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.