Friday, December 9, 2016

Homemade Pineapple Jam ( for Pineapple Tarts )

I have cooked Pineapple Jam repeatedly but never thought of writing the recipe down. i do not have a proper measurement seriously, every time i cook, i taste to my own liking.  Pineapple Jame recipes all similar the same.

However, here i attached a homemade-pineapple-jam.html from another blogger "wendyinkk" side for your conveniences. You may cook your own version add some other spices in or less, it won't go wrong.

Here i share my process of making my Pineapple Jam.  As you can see, i am making a big quantity of pineapple jam for some give away Pineapple Tarts.  CNY is a month ahead, so lets get ourself ready for some tarts baking soon :)









Happy Cooking!!

Saturday, November 26, 2016

Butter Cookies

17.01.2014 - bake again for the 3rd time, this time the batter result like the 1st time i make, very firm and good, easy to shape and not wet. i bake at 170c 30mins. all came out beautifully just like the 1st batch. 

Note that, if butter does not beat well enough or the butter + eggs not beat light and completely fluffy enough, batter will be too soft to handle. 




BUTTER COOKIES 
i make this on the 
16.01.2015 2x = 3 square containers, each 200g cookies
17.10.2015 1x

INGREDIENTS:
125g butter ( i used blueband/palma margerine )
70g confectioner sugar
half an egg
160g super fine flour ( i used cake flour ) 
40g potato starch ( replace with corn flour )
Pinch of salt

In a bowl, beat butter until completely light and lemony, the best way is scrub and beat scrub and beat, add in sugar beat again until completely combined and double in volumn.  Add in egg slowly, continue beat until light and lemony. 

Shifted in super fine flour and starch mix well until all combine.   ( I used self raising flour. Even plain or cake flour , also ok. And I do not have potato starch & replaced it with 2 tablespoonful of corn flour. Texture super nice:).  

When it is ready, spoon mixture into a traditional pipping tube.  Press down handle to form the cookie shape straight on the baking tray line with grease paper.  Repeat until all done and drop a cut cherry on top of each cookies. 

Bake at 170c for 15-30mins. recipe baking time 30mins but watch out.  Depending on the shape and size, I baked mine at 14mins. 

Removed from oven and let it cool on wire rack.  








 



Thursday, November 24, 2016

Kueh Momo Sarawak II

27.12.2014 - Make a double amount of kueh momo sarawak specially for my sister. Yummy.  Here is the recipe link kueh-momo-sarawak and sharing here some pics of kueh momo in the making :) Enjoy








Beautiful, the moment you pop in your mouth, it just crumble and melts away....yummy!  When i was staying in Brunei, i used to order or buy during every Hari Raya/Lebaran.  i never thought of making it myself but since i moved to Indonesia. No way no how i could get them, so the only way is to make myself.  Because of this, i think its really encourange myself to learn so much not only to make this cookies but has been encouraged me to bake alot of stuff that i couldn't think that i can do it myself.    


 My precious is enjoying the sugar... :)

 So yummy!!! Melt in your mouth :) 

Happy Baking

Wednesday, November 23, 2016

Light Chedder Cheesecake III

25.12.2014 - Batam, my 3rd light chedder cheesecake turn out same texture as 2nd baked i did.  light and airy cottony cheesecake.

But i experiment and changed my baking temperature again. this time preheat oven 200c, with 1/2 cup waterbath inside, bake at lower rack, no refilled water until dry finished.   Total baking time 60mins, first bake 180c-190c for about 32mins and reduce to 170c until finished.

As you can see, my cake look nicely brown, smooth top.   after 10mins a little wrinkles side.  After 30mins cooling, the cake not as tall as the 2nd time i made, so much wrinkle at the side shrink with parchment paper lining.

But overall this cake still airy cottony and delicious with lots of shredded cheddar cheese topping.



INGREDIENTS
*makes a 8x8 square pan

6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour ( i used all purpose flour on my 1st bake, 2nd bake i used cake flour )

Method
1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well. ( i beat egg yolks with half sugar till lemony color double volumn, mix in melted cheese mixture and 2 times shift the cheese batter to get rid of lumps )

3. Sift in the cake flour into the egg yolk mixture and make sure no lumps. ( the batter become very thick, shift have to be slow )

4. Preheat the oven 200c with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) of the baking pan

5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.

