tag:blogger.com,1999:blog-80236599249277746312024-03-13T17:32:32.300-06:00Bianca's and Jordan's MomMy contemplating place...when I have a lot to think about but no paper in hand...when I envy people who have a little time to write yet they publish many written thought.
My hiding place and excuses...
After all...it's about food and it came from my humble small kitchen in a corner of cold place.Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.comBlogger368125tag:blogger.com,1999:blog-8023659924927774631.post-75957360797392417602014-06-20T11:18:00.000-06:002014-06-20T11:29:26.364-06:00Asian SaladIt's been too long, yes I know..I have been away for too long, this blog is abandoned with no update and no posting for more than a year. My apology. I have too many excuses that I do not feel like sharing them (embarrassing...)<br />
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So here is my take on Asian Salad..we love it, we super love it and we have it often at home and share it with friends too. Oh btw, I got the recipe from <i>tante Sheyla</i>, a friend of us. Thank you tante for sharing the recipe with us.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY98rpvowoLg-HFv1bjcDTPy_RqexCljwUU9Th1VeZAc1h1FibH_6yRwQ2SkGvGSkkrHClXGcaQla24HO_Pdnd5fLtMAL_Sm0hkIt8fpfr0tKsAmjYd5W5qDZF0Nd1Ra3TgB7W4qmkrK8/s1600/IMG_3775-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY98rpvowoLg-HFv1bjcDTPy_RqexCljwUU9Th1VeZAc1h1FibH_6yRwQ2SkGvGSkkrHClXGcaQla24HO_Pdnd5fLtMAL_Sm0hkIt8fpfr0tKsAmjYd5W5qDZF0Nd1Ra3TgB7W4qmkrK8/s1600/IMG_3775-001.JPG" height="640" width="425" /></a></div>
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Ingredients:<br />
- half of red bell pepper, cut<br />
- half of orange bell pepper, cut<br />
- half of yellow bell pepper, cut<br />
- 1 cucumber , slice<br />
- 1 Chile mango, slice<br />
- half of purple onion, chopped<br />
- grape tomato<br />
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Dressing:<br />
- 2Tbsp of fish sauce<br />
- bunch of cilantro, cut<br />
- 1 lime<br />
- 1 tsp of granulated sugar<br />
- salt and pepper to taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPrKrecaJmQGXre9sIyvqj5VgonfGI3k2dSecBhKzD29M8sRPiLzEwQVGoUYqjHeWRB5SPWLljFJspDeUKrkyCPr40LQyTaDvp09DMVoS4T4hyphenhyphenKabYnt1LZcdffqkSw6HEYPZ7aTLMTFk/s1600/IMG_3771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPrKrecaJmQGXre9sIyvqj5VgonfGI3k2dSecBhKzD29M8sRPiLzEwQVGoUYqjHeWRB5SPWLljFJspDeUKrkyCPr40LQyTaDvp09DMVoS4T4hyphenhyphenKabYnt1LZcdffqkSw6HEYPZ7aTLMTFk/s1600/IMG_3771.JPG" height="640" width="426" /></a></div>
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Directions:</div>
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Wash and cut all of the veggies as preferred. Then in a small bowl, mix well all of the dressing ingredients. Pour dressing over salad and toss gently. Serve immediately.<br />
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I am submitting this for <a href="http://masakbarengyuuk.blogspot.ca/2014/05/salad-edisi-20-mei-20-juni-2014.html">Masak Bareng Yuuk</a>.<br />
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Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com1tag:blogger.com,1999:blog-8023659924927774631.post-75717179705904644822013-03-30T21:04:00.001-06:002013-03-30T21:14:44.187-06:00Bubur Gudeg (Savory Porridge with Green Jackfruits Sweet Stew)<br />
It has been a longggg while..this looks like an abandoned blog...and
sadly it is. Life has been so busy with both kids at school now. This
post is my first post in the year of 2013. So here is a late happy new
year for all of you. We are doing fine and kicking...<br />
Now about this post, I would like to submit this post to the<a href="https://www.facebook.com/groups/indonesian.foodblogger/doc/538636952823621/"> Indonesian Foodblogger Challenge #9. Congee or Porridge.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q8AOzpfDOxR0b9swKQfumyDi38H8rXVGRahOk5azYPasX1SbmmnhizeiW7y7wmxjiwrjDFTf33jH02AtWxWdXca7mNldsGDLAIgvEz0VjXl-Rr2Jg6Mcv7kEJgUnQ4dQgNv84Uiuixg/s1600/coonge.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q8AOzpfDOxR0b9swKQfumyDi38H8rXVGRahOk5azYPasX1SbmmnhizeiW7y7wmxjiwrjDFTf33jH02AtWxWdXca7mNldsGDLAIgvEz0VjXl-Rr2Jg6Mcv7kEJgUnQ4dQgNv84Uiuixg/s200/coonge.jpeg" width="200" /></a></div>
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I
personally have a fond memory about this dish. As I spent my university
years in Yogyakarta, the town where this food is widely known. Bubur
gudeg is normally served as breakfast, and is sold at street food vendor
early in the morning. It is served as breakfast since porridge is
considered not so heavy fulfilling food but heavy enough to start the
day; while gudeg itself can be served with steamed rice for lunch or
dinner and it is normally in a dryer form.<br />
In term of taste, bubur
gudeg has its own uniqueness as bubur is savory and gudeg is at sweet
part, and sambal goreng krecek as part of this dish serves the
spiciness. Originally gudeg is cooked for hours or sometimes in 2 days
in a soil pottery using teak leaf to get the desired color, flavor,
texture and appearance. Thus this dish is rich and unique. In modern
setting, people use slow cooker or regular pot for some hours and add
some teabags to get brownish color.<br />
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So here is my version of bubur gudeg, the recipe is from here and there, serve 8<br />
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Bubur/Porridge<br />
- 3C of jasmine rice<br />
- 1.5L of water<br />
- 1 stalk of lemon grass, cut into 2<br />
- 3 Indonesian bay leaves<br />
- salt<br />
Cook it in a rice cooker or in a pot until soft, stir it as needed. <br />
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Gudeg/Green Jackfruits Sweet Stew<br />
- 2 can of green jackfruits<br />
- 8 pieces of chicken thigh/drumstick <br />
- 1 can of coconut water<br />
- 1 can of coconut milk<br />
- 4 cloves of shallot<br />
- 6 cloves of garlic<br />
- 1Tbsp of ground coriander<br />
- 2Tbsp of shredded palm sugar<br />
- salt<br />
- 3 Indonesian bay leaves<br />
- 4 cut of galangal<br />
- 2 teabags<br />
Arrange
the ingredients in a slow cooker in order from bottom to top:
galangal, bay leaves, green jackfruits, chicken thigh/drumstick. Then
pour crushed seasoning, salt, coconut water and coconut milk. Stir
slowly. Switch on the slow cooker. Cook for 2hours or until boiling,
then add the teabags. Cook for another 3hours or until the color of tea
immersed. Then take out and discard the teabags. Add the palm sugar and
lightly stirred. Continue to cook for at least 8hours in total.<br />
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Sambal Goreng Krecek<br />
- 2C of krecek or beef skin, soaked and squeezed out the water<br />
- 1C of cowpeas, cooked<br />
- 1/2C of stinky beans<br />
- 3 cloves of shallot<br />
- 4 cloves of garlic<br />
- 2 candle nuts<br />
- 2 red chili pepper<br />
- 5 bird's eye chili<br />
- 1 stalk of lemon grass, cut into 2<br />
- 2 cut of galangal<br />
- 3 kaffir lime leaves <br />
- salt<br />
- sugar<br />
- 1C of coconut milk<br />
- oil for sauteeing<br />
Crush
shallot, garlic, candle nuts, and chili until smooth. Then saute with a
little bit oil until fragrant. Add lemon grass, galangal, lime leaves,
coconut milk, salt and sugar. Cook and stir until boiling. Add the
stinky beans and cook for 4min. Add beef skin and cowpeas, stir it well
and cook until almost all of the coconut milk absorbed.<br />
<br />
Telor Pindang<br />
- 8 large size eggs<br />
- 700mL water<br />
- 3 Indonesian bay leaves<br />
- 1/2C of shallot peels<br />
- 2 teabags <br />
- salt<br />
Put
all of the ingredients in a pot, then cook. When it is boiling for
2min, crack the eggs at several part and put it back into the pot and
continue to cook. Lower the heat until minimum and cook for another
15min.<br />
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Serve them warm all together in a large bowl.<br />
<br />Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com6tag:blogger.com,1999:blog-8023659924927774631.post-26684442992127585992012-07-29T19:13:00.000-06:002012-07-29T19:13:29.258-06:00Cenil - A Colorful Indonesian Traditional Tapioca Snack<div style="text-align: center;">
<a href="http://www.flickr.com/photos/24516409@N08/7673001064/" title="Cenil by lidia sianturi, on Flickr"><img alt="Cenil" height="640" src="http://farm8.staticflickr.com/7116/7673001064_8275705f3f_z.jpg" width="427" /></a></div>
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Hello beloved readers, I am glad to be able to say hi to you all again, after this long hiatus. Today I wanna share a colorful Indonesian traditional tapioca snack. As our <a href="http://masakbarengyuuk.blogspot.ca/2012/06/edisi-ultah-masak-bareng-yuuk-juni-juli.html">Masak Bareng Yuuk</a> celebrates its birthday this month, and it brings a theme of "Foods made of Sago and Tapioca". It is called cenil (pronounced as "che neel"). It is normally sold at a traditional market along with other various traditional snacks. The texture is chewy and the taste is mixed of salty (from the salt added to the shredded coconut meat) and sweet (from the granulated sugar added before consumption). Well, let's jump into business, the recipe..I got it from <a href="http://bankresep.wordpress.com/2007/06/13/cenil/">here</a>. And I was using the second version. It was a little tricky at first, eventually I got it done.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknEjxpvfD_kTm0D7U2uRUzEllbV-cB2FGRLVQRXR80Geh6L6zufUpLT5PUmrTJqu8QjDfQGZ99yQZ6l2KfmEG0L0yZ3SVyVPTEXOO857orFfjrKveA73doJUdynamyp5gzEgZozy6mvw/s1600/3033770318_8c711fc9b4_o.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknEjxpvfD_kTm0D7U2uRUzEllbV-cB2FGRLVQRXR80Geh6L6zufUpLT5PUmrTJqu8QjDfQGZ99yQZ6l2KfmEG0L0yZ3SVyVPTEXOO857orFfjrKveA73doJUdynamyp5gzEgZozy6mvw/s1600/3033770318_8c711fc9b4_o.png" /></a></div>
