Misro

Misro is abbreviation of aMIS di jeRO, which is from Sundanese(West Java ethnic) language that means "sweet inside". Misro one of the old Indonesian snacks. Probably long before donut and burger came imperialized the taste of Indonesian people...just kidding, it is not that meanful. I think. Nevermind.
Misro is so 'Indonesia'. If you see the ingredients bellow, they are all so tropical; cassava, coconut, tapioca and gula Jawa. Have I told you about gula Jawa before? I will tell you about it in another post about this palm sugar that so sweet, chewy and make Indonesian food so different.

First batch



Everytime I cook from the recipe of old times, I can not help but remembering my childhood when my grandma always supply us, my brothers and me with simple and traditional snacks. I loooove her dearly and miss her so much. I miss my Mum too. Oh.

If you never taste Misro before, it is supposed to be crunchy outside and a bit chewy on the inside. As the name is "sweet inside", it filled with gula Jawa or Javanese palm sugar. Misro, have a 'sibling' named Comro or Combro which means onCom di jeRO or oncom inside. Oncom is a bit like Tempe. I will try to make Comro someday, but it might be hard because I still do not know where to find oncom in Auckland. I might substitute it with Tempe.

It is glutenfree, dairyfree, nutfree snack. Almost sounds healthy, eh? Unfortunately to anyone who is on diet, it is deep-fried. Well, I think still quite slimmer than donuts ;)

This is so easy, and you know I never make difficult recipe, right?

Bunch of them




Misro

Ingredients:
450 gram finely shredded cassava (I used 1 package of 454gram frozen shredded cassava)
100 gram fresh or frozen shredded coconut
1 heap tbsp tapioca flour
1/2 - 1 tsp salt
gula Jawa, chopped with knife, for filling

Directions:
- Mix together in a bowl all ingredients except gula Jawa.
- Mould the cassava mix with your hands into golf ball shape.
- Flat each ball in your palm and fill with about 1/2 - 1 teaspoon gula Jawa. Cover the filling by closing your hands with your fingers and try to cover the gaps. It is a bit tricky maybe, it is not like bread dough and a bit crumbly. Press a bit and shape it like a flat ball.
- Heat oil on medium heat.
- Deep fry all the dough until golden brown and crisp on the outside.
- Drain the excess oil with strainer or paper towel.
- Serve while it's hot. Bon apetite!

Melted gula Jawa inside, nom!

Chocolate Fudge Cake

We all love moist cake. I always imagine that fudge cake is moist and chocolaty. I never had chance to eat the store-bought one though. However, moist cake might involve too much butter sometimes.

Few weeks ago I found this recipe that use cocoa instead of chocolate, and oil instead of butter. Sounds better, I thought. So I made it, with a little bit my own way, which is skipping out the baking soda and baking powder, cut off sugar a bit, replace half of oil with yogurt. Unfortunately, by skipped out the food additives, I need something to rise the cake, which is egg. Yea, I know, not totally fat free. At least egg is a natural ingredient :p I also took the long way by whipping up eggs and sugar first until fluffy, rather than just stir and stir.

The original recipe has a very interesting icing that made of coconut cream instead of regular cream. I really, really wanted to make the icing, really. It didn't happen. Two reasons, my boys wouldn't be patient enough to wait for icing, and I was happy enough to have it without icing. Maybe someday, someday, I will ice a cake. Someday. Yup.

This cake satisfied me, my hubby and our two boys. It is moist, that you can eat it straight away after you put in the fridge. Yes, it didn't get dry after I put it in the fridge over night. I will definitely make it again, and again.

So here it is, if you like to try, our humble, moist Chocolate Fudge Cake.

Chocolate Fudge Cake

Ingredients:
1 cup of plain flour
¼ cup of cocoa
3/4 cup of sugar
3 eggs
½ teaspoon of salt
1/4 cup of oil (I used sunflower oil)
1/2 cup of yogurt
1/4 cup chocolate chip (optional)
1/4 cup coarsely chopped roasted cashew (optional)

Directions:
- Preheat your oven to 180C.
- Line a 20x20cm cake tin with baking paper.
- Sift flour and cocoa in a bowl and stir to combine.
- Stir together in other bowl salt, oil and yogurt until blend.
- Whisk eggs and sugar with electric mixer until fluffy.
- Fold in the flour mixture and the yogurt mixture alternately with spatula until well combined.
- Put in the oven and bake for about 20-30 minutes. The time will vary depending on your oven.
- Cook until bamboo skewer comes out clean.
- Once cooked, remove from the oven and allow to cool.
- Get a fork! :)

Oseng-oseng Daun Silverbeet

Oseng-oseng=tumis=stir fy.
I've always seen silverbeet in the grocery stores, but I never eat or cook them before. The leaves are big-thick dark green with white stalk. I was curious about it, but never bought it until one day, one good friend mbak Jeanne posted a picture of Silverbeet dan Udang Masak Santan (silverbeet and shrimp in coconut milk) in facebook. So I asked her about the leaves' taste and how to cook it. It seemed this leaf is just like I thought it was, reminds me of papaya leaves when it cooked.

I finally bought just a bunch, to see how it goes. I was about to cook just like mbak Jeanne did with coconut milk, but I just cooked Opor Ayam (with coconut milk too) a day before. I thought, this could be too much coconut milk in 2 days. So I decided to make something easy, stir fry, as my grandma and my mum used to make. As their old way, I also added fried white bait. Their crunchiness just make it more complete. If you are not familiar with silver beet and white bait(Teri in Indonesian, and I think other part of the world call it anchovy?), I'll post photos of them when I buy them again. Otherwise, just google it please :P

It turn up lovely, almost like papaya leaves but without the bitter taste. Even better, right? My husband ate it too! The best way to eat it is with warm white rice and Sambal Terasi. Sambal is Indonesian condiment made of chilli and it's hoottt!

The recipe I wrote bellow is a very small portion, maybe enough for one or two adult.

