International Recipes

Fresh Peach and Plum Tart

2011-09-09T11:45:00.003+07:00

Ingredients
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
Directions

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.

Serve.

Cinnamon Swirled Pumpkin Bread

2011-09-09T11:18:00.002+07:00

Ingredients
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
Filling:
3 tablespoons butter, unsalted melted
1/4 cup brown sugar packed
1/2 tablespoon cinnamon, ground

Directions
-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

2011-09-08T17:21:00.000+07:00

Ingredients

* 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

Directions

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

2011-09-08T17:15:00.001+07:00

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.

allrecipes.com

Making a Lattice-Top Pie Crust

2011-09-08T17:10:00.001+07:00

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.

source : allrecipes.com

Sambal Pecak Lele

2011-08-05T22:18:00.001+07:00

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

2011-08-05T22:15:00.000+07:00

Bahan:

* 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

Catatan:

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

2011-08-05T22:05:00.001+07:00

Bahan-bahan:

* 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

2011-08-05T21:44:00.001+07:00

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

2011-06-27T12:07:00.001+07:00

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.

Ingredients

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

Directions
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)

2011-06-27T12:03:00.004+07:00

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'

Ingredients

- 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;

Directions
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.

tasty-indonesian-food.com

Classic Chocolate Cake

2011-06-27T11:54:00.003+07:00

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

Method

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.

Notes

*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.
*Variations
*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

2011-06-27T11:48:00.002+07:00

Ingredients
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

Method

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

2011-06-27T11:38:00.001+07:00

Ingredients
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
Method

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.

Variations

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

2011-06-22T15:33:00.002+07:00

Ingredients:

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).

Directions:

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

2011-06-22T15:25:00.002+07:00

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.

Direction:

* 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.

Perkedel

2011-06-22T15:23:00.002+07:00

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.

Direction:

* 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

2011-06-22T15:20:00.002+07:00

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

How can make noodles?

2010-02-09T17:25:00.002+07:00

How can you make noodles?

Noodles are a basic staple of Asian and European cuisines. Chinese noodles may be boiled in soups, stir-fried as chow foon, or deep fried into crunchy strips for chow mein and other dishes. Italian cooking is renowned for noodles such as spaghetti, fettuccine, linguine, and capellini among many other shapes of pasta like lasagna, ravioli, rotini, gemelli, and mostaccioli. Japanese noodle varieties include ramen, soba, somen, hiyamugi, kishimen, and udon. Noodles are a favorite food throughout the world because of their simplicity, versatility, organoleptic appeal, and satiety.
Hand-cut Pasta
Cutting pasta by hand

Noodles consist basically of flour and water.

Ingredients:

* 2 cups flour
* 1/2 cup water

Egg noodles are made by using two eggs plus enough water to make 1/2 cup instead of the plain water.

A stiff dough is prepared from flour and water. Knead the dough thoroughly, cover with plastic, and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and makes the dough more pliable and easier to handle. Flatten the dough with a rolling pin and make a sheet 1mm thick (the thickness of a U.S. penny). Dust with flour to prevent sticking, as necessary. Roll the sheet into a log, and cut slices of the width desired for the noodles. A pasta machine, such as the one illustrated here, can be used to roll and cut the dough evenly. When using this type of pasta machine, the dough must not be too wet, otherwise it will stick in the machine. Once you have rolled the sheets, it may be necessary to let them air dry for about 10 minutes to be able to cut them properly. The drying time will vary depending on the humidity of the air and the amount of moisture in the dough. If the dough is too moist, the noodles will tend to clump together. The noodles may be air dried by draping them on plastic coat hangers for several hours, or they may be refrigerated for use at a later time.
Rolling pasta Cutting pasta
Drying Noodles Striped multicolor pasta

Flour for noodles and pasta
Italians like their pasta "al dente", which is slightly chewy rather than pasty. Good quality Italian pasta is made from semolina flour that is ground from the hard durum winter wheat berry. The firmness of the pasta made from semolina is due to the high level of gluten protein in the flour, approximately 13 percent, and the fact that semolina is coarsely ground, rather than finely ground. Although good noodles can be made with bread flour or unbleached white flour, they are not as chewy as the noodles made from semolina.

Pasta of different colors may be obtained by adding pureed colorful vegetables to the dough. Spinach produces a green pasta. Beets produce a red pasta. Additional flour may be needed to compensate for the water content of the vegetables. Click here for multi-color pasta and striped pasta recipes.

Japanese soba noodles are made from wheat and buckwheat flour, whereas hiyamugi, kishimen, and udon noodles are made from high-gluten wheat flour (udon ko) similar to bread flour. Asian cooking uses several types of semi-transparent noodles with a high starch content. Rice vermicelli, also known as rice noodles or rice sticks, are thin noodles made from rice flour. Cellophane noodles or bean threads are usually made from mung bean starch.

The Extrusion Method
Pasta can also be made by extrusion, which consists of forcing the dough through dies with holes of various shapes. Most commercial pasta is made by this method. Extrusion machines produce a continuous stream of pasta that must be cut off to the desired length as the pasta shape emerges from the machine. Machines such as a stand mixer with the Food Grinder Attachment can be converted to extrude pasta at home with Pasta Maker Plates. The dough for extruders has to be slightly softer than the dough for the roller machines to decrease the pressure needed to produce the pasta and keep the machine from overheating. The KitchenAid Stand Mixer also has a Pasta Roller Attachment.
Pasta Extrusion Dies
Extrusion dies and pasta shapes
spaetzle noodles

Spätzle or spaetzle are egg noodles of soft texture made by extrusion. Spaetzle are found in the cuisine of Germany and regions of neighboring Austria and Switzerland. This type of pasta is also called Spätzli or Chnöpfli in Switzerland. A typical recipe consists of 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon ground pepper, 1/2 teaspoon ground nutmeg, 2 large eggs, 1/4 cup milk, and 3 tablespoons unsalted butter.

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Pour the egg-milk mixture in the center of the dry ingredients and combine well. The dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, place a spaetzle maker or a colander with large holes over the boiling water and push the dough through the holes with a spatula or spoon. Do this in batches, and cook for 3 to 4 minutes or until the spaetzle float to the surface. Stir gently to prevent sticking. Rinse the cooked spaetzle in cool water. Melt the butter in a large skillet over medium heat, add the spaetzle and toss until it is coated with butter. Serve, and sprinkle with chopped chives or grated cheese.
dao xiao mian hand-sliced noodles
dao xiao mian
hand-sliced noodles
[See Video]

Chinese Noodles
A bowl containing 4,000-year old millet noodles was found in a Chinese archeological site. The Chinese have a long history of making noodles using several techniques. One of them is to dip a chopstick into a batter of flour and water. The batter has to be thick enough to adhere to the chopstick, but light enough to come off when the chopstick is flicked unto a pot of boiling water. The noodles formed by this technique are not uniform in size or shape. Similarly, knife-shaved noodles (dao xiao mian 刀削面), also known as hand-sliced noodles, are made by shaping a two-kilogram piece of dough into a log, and shaving off strips of dough using quick slicing motions with a sharp cleaver into a pot of boiling water.

