Sesame cokies

 Ingredients

·         1 cup butter

·         3/4 cup sugar

·         1 egg, room temperature

·         2 1/2 cups all-purpose flour

·         1/4 teaspoon baking powder

·         1/8 teaspoon salt

·         1/2 cup milk, or as needed

·         1 cup sesame seeds

·         ½ cup of nuts ( pistachio/ walnut/almonds )toasted and crust /chopped it

Directions

1.     Preheat the oven to 350 degrees F (175 degrees C).

2.     In a large bowl, cream together the butter and sugar until smooth. Beat in the egg until well blended. Add the chopped nutsSift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.

3.     Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.

4.     Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

fried chicken ala kfc

hari ini ada permintaan khusus dari my little princess..mama i want fried Chicken...kebetulan punya ayam duduk manis di frezer langsunglah dikerjakan ..
ini copas resepnya yah.

seneng liat emaan makan 2 potong ayam sendiri lumayan besar lagi.. :))
yang pasti kalo buat sendiri minyak dan ayamnya terjamin bersih . :))

Fried Chicken ala KFC
(Adapted from NCC-Bu Fatmah, modified by Ricke and modfied again by Dian

Bahan:
1/2 ekor ayam (sekitar 500 gram), Aku tadi jadinya 5 Potong
1 sdt air jeruk nipis
1/2 sdt garam
1 sdt kaldu ayam bubuk (aku pake yg non MSG)
1/4 sdt merica bubuk
1/ sdt cabe bubuk

Tepung bumbu pelapis:
300 gram terigu protein sedang/all purpose
1 sdm tepung sagu => aku pake tepung maizena
1/2 sdt soda kue
1/2 sdt garam
1 sdt kaldu ayam bubuk
1/2 sdt merica bubuk
1 sdt cabe bubuk

Bahan pencelup:
1 butir putih telur
1 sdt kaldu ayam bubuk
250 ml air

Minyak goreng yang banyak untuk menggoreng 'deep frying'.

Cara membuat:
1. Taruh ayam pada wadah, lumuri air jeruk nipis, garam, kaldu ayam bubuk dan merica bubuk. Simpan dalam lemari es selama 1 jam agar bumbu meresap (klo buru-buru bisa minimal 15 menit).
2. Campur semua bahan tepung bumbu. Aduk rata. Sisihkan.
3. Kocok putih telur hingga encer dengan garpu/whisk, beri kaldu ayam bubuk. Aduk rata. Tuang air. Aduk rata. Sisihkan.
4. Panaskan minyak dengan api sedang. Jangan menggunakan api besar agar lapisan tepung tidak cepat gosong sedangkan bagian dalam ayamnya belum matang.
5. Ambil sepotong ayam, gulingkan ke tepung bumbu pelapis sebentar saja (cukup tipis saja), kemudian celupkan ke bahan pencelup sebentar saja, angkat dan gulingkan ke tepung bumbu lagi. Gulingkan sambil dipadatkan agar tepung melekat dengan baik pada ayam. Kemudian cubit-cubit ayam dengan ujung jari kita untuk membuat efek 'kriwil' pada tepungnya ketika digoreng ^__^
6. Goreng ayam dalam minyak yg sudah dipanaskan sambil sesekali disiram jika ada bagian yang tidak terendam minyak dengan sempurna. Bolak balikkan ayam jika dibutuhkan. Goreng hingga kecoklatan an kering. Angkat dan tiriskan.
7. Sajikan dengan saus sambal atau saus tomat.

chicken tikka

ingredient
(450 grams) or 1 lb. Chicken piece. cit as you disered. it became 5 in my case.
1 tsp. Salt
Lemon Juice (from of one lemon)
½ tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp.
2 cloves of Garlic (Lehsan) (peeled & coursely chopped)
½ inch piece of Ginger Root (Adrak) (peeled & coursely chopped)
½ tsp. of Garam Masala Powder
½ tsp. Turmeric Powder (Pisi Haldi)
4 tbsp. Cooking Oil
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Directions
Cut the chicken as you required and skinned. Sprinkle with ½ teaspoon of salt from the specified amount, and the lemon juice, ginger paste, garlic paste, chilly powder, turmeric powder, Mix thoroughly. Cover and keep aside for 30 minutes.
leave to marinate for 6 to 8 hours or overnight in the refrigerator.
Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin pan with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).
. Cook in the center of the oven for 6 to 8 minutes.
Take the tin out of the oven, turns over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.`

fruit chat

This fruits chat must have every day during ramadhan .. cos my husband don eat heavy food after iftar... he only eat the samosa, pokora, patato chips and this fruit chat. so having it is a mustto have it at home. so every alternate day i make this... cos i want to serve it fresh ...look fresh is it?

Ingredient
1 Banana
1 Apple
1 Pear
2 Guavas
1 Peach
1 Tangerine or Orange
A handful of Grapes
1 Pomegranate (optional)
1/2 Pineaple
3 to 4 tbsp Sugar
1 lemon ( take the juice only)
A pinch of Salt
1 tsp Cumin Powder (Pisa Zeera)
¼ tsp Black Pepper Powder (Pisi Kaali Mirch)
A few drops of Lemon Juice or Orange Juice
chat masala/ fruit cahat masala ( optional ) if you like

directions
In a large bowl, chop all fruit in small pieces. Add sugar, cumin powder, lemon or orange juice, salt, and black pepper powder. Mix well.
Tip: Any preferred fruits can be used. Although this chaat is ideally made with the following fruits.

dahi baray

 Recepis adapted from Fauziah modified by me

Dahi baray/ dahi vada

this Food actually very famous in pakistan as apptizer in ramadhan .. most of india/ pakistani people like to much to eat this... usually they buy from the market / shops.. since this my husband favorite.. so i learned how to make it my self...and the result ... he like it and yesterday we invite some people for iftar this one of the iftar food i served..