Oseng-oseng Daun Silverbeet

Ingredients:
1 bunch silverbeet, leave out the white stalk
1 salam leaf (Indonesian bayleaf)
1 small package of white bait, fried and drained
salt

Spices, chopped:
1 big clove garlic
3 shallot
1 big red chilli (take out the seeds if you don't want it hot)
optionally, some cabe rawit (bird's eye chilli) cut in two

Directions:
- Cut the silverbeet into chunk pieces
- Heat some oil (about 2 tablespoon) in a pan over medium heat.
- Stir in garlic, shallot and chilli until golden.
- Stir in the silverbeat.
- Add some salt
- Add a little water if necessary. Cook until done but not too tender or mushy.
- Turn off the heat off.
- Sprinkle and stir the fried white bait when it's time to eat, to keep the white bait still crunchy.
- Enjoy with white rice and sambal is the best :D

Avocado Juice

Tooooo simple.
Indonesian who read this post will be like, 'What? Just avocado juice and you need to post it in a blog??'.
Ha ha... Why not?
It is because of how simple it is, I want to share it. In most part of the world, avocado has consumed as savoury food. Some people even confuse it whether it is vegetable or fruit.
However, in Indonesia, when we think avocado, most of us probably think about juice, or other beverages. It usually consumed as a sweet drink, with addition of some sugar, syrups or condensed milk(which of course lots of sugar in it).

The avocado juice is usually just a juiced or blended avocado with some water or milk, simple syrup or sugar and ice, pour in a tall glass. Then we add condensed chocolate milk just a bit. It's smooth and creamy, and just... nom nom!

Simple.

However, I think it involve toooo much sugar in it. I want something healthier, so I simply substitute sugar/syrup to honey. I also dilute unsweetened drinking cocoa with a little hot water to substitute the condensed chocolate milk. My kids love it, and I can drink with them, no worries :)

The fun of this avocado juice is, you can have that simple juice with or without chocolate taste. Then, if you substitute honey to banana, you will have a smoothie. Then, after become smoothie, you can freeze the into ice cream! As a matter of fact, at this moment I got my smoothie in the freezer as my first attempt to make ice cream from it!

Anyway, here is the simple avocado juice :)

Avocado Juice

Ingredients:
1 ripe avocado, scoop the flesh out
1 tbsp honey
2-3 ice cubes
water or milk
1 tsp unsweetened drinking cocoa
1 tbsp hot water


Directions:
- Blend ice cubes, avocado flesh, honey until all crush.
- Start to add water or milk little by little until you got the density that you prefer. If it's very liquid it will be like juice. If you keep it a little dense it will be like smoothie (my preference).
- Pour in a tall glass.
- Dilute the cocoa with hot water until smooth. Drizzle it on the avocado juice. Add a straw and enjoy.
- Optionally, you can omit the honey and switch to one banana.
- Optionally again, you can freeze it into ice cream like this lovely blog I found: thriftydecorchick.
- Simply enjoy! :)

Sage and Onion Roasted Chicken

It started when we bought frozen ready to cook Sage and Onion Roast Chicken. It's just a package of frozen marinated and stuffed chicken that we bought from supermarket one day. It is easy because all we need is just put the chicken in oven for 1 hour and, voila! No preparation needed. My hubby love it, and would be happy if we buy it again. My kids ate it. And I...well, I think I just have to find the recipe by Google, ha ha ha! It's just curiosity. I thought, the name is sage & onion....could the ingredients be not more than sage and onion? :D

So, I found these two recipes. It's like a little bit habit of mine, that when I googled, I compare some of recipes I found, and pick up 2-3 recipes that I like. At the end, I might fuse 2 or 3 recipes, or feel happy enough with just one. This time I fuse 2 recipes. One recipe is from the Hairy Bikers, while the other one is from Lala's kitchen blog.

It's quite easy, only a little messy when stuffing and rubbing the chicken, but it's alright. It's simple, yet yummy. Most of all, cooking from the scratch is fresher, cheaper and heart pleasing :)


Here is my Sage and Onion Roasted Chicken

The chick, ready to roast

Ingredients:
1 medium whole chicken
1 egg yolk
1 slice of bread or 1/2 cup of bread crumbs
2 onion
1 clove garlic
2-3 tbsp dried sage or 4 fresh ones
salt
pepper
a pinch of freshly ground nutmeg
1 heap tbsp butter
lemon
olive oil


Directions:
- Boil onions in water just enough to cover them for about 5 minutes. Drain them. (I usually keep the water to boil potatoes that accompanied the chicken later).
- Smear chicken with lemon zest. Set aside.
- Heat up oven to 180 degree celcius.
- Process boiled onion, garlic, bread, egg yolk, butter, sage, nutmeg, salt, pepper and butter in blender or food processor until it looks like coarse mixture (not until it become paste-like).
- Stuff the stuffing inside the chicken and massage some of the stuffing on the chicken's skin.
- Rub a little oline oil on the skin.
- I sew up the opening part of the chicken to keep the stuffing in, but it's up to you.
- I usually put it in oven plastic bag before put into the oven, but it's up to you.
- Cook about 1 1/2-2 hours. I'm usually happy with 1 1/2 hours.
- Since I usually use oven plastic bag, I usually make few holes on the plastic. When the chicken almost done, I take the chicken out, take the plastic away (caution: Hot!), and roast again about 10 minutes to get the skin brownish.
- Serve with potatoes and vegetables, anyway you like.

Serve: 2 adults and 2 toddlers :)

Tomato Soup

I have been struggling to continue my project to find natural food colouring as in this post. I was probably focused to much in cakes, while food colouring is actually can be used in many type of food, like soups.

Last night was the second time I cooked tomato soup. I found the simplest and easiest recipe here and got idea of how to make the tomato soup looks naturally red. Unfortunately I forgot from which site was the idea came from. I will re-post again if I could find it.
Update: I found the site again! Here it is, give it a visit: homecooksrecipe.com

Wouldn't it wonderful if you can have good RED tomato soup? If we use canned tomato paste or sauce, you might will get that hot red colour. However, I want to cook as close as natural food, and canned tomato could probably has artificial food colouring, right?

So, here is the key; Beet Root. Just a slice of beet root, and everything is good. I used about the size of ice cream's scoop or maybe two tablespoon of beet.

I did used one tablespoon of tomato paste to follow the original recipe. One tablespoon did not really change the colour to red. Beet root does. You can use any tomato soup recipe and put a slice beet root to it make natural red.

