tag:blogger.com,1999:blog-79860930191843205552024-03-13T06:50:02.599+07:00From US With LOVEBeginner chef at home wannabeFrom US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7986093019184320555.post-56734581925182744892013-04-17T23:07:00.001+07:002013-04-17T23:08:03.296+07:00Dinner Bread... simplest ever<br />
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">Dinner bread usually served after dinner. But for me, this is anytime and any filling type of bread. More simple than any cakes and bread I have ever made. Need some patience of course to wait the bread rise, but the faces and nice comments after eating them is priceless (except if you have bread maker). let me share the happiness for all of you by sharing the recipe :)</pre>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">Makes 8 Rolls</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">Ingredients:</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">2 cups of All Purpose Flour</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">1 1/4 tsp Rapid Rise Yeast</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">1/6 cup of Granulated Sugar</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">1/2 tsp of Salt</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">1/2 cup of Milk, slightly warm</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">1/6 cup of Unsalted Butter, Softened</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">1 1/2 Egg Yolks</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">1 1/2 tbsp of Unsalted Butter, melted</pre>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">How to make:</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">1) In a small saucepan, add the milk and butter and warm it just enough until the butter melts (use a candy thermometer to make sure the mixture reaches 37 degrees Celcius)</pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">2) In the bowl of a standing mixer fitted with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.
Tips: the yeast will make bubbly effects for a few minutes, then it is set :)</pre>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZCpJKu-x_Si5LjZ3NG26NjcnxUw5RodmxNFkJsHPmj5cKcnwrOPSNuFdQTtiG8ZPm_tDUpcfbm2bFqDc-BCu39KZZ0c_uQSMzLunG_nKVJcc-8UHG1WwI_j0UVkD2-F_2jQyILvr2TA/s1600/image%5B2%5D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZCpJKu-x_Si5LjZ3NG26NjcnxUw5RodmxNFkJsHPmj5cKcnwrOPSNuFdQTtiG8ZPm_tDUpcfbm2bFqDc-BCu39KZZ0c_uQSMzLunG_nKVJcc-8UHG1WwI_j0UVkD2-F_2jQyILvr2TA/s320/image%5B2%5D.jpeg" width="236" /></a></pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated. </pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha56uCkM8N5WPHQe_38q0JlBO9Y_KYNTvU8IZ7iuYqBr-dRUeTEN6PyrXfmaF-HqHH8cTMsrIjXN_bwE1qw6cgfb5Ob8u2X33yQ45zEAjWx2esrhfG13WWG2Y2weZAjkkb9f4PHp2nQxQ/s1600/image%5B3%5D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha56uCkM8N5WPHQe_38q0JlBO9Y_KYNTvU8IZ7iuYqBr-dRUeTEN6PyrXfmaF-HqHH8cTMsrIjXN_bwE1qw6cgfb5Ob8u2X33yQ45zEAjWx2esrhfG13WWG2Y2weZAjkkb9f4PHp2nQxQ/s320/image%5B3%5D.jpeg" width="320" /></a>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">4) Increase the speed to medium high and kneed the dough for about 5 minutes or until it is nice and smooth and pulls away from the sides of the bowl. </pre>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FXQjCNzE0-_L5NebUK5f276hgOreCYmCkq2OzTLcIXQZhvZKBSnSHn5eapOPLeQDrc7PWOymfdVT5pfV3EYER4j4QWbcyv_z9AijA2BVRZ8zTdr3-VC6mSlmrLYoqs_sx9JNqFjH8Tc/s1600/image%5B4%5D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FXQjCNzE0-_L5NebUK5f276hgOreCYmCkq2OzTLcIXQZhvZKBSnSHn5eapOPLeQDrc7PWOymfdVT5pfV3EYER4j4QWbcyv_z9AijA2BVRZ8zTdr3-VC6mSlmrLYoqs_sx9JNqFjH8Tc/s320/image%5B4%5D.jpeg" width="238" /></a></pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">5) Lightly grease a bowl with some olive oil and set aside. </pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">6) Once the dough is nice and smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil as well. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.
Tips: the fermented dough will not quickly stick each other if I make a hole in the center</pre>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-dQPJjC5LkifZKQx0LVDP6BTFTUAyMtqnHVZt_wq56S6MnRe7po1ZxudPO1CFwvj2nhzVjt1ViuWsXCotI-gdpZsSNznmJIRNF4p7jK0AztLr5mrDwbqUGj49PRA_dszYjWz_m1GAII/s1600/image%5B5%5D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-dQPJjC5LkifZKQx0LVDP6BTFTUAyMtqnHVZt_wq56S6MnRe7po1ZxudPO1CFwvj2nhzVjt1ViuWsXCotI-gdpZsSNznmJIRNF4p7jK0AztLr5mrDwbqUGj49PRA_dszYjWz_m1GAII/s320/image%5B5%5D.jpeg" width="320" /></a>
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7) Dump the dough onto your work surface, (flour it a little if necessary) and deflate it. Cut the dough into 8 equal pieces.
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8) Cover the dough pieces with a kitchen towel as you work with one piece at a time. </pre>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">9) Lightly grease a 9X9x2” baking dish with either butter or cooking spray and set aside.
10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.</pre>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqnduD63RIi05ibEZ7E-1Fuzr7LEQS_m3DAOH1HHoIhyphenhyphen92jVcEHOyrxlywlXA2a1fhr5AoWX3xy31M_HE1LERML82GxwWqa6ynJ5PfQQtCRoWtbjy3uXy9h_nA8aI8ReFZ0MiRFgi6HQ/s1600/image%5B6%5D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqnduD63RIi05ibEZ7E-1Fuzr7LEQS_m3DAOH1HHoIhyphenhyphen92jVcEHOyrxlywlXA2a1fhr5AoWX3xy31M_HE1LERML82GxwWqa6ynJ5PfQQtCRoWtbjy3uXy9h_nA8aI8ReFZ0MiRFgi6HQ/s320/image%5B6%5D.jpeg" width="320" /></a></pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size. </pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">12) Meanwhile, preheat the oven to 190 degrees C and position one of the oven racks into the center of the oven. </pre>
<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;">13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy! </pre>
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<pre style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; white-space: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcbyhLc_o_yQjCmYelYOa8sNh8KnozuIOkSWhgk-6PvlELH-V4m1-zeXUt9zVJeL2-uNgEdRgJAgnzRtXY0JsJqAa02pOiZjTlBymkXomAUI7QDpLfmJ88UH8AQUHFMFiXZQk9uceY6A/s1600/image%5B7%5D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcbyhLc_o_yQjCmYelYOa8sNh8KnozuIOkSWhgk-6PvlELH-V4m1-zeXUt9zVJeL2-uNgEdRgJAgnzRtXY0JsJqAa02pOiZjTlBymkXomAUI7QDpLfmJ88UH8AQUHFMFiXZQk9uceY6A/s320/image%5B7%5D.jpeg" width="238" /></a></pre>
From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-46118583198382531342013-01-22T20:31:00.001+07:002013-01-22T20:32:11.574+07:00PIZZA! FROM starch!<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
PiZZA! Who doesn’t like pizza? Most of us did! And still
love it untill today!</div>
<div class="MsoNormal">
Many times I think pizza need skills like throwing the dough
up and down.. I can’t do that, for now *hopefuly sometime*. So I find a nice
book (primarasa in Indonesia) than adjust some flavour to my home-made pizza.
It only took 1/5 total time than making bread/ cinnamon roll like I”ve had made
before. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cvj-5Es3OFtumPdRkv68mt2MGRsckhCGVTJH58ZM9y8e8CWw9p1FbsGlOYJXbnb_koWJXU_D15dq7LvE1TQ0AxHyE4ITmmLhc9m-LZk97aSKAkzfR7xcCaJJKDw3W9Szp6V3VYkJVBY/s1600/pizza3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cvj-5Es3OFtumPdRkv68mt2MGRsckhCGVTJH58ZM9y8e8CWw9p1FbsGlOYJXbnb_koWJXU_D15dq7LvE1TQ0AxHyE4ITmmLhc9m-LZk97aSKAkzfR7xcCaJJKDw3W9Szp6V3VYkJVBY/s400/pizza3.jpg" width="400" /></a></div>
<div class="MsoNormal">
You can make a tiny –tiny pizza or muffin shape pizza or
calzone (<a href="http://dpfarr.files.wordpress.com/2011/07/dsc_0006.jpg">http://dpfarr.files.wordpress.com/2011/07/dsc_0006.jpg</a>).
Basicaly, anything and shape you want. Including the toppings? YES! From
mozarella to cheddar cheese (easy melted). So you can make the toppings from
the simpliest to the most complicated one. Fun? Yap! You can make this with
anyone you love ^0^</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients for the crust (for 30 cm pan diameter and thin
crust):</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span>233 g high protein flour</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>6 g instant yeast<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"> </span></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>¾ tsp salt</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>½ tsp granulated sugar/ caster sugar</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>160 mL warm water</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2/3 tbsp olive oil </div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikddyciE_Xhx_DEo-Xkus-Hl5mahB07Vmrcujcu_pRetcvsychCwSxC9gmcImOJuhdyU5_G9WD9kdWG0q9aXvj4fshGnIaq98LsEwI3jTBdd7nIDLP2cnzBUeo4ZnrD9aM7II2vabtVTg/s1600/PIZZA1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikddyciE_Xhx_DEo-Xkus-Hl5mahB07Vmrcujcu_pRetcvsychCwSxC9gmcImOJuhdyU5_G9WD9kdWG0q9aXvj4fshGnIaq98LsEwI3jTBdd7nIDLP2cnzBUeo4ZnrD9aM7II2vabtVTg/s400/PIZZA1.jpg" width="400" /></a></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal">
Ingredients for the toppings:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>200 g button mushroom (dry preferably or any
kind of dry mushroom)</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>100 g salami</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>100 g fresh cut bacon (not too salty like the frozen
one)- low sodium, more healthy</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>½ sliced onion</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>200 g grated pasrmesan</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil for top</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Tomato sauce (I use ready made, than add 2
chopped of clove garlic, ¼ tsp Italian miced herb, ¼ tsp grounded black peper, then
heat them in a pan until boiled)</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal">
How to make the crust:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put flour, yeast, salt, and sugar in a bowl.
Pour warm water little by little and mixed until smooth. Then add the olive oil
until the dough is soft.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Wrap the bowl with plastic wrap for 20 minutes until
the dough reach 2x the original size. Push the dough to let the gas out then
arrange the dough from the center to the edge of a pizza pan with hand. Coat
the pan with butter first. </div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Bake the crust in preheated oven for 15 minutes
at 200 °C </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikddyciE_Xhx_DEo-Xkus-Hl5mahB07Vmrcujcu_pRetcvsychCwSxC9gmcImOJuhdyU5_G9WD9kdWG0q9aXvj4fshGnIaq98LsEwI3jTBdd7nIDLP2cnzBUeo4ZnrD9aM7II2vabtVTg/s1600/PIZZA1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistvROlP5A9rV1BWU66Es3XclYEPq0HOM0YLprC-QH_hxbkmZDXj6JK3MEPl7Ggmo_z6pEnLokRPEH1ZEPQzF3qE1-I_UN_XYQlzDraEXOs-2DFDqXJ5ZaIQmOa6XoFJP-k47T91H2FDE/s1600/pizza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistvROlP5A9rV1BWU66Es3XclYEPq0HOM0YLprC-QH_hxbkmZDXj6JK3MEPl7Ggmo_z6pEnLokRPEH1ZEPQzF3qE1-I_UN_XYQlzDraEXOs-2DFDqXJ5ZaIQmOa6XoFJP-k47T91H2FDE/s400/pizza2.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cvj-5Es3OFtumPdRkv68mt2MGRsckhCGVTJH58ZM9y8e8CWw9p1FbsGlOYJXbnb_koWJXU_D15dq7LvE1TQ0AxHyE4ITmmLhc9m-LZk97aSKAkzfR7xcCaJJKDw3W9Szp6V3VYkJVBY/s1600/pizza3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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To top the pizza:</div>
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Spread the tomato sauce evenly on the baked crust</div>
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put all the toppings you like (I choose mine too
thick, I recommend make the toppings thin so it won’t get watery inside the
pizza).</div>
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
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</span></span></span>Bake on the oven in the same degree as the crust
for 15 minutes. Watch the cheese melts! Yummy!</div>
<br />
<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-22863027590173910922013-01-18T21:35:00.000+07:002013-01-18T21:35:07.878+07:00Mac n Cheese<!--[if gte mso 9]><xml>
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<br /></div>
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Hearing mac and cheese sounds cheesy *LOL*</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYCGeq9a04RbAq6mthxPUnvercozkiYOFop-tGpOPjIe-mg47co3qfb7M4vcCr-ZGjgxnWX1rOZu5CeAeMe2owd59MTXRuH2qAibj-GImAuh-H4zd2nCjhhIpKDROgDGvY9fMc9m8h6Y/s1600/dua.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYCGeq9a04RbAq6mthxPUnvercozkiYOFop-tGpOPjIe-mg47co3qfb7M4vcCr-ZGjgxnWX1rOZu5CeAeMe2owd59MTXRuH2qAibj-GImAuh-H4zd2nCjhhIpKDROgDGvY9fMc9m8h6Y/s320/dua.jpg" width="320" /></a></div>
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Usually the western one use a many type of cheese.But I made
this one with things I have at home during Jakarta’s flood. It’s simple and don’t
need a great chef to cook. You can put the rest if you don’t eat all of them
and heat them on the oven the next day. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdk9DN_4iiUInUIhRNP6uiIJh5Iv78Y91cXw0jIeFSL6TdAvTFE3M2AW_oLieq481ogNf2ZTXaJJ-jRLcLFOW-JHTm1MakYmxiBeN4gXvLJOtir2lYZv0qQM3VwGqoEybsOeHBVXLY24/s1600/IMG-20130117-00869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdk9DN_4iiUInUIhRNP6uiIJh5Iv78Y91cXw0jIeFSL6TdAvTFE3M2AW_oLieq481ogNf2ZTXaJJ-jRLcLFOW-JHTm1MakYmxiBeN4gXvLJOtir2lYZv0qQM3VwGqoEybsOeHBVXLY24/s320/IMG-20130117-00869.jpg" width="320" /></a></div>
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Ingredients:</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 liter water to cook the pasta</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 tsp salt</div>
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</span></span></span>250 gr macaroni (any type)</div>
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</span></span></span>3 tbsp butter</div>
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</span></span></span>650 ml milk (I use non-fat)</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 wiener sausage</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhjpTsbtKqNfwHOzfwZ_xSQa0Vz4IUb2kn6QPj6zBks3_cx4MZsV_cTWH6Pmx9jf9pZWZMpq6ImP1EiBSa9J0IX-CZ5arAQMxx3Qje03A4TmnXUFuwpXFDVWc4dyhHtdjYPGPMBAFgaA/s1600/IMG-20130117-00871.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhjpTsbtKqNfwHOzfwZ_xSQa0Vz4IUb2kn6QPj6zBks3_cx4MZsV_cTWH6Pmx9jf9pZWZMpq6ImP1EiBSa9J0IX-CZ5arAQMxx3Qje03A4TmnXUFuwpXFDVWc4dyhHtdjYPGPMBAFgaA/s200/IMG-20130117-00871.jpg" width="200" /></a><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span>1 tsp salt<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><br />
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</span></span></span>1 tsp white pepper powder <br />
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For garnish: 4 tbsp breadcrumbs</div>
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How to make :</div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo3; text-indent: -.25in;">
<br /></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";">1.
