Molten Chocolate Lava Cake

I think winter is really coming. Starting 3 days ago the sky was so dark and the rain never stopped falling. Although several hours stopped early afternoon, but again it poured down again during night. The temperature drop suddenly below 10 deg C. Although I've got winter clothes ready, and keep all our summer clothes back in other cupboard, but my husband were not ready to prepare our electric heater. So..I got cold and felt pain in my back. Just lay down and watch TV for few days, order dinner outside.. it was terrible for me. My emotion was swung up and down-- I didn't know why.. something change on me..

Well, anyway today I'm a bit better, my back pain eased although my flu and fever still remain. Before few days ago I was planning to make a yummy dessert for dinner as my hubby requested ...but did not have any idea at all until I saw one of my friend's upload lava chocolate cake on her facebook from one of the restaurants in Istanbul. So .. why don't I make it too? and voallaa ... here's my "homemade" molten chocolate lava cake.

 serve 4~6


Ingredients:
 3 tablespoons flour
 3 tablespoons granulated sugar
 3 egg yolks
 2 egg whites
 90 grams (± 6 tablespoons) butter, plus for grease molds
 1 cup chocolate chips (I use dark chocolate chips)
 ¼ tsp fine salt
 Icing sugar for topping (optional)

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Corn flour Bread---My other "Bread adventure" @(^_^)@

Hahahahaha... maybe you think: another bread??!! Yes, why not? I'm not done explore my "bread adventure"...It's fun though... and maybe you will see other bread post on my page later on. Nothing better than warm homemade bread in your breakfast, isn't it?

 There is a strange feeling which I can not explain when my whole house smell with baking bread -- especially for my hubby, he said smells like this always reminded him of his childhood.... @(^_^)@

Yield: 2 medium loafs

Ingredients:
• 3 cup all purpose flour
• 1 tsp instant yeast 
• 1 ¼ tablespoon granulated sugar
• 1 ¼ dessert spoon salt
• 1 ½ cup warm water
• Enough corn flour/ corn meal

1) Mix 3 cup all purpose flour and salt in large bowl, set a side. Dissolve and stir sugar plus yeast in 1 ½ cups warm water, let stand ± 5 minutes. Mix into the flour + salt, stir with wooden spoon until well blended. Cover with plastic wrap / paper towels and let stand in warm place until foamy and fluffy at least 2 hours (or keep in refrig over night).
2) Sprinkle work surface with a lot of corn flour/ corn meal. Move the dough onto the work table sprinkled with cornmeal. Fold the dough a few times toward it self. Cover again with plastic wrap / towel and let it rest ± 20 minutes.
3) Divide the dough into two equal parts with sharp knife (wet the knife with water to prevent sticking). Prepare two oval pan (or whatever you have),basting with vegetable oil or Cover with baking paper. Place each dough into the pan, cover with plastic wrap / towel and let stand about 180 mnts (up to 2 hours).
4) Preheat oven at 250 ⁰C (maximum heat) at least 30 mnts previously. Bake about 45 minutes until the bread golden brown in color. And when you tapped it surface, it'll sound like hollow 


Cool on rack until room temperature before being cut.

Enjoy your warm homemade bread.

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Chicken Kebab in Pita Bread

Looking for weekend lunch/ diner idea? Why don't you try this chicken kabob.... it can also feast your last picnic basket in this autumn before the weather become really chill-- if you still planning to have another family picnic @(^_^)@

Served about 8

You will need half recipe of Pita Bread (you can see recipe here), or about 3 ~ 4 ready pita bread.

INgredients A:
 a boneless chicken breast (± 600 g), cut into squares
 ½ tablespoons garlic powder (or use 3 cloves fresh garlic, finely grated)
 ½ tablespoons powdered red Parika
 1 teaspoon freshly ground pepper
 1 ~ 2 tsp ground cumin

 2 tsp dried thyme 1 teaspoon spicy hot chili powder (you can add or reduce the amount)
 4 tablespoons olive oil (or other vegetable oil)
 2 tsp salt or to taste
 few bamboo skewer

Mix all marinade ingredients with chicken, stir and let stand in refrigerator at least 2 hours or overnight. Puncture and arrange the chicken in skewer, then grilled over coals or in oven(temperature 190 ⁰C) until done.

Meanwhile, get ready with your salad filling

Ingredients B:
 3 large onions, slice crescent shape
 Some celery, just pick the leaves 
 2 tsp powdered sumac--you can substitute with 1 tsp lemon juice
 2 tsp isot biber (hot black chili flakes)--you can replace with red chili flakes
 Pinch fine salt
 some lettuce
 Tomato, thinly sliced

Mix well: onions, celery, sumac, isot biber and salt , set aside.

How to serve:
Halved your pita bread. Fill with lettuce, ​​tomato sliced, onion mixture and chicken kabob. Serve warm immediately.

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Ikan Bakar kecap (Grilled fish in sweet soy sauce)

My favorite for marinate my  grilled fish. The sweet savory from sweet soy sauce combine with fresh lemon flavor..hhmm... 

Indonesian usually eat it with warm steamed rice, sambal (hot ground chilly), and many kind of fresh side salad such as sliced cucumber, lettuce, and fresh basil leaf (which can be eaten raw) -- we call it "kemangi", almost same kind with Thai basil.