By the way, I looooove this soup because it means I could continue the natural colouring project. Beet root officially a natural food colouring! I'll update the natural colouring post right now.

So, here is the recipe that I made.

Tomato Soup

Ingredients:
1kg ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
1 tablespoon of tomato purée
a slice of beet root
a good pinch of sugar
2 bay leaves
some ground black pepper (I use black and white pepper)
1.2 litres hot stock (I just made it from water and a piece of chicken :p)

Directions:
- Dice all of the vegetables including the onion.
- Heat up oil on the pan.
- Throw in the diced onion, carrot and celery stick. Stir until soften.
- Put in the tomato purée, stir well.
- Get the diced tomatoes in the pan, stir again.
- Season it with salt, sugar, black pepper and bay leaves.
- Let it cook for a while until the tomatoes a bit shrink.
- Pour in the stock, but save a bit to help blend the beet root in blender.
- Put the lid on and stir occasionally until they are soft and juicy.
- Take the lid off and fish out the bay leaves.
- I waited a little bit more to let the vegetables a bit cooler.
- Meanwhile, blend the beet root and a bit of stock until smooth.
- Pour in cooked tomato into blended beet root and blend altogether until smooth.
- Put it back to the pan and you can taste it and add more seasoning if necessary.

Gulai Ayam

Hi!
Few days ago my hubby said, "Could you make Gulai Ayam like the one Padang restaurants sell?".
"I could try", I said. "Okay", he said.

So, there I was browsing internet again, and let my hubby pointed out pictures of Gulai Ayam in the Google search page, "This one", he said. "Okay"

Anyway, here it is the gulai I made yesterday. It wasn't really like the one in the Padang restaurants, but it's nice to have them anyway. The kids, they didn't know there's chilli in it, like it too. After they finished the meal I told them there was chilli in it.

Oh, by the way, the milk and water in this recipe below is just approximate.

Overall, it's so good to see Indonesian warming food in this winter ^^!

Gulai Ayam

Ingredients:
1 kg chicken
about 1 cup coconut milk
about 1 cup water
1 stack lemongrass, whacked
1 turmeric leaf (I omitted it because I didn't have it)
4 kaffir lime leaves, tear a bit
salt

Spices, grind altogether:
3 hot chilli (I tossed out the seeds and used 3 chilli to be kids friendly. You can add more and include the seeds to make it hotter)
5 shallot
5 garlic
Ginger, about thumb size
Turmeric, about thumb size (I used 1 heap teaspoon of ground turmeric)
1 tbsp coriander seeds
4 candlenut
Galangal, about thumb size
1/2 tsp ground white pepper

Directions:
- Heat cooking oil in a pan with medium heat.
- Stir in the ground spices and cook until done and fragrant
- Add in lemongrass, turmeric leaf, kaffir lime leaves and chicken.
- Cook just a brief until the chicken change colour.
- Pour in water and coconut milk.
- Add salt.
- Cook until the chicken done.
- Enjoy with warm freshly cooked white rice.

Coco-Raisin Chocolate Chip Cookies

Hmm.. I don't really know what to call this cookies. I made this just because I have too many raisin in my kitchen's closet. My youngest looooves raisins and sultanas, while my eldest could almost throw up if he forced to eat them.

So I was thinking how can I make something with sultana that everyone can eat it? How should I 'camouflage' it? Aha! I thought. How about chocolate chips? Their colours is about the same as raisin. But then, how could I disguise the raisins' texture? If it's in a bread or cake, my eldest might notice it. Besides, my right hand is still in injury, I think it's because handling mouse too much. It's not a joke (even though that means I was in computer too much which is might be silly), my husband said many people got hands injury when they're using computer mouse too much. So anyway, that means I can not knead bread dough. I've tried once, it made my hand more aching and my bread gone baddddd. Then I thought cookies will be saver to hide raisins.

I made the cookies based on the previous chocolate chip I made before. I substitute half of the chocolate chips with raisins, and substitute almond with coconut. Still without any synthetic food additives.

Here's the responses of my beloved little men while they were eating it:
My eldest son came to me while he was munching the cookies and said: Bunda(Mum), did you put chocolate in it?
Me: yes.
Few minutes later, my youngest chased me to the kitchen, munching cookies and said: Bunda, did you put raisin in it?
Me: yes.
Me: (silently giggled)

The point is, my husband and I always try avoiding lie to the kids. So this is not a lie, I answered every my kids' question honestly. Anything that they don't ask, I don't answer, he he.

By the way, I really don't know what to call this cookies. Sorry if the name gets too long then :)
Anyway, here's the recipe:


Coco-Raisin Chocolate Chip Cookies

Ingredients:
1 cup wholemeal wheat flour
1⁄2 cup brown sugar
1⁄4 tsp salt
1⁄3 cup oil
1 egg
1⁄4 cup chocolate chips
1/4 cup raising, diced
1/4 cup dried coconut shred

Directions:
- Mix with spoon flour, chocolate chips, raisins and coconut.
- In another bowl mix with electric mixer egg, oil, sugar and salt until thick and the consistency resemble to mayonnaise.
- Add the flour mix into the egg mix. Fold with spatula, just until all wet.
- If the dough seems too wet, put the dough in the fridge at about 15 minutes, while we heat up the oven to 170C.
- Line a cookie tin with a baking paper.
- With two teaspoons make a ball of dough and put onto the the tin. You can press the dough a little with your finger to make it wider if you like.
- Bake about 10 minutes.
- Take out from the oven and let it cool. The first time they took out from the oven they might seems a bit soft, but after cooled it will be harden a bit. It will be chewy inside and crunchy on top.

Homemade ChocoCashew Spread

Do you ever buy something in a jar and thought, hmm this thing seems very easy if we make it by ourselves at home, rather then bought it in the supermarket.

Well, that's what I thought about nutella. I tought this could be probably contains hazelnut and chocolate, that's it. I believe home made is better because we are the one who put ingredients in our food. While store-brought food, well, we don't really know what did they put in store-bought foods. They probably using preservatives, and who know how much and what kind of sugar they put in it, right?

Then I found that many home made nutella recipes do not use chocolate, instead they use cocoa powder. Hmm, interesting. Even better, I thought. I also found that some of them using honey, with more less sugar. This getting better and better, I thought!

