Chicken Ragout Puff Pastry

I 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!!

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.

CHICKEN RAGOUT PUFF PASTRY

INGREDIENTS :

1 package of puff pastry

2 pcs of chicken breast, boil until cook and shredded or you can use ground chicken.

1 big size of yellow onion, finely chopped

5 cloves of garlic, minced

5 celery stalks, chopped

2 - 3 pcs of carrots cut into little cubes 

1 cup of peas (you can use frozen peas and carrots)

3/4 cup of milk

1/2 cup of flour 

Salt and white pepper to taste

1/4 tsp nutmeg

3 tbsp cooking oil

1 egg mixed with 2 tbsp of milk for egg wash 

METHOD :

Heat the cooking oil then saute garlic and onion until fragrant. Add the shredded chicken, carrots, peas and celery, stir until mixed.

Cook the chicken until done if using ground chicken then add all the vegetables in.

Pour in the milk, keep stirring and add salt, pepper and nutmeg.

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.

Using spatula spread it all the mixture evenly

Then layer the puff pastry on top of the mixture then brush it with some egg wash

Bake it in 360F oven for about 15 minutes 

Take it out and cut it into little squares (so it would be much easier to cut later when it's done) 

Bake it again for another 15 minutes or until the puff are golden brown

Let it cool and ready to serve

K e l e p o n

I still have some leftovers of grated coconut from making PUTRI AYU 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.
I hope they'll like it ^__^

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.
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!!
Next time I'll use canned pandan extracts if I can, since I know in some recipes you have to stick with pandan paste.

K E L E P O N

INGREDIENTS :
200 ml pandan extract water (about 1/2 can)
1/2 tsp salt
1 tsp lime stone paste water (diluted a small amount of lime stone paste with 1 tsp lukewarm water)

250 gr glutenous rice flour
100 gr palm sugar/arenga sugar --> shredded (do not substitute with brown sugar)
250 gr grated coconut
1/2 tsp salt
Pandanus leaves (optional)

METHOD :

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

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.

Take a small amount of dough, flatten it, then put a little of palm sugar in the center.

Using your hand, shape the dough into like a small balls, about 2 cm of diameter.

Then boil it in a hot boiling water until done, about 5 minutes.

When it's done, roll the balls into prepared grated coconut.

Ready to serve ^__^

Enjoy it!!

Putri Ayu

Putri Ayu means beautiful princes, some people also call it putu ayu.
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).

PUTRI AYU

INGREDIENTS :


Toppings :
160 fresh grated coconut
1 tbsp corn starch
1/4 tsp salt

Cake batter :
5 eggs
200 gr sugar
200 gr all purpose flour
150 ml coconut milk
vanilla
1/4 tsp salt
1/4 tsp Pandan paste

METHOD :

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour the batter into the molds already has layer of prepared grated coconut.
6. Steam it until done for about 15 minutes.

Mini Chicken Spring Rolls

As I mentioned on my previous post that I am planning to bring some Indonesian treats for Dylan's classmates, so today is the day ...
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.
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

But before I start with the recipe, let me share this tray of treats I brought to school :

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? ...
Inside the tray are mini spring rolls, kue lumpur and putri ayu. Will post the recipe of putri ayu soon.

So here's the recipe for mini spring rolls :

MINI CHICKEN SPRING ROLLS

INGREDIENTS :
50 pcs small sizes spring roll skins (lumpia skins) sold at most Asian market at the frozen section
250 gr shredded carrot and cabbage
25 gr dried shrimp, soak it in a hot water then grind (optional) --> I substitute it with 1/2 tsp of fish sauce.
250 gr ground chicken
125 cc chicken broth or water
100 gr rice vermicelli,  soak it in hot water
2tbs vegetable or cooking oil and a lot more for final frying
1 egg
1/4 tsp white pepper
salt to taste
1 tsp sugar
3 cloves of garlic (finely chopped)
5 cloves of shallots (3 pcs if the sizes are big, or 1 whole regular onion) finely chopped

METHOD :
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.
Add shredded carrot and cabbage and keep stirring
Pour in the chicken broth and the rest of seasonings. Let it boil then add the vermicelli, stir again.
Lastly add the egg and make sure everything is well mixed and no more liquid. Remove from heat, set aside and let it cool.
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.
Deep fry until golden brown, ready to serve with your favorite dipping sauce.

