Easter Morning Crown

After the Ash Wednesday 40 days ago, last week we remembered the Palm Sunday, Maundy Thursday, Good Friday, and yesterday was the big day; Easter Sunday.
Happy Easter for all Christians around the globe.

A couple of days ago, I was so excited with my plan to bake 'Hot Cross Bun' for Easter morning. I chose the recipe (the one that I have never tried before) and prepared all the ingredients days before. Since the recipe is using 'active dry yeast' whereas I only have 'dried instant yeast', so I looked some other recipes trying to find the 'formula' for subtitution of both type of yeast.
I found this recipe with title 'Christmas Morning Crown' (that using 'dried instant yeast') from Delicious Magazine. At the end, I changed my mind, instead of bake hot cross bun, I decided to bake 'Easter Morning Crown' :)
Easter, with its theme of renewal and awakening, presents the perfect opportunity for cooking familiar foods and trying new recipe.

align="left">Baking this 'cinnamon rolls' is another excitement. I read the recipe many times before starting the preparation, to make sure I really understand the method of this bread making.
Lots of little shocking moments happened later. I was a bit surprised when found the dough was very small at the beginning. During the baking time, another surprise came up... the bread grew so big, out of my expectation. Something must be wrong I thought, but I tried to ignore it. I kept continue all the steps including styling and photographing.
At the last photographic style, I wanted to show the inside part of the bread. Other than cutting the bread, I just grabbed one roll, and bite it.
Oooh ... my eyes were open soooo big while chewing the bread. It tasted sooo good!
I have to say, I'm so proud of myself... I can make a very delicious cinnamon rolls! yipppy...!
Hhhmm... I think the type of this bread is in between cinnamon rolls and sticky bun.
My husband, my children... all of us love it.

align="left">Easter Morning Crown
Source : Delicious Magazine, 100th issue (Dec 2010/Jan 2011)
original recipes' title : Christmas Morning Crown
makes 9 scroolls
Ingredients:
1 1/2 cup (225 gr) strong (bread) flour +extra to dust
7 gr sachert dried instant yeast
125 gr unsalted butter, chopped +extra to grease
1/2 cup ( 125 ml) warm milk
1 egg, beaten
50 gr brown sugar
2 tbsp chopped hazelnuts (I used 5 tbsp chopped cashews)
1 tsp mixed spice (I used 1 1/2 tsp cinnamon, and 1 tsp 'bumbu spekuk'*)
1/3 cup (55 gr) chopped mixed peel -------]
1/3 cup (55 gr) sultanas ----------------------] (I used 150 gr raisins)
1/4 cup (50 gr) glace cherries, chopped ---]
3/4 (110 gr) icing sugar
1-2 tbsp lemon juice (I used 1 tbsp lime juice + hot water + vanilla essence)

Grease a baking tray and dust with flour. Sift flour into a large bowl, add yeast and 1/2 tsp salt. Rub in 40gr butter to form coarse crumbs. Mix in milk and egg to form a dough. Place in a greased bowl, cover with a tea towel and leave for 1 hour in a warm place until doubled in size.
Meanwhile, beat remining butter and sugar with a wooden spoon until combined. Add nuts, spice, peel, sultanas and cherries and stir to combine.
Punch down dough to expel air, knead briefly, then roll out on a floured surface to form a 30 cm x 23 cm rectangle. Spread fruit mixture over dough, leaving a 2 cm border on the long sides. Roll up from one long side, then cut into 9 equal pieces. Place slices, cut-side up, on the floured tray so it forms a circle with a slices just touching. Cover with a clean towel and leave in a warm place for 1 hour or until slightly risen.
[Once risen, you can cover the crown and chill overnight, then bring back to room temperature before baking].
Preheat oven to 180C. Bake crown for 20 minutes until golden. Cool slightly. Mix icing sugar with enough lemon juice to make a soft icing, then drizzle over crown.
Serve warm or at room temperature.

*Bumbu Spekuk; the seasoning is a mixture of ground cinnamon, ground cloves, ground nutmeg and ground cardamom.

Mie Godog

Delicious and Humble.
That's how I describe this kind of dish.

One night, a couple of days ago, just before went to bed... all of sudden I felt hungry, very hungry. It was 10 pm! I sat down in our dining table while drinking a cup of milk (it's enough to kick away my hunger) and opened one of my recipe books. Then I was drooling after seeing a picture of 'mie godog' in one page. I went to my bedroom, showed the picture to my husband and said 'this is the one that I'll cook tomorrow'.

The next morning, I found all I need in the market... and tarrraaa.... I had a delicious lunch! Simple ingredients, easy to make, delicious result, and I was full of happiness.