Ingredient
2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)
A pinch of Baking Soda
½ tsp. Salt
A pinch of Asafoetida (Heeng)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)½ tsp. Cumin Powder (Pisa Zeera
1/2 teaspoon of whole zerra
Plain Yogurt
Cooking Oil (for deep frying)
Chaat Masala (for garnish)
Imli Chutney (for garnish)
coriander leaves ( for garnish) + pinch of Chily powder
Green chili optional ( for garnish)

Directions
Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)

Cabuli Chane


Caculi chane ( kabuli cane) its mean actually chane: chick peas and Cabuli : are name of place in afganistan ( Kabul) so donot have wrong meaning ...
its not like indonesian language meaning of " Cabuli "



2 cup Chick peas ( Soak over night and boiled until its tender) or u can use preboiled on cane .
3 pcs eggs ( boiled ) peel it off.

Masala:
1 pcs medium tomato
1 pcs medium onion
1 inch ginger
6 cloves garlic
1tsp whole cumin seeds
1 tsp coriander powder
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp salt
to be continue...........

mango pudding

Bahan:
2 bungkus agar-agar bubuk warna putih
5 sdm gula pasir ( bisa kurang ato lebih )
800 gram daging mangga
600 ml susu cair
500ml fresh cream/whippy cream cair

Saus :
Fruit cocktail kalengan

Cara membuat:
1. Campur daging mangga dengan sbagian susu cair. setelah itu ampurkan fresh cream/whippy cream. blender sampai rata.
2. Tuang ke dalam panci, masukkan gula pasir dan agar-agar bubuk. Masak dengan api kecil sambil diaduk terus menerus agar susu tidak pecah. Masak hingga mendidih . Matikan api.
3. Tuang ke dalam cetakan atau gelas saji.hias sesuai selera. Dinginkan. Sajikan dengan bahan pelengkap.

Aloo Gobhie

Aaloo Gobi /Potato Cauliflower curry/kentang, Kembangkol bumbu curry

This one of my hubby favorite dish that he could never resist...i have search many recipes to make this food.. different style n way of cooking.
well i found this recipes the best taste among all.. i had tried.
even when we have some left over from this food he will ask the next day to make Paratha stuffed with this Alloo gobi..

dulu aku juga ga pernah terlalu suka sama kembang kol..kecuali di capcai..

well i guess he influence me..so i start to like also...hehehe




Ingredients

250 grm Potato ( cutinto small cubed)
500 grm Cauliflower( cut in small flower)
1/2 Bunch Coriander leaves ( Chopped)
4- 6 green chilies ( cut to small pcs)



Masala/ Bumbu I
2 pcs medium onion ( Thin sliced)
1 tsp cumin seed
1 inch ginger

Masala/ Bumbu II
2 pcs medium Tomato (Chopped)
1 tsp chillies flakes ( or as per ur taste)
1 tsp cumin seed
1/2 tsp coriander powder
1/2 tsp Turmeric powder
salt as per ur taste.

Cooking directions
1. heat oil in pan and saute the onion and cumin seeds
2. add ginger and add potato . combine well make coved the lid for 5 minutes with low flame.
3. add the cauliflowers cover with lid let it cook.
4.When vegetables are tender add all masala II, cook on low flame in its own water.
5. taste it, sprinkle with green chillies n coriander leaves. let 1 minute. then its ready to serve.

Serve with roti/ chapati/ naan . 

Achari Bengan

Achari Bengan / Terong Bumbu Achar ala Pakistan / india
Achari Egg plants



one of pakistani / india dish...menikah dengan seorang dari negara lain membuat kita harus adopt his culture, Foods ..and many things.
this is one of vegetarian dish.
its taste different with our Indonesian Foods . but a little bit similar with some province in our country like Aceh, Padang ..since they use a lot of different spices. this food are very simple and easy to cook...
can be alternative also for variations on our daily menu.


BaHan/ Ingredients

4-6 pcs Egg Plants/ Terong/ Bengan 4-6 Pcs
3 -4 PcsTomato ( Chopped)
4 Cloves garlic/Lesan / B. Putih ( Parut/ Tumbuk)
4 Cm Ginger/ Adrak/ Jahe ( Parut/ Tumbuk)
Oil for frying and cook


BUmbu / Masala
1 tsp Coriander Powder/ Dania powder/ Ketumbar bubuk
1 tsp Chilli powder/ Cabe buuk
1/2 tsp Turmeric/ Haldi powder/ Kunyit bubuk
1 tsp Kalonji/ Black cumin/ Jinten hitam ( whole/ Utuh)
1 tsp Soft / adas ( whole)
Salt as per taste

Cara membuat/ Directions
1. cuci terong belah memanjang. ( 1 terong belah jadi 4). goreng setengah matang sisihkan.
2. Panaskan minyak untuk menumis. Masukkan B. putih dan jehe halus. sampai harum/ layu.
3. Masukkan tomat , Dan semua Bumbu / masala. aduk rata.
4. Biarkan sampai minyak terpisah dgn bumbu lalu masukkan Terong yang telah digoreng . Tutup wajan 5 menitdgn api kecil , buka aduk rata, test rasa. Siap disajikan .

