First Blog Anniversary and 200'th Post

I started blogging a year ago and I have been loving it. A year is considered new yet enough time to get to know other bloggers and learn a lot from them. There were times when I did not have enough time and energy to update my blog and blogger friends came to encourage in so many ways. There was once when I felt so small and not seen by particular person, but it was exactly a time for growing better, I was motivated to become better in photography.
My husband in this case definitely is my inspiration and best companion. Thank is never enough to say.
I want to take this opportunity to thank that particular person, who made me feel so small but motivated me to learn a lot of photography, to all of my dear blogger friends who have been such great friends even though most of you never know me in person, to all of my beloved readers thank you for always faithful in visiting my blog...This blog is for you!

On October 29 '2007 I posted my first writing on this food blog, so to commemorate that special day, I cooked complete yellow rice. Here is some of the pictures. Enjoy!

The menu consists of:
- Yellow rice (I'll post the recipe later)
- Grilled chicken (I'll post the recipe later)
- Sweet marinated tempeh and tofu (see the recipe here)
- Thin omelet
- Shredded beef meat (Indonesian-abon sapi)
- Spicy harricot beans, tempeh and shrimp (see the recipe here)
- Fried salted fish
- Freshly cut cucumber and tomato
- Fresh baby spinach

Rolade Tahu (Steamed Tofu Rolls)

After juggling from one errand to another, eventually I finished making this month menu and here I am gladly sitting in front of my computer to type the recipe to share with you my beloved readers....
Yes, it has been a hectic week for us, Bianca got itchiness since 3days ago due to cold allergic. The itch made her very uncomfortable and cranky and it influenced her little brother. I have been having sleeping deprivation for sure...But I thank God for giving me strength and good health so I am able to take care my precious.
So to participate in this monthly event held by Indonesian foodie bloggers, I am posting this steamed tofu rolls...

Ingredients:
- 4 blocks of medium firm tofu
- 12 shrimp, peel of the shells
- 8 baby carrots, dice it
- 10 harricot beans, slice it thinly
- 1 king oyster mushroom, dice it
- 2 cloves of small red onion
- 6 cloves of garlic
- 1tsp of ground nutmeg
- 1tsp of ground white pepper
- salt
- 2 eggs
- 2Tbsp of tapioca flour
- thinly made plain omelet

To make sauce:
- 1 clove of onion, chop thinly
- 4 cloves of garlic, chop thinly
- 1 tomato, cut into 12
- 2Tbsp of ketchup
- 4cm of ginger, cut into 3
- 2Tbsp of oyster sauce
- salt
- sugar
- 1tsp of ground white pepper
- 300ml water
- 1Tbsp of corn starch, dissolve in a little bit of water
- oil for saute



Directions:
In a chopper chop tofu, garlic, onion, and shrimp until smooth. Transfer it into a mixing bowl and then add diced carrot, mushroom and beans and mix it well. Add pepper, nutmeg, salt, egg and then tapioca flour and mix it well again. Place the thin omelet on a piece of aluminum foil and then put the mixing tofu in the middle and roll it into cylinder shape. Close the two end by folding the foil. Steam it for 45minutes.
To make sauce, saute onion, garlic and ginger until fragrant. Add tomato and cook for 5minutes. Add oyster sauce, salt, sugar, pepper and water. Cook until boiling. At last add corn starch solution and stir it instantly until thicken.

Burger Anyone?

After chit-chatting with Melanie the other day about what she's been doing these days, I felt like having burger to my comfort. To be honest, I wanted the ones from Harvey's, however somehow I'd never stopped by at any of its stall...either not having enough time nor never passing by nor forgetting when passing by...
Therefore the other day I just prepared it myself...4days in a row I ate these beef burgers in the morning...I think I am lengthening my waist line!
I do not think you need the recipe this time..so I'm just gonna share the pictures..let your creativity's gone wild with every thing you may like to add for your own burger! Cheers...

