Showing posts with label Home Made Recipe. Show all posts

[Recipe] Super Easy Bitter Ballen



Hei Beautifoe!!

Last week, my work colleagues organised some kind of dinner gathering along with the breakfasting moments. All of the people who attend have to bring food to share. So I decided to bring Bitter Ballen, which is a savory dish which is best for appetizers. I posted the pictures of my "masterpiece" on my Path account and I received many feedback from my friends who wanted the recipe for the Bitter Ballen I made. Well, here are the recipe for my version of the Bitter Ballen.

Oreo Brownies Fudge

I still have some packages of Oreo's left in my cupboard after making the Cookies and Cream Chocolate Pudding. My sister and I had such a sweet tooth so we always crave for something sweet. We love desserts.



Flipping through recipe books, I decided to make Oreo Brownies Fudge. The brownies is super deep chocolate. It is also so gooey and rich in chocolate. So mouth watering!



The main recipe of this brownies I got from the "Baking Made Easy" cooking book written by Lorraine Pascale. I love this cookbook so much! The food written are great. The step by step instruction is also very clear. I believe it's one of the cookbook that is a "must have" for all of those baking lover out there. I bought mine at Amazon while I was living in the UK. It was sold for GBP18.99. It's worth an investment. It's a cookbook that I never regret buying.

Short story short, here's how we make it...:)

Cookies and Cream Chocolate Pudding

Its all started in Parsley, a bakery shop in Jogja. My little sister was so in love with one of their chocolate pudding. I think it's sort of like black forest pudding. What's unique about it is the texture of the pudding. It's bubbly like a sponge.

So, my little sister requested for me to give a try at making the "knock off" of the pudding she bought at Parsley. So here's my version of it.

Cookies and Cream Chocolate pudding..!!!!

Cookies and Cream Chocolate Pudding
(My Version)

The taste is very in deep of chocolate. I use the legendary OREO for the cookies.

Here's what you need...:)

Simple and Easy Recipe: Oatmeal and Raisins Cookies


Gosh... It takes forever for me to upload this post. My internet is being super lame of continuously going on and off (the "off" time is more than the "on" time). How I miss the internet connection in the UK..*cry* 

Anyway, my craving for baking is just blasting high lately. Perhaps because I have lots of spare time these days. The fact that I miss Glasgow so much is also a factor. The oven in my flat in Glasgow is super great. So I bake very frequently back in those time.



Today, I bake Oatmeal and Raisins cookies. I miss this kind of cookies so much because it's kind of hard to find in Indonesia (well at least in the city I lived in at the moment). Oatmeal is not a common food for most Indonesians. So this perhaps the reason of their scarcity in Indonesia...LOL

The recipe I have today is a modified recipe of Laura Vitalle Oatmeal and Raisins recipe. I modify it according to what I have in my kitchen and also according to the texture I desire. I like my cookies to be crunchy in the outside and gooey in the inside. The recipe I’m doing is able to give a quite good tasting cookies. My sister who is very picky in food actually like my cookies. So it’s not too bad (even though it cannot beat the Sainsburry cookies..LOL). So here are the recipe..

Roasted Chicken Pasta

I don't know what got into me today. I start the day by being super lazy to do almost anything. Even too lazy to take a bath.. *smelly me*

But during lunch I started being super excited to cook fancy food. So I called my house mate, Winda, to ask if she is hungry or not. She agreed to have lunch together. So I decided to cook Roasted Chicken Pasta for two portion. Two BIIIIIIIGGGGGGGGGG portion.. Lol



To make this menu, there are two separate food we have to prepare. First is the Roasted Chicken. Second is the Pasta. Here are the step by step of how to make it.

Recipe: Clams With Spicy Oyster Sauce

My appetite for food is raising so high lately.*sad*
Today I managed to cook vegetable sour soup (Sayur Asem). But guess what, my sister and I finish one big pot of it just in one dine. Please do call us a pig..:p

For dinner I decided to cook up the clams that I bought in the supermarket a couple of days ago. Don't get me wrong, the clams is still in a good condition. I put it in the freezer to preserve them.:)

Short story short, this is how I make it.

Clams With Spicy Oyster Sauce

FOODISM: For those who love food

Hey everyone..

As an appreciation of my love for food, I have made a brand new blog just to share things about foods.
The blog will consists about almost anything about foods, from recipe until culinary adventure. For those who understands Indonesian (since it will be posted in Indonesian), and looovveesss food, FOODISM blog is highly recommend for you.

Please visit the site. Also don't forget to "FOLLOW" the blog.

