Archive for Party Food

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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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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Beef Croquettes

Catching up on my postings that I missed for almost 2 weeks since my computer crashed! What a headache, it began with a seemingly innocent download update from microsoft that causes some programs do not work – followed by internet connection crashing. I ended up spending the last 4 days re-installing all of the programs + their plugins, which sounds easier than done. Now I got the necessary program running, but my sound card is messed up pretty good. Don’t understand why….   oh well!

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This week is just not my good week. Being stuck in the hotel for most of the time, I could only find limited grocery to cook with.  Not too bad with the croquette though.  Great for afternoon snacking while getting my feet warmed up in a pair of fuzzy socks and a cup of warm ginger tea in hand.

 

BEEF CROQUETTE
(you may alternate beef roux with potato fillings instead)

Ingredients:
* 400gr minced beef  (can subs with chicken if you wish)
* 1 large carrot, tiny cubes
* small bunch of parsley, finely chopped
* 1 large onion, finely chopped
* 2 pcs garlic, crushed
* 300 gr of toasted breadcrumbs
* 4 pcs of egg white
*  1 cup grated strong vintage cheese

Roux (filling) ingredients:
* 80 gr of butter
* 80 gr of flour
* 3 cups of beef stock
* salt, sugar, white pepper, nutmeg to taste

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Directions on how to make roux:
1.) Melt the butter in a pan slightly brown.
2.) Add flour all at once and stir until completely mixed
3.) Keep them on low heat while adding stock/water bit by bit
3.) Keep stirring until the mix is smooth & creamy enough to mold. Set aside

Cooking the croquettes:
1.) Melt butter to cook onion & garlic until fragrant
2.) Stir in beef, carrot & parsley until cooked through
3.) Mix roux & beef together – add salt, pepper, nutmeg & grated cheese
4.) Set aside and refrigerate for a while so it would be easier to shape
5.) Shape roux mixing into balls of 4cm diameter
6.) Coat with flour, dip into whisked white eggs,
       then double coat it again with toasted breadcrumbs
7.) Deep fry until light golden color. Set aside and drain on paper towel.

The croquettes are best served hot with mustard dipping. Our family’s favorite is Dijonnaise Mustard by Masterfoods. Yummie!!!

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Crispy Fried Wonton

Image Hosted by ImageShack.usDeep fried wontons with sweet chili sauce dipping

 
I never had the need to learn to make fried wonton when I lived in Jakarta. There’s this one place that sells amazingly crispy and yummie fried wonton – although it’s the chicken noodle that’s to-die-for.  You know where it is  😉   Since I live in the mainland, I rarely find any fried wonton, you know, the crispy ones. If there’s one, it would be soaking wet in oil with the flavours I barely recognize. 

I come to one conclusion, the best chinese food is not in the mainland China. It’s in South East Asia. Singapore-Indonesia or Malaysia.  Anyway, this is my first trial to make fried wonton. So simple and makes a great afternoon or evening snacks.

 

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There’re several different versions of the recipe, but I like this one better. I know how it should taste like, at least.

DEEP FRIED WONTONS

 Ingredients:
*  1 packet of wonton wrappers (square ones) from market
*  1/2 pound minced chicken
*  5 pcs of large prawns – minced
*  4 stalks of spring onions – finely chopped
*  2 tbsp of light soy sauce (I use soy sauce for seafood)
*  1 tbsp of oyster sauce
*  1/2 tsp. sesame oil
*  1/2 tsp. sugar
*  1 egg – whisked
*  1 tsp. corn or potato starch
*  salt and pepper to taste
**  Mix them all together

 

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 Cooking Directions:

1.)  Prepare the filling, place about 1 tsp filling in the center of the skin
       Brush egg white to the edges and around the filling
       Seal it tight in a triangle shape, seal the two edge together
       and make a tight pocket
2.)  Repeat until filling is finished
3.)  Heat up oil in a deep heavy skillet over medium heat
4.)  Fry wonton for a few minutes on each side or until golden brown.
5.) Remove and drain oil on paper towels
       Serve with sweet chili dipping

 

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Choux Pastry ~ Kue Sus

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I’ve put off baking since coming back from that Shenzhen trip. Trying to catch up on the vacation pics, retouching, sorting out laundry & other things. But I have this crazy cravings for sweets which seems to be getting worse since I’m on my 20th week. Mike’s been talking about how he loves custard, that particular Edmonds brand from New Zealand. Suddenly I remember all of those choux pastries my mom often made at home.

