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

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.

 

Panda Red Bean Bun/ Pao Kacang Merah bentuk Panda/ 熊猫红豆包

INDONESIAN LANGUAGE SCROLL DOWN 🙂

Panda red bean steamed bun is very simple to make, and very cute to eat. You can change the filling with others too like ‘kaya’, or chocolate, but red bean is very simple and healthy too. The filling can be made several days ahead, and can be frozen too. I made this bun together with a lady who came to help me twice a week. She looked out the children, while I made the cooking video, and did some cooking. She comes from China and is very good at cooking. So, I asked her help when I made this. You can see a bit frame of her hands while she rolled the dough, wrapped the filling, and steamed the bun. We are kind of miss her, because she treat my children like her grandchild, and she cooks very well. She has went back to China now.

In the video, you will notice that the bun didn’t raise that much. It was because the flour we used was regular plain flour. To make a chinese bun, you will need to use low protein flour. Unlike in bread making, where the flour used is high protein flour. I hope you can try this recipe, they are very cute, especially for kids. My oldest son only ate the eyes, nose and ear of panda’s bun because he thinks it is fun to eat that way ;D

This recipe makes  lot of bun, around 50 buns, so you can half the recipe:)

Red Bean Bun (makes 50 bun), recipe can be halved

Red bean filling:
500 gr sweet red bean/ adzuki red bean
2 liter water
200 gr rock sugar (add more for sweeter filling)

Bun recipe:
700 gr low protein flour (I used regular plain flour, so it didn’t resulted very good)
450 ml warm milk
1 package ~ 7 gr active instant yeast

VIDEO TUTORIAL:


Pao bentuk panda isi kacang merah ini lucu banget buat dibikin, apalagi dikasih makan anak-anak, mereka suka banget deh. Isian kacang merah bisa diganti dengan kacang hijau, atau srikaya atau cokelat kalau mau. Isian bisa diganti sesuai selera aja. Isian kacang merah ini bisa dibuat beberapa hari sebelumnya, dan disimpan di kulkas atau di freezer. Waktu buat pao ini, aku dibantu sama seorang ibu yang datang dua kali seminggu untuk bantuin aku jagain anak waktu aku bikin video masak. Dia jago sekali masak, dan datang dari China, jadinya saya minta bantuan untuk bikin pao ini.

Untuk bikin pao ini, harus dengan tepung protein rendah ya, berbeda dengan bikin roti yang menggunakan tepung terigu protein rendah. Di video ini, saya pakai tepung terigu protein sedang, dan kurang ulenin adonannya. Jadinya agak ‘bantet’ hasilnya. Pao ini waktu ku-kasih ke anak pertama ku, dia suka banget makan mata, mulut dan telinga panda-nya (yang adonan hitam). Dikopek-kopek waktu dimakan 🙂 Lucu kayaknya cara makan ini.

Resep ini bisa jadi banyak, sekitar 50 pao, jadinya bisa bikin setengah aja ya!

Pao isi kacang merah (untuk 50 pao), bisa disetengah resepnya

Isian kacang merah:
500 gr kacang merah manis/ adzuki
2 liter air
200 gr gula batu (tambahkan kurang lebih 50 gr untuk lebih manis)

Resep pao:
700 gr tepung terigu protein rendah (Saya pakai protein sedang, tapi kalau mau bagus pakai yang protein rendah ya)
450 ml susu hangat
1 pack~ 7 gr instant yeast

Pineapple Tart Recipe/ Resep Nastar Nanas/ 菠萝馅做法

INDONESIAN LANGUAGE SCROLL DOWN 🙂

Happy Chinese New Year 2017! Let us welcome the year of rooster with big smile and hands are full with pineapple tart to munch! Nyum nyum nyum! ;D
Pineapple tart or “nastar nanas” is one of a MUST thing to be served during celebration day, like Chinese New Year, or “Lebaran”. I think it is only served in some part of South East Asia, and some part of China though. Because my Chinese husband and his family has never seen this tart until I made this for them. Oh, and they love it so much! I remember when we were still girlfriend and boyfriend, I would made this and he would took it back to China for his family. Good way to get your future in law point! ;D

