Food et Photography

Foei Gras façon Lulu

2011-12-22T01:42:00.000-08:00

I always love when the holiday season around Christmas finally come. That's mean the time for preparing the gift and find a recipe that would perfect to try on. Honestly is tiring but in the same time I enjoy it, a lot.

I have been sick since last week, thanks God it get better now, maybe because of the exciting vibre of Christmas, The rich and fancy cooking, the glitter of the Christmas tree deco, the ambiance.. all is round up.. May be that's it make my body get recovery soon.

I really want to made a Foei gras since I've been crazy about this delish food from the first time I try on. but there is no way I made this delish food in State. It has agains their nature to eat foei gras!! ( kidding!!) I have been trying many recipe before found out that my mother in law recipe is much easier and taste Super. In Fact I always love something simple but taste great. So, here is the secret to make a simple foei gras, which is does not required special trick, fussy tips or the longer timing of preparations and this recipe is a perfect as all I want.

Le Foei Gras façon Lulu

Ingredients

450 gr Fresh Foei Gras ( fresh duck liver )

1 Tablespoon Porto

1 Tablespoon Cognac

1 teaspoon Salt

1/2 teaspoon Pepper

Fresh or confit Figue ( optional )

* Detail Cuison *

Preparation 10 minutes

Marinade 6 hours

Cuisson : 1 hour with temperature 90°C ( thermostat 3 )

cooling : 24 hours in the fridge

Method

For Marinade : pour Salt,Pepper, Porto, Cognac on top of the liver, mixed well, cover with plastic wrap and put it in the fridge for 6 hour

After done 6 hour marinade , remove the cover and start tapping the foei grass ( press gently and tied to the terrine )

Put the Figue in the middle of the foei gras ( optional , you can add any kind of flavor/taste )

Preheat oven to 90°C.

Grease the line of the edge of the terrine with dough (mixed :flour + water to get thick dough so there is no air coming inside the terrine during the cuisson)

Place the terrine in the Bain marie ( with water half of the terrine )

Cooked for 1 hour

Remove from oven and set aside to cool

(Leave it in the bain marie)

when is cooling , put it in the fridge for 24 hr before serving

Wingko Babat

2011-11-29T16:05:00.000-08:00

Ingredients :

400 gr Flour / Tepung Beras Ketan ( Farine Riz Gluant )
400 gr Dried Coconut
50 gr Coconut milk powder ( 1 sachet )
350 - 400 gr Sugar( I only use 350 gr of Sugar)
7.5 gr Vanila Sugar / Gula Vanila ( 1 sachet )
1 sdt Salt / garam
100 gr Margarine ( butter )... *I use Margarine
500 ml Water/Air

How to make it

Mixed all the ingredient Flour,dried Coconut, vanila sugar, salt,
Add the Margarine/butter during the mixing, add Water ..Mixed well until the dough well consisted. stirs with hand or wooden spoon ... put it aside.

Method :

1. butterize the wax paper in pyrex pan, put the dough and cooked in the oven for 1 hour with 170C.

2. When the dough start to be brownies, remove from the oven and flip it

3. Add the dried coconut on top and put it back to the oven for 5 minutes.
Remove from heat and let it cooling before you cut.

Translate in bahasa Indonesia :

400 gr Tepung Beras Ketan ( Farine Riz Gluant )

400 gr Kelapa Kering

50 gr Santan bubuk ( 1 sachet )

350 - 400 gr Gula .... saya pakai 350 gr

7.5 gr Gula Vanila ( 1 sachet )

1 sdt garam

100 gr Margarine ( butter )... *saya pakai margarine

500 ml Air

Panaskan oven 170C

Campur tepung, kelapa, santan bubuk, gula Vanila, garam

Masukkan Margarine yg sudah di cairkan kedalam adonan lalu aduk sampai rata

( seharusnya aduk pakai tangan .. saya pakai sendok kayu aduknya)

olesi kertas roti dgn mentega, , tuang adonan kedalamnya

masak sekala 1 jam, jika permukaan telah berubah warna kecoklatan .. BALIK!!!!

lalu taburkan sisa kelapa diatasnya dan panggang selama 5 menit

Cumi Hitam / Sotong

2011-11-20T14:24:00.000-08:00

Out of blue, after having lunch with my good buddy, I'm craving for cumi hitam ( my mom called it Sotong item ) and I told her that I want to cook a sotong ( cumi item ) with plenty of green chilli ( I mean really plenty.. I mean like, after done eating, your mouth feel like on fire.. ), It would be so much fun, but I need a buddy to eat with me. that what said to her.. but surprisingly she put her up and said.. I'm in Beib.. I love that dish too.. let's do it soon.

So Since we plan to meet today, I specially cook the dish without telling her... just for surprise.. unfortunately she got stuck in the middle of some errand. So, I eat it by myself. and still delicious (ofcourse )

Ingredients :
4 big Fresh Calamari ( if you can ask some body to clean the inside of calamari, ask them to keep the ink stay.because most some people don't like the ink )

4 Shallots
5 Garlic
15 big green chilli
10 small green/red chilli
3 cm Ginger ( peal it and slice thin )
1tsp sugar ( optional )
3 lime leaves
2 Daun Salam (bay leave optional if you don't have Daun salam )
1tsp Sea Salt

1 branch of lemongrass ( cut it thin slices )

1/4 tsp Pepper

4 Tbsp Vegetable oil

How to make it

Slice thin all the ingredients : Onion, Garlic, Chilli,ginger,Lemongrass put it aside ,

Method :

1. Wash properly all , the 2 type of chilli ( Red and Green chilli ),Shallot, Garlic, Ginger ( peel the skin of first before slices ) - Slice thin all of them .. put a side

2. Into frying pan, place the vegetable oil, when is hot enough fry all ingredient one at the time starting with the shallots, garlic, 2 types of chilli,ginger, Lime leave,lemongrass.
Cook about 10 minutes and add the calamary, lower the fire for shimmer for total timing approximately 20 minutes, adding 1/2 glass of water

3. Add the pepper,sea salt sugar and continue to shimmer until the liquid has evaporated
Remove from heat and put it in the bowl.

4. Serve warm with warm Rice

Toulouse night Shot

2011-11-16T11:27:00.000-08:00

Here is my City at night

Balado Makarel

2011-11-15T09:24:00.000-08:00

Since I have a farmer market next to my house every Saturday morning, I can get fresh fish on that market. I start to make the habit to have Fish day on Saturday. My boys seem waiting for that day. They prefer Fish instead of Meat.Ok.Ok..Of course they eat without the sambal balado in it. that's balado menu is only for me..

Sambal Balado Makarel Recipe
Ingredients:

3 big fish ( Makarel )
1 big lemon ( squize and get the juice out 0
1 tsp sea salt

10 long red chilies (cabai merah keriting)
5 big shallots
4 cloves garlic
1 red Tomato ( people from padang sometime didn't use the tomato to avoid the reduce of the hot spice from the chilly )
1 tsp sea salt
Vegetable oil for fry

Methods:
1. For the Fish.. clean up the inside, cut it in 2, put in the plate , add the lemon juice and sea salt on top of the fish, put a side to marinated about 15-20 minutes.
2.For the Balado sauce ,With a food processor, combine shallot, garlic, red chilies, sea salt, and tomato until smooth but not too fine.
3. Fry the fish and flip it to make the fish cook even. put a side , still using the same oil, fry the sambal, you can continue to stir frying the sambal mixture until you can smell the aroma or the oil start to come out/bubble.
4. Add the fry makarel on the balado sauce pan, mixed well ( about 5 minutes )

Fondant au Chocolate

2011-11-11T09:27:00.000-08:00

The best way to eat the Fondant au Chocolat is when it just out from the oven..creamy heaven melted in your mouth in the second you scoop in your mouth.

Fondant au Chocolate

Makes 12 muffin-size
You need:

180 gr unsalted butter
150 g Dark Chocolate
75 g Castor Sugar
45 g flour
A pinch of sea salt
6 large egg ( use only 3 whole eggs and 3 egg yolks
1 teaspoon pure vanilla extract ( optional ..sometime I use but most of the time I'm not using it)

Steps:

Preheat the oven to 180 C and have 8 muffin molds ready (You can also place paper cases inside muffin molds or if you have silicon muffin mold, you can place the chocolate dough right away no need the paper case ); set aside.
In a small pot, melt the butter + Chocolate in microwave about 2 minutes ( until the chocolate melted) Let cool slightly.
In the bowl of combine the eggs,sugar, salt . Mixed them well until the dough smooth.
Pour the butter+ Chocolate inside
Add the flour batter Mixed about 5 minutes
Cover the dough and place in the refrigerateur about 1-2 hr before cook.
Bake for 10 minutes, or until the blade of a sharp knife comes out dry when inserted in the middle. Let cool and dust with confectioner’s sugar, if you like, when serving.

Brioche

2011-11-05T12:28:00.000-07:00

It was hard to find a good simple brioche.
I've been searching the recipes of brioche from everywhere but only this simple one can fulfill my satisfaction... I got it from book of Francoise Bernard recipe book that I already translate.

Ingredients:
1/4 Kg (250grams ) flour
100 Grams of dry raisin
100 grams of Butter (put 3-4 hr outside of fridge /room temperature before use )
2 medium Eggs
3 Tbsp of Sugar
1tsp salt
1/2 glass of warm milk
1 sachet/packets of active dry yeast (each packet s is 5.5gr ) (french yeast = levure boulanger )

Directions:
* In big bowl, put Flour, sugar and dry yeast, mixed well with wooden spoon.
* Prepare a mixer electric , with a dough hook attachment, add the eggs and salt in the big bowl of flour and dry yeast. Mix until blended. Add gently the warm milk while the mixer keep on until the dough become incorporated ( elastic ).
*Take dough out of mixer bowl,Cover it with kitchen cloth/plastic wrap ( about 3-4 hr ) until the dough doubles in size/raise.
* Take dough out place it in the flat surface so you can working on the dough.
* in the table cover with flour, Punch the air out of the raise dough, Roll braided gently ( add some more flour to avoid the sticky in your hand), add the raisin and cut into 3 equal parts, form into a ball , place it in the bake pan and let sit in a cool place until doubles in size ( I would just leave it all night )

* In the morning prepare the oven 180C

Put the dough in the oven about 30 minute, when is cook let the bread cool off ( about 10 - 20 minute ) before you can eat..

Bon Appetit

Cara buat in Bahasa

* Dalam mangkuk besar :
* Masukkan Tepung, Yeast & gula.. aduk rata dgn sendok kayu
* Masukkan Telur lalu mulai aduk dgn mixer electric dengan spatula special yang untuk buat bread.
* Lalu masukkan secara perlahan-lahan susu hangat kedalam mangkuk sambil terus di aduk hingga adonan elastis...
* Tutup adonan dengan kitchen towel ( serbet ) Diamkan selama 3-4 jam hingga adonan mengembang ( kalau saya, dibiarkan semalamam )
* Setelah adonan mengembang, tekan2 adonan hingga mengempis. supaya tangan tidak lengket, taburi adonan dgn tepung ( jgn ragu untuk menambah tepung kedalam adonan )
* Setelah adonan selesai di uleni.. bagi adonan menjadi 3 bulatan, masukkan ke tiganya ke dalam loyang kotak.. Tutup lagi sekitar 2-3 jam ( Hingga adonan mengembang memenuhi loyang )
* turn the oven 180C
* setelah oven sudah mencapai 180C masukkan adonan kedalamnya * masak selama 30 menit
* Setelah masak, keluarkan & biarkan bread dingin sebelum di hidangkan ( sekitar 20 menit ).

Bubur Ketan Item

2011-11-03T10:07:00.000-07:00

This is the first time I try this childhood dish of mine. On some recipe the rice glutant should be prepare 6 hr before you cook it. But I just did right away without any preparation and.. Working just fine.

How to Make it is pretty easy..

2 cup of rice measurement black glutinous rice ( some people do 4 to 5 hours soaked before process or overnight but Me)

1 Pandan leaves, torn and tie a knot

1 Liter water, more cups if required

½ cup palm sugar ( gula merah ), shaved-- I use mixed brown sugar (substitute ) and regular custor sugar

1 cans of thick coconut milk
Sea salt to taste

How to make coconut sauce

Place the coconut milk in a pot, add 3 pandan leaves *torn and tie a knot.

Cook over medium heats, stir continuously, seasons with salt.

When its almost bubble, remove from the heats and let it cool.

Transfers into a jar, keep refrigerated

Method :

1. Wash properly and rinse black glutinous rice well under running water, Drain.

at some recipe they said to soak the black glutinous rice 4-5 hr or overnight, ( I just wash the black glutinous rice and cook right away )

2. Into deep pot place 1ltr of water and pandan leaves ,
add black glutinous rice.
boil over high heat and lower the fire for shimmer for total timing approximately 30 minutes, adding more water if required ( I cook almost to 1 hr and add some more water if required )

3. Add the sugar and continue to shimmer until most liquid has evaporated
or a slight thicken for another 10-15 minutes, season with sea salt ( Pinch )
Remove from heat and allow to cool.

4. Serve warm with coconut sauce

The Thing about Autumn... Fresh air

2011-11-02T03:27:00.000-07:00

In this occasion I'd like to thank Dian Degen from Swing your cooking spoon! for giving me this Heart Locket Award. And now I have to find 7 wonderful blogs to pass this award to them. If you receive this award, please read the rules carefully:

If you get this award, pass it on to other 7 blogs
Put in the award picture in your post
Don't pass the award back to the award giver
Answer the questions below and post them in your blog:

1. What make you feel great about yourself?
2. Who inspires you most?

My answers:
1. I feel great about myself because I'm Surrounded by great family and friends. Is Not easy to be someone who talk straight forward like me, could hurt people by accidently but if they are really truly friend of me, they will accept the way I am. I except if someone reminds me and talk frankly If I've made a mistake/hurt them, that's teach me for not make the same mistake again in future and that's also make the friendship stay.
2. Living abroad is not easy at all, but if you can blend and enjoy it, you will find the beauty of living abroad. My hubby is the one who inspired me the most. but I got a few good friend in the other side of the world who inspired me too ..I'm glad to have them as a friends.

And the Award that's inspired me, goes to 7 Wonderful blog :

La tartine Gourmande at La Tartine Gourmande
Ira from Cooking Tackle
Arfi at Homemades
Peppy atIndonesian Eats
Rita at Mochacocolaterita
Ipoek at Dapur Ipoek
mommy nya nisa at Rumah manis

The Autumn season is always make me lazy. I'm not sure that is because the soft fresh weather of Autumn or it just me who just like cuddling with my soft cozy blanket in my bed. Well, forget about the cozy blanket, since my boys still have one more holiday, I still have to cook. This time I choose Beef stew nutmeg or they called Semur Sapi in Indonesia. This dish usually for kids meal. I often find this menu on my childhood menu. Yep, My mom love to cook this dish for her kids. Since I live abroad, I like to introduce Indonesian dish to my kids, sometime they like it, sometime they don't but at least they try to taste many kind of meal so when they are visiting my parents they will not get food shock. For this dish, I modify a bit just because of the rich flavor of semur sometime can't digest kids taste.
so here is the menu for Autumn :

Semur Daging Sapi
Beef Stew Nutmeg

Semur Daging Sapi

Ingredients:

350 g beef (I used veal )
5 pcs Indonesian bay leaves (salam leaves)
1 tbsp vegetable oil
3 shallots, chopped
7 clove garlic, chopped
1/2 tsp freshly grated nutmeg
7 pcs of cloves ( mostly I didn't use due to kids doesn't really like the taste of cloves! )
4 cm ginger
1 tomato ( peeled the skin, cut it and blend with all the ingredients )
1 sachet coconut powder ( sometime I use, sometime not, depend on the stock )
4 Tbsp Indonesian sweet soy sauce (I use kecap cap Bango, the sweetness are perfect but if you can't find other sweet soy sauce is fine too )
2 medium size potatoes , peeled and cut 2 cm cubed
ground white pepper to taste
fried shallots and other green stuff to garnish
Salt, Pepper as desired

Methods:
1. In a frying pan, fry potatoes, put a side
2. Still using the remaining oil, fry all the blend ingredients (the shallots,Garlic, Tomato, ginger) add salam leaves.
3. Bring the meat inside, cook for approximately 25 minutes.
4. Add the rest of the ingredients Including the potatoes , reduce heat and cover the pan about 1.5 hours or until the meat is cooked and very tender.
5. Garnish with fried shallots or green onion.
6. eat with hot rice and sambal mentah...