6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.

8. Pour the batter into the prepared pan and smooth out the surface.  8.5" x 8.5"

9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean.  ( first bake 180c-190c for about 32mins and reduce to 170c until finished. ) 

10. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.






Yummy Yummy Cheesy Crazy :) hhahaaa......

Happy Baking 

Tang Yuen Chinese Sweet Dessert, 22.12.2014

22.12.2014 - Yummy Tang Yuan.  Even thought i don't really love much sweet stuff with syrup, but can't resist these little colorful balls, they simply looking too cute to eat. Make just little bit to celebrate our yearly Winter solstice aka “dong zhi” (冬至), which usually falls on the 21st or 22nd of December.



Ingredients:
1 cup glutinous rice flour (250g)
1/2 cup water, add gradually ( i added more then 1/2 cup of water until smooth )
1/2 tbsp super fine sugar
food colouring: 1 drop pandan paste, 1 drop strawberry paste, 1 red+1 yellow food colouring to make orange

Sweet soup:
80g ginger, thinly sliced
1 litre water
80g gula Melaka chunk (use 50g Taiwanese Winter Melon Tea cubes, you can add more if you like the soup to taste sweeter)
2 pandan leaves, ties in knot

Method:
1. In a bowl, add the glutinous rice flour and sugar. Gradually add in the water. Knead the mixture into a smooth dough. The dough should feel wet and smooth with hands.


2. Divide the dough into four, one plain, one with pandan paste, one with strawberry paste and one with orange food colouring. Set aside.


3. In a small soup pot, boil the water, ginger, pandan leaves and drop in the winter melon tea cube. When the water is boiling, discard the pandan leaves and set aside.

4. Prepare a bowl of drinking water (room temperature), and boil another pot with water. Divide the flour dough into smaller balls, roll it in your palms to make it round. Drop the balls into the boiling water in step 4. When the glutinous rice balls floated on the water, it means it is cooked, keep it in the boiling water for another 1/2 min. Scoop the glutinous rice balls out from the boiling water and place it in the bowl of drinking water. Let it be there until serving.

5. Serving: Scoop out the Tang Yuan (glutinous rice balls) and place it into the ginger winter melon soup you prepared in step 3.


Pancakes Morning

Another yummy quick morning breakfast!! This pancake recipe never fail me, its easy and quick to prepare. Anyone can make this at home. Its healthier and cooking with love taste better than eating outside.  Here is the recipe pancakes-quick-breakfast


Soft and yummy beautiful pancakes! 

Girrafe Nutella Chocolate Swiss Roll

To chocolate swiss roll cake lovers, this is a must try, full of chocolaty goodness!


Ingredients
Egg Yolk Batter:-
3 egg yolks
15g sugar
60ml water
40ml corn oil/vegetable oil
72g plain flour
½ tsp vanilla essence
8g cocoa powder

Pattern Batter:
1 egg white ( egg whites beat together with 3 egg whites but scoop 20g of egg white meringue to add here for pattern )
2 tsp sugar
1 tsp plain flour
2 tbsp of egg yolk batter

Egg White Batter:
3 egg whites
50 g sugar
¼ tsp cream of tartar

Cream - Nutella Chocolate spread

Method:

1. Take a grease-proof paper and trace out the giraffe pattern.

2. Prepare a pan and place the paper with the pattern.

3. Preheat the oven to approximately 180c.

4. Take the egg yolks, sugar, oil, milk and vanilla essence and mix until combined.

5. Put in the flour until everything is smooth and well combined.

6. Remove 2 tbsp. of the batter and mix in 1 tbsp. top flour for the pattern batter. To the remaining batter add cocoa powder and set aside.

7. Beat the egg white with 2 tsp sugar till stiff peak, add and mix with the pattern batter till combined.

8. Trace the pattern on the pan and pipe the plain batter, after that bake for 1 minute and take outside the oven ( i preheat oven 180c bake during preheat ). The meringue should be prepared meanwhile and beat till stiff peak. In a few batches gently fold the egg yolk batter; afterwards in the pan you should pour the cocoa batter, smooth the surface.

