Soto Madura (Maduranese yellow beef soup)

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.

Soto, sroto, or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat, and vegetables. There is no clear definition of what makes a soto, but normally all traditional soups are called soto, while western/foreign influenced soups are called sop. It might be considered Indonesia's national dish, served as it is from Sumatra to Papua and in enough variations to fill an entire cookbook. Soto is ubiquitous in Indonesia, found in numerous stalls and on almost every street corner.

Madura is one small Island east of Java Island in Indonesia, that's where this food comes from. But even though this dish from that place, you can find it anywhere Nationally. Besides this beef soup, Madura also commonly known with Coconut Satay (beef coated with grated coconut satay).

We usually eat this spicy soup with white steamed rice, "sambal" (ground chilly), fried shallot, sprinkled with chopped parsley or celery and spice up with lemon juice.

loading...

Triangle Fried Sausage Pastry (Paçanga Börek)

Crispy and tasty savory pastry is always my favorite. Always suit with my brunch tea or evening coffee. Or any gathering occasion with family and friends. And this fried sausage pastry is now becoming favorite among my friends, neighbors and family. They just love it with hot Turkish tea when they visit. @(^_^)@ 

 I shape this fried pastry with triangle shape, seems pretty and I love it. But if you want to make roll or other shape, it's oke too actually, but triangle shape is just suitable cute for this pastry d(^_^)b

Ingredients and how to make:
- a few sheets of fillo dough. Cut lengthwise about 4 fingers width and 15~20 cm length.
- 250 gr sausage (I use mix beef and chicken sausage). cut into small cubes.
- 2 large green pepper (paprika). Seeded and cut into small cubes.
- 1 large size tomato. Cut into small cubes.
- 2 large size onions. Cut into small cubes.
- 2 ~ 3 cloves garlic. finely grated.
- 4 ~ 5 tablespoons olive oil
- a little salt and pepper to taste.
- Enough Cooking oil for frying.

loading...

Bolu Coklat Kukus -Bentuk hati ( Steamed Chocolate Sponge cake) And another award passing from my lovely friend

I was planning to make another tiramisu-as my hubby request (again). He loves Tiramisu a lot I think (^_^). 1st plan I wanted to make tiramisu with lady finger base, but when I saw many egg white left in my refrig, then I decided to make this sponge cake as the base.

And here it is my basic sponge cake with steamed version. With this "heart shape" I think it'll be more cute :)

Ingredients:
- 500 ml egg whites
- 1 cup caster sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla powder (I just can find this powder version here ^_^ )
- 1 ½ cup flour.
- 3 tablespoons cocoa powder
- 120 ml olive oil / or melted margarine

How to make:

1. Heat a steamer with enough water for about 45 minutes. Grease your "heart shape" pan with butter and lightly dust with flour. Set a side.
2. Sift together: Flour, cocoa powder, baking powder, vanilla powder.Set aside.
3. In a large bowl, using electric mixer whipped egg whites,  gradually mix in caster sugar, continue beating until sugar dissolves completely. Add salt and continue beating until fluffy and stiff.
4. Fold in the flour mixture gradually until blended. fold in melted margarine or olive. Fold until completely mixed.
5. Pour into baking pan and steam about 30 minutes or until cooked. Check with bamboo skewer inserted into the cake comes out clean.

Enjoy with your beloved friend and family.

Today, It is really brighten my day, My lovely blog friend : Angellove's Cooking, just passing me this "Sunshine Award". Thank you so much and it definitely will sunshine may days and make me happy. 

And to all my friends, I would like to say thank you for the support and sharing. I'd like to pass this award also to my friends as list below, hope it can bright your day and bring sunshine in your smile too:

Angella @This is What I do

Arthur @Michaelangelo in the kitchen

Brooks Walker @cakewalker

Briarrose@Flourdusted

Claudia @What's Cookin Italian style Cuisine

Elisabeth @Food and thrift finds

Elra @Elra's cooking
Evan B @Sweets by E

Ilke @Ilke's Kitchen

Lisa @Breaking bread with Lisa

Pauline @Mrs Mulford's cakes

Mateja @Indulging life

Peggy @My FIANCE! Likes It, So It MUST Be Good.

Ping @Ping's picking

Shanti @Shanthi Krishnakumar's cookbook

Cevabun @Something_good 

@The Mom Chef 

@TorviewToronto

Tiffany @Simple, delicious, and sometimes decadent vegan and vegetarian cuisine.

Keep on cooking, baking, steaming, craving, blogging and sharing! @(^_^)@

loading...

Pırasa Böreğı / Turkish Leek pastry And award from my sweet friend

Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Probably invented in Anatolia in the early Ottoman period, it became a popular element of Ottoman cuisine.
A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
Börek is very popular in the cuisines of the former Ottoman Empire, including North African cuisine. The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek. In Israel, börek is part of Mizrahi, Sephardic, and Palestinian traditions.

Pırasa = means Leeks. This pastry is made from leeks as filling. Combination of savory and lightly sweet taste from the leeks made into good combination for this pastry. No wonder this Pırasa Böreğı become one of favorite Börek here.

Wanna try it also in your kitchen? here things you need to prepare:

loading...

Hearted Eggless Tiramisu

Unlike my previous post of tiramisu, this time I made it egg less and I use lady finger instead of sponge cake. Although without egg, I guarantee this tiramisu  just yummy as it should be and also delicate .... And your family member will love it.

I prefer use cream cheese rather than mascorpone cheese in this recipe and also of course non alcohol. You can also reduce amount of coffee if you don't want your kid consume more coffee.

