Pancake

Pancake, enak pakai selai coklat, atau dengan keju leleh dan kental manis

Ide untuk breakfast atau tea time anak-anak.  Aku suka banget sama resep ini, karena mudah, murah dan rasa pancake-nya pun ringan kinyis-kinyis. Untuk membuatnya, dibutuhkan 1 sendok sayur untuk takaran dan wajan (pan) yang datar dan tebal untuk menggorengnya, aku pakai pan dengan diameter sekitar 25 cm.

Bahan:

• 1 cup tepung terigu
• 2 sdm mentega lelehkan
• 2 sdm gula
• 3/4 cup susu suhu ruangan
• 2 sdm cuka
• 1 telur besar
• 1 sdt garam
• 1 sdt baking soda
• 1 sdt baking powder
• Mentega secukupnya untuk menggoreng

Cara:

1. Campurkan cuka dengan susu. Biarkan 15 menit agar menggumpal. 
2. Dalam mangkuk besar, campur tepung terigu, baking powder dan soda, saring agar tidak menggumpal.
3. Masukkan garam, telur dan mentega leleh, aduk rata dengan kocokan telur.
4. Masukkan campuran susu yang menggumpal.
5. Istirahatkan selama sejam.
6. Panaskan 1/2 sdt mentega di wajan hingga meleleh dan wajan sudah menyerap seluruh panas kompor.
7. Ratakan di setiap permukaan wajan dengan bantuan tissu kertas, hingga tidak ada mentega menggenang. Masak dengan api kecil - sedang. 
8. Dengan sendok sayur, masukan satu bagian ke atas wajan. Ratakan. Masak hingga bagian bawah matang (dengan codet, cek bila semua adonan tidak lagi nempel di bagian dasarnya). Balikan adonan, masak sisi berikutnya bila anda menyukai 2 sisi pancake keemasan.
9. Lakukan terhadap sisa adonan sampai habis.
10. Hidangkan dengan coklat, atau keju, maple syrup, buah-buahan, krim etc. Bila tidak dimakan dengan segera, simpan di suhu ruangan terbungkus dengan plastik film. Tahan 2 hari.

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Recipes Testing (again) - Bagelen and Opera Cake

Yesterday, i baked opera cake, recipe from this awesome blog. The result was not that bad, but for the assembling and the ganache part, i created it using my personal touch (that's why it looked messy, and lol ...failed). It was my first time making opera cake, and i am loving it. I served the cake as the dessert for my friend Shello who went to my house for lunch, and as a consolation for being alone: Gorilla is away for a business trip to Israel. How sad being in the small apt. alone (euh if it was bigger, i would be sadder?) Luckily there is our daughter Tiarra who keeps me busy and entertained (yeah gorrila's presence was just like a circus too.. so entertaining!).

By the way, maybe in the future i would try this recipe.. sounds easier and more affordable...

And i also trie to make Bagelen...my fav. "cookies" when i was a kid. It involves a childhood memory with my grandma who lived in Kebayoran area in Jakarta. I remember her house there, i also remember that she used to have bagelen in her cupboard very very often... Suddenly i miss her but we were never close. She had many grandchildren from her 6 sons, and i am one of the youngests among the grandchildren, so she was already old when i was around. Recipe from the same site. I used several pain de mie (which is the same as Indonesian roti tawar) to make them.

Update 18-02-2011:
Last week, i made the same opera recipe. This is the result..well..better i guess, because i finally succeed making the buttercream...

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Testing Recipes

I am sooo happy... i tested several recipes (Caramel Sauce, Ice cream and Macarons), and they work very well. It is the first time ever i made caramel sauce, i heard that it is difficult, but hey, it works even from the first time, unlike my macarons trial and error. Mr. Gorilla got jealous as my caramel does not have the burnt taste, and stay soft even kept in the freezer.

