Blog Archive

April 2012

Eggplant Parmesan/ Aubergine Parmigiana/ Terong Dengan Keju Parmesan

serves 6-8 portion

This is one of my favourite food, actually in Indonesia you can just cook the Eggplants or we called it Terong by adding some sambal. 
Eggplant Parmesan, parmigiana di melanzane in Italian, is one of the classic preparations of Southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily.


Ingredients

  • 200 gr Parmesan Cheese
  • 300 gr of fresh mozzarella, cut thinly
  • 2 Large of Terong/ Eggplants/Aubergine, cut about 1cm 
  • 1 Large Carrot, cut about 1cm
  • 1 Large zucchetti/ zucchini, cut about 1cm
  •  1/2 cup of all-purpose flour
  •  1/2 cup of dry Breadcrumbs 
  •  1 Egg, Beaten 

Tomato Sauce

  • 4 tbsp of Olive Oil
  • 1 Onion, chopped finely
  • 3 Garlic, peeled & minced
  • 10 Brown Mushrooms,cut into 6 pieces
  • Freshly ground black pepper
  • 2 cans of Tomato Sauce
  • 1 cup Water
  • A pinch of Salt
  • Cayenne Pepper (optional)
  • 1 cup of dry Red wine  (optional)
  • A pinch of Nutmeg
  • 1/2 tsp of Cinammon Powder
  • 1/2 tsp Dried Oregano
  • 2 Sheets of Bay Leaves
  • Rosemary leaves

 How to make it

  1. Cut theZucchetti, carrot & eggplants into 1 cm per slice, set aside. Place some eggplants in a large colander and sprinkle evenly with some salt. (Be sure to put a big bowl under the colander to catch the water from the eggplants) Repeat with remaining eggplant, salting, until all eggplants are in the colander. Let it drain for about 30 minutes (The purpose of this step is to have the eggplant release some of the moisture before cooking).
  2. While the eggplant is still draining you can prepare the tomato sauce
  3. Tomato Sauce: add Olive oil in a frying pan with a medium high heat, then add cut onions & minced garlic stir it until the colour is turning to golden brown, then add mushroom, stir it for another 5-10 minutes until the mushroom is getting soft. (optional you can add some red wine). Stir well, add the tomatoes, cinammon powder, cayenne pepper, salt, black pepper, nutmeg, oregano, bay leaves & rosemary. Stir well until well combined & bring it to boil. Reduce the heat to medium-low heat simmer. Cover for about approx. 90 minutes, stirring occasionally. Let the tomato sauce get a little bit thick.
  4. When the eggplant has drained, wipe them off to remove the excess water – you may use paper towels. In another wide bowl, combine flour and breadcrumbs together. Pour beaten eggs into another bowl. Place a large, deep skillet over medium heat, and pour in a half inch of vegetable oil. When the oil is shimmering, dip the eggplant slices into the egg mixture, then coat with flour & breadcrumb mixture. Discard any leftover egg or bread crumb mixture. Arrange the slices, one layer deep, on the prepared baking sheets. .
  5. Check the Tomato sauce, when it is ready preheat the oven to 180°C (356F).
  6. Oil around the casserole dish with a pastry brush, spread 1 cup of tomato sauce. Put one third of the eggplant slices, then spread evenly with 1 cup of Tomato sauce and sprinkle parmesan until its cover. Now repeat the process. Arrange some slices of zucchetti/zucchini over the tomato sauce, then on the top of zucchetti arrange some slices of carrot until fully covered. On top of the carrot arrange the slices of eggplant, cover it with tomato sauce. To finish lay the last eggplants, then cover it with the rest tomato sauce, parmesan and mozzarella cheese until its fully covered.
  7. Bake for 40 minutes, until the top is golden brown, bubbly & of course until its all the way through.
  8. Let it cool down for 15-20 minutes. Then serve.

Enjoy! En Guete! Selamat Makan!


