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 When I first saw this recipe at Vania’s Blog I thought how easy, just mix everything in a bowl.
Here is the recipe. Originally from Martha Stewart.
Makes 2 dozen 2 1/2 cups all-purpose flour 1 1/4 cups Dutch-process cocoa powder 2 1/2 cups sugar 2 1/2 teaspoons baking soda 1 1/4 teaspoon baking powder 1 1/4 teaspoons salt 2 large whole eggs plus 1 large egg yolk 1 1/4 cups milk 1/2 cup plus 2 tbsp vegetable oil 1 1/4 cup warm water
Preheat the oven to 350 F. Line 2 standard 12 cup muffin pans with paper liners.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Divided batter evenly among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake come out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with buttercream, swirling to cover and garnish with chocolate curls.
Cupcakes can be refrigerated in an airtight container for up to 3 day.
Got the empal recipe from NCC but of course little bit modified here and there.
Empal Daging (Indonesian Beef Jerky)
Ingredients:
– 500 gr beef meat without fat ( I used steak meat) thinly sliced
– 1.5 ltr water
– 4 tbs coriander powder
– 5 garlic mashed
– 2 shallots mashed
– 1 tsp salt
– 2 cm ginger, bang with a hammer (to make it a little bit bruised 😛 )
– 50 gr Indonesian palm sugar
– oil for deep frying
Directions:
– Boil the beef in the water and all the ingredients except the oil of course until tender approx 30 mins.
– Take the beef out from the broth and bang it with the hammer until its even thinner 😉
– Put them back in the broth and continue boiling until half the broth is gone.
– Deep fry in hot oil until golden brown.
Sayur Kunci Bayam (Spinach with Finger Root Vegetable)
Ingredients:
– 200 gr spinach
– 1 carrot thinly sliced
– 3 shallots thinly sliced
– 3 garlic thinly sliced
– 1 finger root
– 1 tsp salt
– 1/2 tsp sugar
– 1 ltr water
Directions:
– Cook water until its boiling, carrot, shallots, garlic, finger root, salt and sugar.
– When the carrot is done add spinach and turn off the heat.
– Serve with warm rice, empal daging, sambal ulek and krupuk.
Pengen nyemil tahu yang agak lain…kebetulan waktu di Indo ngga pernah makan tahu ini secara ngga tinggal di Jawa Tengah gitu….liat resep kanan kiri eeh ada di dapur Ayin…ya sudah contek donk dgn sedikit modifikasi…
Ingredients:
– 1 block of tofu cut diagonally into 8 pieces and dig a hole in the tofu but don’t let it break ok!!! (pfiuh what a task!!!)
– oil for deep frying
For the stuffing:
– the mashed tofu from the hole 😛
– 1 garlic mashed
– 1 tsp pepper
– 1 tsp salt
– 2 tbs spring onion minced
– 150 gr tapioca flour
– some water
Directions:
– Mix all the stuffing ingredients together until forming a soft dough.
– Stuff the stuffing inside the tofu.
– Fry with hot oil until golden brown.
– I ate it with sambal kecap from a bottle…lekker hoor 🙂
 The food spread; Udang Goreng Kecap, Tumis Buncis Tempe, Telor Balado, Ayam Goreng, Sop Buntut, Bakwan Jagung Udang, Es Teler and from me were; Martabak Telor, Mangut Ikan Asap and Bubur Sumsum.
 My plate there 🙂 ini cuma ronde pertama yang dipoto, ronde kedua ngga…malu ah 😉
 Some of the guys alias para kumpeni…hehehe peace peace
Sebagian para cewek-cewek.
A really good dish to soothe the flu that is spreading now due to weather changes.
For 4 persons:
Ingredients:
For the rice:
– 400gr rice
– 4 garlic mashed
– 600 ml chicken broth from the boiled chicken
– salt, pepper
– Cook all the ingredients in a rice cooker until rice is done
(You are welcome to use other method if cooking)
For the chicken soup:
– 500gr chicken with bone
– 2 pcs spring onion sliced
– 2 ltr water
– 3 cm ginger bruised
– 2 tbs soy sauce
– 2 tbs sesame oil
– Boil all ingredients except sesame oil until the chicken is tender approx 30 mins.
– Take 600 ml of broth to make the rice and 100ml to make the sauce.
– Continue boiling until the broth has reduced half the size.
– Take chicken out from the broth and smear sesame oil all over the chicken.
For the Ginger Sambal:
– 10 bird’s eye chili (or more according to your taste buds) boiled
– 1 cm ginger minced
– 2 garlic minced
– salt
– vinegar
– Fry minced garlic and ginger until fragrant.
– Mixed all ingredients in a pestle and mortar until smooth.
For the Sauce:
– 100ml chicken broth
– 1 tsp soy sauce
– 1 tsp oyster sauce
– 1/2 tsp sugar
– 1 tsp rice wine (I used dry sherry)
– 1 tsp sesame oil
– salt
How to serve:
– Put the rice in a plate topped with chicken (if you use big piece of chicken better cut it)
– Put sauce, sambal and soup in separate bowl.
This is really good to break the fast as well as warming up the weather 🙂
Ingredients:
For the porridge
– 100 gr rice flour
– 200 ml thick coconut milk
– 800 ml water
– 1/2 tsp salt
– 1 pandan leaf
– Mix all the ingredients and cook it in a middle fire.
– Stir it with a wooden spatula until its boiling and thick.
– Never leave it unattended as it will form lump.
For the sugar sauce
– 150 gr Indonesian palm sugar
– 300 ml water
– 1 pandan leaf
– Mix all ingredients and cook it until all the sugar has dissolved.
