Description:
The Parker House Roll originated in the Parker House Hotel in Boston. A butter-and-egg enriched dough is cut into small rectangles, brushed with melted butter, folded in half, and baked until soft and golden brown. Serve these dangerously moreish rolls warm - allow to cool on a wire rack for 10 minutes, then wrap in a clean cloth to keep them warm.

I did the variations by making them into soft dinner rolls and bow knot rolls.

Rasanya empuk, enak sekali dioles butter, nuttela, selai kegemaran apalagi kalau dicocol ke di olive oil yang dibubuhi salt and pepper mmmh.... yummy!

Ingredients:
2 and half tsp dried yeast
250 ml milk
60 gram unsalted butter, melted
2 tbsp granulated sugar
2 eggs, beaten
560 gram bread flour
2 tsp salt
30 gram melted butter, to glaze, plus extra to grease bowl and baking sheet.

Directions:


Sprinkle the yeast into 100 ml of the milk in a bowl. Leave for 5 minutes, stir to dissolve. Warm the remaining milk in a saucepan with the butter and sugar. Stir continuously, until the butter has melted. Cool until tepid, then beat in the eggs until evenly combined.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and the butter mixture. Mix in the flour to form a soft, sticky dough.

Turn the dough out on to a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes. Knead in extra flour, 1 tablespoon at a time, if the dough is too sticky. Resist adding too much flour, the dough should not be dry, but soft.

Put the dough in a buttered bowl and cover with a tea towel. Leave to rise until doubled in size, 1-1,5 hours.

Knock back, then leave to rest for 10 minutes. You may now start shaping the dough into many variations of different rolls as you wish.

Place the rolls on a buttered baking sheet, cover with a tea towel. Prove until doubled in size, about 30 minutes.

Brush the tops of the rolls, with melted butter. Bake in the preheated oven for 15-20 minutes until golden and hollow-sounding when tapped underneath. Leave to cool on a wire rack.

Source : Book - Bread, Baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno

Description:


This is my first attempt to make bread and the end result is awesome !

When I left the dough to raise - it was like falling in love, my heart was beating faster than usual. I was so worried that it won’t raise, and my intention for having a cinnamon roll for breakfast the next morning was only in my dream.

Try this recipe, I could guarantee you that it won’t fail. It worked really well with me, who is an amateur in bread making.

Ingredients:
- 550 g flour
- 25 g fresh yeast , or 8.5 g of dry yeast
- 70 g melted butter
- 210 ml milk
- 75 g sugar
- 2 eggs
- 1 pinch salt

Filling:
- 1 Tbsp cinnamon
- 200 g brown sugar
- 85 g butter kept at room temperature
* I add some raisins and chocolate chips

Egg Wash:
- 1 egg
- 2 Tbsp milk

Directions:
Begin the dough
Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.

Knead and let the dough rise
Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.

Make the filling
While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.

Preheat oven to 185°C
You can now set the oven to 185 degrees Celsius.

Roll the dough
Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.

Shape the rolls
You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.

Wash and bake
Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.

Cool and serve
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!

Source of Recipe : Here

Description:
I got this recipe from Vania's Kitchen - thank you for sharing, Van.

Made this cake for Cemara's afternoon snack when she comes back from school. I omitted the chocolate chips and sultanas ingredients and add more sugar. Since I was thinking of Cemara's snack when she was little 'Farley' which tastes like heaven I must say.

Back years ago, I used to steal my nephew's Farley's biscuit and when Cemara started to eat Farley - I have to buy in double quantity since I also take them as a snack.

This cake is so easy to make, no need to take out your mixer at all. Kids must like them, since Vania got the recipe from 'Babies and Toddlers Good Food' Book. Definitely a good company for my morning breakfast or afternoon coffee. And it seems those coffee house make this type of cake too in smaller size as complimentary cookies to accompany their cup of coffee.

Ingredients:
2 cups flour
1-3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
90 gr butter, chopped coarsely
1/3 cup caster sugar
1/2 cup sultanas
1/3 cup chocolate chips
1/2 cup milk (approximately)
1 egg, beaten lightly
1 tbs caster sugar (extra)

Directions:
Stir flour, baking powder, baking soda and cinnamon into large bowl; rub in butter, stir sugar , sultanas & chocolate chips. Stir in egg, then enough milk to mix to a moist but firm dough; drop heaped tablespoons of mixture 5 cm apart on the grease oven tray. Sprinkle a little extra caster sugar over the top of each cake; bake in moderately hot oven about 15 minutes or until browned lightly. Loosen cakes; cool on tray.

