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.

Spring Theme Steamed Cupcakes

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 NCC site. 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!

Ingredients:

4 eggs

275 granulated sugar

1.5 Tbsp ovalet/emulsifier

300ml clear/no color soda drink

375g all purpose flour

2tsp vanilla liquid

food coloring

Directions:

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.

Apem Panggang-Rice Flour Pancake with Grated Coconut Topping-Javanese Style

"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.

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.

This time, I would love to share this with other Indonesian food blogger for the IDFB#2-Challenge.

Recipe source is here

Ingredients:

250g rice flour

100g granulated white sugar

1 tsp instant yeast

1/2 tsp baking powder

200ml thick coconut milk

300ml coconut juice

3/4 tsp salt

200g grated coconut meat (salted)

Directions:

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.

Black and White Wednesday - Week#8 - Apem Panggang/Indonesian Rice Flour Pancake

Here I come again for BWW#8, a wonderful weekly event to explore the beauty of black and white photography. To join the fun, please check this out. This time, I would like to share a traditional snack from Indonesia, called apem panggang (Indonesian Rice Flour Pancake). Apem is usually served during ceremonial event in Javanese tradition, especially around the Palace.

Black and White Wednesday - Week#6 - Banana Cake

This is the first time for me joining this wonderful event called Black and White Wednesday hosted by Susan from The Well-Seasoned Cook. As for me the reason to join this event is because it is so challenging to make bw food picture looks appetizing. Hopefully by joining this event regularly, I will be able to shoot beautiful and drool worthy pictures. For my first entry, I presented a picture of banana cake. It was taken as colored picture, then edited into black and white using picnik. Later you may find the original colored picture.

This cake has been famous and become chit-chatting object among my Indonesian food blogger friends (we'd been talking and sharing the recipe over messaging group), mainly because it is so easy to make, no need to use mixer and the result is so yummy.

Source: Simply Recipes

Ingredients:

- 3 0r 4 ripe bananas, mashed

- 1/3 cup melted butter

- 1 cup sugar (I reduced to 3/4cup)

- 1 egg, beaten

- 1tsp vanilla essence

- 1tsp baking soda

- pinch of salt

- 1.5 cups of all purpose flour

I added sliced almond for topping

Directions:

Preheat the oven to 350F (175C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix well. Pour mixture into a greased 4x8 inch loaf pan. Sprinkle the sliced almond on top. Bake for an hour. Cool on a rack. Remove from pan and slice to serve.

Rolade Siomay (Siu May Rollade)

I was going through my pictures file and found these pictures from year 2009. Wow..it's been 2 years and I have not posted any recipe for it..(what a lazy blogger! oops...). And a former friend from my Uni year, asked me if I could share the recipe with him. So here I am typing the recipe for you all. For me this is a sinful snack, since I luvvv savory (moreover deep fried) snacks..I could not stop munching them when they are there on my table. Just gimme some hot sauce, and I just dip them in and eat them. The kids like to have it with some steamed rice too. It is a variation of siomay and wonton filling.

Ingredients:
Filling:
- 400g shrimp, deveined (you may use other meats too)
- chopped green onion
- 3cm of ginger
- 4 shallot
- 6 garlic
- 1 Tbsp of sugar
- 1 Tbsp of oyster sauce
- 1 Tbsp of fish sauce
- 1 tsp of ground white pepper
- 1 tsp of sesame oil
- 1-2 Tbsp of corn starch (depend on how wet your mixture)

Skin:
- bean curd sheets (I used the fresh/wet one, you may use the dried one and wet it with water)
- egg, lightly beaten
- bread crumbs (I used panko or Japanese bread crumbs)
- frying oil

Directions:
Process all of the ingredients except green onion and corn starch in a food processor until smooth. Place the mixture in a container/mixing bowl, add the green onion and corn starch, mix well. Then take one of the bean curd sheets, spread flat on the table or chopping board. Place 2 Tbsp of the filling along the center of it. And then roll the skin up to form a long cylinder, try to close the edge by pushing in the skin to the cylinder. Do it to all of the filling and skin. Dip the cylinder into beaten egg and then into the bread crumbs. You may do it twice for crunchier result. Deep fry it over medium low heat until crunchy and golden brown.