My problem with Macarons was, it is extremely difficult to obtain the smooth shells. Now i know the reason behind this failure: i did not use the correct recipe, nor do i know that the almond powder need to be smoothen by processing it again through the food processor. And since mr. Gorillo bought me one for my birthday, i have no other excuse not to try the macarons recipe anymore, beside i got so jealous for all the Indonesian mothers out there who haven't even eaten the macarons and tried out making ones and got successful during the first trial. Shame on me that i can only know buying it at La Durée, or any close-by boulangeries (bread and pattiserie shops can be found easily in every corner of the street in France). Normally their macarons are not as good as La Durée's; too sweet. Macarons has really got into my nerves. So i got so motivated to try again and again. Now i have another problem though: It's difficult to peel the shell from the bread sheet. I guess my oven does not work the same as the oven of the writer of the recipe's, i will need to bake a little bit longer next time.

Here are several pictures:

glace à la framboise et au caramel mou

Les macarons

sauce caramel recipe click here
basic vanilla ice cream recipe click here
Macarons recipe click here

Last but not least, i found this picture... i don't even remember that i have ever made this dish, neither remember the name of it, altough i am quite sure that it is Indonesian, and i grilled it wrapped in a banana leaf. Is it Pepes Ikan (fish in banana leaf packet)? I wonder. If so, what style, Balinese? Javanese? Which recipe did i use? Well, this is what happen if i keep on cooking - trying new recipes and taking pictures but forgetting to do updates to my blog...

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Cheese Cupcakes

It is inspired by detik.com site. It is so easy and tastes very good. But i am sure you all know the recipe...:))) (to lazy to translate it into English, but i know there are so many muffins and cupcakes recipes out there in the world which are delicious!)

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Poffertjes

yippy... finally i am able to make this dutch sweet snack..It was my favourite one, when i was still living in Bandung, but the price was quite expensive for a student's pocket (sold in Tizi's bakery Bandung - Indonesia. I am not sure if the bakery is still there or not, considering how much Bandung has changed for the past 15 years!). When i found out what the ingredients are, i was quite surprise and still wondering why the price was high. Huh, reaally, Indonesia is getting more and more unaffordable for me, i feel like i don't want to live there again... ha.. i have never thought that i'd say that. Anyway, i think poffertjes taste almost the same as blini, Indonesian martabak manis, Indonesian Kue Cubit (yum!! the best petit cake from childhood), or Belgian waffle. I found a picture on flickr, showing that they also eat it in the same maner as Belgian Waffle... hmm.. i am actually not a big fan of BW, too sweet that it hurts my teeth (and heart!).

Anyway, i made the poffertjes using takoyaki pan, which result turned out satisfying for me (although the form is probably too round). The recipe is taken from this beautiful site. But i think i will try another recipe next time.

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Lemon Frosted Lemon Cake from Joy of Baking

Okay, here i go again, back to my old hobby. It does not mean that i am fed up with the new one, is just that lately, i am getting my cooking spirit back. Yes, i am 5 months pregnant, and i lost my appetite for the first tri-semester, and now i am getting it back, slowly though (i still hate the smell of onion, shallots what so ever).

I have been doing a lot of cookings, but i did not take pictures of it. Too lazy, or it was just a repetition of recipes that i have made long time ago, such as somay, mpek-mpek, ayam goreng kalasan, opor ayam. Today, i tried to cook lemon Frosted Lemon Cake from Joy of Baking, and it is successful! How proud i am since i think i have tried at least 3 recipes before and it does not work very well. But this one is so light and yummy (just that i was mistaken with the frosted thing, hehe, that is why it does not want to spread, hihi). I let you all go clicking their (or her?) site.

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Rujak Bali

Rujak is generally an Indonesian word for fruits salad, with spicy palm sugar sauce. In most parts of Indonesia, we use crushed peanuts as part of the sauce's ingredients. But in this recipe, there is no peanut at all and it has shrimp paste (terasi) inside , and I was really wondering if it is very typical of Bali's rujak that the sauce is without sauce. It is too late to call home now, to ask my mom (she is balinese) about it, well anyway, I still enjoy the taste, although I prefer the sauce with peanuts, of course!

I added dry shrimp and dried chili inside, and for fruits, i used pamelo (jeruk bali), pineapple, but i was so wrong to use green papaya because you really have to use ripe papaya for this kind of sauce (however green papaya for the peanut rujak, tastes very good).