Bitterballen

My first encounter with bitterballen was back in year 2001 when one of my colleagues brought it for our office meeting. Then I tried to make it myself at my kitchen in Indonesia. Before we moved to Edmonton, our good friend in Montreal invited us for farewell dinner and she prepared these bitterballen for snacking. Her husband is from the Netherlands, as it is known bitterballen is a savoury Dutch snack, therefore the taste of it was so authentic. Christian loves it and been asking me to make it. This time, I copied the recipe from cie Ine's page. Thank you cie Ine for sharing the recipe...

Ingredients:
- 100gr margarine
- 1 clove of onion, chop thinly
- 150gr all purpose flour
- 350ml fresh milk
- 250gr ground beef
- 1Tbsp of Maggi seasoning (I replaced it with 1block of chicken broth)
- 100gr bread crumbs
- 2egg, whisk briefly
- salt
- ground nutmeg
- ground pepper
- sugar
- frying oil
I added: 2Tbsp of cheez-whiz spread



Directions:
In a wok, saute the ground beef until brown. Add chicken broth and stir it well. Keep it aside. Saute onion with margarine until fragrant. Add flour and stir well. Add milk and stir instantly. Add cheese, salt, pepper, nutmeg, sugar and then beef. Stir it well and turn off the stove.
Make small balls out of the dough and roll on bread crumbs. Then dip into whisked egg and again roll on bread crumbs. Deep fry it in hot oil under medium high heat until golden brown.
Serve it warm with mayo, mustard or hot sauce.

Double Trouble-King Oyster Mushroom with Oyster Sauce

We love to eat any kinds of mushroom, and king oyster is our favorite one. It has a thick meaty white stem and when it cooked it releases typical mushroom umami flavor (wikipedia).
I called it double trouble, since when it is cooked with oyster sauce (so double oyster) it gives fantastic taste and it goes so fast!

Ingredients:
- 3 big stalk of king oyster mushroom, slice it thick
- 5cloves of garlic, chop thinly
- 1Tbsp of sesame oil
- 3Tbsp of oyster sauce
- 2tsp of ground white pepper
- water



Directions:
In a wok saute garlic with sesame oil until fragrant. Add cut mushroom and stir it. Add some water (app. 150ml) and cook until boiling. Add oyster sauce and pepper, continue to cook and stir for another 4minutes. Serve it with steam rice and other dishes.

Don't Chuck Me into Garbage-Brownies Pudding

It was late at night when I was going to make brownies for my little girl and her dad. It's supposed to be baked for 45minutes, but I left it for a longer period of time whilst taking shower. The brownies turned out to be too hard and chewy and seems like no one would ever touch it nor eat it. Therefore the next day, I just prepared agar pudding and dipped the hard brownies into it while the agar was still hot so that the liquid immersed to the brownies and magically made it edible and soft...and it worked! I did not have to chuck it into garbage...

Ingredients:

To make brownies:
- 160gr of semi-sweetened cooking chocolate
- 75gr of margarine
- 2 eggs
- 200gr of sugar
- 1tsp vanilla essence
- 100gr of sliced almond
- 100gr of crushed peanut
- 150gr of choco chips
- 200gr of all purpose flour
- 1/2tsp baking powder
- salt

To make pudding:
- 1 package of clear/transparent agar powder
- 400ml fresh milk
- 350ml cold water
- 4Tbsp of sugar

Directions:
To make brownies:
Cook chocolate and margarine in a pot and stir it until melted. Turn off the stove and let it cool down. Mix egg, sugar and vanilla essence in a mixing bowl with a mixer under medium high speed until thick and fluffy. Add the cooked chocolate and mix it well. Add flour, baking powder and dash of salt, mix it well. And then add almond, peanuts and choco chips. Transfer it into a baking pan which was layered with margarine and flour before. Bake it for 45minutes at 350F.

To make pudding:
Mix well water, milk and the agar powder. Place it on top of stove and cook and stir until boiling. Add sugar, stir and turn of the stove.

To finish up:
Place the brownies in the center of mold and then pour the hot agar mix on it. Keep it in a fridge until it is harden.
Slice it as you like and serve it cold.