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Minggu, 05 September 2010

Tropical Asian Fruit Salad

1 big Papaya, cut with melon baller
1 kg Sweet Pineapple, cut chunks
500 gram Fresh Peach, cut chunks
1 big Green Melon, cut with melon baller
3 Green Kiwi, cut chunks
300 gram Strawberries, cut half
Spice Syrup:
500 ml Orange Juice
200 ml Pineapple Juice
250 ml Water
50 gram Honey
50 gram Sugar
3 Star Anise
30 gram Cinnamon Stick
5 Cloves
4 Kaffir Lime Leaves/Daun Jeruk Limau
4 Lime Zest, grated
6 Green Cardamom Seeds, cut to release its flavours
Methode:
Simmer with low fire all the syrup ingredients. And better to keep it a few hours before use.
Strain well and pour into a cut fruits and let at least 15 minutes to soak and put in the fridge before served.
Serve in a nice bowl with little sauce and add a scoop of Vanilla/Mango/Orange/Pineapple Ice Cream/Sherbet to accompany this dessert. Garnish with Mint Leaves.

Kenus Mebase Cumi Pedas ala Bali



6oo gram Small Squid/Cumi Kecil, clean the ink and put back the head into the body and seal with tooth pick, marinate with enough salt, lime juice and white pepper
2 Bay Leaves/Daun Salam
2 Lemon Grass/Serai, bruise them
30 gram Assam Juice/Kaffir Lime Juice/Air Asam/Jeruk Limau
3 Big Red Chilli/Cabe Merah Besar, cut lengthwise
60 gr Whole Small Red Chillies/Cabe Rawit Merah Utuh
Enough Fish/Chicken Stock as sauce
Salt
Little sugar
Chicken Powder/Kaldu Ayam Bubuk
50 gram Fresh Indonesian Basil Leaves/DaunKemangi, tear
20 gram Fried Shallot/Bawang Merah Goreng
Base be pasih/Bumbu Halus (Grind into a paste):
50 gram Curly Red Chillies/Cabai Merah Keriting
80 gram Red Shallots/Bawang Merah
40 gram Garlic/Bawang Putih
30 gram Ginger/Jahe
40 gram Candlenuts/Kemiri
30 gram Turmeric/Kunyit
10 gram Toasted  Dried Shrimp/Terasi Bakar
40 gram Tomato/Tomat
Methode:
Saute the grind ingredients with bay leaves, lemongrass  and assam juice. Stir until fragrant and add in the squids, stock, small chillies as level as the squids not too much water. Cook until the squids is cook well and the  sauce is reduce.
Lastly add in the red chilli, stir a while. And put in the serving plate.
Sprinkle with basil leaves and fried shallots before serving.

Seafood Tomato Risotto



Butter and Olive Oil, for saute
1 tbsp Garlic Puree/Bawang Putih Halus
1 tbsp Onion Puree/Bawang Bombay Halus
2 tbsp Tomato Paste/Tomat Pasta Kaleng
3 Red Tomato/Tomat Merah Segar, peeled, seeded and chopped
10 gr Parsley/Peterseli, chopped
10 gr Fresh Basil Leaves/Daun Basil Segar, chopped
100 ml White Wine
Fish Stock as needed
Salt
Black Pepper
400 gr Risotto Arborio Rice
300 gr Prawns/Udang, clean
200 gr Snapper/Dory/Salmon Fish Fillet/Ikan Kakap atau favourite anda, cut chunks
200 gr Mussels/Kerang Hijau, clean well (with the shell)
For top garnish:
1 Grated Lemon Skin
Thinly slice Basil Leaves
Parmesan Cheese
Olive Oil 
Methode:
Saute the garlic and onion with butter & olive oil. Add in tomato paste, chopped tomato, parsley, basil, white wine, rice and enough fish stock to cover the rice first not  too much, u have to adding it slowly cause we don’t  too much liquid or it will become mushy like porridge. Cook this patiently about 20 minutes with keep on stirring.
U have to had a good feeling for making this dish and don’t be too long just al dente like u cook pasta. And not too much liquid adding just enough to bind the rice with little bit sauce.
After cook well, start adding your seafood item and foldin it slowly or u will break up the fish meat.
Just stir about 5 minutes and put into a serving plate.
Serve them with sprinkle with grated lemon skin, basil, parmesan and lastly drizzle with olive oil.

