Wednesday, March 11, 2009


* 8 pcs of chicken thighs
  (I like using thighs as they’re more succulent for bbq)
* 6 pcs of shallots
* 6 pcs of garlic cloves
* 7 pcs of candlenuts
* 4 pcs red chili peppers
* 1 cm fresh turmeric
* 2 cm fresh galangal or blue ginger
* 2 tbs paprika powder (to give a reddish color)
~ processed all into a smooth paste

* 2 pcs of bay leaves
* 4 pcs of kaffir lime leaves
* pinch of shrimp paste (optional)
* 1 cup of thick coconut milk
* 3 stalks of fresh Lemongrass - bruised
* Tamarind 2-3 pcs (asam jawa bisa pakai 2-3 mata)
* 2 pcs of indonesian lime or jeruk limo
* 2-3 tbs of Indonesian soy sauce

1.) Heat the pan & sauteed all ground spices, add chicken pieces
  Cook until they change color slightly.
  Add salt, pepper, sugar, shrimp paste
2.) Add 2 cups water, lemongrass, bayleaves, tamarind, coconut milk
  Cover and cook until the water becomes thick. 
  Check chicken tenderness, add more water if necessary
3.) Add sweet soy sauce. Just a few spoons or else it’s going to
  taste like satay. Add kaffir lime leaves
4.) Let it cook for a while until the chicken becomes tender
5.) Set aside chicken - while keep cooking the sauce till thickens. 
  Squeeze a few drops of lime
6.) Grill the chicken over medium heat. Not too long so it stays
  juicy & succulent just to get a nice ‘burnt’ edges
7.) Serve with drizzle the sauce on top,
  sprinkle of bawang goreng or fried shallots.

Empek - empek



-  50 g wheat flour
-  500 ml water
-  2 cloves garlic, finely grated
-  500 g tenggiri fish, finely chopped
-  3 tsp salt
-  2 tsp sugar
-  350 g flour starch
-  2.5 liters of water
-  1 tbsp vegetable oil

-  50 g acid Java
-  150 g brown sugar, fine comb
-  700 ml water

Flavour of mashed:
-  100 g cayenne pepper
-  2 tbsp tong cai
-  5 cloves garlic
-  2 tbsp Ebi, mix with water until soft


-  150 g cucumber, cut small
-  50 g Ebi, rendam until soft, hit it until smooth,fry without oil.

How to create:

• Mix wheat flour with water and garlic. Cooking on the fire while to poke into thick porridge. Lift.
• Mix fish meat with salt, sugar, flour and starch. Poke the dough to become slippery and dull.
• Form the dough into silender (rounded long) to make empek-empek lenjer or content of the egg to empek-empek.
• Cooking oil with water until boiling
• Enter the dough is formed, boiled until light.Take it.
• Cuko: Boil tamarind with brown sugar and water until boiling and sugar dissolves.
• Lift, filtered.
• Cook with ingredients until smooth boiling. Lift. 
• Serving: If you like,fry empek-empek to slightly yellow. Lift, take it.
• Cut. Give cucumber and Cuko. GIve smooth ebi and serve.

Nastar cheese


-  200 grams butter
-  2 yellow grain
-  50 grams of refined sugar
-  350 grams of wheat
-  1 tablespoon maizena
-  1 tablespoon milk powder
-  1 / 4 teaspoon vanilla
-  Pineapple jelly

-  1 yellow grain + 1 tablespoon water
-  50 grams grated cheese for upper

How to make:

1. Shake butter, eggs, sugar until soft.
2. Enter the wheat, maizena, milk, vanilla. Mixed it.
3. Take the dough of marbles. Fill with jelly. Make hole shape.
4. Give topping material and cheese. Oven 170 degrees Celsius 15 minutes.

Cheese Cake Apple

Basic materials: 

-  150 grams of wheat 
-  2 tbsp sugar fine 
-  1 / 4 tsp salt 
-  90 grams of fresh butter 
-  1 yellow 
-  3 tbsp water ice 
-  Contents: 125 grams of cream cheese 
-  125 grams of powdered sugar 
-  3 eggs 
-  100 grams wheat flour 
-  3 tbsp marmalade 
-  2 apples, sliced thin 
-  50 grams raisins 
-  1 orange sunkist, scar skin 
-  PERAS the water 

Sugar topping powder 


-  Skin: Mix wheat flour with refined sugar and salt, mixed flat. Enter the butter, mixed with two knives or a pastry knife until the grain into flour-butter closed. Enter the eggs, water, ice, stir well until the dough can be formed. Istirahatkan for 30 minutes and miller dough setebal 1 cm, put in a plug trays dismantle 20 cm in size. 
Prepare the oven temperature to 175 degrees Celsius, the basic grilled cake for 10 minutes, lift. 

-  Dough contents: shake with cream cheese, sugar, eggs enter one by one while still shaken, enter wheat flour, wheat flour enter, Sunkist orange skin and the water, mixed flat. 

