Matcha Marble Japanese Cheesecake Recipe

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 😍💛 

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Selam everybody.... Merhaba from Turkey.

Cheesecake is the most repeatable cake I bake in these 6 years. Since I baked first time for my husband at early year our marriage, he fell in love with it. I'm big fan of cheesecake, especially cotton soft one like this Japanese style cheesecake.

Different from New York style, this cheesecake has very light cottony texture. The topping and can be vary start from lemon curd until your favorite jam. Please do check my other cheesecake posts to see the variation here.

And my post today is Japanese cotton light cheesecake with matcha (green tea) marble. The recipe I adapted from Diana Dessert's with minor adjustment using matcha marble. Original recipe using 8" round baking pan, but here I use 9" (about 24 cm in diameter) fixed base pan. Next time I will use 8" for taller cheesecake. Just need to lightly grease and line the side of pan with baking paper/ parchment paper few cm higher than the pan.

This time I grease the bottom and side of my 9'' fixed base pan and line with parchment paper. I bake this cheesecake with water bath method as original recipe calls, but I put low and small rack over water bath pan so the bottom of my baking pan barely touch the water. Well.... I pour hot water maybe not more than half cm high from my baking pan's bottom side. See the illustration below.

If you use removable pan, it's important to line the outside of pan with double heavy duty aluminum foil, or few sheet thinner aluminum foil to make sure no water seep into your cheesecake during water bath baking.

Another note, to prevent sudden change of temperature that may cause the cake to shrink drastically, you should let the cake cold down inside the oven with ajar. But actually It’s normal for Japanese cheesecake that will shrink about ½ inch after cooling, don't be alert.

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Kimchi-bokkeumbap / Fried Rice with Kimchi 김치볶음밥

Resep dalam Bhs Indonesia ada di bagian bawah


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

For me rice is a staple meal. Indonesian and some neighboring countries eat rice for breakfast, lunch and dinner. For quick and easy breakfast/ brunch most of time I make fried rice with any ingredients available in my fridge. We have many kind of fried rice base on original or ingredients.

But today I will not share Indonesian fried rice but Korean fried rice with kimchi. You know I like kimchi. I made my own kimchi once or twice a year when napa cabbage in season. Usually in July~ August I can find napa cabbage in local farmer market here. A week ago I just have my kimchi fully fermented and ready to dig in, so here I am now crave some fried rice with kimchi calls Kimchi-bokkeumbap 

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Nastar Klasik / Indonesian classic pineapple tarts cookies

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 😍💛 

Make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

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 any beyond Indonesian or Turkish food or something sweet that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Pineapple tart cookies is one of Indonesian traditional (and some neighboring countries) cookies that are commonly made and served during religious holidays such as Eid-el Fitr or Christmas along with many other traditional cookies like; kaastengels, putri salju, pastel mini, Butter cokies or simple chocolate cookies and more. Check other cookies recipe on "COOKIES" category list.

But in my house, no need to wait until the holiday season to have these melt-in-mouth yummy cookies. Me and family always have evening tea time just like other Turkish family~and it would be very nice to have some cookies with it, right?
So I always have jars full of some cookies and this pineapple tart cookie (nastar) is rarely empty cause I love it so much!
With a sweet slightly sour taste from homemade pineapple jam inside of melting yummy cookie dough, nothing can beat this favorite tart till now.

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AYAM MASAK KECAP / Indonesian style Chicken cooked in kecap manis (sweet soy sauce)

Recipe in English please scroll down

Assalamu'alaikum....Merhaba dari Turkey.

Menu ini paling sering disajikan oleh Ibuk saya di rumah. Pokoknya selalu ada giliran kalau gak telur masak kecap, telur masak petis, ayam masak petis atau ayam masak kecap ini.
Tapi yang paling sering kena "giliran" ya ayam kecap ini. Mungkin karena praktis masaknya, terus murah (dibanding daging-dagingan) juga seluruh anggota rumah pasti doyan.

Beda kalau pas Ibuk masak sayur, salah satu adik saya pasti dikit makannya. Atau pas masak seafood, mas saya juga dikit ambilnya. Yang paling "gak nolak" semua makanan ya saya ini...hehehehe... Saya nggak cerewet dan doyan semua! (^,^)

Sekarang, pas sudah rumah tangga sendiri ternyata ayam masak kecap ini juga lumayan sering saya bikin~walau tetap ada menu ala Turki buat suami saya. Anak saya suka asal tidak pedas. Jadi kadang saya pisahin dikit buat dia yang ggak pedas, sisanya saya kasih irisan cabe rawit dan tambahin merica hitamnya biar nendang makannya (^,^)
Bagi yang gak terlalu suka pedas, cabe rawitnya diutuhin saja atau pakai irisan cawe keriting saja. Namanya masakan rumahan, sesuai selera masing-masing saja ya.

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Zebra Swiss Roll Cake (cooked dough method) / Bolu gulung zebra

Resep dalam bhs Indonesia ada di bagian bawah.



Selam everybody...Merhaba from Turkey.

Today's post is another swiss roll cake. It's like almost too long I didn't bake any roll cake. No reason, I just busy enjoying some small crafting projects with my kid. And winter will come in shortly so I'm now doing some new crochet projects for upcoming winter~as usual ^,^ . You can check my other Swiss roll Cake I made before here.

