Indonesian Medan Chicken Curry/ Kari Ayam Bihun Medan / 印尼细面条鸡肉咖喱

Indonesian Medan Chicken Curry/ Kari Ayam Bihun Medan / 印尼细面条鸡肉咖喱.
Indonesian Medan Chicken Curry was one of my childhood comfort food. I grow up eating this, not everyday, but sometimes. We never made this at home, usually when we go to ‘pancoran’ or china town in Jakarta, this was one of the food that my parents would buy, together with lok mie and pempek. Brings lots of childhood memories. The one that I usually have, the chicken is chopped into smaller pieces and they serve it with chicken/ duck blood jelly too. I can’t find the blood jelly here, so I skipped it 😀
Edit: I found the duck blood jelly in Boxhill central, will use it next time.
The soup or gravy if you would like to call is thick and creamy, I love to have it a lot with rice vermicelli together like a soup. Serve this with a sprinkle of fried shallot and chopped chilli for extra spiciness, and tada… so delicious. When I made this, my husband finished 2 large bowl, and my boys love it too. I only used 1 chili, which wasn’t that spicy. But if you like more heat, can add more 3-4 birdeye chili for the heat!

Medan Chicken Curry with Vermicelli:

Recipe (made 1 large wok of chicken curry) serves 6:
1 large chicken, chopped into smaller pieces
2 large potatoes, chopped dice
500 ml coconut milk
1 Liter water
3-4 lime leaves
3-4 bay leaves
1 stalk lemon grass, crushed at the white part
1 (around 5 cm) cinnamon stick
pinch of cloves (8-10 nails)

Blended ingredients:
10 cloves garlic
15 cloves shallot or 2 large Australian shallot
1 large red chilli, for extra heat at 3-4 birdeye chili
8 cm turmeric or subsituted with 2 tbsp turmeric powder
5 candlenuts roasted
pinch of cummin
1/2 tsp corriander seed
2 tbsp salt
1 tbsp sugar
1/2 tbsp white pepper

*Cooking time may vary, please check if the chicken and potatoes are cooked 🙂
Happy Cooking!!


Kari ayam bihun medan, makanan ini salah satu makanan favoritku waktu tinggal di Jakarta. Biasanya mama papa ku suka beli ini kalau kita ke Pancoran, sama juga pesan lok mi dan pempek. Biasanya makan pakai bihun, kalau mau makan pakai nasi juga boleh, enak juga. Kuahnya gurih, kental (tapi ga sekental saus), jadi aku suka makan pakai banyak kuah-nya, jadi kayak sup gitu.
Kalau yang jualan di Pancoran, ayam-nya dipotong lebih kecil, terus juga ada tambahan jelly/ lengkong darah ayam. Tapi aku ga pakai, karena pas mau masak ini, ga ketemu beli dimana.
Masakan ini ternyata gampang bikinnya, asal takaran bumbu-bumbu nya pas, rasanya jadi pas. Menurutku, resep ini hampir sama rasanya seperti yang aku ingat waktu makan dari yang di pancoran. Rasanya mantap enak, suami ku sampai nambah. Aku bikin ini ga terlalu pedas, cabe merah yang ku pakai, untuk menambah background rasa dan warna, karena anak-anak masih kecil ga bisa makan cabe. Kalau mau lebih pedas, bisa ditambah 3-4 cabe rawit, diblender sama bumbu halus lainnya.
Dicoba ya, dijamin jadi favorit keluarga!! 😀

Kari Ayam Bihun Medan:

Resep (untuk 1 kuali besar) penyajian 6 sajian:
1 ekor ayam potong menjadi bagian kecil
2 kentang potong dadu
500 ml santan kental
1 Liter air
3-4 daun jeruk
3-4 daun salam
1 batang sereh, geprek bagian putih
1 batang kayu manis (5 cm ukuran)
sejumput cengkeh (8-10 batang)

Bumbu halus:
10 siung bawang putih
15 siung bawang merah atau 2 siung ukuran Australia
1 cabe merah besar, kalau mau lebih pedas tambahkan 3-4 cabe rawit
8 cm kunyit
5 kemiri bakar
sejumput jinten
1/2 sdt biji ketumbar
2 sdm garam
1 sdm gula
1/2 sdm lada putih

