Basic and Simple custard Eggnog (non Alcohol)

Classic Dessert that I like much...

Simple and easy to make. Just perfect meal for dessert after dinner ....

materials:
2 egg yolks
2 tablespoon sugar
1 cups fresh milk. heat (no need to boil)
1 tsp vanilla
Lemon zest from 1 lemon
grated nutmeg

- Pre-heat the oven at 200 deg C and prepare 3-4 pcs heat-resistant bowl or cup.
- Stir with manual whisker, eggs and sugar until sugar has dissolved. Add lemon zest.
- Pour the milk slowly and gradually while stirring very slow. Wait a few seconds each adding.
- Add vannila. stir well.
- Pour into heat-resistant bowl or cup . Give grated nutmeg on top.
Bake in water bath method until cooked (about 45-50 min)


Serve after being stored in the refrigerator.

Bahasa Indonesia.

Hidangan pencuci mulut yang mudah dan sempurna untuk menutup makan malam bersama keluarga. Mudah dan cepat membuatnya ..

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#KAASTENGELS cookies ... Classic Indonesian Cheesy Cookies

Every "Hari Raya Iedul Fitri" (Islam celebration after Ramazan) in my homeland, this cookies always served. Every house me and family visit always made this as homemade and still become our number one cookies of all. It's becoming like tradition cookies ever. And last "Bayram Ramazhan" (Turkish language for same feast), I just wanna "feel Home" and made these cookies in my table beside Turkish Baklava and other Turkish delight @(^_^)@

It's Just simple cookies for tea or coffee companion if you want to try it also. Cheese based cookies definitely will become favorite of each person .. easy to make and easy to find all ingredients  .....why don't we try?

Ingredients:

• 300 gr unsalted butter
• 2 egg yolks
• 500 gr flour
• 25 gr cornstarch
• 25 gr milk powder
• 1 teaspoon baking powder
• 100 gr Parmesan cheese
• 50 gr white cheese or cheddar cheese

For topping/ toppings spreads:

• 1 egg yolk, beat with 2 teaspoon water.
• Enough mozzarella Cheese for sprinkle-grated.

Method:

1. Beat butter and egg yolks until fluffy and pale. Add cheese and stir until smooth and well blended.

2. Mix in flour, milk powder and cornstarch, mix slowly until all well blended
3. Form dough as desired, use cookie cutter or milled with rolling pin and cut lengthwise
4. Arrange on baking pan, basting the surface with egg yolk and sprinkle with grated cheese
6. Bake in oven with temperature of 160 ° C until golden yellow/ done.


Store cookies in clean and airtight jar.

Check my other Kaastengels recipe here.

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Soup Udang ( Shrimp soup )

Summer of 2010 will be over soon .. Cold north wind start to blows made the air become colder and as usual, cold makes my stomach is always hungry @(^_^)@  ..eager to eat flavorful seafood meal, spicy and hot ... and this Shrimp soup seems right choice ..

Ingredients:

•  1 kg of fresh shrimp. Wash and clean the skin. (Head of the shrimp should not be discarded, can be used for soup stock)
•  300 g fillet of fish (carp or salmon). cut into cubes.
•  500 g Mushroom. cut into wedges.
•  2 pieces lemongrass. Hit and softened the stalks and cut into three  parts.
•  5 kaffir leaves
•  1/2 cup cayenne small red pepper (or to taste). softened by hit.
•  1 / 2 tablespoons fish sauce (oyster sauce)
•  Sugar and salt to taste.
•  1 1 / 2 liter of hot water.
•  1 medium lemon, squeezed. (If you want more sour taste, can be added more)

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Tomato Zupa Soup

Actually I don't really like soup, any kind of soup!.... But since I ate this Zuppa soup 1st time ...then I just love any kind of  Zuppa soup ever since... 

I am Pastry lover, and I can find pastry as a unique cover of this zuppa soup...maybe that's why now I become a zuppa soup lover.... @(^_^)@

Many kind of soup we can vary with this "zuppa style".. we can make peas soup, chicken creamy soup, tomato soup, etc... then add the pastry as it's cover... hmm... not only make your soup has better taste, it also has fancy look.. just have a try..!

Today I made tomato zuppa soup... creamy and yummy.!

Ingredients:

- Half recipe basic pastry dough. milled thin  about 1/2 cm thick and cut as wide as soup bowls (as cover)

-2 tablespoons vegetable oil/ butter

-5 medium tomatoes, peeled and grated to pureé

-2 tablespoons flour

-1 tablespoon tomato paste

-5-6 cups hot water/vegetable stock

- salt as taste

- Enough mozzarella cheese, cut into small cubes

How to cook:
1) Heat oil/butter over the saucepan. Add flour, and stir. add tomato paste. Stir again.
2) Put the tomatoes pureé. Cook for approximately 3 minutes. Add hot water and stir until thick. Add salt, test the taste. Turn off the heat

Note: if there is tomato seeds to be separated, can be filtered or mashed with a hand blender

Serving:
Place soup into heat-resistant soup bowls and add some pieces of cheese. Then cover with pastry dough. Bake in oven until pastry baked golden brown.

