tag:blogger.com,1999:blog-5217737007860443602024-03-13T22:06:23.705-07:00Chef Priscilla HalimThe beauty of culinary and the art of cooking wisdom, is within yourself either you willing to try and fail for the best result...Welcome to my homey & fun kitchen art ... ::)) Enjoy guys... !!
For more photo and tutorial at http://latosca.multiply.com for complete culinary pictures and mostly is about cake art.Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-521773700786044360.post-8943265329451353112010-10-20T05:11:00.000-07:002013-02-07T10:18:58.179-08:00 Grilled Fish with Spicy Herbs and Indonesian Sweet Soya Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9n6Z6XjXvaJ4T_lPYcKjRyTUBrcgueLyf-VBg0r_HYzZNDvtU876hPwRyapzIrjm51-OUByg6NmbixyrLZd2oovHHuxw-IxszhbZtgmbFY4PDQnuKjPKZ1IwHcUKM2IAg-5o74G7m0w/s1600/lunapic_128757266159048_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9n6Z6XjXvaJ4T_lPYcKjRyTUBrcgueLyf-VBg0r_HYzZNDvtU876hPwRyapzIrjm51-OUByg6NmbixyrLZd2oovHHuxw-IxszhbZtgmbFY4PDQnuKjPKZ1IwHcUKM2IAg-5o74G7m0w/s320/lunapic_128757266159048_1.jpg" width="240" /></a></div>
<b>Bahan/Ingredients:</b><br />
<br />
1.5 kg Ikan Kuwe/Baronang/Kakap (Snapper/Spanish Mackerel or as ur favourite)<br />
<b>Di bumbui dahulu dengan/Marinate first with:</b><br />
Kecap Asin/Light Soya Sauce<br />
Air Jeruk Nipis/Lime Juice<br />
Kaldu Ayam Bubuk/Chicken Powder<br />
Garam/Salt<br />
Merica Putih/White Pepper<br />
Arak Cina/Chinese Wine/Angciu<br />
<b>Bumbu untuk ikan bakar (dioles sewaktu di bakar)/Sauce for basting the fish:</b><br />
(semua bumbu haluskan di blender lalu di tumis matang dengan margarine secukupnya/blender all ingredients & saute with margarine/butter)<br />
200 gr Bawang Putih/Garlic<br />
100 gr Bawang Merah/Shallots<br />
50 gr Jahe/Ginger<br />
50 gr Serai/Lemongrass<br />
30 gr Kunyit/Turmeric<br />
Kalau suka pedas bisa tambahkan 50 gr cabe rawit merah/if U like it spicy can add 50 gr of small chilli padi<br />
Garam/Salt<br />
Merica Putih/White Pepper<br />
Kaldu Ayam Bubuk/Chicken Powder<br />
Gula sedikit/Little Sugar<br />
<b>Saus Kecap Manis/Sweet Soya Sauce (untuk ikan bakar sebelum di angkat dari api/brush before cooked):</b><br />
About 200 ml Sweet Soya Sauce<br />
1/2 Jeruk Nipis/Lime Juice<br />
Kalau suka pedas, uleg cabai rawit/if u like spicy crush small chilli padi<br />
<b>To Serve,stir well (Sweet Soya Sauce): (Saus untuk di hidangkan)</b><br />
Kecap Manis secukupnya/Sweet Soya Sauce<br />
Jeruk Limau/Kaffir Lime Juice<br />
Bawang Merah iris/Shallots, slices<br />
Cabai Rawit, iris/Small Chilli Padi, slice<br />
<b>Methode:</b><br />
Panaskan arang sebelum membakar. Ikan dapat di potong jadi 2 dan diberi keratan supaya cepat matang.<br />
Oleskan sauce diatasnya lalu bakar hingga matang di kedua sisi. Bumbu dapat dioleskan berkali kali supaya hasilnya lebih enak dan bumbu meresap rata.<br />
Untuk terakhir sebelum di hidangkan dapat diberi olesan saus kecap manis. Oleskan di kedua sisi, bakar sebentar supaya tidak hangus dan hidangkan segera dengan lalapan, sambal terasi dan saus kecap manis.Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-88925251172936577672010-10-20T01:02:00.000-07:002010-10-20T01:02:53.095-07:00Salad Jelly Buah/Jelly Fruit Salad<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Kali ini resepnya pake bahasa indonesia dan inggris sebagai terjemahannya berhubung sesuai permintaan dari Papa Dio yah, tinggal di kalikan saja bila untuk pesta dengan orang 200 lebih ...::)) mungkin ini resep bisa untuk 10 orang.</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Untuk buah dan sayurannya dapat diganti bila tidak suka, hanya sausnya saya buat kurang lebih untuk 10 orang.</span><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Bahan/Ingredients:</span></strong><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">1 pak Jelly Instant yang dijual di pasaran dan buat sesuai petunjuk kemasan beli dan ditambahkan pewarna lagi sehingga warna lebih keluar waktu di campur dengan buah2an yang lainnya dan setelah dingin dipotong kotak agak besar / 1 pack Instant Jelly and make as a methode in the packing and cut square (big chunks)</span><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Sauce:</span></strong><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">About 200 gr Mayonaise (bisa cari mayonaise yang ada rasa kejunya untuk variasi)/Find Cheese Mayonaise for flavour</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">100 gr Susu Kental Manis Putih/Sweet Condensed Milk</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Sedikit Garam/A pinch of salt</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">1/2 sdt Merica Hitam Bubuk Kasar/Freshly Ground Black Pepper</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">100 gr Keju Cheddar parut kasar/Grated Cheddar Cheese</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp Oregano Bubuk/Dried Oregano</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">1 Bawang Bombay cincang halus/Onion, finelly chopped</span><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Bahan Lainnya/Other Ingredients:</span></strong><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">2 Kentang Besar, kukus, kupas & potong dadu besar/Big Potatoes, steam, peel and cut chunks</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">2 Apel Gala, cuci dan potong kotak dengan kulitnya/Gala Apple (or as U like), wash and cut chunks with the skin </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">2 Wortel Import, kupas, potong dadu, rebus & saring/Carrot, peel, cut chunks, boil & strain </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">200 gr Strawberry, belah 2/cut halved</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">2 Jeruk Sunkist, belah juringnya/Orange, cut the membrane lengthwise or if easier use canned Mandarin Orange</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">2 Buah Naga, kupas & potong dadu/Dragon Fruit, peel & cut square</span><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Methode:</span></strong><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Campur semua buah dan jelly yang sudah dibuat sebelumnya di mangkok besar lalu tuangkan semua bahan saus yang sudah diaduk rata dan campurkan semua di bahan buah dan jelly. Aduk rata.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Taruh di lemari es sebelum penyajian paling kurang 2 jam sebelum penyajian supaya dingin dan segar.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Sebelum di hidangkan dapat ditaburi dengan keju parut lagi supaya lebih enak.</span><br />
<span style="font-family: Arial; font-size: large;">Hias sesuai selera.</span>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-14171245041646042132010-10-19T09:23:00.000-07:002010-10-19T09:23:17.388-07:00Wonton Soup with Enoki Mushrooms (Soup Pangsit dengan Jamur Enoki)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQC7Rx1x41BMDAyT0OrLCFkbgR5sUhUZ_JgrzT9DIqB2NYU1A3kxoi8hv7PM-lpkb2HmiSMJsUz8XAg4Gk3HDR0PkwbLmJtyS7ArBcdRpKSEyNHOrerzVAzxSA89epZVzXwghczpX03Rg/s1600/lunapic_128750100728141_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQC7Rx1x41BMDAyT0OrLCFkbgR5sUhUZ_JgrzT9DIqB2NYU1A3kxoi8hv7PM-lpkb2HmiSMJsUz8XAg4Gk3HDR0PkwbLmJtyS7ArBcdRpKSEyNHOrerzVAzxSA89epZVzXwghczpX03Rg/s320/lunapic_128750100728141_1.jpg" width="320" /></a></div><strong>Ingredient/Bahan:</strong><br />
