Saturday, September 15, 2012

Matcha (green tea) home made ice cream

Whoa! Monhts since I've wrote some recipes...
Fresh start after finished my Thesis, now I'm back to cook! What I made is for a fresh and cool start... It's.. ICE CREAM! Home made ice cream isn't as hard as I thought... for real, ya know! Green tea.. why? I've travelled to japan last month and the green tea fever in there makes me want to make my own matcha desserts here. In this recipe I use green tea powder from the baking store. If you have pure green tea, it will become less sweet. ice cream tends to lose it's sweetness when it freeze. So you have to measure the sugar and salt well.
The sugar is used to make the soft and "hole" like texture. Brown sugar can be use if you like caramelized flavor. I prefer the white granulated sugar.. but I lessen the quantity. I tried this recipe from a book but I still have to tried for 3 times to make this better. I need to improve with another ice cream flavor also.. I will post the chocolate ice cream recipe later on.

Here we go! * I  forgot to take the process pictures... Sorry :( *

250 g liquid milk ( Skim/ full cream can be used)
150-250 g white granulated sugar (depends on your sweetness level)
1/4 tsp salt
500 mL thick cream ( about 30 % fat)
2 tbsp green tea powder
6 egg yolk ( keep the egg white for macaron)

How to make:
1. Put inside a pan: milk, sugar, and salt then cooked it on a small heat. Stir until the sugar is melted and set aside (A).
2. In a bowl, put in the thick cream and green tea powder then stir (C).
3. In another bowl, whisk the egg yolk and put 2-3 tbsp hot milk ( some of A). Then put it again on the milk pan (A) and cook in a small heat until thick and become custard (not boil or it will become a scramble milky egg) (B). Move the pan from the heat then stir slowly until it become cool.
4. Strain the (B) in the bowl that contains green tea powder and cream (C) . Stir evenly.
5. If you don't have an ice cream machine: Put THE ICE CREAM (LIQUID) in the freezer for 3 hours then scramble it with mixer (high speed) until soft. Repeat the mixer process 3-4 times every 3 hours, than freeze about 5 hours before the ice cream ready to be served.

I use ice cream machine so i PUT THE LIQUID for 8 hours on the refrigerator (depends on the machine instructions) then I put it on the ice cream maker for 15-20 minutes, then put it again in the freezer for about 1-2 hours. Enjoy!

Friday, June 29, 2012

Kroket or Croquettes

Kroket…. Sounds like rocket?  No! no! this one is a “peranakan” (mixed born) China and Dutch. In English it called Croquette. In every country its usually made from potato puree then filled with vegetables or meat and then deep fried. Indonesian also like to eat this “kroket” as an appetizer. Y0u can cook this as much as you want and keep in the fridge for 3 days after you fried the, then just reheat them on oven/ miicrowave or even just stir fry them a bit. Eat while it's hot so the filling will melt... Yumm!!!!

100 g minced meat ( I like beef with a bit of fat)
125 mL water
1/8 tsp salt
50 g champignon mushroom (canned)
1 stick of celery
25 g margarine
75 g onion, minced
25 g all purpose flour
100mL milk
50 mL cooking cream
½ tsp Dijon mustard
½ tsp salt
½ tsp white pepper powder
¼ tsp nutmeg powder
¾ tsp granulated sugar
Frying oil
Mustard for dipping

For the skin:
50 g all purpose flour
1 whisked egg
50 g bread flour/ crumbs

How-to make:
1.       Boil the minced beef with a little water and salt, boil until the meat is cooked and the water evaporate, set aside. Slice the mushroom thinly and the parsley also, set them aside.

2.       Melt the margarine on a pan, add the onion and cook until soft. Add the flour, milk and cream. Stir until become thickened.

3.       Put inside the mushroom, parsley, salt, pepper, sugar, and minced beef. Stir evenly. Split the “kroket” dough. I use one tablespoon (full) then put it on a plastic and roll to shape it.
4.       Roll the “kroket” to the flour then egg then the bread crumb.

5.       Deep fry to a hot pan filled with frying oil (the “kroket” should be sink on the oil). Cooked until golden brown with a medium heat. Enjoy!

Thursday, June 14, 2012

Socijsbrood Recipe

What is that? Well, this is one of my favorite childhood snack. "Peranakan" food they called (Melayu and Chinese combined). I eat this since I was a kid when the old lady walking around selling socijsbrood. It's a pastry filled with minced meat. When I grow up, she never appear again, so I try to find all kind of socijsbrood in town, none of them near the smell on my mouth when I ate them. Until... I found this recipe from femina group cook book. This recipe usually chicken liver, but... I dislike them. I made this recipe for 2 giant rolls ( I love full stuffed pastry), so you may divide them into 4 rolls.