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Bolu Kukus

It is so difficult to make my husband to love Asian desserts. I notice that the French are chauvinist when it comes to their dessert and wine, they think that theirs are the best. Mr. Gorilla does not like something with jelly such as pudding, or agar-agar thing, and then he is not a big fan (or i can say dislike?) the relish of glutinous rice flour in the dessert, so only pisang goreng, kolak pisang, kue lapis legit (i have never tried making this, i heard it is sooooo difficult!) which stay as my chance to make him to like Indonesian dessert. But there is another dessert that he likes when i made it a year ago, Bolu Kukus muffin, one of the famous snack cake in Indonesia, which resembles a lot to muffin or cup cake. You can always easily find this cake everywhere in Indonesia.

Well this post is an old post, that i have on my old blog (in Indonesian) more than a year ago. Someone told me that she did not succeed making it, so i visited my old blog. It was my first time and I hope it is not my last time making it. Apparently it is quite difficult to make it, as many people does not have the blooming cake result in the end, but there is only one secret: do not open the lid of your steamer during the steam process. I used Melani's, (my friend) recipe to make it. I repost here and translate it into English. You will need the special molds to make it, (which picture she posted on her site) i bought 'em on the net, but i forgot which site. It was a Dutch site, quite expensive, but i was so eager to make it thus it was worth it!

Ingredients:

• 5 egg yolks
• 1 white egg
• 250 gr sugar
• 250 gr flour
• 125 ml sprite
• chocolate powder or other colourant
• bread paper, cut in squares (size enough to be put inside the mould)
  

Directions:

1. mix the eggs together with sugar until thick and well developed
2. Add the flour and the soda, part by part (not all once), and stir well.
3. Take half (or less) of the dough, and add the chocolate powder.
4. Pose the bread paper inside the moulds
5. Fill them with the white dough, and end it with the chocolate dough on top
6. Heat your steamer until the water boiled.
7. Cover it with a napkin, let it steam during 20 minutes (at this point i dont really remember if i really follow the recipe like it is written, because you know that i don't like doing it.... i don't remember if i just cover it with napkins, or i used the lid of the steamer to cover it and had it wraped with a napkin to avoid the steam fall down to the dough - however vaguelly i remember that i really followed the recipe).
   

Update March 2010:
I made this cake again, just before i went to Belgium to visit an Indonesian friend who lives there. I made her this, and i made it just having the casserole closed with napkins, with no lid above it. And it works.

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Kolak Pisang

it's a habit that the Indonesians eat Kolak Pisang (Banana) to break their fasting during Ramadan month, therefore, Ramadan equals kolak pisang, as it equals to many other things actually. There are so many things that we do or dishes that we eat only during Ramadan, so that we actually try to avoid to eating 'em otherwise, just to have a deeper meaning and the real Ramadan ambiance. I made kolak for the first day of Ramadan. It makes me think of home; the smel of boiled coconut milk mixed with pandanus, just several minutes before the iftar time arrives.

There are several recipes of Kolak Pisang existing in the world, and i am sure this is one of the best, the most well spread south east Asian dessert. I was just lucky enough to find a can of jack fruits and palm seed fruits in my cupboard on the first day of Ramadhan. Hmmm..i must have bought it looong time ago, a yea a go maybe? Bahaha....i never learn, i always forget what i bought until i discover it months later. (and got poisoned just after eating it).

By the way, I actually hate French (surely imported from elsewhere) big banana (plantin – large ones) as they are too hard, and not sweet enough; i always have to cook them a little bit longer, hoping that they will melt in the end. Nice try Jackie, it happens very rarely, instead, i have my coconut milk broken, because it is too 'well done'.


Ingredients:

• 2 big/large bananas (plantin) chose the ones which ripe, slice.
• 1 can of jack fruit slices and palm-seed fruits (wash and discard the heavy syrup)
• 1 pandanus leaf, make a knot
• 50 gr of sugar palm (less or more according to your liking)
• 400 ml of coconut milk
• ½ tsp of salt.

Methods:

1. In a saucepan, bring the coconut milk to boil together with the pandanus leaf, sugar and salt. continue stirring slowly to avoid the milk cracked (use medium heat). Cook until the sugar is completely dissolved.
2. Add the banana slices, continue cooking until the bananas absorb the milk (turning mushy).
3. Add the jack and palm seed fruits, continue cooking until a little while.
4. Serve warm or cold (according to your liking).