Description:
When the need for a simple Mexican Dish is on the tip of your tounge and you are too lazy to go out. Try this one, it's so mouth watering - of course, if you have all the ingredients at home.

Thank you to Jezzy who sent me the Taco Seasoning plus more than 35 different spieces all the way from Bali through the kindest help of Mrs. Christine Buchli who brought them to Hanoi. I love you all.

This was what I had for lunch today. Yummy!

Ingredients:
* 500 gram minced beef
* half package of taco seasoning ( i used mccormick's)
* 1 package taco shells
* water

Toppings: (mix all together)
* shredded lettuce
* chopped tomato
* shredded cheese
* sour cream



Directions:
Brown minced beef; drain well. Add water and seasonings. Heat up the tacos shells in the oven. Place cooked meat in taco shells; top with the topping mixture.

Description:


Been away too long from home. The last time I was home back in September last year. The missing feeling of Mie Ayam is haunting me and became worsen when Caecil invited me to come over to her house where she made Mie Ayam.

Then, I started to browse some recipe to make my own. Lucky I could find fresh egg noodles here in Hanoi. At last, I found the recipe at Mbak Rie's Online Kitchen. Thank you so much, Mbak - for sharing us the recipe. It tastes like home.



Ingredients:
Click here for the recipe.

Directions:
Click the link above.

Description:
There is nothing that could compare how happy I was few weeks ago - since I managed to make myself a nice ‘bakso’ or beef ball.

I have tried so many recipes when I was still in Myanmar however the texture was always too soft. Maybe it was because of the tapioca flour which I used over there was not as good as here and the recipe.

This time, I followed the famous bakso recipe of Mbak Estherlita, thank you so much for sharing us the recipe ya.



Ingredients:
2 kg daging paha yang sudah digiling/mince 3 kali.
60 gr bawang goreng
50 gr bawang putih cincang (mentah)
60 gr bawang putih goreng
50 gr garam
30 gr gula pasir
15 gr merica
20 gr vetsin (kalau suka)
200 gr kanji
4 butir telor
2 sdm baking powder

2000 cc air + 2 bungkus kaldu sapi instant atau kaldu/ air rebusan tulang iga atau tulang sengkel dengan sedikit garam, agar basonya lebih gurih.

Directions:
1. giling 3 macam bawang plus, garam, gula dan vetsin sampai halus.
2. Dalam baskom campurkan bawang yang sudah halus dengan telur dan daging yang sudah dalam keadaan dingin (dari lemari es semalam). Uleni dengan tangan, asal campur saja.
3. Bagi daging dalam beberapa bagian, masukkan dalam Food Processor (FP)setiap bagiannya, giling sampai lembut.
Jangan terlalu banyak masuk dalam FP agar hasilnya bagus.
4. Dalam baskom setelah semua halus, masukkan juga kanji/sagu, dan baking powder , uleni lagi sampai tercampur rata.
5. Bagi dalam beberapa bagian, giling dalam FP sampai semua bahan tercampur rata.
6. Simpan dalam lemari es selama minimal 6 jam.
7. Bulatkan baso dengan bantuan telunjuk dan jempol, dipotong dengan sendok, cemplungkan pada air yang sudah hampir mendidih
Jaga agar air tidak sampai mendidih, apinya sedang saja
8. Masak Baso hingga mengapung, angkat dan tiriskan.

Source Recipe : Mbak Estherlita
Source the top photo on the right : Pikiran Rakyat Online Newspaper

Description:

As an Indonesian, when it comes to Pizza - the taste of pizza in my mind will be the one from Pizza Hut. I love Super Supreme Pan Pizza with tonnes of toppings on!. However, since I am away from home and been living in countries where Pizza Hut Restos are no where to be found, I am getting used to have any Non-Pizza-Hut Pizzas.

Now, in Hanoi - the closest pizza I could get is either from Vine Restaurant or from the Al Fresco's in Xuan Dieu Street - both could do delivery order ;) .

But, yesterday I was so high in trying something totally new in the kitchen. My mind suddently was full of pizzas. I made a test on my guts whether I could provide a pan of pizza for dinner. And, I did it ! .... and I guarantee you could do it too.