Beef Rendang

Serve for 4 Persons

 

This is one of My hubands’s favourite’s food. Actually rendang is a dish which originated from Minangkabau (West Sumatra) and now commonly served across the country &  specially throughout Asia.

 

Rendang is one of the  characteristic foods of Minangkabau culture, it is served at  ceremonial  occasions  and honor  guests.

 

The authentic Padang Rendang  will takes hours to cook (usually 4 hours), that is why Rendang is considered a dry curry which means the sauce sticks to the meat.  It makes the Rendang have a unique taste. If you are a fan of curry or you just wish your curry have an abundance flavor then you must try Rendang.

 

 

Ingredients

  • 1 kg Boneless Beef, cut into cubes
  • 4 tbsps vegetable oil
  • 1 and half big shallots/ 8 small shallots, Sliced thinly
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder 
  • 1 tsp Coriander powder
  • 3 tsp of Sambal oelek
  • 2 Lemongrass (cut into 4-inch length & pounded)
  • 1 can of Coconut Milk
  • 100 ml Water
  • 4 Bay leaves
  • Black pepper & Salt to taste

Spice Paste (Blended)

  • 5 Small shallots/ 1 and half big shallots
  • 2 cm Ginger
  • 1 cm Galangal
  • 3 Cloves Garlic
  • 5 chilies (soaked in warm water and seeded)
  • 6 Kaffir Lime Leaves

How  to make it

  1. Blend all the spice paste in a food processor until soft. Set aside.
  2. Heat the oil in a stew pot. Then add the Shallots & fry it until golden brown, add the blended spice paste and sambal oelek. Stirring occasionally.
  3. Add the beef, pounded lemongrass, bay leaves, cinammon powder, nutmeg powder, koriander powder and stir it for about 5 minutes.
  4. Add the coconut milk, water, and simmer on medium – low heat, stirring frequently until the meat is almost cooked.
  5. Put the heat to the lowest level, cover it & let it simmer for 1–2 hours. Until the meat is tender and the gravy has dried up. Add some salt to taste (if its too spicy or salty add some sugar).
  6. After 2 hours cooking remove the existing oil from the pan & stir it again.
  7. Steam some rice.
  8. Now the rendang is ready to serve immediately add the steamed rice.

Enjoy! En Guete! Selamat Makan!

Chocolate Cheese Cake

Ingredients

  • 220 gr Granulated sugar
  • 8 oz Package creamcheese, softened at room temperature
  • 250 gr sour cream
  • 300 gr Toblerone Dark Chocolate, melted
  • 1 tsp Coffee powder
  • 2 tbsp cocoa powder
  • 3 Eggs 
  • 1/4 Almond extract
  • 1/2 Vanilla Extract  

For the base of the cake

  • 500 gr Chocolate Cookies, crushed until soft
  • 2 tbsp of Granulated Sugar
  • 170 gr Unsalted Butter, melted & let it cold
  • 1 Springform pan of (22-30cm)

How to make the base

  1. Pre heat your oven to 250 Celcius
  2. Place the chocolate cookies in a plastic bag and crush them using a rolling pin. Pour the crushed cookies into a bowl.
  3. Melt the butter & let it cool down, then add 2 tbsp granulated sugar & mix over the cookies. Pour & press the mixture into a springform pan. Spread the cookie crust all around and up to the sides of the pan and keep it in refrigerator for about 20 minutes.

How to make the filling

  1. Add softened cream cheese into a large bowl and fold it over until it becomes creamy. Then, add almond extract, vanilla extract & Granulated sugar, mix together. Add 3 eggs (one at a time, be careful not to whip the batter). Add sour cream, coffee powder, cocoa powder & melted toblerone chocolate. Stir  all the mixture until the batter is having a nice & dark color.
  2. Take out the cookie crust from the refrigerator & pour all the mixture over the cookie crust and put the spring form in the oven and bake for 1 hour. Shut the oven off and let the chocolate cheese cake cool in the oven for up to 3-4 hours. This will keep it from cracking when you transfer it to the refrigerator. After its cooled down, put it in the refrigerator. The colder your cheese cake, the more firm the filling will be. 
     
