Saturday, January 18, 2014

Peanut Cookies

This is one of the easiest cookie recipe I ever tried and I usually make it at the end of the month as it doesn't cost much to make (no butter, no eggs, just perfect for excusing my diet as well). I got the recipe from here

Ingredients :
250 gr peeled ground peanut. oven toasted
250 gr flour
185 gr icing sugar
100 - 150 ml vegetable oil (I used olive oil)
1 tsp salt

How to Make :
- Ground the peanuts till fine (I used blender)
- Mix well the peanut with sugar
- Add vegetable oil to the mixture till it looks like paste
- Add in flour gradually, mix well
- Use any kind of mold of your choice. (I just used my hands covered with disposable plastic gloves to form a ball, as I tried using my old chocolate mold, it didn't want to come out from the mold)
- Bake at 160-180 Celsius around 35-45 minutes till dry)

See... I told you it's really easy and won't cost much and it tasted yummy for me and hubby to spend our weekend while watching TV :)

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Saturday, January 11, 2014

Oreo Cheesecake Cookies

These cookies are just too delicious, if I don't remind hubby or myself, these little things will vanish in just 1 night (as I usually bake in the afternoon). I got the recipe from here.

Ingredients :
1/2 cup (113,5 gr) unsalted butter, at room temperature
3 ounces cream cheese (85 gr), at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup mini chocolate chips (1 box of collata chocolate chips)
1 cup Oreo cookies crumbs (from 1 packet of Oreo & grind them using blender till smooth)

How to Make :
- Line a baking sheet with parchment paper and set aside
- In a mixing bowl, mix together butter and cream cheese with a medium speed mixer until smooth
- Add sugar & vanilla extract to the cream mix
- Add flour gradually on a low speed mixer until all mixes well, turn off the mixer
- Add in mini chocolate chip with a rubber spatula. This is the cookies mix.
- Place the Oreo in a soup bowl.
- Scoop the cookies mix and shape it to about 1 - 2 inch balls (I shaped it with my hand using disposable plastic gloves), then roll it in the cookie crumb bowl. Place the cookie on the prepared baking sheet. When you have made half of the cookies mix, preheat oven to 180 Celsius. Finish shaping all the cookie mix
- Bake for 20-30 minutes or until edges are golden & tops are slightly puffed
- Cool on the pan for 2 minutes before transfer to cookie wire rack to cool completely as it will still be soft. Sore in airtight container.

These cookies are just pure YUM, it still has the soft taste of cheesecake since it's not dry at all and the Oreo crumbs just hit it right to add the taste. 

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Tuesday, December 31, 2013


For New Year's eve I have thought to make BBQ for all of us at home, my plan was to make BBQ : fish, rib, shrimp, yakitori chicken and plecing kangkung. But afterwards I canceled the rib since it would be too much for us to finish in 1 night.

For the fish & plecing kangkung I used the recipe I posted before, but for the sambal of the plecing kangkung I doubled the recipe since hubby requested extra sambal please :)
The shrimp was ok but way too spicy for me, though I have add tomato ketchup and sweet soy sauce to the marinate recipe. I was trying to make the shrimp in BBQ Jimbaran style, but it came out sooo different :(

The yakitori came out really good... I love it, so I just have to post it here :)

There are some notes I read which I followed : use thigh fillet as it will taste much better (this is sooo true) and instead of using sugar, use molasses or honey to avoid the meat to harden. (I used honey since I don't have molasses).
The recipe I made was inspired from here.

Ingredients :
- 5 Chicken thigh fillets, cut into 2,5 - 3 cm squares (remove the skin from 3 fillets, keep the skin for the 2 fillets)
- 4 green onions, use the white bottom only, cut into 2,5 - 3 cm length
- 1 tbsp garlic powder
- 1 tbsp mirin
- 1 tbsp sake
- 12-15 wooden skewer

Sauce ingredients :
- 1/4 cup soy sauce
- 1/4 cup dashi stock (I made it from 3 sheets of 3x3 kombu, 1/4 loose cup of katsuoboshi (dried bonito flakes) and 1 dried shiitake mushroom, boil with 200 cc of water till it boils)
- 1/4 cup mirin
- 1 tbsp sake
- 1/4 cup honey
- 4 tsp solution of cornstarch with water
- 1/2 tbsp sesame oil
- 2 tsp sesame
- 1/2 tsp garlic powder

