Blog Archive

March 2014

Tokyo Banana



Ingredients

Banana Custard Cream

  • 1 Banana 
  • 1 Egg
  • 3 tbsp Granuated White Sugar
  • 1 tbsp Corn Starch/ Maizena
  • 160 ml Milk
  • 1/4 tsp Vanilla Extract

Sponge Roll Cake

  • 55 gr Powdered Sugar/ Superfine Sugar
  • 40 gr Cake Flour
  • 2 Eggs
  • 25 ml Milk, room temperature

 
How To Make It

  1. For the Banana Custard Cream : Mash a Banana with a fork until it became soft. Then add the egg, sugar, corn starch / maizena and milk in a bowl – mix well. Strain & sieve the batter into a saucepan.
  2. Heat the saucepan to a medium-low heat, stir constantly.  Stop the heat when the cream starts to get thicken, but keep stiring for at least another 3 minutes. Add vanilla extract, stir it again and let the cream completely cool. Once it is cool, transfer the custard into a pastry bag & let it chill in a refrigerator. (at least 1 hour)
  3. Cut the sponge cake into thin slices – about 0,3 inch (0,75 cm). Place the cut sponge cake on top of the plastic wrap (the brown side is up).
  4. Pipe out the chilled banana custard cream at the center of the sponge cake. Roll it in and securely twist at the end of the plastic wrap (just like a candy).
  5. For the Sponge Roll Cake : Preheat the oven to 180°C (350F) and Line the brownie pan with parchment paper.
  6. Whisk in a metal bowl the eggs and sugar, then place the bowl over double boiler pan. With this methode it will melt & warm. Then whisk again with hand mixer, beat them over high speed for about 5 minutes or until the batter become pluffy & white color. Afterwards turn to low speed, whisk for another 2 minutes just to set the texture.
  7. Sift in flour into the batter and fold in together with spatula for at least 10 times until well combined.Then add milk, fold in again with spatula for about 50 times until well combined.
    Tipp: make sure you fold in the batter only in 1 direction, either to left or to the right side & don’t overmix the batter.
  8. Spread the batter into the brownie pan. Drop lightly the pan on the counter about 3 times
    Information: it is to raise the air bubbles out of the batter
  9. Bake the sponge cake for about 10-15 minutes until become lightly brown.
  10. When it is done, drop again the pan on the counter lightly, it is to prevent shrinking. Remove the Sponge cake from the pan then place it to the wire rack & let it cool completely. When it is cool enough, remove the parchment paper.

Enjoy! En Guete! Selamat Makan!

Gado Gado

Ingredients

  • 100 gr White Tofu, fried and sliced ​​thily
  • 80 gr Tempeh, fried and sliced ​​thinly
  • 200 gr Bean Sprouts, take out the roots, boiled it in a hot water
  • 150 gr Cabbage, discard bones , boiled and sliced ​​thinly
  • 150 gr Long Bean, boiled & cut about 2cm
  • 150 gr Lettuce, cut or divide into 3 or 4 slices
  • 2 Eggs, boiled & cut into 2 parts
  • 1 Cucumber, remove the skin & sliced ​​thinly
  • 6 Red cherry tomatoes, cut into 2 parts
  • Shrimp Crackers
  • Fried Onions

Peanut Sauce

  • 6 tbsp of Peanut Butter, i use “skippy” ;-)
  • 50 gr Finely Ground Peanuts, grind it until become powder
  • 2 Cloves Garlic
  • 1 Red Chili
  • 15 gr Brown Sugar
  • Lemon Juice, just to taste
  • 1 tbsp  Sweet soy sauce
  • 1 tsp Fish Sauce
  • Salt, just to taste
  • Water, to make the sauce more liquid as your wish

How To Make It

  1. To prepare the sauce : heat the oil, saute garlic & chilli until fragrant. Then remove from the heat. Pestle in a Mortar the chili and garlic. After that you can add finely ground nuts, peanut butter, brown sugar and add a little bit of warm water. Keep pounding and mix well everything. Add some lemon juice, sweet soy sauec, fisih sauce & salt as your taste. Dont forget to taste the peanut sauce, you may add some more ingredients until you find the taste that you like.
  2. On a plate or serving dish, arrange lettuce, vegetables, tempeh, tofu, cucumber, eggs, cherry tomatoes. Then pour peanut sauce over the vegetables, a little bit of sweet soy sauce, sprinkle fried onions & shrimp crackers. Now your gado gado are ready to serve.