How I did it ? Simply follow the step by step below :

Ingredients:
Pizza Dough Ingredients:
* 180 g plain white flour
* 1 tsp salt
* 1 tsp dried yeast
* ½ tsp caster sugar
* 1 Tbsp olive oil
* 120 ml warm water
* flour for dusting


Directions:
Simply follow the step by step here


Basic Tomato Pizza Sauce Ingredients:
# 2 Tbsp butter
# 2 cloves garlic, crushed
# 400 g of tinned plum tomatoes
# 1 onion, finely chopped
# 1 tsp basil, chopped
# 1 tsp oregano
# 1 Tbsp tomato puree
# 3 Tbsp olive oil
# salt and pepper

Directions :
Simply follow the step by step here


Pepperoni Pizza Ingredients :
- 1 pizza dough
- basic tomato pizza sauce
- Half an onion, thinly sliced
- 150 g thinly sliced pepperoni
- 2 balls of mozzarella, sliced or 1 packet, grated
- flour for dusting
- olive oil to drizzle
- salt and pepper

Directions :
Simply follow the step by step here

Description:
Dapur Syl sedang diserang 'Muffin Fever' - bikinnya cepat, habisnya juga cepat sekali jadi selalu bisa punya muffin segar untuk teman minum kopi di pagi hari dan sisanya bisa mengganjal perut.

Resepnya dari dapurnya Vania - thank you so much ya, Van.

Ingredients:
Makes 1 dozen muffins.

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg
1 cup milk
1/4 cup butter or margarine, melted
1/2 cup shredded cheddar cheese

Directions:


1. In a large bowl, combine flour, baking powder, salt, sugar, and shredded cheese ; mix well. Make a well in the center of the mixture.
2. In another bowl, combine egg, milk, and melted butter; add to the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full.
3. Bake at 400°F (205°C) for 25 minutes.

Source Recipe : Vania's Online Kitchen

Description:
Resep ini diambil dari Dapur online nya Vania, thank you so much for sharing us the recipe ya, Van - resep ini spesial, karena sumber resepnya dari koleksi salah satu buku resepnya Mamanya Vania.

Tapi beneran deh, kalau malas keluarin mixer dan kepingin cemilan yang moist, empuk, dan dijamin yummy! untuk teman minum teh/kopi di rumah - resep ini bisa jadi andalan. Cepat sekali buatnya dan tinggal campur-campur, aduk-aduk aja. No mixer is needed !

Satu resep jadinya 12 muffins - kalau mau buat yang banyak, dimultiple aja resepnya. Waktu bakingnya juga hanya 20 menit - Syl masih cuci2 semua perlengkapan dan bebenah dapur - Cring! Ovennya sudah mengeluarkan suara dan Muffinnya sudah matang. ;)

Ingredients:
1-1/2 cups all purpose flour
1/2 cup white sugar
3 tsp baking powder
1/4 tsp salt
1 cup milk
1/3 cup melted butter
1 egg
1 cup chocolate chips



Directions:

Mix dry ingredients and add chocolate chips.
Combine egg, milk and butter and stir into flour mixture. Do not beat.
Bake 180 C for 20 minutes.

Sumber Resep : Vania

Description:
Salah satu soup yang sering ada di menu makanan kalau kita berkunjung resto dan cafe. Cara membuatnya mudah sekali, dengan satu resep saja dapat disantap oleh banyak orang dan tentu dengan harga yang sangat terjangkau. Sungguh nikmat jika disantap dengan roti kegemaran, apalagi dengan crouton - yum yum yum !

Kalau masih ada sisa soup, biasanya jadi mengental - dapat dijadikan sauce pasta. Rebus pasta kegemaran keluarga seperti biasa, seperti jenis penne, fusilli, dll. Lalu cemplungkan potongan ayam rebus - siram dengan sisa soup yang sudah dihangatkan dan mengental tadi. Jadilah satu macam masakan untuk makan siang/makan malam - acara masak-masak di dapur dapat dipersingkat ;) .

Berikut resep yang Syl ambil dari Video Jug - website yang sangat membantu, karena ada video step by step nya.

Selamat mencoba !

Ingredients:
60 g butter
1 small onion, diced
4 stalks of celery, diced
1 leek, chopped
200 g mushrooms, chopped
3 Tbsp flour
340 ml milk
460 ml chicken stock
salt and pepper to taste

Directions:

Melt the butter : Place the pan over a low heat, add the butter and leave it to melt.
Add the vegetables : Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.
Add the flour : When the vegetables are soft and onions translucent, add the flour and mix it in well.
Add the milk and chicken stock : Pour in the milk and then the chicken stock and stir.
Season with salt and pepper : Before leaving the soup to cook, season it well with salt and pepper.
Cook for 25 minutes : Leave the soup to cook for about 25 minutes, stirring occasionally.
Liquidize the soup : After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
Taste and season again :
Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.

