♥♥ When two Cultures mixed (。◕‿◕。) Everything in my Page are only simple thing, but I did it with great love.

TOM YUM GOONG (Spicy sour Shrimp Soup)

Tom Yum soup or Spicy sour shrimp soup,  is a soups originating from Laos and ThailandThe Royal Lao version includes a pinch of rice in the soup, whereas other typical Laotian and Thai versions do not include rice as an ingredient. Tom yum is widely served in neighboring countries such as MalaysiaSingapore, and Indonesia, and has been popularized around the world.

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grasskaffir lime leaves, galangallimejuice, fish sauce and crushed chili peppers.
Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Laotian and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves).
The less popular, and relatively more modern, variety of tom yum is tom yum nam khon (Thaiต้มยำน้ำข้น), where coconut milk is added to the broth. This adaptation is not to be confused with tom kha - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha (called tom kha gai, "chicken galanga soup"). Its other cousin is less well-known outside Thailand - tom khlong. Sometimes Thai chili jam (nam phrik phaoThaiน้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
Commercial tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients.
Source: Wikipedia

It's sunny but very cold Sunday morning,2nd January 2011, about 5 degrees outside. This New Year celebrations I still passed it in Turkey, very much miss the celebration among families in Indonesia ...hopefully, the celebration next year I could be in Indonesia.
And this one, is only my little cure in this chill early 2011 day...

Ingredients needed:
- 1 kg of shrimp. Clean and separate shrimps' head and tail for making broth.
- 1/2 Kg fresh button mushrooms. Cut into pieces
- 1 + 1/2 lt of water for broth
- 2 stalks lemongrass. Crushed.
- 3 kaffir leaves.
- Galangal. Crushed.
- lemon juice to taste
- 2 tbsp oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- Coriander leaves for sprinkle/ garnish
- Enough cooking oil for sauteing.
Make puree from these Spices:
- 1 red onions (if you have small one, use it 3 or 4 pcs)
- 4 cloves garlic
- 1 teaspoon shrimp paste
- 1 tsp coriander seeds
- 1 large red chilly,seeded. (to give red color of soup)
- some cayenne pepper (if you like more hot spicy, you can add the amount)
- 3 kaffir leaves
- salt and sugar to taste
You can use blender or food processor
Method:
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My Eggless Tiramisu on Today's Top 9 Choice

Happy new year friends and neighbors d(^_^)b Starting my morning by checking my blog and found that my Hearted eggless tiramisu chosen on Today's Top 9... Please have a buzz for me at 
 on Eggless Tiramisu...




Thank you all for comments and support to my blog posts.... it means a lot for me to keep on learning things. @(^_^)@


~Citra~
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HAPPY NEW YEAR ALL.. SELAMAT TAHUN BARU 2011 INDONESIA

 Tonight, 31 December 2010, time 21.00 when I write this. Try to review my blog's journey in the last day of 2010. Until tonight as I record here, I still posted about 128 post that already published. I started this page on July 2010, so it's pretty baby actually. I remember my first post is Turkish Food Dolmalık biber. That was my 1st Turkish meal I can made and my husband liked the way I cooked it  d(^_^)b
I never officially take cooking class or what so ever, and before marry my husband, frankly speaking, as a single living alone,  I hardly ever cook for my self - I was busy at office and usually end up my self in my favorite restaurant for dinner (^_^). Anyway, after quite success cooking Turkish food without any complaint, I started self learning to cook anything. I love being in my kitchen and make things like when I was kid before.
And my 1st "restaurant look alike" meal is Chicken Steak with mushrooms sauce. I made that chicken steak because I was terribly miss that favorite dish when I was In Jakarta.




Baking cheese cake? Never. and this Japanesse style cheese cake was my 1st. After googling and learning how people make this cheese cake, carefully I learn the most basic thing to make it.. and voallaa... it was my 1st cheese cake I made @(^_^)@
Well, of course not all these posts were my 1st.. I just want to share my feeling and thought about  those post. Like for example: the most comment get, goes to : Steamed Zebra cake from left over egg white. Maybe because I think this recipe is unique and interesting cause made from (left over) egg white only. Also some of my friend also tried this recipe which made me happy. You can visit Taking on magazines one recipe at a time blog to see it, and Dailyfoodporn . Thank you for tried my recipe, and glad if you like it ^_^

I also join in one of foodbuzz site which all foodies gathering and sharing their passion about food and making it. I got some post that being choice in their TODAY'S TOP 9. My 1st foodbuzz chosen for Today's Top 9 was "Turkish Pizza" Yumurtali Sucuk Pide. And  after that I feel have more spirit to learn much more about cooking and baking. 




And here my other post chosen for Today's Top 9: November 7th 2010 Tiramisu







And December 9th Choux Pastry with Cinnamon custard


I remember I started make simple choux pastry when I was at 6th grade (maybe 10 or 11 years old that time) because there was some kind of test and cooking was one of those tests d(^_^)b
During learning to cook and to bake, of course there were many of failures I made but I will never stop to learn anything. I always admire people who create such a beautiful art of food and make other people happy to taste and enjoy those food.... For me now, cooking it's not only to make food to eat, but also art which requires happy feeling and heart to create great flavor and attractive appearance of food. 

