Cheesy Tuna Tartlet (Pie Tuna Keju Mini)

 

I love pastry, pie or tart..more to the savory ones...So when the theme for Masbar this month is Tart&Pie, I tried to find a recipe for savory filling. Then I found a recipe of cheesy crab tartlets here. 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...

Here is my version of cheesy tuna tartlets to share with all the Indonesian foodies at Masbar.

Ingredients:

24 mini tartlet shells (available frozen at stores)

225g cream cheese, softened

1 can of tuna chunk meat, drained

2 Tbsp mayonnaise

2 Tbsp grated Parmesan cheese

60g grated Cheddar cheese

2 Tbsp thinly sliced green onion

1 tsp Worcestershire sauce

bunch of peterselli for garnishing

Directions:

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.

Mango Sticky Rice Dessert - Love on the Plate

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 Rita!).

So here is my version of mango sticky rice dessert.

Ingredients:

200g sweet glutinous rice, soaked overnight

2 pandan leaves

1 can of coconut milk (app. 400ml)

1/2 block of palm sugar (app. 80g), shredded

salt

1 Thai mango

Directions:

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.
Meanwhile boil the other half can of coconut milk and then add the shredded palm sugar, pandan leaf and some salt. Mix it well.

To serve, place some scoop of the steamed sticky rice, top it up with some cut mango and pour the sweet sauce on top.

I would like to share this recipe for the event of Masak Bareng Yuuk - Love on the Plate.

Princess Ariel Birthday Cake for My Beautiful Princess

To make her kids happy is every mom's greatest desire. And that's my desire too to make my kids happy...super happy, especially on their birthday. It's been more than 3years I really wanted to make birthday cake for my own kids, well I have had that desire since Bianca was born. I envy people who have tons of activities, full time worker, yet still have time to make birthday cake for their owns. Thus last April, I put up together all my guts to make my very first fondant covered birthday cake for my Princess. She likes Princess Ariel, the Little Mermaid, so I decided to use "Under the Sea" theme. And here is the result...Look how happy she was!

Ingredients:

Cake Base: I used 1.5x recipe of Lapis Surabaya cake (the economic version), but make it all chocolatey, no layer no filling.

A: (remember to multiply it by 1.5)
- 8 egg yolks
- 9 egg
- 300g fine granulated sugar
- 1 tsp vanilla essence
- 150g all purpose flour
- 1 tsp ovalet/emulsifier

B:
- 150g all purpose flour
- 25g corn starch

C:
- 250g melted margarine

D:
- 1 Tbsp rum
- 1 Tbsp chocolate paste

Decorations:

- Princess Ariel candle

- rolled fondant

- food grade gel coloring

- 2 pieces vanilla flavored wafers

- 2 Tbsp brown sugar

- chocolate ganache

- 2 bamboo skewers

Directions:

Mix and whisk A until fluffy. Add B and mix it under low speed. Add C and mix it well. Add D into it and mix it well. Pour the batter into greased 9inches and 6inches round cake pans. Bake at 175C for 35min until done. Cool it off. Spread the chocolate ganache on top and side. Cover with colored rolled fondant. Put the small cake on top of the big one, insert 2 bamboo skewers to hold the two cakes together. Decorate as you like.

For sand: mix brown sugar and wafers in a chopper, then sprinkle on the cake at the desired part.

Note: tutorial on how to make sea creatures will be posted soon.

I also want to submit this post to Masak Bareng Yuuk (birthday edition). Happy birthday Masbar!

Deep Fried Shrimp ala Bie Fong Tong - CSN Giveaway and Indonesia Eats Cook-Up

I am pleased to be invited to join the event of CSN Giveaway and Indonesia Eats Cook-Up by its own wonderful host and dear friend Pepy. And I am lucky to be able to join this special event (many foodie bloggers do not reside in US and Canada thus not eligible to join). I admire her blog which is rich with information and knowledge of foods. And it is with a pleasant heart I follow one of her recipes. My choice went for deep fried shrimp ala Bie Fong Tong.
Enjoy this super duper garlicky deep fried shrimp..I sneezed a lot when stir-frying the chili, but it paid off when eating it...hmmm...yummm...
I also want to share this recipe and picture for the event of Masbar, the theme for this month is seafood. Oh..and..HAPPY FALL SEASON!


