tag:blogger.com,1999:blog-45162625363352092782024-03-13T13:14:58.259-07:00Simply Delish...From my kitchen with loveMommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-4516262536335209278.post-15623640201505894622013-02-23T11:31:00.000-08:002013-02-23T11:35:45.654-08:00Lapis Malang PandanI made this last night and wasn't planning on posting the recipe here, for couple of reasons ...<br />
A. Because this isn't original lapis malang, I must admit I cheated by using my classic jelly rolled recipe :P, so I am not sure if I can call this lapis Malang or not.<br />
B. I did not take a good pictures, I only took couple snaps with my IPad ...<br />
<br />
But I ended up posting it here because my friends requested me for the recipe, so here it is<br />
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Ingredients :<br />
10 egg yolk<br />
5 egg white<br />
150 gr sugar<br />
Vanilla essence<br />
Pandan essence, orriginally using chocholate powder or essence, but you can be creative playing with your favorite flavour<br />
Stawberry jam, or your favorite jam<br />
150 gr all purpose flour<br />
25 gr Custard powder, I use vanilla pudding mix<br />
150 gr melted butter<br />
<br />
Method<br />
<br />
Heat the oven 400F<br />
Prepare 2 square 8 inches pans with butter and dust it with flour, set aside.<br />
Using high speed mixer, beat egg yolk, egg white, vanilla essence and sugar until well arrised and fluffy, I'd say arround 12 minutes. It's important to have eggs in room temperature, it will raise more and faster in my opinion.<br />
Mix flour and custard powder, turn the mixer to the lowest speed.<br />
Gradually add melted butter and mixed flour.<br />
Continue folding the batter with spatulla.<br />
Devide the batter into 2 part, pour one part into first pan<br />
Add pandan essence into another part, and folded well.<br />
Pour it into another prepared cake pan.<br />
Bake it for 12 minutes, turn. The oven down to 375F and continue baking for another 10 minutes.<br />
<br />
When it's done, smear strowberry jam evenly on the frist cake surface, release another cake and place it on top of jam smeared cake. Put the pan on top of the cake to make sure the two cakes are attached and well glued.<br />
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Slice it, and ready to serve :)<br />
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Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-36195478020806428992013-01-29T20:13:00.002-08:002013-02-12T10:01:39.261-08:00Pineapple JamI made some pineapple jam some times ago, and I haven't had any chance to blog about it.<br />
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Pineapple jam is so popular among Indonesian, matter of fact in every big celebration such as Eid ul Fitr or Xmas people make pineapple cookies. So I can almost guarantee most of them know how to make pineapple jam.</div>
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It's very easy to make, you don't need to measure anything, it only calls for 2 ingredients .. pineapple and sugar that's all! you don't need to use pectin. </div>
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Ingredients :</div>
<div>
<br /></div>
<div>
1 Pineapple, peeled, cored and cut into big pieces </div>
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1 cup sugar (or more)</div>
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Method :</div>
<div>
Blend or processed the pineapple using electric blender or food processors </div>
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Heat the pineapple with sugar in a non coated pan in medium low heat, continually stir the mixture until reaching jam consistency you desired. </div>
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<div>
If making this for regular everyday jam, I like using blender so the end result would be really smooth. But if you make it for pineapple cookies, I'd recommend using regular manual cheese shredder, and cook it until really thick. </div>
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Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-83149467488217741772012-12-07T12:34:00.003-08:002012-12-07T12:39:31.237-08:00Tricolor quinoa salad with grilled chickenLast night I made this quinoa salad for my family, I honestly did not think that they gonna love it, but I was wrong.<br />
I love preparing this simple dish that contains everything, so easy and quick to prepare.<br />
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<br />
Ingredients :<br />
1.5 cup of cooked tricolor quinoa<br />
2 cloves of garlic, minced<br />
2 tbsp extra virgin olive oil<br />
1/2 cup sliced onion (you can use red onion)<br />
1/2 cup of each bell peppers, baby zucchini,<br />
1/2 cup heirloom tomatoes (I skipped this)<br />
1 cup or baby spinach<br />
salt and peppers to taste<br />
2 tbsp of lemon juice<br />
Fresh basil<br />
<br />
For the grilled chicken :<br />
1 or 2 thin sliced chicken breast<br />
<br />
For marinated :<br />
1 crushed garlic<br />
1 tsp salt<br />
1 tbsp honey<br />
bunch of chopped fresh rosemary, thyme and sage<br />
1 tsp lemon juce<br />
<br />
Methods :<br />
For the grilled chicken :<br />
Mixed the marinating ingredients and marinade the chicken for couple hours.<br />
Prepare grilling pan, I use iron cast<br />
Grill the chicken until done, set aside<br />
<br />
In the mean time, heat the olive oil and saute garlic and onion until fragrant. I know normally quinoa salad has raw red onion, but my family aren't too crazy about raw onion, so I used regular onion instead and saute-ing it together with garlic, I love caramelized onion flavor and I think it gives and bring the salad flavor to another level.<br />
Next I add bell peppers, wait till it gets wilted (or cooked) I love it a bit crunchy so I did not cook it for too long, then throw in baby zucchini, heirloom tomatoes, salt and pepper.<br />
Remove from the heat, add in the prepared quinoa and baby spinach then sprinkle with lemon juice, toss it couple times and transfer to serving dish. Garnish it with fresh basil and topped with sliced grilled chicken. Enjoy!!<br />
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<br />Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-20969559837331100792012-11-23T22:40:00.002-08:002012-11-24T11:49:01.476-08:00Yorkshire Pudding - Pop OversYorkshire pudding or here in America is called Pop Overs is my hubby's family tradition whenever they have special feast dinner like Thanksgiving. It's a must side dish to have, and I am so glad to get the recipe.<br />
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I found out that making pop overs is so easy if you know the trick, and most of the ingredients uses are available in your pantry and refrigerator.<br />
I have shared this recipe with some of my friends and they love it, some even modified it by adding green onion.<br />
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Yorkshire Pudding - Pop Overs<br />
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<b>INGREDIENTS :</b><br />
1 cup of flour<br />
1 cup of milk<br />
2 large eggs<br />
dash of salt<br />
Cooking oil<br />
<br />
<b>METHOD</b><br />
Set the oven 400F<br />
Prepare the muffin pan, fill each cups/cavities with 1 tsp of cooking oil, and heat it in the oven.<br />
In the mean time, whisk the eggs and milk until well mixed, then gradually add flour and salt and keep whisking until the batter texture is silky smooth. Make sure there are no more clumps in the batter.<br />
You can use blender to do the job, but I love using just regular whisk.<br />
Once the batter settled, you can pour the batter into each muffin cup (about 3/4 full)<br />
Make sure the oil inside the muffin cup are really hot, but not burnt. This is the most important step that you have to pay attention to, if the oil is not hot enough the pop overs wont be rise.<br />
Bake it until rise and brown, about 25 to 30 minutes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Inside the oven, halfway trough</td></tr>
</tbody></table>
We enjoy this with some gravy for dinner, but if there are some leftover, I can heat it up then fill it with some jam for breakfast.<br />
Bon Appetite!!<br />
<br />Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com2tag:blogger.com,1999:blog-4516262536335209278.post-86025402397009981362012-11-23T15:24:00.003-08:002012-11-24T21:50:48.269-08:00Tri-colored carrots with honey glaze and parsleyMy kids love love love this side dish, it's so obvious because of the sweetness and the color is so interesting. I was so happy to got tri-colored carrots, it's not available all the time here in Bellingham. You can use baby carrots if you could not find tri-colored carrots.<br />
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Anyway, the cooking method is similar to<a href="http://simplydelish.blogspot.com/2012/11/green-beans-amandine.html"> Green Beans Amandine</a>, in term of blanching the vegetable, so you can prepared this process ahead of time, put it in the refrigerator and ready to toasted in honey glaze the next day.</div>
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Tri-colored carrots with honey glaze and parsley</div>
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<div>
1lb of tri-colored carrots</div>
<div>
2 tbsp unsalted butter </div>
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2 tbsp honey</div>
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1 tbsp lemon juice and about 1/2 tsp lemon zest </div>
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Black pepper</div>
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dash of salt</div>
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1/4 cup of flat leave parsley, chopped.</div>
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Method</div>
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Blanch the carrots, set aside</div>
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Melt the butter in a pan then add honey</div>
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Add the carrots and stir or toss it</div>
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Add the remain ingredients, stir again to make sure every carrot is coated by honey glaze.</div>
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Remove from the heat and ready to serve. Enjoy!</div>
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Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-7130741834440489742012-11-23T15:08:00.000-08:002012-11-23T15:08:35.350-08:00Green Beans AmandineThis is definitely my favorite thanksgiving side dishes, it's very simple to make yet very tasty. I love the toasted almond in it, it gives a nutty flavor... Love it love it!!<br />
