Wednesday, February 5, 2014

Chili con carne

Chili con carne

Des recettes tex mex.
Recette facile
Le chili con carne est le plat typique des pionniers du Texas influencé par la cuisine du mexique tout proche. Certains le cuisine avec de la viande de boeuf hachée, d'autres lui préfèrent de la viande de boeuf finement tranchée.
Temps de préparation : 1 heure
Recette de chili con carne pour 4 à 6 personnes
* 300 à 500 g de viande hachée par votre boucher
* 1- 2 gros Oignons - 
* 3 gousses d’ail écrasées 
* un bouquet de thym frais ou une cuiller à soupe de thym sec 
* 3 Frais piment 
* 500 g de pulpe de tomate ( 5 fresh Tomate, cut in small piece)
* 2 Poivron rouges
* 1 petite boîte de maïs ( optional )
* 1 boîte de haricots rouges ( 400 gr/500 gr )
* 2 batton cellery ( coupe petit morceaux )
* 1 cuiller à soupe de concentré de tomate 
* 1 pc onion frais
* 1 sachet El paso chilli
 
 
 

Tuesday, February 4, 2014

Gateau Noix ( Pecan/ Walnut Cake )


 Ingredients :

250 gr Butter
250 gr Flour
225 gr Sugar  ( I used 190 gr sugar )
4 Eggs
1 tsp Baking Powder
1 tsp Vanilla essence
100 gr Pecan/ Walnut ( cut in small pieces, I use 125 gr )
200 gr Dried Raisin ( cut in small pieces , I use 100 gr ) 

Preheat the Oven 180C

Beat butter and sugar together until light n fluffy
Add Vanilla essence
Beat egg one at the time
Sieve the Walnut/ Pecan n raisin ( mixed with little bit of flour )
Bake 35 minutes or add some more 15 minutes if neccessary


Srimuka

 

Bahan 

240 gr  Beras ketan
240 ml santan
120 gr gula
2 telur
2 sendok makan tepung terigu
160 ml santan
2 drop of pandan paste 


Cara buat :
 Panaskan air dalam panci kukusan 
* Adonan pertama :
Cuci bersih  beras ketan, masak dalam panci berikut santan, aduk dgn sendok kayu hingga 3/4 masak lalu matikan api, sisihkan
lapisi loyang stenless steel dgn minyak sayur
taruh ketan beras yg sudah jadi di dalamnya, masukkan ke dalam panci kukusan, biar kan beras ketan masak
* Adonan kedua :
* siapkan panci untuk mengaduk rata gula dan telur 
* Masukkan tepung terigu, lalu masukkan santan, dan pandan paste, aduk hingga rata

* Angkat loyang tepung beras dari panci kukusan
* Masukkan adonan pertama ke dalam loyang stainlist steel yg sudah di lumuri minyak sayur ( supaya ketan tidak lengket ) tekan / padatkan ketan dgn sendok kayu / spatula, lalu tuang adonan kedua yg sudah bercampur dgn pandan paste
* Masukkan lagi loyang kedalam panci kukusan ( tutup pancinya di alasi dgn kain ), masak sekitar 20 menit
Selamat mencoba 




======================
English version

Ingredients :
First Layer  :
240 gr  sticky rice / riz gluant ( I use rice measurement cup )
200ml Coconut milk
Pinch of Salt
Second Layer :
200  ml Coconut milk
2 Eggs
120 gr Sugar
2 Tbsp flour
1/4 tsp pandan essence for color
Drop of Vegetable oil

How To make :
* do the first layer
* Steam the rice with 200ml coconut milk n add pinch of salt
* while waiting the rice cooked, prepared the second layer.
* in a bowl, mixed well Egg n sugar, add Flour, then coconut milk , pandan paste essence.
* greas the thin with vegie oil, pour the steam rice and push with wooden spoon to make the second layer coating can't get through.
* Pour the second layer on top of the sticky rice
* Cooked ( steamed ) about 20-25 minutes ( Cover the top of the pan with kitchen towel )


Thursday, January 30, 2014

Bubur Ayam Abang Pengkolan

IDFB Challenge #14   kali ini bertema Beras.


