Bakso Wortel Jamur

I am not really familiar with mushroom. The veggie seller who comes daily to sell veggies to my surroundings rarely bring mushroom except oyster and sometimes with request, button mushroom. Unfortunately, my son doesn't like those two. So I almost never cook mushroom. Until some days ago, I found that the mini market near my home now selling dried black wood ear, shitake and white coral mushroom. Directly those three moved into my basket. 

I already know what to make with them. First is this bakso wortel jamur (carrot and wood ear mushroom ball in clear soup). Actually I wanted to make bakso rambutan that is meatball made of chicken, shrimp, carrot, mushroom and glass noodle. But I forgot to buy the glass noodle, so it's only bakso wortel (carrot)  jamur (mushroom), then. 

It turns out so good. My children love it, on its own or as a soup with warm rice. No complaint about the mushroom, oh it's really nice.

Telur gabus

Telur gabus or widaran or ndog blanak is Indonesian fried snack made of sagoo flour. Traditionally it tastes sweet from the sugar or palm sugar coating. But nowdays people also like to modify it into the savoury telur gabus by omitting the coating and adding cheese or spices. Just like this one... black pepper telur gabus. Without sugar coating, it even more crunchier. One bite and you'll never stop crunching and munching... ^^

Ingredients:

originally by Wied Harry, mine is in the bracket

350 gr sagoo/tapioca flour (100 gr sagoo flour)

3 eggs (1 egg)

1/4 tsp salt (pinch of salt)

4 tsp black pepper powder (pinch of black pepper powder)

oil for frying

Methods:

Mix all the ingredients. Knead until well blended and comes together. If the dough is still crumbly, add some water, drop by drop, and knead again until they holds together.
Pour enough oil on a wok. Keep the oil cold. Take a bit of the dough, roll it thinly between two palms. Throw it into the wok.

Turn on the stove on medium heat. Let the dough slowly and gradually starts to float. After all of them float, stir gently and carefully. Fry until golden brown.

This post is my entry for masak bareng yuuk # Juni -Juli 2012

gluten free banana chiffon cake

I have to thanks to God that my family do not have any problem with gluten. That's way I can easily bake cakes, cookies, or breads using wheat flour. But recently I become more interested in baking gluten free, since I read that too much gluten actually is not really good for our body.

So, this cake is a gluten-free version of my banana and gloutinous rice chiffon cake. I am quite happy with this cake. It came out beautiful. It had the same texture with the wheat-version of chiffon cake, light, moist and fluffy. Although that the taste is a bit slightly different. It is pretty tasty, only that we are not familiar with it.

Ingredients
The original recipe

60 gr plain flour

50 gr glutinous rice flour

35 gr caster sugar

1/2 tsp spekoek powder 

50 ml oil

30 ml coconut milk

75 gr bananas, mashed

5 egg yolks

5 eggs whites

1/4 tsp salt

1/2 tsp cream of tartar

75 gr sugar

What I did

80 gr rice flour

20 gr sagoo flour
10 gr maizena

35 gr caster sugar

3 tbs corn oil

105 gr overripe banana, mashed (weighed unskinned)
6 egg yolks

6 eggs whites

1/4 tsp salt

50 gr caster sugar
vanilla

I substituted the total amount of plain and gloutinuous rice flour for the mix of rice four, sagoo flour, and maizena.  I omitted the spekoek powder (my children do not like its taste :( ... ) and the cream of tartar. I also substituted the coconut milk for another mashed bananas. Because my eggs were extra small, I then added another 1 egg yolk and 1 egg white, if your eggs are extra large I think you do not need to do so. I also added a bit of vanilla for the flavour. Last, because banana is a good substitute for oil and sugar, then I reduced the amount of oil and sugar.  

Methods

• Preheat the oven
• In a bowl, place mashed banana and oil. Mix well.
• Sift together all flour. Add the caster sugar. Mix well.
• Gradually pour the bananas and oil mixture into the flour mixture. Mix well using a ballon whisk. Add the egg yolks. Mix well.
• Beat egg whites until foamy, gradually add salt and sugar, beat on high speed until just before stiff peak.
• Using a spatula, carefully fold the egg whites into the egg yolk batter until fully incorporated.
• Pour the batter into ungreased 20 cm chiffon pan. Bang the pan lightly a few times against the table top or floor to release the air bubbles.
• Bake for 60 minutes. Do not open the oven during the baking!
• Invert the pan and let it completely cool before removing the cake from the pan.

Note:
This cake is best eaten at the day it is baked. It will be a bit dry on the next day.