The Chinese also make hand-pulled noodles (la mian 拉面) using a flexible dough that can be stretched easily. This is done by increasing the amount of water in the dough (approximately 1 cup of water for every 2 cups of flour). Cover the dough with plastic and allow it to rest at room temperature for at least 60 minutes to relax the gluten. The dough is placed on a countertop covered with plenty of flour and stretched until it looks like a long, thick rope. The rope of dough is folded in half, twisted, and stretched back to its original length approximately ten times. The twisting is done by holding one end of the rope in each hand while the center hangs down under the force of gravity and flinging one side against the other in a circular motion. The rope is twisted first to the right, stretched, floured by rolling on the countertop, and then twisted to the left, stretched, and floured again. This process creates a structure of soft dough fibers surrounded by dry flour that is necessary for being able to pull the noodles. Next, the noodles are made by pulling the dough, resting it briefly on the floured countertop, grabbing the two ends with the left hand, while holding the middle with the right hand. This process is repeated until the noodles are of the appropriate thickness. Each time, the number of noodles doubles.
Twisting the dough La Mian pulling the noodles
Twisting the dough rope and pulling the noodles.

This video shows chef Kin Jing Mark making Chinese hand-pulled noodles. He held the Guinness World Record as the fastest human noodle maker for several consecutive years. His last record was set in 1993 on NBC's afternoon talk show, Vicki, when he stretched out 4,096 strings of Chinese noodles by hand in 41.34 seconds.

The TV show Glutton for Punishment from the Food Network had an episode in 2007 where the show host Bob Blumer had to master the art of making hand-pulled noodles in one week. One of the challenges that he had to overcome was that nobody would give him a recipe for the dough. After a lot of sleuthing, he saw a noodle chef preparing the dough and came up with a recipe consisting of pastry flour, all-purpose flour, baking soda and water. Pastry flour has 10-11.5% protein whereas all-purpose flour has 11-13% protein. A mixture of these two flours is lower in protein (gluten) than all-purpose flour and will make a dough that is easier to stretch. In addition, the baking soda (sodium bicarbonate, NaHCO3) increases the alkalinity of the dough. The alkalinity weakens the flour proteins, improves moisture retention by hydrating the starches, and produces a more pliable dough that facilitates pulling the noodles.

Traditional Chinese noodle recipes used "Kansui" or alkaline water from wells in the preparation of the dough. Modern formulations use kansui powder, containing sodium and potassium carbonates, dissolved in water. A published commercial recipe for Chinese noodles describes dough made from hard wheat flour with 45% added water and 1% kansui powder consisting of 55% sodium carbonate (Na2CO3), 35% potassium carbonate (K2CO3), and 10% sodium biphosphate dodecahydrate (NaHPO3.12H2O).[1] Japanese ramen noodles are a variation of Chinese-style noodles made with kansui.

The following recipe was documented to work well for pulled noodles.[2] Measure the ingredients carefully using a digital scale. Mix the dry ingredients, and stir in the water and the vegetable oil. Once the dough has formed, put the dough on a flat table and knead it with your hands. The dough has to be kneaded and stretched until the gluten structure breaks down and no lumps are visible when the dough is stretched. This requires about 20 minutes. A stand mixer set at medium speed can do the job in about 15 minutes. The amount of flour and water may need to be adjusted to get the proper consistency. The dough is ready for pulling when it feels like clay, and it does not tear when you try to stretch it. Pulling noodles is definitely an art that requires lots of practice!

Luke Rymarz's Recipe for Hand-Pulled Noodles

* 156 grams cake flour
* 25 grams all purpose flour
* 110 grams warm water
* 2 grams salt
* 1 gram baking soda
* 6 grams vegetable oil

To cook the noodles, drop them into boiling water and boil for approximately 10 minutes. Pasta should be cooked in plenty of water. Add the pasta only when the water is boiling vigorously, and stir immediately. Different shapes and kinds of pasta take different times to cook, generally in the range of 2 to 13 minutes. Toward the end of the cooking time, test the pasta to make sure that it is firm and chewy, but not hard or doughy (undercooked) or mushy (overcooked). Drain the noodles using a colander and serve them topped with your favorite spaghetti sauce, beef Stroganoff, or chicken cacciatore. You can also make noodle soup by adding the boiled noodles to a well-seasoned chicken soup.
noodle soup
Noodle soup with chicken, baby bok choi, and green onions

You don't have to go to China to see how hand-pulled noodles are made. Come to the corner of 6th street and H street in Washington, D.C. The Chinatown Express restaurant has a store-front window where you can see the chef pulling noodles for lunch and supper. You may order the noodles stir-fried with your choice of meat, seafood, or vegetables, or in a soup with a variety of garnishes.

Sweet Coconut Rice Balls (Klepon)

2010-01-21T15:52:00.004+07:00

Ingredients:
* 1½ cups glutinous powder
* ¾ cup lukewarm water
* 2-3 drops green food coloring
* 8 tsp. grated Java dark brown sugar
* 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Instructions:
* Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
* Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
* Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
* Prepare a pot half filled with water and bring it to a boil.
* Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
* Serve at room temperature.

Makes 30 rice balls.

Parsley Rice

Steamed Sponge Cake (Bolu Kukus)

2010-01-21T15:43:00.003+07:00

Ingredients:
* 5 egg yolks
* 4 egg white
* 250 gram granulated sugar
* 300 gram flour
* ½ tsp baking soda
* 175 cc soda water (Sprite/7Up)
* ½ tsp vanilla
* 1 Tbs cocoa for coloring

Instructions:
* Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
* Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
* Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
* Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.

For 20 tin cup cakes

Golden Sponge Cake

Peanut Chips (Rempeyek Kacang)

2010-01-21T15:31:00.003+07:00

Ingredients:
* 150 gram rice flour
* 475 cc thin coconut milk from ¼ half aged coconut
* 4 cloves garlic, finely chopped
* 1 Tbs. dry roasted coriander seeds
* 1level tsp. salt
* 2 lime leaves
* 300 gram peanuts, choose the dry ones
* 600 cc oil for frying

Instructions:
* Grind garlic, coriander, salt and lime leaves together.
* Mix flour, coconut milk, ground ingredients. Stir well.
* Prepare a small pan, add a soup ladle half full of oil and heat it over a medium flame.
* Take one soup ladle full of dough and one Tbs. of peanuts and put it into the pan. Press to make a flat round form. Fry until brownish. Remove and drain. Repeat until all dough is used.