    Use a knife to separate the cheese cake from the spring form. Release the cheesecake from the form. Now your cheese cake is ready to serve.

 Enjoy! En Guete! Selamat Makan!

Homemade Laksa

Serve for 4 Persons

Ingredients

For the Broth

  • 3 tbsp Vegetable Oil
  • 1 ltr of Chicken stock
  • 1 Can of Coconut Milk
  • 3 tbsp of Laksa Paste (depending on your taste – 3 is spicy for Western)
  • 1 package Fish Balls
  • 1 package Fried tofu puffs
  • 2 tbsp of Fish sauce
  • 1 lime, take the juice
  • 3 Lime leaves
  • Fish cake (optional)
  • 2 stalks lemongrass (white part only, pounded)
  • salt just to taste

The Spice Paste (all these ingredients you blended until it’s soft)

  • 3 Big Shallots / 6-7 for the small Shallots, chopped
  • 5 Clove Garlic, chopped
  • 3 cm Ginger, peeled & chopped
  • 2 fresh red chilli (you could put moredepending on your taste)
  • 1 tbsp of Ebi (dried prawn)
  • A ½ cup of water
  • 1 tbsp Blackpepper
  • A pinch of  Salt  


Garnishes


How to Make it

  1. Blend shallots, garlic, ginger, chillies, Ebi, chili, blackpaper, salt and water until it becomes a smooth paste – set aside. 
  2. Bring a pan with oil to meduim heat. Start to fry the spice paste for 5 minutes, then adding the laksa paste. Fry again for another 5 minutes and pour Chicken stock until it is boiling slightly. Then add coconut milk, keep stiring all the time & allow to simmer.
  3. Add fish balls, fried tofu, fish sauce, squeeze in the lime and salt to taste.
  4. *If you wish to have Egg noodle  :  Rinse the egg noodles, drain them and set aside. 
  5. *If you wish to have a vermicelli : Soak the dry vermicelli noodles with some hot water until they are soft, drained and set aside.
  6. To assemble: set a bowl of laksa, drain the noodles and transfer to a serving bowl. Add a handful of bean sprouts. On top of the noodles add a few pieces of fish cake and eggs.
  7. Pour the laksa broth and a few pieces of tofu puffs to top the noodles. Garnish with spring onions, chilli, coriander and fried shallots. Don’t forget to squeeze the lime before eating. Now your laksa is ready to serve.

Enjoy! En Guete! Selamat Makan!

Chocolate Swiss Roulade

Serve into 8 Slices 

Ingredients

  • 250 gr Plain Dark Chocolate, Chopped
  • 225 gr Granulated Sugar
  • 7 Eggs, separate the Egg yolks & White Eggs
  • 300 ml Double Cream
  • 3 tbsp Icing Sugar, for dusting
  • Strawberry Jam (optional)
  • Crushed Roasted Almonds

How to make it

  1. Preheat the oven to 180C. Lightly oil  & line a 33cm x 23cm Swiss roll tin with a Baking Paper.
  2. Melt the chocolate in a bowl set over a saucepan of simmering water. (Do not let the base of the bowl touch the water.) stirring occasionally. Remove from the heat and then let it cool.
  3. Place the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy, then add the cooled chocolate and stir until everthing is blended.
  4. In a separate bowl, whisk the egg whites until stiff but not dry (If you turn the bowl upside down, the whites should be stiff enough not to fall out). Carefully fold into the chocolate mixture.
  5. Pour the mixture into a prepared tin and gently level the surface. Bake in the pre-heated oven for about 25-30 minutes, until risen or firm. 
  6. Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake & a damp tea towel on top of the rack. Set aside for several hours or preferably overnight.
  7. Dust a large piece of a Baking paper on the work surface and dust it lightly with icing sugar. Unwrap the cake & turn out onto the Baking Paper. Remove the baking paper & start spread the whip cream & strawberry jam over the cake until soft peaks form then roll up like a Swiss roll, starting at the long edge and using the paper to help, rolling carefully but firmly. 
  8. Transfer to a serving plate & decorate  with crushed roasted almonds. Now your cake is ready to serve.

