Archive for foodie

Moving House + free badge

After spending quite a lot of time trying to find web hostings, going through literally hundreds of  web layouts and templates – some cute sexy ones from WordPress, definitely, I’m settled with one that I really liked.  With some tweakings here and there and voila! …..  I managed to recreate a wordpress magazine-style theme with yummy splash of colors that represents beautifully the feelings of Cooking Etcetera.


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So come and check out my new home address at   www. cookingetcetera.com You are welcome to leave me some thoughts and  feedbacks about my new home. How’s the color, the layout, navigation wise – is it easy to get around and find things, etc.

Leave your comments there and I will pick two lucky winners to get my free personalized badges (one badge for each).  The badge may be placed on your sidebar – to promote your own blog/website, promote your event/contest, or do whatever you want with it.


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Sate Lilit Bali

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I am so delighted to be invited by Bee from Rasa Malaysia to be a guest blogger on her website featuring Indonesian cuisine.  After a few short discussions, back and forth emails with a foodie blogfriend, Pepy from Indonesia-Eats, we agree to come up with a different concept featuring varieties of a particular dish that’s popular in Indonesia & Asia. So, this would be quite fun to do.

More posting in English, please click here

Indonesia is believed to be the Home of Sate.  Ini katanya Wiki loh, saya taunya kalo di Indonesia sate itu variasinya banyak banget, sampai-sampai beberapa jenis malah saya belum pernah denger sama sekali apalagi nyobain.

Kalo di mainland dan Inner Mongolia sini, jenis satenya simpel tapi macemnya buanyaaaakkk…..  apa juga dibikin sate loh. Dari jenis yang umum spt daging sapi, ayam, babi, kambing, bebek, cumi, ikan, sampai yang khusus jeroan aja, sate lidah bebek, sate jantung bebek, sate usus…..  bumbu dippingnya simple, cuma chili oil, sedikit jinten & szechuan pepper yang bunder-bunder kecil spt merica tapi bisa bikin lidah senut-senut.
More about chinese street food bisa dilihat  DISINI dan   DISINI


Sate is actually claimed as  Indonesian’s national dish,
which reputation can only be matched by “Soto”- Indonesian fragrant soup
( ini sih kata saya…..   😀 )


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SATE LILIT BALI
(Balinese Minced Seafood Sate)

Bali is known as the island of a thousand temple, I think it should be credited for the island of fragrant spices.


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Recipe Sate Lilit Bali

Ingredients:
* 250 gr shrimp – clean, deveined
* 250 gr mackerel – or any firm white flesh fillet
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs sugar  – can use any sugar, but coconut sugar is better
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used

Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY

Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in dessicated coconut. Add 3 tbs of thick coconut milk
2.) Add processed ingredients, mix well. Add salt & sugar to taste
3.) If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
4.) Shape the mixture on sate sticks/lemongrass stalk, flatten slightly
5.) Charcoal grill sate until light brown and cooked through


* This article is a collaboration between Cooking Etcetera, Indonesia-Eats and  Rasa Malaysia


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Menu Juara: Soto Tangkar Betawi

Also known as Indonesian Beef Ribs Soup. A specialty from Jakarta, the city where I was born and grew up in.  But what does “soto” means?  Have a look ~ here ~ from my previous posting.  Soto Betawi has become a regular menu that keeps popping up every two weeks or so.  The reason is because I like it better than the chicken version and Michael would never say no this this.

I ran out of some ingredients & spices a few weeks ago. Little things like lemon grass, fresh galangal and frozen kaffir lime leaves. Of course you can substitute them with powdered ones if that’s the only option, but you know already, nothing beats the real thing. Even from the moment I started mixing the ingredients, I can tell whether the soto is going to have the correct taste or not from the scent of the cooked ingredients.  Powdered or packaged ingredients usually have a slightly “off’ chemically taste to it – well, only a few very good brands like Munik, tastes almost like the real thing.

This weekend, a friend brought me a new supply of these ingredients from Shanghai. Whoa my gosh! That gift equals with a pouch of gold nuggets to me. No kidding, where can you get these stuff in the middle of a grassland? So here I am, cooking away my favorite recipes once again….


Recipe for Soto Tangkar Betawi
(or Batavian Beef Ribs Soup)  you can have a look  HERE



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My coffee affair: Macademia Brownies


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As featured in  TastespottingFoodgawker


I’m going to stick to the recipe I know works, the one I got from Bakerzin’s Dessert Book by Daniel Tay, founder of Bakerzin. Those brownies are so heavenly moist, chocolatey, perfect sweetness and keeps well in the fridge. I still have a bag of fresh macademia nuts bought from the market a few days ago, sprinkles of chopped macademia creates a whole new flavours with touch of nuttiness to this perfect chocolatey bites.

Perfect for my morning coffee and afternoon tea!