How to make :
- Marinate the chicken well with the 1 tbsp of : garlic powder, sake, and mirin, set aside
- Soak the skewers in cold water for 15 minutes, drain (to avoid it getting burned)
- Skewer the chicken & green onion (I used 2 green onion cuts for each skewer), set aside.
- For the sauce : boil : soy sauce, dashi stock, mirin, sake & honey in a pan over medium heat till it boils, add the mixture of cornstarch and water, let it boil more until thickened slightly (make sure not too thick)
- After Sauce is done, divide in 2 bowl :
- For the 1st bowl : add 1 tsp of sesame, set aside this will be the dipping sauce
- For the 2nd bowl : add sesame oil, garlic powder & sesame, this is for the basting sauce
- BBQ the chicken skewer and brush the basting sauce over it for around 8-10 minutes or until cooked through.

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Tuesday, December 24, 2013

Honey Pork Belly

This is one of the easiest meal I have cooked, and tasted good.
I found this recipe here while browsing for recipes I wanted to cook for Christmas / New Year.

Ingredients :
- 200 gr pork belly
- 1-2 tbsp oil
- 1,5 tbsp honey
- 1,5 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 cloves garlic - minced / garlic press
- blanched Japanese spinach (we call it bayam Jepang here)
- rice

How to make :
- Depending on the pork belly cut you get, but the dimension should be around 6-8 mm thick, with around 4x5 cm wide
- In a frying pan, heat oil, when it's hot put in the garlic, until golden than add pork belly till it is cooked (brown color) - leave it in the frying pan
- Set aside the oil from frying pan & wipe off the excess oil of the pork belly with kitchen tissue
- Turn heat back on to medium heat and add the honey, soy sauce & oyster sauce till it glaze the meat nicely, try not to burn the sauce.
- Arrange rice in a bowl at the bottom, blanched Japanese spinach above the the rice and the pork belly slices on top and I sprinkled sesame seed on it.

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Sunday, December 15, 2013

Crazy for Ikan Bakar & Plecing Kangkung

Me and hubby lately, umm... well maybe it's just me, I have been crazy for fish, whether it being fried or BBQed (bakar). Lately I just love the ayam-ayam fish being fried and eating it with Manadonese sambal dabu-dabu, it's just delicious and fresh (plus it's quite cheap compared to the other sea fishes). But when BBQ-ing it I was a bit disappointed, the meat was too thin and the seasoning flavor was not what I had expected. 
The BBQ fish I made tasted too rich, the recipe I used was using coconut milk.
The aim I was looking for was the taste of ikan bakar which I ate years ago with my family at Muara Karang, simple yet yummy.

So, the only thing I had to do was searching at google, when I searched for "Ikan bakar bumbu kuning" mostly showing the recipe with the coconut milk which I tried earlier.
Finally I tried searching just for Ikan bakar at Youtube and I found my inspiration by these inspiring young chefs at with a hint help of recipe from my mom's recipe book :) And after being seduced by this fresh medium sized ikan Kuwe at a nearby supermarket which I just have to buy, it just made me have to try the recipe.

As for the Plecing kangkung, the decision to make this was just made on the spot, after 2 hours at the book store for the idea and a last minute recipe browsing. It was soooooo delicious :)

All I can say is I am really happy with how these 2 dishes came out... YUM!!!

Sorry this recipe is not in detail really precise measurement, as it was just made based on how it tasted. So please taste the seasoning flavor first and add to your liking :)

Ikan Bakar

1 Medium Sized Ikan Kuwe (or any kind of fish to your liking, but my advise is to use fish which has medium thick meat, not too thin nor too thick), cleaned
1-2 Lime

Fish Marinate :
5 Garlic cloves (5 siung bawang putih)
7 Shallots (bawang merah)
Ginger (jahe)
Galanga (lengkuas / laos)
Lemongrass (Sereh)
Coriander seeds (ketumbar)
Turmeric (kunyit)
Salt (garam)
Sugar (gula)
Oil to blend (minyak untuk campuran blender)
Oil to saute (minyak untuk menumis)

Smeared on sauce while BBQ-ing :
2 large Garlic cloves (2 siung besar bawang putih),
0,5 tsp Black pepper (merica hitam)
3 tbsp Sweet soy sauce (kecap manis)
2 tbsp Margarine / oil (margarin / minyak)

How to make :
- Pour lime juice on the cleaned fish evenly
- Blender until fine all the fish marinate ingredients except for the sugar and oil to saute
- Saute the blended ingredients with oil to saute and add sugar to taste
- Marinate the fish with the sauted marinate ingredients for at least 1 hour, set aside
- Mix all smearing sauce ingredients
- BBQ the fish while smearing the smeared on sauce on both sides of the fish plentiful  and evenly till it is cooked.

