Re-post Banana Crumbs Muffin

For recipe in bahasa Indonesia, click this link.

I actually make this muffin for many many times. Simply because I like it! My boys adores it too. I usually bake this with palm sugar streusel/crumbs, but this time I use brown sugar, and turn out to be lovely  ^_^

After my second batch of banana muffin, I was thinking to re-post and re-shoot it, need to practice to take better photos :)

Here is the recipe :

1 1/2 cup all purpose flour

1 teaspoon baking soda   (i use 3/4 teaspoon)

1 teaspoon baking powder (i use 1/2 teaspoon)

1/2 teaspoon salt

3 bananas, mashed

3/4 cup sugar (i use 1/2cup)

1 egg, lightly beaten

1/3 cup butter, melted

and I also add 50ml of fresh milk

for the streusel/crumbs:
1/3 cup of brown sugar 
1 tablespoon all purpose flour
1/8 teaspoon of cinnamon
1 tablespoon of cold butter
=mix together 

How to:
1. In a bowl,combine flour, baking soda,baking powder and salt. Set aside
2. mix well the melted butter, milk, sugar, egg and mashed banana
3. Pour in the wet ingredientsto dry ingredients and stir until just combine, do not overmix.
4. Fill greased muffin cups three-fourths full. Sprinkle the streusel on top
5. Bake at 25-30 minutes, or until the picks inserted comes out clean.

The muffins taste great, as always. It's moist and the crumbs is so good, I think next time I will mix the palm sugar+brown sugar. As palm sugar has a very specific smell that is just perfect with cinnamon. 

If you're a fan of banana, give this muffin a try. Perfect for breakfast or tea time :)

Egg Balado / Hard Boiled Egg with Chili Sauce

I looooove Indonesian food, its always delicious and tasty, and mostly..spicy :D I believe most of Indonesian loves spices. Chili is almost in every dishes we have. Even its just a simple stir fry vegetable, we add 1 chili and make the food taste even better. We have many varieties of chilies here, but there are few most popular chilies which is commonly used in many recipes. In this egg balado recipe, I'm using 2 kind of chilies as shown on picture, cabe merah keriting which is smaller in size and cabe merah besar which is bigger but has less spicy taste. 

I combine this two so that I don't have to shed all the sweat while eating :D Its only slightly spicy on my tongue, not to hot. To reduce the heat of the chilies, you can remove all the seeds or add 1 tomato (remove the skin and seed) to add a bit of sweet-sour taste. So here's the simple ingredients to make your own sambal balado. You  can actually use fried eggplant, friend potato or tofu, whatever you desired. If peeling hard boiled eggs wasn't something you interested in, you can use sunny side up instead ! 


6 hard boiled eggs, peeled, cut a little bit (as shown on picture)
8 tbsp cooking oil

Grind the following into spice paste
12 big red chilies 
10 red chilies
10 shallots ( I use about 18 shallots, as what i have on my kitchen is small in size)
6 garlic
2 tsp salt
1/2 tsp sugar

about 2,5cm galangal, mashed
3 bay leaves

how to 
1. Heat cooking oil in a frying pan with medium heat, fry the egg until the skin blisters

2. Fry the spice paste, add in the mashed galangal and bay leaves. Cook until fragrant about 5 minutes 

3. Put the eggs into the frying pan until all the liquid reduced (mine takes about 15 minutes)

Fermented Cassava Cake / cake tape

A quick post! I still got many pictures on my camera, sit nice and tidy, untouchable *sigh* 

So, to make me feel (a little) ease, gotta post this recipe, that was taken from one of my fave blogger , and its of course taste good. I only make half of the recipe as I don't have enough fermented cassava left, so I use 2 small loaf pans :D I don't even got a chance to take photos of the cake texture. Nevermind, once I re-make this cake, will give you all the updates :) 

So here is the recipe for tasty and moist fermented cassava cake :

*note : use a good quality fermented cassava as it affects the result of the cake (Not too dry but not too soft)

FERMENTED CASSAVE CAKE

source : Hesti's Kitchen

6 egg yolks

4 egg whites

200gr sugar

1 tsp emulsifier

175gr all purpose flour

1/2 tsp baking powder

25 gr milk powder

300 gr fermented cassava, remove the tough core and mashed 

100 gr margarine, melted

50 gr butter,melted

100gr cheddar cheese, grated

1. with mixer, mix eggs, emulsifier and sugar until thick and rising

2. pour in the fermented cassava, batch by batch. Mix until well combined

3. Pour in the melted margarine+butter and 75gr of grated cheese

4. Place the batter into the pan, spread the rest of the grated cheese 

5. Bake 180 degree about 25 minutes or until a toothpick inserted comes out clean

Steam Pandan Blondies

I still have homemade pandan paste on my refrigerator. So, before it turn bad, I quickly browse for recipe of pandan cake. I stumbled upon Bunda Ricke's blog and found what I'm looking for : Steam pandan brownies. But as it required white chocolate instead of dark chocolate, I named it : Steam pandan blondies :) 

I gave some of this blondies to a friend of mine, who is now pregnant and looooove the smell of pandan. After receiving the blondies, she said that it was sooo good that she wants more batch! haha :D 

I use homemade pandan paste as a coloring, click this link to find out how to make it, homemade!

Here's what you need:

Ingredients A

6 eggs
200gr sugar
1tsp emulsifier
1/4 tsp salt 
1 tsp vanilla
Ingredients B
150 gr all purpose flour
20 gr milk powder
20 gr maizena
=> mix well with whisker

Ingredients C
100 gr cooking oil
100 gr white cooking chocolate
50ml coconut milk+2 tsp homemade pandan paste (you can also use 1 tsp of store-bought pandan paste)

Rice chocolate for layerHow to : 
1. Preheat your steamer 
2. Prepare Ingredients C, cook the coconut milk with a pan until warm (do not boil, warm only! ) and add the chopped white chocolate and pandan paste. Stir until dissolved completely. Add in the cooking oil, mix well with balloon whisker. Set aside
3. Mix ingredients A with  mixer on high speed until the batter looks pale white, thick and rising
4.Pour in the flour mixture, slow speed, mix until well combined
6. Add in Ingredients C, mix with slow speed until well combined
7. Grease 20*20*7 baking pan with melted butter and baking paper. Place half of the batter, steam for 10minutes. After that spread the rice chocolate (if using) and pour the remain batter and steam for another 25minutes.

Don't forget to cover the steamer lid with napkin or kitchen towel so that the water doesn't fall to the batter :)

I make a clumsy move and make the rice chocolate spreading not evenly :( so a little too thick in this side and a little too thin on the other side. However, it taste good! The color may not be as pretty as when you use store-bought pandan paste, but of course its healthier :D 

Homemade Pandan Kaya Jam

Pandan or screwpine leaves is quite popular amongst south east Asia. It's commonly use for cooking or baking. The characteristic of the aroma is very fragrant, we usually use it to flavour the rice, porridge, cakes and even...bread :)

On my last visit to traditional market, I found a pandan seller and decided to buy some. Once I got home, I searched for some recipes using pandan leaves. And I hooked up at how to make pandan paste. Homemade! Gosh, never thought of that before :D And at the same site, there is a recipe for homemade pandan kaya jam. Why on earth I never think of making kaya jam myself ?! It's cheaper and healthier too :D Thank you Sonia of Nasi Lemak Lover. Glad you share the recipe ^_^ For recipe of Steam Pandan Blondies using this homemade pandan paste, click this link.

So readers, here is the recipe for making delicious  and finger-licking good Pandan Kaya Jam, and of course, pandan paste :)

Ingredients for Pandan Paste :

20 gr pandan leaves, wash clean and pat dry with paper towel ( Liza : I use about 40 pandan leaves, more than 50 grams)

200 ml water (I use 700 ml of water)

- Use a scissor to cut pandan leaves into small pieces

- Blend pandan leaves pieces and water until fine

- Pour pandan in a fine strainer, squeeze out all the pandan juices.

- Pour the pandan juices in jars, and leave it in the fridge.

- When you see a thick layer formed at the bottom (it took 5 days for me), pour away the upper layer of water (I use the upper layer to squeeze the shredded coconut for the pandan kaya jam, as suggested by Mba Hesti of Hesti Kitchen.

- Retain the pandan paste 

You may keep up to two weeks in the fridge, regular checking required as they may got damaged and smell of rotten leaves. 

Add caption

It happens to be mba Hesti, one of my fave blogger, made it too, years ago.

Lucky me! Thanks for the tips mba Hesti :D

After the paste's done. Lets continue with the kaya jam, shall we :) Original recipe from Nasi Lemak Lovers, a few adjustment from me.

the lower layer with dark color is the paste! 

Ingredients for Pandan Kaya Jam (coconut jam with screwpine leaves)

3 large eggs (lightly beaten)

250g caster sugar (I use 200gr, and for me its sweet enough)
350ml coconut milk
8pcs pandan leaves (screwpine leaves) => I use pandan pasta water to squeeze and strain the coconut 

1 tsp pandan paste

How to : 
- Strain the coconut with upper layer of pandan paste water
- Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolved 

1. Add the coconut milk mixture to sugar+egg mixture. Stir and mix well. add the pandan paste
2. Sift the mixture into another mixing bowl (stainless steel preferred).
3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture regularnya (dont stop too long, stir each 1-2 minutes) => double boiler method
4. It took me about 1 hour to cook. 
Cool completely before store in a clear jar and keep in the fridge.

My kaya jam ended up with the "strange" green color, more like avocado color than jade green... its not as pretty as Sonia's kaya jam, but the taste is yuuummmm, you can use it as a bread spread, bread filling or even...lick it with your spoon or finger *smirk*

Purple sweet potato bread

Tekstur bagian dalamnya yang super lembuuut, gak ketangkep krn motret asal :(

Nah yang ini sebenernya sama dengan resep yang sebelumnya, hanya penggunaan kentang saya ganti dengan ubi ungu kukus yang dihaluskan. Resepnya ada disini ya, cara pembuatan dan bahan2 semua sama kok. 

Lagi2 penampilan ala kadarnya banget *sigh*, gak tau kenapa akhir2 ini malas sekali dengan aktivitas ini. Payah! Kalo saya buat lagi roti ini, akan saya foto ulang dan update kembali. 

Roti ini agak over proofing sedikit, jadi kurang mulus permukannya :(

Potato bread

hmmmmm roti yg ini sedang naik daun krn terkenal dengan kelembutannya. Saya contek resepnya dari blog bunda Ricke yg terjamin banget deh keberhasilannya. Dan betul mmg seperti yang diberitakan, rotinya lembuuut dan empuk! Saingan sama water roux deh :D gak berpanjang2, demikian resepnya ya, saya taat banget sama resep bunda Ricke, gak ada yang diubah, kecuali toppingnya yang saya ganti dengan custard :)

Sayangnya saya lagi kena motret blues, hingga dokumentasi apa adanya banget dan lupa untuk motret tekstur dari roti ini, tp beneran deh, dijamin gak nyesel kalo nyoba :D 

*lagi kena upload blues juga, jadi gak pake cerita panjang2*

200gr tepung terigu protein tinggi

100gr tepung terigu protein rendah

6gr ragi instan

65gr gula pasir

10gr susu bubuk

1 sdt vanilla (optional)

2 kuning telur

100gr kentang kukus, haluskan selagi panas sampai benar2 halus

125ml air es atau susu cair dingin 

1/2 sdt garam

35gr margarine

Olesan : 

kuning telur dan susu cair, kocok lepas

topping : 

saus custard, dibuat dari 1 sdm tepung custard, 1 sdm gula dan 100ml susu cair. Aduk rata di kompor hingga mengental <= nyontek dari resep yang bertebaran di milis, tp lupa siapa yg buat, maaf ya :(

cara pembuatan : 

1. Campur terigu, ragi instan, gula, susu bubuk, aduk rata menggunakan whisker

2. Masukkan kentang lumat, telur dan vanilla, aduk rata. Tuangi air es atau susu cair dingin sedikit demi sedikit sambil dicek teksturnya. Apabila sudah pas (tidak terlalu lembek tapi juga tidak keras), jangan ditambahi cairan lagi. Uleni sampai kalis (adonan mulus dan tidak lengket di tangan)

3. Masukkan mentega dan garam, uleni lagi hingga kalis elastis. Based on experience, adonan perlu "dikasari", tonjok, tinju, banting :D yang sadis lah pokoknya :D :D

4. Bulatkan dan taroh di wadah, tutupi dengan serbet basah atau cling wrap hingga mengembang 2x lipat ukuran sebenarnya. Lama proofingnya sekitar 45-60mnt, tergantung cuaca.

5. Tonjok dan kempeskan adonan, uleni lagi sebentar hingga mulus dan elastis. Bagi adonan menjadi 16 bagian sama rata (saya dapet masing2 40gr, tp rotinya jadi beleberan melimpah ruah dari loyangnya :P, mesti dikurangi dikit kayaknya). Bulat2kan dan diamkan 10mnt

6. Pipihkan lalu diisi sesuai selera, atau bisa jg tanpa isi. Letakkan berjejer di loyang kotak ukuran 22x22x7. Tutup lagi dengan cling wrap dan diamkan hingga mengembang kembali sktr 30menit. Olesi dengan kuning telur+susu cair. Semprotkan saus custard dengan plastik segitiga yang dipotong ujungnya. 

7. Panaskan oven 180 dercel, pastikan oven betul2 sudah panas ya pas adonan masuk, supaya roti mengembang sempurna

Panggang sekitar 15 menit hingga permukaan kecoklatan. 

Mohon perhatikan waktu penambahan cairan ya, tiap kentang berbeda kadar airnya, jadi belum tentu perlu sebanyak yang tertera di resep. Oleh sebab itu dituang sedikit demi sedikit sambil dirasa2 hingga pas. 

Nah, untuk saus custardnya, saya kurang gede motong ujung plastiknya. Jadinya tipis2, padahal lebih enak kalo tebel2 deh sausnya, pasti lebih nendang :D

Opor Ayam Spesial

Untuk resep ini, saya yakin hampir semua sudah punya resep favorit masing2. Tapi yang ini adalah resep favorit di keluarga kecil kami. Setelah melalui berkali2 uji coba, menurut saya yang ini sudah pas banget rasanya. Cocok banget dengan lidah kami, sampai anak2 yang sampai saat ini masih anti dengan hidangan bersantan, mau makan dengan opor ini! Gak sia2 kan trial and errornya #emak nyengir lebar.

Yang pasti, ayamnya empuk dan lembut, kuahnya yumeeeeh abissssssssss. Wanginya jg bikin pingsan deh, apalagi proses bumbunya 2x, pertama disangrai dulu (proses ini aja sdh bikin bumbu2 jadi berbau khas), lalu ditumis. Aduhayyyy bgt deh pokoknya. Nah supaya mengurangi rasa eneg akibat makan opor terus menerus, saya tambahin 1 buah belimbing wuluh, mantap bgt. Gak usah khawatir, gak bikin kuah jadi asem kok, malah jadi enaaaak tenan. Oya kalo tidak ada belimbing wuluh bisa diganti dengan lime kok. 

Trus apa lagi sih istimewanya? Kebanyakan resep opor yang saya tau, ngga menggunakan terasi dan gula merah. Tp aseli, ini berpengaruh banget ke rasa lho (menurut saya :D )

Demikian resepnya ya :

12 potong ayam  (about 1,3 kg)
3-4 lembar daun jeruk
1 belimbing wuluh, potong2
2 sdt gula merah
2-2,5cm lengkuas, digeprek
500 ml santan kental
300-400 ml santan cair/air
2 lembar daun salam
3-4 sdm minyak goreng
garam
4 butir telur rebus (optional)

Sebagian di sangrai, lalu diblender : 
10 butir kemiri
10 butir bawang merah
5 bawang putih
2 buah cabe merah (optional)
2,5 cm jahe
1,5 sdt ketumbar (bisa juga pake yang bubuk)
1 tsp of jintan (bisa juga pake yg bubuk)
1/2 tsp lada
1 sdt terasi

Cara membuat :
1. Sangrai bawang merah, putih, cabe, kemiri, jahe dan terasi sampai wangi dan berubah warna sedikit. Blender dengan ditambah kemiri, jintan, lada.
2. Tuang minyak goreng, masukan blenderan bumbu ditambah lengkuas geprek, daun jeruk dan daun salam. Tumis hingga wangi. 
3. Masukkan potongan ayam, masak sampai berubah warna (ayam sudah tidak pink lagi). Tambahkan garam dan belimbing wuluh.
4. Masukkan santan, aduk2 terus menerus sampai mendidih. Kecilkan api, dimasak hingga ayam menjadi empuk dan air sudah berkurang sekitar 40-50 menit. Bila menggunakan telur rebus, masukkan. 
5. Hidangkan dengan bawang merah goreng.

ENGLISH VERSION 

OPOR AYAM / Chicken cooked with coconut milk

What so special about this opor ayam? I believe most of us must have our own favorite recipe of opor ayam. But the one that I made was from trial and error for so many times until I come out with this recipe. Some of the ingredients were roasted first, and then stir fry. I believe that's what makes it taste so good. 

This dish commonly serve during Lebaran celebration in many provinces in Indonesia, or any special occasions. Usually paired with beef rendang and sayur labu siam, the trio combination can caused craving for more and more and more.

So readers, here is the recipe : 

12 pcs of chicken (about 1,3 kgs)
3-4 kaffir lime leaves
1 belimbing wuluh, sliced
2-2,3cm galangal, smashed
2 tsp of palm sugar
500 ml coconut milk
300-400 ml thin coconut milk/water
2 bay leaves
3-4 tbsp of cooking oil
salt
4 eggs, hard boiled (optional)

Pan roasted and grind the following into spice paste :
10 candlenut
10 shallots
5 garlic
2 chilli (optional)
2,5 cm ginger
1,5 tsp corriander seed (you can use corriander powder as well)
1 tsp of cumin seed (you can use cumin powder as well)
1/2 tsp pepper
1 sdt shrimp paste


how to :
1. Pan roast/stir fry without oil, shallot, garlic, chilli, ginger, candlenut, shrimp paste until a little bit brown and fragrant. Process in a blender, add in the corriander seed, cumin seed, pepper until smooth
2. Heat the cooking oil, pour in the spice paste, add in the mashed galangal, kaffir lime leaves and bay leaves. Continue stirring until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it change color (no longer pink), add salt and sliced belimbing wuluh (you can use half of lime as a substitute of belimbing wuluh)
4. Pour in the coconut milk and the thin coconut milk/water, stirring continuously is required on this stage. After boiling, reduce the heat, cook until the liquid reducing and the chicken is tender about 40-50 minutes.
5. Serve with fried shallots

Semur Daging Betawi

Lebaran yang lalu, seorang teman dalam dunia perdapuran saya mem-posting resep semur betawi. Glek! Langsung penasaran sama rasanya, karena semur betawi memang berbeda sekali rasanya dibanding semur2 lain yg cenderung encer. Saya betul2 berharap banyak dari resep ini, percaya deh pokoknya sama Jeng Pity, karena kedua ortu nya kebetulan memang orang betawi :D 

Jadi langsung nyontek ke dapur Jeng Pity deh, tp pertama kali saya buat menggunakan ayam, begitu jg dengan yang kedua dan ketiga, hihihiihihihihi. Nah yang difoto ini kebetulan pas bikin yang pake daging sengkel.

