Wednesday, September 30, 2009

Nugget Ampas Kedele ( Okara Nuggets )


I created this dish when I made Tofu.

Method :

Add a little water to 250 gr okara until paste form is achieved, pressurized in a pressure cooker for 1/2 hour ( high mode ).
Let it cool down, add all purpose flour and corn starch ( 2 : 1 ), 1 egg, 1 tbsp oyster sauce, salt, 1 tbsp sugar, pepper. Mix well.
Deep fried until golden brown.

Daging Isi Bak Pao / Pao's Stuffing Pork



Ingredients :
1 lb ground pork
1 onion, sliced thinly
1 tbsp chopped garlic
4 tbsp cooking oil
1 stalk spring onion
1 stalk celery


Marinating ingredients :

5 tbsp thick soy sauce
1 tbsp oyster sauce
1 tsp five spice powder ( go hiong )
1 tsp pepper
1 tsp thin soy sauce
2 tbsp corn starch
salt and sugar to taste


Method :
Marinate the pork for 1 hour.
Heat oil in a skillet, saute the garlic until fragrant. Put in Onion, spring onion and celery. Keep stirring.
Add in the marinated pork and stirr fry until the done ( The pork look a bit oily, sticky and cooked )

Taoge Tumis Ikan Asin ( Saute Bean Sprouts With Salted Fish )




This menu is very popular in any resto in Indonesia. Easy dish yet delicious, as long as you know the hints : more cooking oil and do not over-cooked the bean sprouts. Use only extra virgin olive oil.


Ingredients :

300 grams bean sprouts
3 tbsp diced salted fish meat
a handful of snow peas
1 ripe tomatoes, skinned and dices
1 tbsp chopped garlic
1sprig of spring onion, sliced thinly
1 tbsp oyster sauce
cooking oil
thin soy sauce
salt, to taste

Heat the oil, fry salted fish meat antil crispy and golden brown, dish up. In the same cooking oil, saute the chopped onion until fragrant, add in tomato, snow peas and spring onion, keep stirring until halfcooked. Put in the bean sprouts and fried salted fish. Stir quickly over high heat,seasoned with soy sauce, oyster sauce and salt, dish up before it over cooked.

Daging Cincang Tumis Tauju / Red Bean Curds Seasoned Saute Pork



Recipe will be posted soon

Ikan Panggang Tipu-Tipu Rasa Muantaff / Cheat Grilled Fish Fingers Licking Good









The recipe will be posted later...

Tuesday, September 22, 2009

Home Made Soy Milk and Tofu






TOFU :

250 gms soyabeans, soak overnight and deskinned
2 gms calcium sulphate
cloth bag
cloth
a tofu mould


Put the soaked soy beans in a blender, add water around 1 inch above the beans level, blend until very smooth.Pour into a cloth bag and squeeze out the milk.
Cook the milk at low heat, keep stirring till it boils. Let it boils for 20 mins.
Mix the calcium sulphate with 3 tbsp water. Pour into a pot, then pour in the hot soya milk. Stir briskly and let it set, dont move it. Line the mould with a coth.
Scoup the bean curd into the cloth-lined mould,fold the cloth to cover the curd and put something heavy on it to get the water out. After it reaches the firmness you like, take it out the mould and can be kept in refrigerator. Soak in water and change everyday.


SOY MILK
Add water to the left over blended soy bean, squeeze out the milk. Cook as instructed above. Let it cool. This is your soy milk. Add sugar before serve.

Tempura



When I cooked the fried shrimps in salted egg yolks sauce, I didn't have heart to throw away the left over flour mixture. I got cauliflower and created tempura.

Cheesy Layered Sponge Cake With Lemon Filling



Cake again! This time is 3 layered sponge cakes with lemon vla filling, buttercream and grated cheddar cheese covered. You might want a slice of this little sinner.

