Small Kitchen………………………,

July 18, 2008

Udang bumbu bakar w/ sambal kacang cabe hijau

Kebetulan minggu lalu beli udang seger yg ukuran besar2 sebenarnya krn kepingin aja cuma belum tau mau dimasak apa..,nah hari ini timbul ide bikin sate udang berbumbu…dgn sambalnya..rasanya hmm mantapp….

UDANG BAKAR

Bahan :

1/2 kg udang segar ukuran besar dibersihkan

5 buah bawang putih

1/2 sdt merica bubuk

1 sdm ketumbar bubuk

1/2 cm kunyit

2 sdm air jeruk lemon/jeruk nipis

1 sdt garam

2 sdm mentega dicairkan

Cara membuat :

Haluskan semua bumbu, campur jadi satu

masukkan garam, air jeruk lemon, mentega kedlm bumbu tadi lalu aduk

Masukkan udang lalu diaduk sampai bumbu merata biarkan sekitar 30 menit agar bumbu meresap

Siapkan tusukan sate, kemudian tusuki udang sampai habis

Panggang sambil dibolak balik, sampai matang (jangan terlalu garing krn rasa manisnya akan hilang)

SAMBAL :

2 sdm kacang tanah goreng/creamy peanut

4 buah cabe hijau besar

3 buah bawang putih

1 sdm air jeruk lemon/(bila ada bbrp iris nanas potong2 kecil2)

garam

gula sedikit

air

Cara membuat :

Iris2 cabe dan bawang putih lalu ditumis dgn sedikit minyak sampai layu

Angkat kemudian blender dgn kacang, dan air lemon/nanas

Siapkan panci tumis kembali bumbu tersebut dgn diberi air, garam dan gula sesuai selera

Sambal siap dihidangkan dgn sate udang tentunya ditemani nasi panas dan sayuran.

Comments (1)

March 12, 2008

start today..going to indonesia

Filed under: Uncategorized

Comments (0)

March 7, 2008

Click Event : “METAL”

Filed under: Event

Before i didn’t have any idea to make some picture for click event this month, but…finally mugs and the keys became my inspiration to follow Click event with the theme "METAL".

Here is the pict :

Here my other snapshots…:

Comments (5)

March 5, 2008

VANILLA CUPCAKES

Filed under: cakes, Event

I made this cupcakes to participate in Event "Spectacular cupcakes 2008"

with host by Mbak Arfi in NZ

VANILLA CUPCAKES

Ingredients:

120 gr eggs

100 gr sugar

100 ml salad oil

40 ml milk

120 gr flour

1 tsp baking powder

1 tsp vanilla essence

Directions:

Beat Eggs and sugar with an electric mixer until frothy and thick
Gradually stir in milk with a spatula
Add salad oil but do not stir for too long
Add in sifted flour, baking powder and vanilla essence. Stir well
Spoon the cake mixture into a piping bag and pipe into 10 paper cases.
Bake in oven preheated to 180 degree C for 18-20 minutes
Cool on wire racks
Decorate with Icing Sugar

Comments (5)

February 24, 2008

Click Event “Flour” : Sweet Bread

Filed under: Bread

Last week after making the project of the cake of the friend’s order, I was still wanting to make sweet bread because already almost 1 month had not made this bread for my family’s food.., I made various sweet bread that was filled up with pecan, chocolate, cheese, etc.

Here above my Entry for Photo Event with Theme Flour this month at Jugalbandi

Sweet Bread Recipe

(Recipe by Anna P. from RecipeZaar.com)

Ingredients
1 teaspoon granulated sugar , plus
3/4 cup granulated sugar
1/2 cup lukewarm water
1 package active dry yeast or 1 tablespoon active dry yeast
6 eggs , room temperature
1 teaspoon salt
1 cup warm milk
8 cups all-purpose flour
1/2 cup butter , melted and cooled
Topping
4 teaspoons butter
Additional ingredients for filling and topping also :

Nuts, raisin,cheese chocolate, etc

Directions
In measuring cup, dissolve 1 tsp. sugar in lukewarm water
sprinkle in yeast and let stand for 10 minutes, or until frothy.
In large bowl, beat eggs, salt and remaining 3/4 cup sugar for 2 minutes, or until foamy.
Stir yeast mixture vigorously with fork and stir into egg mixture.
Stir in milk and gradually beat in flour.
Turn dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
Return dough to bowl and gradually add butter.
Continue kneading until all butter is blended into dough.
Place in lightly greased bowl, turning to grease all over.
Cover and let rise in draft-free place for 1 hour.
Punch down dough; turn out, divide into several portions and form each portion into a ball.