Velouté de Cepes

2011-11-01T09:35:00.000-07:00

Ingredient

1 or 2 big Cepe Mushroom
100gr Chataigne ( walnut )

40 gr butter

2 tbsp olive oil

20 gr of ground veal

1 stalks of cellery ( cut/ cop in small piece )

1 stalks of Poireau ( leek ) ( Cut in small piece )

1 Onion

1 Garlic

1 boulion

650ml water

20 cl créam fraíche

Salt/pepper

Direction :

Clean Up the Mushroom 'Cepe ' by peel the skin & cut the dirty edge /part. cut in small pieces.

Fried Onion, Cellery with olive oil about 4-5 minute, add garlic, ground veal ( about 2 minute )

Add Cepe, Poireau & Butter.

Add the Bouillon & Watter

Add Salt & Pepper

Cook about 1hr in low fire.

Add the cream fraiche cook another 10 minute

Blend all the ingredient in the pant till smooth.

Serve while still hot.

Bon Appetit

Autumn in France

2011-11-01T08:59:00.000-07:00

The thing I love the most in autumn season is the changing color of three and the comfortable weather before the cold season come.

Grilled Fish ( Ikan Bakar/ Panggang )

2011-10-30T03:26:00.000-07:00

I've been planning to post a recipe of this grilled fish since last August.
The lazy mood of writing and blogging have been attack me since then. ~~For time being I just post the picture. Recipe coming son.~~

Voila, so here is the recipe ;

Ikan Bakar

Ingredients
2 Pcs of big fish (I used Sea Bas fish / Bar(francaise ) / Ikan gurame( Indonesia ) )
2 pcs of lemon ( just need the juice )
6 of basil leaves (kemangi leaves)
1 tsp turmeric leaves
1 tsp pepper
5 lime leaves
5 leaves for shredded and tear off the rest
2 cm of Ginger, peeled
2 lemongrass, take the white part and bruised
8 shallots
5 Garlic
Salt as desired

Directions
1. Squeeze lemons over fish and blend all the ingredients
2. Rub fish with the blend ingredients marinate for 30 minutes or let it more. and cover it
3. Reheat the oven or BBQ grilled .. Place fish, and BBQ/ grilled the fish about 45 minutes or until done.

Rib Soup for WInter ( Iga Soup)

2011-10-25T00:16:00.000-07:00

Ribs Soup ( Iga Soup ) is one of my mom favorite soup. She will cooked this soup no mater the weather is hot or cold ( Well, Jakarta never been as cold as Europe where I live now, but sometimes back then, when the rainy season come, it can be a bit cold too...just sometime!!!! ). the point is I found this soup often serve in every other week in our kitchen. so I called this is one of her cooking specialties. Usually my mom cooked this soup only with 2 kind of vegie her kids love the most, Potatoes and Carrots. Potatoes for my brother and I'm the rabbit. Yep.. I'm the one that eat the carrots on this soup ( Of course with the ribs too!! ). so each time we took the bowl soup. we have to struggle to collect our favorite veggie on the soup. thinking about that time, I felt so silly.!!

Back to the soup story. Since I have two picky boys who doesn't like or eat veggie ( except Salad and pumpkin soup!!! ). I often cooked this soup and believe it or not, They like it a lot.

Anyway, I'm just feeling great to be able to share the best memory of my childhood. So, for those who have picky eater kids, why don't you give a try to make this delish easy soup on your kitchen.

Bon Appetit!!

Ingredients:
1 onion
6 cloves garlic
1 kilograms of good Rib bones
4 stalks of fresh celery, cut into several sections
4 medium size of Potatoes, cut in 8
5 big size of carrot, cut in round
1 bouillon ( Compact broth in cube )
2 Litter of water
2 teaspoon sea salt, or more according to taste
1 teaspoon of pepper

SERVINGS
Parsely , finely chopped
Fried shallots
Andaliman Sambal
limes

Methods:

Boil Broth:
Fill your large pot with cool water. Boil water, and add the Ribs, keeping the heat on high. Boil vigorously for 1 hour. Bring to boil over high heat and lower to simmer.Put cloves, garlic, salt, bouillon, pepper, Celery.
Once the broth starts to boil, turn the heat to medium-low and allow it to simmer for 2 hours or longer. To make a good broth, it will take longer hours. The more time you are simmering it, the more flavour you’ll get. It’s important to keep the heat low.
After the broth has simmered for several hours, add the potatoes and Carot.
The soup ready to serve when the potatoes and carrot are cook.
Remove from the heat and serve while still hot.

Sambal Andaliman

2011-10-21T07:44:00.000-07:00

Sambal Andaliman is Well known as Sambal Batak. Spicy kicking in the mouth that what you will get when you eat this sambal . And this one of sambals that I miss from my mom home cooking. Most of my friends have their own favorite sambals that I made for them but Me. I love almost every sambal. Can't live without sambal in any jar stock that's I made. The point is, I couldn’t live without chili pepper.
My mom always ask one of her helper to make a big jar of any sambal ( sambal terasi, Bajak, balado etc ) but this sambal is her specialty. She's really good in mixing all the ingredient. So, speaking of my mom, when I talked to her couple days ago, I asked her for her secret recipe for Sambal Andaliman. With the courtesy of my mom recipe, I have to twist her recipe a bit to make it simple. Since I got the Andaliman have been Roasted so What I have to do is just grind the Andaliman with the ingredient then fry the sambal or may be just eat fresh like that.
Usually I found this sambal when my mom made a Rib soup ( Sup Iga ),, so as the weather start to be chilli I made a Pot au Feu de beouf ( Soup iga sapi )

Sambal Andaliman
Batak sambal

Ingredients:
95 grams green chilies
10 gr of Andaliman
1 tbsp of lime juice (1 green Lime )
8 pcs shallot
5 grams cloves garlic
1 big green tomat ( if you don't have you can subtitude with green cherry tomato )
1 teaspoon sea salt
pinch of sugar (optional)

oil for stir frying ( some people like to eat this sambal uncooked )
2 stick of lemon grass
3 leaves lime leaves

Methods:
1. In a high heat, roast the Andaliman ( use as desired after that is good for storage in the freezer for months )
2. Grind the roasted Andaliman and all ingredients until smooth but not too fine ( Before you start to blend all the ingredient add the lemon juice first so the color of the sambal not to dark ). It’s up to you to choose a traditional way for grinding the ingredients into spice paste. I chose to use my favourite helper, a food processor to do the job for me.
3. In a wok or skillet, heat up the oil and stir fry the spice paste in the vegetable oil for a few minutes, then add the seasalt and sugar. Keep stirring until the liquid evaporates and the oils start to come up.

Oseng Oseng Kangkung

2011-09-15T12:38:00.000-07:00

In Indonesia this Veggie is well known as Remedy for people who have sleeping problem.

I didn't follow any friends recipe , I was just mixed and stuff with the spice until get the taste as I wanted.

Honestly, I'm not making this dish very often because this type of veggie is so darn expensive (*here in France compare to my hometown in Indonesia)

I have got to say that my recipe is rather easy and relatively simple and you are definitely would relay on it for your quick simple cooking !

Ingredients

2 big green chilly

2 Shallots

3 Garlic

1 medium Tomato

a bunch of Kangkung ( Water spinach ) as desire

2 tbsp oil

1 tbsp oyster sauce

1 tsp homemade sambal terasi (shrimph paste chilly sauce )

salt, Pepper

Pinch of sugar

half small glass of water

How to Cook

Slice thin the Onion , Garlic, chilly

Cut the kangkung as you wanted

Reheat the oil in the pan

Fry the Shallots, garlic, Chilly

Add the kangkung, Oyster sauce, salt, pepper & watter ( cooked about 5-10 minutes )

Serve while still fresh out from the pan.

Pate a Chou / Profiteroles/ Kue Soes

2011-09-12T04:49:00.000-07:00

In Indonesia this kind of cake is well known as Kue Soes. this cake is always remind me of my childhood. I though it would be hard to make it, but apparently is pretty easy to make.

So I baked this cake for my love

For the choux pastry

250ml cold water
1 tsp caster sugar
100g unsalted butter, plus extra for greasing
200g plain flour
pinch salt
4 medium free-range eggs, beaten

For the chocolate sauce

150gr good quality dark Chocolate, broken into pieces
150 gr Butter
Reheat until melted and mixed well

Preparation method

Preheat the oven to 180C, Place a small roasting tin in the bottom of the oven to heat.
For the choux pastry, place the water and butter into a large saucepan. Heat gently until the butter has melted.
Turn up the heat, then quickly pour in the flour and salt all in one go.
Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
Beat in the eggs, a one at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a fork - this helps to make a crisper top. Brush the top of each ball with the yellow eggs so the profiteroles will not too pale when is cook.
Bake for 20 minutes, or until golden-brow.
Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
For the chocolate sauce, place the chocolate and butter into a small saucepan and bring to the boil to make a frosting, heat and stirring occasionally until smooth and well combined. Pour the Chocolate mixture into the profiteroles.
To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold

========================================================

For the cream filling/ Créme Patissiere: Ingrédients (pour 6 personnes) : - 1 litre de lait - 100 g de farine - 200 g se sucre - 4 jaunes d'oeuf - 1 gousse de vanille, du café, du cacao… le parfum de votre choix Etapes clés :
- Mélanger les jaunes d'oeuf avec le sucre. Battre au fouet jusqu'à que le mélange blanchisse
- Ajouter la farine et bien à l’aide d’une cuillère en bois et détendre le mélange avec un peu de lait
- Mettre le reste du lait à chauffer avec le parfum choisi dans une casserole à fond épais
- Lorsque le lait est tiède, ajouter le mélange précédent. Remuer de façon continue, d’abord au fouet puis à l’aide d’une cuillère en bois.
- La crème va épaissir progressivement.
- Arrêter la cuisson lorsqu’elle nappe la cuillère puis débarrasser dans un saladier. Elle va continuer à épaissir en refroidissant.
- Filmer au contact ou recouvrir d’une petite pellicule de beurre fondu pour éviter d’une peau ne se forme à la surface de la crème.
- Mettre au réfrigérateur et utiliser lorsqu’elle est bien froide.

Harvest this Year

2011-09-04T01:17:00.000-07:00

Well, can you imagine how success the person can growth this big giant Onion on her garden..

Sate Lilit Bali

2011-09-04T00:54:00.000-07:00

I just eat this Satay yesterday, it was delicious!!!
so I ask my friend for the recipe, and here they are.

Ingredients :

* 500 gr Chicken Fillet ( Ayam 500 gram)
* 5 Tbsp shredded coconut (kelapa parut 5 sendok makan penuh)

Spice for blend ( bumbu halus ) :
4 clove Garlic bawang putih 4 siung
2 Shallots ( bawang merah)
2 cm kencur
2 cm kunyit ( 1/2 tsp tumeric )
3 Candle nut ( kemiri )
1 Tbsp Coriander (ketumbar)
Pepper (merica)
Salt (garam)

Methods:

Blend well all the ingredients
Blend the Chicken fillet
Mixed well the ingredient and ground chicken and put a side about 15 minute
add to the bamboo skewer and ready to put in the oven
(cincang ayam, haluskan semua bumbu campur hingga rata siap untuk dibakar)

Beef Rendang

2011-08-31T07:21:00.000-07:00

I usually cook this special dish for my hubby. He love it so much specially If I'm the one who cooked. one of the reason is because he only can stand the spice with max 3 Big chilly ( on my opinion that is not spicy at all or barely spicy!! ). Rendang food It’s supposed to be spicy. hope the west Sumatra people not feel offended to know the recipe modify by me.
Even though I'm not a moeslem I like to invite my friend to Idul Fitri dinner, I made Rendang Sapi, sambal Ijo ( green chili sambal ) and Sambal Goreng ati. I just feel a bit not complete without the lontong sayur and the small cookies that usually come along such a nastar ( pineapple filled cookies ), putri salju ( almond cookies cover with snow sugar ) but, well, one a year it's ok to be different.

I agree with my friend Indo Eats said that many Indonesians who live in abroad don’t have any patience to cook it. It takes hours to get the perfect rendang in taste and appearance. ( it almost same like cooking french cuisine named beef bourgogne soup... it takes hours and long!!!). For me it doesn't matter because as soon as all the ingredients are inside the pan, I can just put the timer and leave it until the timer rang. Guaranty, you will never missed it if you do like I did.

The authentic rendang is supposed to be dry but since my hubby doesn't like dry food. I always make the Rendang a bit extra liquid. I know it's look different but the taste pretty much is a good. I knew it because by accident I over hear that my moms tell my family that I can cooked now since I made a rendang that fit to her taste.

To get the closest taste, my mom ever told me to use daun kunyit (tumeric leaves). She did plant last year on my back yard and now I can use those leaves for my cooking, a lot. my mom also told me that this leaves giving very special flavour.

Rendang Daging Padang

Preparation and cooking times

Prep 30 mins
Cook 4 hours

Ingredients:

1kg 450 g beef (my mom always told me to choose the best part of the beef, she called Haas meat but since I don't have here I replace with beef Bourguignon )
2 Canned (800ml ) coconut milk
1 sachet coconut milk powder
1 tbsp of Tamarind paste
Peper
salt as desired

Leaf Spices (REMPAH DAUN):

3 Daun salam ( can be replace with bay leaves )
4 Lime leaves
2 lemongrasses, cut 3 cm long of the top parts(set aside) and bruise the rest

Other Spices to blend well:

3 pcs big red chillies as desired
10 shallots
6 cloves garlic
3 cm long galangal
4 cm long ginger
2 top parts of lemongrass that are cut into 3 cm long
3 lime leaves,
1 tbsp coriander seed
1 tsp cumin
1 tsp Nutmeg
7 pcs Candle nuts ( Kemiri )
Salt

Directions:
1. Blend the spices in the food processor until smooth
2. Reheat the oil, fry the spices ( wait until the spices produce oil )
3. Bring the Beef / meats and stir until the oil come out,
3. Add coconut milk, coconut powder with REMPAH DAUN
4. Bring to a boil and stir once a while.
5. Add tamarind paste, salt and pepper. Let cook until the mixture starts to oil and thick. At this stage, the fragrant aroma of spices begins to smell.
6. Reduce to low heat and stir once a while. When the liquid absorbs, it’s time to add stirring frequency, so the mixture is not going to be scorched on the bottom. Savory aroma starts to come out. Keep stirring until darken, dry and oily.