Sudah beberapa kali saya berminat untuk ikutan challenge di IDFB ini, tapi selalu saja terlewatkan oleh kesibukan saya sebagai ibu dengan dua bocah yang sedang aktif beraktifitas. Selalu terlewat oleh deadline. Inipun sepertinya hari terakhir untuk setor. mudah2an masih bisa ikutan. 
Berhubung semuanya tentang beras, saya jadi ingat akan eksperiment saya membuat bubur ayam. Nasib hidup di luar negri yang paling nyebelin adalah ketika kita pengen makan makanan kesukaan kita tapi tidak bisa di dapat dgn cara yg mudah. Satu2nya cara adalah kita harus membuat sendiri ( yg biasanya, kalo di Jakarta, kalau mau makanan apa saja, cukup dengan sms, keinginan kita bisa datang, diantar pula! what a spoil life ). Anyway, saya selalu suka makanan yang satu ini. Semasa remaja dan ketika saya masih tinggal di Jakarta, setiap pagi sarapan saya  selalu makanan yang satu ini. BUBUR AYAM ABANG PENGKOLAN. Jangan tanya kenapa namanya seperti itu. Mungkin karena si abang ini selalu mangkal di pojok  gang pengkolan yg sering di lalui banyak orang. Bubur ayam ini  banyak di isi  dgn berbagai macam tambahan. Ada sate usus, sate telur puyuh dan sate rempela. Pokoknya setiap pagi saya selalu menantikan  si mbok kembali dari membeli bubur ayam ini untuk sarapanku sebelum berangkat sekolah. Berdasarkan memory akan nikmatnya bubur ini, saya mencoba untuk membuatnya sendiri. Setelah beberapa kali trial n eror membuatnya, akhirnya saya menemukan rasa yang tepat.

Penasaran dengan rasa bubur Ayam abang pengkolan yang  lezat seperti kenangan masa kecil saya dulu? mari kita uji coba di dapur masing2... :)
 
BUBUR AYAM Abang Pengkolan



BUBUR

Bahan :

1 piring nasi dari beras pure green yg sudah masak
1 fillet daging ayam dada atas

3 cm jahe  ( iris tipis2 )
2 pcs bawang merah
2 pcs bawang putih
1 genggam daun ketumbar
1 sdm kaldu padat
2 gelas air 
1 ltr Air untuk rebusan nasi

1/2 sdt garam
1/2 sdt lada
3 sdm Seledri yang sudah di iris tipis
Daun bawang ( iris tipis ) 




Cara Membuat  :

- Dengan menggunakan Panci kecil : Rebus daging dada ayam  dengan irisan  jahe, bawang merah + bawang putih , kaldu padat dengan satu gelas air ,hingga daging mulai empuk dan mengeluarkan minyak di permukaan.
-Dalam panci besar, rebus  nasi dgn satu liter air hingga 30 menit, masukkan daun ketumbar yg sudah di cuci, Aduk hingga rata.
Angkat daging ayam dari rebusan panci kecil.

- Kecilkan api dan masukkan air rebusan yg berisi kaldu ayam ( ayamnya di sisihkan untuk di suwir2 ).
 Aduk dengan sendok kayu hingga rata.

- Masak bubur hingga meletup-letup, angkat dari api dan sisihkan.





Ayam oseng Jamur Kecap

Bahan :

100 gr Ayam rebus ( di suwir2/ di iris halus/ di potong dadu )

2 sdm minyak goreng untuk menumis
200 gr jamur yg sudah di iris tipis (1 kaleng jamur iris )
4 siung bawang putih ( iris halus )
3 siung bawang merah ( iris halus )
Daun Bawang ( iris halus )
3 sdm Kecap manis
1 sdm saus tiram
3 lembar daun salam
1 cm lengkuas 
1 cm jahe ( iris halus )
garam dan gula pasir secukupnya





Cara Membuat :

- Panaskan minyak, tumis bumbu iris hingga layu. Tambahkan daging ayam yg sudah di iris halus, masukkan semua bahan dan tumis hingga harum.