So, I made this yesterday, not using hazelnut but using roasted cashew. I bought non-salted cashew from bulk food alley. I used the blender to grind and blend the ingredients, it is quite smooth, but not too smooth. If you see the pictures you still can see it a bit gritty. But, for me it's not a big deal. I actually love the result.

The true tester is the family, of course. My husband thought it was a bit too salty. But, I thought it taste okay, if you get used to peanut butter. Then, the next test was to the kids. My eldest straightly recognize that the jar is not the regular chocolate jar. Of course, I re-used the marmalade jar.

After he tasted it, he said he likes it. Alhamdulillaaahhh... I know that everything-chocolate is good to him, ha ha. As my youngest woke up, I didn't worry at all, he can eat almost anything.

Then my conclusion is that I will make again after this one is finish, probably with less salt.
Not to mention that it saves money too ;)

ChocoChasew Spread

ingredients:
1 cup of roasted cashews
5 tbsp milk
6 tbsp honey
2 tbsp canola oil
2 tbsp cocoa powder
3 tbsp hot water
1/4 tsp salt or less

Directions:
- Make paste from cocoa powder and hot water. Set aside.
- Grind cashew, salt, and milk until smooth.
- Add oil and honey, blend well.
- Add cocoa paste and blend well. If it's too hard for your blender to blend all, you might want to continue stirring with spoon.
- Move into a jar, close tight and put in the fridge.
- Enjoy it with anything!

Sate Kerang

Mussels Satay. Yay.
If every week your food shopping is around beef,chicken and fish (like minee), you might get bored of what you cook (like I do). So, remember there are a lot of other creatures in the sea that we can 'catch' from the fisheries! For example, mussels. At the last shopping I grabbed a bag of frozen mussels and thinking of satay. Hm.. I wish I could just buy Sate Kerang (Mussels/Cockles Satay) just like in my home country, but here, I have to cook it by myself.

Thinking about buy or cook our food. It is probably more practice and easier when I was in my home country where I could just buy any food I like. But living here makes me more experience in cooking and baking. I am forced to! Of course, because not much people selling Indonesian food here. Not much at all. Not to mention not so many various Halal food here. Sometimes there are times when we feel that we are forced to do something, and feel a bit down about it, but we finally know that it is good for us.

Back to topic. Ehm.

Usually my hubby won't let me buy mussels, because he said that this creature able to live even in polluted water. He doesn't want us to be contaminated by any poisonous pollution. However, I successfully persuade him by saying, "We're in New Zealand now, don't you think the sea is much cleaner?". He agreed right away :p

I got this recipe, and I don't do much change to it, except the type of clam(the original recipe used cockle) and the amount of chilli, because my toddler would eat too. My family enjoyed them, Alhamdulillah. My husband just requested me to make Sambal Kacang(peanuts sambal/sauce) next time I make it again. Noted! So, I probably going to make it again next week, and I will update this post with Sambal Kacang.
By the way, I know I'm still not good in photograph, especially for night shooting. It's also look too plain. Maybe I should prepare the photo scene first before cooking. Although sometimes it's hard to do it when all your family member trying to grab the food as fast as they can. Oh well, I'll try again next week, InsyaAllah.

Anyway, here is the recipe.

Sate Kerang (Mussels Satay)

Ingredients:
500 gr mussels
1 tbsp gula jawa (Javanese palm sugar)
1 1/2 tsp salt
1 tbsp sweet soya sauce
100 ml water
3 tbsp oil
2 cm galangal, smacked
2 cm ginger, thwack with knife's back(or anything you got)
2 stalk lemongrass, thwack!
4 indonesian bay leaves, or you can use any bay leaves
4 kaffir lime leaves, tear a bit
skewers

Spices, grind altogether:
4 cloves shallot
2 cloves garlic
1/2 tsp coriander
4 red chilies, I use only one for toddler friendly sake

Directions:
- Heat the wok or pan and pour the oil
- Stir ground spices, lemongrass, lime leaves, salam leaves and ginger until fragrant.
- Add gula jawa, soy sauce and salt, stir well.
- Add the mussles and pour the water, bring to boil until cooked.
- Thread the mussels to the skewer, grill
- Enjoy

Sate Ayam

Sate Ayam or Chicken Satay. It's like, everybody's favourite. There are a lot of satay or sate in Indonesia, but this sate is Sate Ayam Madura, is one of the most famous satay in Indonesia.

Back in my home town (am I talking about my home town too much? Sorry), 'tukang' Sate Ayam (Chicken Satay's seller) could easily found around almost any residence area. Some tukang sate usually open on the side of the road or street from dawn to very late of night. Some other tukang sate pushing their cart passing houses while yells out, "Teeee, sateeeeeee!!". If you're bored with your home cooking, just call out the tukang sate and your tummy will be happy. Aww, I love road side food stalls :)
But... now we are in Auckland. There's no way there will be any food seller pushing their carts around your neighbourhood. Ever. Absolutely no Sate. Maybe there are some restaurant that sells Sate. But, it might be expensive and might not have the same taste as we used to bought in home town(again).

Browsing around the recipes, I found this recipe. Hmm, might be not so hard, so I gave it a shot. First of all, the chicken. You can use the breast fillets. But, in my opinion, chicken breast is not so juicy, you know? I decided to use boneless thighs instead. They are more juicy than the breasts. I tossed away some of their fats. Too much bulky chicken's fat scares me sometimes. Thighs have a lot of fat.

I grilled the sate on a pan over stove. For the sauce, I was still not so good in frying the peanuts. Peanuts has to be fry in hot oil, but the heat must be low. We want peanuts that brown and crunchy. Otherwise, the peanuts can be over cooked, too dark, and taste a bit bitter. So it has to be taken out from oil before it's too dark. Well, I was a little late, it became too dark but fortunately it wasn't so bitter. I made it the sauce not so spicy hot because I made them for the toddlers too. If it was for adults only, I might have add more chilli peppers.

Overall they tastes good and reminded us the taste of homeland.