A bit of googling, this pineapple tart was originated from Dutch. During the Dutch invasion in Indonesia, they crave for their homemade tart, which is usually filled with apple and blueberry. But because at that time, apple and blueberry were very difficult to be found, they substituted it with pineapple and…  Pineapple Tart was born! For some Chinese who speak Hokian/ Fujian dialect, Pineapple is ong lai which means golden pear. That is why this pineapple tarts are often to be served during Chinese New Year! The sweet filling is a hope that next year we will have a sweet life, and a bright one. It is a good meaning, and also super delicious. 😀
The only downfall of this tart is it is a very time consuming to make. You need to make the filling first, then roll the filling one by one and roll the pastry one by one, then put the filling inside the pastry. Fiuh… lots of work there, and they are so delicious that they are easily gone by second! Sometimes I would like to make it in bigger size, so I don’t need to spend that much time to make them and it takes longer to munch. Hahahah…

In this video tutorial, I made them in a shape of “chicken” or rooster to welcome rooster year. But, just plain round tart with egg yolk brush on top also taste delicious! When I made this, my older son was “WAW-ing”, because they were so cute!! HOWEVER, after baked, some of them looked horrible and scary!!! 🙁  My son also helped me to decorate, I gave him 3 tarts to decorate, but they all ended up like a playdough, being poked with the bamboo stick.

This recipe is from my mom’s book, which I think is from my auntie.

Pineapple Tart or Nastar Nanas, made 50 tarts (size 3 cm in diameter):

Pineapple filling:
1 large pineapple or 2 small pineapple
100-125 gr sugar (adjust the sweetness, I used 100 gr sugar)
6 cloves

The pastry:
200 gr butter
60 gr icing sugar
1 egg yolk
280 gr all purpose flour
1 tbsp maizena or corn starch

VIDEO TUTORIAL, don’t forget to LIKE, COMMENT AND SHARE the video!

Selamat Hari Raya Tahun Baru Imlek 2017!! Menyambut kedatangan tahun ayam api dengan senyum lebar dan tangan penuh nastar nanas untuk dimakan. Hehehe.
Nastar nanas ini salah satu cookies yang paling doyan kumakan kalau lagi hari xincia, rasanya enak, kulitnya lumer lumer wangi butter gitu waktu di mulut. Hm… Nyummy!!

Setelah coba cari-cari di google, ternyata asal muasal nastar ini berasal dari Belanda. Jadinya waktu jaman invasi Belanda dulu, mereka kepingin makan kue tart mereka yang biasanya diisi oleh apel atau blueberry. Tapi pada waktu itu, apel dan blueberry tidak ada atau susah didapatkan di Indonesia, jadinya diisi dengan nanas deh. Dan, akhirnya lahirlah NASTAR! Untuk masyarakat Tionghoa yang ber-dialect Hokian, nanas itu dibaca ong-lai yang artinya buah pir emas. Jadi nastar bisa diartikan sebagai sajian yang berarti manis, membawa rejeki dan kebahagiaan.

Di video tutorial, saya bikin nastar-nya bentuk ayam untuk menyambut tahun ayam. Tapi bentuk bulat-bulat biasa atau bentuk lainnya juga bisa kok. Waktu bikin ini, anak pertama ku (umur 2 tahun) liat dan bilang “wow… chicken, hao piao liang, waw… waw”. Dia kepengen ikutan bikin ayam-nya juga, jadinya kukasih 3 bulat-bulatan untuk dihias. Akhirnya malah ditusuk tusuk dengan tusuk lidi jadi kayak mainan playdough. Sebelum dipanggang, lucu semua cute alim2 gitu kayak anak ayam. Setelah dipanggang, sprinkle bulat-bulat yang buat bikin mulut lumer dan jadinya malah keliatan agak seram ayamnya. Tapi rasanya tetap enak.