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Here is the English version of the recipe:</div>
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Ingredients:</div>
<div style="text-align: left;">
250g tapioca flour</div>
<div style="text-align: left;">
2Tbsp cold water</div>
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125ml boiling water</div>
<div style="text-align: left;">
1/2 tsp salt</div>
<div style="text-align: left;">
250g shredded coconut milk</div>
<div style="text-align: left;">
1 pandan leaf</div>
<div style="text-align: left;">
100g granulated sugar</div>
<div style="text-align: left;">
food coloring: red, green, yellow</div>
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Directions:</div>
<div style="text-align: left;">
Steam the shredded coconut meat together with pandan leaf and salt for 15min. Keep it aside. Take 1Tbsp of tapioca flour and then mix it with 2Tbsp of cold water until all dissolved. Pour it into boiling water on the stove, stir instantly and keep stirring it until thicken. Turn off the stove and add the rest of tapioca flour little by little while mixing it until it does not stick. Divided into 4, and add each of the food coloring into each portion. Form a long oval or wormy shapes of the dough. Then boil some water in a pot. Cook them in the boiling water until floating. Take them out and instantly dip them into shredded coconut meat. Sprinkle some granulated sugar before serving.</div>
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<span style="font-size: large;"><span style="background-color: white;">Happy birthday </span><a href="http://masakbarengyuuk.blogspot.ca/" style="background-color: white;">Masbar!</a></span></div>
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<br /></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com15tag:blogger.com,1999:blog-8023659924927774631.post-64220910408890024582012-06-21T12:20:00.004-06:002012-07-27T15:45:30.853-06:00Hello Kitty Fondant Figurine - Tutorial<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center;">
<a href="http://www.flickr.com/photos/24516409@N08/6832037212/" style="font-size: 100%;" title="Hello Kitty Figurine by lidia sianturi, on Flickr"><img alt="Hello Kitty Figurine" height="640" src="http://farm8.staticflickr.com/7193/6832037212_558a0db751_z.jpg" width="427" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">It is such a relieve to be able to sit in front of my computer and typing something for you..sharing this post is such a joyful moment.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I know it is long overdue..I've promised you all to share this tutorial couple months ago and kept forgetting to type it. So today is the day.. (while I have time to type). </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I made this Hello Kitty figurine for a girl birthday cake last year, so you will find the watermarks is in 2011. Let's start!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">What you need:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">- white rolled fondant, approximately 1.5 cup</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">- blue, red, yellow, black gel food coloring (I used gel coloring from Spiderman series by Wilton)</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">- sharp knife</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">- ball fondant tools</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">- small brush</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">- water</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">- powdered sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">- mat</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">- toothpicks</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Always work on a powdered mat (using powdered sugar). Start to color small portion of the white fondant with blue, red, black and yellow coloring.</span></div>
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<span style="font-family: Georgia, serif;"><br /></span></div>
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<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center;">
<a href="http://www.flickr.com/photos/24516409@N08/7003551205/" style="font-size: 100%;" title="HK1 by lidia sianturi, on Flickr"><img alt="HK1" height="233" src="http://farm7.staticflickr.com/6228/7003551205_303d7c24fb_z.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Make a ball for head from the white fondant.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Pinch the up left and right side of the ball using your finger to form ears, then by using the ball tools, mark the ear holes.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Form 2 small balls of black fondant, and one small ball of yellow fondant, using the back wooden side of a brush, mark three holes for eyes and nose.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. With the help of the brush wet the holes and then stick the black balls in to the eyes holes and the yellow ball to the nose one.</span></div>
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<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center;">
<a href="http://www.flickr.com/photos/24516409@N08/6857436654/" style="font-size: 100%;" title="HK2 by lidia sianturi, on Flickr"><span style="font-family: 'Trebuchet MS', sans-serif;"><img alt="HK2" height="235" src="http://farm8.staticflickr.com/7279/6857436654_81958a4588_z.jpg" width="640" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. Make a flat round shape of red fondant and a tie-like shape one too.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">6. Glue the round shape unto the tie shape with some water to form a bow.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">7. Make six thin worm shape of black fondant.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">8. Arrange the six worm shapes on the left and right cheeks as whiskers and the red bow on the head.</span></div>
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<a href="http://www.flickr.com/photos/24516409@N08/6857436726/" style="font-size: 100%;" title="HK3 by lidia sianturi, on Flickr"><span style="font-family: 'Trebuchet MS', sans-serif;"><img alt="HK3" height="233" src="http://farm8.staticflickr.com/7187/6857436726_8dcb21be5f_z.jpg" width="640" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">9. Make an oval ball of white fondant for the body.<br />10. Roll a sheet of blue fondant for the overall shirt.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">11. Wrap around the oval ball of white fondant, glue it on with some water.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">12. Make two strips of blue fondant .</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">13. Place and glue the blue strips on the shoulder to complete the overall shirt. And add 2 white buttons using round flat shape of white fondant.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">14. Make two hands as shown (it is simply made from an oval shape and then flatten and grit with a knife for fingers).</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">15. Make two feet as shown (simply made from an oval shape and then pinch the rear part with point finger.<br />16. Place and glue the hands, and then glue the head on the body (use a toothpick as necessary).</span></div>
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<a href="http://www.flickr.com/photos/24516409@N08/6857436848/" style="font-size: 100%;" title="HK5 by lidia sianturi, on Flickr"><span style="font-family: 'Trebuchet MS', sans-serif;"><img alt="HK5" height="229" src="http://farm7.staticflickr.com/6060/6857436848_63b53363a7_z.jpg" width="640" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">17. Place and glue the feed and support the bottom rear body with a wooden part of a brush (this is a place for tail later).</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">18. Prepare 8 very thin worm shape of red fondant, and glue them on the body to give accent as stripy shirt (two for each arms, and 3 on the chest and 3 on the back, see a bigger picture below). </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">19. Prepare 2 very thin worm shape of black fondant and glue them on both arms.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">20. Make a small ball of white fondant and glue them as a tail.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">And tadda...final product! Hope it is clear enough and happy practicing!</span></div>
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<a href="http://www.flickr.com/photos/24516409@N08/6833281842/" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;" title="IMG_1484 by lidia sianturi, on Flickr"></a><a href="http://www.flickr.com/photos/24516409@N08/6833281842/" style="font-size: 100%;" title="IMG_1484 by lidia sianturi, on Flickr"><img alt="IMG_1484" height="640" src="http://farm8.staticflickr.com/7059/6833281842_bb4aea6636_z.jpg" width="427" /></a></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com7tag:blogger.com,1999:blog-8023659924927774631.post-87064415403016431682012-05-30T00:23:00.002-06:002012-07-27T15:46:18.486-06:00Cheesy Tuna Tartlet (Pie Tuna Keju Mini)<div style="text-align: center;">
<a href="http://www.flickr.com/photos/24516409@N08/7299249854/" title="Tuna tartlet by lidia sianturi, on Flickr"><img alt="Tuna tartlet" height="640" src="http://farm8.staticflickr.com/7216/7299249854_3928602a5a_z.jpg" width="427" /></a> </div>
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I love pastry, pie or tart..more to the savory ones...So when the theme for <a href="http://masakbarengyuuk.blogspot.ca/">Masbar</a> this month is Tart&Pie, I tried to find a recipe for savory filling. Then I found a recipe of cheesy crab tartlets <a href="http://allrecipes.co.uk/recipe/20157/cheesy-crab-tartlets.aspx">here</a>. It looks delicious and I decided to try it out. Later I changed my mind and used tuna instead. The result was so yummy..I could not stop eating...</div>
