My Two Lovers - Gaufrettes de Raisin et Collier

Saturday, May 30, 2009

I always love this raisin wafers (or should I call it biscuit?). The crispiness of every layer of it and the chewiness of the raisin is a perfect combo. And the fact that it is available almost anywhere around the world (well at least where I've been the southern and northern hemispheres) at an affordable price is just make it more lovable.

And when it comes to jewelry, I love necklaces, and this one black beads is my favorite. Aren't they both lovely?

My two lovers

I submitted this photo for Click! The Photo Event. This month theme is: Cookies.

Mun Tofu (Mun Tahu) - My used to be SMS-Delivery Service Order

Friday, May 22, 2009

Mun Tahu3

When I was single, lived and worked in Jakarta, Indonesia, I only sometimes cooked for myself. Some other times I bought food which was widely available in my neighborhood. When short messaging service was climaxly used, there were some restaurants or even food stalls which accepted delivery order through sms. I took this advantage of ordering the food too without having to get out of my bedroom. One of the dish which I often ordered from a Chinese restaurant is Mun Tofu. It has been almost 6 years I did not have this dish. This time I delivered it myself from my very own kitchen, since I won't be able to order it by sms-ing a Chinese restaurant here.

- 3 blocks of soft tofu, cut into small cubes
- 250g of ground chicken meat
- 200g of shrimp
- 1/2 can of shitake mushroom, sliced
- 6cloves of garlic, chopped
- 4cm of ginger, cracked with pestle
- 3Tbsp of light soy sauce
- 1Tbsp of oyster sauce
- 1Tbsp of tapioca flour, diluted with a little bit of water
- 1tsp of ground white pepper
- sugar
- sesame oil
- water

Mun Tahu4

In a wok, saute garlic and ginger with sesame oil until fragrant. Then add ground chicken and stir until the color changed. Add shrimp and stir for 1minute and add tofu, soy sauce, oyster sauce, some water (app. 150mL), pepper, and sugar to taste. Cook until boiling. At last add tapioca solution to thicken the broth, stir it instantly. Serve it warm with steamed rice.

Fermented Glutinous Rice Pudding (Puding Tape Ketan Ijo)

Wednesday, May 20, 2009

Puding tape ketan ijo

I have posted this writing on my Multiply last month for an event called Monthly Foodie Multipliers. As the theme was green, every body got to submit their entry anything in green. It was my first time making fermented glutinous rice in my kitchen (well, I used to help students making it in a microbiology lab). The taste was super fresh, sweet and alcoholic. Mostly it was consumed as it is and a little portion was used to make this three layer pudding.

To make fermented glutinous rice:
- 500g glutinous rice
- 1/2 of the culture pill, crush until powdery
- 2 drops of pandan essence
- 5Tbsp of sugar
- 200ml boiling water
- water

To make the pudding:
- 3 packages of clear/no color agar powder
- 1L cool water
- 500mL of fresh milk
- 24Tbsp of sugar
- 4drops of durian essence
- 2drops of green food grade coloring

Puding tape ketan ijo4


Making Fermented Glutinous Rice:
Wash the glutinous rice and add pandan essence. Mix it well and soak it with water overnightly. Drain the soaking water and steam the rice. During the steaming when the rice is hot enough, add some boiling water into it. Continue to steam until done (app. 30minutes). Cool it down and then add the culture powder and sugar and mix it well. Keep it in a tight-sealed container for 2-3days until an alcoholic aroma produced. Do not forget to check it every day and stop the fermentation immediately when the aroma produced by placing it into refrigerator. Keep it in fridge for longer use.

Making Pudding:
In a pot, pour 500mL water and 1 package of agar powder and stir it well until the agar distribute evenly. Place the pot on a stove and cook until boiling, do not forget to stir it while cooking. Once it is boiling, add 8Tbsp sugar, green coloring and durian essence and stir it well until all sugar dissolved. Remove from stove and pour it into a mold. Keep it in a fridge for 20minutes just enough time to let it just harden.
While waiting, prepare the second layer by well mixing 500mL water with 1 package of agar powder. Bring it to boil and then add 8Tbsp of sugar and half of the fermented glutinous rice, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first layer from the fridge and carefully pour the second layer agar on top of it. Put it back to the fridge and keep it for another 20minutes.
Prepare the third layer by well mixing 500mL fresh milk with a package of agar powder. Bring it to boil and then add 8Tbsp of sugar, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first and second layer from the fridge and carefully pour the third layer agar on top of it. Put it back to the fridge and keep it until all harden. Serve it cold.

Mixed Fruits Drink (Es Buah Campur)

Sunday, May 17, 2009

Es Buah2

The weather has been so unpredictable recently. One day could be so warm and humid and the next day could be lightly snowing again. They have already had the air conditioning on in our building. On one of those humid warm days, I had special treat for my little family. This drink is easy and quick-almost no time to prepare.