The Tips:
This dish also can be serve for children as well … don’t worry with the white wine cause it will evaporate and just turn into nice flavor for this dish. Or just omit it if u concerned.

Home Made Brandy Chicken Liver Pate



1 kg Chicken Liver/Hati Ayam Segar, trimmed well
200 ml Brandy
50 gr Butter/Mentega Dingin, melted
100 gr Onion/Bawang Bombay, chopped
50 gram Leek/Daun Bawang Besar (white part only), cut small
1 Bay Leaves/Daun Salam Import
1 tsp Thyme Dried/20 gram Fresh Thyme
½ tsp Black Pepper/Merica Hitam
½ tsp Nutmeg Powder/Pala Bubuk
100 gr Melted Butter/Mentega Dingin Cair
200 ml Fresh Cream/Cream Tawar Masak
2 tbsp  Fresh Lemon Juice/Air Jeruk Lemon atau Nipis
10 gram Salt/Garam
5 gram Chicken Powder/Kaldu Ayam Bubuk
To Cover the pate:
Melted Butter, as enough
Methode:
Soak the chicken liver into brandy overnight to release the smelly flavor of the liver inside the fridge.
And before cooking process strain the liver from the brandy. Set aside.
Reheat the butter and sauté the onion, leek, bay leaves, thyme, black pepper and nutmeg together 
Add in the liver and sauté them in the high heat flame, stir well just to browned but not over cooked. Take out the bay leave only.
Blend them into a food processor. Together with melted butter, cream, lemon juice, salt and chicken powder. Process it until  very smooth and strain the mixture until leave a very smooth consistency. Taste before finish.
Transfer them into a jar/ceramic and add as enough melted butter to cover the chicken liver pate. Fridge them before used.


The Tips:
Can be eaten with Crusty Bread or as canape’s base….::J
And the unused brandy can be cook for steak sauce. Don’t waste it…!!!

Kamis, 02 September 2010

Dory Fish, Leeks & Potatoes Gratin Ikan, Daun Bawang & Kentang Panggang ala Perancis



1 kg Dory Fish Fillet
500 gram Leek/Daun Bawang Besar, round slice
2 kg Big peeled Potatoes, cut round about ½ cm thick
100 gram Butter/Mentega Dingin, melted
Sauce:
600 ml Cooking Cream (bukan yang manis, cari yang tawar)
400 ml Fresh Milk/Susu Segar
2 Egg Yolk
½ tsp Fresh Nutmeg/Pala, grated
½ tsp Fresh Black Pepper
20 gram Garlic Puree
20 gram Salt
20 gram Chopped Parsley/Peterseli
50 gram Parmesan Cheese mix with Edamer Cheese grated
Methode:
Saute the leeks with butter just to sweat a little while not until soften. Set aside.
Grease the big gratin or casserole pan  with butter.
Arrange the potatoes, leeks then fish on the dish one at the time so it make layer nicely.
Pour in the stirred sauce and sprinkle the top with all the cheese.
Bake in 1800 C about 45 minutes or more…it depends with the size of the pan U use.
Serve while it’s hot.

The Tips:
For café or restaurant it’s prettier if U serve this with individual ramekin.

Burgundy Beef Stew



1 kg Topside Beef/Rump Steak Beef/Daging Sapi bagian paha, cut into chunks
30 gram Butter/Mentega Dingin
50 gram Olive Oil/Minyak Zaitun
50 gram Garlic Puree/Bawang Putih Halus
2 Onion/Bawang Bombay, cut chunks
100 gram Bacon (Pork/Beef)/Daging Asap (better with fats)
5 gram/1 tsp Mixed Dried Herbs/Italian Seasoning Herbs
20 gram Chopped Parsley/Peterseli
500 ml Red Wine
Water as needed, just to help soften the beef only
1 can Tomato Paste/seperti Del Monte
10 gram Salt/Garam
10 gram Sugar/Gula
20 gram Beef Powder/Kaldu Bubuk Sapi seperti Knorr
200 gram Whole Shallot, peeled only no cut (if available use mini white onion)/Bawang Merah
200 gram Carrot/Wortel, cut chunks
200 gram Champignon Mushrooms/Button Mushrooms/Jamur Kancing Putih, cut into halve
To Serve:
Garlic Bread
Parmesan Cheese
Chopped Parsley
Methode:
Saute garlic, onion, bacon, herbs and parsley until fragrant. Add in the beef, stir a while and pour the wine, enough water just to cover the beef only, tomato paste, salt, sugar and beef powder. Stir and leave it simmer until tender.
After that add in the shallots and carrot.
Lastly add in the mushrooms, stir about 2 minutes and ready to serve.
Put in the shallow plate and can be served with garlic bread on the side, and sprinkle with parmesan  cheese and parsley.