Kue Nagasari (Steamed Banana Snack)

My husband and I have been craving for some traditional snacks which we normally had back then in our country, Indonesia. We have gazillion kinds of traditional snacks with various main ingredients. This time we wanted to have something sweet and savoury in one package. And the choice went to this banana snack. It was the first time for me to make it (oh how we thankful now for all the convenience we had back then when all we had to do was just walked to the street to buy it and enjoy it right-away. We often just take it for granted, dont we?).
Got the recipe from here, and I made a little modification in quantity.

Ingredients:
150g rice flour
200ml thick coconut milk
500ml light coconut milk (or you may dissolve thick coconut milk with some water)
120g granulated sugar
1 pandan leaf
1 tsp vanilla essence
1/2 tsp salt
3 banana, cut into 6 each
banana leaves for wrapping

Directions:
Dissolve rice flour in thick coconut milk. Boil the light coconut milk+sugar+pandan leaf+salt and stir occasionally. When boiling, turn down the heat and add the vanilla essence. Pour the rice flour mixture little by little into it and stir instantly until thicken and smooth. Remove from the stove.
Place one Tbsp of the dough on a piece of banana leaf. Then add banana and top it up with another spoon of dough. Wrap it and steam it for 30min. Enjoy it with your afternoon tea.

Almond+Raisin Fermented Cassava Cake (Cake Tape)

Do you notice that in a marriage, there is always complementary things? In my case, I love to keep foods in the fridge and husband love to take them out, either to eat or (mostly) to throw away. Sometimes I got irritated by him asking me, "do you still need this?"..."are you gonna eat this?"..."what's this for?"..."just cook this one or make that one"..
And the other day, I still kept this fermented cassava I made awhile before. When he opened the fridge he said, "is this still good?" So I feel the urge of making something with it. I remember, mom used to make this cake, but I've never learnt how to make it. Thus I browsed around the internet and found it here. The verdict: yummo, and sure won't be the last.

Ingredients:
- 250g butter
- 150g granulated sugar
- 1/2 tsp salt
- 300g fermented cassava, discard the rooty part in the centre
- 100mL coconut milk
- 6 eggs
- 180g all purpose flour, shifted
- 100g raisin
- 60g sliced almond

Directions:
Mix the fermented cassava with coconut milk and then blend in a blender until smooth. Mix well butter, sugar and salt. Then add the cassava mixture into it and continue to beat with a mixer until smooth. Add 2 Tbsp flour and mix well and gradually add the eggs, keep mixing while doing it until the batter raised. Add the rest of the flour little by little while mixing it slowly. Then add raisin and mix well again. Pour into a greased angel food pan. Sprinkle the sliced almond on top. Bake at 370F until done (20-30min).

Prawn Spring Roll - Christmas Count Down

It was two hours before Christmas' Eve, when I wrote this post...and I had to type 2 posts at once and set the schedule for the second post for tomorrow. Yes, we are going away for Christmas. We'll have a little family reunion in Calgary, about 3h driving away from home. And sure it will be good! Foods are always served in our family get together, and snacking/nibbling is one of them. So here is prawn spring roll recipe, I usually make for snacking at home.

Ingredients:
- 20 prawn, deveined, leave the tails
- 10 pieces of spring roll skin, cut diagonally into half. (so it makes 20)
- 1 lime
- 1Tbsp hoisin sauce
- 1tsp ground white pepper
- frying oil
- 1 egg yolk, briefly whisked

Directions:
Slit the inner side of the prawn so it won't be curled when fried. Sprinkle lime juice and pepper over. Add hoisin sauce and mix well. Place one prawn on the triangle skin, then roll it and seal with egg yolk (this video might be useful to show how to roll it). Deep fry it until golden brown. Serve them warm.

Croquette with Chicken Ragout Filling - Christmas Count Down

Wow..Christmas is less than a week away. And on the 5th day of Christmas, I would like to share these 5 croquettes filled with chicken ragout. These are good for afternoon tea snacking during our cold days.