Serve With Boil Rice . 

Pizza home made

pizza base/pizza crust/roti pizza
1 TBS yeast/ Ragi
300 ml warm water
1 Tsp sugar
400 gram Flour ( better to use flour for making pastry/bread)
5 tbs olive oil(or vegetable oil)
1 tsp salt

how to make.
1. Mix the yeast and warm water. Separated
2. put the flour on the bowl mix with salt n sugar, make hole in center put the mixed water with yeast,combine well , add olive oil .combine well with hand(Knead) to dough or until became smooth , shiny, elastic not easy to be breaking.
3. make the dough round .put in the bowl. grease the dough with oil. let it rest to 1-2 hour .cover with dump towel
4. after one hour or so make flaten the dough by pressing it. one more time knead for awhile. now ready to make pizza.
just take a portion of the dough as u need and spread on the baking tray after grease with the oil 1st.

Pizza saos:
4 pcs big tomato blend it/ grated
6 tbs tmato paste.
1/2 onion finelly choped
4 clove of garlic finelly choped
salt, sugar as per taste
1 tsp oregano n basil
1/2 tsp black paper powder

how to make:
1. heat oil on pan , add garlic , onion till turn to pink
2. add tomato pure, tomato paste, mix weell boil it to simmer.
3. add oregano, basil , paper. salt n sugar as per taste. mix well. put of stove . let it cool .

finishing.

Spread the pizza dough on baking tray prick with fork than spread the saos evently.
arrange the pizza topping as ur disire ( im using corn , capsicum, green chillies, onion, chicken franks, boneless chicken,)
on top u can cover with mozarella chessse. ready to bake. ( 20 menits/180 degree celcius )

Sindhi Chicken briyani

Chicken briyani / Sindhi briyani

Ingredient

1 kilogram mutton or chicken
750 grams rice, basmati
500 grams potatoes
500 grams tomatoes, diced
250 grams yogurt
1 teaspoon red chili powder
- As per taste salt
2 medium onion sliced
3 tablespoon garlic (crushed)
2 teaspoon ginger (crushed)
10 whole green cardamoms
4 whole black cardamoms (bari Iliachi)
10 cloves -
10 pieces black pepper
1 inch piece cinnamon stick
1 teaspoon zeera
2 - bay leaves (taze patta)
10 whole dried plums (aaloo bukharay)
- some ghee or cooking oil
6 pieces green chillies
2 tablespoon coriander leaves, fresh
2 tablespoon mint leaves
- drops kewra
3 drops yellow food color
1 1/2 teaspoons garam masala
1/2 cup ghee or oil


How to Cook:
1. Marinate meat with garlic, ginger, salt, chili powder and garam masala for half an hour.

2. Meanwhile, heat oil or ghee in a heavy based sauce pan and fry onions for 5-10 minutes to a golden brown. Remove onions from oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.

3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and cook over low heat. When meat is half cooked, add potatoes and cook over low heat.

4. While the meat is cooking, prepare spice water. In a small saucepan, put 1 1\2 cups water, 1 teaspoon black pepper corn, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon cloves, 2 tablespoon coriander seeds, 2 tablespoons aniseeds, 1\2 teaspoon ground nut meg, 1\2 teaspoon mace, 1\2 teaspoon sandal bura (optional), 3-4 large cardamoms, 1 tablespoon green cardamoms, 3 bay leaves. Place the saucepan over high heat and bring to a boil, reduce heat to very low, cover and cook until the mixture reduced to 3\4 cup.

5. Wash and soak rice in water for half an hour. In another pan boil rice with 2-3 teaspoon of salt and plenty of water. When rice is 1\2 cooked drain water, add 1\4 cup oil or butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.

6. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle coriander and mint leaves over the top layer of the rice Pour spiced water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.

7. Cover with a tight fitting lid and cook on medium heat for about 4-5 minutes to produce steam, then lower the heat to very low and cook for 20 minutes until the rice is tender.

8. Once the dish is cooked, leave it covered for a few minutes. Remove the lid, fluff up the rice with a fork and transfer to a serving dish.

9. Serve with Raita and green salad.

Tumis balado Kangkung

Tumis Balado Kangkung

Teringat Sama almarhum mama sahabatku Riri Andayani , beliau sering masak kankung seperti dibalado...tapi tidak sempat tanya resep...mengingat2 rasa ...dan menurutku masak kangkung paling nikmat kalo ipakein terasi sedikit.. so... jadilah Balado Kangkung ala Dian Mayawati. soooo Good!
ada pedas.. asam dari tomat.. terasi ...hmmm alhamdulillah nikmat .



Ingredients :
1 ikat Kangkung segar, cuci bersih , potong2 pisahkan batang dan daunnya.
1/2 sdt Garam ( as per taste)
1/4 sdt Gula Pasir ( as per taste)/ optional

Bumbu Halus :
1 buah bawang bombay ukuran kecil ( boleh pake bawang merah lebih sedep)
5 siung bawang putih
1/2 buah h tomat , ukuran sedang
5 buah Cabe merah besar, and cabe rawit 5 buah ( bila suka)
1/2 sdt Terasi Udang Matang, sdh digoreng sebelumnya


cara membuat :
1. Haluskan bumbu halus. Panaskan minyak goreng dalam wajan, tumis bumbu halus hingga harum dan cabe matang/tidak langu lagi . minyaknya sudah terpisah dengan bumbunya.
2. Masukkan batang kankung terlebih dahulu sampai agak layu lalu masukkan daunya.. aduk balik.. jangan terlalu lama diatas kompor kangkung cepat hitam kalo terlalu over cook. matikan api begitu semua tercampur rata.

