Hi there. I'm from Indonesia but now live quite far away from my home country. I love cooking for my family. I learned how to cook for the first time from my mom and I believe that mom's cooking is always the best, and I do hope that my son will feel the same too even though he grows up so fast.
I love Indonesian food as I grew up with it, and I promise to myself that my son, although he doesn't live in Indonesia right now, will always like and enjoy authentic Indonesian food.
I make this blog so that my family will always remember our togetherness and happy time that we had, are having, and will have when we eat together and have good memories about a mother's love through her dishes.
Hopefully these recipes will help other people to make healthy home cooked dishes for their families.
Oh yes…………I’m in the mood of making pudding and try different kind of creations lately, so I keep on making new pudding every week. This doesn’t happen often and there was time when I was not in the mood (aka. lazy, hahaha…………), and when that happened, I didn’t make any puddings for months (the worst was only one pudding a year……………). So now, I just keep on finding new variation of pudding while I’m still in high spirit.
Actually, I didn’t plan to make mango pudding this week, but my husband came home from his business trip and brought us the famous King Mango from Pakistan. The fact was, grocery shopping was not his strength at all either in Singapore or any other countries, so as you can guess, he brought home some very soft mangoes (overripe) that was going to be rotten shortly. I knew it just as soon as I saw and touched the mangoes.
So I decided to turn some of the mangoes into mango pudding (and I still had to throw some that were already rotten………….sigh……………). This mango pudding was inspired by the silky mango pudding recipe, but I substituted agar-agar powder with coconut jelly powder and blend the mango together with the water to make mango juice. If you want a very soft texture instead of a firm one, it is best to use agar-agar powder than jelly powder.
The taste of the pudding will mostly depend on the mango of your choice, so make sure you choose a good, ripe, and sweet mango. This was very easy to make, and it was so refreshing to eat cold mango pudding in this super hot weather.
1 mango (preferably the sweet and ripe one)
1 can of sweetened condensed milk (mine was 385 gr)
1 package (15 gr) of jelly powder (you can use plain, mango, or coconut flavor – I used the coconut flavor)
Remove the mango skins and chop them into cubes. Add them to a blender, add the jelly powder, add water, and blend them to a smooth juice. Set aside this mango juice
Prepare a big pot or wok and pour all the sweet condensed milk
Using the same condensed milk can, measure the mango juice and water until you get 6 cans of water and mango juice and add them into the wok (the ratio of sweet condensed milk : mango juice and water = 1: 6)
Whisk until well combined
Bring to boil in low heat (keep stirring during the cooking process and make sure there are no lumps in the mixture)
Transfer to pudding molds or glasses and garnish with mango chunks
Serve cold (it is best to keep the pudding overnight in the fridge)
I made a big batch of pandan bread with a new recipe last week and it didn’t turn out so well. The crust was rather hard and the inside was not as soft as I wanted it to be. So I ended up with a big loaf of bread that actually taste very good but quite difficult to chew. The bread was edible and actually taste good but I think I made mistake in the baking process that made the bread dry and not so soft. I will definitely try the recipe again next time and hopefully the result would be much better than the last time I made it.
So, I browsed for some recipes of what to do with the remaining bread, and as it was weekend the next day, I also planned to make dessert. Nobody had time to eat dessert on weekdays, so I only made dessert on weekends. Then, I came across one dessert recipe which was bread pudding and it looked good and so yummy.
I never made bread pudding before and never intended to do so, as I always thought that bread and pudding didn’t go along very well, but based on the review, everyone said it was really delicious, so I thought why not just try it and hopefully the result would turn out great?
As usual, I combined some recipes together to make this sweet dessert. I didn’t make it too sweet and reduced the amount of sugar as none of us liked anything that was too sweet, so if you like the pudding to be sweeter, just add more sugar.
I added chocolate sauce to accompany the pudding as I thought it was too plain without decoration (it looked too plain when I took photos of the pudding, hahaha………….), but the pudding will taste delicious with or without the chocolate sauce. For the chocolate sauce, I just combined some ingredients based on my instinct that I thought would make a good chocolate sauce as I had no experience on making chocolate sauce before (so the sauce wasn’t based on a specific recipe). Thankfully, we all loved the sauce (even my son who was not a big fan of chocolate).