Ingredients:
- oil for frying
- bread crumbs/panko (apparently panko is crunchier than bread crumbs)
- 3 egg white, whisk briefly

To make potato skin:
- 7 potato, peel off the skin, wash and cut into small chunks, deep fry it with hot oil until cooked
- 5Tbsp of cheese spread
- 2Tbsp of fresh milk (you may skip)
- 1 egg

To make ragout:
- 200gr of boiled chicken thigh and cut into pieces
- 2 carrot, peel of the skin and cut into small cubes
- 2 potato, peel of the skin and cut into small cubes
- 4 cloves of garlic, chop thinly
- 1 cloves of shallot, chop thinly
- 2 green onion, chop thinly
- 60ml of chicken broth
- 200ml of fresh milk
- 2Tbsp of all purpose flour
- 1tsp of ground white pepper
- salt
- sugar
- oil for saute

Directions:
Prepare ragout by sauteing garlic and onion until fragrant. Then add chicken pieces and stir. Add cut carrot, potato and cook until done. Add chicken broth, pepper, salt and sugar, stir well. Add flour and instantly stir to avoid burning, then add milk and stir well until thicken. Add green onion, mix. Keep it aside.
To make the potato skin, mash the fried potato while it is still hot until smooth. Add the cheese spread and milk and mix it well. Let it cool down to room temperature and then add the egg. Mix it well.
To make the croquette: take a scoop of the skin and roll it on hand to form a ball and then flatten it on the palm of hand. Fill it with a spoon of ragout and then roll back the potato skin to cover the filling. Dip it in bread crumbs and then in egg white and again in bread crumbs. Deep fry it with hot oil under medium high heat until golden brown and crispy at the outside.
Serve it warm with hot sauce or mayo.

Note: the recipe is good to make 15pieces of medium sized croquette.

Kue Pukis - One of Many Indonesian Street Vendor Snacks

Masbar event comes again this month with a very interesting theme: Food ala Street Vendor (Panganan Kaki Lima-Indonesian ). There are gazillion street vendor foods in Indonesia. They sell various items of food and open during different time of the day. And since I am living overseas, I have been missing some of those foods. Normally I try to prepare it myself with limited ingredients that I have in my kitchen. And they have been satisfied my feeling of missing home. This time I would like to share one of the street vendor snacks, called Kue Pukis. It is said that Kue Pukis is a modification of wafel (source: wikipedia).

Ingredients:
350g all purpose flour
150g corn starch
250g granulated sugar
500ml warm coconut milk
5 eggs
11g instant yeast
3Tbsp melted margarine
a pinch of salt
1sdt vanilla extract
Topping: chocolate sprinkles, raisin, cheese, peanuts

Directions:
Mix the eggs and sugar with a mixer at high speed until white and fluffy. Meanwhile mix the dry ingredients (flour, corn starch and yeast) in another bowl. Then add the coconut milk into the dry ingredients little by little and well mix it. Add the egg mixture into it little by little and continue to mix it. Add melted margarine and vanilla extract and mix it well again. Keep it aside and let it arise until the volume is twice as much as initial. Heat the moulding up on the stove. Pour the batter in it, fill it up until 3/4 of the hole. Put the lid on and cook it under medium heat for 2minutes. Open the lid and top it up with chocolate sprinkles or raisin or cheese or peanuts as preferred. Put the lid back and continue to cook until done (golden brown).

Recipe's source: Ine Elkaje

Kue Sus Isi Fla Vanili (Choux Pastry with Vanilla Filling)

I've made these choux pastry months ago and kept the pictures in my file. Today I was going through them and would like to share it with you. I copied the recipe from here, thank Siany! I used to make the pastry with fresh milk, but I found out that adding water, instead of milk gave better result. So here is the English version of the recipe.

Ingredients:
For skin:
- 125g margarine
- 300ml water
- 1/2 tsp salt
- 150g all purpose flour
- 5 eggs

For filling: (Use 1/2 recipe of this filling for 1 recipe of skin)
- 150g all purpose flour
- 125g sugar
- 1tsp vanilla essence
- 1tsp rum
- 1 egg yolk
- 1L fresh milk
- 2Tbsp butter

Directions:
For making skin:
Preheat the oven at ± 200° C. Boil water, salt and margarine at low heat until boiling. Add flour, stir well until it does not stick on the pot. Turn off the stove, let it cool. Then add the egg one by one and stir well. Using pipping bag and tip, place the dough on a tray which has been layered with some margarine, gives enough space in between. Bake it in the oven for 30minutes. Do not open the oven door before it is done. Cool it down on a wire rack.