Then filled with sorts various filling and topping

Cover dough and set aside on well-floured board or counter top for 30 minutes, or until dough looks slightly puffy and surface is crusty.

Place dough on well greased baking sheet and bake in 325F oven for 20 minutes, or until golden on top. Turn off heat and leave bread in oven for 10 minutes, or until browned all over. Transfer to wire rack to cool. Place 1 tsp. butter on each loaf and brush to coat top. Blot off excess with paper towels.

Comments (2)

January 13, 2008

Click “Liquid” : Ice Lemon Tea

Filed under: beverages, Event

This drink was very fresh when in drank during the summer season.., moreover after dining with food that was full of the spice and solid….

Really simple to make it only was needed:

1 cup lemon juice (freshly squeezed)
1 cup Sugar
4 tea bags
4 cup boiled hot water
1 gallon jars
Ice cubes.

Directions:
·         Measure sugar and place in large mixing bowl with 1 cup lemon juice to dissolve.
·         Measure water and bring to a boil in a saucepan.
·         Remove from heat and place tea bags in the pan to steep for no more than 5 minutes.
·         Remove the bags and discard.
·         DO NOT SQUEEZE tea bags (this crushes the leaves and releases the tannin which is bitter).
·         Pour hot tea into sugar/lemon mixture and stir to mix well.
·         Transfer into one gallon container and fill to the top with cold water.
·         Refrigerate and serve over ice.
·         optional lemon slices or mint leaves

(Source from Gingerbee at recipezaar.com)

This is my entry for Click event with Liquid Theme.

Comments (3)

December 24, 2007

Click “Nuts”: Mixed Nuts Pie

Filed under: snack, Event

This recipe I took from GoodFood magazine the last edition, the original recipe was American Pecan Pie.., because in the recipe was added flavoured bourbon that is American style whisky from the Kentucky the area of the US. Therefor I did not use this flavour. And the pecan also it had substitute with some nuts that was available in my kitchen.

For the Pastry:
300gr plain flour
150 gr melted butter
50 gr caster sugar

For the Filling :
175 gr mixed nuts (hazelnut,walnut,pistachio) halves
4 large eggs
85 gr light muscovado sugar
175 gr golden syrup
1 tsp vanilla essence
50 gr melted butter

For the fancy ice cream:
Beat 150ml whipping cream with 2 tbsp golden syrup until softly stiff, then turn into rigid container and freeze. Serve straight from the container like ice cream, or leave to soften for up to 15 mins for a softer, creamy version.

Directions:
Heat oven to 180˚C. work the flour, butter and sugar together with hand until well mixed, then press onto the base and up the side of six 10cm fluted tart tins. Put on a baking tray.
Reserve 2/3 nuts halves and roughly chop the rest. Beat together eggs, sugar, syrup, vanilla, melted butter and chopped nuts, and spoon into the tart cases.
Top each one with some nuts halves, Then bake for 20-25 mins until golden and set. The filling will rise up as it bakes, but with settle back is it cools.
Serve with fancy iced cream on top.

Hmmmm.., do you want to taste it..?????????????

The photo above is my entry for December’s Click event hosted by Jai n Bee at Jugalbandi

Comments (4)

December 18, 2007

Happy Eid Al Adha

Filed under: Uncategorized

Untuk semua sahabat dan sanak family dimanapun berada…,

Kami mengucapkan :

Comments (0)

December 3, 2007

KBB#2 Chocolate Mousse Cake

Filed under: cakes

KBB#2 ini kebetulan yang jadi Host-ditunjuk diiku oleh mbak Arfi.., wah mendapat tugas begini kudu bkin yang bener nih…he..he.., ternyata hasilnya not bad.., step by step dlm resep aku ikutin penuh hanya resepnya aku pakai 1/2 soalnya dirumah hanya bertiga…,

Untuk moussenya ada tambahan flavour vanilla dan pinneaple…biar segar…., my hubby dan anakku ternyata suka..alhamdulillah tandas juga kuenya….:)

