Pepes Udang Suroboyoan

I cant find the right words to translate "Pepes Udang" into English ;) It means shrimp mixed in a generous red spice paste, wrapped in banana leaf in tubular shape (fasten with toothpick on both edges), steamed then grilled without unwrapped. Now could you tell me wat is it in english? :D
Sometimes people skip out the grilling process, in fact it's the secret key to make an authentic delicious Pepes Udang. Surabayan use "cobek tanah liat" (terracotta mortar) to get the best flavour. Fyi, mortar in Indonesia (specially in Java) is almost flat just like a plate, unlike those in other countries that nearly bowl-shaped. Smoke of terracotta combined with the burned banana leaf brings a distinctive flavour while it burned, a flavour that you cant find on other materials instead of terracotta. This flavour brings an extra taste to Pepes Udang, no wonder even people use terracotta roof tile to substitute the mortar! Dont worry if you cant get any terracotta around, you may grill it over charcoal anyway, or simply put it over your grill-pan, just let the burned banana leaf wrapper infuses its wonderful flavour to the spices paste & shrimp inside. Note that you can substitute the shrimp with fish fillet and the name would be "Pepes Ikan". Yummm.....

Surabayan Pepes Udang
By: Lia, Dapurgue
Ingredients:
500 gr shelled shrimp
1 medium tomato, coarsely chopped
Banana leaf and toothpicks
Ground into a paste:
150 gr fresh red chilli
7 cloves garlic
3 cm galangal, sliced
5 pcs kaffir lime leaves
1 tbs tamarind juice
1.5 tsp salt
Method:
Combine shrimp, ground spices and chopped tomatoes in a bowl, mix well.
Prepare 2-3 sheets of banana leaf (15cm width each), place 3 tbs of shrimp mixture at one edge, roll to wrap, fasten the edges using toothpicks.
Steam for 1-20 minutes.
Grill over terracotta material or charcoal or grillpan with small-medium heat, turn occasionaly until the wrapper gets dry and brown but not burned.
Serve with warm rice.

Indonesian Version.

Pepes Udang Suroboyoan
By: Lia, Dapurgue
Bahan:
500 gr udang jerbung kupas (timbang udah dikupas ya)
1 buah tomat matang ukuran medium, iris kasar
Daun pisang & lidi untuk membungkus
Bumbu halus:
150 gr cabe merah (boleh buang bijinya ato enggak)
7 siung bawang putih
3 cm lengkuas
5 lembar daun jeruk buang tulang daunnya
1 sdm air asam
1.5 sdt garam /secukupnya
Cara:
Aduk udang, tomat dan bumbu halus.
Siapkan 2-3 lembar daun pisang lebar 15cm, letakkan beberapa sendok adonan di satu sisi, gulung & semat ujung2nya dengan lidi.
Kukus 20 menit.
Transfer ke cobek yang udah dipanaskan diatas kompor, panggang dengan api sedang sambil sesekali dibolak-balik hingga daun bagian luarnya agak hangus, angkat & sajikan dengan nasi hangat.
Note:
Paling asoy disajikan dengan sayur asem, apalagi sayur asem buah kelor dan krai (sejenis mentimun), wahhhh.... syor banget!

Chicken Cordon Bleu in Javanese Sauce

Big thanx to Ellen for awarding me as "Rockin' Girl Blogger", kinda surprise to me as I dont think my blog is as rockin' as Ellen's and Riana's (Hi Ri, you're the one I suppose to pass this award to, but it's too late huh... Ellen already picked you up :D )
Well here I try to make a fusion dish, chicken cordon bleu steak served with very special sauce. I adopt javanese style sauce combine with fermented soybean paste as a hint of chinese cuisine, so I have European, Indonesian (javanese) and Chinese infusion within this dish. Hope this will be rockin' enough to celebrate my award :)
Now let me pass this award to my rockin' friends:
- Estherlita
- Monica
- Peni Respati
- Stella
- Vania

Go start your rockin' creation, girls!

CHICKEN CORDON BLEU in JAVANESE SAUCE
By: Lia, Dapurgue
Ingredients:
1 package (500gr) frozen chicken cordon bleu (or use your homemade one)
Potato Chips

Sauted Vegetables:
150 gr carrot, cut into sticks 4cm length, boiled & drain
100 gr buncis, cut into 4cm length, boiled & drain
10 stalks chinese chives, cut into 4cm length
50 gr onion, coarsely chopped
1.5 tbs margarine or salted butter
1 tsp garlic powder
2 tsp finely chopped celery
Method:
Heat margarine in a frying pan, saute onion for one minute.
Add vegetables, saute for 2 minutes. Add celery, stir well, turn off the heat. Set aside.

Javanese Sauce:
1 onion, coarsely chopped
1/2 tbs margarine
250 ml chicken/beef stock
4 tbs tomato sauce
4 tbs sweet soy sauce
3 tbs fermented soybean paste
2 tsp garlic powder
1 tbs sugar
2-3 drops vinegar & 2 tsp corn starch, dissolved in 3-4 tbs water
Method:
Combine fermented soybean paste, 150ml stock, tomato sauce, sweet soy sauce, garlic powder and sugar, process in electric blender for several seconds.
Heat margarine in a frying pan, saute onion for one minute, pour blended sauce.
Add remaining stock, bring to a full boil and simmer for 5 minutes.
Thicken with corn starch mixture, let it come to a full boil again, remove from heat.

Finishing:
Deep fry chicken cordon bleu until golden brown, cut into bit size.
Place sauted vegetables, potato chips and chicken cordon bleu in serving plate, pour the sauce over chicken cordon bleu. Serve immediately.


CHICKEN CORDON BLEU dengan SAUS ALA JAWA
By: Lia, Dapurgue
Bahan:
1 pak (500gr) frozen chicken cordon bleu siap pakai (ato bikin sendiri)
Kripik kentang siap pakai

Tumis Sayuran:
150 gr wortel, iris kotak panjang 4cm, rebus & tiriskan
100 gr buncis, iris 4cm, rebus & tiriskan
10 batang bunga bawang, iris 4cm
50 gr bawang bombay, iris kasar
1.5 sdm margarin
1 sdt bawang putih bubuk
2 sdt daun seledri iris halus
Cara:
Panasin margarin, tumis bawang bombay 1 menit, tambahkan sayuran, tumis 2 menit.
Tambahkan daun seledri, aduk sebentar, angkat.

Saus Jawa:
1 buah bawang bombay ukuran sedang, iris kasar
1/2 sdm margarin
250 ml air kaldu (ayam ato sapi)
4 sdm saus tomat
4 sdm kecap manis
3 sdm tauco
2 sdt bawang putih bubuk
1 sdm gula pasir (optional)
2-3 tetes cuka & 2 sdt maizena larutkan dengan 3-4 sdm air
Cara:
Satukan tauco, 150ml air kaldu, saus tomat, kecap manis, bawang putih bubuk dan gula, blender hingga halus.
Panasin margarin, tumis bawang bombay 1 menit, tuangi blenderan saus.
Tambahkan sisa air kaldu, didihkan dengan api kecil 5 menit.
Kentalkan dengan campuran maizena, didihkan sekali lagi & angkat.

Penyelesaian:
Goreng chicken cordon bleu hingga kuning keemasan, potong2.
Atur sauted vegetables, kripik kentang dan chicken cordon bleu di piring saji.
Tuang saus diatas chicken cordon bleu, sajikan segera.

