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.

Foei Gras façon Lulu

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

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

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

Le Foei Gras façon Lulu

Ingredients 

    450 gr Fresh Foei Gras ( fresh duck liver )

    1 Tablespoon Porto

1 Tablespoon Cognac

1 teaspoon Salt

    1/2 teaspoon Pepper

Fresh or confit Figue ( optional )

* Detail Cuison *

Preparation 10 minutes   

Marinade 6 hours

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

    cooling : 24 hours in the fridge

   

Method 

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

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

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

Preheat oven to 90°C. 

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

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

Cooked for  1 hour

Remove from oven and set aside to cool 

(Leave it in the bain marie)

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

Wingko Babat

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

How to make it

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

Method : 

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

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

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

Translate in bahasa Indonesia :

400 gr Tepung  Beras Ketan ( Farine Riz  Gluant )

400 gr Kelapa Kering

50 gr Santan bubuk ( 1 sachet )

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

7.5 gr Gula Vanila ( 1 sachet )

1 sdt garam

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

500 ml Air

Panaskan oven 170C

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

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

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

olesi kertas roti dgn mentega, ,
tuang adonan kedalamnya masak sekala 1 jam, jika permukaan telah berubah warna kecoklatan ..BALIK!!!!

lalu taburkan sisa kelapa diatasnya dan panggang selama 5 menit

Empek _ empek Palembang ala Dee Punto

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    Bahan : ikan mackerel diabil dagingnya (dengan cara di keruk pake garpu, biar sekalian jadi lembut), nah sedapetnya itu ikan coba di taruh di mangkuk tapi jangan di tekan ya, jadi kalo dagingnya ngelebihin makuk ya di ukur setelah mangkuk itu penuh dan di tempatkan di tempat lain, ukur lagi sisanya. Nah sebanyak ikan di dalam makuk itu takaran si tepung tapiokanya juga...jadi ukurannya itu 1:1. Kalo ada filet ikan ya bagus tinggal di cincang aja. Sisihkan.
    Adonan ke 2 : tepung terigu 100gr, di campur dengan 250cc air, kasih garem agak banyak bawang putih yang di press 5 siung, sedikit vetsin (opsional), terus didihkan diatas api sampai mendidih dan mengental seperti lem, angakt dan dinginkan (harus dingin). Kalo sudah dingin campur jadi satu sama adonan ikannya, aduk rata. Udah deh...tinggal di bikin modelnya, kalo mau bikin kapal selam yg meudah , telor ayam di kocok, terus pipihkan adonan mpek2 bikin kaya mangkuk , isi dengan kocokan telur 1/2 dari tingginya tutup rapat. Semua di cemplungin ke air mendidih angkat sampe mpek2 mengapung.
    
    Kira2 saus cukonya juga butuhresepnya gak Sus??
    Thanks buat invitationnya Sus, ntar kalo ada rejeki gw calling lu ya untuk bermalam di rumah lu...hehehe. Nah lu donk kapan sampe sininya?!
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    Ok kalo gw Sus, gw bikin tuh adonan terigu sama airnya dulu...terus di didinginin dan masuk lemari es dulu, baru bikin adonan si ikannya, jadi begitu adonan ikan jadi masukin deh adonan terigunya..langsung di bentuk dan di rebus.
    Saus cukonya: ini sih semua takaran lu aja yang kira2 ya...karena gw juga sistem kira2 sampe rasanya pas.
    Bahan : gula merah batangan atau brown sugar, asem jawa, bawang putih di geprek aja, rawit di gerus kasar juga, di rebus jadi satu kalo sudah mendidih, saring dari rempah2 (kalo gw sih gak pernah di saring , cuma diambil aja biji2 asemnya), terus didihkan lagi kasih cuka dan ebi bubuk, aduk dan angkat.
    Hidangkan dengan irisan ketimun dan mie (gw pake mie telor kalo ada).
    Udah deh tinggal makan...duuhh..koq jadi pengen makan mpek2 juga nih gw...hahaha, besok cari ikannya aaahhh.
    Met mencoba ya Sus...and have a good sunday.

Pain de Mie (Roti Tawar )

INGREDIENTS

230 ml d'eau (ou jus de pomme ou lait )

2 càc de sel

20 g de margarine fondue

2 càs de sucre

450 g de farine

1 càs de levure sèche

PREPARATION

1

Mélanger tous les ingrédients et pétrir.
J'ai utiliser ma MAP en mode pâte et le résultat est fabuleux !

2

Laisser lever pendant une heure (si vous utilisez la MAP, cette étape est comprise dans le programme).

3

Prendre la pâte et lui donner la forme de votre moule (à cake de préférence) et laisser lever a nouveau environ 3/4 d'heure (tout dépend de la température de la pièce, la pâte doit être bien levée et avoir doublée de volume).

4

Enfourner à 200 degrés pendant 30 minutes. 5 minutes avant la fin de la cuisson, j'ai sorti le pain du moule pour laisser le bas dorer !

 source : http://www.750g.com/fiche_de_cuisine.2.123.16400.htm :

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Japanese-Style Sweet Bun Dough 

Makes 16 buns

[Ingredients]
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed
Water-Roux Paste
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

* Water-Roux is basically 1 part bread flour to 5 parts water.
http://cornercafe.wordpress.com/
[Preparation]
Water-Roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

Water-roux paste.

For the Bun Dough:
1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.

Plain water-roux buns before final proving..

4. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.

Plain water-roux buns after final proving (double in size).

5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.

Plain water-roux buns after baking.