Enjoy! En Guete! Selamat Makan!

Cendol Indonesian Jelly Drink

Serving for 8 Persons

Cendol is a traditional jelly drink as a dessert. It made from shaved ice, coconut milk, green starched with pandan flavouring and palm sugar. In Switzerland it is a little bit hard to find this dessert, so i decided to make my own cendol at home. Well i was surprised to make this dessert it is not difficult at all!

If you like to explore new recipes like me or miss cendol or even wanna try the taste, why don’t you try to make it by yourself?



Ingredients Cendol

  • 100 gr Rice flour
  • 10 gr Tapioca flour
  • 1/2 tsp of Salt
  • 4 tbsp Granulated Sugar
  • 1 sdm Vanilla extract
  • 630 ml Water from Pandan leaves
  • Half Basin of Ice water
  • Cendol mold or you can use Spätzlihobel.

Palm Sugar Syrup

 
Coconut Milk

How to make it 

  1. To obtain pandan juice, chop about 15 pandan leaves and blend them in an electric blender with  600 ml water use a colander to squeeze out the juice. (throw the leaves away, in this case we just need the water), then devide into 2 cups first juice is 400 ml & second juice is 230 ml. (If you can’t find Pandan leaves at your place, you may substitute with Aroma Pandan paste that you can buy at any Asian Shop).
  2. Pour the first juice (400 ml) pandan juice to the pan & let it boil in a low-medium heat.
  3. Meawhile pour the second juice (230 ml) into the bowl. Then add rice flour, tapioca flour, sugar, vanilla & salt. Stir the mixture into a smooth batter. 
  4. When the first juice is boiled, add the second juice to the pan, stirring all the time until the mixture is transparant and thick then emove immediately from the heat.
  5. Prepare a cendol mold over a basin half-filled with ice-cold water. Put the cooked mixture on top of the mold & press it through to form little droplets of cendol.
  6. Leave the cendol in the ice water until it’s firm & hard. Then add more ice cubes to the water to set the cendol faster. Drain in a colander and refrigerate the cendol till ready to use. 
    To prepare the palm sugar syrup
    • Boil palm sugar, water and Pandan leaves until the sugar and the leaves dissolve completely. Strain and allow to cool completely.
    For the coconut milk
    • Boil the coconut milk, add a pinch of salt & pandan leaves, keep stirring all the time once it is boiling, remove it from the heat & allow to cool down.

     Serving Instructions

    1. Add some crushed ice into a glass
    2. Add approx. 2 tbsp palm sugar syrup.
    3. Add the desired amount of cendol into the glass
    4. Pour some coconut milk.
    5. Now your cendol is ready to drink!

    Enjoy! En Guete! Selamat Makan!

    Potato Doughnuts

    Serve for 18-20 Doughnuts

    This Potato Doughnuts recipe is one of my favourite doughnuts recipes that I have tried. This is a perfect snack for everyone, you can enjoy this Doughnuts with a cup of Coffee or tea.   

    Material

    • 1 Wok
    • 1 Bowl
    • 1 Chop Stick 
    • 1 Doughnut Form to get the form. Alternative could be
      • 1 Shot Glass and 1 Rice Bowl

    Ingredients

    • 3 Big Potatoes, steam, peel & mash until soft
    • 150 gr granulated sugar
    • 12 gr Instant Dry Yeast
    • 75 gr Margarine/Butter
    • 70 gr Milk Powder
    • 5 Egg Yolks
    • 500 gr Flour
    • 1 tbsp Vanilla  Powder
    • 100 ml Cold Water
    • A Pinch of Salt
    • Vegetable oil to fry the dough

