About Me

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I´m a foodie who lives to eat. A Singaporean living in the heart of Jakarta. My food blog started because I could never remember my recipes back when we travelled back and forth from here and Singapore...and I´m terrible at keeping folders! So this was my savior. I still rely on this blog to cook so just know that the recipes here are all tried and tested!

Friday, March 17, 2017

Qatayef ( Arabic Pancakes)





Qatayef or Atayef is an Arabic pancake filled with cheese and nuts. Usually served during ramadhan. The authentic recipe calls for Akkawi cheese which is non existent here so I used Belcube cheese (that was in my fridge this morning) :-)

1/2 tsp instant yeast
1 tablespoon sugar
1 cup warm water

Mix the above ingredients set aside until frothy for 5 min. Then add the flour and the rest of the ingredients, mix well, cover and let it rise for 30 min.

1 cup All purpose flour
1/4 cup sugi (semolina)
1/4 tsp salt
1/2 tsp baking powder

Pour batter onto ungreased nonstick pan just like how you would make a pancake.




So not cook the other side of the pancake. Remove from pan once the TOP part is dry with no wet mixture




For the filling I used Belcube cheese, sugar and cashew nibs. You can always use any other nuts , cream cheese, feta or even ricotta.




Pinch the edges.




Deep fry until golden. Pour sugar syrup on both sides.

Orange Blossom Syrup

3/4 cup sugar
1/2 cup water
1/2 tsp orange blossom water

Simmer sugar and water until thickened and all sugar is melted.
Add orange blossom water. Alternatively u can use rose water




Sunday, March 12, 2017

Jalebis (deep fried squiggly fritters)





Jalebis, Jalebis, Zulabia, Zalabiya is an Indian / Middle Eastern dessert or snack made from Gram flour and soaked lightly in saffron infused syrup.

Firstly, you need a squirt bottle to make squiggles of batter.




Make the sugar syrup.

160g sugar
125ml water
A few saffron threads

Simmer the sugar & water for 5 minutes until the mixture becomes thicker. Add the saffron or alternatively a drop of rose water or rose Essence. Set aside




For the batter you need gram flour or lentil flour. You can buy ready packaged gram flour but I just grind chana dhal into a fine powder.

1/4 cup gram flour
1 cup all purpose flour
3/4 cups water
1/8 tsp baking soda
A pinch of baking powder
1/8 tsp tumeric powder
A few drops of yellow food colouring

Mix all the ingredients and whisk for a min so aerate the batter. Pour into the squirt bottle and deep fry around 2 inches of batter in spiral design. Or you can just make squiggles.





I used Ghee to deep fry the batter for an authentic taste but Ghee is really expensive so I fry in small batches. Or you can just use vegetable cooking oil.

The batter makes about 2 dozen Jalebis. Fry until golden brown, place on kitchen towel to absorb the excess oil and dip into the sugar syrup. I usually dip and remove so that the Jalebis don't get too cloyingly sweet.




Friday, March 03, 2017

Japanese Cheesecake




Recipe

Melt the following ingredients in a bain marie until the cheese melts and well blended with the butter and milk. Add lemon juice.

250g cream cheese
100 ml milk
50g butter
1 teaspoon lemon juice

6 egg whites
1/4 tsp cream of tartar
70g sugar

Whisk all the above ingredients into a meringue.

6 egg yolks
70g sugar
60g cake flour (sifted)
20g corn flour

In another bowl whisk the egg yolks & sugar to a soft peak (5 minutes of whisking less if you're using a mixer). Then add All The sifted flour in.

Once the cheese mixture cools down,add in lemon juice and fold into the egg yolk mixture. Mix throughly.

Fold half of the meringue into the cheese mixture. Then fold the balance meringue in.

You can use 8 inch round pan or 8 x 6 rectangle pan or 7x7 square pan like I did. Grease the pan and line it with greaseproof paper. I like to have excess paper at the top of the pan for easy removal. Bake it in a water bath for 1 hour 15min give or take, in a 160 degree oven.











Saturday, February 25, 2017

Talam Keladi





Ok so today marks the second day of Yam cooking ... there's 6 so I Guess I'll be cooking yam Everyday!

Chop and boil 1 yam. Usually it weighs between 100-150g. It's fine. It doesn't change the taste or texture of the kuih.

