Blog Archive

May 2012

Kastengel

  

Ingredients

  • 200 gr Margarine, room temperature
  • 150 gr Butter, room temperature
  • 600 gr Flour
  • 300 gr Parmesan Cheese, grated for the dough
  • 100 gr Parmesan Cheese, for topping
  • 4 Egg yolks, for the dough
  • 1 Egg yolk, beaten for greasing
  • 1/2 tsp Salt

How to make it

  1. Beat the butter and margarine with a Spatula or fork until smooth. Then add the egg yolks and beat well.
  2. Add Salt, grated cheese & flour, stirring it or once the dough is cool enough to touch with your bare hands you can stop using the spatula/ fork and just knead the dough withyour hand.
  3. Preheat the oven to 170ºC (338F).
  4. Gently shape the dough according to your needs. Lay a baking paper over the baking pan, don’t forget to give some space when you put it in the pan.
  5. Brush the egg yolk, then sprinkle with grated parmesan cheese.
  6. Bake at a temperature of 170ºC (338F) for about 30 minutes. After 30 minutes you should check to make sure that your Kastangel is turning to golden colour.

Enjoy! En Guete! Selamat Makan!

Onde Onde/ Sesame Balls



The Skin

  • Cooking Oil for deep Frying
  • 130 gr Glutinous Rice Flour
  • 25 gr Rice Flour
  • 40 gr Sugar
  • 2 Medium Steam Potatoes, Mashed & let it cool
  • 3 tbsp of Baking Powder
  • 110 ml Warm Water
  • 1/4 sdt Salt
  • 400 ml Coconut Milk
  • Sesame Seeds, for coating

The Filling

  • 300 gr Mung Bean peeled, soak for about 3 hours
  • 40 gr Granulated Sugar
  • 2 Pandan Leaves
  • 60 ml Coconut Milk
  • 1/4 tsp Salt

How to make it

For the Filling 

  1. Soak the peeled mung beans in a warm water for about 3 hours. Then steam them for 30 minutes. 
  2. Add sugar in a medium saucepan over medium-high heat. Also add pandan leaves, coconut milk, salt & the steamed mung beans. Stirr frequently until smooth, then allow to cool, once its cold make it round shape & cover it (so the mung beans will not getting dry because of the air).

 For the Skin

  1. Put rice flour, glutinous rice flour, steamed potatoes, sugar & salt into a large bowl. Stir the dough with a Spatula until mixed well.
  2. Pour the Coconut milk over the mixture. Then add warm water and stir them together to combine. (You can add a little bit more water if the mixture is too dry and isn’t coming together, don’t overwork it or it will become tough. But if the dough becomes to soft, you may add a little bit more of Glutinous rice flour.) Once the dough is cool enough to touch with your bare hands you can stop using the spatula and just knead the dough until it becomes soft, smooth. Set aside for about 15 minutes.
  3. Take a piece and roll it with your hands to form a ball – size of a golf ball. Flatten it with a finger & give about 1 tsp of mung beans filling. Push the dough together to cover up the filling & roll the ball again with your hands to make it smooth and round without cracks. 
  4. Roll the dough ball in a dish of the sesame seeds. Place the ball back under the plastic wrap and repeat with remaining dough.
  5. Pour oil into a wok over medium-high heat (make sure it is deep enough to cover the dough balls when you fry them). Place a few dough balls in the hot oil and let it fry. Use a ladle or wooden spoon to press the dough balls against the side of the pan to rotate them – this is important to help them cook evenly and prevent spots from burning.
  6. When the seeds start turning golden and the dough balls start floating to the top of the oil, then your sesame balls are done. (Make sure the dough has cooked all the way through, proof by taking one of the sesame balls out & cut it into a half).
  7. Remove the balls and drain them with paper towels, then repeat with the rest. 

Enjoy! En Guete! Selamat Makan!

