Roti Sobek Coklat (Pull Apart Bread with Chocolate Filling)

Wednesday, July 27, 2011

Roti Sobek Coklat

I have never posted something on the same day I cooked/prepared it or even on the day after, you know I am a lazy blogger, however, today is an anomaly. I feel an urge to post it right away (well, after I brought the kids to bed), since some of my wonderful friends asked for the recipe. I have the recipe written on my book, but forgot where I got it from. Anyway, I have modified the recipe since the recipe called for both high protein flour and low one, while I was using just plain all purpose flour (no bread flour in my pantry at the moment). The original recipe also called for cold water and milk powder, but I used warm whole milk. The result was so was soft and fluffy. Unfortunately, I baked it too long and it was burnt a little. Should've increased the oven temperature and cut off the baking time. Well, next time I know..

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- 550g all purpose flour
- 2Tbsp wheat gluten
- 1Tbsp bread improver
- 15g instant yeast
- 125g granulated sugar
- 2 eggs
- 275mL warm whole milk
- 75g butter, cut into small squares
- 1tsp salt

For filling:
Cooking chocolate (semi sweet) cut into small squares or choco sprinkle

For glazing: (mix well)
- 1 egg yolk
- 1tsp whole milk

For topping:
- shaved cheddar cheese
- sesame seeds

Yield: 1 pan of tear off bread and 9 rolls.

Roti Sobek Coklat collage

Mix all the dry ingredients (flour, wheat gluten, bread improver, yeast and sugar). Make a well in the middle and then add the eggs. Mix it well using a stand mixer at low speed (I was using Kitchenaid with dough hook at speed level 2). Gradually add the warm milk, keep mixing. When it scrap out of the wall or does not stick on the wall, add cut butter and salt. Continue mixing/kneading until not sticky and elastic. Form a ball shape and cover the container with cling wrap. Keep the dough in a warm place for an hour to allow the fermentation to take place or let it proof until it's doubled in size. Flatten the dough to let the air out. Weigh for 40g each and form a ball shape. Proof it for another 10minutes (do not forget to cover it, so it won't be dried out). Take one by one ball, flatten and place the filling in the centre, then roll it back to ball shape. Arrange them in a greased round baking pan. Proof it again for another hour. Glaze the upper part with glazing mix using a brush. Sprinkle shaved cheddar cheese on top. Bake at 370F for 25minutes.

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Since I had some leftover from the dough, I also made some rolls. I was using sausage and chocolate sprinkle for filling. In my opinion, the result was a bit too dry, it could because I let them left uncovered before baking it or the baking time was too long.

Roti Isi collage

Sambal ala Ny. Rudy - Chili Paste Series

Friday, July 22, 2011

Sambal ala Ibu Rudy

So it is well known (among friends and families) that my husband like to eat extreme spicy/hot food. Therefore, we always have chili paste on table or in the fridge, bought or homemade ones. The one we normally have is sambal terasi (Indonesian style chili paste with shrimp paste/belacan). Sambal is a condiment, which you can enjoy with rice, various meats and veggies. In Indonesia, there are many kinds of chili paste, named according to the ingredients and the areas. In the East provinces, they even have sambal with some snacks.
Recently, I like to explore various kinds of sambal and try to make it at home, for sure I need to adjust with what ingredients I have here, since some of the particular ingredients could not be found here in Canada.
The first sambal I like to share with you is the one I just recently discovered. A foodie friend, introduced me to this and gave me the recipe. I tried to make it, and husband loves it. Now it becomes his favourite one. Oh, and for you who is wondering where does the name come from, this sambal is named of the lady who was first invented the recipe.

Sambal ala Ibu Rudy

250g chili (I used chili paddy and 3 habanero)
250g shallot, peeled
250mL vegetable oil (I used 150mL)
salt (I used 1Tbsp)
granulated sugar (I used 1Tbsp)
chicken broth powder (I used 2Tbsp)

Bahan Sambal ala Ibu Rudy

In a wok, saute whole chili and shallot with the oil until half-cooked. Drain the oil, and cool off the chili and shallot (let the oil sit inside the wok). Crush them using chopper. Then add salt, sugar and chicken broth powder, mix them well. Heat up again the used oil and transfer back the crushed chili and shallot to the wok. Fry until done (change to darker color). Stir every now and then while frying. Keep it inside a jar with lid and refrigerate it for longer use.

