Homemade Chocolate Spread (Chocolate Paste)

Since I started my baking journey, I realized that I needed some ingredients to make cake, bread, or other sweet desserts, and one of the very important thing was the food coloring. Some colors that I needed are red, green, pink, and of course…………..chocolate. Well, especially chocolate since I’m a chocolate lover. Fortunately, my boy already started to like chocolate too and now I can make chocolate bread or cake and he would gladly eat them all.

If you know me through my posts, then you will know that I prefer anything natural or homemade if it is possible. To be honest, I don’t like to buy food coloring because I don’t know what are the ingredients inside those small bottles, and mostly………..I never likes the smell of store bought food coloring.

So far, I’ve made green color from pandan leaves (and the smell was so good and I will definitely share the recipe later) and this chocolate paste. This is actually chocolate spread, but can also be used as chocolate paste to give the lovely chocolate color in cakes and bread. Some of the desserts that I’ve made with this homemade chocolate paste are: swiss roll, Indonesian blossom steam cake, and Mexican buns.

The taste so good that I can’t stop licking the spoon every time I’m going to use it for my cakes and bread. You can also spread this on white bread and croissant and believe me, it will taste so good…………………….I didn’t do that because I knew I would never be able to stop before the I finished the whole chocolate spread inside the jar………………..

*Original recipe was taken from sugarhero.com with some modification

Ingredients:

  1. 1/4 cup water
  2. 1/2 cup sugar
  3. a pinch of salt
  4. 1 tbsp cocoa powder
  5. 1 tsp vanilla essence
  6. 100 gr unsweetened dark cooking chocolate, chop into cubes
  7. 140 gr unsalted butter

Method:

  1. In a small saucepan, add water, sugar, cocoa powder, and salt
  2. Place on low heat and stir until smooth and no lumps from sugar and cocoa powder. Keep stirring until reaches a simmer
  3. Turn off he hat and immediately add vanilla essence, dark cooking chocolate, and butter. Stir with a wooden spatula or whisk until the mixture is completely smooth
  4. Refrigerate the mixture until it thickens, and let it sit in room temperature for a while before using it

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Pastel Goreng / Indonesian Chicken and Vegetable Fried Puff

Pastel goreng or chicken and vegetables fried puff pastry is one of the very famous Indonesian snack. It’s a savory snack that I love so much since I was a little girl. I actually like savory snacks better than sweet snack like cakes or donuts. My favorite Indonesian snacks are risoles, pastel goreng, kroket, and lumpia goreng. Although I already made some them many times, but I was always too lazy to document the recipes and to take pictures. Well, maybe next time I’ll encourage myself to write down the recipes and post them in here (most of the time, I don’t cook based on recipes or do any kinds of measurement for the ingredients that I use, I just use my feeling when adding herbs and spices ).

The same thing now happen to my son as he likes savory snacks better than sweet cakes. Pastel goreng is his number one favorite snack that we can’t get in Singapore. Yes, there is Malaysian curry puff in Singapore which resembles pastel goreng and we can find it easily at the malls or wet market, but none of us likes curry, so we never buy curry puff in here. To us, the Indonesian version of fried puff is much better because that was what we ate since we were little and we are very used to the taste (the same thing might apply to curry puff lover). The filling is also very light with not much herbs and spices and sometimes I just add salt without any sauce to the chicken and vegetables mixture (but for this recipe I added soy sauce, fish sauce, and sesame oil too, but you can always add only salt).

For the filling, you can use whatever you want to and whatever is left in your fridge. You can make it vegetarian version by using carrots, potatoes, green beans, rice vermicelli, and spring onion only. You can substitute the chicken with beef or sausages, etc. Hard boiled eggs are very common to use as fillings, but my son usually would leave the egg on the plate so I didn’t bother to add any eggs for the fillings.

My mom would always say that one of the criteria of good fried puff skin is when you can see small transparent bubbles in the skin after it’s being fried, and this is what we call in Bahasa Indonesia as “ngeprul”. (see the picture below).

This recipe was inspired by  Nikmatul Rosidah youtube channel and I love her videos so much (I did some modification so the steps and outcome weren’t exactly the same). Her recipes are easy to understand and the steps are clear. In fact, I learnt how to pleat the edges of the fried puff by watching her video. I had watched several videos before with no luck in making nice pleats, and her video was the only one that worked for me…………………….

By the way, I only made half of the recipe because I didn’t want to freeze the leftover dough (plus, I had time to make a fresh dough). The fillings is for 1 recipe, so I refrigerate half of it and made a new dough the following day.

Now, let’s make this delicious snack that goes well with a cup of hot tea in the afternoon……………….

