Blog Archive

August 2012

Soto Ayam/ Indonesian Chicken Soup

Serve for 4 Persons


Main Ingredients :

  • 3 tbsp Vegetable Oil, for frying
  • 400 gr Rice Vermicelli, cook & drain
  • 120 gr Bean Sprouts. Rinse, cook and drain
  • 4 Hard-Boiled Eggs, Boil & devide into 2
  • Spring Onion, cut thinly
  • Cabbage, shredded
  • Shredded Chicken, take from the soup
  • Fried Shallots

Chicken Soup :

  • 2 Liter of Water
  • 2 Cube of Chicken Bouillon/Chicken  Stock
  • 500 gr Chicken
  • 4 Fresh Lemongrass, mash it
  • 7 Fresh Kaffir Lime Leaves
  • Salt & Pepper,  just to taste

 Ground Spices 1 (Blend)

  • 4 cm Ginger
  • 4 cm Fresh Galangal
  • 5 cm Fresh Turmeric
  • 3 Big Shallots
  • 5 Garlic

  Ground Spices 2 (Blend)

  • 1 tsp Fresh Coriander
  • 1 tsp Fresh Whitepepper
  • 6 Candle Nuts

 Use blender to mix the ground spices. 

How to make :

  1. Mix the ground spices 1 & 2 in a ball.
  2. Chicken broth : Heat 2 liter water over medium heat. Then add chicken & 2 cubes of chicken bouillon/stock. Stir in, cover and bring it to boil.
  3. The Paste : Heat oil over medium heat in another pan. Then add mixed ground spices, mashed Lemongrass & Lime leaves. Stir the paste & oil for at least 10 minutes until it turns golden brown.
  4. Once the chicken broth starts to boil, add the paste. Stir it gradually for about 30 minutes or until the chicken is getting tender.
  5. Take the chicken out from the stock/soup, then shred & set aside.

 How to Serve (per portion) : 

  • Add a little softened vermicelli noodles, some bean sprouts, shredded cabbage, shredded chicken, half hard-boiled eggs, chopped spring onion & fried shallots in a soup plate. For the final touch pour the chicken soup over all ingredients. Now your Chicken Soup is ready to serve.

Enjoy! En Guete! Selamat Makan!

    Nastar


    Ingredients 

    Pineapple Marmalade

    • 1 Fresh Pineapple/Ananas
    • 1 tsp Cinnamon Powder
    • 250 gr Granulated Sugar

    Pastry

    • 200 gr Margarine/ Butter, room temperature
    • 55 gr powdered Sugar
    • 4 Egg Yolks (3 for the dough & 1 for greasing)
    • 3 tbsp Milk Powder
    • 350 gr All Purpose Flour
    • 40 gr Maizena Flour
    • 1 tsp Vanilla Essence
    • 1 1/2 tsp Baking Powder

    Garnish

    How to make it

    1. Pineapple Marmalade : Take out the skin of the pineapple, wash & slice into small pieces & grate it by using the food processor. Heat a saucepan over medium heat & cook the grated pineapple. Stir occasionally & let it simmer in a saucepan until the juice almost dry up. Then add granulated sugar and cinnamon sugar. Continue to stir until the pineapple has thickened dry. Let it cool until you are able to shape small balls. (You can make the filling in advance and refrigerate it).
    2. Preheat the oven to 160°C.
    3. To do the pastry : mix the margarine/butter and sugar until white. Then add in egg yolks & beat at low speed for 2 minutes. Then fold in the flour, maizena, milk powder, vanilla essence & baking powder gradually.
    4. Make a shape or your favorite shape, then add the pineapple filling onto the pastry and roll it up.
    5. Brush the skin of the pastry with the egg yolks.
    6. Bake for 30-35 minutes or until the pastry turns golden brown.


      Enjoy! En Guete! Selamat Makan!

      Classic Chocolate Fudge Brownies


      Ingredients

      • 115 gr Margarine/Butter, melted
      • 2 Eggs
      • 65 gr all purpose Flour
      • 200 gr Granulated  White Sugar
      • 30 gr Chopped Walnuts/ Pistachio
      • 45 gr Unsweetened Cocoa Powder
      • 1/4 tsp Baking Powder
      • 1/4 tsp Salt
      • 1/4 tsp Vanilla Extract
      • Almond, slicced thinly

      Chocolate Topping

      • 3 tbsp Margarine/butter, softened & room temperature
      • 3 tbsp Unsweetened Cocoa Powder
      • 100 gr Powdered Sugar
      • 1 tsp Vanilla Extract
      • 1 tbsp Honey


      How to make it

        1. Preheat the oven to 180°C (356F).
        2. Grease & flour 9-inch square baking pan.
        3. Chocolate brownies : Stir in together melted margarine/butter, sugar, eggs & vanilla extract. Add unsweetened cocoa powder, flour, salt and baking powder. Beat it until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. Then add sliced of  Almond.
        4. Bake for 25-30 minutes. Remove from the oven & let it cool on a wire rack before adding the chocolate topping. 
        5. Chocolate Topping : Stir in together the butter, cocoa powder, corn syrup/honey, vanilla extract & powdered sugar. Stir all until well combine.
        6. While the chocolate brownies are still warm you may spread the chocolate topping over the brownies & sprinkle some extra roasted almonds. Let it cool completely. Then cut into squares. Now your brownies are ready to serve. 

        Tip 1: You may use some extra chocolate topping & add it together with some apricot, strawberry, kiwi or any fruits that you like.

        Tip 2: You can use Vanilla Ice Cream & put some caramel on top of it.

        Enjoy! En Guete! Selamat Makan!