- Masak hingga  bumbu meresap dan matang.

- Angkat dan sisihkan.




Penyelesaian Bubur Ayam  :

- Siapkan mangkok, isi dengan bubur ayam secukupnya.
- Taburkan ayam rebusan yg telah di suwir2 oseng jamur kecap di atasnya Optional)

- Beri taburan bawang goreng dan taburi dengan seledri , daun bawang yg di iris halus bila suka

- Siap dihidangkan.

Wednesday, December 11, 2013

Baso





It's Winter Time,.. Makanan yg satu ini ga pernah kenal musim, selalu saja enak di nikmati kapan saja, tapi lebih mantap lagi kalo makanan ini disajikan ketika musim dingin tiba..
Buat yg pengen tau cara buat baso... silahkan liat resep dibawah ini..


Bahan:
500gr Daging Cincang
3 Bawang putih
1 Putih telur
8 Sdm tepung Tapioka
1 Sdm garam
1/4 sdt Baking soda
1/2 sdt lada/merica
60 cc air
pinch of sugar ( Gula sejumput )

untuk kuah baso
3 bwg putih
3 bawang merah
garam / lada
Chicken Broth
Daun bawang,
Bawang merah goreng
2 btg Celedri


Cara buat :Dalam Food procesor, masukkan daging cincang, putih telur,masukkan bawang putih, baking soda, garam, merica, gula, tepung tapioka... lalu masukkan air sedikit demi sedikit hingga teraduk rata.
Dalam Panci yg sudah berisi air mendidih, masukkan Baso yg sudah di bentuk ( baso bisa di bentuk dgn jari tangan antara jari telunjuk n jempol. di scoup dgn sendok lalu di cemplungin ke dalam panci yg berisi air mendidih )
Angkat baso2 yg telah mengambang. sisihkan.
Air kaldo sisa rebusan baso bisa di pakai sbg air kuah dgn menambahkan, tumisan bawang putih/ bawang merah garam, bouillon, masukkan batang seledri.
tempatkan baso2 kedalam  mangkok yg sudah di isi sayuran2  ( toge, bihun/mie )  lalu siram dgn kuahnya.
Bon Apetit

Wednesday, April 10, 2013

Chicken Tandoori and Murgh Korma - Chicken in Nutty Sauce

My hubby love Indian food. Knowing the meal full of rich spice , that it's not something I prepare on a daily basis, just one time when I'm craving for it I will cook and that's kinda win win situation. my hubby Happy and I got what I want.  the thing is, often Chicken Tandoori dish is well known kind of dry dish aka no sauce. so after searching from  my favorite blog that I followed, I found the sauce that cough my eyes. and that what I do. I mixed the recipe to get the flavor that I wanted. hope my friend wouldn't mind but I'm sure she will be agree or excuse me when I tell her that combination is Heaven. It was really delicious. imagine this , My boys ( who known as a picky eater) finish their plate in no time!!
So let's try ..