The pudding had to be very cold before we could eat it, so I kept in the fridge fro a night. How was the taste? Trust me, it was so delicious that one big slice was not enough for each of us, and the big pudding was gone in just two days. My husband loved it so much and he kept on praising the pudding and the chocolate sauce. My son never said anything about my cooking except if I asked him how it taste, so by seeing him finishing 2 big slices of pudding was already a sign for me that he liked it.
My boy was the one who made the marble pattern ( he loved to marble cake and he made his first marble cake with me which I will post later), and I gave him freedom to do whatever pattern that he wanted to do. So he made an R pattern several times using a long and thick satay stick and he was happy with the result.
By the way, I used pandan / screwpine leaves for making this pudding because I loved the smell of pandan leaves, but you can use 1/2 tsp of vanilla essence as a replacement.
2 packets of plain jelly powder (each 15 gr)
1/2 cup sugar
25 ml sweetened condensed milk
750 ml plain milk
1050 ml water
10 pandan leaves, cut each leave into 2
1 tsp vanilla essence
200 gr white bread (without the skin)
2 tbsp or more chocolate paste (find the recipe for homemade chocolate paste here)
Using a blender, process white bread, sweetened condensed milk, sugar, jelly powder, and some of the milk (the amount of the milk is depending on the capacity of your blender) until smooth
Pour the mixture to a big wok and add all the other ingredients to the wok
Bring to boil in low heat while stirring the mixture with a wooden spatula (keep stirring during the cooking process so there will not be any lumps at the bottom of the wok)
Turn off the heat and discard pandan leaves
Divide the mixture into 2. Add chocolate paste to 1/2 of the pudding mixture and mix well. Add another 1 or 2 tbsp of chocolate paste if you want a darker color
Pour 1/2 of the white batter to the pudding mold or cake pan
Pour 1/2 of the chocolate pudding mixture on top of the white mixture. The mixture is quite thick so the white mixture will not mix with the chocolate mixture even though they’re still hot
Pour another 1/2 of the white mixture on top of the chocolate mixture, and finally pour 1/2 of the chocolate mixture on top of the white mixture
Make a marble pattern with a chopstick (swirl the chopstick to make a S or 8 pattern several times)
Let cool in the refrigerator for at least 6 hours or overnight (for me, the pudding taste more delicious when it is very cold)
150 gr dark cooking chocolate
2 tbsp sugar
2 tbsp cocoa powder
6 tbsp plain milk
50 ml water
Combine all the ingredient in a stainless or ceramic bowl (or any heat proof bowl)
Steam or double boil the mixture until all the chocolate melted and it became a thick sauce
*The chocolate sauce that I made wasn’t sweet at all and taste a bit bitter ( from the combination of dark chocolate and cocoa powder), but I liked it that way to help balance the sweet taste of the pudding. Thankfully everyone in the family liked it that way too (including my son who was not a chocolate lover).
If you like the chocolate sauce to be sweeter, you can always add more sugar.
Turn the cold pudding upside down on a plate. Serve the cold pudding with the chocolate sauce and cherry or other fruits of your preference. I liked to serve it with cherry because the sour taste of the cherry helped to balance the sweetness of the pudding and the bitterness of the chocolate sauce.
My boy is a cheese lover, so I always challenge myself to find new recipes that include cheese as one of the main ingredient. Most of the time (I can say the percentage is 99%) he brings snack and lunch to school, so I usually bake twice or thrice a week so he can always bring homemade snack to be eaten during recess time. This time, I found a new cheese cupcake recipe and the the result was guaranteed to be soft, fluffy, and so cheesy…………………..and of course, I had to try it.
Although everyone said it was an easy thing to do, but I still found it quite difficult because of the many bowls that I had to wash……………….the mixer bowls and the whisk had to be washed and dried after whisking the egg yolks, then washed and dried again after mixing the egg white batter, and some other baking equipment that I had to wash and dry………………but in the end, it was worth with the result because we loved the cheese cupcake so much…………
As for the name, I honestly don’t know why in Indonesia this cake is known as Hongkong Cake. I’ve tried to find out the reason and the origin of this name, but I am still clueless even until now. I don’t think its originated from Hongkong either. There are many variations of this recipe, and not just using cheese, but also chocolate, almond, pandan paste, as the basic recipe for marble cake, etc.
