Home Made Oatmeal Loaf Bread

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I was so excited when a friend gave me this recipe because I can finally make my own loaf bread! And I can eat it while it’s hot and fresh from the oven! Best of all, it’s easy to make! *dance*

What You Need:

3 cups of all purpose flour

1 cup oatmeal

1 1/2 teaspoon salt

1/4 teaspoon yeast

3 tablespoon honey

1 tablespoon olive oil

1 cup of room temperature water

How To Make Oatmeal Bread:

1. In a large bowl put salt and yeast, mix it well. Add flour and stir well.

2. Put oatmeal, honey and olive oil and again mix it well.

3.  Add water and combine all with your hand. Add a little bit more flour so the dough not too sticky.

4.  Place the dough in a plastic wrap and cover it. Let it rest for minimum of 8 hours but best to leave it for 24 hours.

5.  After resting, rub dough with olive oil.

6. Preheat oven at 200 degrees C.

7. with hand spread tin pan with melted butter and flour for the dough easily removed.

8. Place dough in the tin pan and bake for 20 minutes.

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Honey Roasted Ribs (Iga Bakar Madu)

English

Treats everyone with this delicious Roasted ribs with honey. Really easy to make although it is a slow cook kind of food.

Ingredients

800 gr beef ribs

3 clove garlic, minced.

½ onion, minced.

2 cm ginger, crushed

3 tablespoon honey

½ tablespoon sweet soy sauce

½ teaspoon savory soy sauce (or you can replace it with salt)

½ tablespoon oyster sauce

½ teaspoon powdered nutmeg

½ teaspoon white sugar

2 liter water

How to

  1. Sauté garlic, onion and ginger until you smell the aroma. Add ribs, stir until changing color.
  2. Add honey, sweet soy sauce, savory soy sauce (or salt), nutmeg, salt and pepper. Stir until the ribs marinated.
  3. Add water into several batches. Cook until all the herbs fully absorbed.
  4. Bake in the oven for about 15 minutes at 160 degrees Celsius until cooked.

Honey Roasted Ribs

Bahasa Indonesia

Sebetulnya motivasi awal bikin iga bakar itu adalah karena sekarang banyak bermunculan restoran iga bakar tapi somehow buat saya porsinya nggak bikin puas. hehee… jadi kalo bikin sendiri kan lebih puas. Ternyata gampang kok meskipun memang agak makan waktu buatnya. Resep ini kalo nggak salah dapetnya dari majalah Femina, tapi kalo salah ya berarti saya lupa waktu itu nyontek resep dari mana karena catetan resep yang berantakan di buku mini saya :p

ini bahan-bahannya:

800 gr iga sapi

3 siung bawang putih, cincang

1/2 siung bawang bombay, cincang

2 cm jahe, dipeprek

3 sdm madu

1/2 sdm kecap manis

1/2 sdt kecap asin (atau bisa diganti dengan garam)

1/2 sdm saus tiram

1/2 sdt bubuk pala

1/2 sdt gula pasir

2 liter air

How to

  1. Tumis bawang putih, bawang bombay dan jahe hingga tercium aroma wanginya. Masukan iga sapi hingga berubah warna.
  2. Tambahakan madu, kecap manis, kecap asin atau garam, pala bubuk, garam dan merica. Aduk sampai semua iga terbumbui dengan rata.
  3. Masukan air kedalam panci berisi iga dalam beberapa tahap. Masak hingga seluruh bumbu dan air diserap oleh iga sapi.
  4. Panggang dalam oven selama kurang lebih 15 menit pada suhu 160 derajat celcius hingga iga matang.

