Happy New Year 2010

Happy New year 2010 !!!
New promise to be a better person.. Uppsss.. my hubby just came & saw what  I just wrote.. He told me, That is Imposible for me to keep the promise!!!  b'cos I already Good enough to be a person ..lol...(  )
Anyway.. wish you all the best guys!!!!

Season Gretting

Tidak terasa sebentar lagi thn 2009 bakal berganti menjadi 2010.
Jujur saja, di akhir tahun ini saya merasa mendapat berkat yg tak terhingga, anak2 sehat, sekolah mereka tidak bermasalah , saya di kelilingi oleh teman2 yg baik, hobby berphoto2 ria tetap jalan walau disela2 kesibukan ibu rt yg berjibun daaaaannn yg terpenting dari semuanya adalah suami makin cinta sama saya & keluarganya.

Kue Lupis ( Jajanan Pasar )

Bahan yg di perlukan tidak terlalu banyak
hanya Beras ketan , 1 sendok makan air kapur sirih, Kelapa parut & Gula Jawa.
Caranya :
Rendam beras ketan selama1 jam, tiris & aduk dgn air Kapur hingga merata
lipat segitiga daun pisang & masukkan beras kedalamnya,bungkus rapat & ikat dgn tali supaya ketan tidak keluar/pecah.
( bentuk lupis tidak selalu segitiga, tapi bisa juga berbentuk bulat seperti gulungan lontong)
Rebus semua bungkusan daun pisang tsb dalam air terendam selama 3-4 jam.
Setelah masak, buka bungkus daunnya & taburi dgn kelapa parut lalu disiram dgn air gula jawa.

Ayam Bakar Bumbu Rujak

What I see first think about receipe is .. " How easy to make it & fast!!"

I found this receipe very simple & delish to serve in your table..
Ingredients :

6 potong ayam
3 sdm kecap manis
1/2 cangkir air asam jawa( saya ganti dgn 2 tsp air asam jawa cair )
gula secukupnya
garam secukupnya
penyedap rasa secukupnya ( saya tidak pakai )

Blends :

4 siung bawang merah ( 4 Shallots )
4 siung bawang putih ( 4 garlic )
1 buah cabai merah besar ( big Red chilli )..
* karena untuk anak2, saya hanya memakai 1 cabe besar yg tidak pedas..resep asli menggunakan 8 cabe merah
4 buah kemiri ( Candle Nut )
2 ruas kunyit ( 1 tsp kunyit bubuk ) ( 2tsp tumeric)

Directions :

* Haluskan semua bumbu, lalu tumis sampai harum ( blend all the ingredients & fry in hot oil)

* Masukkan ayam, tambahkan kecap manis, asir asam jawa , gula, garam . ( add the chickens + sweet soya sauce ketchup + Tamarind + salt + sugar

* Masak dalam keadaaan tertutup hingga air tinggal sedikit, angkat dan tiriskan ( Cover the pan til the water/sauce dry. )

* Bakar ayam hingga berwarna kecoklatan ( put the chicken in the oven for about 10 minutes )

Is all About Muffin ( Muffin Pandan/Chocolat )

Muffin Pandan



Muffin Chocolate


Ingredients :
200gr Tepung ( flour )
2 tsp Baking Powder/soda
1/2 tsp Garam ( salt )
120 gr Gula ( Sugar )
200ml Santan/susu ( coconuts milk/ milk )--> I put Coconuts milk
100 ml Olive Oil
2 butir telur ( eggs )
1/2 tsp Essen Pandan
chocolate chip ( optional, only for the topping )
Kelapa paru (Coconut rape) for the topping

Preheat the Oven 160C

* in big bowl : Campur Tepung, baking powder/soda, garam + gula
* in small bowl : Campur santan, minyak Olive, telur + essen Pandan
* Masukkan bahan2 dari small bowl ke dalam Big Bowl, aduk hingga rata
* Masukkan dough kedalam muffin cup & masukkan ke dalam Oven, masak selama 20 menit

English version :
Put all the dry ingredient in the big bowl ( Flour, Baking powder, salt + sugar )
put all the liquid ingredient in small bowl ( olive oil, eggs, coconnut milk, essen pandan )
Pour the liquid batter to dry batter (big bowl)
Mixed well & start to filled the muffin cup
Put in the oven for 20 minutes ('till the top of the cup cake are broken)

Chicken Teriyaki

Seperti biasa saya selalu kehabisan ide untuk menu makan malam. pas liat photo di blog temen yg bertema Chicken Teriyaki. Mata saya langsung drowling pengen buat juga menu tersebut( ini artinya photo yang di buat ama si Mpok Asri bagus, karena bisa buat orang ngiler pengen coba buat .. )