Ingredients:
1 lb shrimp, peeled and deveined, but leave the tails on
ground white pepper
seasalt
1 egg, beat until peaks
100 g corn starch
3 bird eyes chillies, finely sliced
2 cloves garlic, bruised, to stir fry
vegetable oil

Sprinkle
200 g or 3-4 bulbs of garlic, chopped
1 green onion, finely sliced

Directions:
Bie Fong Tong style fried garlic for sprinkle
1. Clean and drain off the chopped garlic, sun-dried the garlic to reduce the moist (I used the oven to dry off).
2. Bake the garlic with a small amount of oil or deep fry until crispy and golden brown.
3. Garlic ready to use as Bie Fong Tong seasoning

Deep Fried Shrimp ala Bie Fong Tong
1. Sprinkle salt and pepper over the shrimp, combine.
2. Sprinkle with a small amount of corn starch, combine.
3. Add beaten egg, combine.
4. Coat the shrimp with the rest of cornstrach.
5. Deep-fry the shrimp until golden brown. Set aside.
6. Heat oil in a skillet over medium heat. Stir fry the bruised garlic and bird eyes chillies until fragrant. Add the deep-fried shrimp, stir. Add fried chopped garlic, green onion, black pepper and salt, stir. Remove from heat and serve.

Cherry-Banana Crumbs Muffin

Finally I come back with a recipe to share. Been very busy with the kids and home lately and missing blogging a lot. This time I would like to share a banana recipe together with some Indonesian foodie bloggers in the event of MASBAR. As some of you may know this is a monthly event, where we share our passion of cooking together, and each month we have a theme to accomplish.

My husband loves these banana muffins, he can have them 3 in one go. I like the smell of cinnamon and the crunchiness of the crumbs. I got the recipe from here, and modified it by adding some cherries.

Here is the recipe:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
• 1 cup of half-cut maraschino cherries

Directions:

Preheat oven to 375 degrees F. Lightly grease muffin tins or line it with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Add the cherries and mix well. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 Tbsp flour and cinnamon. Mix in 1 Tbsp butter until coarse cornmeal. Sprinkle topping over muffins. Bake for 18-20min, until a toothpick inserted into center of a muffin comes out clean.

TELUR MASAK TAOCO (Fermented Soybean Paste Seasoned Egg)

Here is my entry for Masbar event May edition. It is a simple meal, but so homey. My Mom used to make it for us and now is my turn to serve it for my family. You know, I can have it more and more, emptying a full bucket of steamed rice..:)
Without further babbling, here is the recipe..

Ingredients:
8 hardboiled egg
8 cloves of garlic, chopped
4 cloves of shallot, chopped
2-3 Tbsp of soybean paste (taoco)
6 green thai chili (add more as preferred), chopped
3 lime leaves
1 Tbsp sweet soy sauce (Indonesian-kecap manis)
1 Tbsp vegetable oil for sauteeing
water as needed
salt and sugar


Directions:
In a wok, saute garlic and shallot with oil until fragrant. Add chili, lime leaves and soybean paste. Continue to saute for another minute. Then add some water (approx. 75ml), stir it well. Add some soy sauce and adjust the taste with salt and sugar. Bring it to boil. At last add the hardboiled egg, and turn down the heat and continue to simmer for 10min. Serve it with warm steamed rice.

Black Glutinous Rice Sweet Porridge (Bubur Ketan Hitam)

You may find this kind of sweet porridge sold at street vendor in Indonesia. Normally it is sold together with mung beans sweet porridge, and most of the time the seller mix them in one bowl just before serving. But for me, I rather have the black glutinous rice one only. I like it more than the mung beans. And it has not changed, even though my husband loves to have the mung beans one. So at home I normally prepare it separately at a different time.
People have it at breakfast time or as snack.


