Karipap Pusing / Spiral Curry Puff. With step-by-step instructions

 Resep dalam Bhs 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.

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 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 I hope my post meets you in good, happy and healthy condition. Please keep your self and families safe in this pandemic situation around the globe. Be patient and be safe 💟

İt's been a long time I didn't post any snack recipe. In fact, I am a "snacking" person. I do love enjoying my afternoon tea /coffee with something that keeps me full until dinner.
And today I will share one of my fave ever, called "Karipap Pusing"

Similar to a Pasty, Karipap is another hugely popular snack in South East Asia. In Indonesia, it is called Pastel with its own twists. It is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.

Karipap Ayam is one of the most popular street snacks across South East Asia. They are truly delicious snacks. Crisp flaky pastry shells filled with a mild chicken and vegetables (potato and carrot mostly) curry.

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Roti Canai / Paratha / Roti Maryam, "flying flat bread"

Resep dalam Bhs Indonesia ada dibagian bawah.




Merhaba From Türkiye 👋

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

Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) is a type of Indian-influenced flatbread found in Malaysia, Indonesia, and Singapore. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore and is similar to the Indian Kerala porotta. It is also found throughout Thailand, where it is called "Ro Tee" and is typically sold by Muslims, most often with street carts, and is usually Halal.

In English and in Chinese, roti canai is sometimes referred to as "flying bread" (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti canai is originally called 印度煎饼 "yìn dù jiān bǐng", which means Indian pancake.

Traditionally roti canai is served with dhal (lentil curry) or any type of curries, such as mutton or chicken curry. However, the versatility of roti canai as the staple lends itself to many variations, either savory or sweet, with a variety of toppings and fillings, which includes eggs, banana, sardines, and onion. In Thailand, it is usually served sweet - typical fillings include condensed milk, peanut butter, jam, and nutella, without the curry.

Roti canai commonly is consumed with curries, as a dipping sauce or poured upon the roti. Variations of curries include lentil, vegetables, mutton, beef to chicken curry. However, as a staple food, the versatility of roti canai has enabled the cook to create some new recipes and derivatives with variations of toppings and fillings, either savory or sweet. One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. This makes it a convenient dish to consume while being filling. This characteristic makes it a dish of choice as breakfast or as late-night supper.

In Indonesia, roti canai is often called as "roti cane", "roti konde" or "roti maryam". and usually served with Kari Kambing (mutton curry). It is derived from Indian cuisine and came into Indonesia via the influx of Muslim Indian migration to Aceh Sultanate in Northern parts of Sumatra circa 17th century, and later to the rest of Dutch East Indies in early 19th century. Roti canai is more prevalent in Sumatra, especially in Aceh, North and West Sumatra. Roti cane has been adopted within Malay cuisine of Sumatra, Aceh cuisine, and Minangkabau cuisine. Consequently, there are Malay, Aceh, and Minangkabau restaurants that serve roti canai with mutton curry in Indonesia that are operated by ethnic groups other than Indians. This Indian-origin dish has been well-integrated into Aceh cuisine that it has been considered as theirs.

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Three Colors Marble Steamed Cake ( from egg whites) / Bolu Kukus Marmer dari putih telur

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.

Some of you may have recipes which only uses egg yolks and left the whites... Next time do not discard your egg whites, cause you still can use them in some recipes. 

Or maybe you already have some leftover egg whites and still looking for recipes that use only the whites. 
Well.. you come to the right page 😉
I have 20+ recipes using egg whites only. You can check my web page category by ingredient and click at sub category "egg white"

If you are my old blog reader you may already familiar with my steamed cake recipe, like my famous "Zebra Steamed cake from egg white" or my "Steamed Dark Chocolate Forest Cake".

 

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Rosettes / Honeycomb Fried Cookies / Kuih Loyang / Kembang Goyang

Resep dalam Bhs Indonesia bisa dilihat disini





Selam.... Merhaba from Türkiye everybody 👋

First of all, I's 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 sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

In Indonesian we call it "Kembang Goyang", its traditional snack from Indonesia. 

Kembang means flower. Goyang literally means shaking. Cause we shake the mold (mostly flower shape) after dip into batter and fry in hot oil to release the cookie.

In old time, Indonesian made this cookies only for special occasion such as wedding ceremony, circumcision ceremony or other traditional ceremony. Also during some religious holiday celebration. 

Kembang Goyang basically made of rice flour which is mixed with eggs, sugar, a pinch of salt, and coconut milk. Even though some recipe use tapioca starch and or flour to enrich the texture. It is super crispy and ultra-thin, you'll enjoy not only 3 or 4 pieces ... you want to take 1 jar! 😄

Other combinations also on color and flavors. Mostly we find this snack in mild sweet flavor, but sometimes people make it savory as well. Adding traditional pandan flavor and color is common. If you want to play around with colors and flavors try with rose-pink color, or ginger-yellow. I remember my late grandmother added mild ginger flavor in it.

Adding sesame seeds also can be vary- just like what I made today.