- 1 can of longan in sugar solution/syrup
- 1 can of cocktail fruits (containing: green grapes, cherry, pineapple, peach, pear)
- ice cubes

Es Buah3

Mix all of the ingredients in a punch bowl and stir it well. Adjust the sweetness by adding some water or ice cubes. Serve it cold.

Chinese Mustard with Oyster Sauce (Bokchoy Saus Tiram)

Friday, May 15, 2009

Bokchoy Saus Tiram

How do you like your veggies? As for me, I like my veggies half done and crunchy. I hate those soggy and overcooked ones. And simply adding some oyster sauce will be perfect. So here is what we normally have at home..

- bunch of bokchoy, cut 8cm in length, washed
- 3 Tbsp of oyster sauce or more
- water

Bokchoy Saus Tiram3

In a pot boil some water. Add the bokchoy and continue to boil for 2-3minutes (do not overcook). Drain it and place it on a plate. Pour the oyster sauce on top of it.

Black Pepper Beef with Korean BBQ Sauce - My Mix Matching Expertise

Thursday, May 14, 2009

Black Pepper Beef

When I don't have any idea of what to cook, my ability of mix-matching comes handy. This time, I tried to use what I had in my fridge. Got some Korean bbq sauce, but did not want to smell smokies and did not want to clean up the grilling tool. So I just created this recipe. Yummo...

- 500g lean beef, cut into small chunk
- 1 green bell pepper, washed, cut into small chunk
- 6 cloves of garlic, chopped
- 6Tbsp of Korean bbq sauce
- 1tsp of ground black pepper
- 2Tbsp of sesame oil
- a fist of dried sesame seed
- water
- salt and sugar

Black Pepper Beef3

In a wok saute garlic with sesame oil until fragrant. Add the beef and stir until change color. Add the sauce and continue to cook until the meat tender. Add some water as needed. Add bell pepper and continue to cook for another 2minutes. Add black pepper, salt and sugar to taste. At last add sesame seeds and stir it well for a minute. Serve it with warm steamed rice.

I would like to submit this one for The Original Recipe-Monthly Round Up Event.

Butter Cookies - My Childhood Fave

Wednesday, May 13, 2009

butter cookies

Back in my country, I used to have butter cookies which were sold in a can and came together with other cookies. The taste was so good and buttery of course and it melted in my mouth. Oh..I really wish I could find the same brand of it here. One day I visited a good friend of mine and she showed me a recipe book that got the recipe of butter cookies in it. I took a note of the ingredients and directions and practiced it in my kitchen. I modified half of the recipe with mocha essence. It turn out really good. So now, I can turn to my own kitchen when I feel like having this childhood favorite cookies.

Source: "Pandai Memasak Jilid 10", modified by me
- 175 g butter
- 125g sugar
- 250g all purpose flour
- 2 egg yolk
- 1/2 tsp vanilla essence
- 1/2 tsp mocha essence (my modification)
- egg yolk+milk for glazing (my modification)

butter cookies2

Beat butter, sugar and egg yolk with a mixer until smooth. Add flour and mix well. Divide it into 2, and add vanilla essence to one of it and mocha to the other, mix it well. Prepare a cookie sheet by greasing it with margarine. Then using a pipping bag, form the dough as rings, give space in between. Bake at 350F for 20-25minutes. Glaze the top surface with egg yolk and milk. Put it back to the oven and continue to bake for another 5minutes.

Padangese Style Spicy Seafood (Seafood Saos Padang)

Tuesday, May 12, 2009

seafood saus padang

My husband does not really love seafood...well he can eat them, not as much as his love for meat. However, he loves spicy food. Why not making some spicy seafood, so he can enjoy much? And I was right...he loves this dish to bone...

- 500g seafood medley
- 6 cloves of garlic
- 4 cloves of shallot
- 4cm of ginger
- 6 bird's eye chili
- 2 green onion, chopped
- 1Tbsp of tomato sauce/ketchup
- 3Tbsp of Indonesian hot sauce
- lime
- oil for sauteeing
- salt and sugar

seafood saus padang2

Drizzle some lime juice over the seafood mix and let it stand for 10minutes. In a blender/chopper, crush the garlic, shallot, chili and ginger until smooth. Then sauteeing it with a little bit of oil in a wok until fragrant. Add the seafood and stir. Cook for 4minutes and then add tomato and hot sauce. Continue to cook for another 4minutes. Adjust the taste with salt and sugar. At last add the green onion and turn off the heat. Serve it with warm steamed rice.