Sate Lilit Bali/ Balinese Fish Satay

“My” Island Bali is one of the famous Islands in Indonesia. There are more than 18’000 Islands in Indonesia. Bali is also a paradise for local & foreigner tourist. It is well known because of their beutiful landscape, culture, beaches, thousands of  temples & not to forget about their unique foods. This exotic island also keeps a number of culinary riches that can not be underestimated. Bali has a wide range of traditional foods made from traditional ingredients – they all givw you a delightful taste.
A real Balinese food is the Satay Lilit. It is made of softened chopped fresh fish, coconut and different kinds of herbs wrapped in a piece of Lemongrass or bamboo skewer. A lot of restaurants serve this dish so when you see it on the menu it is surely worth a try.

Ingredients

  • 4 tbsp Vegetable/ Coconut Oil
  • 400 gr skinned boneless Snapper fillet/ Pangasius, softened chopped
  • 20 stick of lemongrass, take only the white parts / Bamboo skewers
  • 100 gr Coconut, Grated
  • 40 ml Coconut Milk

Spicy Paste

How to Make it

  1. Blend the fish in a food processor until its very soft. Set aside.
  2. Blend all the spicy paste until its soft. Set aside.
  3. Heat the oil over medium-low heat in a wok. Wautee the spicy paste until fragrant, add shredded coconut. Mix well. Then add coconut milk – stir occasionally until the coconut milk & shredded coconut combine well with the spicy paste.
  4. When all the mixtures are cook, then add the fish into the wok. Stir it until all is cook. Set aside to cool down.
  5. Prepare the stick of  Lemongrass. Scoop 1-2 tbsp of  the fish mixture & wrap it around the Lemongrass as a skewers. Do the rest of it until all the fish mixture & lemongrass is finished.
  6. Grill the satay in a small fire until fully grilled & fragrant.
  7. Serve it with Jasmine Rice.

Enjoy! En Guete! Selamat Makan!

Telor & Kentang Balado / Eggs/ & Potatoes Balado

Ingredients

  • 1 Cup Vegetable oil (for frying)
  • 5 Eggs (Boiled the eggs, peeled & fried then set aside)
  • 3 Big Potatoes (Steam/ boiled, remove the skin, cut into a dice shape, fry it and then set aside) 
  • 3 Kaffir Lime Leaves
  • 2 Lemongrass 
  • Lime Juice
  • Sugar to taste

Spicy Paste (Blended)

  • 3 Big Tomatoes/8 Cherry Tomatoes
  • Big Red Chilies/5 Peperoncini
  • 2 Big Shallots/6 Small Shallots
  • 4 Clove Garlic
  • 4 Candlenuts
  • Salt & Pepper

How to make it

  1. Blend shallots, garlic, chili, candlenuts & tomatoes into a paste (not too soft).
  2. Boil the Eggs and peel them.  
  3. Heat oil in a wok, fry the hard-boiled eggs until golden-brown, remove to set aside.
  4. Steam/ boil the potatoes until soft. Then cool it down. 
  5. Remove the skin from the potatoes. Cut into a dice shape, fryy until golden-brown then set aside.
  6. Saute the blended paste in a wok until its fragrant. Add lemon grass, kaffir lime leaves & let it simmering in a medium-low heat. Stir well until fragrant.
  7. Now add the Eggs & Potatoes to the wok. Add lime juice gradually, salt, pepper and sugar to give a taste.

Enjoy! En Guete! Selamat Makan!

Kue Sus/Choux Pastry

Ingredients

  • 65 gr of Plain Flour
  • 1/2 tsp Granulated Sugar
  • 1/4 tsp of salt
  • 120 ml water
  • 57 gr butter, in a room temperature & cut small
  • 2 Eggs, beaten
  • 1  Egg, whisk (for brushing the top of of the dough)


Vanilla Vla

Ingredients
  • 60 gr Plain Flour
  • 25 gr Maizena
  • 500 ml Fresh Milk
  • 150 gr Granulated Sugar
  • 1 Egg Yolk
  • 2 tbsp Margarine
How to make the Vanilla Vla
  • Put a saucepan over medium-high heat. Cook & stirring all ingredients with wooden spoon until the mixture is thicken.

