Tuesday, February 18, 2014
Yang ini saya yakin para mommies pasti pernah buat. Menu simpel banget tp jadi andalan di rumah. Anak2 suka banget!!! Sampe anak pertama saya yang anti tauge bisa makan lho, termasuk taugenya juga. Hihihih, tp diselip2in tentunya :D
Apa sih istimewanya sup ini? Kalo menurut saya, krn simpelnya dan isinya yg komplit. Udah ada protein hewani dari ayam, protein nabati dari tahu. Dan saya pake 3 warna sayur. Orens dari wortel, putih tauge dan hijau dari daun bawang dan seledri. Biasanya sih, sup ini tidak menggunakan wortel, tp krn saya pengennya lbh berwarna dan sehat, dikasih wortel malah lbh enak lho.
Yang perlu diperhatikan dalam memasak sup ini adalah saat membuat kaldu. Biasanya saya menaruh setangkai seledri saat membuat kaldu, dan menggunakan api keciiiil sampe sktr 45mnt-1jam. Hasilnya nanti kaldunya wangi tenan!
Demikian resepnya ya :)
Untuk kaldu :
6 potong ayam (saya pakai paha atas dan bawah), lumuri dengan air heruk nipis lalu dicuci bersih
1 tangkai seledri
1,5 L air
Bumbu halus :
5 buah bawang merah
5 siung bawang putih
garam dan lada (sesuai selera)
2 sendok makan minyak goreng
4 buah wortel (saya pake wortel lokal), potong2
1 buah tahu putih, potong dadu sktr 2x2cm, goreng hingga berkulit
segenggam tauge (atau sesuai selera)
3 helai daun bawang, iris2
1 tangkai seledri, iris halus
Untuk taburan :
3 siung bawang putih, iris halus dan goreng hingga kecoklatan. sisihkan
1. Rebus ayam yang sudah dibersihkan, dengan api sedang. Setelah mendidih, masukkan seledri (tidak perlu diiris). Kecilkan api, masak hingga kaldu menjadi wangi, kurang lebih 45 mnt-1jam. Buang lemak2 yg mengambang di permukaan dengan menggunakan sendok sayur atau saringan halus. Besarkan kembali api.
2. Tumis hingga wangi bumbu halus, masukkan ke dalam kaldu
3. masukkan tahu yang sudah digoreng dan wortel, lalu setelah agak empuk masukan tauge.
Matikan api, masukkan irisan daun bawang+seledri dan bawang putih goreng
Monday, February 17, 2014
A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.
After got back from a quick getaway from Bandung, I was stumbled upon my laziness. Feeling tired after the long traffic of Cipularang tollway, I feel like all my bones are scattered all over me. Freaking tired! I'm a housewife, I don't meet and greet with the traffic jam often. So it shocked me too meet such a condition. We normally needs 3-4 hours driving from Bandung to our house in Karawaci. That time, it took more than 7 hours! The boys also looks miserable. The youngest finally fell asleep, but my eldest who has never take a nap, keep mumbling and grumpy and of course being cranky too! He looked tired but couldn't sleep either. And the next morning, he have assignment at school. He was tried to study when we take a break at some restaurant for dinner and rest our muscles and straightened our legs. But he feels not ready that time. Still, the quick holiday really freshen our memory from our daily mundane lives.
Anyway, when we visit Lembang, I bought berries from a seller. It was quite cheap, Rp 15,000 for a pack of mixed berries (blackberry and raspberry). So I take 1 pack of mix berries and 1 pack of strawberry. Eventhough I still not sure what to do with it.
Long story short, the berries are forgotten. It sat nicely on my refrig for almost a week *sigh* until something hit me like a lightning. Omg! I don't want it to be wasted! I stared at the two packs of berries. What to do with it. Muffin? No....Pie? Nope. Jam? Too simple. Ahaaaaa, I decided to make clafoutis! I had the recipe from a friend of mine who lives in France. She normally bake this with cherries, but she also told me it will go pretty well with berries. I guess its the perfect timing to try the recipe.
What you need :
250ml uht cream
About 300-350gr of mixed berries
50gr ground almond
1 heaping table spoon of all purpose flour
1 egg yolk
Pinch of salt
1/4 tsp of almond essence or vanilla
Butter, to generously smear the pan
HOW TO :
HOW TO :
- Spread all the berries on your smeared baking pan, set aside
- Use one mixing bowl to mix cream, sugar, eggs, almond flour, flour, salt and almond essence. Use balloon whisker and mix it all well.
- Pour the batter into the baking pan. Bake on your preheat oven, until a skewer or toothpick inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.
It is very fortunate for me that my husband don't really enjoy the sourness of the berries. I can have more portion!
Friday, February 14, 2014
I was in the mood to make pudding the other day, so I started to run over my drawer and see what is left and can be use to make pudding. I only found chocolate powder. Well, at least my son will love it. The eldest love anything with chocolate. But its kinda boring to have "just" chocolate pudding, so a twist with cappuccino, perhaps?
