The magical Gingerbread Cupcake

First of all, I'm sorry that I can't keep my promise to post the story about my journey in Bali last November. I didn't imagine before, that month of December will pass very fast. The month that I have been really waiting for months, will end very soon... and I have no time and energy to post that story. Hopefully next month I'll have perfect time to upload the photos and the story.

We began this month with some busy activities, preparing our relative's wedding at the first week of December and continued with the kids 'busy' school activities at the end of 2nd term. Preparing their assesments, lots of homeworks and their final presentations (oh, even my 2nd grader son is using Power Point for his presentation! ck..ck..ck...).

Then only 2 weeks before Christmas, we had a chance to decorate our christmas tree in the living room.
At the end, I'm so glad that everything is going to be okay, my heart fills with tons of JOY, and we're ready for welcoming Christmas!

Every December, we incorporate dozen of symbols of the season into our holiday festivities. It is a tradition that we find christmas tree, ginger bread house, nucracker, snowman, candy canes, wreath, holly, etc, during this season. But for us, who live in a tropical country, actually not all of them are known to us.

I grew up in small 'mining' town in South Sulawesi, called Soroako. There is no mall or big shopping center and no fancy restaurant in that town, but we have the beautiful Matano Lake (the deepest lake in Indonesia, the tenth deepest lake in the world). Christmas was my family most intensely celebrated holiday. On Christmas, My mother baked, cooked and we decorated our christmas tree. We always stayed at home, surounded by our family. We were busy in Church, preparing Christmas drama and practising Christmas Choir. That's the memorable 'simple' Christmas that I always remember.

Special thanks to my friend, Sisca Marunduh to let me use her 'old' pictures.When other children always imagine that Santa Claus always comes with his sleigh and reindeers, not for us. Every years we watched Santa came with different 'vehicle'. One Christmas he came with a helicopter. Other year he came in a truck (a very big mining truck), and another year he came by a boat from the lake. Don't you think that we had awesome childhood memories? Yeah, we're so lucky!!

Now, my family & I live in a big metropolitan city, where shopping centers have become one of the popular destinations for most of Jakartans. People are very excited to go shopping, hang out, and christmas become more commercialized :( Oh I miss those old sweet memories.Talking about food, again... every part of the world has their own tradition. Eggnog, mince pie, fruit cake, gingerbread, or even candycane are not popular things for us to enjoy during the Christmas. But not too different with the Idul Fitri celebration in Indonesia; some cookies like nastar, kaastengels, snow white cookies will be served in almost every family that celebrate Christmas. And again, this year my sister send us those cookies! She's so lovely, isn't she? Unfortunately, until this second, I'm not brave enough to open that jars (still sealed). The reason... I'm so sure, that I'll be the one who will eat most of them, and the result... my 'shape' will be not too good during this 'family gathering' season. *yeah... you can laugh loudly now!*Oh no... I'll open it to take some pictures of it :DOne thing that I really need to tell that not like other Christmas before, this year I only try one new recipe. It's the Gingerbread Cupcake from Martha Stewart's Cupcakes Recipe Book.For me, this magical cupcake, give scent that says it's Christmas time!Since my children were small, almost every Chrismas I bake gingerbread cookies for them. This year, actually they keep asking me to bake the cookie. With classic reason 'busy', 'no time', 'tired'... I couldn't make it. But this cupcakes give us a 'happy ending'. Very easy to make, with delicious gingerbread flavor. Yeah... gingerbread has never lost its ability to charm and delight! Remember my [Christmas Edition] Ginger All the Way! posting, where I wrote that I failed making the gingerbread cupcake... aha..now, I made it! Successful.
For the companion, I prepared 'Chocolate-Bar Hot Chocolate'. The chocolate flavor is very deep, and delicious.*actually Martha Stewart decorate her cupcakes with buttercream and put the small gingerbread cookie on the top, but I chose to put 2 cashew on the top of the cupcake and dizzle with melted chocolate. Hhmmm, Yummy...Gingerbread Cupcakes
source: Martha Stewart Cupcakes. Makes 22 (I made 24)
Gingerbread is the most recognizable Christmas time flavor, the scent of its signature spices baking in the oven fill a home with holiday cheer. These cupcakes are made with the same mixture of spices-nutmeg, clove, cinnamon, and ginger as the gingerbread.
1.5 cups all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1.5 cups (3 sticks) unsalted butter, room temperature
1.5 cup sugar (I used 3/4 cup granulated sugar and 3/4 cup palm sugar)
3 tbsp unsulfured molasses (I used honey :))
4 large eggs, room temperature
1 tsp pure vanilla extract

1. Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together flour and spices.
2. With an electrick mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add the molasses, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Gradually add flour mixture, beating until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cook 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 3 months, in airtight containers.
Chocolate-Bar Hot Chocolate
source: The Martha Stewart Living Christmas Cookbook. Hot chocolate made from candy bars is a child's idea of heaven. It also saves time since the sugar is already added. Candy-cane stirrers give the chocolate a hint of peppermint flavor.
1 chocolate bar (8 ounces), finely chopped
1 quart milk
4 candy canes, for garnish

Combine chocolate and milk in a medium sauce-pan. Place over medium heat; whisk frequently until chocolate has melted, about 5 minuts. Whisk mixture to combine well, then divide among 4 mugs. Serve garnished with candy canes.
I think it's about time to stop writing... I need to get ready to go to Church for Christmas Eve Service, continue with our big family dinner in my parent's house.I wish you a very Merry Christmas.
Have a Peaceful and Wonderful Season.

