Monday, May 28, 2012

Sate Bebek /Ayam/ Sapi


































Sate Ayam /Sate Bebek
  Chicken Saté


 You need:

  •  500 gr Fillet Chicken ( Boneless chicken )/ boneless Duck, cut in small pieces
  • 2  Tbsp sweet soja Ketchup
  • 3 Mountain table spoon Teriyaki sauce
  • 2  Tbsp ground Coriander
  • 1/2 tsp of Salt
  • 1 tsp  Pepper
  • 5 Garlic
  • 4 Shallots
  • 1 tbsp olive oil
  • Skewer bamboo

Steps:
  • Slice/dice shallots and garlic
  • in big bowl  : Combine all the ingredients, slice/dice shallots and garlic, soja ketchup pour in small cut of Chicken.
  • Cover the bowl and put in the refrigerateur for 24 hr 
  • place the meat to skewer before grilled in bbq

Complement:
Peanut butter sauce ( sauce kacang )
200 gr of fried/grille peanuts ( ground well )
3 fresh shallot slices
2  fresh garlic slices
2 tsp Palm sugar
2 tbsp Sweet soja ketchup
1 glass of water
Salt
5 Lime leaves
1 tsp Tamarind paste
1 red small chilli *optional*
Kencur *optional*

*Mixed all  the ingredients and add some hot water before serve


Soja Chilli sauce ( sauce kecap

3 fresh Shallot slice
2 fresh garlic
10 red or green chilli

5 tbsp soja ketchup
juice from half of lemon
* Cut in small pieces the chillli
* Slice the onion and Garlic
* Mixed the two Onion and garlice, add the soja ketchup





Sate Sapi
  beef Saté


You need:
Ingredients:500 gr beef ( cut in small pieces )
  • 5  Tbsp sweet soja Ketchup
  • 3 Mountain table spoon Yakitori sauce
  • 2  Tbsp ground toasted Coriander
  • 1/2 tsp of Salt
  • 1 tsp  Pepper
  • 5 cloves Garlic
  • 4 Shallots
  • 1 tbsp olive oil
  • bamboo Skewer
Steps:
  • Slice/dice shallots and garlic
  • in big bowl  : Combine all the ingredients, 
  • slice/dice shallots and garlic add soja ketchup/ Yakitori sauce in to  small cut of Chicken.
  • Cover the bowl and put in the refrigerateur for 24 hr 
  • place the meat to skewer before grilled in bbq




Clafoutis aux Cherries

Clafoutis aux  cherry 




For 8 people
You need:
  •  500 gr cherries, pitted
  • 2 Mountain table spoon Flour
  • 4  Tbsp Sugar
  • 2 pinch of Salt
  • 3 eggs
  • 35 gr Butter
  • 2 glass of Milk

Steps:
  • Combine all the ingredients in a blender except the cherries, 
  • Grease the pan with butter 
  • Pour the ingredients to the grease pan and add the cherries

Noted:
  • Remove all the seeds of the cherries before adding to the pan
  • During the preparation start the oven with temperature 180C . cook the pan for 35 minutes

Wednesday, May 16, 2012

Beignets au chocolat

Pour 4 personnes :
  • 500 g de farine
  • 30 g de levure de boulanger
  • 2 oeufs
  • 100 g de beurre
  • 3 cuillères à soupe de sucre en poudre
  • 15 à 20 cl de lait
  • sel
  • Chocolat + Beurre ou nutella


Préparation Beignets au chocolat

1Mélanger tous les ingrédients, jusqu'à obtenir une pâte moelleuse.

2Laisser lever au chaud 1h30.

3Étaler la pâte sur une surface farinée, découper des disques de 1 cm d'épaisseur. Poser dessus une cuillère de nutella et replier les disques. Mouiller les bords pour qu'ils restent soudés.

4Laisser lever 1 h.

5Plonger les beignets dans la friture chaude. Cuire 8 minutes par série de beignets.

6Les égoutter, les saupoudrer de sucre en poudre ou de sucre glace.

Pour finir... Je vous conseille de ne pas mettre trop de nutella sinon cela déborde de partout dans la friteuse...

Sunday, May 13, 2012

Cream Caramel

It may be strange, but my  crème caramel recipe is from my Malaysian best friend, Saniah. She got the recipe from her mother in law. I love this recipe. The most important thing about this recipe is that the recipe itself and the preparation how to  make them is very simple and easy. It produces light and smooth custard which is not overly creamy, sugary or heavy.  You gotta love them  when you eat.

so here is the
Ingredients



Ingredients:

  1000ml full-cream milk
  150g castor sugar 1 tsp vanilla paste, or 1 tsp orange blossom water/rose water
  6 eggs (once when I run out of egg I use 5 eggs .. the taste more lite then the 6 eggs .. so I prefer using 5 eggs instead of 6)
 1 Sachet Vanilla sugar
 Pinch of Salt

 Caramel : 80g castor sugar.

 1.Preheat the oven to 180°C
 2.Heat the milk to warm, add Vanilla sugar  and stir to dissolve. Put aside.
 3.Lightly mix the eggs,  and Sugar ( in a bowl. Strain the milk mixture into the egg mixture, slowly whisking. add pinch of salt )
4.Strain  and pour into the prepared mould that already have the caramel inside
5. Place the moulds inside the tin and fill the tin with water until it reaches halfway up the sides of the moulds.
6 Cook for around 30 minutes, or until set (the time will vary according to the oven and the size of the moulds).
4.Allow to cool, then store in the refrigerator for at least 4 hours or overnight.





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