Ingredients:

For the fillings:

  1. 100 gr chicken, minced
  2. 3 carrots, cut into cubes (0.5 x 0.5 cm)
  3. 1 potato, cut into cubes (0.5 x 0.5 cm)
  4. 5 garlic, minced
  5. 2 shallots, minced
  6. 1/2 large onion, minced
  7. 1 tsp salt
  8. 1 tsp sesame oil
  9. 1 tsp fish sauce
  10. 1 tsp soy sauce
  11. 2 tbsp olive oil
  12. water (about 10 to 20 ml)

Method:

  1. Heat a wok with 2 tbsp of olive oil
  2. Add garlic, shallots, and large onion, stir fry until fragrant and the large onion turn into translucent color
  3. Add minced chicken, stir until the chicken turn into white
  4. Add salt, sesame oil, fish sauce, and soy sauce
  5. Add carrots and potatoes, mix all ingredients and add 10 to 20 ml of water to cook carrot and potatoes (the amount of water will depend on how long you need to cook the vegetables). Cook until the vegetables are thoroughly cooked and the mixture is really dry (wet mixture might tear the dough)
  6. Set aside the fillings

Ingredients for the puff pastry (half the recipe):

  1. 200 gr all purpose flour
  2. 87.5 gr unsalted butter, cubes and put in freezer for 30 minutes
  3. 87.5 ml very cold water
  4. 1/4 tsp salt

Method (using food processor):

  1. Prepare the food processor with the steel blade assembled
  2. Add flour, salt, and cold butter into the bowl of the food processor
  3. Pulse several times until butter is no longer bigger than peas
  4. Press pulse again while slowly adding the water through the feed tube (should take about 4 to 5 seconds), then stop to check the dough
  5. The dough should come together as crumbs and stick together when you press it with your fingers. If not, pulse 2 times, stop, and check again
  6. Transfer the dough to a plate, smear using the heel of the hand to distribute the fat, then bring the dough together, roll to make a ball, then flatten the dough to make a disk shape
  7. Cover with cling wrap and put in the freezer for 30 to 45 minutes. Chilling the dough will make the dough easier to shape. Do not take out the dough from the freezer in less than 30 minutes as I did , because it will be easily tear
  8. Cut the dough into 8 (don’t cut the dough into more than 8 because it will be too thin and again, will crack easily when you shape the dough, and yes, I said this because I made this mistake too)
  9. Put half of the dough back to the freezer (I also learn from experience that it’s easier to work with cold dough, and as I needed time to roll and add filling and finally wrap it, it was better to keep half of the dough back to the freezer)
  10. Take one dough, make into a ball, then flatten with the palm of your hand
  11. Roll into 10 cm diameter round shape (don’t worry if you can’t make nice round shape, you can always use scissors to cut the dough into nice shape later
  12. Put 1 tbsp of the fillings in the center of the dough, then fold to make a half circle shape
  13. Pull and pinch edges to seal, and if necessary, shape the edges to make a nice round shape with scissors
  14. Pleat the edges (repeatedly pull and pinch the edges to seal)
  15. Put each puff into a floured tray
  16. Deep fried until both sides are golden brown
  17. Let the puffs cool for few minutes as they will get crispier when it’s not too hot and serve with chili padi or chili sauce

Simple and Small Size Chocolate Brownies

We were going back to Jakarta back then, so I planned to empty my refrigerator so I could clean up before our trip and came back with a clean and fresh refrigerator. Besides, my mom would definitely cooked a lot of food to be brought here so I needed space to keep all the food (the thought of didn’t have to cook for at least a week made me very excited, hahaha………………don’t get me wrong, I love cooking, but I don’t like the cleaning part that followed afterwards).

So, while I was looking at all the ingredients that were still in my fridge, I saw that I still had a bar of dark cooking chocolate and I thought of what to do with it. I was thinking of making muffins, but I was quite bored with making muffins. Suddenly, I craved for chocolate brownies, the simple one, the chewy and fudgy brownies that didn’t take a long time to make but taste so delicious. I always like chocolate brownies, either steam or bake, but that time I decided to bake the brownies.

I made the very simple one and not too big. I liked it that way because looked like I was the only one in the house who would finish all the slices. My husband and my son didn’t really like dessert that were too sweet or contained too much chocolate (but chocolate brownies have to have a lot of chocolate, and I could compromise on reducing the sugar, but not the chocolate because I love chocolate so much and the taste would also be totally different), so the small brownies was an ideal thing to make.

It is also good if you’re on a diet and crave for something sweet but don’t want to eat too much, because if you make too much, than you will not stop eat it until it’s finished (at least, that is what always happen to me………………).