 

 

Sweet Chicken Satay Recipe (Nut Free)/ Resep Sate Ayam Manis Tanpa Kacang/ 印度尼西亚鸡肉串

Sweet chicken satay recipe without any peanut sauce! Yaiy, this is a sweet soy sauce or kecap manis base chicken satay recipe. I love satay with peanut sauce, but my youngest seemed to be allergic with peanut, so I need to make something without peanut. And, after I made with this recipe, we loved it! I made this satay for my son’s first birthday party too, and everyone loves it! Serve with yellow turmeric rice, some cucumber carrot shallot pickle, and prawn crackers, with extra soysauce drizzle, BOOM! Nyummy!
I love the smells of corriander seeds when the satay hit the grill, I don’t have to set up the traditional grill with charcoal, just with grilled pan. But it will taste better with charcoal 🙂 For the healthier version, you could put in the oven, but I doubt it will taste as great as on the direct flame (with charcoal) or grilling pan, as the extra burn gives extra flavour.
I usually made a quite a lot of this, with 1 kg of chicken meat, for 33-35 sticks. The satay that I made mostly quite big compared with the one in Indonesia (tiny cut piece of chicken meat), so, when you eat 5 sticks, it is kind of enough. But of course, I usually eat more than 5, because they are so delicious! 🙂

Chicken Satay/ Sate Ayam

The recipe is here:

Chicken Satay (makes 33-35 large satay, or 50 small Indonesian thin skewers):

1 kg chicken fillet, thigh or breast up to you. I love using thigh, juicier.
10 cloves garlic
12 cloves shallot (Indonesian small shallot), or 2 large shallot (in Australia, the size of shallot kind of 5x Indonesian size)
80 gr palm sugar/ brown sugar
2 tbsp roasted corriander seeds
5 roasted candlenut (optional)
50 ml or around 5 tbsp kecap manis / sweet soy sauce, preferably Indonesian brand like ABC or Kecap Bango
1 tsp white pepper
1 tbsp salt
2 tbsp cooking oil

Pickle:

Amount of vegetables can be adjusted to your liking
Cucumber (3-4)
Carrot (2-3)
Shallot (as many as you like, I only used a bit, because it is kind of “spicy” for young kids)
Some small red/ green chillies (for extra heat, I didn’t use any because my kids consume too)
Brine:
Water enough to cover all the vegetables
1 tbsp salt
5 tbsp sugar
4 tbsp vinegar
This is kind of the ratio 1:5:4 or 1:5:5 for salt, sugar and vinegar respectively. Taste the brine, it should have a strong taste of sweetness and sourness and salt. Pour into vegetables and let it sit in the refrigerator for at least 1 day so the vegies can pick up the sweetness and saltiness and getting crunchier.

 


Sate ayam manis, hm… sate ini menggunakan bahan dasar bumbu kecap manis. Biasanya sate kan pakai bumbu kacang, nah.. sate ini ga kalah enaknya, jadi buat yang ga suka kacang atau alergi, bisa coba resep ini.
Anak kedua (dan pertama tapi udah ga alergi lagi) ini alergi kacang tanah, jadinya waktu aku lagi pengen makan sate, cari -cari deh resep sate mana yang ga pakai kacang, eh ketemu dan setelah dicoba enak banget!
Biasanya aku bikin sate ini pakai daging ayam 1 kg, kadang 1.5 kg, sekalian bikin banyakan, bisa untuk makan 2-3 kali 😀
Sate yang aku bikin ini ukurannya besar, soalnya tusukan sate yang dijual di Australia, besar-besar semua, ga kayak di Indo yang kurus. Jadinya daging ayam ku potong agak besar, dan ukuran sate-nya juga jadi lebih besar. Makan 5 tusuk aja uda cukup kalau sama nasi, dan sayur asinan ya. Kalau di Jakarta, biasa aku makan 10 tusuk pakai lontong :D. Belum pernah bikin lontong sih, pengen coba, tapi daun pisang disini mahal banget, dan ga terlalu fans sama lontong, jadinya ragu, hehe.
Oke deh, langsung aja ya resepnya, bisa disetengah-in atau disepermpat in kalau mau kok 🙂