500 g minced beef (with some fats)
200 g chicken liver (if you like)
2 egg yolk
2 slice white plain bread (minced)
1 tbsp margarine
75 g onion (chopped)
30 mL cooking cream
1/2 tsp nutmeg powder
1/2 tsp white pepper powder
1 1/2 tsp salt
1 tbsp white granulated sugar

For topping:
375 g puff pastry dough ( I buy the ready made)
1 egg yolk + some water for the spread

How - to make:
1. If you want to make 4 rolls, with the rolling pin, flattened the dough until it reached 20x30cm for each roll. I just use the ready made without rolling them. Heat the oven about 200 degree Celcius

2. For the fillings: If you use chicken liver, rinse the liver with boiling water then fine chopped it. Mixed the liver, minced beef, and minced bread.

3. Heat the pan, add the margarine and onion until the smell comes out. Set aside. Put the onion into the minced beef-liver mixture. Add the eggs, cream, nutmeg, salt, pepper, and sugar evenly.

4. Take a slice of pastry dough, put the meat mixture then spread some water to stick the dough and roll it. Coat the pastry surface with egg yolk (not too much). Scratch some of the pastry surface until the beef mixture can bee seen.

5. Bake for 30 minutes until golden brown. Let it cool then cut into slices. EnjoY!

Monday, June 4, 2012

Potato lover: Gnocchi with curry sauce

Gnocchi.... hmm wondering what's that... Then I eat some of my cousin made.. Potato or pasta? Because the texture is like mashed potato but chewy... then months later, I open for the recipe. I don't have the cheese sauce so I'm thinking make one gnocchi recipe with curry sauce... Taste good!

From, I searh gnocchi history: "Gnocchi are eaten as a first course (primi piatti), alternatives to soups (minestre), or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from specialty stores. In supermarkets, industrially-produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese".

Cheese it is, then potato as the main ingredients. I thought this gonna be a hard-to-make recipe like making pasta from starch. It's not, fortunately and taste good. this recipe serve about 6 persons.

1 kg potato
200 g all purpose flour
2 egg
½ tsp white pepper powder
1 tsp salt
150 g Parmesan cheese (I use the powder one)

1/2 block curry ready-made
1/2 thin sliced onion (optional)
200 mL water (or more if it's too thick for you)

Wasabi for extra hot sauce

How to make:
1. Boil or steam the potato until soft (stab it with fork, if it's soft enough then it's good)
2. peel the potato skin then mashed the potato while it's hot
3. Add the rest of the ingredients for making gnocchi
4. Make the dough in a ball shape
5. Boil the water in a pan then add the gnocchi. When the gnocchi float, set it aside (use a small strainer).
6. Curry sauce: cut the curry block. Add the sliced onion on non-stick pan, then add the water and curry block. Cook in a small heat until it thickened.
7. Serve the gnocchi with the sauce on the top, then add wasabi or any sauce you like. Enjoy!

PS: If you like just plain gnocchi, add some parmesan powder...tasty to eat also!

Wednesday, May 30, 2012


Woaahh! Been busy sooo busy2 with my thesis prep again...
I cook things but didn't have time to put them on this blog. I decided to do it today! Yeaaahh!
Undergoing my yo-yo diet plan.. I try to eat without rice.. only veggies and meat. * I can't wait to cook cakes after my sis-in-law wedding*. dying to make some cakes... Roaarrr!

Sukiyaki would be a good choice for me and Mr.C.. so our tummy will at least-flattened for 2 cm a week *crossing finger*. from Wikipedia I found the history of sukiyaki. This recipe I make also adapted from Indonesian cook book. Lots of variations to do with sukiyaki's sauce and stock. I use a semi-flat hot pot pan but you can use any pan you have.

Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き) is a Japanese dish in the nabemono (Japanese hot pot) style.It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties (

Ingredients (be creative and cook anything you like and sliced them in any size you desire):
Beef sukiyaki (sliced beef)
Meatball (in Indonesia it's not like minced spaghetti meatball)
Grated fresh corn
White chicory (Indonesia: sawi putih)
Mushroom (any kind)
250mL chicken/ beef stock ( I mede this from the instant one)
2 tbsp oil
Thinly sliced carrots

250mL chicken/ beef stock
75mL mirin
3 tbsp cooking sake
1 tbsp granulated sugar
100 mL Japanese soyu (Indonesia: kecap asin)

How to make:
1. Heat the pan and add the oil. After that, add the onion and chives, stir until golden brown.
2. Cook the meat until well-done than add the stock and cook until boiled
3. Add the ingredients that took the longest time to cooked, first. I put the carrot, chicory, and the corn first. Then after it boil a bit, I add the rest ingredients. Let it cooked for a few minutes (close the pan lid)
4. Add the sauce that already mixed together then stir and cooked until boil. Add the eggs on the top and cook for another 2 minutes (until the egg is done)
5. Enjoy the sukiyaki with chilli powder or sauce!

