Citra's Home Diary

Hamsi Pilavı (Turkish Anchovy Pilaf)

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.

Seafood is my number one choice when I was in my country. With very long beach line and thousand of island makes Indonesia produce hundreds kind of seafood... sigh.... I miss crabs, shrimps, lobsters and their friends d(*_*)b

Living in Bursa make me eagerly search for some seafood, but I found only some kind of fish instead of crabs and its friends....

Crabs is something very rare to find here. Only in big chain market sometimes sells it.

Please Buzz on My Today's TOP 9, December, 06, 2010

Another my recipe become choice of Today's TOP 9 version FoodBuzz , today, December 6th 2010. Check the recipe and have a buzz for me
@(^_^)@ .. thx

Blood orange upside down pudding

Selam everybody...merhaba from Turkey

Pudding and syrup are really perfect for this weekend evening dessert today, but I am a little disappointed with the Candied orange blood. There is a slight bitter taste in it, I have no clue about it. I peeled it's skin, has been seeded as well, but after I candied them, I tasted slightly bitterness :(

But overall, my husband and I are satisfied with the look and taste .. Maybe anyone can help me to avoid the bitter taste in Candied (blood) orange in my recipe?

Blood orange candied ingredients:
- 1 cup granulated sugar
- 1 / 2 cup water
- 2 tsp lemon juice
- 1 / 2 tablespoons unsalted butter
- Food yellow / orange color (if desired). I do not use it, so mine is clear colorless syrup.
- 2 pieces of blood orange large size. Peeled. Slice crosswise about 1.5 cm thick (1 orange into 4 or 5 slices). Discard any seeds.

Spiced Checkerboard Cookies (kue kering domino berempah)

I LOVE cookies as much as I make it.. Cause I can "play" with the dough, it reminds me when I was kid I played (tried to make actually)with cookie dough when my aunties or my late grandma made them in our kitchen....Yeahh.. I started love and enjoy making things in kitchen since I was Child....Mostly we made cookies and other traditional Indonesian cake and meals. So making cookies (or in Indonesian language we call it "Kue Kering") always bring some kind of nostalgic memory...

There are many kind of cookies from Indonesia that I know and some I already posted in my Blog. But this 'Kue kering Domino' (that's we usually call it), frankly speaking, this is my first!

Yes, there's always first time of everything, right? d(^_^)b and I admit, this cookies far away from perfect ! I must try better next time. I love spicy or cheesy cookies, not really sweet, so will be perfect with my tea or coffee d(^_^)b

Because I use spice and small amount of cocoa, the brown color of these cookies less contrast with the white (yellow) dough. You can add more cocoa if you like or add dark chocolate color will be nice.

Ingredients:
Prepare all ingredients in room temperature.
- 3 cups flour
- 1+ 1/2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package (250 grams) unsalted butter
- 3 /4 cup caster sugar
- 1 large egg
- 2 teaspoons cocoa powder
- 3 tsp cinnamon powder
- 1/8 teaspoon ground cloves
- 2 teaspoon ground ginger
- 1 tsp vanilla powder.

Even though I'm out of US.. I really want this B'day Present ! (^_^)

I just met and became a friend from FOODBUZZ dot com.. it's great to have many friends from many different places on earth with same pleasure and they are all foodies ! @(^_^)@

And when I cross by and check some of their pages I found great one. Page name http://www.everydaysouthwest.com/ and it's celebrating their b'day by giving away one beautiful kitchen gadget which every body want! (I'm eagerly want it too... even though I'm out of US.... hehehhee) .

Just check their nice and beautiful page here and experience by your self @(^_^)@

Steamed Zebra Cake from Egg White

Pretty often we make a cake or ice cream, most recipes leaving the egg whites .. Usually we only collect that egg white and put in refrigerator just until we knew already piled a lot without knowing what to do ..

Same case as me recently ..

And after searching all my recipe files special using (left over) egg white, finally I decided on this steam cake.