<strong><em>Wonton Meat:</em></strong><br />
300 gr Chicken Minced Meat/Daging Ayam Giling<br />
200 gr Prawn, minced/Udang, cincang<br />
30 gr chopped Spring Onion/Daun Bawang cincang<br />
10 gr Garlic puree/Bawang Putih Halus (diuleg aja..!)<br />
1 tsp Chicken Powder/Kaldu Ayam Bubuk<br />
Little White Pepper/Merica Putih Bubuk<br />
Little Chinese Wine/Angciu<br />
Little Sesame Seed Oil<br />
1 egg white<br />
little corn flour to bind the meat about 2 tbsp/kira kira 2 sdm maizena<br />
about 1 tsp sagoo flour/sedikit tepung sagu<br />
Prepare enough Wonton Skin/Kulit Pangsit about 30 pieces or more depend how big U scoop the meat into the skin..!!<br />
<strong>The Stock:</strong><br />
About 50 gr chopped Garlic/Bawang Putih cincang halus<br />
40 gr Ginger, just crush/Jahe, geprak<br />
50 gr Spring Onion, slice/Daun Bawang, iris serong<br />
200 gr Chicken Bones/Tulang Ayam<br />
200 gr Prawns/Udang<br />
About 4 litre of water/Air<br />
Little White Pepper/Merica Putih<br />
About 2 tbsps of Chicken Powder/Ikan Bilis Powder (Kaldu Ayam Bubuk/Anchovy Powder) <br />
About 2 tbsp Chinese Cooking Wine/Angciu/Arak Cina<br />
Little Light Soya Sauce/Kecap Asin Cair (because we dont want the colour to dark in the stock)<br />
Little Sesame Seed Oil/Minyak Wijen sedikit<br />
<strong>Other Ingredients:</strong><br />
300 gr Bok Choy/Chinese Greens/Sawi Daging, wash and cut<br />
2 packs Enoki Mushrooms, trim the end only & wash/Jamur Enoki, potong ujungnya saja dan cuci<br />
<strong>Methode:</strong><br />
First make the wonton with bind all of the ingredients together and set aside.<br />
If U dont know how to flip the wonton U can ask me more..::))<br />
Boil enough water and add little bit salt and oil just like making spaghetti water..!! then pour in the wonton and wait until cook about 2 minutes and take out, put in the bowl separately first before serving to prevent breaking of the skin. U can use a strainer to take out the wonton for easier way.<br />
<br />
<strong>For the stock:</strong><br />
Saute the ginger first then the garlic until golden brown with little oil, add in the spring onion then pour in the water, add the chicken bones and boil until release the chicken flavour with using medium fire.<br />
After cook well about 20 - 30 minutes, strain well so U got a clear chicken stock then start add in the chicken powder, white pepper, salt, soya sauce, angciu and sesame seed oil.<br />
Then reheat the bok choy first in the stock about 3 minutes and strain, put in the bowl together with the wonton first. And do it separately to with the enoki mushrooms just reheat 2 minutes only in the stock and strain to then put in the bowl.<br />
Lastly U pour the stock over the wonton, bok choy and enoki...Ready to serve hot..and enjoy...::))Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-52005744587385415902010-10-14T18:45:00.000-07:002010-10-14T19:20:54.294-07:00Prawn In Chilli & Paprika Sweet Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k52EYYMBcdYcpYhyphenhyphenWCPwOX4OBK_ONzUXzzlYtdKAI4Y3espFx19FuhhrERpxCuOaW51phsv0wJeaBtbNmBROaI2VR59NqYY2gBRka27cIOxJL7-zWkGng_lI6FSo1cQQF9B71TSw3e0/s1600/lunapic_128710145682199_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k52EYYMBcdYcpYhyphenhyphenWCPwOX4OBK_ONzUXzzlYtdKAI4Y3espFx19FuhhrERpxCuOaW51phsv0wJeaBtbNmBROaI2VR59NqYY2gBRka27cIOxJL7-zWkGng_lI6FSo1cQQF9B71TSw3e0/s320/lunapic_128710145682199_1.jpg" width="260" /></a></div><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ingredients:</span></strong><br />
<span style="font-family: Arial;">500 gr Prawns/Udang , wash</span><br />
<span style="font-family: Arial;">Oil to saute</span><br />
<span style="font-family: Arial;">40 gr Garlic/Bawang Putih, thinly slice</span><br />
<span style="font-family: Arial;">30 gr Spring Onion/Daun Bawang, slice</span><br />
<span style="font-family: Arial;">3 tbsp Chilli Paste/Cabe Merah Giling </span><br />
<span style="font-family: Arial;">1 tbsp Tomato Paste/Pasta Tomat</span><br />
<span style="font-family: Arial;">2 tbsp Tomato Ketchup/Saus Tomat</span><br />
<span style="font-family: Arial;">2 tbsp Chilli Oil/Minyak Cabai </span><br />
<span style="font-family: Arial;">2 tbsp Oyster Sauce</span><br />
<span style="font-family: Arial;">little water </span><br />
<span style="font-family: Arial;">little salt, sugar, pepper</span><br />
<span style="font-family: Arial;">1 tsp Sesame Seed Oil</span><br />
<span style="font-family: Arial;">2 tbsp Chinese Wine/Xiaoxing Angciu</span><br />
<span style="font-family: Arial;">Little bit dissolved Corn Flour</span><br />
<span style="font-family: Arial;">200 gr mix Red, Green & Yellow Paprika for colour, cut stripes</span><br />
<span style="font-family: Arial;"><strong>Methode:</strong></span><br />
<span style="font-family: Arial;">Saute garlic and spring onion until fragrant and add in chilli paste, prawns, little water so the sauce can be more later, stir until cooked then add in tomato paste, tomato ketchup, chilli oil, oyster sauce, little salt, sugar and pepper then thickened a bit with dissolved corn flour (not too thick please..!!)</span><br />
<span style="font-family: Arial;">When almost finnish add in all the paprika and chinese wine at last and use high flame if possible to catch the fire...can use cognac for more great flavour.</span><br />
<span style="font-family: Arial;">Serve while it's hot and can be garnish with coriander leaves or sping onion slices.</span><br />
<span style="font-family: Arial;">Do it fast with high flame if possible...::))</span>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-51209497991886571122010-10-14T05:35:00.000-07:002010-10-14T05:35:28.584-07:00Sweet Corn, Tofu & Chicken Ham Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzd8oBLVsRipQ1aM94xySBhqwKoyYQLLRh0T13JiS1bEFNaVJ3dUt27M7whVWtJMaXTuv_2t8MAO7BHu0eVKI6NzYg8wYNQyg_bf5nM0YxzYzYPJigmRCeaZYxXmdiO5_uZ2gKuMcBEg/s1600/lunapic_128705073078790_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzd8oBLVsRipQ1aM94xySBhqwKoyYQLLRh0T13JiS1bEFNaVJ3dUt27M7whVWtJMaXTuv_2t8MAO7BHu0eVKI6NzYg8wYNQyg_bf5nM0YxzYzYPJigmRCeaZYxXmdiO5_uZ2gKuMcBEg/s320/lunapic_128705073078790_1.jpg" width="320" /></a></div><br />
<br />
<span style="font-family: Verdana, sans-serif;">50 gr butter/mentega</span><br />
<span style="font-family: Verdana;">30 gr canola oil/minyak canola</span><br />
<span style="font-family: Verdana;">1 big onion/bawang bombay, chopped</span><br />
<span style="font-family: Verdana;">50 gr chinese spring onion/daun bawang kecil, slices</span><br />
<span style="font-family: Verdana;">300 gr chicken bones/tulang ayam</span><br />
<span style="font-family: Verdana;">about 4 liter water</span><br />
<br />
<span style="font-family: Verdana;">1 can creamy sweet corn (like Del Monte)</span><br />
<span style="font-family: Verdana;">150 gr shredded fresh sweet corn/jagung manis segar</span><br />