This post is my entry to aspiring bakers # 21 gluten free bakes (July 2012)

Update 5/7/2012: If you want to see the round up of this event please go to hankerie

Klepon labu kuning

It is always fun to eat klepon. Just remember to close your mouth tightly, and feel the sweet palm sugar burst inside it....

Ingredients
150 gr pumpkin, steamed and mashed
120 gr glutinous rice flour
30 gr tapioca flour
Salt
Vanilla
palm sugar, finely chopped, for filling
Freshly grated coconut, mix with salt, for coating

Methods

• In a bowl, combine mashed pumpkin, flour, salt and vanilla. Using your hand mix well and bring them all together to form a soft dough that does not stick to your finger. Add some more flour if the dough is too sticky. Take a small portion of dough, shape it into a ball. Flatten it, put enough palm sugar in the centre. Gather the dough around so that the filling is covered. Roll it again in your palm to form a perfect ball shape. Repeat for all the dough.
• Heat enough water in a pan until it start to boil. Drop the klepon in it. Boil until they float to the surface. Let it cook for 1 - 2 more minutes until well done. Remove them with a slotted spoon, drain well, and roll them in coconut.
• Enjoy!

Talam Pandan

Melihat talam pandan di website NCC-Indonesia, membuat saya teringat almarhumah ibu. Dulu beliau penggemar kue ini, pasti hadir di setiap acara yang diselenggarakan ibu saya... Coba bikin ya...


Bahan:

Lapisan pandan:
200 gr   tepung beras
50 gr     tepung sagu
100 gr   gula pasir
400 ml  santan
100 ml  air pandan suji (pake pasta pandan, santan saya tambah jadi 500 ml)
1 sdt     air kapur sirih (tidak pake)
½ sdt    garam

Lapisan putih:
50 gr     tepung beras
25 gr     tepung sagu
400 ml  santan kental
½ sdt    garam

Cara membuatnya:

1. Lapisan Pandan: taruh dalam wadah, tepung beras, tepung sagu, gula pasir, aduk rata, tuangi santan, air daun suji, garam dan air kapur sedikit demi sedikit sambil diremas-remas hingga menjadi adonan halus. Sisihkan.
2. Lapisan putih: campur semua bahan menjadi satu, aduk rata dan licin. sisihkan
3. Siapkan cetakan cucing/mangkuk kecil, polesi minyak sayur, isi dengan adonan setinggi 2/3 mangkuk, kukus 10 menit. Lalau tuangi adonan putih hingga penuh, kukus lagi 10 menit. Angkat.

Ternyata membuat talam tidak semudah yang kubayangkan...Lapisan hijaunya tidak rata, sedikit bergelombang. Mungkin karena api kompor saya ga rata kali ya...Disamping itu, karena saya tidak pake daun suji dan pandan, rasanya jadi biasa saja, kurang istimewa... jauuuh dari talam bikinan ibu sandiyah langganan ibu saya. Parahnya lagi, ternyata saya tidak berhasil mengirisnya dengan rapi, mungkin karena saya mengirisnya ketika kue belum bener2 dingin ya... yah namanya juga pemula ya, mungkin ada trik-trik yang perlu aku pelajari biar lain kali  bisa sukses bikin talam, adakah yang bisa bantu?... anyway, apapun hasilnya, lumayanlah sebagai pengobat rinduku pada ibu...

Wingko

Nemuin resep wingko di pawonike...duh senengnya...ini salah satu camilan kesukaan saya. Langsung saya praktekkan dan ternyata mudaaah banget, hasilnya juga enaaak...Cuma karena loyang saya mungkin terlalu besar jadi hasinya agak tipis, ga papa lah yang penting seperti kata mba ike: cocok...makasi ya mba...


Begini ni cara bikinnya:

• Siapkan pinggan tahan panas ukuran 20*30cm,alasi aluminium foil,olesi margarin (aku pake baking paper).
• Campur jadi satu:

           200 gr tepung ketan
           50 gr tepung kanji,
           175 gr gula pasir (aku hanya pake 150gr)
           1/2 sdt garam
           250gr kelapa parut

• Di wadah yang lain, campur dan aduk-aduk:

          1 telur yang dikocok lepas
          250 ml santan
          50gr butter yang dicairkan

• Tuang adonan cair ke dalam adonan tepung,aduk-aduk sampai rata dan halus.
• Tuang ke pinggan dan ratakan
• Panggang 170C selama 45 menit
• Olesi kuning telur
• Panggang lagi 5 menit. Gunakan api atas untuk mendapatkan efek kecoklatan.
• Potong-potong setelah agak dingin.

Sumber: Pawonike