Butter Chicken/Murgh Makhani

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

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

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

 

 

 

 Preparation Makhani Masala ( mean thick tomatoes based sauce )

Ingredients : (yields 1+1/2 cup)

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

Directions :

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


Now we do the Chicken 

Ingredients :

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

- Directions :

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

Now lets start with the chicken

Ingredients :

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

Directions :

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

Now lets start with the chicken

Ingredients :

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

Directions :

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

Now lets start with the chicken

Ingredients :

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

Directions :

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

Brownies

 
Ingredients :

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

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

Bon appetite !!!!

CHOCOLATE CHIP COOKIES

Ingredients :

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

How to make it :

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

Recipe yields approximately  2 dozen cookies  

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

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

Balado Udang

Ingredients :

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

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


Direction

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

Isi Pngsit Ayam/ Udang ( Kuah or Goreng )

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


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

Gateau Vendeen

Ingredients :

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

HOW TO make it  :

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

Moeleux Chocolat a la Saniah

Ingredient:

 
1. 200 gr Black Chocolat 

2. 200 gr Butter 

3. 170 gr Sugar

4. 5 eggs

5.1 Tbsp Flour
 

How to make it :


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

Kue Talam

 

 

 

Ingredient for Base layer

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


Vegetable oil for greasing
Pandan leaves for decoration

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

Preparation

Making Base Layer

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

Making the top layer

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

Preparation for cup mold

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

Direction

Set the steamer on top of the stove over medium heat, and when the steamy ready , lower the heat.

Fill  each cup with base layer mixture up to  2/3 part of the cup

Steam around 8-10 minutes

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

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

arrange in the tray

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

December Souvenir Night Shot

Beignet Chocolate ( Raspberry Beignet with Vanilla )

Ingredients

• 1 tablespoon plus 2 1/2 teaspoons active dry yeast
• 1 cup warm water
• 1 cup all-purpose flour
• 1 1/4 sticks unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 3 1/2 cups bread flour
• Extra flour, for rolling the dough (about 1 cup total)
• 1 gallon fryer oil
• 3/4 cup raspberry jam (preferably seedless), in a pastry bag fitted with a small tip
• Granulated sugar, for garnish
• Vanilla Dipping sauce, for serving, recipe follows

Directions

In a medium bowl, stir together the yeast and the water. Set aside to proof.
After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated.
Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes.
Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying.
Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. Remove them from the oil with a slotted spoon. Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar. Serve immediately with Vanilla Dipping Sauce.

Vanilla Dipping Sauce:

• 2 cups heavy cream
• 2 cups whole milk
• 2 vanilla beans, split and scraped
• 12 egg yolks
• 1 cup granulated sugar
• 1 tablespoon vanilla extract

In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes. When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating.


* recipe from food network.com : http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/raspberry-beignets-with-vanilla-dipping-sauce-recipe/index.html

Putri Salju

Bahan:
350 Gr Terigu 125 Gr Kacang Almond 3 Kuning Telur 250 gr Mentega ( gunakan setelah mentega dalam kindisi room temperatur ( taruh di luar kulkas semalaman ) 1:2 sdt garam 1 bungkus sachet gula vanila 15 gr susu bubuk ( -/+ 2 Sdm ) Gula salju untuk taburan akhir

Cara membuat:

1.  Kocok 3 kuning telur, mentega,  hingga  putih

2.  Campurkan terigu ke dalamnya, aduk dan remas-remas dengan tangan hingga tercampur rata

3.  bentuk adonan sesuai dgn keinginan  (kalau saya, adonan saya remas kencang  and berbentuk kuda laut

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

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

Doughnuts

Ingredients :
 

Dough:

Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2Cra6W2B6

 

2 1/4 - 2 1/2 cups (295 - 325 grams) all-purpose flour

1 1/2 teaspoons active dry yeast

3 tablespoons (40 grams) room temperature unsalted butter, cut into small pieces

3 tablespoons (35 grams) granulated white sugar

1/4 teaspoon salt

1/2 cup (120 ml) milk, heated to lukewarm

1 large egg, lightly beaten

Topping:

1/2 - 1 cup (100-200 grams) granulated white sugar or 1/2 - 1 cup (60 - 120 grams) sifted powdered (confectioners or icing) sugar

Homemade Raised Doughnuts:

2 1/4 - 2 1/2 cups (295 - 325 grams) all-purpose flour

1 1/2 teaspoons active dry yeast

3 tablespoons (40 grams) room temperature unsalted butter, cut into small pieces

3 tablespoons (35 grams) granulated white sugar

1/4 teaspoon salt

1/2 cup (120 ml) milk, heated to lukewarm

1 large egg, lightly beaten

Topping:

1/2 - 1 cup (100-200 grams) granulated white sugar or 1/2 - 1 cup (60 - 120 grams) sifted powdered (confectioners or icing) sugar

Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2CrbJYqgY

2 1/4 - 2 1/2 cups (295 - 325 grams) all-purpose flour

Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2CraKfpn2

2 1/4 - 2 1/2 cups (295 - 325 grams) all-purpose flour

1 1/2 teaspoons active dry yeast

3 tablespoons (40 grams) room temperature unsalted butter, cut into small pieces

3 tablespoons (35 grams) granulated white sugar

1/4 teaspoon salt

1/2 cup (120 ml) milk, heated to lukewarm

1 large egg, lightly beaten

Topping:

1/2 - 1 cup (100-200 grams) granulated white sugar or 1/2 - 1 cup (60 - 120 grams) sifted powdered (confectioners or icing) sugar

Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2Cra6W2B6

2 1/4 - 2 1/2 cups (295 - 325 grams) all-purpose flour

1 1/2 teaspoons active dry yeast

3 tablespoons (40 grams) room temperature unsalted butter, cut into small pieces

3 tablespoons (35 grams) granulated white sugar

1/4 teaspoon salt

1/2 cup (120 ml) milk, heated to lukewarm

1 large egg, lightly beaten

Topping:

1/2 - 1 cup (100-200 grams) granulated white sugar or 1/2 - 1 cup (60 - 120 grams) sifted powdered (confectioners or icing) sugar

Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2Cra6W2B6

Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2Cra6W2B6

: In a large bowl whisk together 2 1/4 cups (295 grams) flour and the yeast. Add the butter and, with a pastry blender or your fingertips, cut or rub the butter into the flour mixture until you have coarse crumbs. Stir in the sugar and salt.
Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough. Add more flour, a tablespoon at a time, if necessary. Then transfer the dough to a lightly floured surface and knead until the dough is no longer sticky and is smooth and elastic (about five minutes). Shape the dough into a ball and place in a large lightly greased bowl, turning once. Cover the bowl with plastic wrap and let rise in a warm place until doubled (approximately 1 1/2 - 2 hours). Then place the dough on a lightly floured surface, and gently punch the dough to release the air. With a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch (1 cm). Cut the dough into about 2 1/2 - 3 inch (6-7 cm) circles, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center "hole"). Place the doughnuts on a lightly floured baking sheet, lined with parchment or wax paper. Gather up the scraps, roll, and cut out remaining doughnuts. You can keep the donut holes to fry separately, if you like. Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won't stick) and let rise in a warm place until almost doubled (about 30-60 minutes).
Clip a candy thermometer to the inside of a large, deep,  heavy bottomed saucepan (Dutch oven), and at medium-high heat, bring about 2 inches (5 cm) of oil (canola, vegetable, peanut, or corn) to 375 degrees F (190 degrees C). Carefully place the doughnuts into the hot oil, about 2 to 3 at a time (do not over crowd). Fry each side until golden brown, about 45-60 seconds per side. The doughnut holes will only take about 30 seconds per side. Carefully remove the doughnuts from the hot fat with the end of a wooden spoon, tongs, slotted spoon, bamboo chopstick, or Chinese skimmer. Place on a baking sheet lined with clean paper towels. After a minute, roll the doughnuts in the sugar. Let the oil return to 375 degrees F (190 degrees C) before adding more doughnuts. These doughnuts are best freshly made.
Makes about 8 - 3 inch doughnuts and 8 doughnut holes.(The recipe can be doubled.)


Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2CrZu7q00

How to make it / Method :

In a large bowl whisk together 2 1/4 cups (295 grams) flour and the yeast. Add the butter and, with a pastry blender or your fingertips, cut or rub the butter into the flour mixture until you have coarse crumbs. Stir in the sugar and salt.

Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough. 

Add more flour, a tablespoon at a time, if necessary. 

Then transfer the dough to a lightly floured surface and knead until the dough is no longer sticky and is smooth and elastic (about five minutes).

 Shape the dough into a ball and place in a large lightly greased bowl, turning once. 

Cover the bowl with plastic wrap and let rise in a warm place until doubled (approximately 1 1/2 - 2 hours).  

Then place the dough on a lightly floured surface, and gently punch the dough to release the air. With a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch (1 cm). 

Cut the dough into about 2 1/2 - 3 inch (6-7 cm) circles, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center "hole"). 

Place the doughnuts on a lightly floured baking sheet, lined with parchment or wax paper. Gather up the scraps, roll, and cut out remaining doughnuts. 

You can keep the donut holes to fry separately, if you like.

 Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won't stick) and let rise in a warm place until almost doubled (about 30-60 minutes).

Clip a candy thermometer to the inside of a large, deep,  heavy bottomed saucepan (Dutch oven), and at medium-high heat, bring about 2 inches (5 cm) of oil (canola, vegetable, peanut, or corn) to 375 degrees F (190 degrees C). Carefully place the doughnuts into the hot oil, about 2 to 3 at a time (do not over crowd). Fry each side until golden brown, about 45-60 seconds per side. The doughnut holes will only take about 30 seconds per side. Carefully remove the doughnuts from the hot fat with the end of a wooden spoon, tongs, slotted spoon, bamboo chopstick, or Chinese skimmer. Place on a baking sheet lined with clean paper towels. After a minute, roll the doughnuts in the sugar. Let the oil return to 375 degrees F (190 degrees C) before adding more doughnuts. These doughnuts are best freshly made.

Makes about 8 - 3 inch doughnuts and 8 doughnut holes.(The recipe can be doubled.)

Preparation time 60 minutes.

Recipe from  ;

http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html

Roti Sisir

ROTI SISIR (1/4 resep)
Source : Tabloid Koki

Bahan :
250 gr terigu cakra
7 gr ragi instant
40 gr gula pasir
25 gr susu bubuk full cream
1 buah kuning telur
125 ml air dingin --> saya pake air suhu ruang
45 gr mentega --> pakai mentega putih
1/2 sdt garam
Susu evaporated secukupnya untuk olesan --> pake susu UHT biasa

Cara Membuat :

• Campur semua bahan kering, aduk rata
• Masukkan telur dan air dingin secara bertahap. Uleni adonan sampai kalis.
• Masukkan mentega dan garam. Uleni adonan sampai elastis (kurang lebih 10-15 menit).
• Tutup dan diamkan adonan selama 30 menit sampai mengembang 2 kali lipat.
• Kempiskan adonan. Potong, lalu timbang masing-masing seberat 75 gr
• Bulatkan adonan, diamkan kembali selama 10 menit
• Pipihkan adonan, bentuk adonan ovel memanjang.
• Olesi satu sisi adonan dengan bahan olesan filling. Tumpuk dengan adonan lain. Ulangi sampai adonan bisa memenuhi loyang.
• Masukkan ke dalam loyang loaf ukuran 20X10X7 cm yang sudah diolesi margarin. Diamkan lagi selama 60-90 menit sampai mengembang.
• Olesi permukannya dengan susu evaporated. Panggang dalam oven suhu 160'C selama 30 menit.
• Angkat, dinginkan, baru keluarkan dari cetakan.