Thankfully, my lil cheese lover loved this cake so much, and since this cake was so light, one was never enough for us………….
I will definitely make another batch with different filling and topping. The baking time was very fast compared to other big size cakes that took a long time and even after waiting for a long time, I sometimes still not sure if the cake is done or not (the main problem of amateur baker, hahaha……………..).
I made 7 cupcakes with this recipe
4 egg yolks
30 gr sugar
1 tsp cake emulsifier
1 tbsp plain milk
1/2 tsp vanilla essence
4 egg yolks
1/4 tsp salt
1 tsp lime juice
50 gr castor sugar
60 gr cake flour
10 gr corn flour
1/2 tsp baking powder
40 gr grated cheddar cheese
50 gr melted butter, room temperature
1/4 cup grated cheddar cheese
Preheat oven to 180 C
Mix egg yolks, sugar, and cake emulsifier in high speed (I used speed 3 in my mixer) until the volume increased, airy, thick, and pale
Reduce the speed to the lowest speed (speed 1 in my mixer) and add milk and vanilla essence. Mix until all ingredients are well combined
Transfer the egg yolks mixture to a medium bowl
Wash and dry the mixer bowl and whisks thoroughly
Whisk egg whites, salt, and lime juice until foamy in high speed (speed 3 in my mixer), then gradually add sugar
Whisk until you reach firm peak stage
Turn the mixer to the lowest speed again (speed 1 in my mixer) and add egg yolk mixture. Mix just until all is well incorporated (don’t mix for too long)
Sift flour and baking powder directly to the egg mixture and fold the batter with a spatula
Add grated cheddar cheese to the batter and mix well
Add room temperature melted butter and fold the batter with a spatula until well incorporated. Make sure to check with the spatula that all the butter are evenly mixed and nothing is left at the bottom of the bowl
Pour the batter into cupcakes cup. Tap the cups gently 2 or 3 times into the worktop to level batter
Top with grated cheddar cheese
Bake for 20 or 25 minutes (25 minutes in my oven) or until the top is golden brown. Insert a toothpick into the center of the cake. If it comes out clean with nothing sticking, the cake is done
Here is another pudding recipe from my messy kitchen. I love making pudding recently because as I said before, the hot weather absolutely contributes to my new addiction of making pudding. The second reason is because my mom is visiting us for a month and of course, my sister and her husband who lives at the west side of Singapore will come to visit us every week to have home cooked dinner at our house. So I always try to make different kind of desserts for that special occasion.
Moss pudding is the new trend in Instagram recently and I felt in love with how it looked immediately.
Many had recook this pudding and that really inspired me to do the same (as it was a challenge also for me who had been bored of making the same pudding for years). One of the biggest obstacle for me to make this dessert was when I looked at the ingredients, as one of it was coconut milk. I really tried not to use coconut milk in my cooking as my son didn’t really like the smell and the taste. When I baked pandan cakes using coconut milk, he refused to eat it, but he was fine when I substituted the coconut milk with full cream milk and he ate a big portion of the cake.
It took quite a while for me to finally found some recipes that changed the coconut milk into sweetened condensed milk and they said it worked just fine. Oh by the way, don’t change it into full cream or skim milk as it will not work to create beautiful moss pattern that we all want.
I used full cream sweetened condensed milk, and I don’t know whether it will work or not if you use the low fat version. I was quite afraid that I wouldn’t be able to create the moss pattern and I waited nervously as the pudding mixture started to boil very slowly with no signs of moss, and when I finally saw that the moss started to form in the pudding mixture, I was so happy and relieved…………..hahaha………..
Look at the beautiful moss pudding……………..I loved the texture and how it looked so much:
Since I was afraid that my son would not like the moss pudding, I added milk chocolate pudding as the second layer just in case the boy refused to eat the pandan pudding. Well, it turned out that I worried too much since he loved it so much………………
My husband also said it was so delicious and he liked the combination of chocolate and pandan pudding as they completed each other. He said he loved both the chocolate and pandan pudding (I didn’t even asked him how the taste was). I only ate a very small slice of the pudding since there was not enough for everyone.