    For a Glace

    • 500 gr Chocolate
    • 25 gr Butter
    • 5 sdm Sugar Powder

     How to make it 

    1. Steam the potato. Once it become soft pill out the skin & mash it utill its really soft, set aside & let it cool.
    2. Mix together Flour, Instant dry yeast, Milk powder, Vanilla powder, Caster Sugar, Mix until become a dough. Then add Mash Potatoes, Egg yolks & Cold water knead again the dough. Then add Salt & Margarine, knead until the dough become elastic. Place the dough in a bowl & cover it, set aside for about 15-20 Minutes to rise.
    3. After that you can take a handful of the dough and form it into the typical shape – height : like thumb.
    4. You need to make the classic form now. The easy way is to use the Form that you can buy at any houshold store. If you dont have a Form, I have 2 tricks.
      1. Roll the dough out to a thickness of about half of a centimetre. Next, use the large cutter to cut out the doughnuts. You can then use the small cutter to cut out their centres.
      2. Use the small rice bowl to make the classic shape. Put the shot glass into the middle of the dough and you have a perfect Doughnut shape.
    5. Heat some vegetable Oil in a Wok. (medium- high heat)
    6. While waiting for the oil to heat up, you can prepare a tray by lining it with some paper towel. place the doughnuts into the hot oil a few at a time. Let them cook for a few minutes until golden brown and turn them over with the chopstick or the bamboo-stick.
      Your doughnuts are now ready to serve!
      As a serving suggestion they can be glazed with strawberry, chocolate, or raspberry sauces
      Take them out of the Wok. Remove the oil & drain. Let the Doughnuts cool down then you can add the glace.   

     For the Glace:

    • In a medium bowl: whisk vanilla extract, butter & Chocolate.  Slowly stir in milk  Whisk until its silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.
    • Dip doughnuts in chocolate glaze and let it rest to harden slightly. You can add some grated Peanuts, Pistacio o.e. as you like. 
    • Notice: They can be glazed with icing sugar, strawberry, raspberry sauces, …

    Now your doughnuts are ready to serve…

    Enjoy! En Guete! Selamat Makan!

    Ravioli with Spicy Salami & Marsala Sauce

    Serve for 3-4 Persons
     

    You can use this recipe with any Penne. As I love spicy foods, I created this meal after I’ve found a spicy salami at the farmers market. Beside that the taste of Marsala Wine gives the food its special flavour.

    Ingredients

    • 400 gr of Penne (Ravioli, Spaghetti, o.e.)
    • 2 tbsp olive oil
    • 1 Big Onion, chopped finely
    • 3 clove of garlic, chopped
    • 150 gr spicy Salami, diced into a cube
    • 3,5 dl half cream
    • 50 gr Parmiggiano Cheese
    • 3 Eggs
    • Salt & pepper 
    • 1 cup of Marsala Wine
    • Parsley for Garnish

     How to make the Ravioli &  the Sauce

    1. Bring a pan, boil three quarters of water and add some salt. 
    2. Add the Ravioli into the boiling water and cook it for about 10 minutes or until “al dente” – which means cooked but still a little stiff to the bite.(Do not let it overcook).
    3. While the Ravioli is cooking, you can make the sauce.  Place a saucepan onto a medium-high heat. Add olive oil then add the onion and garlic, and stir it for a few minutes until its getting golden-brown. 
    4. Then add the Spicy Salami let it cook for 10 minutes or until the oil from the salami is out.
    5. Add eggs & stir it like a scramble eggs, after that add Parmiggiano Cheese, Marsala Wine & last add half cream. Season well with salt and pepper and cook for another 5-10 minutes. Stir the mixture together.
    6. Take the Ravioli to the sink and drain it into the colander.
    7. Transfer the Ravioli to the saucepan. And cook it at medium heat and season with the cooked cream. 
    8. Remove from the heat.
    9. Just before serving: add whole leaves of parsley. To finish, sprinkle over the rest of the parmesan on top of the Penne. And serve!