Description:
Satu lagi yang merupakan 'luxury' for me since I moved to Hanoi adalah bisa beli ayam kampung yang lumayan besar juga ukurannya. Dibantu lagi sama Noni Gustami - 2 ekor ayam kampung pun berhasil parkir di freezer kami. Thank you so much ya.

Rasanya enak banget, apalagi bubuk goreng yang dari bumbunya - dicampur dengan nasi panas ngepul-ngepul. Sllluuuurruup...... I just realized that I miss ayam goreng kampung this much. Nikmatnya tiada tara.

Kalau ayam gorengnya tidak habis bisa disimpan untuk besok pagi, untuk suwiran di atas bubur ayam cepat saji.

Resep diambil dari NCC yang merupakan resep turun temurun nya Mbak Yeni Suryasusanti. Terima kasih sudah berbagi resepnya, Mbak.

Ingredients:
4 potong besar ayam (dada dan paha)
3 sdm minyak goreng utk menumis bumbu
1 lbr daun salam
1 lbr daun jeruk
1 btg sereh
1 pot lengkuas, memarkan
750 ml air
garam secukupnya

Bumbu, haluskan memakai blender :
5 btr kemiri
5 btr bawang merah
5 siung bawang putih
1/2 sdt ketumbar bubuk
1/2 ruas jahe
1/2 ruas kunyit
1/2 sdt jinten
1/2 sdt pala bubuk

Directions:
1. Panaskan minyak goreng, tumis bumbu halus dan daun2an, tambahkan garam secukupnya, tambahkan air.
2. Masukkan ayam, masak sampai ayam empuk dan air menyusut.
3. Goreng sampai kecoklatan bersama bumbunya.

Description:
Judul Sup Buntutnya diberi kata istimewa, karena sudah lama sekali tidak makan sup buntut, apalagi masak sup yang satu ini. Karena sebelumnya tinggal di Myanmar, dimana mayoritas penduduk di sana tidak banyak yang mengkonsumsi sapi - jadi bagian buntut ini jarang sekali terlihat di pasar.

Now, we are here in Hanoi, dimana banyak dari masyarakatnya mengkonsumsi sapi dan berkat bantuan Noni Gustami, sup buntut pun dapat terhidang di meja makan kami untuk pertama kalinya setelah bertahun-tahun hilang dari peredaran. Thank you ya.

Kembali ke si sup buntut istimewa Syl ini - resep diambil dari milis NCC yang merupakan resep sup buntut Mbak Ine - thank you for sharing the recipe, Mbak. Rasanya enak sekali, kalau kata Pak Bondan Winarno : Maknyussss......

Ingredients:
1 potong (± 1 kg) buntut sapi (kalau di rasa kurang, bisa diganjal pakai daging sengkel)
3 liter air
2 sdm garam
1 sdm butter untuk menumis
2 batang seledri dan 1 batang daun bawang, ikat jadi satu
300 gr wortel, kupas, iris bulat setebal 2 cm
300 gr kentang, kupas, potong jadi 8
3 buah tomat, belah 8 potong
3 batang daun bawang, iris 2 cm
1 sdt merica bubuk
1/2 sdt pala bubuk
2 buah cengkeh
1 biji pala utuh di pukul, asal retak
1 buah bawang bombay besar, potong kecil2

Taburan :
2 sdm bawang merah goreng

Directions:
1. Potong buntut menurut ruasnya, rebus dalam air selama ± 30 menit bersama garam. Setelah mendidih, kecilkan apinya. Masak sampai buntut empuk. Pakai presto lebih cepet, 20 menit juga kelar.
2. Panaskan butter, tumis bawang bombay, pala dan cengkeh hingga harum, masukkan ke dalam sup dalam panci. Masukkan seledri ikat, garam, merica. Didihkan kembali di atas api kecil dalam panci tertutup selama ± 15 menit hingga bumbu meresap.
3. Buka tutup panci, masukkan bahan yang sudah diiris tadi ke dalam panci sup. Setelah semua cukup matang, angkat.
4. Hidangkan dengan menaburkan bawang merah goreng.

Description:
Finally, I managed to push myself to try baking bread. It's my first time ever and also one of my new year resolutions for this year.

Pilihan jatuh pada Roti Sobek yang diisi dengan potongan coklat blok dan parutan kasar keju cheddar, sebagian diisi juga dengan campuran keduanya. Muantepnya minta ampun!