Chocolate Mousse Cake

Sumber : Penny Oliver Cuisine 2005

Cake :
4 bh telur utuh,3/4 cup gula kastor,2/3 cup terigu all purpose, 1/3 cup maizena, 1sdt baking powder

Kocok telur menggunakan mixer hingga naik dan kental. Tambahkan gula
sedikit demi sedikit sambil terus dikocok hingga adonan putih dan
sangat kental. Ayak semua bahan kering lalu campurkan ke dalam adonan
telur hingga rata. Tuang ke dalam loyang ukuran 26-28cm yang sudah
diolesi mentega dan ditaburi tepung. Panggang dengan oven yang sudah
dipanaskan terlebih dahulu suhu 190C selama 25-30 menit. Keluarkan
cake dari loyang dan letakkan ke atas rak, dinginkan. Letakkan cake ke
atas piring saji. Eratkan aluminium foil ke sekeliling cake (kalau mau
bisa pakai baking paper tapi digandakan, supaya bisa tegak dan lebih
kukuh kalau disiram dengan mousse nantinya).

Mousse :
250g cooking chocolate, 6 kuning telur, 250g mentega suhu ruang, 6 putih telur

Tim coklat hingga leleh. Kocok kuning telur lalu campurkan dengan
coklat, aduk rata. Tambahkan mentega sambil dikocok. Kocok putih telur
hingga kaku. Masukkan adonan putih telur ke dalam adonan coklat. Tuang
adonan ini ke atas cake. Tutup dan dinginkan selama 4 jam atau
semalaman.
(Jika menggunakan thickened cream, pakai 250g lalu kocok dan campurkan
ke dalam adonan coklat).

Variasi: untuk mousse, silakan divariasi dengan flavour macam
frangelico, cointreau, brandy, atau vanili. Putih telur bisa diganti
dengan thickened cream jika ragu-ragu menggunakan putih telur.
Garnish/hiasan bisa divariasi dengan serutan coklat, coklat bubuk,
atau fresh fruit jika memang sesuai selera.

Topping :
300ml krim, kocok, 100g cooking chocolate dilelehkan dengan 50ml krim
dan 3 sdm brandy (brandy bisa dihilangkan atau diganti dengan
vanili—meskipun tidak sama setidaknya ini memberi flavour ke coklat)

Tutup cake dengan krim kocok lalu tuangi coklat leleh tadi. Potong dan
sajikan dengan sedikit tambahan coklat leleh di sisinya. (You can use
your imagination and your own style on this! Have fun!)

——————————— ### —————————————-

Chocolate Mousse Cake

Sumber: Penny Oliver. Cuisine. 2005.

Cake:
4 eggs, ¾ cup caster sugar, 2/3 cup flour (all-purposed), 1/3 cup
cornflour, 1 tsp baking powder

Beat the eggs with an electric beater until very thick and fluffy.
Slowly add the sugar and continue beating until the mixture becomes
white and very thick. Sift all the dry ingredients together and gently
fold them into the egg mixture. Pour the cake mixture into a buttered
and floured 26-28cm spring form cake tin. Bake in a preheated oven at
190C for 25-30 minutes. Turn the cake onto a rack and cool. Transfer
the sponge to a serving plate. Fix a fold of strong tin foil around the cake to form a collar, ready to receive the chocolate mousse mixture.

Mousse:
250g cooking chocolate, 6 egg yolks, 250g soft butter, 6 egg whites

Melt the chocolate over hot water. Beat the egg yolks and blend with
the chocolate to mix well. Beat in the softened butter. Beat the egg
whites stiff to the stiff peak stage. Fold the stiffly beaten egg
whites into the chocolate mixture. Pour the chocolate mixture over the
cake. Cover and refrigerate for 4 hours or overnight.

Note :
For mousse you can mix with some flavours like frangelico, cointreau, brandy, vanili etc,
Egg whites you can replace with tickened cream and garnish with your taste…!!

Topping:
300ml cream, whipped, 100g cooking chocolate melted with 50ml of cream
and 3 Tbs of brandy

Cover the cake with whipped cream and drizzle over a little melted,
flacoured chocolate. With each slice of cake serve a little extra
flavoured, melted chocolate on the side.