It turned out that it was a mistake of making this brownies in small size, because my son loved it that I could only ate 2 or 3 small slices and he finished the rest while studying for his Chinese and Science Exam (but I’m guessing it happened because he was too stressful learning Chinese and Science, so he needed sugar to boost his learning ability? Let’s see if he still likes the brownies in non exam days………………) . Well, anyway, as my son would always says: “Look at the bright side, at least it’s good for your diet……………”.

Long story short, the brownies were good and I had to try really hard not too put another slice into my mouth (I love chocolate brownies and now I want more).

As usual, I always reduce the amount of sugar into at least 40% from the original recipe. Oh, and I topped the brownies with grated cheddar cheese because I always think that cheese and chocolate make a great combination for dessert. Other option is to use chopped almond or walnut.

Double the recipe if you want to make it bigger in size.

Ingredients:

  1. 1 packet (113 gr) dark cooking chocolate bar, break into several pieces
  2. 55 gr butter
  3. 30 gr brown sugar
  4. 1 egg at room temperature
  5. 40 gr all purpose flour

Method:

  1. Heat oven to 160 Celsius
  2. Line a baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out (it fit half of my baking pan with the size of 20 x 8 x 5 cm)
  3. Melt chocolate and butter over double boiler in low heat while stirring occasionally. I put a bowl on top of my steamer without the lid
  4. Add brown sugar, mix until there are no lumps, then turn off the heat
  5. Let it cool down slightly before whisking the egg
  6. Add flour, fold the ingredients together with a wooden spoon (or rubber spatula, but I didn’t have one so I always used a wooden spoon)
  7. Spread the batter evenly into prepared baking pan
  8. Top with grated cheddar cheese
  9. Bake for 25 to 30 minutes
  10. Let it cool before cutting it and serve

 

 

Garlic Cheese Bombs

 
So, this was what happened when I watched too many Tasty videos in the internet. I’m sure you all know Tasty programs, right? They’s short videos about recipes and cooking techniques, and they are so addictive to watch. The cooking always look so simple yet so good and delicious. I don’t know how, but they always make all the dishes so easy to be made (although in reality that is not what always happen). Once, I laughed when my friend said she watched Tasty programs everyday and sometimes cooked based on the idea given by the programs, and now look at myself…………..I do the same thing that she did…………..sigh……………..
One of the dish that caught my attention was these Garlic Cheese Bombs. I saw the recipes before in other sites, but they always use store bought biscuits to make these cheese bombs. Since I wasn’t familiar with the biscuits (and not sure if I could find it here either), I was never interested to try even though they looked so good in pictures. So when I found Garlic Cheese Bombs recipe that was made from scratch in homecookingadventure, I was so happy and decided to try last weekend when we were stuck at home although it was long weekend because the boy had to study for his exam. So it was a good time to feed him before exam started, hahaha………………….
So………………….. how was it?
It was superb! We just loved them so much and the boy decided to take more than half of the cheese bombs that I made into his plate and declared that they were going to be his lunch.
And me? I only ate two………………….
I happened to have leftover chicken and corn soup, so my husband and I dipped the cheese bombs into the soup and it was sooo…………………delicious. These cheese bombs really went well with the soup, and even better than my homemade garlic bread. Even my husband already asked me to make soup and cheese bombs again for his weekend lunch. I planned to save some for the boy’s snack during his recess time at school, but all the cheese bombs were gone within minutes. The recipe is not difficult to follow, but it certainly takes time to make (and to clean up the mess…………….).
Of course, I made it with my food processor and it took me just less than 1 minute to have a lovely dough just by pressing 1 button with my finger. No food processor? No worry, you can still make these cheese bombs without it.
 

I made 22 cheese bombs with this recipe

Ingredients:

  1. 2 cups all purpose flour
  2. 1 tbsp sugar
  3. 1 1/2 tsp garlic powder (I used 3 fresh garlic since I never have garlic powder)
  4. 1/4 tsp salt
  5. 2 1/2 tsp baking powder
  6. 70 gr cold unsalted butter
  7. 3/4 cup cold buttermilk
  8. 150 gr Mozzarella, cut into 22 pieces

Ingredients for brushing the top:

  1. 30 gr butter
  2. 1/4 tsp salt
  3. 1 tbsp minced coriander leaves or fresh parsley
  4. 1 garlic, minced

Method :