Sate Ayam

Ingredients:
800 gr - 1 kg boneless thighs, diced about 2x2x2cm
1 clove of garlic, crushed
1 lime
2 tbsp oil
15 - 20 skewers
sweet soy sauce

Spices, grind altogether until smooth:
1 big red chilli pepper, toss away the seeds
2 small hot chilli peppers
3 big shallots
2 cloves garlic
6 candle nuts, fried or tasted
2 tsp palm sugar
1 tsp salt

Peanut sauce:
150 gr peanuts with skins, fried
water
lime


Directions:
- Marinated the diced chicken with lime juice and crushed garlic. Set aside.
- Grind the peanuts, but not too smooth. It is better to make it a bit chunky. Set aside.
- Heat oil on a pan over medium heat.
- Cook the grounded spices until well fragrant. Turn the heat off. Take 2 tablespoon of this cooked spice, mix with 2 tablespoon of sweet soy sauce, set aside. Left the other part of cooked spice in the pan.
- Mix the ground peanuts with cooked spiced, turn the heat on, add some water until reach sauce consistency. Cook just until boiled. Set aside.
- Thread the chicken onto the skewers, about 4-5 dice per skewer. Grill about 2-3 minutes one side. Brush soy sauced-spice onto the cooked side of chicken.
- Grill the other side about 2-3 minutes, then brush with spice-soy sauce again. Grill until done.
- Serve them with peanut sauce, sweet soy sauce and a splash of lime juice. You can add some chilli sauce if you like it hot.
- Enjoy! :)

Almond Chocolate Chip Cookies (Dairy-free, Additives-free)

Alhamdulillah.
I'm just very happy, and relief after making these cookies.
Every time I saw cookies recipe anywhere in internet or recipe books, they always using baking soda or baking powder. It's not that all of food additives are veerrrrrryyy dangerous. I'm not a doctor, you know. I'm just a little bit suspicious with food additives. A video and an article that I found about food additives makes me more and more want to avoid them. Besides, I just want to prove that all those synthetic or maybe chemical thing(I don't know) are not necessary to use in our food. More natural food probably are better healthier food, I think.

Of course I'm not and can't always avoid those things. I'm not so uptight avoiding it. We still eat store-bought cookies, breads, crackers, etc. But, it's just makes me happier to baking and cooking naturally. I'm not too attached with such synthetic things and don't have to buy baking powder, baking soda, and all of their friends. I can safe some money, thrifty me!
It feels like..great when we can beat those mass-production food. Ha ha, okay, I'm exaggerating.
I have talked about reducing food additives before in a cooking and baking mailing list. Some of them told me not to be paranoid. Oh dear.. Is it wrong if we have our own choice of healthiness?

Anyway, I always thought, can I make chocolate cookies without any synthetic food additives? Whenever I google about it, they always say no, you can't. Only shortbread that can be make without baking soda or baking powder, they said. Well. let see about that now.

Yesterday I really want to make cookies for my sons. I remember I have chocolate chips and almonds in the kitchen. I have to make something from those almonds before they got rotten! But, oh no, I only have 1 stick of butter, while that butter I kept to make pastry for pie. So, search and search, I found some recipe that instead of using butter, they uses oil. Good. I'm safe. Besides, using oil in baking is slightly healthier than using butter, right? ;)
Then I was thinking again, if I mix the eggs and oil until resemble to mayonnaise, maybe it can substitute butter well... While on that thought, I remember how we can bake cakes without those food additives as long as we mix the eggs right. So probably... The result of my fuzzy mind was, I will mix the eggs and oil until resemble to mayonnaise, and skip out the baking soda. Here is the recipe that inspire me to make cookie with oil, but I guess I changed quite a bit in it.

How's the result then? Good. I don't know how many cookies does it makes from one recipe, because my son kept on eating it every time I took them out from the oven. So I did't really had chance counting them.

I just love it.

Almond Chocolate Chip Cookies

Ingredients:
1 cup wholemeal wheat flour
1⁄2 cup brown sugar
1⁄4 tsp salt
1⁄3 cup oil
1 egg
1⁄2 cup chocolate chips
1/4 cup whole roasted almond, crushed

Directions:
- Mix with spoon flour, chocolate chips and almonds.
- In another bowl mix with electric mixer egg, oil, sugar and salt until thick and the consistency resemble to mayonnaise.
- Add the flour mix into the egg mix. Fold with spatula, just until all wet.
- Put the dough in the fridge at about 15 minutes, while we heat up the oven to 170C.
- Line a cookie tin with a baking paper.
- With two teaspoons make a ball of dough and put onto the the tin. You can press the dough a little with your finger to make it wider if you like.
- Bake about 10 minutes.
- Take out from the oven and let it cool. The first time they took out from the oven they might seems a bit soft, but after cooled it will be harden a bit. It will be chewy inside and crunchy on top.

Enjoy :)

Gulai Ikan Snapper (Snapper Fish Gulai)

It is supposed to be Gulai Kepala Kakap(Kakap's Head Gulai). A luscious meal from West Sumatera, Indonesia. Unfortunately, I don't know if there is 'kakap' in NZ. But they do got Snapper fish. My hubby love Snapper, and this time he requested Gulai Snapper.

I never really make gulai before. Gulai itself is a kind of curry. As many Sumatera's cooking, gulai needs a lot of spices and uses coconut milk(santan in Indonesian). It's not impossible to get all the spices that needed in this gulai. But, some of them need to be replaced or skipped, because my spices collection in the kitchen is not so complete. Some other spices even might hard to find in NZ. So based on the recipe I found, and the spices I have in our kitchen, I made the gulai, with adjustment.

Now let's talk about hot pepper. As in the photo, I used three kind of pepper. I used three small red chilli pepper which are very hot. I also use one of two big red chilli pepper, which I assumed not so hot. The big green chilli was from my landlady whom grown the pepper in her garden. I don't know the name of all these chillies. Back in my country, I might recognize some types of chilli pepper. But here, I'm pretty much clueless he he. Anyway, the result of using three kind of chillies was a very hot gulai. It might makes you sweating when eating it. So, if you want to try this recipe, just find chilli pepper that suits your taste.

