Citra's Home Diary

Brownie Tangerine Cheesecake

I'm enjoy going and walking around in Farmer market. I can see many various color from fruits, vegetables, local (traditional) ready food and local hospitality. Mostly people see me in curious way with smile in their face, yes, it's because my Asia look among Them :D

Start early winter I can find many kind of orange or other fruits that mostly we find it in winter. Like this mandarin orange (tangerine orange), I bought 5 kg for 5 Turkish Lira (around US$ 3.5). Pretty much to make many kind of food or dessert. Well.. maybe I can try to make Cheesecake with tangerine... and voallaa... Before the cake really ready, my mouth already watering :)

I served it with my Pomegranate jam as sauce...hmm...Yummy!

This cheese cake I made brownie as base instead of biscuit crumb.

Ingredient and how to make brownie base:

1) Prepare your 7" springform pan. Grease with margarine. Preheat oven on 180 deg C.

2) Melted 80 gr dark cooking chocolate together with 50 gr unsalted butter over double boiler. Remove from heat. whisk in 1/2 cup caster sugar, 2 eggs one at the time. Whisk until sugar dissolve.

3) Whisk in 1 tablespoon whole milk. Mix in 1/2 cup flour. Whisk just until everything well combine. Pour in springform pan and bake 10 ~ 15 minutes. Let your brownie base cool.

For the cheesecake:
- 450 gr Cream cheese. softened on room temperature.
- 1 cup caster sugar.
- 3 large eggs
- 40 ml juice from tangerine orange.

Pumpkin Pie...It's My Weekend Dessert... (^_^)

Nothing is more fun than spending whole day in weekend with family. Just doing nothing, lazy time on warm sitting room, watching TV all day, hot tea, playing card with husband... :D

Nothing really special for lunch and dinner. But I made this Pumpkin Pie for our dessert this chill weekend. I already made the pie crust last Friday, so it's ready to bake by this Saturday morning as I planned before

Have a nice weekend Everyone !!! @(^_^)@

What you need:
- 1 recipe single crust pie dough. Roll with rolling pin and set to 22 cm pie pan, pin-prick the bottom with fork. Bake on preheat oven 190 deg C about 30 minute or until done.

- 1 cup + 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- Tip of teaspoon ground cloves (if it's too much it'll give bitter taste)
- 1/2 tsp fine salt
- 1/2 teaspoon nutmeg (grated from whole nutmeg)
- 1/2 teaspoon ginger powder
- 2 tsp cinnamon powder
- 3 eggs. beaten.
- 2 cups pumpkin puree
- 1/3 cup whole milk
- 200 ml (1 cup) heavy cream

Pie Crust Basic Dough (Adonan Dasar Pie Crust)

This Pie crust recipe making double crust pie (around 22 cm each). So if you want to make single pie crust, you can make it half recipe. But as my habit, for any basic dough I don't mind make it a little bit more because you can wrap it tightly with plastic film and keep in in freezer, anytime you need it, just grab it and you are ready for your dessert

Ingredients for double pie crust and how to make it:
- 2 and ¾ cup (310 gr) all purpose flour
- 1 tbsp sugar
- 250 gr unsalted cold butter. Cut in small pieces.
- pinch of salt
- 80 ml very cold water

If you use food processor (like I did): Combine sugar, flour, salt. Mix in butter until well combine. Mix in water, do not add all- just do it carefully, and process until everything become like crumbs.
Take it out from container and Roll with rolling pin on lightly floured working surface.
Or you can use butter cutter if food processor doesn't available in your kitchen. Just try not to touch the dough too much with your bare hand otherwise your crust will be hard (less crunchy).

Your pie crust is ready to go !

Pizza with mix topping

Sometimes I make and stock some pizza dough in case I need to make something quickly and I have no time. Just like Pizza. Once you have pizza dough on your refrig, you can grab and topping it as fast as your family order, bake it and voallaa... serve it hot immediately

Prepare your Pizza basic dough here. You might need only half recipe if you want.

For the sauce:
-2 cloves of garlic. crushed and finely chopped
-1 small onion. very finely chopped
-1 tablespoon dried basil leaves
-1 tablespoon dried thyme
-3 tbsp tomato paste (I mix with chilly paste). Dissolve in 1 cup warm water.
-salt and pepper to taste
- enough cooking oil (I use 2 tbsp olive oil)
For topping
- sausage, cut to taste
- sweet corn
- 1 tomato medium size. seeded and dice finely
- bell pepper, seeded and dice finely.
- cheddar cheese as much as you like. shaved
- mozzarella cheese as much as you like the. shaved

Method:

Almond Chocolate Swiss Roll Cake / Bolu gulung cokelat almond

For me making roll cake was very tricky. Sometimes end up with "cracking" in some part, other time end up 'shrinking' after comes out the oven. And after some bad experiences, finally I learn something for making this good looking cake.

Type of cake to make this roll cake is "airy" foam cake like sponge cake base recipe because it's flexible enough to being roll. So if you find "crack" on your roll cake it means your dough isn't moist and flexible enough when it being roll. Sprinkle your towel/napkin surface with icing sugar can help moist still during rolling process. And more important thing to make your dough moist is egg beating. The air 'trap' in the batter make cake flexible and moist. One more thing is baking condition. Do not bake it too dry but correct heat to make cake perfectly done. Tricky? NO, Just don't stop learning things d(^_^)b

My wish now, I can have very BIG steamer to make steamed roll cake .. *pray mode on d(^_^)b

Ingredients:

- 6 eggs. Separate the yolks from whites.
- 1/2 cup caster sugar
- 100 gr dark cooking chocolate. Melt over double boiler.
- 1/2 cup almond meal (ground almond)
- 1 tsp almond extract
- 1/2 cup all purpose flour
- a pinch of fine salt
- Enough icing Sugar for dusting over napkin/ towel.
For cream and garnishes:
- Enough whipped cream ( I use about 400 ml) whipped until stiff
- Canned Cherry
- Cocoa powder (optional)

Method:

My papertole

paper tole picture is built by cutting out certain parts of different prints of an identical image, then by shaping, layering, and gluing the pieces to the base print using neutral cure silicone, a 3 dimensional effect is created. The option of applying a lacquer or glaze to selected areas on your paper tole is open to highlight the 3 dimensional effect.