This noodle dish is popular in Java as Mie Godog Jawa or Mie Kuah Jawa. Both refer to this boiled noodle type of dish. There is no fancy ingredients, but with simple combination method, stiring and boiling, this fast healthy food can be served in your home.

Mie Godog
Source : Primarasa, Masakan Mie, Bihun dan Suun
Bahan / Ingredients
300 gr mie basah-segar / 300 gr 'wet-fresh' egg noodles
200 gr kol / 200 gr cabbage
2 buah tomat / 2 tomatos
2 batang daung bawang / 2 spring onions
2 batang seledri / 2 celery
1 potong (200 gr) dada ayam goreng / 1 piece (200 gr) fried chicken breast
4 sdm minyak goreng / 4 tbsp oil
1000 ml kaldu ayam / 1000 ml chicken stock
2 butir telur / 2 eggs
2 sdm kecap manis / 2 tbsp sweet soy sauce
2 sdm bawang goreng, untuk taburan / 2 tbsp fried onion
Bumbu Halus / Spices (ground)
6 butir bawang merah / 6 shallots
4 siung bawang putih / 4 garlic
4 butir kemiri goreng / 4 candlenut
1 1/2 sdt merica / 1 1/2 tsp white pepper
2 1/2 sdt garam / 2 1/2 tsp salt
Pelengkap / Complement
Emping goreng / melinjo nut crackers
Acar mentimun / cucumber pickles

Bahasa Indonesia:
1. Siram mie dengan air hangat, tiriskan. Iris kol 1 cm, belah-belah tomat, iris daun bawang dan seledri 1 cm. Suwir dada ayam, sisihkan.
2. Panaskan minyak goreng dengan wajan, tumis bumbu halus hingga harum dan bau langunya hilang, tuangi sedikit kaldu.
3. Masukkan kol, tomat dan daun bawang, aduk sebentar, Sisihkan sayur ke bagian pinggir wajan. Masukkan telur, aduk-aduk hingga telur berserabut.
4. Tuang sisa kaldu, masukkan kecap manis. Masak hingga mendidih, masukkan mie, ayam suwir dan seledri, aduk perlahan hingga seluruh bahan cukup matang, angkat.
5. Pindahkan mie ke dalam piring saji, taburi bawang goreng. Hidangkan selagi panas dengan pelengkap emping goreng dan acar mentimun.

English:
1. Rinse the noodles with warm water, drain. Slice the ​​cabbage 1 cm wide, cut wedges the tomatoes, slice ​​the onion and celery 1 cm wide. Tear the chicken breast and set aside.
2. Heat oil in a skillet, saute ground spices until fragrant and smell good, pour a bit of chicken stock.
3. Add cabbage, tomatoes and spring onions, stir briefly, move the vegetables to the edge of the pan. Add the eggs and stir until they get stringy.
4. Pour the remaining stock, add soy sauce. Cook until boiling, put the noodles, chicken pieces and celery, stir slowly until all ingredients are cooked enough, then remove from heat.
5. Transfer the noodles into a serving dish, sprinkle with fried onions. Serve hot with complementary chips and cucumber pickles.

Acar Mentimun / Cucumber Pickles
Bahan / Ingredients:
500 gr mentimun / 500 gr cucumbers
500 gr wortel / 500 gr carrots
*cabe rawit, buang tangkainya (optional) / bird's eye chillies
Aduk rata / Mix together:
200 ml air matang / 200ml (cooked) water
2 sdt gula pasir / 2 tsp sugar
2 sdm cuka masak / 2 tbsp vinegar
1 sdt garam / 1 tsp salt
Bahasa Indonesia:
1. Buang bagian isi mentimun dan tengah wortel yang keras. Cuci bersih.
2. Potong masing-masing ukuran dadu 1 - 1 1/2 cm
3. Campur mentimun, wortel (dan cabe rawit). Tuangin larutan gula cuka. Aduk-aduk hingga rata. Diamkan selama 1 jam agar meresap dan agak layu.
4. Sajikan.
English :
1. Discard the inside part of cucumber and carrot. Clean both.
2. Cut each into cube size 1-1 1 / 2 cm
3. Mix the cucumber, carrots (and chillies). Add the vinegar-sugar mix. Stir until blended. Let stand for 1 hour to absorb and slightly wilted.
4. Serve.

Applesauce Cake

It was a quiet Thursday afternoon, after a busy morning, before another busy activity starting again and before we join the Maundy Thursday Service in Church, I decided to bake this simple cake. This cake is mixed and baked in just 3 simple steps, which made my afternoon truly sweet. This baking time was like a 'pit stop' from my 'fast' life.
I enjoyed a *big*slice of it after picking up my children from school with a cup of coffee *oooh yummy!*, another slice just before I left home to go to Church and the third one after coming back home from Church.
It is a delicious cake with simple flavour.