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Here is my version of cheesy tuna tartlets to share with all the Indonesian foodies at Masbar.</div>
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Ingredients:</div>
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24 mini tartlet shells (available frozen at stores)</div>
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225g cream cheese, softened</div>
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1 can of tuna chunk meat, drained</div>
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2 Tbsp mayonnaise</div>
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2 Tbsp grated Parmesan cheese</div>
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60g grated Cheddar cheese</div>
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2 Tbsp thinly sliced green onion</div>
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1 tsp Worcestershire sauce</div>
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bunch of peterselli for garnishing</div>
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Directions:</div>
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Preheat oven to 375F and bake the tartlet shells according to the instruction on the packaging. Cool them off and set them aside. Meanwhile, in a large bowl, mix well cream cheese, tuna, mayo, both cheese, green onion and Worcestershire sauce. Spoon 1tsp of the mixture into the already cool shells. Then bake again at 375F for 15min.</div>
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</div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com9tag:blogger.com,1999:blog-8023659924927774631.post-63124910306982758322012-04-30T07:00:00.000-06:002012-07-27T15:45:12.683-06:00Sambal Kecap (Spicy Sweet Soy Sauce)<div style="text-align: center;">
<a href="http://www.flickr.com/photos/24516409@N08/7128764101/" title="Sambal Kecap by lidia sianturi, on Flickr"><img alt="Sambal Kecap" height="640" src="http://farm8.staticflickr.com/7183/7128764101_7325b9d54e_z.jpg" width="427" /></a> </div>
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<span style="text-align: left;">Kecap or sweet soy sauce is well known in Indonesia as one of essential sauces which used quite often. And in our home, it is always available on the table, since my husband loves to eat every thing with it..yes literally every thing. To participate in the </span><a href="https://www.facebook.com/groups/indonesian.foodblogger/doc/375047609182557/" style="text-align: left;">IDFB Challenge 4</a><span style="text-align: left;">, with Sambal theme, I would like to share this Sambal Kecap recipe. It can be eaten with various soups or bbq. This time we eat it with chicken on skewer or sate/satay.</span></div>
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Ingredients:<br />
8 chili paddy (add to your level of spiciness), chopped<br />
2 cloves of shallot, chopped<br />
2 cloves of garlic, chopped<br />
1 tomato, chopped<br />
1 tsp of ground white pepper<br />
1/2 cup of sweet soy sauce<br />
1 jeruk limo (Citrus amblycarpa)<br />
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Directions:<br />
Mix all the ingredients together in a small bowl, then at last drizzle the jeruk limo juice over.Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com3tag:blogger.com,1999:blog-8023659924927774631.post-86478132986650876552012-04-01T19:05:00.000-06:002012-04-01T19:05:00.476-06:00Spring Theme Steamed Cupcakes<div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; text-align: center; "><a href="http://www.flickr.com/photos/24516409@N08/6929020475/" title="Bolu Kukus (Steamed Cupcakes) by lidia sianturi, on Flickr" style="font-size: 100%; "><img src="http://farm8.staticflickr.com/7209/6929020475_fbcb5edd52_z.jpg" width="427" height="640" alt="Bolu Kukus (Steamed Cupcakes)" /></a></div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">I have made this kind of steamed cupcakes many times, simply because my daughter loves them. I have tried several recipes, the last one which I like was from <a href="http://www.ncc-indonesia.com/detail.php?aid=130">NCC site</a>. However I found out that this one was too dense, so I tried to modify the recipe by reducing the quantity of flour and increasing the quantity of liquid, and came up with the final recipe which I stick to it ever since. This time I colored it with purple and pink as spring is here. Happy Spring every one!</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; text-align: center; "><a href="http://www.flickr.com/photos/24516409@N08/6782903062/" title="Bolu Kukus (Steamed Cupcake) by lidia sianturi, on Flickr" style="font-size: 100%; "><img src="http://farm8.staticflickr.com/7059/6782903062_f3f654d4f7_z.jpg" width="427" height="640" alt="Bolu Kukus (Steamed Cupcake)" /></a></div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">Ingredients:</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">4 eggs</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">275 granulated sugar</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">1.5 Tbsp ovalet/emulsifier</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">300ml clear/no color soda drink</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">375g all purpose flour</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">2tsp vanilla liquid</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; ">food coloring</div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><br /></div>Directions:<div>Beat the eggs, sugar and emulsifier at high speed until stiff. Lower the speed and stir in flour little by little and mix it well. Add soda drink and mix it well. Add the vanilla and mix it well again. Take two small portion of the batter and place it in two small bowls. Mix in the food coloring in each bowl. Pour the batter into the lined mould to the half height. Then add 2tsp of the colored batter. Do it for all the batter. Then steam them for 20min in a preheated steamer.<br style="background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); "><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; text-align: center; "><a href="http://www.flickr.com/photos/24516409@N08/6782901220/" title="Bolu Kukus (Steamed Cupcakes) by lidia sianturi, on Flickr" style="font-size: 100%; "><img src="http://farm8.staticflickr.com/7059/6782901220_444e521447_z.jpg" width="427" height="640" alt="Bolu Kukus (Steamed Cupcakes)" /></a></div></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com2tag:blogger.com,1999:blog-8023659924927774631.post-56244245338451177072012-03-31T19:00:00.001-06:002012-03-31T19:58:40.390-06:00Mango Sticky Rice Dessert - Love on the Plate<div style="font-family: Georgia, serif; text-align: center; "><span><br /></span></div><span style="font-family: Georgia, serif; "><span style="font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEDtyBt4k2bvjl2MjcAYjMhYnc8iiC4pQC7BPbE9hNQ7wKPFNJIfmIey62BG4RD0yXx2osS8puaUEI5ggb5rQJRg5wct9fwbN71T45GYIU3g70Drn9s-8-oiOeK7ur6ChtcDmZ8C6Klc/s1600/masbar.png"></a></span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><a href="http://www.flickr.com/photos/24516409@N08/7030971891/" title="Mango Sticky Rice Dessert by lidia sianturi, on Flickr" style="font-size: 100%; "><img src="http://farm8.staticflickr.com/7061/7030971891_b23e9a7ef8_z.jpg" width="427" height="640" alt="Mango Sticky Rice Dessert" /></a></div><br /><span ><span><span style="font-size: 100%; ">I am sure some of you may know and have tasted this sweet dessert. My first encounter to this yummy dessert was back when I lived in Australia. This dessert is from Thailand and has spread out around the world. I was craving for this dessert when I saw a very intimidating picture of my dear foodie friend who recently travelled to Bangkok and had this dessert there (lucky you </span></span><a href="http://mochachocolatarita.blogspot.ca/" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Rita</a><span><span style="font-size: 100%;">!).</span></span></span><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >So here is my version of mango sticky rice dessert.</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >Ingredients:</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >200g sweet glutinous rice, soaked overnight</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >2 pandan leaves</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >1 can of coconut milk (app. 400ml)</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >1/2 block of palm sugar (app. 80g), shredded</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >salt</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >1 Thai mango</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/7030971887/" title="Mango Sticky Rice Dessert by lidia sianturi, on Flickr" style="font-size: 100%; "><img src="http://farm8.staticflickr.com/7268/7030971887_4bd6254d36_z.jpg" width="427" height="640" alt="Mango Sticky Rice Dessert" /></a></div></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><br /></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; "><span >Directions:</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; "><span >Rinse and drain the glutinous rice, then add 1/2 can of the coconut milk and some salt. Stir it well. Add one of pandan leaf. Then place the mixture in a heat resistant container for steaming. Steam it until cooked (the rice becomes clear and sticky) app. 40min.<br />Meanwhile boil the other half can of coconut milk and then add the shredded palm sugar, pandan leaf and some salt. Mix it well.</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; "><span >To serve, place some scoop of the steamed sticky rice, top it up with some cut mango and pour the sweet sauce on top.</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; "><span >I would like to share this recipe for the event of Masak Bareng Yuuk - <a href="http://masakbarengyuuk.blogspot.ca/2012/02/edisi-februari-maret-2012-love-on-plate_07.html">Love on the Plate</a>.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEDtyBt4k2bvjl2MjcAYjMhYnc8iiC4pQC7BPbE9hNQ7wKPFNJIfmIey62BG4RD0yXx2osS8puaUEI5ggb5rQJRg5wct9fwbN71T45GYIU3g70Drn9s-8-oiOeK7ur6ChtcDmZ8C6Klc/s320/masbar.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5726245099205830946" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 220px; height: 261px; " /></div><div style="font-family: Georgia, serif; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; "><br /></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com3tag:blogger.com,1999:blog-8023659924927774631.post-73299194051577251912012-02-23T10:02:00.002-07:002012-02-23T10:11:09.112-07:00Sari Kacang Ijo (Mung Bean Juice)<div style="font-family: Georgia, serif; text-align: center; "><a href="http://www.flickr.com/photos/24516409@N08/6897748737/" title="Wedang Sari Kacang Ijo by lidia sianturi, on Flickr" style="font-family: Georgia, serif; font-size: 16px; "><img src="http://farm8.staticflickr.com/7181/6897748737_4e618daa85_z.jpg" width="427" height="640" alt="Wedang Sari Kacang Ijo" /></a></div><div style="font-family: Georgia, serif; text-align: center; "><br /></div><div style="font-family: Georgia, serif; text-align: center; "><br /></div><span ><span style="font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ho6xvbx0lL1ZG832OJb773lV1LleX2LVgn_LwGxLreccGZAquKRLlnXvc-FUkpy_aMPYMerZDwWe5GCZtg5EY5_cAxZIwm5Y-BKt5DXMnrX-LVpxg80GY9tmTEJIIfAC2P-e9HRU-WQ/s1600/404311_279829125412812_100001571798313_805192_1217928833_n.jpg"></a>Mung beans is so popular in Indonesia and consumed mostly as </span><i style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><a href="http://lidiasianturi.blogspot.com/2008/02/green-mung-beans-dessert-bubur-kacang.html">bubur kacang hijau</a></i><span><span style="font-size: 100%;">, also used as filling for some traditional snack (</span></span><i style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">bakpia</i><span><span style="font-size: 100%;">, </span></span><i style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">kue ku</i><span><span style="font-size: 100%;">, etc.). It is rich in fiber and vitamin B. I used to like to drink this mung bean juice which comes in a tetra package and easily found in a grocery store. Now that I live abroad, I could not find that mung bean juice, except by making it myself. So the other day, I prepared this juice and enjoyed every sips of it.</span></span></span><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >While sharing the recipe, I also want to participate on <a href="http://www.facebook.com/groups/indonesian.foodblogger/">IDFB</a> Challenge 3 (Indonesian Beverages).</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ho6xvbx0lL1ZG832OJb773lV1LleX2LVgn_LwGxLreccGZAquKRLlnXvc-FUkpy_aMPYMerZDwWe5GCZtg5EY5_cAxZIwm5Y-BKt5DXMnrX-LVpxg80GY9tmTEJIIfAC2P-e9HRU-WQ/s320/404311_279829125412812_100001571798313_805192_1217928833_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710554112946882546" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 174px; " /></div><div><div style="font-family: Georgia, serif; text-align: center; "><span><u><br /></u></span></div><span >Ingredients:</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >150g mung beans, soaked overnight</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >1L water or more</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >4cm of ginger, bruised</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >1 pandan leaf</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >1 block of palm sugar</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >1Tbsp of granulated sugar</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >1tsp of vanilla essence (optional)</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >Directions:</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >Rinse the soaked beans and drained off the water. Boil in water until cracked and soft (approximately for an hour). Cool it off and crush it in a blender, add some water as needed. Using a kitchen strainer, separate the juice from the pulp. While straining, stir the blended juice occasionally. You may re-do the blending and straining procedures with the pulp and discard the last pulp. Then re-boil the juice and add the remaining ingredients. Adjust the taste to your preference with granulated sugar. Discard ginger and pandan leaf before serving. Serve it as warm or cold drink.</span></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com0tag:blogger.com,1999:blog-8023659924927774631.post-70583803823571383152012-02-16T17:03:00.004-07:002012-02-16T18:53:02.568-07:00Green tea Kattetong/Cookies (Lidah Kucing Hijau)<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/5967828263/" title="Green Tea Katetong (Cat's Tongue Cookies) by lidia sianturi, on Flickr"><img src="http://farm7.staticflickr.com/6140/5967828263_8257e15412_z.jpg" width="427" height="640" alt="Green Tea Katetong (Cat's Tongue Cookies)" /></a></div><div><br /></div>I have a good foodie friend who loves chocolate and green tea so much. And she does not stop there, she moves along to create foods by substituting the ingredient with green tea..and it always came out lovely. One of her creations was this green tea kattetong. I made this myself in July last year after seeing the recipe of hers and would like to share the English version for you.<div><br /></div><div>Source: <a href="http://kedaikuistanaku.blogspot.com/2011/07/green-kattetong.html">Kedai Rachmah</a> (<i>In Indonesian</i>)</div><div>Ingredients:</div><div>125g butter</div><div>85g fine granulated sugar</div><div>35mL egg white</div><div>1 egg yolk</div><div>120g low protein wheat flour (I used all purpose flour)</div><div>1tsp of matcha/green tea powder</div><div>1/4tsp green tea paste (I skipped this one)</div><div>2g baking powder</div><div>3g Emplex (I skipped this one, this is used to make the cookie crunchier)</div><div><div style="text-align: center;"><span ><span style="line-height: 22px;"><br /></span></span></div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/5968381512/" title="In the making by lidia sianturi, on Flickr"><img src="http://farm7.staticflickr.com/6016/5968381512_aea9b6d7a2_z.jpg" width="427" height="640" alt="In the making" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Direction:</div><div style="text-align: left;">Beat the butter, emplex (if used), sugar and green tea paste until smooth and fluffy. Add the egg yolk, mix it well. Then add the egg white, beat again until smooth and well blended. Gradually add flour, baking powder, and green tea powder and mix it with lower speed. Place the dough inside a piping bag and cut it out for 1cm (diameter) hole at the tip. Then squeezed out the dough into a greased kattetong mould. </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/5967825331/" title="In the making by lidia sianturi, on Flickr"><img src="http://farm7.staticflickr.com/6143/5967825331_1905f88197_z.jpg" width="427" height="640" alt="In the making" /></a></div><div><br /></div><div>Since I do not have the mould, I just placed the dough on a cookie tin which was lined with a piece of parchment paper ( as shown on the above picture).</div><div>Bake in a preheat oven at 300F for 12-15min until done.<br />You may add some sesame seeds, like what I did before. And I love the one with these sesame seeds better.</div><div><br /></div><div>Note: for a better look, choose black sesame seeds to give a beautiful contrast. </div><div style="text-align: center;"><span ><span style="line-height: 22px;"><br /></span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/5968387770/" title="Green Tea Katetong (Cat's Tongue Cookies w/ Sesame Seeds) by lidia sianturi, on Flickr"><img src="http://farm7.staticflickr.com/6011/5968387770_e9c466dd76_z.jpg" width="427" height="640" alt="Green Tea Katetong (Cat's Tongue Cookies w/ Sesame Seeds)" /></a></div></div></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com0tag:blogger.com,1999:blog-8023659924927774631.post-6226229609847072812012-02-06T15:35:00.002-07:002012-02-06T15:49:30.264-07:00Char Kway Teow (Kweetiaw Goreng)<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6027682686/" title="Kwetiaw Goreng by lidia sianturi, on Flickr"><img src="http://farm7.staticflickr.com/6139/6027682686_f570a809eb_z.jpg" width="427" height="640" alt="Kwetiaw Goreng" /></a></div><div><br /></div><span >It's been a long while I did not update this food blog of mine. Life is so busy with the kid going to school and stuff. So I am happy today I manage to sit in front of my computer and type this post. The picture was taken last year and chosen to share today. This dish has become our favorite quick and easy menu. I have shared the recipe back in year 2008 <a href="http://lidiasianturi.blogspot.com/2008/06/char-kway-teow-kweetiaw-goreng.html">here</a>, but this time I am using different kind of meat.