Bolu Kukus Sakura Palmsuiker Steamed Brown Sugar Sponge Cake



8 Eggs/Telur
50 gram Emulsifier/Pengembang Kue seperti Quick/SP
200 gram Palm Sugar/Brown Sugar/Gula Palem
½ tsp Salt
1 tsp Vanilla Extract
1 tsp Cinnamon Powder
300 gr Cake Flour/Terigu seperti Segitiga
100 gr Glutinous Rice Flour/Tepung Ketan
30 gr Milk Powder/Susu Bubuk
5 gr Baking Powder
100 gr Butter/Margarine, melted
To Serve:
Grated Coconut, no skin
Little Salt
3 Pandan Leaves
Methode:
Beat together the eggs, emulsifier, palm sugar, salt, vanilla, cinnamon until pale.
Sift the dry ingredient together then fold in slowly into the batter, lastly add in the butter.
Fold well and pour into a small rubber or plastic mould flower shape that already brush with margarine.
Steam about 10 minutes. Or until rise up nicely and cooked.
For beginner, better if U can cook using a transparent glass steamer, so U can see whether the cake is already risen.
Now is ready to unmold and serve together with grated coconut that already steamed with little salt & pandan leaves to fragrant, but put the pandan into the water not together with the coconut or it will turn greenish.

I remember somebody asking for this recipe but I forgot who U are he he he ... so this is for U ... it's easy, hope U can make it at home .. ::))

Low Fat Orange Yoghurt Cake



200 gram unsalted low fat butter/Mentega Dingin Rendah Lemak
100 gram Sugar Castor/Gula Pasir Halus
¼ tsp Salt/Garam
6 Egg Yolks/Kuning Telur
1 tsp Vanilla Extract or 1 Vanilla Pod, scrape/Batang Vanilla Segar ambil tengahnya dengan pisau
100 gram Plain Yoghurt
Meringue:
6 Egg White/Putih Telur
½ tsp Cream of tartar/1 tsp Lemon Juice
100 gram Sugar Castor
Other Ingredient:
300 gram Cake Flour/Terigu seperti Kunci
20 gram Custard Powder
20 gram Milk Powder/Susu Bubuk
10 gram Baking Soda
3 Oranges, grate the zest with cheese grater (reserve the juice for syrup)
Orange Syrup:
200 gram Sugar Castor/Gula Pasir
400 ml Water/Air
3 Orange Juice
30 gram Orange Concentrated Syrup
30 gram Grand Marnier Liquer
Garnish:
Fresh Orange Wedges/Mandarin Orange in can
Mascarpone Cheese
Orange Peel
Pistachio Nuts, chopped
Methode:
Whisk well the butter, sugar, salt & vanilla, add in the egg yolk and beat until pale.
Meanwhile, make a meringue with whisking the egg white, sugar and cream of tartar until foam stage. Then fold in slowly  with adding the yoghurt, flour, custard powder, baking soda & orange zest into the butter mixture and lastly the meringue, fold slowly with clock circle to prevent sink down.
Pour into 22 cm pan that already grease with butter and put below base below pan with baking paper.

After bake, let cool and cut into individual big pieces, pour the sauce on top of the cake, add dollop of mascarpone cheese, sprinkle with orange wedges, orange peel and pistachio. Ready to serve for dessert at ur dinner party.