Resep Sate Ayam Manis (untuk 33-35 tusuk sate besar atau 50 tusuk sate kecil):

1 kg daging ayam fillet (dada atau paha, aku sih sukanya pakai yang paha lebih empuk)
10 siung bawang putih
12 siung bawang merah atau 2 siung bawang merah Ausie
80 gr gula jawa/ gula merah
2 sdm biji ketumbar sangrai
5 butir kemiri bakar
5 sdm atau 50 ml kecap manis
2 sdm minyak goreng
1 sdm garam
1 sdt lada putih

Acar timun:

Timun, wortel dan bawang merah sesuai selera
Timun (3-4)
wortel (2-3)
bawang merah (5 butir atau 1 butir yang besar ukuran Ausie)
cabe rawit merah/ hijau sesuai selera (aku ga pakai karena anak-anak ga tahan pedas)
Air rendaman secukupnya
Garam 1 sdm
Gula 5 sdm
Cuka 4-5 sdm
Sebelum dituang ke sayuran, cobain dulu rasanya, mesti rasa asem manis yang kuat, asin-asin dikit. Tutup dan simpan di kulkas semalaman, supaya timun wortel ada rasa asem manis dan jadi garing.

Easy Pandan Chiffon Recipe/ Cara Mudah Membuat Chiffon Pandan/ 潘丹雪纺蛋糕做法

Easy Pandan Chiffon Recipe, this recipe is super easy! Kids can also help to make it. My sons, they were too young, they watched me made this, and tried to help, but got lots of ‘shusshh’ and ‘noooo’ from me! Wait till you guys older okay? 🙂

The key to a good and high chiffon is the consistency of the egg white. The egg white needs to be on stiff peak, but not over. Make sure to fold all other ingredients but not to deflate the egg white.

The cake is baked in quite low temperature for quite some time, so it can slowly raise and hold it’s shape. After out of from the oven, make sure to cool it upside down with a long neck bottle (like wine or soysauce bottle).
I was not ‘gently’ enough when taking out the cake from the pan, so my cake was not perfect and smooth! As I was going to bring it to my son’s playgroup to share with others kids and moms, I decorate it with hundreds and thousand! And also to cover the imperfection ;D.

The cake tasted beautiful, with a hint of sweetness from the coconut cream, and fragrant aroma of pandan. This is the easy recipe, so I used pandan essence, but if you want to make your own pandan juice, make sure it is thick and concentrated. We don’t want to add a lot of liquid (pandan juice) to the cake batter, because it will thin in out, so in this case, pandan essence is the best choice!

Pandan Chiffon Cake Recipe, made 1 chiffon cake:

7 egg whites
1 tbsp lemon juice or 1/2 tsp cream of tar tar
120 gr white sugar
pinch of salt
7 yolks
125 gr coconut cream
80 gr vegetable oil
150 gr cake flour/ low protein flour/ plain flour
1 tsp pandan essence


Resep Chiffon Pandan, untuk 1 loyang chiffon:

7 butir telur putih
1 sdm air jeruk lemon/ nipis atau 1/2 sdt cream of tar tar
120 gr gula pasir
garam sejumput
7 butir kuning telur
125 gr santan kental
80 gr minyak makan atau minyak goreng
150 gr tepung terigu kunci
1 sdt pasta pandan

Walnut pie “Strong Woman Do Bong Soon” inspired/ Kue pie kacang walnut/ 核桃派

I am a big fan of Korean drama, and currently I have just finished watching “strong woman Do Bong Soon”, and I am in love with it. The main couple in the drama is just too cute, and so sweet… just like most romantic K-drama. In the drama, Bong Soon’s parents open a walnut pie shop, and everytime I watched the scene with walnut pie, I was drooling. It just looked so delicious and inviting! So, after I finished the series, it just felt not complete without having a big slice of walnut pie. So, here is the recipe of walnut pie that I made. Oh ya, this recipe is not from the movie, but I hope it can help to fill the curiosity of those who is like me, wondering about walnut pie while watching the drama :D.