Sweet Steamed Cassava Cake (Talam Singkong)

Sunday, May 10, 2009

talam singkong2

I made this a while ago since I had some frozen grated cassava. My husband is not a big fan of sweet traditional snack, thus he just had one or two of them. I was the one who finished all up. I like the savory taste of the top layer coconut.

- 400g of frozen grated cassave, thawed
- 200g of grated coconut
- 150g of coconut sugar
- 1/2 can of jackfruit, cut into small squares (I replaced it with young coconut)
- a pinch of salt

Top layer:
- 1 can of coconut milk
- 50ml of water
- 8Tbsp of rice flour
- a pinch of salt
- pandan leaves

talam singkong

In a big container, mix well the grated cassava, grated coconut and coconut sugar. Add the young coconut and salt and mix well again.
In another container, mix well all of the ingredients for top layer, except pandan leaves. Pour the first batter into the mould (I used muffin tins) approximately 2/3 of it. Then steam it until half-done (say 12minutes). Take it out from steamer and top it up with the top layer and place a small piece of pandan leaf on top. Continue to steam until done. Enjoy it with your afternoon tea or coffee.

Stirrings Cocktail Mixers Product Review and Giveaway - an Invitation!

Saturday, May 9, 2009

I was so thrilled, when I read an invitation from The Gourmet Foodie to join an event called Stirrings Cocktail Mixers Product Review and Giveaway..on foodbuzz. So here is I am wanting to share this happy news to other foodies. Unfortunately this contest is for U.S. residents only. However, if you want to join and are from any other country, you may want to give a U.S. address to which the prize can be sent.
OK, hope to see you there!

Young Coconut and Rambutan Drink (Es Kelamud Rambutan)

Friday, May 8, 2009

Es Klamud Rambutan

I can not believe, this place could get warmer now, and it feels like summer already. So couple days ago, I just prepared this drink for evening "snack"...yes, it sounds a bit weird when I said it's snack, but it's true...we had it as our snack, not just a drink...a refreshing snack. And Bianca loves it...yes she loves any drink and snack...and yes it is a snack and drink as well, so she loves it...

- 1 can of rambutan with pineapple filling
- 1 package of frozen shredded young coconut (available at asian store), thawed
- ice cubes
- water
- cocopandan syrup

Es Klamud Rambutan2

In a punch bowl, mix well all of the ingredients except the syrup and ice cubes. You may use the sugar solution from the canned rambutan too. Then add some cocopandan syrup to taste. At last add some ice cubes or you may keep it in fridge for an hour before serving.

Sweet and Spiced Fried Beef (Empal Daging)

Thursday, May 7, 2009


I had lean meat and thought it would be good for empal. I like the taste, like it like it like it...but I hate the preparation...and I hate the time spent for cleaning up after cooking, coz it is quite long process and needs both pot and pan meaning lot of things to wash. Oh well, got to take it anyway...ssstttt...luckily I have a wonderful husband who did the cleaning for me...woohoooo...

Here is the recipe...

Soto Mie (Soto Soup with Egg Noodle)

Wednesday, May 6, 2009

Soto Mie

When I missed my beloved country, Indonesia so much...and all of the convenience things you can get there...yes I am talking about the place where you can easily buy any yummy food as cheap as or even cheaper than if you have to cook them at home...where there are many hawkers and food stalls open almost all day long...(I am literally crying now....)
Since I could not just fly right home, I just prepared something that makes me feel at home..
Find the recipe here and enjoy the pictures.

Soto Mie2

Kung Pao Chicken - My husband's Favorite Chinese Dish

Tuesday, May 5, 2009

Kung Pau Chicken3

We have special dish to order when we dine in a Chinese restaurant. I normally order congee (either chicken or seafood) share it with Bianca, and my husband would pick fried rice or kung pao chicken and chinese broccoli with oyster sauce. Seems like we never get bored with our order.
So one of those day, I tried to prepare my husband's favorite Chinese dish, kung pao chicken. You know why he likes this Szechuan dish? Coz he likes every thing spicy with his chicken or meat...
I browsed around on the internet and found one on this site.

I copied the recipe without any modification.

-2 boneless, skinless chicken breasts, cut into small chunks, marinade with:
-2 tsp soy sauce
-2 tsp Chinese rice wine or dry sherry
-1 tsp sesame oil
-1.5 tsp cornstarch

-1.5 Tbsp dark soy sauce
-1 Tbsp Chinese rice wine or dry sherry
-1 tsp sugar

-8 small dried red chili
-2 cloves garlic
-2 green onion
-4 Tbsp frying oil
-1 tsp Szechuan peppercorn (optional)
-0.5cup peanuts or cashews
-a few drop of sesame oil (optional)

Kung Pau Chicken2s.

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minute

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

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