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!