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I use the recipe from<a href="http://www.finecooking.com/recipes/green-beans-almonds-garlic.aspx"> this website</a>, did not reduce or add anything at all, it's just perfect as it is!!<br />
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<div id="ingredients" style="background-color: white; color: #555555; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px;">
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<span rel="v:ingredient"><span property="v:amount">1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed</span> </span><br /><span rel="v:ingredient"><span property="v:amount">1 oz. (2 Tbs.) unsalted butter</span> </span><br /><span rel="v:ingredient"><span property="v:amount">2 Tbs. pure olive oil</span> </span><br /><span rel="v:ingredient"><span property="v:amount">1/2 cup slivered almonds</span> </span><br /><span rel="v:ingredient"><span property="v:amount">1 tsp. minced or pressed garlic (1 medium clove)</span> </span><br /><span rel="v:ingredient"><span property="v:amount">1 Tbs. fresh lemon juice (from 1 small lemon)</span> </span><br /><span rel="v:ingredient"><span property="v:amount">Kosher salt and freshly ground black pepper</span> </span></div>
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Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.<br />
In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.<br />
Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.<br />
Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.</div>
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make ahead tips</h3>
<span style="background-color: white; color: #555555; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px;">The beans can be blanched (boiled until barely crisp-tender) up to 1 day ahead; refrigerate wrapped in paper towels in a plastic bag.</span>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-12009321779358912962012-11-23T14:40:00.001-08:002012-11-24T12:40:53.789-08:00Butterscotch chip cookies topped with chocolate drizzleI use basic chocolate chip recipe for this cookies, but I did a little twist to it by accident.<br />
I was actually lanned to make strawberry covered chocolate for thanksgiving dinner dessert, but my youngest son keep eating the strawberry and left only its stem on the table, and I already melted some chocolate.<br />
So I use the chocolate to topped this butterscotch cookies I made day before. Turned out great because whenever I made chip cookies I always reduce the sugar and chips, so it didn't come out too sweet at all. But hey, it's Thanksgiving!! the day when you can eat everything and it's forgiven :P<br />
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<br />
Ingredients :<br />
<br />
2 1/4 cups of all purpose flour<br />
2 stick of butter (1 cup)<br />
3/4 cup of brown sugar<br />
1/3 cup of sugar<br />
vanilla essence<br />
1/4 tsp each of baking soda and baking powder<br />
1 package of butterscotch chips (I use only 3/4 pack)<br />
1 large egg and 2 yolks<br />
<br />
Method :<br />
<br />
Turn on the oven to 325F<br />
Mix the flour, baking soda, baking powder and salt, set aside.<br />
In a separated bowl, xix the sugar, butter and vanilla and turn the mixer on medium high, then gradually add eggs one at a time.<br />
Add the dry ingredients into the mixture<br />
Spoon it into baking sheet, and flattened gently it with fork<br />
Bake it until done for about 10 - 12 minutes, more if you wanted the cookies to be crispy.<br />
Let it cool in a wire rack, then drizzle with melted chocolate on top.<br />
<br />Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-18408592678880181502012-11-23T13:56:00.000-08:002012-11-23T13:56:51.326-08:00Pumpkin mini cupcakes with vanilla and cream cheese frostingI use the recipe from food network, and I omit the maple syrup and pecan for the frosting, I use vanilla beans instead. But nevertheless my family love it!!<br />
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Ingredients</h2>
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Pumpkin Cupcakes:</h3>
<ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px 0px 14px; outline: 0px; padding: 0px;">
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 cup all-purpose flour</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 teaspoon ground cinnamon</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/2 teaspoon ground ginger</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/2 teaspoon allspice</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/2 teaspoon nutmeg</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/2 teaspoon baking powder</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/2 teaspoon baking soda</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Kosher salt</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 stick butter, softened</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/2 cup sugar</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/2 cup canned pure pumpkin puree</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 1/2 teaspoons pure vanilla extract</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">2 large eggs</li>
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Maple Cream Cheese Frosting:</h3>
<ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px 0px 14px; outline: 0px; padding: 0px;">
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 (8-ounce) block cream cheese</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">2 tablespoons butter, at room temperature</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">2 tablespoons pure maple syrup (I omit)</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">2 cups powdered sugar</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Vanilla seeds </li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Chopped toasted pecans, for topping --> (I skipped this)</li>
</ul>
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Directions</h2>
<div class="fn_instructions" itemprop="recipeInstructions" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">
<div style="line-height: 23px; margin-bottom: 9px; outline: 0px; padding: 0px;">
For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.</div>
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</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: 0px; padding: 0px;">
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.</div>
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</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: 0px; padding: 0px;">
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.</div>
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</div>
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Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .</div>
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</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: 0px; padding: 0px;">
For the cream cheese frosting: Add the cream cheese, butter, vanilla beans, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: 0px; padding: 0px;">
</div>
</div>
<span style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px;">Top the cupcakes with the frosting.</span><br />
<br />
<br />Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-54332112263535688442012-11-23T13:49:00.000-08:002012-11-24T12:05:04.188-08:00Thanksgiving Roasted TurkeyHappy Thanksgiving everyone ^__^<br />
Our thanksgiving dinner this year was super scrumptious! despite what has happened to us this week. Started with hubby got so sick on Sunday before thanksgiving, continued with my oldest son then my second son they are all so sick and missed the last couple days of schools.<br />
To make it worst my baby is also getting so sick, then my asthma doesn't seems to go away... *sigh* Dealing with sick family and preparing thanksgiving dinner was quite a challenge. But I think I managed to pull it together.<br />
<br />
I brine to turkey on Sunday, and I use this recipe for guidance since I made my own vegetable stock.<br />
<br />
<a href="http://bbq.about.com/od/turkeybrinerecipes/r/bl71116d.htm">http://bbq.about.com/od/turkeybrinerecipes/r/bl71116d.htm</a><br />
<br />
I am tellin ya ... I am stick with that recipe! turkey always turn out super moist and very tasty. My hubby usually eats dark meat on Thanksgiving because he think that the most moist part, but since I use this method he loves the white meat too.<br />
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Before you decide to brine turkey, I'd strongly suggest you to read<a href="http://bbq.about.com/od/turkey/ss/aa110808a.htm"> THIS </a> article because there are so many things we have to pay attention to, like what kind of turkey, how long you brine it for, etc. But it worth every efforts.<br />
<br />
So here's how my brining vegetable stock recipe, using the recipe form the above link as a guidance, I made about 2 gallons of stock<br />
<br />
Ingredients :<br />
<br />
Carrots, cut into large size (you can use whatever vegetable left in the frige)<br />
Onion, quartered<br />
Garlic<br />
Celery, chopped<br />
Bunch of fresh sage, thyme and rosemary<br />
1 cup of salt<br />
1 cup of sugar<br />
2 gallons of water<br />
<br />
Method :<br />
<br />
Boil the water, then add all the ingredients and let it simmer for about 45 minutes to 1 hour.<br />
Remove from the heat, covered and let it cool completely.<br />
<br />
Wash the thawed turkey thoroughly and place it in the plastic container or stainless steel large pot. Pour brine over top, brine it for 1 hour per pound.<br />
I did mine for 4 days and turkey came out perfect!! love it!<br />
<br />
How to cook the turkey :<br />
<br />
Wash the turkey again with cool water, pat dry it with paper towel, then rubbed it with extra virgin olive oil and sprinkle with a little salt and pepper. You don't need to add anything since the turkey is already seasoned.<br />
Place the turkey in the roasting rack.<br />
Slow bake it in 325F oven until done. I put stuffing in mine so I went for 5 hours.<br />
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<br />
I also made these following side dishes :<br />
<br />
Roasted potatoes<br />
<a href="http://simplydelish.blogspot.com/2012/11/yorkshire-pudding-pop-overs.html">Pop overs - Yorkshire pudding</a><br />
Sweet onion gravy (with garlic, rosemary and dripping juice from the turkey)<br />