Kolak Pisang Recipe in French, click here

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Yoghurt Lemon Ice Cream

A successful story! Inspired by the recipe of Susana Tee (Glaces & Sorbet, Parragon 2005).

Ingredients:

• a juice of 1 lemon
• 2 cups of plain yoghurt
• 100 ml of thick cream
• 30 gr (or according to your liking) of sugar

Methods:

1. Mix all of the ingredients, put it in a container before puting it in the freezer.
2. Take it out after one or two hours, and blend it again.
3. Put it in the freezer again (for 3 hours).

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Red Fruits Home Made Ice Cream

It is getting hot here, and the best way to pay every sweat that we made is to treat oneself with ice cream or sorbet! I am not trying to complain here, i know a person who always complain about the weather, too hot, too cold, and even though i feel the same thing, i try not to be that person, just be thankful for the weather, especially if it is something normal, i mean it is summer, it is normal that we feel like we are in a giant oven box.

Well, industrial ice cream (especially Ben and Jerry, also Hagen Dasz ) are great, but, nothing can beat home made ice cream is you know how to do it well!

2 years ago, i tried making one, but i just hate the egg yolk color domination which does not put the synchronization between the color, and the taste that our brain perceive, beside, since i did not have sorbetière (ice cream maker), the result was full of small crystal, which made the ice cream tasteless. But this time it works quite well...maybe it is just a matter of patience and the fridge as well. I mean we changed our fridge since the last time, so this ice cream has quite a nice taste with less crystal than the last time. And the color of red fruits that i used, covers the color of the egg yolk.

For the original recipe, i used Glacé marbrée au Cassis by Susana Tee (Paragon 2004), i modified it as usual (she uses cassis - black currant and whipping cream).

Ingredients

• 50 cl of milk
• 2 tps vanilla syrup (liquid)
• 205 gr white sugar
• 4 egg yolk
• 350 gr red fruits (i used the frozen one from Picard)
• 6 tbs water
• 50 cl thick cream

Methods:

1. Into a thick pan, heat the milk and vanilla, until it is close to boiling. Take it out from the fire, and set aside for 30 minutes.
2. In a recipient, using your mixer, mix half of the sugar together with egg yolk, until you obtain a mousy ribbon. Add the previous milk vanilla to it, and mix with wooden spoon. Pour it into a pan, through a sieve. Cook it in a small fire for 10 – 15 minutes, constantly stir using the wooden spoon, until the liquid covers the spoon when you take it out. Don't let it boiled!
3. Take off from fire, set it aside for 1 hour, stir it every now and then.
4. Make the puree of the red fruits. Blend smoothly the fruits, water and the rest of sugar, add it to the egg yolk cream..
5. Blend your cream very well put it in the fridge.
6. Put the egg yolk cream in the freezer for 1- 2 hours. Blend it using your blender, and add the thick cream, and put it back to the freezer. Wait for another 1,5 hour, and blend the cream again. Freeze it again until it is completely hard.

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Mousse Cake

It has been a while since my last post... I had some guests from London, coming over for weekend, so, we were quite busy. Busy means cleaning the small shoe box (our apt), busy arguing with Mr. Gorilla about what needs to be taken out from his cage, although when the guests were here, we always had our apt cleaned by them, which makes me start missing them a lot now, hehe. But we passed a very good moment together, we went to Giverny, the inspirational garden of Monet, and then we went to Fontainebleau, the mystical forest not far from Paris. I have never seen a forest like that in my entire life, but then again, which forest have i ever been to? Not a lot! Broceliande forest in Bretagne – West France (where they made the legend of King Arthur's sword, Vivianne and Merlin) was superb, and full of mystery too. There are also many graves of the druids, the old habitants of France (okay, i am not sure, if they are the gauls or not, i am too lazy to do research again, sorry).

So, now that i am lonely again, i am cheering myself by cooking and cooking. This post is about what i made the day before yesterday. Lately, i have been obsessed with the mousse cake, i wonder how to make the smooth looking thing that shares the resemblance to ice cream.

