July 29, 2009
Fresh from the oven, 30 minutes after that, I finished 2 of them...
Smell of cinnamon, the softness,the pumpkin taste..all blended together..
What a perfect snacks with my green tea.
ANd while chewing,cant stop thinking whether an additional topping of cream cheese icing or coffee just like ROti Boy ( famous brand of coffee bread in Jakarta),gonna be soooo perfect for them.
Actually its kinda crazy, I had my lunch 1.30 pm, baked this muffin at 3pm, and enjoyed 2 of them at 4pm...
Source: Gourmet Magazine through http:// smittenkitchen.com, with a little adjustment from my side.
1 1/2 cups flour
1 tsp baking powder
1 cup canned pumpkin - I used 3/4 cup only fresh steamed pumpkin, mashed nicely(1/4 lagi buat sup si Bocah)
1/3 cup vegetable oil - I used canola oil
1 tsp pumpkin pie spice - I omit and used cinnamon instead
1 1/4 cup sugar + 1 tbsp sugar - I used 3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon powder
Additonal ingredients from my side : 1/4 tsp clove powder and 1/4 tsp nutmeg powder
* Preheat oven 350 F
* Put liners in muffin cups
* Whisk together pumpkin, oil, sugar,eggs until smooth.
* In other bowl, shift flour,salt, cinnamon,baking powder and baking soda. ANd fold them into the liquid one. Mix until just combined.
* In other bowl, mix 1 tbsp sugar with 1 tsp cinnamon to sprinkle on the ready to bake batter.
* Pour to the muffin mold, 2/3 full then sprinkle with the mixture of cinnamon& sugar.
* Bake 25-30 minutes
For me , 3/4 cup sugar are perfect, cant imagine if i use 1 1/4 cups gonna be too sweet to eat, as pumpkin has their own sweetness.
ANd for the sprinkle top,thats the cool one... It seems abon sapi/The beef floss on top ahhaha. Really its remind me to ABOn Sapi Cap Ratu..oh boy, wish I could get some package of them,hik....
I love it... Hope you all gonna enjoy this recipe as I do.
This is for 12 standard muffins, and 6 mini for my kid..
I started to cooked it when one of my friend,told me that she likes to stir fry bitter gourd with terasi/shrimp paste, so you wont feel the bitter taste from them.
And got another same response from another friend. Since that, I tried to eat them, to get benefits from bitter gourd,(click for wikipedia)
If you want meat inside, just drop whatever you feels wanna eat. Thats the art of cooking, isnt it? For me, to write in a blog is only to share an idea, the rest is depends on the other person whether to following completely or adjusted with the sense of the chef. We are all a chef in the house, arent we?
For this time, I didnt put any meat. I always use LEE KUM KEE CHILI GUILIN PASTE to get spicy flavour, and as chef was in the mood also to taste beans paste / Taoco)
,I dropped 1/2 tbsp only.
1 Medium bitter gourd, chopped,remove seeds.
2 cloves garlic, chopped
1/2 onion, cut thin,lengthwise
2 tbsp LEE KUM KEE CHILI GUILIN PASTE
1/2 Tbsp Bean paste
1 tbsp tomato sauce
Sugar or honey( optional, I used honey 1/2 tsp)
Cashew nuts( optional)
Heat oil, saute garlic, onion,Drop in chili paste, bean paste and stir in bitter gourd. Add little water, salt, pepper and sugar.
Serve hot, garnish with cashew nuts.
For 1 portion.
July 27, 2009
It is yummy, try this!!
I feel this one also great for Xmas,only need to drop more maraschino cherries.
And its easy to make, no need mixer.
2 1/2 cups flour
200 ml pineapple juice
2 tbsp cinnamon powder
200 ml melted butter, cool it.
2 tsp baking powder
1 tsp baking soda
1 can condensed milk.
1 tsp vanilla essence
Cherries maraschino (optional)
IN a big bowl,sift flour, baking powder,cinnamon powder, baking soda & baking powder.
Make a well in the middle, add in all the liquid ingredients.
Mix them well, and last, fold in chopped cherry mix well.
Pour in the prepared mold.
Bake in oven 180C, 50 minutes.
July 21, 2009
Tugas dari KBB kali ini membuat makanan Perancis yang namanya Souffle.
Jujur, daku baru pertama kali ini denger si SOuffle, and baru pertama kali ini juga bikin ini, hasilnya sangat tidak mengecewakan... bocah geu bisa hanya menyisakan sedikitttt souffle dari 1 porsi ramekin doi..
