Matcha (Green tea) angel food cake recipe / Resep Matcha Angel food (cake dari putih telur)

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Selam everybody..... Merhaba from Turkey.

Do you like baking? Or do you always have some leftover egg white on the fridge? That's me. And more especially days start cold like nowadays, when I cook creamy soup to warm up our family dinner table, I use mostly yolks on my soup. Check my "soup" category to see our soup menus.

And since I always have one or two jars of leftover egg white on my fridge,I have many recipe using leftover egg whites. Start from macarons and some cakes. Check my zebra steamed cake or other cake recipes using only egg white here. And this angel food cake was on my baking list for some time. 

I love baking with matcha/ green tea. Beside the taste which I like, I'm also enjoying during baking time, my house will  full of fragrant aroma from the green tea. Not yet mention about it benefit. 

So today I bake Matcha angel food cake for our tea/ coffee time at home. Well... actually I wanna make classic white angel cake, but these days I'm enjoying matcha in any ways, baking or just simple make it latte.

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Lahmacun tarifi / Turkish pizza lahmajoun recipe

Selam everybody... Merhaba from Turkey.

LAHMACUN is an item of prepared food originating in the early Turkish cuisine of the Levant, consisting of a round, thin soft piece of dough topped with spicy minced meat (commonly beef and lamb). 

Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley, cabbage salad or cilantro; a typical variants may be found as wraps for kebab meat or sauces.

It believed originate from South East of Turkey. The main ingredients are ground meat (beef/ lamb/ mutton), tomatoes, paprika, onion, salça and oil. Salça is thick tomato pasta (mostly homemade product) and prepared just before winter come when the tomato season in peak here in Turkey.

There are two kind of salça; damates salça (tomato paste) and biber salça (chili paste mostly made of capia peppers)

But the recipe might vary from each region. And what I want to share today is how commonly people in Bursa make it although some family from other region using a bit different. But still we all use same main ingredients as I mentioned above.

There are two process making this lahmacun, the dough and meat topping. After the dough doubles in volume, divide the dough into 10 to 15 equal parts. If you want a smaller diameter lahmacun divide it into 15. Then roll each part of the dough very thin, verry thin! Then spread evenly with a ground meat topping.

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Resep Tongseng tanpa santan / Indonesian beef (or mutton) stew. Without coconut milk

Resep dalam Bhs Indonesia ada di bagian bawah.






Selam Everybody.....Merhaba from Turkey.

Tongseng is goat meat, mutton, or beef stew dish in curry-like soup with cabbage and kecap manis (sweet soy sauce). Tongseng is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that dish was originated from Klego district in Boyolali, Central Java. Traditionally, tongseng is considered as the merge between satay and gulai. 

The soup of tongseng is similar to gulai soup, however gulai is cooked without sweet soy sauce while tongseng mostly appears in brownish gold colour because of the addition of sweet soy sauce. Gulai usually uses beef's offal while tongseng usually only uses meat (goat, mutton or beef).

Today, tongseng is a common dish in Javanese cities of Boyolali, Surakarta (Solo), Klaten, and Yogyakarta, thus most of tongseng sellers hailed from those towns. The dish is also can be found in Indonesian major cities, such as Jakarta, Bandung, Semarang and Surabaya. Tongseng sellers usually marketed themselves as Warung Sate Solo, a warung or small modest restaurant that specialized in offering satay, tongseng and gulai as their main fare.

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Matcha Marble Japanese Cheesecake Recipe

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Selam everybody.... Merhaba from Turkey.

Cheesecake is the most repeatable cake I bake in these 6 years. Since I baked first time for my husband at early year our marriage, he fell in love with it. I'm big fan of cheesecake, especially cotton soft one like this Japanese style cheesecake.

Different from New York style, this cheesecake has very light cottony texture. The topping and can be vary start from lemon curd until your favorite jam. Please do check my other cheesecake posts to see the variation here.

And my post today is Japanese cotton light cheesecake with matcha (green tea) marble. The recipe I adapted from Diana Dessert's with minor adjustment using matcha marble. Original recipe using 8" round baking pan, but here I use 9" (about 24 cm in diameter) fixed base pan. Next time I will use 8" for taller cheesecake. Just need to lightly grease and line the side of pan with baking paper/ parchment paper few cm higher than the pan.

This time I grease the bottom and side of my 9'' fixed base pan and line with parchment paper. I bake this cheesecake with water bath method as original recipe calls, but I put low and small rack over water bath pan so the bottom of my baking pan barely touch the water. Well.... I pour hot water maybe not more than half cm high from my baking pan's bottom side. See the illustration below.