Kue Lumpur

It's been a long while since my last post. But I wont bore you with some excuses ... LOL

Okay, tomorrow is Dylan's birthday and I'd love to bring some Indonesian sweet treats to his class on Monday, so today I need to practice some recipes. And I choose KUE LUMPUR among hundreds of yummy Indonesian sweet treats simply because it's my favorite, it's not too sweet and I just love its texture. I hope the kids will love it too...*I am crossing my fingers*

KUE LUMPUR literary means mud cake, but don't get confuse or mixed up with American mud cake. It's totally different.
Kue lumpur has a texture similar to pancake, tastes like in between pancake and custard with a hint of coconut flavor plus raisins. You can choose raisins for the topping, young coconut flesh or any of your favorite sweet toppings.

KUE LUMPUR
Indonesian mud cake

INGREDIENTS :
75 gr margarine
250 ml light coconut milk + 500 ml thick coconut milk *
175 gr all purpose flour
125 gr sugar
1/2 tsp salt
1 tsp vanilla
5 egg + 1 yolk (whisked)
Raisins for toppings

* since I used 400 ml canned coconut milk, what I did was taking 100ml of the coconut milk and diluted it with 150 water. And I added 200ml of water and mixed it to the remaining 300ml so that would make 500ml.

METHOD :
1. Heat the margarine and 250 ml light coconut milk and sugar until margarine melted and boiled, add salt and vanilla. Then add shifted flour and quickly mix with wooden spatula until it gets really well mixed.

2. Turn the stove off and remove from the heat. Gradually add some egg and 500 ml coconut milk and keep stirring until well blended and the texture is smooth and silky. I strained the mixture using a very fine strainer to make sure there are no clumps.

3. Heat the pan on top of the stove and brush it off with some margarine to avoid sticking. Pour the mixture for about 3/4 of each cup, cover and let it cook halfway. Add some raisins then cover it again and cook it until done.

4. Using a small heat proof spatula gently remove kue lumpur from the pan and ready to serve, it's good with cup a tea for morning or early evening snack.

Lemper Ayam

I am craving for this authentic Indonesian snack after reading a comment from an American student who came to Indonesia and becoming obsessed with this food call LEMPER AYAM. She also love mata kebo, but I already put the recipe of mata kebo HERE, I know it still in Bahasa Indonesia, maybe one day if I decided to make it again I'll post it in English with a better picture :P (Will see!)

Traditionally, Lemper Ayam is wrapped in banana leaves, the shape is round with some chicken fillings inside.  But since I live in the country where banana leaves only come frozen, somewhat prissy and a bit inconvenience (for me :D) so I choose to use wax paper instead :D
To save some time and process, I did not shape the lemper one by one with hands, instead I layered the rice and chicken and another rice, as you can see on the pictures.

LEMPER AYAM
Indonesian glutinous rice with aromatic chicken filling

Ingredients :
500 gr glutinous rice (soak it for at least 2 hours, I did it overnight)
500 ml coconut milk
2 Indian bay leaves
2 Kefir lime leaves
1 Pandanus leaf
1 stalk lemon grass (bruised)
1 tsp salt (or to taste)

Chicken filling :
350 gr chicken breast (boiled until cooked, then shredded)
2 Indian bay leaves
4 Kefir lime leaves
200 ml coconut milk
1 tbsp Javanese tamarind's juice
1 1/2 tbsp sugar
3 tbsp cooking oil

Grind into paste :
9 shallots (I used 1 big size of onion)
5 cloves of garlic
1 1/2 tbsp coriander powder
5 pcs roasted candle nut
1/2 tsp cumin
1 inch galanga
Salt and pepper to taste