<a href="http://simplydelish.blogspot.com/2012/11/tri-colored-carrots-with-honey-glaze.html">Tri-colored carrots with honey glaze and parsley</a><br />
<a href="http://simplydelish.blogspot.com/2012/11/green-beans-amandine.html">Green beans amandine</a><br />
<br />
Desert :<br />
Pumpkin pie<br />
<a href="http://simplydelish.blogspot.com/2012/11/pumpkin-mini-cupcakes-with-vanilla-and.html">Pumpkin mini cupcakes with vanilla and cream cheese frosting</a><br />
<a href="http://simplydelish.blogspot.com/2012/11/butterscotch-chip-cookies-with.html">Butterscotch chip cookies</a><br />
<br />
Okay, it's 1.30 right now and my kids still do not want to eat lunch, they were too stuffed from last night dinner ... LOL<br />
<br />
Happy Thanksgiving again everyone !!!Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-27375206348929279212012-11-13T20:49:00.000-08:002012-11-13T20:49:08.998-08:00Strawberry cupcakes with vanilla creme frostingLast week we celebrate my oldest son birthday, and I made this simple yet delicious and surprisingly moist strawberry cupcakes, with vanilla creme frosting<br />
I wasn't sure when I baked it, and not even plan to post it here! but once it came out of the oven then I tasted ... and I was like .. OMG I can not believe how moist it is, knowing that this cupcakes recipe isn't calling for any egg yolk. YES it only use white eggs.<br />
<br />
I know so many Indonesian use lots of egg yolk to make some Indonesian cake like Lapis Surabaya or Lapis Legit, so if you have any leftovers white eggs, don't waste it baby ... but try this recipe.<br />
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<br />
STRAWBERRY CUPCAKES WITH VANILLA CREME FROSTING<br />
Recipe adopted from http://yummycakesbylynn.com/?p=204<br />
<br />
<span style="background-color: white; color: #666666; font-family: Helvetica, Arial, sans-serif; font-size: 1.1em; line-height: 1.6em;">Makes 12 cupcakes</span><br />
<br />
<div style="background-color: white; border: 0px; color: #666666; font-family: Helvetica, Arial, sans-serif; font-size: 1.1em; line-height: 1.6em; margin-bottom: 1.2em; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="background-color: transparent; border: 0px; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp strawberry jam or preserves (You will need to strain or buy seedless for making frosting or you can use seedless for both cupcakes and frosting)<br />¼ cup finely chopped fresh strawberries, more for garnish<br />1 ¼ cups all-purpose flour<br />1 ¼ tsp baking powder<br />¼ tsp salt<br />3/4 cup of sugar<br />1/2 cup of unsalted butter, room temperature<br />3 large egg whites, room temperature<br />1/2 tsp vanilla pure vanilla extract<br />4 drops of food coloring (I used pink food coloring paste)<br />1/3 cup whole milk</strong></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12.222222328186035px; line-height: 17.981481552124023px;"><b>METHOD :</b></span></span></div>
<div style="background-color: white; border: 0px; color: #666666; font-family: Helvetica, Arial, sans-serif; font-size: 1.1em; line-height: 1.6em; margin-bottom: 1.2em; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="background-color: transparent; border: 0px; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Preheat oven to 350 degrees. Position a rack in the middle of the oven</span></strong></div>
<ol style="background-color: white; border: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; list-style-image: initial; list-style-position: outside; margin: 1.5em 0px 1.5em 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a small bowl, stir together jam and chopped fresh strawberries.</li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a second bowl, whisk together flour, baking powder, and salt.</li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Using mixer beat sugar and butter until light and fluffy, 2-3 mins. Add egg whites, vanilla, and food coloring and beat until combined. Add flour mixture in three additions, alternating with milk in two additions, beating on low speed until just combined; scrape sides of bowl as needed. Fold in strawberry mixture until just combined.</li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Fill cupcake liners in your cupcake pans ¾ full. Bake about 25 minutes, until centers bounce back when touched or when toothpick inserted in center comes out clean. Let the cupcakes cool in the pan for five minutes or the paper will fall away from the sides of your cupcakes. Transfer the cupcakes to the wire rack and let cool completely, about one hour.</li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Frost with Vanilla creme frosting (I use vanilla beans to a regular butter cream recipe)</li>
</ol>
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Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-76688918674428455152012-10-03T16:43:00.003-07:002012-11-01T07:25:50.534-07:00Semi home-made caramel spreadHi everybody, it's been a long while since my last post :) I hope you are all doing well :):)<br />
I have one recipe to share here ... it's a semi home-made dulce de leche!!<br />
<br />
Dulce de leche or caramel is one of my TOP favorite flavors, but as much as I love it I also hate its stickiness on a traditional or regular caramel, you know how caramel always sticks onto your teeth ... blech!!<br />
But I am so happy after I have found this recipe and challenged my self to give a try and it was a HUGE success!! So for now on this caramel spread is the one I will stick with.<br />
<br />
It's very simple to make and doesn't need much ingredients, matter of fact it's only called for one ingredient, it's condensed milk that's it!<br />
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I can use this spread on bread for my boys snack, apple dip, apple tartlet, sweet bread, caramel coffee cake, brownies swirl, caramel cake etc etc the possibilities are endless.<br />
<br />
Okay, so this is what you got to do :<br />
Get couple cans (or more) of 14 ounce of condensed milk, peel the paper line.<br />
Arrange it in a deep pot, make sure all cans are covered by the water<br />
Boil it for 5 hours. I intentionally wanted to have a thick spreadable caramel so I went for 5 hours,<br />
but if you wanted less thick or rather runny just reduce the boiling time, simple as that.<br />
Make sure to check regularly the level of water have to be always covered the cans.<br />
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Let it cool completely before you enjoy this caramel with your favorite toast.</div>
Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-87076544444379643322012-05-02T13:55:00.001-07:002012-05-02T14:31:54.240-07:00Sweet Chinese Steamed BunThis afternoon I made some sweet Chinese steamed bun using the basic <a href="http://simplydelish.blogspot.com/2011/12/mantou-chinese-steamed-buns.html">mantao</a> recipe I have posted last time. This time I made it with some sweet fillings from mung bean paste mixed with sugar and coconut milk. There are some variety of the fillings, another kind is shredded coconut with palm sugar.<br />
We call this kue KU, back home we enjoy this treats for morning or afternoon tea or coffee :)<br />
<br />
I am so pleased with the result, the buns arise beautifully, tastes so good too, I hope the boys would enjoy their after school snack :)<br />
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Recipe for the bun you can find it <a href="http://simplydelish.blogspot.com/2011/12/mantou-chinese-steamed-buns.html">HERE.</a><br />
<br />
After the dough is ready, I did not fold the bun but instead I cut it evenly into 18 to 20 pieces.<br />
(I thought I cut it into 18 pieces, but I just realized it now that I only have 17 pieces ...LOL)<br />
<br />
<b><span style="font-size: large;">For the filling :</span></b><br />
<br />
1 cup uncooked peeled mung bean (soak it with water overnight)<br />
3/4 cup sugar (you can adjusted to taste)<br />
1/2 tsp salt<br />
1/4 tsp vanilla extract<br />
1/4 thick coconut milk or coconut cream<br />
<br />
<span style="font-size: large;"><b>Method :</b></span><br />
<br />
Drain the beans and steam it until cook, then let it cool.<br />
Process the beans together with sugar and coconut milk, you can add or reduce the coconut milk until the bean comes to the right consistency, you do not want the paste to be too mushy or too dry.<br />
Set aside, ready to use.<br />
<br />
Take one peace of the dough, flatten it with your hand and scoop enough filling, then cover it neatly with the dough. Place it on the parchment paper.<br />
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Fill the steamer with warm water, lay all the ready bus and let it raise for 45 minutes to 1 hour.<br />
Turn the stove on once all the bus are raising, cook until done.<br />
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Enjoy :)<br />
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<br />Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-13309382139418343252012-04-10T21:45:00.004-07:002013-02-04T13:26:51.365-08:00Lapis LegitLapis is translated as layers while legit means very yummy, tasty delicious.<br />
LAPIS LEGIT also known as KUE SPEKKOEK because it uses spekkoek spice mixed such as cinnamon, nutmeg etc.<br />
This is one of the cake that takes forever to make, not only it's very time consuming but also requires some talent and extra patient, that's why not somany Indonesian knows how or willing to try to make this cake. But once you have confidence and understand all the steps I think anybody can make it.<br />
This Dutch influenced cake is very popular among Indonesian. Good lapis legit should have at least 12 layers or more and because of the richness of the cake it tends to serve in a very small size usually thin slice.<br />
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<br />
<span style="font-size: large;">LAPIS LEGIT </span>(Thousand layer spice cake)<br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">INGREDIENTS</span><br />
A :<br />
500 gr butter<br />
1 can of condense milk<br />
2 tbs golden syrup or honey (I skipped it)<br />
<br />
B :<br />
25 egg yolk<br />
150 gr powdered sugar<br />
1/2 tsp vanilla essence<br />
<br />
C :<br />
5 white eggs<br />
pinch of cream of tartar<br />
<br />
D :<br />
170 gr all purpose flour<br />
2,5 tsp spekkoek spice mix*<br />
<br />
*Spekkoek spice mix recipe :<br />
Mix all these ingredients together :<br />
4 tsp cinnamon<br />
1 tsp cloves<br />
1 tsp nutmeg<br />
1/4 tsp white pepper<br />