Garlic Chips

Deep Fried Beef and Vegetables Wrap (Martabak Telor)

2010-01-21T15:25:00.003+07:00

Filling Ingredients:
* 8 Tbs. oil
* 4 cloves garlic, peeled and sliced
* 1½ lbs. minced or ground beef
* 2 medium-sized shallots, minced
* 1 medium-sized onion, halved and sliced
* 2 Tbs. chopped Chinese celery leaves
* 1 Tbs. curry powder
* 4 eggs
* 1 stalk green onion, finely sliced
* Salt and white pepper to taste

Dough Ingredients:
* 2 cups white flour (unbleached preferred)
* 3 Tbs. oil
* ¾ cup water
* Pinch of salt

Instructions:
* Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
* While dough is resting, make the filling. Hear oil and sauté garlic and shallots for a few seconds. Add ground beef and stir fry over medium high heat until the meat changes color. Add onion and celery leaves and continue stir frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
* To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
* Heat a large heavy frying pan or griddle with 2 Tbs. oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
* Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.

Makes 4 martabak.

Fried Beef Gravy

Indonesian Chicken Soup (Soto Ayam)

2010-01-21T15:17:00.003+07:00

Ingredients:
* 1 whole chicken
* 5 stalks green onions, finely sliced
* 2 Tbs. sweet soy sauce
* 1 tsp. vinegar
* vegetable oil
* 100 gram flour
* 150 ml water
* 200 gram beansprouts
* 150 gram crisp-fried potato chips
* 100 gram cellophane noodles, soaked briefly in hot water until softened and drained
* 5 hard-boiled eggs, quartered
* 2 Tbs. fried shallots
* 3 stalks flat-leaved parsley, finely sliced

Spice Paste Ingredients:
* 4 cm fresh ginger
* 10 small cloves of garlic
* 1 tsp. ground pepper
* salt to taste

Instructions:
* Put the chicken in a large pot cover with water and using medium high heat, bring the it to a boil and until tender. Set aside 2 liter of the chicken broth.
* Bone the chicken and slice in 1x2 cm shreds. Stir-fry the chicken until it's golden yellow and set aside.
* Fry the spice paste until fragrant with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling.
* Add the sliced spring onions, sweet soy sauce and vinegar. Stir well.
* Adjust the seasoning and simmer for a few minutes.
* To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
* To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shalots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of Sambal Soto.

Makes 8-10 servings.

Korean Chicken Soup

Lodeh (Indonesian vegetables stew)

2010-01-21T15:05:00.004+07:00

Ingredients:

* 1 chayote
* 10 green chilies
* 1 petai pod (stinky beans)
* 4 long (string) beans
* 10 salam leaves
* 4 cabbage leaves
* 10 (100 gr.) white prawns
* 11 small shallots, thinly sliced
* 2 cloves garlic, thinly sliced
* 2 liters santan (coconut milk)
* Salt to taste

Instructions:

* Peel chayote in cube shapes. Slice green chilies in the long way. Peel petai and divide. Slice cabbage leaves. Cut long beans in a-5 cm length. Feel prawns, then boil. After done leak through.
* Boil chayote with santan and onions slice garlic and salam leaves. After boiling for a moment put all vegetable ingredients prawns. and salt to taste. Ready to serve

Italian Vegetable Stew

Gado-gado (Salad with peanut souce)

2010-01-19T14:01:00.003+07:00

This is a popular Asian dish of lightly cooked vegetables topped with a delicious peanut sauce. The vegetables given are just a guide and you can add whatever you like or have on hand.
The quantities given below will make up a large platter of vegetables, enough to feed 6 people.
4 x small potatoes - boiled or steamed until tender and cut into cubes
Good handful of green beans - boiled or steamed until tender and cut into pieces
2 x medium carrots - boiled or steamed until tender and cut into slices
1 to 2 tblspns oil
1 onion - chopped
1 x large zucchini
1 x green capsicum - sliced
1/4 small cabbage (Chinese is nice) - sliced
Optional extras:
1 x med can chickpeas - rinsed and drained
or pressed bean curd - cut into large cubes and deep fried in hot oil until golden brown.
3 eggs - hard-boiled - shelled and cut into quarters
roasted peanuts
In a large pan, heat the oil and then add the onion, zucchini and capsicum and sauté gently for a few of minutes until soften slightly. Then add the cabbage and chickpeas (if using) and continue to sauté until just wilted.
Stir through the remaining cooked vegetables and stir until heated through.
Arrange on a platter and top with the quartered eggs and bean curd and peanuts (if using).
Spoon over just enough peanut sauce to flavour and serve.

Peanut Sauce:
1 tblspn peanut oil
1 onion - chopped finely
1 clove garlic - crushed
1 red chilli - finely chopped (remove the seeds if you don't want the heat!!) or use dried crushed chilli - 1 tspn
1 x 375gm jar of crunchy peanut butter
1 tblspn lemon juice
1 tblspn soy sauce
2 tblspns raw sugar
1 tspn chilli sambal or Thai Sweet Chilli Sauce (more or less to taste)
In a saucepan, heat the oil and then sauté the onion, garlic and chilli for a few minutes until softened.
Add the peanut butter, lemon juice, soy sauce and sugar. Mix well to combine and then add chilli to taste. Remove from the heat. At this stage, the peanut sauce can be put into a container, refrigerated and stored for months. Make it in advance before you go camping.
To use on the Gado Gado, put the required amount into a small saucepan and mix in enough coconut milk to make a thick pouring consistency.
Other suggested vegetables: Cauliflower, Broccoli, Cucumber, Bean sprouts.

Kupang Lontong

2010-01-12T17:33:00.007+07:00

The main ingredient is kupang, the local term of small mollusk that can be found only from the coast at this region. Blend together with petis (shrimp paste, black in color. See picture below), fried garlic, liberal dose of lime juice and fresh chile, make this dish complex in taste.

Ingredients:
2 lb cooked frozen tiny clams, sold at asian market
1 package of instant ketupat (rice cake), prepare according to the cooking instructions, cube 1/2 inch in size
3 lime, for its juice
fresh thai chiles (cabai rawit)
petis udang (shrimp paste)
3 garlic, thin sliced, friend until golden brown
2 cups clam juice
5 cups water

3 shallot
2 garlic
2 candle nuts
1/2 tsp pepper
1/2 tsp ground coriander
3 kaffir lime leaves
1 inch galangal
1 inch ginger
3 lemon grass, bruised
salt and sugar to taste

Directions:
Grind shallot, garlic, candle nuts, coriander, and pepper until mixed. Saute in vegetable oil, add ginger, galangal, bruised lemon grass and kaffir lime leaves until fragrant. Add clam juice to the pan, mix well. Add water and cook until it boils, then reduce the heat to simmer. Add tiny clams and cook for additional 15 minutes. Add salt and sugar to taste.