I’ve never really tried to make them myself, although I remember clearly how she does it. I used to watch her a lot in the kitchen. Helping to stir or chop something and play with flour. After a quick scrambling of recipe search on the internet, I’m settled with the one from Penny Lane  and  Joy of Cooking  *Thank you Riana!*

True, it’s probably the easiest pastry to make, but it can be tricky too. With some helpful tips, those babies can rise beautifully, puffy and hollow on the inside. My first batch wasn’t quite a success. I didn’t cook the flour long enough, the dough was sort of watery and my biggest mistake was to dump in more flour. Tsk… tsk…!  Here’s the ‘unsuccessful’  first batch. Smacked flat! the inside is still a bit doughey  😦

 

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  The first batch went flat!       But the second one works!!

Determined to get this right, I made the second batch. I remember my mom this time “Let the flour to cook long enough on the heat” she would say.  I paid close attention to the eggs too. Three eggs till the dough consistency looked perfect. Not runny.  After about 20 mnts in the oven, those babies started rising higher and higher. Beautiful! Yay! It works!!!

 

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CHOUX PASTRY

Ingredients:
* 130 gr high protein flour
* 1 tsp salt
* 90 gr unsalted butter
* 3 pcs eggs
* 250 ml water

Fillings:  ( I made from instant custard)
*  2 tbs custard powder from Edmonds
*  4 tbs sugar
*  2 cups of fresh milk
*  3 tbs dark rum
*  1/2 tsp crystal vanilla

Cooking Directions:
1.) Heat water, butter & salt until boiling
2.) Add flour bit by bit while whisking, keep it on low heat
3.) Ensure to whisk the dough thoroughly till well blended
4.) Turn off heat. Let it cool for a while
5.) Add eggs one by one while whisking
6.) Spoon/use pastry bag & squeeze onto silicone sheet
7.) Make a big blog, ensure no hole at the bottom
8.) Pre-heat oven 200C, bake for 25-30 mnts

Few Tips:
* Do not open the oven door while baking
* Ensure dough is on low heat while mixing the flour
* Do not take out the puff when the surface is still
   bubbling with butter. Leave it a little bit longer
* Once baked, cool on a wire rack

Rosewater Panna Cotta

 

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Rosewater. Ancient’s most romantic herbs used in various recipes during the Arab Empire to make sweet drinks and desserts or for seasoning savory dishes. I just love the idea of making sweets using rosewater. The sweet scent of  rose beautifully lingers on a little longer in the mouth after the the food has gone.

I love it!

Today, I decided to cook up a simple dessert with divine flavours of rosewater. Rosewater is a rare thing to find here in Inner Mongolia, but I managed to buy a bottle a few weeks ago. I’ve kept it for a while and now it’s the perfect time to make one. After last night’s simpe birthday party at home, left me with some ingredients, enough to make panna cotta – plus there’re lots of red roses for my photo props.

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ROSEWATER PANNA COTTA
(makes 6/7 pcs)

*  100 gr caster sugar
*  500 ml heavy cream
*  100 gr sour cream
*  4 tbs rosewater (dillute in 1 cup of water)
*  10 gr gelatine powder
*  sprinkles of vanilla crystal

1.)  Heat sugar, vanilla & rosewater + water in a pan
2.)  When sugar dissolved, add gelatine. Careful not to boil
3.)  Whisk it until gelatine dissolves completely
4.)  Add heavy cream. Cook through
5.)  Pour mixture into panna cotta moulds
6.)  Let it cool – refrigerate for 4/5 hrs until set.
7.)  Drizzle with rosewater syrup

 

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Black Pepper & Cheese Cookies

Black Pepper & Cheese Cookies

There’re times when I made up my mind to cook or bake something, but once I read the recipe, I know it’s not exactly what I want. Something’s missing there. Not sure what, but I can tell that the recipe is too plain or too boring. Like a recipe of simple cheese sticks. I think I can guess what it’s gonna taste like. There’s one particular recipe from a magazine that I’ve been considering to make. Then I thought, maybe it’ll be much more fun if I improvise a little bit.

Not too bad, I love it though. Not too sure about originality, but couldn’t find anything like this on the internet. If you feel like a bit adventurous, you’ll love this cookies  😀

BLACK PEPPER CHEESE COOKIES

Ingredients :
* 3 cups flour
* 1/2 cup of sugar
* 3 cups of flour
* 1  1/2  tsp baking powder
* 1/4 tsp salt
* 1 cup of grated cheese
* 1  1/2  tsp cracked black pepper
* 2 tbs celery/chives flakes
* 1 tbs melted butter
* 1 cup milk

Cooking Direction:

1.) Sift all dry ingredients, melt butter, add milk.
     Mix together like pie dough consistency.
2.) Mix in grated cheese, black pepper & celery/spring onion flakes
3.) Make into balls or any other shape you wish.
4.) Bake on cookie sheet at 400 degrees for 12-15 minutes. 
5.) Be careful not to burn.  Place on cooling rack

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