Top ten favorite 2010 post according google search :














But above of all.. this Onde-Onde is my favorite of all .... @(^_^)@.. this snack is my favorite snack since I was a kid


FINALLY.. HAPPY NEW YEAR ALL !  MORE PROSPERITY AND HAPPINESS  IN YEAR TO COME.
d(^_^)b

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Steamed Chocolate Cake from Egg White

Another steamed Cake? well... I think I'm falling in love with steamed cake. I feel the moist and texture is great and becoming my favorite now. Especially when it made from only egg white, steam helps a lot to make it soft and more moist.
Here another recipe from (left over) egg white I have, almost similar with my previous Zebra cake, but this one I bet will be your other favorite too @(^_^)@



Ingredients:
- 250 ml egg whites (from about 6 medium eggs)
- 2 tsp lemon juice
- pinch of salt
- 1/2 cup caster sugar
- 1/2 cups all purpose flour
- 1 tbsp milk powder
- 2 teaspoons baking powder
- 3 tbsp cocoa powder
- 1/2 cup olive oil
- 1/2 cup dark cooking chocolate or you can use chocolate chips 


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Resep Ikan Acar Kuning / Indonesian Yellow Pickled Fish recipe

Selam everybody...Merhaba from Turkey...

It's Fish cooked in yellow spicy pickled and It's one of Indonesian traditional food. We usually use fresh water Milkfish (ikan bandeng) to make this meal, since there is not one here I use sea bass fish that I think more or less has similar taste and texture with Milkfish. Cooked in yellow pickle. This dish is one of my favorite during chill days because it taste slightly sour, and fresh, and if you want it a little bit hot spicy, you can add more chillies.

I remember my mom usually made this with "belimbing wuluh" to give natural sour and fresh taste. You cut this "belimbing wuluh" or Averrhoa bilimbi (that it's beautiful name) into small round pieces and cook with all vegetables and fish....hmmm... my mouth watering just remember how sour this "belimbing wuluh".

Serve while it's hot with warm steam white rice, that's we normally eat it.

Here I also share my mom's recipe with step by step picture to give you  illustration how to cook it and you will experience another Indonesian food @(^_^)@


Ingredients needed: 
Serve for 4
- About 700 gr any fish you prefer (or about 2 large size) - better use milkfish. Here I use sea bass. Clean and wash them, cut in half.
- 1-2 large red bell pepper (cabe merah besar)
- 2 medium size cucumber, seeded and roughly julienne cut
- 3 medium size carrots, peel and roughly julienne cut
- some birdeye chilly (to taste) (cabe rawit)
- 3 ~ 4 Indonesian bay leaves (daun salam)
- If you can access to "Belimbing wuluh " or very sour starfruit, you will need about 6 or 7 depending how sour you wanna go. usually I use it in Indonesia. But here I use 2 ~ 3 tbsp lemon juice as substitute.
- 5~8 shallots (bawang merah), halved
- Enough Salt and sugar to taste.

- Enough cooking oil.


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Kue Keju Kukus ( Indonesian Steamed Cheese Cake)

Yes, it's Steamed Cheese cake. Of course it's different from other cheese cake that you ever seen-e.g New york cheese cake or German cheese cake. 
But this "Kue Keju" - that we usually call it- already become my favorite (and everybody Else's fave) since I was a kid. Mostly we use cheddar cheese for this cake and for some other cakes/ desserts. I think it's the easiest cheese to find in Indonesia. We eat and make anything with this kind of cheese. Of course there are also other kind of cheese, but this one- I think- is most common one since I was a kid until now.

When my huby saw me made this cake, he asked: Is it for dessert or main course? @(^_^)@  Because he usually eat this cheddar cheese with bread as main meal. Well.. after he eat and taste it... he said it's differently delicious.. hahahaha...


Ingredients:
- 2 whole eggs 
- 2 egg yolks
- 1/2 cup caster sugar
- 1/2 tsp salt
- 2/3 cup flour
- 1/4 cup powdered milk
- 1 tbsp corn starch
- 1/2 teaspoon baking powder.
- 1/2 cup grated unsalted cheddar cheese
- 100 gr unsalted butter. Melted.
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Super easy Apple pie using Puff Pastry


Puff Pastry... So love it , crispy and unique dough with dozens of layers make it so beautiful......
As 'choux' pastry, this puff pastry also allows us to have more fun by vary them with as many kind of fruits, vegetables, jams, sausages, meat, cheese, and other more your favorite topping and filling. 

From my Puff Pastry basic dough II last time, I made this apple pastry. I tell you, after you have basic dough of puff pastry in your refrig, you will have fun with it @(^_^)@ ... or I'm the only one who like to play with my dough..hehehhe..
For any pastry, I prefer making dough homemade rather than buy ready one. I don't know, for me homemade always better.

Maybe this apple pastry isn't the best good looking apple pastry you ever seen. But the taste is superb for me and my husband d(^_^)b. 
We bough many-like tons-of green apple from farmer market last week cause they were very cheap. So I made some of them for these apple pastry.. Just really comfort us during chill days lately with our hot evening Turkish tea.
Ingredients:
- 1/2 basic puff pastry dough II. Recipes can be found here. Thaw. Or you can use store bought
- 1 kg green apple. Peel and slice thinly crescent.
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 1 egg yolk +3 tablespoons of milk, beaten and mix well for spread.


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