Plecing Kangkung

Ingredients :
- 1 large bundle of kangkung / water spinach, washed & select the young leaves and stems
- 1 tsp salt to boil the kangkung
- 1 ltr water
- 2 cloves of roasted garlic
- 3 curly chilies (cabe keriting)
- 3 orange birds eye chilies (cabe rawit)
- 1/2 of tomato
- 1 tsp of fried terasi / belacan / shrimp paste
- 0,5 tsp salt
- 1 tbsp of oil from frying the terasi / belacan / shrimp paste
- 3 key limes (jeruk limo)
- 1,5 tbsp fried peanut for topping

How to make :
- Make sure that the chilies, garlic (before roasting), tomato are cleaned well, as this will be mostly raw
- Grind / uleg salt, roasted garlic, 2 types of chilies till medium fine
- Add tomato & terasi, grind again
- Mix the grind mixture with the oil and jeruk limo juice, now the sambal dressing is done
- Bring the water added with salt to boil, add kangkung into it. Boil for around 2-3 minutes, drain and pour 1 glass of ice/cool water on it, to make sure the color stays bright green.
- Set kangkung on a plate, pour the sambal on the middle top of the kangkung, sprinkle the fried peanuts for the topping and it's done :)

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Tuesday, November 5, 2013

Nachos inspired from our Bali quick trip

I have tried making nachos since 15 years ago, but it was just plain simple mix of tortilla chips, baked beans and kraft processed cheddar cheese to bake in the oven. But the Beef Nachos I ordered at Nacho Mama - Nuri's Warung in Ubud opened my eyes that it could have a rich taste.

And you know what? Though it's without the beef and using ready made tortilla chips, I was happy with my nachos as well :)
Made my jalapeno pickles from scratch, which is very easy... and a simple guacamole was the only trick to make all the change to give the kick from plain simple to the yummm...

You can use with any kind of cheese you want (I just used what I have in my fridge) which gives the melting effect, I used mozzarella for that but since it doesn't give a strong taste for me, I added parmesan as well. Maybe next time I'll try to make it with nacho cheese sauce.
I hate it when my tortilla chips becomes soggy, so I used just a little of the baked bean juice in a plate which mixed with the tortilla chips and have the juice with the remaining beans in a separate little bowl

Ingredients :
- 1 bag of ready made tortilla chips (or you can use the ones that still need the baking, just cut them in bite sizes and follow the instruction for baking) - I used happy-tos
- 1 small can of baked beans - I used the ayam brand
- 85 gr mozzarella cheese - grated (for the melting cheese effect)
- 50 gr Parmesan cheese - finely grated (for the taste)
- 1 small bowl of guacamole from 1 avocado
- 1 little bowl of jalapeno pickles
- 2 plates & 1 small bowl that is oven-safe

 How to make :
- In 1st plate, pour 1/2 can of the baked beans (make sure only use a little bit of the juice to avoid the tortilla chips becomes soggy), top it off with 1/2 bag of the tortilla chips and 1/2 of the 2 cheese, mix the cheese with tortilla chips with your hand gently not to get in touch with the beans
- In 2nd plate pour the 1/2 bag of tortilla chips, sprinkle it with 1/2 of the 2 cheese, mix the cheese with tortilla chips with your hand
- In a small baking bowl pour the remaining baked beans
- Bake all 2 plates and bowl of beans around 15 minutes or until the cheese melts
- Serve it with the guacamole dip and jalapeno pickles.

 For the jalapeno pickles, as I said it is really simple to make. I found the recipe here and follow it diligently and not making any changes to it.
As for the guacamole, I just combine some recipes to make and it was really refreshing.