 Note : Rice or ketupat is the perfect accompanion for gado gado.

Enjoy! En Guete! Selamat Makan!  

Malaysian Nasi Lemak

Serve for 2-3 persons.

Ingredients

For Coconut Steamed Rice

  • 2 cups of Jasmine Rice
  • 4 fresh Pandan Leaves, tied them into a knot
  • 600 ml of Coconut Milk
  • 4 cm Ginger, puree
  • Some Water
  • a little bit of salt, just to taste

Tamarind Juice

For the Ground Spicy Paste

  • 2 Big Shallots
  • 4 Red Chillies, Big Size with less spicy taste
  • 2 Small Chillies
  • 2 Cloves Garlic
  • 2 tsp of Prawn Paste

      For the the Sambal Ikan Teri/  Sambal Dried Anchovies

      • 1 Big Shallots, slices into ring size
      • 1 Cup of fried anchovies
      • 1/2 tbsp Sugar 
      • A pinch of salt & pepper, just to taste

      Condiments

      • 2 Hard Boiled Eggs, cut into half
      • Lamb or Chicken Curry
      • 1 Cucumber, cut into small slices
      • Fried Peanuts
      • Dried Anchovies


      How To Make It

      1. Rince the rice & drain it. Instead cook only with water, now you mix a little bit of water with coconut milk, a pinch of salt & ginger puree. Don’t forget to add knot of pandan leaves & cook your rice. (In this method I’m using a rice cooker, it is just more easier for me).
      2. Rinse the dried anchovies with clear water & drain it. Fry them on a wok over medium-high heat until the color turns to light brown & more crispy. Devide to half & set aside.
      3. Pound or blend together prawn paste with shallots, garlic, dried chillies, sugar into a food processor or with mortar and pestle until the ground spice well combined.
      4. Heat some oil in a pan over medium-high heat, fry the ground spice paste until you smell the fragrant. Then add the sliced onions, stir again. Add the fried anchovies and stir again until well combined. You may add some sugar, salt & pepper to your personal taste. Set aside.
      5. On a plate add coconut steamed rice,  pour some sambal dried anchovies on top of the rice. (see picture) Serve together with slices of cucumber, hard boiled eggs, peanuts, dried anchovies and some chicken or lamb curry.
      6.  

        Enjoy! En Guete! Selamat Makan!

      Kimchi Fried Rice

      Serve for 2 persons.

      Ingredients: 

      • 4 tbsp Sesame Oil
      • 3 Eggs, 1 for Scramble & 2 for Sunny Side up
      • 1/4 cup of Anchovies, fried
      • 3 Cloves garlic, finely minced
      • 2 Chillies, cut lengthwise
      • 1/2 Shallots, finely diced
      • 2 cups of steamed white rice, let it cool
      • 1 1/2 cup of Kimchi & 1/4 cup for the juice
      • 1 tbsp Soy Sauce
      • 1 tbsp Fish Sauce
      • 1 Stalks Spring Onion, cut thinly (seperate the edge/ the leaves)
      • a little bit of Salt & Black Pepper/ Red Paper, just to taste

        Tipp: If you have enough time: Just cook the rice the night before and let it set. It will give a better texture.

      Condiments

      • Cucumber, Slices long
      • Lettuce
      • Carrots, for garnish
      • Fried onion


      How To Make It

      1. Add some oil into the wok. Saute garlic, shallots, chillies & the edge of Spring onion until fragrant. Add 1 egg & stir until it became a scrambled egg. Add the kimchi and do a few quick stirs before adding the rice. 
      2. Put 1/2 tbsp of sesame oil in a wok over medium heat, cook both eggs sunny side up. Set aside.
      3. Add the rice & stir to combine well. Add soy sauce, fish sauce, salt & black pepper. Stir a few times to blend with the rice. Dish out and serve immediately with the sunny side up eggs on top of the rice.

        Enjoy! En Guete! Selamat Makan!