Sambal ala Ibu Rudy

Macaroni Schotel with Chicken Ragout - Presto Pasta Nights #222

Wednesday, July 13, 2011

Macaroni schotel

The other day, I had some left-over of chicken ragout, which was used as rissoles or croquette filling. Looking at it sitting in my fridge for 3days, trigging my creativity. So I decided to create a bake dish from it. And since my Bianca loves pasta, I finally made macaroni schotel. Macaroni schotel is a well-known macaroni casserole dish in Indonesia, which is Dutch influenced. Schotel itself, (or schaal) means dish or container in Dutch language (according to Wikipedia).
When I shared the recipe with one of my foodie friend, she said the addition of flour bring more compact and moist texture. Would you like to try?

I would like to submit this post for Presto Pasta Nights#222, check this out to find out how to join this event. Thank Tandy!

200g macaroni, boiled, drained
3 chicken thigh, boiled, cut in small pieces, keep the broth aside
1 carrot, cut in tiny squares
1/2can of sweet peas
2 green onion, chopped
500ml fresh whole milk
3Tbsp all purpose flour
2cloves of shallot, chopped
4cloves of garlic, chopped
1Tbsp chicken broth powder
3 eggs
1tsp ground white pepper
200g grated cheddar cheese
3Tbsp bread crumbs
oil for sauteeing

Macaroni schotel

Saute chopped garlic and onion until fragrant. Add chicken pieces, carrot and some of the broth. Cook until tender. Add the flour and stir instantly, give some more stir until smooth. Add fresh milk, chicken broth powder, salt, sugar, pepper and 70g of cheese. Stir until thicken and adjust the taste. Add the peas and chopped green onion, mix it well and remove it from stove. Cool it off. Add eggs and macaroni, mix them well. Transfer it into a nonstick-casserole dish, and spread it evenly. Sprinkle the bread crumbs on top of it then top it off again with the remaining grated cheese. Bake at 375F until done (approx. 45min). Serve it warm.

Celebrating Our 5th Wed-sary and Canada Day

Sunday, July 10, 2011

So, it is always like that...Our wedding anniversary and Canada day..both on the same day. We got our nation celebrating our Wed-sary, with the fireworks! Awesome...
Just like last year, this year we started the day with enjoying the Silly Summer Parade on Whyte Ave. This year participants were not that many, so it was just short parade. Here are some which were caught by my camera.

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Clockwise from top left: Jasper the mini donkey, Farmer's Market participants, 2storey bicycles, A lady with a violin.

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Clockwise from top left: Old time dressed up (do not think they have stroller that time), cute lil dog, African participant (that man worked so hard to drag that heavy thing on a windy day), Punjab cultural association.

In the afternoon, we went to Hawrelak Park for some bbq-ing and playing kites with kids and our friends. We had batagor as an appetizer. It is fried fish paste-filled tofu with spicy peanut sauce (I will post the recipe later, apologize for the cheap quality picture taken with my mobile phone).


W also had grilled chicken, fish and corn on a cob (somehow I forgot to take picture of the fish)

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The recipe for grilled chicken is my husband's, and I would like to share it with you..

6 whole chicken legs
2 stalks of lemongrass, cut into 5cm in length
1Tbsp of ground turmeric
1.5 tsp salt
2L of water

For marinating:
1/2c of fish sauce
1c of sweet sot sauce
1/2c of brown sugar
1Tbsp of ground black pepper
1Tbsp of garlic powder
2Tbsp of coriander powder

Ayam Bakar

In a big pot, boil the chicken with water, lemongrass, turmeric and salt until just tender (not too soft). Then marinate the boiled chicken with the marinating sauce for at least an hour. Grill until done (you may dip it back into the marinating sauce once or twice during grilling). Enjoy it with warm steamed rice and chilli paste.

It was a beautiful day indeed and we are thankful for the 5years we've spent together building our family. Happy 144th birthday, Canada!

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