Cemilan sore ini roti sobek anget ;). Besok bisa jadi menu breakfast dan bekal snack Kaka Cemara ke sekolah yang mulai minggu ini selesainya jam 4 sore sampai term 4 berakhir dan ujian akhir untuk naik ke grade 8 - lumayan buat ganjel perutnya.

Resep dari buku 'Roti' karangan Manfred Lange dan Team Bogasari yang Syl dapat di dapur online nya Riana - thank you, Ri. Nanti kalau mudik kudu harus punya buku yang satu ini.


Ingredients:
Bahan:
600 g tepung terigu protein tinggi
400 gr tepung terigu serbaguna
250 g gula pasir
40 g susu bubuk
35 gr ragi instan
15 gr garam
150 gr telur
370 ml air
140 g margarin

Directions:
Cara Membuat:
1. Campur tepung, gula, susu, ragi dan garam, aduk semua bahan sampai tercampur rata. Tambahkan telur, air dan margarin, uleni hingga kalis.
2. Biarkan adonan selama 30 menit sampai mengembang. Kempiskan adonan, bentuk memanjang agar mudah dipotong-potong.
3. Potong-potong adonan dan timbang masing-masing 40 gr. Bulatkan dan diamkan lagi selama 10 menit. Buang gas dengan cara mengempisakan adonan, lalu isi sesuai selera, dan buat dalam berbagai bentuk. Lakukan sampai adonan habis.
4. Letakkan satu persatu adonan ke dalam loyang bundar bergaris tengah 20 cm yang telah diolesi margarin hingga loyang penuh. Biarkan sampai mengembang selama 60-90 menit. Olesi permukaan adonan dengan kuning telur.
5. Masukkan loyang ke dalam oven yang sudah dipanaskan, panggang pada suhu 180 derajat Celcius selama 20 menit hingga matang, keluarkan dari oven. Panas-panas, olesi permukaan kue dengan mentega/margarin agar mengkilap.

Sumber Resep : Buku 'Roti' karangan Manfred Lange dan Team Bogasari Baking Center dan dimuat di dapur online nya Jeng Riana

Description:
It was one of cloudy afternoons here in Mandalay where it is now nearly the end of February but the weather is still cold, I would like to have something with my cup of chinese tea.

I have been making my own yogurt for our breakfast lately and as soon as I read this post here and read the recipe : Aha! let’s do it !

So, yesterday afternoon my cup of chinese tea was accompanied with few slice(s) of Apple Yogurt Cake in which very fresh out from the oven. Yummy! Plus I could feel that the smell of the cinnamon was in the whole room.

Thank you to Vania for sharing the recipe.

Today is Saturday where my morning starts a little bit in a slow phase - I had the same cake for my breakfast while watching my favorite TV program.

Oh… life is so beautiful, indeed.

Ingredients:
200 gr margarine
150 gr caster sugar
3 eggs
250 gr flour
¾ tsp baking soda
½ tsp baking powder
200 ml plain/natural yogurt
3 green apples (±350 g) - Peel, core & thickly slice the apple & put into salt water.
50 gr toasted slivered almonds

Mix together:
75 gr palm sugar or brown sugar
25 gr caster sugar
1 tsp ground cinnamon

Directions:
1. Line loaf pan 11×30x7cm with baking parchment. Lightly grease it & flour the base.
2. Cream together margarine & sugar in bowl until light & fluffy. Gradually add the eggs, beating well after each addition.
3. Fold flour, baking soda, baking powder into the mixture until well combined. Fold yogurt, mixing well.
4. Pour a half mixture into the prepared pan, arrange a half of sliced apples over the mixture & sprinkle with a half of sugars mixture. Repeat with the next layer.
5. Bake in a preheated oven at 180C for 1 hour or until a toothpick inserted in the middle of the pan comes out clean.

Recipe Source : Vania Samperuru

Description:
The frosting part is quite dissapointing since the color far away from white. I think it is because of the vanilla essence’s brown color and it's not fluffy enough.

Would be happy if you could tell me how to make a nice vanilla frosting.

Ingredients:
Ingredients:
1½ cups all-purpose flour
½ cup unsalted butter, room temperature
1½ tsp baking powder
¾ cup sugar
½ tsp salt
2 large eggs
½ cup milk
1 tsp vanilla extract
vanilla frosting
sprinkles for decorating

Directions:
1. Preheat oven to 350º, line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.

2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.

3. Divide batter evenly among pre-pared muffin cups (a 2-ounce or ¼-cup ice cream scoop is good for this).

4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20-25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

5. Frost cupcakes with Vanilla Frosting; decorate with sprinkles before frosting dries (to ensure that they stick). The frosted cupcakes are best eaten within 1 day.