1 sachet of agar-agar powder (7gr)
1/2 can of sweet condensed milk
500ml plain milk
1 egg yolk
1 tsp of maizena
3 full tablespoon of chocolate powder
2 sachet of cappuccino instant powder
2 tbsp of sugar
how to :
1. Prepare a pan, use a low heat position on your stove
2. mix the agar-agar powder with the sugar, water, and milk. Stir the mixture until it almost boil. Frequent stirring is needed.
3. Add about 4 tbsp of the mixture to egg yolk, mix well, and then pour it to the rest of the batter and stir well until it comes to the boiled, do the same thing to the maizena
4. divide the mixture into two same amount of liquid. Add about 4 spoon of liquid into chocolate powder, mix well. Pour it to the liquid using fine strainer.
5. Repeat stage 4 to the other half of the liquid, add the cappuccino powder.
6. Add 2 tbsp of sugar to the chocolate pudding mixture. (or you can skip the sugar if you like it more bitter and chocolatey). No need to add sugar to the cappuccino pudding mixture as the instant powder itself already contains sugar.
5. Turn off your stove, wait until all the steam gone.
6. Pour some of the cappuccino batter to your mold, wait until it has thin skin on the surface then add the chocolate mixture carefully. Repeat process until done. Let cool completely. Refrigerate and serve cool.
As for the taste, I think they are yummy ! the cappuccino pudding taste a bit like toffee :) which is a good thing :D
Monday, February 10, 2014
I've been trying so many chocomuffin recipes. Creaming the butter method, reguler with melted butter method, custard method and so on. But this one is the best! Choco muffin from heaven, to die for. This is exactly what I'm looking for the whole time. Not too sweet, very chocolatey due to the use of quite alot of choco powder. Yep, the batter doesn't required melted dark cooking chocolate! Which I think it makes the muffin taste so damn good.
I adores chocolate powder on muffins and pudding :D Not that I don't enjoy melted dark cooking chocolate, they are too one of my favorite indulgent. But on muffins, powder taste stronger and more chocolatey than dcc :D The recipe also calls for dcc, chopped and toss to the batter. Yummmmmm can you imagine while the muffin still hot, all the dcc are melted? *drooling* and for more, some of the chopped dcc is use as a topping. Holy chocolate!
300 g all purpose flour
80 g cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
250 g granulated sugar
100 g butter, melted
250 ml buttermilk
2 large eggs
150 g dark chocolate (70%), coarsely chopped
Heat oven to 180 degree celcius. Prepare a cupcake pan with 12 muffin liners. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside. Mix sugar, butter, buttermilk and eggs in a large bowl. Add dry ingredients to wet ingredients and mix until just combined. Stir in chocolate, but save 1/4 of the chocolate to put on top of muffins. Divide batter between 12 liners, filling them completely full. Sprinkle with remaining chocolate pieces. Bake for 25-30 minutes or until a tooth picks inserted comes out almost clean.
recipe taken and adapted from call me cupcake.
Thursday, February 6, 2014
It surprisingly not too sweet (or is it my sweet tooth has it own judgement?), and of course smells wonderful! Thanks heaven for the smell of vanilla and cinnamon. They paired perfectly. And when you add a teaspoon of nutella. Oooh I'm in heaven :D
75g unsalted butter, softened to room temperature
100g granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup (120ml) milk
1 and 1/2 cups all purpose flour
1 and 1/2 teaspoon of baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 teaspoons Nutella
1/4 cup (50g) granulated sugar
2 teaspoons cinnamon
3 Tablespoons (45g) unsalted butter
- Preheat oven to 180degree celcius. Spray muffin pan with cooking spray and set aside.
- In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, -Cinnamon, and salt. Do not overmix - stir until just combined.
- Spoon 1 tablespoon of batter into muffin pan, add 1 teaspoon of Nutella in the center and spoon another tablespoon of batter on top. If the muffin tins are completely full, that is ok.
- Bake about 30minutes.. Allow muffins to cool for about 5 minutes.
While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.
recipe taken from Sally's baking addiction.
Wednesday, February 5, 2014
I know I know. Such a late and boring recipe. I believe almost every foodblogger once, twice, thrice baked this famous brownie. I gotta say I choose David Lebovitz recipe because it use less egg :D How I love that! and like any other David's brownie recipe, it doesn't required baking powder. Means healthier at all cause. As for the taste, they're scrumptious! I enjoy it the most when cold. Need any more explanation? brownie....chocolate and creamcheese? Perfect combo. Though my marble was quite disastrous, haha. Blame it on the little pair of hands who wants to help mommy on the swirling :D Anyway, he's so happy that I let him do the swirl. So, tho its look pretty awful, I admire my little boy's spirit. He always take part almost everytime I bake something :)
The Recipe, taken from David Lebovitz Cheesecake Brownie
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract
HOW TO :
1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with butter
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.
Let cool, transfer to cooling rack