</span></span></span>Boil water on the pan, add 1 tsp salt and put
the macaroni.</div>
<div class="MsoListParagraphCxSpMiddle">
Boil for 10 – 12 minutes, strain and set
aside.</div>
<div class="MsoListParagraphCxSpMiddle">
Heat the oven on 180°C.</div>
<div class="MsoListParagraphCxSpMiddle">
Prepare 6 bowl and spread the butter inside
the bowl.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Heat <span style="mso-spacerun: yes;"> </span>butter in the pan, put inside the onion,
flour, and milk. Stir until thickened. After that, add the bay leaf, cheese,
salt, and pepper. Stir evenly</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put the sausage and macaroni and mix well. </div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put the mixed macaroni in the prepared bowl, and
spread the breadcrumbs on the top. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put the bowls on the oven. Bake for 25 minutes.</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Enjoy!!!!!!!!!</div>
From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-78773653314805414412013-01-01T17:11:00.002+07:002013-01-01T17:11:53.591+07:00What to do with Last Night NYE left oversWhat to do.... After last night dinner, I still got hundreds grams of black pepper raw beef, stocks of boiled potato, onions, sauce, and rice. Think...think..think.... Tadaaaa! Then is here along with my mom-in-law ideas:<br />
1. Make a mash potato<br />
2. Stir fried onion and beef<br />
3. Re-heat the rice<br />
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<br />
<br />
Mashed potato:<br />
- Press the boiled potato until soft but still got small crumbles (about 500 g)<br />
- In a pan, put 4 tbsp cooking cream and 1 tbsp butter until it melted<br />
- Pour the butter and cream on the mashed potato than add 1tbsp milk or more, to make the consistency that you like<br />
- Add pepper and salt if necessary. Done!<br />
<br />
Stir fried blackpepper beef :<br />
- Chop the onions into quater inch thin<br />
- Heat 1 tbsp oil on the pan then put the onions and cook nicely until golden brown<br />
- Put the sliced beef and the ready made/ home made blackpepper sauce<br />
- Stir until the beef is well done. Serve with rice/ left over veggies<br />
<br />
Here you go! you have a nice lunch for the 1st day on 2013! Happy New year!<br />
<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-75583198848166036582012-09-15T00:13:00.003+07:002012-09-15T00:13:31.126+07:00Matcha (green tea) home made ice cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9L0MXhUuWMCVWPjIShN3F7iVNiF0K_MCiI78oaURCB4Q734i5kzRE-L5MUqn6PYAj8b0trUGSy-JDSgW8iNRd_jhldK0533nS4_JLr7B8B1WOJ0KDN5d0jR9JGGRzwru2WA-4uHTZFl0/s1600/matcha+ice+cream+edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9L0MXhUuWMCVWPjIShN3F7iVNiF0K_MCiI78oaURCB4Q734i5kzRE-L5MUqn6PYAj8b0trUGSy-JDSgW8iNRd_jhldK0533nS4_JLr7B8B1WOJ0KDN5d0jR9JGGRzwru2WA-4uHTZFl0/s320/matcha+ice+cream+edit.jpg" width="320" /></a>Whoa! Monhts since I've wrote some recipes...<br />
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.<br />
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.<br />
<br />
Here we go! * I forgot to take the process pictures... Sorry :( *<br />
<br />
Ingredients:<br />
250 g liquid milk ( Skim/ full cream can be used)<br />
150-250 g white granulated sugar (depends on your sweetness level)<br />
1/4 tsp salt<br />
500 mL thick cream ( about 30 % fat)<br />
2 tbsp green tea powder<br />
6 egg yolk ( keep the egg white for macaron)<br />
<br />
How to make:<br />
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).<br />
2. In a bowl, put in the thick cream and green tea powder then stir (C).<br />
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.<br />
4. Strain the (B) in the bowl that contains green tea powder and cream (C) . Stir evenly.<br />
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.<br />
<br />
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!<br />
<br />
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<br />
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<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com2tag:blogger.com,1999:blog-7986093019184320555.post-59137565833942692692012-06-29T22:17:00.000+07:002012-06-29T22:17:24.364+07:00Kroket or Croquettes<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYv3y8998F-PQq9DmFC4qRSmLvLW1knUcHt84Nz4Ye3igSCEwXKaNkpzQ8DBAKpqewrAJZX636Klue2uiX3Oyb54X8SoHagpXidDUzCL1mhhrzsqJZ2IXb-Cjja-eLknZEkREINdGV6l8/s1600/Tamansari-20120627-01184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnTRhjCiOj8WvD-KCVQz1LGGOoBpWRL6sJGFr2PmthxKkFv2f9EHk0LfWx1hbTHZNoZjFJNXMpsAeUK45q3Q6MHOfoDOJewCq25nkdEItcd8qINdiBCFNYxjWF00i05H74onIIW2I2Zg/s1600/Tamansari-20120627-01205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnTRhjCiOj8WvD-KCVQz1LGGOoBpWRL6sJGFr2PmthxKkFv2f9EHk0LfWx1hbTHZNoZjFJNXMpsAeUK45q3Q6MHOfoDOJewCq25nkdEItcd8qINdiBCFNYxjWF00i05H74onIIW2I2Zg/s320/Tamansari-20120627-01205.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Kroket…. Sounds like rocket?<span style="mso-spacerun: yes;">
</span>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!!!!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYv3y8998F-PQq9DmFC4qRSmLvLW1knUcHt84Nz4Ye3igSCEwXKaNkpzQ8DBAKpqewrAJZX636Klue2uiX3Oyb54X8SoHagpXidDUzCL1mhhrzsqJZ2IXb-Cjja-eLknZEkREINdGV6l8/s1600/Tamansari-20120627-01184.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYv3y8998F-PQq9DmFC4qRSmLvLW1knUcHt84Nz4Ye3igSCEwXKaNkpzQ8DBAKpqewrAJZX636Klue2uiX3Oyb54X8SoHagpXidDUzCL1mhhrzsqJZ2IXb-Cjja-eLknZEkREINdGV6l8/s200/Tamansari-20120627-01184.jpg" width="200" /> </a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Ingredients:</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
100 g minced meat ( I like beef with a bit of fat)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
125 mL water</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1/8 tsp salt</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
50 g champignon mushroom (canned)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1 stick of celery</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
25 g margarine</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
75 g onion, minced</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
25 g all purpose flour</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
100mL milk</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
50 mL cooking cream</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp Dijon mustard</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp salt</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp white pepper powder</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
¼ tsp nutmeg powder</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
¾ tsp granulated sugar</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Frying oil</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Mustard for dipping</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
For the skin:</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
50 g all purpose flour</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1 whisked egg</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
50 g bread flour/ crumbs</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
How-to make:</div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>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.</div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -0.25in;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFaTiCuKXOkigbkRP8e0xRCQNTBzuSdWDlN-0pRf-BMqunYkDhINKeOmXt4QDim0cA7PQUi6zDldwRO0v0KkOeyL1drm0VpOvjWVUZpXeFGcYbkVnh2MDIZhGLd0OC0C3DCi60u2rEUQ/s1600/Tamansari-20120627-01186.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFaTiCuKXOkigbkRP8e0xRCQNTBzuSdWDlN-0pRf-BMqunYkDhINKeOmXt4QDim0cA7PQUi6zDldwRO0v0KkOeyL1drm0VpOvjWVUZpXeFGcYbkVnh2MDIZhGLd0OC0C3DCi60u2rEUQ/s200/Tamansari-20120627-01186.jpg" width="200" /></a> </div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -0.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Melt the margarine on a pan, add the onion and
cook until soft. Add the flour, milk and cream. Stir until become thickened.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnlWGZAl07Gu0dhP1v8WprabP1dmQpVPoX19uaPjOPOTDWHcmpG_4KTZLAjKdFs-EtmJ4ilFQ1LilNYkKez7yfjaviAwFW6jHPEQjgsTxrtZlYk1ApnYQW8tvj8UgbR_MANXLb3rqtsY/s1600/Tamansari-20120627-01189.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnlWGZAl07Gu0dhP1v8WprabP1dmQpVPoX19uaPjOPOTDWHcmpG_4KTZLAjKdFs-EtmJ4ilFQ1LilNYkKez7yfjaviAwFW6jHPEQjgsTxrtZlYk1ApnYQW8tvj8UgbR_MANXLb3rqtsY/s200/Tamansari-20120627-01189.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMt0g-tfk3-F1PW51mk3-SrI-orOrHQFtfvVxX8X5CCPE49vpEci1BQZEnmvGgkcY_r-bYWNDmaSzeka16wVVYmvk_LptV9yKGEejb9kS-lqtUF6giMGy-DMyQooMf49-pn-qHowMQV3w/s1600/Tamansari-20120627-01192.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMt0g-tfk3-F1PW51mk3-SrI-orOrHQFtfvVxX8X5CCPE49vpEci1BQZEnmvGgkcY_r-bYWNDmaSzeka16wVVYmvk_LptV9yKGEejb9kS-lqtUF6giMGy-DMyQooMf49-pn-qHowMQV3w/s200/Tamansari-20120627-01192.jpg" width="200" /></a></div>
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<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>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.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWp31aXTi_rPpeg1Y89woTAgsfvD6hUA4X9BLRPuBtRXjbDbSn8Chro0YFC9a_JsFJ-T280TFPS006-uJ-KETpFIkjBhJ-mgKVQDWrTQG2dWIIYELZBB4NMG5yX7WC1WUqOeorMA7RLQ/s1600/Tamansari-20120627-01194.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWp31aXTi_rPpeg1Y89woTAgsfvD6hUA4X9BLRPuBtRXjbDbSn8Chro0YFC9a_JsFJ-T280TFPS006-uJ-KETpFIkjBhJ-mgKVQDWrTQG2dWIIYELZBB4NMG5yX7WC1WUqOeorMA7RLQ/s200/Tamansari-20120627-01194.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIx3fIqbqEToJ8RMSOuRrhKpwjEr7T8LCoZahqiZZENUVli_fu-2clvGnLynIGe100MDbkL01HbVUwFX1CqM-yyNAO1sRlxoyM5BiLX3Tz1VM1tu7FWl8-7rB0G127dKRXLuRFz34ctc/s1600/Tamansari-20120627-01196.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIx3fIqbqEToJ8RMSOuRrhKpwjEr7T8LCoZahqiZZENUVli_fu-2clvGnLynIGe100MDbkL01HbVUwFX1CqM-yyNAO1sRlxoyM5BiLX3Tz1VM1tu7FWl8-7rB0G127dKRXLuRFz34ctc/s200/Tamansari-20120627-01196.jpg" width="200" /> </a></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Roll the “kroket” to the flour then egg then the
bread crumb.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyeaUkLRltSFpsVUr4l_tu47nHEAjtLMyxfDWdTQLfoeLzuuHgcksBeYBeqUG8-Tmaknpp7-cETxBzoOrBh6jeZXPRJcqE6VUYXg0g599KRcabc9DM4ppejaE7D9Ah3DHPXBUpqoJQyk/s1600/Tamansari-20120627-01198.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyeaUkLRltSFpsVUr4l_tu47nHEAjtLMyxfDWdTQLfoeLzuuHgcksBeYBeqUG8-Tmaknpp7-cETxBzoOrBh6jeZXPRJcqE6VUYXg0g599KRcabc9DM4ppejaE7D9Ah3DHPXBUpqoJQyk/s200/Tamansari-20120627-01198.jpg" width="200" /></a> </div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>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!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4kdtOiiyL6DcWuUNsZlmpqROsco6GPNVhB4QiFbj8R4MCLrk7zlaxC9cabqV0NXIvVweLacFy4aSrDJhEd5W4VOt8Br7Ec6gIFYwGvx8yaJO9RCrY7F9OfYuAH0evDYLF2hyphenhyphenueyeMhY/s1600/Tamansari-20120627-01199.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4kdtOiiyL6DcWuUNsZlmpqROsco6GPNVhB4QiFbj8R4MCLrk7zlaxC9cabqV0NXIvVweLacFy4aSrDJhEd5W4VOt8Br7Ec6gIFYwGvx8yaJO9RCrY7F9OfYuAH0evDYLF2hyphenhyphenueyeMhY/s200/Tamansari-20120627-01199.jpg" width="200" /></a> </div>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com2tag:blogger.com,1999:blog-7986093019184320555.post-35876196780854540582012-06-14T23:05:00.001+07:002012-06-14T23:05:54.452+07:00Socijsbrood Recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT3kXmKqS3aNFSSNkQOJciDLVzkvKKLHiKq_IfkraxLdm7SsQ7JPZUzyT5ur6rNuE6QCdgZVb0rSKJen4hY97GVSjvYDNKpM4hrin5-0w6ZBKY5o6kQemstdpAkVoODcmNN8_4qVcwMI/s1600/Tamansari-20120614-01041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT3kXmKqS3aNFSSNkQOJciDLVzkvKKLHiKq_IfkraxLdm7SsQ7JPZUzyT5ur6rNuE6QCdgZVb0rSKJen4hY97GVSjvYDNKpM4hrin5-0w6ZBKY5o6kQemstdpAkVoODcmNN8_4qVcwMI/s200/Tamansari-20120614-01041.jpg" width="200" /></a></div>
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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.<br />
<br />
Ingredients:<br />
500 g minced beef (with some fats)<br />
200 g chicken liver (if you like)<br />
2 egg yolk<br />
2 slice white plain bread (minced)<br />
1 tbsp margarine<br />
75 g onion (chopped)<br />
30 mL cooking cream<br />
1/2 tsp nutmeg powder<br />
1/2 tsp white pepper powder<br />
1 1/2 tsp salt<br />
1 tbsp white granulated sugar<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuENBbYtnaa7Kw0RkLye-_hiiNCC7voIJD05tKXVlgl-unMBJcrlBIVREDl3b-19xigHLzeCVCeajbGvVrevi5X0J9RsKXySu-Zo3Xwx6gAFM_2Uthy24xP1yzGmo05BKGWsmu2DWRgE/s1600/Tamansari-20120614-01029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuENBbYtnaa7Kw0RkLye-_hiiNCC7voIJD05tKXVlgl-unMBJcrlBIVREDl3b-19xigHLzeCVCeajbGvVrevi5X0J9RsKXySu-Zo3Xwx6gAFM_2Uthy24xP1yzGmo05BKGWsmu2DWRgE/s320/Tamansari-20120614-01029.jpg" width="320" /></a> <br />
<br />
For topping:<br />
375 g puff pastry dough ( I buy the ready made)<br />
1 egg yolk + some water for the spread<br />
<br />
How - to make:<br />
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIv3RgVqj-NJh5nhtSX62_EixEKkhdrf7oeFSSJMzWFFQSYdgTYNrvmSTuS0JHaD_tqUhtszDc9oo3hxiB24XAnwt27UKVE8yUIqxuYrLswBgIQO3M5LPfMbP-_nGowWF1OXw1yZaJlQ/s1600/Tamansari-20120614-01030.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIv3RgVqj-NJh5nhtSX62_EixEKkhdrf7oeFSSJMzWFFQSYdgTYNrvmSTuS0JHaD_tqUhtszDc9oo3hxiB24XAnwt27UKVE8yUIqxuYrLswBgIQO3M5LPfMbP-_nGowWF1OXw1yZaJlQ/s200/Tamansari-20120614-01030.jpg" width="200" /></a> <br />
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.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zscEqZmJvWlUjhyYF-9hdGct07aDQpGKhQb5aTDSnwr6-2SmyWE_lvhP3o294uXTgaoaWOMLR-xcDiXO5Bt_GfyujhIf2zI2pcSdHbhK-5em43b664wylKGcCwc8n1MEJyNQacNVNow/s1600/Tamansari-20120614-01032.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zscEqZmJvWlUjhyYF-9hdGct07aDQpGKhQb5aTDSnwr6-2SmyWE_lvhP3o294uXTgaoaWOMLR-xcDiXO5Bt_GfyujhIf2zI2pcSdHbhK-5em43b664wylKGcCwc8n1MEJyNQacNVNow/s200/Tamansari-20120614-01032.jpg" width="200" /></a> <br />
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.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbYJIMpqyPBJSLV5Fb-vDgS8sXh9auUVXNd7WX506GI2QfNClE-YXPi1swf0vZo3JWKYA6UrVkS0fZzxHJLsPSyItZpm9m8GZiwGqtClkKdMPF3zKK8RCm0hx44QsGyOxYggLVxsoWHY/s1600/Tamansari-20120614-01034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbYJIMpqyPBJSLV5Fb-vDgS8sXh9auUVXNd7WX506GI2QfNClE-YXPi1swf0vZo3JWKYA6UrVkS0fZzxHJLsPSyItZpm9m8GZiwGqtClkKdMPF3zKK8RCm0hx44QsGyOxYggLVxsoWHY/s200/Tamansari-20120614-01034.jpg" width="200" /></a><br />
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.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfVGX810HuecuGYe9KlPjib6wDZIK_Ffl32IQLVDT3e1LX_fMnne3GewpjhGje74YO37Ck9_RvvLvuadRu3EhGipoeKKus0rIHL4wZFgttqeijPwnbp8ywudn7cASuvnQIFoAeus-37s/s1600/Tamansari-20120614-01035.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfVGX810HuecuGYe9KlPjib6wDZIK_Ffl32IQLVDT3e1LX_fMnne3GewpjhGje74YO37Ck9_RvvLvuadRu3EhGipoeKKus0rIHL4wZFgttqeijPwnbp8ywudn7cASuvnQIFoAeus-37s/s200/Tamansari-20120614-01035.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51wmgXvQLUf-G9CHo25RG7_1iSrF7nQaKiXB4FEhq_rTHWgw2ibfkBMF1AiB3MsegMjqEhxw8SK0OBhegZlFpr4uMczOavnwU006LGHExtiNQnCc5cziJbkekRWyNdswWZh96nKDk8oc/s1600/Tamansari-20120614-01038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51wmgXvQLUf-G9CHo25RG7_1iSrF7nQaKiXB4FEhq_rTHWgw2ibfkBMF1AiB3MsegMjqEhxw8SK0OBhegZlFpr4uMczOavnwU006LGHExtiNQnCc5cziJbkekRWyNdswWZh96nKDk8oc/s200/Tamansari-20120614-01038.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcNReL8SxpXJaNlZZEvhtLorQY4xsv91kyvAIV34fnnbrhRYXiYbdXbK2S8YEnEmu_q7PAFaE8YhAY8BD969F3fSHIqhSpLk_wWLDzwvp48K6xFbm2IPDuCCA173_k6S_goB_DztSz8o/s1600/Tamansari-20120614-01039.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcNReL8SxpXJaNlZZEvhtLorQY4xsv91kyvAIV34fnnbrhRYXiYbdXbK2S8YEnEmu_q7PAFaE8YhAY8BD969F3fSHIqhSpLk_wWLDzwvp48K6xFbm2IPDuCCA173_k6S_goB_DztSz8o/s200/Tamansari-20120614-01039.jpg" width="200" /></a><br />
5. Bake for 30 minutes until golden brown. Let it cool then cut into slices. EnjoY!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn07iFcrkbAMrZiIdgFauzK_NK1xZKr8zGg_7qFw3IW1EXNRpg_9ET5W6KG6xZtUO6j4IIGgic9nC9GQ7jfmNkamINNgQm1vFm5wTNprkjjHHVzaH5p2_GxdJeedxARtlEz7-IbiNpX0/s1600/Tamansari-20120614-01040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn07iFcrkbAMrZiIdgFauzK_NK1xZKr8zGg_7qFw3IW1EXNRpg_9ET5W6KG6xZtUO6j4IIGgic9nC9GQ7jfmNkamINNgQm1vFm5wTNprkjjHHVzaH5p2_GxdJeedxARtlEz7-IbiNpX0/s200/Tamansari-20120614-01040.jpg" width="200" /></a>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-4878966217853586852012-06-04T22:51:00.002+07:002012-06-04T22:51:43.835+07:00Potato lover: Gnocchi with curry sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviM_wx1E-M6Yn_jhtHoQDKy8BLmBHhlgvkXTaxi3ZZxeH73drzc_PhYs_HWIJ0e9xpFrt1cj3DxCHwMSM6dw7GfWo88j2vkTJ-l-TRWoPR7-eFeMM2838biAaAA5ZI5BSoAoI1r7O4dY/s1600/IMG-20120405-00277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviM_wx1E-M6Yn_jhtHoQDKy8BLmBHhlgvkXTaxi3ZZxeH73drzc_PhYs_HWIJ0e9xpFrt1cj3DxCHwMSM6dw7GfWo88j2vkTJ-l-TRWoPR7-eFeMM2838biAaAA5ZI5BSoAoI1r7O4dY/s320/IMG-20120405-00277.jpg" width="320" /></a></div>
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 detik.com for the recipe. I don't have the cheese sauce so I'm thinking make one gnocchi recipe with curry sauce... Taste good!<br />
<br />
From wikipedia.com, I searh gnocchi history: "Gnocchi are eaten as a <a href="http://en.wikipedia.org/wiki/Entr%C3%A9e" title="Entrée">first course</a> (<i>primi piatti</i>), alternatives to soups (<i>minestre</i>), or <a href="http://en.wikipedia.org/wiki/Pasta" title="Pasta">pasta</a>.