Vanilla frosting
In a medium bowl, with an electric mixer, beat ½ cup room-temperature unsalted butter, 3 cups confectioner’ sugar, ¼ cup milk, and ½ teaspoon vanilla extract until smooth. Mix in up to ½ cup more sugar or a few more tea-spoons of milk as necessary to achieve a preadable consistency.

Source of Recipe : Everyday Food Magazine from the Kicthen of Martha Stewart Living.

Description:
Hari ini tidak enak badan, tapi kalau mau dibawa istirahat takut ketiduran dan malamnya malah susah tidur. Sudah lama juga tidak baking cakes, daripada badan makin tidak keruan - bikin sesuatu aja deh, rasanya lebih baik. Jatuhlah pilihan untuk mencoba cupcakes. Sudah lama kepingin bisa bikin cupcakes yang warnanya coklat secoklat-coklatnya bahkan agak kehitaman, juga moist dan empuk.

Lihat resep di bawah ini - akhirnya dicoba, cuma nggak bikin filling dan glaze-nya. Selain kekurangan bahan-bahannya, untuk antisipasi agar tubuh tidak semakin melebar ;) . Anyway, rasanya seperti yang diharapkan, tidak terlalu manis, moist, empuk dan rasa kopinya juga samar-samar. Lain kali mau dimasukan potongan coklat atau chocolate chips sepertinya makin mantep dan kalau angin rajin sedang menerpa bisa dihias atasnya.

Selamat mencoba, dijamin ketagihan - cocok untuk menu sarapan pagi mau pun bekal ke sekolah / kantor. Kaka Cemara suka sekali, barusan pulang latihan karate seneng sekali ada cemilan masih anget, she loves the top parts in which garing-garing empuk, katanya.

Thank you, Mary for sharing the recipe.

Ingredients:
2 1/2 cups all-purpose flour
1 1/4 cup Dutch-process cocoa powder
2 1/2 cups granulated sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
2 whole eggs
1 egg yolk
1 1/4 cup whole milk
2/3 cup vegetable oil
1 tsp vanilla extract
1 cup brewed coffee (with 2 tsp instant espresso powder dissolved in the coffee)

Espresso-Mascarpone Filling
8 ounces mascarpone cheese
2 tbsp milk
1/2 tsp vanilla extract
2 tsp finely ground espresso beans
2 cups confectioners’ sugar, sifted

Chocolate Glaze
2 cups (6 ounces) semi or bittersweet chocolate, chopped
6 tbsp (3 ounces) unsalted butter
1/4 cup light corn syrup
1 tsp vanilla extract

Directions:
To make cupcakes (makes 30 cupcakes)
Preheat oven to 350F. Line 30 standard (4 fl oz capacity) muffin cups with paper liners.

In the bowl of a stand mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Add the eggs, egg yolk, milk, oil, vanilla and coffee and beat on low speed until well combined.

Fill your prepared muffin cups about 2/3 full. Bake until a cake tested comes out clean, about 18-23 minutes. Leave cupcakes in pan for 5 minutes then remove from pan and cool completely on cooling rack.

To make filling
In the bowl of a stand mixer, beat the mascarpone, milk, vanilla and espresso until fluffy. On low speed, slowly beat in the sugar until smooth. Transfer filling to a pastry bag fitted with a 1/4-inch plain tip. Insert tip into the top center of cooled cupcake and dispense about 2 tsp filling into the cupcake.

To make glaze
Combine chocolate, butter and corn syrup in a small saucepan. Stir over low heat until well combined about 2-3 minute. Remove from heat and stir in vanilla extract. Frost the filled cupcakes with the warm glaze.

Sumber resep : Mary at her Alpineberry’s

Description:
Resep asli Mbak Esther. Ada sedikit modifikasi karena pasukan di rumah alergi udang, bahan udangnya diganti dengan ikan yang biasa dibuat empek-empek.

Tahu pong juga tidak ada di sini jadi campuran untuk bikin bola-bola bahan bakwan dicampur tahunya diganti dengan japanese tofu lalu digoreng.

Selebihnya mengikuti resep asli Mbak Esther, apalagi sagu tani yang dibawa dari tanah air masih banyak, jadilah kekenyalan bakwannya enak banget. Untuk 1 resep jadinya banyak sekali kalau anggota di rumah sedikit bisa coba setengah resep atau buat 1 resep tapi bisa disimpan di kulkas untuk bekal kalau lagi malas masak atau untuk keesokan harinya kalau rasa ingin mencicipi makanan yang hangat dan pedas masih mendera. Cocok untuk musim dingin ;) Met mencoba dan dijamin ketagihan.

