Telur Balado

Rene suhardono has just launched his new book : Passion without creation is nothing

Ever since I became his twitter follower, back when I was still employed, I always read his encouraged tweet. 

As an HR, sometimes you need to find a motivation for yourself, to refresh your mind, while your surroundings gives you hard times, especially when they're on the other side of the company's policy. Rene's tweet really helped me to refresh my foundation, about why I should stay. 

If I didn't work for my passion, I might've retired from HR long time ago. It's not a very comfortable area to work with, though most of the time I feel very grateful to have it as my career. I have a very big energy I felt when I was doing it, and never got bored, even when I was doing Industrial Relation side. 

Same thing applied for baking. It's not what I am good at, but I enjoy the most. That's why I called it my passion. 

Passion (from the Latin verb patere meaning to suffer) is a very strong feeling about a person or thing. Passion is an intense emotion, compelling enthusiasm or desire for anything.

When my first order came through Path, It gave me a wake up call. If you really enjoy doing something, your positive energy will give you a healthy mind, spirit, and life. 

When I did my first order, it was a very tiring, non-stop day, and I have just finished baking almost midnite. But, with a companion and full support from the greatest hubby ever, I ended up that day with a very pleased feeling. 

I thought I was going to have a late monday wake up after that. But guess what, I was able to manage waking up at around 4.30 in the morning, and doing my routines after that with my precious babies. 

That day, then, I decided to cook something spicy and simple to eat, just to complete my happy mood, my choice came to telur balado ; )

Recipe:

250 grams of hard boiled eggs, shells remove

8-9 red chilli 

4 medium shallot

3 cloves garlics

1/2 tomato

Pepper, salt, and sugar to taste. 

1 cup vegetable oil and 1 tbsp of vegetable oil. 

Directions:

1. Heat 1 cup vegetable oil in a frying pan, then deep fry the eggs until they turn brown. 

2. Add 1 tbsp of vegetable oil, red chili, shallots, garlic, tomato in a food processor, then blend into paste. 

3. Heat 1 tbsp vegetable oil in a large skillet over medium heat, pour the paste, pepper, salt, and sugar to taste, mix it well. 

4. Add fried eggs, then continue to stir over medium heat until all paste and eggs combined. 

5. Serve hot.

Bread Pudding

I grew up in a family where all the ladies are good in cooking and baking. 

My grandma used to make snacks, desserts, and other meals by orders from neighbourhood, as well as my moms, my aunties, and cousins. 

I actually never cook or bake, until I got married. The homesick I felt when I was away from mom and family is the one pushed me to ask mom's recipe so I still could eat home made meals. 

My first baked experience was to make a choux I love so much that it made me cry when I failed in my first attempt. 

But, I never gave up. I have a dream that someday my kids shud know how it feels to smell a freshly- baked cakes, bread, cookies, or anything at home, especially when they have just arrived home from school. And I am already doing it now! 

I still could remember good things about how my and my sister's elementary school friends remember how good my mom's cakes was. Elementary! Gosh it was like a decade ago. LOL. 

Well, sure they always will remember, if the one she baked was like a bread pudding which taste so sweet. Slurrppp

Original recipe is from my grandma: 

1 pack of bread

1 can of condensed milk

3 cans of mineral water

500 gr eggs, whisk well

1/2 teaspoon vanilla

1/2 teaspoon salt

1 tablespoon margarine, melted

2 tablespoon of all purpose flour

Raisins 

Directions:

1.  Preheat oven to 180 degrees 

2. Break bread into small pieces to a 22x22 square baking pan. Drizzle melted margarine over bread. 

3. In a medium mixing bowl, combine eggs, milk, salt and vanilla. Beat until well mixed. Pour over bread, and softly push down with fork until bread is covered and soaking up the egg mixture. 

4. Sprinkle with raisins. 

5. Bake for 45 minutes, and let it cool on a cooling rack. Better serve after refrigerated. 

Chocochip Cupcake

Somewhere over the rainbow

Blue birds fly

And the dreams that you dreamed of

Dreams really do come true ooh oh

Someday I'll wish upon a star

Wake up where the clouds are far behind me

Where trouble melts like lemon drops

High above the chimney tops

That's where you'll find me

Awww...hearing the songs over my smartphone on this cloudy day, makes me really blue. 

The rain has been pouring our city for around a month now, since last January. It causes flood, traffic, and disease all over the part of our beloved country. 

This actually what people called 'yearly flood'. Even in the central business district like sudirman area or thamrin, the flood do not stop. It even reaches to the Presidential Residence where Joko Widodo, our 7th President stay. 

So on this rainy season which really makes me wanna sleep and cuddle all day, I need a cake, just small, not too big, to lighten up my mood. 

I stumbled upon thelittleloaf blog which makes a chocolate custard muffin, and has a very comforting comments on her blog. So I decided to bake one recipe which makes 6 servings, and I also add a whipped cream on top of it, then hurray, I've got a Chocochip Cupcake for waiting our rainbow to come out after the rain

Chocolate Custard Muffins

(makes six)

For the muffins

Ingredients:

25g cornflour

1 1/2 tbsp cocoa

50g dark soft brown sugar

110ml cold water

30g unsalted butter, cubed

65g dark chocolate, broken small

32 ml sunflower oil

1 tsp vanilla extract

1 large egg

65g caster sugar

65g plain flour

1 1/4 tsp baking powder

>> I added 100gr chocolate chip for filling 

Method:

Preheat the oven to 180 degrees C.

First make the custard: put the cornflour, cocoa, brown sugar and water into a saucepan and whisk together over a medium heat until boiling, very thick and smooth. Remove from the heat, beat in the butter and chocolate until melted and absorbed, then add the oil, vanilla and one of the eggs, and beat again until combined. Add the remaining egg and the caster sugar, and beat again until smooth and thick.

Measure the flour and baking powder into a bowl, stir together, then sift directly on to the custard and beat through until combined. 

Pour chocochip into the batter, and mix it well. 

Spoon into paper muffin cases sitting in the pockets of a muffin tray and bake for 25 minutes.

For Whipped Cream

1 cup of whipped cream powder

2 cups of cold water

Mocha pasta flavoring to taste 

Direction

Whipped the whipped cream powder and cold water until light and fluffy, then add mocha pasta as you like