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

Steamed Zebra Cake from Egg White

By: Çitra's Home Diary

Ingredients :

450 ml egg whites
1 cup caster sugar
2 tsp lemon juice
¼ tsp salt
1 ½ cup flour
2 teaspoons baking powder
1 tsp powdered vanilla
1 ½ tablespoons cocoa powder
¾ cup olive oil or other vegetable oil will do

No Bake pumpkin cheesecake

Who would not like cheese cake? All dessert if made from cream cheese .. certainly produce a delicate taste and must be nyum-nyum ... But not once or twice I also fail failed to make some cheese cake-cracking looks at surface mostly become my problem .. but still it taste yummy (^_^)

This time I want to try making non-bake version, other than easy, it's also more delicate. While now days is pumpkin season, I have an idea to make it cheese cake non bake version. I admit, its surface is less pretty, I want to make some kind of swirl motif on it to make a more attractive, but lack of expert, it look like this, but ... just enjoy it .. Next time would be more beautiful (^_^)

Just Want To share my simple recipe
Ingredient I:
- 20 ~ 25 ginger snap cookies, finely crush. For Ginger snap recipe you can see here
- 50 g unsalted butter. Melted.
Ingredients II:
- 225 g cream cheese
- 1 / 2 cup caster sugar
- 1 / 4 cup whole milk
- 1 / 2 tsp vanilla extract.
- 1 tsp Lemon Zest
Ingredients III:
- 450 g cream cheese
- 1 / 2 teaspoon vanilla extract
- 1 / 2 cup brown sugar
- 1 / 4 cup whole milk
- 1 1 / 2 cup pumpkin puree
- 1 teaspoon ground ginger
- 1 / 4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 / 2 teaspoon nutmeg powder (from grated nutmeg)
Materials IV:
- 1 tablespoon unflavored gelatin powder, dissolve it with 1 / 4 cup water in small sauce pan.

Method:
1) Making basic crust: Mix ginger snap crust with melted butter until blended. Then press to the bottom of 7 or 8 " springform pan . Cover with plastic film and store in refrigerator.
2) Makin filling: In a food processor (or you could use blender), mixed materials II. Blend until smooth. Place it into medium bowl. set aside.
3) By using a food processor or blender, mix ingredients III. Blend until smooth. Place into a large bowl. set aside.
4) Heat over low heat, gelatin mixture until gelatin dissolves and clear. Take 1 and 1 / 2 tbsp gelatin solution and mix into medium bowl cream cheese, stir well. mix remaining gelatin into a large bowl cream-pumpkin mixture and stir well.
5) Take springform containing the crust, pour pumpkin-cream cheese mixture from big bowl. Then slowly add cream cheese, make a motif by swirl it with table knife or metal skewer.
6) Cover with a thin plastic film and chill in the refrigerator for at least 5 hours before serving.
Enjoy your pumpkin cheese cake (^_^)

Damla Sakızı KAZANDİBİ (Turkish dessert)

Dessert or "tatlı" in Turkish language means Sweet. So mostly Turkish dessert are sweet and delicate. Just like this one.. called Damla Sakızı Kazandibi.

Damla Sakızı= also call mastic gum, Kazandibi= Pudding. So this pudding made from milk, rice flour, cornstarch and powdered sugar also content this kind of mastic gum. Cooked then burned a bit on stove to make 'skin' underneath (it will turn over when served).. with strong Cinnamon flavor make this dessert perfect to complete your lunch or dinner.

Ingredients

- 1 liter of fresh milk
- 3 pieces (small pieces form usually less than 0.5 cm in diameter) damla sakızı or mastic gum.
- 3 tablespoons rice flour
- 2 tbsp corn starch
- 1 cup powdered sugar + 1 tablespoon + a few tablespoons for sprinkle on baking pan.
- 1 cinnamon stick
- Enough ground cinnamon for topping when serving.

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