Tuesday, May 1, 2012

Spaghetti carbonara with bacon and salmon

Hello, May! Long time- no post.. hmm busy2 with my study in university >_<.  For today recipe Italian menu is here! Spaghetti carbonara with bacon and salmon… I got this recipe from “Primarasa” book that I bought and I would like to share the best carbonara recipe in town! I’m a fan of pasta and cream sauce, as long as the cheese doesn’t make my food to salty or smell. I tried so many carbonara in every local or Italian restaurant, yet some of them smells or to cheesy for me. I think this one is the most successful food that I made ^0^. This recipe serve 4 persons. You can divide or double the measurements. Let’s begin…

1 L water to boil
1 tsp salt
1 tsp olive oil (choose for the cooking one)
250 g spaghetti (or anything you like e.g. fussily/ penne/ angel hair)
200 g beef bacon
4 egg yolk
75 g grated cheddar cheese/ parmesan
100mL cooking cream
200mL liquid milk (I use skim milk to less the calories)
¾ tsp salt
¾ tsp white pepper/ grounded black pepper powder
2 tbsp olive oil
2 cloves chopped garlic
1 chopped small onion (150 g)
For the topping:
Grated cheddar cheese/ parmesan
A bit of parsley

How to make:
1.       Boil the water in a pan, add salt and olive oil. Put in the spaghetti slowly until cooked (al dente); I know it when I can cut them easily with spoon/ fork. Tips: I got this not by the book, if you want the pasta not to be sticky and fragile after you boil it, put the paste on ice water and give some olive oil
2.       Slice the beef bacon about 4x1 cm (I only predict this one and cut it the way I like), then stir in a pan until greasy. Set aside. If you like salmon or other meat or seafood to add, stir them in this cooking phase.
before and after cooked

3.       In a bowl, mix the egg yolks, cheese, cooking cream, milk, salt, and pepper, evenly.

4.       In a stir pan, put the olive oil-garlic-onion and stir until wilted (transparent in sight). Put inside, the bacon (and salmon) and spaghetti until the smoke appear. Turn of the heat and let the pan stay above the stove.
5.       Pour the egg batter (phase number 3) immediately on the stirring pan, stir until even and the egg yolks are cooked.

6.       Move the spaghetti to the plate and add the toppings. Enjoy!

Wednesday, April 25, 2012

Madeleine! (French cake)

Yap!Yap! Some of you might be weird to hear the name, same as me. Madeleine basically a shell shaped- soft cake. It taste sweet, but you can reduce the sugar amount a bit. I saw this many recipe in youtube then found the title "Hospitality-Madeleine recipe".. I see the video and he make the easiest and simple one than the other.

Some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her. The Larousse Gastronomique offers two conflicting versions of the history of the madeleine. Madeleines were chosen to represent France in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006. (
So an easy cake recipe with incredible history, make me fell to make this cake.

1/2 cup sugar
1 egg (use about 80 g egg- Indonesian: telur ayam negri/ omega)
3 oz. unsalted -room temperature-butter (85 grams)
1/2 cup all purpose-flour (shifted) and someto spread on the pan
1/2 tsp vanilla extract

How to make:
1. Put sugar in the mixer bowl

2. Crack the egg inside the bowl then shimmer with hand whisker above the boiling water (this method often called: au ban marie), until hot (about 30 seconds)--> DON'T STOP whisking or it will become scrambled egg >_<. This process is to make the madeleine puff.
3. Then put the bowl in the mixer (use hand mixer if you don't have a stand mixer), and use the whisk shape utensil. Mix it until at least double in volume do this as long as it needs


4. Put in the butter and mix in high speed until soft for a few seconds

5. Add the flour and mix it on low speed for a few seconds then increase to medium speed

6. Add the vanilla extract and mix it on low speed

7. Spray the madeleine pan in the cavity evenly, with the butter/ spraying oil for baked if you use non stick or sticky pan then spread evenly the flour and flip the pan so the excess flour removed. Just skip this part if you have silicone pan like me.

8. I use big madeleine pan, so I use 1 scoop dough and no need to flattened it because it will melt in the oven

9. Bake for 12 minutes at 350 degree Fahrenheit (175 degree Celcius)
10. Wait until cool then remove madeleines from the pan. Enjoy!