INGREDIENTS

FOR THE LEMON FILLING
200 grams sugar
40 grams cornstarch
1/8 teaspoon table salt
330 ml cold water
4 large egg yolks
2 teaspoons grated zest from 1 lemon or sunkist
120 ml juice from 2 lemons
25 grams unsalted butter

FOR THE CAKE
Softened unsalted butter for the pans
24 egg yolks, 6 egg whites at room temperature( use small eggs, weight around 60 to 65 grams each, include the shell )
300 grams sugar
210 grams cake flour
240 grams unsalted butter, melt and let it cool down at room temperature
30 gram cake emulsifier ( optional )
3 lemons or sunkists, finely grate the rinds, squeeze out the juice. Use the juice only
Cheddar Cheese, grate
1 recipe of Rich Lemon/sunkist Filling (above)
Butter cream for frosting

METHOD
MAKE THE FILLING
1. Bring the sugar, cornstarch, salt, and water to a simmer in a large non-reactive saucepan over medium heat, whisking occasionally at the beginning of the process and more frequently as the mixture begins to thicken. When the mixture starts simmer and turn translucent, whisk in the egg yolks, two at a time. Whisk in the zest, then the lemon juice, and, finally, the butter. Bring the mixture to a good simmer, whisking constantly.
2. Remove the pan from the heat. Transfer the filling to another container to cool to room temperature, placing plastic wrap directly on the surface of the filling to prevent a skin from forming. The filling will thicken as it cools. To ensure that the filling does not thin out, do not stir it once it has set. (The filling can be refrigerated overnight.)

MAKE THE CAKE
1. Adjust an oven rack to the lower-middle position and heat the oven to (180°C). Grease three round 9-inch cake pans and cover pan bottoms with rounds of parchment paper.
2. Heat butter in a small saucepan over low heat until the butter melts. Off heat, let it cool down to reach room temperature. Mix in the lemons/sunkists rind juice.
3. Prepare 1/3 of the recipe or you can do it at one go if you have a large mixing bowl and big oven. The batter can not wait, it will deflate. Beat the whites and the yolk on high speed until foamy. Gradually add the sugar till all used up. Add in the cake emulsifier and continue to beat the mixture to soft, moist peaks.
4. Sprinkle the flour over the mixture ( do it gradually ) and fold in gently. Make a well in one side of the batter and pour the melted butter mixture gradually into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the butter are evenly mixed, about 8 to 10 strokes.
5. Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans. ( This may vary one oven to another, so just keep an eye on it )
6. Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.
7. Place one cake layer on a cake base, place it on lazy susan ( turning table ). Carefully spoon the filling over the layer and spread evenly to the cake edge. Spread some grated cheddar cheese on it. Place the second cake layer on top, making sure the layers line up properly. Spread the filling. Place the 3rd layer.
8. Frost the whole cake surface with butter cream and cover with grated cheddar cheese.

PS. Use Sunkists,more aromatic and taste better. ( Must be sunkists orange, do not use ordinary orange )

Udang Goreng Telur Asin ( Fried Shrimps In Salted Egg Yolks Sauce )


Sorry, this dish might not as healthy, but yet yummie.

Ingredients :

1 kg shrimps (8-9 shrimps per kg),shelled and deveined
2 tbsp all purpose flour
2 tsp rice vinegar
3 tbsp mayo
chopped garlics
oil for deep frying

For Marinating :
1 tbsp oyster sauce
1/2 tsp pepper
1 tsp sugar
1 tsp salt
half an egg
1 tsp thin soy sauce
1 tbsp rice wine

Sauce :
150 ml UHT milk
1/2 tbsp corn starch
3 cooked salted egg yolks, add a little milk and blend into paste

Method :
Marinate the shrimps in the marinating ingredients for at least 1/2 hour.
Add in the flour and vinegar, mix well and deep fried until golden brown. Dish up and cut each shrimps into 2 pieces. Set aside.

The Sauce :
Mix together the milk, corn starch and the salted egg yolks.
Heat 3 tbsp oil and saute the chopped garlics until fragrant and golden brown. Turn off the flame and pour in the egg yolks mixture. Keep stirring until thicken. Let it cool down. Add in the Mayo, mix well. Pour in the fried shrimps and let the sauce covers all over the shrimps.