Method :
1. Drain the rice, then steam it for 15 to 20 minutes, remove from heat, set aside.
2. Heat the coconut milk together with lemon grass, bay leaves, kefir lime leaves, pandanus leaves and salt until it simmers.
3. Add the rice into simmering coconut milk, stir and let it cook until done. Watch this process carefully, fold the rice to make sure you do not overcook the bottom part, but at the same time you do not want to over do it, you do not wanna ended up having one big clumpy sticky rice ball :). Remove from heat, discharge all the leafy herbs/seasoning and divided into 2 parts, set aside.
4. Heat the cooking oil in a large pan, saute the seasoning paste until fragrant. Add the shredded chicken and the rest of the ingredients. Stir until everything is well blended and no more liquid. Remove from heat and set aside.
5. Prepare a non stick square or rectangular baking pan such as pyrex, then layer one part of the rice and gently spread it all over the pan. Then add the chicken filling and spread it on top of the first layer. Last add the other part of the rice and spread it all over using spatula.
6. Steam until it's cooked. Remove from the heat and let it cool.
7. Release it from the pan, slice it as desire then wrap it with wax paper. Enjoy it!!

Risoles Ayam

Risoles Ayam is a very popular Indonesian snack or appetizer, some people enjoy it for brunch. The concept is similar to spring rolls but taste completely different. The wrapper uses for risoles has to be home-made. You can't subtituded it with a store-bought lumpia wrappers otherwise it will be called lumpia goreng.
It took whole day to make everything from scratch but it really was worth it, my whole family loves it! I packed some for my kid's bento the other day, you can check it HERE.

RISOLES AYAM

Skin/wrappers :

200 gr all purpose flour
1 tbsp corn starch
500 ml milk (fat free or 2%) --> you can use 150 ml of evaporated milk mixed with 350ml water.
4 eggs
1 tsp salt
75 gr melted margarine 

Filling :
100 gr ground chicken
150 gr carrots (julienne or diced) 
100 gr green bean (cut into small pieces)
2 stalks celery finely chopped/diced
4 cloves of shallots or 1 big onion, finely chopped.
2 cloves garlic, minced.
¾ tsp salt 
½ tsp black pepper
¼ tsp sugar
¼ tsp nutmeg
1/2 cup milk (chicken broth is optional)

1/4 cup all purpose flour
3 tbsp cooking oil (I use margarine)

Egg wash :

2 eggs mixed with 1.4 cup of milk
150 gr bread crumbs

Method :

1. For fillings : Heat the cooking oil/margarine in a large pan then saute garlic and onion until fragrant, add ground chicken and stir until the chicken turns white. Add carrots, green beans, and celery then keep stirring for about 5 minutes. Add salt, black pepper, sugar and stir until all blended. Add milk/broth, keep stirring until bubbling, then add some flour. Keep stirring until the mixture is thickened. Remove from the heat and set aside.

2. For the wrappers : Mix well all the ingredients, I like to do this ahead of time to make sure everything is well blended and set. You can use regular whisk or electric mixer but make sure there are no lumps in the batter, if there are some then you need to strain it.

Prepare a non stick pan, I use a small one like smaller than 8" so the final size of the risoles wont be too big. 
Brush the pan lightly with margarine, set the stove on medium low. Ladle the batter into a pan and kind a gently swirl the pan in a circle motion to make sure the batter is evenly covered the surface. This step is important to produce a nice thin skin that is gonna be easy to work with. 
Let it cook for about 1-2 minutes, just check at the surface if the batter is all evaporated then it should be done, at this point release the edge of the skin using spatula, then gently remove it from the pan. You do not need to cook the skin on both sides. Repeat the same process for the rest of the batter. 

3. Spoon a little bit of the filling in the upper center of the wrapper, fold the wrapper from the top then the left and right side like you do an envelope, then gently press it and roll it down.

4. Put the risoles inside the egg wash, then roll it onto some breadcrumbs, make sure all the sides are coated with breadcrumbs. And ready to fry.

5. Deep fry the risoles until golden brown and cooked, then let it sit on a paper towel. 

5. Ready to serve with your favorite chili dipping sauce. I personally enjoy it with raw Thai bird chili.

NOTE :

1. I did the step 2 and step 3 at once, I found this way to be very effective for me. So when one wrapper is done, I ladle the batter for the next one and let it cooked in low heat stove. In the mean time I do step 3. I always think if I stack the wrappers when it's still hot it will be all sticking together. But you have to be sure you are confidence with your speed, if you choose to make the whole wrappers at one time then you should put parchment paper in between the layers to avoid sticking.     