</span><div><span ><br /><span ><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">Ingredients:</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 1 package of flat rice noodle</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 1 chicken breast fillet, thinly sliced</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 4 chicken wieners, cut into 1cm thickness<br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 6 cloves of garlic, chop thinly</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 5 cloves of shallot, chop thinly</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 1Tbsp of sesame oil</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 1Tbsp of oyster sauce</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 2Tbsp of sweet soy sauce</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 3Tbsp of fish sauce</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 1tsp of ground white pepper</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- a bunch of pak choi or caisim (</span><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); font-style: italic; ">Indonesian-sawi hijau</span><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">), cut into 5cm in length</span></span></span></div><div><span ><span >- a bunch of bean sprout<br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- 3 green onion, chop thinly</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- water</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">- oil</span></span></span><div><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); " ><br /></span></div><div><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); " >Directions:</span></div><div><span ><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">In a pot, boil some water and then cook the noodle in until tender. Drain off the water with a strainer and add some oil and immediately mix it well. Put it aside.</span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="text-align: justify; background-color: rgb(255, 255, 255); "><span ><span style="line-height: 18px;">In a wok, saute garlic and shallot with oil until fragrant. Add chicken and wieners and continue to cook until the chicken changed color. Add fish sauce, oyster sauce, sweet soy sauce, pak choi and pepper, stir it well. Add the boiled noodle and stir it well until all the seasoning distributed evenly. Adjust the taste with fish sauce and sweet soy sauce. At last add green onion, bean sprout, sesame oil, stir it immediately and remove it from the stove.</span></span></span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); ">To serve, sprinkle some fried onion on top.</span></span><br style="color: rgb(51, 51, 51); font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify; background-color: rgb(255, 255, 255); "></div></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com3tag:blogger.com,1999:blog-8023659924927774631.post-80616014069201822842011-11-29T11:38:00.004-07:002011-11-29T12:54:19.990-07:00Apem Panggang-Rice Flour Pancake with Grated Coconut Topping-Javanese Style<div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/5688992630/" title="Apem Panggang by lidia sianturi, on Flickr"><img src="http://farm6.staticflickr.com/5068/5688992630_5e11225cfd_z.jpg" width="427" height="640" alt="Apem Panggang" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">"Apem" is a traditional snack which originally served during some ceremony at Javanese palaces in Yogyakarta and Surakarta. At later days this snack is also prepared among Javanese household to celebrate some important dates such as celebration of births, Ied Mubarak, 100days of grief, etc. </div><div style="text-align: left;">I love the taste of this snack since it is a combination of sweetness, slightly sour (from the fermentation) of the cake and saltiness of the topping. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">This time, I would love to share this with other Indonesian food blogger for the <a href="http://www.facebook.com/media/set/?set=oa.282661121754540&type=1">IDFB#2-Challenge</a>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4yRzXJsK_tBRSx7CAT9TvbmT3MyoFuzk86OYaBolg-kKjKvZ1QHhgtyVbJ5LF4ZsxSQMSBIgjJvJRCnogQPIUGMX4mF88EAcTMSouzxLdvo61jxcKI6_siV70MrRj92p_HtHh_uIdpQ/s1600/idfb2.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4yRzXJsK_tBRSx7CAT9TvbmT3MyoFuzk86OYaBolg-kKjKvZ1QHhgtyVbJ5LF4ZsxSQMSBIgjJvJRCnogQPIUGMX4mF88EAcTMSouzxLdvo61jxcKI6_siV70MrRj92p_HtHh_uIdpQ/s320/idfb2.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5680505823434394466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 174px; " /></a></div><div><br /></div><div>Recipe source is <i><a href="http://asri78.wordpress.com/2010/06/02/apem-bakar/">her</a></i><i><a href="http://asri78.wordpress.com/2010/06/02/apem-bakar/">e</a></i></div><div><br /></div><div>Ingredients:</div><div>250g rice flour</div><div>100g granulated white sugar</div><div>1 tsp instant yeast</div><div>1/2 tsp baking powder</div><div>200ml thick coconut milk</div><div>300ml coconut juice</div><div>3/4 tsp salt</div><div>200g grated coconut meat (salted)</div><div><br /></div><div>Directions:</div><div>In a bowl, mix well together all of the ingredients except grated coconut meat. Cover the bowl with a plastic wrap and leave it for 30min in a warm place. Preheat the moulding pan and grease with some margarine. Pour the batter, put the lid on and cook at medium-low heat until raising up, pores formed and well cooked. Remove from the moulding pan and serve it with some salted grated coconut meat on top.</div><p style="margin-top: 0.6em; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(12, 12, 14); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: -webkit-center; background-color: rgb(255, 255, 255); "><b><br /></b></p>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com6tag:blogger.com,1999:blog-8023659924927774631.post-86876709270421038802011-11-09T11:12:00.003-07:002011-11-09T12:54:50.589-07:00Black and White Wednesday - Week#18 - The Soda Shoppe<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6328901815/" title="Cafe by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6112/6328901815_6ed7a5cb27_z.jpg" width="427" height="640" alt="Cafe" /></a></div><div style="text-align: center;"><br /></div><div><br /></div><div>Yayyy..finally I am able to join the BWW again, after skipping for 3 weeks. I was away for vacation for the first 2 weeks, and last week it was too hectic to post something. Here is a picture I took during our vacation in British Columbia, Canada. It was a very nice little cafe at downtown Victoria, called the Soda Shoppe. </div><div>Enjoy the picture and to join the fun please follow <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html">this link</a>. Happy midweek!</div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com0tag:blogger.com,1999:blog-8023659924927774631.post-40673077695976073882011-11-03T10:20:00.000-06:002011-11-03T10:27:00.029-06:00Rainbow Swirl Frosting - Tutorial<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6014799709/" title="Rainbow Swirl cupcake by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6009/6014799709_4705d34abc_z.jpg" width="427" height="640" alt="Rainbow Swirl cupcake" /></a></div><div><br /></div>One day, I just did not feel like decorating my cupcakes with fondant, so why not trying some buttercream. But the thing is, I am too clumsy to work with buttercream..to be honest. My hand is not steady enough to create a neat line nor curve. Then I saw some pictures on the internet, cupcakes with colorful rainbow swirls. Having a chit-chatting with some baking friends through my blackberry group, I found a useful tutorial on how to make it <a href="http://chefwannabe.wordpress.com/2008/08/27/membuat-swirl-lolipop/">here</a>. So I tried it myself for a set of Spidey cupcakes, and I was so happy with the result.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6014771997/" title="Spider-man Cake by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6014/6014771997_12aee0a5c3_z.jpg" width="427" height="640" alt="Spider-man Cake" /></a></div><div style="text-align: center;"><br /></div><div><div style="text-align: left;">Since then I have been using this decorating method for some cupcakes set for friends birthdays or just for fun at home. And I decided to take some pictures while doing it as I have promised to some of you that I will post a tutorial on how to do rainbow swirl frosting decoration. The original post from my friend is in Bahasa Indonesia, so I thought it would be nice to have one in English thus readers with no Bahasa Indonesia knowledge still be able to understand. Let's get started!</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6206147580/" title="Rainbow Swirl Icing in the making by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6176/6206147580_e6825f3941_z.jpg" width="427" height="640" alt="Rainbow Swirl Icing in the making" /></a></div><div><br /></div>Step 1: you need to have 3 different color of buttercream. I was using 3 primary color here. Mix well the food coloring with the buttercream in separate bowl.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6206149780/" title="Rainbow Swirl Icing in the making by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6140/6206149780_8b67ecbef0_z.jpg" width="427" height="640" alt="Rainbow Swirl Icing in the making" /></a></div><div><br /></div>Step 2: Put it inside the decorating bag, each for every color, so you will have 3 bags.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6205637871/" title="Rainbow Swirl Icing in the making by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6162/6205637871_0c8cc49c5e_z.jpg" width="427" height="640" alt="Rainbow Swirl Icing in the making" /></a></div><div><br /></div>Step 3: Take another empty decorating bag and alternately fill it up (half-full) with the 3 color buttercream, as shown on the above picture.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6235408733/" title="Decorating tip by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6120/6235408733_2732f59986_z.jpg" width="427" height="640" alt="Decorating tip" /></a></div><div><br /></div>Step 4: Choose a decorating tip as you prefer.