To serve:
In a shallow bowl, mix 1 tbs of petis udang, 1 tbs fried garlic, 1 thai chile (cabai rawit. Add more if you like), salt and sugar. Add lime juice liberally.
Put cubed lontong and scoop of tiny clams on top of it, add liquid from the clam. Before you eat it, mix the liquid inside the bowl with petis mix on the bottom. Prepare wedges of limes on the side, and add more lime juice if needed.

Clam

Lemet (Ketimus)

2010-01-12T16:45:00.002+07:00

Ingredients:
500 grams tapioca, finely grated (or make a paste of tapioca)
100 grams fresh grated coconut
200 grams jaggery, finely chopped
1 tsp salt
1 tsp vanilla powder (optional)
2 - 3 banana, cut into long pieces
banana leaves as required

Method:
Mix all the ingredients until well-combined. Take one sheet of banana leaf. Put one tablespoon of tapioca mixture and add one piece of banana. Wrap them by rolling the banana leaf and fold in both end of the leaf. Repeat wrapping process to the remaning mixture. Put all the wrapped lemet into a hot steamer, and steam for 40 - 50 minutes. Let it cool before serve.

Tips:
- To make the work easier with the banana leaves, heat the surface of the leaves over a small flame. It will make it more soft and easy to fold without breaking it.
- To make the tapioca paste, you can cut them to small pieces and put it in a blender (food processor) instead of grate it.

Fried Banana (Pisang Goreng)

2010-01-12T16:37:00.002+07:00

Ingredients
# 1/2 cup self-raising flour
# 1/4 cup corn flour
# 1 tbsp rice flour
# Pinch of salt
# 1/2 tsp baking powder
# 180ml water or just enough
# 1½ tbsp oil
# 5-6 bananas, halved
# Enough oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.
add with chocolate or anything what you wanted... taste good.

source: myresepi.blogspot.com

Crayfish laksa

2010-01-11T18:27:00.002+07:00

Ingredients:

For the paste

* 2 tsp dried prawns, dry roasted
* 1 tsp belacan (dried shrimp paste), dry roasted
* 1 tsp fresh turmeric, grated
* 5cm piece of galangal, peeled and chopped
* 3 birds eye chillies
* 3 coriander roots, washed twice
* 1 lemongrass stalk, outer layer removed and finely sliced
* 15 Vietnamese mint leaves
* 8 kaffir lime leaves, rib removed
* 6 red shallots, peeled and sliced
* 4 garlic cloves, peeled and sliced
* 30g candlenuts
* 1 tsp coriander seeds, roasted and ground

For the laksa

* 440ml coconut milk
* 500ml light chicken stock
* fish sauce
* lime juice
* palm sugar
* 1 x 1kg freshly cooked whole crayfish
* 400g teardrop rice noodles
* 100g bean shoots
* 1/2 bunch Vietnamese mint, picked
* 1/2 bunch coriander, picked
* 3 tbsp fried shallots
* 1 birds eye chilli, seeded and finely sliced
* 2 kaffir lime leaves, cut into fine threads

Method

· For the paste: Combine all ingredients in a food processor and blitz to a paste.
· Fry the paste in a little oil to release the fragrances.
· For the laksa: Add coconut milk, bring to the boil and simmer for 10 minutes. Add the stock and simmer a further 10 minutes. Season with fish sauce, lime juice and palm sugar to taste (it should be salty, sour and sweet all at once).
· Remove tail meat from the shell and cut into 2cm chunks. Remove leg meat from the shell and reserve with the crayfish chunks.
· Put the noodles in boiling water for 1 minute and strain.
· Warm the crayfish meat in a small pot of simmering laksa. When hot, strain off the cray meat, and add the broth back into the main pot.
· Mix the bean shoots, Vietnamese mint, coriander leaves, 2 tbsp shallots and chilli in a bowl.
· Divide the noodles between four deep bowls. Place a handful of the bean shoot mix in the centre of each bowl. Share the warmed cray meat between each bowl, arranging around the bean shoots.
· Ladle the hot laksa broth around the bean shoots to barely cover the cray meat.
· Garnish with kaffir lime threads and remaining shallots.

Serves 4

source: cuisine.com

Leek and Salmon Souffle

2010-01-11T18:19:00.003+07:00

Ingredients :

* 20 g butter
* 1 leek, thinly sliced
* 1/4 cup flour
* 1/3 cup water
* 375mL CARNATION Light & Creamy Evaporated Milk
* 2 tbsp chopped parsley
* 210g can salmon, drained and flaked
* Pepper
* 1/4 cup grated Parmesan cheese
* 6 egg whites

Method
Preheat oven to 200°C. Grease 4 x 1 cup capacity soufflé dishes.

Melt butter in pan. Cook leek over a gently heat for 5 minutes.

Mix flour and water to a smooth paste, combine with CARNATION Light & Creamy Evaporated Milk and add to leek. Bring to the boil, stirring, then remove from heat and add parley, salmon and cheese.

Beat egg whites until stiff, fold in leek mixture. Spoon into prepared dishes and bake 20 minutes. Serve immediately.

Serves 4

Preparation time: 15 minutes
Cooking time: 20 minutes

source: cuisine.com

Mud crab with pepper and rosemary

2010-01-11T18:08:00.003+07:00

Ingredients :

Method

Cook crab according to method outlined (left). Turn on its back and remove shell, then grey, feather-like gills. Split crab in half, top to bottom. Remove front claws and cut body into four pieces. Heat olive oil in a wok or braising pan and gently fry garlic and rosemary sprigs for 30 seconds. Add crab pieces and stir. Raise heat. Add wine and cook until a few spoonfuls remain. Turn off heat. Add butter, parsley sprigs, pepper and salt to taste. Stir well and serve hot.

Serves 2

source: cuisine.com

Roasted ocean trout with sultana and pine nut stuffing

2010-01-11T18:05:00.004+07:00

Ingredients :

* 75g sultanas
* 50g pine nuts
* 60g fresh breadcrumbs
* 1 garlic clove, finely grated
* 4 tbsp parsley, chopped
* Sea salt and freshly ground pepper
* 4 ocean trout or salmon cutlets
* 2 tbsp extra virgin olive oil
* Flat-leaf parsley or watercress for serving
* 1 lemon, cut into quarters

Method

Soak sultanas in 100 millilitres of hot water for 20 minutes, then drain.
Toast pine nuts in a hot pan and chop roughly. In a bowl, mix sultanas, pine nuts, breadcrumbs, garlic, parsley, sea salt and pepper, mulching the mixture with your hands until well mixed. Now, imagine each cutlet is a pair of trousers. With a sharp knife, cut from the crotch down each inside leg, removing the fine ribcage bone. Cut either side of the backbone from the crotch to the top and remove the bone (try not to cut through the skin completely, although it doesn't matter if you do). Feel the flesh for any pin-bones and tweezer them out. Re-shape each cutlet into a round, trimming off the fatty ends. Fill the centre with the sultana stuffing, pat it in firmly and tie into a round with string. Scatter any remaining mixture on top, place on a tray lined with lightly oiled baking paper and refrigerate for 30 minutes (this can be done up to a day ahead). Heat the oven to 200C. Drizzle the fish with olive oil and bake for 15 minutes or until cooked. Scrape off any white residue on top and serve with sprigs of parsley or watercress andwedges of lemon.

