|
|
When I make pasta I always remember my fellow foodie blogger, Deetha because she is a big pasta fan. But she said it’s not easy to find many shapes of pasta in Indonesia as well as the other pasta related ingredients ie: cheese, herbs etc. So I dedicated this post to her. Enjoy Deeth 🙂
For 2 persons
Ingredients:
– 200 gr dry pasta cooked according to package
– Handful champignon mushroom, sliced
– 1 small tin tuna in water, drained
– 2 tbs capers
– 2 garlic mashed
– 1/2 chili sliced
– Salt
– Pepper
– Dried Italian herbs (oregano, basil, thyme)
– Olive oil
– Flakes of Gouda cheese
Directions:
– Heat up olive oil in a pan, when it’s hot add garlic and chili.
– Stir until garlic and chili are fragrant, add mushroom.
– When mushroom looks soft, add tuna, salt, pepper, herbs.
– Toss in the capers, spaghetti and more olive oil as you desire.
– Serve with flaked Gouda cheese.
Source: Me
Real easy one pan dish, you could make it ahead and pop it in the oven when you want to eat it.
Makes 8 ramekins or 1 big pan dish
Ingredients:
– 400gr white fish fillet, cubed
– 300gr broccoli florets, blanched in hot water for 1 min
– 3 spring onion, chopped (only the white part)
For the mashed potato topping:
– 500gr floury potato
– 100ml milk
– Knob of butter
– Salt
– Pepper
– Nutmeg
– Chopped spring onion (only the green part)
– Peel potato and boil until real tender.
– Mash with potato masher along with milk, butter, salt, pepper and nutmeg.
– Mash until the mixture is smooth, add chopped spring onion.
For the yoghurt sauce
– 300ml yoghurt
– 1 egg
– Handful of shredded Gouda cheese
– 2 tbs chopped dill
– salt
– pepper
– Whisk the yoghurt with the egg.
– Add the rest of the ingredients.
Directions:
– Layer the ingredients in the ramekins first fish- yoghurt sauce – – spring onion – broccoli – yoghurt sauce – mashed potato.
– Bake in pre heated oven 190C for 35 minutes until the surface is golden brown.
Source: Me
This one is a traditional Dutch dessert. It’s usually eaten warm or cold with ice cream or a little bit of whipped cream.
Ingredients:
– 1 kg small poaching pears
– 3 cloves
– 1 piece of lemon rind
– 2 cinnamon sticks
– 100gr soft brown sugar
– 200ml red wine
– 100ml orange liqueur
– 1 tbs potato flour or arrowroot flour
– Some water
Directions:
– Peel the pears and leave them whole, with the stem intact.
– Put the pears, lemon rind, cinnamon sticks, cloves and sugar in a large pan.
– Add the red wine and liqueur, add enough water just to cover the pears.
– Cover and bring to boil and simmer for 2.5 hours until the pears are tender.
– Discard the lemon rind and cinnamon sticks, lift the pears carefully out of the pan and arrange in a nice platter.
– In a cup combine the potato flour with a little pear juice and return to the pan, stirring bring to the boil.
– Reduce the heat and simmer to a smooth, thick sauce.
– Pour the sauce over the poached pears.
Source: Adapted from Book “Dutch Cooking Today”
The other day I was drooling over Mira’s lasagna. It’s been a while since I made one. I decided to make one but then I put lots more vegetable in my lasagna since I have to increase my vegetable intake but I didn’t want to make other vegetable dish to accompany the lasagna (read: lazy).
Mira, ini aku jawab tantanganmu di MP 😀 My lasagna was also not real lasagna since I didn’t use only meat sauce and I didn’t use mozzarella cheese but instead Gouda cheese from Gouda 😉
For 4 persons
Ingredients:
– Half box no pre cook lasagna
– Shredded Gouda Cheese (belegen 30/40+)
– 1/2 recipe of bolognese sauce
– 1 recipe bechamel sauce
– 1 aubergine, diced
– 1 paprika, diced
– 50gr champignon mushroom sliced
– 1 carrot diced
– Some olive oil
Bechamel Sauce:
– 40gr butter
– 425ml milk
– 20gr flour
– salt
– black pepper
– nutmeg
– Melt butter in a pan, add flour, whisk quickly until smooth and thick, let it bubble a bit.
