Saturday, April 30, 2011

Cotton Soft Japanese Cheese Cake

I got the recipe from a good friend of mine, I was kind a reluctant at the beginning and wondered if I can make it or not. I kept calling her back and forth and she convinced me that I can do it. This is my first attempt of making Japanese Cheese Cake. Seeing the result I was so happy and thrilled. Not quite positive if hubby will like it but know in a heartbeat my boys gonna love it!!

Next time I'd try to modify the recipe by using some Chai or matcha-green tea powder to add more flavors.

So here is the recipe :
5oz/140gr fine granulated sugar
6 eggs whites
6 eggs yolks
1/4 tsp cream of tartar
2 oz butter
9 oz cream cheese
100 ml milk
1 tsp lemon juice
2 oz cake flour
1 oz cornstarch
1/4 tsp salt

Method :

1. melt cream cheese, butter and milk over double boiler. Cool the mixture. fold in the flour, cornstarch, egg yolks, lemon juice, mix well, set aside

Lacking double boiler, I am using a regular pan with heatproof glass bowl, turned out okay!
2. whisk egg Whites with cream of tartar until foamy. add the sugar and beat (low speed) until soft form

3. add the cheese mixture to the egg white mixture and mix well. pour into 8' round pan (i use 8x8 square pan), lightly grease and line the button and sides of the pan with baking paper

I don't have a very large square baking pan, fortunately the regular rectangular one works perfect. 
4. bake cheese cake in a water bath for 1hr 10 min at 325F

When the magic happens 
Enjoy it! and happy weekend y'all ^__^

Note : If you want the texture to be firmer add 2 Oz more of flour.

Tuesday, April 26, 2011

Gangan Waluh Habang

1 bh (300gr) labu kuning
1 kl santan
1 kl jagung manis
100 gr kacang panjang, bersihkan, potong2 4 cm
100 gr bayam, petiki daunnya
minyak untuk menumis bumbu.

8 siung bawang merah, iris tipis
4 siung bawang putih, iris tipis
2 cm lengkuas. memarkan
1 sdt merica bubuk
2 sdt garam
2 sdt gula pasir

Kupas labu kuning dan sisakan sedikit bagian kulitnya yg tebal, buang biji, potong dadu 2 cm.
Rebus labu kuning dengan santan encer, hingga setengah matang.
Tumis bawang merah dan bawang putih hingga wangi.
Masukan bumbu yg ditumis kedalam sayur, aduk rata, didihkan kembali, tambahkan santan kental, aduk rata.
Masukan kacang panjang, tunggu sampe kacang panjangnya empuk, terakhir masukan bayam dan jagung kaleng. Angkat, sajikan.

Sambal goreng udang & kentang


Udang, kupas goreng
2 ato 3 buah kentang, kupas potong dadu goreng
3 tomat ukuran sedang, potong kotak sedang
15 cabe merah ( haluskan ) atau sambel oelek (4 atau 5 sdk makan)
5 bwng merah, iris tipis
Kaldu blok (bila suka)
5 lembar daun jeruk
cuka sedikit

Tumis bawang merah sampai kuning,masukkan irisan tomat lalu masukkan cabe dan udang goreng dan kentang gorengnya, kemudian daun jeruk dan kaldu blok...aduk sampai bumbu cabe mengental dan tomat lembek. Tambahkan gula pasir dan garam sesuai selera...
Hati2 bila menambahkan garam, karena kaldu daging sudah bergaram.
Masukkan kentang goreng dan aduk rata.
Hmhmhm...nikmat dimakan sama nasi anget-anget!

Monday, April 25, 2011

Soto Ayam (Indonesian style fragrant chicken soup)

I make this soup many times for SOUPY FRIDAY at my boys's school, Soupy Friday is a fund raising program where parents can come and enjoy a  $1.00/bowl of soup with their kids.
At first I was reluctant to make it, but one day I did it and almost everybody love it!! even the picky eater kids love its taste. 

Soto means soup in Indonesian while ayam means chicken. There are so many version of this particular soto ayam, but in general it's almost similar, some regions use different garnish compared to another regions.

I however adjusted some garnishes to be well excepted by my family and friends here. But still maintain its taste to the original by using as much as possible fresh spices and herbs. It is pretty hard to get some fresh galangal, turmeric roots etc. But I am so grateful to live in a city where I can get almost everything. 

Home made Tempeh (Indonesian style)

Tempeh (or we call it TEMPE) is originated from Indonesia, almost every Indonesian love and enjoy tempeh or at least have tested tempeh. Nowadays tempeh is becoming more and more popular as a meat substitute enjoys by vegetarian and some people who eat less meat.

Indonesian enjoys tempeh almost everyday, the way they cook it varies. You can simply deep fry it, stir fry with some fresh chili, you can make curry and some other soups or you can enjoy it as a snack. Basically any dishes using meat you can make it with tempeh and even more I should say because Indonesian enjoy tempeh for a snack too, like crackers *yumm*.

Being away from home I sometimes insanely craving for tempeh, since tempeh is one of the food I am growing up with along with tofu and fish. I can only get frozen tempeh from Asian market and off course it doesn't taste like the fresh one, and on the other hand the tempeh from local store is not very satisfying either.
After doing some reading and blog walking, I am pretty much sure that what makes Indonesian tempeh different from local tempeh is the yiest or the tempeh starter. Good Indonesian tempe should be white in color (but a few black spot is considered normal), nutty and has a distinctive earthy flavor, and the texture is solid firm but not as firm as locals (or I should say western style) tempeh. But I am not gonna write about that right now, you can read more details HERE.

Tuesday, April 19, 2011

Semi home-made roti isi daging

I was reluctant about posting this in my blog, since it is not really a recipe. But then I thought it might be useful for my sisters at home and my friends.

I made some beef croquettes last week and have plenty of beef filling leftovers, then I remembered I bought some frozen bread dough a while ago. A HA!! beef and veggie filled bread baby!!! yeah ... 
This kind of bread is always remind me of my childhood, remind me of my family and home. The fillings are varied, from sweet to savory, from beef, chicken, vegetables to milk, cheese, jam etc. 
It's quite popular among Indonesians. My mom used to buy us just for branch or to snack on between lunch and dinner. 

So here we go ... semi-home made beef and vegetables fillings bread or I call it Roti Isi Daging Powered by Blogger.

"Being a full-time mother is one of the highest salaried jobs in my field, since the payment is pure LOVE" ~ MILDRED B. VERMONT ~

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