Serves 4

source: cuisine.com

Pepper steak with red wine, parmesan and chilli

2010-01-11T17:56:00.005+07:00

Ingredients:

For the steak
* black pepper
* 1 tbsp butter
* 4 fillet steaks (about 150g each)
* 100ml red wine
* 100g parmesan, shaved
* 1-2 large red chillies, finely sliced
* 2 tbsp flat-leaf parsley leaves

For the mash
* 800g sweet potato, peeled and cut into chunks
* black pepper
* 2 tsp butter
* 5-6 tbsp milk

Method
For the mash:

Cook sweet potato in lightly salted boiling water for about 10 minutes or until tender. Drain, add ground pepper, butter and milk and mash until smooth.

For the steak:

Grind black pepper coarsely on both sides of steaks. Heat butter in a large heavy-based pan until nut-brown, add steaks and cook over medium to high heat for 2-3 minutes on each side, or until cooked as desired. Remove steaks from pan and rest in a warm place.

Add wine to pan and stir over medium heat, scraping the residue from the base of pan. Check seasoning and when slightly reduced pour sauce over steaks and top with parmesan, chilli and parsley.

Serve with mash and green salad leaves.

source: cuisine.com

Rawon

2010-01-09T15:43:00.004+07:00

Ingredients :

600 g Beef rump
30 g Turmeric roots
20 g Ginger roots
50 g Garlic
100 g Shallot
50 g Candlenut
20 g Red chili
5 g Kaffir lime leafs
30 g Lemon grass
200 g Black Nut (Kluwek), cleaned and soft
10 g Coriander Powder
2 g Bay leaf (Salam)
20 g Galangal
3 g Cumin
Salt
White Pepper Powder
White Sugar
Vegetables oil

Method :

*Clean the beef rump and cut into cubes.
*Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.
*Heat pan and put all blended ingredients and saute until cooked and smell good.
*Add beef rump cubes and water to make the stock.
*Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender.
*Season with coriander powder, cumin, salt and sugar according to taste.

Notes :
This original recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small beans sprout and krupuk udang.

Sambal Goreng Kacang Tolo

2009-12-21T15:06:00.006+07:00

Ingredients:
750 gr beef gravy/shin geef/rump steak
100 gr adzuka beans, washed
10 fried tofu, soak in a water for 5 minutes, squeeze out
1.5 lt water
450 ml coconut milk
10 bird’s eye chillies
2 bay leaves
2 cm galangal, smashed
2 kaffir lime leaves
1 tsp palm sugar, shredded
2 tsp salt
2 tbsp cooking oil

Blend/Process
6 Asian shallots
3 cloves garlic
5 red chillies
3 cm peeled ginger
salt to taste

Directions:

1. Cook adzuka bean until tender (I used pressure cooker, cook for 5-10 minutes), drained
2. Bring to boil 2 lt water, add the meat and cook until tender, remove the excess fat
3. Add the adzuka bean to the pan
4. Meanwhile heat oil in a small frying pan over high heat, stir fry the paste, galangal and bay leaves until fragrant
5. Add paste and coconut milk into the soup
6. Reduce the heat, cook for about 15 minutes, stirring occasionally
7. Add palm sugar, lime leaves, fried tofu and chilies
8. Simmer for a further 10 minutes
9. Ready to serve.

Mango Pudding

2009-12-21T14:20:00.006+07:00

Ingredients
* 2 envelopes (1 tablespoon) unflavored gelatin
* 3/4 cup (175 mL) sugar
* 1 cup (250 mL) hot water
* 3 cups (750 mL) pureed fresh mangoes
* 1 cup (250 mL) 2 percent evaporated milk
* 8 ice cubes
* lime wedges, optional
* fresh mango slices for garnish, optional
* I think the conversions are right

Directions
1. Add gelatin and sugar to hot water and mix until dissolved and smooth.
2. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
3. Pour mixture into jelly mould and chill until set, at least 3 hours.
4. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter.
5. Squeeze on some lime juice, garnish with mango slices if desired and serve.
6. (Best eaten within a day).

Mango Pudding

Moist German Chocolate Cake

2009-12-17T12:50:00.004+07:00

Ingredients

* 1/3 cup butter
* 1/3 cup plain yogurt
* 4 (1 ounce) squares German sweet chocolate
* 1 cup cola-flavored carbonated beverage
* 2 cups all-purpose flour
* 1 1/3 cups white sugar
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 2 eggs
* 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
2. In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.
3. In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.

source:
allrecipe.com

Dark Chocolate Cake

2009-12-17T12:45:00.009+07:00

Ingredients

* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

source:
all recipe.com

Mushroom Satay (Satay Het Hom)

2009-09-22T16:47:00.005+07:00

Ingredients
8 ounces mushrooms, chinese presoaked
The marinade
1 teaspoon galangal finely chopped
1 teaspoon lemon grass finely chopped
1 teaspoon kaffir lime leaves finely chopped
2 each coriander root
4 small garlic cloves coarsely chopped
1/2 teaspoon curry powder
1 tablespoon soy sauce, light
2 tablespoons sugar
1 teaspoon coriander ground
1 teaspoon cumin ground
1 teaspoon salt
2 tablespoons vegetable oil
1/2 cup coconut milk
The peanut sauce
1 tablespoon vegetable oil
1 tablespoon red curry paste
1 cup coconut milk
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon lemon juice
3 tablespoons peanuts ground, roasted

Directions
Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go.
Set aside.

THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste.
Place this in a mixing bowl and stir in all the other ingredients, mixing well.
Place all the mushroom strips in this marinade and leave for at least 30 minutes.
PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil.
Add the coconut milk, lower the heat and stir well until a rich red colour appears.
add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.
Take the mushroom strips from the marinade and thread each one on to a satay stick.
Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle.
Little triangles of toast may also be served for those who wish to mop up more sauce.

source: recipeland.com

Sate (satay)

2009-09-22T16:10:00.004+07:00

This recipe uses a marinade which suits any kind of meat.

Serves 6.