Drain and set aside.

For the white base of this kuih, just mix all the ingredients in a pot and cook on slow fire until slightly thickened. Remove from fire and add in the boiled yam.

2/3 cups rice flour
1 tablespoon tapioca flour
1/2 tsp salt
2 tablespoons sugar
330ml of coconut milk (i used 100ml kara 230ml water)




See the chopped boiled yam in between? 1 yam is perfect for this recipe. Grease a 6x6 takeaway container and pour the mixture in. Steam for about 20min.




Next we make the purple layer of this kuih. Yams are supposed to be purple so I added a few drops of purple food Colour to the mixture. Same thing just add all the ingredients in a pot and slow cook it until just slightly thickened and pour over the steamed white layer.

1/2 cups all purpose flour
80g sugar
1 egg
250ml coconut milk (I used 80ml kara and 170ml water)
A tiny pinch of salt
Purple food Colour




Pour the purple layer on top of the white layer and steam for another 40min. Chill and serve




Talam Berlauk







I love love love talam Berlauk Kukus!! What's usually more popular is the Kuih Berlauk which is oven baked.

So since Mr Hubs went to Bogor and bought me a whole load of Yams, time to make it! The pic is a little blurry cuz of all the steam from steamer. And no I forgot to take a proper pic :-(

For the filling / topping -

1 large onion (sliced)
1 garlic (minced)
Minced beef 200g
1-2 Chillis (sliced)
1 tsp turmeric powder
1 tsp chicken stock powder
Salt to taste
A bunch of spring onions & parsley (chopped)
Fried shallots (bawang goreng)

Sautéed the onions, garlic and Chili in oil until fragrant and add beef and seasonings. Lastly add in the chopped herbs and fried shallots. You can all more Chilli if you like it spicy.






For the base you only need ONE yam.. the root part and only 100-150g worth of chopped, boiled yam.




Drain and mash the yam




For the base, all you need is to mix all of the following ingredients in a pot and cook over slow fire until slightly thickened. Then add the mashed yam in. Add also about 1-2 spoonful of topping into the mixture. The perfect size for this quantity is the 6x6 takeaway plastic container

90g rice flour
20g corn flour
10g all purpose flour
500ml coconut milk. (I used 150ml Kara and added 350ml water)
Salt to taste




Grease the container and pour the base mixture in and steam for 15min. Then pour all the topping and continue steaming for another 45min. You need to cool the dish completely before cutting so that it's firm. Trust me if you're impatient, all you'll get is a mushy savoury bubur sumsum.. (yes I talk from experience :-))




Thursday, February 23, 2017

Kerepek Layang Layang





My aunt's Mother in law used to make the best kerepek layang layang! It's a kerepek that's not easily available anymore because of new trends and products. But I have an old soul so I stick to the ones I like.

This recipe yields around 4 containers so if it's too much just halve the recipe.

500g flour
1 egg
3 tablespoons softened butter
1 teaspoon salt
160ml water

Mix all the above ingredients and knead until the dough is soft and pliable. Divide dough into 8 portions so that it's easier to roll.




Make a paste of 6 tablespoons of oil and 6 tablespoons of cornflour.

This is to be spread over the dough before rolling. The paste is what makes that flaky layers in between the dough




After spreading the paste over the dough, roll the similar to a Swiss roll. (Above pic)

Slice around 1cm thick and flatten using a rolling pin. I like my kerepek slim for easy storage.




Deep fry the dough in hot oil on medium heat until golden and crispy. Strain and Dust with icing sugar




Sunday, February 19, 2017

Ongol-Ongol Ubi (Steamed Cassava Cake)




I love all things cassava! Especially traditional kuihs such as Bingka Ubi or this. For Bingka Ubi it's baked but Ongol Ongol is steamed.

I made a small portion enough for 4 people.

250g finely grated cassava

90ml of coconut milk
50g sugar
1/3 packet of agar-agar powder (4g)
A pinch of salt
1/2 tsp vanilla Essence

Food colouring (I used pink and green)

1 cup grated coconut steamed with Pandan leaves & 1/2 tsp salt

Whisk sugar and coconut milk & agar-agar powder. Add salt, vanilla and grated cassava. Make sure it's throughly mixed.

Divide the mixture into 2 and add drops of food colouring according to your preference.

