Tropical Asian Fruit Salad

1 big Papaya, cut with melon baller

1 kg Sweet Pineapple, cut chunks

500 gram Fresh Peach, cut chunks

1 big Green Melon, cut with melon baller

3 Green Kiwi, cut chunks

300 gram Strawberries, cut half

Spice Syrup:

500 ml Orange Juice

200 ml Pineapple Juice

250 ml Water

50 gram Honey

50 gram Sugar

3 Star Anise

30 gram Cinnamon Stick

5 Cloves

4 Kaffir Lime Leaves/Daun Jeruk Limau

4 Lime Zest, grated

6 Green Cardamom Seeds, cut to release its flavours

Methode:

Simmer with low fire all the syrup ingredients. And better to keep it a few hours before use.

Strain well and pour into a cut fruits and let at least 15 minutes to soak and put in the fridge before served.

Serve in a nice bowl with little sauce and add a scoop of Vanilla/Mango/Orange/Pineapple Ice Cream/Sherbet to accompany this dessert. Garnish with Mint Leaves.

Kenus Mebase Cumi Pedas ala Bali

6oo gram Small Squid/Cumi Kecil, clean the ink and put back the head into the body and seal with tooth pick, marinate with enough salt, lime juice and white pepper

2 Bay Leaves/Daun Salam

2 Lemon Grass/Serai, bruise them

30 gram Assam Juice/Kaffir Lime Juice/Air Asam/Jeruk Limau

3 Big Red Chilli/Cabe Merah Besar, cut lengthwise

60 gr Whole Small Red Chillies/Cabe Rawit Merah Utuh

Enough Fish/Chicken Stock as sauce

Salt

Little sugar

Chicken Powder/Kaldu Ayam Bubuk

50 gram Fresh Indonesian Basil Leaves/DaunKemangi, tear

20 gram Fried Shallot/Bawang Merah Goreng

Base be pasih/Bumbu Halus (Grind into a paste):

50 gram Curly Red Chillies/Cabai Merah Keriting

80 gram Red Shallots/Bawang Merah

40 gram Garlic/Bawang Putih

30 gram Ginger/Jahe

40 gram Candlenuts/Kemiri

30 gram Turmeric/Kunyit

10 gram Toasted  Dried Shrimp/Terasi Bakar

40 gram Tomato/Tomat

Methode:

Saute the grind ingredients with bay leaves, lemongrass  and assam juice. Stir until fragrant and add in the squids, stock, small chillies as level as the squids not too much water. Cook until the squids is cook well and the  sauce is reduce.

Lastly add in the red chilli, stir a while. And put in the serving plate.

Sprinkle with basil leaves and fried shallots before serving.

Seafood Tomato Risotto

Butter and Olive Oil, for saute

1 tbsp Garlic Puree/Bawang Putih Halus

1 tbsp Onion Puree/Bawang Bombay Halus

2 tbsp Tomato Paste/Tomat Pasta Kaleng

3 Red Tomato/Tomat Merah Segar, peeled, seeded and chopped

10 gr Parsley/Peterseli, chopped

10 gr Fresh Basil Leaves/Daun Basil Segar, chopped

100 ml White Wine

Fish Stock as needed

Salt

Black Pepper

400 gr Risotto Arborio Rice

300 gr Prawns/Udang, clean

200 gr Snapper/Dory/Salmon Fish Fillet/Ikan Kakap atau favourite anda, cut chunks

200 gr Mussels/Kerang Hijau, clean well (with the shell)

For top garnish:

1 Grated Lemon Skin

Thinly slice Basil Leaves

Parmesan Cheese

Olive Oil 

Methode:

Saute the garlic and onion with butter & olive oil. Add in tomato paste, chopped tomato, parsley, basil, white wine, rice and enough fish stock to cover the rice first not  too much, u have to adding it slowly cause we don’t  too much liquid or it will become mushy like porridge. Cook this patiently about 20 minutes with keep on stirring.

U have to had a good feeling for making this dish and don’t be too long just al dente like u cook pasta. And not too much liquid adding just enough to bind the rice with little bit sauce.

After cook well, start adding your seafood item and foldin it slowly or u will break up the fish meat.

Just stir about 5 minutes and put into a serving plate.

Serve them with sprinkle with grated lemon skin, basil, parmesan and lastly drizzle with olive oil.

The Tips:

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

Home Made Brandy Chicken Liver Pate

1 kg Chicken Liver/Hati Ayam Segar, trimmed well

200 ml Brandy

50 gr Butter/Mentega Dingin, melted

100 gr Onion/Bawang Bombay, chopped

50 gram Leek/Daun Bawang Besar (white part only), cut small

1 Bay Leaves/Daun Salam Import

1 tsp Thyme Dried/20 gram Fresh Thyme

½ tsp Black Pepper/Merica Hitam

½ tsp Nutmeg Powder/Pala Bubuk

100 gr Melted Butter/Mentega Dingin Cair

200 ml Fresh Cream/Cream Tawar Masak

2 tbsp  Fresh Lemon Juice/Air Jeruk Lemon atau Nipis

10 gram Salt/Garam

5 gram Chicken Powder/Kaldu Ayam Bubuk

To Cover the pate:

Melted Butter, as enough

Methode:

Soak the chicken liver into brandy overnight to release the smelly flavor of the liver inside the fridge.