Chicken Tandoori with Murgh Korma sauce ( Chicken in Nutty Sauce )
Ingredients
  • 1,5 kg chicken, skinless and with bone or boneless
  • 3 garlic cloves, grated 
  • 4 Shallots, slice thinned 
  • 4 cm ginger, grated
  • 1 teaspoon turmeric powder
  • 3 medium size red onions
  • 2 green chilies( Optional , I didn't use because of my kids doesn't like spicy food )
  • 1/4 cup roughly chopped cilantro, plus more for garnishing at the end
  • 6 to 7 almonds, blanched and skin removed( 2 tbsp ground almond )
  • 6 to 7 cashews( I don't use it )
  • 1 tablespoon white poppy seeds ( I don't use it )
  • 3/4 cup plain, flavorless yogurt ( 125 gr yogurt nature )
  • 1 tablespoon cream (optional) ( I use cream fraiche liquid )
  • 1 cup tomato puree, canned or homemade( I use 1 jar of my homemade tomato puree
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1 teaspoon chili powder ( I don't use it )
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon fennel seeds( I don't use it )
  • 2 to 3 green cardamoms 
  • 2 tsp garam masala
  • 1,5 Tbsp Tandoori powder spice
  • 2 tablespoons ghee/ cooking oil
  • 1 Tbsp Honey
  • 15 gr Butter
  • salt  and pepper to taste
Directions
  • Marinate the chicken with salt, turmeric, garlic, Shallots, tumeric,garam masala, tandoori spice, cilantro leaves, ginger, Yogurt, and Salt and let it rest for a minimum of five hours or overnight in the refrigerator.
  • Fried the chicken about 5 minutes upside down, put aside 
  • Next,In a wok on a deep pan, add 2 tablespoons of oil and bring it to heat using the same pan, pour the tomato puree add the ground almond, green cardamoms, salt n pepper.
  • Pour the chicken and let it soak to the tomatoes sauce . .continue cooking with low fire  
  • Add honey and butter, continue cooking until the oil starts to separate. If it gets too sticky, add a little bit of water. Cook for about 20 minutes. if the gravy gets too thick. Cook for a couple more minutes and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat.
  • Garnish with some freshly chopped cilantro and serve with rice, naan or your choice of bread.

** Recipe of the sauce I got it  from here and since my hubby doesn't like dry dish, I do some modification a bit and got the idea to make the sauce from this recipe... thanks Kankana

http://www.sunshineandsmile.com/2012/12/18/murgh-korma-chicken-in-nutty-sauce/

Wednesday, February 27, 2013

Butter Chicken/Murgh Makhani

I've been asking this type of dish to every Indian restaurant in town since I've been arrive in France.  I could not found everywhere. Maybe because of I didn't know how to spell the name of this dish. The guy in the Indian restaurant who understand what I'm talking about told me that this origin from Punjab and they are not from that area. Too bad, I wish they have it ( that would make my hubby so happy ). So, I forget about this dish long time a go, until 2 days ago, I found a blog from one of my food blogging friend.

I send her a message asking about this specific dish. and guess what?.. she have the recipe and give me the link for the recipe !!!. Here is the recipe and you should check those blog often because  you will found different idea  of dish there:

(http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/). Thank you so much Kankana :)

 

 

 


 Preparation Makhani Masala ( mean thick tomatoes based sauce )

Ingredients : (yields 1+1/2 cup)

  • 3 cups tomato puree
  • 1 tbs ginger, finely grated
  • 1 tbs garlic, finely grated
  • 1 stick cinnamon
  • 2 green cardamoms
  • 1/2 tablespoon kasuri methi (dried fenugreek leaves. it is easily available in any Indian Grocery store)
  • 1 tsp red chili powder
  • 1/2 tsp cinnamon powder
  • 1 green chilly, chopped
  • salt
  • oil

Directions :

In a saucepan, heat some oil and add ginger, garlic, cinnamon and cardamom. Let it sizzle for a few minutes.
Next, add tomato puree, salt, cinnamon powder, kasuri methi, chilly powder and mix them properly.
Add 1 cup hot water.
Bring the heat down to medium, cover the saucepan and let it cook for about 15 mins.
When you see the oil separating from the side and the sauce looks thick dark red in color, turn off the gas. The makhani masala is ready.


Now we do the Chicken 

Ingredients :


  • 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)( I use 2 pcs fillet  and 4  pcs of chicken breast  )
  • 1 tbs plain yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tbs garlic, finely grated ( it's about 3 clove of fresh garlic )
  • 1/2 tbs ginger, finely grated( it's about 3 cm of fresh gingger )
  • 1/2 tsp chilly powder ( I'm not using it b'cos I don't have in stock )
  • 1/2 tbs lemon juice ( I use half of fresh lemon )
  • 1 tsp garam masala powder( I use indian seasoning  )
  • 1/2 cup heavy cream
  • 5 to 7 almonds, roasted and then grated to a fine paste
  • 1 tbs butter

  • 1/2 cup cilantro for garnish, finely chopped( cilantro = coriander leaves )
  • salt
  • oil

- Directions :
In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the MAKHANI MASALA /sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and  garnish it with chopped cilantro.
Serve it with rice or bread of your choice.