They are generally home-made in Italian and diaspora Italian
households. They may also be bought fresh from specialty stores. In <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Supermarkets" title="Supermarkets">supermarkets</a>,
industrially-produced packaged gnocchi are widely available
refrigerated, dried, or frozen. Common accompaniments of gnocchi include
<a href="http://en.wikipedia.org/wiki/Tomato_sauce" title="Tomato sauce">tomato sauces</a>, <a href="http://en.wikipedia.org/wiki/Pesto" title="Pesto">pesto</a>, and melted butter (sometimes fried butter) with cheese". <br />
<br />
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.<br />
<br />
Ingredients:<br />
1 kg potato<br />200 g all purpose flour<br />2 egg<br />½ tsp white pepper powder<br />1 tsp salt<br />150 g Parmesan cheese (I use the powder one)<br />
<br />
Curry:<br />
1/2 block curry ready-made<br />
1/2 thin sliced onion (optional)<br />
200 mL water (or more if it's too thick for you)<br />
<br />
Wasabi for extra hot sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWUYp4gxCF1CZG-58LDdlPhLg59myDc1yjeRSRrL2D9KoQhxbm_JouqGwAG5nrX_l2vSHogAIaM1mEtvGC85LKE_9Z5UE-bUMIPzf-9ORCFqXY7LHsZlfVUvHPSUF3_KCR4J6G1uZ80Y/s1600/IMG-20120405-00267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWUYp4gxCF1CZG-58LDdlPhLg59myDc1yjeRSRrL2D9KoQhxbm_JouqGwAG5nrX_l2vSHogAIaM1mEtvGC85LKE_9Z5UE-bUMIPzf-9ORCFqXY7LHsZlfVUvHPSUF3_KCR4J6G1uZ80Y/s200/IMG-20120405-00267.jpg" width="200" /></a></div>
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How to make:<br />
1. Boil or steam the potato until soft (stab it with fork, if it's soft enough then it's good)<br />
2. peel the potato skin then mashed the potato while it's hot<br />
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3. Add the rest of the ingredients for making gnocchi<br />
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4. Make the dough in a ball shape<br />
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5. Boil the water in a pan then add the gnocchi. When the gnocchi float, set it aside (use a small strainer).<br />
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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.<br />
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7. Serve the gnocchi with the sauce on the top, then add wasabi or any sauce you like. Enjoy!<br />
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PS: If you like just plain gnocchi, add some parmesan powder...tasty to eat also!<br />
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<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-69444562208506773202012-05-30T22:13:00.002+07:002012-05-30T22:13:53.198+07:00SukiyakiWoaahh! Been busy sooo busy2 with my thesis prep again...<br />
I cook things but didn't have time to put them on this blog. I decided to do it today! Yeaaahh!<br />
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!<br />
<br />
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. <br />
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<b>Sukiyaki</b> (<a href="http://en.wikipedia.org/wiki/Japanese_language" title="Japanese language">Japanese</a>: <span lang="ja">鋤焼</span> or more commonly <span lang="ja">すき焼き</span>) is a <a href="http://en.wikipedia.org/wiki/Japanese_cuisine" title="Japanese cuisine">Japanese dish</a> in the <i><a href="http://en.wikipedia.org/wiki/Nabemono" title="Nabemono">nabemono</a></i> (Japanese <a href="http://en.wikipedia.org/wiki/Hot_pot" title="Hot pot">hot pot</a>) 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 <a href="http://en.wikipedia.org/wiki/Soy_sauce" title="Soy sauce">soy sauce</a>, <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar">sugar</a>, and <i><a href="http://en.wikipedia.org/wiki/Mirin" title="Mirin">mirin</a></i>. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten <a href="http://en.wikipedia.org/wiki/Egg_%28food%29" title="Egg (food)">eggs</a>.<br />
Generally sukiyaki is a <a href="http://en.wikipedia.org/wiki/Winter" title="Winter">winter</a> dish and it is commonly found at <i><a href="http://en.wikipedia.org/wiki/B%C5%8Dnenkai" title="Bōnenkai">bōnenkai</a></i>, Japanese year-end parties (Wikipedia.com)<br />
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Ingredients (be creative and cook anything you like and sliced them in any size you desire):<br />
Beef sukiyaki (sliced beef)<br />
Sausage<br />
Meatball (in Indonesia it's not like minced spaghetti meatball)<br />
Udon<br />
Tofu<br />
Grated fresh corn<br />
White chicory (Indonesia: sawi putih)<br />
Mushroom (any kind)<br />
250mL chicken/ beef stock ( I mede this from the instant one)<br />
Onion<br />
Chives<br />
2 tbsp oil<br />
Thinly sliced carrots<br />
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Sauce:<br />
250mL chicken/ beef stock<br />
75mL mirin<br />
3 tbsp cooking sake<br />
1 tbsp granulated sugar<br />
100 mL Japanese soyu (Indonesia: kecap asin)<br />
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How to make:<br />
1. Heat the pan and add the oil. After that, add the onion and chives, stir until golden brown.<br />
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2. Cook the meat until well-done than add the stock and cook until boiled<br />
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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)<br />
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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)<br />
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5. Enjoy the sukiyaki with chilli powder or sauce!<br />
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<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-58093830558063105962012-05-01T23:10:00.001+07:002012-05-01T23:10:10.708+07:00Spaghetti carbonara with bacon and salmon<!--[if gte mso 9]><xml>
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Hello, May! Long time- no post.. hmm busy2 with my study in
university >_<. <span style="mso-spacerun: yes;"> </span>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…</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXapQac2qDOMCZpRjfTNO-k-Lqw9RhIhSUAoI0F9QQ0hgqtSkhDcMpAozSk_VUWpo22SCglBWaux3H1PZReBv3lxH1XTlNxBWpTtG1Qzn96giUVqhw_KV8R2xKiw7KubMNeeuvlbN8Js/s1600/IMG_1280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6rOh6dlNOyEa60VdxhmgYYxaT7sp0zENFsaGPpxBnb6BOKdCqhLKFEx1hyphenhyphengF_6oVFVwxkLXyNP_Z4roEtC9ABu5g8piGiADVSJPKty5svHVlSpqi_iyyVoGSN8wwfgZUqYtmUPvtnAs/s1600/IMG_1311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6rOh6dlNOyEa60VdxhmgYYxaT7sp0zENFsaGPpxBnb6BOKdCqhLKFEx1hyphenhyphengF_6oVFVwxkLXyNP_Z4roEtC9ABu5g8piGiADVSJPKty5svHVlSpqi_iyyVoGSN8wwfgZUqYtmUPvtnAs/s320/IMG_1311.JPG" width="320" /></a></div>
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Ingredients:</div>
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1 L water to boil</div>
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1 tsp salt</div>
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1 tsp olive oil (choose for the cooking one)</div>
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250 g spaghetti (or anything you like e.g. fussily/ penne/
angel hair)</div>
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200 g beef bacon </div>
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4 egg yolk</div>
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75 g grated cheddar cheese/ parmesan</div>
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100mL cooking cream</div>
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200mL liquid milk (I use skim milk to less the calories)</div>
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¾ tsp salt</div>
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¾ tsp white pepper/ grounded black pepper powder</div>
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2 tbsp olive oil</div>
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2 cloves chopped garlic </div>
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1 chopped small onion (150 g)</div>
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For the topping:</div>
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Grated cheddar cheese/ parmesan</div>
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A bit of parsley</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZID2siF5dpJI2NDZbMBEyp9jkwFrmrAAOHTXd19NHD-z4PdAYYeDweo9A2FjiA7Z3GK4HuGhrcJLxkZK-AeJmmL5vw7zykG_6Ecd4QPemNIuo3dhAXn8C7YKMJ7jjY7N4upNPlDixAgo/s1600/IMG_1283.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZID2siF5dpJI2NDZbMBEyp9jkwFrmrAAOHTXd19NHD-z4PdAYYeDweo9A2FjiA7Z3GK4HuGhrcJLxkZK-AeJmmL5vw7zykG_6Ecd4QPemNIuo3dhAXn8C7YKMJ7jjY7N4upNPlDixAgo/s320/IMG_1283.JPG" width="320" /></a> </div>
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How to make:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXapQac2qDOMCZpRjfTNO-k-Lqw9RhIhSUAoI0F9QQ0hgqtSkhDcMpAozSk_VUWpo22SCglBWaux3H1PZReBv3lxH1XTlNxBWpTtG1Qzn96giUVqhw_KV8R2xKiw7KubMNeeuvlbN8Js/s1600/IMG_1280.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXapQac2qDOMCZpRjfTNO-k-Lqw9RhIhSUAoI0F9QQ0hgqtSkhDcMpAozSk_VUWpo22SCglBWaux3H1PZReBv3lxH1XTlNxBWpTtG1Qzn96giUVqhw_KV8R2xKiw7KubMNeeuvlbN8Js/s320/IMG_1280.JPG" width="320" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>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.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckN2M6aRNIKBpKVcxTRs2zE1Cx4RwsqZiysnz2Virg5h9c5aQeZRaKt5RrAcoyQdjs2fqGnH_4mGO2Fw3lNc53J_S5ZL0_rxOVp2YYUNQbBNJpGclWASZzLEDQ8d92YuwHZZ_ZSDqcNE/s1600/cs1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckN2M6aRNIKBpKVcxTRs2zE1Cx4RwsqZiysnz2Virg5h9c5aQeZRaKt5RrAcoyQdjs2fqGnH_4mGO2Fw3lNc53J_S5ZL0_rxOVp2YYUNQbBNJpGclWASZzLEDQ8d92YuwHZZ_ZSDqcNE/s320/cs1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">before and after cooked</td></tr>
</tbody></table>
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<br /></div>
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<br /></div>
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<br /></div>
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<span><span>3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>In a bowl, mix the egg yolks, cheese, cooking
cream, milk, salt, and pepper, evenly.</div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGIDGYCg81rjXR-fJig0dgQFb5yfNI75Wf611spgQxRuYdjeKbSisVS_iIimVF9dOmwZ4QtIleynGfI9zwBXibYolJMKjKnSre_Z4f2iIEmq5SwY3x7XG-1KX2svw6-k14Xlm23Kw2n5Y/s1600/IMG_1294.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGIDGYCg81rjXR-fJig0dgQFb5yfNI75Wf611spgQxRuYdjeKbSisVS_iIimVF9dOmwZ4QtIleynGfI9zwBXibYolJMKjKnSre_Z4f2iIEmq5SwY3x7XG-1KX2svw6-k14Xlm23Kw2n5Y/s320/IMG_1294.JPG" width="320" /></a> </div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>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.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Pour the egg batter (phase number 3) immediately
on the stirring pan, stir until even and the egg yolks are cooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJjVlm7Oq2wPCmNgZ-BjODo24VeOUNr5KheOtlmDiKRV_1DKhP40ePTC1wM_DcZVG8rJJDkn2joY_gevzXuJq_nLIjcyF80nVRZQ71NLrMAycHZcPO8kYLOAR3Q1hjD3dYnNXeueqPH8/s1600/cs2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJjVlm7Oq2wPCmNgZ-BjODo24VeOUNr5KheOtlmDiKRV_1DKhP40ePTC1wM_DcZVG8rJJDkn2joY_gevzXuJq_nLIjcyF80nVRZQ71NLrMAycHZcPO8kYLOAR3Q1hjD3dYnNXeueqPH8/s320/cs2.jpg" width="320" /></a> </div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Move the spaghetti to the plate and add the
toppings. Enjoy!</div>
<div class="MsoNormal">
<br /></div>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-19154503524830160632012-04-25T21:26:00.000+07:002012-04-25T21:26:15.028+07:00Madeleine! (French cake)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItMSSuOqeMfORx0XLWZt8ZSbSO_KSzTPhlrNncB-rxpv7oNKBVKWfu1QFUAe4jyrMK9TFHwWf9Hosy8NDrxQeFwRgrsOW6nT3ZVNG7dLPWV1a5J_2CwoxYx_PbfMGWHtLKGgYQcG_b3E/s1600/IMG-20120419-00446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmA88nyKCPOhxjHtfCNBt9K8RQDGz7L1QkpiPidt9g7MddjONsZUjnjFutWM82PxK9R-jNhYIPCcoCJ4B_jlfNR8wyO3f1-Zq9FEbel7UoY7uSOFdkTRVkZSM6nuCJi0QOYxusgZ5azww/s1600/IMG-20120419-00465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmA88nyKCPOhxjHtfCNBt9K8RQDGz7L1QkpiPidt9g7MddjONsZUjnjFutWM82PxK9R-jNhYIPCcoCJ4B_jlfNR8wyO3f1-Zq9FEbel7UoY7uSOFdkTRVkZSM6nuCJi0QOYxusgZ5azww/s200/IMG-20120419-00465.jpg" width="200" /></a></div>