1/2 tsp ginger<br />
1/4 tsp cardamom<br />
1 tsp mace<br />
1 tsp star anise<br />
1 tsp coriander<br />
<br />
<span style="font-size: large;">METHOD :</span><br />
<br />
Mixed all the A ingredients and cream it until light and fluffy with high speed, set aside<br />
Whisk the D ingredients, set aside<br />
Mixed all the B ingredients until pale and fluffy with high speed mixer.<br />
Meanwhile in a separated bowl whip white eggs into stiff peaks.<br />
Preheat the oven to 350F, prepare a 8.5 X 8.5 X 5 pan layer it with parchment paper with butter<br />
Now mix all the A, B, C batters with D ingredients with the lowest speed mixer for real quick mix then continue using spatula, don't overdo this step.<br />
Layer about 1/2 cup of the batter into the bottom of the pan, then bake it for 3 minutes, then turn on the oven into broil/grill (so only using the top heat from now on). Bake it again for about 1 to 2 minutes until the surface is golden brown.<br />
Gently press the surface with the bottom of a flat glass to make sure the cake is evenly flat for the next layers.<br />
Ladle about the same or less amount of a batter to the top the first layer, bake it for 3 to 4 minutes until the surface is golden brown, then gently press it and flattened again ready for the next layer.<br />
Repeat this steps till the batter is done.<br />
Turn the oven to 300F or lower then bake the whole cake for another 10 minutes, to make sure all layers are done.<br />
Let it cool and covered, once it cool you can slice it to 1 cm thick, serve it with tea or coffee.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Wn-RGOuY3rg/T4UI86iRopI/AAAAAAAABOc/eMIu739BdfQ/s1600/IMG_4101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Wn-RGOuY3rg/T4UI86iRopI/AAAAAAAABOc/eMIu739BdfQ/s1600/IMG_4101.JPG" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DT1JADq2VSU/T4UJlJkc-EI/AAAAAAAABOk/ysSsVUYJcoY/s1600/IMG_4106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DT1JADq2VSU/T4UJlJkc-EI/AAAAAAAABOk/ysSsVUYJcoY/s1600/IMG_4106.JPG" /></a></div>
Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-31513528149171591442012-03-27T10:15:00.005-07:002012-04-03T10:16:46.523-07:00Kimchi<span style="font-family: Verdana, sans-serif;">I always adore Korean food, I love the spiciness, the aroma of sesame oil combined with some other ingredient and the simplicity of Korean cooking, it's just so delish!! </span><br />
<span style="font-family: Verdana, sans-serif;">The first time I ate kimchi was years ago (late 90's) when I am still living in Indonesia, a good friend of mine took me to a nice Korean restaurant in town. I loooooooove the bulgogi so much!! but kimchi??? to be quite honest the first impression wasn't so good, maybe I wasn't really familiar with it or kimchi is an acquired taste food. </span><br />
<span style="font-family: Verdana, sans-serif;">But I always give another try, so we went again the second time and I start to enjoy the kimchi, more and more and more. I don't know why but whenever I think of Korean food it always make me think of kimchi.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4dPjQG60gOU/T3HzaW-Fk7I/AAAAAAAABNs/h6BTmSTO6dY/s1600/IMG_3877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4dPjQG60gOU/T3HzaW-Fk7I/AAAAAAAABNs/h6BTmSTO6dY/s1600/IMG_3877.JPG" /></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Back then when the information was nothing like nowadays! we did not have easy access to internet and I just could not find any Korean cooking book. I once tried to make some and it was a total disaster!! kimchi came out very watery and nothings like the one I ate at the restaurant *BLECH*. </span><br />
<span style="font-family: Verdana, sans-serif;">I did not know that you must soak the napa cabbage in salt water for hours! *DUH*</span><br />
<span style="font-family: Verdana, sans-serif;">So I always depended on the store bought kimchi and honestly the price is pretty expensive. </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Ever since I wasn't dare to try every again until last week when I stumbled upon <a href="http://gastronomyblog.com/2010/11/13/how-to-make-kimchi/">this blog</a> and I encouraged myself to give another try. So I did it!!! and the result?? WOW!! I was so pleased with the taste, the texture, the spiciness and everything. Thank you to whoever own that blog, all the pictures and directions is pretty easy to follow. </span><br />
<span style="font-family: Verdana, sans-serif;">Please note that this recipe yield for a lot of kimchi, it's best to make together with some friends and share the result!</span><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">The trick is first, the cabbage needs to soaked and salted. Second, the marinade has to be prepared. Lastly, the cabbage is combined with the marinade and left to ferment for 3 weeks. Here's the recipe :</span></div><span style="background-color: white; color: #444444; font-size: 13px; line-height: 23px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span><br />
<div style="text-align: justify;"></div><h3 id="sites-page-title-header" style="background-color: white; color: #b76401; font-size: 1.8em; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-left: 10px; padding-right: 10px; text-align: left;" xmlns="http://www.w3.org/1999/xhtml"><span dir="ltr" id="sites-page-title"><span style="font-family: Verdana, sans-serif;">Tong Baechu Kimchi (Whole Napa Cabbage Kimchi)</span></span></h3><div></div><div class="sites-canvas-main" id="sites-canvas-main" style="background-color: white; min-height: 150px; padding-bottom: 5px; padding-top: 15px; text-align: left;"><div id="sites-canvas-main-content"><div style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 13px; line-height: 23px; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><strong style="font-family: 'Lucida Grande', 'Lucida Sans', 'Lucida Sans Unicode', Verdana, Helvetica, Arial, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">For Napa cabbage</strong></div><ul style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 13px; line-height: 23px; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 13px; padding-bottom: 0px; padding-left: 35px; padding-right: 0px; padding-top: 0px; text-align: justify;"><li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 heads Napa cabbage</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups sea salt</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 cups water</li>
</ul><div style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 13px; line-height: 23px; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><strong style="font-family: 'Lucida Grande', 'Lucida Sans', 'Lucida Sans Unicode', Verdana, Helvetica, Arial, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">For kimchi marinade</strong></div><ul style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 13px; line-height: 23px; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 13px; padding-bottom: 0px; padding-left: 35px; padding-right: 0px; padding-top: 0px; text-align: justify;"><li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup sweet rice powder</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 cups water</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup coarse Taeyangcho red chili pepper powder</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 ounces garlic</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">10 ounces Asian pear, peeled and quartered</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">9 ounces onions, peeled and quartered</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 ounce ginger, peeled</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces Fresno chilies</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 pounds radish, julienned</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces minari</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces red mustard greens</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces Korean chives</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces green onions</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup Korean anchovy fish sauce</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 cup Korean salted shrimp sauce</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces fresh shrimp, chopped</li>
<li style="margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces Korean salted shrimp</li>
</ul><div style="font-size: 13px; text-align: justify;"><span style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif;"><span style="line-height: 23px;"><br />
</span></span></div><div style="text-align: justify;"><span style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: large;"><span style="line-height: 23px;"><b>METHOD :</b></span></span></div><div style="font-size: 13px; text-align: justify;"><span style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif;"><span style="line-height: 23px;"><br />
</span></span></div><div style="font-size: 13px; text-align: justify;"><strong style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans', 'Lucida Sans Unicode', Verdana, Helvetica, Arial, sans-serif; line-height: 23px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Prepare Napa cabbage—</strong><span style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; line-height: 23px;">Trim the cabbage by removing any brown leaves on the outer layers. Slice the center of the cabbage’s stem 2 inches deep. Using your thumbs and hands, pull the cabbage into two sections through the slit. Repeat for the remaining cabbage.</span> </div><div style="font-size: 13px; text-align: justify;"><span style="background-color: white; color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; line-height: 23px;"><br />