Fruit Salad for hot summer

2011-08-31T06:49:00.000-07:00

I got this peach fruit from farmer market next to my home last Saturday. The seller keep telling me that the fruit is extra sweet. Ok. I got it.,I though he just want to sell his stuff, right!! so I didn't realize this fruit until this morning. That is because of I have my sister in law family coming for vacation in the area. They came from Dijon, about 700km from my place. It's really nice to have a family visit sometime. my kids can see and play with their cousins more then usual. They already spent time together at my parents in law in early Juli, but I guess for kids that's not enough.
Ok, back to my back of fruits, after the guess gone, as a routine, I start cleaning up the fridge, and what I found? Voila, bags of Peach Fruits. I found the peach in the drawer of my fridge. so I got excited thinking what should I do with this fruit. I plan to make fruit salad as a dessert .
It's true.. the fruits are so juicy and sweet.. I should return to that seller next Saturday to buy some more fruit!!
to make the fruit salad even better, I just add a drop of lemon juice and pinch of fresh Mint leaves..

Mie Baso

2011-08-26T11:22:00.000-07:00

No matter where you go, when you craving this kind of street food ( which is always impossible to find the same taste like you had before in Indonesia ), it always make you feel homesick of Indonesia.. that happen to me .. a lot..
That's why I always have a stock of noodle in the placard and home made meatballs ready in freezer.
I guess I don’t have to say all of this, because I'm sure you are all agree..

1 pack of Noodle
6 pcs of Beef Meatball
Celery
Fried Onion
Chily sauce
1 egg

How to make it

1. Boil hot watter
2. add the fresh / frozeen meet ball
3noodle cook about 3 minutes
4. in the bowl, Combine all the sauce or spice from the noodle package, add little bit of hot watter to blend the sauce
5. Pour the noddle to the bowl, put back the watter to fire and add eggs to boilled
6. add the rest of the ingredients on top of the noodle
7. Add the egg on top of the noodle
Ready to serve while still hot..

Foei Gras

2011-08-25T08:53:00.000-07:00

You will only can find this kind of dish during the fiesta or celebration like Christmas, new year or some other special celebration, you can named it.

for most of American people (that I knew), they wouldn't dare to eat this kind of dish one of the reason is because they always think first how unfriendly / inhuman they treat the duck to get the big liver.. for myself, thank you very much, I don't want to know the detail..I just want to enjoy the delicious dish in front of me.

Ingredients

600g duck liver
2 figue , cut in two
pinch of Salt
pinch of Pepper
2 Tbsp Porto

Duck liver ( Foie Gras )

this dish always makes Christmas or any celebration complete, I always try to make my own with my mother in law recipe.

Preparation and cooking times

Prep 30 mins
Cook 15 mins
Plus setting

Cut away and discard any large sinews from the livers, then set the livers aside.
Cut the figue in 2,
Season the livers generously, then tip the contents of the terinne and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge cover it ( leave in the fridge around 2 hours )
Reheat the oven 150C and place the terinne foei gras in bain marie ( water bath ) about 1 hour
Remove from the oven and cool off before you keep for in the fridge.

Make ahead
You can make the foei gras up to 4 days ahead, making sure it's properly covered with cover. It can also be frozen for a month, but start defrosting it in the fridge 2 days before serving.

===========================================

Confiture D'Oignon

INGREDIENTS

Pour 6 personne(s)

- 2 Oignons rouges + 2 oignons jaunes émincés ( 2 Red Onion And White Onion )
- 30 g de beurre ( 30 gr Butter )
- 150 g de sucre semoule ( 150gr sugar )
- 1 cuil. à café de vinaigre balsamique ( 1 tsp balsamique Vinegar oil)
- 4 cl de grenadine ( 4tsp grenadine syrop )
- 1 cuil. à café de piment d'espelette ( 1 tsp ground hot chilly )
- Vin rouge, un côte de Blaye ou un Bergerac rouge ( red wine )
- Salt
Optional : 2 Apple , blend it.

PREPARATION

* Put the butter in the frying pan, add the onion already slice, cook about 3 minute ( Dans une casserole mettre du beurre ajouter les oignons émincés, faire cuire à feu doux 3 mn.)

* after that add sugar, vinegar, grenadine, salt and ground chilly, pour the red wine on top of the Onions. leave it cook for 1h30 minute with medium fire. (Puis ajouter le sucre, le vinaigre, la grenadine, sel et piment, verser le vin rouge à hauteur des oignons, et laisser réduire pendant 1h30 à feu moyen.)

* as an optional you can add the puree apple during the slow cook.

Red and White in August

2011-08-25T02:09:00.000-07:00

I would presented this salad for special event with red and white theme for food blogger that I follow. hope can fit to the theme.

Since I got a lot of stock of cherry tomato growing so fast in my garden. what I need to do is just add some Mozarella cheese.

Ingredients :
Bunch of Cherry tomato
Mozzarella cheese

Sauce:
Vinegar Oil
Mustard
Olive oil
1 tsp honey
Mint / coriander leaves

How to :
1. Rinse tomatoes with clean water. Drain
2.Drain the water on mozzarella cheese from the package ( usually there is a water in the package). Put aside.

Sauce:
2 tsp dijon mustard
2 Tbsp vinegar oil
2 Tbsp olive oil
1 tsp honey

Mixed well all the ingredients of sauce and pour on top of the salad that you already prepare in the plate.

Voila, Bon appétit

Salsa Sauce

2011-08-18T07:58:00.000-07:00

I love salsa sauce. Since last year I keep buying the coriander bucket for my salsa sauce, those tiny bucket are so expensive, this year I got a courage to do semi the grain of coriande. so I can have my own coriander in my garden. the idea to make salsa sauce today is perfect. cloudy and rain.. At least fresh salsa sauce can bring back the summer taste in our mouth ....

Ingredients

250g fresh tomatoes, finely chopped
1 small onion, finely chopped
3 mild chillies, finely chopped
bunch fresh coriander, finely chopped
salt, to taste
lime juice, to taste

Methods:
Combine all ingredients. add Tortillas chips to dips the salsa sauce

Something About summer

2011-08-18T07:20:00.000-07:00

These were the gigantic tomatoes I grew in my garden this year.
I loved how big and strong they looked. How watery they felt in the mouth. Fresh and light in the same time
I kept them for my hubby, knowing how much he’d enjoy les premiers tomat du jardin.
I also plan cherry tomatoes, not much only 4 small tree, that's just for myself , every day Most of the time while I watering the garden, I can just pick and eat them, they are so fresh and yummy.
It’s a small and simple thing, and it might sound silly, but these tomatoes made me feel very excited. And happy. Because my hubby loved them. Because I grew them myself.
Every day. Most of the time, I used them in salads or salsa sauce. But at other times, we preferred to eat them nature as an appetiser. or if some of green tomate so tempting to eat, I made a Sambal Hijau ( spicy green chilly blend with green tomat ), it always remain me of Sambal Ijo from Padang restaurant in Jakarta.

Sambal Ijo Padang
(Green Chili and tomato sauce )

Ingredients:
250gr green chilli
150gr green tomato
2 tablespoons freshly squeezed lemon juice
1 tablespoon salt
5 pcs Shallots
4 pcs Garlic
4 tablespoon vegetable oil for frying
1 sachet bumbu rendang
4 lime leaves

Methods:
Combine all ingredients.squeezed lemon juice before blend the all ingredients (so the color will stay green ).
fry the ingredients with small fire ( about 15 minutes)

Blueberry Cheescake d'Espagne

2011-07-26T00:10:00.000-07:00

This cheescake is so delish...
At first when my friend give me the cake with mango ice cream on the plate, I though the taste would be weird..but turn out is so yummy, fresh and perfect.
I still haven't had the recipe yet.. I will posting as soon as I get.

Gateaux moelleux au Chocolat

2011-07-03T12:31:00.000-07:00

My mother in law is the one who introduced and baked this gateaux moelleux au chocolate in every occassion. She's been so generous to give me the recipe since she know that I love her cake so much. Since I got the receipe I have been making it regularly ever since ( of course not when she's around ). Today she made it again for her first grand kid birthday. It only requires a simple of ingredients, and a few simple steps, you almost close to heavenly melted chocolate that you dreamed of.

Simple slice, simple pleasure.
125 gr Chocolate bar
125 gr Butter
125gr Sugar
2 eggs
2 Tbsp Flour
3 Tbsp milk
Reheat the oven 180C
- Melted the chocolate and butter in microwave ( about 2 minute )
- Add Sugar and mixed well with mixer.
- add egg yolk ( put the white egg in different bowl and mixed well until snowy )
- add the flour and mixed well.
- Add white snowy egg to the dough using a spatula, mixed gently.
- butterize and sprinkle the flour in the mold.
- Put in the oven for 30 minute
- serve while still warm.
GATEAU AU CHOCOLAT

Pour 8 personnes :

-125 grs de chocolat à croquer (nestlé)
-125 grs de beurre
-125 grs de sucre en poudre
- 2 cuillères à soupe de farine
- 2 oeufs
- 3 cuillères à soupe de lait.

Dans un récipient faire fondre le chocolat, le lait et le beurre au micro onde.

Mélanger bien, puis ajouter le sucre et les jaunes d'oeufs et ensuite la farine.

Battre les blancs en neige très ferme et les incorporer peu à peu à la préparation.

Beurrer un moule, verser la préparation et mettre au four (préalablement chauffé - 180°)

Cuisson 30mn. environ - vérifier avec la pointe d'un couteau.

Ne peut être congelé.

Cream Caramel

2011-06-24T15:40:00.000-07:00

You need:

1 Litter of Milk
150 gr of Sugar
1 sachet vanilla sugar
6 eggs
80 gr Sugar to caramelize the top.

Steps:

Preheat your oven at 170C
Bring the cream to a gentle boil and stop immediately. let coolingdown for 5 min.
Strain.
In the meantime, mix together the egg with the sugar and vanilla until light in color.
Bring the sugar for caramelized about 10 minute,
Pour the cream slowly to the pan already have caramelized.
Fill the baking dish with boiling water so that the water line is half way up to the height of the ramekins. Bake in the oven for 25 to 30 min. Let cool before placing the creams in the fridge for a few hours.
Option .. Serve with extra berries on top if you want too

Tomat Cherries

2011-05-30T12:41:00.000-07:00

how to make it:
200 gr Tomat Cherry
2 Cup Vinegre
100 gr Sugar
Water ( 10 ml )
Sesame seed

Klepon

2011-05-30T09:47:00.000-07:00

Bahan

400 gram Farine riz gluant ( tepung ketan)
1 sdt Garam
Gula Jawa untuk Isi secukupnya
Kelapa serut secukupnya
Air suam2 kuku ( hangat ) secukupnya ( kurang lebih 1/2 gelas air )

Cara buat :
- Masak Air hingga mendidih sementara membuat adonan
- Aduk rata garam & tepung ketan lalu masukkan air hangat secara perlahan lahan, Aduk dengan tangan hingga bisa membentuk bulatan.. kalau terlalu encer bisa juga ditambahkang dengan tepung biasa ( ini kejadian soale ama ekke..hehehhee )
- Buat bulatan & isi bulatan tersebut dgn gula jawa yg telah di iris tipis, lalu tutup bulatannya
- masukkan ke dalam panci yg berisi air mendidih.
- angkat kue2/ bulatan klepon yg mengambang
- letakkan dalam panci saringan supaya airnya turun
- letakkan kelapa parut dalam piring untuk membalur klepon
- siap di hidangkan panas2

TIRAMISU

2011-05-28T13:23:00.001-07:00

250 g de mascarpone
24 biscuits à la cuillère
3 œufs
100 g de sucre
1 sachet de sucre vanillé
20 g de chocolat
1 cuil. à soupe rase de cacao non sucré
1 cuil. à café rase de café soluble
1 cuil. A soupe de cognac
3 gouttes de citron

Directions:
Diluez le café soluble avec six cuillerées à soupe d’eau chaude. Ajoutez le cognac.
Sur un plat de service, disposez la moitie des biscuits à la cuillère. A l’aide d’un pinceau à pâtisserie, imbibez-les de la moitié du café alcoolisé.
Fouettez les jaunes d’œufs avec le sucre, jusqu’à ce qu’ils deviennent pâles et crémeux. Toujours en fouettant, ajoutez progressivement le mascarpone.
Montez les blanc en neige ferme avec quelques gouttes de citron. En fin d’opération, ajoutez le sucre vanille.
Incorporez-les délicatement au mélange œufs-mascarpone.
Etalez la moitié de cette crème sur les biscuits imbibes. Saupoudrez de la moitié du cacao. Recouvrez des derniers biscuits. Imbibez-les à leur tour.
Etalez le reste de crème au mascarpone. Placez le tiramisu pendant 4 heures au réfrigérateur. Au dernier moment, saupoudres de cacao. Avec un couteau, raclez le chocolat en copeaux, et parsemez-en le tiramisu.
Servez ce dessert frais.

Campur kopi dengan 6 sendok air panas. Masukkan cognac.
Dalam loyang/wadah pirex, letakkan sebagian biscuits. Dengan bantuan kuas pâtisserie, celupkan biscuits dengan separuh yg sudah beralkohol ( café alcoolisé ).

Kocok kuning telur dengan gula, sampai menjadi putih dan kental. Masih dengan kocokan, tambahkan sedikit demi sedikit mascarpone.

Kocok putih telur sampai benar2 mengembang dan beri beberapa tetes air jeruk nipis (citron). Setelah selesai tambahkan gula vanili ( sucre vanillie ).

Campurkan perlahan-lahan dengan adonan telur yg sudah dicampur dgn mascarpone.

Bentangkan sebagian creme diatas biscuits yg sudah dicelup.dengan kopi beralkohol, lalu taburkan sebagian dari bubuk coklat (cacao) .

Susun/bentangkan sisa biscuit diatas adonan pertama, ratakan sisa cream mascarpone & bubuk coklat .
Untuk hiasan, gunakan pisau, sisir coklat dengan pisau hingga menghasilkan potongan2 halus/kecil coklat..

Brownies

2011-04-25T11:24:00.000-07:00

If I'm not in the mood to make a cake, this is my best solution easy cake to make ever..dont have to worry about to be raise etc.. the result so delish..

Ingredient :

250 gr Dark Chocolat Bar
150 gr Sugar
150 gr Butter
3 Eggs
60 gr Flour
Pinch of salt
100 gr almond slice ( optional )

How to make it ?, it's pretty easy...
Prehead the oven 180
Melted the Butter & the chocolat in Microwave for 2 minute or less
Mixed sugar and the eggs one at the time, Mixed well about 3 minute
Pour the Chocolat/butter to the mixed butter + sugar
Add the Flour, salt, almond slice, Mixed well,
Butter & flour the pan,
Pour the ingredient to the pan, and put it in the oven about 25 Minutes
Voila, here is the Brownies

Orange Cake

2011-03-18T15:49:00.000-07:00

You need:

1 big Orange fruit
Pinch of salt
2 Large eggs
100 gr of butter
100 gr of flour
100 gr of sugar
1 tsp baking powder

For topping;
75gr dark chocolate + 20 gr butter, chopped & melted on microwave about 1 minutes

Steps:

Preheat the oven to 180 C and butter an pan 21cm ( long ) mold. Coat with butter & flour set aside.
Before you cut the orange in 2, grate the skin of the orange first to get the zest.
Place the eggs & sugar about 15 minutes ( Keep on Mixed during the adding ingredient )
Add Butter
Add zest & the orange juice
add baking powder
Add Flour
Add pinched of salt

Steps:

Preheat the oven to 400 F and butter an 8-inch (21 cm) round mold. Coat with flour and tap the excess out; set aside.
Place the chocolate and butter in a bowl. Place the bowl over a pot of simmering water and let melt, stirring.
In a large bowl, beat the eggs with sugar and salt until the preparation has tripled in volume — for 8 minutes.
Fold in the almond meal and hazelnut flour. Fold in the melted chocolate.
Transfer this batter to the mold and bake the cake for 30 minutes. Let rest for 5 minutes and unmold carefully.
When ready to serve, dust with confectioner’s sugar. The cake should stay moist inside.