Chocolate Fudge Cake with Pistachio Custard

English

Finally back to the Kitchen again! Not that i never visited my kitchen at home, because i did and still do, i’m just too lazy to take picture of food i made Lol… too many things to do :p  but anyway i’m back now and i’m so in the mood for something sweet. So here it is, chocolate fudge cake with pistachio custard from my old-never-opened-recipe-book :p

Things you need:

Fudge Cake

90 gr butter

90 gr dark chocolate

4 eggs separated

220 gr (1 cup)  caster sugar

60 ml strong black coffee

60 gr ground hazelnut (or basically any other nuts you have, I use almond. Or you can also remove the nuts)

60 gr flour

Pistachio Custard

4 egg yolks, beaten

75gr caster sugar

250 ml milk

80 gr chopped pistachio nuts

How To:

1. Place butter and chocolate in a bowl and set over a saucepan of simmering water, cook. Stirring until chocolate and butter melt and mixture is combined. Remove bowl from heat and set aside to cool slightly

2. Place egg yolks and ½ cup caster sugar in a bowl and beat until light and fluffy. Fold coffee, hazelnut and chocolate mixture into egg yolk mixture. Sift together flour and cocoa powder then fold into mixture.

3. Place egg whites in a clean bowl and beat until soft peaks form. Gradually add remaining sugar, beating well after each addition until stiff peaks form. Fold egg white mixture into chocolate mixture. Spoon into a greased and lined deep 22 cm flat tin and bake for 30 minutes or until cooked when tested with a skewer. Stand in tin for 5 minutes before turning onto a wire rack to cool completely.

4. To make custard, place egg yolks, sugar and milk in a heatproof bowl and whisk to combine. Place bowl over a saucepan of simmering water and cook, whisking constantly until mixture thickens. Remove from heat, stir in nuts and set aside to cool. Serve with cake.

DIY

Bahasa Indonesia

Akhirnya! Kembali ke dapur lagi! Nggak berarti saya nggak pernah masuk dapur dirumah lho ya! Saya tetep masak tapi beneran males foto-foto makanan hahaha…. kebanyakan yang harus dikerjain :p but i’m baaack! Dan mood nya lagi kena banget sama yang manis-manis.  Jadi aja bikin chocolate fudge cake pake saus pistachio custard dari buku resep lama yang nggak pernah dibuka-buka :p

90 gr mentega

90 gr dark chocolate

4 butir telur, pisahkan putih dan kuningnya

220 gr (1 cup)  gula bubuk/tepung

60 ml kopi

60 gr hazelnut bubuk (bisa diganti dengan kacang lain sesuai selera atau tanpa kacang jika alergi)

60 gr tepung terigu

45 gr bubuk kokoa

Pistachio custard

4 butir kuning telur, kocok

75 gr gula bubuk

250 ml susu

80 gr potongan kacang pistachio

How To:

1. Simpan mentega dan coklat di dalam mangkuk tahan panas dan letakkan mangkuk diatas panci berisi air mendidih diatas api kecil. aduk coklat dan mentega sampai tercampur. Pindahkan mangkuk dari panci dan sisihkan.

2. Simpan kuning telur dan ½ gula bubuk ke dalam wadah dan kocok hingga ringan dan halus. Masukan kopi, hazelnut dan campuran coklat kedalam adonan kuning telur. Saring tepung dan kokoa bubuk ke dalam adonan.

3. Simpan telur didalam mangkuk dan kocok sampai mengembang. Perlahan masukan sisa gula dan kembali dikocok hingga kaku. Masukan kocokan putih telur kedalam adonan coklat dan tuang ke Loyang diameter 22 cm (atau loyang bentuk apapun sesuai selera) dan panggang selama 30 menit atau hingga adonan matang. Biarkan selama 5 menit sebelum loyang dibalikkan.

4. Untuk Custard, kuning telur, gula dan susu dimasukan kedalam mangkuk anti panas dan aduk hingga rata. Simpan mangkuk diatas panci dengan air mendidih berapi kecil, aduk terus menerus hingga adonan mengental. Angkat, masukan kacang dan sisihkan hingga dingin. Sajikan dengan kue.