Resep ini saya ambil dari buku resep mama-ku, dan sepertinya resep ini dari adik mama. Kue nastar itu enak ya, tapi bikinnya itu capek, mesti bulet-buletin satu satu isian nanasnya, mesti bulet-buletin adonan kulitnya, trus dibungkus, trus bulet-buletin lagi atau dibikin bentuk lain. Bikinnya benar-benar mesti telaten, sabar dan rapi (bukan diriku banget! :P). Makan kue nastar cepat habis, ga sebanding dengan waktu buat bikinnya :D, hehe. Tapi kalau dibikin sambil ngobrol sama teman atau nonton K-drama, ga berasa ya…. 😉

Pineapple Tart or Nastar Nanas, untuk 50 nastar (ukuran 3 cm):

Isian nanas:
1 nanas ukuran besar atau 2 ukuran nanas ukuran sedang.
100-125 gr gula (manisnya bisa disesuaikan, aku pakai 100 gr)
6 cengkeh

Bahan kulit:
200 gr mentega
60 gr gula halus
1 kuning telur
280 gr tepung terigu
1 sdm maizena

Tiger skin matcha roll cake/ Cake roll matcha kulit macan/ 虎皮绿茶卷蛋糕

INDONESIAN LANGUAGE SCROLL DOWN 🙂

I saw this cake usually on the display of Asian or Chinese bakery and feel intrigued on how they make the tiger skin pattern on the top of the roll cake. It is really pretty, and interesting. So, I’ve tried several recipes, and found one which I feel the best. Sometimes the tiger skin pattern appears more, and some not much. In my opinion, it depends on your oven temperature. It must be really hot when you put in the tray, so the skin is kind of form during baking. But it is also important to check the skin as the oven temperature is so high, it can get burn or brown easily. My suggestion is to wait in front of the oven for the first 3 minutes 😉 And probably reduce the temperature once the tiger skin has formed.

For the roll cake, it is up to you whatever flavor or filling you want. I just feel like a bit matcha matchy kind of day, so I made matcha roll cake. It was really good!!! If you are a fans of matcha or matcha frapucinno from starbucks (me!!), this cake is very nyumm! 😀 I served this for my friend who doesn’t like sweet or cake, and she finished 2 slices plus took 3 slices home for her family! I am so happy when I know that my cooking is lovable and liked by many!

Recipe, for 12 inch or 28 cm length roll cake:

Tiger skin (12 x 12 inch) or 28 cm square cake pan:
6 egg yolks
45 gr icing sugar
25 gr corn starch

Matcha roll cake (11 x 14 inch) or 28 x 36 cm rectangular pan:
5 egg whites
1 tsp lemon juice/ cream of tar tar
pinch of salt
110 gr sugar
5 egg yolks
75 gr vegetable oil (I used canola oil)
110 ml milk
115 gr cake flour or all purpose flour
10 gr matcha powder

 

VIDEO TUTORIAL


Roll cake dengan motif kulit macan/ tiger skin roll cake. Hm… dengarnya saja sudah merasa tertarik. Biasanya cake ini aku ketemu di toko bakery Asia yang jual roti-roti lembut. Kadang suami suka beliin roll cake, buat dessert waktu anak-anak sudah tidur 😀

Waktu bikin kue ini, pas teman ku datang, dia orangnya ga doyan dessert yang manis manis deh, tapi waktu kukasih sepotong, eh.. dia nambah. Katanya enak!! 😀 Gak cuma nambah, dia juga bawa pulang 3 potong buat dikasih coba keluarganya. Soalnya enak banget sih katanya. Hehe… yang bikin dengernya jadi GR. ;P
Bikin roll cake sebenarnya ga susah, asal sudah tahu trik dan caranya. Yuk langsung aja ke resepnya dan video tutorial-nya untuk langkah-langkah pembuatannya.

Recipe, untuk kue dengan panjang 12 inci atau 28 cm:

Tiger skin (12 x 12 inch) atau 28 cm loyang persegi:
6 kuning telur
45 gr gula tepung
25 gr tepung pati jagung

Matcha roll cake (11 x 14 inch) atau 28 x 36 cm loyang persegi panjang:
5 putih telur
1 tsp lemon juice/ cream of tar tar
garam sejumput
110 gr gula
5 telur kuning
75 gr minyak sayur (aku pakai minyak canola)
110 ml susu cair
115 gr tepung terigu
10 gr tepung matcha

 