Shrimp & Cheese Croquette

A breaded rolls made of mashed potatoes, you could throw anything on your fridge to the batter, trust me anything would always be good in it. Smoked beef, ground meat, chopped vegetables, raisins, watever. I try to mix it with shrimp and cheese, and a pinch of celery. Ow ow... wat a unique & tasty combination!

SHRIMP & CHEESE CROQUETTE
By: Lia, Dapurgue
Ingredients:
750 gr skinned potato, deep fried & coarsely mashed
100 ml fresh cream
1/3 tsp salt
1 tsp sugar
1 tsp pepper
1/2 tsp ground nutmeg
2 tsp garlic powder
2 tsp finely sliced celery or parsley
50-75 gr finely grated parmesan/edammer/gouda cheese
150 gr shelled shrimp, coarsely chopped
3 tbs butter
Oil for deepfrying
Coating:
Egg whites
Breadcrumb
Method:
Heat buter in a pan, saute shrimp until pink, season with salt and sugar.
In a large bowl combine mashed potatoes, sauted shrimp and all other ingredients, mix well & thoroughly. Shape into rolls or balls.
Dip each into egg whites, roll them out onto breadcrumb until evenly breaded, do this coating twice.
Freeze breaded rolls at least for thirty minutes then deep fry until golden brown.
Serve warm with your favourite condiments (tomato sauce, mayonnaise, sweet & sour chilli sauce, etc)


Indonesian Version

KROKET UDANG KEJU
By: Lia, Dapurgue
Bahan:
750 gr kentang kupas
100 ml krim kental
1/3 sdt garam /secukupnya
1 sdt gula pasir /secukupnya
1 sdt merica bubuk /secukupnya
1/2 sdt pala bubuk /secukupnya
2 sdt bawang putih bubuk
50-75 gr keju parmesan/edam/gouda parut halus (boleh ganti cheddar)
2 sdt irisan seledri (optional)
150 gr udang kupas, cincang kasar
3 sdm mentega
Coating:
Putih telur secukupnya
Breadcrumb secukupnya
Cara:
Goreng kentang hingga matang, panas2 lumatkan jangan terlalu halus (kalo ada pake piso pastry aja)
Panasin mentega, tumis udang hingga berubah warna, bumbui garam dan gula pasir.
Masukkan udang tumis, merica, pala, bawang putih bubuk, krim, keju, seledri ke dalam kentang, aduk rata sampai menyatu.
Bentuk bulat atau lonjong, celup putih telur dan gulingkan pada breadcrumb, ulangi sekali lagi.
Simpan di friser sekitar 30 menit, deepfry dengan api medium hingga luarnya kering golden brown.
Sajikan dengan pelengkap sesuai selera (mayones, saus tomat, sambal botol, sambal bangkok dll)

Alya's Kitchen on Miss Universe event in Surabaya

Another Breakthru of Alya's kitchen.
-click on the pictures fo detail image-

One day Lydia Santoso (an online buddy) dropped me an email, it was just a simple question, "Hi Lia, do you make cakes for order? I need many boxes on early August."
Then there I was, on a fantastic challange she offered me. She asked me to supply some snacks for a prestigious beauty event in Surabaya, sponsored by Shiseido (where Lydia works for), with a world famous sensational guest star: Riyo Mori, Miss Universe 2007...! Ommi.... :)
The first plan was a snack buffet with free flow coffee and tea. I hadnt had experience in professional buffet service, yet it challanged me to prepare an elegant buffet. I quickly looking for partners for coffee service and serving equipments including some waitress, and I got. I also had prepare the buffet scheme.
But the plan was changed due to room capacity limitation, they decided to order snack boxes instead of snack buffet. The next and BIG challange was: the box MUST be in red with unique and exclusive design. I took a long and almost neverending search to find the right box that suit to their criteria, the right red, right dimension, right material, right design, and right price :)) I contacted many printing services all over Surabaya, nearly hopeless since they ALL said that minimum orders for new design printing should be FIVE THOUSAND box-sheets! Yet the order was only 300 :(( They could make my order actually, but you know how much it would cost me, for making 350 sheets with the same machine and processing for five thousand sheets, the box price would be four or five times than normal price!
"Never give up, Baby uh yeah... you're a tough girl, and only the tough will going through" I keep singing it myself. Alhamdulillah, my toughness really found me the way. I got the perfect box with perfect price, a beautiful madame -Yovita- who owned a renowned printing business helped me to make the box. Believe me, she was soooo... gracious, she made the new print for TEN THOUSANDS only to fill my 350 boxes order...!! I could get the boxes with nomal price!! Subhanallah, it was really like a daydreaming. She told me that she could sell any beautiful design boxes easily, that was why she didnt cost me too much. See the boxes in the pictures, it's beautiful isn't it? It's deep red with gold ivy printed on top and gold strips on bottom.
Well back to the event. Lydia couldnt come to Surabaya as she was ill and took bedrest for a couple days in hospital :( (Hi Darling how are you, get well soon yah! Hope to see you again in more relax situation).

I dropped the boxes on 08AM (the snack was: Fruit Taart, Steamed Chocolate Cake with Cocoa Dusting, Strawberry Brownies, Smoked Beef Cup Bread and Cheese Cup Bread). Unfortunately, I couldn't meet the World-Famous Miss as her schedule was on the afternoon. Lydia said there would be some famous celebrities and press on the spot, but I couldn't stay any longer for some urgent reason.

Above of all, this event just made me learned some new experiences to make me bigger from my home-kitchen business :) I noted two things:
- learned to organize a professional buffet service
- new experience of being "tukang kardus" (box seller) hahahaha....!! surely I will make this as my new business ;)

And the greatest lesson I learned is: Don't Give Up...! You could do anyhing beyond your capability only if you wanted it really happened to you!

Special thanks to Lydia Santoso who has brought Alya's Kitchen to another milestone :)

___________________________________
Satu hari salah satu temen onlen gue, Lydia Santoso, ngirim imel singkat, "Lia, trima orderan kue? Aku perlu jumlah besar awal Agustus".
Jadilah, gue dapet tantangan fantastis dari Lydia. Dia nawarin gue menyuplai snack untuk satu acara prestisius yang diselenggarain Shiseido (kantor Lydia) dengan mengundang bintang tamu: Miss Universe 2007!! Ommigod...!
Rencana awal adalah snack buffet dengan konsep elegan lengkap dengan teh dan kopi. Gue belum ada experience untuk jasa buffet profesional (palingan buffet acara2 kantor/rumahan yang standar2 aja). gue segera cari partner termasuk penyedia layanan kopi free-flow (tau kan, yang pake tangki stenlis guede), alat2 serving dll. Gue juga nyiapin skema buffetnya tar mo gimana.
Tapi rencana ini terpaksa berubah karena keterbatasan kapasitas ruangan, jadinya pake snackbox aja. Snackbox pun bukannya tanpa tantangan, tantangan terbesar adalah: kotaknya HARUS warna merah dengan disain unik dan elegan. Gue berkelana seantero Surabaya cari percetakan yang bisa menyediakan box yang sesuai (sesuai jenis merahnya, dimensinya, ketebalan bahannya, disainnya, dan tentu aja sesuai harganya hehehe...).
Too bad, hampir semua percetakan di Sby menolak order gue dengan alasan minimum order adalah LIMARIBU lembar, sementara order gue cuma 350 lembar! Kalo mau sih bisa aja, tapi tentu harganya jadi sangat mahal bisa sampe 4-5 kali dari harga normal karena meski cuma bikin 350 lembar tapi mesin dan prosesnya adalah untuk kapasitas limaribu lembar. Rasanya nyaris hopeless deh... :(