If you read the title with "cooked dough" method, some of you might say..."what..??" Or some of you might already familiar with it.
Cooked dough method is cooking flour in hot oil/ butter, giving such a moist, less crust and more flexible for the cake. Because cooked flour has ability to absorb more water / moistness

Those characteristic so much suit for making roll cake. I got this recipe from one Singaporean food blogger which is already mastered in baking; Kenneth Goh with his page Ghuai Shu Shu.
Please go check his superb page and tell him I send you to him.

And today I am going to share one of his recipe making so flexible (he call it yoga cake) Swiss roll cake. The cake so flexible to roll in, roll out and roll in again without any crack. Isn't it sound fabulous recipe for rolling cake? It is! So happy I found his recipe.

Actually this is my second time using same recipe. The 1st one I made plain (no pattern) with black berry jam filling, but I didn't take any picture since the cake already gone before I could capture it with my camera (^,^) Yep..it is delicious!

And this 2nd attempt, I try to make zebra pattern which I'm not really sure is it really look like zebra or not....hehehehe... 😄 I'll do better next time. Of course the pattern is optional for you. You can skip the pattern and just make it plain or any other pattern you love.

The filling also absolutely depend on your prefer. Today I filled it with chocolate butter cream. You make choose any filling you like such as jam, or whipped cream.

So let's jump to kitchen to try this yummy and easy to roll swiss roll cake! (^,^)

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Chicken/ beef teriyaki noodle bowl with homemade teriyaki sauce

Resep dalam bhs Indonesia ada di bagian bawah

Selam everybody.... Merhaba from Turkey.

This is my kind of comfort food. I mean with warm noodle top with teriyaki chicken and vegetables, nothing can make me feel comfier than that. Chicken or beef teriyaki is one of my favorites, I made it almost at least once a week. 

Previously I made my homemade teriyaki sauce because my fave teriyaki sauce that brought from my homeland had finished. There is some other import product sold here as well. But if you know how amazingly simple to make this teriyaki sauce, would you still purchase store-bought that cost you double?

And today I'm going to share one of my fave meal; Chicken teriyaki noodle bowl. It's not so complicated to make as you imagine. Once you ready with any ingredients, cooking process it's just take few minutes. But if you are looking for rice version, just visit my Chicken rice bowl here.

You can substitute chicken breast with beef, just make sure you slice it thinly and flatten slightly the meat with tenderizer before marinate them.

Chicken/ beef teriyaki noodle bowl recipe
Serve 4.

Ingredients I:

• 300 gr chicken breast/ beef, thinly sliced
• 2 tbsp homemade teriyaki sauce
• salt and pepper
• 1 tbsp butter/ olive oil

Ingredients II:

• 200 gr egg noodle
• 2 tbsp butter/ olive oil
• 3 garlic, finely chopped
• 1 big onion, crescent sliced
• 1 red bell pepper, julienne cut
• 1 green bell pepper, julienne cut
• 4 tbsp homemade teriyaki sauce
• 1 tbsp worcestershire/ english sauce
• ½~1 tbsp oyster sauce
• ½ tsp salt or to taste
• 1 tsp fresh ground pepper and more for serving
• sesame seed for serving
• chopped scallion for serving

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Spicy Honey Garlic Grilled Corn on the cob

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

I have sweet memories quite attached until now about grilled corn on the cob. 

This grilled corn is one of the foods which was familiar to me since childhood. I remember every evening after learnt reading Qur'an, in front of that small mosque (masjid) there was always a lot of people selling various traditional snacks at that time including grilled corn.

The seller always sold very warm grilled corn fresh from charcoal placed on wide plate-a like pottery. Corns were grilled directly over the charcoal, and once in a while there was a sound  "pletak..pletak..pletak" came from busted corn kernels. Kids mostly surrounded the seller really close to the charcoal .. so when there was a spark from the charcoal we were all simultaneously moving backward while shouting and giggled.

Grilled corn on the cob in Indonesia mostly open their stall as street food and the number of them become double when cold rainy season comes. Different from my childhood, grilled corn now days varied with dozen of flavor basting over the grilled corn. Start from sweet and sour, hot spicy, cheesy savory, buttery garlic sauce and much more. I tried them all and I love them all!

So here I am..with unmistakeable taste of summer – grilled corn on the cob with my fave spicy honey garlic sauce.

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Homemade Teriyaki Sauce store-bought copycat (my halal version)

Resep dalam Bhs Indonesia ada dibagian bawah

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 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Beside kecap manis/ sweet soy sauce and spicy chili sauce, teriyaki sauce is the staple sauce in my pantry. Those sauces I can use for almost any cook at any emergency time.

Anytime I back home visiting my family in Indonesia I usually bring some local product of teriyaki sauce and some other sauce. As Indonesian and Asian I have already gotten used to that local product name "saori". I think it's a local product with a Japanese license.

Of course, here there is some imported product as well and I already tested and compare some other teriyaki sauce with "saori" but still, I prefer my own teriyaki sauce taste.

And after some experiments tried to copy the taste of my fave teriyaki sauce so here is my recipe base on my preferred taste and as close as possible to that brand.

This recipe makes about 600 ml, you can half or double the recipe.

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