And before cooking process strain the liver from the brandy. Set aside.

Reheat the butter and sauté the onion, leek, bay leaves, thyme, black pepper and nutmeg together 

Add in the liver and sauté them in the high heat flame, stir well just to browned but not over cooked. Take out the bay leave only.

Blend them into a food processor. Together with melted butter, cream, lemon juice, salt and chicken powder. Process it until  very smooth and strain the mixture until leave a very smooth consistency. Taste before finish.

Transfer them into a jar/ceramic and add as enough melted butter to cover the chicken liver pate. Fridge them before used.

The Tips:

Can be eaten with Crusty Bread or as canape’s base….::J

And the unused brandy can be cook for steak sauce. Don’t waste it…!!!

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

1 kg Dory Fish Fillet

500 gram Leek/Daun Bawang Besar, round slice

2 kg Big peeled Potatoes, cut round about ½ cm thick

100 gram Butter/Mentega Dingin, melted

Sauce:

600 ml Cooking Cream (bukan yang manis, cari yang tawar)

400 ml Fresh Milk/Susu Segar

2 Egg Yolk

½ tsp Fresh Nutmeg/Pala, grated

½ tsp Fresh Black Pepper

20 gram Garlic Puree

20 gram Salt

20 gram Chopped Parsley/Peterseli

50 gram Parmesan Cheese mix with Edamer Cheese grated

Methode:

Saute the leeks with butter just to sweat a little while not until soften. Set aside.

Grease the big gratin or casserole pan  with butter.

Arrange the potatoes, leeks then fish on the dish one at the time so it make layer nicely.

Pour in the stirred sauce and sprinkle the top with all the cheese.

Bake in 180⁰ C about 45 minutes or more…it depends with the size of the pan U use.

Serve while it’s hot.

The Tips:

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

Burgundy Beef Stew

1 kg Topside Beef/Rump Steak Beef/Daging Sapi bagian paha, cut into chunks

30 gram Butter/Mentega Dingin

50 gram Olive Oil/Minyak Zaitun

50 gram Garlic Puree/Bawang Putih Halus

2 Onion/Bawang Bombay, cut chunks

100 gram Bacon (Pork/Beef)/Daging Asap (better with fats)

5 gram/1 tsp Mixed Dried Herbs/Italian Seasoning Herbs

20 gram Chopped Parsley/Peterseli

500 ml Red Wine

Water as needed, just to help soften the beef only

1 can Tomato Paste/seperti Del Monte

10 gram Salt/Garam

10 gram Sugar/Gula

20 gram Beef Powder/Kaldu Bubuk Sapi seperti Knorr

200 gram Whole Shallot, peeled only no cut (if available use mini white onion)/Bawang Merah

200 gram Carrot/Wortel, cut chunks

200 gram Champignon Mushrooms/Button Mushrooms/Jamur Kancing Putih, cut into halve

To Serve:

Garlic Bread

Parmesan Cheese

Chopped Parsley

Methode:

Saute garlic, onion, bacon, herbs and parsley until fragrant. Add in the beef, stir a while and pour the wine, enough water just to cover the beef only, tomato paste, salt, sugar and beef powder. Stir and leave it simmer until tender.

After that add in the shallots and carrot.

Lastly add in the mushrooms, stir about 2 minutes and ready to serve.

Put in the shallow plate and can be served with garlic bread on the side, and sprinkle with parmesan  cheese and parsley.

Bolu Kukus Sakura Palmsuiker Steamed Brown Sugar Sponge Cake

8 Eggs/Telur

50 gram Emulsifier/Pengembang Kue seperti Quick/SP

200 gram Palm Sugar/Brown Sugar/Gula Palem

½ tsp Salt

1 tsp Vanilla Extract

1 tsp Cinnamon Powder

300 gr Cake Flour/Terigu seperti Segitiga

100 gr Glutinous Rice Flour/Tepung Ketan

30 gr Milk Powder/Susu Bubuk

5 gr Baking Powder

100 gr Butter/Margarine, melted

To Serve:

Grated Coconut, no skin

Little Salt

3 Pandan Leaves

Methode:

Beat together the eggs, emulsifier, palm sugar, salt, vanilla, cinnamon until pale.

Sift the dry ingredient together then fold in slowly into the batter, lastly add in the butter.

Fold well and pour into a small rubber or plastic mould flower shape that already brush with margarine.

Steam about 10 minutes. Or until rise up nicely and cooked.

For beginner, better if U can cook using a transparent glass steamer, so U can see whether the cake is already risen.

Now is ready to unmold and serve together with grated coconut that already steamed with little salt & pandan leaves to fragrant, but put the pandan into the water not together with the coconut or it will turn greenish.

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