SOES ECLAIR (Coux Pastry)

Coux Pastry

Ingredients :

125 gr butter

125 gr flour

200 gr eggs / approximately 4 small size eggs

250 ml water

1 tbsp sugar

Method :

1. Put all together in a sauce pan butter, sugar, & water. Make boiled
2. Add flour then mix it with wooden spoon until smooth. Move it to mixer bowl and wait until  it warm.
3. When it warm enough add eggs one by one while the mixer is on in high speed. Mix it well until you get the consistency.
4. Prepare the baking pan, then put the pastry dough in to the piping bag / pastry bag with pastry tube on it.
5. Oven it for about 20 minutes with 200 Celsius degrees 

Sauce/Vla

Ingredients :

500 ml milk

50 gr sugar

1/2 tsp vanilla extract

1 egg yolk

1 tbsp corn starch powder

1 tbsp custard powder

Method:

1. In a sauce pan, put 250 ml milk and make it warm.
2. In a bowl, put together 250 ml milk + egg yolk. Mix it. Add vanilla + custard powder + Corn starch powder, mix it well.
3. Add the #1 in to #2 bowl then mix it well.
4. Put the sauce back in to the sauce pan then stir it until it become thick.
5. Use the pastry bag, then insert the sauce into the pastry.

Noted : Use melted dark chocolate for decoration.

BAJIGUR

This delicious Indonesian drink is very suitable to be served in a cold weather. Let's try it.

Ingredients :

- 2000 ml  coconut milk/santan
- 225 gr palm sugar/gula jawa
- 150 gr sugar or as desire
- 3/4 tbsp coffee
- 3-5 cm cinnamon
- 1 1/2 sdt salt
- 2 pandan leaves
- 1/4 sdt vanilla

Method :

1. Put all the ingredients together in a cooking pot and make it boiled in a medium heat.
2. Use strain to filtered to put in to the glass or mug, then serve.

SAUTEED CHIVES (TUMIS BUNGA BAWANG/KUCAI)

First of all i want to thank you to my beloved mama who has inherited to me her Femina Magazine (Indonesia) bundle recipes. Well...for me this is more like an invaluable treasure from her :-). And this recipe is coming from February 1992 recipes collection, let's check it out.

Ingredients :

3 tbsp cooking oil
2 shallot, thinly sliced
4 garlics, thinly sliced
3 red chilli, sliced
1 tempe (fermented soy bean), cut in to small squares
300 gr  shrimp, dry it.
200 gr chives
1 tsp salt
1/2 tsp pepper
2 cm galangga, crushed
1 bay leave
1 tsp palm brown sugar

Method :

1. Pre heat wok pan, stir fry shallots and garlic until fragrant. Put chili, tempe, then add bit of water.
2. Add shrimp, salt, pepper, galangga, and bay leave, stir well.
3. Add sugar and chives, turn the heat in to low level. Stir until the chives coming shriveled. Turn off stove.
4. Serve warm with rice.

KETAN SRIKAYA (STEAMED GLUTINOUS RICE WITH PANDAN COCONUT SAUCE)

This is a glutinous or sticky rice that steamed with thick coconut sauce that we call it 'Ketan' is very popular in Indonesia even in Malaysia. This time i am trying to share my yesterday breakfast was an Indonesian style of 'Ketan Srikaya' which is popular breakfast menu from South Sumatra.

Ingredients :

- 500 gr sticky rice/glutinous rice
- 250 ml coconut milk
- 4 eggs
- 60 gr multi purpose flour
- 185 gr sugar
- 500 ml thick coconut milk
- Pandan leaves
- 3/4 tsp pandan paste (to make green colour and flavor)

Method :

1. Soak the sticky rice with water over night.
2. Cook the sticky rice with 250 ml coconut milk and pandan leaves, add pinch of salt then cover the pan and let it cooked until the coconut milk runs out. Then move it to the steamer and steam it about 10-20 minutes.
3. Mix eggs and sugar in a bowl, beat it with whisk. Preheat a sauce pan, then cook 500 ml thick coconut milk with eggs n sugar mixture, add pandan leaves and pandan paste, let it warm add flour then stir well until cooked.

SIOMAY BANDUNG

Finally, accomplished practicing this favorite appetizer at my home kitchen. Big thanks to my favorite course teacher at NCC (Natural Cooking Club) Mba Riana Ambarsari Pennylane Kitchen who teach me everything about this 'Siomay Bandung' from A to Z. Served this Siomay together with the  peanut sauce, a bit lime juice, and sweet soy sauce, if you like you can enjoy it with tomato ketchup also. Here is the recipes ;-)

Ingredients :

500 gr King Fish fillet/Baracuda fillet, make puree.