Aku bikin 1 resep dengan 6 ramekin ukuran 4 1/4" hasil buruan Sabtu lalu.
Yang mau coba silakan,lumayan ada menu baru, hasilnya enak dan menurutku tidak terlalu ribet and suseh. Jadi serasa makan apa ya bingung? Dalemnya empuk,lembek, kulit luarnya juga empuk kyk sus ...
Untuk souffle ini, 3 ramekin aku coba masukan red chili flakes on top ,potongan mushroom, dan parsley. Dan 3 lainnya sesuai resep polos saja dengan sedikit parsley.
Gue pribadi lebih seneng yang pake mushroom and red chili flakes... dan pas daku serve itu juga aku tambahin lagi chilinya, krn kepingin pedes
Met mencoba... and host Zita, mbak Arf & Regina..makasih yeee tuk resepnya..
Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.
100g unsalted butter / mentega tawar
� cup plain (all-purpose) flour / tepung terigu
300ml milk / susu
1 cup grated cheddar / cheddar parut - I used 8 slices cheddar ,5 ungrated, 3 grated
2 Tbs / sdM freshly grated parmesan / parmesan parut
� tsp Dijon mustard / mustard Dijon - gue pake mustard biasa
pinch / sejumput cayenne pepper - pake bubuk cabe biasa..
4 eggs / telur, separated / pisahkan
Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six �-cup-capacity souffle dishes.
Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.( Kelupaan difoto, udah pada kelaparan diluar)
Spoon the mixture into the prepared dishes ( gue nuangnya engga full, jadi ngembangnya ya segitu juga tuh)and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.
Dalemnya kyk gini nih, benarkah??
Penampakan kempes, karenanya itu diminta cepat hidangkan yah..soale dari montok eh melempem...
July 11, 2009
Its a combination between spinach and yellow split peas( Chana Daal), sometimes people drops chopped potatoes also inside. I usually cook this with pressure cooker to cut the cooking time.
I dont know the meaning of Sai, but Bhaji means a dish. Never know this dish if my hubby is not Indian :),as me & my family not really familiar with kind of lentils except MOong Beans( Kacang Hijau / Moong Daal), Poroto Beans(Red Beans/ Kacang Jogo), and Soya Beans ( Kacang Kedelai).
We enjoy this Sai Bhaji with rice. Its also serves usually with chapati( Indian bread).
Wanna try? Its worth to try, thinking all the nutrition inside.
U only need:
1/2 cup Yellow split peas, wash.
2 3/4 cup water
2 tsp salt
Pinch of turmeric & black pepper
1 green chili
2 cm ginger,chopped
2 cloves garlic, chopped
1 onion ( if the onion is big size, half is enough) chopped.
1 bunch of spinach, removes leaves from stem, and chopped roughly.
If lazy no need to chopped, I also do that..
1 tomato, chopped
1 tsp cumin seeds/ Jeera /Jinten.
4 tbsp oil.
Fry jeera for awhile and add in garlic,ginger,chili and onion. Fry until fragrant. Add in tomato,fry until tomato soft.
Add in spinach mix it, add in yellow split peas, and water, salt, pepper and turmeric.
Cook with pressure cooker for about 20 minutes, Until the Daal soft.
Serve with rice or chapati.
July 10, 2009
Like this week,Im so lazy to cook, especially Indian food. My soul wasnt there and affected the food:) poor my Jaan.
Wanna eat manythings yummy, especially spicy food from my hometown or Chinese food, but(sigh)wish someone come and cook it for me..........
Stop talking about my mood, Im trying to updating my blog.
I made this Peach Cake last June, for my friend Cecilia and a daughter of my neighbour.
Love the sponge cake, and the peach.. so fresh to eat.
3/4 cup sugar
3/4 cup flour
4 large eggs
50 gr melted butter( make it cool)
1 can yellow peach in syrup
1 box of heavy cream.
Prepare 2 molds diameter 8cm, Cover with parchment paper.
Heat the oven, 350F.
Beat eggs together with sugar until it rise, make sure its really rise. As this is a sponge cake. AFter its rise about 7cm from the base, add in flour, mix well. Then, add in melter butter. Mix it well.
Pour in the batter to molds, and bake. I forgot how long..but not longer then 30 minutes.Check with tooth pick inserted to cake. If its clean it means DONE.
Let it cool, and remove the cake from mold.
FOr the icing:
beat the cream until thick,and easy to spread.
Prepare 1 cooled cake, spread the cream on top, and arrage some peach on top, and cover with another cake. Cover them all with cream and decorate as u wish.