Check out the blog in the following link:


With Love,

BAKSO BAKSO BAKSO!!!! Simple Recipe

It has been a while since my departure to the United Kingdom. I miss my country a lot, the people I love, and the food I admire.

One of the food that I miss so much is Bakso. It is a special Indonesian Meatball. What makes it different with any other ordinary meatball is the bouncy texture and the smooth surface. It has a rich flavor of beef and usually being served with beef stock soup, a little bit of rice noodle, and a little bit of egg noodle (yellow noodle).

I asked my mum about the exact way of making Bakso. Unfortunately it seems very difficult since it needs a special machine to mix the mixture. The mixture needs to be extremely cold, so Bakso sellers in Indonesia usually add ice to their mixture. Because of that there is a need to use a very special machine that will be able to be strong enough to mix all the ingredients.

So I try to make an experiment on making the Bakso in a simple "amateur" way without using any special machine. We cannot say we can't before we try! Right????



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Surprisingly, GOD LOVES ME SO MUCH...!!!!!!

My first experiment on the Bakso is a total success. Yayyyy.....!!!!!

I did not use any machine. Even no blenders, mixers, or food processor were used in the experiment. Just follow these steps:

 Ingredients:
250 gr Beef Mince
1 egg
1 tsp garlic powder/garlic paste
1/2 tsp black pepper
1 tbs salt
2 tbs tapioca starch
1 tbs corn starch
1 tsp baking powder (this will make the meatball bouncy)
1 tsp baking soda (this will make the meatball grow bigger)
a pinch of sugar (it's very optional, but sugar will increase the taste)


 

How To Make:
1. Put all the ingredients in a mixing bowl.


2. Mix all the mixture until well mixed. Wrap the bowl with a plastic wrap (or put in in a container with a lid). Refrigerate overnight (I make my mixture the night before I make the Bakso soup. But keeping it in the fridge only for a couple of hours is also fine. What's important is just to make sure that the mixture is completely cold).



3. When the mixture is completely cold, prepare a pot. Add water, then bring to boil. After it comes to a boil, turn off the heat (stove). Take out the mixture from the fridge. Shape it like a small ball. Directly put the ball mix into the hot water.



4. After all the mixture has been shaped as a ball in the hot water, turn on the stove again in medium heat, then bring to a boil. Leave to cook for about 5 minutes after it comes to a boil.

5. Lift the Bakso ball. Then use the water as the beef stock for the soup. Just simply add fried garlic and fried onion to the beef stock. Add a bit more of salt and sugar. When the taste is okay, put back the meatball into the beef stock.

6. Prepare your ball with any fillings you like (example: rice noodle or egg noodle). For me, I just put rice. Then, put the bakso and the beef stock into the bowl. Garnish it with some Spring Onions. And there we have it.. The deliciously made BAKSO.. Yummyyyy...


 


Bon Appetit... ^^


With Love,
Handini Audita

Craving For Macaron

Sweet Macaron....!!!!!

My favorite sweet ever.. I've always loved this sweet. Back in Indonesia, Macaron can be really costly or expensive. I've been wanting this sweet since months ago. But I just cannot find where Macaron is sold in Glasgow. So today, I decided to browse how to make a Macaron. Looking at the instruction, it seems to be very difficult to make. But since I really want it so bad, so I just give it a try by modifying some parts.

So I went to Aldi in the morning to buy some eggs, ground almond powder, and icing sugar. Only spent around GBP 3 for this. So it is not expensive at all.

After arriving home, I decided to take a try on the recipe. Here are the modified recipe that is a GREAT SUCCESS...!!!!

Ingredients For The Meringue:
4 Egg White
Pinch of Salt
Mixture 1 = 60gr Sugar + 140gr Icing Sugar (Shift Well)
Mixture 2 = 190gr ground Almond Powder + 190gr Icing Sugar (Shift Well)
Drops of Food Coloring

Ingredients For Cream:
200ml Double Cream
2tbs Icing Sugar
1tbs Strawberry Jam

How To Make The Cream:
1. Mix the double cream and Icing sugar in a high speed mixer until stiff.

2. Mix with strawberry jam with low speed mixer until well cooperated.

3. Put in food container, then store in the fridge.

How To Make Meringue:
1. Mix Egg White and Pinch of Salt with high speed mixer until very stiff.

2. Mix "Mixture 1" to the egg white mixture with slow speed mixer. Mix until it is well cooperated. Do not over mix.

3. Turn off the mixer. Add "Mixture 2" into the bowl of mixture. Stir well with a spatula by continuously folding the batter.

