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 Huhuhu….nowadays it seem’s that my food blog only up and about when there’s foodie blogger event such as this one Masbar. Please laziness, get away from me……
Talking about bento, I used to post many bentos like ages ago. I do still make them daily but not these cutey bento so don’t bothered to take pictures anymore. So I dig really deep into my bento making kit box and glad that I still found nori and the egg moulder.
Let’s see what I have here for my simple bento; steamed rice with cat shape (Romy and Whitty indeed), boiled egg with the shape of fish, 2 tomatoes, sliced spring onion. Hmm I think my bento was lacked of greenery aka salad leaves etc, but sob sob I didn’t have it on my hand.
Then on the other box I have; some strawberries, pandan chiffon cake and choux pastry covered in chocolate. Hmm yummy.
Moga postingan ini cukup berkenan buat ibu2 masbar berhubung postingannya sederhana banget…..hihi.
 Hip hip hoera, Happy 2nd Birthday KBB!!! Semoga KBB makin jaya dan selalu jadi tempat kita semua untuk belajar baking sama2.
There were actually 2 competitions that we could enter as the KBB member but I’m really sorry I could only enter 1 which is the food photography competition.
For recipe click here. I just changed the lemon glaze into strawberry.
I actually wanted to skip this month’s Masbar since I barely had any time to make anything special for this month’s theme; Minuman Berbuka Puasa aka Drink to break the fast. But until now I haven’t skipped any Masbar, therefore I felt a little bit quilty if I missed this one. This drink is really simple to make, I reckon you can make it with your eyes closed…
Ingredients:
– Raspberry
– Ice blocks
– Orange juice
– Soda water
Directions:
– Mix all ingredients together, serve in a glass.
 I never made souffle before because I thought it would be so difficult to make. I’ve only seen the making of souffle on one of my favorite tv show, Hell’s Kitchen. Even there with professional kitchen and cook, they still failed to make souffle now and then. Thanks to KBB’s challenge this month that I had to make it and believe me it was not as difficult as I thought it would be.
I didn’t make any changes on the ingredients and method, just one thing that I added was a handful of shredded spinach leaves. No major difficulty that I found during the baking. It came out nicely puffed and fluffy. One thing I would do different next time would be the cayenne pepper. I hardly notice the taste on my souffle, so next time I would definitely add more.
On the other hand, the photo session was a bit challenging for me. As you know, souffle would only be puffed up for some minutes before it would slowly fall. I think I failed photo-wise. The photo session was so hectic, I was running here and there between the kitchen and the photo set. One good picture I made was not so puffed up.
All in all it was a really good experience and challenge. Thanks to KBB, from now on, I wouldn’t be scared to make souffle again.
Ingredients:
– 100 gr unsalted butter
– 1/2 cup plain (all purpose) flour
– 300 ml milk
– 1 cup grated cheddar
– 2 tbs freshly grated parmesan
– 1/2 tsp Dijon mustard
– Pinch cayenne pepper
– 4 eggs
Directions:
– Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
– Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
– Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
– Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
– With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
– Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don’t be tempted to open the oven until the souffles have risen. Serve immediately.
Source: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.
Waaa, it’s time again for KBB challenge….and what is funny, this time it’s onbijtkoek aka breakfast cake 😛 I never made this cake before because obvious reason that it’s available everywhere here but also because I don’t really like Dutch style ontbijtkoek, I like the Indonesian’s version better. If you ask me why, maybe it’s just my personal opinion but Dutch ontbijtkoek doesn’t have the “bite”, the taste is too flat compared to Indonesian’s one. Indonesian’s one got more spice flavour …..or maybe it’s just because I’m Indonesian 😉
For this challenge, I didn’t modify any ingredients because I wanted to see how would the cake turned out. And luckily I have all the ground spices so no need to buy anything extra for this challenge. Only there was no kenari (Javanese almond) available here, so I just used the normal almond. Even no baking powder or emulsifier needed. Though I did change the last bit of the step, I didn’t wait for 20 minutes to add the almond instead I just added right from the start. Because from my experiences after 20 minutes the cake surface would be dry already therefore no almond would stick 😛 The end result was nice bouncy cake though it was a bit dry but it was expected, and we ate it just like the Dutch would eat it here, with slab of butter/margarine. In texture it was lighter and bouncier than the Dutch version. All in all it was a really easy cake to make, economic one also and taste wise it was approved by a real Dutch men 😉 as I quote here “it tasted better that shop bought ontbijtkoek” het was lekker toch schatie ^_*
So sorry for the step by step pictures, you might wonder whatever happened with after all the ingredients were in the bowl then suddenly mixing was finish. Where were the middle processing….It was a long story but short version was, after the second picture, the card was full I used another one but that one was broken and I lost some pictures including the middle process of baking :s
Ingredients:
– 125 gr palm sugar– 5 egg yolks
– 3 egg whites– 125 gr flour
– 1 tsp ground cinnamon– 1/2 tsp ground nutmeg– 1/4 tsp ground cloves
– 50 gr kenari (I used almond) Directions:– Sift together cinnamon, nutmeg, cloves and wheat flour. Set aside.
