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

Gluten Free Choco Chip Cookies - 1st Trial

We are one family who loves to eat, to cook and to bake. My older son has a very noble wish: to be a junior masterchef someday. LOL. No kidding. 

Based on his wish, currently we start to let him do such an easy cookings like scramble eggs, and other type of fryings. 

For baking, we still allow him to help, up to preparation and simple steps, such as rolling dough, etc. 

He loves to eat cookies and breads, but his most favorite food is red velvet. What a taste for a little boy! I, as his mommy of course feels very satisfied to see his fast development for his age. 

Because of him, I'd always want to try a gluten free cakes and cookies, since I always do a lot of cooking and baking trial, and he is a one of a kind loyal tester. LOL. 

From the literatures I read, gluten is kinda need to be reduced from kids meal, because its content could harm the kids digestion.

But, if you reduce gluten which is founded in wheat flour, you might lose some cakes and cookies ability to rise, structural stability, and chewiness. 

Therefore, I need to find the best GFF(Gluten Free Flour) mix and this is my first trial. 

In this recipe, I am using GFF formula based on dapur ummu sasyi suggestions, which is: 

6:2:1 of rice flour:tapioca:corn starch

For cookies, and

7:2:1 of rice flour:tapioca:corn starch

For cakes. 

And for my first trial of GFF, I chose a chocochip cookies, my son's all time favorites cookies. 

I found the recipe from minimalist baker which only uses 7 ingredients:

INGREDIENTS

1/2 cup (1 stick) butter at room temperature

1/4 cup granulated sugar

1/2 cup packed light brown sugar

1 tsp vanilla extract

1 large egg

1 cup + 2 Tbsp gluten free baking mix* >> I am using my own GFF+ 1/2 tsp each baking soda, baking powder and salt, and 10 more tbsp of GFF mix. 

1 cup semisweet chocolate chips

INSTRUCTIONS

Using a mixer, cream butter and sugars in a large mixing bowl.

Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.

Add gluten free baking mix in two batches and mix again. It won't be so thick that you can't continue mixing it, but it should appear "doughy."

Stir in chocolate chips, cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled. You should be able to roll the dough into balls before baking >> I refrigerated for 1 hour only. 

Preheat oven to 350 degrees F.

Once chilled, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.

Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. 

Review :

- The dough is not as dry as common cookies dough, maybe because the GFF does not absorp liquid as fast as wheat flour. 

- The result, imo, is somewhat needs to be added some sugar and dark chocolate. 

- The texture is not stable, but just as good as the mnbkr's texture, though.

Conclusion: I need another trial for getting the correct GFF mix. Wish me luck! ;)

Chicken Potato Casserole

A large, deep dish used both in the oven and as a serving vessel, as wikipedia defined the word Casserole. 

Casserole originally invented by Elmire Jolicoeur,a French Canadian immigrant. 

Casserole itself referred to the pan in which the dish was cooked. 

My mom has actually served a type of food which contains of vegetables and chicken covered by potatoes, but we  know this kind of food as 'Pastel Tutup' instead of casserole. 

So when I search the internet for the kind of food, I found casserole recipes which leads me to do some recipe modifications  for my moms.

Ingredients:

- 5-6 medium sized potato 

- 2 large size carrots cut into pieces. 

- 10 green beans cut into pieces. 

- 1 skinless, boneless chicken breast, boiled, drained, and shredded. 

- 1 medium onion, finely chopped. 

- 3 minced garlics. 

- 25 gr milk powder, dissolved in 50 ml hot water. 

- 300 ml chicken broth (kaldu ayam)

- 2 tbsp butter or margarine

- 2 tbsp all purpose flour

- 2 eggs

- 1 egg yolk or 2 tsp of light olive oil

- Oregano, freshly grated nutmeg, salt, pepper, and sugar to taste. 

Direction :

1. Melt the margarine in a large pot over medium heat, add the garlic and onion, saute until softened. 

2. Add carrot, beans, and chicken, stir well. 

3. Add chicken broth, milk powder, and all seasoning. 

4. Continue to simmer over low heat for about 10 minutes, then add the flour, stir well until it mixed well and left a little liquid inside. 