"Never give up, Baby uh yeah... you're a tough girl, and only the tough will going through" gue nyanyi2 menghibur diri. Alhamdulillah akhirnya dapet jalan juga. Seorang Ibu cantik pemilik percetakan besar dan terkenal bersedia membantu gue bikin box yang gue maksud. Gue sangat terharu dengn Ibu Yovita yang sangat cantik ini, blio rela bikin SEPULUH RIBU lembar (ini angka mati blio untuk sekali cetak) hanya sekedar untuk melayani order gue yang cuma 350 doang. Ternyata, blio bilang ngga kesulitan menjual box2 dengan disain cantik jadi blio ngga keberatan dengan orderan gue (kebayang sih, customer blio nih katering2 besar di Sby, party organizer dan cake shop beken2 bahkan airlines juga). Jadi, meski cuma 350 lembar gue dapet harga normal loh...! Subhanallah, rasanya kayak mimpi gue bisa dapet box ini karena gue udah nyaris hopeless merasa smuanya gagal hanya karena gak nemu box yang tepat :D
Balik ke acara. Lydia ngga bisa dateng karna dia lagi sakit & opname di rumahsakit (Hai say, cepet sembuh ya... pengen ketemu kamu sambil nyantei2 gituh). Box dianter jam 8 pagi, isinya: Fruit Taart, Steamed Chocolate Cake, Strawberry Brownies, Smoked Beef Cup Bread dan Cheese Cup Bread. Sayang gue ada kepentingan lain yang urgent jadi gue gak sempet liyat si mbakyu Miss Universe 2007 (lha jadwalnya jam 12 siang jek!). Padahal Lydia bilang bakal ada bebrapa seleb dan banyak wartawan yang dateng *sapatau Alya's Kitchen dimuat di koran hahaha...*
Secara keseluruhan gue dapet beberapa pengalaman baru untuk perkembangan ome-kitchen business gue :D setidaknya ada dua hal:
- belajar mengorganisir professional buffet service
- pengalaman baru sebagai "Tukang Kardus" huahahahaha.... pasti nih gue jadiin bisnis baru gue ;)
Dan satu pelajaran paling berharga: Jangan Menyerah! Kita bisa melakukan apapun yang kita pikir diluar kapasitas kita, hanya bila kita benar2 menginginkannya terjadi!

Special thanks buat Lydia Santoso yang membawa Alya's Kitchen ke satu milestone baru :)

Banana Blossom in Coconut Milk

BANANA BLOSSOM IN COCONUT MILK
By: Lia, Dapurgue
Ingredients:
1 banana blossom*
600 ml coconut milk
2 tsp salt
1 tsp sugar
2 bayleaves
Ground into a paste:
2 capsicum
6 shallots or 2 onions
3 cloves garlic
2 cm fresh galangal
1 cm lesser galangal or kaempferia galangal
5 candlenuts
2 roasted turmeric
Method:
Heat coconut milk, bayleaves and ground spices, stir occasionally until boiling.
Add in banana blossom, salt and sugar, simmer for 15 minutes.
Remove from heat, serve warm.

* To prepare banana blossom.
Remove dark outer petals to expose the pinkish bulb. Then cut lengthwise and chopped into thin slices. Cook in 500 ml boiling water for 5 minutes and drain. Repeat to boil with another 500 ml water for 3 minutes, drain. Banana blossom now is ready to be used.

Indonesian Version

LODEH JANTUNG PISANG
By: Lia, Dapurgue
Bahan:
1 buah jantung pisang siap olah*
600 ml santan (kekentalan sesuai selera)
2 sdt garam /secukupnya
1 sdt gula pasir /secukupnya
2 lembar daun salam
Bumbu Halus:
2 buah cabe merah
6 butir bawang merah
3 siung bawang putih
2 cm lengkuas muda
1 cm kencur
5 butir kemiri
2 sdt ketumbar sangrai
Cara:
Panaskan santan, daun salam dan bumbu sampai mendidih sambil diaduk2, masukin jantung pisang, garam dan gula. Masak dengan api kecil selama 15 menit.
Matikan api, sajikan hangat.
Note:
Pilih jantung pisang kepok atau batu, rasanya lebih lembut.
Kalo suka pedas bisa ditambah cabe rawit pada bumbu halus.
Enak juga bila dicampur ikan asap yang udah digoreng sebentar.

* Mengolah jantung pisang.
Kupas kelopak berwarna gelap hingga mencapai kelopak warna pink. Belah dan iris2, rebus dalam air mendidih selama 5 menit, tiriskan. Ulangi sekali lagi selama 3 menit, tiriskan lagi. Jantung pisang kini siap diolah.

Bakso, Indonesian Meatballs Soup

We Indonesian called this Bakso. It's a simple delicious side dish adopted from chinese dim sum, there's only meatballs within a clear stock, with a sprinkle of finely chopped spring onion -or sometimes celery- and crispy fried onion. It usually served with noodles, and will be more delightful with some "accessories" to enrich its appealing as steamed tofu, chopped vegetables, fried and steamed wontons.


INDONESIAN MEATBALL SOUP
By: Lia, Dapurgue
Ingredients:
250 gr beef chuck, coarsely chopped
35 gr tapioca starch
75 gr ice cubes
2 egg whites
¾ tsp baking powder
1 tsp salt
2 cloves garlic, crushed
2 tbs crispy fried onion
750 ml water
Soup:
750 ml beef stock
1 tsp salt
½ tsp pepper
3 cloves garlic, crushed
Complements:
Finely chopped spring onion
Crispy fried onion
Egg noodle or ramen (follow the instructions on the box)
Boiled chopped vegetables (pokchoy, chinese spinach etc), or
Shredded raw vegetables (carrot, lettuce, cabbage)
Hot chilli sauce
Method:
Mix all ingredients EXCEPT water. Process in food processor until well blended.
Let stand for an hour in feezer.
Heat water and bring to a full boil, turn off the heat.
Using two spoons, scope out the meat batter into balls and drop directly onto the hot water. Do this until all balls are done and popped out to the surface.
Turn on the heat and let it come to a full boil again. Remove from heat and drain the meatballs, set aside.
Now let's make the soup, start by bringing the beefstock to boil, add salt, pepper and garlic. Reduce the heat to simmer, cook for 15 minutes, remove from heat.
Place the meatballs, noodle, vegetables and clear soup in a bowl, sprinkle with spring onion and crispy fried onion. Serve warm with chilli sauce if you like it hot.


Indonesian Version

BAKSO SAPI ala LIA
By: Lia, Dapurgue
Bahan:
250 gr daging sapi bagian paha, iris kasar
35 gr tepung kanji
75 gr es batu, geprak
2 butir putih telur
¾ sdt baking powder
1 sdt garam
2 siung bawang putih
2 sdm bawang merah goreng
750 ml air
Kuah:
750 ml kaldu sapi + 1 sdt garam
½ sdt merica bubuk
3 siung bawang putih geprak

Pelengkap:
Mi telur, seduh hingga lunak, tiriskan
Sawi/pokchoy rebus
Daun bawang iris tipis
Bawang goreng
Sambal
Cara:
Aduk semua bahan (kecuali air) asal bercampur.
Giling semua jadi satu menggunakan chopper/food processor/blender/gilingan daging manual.
Istirahatkan 1 jam di kulkas/friser.
Didihkan air, matikan api. Sendokkan adonan bakso menjadi bola-bola ukuran sesuai selera, langsung masuk ke air panas tersebut.
Kerjakan hingga seluruh adonan habis dan bakso mengapung. Nyalakan api dan didihkan kembali, tiriskan bakso.
Buat kuahnya: didihkan kaldu, masukin bumbu dan kecilkan api, masak dalam kondisi tertutup selama 15 menit, angkat.
Sajikan bakso, kuah dan pelengkap dalam satu mangkuk dengan sambal terpisah.

