Sambal Andaliman

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

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

 

 

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

1. Preheat the oven to 180C, Place a small roasting tin in the bottom of the oven to heat.
   
   
2. For the choux pastry, place the water and butter into a large saucepan. Heat gently until the butter has melted.
   
   
3. Turn up the heat, then quickly pour in the flour and salt all in one go. 
4. 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.
   
   
5. 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.
   
   
6. 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.
   
   
7. Bake for 20 minutes, or until golden-brow.
   
   
   
8. 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.
   
   
9. 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.
   
10. 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.
    
    
11. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold

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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

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

Sate Lilit Bali

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)

Sambal Goreng Ati

Usually I made this kind of dish only for special occasion only like; Christmas, celebration Ramadhan etc (Well honestly, part of the big reason is also my laziness mood ). The long process to cook this dish is one of the reason too.

Beef Rendang

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

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

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

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

1. Cut away and discard any large sinews from the livers, then set the livers aside. 
2. Cut the figue in 2, 
3. 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 )            
4. Reheat the oven 150C  and place the terinne foei gras in bain marie ( water bath ) about 1 hour    
5. 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.

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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

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

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

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

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

• 

  
  

  

  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

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

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

Klepon

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

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

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