Citra's Home Diary

Tavada Böreği / Borek pastry in pan

"Start your day with good breakfast"

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

Are you a mom who always wandering around the web or cookbooks looking for rich, quick and healthy breakfast variety everyday?
With a growing kid around the house, no wonder if you are in situation like that. Especially my kid is "no same meal in a raw" type... You know what I mean?

Different from my husband, he likes to have egg almost everyday for is breakfast, no matter just boiled egg, omelet, with sücük (Turkish spicy sausage).... just egg enough for him.

And this tavada böreği (borek pastry cook on pan) is now become my new list for quick breakfast idea. It's easy and fast to prepare yet freshly yummy.
As other typical turkish börek you can vary the filling with anything you like such as, potato, spinach, any kind of cheese or even minced meat.

But for easy and quick version I just use cheese and filling, optionally you can add chopped parsley as well.

Tavada Böreği / Borek pastry in pan | Çitra's Home Diary. #turkishfoodrecipe #börek #cheeseburek #cheesepastry

Serve 4~6 portion.

Ingredients:

3 phyllo sheets (for börek pastry)
300 ml milk
2 Tbsp yoghurt
1 large egg
100 ml sunflower oil
100 gr butter, melted
salt and pepper to taste
Crumbled cheese, either ricotta or white cheese
margarine/ butter for brush the pan

Resep Tahu Tek khas Surabaya (Surabaya style Tofu in peanut sauce)

Resep dalam Bhs Indonesia ada di bagian bawah

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

You know, Indonesia has many many traditional food and each regions or city has their own typical food as well.

And my today post is "Tahu Tek" , it's one of Indonesian traditional meal originally from Surabaya city-East Java. Tahu means tofu in Indonesian language. People call "tahu tek" maybe because the seller (mostly mobile traditional street vendor, we call it "gerobak") make a typical noise sounds " tek..tek..tek..tek" very loud and shrilly along kampoong/ alleys. That sound comes from the wok clink with fork or spatula by the seller to get attention.

Surabaya is "the home" of "tahu tek" . You can find this food seller more than 2 or 3 sellers almost at the same time in same alley, it's different from in other city. You should go to a certain place where one seller have open a stall.

The typical of "tahu tek" is they use scissors instead of knife to cut everything during the serving with a very noisy sound they make...clak...clak...claakk. (^,^)

Another unique thing about this "tahu Tek" is they only sell this food only at night, in many kampoong/ alleys you probably can meet this "tahu tek" seller upper 8 or 9 pm. I have no idea why...but for me (also for my families) the taste would be different if you eat it at noon or morning... This tahu tek kick your appetite when it ate beyond 9 pm or even midnite! it's REALLY... ! So I call it "midnite snack" (^,^)

I am original from Surabaya..so I know almost everything about this my favorite food (^,^)

poto sent by my sister

Membuat lontong di magic jar (how to make rice cake in rice cooker)

Ingredients:

2 cups rice, wash and drain
8~10 cups of water (water can be reduced according to how hard rice cake you wanna go)
half lemon juice (optional). this helps your rice cake has a longer life time

Things you'll need

1 loaf pan (10x20x7 cm)
plastic wrap larger than loaf pan ( I use plastic pouches and cut the sides to open wide)
rice cooker.

How to:

Put all ingredients in your rice cooker. Push the "cooking" mode button and let it cook until the button up to "warm" mode.
Open the lid, with wooden spoon mix the rice inside rice cooker while push the soft rice between back of wooden spatula and rice cooker pan in order to make it almost like a puree. Close the lid and push button to "cooking" mode again. Let it cook until button goes up to "warm" mode.
Do same method like no.2. Repeat 3 times or 4 times.
Cover you loaf pan with plastic wrap, move your puree rice one wooden spoon at a time while press it hard to compress the rice cake and make it solid mass. Cover with plastic wrap and once again press it hard with something flat and let it cool at room temperature.
The rice cake will harder after keep in fridge few hours. Your rice cake is now ready to eat.

*Sorry I didn't include step by step picture, maybe next time I'll attach how to make it step by step so you will have better illustration.

Aşure tarifi / Ashure / Noah's Pudding / Turkish mix fruits, grains and nut dessert for special occasion Aşure day

Aşure Gününüz Mübarek Olsun Dualarınız kabul Olsun

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 😍💛

Aşure tarifi / Ashure / Noah's Pudding / Turkish mix fruits, grains and nut dessert.| Çitra's Home Diary. #aşure #asurerecipe #turkishdessert #porridge #middleeasterncuisine

Aşure Günü or in Arabic ʻĀshūrā’ (عاشوراء) day is the 10th day of Muharram month (first month in Islamic calendar). In Islamic believed many important occurrences happened in this month. This month also important for Muslims and we also do Fasting a couple days in this month.

In Turkey, people make this aşure in Aşure day (Aşure Günü). Aşure or ashure is Turkish dessert congee made from mix dried fruits, grains, and nuts. Besides serve among the family, this dessert is generally shared among neighbors, relatives, and friends. Also calls Noah's pudding

And this year is my first time making this aşure... for few years before mostly I got this sweet congee from my neighbors. From some aşure I got from them I saw the ingredients is very much vary from each person, neither the grains they mix in or the dried fruits or nuts and even topping when they serve.

But when you go to the traditional market to buy "aşure packet/set" generally it's consists of whole wheat grain, dried apricot, dried figs, golden sultana/ raisins, hazelnuts, almond and peanuts with clove and cinnamon as spices.

You can really vary add or cook this aşure with ingredients you have but still, it should mix from grain (whole wheat), dried fruits (fig, apricot, raisins) and nuts (white bean and chickpea)... the rest are really according to your taste. This aşure or Noah's pudding should have a cinnamon aroma. Some people add few cloves but others didn't.

