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

Orange Cake

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.

Martabak Manis / Terang Bulan

Martabak Manis / Terang Bulan

Buat yg gak punya wajan martabak kayak saya, gak perlu ragu deh buat nyoba bikin martabak.
Bisa kok pake wajan teflon biasa.
Hasil martabaknya enak, dan tetap empuk sampai besok (asal dimasukkan ke dlm container tertutup ya)

Bahan:
500 gr terigu
50 gr gula pasir
2 sdt fermipan
1/2 sdt baking powder
1 sdt garam
1 sdm susu bubuk
500 ml air (kurleb)

2 btr telur, kocok lepas
1/2 sdt soda kue

Margarine, utk olesan

Isiannya:
Gula pasir
Susu kental manis
Kacang tanah, sangrai, cincang kasar
Meises
Keju

Cara membuat:
Campur air dgn gula pasir, fermipan, baking powder, garam dan susu bubuk hingga rata.
Kemudian tuang sedikit demi sedikit kedlm tepung, sambil diaduk hingga menjadi adonan yg halus.
(Hasil adonan agak kental)
Biarkan selama 30 mnt/1 jam hingga adonan mengembang 2x.
Campur telur yg telah dikocok lepas dgn soda kue, kemudian tuang ke dlm adonan tepung yg telah mengembang. Aduk rata.
Sementara itu panaskan wajan teflon dgn api kecil.
Olesi wajan dgn margarin (bila terdengar bunyi cesss berarti wajan sdh cukup panas).
Lap wajan, kemudian tuang adonan.
Biarkan sampai adonan berongga, kemudian baru tutup.
Bila telah matang, olesi permukannya dgn margarin, taburi gula pasir, susu kental manis, kacang, meises. Lipat 2, olesi permukaan luarnya dgn margarin.
Hidangkan hangat2.

Note:
Wajan yg benar2 panas sangat mempengaruhi martabak yg dihasilkan.
Ini belum pernah saya praktekan, tapi siapa tahu ada yg mau mencoba,
karena katanya bisa menghasilkan martabak yg pori2nya bener2 kyk martabak yg dijual si abang2:
Letakkan loyang (atau wadah apa aja deh) yg berisi pasir di atas kompor, baru letakkan wajan teflonnya.
(Sumber inf: Atina, NCC)



sumber dari : http://www.pbase.com/archiaston/image/73753317

Panasonic DMC-FZ10
1/30s f/2.8 at 6.0mm iso200 full exif

Sambal Teri Kacang

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

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

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

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 )