It's only one of my hobbies in my very spare time and feeling crafting.. If you want to learn more about this beautiful and fun craft you can googling for the papertole craft.. It's fun and it'll turn awesome ! @(^_^)@

TOM YUM GOONG (Spicy sour Shrimp Soup)

Tom Yum soup or Spicy sour shrimp soup, is a soups originating from Laos and Thailand. The 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 Malaysia, Singapore, 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 grass, kaffir lime leaves, galangal, limejuice, 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 (Thai: ต้มยำน้ำข้น), 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 phao, Thai: น้ำพริกเผา) 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:

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

http://www.foodbuzz.com/top9?date=2011-01-01

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~

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 :

1) Choux Pastry with cinnamon custard

2) Tiramisu (non Alcohol)

3) Steamed Zebra Cake from egg white

4) Kue Bolu Coklat (Chocolate sponge cake)

5) Yumurtali Sucuk Pide "Turkish Pizza"

6) Homemade egg noddles

7) Soto babat Sapi (Indonesian Beef tripe spicy soup)

8) Işkembe Çorbası (Turkish beef tripe soup)

9) Leaf shape pineapple cookies (Nastar Nanas daun)

10) Puff pastry basic dough (adonan dasar puff pastry)

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

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

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.

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.

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.

Puff Pastry Basic dough II (Adonan dasar puff pastry II)

PUFF PASTRY: Originating in France, they call this as pâte feuilletée or feuilletage. Puff pastry is a light, flaky made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven. It is one of the ultimate examples of flakiness, if everything is done right from start to finish, or the results will be disappointing.

Puff Pastry was invented in about 1645 by a French pastrycook's apprentice named Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Claudius prepared a dough, packing the butter into it, kneading the dough out on the table, folding it, and repeating the procedure ten times, after which he moulded the dough into a loaf.

The pastrycook, who had watched the procedure, advised Claudius against baking the loaf as he thought the butter would run out of it. Nevertheless, the loaf was put in the oven, and as the loaf baked, both the pastrycook and Claudius were more and more surprised at the shape and the unusual size it attained.

Having finished his apprenticeship, Claudius left for Paris, where he found work at the Rosabau Patisserie. Here he completed his invention, which won the shop an enormous fortune and name. Claudius later went to Florence, where he worked in the Brothers Mosca's pastry shop. The brothers Mosca reaped the honour of having invented the Puff Pastry, although Claudius kept his secret to himself and always prepared his pastries in a locked room. Claudius died in 1682, a highly regarded artist.

from Baking911

It's my Puff Pastry Basic dough II. There are some differences from my 1st Puff Pastry dough here . This 2nd puff pastry basic dough has slightly sweet taste so it's perfect for fruits, jam and any other dessert purpose. But of course you can fill or topping with cheese or cream cheese or other ingredient which you think suit and allow your family or friends give you compliments because your serve great meal for them d(^_^)b

This recipe make about 1,3 kg yield. Enough for make many kind of your favorite dessert and you can keep it in freezer with nice wrap up to more than 2 months.

Ingredients:
- 1 kg of all purpose flour (reduce 1 cup)
- 1 cup milk powder
- 2 tsp salt
- 1/2 cup granulated sugar
- 300 g margarine/ butter
- Very cold water (+/- 500 ml)
- 500 gr Corvette (margarine pastry) or just use good quality butter. Room temperature.

STEAMED BANANA CAKE / BOLU PISANG KUKUS

I like the fact that banana has many calcium and one of the best food for our body and diet. Personally, I don't really like to eat them in raw, soft and I think not good for my mouth exercise cause I don't chew much....😊.. I usually make them something like fried banana coated with flour. Or roasted them with chocolate and cheese. and I love "keripik pisang" or banana chips...

Banana cake? Frankly speaking, I always tried to make them in many different recipes like hundreds of times... believe me.. none of them end up successfully well d(^_^)b

Never broken heart with this very great, high calcium fruit, I learned and read much literature about banana and how to make it a cake. And this time... Voalllaaa.... I feel I will never fail again handling banana...wohohohoho... and I choose steam method because I love it's the final result, not dry, so moist and fear-free from it'll end up burn in my old oven d(^_^)b -- Just keep eye on water not dry in your steamer, it will be okay.

So here it is.. my Steamed Banana Chocolate chip cake (Cake pisang kukus dengan coklat chip). you can see from picture below, the surface appearance isn't really pretty cause there are dark spot and make small hole.... Well, I'll tell you... I was a little greedy to add more chocolate chips and spread on surface other than that I have already mixed in the batter @(^_^)@ So Please (If you make it) Do not do as I did.. If you want more chocolate, you can mix in the batter, not spread them...

Ingredients:
- 3 eggs
- 1 /2 cup granulated sugar (for me it's sweet enough, but if you want to reduce or add, just do it a little)
- 1 + 1/4 cup flour
- 1/2 tsp vanilla powder.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 medium-size bananas (mashed-I use a fork only)
- 100 gr butter/Margarine-Melted
- 1/2 cup chocolate chips

:: Alternatively, you can use raisins or mixed dried fruit for chocolate chips.

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