Comments (0)

December 1, 2007

KBB#1 Paris Brest

Filed under: snack

Tantangan I Klub Berani Baking periode

Sept-Okt 2007 kemarin yaitu :

Paris Brest

Tingkat kesulitan: Mudah.
Untuk 16 buah.

Adonan Kulit:
20g mentega,
¼ cup (60ml) air,
¼ cup (35g) tepung terigu,
1 btr telur

Panaskan oven, suhu tinggi.
Olesi 2 loyang datar dengan mentega atau alasi dengan baking paper.
Campur mentega dengan air di panci,didihkan. Tambahkan tepung, kocok dengan sendok kayu hingga adonan lepas dari sisi panci. Angkat, pindahkan ke wadah lain, masukkan telur
dan kocok hingga adonan lembut.
Buatlah 4cm lingkaran sebanyak 8 buah.
Semprotkan adonan ke lingkaran sebelah luar, panggang dalam oven panas selama 7 menit (ini tergantung suhu oven masing-masing).
Turunkan suhu hingga ke suhu sedang, panggang lagi selama 10 menit atau sampai cincin pastry-nya kecoklatan dan crisp.
Belah pastry, horizontally, panggang lagi selama 5 menit atau sampai cincin mengering. Dinginkan dalam suhu ruangan.

Adonan Pastry Cream (Custard):

1 cup (250ml) susu,
½ batang vanili, belah dua ( aku pake vanili ekstract)
3 btr kuning telur,
1/3 cup (75g) gula caster
2 sdm tepung maizena

Didihkan susu bersamaan dengan batang vanili. Angkat batang vanili
setelah mendidih.
Kocok kuning telur, gula dan tepung maizena dengan mixer hingga kental. Tambahkan susu sedikit demi sedikit.
Masak lagi custard di atas api besar hingga mendidih dan adonan
Sendokkan custard ke dalam piping bag, lalu semprotkan ke atas 16 cincin paruh tadi, tutup dengan separuh bagiannya lagi.
Letakkan paris-brest ke atas loyang yang dialasi foil.
Tuangkan toffee di atasnya dan susun atau taburkan almond iris (20g).

Toffee :

1 cup (220g) gula caster
½ cup (125ml) air

Campur gula dan air, aduk hingga gula larut di atas api besar, lalu jika gula sudah larut, didihkan.
Turunkan suhu api, terus masak toffee tanpa ditutup dan tanpa diaduk hingga warnanya coklat terang (kalo warnanya coklat tua atau kehitaman itu namanya gosong, bo!).
Angkat dari api, biarkan dulu hingga gelembung udaranya habis.

Comments (0)

November 27, 2007

Cake project

Filed under: cakes

Ini cake yang aku buat dalam bulan2 ini yg sempet didokumentasikan..sebagian lagi sudah keburu diambil oleh yg memesan…:)

Comments (0)

November 26, 2007

Lapis Legit Prunes

Filed under: cakes

Bermula dari permintaan seorang temen yang kepengen makan lapis legit..akhirnya aku buatkan satu loyang untuknya beberapa hari kemudian aku telp ibu di bandung.., sambil ngobrol2 ternyata beliau baru saja selesai bikin lapis legit sambil ngajarin ibu2 yg didekat rumah..dan hasilnya dimakan untuk pengajian esok harinya…, aku jadi ngiler deh..apalagi membayangkan lapis legit ibuku yg emang enak tapi kok aku ga bisa bikin seenak beliau ya..??

Ntar kalo pas pulkam mau berguru yg bener deh sm ibu…., akhirnya setelah telp ibu karena kepengen aku bikin lagi deh, ngerjainnya sambil beberes rumah menunggu my hubby pulang kerja..

Banyak resep untuk lapis legit ini, kali ini aku coba otak atik resep dr bermacam2 sumber tapi dimodifikasi dgn 20 telur aja soalnya dirumah Cuma ber 3.., dan untuk bumbu spekkuk aku bikin sendiri tanpa kapulaga krn suamiku alergi dgn bumbu rempah ini…

Sekalian aku tambahkan prunes..biar ada asem2 legitnya…

Hasilnya lumayan untuk camilan sore hari….

