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!

Wednesday, April 9, 2014

Nasi Lemak

Nasi lemak is one of favorite breakfast in Riau. Nasi lemak is rice that cook with coconut milk and serve with various kind of side dish. Last nite, my lil brothers asked my mom to make nasi lemak like he often eat when was at primary school. Today is national holiday, so we can enjoy this dish all day.. there were a lot of kind of nasi lemak depend on each area. The one my mom made is nasi lemak from Riau, the simple one i think only serve with egg, cashew meat, some anchovies-peanut-tempe, and cucumber. Another nasi lemak I've know is from medan that serve with more kind various side dish like fried chicken, vegie pickle, potato chips, and others.

Today i ask my mom for the recipe,but i cant got exactly measurement from her. she is traditional cook, cook by her experience, feeling and sense of taste. but she can make the best dish..

Nasi Lemak

600 gr rice
1 coconut, shave and squeezed to get the coconut milk or just can buy it from market
some water
some pandan leaf ( daun pandan )
a pinch of salt

How to make:
1. cook the rice and coconut milk with some water. put pandan leaf and salt. cook until water reduced
2. move to steamer. steam until well cook.

Egg in chili sauce
10 boiled egg
1/2 tbs dark soy sauce
6 clove garlic (2 for braised egg, 4 for chili sauce)
6 clove red onion ( bawang merah )
1/2 cup water
50 gr chili
3 tsp granulated sugar
1 tsp msg ( ajinomoto )
1 tsp salt

How To Make:
1. Braised boiled egg with water, soy sauce and garlic. put a pinch of salt. cook until the water dry.
2. Heat the saucepan, add oil, garlic and red onion. stir and cook until aromatic
3. add chili, some salt , msg and sugar. Stir and cook until aromatic.
4. Pour into braised egg.

Cashew Meat
300 gr pork, slice into 4x4cm
3 clove garliic, mashed
some salt and sugar
How To Make:
1. Mix well all ingredients
2. Grill the meat until well cook. Slice thinly


Side Dish
1 big cucumber, slice
50 gr anchovies
50 gr peanut
1 tempe ( indonesian fermented soya bean )
1 red onion
1 clove garlic
How To make:
1. Fries anchovies, peanut and tempe.
2. Put some oil in saucepan, add onion, garlic, sugar and salt. cook until aromatic and thickened
3. add the fried anchovies, peanut and tempe
4. cook until well combine

This all the  main dish and side dish of nasi lemak made from. you can see that all use simple ingredient but a lil bit more step to do. How To serve. Just combine what we want.
and this is mine. look delicious..


Tuesday, April 8, 2014

Chocolate Jam

For bread filling, i homemade this chocolate jam. it made from simple ingredients. easy to make


1 1/2 tbs margarin
50 ml chocolate milk
125 gr dark cooking chocolate, shaved

How to make:
1. Heat butter and milk untill almost boil..
2. Pour into the chocolate, stir until well combined.
3, let chill it in fridge for a while
4. Ready to use!

Chicken Baked Rice

For tonite dinner, i try to make chicken bake rice. inspired from mozaru that serve in Zenbu one of japanese restaurant that just open month ago. Mozaru that i try is fill with butter rice and dynamite sauce is taste a lil bit sweet and creamy. Last nite, i surfing and find some baked rice recipe. the one i need is japanese style which like Zenbu one. But, couldn't find it. So i decide to try chicken baked recipe from happyhomebaking blog and modified into small portion - one portion only.   I have made some mistake on this experiment, i divide the bake rice into two bowl half-half. so some over-baked mozzarella cheese show around the bowl, make the appearance look so messy.  for the taste not bad but not sweet as zenbu' mozaru. mine is a lil bit creamy and taste like fried rice...

surely, i will try it next time and put some sugar for make it a lil bit sweet. Okay, here is the recipe that i make a little bit modified, add some leftover carrot and onion, divide into one portion only. oh, and change heavy cream to full cream milk because i dont have it at home. For more creamy, better use heavy cream than full cream milk.

Chicken Baked Rice

1/2 chicken thigh ( paha ayam )
25 g fresh mushrooms, sliced thickly (jamur champignon)
1 clove minced garlic (bawang putih)
1/2 onion
1/2 carrot
1/4 cup UHT milk
1/8 cup chicken stock
1/4 tsp salt (adjust according to taste)
some black pepper
some grated mozzarella cheese

How to make:
1. Bring 1/4 cup of water to the boil, put in the chicken thigh and boil till the chicken is almost cooked. Let cool and shred the chicken into bite sizes. Reserve half cup of the chicken stock.
2.  Heat up a deep pan, with some cooking oil (or butter) stir fry minced garlic, onion, carrot and mushrooms. Add in the shredded chicken meat. Add pepper and salt to taste. Continute to stir fry till the mushrooms become soft.
3.  Add in the cream, stir well. Add in the chicken stock and bring to a boil.
4.  Add in the cooked rice. Stir and let it cook for a few mins or until the sauce is almost fully absorbed by the rice.
5. Place rice into a heatproof baking dish. Cover top with grated cheese.