"Thank You"

I've just arrived home from the beautiful Bali Island this afternoon. It was an enjoyable great trip. Hundreds of pictures have been loaded into my compact flash card. I have no idea when I'll have time to edit and share them with you.
I feel so grateful that I have a chance to visit this wonderful place (again) and photograph their rich traditional culture and beautiful sceneries.Thanks very much to my Parents & my sister who took care of our children during my short vacation, it gave me a chance to spend intimate time with my husband and recharged my energy. *Special thanks to my darling husband to let me join his business trip :)) Now, I'm back.
I just want to say thank you to all readers for your support. Many many thanks to all of you who wrote comments in this blog. I'm sorry for my late reply. Happy Thanksgiving!

Warm Brownie Cups

There are two things that made me very happy this week.
First, I'm back to my regular swimming activity after more than two months absent.
Last Friday morning, I started with 1600m long breaststroke, 500m less than my normal distance. Not bad at all! The whole day, I felt so good about it.
Second, I'm back to my regular baking recipe trials.

Actually, I bake about 2-3 times a week regularly, but not trying a new recipe. Just baking muffins, or brownies or simple cake for my family using the recipes that I have tried before.
I remember back in 2006-2007, almost every week I tried at least one new baking recipe. I miss those days.

So ... here I tried another type of brownies! *again?* :)
Brownie is a treat that never disappointing. It is a wickedly tempting treat. Sometime, even it comes out from the oven without perfect result (not fail), but it never left more than 2 days.
I took the recipe from one of my 'very thick' recipe book that I own for more than 5 years; The Martha Stewart Living Cookbook. This recipe was published on Martha Stewart Living Magazine Okt/Nov 1992; it was 18 years ago! Luckily, I was not too late to find this recipe, at least no more than 20 years :o

What is so special of this type of brownies?
It's the texture. It has 'pudding' texture. It also is very soft (especially when we serve it warm) and gooey. We need to bake it in individual custard cups or ramekins.
Delicious, of course!
So, to produce this soft texture, one of the requirement is 'beating the eggs until foamy and light', not 'just mix' like regular brownies. The combination of the foamy beaten eggs, two type of chocolates and using 'au bain marie'/waterbath baking method, give this brownies lovely texture, resulting in its smooth and rich flavour.
My children really love this brownies, ... 2 days after I tried this recipe, I baked one more time.
Yup, one cup is never enough!
Warm Brownie CupsIngredients
Makes 5.
4 ounces semisweet chocolate
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 cup cocoa powder
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar
Confectioners' sugar, for dusting

Directions :
1. Heat oven to 350 degrees. Place a baking pan half full of water in oven.
2. Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.
3. Sift together twice all the dry ingredients except sugar. Set aside.
4. Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
5.Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioners' sugar.
note :
Oven temperature : 350 F ~ 180 C

Gulai Daging Sapi

Saya selalu kagum dan berterimakasih kepada banyak penemu-penemu peralatan dapur yang pada akhirnya mempermudah proses masak-memasak. Pernahkan terpikir bagaimana dipermudahnya kita mengupas wortel atau kentang dengan adanya 'peeler' atau mudahnya kita menghancurkan bawang putih dengan bantuan 'garlic masher'? Cobalah perhatikan peralatan dapur yang kita miliki, dari yang sesederhana parutan berbagai ukuran hingga yang secanggih bread maker atau food processor. Betapa dimudahkannya kita beraktifitas di dapur dengan keberadaaan alat-alat tersebut.

Saya tidak mengenal seorangpun penemu alat-alat tersebut. Tapi tidak jarang, ketika saya menggunakan peralatan tersebut saya berpikir,'akan repotnya saya tanpa alat-alat ini'. Kagum dengan keberadaan alat-alat sederhana dengan fungsi yang hebat.
Salah satu alat yang sampai saat ini sangat saya kagumi adalah Cetakan Roti Jala (seperti foto di atas). Berbeda dengan cetakan roti jala 'edisi' terdahulu, yang mengharuskan kita menuang adonan pada cetakan yang telah diposisikan di atas wajan, cetakan model ini memungkinkan kita bekerja dengan lebih 'rapi' dan mengurangi ceceran adonan disekitar kompor. Sangat praktis dan fungsional.