Karena di rumah, suami cuma suka daging fillet ( no bone ) jadilah saya buat ayamnya di potong kecil2. dan karena keliatannya plain banget hasilnya.. saya tambahkan jamur + tomat sbg penyedap.

so here is the the photo's & the receipe ( incase some of you interested to try on )

500 gr chicken fillet ( cut in small pieces )
1 big tomatoes
1 tsp gingger ( I use premade gingger )
2 garlic ( crush it )
6 Tbsp Teriyaki sauce kechup
6 sdm leek ( cut in fine )
1 tsp sasame oil
salt/pepper
2 tbsp Vegie oil (to fry)


Dirrection :

Marinated the chicken with all the ingredient all night ( except the tomat!!), cover it with plastic transparant & place it in the refrigerateur ( you can also marinated within 2 hr but I did all night)

Reheat the Vegie oil, add the marinated chicken, add Tomat, mixed well & reduce the fire. Cover the pan. cook about 20 minutes.

Sop Buntut

Makanan ini adalah salah satu makanan favorite saya dari dulu hingga sekarang. Anak2 saya juga suka sekali kalau saya buat masakan ini ( not bad lah walau cuma makan kuah & sayurannya saja :)
Buatnya pun tidak terlalu susah.

Bahan
300 gr daging buntut sapi muda
3 clove ( cengkeh )
1 Sdm garam
1sdm lada
1 Tomat
2 Batang daun seledri
2 Bawang Putih
2 Wortel
2 Kentang
1 Bouillon sapi ( beef Broth)
2 sdm bawang goreng


Rebus daging buntut dgn air + cengkeh + daun seledri + Bouillon + garam selama 1 jam
Masukkan sisa bahan lainnya setelah daging agak empuk.

Spice's Light Up the live

Brioche

Ingredients :
250gr Flour ( farine )
60 gr raisin ( de raisin secs)
1 sachet dried yeast ( levure boulanger )
1/2 glass of warm milk ( 1/2 verre de lait, tiede!)
2 eggs ( oeufs )
1 tsp salt ( sel)
4 tbsp sugar ( sucre )
100 gr Butter room temperature ( de beurre tres mou )


Direction

* Rinse & whipes the raisin with kitchen towel
* Big Bowl : mixed well the flour & yeast
* Add warm milk,eggs, salt & sugar. working on with wooden spoon
* Add soft butter one at the time while doing the dough
* Add the dried Raisin & cover the bowl with kitchen CLoth for 2 hr ( I did 1 night so I can serve fr breakfast )
* Prepare the oven 190C
* add some more flour to the dough to get the dough done.
* prepare the pan with butter + flour to avoid the sticky
* put the dough on the pan & cook for 30 minutes ( or less ) depend on the oven!!

Photo of the day ; Matches

Jajanan Pasar yang makin Langka di temui_ Serimuka

Dulu sewaktu saya kecil, setiap jam 4-5 sore, saya selalu mendapati pisang goreng, bakwan goreng hangat di meja makan. Sekarang baru terpikir oleh saya bahwa tersedianya makanan hangat & lezat tersebut tanpa perlu susah payah merupakan suatu kemewahan tersendiri.
Semenjak tinggal jauh dari kampung halaman, seringkali saya merasa kangen dengan jajanan (cemilan)sore hari tsb. Disini tidak dengan mudah mendapati makanan yg kita inginkan. Demi memenuhi keinginan dan rasa kangen akan makanan/jajanan pasar tsb, membuat saya belajar untuk mengetahui bagaimana cara membuatnya. It's kind of chalanges ( consider not all the ingredients are available sometime even have to adjust or subtitude with something similar)

Ingredients :
240gr Beras ketan ( saya memakai gelas ukur beras )
240gr santan

120 gr gula
2 telur
2 tbsp tepung terigu
160gr santan
garam secukupnya

Cara Buat :
Tanak beras ketan dgn santan hingga 3/4 matang

Siapkan panci kukusan yg telah diisi dgn air mendidih, lalu masukkan beras ketan yg 3/4 dalam panci stainless steel yg telah di lumuri dgn minyak sayur supaya tidak lengket ( seperti menanak nasi/ untuk mematangkan beras yg 3/4 masak tadi)

aduk gula + telur dgn mixer kecepatan sedang. masukkan tepung , garam sejumput dan santan. tambahkan pandan paste untuk warna & wangi (optional)

tekan2 beras ketan dalam kukusan supaya padat , lalu tuangkan adonan gula + telur diatasnya.