<br />
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.<br />
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<br />
Some sources, including the <span style="mso-bidi-font-style: italic;"><a href="http://en.wikipedia.org/wiki/New_Oxford_American_Dictionary" title="New Oxford American Dictionary"><span style="color: windowtext; text-decoration: none; text-underline: none;">New Oxford American Dictionary</span></a></span>,
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 <a href="http://en.wikipedia.org/wiki/Stanis%C5%82aw_Leszczy%C5%84ski" title="Stanisław Leszczyński"><span style="color: windowtext; text-decoration: none; text-underline: none;">Stanisław Leszczyński</span></a>, whose son-in-law, <a href="http://en.wikipedia.org/wiki/Louis_XV_of_France" title="Louis XV of France"><span style="color: windowtext; text-decoration: none; text-underline: none;">Louis XV of France</span></a>, named them for her. The <span style="mso-bidi-font-style: italic;"><a href="http://en.wikipedia.org/wiki/Larousse_Gastronomique" title="Larousse Gastronomique"><span style="color: windowtext; text-decoration: none; text-underline: none;">Larousse Gastronomique</span></a></span> offers two
conflicting versions of the history of the madeleine. Madeleines were chosen to
represent France in the <a href="http://en.wikipedia.org/wiki/Caf%C3%A9_Europe" title="Café Europe"><span style="color: windowtext; text-decoration: none; text-underline: none;">Café Europe</span></a> initiative of the <a href="http://en.wikipedia.org/wiki/Austria" title="Austria"><span style="color: windowtext; text-decoration: none; text-underline: none;">Austrian</span></a>
presidency of the <a href="http://en.wikipedia.org/wiki/European_Union" title="European Union"><span style="color: windowtext; text-decoration: none; text-underline: none;">European Union</span></a>, on <a href="http://en.wikipedia.org/wiki/Europe_Day" title="Europe Day"><span style="color: windowtext; text-decoration: none; text-underline: none;">Europe Day</span></a>
2006. (wikipedia.org).<br />
So an easy cake recipe with incredible history, make me fell to make this cake.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuT0mcp5pEZLHlpt-RACxa7nzpdgFc5vtSWjctWNslyzcya46vcYXvjR9RwPML0elcqpqbwuIqe1Jk-j9gqEIHYhrMUNA6M_JcQGP3a3nYq2T4-04ICOMGWuebr4sSsYIdWeirKtOtgw/s1600/mad1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuT0mcp5pEZLHlpt-RACxa7nzpdgFc5vtSWjctWNslyzcya46vcYXvjR9RwPML0elcqpqbwuIqe1Jk-j9gqEIHYhrMUNA6M_JcQGP3a3nYq2T4-04ICOMGWuebr4sSsYIdWeirKtOtgw/s200/mad1.jpg" width="200" /></a><br />
Ingredients:<br />
1/2 cup sugar<br />
1 egg (use about 80 g egg- Indonesian: telur ayam negri/ omega)<br />
3 oz. unsalted -room temperature-butter (85 grams)<br />
1/2 cup all purpose-flour (shifted) and someto spread on the pan<br />
1/2 tsp vanilla extract<br />
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How to make:<br />
1. Put sugar in the mixer bowl<br />
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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.<br />
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<br />
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4. Put in the butter and mix in high speed until soft for a few seconds<br />
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5. Add the flour and mix it on low speed for a few seconds then increase to medium speed<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8_mmRn-vSAjuuX_6oU3fekB-og7CYvP8XwRSJBKVdQVFtQQyqYGEtKDJblmdLv8Myy4OtTpmjKlAgkasDlzS-w6OV1cA3PW78-q8bg_ds-EpQ88glMbjTIwY60IFANj5RXboaoDQVlM/s1600/IMG-20120419-00453.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8_mmRn-vSAjuuX_6oU3fekB-og7CYvP8XwRSJBKVdQVFtQQyqYGEtKDJblmdLv8Myy4OtTpmjKlAgkasDlzS-w6OV1cA3PW78-q8bg_ds-EpQ88glMbjTIwY60IFANj5RXboaoDQVlM/s200/IMG-20120419-00453.jpg" width="200" /></a> <br />
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6. Add the vanilla extract and mix it on low speed<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZx8Y31fev5eN4p2zwWP8NRaVSN_ULHVzWw1xLT6dYvZOmUaGQ1leOLcGOac6OBJw4fJvAa6Zn_fPlwImFGt5TVm7ZvMBtJYse7WQSkzNWmh3xTpGvR7BgqC2dSYdkyFHDRL5cYiAUu9I/s1600/IMG-20120419-00454.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZx8Y31fev5eN4p2zwWP8NRaVSN_ULHVzWw1xLT6dYvZOmUaGQ1leOLcGOac6OBJw4fJvAa6Zn_fPlwImFGt5TVm7ZvMBtJYse7WQSkzNWmh3xTpGvR7BgqC2dSYdkyFHDRL5cYiAUu9I/s200/IMG-20120419-00454.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpr8eZTDrkvLFKm6ttNO0qz0HU8_Alr63_d6koN102Ub7W5x8o0HAMMmmOeUfATg2KC4BJwKG-CSaIHVz_pLmzJAghDyI2gR-3HLbxFYPuxgJhep48paGVO-5_eNLxb7zMhzMgb-AJWw/s1600/IMG-20120419-00455.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpr8eZTDrkvLFKm6ttNO0qz0HU8_Alr63_d6koN102Ub7W5x8o0HAMMmmOeUfATg2KC4BJwKG-CSaIHVz_pLmzJAghDyI2gR-3HLbxFYPuxgJhep48paGVO-5_eNLxb7zMhzMgb-AJWw/s200/IMG-20120419-00455.jpg" width="200" /></a><br />
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.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlLjvkx9XrLvCupVWy12ACqSXdBYtWmE2wbPtBvUGumim6NxtB0gYsa3xAKVHUXAY9VM21kXsQ3pB1wKWiIodYyD88fux3BON1rRPv_323nChcB-jpgtaPdpOAiRdLpYtd1Fnh54BEVU/s1600/IMG-20120419-00456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlLjvkx9XrLvCupVWy12ACqSXdBYtWmE2wbPtBvUGumim6NxtB0gYsa3xAKVHUXAY9VM21kXsQ3pB1wKWiIodYyD88fux3BON1rRPv_323nChcB-jpgtaPdpOAiRdLpYtd1Fnh54BEVU/s200/IMG-20120419-00456.jpg" width="200" /></a> <br />
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupCEMP_DB_gci3UBzXfAyjRXJ6Hy5KMmIfK8gcPo6_u637HI_ZI7jilqcwkQkTi3MYRBH-ThsESv8gRnzh_kxBT2pC_aSybRkBWGvSX88UxZYKd879batDZVNp1e9Bm5d92Q6QnRuAtI/s1600/IMG-20120419-00461.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupCEMP_DB_gci3UBzXfAyjRXJ6Hy5KMmIfK8gcPo6_u637HI_ZI7jilqcwkQkTi3MYRBH-ThsESv8gRnzh_kxBT2pC_aSybRkBWGvSX88UxZYKd879batDZVNp1e9Bm5d92Q6QnRuAtI/s200/IMG-20120419-00461.jpg" width="200" /></a><br />
9. Bake for 12 minutes at 350 degree Fahrenheit (175 degree Celcius)<br />
10. Wait until cool then remove madeleines from the pan. Enjoy!<br />
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<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-64964552361044506962012-04-19T21:39:00.000+07:002012-04-19T21:39:15.294+07:00White onion sauce dori fishHmm.. I could only eat dori fish this time because I can't smell any fishy fish >_<. Well, this recipe might be a bit Indonesian and Italian because the white-ish color for the sauce. I got this recipe firstly from detik.com, then I modified it jusstt a bit. I buy the frozen dori fish for a pack (usually consists 4 fillets) about 60-80 thousand in IDR. It has no smell and cooking it is so easy, but be careful it's kinda fragile and sticky to even teflon coated pan. The tenderness is what I like beside the non-smelled fish.<br />
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<tr><td class="tr-caption" style="text-align: center;">TADAAAA!!!!</td></tr>
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Ingredients:<br />
2 dori fish fillet<br />
1 tbsp lemon juice<br />
1/2 tsp white pepper powder<br />
2 tsp salt<br />
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Sauce:<br />
1 tbsp butter<br />
half onion (small) or more if you like<br />
1 tbsp chopped garlic<br />
1 tbsp all purpose flour<br />
200 mL skim milk (any liquid milk)<br />
1/2 tsp white pepper powder<br />
1 tsp salt<br />
1 tsp parsley leaf (Indonesian: peterseli)<br />
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Garnish (option) :<br />
any vegetables you like<br />
lemon for dressing<br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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How to make:<br />
1. Coat the fish with salt and pepper, lemon juice, and garlic evenly. Marinate for a few minutes.<br />
2. Heat the non-coating pan and melt the butter then fried the marinated fish until it cooked (no transparent meat inside the fish). Set aside<br />
3. For the sauce: stir the onion and garlic until withered (Indonesian: layu) then pour the flour, stir. Pour the milk and cook until thick.<br />
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<tr><td class="tr-caption" style="text-align: center;">Butter-fried dori-sauce<br />
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4. Set the plate with the cooked fillet and vegetables, pour the sauce and garnish with lemon. Enjoy!<br />
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<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-56698049085110986312012-04-16T21:42:00.000+07:002012-04-16T21:42:13.159+07:00SimPLe Grilled ChickenWoaa after long weekend, I burst my weight..So me n Mr.C decided to go low.. low calories of course! Then chicken is on the plate but with what?<br />
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<tr><td class="tr-caption" style="text-align: center;">Grilled chicken breat by journey-to-</td></tr>
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I buy recipe book from Femina book (Indonesian women magazine; not promoting or copying) and I would love to share this sooo simple recipe: Low fat Pan Grilled Chicken breast!<br />
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This recipe made for two and multiply this recipe if you want to make more. Each portion contain approx.102 calories. ^0^<br />
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Ingredients:<br />
2 chicken fillet (half chicken and cut into half/ thin slice)<br />
White pepper and salt (I use Nutrisalin brand for diet) just for flavoring<br />
1 tsp low fat margarine/ butter<br />
1 tbsp sweet soy sauce (Use for diabetics one if you like)<br />
100 mL water<br />
Pinch (edge of a tea spoon) of nutmeg powder (just a little because it taste bitter) <br />
1 tsp corn starch/ maizena dissolved with little water<br />
Any vegetable to be boiled with salt and saute (stir-fry) using butter (I use zucchini and carrot thin sliced)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHAR2dO9wv6Hb8mY83e0UqHwBh6CGR53gun0rxDAgBpJ7vbnFLWB2yK3nYfOo9wqqDgWkTPlqkMNgtUJvNB3gYICgxlablvcYNQi7mejo6gzI95dnzemrCQime4hxeThIp5KB4lO8OXU/s1600/IMG-20120411-00331.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHAR2dO9wv6Hb8mY83e0UqHwBh6CGR53gun0rxDAgBpJ7vbnFLWB2yK3nYfOo9wqqDgWkTPlqkMNgtUJvNB3gYICgxlablvcYNQi7mejo6gzI95dnzemrCQime4hxeThIp5KB4lO8OXU/s200/IMG-20120411-00331.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQRpoWyUZ75DK3hknEw4jxidQFxKPVrdoqcTnrjwYITWqCH39C03CjzhZFaGGZzPMh8P8KKv0WZExV-dX_fZSJ1jxwy2J1scTIlg8AHB-XCWb6V_eJqVBTvd21CYPuqcOxfyCmae_gn0/s1600/IMG-20120411-00332.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQRpoWyUZ75DK3hknEw4jxidQFxKPVrdoqcTnrjwYITWqCH39C03CjzhZFaGGZzPMh8P8KKv0WZExV-dX_fZSJ1jxwy2J1scTIlg8AHB-XCWb6V_eJqVBTvd21CYPuqcOxfyCmae_gn0/s200/IMG-20120411-00332.jpg" width="200" /></a><br />
How to make:<br />
1. Smear (Indonesian: lumuri) the chicken breast with salt and white pepper<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lmMrTZ_oIvGhkbjffhdMuRadkHxjKBPXYKagnoQOm3wgDxnYt78UZ4ODqvztuoN4xvdOfNM4ajRJTI6fic5bP6ZGoCP7L5FxT1WVfNBjM9MNSTpBVr5LBgICbKBp_Uw9_dYgvuKHT7k/s1600/IMG-20120411-00334.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lmMrTZ_oIvGhkbjffhdMuRadkHxjKBPXYKagnoQOm3wgDxnYt78UZ4ODqvztuoN4xvdOfNM4ajRJTI6fic5bP6ZGoCP7L5FxT1WVfNBjM9MNSTpBVr5LBgICbKBp_Uw9_dYgvuKHT7k/s200/IMG-20120411-00334.jpg" width="200" /></a> <br />
2. melt the margarine on grill pan then cook the chicken until golden brown, set aside<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJ764NDVJtW6q-wsNfSCsV11RBGbUW8X84iqgvy4B9aYiCbTqO1CpsslST1dC3_-Y_wYs4M3vtGEhEZ0lwctjxHHnZoQ9ALnJ-CIYL37RL62FAbsZhiOdcU_KF2AK2LEZrTBLVtGFoe0/s1600/IMG-20120411-00335.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJ764NDVJtW6q-wsNfSCsV11RBGbUW8X84iqgvy4B9aYiCbTqO1CpsslST1dC3_-Y_wYs4M3vtGEhEZ0lwctjxHHnZoQ9ALnJ-CIYL37RL62FAbsZhiOdcU_KF2AK2LEZrTBLVtGFoe0/s200/IMG-20120411-00335.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMiWyC5kPy9tKKVyGAfADjQh8SaCobFVCkCUV2uDtrCzhGpJEXsCMj_scAVj44idahe4e4Ss3PaejxM4lwGZnC_Tb3HLqHrxQqwymHXlXzkLFs5YAjXc0j_wAxrawk9jIPlmlgQky-Kw/s1600/IMG-20120411-00336.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMiWyC5kPy9tKKVyGAfADjQh8SaCobFVCkCUV2uDtrCzhGpJEXsCMj_scAVj44idahe4e4Ss3PaejxM4lwGZnC_Tb3HLqHrxQqwymHXlXzkLFs5YAjXc0j_wAxrawk9jIPlmlgQky-Kw/s200/IMG-20120411-00336.jpg" width="200" /></a><br />