If you use removable pan, it's important to line the outside of pan with double heavy duty aluminum foil, or few sheet thinner aluminum foil to make sure no water seep into your cheesecake during water bath baking.

Another note, to prevent sudden change of temperature that may cause the cake to shrink drastically, you should let the cake cold down inside the oven with ajar. But actually It’s normal for Japanese cheesecake that will shrink about ½ inch after cooling, don't be alert.

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Kimchi-bokkeumbap / Fried Rice with Kimchi 김치볶음밥

Resep dalam Bhs Indonesia ada di bagian bawah


Selam everybody ....Merhaba from Turkey...

For me rice is a staple meal. Indonesian and some neighboring countries eat rice for breakfast, lunch and dinner. For quick and easy breakfast/ brunch most of time I make fried rice with any ingredients available in my fridge. We have many kind of fried rice base on original or ingredients.

But today I will not share Indonesian fried rice but Korean fried rice with kimchi. You know I like kimchi. I made my own kimchi once or twice a year when napa cabbage in season. Usually in July~ August I can find napa cabbage in local farmer market here. A week ago I just have my kimchi fully fermented and ready to dig in, so here I am now crave some fried rice with kimchi calls Kimchi-bokkeumbap 

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Nastar Klasik / Indonesian classic pineapple tarts cookies

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

Make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweet that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Pineapple tart cookies is one of Indonesian traditional (and some neighboring countries) cookies that are commonly made and served during religious holidays such as Eid-el Fitr or Christmas along with many other traditional cookies like; kaastengels, putri salju, pastel mini, Butter cokies or simple chocolate cookies and more. Check other cookies recipe on "COOKIES" category list.

But in my house, no need to wait until the holiday season to have these melt-in-mouth yummy cookies. Me and family always have evening tea time just like other Turkish family~and it would be very nice to have some cookies with it, right?
So I always have jars full of some cookies and this pineapple tart cookie (nastar) is rarely empty cause I love it so much!
With a sweet slightly sour taste from homemade pineapple jam inside of melting yummy cookie dough, nothing can beat this favorite tart till now.

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AYAM MASAK KECAP / Indonesian style Chicken cooked in kecap manis (sweet soy sauce)

Recipe in English please scroll down

Assalamu'alaikum....Merhaba dari Turkey.

Menu ini paling sering disajikan oleh Ibuk saya di rumah. Pokoknya selalu ada giliran kalau gak telur masak kecap, telur masak petis, ayam masak petis atau ayam masak kecap ini.
Tapi yang paling sering kena "giliran" ya ayam kecap ini. Mungkin karena praktis masaknya, terus murah (dibanding daging-dagingan) juga seluruh anggota rumah pasti doyan.

Beda kalau pas Ibuk masak sayur, salah satu adik saya pasti dikit makannya. Atau pas masak seafood, mas saya juga dikit ambilnya. Yang paling "gak nolak" semua makanan ya saya ini...hehehehe... Saya nggak cerewet dan doyan semua! (^,^)

Sekarang, pas sudah rumah tangga sendiri ternyata ayam masak kecap ini juga lumayan sering saya bikin~walau tetap ada menu ala Turki buat suami saya. Anak saya suka asal tidak pedas. Jadi kadang saya pisahin dikit buat dia yang ggak pedas, sisanya saya kasih irisan cabe rawit dan tambahin merica hitamnya biar nendang makannya (^,^)
Bagi yang gak terlalu suka pedas, cabe rawitnya diutuhin saja atau pakai irisan cawe keriting saja. Namanya masakan rumahan, sesuai selera masing-masing saja ya.

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Zebra Swiss Roll Cake (cooked dough method) / Bolu gulung zebra

Resep dalam bhs Indonesia ada di bagian bawah.



Selam everybody...Merhaba from Turkey.

Today's post is another swiss roll cake. It's like almost too long I didn't bake any roll cake. No reason, I just busy enjoying some small crafting projects with my kid. And winter will come in shortly so I'm now doing some new crochet projects for upcoming winter~as usual ^,^ . You can check my other Swiss roll Cake I made before here.

If you read the title with "cooked dough" method, some of you might say..."what..??" Or some of you might already familiar with it.
Cooked dough method is cooking flour in hot oil/ butter, giving such a moist, less crust and more flexible for the cake. Because cooked flour has ability to absorb more water / moistness

Those characteristic so much suit for making roll cake. I got this recipe from one Singaporean food blogger which is already mastered in baking; Kenneth Goh with his page Ghuai Shu Shu.
Please go check his superb page and tell him I send you to him.