</span></div><div style="font-size: 13px; text-align: justify;"><span style="background-color: white; color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; line-height: 23px;">Soak the cabbage sections in salted water (8 cups water to 1 cup sea salt) for 20 minutes. After 20 minutes, remove the cabbage from the salt water and sprinkle the remaining 1 cup of salt between each of the cabbage leaves.</span></div><div style="font-size: 13px; text-align: justify;"><div style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; line-height: 23px; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Return the cabbage to the salted water with the cut side facing up. Rotate the cabbage every two hours, bringing the cabbage on the bottom of the container to the top and vice versa.</div><div style="color: #444444; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; line-height: 23px; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">After 5-6 hours, the texture of the cabbage will be properly rubbery. Wash the cabbage thoroughly and gently. Drain the cabbage in a colander, squeezing as much water from the leaves as possible. Set aside.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-H4WCcKmKHVE/T3H0FyAfTVI/AAAAAAAABN0/-iCnV7gXsSE/s1600/IMG_3890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-H4WCcKmKHVE/T3H0FyAfTVI/AAAAAAAABN0/-iCnV7gXsSE/s1600/IMG_3890.JPG" /></a></div><div style="color: #444444; line-height: 23px; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="font-family: 'Lucida Grande', 'Lucida Sans', 'Lucida Sans Unicode', Verdana, Helvetica, Arial, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Prepare kimchi marinade—</strong>Combine the water with the sweet rice powder and whisk until smooth. Heat the water and rice powder mixture on the stove on medium-high heat, stirring occasionally to prevent it from sticking to the bottom of the pan. When bubbles start to form, reduce the heat and continue to stir. Once the mixture thickens and becomes translucent (approximately 10 minutes), take it off the heat. Cool the mixture completely.</div><div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Once the rice powder mixture has cooled completely, transfer it to a large bowl. Add the red chili pepper powder to the rice powder mixture and combine well.</div><div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Place the onions, pear, garlic, ginger, and Fresno chilies in a food processor and pulse until finely minced. Set aside. </div><div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Add the pureed chili mixture, along with the radish, minari, red mustard greens, chives, and green onions to the rice powder mixture. Combine the mixture thoroughly, making sure that the greens are incorporated completely. </div><div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Lastly, add in the anchovy fish sauce, salted shrimp sauce, and fresh and salted shrimp. Once again, combine the mixture very well. If mixing with your hands, be sure to wear rubber gloves to avoid chili burn. </div><div class="separator" style="clear: both; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-Ox1u6IETAzk/T3H0PtJaVoI/AAAAAAAABN8/L0DzX14kdOk/s1600/IMG_3875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ox1u6IETAzk/T3H0PtJaVoI/AAAAAAAABN8/L0DzX14kdOk/s1600/IMG_3875.JPG" /></a></div><div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="background-color: white; font-family: 'Lucida Grande', 'Lucida Sans', 'Lucida Sans Unicode', Verdana, Helvetica, Arial, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Prepare the kimchi—</strong><span style="background-color: white;">Take the cabbage and stuff the marinade mixture between the leaves, working from outside in, starting with the largest leaf to the smallest. Do not overstuff, but make sure the marinade mixture adequately fills the leaves.</span></div><div style="margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; margin-bottom: 13px; margin-top: 13px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">When entire cabbage is stuffed, take one of the larger leaves and wrap it tightly around the rest of the cabbage. Divide the cabbage among jars, pressing down firmly to remove any air bubbles. Only fill the jar 80 percent full because the kimchi will expand as it ferments. Keep the jar tightly sealed and refrigerated for at least 20 days.</div><br />
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</div></div>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-66983130478415813772012-03-26T21:51:00.001-07:002012-03-26T21:59:31.962-07:00Mocha Cake with buttercream frostingOMG! I am spending so much time updating my BENTO blog I neglecting this one :P ... I have made several dishes that I'd love to share here, but let me start with this birthday cake!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zGnJgBi5cNM/T3FFU9ZO1GI/AAAAAAAABNk/CPU8I24TBuY/s1600/IMG_3979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zGnJgBi5cNM/T3FFU9ZO1GI/AAAAAAAABNk/CPU8I24TBuY/s1600/IMG_3979.JPG" /></a></div><br />
I made this simple birthday cake for my 2nd son's 7th Birthday and it was a total hit!! I'd definitely make it again! I did not have a chance to take any picture of the sliced one, it was gone right away.<br />
<br />
The original recipe is actually for cup cakes, I got it <a href="http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/">HERE.</a><br />
I modified it a little bit by adding one more yolk and using heavy cream instead of whole milk, just because I have some in the fridge and I do not like to waste food :D<br />
<br />
<b><span style="font-size: large;">INGREDIENTS :</span></b><br />
<br />
<div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1-1/3 all-purpose flour<br />
1/3 cup unsweetened cocoa powder<br />
1 teaspoon baking powder<br />
½ teaspoon baking soda<br />
¼ teaspoon salt<br />
½ cup whole milk (I used heavy cream)<br />
½ cup strong brewed coffee<br />
1½ teaspoons espresso powder<br />
1 teaspoon vanilla extract<br />
½ cup (1 stick) unsalted butter, at room temperature<br />
½ cup granulated sugar<br />
½ cup light brown sugar<br />
1 egg, at room temperature ( + 1 yolk)</div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span style="font-size: large;">METHOD</span></b></div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.</div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.</div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.</div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.</div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.</div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Buttercream Frosting</strong></div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup (2 sticks) unsalted butter, at room temperature<br />
1½ cups powdered sugar<br />
1 Cup powdered milk<br />
1½ teaspoons vanilla extract</div><div style="background-color: #f8f8f8; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add vanilla and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.</div>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-6652445042247528092011-12-25T19:32:00.000-08:002011-12-25T19:40:24.584-08:00Alton Brown's Overnight Cinnamon RollsI did not plan to post this on my blog until I saw the result, then I regretted I did not make any step by step pictures during the process, that's so typical me!!<br />
<br />
But anyway, I'll definitely keep this recipe for future reference since my family love it so much. But for now I have lots of BIG sizes rolls that we have to finish.<br />
YES! this recipe makes 12 BIG sizes of rolls, I have 3 boys but my 2 older sons who are 9 and 6 could not finish 1 piece, is that BIG! even me can hardly finished it :P the only person who can finish 1 piece is my dear hubby ... lol.<br />
So next time I make it, I'll divided into 2 batches, bake one batch and freeze one up for some other time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gpRuiF-JX5M/TvfpZHBpPaI/AAAAAAAABCM/Zi7R_4jVwZE/s1600/IMG_3286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gpRuiF-JX5M/TvfpZHBpPaI/AAAAAAAABCM/Zi7R_4jVwZE/s1600/IMG_3286.JPG" /></a></div><br />
OVERNIGHT CINNAMON ROLLS<br />
Alton Brown - Food Network<br />
<br />
<h2 class="kv-ingred" style="background-color: white; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</h2><h2 class="kv-ingred" style="background-color: white; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><h3 style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Dough:</h3><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 large egg yolks, room temperature</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 large whole egg, room temperature</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 ounces sugar, approximately 1/4 cup</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 ounces unsalted butter, melted, approximately 6 tablespoons</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6 ounces buttermilk, room temperature</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 package instant dry yeast, approximately 2 1/4 teaspoons</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/4 teaspoons kosher salt</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Vegetable oil or cooking spray</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></li>
</ul><h3 style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Filling:</h3><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 ounces light brown sugar, approximately 1 cup packed</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tablespoon ground cinnamon</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pinch salt</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></li>
</ul><h3 style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Icing:</h3><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 1/2 ounces cream cheese, softened, approximately 1/4 cup</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tablespoons milk</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 1/2 ounces powdered sugar, approximately 1 1/2 cups</li>
</ul><h2 style="background-color: white; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions</h2><div class="instructions" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.</div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.</div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.</div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.</div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat the oven to 350 degrees F.</div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.</div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TAaVzLyBCRk/Tvfp04OumQI/AAAAAAAABCY/Am0-Wb33J8A/s1600/IMG_3293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TAaVzLyBCRk/Tvfp04OumQI/AAAAAAAABCY/Am0-Wb33J8A/s1600/IMG_3293.JPG" /></a></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div></div>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com2tag:blogger.com,1999:blog-4516262536335209278.post-56304460367831539052011-12-17T20:36:00.000-08:002011-12-18T10:36:14.746-08:00Mantou (Chinese Steamed Buns)I've always been wanting to make Chinese steamed bun from scratch since long long time ago, but never push or challenge myself to do it, until today!! this is my first attempt and I succeeded!! I was so happy I did a happy dance right after :P<br />
<div><br />