     Secret tip

    Add some fine rose pepper at  the end, it will give the Ravioli a special taste. You can find it at any fine food store.

     
    Enjoy! En Guete! Selamat Makan!

    Classic Italian Beef & Cheese Lasagna

    Serve for 6-8 Portions

     

    There’s nothing more tasty than a homemade Lasagna, this recipe is really easy to make & the taste is so good… You can serve your Lasagna together with a fresh salad and some good italian red wine. I recommend you for example a “Valpolicella Ripasso”.


    Ingredients

     Bolognaise Sauce

    • 3 tbsp of Olive oil
    • 3 tbsp of Margarine
    • 1 Onion, chopped finely
    • 2 Garlic,Chopped finely
    • 500 gr ground Beef 
    • 4  Pieces of Beef sausage, hacked
    • 4 Brown Mushroom, rough chopped
    • 2 cans of Tomato Sauce
    • 1 cup Water
    • A pinch of Salt
    • Cayenne Pepper (optional)
    • 1 cup of dry Red wine  (optional)
    • A pinch of Nutmeg
    • 1/2 tsp dried Oregano
    • 2 Sheets of Bay Leaves

    Bechamel Sauce

    • 150 gr of fresh Mozzarella Cheese, cut thinly
    • Parmiggiano Cheese
    • 250 gr Ricotta Cheese
    • 1 Egg
    • Cayenne pepper (optional)
    • Black pepper
    • A pinch of  salt
    • Parsley leaves, chopped
    • Basil leaves, chopped

     

    How to make the Lasagna

    1. Tomato Sauce: add olive oil in a frying pan with medium heat, then add onion & garlic until the colour is turning to golden brown. Optional you can add some red wine, stir well, add the tomato sauce, water, cayenne pepper, salt, black pepper, nutmeg, stir well and set aside.
    2. Bolognaise Sauce: In another pan add some olive oil, then add beef & sausage stir over medium-high heat until the meet is tender & Brown well (breaking up with a fork as it cooks), then add the chopped mushrooms, stir well until the mushroom getting soft. Then add the Tomato Sauce that we already set aside before, stir well until combined & bring it to boil. Reduce the heat to medium-low heat simmer, covered for about 1-2 hours, stirring occasionally. Let the tomato sauce get a little bit thick & the meet is getting tender
    3. When the Bolognaise Sauce is ready,  Turn the heat off and let it sit for 10 minutes. Preheat the oven to 190°C (375F)
    4. Pasta: Prepare a large bowl. Put the sheets of pasta into the bowl and cover them with hot-warm water. Leave it to soak for 5 to 10 minutes or make sure until they’re all submerged.(Optional you could also make the pasta by yourself)
    5. Remove the lasagne sheets one by one from the water and place them on a damp towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagna. 
    6. Bechamel Sauce: beat 1 egg, then add Ricotta cheese, Mozzarella cheese,  parmiggiano cheese, Chopped of Parsley & basil,cayenne pepper (optional), black pepper, and salt, mix well.
    7. Oil around the casserole dish with a pastry brush. Then spread a thin layer of Bolognaise Sauce on the bottom of the casserole dish. Place a few sheets of lasagna sheets in the pan in a single layer overlapping slightly. Spread evenly with ¼ of the Bechamel sauce then add about 1 cup of bolognaise sauce and spread evenly. Arrange some slices of Mozzarella & Parmiggiano cheese.
      Now repeat the process: the lasagne, followed by the rest of the Bechamel sauce, then the bolognaise sauce. For a final touch add the layer of lasagna sheets, bolognaise sauce, mozzarella cheese & Parmiggiano Cheese until its fully covered.
    8. Cover the Lasagna with the aluminium foil & let it bake for 30 minutes, then after 30 minutes take off the aluminium foil (uncovered) and continue bake it for another 40 minutes until the top is golden brown until is bubbly & of course until its hot all the way through.
    9. let it sit until 15-20 minutes. then serve. 

     Enjoy! En Guete! Selamat Makan!