        Wurst-Käse-Salat / Sausage and cheese salad

        Serve for 2-3 Persons

        Ingredients

        • 2 Cervelats, slice & thick around 5mm 
        • 150 gr Gruyère cheese (or Emmentaler),  cut in cubes shape, with thick 1 cm
        • 8 Pickles, Slice thick around 5mm
        • 1 bunch of chives, Chopped finely

        For the Salad sauce

        • 3 tbsp Mustard
        • 4 tbsp Mayonaise
        • 1 tbsp Canola Oil
        • 2 tbsp White Wine Vinegar
        • 1/2 Big Onion, finely chopped
        • 1 Garlic, chopped finely
        • 1/4 tsp Salt
        • a little bit of Pepper

         How To Make It

        1. Mix all sauce ingredients until well combined.
        2. Mix Cervelats, cheese, pickles & chopped chives. Mix all the ingredients with the sauce. Let it stand at room temperature for at least 15 minuntes before you start to serve it.

        Note : This food you can have it together with Bread & Green Salad.

        Enjoy! En Guete! Selamat Makan!

        Lamb Marsala

        Serve for 2 Persons

        Ingredients

        • 2 tbsp of Olive Oil
        • 450 gr Saddle of Lamb, cut into medium size
        • 5 tbsp of Marsala Wine 
        • 2 tbsp of Sour Cream
        • 2 cloves of Garlic, finely chopped
        • 1/2 Onion, finely chopped 
        • 2 cm Ginger, finely chopped
        • Salt & Pepper, just to taste

        For Marinate

        • 2 tsp Cayenne Pepper
        • 2 tsp Ground Paprika
        • 2 tsp Ground Corriander
        • 1 tbsp of Mexican Chili Powder 
        • 1 tbsp of Sour Cream
        • a little bit of Salt

        Note : Please marinate the lamb & let it sit in the refrigerator for at least an hour, before you cook it.

        How To Make It

        1. Heat oil in a frying pan over medium-high heat. Saute garlic, onion & ginger. Fry the lamb both sides until half cooked (about 6-8 minutes). Then add marsala wine to it. 
        2. Let it cook again, then add sour cream & a pinch of salt. Cook well until the lamb is cooked.

        Note : This recipe is really good to eat with Rice.

        Enjoy! En Guete! Selamat Makan!

        Oreo Cheese Cake

        Ingredients

        For the Crust

        • about 30 Oreo Cookies
        • 50 gr Unsalted Butter, melted

        For the Filling

        • 400 gr Cream Cheese, room temperature
        • 85 gr Sour Cream, room temperature
        • 3 Eggs
        • 210 gr Granulated White Sugar
        • 1 tsp Vanilla Extract
        • 20 Oreo Cookies, coarsely chopped 

          How To Make It

          1. Preheat the oven to 175ºC (347F). 
          2. For the Crust : Place the Oreo cookies into a plastic bag and crush them using a rolling pin/ hard object. Then add the butter to the crumbled cookies and mix it all together thoroughly. Pour the mixture into the spring form pan and press firmly, spreading the crust evenly. Then bake in the preheated oven for 15 minutes (make sure you leave the oven on), while you bake the cheese cake you can start to make the filling.
          3. For the Cheese Filling : In a bowl of standing mixer/hand mixer, beat the cream cheese in a medium-high speed until smooth. Then gradually add sugar, beat until incorporated. Slowly add the eggs, one at a time. Mix it until well combined, add Sour cream anf vanilla extract. 
          4. Beat until it is fully incorporated. Fold in the chopped oreo cookies into the batter, mix well until fully combined.
          5. Take out the crust from the oven, then gently pour the cheese cake filling on the prepared crust. Place the spring form back into the preheated oven and bake for 45-50 minutes.
          6. Remove the cooled cheesecake from the oven and put it in the refrigerator to chill. The colder your cheesecake, the more firm the filling will be.
          7. Use your knife to separate the cheesecake from the spring form. Release the pan from its base and gently lift it off the cheesecake. Slice the cheesecake into a serving & chilled plate. 

          Note : You can add some chocolate topping on top of the cheese cake, then add some oreo cookies for the decoration.

          Tipp: Shut the oven off and let the cheesecake cool in the oven for as long as 2 hours. This will keep it from cracking when you transfer it to the refrigerator.


          Enjoy! En Guete! Selamat Makan!