And today I am going to share one of his recipe making so flexible (he call it yoga cake) Swiss roll cake. The cake so flexible to roll in, roll out and roll in again without any crack. Isn't it sound fabulous recipe for rolling cake? It is! So happy I found his recipe.

Actually this is my second time using same recipe. The 1st one I made plain (no pattern) with black berry jam filling, but I didn't take any picture since the cake already gone before I could capture it with my camera (^,^) Yep..it is delicious!

And this 2nd attempt, I try to make zebra pattern which I'm not really sure is it really look like zebra or not....hehehehe... 😄 I'll do better next time. Of course the pattern is optional for you. You can skip the pattern and just make it plain or any other pattern you love.

The filling also absolutely depend on your prefer. Today I filled it with chocolate butter cream. You make choose any filling you like such as jam, or whipped cream.

So let's jump to kitchen to try this yummy and easy to roll swiss roll cake! (^,^)

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Chicken/ beef teriyaki noodle bowl with homemade teriyaki sauce

Resep dalam bhs Indonesia ada di bagian bawah

Selam everybody.... Merhaba from Turkey.

This is my kind of comfort food. I mean with warm noodle top with teriyaki chicken and vegetables, nothing can make me feel comfier than that. Chicken or beef teriyaki is one of my favorites, I made it almost at least once a week. 

Previously I made my homemade teriyaki sauce because my fave teriyaki sauce that brought from my homeland had finished. There is some other import product sold here as well. But if you know how amazingly simple to make this teriyaki sauce, would you still purchase store-bought that cost you double?

And today I'm going to share one of my fave meal; Chicken teriyaki noodle bowl. It's not so complicated to make as you imagine. Once you ready with any ingredients, cooking process it's just take few minutes. But if you are looking for rice version, just visit my Chicken rice bowl here.

You can substitute chicken breast with beef, just make sure you slice it thinly and flatten slightly the meat with tenderizer before marinate them.

Chicken/ beef teriyaki noodle bowl recipe
Serve 4.

Ingredients I:

• 300 gr chicken breast/ beef, thinly sliced
• 2 tbsp homemade teriyaki sauce
• salt and pepper
• 1 tbsp butter/ olive oil

Ingredients II:

• 200 gr egg noodle
• 2 tbsp butter/ olive oil
• 3 garlic, finely chopped
• 1 big onion, crescent sliced
• 1 red bell pepper, julienne cut
• 1 green bell pepper, julienne cut
• 4 tbsp homemade teriyaki sauce
• 1 tbsp worcestershire/ english sauce
• ½~1 tbsp oyster sauce
• ½ tsp salt or to taste
• 1 tsp fresh ground pepper and more for serving
• sesame seed for serving
• chopped scallion for serving

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Spicy Honey Garlic Grilled Corn on the cob

Selam everybody...... Merhaba from Turkey.

I have sweet memories quite attached until now about grilled corn on the cob. 

This grilled corn is one of the foods which was familiar to me since childhood. I remember every evening after learnt reading Qur'an, in front of that small mosque (masjid) there was always a lot of people selling various traditional snacks at that time including grilled corn.

The seller always sold very warm grilled corn fresh from charcoal placed on wide plate-a like pottery. Corns were grilled directly over the charcoal, and once in a while there was a sound  "pletak..pletak..pletak" came from busted corn kernels. Kids mostly surrounded the seller really close to the charcoal .. so when there was a spark from the charcoal we were all simultaneously moving backward while shouting and giggled.

Grilled corn on the cob in Indonesia mostly open their stall as street food and the number of them become double when cold rainy season comes. Different from my childhood, grilled corn now days varied with dozen of flavor basting over the grilled corn. Start from sweet and sour, hot spicy, cheesy savory, buttery garlic sauce and much more. I tried them all and I love them all!

So here I am..with unmistakeable taste of summer – grilled corn on the cob with my fave spicy honey garlic sauce.

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Homemade Teriyaki Sauce store-bought copycat (my halal version)

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Beside kecap manis/ sweet soy sauce and spicy chili sauce, teriyaki sauce is the staple sauce in my pantry. Those sauces I can use for almost any cook at any emergency time.

Anytime I back home visiting my family in Indonesia I usually bring some local product of teriyaki sauce and some other sauce. As Indonesian and Asian I have already gotten used to that local product name "saori". I think it's a local product with a Japanese license.