Hati2 ya temaaaans, dijamin ketagihan! apa sih rahasia semur ini? Menurut saya, ada di penggunaan kelapa parut yang disangrai hingga wangi dan ditumbuk sampai berminyak! That's it. Semurnya kental dan very fragrant, kecium kemana2 sampe yang masak nyaris pingsan :D 

Saya membuat adjustment sedikit di bumbu2 nya, waktu pertama buat ngikutin plek punya Ipit dengan  bawang merah putih yang sebagian diiris, sebagian dihaluskan. Berikutnya dan seterusnya, semua bahan saya campur aja dan diblender. It taste the same, aseli gak ada perubahan :D Jadi saya pake yang praktis aja. Makasih ya Piiiit, untuk men-share resep turun temurun keluarga lo ini. Semoga berkah buat keluarga lo yaaa, resep ini sudah menyenangkan banyak orang dan juga mengeyangkan banyak perut :P

Demikian resepnya ya  :

SEMUR BETAWI

1 kg daging sengkel

2-3 sdm kelapa parut, sangrai hingga wangi dan kecoklatan

250ml kecap manis

3 cups of water / 750 ml air

2 sdm minyak goreng

3 buah kentang, potong empat lalu goreng setengah matang

haluskan dengan blender : 

10 bawang merah

4 butir bawang putih

5 butir kemiri

2 cm jahe

2 batang sereh, geprek

1cm lengkuas, geprek

3 helai daun salam

1/2 buah pala, parut

garam

merica

How to :

1. Lumuri daging dengan bumbu halus, tambahkan 50ml kecap manis dan 2 sdm minyak goreng, dimasak sampai daging mengeluarkan air. Masukkan sereh, lengkuas, daun salam dan pala parut.

2. Sangrai kelapa parut hingga wangi dan berubah warna, lalu tumbuk sampai mengeluarkan minyak. 

3. Tambahkan 3 cup air, 200 ml kecap manis (atau sesuai selera, diicip dulu aja kurang apa). Masukkan garam, merica dan kelapa yg sudah ditumbuk. Biarkan hingga daging empuk, kurleb 1 jam (masak dengan panci ditutup ya)

ENGLISH VERSION

Last Lebaran, a friend of mine posted this super interesting recipe of Betawinese beef stew. Exactly what I'm looking for, for soooo long. Ipit, my friend, is a betawinese from both her mother and father. So, I put on my trust on her stew :D 

Betawinese beef stew is a popular food in Indonesia, the meat is tender, due to its long process, melt-in-your-mouth kind a thing, and full of spice. Beware, it can cause addiction! Despite its not-so-good appearance caused by the black color, trust me, my friend. You have got to try this!

You can click this link for the original recipe, I only make a small changes to the ingredients based on my liking.

Here is the recipe for by far, the most delicious Betawinese beef stew I've ever made.

You can simply change the beef with chicken and also add some veggies like carrots or green beans and make it even more healthy.

BETAWINESE BEEF STEW

1 kg of shank beef 

2-3 tbsp of grated coconut

250ml sweet soy sauce

3 cups of water

2 tbsp of cooking oil 

3 potatoes, cut into 4 and deep fry until half done

grind the following into spice paste

10 shallots

4 cloves of garlic

5 candlenuts

2 cm of ginger

2 lemongrass, mashed the white part

1cm of galangal, mashed

3 bay leaves

1/2 nutmeg, grated

salt

pepper

How to :

1. Cover all the shank beef with the spice paste, add 50 ml of sweet soy sauce and 2 tbsp of cooking oil, turn on the heat and cook until it watery.  Add in the galangal, nutmeg, bay leaves and lemon grass.

2. in the meantime, stir fry the grated coconut on a pan with medium heat without oil (pan roasted). Stir continuously until it fragrant and the color is golden brown a little bit. Mashed the coconut until you can see a little liquid comes out from the coconut (looks oily)

3. Add in 3 cups of water and the rest of the sweet soy sauce, you can add in more sweet soy sauce based on your liking, have a taste first. Add in salt and pepper to taste. Lastly, add in the mashed coconut. Cook with the lid on and leave it for at least 1 hour, until the meat is tender.