Was thinking what to make for dinner……something that is easy, never made before and had to use the leftover in the fridge which was 1 jar of pesto sauce and sweet chili pepper filled with cream cheese. Already defrosted 1 chicken fillet so had to use it also. So here we go…
For 2 persons
Ingredients:
For the Pasta:
– 300gr dry pasta ie. fusili, penne
– 5 litre of water
– pinch of salt
– some drops of oil
– Boil the water with salt and oil.
– Pour dried pasta in the boiled water.
– Cook until pasta is done according to the package.
For the Pesto Sauce:
– 2 garlic minced
– 1 onion minced
– 1 chili pepper minced
– 1 jar pesto
– 1/2 tsp salt
– 1/2 tsp pepper
– 1 tbs dried Italian herb
– Little Olive oil
– Heat the olive oil in a pan and when it’s hot add garlic, chili pepper and onion.
– Continue cooking until garlic and onion are fragrant and turn colors.
– Add the rest of ingredients mix well and turn off fire.
For the Marinated Chicken:
– 200 gr chicken fillet
– 1 tbs garlic powder
– 1/2 tsp salt
– 1/2 tsp pepper
– 2 tbs olive oil
– Little bit more oil for frying the chicken
– Cut chicken in thin slices.
– Mix all the spices and oil and rub it onto the chicken.
– Marinate for min 15 minutes.
– Heat oil in a non stick/grill pan, fry chicken until both side is done.
– Serve the pasta with the chicken, pesto sauce and topped with sweet chili peppert filled with cream cheese.
– If you like you can pour parmesan cheese on top 🙂
Ujan ujan gini enaknya ngemil yang anget-anget. Bubur manis kayaknya enak juga ya 🙂 So I decided to give this a try. Also lekker for breaking the fast.
For 3-4 persons
Ingredients:
– 125 gr glutinous black rice (if you use normal kind do soak it up in water for min 6 hours preferably overnight but since I used sort-of instant one I didn’t need to do this)
– 1 litre of water
– 60 gr white sugar
– Pandan leaf (if you have any as it is difficult to find abroard)
For the sauce:
– 200 ml thick coconut milk
– 1/4 tsp salt
– Boil the glutinous black rice with the water and white sugar (optional pandan leaf).
– Keep cooking and stirring here and then until the rice is soft and porridge like (you know how they look like right 😉 )
– Cook the sauce until boiling.
– Serve the porridge with the sauce.
One of my favourite food from my mother’s cooking. I thought there’s no way I could make it but couple of months ago my host mother bought a big smoked mackerel fish which in Dutch they call “gerookte makreel” Surprisingly here people it in for lunch in their bread with some mayonaisse. Some sort of fish (tuna) salad. So I thought AHA idea….this fish is smoked which mean it has the distinctive smell that I need for mangut dish. So I bought one the other day. Made it and enjoyed it with a friend hmmmmmmm serasa makan dirumah 😀
Ingredients:
– 1 smoked mackerel (gerookte mackreel) approx 250-300gr
– 1 red chili
– 1 green chili
– 3 shallots (I used big french shallots, if you are using small Asian ones do add more say until approx 65 gr)
– 4 garlic
– 2 bird’s eye chili or according to your taste bud
– 2 cm galangal smashed
– 1 tsp salt
– 100 ml coconut milk
– 400 ml water
– Cut the smoked mackerel as you like but not too small otherwise it would be smashed when you cook it.
– Slice all the spices except galangal
– Fry all the spices in little bit of oil until fragran, add salt and galangal.
– Meanwhile boil the water and coconut milk together in a pan.
– When it’s boiled add the fried spices and fish.
– Let it stand for approx 15 – 30 minutes until the water has evaporate a little bit.
– Serve warm with white rice.
Craving for Indonesian snack hits me again. This time martabak telor which originally came from India 🙂 If I were in Indonesia right know, I would just take my motorbike to the martabak and terang bulan seller (somehow they are always sold in pair) and order martabak spesial. Since I couldn’t do it here so i had to make it myself.
Martabak Telor
makes 4 small martabak
Ingredients:
For the skin
I didn’t make it myself “lazy” instead I used ready made lumpia skin
– 4 big frozen lumpia skin
Beef filling
– 200 gr minced beef
– 2 shallots finely chopped
– 2 garlic finely chopped
– 1/2 tsp salt
– 1/2 tsp white pepper
– 1/4 tsp sugar
– 1 tsp garam masala
To make filling
– Fry shallots and garlic until fragrant.
– Add minced beef and all the rest ingredients.
– Stir until beef is done.
Martabak filling
– 4 eggs
– beef filling
– 4 spring onion sliced
– 1/2 tsp salt
– 1/2 tsp white pepper
– 1/2 tsp garam masala (optional if you like more strong Indian flavour)
How to make the martabak:
– Heat up little bit oil in a non stick pan which is big enough for spreading the lumpia skin.
– When the oil is hot enough turn down the fire and spread the lumpia skin (the low fire here is so the lumpia skin wouldn’t get hard by the time you pour the filling in)
– Pour enough martabak filling in the centre and fold the four edges to form square martabak.
– Put the fire back into normal until one side is done.
– Flip the martabak into the other side.
– Fry until both side is done.
– Serve warm with saus sambal and acar timun.
Ps: also lekker eaten with white rice 🙂
PPs: next time I will post how to fry the martabak biar yang baca ga bingung dengan maksudku hihihi 😀
Acar Timun (Cucumber Pickle)
– 1 cucumber seeded and cut
– some vinegar approx 2 tsp if you are using strong Asian vinegar (use more if using European vinegar)
– 2 tsp sugar
– 2 shallots cut small
– Combined all ingredients together in a closed container.
– Give it a little bit of shake.
– Keep in the refrigerator for some time until served.
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When I first saw this recipe at Vania’s Blog I thought how easy, just mix everything in a bowl. 