Walnut Pie, made 25 cm in diameter tart tin:
For the tart:

200 gr low protein flour
100 gr butter cold
70 gr sugar
1 whole egg
pinch of salt

For the filling:
25 gr hot boiling water
25 gr butter
4 eggs
100 gr starch syrup, such as rice or corn starch syrup
100 gr brown sugar
1 tbsp cinnamon powder
1 tbsp vanilla extract
200 gr walnut

VIDEO TUTORIAL:

Tips:
It is important to chill/ rest the dough to prevent the tart shrinkage when baked, and also to prevent crack when the dough is rolled and transferred to the tart tin.
The blind bake the tart shell with unbaked/ raw walnut. If you have walnut that has been baked/ cooked, use bean/ rice or baking beads for blind bake.
Pour the filling gently, let it takes time to spread to the pan. I made with just a bit of overflow, if too much overflow, it may burn the bottom and side of the tart shell.
There was some tart dough leftover, so, I made some animal biscuits from it, the kids love it!
ps:  I love the ending of the drama!!! super sweet and cute… I don’t want to spoiler those who hasn’t watched it yet! But it is a good drama to watch when you have free time!

Easy Basic Butter Cake Recipe/ Resep Dasar Kue Mentega/ 简单黄油蛋糕

Butter cake, nyum nyum.. When I first heard the name, I was afraid of the amount of ‘butter’ that would be inside beautiful yellow crumbly piece of cake. When I came across the recipe, I was surprised that the amount of butter is quite reasonable for a cake recipe, not overly heavily loaded with butter, like I first thought. This cake is very basic and easy, I think everyone can make it.

First step is to beat the butter and sugar until pale and fluffy before adding egg one at a time. Next, the flour and milk are added alternately until all are incorporated and the final batter has a thick consistency. The cake usually baked in square pan, but if you want to have something fancier, bundt pan or round oval cake pan can be an option too.

The cake itself tasted like vanilla cake, but more crumbly, and soft in my opinion. The addition of vanilla bring out the aroma and buttery taste, and sometimes I would like to add a bit of lemon zest just to give a bit of lemony flavour. There are so many variations you can play with, you can add lemon or orange zest and juice, passionfruit juice and pulp, and berries when they are in season. Super easy and tasty, perfect for afternoon snack.

Butter Cake Recipe, for 20 cm square pan or 22 cm round pan or 22 cm bundt pan:

250 gr butter softened at room temperature
240 gr white granulated sugar
1 tsp vanilla extract
3 eggs room temperature
370 gr all purpose flour/ plain flour
1.5 tbsp or 18 gr baking powder
180 ml milk
2 tbsp icing sugar for decorating

 

Watch video tutorial how to make them:

 

 


Cake mentega, hm.. denger dari namanya saja sudah kebayang jumlah kalori sepotong kue ini. Tapi setelah dilihat resepnya, sebenarnya jumlah mentega yang dipakai masih cukup normal kok untuk ukuran pembuatan kue. Tidak terlalu berlebihan mentega-nya seperti yang aku bayangkan.  Kue ini mudah dan cepat pembuatannya, aku rasa semua pasti bisa membuatnya.

Pertama-tama, mentega dan gula dikocok atau mixer sampai pucat dan mengembang sebelum ditambahkan telur satu persatu. Setelah telur tercampur rata, baru tepung dan susu dimasukan bergantian hingga tercampur rata. Adonannya jadinya super kental, dan siap dipanggang. Biasanya loyang yang digunakan untuk butter cake adalah loyang persegi, tapi loyang bentuk lain juga oke, asal jangan terlalu besar, nanti kue-nya pendek, atau terlalu kecil, nanti berleber.

Kalau mau buat variasi lain juga bisa, seperti ditambahkan parutan kulit lemon atau jeruk, dan perasan air jeruknya. Rasa lain yang mau kucoba nanti adalah dengan buah markisa, pasti seger seger gimana gitu deh :).

Butter Cake, untuk loyang persegi 20 cm, atau bulat 22 cm dan bundt 22 cm.