My mom who was here also praised my pudding (twice!) which surprised me, hahaha………….she is not someone who likes dessert or sweet dish so much and she rarely said anything about my cook, so when she said the pudding was so yummy, I was so happy…………..hahaha………………….
So, here is the recipe and step by step of how to make moss pudding:
15 pandan leaves, wash and cut into 2 cm each
250 ml water + 450 ml water
1 egg, beaten
1 tsp vanilla essence
125 ml sweetened condensed milk (or coconut milk is also fine, but don’t replace with full or low fat milk)
1 sachet (7 gr) white or plain agar-agar powder
3 tbsp sugar
a pinch of salt
1 sachet (7 gr) white or chocolate agar-agar powder
400 ml plain milk
100 ml sweetened condensed milk
400 ml water
3 tbsp cocoa powder
4 tbsp sugar
How to make moss pudding:
Blend shredded pandan leaves together with 250 ml of water
Strain and discard the pandan pulps until you get 250 ml of pandan juice
In a medium pan or wok, combine all the ingredients: beaten egg, vanilla essence, pandan juice, sweetened condensed milk, agar powder, sugar, salt, and 400 ml of water. Whisk until well combined
Cook in low heat while keep stirring it with a whisk
Stop whisking when the mixture is about to boil (this is when the moss starts to form)
After the mixture is boiling, continue cooking for another 2 minutes while stirring occasionally
Turn off the heat and transfer the pudding mixture into a pudding mold
Let it cool in the fridge for at least 1.5 hours before making the second layer
How to make chocolate pudding:
In a medium wok, combine together all the ingredients to make chocolate pudding
Bring to boil in low heat while keep stirring the mixture
Once it boils, turn off the heat and strain the mixture for a smoother pudding mixture
Pour the mixture on top of the moss pudding and refrigerate for at least 3 hours
Turn the pudding mold upside down on top of a plate and serve cold
The weather was extremely hot recently in Singapore, so I started making pudding again after a long time. My son had requested for an Oreo pudding after he saw the picture in my Instagram (I liked to show him pictures of food and recipes that I saved in my Instagram and asked him which one that he wanted me to make, and he chose Oreo Pudding). After weeks, I finally woke up from my laziness and started to make this pudding, hahaha………………
I didn’t find any recipes that I like to follow, so I just guessed of what to mix with my agar-agar powder and Oreo crumbs, and hoped that it would turn delicious. I added some pandan leaves in the cooking process because I really loved the nice smell of the pandan leaves (but this is optional, the pudding would turn out lovely even without this addition).
When you search in the internet, you will find that usually people combine Oreo Pudding with chocolate pudding, but I wanted something sour to balance the sweetness of Oreo Pudding, so I chose to make strawberry pudding as the second layer, and it was the right choice. Even daddy said the combination of sweet and sour pudding was perfect (and I didn’t even asked him about the taste actually). My son also loved it especially to be eaten after he came home from school on a super hot day. So, here is the recipe of Oreo and Strawberry pudding for a hot summer day ………………….
First Layer: Oreo Pudding
12 Oreo vanilla biscuits
7 gr white or plain agar powder (1 sachet)
50 gr sugar
300 ml plain milk
600 ml water
5 pandan leaves, cut each into 3
Second Layer: Strawberry Jelly Pudding
15 gr ( 1 sachet) Strawberry Yogurt Jelly Powder (I used Nutrijell brand)
300 ml milk
500 ml water
150 gr sugar
Separate Oreo biscuits from the vanilla filling
Crash Oreo biscuit into crumbs by using a rolling pin
In a medium pan, combine agar powder, sugar, milk, water, vanilla filling from the Oreo biscuits, and pandan leaves. Bring to boil in low heat (keep stirring using a wooden spatula during the whole process)
Discard the pandan leaves and transfer the mixture to a pudding mold, then add Oreo crumbs
Let cool in the fridge for at least 1 hour before adding the second layer
To make the second layer: in a medium pan, combine together all the ingredients (jelly powder, sugar, milk, water) and bring to boil in low heat while keep stirring it. Pour on top of the Oreo Pudding and put in the fridge (not freezer) for at least 3 hours.