To decorate the tiramisu, it required your unlimited creativity and imagination, so you can make any creation with your tiramisu. I made my tiramisu with heart shape and I decorate it with heart shape dark cooking chocolate too. Sprinkle more with drop chocolate... hmmm.. Perfect dessert isn't it?

What you need:

For pan 9 " size
* 400 grams of lady finger
* Cream cheese 350 gr
* 2 + 1/2 tablespoons unsalted butter at room temperature
* 200 ml double cream
* 1 cup powdered sugar (for me it's sweet enough, but you can add it more as your taste)
* whip cream powder 75 gr
* 1/2 cup cold milk
* 3 tablespoons instant coffee
* 2 tablespoons granulated sugar
* 2 cups warm water
For the garnish and topping
* cocoa powder
* dark cooking chocolate
* chocolate chip


 Method:

1) Make coffee liquid mixture. Mix and stir instant coffee, sugar and warm water. Set aside up to room temperature.
2) By using hand whisk, beat cream cheese, butter, double cream and powdered sugar until smooth and no lumps. Set aside and keep in refrigerator.
3) Mix whip cream powder and cold milk. Beat until thick. Combine with cheese mixture. Mix until well blended and no lumps. Keep in refrigerator for about 1 hour.

Assembling Tiramisu:
Wet the lady fingers with coffee mixture, arrange in heart shape (If you like) springform pan, pour tiramisu mixture. Stacking with coffee wet lady fingers again and pour tiramisu mixture again. And so on until finish.
Keep in refrigerator at least 3 hours before serving. Sprinkle the surface with cocoa powder and garnish with chocolate chips or dark cooking chocolate before serving.
:: Note
To make a heart shape chocolate, melted dark cooking chocolate over double boiler and make heart shape on baking paper to prevent sticking. Let it chill until it ready.

Today's Top 9 by Foodbuzz on Jan 1st 2011

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

Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese and eggs and sugar. Cocoa powder is sifted on top (and sometimes between layers) as both a garnish and a bitter counterpoint to the sweetened cheese mixture.^[7]

To prepare the biscuit layer, Savoiardi (light, finger-sized sponge cakes, commonly known as ladyfingers in the United States) are soaked in espresso or strong coffee, often with an addition of a flavorful liquor such as sweet marsala wine or dark rum.

For the mascarpone cheese layer, a mixture of egg yolks and sugar is first prepared: egg yolks are mixed with sugar to form a thick cream to which the mascarpone cheese is added, then the egg whites are beaten stiff and folded in to the mascarpone/egg cream. This mixture is spread over the coffee-soaked biscuits (often a liquor such as Rum or cognac will be added to the coffee for soaking the biscuits). The layer is then topped with a dusting of cocoa powder, and more layers are added.

Countless variations for tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers.^[8] Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all. Other liquors are frequently substituted for the traditional Marsala wine in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy and cognac

Source: Wikipedia

loading...

Homemade Soy Milk (Membuat susu kedelai di rumah)

Beside of main ingredients for making "tempeh" and tofu (Tahu-Indonesian), soy bean also can be processed into milk or soy milk. Making soy milk has been developed in China in the 2nd century BC. and went into Japan then Southeast Asian countries after World War II.

Soy milk has a protein content and amino acid composition similar to cow milk. Soy milk also non cholesterol. Protein content in soy milk are influenced by soy varieties. Soy milk can be used to improve the nutritional value of food protein in rice and other cereals.

There are many benefits of soy milk, such as reducing blood cholesterol levels,Prevents Arteriosclerosis, Hypertension, Coronary Heart Disease and Stroke, Prevent Diabetes Mellitus,  Anti-Cancer. and other benefits can we get from this soy milk.

Unfortunately with those all nutrients and benefits on soy milk, lots of soy milk made from genetically (non-natural) soybeans which is absolutely not healthy and dangerous.

If we want to get the maximum benefit from this soy milk, we can make our self at home with natural soy ingredients of our own healthy choice. So, my don't we try this healthy way, Homemade. @(^_^)@

Tools We need:

- Blender
- stainless steel pans
- Filter and cheesecloth (I just use thin cotton fabric)
- Clean Bottle to keep soy milk

Ingredients:
- Soybean
- Warm water

Method (You can also see illustration picture):

A. Soak soy bean at least 8 hours or overnight. Give much water because it will expand twice.
B. Wash Soy bean many times so that the soy milk later does not smell musty.

C. Drain the soy.
D. Using a blender, puree soybean with warm water, on ratio 1 : 2 (1 for soybeans and 2 for water)
E. Filter and separate the soy milk from the waste using a filter coated with cheesecloth.
F. And you get the soy milk as in illustration (F).
G. Heat over medium heat while stirring occasionally until boiling.


Let it chill. Store and keep in refrigerator. Better consumed not more than 1 months.

loading...

Sausage Pastry

From Pastry basic batter we can vary many kind of pastries... like this one, I fill it with sausage, as my husband favorite.

It's simple and ready anytime for breakfast or afternoon tea...

Ingredients:
- 1 recipe pastry dough  Or you can use ready use pastry dough
-800 Grams of sausage. Slightly slices the surface
- Salt and pepper to taste
- 2 egg yolks
- Sesame black or white sesame seeds for topping

Method:
 - Boil 1/2 liter of water add salt and pepper. Put sausage and cook until the spices marinated the sausage. Set aside.
- Roll pastry dough using rolling pin approximately 1 cm thick and cut them into squares (adjusted with the size of the sausage). Then wrap the sausage into triangle form.
- Preheat oven to 160 deg C. rubbing the surface of a sausage pastry with egg yolk and sprinkle with sesame seeds. Bake until golden yellow.

loading...