250 gr mentega lembek suhu ruang. Gunakan mentega yang oke kualitasnya, supaya rasa kue-nya nanti enak.
240 gr gula pasir
1 sdt vanilla extract
3 butir telur suhu ruang
370 gr tepung terigu
1.5 sdm atau 18 gr baking powder
180 ml susu
2 sdm gula halus untuk taburan

Oreo Black Charcoal Roll Cake/ Bolu Gulung Hitam Oreo/ 奥利奥 卷蛋糕

Hai, another post with another cake roll recipe. Actually while I am typing for the tittle, I was a bit confused. Is it cake roll or roll cake? When I tried to google it, some of the recipes came out with ‘cake roll’ and some with ‘roll cake’. Well, confused as before! 😛
This cake roll/ roll cake is very sophisticated, with the black color and the black bit from the crushed oreo in the cream. Very cool for moustache party/ similar kind ;p. I like to make this roll cake, it was really fun, the black colour turned out very nice. I used activated charcoal, food grade of course. I bought a jar of activated charcoal weight 200 gr to make the so popular charcoal peeling mask. It turned out I only need a couple of teaspoon of it, so I still have a lot of it. What would I do with the rest of it, bake some cake!!! 😀

This recipe is the same as my other roll cake recipe, like my matcha roll cake recipe, never failed me. So soft and fluffy, and most of the time, it won’t break when rolled. I just modified with the addition of cocoa powder and charcoal powder to make it like Oreo, so delicious!

Oreo Black Charcoal roll cake (11 x 14 inch) or 28 x 36 cm rectangular pan:
5 egg whites
1 tsp lemon juice/ 1/4 tsp cream of tar tar
100 gr sugar
5 egg yolks
75 gr vegetable oil (I used canola oil)
110 ml milk
100 gr cake flour or all purpose flour
20 gr cocoa powder
5 gr food grade charcoal powder/ black food colorant

Filling:
200 ml whipped cream or thickened cream or half and half
30 gr sugar
100 gr oreo crushed

Watch video tutorial here:

 


Bolu gulung hitam oreo ini warnanya hitam, warna yang agak tidak biasa kalau untuk kue. Hasilnya cantik dan bisa dibilang keren, 😀 Warna hitam ini didapatkan dari bubuk arang yang food grade, tapi kalau susah mendapatkan bubuk arang, pakai pewarna makanan warna hitam juga bisa kok. Bubuk arang ini kubeli dengan tujuan untuk bikin masker peeling arang yang lagi kekinian banget, hehe. Masih sisa banyak, bingung mau diapain, yah coba-coba bikin kue. jadinya oke juga! 😉
Resep bolu gulung ini hampir sama dengan resep bolu gulung lain, resep bolu gulung matcha, cuma dimodifikasi sedikit dengan bubuk coklat dan bubuk arang tentunya! Kue gulung ini kalau dibikin buat arisan, mungkin oke ya, tapi rasanya kalau untuk ulang tahun, jangan dulu deh 🙂
Selamat mencoba ya! 😀

Bolu gulung hitam oreo (11 x 14 inch) atau 28 x 36 cm loyang persegi panjang:
5 putih telur
1 tsp lemon juice/ 1/4 sdt cream of tar tar
100 gr gula
5 telur kuning
75 gr minyak sayur (aku pakai minyak canola)
110 ml susu cair
100 gr tepung terigu
20 gr tepung coklat cocoa
5 gr tepung arang food grade/ pewarna makanan hitam

Isian krim:
200 ml krim kocok atau whipping cream
30 gr gula pasir
100 gr oreo, hancurkan kasar

Mango Coconut Sago Jelly/ Agar-agar mangga biji mutiara kelapa/ 芒果椰子西米果冻

Since I was kid, usually agar-agar jelly was one of my favourite snack for afternoon tea or just after lunch dessert. As I am growing up, I made them less and less frequent. Usually I just made them plain, with plain white agar-agar, or when I feel a bit different, I would use flavoured pack. When I feel like I want to get fancier, I would like to use fruit puree or juice and milk to make it more special. This recipe with mango is not a traditional Indonesian recipe, we usually like our agar-agar jelly plain. This is more like Thailand/ Hongkong type of dessert. Mango, coconut and sago pearl, they kind of match together. So, here is the recipe to make this easy, simple yet delicious dessert jelly.