Turn the pudding mold upside down a round plate, cut, and serve cold
Who doesn’t know Pandan Chiffon Cake? It’s so soft, light, fluffy, and of course so tasty ………………it’s one of a very well known cake in Singapore and we can find it easily here. I always wanted to make Pandan Chiffon Cake and I already learnt how to make it by watching so many videos on youtube and also browsed the recipes from the internet. Although many said that Chiffon Cake was not easy to make especially for first timer, I still wanted to try.
So, I looked for the right cake pan in the market near my house and in some of the big supermarkets but I couldn’t find it. To successfully make a chiffon cake, we must use a special cake pan and it wasn’t easy to get in the area of where I lived.
One day, we were on the west side of Singapore and I found out that there was a famous baking equipment store nearby and I immediately asked my son to accompany me to shop there (the store was Phoon Huat in Buona Vista by the way). I was so happy to find the chiffon cake pan in various sizes, and without thinking any further, I bought one together with other things including baking paper and butter which were much cheaper there.
Unfortunately, when I got home, I realized than the pan couldn’t fit into my oven as it was too big for my oven………………..sigh………………and yes, my oven was quite small actually. The problem was, I was ready with all the materials to make chiffon cake, and then I found out that the pan was even bigger than my oven door………………….so to avoid disappointment, I turned to other recipe which was more suitable for my oven……………and that was to make chiffon cupcakes………………..and that was the story of how I ended up making cupcakes instead of a whole cake.
The original recipe was from kitchentigress.blogspot.com and I really loved how the cake turned out. It was so soft, fragrant, fluffy, and so delicious…………..absolutely one of the best cake that I’ve ever tasted and looked like everyone agreed except my son (I also made Ogura Cheese Cake that day and he liked the cheese version better since he was a true cheese lover).
And if you wonder why there were scars on top of the cakes, well, the cakes were supposed to crack, and according to the recipe owner, the cracks are the sign of how fluffy the cake would be…………..”no crack, not fluffy”……………..
The cracks were immediately closed when I removed the cakes from the oven but they did leave scars which didn’t bother me actually, as the recipe owner has warned her readers about this. I loved the smell of pandan and coconut milk even though the cake was still in the oven, and I really fell in love with the taste. So, here is the recipe with minor adjustments from me.
60 gr egg yolks
25 gr castor sugar
50 gr oil (I used canola oil)
10 gr pandan leaves
75 gr coconut milk
1 tsp pandan paste
1/4 tsp vanilla essence
1/8 tsp salt
80 gr cake flour
1/4 tsp baking powder
150 gr egg whites
1/4 tsp lime juice
60 gr castor sugar
Sift cake flour and baking powder. Set aside
Rinse pandan leaves thoroughly under running water and cut roughly (the length is about 2 cm each, so it will be easier to process in a blender)
Using a blender, process chopped pandan leaves and 75 gr coconut milk. Strain and discard the pandan pulps. Add 1 tsp pandan paste to a small bowl and the add the green milk to the bowl until you get 65 gr of the mixture. 1 tsp of pandan paste + green milk = 65 gr
Preheat oven to 200 C
With a mixer, whisk egg yolks and sugar with high speed until thick and pale
Turn the mixer into lower speed, then add oil and mix until well combined
Still in low speed, add 65 gr green milk, 1/4 tsp vanilla essence, and whisk until evenly mixed
Still in low speed, add salt, then gradually add sifted baking powder and flour. Whisk until just evenly mixed (during the process, use a spatula to scrape the flour from the sides of the bowl). Do not mix too much, immediately turn the mixer off when you see everything is well mixed. Transfer the mixture into a big bowl and set aside
Wash and dry the bowl and whisks thoroughly
In low speed, whisk egg whites and gradually add the speed. Add 1/4 tsp of lime juice
Continue whisking until foamy, then gradually add sugar (add the sugar in 3 batches)
Whisk until you reach firm peak stage
Fold of the egg white mixture to the egg yolk batter until they are incorporated (do this in 3 batches, each time add 1/3 of the egg white mixture to the yolk batter)
Pour the batter into cupcakes cup. Tap the cups gently 3 to 4 times into the worktop to level batter
Bake for 20 minutes until golden brown and slightly springy
My cupcakes cracked after 10 minutes in the oven, but they closed up nicely after they were removed from the oven. My cupcakes were still soft and fluffy even after 5 days in the refrigerator
Sweet bread rolls with cheese crumbs fillings……………………so yummy………………..and it is absolutely one of my boy’s favorite bread. In Indonesia, we name this as roti sobek (pull apart bread) or roti kasur (kasur means bed, and this bread is so soft that reminds as to our soft bed at home……………..hahaha…………..). It is one of a very well known type of bread for us in Indonesia, and it comes not only in round shape, but also in rectangle or square shape. The fillings can be anything, from cheese, chocolate, strawberry, coconut, kaya jam, etc.