9. Put the pan ( i used flat pan 11"x8.5") into the oven for 15 minutes ( i bake at 25mins ). To know if it is done, gently press finger on the top of the cake, and if it springs back, it’s done, and an inserted toothpick should come out clean.



10. Immediately remove the cake from the pan and let it cool.

11. After cooling, remove the paper and let it cool completely.

12. Put any kind of filling you like, and roll up. After that you should leave it in the fridge for at least ½ an hour.

Happy Baking


Yummy! 

Yellow Noodle Soup

25.11.2014 -  Batam.  This bowl of yellow noodle doesnt seem so attractive, but i simply love the simplicity of this dish.  Its just yellow noodle soup that so good to eat on a rainy day.

Everytime i prepare this dish, I simply add any meat i have like fish fillet, prawns, squid, fish cake or fish ball, sausage, chicken or beef fillets.  For vegetables, any kind of vegetables will do but i find Sayur Manis / Daun Katuk / Mani cai or Cengkok Manis...( so many names... :) is the best vegetable suits this kind of noodle soup, i believe because of the sweetness from the leafs that make the soup tastier and more if added some anchovies to the soup will be a bonus. Yummy.


( Apologize for not having an exact measurement for this recipe, you may need to adjust to your own amount and taste )

Ingredients 
A bowl of handful yellow noodle ( boiled and cooked ) 
Few fish balls 
2 chicken sausages 
sweet leaf [mani cai] ( optional - beansprout, lettuce, chinese long cabbage etc )
2 tbsp dried anchovies - washed
1 tsp chopped garlic
600 ml water or 3 rice bowls

( for additional ingredients, you are free to add any kinds of meat or additional dry ingredients - dry seaweed, egg  that you love to be in your noodle soup )
  
For Onion Oil and Sautee Onion
1 cup of Cooking Oil 
1 whole Onion 

Seasoning
1tbsp oyster sauce
1tbsp light soya sauce
Dash of sesame oil
Salt and Sugar to taste
Dash of Pepper
Chicken granules to taste
METHOD

Step 1
1st we need to make onion oil and caramelize onion.   Heat oil in a large frypan over low heat. Add cooking oil and whole cut onions cook very slowly until onion is soft and little caramelized, stirring occasionally to prevent them from  burning. Dish up and set aside. 

Step 2
Heat wok, add in water and all seasoning at once and dried anchovies and meat, let it boil in high heat then lower down to medium fire and add onion oil and sauteed onion and mani cai vegetable.  Season to taste and add yellow noodle until boiled and off fire. 

Step 3
At this point, you may { break in an egg and lightly stir to mix ) and dish up served on a soup bowl, top with more generous amount of sauteed onion and onion oil or crispy seaweed and serve immediately.

Happy Cooking. 



Tuesday, November 22, 2016

Semur Betawi / Stew Beef Betawi - Indonesia Lebaran Dish



Bahan-bahan:
½ kg daging sapi bagian lamusir, potong-potong kotak
2 batang sereh, geprek
2 ruas lengkuas, geprek
2 lembar daun salam
5 cengkeh
3 cm kayu manis
50 ml kecap manis
Garam dan gula secukupnya
Air panas secukupnya

Bumbu yang dihaluskan:
10 bawang merah
5 bawang putih
1 cm jahe
½ sdt lada
½ biji pala

Bumbu kering, disangrai, dan dihaluskan:
½ sdm beras, cuci bersih
½ sdm ketumbar
¼ sdt jintan

Petunjuk
• Lumuri daging dengan kecap dan bumbu halus.
• Remas daging berbumbu sampai lemas dan bumbu tercampur rata. Sisihkan 1 jam.
• Masak daging dengan cara diungkap sampai setengah matang, atau air daging habis
• Tambahkan air panas secukupnya, masak lagi sampai daging empuk.
• Masukkan bumbu kering, masak sampai kuah mengental.
• Angkat, hidangkan dengan ketupat dan sambel godog.

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