Ginger Flower Sorbet with Fresh Strawberries and Lime Leaf Compote ala Chef Chris Salans

This is something from the culinary festival the other day…  I tried to imitate one of chef Chris Salans’ Recipe, the Ginger flower (or locally known as Kecombrang) sorbet. I remembered the first time i tasted this dessert with a friend, we were like looking at each other and exchanged the wow look. This sorbet is really refreshing.  We were two broken hearts and went home so happy! LOL. Here’s the recipe.

Recipe in English

What you need

Sorbet

350 ml water

125 gr sugar

100 ml glucose (sugar paste)

150 ml unsweetened yoghurt

3 tbsp lemon juice

1 ½ sheets gelatin (but bear in mind that sheet gelatin is not halal, use halal powder gelatin. I use about ½ to 1 tbsp powder gelatin.)

1 fresh torch ginger flower, sliced thinly

Strawberry and Lime Leaf Compote

250 gr fresh strawberries, hulled and sliced into segments

2 fresh lime leaves, sliced very thinly

4 tbsp lemon juice

4 tbsp sugar

How to

  1. Season strawberry and lime leaf compote in a bowl with the sugar, lemon juice and sliced lime leaf. Cover in cling wrap and allow to marinate in the refrigerator from 1 hour up to a day
  2. In a pot bring the water, liquid glucose and sugar to rapid boil. Then add in the sliced ginger flower and simmer for 1 minute. Remove the heat, cover and allow mixture to infuse for 10 minutes. Strain. Then add the pre-soaked gelatin (if you use sheet gelatin) or gelatin powder, stir well and allow to cool in a room temperature and the mixture thickens to a soft set. Whisk in the yogurt and the lemon juice (to taste depending the level of acidity you want). Mix until smooth. Churn the sorbet in an ice cream machine. When frozen, store the sorbet in plastic container and freeze for a minimum of 1 hour.
  3. To serve, divide the marinated strawberries and their liquid between 10 pre-chilled bowls. Place 1 scoop of sorbet on top, garnish with a fresh lime leaf and serve immediately.

Note:

1. I don’t have an ice cream machine at home so to process the sorbet I did this:

In a big bowl put iced water. Put sorbet in a smaller bowl and place it above the iced water. Whisk until sorbet cold and put it in the freezer. After frozen I whisk it again the second time (without iced water bowl this time) then put it again in the freezer. Double whisking will make the texture smoother (might not be as smooth as when you use ice cream machine, but still …), while single whisking will make the texture a bit rough (because the crystallized water).

2. Ginger flower might be difficult to find outside South East Asia countries, so maybe chamomile flower or mint leaves could be the substitute although I haven’t really try it yet (will let you know once i tried).

Resep dalam bahasa Indonesia

Sorbet

350 ml air

125 gr gula

100 ml glukosa

150 ml yoghurt tawar

3 sdm jus lemon

1 ½ lembar gelatin (perlu diingat bahwa gelatin lembaran adalah tidak halal. Alternatifnya gunakan gelatin bubuk yang halal. Untuk resep ini saya menggunakan ½ sdm-1sdm gelatin bubuk)

1 kecombrang, potong tipis

Strawberry and lime leaf compote

250 gr strawberi segar

2 lembar daun jeruk, potong tipis

4 sdm jus lemon

4 sdm gula

Cara:

  1. Compote: siram strawberi dengan gula, jus lemon dan daun jeruk. Tutup dengan plastik pembungkus (plastic wrap) dan biarkan didalam lemari pendingin selama satu jam hingga satu hari agar meresap.
  2. Di panci tuangkan air, glukosa dan gula lalu didihkan.  Tambahkan kecombrang dan didihkan di atas api kecil selama 1 menit. Angkat, tutup panci dan biarkan selama sepuluh menit agar aroma kecombrang terserap. Kemudian saring.
  3. Tambahkan gelatin bubuk, lalu kocok hingga tercampur rata lalu diamkan di suhu ruangan dan adonan agak mengental. Campurkan yoghurt dan jus lemon (tingkat keasaman tergantung selera). Aduk rata. Masukan sorbet ke dalam mesin pembuat es krim . saat beku, simpan sorbet di wadah plastik dan bekukan selama minimal satu jam.
  4. Untuk penyajian, bagi rata stroberi beserta air lemon sebagai rendamannya ke sekitar sepuluh mangkuk saji. Ambil satu scoop sorbet dan simpan di atas compote. Hias dengan daun jeruk.