For filling:
Mix all of the ingredients except butter, vanilla and rum. Cook in a pot and stir until boiling. Remove it from the heat and add the remaining ingredients and stir well until all butter melted. Let it cool and stir it once awhile.

To serve, cut the skins in the middle and then fill it out with the filling. You may add some fresh/canned fruits into the filling as preferred.

Putu Ayu (Indonesian Steamed Cupcake with Shredded Coconut)

I have been away from blogging world for a month or so. Kinda missing it, have to admit that I could hardly manage my time since we are trying to settling in our new place and adjusting living under one roof with my in laws. But I can not miss Click the Photo event...simply because I do not want to.
So the picture above is my entry for Click! This month's theme is Bi-Colour. The steamed cupcake has two colour, green and white on top. Check it out to join the fun!


For recipe, please click here.

Colourful Treat - Click June 2009

It is time for Click! the Photo Event again. This month theme is Stacks.


I have a little one at home who loves to have surprises. She is not into something sweet, but once in a while is okay. This potato doughnut was a treat for her and by stacking it up on a bamboo skewer made it more interesting. Moreover, she could hold the skewer and did not get too messy. Not to mention the bright colour of the sprinkles...in short it was a nice and sweet surprise indeed!

For recipe, check this out.

Sweet Steamed Cassava Cake (Talam Singkong)

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

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

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

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

Onde Onde (Glutinous Rice Balls with MungBeans Filling)

April theme for "Masak Bareng Yuuk!!!" event is traditional snacks with rice or glutinous rice ingredients. Firstly I thought I would not be able to join the event, since I was quite busy lately and did not have enough time to specifically prepare for this event. While I went through my photos file and found this "Onde-Onde" snack, I was so happy thinking that I will be joining the MBY again. Luckily I have not posted it before. So here is my entry...Thank you Rita and Rurie for sharing the recipe (source: Yasaboga).

Ingredients:
Skin:
- 250 grams glutinous rice flour
- 25 grams sago flour
- ¼ teaspoon salt
- 175 cc warm coconut milk from ½ coconut
- 100 grams white sesame seeds, rinsed, drained and dried

Filling:
- 200 grams skinned mung beans (I just used the whole mung beans with skin on)
- 50 cc water
- 150 grams sugar (I replaced it with sweet condensed milk)
- 1 pandan leaf or vanilla (I chosed vanilla essence)
- oil, for deep frying

Directions:
• Filling:
Soak mung beans for about 1 hour, steam until done and mash while still hot. Mix with water, sugar and vanilla, cook on low heat and stir constantly until the mixture can be shaped. Cool and make balls with a diameter of 1 ½ cm. Set aside
• Skin:
Mix glutinous rice flour, sago flour and salt. Pour in warm coconut milk, a little at a time, kneading constantly until the dough can be shaped. Divide into 12 parts.
• To assemble:
Take 1 part of dough, shape into a ball and flatten to ½ cm thickness. Place 1 ball-shaped filling in the centre, close the dough around it and reshape into a ball. Roll ball into sesame seeds, pressing slightly to ensure that the seeds sticks to the dough. Or dip ball quickly into water to dampen the surface before rolling into the sesame seeds. Heat oil over medium fire and deep-fry the rolls until golden brown and done. Drain. Enjoy it with your afternoon tea/coffee.

Chipotle Croquette - My Experiment

When it comes to food my hand is always itchy to try something new. One of those days I heard quite a lot of chipotle, and was curious enough to try it on my food. So I bought a bottle of chipotle mango seasoning. Tried it on steak, deliciousssooo...and this time, I tried it on croquettes. Good enough, not a big fan though...but at least healed my itchy hands! For those who love Mexican food, this would be superb!

Please follow this link for complete recipe. Just add some shakes of the chipotle mango seasoning when making ragout filing and potato skin.