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6206154336/" title="Rainbow Swirl Icing in the making by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6011/6206154336_94c19351c3_z.jpg" width="427" height="640" alt="Rainbow Swirl Icing in the making" /></a></div><div><br /></div>Step 5: Take another empty decorating bag and place the tip on top of it. Then place the bag with 3colored-buttercream inside it (so it's gonna be double bag). Now you are ready to decorate your cupcakes. </div><div>Since I could not take pictures while decorating it and no one's there to help me taking pictures, I would like to share a video I found on Youtube. This video will show you how to do the rose swirl.</div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><iframe width="480" height="270" src="http://www.youtube.com/embed/8cvyBz2a4DY?fs=1" frameborder="0" allowfullscreen=""></iframe></div><div><br /></div><div>Step 6: Decorating the cake using rose swirl method as shown on the above video (the movement started from the centre and goes out, while the classic swirl goes the other way around).</div>You may add some decorations like: sprinkles, silver beads, fruits, etc.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6206165514/" title="Rainbow Swirl Cupcake by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6005/6206165514_2f86066edb_z.jpg" width="427" height="640" alt="Rainbow Swirl Cupcake" /></a></div></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com2tag:blogger.com,1999:blog-8023659924927774631.post-85027592577141963142011-10-12T15:31:00.002-06:002011-10-12T18:01:43.385-06:00Black and White Wednesday - Week#14 - Bread Fruit<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6238450251/" title="Sukun (Bread-fruit) by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6230/6238450251_95056a4dec_z.jpg" width="427" height="640" alt="Sukun (Bread-fruit)" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">There is a particular fresh produce store here in Edmonton, called <i><a href="http://handwproduce.com/">H&W produce</a></i> which I really wanted to visit since 2 months ago. However, it did not happen soon...not until 3 weeks ago. Thus, I came for a short visit and instantly in love with this store..The prices are incredibly low compared to other stores. They sell various fresh and some exotic products too. On the first visit I saw this breadfruit and I recognized it as "<a href="http://id.wikipedia.org/wiki/Sukun_(pohon)">Sukun</a>" the name I knew back then in my hometown, but decided not to buy it, since I was not familiar with the English name and not sure whether it is the same thing as <i>Sukun</i>. I came home and started googling for this name and found out yes it is! I made another visit, unfortunately they were sold out. Eventually, on my third visit, I was able to buy one. It is a little bit pricey (of course..it is an exotic product and can not be found easily), 3.49$/Lb..but still I wanted to buy it since I had not had it for almost 6years. </div><div style="text-align: left;">I want to share this picture for <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html">Black and White Wednesday</a>, a weekly culinary photo event. And in case you are wondering how the inside look like, here is another picture of a slice of the breadfruit. Stay tune if you wanna know how I cook this, I will post the recipe soon.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6238976732/" title="Sukun (Bread-fruit) by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6096/6238976732_871fa72ded_z.jpg" width="427" height="640" alt="Sukun (Bread-fruit)" /></a></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com2tag:blogger.com,1999:blog-8023659924927774631.post-78397657884307851802011-10-05T14:07:00.001-06:002011-10-05T14:30:40.467-06:00Black and White Wednesday - Week#13 - Eating Under This Beauty<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6214356339/" title="Beautiful Mozaic by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6053/6214356339_002bf03620_z.jpg" width="427" height="640" alt="Beautiful Mozaic" /></a></div><br />Whenever we dine in a restaurant, I always make time to explore the interior design. The painting, flowers, and lights. So I took this picture last year when we dined in at the <a href="http://www.oldspaghettifactory.ca/locations/alberta/west-edmonton-mall/"><i>Old Spaghetti Factory</i></a>, here in Edmonton. I love this specific mozaic pattern on the light cover, and want to share this beauty to the <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html">Black and White Wednesday</a>, a weekly photography event. What a wonderful time we had while eating under this beauty.Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com6tag:blogger.com,1999:blog-8023659924927774631.post-78008811565087303122011-10-03T23:50:00.002-06:002011-10-04T01:02:00.534-06:00Rose Fondant - Tutorial<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6147822251/" title="Rose cupcake by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6174/6147822251_7d7faccd0a_z.jpg" width="427" height="640" alt="Rose cupcake" /></a></div><div><br /></div>The other day I made a set of <a href="http://lidiasianturi.blogspot.com/2011/09/rose-green-tea-cupcakes.html">rose cupcakes</a> for my dear friend's birthday and have promised to my readers that I will post a tutorial on how to make the rose fondant. To keep that promise, here is a simple step by step on how to prepare rose and leaf fondant.<div><br /></div><div>What you need:</div><div>Some rolled fondant, colored as prefer</div><div>Sharp knife</div><div>A ziploc </div><div>Veining tool<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6208623629/" title="Rose1 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6148/6208623629_78ccf49279_z.jpg" width="640" height="313" alt="Rose1" /></a></div><div><br /></div><div>1: roll a long cylinder as shown on the picture</div><div>2: make 4 same size cuts</div><div>3: roll the first three into round balls and the last one into a cylinder</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6209138914/" title="Rose2 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6171/6209138914_2820bdc9a0_z.jpg" width="640" height="313" alt="Rose2" /></a></div><br />4: place them inside a ziploc.</div><div>5: flatten each of them using your thumb.</div><div>6: Take out the cylinder one and roll it from one side.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6209139108/" title="Rose3 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6033/6209139108_7cf4d5bbc2_z.jpg" width="640" height="306" alt="Rose3" /></a></div><br />7: continue to roll to the other side</div><div>8: The result will look like "stigma"</div><div>9: Take one of the flatten round shape, and wrap around the "stigma".<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6209139430/" title="Rose4 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6145/6209139430_0724bb5c3a_z.jpg" width="640" height="309" alt="Rose4" /></a></div><div><br /></div>10: Take the second flatten round shape and place it overlap to the first one.</div><div>11: Do the same thing as for the last round shape.</div><div>12: Cut off the unwanted bottom part.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6209139800/" title="Rose5 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6032/6209139800_14eacca60a_z.jpg" width="640" height="469" alt="Rose5" /></a></div><br />And here is the result....</div><div><br /><a href="http://www.flickr.com/photos/24516409@N08/6209140104/" title="leaves by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6128/6209140104_67a434fec2_z.jpg" width="640" height="313" alt="leaves" /></a><br /><br />Now to make the leaf.</div><div>1: Make round shape of green colored fondant, then rolled it on palm of hand to form an oval.</div><div>2: Flatten the oval, make adjustment of the leaf shape using your finger as needed. Then mark the long centre part using veining tool.</div><div>3: Mark the margin with veining tool as shown on the picture.</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148363920/" title="Leaves by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6072/6148363920_68543e82a9_z.jpg" width="640" height="427" alt="Leaves" /></a></div><div><br /></div><div>Here is a complete picture of the process of making the leaf.</div><div>Simple isn't it? Now is your turn to try...Keep practicing!</div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com4tag:blogger.com,1999:blog-8023659924927774631.post-11335281937084512992011-09-29T19:01:00.003-06:002011-10-01T01:34:51.915-06:00Pecel Lele (Deep Fried Cat Fish with Chili Paste) - IDFB Challenge #1<div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6003190511/" title="Sambal u/ Pecel Lele by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6142/6003190511_b6bd102eac_z.jpg" width="427" height="640" alt="Sambal u/ Pecel Lele" /></a></div><br />I have joined a group called <a href="http://www.facebook.com/groups/indonesian.foodblogger/">Indonesian Foodblogger on Facebook</a>, and every two months they have a challenge that every member can participate and there are prizes to win too! For the very first challenge, they present "Food by Its Country", and here is my entry..