      How to Make it Kue Sus/Choux Pastry

      1. Whisk plain flour, sugar & salt in a small bowl. Then set aside
      2. Place water and butter in a saucepan over medium-high heat. Cook for 3-4 minutes or until butter melts and mixture just comes to boil. (make sure that the butter already melted quickly before the water is starting to boiling, because it will reduce the amount of water that evaporates). Stir it occasioonally with a wooden spoon.
      3. Once the butter is melted & the water starts a little bit to boil; remove from the heat, then add the flour that we already prepared before, stir well. 
      4. Return the saucepan to the stove on a medium-low heat, and stir for 30 seconds, until the dough forms a ball and comes away from the sides of the saucepan. Remove from the heat, set aside for about 5 minute to cool down.
      5. Add slowly beaten eggs to the dough, beat well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon – but still holds its shape.
      6. Preheat the oven to 210°C (410F). Line a baking pan with a baking sheet.
      7. Put the dough into a pastry bag with a smooth nozzle. Pipe the dough on the baking tray. Brush the tops with a whisked egg. Bake in preheated oven for 15 minutes, then lower back the temperature to 180 ºC  (356F) for another 10 minutes. You will see the dough turns puffed and golden.
      8. Turn off the oven & remove them. Use a small knife, pierce the base (or top) of each choux pastry to release the steam. Return back the choux pastry to the oven and leave it for 15 minutes to dry out. Remove the choux pastry from the oven and transfer to a wire rack to cool. 
      9. Add the Vanilla Vla into the choux pastry and its ready to serve.

      Enjoy! En Guete! Selamat Makan!

        Chiffon Pandan Cake

        serve for up to 12 Slices

        Ingredients A

        Ingredients B

        • 7 Large Egg Yolks
        • 110 gr Caster Sugar
        • 160 gr Plain Flour/ Cake Flour
        • 4 gr Baking Powder
        • 90 ml of Vegetable Oil/ Canola Oil/ Rapsöl
        • 80 ml of Coconut milk (mixed with 2 tbsp of Pandan Juice)
        • a pinch of Salt

        uIngredients of Pandan Juice

         *if you don’t have any pandan leaves around you, this can be substitute with 1 ½ tbsp of Pandan Paste*

        How to make it

        1. Pandan Juice: Chop Pandan leaves into chunks, place it in a food processor & add 2 tbsp of water. Blend it into small pieces. Strain the mixture & squeeze out the juice, then put the juice in a glass, set aside.
        2. Mixture A: Add the white eggs into a small mixing bowl, add caster sugar & cream of tartar. Beat the mixture by using your electric mixer & whisk it in a high speed until the egg whites are slightly stiff. It should not drip when the beat is lifted from the mixtures. Set aside & keep it in the refrigerator.
        3. Preheat the oven to 170°C (338F).
        4. Mixture B: Add egg yolks, coconut milk, pandan juice/ pandan paste, sift of flour, baking powder, sugar, salt & canola oil. Whisk them using a wire whisk until all the ingredients are mixed well. The mixture should become a smooth glossy batter with no lumps of flour.
        5. Now fold together. Pour Mixture A to Mixture B slowly & gently (please do not press the mixture A down as air will be lost, just fold it from down up to the side).
        6. Pour the finished batter into an ungreased tube pan. Place the cake pan in the pre-heated oven and bake for about 45 – 50 minutes. Check if the the center of the cake is done with a bamboo stick. If it stands upright & comes out clean with no batter on it, then the cake is done. 
        7. Once the cake is ready removed from the oven, Flip the pan upside down against a bottle on kitchen counter and let cool for 25-30 minutes. Use a bread knife to losen the side of pan. Pop the bottom up to release the cake. then place the cake into  a serving plate. Now your cake is ready to serve.

        Enjoy! En Guete! Selamat Makan! 