Note:

Tidak semua orang punya ice cream machine, termasuk saya. Jadi saya mensiasati dengan mengocok adonan sorbet menggunakan hand blender di mangkuk yang direndam air yang diisi es batu. Setelah dikocok masukan sorbet ke dalam freezer. Setelah sedikit beku, keluarkan dan kocok lagi, lalu masukan kembali ke dalam freezer. Pengocokan lebih dari satu kali akan membuat tekstur sorbet halus seperti dari ice cream machine. Pengocokan hanya sekali juga tidak masalah, tapi tekstur sorbet akan lebih kasar

Rawon (Going Local This Time)

English

It’s about time to go local! Very true indeed that we (or to minimize the conflict I might as well say, ME… lol) as Indonesian sometimes take Indonesian cuisine for granted. Although this might be the case in many places because most of the time things we get easily tend to be the things we forgotten the most. If I live abroad, I might miss Indonesian food and appreciate it at a higher level. But in my case, I can get the food I want anytime, anywhere. Why would I miss something that I can get easily every day?

The culinary festival changed my point of view. Raise hat for those chefs who prevail authentic Indonesian cuisine at a whole different level so it will (hopefully) acceptable worldwide. Truth to be told our cuisines are really rich of unique ingredients therefore it has a rich complicated unique flavor and most of the dish really needs skill to make.

This time, me and Klara (my cousin in law) decided to make Rawon an authentic dish from East Java. Rawon is basically beef stock with beef inside and other local herbs and spices, served with salted boiled duck egg, sprouts, shrimp chips, and of course sambal (home-made chili paste). How this Rawon turn into a black soup is because of this one ingredient called Keluak (the fruit of the Kepayang tree used as a spice). This is a local ingredient which is not easy to find overseas. The international chefs at the festival said that they sometimes bring Keluak abroad to make their dish (just wondering if Keluak can be classified as Indonesian “black truffle” LOL, nah I’m just joking).

Our grandmother makes the best Rawon ever! One of her secret is to taste the Keluak one by one so that every time she finds a bitter Keluak, she throws it away (tasting the Keluak one by one is not my favorite part, Lol). We asked her for the recipe and try to duplicate it 😀

Here’s the recipe

200gr shallot

1 clove garlic

2 tablespoon coriander

1 pc turmeric

1 pc galingale

3 pcs grater galingale (locally known as Kencur)

1 small ginger

3 sticks Lemongrass

One hand full of lime leaves

2 fresh tomatoes

1 tablespoon tamarind (soak tamarind in a bowl of water, we will use only the water)

300gr Keluak

1  kg Beef

1 stick Scallion

Sugar and salt to taste

HOW TO

1. Mashed  shallots, garlic, turmeric, ginger, grater galingale and coriander

2. Break and taste the Keluak one by one to separate the bitter one so that it won’t damaged the whole rawon’s flavor.

3. Soak Keluak in a pan of hot water, set aside for a while then strain.

4. Mashed Keluak together with other finely ground spices above

5. Sautee all the finely ground spices until you can smell the aroma then add lemongrass, lime leaves and galingale until the flavour is out.

6. Add the meat to sauteed spices so that it will absorbed it.

7. Pour hot water into the pan (so make sure you use medium or big size pan)

8. Add tomateoes and tamarind juice

9. Add Scallion

10. bring to boiled over medium heat.