For this gulai I used whole fish, head included. Maybe it's scary to some people, but my hubby love fish' eyes. Yes, to eat. I have to make sure they're well cooked. But no, I do not eat fish' eyes. I always feel that they are 'eyeing' on me :p

There are some Indonesian spices in this recipe which probably known in other Southeast Asian Cooking as well, like tamarind paste. There is also salam leaf(daun salam) which is sort of Indonesian bayleaf. If salam leaf is not available, you can substitute it with bay leaves. Bay leaf makes milder aroma than salam leaves. The shallots here are quite big. They can be as big as medium onion, but with some cloves in it. In Indonesia, shallots are just a little bigger than garlic.

Here is the recipe, which I already adjust to the conditions.
Oh, I forgot to tell how does it taste. Gooood.

Gulai Snapper

Ingredients:
1 medium snapper, clean and cut into pieces
2 tbsp lemon/lime zest
1 tsp salt

800ml coconut milk
2 lemongrass stalks, thwack them once with knife's back
1 tomato(green is better), cut into wedges
1 tsp tamarind paste, diluted with 1 tablespoon of warm water
3 salam leaves
3 small red hot chilli pepper
1 big green chilli pepper, chop 1cm
1 tsp ground black pepper
1/2 tsp ground turmeric
salt
cooking oil


Spices, grind altogether to smooth:
1 big red chilli pepper
1 tbsp coriander seeds, toast on pan 1-2 minutes until fragrant
1 cm fresh ginger
2 cloves garlic
4 big shallots


Directions:
- Marinate fish with lemon/lime and salt. Let it sit at least 15 minutes.
- Deep fry the fish just until cooked but not overly dry. Drained.
- Heat about 2 tablespoon of cooking oil in a pan with medium heat, stir in ground spices, lemongrass, salam leaves and chopped chillies, until fragrant and change colour.
- Pour in coconut milk, keep on stirring while boiling.
- Add in turmeric, salt and black pepper. Taste it.
- Put the fried fish, tomato and diluted tamarind paste.
- Let it on medium heat for a while. Better not boiling too long because the fish will be mushy.
- Serve with hot white rice, yummy....

Fried Kumara (Ubi Goreng)

This afternoon snack is just easy one. Ubi Goreng is very cheap and common traditional snack. It is, makanan kampung (village food). By the way, is ubi means yam or sweet potato in English? Is yam and sweet potato the same thing? In NZ they call it Kumara. In Indonesia it's Ubi.
This is just my way of Ubi Goreng. I always like salty taste in touch with the sweeetnes of Ubi. I cut it into chunky french fries look-a-like. I also add some white pepper. My eldest son thought they were potato french fries and he likes the crunchiness at the edges.
Here it is, Ubi Goreng.

Fried Kumara(Ubi Goreng)

Ingredients:
800 gr kumara(ubi)
1 tsp salt
1 tsp pepper
2 tbsp flour
1 tbsp rice flour

Directions:
- Peel the kumara, cut in chunk aticks and wash in running water. Rinse.
- While still wet, add salt and pepper. Stir with your hand until all covered.
- Mix all the flour in a bowl.
- Heat oil in medium heat.
- Put some of the kumara into flour bowl, get them all covered with flour.
- Tap the kumara a bit to remove of excessive flour before tossed in oil.
- Fry them until golden.
- Drain.
- I add a pinch of salt and a pinch of pepper again at this moment. But it's optional.


Have a nice tea time!

Semur Domba (Lamb Semur)

Semur is authentic Indonesian recipe. It's meat, with spices and most importantly, sweet soy sauce.
It's a Betawi(old name of Jakarta) very old recipe.
Like any recipe, ingredients and way of cooking sometimes depend on the cook. Even my grandmother and my mom cook Semur in slightly different way with slightly different spices. They were from Betawi origin.
So, my husband request to today's menu is Semur, made of of lamb. Semur are usually made of beef, but there are some from chicken too. Some I heard made of goat. But I never made it either from goat nor lamb.
So here it is, made as Ayah's request; using not so much soy sauce as it supposed to be. It's usually more dark, brown to black colour because use a lot of sweet soy sauce. But Ayah doesn't like too much soy sauce because it will be too sweet for him.
By the way, the shallots here in NZ are big. So I use only 4 cloves. But if you are in Indonesia, you can use 5 shallots.
Oh, one more thing, I will tell you a little secret later about a natural way in tenderizing meat, ok? ;)

Lamb Semur

Ingredients:
1kg lamb, diced
Sweet soy sauce
Salt
Water
Cooking oil
Fried shallots to spread

Spices:
5 shallots
2 cloves of garlic
5 candle nuts
2cm of ginger
2 lemon grass stalks
tsp white pepper
1/2 nutmeg

Directions:
- Grind shallots, garlic, candle nuts and ginger.
- Stir-fry the ground spices and lemon grass with enough oil (about 4-5 tablespoons)until you can smell nice fragrant from it
- Pour some sweet soy sauce.
- Stir in lamb until the colour changed.
- Pour in water, nutmeg, pepper and salt.
- Taste the salt, and you can add the sweet soy sauce to suit your taste.
- Cook until well done.
- Put them in a bowl. Spread the fried shallots on it. Serve.

New Label: Natural colouring!

Hullooo hullooo!
I decided that to urge myself to be more active in this blog, I have to have a sort of project or challenge. You know, add a little ambition in blogging, eh eh eh.
So, I thought, I was quite success(I know, it's a little snob, sorry) to 'paint' some of my food to green with Suji leaves. Then, why not continue pursuing to get other colours from natural sources?
Do you think it's a good idea?
Okay, anyway.
I will keep this post updated every time I found new colour. I will also put the link on the side of my blog so anyone can check the list.
If anyone had heard or experience using natural colouring for foods, please share with me. I will embrace you with biiiiigggg HUG! ^^

Now, let's start:

GREEN:
• Suji leaves
Tried as:
- Cookies: Bangket Daun Jeruk
- Cakes: Pandan Sponge Cake, Cake Singkong
- Others: Lapis Beras Pandan Suji

RED:
• Beet root
Tried as:
- Soup: Tomato Soup

Isn't it FUN? ;)

Risoles with Ragout Filling

Risoles Isi Ragout
Risoles or Risol is a common snack in Indonesia. In my country, this snack or fingerfood is so wellknown from long time ago, you can easily find it in many food stalls or even bakeries. It made out of rolled crepes(wrapper) and covered with breadcrumbs. The filling is become quite various nowadays. In the old times, I only know two fillings, ragout or stir-fried vegetables.