If you buy cheese pull apart bread in Jakarta, you will find out that the filling is not just melted cheese. The cheese is mixed with other ingredients such as milk powder, flour, butter, and sugar. When we buy this kind of bread in the bread store, sometimes the flour overpower the cheese, so it doesn’t taste so good. I know that the shop do this for cost efficiency, but I still don’t like it if the filling contains more flour than cheese, but of course, it was different when I made the cheese filling myself.
So when I made the cheese filling for the bread, I doubled the amount of cheese and reduce the amount of flour into half, and the result was amazing. The cheese mixture taste completely different than the one we used to buy from the bread shop, and it was so yummy that even I liked it too. I am not a big fan of cheese, so I was surprised that I could finally like cheese bread. Even daddy who always liked chocolate better than cheese, said that the cheese bread was more delicious than the chocolate one………………..
The bread itself was also very soft and it was one of the best bread recipe that I have ever tried. Someone once said that once we are able to make bread at home, we don’t want to buy bread again from the bread store, and indeed it is true. Homemade bread, although not as perfect as bread from the bread store, tastes different and much better. Why? Because it needs hard work (especially to wash all the dishes after I finish the baking process, hahaha……….), patience (to roll, shape, and wait for the dough to rise properly), and passion (when I am not in the mood of making anything, I will not do it because I know the result will not be as good as I expect). And of course, it is made with love………………………
For this bread, I made the dough by using my stand mixer, and although the process was not as fast as when I used my food processor, but it was easier to clean. So below I also explain the steps of how to use a stand mixer to knead bread dough and it is different than using a food processor. When using a stand mixer, we add butter and salt at the last step, but when we use food processor, liquid ingredients always comes last.
For the bread:
350 gr bread flour
150 gr all purpose flour
100 gr castor sugar
2 egg yolks
12 gr instant yeast
20 gr milk powder
220 ml cold milk
1/2 tsp salt
100 gr unsalted butter, melted, in room temperature
For the fillings:(this cheese filling recipe is enough for 10 small bread)
25 gr all purpose flour
100 gr finely grated cheddar cheese
20 gr milk powder
35 gr castor sugar
25 gr butter, in room temperature
chocolate rice sprinkle
Preparing the cheese crumbs mixture:
In a non stick pan and in low heat, stir fry flour for 7 to 8 minutes until the texture becomes light. Set aside in a medium bowl and let it cool completely
Add grated cheddar cheese, milk powder, castor sugar, and butter to the flour and mix well until they become small crumbs. Set aside
Making bread dough (with a stand mixer):
Attach bowl and dough hooks to the mixer
Add bread flour, all purpose flour, sugar, eggs, instant yeast, and milk powder into the mixer bowl and start mixing with the lowest speed (speed 1 in my mixer)
Gradually add milk
When dough clings to the hooks and cleans sides of bowl, add salt and butter
Continue mixing in medium speed (speed 2 in my mixer) until the dough is smooth, elastic, and not sticky (do a windowpane test to check whether the dough is ready or not). It took 15 minutes for my stand mixer to finish kneading the dough
Place dough in greased bowl, turning to grease top. Cover with cling wrap and a clean cloth and let rise in warm place for about 45 minutes to 1 hour or until doubled in bulk. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
Punch dough down and divide into 50 gr each (I made 21 small bread dough with this recipe). Let rise for another 15 minutes
Shape the dough and add the filling based on the instructions below and place on a round or square cake pan lined with parchment paper (give some space in between the dough because it will rise and become bigger in size)
Cover the pan with clean cloth and let the dough rest again for another 30 minutes
Lightly brush each dough with milk and sprinkle grated cheddar cheese or chocolate sprinkle
Preheat oven to 180 C and bake for 15 minutes or until golden brown
Lightly brush with unsalted butter for soft crust, then transfer to a cooling rack and cover with clean cloth
We just came back from Jakarta last Saturday after spending the 3 weeks of the school holiday there. Although life was very easy in my parents’ house (I didn’t have to do house chores and most of the time I didn’t have to cook), but I did miss my kitchen a lot………………….