Recipe for total volume 1 liter of jelly.

Mango layer:
2-4 mangoes depend on size, to make up 250-500 ml of puree. More mango part to water part will result in deeper orange colour and tastier jelly. I did mine at 250 ml puree.
Water adequately to make up total volume 800 ml.
1 pack of agar-agar Swallow brand, approximately 7 gr. Or other agar-agar brand, adjust and read the instruction on agar-agar to water ratio.
50-80 gr sugar, depends on taste.

For coconut sago layer:
200 ml coconut milk
150 ml water
40 gr small tapioca pearl
1/2 tsp salt
2 gr agar-agar powder, around 3/4 tsp
Pandan leaves, 10 cm (optional)

Watch how to make them here:


Resep untuk total volume 1 liter agar-agar jelly:

Lapisan mangga:
2-4 buah mangga, tergantung ukuran. Untuk membuat 250-500 ml jus mangga. Semakin banyak bagian mangga daripada bagian air, hasil akhir akan lebih orange warnanya, dan rasanya lebih enak. Aku buat di 250 ml jus mangga.
Air secukupnya hingga volume mencapai 800 ml.
1 bungkus agar-agar plain/ putih merek swallow. Atau kalau pakai agar-agar bubuk merek lain, baca ratio agar-agar dan air ya.
50-80 gr gula, tergantung selera.

Lapisan kelapa mutiara:
200 ml santan
150 ml air
40 gr biji mutiara
1/2 tsp garam
2 gr agar-agar, sekitar 3/4 sdt
Pandan 10 cm, opsional.

Cara pembuatannya bisa dilihat di youtube ya!
Jangan lupa untuk subscribe, like, comment dan share!
Thankss!!

Resep Soto Ayam Surabaya/ Chicken Soto ala Surabaya Recipe

Resep Indonesia satu ini salah satu favorit-ku. Waktu masih tinggal di Jakarta dulu waktu masih kecil sekolah, biasanya suka dimasakin sama mbak. Bangun pagi sebelum sekolah sarapan soto ayam, pulang sekolah jam 2-an makan soto, makan malam juga soto. Hehe, biasanya masak sepanci gede gitu, untuk makan 3 kali sekeluarga ;D.
Bikin soto emang agak ribet, mesti bikin kuah-nya, terus sayuran-sayurannya yang banyak jenis. Kalau hanya bikin sedikit, rasanya buang waktu, jadinya sekali-nya pas bikin langsung sepanci besar deh biar puas.  Resep ini kuambil dari buku resep mama-ku, tapi dimodifikasi sedikit. Langsung aja resepnya:

Soto Ayam Surabaya, untuk 6 penyajian:

1 ekor ayam kampung ukuran sedang-besar, potong menjadi  6 bagian 2 paha, 2 sayap, tulang rusuk dan dada)
2.5 liter air
bumbu halus:
1 sdm biji ketumbar sangrai
6 siung bawang merah
10 siung bawang putih
5 cm kunyit
air untuk blender, kurang lebih 150 ml
Bumbu untuk sop:
7 lembar daun jeruk
2 batang serai
7 daun salam
Sayuran pelengkap:
4 buah kentang, potong bagi 4 direbus dan digoreng
2 buah tomat potong dadu
1/8 kol putih diiris tipis
2 ikat soun
segenggam tauge
4 telur rebus
daun bawang iris tipis
bawang goreng
cabe terasi atau resep cabe homemade:
100 gr cabai rawit direbus
3 buah bawang putih

Untuk cabe, digiling kasar saja cabai rawit dan bawang putih. Aku pakai cabe terasi siap saji karena di rumah, cuma aku yang makan cabe ;D.

VIDEO TUTORIAL


Chicken soto ala Surabaya is one of my favorite dish. I remember when I was kid, our house helper made this early in the morning for our breakfast. She made it so much that it can last until dinner ;o. So delicious.