4. When it is already perfectly mixed, add food coloring. Do not put too much. Mix well again.

5. Pipe in small equally sized round shape with an icing plastic bag.

6. Smack the plate hard. Then leave in room temperature for 45 minutes.



7. After that, put in the oven of 150 degree Celcius of pre-heated oven. Heat for 20 minutes.

8. Take out from the oven. Wait until it is completely cool. Then you can fill the Meringue with the cream fillings. Then make it into a sandwich.





There you have it.. Your fresh home made Macaron...

Great for Parties..
Great to impress..

Even my baby boy loves it so much...

Bon Appetit...^^

Pempek, something I really missed from home..

Living far away from home sometime gives this very unpleasant feeling of missing the taste of the original traditional food from home country. Pempek, is one of the Indonesian traditional food that I missed a lot. This dish can be simply explained as fish nuggets dipped in a sweet and sour sauce. With ingredients that are limited available in the UK, my friend and I tried to make a modified version of Pempek. The fish being used should have been a special fish called "Ikan Tengiri". I don't know the actual English word for it, but when I Google it, some says that in English they called it "Spanish Mackerel". Since we cannot find the Spanish Mackerel in Glasgow, so we decide to try using "Sea Bass" because the shape and texture of the meat is similar to the "Ikan Tengiri" that we should use. So here are the ingredients for my "first try" piece of Pempek.

Ingredients For The Fish Nugget:
200gr "Seabass" Fish or "Ikan Tengiri" (Blended)
150gr Tapioca Flour
50gr Plain Flour
2 tbs Melted Butter
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tbs Salt
Water to boil + 2 tbs Vegetable Oil
Plain Flour to cover the dough
Vegetable oil to deep fry

Ingredients For The Sauce:
100gr Palm Sugar (Gula Jawa)
2 tbs Vinegar
1 tsp Blended Garlic
3 tbs Tamarind Paste
300ml water
Fresh Blended Chilly / Chilly Powder (according to taste)

How To Make The Fish Nugget:
1. Mix all the ingredients of the fish nugget well until the texture is like a "play dough".

2. Shape it into balls of long oval balls, then boil with water + oil. Boil well until the dough is floating in the boiled water. When the dough is floating, keep boiling for about 5 minutes so it will be cooked well.

3. After cooked well, take out the floating dough, cover with plain flour so it will not stick from one to the other. Leave to cool down.

4. After cooled, deep fry the Fish nugget with medium heat until it is golden brown.

How To Make The Sauce:
1. Boil all the sauce ingredients together.

To serve this dish, you can cut the fried fish nuggets into small pieces. Put it in a bowl, then cover it with the sweet ans sour sauce. This dish usually is not served while hot. It's better served when it has been cool down in a room temperature. The sensation of this dish is on the sour that are combined with the sweet and spicy. Using "Sea Bass" as the fish used in this dish does not taste as good as when using "Ikan Tengiri". But it is just fine to cure my feeling of missing the taste of my favorite traditional food.

Bon Appetit....^^

Smoked Salmon Sushi

SUSHIIIIIII..........!!!!!
One of my favorite food. This traditional Japanese food really take my breath away. It's very nice and in fact very easy to make. As a student studying in Glasgow, I currently live in one of the student accommodation outside campus. My flat mate, who comes from Malaysia, teaches me how to make such a simple sushi. It's very simple to make. It is also very fun to make. However it needs special ingredients that should be bought in Asian Supermarket. We need to buy special sushi rice and rice vinegar. This special sushi rice is more sticky compared to the full grain rice that are sold in local supermarkets. Rice vinegar is also special. It is not too sour and it gives very rich sweet flavor to the rice. The sea weed paper, or what is called "Nori" is also needed as the cover of the Sushi. You will also need a special bamboo roll to make the round shape of the sushi.

For the fillings, I just have smoked salmon that I bought in Aldi. Normally, people like to put Cucumber, eggs, carrot, tuna, avocado, and crab stick as the fillings. But I just like the smoked salmon and mayonnaise as the fillings. Smoked Salmon are already been in a cooking process so I don't have the feeling of eating raw materials. To be noted, you can put anything you like as the fillings. Everything depends on your taste. So here is how to make the simple sushi.

Ingredients:
250gr Sushi Rice
2 layer sea weed paper (Nori)
1 tbs Rice Vinegar
1 tsp Salt
1 tsp Sugar
100gr Smoked Salmon
Mayonnaise

Tools:
Spoons
Bowl
Plate
Knife
Cutting Board
Bamboo Roll
Rice Cooker

How To Make:
1. With a rice cooker, cook the sushi rice. Don't forget to put enough water in it. Not too much, not too little. A dip of a finger is enough.