  1. Cut butter in cubes and freeze for 30 to 45 minutes
  2. If using food processor: Assemble the food processor with the steel blade (not the knead blade)
  3. Place flour, sugar, garlic, salt, and baking powder into the food processor, then pulse several times to mix everything and to mash the garlic
  4. Add cold butter
  5. While pressing the pulse button, add cold buttermilk
  6. Pulse again several times (between 5 to 6 times) and check in between to see if the dough is ready (not dry, not crumble, and easy to form)

    End result: the dough should be like this, it does not crumble when you press with your fingers
  7. If not using food processor: Mix together flour, sugar, salt, baking powder and garlic powder or garlic mash in a bowl. Then add the butter cubes, and use a fork to cut the butter until the pieces are no bigger than peas. Add the cold buttermilk and knead gently to bring it together
  8. Transfer the dough to a plate, then roll to make a ball. Dust with flour, then flatten the dough to make a disk shape
  9. Refrigerate the dough for 30 minutes (will be easier to shape if the dough if  it’s cold)
  10. Preheat oven to 200 C. Line a baking sheet with parchment paper
  11. Dust the working surface with flour and roll the dough into a rectangle around 30 x 40 cm. Cut in between 18 to 22 pieces. 
  12. Take one piece of the dough, place a piece of mozzarella cheese in the middle of each piece of dough and wrap the dough around the cheese. Seal the edges of the dough, then roll in your palms to form a ball. Place it in the baking sheet
  13. Do the same thing for the all the other dough
  14. Bake for 15 to 20 minutes until golden brown
  15. While they bake, prepare the brush mixture: place butter, garlic, coriander leaves, and salt into a small pan. Cook until butter is melted and garlic is fragrant (about 3 minutes in low heat)
  16. When you’re done baking, brush the top of the bread with butter and garlic mixture
  17. Serve hot (I recommend to serve it with hot soup)

Fish Floss Roll / Sumpia Abon Ikan

In my previous post, I shared the recipe of how to make fish floss from raw fish. So, since I had 2 jars of fish floss, I decided to make something that went well with the fish floss. We ate fish floss with hot rice and as topping of fried rice, but then I was thinking of making something that I loved to eat when I was a little girl. I wanted to introduce this snack to my son too and hoped that he would like it too.

It was actually fish floss rolls which we could easily get in Bee Cheng Hiang or other snack shops, but again, it was so expensive although it came in small packages. It was very easy to make, so I though of making it at home by myself.

In Indonesia, this delicious crispy snack is known as “Sumpia”. My favorite was the ones with the the mixture of shrimp floss with a bit of spiciness inside. It was so yummy and I was certain that I could finish the whole package by myself if I didn’t have to share with other family members, hahaha………………….

All I need were just store bought spring roll wrapper and my homemade fish floss, and voila………………..fish floss rolls were ready within minutes. Fish floss roll is actually a mini version of spring roll with dry ingredients inside and can be stored for up to one week outside the refrigerator. If you put in an air tight container, I guarantee the fish floss rolls will stay fresh and crispy.

Fortunately, my son loved this fish floss roll and he loved having it with mango iced tea as his after school snack. Well, you can have this snack anytime with coffee or tea, and even I had this as my breakfast when I was not in the mood to cook for myself.

So, enjoy these adorable crispy rolls………………….

Ingredients:

  1. Spring roll pastry (22 X 22 cm)
  2. Fish floss
  3. Egg white, beaten (we will use this to glue the rolls)
  4. Oil to deep fry the rolls

Method:

  1. 1. Cut each spring roll pastry into 4 identical squares and lay them on flat surface
  2. Place 1 or 2 tsp (depend on how big you want the rolls to be) of fish floss into on side of the spring roll skin
  3. Roll it up tightly. Fold the left and right sides until it resembles an envelope. Roll again and seal the edges with the egg wash
  4. Do these steps for the rest of the spring roll skins. How many skins you will use will be depending on how many rolls you want to make
  5. Heat up your wok with enough cooking oil. Once the oil is fully heated up, fry the mini spring rolls on medium heat until golden brown
  6. Dish out and drain the oil
  7. Make sure the rolls are completely cool before keeping them in airtight container to ensure that the rolls remain crispy

Bola Tahu Rambutan Goreng Isi Telur Puyuh / Fried Tofu Noodles Balls With Quail Eggs

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The other day, I was thinking of what to bring to school for my boy’s lunch. He has extra classes few days in a week, so he has to have his lunch at school in those days. Luckily, the school is just in front of our apartment, so I usually deliver his lunch to his school just after school finishes and before his supplementary classes begin, so he can always have warm (and sometimes still very hot) home cooked food for his lunch. He doesn’t like to buy food for lunch at the school canteen since he doesn’t like the varieties of the food. It’s ok for me since I prefer him to eat home cooked food whenever possible as its healthier and cleaner than outside food.