-  Resolution: governance in the basic cake sliced apples, olesi with marmalade adequate, taburkan raisins, tuangkana and pangganga dough for 40 minutes or until browned cooked, lift. 

-  Serve hot or cold. 

-  6 pieces

Friday, March 6, 2009

Banana split cake recipe, with banana, chocolate, and strawberry batters.


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 cup mashed banana, about 1 large ripe banana
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup strawberry preserves
  • red food coloring
  • 1/2 cup instant cocoa (sweetened)


  • Grease and flour a 10-inch Bundt pan or fluted tube pan; set aside.
  • Stir together flour, baking powder, baking soda and salt; set aside.
  • In large mixing bowl, beat butter on medium speed until light, about 30 seconds.
  • Add sugar and beat until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • In medium bowl, mash banana.
  • Add sour cream, milk and vanilla; stir to combine.
  • Add dry ingredients alternately with banana mixture to creamed mixture; beat well after each addition.
  • Reserve 2 cups batter in 2 bowls -- 1 cup of batter in each bowl.
  • Stir strawberry preserves and food coloring into 1 cup of the reserved batter.
  • Stir instant cocoa mix into the other cup of reserved batter.
  • Spoon half of the plain banana batter into pan. Top with strawberry batter.
  • Spoon more plain batter over this. Top with cocoa batter.
  • Bake at 350° for 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  • Cool for 10 minutes on a wire rack, then remove from pan to cool completely.
  • Sift powdered sugar over cooled cake, or drizzle with a chocolate or vanilla glaze.
  • Serve with vanilla ice cream and sauce, if desired.


  • 2 cups sifted cake flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 4 teaspoons ground cinnamon
  • Pinch of kosher salt
  • 1-1/2 cups unsalted butter (3 sticks), at room temperature, plus more
for greasing
  • 1-2/3 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 large egg yolks, at room temperature, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 tablespoon powdered sugar (optional)

  • Position a rack in the middle of the oven and preheat the oven to 325 degrees. Grease and lightly flour a 9-inch tube pan with 3-1/2-inch sides (or, my preference, use a nonstick pan of the same size but don’t grease and flour it).
  • Resift the flour along with the baking powder, nutmeg, clove, cinnamon and salt into a bowl.
  • In another bowl, using an electric mixer on high speed, beat the butter until it’s soft and very pliant, about 1 minute (or 4 to 6 minutes by hand with a wooden spoon). Gradually add the granulated sugar and beat on high speed until the mixture is pale and fluffy, 3 to 5 minutes (or 6 to 8 minutes by hand).
  • One at a time, add the 4 whole eggs and beat on high speed until the mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).
  • Add the flour mixture to the butter mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter mixture. Add the egg yolks and vanilla and continue to beat or stir until they’re well mixed into the batter.
  • Pour the batter into the prepared pan, smoothing the surface. Place on the middle oven rack and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour (though I’d recommend checking it after 45 minutes).
  • Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes. If necessary, carefully run a thin knife around the perimeter and the inner rim of the cake to help loosen it from the pan. Invert the pan onto the rack and lift it off of the cake. Turn the cake right side up and let it cool on the rack.
  • Transfer the cake to a serving platter. Using a fine-mesh sieve, dust the top with powdered sugar, if desired. Slice into wedges, and serve this aromatic Indonesian Spice Cake with a cup of hot tea!

Monday, March 2, 2009

Beef Satay

  • 300 gr beef
  • 5 shallots
  • 2 spoons of sweet soy sauce
  • 1 spoon of vegetable oil
  • 1 lime
  • salt and pepper.

• Slice beef into bite sized pieces, slice shallots
• Mix everything evenly
• Put beef in skewers
• Barbecue in medium heat until desired level (medium rare recommended).

Pisang Goreng (Banana Fritters)

Yield: 2 servings 


• 4 Eggs 

• 12 T Flour 

• 4 Ripe bananas 

• Oil for deep frying 

• Cinnamon sugar


-  Slightly beat eggs and mix with flour and half cup water. 
-  Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and     flour mixture by the tablespoonful in hot oil until golden brown. 
-  Drain on absorbent paper and dust with cinnamon sugar. 

Chocolate Covered Strawberries

INGREDIENTS (Nutrition) 

-  16 ounces milk chocolate chips
-  2 tablespoons shortening
-  1 pound fresh strawberries with leaves


Insert toothpicks into the tops of the strawberries. 
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. 
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Sensational Strawberry Shortcake


-  1 quart strawberries, sliced

-  1 cup sugar

-  2 cups all-purpose flour

-  4 teaspoons baking powder

-  1/4 teaspoon salt

-  1 dash ground nutmeg

-  1/2 cup butter or margarine

-  1/2 cup milk

-  2 eggs, separated

-  2 cups sweetened whipped cream

-  fresh mint


In a bowl, gently stir strawberries and 1/2 cup sugar; chill. Meanwhile, in another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired.