Gingersnap cookies recipe

Merhaba from Turkey..

Today is cookies day for my family.... It's like almost more than 3 months since last Eid al-fitr I didn't make any cookies. So today I'll refill my empty cookie jars which are stored clean in my cupboard for these few months (^,^)

And for this fall I choose spicy cookies ginger bread cookies cause I think it's suit with this season. For today I make gingersnap use Alton Brown's recipe in FoodNetwork. I made this cookies before this and it was turn great. I like more crunchy version than chewy one. For more crisp and crunchy texture for this recipe said you can add more baking time.

You can check my other version of gingersnap here.

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Bal Kabağı Tatlısı (Turkish Pumpkin Dessert)

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

What's in season now? 

Red-orange color?

Apples?

Thick and colorful sweater?

Pumpkin?

Hard blowing wind?

In my house, it's " flue with cough season".... so sad. Autumn always comes with those seasonal sickness. 

First person who brought it from outside was (like always) my husband. Maybe because he's the only one in our house who interact with many people outside. So he is easily infected (maybe) from somebody outside there then my kid can not far away from her father whenever he's in home... So you can guess who's gonna get next..

  

With two sick people around me I MUST stay healthy... I think every mom MUST stay fit and healthy all the time (^,^) .. if you understand what I mean.. A mom is like everything is her family. Mom is a chef, accounting, laundry and cleaning department, baby sitter... you mention it... a mom is a motor who must work 7/24 ... Imagine if that motor broken....

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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.

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

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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

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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:

1. Put all ingredients in your rice cooker. Push the "cooking" mode button and let it cook until the button up to "warm" mode. 
2. 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.
3. Do same method like no.2. Repeat 3 times or 4 times.
4. 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. 
5. 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.

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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 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.

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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?

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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.

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