Tutup panci dilapisi dgn kain supaya air embun tidak menetes kedalam loyang stainless steel.

masak kira2 20 menit

Architecture

The Story teller ( Guide ) told me that this church have multi use, sometime they use as a mosque & sometime they use as Church.. I though that kind of harmony & high tolerance that I'm envy to believe.
But After read the real story from the local buletin, this church is a Real Church, they Owner ( He is French )After back from Algerie, he just crazy about Algerien Art Design. Since that guys is tottally rich (in that time), he can build a Church & a Mosque next to the others. He own the land from Cap Ferret until Archachon ( next to Bordeaux , He import the tile/ accesorry from Algerie. The 5th desendent sold out the land & the fortune till the last drop ( so sad, b'cos when you see the picture, the glorius of the castle is beautiful !! )

FRICASSE

Ingredients:
300gr Chicken Fillet ( cut small pieces)
1 Big Onion ( cut in thin slices )
1 Bouillon poulet ( chicken Broth cubes)
3tbsp Flour
50gr Butter
1 canned of mushroom
Creamfraiche/ half & half
Salt & Pepper
Pressure cooker


Direction :

On the pressure cooker, Fried the chicken..add Onion wait till Onion a bit cooked, add flour, Bouillon poulet, Mushroom & cream fraiche, salt & pepper .. closed the presure cooker fr 12 minutes.

Ready to serve..

Bon Appetit

tips.. would be perfect with warm plain rice.

Architecture

When I'm traveling, I love taking a picture... my favorite part is taking a picture of OLD building.. sound crazy but I just like the atmosfer of the old building.. each of those builing have their own story..



L'eglise Algerien




Chateau D'eau, Toulouse



Louvre, Paris




Louvre, Paris

Measurement Tables

Since I Started & know how to cook in USA, I Always get trouble to convert all receipe (the measurement ) to french measurement
In State they use Cups, here they use kg/Grams..
In State they use Farenheit.. here Celcius..

This measurement table make my life easy.

Weight Equivalents

Imperial Metric
1/4 pound = 125 grams
1/2 pound = 250 grams
3/4 pound = 350 grams
1 pound = 500 grams
1 1/2 pounds = 750 grams
2 pounds = 1000 grams
3 pounds = 1500 grams
4 1/2 pounds = 2000 grams
5 pounds = 2250 grams
10 pounds = 4500 grams
11 pounds = 5000 grams

Measurement Equivalents
Imperial Metric
1/8 inch = 3 mm
1/4 inch = 5 mm
1/2 inch = 1.5 c m
3/4 inch = 2 c m
1 inches = 2.5 c m
1 1/4 inches = 3 c m
1 1/2 inches = 4 c m
1 3/4 inches = 4.5 c m
2 inches = 5 c m

Calculate 2.5 cm per inch


Volume Equivalents
food packed in jars and cans

Imperial Metric
4 ounces = 114 ml
4 1/2 ounces = 128 ml
5 ounces = 142 ml
5 1/2 ounces = 156 ml
6 ounces = 170 ml
6 1/2 ounces = 175 ml
7 ounces = 199 ml
8 ounces = 227 ml
10 ounces = 284 ml
12 ounces = 341 ml
14 ounces = 398 ml
16 ounces = 455 ml
19 ounces = 540 ml
24 ounces = 682 ml
26 ounces = 739 ml
28 ounces = 796 ml
48 ounces = 1.36 Liters


cheese, frozen fruit and vegetables, pasta, ect

Imperial Metric
1 ounce = 28 grams
2 ounces = 57 grams
3 ounces = 85 grams
3 1/2 ounces = 100 grams
4 ounces = 113 grams
5 ounces = 142 grams
6 ounces = 170 grams
7 ounces = 198 grams
7 1/2 ounces = 212 grams
7 3/4 ounces = 220 grams
8 ounces = 227 grams
9 ounces = 255 grams
10 ounces = 283 grams
11 ounces = 312 grams
12 ounces = 340 grams
13 ounces = 369 grams
14 ounces = 397 grams

Oven Temperatures
Fahrenheit Celsius Gas Mark
275 F 140 C 1
300 F 150 C 2
325 F 160 C 3
350 F 180 C 4
375 F 190 C 5
400 F 200 C 6
425 F 220 C 7
450 F 230 C 8
475 F 240 C 9