2. You can also use this below filling option for more variety flavors :

Cheese and smoked beef :

200 gr smoked beef, thin sliced.

4 hard boiled egg, quartered or cut into 6 pieces.
150 gr shredded cheese.

Centik Manis

I decided to make this yesterday afternoon because it was raining all day long, the boys were so bored and so was I. Didn't feel like spring at all here in Bellingham and sometimes I wonder if summer will ever come.

Centik Manis is one of my favorite traditional Indonesian snack. I do not know exactly who came up with such name, but CENTIK means pretty and little, while MANIS means sweet. So centik manis is translated as  Indonesian pretty and sweet snack, even though its taste is not as sweet compared to most American dessert.  It tastes similar to rice pudding or tapioca pearl pudding. But has firmer texture.

I love when my mom brought some from the traditional market nearby our house. Making this is really brings back my childhood memories.
Traditionally centik manis is wrapped in a plastic or banana leaves, but since I am too lazy I thought using pudding mold or jello mold is more practical and can still be pretty. This time I used putri ayu molds. If you lack of such molds you can simply pour the mixture in a 8X8 pan to be sliced afterward.

Centik Manis

Ingredients :

50 gr multi color tapioca pearl
75 gr mung beans starch (tepung hunkue)
100 gr sugar
800 ml coconut milk (I used 1 can (400ml) of coconut milk and added 400ml more water)
1/4 teaspoon of salt
Vanilla extract (I use vanilla bean, 1 bean goes along way)
1 pandan leaf (sold at most asian market fresh and frozen)

Method :

• Boil the tapioca pearl until done, drained and set aside
• Mixed the rest of ingredients in a 2 quart pot and turn the heat on medium low
• Keep stirring until the mixture got thickened
• Add the cooked tapioca pearls  
• Stir again and make sure everything is mixed and cooked 
• ladle the mixture into molds
• let it cool and well set
• release it from the molds and ready to serve

Semi home-made roti isi daging

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

I made some beef croquettes last week and have plenty of beef filling leftovers, then I remembered I bought some frozen bread dough a while ago. A HA!! beef and veggie filled bread baby!!! yeah ... 

This kind of bread is always remind me of my childhood, remind me of my family and home. The fillings are varied, from sweet to savory, from beef, chicken, vegetables to milk, cheese, jam etc. 

It's quite popular among Indonesians. My mom used to buy us just for branch or to snack on between lunch and dinner. 

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

Perkedel Jagung

Ingredients:

jagung manis, 

tepung terigu (sedikit aja)

tepung maizena (sedikit aja)

telur

cabe rawit iris kecil2 (disini cabe merah jarang ada dan muahal banget)

bawang daun iris tipis

bawang putih 

garem dan merica

Kaldu block (kalo suka)

Minyak untuk menggoreng

Directions:

Ulek bawang putih, merica, dan garem. Lalu jagunnya juga diulek tapi jangan kelewat lembut, asal ngulek aja, lalu pindahkan kedalam mangkuk besar, masukan telur, bawang daun dan bahan lainnya, aduk sampe bener2 rata.

Lalu siapkan penggorengan, sesudah minyaknya panas goreng adonan sampe mateng, siap dihidangkan.

Lumpia Goreng

Ingredients :

20 pcs lumpia skin (sold at most asian market at the frozen section)

250 gr jicama --> Julienne (julienned carrot or shredded cabbage are optional)

25 gr dried shrimp, soak it in a hot water then grind (you can omit this if you are allergic to seafood)

250 gr ground chicken

125 cc chicken broth

100 gr rice vermicelli, soak in warm water. 

2 tbsp sweet soy sauce

2 tbsp vegetable or cooking oil and a lot more for frying.