2. After the rice is cooked, put in a big plate and place to cool. When it is 100% cool, add evenly the rice vinegar, sugar, and salt. Mix well until it is well spread. Divide into two even parts.

3. Put the sea weed paper (Nori) on top of the Bamboo Roll. Wet your hand with water then place evenly the rice on top of the Nori. Press the rice so it will be tight together. Spread evenly mayonnaise. Then put layers of Smoked Salmon on the top quarter part.

4. Roll tightly the sushi.

5. Follow the same steps for the second roll.

6. Cut the sushi into small pieces with a very sharp knife. Make sure you don't cut it too small so that the sushi is able to stand.

This can make about 14 pieces of sushi. The Sushi is best eaten with salty soy sauce. But I personally don't like salty soy sauce.

Bon Appetit....^^

Eclairs

An éclair is a pastry made with choux dough filled with a cream and topped with icing.
The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavored pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and iced with fondant icing. Other fillings include pistachio and rum-flavored custard, fruit-flavored fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.

The origin of the Recipe it self is actually from France. Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef. In Indonesia, the country in which I came from, Eclair is very popular with the name of "Kue Sus". It is predicted that Eclair was first introduced to the Indonesian by the Dutch.

Ingredients For The Cake:
200ml water
125gr Margarine
1/2 tea spoon salt
150gr Self Raising Flour
3 1/2 Eggs

Ingredients For The Cream:
200ml Full Cream Milk
100ml Double Cream
6 tbs Sugar
3 tbs Margarine
1 Egg Yolk
1 tbs Vanilla Essence
3 tbs Flour

How To Make The Cake:
1. Put all the ingredients (excluding Flour and eggs) to a boiling pan. Heat in a medium heat until boil. Mix well while boiling.

2. After boiled, turn of the heat. Directly put the Flour. Mix well until becoming slightly like a Dough. Mix well until warm.

3. Add eggs one by one into the dough mix.

4. After the mixture is mixed perfectly, scoop a spoon at a time, creating a round shape on a baking tray.

5. Bake in a 200 degree Celsius preheated oven for 20minutes.

6. Take out and cool it down. After being cooled, cut the middle of the puff to put the cream inside.

How To Make The Cream:
Mix all the ingredients in a boiling pan. After the mixture is perfectly mixed, put in medium heat until it is boiled and thick.

Last Step:
Directly put one or two tea spoon of the cream mixture to the eclair puff.

There you have it....

Bon Appetit....^^

Fudge Brownies



Chocolate.....

Almost everyone in the world love chocolate. Especially me who is a big fan of Chocolate. This is a recipe for Chocolate Brownies that is very thick in chocolate. To make this, you don't have to use a mixer. You can simply whisks it manually.






Ingredients:
200gr Butter
200gt Dark Cooking Chocolate
100gr Milk Chocolate
300gr Sugar
4 Eggs
1 table spoon Vanilla Essence
200gr Self Raising Flour
50gr Almonds

How To Make:
1. Melt the Dark Cooking Chocolate and Butter. Mix well. Leave for around 3 minutes to warm.

2. With a different bowl, whisks the eggs and sugar until the sugar is melted and the mixture is perfectly mixed.

3. Mix the "Step 2" mixture to the "Step 1" mixture. Mix Well.

4. Add Shifted Flour and Vanilla. Mix Well.

5. Put half of the mixture in the baking tray that already have baking paper on it. Put the chunks of Milk Chocolate neatly and evenly on top of the first half mixture.

6. Put the other half of the mixture on top of the chunks.

7. Put the almonds on the very top of the mixture.

8. Bake in the oven for 20 minutes at 200 degrees Celsius.

9. After baked perfectly, let if cool for around 5 minutes. Then refrigerate it. The brownies are better served cold.

Bon Appetit...^^

Roll Cake Fiesta

Aloha...!!!!!

Begin to start February 2012 with fabulous beginning. After finishing exams, my passion of baking rises during after exams break. One of the most delicious cake I have ever made is my ROLL CAKE...!!!!!!

Roll Cake itself has many names. Some called it roll cake. Some called it Swiss Roll. Some also called it Jell'o because sometimes people put Jam (Jelly) for the fillings. Here, I would share my recipe for the Roll Cake. It's very simple to make, and not expensive at all.



What makes the Roll Cake so much fun is that you can modify any flavors you like according to your preference and mood. Anything you like. Vanilla, coffee, strawberry, pineapple, blueberry, apricot, and many other flavors. It is worth a try to make...