Sambal Teri Kacang

2011-02-28T14:13:00.000-08:00

Dulu waktu kecil..saya tidak terlalu menyukai jenis makanan yg satu ini.. Anehnya sekarang setelah hidup jauh di negari orang kok ya malah jadi suka banget. karena stock ikan teri medan sudah habis, jadilah saya ganti dengan ikan teri yg berasal dari Thailand.
Resepnya gampang banget..
1 bungkus ikan teri kering ( saya pakai yg frozen )
250 gr kacang tanah yg sudah bersih tanpa kulit
bahan yg di haluskan :
6 buah bawang merah
3 buah bawang putih
1 - 3 cabe merah
garam/lada
1 tbsp Gula ( secukupnya )

Cara buat :
1. Panaskan minyak ( make sure it really hot !)
2. Masukkan ikan goreng sekitar 5 menit ( karena minyaknya panas sekali, memasaknya cuma memerlukan beberapa menit ), angkat ketika ikan teri sedikit berubah warna kecoklatan. Taruh di wadah yg sudah di lapisi dgn kitchen towel. sisihkan.
3. Goreng kacang tanah ( masih dgn minyak panas sisa menggoreng ikan teri ).. angkat ketika sudah berubah warna.. taruh dalam wadah yg sudah dilapisi dgn kitchen towel. biarkan & sisihkan hingga siap di gunakan.
4. Masukkan bahan yg sudah di haluskan kedalam minyak bekas menggoreng ikan/ kacang tanah..
5. Masukkan gula ketika sambal sudah mengeluarkan harum. Gunakan gula sesuaikan dgn selera
6. Masukkan ikan teri + Kacang tanah ke dalam penggorengan yg berisi sambal, aduk rata lalu angkat.
7. Biarkan sejenak sebelum di hidangkan.
8. Hidangkan dgn nasi panas... Bon Apetite

Pancake

2011-02-06T06:19:00.000-08:00

Jenis sarapan yg satu ini biasanya selalu tersedia hanya di saat akhir pekan saja.
Walaupun membuatnya sangat mudah sekali. Hanya perlu memasukkan semua bahannya ke dalam blender, Done in couple minute. Tapi,...... energy sabarnya dalam hal memasaknya itu yg suka ga ada di hari2 biasa. soo, week end only...

Resepnya mudah sekali.

The Ingredient dough:
2 Eggs
2 Tbsp sugar
1,5 tsp vanila
1 Tbsp butter
1 tsp baking powder
1 C 1/4 Flour
1 C 1/4 Milk

Blend everything
Fry with soft fire about 2 minute or until the pancake start making a bubble/hole, flip it in 2 second & take out from frying pan.

Topping can be :
marble syrop
Nutela
Sugar Powder

Lasagna Al Forno

2011-01-26T01:54:00.000-08:00

I guess it have been ages I make Lasagna. This is one of my hubby favorite dish. Since tonight we invite some friend coming for dinner I plan to make Lasagna.
Usually when I make the lasagna it always with the dried lasagna from supermarket. Easy & handy to have that in stock so can be useful to prepare when I'm lazy to cook. that the good thing about dried pasta ready on stock. I don't really care so much for fresh Pasta, until my hubby do some experiments with the pasta maker that I got for my birthday last year ( haven't use it till now ).
I didn't ask him. It Happened just like that. He want to make a fresh pasta for the lasagna that I intend to make for dinner. so be it.
With Flour, eggs & little hands help of my young son, my hubby prepare the pasta.
Certainly Delicious pasta that I ever try. Moist, tender & fresh that is the result of my hubby fresh pasta.

so I made the Lasagna with Love & for sure the result is the best ever!!!..
I make big giant dish Lasagna for 10 people, at dinner time the guess & my hubby could not stop eating it until only one slice left.
Then the next day, my hubby ate for lunch with salad
“Too good!” he keep repeated.

Ingredients

1 pound dried lasagna noodles ( I use the fresh one )
Olive oil
1 onion, chopped
3 cloves garlic, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
3 bay leaves
1 1/2 pounds ground beef' (600 gr )
1 pound ground Italian sausage ( I didn't use it )
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
1/4 cup Italian flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, chopped
Salt and black pepper, to taste
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups tomato sauce, prepared ( you can use 1 can of chopped tomatoes can )
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Directions

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking.
Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
Coat a large skillet with olive oil.
Saute over medium heat, onion, garlic and herbs.
Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes.
Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs.
Add Parmesan, season with salt and pepper.
To assemble the lasagna:
Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce.
Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce.
Then, line each end of the pan with a lasagna noodle.
This forms a collar that holds in the corners.
Spread 1/2 of the meat mixture over the pasta.
Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly.
Repeat with the next layer of noodles, meat, cheeses and sauce.
Top last layer with noodles, sauce and shredded mozzarella and Parmesan.
Tap the pan to force out air bubbles.
Bake in a preheated 350 degree oven for 1 hour.
Remove from oven.
Let lasagna rest for 30 minutes so the noodles will settle and cut easily.
Cut into 2-inch squares and serve.

Recipe from food network

http://www.foodnetwork.com/recipes/tyler-florence/lasagna-al-forno-recipe/index.html

Chocolate Truffles

2011-01-14T14:23:00.000-08:00

Sudah lama sekali saya tidak berkutat dengan oven untuk membuat sesuatu..
Well, Masih awal tahun baru.. jadi sah-sah saja jika saya masih malas untuk berkutat di dapur *Alasan!!!*
alasan utamanya sih karena .... My camera were broken!!!..it's really suck!! luckily I bring my pocket camera to documented all family good memory .

Coba ya rusaknya liat2 waktu, jangan pas lagi liburan gitu ..asli bikin mood jadi ga jelas.

Untuk meredakan emosi yg ga jelas gitu.. saya lebih prefer nikmati coklat Truffle yang saya jepret sebelum berlibur.

Chocolate Truffles

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Receipe from here (http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe/index.html )

Coq Au Vin Chambert

2010-12-19T06:42:00.000-08:00

One of a good thing living in France is you can find & make a Fine easy delicious dish without spending too much euro from your pocket. I can prove it because my hubby who's barely go to the kitchen except doing the crepes can make the dish with the result is marvelous, although the process is a bit tedious with lots of pots and pans needed that need to be washed at the end. But it's absolutely worth the effort.

Ingredients

1 Coq coupé en morceaux ( +/- 3kg / coq) (I used 14 lovely pcs legs & the other parts of the chickens except the head)
40 gr de beurre ( 40 gr butter)
100 gr de couenne ( porc fat skin, I didn't use this part instead I replace with 2 tbsp duck oil/fat)
1 cuil á soupe de farine ( I use 2 Tbsp flour )
1 verre áliquer de cognac ( 1 glass of cognac )
1 cuil a soupe de concentré de tomates ( 1 tbsp of tomates paste)
125 gr de lard de poitrine
250 g de champignons
Persil ( Parsley, Chopped curly parsley, to serve
sel poivre
3 Carotte
1 Oignon frais

Marinade:
1 bouteille de vin chambert ( any red wine would be ok )
2 cuil á soupe d'huille ( 2 tbsp Olive oil )
1 oignon ( Onion, sliced )
1 petite carotte ( coupe en morceaux )
2 échalotes (3 eschalots, sliced )
3 gousses d'ail ( 3 cloves garlic, crushed)
bouquet farni ( romarin/rosmary, thyme,8 laurie/bay leaves )
3 clou de girofle ( 3 pcs
3 grains de poivre ( 3black peppercorn )

Pour La marinade
1.mettez les morceaux de coq avec les ingredients de la marinade dans un recipient pas trop grand pour qu ils soient recouvert ( combine all ingredients in a large stainless steel bowl.
( Add chicken, combine well, cover with plastic/ the cover & leave in the fridge overnight (minimum 6 hr would be ok too )

le jour méme, egoutez sé[arement la viande et les aromates. Conservez la marinade.
(Remove chicken from marinade and pat dry with paper towel. Strain marinade into a saucepan, reserving solids, and bring to the boil, then strain through a fine sieve into a bowl. )

Dans un cocotte . fates chauffer 40 gr de beurre et la couenne coupée en morceaux. Metes la volaille ( sauf le foie ) á dorer de toutes parts.
Heat a large casserole over medium heat, then add meat and cook, stirring occasionally, for 8 minutes or until fat renders and speck is golden

Ajoutez alor les aromates de la marinade.
Drain on paper towel. In the same casserole, brown the chicken, in 2 batches, for 4 minutes each side, then remove from casserole

Soupoudrez le farine. Melangez arrosez de cognac. portez a ebuillition. faites flamber sur le leu. Louillez avec la marrinade passée. 1 verre d'eau. le concetre de tomates. salez, poivrez. couvrez . laissez mijoter de 1h30 - 2h.
Discard all but 2 tbsp fat. Add reserved solids and crushed garlic to casserole and stir occasionally for 8 minutes. Add brandy and carefully ignite with a match, then stir in flour. gradually add strained marinade, then return chicken to the casserole and bring to a simmer. Reduce heat to low-medium, cover and cook for 1 1/2 hours or 2 hours , until chicken is very tender.
faites fondre le lard coupe en des sur feu doux et faites sauter les champignons coupes en lamelles
Deposez les morceaux de coq dan un plat ainsi que les champignons et les lardons. Si la sauce est trop liquide faites la reduite sur feu vif. Retirez de feu aussitót et versez dans le plat. persemez de persil hache avant de servir avec des pommes de terre ou des nouilles plates.
Meanwhile, in a pan that will hold onions in a single layer, place onions,20 g butter, 125 ml (1/2 cup) water and a large pinch of salt. Bring to the boil over high heat, then reduce heat to low and simmer for 10 minutes or until liquid is nearly evaporated and syrupy. Cook for a further 5 minutes or until syrup is caramelised and onions are lightly golden.
Heat remaining 30 g butter and oil in a large frying pan over high heat. Add mushrooms and cook, tossing, for 3 minutes or until golden. Season.

To serve, with potatoes or noddle , with parsley on top.

receipe from Francoise Bernards ( addjus a bit by me )

Kue Apem gula jawa Kukus

2010-12-05T01:09:00.000-08:00

Bahan :

300 gr Tepung beras

200 tepung teriigu

300 gr gula jawa

2tsp Baking powder

8 gr yeast (2tsp )

340ml Air kelapa

1 lbr daun pandan

360 ml santan

1/2 sdt garam

Taburan:

100 gr Kelapa parut kasar

1/4sdt garam

1 Sdm Gula pasir

1 lbr daun pandan

( aduk semua bahan jadi satu lalu kukus selama beberapa menit lalu taburkan ketika menghidangkan)

Cara buat :

Rebus gula jawa, daun pandan dan air kelapa hingga gula menyatu lalu saring dan biarkan hingga hangat (tidak panas ). sisihkan.

Dalam mangkok adonan. masukkan semua tepung, baking powder, yeast. aduk rata dengan sendok kayu

masukkan air gula kedalam mangkuk adonan secara perlahan & aduk dengan mixer electric hingga adonan bercampur rata ( sekitar 15 menit ).

Tutup mangkok adonan dgn kain atau plastik transparant. Diamkan selama beberapa jam. (minimal 30 menit )

Panaskan kukusan, siapkan loyang mangkuk yg telah dilapisi oleh kertas kue mangkuk. Isi dengan adonan. dan masak sekitar 20-30 menit hingga kue pecah & mengembang.

Selamat mencoba.!!!

Sop Buntut / Oxtail

2010-11-27T05:59:00.000-08:00

Awal kenal dengan jenis makanan sop Buntut ini bermula dari dengar berita burung yg bilang bahwa sop buntut di hotel Borobudur ga ada yg nandingin.. kalau ga salah jaman itu masa sma & Diskotik Musro lagi hot2nya .. Berhubung saat itu saya masih sekolah..otomatis lah ga punya duit untuk ke resto sendiri.. jadi pas tante saya menawarkan untuk ikut ketemuan dgn teman sekolahnya di hotel Borobudur.. saya dgn sigap bilang mau banget. Kebetulan pula undangannya untuk makan malam, Perfect banget kan tuh!!..Nah, disitu lah saya merasakan sop buntutnya hotel Borobudur yg terkenal itu.

Ternyata rumor tersebut memang benar adanya.. susah untuk menggambarkannya tapi yg pasti rasanya lezat dan membuat anda tidak akan melupakan begitu saja makanan yang baru anda makan.

Rasanya mulai sejak saat itu saya selalu menyukai sop buntut. Sejak mulai bisa memasak..saya mencoba membuat sop buntut yg enak, lezat tapi ga susah diingat resepnya.

so here is the ingredient of my SOP BUNTUT

Bahan :

Buntut Sapi muda

1 Stalk Celery
3 pcs clove ( cengkeh )

2 Wortel

1 big Tomat

3 garlic

1 Onion ( bawang bombay )

1 cube Bouillon ( beef or chicken Broth )

2 ltr watter

1 tbs vegie oil

Salt / Pepper
* kapulaga ( optional )

Cara buat :

panaskan minyak, masukkan irisan bawang bombay tunggu hingga layu lalu masukkan bawang putih... angkat & sisihkan sebentar sebelum dimasukkan ke dalam panci daging.

Didihkan air, lalu masukkan daging Buntut kedalamnya..

Cut in dice the Cellery stalk lalu masukkan ke dalam panci rebusan daging buntut

Cut the tomat in 4.. masukkan ke dalam panci rebusan daging buntut

massukkan bouillon ke dalam rebusan.

Setelah rebusan berada di atas api selama 1 jam.. masukkan Wortel yg sudah di potong.

kecilkan api & masak sekitar 2.5 jam lagi. tergantung ke lembutan dagingnya..semakin lama di masak daging akan lebih empuk.

Kota Benteng Medieval Carcasonne

2010-11-04T05:54:00.000-07:00

Membicarakan tempat wisata di Perancis pasti tak ada habisnya, apalagi wisata ke istana istana jaman dahulu yang banyak tersebar dimana-mana. Sungguh suatu negeri yang kaya akan budaya dan sejarah . Jadi mikir seharusnya negara kita Indoensia juga bisa mengembangkan potensi yang ada di dalamnya. saya yakin sekali negeri kita Indoensia tak kalah indahnya dengan negara penggemar croisant ini.

Salah satunya adalah Kota Carcasonne, terletak di sebelah barat daya Perancis, 80 km dari Toulouse, kira-kira 1 jam 20 menit berkendaraan mobil ditempuh dari kota Toulouse.

Jika akan mengunjungi tempat wisata ini ada dua alternatif jalan yang bisa dipakai dari Toulouse ditempuh melalui jalan Toll lalu keluar di sortie east ( pintu timur ) sebelum keluar jalan tol, kita bisa berhenti sebentar di tempat pemberhentian selain untuk beristirahat sejenak juga bisa untuk mendapatkan pemandangan yang sangat indah untuk di abadikan dengan camera.

Alternatif kedua adalah melewati jalan biasa ( Route Nasional ). Jalan yang bebas biaya toll ini bedanya hanya 45 menit dibandingkan dengan jalan Tol. Perbedaannya yang utrama dikarenakan jalan ini banyak melalui desa-desa kecil dan jika memasuki desa2 kecil, kecepatan mobil juga cuma bisa 50km/jam. Belum lagi banyaknya lampu merah & persimpangan ( Rond point ) yang harus di lalui. Jadi saran saya alternatif terbaik adalah jalan Tol. Tapi jika anda memang memilih untuk menikmati desa desa kecil di sepanjang jalan menuju Toulouse, silahkan saja mengambil jalur ini.