Sajikan hangat dengan nasi hangat ...hmmmm mautappppp
sepiring ga cukup...hahahahahah

Banana Brownies

Banana Brownies
ngintip resep teh vivi...

ini resepnya..after modified by me


Banana Brownies

Bahan :
250 gr Dark chocolate ( semi sweeted )
120 gr Mentega
3 btr Telur (kecil)
3 bh Pisang ( delmonte ) ukuran sedang
100 gr Tepung terigu
90 gr Gula pasir
2 sdm Coklat bubuk
1 sdt Baking powder

Caranya :
1. Panaskan oven 170 derajat celcius.
2. Campur tepung terigu dengan baking powder. Ayak. Sisihkan.
2. Lelehkan DCC bersama mentega dengan cara di tim diatas air mendidih atau dalam microwave. Sisihkan.
3. Haluskan Pisang, lalu masukkan gula, kocok dengan mixer menggunakan kecepatan rendah atau bisa menggunakan whisker, sampai gula larut. Masukkan Telur, kocok kembali. Sampai tercampur rata dan mengembang ( jangan terlalu kental sekali )
4. Masukkan tepung dan baking powder. Aduk rata sebentar menggunakan whisker atau bisa dengan sendok kayu. Kemudian masukkan lelehan cokelat. Aduk rata kembali.
5. Masukkan adonan kedalam loyang anti lengket atau gunakan loyang yang di alasi kertas roti. Panggang kurang lebih 25 menit / hingga matang. Angkat. Biarkan dingin. Potong potong. Sajikan.

Cherry Trifle

Cherry Trifle

im modified the recepis from dailydelicious.blogspots.com

#Lady finger Biscuits About 10 pcs ( cut into size cup that you are using)

For the sugared cherries
2 pints ........................... cherries wash and pitted (about 4 cups)
3 tbsp. ................................ superfine sugar
1tsp ............................... apple cider vinegar
1-2tbsp ......................... lemon juice


For the whipped cream
3cups ............................ whipping or heavy cream
1tbsp. ............................... superfine granulated sugar
1tsp ............................... vanilla extract


To make the sugared cherries, combine the ingredients in a large bowl and toss to blend.Refrigerate for 2 hours, strain, and reserve the liquid.


Make the whipped cream:
To make the whipped cream, bring the ingredients to a soft peak using a standing mixer fitted with a wire whip attachment or hand beaters. Stop the mixer and whip by hand with a balloon whisk until the cream shows a slightly thick body. It should not be at all stiff.

Assemble the dessert:

Cut the lady fingers and place one layer in the bottom of the bowl (I made an individual portion using a pastry brush or squeeze bottle, soak the layer with about one quarter of the sugar syrup and quarter of the reserved liquid from the sugared cherries.
Spoon a generous amount of whipped cream onto the first layer and level it with a ladle or spoon. Place the sugared cherries into the glass, repeat with biscuit and cream (if you make the big one, you will use 3 layers of biscuit, 2 layers of sugared cherries with whipped cream), then decorated with the sugared cherries.
Refrigerate for 2 hours before serving

Tiramisu

Happy 3rd Anniversary

Just simple tiramisu for us....not perfect but its made with love...

source "laura vitales kitchen"
ingredients
400 grm of Mascarpone Cheese, softened ( cream cheese will do also)
1-½ cup of Heavy Cream
1/3 cup of Granulated Sugar
1 tsp of Vanilla
2 ½ cups of Really Strong Coffee or Espresso, cooled
2 Tbsp of Dark Rum ( skip )
2 Tbsp of Unsweetened Cocoa Powder
30 Ladyfingers (preferably Savogliardi, not sponge cake ladyfingers)

Garnish
whte cooking chocolate, Dark cooking chocolate, some fresh fruits available at home


Preparation
1) In a large bowl whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold) .
2) In a large bowl cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.
3) To assemble, in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 .5 inch round baking pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
4) Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.
5) Cover and chill for 4 to 24 hours before serving.
6) Garnish each serving with some fresh raspberries and chocolate covered coffee beans/ im using grated dark cooking chocolate after dust with chocolate powder.

Apple pie

Pie Crust:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

AppleFilling:

2 1/2 pounds (1.1 kg) apples(about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 1/2 tablespoons (15 grams) cornstarch(corn flour)

Garnish:

Softly whipped cream or vanilla ice cream

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle.(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the apples

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to55 minutesor until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie

Banana Cream Pie / Banofee pie.

Step By Step Banana Cream Pie / Banofee pie.

Banoffe ( know as banana with toffe/ caramel )

This Time im trying my own way and its more easy ,From previous one i made.
this pie can make in any time cos its Banana ( anytime available right)..and yang pasti ga Mahal bisa dibeli kapan aja. kaau buah lain kan musiman dan seperti keluarga bery tiidak mudah didapat dinegara asia... ada tapi mahal .. so ini boleh dijadikan desrt andalan juga nech kalo ada tamu istewa dan mau menyajikan sesuatu yang istemewa..for the loves one.
Diresep ini jga aku pake cara yang paling simple buat karamelnya.. karena biasanya dioriginal toffe/ caramel takes hour to make it... so resep yang ini simple dan bisa kita kurangi ato tambah kadar gulanya.
ada juga yang buat karamelnya pake susu kental manis , saya tidak pilih resep itu karena its so swettt... i dnt like it.