<span style="font-family: Verdana;">200 gr japanese tofu/tahu sutra jepang, cut cubes/square</span><br />
<span style="font-family: Verdana;">200 gr chicken ham/daging asap ayam, iris tipis </span><br />
<span style="font-family: Verdana;">200 gr half boiled cubed carrot (small size)/wortel dipotong kotak kecil, rebus sebentar & tiriskan</span><br />
<span style="font-family: Verdana;">Diluted mix maizena & sagoo flour to thickened the soup</span><br />
<span style="font-family: Verdana;">Salt</span><br />
<span style="font-family: Verdana;">White Pepper/merica</span><br />
<span style="font-family: Verdana;">Little bit sugar/gula sedikit</span><br />
<span style="font-family: Verdana;">Chicken Powder/kaldu ayam bubuk</span><br />
<span style="font-family: Verdana;">Maggie Seasoning Sauce</span><br />
<span style="font-family: Verdana;">2 eggs/telur, beaten well</span><br />
<br />
<span style="font-family: Verdana;"><strong>Methode:</strong></span><br />
<span style="font-family: Verdana;">Saute the onion and spring onion into butter and oil until fragrant, add in the water and chicken bones, use small fire and cooked until slowly boil to release the chicken flavours then strain well.</span><br />
<span style="font-family: Verdana;">Pour back into the soup pot and boil again then add in the canned sweet corn, fresh corn, all the seasonings and carrot, after cooked well, add in the chicken ham, then thickened with mixture of maizena and sagoo. Let it boil first with continue stirring.</span><br />
<span style="font-family: Verdana;">Then add in the beaten eggs with swirl it until form like a crab but dont stir too over or it will turn like porridge.</span><br />
<span style="font-family: Verdana;">Before finnish, add in the tofu and stir just to make it well only, U dont want break the tofu if it's over stirring.</span><br />
<span style="font-family: Verdana;">Serve while it's hot with chinese black vinegar and chopped small chillies with soya sauce if U like it hot.</span>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-30838094767877485542010-10-01T02:00:00.000-07:002010-10-01T08:50:54.506-07:00Ayam Masak Cabe Ijo (Chicken Cooked In Green Chilli Sauce, Menado Style)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorzmdeQD6oTlWNJA6Bxt3uUgR0IUWGfbBiVj3s3k18_k31gPFhk4-Qmi23r-eLkbwbmUyULYtQn_eH2w8jokYlpw2QW6f_g0jN2dE2ReWu4UeGH3BjrIto9_tU7oSb3VW_H70bEIxI78/s1600/lunapic_12859425464580_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorzmdeQD6oTlWNJA6Bxt3uUgR0IUWGfbBiVj3s3k18_k31gPFhk4-Qmi23r-eLkbwbmUyULYtQn_eH2w8jokYlpw2QW6f_g0jN2dE2ReWu4UeGH3BjrIto9_tU7oSb3VW_H70bEIxI78/s320/lunapic_12859425464580_10.jpg" width="320" /></a></div><span style="font-size: large;"><strong>Ingredients:</strong></span><br />
<br />
2 Local Free Range Chicken/Ayam Kampung, cut into small pieces<br />
40 gram Galangal./Lengkuas, crushed<br />
40 gram Lemon Grass/Serai, crushed<br />
30 gram Kaffir Lime Leaves/Daun Jeruk Purut, tear to release it's fragrant<br />
40 gram Ginger/Jahe, crushed<br />
40 gram Spring Onion/Daun Bawang, slices<br />
2 Red Tomatoes, cut wedges/10 Cherries Tomatoes, cut half<br />
30 gram Basil Leaves/Kemangi, tear the leaves<br />
2 Turmeric Leaves/Daun Kunyit<br />
Salt<br />
Chicken Powder to taste<br />
<strong>Pound Coarsely the ingredients:</strong><br />
80 gram Shallots/Bawang Merah<br />
30 gram Garlic/Bawang Putih<br />
40 gram Small Green Chillies<br />
50 gram Big Green Chillies<br />
<strong>Methode:</strong><br />
Saute the pounded ingredients together with galangal. lemon grass, lime leaves, ginger and turmeric leaves until fragrant well. Then add in the chicken and little water. Add in the salt and chicken powder to taste.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Cook until the chicken really tender and cooked well then lastly add in the spring onions, red tomatoes and basil leaves, stir well and serve hot with plain steamed rice.Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-58435636260577005202010-09-05T09:20:00.000-07:002010-10-01T06:37:30.792-07:00Tropical Asian Fruit Salad<span class="Apple-style-span" style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;"><b>1 big Papaya, cut with melon baller </b></span><br />
<div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">1 kg Sweet Pineapple, cut chunks</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">500 gram Fresh Peach, cut chunks</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">1 big Green Melon, cut with melon baller</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">3 Green Kiwi, cut chunks</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">300 gram Strawberries, cut half</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: purple;">Spice Syrup:</span></span></b><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">500 ml Orange Juice</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">200 ml Pineapple Juice</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">250 ml Water</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">50 gram Honey</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">50 gram Sugar</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">3 Star Anise</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">30 gram Cinnamon Stick</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">5 Cloves</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">4 Kaffir Lime Leaves/Daun Jeruk Limau</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">4 Lime Zest, grated</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">6 Green Cardamom Seeds, cut to release its flavours</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><b><span class="Apple-style-span" style="color: purple;">Methode:</span></b><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">Simmer with low fire all the syrup ingredients. And better to keep it a few hours before use.</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">Strain well and pour into a cut fruits and let at least 15 minutes to soak and put in the fridge before served.</div><div class="MsoNormal" style="margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">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.</div>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-85114261925388100442010-09-05T09:16:00.000-07:002010-09-05T09:16:26.502-07:00Kenus Mebase Cumi Pedas ala Bali<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: center;"><span class="Apple-style-span" style="font-family: 'Book Antiqua'; font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px; line-height: 27px;"><b><br />