Mengapa dinamakan Medieval Carcasonne? karena bangunan ini di bangun di abad ke XI-XIII. Lokasinya yang agak tinggi sempat di jadikan pusat pertahanan para raja-raja ketika perang agama antara pemeluk agama Cathare & Orthodok katolik. Bangunan yang kokoh tapi Elegan.

Bisa disebutkan bahwa pengunjung Carcasonne setiap tahunnya mencapai ratusan ribu dari seluruh mancanegara. Tidak aneh jika anda akan mendengar berbagai bahasa yang berbeda disini. Memasuki kawasan ( La Cite ), kita bisa parkir di tempat yang telah di sediakan. Letaknya di samping tembok besarnya kokoh.

Cathedrale Saint Nazaire

Dengan Tembok besar dan adanya jarak pemisah yang luas di sekelilinginya. Kota ini cukup berangin & dingin di bulan-bulan Maret-Mai. Didalam tembok besar ini terdapat sebuah desa, yang penduduknya bermata pencaharian dari turis-turis yang berdatangan. Disini juga bisa ditemui restaurant-restaurant yang saling berdekatan letaknya. Selain menyajikan makanan local ( seperti Casoulet ) , mereka juga menyediakan makanan international yang beraneka ragam dengan harga yang cukup masuk akal.

Didalam tembok kokoh ini juga terdapat Istana megah ( Chateau Comtal ) yang Sayangnya istana tersebut boleh di bilang hampir kosong ( akibat perang/waktu banyak barang yg terbakar/rusak). Jangan juga di lupakan sebuah gereja besar dan megah yang mempunyai jendela kaca besar berhias aneka ragam warna . Jendela ini jika di lihat dari dalam, sewaktu terkena pantulan sinar matahari akan menampilkan pantulan yang mempesona.( Bangunan ini dulunya bernama Cathedrale Saint Nazaire yang berubah menjadi Basilica Saint Nazaire sejak sang Paus pindah dari tempat ini )

Chateau Comtal

Beberapa Restaurant/ cafe & toko-toko penjual souvenir lokal bisa anda temui sepanjang pintu masuk. Jika anda telah membawa bekal sendiri, Anda bisa menemui kursi kayu panjang ataupun kursi yang terbuat dari batu tepat di dekat restaurant ataupun gereja/istana yang dilindungi oleh beberapa pohon rindang.Sehingga penggunjung agak terlindungi dari udara panas di musim panas.

Di setiap sudutnya tembok kokoh ini masing-masing mempunyai nama tersendiri seperti La Porte Narbonaise( Pintu arah Narbonne ), La Porte de Rodez, La Porte D'aude.

La porte Narbonaise

La porte de Rodez

La porte D'aude

Jika anda mulai lelah menjelajahi setiap sudut kota tua ini, kamu juga bisa hanya duduk sambil menikmati pemandang keluar tembok yang berisi jajaran atap2 rumah rumah tipikal rumah Perancis daerah selatan. Seperti photo-photo dalam post card bedanya anda menikmatinya secara langsung.

Tempat ini juga termasuk dalam daftar UNESCO sejak tahun 1997.Walau pengunjungnya mencapai ribuan orang setiap minggunya, tapi kota ini kebersihannya patut di acungi jempol.Tidak terlihat kotoran hewan di tengah jalan ataupun sampah bertebaran.

Tidak ada salahnya anda menjadikan kota tua dari jaman Medieval yang luas dan megah menjadi tempat persinggahan jika anda sedang berada di wilayah Barat Daya Selatan Perancis.

Brioche

2010-10-16T03:04:00.000-07:00

Ingredient :

250 gr Flour

100 gr Butter ( leave on room temperature about 3 hr before use )
100 gr dried grapes

2 eggs

3 tbsp sugar

1 tsp salt

1/2 glass of (warm) milk

1 sachet / 5.5gr Levure Boulanger ( Yeast)

Direction

* In big bowl, flour, Yeast & sugar mixed well with wooden spoon or special spatula for bread (electric machine)

* Add salt,Eggs, butter & warm milk.. mixed well until the dough elastic ..cover with kitchen towel fabric. leave it about 2- 3 hr until Raise ( I leave it the whole night )

* press the dough & start to put it on the pan.. cover it & leave it about 2 hr ( until raise again )

* turn the oven 180C & put the dough inside about 30 minutes.

*After the bread done, leave it to cooling down before serving.

Bon appetite !!!

Translate in Indonesia

Bahan :
250 gr Tepung terigu
100 gr Mentega ( taruh di luar kulkas semalaman/ minimum 4 hr supaya lembut sebelum di gunakan)
100 gr Kismis kering
2 telur ukuran sedang
3 atau 4 sendok makan Gula ( Aku pakai 3 sendok makan )
1 sendok teh garam
1/2 gelas susu hangat
1 bungkus Yeast or 1 sachet Levure Boulanger ( 1 sachet = 5.5 gr )

Cara buat
* Dalam mangkuk besar :
* Masukkan Tepung, Yeast & gula.. aduk rata dgn sendok kayu
* Masukkan Telur lalu mulai aduk dgn mixer electric dengan spatula special yang untuk buat bread.
* Lalu masukkan secara perlahan-lahan susu hangat kedalam mangkuk sambil terus di aduk hingga adonan elastis...
* Tutup adonan dengan kitchen towel ( serbet ) Diamkan selama 3-4 jam hingga adonan mengembang ( kalau saya, dibiarkan semalamam )
* Setelah adonan mengembang, tekan2 adonan hingga mengempis. supaya tangan tidak lengket, taburi adonan dgn tepung ( jgn ragu untuk menambah tepung kedalam adonan )
* Setelah adonan selesai di uleni.. bagi adonan menjadi 3 bulatan, masukkan ke tiganya ke dalam loyang kotak.. Tutup lagi sekitar 2-3 jam ( Hingga adonan mengembang memenuhi loyang )
* turn the oven 180C
* setelah oven sudah mencapai 180C masukkan adonan kedalamnya * masak selama 30 menit
* Setelah masak, keluarkan & biarkan bread dingin sebelum di hidangkan ( sekitar 20 menit ).

Kota yang tidak di kenal dimata Indonesiaku

2010-09-19T02:55:00.000-07:00

Kota yang tidak di kenal dimata Indonesiaku
"Toulouse? Dimana sih tinggalmu?? Dekat ya dengan Paris ?? kalau aku datang ke Paris, kita ketemuan yaaa " begitu selalu teman-teman atau saudara saudaraku bertanya. Capai rasanya untuk menjelaskan. 6 tahun sudah menetap di kota ini tapi belum pernah sekalipun menulis tentangnya. Mungkin karena saya selalu merasa bahwa kota ini termasuk dalam kota 4 besar di Perancis dan kota yang memproduksi pesawat berjenis Airbus, semua orang akan otomatis/ langsung mengetahuinya. Ternyata tidak semua orang. Well, sudah saatnya untuk bercerita.

Awal kaki menginjakkan di tanah Perancis adalah kota dramatik akan iklim daerahnya. Grenoble. Itulah kota persinggahan pertama kami. Karena letaknya yang berada di lembah pegunungan Alpen, kota ini akan sangat dingin di musim dingin dan di musim panas akan seperti berada di tempat panggangan. Kota ini tidak cocok untukku yang tidak tahan akan udara dingin menggigit. Kami hanya bertahan 8 bulan di kota ini.

Ketika kita memutuskan untuk menetap dan membeli atap untuk menetap di negara ini, kota Toulouse lah yang menjadi pilihan kami. Cuaca dan iklimnya hampir sama dengan California tempat kami tinggal sebelum hijrah ke sini. Di tambah dengan bonus salju sesekali. Kota yang dekat dengan laut dan gunung ( laut mediteranie dan laut Atlantique dan Pyrenee ). Tak terasa kini 6 tahun sudah kami menetap disini, menjalani hidup dan ritme kehidupan alam Perancis selatan yang hangat.

Anehnya, tetap saja aku masih merindukan San Francisco. Tempat aku bertemu cintaku dan segudang hal manis lainnya yang memperkaya pengalaman hidupku. Bagiku San Francisco merupakan kota cintaku. Dulu waktu masih mendekam di sana rasanya biasa-biasa saja. Sibuk dengan kegiatan bertemu sesama ibu muda lainnya, berjalan-jalan ketaman dengan bayi-bayi mungil masing-masing lalu sekali kali kumpul untuk curhat pengalaman sebagai new mom dan trik trik penting dalam mengatasi seribu macam hal yang berhubungan dengan bayi dan keluarga. Tidak lupa juga sesekali kami ibu & bayi pergi shopping ke pusat kota San Francisco. Terbayang dengan jelas betapa semaraknya bus yang penuh sesak dengan stroller dan celoteh bayi yang antusias. Sekarang setelah kutinggal malah jadi sering terbayang dan ngangenin semua kegiatan dan kebersamaan dengan teman-temanku. Rasanya seperti sedang jatuh cinta saja. Susah memang kalau sudah jatuh cinta.

Well, kini Toulouse adalah tempat tinggalku bersama suami dan dua buah hatiku. Toulouse adalah tempat suamiku memberikan nafkah kepada keluarga kecilnya. Toulouse adalah tempatku membesarkan kedua buah hatiku. Dan Toulouse adalah tempatku menemukan segudang hal baru yang memperkaya batin dan raga ini. Pada akhirnya memang harus ku tanam dalam jiwa bahwa Toulouse sudah saatnya menjadi tanah keduaku. Bahagiakah aku? Yep, Pasti, selama ketiga pria yang kucintai membesarkan dan mengisi hati ini dengan kasih sayang selama itu pula aku bahagia dimanapun alasnya.

Dan inilah Toulouse tempat duniaku berteduh. Tempat yang jauh dari kota besar Paris. Kota yang berada di selatan barat daya Perancis dengan sinar matahari yang melimpah di musim panas. Dan bisa di bilang ini adalah kota cinta keduaku.

Kaas Stengels

2010-09-07T22:09:00.000-07:00

Bahan:

800

0,5

GrTerigu

Kg mentega Wijsman ( saya pakai mentega supermarket yg murmer )

Kuning telur (3 untuk adonan, 2 untuk mengoles)

300

Gr keju Edammer, diparut halus ( kalau saya , kejunya di ganti dgn Emmentel, karena ga nemu keju Edammer )

0,5

Sendok teh garam

baking sheet untuk alas loyang

Cara membuat:

1. Kocok 3 kuning telur, mentega, keju, garam, hingga mengembang

2. Campurkan terigu ke dalamnya, aduk dan remas-remas dengan tangan hingga tercampur rata ( kalau saya memakai mesin mixer untuk membuat roti )

3. Gulung adonan setebal jari kelingking dan potong sepanjang 3 cm

4. Susun di atas loyang yg sudah di alasi oleh baking sheet

5. Bagian atas olesi dengan sisa kuning telur

6. Masukkan ke dalam oven (180C) selama 12 minute atau hingga kekuning-kuningan.

Resep sumber dari : http://mmamir38.multiply.com/journal/item/270/

Nastar

2010-09-03T02:57:00.000-07:00

Kue kering yang satu ini pasti selalu hadir disetiap acara lebaran..( boleh di bilang kue ini kue cemilan yg jadi maskotnya diantara kue kering lainnya.. )

Untuk yg pengen buat..
ini neh bahan2nya..
500 g Butter
( dalam resep aslinya pakai Margarine, tp saya lebih prefer pakai Butter/mentega )
650 g Tepung terigu
150 g Gula
1/2 sdt baking powder
1/2 sdt garam
2 kuning telur untuk lapisan atas

Bahan Isi :
1 Nanas, kupas, parut & masak dgn gula hingga air larut. Dinginkan.. sisihkan sejenak hingga di pergunakan sbg isi Nastar.

Cara buat :

Lelehkan mentega, aduk dgn gula, lalu masukkan tepung terigu yg sudah dicampur dgn baking powder.
Gunakan mixer Pengocok untuk membuat roti.
Setelah tercampur rata.. diamkan sejenak / tutup dgn kain ..
Silahkan membentuk nastar sesuai dgn keinginan.
Nyalakan Oven 180C, Panggang selama 13 menit atau hingga kecoklatan

Homemade Tofu / Tahu

2010-08-30T14:41:00.000-07:00

Dari dulu saya paling suka sama yg namanya Tahu..tapi berhubung pernah sempat dengar soal formalin yg di masukkan kedalam proses pembuatn tahu & masih ter-inget banget sampai sekarang, jadilah membeli tahu jarang sekali saya lakukan.
Minggu lalu saya sempat melihat photo seorang teman yg menampilkan makanan tahu yg dia buat sendiri.. Ga percaya..masa sih bisa buat tahu sendiri alias homemade tahu.
Penasaran, ya pastilah.. pas tanya teman tersebut.. dia sarankan saya untuk melihat di Utube..ternyata video pembuatannya segambreng, males banget kan tuh.. tapi karena emang udah niat mau buat.. saya tetap mencari cara pembuatan tahu yg paling mudah...alhasil menemukan cara pembuatan tahu dari video donowidiatmoko,
cara nya gampang banget..
Bahan:
1 kg Kacang Kedelai
1/2 gelas cuka
Air sebanyak yg dibutuhkan.
Cheese Cloth ( kain/ bahan tipis transparant untuk memeras serat2 sisa)

Cara buat :
* Rendam kedelai semalaman (24 jam )
* saring
* blender kedelai + air (dgn perbandingan 1 gelas kedelai = 2 gelas air)
* Siapkan kain/bahan tipis di atas baskom, lalu tuang hasil blender kedalamnya => saring & peras hingga menjadi ampas.
* Ulangi hingga kedelai habis....
* Sisa ampas masih bisa di peras lagi dgn menambahkan air kedalamnya.
* Masak air susu kedelai dgn api kecil hingga keluar gelembung2
* Matikan api, lalu tunggu hingga temperature sekitar 40C
* Setelah hangat, Masukkan cuka kedalamnya. Aduk perlahan. diamkan beberapa menit
* Siapkan kain/bahan diatas wadah yg berlubang ( siap di cetak )
* Tuang cairan Kedelai, lalu tutup dgn sisa kain ...( jika ingin tahu bertektur padat, Tindih dgn barang berat diatasnya )
* Tunggu kira2 2-3 jam.
* Tahu siap di olah

Donat

2010-08-11T12:28:00.000-07:00

Karena anak2 lagi libur panjang dan kebetulan bakery yg didekat rumah lagi libur panjang, jadilah hari ini di niatin buat Donat buat bocah2 aktifku.
Pernah coba resep ini dgn 1/2 resep. tapi berhubung anak kakak ipar lagi berlibur disini.. saya coba untuk buat resep utuh.
Hasilnya, anak2 makan dgn lahapnya.. !!!

Bahan:500 gr   tepung terigu protein tinggi
50 gr     susu bubuk
11 gr     ragi instant
200 gr   kentang, kukus, haluskan dan dinginkan
100 gr   gula psir
75 gr     mentega
½ sdt    garam
4 btr      kuning telur
100 ml   air dingin

Cara membuatnya:

Dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus ,tuang telur dan air dingin, uleni hingga rata dan setengah kalis.
Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.
Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.
Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.
Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.

Note;

* Daripada terbuang percuma, sisa adonan yg di tengah saya goreng juga & saya taburi gula sbg pelengkap, jadi deh Beigne ( roti halus perancis yg biasanya di ddalamnya di isi dgn selai or coklat )

* Resep di dapat dari : http://www.ncc-indonesia.com/detail.php?aid=280

Hiking at Pyrenee

2010-07-31T08:57:00.000-07:00

it's been ages I do the hiking.. but since this summer we decide to spent one week holiday in the mountain, the hiking seems the only option to please the boys.