Olesan Filling :
25 gr margarin
25 gr unsalted butter --> pakai mentega putih
25 gr gula halus
15 ml susu kental manis putih

• Kocok semua bahan filling sampai ringan dan fluffy. Siap digunakan untik bahan olesan.

Notes :

• Cukup untuk membuat 2 buah roti sisir dengan loyang loaf ukuran diatas.
• Kalau ingin membuat yang rasa orange, filling ditambahkan dengan 1/2 sdt parutan kuilt jeruk lemon dan sedikit pewarna orange. 
•  
• sumber dari  http://ipoekmasak.blogspot.fr/2009/02/roti-sisir.html

DONAT KAMPUNG

Donat
(Source: saf-instant dry yeast box)
Ingredients:
250 ml water
1 egg
50 gr butter
75 gr sugar
25 gr milk powder (adding by me) ( 1 or 1/2 tsp )
2.5 gr baking powder (1:4 tsp )
7.5 gr salt
500 gr bread flour
11 gr dry yeast
1/4 tsp bread improver (adding by me)


Methods:
 put all ingredients in order (liquid first then solid ingredients).
After the dough ready, ( wait until the dough raise )

First make a round shape then pin in the middle.
Heat the oil in the pan.
Fry it in the hot oil until golden brown.
Put some icing sugar in the plate.
Roll the doughnut into the icing sugar.
Or you can just shake some icing sugar on the doughnut like the one in the picture.
Ready to serve.

link from  http://hesti-myworkofart.blogspot.fr/

Chocolate Chip Cookies

2,1/2 Cups all Purposse Flour
1 teaspoon salt
1 teaspoon Baking soda
1 Cup Brown Sugar, Firmly packed 
1/2 Cup granulated sugar  ( I use 1/4 Cup sugar )
1 Cup softened butter ( about 225 gr )
1 teaspoon Vanilla Extract 2 eggs
2 eggs
1 tablet of nestle dark chocolate or  1 package  semisweet chocolate chips
1 cup chopped nuts * optional *


How to  :

Preheat oven to 375 F ( 19°C)
Combine all dry ingredient :  flour, salt and baking soda in  bowl and set aside.
Combine brown sugar, granulated sugar, softener butter and vanilla extract  and beat until creamy. 
Add eggs and beat.
Add dry ingredients and mix well. stir in chocolate chips and chopped nut. drop mixture by rounded teaspoonfuls onto non greased cookie sheets.
Bake 8 - 10 minutes

Recipe yields approximately 2 dozen cookies

Sate Bebek /Ayam/ Sapi

Sate Ayam /Sate Bebek
  Chicken Saté

 You need:

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

Steps:

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

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

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


Soja Chilli sauce ( sauce kecap

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

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





Sate Sapi
  beef Saté

You need:
Ingredients:500 gr beef ( cut in small pieces )

• 5  Tbsp sweet soja Ketchup
  
• 3 Mountain table spoon Yakitori sauce
  
• 2  Tbsp ground toasted Coriander
  
• 1/2 tsp of Salt
• 1 tsp  Pepper
• 5 cloves Garlic
• 4 Shallots
• 1 tbsp olive oil
• bamboo Skewer

Steps:

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

Clafoutis aux Cherries

Clafoutis aux  cherry 

For 8 people You need:

•  500 gr cherries, pitted
• 2 Mountain table spoon Flour
• 4  Tbsp Sugar
• 2 pinch of Salt
• 3 eggs
• 35 gr Butter
• 2 glass of Milk

Steps:

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

Noted:

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

Beignets au chocolat

Pour 4 personnes :

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

Préparation Beignets au chocolat

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

2Laisser lever au chaud 1h30.

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

4Laisser lever 1 h.

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

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

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

Cream Caramel

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

so here is the
Ingredients



Ingredients:

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

 Caramel : 80g castor sugar.

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