Saturday, October 6, 2007


Blog will be closed for a while. Thanks for visiting my blog. I will be on vacation in Indonesia until the end November ‘ 07. I hope to be posting recipes and blog walking soon after I return.



B’day cake ukuran kecil buat temen, hiasan miniatur tas dan sepatu dengan marshmallow fondant, royal icing dan sedikit sugar paste.



Bahan :
1 bh crust siap pakai
1 lb frozen strawberries, iris-iris
1 container (@ 1, 65L) strawberry ice cream
1 ½ - 2 container (@ 226 gr) whipped cream

Cara Membuat :
Campur irisan frozen strawberries dengan ice cream, aduk rata, tuang dalam crust hingga ¾ dari tinggi crust. Ratakan dan simpan di lemari es hingga keras. Setelah keras tuangi atasnya dengan whipped cream dan hias bagian pinggirnya dengan whipped cream, taburi candy sprinkles atau sesuai selera. Sajikan.



· 250 g daging ikan tenggiri/kakap, haluskan
· 100 g tepung tapioka
· 100 cc santan dari 1/2 btr kelapa
· 1 putih telur
· 10 btg daun kucai, iris halus
· 1/2 sdt garam
· 1/2 sdt merica bubuk
· 1 sdt gula pasir
· daun pisang untuk bungkus

Cara membuat:
Campur daging ikan, tepung tapioka, garam,
gula, merica, gula dan santan jadi satu, aduk rata.
Tambahkan putih telur dan daun kucai, aduk rata.
Ambil 1-2 sdm adonan, gulung dengan
selembar daun pisang, semat ujung2nya,
panggang diatas bara api/ dalam oven
dengan api atas sampai matang.
Hidangkan dengan sambal kacang.

Sambal kacang:
Haluskan 50 gr kemiri sangrai,
25 gram kacang goreng, 2 buah
cabai merah, dan 5 buah cabai rawit,
campur dengan 100 cc air matang, garam,
gula pasir, dan cuka menurut selera

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Ingredient :

For the dough :
210 gr flour
2 tbsp cornmeal
120 ml lukewarm water
1 tbsp olive oil
1 tsp dry yeast
6 gr salt
1 tbsp honey
some flour for dusting

For the filling :
100 gr Shredded Mozzarella cheese
150 gr Ricotta cheese
200 gr Mixed ground beef with mushrooms
2 garlic cloves, sliced
160 ml olive oil
1 tbsp thyme, chopped
salt & pepper
some grated parmesan cheese, for garnish

Direction :

Make the dough
Add the water, yeast, flour, olive oil, salt and honey, into the bowl of your mixer. Lower the hook and let it knead slowly until it starts to cling to the hook and comes together as a ball of dough. This will take roughly, 3-4 minutes. Sprinkle it with a little flour and remove it from the bowl. To finish the dough knead it by hand, for 3-5 minutes, until it has a smooth and shiny consistency. Then place it into a lightly oiled bowl. Cover the dough with a clean tea towel and let it rise for 30-60 minutes.

Prepare the filling
Next, place the frying pan on high heat. Once the pan has warmed through add 2 tbsp of the olive oil. Now add the mixed ground beef with mushrooms and let them cook 2-3 minutes. Season them with salt and pepper, stirring and tossing occasionally. Add a little more oil, if needed and add the sliced garlic. Stir it in and let it cook for a minute or so more. Once cooked, remove it from heat and place onto a tray to cool.

Preheat the oven
Set your oven to 250°C (475ºF/ or the highest gas mark). If you have a pizza stone place it into the oven. If you are using a baking tray, place that in the oven, upside down.

Roll the dough
Before touching the risen dough, dust your hands with a little flour. Then uncover it and punch out the air, once or twice with one hand, to release the air. Dust a clean work surface with a little flour and place the ball of dough into it. Cut it into two pieces. Now roll each of these pieces into two balls. Place the tea towel over them and let them rest for 10-15 minutes more.

Shape the dough
When the rest time is up, remove one ball of dough and coat it with flour. Make sure the work surface is also sprinkled with flour. Now start to open up the ball using your fingers. Spread the dough outward from its middle in a circular shape until it has a diameter of about 15-20 cm, just as our chef in demonstrating. You can also use your rolling pin, dusted with flour in order to help this process. Give it a final flour and slowly stretch it by hand. Cover it immediately with a towel. Repeat exactly the same with the remaining ball.

Fill the calzones
Next, equally divide the cheeses into halves. Beginning with the mozzarella, place it one half of the dough, making sure there is a small space between the cheese and the edge of the dough. Repeat with the other half of the dough. Spoon the ricotta on top of the mozzarella, on both bases. Now, add the mushroom mix on top of the cheeses and sprinkle some thyme on top of the mushrooms. Season with salt and pepper.

Close the calzones
Brush the edges of the dough with a little water. Now take the edges and carefully fold it over the fillings.
Press the edges firmly to seal and then using a fork, facing backwards, press along the edge with the fork's tines, leaving an impression of parallel lines.

Remove the baking tray or pizza stone form the oven. Sprinkle some corn meal on top of the hot baking stone or tray. This prevents the pizzas from sticking and place both calzones onto the stone or tray. Do this process as fast as possible to lose minimum heat. The hotter the oven the better the pizza. Bake for roughly 10-12 minutes or until the crust is golden brown.

Remove and serve
Once baked, remove them from the oven. Brush generously with olive oil, to moisten and add a touch of flavour. Sprinkle with a little grated parmesan cheese and serve immediately! Enjoy!