<div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTe569Y1sUEaPQ-KyukHtd4t5d4ZjD_gLJ44mz0b0HOr8JXxiuc6KV_McMb0qaqBtOMFHrfjlZgz3CyK4ylGSlxNrW7FIjEcEFuFHG9xIINYLBpi3ygW95mT-BFz0mU62J2Gq5nDo-lU/s1600/295218_10150289101772682_827392681_7692112_6655609_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTe569Y1sUEaPQ-KyukHtd4t5d4ZjD_gLJ44mz0b0HOr8JXxiuc6KV_McMb0qaqBtOMFHrfjlZgz3CyK4ylGSlxNrW7FIjEcEFuFHG9xIINYLBpi3ygW95mT-BFz0mU62J2Gq5nDo-lU/s320/295218_10150289101772682_827392681_7692112_6655609_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5658423702132749154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><div>This food reminds me much of my university life in <a href="http://en.wikipedia.org/wiki/Yogyakarta_(city)">Yogyakarta</a>, where a lot of food hawkers sell this menu around <a href="http://www.ugm.ac.id/en/">Gadjah Mada University</a> campus. And for sure, this was my favorite menu as a student before and yet today. Here is my version:</div><div><br /><div>Ingredients:<br />- frozen cat fish, cut or whole, cleaned (available at Asian stores)<br />- 4 cloves of garlic, crushed<br />- 1Tbsp of ground coriander<br />- salt<br />- water<br />- oil for frying<br /><br />To make sambal/chili paste:<br />- 4 cloves of garlic<br />- 4 cloves of shallot</div><div>- 1 big red chilly<br />- 12 chili paddy<br />- 1 tomato<br />- 1tsp of shrimp paste, toasted<br />- 1Tbsp of palm sugar<br />- salt</div><div>- kaffir lime (<i>jeruk limau</i>)<br />- used frying oil (the remaining after frying the fish)</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6003764582/" title="Bahan2 Sambal by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6129/6003764582_7f185004ff_z.jpg" width="427" height="640" alt="Bahan2 Sambal" /></a></div><div><br /></div><div>Directions:</div><div>Since I normally bought the fish which was cleaned, I do not need to clean it myself. Make some slits on the side of the body. Mix crushed garlic, coriander, salt and water to marinate the fish in a container. Then marinate the fish in it for at least 30min. Deep fry it in hot oil under medium high heat until brown and crunchy. Drain off the excessed oil with paper towel.</div><div>To make chili paste: fry garlic, shallot, chili and tomato for 2-3minutes. Then transfer it into a grinder, I like to use "cobek" (traditional stone grinder). Add shrimp paste, salt and palm sugar and then grind until coarse smooth. Sprinkle some kaffir lime juice over. </div><div>Serve with warm steamed rice and some fresh veggies (lettuce, cucumber, cabbage, tomato, long beans, etc). You may add some sweet soy sauce into the chili paste to reduce the spiciness.</div><div><br /></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><br /></span></span></div></div></div></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com4tag:blogger.com,1999:blog-8023659924927774631.post-89658892466304383652011-09-28T14:19:00.004-06:002011-09-28T18:11:34.928-06:00Black and White Wednesday - Week#12 - How hot can you go?<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6163362603/" title="Tabasco by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6151/6163362603_f7a50f8d85_z.jpg" width="427" height="640" alt="Tabasco" /></a></div><br /><br />As some of you may know, my husband love to eat spicy/hot food. So I always have chili paste at home. When dine out he does not forget to ask for some hot sauce. This was one of them..and for him the spiciness is nothing, he emptied the first bottle right away after the waitress handed it to him. Sharing this beauty to BWW event. Check <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html">this</a> out to join the fun.Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com2tag:blogger.com,1999:blog-8023659924927774631.post-59039469188753957662011-09-26T01:29:00.003-06:002011-09-26T02:03:10.292-06:00Rose Green Tea Cupcakes<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148370258/" title="Rose Cupcakes by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6170/6148370258_5f237e72cc_z.jpg" width="427" height="640" alt="Rose Cupcakes" /></a></div><br /><div style="text-align: left;">Lately, I prefer to cook or bake something for my friend's birthday or special event, rather than buying gift. Not that it is cheaper, it can be more costly, I feel that my hard work represents my love and caring for them. Just couple days before Jordan's birthday, my dear girlfriend had a birthday too. Thus I decided to bake some cupcakes for her. Since she is not a big fan of sweet, I prepared green tea flavored ones.</div><div style="text-align: left;">So the base is green tea cupcake, I was using the famous <a href="http://www.goodtoknow.co.uk/recipes/475341/Red-velvet-cupcakes">Hummingbird Red Velvet Cupcakes</a> recipe and modify it with the addition of green tea and a drop of green food coloring, instead of cocoa and red food coloring.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148377484/" title="Rose cupcakes by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6197/6148377484_1fe61b35d5_z.jpg" width="427" height="640" alt="Rose cupcakes" /></a></div><div><br /></div><div>Ingredients for cupcakes:</div><div>60g unsalted butter, at room temperature</div><div>150g caster sugar (reduced to 125g)</div><div>1 egg</div><div>10g green tea powder</div><div>1 drop of green food coloring</div><div>1/2 tsp vanilla extract</div><div>120ml buttermilk</div><div>150g all purpose flour</div><div>1/2 tsp salt</div><div>1/2 tsp bicarbonate of soda</div><div>1.5 tsp white wine vinegar (I used regular vinegar)</div><div><br /></div><div>For decoration:</div><div>1/2cup ready to use vanilla whipped cream</div><div>rolled fondant and gel food coloring</div><div>edible silver beads</div><div><br /></div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148374534/" title="Rose cupcakes by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6078/6148374534_d82ced9c80_z.jpg" width="427" height="640" alt="Rose cupcakes" /></a></div><div><br /></div>Directions:</div><div>Preheat the oven to 325F. Beat the butter and sugar on medium speed until light and fluffy. Speed up the mixer and add the egg. Continue to beat until it is well incorporated. In a separate bowl, mix well green tea powder, green food coloring and vanilla extract to make a thick paste. Add this to the butter mixture and mix well. Scrape down the side of the bowl. Lower the speed and slowly add half of the buttermilk. Mix well, then add half of the flour. Mix well until it is incorporated. Repeat this process until all the buttermilk and flour are added. Scrape down the side of the bowl again. Turn up to the high speed and beat until smooth and even. Lower the speed and add salt, bicarbonate of soda and vinegar. Beat it again until well mixed, then turn up the speed again and beat for a couple more minutes. Spoon the mixture into the cupcake pan until two-thirds full and bake for 20-25mins. Cool them off.</div><div>Spread the ready-to-use vanilla whipped cream and let them sit on the counter for an hour or so until it is set. Continue to decorate using fondant and silver beads.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6147826917/" title="IMG_0936 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6199/6147826917_8c86c12864_z.jpg" width="427" height="640" alt="IMG_0936" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Since I got some cupcakes left, I packed two of them and gave them to Bianca's teachers.</div><div style="text-align: left;">Tutorials on how to make the rose and leave will be posted soon. </div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com0tag:blogger.com,1999:blog-8023659924927774631.post-6241358667566306342011-09-25T11:03:00.000-06:002011-09-25T11:03:00.550-06:00Rabbit Theme Bento - My Very First Bento<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6126530778/" title="Bento Day#1 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6080/6126530778_de99a7e136_z.jpg" width="427" height="640" alt="Bento Day#1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I've promised myself long before that when my kids go to school, I will make them bento-s. So as Bianca started her school 2 weeks ago, I started to prepare bento for her. And since she is only at school for 3hours, I only get to prepare snack box for her.</div><div style="text-align: left;">This was my very first bento. As you can guess, it consists of "rabbit" hard boiled egg with nori eyes, nose and mouth; oyster sauce glazed steamed broccoli, baby carrot and "flower" cheddar cheese. I was using Hello Kitty round snack container and rainbow plastic baran.</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6179777301/" title="Rabbit egg mould by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6151/6179777301_23e9ec1858_z.jpg" width="506" height="640" alt="Rabbit egg mould" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Here is the picture of the egg mould.</div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com4tag:blogger.com,1999:blog-8023659924927774631.post-74441843044142951712011-09-24T22:04:00.004-06:002011-09-24T22:59:29.241-06:00Puppy Theme Birthday Cake<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6122501401/" title="Puppy theme Cake by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6184/6122501401_61c0e4b38f_z.jpg" width="427" height="640" alt="Puppy theme Cake" /></a></div><div><br /></div><div>I made this cute cake last month for my friend's daughter's birthday. This post mainly shares pictures of the cake and some useful links to make the fondant puppy. Sorry as no recipe will be shared. The base is chocolate sponge cake and all the decoration made out of fondant (except for the ribbon). I decided to prepare 4 different kinds of puppy.</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6179675261/" title="puppy1 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6166/6179675261_954b135e53_z.jpg" width="558" height="640" alt="puppy1" /></a></div><div><br /></div>Top left: I made this using a toy model (Bianca has Barbie doll carrying this puppy - Barbie A Fashion fairy tale).<div>Top right: Please follow <a href="http://www.youtube.com/watch?v=r9u63Mh-SsY">this</a> and <a href="http://www.youtube.com/watch?v=z4RGguwXjgg">this</a> link for tutorial on how to make this puppy.</div><div>Bottom left: I had posted a tutorial on how to make it <a href="http://lidiasianturi.blogspot.com/2011/09/poodle-puppy-fondant-tutorial.html">here</a>. Originally I saw a picture with this puppy <a href="http://www.flickr.com/photos/emmylizzy/2967376385/">here</a> and from there using my imagination to create this poodle puppy.</div><div>Bottom right: I made this puppy with the help of tutorial/pictures on flickr, somehow I could not find the link. Will be updated as soon as I found it.