Roti Jala sendiri cukup populer di Indonesia dan Malaysia. Hidangan bernuansa Melayu yang biasanya disajikan dengan Kari/Gulai.
Resep Roti Jala sudah pernah saya posting bersama resep Kari Ayam.
Kali ini, roti jala saya sajikan bersama Gulai Daging Sapi, yang resep aslinya adalah Gulai Kambing. Kalau pun ingin menggunakan daging kambing, tentu tidak salah. Pilihlah bagian daging tanpa lemak.
Gulai Daging Sapi
Sumber : Primarasa Hidangan Indonesia Terlezat
Bahan:
500 gr daging sapi
600 ml air
3 sdm minyak goreng
2 butir cengkeh
4 cm kayu manis
1 buah kapulaga
2 buah klabet (saya tidak pakai)
2 sdt bumbu kari bubuk
2 batang serei, memarkan
4 lembar daun jeruk purut
+/- 700 ml air
200 ml santan kental
4 buah terung bulat kecil, biarkan utuh (saya tidak pakai)
1-2 sdm air asam jawa
2 sdm bawang goreng

Bumbu Halus :
5 buah cabe merah
8 butir bawang merah
3 siung bawang putih
1 cm jahe
1 cm kunyit
1 cm lengkuas
2 sdt ketumbar
1 sdt merica
2 sdt garam
1. Potong daging menjadi 10-12 bagian, sisihkan.2. Panaskan minyak goreng dalam wajan, tumis bumbu halus, masukkan cengkeh, kayu manis, kapulaga, klabet dan bumbu kari, aduk. Masukkan serai dan daun jeruk, aduk hingga baunya harum.3. Masukkan potongan daging, aduk hingga daging berubah warna dan kaku. Tuangi air. Tutup wajan, masak hinggal daging empuk. Bila air mengering dan daging belum empuk, tambahkan air panas secukupnya.4. Masukkan santan dan terung, timba-timba santan hingga mendidih. Tambahkan air asam jawa, kecilkan apinya, masak terus hingga kuahnya berminyak, angkat.5. Pindahkan gulai ke dalam mangkuk saji, taburi bawang goreng, hidangkan.

Ontbijtkoek

One day I was cleaning the shelves in my kitchen, when I realized that one of my habbits is writting a recipe on a 'post it' (the small yellow square paper which can stick on almost anything) on my shelf. Of course, it's not all the recipes but just some of them that I regularly make it.

So far, there are 'only' five selected recipes that sticked on my kitchen shelfs. The popular Fudge Brownies recipe, my son's favorite 'Curly Bread' recipe, the all time favorite 'Peuyeum Cake' recipe, the traditional snack 'Colenak' recipe and my husband and daughter's favorite 'Ontbijtkoek' recipe. I didn't write the whole recipe on those small papers but only the ingredients connected by some arrows to explain where the ingredients have to be mixed to.

You know, I posted this 'oldies cake' recipe last year when we still lived in Mumbai. I tried the recipe from my favorite 'traditional Indonesian snack recipe book'.
After back to our home country, I got another Ontbijtkoek recipe from my auntie, who regularly bakes this cake. Soon this recipe became our favorite one. The cake is softer and not too dry like before, because it uses 'a little' melted butter.

The original ontbijtkoek recipe uses 'kenari' (~javanese almond/canarium commune) on the top, but the ontbijtkoek from our oven uses chocolate chips (to obey my children's request) and also any kind of peanuts that I can find in my kitchen.
Using one recipe, I can produce 2 loaves of Ontbijtkoek in one go.

Here the simple Ontbijtkoek Recipe;
Sift together 1 3/4 cup flour, 1/2 tsp vanilla powder, 1 tsp ground cinnamon and pinch of ground gloves and nutmeg. Set aside.

Beat 5 eggs, 1/2 cup sugar and 1 cup palm sugar until thick and frothing.

Add the sifted ingredients and 2 tbs melted margarine, stir well.

Pour into a loaf baking pan lined with grease-proof paper that has been brushed with butter and sprinkled with flour.

Sprinkle with kenari or peanuts or chocolate chips.

Bake at 180 C for about 40-45 minutes until done.
*spread margarine on top of the cake, right after it comes out from the oven.

Ayak 1 3/4 cup tepung terigu, 1/2 sdt vanilla bubuk, 1 tsp kayu manis bubuk and sedikit/sejumput cengkeh bubuk and biji pala bubuk. Sisihkan.Kocok 5 telur , 1/2 cup gula dan 1 cup gula palem hingga kental dan berbuih. Tambahkan bahan-bahan kering (yg telah diayak) dan 2 sdt margarin cair, aduk rata.Tuang ke dalam loyang panjang (loaf pan) yang telah dialasi kertas roti/kertas minyak serta diolesi mentega dan ditaburi terigu.Taburi kenari atau kacang atau chocolate chips.Panggang pada suhu 180 C selama kurang lebih 40-45 menit, hingga matang.
*Olesi dengan margarin sesaat setelah kue keluar dari oven.