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Ingredient :
1 pint fresh strawberries, hulled and sliced
1 cups sugar
3 half-pints fresh raspberries, divided
½ cup peach, sliced
2 tablespoons strawberry syrop
1 sachet strawberry jello
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Rum Whipped Cream, recipe follows
Combine the strawberries, sugar, jello and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and sliced of peach and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the strawberry syrop.
Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a small bowl or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and the fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
Rum Whipped Cream:
1 cup (1/2 pint) cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 tablespoon dark rum
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

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Bahan dan Cara Membuat pastrynya bisa menggunakan ½ resep “pizza dough” postingan September 15, 2007.

Sup Ayam .
Bahan :
300 gr dada ayam, iris kotak-kotak
1 daun salam
1 ½ cups chicken stock/ kaldu ayam
1 bh kentang, iris kecil-kecil
2 batang celery, iris-iris
2 wortel, iris-iris
1 onion, iris halus
2 bawang putih, haluskan
1 sdm tepung maizena
1 sdm parsley
garam & merica secukupnya

Cara Membuat :
Tumis onion, bawang putih hingga harum, masukkan ayam dan daun salam, aduk hingga ayam berubah warna. Tambahkan kaldu ayam dan tepung maizena yang sudah dilarutkan dengan sedikit air. Tambahkan sayuran lain, garam dan merica, cicip, setelah rasanya pas, langsung angkat.

Penyelesaian :
Ambil mangkok tahan panas, isi setengahnya dengan sup ayam, atasnya tutup dengan pastry/pizza dough. Panggang hingga pastry mengembang & kuning kecoklatan. Angkat,Sajikan.

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Bahan :
500 gr ayam, potong-potong
750 ml santan
20 bh cabe rawit utuh
2 bh tomat merah, iris kasar
10 bh belimbing sayur, potong kasar (karena nggak punya aku ganti dengan 4 bh tomat hijau)
4 lbr daun salam, potong kasar
8 iris tipis lengkuas

Bumbu halus :
1 sdt ketumbar
3 butir kemiri
5 bawang merah
3 siung bawang putih
½ sdm gula jawa/gula merah
garam secukupnya

Cara Membuat :
Masukkan bumbu halus ke dalam santan, aduk rata, sisihkan.
Ambil 2 lbr daun pisang, masukkan sepotong daun salam, 1 iris lengkuas, 2 iris tomat merah, 3 iris tomat hijau, 2-3 potong daging ayam, dan 2 bh cabe rawit. Tuangi dengan 2 sendok sayur santan, bungkus hingga rapi.
Kukus selama 30 minute. Angkat dan sajikan.



Bahan :
300 gr beras ketan
300 ml santan
garam secukupnya
daun pisang untuk membungkus
2 sdm minyak goreng

Bumbu Halus :
½ sdt ketumbar
3 butir bawang merah
3 siung bawang putih
2 bh kemiri
4 sdt gula
garam secukupnya

Bahan isi :
150 gram ayam cincang
1 lbr daun salam
3 cm lengkuas, memarkan
1 tangkai serai, memarkan
100 ml santan

Cara membuat :
Tumis bumbu halus, salam, serai, lengkuas sampai harum. Masukkan ayam cincang dan tuangkan santan.
Masak sampai kering dan matang.
Kukus ketan selama 15 minute. Rebus santan dan garam. Setelah mendidih, masukkan ketan. Buat aron.
Selagi masih panas. Tipiskan ketan lalu isi dengan ayam. Buat bulatan sambil dikepal-kepal beberapa kali diatas sehelai daun pisang. Bila sudah membentuk gumpalan yang bagus, bungkus dengan daun pisang dan kukus sampai matang. Bisa juga dengan cara setelah di aron, kukus ketan baru dibikin bulatan dan bungkus dengan daun pisang.

Untuk 12 porsi

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Ingredient :
4 ripe tomatoes, cut in the top or in half
¼ cup Italian dressing
½ cup Mozzarella Cheese
2 tbsp grated Parmesan Cheese
1 tbsp chopped fresh herbs (basil, chives and / or parsley)

Instructions :
Preheat grill to medium-high heat. Place tomatoes, cut sides up, in foil pan. Drizzle with dressing, sprinkle evenly with cheeses. Place pan on grate of grill, close lid.
Grill 10 to 12 min or until cheeses are melted and bottoms of tomatoes are browned.
Sprinkle with herbs just before serving.



Makanan khas Indonesia yang sangat disukai oleh suami dan temen-temen kantornya. Mereka selalu minta dibuatkan kalau ada party.
Bahan dan Cara Membuat lihat dipostingan Januari 16,2007 dengan tambahan 200 gr udang buang kulit & kepalanya. Untuk ukuran banyaknya cabe merah sesuai selera. Biasanya untuk cabe yang aku iris-iris, bijinya dibuang lebih dahulu, sedangkan yang untuk dihaluskan biji cabe masih dipakai.



Bahan dan Cara Membuat hampir sama dengan postingan March, 2007. “Sup Jagung”, hanya bedanya aku tambah jamur portabella diiris kecil-kecil.
Onion, daging ayam, jamur ditumis sebentar, matikan api, aduk dengan semua bahan sisa (ukuran air kaldu ayamnya aku kurangi, supaya agak kental), masukkan kedalam pinggan tahan panas/pirex, panggang hingga matang.
Sajikan dengan roti tawar crispy.
Cara membuat roti tawar crispy : Roti tawar diolesi butter, bawang putih, sedikit garam, dan dioven sebentar hingga crispy.

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