</div><div>My family love love love Chinese steam buns stuffed with chicken. I always bought the frozen one from Asian market, and it cost about $4 for like 10 small pieces. It's very convenience but now I know how to make the fresh one from scratch I don't think I'd ever buy the frozen one anymore!</div><div><br />
</div><div>I always thought its so complicated to make Mantou, but today I found out its quite simple and very easy! WOW did I just said easy??</div><div>Okay enough talking, let me share the recipe including some pictures and let you decide how easy it is.</div><div><br />
</div><div><b><span class="Apple-style-span" style="font-size: large;">MANTOU - Chinese Steamed Buns</span></b></div><div>(Makes 8 big sizes of mantou)</div><div>Recipe is adopted from : <a href="http://almostbourdain.blogspot.com/">http://almostbourdain.blogspot.com/</a></div><div><br />
</div><div><b>INGREDIENTS :</b></div><div><br />
</div><div>7 gr dried yeast (1 sachet)</div><div>260 ml lukewarm water </div><div>25 gr sugar</div><div>500 gr flour (I am using unbleached all purpose flour)</div><div>1 tbsp oil (original recipe 1 tsp)</div><div><br />
</div><div><b>METHOD :</b></div><div><br />
</div><div>Dissolve the dried yeast in the water, then put together with all the rest of ingredients in a mixing bowl.</div><div>Using dough hook turn the mixer in a low speed and mix it for about 10 minutes.</div><div>Take the dough out and let it rest in a slightly floured surface of cutting board</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-P7hivfye5Tw/Tu1lASgdYeI/AAAAAAAABAg/hhscZJNAU-M/s1600/IMG_3238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-P7hivfye5Tw/Tu1lASgdYeI/AAAAAAAABAg/hhscZJNAU-M/s1600/IMG_3238.JPG" /></a></div><div><br />
</div><div>Flatten the dough with rolling pin and make a rectangular shape, then make a three-fold like pictured below :</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NTmRF-DAXK4/Tu1l3WVNc3I/AAAAAAAABAo/Hv_qGKzq1jo/s1600/IMG_3242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NTmRF-DAXK4/Tu1l3WVNc3I/AAAAAAAABAo/Hv_qGKzq1jo/s1600/IMG_3242.JPG" /></a></div><div></div><div>Flatten the dough again to approximately 45 cm by 25 rectangular shape, then using a pastry brush slightly brush the surface with water.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8brmuORmJ4Q/Tu1mU-FFmrI/AAAAAAAABAw/zEJokqllRwA/s1600/IMG_3240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8brmuORmJ4Q/Tu1mU-FFmrI/AAAAAAAABAw/zEJokqllRwA/s1600/IMG_3240.JPG" /></a></div><div></div><div>Then roll out the dough tightly by the length side to form a log like this :</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-S9mcYLvOSPg/Tu1mt8dSa-I/AAAAAAAABA4/9UBMB1zCQWI/s1600/IMG_3246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-S9mcYLvOSPg/Tu1mt8dSa-I/AAAAAAAABA4/9UBMB1zCQWI/s1600/IMG_3246.JPG" /></a></div><div><br />
</div><div>Cut the dough into 8 pieces </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OrnwSWx6c-c/Tu1nFx9nQqI/AAAAAAAABBA/8vyPVSEljck/s1600/IMG_3247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OrnwSWx6c-c/Tu1nFx9nQqI/AAAAAAAABBA/8vyPVSEljck/s1600/IMG_3247.JPG" /></a></div><div><br />
</div><div>Prepare 8 square pieces of parchment paper, a bit larger than the bun </div><div>Lay each bun on top of square parchment paper</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PYupUvUNAMk/Tu1n5Hlu-LI/AAAAAAAABBI/MVhlGiyIe54/s1600/IMG_3252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PYupUvUNAMk/Tu1n5Hlu-LI/AAAAAAAABBI/MVhlGiyIe54/s1600/IMG_3252.JPG" /></a></div><div></div><div>Prepare the steamer pot and lay the buns inside the steamer, but do not turn the stove on. Cover the pot and let them rest and rise for about 20 minutes.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QdFnrhx6C6Y/Tu1pk1XepsI/AAAAAAAABBQ/WyuAs2RG4VA/s1600/IMG_3255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QdFnrhx6C6Y/Tu1pk1XepsI/AAAAAAAABBQ/WyuAs2RG4VA/s1600/IMG_3255.JPG" /></a></div><div><br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sgL1WDWKH8A/Tu1puaoSM3I/AAAAAAAABBY/UIGq_z0bOS4/s1600/IMG_3256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sgL1WDWKH8A/Tu1puaoSM3I/AAAAAAAABBY/UIGq_z0bOS4/s1600/IMG_3256.JPG" /></a></div><div><br />
</div><div>After 20 minutes :</div><div>(It really enlarging, I ended up steam it in 2 batches)</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-m4HQ0Db8vp8/Tu1p3A1maSI/AAAAAAAABBg/nw0TDy4iOQc/s1600/IMG_3258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-m4HQ0Db8vp8/Tu1p3A1maSI/AAAAAAAABBg/nw0TDy4iOQc/s1600/IMG_3258.JPG" /></a></div><div><br />
</div><div>Steam the buns until cooked for about 20 minutes :</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RWnfy6z55zg/Tu1qd3E7q6I/AAAAAAAABBo/VwKfU2rSwOU/s1600/IMG_3267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RWnfy6z55zg/Tu1qd3E7q6I/AAAAAAAABBo/VwKfU2rSwOU/s1600/IMG_3267.JPG" /></a></div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MW8w7CO2NlU/Tu1uW3QHhJI/AAAAAAAABB4/WIty7NsC8rE/s1600/IMG_3273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MW8w7CO2NlU/Tu1uW3QHhJI/AAAAAAAABB4/WIty7NsC8rE/s1600/IMG_3273.JPG" /></a></div><br />
Ready to serve.</div><div>You can deep fry the buns and serve it with some condense milk but my family love to have it with some chicken stuffed inside, like I have posted some time ago <a href="http://simplydelish.blogspot.com/2011/11/steamed-bun-stuffed-with-chicken.html">HERE</a></div><div>The cool thing about this is that you can freeze up the leftovers and just simply steam it whenever you want to. Mater of fact I am making more batches tomorrow and will freeze it so I wont buy frozen mantou anymore!!</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-z9wMxGHnGgE/Tu12m-dfdXI/AAAAAAAABCA/gYZJAry-kfY/s1600/IMG_3276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-z9wMxGHnGgE/Tu12m-dfdXI/AAAAAAAABCA/gYZJAry-kfY/s1600/IMG_3276.JPG" /></a></div><br />
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</div>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-83180274271586221452011-12-11T11:00:00.001-08:002012-03-14T12:54:34.481-07:00(TIPS) Vanilla Flavored Sugar<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J7gaS00fqCA/TuT4aus4OvI/AAAAAAAABAA/08V1f_2Y0dk/s1600/IMG_2992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-J7gaS00fqCA/TuT4aus4OvI/AAAAAAAABAA/08V1f_2Y0dk/s1600/IMG_2992.JPG" /></a></div><br />
This is not really a recipe, but I love this idea so much that I'd love to share it with you.<br />
I knew this long time ago from a dear friend of mine who live in Canada, during a 1 week visit we were enjoying lots of cup a teas, and I love the sugar she served the tea with, I instantly scented vanilla in it. It wasn't too overwhelming but just enough to flavor the tea we enjoyed.<br />
Then I asked her what kind of sugar she uses, she said it's just a regular sugar but she put a couple of vanilla pods in it, when the sugar is finished she just simply added more into the jar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ku4T3OivgV4/TuT6XsKIpEI/AAAAAAAABAI/85VOMJQ_1II/s1600/IMG_3001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ku4T3OivgV4/TuT6XsKIpEI/AAAAAAAABAI/85VOMJQ_1II/s1600/IMG_3001.JPG" /></a></div><br />
I remember I couldn't wait to go home to make own vanilla sugar right away! which I really DID!<br />
And I was thinking this is such a great idea, not only good for tea but also coffee, chai, latte etc, it can also be used for cookies, cakes or whatever sweet dish that needed sweet vanilla favor like flan, creme brulee etc.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Zz0t7KgNX7E/TuT62MZMouI/AAAAAAAABAQ/mRN2gSaDuP8/s1600/IMG_2987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Zz0t7KgNX7E/TuT62MZMouI/AAAAAAAABAQ/mRN2gSaDuP8/s1600/IMG_2987.JPG" /></a></div><br />
I love vanilla beans so much, I use it a lot! one pod can go along the way. I'd rather use vanilla beans over vanilla essence. So after taking its magical seeds off of the pods, I save the skin and just simply put them inside my vanilla sugar jar. Love it!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NdWpQuQnLbI/TuT7teK40II/AAAAAAAABAY/w6NdN-lQry8/s1600/IMG_2993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NdWpQuQnLbI/TuT7teK40II/AAAAAAAABAY/w6NdN-lQry8/s1600/IMG_2993.JPG" /></a></div><br />
So there you go folks, home made vanilla flavored sugar!Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com2tag:blogger.com,1999:blog-4516262536335209278.post-34342824076341688812011-12-10T13:59:00.000-08:002011-12-10T14:09:45.223-08:00Chicken Ragout Puff PastryI was actually going to make some chicken risoles to bring to the potluck, but was running out of time, and thanks GOD I kept some store bought puff pastry in the freezer, it really coming handy! and it can either be used for a sweet or savory dish, LOVE IT!!<br />
<div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-z9UEw_BRsQU/TuPVjwoNRmI/AAAAAAAAA_o/gQLgjsHsgh4/s1600/IMG_3224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-z9UEw_BRsQU/TuPVjwoNRmI/AAAAAAAAA_o/gQLgjsHsgh4/s1600/IMG_3224.JPG" /></a></div><div><br />
</div><div>So what I did was layered the ragout in a cookie sheet evenly then topped it off with puff pastry, bake it in 360F oven halfway then cut it into mini squares then bake it again until done.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SknQbUeUnXE/TuPV6F2MkqI/AAAAAAAAA_w/cDkAxXiOUtE/s1600/IMG_3045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SknQbUeUnXE/TuPV6F2MkqI/AAAAAAAAA_w/cDkAxXiOUtE/s1600/IMG_3045.JPG" /></a></div><div><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div><b><span class="Apple-style-span" style="font-size: large;">CHICKEN RAGOUT PUFF PASTRY</span></b></div><div><br />
</div><div><b>INGREDIENTS :</b></div><div><br />
</div><div>1 package of puff pastry</div><div><br />
</div><div>2 pcs of chicken breast, boil until cook and shredded or you can use ground chicken.</div><div>1 big size of yellow onion, finely chopped</div><div>5 cloves of garlic, minced</div><div>5 celery stalks, chopped</div><div>2 - 3 pcs of carrots cut into little cubes </div><div>1 cup of peas (you can use frozen peas and carrots)<br />
<div>3/4 cup of milk</div></div><div>1/2 cup of flour </div><div>Salt and white pepper to taste</div><div>1/4 tsp nutmeg</div><div>3 tbsp cooking oil</div><div>1 egg mixed with 2 tbsp of milk for egg wash </div><div><br />
</div><div><b>METHOD :</b></div><div><br />