Kumquat Fruit Drink Recipe/ Resep Jeruk Kietna Kumquat ala Medan/ 金桔饮料

INDONESIAN LANGUAGE SCROLL DOWN 🙂

Kumquat Fruit Drink or “minuman jeruk kietna”  is one of my favourite drink when I was a kid. My mom came from a city called Medan, in North Sumatera, and this drink is very popular there. I am pretty sure it is quite popular also in some other cities, but each household may have different method to make them. Usually if a relative come for a visit from Medan, she/ he will bring some of “kietna” drink for us in a plastic jar. My mom would keep it in the refrigerator and sometimes after dinner, we would enjoy the cold drink together while watching tv. So refreshing, sweet and sour, bit salty. Very nice after dinner especially in a humid hot day! Even though we enjoyed it in air conditioned room 🙂

Back to present, I didn’t think of this drink until I went to my friend’s house (one of mother’s group mom), and she has this huge kumquat tree full of golden kumquat fruits. *jaw dropped*
I have kumquat tree at home, a small one, and it just gave me about 10 fruits last two years, and none last year.  So, I was very excited when I saw her tree, and the memories from my childhood about this drink came across. In the end, I got plenty of kumquat fruits from my friend’s tree, and ready to make some drink.

Back at home, I asked my mom how to make this, and my mom doesn’t know, oops! My mom told me to ask my auntie who live in Medan, she sometimes make the drink when the fruits are in season, so here is my auntie recipe!

Recipe makes 2 jar @ 1 liter capacity:

1 kg fresh kumquat fruit/ jeruk kietna
50 gr coarse salt
600-800 gr sugar (I used 700 gr sugar)
100 gr preserved red plum
50 gr preserved white plum
2 sterile jar capacity @1 liter

 


Fresh kumquat!


After salting process

 

 
Steamed kumquat fruit, sugar and preserved plum. Ready to be mixed!


Delicious looking already!


Ready to be served!!

 

PS: My auntie said, if you keep this jar in the refrigerator for longer time, the flavour will be more intense, as the sugar syrup absorbs more flavour from the kumquat fruit and also preserved plum!

NYUM!!!!!

Video Tutorial:


Minuman jeruk kietna asem asem manis segar!! Cocok banget untuk hari panas atau setelah makan yang asin pedas-pedas!!
Minuman ini waktu ku kecil, biasanya mamaku simpan di toples plastik di kulkas. Sehabis makan malam kadang kita buat minuman ini sambil nonton tv, rasanya enak sekali! 🙂
*childhood memories*
Anyway, waktu berkunjung ke rumah teman, di taman-nya ada pohon jeruk kumquat yang buahnya lebat, kepikiran deh untuk buat minuman jeruk kietna ini. Buahnya banyak banget! Sampai ngiler pengen petik petik petik, tapi tahan diri soalnya pohon orang di kebun orang. ;D
Setelah minta izin, baru deh kupetik sekitar satu kantong plastik gede. Waktu pulang kutimbang ada 1.5 kg-an. Wah… terima kasih banyak ya teman! Bisa bikin banyak minuman jeruk kietna nih!!

Untuk resepnya, aku coba tanya mama-ku, tapi ternyata beliau tidak tahu bagaimana bikinnya. Jadinya kutanya jiuma ku. Ternyata yang kupetik jeruk kumquat itu beda sama jeruk kietna yang biasa mereka pakai :o. Tapi kata jiuma jeruk kietna bisa juga dipakai, malah lebih enak. So, resepnya ya:

 

Resep minuman jeruk kietna (kumquat) ala Medan untuk 2 botol x 1 Liter:

1 kg jeruk kumquat/ kietna
50 gr garam kasar
600-800 gr gula pasir (aku pakai 700 gr)
100 gr asinan plum merah
50 gr asinan plum putih

 

PS: Kata jiuma ku, kalau disimpan di kulkas, minuman ini makin lama makin enak karena sirup gula meresap rasa dari jeruk dan juga asian plum. Jadi minum pelan-pelan ya!! 🙂

 

 

 

 

Hot Dog Bun ala Chinese Bakery/ Resep Roti isi Sosis/ 香肠面包

INDONESIAN LANGUAGE SCROLL DOWN 😀

Sausage bun ala Chinese/ Asian Bakery is one of the easiest, and staple breakfast menu at our home. This recipe produces soft fluffy bun, a typical Chinese/ Asian bakery like Bread Talk or Bread Top. The recipe makes about 30 buns, plenty to share and eat for the next day. I made this usually the day before for afternoon snack, store the left over in airtight container, and they would be still fresh the next morning. I usually put them in the oven to warm them up before serving. Nyummy nyummy!