</b></span></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">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</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Bay Leaves/Daun Salam</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Lemon Grass/Serai, bruise them</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">30 gram Assam Juice/Kaffir Lime Juice/Air Asam/Jeruk Limau</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 Big Red Chilli/Cabe Merah Besar, cut lengthwise</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">60 gr Whole Small Red Chillies/Cabe Rawit Merah Utuh</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enough Fish/Chicken Stock as sauce</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Little sugar</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chicken Powder/Kaldu Ayam Bubuk</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50 gram Fresh Indonesian Basil Leaves/DaunKemangi, tear</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">20 gram Fried Shallot/Bawang Merah Goreng</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><b><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Base be pasih/Bumbu Halus (Grind into a paste):<o:p></o:p></span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50 gram Curly Red Chillies/Cabai Merah Keriting</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">80 gram Red Shallots/Bawang Merah</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">40 gram Garlic/Bawang Putih</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">30 gram Ginger/Jahe</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">40 gram Candlenuts/Kemiri</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">30 gram Turmeric/Kunyit</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 gram Toasted Dried Shrimp/Terasi Bakar</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">40 gram Tomato/Tomat</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><b><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Methode:<o:p></o:p></span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Saute the grind ingredients with bay leaves, lemongrass and </span></span><st1:country-region w:st="on"><st1:place w:st="on"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">assam</span></span></st1:place></st1:country-region><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 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. </span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lastly add in the red chilli, stir a while. And put in the serving plate.</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sprinkle with basil leaves and fried shallots before serving.</span></span></div>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-41786914666402770382010-09-05T09:15:00.000-07:002013-10-23T21:54:50.026-07:00Seafood Tomato Risotto<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: center;">
<span class="Apple-style-span" style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px; line-height: 27px;"><b><br />
</b></span></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Butter and Olive Oil, for saute</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp Garlic Puree/Bawang Putih Halus</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp Onion Puree/Bawang </span></span><st1:city w:st="on"><st1:place w:st="on"><span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bombay</span></span></st1:place></st1:city><span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Halus</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp Tomato Paste/Tomat Pasta Kaleng</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 Red Tomato/Tomat Merah Segar, peeled, seeded and chopped</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 gr Parsley/Peterseli, chopped</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 gr Fresh Basil Leaves/Daun Basil Segar, chopped</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100 ml White Wine</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fish Stock as needed</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black Pepper</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">400 gr Risotto Arborio Rice</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300 gr Prawns/Udang, clean</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200 gr Snapper/Dory/Salmon Fish Fillet/Ikan Kakap atau favourite anda, cut chunks</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200 gr Mussels/Kerang Hijau, clean well (with the shell)</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For top garnish:</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Grated Lemon Skin</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thinly slice Basil Leaves</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Parmesan Cheese</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Olive Oil </span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<b><span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Methode:<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">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.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">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.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After cook well, start adding your seafood item and foldin it slowly or u will break up the fish meat.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Just stir about 5 minutes and put into a serving plate.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve them with sprinkle with grated lemon skin, basil, parmesan and lastly drizzle with olive oil.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<b><span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Tips:<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">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.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;">
<br /></div>
Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-80927958597776497792010-09-05T09:13:00.000-07:002010-09-05T09:13:13.069-07:00Home Made Brandy Chicken Liver Pate<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: center;"><span class="Apple-style-span" style="font-family: 'Book Antiqua'; font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px; line-height: 27px;"><b><br />
</b></span></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 kg Chicken Liver/Hati Ayam Segar, trimmed well</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200 ml Brandy</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50 gr Butter/Mentega Dingin, melted</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100 gr Onion/Bawang Bombay, chopped</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50 gram Leek/Daun Bawang Besar (white part only), cut small</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Bay Leaves/Daun Salam Import</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp Thyme Dried/20 gram Fresh Thyme</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ tsp Black Pepper/Merica Hitam</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ tsp Nutmeg Powder/Pala Bubuk</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100 gr Melted Butter/Mentega Dingin Cair</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200 ml Fresh Cream/Cream Tawar Masak</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp Fresh Lemon Juice/Air Jeruk Lemon atau Nipis</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 gram Salt/Garam</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 gram Chicken Powder/Kaldu Ayam Bubuk</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><b><span style="font-size: 12.0pt; line-height: 115%;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To Cover the pate:<o:p></o:p></span></span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Melted Butter, as enough</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><b><span style="font-size: 12.0pt; line-height: 115%;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Methode:<o:p></o:p></span></span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Soak the chicken liver into brandy overnight to release the smelly flavor of the liver inside the fridge.