Pierre Hermé’s éclairs recipe

Untuk resep dalam bahasa Indonesia, scroll down

Selam everybody......merhaba from Turkey

Any pastries dessert is most requested in our house- beside cookies of course (^,^). Profiterol is most frequent dessert I made, yes...we are chocolate lovers! Any choux pastry with yummy cream and chocolate flush.... we never have left over.. (^,^)

And my today post again about choux pastry... I made this éclairs last weekend.. so it's a bit late post..it's okay ^,^
And since we love chocolate a lot... I made this éclairs double chocolate... chocolate pastry cream with chocolate yummy sauce. I tried many recipe for making puff pastries and all turned great for me most all time..but for this éclairs I try to use Pierre Hermé’s Eclair Recipe.. You already can imagine how this dessert would turn to be, right?

Tempeh/ Tempe Nedir? (What is tempeh?)

Turkiyenin her yerine Tofu (tahu) ve Tempeh satışı. Ürün hakkında bilgi için Sms veya Email arayınız.

benim.citra@gmail.com

Is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

Tempe, dunanın en çok sağlık gıda ürün, aslen Endonezyanın geleneksel bir soya ürünüdür.Doğal kültürleme ve kontrollü fermentasyon işlemlerinden onra bir çeşit kek şeklini alır.Tempe Soya ürünleri arasında benzesiz bir yere sahiptir.Bugünün Endonezyasında, özellikle Java adasında Soya Proteini açısından vazgeçilmezdir.Tempe,Tofu gibi Soya fasulyesinden yapılır ancak beslenme özellikleri ve dokusal nitelikleri bakımından farklı karaktere sahiptir.Tempenin fermentasyon süreci yüksek protein,vitamin ve diyet lifi açısından yüksek içerik sağlar.Bu yüksek içerik sebebiyle dünya vejeteryan mutfağının gözdelerindendir.

Bugünün Endonezya kökenli, ve protein elyaf kaynak Java, adada özellikle popüler. Tofu gibi, tempe soya fasulyesinden yapılmış, ancak farklı beslenme özellikleri ve dokusal nitelikleri ile bir bütün soya ürünüdür. Tempeh en fermantasyon süreci ve bütün fasulye alıkoyma o protein, diyet lifi, vitamin yüksek bir içerik vermek olduğunu . Sıkı bir doku ve bu yaş gibi daha belirgin hale gelir dünyevi bir lezzet vardır. Çünkü besin değerinin, tempeh bir et analog olarak kullanılan vejetaryen mutfağı, dünya çapında kullanılmaktadır.

Check my homemade Tofu here.

General Tso's Chicken Recipe

" I didn't have any clue how to be a parent until I'm dealing with my kid daily now"--me

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

Fall officially comes..... Everyday is raining and dark mostly this whole week. I have no complaint at all..weather come and go..changing as nature calls... But I get a little clueless dealing with my kid... she seems boring stay inside house whole day these few days....
I already tried to make her busy start making her play dough, buy her new puzzles (she bored already with her old solved puzzles), drawing, coloring.....anything that across my mind that kinder garden teachers mostly do.
Tell me if you have any idea how to "home schooling" 3 y.o kid... ^,^
If we were in my homeland, she could play outside during the day...plays with chickens, sheep, cats or even climbs small trees around my mom's house and with many other kids in my "kampoong" ^,^

So lately I don't want to spend too much time at kitchen...although yes she loves follow me doing things in kitchen..I like it ..but our kitchen is too small-just like design for 1 person only in it!!
Of course I want her to have fun also with me in kitchen... she is just small girl, she always brings her step stool to kitchen to reach kitchen table..if so.. no more space for me to move freely...really..our kitchen that small... I think around 2 x 1,5 m square.... Hope we can move to our own soon, Ameen. ^,^

Well...enough my "daily report" for now.... just I hope few years later she will remember the time we spend together daily (^,^)

Turkish Baklava easy Recipe

Resep dalam bhs Indonesia bisa dilihat di sini

Selam...Merhaba from Turkey everyone.....

Sacrife feast has just finished few days ago... It was happy holiday for me and family. Just like in Ramadhan bayram (Eid al-fitr) as tradition, we visited families and relatives and some close friends.... Ate a lot of baklava and chocolate candies! :)
Yes, in Turkey baklava is served traditionally during major Islamic feast like Eid al-fitr or Eid al-adha together with turkish delight, chocolate and candies.

Baklava is a rich sweet pastry made of many layers of phyllo dough filled with finely chopped nuts between a few layers soaked in thick sugar syrup (or honey)
Every people in the Middle East, Eastern Mediterranean, Balkans, and Caucasia; Turks, Arabs, Jews, Greeks, Armenians, and Bulgarians introduce baklava as their national dessert. When we consider that all of these regions once belonged to the Ottoman Empire, it is possible to think of Baklava as an Ottoman dessert.

Well, I won't talk about baklava history... it could be such long long writing and we must read many valid sources you can googling or go to local library. I need rest and you need recipe, right? (^,^)

For Kurban bayram (eid al-adha) last week beside I made this cevizli baklava (baklava with walnut filling) I also made Şöbiyet baklava. Both turned to be great bayram's treats (^,^)

Here I will share my easy recipe on how to make baklava at home. Why I call it easy? cause I use ready bought phyllo dough for baklava. Some people (including my mother in law) still made their own yufka, but for me, rolling the dough into such a veerrryyyy thin and looks transparent is not my skill (YET) ^,^

Indeed.. homemade baklava mostly have slightly thicker layers than store bought baklava in patisseries..it's all about "ROLLING" the dough..hehehehe..

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