Fresh Peach and Plum Tart

FREE photo hosting by Pramesti Network UploadFREE photo hosting by Pramesti Network UploadFREE photo hosting by Pramesti Network Upload

For the crust:
1 cup pastry flour, whole wheat or white flour
1 cup almonds slivered or sliced, lightly toasted in a pan for about 8 minutes, or in the oven under 350 F, about 15 minutes
3 tablespoons brown sugar, light packed
1/4 teaspoon salt
2 tablespoons butter, unsalted cold, cut into small pieces
2 tablespoons canola oil or light olive oil
2 tablespoons water iced, or as needed
For the filling:
1 1/2 pounds peaches evenly sliced, about 1/4- inch to 1/2-inch thick
1 pound plums evenly sliced, about 1/4-inch to 1/2-inch thick
1/2 cup apricot preserves (jam) divided
2 tablespoons turbinado sugar or brown sugar,for sprinking

For the crust:

Coat a 11-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.

Add toasted almonds into food processor, pulse until finely ground.

Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.

Add butter and oil, pulse until incorporated.

Add ice water and pulse until the dough almost forms.

Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.

Use a fork to pierce bottom of tart.

Put crust into freezer, freeze about 15 minutes.

Preheat oven to 400 degrees F.

Bake crust until set and the edges are beginning to brown, about 15 minutes.

Let cool on wire rack for about 15 minutes.

For the filling:

Spread half of the apricot jam evenly over the bottom.

Arrange peach and plum slices neatly over tart, whatever way you prefer.

Brush with remaining apricot jam mixed with about 1 tablespoon of water.

Sprinkle sugar on top.

Put in the oven, bake for 20 to 25 minutes.

If the edges turn into too brown, half way through the baking, use foil paper to wrap the edges to prevent from burning.

Transfer onto a wire rack, let cool completely.


Cinnamon Swirled Pumpkin Bread

FREE photo hosting by Pramesti Network UploadFREE photo hosting by Pramesti Network UploadFREE photo hosting by Pramesti Network Upload

2 cups whole wheat flour
2 cups flour, all-purpose or up to 2 1/2 cups
1 cup oats, quick cooking or rolled
1/4 cup brown sugar packed, or up to 1/3 cup
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/4 teaspoons yeast, active dry 1 package
1/2 cup water warm, up to 3/4 cup
2/3 cup pumpkin (canned) or homemade pureed pumpkin
3 tablespoons apple sauce
3 tablespoons walnut oil or canola oil, or olive oil, or grape seed oil
1 large egg
1/2 cup walnuts chopped
1/2 cup chocolate chips (semi-sweet) or chopped dried fruits
3 tablespoons butter, unsalted melted
1/4 cup brown sugar packed
1/2 tablespoon cinnamon, ground

-In a large mixing bowl with an electric mixer, mix together whole wheat flour, 1 cup all-purpose flour, oats, brown sugar, pumpkin pie spice, salt and yeast.
-Pour in the warm water, pumpkin, applesauce and oil, beat until blended.
-Beat in the egg until smooth.
-Switch to the dough kneading hook.
-Add enough remaining all-purpose flour, knead at the lowest speed to form a smooth and elastic dough, about 5 minutes.
-Add the chocolate chips and walnuts, using your hand knead them into the dough, and the dough will feel a little bit chunky, which is fine.
-Coat the bowl with cooking spray, turning once to coat the top.
-Cover with a plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour.
-Punch dough down. Place onto a lightly floured surface.
-Roll the dough into an 18-inch x 9-inch rectangle.
-Brush with melted butter.
-Mix together the brown sugar and cinnamon in a small bowl, sprinkle evenly over dough.
-Roll up the dough from a short side, pinch seam to seal.
-Place the seam side down in 9 by 5-inch loaf pan greased with butter.
-Cover and allow to rise until doubled in volume again, 30 to 50 minutes, depending on how warm the place is.
-Preheat the oven to 350 degrees F at the end of second rising.
-Bake the bread until golden brown, about 50 to 60 minutes.
-Let cool in the pan on a wire rack for 10 minutes.
-Remove from the pan and cool completely on the rack.
-Slice into even slices, you can put the slices into zip-lock bags and freeze them.