Krengsengan Daging Petis, Kentang & Tomat (Madura Style Braised Beef)


500 gram Topside/Rump Beef/Daging Sapi bagian paha atau steak cut, slice but not too thin
4 pieces Kaffir Lime Leaves/Daun Jeruk Purut, tear  the leaf to enhance the flavor
30 gram Galangal/Lengkuas, just break it
10 Small Red Chillies/Cabe Rawit Merah Utuh
3 Big Potatoes/Kentang, shelled and cut big dice
2 Red Tomatoes/Tomat Merah Mengkal, cut big chunks
5 gram Salt/Garam
¼ tsp White Pepper/Merica Putih
1 tsp Chicken Powder/seperti Royco
3 tbsp Sweet Soya Sauce/Kecap Manis
About 200 ml Water/Air
Fried Shallots/Bawang Merah Goreng, to garnish
Vegetable Oil/Minyak Sayur  to saute
Grind into a fine paste (use blender):
40 gram Shallots/Bawang Merah
40 gram Garlic/Bawang Putih
40 gram Red Chillies/Cabe Merah Besar atau Keriting bila suka pedas
10 gram Turmeric/Kunyit
½ tsp Coriander Powder/Ketumbar Bubuk
1 tbsp Petis Udang/Indonesian Black Shrimp Paste
Methode:
Saute the grind paste together with lime leaves, galangal, salt, pepper & chicken powder until fragrant. Add in the beef and enough water just to cover the beef  to cook it tender only.
After tender, add in the potatoes and more water just to make it tender. Add in the small chillies.
Before take out from the stove, stir in the tomatoes just about a minute so it won’t   turn too soft.
Put in the serving plate and sprinkle with fried shallots.
Can be served together with plain steamed rice.

The Tips:
This recipe actually originally without the potatoes and tomatoes. I just  add in the vegetable so it not too fatty to eat and can be a complete meal in one dish.
If U cook with any other stir fried vegetable, U can aside the potatoes and tomatoes.
The taste is more authentic.

Frangipane Peach Tartlet


Tartlet Dough:
275 gram Butter/Mentega Dingin
100 gram Margarine (seperti Blue Band)
75 gram Sugar Powder/Gula Bubuk
1 Egg/Telur
½ tsp Vanilla Essence
1 tsp Rhum Essence
600 gram Soft Cake Flour/Terigu seperti Kunci
75 gram Maizena
20 gram Milk Powder/ Susu Bubuk
¼ tsp Baking Powder
Frangipane Filling (Almond):
250 gram Butter/Mentega Dingin
200 gram Sugar Castor/Gula Pasir butir halus
250 gram Almond Ground/Almond Bubuk
½ tsp Vanilla Essence
½ tsp Almond Extract
4 Eggs/Telur
80 gram Cake Flour/Terigu seperti Kunci
Peeled Fresh Peach/Canned Peach if not available fresh, as needed (about 500 gram)
Methode:
Tartlet Dough:
Beat well all the butter, margarine, sugar until soften add in the egg, vanilla, rhum, flour, maizena, milk powder and baking powder. Fold just well only and keep in the clean bowl and put in the fridge about ½ hour before usage.
Roll thinly using a baking paper and flour dust on below about 3 mm thick, just feel it with ur finger not to thin cause it will break easily while u transfer it into the tart pan.
Prepare ur tart pan with brush in the butter or just use Teflon tart pan so u no need to brush ur pan.
U can use for 24 cm tart pan or just individual small tart case if u like to for children party.
Transfer the tart dough into the grease pan and prick it with fork to prevent air when it goes to the oven bake.
Bake 1800 C for about 8 minutes first. Then take out and fill in with the frangipane filling. Spread evenly, arrange a shelled and pitted peach on top (can be cut like fan shape or just wedges)  and bake another time about 15 – 20 minutes or until golden brown.
Bring out and while still hot, brush with apricot glaze that already reheat with little water.
Let cold and can be garnish with rossete cream, red cherries/strawberries, shaving chocolate in the middle.
Frangipane Filling:
Beat butter with sugar, eggs, almond extract, vanilla and almond, flour. Mix well only and ready to use.