I use those 'take-away' plastic containers (16x11). Grease with cooking oil and place one bowl of mixture. Smooth the top and steam for 15 min. Remove from steamer and pour the next bowl of mixture. Steam for 30 min. Remove from steamer and cool. Once the Ongol Ongol is cool, slice and roll onto coconut.



Friday, February 17, 2017

Swiss Roll with Buttercream & Grated Cheese




Swiss roll may be a little daunting for the beginner baker because everything can go wrong .. the cake might crack, batter too sweet etc

For this recipe it's a really basic Swiss Roll. You can use jam, Nutella, or Buttercream like I did .. I like Buttercream .. I'm old school like that :-)

Recipe :

4 eggs
85g fine castor sugar

Whisk on high until really fluffy

50g cake flour or all purpose flour
10g corn flour
1/2 tsp baking powder

Sift the above ingredients into the egg mixture

85g melted salted butter
1/2 tsp vanilla extract

Whisk the dry ingredients into the egg mixture and drizzle the melted butter and vanilla extract into the mixture.

Pour mixture onto a greased and lined tray (26x26) and bake at 180degrees for 20-25 min.

Now comes the tricky part. Lay a clean tea towel and sprinkle with castor sugar. Flip the hot tray over the teatowel. Peel away the greaseproof paper and let cool.

Buttercream Filling

100g salted butter
100g icing sugar
1/2 tsp vanilla extract

Cheddar cheese 1/2-1 block

Whisk the butter and sugar until fluffy and almost white in Colour. Chill until the cake is cooled. Spread the buttercream on the cake and grate cheddar cheese over the buttercream. Roll the cake carefully and tightly and dust icing sugar on top



Monday, February 06, 2017

Thai Style Steamed Fish with Lemon Sauce




This is a lovely steamed fish dish.. Its actually hard to Find seabass here (Surprise! Surprise!!) so when i do Find it i have to steam it!

Today we do Thai style just like the ones at Tamnak Thai..

Tangy Sauce :

500ml Chicken broth
10 cloves minced garlic
3 chopped chillies (more if you like it spicy)
2-3 tanlespoons palm sugar
1/4 cup fish sauce
4-5 lime juice
chopped cilantro.

Boil the broth and add in the garlic, chillies & palm sugar. Remove from heat and mix in the rest of the ingredients. Set aside

Clean, stuff the fish with garlic, ginger & lemongrass. Steam for 15min-20min. Remove from steamer and place on platter. Pour the hot tangy sauce over the fish. Garnish with cilantro and sliced lime and then DEVOUR!



Sunday, December 04, 2016

Kuih Bahulu




A very simple malay kuih similar to Madeleines..

3 eggs
150g sugar

Whisk until light and fluffy

1 teaspoon vanilla essence
160g flour
1 teaspoon bicarbonate soda

Add vanilla Essence, flour and soda.
Grease kuih bahulu moulds, spoon only 3/4 full and bake for 20-25 minutes at 180 degrees.



I usually halve the batter. One plain and another with Chocolate chips or chocolate rice




Tuesday, November 15, 2016

Bombay Karachi Halwa




for corn flour mixture:
½ cup corn flour
1½ cup water

other ingredients:
1¼ cup sugar
1 cup water
1 tsp lemon juice
4-5 tbsp ghee
10 cashews, chopped
¼ tsp cardamom powder / elachi powder
few drops of orange food colour / colour of your choice
almonds, chopped for garnish


corn flour mixture recipe:
in a large mixing bowl take corn flour and water. Mix well

cornflour halwa:
dissolve sugar and water into a syrup
allow the syrup to boil.
pour corn flour mixture into the boiling sugar syrup stirring on low-medium flame.
once the corn flour mixture starts to boil, and starts to thicken.
immediately add a tsp of lemon juice.
also keep stirring till the mixture thickens completely.
now add a tbsp full of ghee.
and mix continuously till all the ghee is absorbed.
add another tablespoon of ghee and continue to mix till it turns glossy.
then the mixture will start turning transparent and silky. releasing ghee from sides.
add food colour, cardamom powder and chopped cashews.
continue to mix till mixture will start to form a lump.
transfer the mixture to a tray and smooth the top and sprinkle
chopped almonds. Cool for at least an hour & cut to desired shapes.









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