Ingredient

Toffee/ caramel/Dulce de Leche ( im taking from Laura Vitales)modified by me
1/2 cup Gula
½ cup of air
2 sdm cup Light Corn Syrup / 2 sdm date essential/madu
¾ cup Heavy Cream* aku pakai fresh cream/ whippe cream cair/ susu kental manis.
2 sdm Butter suhu ruang

Pastry Cream
Custard powder ( read follow the instructions in package ) just add the milk as in the package required.


Shortbread Crust : Im using 1-1/2 recepis cos im using bigger pie pan
1 1/2 cup (195grams) tpung serba guna
2/3 cup (70 grams)gula halus/bubuk (powdered or icing)
1/4 sdt garam
3/4 cup (170 grams) unsalted butter setengah beku potong kecil2

* 5-7 ripe pisang ambon/sunripe (kupas dan iris menurut selera)di sesuaikan kebutuhan.
* 1 cup whipped cream (kocok whipe cream sampai hard peak )
* 1 Sdm coklat bubuk untuk taburan.


To make the caramel,
siapkan Panci , masukkan gula, air dan corn syrup/madu.
masak dengan api kecil sampai seluruh bahan tercampur rata. JANGAN DIADUK!! cukup goyang memutar pancinya saja.!kemudian besarkan apinya, biarkan sampai berbusa dan berubah warnanya sampai agak coklat keemasan kurang lebih 10 menit tergantung kompor masing 2.
Kecilkan api dan masukkan heavy cream/ cream / SKM.
aduk pelan2 sampai semua tercampur rata.
ketika semua sudah tercampur rata . masukkan butter sampai butternya mencai rata. sisihkan . diginkan.


Pastry Cream:
Kali ini aku memkai tepung custard.
**Noted : hasil akhirnya 1- 1/2 cup( 360ml)
Follow the instructions on the package. let it cool.

Shortbread Crust:
kali ini berhubung buat 1-1/2 resep food processornya kecil jadi aku pake cara tradisional pake garpu aja alatnya.
1. Campur terigu, gula bubuk dan garam. Aduk rata. butter beku, proses dengan menggunakan pisau pastry atau dua buah garpu hingga adonan berbutir-butir.
2 lalu Aduk rata dengan spatula sampai terlihat mulai menyatu adonannya.
3. pindahkan Adonannya di dalam pie Pan yang sudah olesi butter terlebih dahulu. gunakan jari untuk menekan kepinggir dan bawah pie pan samapai rata menutupi iseluruh area pan . tusuk2 bagian bawah nya dengan garpu .
4. tutupi crusnya dengan plastik/ alumunium foil , masukkan dalam dalam frezer selama 15 menit.
5.panaskan oven 220 derajat C.letakkan raknya si tengah .
6. panggang crustnya 13-15 menit samapi glden brown.
biarkan dingin seluruhnya sebelum assemble.


*Assemble*
To Assemble:
1. sipkan crust yang sudah dingin . tuang 3/4 dari caramel/ toffe.
2. tata pisang yang telah diiris diatasnya caramel.
3. Tuang pastry cream/custard cream diatas pisang yang sudah ditata. ratakan ! pastikan menutupi seluruh pisang.
4. tuang dan ratakan whipped cream / ato boleh di masukan ke spuit dan di hias sesuai selera.
5. Taburi dengan coklat bubuk/ parutan coklat kopi bubuk. ( optional)
Sebaiknya di simpan didalam kulkas minimal 2 jam sebelum disajikan.

sajikan degan sisa caramel .



Noted:
- Must chose the good ripe banana but not to much ripe
- Jangan mengaduk adonan dengan tangan langsung. Panas dari tangan akan membuat hasil pienya menjadi keras
- Adonan diistirahatkan dalam lemari es bertujuan untuk melunakkan gluten dalam terigu dan mendinginkan butter dalam adonan. Jadi hasil pienya renyah dan tidak keras.dan mencegah menyusut ketika dipanggang.
- Pastikan pisang tertutup rata dengan passtry ceam / whipped cream . ( karena pisang mudah berubah warna setelah dikupas)
Step By step ada difoto yang satunya.
Happy baking.

Bahan:

250 grm Daging cincang ( akupake daging kambing ) bisa sapi.
1 cup grean peas.

Bumbu / Masala.

1 buah Bawang Bombay ukuran medium rajang halus
2 buah tomat di cincang kasar.
4 siung bawang putih parut/ haluskan
2 cm jahe parut/ haluskan.
1 sdt ketumbar bubuk
1 1/2 sdt cabe bubuk
1/2 sdt jinten bubuk
1/2 sdt kunyit bubuk
1/2 sdt jinten utuh.
garam as per taste
minyak untuk menumis
1/2 cup air

Pelengkap
Coriander leaves ( daun ketumbar ) dirajang
2 buah Cabe hijau iris


Cara memasak .

1 panaskan minyak pada wajan . tumis bawang bombai sampai kuning keemasan , masukkan b. putih dan jahe halus tumis , masukkan tomat . dan semua sisa bumbu aduk rata biarkan sampai minyak dan bumbu terpisah . sambil sesekali diaduk.
2. Masukkan daging cincang. aduk rata biarkan air dari daging keluar dan saat.
3. Beri air 1/2 cup . tutup wajan .. sesekali aduk sampai hampir saat.
4. Masukkan grean peas . Aduk rata. sampai grean peas empuk .
5. Masukkan coriander leaves, cabe hijau . tutup wajan 1 menit aja.
6. aduk rata, test rasa.
hidangkan selagi hangat.

