Citra's Home Diary

Dark Cocoa Panna Cotta Recipe

Resep dalam Bhs İndonesia ada dibagian bawah

Selam Everybody... Merhaba from Turkiye...

For our weekend dessert I made this fabulous and delicious Dark Cocoa Panna Cotta. The recipe I took from Donna Hay's recipe with minor adjustment. Well, mostly I am a person who strict to the original recipe... but I think you'll agree with me that coffee is chocolate's best friend, right?

So, for my personal adjustment I skipped the vanilla and use coffee granule instead. The final result was superb! I can taste the coffee flavor infuse to the panna cotta nicely. Not strong though but soft enough to indulge your taste...believe me, you gonna love it!

Actually it's my second time making this dark cocoa panna cotta. At 1st making I used exactly like what recipe write without any adjustment/ change at all. I used vanilla essence instead of coffee in first trial. The taste was so great, I liked it though, may family liked it as well. But the texture slightly too soft for me, so for this second trial I add gelatin powder.

Original recipe calls for 3 tsp gelatin powder, I add 1 tsp today and it turns out very nice smooth texture. Exactly like what I prefer.

You should try this dark cocoa panna cotta in your kitchen. It's simple and quick to make-except cooling time to set. Simple and fresh, like Donna Hay's style of food she created ^,^
Yet the taste isn't simple as make it. Silky soft and very chocolaty- you never imagine this made from cocoa powder instead of cooking chocolate.

Nasi Udang Sambal ala Bu Rudi / Indonesian Shrimp rice with garlic sambal

Selam everybody...Merhaba from Turkey...

Surabaya is capital city of East Java province in Java island, also well-known as one of famous culinary destination in Indonesia. Yes, when you visit Surabaya you'll find widely various of delicious foods-traditional or even international.

And like as many other Asian cities, Surabya is also paradise of street food which mostly open almost 24 hours or start at evening. I am originally from Surabaya, so I know what kind of food you should try and where is the best around my city.

Among many famous foods, there is one which I will share today. Nasi Udang ala Bu Rudi. Nasi means rice, Udang means shrimp. Bu Rudi or madam Rudi is founder/ owner of the restaurant that serve this food.

The dish consist of white steam rice, crunchy fried shrimp, chili sambal, serundeng kelapa (spiced shredded coconut) and some fresh cucumber and Indonesian basil/ kemangi.

The typical of this famous menu is the extremely hot spice of it's chili sambal. I am talking very very seriously hot- even for some local people. You know east java food especially Surabaya's food famously spicy and hot in taste. But you can make your own sambal as your liking.

If you have culinary adventurer in your blood, you should try to come to my homeland Surabaya. Or just bookmarked my recipe for you to make at your kitchen.
The recipe I got from one of Indonesian tabloid; Nova which previously make a reportage about this famous food and said got secret recipe from the owner..well..who knows...let's make a try ^,^

Orange with poppy seeds Chiffon cake recipe

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

Once you made chiffon cake you will never bore to experiment more and baking more flavor of it. I love to bake chiffon cake as much as I eat it. Moreover, if your chiffon turns into wonderfully cotton soft and light like a cloud.

Yep..that's my chiffon cake.. I like to vary the flavor of it. Just check my other chiffon cake post on Cake Section.

And since I still have some orange stock also I hearty adore orange and lemon flavor my today post is about orange again. But this time I want to make something else to twist the flavor.

This orange poppy seeds chiffon cake base on my previous spinach chiffon cake, I just change the spinach with orange segment then blend it. I mix it with poppy seeds in this orange chiffon cake, but fell free to skip it if you don't like it or you can't find poppy seeds in your cupboard.

Tom Yum Gai (Thai Spicy Chicken Soup) from scratch

Resep dalam bahasa Indonesia ada di bagian bawah

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

Tom yam or tom yum is spicy thai soup usually cooked with shrimp. Beside in Thailand it also served around it neighbours countries like Malaysia, Singapore, Vietnam, Indonesia and Brunei. It is so popular and become world wide popular food not only at those Asian neighbours.

Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

Tom yum soup has many variant depends on ingredients use such as :
Tom yum goong or tom yam kung, is made with prawns as the main ingredient.
Tom yam pla is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region's rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn't crumble after boiling is preferred for this type of soup.
Tom yum gai or tom yam kai is the chicken version
Tom yum po taek or tom yam thale is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.
Tom yam nam khon is a more recent variation. Almost always made with prawns as a main ingredient, a little milk or coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galangal is the dominant flavour of the coconut milk-based soup.
Tom yam kung maphrao on nam khon , a version of prawn tom yum with the meat of a young coconut and a dash of (coconut) milk.
Tom yam kha mu, made with pork leg. These require a long cooking time under low fire.

What I'm about to share today is tom yum gai (tom yan kai), tom soup made from chicken. Beside using chicken meat and mushrooms, I also add some small shrimp to get great tom yum flavour that I like. For this tom yum kai you may skip the shrimp if you want.

If you browse around the net for this recipe, you'll get hundreds of it. Some use ready tom yum paste (nam prik pao) and some making from scratch.