3. Put in the pan (sauce): water, nutmeg, salt,sweet soy sauce. Cook a while, put maizena that already dissolved and cook until thick.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkxXG2GxHNT63XwkcU8I5XX4auLBELLPN1LfKXLTRSqYLCjN8dKVyXb4QqbxjrsYKhoJTnplziJWeXaByHvvFPw741AnN6yMKYBBnk_RvfQ9sIcaJCKxb0A8M4NDpScqeHlrqgHbOiOk/s1600/IMG-20120411-00344.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkxXG2GxHNT63XwkcU8I5XX4auLBELLPN1LfKXLTRSqYLCjN8dKVyXb4QqbxjrsYKhoJTnplziJWeXaByHvvFPw741AnN6yMKYBBnk_RvfQ9sIcaJCKxb0A8M4NDpScqeHlrqgHbOiOk/s200/IMG-20120411-00344.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9slPgkUBNdQ_CBCM1y7cxG8Kh8IGPcHekyT2tO1bkU4t0RSu2hL7LtoOS9pGrc7sq0sWxOVRHa1f83iqMjozPHCbe6CI2AKrvVoEX2YJk30Rm3NeAaMdvRVLcUo33_H1JJl-kRvm1NY/s1600/IMG-20120411-00345.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9slPgkUBNdQ_CBCM1y7cxG8Kh8IGPcHekyT2tO1bkU4t0RSu2hL7LtoOS9pGrc7sq0sWxOVRHa1f83iqMjozPHCbe6CI2AKrvVoEX2YJk30Rm3NeAaMdvRVLcUo33_H1JJl-kRvm1NY/s200/IMG-20120411-00345.jpg" width="200" /></a><br />
4. Set the chicken breast and vegetable than pour the sauce on top. Enjoy!From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-65097163455044907212012-04-10T22:54:00.001+07:002012-04-10T22:56:01.157+07:00Thick martabak (Indonesian pancake)Hm... this recipe always been my favorite since childhood because this recipe has a lot of toppings, like peanuts, sprinkles, cheese spread, and so on. I usually buy it at my Grandma's neighborhood (Pecenongan street on Central Jakarta, Indonesia). You can make it either thin or thick as you like.There are 2 kinds of martabak: the sweet (Martabak Bangka) and the egg-based one.<br />
Egg-based artabak comes from India then Tegal citizen (Central Java) try to make martabak for their living (source: www.berita-terbaru.com). This kind of martabak filled with vegetables and meat with any variaties you can make.<br />
The sweet martabak made in 1965, by the name of martabak San Fransisco, filled with peanuts, sugar, and chocolate fillings. I like the sweet onr and can't wait to make it myself from the starch, yet it's not as easy as
I imagine. It needs time to wait for the dough and skill to cook it. <br />
You can use non-stick pan like I do or martabak pan if you have.<br />
I read this recipe from Nursaadah then I add some notes to help you cook better :) <br />
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Ingredients: (serve 5 small pieces)<br />
Martabak :<br />
175 g any purpose flour<br />
37.5 g granulated white sugar<br />
2.5 g instant yeast<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
1 1/2 whisked egg<br />
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Fillings/toppings:<br />
granulated white sugar<br />
sweet condensed milk<br />
chocolate sprinkles<br />
cooked chopped peanuts (any kind)<br />
cooked sesame seeds<br />
butter for spread<br />
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How-to-make:<br />
1. Mixed flour, sugar, yeast, baking powder, and salt<br />
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2. Put in eggs and milk, whisk with low speed hand mixer/ whisk until soft<br />
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3. Let the dough for 2 hours until rise<br />
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4. Heat the non-stick pan/ martabak pan, pour the dough (NOTE: for beginner if you using non-stick pan, pour it away from the fire so you can have enough time to spread the dough)<br />
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5. Cook until you see some sponge form then spread 1 tbsp granulated white sugar and close the pan with a lid<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8pX2MCDetFc6mLRA1DaLy5CijrX24uLICrzl2qU7RevOIoJJggDJ_d9nPWLNgjeQHS-Dz7JyATRVIoP0rUROLYIp8X7_h70QovS1rSub9AZOua6MMW5vda5LE_VAqcYGCAbwv4DmCtk/s1600/m6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8pX2MCDetFc6mLRA1DaLy5CijrX24uLICrzl2qU7RevOIoJJggDJ_d9nPWLNgjeQHS-Dz7JyATRVIoP0rUROLYIp8X7_h70QovS1rSub9AZOua6MMW5vda5LE_VAqcYGCAbwv4DmCtk/s200/m6.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbCYbgAkbt2PpJqPbJBmn9Q7j6xFSJxSzOgzeQ5sgPujVhPNO-fQRpRvPHqy8GvojuwhRkz6t5Grn0y1aqntkSmibkWY6IM7J58P-XIkslcWJLpKx7-vkCSMWpAo34cZHhWrxKJpvA1o/s1600/m7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbCYbgAkbt2PpJqPbJBmn9Q7j6xFSJxSzOgzeQ5sgPujVhPNO-fQRpRvPHqy8GvojuwhRkz6t5Grn0y1aqntkSmibkWY6IM7J58P-XIkslcWJLpKx7-vkCSMWpAo34cZHhWrxKJpvA1o/s200/m7.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ3_bb_Y7ELY9F9RtgV-vavWjo_iax58UHRHCRhdkEQY5xSKI2bR8jyPhxlNyqouTdNVuD09dB9zgQn4jJ8EAiCCwK9JiO5ZPpJmWZ3LGtje1oU4HhsTwfsvsh8JL18r6-K0lpXuQ6tI/s1600/m8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ3_bb_Y7ELY9F9RtgV-vavWjo_iax58UHRHCRhdkEQY5xSKI2bR8jyPhxlNyqouTdNVuD09dB9zgQn4jJ8EAiCCwK9JiO5ZPpJmWZ3LGtje1oU4HhsTwfsvsh8JL18r6-K0lpXuQ6tI/s200/m8.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8pX2MCDetFc6mLRA1DaLy5CijrX24uLICrzl2qU7RevOIoJJggDJ_d9nPWLNgjeQHS-Dz7JyATRVIoP0rUROLYIp8X7_h70QovS1rSub9AZOua6MMW5vda5LE_VAqcYGCAbwv4DmCtk/s1600/m6.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br />
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6. Let it cooked (until there's no wet dough surface) then lift the martabak<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28zfI-uyIef4sEHiG6CNd3_xrz6h0b5iK-hfL0qnm3H4NFnMZaDCfzbct8aH0sIjXsfuSQ3oGrV4deaexbIKAhyphenhyphenxyfXCoW3VeKZXV-FRefivbNOhEHZlMB3zeZHl4x7BlVsvQwWkVriQ/s1600/m9.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28zfI-uyIef4sEHiG6CNd3_xrz6h0b5iK-hfL0qnm3H4NFnMZaDCfzbct8aH0sIjXsfuSQ3oGrV4deaexbIKAhyphenhyphenxyfXCoW3VeKZXV-FRefivbNOhEHZlMB3zeZHl4x7BlVsvQwWkVriQ/s320/m9.JPG" width="320" /></a><br />
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7. Spread the martabak with condensed milk then pour chocolate/ peanut and sesame as much as you like<br />
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8. Cut the martabak into half then stack it one another and spread the outer surface with butter<br />
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9. Cut and serve as you like.<br />
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<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-44906629377294051282012-04-02T22:37:00.001+07:002012-04-02T22:37:58.218+07:00QUICHE low fat with chicken breast, onion, and parmesan<div class="MsoNormal">
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<![end-->Today I wanna make quiche, but I forgot to buy brocoli and bacon. SO, this is the first time I create a recipe myself *claps* ^0^. I still have leftover pie crust from making the nutella pie, so I think about making easy menu then I found my pie ceramic baking tray. Tadaa!!!! Then QUICHE it is. I try to make this lowfat .. why? I gotta flat my tummy, so from today until I got my sis-in-law wedding reception over, I won't cook to many sweets or fried foods, EXCEPT any of you comment or request something to make :). This only contains about 200 calories a quarter of 18 cm pan. A great dinner right? The onion also a fat burner veggie and I don't use any oil. Yippiiee! So, check out the fridge and make this one.</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Half small onion (thin slice)</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>80 g cheddar cheese grated or parmesan powdered (100 g will be salty)</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 tsp salt (not more because it’s gonna be too
salty also)</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 tsp white pepper powder</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Pie crust</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 chicken breast (cut to small cube)</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>150 mL skim milk</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 large egg (whisked)</div>
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgWX29HAzD1V9N9QNij9qbYWLhCqmnvC_baIBSvztCn3PjOXAI8hxS4kfgK2NH76AWijvrMb6Gz8Y3qn6Cf0Y8-jEIPx3gkOio0hQ-0IIXzy2-itY78U_r2seRRnRta3yurPHpMUXteI/s1600/qc1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgWX29HAzD1V9N9QNij9qbYWLhCqmnvC_baIBSvztCn3PjOXAI8hxS4kfgK2NH76AWijvrMb6Gz8Y3qn6Cf0Y8-jEIPx3gkOio0hQ-0IIXzy2-itY78U_r2seRRnRta3yurPHpMUXteI/s320/qc1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
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<br /></div>
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How to make:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put the pie crust into the baking ceramic pan
(any pan could do) and bake it on 180 degree Celcius (350 degree F) for 12-15
minutes until the the crust crunch (Tips: make small holes on the crust so it
won’t go up when you bake it)</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Mix the egg and milk, then put the rest
ingredients for the filling</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put the pie crust + filling and bake until golden brown
(insert a toothpick and it has to be set *not wet*) </div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Serve while it’s hot. Enjoy!</div>
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<br /></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkf7AfFwabaSJEoXCwQxiXh0vrT5u2p9MWrsq42DEgA_4zu5MAQq6jiI89mvZfCdyiiMXpm7bB9WFmUNdn2yvlwO0MZpzIt13DdxUPscLgfDLIXzBTqHf3nQqEzd5mwaXlfFPAdBdH_IA/s1600/qc2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkf7AfFwabaSJEoXCwQxiXh0vrT5u2p9MWrsq42DEgA_4zu5MAQq6jiI89mvZfCdyiiMXpm7bB9WFmUNdn2yvlwO0MZpzIt13DdxUPscLgfDLIXzBTqHf3nQqEzd5mwaXlfFPAdBdH_IA/s320/qc2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pie crust</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyGeOBdJHVHEfes52H8mDtZfGJZIuYnqT5NS4GDa2aiZsIIOvGT52ZyVHVv1w1cpA15r6K6Kx9QuunfTM5sx1PKz2pC_tX9GgdplS5Q46rAo14ATrH1-0UKKeINORDkW8LtUzFx-o2e4/s1600/qc3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyGeOBdJHVHEfes52H8mDtZfGJZIuYnqT5NS4GDa2aiZsIIOvGT52ZyVHVv1w1cpA15r6K6Kx9QuunfTM5sx1PKz2pC_tX9GgdplS5Q46rAo14ATrH1-0UKKeINORDkW8LtUzFx-o2e4/s320/qc3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pie crust and filling</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItf-W5aOMvYtWDDvirxY4LgEiDqlOo0iC6PuafM475A30WN7ORKe-G6wJUQmRtncCXQyNmv6q-TUArPeTYC4a4g8t6QvHVhKP2G-exbSlWM_CyivvJGtXbHX0gMSuSPcIxKrVqdsiEU8/s1600/qc4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItf-W5aOMvYtWDDvirxY4LgEiDqlOo0iC6PuafM475A30WN7ORKe-G6wJUQmRtncCXQyNmv6q-TUArPeTYC4a4g8t6QvHVhKP2G-exbSlWM_CyivvJGtXbHX0gMSuSPcIxKrVqdsiEU8/s320/qc4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Result !</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3czfVINuXGGfLHYZaWkjdGDm0vD2PHIWZKICquXMG3m1miEX0s3TteY81y9ttYJPXXEJgrPgbA7aKVA6a4Nf92-XJPhEpI444JBw1v-atiVcmHZtB0YUuwmWl4WtxH9ZJV2nP8isw28/s1600/qc5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3czfVINuXGGfLHYZaWkjdGDm0vD2PHIWZKICquXMG3m1miEX0s3TteY81y9ttYJPXXEJgrPgbA7aKVA6a4Nf92-XJPhEpI444JBw1v-atiVcmHZtB0YUuwmWl4WtxH9ZJV2nP8isw28/s320/qc5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced quiche</td></tr>
</tbody></table>
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
PS: I use electric oven, so I use the lower element first then the upper one to make the quiche golden brown. </div>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-3930911171030913092012-04-01T23:14:00.001+07:002012-04-01T23:14:25.105+07:00QuiCK Nutella pie with sliced almond<br />
<div class="MsoNormal">
Wewww these days I got rush to make some dessert… School and
work is tiring >_<. But I gotta make dessert for my hubby tummy and mine
*LOL*. I craved for nutella then I see a recipe from a web then see her made
this kinda pie but she bought the ready made. I choose to make the pie from
pastry dough that I buy at the bakery supply store. They sold them about 3U$
(21k IDR) and it can be used and done nicely.