You can substitute the hot dog with other filling too, I made some with chocolate filling as I run out hot dog. I think if I put some bbq pork filling, it will be tasty too! Like in yumcha, or red bean filling, oh.. so many possibilities. Use whatever filling you like and available 🙂

The mixing process took me 25-30 minutes, it was pretty long because I used all purpose flour. If you can find bread flour, use half (175 gr) bread flour, and another half 175 gr all purpose flour. Bread flour has more protein, which form more gluten, results in tougher bread. While all purpose flour contains medium protein content, so by combining two types of flour, you may not need to beat the dough for too long. But if you don’t have bread flour, like I did, all purpose flour is doing just fine.

Recipe, makes 30 bun

Starter, prepared 12 hours ahead:
150 gr all purpose flour
150 gr warm water
1/4 tsp bread instant active yeast

Bread dough:
350 gr all purpose flour
6 gr bread instant active yeast
80 gr sugar
1 egg
80-100 ml warm milk (the amount of milk depends on the flour absorption, add slowly during mixing process). You may need less or more.
80 gr butter
1 tsp salt

The starter can be fermented in the fridge for 12-20 hours. But, make sure it won’t be more than 20 hours. After 20 hours, the yeast will start to produce acid. Usually I made the starter in the evening.

VIDEO TUTORIAL


Roti isi sosis? Siapa yang tidak suka, gurih dan nikmat. Cocok banget untuk sarapan pagi, bekal ke sekolah, snack sore. Hm…. Roti isi sosis yang biasa kita beli di toko bakery Asia punya ciri khas roti yang lembut, wangi dan tidak “berat”. Kalau orang barat roti-nya cenderung keras karena menurut yang pernah diajarkan waktu di bangku kuliah, mereka punya lebih banyak enzim di saliva-nya sehingga lebih bisa “mengunyah” roti ala barat yang keras-keras gitu teksturnya.

Okay, jadinya roti ini enak banget! Biasanya dijual dalam 3 bentuk, bentuk spiral di lilit aja sosisnya, bentuk kepang dibungkus sosisnya, atau bentuk caterpillar/ pizza gitu, bisa disobek potongan sosisnya. Bentuk mana saja tergantung selera, tapi keluarga ku paling suka bentuk caterpillar/ pizza karena ada taburan keju, saus tomat dan mayo di atasnya. Lebih gurih dan spesial! 🙂

Tepung terigu untuk bikin roti ini adalah campuran tepung roti dan tepung biasa. Tepung roti, seperti terigu cakra kembar memiliki kadar protein yang tinggi, sehingga akan lebih banyak dan cepat terbentuk gluten. Gluten adalah protein pada roti yang memberi tekstur serat-serat begitu loh. Di video tutorial, saya mixer adonan selama 25-30 menit karena tepung yang saya pakain tepung biasa saja (segitiga biru). Jadi butuh waktu lebih lama agar terbentuk gluten.

Roti ini juga enak untuk diisi isian apa aja, atau jadi roti bulat manis aja. Di tutorial ini, aku juga bikin roti isi cokelat. Enak wangi, cuman jangan dikasih makan dedek buat sore-sore, nanti malam ga bisa tidur. Kebanyakan gula, untuk sarapa saja!! 😀  Langsung ke resepnya:

Resep roti isi sosis, untuk 30 roti

Adonan awal:
150 gr tepung terigu biasa (segitiga)
150 gr air hangat
1/4 sdt instant active yeast

Adonan roti:
350 gr tepung terigu segitiga atau setengah terigu segitiga, setengah terigu cakra kembar
6 gr instant active yeast
80 gr gula pasir
1 butir telur
80-100 ml susu hangat (jumlah susu tergantung pada kemampuan hidrasi tepung, jadi disesuaikan ya)
80 gr mentega atau margarin
1 sdt garam

Adonan awal bisa disimpan di kulkas selama 12-20 jam. Tapi jangan lewat dari 20 jam ya, adonan-nya bisa mulai mengeluarkan rasa dan bau asam.

Happy baking!!