New Sub

DapurGue punya sub-channel (halah bahasane...), isinya mengenai segala tulisan gue tentang dapur -di luar resep tentunya-. Ada tips & tricks, ulas bahan, ngoprek alat2 dapur dll yang gue tulis berdasarkan self-experience maupun observasi yang hasilnya gue simpulkan sendiri.
Jadi kalo ada yang ga cocok jangan protes ya! Hihihihihi....
Klik sini deh: Tips dan Trik dari Dapur Gue.
Moga manfaat :)

Ada yang cari aku?

Buat temen2 yang mencariku di milis NCC, mohon maaf beberapa minggu belakangan aku non-aktif karena:

1. Aku dapet pemberitahuan resmi bahwa statusku dibanned karena aku ada di recipient list suatu email pribadi seseorang (yang isinya banyak nama di list tersebut) yang dicurigai moderator berniat untuk merusak milis NCC. Sekali lagi, hanya karena aku ada di dalam recipient list, sama seperti aku sering ada di recipient list email2 spam gituhh… dari orang yang kukenal maupun tidak (banyakan gak kenal ya, namanya juga spam).

2. Hari ke-6 dapet pemberitahuan resmi lagi kalo aku dicabut dari status banned, dan diubah jadi Moderated. Jadi aku benar-benar dicurigai akan berbuat sesuatu, huahahahaha…

Well, sebenernya ngga terlalu masalah buatku, diijinkan masuk NCC ato enggak. Cuma yang bikin aku ngga abis pikir, hanya karena ada di recipient list dari seorang yang bernama Rahma Kartika (yang aku gak kenal siapa dia, gak perna punya urusan juga), aku mengalami hal ini. Dan aku diperlakukan seolah-olah aku akan berbuat onar disana, sehingga aku –dan banyak nama yang ada di recipient list- diawasi oleh moderator.

Jadi, sejak saat itu, aku memilih menjadi member pasif aja untuk meringankan beban kerja moderator yang ingin milisnya aman, jauh dari suara mengerikan -kayak aku- hihihih.... Eh ternyata enak juga ya jadi member pasif, nyanteiii.... kenapa gak dari dulu ya aku pasif disini :D

Sebenernya, kalo diinget2, mmm.... apa ya yang pernah kuposting disana sampe2 moderator harus mengawasi aku? Prasaan selama ini aku cuma posting resep, tips, diskas, poto2 loyang, info bahan, dll. Malahan tulisanku tentang coklat dimuat di Buku NCC loh...! Surprise bangeeeet...! Soale aku ngga tau apa2 tentang pemuatan tulisanku di buku komersil tersebut, bahkan sampe sekarang pun ngga ada yang mencoba membicarakan hal itu denganku, makanya ketika dilontarkan rencana pembuatan buku HMFF-2 yang luks itu aku memilih untuk menarik resepku hehehe... lha abisnya aku sendiri belum berniat cari profit dari tulisan/resepku sendiri kok ;) Aku sih belum berpikir untuk bertindak lebih jauh tentang tulisanku yang dicopy-paste tanpa ijin dariku itu, maksudku sampai saat ini. Kedepannya sih gimana ya... yah kupikirin nanti2 aja deh, tergantung mood aku :D

Oh ya, aku tetep rajin posting resep di milis-milis lain yang kuikutin kok meski jarang apdet blog. Sekarang, aku sedang menikmati bahagianya menjadi orang yang... diawasi. Hahahahaha....

Link yang senasib nih: http://keresahan5.blogspot.com/

Ikan Bakar Teluk Penyu

I was in Teluk Penyu Beach (Cilacap, south coast town nearby boundary of Central Java and West Java), taking pictures of sunrise and playing water, of course :D I and my only sister bought some fresh fishes, really fresh, as fresh as you can imagine ;) They just freshly hauled from a fisherman's fishing net! We then went home and enjoyed grilling the fishes and basting it often with soy sauce mixture. The flesh was soft and juicy, served with special sauce made from peanuts, shrimp paste and sweet soy sauce. Needless to say, it was the most delicious grilled fish I ever had!

IKAN BAKAR TELUK PENYU
Recipe by: my sister, Liana Dewi
Measurement and photo by: Lia, Dapurgue
Ingredients:
1 kg fresh fish, clean and make some diagonal scratches on both sides using sharp knife.
Ground into a paste:
4 cloves garlic
½ sdt ground pepper
3 cm fresh ginger
3 cm fresh turmeric
5 candlenuts
2 tsp salt
1 tbs lemon juice
Basting mixture:
50 gr margarine
75 ml sweet soy sauce
1 tbs lime juice
Complements:
Warm rice, raw vegetables, sambal kacang kecap (sweet soy sauce mixed with peanuts)
Method:
Marinate fish with ground spices, let it stand for 2 hours in chiller.
Brush out the basting mixture over both sides, grill and turn occasionaly, keep basting often during grilling until completely cooked or just up to your desired doneness.
Transfer to serving plate, give a final brush of basting mixture, serve immediately with complements.


PEANUTS AND SWEET SOY SAUCE
By: Lia, Dapurgue
Ingredients:
2 tbs shrimp paste
Bird eye chilli
3 cloves garlich, fried.
5 shallots (or half onion), fried.
150 ml sweet soy sauce
1 tbs lime juice
3 tbs roasted peanuts, ground
50 ml lukewarm water
Method:
Grind shrimp paste, chilli, garlic and shallots until smooth.
Stir in water and sweet soy sauce.
Add in ground peanut and lime juice, mix well and serve.

Indonesian Version
IKAN BAKAR TELUK PENYU
Resep: Liana Dewi (kk gue)
Takaran dan foto: Lia, Dapurgue
Bahan:
1 kg ikan segar, bersihkan dan sayat2 permukaannya menyerong
Bumbu halus:
4 siung bawang putih
½ sdt merica bubuk
3 cm jahe
3 cm kunyit
5 butir kemiri
2 sdt garam
1 sdm air jeruk nipis
Olesan:
50 gr margarin
75 ml kecap manis
1 sdm air jeruk limau
Pelengkap:
Nasi anget, lalapan, sambal kecap kacang
Cara:
Lumuri ikan dengan bumbu halus, diamkan di kulkas selama 2 jam.
Kuas permukaannya dengan bahan olesan, bakar diatas api sambil sering diolesin dan dibolak-balik agar matangnya merata.
Transfer ke piring saji, kuas dengan bahan olesan sekali lagi. Sajikan segera dengan pelengkap.

SAUS KECAP KACANG
By: Lia, Dapurgue
Bahan:
2 sdm petis udang
Cabe rawit secukupnya, goreng matang
3 siung bawang putih, goreng utuh matang
5 butir bawang merah, goreng utuh matang
150 ml kecap manis
1 sdm air jeruk limau
3 sdm kacang goreng, haluskan
50 ml air matang hangat
Cara:
Haluskan petis, cabe, bawang merah dan bawang putih.
Tuangi air, tambahkan kecap manis, aduk.
Masukin kacang goreng dan air jeruk limau, aduk rata, sajikan.