Mostly I make all my foods from scratch but for this spicy tom yum I prefer use ready nam prik pao/ thai spicy sauce, it will give you real kick of thai dish! .... But poor me this winter my nam prik pao finish.... so you can guess... I cooked tom yum many times ^,^

Well...it's my fave dish..especially during winter and cold days or when I got flu... So what to do.. this time I make my tom yum soup really from scratch... The taste is so tasteful exactly when I use ready nam prik pao.

So bad I forgot to picture my home made tom yum paste/ nam prik pao...next time I'll post my home made nam prik pao in different post.

Orange Chocolate marble Chiffon Cake and tips how to make marble pattern / Resep marmer Chiffon cake jeruk

Resep dalam bhs Indonesia ada di bagian bawah

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

First of all, I's like to thank you for visiting my blog. Hope you can come back again and again to check up any 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 😍💛

Yessss....Chiffon cake again! 😊
If you are my regular reader of my blog you might be already knew since I purchase new chiffon cake pan I can't check my "waiting list recipe to try" anymore..at least at this moment.
And since my husband and kid tasted my Chocolate chiffon cake from my previous post, chiffon cake is now become regular cake in my house.
Yes, chiffon cake is such a beautiful and easy cake to make and widely can vary in flavor we like. Check also my hearty spinach chiffon cake also, you gonna love it and your kid will never notice they eat vegetables in their cake too.

Orange Golden Marmalade

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

This week is citrus season in my place. I can get cheapest price for mostly citrus family in farm market. Don't ask me how many kilos I bought.... I looovvveee orange, lemon, or any citrus. They are best fruits for vit C source and also my best favorite for making dessert.

My husband likes to drink simply fresh orange juice, no more adding sugar or any other sweetener... But I still have big problem with my kid.....aaarrrgghhh.. We keep "fighting" whenever I ask her to finish her juice. So for her sometimes I mix with yoghurt and honey or sometimes I made orange frozen yoghurt.

Since I bought many kilos orange few days ago now I am thinking and open my "orange recipe list" on my computer file.
And this golden marmalade from Annabel Langbein is my 1st choice to use my orange stock.

It's simple and quick to make (unless for soaking time). And the marmalade turns beautifully yummy. I love the exact sweet on this recipe. I only use orange and lemon for this recipe and skip the whisky cause we don't consume any alcohol.

If you have orange and don't have any idea what to do... try this too. Keep in sterilized jar it will stand in your fridge for weeks even months.

Best Spinach Chiffon Cake / Chiffon cake bayam

Resep dalam bahasa Indonesia ada dibagian bawah

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.

My Chiffon cake today is inspired by how stressful I am dealing with my kid eating her vegetables. Every mealtime we always fight and I hate that I'm always a loser... 😄

And since how exciting I am about my new chiffon tube pan so this Spinach Chiffon Cake is part of my trial using that pan...and again...as you can see..I am quite satisfied with this pan.... Now I need a smaller one ^,^

My last post Spinach cake was inspired me to make this Chiffon version. I use fresh spinach with a significant amount for this cake, no need to cook the spinach first.
The cake turns so lovely..... no spinach smell or significant spinach taste in it. Use vanilla bean or paste to get great aroma.

The texture is cotton soft.... believe me, you gonna love it! your kid won't even realize there's spinach in their cake! Nice green and appetizing color from natural spinach's chlorophyll without any food color addition. Definitely, you should make this cake often! ^,^

Smoked Paprika roasted chicken with pearl couscous pilaf

Selam...Merhaba from Turkey....

Have you heard pearl couscous? Have you eat it before?
Also calls Ptitim in Hebrew, other calls Israeli couscous. In some countries calls mograbieh/ moghrabieh or giant couscous or fregola. It's small balls of toasted semolina flour. Not technically a grain, but more like pasta.

Beside bread, couscous is a staple dish in Mediterranean area. Beside pearl couscous there is also Moroccan couscous which has smaller grain than pearl couscous. Both have high nutrition and low fat.

As an Asian this dish is part of my cuisine adventures. Mostly it took me several times to taste one food for make me like that food, but for this pearl couscous I instantly like it at 1st plate.

The unique chewy texture of this dish make me think of other yummy variation I could create from it. Last time I made couscous salad but I didn't satisfied with the taste.. So maybe I should start with simple dish first like this simple couscous pilaf.

And for make more special on our dinner table, I serve this pearl couscous pilaf with roasted smoke paprika which already became my family favorite.

These dish are perfect and fulfill all things you want to provide for your family dinner yet simple and quick to make. For complete it I made simple tomato salad and parsley. You can add some arugula and fresh mint too- I didn't have stock of it.

For making Salad dressing I simply mix some freshly lemon juice with olive oil, seasoned with salt and fresh ground black pepper. Keep in a small jar until ready to use.

And for making smoked paprika roasted chicken, you should marinate chicken and all other ingredients at least 2 hours before-- mostly I prepare a night before so I have best smoke paprika flavor seeped to my chicken perfectly in next day.

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