I usually pack him rice and fish or chicken and veggie, but I know that sometimes he’s bored eating white steam rice for lunch, so I try to think of something different for his lunch. That particular day, I was searching for a recipe in the internet, and I stumbled upon this recipe which looked so yummy and tempting. The dish used noodles, tofu, and eggs……………..what a perfect combination in one package for a healthy lunch (I also added carrot and spring onion for extra vegetables).

The boy and I loved the texture of the noodles after the dish was fried, the noodles were so crunchy and crispy that we couldn’t stop snacking and munching the fried noodles. You can use any kind of noodles including instant noodles, and if you use instant noodles, there is no need to cook them first.

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Ingredients:

  1. 3 white firm tofu (3 X 165 gr)
  2. 3 garlic
  3. 2 tsp salt
  4. 150 gr dry egg noodles
  5. 15 spring onion, minced
  6. 1 carrot, grated
  7. 12 quail eggs, cook and peel
  8. 25 gr breadcrumb
  9. 1 tbsp fried shallots (optional)
  10. 2 eggs
  11. oil to fry the tofu ballsimg_8884

Method:

  1. Using mortar and pestle, mash garlic and salt until they form a paste, then transfer to a medium bowl
  2. In the same bowl, mash the tofu with your hands img_8886
  3. Add minced spring onion, grated carrot, breadcrumb, fried shallot, and 1 egg to the bowl, then mix well
  4. Beat 1 (use more if necessary) egg in a small bowl
  5. Cook egg noodle according to the directions in the package, strain, then place in a plate. Cut the noodles into shorter lengths using kitchen scissors (if using instant noodles, skip this step and just smash the noodles into smaller parts)img_8888
  6. Make tofu balls and add quail eggs in the middle by following these instructions: first, take one scoop of the tofu mixture with a spoon and place it in your handimg_8891
  7. Make a ball with the palm of your handimg_8892
  8. Flatten the tofu ballimg_8893
  9. Add 1 quail egg on topimg_8894
  10. Add another spoonful of tofu mixture on top of the quail eggimg_8895
  11. Roll the mixture in the palm of your hand until it forms a firm round shapeimg_8896
  12. Dip the tofu ball into the egg and coat it lightly with the egg
    img_8898
  13. Then roll the tofu ball in the noodles several times until it is coated thoroughly with noodlesimg_8899
  14. Do it again for the rest of the tofu mixture 
    img_8902
  15. Deep fry the tofu balls in batches until they turn into golden brownimg_8904
  16. Enjoy the tofu balls with chili sauceimg_8923

This dish can be served as snacks or even for lunch. It is best to serve it hot because the noodles are still crispy and nothing  beats crispy noodles dipped in chili sauce………………….

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Loom at the crispy and crunchy noodles…………….so delicious……………

 

Spring Roll

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Spring roll is one of my lil boy’s favorite food. Whenever we eat outside and he sees this dish in the menu, he will order spring roll. He likes it simply because it is crunchy and crispy and salty and he likes all food that is savory and crispy. So no wonder he really likes spring roll. I usually never tasted the spring rolls in the restaurants because my boy would finish the whole plate by himself. Last time when we ate at a Thai restaurant, one of his spring roll accidentally dropped to a bowl of chili sauce so he couldn’t eat it because he didn’t like eating spicy food. So I ate that half of spring roll and was quite shocked when I tasted nothing but crispy skin and glass noodles. There was nothing else inside the wrapper, just that transparent cut noddles (the taste was not good to my liking)……………..and plus, we were charged quite expensive for those spring rolls? I was quite upset, hahaha……………….so I told him I would just make spring rolls for him and he could eat as many as he wanted.

Making spring roll is actually very easy. The most annoying things for me are the preparation and the so many things that I have to clean after that……………heavy sigh………..but I have promised my lil one, so I got to make this dish for him.

You can add anything that you want as the filling, such as pork or chicken and shrimp, carrots, glass noodles, green bean (buncis), cabbage, and spring onions. This time, I only used whatever I still had in my refrigerator and since I had so many carrots, my main ingredient was 1/2 kg of carrots……………and thankfully my food processor helped me to grate all the carrots within seconds. But then again, wrapping 50 spring rolls all at once also took quite some time but I rather did everything all at once and just kept them in the refrigerator, so it would be easier for me whenever I wanted to fry them.