Of course, here there is some imported product as well and I already tested and compare some other teriyaki sauce with "saori" but still, I prefer my own teriyaki sauce taste.

And after some experiments tried to copy the taste of my fave teriyaki sauce so here is my recipe base on my preferred taste and as close as possible to that brand.

This recipe makes about 600 ml, you can half or double the recipe.

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Labneh (strained yogurt) souffle cheesecake with spicy warm honey fig

Resep Dalam Bhs Indonesia dibagian bawah







Selam everybody....Merhaba from Turkey.Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

What is labneh cheese? it's yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt. Due to the straining process to remove excess whey, even non-fat varieties of strained yogurt are much thicker, richer, and creamier than yogurts that have not been strained.

In Turkey, strained yogurt is known as süzme yoğurt ("strained yogurt") or kese yoğurdu ("bag yogurt"). Water is sometimes added to it in the preparation of cacık, when this is not eaten as a meze but consumed as a beverage. Strained yogurt is used in Turkish mezzes and dips such as haydari.

In Turkish markets, labne is also a popular as dairy product but it is different from strained yogurt; it is yogurt-based creamy cheese without salt, and is used like mascarpone.

Strained yogurt

Frankly speaking, I use this labneh cheese from strained yogurt a lot in my daily cook. Since cold soup made from this süzme yoğurt ("strained yogurt") until dessert. And I am pretty satisfied with using it. Beside richer in texture, I can reduce the sourness in it, so creamy yet healthy.

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Kaastengels bunga / Kaastengels cookies, Indonesian classic cookies

Selam everybody..Merhaba from Turkey.

Kastengel or kue keju is Dutch-Indonesian cheese cookie in the form of stick, commonly found in the Netherlands and Indonesia. The name describe its ingredients, shape and origin; kaas is Dutch word for "cheese", while stengels is also Dutch word for "stick". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet. 

In Indonesia, owed to its colonial links to the Netherlands, kaasstengels, together with nastar and kue putri salju are the popular kue kering (dried kue or cookie) during festive occasion, such as Natal (Christmas) and Lebaran(Eid al Fitr).

Kaastengels on the other hand, refer to Dutch hapjes (snacks) of "cheese-fingers", derived from Dutch kaas (cheese) and tengels (fingers). It is a small spring roll or loempia-like crepe of the size of a finger, filled with gouda or edam cheese, which have been deep fried and served with a small bowl of a spicy chili sauce.

Even though it derived from Dutch, Indonesian kaastengels cookie a bit different from the Dutch version which is fried. But still it's cheesy snacks and it's gooooddd!

And today I am going to share my kaastengels but on flower shape, so maybe the name become kaas-bloeien (flower) not kaastengels anymore...... 😂
anyone know Dutch language? (^,^) correct me if I'm wrong.

ALso you can check my previous classic kaastengels here.

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Indonesian cold beverage "es doger" / Es Doger Tape ketan hitam

Recipe in English please scroll down

Assalamu'alaikum....... Merhaba dari Turki.

Postingan hari ini adalah es tape ketan hitam a la Es Doger. 
Saat ini di Turki sedang puncaknya musim panas, dimana suhu bisa mencapai 40°C dengan kelembaban yang tinggi. Jadi malleessss banget mau ngapa-ngapain. Kalau ingin keluar rumah- untuk belanja atau ngantar anak ke taman atau sekedar cari "fresh air"- kita biasa nunggu sekitar pukul 6 sore atau 7. 
Jam 6 atau jam 7 sore, matahari masih bersinar kalau musim panas seperti sekarang. Jam 9 malam baru matahari terbenam dan udara mulai segar.

Jadi pengen yang serba segar. Mulai makanan yang serba sayuran segar, sampai pencuci mulut yang fruity. Naahhh.... karena saya punya stock tape ketan hitam yang saya buat sebelumnya, saya pengen bikin yang menyegarkan yang juga ada tape ketan hitamnya.

Dan lagi kepengeeeennn banget minum es doger. Jadi keingetan dulu jaman bebujangan pas ge-kost di daerah Menteng, sering minum es doger yang suka lewat depan rumah. Versi asli es doger yang di jakarta sih terdiri dari tape singkong, ketan hitam dan biji mutiara dengan serutan es santan yang gurih, diberi sirup gula (warna merah) lalu disiram susu kental manis yang banyak. Kadang suka ada serutan kelapa mudanya, tapi seringnya ya begitu aja.....hhmmm..... segar kan? (^,^)

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Peach Cheese Panna Cotta with spiced peach compote

Resep dalam bhs Indonesia ada di bagian bawah















Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Summer peak here in Bursa. With dry, no wind, and high humidity, I always find something to refresh our weekend dessert. And what do you think about fresh cold and fruity dessert? 
And peach is everywhere now. I like the sweet with lightly sour of it. I can eat it just like that, with my own spicy sour palm sugar sauce, sometimes.