        Siomay Bandung

        Ingredients
        • Cooking Oil 
        • Dumpling Sheets
        • 1 Egg
        • 50 gr Chicken Filet, cut into small pieces
        • 1 tbsp Ebi (dried shrimps paste),
        • 250 gr Mackerel/Pangasus,  mash it & peel out the bone.
        • 2 Stalks Spring Onion
        • 1 Big Shallots/ 3 Small Shallots
        • 2 cloves of garlic
        • 1 tsp Salt 
        • 1 tbsp Fish sauce
        • 1 tbsp Sesame Oil
        • 50 gr Tapioca Starch/ Maizena

        Peanuts Sauce 
        • 4 tbsp Sesame Oil
        • 500 gr Fried Peanuts
        • 4 Red Chilies
        • 3 Cloves of garlic
        • 2 tbsp Fish sauce
        • 3 tbsp Sweet  Soy Sauce
        • 2 tbsp Salty Soy Sauce
        • 2 tbsp Lemon juice 
        • 150 ml Water
        • Salt just to taste
        How To make it 
        1. To make Siomay: Place the pieces of chicken, fish & ebi into a blender, add chopped shallots, cloves of garlic, salt and sugar. Blend it until all the ingredients become smooth.
        2. Add an Egg, fish sauce & sesame oil. Blend again. 
        3. Transfer the dough into a large bowl. Add tapioca flour/ maizena, stir all. Prepare a piece of dumpling skin, add 1 tea spoon of meat mixture, form a triangle, fold. Take both ends of the triangle and close it.
        4. Prepare a steamer pot, boil water and put out the dumplings into the steaming pot. Steam for about 20 minutes until cooked through.
        5. To make Sauce: Puree all in a saucepan, cook on low heat until the sauce become thicken and oily. 
        6. Serving methode : Place the siomay/ Dumpling in to the plate then add some peanut sauce, sweet soya sauce, chili sauce & lime juice. Now your siomay is ready to serve.

         Enjoy! En Guete! Selamat Makan!

        Bakpia Pathok

        Who said you need travel far away to Yogyakarta just to get this snack. Every traditional food is a symbol of its culture. This cake is one of  the specialities named after a “suburb” in Yogyakarta (Pathok) where these sweet pastries were originated. Though the pastries originated in Pathok, but they can be found throughout the rest of Indonesia as well. The Bakpia Industry in Yogyakarta is also called Pathuk. It’s located behind a famous tourist area named Malioboro Street. At Pathuk, you can find many kinds of bakpia. Such as mung beans, cheese, chocolate, black kumbu and durian. The pastries are typically sold packaged in small packages, and are available in a variety of different food brands. Many people who regularly purchase Bakpia Pathok usually have a trusted, favorite brand they prefer to buy when available.
        In all seasons, tourists who visit Yogyakarta often take these pastries home as souvenirs or gifts for friends and loved ones from their journey.
        In Indonesia these sweets are everywhere available. To purchase Bakpia Pathok elsewhere one must usually locate the pastries in an Indonesian specialty food shop.

        Ingredients A

        • 300 gr Plain Flour
        • 1 tbsp Butter
        • 80 gr Icing Sugar
        • 140 ml Milk
        Ingredients B
        • 100 gr Cooking Oil
        • 300 gr Plain Flour
        • 1/4 tsp Salt
        Ingredients for the filling
        • 200 gr Peeled yellow beans/Mung bean, soak for 2 hours
        • 120 Caster Sugar
        •  200 ml Coconut Milk 
        • 3 Pandan Leaves, fresh or frozen
        • 130 gr sugar
        • ½ sdt Vanilla Essence

        How to Make it

        For the filling  

        1. Soak mung beans with water for 2 hours, then drain it with the colander. Steam the beans for 15 minutes then remove from the heat.
        2. Cook together the steamed beans, coconut milk, salt, vanilla essence, pandan leaves & sugar in a medium pan until smooth. Set aside & let it cool. Make a round shape & cover the beans with plastic wrap.

        Ingredients A:

        •  Place plain flour, butter, icing sugar & milk in a mixing bowl. Knead the dough until smooth.

          Ingredients B: 

        • Place plain flour, salt & cooking oil in a bowl, mix well the mixture until clotted.

        Make the Bakpia

        1. Weight each dough & make a ball. (A mixture 20 gr & B mixture 15 gr)
        2. Flat the Dough A thinly. Then add Dough B in it. Roll it & make a round shape- Repeat it.
        3. Preheat the oven to 180°C (356F).
        4. Flatten the dough, add the filling. Fold to the left and right. Set aside and so forth.
        5. Place all on a baking sheet with no smear of butter/margarine. Rub the egg yolk to the dough.
        6. Put the dough for 15 minutes in the oven, after that remove the dough from the oven. Turn back the dough & put it back again into the oven. Cook for another 15 minutes. Repeat this whole process until all is cook.
        7. Remove from the oven & let it cool.