5. Boil the unpeeled potatoes in a large pan or salted water. 

6. When they are soft enough to mash, drain them thoroughly, and let them cool. 

7. Once they're cool, peel and mashed them, add eggs, stir well. 

8. Add freshly grated nutmeg, pepper, sugar, and salt to taste, and mix them well. 

9. Spread half of mashed potatoes in the bottom of baking dish. 

10. Pour the chicken and vegetable mixture evenly on top. 

11. Spread the remaining potatoes over chicken and vegetable mixture. 

12. Brush the top of potatoes with egg yolk or olive oil. 

13. Bake in a preheated oven at 175C for about 45 minutes until the potato surface is crisp. 

Biji Salak

Sebenar benarnya, saya memang paling suka makan kolak biji salak buat makanan pembuka berbuka puasa dari dulu, kalo dibandingin sama pilihan kolak yang lain. 

I adore biji salak. That's it. 

Meskipun saya doyan banget, saya akuin, ini kali pertama saya bikin biji salak. omigot. 

Resep yang saya pakai adalah resep warisan dari mamah, yang udah dipake berpuluh puluh tahun di keluarga kami (bahasanya kaya iklan kecap)

Bahan bahan:

- 1 kg ubi merah

- 250 gr sagu

- 2 buah gula jawa

- 1 lembar daun pandan

- 1/2 butir kelapa parut

Cara membuat:

a. Larutan Santan :

1. Tuang 250 ml air ke dalam parutan kelapa

2. Peras larutan kelapa parut dengan kain ke dalam panci, tambahkan garam secukupnya. 

3. Masak santan + 1 lembar daun pandan sambil diaduk. 

Larutan gula merah

1. Masak 2 buah gula merah + 1 lembar daun pandan hingga larut dan mendidih, saring. 

Adonan biji salak

1. Rebus ubi merah hingga empuk, dites dengan tes tusuk dengan garpu. 

2. Buang air rebusan ubi, dan diamkan ubi hingga dingin. 

3. Kupas ubi merah, dan ulek hingga halus. 

4. Tuang sagu sedikit demi sedikit, hingga tercampur rata. 

5. Bentuk adonan sesuai selera (saya bentuk lonjong) 

6. Masukkan adonan yang sudah dibentuk ke dalam air mendidih hingga mengambang, angkat dan masukkan ke dalam larutan gula merah. 

7. Hidangkan dengan santan. 

Waktu mengaduk santan, kudu tetep diaduk supaya santannya tidak pecah ya. 

Lalu pembuatan larutan gula juga harus hingga mengental, supaya manisnya terasa. 

Menurut sepupu saya, manisnya kudu dikurangin sedikit, tapi kata ayah, manisnya udah enak. Abang pun bilang begitu. 

Tapi ada satu kesamaan dari para testers: makannya pada nambaaahhh. Hehehehe

Puding Pisang Nangka Santan

Semenjak saya sering bereksperimen dengan resep resep baru, ayah pun kadang berkontribusi men-challenge bunda dengan resep pilihan ayah. 

Dan kali ini ayah mau dibikinin puding pisang yang resepnya dia temukan di internet. 

Resepnya simple, bahannya pun gampang didapat. Berbekal dengan nitip pisang raja ke tukang sayur langganan, akhirnya ni puding jadi juga. 

Bahan bahan:

- Pisang Raja 4 buah, potong potong sebesar 1 cm

- Nangka sesukanya

- Agar Agar swallow 1 sachet

- Gula Merah 3 buah

- Santan Kara 60 ml - 2 buah

- Susu Kental Manis 2 sdm

- Daun Pandan 2 lembar

- Garam secukupnya

Cara Membuat :

1. Kukus pisang yang sudah dipotong hingga empuk, sisihkan

2. Rebus gula merah di dalam 150ml air dengan daun pandan, aduk aduk hingga hampir mengental, lalu saring. Dinginkan. 

3. Masukkan 750 ml air ke dalam panci, tambahkan agar agar, santan, susu kental manis, dan larutan gula merah, masak hingga hampir mendidih, lalu masukkan garam, didihkan. 

4. Tuang 1/2 larutan puding ke dalam cetakan, biarkan hingga hampir mengeras, lalu susun pisang dan nangka sesuai selera.

5. Tuang kembali sisa larutan puding ke dalam cetakan. 

6. Masukkan ke dalam kulkas hingga mengeras. 

Disajikan dingin...Nikmaaattt