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.. ;)