I got bored after a week and really wished to get back here and start doing things that I like (cooking, baking, posting new recipes in my blog, going to my favorite supermarket, etc.). The internet connection was terrible there so I couldn’t update my blog for 3 weeks.
Well, but here I am now back with my daily routines. School has already started today and there will be exams in 1.5 months from now (the part that we all don’t like because it’s so stressful………………).
Today, I’m going to post one of Indonesian’s traditional snack, which is fried bread, which I loved to eat so much when I was a kid.
I hadn’t eaten this kind of bread for so many years (more than 25 years) and I don’t exactly know why. Maybe because this bread is not common in the modern bakeries in the big cities nowadays. In fact, I don’t remember ever seeing this bread being sold in the big bread shops that I ever visited. Well, it is a traditional kind of bread that was existed long before big and modern bakeries opened their shops for the first time and it is kind of forgotten now, but I’m not a big fan of bread from modern bread shop, and I still like the old style bread that I used to have when I was still a little kid.
For the bread, you can use any kind of bread dough recipe that you have. There are many versions for the fillings too, but for this time, I also used a more traditional recipe for the filling. I cooked the chicken in coconut milk, herbs, and spices, and it was so fragrant that we couldn’t east just one. Even my son always ate 2 every time (and it was a big size bread). By the way, it was his first time eating fried bread.
What I like from this bread is that it is crispy and crunchy on the outside but soft in the inside. It is totally different from a baked one, as you can see in the bread texture in the picture below. My son absolutely loved it and that made me very happy. Too bad my husband couldn’t eat this because he was having a very terrible cough that day. I will definitely make this bread again but with different fillings next time.
For the filling
200 gr chicken breasts (no bones)
1/2 large shallot
3 candlenuts, stir fry in a non stick pan without oil until fragrant
1 tsp salt
1 tsp sugar
1 lemongrass, peel the outer layer and use the softer pale yellow stalk. Crush with a pestle
5 salam leaves
5 lime leaves
50 ml coconut milk
100 ml water
2 tbsp olive oil
Cook the chicken breast in the boiling water until soft and easy to cut into small parts
Shred the chicken and set aside
With a blender or mortar and pestle, mash shallot, garlic, and candlenuts until they form a paste
Heat a medium wok with 2 tbsp of olive oil
Add mash shallot, garlic, and candlenuts, and stir fry until fragrant
Add lemongrass, salam leaves, lime leaves, shredded chicken, salt, sugar, coconut milk, and water. Mix well and cook in low heat until there is only little water left. The texture of the mixture should be moist and not dry
Set aside the mixture in a bowl or plate
For the bread:
400 gr bread flour
100 gr all purpose flour
60 gr sugar
1/2 tsp salt
11 gr instant yeast
4 egg yolk
100 gr unsalted butter
250 ml cold milk
2 egg whites, beaten
oil for deep frying
Method (if using food processor)
Prepare the food processor with the knead blade assembled (since I doubled the recipe and it was 3/4 of the capacity of my food processor, I used the kneading blade and not the steel blade)
Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 to 3 times to mix the ingredients
Add egg yolk and butter. Pulse again 2 or 3 times to combine all the ingredients together
With the motor running, pour liquid through the feed tube in a steady stream as fast as the flour absorbs it
Continue processing until dough cleans the side of the work bowl
Let the machine run to complete the kneading process in about 3 to 4 minutes (it took 4 minutes for my food processor to complete the kneading process for this amount of recipe). End result: dough should be smooth, bouncy and not sticky
Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
Let rise for about 60 minutes. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
Transfer the dough to the counter top (it shouldn’t stick too much since it was coated with oil from the bowl)
Cut dough into 50 gr each
Shape the dough and add the chicken filling based on the instructions below and place on a baking tray lined with parchment paper
Dip each dough into the beaten white egg, then coat the dough in breadcrumbs and remove the excess
Place each dough in a large tray and let rise for another 15 minutes
I had leftover buttermilk and I was thinking of what to do with it. Then as usual, I searched on the internet and found this interesting recipe that used buttermilk to marinate roasted chicken. Since I used buttermilk to cook crispy fried chicken previously, this time I wanted to roast the chicken which was also healthier since I didn’t have to deep fry the chicken.