There were times that I missed Indonesian food, and craving it so much. It wasn’t super easy to get it, so the only solution is to make them. Yum, this recipe comes from my mom’s recipe book, I modified it a bit, to adjust the availability of the ingredients here, but it still tasted great ;D.

Chicken Soto ala Surabaya, serves 6

1 medium size free range chicken, cut into  large pieces, 2 thigh, 2 wings, rib bones, and breast.
2.5 liter water
Condiment blended:
1 tbsp roasted corriander seed
6 cloves brown shallot
10 cloves garlic
5 cm turmeric
enough water to blend, around 150 ml
Aromatic for soup:
7 pieces kaffir lime leaves
2 lemongrass
7 pieces bay leaves
Vegetables to serve:
4 potatos, cut into 4, boiled then fried
2 tomato, cut dice
1/8 white cabbage shredded
2 bunch mung bean vermicelli
bunch of mung bean sprouts
4 boiled eggs
green onion, thinly sliced
fried shallots
shrimp paste chili or  homemade chili sauce:
100 gr chili boiled
3 cloves garlic

For homemade chili sauce, just blend boiled chilli and garlic. Add enough water to blend and adjust consistency. I used pre-packed shrimp paste chili or terasi because I was the only one who ate chili at home  ;D.

 

Strawberry Ogura Cake Recipe/ Resep Kue Ogura Stoberi/ 草莓相思蛋糕

Strawberry Ogura Cake Recipe/ Resep Kue Ogura Stoberi/ 草莓相思蛋糕Valentine’s day is only a few days left! Have you got plan with your loved one? 😀 My hubby told me he was going to buy me flower and teddy bear with a heart, and I was like NOOOOOOOOOOOOO! Please just save me the money for the Europe trip ;p
Haha, it was not like you know when you were just a boyfriend and a girlfriend, where flower, chocolate and teddy bear is kind of Valentine’s day thing. It is something more for now, not just two of us, but for family. Well, sometimes, it is nice to have something like that to spice up the romance, but I guess this year I am not really into flower and teddy bear, hehe.
Even so, I would like to bake something for my hubby and my kids this Valentine’s day. Something pink and sweet (but not too sweet, because my hubby doesn’t like sweet, and it is not too good for kids’ teeth if it is too sweet).

Anyway, I came across this Instagram profile long time ago @tintinrayner. She has lots of beautiful delicious looking cake and bread! All are so pretty and cute, with recipe too! Some of her photos are about ogura cake. I never made ogura cake before, one of the reason because it takes 60 minutes to bake. I got no patience for just a pan of cake ;*, but because of her beautiful gallery, I tried. And I love it! Ogura cake is so fluffy, light and pretty low in calorie, so I can eat half pan of cake without too much worry (ooppsie ;p).
So, the recipe comes from Instagram profile @tintinrayer with a little bit of modification.

Strawberry Ogura Cake Recipe, makes 8 inch or 20 cm square cake pan:

5 egg whites
1/8 tsp cream of tartar or 1/2 tsp lemon juice
70 gr sugar
pink food coloring
5 yolks plus 1 whole egg
90 gr cake flour
50 gr oil (I used canola oil)
125 gr fresh strawberry blended to puree

watch VIDEO TUTORIAL how to make them together:

UPDATE
My hubby came back home today with one bunch of flower and one pot of flower! 😮 So surprised! Asked him how much he spent for them, he didn’t want to tell me, but then finally he told me, they were on sale! :O Hahaha, he also brought crispy pork belly from Hongkong BBQ shop, and that was actually all I want for Valentine’s day, ;p!


Cake ogura stroberi, teksturnya lembut, rasanya tidak terlalu manis, ditambah dengan puree stroberi, ada aroma lembut stroberi yang manis. Kue ini cocok banget untuk hari Valentine, buat ngopi ngeteh sore sama teman, pasangan atau keluarga kamu.
Suami ku orangnya ga suka manis, ga suka makan kue dessert, jadinya tiap kali bikin kue, ga ada yang makan deh. Anak-anak masih kecil, ga bisa makan manis-manis terlalu banyak. Jadinya, setiap bikin kue yang berat dan pake buttercream , mau-nya bikin agak kecil, soalnya bisa ga habis, cuman aku yang makan.