Sweet & Spicy Fried Lamb (Empal Kambing)

I didnt like lamb normally, but sometimes I had to cook and serve it for my hubby & daddy. I took times before I could acquire that smelly meat on my appetite. Yes right, the flavour, was my biggest reason to dislike it.
I also hate to see it immersed in coconut milk, such as lamb curry and gulai. I think coconut milk makes its smell get stronger :P Spiced up with lots of herbs and spices is one of my ways to reduce its smell. I then prefer to cook it simply by grilling, roasting, frying or as clear soup. That's the way I try to start enjoying it.
I just made this sweet fried lamb this morning. You can roast it as final touch instead of frying. I forgot to sprinkle some crispy fried onion and vegetable pickles to serve with, but it's okay, you can just serve it with your fave condiments. Mayonnaise, brown sauce, peanut sauces, soy sauce, plum sauce, any condiments in your cupboard will be very good to it.

SWEET & SPICY FRIED LAMB
Ingredients:
300 gr lamb (I choose round)
2 kaffir lime leaves
1 stalk lemongrass, crushed
5 cm cinnamon stick
1 tsp salt
1 tbs sugar
1 tbs lemon juice
500 ml water
Ground into a paste:
5 shallots (or one small onion)
3 cloves garlic
2 tsp toasted corriander
3 kaffir lime leaves
Method:
Heat water to a full boil, add in lamb and all other ingredients.
Reduce the heat to simmer until lamb is half cooked.
Drain the lamb, cut into slices and put them back to the boiling broth. Continue to cook over low heat with the lid half opened until the liquid is reduced and the meat is tender.
Remove from heat, drain the meat slices and fry until golden brown.
Serve warm with vegetables and your fave condiments.


Indonesian version
EMPAL KAMBING
Bahan:
300 gr daging kambing muda (gue pilih paha belakang bagian atas)
2 lembar daun jeruk
1 batang sereh, geprak
5 cm kayumanis
1 sdt garam
1 sdm gula pasir
1 sdm air jeruk nipis or lemon
500 ml air
Bumbu halus:
5 butir bawang merah
3 siung bawang putih
2 sdt ketumbar sangrai
3 lembar daun jeruk
Cara:
Didihkan air, masukin kambing dan bahan-bahan yang lain.
Rebus dengan api kecil dan setengah tertutup sampai kambing setengah empuk.
Angkat kambing, iris2 sesuai selera, kembalikan ke perebus. Lanjutkan memasak dengan api kecil dan setengah tertutup hingga air menyusut dan kambing empuk.
Matikan api, tiriskan kambing berbumbu. Goreng hingga kekuningan.
Sajikan dengan sayuran dan saus sesuai selera.

Steamed Durian Cotton Cake

People call durian as The King of Fruit, and I think it is. The sweet velvety soft flesh, fatty & alcoholic flavor, it has divided people into two groups only: hate it, or love it. I'm on the second group, of course :) Not just love, I also get addicted to it.
I made this cake by combining two technique: taiwanese style and classic sponge cake. I was about going to bake it while I looked over the clock and consider it was very late night. I changed the plan only in seconds, simply put it into steamer to shorten the cooking time. I lefted it stay in the steamer as it already done, with the lid was half opened. This morning, I cut small piece for myself while I sipped my morning tea. Ommigod, it's sooo goood...! Soft and cottony texture with a perfect authentic durian taste, it was like a luxurious soft cloud in my mouth.
If you're a durian lover, dont miss to try it. It sure is damned tantalizing to resist!

STEAMED DURIAN COTTON CAKE
Ingredients:
125 gr fresh durian flesh
1 tsp vanilla essence
150 gr all purpose flour
175 gr caster sugar
300 gr (5) eggs
1.5 tsp cake emulsifier
75 ml fresh milk
75 gr margarine + 60 gr butter
20x20x5 cm baking pan, greased and lined with baking paper
Method:
Heat milk, margarine & butter over low heat until compeletly melted and nearly come into boil, remove from heat.
Add in durian and flour, whisk thoroughly until smooth, set aside.
Beat eggs, sugar, emulsifier and vanilla using electrical mixer until pale, thick and fluffy.
Drop 2 woodenspoons of eggs batter into durian mixture, stir well.
Continue to add eggs batter gradually, always blend thoroughly using rubber spatula after each addition until all batter and mixture are completely blended.
Pour into prepared pan, put into steamer with full boiling water, steam over medium heat for 30 minutes.
Remove from steamer, let it cool compeletly. Remove from pan, cut into slices.
Note:
Served with chocolate sauce will be perfect, but I prefer to serve it plain instead as it brings maximum exploration to the distinctive authentic flavour of durian.
You can bake it instead of steamed it. I just think that steambake will be great.


Indonesian Version
CAKE DURIAN KUKUS
Bahan:
125 gr daging durian
1 sdt vanilla essence
150 gr tepung terigu
175 gr gula pasir (kalo ada jenis castor)
300 gr (5 butir) telur
1.5 sdt cake emulsifier
75 ml fresh milk
75 gr margarin + 60 gr butter
20x20x5 cm baking pan, oles margarin, lapisi kertas roti
Cara:
Panasin susu, margarin dan butter dengan api kecil hingga leleh dan hampir mendidih, matikan api.
Masukin durian dan tepung terigu, aduk rata hingga halus, sisihkan.
Kocok telur, emulsifier, vanilla dan gula hingga pucat dan kental.
Sendokkan 2 sendok kayu ke adonan durian, aduk dengan spatula hingga rata.
Tambahkan adonan telur secara bertahap sambil diaduk rata di setiap tambahan sehingga semua adonan bercampur rata.
Tuang ke loyang yang udah disiapin, masukin kukusan yang udah mendidih, atur api ke medium, kukus 30 menit.
Angkat dan dinginkan, keluarkan dari loyang, potong2 & sajikan.
Note:
Bisa disajikan dengan saus coklat, tapi gue prefer gak pake pendampng apa2 biar lebih brasa duriannya.
Selain dikukus bisa juga dioven, paling bagus dioven dengan cara ditim (steam bake / au bain marie) untuk mempertahankan tekstur halusnya.

Kelo Kuning

My grannies called it "Kelo Kuning", means yellow soup in Javanese. This soup served by generations in my family. A tasty clear soup made of fish stock, with fishes themselves, enriched with the fragrance of lemongrass and kaffir lime leaves, exotically spiced with garlic, ginger and turmeric, I can never help myself craving for this soup, specially in summer. Any kind of fish will do well, but milkfish will be best.

MILKFISH IN FRAGRANT YELLOW CLEAR SOUP
Ingredients:
2 milkfish (800gr), clean and cut clockwise
800ml water
2 stalk lemongrass, crushed
5 pieces kaffir lime leaves
4 cloves garlic, sliced
2 red chilli/capsicum, sliced
Bird eye chilli pepper (optional, to your hot taste)
1 stalk leek, sliced
4 tbs vegetable oil
2 tsp salt
2 tbs lemon juice (or more)
3 tomatoes, coarsely sliced
Ground into a paste:
3 cloves garlic
3 cm fresh ginger
3 cm fresh turmeric
Method:
Marinate fish with ground spices and 1 tsp salt, let it stand for 30 minutes in chiller.
Heat oil n frying pan, saute garlic, lemongrass, capsicum and kaffilr lime leaves until fragrant, set aside.
Heat water to a full boil, add in marinated fish and sauted herbs. Simmer for 15 minutes.
Add in leek, bird eye chilli, tomatoes, 1 tsp salt and lemon juice, continue to cook for another 2 minutes.
Remove from heat, serve warm.