I got the idea of the recipe from Tartlette's (Hélène) site. But since i don't eat gelatin, i had to opt in for agar-agar powder. Luckily it is not difficult to find agar-agar powder in Paris, just that i have trouble converting the gelatin quantity to agar-agar powder. So i am really not sure about it....

The first trial following the whole recipe but using agar-agar instead of gelatine was a mess, because the mousse was too liquid, it wont hold the form. Then i remember in my old foodblog, i made a stupid looking cake with mousse. Anyway, at the second trial, i used the mousse recipe that i made on that silly posting (inspired by joy of baking), but changing it with citrus fruits, but i kept Tartlette's olive oil sponge cake, because i really love the taste of it; sweet and acid. My entremet is not round (10 x 10cm), it is rectangular, but i am quite happy with the second trial's result, although i must admit that it is not yet perfeck, as it is still a little bit too liquid. Maybe i should add 2 more grams for the agar-agar.

Anyway, here is how i do my cake.

For the sponge cake, follow the recipe of tartlette's site.

The Mousse:
Ingredients:

• 230 gr smooth-blended (puree) citrus fruits (or berries)
• 120 ml whipping cream (I used crème fleurette)
• 9 gr powder agar-agar

Directions:

1. Devide the puree in two bowls heat resistant.
2. In one of the bowls, add the agar-agar powder, mix well, let it for 5 minutes, and then heat it in the microwave (high heat) for 2 minutes. Mix with the rest of the puree, set aside.
3. Mix the whipping cream until firm, add the puree, cool inside the fridge for 20 minutes, until the puree is firm. Mix again.

Assembling:
Follow tartlette's recipe for assembling; cut your cake according to the size of your entremet, add the mousse (I used 2 tbs for each entremets). Cool it overnight in the fridge.

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Tiramisu au Matcha

Tiramisu is the best dessert in the world, despite all of the French's effort to be the country of desserts. A lifetime standing ovation for the Italians for making the most beautiful dessert in the whole wide world. And this is what happen when japanese and italian colide: Green Tea Tiramisu.

I used rose biscuit of Reims (a town in France), because i am not a big fan of boudoir or the french lady fingers sold in any supermarkets in general; they have white sugar spread on top, makes it doubled sweet! Using rose biscuit of Reims, it gives a value added colour to the tiramisu, and the combination of that with the good sake that Mr. Gorilla brought from his business trip to Japan, gives a new dimension of taste. A taste that i cannot describe, so you need to make it yourself.. so this dessert is a combination of french, italian, japanese? yummmm.... in my opinion, are ones of the best countries in the world (for their best culture and food, after my own country of course, hehe).

Recipe is taken from this site.

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Smoothies

It is all up to the hand of the chef to make it as thick as he/she wants or as sweet as kids in general like. But making smoothies is a child's play, all you need to do is to use your imagination, which fruits combination that you want to put inside your blender.

Strawberry smoothies

Blend the following:

• 13 (not more not less) hulled strawberry ;)
  
• 2 cup of white cheese (fromage frais/blanc)
• sugar
• 200 ml fresh milk

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Cendol Bandung

One of my favourite desserts from sweet childhood in Jakarta. The watery dessert consists of the cendol itself, (the green wormy stuffs), coconut milk and Kinca (palm sugar). But I honestly forget how and where I tasted this for the first time. I read from wikipedia that it is originally from Java. I was quite surprised because I was quite sure that it is from China. But anyway, who can trust wikipedia when a lot of citations are needed for each phrase? :)

There are several kinds of Cendol, but the one that I like is the one which is sold by street hawker in Jakarta, not the one from Bandung. I am not quite sure the difference between the two (as you can see my knowledge about the history or the food of my own country is very shallow), I think it is the flour used (either mung bean or rice flour), and in Bandung they use tiny bits of jack fruit.

Too bad that I am not good in reading recipes. I cannot dilute the flour, as in the beginning it tasted very floury (starchy) like the flour does not want to dissolve. The original recipe is posted on this site (in indonesian), it is not bad at all. Did I use the wrong flour or what? Maybe what she meant was sticky rice flour? Because it does not work in the beginning i had to use my hand mixer to mix the dough evently. Then I tried to contact her by clicking the “contact” link, but it leads me to nowhere. I did not use the jack fruit thing, as I don't have it. I added a pandanus leaf, as I explained before, I like the effect of this magic leaf. This one is cendol bandung, altough i dont like it, but any cendol type is o.k for an indonesian woman who is madly in love with asian food like me.