Since Masbar event's theme for this month is sweet porridge, I decided to use my old file picture (yes, you are right..the year of the pictures is 2009 and indeed it was taken last year) which never been published before to share it with my beloved readers. Here is the recipe..

Ingredients:
250g black glutinous rice, washed and soaked overnight in water, drained
2L water
2 pandan leaves
90g granulated sugar, added as desired
4cm ginger, cracked it with pestle
1tsp salt

sauce:
300mL coconut milk
1/2tsp salt
1 pandan leaf


Directions:
Boil the glutinous rice with 2L water until cook. Add sugar, ginger and pandan leaves and continue to cook until done/soft and thick. Remove from heat.
Boil the coconut milk with salt and pandan leaf and stir while boiling. To serve, put the sweet porridge in a bowl and pour the coconut milk sauce over.

Chicken Soup ala Wedding Reception (Sup Pengantin)

There are various kinds of soup and we can find soup almost in any cultures or nations. One of many soups I remember dearly is the one which usually served during wedding reception in Indonesia. Since this kind of soup is identical to a wedding reception, it is called Sup Pengantin, literally means Bride Soup. It has many kind of ingredients, including meats and veggies and the taste is so refreshing. I would like to share this recipe to all my Indonesian foodie blogger in the event of Masbar February 2010 edition.

Ingredients:
- 3 whole chicken leg, cooked and cut the meat in cubes. Keep the broth aside
- 4 carrots, peeled and cut
- 3 potato, peeled and cut
- bunch of cauliflower, separate the florets
- bunch of snow peas, discard the hard parts
- 3 stalk of celery, cut
- 1 can of button mushroom or other mushroom as preferred
- 1 can of quail eggs
- 1/2 can of luncheon meat or chicken wiener, cut
- some cooked macaroni pasta as preferred
- 1/2 onion, chopped
- 6 cloves of shallot, chopped
- 1 Tbsp of margarine for sauteing
- water
- salt
- sugar
- ground white pepper
- ground nutmeg

Directions:

Put the broth in a pot and boil. Once it is boiling, add potato, carrot, mushroom, cooked chicken meat, and quail eggs consecutively. Meanwhile, saute chopped onion and shallot with margarine in a pan until fragrant and add luncheon meat or chicken wiener and continue to saute for 3minutes. Transfer all at once into the chicken broth in the pot. Add pepper, nutmeg, salt and sugar. Adjust the taste. Then saute cauliflower, celery and snow peas in a pan for 2-3minutes. Transfer it into a serving bowl to keep the crunchiness.
To serve: put some cauliflower, celery and snow peas in a bowl. Pour the chicken broth and soup over. Sprinkle some fried shallot.

MASBAR FEBRUARY EDITION - VARIOUS SOUPs

Hello darling...

Since this is a month of love and caring, we would like to greet you all with an intimate hello. This month whilst we celebrated Valentine's Day, normally we are spoiled with so many sweet dishes, especially with chocolate as an ingredient. However, Masbar theme for this month is not related to chocolate. Instead we chose to share recipes of VARIOUS SOUPS. Soup is commonly served in a family where we can share loves, and it is a way to express our loves and caring to our family. We believe that you all are familiar to many kinds of soup. Mainly, soups can be classified into two groups, clear soups and thick soups. Soup can be found in any cultures and areas and gives specific character to its nation/ethnic. Soup is also acceptable for all ages groups. So, let's choose what kind of soup you would like to serve and share in our Masbar home.

As usual, these are the rules:

• You have to post your soup during the last week of Februari (Feb 21 until 27 '2010)
• It should be posted with Masbar Logo
• Send your data to masakbarengyuuk[at]gmail[dot]com, which includes:

1. Name
2. Blog Name
3. The Dish's Name and its URL
4. one picture of the dish
5. A description of the dish

Note:
There is no rule nor limitation upon recipes. Feel free to browse around or make up your own dish as preferred. However, please quote the source. You may use English or Indonesian as you like.

Menu theme, polling and schedule for next month will be announced after Round-Up posting. Stay tune for the updates and let's cook together!