1 egg

Grind into paste :

3 cloves of garlic

5 cloves of small shallots (3 pcs if big sizes)

1/2 tsp whole pepper

1 tsp salt  

Method :

• Heat 2 tbsp of oil and saute the seasoning paste until fragrant, add ground chicken and dried shrimp, stir to make sure the chicken is not clumpy. 
• Add jicama or carrots and keep stiring.
• Pour the chicken broth in, and the rest of seasoning. Let it boil then add the vermicelli. 
• Last add the egg and make sure everything is mixed and no more liquid. Set aside and let it cool.
• Prepare the lumpia skin, spoon the filling mixture in the center then fold it like an envelope, seal the edges with egg white.
• Deep fry the lumpia until golden brown. Ready to serve with dipping sauce.

For the dipping sauce :

I used prepared one that I brought from Indonesia. But you can use store bought Thai peanut sauce or sweet and sour chili sauce. Or any favorite dipping sauce.

Mata Kebo (Bugis Bersantan)

Ingredients:

Adonan kulit:

200 gr tepung ketan

125 ml air (aku lebihin krn masih kering juga)

1 sdm air kapur sirih

pasta pandan secukupnya

Isi:

1/2 butir kelapa setengah tua, parut memanjang

100 gram gula jawa, sisir

50 ml air

1/2 sdt vanili bubuk

Saus santan:

250 gr santan dari 1/2 butir kelapa (pake santan kaleng ajah)

1/2 sdt garam

1 sdm tepung beras 

1 sdt tepung maizena

Daun pisang dan lidi untuk penyemat secukupnya,

Aku mah pake plastik ajah sama solatip.

Directions:

Isi:

Campur kelapa parut dengan gula jawa, air dan vanili bubuk, masak hingga air habis dan mengering, angkat sisihkan.

Adonan kulit:

Campurkan tepung ketan, air dan air kapur sirih, uleni hingga menjadi adonan yang dapet dibentuk. Tambahkan pasta pandan secukupnya, aduk rata. Ambil sesendok adonan kulit, isi dengan bahan isi, bentuk bulat, sisihkan

Saus santan:

Sisihkan sedikit santan untuk melarutkan tepung maizena dan tepung beras. Didihkan sisa santan bersama garam, setelah mendidih kentalkan dengan larutan maizena dan tepung beras.

Penyelesaian:

Ambil selembar daun, isi dengan bulatan adonan beri 2 sdm saus santan, bungkus rapi. Kukus selama 15 menit, angkat, dinginkan, siap dihidangkan.

Catatan:

Karena aku bikinnya nggak dikukus satu2 dengan daun pisang, jadi begitu adonannya sudah dibentuk bulatan, langsung aku kukus sampe mateng. Dialasi daun pisang yang dioles dulu dengan minyak biar gak lengket.

Setelah agak dingin dan bisa dihandel aku bungkus satu2 dengan plastik lalu disolatip sampe rapih. Nggak perlu dikukus lagi.

Tips:

Supaya mudah membentuk adonan, olesi dulu telapak tangannya dengan minyak kelapa, dengan demikian adonannya nggak akan lengket ditangan.

Ini penampakan yg sudah dibelah :

Semi Home-made Pisang Bolen

Ingredients:

Puff pastry 1 box (potong 6 bagian) jadi total semuanya 12 potong.

Pisang kepok yg udah ripe biar manis

Keju chedar kraft yg dikaleng 

Mentega cairkan

1 butir telur untuk moles

SKM sedikit ajah

Directions:

Potong2 pisang dan keju ukurannya disesuaikan dengan kulit pastry-nya, Celupkan pisang kedlm susu kental manis, supaya pisangnya tidak hitam dan rasanya lebih enak. Bungkus rapi dengan kulit pastry.

Olesi pinggan tahan panas dengan mentega cair, letakan satu persatu pisang molen, olesi masing2 dengan mentega cair supaya tidak lengket.

Olesi bagian atas molen dengan kuning telur.

Bakar di oven 350F selama 45 menit ato sampe mateng, angkat, siap dinikmati.

Urap bola2 ketan

Ingredients:

Beras ketan 

santan

garam

daun pandan

air

Kelapa parut campur dengan sedikit garam (buat taburan)

Directions:

Rendam beras ketan semaleman.