Ingredients and how to make it:

 1 kg of carp (or other freshwater fish), clean and make shallow slice on it's flesh
 1 tablespoon grated fresh ginger
 4 ~ 5 cloves garlic, finely grated
 2 tablespoons lemon juice
 4 ~ 5 tablespoons kecap  manis/  sweet soy sauce
 ½ tsp fresh grated pepper
 Salt to taste
 3 tablespoons vegetable oil (I use sunflower oil)

Mix all marinade ingredients and soak the fish about 2 ~ 3 hours (up to overnight). Grilled over coals and basting/ brush with marinade while doing it. Or bake in oven temperature of 160 ⁰ C until cooked (± 20 ~ 30 mnts)


Serve warm with rice and sambal and fresh salad.

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Asinan Betawi (Indonesian Salad from Jakarta)

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 😍💛

Asinan is some kind of pickled vegetables or fruits dish, commonly found in Indonesia. The term "asin" isIndonesian word for "salty", which explain the process of preserving the ingredients through soaking it in the solution of saltwater. Asinan is quite similar to rujak, the difference is rujak usually served fresh, while asinan is preserved vegetables or fruits. There is many types and variations of asinan in Indonesia, however, the most popular ones are Asinan Betawi and Asinan Bogor.

Experience this Indonesian mix salad. Those who like a combination of sour and a bit of sweet in this dressing salad must be loving it. One of the popular food that I love so much!

Serves 2

Ingredients and how to make it:

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Semolina No Knead Bread (improved)

Merhaba from Türkiye.

After quite successful with my first no-knead bread, this is my second attempt to make another one. I slightly modified the first recipe. And here it is the result..... Voaalllaa... with large "cracking" on its surface make this bread even more pretty than my first attempt.
In my previous recipe, I put lid when baked in the oven, this time, I let it bake without a lid... If you use upside and downside heat source oven (like mine), just notice it, when you should use only down the heat or use both heats.
As you can see here the bread perfectly "distended" and fluffy ... and it is so tasty! When I split it I can hear "cracking crisp" sounds very crunchy ... This bread couldn't survive for our lunchtime .... @(*_*)@

Yield: 1 big loaf

Ingredients:
 3 cup all-purpose flour, more for dusting
 1 tablespoon granulated sugar
 ½ tsp active yeast
 2½ tsp fine salt
 1 ½ cups warm water
 4 to 6 tablespoons semolina
 Dried Sunflower seeds (optional)

Method:

1) Sift and mix together flour and salt in large enough containers. Dissolve yeast and sugar in 1½ cups warm water. Pour into the flour, using a spatula or wooden spoon mix to mix them well. Cover with plastic stretch and let stand in a warm place for ± 15hours (see figure I and II)
Note: Make the dough in the evening if you want to process it in the morning the next day.

2) Dust your working surface with lots of flour, also your hands to prevent sticking, move the dough onto the working table, fold few times toward itself. Cover with plastic stretch and rest again for about 15 minutes in a warm place.

3) Take one wide medium pan, sprinkle with semolina, and sunflower seeds. Dust again your hands with flour, move the dough into that pan (see figure III). Cover with napkin/kitchen towel or plastic stretch and let stand for 60 ~ 180 minutes (figure IV).

4) 30 minutes before baking time, preheat your oven at 250 ⁰C (maximum heat), put enamel pan or pyrex (size 8 "~ 9 ½") in the oven during preheating. Carefully move the dough from a wide pan into enamel pot/ pyrex and bake for 30 ~ 45 minutes until golden brown on the surface and it'll sound hollow when you tapped it.

Cool on racks at least 15 minutes before slicing/ serving .

Enjoy.

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Dutch Bitterballen recipe

Do you know that the Netherlands has occupied and ruled Indonesia in the past? During that time a lot of  Dutch influence almost everything including Indonesian food. And the other way around,  Indonesian taste also affected some Dutch foods - even up to this day. Several examples of classic Indonesian food which affected by Netherlands taste are: Kaastengels, Kroketten, Poffertjes, klaperrtaart, Spekkoek, Ontbijtkoek, Bruine soep, bifstuk, Fracadel (now popular as "perkedel" in Indonesia), Oliebollen, etc. Bitterballen which I make now and some other more. Those food are everybody's favorite till now.

Some I already posted here, and I try to make some other too.. ..I believe you will love them.

Bitterballen is small round-- meatball look-alike, coated with bread crumb and deep-fried in hot oil. Better serve it warm with mustard sauce or mix mayonnaise and tomato ketchup/ chilly.

Yield: 15 ~ 20 balls

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Kaastengel Cookies II / Cheesy cookies

Selam...Merhaba from Turkey.

One of Classic Indonesian cookies. People said it's one of Dutch's heritage recipe beside some other Indonesian classic food.

It's my second Kaastengels recipe. You can use either first recipe or this recipe, both will give you nice and perfect Cheesy cookies for your tea time with family.

@(*_*)@

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.

Ingredients: 

• 250 gr butter, soften at room temperature
• 2 egg yolks
• 1 teaspoon fine salt
• 2 ¾ cup (350 g) AP flour
• 2 tablespoons cornstarch
• 2 tablespoons powdered milk
• ¾ cup (100 g) grated cheddar cheese/ edam cheese

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