Thank you so much, for sharing the recipe, Mbak Esther

Ingredients:
Tahu :
Tahu dipotong kecil2 lalu goreng kering
Belah dua tahu lalu kerok isinya, isi tahu dihaluskan, sisihkan.

Isiannya : (Untuk siomay, pangsit goreng dan rebus plus tahu pong)
1/2 kg daging ayam giling
1/2 kg udang dihaluskan (*udang bisa diganti ikan)
2 sdm bawang putih dihaluskan
2 sdm minyak wijen
200 cc putih telur
4 sdm daun bawang yang sudah diiris halus
200 gram sagu tani
merica
garam
gula

Bahan lainnya:
Kulit pangsit
Bawang Merah Goreng
Daun Bawang, iris halus
Sambal Bakso kegemaran

Bahan Kuah :
2000 ml Air
Tulangan ayam / Sayap Ayam
Bawang Merah, iris halus
Bawang Putih, cincang halus
Bawang Putih Goreng
Garam
Merica

Directions:
Cara Membuat Isian :
Campurkan semua bahan dalam sebuah mangkok, lalu ambil 1/4 bagian (untuk isian tahu pong). 3/4 Bagiannya dicampur dengan 200 gram sagu tani, aduk hingga kalis.

Cara Membuat Siomay Kukus dan Pangsit Goreng:
Ambil kulit pangsit, beri adonan isi dan bentuk seperti siomay lalu dikukus.
Sama halnya dengan Pangsit Goreng yang bentuknya disesuaikan dengan selera masing-masing.

Cara Membuat Tahu Pong isi adonan Bakwan:
Campur 1/4 bagian adonan dengan tahu sisa kerokan tahu tadi hingga kalis, lalu buat bulatan-bulatan, langsung digoreng.

Cara Membuat Kaldu ayam :
Rebus tulangan ayam atau sayap ayam dalam air sebanyak 2000 cc, lalu masukkan bumbu tumisan bawang merah dan putih, beri garam, merica dan gula sedikit atau vetsin/penyedap jika suka. Beri juga bawang putih goreng yang sudah dihaluskan, didihkan hingga semua bahan meresap.

Cara Penyajian :
Masukkan siomay, tahu isi, tahu pong dan pangsit ke dalam mangkuk, siram kuahnya taburi bawang daun dan bawang goreng, beri perasan air jeruk sedikit dan sambal bakso kegemaran. Yummy! Yummy!

Description:
Yogurt adalah salah satu menu sarapan (dicampur dengan madu asli, plus potongan buah yang disukai asal jangan mangga kali ya he..he..he… enaknya minta ampun) dan juga merupakan salah satu jenis cemilan yang sehat (kaya akan kalsium - untuk mencegah oesteoporosis, bakteri yang terkandung di dalamnya dapat membersihkan saluran pencernaan dll). Untuk lebih jelas mengenai manfaat mengkonsumsi yogurt - mungkin lebih baik nge-google sendiri aja kali ya.

Nah, kalau beli terus-terusan yogurt di supermarket kan lumayan menguras dompet tuh - ditambah lagi konon katanya yogurt yang paling enak adalah yang produk luar, yang sudah pasti mahal. Kita beli saja yogurt yang tanpa rasa (plain) kegemaran - lalu dijadikan biang untuk membuat yogurt sendiri di rumah.

Berikut cara pembuatannya, semoga bermanfaat. Thank you, NCC !

Ingredients:
1 liter susu (bisa susu murni, maupun yang dijual dalam kemasan)
200 ml yogurt tanpa rasa (plain)

Directions:
Panaskan susu sampai hangat-hangat kuku.
Diamkan agar susu mencapai suhu ruang.
Lalu campurkan biang yogurt ke dalam susu.
Aduk rata, taruh dalam wadah tertutup.
Letakan wadah di tempat yang paling hangat di rumah Anda.
Jika cuaca tidak memungkinkan, bungkus wadah dengan handuk atau selimut tebal.
Biarkan selama 4 jam – 8 jam. (Semakin lama semakin asam)
Lalu taruh yogurt dalam kulkas dan yogurt pun siap disantap.

Tips :
Untuk mendapatkan yogurt yang kental, dapat ditambahkan susu bubuk 150 gr (menurut anggota NCC, Stella Utomo).

Sumber : Diskusi Milis NCC.