– Beat egg yolks, egg whites and palm sugar until thick and frothing.
– Add the sifted ingredients and stir well
– Pour into a loaf baking pan lined with grease-proof paper that has been brushed with butter and sprinkled with flour.– Bake at 160C for about 20 minutes until half-done. Sprinkle with almond slices, continue baking for another 20 minutes until it is done. (I didn’t do it like this, instead I added almond right from the start of baking time)
Source: Book of Kue Kue Indonesia by Yasa Boga
Since I landed my eyes on KBB (Klub Berani Baking) which was founded by Mbak Arfi, I badly wanted to join because I love baking and a baking club would be sufficient to learn more things about baking. After some months of waiting finally my first KBB challenge.
At first I was a bit confuse, what do you suppose to do with caramel pots and shortbread sticks but I flicked into the milis and got lots of pencerahan. Special thanks to Ningku sing paling ayu dewe Rachmah Setyawati ^_*
I made this with hardly any difficulties, thanks to all the tips and tricks from all the KBB’ers. Just that when I made the caramel my hands were itching to stir the sugar but pfiuh I took a hold on myself and didn’t do it. My caramel pots took double time in the oven than expected which was 30minutes. Then came the shortbread sticks, I cut the sugar amount down to 50% since again some tips said so and boy was I glad I did that otherwise the taste would be far too sweet for my taste buds. I also used 12 mint leaves but somehow the tasted wasn’t as minty as I I expected. When I wanted to rolled the dough, it stick to the surface and the rolling pin, but I put the dough for some hours in the fridge and voila my problem solved.
All in all it wasn’t that crazily difficult, pfiuh. I liked the caramel pots because I like everything caramel, the shortbread sticks melted in your mouth. Thanks for the hosts; Dita and Lina for hosting this challenge.
Recipe:
Minted Shortbread Sticks
– 100g icing sugar (I used 50gr)
– 200g flour
– 100g cornflour
– 250g unsalted butter, softened
– 1 vanilla pod, seeds removed and reserved
– 1 sprig mint, chopped (I used 12 leaves)
Preheat the oven to 150C. Line a baking tray with baking paper.
Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.
Caramel Pots
– 125g caster sugar
– 2 Tbs water
– 125ml milk
– 250ml cream
– 3 egg yolks
Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cre
am in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.
Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.
Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.
Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine
My first participation for Click Event. This month’s theme is wood and this is my photo of wooden spice spoon and cumin.
My dear fellow blogger and non blogger, now it’s time for me to announce all the winners for (Almost) Forgotten Indonesian Culinary Heritage a whittycute.com Foodie Event.
Click HERE to find out all the winners.
My dear fellow blogger and non blogger, The (Almost) Forgotten Indonesian Culinary Heritage a Whittycute.com Foodie Event 2009 has ended and I’m sure you would like to see the round up.
Click Whittycute Foodie Event to view all entries.
Click Whittycute Foodie Event on Flickr to view the photos only.
Thank you very much for all entries and make sure to come back soon to check the winner.
My dear fellow blogger and non blogger, do you still remember this event?
Time flies quickly and it’s 5 days to deadline. What are you waiting for send your entry now!!!
For more info click here.
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Awards
My First Award, Thank You!
Whittycute Foodie Event
Click here to see the round up!
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