BANDENG KELO KUNING (Bandeng Kuah Kuning)
Bahan:
2 buah bandeng (sekitar 800gr), bersihkan dan potong2
800ml air
2 batang serai, memarkan
5 lembar daun jeruk
4 siung bawang putih, iris
2 buah cabe merahm, iris serong
Cabe rawit secukupnya (optional, kalo pengen pedes)
1 batang daun pre (leek), iris serong
4 sdm minyak sayur
2 sdt garam /secukupnya
2 sdm air jeruk ato secukupnya
3 buah tomat, potong2
Haluskan:
3 siung bawang putih
3 cm jahe
3 cm kunyit
Cara:
Lumuri bandeng dengan bumbu halus dan 1 sdt garam, diamkan 30 menit di kulkas.
Panasin minyak, tumis bawang putih, serai, daun jeruk dan cabe merah hingga wangi dan layu, sisihkan.
Didihkan air, masukin bandeng dan tumisan, masak dengan api kecil 15 menit.
Tambahkan daun prei, cabe rawit, air jeruk, tomat dan sisa garam, teruskan memasak selama 2 menit.
Matikan api, sajikan hangat.

Brownies [revised]

As a big big fan of chocolate, I won't give apology for myself if I pass this superb cake over.
I've been doing many experiments to find a true brownies for my life. A dark, soft, moist, rich and sinful to my weight hehehehhh... But it should not be too sweet, not to forget the mysterious thin crisp film on the surface, to hide out its truth of chocolate delicacy inside.
And here it is, a real superb brownies that will drive you crazy.
This is not a new recipe actually, I modify my old brownies recipe, simply substitute the margarine/butter into vegetable oil and simplify the method. Just it! But do trust me that it gave a significant texture different. You may add extra chocolate chips to the batter for richer and denser texture if you like it gooey.
Don't do skewer test to ensure it's completely done. The extra moist texture will always rather stick on the skewer. It'll be stop sticking your skewer as you're conscious that it's overbaked already :P Simply look over the surface. Once it has a thin shiny crisp surface that doesn't stick on your fingers as you touch it, that's the perfect time to remove it from your oven.
Well dont you think that I just speaking too much? Now it's your turn to bake your own!

FUDGY BROWNIE
Ingredients:
250 gr dark cooking chocolate, coarsely chopped
175 gr vegetable oil (= 210ml)
a pinch of salt
3 tbs good quality of dutch processed cocoa
150 gr granulated sugar
1 tsp vanilla essence
50 ml milk
3 large eggs
150 gr all-purpose flour
150 gr chocolate chips (opt.)
150 gr roasted nuts, chopped (opt.)
20x20x4 cm pan, greased and lined with baking paper
Method:
Heat vegetable oil just until warm.
Add cocoa, salt, chocolate, milk and sugar, stir until chocolate until completely melted.
Add eggs and vanilla, whisk until well combined.
Stir in flour, chocolate chips and nuts, whisk thoroughly.
Pour onto prepared pan, bake in preheated oven until done.
Remove from oven, let it cool completely, remove from pan and cut into slices.
Note:
You may combine some butter or margarine instead of using oil totally for richer taste. I used to combine 50gr margarine or butter with 125gr veg oil.


Indonesian Version
FUDGY BROWNIE
Bahan:
250 gr dark cooking chocolate, cincang kasar
175 gr minyak sayur (= 210ml)
Seujung sendok teh garam
3 sdm coklat bubuk berkualitas
150 gr gula pasir
1 sdt vanilla essence
50 ml susu cair
3 butir telur ukuran besar
150 gr tepung terigu
150 gr chocolate chips (optional)
150 gr kacang2an panggang, cincang (optional)
Loyang ukuran 20x20x4 cm pan, olesi margarin, alasi kertas roti
Cara:
Hangatkan minyak sayur, masukin coklat cincang, coklat bubuk, susu, garam dan gula, aduk hingga coklat leleh.
Tambahkan telur & vanilla, aduk dengan pengocok kawat hingga tercampur rata.
Masukin tepung, coklat cips dan kacang2an, aduk rata.
Tuang ke loyang yang udah disiapin, panggang hingga matang.
Keluarkan dari oven, diamkan hingga betul2 dingin, keluarkan dari loyang dan potong-potong.
Note:
Minyak sayur bisa dikombinasi dengan margarin/butter untuk rasa yang lebih rich. Gue pake 50gr margarin/butter dan 125gr minyak.
Jangan lakukan tes tusuk untuk menentukan matang tidaknya, karena tekstur brownies ini sangat lembab sehingga selalu nempel di tusukan saat dites. Tanda kematangannya ketika atasnya sudah mengkilap dan retak2 serta kering ketika disentuh, meskipun terasa masih lunak. Nanti kalo udah bener2 dingin akan set dan mudah dipotong.

Prawns in Oriental Sauces

My hubby loves prawns, I do love oriental sauces, garlic and onions. I prepared this quick-but-delicious stirfry for my beloved as he looooove prawns sooo... much. The fragrant of sauces combined perfetly with garlic and prawns, so delicious, so exotic and terribly tantalizing ;) I let the shell keep intact as it gives extra rich taste and moist flesh compared to the shelled prawns.

FRIED PRAWN IN ORIENTAL SAUCE
Ingredients:
250 gr prawns, headed
2 tsp lemon juice
1/3 tsp salt
75 ml vegetable oil
3 cloves garlic, thinly sliced or finely chopped
1 medium onion, sliced roughly
5 stalks spring onion, cut into 5cm length
Sauces, mix thoroughly:
2 tsp light soy sauce
1.5 tbs teriyaki sauce
1.5 tbs oyster sauce
2 tsp worcestershire sauce (optional)
50 ml water
Method:
Marinate prawns with salt and lemon juice, let it stand for 5 minutes.
Heat oil in frying pan, fry marinated prawns just until cooked, do not overcooked, set aside.
Add chopped garlic to the remaining oil in the pan, saute over medium heat until golden in colour.
Pour in mixed sauces, turn the heat to high, let it come to a full boil.
Stir in fried prawns and sliced onion, saute for half minutes.
Add in spring onion, continue to stir for another half minutes.
Remove from heat, serve immediately.
Note:
If possible try to cook the prawns with the shell intact, this will bring a stronger and tastier flavour with extra moisture to the flesh added from the shell.
Serve with potatoes and braised vegetables.


Indonesian Version
UDANG GORENG SAUS ORIENTAL
Bahan:
250 gr udang jerbung segar, buang kulit kepalanya
2 sdt air jeruk
1/3 sdt garam
75 ml minyak sayur
3 siung bawang putih, irs tipis
1 buah bawang bombay ukuran sedang, iris kasar membujur
5 tangkai daun bawang (spring onion), potong 5cm
Saus, aduk jadi satu:
2 sdt light soy sauce (pake kecap asin boleh)
1.5 sdm saus teriyaki
1.5 sdm saus tiram
2 sdt kecap inggris
50 ml air matang
Cara:
Aduk udang, air jeruk dan garam, diamkan 5 menit.
Panasin minyak sayur, masukin udang, masak sampe sekedar matang ajah jangan terlalu kering.
Tiriskan udang, masukkan bawang merah dan bawang putih ke wajan yang masih panas.
Tumis dengan api medium high sampe bawang berwarna kuning, tuangi campuran saus, biarkan berbuih.
Masukin udang, aduk rata setengah menit.
Masukin daun bawang, aduk setengah menit lagi.
Matiin api, sajikan segera.
Note:
Biarkan udang tanpa dikupas, aroma dan rasanya akan lebih kaya dan dagingnya lebih lembut daripada bila dikupas.
Penyajian gaya oriental pake tumis sayuran (pokchoy, kailan, kangkung)
Penyajian gaya jawa pake kuluban dan sambal terasi.
Penyajian gaya continental pake potongan kentang rebus yang ditumis dengan garlic butter & peterseli plus rebusan mixed vegetables.