</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And before cooking process strain the liver from the brandy. Set aside.</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Reheat the butter and sauté the onion, leek, bay leaves, thyme, black pepper and nutmeg together </span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">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.</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">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. </span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Transfer them into a jar/ceramic and add as enough melted butter to cover the chicken liver pate. Fridge them before used.</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><b><span style="font-size: 12.0pt; line-height: 115%;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Tips:<o:p></o:p></span></span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Can be eaten with Crusty Bread or as canape’s base….::</span></span><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">J</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And the unused brandy can be cook for steak sauce. Don’t waste it…!!!</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt;"><br />
</div>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-71067207969014672742010-09-02T10:02:00.001-07:002010-09-02T10:02:32.510-07:00Dory Fish, Leeks & Potatoes Gratin Ikan, Daun Bawang & Kentang Panggang ala Perancis<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: center;"><span class="Apple-style-span" style="font-family: 'Book Antiqua'; font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px; line-height: 27px;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">1 kg Dory Fish Fillet</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">500 gram Leek/Daun Bawang Besar, round slice</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">2 kg Big peeled Potatoes, cut round about ½ cm thick</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">100 gram Butter/Mentega Dingin, melted</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><span style="font-size: 14.0pt; line-height: 115%;">Sauce:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">600 ml Cooking Cream (bukan yang manis, cari yang tawar)</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">400 ml Fresh Milk/Susu Segar</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">2 Egg Yolk</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">½ tsp Fresh Nutmeg/Pala, grated</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">½ tsp Fresh Black Pepper</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">20 gram Garlic Puree</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">20 gram Salt</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">20 gram Chopped Parsley/Peterseli</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">50 gram Parmesan Cheese mix with Edamer Cheese grated</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Methode:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">Saute the leeks with butter just to sweat a little while not until soften. Set aside.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">Grease the big gratin or casserole pan <span style="mso-spacerun: yes;"> </span>with butter.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">Arrange the potatoes, leeks then fish on the dish one at the time so it make layer nicely.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">Pour in the stirred sauce and sprinkle the top with all the cheese.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">Bake in 180<sup>0 </sup>C about 45 minutes or more…it depends with the size of the pan U use.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">Serve while it’s hot.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 115%;">The Tips:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 285.0pt; text-align: justify;">For café or restaurant it’s prettier if U serve this with individual ramekin.</div><div class="MsoNormal" style="tab-stops: 285.0pt;"><br />
</div>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-81509367705201801412010-09-02T08:00:00.000-07:002010-09-02T08:00:23.853-07:00Burgundy Beef Stew<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: 'Book Antiqua'; font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px; line-height: 27px;"><b><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">1 kg Topside Beef/Rump Steak Beef/Daging Sapi bagian paha, cut into chunks</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">30 gram Butter/Mentega Dingin</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">50 gram Olive Oil/Minyak Zaitun</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">50 gram Garlic Puree/Bawang Putih Halus</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">2 Onion/Bawang Bombay, cut chunks </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">100 gram Bacon (Pork/Beef)/Daging Asap (better with fats)</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">5 gram/1 tsp Mixed Dried Herbs/Italian Seasoning Herbs</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">20 gram Chopped Parsley/Peterseli</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">500 ml Red Wine</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Water as needed, just to help soften the beef only</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">1 can Tomato Paste/seperti Del Monte</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">10 gram Salt/Garam</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">10 gram Sugar/Gula</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">20 gram Beef Powder/Kaldu Bubuk Sapi seperti Knorr</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">200 gram Whole Shallot, peeled only no cut (if available use mini white onion)/Bawang Merah</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">200 gram Carrot/Wortel, cut chunks</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">200 gram Champignon Mushrooms/Button Mushrooms/Jamur Kancing Putih, cut into halve</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">To Serve:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Garlic Bread</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Parmesan Cheese</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Chopped Parsley</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Methode:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">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.