6. Bake in a pre-heated oven at 200 degC, till the cheese turns golden brown. Serve immediately.

Kaki Naga Udang Ayam

Last Saturday night, i cook dinner for my family.. i try new recipe that i never eat the food before. such a great challenge for me. Kaki Naga udang ayam ( sorry, i dont know what it english name ) just like nugget. I think it call kaki naga ( lion leg ) because we stick chopstick or ice cream stick in the meat, so we can hold the stick while we eat just like drumstick too.  it is made from mince chicken meat and prawn. Quite a simple dish, we just need to process all the ingredients in food processor, steam and fries it. if  dont have food processor just use knife cut it into really small pieces and mix well with hand. This is kind of dish that we can make in large sum and frozen in the freezer. Taste good, not fishy and crunchy.


Kaki Naga Udang Ayam

Source: Just Try and Taste
250 gram chicken breast , choose fillet one - cut into small pieces ( fillet dada ayam )
5 clove garlic ( bawang putih )
250 gram shrimp ( udang )
1 egg
3 tbs all purpose flour
1/2 onion
1/2 tsp white pepper
1/2 tsp salt
1 tsp mushroom stock
1/2 tsp oyster sauce
1 tsp granulated sugar

for coating:
2 beaten egg
bread crumb,

bamboo chopstick, chop into 3.

How To Make:
1. Prepare food processor or blender , put garlic and chicken fillets . Process until smooth.
2. Add others ingredients , and process until well blended into a thick dough .
3. Prepare a steamer , dust the steamer's strainer surface with some cooking oil and heat the water to boiling.
4. Dust your hand with some cooking oil. Take a tablespoon of dough , rounded oval shape . Prick dough with a piece of chopsticks. Do it until the dough runs out .
5. Steam for 25 minute  or until well cook. remove from steamer and let it cool.
6. Dip the 'dragon leg' in beaten eggs, roll bread crumbs. Dip it again in beaten egg and roll in bread crumbs.
7. fries 'dragon leg' using low heat until golden brown

From this recipe will make about 15-20 'dragon leg' .. For me, make into small pieces is more delicious.
if you want to freeze it. after cool down from steamer, just keep it in freezer. when we want to eat it. just start from step number 6.


Bread with Trussel topping first post.

I've been silent reader to various food blog since some time ago. Really inspiring and motivating me for try cooking and baking also learn some food photography.. okay, this weekend i try to bake my first bread. after browsing many recipe from many blog. i decide to make simple one from this blog.   Bread with trussel topping and fill with strawberry jam i bought from supermarket and another chocolate jam that i homemade. For homemade chocolate jam recipe click here.

Quite satisfied with my first attempt to make this bread, the bread come out soft but a lil bit dry. but my mom said not so smooth, maybe i need to knead the dough more.

Bread with trussel  (1)

Bread with Trussel Topping


Trussel topping :
20 gr butter ( mentega )
20 gr castors sugar ( gula halus )
30 gr all purpose flour (tepung terigu protein sedang)

Bread :
200 gr bread flour  (tepung terigu protein tinggi)
50 gr all purpose flour
1 egg
70 gr butter
70 gr granulated sugar ( gula pasir )
100 ml milk ( susu UHT cair )
1 tbs milk powder ( susu bubuk )
1 tbs dry yeast (ragi instan)

How to Make:

1. Add all trussel ingredients in a small bowl, mix with your fingertips until granulated. Put aside.
2. Combine flour, yeast, milk powder and sugar. Mix well with whisker
3. Add eggs, butter and milk. Knead until the dough becomes smooth (not sticky when you touch).
4. Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size ( 45 minutes )
5. Take the dough out of the bowl, deflate by touch it lightly. Divide the dough into 30 grams each. i make about 18 - 20. and rest them to rise again about 20 minutes
6. Using a rolling pin to roll the dough into rectangle shape. Put jam in middle then roll up. cut bread surface with 45 degrees.
7. Preheat the oven to 180°C. Let the dough rise until almost double in size, brush with egg wash. Bake for 15 minutes then reduce the temperature to 160°C and bake for 5 minutes more or until the bread are golden brown.