2 tbsp onion, make puree

1 tsp garlic, make puree or you can use garlic powder.

1 1/2 tsp white pepper

3 tbsp sugar

3 tsp salt

1 tbsp sesame oil

3 eggs

400gr chayote/labu siam, coarsely grated.

450 gr tapioca flour.

1 pack wonton/siomay skin. (you can easily find in Chinese or Asian stores).

Methode :

1. In a large bowl, mix together with large wooden spoon all the purees ingredients + salt, pepper, sugar, sesame oil, eggs, and grated chayote.

2. Add tapioca flour then mix it whit large wooden spoon. 

3. Take 1 sheet of wonton skin, then put about 1 tbsp siomay dough, then shape it like dim sum. Other than using wonton skins, you can also use potatoes, bitter gourd, eggs, and cabbage as well as you can see from the pictures.

4. Put them in a steamer then steam it approximately for 30 minutes.

Peanut Sauce :

500gr peanut, fried, make puree.

200 gr red chilli, blender/mashed. (don not use chili if you don't like it to be spicy hot).

3 garlic, mashed.

2 tbsp vinegar / tamarind water.

2 tbsp salt

8 tbsp sugar

3 tbsp cooking oil

500 gr sweet potato, steamed then blender.

1,5 lt water.

1. Heat the wok pan with cooking oil. Stir fry garlic and chili until fragrance.

2. Add puree peanut and sweet potato with water. Mix well until boiled.

3. Turn off the stove, then add sugar, salt, and vinegar.

Note : to make puree you can use blender or hand blender as well.

PRAWN SPRING ROLL with home made MAYONNAISE

This appetizer should be in one package with 'Dim Sum', but don't be guiltily when you just eat it alone as a snack, however this snack is very easy to make.

Prawn Spring Roll :

Ingredients :

300 gr peeled prawns (small/medium size)

2 tbsp corn starch

1 tbsp sesame oil

1/2 tsp salt 

Spring roll pastry

Direction :

- Mix all the ingredients together in a bowl.

- Take one pastry. Put about 1 tbsp mixing prawns then fold in, stick it, then fried until light brown.

Mayonnaise 1 :

Ingredients :

1 egg

250 ml salad oil

2 tbsp lemon juice 

1-2 tbsp honey or condensed milk

salt to taste

Direction :

- Put egg + a  little oil  in to a hand blender jug, mix it.

- Add oil gradually little by little while mix still continuing until we get white color and the consistency.

- Add lemon juice, honey, and salt to taste.

PANDAN CHEESE ROLL CAKE

The idea to make this yummy green roll cake was because I wanted to eat some Cheese Swiss Roll Cake with Pandan flavor in it. Well then here's the recipe originally taken from my mom's recipes book collection  "Jajanan Medan - Bolu Gulung Krim Keju" with some modification from me. 

Ingredients:

10 egg yolks
1 egg white
100 gr castor sugar
75 gr all purpose flour
1/4 tsp vanilla powder
100 gr butter (cream until fluffy)
300 gr cheddar cheese (grated)
1/2 tsp pandan paste

Cream Cheese Frosting
150 gr butter
250 gr cream cheese
50 gr icing sugar

 Instruction :

1. Preheat oven to 200 Celsius degrees .Butter 26x26x2 square baking pan, line pan with parchment paper 
2. In the bowl of electric mixer fitted with the whisk attachment, beat eeg white, egg yolks, & sugar on high speed until thick and pale.
3. Put flour mixture with vanilla, then fold together with wooden spoon or rubber spoon until blend. Then add creamy butter & pandan paste, fold until well blend.
4. Transfer the batter to prepared pan. Bake for 25-30 minutes or until a cake tester inserted in to middle comes out clean and the cake surface become dry enough.
5. Turn out cake, then put on the baking paper. Turn out the used parchment paper, then roll it when it still hot. Set a side.
6. Cream butter & cream cheese until creamy and fluffy with electric mixer. Add icing sugar then mix again until the batter look pale.
7. Open the cake roll. Spread the cream cheese frosting at the surface and smooth with offset spatula. Sprinkle with grated cheese then roll again. 
8. Rub the surface with the remaining cream cheese and  sprinkle it with grated cheese.