Pity, my husband doesn't like peach so much. He is just like my kid who eat some fruits after I cook into something that makes the fruits "disappear" or turn into something looks scrumptious for them. I'm telling you.... I am dealing with "two kids" when it comes to food.. picky..picky and picky..both my kid and hubby... sssgggh.

So I decided to make panna cotta as his favorite, and my kid would like something like pudding for her (^,^)  This dessert base on my previous strawberry cheese panna cotta I made before. I recommend you to make it as well since for me it's my best panna cotta dessert.

This rich and delicious peach cheese panna cotta become an additional new dessert menu on our table now. You just simply vary with your favorite fruits. The cream cheese makes this dessert definitely be a repeatable menu for your family. 
Serve up this delish tasty dessert to refresh your summer with family and friends.

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Oven Baked Honey Garlic Chicken Wings

Selam everybody.... Merhaba from Turkey.


We’re definitely going to be adding these oven baked honey garlic Chicken Wings to our weekend snack menu. 

Yes, nothing can comfort us and makes us sit together in front of tv but this finger licking sticky honey garlic chicken wings.

Wings is my best favorite part and I always keep one or two kilos in my freezer. I make a lot of recipe using this chicken wing, and today I'm going to share crispy oven baked with (asian style) honey garlic sauce.

If you are chicken wing lover as well, make sure you try this honey garlic sauce. Do not hesitate to make more than one kilo wings and make sure everybody get their chicken wings enough (^,^)

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Membuat tape ketan hitam / Fermented black glutinous rice (tapai)

For English please scroll down








Assalamu'alaikum... Merhaba dari Turkey

Kali ini saya akan bagikan cara membuat tape ketan hitam. Saya suka sekali tape ketan hitam ini ~ selain tape singkong tentunya. Tapi sayang sekali tidak ada singkong di Turki jadi gak bisa bikin tape singkong.

Saya selalu bikin tape ketan hitam ini tiap 6 bulan sekali pas mendekati musim panas, sebab suka banget dibikin es tape ketan a la es doger. Atau bikin pas bulan Ramadhan untuk saya bikin madumongso...tahu kan madumongso?? itu lho..semacam jenang yang dibungkus macam permen... jajanan jadul khas embah saya dulu. Insyaalloh bikin madumongso juga ntar saya posying juga.

Tapi hari ini saya postingkan cara membuat tape ketan hitam dulu ya. Bikinnya gampang kok, tidak serumit yang kita bayangkan.

Untuk membuat tape katan hitam ini, beras ketannya saya kukus saja, jadi tidak terlalu lembek. Tapi selama proses pengukusan sering-sering dipercik'i air secara merata dan kukus hingga beras ketan hitamnya mengembang hampir dua kali lipat dan lunak tapi tidak lembek.

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Nastar isi keju / Sweet Cheesy tarts cookies~melt in your mouth

Resep dalam Bahasa Indonesia ada di bagian bawah












Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

When you read the title of this post you maybe think this is savory cookies. But NO! not at all. This is another version of pineapple tarts cookies, but with cheese filling instead of pineapple jam. Are you starting interested? Well, you should (^,^)

Pineapple tarts cookies are one of Indonesian traditional (and some neighboring countries)  cookies that commonly made and serve during a religious holiday such as Eid-el Fitr or christmas along with many other traditional cookies like; kaastengels, putri salju, pastel mini, nastar and more. Check other cookies recipe on "COOKIES" category list.

As I mentioned above this cookies is combination/ variation from classic nastar (pineapple tarts cookies). Beside cheese you can also fill this nastar with chocolate or homemade apple jam like I did on my old post. But for me, still classic one with homemade pineapple jam is my best fave. 

For the cookies shell I use NCC's (Indonesian Cooking Club) recipe. And for filling I took from one Indonesian blogger: "Coba-coba yuk" belongs to Isna Sutanto. 

The whole process exactly the same as we make classic nastar. We make the filling first then the cookie shell. The perfect nastar for among Indonesian is should has "melt in your mouth" in texture, smooth and shiny at the outside, no obvious crack and smooth (^,^)

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