Description:
Secara Papap orang Awak, jadilah yang namanya gulai-gulai’an jadi kegemaran beliau dan sering lewat di dapur kami. Hari ini mencoba Gulai Cancang-nya Uni Dewi Anwar dan kebetulan pernah dibekali Bumbu Gulai Tjik Oneh oleh Ibu Mertua, jadilah gulai yang satu ini menjadi santapan utama hari ini.

Takaran cabainya bisa dikurangi sesuai selera, Syl hanya pakai sekitar 70 gram cabai merah untuh lalu digiling bersama bumbu halus - sudah pas tingkat kepedasannya bagi lidah kami.

Menurut Uni Dewi, Bumbu Gulai Tjik Oneh (berupa bubuk berwarna coklat) bisa dibikin sendiri yang merupakan campuran : pala, ketumbar, jinten, kapulaga dan kayumanis yg ditumbuk halus, hanya saja Uni kurang jelas untuk komposisi dari masing-masing bahan.

Resep ini patut wajib dicoba, karena rasanya muantep buanged ! dimaem bareng nasi panas ngepul-ngepul dan irisan ketimun, yummy!

Terima kasih Uni untuk resepnya.

Ingredients:
1 kg daging sapi sandung lamur
2 liter air utk merebus
2 kelopak kembang pekak
1 sdt merica butiran
400 ml santan kental
75 ml minyak untuk menumis

Bumbu halus:
12 buah bawang merah
8 siung bawang putih
4 cm jahe
4 cm lengkuas

Bumbu lainnya :
200 gr cabe giling
1 sdm bumbu kambing tjik oneh *)
2 bh asam kandis
3 batang sereh, pipihkan
4 lbr daun salam
4 lbr daun jeruk
1 lbr kecil daun kunyit
Garam secukupnya
Gula pasir sedikit

Directions:
1. Rebus daging dengan air mendidih, sampai daging empuk. Tiriskan airnya, sisihkan
2. Potong2 daging ukuran 2×2 cm
3. Panaskanminyak, tumis semua bumbu sampai harum, tuang air kaldu, aduk2
4. Masukan santan kental, aduk terus agar tidak pecah, sampai mendidih
5. Masukan potongan daging, cicipi garamnya, masak sampai kuah agak mengental



Sumber Resep : Uni Dewi Anwar of NCC (Naturan Cooking Club)

Description:
Untuk yang suka ayam panggang, bisa coba resep yang satu ini. Rasanya gurih yang berasal dari santan dan selai kacang plus pedas hasil rendaman selama semalam dengan cabai yang sudah ditumbuk kasar. Rasanya unik, tapi dijamin enaknya dan bakal ketagihan.

Syl membuat ayam ini dengan merendamnya 24 jam, bisa juga sekitar 3 jam’an merendamnya, tapi lebih enak lagi kalau semalaman. Cocok untuk menu bekal ke kantor, sekolah atau jadi menu gathering, Cemara suka sekali dibekali ini untuk bekal makan siangnya di sekolah.

Kalau ada bumbu yang kurang disukai seperti white wine, bisa dilewatkan.

Ingredients:
1.5 kg ayam, potong sesuai selera
2 sdm olive oil
1 sdt bawang putih, rajang halus
1 sdm pasta tomat
250 ml santan
250 ml air kaldu ayam
60 ml white cooking wine
1 sdt minyak wijen
1 sdt selai kacang
setengah sdt garam
seperempat sdt merica putih

Bumbu Rendaman :
2 sdm cabai merah, tumbuk kasar
3 sdt bawang putih, rajang halus
1 sdm, saus light soy
setengah sdt bukuk paprika

Directions:
Campur semua bumbu rendaman lalu masukkan ayam, aduk rata.
Biarkan ayam tercampur dengan bumbu dalam jangka waktu 3 - 24 jam.
Panaskan olive oil, groreng ayam di api sedang, balik-balik agar ayam berubah warna.
Kecilkan api, masukkan bawang putih, pasta tomat dan aduk kurang lebih 1 menit.
Tambahkan santan, air kaldu ayam, white cooking wine, minyak wijen, selai kacang, garam dan merica. Biarkan mendidih dan sambil sesekali diaduk sampai ayam empuk dan bumbu mengering.
Panggang ayam hingga kecoklatan. Ayam pun siap disajikan.
Cocok disajikan dengan nasi panas ngepul-ngepul atau dengan crusty bread dan salad kalau menurut buku resepnya.


Sumber resep :
Seri Periplus Mini Cookbook
Eurasian Favourites.