Powder Milk Equivalents
Fresh Milk Powder Milk Water H20
1/2 cup = 2 tbsp + 1/2 cup
2/3 cup = 2 tbsp + 2/3 cup
3/4 cup = 3 tbsp + 3/4 cup
1 cup = 1/4 cup + 1 cup
1 1/4 cup = 1/3 cup + 1 1/4 cup
1 1/3 cup = 1/3 cup + 1 1/3 cup
1 1/2 cup = 1/2 cup + 1 1/2 cup

Vegie on the Basket

Every Saturday morning to Noon, there is a farmer market around the corner of my house.
I don't know why but I just I love to go there!! .. even If I don't plan to buy anything... (well, most of the time I always end up buying stuf ..)
like today as example, I bought a tons of vegie. they are just to good to ignore ( especially if the seller wants to get the hell out their stuff before noon).
My hubby just give me a hideous smile on his face to see me carry those vegie.. since I'm not a big fans of legumes.. O well...I just put my best defence, the day is getting colder.. it would be great to have soup of vegie on the table for dinner...yeah right!! let see.

Brown Sugar Cinamon Buns

Since I never found any Raisin Cinnamon Buns arounds ( well, maybe I'm not looking that's hard, whatevers!!)... I found simple site how to make it & I try on yesterday. Guess what.. I made it!!!.. it was good, I made it Cinammon raisin Buns..yipeee!!! ( actually, I might gonna try again, b'cos this is more like a bread instead of kind of brioche type ).
I got this receipe from http://www.thekneadforbread.com/



Ingredients :

Dough
1/2 cup butter
3/4 cup brown sugar
2 teaspoon salt
3 eggs
2/3 cup milk
3/4 cup water
2 tablespoons instant yeast
1 teaspoon cinnamon
5-6 cups all purpose flour

Filling:
1/3 cup melted butter
3/4 cup brown sugar
1 tablespoon cinnamon
1 cup raisins (optional)
Topping:
1/2 cup cream cheese
1/3 cup soft butter
2 cups powdered sugar

Method
1. Place the butter and brown sugar into a large bowl.

2. Using an electric mixer beat the sugar and butter together till smooth and fluffy. Start to add in the eggs, one at a time. Making sure to really incorporate each egg before adding the next one.

3.In a saucepan add the milk and water, heat till lukewarm and add the the batter. Add in the cinnamon, salt and instant yeast. Mix till all the ingredients are well blended.

4.Start to add in the flour, about two cups. Beat with a wooden spoon till smooth. Continue to add in more flour. When it becomes to hard to mix with a wooden spoon. You can place the dough onto a flat surface. add in just enough flour to make a soft dough, but not sticky to your hands. Knead the dough for about 8-10 minutes.

5.Add a little oil to a large clean bowl ( about a tablespoon ). Place the kneaded dough into the bowl and flip over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.

6.To make the filling place the brown sugar into a bowl and add the cinnamon. Using your fingers mix together till well mixed. Set aside till needed

7.After the dough has risen, pour out onto a flat surface. Using your fingers press the dough into a 12 x 18 inch rectangle. Brush on the very soft or melted butter onto the surface of the dough.

8.Sprinkle the brown sugar, cinnamon mixture evenly on top of the butter. Sprinkle the raisins on top

9.Curl the side over about a inch and then begin to roll the dough like a jelly roll. Pinch the seam with your fingers.

10. Cut the dough with a sharp knife into 12 pieces. Place onto a large cookie sheet lined with parchment paper. Cover with plastic wrap and allow to rest for 1 hour. Place into a 350 degree oven for about 30 minutes. While the buns are baking, make the topping by adding the cream cheese, butter and powdered sugar to a large bowl. Beat together with a mixer till smooth and fluffy. Remove from oven and place onto a wire rack. Do not remove them from the parchment paper. Immediately spread the cream cheese topping on top with a rubber spatula while the buns are still hot.

Spicy seafood _ Mussel

Ingredients :

400 gr Mussel

200gr Bitter Cucumber

10 small Red Chilly

3 Shallot

1 Onion ( medium )

1 tsp Palm sugar

2 tbsp Oyster sauce

3 cm gingger

3 cm galangal

1 lemongrass

3 lemon leaf

3 bay leaf

Salt/pepper

lemon juice (from 1 lemon)

Direction..

pour the mussel with the lemon juice , put a side.

Fried the Onion, Shalots, Garlic (about 5 minutes), add the rest of the ingredients.. put the mussel & oyster sauce.. cover it till cook..

eat with warm rice.