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Spring roll in Indonesia is also known as lumpia or loenpia in Semarang (a big city and also the capital city of Central Java in Indonesia). I was born in Semarang and both my parents were also from this city, so I already knew loenpia since I was small. Loenpia Semarang is very famous as one of the best loenpia in Indonesia. It comes in big size and the yummy fillings are using bamboo shoots and pork or chicken. My mom is very good at making this dish and I always loved it when my mom making this dish. I remember that I never had enough no matter how many loenpia that she fried. Cooking with bamboo shoots is a little bit tricky and I haven’t learned this from my mom, but maybe I will do it when I come back to Jakarta the next holiday. Hopefully my lil boy will love the taste too. Writing about spring roll really makes me miss my mom’s homemade loenpia which always tastes sooo good…….

In the mean time, this is how I made my spring roll and I will gladly say that my husband and my lil boy said it was really yummy………….and of course the lil one ate the most but he still said he didn’t get enough……………………hahaha………..

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Ingredients:

  1. 100 gr minced chicken
  2. 500 gr carrots, grated
  3. 50 gr spring onion, minced
  4. 70 gr bean vermicelli or glass noodle (soun)
  5. 4 red onions, minced
  6. 8 garlic, minced
  7. 3 tbsp olive oil
  8. 1 tsp salt, or to taste
  9. 1 tsp sesame oil
  10. 1 tsp fish sauce
  11. 50 sheets spring roll pastry
  12. 1 tbsp corn or tapioca flour
  13. 100 ml water

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Method:

  1. To make the sealing paste: combine corn starch and water in a saucepan and cook in a low heat. Keep stirring the mixture until the paste becomes thick like glue. If it’s too thick, add water little by little while keep stirring the paste
  2. To make the filling: Soak the bean vermicelli in cold water until soft, for about 15 minutes. Drain the water and cut noddles into small size using kitchen scissors. Set aside.
  3. Heat 3 tbsp of olive oil in a wok and stir fry garlic and onion until aromatic
  4. Add minced chicken and cook until the chicken turns into white
  5. Add grated carrot and season with salt, sesame oil, and fish sauce
  6. When the carrot is half cooked, add bean vermicelli
  7. Before turning off the heat, add spring onion and mix well with other ingredients
  8. Transfer the filling to a bowl and let it cool

How to assemble and serve the spring roll:

  1. Lay a spring roll wrapper in a triangle position on a clean cutting board. Put 2 tsp of filling in the bottom side of the wrapperimg_5423
  2. Roll the wrapper tightly twiceimg_5424img_5425
  3. Using index finger, apply sealing paste on the left and right side of the wrapperimg_5426
  4. Fold the left side and right side of the wrapper until it forms an envelope shapeimg_5428img_5429
  5. Seal the top of the wrapper and roll tightlyimg_5432img_5433img_5435
  6. Do this for the rest of the wrappers
    img_5436
  7. Store in a lock and lock lunch box in the refrigerator if you don’t want to fry all of them at once
  8. Deep fried in medium heat until golden brownimg_5437
  9. Drain on paper towels and serve with green chili padi or chili sauceimg_5571

Enjoy the spring roll………………………..

Fried Wontons / Pangsit Goreng

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Fried wonton is one of my lil boy’s ( and me tooo………….) favorite dish. He sometimes orders fried wontons when we dine outside. For me, personally, I don’t like to order fried wontons when we are eating out simply because of one reason: I never know how many times has the cook already used the cooking oil before using it to fry our order.

Frying the wontons with re-use oil and not fresh oil will result in the overall taste of the wontons in the throat (although sometimes it’s good in my mouth, but somehow it will leave a bad taste in the throat). This also happens in fancy and expensive restaurants (I know I can’t expect them to just use the oil one time and then use fresh oil for the next cooking batch). So making fried wontons at home is actually the best and healthiest choice for me.

Making fried wontons at home is very easy and doesn’t take a long time, and you can make combinations of fillings from ground pork, chicken, fish, and you can even add some vegetables inside like carrots, mushrooms, spring onions, or even tofu. When I was still living with my mom, she also always preferred to make her own fried wontons (and even until now). She has the same reason as mine (or maybe I have the same reason as hers), and that is because it is healthier and cleaner to make fried wontons at home.

My mom usually made the fillings from ground pork, shrimps, and dried mushrooms, but for health reason, nowadays we always substitute the pork with chicken.

There are many ways to wrap wontons, but my preference is the one that my mother always makes and she had taught me of how to do it her way. Our favorite is the ones with little fillings on the corner and big and wide crispy wonton skins (just like the one in Bakmi GM – a well known noodle chain restaurants in Indonesia).