Ingredients For The Cake:
4 Egg white + 30gr Sugar + Little Salt (Mixture A)
3 Egg Yolk + 10gr Sugar (Mixture B)
35gr Oil
20gr Milk
1 table spoon Vanilla Essence
1/2 tea spoon Baking Powder + 40gr Self Raising Flour + 10gr Cornstarch (Flour Mixture)

Ingredients For The Cream:
200ml Double Cream
17gr Sugar

How To Make The Cake:
1. Mix all "Mixture A" with High Speed Mixer until the mixture is thick and creamy.

2. With a different bowl, mix all "Mixture B" with medium speed until the color is pale and the sugar has mixed perfectly.

3. Mix oil, milk, and Vanilla essence to the "Mixture B" with low speed.

4. After mixed perfectly, add the shifted "Flour Mixture" to "Mixture B". Mix together manually with whisk.

5. After the mixture is mixed, add "Mixture A" to the "Mixture B" one spoon at a time.

6. When all is mixed together, put the mixture to a square baking tray that has been given baking paper in it. Pre-heat the oven in 200 degree Celsius. Put in the oven for 10 minutes only. Do not overcooked the cake.

7. After 10 minutes. Take the cake out from the oven. Leave them to cool for about 5 minutes.

8. After being cooled, flip the cake above a new baking paper. Take out the old baking paper. Then roll the cake. Leave to cool again. This step is to make the shape of the roll cake before putting cream or jam inside it.

How To Make The Cream:
Simply mix the cold double cream and sugar with a high speed mixture until it is thick and stiff.

Last Step:
1. Open the rolled cake. Spread the Cream evenly inside it.

2. Roll the cake again.

3. Cover the cake with the baking paper and make sure the roll is tight enough.

4. Refrigerate for at least two hours before serving the Roll Cake.


There you have it..! Your home made Roll Cake....

Bon Appetit...^^

Roasted Chicken

On Christmas dinner I made home made Roasted Chicken. It is very simple to make. My friends all adore the Roasted Chicken. So I am going to share how to make a simple Roasted Chicken.

Hint: tbs = Table Spoon ; tsp = Tea Spoon

Ingredients:

1 Whole Chicken (around 1,5kg)
50gr Butter
1 tbs Chicken Seasoning
1 tbs Ginger Powder
1 tsp Cumin Powder
1/2 tsp Tumeric Powder
1 tbs Black Pepper Powder
1 tbs Garlic Powder
1/2 tsp Salt




Stuffing (mix all the stuffing):
1 whole big onion (slice them in thick chunks)
1 whole garlic (remove the skin)
1/2 tsp Ginger Powder
1/2 tsp Cumin Powder
1/2 tsp Tumeric Powder
1/2 tsp Black Pepper Powder
1/2 tsp Garlic Powder
1/2 tsp Salt

Utensils:
Spoon + Knife + Bowl
Baking Tray
Plastic Cling Firm
Aluminium Foil
Oven


HOW TO MAKE:
1. Melt the butter until it is soft and thick. Do not put too long in the pan otherwise it will turn into liquid like oil.


2. Mix the butter with chicken seasoning, ginger, cumin, tumeric, black pepper, garlic powders, and salt.


3. Prepare the one whole chicken on top of a "Plastic Cling Firm". Make sure the plastic is long enough to be able to cover all the surface of the chicken.


4. Cover all the surface of the chicken with the butter mix (in step 1). Make sure that it covers all the surface evenly. Don't forget to put some of the butter mix inside the chicken too. Even out with your fingers or spoon. After the butter is well spread, wrap the chicken with the "Plastic Cling Firm". Leave it to marinade for about 2 hours in room temperature.


5. After it is marinade, remove the "Plastic Cling Wrap". Put the Chicken on top of a baking tray that has been covered with "Aluminium Foil". Put all the stuffing inside the chicken body. Then, put the chicken into the oven for 60 minutes in 200 degrees Celsius.


6. After it is golden brown, remove the chicken from the oven. And that is it...! Your fresh home made delicious roasted chicken... ^_^



IMPORTANT TIPS:
1. Use rubber glove when rubbing the butter mix so you don't get your hand dirty and yellow because of the tumeric powder.

2. Turn the chicken over when it is half way cook (when 30 minutes) to get all the surface of the chicken evenly cooked and avoiding one part of the chicken to burn.

3. Change the pan for serving. The chicken will produce great amount of oil when it is cooked. So you will reduce the oil when you change your pan when serving the chicken.
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