Moist Chocolate Banana Cake

Moist Chocolate Banana Cake:


Source:

Rodmell, Jane. Best Summer Weekends Cookbook.
Modified by me



Moist Chocolate Banana Cake:

Bahan A:

1 1/2 cups (400 grams) granulated white sugar aslinya 1 3/4 cup

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder. im using hershey's chocolate.

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt



BAhan B:

3 small eggs aslinya 2 Large eggs

1 cup mashed ripe bananas (about 3 medium sized bananas) aslinya 2 large banana

1 cup (240 ml) warm water

1/2 cup (120 ml) milk

1/2 cup (120 ml) corn, safflower or canola oil im using corn oil1 1/2 teaspoons pure vanilla extract
some sliced Almond for garnishing ( optional)

Chocolate Banana Cake:
Panaskan oven 180 derajat celcius . olesi loyang degan butter/ oil.
aku pake loyang bundar ukuran 24cn ato bisa pake loyang persegi 23 x 33cm ato loyang segi empat 24x24cm.pisahkan.


* Siapkan tempat untuk mencampur semua bahan A pisahkan.
* Siapkan semua bahan B di tempat terpisah aduk rata.
* Tuangkan sedikit demi sedikit bahan B ke campuran bahanA .Aduk rata, Do not over mix
* Masukkan adonan ke dalam loyang . Panggang selama 35 menit .Sampai matang..lakukan test tusuk untuk memastikan.

Happy baking...

Cheddar Cheese Cake

Cheddar Cheese Cake (CCC)

Buat yang mau bikin cheese cake tapi di tempatnya susah mendapatkan bahan baku utamanya yaitu cream cheese, bisa mencoba resep cheddar cheese cake ini. Resepnya udah lama beredar di milis NCC berasal dari Mba Elly-Aljo's Mom.
Resep ini lebih ekonomis karena tidak pakai cream cheese dan tidak pakai whip cream, tapi memakai susu cair dan keju cheddar. Klo keju cheddar di pasar atau toko deket rumah juga ada kan? Hehheeee...

Penampakannya mirip dengan japanese cheese cake (JCC), tapi tekstur JCC lebih creamy (ya iyalah secara pakai cream cheese dan whip cream), tapi CCC ini tetap lembut kok. Dan rasa gurih kejunya juga lebih berasa karena menggunakan keju cheddar.

Bahan A:
130 gram susu cair
40 gram butter
125 gram keju cheddar, diparut halus => AKU PAKE 113 GR ..LAST STOCK :)

Bahan B (campur dan ayak):
20 gram tepung terigu protein sdang
15 gram maizena

Bahan C :
3 kuning telur
1 sdt parutan kulit jeruk lemon (biar wangiiiii...)=> aku pake orange

Bahan D :
3 putih telur
80-100 gram gula (sesuai selera manisnya)=> AKU PAKE 80 GR
1 sdt air jeruk lemon,=> aku pake orange

Topping:
Selai atau glaze sesuai selera
(di foto ini aku pakai olesan sisa whipped cream aja)


Proses :
1. Siapkan loyang bulat diameter 18 cm, oles alasnya dengan mentega, alasi kertas roti, oles lagi dengan mentega. (di foto ini aku pakai loyang ovel dan kelebihannya sedikit aku tuang di cup alumunium).
2. Tim bahan A sampai keju larut (klo masih ada gerindilan sedikit kecil-kecil juga ga apa-apa)
3. Masukkan bahan B selagi bahan A masih hangat (tapi jangan panas), aduk rata hingga lembut dan tidak bergerindil lagi terigunya. Pakai baloon whisker atau mixer kecepatan rendah sebentar aja.
4. Masukkan bahan C. Aduk rata. Sisihkan.
5. Kocok putih telur sampai berbusa, masukkan air jeruk lemon dan gula pasir sedikit demi sedikit sambil terus dikocok sampai SOFT PEAK (jangan terlalu kaku dan kering, cukup sampai mengembang, creamy dan masih mengkilap).
6. Ambil sedikit adonan putih telur, masukkan ke campuran keju. Aduk rata. Masukkan campuran ini ke sisa putih telurnya. Aduk balik dan perlahan sampai merata.
7. Panggang dengan cara au bain marie selama 50 menit pake suhu 150-160'C atau pakai api kecil hingga matang dan permukaannya keemasan.
8. Setelah matang, biarkan di loyang hingga agak hangat dulu dan bagian pinggirnya terlihat agak menjauh dari sisi loyang. Kemudian dengan bantuan pisau tipis,seset bagian pinggirnya. Balikkan perlahan di atas serbet kering dan balikkan kembali ke piring saji. Biarkan dingin.
8. Oles atau siram atasnya dengan selai atau glaze atau bisa juga diberi potongan buah-buahan.

TIPS (Berlaku juga untuk JCC):
- Kunci utamanya ada di pengocokan putih telur, sampai SOFT PEAK saja. Jangan sampai terlalu kaku dan kering. Klo masih bingung coba search di Google aja deh apa itu soft peak, heheee... Practices makes perfect.