I'm kind of glad with the picture I got from the vacation.. so many beautiful places capture in my camera..thanks to my hubby for kicking my butt for hiking.

Bakso abang2

2010-07-06T23:12:00.000-07:00

Di Indonesia,siapa sih yg tidak kenal dengan jenis makanan berkuah ini?.. saya termasuk salah satu pengemar berat makanan ini.. ga ngaruh biar cuaca panas, makanan ini tetep saja enak untuk di nikmati. Tapi untuk mendapatkan Bakso dengan rasa seperti yg pernah saya makan di Indonesia tidak gampang ditemui disini. di Toko asia dekat rumah juga ada sih yg jual baso siap pakai, cuma rasanya seperti makan karet, elastis banget ( jgn dilupakan juga bahan yg dipakai untuk membuatnya tuh spt apa kita tidak bisa jamin). jadi kesimpulannya bakso yg siap pakai yg tersedia di supermarket adalah alternatif yg paling akhir. Mau ga mau saya harus coba membuatnya sendiri.

Saya mendapatkan resep membuat baso dari sahabat tersayang. Rasanya seperti membawa kenangan lama semasa menikmati makanan ini di Indo.

Silahkan buat sendiri jika kalian merindukan baso spt di kampung halaman sendiri..

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
beuf Bouillon
Daun bawang,
2 btg Celedri

Cara buat :
Dalam Food procesor, masukkan daging cincang, masukkan bawang putih,putih telur, 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, kalau saya memakai 2 sendok )
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.

Rempeyek Kacang

2010-05-14T01:43:00.000-07:00

Kalau kamu orang yg lahir di Indo.. pasti kenal jenis makanan yg satu ini... (kalo ga kenal ..itu mah kelewatan banget!! )

Sudah lama banget saya pengen makan makanan yg renyah ini. cuma karena dulu ada temen yg jago banget buatnya & rumahnya dekat pula.. jadi ga kepikiran mau belajar buat sama dia..wong kalo pengen tinggal bilang, pasti dibuatin... keliatan banget kan pemalasnya..!!!

Tapi sejak teman saya yg pintar masak rempeyek ini pindah ke State.. saya benar2 lupa akan jenis makanan ini.. hingga beberapa minggu yg lalu saya liat ada resepnya disalah satu contact saya (http://mmamir38.multiply.com/journal/item/556/) yang keliatannya mudah & ga repot kalo ngebuatnya. .. jadi semangat 45 lagi deh untuk buat ni rempeyek..( hiperbola banget!!!)

# Bahan

1,5 sdt ketumbar halus

1,5 sdt garam

4 bawang putih ( Crush/cop )

5 daun jeruk

125 tepung beras

50 cc santan

150 cc air

250 gr Kacang tanah ( potong kasar hingga berukuran kecil)

Minyak untuk menggoreng

Cara buat :

Dalam wadah, masukkan ketumbar halus, garam, bawang putih & daun jeruk yg sudah di iris tipis2.

masukkan Tepung aduk rata.. Lalu masukkan santan sedikit demi sedikit sambil terus di aduk.

Masukkan air hingga adonan tercampur rata.

Panaskan minyak goreng lalu masukkan sesendok demi sesendok di pinggiran penggorengan.

Masak dengan api kecil hingga rempeyek berwarna ke coklatan

Angkat & letakkan di atas kitchen towel supaya minyaknya terserap & rempeyek cepat kering

Sajikan ketika dingin, karena rempeyek tidak akan garing di makan jika masih panas.

Ratatouille

2010-05-05T08:57:00.000-07:00

Aneh memang, saya mengenal jenis masakan Perancis ini ketika masih di San Francisco. Teman baik saya yg tahu bahwa saya bukan penggemar masakan yg ada tomat didalamnya dengan nekat membuat masakan ini. Tentu saja dia menunggu saya menyuapkan sesendok untuk merasakan... Ternyata.... saya suka banget banget..

Setelah beberapa kali melakukan percobaan, akhirnya saya menemukan resep yg sesuai dengan selera kami.

Resepnya gampang sekali kok

Bahan : untuk 4 orang

1 Terong ukuran sedang

1 Paprika ( bellpepper )

1 Zhuchini

1 Bawang Bombay

4 Bawang putih

4 tomat segar ukuran sedang ( kalau ga ada bisa juga pake tomat kaleng yg sudah di potong kecil2 )

1 sdm tomat paste ( kalau ga ada bisa pakai tomat kechup abc )

Parsley/celedri/ Rosmarry/ Thyme

Garam

Lada

Olive oil secukupnya

Cara buat..

* Tumis bawang bombai dengan minyak olive panas hingga layu/harum, lalu masukkan bawang putih

* Masukkan semua sayuran berikut tomat.

* Masukkan semua Herb

* Taburkan garam/lada secukupnya. Tutup, masak dgn api sedang selama 30 menit.

Jajanan Pasar_ Klepon

2010-05-02T12:55:00.000-07:00

Jajanan Pasar yang satu ini sangat mudah di buatnya.. hanya perlu sedikit bahan. Saya tidak buat ukurannya
karena ini bisa di kira2 sendiri, sesuai keinginan

Tepung beras ketan ( Farine Riz du gluant )
Garam ( 1 sdt )
Air Hangat
Kelapa parut
Gula Jawa

Cara Buat
* Iris tipis2 gula jawa... sisihkan
* Dalam mangkok, masukkan tepung ketan + garam lalu tuang air hangat perlahan2, aduk dgn tangan hingga kalis ( adonan yg bisa untuk di bentuk )
* Bentuk bulat2 lalu lubangi bagian tengahnya & isi dengan gula jawa yg telah di iris sebanyak 1 sdt
* Siapkan panci berisi mendidih lalu masukkan bola2 yg telah di isi & dibentuk kedalam air mendidih.

* Angkat ketika bola2 tsb telah mengambang.
* Siapkan piring, taburi kelapa parut diatasnya lalu masukkan bola2 klepon yg telah matang.
* Sajikan ketika hangat

Muguet du Mai ( Lily of the Valley )

2010-04-30T14:04:00.000-07:00

Bunga yang hanya tumbuh, mekar & menyebar harum yg tak terhingga ini hanya bisa di temui di awal bulan Mai ( 1 Mai ). Tidak heran jika harganya selangit. bunga ini juga terkenal dengan nama Lily of The Valley atau Mai Glöckchen (lonceng bulan Mei). Tradisinya setiap pria/suami membawa bunga ini kepada kekasih/istrinya di pagi hari setiap tanggal 1 Mai.

Ketika saya tanya suami apakah dia akan membeli bunga ini untuk saya esok hari, jawabnya simple saja.. "ngapain beli.. lah di depan pintu ada banyak berderet gitu kok..besok saya petik deh buat kamu..." saya cuma bisa nyengir.. tapi bener juga sih..ngapain juga beli.. kalau di halaman depan pintu sudah tumbuh dgn suburnya..

Rocamadour

2010-04-28T09:06:00.000-07:00

Jika anda berwisata di daerah selatan Perancis, jangan lewatkan tempat yang satu ini. Rocamadour bisa menjadi salah satu tempat pilihan yang tepat.

Serabi

2010-04-25T12:02:00.000-07:00

Menurut berita yang saya dapat dari teman di tanah air, jajanan pasar yang satu ini sekarang sudah masuk salah satu makanan yg sering di cari orang.

Cuma di sini mau cari dimana?.. terpaksa buat sendiri deh kalau lagi pengen.

Kemarin sudah coba resep dari salah satu buku resep makanan tradisional..tapi rasanya ga enak & beda dengan serabi yg pernah saya makan semasa saya kecil dulu.. jadi untuk sementara resep saya tidak pasang. saya sedang mencari resep yg tepat. Janji deh kalau sudah dapet resep yg enak pasti saya posting.
Untuk sementara saya pasang photo serabi (gagal ) nya saja ya..

Pandan Cake

2010-04-22T03:05:00.000-07:00

Sambil di temani secangkir teh hangat, kue dengan rasa sedikit almond didalamnya membuat penikmatnya meraba-raba ingredient & kelembutan kue ini di dalam mulut.

Ingredient
225 tepung terigu
25 gr Maizena
15 gr Susu bubuk

175 gr Gula
1 sdt Baking Powder
1/2 sdt Garam
100 gr Almond Powder ( 50 gr for topping )
225 gr Butter
100 gr Santan
4 Telur

Cara Buat
# Panaskan Oven dgn suhu 180C

# Bowl I
Campur semua bahan kering.. kecuali gula...sisihkan

# Bowl II
Aduk Gula + Telur ( masukkan telur satu persatu ) lalu masukkan mentega yg telah di cairkan kedalamnya. Aduk dengan electric mixer dgn kecepatan sedang.
Masukkan bahan2 kering dari Bowl I kedalamnya. aduk hingga rata.
Siapkan Loyang yg telah di lumuri mentega & tepung terigu. Masukkan adonan kedalam loyang lalu masukkan ke dalam oven.

Kolak Pisang dan Singkong

2010-04-12T13:08:00.000-07:00

Sudah lama pengen banget makan jajanan pasar yg cuma bisa di temui pas bulan ramadhan saja. Sudah terbayang banget rasa manis2 asemnya.. duhh..jadi beneran pengen buat...kebetulan ada temen yg bersedia nemenin makan..jadi lah hari ini saya buat cemilan sore ini.

Resepnya gampang banget..
2 pisang raja ( Plantine banana ) yang tidak terlalu matang supaya tidak blenyek
4 bongkah gula jawa/ aren
2 sdm gula pasir ( optional )
1 sdt garam
1 ltr air
1 bungkus santan kental
1 daun pandan
3 daun jeruk

Direction
Didihkan air lalu masukkan gula jawa/aren/gula pasir & garam
Setelah gula melebur, masukkan singkong & Pisang yg telah di potong kecil2 ( sesuai selera ) kedalam air mendidih tsb.
Masukkan daun pandan, daun jeruk kedalamnya..
Setelah singkong agak empuk, masukkan santan...masak kurang lebih 30 menit lagi lalu hidangkan hangat2 sambil ditemani secangkir teh.. sluurrrp.. Yummy..

Fruit Salad_ Strawberry

2010-04-11T14:28:00.000-07:00

I guess my hubby already got some an Indonesian habits ( I know.. the blame is on me...ofcourse that habit was come from me!!). He invited a friend just a couple hours before the time. just for the Apperitif..that's mean before dinner time.. that's mean if the chat or the ambiance with this new friend are smooth, we are also oblige to invite them for dinner. so the apperitif was set to 18h.. for the apperitiff snack I prepare bell pepper grilled marinated with apple vinegar + Olive oil.. that was the easy one.. everyone like this simple dish...
After one hour pass, my hubby ask my opinion if is ok to invite them to dinner. Well.. it's kinda too late isn't to send them away.. ( this is kind of one of the protocol in france for make a new friend, invite them for apperitif, if both of part feel ok, they can continue to dinner.. ).
Lucky I'm well prepare for that.. I just prepare Indonesian easy meal.. (Yep.. ofcourse Opor Ayam is my only option that come in my mind. ) and for the dessert, I prepare the fruit salad from strawberry the guess brough us.

Spring Fruit Salad

Happy Easter

2010-04-05T22:49:00.000-07:00

It's great to have a long week end.. especially when the weather is nice..
happy easter everyone..

Risotto Salmon

2010-04-02T09:46:00.000-07:00

For 4 people)
You need:

300 gr Risotto
2 tsp bouillon de veau ( 1/2 Lt chicken stock)
4 pcs Salmon ( if you only have the frozen one ,you have to defrost first & add lime juice + salt )
1 large Onion + 3 Garlic
Zest of 1 organic Citron ( cut it half & take the half of juice for marinated the salmon)
9 Tbsp dry white wine
1.5 oz parmesan grated and shaved
6 Tbsp cream fraiche
1 Tbsp tarragon, chopped
1 Tbsp basil, chopped
3 Tbsp olive oil + 1 tbsp butter
1 Zucchini
About 3 Tbsp pine nuts, dry-roasted
Salt and pepper
1/2 lt hot watter
Roasted pine nut

Steps:

Chop the onion & garlic
Cut the zhuccini and dice them.
Rinse the risotto, put on the side.
Marinate the salmon with half citron juice + salt
Heat 3 Tbsp olive oil in a sauté pan. Add theOnion/garlic and cook for a few min before adding the diced Zucchini . Add the Risotto Cook for 5 mns or so on medium to low heat, add the orange zest and season with salt and pepper.
Add the Salmon , Cook for 3 to5 min .
Add the Bouillon + Hot water ( warm chicken broth/ stock ) and keep stirring the pan for 5-10minutes until it is absorbed & until you have 1 ladleful left.
Chop the tarragon and basil add to the pan.
Grate 2/3 of the parmesan. Shave the rest and keep on the side.
Then add the white wine and cook until it is absorbed.
Stop the heat, add the grated parmesan, the herbs and the rest of the butter. Cover and let rest for 2 min.
Serve with shaved parmesan, fresh basil leaves and dry-roasted pine nut

Biscotti Almond Orange with Chocolate Frosting

2010-03-31T15:08:00.000-07:00

Ingredients

2 1/4 cups all-purpose flour
1 1/4 cups white sugar
1 pinch salt
2 teaspoons baking powder
1/2 cup sliced almonds
1 tablespoon orange zest
3 egg, beaten
1 tablespoon vegetable oil
1/4 teaspoon almond extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Happy Spring

2010-03-26T01:07:00.000-07:00

Finally.. It's Spring Time!!...

Did you ever thing of how happy can be a person simply because of the sun is shining and the temperatures are rising slowly but steadily to a lovely temperature? Well, I guess this kind of word only effect to the country with 4 season,right? ..

Everyone faces in the street I saw for the last couple days are more happier then the person I saw in the miserable rainy,cloudy & cold weather .

so Happy Spring Everyone!!!

Still LIfe _Spice ( Nutmeg, Candle Nut, Cinammon Stick )

2010-03-19T06:24:00.000-07:00

the old stock of my Still Life shoot...

Jounquille ( Baca ; Jonki )

2010-03-17T16:03:00.000-07:00

Bunga ini selalu tumbuh menjelang spring.. Umurnya tidak lama.... setelah Tulip bermunculan, bunga ini telah siap2 layu..

I love to see this flower during this time.. it's fee.l like spring just begin

Tuna/Ayam Radis Merah

2010-03-13T12:07:00.000-08:00

Daun Radis bisa di jadiin sayur??...

Awalnya aku pun surprise sambil bilang dalam hati .." ya amplop nih orang ngiritnya kelewatan banget deh.. masa daun radis juga di masak sih??"

Percaya deh.. jawabannya Bisa banget..
Rasanya hampir sama dengan sayur bayam yg di Indo. disini bayamnya tidak sama dgn yg di Indo. Bayam disini daunnya besar & lebih berserat. lupakan rasanya. beda deh.
Pokoknya saya jarang sekali membuat sayur bayam. Tapi sejak menemukan daun ini. Rasanya seperti makan sayur di negri sendiri.

Bahkan mamie pun sempat me- request beberapa kali untuk di buatin masakan ini ketika beliau berlibur kerumah summer kemarin.

Biasanya kalau saya lagi malas dan mikir soal fat dari Minyak ( yg artinya sering banget!!) daun radis ini cuma saya rebus dgn ditaburi garam sedikit. Tapi kalau lagi ada temen & masih tetep males masak sayuran yg berat2, biasanya saya tumis sayur ini dengan menambahkan Tuna atau daging ayam didalamnya

Untuk Tumis Radis, Bahan yg di perlukan tidak banyak dan cara buatnya pun mudah.