Now lets start with the chicken

Ingredients :

  • 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
  • 1 tbs plain yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tbs garlic, finely grated
  • 1/2 tbs ginger, finely grated
  • 1/2 tsp chilly powder
  • 1/2 tbs lemon juice
  • 1 tsp garam masala powder
  • 1/2 cup heavy cream
  • 5 to 7 almonds, roasted and then grated to a fine paste
  • 1 tbs butter
  • 1/2 cup cilantro for garnish, finely chopped
  • salt
  • oil

Directions :

In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and  garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf

Now lets start with the chicken

Ingredients :

  • 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
  • 1 tbs plain yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tbs garlic, finely grated
  • 1/2 tbs ginger, finely grated
  • 1/2 tsp chilly powder
  • 1/2 tbs lemon juice
  • 1 tsp garam masala powder
  • 1/2 cup heavy cream
  • 5 to 7 almonds, roasted and then grated to a fine paste
  • 1 tbs butter
  • 1/2 cup cilantro for garnish, finely chopped
  • salt
  • oil

Directions :

In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and  garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf
Now lets start with the chicken

Ingredients :

  • 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
  • 1 tbs plain yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tbs garlic, finely grated
  • 1/2 tbs ginger, finely grated
  • 1/2 tsp chilly powder
  • 1/2 tbs lemon juice
  • 1 tsp garam masala powder
  • 1/2 cup heavy cream
  • 5 to 7 almonds, roasted and then grated to a fine paste
  • 1 tbs butter
  • 1/2 cup cilantro for garnish, finely chopped
  • salt
  • oil

Directions :

In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and  garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf



Monday, February 25, 2013

Brownies

 
Ingredients :

250 gr Black Chocolate
150 gr sugar
150 gr Butter
1 package Vanilla sugar
60 gr Flour
3 eggs
1 pinch of salt
10 gr of  Almond ( slice / cut in small piece )

Preheat  oven for 370F° ( 180° C)
Combine Black Chocolate and Butter, in pan or you can do it in Microwave fr 2 minites.
Combine Sugar, Vanilla sugar, butter , eggs and beat
Add the Flour and Salt, Mix well .
Pour the melted Chocolate/butter to the sugar mixed.
Add almond slice ( optional )
Butterized and add a bit  of flour in the pan, pour the mixture to the pan, and bake it for 15 minutes.

Bon appetite !!!!

CHOCOLATE CHIP COOKIES





Ingredients :

2 1/4 Cups all Purpose Flour 
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar, firmly packed 
1/4 cup granulated sugar
1 cup Softened butter/ margarine ( I use butter, 225 gr )
1 teaspoon Vanilla extract
2 eggs
1 package  semisweet chocolate chips 
1 cup Chopped nuts ( optional )

How to make it :

Preheat the oven to 375F ( 190° )
Combine flour ,salt,and baking soda in bowl and set aside.
Softener the butter in microwave (approx 1 minute )
Combine brown sugar, softener butter/margarine and vanilla and beat until creamy.
Add eggs and beat.
Add dry ingredients and mix well.
Stir in chocolate chips and chopped nuts. 
Drop mixture by rounded teaspoonfull onto non greased cookies sheets.
Bake 8 to 10 minutes

Recipe yields approximately  2 dozen cookies  

my note ***         
put in the container, cover it and Store in the refrigerator for 15 - 20 minute before you scoop it and put it in the oven fr 10 minutes

** usually I can store it in the fridge for 1 weeks ( I bake it when ever I want to eat ) and it's taste much much better when you eat while still hot or fresh out from the oven .
Bon appetite !!!!