This recipe only need 4 ingredienst: BUTTER-PIE CRUST- NUTELLA-SLICED ALMOND (or
any topping you like).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
How to make:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
1.<span style="font: 7pt "Times New Roman";">
</span>Defrost the pie crust into room temperature,
then cut it with a cup topper from metal (or anything round in a correct size
for the baking cup), then put the crust into the buttered baking cup and push it with
your fingers until they make wavy edges. -In some stores they have the ready pie crust, so you don't need to bake them again-</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
2.<span style="font: 7pt "Times New Roman";">
</span>Preheat the oven for 10 minutes in 200 degree
Celcius. Then put the crust for 12 minutes (as instructed).</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
3.<span style="font: 7pt "Times New Roman";">
</span>Cool down the crispy crust then put the nutella (better to put it inside the pipping bag)
on the top and the sliced almond.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
4.<span style="font: 7pt "Times New Roman";">
</span>Enjoy!</div>
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sZKePPiLkEhBzisqgLATh2hF557_HYGBtXwYdiU5wGGVVg_BxJSB2J5xosUhDO3YcVXVTix1OMYz6mMOacZmcyTET5n4abvvfBl7VdSQVoj_SVxhMhA1L5NqLUgmQ2ad7e-SdZwGOTg/s1600/np1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sZKePPiLkEhBzisqgLATh2hF557_HYGBtXwYdiU5wGGVVg_BxJSB2J5xosUhDO3YcVXVTix1OMYz6mMOacZmcyTET5n4abvvfBl7VdSQVoj_SVxhMhA1L5NqLUgmQ2ad7e-SdZwGOTg/s200/np1.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_U2iWvcR_GvAzH2WDvBXL1R8vVTy9I4qO7v6MKbMwYXE6fU_v3Qn1y0FztuFrDmMd3Qx-DPHWqVE8hmwJTALavYwDID4fj61_46AG8aXuHuok32l_xr01H32aYbP2UfbExAy3PfQ-uk/s1600/np2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_U2iWvcR_GvAzH2WDvBXL1R8vVTy9I4qO7v6MKbMwYXE6fU_v3Qn1y0FztuFrDmMd3Qx-DPHWqVE8hmwJTALavYwDID4fj61_46AG8aXuHuok32l_xr01H32aYbP2UfbExAy3PfQ-uk/s200/np2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">buttered baking cup</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKNZoUSKGtW2htYXVpluqSjPrNgbSZOO97eD901iF58eNAOuwbQIJubal1VHZi1FXjyVb12xcK-l_YuMZZ2YwAShj9jSjeI5pzEbrbZtmRt_9VKpSz5S8frnMqhLy6WaZu3iVx13jL8A/s1600/np3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKNZoUSKGtW2htYXVpluqSjPrNgbSZOO97eD901iF58eNAOuwbQIJubal1VHZi1FXjyVb12xcK-l_YuMZZ2YwAShj9jSjeI5pzEbrbZtmRt_9VKpSz5S8frnMqhLy6WaZu3iVx13jL8A/s200/np3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">make the crust outline</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oxhnCodpZsc1HegBJvKFVFcFsS5KTXcWLmAzfZ6F2Ycb7SiLU7IwEyMbRAAyya2PP2pUQP6d8eiQrkFfailjJ0xvu5ZW4ArhhgiGJ3k897Bz8wmBcKpdQSh4p1zLfKo00OSvKjskeiY/s1600/np4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oxhnCodpZsc1HegBJvKFVFcFsS5KTXcWLmAzfZ6F2Ycb7SiLU7IwEyMbRAAyya2PP2pUQP6d8eiQrkFfailjJ0xvu5ZW4ArhhgiGJ3k897Bz8wmBcKpdQSh4p1zLfKo00OSvKjskeiY/s200/np4.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pie crust</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90eUUNClszlJPkDj1AC5vnxU9ROT36URZIjy2sFq72vkCWw5UKTLO4BRbB_P8vjLitUJMF7UTqjsCphJQrDIyk4wy4mCxgi8PsV_xj4ac1XL55DQGzARqPM_C_c8OcPlb6ogrJtZ83mA/s1600/np5.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90eUUNClszlJPkDj1AC5vnxU9ROT36URZIjy2sFq72vkCWw5UKTLO4BRbB_P8vjLitUJMF7UTqjsCphJQrDIyk4wy4mCxgi8PsV_xj4ac1XL55DQGzARqPM_C_c8OcPlb6ogrJtZ83mA/s200/np5.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready to bake puff pastry dough</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-L5JW14ePLN7XJqPkwBpK0wAXRsBUYyn3EFtt1iKKydmQTt4Yeb4XemthRrr1lLAnpLvIm8b-dOBKW4Ln-3R3lyrEkGpxiI5KdYW3t6jWLFN0IlGl8qWwn2i9nbCo6Igk-vdwlCPALo/s1600/np6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-L5JW14ePLN7XJqPkwBpK0wAXRsBUYyn3EFtt1iKKydmQTt4Yeb4XemthRrr1lLAnpLvIm8b-dOBKW4Ln-3R3lyrEkGpxiI5KdYW3t6jWLFN0IlGl8qWwn2i9nbCo6Igk-vdwlCPALo/s200/np6.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The nutella pie..TADAAA!!!</td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
PS: This would be a lovely snacks for kids or even adults. If
you have guests coming, this would make them addicted. ^0^</div>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-4287426052080194022012-03-28T22:41:00.000+07:002012-03-28T22:41:28.219+07:002 minutes QUICK! Chocolate cakeI got flu today.. the laziness kills me.. I got flu and my head spinning. I plan to cook grilled fish for today but I'm not in the mood >_<. Then I start to browse some quick cake recipe... I watch some simple videos then I try to make one and experiment with this recipe. If I have some friends coming after, surely I *instantly* make this one. You can make red velvet, green tea, anything to substitute the cocoa powder and you can add some flavor like almond or vanilla extract just a bit. High fat? Nope! You can use skim milk like I do, diabetic sugar, and any low cholesterol cooking oil (I didn't use olive oil since it's not usually used to bake)- any organic will do too. If you want to moist it up use vinegar just a bit or add more cooking oil or egg to make a fudgy cake. Experience does make things better. If you want to add more of the ingredients, multiply them and don't forget to multiply the baking time on the microwave also (NO need special convection microwave oven! ^0^)<br />
<br />
Ingredients (serve 1/2 mug= 150 mL)<br />
2 tbsp all purpose flour (Segitiga biru in Indonesia)<br />
2 tbsp granulated sugar (gula putih)<br />
1 tbsp unsweetened cocoa powder<br />
1 1/2 tbsp liquid milk<br />
1 1/2 tbsp cooking oil<br />
1 tbsp whisked egg<br />
2 drop vanilla extract or essence if you don't have<br />
Some chocolate chip or chopped nuts if you like even whipped cream for the topping<br />
<br />
How to make:<br />
1. Mixed all ingredients in a microwave resistant mug or baking cup if you have (just fill 3/4 of the mug)<br />
2. Put it in the microwave on 600-750 watt for 2 minutes without any glass lid (the dough will go upp and dowwnn an it all set when the dough doesn't jump anymore)<br />
3. Eat them while it's hot! Enjoy!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo_m9oPxQQLabychSPJ2iko2NxcLBSMRBoizSKr63O2IihSA8FZD5Yxr9t09bzXtLcawugiulEpZignKjkkMao59XIjB4oRw8A98E2hwxq0Wdr-bVfVIc7GYEzHqxYzeVVYrcDd9oHjI/s1600/cake+micro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo_m9oPxQQLabychSPJ2iko2NxcLBSMRBoizSKr63O2IihSA8FZD5Yxr9t09bzXtLcawugiulEpZignKjkkMao59XIjB4oRw8A98E2hwxq0Wdr-bVfVIc7GYEzHqxYzeVVYrcDd9oHjI/s320/cake+micro.jpg" width="320" /></a></div>
I post a picture that failed, beacuse the baking time is too long, so it burned (smell so lousy and can be removed from the mug). Lesson learned! But the second one turned out great! (stick on the mug)<br />
<br />
<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-81547723671431921772012-03-27T21:07:00.000+07:002012-03-27T21:07:52.979+07:00SWISS way GREEN TEA MACARON<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbduFrMmeMl8FxI5JHn1DraIQ0qkKlRtMQRJro-X2lIBw7bhgzJnmGIy8BDCloBxP5A9dj2w2o3q6yCd1AGILVglX6tVIOaSUQ-RJbFok0uTs5SwOhoT_3n1XKpXmq-1MGwv9MIGp0Jzc/s1600/mac+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBB5YgaI-YYQMcT_hBds_lLa4ZCk9xIcLrPL1zQUTqthT6OIVwtzMjxsrD7jUDYn74eMDyg8D2uSMQnqtxAeC6coZ9ZEdCVv3DAzbamOiJFA6Oc3FrVo8R-oaPtt1_kbUR_GIQElwbxw/s1600/mac+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzzY4rH0Cay7Pyo4r_fmY1fibE7aCe9T-QyPyq2hXhywdAUPq6WFiRQyIhenRUOXJKFtTQ_taCYn9rkNX2Q49TNi16fPfyeGUuLcv6wl3r4htxcN7auIOAMnKfOf5kOSfvwFCZPRGtTI/s1600/mac+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzzY4rH0Cay7Pyo4r_fmY1fibE7aCe9T-QyPyq2hXhywdAUPq6WFiRQyIhenRUOXJKFtTQ_taCYn9rkNX2Q49TNi16fPfyeGUuLcv6wl3r4htxcN7auIOAMnKfOf5kOSfvwFCZPRGtTI/s320/mac+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Compare the cracked and great result</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal">
Yep! Challenging, for sure! But I think I’m quite lucky with
this one today because I successfully made 40% from my mixture ^0^. I like to eat macaron because it’s shape,
color and It’s prestigious. I dream to eat one in Paris (Laduree…if you know).
They say it’s the best macaron ever! Since knowing about macaron, I tried some
at Bakerzin, Manon, TWG and some shops at Jakarta and Singapore. Sweet dessert it is, icing sugar and almond
powder is the main ingredients. What’s best is, it takes time to make from the
preparation until waiting for the mac to shaped nice. I already scheduled
myself to follow mac class in the end of April (addicted). Lot’s of my friends
or sibling made mac also, so I see them bake one, so I search for any recipe
that doesn’t require me to have standing
mixer and thermometer to check the sugar heating degree (it called Swiss way,
not Italian mac or Parisian). Nonetheless, my electric oven has it’s own
temperature mood ( I should turn it on and off to set the exact temperature).
Mr.C says mine is good, chewy like the one they sell but *aaaargh* it ‘s too
sweet (no mac that’s not sweet, dear). Be careful for the mac making
temptation..be patient.. follow the instructions… measure the ingredients right
and the mac will be goodly done!</div>
<div class="MsoNormal">
Ingredients: (about 15 mac)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
A.<span style="font: 7pt "Times New Roman";">
</span>50 g shifted raw almond powder</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.5in;">
50 g sifted icing sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
3 tsp green tea powder (don’t use to
much or the mac won’t rise)</div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
B.<span style="font: 7pt "Times New Roman";">
</span>50 g kastor sugar (use this kind of sugar
because it melts quickly)</div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
80 g egg white (no albumin- shaped like white hair; oil or
water on the bowl is restricted)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Filling: 50 g white chocolate</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
25 g heavy whip cream (not liquid, so whip
it first in high speed)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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How to make:</div>
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1.<span style="font: 7pt "Times New Roman";">
</span>Mixed A in a bowl</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbduFrMmeMl8FxI5JHn1DraIQ0qkKlRtMQRJro-X2lIBw7bhgzJnmGIy8BDCloBxP5A9dj2w2o3q6yCd1AGILVglX6tVIOaSUQ-RJbFok0uTs5SwOhoT_3n1XKpXmq-1MGwv9MIGp0Jzc/s1600/mac+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbduFrMmeMl8FxI5JHn1DraIQ0qkKlRtMQRJro-X2lIBw7bhgzJnmGIy8BDCloBxP5A9dj2w2o3q6yCd1AGILVglX6tVIOaSUQ-RJbFok0uTs5SwOhoT_3n1XKpXmq-1MGwv9MIGp0Jzc/s320/mac+1.jpg" width="320" /></a> </div>
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2.<span style="font: 7pt "Times New Roman";">
</span>Mixed B in a heat resistant bowl above the boil
pan filled with water in a small heat, whisk until the sugar melts but do not
let the egg white cooked. Then continue to mixed in high speed with hand mixer
until the consistency soft (soft peak) and white colored. TIPS: under or over
mixed will make the mac stick on your baking sheet.</div>
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3.<span style="font: 7pt "Times New Roman";">
</span>Mixed A and B then fold (not mixed) until the
consistency is like magma.</div>
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4.<span style="font: 7pt "Times New Roman";">
</span>Put the mixture in a pipping bag and cut the
edge and make any size you want for the mac</div>
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5.<span style="font: 7pt "Times New Roman";">
</span>Give the mac dough 2 cm separately and rest the
mac dough about 15 minutes (IMPORTANT to wait so the mac will have their legs)</div>
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6.<span style="font: 7pt "Times New Roman";">
</span>Meanwhile, preheat the oven (use lower element
and put the mac as far from the element as you can-my own experience) for 150
degree Celcius for 10 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBB5YgaI-YYQMcT_hBds_lLa4ZCk9xIcLrPL1zQUTqthT6OIVwtzMjxsrD7jUDYn74eMDyg8D2uSMQnqtxAeC6coZ9ZEdCVv3DAzbamOiJFA6Oc3FrVo8R-oaPtt1_kbUR_GIQElwbxw/s1600/mac+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBB5YgaI-YYQMcT_hBds_lLa4ZCk9xIcLrPL1zQUTqthT6OIVwtzMjxsrD7jUDYn74eMDyg8D2uSMQnqtxAeC6coZ9ZEdCVv3DAzbamOiJFA6Oc3FrVo8R-oaPtt1_kbUR_GIQElwbxw/s320/mac+2.jpg" width="320" /></a> </div>
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7.<span style="font: 7pt "Times New Roman";">
</span>Put the baking sheet and bake until the mac leg
appear about 7-10 minutes </div>
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8.<span style="font: 7pt "Times New Roman";">
</span>Check the leg, if it’s not even then turn the
baking tray and the mac base should be flat, not sticky to the baking sheet (I
choose silicone paper, it’s better and reusable)</div>
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9.<span style="font: 7pt "Times New Roman";">
</span>Let the mac cold in room temperature and let’s
make the filling</div>
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10.<span style="font: 7pt "Times New Roman";">
</span>Melt the white chocolate and fold it with the
heavy whip. Cool it off and put them in the fridge and mix with hand mixer
before applied to the mac.</div>
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11.<span style="font: 7pt "Times New Roman";">
</span>Fill one side of the mac and put another mac so
it looks like burger. Enjoy!</div>
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<br /></div>
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NB: Don't overheat the mac or it will crack! And the best time to cook mac is at noon without rain (humidity ruins my mac)</div>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-83850843403936594502012-03-25T21:57:00.003+07:002012-03-25T21:57:27.844+07:00Finaly: Red velvet Moist CupcakeWell.. well.. my BFF, Evelin and friends at my FB and Twitter request this recipe. Yes! RVC is on fire nowadays at any cafe or restaurant. I wonder why why..why. I never truly love eating cake before except ice cream cake or most of the cake consist of chocolate. But, I ordered one from my church friend then I loved it! because the cake she made was moist and not too spongy. I tried and searched for some recipes and inspired by two baking chef: joyofbaking.com and foodwishes.com, then as usual I modified some of them.<br />
You better be ready to buy cups and food scale to measure the ingreadients. Cake or any other desserts need to be exact in measure, specially for beginners like me. :)<br />So sorry I forgot to took the making pictures but I hope this recipe helps. Enjoy!<br />
<br />
Moist red velvet cupcake (serve 12 small cup)<br />
<br />
Ingredients:<br />
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<span class="value">1 1/4 cups (125 grams) sifted all purpose flour (SIFTED!