- Klo putih telurnya terlalu kaku dan kering, hasil cakenya ga akan lembut tapi cenderung lebih kering, berpori besar dan teksturnya jadi mirip cake biasa. Normalnya testurnya lembut, lumer di mulut dan berpori halus (bahkan kelihatan tidak berpori). Selain itu klo putih telurnya terlalu kaku dan kering cake akan langsung amblas ketika sudah keluar dari oven. Cheesecake memang normal akan sedikit turun setelah keluar oven, tapi paling sekitar maksimal 1 cm aja.

- Panggang au bain marie --> panggang dg cara steam bake yaitu loyang adonan diletakkan di loyang lain yang lebih pendek dan berisi air panas. Tinngi air maksimal 1/3 tinggi loyang adonan. Lebih bagus pakai loyang tanpa sambungan, klo ga ada pakai loyang biasa bungkus dg alumunium foil yg tebal biar ga ada air yang merembes masuk.
Atau klo punya loyang alumunium foil yang ukurannya lebih lebar dari loyang adonan (tapi lebih pendek) itu bisa dipakai. Caranya: Letakkan loyang alumunium foil dalam loyang air, kemudian letakkan loyang adonan di atas loyang alumunium foil. InsyaAllah airnya ga akan rembes karena loyang alumunium foil kan cukup tebal.


- Saat membalik please handling with carefully yah. Karena teksturnya yang lembut jadi klo ga pelan-pelan dan hati-hati membaliknya nanti bisa rusak.

Brownies

Brownies:
5 ounces (140 grams) semisweet or bittersweet chocolate, chopped

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (optional)


Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Try it ull love it...

Sandwich Fried

Roti Goreng / Fried Sandwich

aku pake resep Bunda nadifa, copas resepnya nya ya....
kalau aku suka banget ..tapi suamiku ga suka sosis... jadilah aku makan sendiri hihihi ...

Bahan:
5 lembar roti tawar, buang pinggirannya, tipiskan dengan rolling pin
5 buah sosis, goreng sebentar

Saus:
1 sdm saus tomat
2 sdt mayoinese
15 gram keju Quick Melt (atau sesuai selera), parut halus ( aku pake chese cream 1 sdm)
Sejumput merica bubuk
Sejumput oregano kering (optional, bisa diskip)
Minyak untuk menggoreng

Pelapis:
1 butir telur, kocok lepas
Tepung panir kasar atau bread crumbs

Cara membuat:
1. Saus: Campur semua bahan. Sisihkan
2. Ambil selembar roti tawar yg telah ditipiskan, taruh sosis pada salah satu sisinya, beri saus. Gulung sambil dipadatkan. Rekatkan ujungnya dg sedikit telur. Lapisi dengan telur kocok dan gulingkan ke tepung panir kasar. Lakukan sampai habis.
3. Panaskan minyak goreng dg api sedang. Goreng hingga kuning kecoklatan. Angkat. Tiriskan. Sajikan hangat dengan saus sambal botolan

Banana Cream pie or Banoffee Pie

Banana Cream Pie / Banofee pie.

Banoffe ( know as banana with toffe/ caramel )

actually 'im bit sad cos all the pics i'd been take for the step by step are lost( cost my memories card corrupted:(( , Thanks to Allah i have copy this one pic to my computer .
im not banana eater.. but its very nice to have banana as pie.. with caramel, cream and whipped cream i love it ...sooo much....so... damn tasty....
1st time i eat this in the coffee shop in my husband hospital...then i started to ike it .. and find out how to make it...after go from blog to blog.. i found this best combinations...just love it... not even one hour it last...:))
and i make it not all in one day..one day i make caramel, one day make pastry cream and last make crust and assamble...

Iggridients

Toffee/ caramel/Dulce de Leche ( im taking from Laura Vitales)modified by me
¾ cups of Sugar
½ cup of Water
¼ cup Light Corn Syrup ( im using date essential)
¾ cup of Heavy Cream
2 tbsp of Butter at Room Temp

Pastry Cream ( I'm Taking from joy of baking) modified by me
1 1/4 cups (300 ml) milk (whole or 2%)
1/2 Vanilla  bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste ( I'm using 1 tsp vanilla powder)
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch(corn flour)
1 tablespoon rum (optional) ( i Skip)



Shortbread Crust:
1 cup (130 grams) all purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) Sugar
1/8 teaspoon salt
1/2 cup (113 grams)cold unsalted butter cut into pieces

* 3-4 ripe banana ( Pealed and sliced as u wish)
* 1 cup whipped cream (   beat the whipping cream and powdered sugar just until stiff peaks form.)


To make the caramel, in a large non stick pan combine the first 3 ingredients, cook over medium low until the sugar dissolve without stirring ever! Just swirl the pan around. Once the sugar ahs dissolved, turn the heat to high and let it bubble away until it turns a deep amber color, about 10 minutes. Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off. Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.




Pastry Cream:In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Whisk the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk and vanilla bean /vanilla powder just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it just becomes thick. Remove from heat and immediately whisk in the rum (if using). (Stir in vanilla extract if using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature before using. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Shortbread Crust:Butter or lightly spray with a nonstick vegetable cooking spray, an8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.
Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 -15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.

*Assemble*

To Assemble: Spread about 1/2 cup (120 ml) caramel evenly over cooled crust. Top with sliced bananas. again spread with caramel . spread with pastry cream over the banana and Spread the whipped cream over pastry cream. Can dust with cocoa powder, shaved chocolate or freshly ground coffee. Can be covered and stored in the refrigerator for several hours.
Serve with the remaining caramel sauce.