Ragout, I don't exactly know where this word came from. Could it be related to Ragout from French, or Ragú from Italian? In Wikipedia it means meaty sauce. I don't know if this related or not, but Indonesia did get some influences from European country (especially Holland). The ragout we know is usually chicken or beef with vegetable with very thick clear or creamy sauce seasoned with pepper and nutmeg.



While the stir-fried vegetables filling is more Indonesian-ish. The filling is made by stirred shallot and garlic, added with vegetables like chopped string bean and carrot, and maybe chicken or beef, also sometimes a slice of hard-boiled egg.
Whatever the fillings, we-Indonesian, usually like it HOT! A sachet or a bottle of hot chilli sauce or fresh hot green chilli called cabe rawit are usually stand by the Risoles! Yumm-eeeee!

Ehm.

So I made the Risoles for the farewell share lunch at the kindy. The head teacher was moving to Sidney. Share lunch means every parent bring a plate of food. Any food will do. So I decided to make Risoles, food I had never made before.

The recipe is taken from a this blog. I made it almost the same as the recipe in that blog, but I use frozen mix vegetables for the filling to make it simple. As for the filling, hmm... I remember many snack sellers in Indonesia probably make ragout without milk or cream and with too many flour which resulting pudding-y filling, which I think..eeww! I just don't find it tasty.

I mean, wouldn't it be nicer to imagine that when you bite that crispy yet soft wrapper, a creamy sauce ready to flowing down in your mouth, rather than stick on your teeth? I imagine to have white sauce to be the Risoles' filling. So I made it, by cutting down the amount of flour from the original recipe. But the filling have to be able to scooped and put onto the crepes. If it too liquid, I might get trouble rolling the crepes because the filling can flood all over the place. So I just use about 5 tablespoon of flour and try to get the right consistency. To make sure, I put it in the fridge so I can scoop with spoon later. After it fried, it will be melt again. Unfortunately, I didn't really measure some ingredients.

Well, insyaAllah with this recipe you can't be so wrong, I think. Hehehe. Goodluck!


Risoles

Ragout:
2 pieces of boneless chicken(or more), boiled and cut to small cubes. Keep the boiled water as the broth.
200-300 ml of chicken broth (sorry I forgot how much exactly I pour, but it is around 200-300 ml)
500 gr carrots and string bean or any vegetables, cut to small cubes (I used frozen mix vegetables. Sorry for not really made it from scratch this time :( )
300 ml milk
5 tbsp flour
1 medium onion, chopped
½ tsp white pepper
a pinch of nutmeg
1 tbsp sugar
1 tsp salt
a slice of cheese (I didn't measure it, sorry :( )
Directions:
- In pan stir onion with a little oil until golden.
- Turn down the heat to low.
- Add in flour, stir quick and pour in the milk. Stir quick until the texture smooth.
- Add the chicken, vegetables, broth and cheese.
- Season with pepper, nutmeg, salt and sugar.
- Cook until the sauce is thicker.
- Put aside until completely cool.
- You may keep in the fridge and continue to make the Risoles the day after.

Crepes(wrapper):
100 gr flour
1 tsp salt
3 eggs
250 ml milk
1 tbsp butter, melted
a little more butter for the pan
Directions:
- Sieve the flour in a bowl with salt.
- Make a hole in the flour.
- Add the eggs inside the hole. Stir well with wire whisker.
- Gradually pour the milk and keep stirring until smooth.
- Add the melted butter and stirring until blend.
- Wrap the bowl with plastic wrap and let it sit for about 30 minutes.
- Heat a pancake pan (I use 12cm diameter pan) and smear with a little bit butter.
- Pour the crepes batter in the pan using a large spoon and tilt the pan to spread the batter evenly. You might want to choose the spoon that you think could make a thin crepe and use the same spoon all the time to make the evenly thick crepes.
- Cook about 2-3 minutes or until the surface of the crepe no longer wet/liquid.
- No need to flip to cook the other side of the crepe. Just put it on a plate, and continue to cook another crepe until finish.
- Set aside.
(makes about 25 crepes)

Dipping:
1-2 eggs, beaten
breadcrumbs


Making Risoles:
- Take one piece of crepe and put about 1-2 teaspoon of the filling and fold and roll like envelope or spring roll. Put aside the Risoles with the edge tucked underneath. Repeat until the crepes are finished.

- Dip each Risoles into beaten eggs then coat with breadcrumbs.

- Deep fry them with low heat until golden brown. Better keep an eye when frying, because it doesn't take long until they get brown. Set aside and use the tissue paper to absorb the oil.

Enjoy!

Mud Cake

Hi!
I used to wonder what would be the different between what they called as Mud Cake with other chocolate cakes. So, to find out, I made this once about a couple months ago. I made it out of a recipe from Exclusively Food which I found through Google (my number one source of recipes), with several changes.
Fortunately, the cake could feed not just anyone in our house back in Tangerang, but I could also had chance to gave a half of the cake to my brother. His wife returned to me to say that she and her sister like the cake. They said it's delicious. Alhamdulillah. I promised her to give the recipe, but we were too busy preparing to move to NZ. It took quite long time, I had forgot what kind of changes I made in the recipe.

Yesterday, I try to make this Mud Cake again from the same source, and again, made some changes to suit my liking.

When I make some adjustment to a recipe I found, I usually change the using of sugar and/or the food additives. Well, sometimes I make changes simply because I didn't have the needed ingredients on hand. Of course, that made me NOT always successfully made it, ha ha!

This is dede, who was fallen asleep on the carpet,
but woke up again after I bribed him
with the pan that I used to melt chocolate-->



Oh, one more important thing to be concern when you make cake but prefer NOT to use any food additives as baking powder or baking soda is the method. Food additives give short cut in making cake. With help of food additives, some long methods sometimes are not important to do any more. Take muffin as example. You don't need to use electric mixer or too much of eggs to raise a cake. But if you intend to make food additives-free cakes, you have to go through the complete or right procedures.
The complete procedure for sponge cake type is to whisk the eggs and sugar until as fluffy as you can get. Then fold in dry ingredients(flour and friends) and wet ingredients(milk and friends) alternately in three batches. Yep, you have to do little bit more work.
The result of most of additive-free cakes may not be high-risen ones like any other cakes with additives. But if the taste just as lovely and delicious, why bother using any of it, right?