Masak-nya seperti masak nasi biasa tapi ini ditambahin santan, garam dan daun pandan, tambahkan air dan sesuaikan lagi dengan jumlah beras ketannya.

Setelah matang, bentuk nasi ketan bulat2 dan taburi dengan kelapa parut yg segar. Siap dihidangkan.

Talam ubi jalar

Ingredients:

300 gr ubi merah, kukus, haluskan

60 gr tepung maizena

150 ml santan dari 1/2 butir kelapa (aku pake santan kaleng ajah)

100 gr gula pasir

1/4 sdt garam

Lapisan santan :

400 ml santan

50 gr gula pasir

75 ml air

50 gr tepung maizena

1/4 sdt garam

Directions:

Lapisan santan :

Campur semua bahan, aduk rata, masak dengan api sedang sambil diaduk hingga kental dan licin, angkat, sisihkan.

Adonan ubi:

Campur semua bahan, aduk rata dan saring dengan saringan kawat. Siapkan mangkuk2 kecil yg telah diolesi minyak. Panaskan kukusan dengan api sedang sampai air mendidih.

Isi 2/3 bagian mangkuk dengan adonan ubi jalar, kukus +/- 1- menit, setelah agak keras tuangi adonan santan, kukus kembali selama 10 menit hingga matang seluruhnya.

TIP:

Bila tidak ada mangkuk2 kecil, bisa menggunakan loyang besar, hanya lama ngukusnya harus disesuaikan lagi. Hasil-nya dipotong2 sesudah talam betul2 dingin.

Kue Sus

Ingredients:

Bahan kulit:

250 cc air

150 gram margarin

150 gram terigu

1/2 sdt garam

5 butir telor

Butter cream, kocok semua hingga rata:

100 gram mentega putih

100 gram unsalted butter

100 gram susu kental manis

1 sdm makan essence rum (optional)

Vla custard:

500 ml susu (aku pake evaporated milk)

100 gram gula pasir

30 gram tepung custard

20 gram tepung maizena

2 kuning telor

1/2 sdt garam

Directions:

Membuat kulit:

- Rebus air, garam, dan margarin sampai mendidih

- Kecilkan api, masukkan terigu, aduk rata. Angkat, dinginkan.

- Masukkan telor satu persatu, sambil dikocok sampai adonan kental.

- Panaskan oven 200 deg C.

- Olesi loyan dengan margarin

- Semprot adonan kulit, kasih jarak antar adonan, ---> aku cetak pake sendok ajah langsung, nggak pake spuit *pemalas* 

- Masukkan loyang ke dalam oven. Langsung kecilkan api 180 deg C.

- Bakar selama 25 - 30 menit (sampai coklat kekuningan). 

- Angkat, dinginkan.

CATATAN Tambahan dari aku :

Karena pernah gagal dulu waktu pertama bikin adonannya encer, ternyata trick-nya itu simple banget, aku juga taunya dari tv show dan hasil ngobrol sama temen,

Setelah mentega dan airnya mendidih, masukan terigu-nya .. baru kecilin api-nya tapi jangan terlalu kecil, aduk2 terus adonan sampe glossy dan nggak nempel lagi di panci-nya dan nggak encer lagi, baru masuk telor satu persatu terus dikocok pake mixer.

Terus check juga ukuran telornya, kalo pake yg large cukup pake 4 biji saja.

Berikut ini ukuran resep dlm cups biar nggak ribeth nimbang :

1/2 sdt garam

1/2 cup margarine

1 cup terigu

1 cup air

4 buah large eggs

Membuat isi:

- larutkan tepung dengan susu secukupnya

- rebus sisa susu dengan gula, garam, dan vanili sampai mendidih

- ambil 4 sdm rebusan susu, tuang kedalam kuning telor, aduk rata

- tuang larutan tepung ke dalam rebusan susu, aduk.

- tuang larutan kuning telor ke dalam rebusan susu, aduk rata sampai meletup-letup. Angkat.

Penyelesaian:

- campur butter cream + vla custard, kocok sampai rata

- gunting sedikit kulit soes untuk kasih jalan buat isinya

- isi soes dengan bahan isian

- hidangkan *aku kasih melted chocolate*