Ingredients
750 g/1 1/2 lb rump steak, pork fillet
or chicken fillets
1 stem lemon grass or 3 strips lemon zest
4 shallots, chopped
1 teaspoon chopped garlic
2 teaspoons finely grated ginger
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
1 teaspoon ground turmeric
2 teaspoons brown sugar
11/2 teaspoons salt
2 tablespoons light soy sauce
2 tablespoons tamarind liquid
or 1 tablespoon bottled tamarind purée
2 tablespoons peanut oil

Directions

Cut meat into small squares and put aside. Slice tender white portion of lemon grass finely across, combine with shallots, garlic and ginger and pound using a mortar and pestle. Transfer to a bowl and mix in the remaining ingredients. Pour over the meat, mixing well. Cover and leave aside for at least 2 hours, overnight if possible. Thread 6 or 7 pieces on each soaked bamboo skewer, leaving half the skewer free. Grill over coals or under a preheated griller until brown and serve immediately with peanut sauce and steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Black forest cake with chocolate ganache

2009-09-20T14:14:00.004+07:00

Ingredients (serves 10)
2 1/4 cups (340g) self-raising flour
1/2 cup (100g) brown sugar
1/4 cup (30g) cocoa powder
350g dark chocolate, chopped
250g butter, chopped
3 eggs
1/2 cup (125ml) milk
1/3 cup (80ml) thickened cream
1/3 cup (80ml) kirsh
300ml container Pure double thick cream
2 x 425g cans stoneless black cherries, drained

Method
Preheat oven to 180°C. Line a 22cm round cake pan with non-stick baking paper. Combine 2 1/4 cups (340g) self-raising flour, 1/2 cup (100g) brown sugar and 1/4 cup (30g) cocoa powder in a large bowl. Melt 200g dark chocolate, chopped and 250g butter, chopped in a bowl over a saucepan of simmering water. Add to the flour mixture with 3 eggs and 1/2 cup (125ml) milk. Spoon into pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
To assemble the cake once it is completely cooled, melt 150g dark chocolate, chopped and 1/3 cup (80ml) thickened cream in a heatproof bowl over a saucepan of simmering water. Set aside for 30 minutes to cool slightly and thicken. Alternatively, place the chocolate and cream in a large heatproof microwave bowl. Heat in the microwave on medium/50 per cent power, stirring every minute until melted and smooth.
Cut the cake in half horizontally, brush both cut sides with a 1/3 cup (80ml) kirsh. Lightly whip 300ml container Pure double thick cream. Place the bottom piece of the cake on a serving plate. Spread the cut side with the cream. Top with 2 x 425g cans stoneless black cherries, drained. Top with the remaining cake. Spread over the ganache.

Notes & tips
The uniced, unfilled cake will keep in an airtight container for three days.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Fresh Living - 26 April 2004, Page 48
Recipe by Michelle Southan

Sponge cake

2009-09-20T14:00:00.002+07:00

Ingredients (serves 8)
4 eggs
3/4 cup caster sugar
3/4 cup self-raising flour
1/3 cup cornflour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 cup mango, passionfruit and pineapple conserve
3/4 cup Dairy Farmers thickened cream, whipped
icing sugar mixture, to serve

Method
Preheat oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 20cm round cake pans. Sprinkle with flour.
Place eggs and caster sugar in a medium bowl. Using an electric mixer, beat on high speed for 10 minutes or until thick and creamy and sugar dissolved. Transfer to a large bowl.
Using a large metal spoon, fold in sifted flours, cream of tartar and bicarbonate of soda (see note). Divide mixture between prepared pans. Bake for 20 to 25 minutes or until sponge springs back when lightly touched. Line a wire rack with baking paper. Turn sponges, top-side up, on wire racks to cool.
Place 1 sponge on a plate. Spread with conserve and cream. Top with remaining sponge. Dust with icing sugar. Serve.

Notes & tips
Sift flours, cream of tartar and bicarbonate of soda together 3 times before adding to eggs. This will make the cake lighter.
Variation: You could replace the conserve with strawberry jam and 250g hulled and sliced strawberries.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - April 2008, Page 84
Recipe by Liz Macri

Butter cake

2009-09-20T13:50:00.002+07:00

Ingredients (serves 12)
250g butter, softened
1 cup caster sugar
2 teaspoons vanilla essence
3 eggs
2 1/2 cups self-raising flour
2/3 cup milk
icing sugar mixture, to serve

Method
Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - April 2008, Page 81
Recipe by Liz Macri

Tiramisu cake

2009-09-20T13:42:00.004+07:00

Cooking Time 30 minutes

Ingredients (serves 6)
Vegetable oil, to grease
100g (1/2 cup) caster sugar
1 x 75g pkt toasted slivered almonds
1 x 350g pkt double unfilled round sponge cake
125ml (1/2 cup) fresh espresso coffee
80ml (1/3 cup) marsala
45g (1/4 cup, lightly packed) brown sugar
2 x 250g ctns mascarpone
45g (1/4 cup) icing sugar mixture
1 tsp vanilla essence
Cocoa powder, to dust

Method
Brush a large baking tray with oil to lightly grease. Place the sugar in a large saucepan over high heat and cook, stirring, for 5-7 minutes or until sugar caramelises. Remove from heat. Add the almonds and stir to coat. Pour over the prepared tray and set aside for 10 minutes to set.
Meanwhile, use a large serrated knife to split each sponge cake in half horizontally. Combine the coffee, marsala and brown sugar in a medium bowl. Place the mascarpone, icing sugar and vanilla in a medium bowl and stir until well combined and mixture thickens slightly.
Place 1 sponge-cake layer, cut-side up, on a cake stand or serving plate. Brush the cut surface lightly with coffee mixture. Spread one-sixth of the mascarpone mixture evenly over the sponge cake.
Brush the cut surface of another sponge-cake layer with coffee mixture and place, cut-side down, on the mascarpone mixture. Brush the top lightly with coffee mixture. Continue layering with half the remaining mascarpone mixture and the remaining sponge cake and coffee mixture. Spread the top and side of the cake with the remaining mascarpone mixture.
Finely chop the almond praline and press evenly over the side of the cake. Dust the top with cocoa powder and cut into slices to serve.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Good Taste - March 2006, Page 92
Recipe by Sarah Hobbs

Nut & caramel chocolate cake

2009-09-20T13:36:00.006+07:00

With a cake in the freezer and lollies in the pantry, it takes just minutes to make this decadent dessert.
Preparation Time 10 - 15 minutes

Ingredients (serves 8)
1 x 540g pkt frozen Sara Lee Chocolate Bavarian cake
1 x 300ml ctn thickened cream
1 x 50g bar Whittaker's Peanut Slab Milk Chocolate, coarsely chopped
1 x 50g pkt Werther's Original Classic Cream Candies, coarsely chopped
Woolworths Select Hard Set Chocolate Topping, to serve

Method
Remove the cake from the freezer. Use a balloon whisk or an electric beater to beat the cream in a bowl until firm peaks form. Combine the chocolate and candy in a bowl.
Spread the cream over the top of the cake. Top with the chocolate mixture. Cut into wedges and divide among serving plates. Drizzle over the chocolate topping. Set aside for 5 minutes to set. Serve.