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Ingredients:

  1. 1 pack of wonton wrappers (50 sheets)
  2. 100 gr chicken fillet, cut into small pieces
  3. 50 gr shrimps, peel and devein
  4. 1 egg
  5. 1 tsp sesame oil
  6. 1 tsp soy sauce
  7. 1 tsp fish sauce
  8. 1/2 tsp salt
  9. 1 tbsp tapioca starch or corn starch (optional)
  10. 1 tbsp fried shallot
  11. 1 carrot, grated
  12. 5 spring onion, minced
  13. water in a small bowl, for sealing
  14. oil for deep frying

Method:

  1. In a food processor, add chicken fillet slices, shrimps, egg, sesame oil, soy sauce, fish sauce, and salt. Process until smooth and form a paste. Transfer to a medium bowl
  2. Add fried shallot, carrot, and minced spring onion to the bowl. Stir to combine well
  3. Add 1 tbsp of tapioca or corn starch to the bowl and mix well with other ingredients with a spoon
  4. Wrap the wontons (look for the explanation below of how to wrap wontons)
  5. Heat up some oil for deep frying. Deep fry the wontons in medium heat until golden brown. Serve hot with chili sauce
  6. You can also keep the wontons in a food container or Ziploc bag for few hours. Just make sure the wontons are cool enough before keeping them in a container. The wontons will stay crispy even after 6 hours

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How to wrap a wonton:

  1. Lay a piece of the wonton wrapper on a plateIMG_3070
  2. Add 1/2 tbsp of the filling in one corner of the wonton wrapper and fold the corner onceIMG_3077
  3. Fold again for the second timeIMG_3078
  4. Dip your index finger into the sealing water and trace it on the left and right edges of the folded cornerIMG_3079
  5. Pull the two corners (left and right side) to the back side of the wrapper so one overlaps the otherIMG_3080-horz
  6. Do these steps for all of the wrappersIMG_3083

Fried wonton is a delicious as an appetizer, afternoon snacks with hot tea, or even as the main dish together with noodle soup or fried noodle. Enjoy this crispy crunch bite with chili sauce and I guarantee that you will be addicted to this dish and always want to grab some more.

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Can’t Get Enough of These Hash Browns

My little boy is a big fan of hash brown. He already tried hash brown from many different places and although in my opinion some of them were not good, he still ate them. I don’t know why, but many of the hash browns that we tried were too oily/greasy, not crispy on the outside, too soft, and got bad taste probably because of the oil used in the making process.

I always wanted to make hash brown, but after reading some recipes I found out that mostly there were too many steps and would require too many things, time, and washing to do. Until I stumbled upon a recipe that seemed to be very easy and I tried it with confident and it was a huge success since the first time! I’ve been making hash browns three times and all of them have been a great success and everybody in the house (so far) like it a lot, even for me who is not a big fan of has brown consider the taste to be very yummy………….

So now, we don’t have to go out to eat (sometimes) mushy, oily, greasy, soft hash brown anymore. It’s very easy and even from a very simple recipe can produce such a magnificent result.

Ingredient:

  1. 1 kg of russet potatoes, peel
  2. 1 tsp salt
  3. 2 tbsp corn starch
  4. olive oil
  5. unsalted butter

Method:

  • Put the potatoes in a big pot, fill with cold water or just tap water, add saltIMG_0379
  • Cook the potatoes until they’re about 3/4 of the way cooked. For me, it’s about 15 to 20 minutes depending on the size of my potatoes. I use fork to check the potatoes (just poke the fork to the potatoes, and it should be soft on the outside but still a bit firm on the inside)
  • Steam dry the potatoes until they’re cool enough to handleIMG_0385

 

  • Grate the potatoes and put in a big bowl, taste and add salt if necessary IMG_0386

 

  • Add corn starch, mix well
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    Add corn starch

    IMG_0389
    Make sure all are mixed well
  • Put the potatoes on top of parchment paper (I used plastic because I didn’t have parchment paper)IMG_0391

 

  • Press them into the paper until it reaches the thickness that you want
  • Put another paper or plastic on top of the potatoes and smooth it out with your palm. I used rolling pin to make them thinner and smootherIMG_0392

 

  • Put in the freezer for 30 minutes to make it easier to cutIMG_0394

 

  • Flip it over and cut into the shape that you want. Never mind if the cuts are not in the same size
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    Flip the potatoes into the plastic/paper cover
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    To make triangle shape, first cut in square then cut two diagonally

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    I like my hash browns in triangle shape
  • Prepare a non stick pan, add olive oil. Do not deep fry the potatoes. Just give oil at the bottom of the pan
  • Scoop 2 tsp of unsalted butter into the pan (the butter will give extra nice flavor and smell)
  • Wait until it’s hot and fry the potatoes until they are golden on both sidesIMG_0415

 

  • Sit them straight on some absorbent paper and serve hot. The hash browns are really delicious and crispy but not greasy or oily
    I fired this without butter, the color was a bit pale. It was delicious, but I liked it better when I added butter to the pan
    My second attempt of making hash brown

    I fried this with oil and butter. Absolutely the best taste of hash browns
    I fried this with oil and butter. Absolutely the best taste of hash browns that we ever had………….