Fish Tacos

FREE photo hosting by Pramesti Network Upload


* Marinade
* 1/4 cup extra virgin olive oil
* 2 tablespoons distilled white vinegar
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1 1/2 teaspoons honey
* 2 cloves garlic, minced
* 1/2 teaspoon cumin
* 1/2 teaspoon chili powder
* 1 teaspoon seafood seasoning, such as Old Bay™
* 1/2 teaspoon ground black pepper
* 1 teaspoon hot pepper sauce, or to taste
* 1 pound tilapia fillets, cut into chunks
* Dressing
* 1 (8 ounce) container light sour cream
* 1/2 cup adobo sauce from chipotle peppers
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1/4 teaspoon cumin
* 1/4 teaspoon chili powder
* 1/2 teaspoon seafood seasoning, such as Old Bay™
* salt and pepper to taste
* Toppings
* 1 (10 ounce) package tortillas
* 3 ripe tomatoes, seeded and diced
* 1 bunch cilantro, chopped
* 1 small head cabbage, cored and shredded
* 2 limes, cut in wedges


1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

source : allrecipes.com

How to Make Scrambled Eggs

FREE photo hosting by Pramesti Network Upload

The secret to making moist, fluffy scrambled eggs is all in the scrambling.

You'll need low, gentle heat and patience to make perfect scrambled eggs.

1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.

Plan on using three eggs per person for a good-sized serving. If you're counting calories, you can substitute egg whites for one or two of the whole eggs.

* Scrambled Egg Recipes

2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.

3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.

4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.

5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.

6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.

7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.

8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.

9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.

10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.

11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.

12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast in the toaster and grab a pair of plates.

13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.

FREE photo hosting by Pramesti Network UploadFREE photo hosting by Pramesti Network Upload


Making a Lattice-Top Pie Crust

FREE photo hosting by Pramesti Network Upload

Making a lattice top is not a complicated process. And the woven design is a great way to dress up fruit pies, quiches, pastries, and tarts.

First, prepare your dough: it should be chilled at least half an hour before you begin rolling it out and making your lattice.

1. For best results, roll out the bottom crust and line your pie plate. Then roll out the top crust into a flat circle. Chill both halves of the pie dough before filling and baking to prevent shrinkage.

* On a lightly floured surface, roll reserved dough out to a ¼-inch thickness.
* Roll it in a circle, as though preparing a double-crusted pie. Transfer the dough to a small cutting board, baking sheet, or other rimless pan that will fit in your refrigerator.

2. Carefully cut the dough into strips approximately ¾-inch wide. You can use a sharp knife, pizza cutter, or scallop-edged pastry wheel. If you're worried about cutting straight, use a ruler as a guide.

3. Cover the pastry strips with plastic wrap and place the pan of dough in the refrigerator to relax while you prepare the pie filling and transfer it to the pastry-lined pie plate.

4. When you're ready to weave, moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first two in an X in the center of the pie. You can arrange them at 90 degree angles or at a sharper 45-degree angle. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. If you're having trouble removing the dough from the cutting board or pan, roll the strips up like a rug and unroll them onto the pie. Press the ends of the strips firmly to the lip of the pie and trim away any excess dough with kitchen shears or a paring knife.

5. The amount of filling left to peek through the lattice is entirely a matter of style: thin strips of dough make a more elegant lattice, while a few wide strips give the pie a more rustic look. You can even twist the strips of dough as you form the lattice, so they look like festive paper streamers.

6. Once the pie has been covered with the lattice, brush the top with egg wash (an egg beaten with a tablespoon of water or milk) or milk for a brown, shiny crust. Dust the top with cinnamon-sugar, if desired.

FREE photo hosting by Pramesti Network Upload

source : allrecipes.com


Sambal Pecak Lele

FREE photo hosting by Pramesti Network Upload
Bahan yang dihaluskan:

* 10 buah cabai merah, bakar
* 2 siung bawang putih
* 2 cm kencur
* 8 buah kemiri
* 2 sdt gula jawa
* 500 cc santan kental

Cara Membuat:

* Masak bumbu yang dihaluskan dengan santan kental, aduk perlahan, jangan sampai santan pecah. Angkat, tuang di piring hidang atau di cobek datar, masukkan lele bakar sambil ditekan tekan

Sambal Oncom

FREE photo hosting by Pramesti Network Upload


* 1/2 butir kelapa, bakar(a)
* 1 buah oncom, ± 10x10 cm, iris tipis-tipis, bakar(b)

Bumbu dihaluskan:

* 10 buah cabai merah, bakar
* 4 buah cabai rawit, bakar
* 4 siung bawang putih, bakar
* 1 sdt terasi, bakar
* 1 cm kencur
* 1 cm jahe
* 1 sdt garam
* 3 sdt gula jawa


1. kelapa dibuang batoknya, biarkan kulit arinya yang coklat. Belah dua, bakar dengan api langsung, bolak-balik hingga hangus, coklat kehitaman
2. Oncom bisa dipanggang di oven atau sangrai di wajan yang ditutup, dengan menggunakan api kecil

Cara Membuat:

* Campurkan bumbu yang sudah dihaluskan dengan oncom dan kelapa parut. Aduk hingga rata
* Hidangkan sambal dengan lontong atau ketupat

Sorbet Semangka

FREE photo hosting by Pramesti Network Upload

* 300 gr buah semangka tanpa biji
* 3 buah jeruk sunkist, ambil airnya
* 150 cc sirup yang rasanya asam segar
* 1 gelas besar es yang sudah diserut

Cara membuat:

1. Masukkan semangka yang sudah dipotong ke dalam blender
2. Masukkan pula air jeruk dan sirup. blender sampai halus
3. Tambahkan es serut. aduk rata
4. Tuangkan ke dalam wadah plastik dan masukkan ke dalam freezer
5. Setelah agak mengeras, aduk dengan sendok. masukkan kembali ke dalam freezer. lakukan beberapa kali sampai menjadi butiran halus seperti eskrim
6. Hidangkan dalam wadah serasi, hiasi tepinya dengan irisan sunkist

Es Pisang Ijo

FREE photo hosting by Pramesti Network Upload
Bahan-bahan :

* 100 gram tepung beras
* 1/2 l air
* 200 ml air daun suji
* 2 tetes pewarna hijau
* 350 gram tepung beras
* 6 buah pisang raja matang
* garam secukupnya
* es serut
* sirup merah atau sirup cocopandan
* susu kental manis

Bahan Saus :

* 1 l santan kental
* 100 gram tepung terigu
* 150 gram gula pasir
* 4 lembar daun pandan
* garam secukupnya

Cara Membuat :

1. Aduk tepung beras, garam, air, air daun suji, pewarna hijau sampai rata kemudian direbus sambil diaduk hingga mendidih, angkat.
2. Tambahkan tepung beras, aduk rata lagi.Aduk sampai kalis (tidak lengket). Tipiskan adonan, balutkan pada pisang hingga tertutup.
3. Kukus pisang selama 20 menit. Angkat dan sisihkan.
4. Rebus bahan saus sampai mendidih, angkat lalu dinginkan.
5. Potong-potong pisang hijau, tuangkan saus, es serut, dan sirup merah. Sajikan.


Pempek Palembang

Pempek or Mpek-mpek is a delicacy from Palembang, South Sumatra. It is made of fish and sago flours and served together with a dark, rich sauce called cuko. Cuko is made from brown sugar, chilli pepper, garlic, vinegar, and salt to boiling water.

There are many varieties of Pempek. The most famous one is the Pempek Kapal Selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the Pempek dough and then deep-fried. This type pempek contains of high vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. As a local staple, Pempek can be commonly found on every street in Palembang

According to some stories, Pempek had been already in Palembang since 16th century when Chinese traveller came to the region. Around 1617 there was an Apek (Chinese slang for an old man) who lived near Musi river. He noticed an abundance of fish caught by the local fishermen. During that period, most of the people simply just fried and grilled their fish. The old Chinese Man then tried other alternative by adding fish meat with sago flour and other spices, which he then sold around the village on his bicycle. The people referred to this old man as 'pek-apek'. The food is known today as Empek-empek or Pempek.

Due the lack of some ingredients, I finally successfully made by myself. I substituted sago flour with tapioca and for the cuko, instead of using vinegar I used tamarind for having a sour taste.


Fish Cake
- 250 gram flesh of Spanish mackerels, grinded
- 5 tablespoons ice water
- 100 g tapioca flour or sago flour
- 20 g plain flour
- 1 teaspoon salt

Soup (Cuko)
- 125 g palm sugar
- 1 cloves of garlic, crushed/smashed
- 2 bird's eyes chillies cut thinly
- 1/2 teaspoon salt
- 1 tablespoons of tamarind (depend how sour you want the soup is)
- 250 ml water

Additional Ingredients
- Cucumber
- Egg noodle, cooked
- Grinded dried shrimp (ebi) - optional

1. Grind the fish fillet. Then add ice water and salt. Mix them well.
2. Then gradually add all the flours into the fish mixture until it doesn't stick anymore and you can easily shape it. Then shape pempek as you wish (usually long and round). Then deep fry and set aside.
3. Make the soup (cuko): boil the water with tamarind and palm sugar until sugar is dissolved. Filter, and then add the garlic, chillies and salt. Continue cooking for 3-5 minutes.
4. Serving: place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup. Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).

source : tasty-indonesian-food.com

Grilled Fish Sambal Dabu-dabu (Ikan Bakar Sambal Dabu-dabu)