You don't want any lumps, right?)</span> <br />
<div class="ingredient">
<span class="value">1/4 tsp baking powder </span></div>
<div class="ingredient">
<span class="value">1/4 tsp salt (small granulated)</span></div>
<div class="ingredient">
<span class="value">1 tbps cocoa powder</span></div>
<div class="ingredient">
<span class="value">1/4 cup (57 grams) unsalted / salted </span><span class="bod">butter at room temperature</span></div>
<div class="ingredient">
<span class="value">3/4 cups (150 grams) granulated white
sugar (gula pasir biasa)</span></div>
1 large egg ( I read once, use an egg with a big yolk to make cake)<br />
<div class="ingredient">
<span class="value">1/2 teaspoon vanilla extract (or essence,
if you don't have)</span></div>
<span class="value">1/2 cup buttermilk (adjust your sel and compare 1
tbsp distilled vinegar by 240mL milk, let it about 5-10 minutes)</span><br />
<div class="ingredient">
<span class="value">1 tablespoon liquid red food coloring </span></div>
<div class="ingredient">
<span class="value">1/2 teaspoon white distilled vinegar (if
you don't have any, use usual vinegar- I tried it before)</span></div>
<div class="ingredient">
<span class="value">1/2 teaspoon baking soda</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Cream cheese frosting:</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I tried to mixed some with whipped cream but it turned out bad, twice!</span></div>
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By the help of my sis-in-law (FB: dailycious), we didn't use any whipped cream (don't have the photo, I don't know where it gone in my file), instead we use:</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
200 g sifted icing sugar</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
200 g cream cheese</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
100 g butter</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
NB: You can modified the sweetness by reducing the amount of icing sugar.</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
How to make: </div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
1. Put the sifted flour in a bowl then add the sifted cocoa powder and baking powder and salt then stir it well</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
2. Put the butter in another bowl and mix it with hand or standing mixer until soft. Then add the sugar, egg, vanilla extract and mix until soft.</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
3. Mixed in a glass: the buttermilk and food coloring (BE CAREFUL of the stain)</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
4. Put one third of number 1 in number 2 the turn on the mixer into slow until medium speed, then add the number 3 about half of it; continue to put the number 1 then 3 until it finished.</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
5. Mix the vinegar and baking soda until they bubbled then insert it into number 4.</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
6. Put the dough with spoon/ ice cream scoop to the cupcake paper and bake them about 18-20 minutes on 180 degree Celcius. Try to pin a toothpick to make sure the cake is cooked well.</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
7. While waiting the cake to cool, we make the topping by beating the cream cheese with mixer until soft then add the butter, and the last is icing sugar (low speed, please or the icing sugar will burst out and make you look like snowman hehehe)</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
8. Put the topping / frosting in a pipping bag or just spread the frosting with spatula or spoon.</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
9. You can add as many topping again after frosting, like the crushed RVC (sacrificed one maybe) and spread them evenly by small piece to make it look nice).</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
NB: Vinegar? Yup! To moist the cake.. not like any other dry cake. This is the secret ingredient :)</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_L_p6_P_RLMMtZQkVQAey8UpCDp2GGrZBuBXybVprT5K9zJ1rkU2OmTBU-c1sWx4mvtDUQEwaGLjAsqnnT03m8mWRpKEQqDCISGeacxFBro0UhNK3OZKE4cmkOgQ4kmk7ekMStHl2uqw/s1600/418434_10150667068658130_651393129_9043466_1215216479_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_L_p6_P_RLMMtZQkVQAey8UpCDp2GGrZBuBXybVprT5K9zJ1rkU2OmTBU-c1sWx4mvtDUQEwaGLjAsqnnT03m8mWRpKEQqDCISGeacxFBro0UhNK3OZKE4cmkOgQ4kmk7ekMStHl2uqw/s320/418434_10150667068658130_651393129_9043466_1215216479_n.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd trial-Up: before; below: after</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtc8mFs4ZthZKoqRvJe-qkv6GuO1itncYKcXH3YIAs9i8YCPAbkq5LTl_nFvUgnSerHN6nRf7CKfhybm_v0BWBZpJAPTW5zg264w2oIMnKmJleesZkghkEGlFGpOGxsjDDkRPomkI_cI8/s1600/395200_10150573903506915_586056914_9113764_807747570_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtc8mFs4ZthZKoqRvJe-qkv6GuO1itncYKcXH3YIAs9i8YCPAbkq5LTl_nFvUgnSerHN6nRf7CKfhybm_v0BWBZpJAPTW5zg264w2oIMnKmJleesZkghkEGlFGpOGxsjDDkRPomkI_cI8/s320/395200_10150573903506915_586056914_9113764_807747570_n.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1st trial low fat 4 Eveline by me</td></tr>
</tbody></table>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-58350533884478695212012-03-21T21:00:00.003+07:002012-03-21T21:00:54.591+07:00Quick Crunchy Oat Beef<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
Wuhu!!! Excited to make this recipe. It’s beef, crispy and
oat (something to make me feel healthier. Hahaha).<span style="mso-spacerun: yes;"> </span>I use two types of beef: sukiyaki beef and tenderloin
(less fat) that I sliced into thin when it’s still frozen. Cut it into 1-1.5 mm
thick with a sharp big knife (be careful <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>).</div>
<div class="MsoNormal">
I like “crispy rendang” it’s known for Indonesian food come
from Padang province. We like them spicy, but not my parents and so does
everyone, so I make this recipe with just a little bit red chili (fresh, not
powdered). Usually it’s kinda oily, but to maintain the oil fat, I didn’t use
the oil to cook the oatmeal or put it to be sauce for the beef. Some of you,
might come from other country and this maybe the recipe that you can try. It’s
easy and from now on I’ll try to make picture from step to step, hoping to be
helpful<span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span>.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This recipe serve 2 person and time to make is about an hour including the marinate process.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Ingredients:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
250 g thin
slice beef (sirloin or sukiyaki or other kin of meat is OK)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Frying oil
(full the half of the pan)</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Marinating sauce:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp sesame
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/8 tsp
pepper ( preferably not grounded black pepper)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tbsp corn
flour (maizena)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tbsp flour
(all purpose)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 tbsp water</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
For the
topping:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Frying oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg
(whisk)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 tbsp small
garlic (minced)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tbsp red
chili (minced; I don’t use the seed because it’s kinda hot)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 tbsp oat (crushed)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
How to cook:</div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Marinate the beef for minimum half an hour with
the marinating sauce</div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzCbv9l8HfackVAAZtPvOUAsy8HhEG2YyqIsUqqdaNdfBsRdVyAnaTvZtdN4PPmd0uoQZNy6TdodRmmcXEU6r0DJQTwpdeVhLR90rb5tCZZVvelLYjTnpypn75sJ5E3Nn-vyAYZuYQqs/s1600/IMG-20120321-00066.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzCbv9l8HfackVAAZtPvOUAsy8HhEG2YyqIsUqqdaNdfBsRdVyAnaTvZtdN4PPmd0uoQZNy6TdodRmmcXEU6r0DJQTwpdeVhLR90rb5tCZZVvelLYjTnpypn75sJ5E3Nn-vyAYZuYQqs/s200/IMG-20120321-00066.jpg" width="200" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Heat the pan and frying oil and put the beef one
by one at a time and fry until crisp then strain the beef</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6-zjLp37U2XkV_R0oMkYqCG-SBCE2iAfMmpH1CmaQRlt-AOC6K9u-9N_uNztoBYXQ4_YM3r9rhPmV7jAOs7STkkOpfXJ3lJn4QJsT6Jdau4gL2XZNdr69gOubqoglo36QuSxil-xKXg/s1600/IMG-20120321-00067.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6-zjLp37U2XkV_R0oMkYqCG-SBCE2iAfMmpH1CmaQRlt-AOC6K9u-9N_uNztoBYXQ4_YM3r9rhPmV7jAOs7STkkOpfXJ3lJn4QJsT6Jdau4gL2XZNdr69gOubqoglo36QuSxil-xKXg/s200/IMG-20120321-00067.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiX22MWUZpVFrd-cZJub4z-SxTRgci_qOHWD24vJDSF4hrXlXHd8KZpIi5OiOstn3Z77T1RF2xUX6vGCkLG2Sx9oOPYfqNBzwwNngyNuVMTafM7uI-A9Q3RK8Ss6SmGSjUPlARnbQOhiM/s1600/IMG-20120321-00068.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiX22MWUZpVFrd-cZJub4z-SxTRgci_qOHWD24vJDSF4hrXlXHd8KZpIi5OiOstn3Z77T1RF2xUX6vGCkLG2Sx9oOPYfqNBzwwNngyNuVMTafM7uI-A9Q3RK8Ss6SmGSjUPlARnbQOhiM/s200/IMG-20120321-00068.jpg" width="200" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Use the oil again to fry the egg (put it slowly
and whisk it so it make small parts to be a great topping and even), garlic,
and chili. Fry them until crisp and strain.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Without oil, put the oat in the pan and cook
until the flavor comes out, then put inside the fried beef and topping. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQovsmPgS-g8mS5J8iISvHN4DHhJmyIWwdZPkFYAzF3Lk-8Jf-WFk81J11LVq1O-buRPeLZuLG2SK6ge7Ga3_D7ZRyrIMzkTeTTwc1qzhxUA0sAyGKYI8FAFIuOvH4MKLLkWSlXKHBn-M/s1600/IMG-20120321-00069.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQovsmPgS-g8mS5J8iISvHN4DHhJmyIWwdZPkFYAzF3Lk-8Jf-WFk81J11LVq1O-buRPeLZuLG2SK6ge7Ga3_D7ZRyrIMzkTeTTwc1qzhxUA0sAyGKYI8FAFIuOvH4MKLLkWSlXKHBn-M/s200/IMG-20120321-00069.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgu1MOSiTNaxynA7hU1v1lVYUmkmZTYQTEp4JU_k1S_f1_y-OiXbvlnqk4wnrED1oIscMXXhyphenhyphenKNgStxTOH7ZjAzmIdoiu9BMr_NLVAMaJ6MgFRCysJ9zRP2eEgErcYAppJvaL4CfGmXo/s1600/IMG-20120321-00071.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgu1MOSiTNaxynA7hU1v1lVYUmkmZTYQTEp4JU_k1S_f1_y-OiXbvlnqk4wnrED1oIscMXXhyphenhyphenKNgStxTOH7ZjAzmIdoiu9BMr_NLVAMaJ6MgFRCysJ9zRP2eEgErcYAppJvaL4CfGmXo/s200/IMG-20120321-00071.jpg" width="200" /></a></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Enjoy!</div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8GdLKF7o33A-Qgus8az2t0BvsoYs220q2ZIXYwgfpPP1OyNmIk1tMysTbzD8e1hcThtjtPqR2sWOCpU7uX9zEz-arDl8qvmq6j4pU5jB2MUmI9E-pcsqb_JvrtwCqFUNAug5q6gQp40/s1600/IMG-20120321-00074.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8GdLKF7o33A-Qgus8az2t0BvsoYs220q2ZIXYwgfpPP1OyNmIk1tMysTbzD8e1hcThtjtPqR2sWOCpU7uX9zEz-arDl8qvmq6j4pU5jB2MUmI9E-pcsqb_JvrtwCqFUNAug5q6gQp40/s200/IMG-20120321-00074.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDuCJrPmr3vpDIufr_rvNytpT_lYdcVGt_DtaKn14wEbofs8hwf63b5Wuitkw_s4m7ghPnOGHwVvyDczvcaxbJ5Vgdi-1ZlQHaK6mXFJyXAmTx1ZaiYbB8ipCHXuHL9EMQtXr3Uq9pQ4/s1600/IMG-20120321-00078.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDuCJrPmr3vpDIufr_rvNytpT_lYdcVGt_DtaKn14wEbofs8hwf63b5Wuitkw_s4m7ghPnOGHwVvyDczvcaxbJ5Vgdi-1ZlQHaK6mXFJyXAmTx1ZaiYbB8ipCHXuHL9EMQtXr3Uq9pQ4/s200/IMG-20120321-00078.jpg" width="200" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
NB: Use
chili sauce or tomato sauce if you like or even cayenne pepper to make it taste
hotter.</div>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-19424395505831825872012-03-20T22:42:00.002+07:002012-03-20T22:43:02.255+07:00Recipe: Simple Fried Chicken with PeanutsHey, guys! Just want to say thanks for those who viewed this blog. 101 hit already! And the fave one is the Non baked cheesecake recipe. Yaayy! Anyone tried it? Gimme some comment if you wanna ask somethings. We'll learn each other :)<br />
I'm managing my "market day" now since I have to cook for weekdays and sometimes on weekend. So me and Mr. C decided what we want to eat then make some lists what to buy at Saturday or Sunday before we start to cook. My Mom in law was so nice that she bought us some chicken or beef, even fresh fish from the traditional market. So does my Mom who bought some meat and bread for breakfast. Haha *heaven*<br />
So as possible as I can, I try to share my-made-meal with them. Hopefuly they love it ^_^. Both of them are superb chefs.<br />
I'm trying to take pictures from the beginning -process- and results of my-made-meals.<br />
Also if possible in the future to add the total expenses and calories. Anyone helping me with the calorie counter?<br />
<br />
Well, done talking now. Here goes the recipe for today dinner: Simple fried chicken with peanuts<br />
I see this recipe on a local cookbook then I modified it.<br />
Ingredients: (serve 2)<br />
2 cup of peanuts (I'm using usual peanuts, you can use almond or cashew)<br />
Maizena flour (corn flour)<br />
2 chicken breast (each probably 250g) <br />
1 egg<br />
1 tsp granulated sugar<br />
1 tbsp soy sauce<br />
1/4 tsp salt<br />
3 tbsp rice whine (arak masak)<br />
1/4 tsp gohyong powder (available anywhere in Jakarta)<br />
<br />
Frying oil (a lot)<br />
Cucumber or salad for side dish<br />
Chilli sauce if you like<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tXODUZmlBwc296v4Wa7bv0F6k11LZmF1rtzDeGz4A3d5vJ6T0wB7VOq9StcFKdbi7gDJ3pJtb2n_1zn9n-hoXWdRWuN97L3uGYYVdqT8_5WvPERUJGdCcmVps_7Dow-VNCxv5YY4FuE/s1600/IMG-20120320-00039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tXODUZmlBwc296v4Wa7bv0F6k11LZmF1rtzDeGz4A3d5vJ6T0wB7VOq9StcFKdbi7gDJ3pJtb2n_1zn9n-hoXWdRWuN97L3uGYYVdqT8_5WvPERUJGdCcmVps_7Dow-VNCxv5YY4FuE/s200/IMG-20120320-00039.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The picnic pack</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayePJvO9ir_inb0tYyEL3rxo2p42QU9sNj1-Bq_W09jztZGWHhZMC6YarkqKJSQTq7aNr7fsqCp25l8mbyQ1d4X9T48PKIEbds0OCAd406S1eBmMu6bh3Nh4ipn3KgAkK3SjMeHBU_6Y/s1600/IMG-20120320-00041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayePJvO9ir_inb0tYyEL3rxo2p42QU9sNj1-Bq_W09jztZGWHhZMC6YarkqKJSQTq7aNr7fsqCp25l8mbyQ1d4X9T48PKIEbds0OCAd406S1eBmMu6bh3Nh4ipn3KgAkK3SjMeHBU_6Y/s200/IMG-20120320-00041.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zoomin the chicken</td></tr>
</tbody></table>
How to:<br />
1. Cut half the chicken breast to make a heart shape look-alike (clean the meat first)<br />
2. Mixed soy sauce, sugar, salt, gohyong powder, rice wine and egg in a plate. Marinate the chicken breat in there for about 1-2 hour.<br />
3. Put the marinated chicken breast one by one on the peanut (already crust but not too small so the peanuts still has it's texture) then into the maizena flour<br />
4. Prepare frying oil in a hot pan and make sure the chicken will drown on the oil., then put the chicken and fry that until golden brown<br />
5. Drain the oil in the stainer until dry then serve it like chicken steak or cut into pieces like katsu or smaller, whatever you like<br />
6. Enjoy it with side dishes ( I gotta hurry to prepare them, so I use cucumbers) and white rice. Eat while it's hot.<br />
<br />
Tips: You can add chilli sauce or chilli powder and pepper to make it taste like Taiwanese snacks.From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-22483399044619330712012-03-19T22:04:00.000+07:002012-03-19T22:04:05.142+07:002 days full tummyWell..Well...<br />
I didn't make any food or desserts for last weekend because I got dentistry seminars at Merlynn Park Hotel, Central Jakarta, that made me stay awake until 12am .. So I took some photos from my 2 days tummy journey...<br />
I got big dinner at Hanamasa on the 1st night *all u can eat* that all of you know for it's sukiyaki and shabu-shabu. It's my friend birthday *thanks Renny* hahaha. Before that I had 1 breakfast at home (as usual Froot loops and skim milk) then arrived at the hotel to attend the seminar.. having snack at 9 am then lunch (aaaa not full because too many people there) , then having snack again at 2 pm, I skipped the dinner at the hotel *Hanamasa is the chosen 1*. The second day, I have a buffet breakfast *yeayy! * and it has lotsa Indian menus...errr... Then another snack at 10 am, continued with lunch at 12pm and snack *again* at about 4 pm. Wait.. the dinner that night is at Katsusei *yumm yumm* and it's free cause it's my mother in law birthday! Lucky us! But those 2 days make me afraid to get on the weight scale ;).<br />