Cake Tape, Fermented Cassava Cake

Tape, or fermented cassava is very popular in Indonesia. It is cooked cassava (steamed or boiled), fermented with particular yeast (made from ground spices and rice flour), stored in airtight container in a dark place for 2-3 days. The fermentation produces a moist and soft flesh cassava with sweet and sour alcoholic taste. You can consume it directly or create various desserts using it, from drinks, jellies, fritters and cakes.
I was about making afternoon cake while I saw some Tape left in chiller. I thought I could turn it to be a delicious cake for my cloudy sunday, combined with sultanas and nuts. It was my really first Cake Tape anyway :D I made it without any recipe, but my heart told me what I had to blend hehehehhh... and it worked! A soft and moist cake with a sweet smell of Tape and a shot of vanilla scent. Topped with dark ganache, it was really a perfect way to use up my tape ;)

CAKE TAPE (Fermented Cassava Cake)
Ingredients:
4 eggs
100 gr caster sugar
1.5 tsp cake emulsifier (optional)
150 gr all purpose flour + ¼ tsp baking powder, shifted
200 gr good quality of Tape (fermented cassava), discard the thin woody core
100 gr margarine, melted
1 tbs vanilla essence
50 gr roasted nuts, chopped (I used kenari or Java Almond or Pili Nuts)
50 gr sultanas or raisins
20x20x4cm baking pan, greased and lined with baking paper
Method:
Put raisins/sultanas in a small bowl, pour boiling water just until covered, let it soaked for 3-4 minutes until puffed, rinse and pat dry in papertowel.
Mix raisins, nuts and flour, set aside.
Beat fermented cassava, margarine and vanilla using electrical mixer at medium speed for one minute. Fold in mixed flour, continue to beat for a half minutes until well blended, set a side.
At another bowl, beat eggs, sugar and cake emulsifier at full speed until thick, fluffy and pale.
Fold into cassava mixture in four batch, stir well using spatula or wooden spoon for each addition until well combined.
Pour into prepared pan, bake until done.
Remove from the pan, let it cool. Cut and serve with your favourite topping (chocolates, cream cheese or simply dust with confectioner sugar and cinnamon powder, or served with 1-2 scoops of ice cream, yummm...)
Note:
You may substitute margarine with vegetable oil or butter, or combination of both, add a pinch of salt for better taste.


Indonesian Version
CAKE TAPE
Bahan:
4 butir telur
100 gr gula pasir
1.5 sdt emulsifier
150 gr terigu + ¼ sdt baking powder
200 gr tape yang bagus, buang serat tengahnya
100 gr margarin, lelehkan
1 sdm vanilla essence
50 gr kenari sangrai, cincang kasar
50 gr kismis
Loyang 20x20x4cm, olesi minyak sayur & alasi kertas roti
Cara:
Rendam kismis dalam air panas (gak usah banyak2 asal sampe terendam), biarkan 2-3 menit sampe ngembang, tiriskan & tebarkan di papertowel agar airnya terserap.
Sementara nyuekin kismis, kocok tape, margarin leleh dan vanilla dengan speed sedang selama 1 menit hingga lembut.
Campur kismis, tepung dan kenari hingga rata, masukin ke campuran tape, kocok lagi dengan speed sedang setengah menit hingga rata, sisihkan.
Kocok telur, gula dan emulsifier hingga putih mengembang dan kental (jangan lupa whisker bekas ngaduk tape dicuci & dikeringin dulu ya hehehehe…).
Tuang sepertiga kocokan telur ke adonan tape, aduk balik dengan spatula hingga menyatu.
Tuang lagi sisa telur adonan dalam 2-3 tahap sambil terus diaduk balik hingga rata.
Tuang ke loyang yang udah disiapin, oven sampe matang dengan suhu sedang.
Angkat, keluarkan dari loyang dan diamkan hingga dingin.
Taburi topping sesuai selera, potong2 & sajikan.
Note:
Saat dioven adonan gak akan terlalu mengembang, tapi hasilnya tetep spongy dan lembut.
Kemaren toppingnya pake ganache sisa. Bisa dikasi topping krimcis, keju parut, gula halus campur kayumanis dll. Tanpa topping juga noproblem, tetep uenak.
Penyajian lain, bisa ama 1-2 skop es krim, sluuurppp…

Melted Cheez Bitterballs

Bitterballen, also known as Dutch Croquette, is one famous appetizer derivated from Nederlander in the era of Dutch domination in Indonesia. Indonesian people serve it as snack rather than as appetizer, served in tea break or as brunch.
I like it cheesy, but not the way the others make it. They just simply mix grated cheese into the batter. My way is, squeezing a melted cheese filling in the center, and a swirl of cheese on top. It brings so much better taste and appearance ;)

MELTED CHEEZ BITTERBALLS Ingredients:
175 gr chicken breast fillet, boiled until cooked
150 gr carrot, skinned, small diced
1 small can champignon/button mushroom, drain and chopped
2 cloves garlic, grated or ground
2 tbs milk powder
200-250 ml chicken broth
2 tbs vegetable oil
pepper, nutmeg powder, salt and sugar to taste
4 tbs all purpose flour
125 gr breadcrumb
Coating mixture, beat well for one minute:
150 ml eggwhites
2 tbs corn starch
Cheese mixture:
100 gr cheddar cheese, grated
50-75 ml fresh milk
Using electrical blender, process until smooth
Method:
Drain boiled chicken from the broth, cut into small dices.
Heat oil in frying pan, saute grated garlic until fragrant and yellow in colour.
Stir in champignon, carrot and chicken, cook for 2 minutes.
Dissolve milk powder in chicken broth, pour into the frying vegetables. Season with pepper, nutmeg, salt and sugar, bring to a full boil.
Simmering the heat, sprinkle the flour gradually and stirring continuously until thickened.
Turn to medium heat, continue to cook until reaching very thick consistency and easy to form.
Turn off the heat, let it cool.
Divide dough into 4cm sized balls (about 40 grams for each).
Take a half of cheese mixture, put in piping bag. Reserve the other half.
For each dough ball, make a hole and squeeze out the cheese mixture into the hole, close and seal the hole then smooth out by rolling it between palms (do this step using greased palms).
Dip balls into coating mixture then into bread crumb until evenly breaded.
Freeze breaded balls at least for an hour then deep fry until golden brown.
Using piping bag, spread out reserved cheese mixture onto the top of each ball. Serve warm.
Note:
Freezed balls can be stored for up to 2 weeks.