Grilled fish or Ikan bakar is very popular in Indonesia, especially in Sulawesi and Maluku where most of the people work as the seaman/fisherman. Ikan bakar sambal dabu-dabu is a speciality from Gorontalo (Nothern Sulawesi), which is grilled fish served with special chillies salad called 'sambal dabu-dabu'


- 1 medium fish (you can use any fish like seabass or ikan kakap, indian mackarel or ikan tude, Silver/White Pomfrets or ikan Bawal)

For Marinate

* 1st marinate :
- 3 tablespoons lime juice
- 1 teaspoon salt

** 2nd marinate :
- 4 garlics
- 4 candlenuts, pan-broil
- 2 teaspoons turmeric
- 1/2 cube chicken bouillon
- 1/2 teaspoon popper powder
- salt to taste
- 2 tablespoons olive oil

For sambal dabu-dabu (chillies salad)
- 2 big red chillies
- 3 or more small chillies (cabe rawit)
- 4-5 small tomatoes
- 3 shallots
- lime juice
- pinch of salt
- 4 leafs fresh lime basil (daun kemangi) - optional;

1. Marinate the fish with 1st marinate. Leave it for 30 minutes.
2. After 30 minutes, clean the fish with water so it won't be too sour.
3. Blend all the ingredients to make paste, then marinate the fish with it. Leave the fish for 1 hour or so ... the more the better.
4. Grill the fish in the oven or charcoal.
5. For sambal dabu: thinly cut the chillies, shallots, and tomatoes thinny. Put them in a bowl, then add salt, lime juice and olive oil.
6. Serving suggestion : pour the sambal dabu over the grilled fish, and serve with steamed rice.


Classic Chocolate Cake

Ingredients (serves 8)

* 1 1/3 cups (200g) plain flour
* 2 tbs cocoa
* 1 tsp baking powder
* 1/2 tsp bicarbonate of soda
* 200g good-quality dark chocolate, chopped
* 225g unsalted butter, softened, chopped
* 1 cup (220g) caster sugar
* 1 tsp vanilla extract
* 4 eggs
* 1/2 cup (125ml) milk
* Chocolate ganache icing and chocolate curls, to decorate


1.Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
2.Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
3.Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
4.Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
5.Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
6.To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
7.To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
8.To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.


*It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
*To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
*Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
*Soft-centred chocolate puddings: Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar. Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
*Choc-macadamia ice cream layer cake: Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces. Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges. Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
*Chocolate & hazelnut petits fours: Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside. To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly. You should have a thin, glossy icing - add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.

source : taste.com.au

Eggless Sponge Cake

1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence


1. Sieve the flour, baking powder and soda bi-carbb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300 degree f) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.

source : tarladalal.com

Devil's Food Cake

2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-purpose flour
7 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup boiling water
1 cup sour cream

Ingredients for frosting
3 cups (660 g) white sugar
1 cup water
¼ teaspoon cream of tartar (optional)
4 egg whites
1 pinch salt
1 teaspoon vanilla extract

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins.
2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.
4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.
5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool.
7. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife.
8. For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting.
9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.


1. You may add one teaspoon of ground cinnamon to the cake mixture for a hint of spice.
2. Instead of white frosting you may use either whipped cream or chocolate frosting (made with chocolate, syrup, butter and coffee; double recipe).

source : cacaoweb.net


Rice Pudding


2 ½ cup of milk.
½ cup of long grain rice.
1/3 cup of sugar.
1/3 cup of raisins or dried cranberries.
1 teaspoon of vanilla extract.
½ teaspoon of salt.
Light cream (optional).


In a heavy saucepan, combine the milk, long grain rice, sugar, raisins (or cranberries), vanilla extract and salt.

Bring to a boil, then reduce heat and cook, covered, over very low heat until the rice is tender and milk is absorbed (about 45 minutes), stirring frequently.

source : puddingrecipes.net

Sambal Goreng Petai

pict by : dewiyuhana.wordpress.com

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.


* Remove the yoke of the eggs (use just the whites) Skin petai
* Slice shallots, brown a little bit.
* Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
* Form small balls.
* Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
* Cut into cube sized pieces
* Grind chili, garlic, and add sugar
* Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
* Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
* Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
* et simmer for another 3 minute.


Ingredients: 1 chicken, 250 gr of bread flour, 40 gr of sagu, 80 gr of onion, 8 pieces of shallots, 1 egg, salt and pepper.


* Remove bones from the chicken, cut very thinly
* Cut onion into very small pieces
* Grind shallots
* Evenly mix all the above with bread flour
* Add salt and pepper
* Make mix into small discs about 2-2.5 inch in diameter
* Heat oil on a pan
* Put each disc and fry until dark golden

Opor Solo

Ingredients :
1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.

instructions :
* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

search blog