COUSCOUS

Buat sebagian orang di negara Maroko/ Algeria, makanan ini cukup poppuler. Makanan yg membutuhkan waktu selama 3 jam dalam pembuatannya memang pantas di tunggu karena selain memiliki ciri khas tersendiri dari masakan lain pada umumnya..ini mungkin juga karena mengunakan bumbu khas seperti safran/ cumin maroko dll..
Week end yg lalu anak sulung saya meminta jenis makanan ini dengan tiba2.. karena ga ada persiapan bahan2nya..jadilah cara instan yg saya pakai. Apalagi kalau bukan makanan beku siap pakai. ternyata hasilnya mengecewakan. tapi anak2 ( namanya juga anak2 ya.. mana ngerti juga makanan enak..hehhehe )tetap saja makan dengan antusias. mungkin mereka sudah senang karena mendapatkan apa yg mereka mau.
Besok nya saya liat buka buku resep, nemu resep yg keliatannya simple (  saya selalu memasak makanan yg gampang dibuat ). untuk pembuatannya saya menggunakan cara saya sendiri.. yg seharusnya daging kambingnya di rebus selama 2 jam berikut bumbunya.. tapi malah saya tumis dulu dgn bawang bombay hingga si daging berubah kecoklatan barulah saya masukkan air untuk membuat empuk si daging. pokoknya cara masaknya saya buat se simple mungkin. Hasilnya tidak mengecewakan!!!..suami nambah 2x ( ini suka apa kelaparan ya??..hihihih) sedangkan anak2 juga  makan daging berikut kuah dan  sayur-sayurannya.. pokoknya judulnya sukses!

Ingredients :

500 gr Young lamb (agnew)

500 gr chicken leg/breast

300 gr Marguest (optional)

2 Radis

2 Onion

2 Carrote

2 Zuchini

2 Garlic

Couscous spice

70cl tomato paste

2 tomattoes

1 ltr of watter

25 gr dried raisin

25 gr green been

5 Tbsp olive oil

Semoule ( 1 glass of semoule = 1 glass of watter = 2 porsion )

30 gr butter

Direction :

reheat the olive oil in pan, add the onions ( cut in thin slice !) add the lamb , chicken, make them a bit brownies, add salt + papper + tomatoes paste + 1 littre watter. cook 'till 1h30 minute.

after 1h30 minute, Add carrote + Radis, add tomattoes & zhuchini.

in small bowl with hot watter add the green been & raisin..drain & put in the big pan.

cover the pan & reduce the fire till about 3 hr duration since started the cooking.

Semoule ( wheat grain )

in medium bowl.. pour hot watter + salt, add the semoule. covered with fabric about 5 minutes. after five minutes mixed with fork.

in frying pan.. add butter + semoule..cook about 5 minute.

tips.. usually they mixed the semoule & the vegie/meat in big bowl.. it just depend on what do you like.

bon appetit!!!

Tiramisu

Dalam acara tutup tahun kali ini bareng beberapa teman, saya kebetulan dapat tugas yg gampang, buat Dessert Tiramisu.. asli gampang buatnya dgn catatan buatnya di pirex kotak.. tapi .. berhubung acaranya agak2 pengen seperti makanan yg di restaurant bintang 5 ( itu loh.. tempat dessertnya biasanya di tempatkan di gelas2 mungil & imut ) .. jadilah kerjaan yg seharusnya gampang banget jadi lama banget.. tapi ga pa'pa juga sih.. soalnya banyak yg suka dgn hasilnya..

250 g de mascarpone

24 biscuits à la cuillère

3 œufs100 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.

Terjemahan

Campur kopi dengan 6 sendok air panas. Masukkan cognac ( satu cup espresso coffe + 2 tbsp cognac ).

Dalam loyang/wadah pirex, letakkan sebagian biscuits. Dengan bantuan kuas pâtisserie biscuit di olesi oleh kopi beralkohol atau bisa juga celupkan biscuits kedalam wadah cofee yg sudah beralkohol ( café alcoolisé ).

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

Kocok putih telur & gula vanila sampai benar2 mengembang dan beri beberapa tetes air jeruk nipis (citron). lalu Campurkan adonan putih telur perlahan-lahan kedalam adonan telur mascarpone. Aduk dgn spatula kayu.

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 . lakukan hingga 2 lapisan.. dgn urutan : biscuit, adonan, bubuk cacao yg disaring, biscuit, adonan & bubuk cacao.

Untuk hiasan, gunakan pisau, sisir coklat dengan pisau hingga menghasilkan potongan2 halus/kecil coklat..