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">After that add in the shallots and carrot. </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Lastly add in the mushrooms, stir about 2 minutes and ready to serve.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Put in the shallow plate and can be served with garlic bread on the side, and sprinkle with parmesan<span style="mso-spacerun: yes;"> </span>cheese and parsley.</div>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-8328542802041652372010-09-02T07:48:00.000-07:002010-10-01T08:56:40.275-07:00Bolu Kukus Sakura Palmsuiker Steamed Brown Sugar Sponge Cake<div class="separator" style="clear: both; text-align: center;"></div><div align="center" class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYNATfRoCil44KOE6-XJK6bZSEKFkuhpJah8SSloQZ6UxS9RE-NOxefCYlfn8tJg1h-G3ArmszYCijoZXuH56JKTepQckDzEguFIcniFCk_ocndE2BAmaesGzliI-wEJPZK0oUySySSQ/s1600/lunapic_12859425464580_12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYNATfRoCil44KOE6-XJK6bZSEKFkuhpJah8SSloQZ6UxS9RE-NOxefCYlfn8tJg1h-G3ArmszYCijoZXuH56JKTepQckDzEguFIcniFCk_ocndE2BAmaesGzliI-wEJPZK0oUySySSQ/s320/lunapic_12859425464580_12.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: "Book Antiqua"; font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px; line-height: 27px;"><b><br />
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</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">8 Eggs/Telur</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">50 gram Emulsifier/Pengembang Kue seperti Quick/SP</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">200 gram Palm Sugar/Brown Sugar/Gula Palem</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">½ tsp Salt</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">1 tsp Vanilla Extract</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">1 tsp Cinnamon Powder</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">300 gr Cake Flour/Terigu seperti Segitiga</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">100 gr Glutinous Rice Flour/Tepung Ketan</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">30 gr Milk Powder/Susu Bubuk</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">5 gr Baking Powder</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">100 gr Butter/Margarine, melted </div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">To Serve:</span></b><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Grated Coconut, no skin</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Little Salt</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">3 Pandan Leaves</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">Methode:</span></b><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Beat together the eggs, emulsifier, palm sugar, salt, vanilla, cinnamon until pale. </div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Sift the dry ingredient together then fold in slowly into the batter, lastly add in the butter.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Fold well and pour into a small rubber or plastic mould flower shape that already brush with margarine.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Steam about 10 minutes. Or until rise up nicely and cooked.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">For beginner, better if U can cook using a transparent glass steamer, so U can see whether the cake is already risen.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">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.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">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 .. ::))</div>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-80728637947015996972010-09-02T07:40:00.000-07:002010-09-02T07:40:09.088-07:00Low Fat Orange Yoghurt Cake<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: 'Book Antiqua'; font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px; line-height: 27px;"><b><br />
</b></span></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">200 gram unsalted low fat butter/Mentega Dingin Rendah Lemak</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">100 gram Sugar Castor/Gula Pasir Halus</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">¼ tsp Salt/Garam</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">6 Egg Yolks/Kuning Telur </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">1 tsp Vanilla Extract or 1 Vanilla Pod, scrape/Batang Vanilla Segar ambil tengahnya dengan pisau</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">100 gram Plain Yoghurt</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Meringue:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">6 Egg White/Putih Telur</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">½ tsp Cream of tartar/1 tsp Lemon Juice</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">100 gram Sugar Castor</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Other Ingredient:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">300 gram Cake Flour/Terigu seperti Kunci</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">20 gram Custard Powder</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">20 gram Milk Powder/Susu Bubuk</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">10 gram Baking Soda</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">3 <st1:city w:st="on"><st1:place w:st="on">Oranges</st1:place></st1:city>, grate the zest with cheese grater (reserve the juice for syrup)</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Orange Syrup:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">200 gram Sugar Castor/Gula Pasir</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">400 ml Water/Air</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">3 <st1:place w:st="on">Orange</st1:place> Juice</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">30 gram Orange Concentrated Syrup</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">30 gram Grand Marnier Liquer</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Garnish:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Fresh Orange Wedges/Mandarin Orange in can </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Mascarpone Cheese</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Orange Peel </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Pistachio Nuts, chopped</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Methode:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Whisk well the butter, sugar, salt & vanilla, add in the egg yolk and beat until pale. </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Meanwhile, make a meringue with whisking the egg white, sugar and cream of tartar until foam stage. Then fold in slowly<span style="mso-spacerun: yes;"> </span>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.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">Pour into 22 cm pan that already grease with butter and put below base below pan with baking paper.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">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 <st1:city w:st="on"><st1:place w:st="on">ur</st1:place></st1:city> dinner party.</div>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-28749111713615051862010-09-02T06:55:00.000-07:002010-10-01T10:30:49.561-07:00Krengsengan Daging Petis, Kentang & Tomat (Madura Style Braised Beef)<div align="center" class="MsoNormal" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJQVIQ5_rsWJWi3DcTMKeXnTEfk5JjROIX6wvO7ngZx6K5_XKyGEnaGLmt7QNz6GWzmW8M2TbGMWBuB4FZU3wNYTywd_5hXcX6dM-xiManGirV7Y1PqiXdTuNa_pszYu2BxgLkCbgasY/s1600/lunapic_12859425464580_14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJQVIQ5_rsWJWi3DcTMKeXnTEfk5JjROIX6wvO7ngZx6K5_XKyGEnaGLmt7QNz6GWzmW8M2TbGMWBuB4FZU3wNYTywd_5hXcX6dM-xiManGirV7Y1PqiXdTuNa_pszYu2BxgLkCbgasY/s320/lunapic_12859425464580_14.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: "Book Antiqua"; font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px; line-height: 27px;"><b><br />