This fried snack also famous to neighboring countries with different name. In Malaysia, Singapore, Brunai , Thailand and further more. Some call it rosette cookies, lotus cookies or kueh loyang. Or behieve / honeycomb cookies, depends on the mold shape used.

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Resep masakan Turki; Göçmen Böreği

Recipe in English please visit this link

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Kali ini saya ingin bagikan lagi satu makanan khas Türki, namanya dızmana (bacanya; dezmana, "e" nya sprti kata beras).
Dızmana ini konon banyak dibuat oleh imigrant suku Trakya di Bulgaria yang datang ke Turki. Maka itu banyak yang menyebutnya göçmen böreği. Dalam bhs Türki göçmen berarti imigran, börek/ böreği artinya pastry.
Tapi ada juga yang menyebutnya dizman atau dıclama. 

Walaupun disebut börek/ pastry, makanan ini tidak seperti umumnya pastry di Turki pada umumnya yang terbuat dari adonan phyllo yang berlapis-lapis. Bukan pula dari jenis puff pastry dan semacamnya.
Dızmana berteksture mirip roti empuk dengan siraman saus yogurt+telur yang biasa dibuat untuk saus turkish börek pada umumnya. Mungkin karena itulah makanan ini disebut börek juga.
Jika ingin tahu aneka börek khas Turki lainnya, bisa dilihat di kategori "Börekler" .

Göçmen böreği ini bisa dibuat dengan isian, biasanya keju putih, kentang yang dihaluskan atau yang lainnya. Tapi sering juga dibuat tanpa isian (plain) dan tak kalah enaknya.... apalagi dinikmati ketika hangat di saat sarapan atau brunch (sarapan kesiangan 😏)

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Tavuk Köy Kebabı / Turkish style oven roasted Chicken Kebab

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 sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Selam everybody..... Merhaba from Türkey 👋

Today I am gonna share another Turkish traditional food calls Köy kebabı. Köy means village in Turkish language and kebab is food with the grilled cooking process. No story is told why it calls "köy kebabı".
Regardless of the name, this meal is an absolute winner, especially for a quick yet delicious dinner. And it's a one-pot meal that I believe you will keep this recipe for a repeatable menu for your family 👪

Serving good food for the family is more than serving good nutrition. So you this recipe is perfect for you who busy but still want to have family dinner. 

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Resep Chicken Katsu dan sausnya / Chicken Katsu recipe with katsu sauce.

Resep in English please visit this link

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Ketemu lagi ya... Ada yang kangen postingan saya gak sih? 😂 *GeeR monde on ya... hahaha 

Tapi kalau saya sih asli kangen pengen nulis terus lho... pengen sharing terus gitu 😊 Mudah-mudahan ada yang ambil manfaatnya.
Inshaallah masih banyak yang ingin saya share, baik masakan Turki-negara asal suami saya, atau masakan Indonesia buat saya kalau pas terserang rindu kampung halaman. Anak saya suka semua, baik Turki atau a la Indonesia 😃

Tapiiii hari ini pengen posting sesuatu yang lain. Ceritanya tiba-tiba pengen sesuatu yang "Japanese" tapi yang sesuai lidah saya dan bahannya gak susah juga di Turki. Maunya bikin ramen tapi susah nemu bahan-bahannya disini dan masih bingung dan perlu cari info pengganti beberapa bahan non-halal. Cari versi yang halal gitu.....

Yuukkk sharing ke saya yang bisa bikin ramen versi halal tapi rasanya yang mirip dengan versi otentiknya... Saya bakal berterima kasih bangeettt. ❤

Akhirnya saya putuskan bikin yang simple dan anak saya pasti suka juga..... Chicken katsu !
Sedikit tentang chicken katsu ini ya...

Katsu, atau “daging (yang) diiris” dalam bahasa Jepang, adalah daging yang dipukul ringan tipis sebelum dimasak. Chicken katsu adalah hidangan populer dari ayam goreng yang dibumbui, kemudian dibalur tepung, telur, dan terakhir dibalut remah tepung roti/ panko. Ada juga yang menyebutnya ayam panko atau tori katsu.

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AYAM WOKU BELANGA / AUTHENTIC INDONESIAN FOOD RECIPE; MANADONESE CHICKEN WOKU

Recipe in English please visit this link

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Kadang selain masak makanan khas Turkey untuk suami, sekali waktu saya juga masak makanan Indonesia. Selain memang lidah sering kangen makanan kampung halaman, perlulah sesekali "rekreasi" selera dengan makanan Nusantara ya... 😍

Naahh..kemarin pas kebetulan banget ada teman İndonesia yang main ke rumah.. ya udah.. makin asyik jadinya kalau makannya gak sendiri.
Awalnya berencana pengen bikin asinan bareng..ehh.. belum belanja buah dan sayurnya.. ya udah.. adanya daun kemangi yang sayang kalau gak cepat kepakai. Kalau rempah-rempah Indonesia lainnya di freezer saya selalu ada alhamdulillah 😊  
Akhirnya masak yang cepat dan yang penting pedas. Gak terlalu berat karena gak perlu santan.. Pas donk kita masak ayam woku ini.

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