Serve warm.

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Menemen. #turkishfood

"Menemen" is one of many other daily Turkish meal. The main ingredient is egg, cooked with onions and tomato paste. In some regions they add some cheese too. Then served hot with bread.

Ingredients:
- 4 eggs
- 1 medium onion. finely chopped.
- 2 cloves garlic (optional). finely chopped.
- 1 medium tomato. finely chopped.
- 4 green peppers. cut into small cubes.
- 1 tablespoon tomato paste. dilute with 3 / 4 cup warm water
- Salt to taste
- 1 tablespoon butter for sauteing.

How to cook:

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Ayam asam manis (Sweet and sour Chicken)

I'm big fan of this meal... Like never boring with the sour and sweet taste in it.. so fresh and fulfill my craving on my own food style.

Here I post my recipe if you want to present Asian taste once in a while for your family dinner table

 Ingredients:
- 500 gr boneless chicken meat. diced
- 3 tablespoons corn flour.
- 2 tablespoons cornstarch (or you can use tapioca starch)
- 1 egg. Beaten.
- 3 cloves of garlic.finely chopped
- 1 medium onion. cutting width.
- 1 medium red bell pepper. Seeded & cutting width.
- 1 medium green bell peppers. Seeded & cutting width
- 1/2 tbsp tomato sauce
- 1/2 tablespoons soy sauce
- 1+ 1/2 tbsp lemon juice or vinegar
- Salt, sugar and black pepper to taste.

- enough vegetable oil for fry and sauteing.
*if you like more hot spicy taste, you can also add some birdeye/ cayenne hot chili.

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Nastar isi Apel / Apple tart cookie

"Lebaran" (Iedul Fitr Feast) this year I spent in Turkey with husband .. It feels so nostalgic feel the atmosphere of  Iedul Fitr Feast a la Indonesia .. Many kind of cookies, "ketupat"(*) eat with Indonesian traditional food (sayur santan), homemade syrup, together with family in Indonesia ....

In Turkey, every Iedul Fitr feast (Ramazan bayram) there always been "baklava"  serve at every house in Turkey ... Unlike in Turkey, "lebaran" feast in Indonesia feel it is incomplete without cookies and other snack, also "ketupat" as the main dish at every homes in Indonesia ... Ooohh ..how I miss Indonesian "ketupat" ....

Trying to ease a little bit homesick at Iedul Fitr feast, I made some traditional "lebaran" cookies also, like this one: "NASTAR" . Nastar is cookies fill usually with homemade pineapple jam, but since I hardly ever to find pineapple this summer -unlucky me :( , so I made it with homemade apple jam.. not bad as well, indeed can be as variation of 'new' nastar after all  d(^_^)b

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Sambal Badjak / Sambal Bajak (Indonesian traditional chilly condiment)

"Sambal" or ground hot spicy chili  most always served in Indonesian traditional family's dinner table. In Indonesia we can make this hot  sauce from bird eye hot chili as main ingredient throughout the year (all seasons). Different from country with four seasons,this small hot chili we usually find only in summer.

 

We have many kinds of chilli sauce from various regions in Indonesia from eastern Indonesia to the western tip of Indonesia.

Since this summer in Turkey I could find bird eye chili, this time I want to make sambal Badjak ... If other Turkish women will make tomato pasta for next winter stock,I'll  make a little more my own hot and spicy chilly sauce to be stored during the winter .. d(^_^)b

You will need:
-Bird eye chilli pepper 200 gr, the more you use it, the more hot spicy you'll get.
-Big-red chilli pepper 100 gr.
-1 large tomato. If you don't like too hot, tomato can be added.
- 4 cloves of garlic.
-Belacan/ terasi (shrimp paste) to taste (I use 1 tbsp)
-Sugar and salt to taste. (I use 1/2 tbsp coconut Java sugar/ palm sugar)


ground and puree all ingredients above until smooth with food processors or a manual with mortar and pestle.

After finely ground. Heat enough cooking oil. Cook the sauce with additional:
- 3/4 cup coconut milk
- 2 pcs Bay leaf
- 1 small size galangal (optional)
- Lemongrass, bruised white part

Cook everything over a low heat until thick and boiling.

Ready to served.
Or you can store it in clean sterilized jar, keep in refrig for not more than 2 month.

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