Notes & tips
Don't thaw the cake. It's easier to decorate when frozen and this won't affect the flavour - it will taste like ice-cream cake.

Variations:
For a change, swap the topping for melted white chocolate in step 2.
Black forest chocolate cake: Omit the Whittaker's Peanut Slab and Werther's Original Classic Cream Candies. In step 2, arrange thawed frozen cherries on top of the cream.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Good Taste - October 2008, Page 58
Recipe by Alison Roberts & Wendy Quisumbing

How to?? Make a perfect sponge

2009-09-19T18:07:00.006+07:00

The secret ingredient in light-and-fluffy sponge cakes is air. So, if you’ve ever had trouble creating this classic cake, just follow these easy tips to make it perfectly every time.
Tip 1: Baking is a science, so measure all of your ingredients carefully for best results. Sift your flour three times to aerate it and remove any lumps. This helps create a light sponge. Also make sure your eggs are at room temperature.

Tip 2: When you start beating the mixture, use electric beaters on high speed to create air pockets. Then, to keep it light and airy, reduce the speed to medium and beat for 5 minutes or until a ribbon trail forms when the beaters are lifted. Don't beat for too long, as this can cause the mixture to become thin and lose its volume and airiness. When adding dry ingredients, use a large metal spoon to gently fold the mixture until just combined. Don't use a wooden spoon - they're thick and heavy, and can cause the mixture to lose air.

Tip 3: Don't open the oven door while your sponge cake is baking, otherwise it can flop in the centre. When your sponge is cooked, it will come away from the sides of the pan, and spring back when touched lightly in the centre.

Source
Good Taste - September 2008, Page 97

HOW TO??? (Crush Garlic)

2009-09-19T18:04:00.003+07:00

Most home cooks use a crusher to prepare fresh garlic (and end up leaving a lot of the clove behind). Chefs, however, use a knife. This method produces a paste with an even consistency that distributes through the dish more easily.

Step 1: Place an unpeeled garlic clove on a plastic chopping board (a wooden chopping board absorbs the flavour of the garlic and you want to preserve that for the dish). Place the blade of a large, wide knife on top of the clove. Using the palm of your hand, press the blade down onto the clove, crushing it and splitting the skin.

Step 2: Peel the garlic clove and discard the skin. (The skin should come away easily. If it doesn't you may need to crush the clove further.) Use a sharp knife to roughly chop the garlic.

Step 3: Sprinkle the chopped garlic with a little salt. (The salt helps draw the moisture from the garlic, making it easier to crush. It also acts as an abrasive and prevents the garlic slipping out fromunder the knife.) Gently press down on the chopped garlic with the flat side of the knife and work the garlic into a smooth paste.

Source
Good Taste - April 2004, Page 51

Apple pudding

2009-09-19T17:57:00.004+07:00

Ingredients (serves 4)
860g (4 large) golden delicious apples, peeled, cored, sliced
1/2 cup caster sugar
2 eggs, at room temperature
2 tablespoons self-raising flour
2 tablespoons plain flour
2 tablespoons custard powder
pure icing sugar, to serve
custard or ice-cream, to serve

Method
Preheat oven to 180°C. Lightly grease a 6-cup capacity ovenproof dish. Place apples, 1/4 cup sugar and 2 tablespoons cold water in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium. Cook, stirring occasionally, for 10 to 12 minutes or until apples are tender but still holding their shape. Pour into prepared dish.
Using an electric mixer, beat eggs until pale. Gradually add remaining 1/4 cup sugar, beating until mixture is thick. Sift flours and custard powder together over egg mixture. Fold in until just combined.
Spoon mixture over apples. Bake for 20 minutes or until light golden. Dust with icing sugar. Serve with custard or ice-cream.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - May 2006, Page 24
Recipe by Kerrie Sun

Apple-Bread Pudding

Chocolate pudding bar

2009-09-19T17:49:00.006+07:00

Ingredients (serves 6)
250g packet malt biscuits
3 x 80g Crunchie bars, refrigerated
395g can sweetened condensed milk
600ml thickened cream
drinking chocolate, to serve (optional)

Method
Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.
Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. Stir through Crunchie bar pieces.
Spread cream mixture over biscuits. Top with another layer of biscuits. Cover. Freeze overnight, or until firm. Cut into squares to serve. Dust with drinking chocolate, if desired.

Notes & tips
Variation: You could replace the Crunchie bars with other chocolate bars.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - December 2003, Page 25
Recipe by Berger Family

Blackberry Chocolate Pudding

Leftover pudding

2009-09-19T17:42:00.007+07:00

Still got pudding leftover from Christmas Day? Never fear, turn it into a whole new tasty dessert.

Ingredients (serves 6)
400g leftover Christmas pudding
1/2 lemon, zested
2 eggs
300ml milk
1 tbs light brown sugar
1/2 tsp ground cinnamon
Icing sugar, to dust
Ice-cream or cream, to serve

Method
Crumble the pudding into a bowl or roughly process in a food processor, then stir in the zest.
In a separate bowl, beat together eggs and milk and pour over the pudding. Set aside for 20 minutes. Preheat oven to 190°C and grease a 23cm pie dish.
Spread the pudding mixture into the pie dish, flatten the top. Combine the sugar and cinnamon and sprinkle on top. Bake for 30 minutes.
Dust with icing sugar and serve hot with ice-cream or cold, cut into slices like a cake and topped with cream.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
delicious. - January 2003, Page 111
Recipe by Valli Little

Grapenuts Pudding

Cheat's christmas pudding

2009-09-19T17:32:00.004+07:00

Ingredients (serves 10)
1-1 1/2g good-quality bought Christmas pudding
120ml (6 tbs) rum or brandy
600ml bought fresh custard
300ml thickened cream, lightly whipped

Method
The night before you wish to serve the pudding, remove the lid from the pudding and pour over four tablespoons of the rum or brandy. Replace the lid and set aside overnight.
The next day, cook according to packet directions. Place custard, cream and remaining rum or brandy in a bowl and stir to combine. Serve the pudding drizzled with the custard.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
delicious. - January 2003, Page 97
Recipe by Valli Little

Asian noodle salad

2009-09-19T13:29:00.001+07:00

Fresh and crunchy, this dish has extra zing.