Very tasty if consumed under a very hot sunny day.

Cendol

• 125 gr rice flour
• 1 tbs tapioca flour
• 250 ml water
• 1/2 tsp salt
• a drop of green food colorant
  

Coconut Milk

• 400 ml coconut milk
• 2 tbs sugar

Kinca (palm sugar)

• 50 gr red brown (palm) sugar
• 100 ml water
• 1 tps maizena, dissolve with a little big of the water.

Utensil:
A Cendol most (you can use your big colander made from metal, which have big holes inside, like this):


How to Make the:
Cendol

1. Mix the flour, and disolve with part of the water.
2. Boil the rest of the water, add the dough, stir well using medium fire, drop the food colorant.
3. In a big salad bowl, put water and ice glass inside.
4. Position the colander above the bowl, and drop all of the cendol dough inside, and press using a big spoon to make all the dough pass, and fall inside the bowl. Drain the water, set aside.

Coconut Milk

1. boil all of the ingredients, cool it in the fridge.
2. Mix the cendol and the coconut milk.

Kinca
Boil water and brown sugar. Add the maizena to the consistency, stir very fast, switch of the fire. Chill.

Serve all the three main ingredients: Cendol, Kinca and coconut milk in a glass.

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Coconut Milk as Dessert

Having been in love with South East Asian food, i notice that most of the desserts coming from this region of the globe use coconut milk as one of the ingredients. There is a kind of dessert that exist in many countries of South East Asia, such as Kolak Pisang, a "soup" of sweet coconut milk and banana (plantin) slices. In Indonesia, the coconut milk is boiled with palm sugar and pandanus leaf.

As i mentioned before, in my web page (the old and the new one) i am in love with Laotian food. There is a laotian restaurant in Paris, which i visit frequently, that serves 'three treasuries' dessert, consist of 3 main ingredients; chopped jack fruit, cendol [i dont know the name in English, but it is made of rice flour forming many small worms (!) and the colour is green] and another ingredient which name i forgot, really..(ah it is actually too late to write a blog, i am too tired...hehe..Sorry for my standard English). Anyway, it is not that important, because what interests me is that the coconut milk tastes very different than our coconut milk dessert used in Kolak Pisang.

For 2 years, i could not figure out what the components that makes it different than our coconut milk in our Kolak Pisang. But yeah, i do admit that i was very shallow... they are just using the normal white sugar and a little bit of salt, which makes the milk tastes more savory. Damn... where have i been, why did not i think of that before?! Anyway, i have a good reserve of pandanus leaves in the fridge, and i know that adding it to my coconut milk dessert would enhance the taste, and is making it more... euh...dainty? And after having them all frothed (coconut milk, white sugar, salt, bruised pandanus leaf), i added slices of banana, and japanese pearls (take out the pandanus leaf first please). You can add crushed ice glaces when serving it. And voilà a very simple (quick and easy) dessert is ready on the table within 10 minutes...

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Sponge Cake

I made this bûche type cake just after i thought that i was gooing to loose my dear precious oven because i had been producing nonedible cakes lately.... But i had been deadly wrong. It works very well, and i feel relieve now...so the previous hard raté cakes was just my fault for not following well the recipes...(one of the disadvantages for being too rock and roll). Bye bye expensive oven service, i hope i won't be seeing your web page nor to dial your phone numbers any time soon!

I am sure that most of ppl have already known where to turn to for the best sponge recipe, either in English, French, or Indonesian (edition spanish is comming soon...hehe), so i don't need to repost it again. (click here for recipes that i have been always practising, if you speak Indonesian).