</div><div>Heat the cooking oil then saute garlic and onion until fragrant. Add the shredded chicken, carrots, peas and celery, stir until mixed.</div><div>Cook the chicken until done if using ground chicken then add all the vegetables in.</div><div>Pour in the milk, keep stirring and add salt, pepper and nutmeg.</div><div>When it's boiling add in the flour and stir quickly to make sure everything is well mixed. Remove from the heat and transfer it into a cookie sheet that layered with parchment paper.</div><div>Using spatula spread it all the mixture evenly</div><div>Then layer the puff pastry on top of the mixture then brush it with some egg wash</div><div>Bake it in 360F oven for about 15 minutes </div><div>Take it out and cut it into little squares (so it would be much easier to cut later when it's done) </div><div>Bake it again for another 15 minutes or until the puff are golden brown</div><div>Let it cool and ready to serve</div></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FzFl74l_vok/TuPWHFrYeSI/AAAAAAAAA_4/I_1PIRkmpx0/s1600/IMG_3230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FzFl74l_vok/TuPWHFrYeSI/AAAAAAAAA_4/I_1PIRkmpx0/s1600/IMG_3230.JPG" /></a></div><div><br />
</div>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-34581566953101692832011-12-07T22:33:00.000-08:002011-12-07T22:38:38.241-08:00Chili<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RoUdIf8GW34/TuBZ54T--QI/AAAAAAAAA_g/dV_o7g8tk2w/s1600/IMG_3011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RoUdIf8GW34/TuBZ54T--QI/AAAAAAAAA_g/dV_o7g8tk2w/s1600/IMG_3011.JPG" /></a></div><br />
Winter is almost here, or has been here :P ... it's time to cook some hearty and comforting dish like chili.<br />
Every Monday this month my boys having ski lessons up at Mt. Baker, and this year is different because hubby take them both up there.<br />
Last Monday I made a large pot of chili to welcome them home, and Oh Boy!! they love it so much! after skiing all day long who wouldn't want to come home to a warm and hearty chili!!<br />
<br />
I checked some website for the recipe and got really interested to try <a href="http://www.diynatural.com/best-chili-recipe-homemade/">THIS ONE</a> but I adjusted the spiciness to be mild for my boys, and I use only seeded jalapeno, Anaheim and sweet bell peppers. It came out so good!!<br />
I started the chili in the morning and let it simmer during the day until the boys comes home early evening, the longer you cook it the better the flavor.<br />
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My family is not a huge fan of corn bread, so serve it with just plain crackers.<br />
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<span class="Apple-style-span" style="font-size: large;"><b>BEEF CHILI</b></span><br />
<br />
<b>INGREDIENTS :</b><br />
<br />
<ul style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px; list-style-image: initial; list-style-position: initial; margin-bottom: 1.571em; margin-left: 1.571em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 lbs. lean ground beef (substitute any meat you like)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 medium yellow onions – chopped</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 bulb garlic – finely diced (yep, the entire thing)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 green bell pepper – chopped</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 poblano pepper – finely diced</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 anaheim pepper – finely diced</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cubanelle pepper – finely diced</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 hungarian pepper – finely diced</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 serrano peppers – very finely diced (seeded for milder)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 jalepeno peppers – very finely diced (seeded for milder)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 quarts canned crushed tomatoes (substitute 2 – 28oz. cans if store bought diced) – including any juice</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cans dark red kidney beans (15oz.)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 can black beans (15oz.)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 can corn (15oz.) or about 2 cups frozen corn</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 can tomato paste (6oz.)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tsp red pepper sauce (I use Cholula) --> I skipped it</li>
</ul><div><span class="Apple-style-span" style="color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 21px;">Note :</span></span></div><div><div style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">"If you can’t find the exact peppers mentioned above don’t worry, the key is a large variety – any variety – just be sure to incorporate a mixture of mild and hot peppers according to your palette – your research will be rewarded.</div><div style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: 26px; font-weight: bold; line-height: 31px;"><br />
</span></div><div style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: 26px; font-weight: bold; line-height: 31px;">Spices</span></div><ul style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px; list-style-image: initial; list-style-position: initial; margin-bottom: 1.571em; margin-left: 1.571em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 Tbsp sweet paprika</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 Tbsp chili powder</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 1⁄2 tsp kosher salt</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tsp ground cumin</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tsp fresh cracked black pepper</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tsp thyme leaves</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tsp oregano leaves</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tsp baking cocoa</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 pinch saffron (Don’t overdo it, use about 15 flakes – this is the secret ingredient!)</li>
</ul></div><br />
<b><span class="Apple-style-span" style="font-size: large;">METHOD :</span></b><br />
<br />
<strong style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1)</strong><span class="Apple-style-span" style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px;"> Brown ground beef in the large stock pot you’ll cook the chili in. Drain if desired, but I don’t. Toss in onions and garlic and cook with beef for 5 minutes. Add all the peppers and cook an additional 5 minutes until peppers are soft.</span><br />
<strong style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2)</strong><span class="Apple-style-span" style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px;"> Stir in remaining ingredients </span><strong style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">except</strong><span class="Apple-style-span" style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px;"> tomato paste and beans. Heat to a boil, reduce heat, cover, and simmer. Continue simmering for 15 minutes.</span><br />
<span class="Apple-style-span" style="background-color: white; color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 14px; line-height: 21px;">3) Add tomato paste and stir until completely combined. Stir in the beans and corn. Cover and continue simmering for 1 hour, stirring occasionally covering and uncovering until it reaches desired thickness. Serve in a bowl with your favorite chili fixings.</span>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-90539816078197574542011-11-24T22:19:00.000-08:002011-11-24T22:21:07.167-08:00Chicken BitterballenThis is my first time making bitterballen, I think bitterballen commonly using ground beef but I use ground chicken and I added some diced carrots.<br />
<a href="http://en.wikipedia.org/wiki/Bitterballen">Bitterballen</a> is Dutch delicacy but very popular in Indonesia, it's similar to croquettes but different in shape and unlike croquettes bitterballen do not use potato. It's pretty simple to make, if you plan to have a party you can do all the preps day ahead and fry them on the D day.<br />
<br />
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<span class="Apple-style-span" style="font-size: large;">BITTERBALLEN</span><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Ingredients :</span></b><br />
<br />
2 tbsp olive oil<br />
250 gr ground chicken<br />
1 big size of finely chopped onion<br />
2 cloves of garlic<br />
150 gr diced carrots<br />
50 gr celery stalks (finely chopped) or 2 tbs finely sliced fresh parsley<br />
350 ml milk<br />
150 gr flour<br />
salt, sugar, pepper to taste<br />
1/4 tsp nutmeg<br />
100 gr breadcrumbs (I use Italian seasoning breadcrumbs)<br />
2 egg and 2tbsp milk for egg wash<br />
cooking oil for frying<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">METHOD :</span></b><br />
Heat the olive oil and saute garlic and onion until fragrant then add ground chicken, cook until the chicken is done.<br />
Add in some carrot and celery, keep stirring.<br />
Add salt, sugar, pepper and nutmeg.<br />
Pour in some milk and keep stirring until the milk is boiling, then add the flour in, keep stirring to make sure everything is well mixed together and no more liquid.<br />
Set aside and let it cool or put it in the fridge overnight.<br />
When it's cool the mixture is getting harden and is easy to shape, use ice cream scooper to help making all the balls uniform, but re-shape it again with your hands to make sure each ball is firm. This is important, you do not want extra oil absorbing into the balls during the frying process.<br />
Drop each ball into the breadcrumbs then to the egg wash mixture then back to the breadcrumbs again.<br />
Deep fry them until golden brown and crispy.<br />
Ready to serve with your favorite sauce, I love to enjoy it with honey mustard or chili sauce.Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-36268173680429751642011-11-23T21:05:00.000-08:002011-11-23T21:28:17.502-08:00Steamed bun stuffed with chickenI've been craving for this chinese style steamed bun a.k.a mantau for long a while, but never challenge my self to make it. And I was so glad to found out that our local Asian market carry the frozen plain mantau.<br />
So all I have to do is just to make some filling for stuffing then steam the bun. It's very easy to make and my boys are all love it!!<br />