Reposting recipe

MACADEMIA BROWNIES
Ingredients:
* 325 gr all purpose flour
* 5 gr baking powder
* 150 gr cocoa powder (I use Droste & Van Houten)
* 225 gr cream cheese
* 860 gr sugar (a bit too sweet for me, I use 660 gr only)
* 1/2 tsp vanilla essence
* 10 gr salt
* 450 gr unsalted butter (softened)
* 400 gr eggs
* 300 gr chopped macademia
* butter for greasing


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Cooking Direction:
1.) Preheat oven 180C or 350F
2.) Sift flour, baking powder, cocoa powder into a bowl
3.) Separately mix sugar & butter till fluffy, then add
vanilla essence, salt & cream cheese till well blended
4.) Fold eggs into cream cheese mixture, then gradually
fold in flour mixture. Add chopped macademia nuts
5.) Lightly grease the pan you’re going to use
Level the batter and bake for 20-25 mnts
(for shallow square pan I use baking sheets)
6.) Unmould & cool brownie. Top with warm chocolate melt
and sprinkles of chopped macademia


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** Recipe Source: Just Desserts by Daniel Tay


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Kumquat Salsa Asian Style

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Beautiful bright orange with soft even tone, smooth firm skin that looks so promisingly juicy and sweet inside. These fruit has always intrigued me since the first time I found it. But how do I eat it? I tried peeling that firm oval skin once, only to find a slippery pulp inside. Maybe I should squeeze it, I wondered. Hey, nothing comes out. Only later after a thorough search on the internet, I understand that one should eat kumquat whole – skin, pulp and seeds.

Having been familiarized with unique flavours of kumquat, I toyed with many ideas how to make this an interesting dish. It has interesting flavours after all. One day I put them in my hot ginger tea with honey. The flavours is just beautiful. I love it. This would go great with pan fried fish steak. Hmmmm…. Mike’s gonna love it for his lunch today.


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Lucky me, the kitchen had some fresh fillet of weaver fish. Perfect! Can hardly wait to experiment with new menu. I went straight to work on the kumquat salsa. Then marinate the fish. By 1pm lunch is served. Just beautiful as I had in mind. The kumquat salsa complements the pan-fried fish fillet perfectly……



Pan Fried Weaver Fish
just marinate in salt, pepper & lemon. Leave about 1 hour.
Quickly pan fried in olive oil or butter until it turns nice brownish color. Ready to serve with the salsa


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Then I saw some recipes of candied kumquat (will make that next week), kumquat cheesecake – sounds interesting, must try soon – lamb tagine with kumquat (instead of that bitter taste dried lemon) – a definite YES!

I am submitting this recipe for BloggerAid Cookbook Cuisine
supporting their vision of alleviating world famine.
If you’re interested to find out more about this event, click here


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Scrumptious Strawberry Cheesecake

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My kind of strawberry cheesecake –
as featured in TastespottingFoodgawker
(This image is also submitted for CLICK Photo Event)


Another baking trial day. Just a quick fix of sweets, I didn’t feel like following a complicated recipe. I just want something perfect to go with my fresh sweet strawberries bought from the market yesterday, along with fresh strawberry jam as a quick subs in case I need to make any sauce or glazing.

Guess what, it’s so perfectly silky and melts in the mouth. The smoothness creamy cheese blends in nicely with the sweet strawberry. I think I fall in love…


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STRAWBERRY CHEESECAKE

Ingredients:
* 4 pcs of eggs
* 1 3/4 cup of sugar
* 24 oz cream cheese
* 1 tsp vanilla extract/crystals
* 2 cups of cracker crumbs for cheesecake
* 1 stick butter, melted
* 1 cup sour cream

Cooking Directions:
1.) In a medium bowl, mix graham cracker crumbs with melted butter.
Press into a 9-10″ springform pan, pushing about an inch
of the mixture up the sides of the pan.
2.) Mix cream cheese, eggs, 1 cup of the sugar & vanilla.
Beat for about 20 minutes
3.) Pour filling into pan. Bake for 40 minutes at 325.
4.) Cool in oven for 35 minutes with door open

FOR TOPPING:
1.) Beat together the remaining 3/4 cup sugar & sour cream for
about 10 mnts until it gets fluffy.
2.) Pour over cooled cake and bake at 400 degrees for 10 minutes.
3.) Cool cake completely before slicing and serving.


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Thanks to all my food buddies for the support, I am also submitting this image to CLICK Photo Event – Red for January 2009, hosted by Jugalbandi.


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For more information & participation have a look HERE

Allspice Cookies ~ Speculaas


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We ran out of biscuits to go with our afternoon tea.  Apparently there’s a cookie monster at home who keeps gobblin down all the cookies.   Ah well, it’s time to start baking something different anyway after the last successful Gruyere Crusty Loaf.   This is by far the easiest cookies  I’ve ever baked.  Only the first attempt and they turned out beautifully crunchy with that pleasant allspice aroma – Indonesians call it  “spekkoek”  spices.


ALLSPICE COOKIES

Ingredients:

* 250 gr cookie flour
* 100 gr granulated palm sugar
* 125 gr unsalted butter
* 1 tbs ground allspice (spekkoek powder)
* 2 tbs milk
* 1 cup chopped cashews/almonds

Cooking Directions:
1.)  Whisk butter and palm sugar until completely  soft & fluffy
2.)  Prepare sifted flour, ground allspice & baking soda
Add butter-sugar mixture
3.)  Fold in chopped cashews/almonds
4.)  Using roller pin or hand, flat dough into surface
5.)  Cut into desired shape with cookie cutter
6.)  Place on silicon sheet & bake 150C for abt 30 mnts
7.)  Once baked, cool on wire rack.  Store in a tight container


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** Recipe from NCC Community


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