</b></span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">500 gram Topside/Rump Beef/Daging Sapi bagian paha atau steak cut, slice but not too thin</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">4 pieces Kaffir Lime Leaves/Daun Jeruk Purut, tear the leaf to enhance the flavor</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">30 gram Galangal/Lengkuas, just break it</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">10 Small Red Chillies/Cabe Rawit Merah Utuh</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">3 Big Potatoes/Kentang, shelled and cut big dice</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">2 Red Tomatoes/Tomat Merah Mengkal, cut big chunks</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">5 gram Salt/Garam</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">¼ tsp White Pepper/Merica Putih</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">1 tsp Chicken Powder/seperti Royco</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">3 tbsp Sweet Soya Sauce/Kecap Manis</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">About 200 ml Water/Air</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Fried Shallots/Bawang Merah Goreng, to garnish</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Vegetable Oil/Minyak Sayur to saute</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">Grind into a fine paste (use blender): </span></b><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">40 gram Shallots/Bawang Merah</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">40 gram Garlic/Bawang Putih</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">40 gram Red Chillies/Cabe Merah Besar atau Keriting bila suka pedas</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">10 gram Turmeric/Kunyit</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">½ tsp Coriander Powder/Ketumbar Bubuk</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">1 tbsp Petis Udang/Indonesian Black Shrimp Paste</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">Methode:</span></b><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">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.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">After tender, add in the potatoes and more water just to make it tender. Add in the small chillies.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Before take out from the stove, stir in the tomatoes just about a minute so it won’t turn too soft.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Put in the serving plate and sprinkle with fried shallots.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">Can be served together with plain steamed rice.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 115%;">The Tips:</span></b><br />
</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">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.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">If U cook with any other stir fried vegetable, U can aside the potatoes and tomatoes.</div><div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">The taste is more authentic.</div>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-33589991836958550572010-09-02T06:04:00.000-07:002013-02-07T10:22:06.590-08:00Frangipane Peach Tartlet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLmG9AkOYkcA5CzfFwG20CAQOinTQAgSQRRnvXyhVe0yoPu425ChT1O7DWGVRs3vlcq4PzdkBPlSdHeY8MJqu5wwnYquiShq5yp-42xO-yreRayqM-JEtos0LQzp7zXsjlOUP1qQouB8/s1600/Pineapple+Flan+Pie,+Apple+Pie,+Peach+Baked+Flan+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLmG9AkOYkcA5CzfFwG20CAQOinTQAgSQRRnvXyhVe0yoPu425ChT1O7DWGVRs3vlcq4PzdkBPlSdHeY8MJqu5wwnYquiShq5yp-42xO-yreRayqM-JEtos0LQzp7zXsjlOUP1qQouB8/s320/Pineapple+Flan+Pie,+Apple+Pie,+Peach+Baked+Flan+Pie.JPG" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-fareast-font-family: Batang;">Tartlet Dough:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">275 gram Butter/Mentega Dingin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">100 gram Margarine (seperti Blue Band)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">75 gram Sugar Powder/Gula Bubuk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">1 Egg/Telur<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">½ tsp Vanilla Essence<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">1 tsp Rhum Essence<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">600 gram Soft Cake Flour/Terigu seperti Kunci<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">75 gram Maizena<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">20 gram Milk Powder/ Susu Bubuk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">¼ tsp Baking Powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Frangipane Filling (Almond):<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">250 gram Butter/Mentega Dingin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">200 gram Sugar Castor/Gula Pasir butir halus<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">250 gram Almond Ground/Almond Bubuk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">½ tsp Vanilla Essence<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">½ tsp Almond Extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">4 Eggs/Telur<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">80 gram Cake Flour/Terigu seperti Kunci<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">Peeled Fresh Peach/Canned Peach if not available fresh, as needed (about 500 gram)<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><o:p></o:p></i></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Methode:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Tartlet Dough:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">Prepare <st1:city w:st="on">ur</st1:city> tart pan with brush in the butter or just use Teflon tart pan so u no need to brush <st1:city w:st="on"><st1:place w:st="on">ur</st1:place></st1:city> pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">U can use for 24 cm tart pan or just individual small tart case if u like to for children party.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">Transfer the tart dough into the grease pan and prick it with fork to prevent air when it goes to the oven bake.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">Bake 180<sup>0 </sup>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)<span style="mso-spacerun: yes;"> </span>and bake another time about 15 – 20 minutes or until golden brown.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">Bring out and while still hot, brush with apricot glaze that already reheat with little water.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">Let cold and can be garnish with rossete cream, red cherries/strawberries, shaving chocolate in the middle.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Frangipane Filling: <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-size: 12.0pt; line-height: 115%;">Beat butter with sugar, eggs, almond extract, vanilla and almond, flour. Mix well only and ready to use.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 115%;">The Tips:<o:p></o:p></span></b></div>
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<span style="font-size: 12.0pt; line-height: 115%;">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 … </span><span style="font-family: Wingdings; font-size: 12.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-43499061776888668782010-09-01T18:00:00.000-07:002013-02-07T10:21:49.333-08:00Indonesian Fish Head Curry (Gulai Kepala Ikan Special, my style)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjii4BhwM4h1LuzqMAn96FVz4_m67hapvpLcJel8V2Kz8Ju7CC0JJe5cONVm7zVlQsVPBB-KJcbeXvpUKHgAfrjunWs-maNpu2P-3J5kgWnTnVGfCDz_l2sSAiZE1cWdya_xDjCB70wHVw/s1600/lunapic_128710145682199_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjii4BhwM4h1LuzqMAn96FVz4_m67hapvpLcJel8V2Kz8Ju7CC0JJe5cONVm7zVlQsVPBB-KJcbeXvpUKHgAfrjunWs-maNpu2P-3J5kgWnTnVGfCDz_l2sSAiZE1cWdya_xDjCB70wHVw/s320/lunapic_128710145682199_7.jpg" width="320" /></a></div>
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<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients/Bahan:</span></i></b><br />
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">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)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">150 gr ladies finger/okra, cut lengthwise</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">100 gr red tomatoes/tomat merah (not over ripe), cut quarter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">50 gr big green chillies/cabai hijau besar atau keriting bila suka pedas, cut lengthwise</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">50 gr belimbing wuluh (small green star fruit, omit this if not available...no problem !!)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">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)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">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)</span><br />
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<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">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...!! :</span></i></b><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">80 gr red shallots/bawang merah</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">40 gr spring onion (the white part only)/daun bawang (yang putih saja...wangi)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">40 gr garlic/bawang putih</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">30 gr galangal/lengkuas</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">30 gr lemongrass/serai</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">50 gr big red chillies, seeded/cabai merah besar (kalau ada cabai giling lebih bagus/use padang chilli paste better...!!)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">30 gr candlenuts/kemiri</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">30 gr ginger/jahe</span><br />
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<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Other Ingredient:</span></i></b><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">30 ml vegetable oil/salad oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 tbsp ghee/minyak samin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 tsp turmeric powder/kunyit bubuk (warna lebih cerah daripada segar)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp cumin powder/jintan</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 tsp coriander powder/ketumbar bubuk</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 tsp curry powder/bubuk kari padang (seperti Tjik Oneh)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 bayleaves/daun salam</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 turmeric leaf/daun kunyit</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 tsp sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 tsp chicken powder to change the msg, some eateries still use this to enhance the cooking flavours</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>Methode:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Add the thin coconut milk first or if u use packet just pour all with water in it.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Let simmer then add the fish head together with thick coconut, okra, assam juice & green chillies. Cook well the fish head.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Before it's done lastly add the tomatoes & belimbing wuluh, so it won't over cook, stir a minute only and ready to serve.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><b>The tips:</b> </span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">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....:::)))</span>Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.comtag:blogger.com,1999:blog-521773700786044360.post-23697046280061632752010-09-01T02:42:00.000-07:002013-02-07T10:20:08.621-08:00Introduction<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqmBace96hktlXzP4a16-4i8icCFi2voPQkLMiQ6wDzJswXbHBy22uXczgZGkYKOz0LmUUEbEW-1otrFiKjTPqSNpYZRpKjvDXELPmXa7vwJmX1Fnyq_va7cZT3i2LWX1Shv4Jk-_QqI/s1600/Wedding+Expo,+Mahkota+Restaurant,+Surabaya.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511889886701234338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqmBace96hktlXzP4a16-4i8icCFi2voPQkLMiQ6wDzJswXbHBy22uXczgZGkYKOz0LmUUEbEW-1otrFiKjTPqSNpYZRpKjvDXELPmXa7vwJmX1Fnyq_va7cZT3i2LWX1Shv4Jk-_QqI/s200/Wedding+Expo,+Mahkota+Restaurant,+Surabaya.JPG" style="cursor: hand; cursor: pointer; float: left; height: 200px; margin: 0 10px 10px 0; width: 134px;" /></a><br />
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....<br />
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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 ...... :::))</div>
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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 ... ::))</div>
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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 .... ::))</div>
Chef Priscilla Halimhttp://www.blogger.com/profile/07645773789727932872noreply@blogger.com