Here's the details:<br />
1. The 1st day lunch<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtJsss6UpDs-1uY7sH1QGF0cysi8BUw8T3D9mKajF2I72cH2qDU6OiVxXWGX5N7xxwIN2PfjuifvFoB9tOoxlRx7fORGeB7JYkuESGkXVI9hPb4okYfgJI-VXK75sV2pA-43QUEOH4uk/s1600/IMG-20120317-00011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtJsss6UpDs-1uY7sH1QGF0cysi8BUw8T3D9mKajF2I72cH2qDU6OiVxXWGX5N7xxwIN2PfjuifvFoB9tOoxlRx7fORGeB7JYkuESGkXVI9hPb4okYfgJI-VXK75sV2pA-43QUEOH4uk/s200/IMG-20120317-00011.jpg" width="200" /></a><br />
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White rice, shrimp chips, chilli,fried fish, "sawi" and a slice of beef...<br />
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The Bogor soup is the nicest one at that lunch ^0^<br />
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2. The 1st day snacks<br />
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Chocolate croissant and macaroni skotel<br />
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3. The 1st day dinner (plus a pretzel at nite and a slice of chocolate cake)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuam4fnJKlRGYvVehxVTldUbMQRhi5zSYbsF9GR3-gPZKNDBh0qE1cXAduI2TdPW5jTbZUROX1-On5ALzKOU3cBynaFikIPKdjao3vAET0k1Dndu7bIk_Zye3hXMlZvTViwnlegxOhtfY/s1600/IMG-20120317-00017.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuam4fnJKlRGYvVehxVTldUbMQRhi5zSYbsF9GR3-gPZKNDBh0qE1cXAduI2TdPW5jTbZUROX1-On5ALzKOU3cBynaFikIPKdjao3vAET0k1Dndu7bIk_Zye3hXMlZvTViwnlegxOhtfY/s200/IMG-20120317-00017.jpg" width="200" /></a><br />
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Slices of beef and sausaged with salad.. Lalalala<br />
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Supper time with my seminar friends.. Aunite Annie's famous cinnamon pretzel<br />
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Yakitori and grilled beef ribs<br />
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4. The 2nd day breakfast<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNb7M2LhU_36tweQU_r7iP3mbFzi6qRqzXlcgVdwxxOeG5WXGsQvwEcUFt9KK4TL-MYrm-7ds7VNVrINLscKS2BcLbT4w0x9-JwryofPm6FbErgereLanDXibc7nP4SP4xrVN0TGa5iM/s1600/IMG-20120318-00021.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNb7M2LhU_36tweQU_r7iP3mbFzi6qRqzXlcgVdwxxOeG5WXGsQvwEcUFt9KK4TL-MYrm-7ds7VNVrINLscKS2BcLbT4w0x9-JwryofPm6FbErgereLanDXibc7nP4SP4xrVN0TGa5iM/s200/IMG-20120318-00021.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUm4MZuUZjRjsISJ5XetY-OdWZHGfSTe7HYkDZSjDY7uDebvs7b9dvM_DwQI6Bunu5lfR3l4E01GgkVeW-QsplJ4Oe8nf3TjHPob6RHiLQR176jv7MYq1HooqsrEux0Hl_s11iE4sWwk/s1600/IMG-20120318-00020.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUm4MZuUZjRjsISJ5XetY-OdWZHGfSTe7HYkDZSjDY7uDebvs7b9dvM_DwQI6Bunu5lfR3l4E01GgkVeW-QsplJ4Oe8nf3TjHPob6RHiLQR176jv7MYq1HooqsrEux0Hl_s11iE4sWwk/s200/IMG-20120318-00020.jpg" width="200" /></a><br />
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Gado2 *noo noo*, omelete and carrot cake<br />
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Baked beans, fried rice, veggie lasagna *no flavor* , mashed potato *no taste*, risoles *but turn to be fried Indian peanut butter bread*-weird-, and not to eat-able lamb sausage<br />
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My fave coco crunch cereal and buttered wheat bread<br />
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5. The 2ndy day lunch<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBSOIZTHI-ZR_uFnYuINzC5gqztTQOQocFR0SjCcRt64rB_E1bv-xZ1FUKVeBWQV_Gt0lgur30TnvblvjtMGNJ-UjKTIKtLM5LohICboE3OJmVfTyDdF1YFasbMNGLf8ESgIpBY-uRaI/s1600/IMG-20120318-00026.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBSOIZTHI-ZR_uFnYuINzC5gqztTQOQocFR0SjCcRt64rB_E1bv-xZ1FUKVeBWQV_Gt0lgur30TnvblvjtMGNJ-UjKTIKtLM5LohICboE3OJmVfTyDdF1YFasbMNGLf8ESgIpBY-uRaI/s200/IMG-20120318-00026.jpg" width="200" /></a><br />
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Rice, a slice of gurami pesmol, slice of chicken breast, and veggies *I didn't finish it cause it's too salty*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaKkG01dVbss1mnPOD1fQwpnVXFcTUKadetpbB5-2Q3hku6Goj9BK7QkcRiBh2t4v7mELsXkI0SI0r2ojDX2FNbbNCXXIGJEfLnHyWnVzX1cluu4wCPpGTDr83JEXoPKkXXjC29RImJg/s1600/IMG-20120318-00027.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaKkG01dVbss1mnPOD1fQwpnVXFcTUKadetpbB5-2Q3hku6Goj9BK7QkcRiBh2t4v7mELsXkI0SI0r2ojDX2FNbbNCXXIGJEfLnHyWnVzX1cluu4wCPpGTDr83JEXoPKkXXjC29RImJg/s200/IMG-20120318-00027.jpg" width="200" /></a><br />
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The best is: Soto <b>B</b>etawi! maybe they're soup specialist banquet hotel<br />
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6. The 2nd day snacks <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbkGYP0zhkxgCOJoaHHP4CvQt9H7vh-pmy6C7525qi1VyLr0QJRkIaONicynO5qdW-HT1SoeNJIKDKpAodiNzU55u6jSDmHARf3r2Ty40WWp1pATX6GBhNQI20DQMM2nH3AhwqY2RElU/s1600/IMG-20120318-00030.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbkGYP0zhkxgCOJoaHHP4CvQt9H7vh-pmy6C7525qi1VyLr0QJRkIaONicynO5qdW-HT1SoeNJIKDKpAodiNzU55u6jSDmHARf3r2Ty40WWp1pATX6GBhNQI20DQMM2nH3AhwqY2RElU/s200/IMG-20120318-00030.jpg" width="200" /></a></div>
The cheetos and some tiramisu, eclair, strawberry mouse, and fresh strawberries for 4 of us... <br />
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7. The 2nd day dinner (of course with ice cream cake)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN4oQwwehj8afBE36DwydBFSRkQa4QcRD3K5aaxmOPsnJ2zXAJ909PEb-WCMzirqrlBEAbU6YNaEHl6PshY5s7JfMVquranJadCmS7k3mfpUG4EkT1nRFCBQ0UhaAw80NXXfYB9362Bk/s1600/IMG_0138.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN4oQwwehj8afBE36DwydBFSRkQa4QcRD3K5aaxmOPsnJ2zXAJ909PEb-WCMzirqrlBEAbU6YNaEHl6PshY5s7JfMVquranJadCmS7k3mfpUG4EkT1nRFCBQ0UhaAw80NXXfYB9362Bk/s200/IMG_0138.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pork mixed set menu</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-g9MJ3cjHqhJMdF7eMj7Y9dSWXK0JAWX3ZaoOjXCnFgmxvipKAbuOfKC_qmh13ESSuXmcwYErRnwJWUS8GVSdrJ8A6D0A1DYw0P6AlHlFmtmZLR4yH1HzvGon5oXqsaHGXZX3H3qAThA/s1600/IMG_0208.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-g9MJ3cjHqhJMdF7eMj7Y9dSWXK0JAWX3ZaoOjXCnFgmxvipKAbuOfKC_qmh13ESSuXmcwYErRnwJWUS8GVSdrJ8A6D0A1DYw0P6AlHlFmtmZLR4yH1HzvGon5oXqsaHGXZX3H3qAThA/s200/IMG_0208.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fat reducer tea after meal</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1ytWMTh9HAnvIZyLZz5J2U7YPpLZM8YiPlb-wqV2NCgF5MEpxu_llpSvm79MS08SCX_xvich87C0QIU9B8PLftuUf4osVr2SNaTE5ji-Cw__BAbL9KEsHWUnDdb6xkjPDcHtm0D4ysc/s1600/IMG_0195.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1ytWMTh9HAnvIZyLZz5J2U7YPpLZM8YiPlb-wqV2NCgF5MEpxu_llpSvm79MS08SCX_xvich87C0QIU9B8PLftuUf4osVr2SNaTE5ji-Cw__BAbL9KEsHWUnDdb6xkjPDcHtm0D4ysc/s200/IMG_0195.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">haagen-Daz ice cream cake (choco n stawberry)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkH6SwgvpfrdZOMqa51sc-jVpg9ZYpGW0kntnPr65xogLOx6DxbrJS72DGag24Zhra2kpdGur41jOoP7TMA1HiSht6QfZNijZ2b3ie78N8UVV5ZbmFBR_cwa4BcZWe1CLbc70C07aWrzg/s1600/IMG_0121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkH6SwgvpfrdZOMqa51sc-jVpg9ZYpGW0kntnPr65xogLOx6DxbrJS72DGag24Zhra2kpdGur41jOoP7TMA1HiSht6QfZNijZ2b3ie78N8UVV5ZbmFBR_cwa4BcZWe1CLbc70C07aWrzg/s200/IMG_0121.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">salty sour and peanut sauce</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBQy3h996EpJQ7lJCiveJckwLM-xAATtzZFPTZvXQEKiNNPlw8RHVVBJaZENTuB4Y14TL91lHQIOHibinIxuRKxU-zUZMODHGiaYJd6xaKWzwU_k70Sq2Ewjf4xJ71pAl7YtVc31iBas/s1600/IMG_0132.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBQy3h996EpJQ7lJCiveJckwLM-xAATtzZFPTZvXQEKiNNPlw8RHVVBJaZENTuB4Y14TL91lHQIOHibinIxuRKxU-zUZMODHGiaYJd6xaKWzwU_k70Sq2Ewjf4xJ71pAl7YtVc31iBas/s200/IMG_0132.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sesame seeds </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IC938kK6rfICKMmVi7bLjxBBNEd6pstxAwF8DsrxgFsMCF7IeIrCWkpAnQ1YliL9O3wu5kbawqPfN5ks2Akh7dlyJchlf1yRyGMJ4Gjxigd3wedlz2mSnSKrB8KnyJDOexmv__zVfmU/s1600/IMG_0129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IC938kK6rfICKMmVi7bLjxBBNEd6pstxAwF8DsrxgFsMCF7IeIrCWkpAnQ1YliL9O3wu5kbawqPfN5ks2Akh7dlyJchlf1yRyGMJ4Gjxigd3wedlz2mSnSKrB8KnyJDOexmv__zVfmU/s200/IMG_0129.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agedashi tofu</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Now.. how's my foods? make all of you drollll? Please leave some comments! Thanks, XOXOFrom US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-55774549396062156022012-03-16T16:12:00.002+07:002012-03-20T22:43:32.698+07:00The NON Baked Cheese cake recipeNon baked? yep! because I didn't have any good oven at home, I choose this recipe to be my 1st REAL cake attempt. Simple and yummy! My BFF already try that and hopefully those tummy are hunger for some more! LOL ^0^.<br />
I got this simple recipe from joyofbaking.com (lots of other websie too but I love her neat cooking way), and I kinda modified this myself. First time making this recipe I use brownies pan (aliminium in Indonesia) then I failed because I forgot to whipped the liquid cream in the right consistency.. it goes to my maids tummy hohoho.<br />
Second trial *I made this for my BFF gathering at Mrs.Julia apartment. Thank God the cheese cake fell so right. Don't be afraid about calories because great dessert need fats and sugar. You won't eat this kind of indulgence every time right?<br />
<br />
The pan you can choose: the metal pie-pan with the base that can be removed with 22cm diameter with this recipe or use single pudding cup don't have to bother to cut and being dirty or worried that your cream cheese isn't hard enough. *my secret* haha<br />
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Let's get started with the ingredients:<br />
Cracker crust :<br />
100 g digestive biscuits (banyak di toko buah atau supermarket) or any wheat biscuit<br />
30g granulated sugar (gula pasir putih)<br />
85 g butter (preferably unsalted), melted<br />
<br />
Filling:<br />
227 g cream cheese at room temperature<br />
50 g granulated white sugar<br />
1 tsp vanilla extract or essence if you don't have one<br />
240mL heavy whip cream ( 35-40% fat)<br />
<br />
Topping:<br />
Anything.. usually I use dark cherry canned or fresh strawberries..Yummy!<br />
<br />
<br />
<br />
<br />
<br />
How to make:<br />
1. Crust the crackers with spoon or anything to crumb, food processor or beat them with rolling pin in the plastic bag<br />
2. Mixed together the crumb, melted butter, and granulated sugar until they feel sticky but not melted-texture-like. We just need them to be moist<br />
3. Put the crust evenly in the pie-pan or pudding cup and press evenly then put in the FREEZER while preparing the filling<br />
4. Put in the mixer : cream cheese until it's soft, white sugar and then vanilla essence until smooth and even.<br />
5. On separated bowl (I love to make this separately from the cream cheese so i can fold both of them after this) whisk the whip either with hand mixer or standing mixer with high speed.<br />
6. After the whip cream textured is like cotton (it won't drop down from the mixing bowl if you flip them down), put it inside the cream cheese dough and FOLD it (so it won't be too liquid-textured)<br />
7. Put the whip and cream cheese dough inside the pan/ cup then freeze them overnight.<br />
8. Push the base of the pan pie and cut the cheesecake as desired (if you use a pan pie) , add the toppings and eat them cold. Enjoy!<br />
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<br />From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-39106451175530442692012-03-16T00:50:00.000+07:002012-03-16T00:50:00.009+07:00Few First AttemptOur 1st attempt beside pies and cakes is... Beef Katsu Don!<br />
Thanks to my seniors in University, Cici T and cici N *read this blog lahh!* hahaha<br />
They suggested me to see youtube : cooking with dog...<br />
At 1st I feel weird about the grey poodle that stand beside the stove.. but indeed the translator is quite good in English. Me and Mr.C like to say" Oooniong" when the translator explain to use onion hahaha<br />
She made the tonkatsu don (pork loin), but we choose to eat beef instead. Any local or AUS or US beef can be used. but I like some AUS .. quite juicy, tender, and not so pricey *yeah!*<br />
<br />
The recipe is the exact same thing and I find those ingredients in Foodhall supermarket in Jakarta or KemChicks also at Grandlucky SCBD. not promoting them, just to help you*<br />
<br />
Here it goes ..(adapted from cooking with dog)<br />
<br />
Ingredients for Katsudon<br />
(serves 1)<br />
<br />
- beef katsu -<br />
120g 1cm thick beef sirloin (0.265 lb, 1/2 inch)<br />
A Pinch of Salt<br />
A Pinch of Pepper<br />
Flour<br />
1/4 Egg<br />
A Pinch of Water<br />
Nama-Panko - Fresh Bread Crumbs (Tepung roti in Indonesia; kemaren sempet nemu' yang bener2 fresh ga pake pengawet itu di toko roti supermarket Korea, Senopati-namanya Bon "something")<br />
<br />
Frying Oil<br />
- Sauce -<br />
50ml Water (0.211 u.s. cup)<br />
1/5 tsp Granulated Dashi (banyak juga nih ada macam2 merk ini tuh kaldu ikan teri)<br />
1 tbsp Soy Sauce<br />
1 tbsp Hon-Mirin (Real Mirin) (Mirin itu macem2 jadi cari yang Hon-Mirin bisa merk Kikkoman atau merk lain; yang korea punya juga bisa asal Mirin hehe)<br />
1 tsp Sugar<br />
<br />
70g Onion (2.47 oz)<br />
1 Egg<br />
Mitsuba - Japanese Wild Parsley (Parsley biasa juga sama)<br />
<br />
200g Fresh Steamed Rice (0.441 lb)<br />
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Cara masak:<br />
1. Pukul2 daging sapi *jangan kejammm yaa * supaya empuk lalu diseset beberapa bagian *jangan sampai putus dagingnya* lalu ditaburi garam dan lada di kedua sisi daging<br />
2. Celupkan daging di tepung terigu, lalu telur yang sudah dikocok (ini ditambain air putih sedikit supaya cair), lalu ke tepung roti (tepuk2)<br />
3. Panaskan minyak di panci, lalu masukkan daging yang sudah dibalur tepung<br />
4. Sudah kecoklatan atau matang, ditiriskan dan dipotong lebarnya 2 cm-an (kira-kira)<br />
5. Di penggorengan, masukkan air, dashi, kecap asin, mirin, gula dan bawang bombay dengan api gede tutup sampai berbuih, buka lalu biarkan di api kecil 5 menit atau sampai layu lalu masukkan daging yang telah dipotong-potong tadi.<br />
6. Tambahkan telur yang sudah dikocok 1 buah (selera sih) lalu tutup sebentar jangan sampai kuah kering.<br />
7. Angkat panci pindahkan isinya perlahan ke mangkok yang udah diisi nasi hangat.<br />
8. Tambahkan pasrley atau seledri di atasnya.<br />
<br />
Tadaaa!!!<br />
Maknyus, asli! Ga usah ke resto jepang kalo ngidam ini.<br />
Bisa dicoba diganti daging ayam, ikan, udang, babi, semuanya deh.<br />
<br />
Selamat mencoba!<br />
<br />
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#please give us some input#<br />
<span id="goog_925585890">NB: sorry fotonya miring ga tau kenapa ud diupload berulang2 ^0^</span><span id="goog_925585891"></span>From US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0tag:blogger.com,1999:blog-7986093019184320555.post-13533880119105677682012-03-15T23:57:00.001+07:002012-03-15T23:58:46.031+07:00Journey from the beginningHello, everyone!<br />
It's officially OUR first blog. Yep, me (Mrs.J)and my husband (Mr.C)like to hunt for good food anytime, anywhere. We're making this blog some in English and some in Bahasa Indonesia. Hope it all wont bother all of you.<br />
Since years ago we love to eat and sometimes I try to cook and my husband help me so. But none of those cooking trials "pushed" me to cook continuously. Since last Christmas (2011), I got holiday from my University *thanks God*, then I try to search (google-ing and youtube-ing) and find some of great inspring videos to make. Specially the pasta menus and red velvet cupcakes *tempting*. I tried some of the recipes and *drum roll please*...I made it this far! haha so no sentences like "I can't cook" on my dictionary now! Thanks to technology, now I can see the right consistency or looks in baking some cakes.<br />
Hopefully, me and my husband *next time I mention him as Mr. C" can make all of you droll seeing lotsa menus that we eat or make in the future.<br />
And there it goes... Cooking from the beginning -From US by LOVE<br />
<br />
Mrs.J and Mr. CFrom US Wuth LOVEhttp://www.blogger.com/profile/05029246890386519543noreply@blogger.com0jakarta, Indonesia-0.789275 113.921327-73.898449 -47.797422999999995 72.319898999999992 -84.359922999999981