Note: Rawon best served the next day as the spices absorbed into the meat and the soup really rich of flavor (but don’t forget to heat it regularly)

All ingredients
this is Keluak looks like after the skin crushed. Soak in hot water before mashed with other ingredients.
Rawon served best with salted boiled (duck) egg, sprouts and sambal (chili paste)

Bahasa Indonesia

Sudah saatnya beraksi lokal! Banyak orang Indonesia (termasuk saya) seringnya melihat makanan Indonesia tanpa apresiasi. Mungkin memang ini yang terjadi di banyak tempat, sesuatu yang sangat mudah kita dapatkan adalah sesuatu yang paling sering kita lupakan atau yang sering kita remehkan. Kalau saya tinggal di luar negeri untuk jangka waktu yang lama, mungkin saya akan memiliki kerinduan pada masakan Indonesia dan dari sanalah kemudian muncul penghargaan khusus pada makanan Indonesia. Tapi saya tinggal di Bandung dan saya bisa mendapatkan makanan yang saya ingin kapan saja dan dimana saja. Saya merasa tidak perlu untuk merindukan sesuatu yang bisa saya temui hampir setiap hari bukan?

Festival kuliner bertaraf internasional yang saya kunjungi beberapa waktu yang lalu mulai merubah cara pandang saya terhadap masakan lokal Indonesia. Angkat topi acung jempol buat para chef yang berusaha melestarikan makanan Indonesia pada tingkatan yang berbeda sehingga harapannya masakan lokal Indonesia dapat diterima diseluruh dunia. Masakan lokal terdiri dari banyak bahan-bahan unik yang sulit ditemukan selain di Indonesia atau di negara-negara Asia, karena itulah masakan kita memiliki rasa yang kaya, unik dan rumit serta membutuhkan keahlian untuk membuatnya.

Kali ini saya dan Klara (sepupu ipar saya) memutuskan untuk membuat Rawon masakan khas Jawa Timur. Rawon sebenarnya adalah campuran kaldu sapi, rempah-rempah dan daging sapi yang disajikan bersama telur asin rebus, kecambah, kerupuk udang dan tentu saja, sambal. Yang membuat Rawon ini berwarna hitam adalah karena sebuah bahan bernama Keluak. Keluak adalah bahan asli Indonesia yang sulit ditemui di luar negeri. Para chef internasional yang kerap membuat hidangan lokal sering membawa Keluak dari Indonesia ke luar negeri untuk masakan mereka (penasara aja apa mungkin Keluak ini diklasifikasikan sebagai “black-truffle” nya Indonesia… hahahaha).

Nenek saya membuat Rawon yang paling enak! Salah satu rahasianya adalah mencoba Keluak satu persatu sehingga setiap ada Keluak yang rasanya pahit langsung dibuang (dan ini bukan salah satu proses favorit saya, hahahaha). Kita sengaja minta resepnya untuk coba menduplikasi rawon paling enak buatannya!

Ini bahan-bahannya:

Bawang merah 200 gr

Bawang putih 1 buletan

Ketumbar 2 sdm

Kunyit 1 batang

Kencur 3 buah

Laos 1 buah

Jahe 1 ruas

Sereh 3 batang

Daun jeruk purut satu genggam

Tomat segar 2 buah

Asem jawa 1 sdm (direndam air dan yang dipakai airnya)

Keluak 300 gram

Daging 1 kg

Bawang daun 1 batang

Gula dan garam untuk rasa gurih

Ini Cara Buatnya

1. Bawang merah, bawang putih, kunyit, jahe, kencur, ketumbar di ulek halus

2. Keluak dipecah, cicipi sedikit satu persatu untuk memisahkan yang pahit agar dibuang dan tidak merusak seluruh rasa rawon.