Noted: Must chose the good ripe banana but not to much ripe

Strawberry pie

Strawberry pie


teh vivi bener2 sukses membuatku termehek2 pengen
bikin raspberry pie apa boleh buat mauhall disini dan kebetulan aku punya banyak strawberry karena lagi season nya.. sooooo taraaaa!!! jadi dech strawberry pie ala Dian mayawati ..aku pake resep modifikasi aku sendiri...disesuaikan dengan keberadaan bahan tentunya..:P

Anakku bilang pas liat.. woww mama cibili (strawberry)cake

i saw most beautifull smile ever cos this her favorite fruit.

sdayangnya aku ga pake removable pan ..jadi aga takut mau angkat crustnya pas dah mateng. makanya aku tetep pake pannya pas decornya.. sayang kan kalo crustnya pecah .. heheheh...

padahal setelah aku potong.. teutep kokoh and crunchi banget crustnya kayak makan biskuit aja.


ingredients:
pie crust
1 cup /130 grams all purpose flour

1/3 cup /35 gram confectioners (powdered or icing) sugar

1/4 teaspoon salt

1/2 cup /114 grams cold unsalted butter, cut into pieces


Filling:
1/2 cup rasberry jam ( cos only left that much i measure 1/2 cup only :) )
can use also strawberry jam .
20 pcs - 30 pcs fresh strawberry as garnish (depends on the size of srawberry)
strawberry jelly gelatin or plain also can be use.


Pastry Cream:
1 1/4 cups /300 ml) milk

1/2tsp vanilla

3 large egg yolks

1/4 cup//50 grams granulated white sugar

2 tablespoons /20 grams all-purpose flour

2 tablespoons /20 grams cornstarch (corn flour)


directions :

Crust: Grease with butter, or a non stick cooking spray,) pie plate or tart pan

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.

When the pastry is completely chilled, bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Cream :
1. combine egg yolks with sugar in bowl.. whisk it . add the corn flour combine it well so theres no lump.
2. make hot milk in sauce pan with vanila until heat up
3. remove from stove or head add the egg mixture and wishking constantly so there is no lump put it back again in fire while wishking it . let itthicked and boil / pump up .. then its ready. let it cool before using.

filling:
1. make the jam hot in sauce pan until smooths set aside
2. properly wash or the strawberry.set aside ( i wash n dry with tissue before use it)
3. make the gelatin as per instructions in box. set aside.


*** assemble***

1. after the crust completely spread thin evenly the gelatin using brush the gelatin already cool down to all the area of the pie crust let it dry for sometime.
2. pour the cream on inside the crust. spread evenly.after that pour the jam and spread evenly.
3. decorate with strawberry as your desire then glaze the with the gelatin all the strawberry . pour all the left over of strawberry gelatin on top of strawberry .. let it cool in refrigerator.
ready to serve... very good eating with ice cream

happy baking.

Chana Chaat

chana Chaat


this dishes coming from my hubby region
the name is chana chaat i can say its like a salad with tamarind dressing .
seger banget kalo di indo kayak asinan kali ya.. isinya kentang rebus, chick peas rebus( ga tau indonya apa), green chili, tomato, coriander leaves, and onions. thats all.

ingridients
2 cup chana ( chick peas) boiled or you can use that in cane.
4 pcs medium aloo ( potato) boiled and cut small pcs
4 pcs green chilies slices
4 medium tomato quatered and slice it
1 cup coriander leaves / one bunch chopped
2 pcs onion thinly slice
3 tbsp full of tamarind . soaked with hot water . and strain it only take the water around 1 cup.
2 tbsp chaat masala / chana chat masala.
2 tsp sugar ( optional)
1/2 tsp salt or per taste.

Directions.

combine all in big bowl ( potato, tomato, chick peas, green chilies, coriander leaves, onion) mix together . add tamarind water, chaat masala, salt, and serve it cold.

Banana Muffins

Banana Muffins

Joy of baking modified by
Dian Mayawati


1 cup (115 grams) walnuts or pecans ( im mixed using pecans + dates )

1 3/4 cups (230 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten ( im using 3 small egsg)

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)=>
im using i cup banana + 1/2 cup yoghurt's

1 teaspoon pure vanilla

Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

chicken corn cream soup

chicken corn cream soup


soupnya aku buat buat pinko yang lagi susah makan ... jadi kuat yang super strong ..dia gak pernah nolak kalo sama jangung.. so bikin dech nech corn cream soup dikasi ayam juga biar lebih bergizi.. hehehe
bikinnya super gampang..ga ada 15menit jadi.


ingredients
1 tbsp butter
2 clove garlic
1 small potato chopped
100 grm boneless chicken
1/2 cup frozen corn kernel ( ga ada yang fresh ) :((
1/2 cup cream fresh ( kalo ga punya bisa pake susu cair di kasi larutan maizena sedikit untuk mengentalkan di akhir ya)
500 ml water/ chicken stock ( kaldu ayam) optional boleh air dan kaldu dari ayamnya itu sendiri.
1 celery stick chopped.
salt n paper as per taste.

directions
1. melt butter in sauce pan add garlic, add chicken , add potato and water/ chicken stock. bring to boil and let the potato and chicken is just tender. add the corn.
2. add corn n cream bring to boil . reduce heat simmer , stirring until corn just tender.. add salt n paper. stir in celery . ready to serve.