I combined some recipes that I found and added some ingredients like shallots, garlic, ginger, cilantro, and lime leaves. I always use basic herbs and spices like garlic, shallot, and ginger to cook, so I thought that adding those three ingredients would increase the flavor of the roasted chicken. Lime leaves would give nice smell too to the dish.
I also placed carrots and potatoes below the chicken, and the vegetables taste so delicious because the juice from the chicken dropped down and gave extra flavor to the vegetables. It’s an easy dish that you can try too……………….
6 chicken thighs
1.5 cups buttermilk
2 tbsp salt
1 thumb ginger
10 cilantro, chopped
10 lime leaves
2 carrots, cut in round shape for about 1 cm
2 potatoes, cut as big as the carrots
2 tbsp olive oil and 1/2 tsp salt to mix with the vegetables
Place chickens in a medium bowl / plate
In a blender or food processor, process buttermilk, garlic, shallot, salt, and ginger until smooth. Pour the mixture and chopped cilantro into the chicken and mix until the chickens are well coated
Remove everything in the bowl to a Ziploc plastic bag (or just a plastic bag) and seal tightly
Refrigerate and marinate for 24 hours
Preheat oven to 200 Celsius
Place cut carrots and potatoes in the bottom of a non stick pan, add 2 tbsp of olive oil and 1/2 tsp of salt and mix well
Place 5 lime leaves on top of the vegetables
Remove chickens from marinade and place on top of the vegetables, then add another 5 lime leaves on top of the chicken
Cook for 1 hour in one side, then flip the chicken and cook for another 30 minutes to brown the other side (that was the time I needed to cook the chicken in my oven)
This fried fish cake was one of my favorite food when I was still living in Jakarta, and even when I was still a little girl. Usually, my mom would buy this delicious fish cake from the wet market, but unfortunately I had to share with other family members, so I never had enough of fish cake, hahaha……………….
The fish cake was so delicious especially when it was still hot, and we would dip it in chili sauce and ate it with hot steam white rice………………so yummy………….and I remember I could eat 2 to 3 plates of rice with this fish cake (and I was so skinny back then even though I ate a lot…………..).
When buying fish cake in the wet market or in the supermarket, the more dominant ingredient usually would be the flour and not the fish (of course, because tenggiri fish was usually quite expensive), so we couldn’t really taste the fish when we eat it.
It was different when I made this at home. I used 1/2 kg of fish (although I had to spent $16 just for the fish only) and only a small ratio of flour. I also added lots of cilantro and spring onion (which made the texture not so smooth) because I loved the smell and flavor of those cilantro and spring onion. So, I could really taste the fish (and not just the flour) in every bite. This was definitely delicious……………..
I also cut the fried fish cakes and mixed them with fried noodle or fried rice or stir fry vegetables.
500 gr batang / tenggiri fish fillet (no skin, no bones), squeeze 2 tbsp of lime juice and refrigerate for 30 minutes to remove the fishy smell
1 large shallot
2 egg whites
1.5 tbsp salt
2 tbsp UHT coconut cream
1 tbsp all purpose flour
5 tbsp tapioca flour
10 cilantro, minced
20 spring onion, minced
ice cold water
Prepare a large bowl and fill 3/4 of the bowl with ice cold water
In a food processor, process batang fish, shallot, garlic, egg whites, and salt until smooth and they form a paste
In a large bowl, mix together coconut cream, all purpose flour, and tapioca flour
Add fish paste, minced cilantro, and minced spring onion to the bowl and mix until well combined
Shape the paste mixture into long shape with the palm of your hand (makes about 13 fish cakes)
Boil water in a large pot (fill the water only until 3/4 of the pot)
Add fish cake to the boiling water one by one and wait until they float
Once they float, immediately transfer to the bowl with ice cold water