heat.
5. Pour soup into bowls, topped with puff pastry.
6. Oven in 200 Celsius. until puff pastry become golden brown and rise a bit.
7. Serve hot

Jelly Roll with Pineapple Jam

I do like eat jelly roll especially with pineapple jam, but a little bit hard to find jelly roll with pineapple jam at here. Almost them are filled with butter cream or others. At home, my mom have some leftover pineapple jam that she homemade when CNY for making some pineapple cookies ( nastar ), she store it in freezer. The Jam still look very nice. So, i just need to heat it a while in saucepan. Before i make it, i surfing in several food blog and they tell must be  carefully when roll the cake because the skin will stick to baking paper. they suggest us to spread some castor sugar on top of baking paper which we use for roll the cake. After i make it, I think exclude of spread some castor sugar, we must not bake the cake to long. if cake too dry, the skin will stick to baking paper easily.

Bolu Gulung selai Nanas (1)Bolu gulung selai nanas

Roll Cake ( Bolu Gulung Selai Nanas )

5 eggs yolk
5 eggs white
100 grams of granulated sugar , divided into 2 parts
1 tsp vanilla essence
60 grams all-purpose flour
Powdered sugar for dusting
100 grams of pineapple jam to spread

How To Make:
1. Pre-Heat Oven,set temperature 160 Celsius. Grease your cake pan with some butter then put baking paper and grease baking paper with some butter.
2. Prepare a mixing bowl , put egg whites and beat until foamy. Sprinkle half of the sugar into beaten egg whites. Beat again until stiff and look glossy.
3. Add egg yolks into a separate bowl, add half of the sugar and vanilla essence.Beat at high speed until pale, thick and fluffy, about 5 minutes .
4. Reduce the mixer speed to be the most low , put the flour gradually using a tablespoon . Whisk until well blended
5. Add beaten egg yolks into the egg white mixture , stir until well blended use spatula.
6. Pour batter into cake pan and bake for 15 minutes.
7. Remove cake from pan , Sprinkle cake top with powdered sugar, so that the cake does not stick when we rolled.
8. Roll the cake while pressing it. in order for dense.
9. Let the cake to cool then spread jam. Then roll back.

Thursday, April 10, 2014

Cheese Stick

Simply cheese stick for afternoon snack. Easy to make with instant puff pastry that sold at supermarket.

Cheese Stick
1 sheet puff pastry
100 gr cheddar cheese, shave
some granulated sugar

How To Make:
1. Rest your puff pastry at room temperature for 20 minutes
2. Sprinkle cheddar cheese on top of puff pastry sheet, press the cheese a little bit. in order can stick to the batter.
3. Cut into rectangle 1cm x 15 cm
4. Spin the batter into spiral.
5. Put in baking sheet
6. Sprinkle some sugar.
7. Bake in oven on 200 celcius around 15 minutes until golden brown.
8. Voila.. Ready to snack-ing. Crispy!

Spicy Shrimp Stew - Udang asam pedas

My mom just got some really fresh shrimp from our relatives. So she decide to make us spicy shrimp stew for tonite dinner. we all like it so much because really rare can got freshly shrimp her. Spicy shrimp stew is cook with many kind of indonesian spice, the taste is  a lil bit sour and spicy depend to our taste. if we want eat more spicy just put more chili paste. if dont want just put a little bit. in this recipe, is medium spicy and sour for us. really suit our family taste. No wonder people said mom cook always the best.


Okay, i try to get recipe from my mom after dinner. and here we go

Spicy Shrimp Stew

500 gr shrimps
1 cm galangal,  ( lengkuas )
1 cm ginger,  ( jahe )
1 cloves garlic (bawang putih )
8 red onion ( bawang merah )
1 pcs tamarind (asam jawa)
1 pcs  turmeric leaves ( daun kunyit)
1 pcs lemongrass, mashed a lil bit
1 tbs chili paste
3 cups water
some vegetable oil for saute
some salt, according to taste

How To Make: 1.Ground the galangal, ginger, garlic, red onion. Mix well. Put aside 2. Heat saucepan in medium heat, put some oil, add all ingredient exclude shrimp. Saute until aromatic. 3. Move the spice to pot. Add the water. Boil it. 4. Add some salt and taste it. 5. Add the shrimp. Boil around 5 minutes 6. Ready to serves. is it simple? but taste very delicious!

Chocolate Hokkaido Chiffon Cupcake

I do love make cupcake, but i never satisfied with cupcake i have make because the cake not soft. So, when i found this chiffon cupcake recipe, i put a lot of hope there. all of us know that chiffon cake is soft and moist but not that easy to make. This chiffon cupcake does not  hard  to bake and no need so many ingredients and cheap. Really suitable for me who like experiment for new recipe. if that failed, i wont feel so bad because spend too much on each time experiment.


Chocolate Hokkaido Chiffon Cupcake
Source: dapurvanilla
3 egg yolk
30gr sugar
35gr vegetable oil
60ml UHT milk
55gr all purpose flour
15gr cocoa powder
3 egg white
30gr castors sugar


How To Make:
1. Pre-Heat oven to 170 celcius. Prepare 8 or 9 cupcake cases
2. Hand whisk egg yolk and sugar till pale in colour. around 5minutes
4. Add in vegie oil and milk, mix well.
5. Sift in cake flour & cocoa powder, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.

CHCC  (2)

Okay now, lets make the filling. we need:
125 ml milk
25 gr sugar
a pinch of salt
1 tbsp cornstach
1 egg yolk
50 gr dark cooking chocolate, shaved
25 gr whipped cream powder, beat with 50ml ice water (75ml whipped cream )

How To Make:
1. Mix well cornstach and egg yolk with whisker
2. In the saucepan, boil milk and sugar.
3. Add the egg yolk & cornstach, stir well. Remove from heat
4. Pour into cooking chocolate. stir well
5. Add beaten whipping cream.
6. Pipping some into the cupcake then spread some on top for decoration.

Chicken Nugget

After making kaki naga udang last saturday. on sunday, i decide to make some chicken nugget and freeze it. so when i need some bento for my lunch. i can simply fried it. Actually we can find chicken nugget easily at supermarket with various kind brand and type. but, i believe homemade is healthier than package one. because we can exactly know how fresh chicken meat we use to make this chicken nugget.

Chicken Nugget (2)

Taste of chicken nugget was really nice, . but, i think should add more breadcrumbs flourand carrot  inside will make chicken nugget more crunchy and doesnt taste only chicken meat. sure, i will update the recipe next time.

Chicken Nugget


500 gr ground chicken
1/2 carrot, shave roughly
1/2 onion, cut thinly
3 clove garlic
2 egg
2 tbsp cornstach ( tepung maizena / kanji )
1 1/2 tsp white pepper
1 tsp salt
1/2 tbsp sugar
1 tbsp light soy sauce ( kecap asin )
5 tbsp breadcrumbs flour ( tepung panir )

for the cover:
mix 2 beaten egg with 1tbsp water
some Breadcrumbs

How To Make:

1. Prepare a bowl , put all ingredients, stir well with a spatula.
2. Pour the batter into the pan.Steam the dough for 25-30 minutes until completely cooked. Undercooked dough will be soft and difficult to cut .
3. Cut the dough the shape you want.
Chicken nugget
4. Roll pieces of nuggets into beaten eggs, then coat the surface with breadcrumbs , tap a bit so breadcrumbs will paste nicely to the nugget.
5. Roll once more time nuggets to egg and breadcrumbs, in order to get more crispiest nugget.
6. Fry in hot oil over low heat , because breadcrumbs are easily burnt, fry until the surface becomes golden brown.
Chicken Nugget (3)

If you are going to freeze the nuggets in the freezer , it is not necessary to fry the nuggets, just coat with breadcrumbs, then put nuggets on a baking sheet. Don't stack it, put into the freezer until freeze well.
Chicken Nugget (1)
Afterthat store nugget in container. and chill in refrigerator. In this case,can be store for 1 months!