I used the recipe from my virtual friend Cie Ine : <a href="http://elkaje.multiply.com/recipes/item/119/MANTOU_ISI_AYAM">http://elkaje.multiply.com/recipes/item/119/MANTOU_ISI_AYAM</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EciSas5C4H0/Ts3N8r-P4_I/AAAAAAAAA-4/j4I0ALrSOjs/s1600/IMG_2879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EciSas5C4H0/Ts3N8r-P4_I/AAAAAAAAA-4/j4I0ALrSOjs/s1600/IMG_2879.JPG" /></a></div><br />
<b><span class="Apple-style-span" style="font-size: large;">Ingredients :</span></b><br />
<br />
5 pcs plain Chinese steam bun (mantau)<br />
<br />
<b>Fillings :</b><br />
<br />
125 gr ground chicken<br />
25 ml white egg<br />
1 tbsp corn starch<br />
1 tsp fried garlic<br />
1 tbsp thinly sliced green onion (I was out of green onion so I used onion powder)<br />
1 tbsp soy sauce<br />
1 tbsp thick sweet soy sauce<br />
Salt and pepper to taste<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Method :</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
Mixed all the fillings ingredient together until mixed.<br />
Slice the bun but not completely all the way, just like a hot dog bun.<br />
Then stuffed the fillings inside<br />
Steam it until done, and ready to serve with chili sauce. It would be great for brunch or you can pack it for lunch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-btf9ZKuizdE/Ts3QXZJTlyI/AAAAAAAAA_A/_Q2avG6A8hk/s1600/IMG_2872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-btf9ZKuizdE/Ts3QXZJTlyI/AAAAAAAAA_A/_Q2avG6A8hk/s1600/IMG_2872.JPG" /></a></div>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-40326274948199121762011-11-09T13:59:00.000-08:002011-11-09T16:46:17.007-08:00K e l e p o nI still have some leftovers of grated coconut from making <a href="http://simplydelish.blogspot.com/2011/11/putri-ayu.html">PUTRI AYU</a> the other day, and I do not like wasting :P so I decided to make some kelepon today for the boys to snack on after school.<br />
I hope they'll like it ^__^<br />
<br />
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Kelepon is a traditional Indonesian snack made from glutenous rice flour filled with palm/arenga sugar, boil it, then rolled it into steamed grated coconut. It's really simple to make, I think almost every Indonesian know how.<br />
Normally if the recipe calls from pandan flavor, I always use instant pandan paste, but this time I have canned pandan extracts handy, so I use that instead. And I could not be more happier with the result! I love love love the final color. The green is more natural and I love it!! ..... it really reminds me of home!!<br />
Next time I'll use canned pandan extracts if I can, since I know in some recipes you have to stick with pandan paste.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>K E L E P O N</b></span><br />
<br />
<b>INGREDIENTS :</b><br />
200 ml pandan extract water (about 1/2 can)<br />
1/2 tsp salt<br />
1 tsp lime stone paste water (diluted a small amount of lime stone paste with 1 tsp lukewarm water)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NFSlbfoBjJQ/Trr2mknx5LI/AAAAAAAAA9A/XA8-aiB1lE8/s1600/IMG_2711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://3.bp.blogspot.com/-NFSlbfoBjJQ/Trr2mknx5LI/AAAAAAAAA9A/XA8-aiB1lE8/s320/IMG_2711.JPG" width="320" /></a></div><br />
250 gr glutenous rice flour<br />
100 gr palm sugar/arenga sugar --> shredded (do not substitute with brown sugar)<br />
250 gr grated coconut<br />
1/2 tsp salt<br />
Pandanus leaves (optional)<br />
<br />
<b>METHOD :</b><br />
<br />
Mixed grated coconut with 1/2 of salt and pandanus leaves, then steam it until done, or you can put it in a microwave, covered and set on high for 1 minute. Set aside<br />
<br />
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In the mean time, heat the pandan extracts until warm (do not boil it), add 1/2 of salt and 1 tsp of lime stone paste. Mix it well, then add the glutinous rice flour into it. Use your hand mix it well and knead it until ready to be shaped.<br />
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Take a small amount of dough, flatten it, then put a little of palm sugar in the center.<br />
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Using your hand, shape the dough into like a small balls, about 2 cm of diameter.<br />
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Then boil it in a hot boiling water until done, about 5 minutes.<br />
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When it's done, roll the balls into prepared grated coconut.<br />
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Ready to serve ^__^<br />
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Enjoy it!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LQ_z31_LfLw/Trr2cfj0ijI/AAAAAAAAA84/roD9hz2WMFg/s1600/IMG_2724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LQ_z31_LfLw/Trr2cfj0ijI/AAAAAAAAA84/roD9hz2WMFg/s1600/IMG_2724.JPG" /></a></div>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com1tag:blogger.com,1999:blog-4516262536335209278.post-9491106436636116042011-11-07T19:11:00.000-08:002011-11-09T16:10:50.361-08:00Putri AyuPutri Ayu means beautiful princes, some people also call it putu ayu.<br />
This sweet traditional Indonesian dish will always be my favorite. Back then when I was a kid I always loved when my mom took me to the traditional market, and she gave me some treats if I behaved, and putri ayu is the one I always picked along with carabikang (another Indonesian treats I haven't try to make my self yet).<br />
<br />
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<b><span class="Apple-style-span" style="font-size: large;">PUTRI AYU</span></b><br />
<br />
<b>INGREDIENTS :</b><br />
<b><br />
</b><br />
<b>Toppings :</b><br />
160 fresh grated coconut<br />
1 tbsp corn starch<br />
1/4 tsp salt<br />
<br />
<b>Cake batter :</b><br />
5 eggs<br />
200 gr sugar<br />
200 gr all purpose flour<br />
150 ml coconut milk<br />
vanilla<br />
1/4 tsp salt<br />
1/4 tsp Pandan paste<br />
<br />
METHOD :<br />
<br />
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<br />
<ol><li>Mix together grated coconut milk, corn starch and sugar, then steam it until done for about 5 minutes, or you can put it in microwave and set on high for 1 minute covered.</li>
<li>Prepare the molds and spray it with cooking oil such spam to avoid sticking, then put some prepared coconut about 1/3 or the mold or as you wish and pat it with finger tip.</li>
<li>Mix together eggs and sugar and set the mixer in high speed, mix it until the egg becoming pale and the sugar is dissolved. Add in the coconut milk and pandan paste and mix it for a little while, then turn off the mixer.</li>
<li>Mix together flour, salt and vanilla (I use the powder kind) and add it into the batter. Use spatula to stir and make sure there are no clumps in the batter.</li>
<li>Pour the batter into the molds already has layer of prepared grated coconut.</li>
<li>Steam it until done for about 15 minutes.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lozzsZzscRA/Trl6ljWSbDI/AAAAAAAAA74/_gR6aeMOqls/s1600/IMG_2622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lozzsZzscRA/Trl6ljWSbDI/AAAAAAAAA74/_gR6aeMOqls/s1600/IMG_2622.JPG" /></a></div><div><br />
</div>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com0tag:blogger.com,1999:blog-4516262536335209278.post-23168518894248379752011-11-07T17:20:00.000-08:002011-11-09T08:09:58.654-08:00Mini Chicken Spring RollsAs I mentioned on my previous post that I am planning to bring some Indonesian treats for Dylan's classmates, so today is the day ...<br />
This morning I was so nervous because the treats I made are very time consuming, I prepared as much as I can a night before, but everything need to be fresh, so I did my best to prepare what I can and do the rests in the morning.<br />
But thanks GOD everything went well today. Almost all the kids love the mini spring rolls and the other treats too. So I thought I should post the recipe here for future reference :P<br />
<br />
But before I start with the recipe, let me share this tray of treats I brought to school :<br />
<br />
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The trims on the edges were supposed to be made out of banana leaves, but I can only get frozen banana leaves here so I thought I can replace it with some wrapping tissue, it ain't too bad huh? ...<br />
Inside the tray are mini spring rolls, <a href="http://simplydelish.blogspot.com/2011/11/kue-lumpur.html">kue lumpur</a> and putri ayu. Will post the recipe of putri ayu soon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BlsLJFjvegw/TriDroBDcSI/AAAAAAAAA7g/kWAacqeTUTw/s1600/spring+rolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BlsLJFjvegw/TriDroBDcSI/AAAAAAAAA7g/kWAacqeTUTw/s1600/spring+rolls.JPG" /></a></div><br />
So here's the recipe for mini spring rolls :<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">MINI CHICKEN SPRING ROLLS</span></b><br />
<br />
<b>INGREDIENTS :</b><br />
50 pcs small sizes spring roll skins (lumpia skins) sold at most Asian market at the frozen section<br />
250 gr shredded carrot and cabbage<br />
25 gr dried shrimp, soak it in a hot water then grind (optional) --> I substitute it with 1/2 tsp of fish sauce.<br />
250 gr ground chicken<br />
125 cc chicken broth or water<br />
100 gr rice vermicelli, soak it in hot water<br />
2tbs vegetable or cooking oil and a lot more for final frying<br />
1 egg<br />
1/4 tsp white pepper<br />
salt to taste<br />
1 tsp sugar<br />
3 cloves of garlic (finely chopped)<br />
5 cloves of shallots (3 pcs if the sizes are big, or 1 whole regular onion) finely chopped<br />
<br />
<b>METHOD :</b><br />
Heat 2 tbsp of cooking oil and saute garlic and onion until fragrant. Add ground chicken and dried shrimp, keep stirring to make sure the chicken is not clumpy.<br />
Add shredded carrot and cabbage and keep stirring<br />
Pour in the chicken broth and the rest of seasonings. Let it boil then add the vermicelli, stir again.<br />
Lastly add the egg and make sure everything is well mixed and no more liquid. Remove from heat, set aside and let it cool.<br />
Prepare one sheet of the spring roll skin, spoon a small amount of filling mixture in the center then fold it like an envelope, seal the edges with egg white.<br />
Deep fry until golden brown, ready to serve with your favorite dipping sauce.<br />
<br />
<ul style="background-color: #8c6239; color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px; margin-bottom: 20px; margin-left: 1em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1em; padding-right: 0px; padding-top: 0px; text-align: center;"></ul>Mommalinahttp://www.blogger.com/profile/05966129824537060188noreply@blogger.com2