Wednesday, February 13, 2013

Balado Udang



Ingredients :

450 gr Prawn
2 big Chilly
5 Onion
4 cloves of Garlic
1/2 fresh lemon ( just get the jus)
1 tsp salt
1 tomato
5 lime leaves
1 lemongrass
pinch of sugar

Preparation
Rinse the prawn under cool running water. remove all the shell /tail/head (optional, some people like to have complete ). pour the lemon jus and add 1/2 tsp salt, put aside.
Cut 5 cm of the lemongrass.


Direction

1. Blend well all the ingredients : Chilly, Onion, garlic, salt,tomato
2. Fry the prawn
3, Fry the Blend ingredient, add the lemongrass, lime leaves. cook about 5 minute
4. Pour the prawn to the pan , mixed well and ready to serve




Friday, February 8, 2013

Isi Pngsit Ayam/ Udang ( Kuah or Goreng )


ISI Pangsit Ayam
Bahan :
Dada Ayam Fillet ( daging ayam cincang )
Seledri
Daun Bawang
Wortel 
5 Bawang merah
4 Bawang Putih
2 tbsp tepung tapioca 
Garam
Lada


Put all the ingredient in Blender and mixed well. Put a side and ready to fill up the srping roll wrapper


Thursday, January 31, 2013

Gateau Vendeen





Ingredients :

6 Apples
200 Gr of Sugar
4 eggs
250 gr Flour
1 glass of Vegetable oil
1 glass of Milk
1 sachet Vanilla Sugar
1 sachet Levure Chemique ( baking powder 11 gr)
pinch of salt

HOW TO make it  :

* Mixed Well Sugar and Eggs
* Add  Flour in 3 time
*Add the Oil
*Add the milk
*Add the Vanilla sugar
* Add the levure chemique
* Add salt
* Buttering the pan, add little bit the dough, start putting the thin slice of apple's on top of the dough when is done pour the rest of the dough
* Preheat the oven  190
* cook fr 45 minutes

Moeleux Chocolat a la Saniah

Ingredient:

 
1. 200 gr Black Chocolat 

2. 200 gr Butter 

3. 170 gr Sugar

4. 5 eggs

5.1 Tbsp Flour
 

How to make it :


1. Melt the butter in the Chocolat, add sugar and blend until smooth.  
Break the eggs one by one into the batter, beating well after each addition. 
2 add the Flour at last  and beat until the batter is smooth. 
3  Heat the oven 190 and bake for 22 minutes.

Saturday, January 12, 2013

Kue Talam




 

 

 

Ingredient for Base layer

180 gr  Steam Pumpkin
200 gr Thick coconut mlk
50 gr Rice flour
25 gr Tapioca flour
90 gr Sugar
2 whole eggs
1/2 teaspoon salt


Vegetable oil for greasing
Pandan leaves for decoration

180 gr Thick Coconut milk
40 gr rice flour
1/2 teaspoon sea salt


Preparation



Making Base Layer

Combine Steamed pumpkin,Coconut milk, rice flour,Tapioca flour,sugar, eggs,sea salt in the jug of electric Blender. Process until smooth. Let the batter breath before start pouring into the cups mold .


Making the top layer

In the bowl, Combined Coconut milk, rice flour, sea salt, stir & mixed  well with metal spoon.

Preparation for cup mold
Slightly grease each of cups mold with vegetable oil and arrange on top of the tray.


Direction

Set the steamer on top of the stove over medium heat, and when the steamy ready , lower the heat.
Fill  each cup with base layer mixture up to  2/3 part of the cup
Steam around 8-10 minutes

When the base layer is done steaming and set, open the lid and carefully adding the coconut mixture with metal spoon, steam about 3-4 minutes or until set

When the cake is cool to handle, remove from the cup mold
arrange in the tray


Recipe from Cooking Tackle  http://beelittlefood.blogspot.fr/2012/12/steamed-pumpkin-cake-with-coconut-milk.html
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