Crispy Fried Shallots



I made this crispy fried shallots because I have heard too much rumor about how they made the store-bought shallots very crispy. Even it was on TV, said they put plastics into hot oil. Urgh...

Ketupat





Indonesian dish made of glutinous rice.

Ingrediens :

15 small ketupat cases
Coconut milk of 1 coconut
salt

Methods :
Soak the glutinous rice for 4 hours.
Fill the cases with the soaked glutinous rice, 3/4 part full.
Arrange them in your pressure cooker.
Pour in the coconut milk, add water to soak all the ketupat in.
Cook at high pressure for 30 minutes.

Figurine Mooncake Biskuits



These biscuits are by products of moon cake. They are made of the left over moon cake skin dough.

Char Sio Pork




The red color of this dish is natural, not food coloring.
The dish can be made and keep in freezer. Just defrost in microwave, and it will be ready to be served.

Leave your email for the recipe, I will get back to you asap.

Rendang Ayam With Potatoes


Ingredients :
1 chicken, cut into pieces
2 big potatoes, peel and cut into big cubes
Thick coconut milk of 2 old coconuts ( no water added )
cooking oil
salt
dark soy sauce, for color and sweetness

Ground spices :
4 cm ginger
7 cm galangal
8 cm tumeric
4 candlenuts
5 pips garlics
10 pips shallots
2 tbsp corriander seeds
1 nutmeg seed
4 cloves
1 anise
3 chillies, add more for hotter taste
Half red paprika, for color

Other Spices :
3 kaffir lime leaves
3 tumeric leaves, fold and knot
1 lemongrass, crush
2 bay leaves


Methods :
Heat oil ( the amount must can dip the spices ) in a big wok, saute the ground spices until fragrant and nice in color ( orange to red ),put in the other spices, chicken and potatoes. Keep stirring. Pour in the coconut milk, dark soy sauce and salt. Cook in slow heat until the coconut milk turns into oil, the gravy thicken and oily. Stirring occasionally to prevent burning bottom.

This recipe is for Vivi in Australia

Durian Paste Stuffing Moon Cake






Moon Cake Festival is around the corner. This was my first attemps and it turned out not bad.

The first thing you have to do when making moon cake is to cook the golden syrup.
Golden syrup is the most important ingredient for moon cake skin.
You have to make this in advance at least 2 weeks. It can be kept for years. ( Mine 2 years old already and still good.)
The longer you keep it, the softer moon cake skin you will enjoy.

Golden Syrup

Ingredients :
500 gms sugar
400 gms water
2 slices of around 1/2 cm in thickness lemon, leave the seeds intack

Method :
Cook the sugar and water and slices of lemon. Once it is boiling,lower down the flame. Let it simmers till the color turns into golden brown.( around 1 hour )
Keep stirring to prevent it from burning. Do not cook it until soft ball stage. I should be spread out when drop into cold water, and feel syrupy when it is touched.
If you have cooked it too thick, add a little water and let it boils again.
When the syrup cool down,the consistency must be similar to honey.

Tips :
Try to use a pot with smaller opening on top to prevent too much lost of water.
When the syrup is ready, it weights around 650 gms


The stuffing
:

300 gms deskinned mung beans
200 gms peanuts oil
180 gms sugar
500 gms durian Flesh of 3 durians
1 tbsp malt sugar

salt
Method :
Wash the beans, soak overnight in refrigerator, boil in water until soft and thick.
Blend in a blender until smooth.
Caramelized 5 tbsp sugar until golden brown, pour in the beans paste and the rest of the sugar, stir immediately. Lower down the flame and keep stirring to prevent burning. When the paste begins to thicken, pour in the durian flesh and stir. When it is half done, pour in the oil gradually while stirring the let the oil be absorbed perfectly. When it is almost done, add 1 tbsp malt sugar and stir for a few more minutes, then dish up. Let it cool.

Tips :
Don't cook the stuffing paste too dry for better taste, or too wet for easy wrapping.