Ingredients (serves 2)
1 packet instant noodles
3 teaspoons lime juice
2 1/2 tablespoons sweet chilli sauce
1 cup shredded wombok cabbage
1 carrot, shredded
1/4 cup shredded snowpeas
1 cup chopped barbecue chicken

Method
Place instant noodles (do not add the flavour sachet) in a saucepan of boiling water. Cook according to packet instructions, then drain.
Meanwhile, combine lime juice with sweet chilli sauce in a small bowl and set aside. In a separate bowl, combine wombok, carrot, snowpeas and chicken.
Add the cabbage mixture and sweet chilli mixture to the cooked noodles and toss to combine. Divide among serving plates and serve immediately.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Taste.com.au - August 2008, Page 12
Recipe by Kate Murdoch

Ham & pasta salad

2009-09-19T13:19:00.000+07:00

Preparation Time 5 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
375g dried farfalle pasta
2 tbs olive oil
2 tbs white wine vinegar
1 tbs wholegrain mustard
1 tbs blue gum honey
Salt & freshly ground black pepper
300g sliced leg ham, coarsely chopped
180g (1 cup) sun-dried tomatoes, drained on paper towel, thickly sliced
1 red capsicum, halved, deseeded, thinly sliced
4 green shallots, ends trimmed, thinly sliced
2 tbs coarsely chopped fresh continental parsley

Method
Cook pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain. Refresh under cold running water. Drain well.
Meanwhile, combine oil, vinegar, mustard and honey in a jug. Taste and season with salt and pepper.
Place the pasta, ham, tomato, capsicum, shallots and parsley in a serving bowl. Drizzle with dressing and use 2 large metal spoons to gently toss until well combined.

Notes & tips
Farfalle is pasta shaped like bow ties.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Good Taste - December 2003, Page 32
Recipe by Sarah Hobbs

Chicken Caesar salad

2009-09-19T13:14:00.001+07:00

What would a Caesar salad be without crispy bacon pieces and creamy dressing? Try our delicious low-fat version - bet you can't tell the difference!
Cooking Time 30 minutes

Ingredients (serves 4)
1 (about 200g) single chicken breast fillet
1 egg
50g Weight Watchers rindless bacon rashers, cut crossways into thin strips
30cm baguette (French breadstick), diagonally cut into 1cm-thick slices
1 baby cos lettuce, leaves separated, washed, dried
150ml Caesar salad dressing

Method
Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
Meanwhile, place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and thinly slice.
Heat the frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Preheat grill on high. Cook the baguette slices under grill for 1 minute each side or until golden.
Arrange the chicken, egg, croutons and lettuce on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon. Serve immediately.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Good Taste - March 2006, Page 88
Recipe by Michelle Southan

Sambal of Brown Bean Sauce (Sambal Tautjo)

2009-09-19T13:10:00.003+07:00

yield : 6 Servings
ingridients :
Stephen Ceideburg
1 oz Dried prawns, soaked in hot water and rinsed
1 Onion, thinly sliced
2 Cloves garlic, chopped
5 Chillies, thinly sliced diagonally, discard seeds
1 One-inch piece ginger, sliced
Salt, to taste
2 Firm tomatoes, diced
2 tb Brown bean sauce
directions :

Soak prawns in hot water until soft and rinse once or twice. Chop and put aside. Stir-fry onion, garlic, chillies, ginger and salt until fragrant. Add dried prawns and stir. Lower heat and let simmer until prawns are tender. Add brown bean sauce and tomatoes in the last stage of cooking and cook on a low heat until tomatoes are soft, but not mushy.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Coconut Fish Roe Sambal (Sambal Kelapa Dengan Telur Terubuk)

2009-09-19T13:01:00.000+07:00

yield : 6 Servings
ingridients :
Stephen Ceideburg
1 c Desiccated or freshly grated coconut
1 oz Fish roe, chopped
1/4 ts Turmeric
2 ts Ground chilli
1 Lemon, juice only
2 oz Hot water to moisten coconut
1 Onion, grated
1 One-inch piece ginger, scraped and grated
Salt, to taste
directions :

Mix everything together in a saucepan. Cook on low heat for 20 minutes with the lid on. Stir occasionally to prevent it from burning.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
cookdojo.com)

Shrimp Paste Sambal (Sambal Terasi)

2009-09-19T12:54:00.001+07:00

yield : 6 Servings
ingridients :
Stephen Ceideburg
2 tb Ground chilli
1 sm Onion
1 ts Shrimp Paste, lightly grilled
Salt, to taste
1/2 Lemon, juice only
directions :

Pound finely the chilli, onion and shrimp paste with salt to taste. Add lemon juice and blend well. Place in a bowl. This sambal is well known throughout the archipelago. However I recommend it only for addicts. If you want to make Indonesian newcomers feel at home, serve it with vegetables, plain boiled rice and with a grill. Anchovy fillets, about 2 pieces, may be substituted for shrimp paste if you wish.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Crisp Coconut Sambal (Sambal Kelapa Kering)

2009-09-19T12:49:00.001+07:00

yield : 6 Servings
ingridients :
Stephen Ceideburg
2 Onions, thinly sliced
2 Fresh red chillies, sliced diagonally
2 tb Oil
1 oz Ground dried prawns
1/4 lb Desiccated coconut
1 Two-inch piece lemon grass, sliced or:
1 ts Grated lemon rind
Salt, to taste
directions :

Stir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
cookdojo.com)

Soya Sauce Sambal (Sambal Kecap)

2009-09-19T12:44:00.002+07:00

yield : 6 Servings
ingridients :
Stephen Ceideburg
1/2 c Soya sauce
2 Fresh chillies, cut into ringlets
1 lg Onion, thinly sliced
1/2 Lemon, juice only
directions :

Combine all these ingredients and blend well. Place in a small bowl. In Indonesia it accompanies many popular dishes including fried rice. In this country it may be used to accompany grills and roast chicken served with rice. Avoid the chilli ringlets if you prefer a milder taste. The onions are particularly tasty.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Sambal Oelek (Indonesia)

2009-09-19T12:39:00.001+07:00

yield : 6 Servings
ingridients :
8 oz Fresh red chilies
1 ts Salt
1 ts Brown sugar
directions :

Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast over medium heat for a few minutes. Cool, then chop finely and lb to a paste with the salt and sugar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Ketjap Manis (Debaat)

2009-09-19T12:37:00.000+07:00

yield : 1 Servings
ingridients :
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 ts Galangal, ground
1/2 ts Cilantro, ground
1/2 ts Pepper, black
directions :

Sure...Kecap (or, more commonly, "ketjap") refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than Chinese soy sauce or Japanese shoji or tamari. (It's pronounced "ketchup", btw.)

Recipe follows:

Number of Servings: 40 Approx. Cook Time: 0:30

Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer. Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered.

Posted by Stephen Ceideberg; October 7 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
(cookdojo.com)