Citra's Home Diary

Making your own POMegranate Jam (Membuat selai Delima)

Pomegranate. I love it. I love the color and I love the sweet (slightly sour) taste. And do you know that pomegranate also can prevent prostate cancer and very much good for your heart?

Yes.. healthy and yummy at one packet! (^_^)

Few days ago I made my own pomegranate jam and it goes along lovely with some of my desserts, like Cheddar Cheese Cake with fruits Topping, Brownie Tangerine Cheesecake, Cheddar cheese cupcake. And I bet it will be suit with your other dessert too. In fact I'm planning to make some more dessert using this beautiful and healthy and delicious Pom jam :D

Cheddar Cheese Cup cake

It's like Japanese Cheesecake style except I use unsalted cheddar cheese instead of normal cheese cream and I made it as cupcake. Pretty cute though. The texture's so light and as soft as cotton. You can eat them with or without your favorite jam. But mostly cheesecake (cheese cup cake) is better goes along with fruits jam.

Here I use my pomegranate jam as topping and adding the flavor.

Things You will need and how to make that cute yummy cupcake:

Preheat your oven at 160 deg C. We will need a pan for a water bath, fill it with hot water. Careful not too much water to pour. simply estimate your muffin pan will not sink or float much.

Ingredients A:

- 1 fully press cup grated unsalted cheddar cheese.

- 130 ml whole milk

- 40 gr unsalted butter

* Double boil all ingredients A until melted. Quick stirring while doing this melting work. remove from heat and let it slightly warm.

Ingredients B:

- 1/4 cup all-purpose flour

- 1/4 cup cornstarch

* Mix ingredients B into cheese mixture. Stir well until smooth and no more lump

Ingredients C:

- 4 medium egg yolks

- 1 tsp lemon zest

* Mix in all ingredients C. Set aside after everything well blended.

Sate Ayam Bumbu Kacang (Indonesian Chicken Satay with peanut sauce)

Originated in Java, Indonesia, Satay gradually spread its appeal over the entire East Asian and Southeast Asian peninsula, before becoming a hot meal of choice among the whole world of gastronomists. While applauding the refined and luscious taste of this dish, how many of you have really wondered about the brilliant blend between the satay and the accompanying sauce? Curiously, this sauce is called by the gourmets simply Satay Sauce, without knowing, that this is in fact a variant of peanut sauce.

I think now everyone is familiar with sate/ satay. One of Indonesia's most popular traditional foods and become every one's favorite. I personally really really really am number one fans of satay . In Indonesia it self there are many types of satay from various regions and of various ingredients. For example, from Padang city (Sumatra), I like satay Padang. There are also "sate kelapa" (beef satay wrapped with grated coconut-My best favorite)-it's mostly from Madura Island, quail eggs satay, clam satay, 'tempeh' satay and there are dozens of other types of satay (which is nearly I have eaten already). For mutton/ lamb satay you check here for the recipe

Beside of many variations of satay, satay usually also served with various sauces. "Sate Padang" has different sauce from most general one--You can check recipe here . There is also satay with sweet soy sauce (kecap manis) here the recipe . This time I made chicken satay with peanut sauce--the most common and popular sauce among of all.

Things you will need:

- 2 boneless chicken breasts. Diced 2x2 cm, puncture on satay skewer.
- kaffir Lime or lemon
- Sweet soy sauce/ kecap manis
- Some shallots, finely sliced , set aside, sprinkle when serve.

Sup Buntut Goreng (Indonesian Oxtail Soup)

Oxtail Soup, Famous and favorite of everyone in Indonesia :p . This time I also fry the oxtail after being cooked and serve it separately from the soup (just like my favorite). Actually you can serve it right away without fry (or roasted) it. Usually served with "sambal Kecap" or sweet soy chilly and squeeze with lemon juice to give fresh flavor.

Ingredients:
-1 kg oxtail, wash and cut into pieces to taste. Bring to a boil in 2 liters of water until completely soft.
- Fresh Ginger (tip of the thumb size). Crushed.
- 3 ~ 4 pcs dried cloves.

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- 4 ~ 5 carrots, peeled and cut into round.
- 1 large size potato, peeled and diced
- Leek, cut roughly.
- A few celery sticks. Tie them together.

Make ground spices from ingredients as follows:
- 3 garlic
- 3 small shallots
- 1x1 cm fresh ginger
- 1 tsp peppercorn
- A small piece of nutmeg.
You can use pestle and mortal or small blender to do this.
>Complement:
- Lemon juice.
- "Sambal kecap" or sweet soy sauce chilly (*see note below how to make it)

How to cook:

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:

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