Buffalo Chicken Wings

My husband likes to play billiard games with his friends and usually he gets something for munching during those fun times. His choice goes to Buffalo chicken wings as always. One day he went grocery shopping and brought home some chicken wings and special hot sauce and asked me to make them at home. I browsed around on the internet and found various recipes on Buffalo chicken wings. However they mainly have the same basic ingredients.
As I prepared them, I was also online chatting with Deetha and we agreed to post the same item on the same day. So here it is my homemade Buffalo chicken wings...

Ingredients:
- 15 chicken wings, cut into 2 each
- 3cloves of garlic, crush until smooth

- 1 package of kobe seasoning flour
- 3Tbsp of rice flour
- 1Tbsp of ground coriander
- 1Tbsp of ground black pepper
- 1tsp of salt
- 30ml of water
- oil for frying
- Red hot chicken wings sauce (see the picture below)

Directions:
Mix well all of the ingredients except oil, hot sauce and the wings. Then batter the wings in it for at least 10minutes. Deep fry it using oil under medium high heat until golden brown and crispy. Drain off the excesses oil using paper towel. Then in a saucepan, heat the hot sauce for 2minutes and then transfer the fried chicken wings in it. Continue to heat it up and flip over once in a while. Serve it warm with mayo or ketchup and fresh salad, as for us, we like to have it with celery, carrot and ranch dipping

Left-over Files of 2008 Series, Tahu Petis (Fried Tofu with Black Shrimp Paste Filling)

Having some left-over fried tofu after making chicken curry, makes me want to eat it as a snack. So I just made these savory snack to eat while watching "Challenge" at food network TV. Yumm...reminding me of Semarang, a town in Central Java, Indonesia where you can find this kind of snack sold on street.

Ingredients:
- deep fried tofu, slit the center with a knife
- black shrimp paste (Indonesian-petis udang)
- fresh chili paddy or bird's eye chili

Directions:
Take a teaspoon of the black shrimp paste and then stuff it into the middle of tofu. Microwave it for 15second to warm it up and to soften the shrimp paste. Serve it warm and eat it with fresh chili.

Left-over Files of 2008 Series, Ananas Tart (Kue Nastar)

It was all begun when I chatted with Mel back in December 2008...She really really convinced me to try out the recipe which was originally from NCC. I had never made these ananas tart before, so I was anxious yet worried if failed. The fact that there is no pineapple jam available for purchasing changed me from being lazy to eagerly-happily doing it. So, just a day before Christmas, I prepared these yummy tarts. It took me hours to make them, but they were gone in no time meaning they are 100% delicious....(happy to share them with friends and neighbor though...)

Ingredients:
For Tarts:
- 250g margarine
- 250g butter
- 100g very fine granulated sugar
- 4 egg yolks
- 700g all purpose flour
- 4Tbsp full cream milk powder (I was using baby formula)

For glazing: mix well
- 3 egg yolks
- a little bit of fresh milk

For filling:
- 4 ripe pineapple (I used 3can of cut pineapple in sugar solution)
- 200g granulated sugar (I did not measure it since the pineapple from the can is already sweet)
- 1tsp of salt (I skipped this)
- 1 cinnamon stick

Directions:
To make filling:
Discard the sugar solution from the can and cut the pineapple into 4 (I used the round cut ones). Crush it in a blender until smooth. Transfer it into a pan, add the cinnamon stick and cook until boiling. When it starts boiling, stir it vigorously until it is sticky and has limited water content. Add sugar and taste it. Continue to stir until you get the preferred consistency (firm jam-liked one). Keep it aside.

To make the tart:
In a mixing bowl, mix margarine, butter, sugar and egg yolk at low speed for about 2minutes (do not mix too long since it will make the dough too dry). Add flour and milk powder and mix well again using a spatula. Take a little bit of the dough, make a ball with palm of hands. Flatten it and add the filling (app. half of tea spoon). Roll it back to a nice ball shape. Do it again and again for all the dough. Place them on a cookie sheet, give some space among them. Bake them at 140C for 30minutes. Take them out of the oven and brush with the glazing mixture. Put them back into the oven and continue to bake for another 5-10minutes. Take them out and let them cool off. Place them in a cookie jar with an air-tight lid.