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Indonesian Pickled Fruits (Asinan Buah-buahan)

Lately, I have been obsessed with Indonesian Pickled Fruits, with the spicy juice (asinan buah). I have been torturing my tongue with the burning taste, and I often still desire for more, searching for the best recipe and method (yeah like I ever really follow them anyway!).
Most of the recipes exist on the net, are using shrimp paste or dried small shrimp as one of their ingredients, while others are using garlic. There is one recipe that is quite unique, because it uses a fresh orange juice which makes me curious. And then I saw this picture in my friend's blog, and found my self drooling heavily, hehe...so I thought that I had got to try her recipe. But then I remember that more than 2 weeks ago, Mr. Gorilla bought a lot of fresh oranges to be pressed..and they seemed already half decay in the fridge, had to finish it right away before we lose more dying oranges. Thus, I chose the first recipe for the useful ingredients.

There are many type of young (raw-acid) fruits that we can use to make pickled fruits but I usually use young Mango altough the best one is young papaya and red cassavas, as they are always firm. But today I have leftover apples, and the orange juice used as the basic ingredients should preserve the colour of the slashed apple, thus it should stay white not broken white, hehe.

Ingredients for the hot spicy sauce:

• 350 ml fresh orange juice
• white sugar (i used more than 2 tbs)
  
• 700 ml water
• 6 bird eye chillies
• 1 tbs chopped red chillies
• a pinch of salt
  

Method:

1. Boil sugar and salt in water until it is dissolved, let it cool.
2. Pour it in your blender together with your chillies. Blend till smooth.
3. Using a sieve, filter the juice, put the cut fruits inside a Tupperware box and add the juice and sweet salty water.
4. Cool it inside the fridge.

By the way, i used bunch of DVD as my pictures' background. Has anyone seen "Mereka Bilang Saya Monyet"? (They say i am monkey?!) It is an indonesian movie, one of the best movies i'd say. All the symbolic scenes, the pretty faces of the actresses, the well built story...have to see it!

I think 2007 was the best year for our movie, there were this one, "Kala", "Claudia/Jasmine", "Radit&Jani". Well my mark is: several gorgeous faces can act! No kidding!! And that special musician called Titi Sjuman who plays in Mereka Bilang Saya Monyet, oh i adore her for her musical skill as well as her acting. Glory!!

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Matcha Ice Cream

A green tea ice cream is one of the recipes that i have been longing to try (since Mr. Gorilla went to Tokyo in the end of 2007 and bought his original matcha)..and i finally did it (what?!! It took me more than a year to collect all of my -falling-appart-guts?!!!).

Well..i have to say that Matcha is quite expensive here in France, and all year long 2008, i was a bit demoralized to step into our kitchen (liar liar!). Anyway, this recipe is worth to try..just that next time, i will have to buy a darker matcha, so that it looks more tempting!

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Martabak Manis (Version 3.0 et Réussi!!)

Yeah..i made sweet martabak again, what else? This is the third weekend that i make that ever challenging Indonesian thick crêpes, a cake that has never made me do so much effort..too much anyway!! But now, making sweet martabak is just a child's play! (arogant mode's on).

This recipe was inspired by this site, and of course i only made less than half of the measurements, and i changed the water element with milk.. My own measurements can make 2 martabaks if using the 22cm diameter-martabak-pan.

Utensils:

• Martabak Pan diameter 22 cm
• Ladle
• big bowl
• pan lid
  

Sweet Martabak Skin
Ingredients:

• 230 gr flour
• 1 egg
• 18 gr of sugar
• 350 ml milk
• 1 tea spoon of baking soda (lévure chimique)

Filling:
either or altogether of the followings

• butter
• condensed milk
• grated chocolate or cheese

Methods:

1. In a big bowl, mix all the ingredients except the baking soda. Set aside for 1 hour.
2. Heat a little bit of oil on the martabak pan using the smallest diameter of your stove (small fire), wipe the exceed of the oil with paper towel.
3. Wait till the pan is very hot, add the baking soda to the dough, mix well, then pour a lot of the martabak dough directly from the bowl, and quickly spread it using the ladle, perform a centrifugal movement from the central part to the side of the pan.
4. Wait till several holes are formed and set the lid on the pan.
5. Let it cooked for 5 minutes.
6. Take it out from the pan, and spread the filling as you like.

PS: Sorry for my poor english, still relearning..hehe. My english is spoiled by the french..yea..Frenchs love to destroy everything i guess! ;))

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