The Tips:
This recipe can be use for different kinds of fruits u like as topping, such plums, pears, pineapples, dates or just combine the fruits for making a Tropicana Fruit Tart…just simple and nice … J

Rabu, 01 September 2010

Indonesian Fish Head Curry (Gulai Kepala Ikan Special, my style)



Ingredients/Bahan:

2 (about 1 Kg) Red Snapper Fish Head (medium)/Kepala Ikan Kakap (Sedang) cut into half (ask ur fish monger to do this if u can't manage urself please)
150 gr ladies finger/okra, cut lengthwise
100 gr red tomatoes/tomat merah (not over ripe), cut quarter
50 gr big green chillies/cabai hijau besar atau keriting bila suka pedas, cut lengthwise
50 gr belimbing wuluh (small green star fruit, omit this if not available...no problem !!)
About 50 gr assam juice (in bottle), if dried assam, soak in water and strain, use the juice only without the pits (if not around in ur country just use lime juice instead, about 2 pieces)
250 gr coconut milk in pack add 750 ml water/ 400 ml fresh thick coconut milk (santan kental) + 600 ml fresh thin coconut milk (santan cair)

Grind into a fine paste (with mortar & pestle better if u have a strong hands...::)) but u can use blender, if u don't want exercise urself...!! :
80 gr red shallots/bawang merah
40 gr spring onion (the white part only)/daun bawang (yang putih saja...wangi)
40 gr garlic/bawang putih
30 gr galangal/lengkuas
30 gr lemongrass/serai
50 gr big red chillies, seeded/cabai merah besar (kalau ada cabai giling lebih bagus/use padang chilli paste better...!!)
30 gr candlenuts/kemiri
30 gr ginger/jahe

Other Ingredient:
30 ml vegetable oil/salad oil
1 tbsp ghee/minyak samin
1/2 tsp black pepper
1 tsp turmeric powder/kunyit bubuk (warna lebih cerah daripada segar)
1/4 tsp cumin powder/jintan
2 tsp coriander powder/ketumbar bubuk
1 tsp curry powder/bubuk kari padang (seperti Tjik Oneh)
2 bayleaves/daun salam
1 turmeric leaf/daun kunyit
1 tsp sugar
1 tsp salt
1 tsp chicken powder to change the msg, some eateries still use this to enhance the cooking flavours

Methode:
Reheat the oil with ghee and saute the grind ingredient & all other ingredients until fragrant but not over cooked or it will burnt the powder ingredient.
Add the thin coconut milk first or if u use packet just pour all with water in it.
Let simmer then add the fish head together with thick coconut, okra, assam juice & green chillies. Cook well the fish head.
Before it's done lastly add the tomatoes & belimbing wuluh, so it won't over cook, stir a minute only and ready to serve.


The tips: 
It's better to keep the curry a few hours before u eat so the ingredient will immerse into the fish flesh and the taste will be much flavourful. U no need to eat it very hot for this, coz use ur fingers with plain rice to feel the real taste of the fish head....yyuuummmmm....:::)))

Introduction


Since kids ... kitchen is always been my playground and my home, because of my house is also my mom's decorating school and a cake palace in surabaya around 1980's, before we open a Nila Chandra Cake Decorating School at Jalan Kayon No. 11, Surabaya, with her own brand Christine's Cake Decorating & School, but unfortunately she close down the business for some family reason and health too.... It's a very tough and demanding job really but God want it differently for our family future...::)) life is a mystery though ... we never can predict what we become in the future....

Along the ways, I grew up and still passionate about culinaire, I attend a culinary school in SHATEC (Singapore Hotel & Tourism Educational Centre) also working and moving in some hotels & restaurants in singapore, surabaya, jakarta, batam and a cruise ship...the toughest job I ever did and hopefully still strong to continue again...my friends and family said I'm crazy for ever wanting working in the ship but this is not a choice but a life that I have to fulfill...behind there I have a mission and only God knows what I'm aiming and live for ...... :::))

My passion for cooking, baking and creating is more than anything in the world ... I breathe, I walk, I work, I dream, I live ...all about culinaire ... what I think is always been a food, food business, food passion ....::)) maybe one day I have to be a Food Consultant than a Chef he he he ... ::))

But in this new blog of mine, I want to share some of my food passion, my recipes and anything I want to share about food .... I really love with what I'm doin now ... Thanks Jesus for giving me this true love .... ::))

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