Tuna /Ayam Radis Merah

1 ikat radis merah ( pilih yg daunnya masih hijau segar )
3 Bawang Putih ( Iris tipis )
1 Bawang Merah
1 Tomat
2 sdm minyak
1/2 gelas air
1 kaleng tuna (100gr) atau 1 fillet ayam yg di potong kecil2 ( tergantung selera )

Cara Membuat :

Iris tipis Bawang putih dan bawang merah .
Panaskan minyak lalu goreng bawang merah lebih dahulu lalu masukkan bawang putih sampai tercium harum bawangnya
Masukkan tomat, Tuna/ayam, aduk rata (masak sekitar 10 menit )
Masukkan daun Radis. tutup sebentar.
Angkat & Sajikan ketika masih hangat.

english version
1 buquette red radis leaf
3 Garlic ( slice thin )
1 Shallots ( slice thin )
2 Tbsp Oil
1/2 glass of water
1 canned of Tuna or 1 chicken fillet ( cut in small pieces )
Salt/ Pepper

how to make it
* fried the Shallots & the garlic. Add Tomatoes, Tuna / Chicken. cook about 10 minutes.Add water & covered.
* Add red radis leaf (about 10 minute)
* serve while still hot.

Spice_ Garlic

2010-03-08T12:42:00.000-08:00

Paling ga bisa masak kalau ga ada bumbu yg satu ini..

Pisang Molen

2010-03-04T14:19:00.000-08:00

Minggu lalu saya sempat membeli jenis pisang raja (orang banyak menamakannya pisang Plantin ). Pengennya sih buat pisang goreng.. tapi kok males banget ya  kalo udah mikir soal goreng menggoreng. Secara saya kalau menggoreng selalu gosong song.. jadi nyerah deh.

Alternatif lainnya apalagi kalo bukan Oven. Sesuai dgn prinsip saya yg jelas2 ga boleh di tiru bahwa membuat hidangan yang enak tuh ga mesti yg jlimet jlimet segala. cari yg ter praktis diantara yg paling paling praktis.. (Alaaah.keliatan banget pemalasnya..hehheh)

Bahan :
2 pisang raja
keju emmentelle tabur
1 kulit pastry kue yg siap jadi
1 telur untuk pelapis

cara buat:

potong kulit pastry selebar 1 cm
Potong kecil2 pisang belah dua.
taruh keju diatas pisang lalu bungkus dgn kulit pastry kue
Setelah selesai semua di bungkus, olesi atasnya dgn telur.
panggang dalam oven 18C selama 10 menit

Spring around the corner

2010-03-02T11:56:00.000-08:00

The Weather start to be nice.. Blue sky & warm temperature during the day ( still cold during the night though.. ) but that's ok.. that the sign of the spring around the corner.. Can't wait to see the Spring..

Fruits Everywhere

2010-03-01T12:39:00.000-08:00

To shot Still Life of Fruits is not as easy as I though...

Strawberry

Rasberry

Fruit Variety

Tomatoes Cherry

The Colors of Toulouse

2010-02-24T03:03:00.000-08:00

Since a vacation school for the boys & got a visit from my parents in law, my hubby take a 2 days off from work. It was nice & relaxing to be surounding with someone we care & love.
After lunch & finishing the clean up, by 3:00 pm, the sun already starts to show off, I started to put a warm clothing to the boys because I know this is still winter time ( meaning 'Cold " ), and we still keep on the plan to do the walking along the Canal du Midi, Toulouse.
When we arrive by mid-afternoon at the metro station downtown, it is already full of people and no wonder.. the weather even nicer here. I let the boys to open the buttons of their Jacket..

“Il fait beau,” my mother in law tells me repeated ( Consider at their place, temperature still minus 5 & sometime snowing ) .
“At this time of year, everyone would love to enjoy the warm sunny day along the Garone ” she continues when she saw so many people sitting in the edge of the canal. “Im sure in the summer, the ambiance in the Garone is completely different, with people everywhere.”

Walking along the canal is my hubby idea. I thank him for that (of course!!, because I got some nice shot along Canal during the walking )

Maybe because of the warm sun, I got the feeling that everyone is so over-the-top friendly .. we sat next to the bench & listen to young people play some music . I guess they just love to get a nice change of weather today.

Cassoulet sans Facon [Casoulet de Canard ]

2010-02-23T05:38:00.000-08:00

I love French Cuisine because everything just as simple as it gets. You just need 15- 20 minute the preparation after that.. leave it alone 'til cook or tender.
I use Iron pan ( as tipical french cuisiner always did for long slow cook )

Pour 6 personnes ;

500 gr Haricot Blanc ( I used the White Bean Canned it's easy so you don't hv to do the preparation before )
50 gr Saindouc ( Duck Fat, I didn't use )
1 kg Cuisse de Canard (4 pcs of leg duck )
500 gr d'epoule d'agnew ( young lamb )
500 gr de veau ( on the original receipe usually they put collier du porc )
200 gr de lard de poitrine sale ( I didn't use it )
4 Oignons ( I put only 2 pcs of Onion)
2 gousses d'ail ( 2 garlic)
Bouquet garni ( Thyme, Persil, Oregano, laurie/bay leaf .==> I use those bouquet from my garden )
2 ou 3 Tomates ( 3 Peeled tomates )
1 saucisson a l'ail ( I didn't use )
250 gr de couenne ( I didn't use )
Capelure ( I forgot to put it)
Sel, Poivre
2 cubes du Bouillon ( I add this for my own creation it's come out pretty delish)

Mettez les haricots dans un grand fait -tout. Recouvrez-les d'eau froide non salee. Portez a ebullition. Laisses bouillir 15 minute ( 5 minute a l'autocuiseur )
Egouttz. Remetteez -les dans le meme recipient. Emplisses d'eau bouillante. Couvrez et laissez cuire 45 min. ( 15 min a l'autocuiseur ). Salez a mi-cuisson, (this is what I called preparation of the haricot blanc...too long!!)
Faitez dorer tout les viandes.
Hachez les oignons et l'ail.
Ajoutez-les aux viandes ainsi que les tomates epluchees et epepinees. La counne coupee en des. le bouquet garni,poivre, un peu de sel
Egouttez bien les Haricots, Remettez-les dans la cocotte avec les viandes et tout leurs ingredients. Le saucisson a l'ail et le lard de poitrine coupes. Laisses mijoter ensemble 1h30 environ ( 30 minute a l'autocuiseur )
Versez le tout dans un plat a gratin. Soupoudrez de chapelure. Faites gratiner sous le gril.

English Version :0

Instead of doing the long way preparation of White bean, I suggested to use White Bean Canned. easy & simple.
In a Iron Cast ( french heavy pan ), put olive oil, brownies all the Meat one by one ( The lamb, veal, Duck/Chicken ) remove from the pan. Keep them on the side..
Still use the oil from frying the meat, add onion & garlic ( Already chopped/slice in thin slice) , mix together the meat, White Bean, peel tomatoes (chopped ), all the herbs, Salt, Pepper & bouillon ( beef broth ).
Cook for 1 hour 30 Minutes in low fire with water on top of the iron cast
Preheat the oven at 350 F.
10 min before the end of the cooking time,
Add the bread crumb on top of the dish ( you can put the iron cast in the oven)
Place the dish ( Iron Cast ) in the Oven with Grilled about 10 minute or until the crumb turn dark brownies )

Translate in Bahasa Indonesia
Panaskan minyak lalu goreng semua bahan daging hingga agak kecoklatan hingga rata ( sekitar 5-10 menit )

Angkat semua daging lalu masukkan irisan kedua bawang ( kalau saya, karena ada yg tidak suka dgn bawang kasar, bawangnya saya blender halus ) setelah bawang harum, masukkan kembali semua daging berikut white bean , tomat tanpa kulit yg sudah di potong kecil2, daun2an, garam , lada & Buillon de boeuf. Tutup panci & masak dgn api kecil selama 1jam 30 menit.
Angkat dari Kompor, taburi bread crumb diatasnya & masukkan dalam Oven dgn posisi Grilled ( saya tidak melakukan step terakhir )

Verrine speculoos, Nutella et Fromage blanc

2010-02-19T07:33:00.000-08:00

Ingredient
250 de fromage blanc
40 gr sucre
1 paquet de speculoos
1 petit de Nutela

Preparation :

Au Fond de chaque verrine, mettre les speculoos ecrases grossierement.
Mettre au dessus le Nutella en couche ( ne Pas hesiter a mettre un peu le pot de nutella au micro-onde en basse puissance si la pate est trop dure )
Sucrer le fromage blance et le verser sur la couche de Nutella .
Mettre ay frais au moins 1h avant de deguster.
Saupoudrer de cacao avant de servir.

Verrines avocats et Surimi Saumon

2010-02-19T05:08:00.000-08:00

Beberapa hari yg lalu saya sempat terpesona ( lebay banget ga seh..memang saya orangnya gampang banget terpesona..hihii ) melihat buku resep yg menampilkan gelas2 mungil berisi aneka macam hidangan untuk hidangan pembuka ( Aperitif snack )..
Seperti biasa di daerah tempat tinggal saya, setiap kali musim libur sekolah anak2.. selalu saja ada kegiatan yg mengikut sertakan si anak & orangtua.
Ketika saya mendaftarkan diri, saya tidak menyadari bahwa acara kreatifitas ini juga mengikutsertakan si anak. Well karena anak saya sedang liburan ski, jadilah saya pergi sendirian. Tiba di tempat tujuan.. suara ramai dgn suara anak2 yg excited melebur alpukat, memotong tomat kecil-kecil hingga tahap penyelesaian kreatifitas pertama ( Yep, saya datang terlambat beberapa menit tapi kegiatan sudah seperti berlangsung lama ). Setelah buru2 menurunkan semua peralatan. Saya mencoba meng chatch-up ketinggalan saya. Dan ternyata saya bisa. Malah menurut saya lebih cepat daripada biasanya karena tidak ada tangan2 mungil dan pertanyaan2 yg menuntut perhatian seperti biasanya dari bocah ingin tahu seperti anak2 saya.

Resep & Bahannya juga tidak terlalu susah..
Ingredient
3 Avocats Murs ( Alpukat masak )
1 Citron ( Jeruk nipis )
20 Cl creme fraiche ( cream kental yg hanya di pakai sebanyak 3 sendok makan )
1 petit paquet de surimi ( saumon/Salmon )
2 Tomates ( Tomat ukuran sedang )
Sel ( Garam )
Poivre ( lada )
* gelas kecil ( 6 buah )

Preparation
Dan un saladier, ecraser les avocats, ajouter le jus du citron ( suivant votre gout ne pas mettre tout le jus ) et un peu de creame fraiche, pour obtenir une puree. Saler, poivrer.
Deposer un peu de pureee d'avocat dans chacun des verrines.
Couper en petit des les tomates, puis en deposer une peite quantite sur l'avocat.
Couper en petites rondelles les batonnets de surimi et les metttre sur les tomates ( garder un marceau de surimi pour chacune des verrines.)
Mettre le reste de la puree d'avocat dans les verrines, puis les tomates et ajouter une rondelles de surimi sur le dessus pour la decoration.
reserver au frais.

Translate :)
dalam wadah ( mangkok ), lumatkan isi alpukat ( tergantung selera, mau yg halus apa kasar .. saya lebih suka agak2 tidak terlalu halus). Potong jeruk nipis setengahnya & tetesi alpukat tsb ( supaya tidak berubah warna menjadi hitam ). aduk rata.

Masukkan ke dalam gelas2 secara merata di tiap gelas2 yg dibutuhkan.
Potong tomat dalam bentuk kotak2 kecil lalu masukkan ke dalam gelas kecil tsb ( diatas alpukat )
Masukkan lagi Alpukat kedalam gelas kecil ( diatas tomat )
Potong bulat surimi salmon , masukkan ke dalam gelas kecil ( diatas alpukat )

* ikutin semua step by step untuk sisa gelas lainnya.

Fruit Basket_ Orange ( for SLF )

2010-02-14T06:50:00.000-08:00

Fruit Basket - Orange

Sleeping Beauty

2010-02-14T05:42:00.000-08:00

I never get tired to take a shot of one of my friend daughter baby girl.. she's so adorable..

Double Chocolate Chip Cookies

2010-02-09T11:20:00.000-08:00

My Oldest son ask me If I can make him Dark chocolate chip Cookies.. Of course I can do that!!

[ West Sumatra Cuisine ] Beef Rendang

2010-02-08T05:53:00.000-08:00

BEEF RENDANG
West Sumatra Indonesia

● 2 kg beef Bourgoignon – remove all the fat
● 10 pcs shallot *
● 5 pcs garlic *
● 3 cm fresh ginger *
● 2 pcs red small chilies*
● 4 cm fresh galangal
● 1 Tbsp coriander seeds*
● 1 tsp nutmeg*
● 1 tsp tamarind paste *

● salt, pepper, palm sugar to taste

● 2 pcs lemon grass,cut thin the white stalks
** Process all ingredients into a smooth paste

● 3 pcs star anise
● 2 cm cinnamon stick
● 5-7 pcs lime leaves
● 2 pcs lemon grass, bruised the rest of stalks ( The white stalks put it on the blender)
● 2 Salam leaves

● 2 pcs bay leave
● 3 cups of thick coconut milk
(I use 2 canned of coconut milk)

Additional seasoning:
● 5 tbsp toasted coconut meat – I used dried coconut meat already shreded
● 1 shallot – smoothly cut thinly

** fried both ingredients with n o oil in small fire ( in Indonesia we called 'Sangrai' after turning brown we called Serundeng )

Cooking Directions:
1. Cook the ground/smooth ingredient (all spice with *) until the oil come out from the spice & smell good.. add the beef in ground ingredients + a cup of coconut milk in low heat until tender.
2. Once it’s properly cooked, add another canned coconut milk. Then add the leafy ingredients & the rest ingredients
3. If using fresh coconut milk, keep stirring until gravy thickens
4. Add additional seasoning upon serving ( sometime I add 1 sachet bumbu rendang cap Bamboe )
5. You can keep on cooking until it turns dark, or the one I prefer is just beautifully reddish-yellow almost dry but not so. ( usually I cooked for about 5 hours )

Nasi Goreng

2010-02-07T10:08:00.000-08:00

Everyone knows that this Dish are well known as a left over from rice & some other stuff you might think of to reheat. It's also look like Jambalaya type kind of dish.

I love to make this dish because easy to make & taste delish..

Receipe

1 plate of Rice
1 Egg
1 Shallot
3 garlic
2 tbsp Oyster sauce
1 tbsp Kecap Cap Bango ( sweet soja Kechup )
Salt/ Peper
2 tbsp vegie Oil for Fried
Shrimph/ Anchovy's ( Optional )

Eagle

2010-02-07T09:43:00.000-08:00

Banana Muffin

2010-02-05T05:58:00.000-08:00

Semisweet Chocolate Chips Cookies

2010-02-04T13:36:00.000-08:00

This dish is one of my kids ( ofcourse not to forgot my hubby ) Favorite snack.