Anyway, let's back to muddy Mud Cake. I don't know why they name it Mud Cake. The texture is not slimey-gooey like mud. My Mud Cake is more like ground or wet sand. Is it wrong? I don't know. But I would not really care about it when I eat it, because it taste good. The cake texture is really-really dense. I think this could be an option for chocolate lover who's looking for the alternative of brownies.


cracky..


..crackilicious.

One more thing before you read through the recipe, I made what I think as a lighter ganache. Well, if using milk instead of cream can be called 'lighter', then it is lighter *grin*. I only use 150 gram of chocolate, because it was all I have left on hand *another grin*. The cake itself IS full of fat of course. It has butter, oil, chocolate and sugar in it. But I replace buttermilk with yoghurt and reduce the sugar. I hope it helps a liiiiiitle bit to lighter it. If you afraid the ganache will be too runny, you may start with 1/3 cup of milk, and add more if needed.

Soooo, if your heart is broken, your boss is being a jerk, the traffic makes you vomit, or any of bad day, just go home and make one of this. Forget how much fat in it 'coz you deserve it!

Mud Cake

Ingredients:
250g dark chocolate
200g butter (if using unsalted butter, add 1/4 teaspoon salt with the butter)
3/4 cup water
2 cups plus 2 tablespoons plain flour
1/4 cup plus 2 teaspoons cocoa powder
1 1/2 cups sugar
4 large eggs
2 tablespoons oil
1/2 cup yoghurt

Ganache, just melt everything above simmering water and stir to blend!
150g dark chocolate
1/2 cup milk
1 tablespoon salted butter

Directions::
- Preheat oven to 160 degrees Celsius.
- Line 20cm diameter round cake pan with non-stick baking paper. I use a springform pan for easy removal of the cake.
- Place 250g chocolate, butter, oil and water in a large saucepan over low heat, stirring occasionally until they melted. Add salt and water, stir until they blend. Remove mixture from heat and allow to cool to lukewarm/room temperature. Add yoghurt in and stir well.
- Sift the flour and cocoa powder together into a large bowl.
- Whisk eggs and sugar with electric mixer until fluffy and white.
- Fold flour mixture and chocolate mixure to the egg alternately in three batches with spatula until well combined.
- Pour mixture into prepared pan.
- Bake for about 40 minutes to 1 hour.
- Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready.
- Remove cake from oven and allow to cool in the pan.
- When the cake has cooled to room temperature, remove it from the pan.
- The top surface of the cake will probably have a crunchy crust, which you may wish to trim off. But I didn't.
- We turn the cake upside down to give a flat surface for icing.
- Then I just cut the cake into two. I use the bottom as the top to get flat surface on top.
- Spread the ganache on first piece of cake. Top it off with the other piece of cake. Don't stop. Just spread all over the surface with ganache until all covered up.
- Let it cool. You may put it in the fridge for faster result.
- After the ganache hardened, you can cut it with knife and enjoy.

Oatmeal Shortbread

Small batch.
Small batch is good to test out a recipe. This one is simply easy and the result is a small batch of buttery and crunchy-inside shortbreads. It is good enough for hungry toddlers between their meal time. The sugar used is low, so for you sweet-tooth people, these might not suits your taste so much.
I got the recipe from here.
I just made a little adjustment, so you might want to compare with it's original recipe. I made the boys helped me out making it. They just dumped the ingredients into the bowl. I thought the batter could be cut with cookie cutter. But, apparently I didn't think it's firm enough for it and instead it is good enough to be flatten in the tin and cut out after bake.
So here is the recipe, my way ;)



Oatmeal Shortbread

Ingredients:
1 cup flour
3 tablespoons sugar
120 gr unsalted butter
1/3 cup quick-cooking oats
a little salt

Directions:
- Heat up the oven 165 celcius.
- Toss the heck all of ingredients into the bowl. Process it by cutting with two butter knife until mixture resembles fine crumbs.
- Mould the batter into a ball.
- Lined a tin with baking paper. I use about 23x23cm tin.
- Put the batter onto the tin. Use your finger and hand to press the batter to cover the tin's base.
- Use the butter knife to make a cutting trace on the batter'surface. If you want to cut it deep until the butter knife reach the tin's base, it's alright too.
- Bake the shortbread for about 20-30 minutes.
- Take the tin out and immediately cut the cookies carefully following the traces that you have been made in advance.
- Let it cool.
- Take the cookies out the tin. Enjoy!

Ananas Cupcake

I had leftover homemade pineapple jam after last Idul Fitri. Homemade? Did I make it myself? No. Someone made it at her home and I just bought it, hehe! I made Nastaart (pineapple jam filled cookies) with it for the Eid day.
So yesterday, buttercake is the one thing I thought I could make it easy and quick. I remember the jam in the fridge, with previous recipe, voila: cupcake-shaped-nastaart!
The blend of butter and pineapple jam is sweeeet! The butter and yogurt made the cake easily melt in the mouth.
The filling is easy, because the homemade jam is very thick like paste so I can mold into small balls with my hand, then mix them in the batter with spatula.
So quick, so yummy.

Ananas Cupcake

Ingredients:
1 1/4 cup flour
150 gr butter
2/3 cup sugar
2 eggs
125 gr yogurt
1 tbsp homemade thick pineapple jam
More thick homemade pineapple jam, about probably 50-100 grams. it's really up to you ;)

Direcions:
- Preheat oven on 180C
- Line cupcake tins with liners.
- Beat margarine and sugar with electric mixer til the color turn to pale.
- Mix in eggs, one by one until quite fluffy-er.
- Mix in 1 tablespoon of pineapple jam, mix just to spread.
- Mix flour and yogurt in with spatula, alternating each.
Now, there are 2 ways:
1. Good way: pour in with spoon the batter in the liner, then fill in with jam, then cover it with batter.
2. My way: pinch the jam into small balls, and throw them into the batter. mix with spatula to spread them. Than, pour in the batter into the liner, make sure each liner has at least one ball ;)
- Bake for about 20-30 minutes or until it passed the poking test.
- Get it out of the oven. Eat!

Oops, sorry I bite it :p