Indonesian version.
MELTED CHEEZ BITTERBALLS Bahan:
175 gr fillet dada ayam, rebus, tiriskan
150 gr wortel kupas
1 klg kecil jamur kancing
2 siung bawang putih, parut
2 sdm susu bubuk
200-250 ml kaldu perebus ayam
3 sdm minyak sayur
Lada, pala, garam, gula secukupnya
4 sdm terigu /secukupnya
Coating, kocok rata 1 menit:
125 gr breadcrumb /secukupnya
150 ml putih telur, kocok lepas dengan 2 sdm maizena
Filling & topping:
100 gr keju cheddar parut
50-60 ml susu cair
Proses dengan blender sampai halus
Cara:
Dada ayam rebus dan wortel kupas diiris dadu kecil.
Jamur ditiriskan & diperas dikit, cincang kasar.
Larutkan susu bubuk dengan kaldu hangat.
Panasin minyak, tumis bawang putih parut hingga kekuningan.
Masukin jamur, wortel dan ayam. Tumis 2 menit.
Masukkan larutan kaldu+susu, bumbui lada pala garam dan gula, masak hingga mendidih.
Kecilkan api ke simmer, taburkan terigu sedikit2 sambil diaduk rata hingga terigu habis. Masak adonan sampe mengental.
Besarkan api ke medium low, lanjutkan masak hingga pekat, matikan api. Diamkan hingga adonan menjadi dingin.
Bagi adonan menjadi bola2 diameter 4cm.
Ambil setengah bagian adonan keju, masukin piping bag.
Ambil satu bola, buat lubang dan semprotkan adonan keju, rapatkan dan gulung kembali. Kerjakan hingga adonan habis.
Celup bola2 ke kocokan putih telur, gulingkan pada breadcrumb hingga benar2 rata. Kerjakan hingga bola2 habis.
Simpan bola2 berlapis breadcrumb di freezer minimal 1 jam. Deepfry hingga keemasan, tiriskan.
Tunggu sampe uap panasnya berkurang, semprotkan sisa adonan keju diatasnya, sajikan hangat.
Note:
Bitterballs bisa bertahan dua minggu dalam kondisi beku di friser. Simpan bertumpuk di wadah tertutup rapat, beri slembar plastik di tiap lapis agar tidak lengket dan merusak bentuk.

Condiments: Strawberry and Mango Jam

As soon as I saw the plentiful mangoes everywhere in its peak season, I just knew I had to use it in my morning tea. Be it a cake or pie.
At the same time I got two boxes of fresh organic strawberries left in refrgerator.
Unfortunately I got my baking-blue coming back. Needless to say, I won't do any baking works while am not in a good mood, unless I'll produce the worst cake ever :))
At the end, the fresh and tempting smell of riped mango and strawberries gave me idea of making jams. Then there I was, sipping my morning tea with a mango sandwich toast, while I had chocolate cake with strawberry sauce in the afternoon ;)

STRAWBERRY JAM
Ingredients:
400 gr fresh strawberries, clean, hulled and chopped
200 gr cane sugar (increase or reduce to your taste)
75 ml water
Method:
Heat chopped strawberries in a saucepan over low heat until the natural liquid comes out.
Add in sugar and water, let it comes to a boil without stirring until half of the sugar is dissolved.
Stir well and turn the heat to simmer, cook until it's jellylike thickened or into spreadable consistency.
Turn off the heat, pour the jam onto sterilized bottle, seal tightly and steam for 30 minutes.
Let it cool, store in refrigerator. Unopened bottle can be kept up to 5 months.
Note:
You can add a 5-6 cm cinnamon stick at the first step for richer flavour and taste.
Use the same recipe to make Strawberry Sauce by adding 200 ml water to the recipe and cook until just slightly thickened.



SELAI STROBERI
Bahan:
400 gr stroberi segar, cincang kasar
200 gr gula pasir (ato sesue slera)
75 ml air
Cara:
Panasin stroberi di panci kecil pake api kecil ajah hingga keluar airnya.
Masukin gula dan air, diamkan hingga gula larut sebagian.
Kecilkan api hingga simmer, aduk2 sampe mendidih dan mengental hingga konsistensinya cukup pekat.
Matiin api, transfer ke botol selai yang udah disterilkan, tutup rapat dan kukus 30 menit.
Dinginkan, bisa tahan disimpan di kulkas hingga 5 bulan.
Note:
Tambahkan 5-6 cm kayu manis di tahap awal bila ingin rasa & aroma yang lebih kaya.
Untuk bikin saus, dengan cara yang sama tambahkan 200 ml air dan masak hingga rada kental.

MANGO JAM
Ingredients:
600 gr riped mango flesh
200 ml water
400 gr small diced mango
200 gr cane sugar (increase or reduce to your taste)
1 tbs lemon juice to taste (optional, if you like it a little sour)
Method:
Put mango flesh and water in electrical blender, process until smooth.
Pour into saucepan, cook over low leat until the liquid is reduced.
Add in diced mango, sugar and lemon juice, stirring frequently until thickened into spreadable consistency.
Turn off the heat, pour the jam onto sterilized bottle, seal tightly and steam for 30 minutes.
Let it cool, store in refrigerator up to 5 months.
Note:
You can add a 5-6 cm cinnamon stick at the first step for richer flavour and taste.

SELAI MANGGA
Bahan:
600 gr daging mangga masak + 200 ml air, blender halus
400 gr daging mangga masak, potong dadu kecil2
200 gr gula pasir (ato sesue slera)
1 sdm air jeruk nipis (optional, kalo mangganya manis ajah gak asem blas)
Cara:
Panasin blenderan mangga di wajan sambil sesekali diaduk hingga airnya menyusut.
Masukin gula pasir, potongan mangga dan air jeruk, masak sambil diaduk2 hingga konsistensinya cukup kental untuk olesan.
Matiin api, transfer ke botol selai yang udah disterilkan, tutup rapat dan kukus 30 menit.
Dinginkan, bisa tahan disimpan di kulkas hingga 5 bulan.
Note:
Tambahkan 5-6 cm kayu manis di tahap awal bila ingin rasa & aroma yang lebih kaya.

Candies: Nuts Chocolate Candy

I love chocolates. Well, who dont anyway :)
I made this candy for my mom who loves chocolates much, as much as we all do.
I wont explain anything about chocolates. Everyone know it, even kids do.
I wont give ideas of what you can mix within chocolates. You know you can throw anything into it, even kids know better :)
I only wanna tell you, that I've just used up my pistachio nuts and milk chocolates for my mom, cos she wanted me to.


Nuts Chocolate Candy
Ingredients:
400 gr milk cooking chocolate, chopped
200 gr shelled roasted nuts, coarsely chopped (I used pistachio)
22 x 22 cm cookie pan, lined with plastic film or baking paper
Method:
Heat water in a small saucepan, turn off the heat just before it reaches boiling temperature.
Place chocolate in a bowl, sit it over the saucepan (the bowl must be larger than saucepan).
Let chocolate melt slowly until half of it, remove from the saucepan.
Stirring occasionaly, let the remaining chunks of chocolate melt completely by the heat of the surrounding warm chocolate.
Stir in chopped nuts, mix well.
Spread over prepared pan and refrigerate until firm.
Store at room temperature. Cut into squares, store in cool place.

Indonesian Version
Permen Coklat Kacang
Bahan:
400 gr milk cooking chocolate, cincang
200 gr kacang2an kupas sangrai, cincang kasar (gue pake pistachio)
Loyang tipis ukuran 22 x 22 cm pan, lapisi plastik ato kertas roti
Cara:
Panaskan panci kecil berisi air hingga hampir mendidih, matikan api.
Tempatkan coklat cincang dalam mangkuk yang berukuran lebih besar dari mulut panci, dudukkan diatas panci berisi air panas tersebut.
Diamkan hingga coklat meleleh setengahnya, pindahkan mangkuk ke meja.
Aduk2 coklat sebentar, diamkan kembali hingga seluruh coklat meleleh sempurna.
Masukin kacang cincang, aduk rata.
Tuang ke loyang yang udah disiapin, ratakan permukaannya. Diamkan di kulkas hingga beku, keluarkan dan diamkan hingga mencapai suhu ruang kembali.
Potong2 sesuai selera, masukin toples dan simpan di tempat sejuk.