Kue ogura ini sebenarnya perlu dipanggang dengan waktu cukup lama, 60 menit di oven dengan metode steam air panas. Awal awal liat resep ini, rasanya ga mau bikin karena waktu panggang-nya yang lama. Tapi setelah ngikutin instagram @tintinrayner yang penuh dengan foto-foto kue yang cantik dan nyummy, tergoda lah aku untuk buat ogura cake. Resep ogura cake ini aku ikutin resep strawberry yoghurt ogura cake-nya ci @tintinrayner, cuma aku modifikasi sedikit, tanpa yoghurt dan kurangin gula-nya karena suami-ku ga suka manis. ;D

Resep Kue Ogura Stroberi, untuk loyang 8 inci atau 20 cm persegi

5 telur putih
1/8 sdt cream of tartar atau 1/2 sdt air jeruk lemon atau limau
70 gr gula pasir
pewarna makanan pink
5 kuning telur plus 1 telur utuh
90 gr tepung terigu protein rendah (kunci biru)
50 gr minyak makan (aku pakai minyak canola)
125 gr stroberi segar diblender.

Two Ingredients Chocolate Ice Cream (Two Recipes)/ Dua Bahan Ice Cream Cokelat/简单两种成分巧克力冰淇淋


Two ingredients chocolate ice cream (two recipes)/ Dua bahan ice cream cokelat/简单两种成分巧克力冰淇淋, so easy to make and very simple. Currently it is summer in Australia, we have hot Christmas day, New Year day, Chinese New Year day and hopefully very hot Valentine day :). I made these ice cream for my family. For the kids, I gave them the ‘healthy’ one, but the youngest one is still 10 months old, so I  just let him taste a little bit of the chocolate. To get a very rich chocolate taste, use high quality chocolate, and dark chocolate. I made them with dark chocolate, but if you prefer something sweeter, milk chocolate will do the job too.
Perfect for Valentine’s day! *kiss kiss*

The recipe makes 4 small serve, so you can double it to make more and save time!

Recipe no.1 Chocolate Ice Cream (Gluten, Nuts, Sugar  Free ;))

200 ml whipping cream or thickened cream or half half
50 gr melted dark chocolate (use high quality) or milk chocolate (for sweeter taste)

Recipe no.2 Chocolate Banana Ice Cream (Gluten, Nuts, Sugar, Dairy Free ;))

2 ripe bananas
50 gr melted dark chocolate (use high quality) or milk chocolate (for sweeter taste)

VIDEO TUTORIAL


Es krim cokelat dengan 2 bahan saja? Gampang dan cepat bikinnya, enak rasanya. 😉 Sekarang lagi musim panas di Australia. Karena disini kebalikan dari negara Eropa, jadi kalau musim dingin di Eropa, di Australia musim panas. Kita punya hari Natal, Tahun Baru, Imlek, dan Valentine yang panas! Uuuh.. hot! 😉 Resep ini ada 2, yang pertama pakai krim kocok dan yang kedua pakai pisang. Aku buat yang pakai pisang untuk anak-anak, supaya lebih sehat ada buahnya. Di video ini, aku coba test ke anak ke-dua ku yang baru 10 bulan. Cuma kasih icip dikit saja, soalnya masih terlalu kecil, jangan dikasih makan cokelat kebanyakan. Mami-nya yang habisin porsi bagian dia deh.

Resep no.1 Ice Cream Cokelat (Gluten, Nuts, Sugar  Free ;))

200 ml krim kocok (yang segar kalau bisa, jangan yang powder)
50 gr cokelat leleh (pakai yang enak kualitas bagus), kalau mau lebih manis bisa pakai cokelat susu leleh

Resep no.2 Ice Cream Pisang Cokelat (Gluten, Nuts, Sugar, Dairy Free ;))

2 buah pisang sunpride matang
50 gr cokelat leleh (pakai yang enak kualitas bagus), kalau mau lebih manis bisa pakai cokelat susu leleh

Selamat mencoba!
Jangan lupa, di share ya post-nya kalau suka teman-teman. Thank youu! <3 <3
Happy Valentine’s Day!