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6180202442/" title="puppy2 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6173/6180202442_6bab6c128c_z.jpg" width="597" height="640" alt="puppy2" /></a></div><div><br /></div>Those are pictures of how they look after I placed them on the cake. I also placed a bowl and 2 bones in the middle of the cake.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6179675653/" title="puppy3 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6164/6179675653_447e982da3_z.jpg" width="640" height="305" alt="puppy3" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;">The side of the cake was decorated with some paw prints, the birthday girl's name, a heart with the number of the age. Not to forget the ribbon to sweeten the cake.</div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com5tag:blogger.com,1999:blog-8023659924927774631.post-18942689020832919632011-09-23T10:11:00.001-06:002011-09-23T11:01:13.347-06:00Laksa Ayam (Chicken Laksa)<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/5959724004/" title="Laksa Ayam by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6005/5959724004_a3a133bf4d_z.jpg" alt="Laksa Ayam" height="640" width="427" /></a><br /></div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); "><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">It has been a while I have not posted any meal recipes, seems like I am shifting to snack and cake decorating all these while. Nah..I still cooking as I have to feed my family (in case you're wondering). So today I decided to share a meal recipe for you. This soup is good to serve during cold days, as we are approaching autumn.</span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">Ingredients:</span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">4 whole chicken legs</span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">1.5L water</span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">1 stalk of lemongrass, cut into 4, bruised</span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">4cm of galanga, bruised</span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">3 kaffir lime leaves</span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">1 Tbsp chicken broth powder</span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">1 can of coconut milk </span></div><div>oil for sauteing</div><div><br /></div><div>To crush into puree:</div><div>8 cloves of shallot</div><div>6 cloves of garlic</div><div>6 candlenuts, grilled</div><div>1 tsp dried small shrimp <i>(ebi)</i></div><div>1.5 tsp coriander</div></span><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">1 tsp white pepper</span><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); "><div>3cm of turmeric or 1tsp of ground turmeric</div><div>3cm of ginger</div><div>salt</div><div>granulated sugar</div><div><br /></div><div>Side dishes:</div><div>Vermicelli, boiled and drained</div><div>Bean sprout, boiled and drained</div><div>Shrimp, salted, half-boiled</div>Fried shallot and garlic<br />Egg, boiled (optional)<br /></span><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/5959721656/" title="Laksa Ayam by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6126/5959721656_562bafdbba_z.jpg" alt="Laksa Ayam" height="640" width="427" /></a><br /></div><br /><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-family: Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">Directions:</span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12px;">Boil chicken for 30min. Saute the spice puree, lemongrass, lime leaves, galanga with oil until fragrant. Then add this to the pot with the boiled chicken in it. Continue to cook for another 15min. Take out and drain off the chicken, then shred the meat. Keep it aside. Add the coconut milk and chicken broth powder into the broth left in the pot. Re-boil and adjust the taste. Serve it in a bowl together with the side dishes.</span></span></span></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com0tag:blogger.com,1999:blog-8023659924927774631.post-49006252913895049522011-09-21T20:00:00.000-06:002011-09-21T20:31:43.912-06:00Black and White Wednesday - Week#11 - Rose Cupcake<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6168425283/" title="Rose cupcake by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6167/6168425283_f2cf453d16_z.jpg" width="427" height="640" alt="Rose cupcake" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Here is my submission for BWW event this week (<a href="http://thewellseasonedcook.blogspot.com/2011/09/black-and-white-wednesday-culinary_21.html">week#11</a>). Don't you think black and white can show the beauty too? Please do check <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html">this</a> out to join the fun!</div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com2tag:blogger.com,1999:blog-8023659924927774631.post-26222604535516563802011-09-15T10:18:00.010-06:002011-09-15T14:01:53.495-06:00Poodle Puppy Fondant - Tutorial<div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6122502387/" title="Puppy theme Cake by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6087/6122502387_200e279af7_z.jpg" width="427" height="640" alt="Puppy theme Cake" /></a></div><div><br /></div>So yes the other day I wanted to make a birthday cake for a sweet little girl. Since she loves puppies, I decided to make a puppy theme cake. I browsed around and found some cute pictures of puppy fondant. My eyes fixed on this cute poodle puppy and convinced myself that I could make it. While making it, I also took some picture and now I wanna share the step by step of making it. Hope it is useful.<div><br /></div><div>Let's get started!</div><div>First, pick a color you like and mix it well to your white fondant. I chose pink, since my Bianca loves pink.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148415157/" title="puppy1 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6151/6148415157_02847e0ca8_z.jpg" width="640" height="305" alt="puppy1" /></a></div></div><div><br /></div><div>1. Make an egg shape as shown on the picture and let it stand on the table.</div><div>2. Make 2 bone shapes for feet, it is easier to make cylinder shapes first than roll the middle part using your point finger on your other palm hand (place the cylinder shape on your left palm hand and roll the middle part using your right point finger or vice versa).</div><div>3. Flatten one side of the bone</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148415287/" title="puppy2 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6075/6148415287_e124ff017d_z.jpg" width="640" height="241" alt="puppy2" /></a></div><br /></div><div>4. Do it for both bones</div><div>5. Bend it a little bit, as shown on the picture</div><div>6. Slit 2 lines with a knife on the non-flatten part (for toes)</div><div>7. Glue the flatten part on the side of the egg body using some water</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148965938/" title="puppy3 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6164/6148965938_8b5fccbd44_z.jpg" width="640" height="229" alt="puppy3" /></a></div><br /></div><div>8. Make another two legs as shown on the picture. You may prepare two cylinder then roll the 3/4 part of it to form a smaller rod while leaving a bigger portion on one side.</div><div>9. Slit 2 lines using knife (the same as what we did on number 6)</div><div>10. Wet the front part of the body with water</div><div>11. Stick on the two feet</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148966100/" title="puppy4 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6078/6148966100_36a1c728d6_z.jpg" width="640" height="471" alt="puppy4" /></a></div><br /></div><div>12. Make a round flat shape using other color for collar, I used brown</div><div>13. Glue it on top of the egg body</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6123034374/" title="Poodle dog in the making by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6201/6123034374_cd087358f9_z.jpg" width="640" height="427" alt="Poodle dog in the making" /></a></div><br /></div><div>14. Make 11 small pink balls, 2 flat teardrops shapes for ears, one big pink ball (for head), 4 small white balls (stick two of them together) for hairpins, one pink ball (bigger than the 11 small pink balls) for nose, and one very small black ball for nose tip.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6148415783/" title="puppy5 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6187/6148415783_4449681889_z.jpg" width="640" height="469" alt="puppy5" /></a></div><br /></div><div>15. Arrange the head as shown on the picture. First, stick two rows of 4 pink balls on top of the head (8balls). Then stick another 3 balls on top of those two rows. And then glue the flat teardrop shapes and top it of with the two double white balls/hairpins. Stick on the pink ball for nose and black ball for nose tip. Draw two big dots using edible black coloring pen for eyes (you may punch 2 holes on the eyes position using the round back of small painting brush, then color it).</div><div>16. Stick in a tooth pick in the centre of the neck.</div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/24516409@N08/6150694736/" title="puppy7 by lidia sianturi, on Flickr"><img src="http://farm7.static.flickr.com/6090/6150694736_68a33bd8fd_z.jpg" width="640" height="463" alt="puppy7" /></a></div><br /></div><div>17. Glue the head on top of the body with the help of the tooth pick and some water</div><div>18. Make a pink ball and stick it on the lower back of the body for tail</div><div><br /></div><div>Dry it up on an open counter overnightly. Done. Easy right? Now it is your turn to create this cute poodle puppy. <i>Happy fondant-ing!</i></div><div><br /></div>Lidia Sianturihttp://www.blogger.com/profile/14056488556394155856noreply@blogger.com4