No matter how many hash brown I fry, the lil boy never seem to have enough and always ask for more. That proves how good the hash brown is.  I do think that the butter adds really nice flavor to my hash brown. I tried frying my hash brown using only olive oil, and although it tasted good, but still not as good as if I fry it with butter.

My biggest hash brown fan is the lil boy…………well, daddy said they were yummy but never had a change to eat more than 2 small pieces, hahaha……….this boy literally ate everything on the plate and still asked for more…………

How To Make Hash Brown With Curtis Stone – Coles —– original recipe is taken from here.

Nowadays, I like watching Curtis Stone cooking video (I’ve known his name and his cooking since he was invited as guest chef in  Masterchef Australia), and to me he can make everything so simple and it’s like short cuts to some difficult dishes. I will try some of his other cooking recipes and share the results here.

Fried Chicken in Worcester Sauce with Homemade Potato Chips

One of the lil boy’s favorite food is my home made crispy and salty potato chips. I don’t make this very often because it takes lots of time and energy and cleaning process to make this. To avoid the chips from burning, I usually fry them in small batches, so I need to fry two or three times. I can’t do other things because when frying this, I need to stay close to the pan, turning frequently so they won’t get burn (not over cook or under cook). And after the frying, I have to clean the stove, the kitchen top, and the kitchen floor because the oil usually splashes here and there…………..and many other things to do…………..

Since I hadn’t made this for a long time, I decided to make these chips again, and this time, being too ambitious, I used 2 kg of fries……………phew……..what a work. But everyone loved it and I had to keep the chips away from the dining table, because if not it would be finished very soon. Lil boy loved it so much, because they were salty and still crispy even until 3 days. Here is the secret of making super crispy potato chips.

Home Made Potato Chips Recipe

Ingredient:

  1. 2 kg of potatoes (I used US Russet and Berastagi potatoes), peeled, make round thin slice with potato slicer
  2. 1 big bowl of cold water
  3. Salt
  4. Oil to fry

Method:

  1. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or overnight (this is to remove all the starch from the potatoes and to make them crispier
  2. Drain the fries well and pat dry with paper towels
  3. Add salt and mix well
  4. Heat the oil in a large non stick pan over medium heat
  5. Fry the potatoes in batches, turning frequently until golden brown
  6. Remove with the skimmer and drain on clean paper towels IMG_1398

I served the chips with fried chicken in Worcester Sauce which was also a hit that night. Everything was  finished quickly. I already shared the recipe once, but I will share again in here. This is absolutely a recommended dish and guarantee everyone, including children will love it.

Fried Chicken in Worcester Sauce Recipe

Making the Fried Chicken

  1. Cut in long thin slice 250 gr chicken fillet
  2. Marinate the chicken with: 5 garlic (blend), 1 tbsp soy sauce, 1/2 tsp salt, 3 tbsp tapioca/corn starch. Put in the fridge for 1 hour
  3. Deep fry the chicken until golden brown
  4. Set aside

Making the Worcester Sauce

Ingredient

  1. 1 large onion, slice
  2. 5 garlic, mince
  3. 1 tsp unsalted butter
  4. Sauce mixture (set aside in a small bowl): 2 tbsp Worcester sauce (kecap inggris), 1 tsp sweet soy sauce, 1/2 tsp oyster sauce, 1 tsp soy sauce, 1 tsp sugar
  5. 200 ml water

Method

  1. Melt butter in a pan in medium heat
  2. Add garlic, stir fry until fragrant
  3. Add large onion, stir fry again until fragrant
  4. Add sauce mixture, bring to boil
  5. Add the fried chicken, mix with the sauce, and cook until there’s no more water in the pan
  6. Serve on a plate and add tomato, cucumber, and lettuce. Serve with the potato chips

This will result in super crispy home made potato chips, and I love this because it’s free of MSG and preservatives.

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Serve this with hot steam rice and you’ll have super delicious meal.

Daddy and I were busy trying to take picture of the food while the lil one was waiting for the food while watching TV. After a while, he realized that his parents were busy doing something around the dining table, and when he saw what happened, he shouted super happily: “the food…………the food is here……”. and nope he didn’t care about us taking pictures, he just sat and grabbed the food because he was very hungry after he played in the playground…………hahaha………….