Ingredients :
- 15 Jalapenos, cut the stem and slice
- 2 garlic cloves, smashed
- 1 cup distilled white vinegar
- 1 cup water
- 4 tbsp sugar
- 2 tbsp sea salt
- 1 jar or well closed lid storage from glass (I used closed lid pyrex bowl since I don't have a jar)

How to make :
- In a medium sauce pan combine garlic, water , vinegar, sugar and salt.
- Heat to boil and stir to dissolve sugar & salt.
- After boiling, add the sliced jalapenos, make sure it submerged
- Remove from heat and let it sit until it cool down
- Fill the jar with the jalapenos & the pickle juice.

Ingredients :
- 1 large avocado - I used local avocado we call it alpukat mentega / butter avocado
- 1 ripe tomato, diced small
- 1/2 of small onion, diced really fine
- 1 lime, juiced

How to make :
- Mash avocado till soft using potato masher :) set aside the core
- Add in tomato, onion, & lime juice, mix well in a small bowl
- Put the core in the middle top of the guacamole & cover the bowl with plastic wrap (it is said that it will keep the guacamole in the same color)
- Refrigerate and let it sit for for 1/2 hour.

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Sunday, June 9, 2013


It's not that easy to get filo pastry in my city, so when I saw it in the freezer shelf I took it and put in my basket without really knowing the real recipe to make baklava, I just knew that making baklava requires filo pastry and pistachios.

So finally this weekend I tried to make it after searching for the recipes in youtube.
I found 2 videos : this and this which really help a lot for me.

I find it not too hard nor complicated to make this dish, just have to work fast and make sure the filo pastry is covered with damp towels to avoid it getting dry and flakey.
Since the filo pastry I found is not the big sheets one and each box consist of 13 sheets (but I got 15 in mine), I just used a small pan (well I used pyrex instead of pan since I don't have it) around 8x8 inches.
The box said it took 4 hours to defrost, but it only took 2 hours for me (probably because of the tropical hot weather)

Ingredients :
- 1 box of Filo pastry
- 125 gr Almond meal
- 260 gr (2 packs of 130 gr) Pistachios snacks, peel the hard skin
- 135 gr unsalted butter

For the sugar syrup :
- 1 cup water
- 2 cup sugar (or you can substitute with 3/4 cup sugar and 200 gr honey)
- juice of 1 lemon

How to make :

1. Defrost the filo pastry (follow the box direction)
2. Start making sugar syrup, by boiling the water and sugar till it boils, add the lemon juice, then simmer in low heat for 20 minutes, after that turn it off and let it cool down. (avoid stiring the syrup)
3. Melt butter
4. Chop pistachios in medium chunks, set aside in a bowl
5. Add 3 tbsp of the cooled sugar syrup and 2 tbsp melted butter to the chopped pistachios
6. Add 3 tbsp of the cooled sugar syrup and 2 tbsp melted butter to the almond meal
7. Preheat oven in 180 C
8. Spread melted butter inside the pan
9. Cut Filo pastry to follow the below part of your baking pan (I used a pizza cutter), I got 30 sheets with the same size and another 30 sheets in a much smaller size. Set aside the best 14 sheets for top layer and cover all filo dough under a clean damp towel.

10. Start layering filo pastry:
- for the bottom part : 10 of the worst looking sheets : 2 sheets - butter the top layer, add another 2 sheets - butter the top layer again, continue until it adds to 10 sheets.
- Crumple the other worst looking sheet (including the small ones) and fill in your pan - butter the top layer
- add 2 sheets on top - butter the top layer
- add the almond meal evenly - butter the top layer
- add 2 sheets on top - butter the top layer
- add the chopped pistachios - butter the top layer
- start layering 10 of the best looking sheets : 2 sheets - butter the top layer, add another 2 sheets - butter the top layer again, continue until it adds to 10 sheets, but don't butter the top yet
- Cut in the way you prefer, I cut mine 2x2 inch and then cut diagonally in the middle to make triangle, make sure you use a sharp knife to do this.
- Butter the top layer

11. Put pan in the oven for around 45 minutes until the pastry becomes golden yellow color.
12. When it's done, pour the sugar syrup into baklava. It would be better if you can pour it along the crease, not just on all of the pastry to make it still crispy.
13 Set aside for a couple of hours, or longer would be even better in open air.

I really love it, I had it about 10 years ago when a relative brought it for us from OZ and haven't found it in my city until now I made them myself :)
Loved it, but be aware that this is not diet food at all!!! Full of butter, sugar, and Yummyness!!! :)

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