        Enjoy! En Guete! Selamat Makan! 

        Satay Padang

        Satay Padang

        Satay Padang is a dish from Padang (West Sumatra). It is made from beef that is cut into dices with a spicy sauce on top of it. It is really unique because it has a yellow sauce from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal, kaffie lime leaves, lemon grass, etc.  The beef you can substitute with chicken, lamb or pork.

         Ingredients

        • 2 tbsp Vegetable Oil
        • 1 kg Bee, cut into pieces of dice
        • 1½ ltr water
        • 1 stalk Lemongrass, bruised
        • 2 cm Galangal,
        • 4 Kaffir lime leaves 
        • 50 gr Rice Flour, dissolved with a little bit water
        • 200 ml Water

        Ground Spice Paste

        • 2 ½ Big Shallot or 6 Small shallots
        • 4 Garlic
        • 5 Dried Chilies
        • 4 cm Turmeric, roasted (you can substitute with 2 tsp Turmeric powder)
        • ½ tsp Jintan powder
        • ½ tsp Caster Sugar
        • 2 tsp Coriander, roasted
        • ½ tsp Tamarind
        • Salt & Pepper

          How to make it

          1. Pour some water to cover the beef in a pan and bring it to boil. When it is half-cooked, drain the beef from the broth. Keep the broth.
          2. Fry the ground spice paste in a wok. Add oil, lime leaves, lemon grass & galangal. Fry all until fragrant.
          3. Add the half-cooked beef, continue to fry for another 10 – 15 minutes. Pour the broth back into the the wok. Continue to cook until the beef is tender.
          4. For the Satay: Drain the meat, keep the spicy broth. Put 3-4 cubes of beef into the bamboo skewer & bake them for 30 minutes with 170°C (338F) in the oven OR you put the beef onto the bamboo skewers, then brush with oil and grill over hot charcoal until dry.
          5. For the Satay Sauce: Bring the spiced broth to boil. Then thicken with a mixture of rice flour and water, continue to stir it until the broth becomes a thick sauce.
          6. Place the satay on the plate. Then add the sauce over the satay & spread some fried shallots for garnishing. You may served the satay with ‘ketupat’ (packed rice)

          Enjoy! En Guete! Selamat Makan!

            Cumi Goreng Cabai Garam/Fried Squid with Spicy & Salty Flavor

            Ingredients 

            • 4 tbsp Cooking Oil 
            • 1 tsp Oyster Sauce
            • 1 tsp Sesame Oil
            • 500 gr Squi/ Calamari
            • 3 tbsp Tapioca Flour
            • 7 tbsp Plain Flour
            • 2 tbsp Ground Salt
            • 1 Stalks Lemongrass, cut into small pieces
            • 1 tsp pepper
            • 145 ml Water
            • 4 Fried Chilies, cut into small  pieces (adjusted to taste).
            • 1/2 Onion, chopped
            • 2 Cloves garlic, chopped
            • 2 cm Ginger

            How to Make it 

            1. Wash & cut the squid into a ring form, set aside. 
            2. Flour mixture: Add plain flourtapioca Flour, salt, pepper & 145 ml water, Mix well. 
            3. Put all the pieces of squid into the flour mixture, Mix well
            4. Place oil in a frying pan on a medium-high heat, make sure before you fried the squids the oil need to be hot. Cook until golden browned flour. Remove from the heat & place it in a plate & set aside.
            5. In another frying pan place an oil with a mediun – high heat. Then add 3 tbsp of cooking oil. When the oil is hot, add onion, garlic, ginger, lemongrass and dried chilies. Saute all the ingredients until fragrant, then add oyster sauce  & sesame oil. Stir briefly. Then add the fried squid & mix well all ingredients. Remove from the heat.
            6. Now your fried squid with spicy & salty flavour/cumi goreng cabai garam is ready. You can serve it with Rice.
            Enjoy! En Guete! Selamat Makan!