– Add milk little by little, stir throughly, bring it to boil, lower the heat.
– Add the rest of ingredients, continue stirring for 2 minutes, remove from the heat.
Directions:
– Heat up the oven at 180Celcius,meanwhile the oven is heating up, heat up little bit of olive oil in a pan, add all the vegetables.
– When the vegetables look wilted, add the bolognese sauce. Continue stirring until the sauce is done.
– In an oven proof dish, layer the lasagna – vegetable bolognese sauce – bechamel sauce – shredded cheese. Repeat until the top of the dish. Cover loosely with aluminium foil.
– Bake in the oven for 30 minutes, then remove the aluminium foil and continue baking for 5-10 minutes.
Source : Me
This is a perfect pancake for Sunday breakfast or brunch. The blueberry gave a nice tang of flavour to the pancake.
For 2 persons:
Ingredients:
– 200g self-raising flour
– 1 tsp baking powder
– 1 egg
– 300ml milk
– Knob butter
– 150g pack blueberries
– Sunflower oil or a little butter for cooking
– Maple syrup
Directions:
– Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
– Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.
Source: BBC GoodFood
If I freely translated this dish name’s into English, then it would be “Smashed Tofu” :p Yeah I have to admit I’m no good in translating food title. But if I try to describe it then it would be fried tofu crushed with sambal….hmm and nothing beats this with steamed white rice…and you have to use your hand when eating this 😉
Serve: 2 persons
Ingredients:
For the tofu
– 1 block of tofu cut as you like
– 1/2 tsp ground coriander
– 2 garlic mashed
– 1/2 tsp salt
– Some water
– Oil for frying
Directions:
– Put the water in a bowl, add ground coriander, garlic, salt.
– Add tofu and marinade for some time.
– Heat up the oil in a pan, fry tofu until golden brown.
Ingredients:
For the sambal
– 3 shallots
– 2 garlic
– 1 red chili cut
– 3 bird’s eye chili (more or less depending on your taste buds)
– 1 tomato cut
– 1/2 tsp salt
– 1/2 tsp sugar
– 1/2 tsp toasted terasi (shrimp paste)
– Little bit of oil
Directions:
– Fry the oil in a pan, when it’s hot add shallots, garlic, red chili, bird’s eye chili and tomato.
– Fry until they are a little bit dry.
– Grind them with the rest of the ingredients in a pestle and mortar.
– Crush the fried tofu with the sambal.
Source: Adapted from my mother
After seeing Ayin’s Bakwan Jagung Pedas, I was inspired to make (read: eat) the same sort of food. Then I came up with different filling variations. I remember when I was still living in Bali, there was a big mushroom farm and they sold lots of yummy variations of food made with mushroom, one of them was this bakwan.
For 2-4 persons
Ingredients:
– 1 cup self raising flour (If you don’t have any, use normal flour with a pinch of baking powder)
– 1/2 cup rice flour
– 1 egg
– 3 garlic mashed
– 2 bird’s eye chili chopped (less or more depending on your taste buds)
– Handful oyster mushroom shredded
– Handful cabbage shredded
– 1 spring onion thinly sliced
– Salt
– Pepper
– Some water
– Vegetable oil for deep frying
Directions:
– Mix flour, rice flour, egg, mashed garlic, salt, pepper with water into a nice smooth batter.
– Add chili, oyster mushroom, cabbage, spring onion, mix throughly.
– Heat up oil in a fryer, scoop the batter with spoon and fry until golden brown.
– Serve hot, if you think it’s not hot enough feel free to eat it with sambal sauce or chili 🙂
Source: Me inspired by Ayin
Finally I made this…….ok ok I know Christmas is over but that doesn’t mean you can’t make anymore cookies does it??