The Skin Dough :

Ingredients :

150 gr golden syrup
60 ml peanuts oil
1/2 tsp lye water
1 tbsp all purpose flour

Mix together and let it sits overnight for darker and nicer color, then add another 200 gr all purpose flour gradually. Let it sits for 2 hours and the dough is ready to use.

How to wrap the moon cake :

Knead the durian paste until it is soft. Divide into 140 to 150 gms balls ( depends on the size of the mould ). Set aside.
Take 25 to 30 gms ( depends on the skill ). Flatten the dough in your floured palm, and wrap the paste inside. Make into round ball and press it into the floured mould. dislodge the moon cake by knocking the 4 sides of the mould to loosen it.

Arrange in an oiled tray, bake for 15 mins at 175'C, take them out and let them cool down. Egg wash the moon cakes and put into the oven again for another 15 minutes.

Egg Wash :
1 egg yolk
1/2 egg white
dash of salt
1 tbsp water

Beat the egg and let it sit for 15 mins

Tips : Do not over baked moon cakes. You don't like your moon cakes fall apart when cut, or they have earthquake skin.

Girl Cake




Hahaha, I made this cake! Let me know what do you think....

This cake was buttercream frosted.

Popiah ( Chinese Spring Rolls )




After many attemps, I made popiah skins!

ATTENTION PLEASE!
FOR THE RECIPES, LEAVE YOUR EMAIL ADDRESS PLEASE, AND TELL ME WHICH RECIPE YOU NEED, THE FILLING RECIPE OR THE RECIPE FOR THE SKIN.

Thursday, September 17, 2009

Tauco Udang


Very popular in Medan, Shrimps and other ingredients such as fried tofu, petai seeds, tomato and spices. It has sweet-sour taste. A bit hot because the chilli.

Leave your e-mail for the recipe. I will get back to you asap!

Timun Suri


Timun suri is only available in fasting month ( for Moslems ). It smells very much like melon, not sweet but taste a bit powdery. I got this one for Rp 8,000,- Last year I got around the same size for Rp 5,000,- Don't keep it too ripe unless you want it to break and taste more powdery. Just peel like we do to melon, cut into small pieces, pour condensed milk on it and enjoy right away. Or can be served cold, taste better.

Popiah and Selat Popiah Stuffing, Microwve Version


I cooked this popiah stuffing in my microwave oven. With only 4 ingredients : Jicama, carrots, leeks, Fried shallots, it tasted just fine, saved a lot of cleaned up energy.
This stir-fry mixed vegetables also good for filling the selat popiah cups.

Leave your e-mail for the recipe. Recipe is available in English and Bahasa Indonesia.

Salted Duck Egg, Brine Method




Another way to make salted duck egg. This time in brine.

Leave your e-mail for the recipe. Recipe is available in English and Bahasa Indonesia.

Bak Kien




This is a kind of Chinese meat loaf, minced meat with other ingredients wrapped in tofu skin, steamed, fried, sliced and serve with chilli sauce. Here is my Bak Kien, not yet fry. And another picture, fried bak kien.

Leave your e-mail for the recipe. Recipe is available in English and Indonesia.

Ayam Goreng Binjai


This is a very easy yet yummy fried chicken. Many thanks to Sofia for this fabulous recipe. Love the taste very much.

Leave your e-mail for the recipe. Recipe is available in English and Bahasa Indonesia.

Mie Sop Ayam









Need to cook the chicken soup and spices, being serve with rice vermicelli, dark soy sauce, ketchup, celedry, crispy fried shallots, meat balls, Chilli sauce and kerupuk kanji.

Leave your e-mail for the recipe. Recipe is available in English and Indonesian.

Soto Ayam Medan


Goes very well with warm rice. Can be served with a quarter of hard boiled egg and 3 thin slices of tomatoes for taste and color. Add a squeeze of lime juice.......and green chilli sauce blends in dark soy sauce.

Leave your e-mail for the recipe. Recipe is available in English and Bahasa Indonesia.