Lapis Legit Prunes

Bahan:

200 g mentega
140 g margarin
85 g tepung terigu
4 sdm susu kental manis putih
1 1/2 sdt bumbu spekuk
20 kuning telur ayam
200 gr gula castor
1 sdt vanili bubuk
margarine untuk olesan

Buah prunes (belah dua lebarkan bila suka direndam rhum)

Cara membuat:

Siapkan loyang persegi uk 18x10x7 cm, alasi kertas roti, semir margarin. Sisihkan.
Panaskan oven dengan api bawah hingga mencapai suhu 180 C.
Kocok mentega, margarin, susu, dan bumbu spekuk hingga lembut. Sisihkan.
Kocok telur, gula, dan vanili hingga putih dan kental.
Masukkan mentega kocok, aduk rata.
Masukkan tepung terigu sambil aduk rata.
Tuang 80 ml adonan ke dalam loyang, ratakan.
Panggang dalam oven hingga kekuningan.
Keluarkan dari oven, tekan-tekan, tuangi 80 ml adonan. Panggang kembali. Ulangi proses ini sebanyak 4 kali.
Matikan api bawah, pakai api atas. Kerjakan berlapis sampai adonan habis. Tiap 4 lapis, olesi adonan dengan margarin supaya lembab.
Saat lapisan ke 6 taburkan prunes menyebar diatas adonan
Sampai lapisan terakhir taburkan buah prunes kembali panggang sampai berwarna kecoklatan
Angkat, dinginkan. Lepaskan dari loyang.
Potong-potong. Sajikan.

Comments (2)

Checkerboard cake

Filed under: cakes

Untuk cake ultah kemarin aku bikin checkerboard cake..resepnya aku lupa ambil drmn saking banyaknya resep he..he.., lembut dan enak teksturnya…, ohya diresep pake 3 pan sementara aku cuma pake 2 pan bulat diameter 26, untuk dekorasinya semua dr coklat dan white coklat…

CHECKERBOARD CAKE

Ingredients:

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/4 cup shortening
¼ cup butter · 2 cups sugar
1 tablespoon vanilla
5 egg whites, at room temperature
5 egg yolks
1 1/3 cups buttermilk
1/3 cup unsweetened cocoa powder
1 tablespoon milk
Chocolate Frosting

Directions:

Grease and flour three 8 x 1 1/2-inch round baking pans. Preheat oven to 350 degrees F.
In a bowl combine flour, baking powder, soda, and 1/2 teaspoon salt.
In a very large bowl beat shortening,butter with an electric mixer on medium speed for 30 seconds. Add 1 2/3 cups of sugar, vanilla,eggyolks; beat till combined. Alternately add flour mixture and buttermilk, beating after each addition just till combined.
Thoroughly wash beaters. Beat egg whites on medium until soft peaks form (tips curl). Gradually add remaining sugar, beating on medium to high till stiff peaks form (tips stand straight). Gently fold half on the egg white mixture into beaten mixture. Fold in the remaining egg white mixture.
Spoon half of the batter (about 3 1/4 cups) into a bowl. Sift cocoa powder over remaining batter. Stir in the 1 tablespoon milk. Set 3/4 cup of white batter aside.
Spoon 1 1/4 cups of remaining white batter around the outer edge of each of two of the prepared pans. Spoon 3/4 cup of chocolate batter in a ring right next to the outer edge of white batter in each of the pans. Spoon half of the remaining white batter in the center of each pan.
In the third pan, using 1 1/4 cups of chocolate batter, make an outer ring. Using the reserved 3/4 cup white batter, make inner ring. Fill center with the remaining chocolate batter.
Bake at 350 F degrees about 25 minutes or till cakes test done. Cool in pans about 10 minutes. Remove and cool.
Place a cake layer with a white outer ring on serving plate. Frost top with 1/2 cup frosting. Place cake layer with chocolate outer ring on top. Frost top with 1/2 cup frosting. Top with remaining layer. Frost sides and top with remaining frosting.

Chocolate Frosting Makes 4 cups.

Beat together 1/4 cup margarine and 2 cups sifted powdered sugar. Beat in 3 squares (3 ounces) unsweetened chocolate, melted and cooled; 1/2 cup milk; and 1 teaspoon vanilla. Beat in 2 1/2 to 3 cups sifted powdered sugar to reach desired consistency.