These cookies were easy to make just make sure you rest them overnight in the fridge and not just 1-2 hours as I found that 1-2 hours weren’t enough. The dough was still soft and not firm enough. But the next day it was fine, it didn’t stick on the surface or the rolling pin. Just make sure also that you flour the surface and rolling pin 🙂
As for the royal icing, I did as the recipe plus I added 1 tsp vinegar because as I read it somewhere it would make the icing harden faster. And also after finishing with decorating, put the cookies back to the oven in low heat (80C) for some minutes to dry the icing and also to kill the bacteria in the egg whites.
The verdict was this is a definitely a keeper recipe. The cookies weren’t too sweet and the royal icing with it’s sweetness compliment the taste of the cookies. As for the texture they were just as described at the website melt-in-your-mouth delicious…….hmmm one is never enough!!
Source:Sugar Cookies www.allrecipes.com
Royal Icing www.alrecipes.com
What a stupid me, finally I got the chance to take pictures with natural light….but I forgot to change the white balance…..so they are all turned out with blue cast on the white surface. And I didn’t realize it until I opened it on the computer…hiks……Was impossible to take another pictures of course since the sandwiches were long gone…..hihihi. So forgive me with this blueish photo…I did try really hard to make them not so blue anymore.
As for why I made this sandwich….classic reasons just because it was for free. It came in the kerstpakket (Christmas package) from mas Bule’s office. The theme of this year’s package was Italy it seems, as all the foods and utensils in the package all smells Italian. There were one set of salad bowl complete with it’s fork and spoon, a huge grill (to make panini I suspect), panini cook book, tissue, salad kit, red wine, amaretto, biscotti, sun dried tomato, coffee, olive oil, brie cheese and foccacia.
But I didn’t regret making this sandwich as I love Italian bread because to me they are tastier than normal bread…..maybe because of the olive oil in the bread (note to self: find that out).
For 2 persons
Ingredients:
– 1 ready made foccacia bread, heat up according to the package
– 2 eggs boiled and sliced
– Some slices of brie
– 2 tbs of green pesto
– 2 tbs olive oil
– Handful of rucola mix salad
– Salt
– Pepper
Directions:
– Cut foccacia as you like.
– Spread little bit of olive oil and pesto on the bread.
– Arrange eggs (sprinkle with salt and pepper), rucola and brie in the bread.
Source: Me
One of well known Indonesian food 🙂 and also one of my favorites. And why we call it Sate Ayam Madura? It’s because the seller of sate ayam are usually comes from Madura, it’s a little island north of Java island. That island is also happens to be where the grandparents from my father side came from. But boy I’m glad my father wasn’t a sate seller 😀 hihihi…
For 2-3 persons
Ingredients:
– Chicken meat from 1 thigh (as it is more juicier) , cubed and arrange in sate skewers
– Kecap manis (Indonesian sweet soy sauce)
– Shallots diced
– Bird’s eye chili minced
– Kaffir lime
– Lontong (pressed rice)
Directions:
– Take some peanut sauce and thin it little bit with kecap manis.
– Dip the sate in the peanut sauce until all cover with the sauce.
– Grill until sate is done.
– Serve with peanut sauce, diced shallots, minced bird’s eye chili, lontong (pressed rice).
– Squeeze kaffir lime over the sate.
Peanut sauce:
– 200gr fried peanuts grind in a food processor
– 3 garlic
– 1 red chili
– 3 candlenuts
– Kecap manis
– Salt
– Some oil
– Water
Directions:
– Grind garlic, candlenuts and red chili until smooth.
– Fry oil in a pan, fry spice mix until fragrant.
– Put the grind peanut in a pan, add water, salt and spice mix.
– Continue cooking until sauce is smooth, adjust water to get the consistency of your liking.
– Add kecap manis.
Source: My father
|
Awards
My First Award, Thank You!
Whittycute Foodie Event
Click here to see the round up!
|