3. Rendam keluak dalam air panas, diamkan sebentar lalu tiriskan.

4. Dihaluskan (diulek bersama bumbu halus yang sudah dihaluskan terlebih dahulu {bawang merah, bawang putih, kunyit, jahe, kencur, ketumbar})

5. Tumis bumbu halus ditambah sereh, laos, daun jeruk sampai harum.

6. Masukan daging sebentar di tumisan bumbu.

7. Siapkan panci diisi air panas.

8. Masukkan semua bahan diatas ditambah tomat dan air asam jawa.

9. Masukan bawang daun terakhir

10. Rebus dibawah api sedang

Note: Rawon lebih enak didiamkan satu hari agar semua bumbu meresap tapi jangan lupa untuk selalu dipanaskan secara teratur sebelum disajikan keesokan harinya.

Masterchef 77 in house battle (a note from last year)

This is how masterchef tv show has affected us, lol.  Last year, my cousin who (at that time) will be having birthday had the idea to celebrate his birthday in a different kind of way. Will still involve food and family gathering, but double the fun! So cooking competition reached the acclamation. We kinda copy some of the rules on masterchef tv show, like for instance we limit the time to buy ingredients, we decided the core ingredient (by rolling small paper that written each person’s selection of ingredient and put it inside the glass, mixed it and tried to get one out. Whatever came out is the main ingredient we should use. Each group members also decided through this way. All the name, written down on a paper, rolled it, put it inside the glass and try to get three out for each group). We were divided into three groups and each group got Rp.200.000 to buy ingredients. Each group had to make appetizer, entree and desserts for 1.5 hr.  The judges, prizes and food critics were all there as well (that would be the parents! Lol) Check out all the fun here 🙂

Ini adalah bagaimana dampak dari serial tivi masterchef buat kita. Sekitar setahun lalu sepupu saya yang waktu itu akan berulangtahun tiba-tiba punya ide buat ngerayain ulang tahun dengan cara yang sedikit berbeda. Masih tetap melibatkan makanan dan kumpul keluarga, tapi dengan keseruan ganda. Semua setuju untuk ngadain acara lomba masak. Beberapa aturan memang kita contek langsung dari acara masterchef, hehehe. Seperti misalnya, menentukan batasan waktu belanja bahan, penentuan bahan inti, dan pembagian tim (pembagian tim dan penentuan bahan inti diundi mirip pengundian pemenang arisan. ditulis di kertas kecil, digulung, dikocok deh). Kita dibagi dalam tiga kelompok yang masing-masing beranggotakan tiga orang dan dikasih uang Rp. 200.000 buat belanja bahan. Setiap grup harus bikin tiga makanan, yaitu makanan pembuka, makanan utama dan makanan penutup dalam waktu 1.5 jam. Juri, hadiah dan food critics juga semua ada (orang tua, om dan tante yang punya peran jadi juri, jadi pengkritik makanan dan pendonor hadiah! Haha).  Ini keseruannya!

the teams


what happened that day
the food
The judging table. Can you guess which team won?

Oh this is just too fun to forget! And if you ever curious on why we named it Masterchef 77, is because it was at our grandfather’s house. The house is number 77… Lol.

Devil’s food cupcake (posted on June 18th, 2011)

I can only drooling when i saw cupcakes on tv or elsewhere. Not many people/place sell nice cupcakes. i mean, the one with less decoration on it. I want the simple one but you will craving for it over and over again. I did try to buy cupcakes from different places, but the thing is,  here…  all the cupcakes are waaaaaaaaaaaaaay to sweet (at least for me). Nothing is good with the word “too” in it.
So, I’ve been wondering whether i will be able to make (a good) cupcake or not. I had this Martha Stewart cupcakes book for quite a while, but never had the guts to really make one of it, until recently.
At first I did follow exactly the recipe, but it turned out still way too sweet for me. And i mean waaay to sweet. So i kinda modified the ingridients. And after my 4th attempt, i finally be able to make one good cupcake (at least for me). And by good i mean taste and the look 🙂
so, here it is.. My Devil’s Food Cupcake