Green Lentilles with Sausage de Toulouse

2010-02-02T05:49:00.000-08:00

One of my boy asking me tha he wanted 'Sausage de Toulouse like he eat at his cantine the other day for the dinner.
Well, I can't say No for his request ( since he's a picky eater) ..I don't mind to make what he requested..as long as he eat. He promised me he will EAT. Let see!!!...
here is the receipe that I use to cook :

Ingredients :
400 gr Sausage de Toulouse ( you can also replace the sausages with veal )
350 gr Green Lentilles
1 big Onion ( sliced thin )
1 carot ( medium size ), peeled and sliced
2 clove
2 garlic ( *don't peeled the skin )
1 bouillon de beef ( 1 canned of beef broth)
2 bay leave
3 branches of parsley + more to serve
springkle thyme
Salt + Peper
4 cups cold waters

Steps :

In a pressure cooker, heat two tablespoons olive oil over medium heat. When warm, add the Onion, and thyme and sweat for 4 minutes, stirring and without browning.
Add the garlic and continue to cook for 1 minute.
Add the sausage and cook, stirring, for 5 minutes
Add the lentils, carrot, parsley twigs, bay leaves, water and Bouillon de beef ( beef stock). Bring to a simmer and season with salt and pepper. Cover for 23 minutes, or until the vegetables are soft. Keep warm.* ( I use pressure cooker to make it fast )
Add a dash of paprika and freshly chopped parsly. Serve without waiting.

Landscape at Plateau de Beille

2010-02-02T01:25:00.000-08:00

Plateau de Beille, France

[ Street Food/ Jajanan Pasar ] Kue Apem Kukus

2010-02-01T11:45:00.000-08:00

Ingredients:
150grm gula merah
175ml air kelapa ( * kalau tidak ada...bisa juga di ganti dgn air buah selasih kalengan )
1 lembar daun pandan
150gram tepung beras
100gram tepung terigu
1/2 sdt ragi instant ( saya pakai 1 sdt )
180ml santan dari 1/2 butir kelapa
1/2 sdt garam
1 sdt bumbu spekuk (saya ga pakai)
1 sdt baking powder

Bahan taburan (kukus 15enit):
100gram kelapa parut kasar
1/4 sdt garam
1 lembar daun pandan

Directions:
1. Rebus gula merah, air kelapa dan daun pandan sambil diaduk sampai gula larut, Saring. Ukur 225ml air gula dan biarkan hangat.

2. Dalam baskom, masukkan semua bahan kering spt tepung beras, tepung terigu, ragi, baking soda,garam.

3 Tuang sedikit demi sedikit air gula jawa yg masih hangat ke tepung beras sambil di uleni sampai lembut.

4. Setelah masukkan santan sambil dikocok dengan kecepatan rendah selama 15 menit.

5. Diamkan selama 30menit. tutup dgn plastik

6. Panaskan kukusan lalu tuang adonan dalam cetakan kecil yg sdh di panaskan selama 5menit.

7. Kukus selama 30menit diatas api besar sampai matang.( tanda kue matang bisa di lihat dgn terbelahnya bagian tengah kue )

Orange Cake

2010-01-29T05:28:00.000-08:00

I got the receipe from my french teacher.. very Easy to make & taste delish...

Ingredients :

1 Cup Fresh Orange Juice (approx :1 big Orange )

Orange zest ( from 1 big Orange )

100 gr Flour

100 gr Sugar

100 gr Butter

2 Eggs

1 sachet levure chemique ( 1 Tbsp baking soda )

1/2 Tbsp Vanila liquid

* Blend well Sugar + Butter ( about 10 minute )

* add Egg one at the time#

*add orange zest, orange juice

*Add Farine + Baking soda

*Blend all til smooth

* Add Vanilla Liquid at the end

Cook 190C for 30 minute

Simplicity Egg

2010-01-28T11:34:00.000-08:00

E for Easter....

Chicken With Oyster Sauce

2010-01-25T06:17:00.000-08:00

Ingredients :

* 3 chicken Fillet ( cut in thin slice )
* 1 Egg Plant
* 1 Zuchini
* 1 Red BellPepper
* 1 Onion
* 4 garlic
* 2 Tbsp Oyster sauce
* 1 Tbsp fish sauce
* Salt/Pepper
*2 tbsp Olive oil

Fried the Onion+Garlic, add Chicken fillet until the chicken brownies. Add Eggplant, bell peper, Zuchini.
Add the rest of the sauce + salt/peper

Perfect salad for claudy day

2010-01-23T10:40:00.000-08:00

I never know this kind of vegie till I arrive in France..

" ughh.. Bitter " !!.. that first thing come out from my mouth saying the taste of this vegie.

after while after trying several kind of type of dish made with Endive, I start to like it a lot. one of my favorite is the Salad Endive, very simple to make, but worthed to made because the compliment is waiting..

Endives are known to be bitter in taste, which makes many people shy away from them — like myself. One little trick is to know where the bitterness comes from. If you think of removing the small cone at the base of the vegetable, you will see that the bitterness significantly diminishes.Typically these vegetables-that-grow-in-the-dark are presented under the form of leaves. I find that cutting them in long sticks makes it more fun to eat them in a salad, as well as easier to present on a plate. For a second, if you do not know what the sticks are, you wonder what they are until you toss one in your mouth. At this point, the endive can no longer fool you as its taste slowly develops, right there. ( I take the statement from the blog of La Tartine http://www.latartinegourmande.com/2006/12/02/perfecting-the-fall-salad-a-la-recherche-de-la-salade-automnale-parfaite/))

Endive.. here you are on my table

Beterave,

100 gr Mache

1 small Apple

1 Endive

Dressing :

1 Tbsp honey

1/2 tsp mustard

3 Tbsp Apple vinegar

3 Tbsp Olive Oil

3 Tbsp Balsamic Vinegar

Crepes Aux Banan ( Crepes Pisang )

2010-01-21T13:41:00.000-08:00

Biasanya makanan ini pasti tersaji dirumah kami dengan 2 alasan, pertama, jika saya sedang tidak ada ide untuk menu makan malam atau alasan kedua adalah saya sedang tidak mood untuk malas a.k.a "malas masak"(keseringannya sih dgn alasan yg kedua..:))
Biasanya juga Crepes pertama yg tersaji,( untuk mengenyangkan ) saya buatkan crepes asin ( yg ada isinya berupa : telur ceplok+ smoked chicken + taburan keju parut emmentelle/gruyere) dan untuk anak2 cukup dgn potongan ayam asap dgn taburan keju. Setelah itu baru lah anak-anak boleh membuat/ mengisi crepesnya dgn yg manis2 sesuai dgn selera masing2 ( biasanya dgn coklat Nutela ataupun gula pasir ). Sedangkan saya, sejak awal mengenal Crepes, Dessert favorite saya yg paling utama adalah Crepes Pisang Lapis Nutela.. Rasanya.. Hmmm.. jangan di tanya deh.. pasti kepengen terus.. hayoo silahkan di coba.. tapi.. kalo timbangan naik.. jangan salahkan saya ya..

Resep untuk buat Crepes

Bahan

3 telur (eggs)

3/4Cup tepung terigu ( Flour)

1 Cup Susu (Cair) ( milk )

1tbsp Olive oil

1/4 tsp garam (pinch ) ( salt)

Pisang ( secukupnya 1 crepes = 1 pisang) ( banana ripe)

Nutela

Cara Buat :

Gampang banget..

dalam blender, masukkan telur,susu, oil, garam, tepung terigu lalu tekan tombol untuk mengaduk..

Voila... jadi deh adonan Crepesnya..

dalam loyang/ pengorengan khusus crepes tetesi olive oil sedikit.. tunggu penggorengan panas lalu tuang adonan (tebal/tipis tergantung selera.. tapi biasanya crepes dibuat setipis mungkin)

Setelah agak kecoklatan, crepes di balik kira2 1 menit.. lalu angkat & sajikan ...

** untuk keluarga dgn 2 anak yg sedang tumbuh saya sarankan untuk mendouble resepnya

english : blend all the ingredient in the same time on food procecor/ blender.

[ Street Food / Jajanan Pasar ] Wingko Babat

2010-01-17T10:43:00.000-08:00

Bahan :

400gr Tepung Ketan

400gr Kelapa Kering

1 bungkus Santan Bubuk

300gr Gula

1 bungkus Sucre Vanilla

1 sdt Garam

100 gr Mentega

500Ml Air

Cara Buat :

* Panaskan Oven 170C

* Campur Tepung, Kelapa, Santan, Gula, Garam, gula Vanilla

* Cairkan mentega, masukkan ke dalam adonan Tepung.

* Masukkan Air sedikit demi sedikit kedalam adonan tepung, aduk hingga rata ( aduk pakai tangan )

* Olesi Cetakan (pyrex) dgn mentega lalu lapisi dgn kertas kue diatasnya.. olesi lagi kertas kuenya dgn mentega supaya wingko mudah di angkat/tidak lengket.

* Masukkan dalam oven selama 30 menit

* Setelah 30 menit, tabur kelapa kering lagi diatasnya lalu masukkan lagi ke dalam Oven selama 10 menit ( hingga kelapa berwarna ke coklatan )

* Hidangkan ketika dingin (lebih mudah di potong ketika wingko sudah dingin )

Siomay Bandung

2010-01-15T06:58:00.000-08:00

Siomay Bandung go public in France 

liat resep dari Internet ( tapi lupa dari mana ).. dilakukan beberapa modifikasi karena beberapa bahan tidak ada ditemukan disini.

Bahan2 yg di Perlukan
250 gr daging udang (seharusnya ikan tengiri, haluskan)
250 gr daging ayam ( haluskan )
8 sdm   bawang merah halus
4 sdm   bawang putih halus
2 sdt     lada halus
1 sdt     chicken powder (tidak pakai)
3 sdm   gula pasir
3 sdt     garam
1 sdm   minyak wijen
3 btr     telur
400 gr labu siam, parut kasar, tiriskan ( tidak pakai )
450 gr sagu tani

Cara membuatnya:

Aduk daging udang/ayam halus dengan bumbu-bumbu halus, tuang telur, aduk rata.
Aduk rata, lalu tuangkan tepung sagu, aduk rata lagi, sisihkan.
Ambil satu lembar kulit siomay, isi dengan adonan ikan, lipat ketas, rapikan bentuk wiron. Taruh diatas loyang yg sudah dipoles minyak, kukus 20 menit.
Rebus kentang ½ matang, kupas kulitnya, belah dua. Kerat-kerat bagian yg rata, beri adonan ikan. Kukus
Potong pare, buang bijinya, isi dengan adonan ikan. Kukus 30 menit.( saya tidak pakai Pare, karena harga pare disini mahal )
Potong kotak tahu, goreng sebentar, kerat-kerat dengan gapru salah satu sisinya, tempelkan adonan isi . Kukus 30 menit.
Telur rebus belas dua, tempeli dengan adonan isi.

Pangsit Goreng

Salah satu “anggota pelengkap ” Siomay Bandung yang rasanya tidak lengkap tanpa makanan gurih renyah ini. disajikan bersama tahu isi, kentang isi dan kol rebus dengan siraman kuah bumbu kacang pedes ... saya yakin anda serasa di negri sendiri.

Bahan:
2 bungkus         kulit pangsit siap beli ( 1 bungkkus isinya 40 lembar )
150 gr       daging Ayam giling
100 gr       daging Ikan , (seharusnya ikan tenggiri, tapi karena di sini tidak ada saya pakai ikan pengganti, dihaluskan)
100 ml       air
40 gr         tepung sagu
40 gr       tepung terigu
1 sdm         daun Bawang Kecil ,iris halus
Minyak goreng secukupnya.

Bumbu halus:
1 sdtg        garam
½ sdt        lada
½   sdt       kaldu bubuk
1 sdt         gula
5 pcs          bawang putih
2 sdmb        bawang merah halus

Cara membuat:

Aduk rata daging ikan, ayam dan air . Tambahkan bumbu dan aduk rata. masukkan sagu dan terigu, aduk rata, tambahkan irisan daun bawang. Aduk rata lagi, sisihkan.
Bentangkan kulit pangsit bentuk kotak, beri 1 sdt adonan dibagian tengah, lipat hingga adonan tertutup dan bentuk segita, lalu lipat lagi hingga bentuknya mirip pita. Lakukan hingga adonan habis.
Goreng dalam minyak banyak yang sudah panas dengan api sedang hingga kuning kecoklatan.

Pancake

2010-01-13T09:58:00.000-08:00

" I want the Pancake for my breakfast " my youngest son told me as soon as he get up from bed. Of course the oldest & my hubby follow the idea of the youngest .. That's easy because I always love making a Pancake or Waffle as a tradition for week end breakfast in our family. So I agree to please my little family request beside that it would not take long to prepare them, and then, it would combine many of the components of topping. I love in Mapple syrop , nutella. or confection/snow sugar

Frozen Cactus

2010-01-11T06:52:00.000-08:00

Cactus on Snow

Chateau de Vogue ( South of France )

2010-01-09T13:57:00.000-08:00

Perkedel

2010-01-04T08:01:00.000-08:00

5 Kentang
2 sdm Ketumbar
150gr daging cincang
4 bawang putih
3 pcs daun bawang
2 kuning telur
( putih telur disimpan untuk lapis sebelum di goreng )
Garam/ lada

cara buat..

* Kupas kulit kentang, potong2 & goreng dgn minyak panas, angkat jika sudah matang. sisihkan dalam mangkok & hancurkan dgn sendok kayu. Masukkan Kuning telur kedalamnya.
* Gunakan minyak bekas goreng kentang untuk menggoreng daging cincang.
* Masukkan bawang putih & ketumbar halus, daun bawang, lada & Garam.
* Bentuk sesuai keinginan lalu goreng hingga masak.
* sajikan dgn cabe segar atau sebagai pelengkap hidangan.

Food et Photography

Foei Gras façon Lulu

Wingko Babat

Cumi Hitam / Sotong

Toulouse night Shot

Balado Makarel

Fondant au Chocolate

Brioche

Bubur Ketan Item

The Thing about Autumn... Fresh air

Velouté de Cepes

Autumn in France

Grilled Fish ( Ikan Bakar/ Panggang )

Rib Soup for WInter ( Iga Soup)

Sambal Andaliman

Oseng Oseng Kangkung

Pate a Chou / Profiteroles/ Kue Soes

Preparation method

Harvest this Year

Sate Lilit Bali

Beef Rendang

Preparation and cooking times

Fruit Salad for hot summer

Mie Baso

Foei Gras

Ingredients

Duck liver ( Foie Gras )

Preparation and cooking times

Confiture D'Oignon

INGREDIENTS

Red and White in August

Salsa Sauce

Ingredients

Something About summer

Blueberry Cheescake d'Espagne

Gateaux moelleux au Chocolat

Cream Caramel

Tomat Cherries

Klepon

TIRAMISU

Brownies

Orange Cake

Sambal Teri Kacang

Pancake

Lasagna Al Forno

Ingredients

Directions

Chocolate Truffles

Chocolate Truffles

Directions

Coq Au Vin Chambert

Kue Apem gula jawa Kukus

Sop Buntut / Oxtail

Kota Benteng *Medieval Carcasonne*

Brioche

Kota yang tidak di kenal dimata Indonesiaku

Kaas Stengels

Nastar

Homemade Tofu / Tahu

Donat

Hiking at Pyrenee

Bakso *abang2*

Rempeyek Kacang

Ratatouille

Jajanan Pasar_ Klepon

Muguet du Mai ( Lily of the Valley )

Rocamadour

Serabi

Pandan Cake

Kolak Pisang dan Singkong

Fruit Salad_ Strawberry

Happy Easter

Risotto Salmon

Biscotti Almond Orange with Chocolate Frosting

Ingredients

Directions

Happy Spring

Still LIfe _Spice ( Nutmeg, Candle Nut, Cinammon Stick )

Jounquille ( Baca ; Jonki )

Tuna/Ayam Radis Merah

Kota Benteng Medieval Carcasonne

Bakso abang2