Applesauce Cake
Source : Everyday Food, April 2010
This recipe makes great muffins, as well. Simply reduce the baking time to 15 minutes.
Ingredients:
1/2 cup vegetable oil, plus more for cake pan
3 large apples, peeled, cored, quartered, and cut into chunks
1/2 cup light-brown sugar
2 large eggs
1 1/2 cup light-brown sugar
2 large eggs
1 1/2 cups all purpose flour
3/4 tsp coarse salt
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
confectioners' sugar (optional) for serving

1. MASH. Preheat oven to 350F. Lightly oil an 8-inch round cake pan. In a medium saucepan bring apples and 1/4 cup water to simmering over high. Cover, redure heat to medium, and cook until apples are very tender, 12 minutes. Mash apple with a whisk, stirring to dry mixture slightly, 2 minutes. Remove from heat.
2. MIX. Whisk brown sugar into apples, then oil. Whisk in eggs, the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. BAKE. Transfer batter to pan and bake until golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Invert and let cake cool on rack. To serve, dust top with confectioners' sugar if desired.

Easy Pancake with Custard Filling.

When the Northen Hemisphere is welcoming Spring and the Southern Hemisphere is enjoying the beginning of Autumn, my city has yet to decide which season to be chosen. In the last couple of days, the sun shines very hot from morning to mid afternoon... then later the rain decides to pour the city, causing bad traffic jams.
Honestly, I'm still struggling and trying hard to keep enjoying my life in this hustly bustly city.

Other than that hard part of life, God always gives us a bright side. Day by day I feel happy more and more to see how my children are growing up and enjoying their food. I think that watching Junior Master Chef regularly has opened their mind wider about the beauty of the food. They get excited about cooking, baking and also mix and match the food.
Learning from their eating habit and their favorite food, I have tried to combine some recipes and served it in one plate.
This 'thin' type pancake are my children's favorite. Normally I prepare it after we arrive from school, while both of them take shower. No special topping, I only sprinkled with chocolate rice and grated cheedar cheese. There's no leftover for this kind of food. Guarantee.
For this 'make over' pancake, I prepared the same thin pancake and the custard as filling. I know, both of them are crazy of custard. They really like everything that related to custard, from the 'kue sus' (~choux à la crème), puding with the custard sauce, to the Gateau Africain. For this one, I used custard recipe; the usual one for 'kue sus'.
Easy and very delicious especially when we serve the warm pancake with cold custard inside it. I prefer to leave the custard in the fridge for at least 1/2 hour. Yum..yummmy...

Everyday 'rich' Pancake
source : Complete book of Puddings and Desserts by Mrs Beeton's
Ingredients:
100 gr plain flour
1/4 tsp salt
2 eggs, beaten
250 ml milk, or half milk & half water
oil for frying (I used margarine)
1. Make the batter. Sift the flour and salt into a bowl, make a well in the centre and add the beaten eggs. Stir in half the milk, gradually working the flour down from the sides.
2. Beat vigorously until the mixture is smooth and bubbley, then stir in the rest of the milk. Pour into a jug. The mixture may be left to stand at this stage, in which case it should be covered and stored in the refrigerator.
3. Heat a little oil in a clean 18 cm pancake pan. Pour off any excess oil, leaving the pan coveredwith a thing film of grease.
4. Stir the batter and pour about 30-45 ml (2-3 tbsp) into the pan. There should be just enough to thinly cover the base. Tilt and rotate the pan so that the batter runs over the surface evenly.
5. Cook over moderate heat for about 1 minutes until the pancake is set and golden brown underneath. Make sure the pancake is loose by shaking the pan, then either toss it or turn it with a palette knife or fish slice. Cook the second side for about 30 seconds or until golden.
6. Slide the pancake out on to a warmed plate. Serve at once with the filling.

Custard Filling Ingredients:
2 egg yolks
50 g cornstarch
500 ml milk
75 g sugar
1 tablespoon rum.
Mix the egg yolks, cornstarch and 50 ml of milk. Set aside. Boil the remaining milk (450 ml) and add sugar while stirring over low heat until sugar dissolves. Pour the egg-cornstarch mixture quickly and evenly while stirring until the custard becomes thick and shiny. Add rum and stir well.

Strawberry Topping
I just follow Martha Stewart Strawberry Topping Recipe.
Hull and slice 2 cups berries, then mix them in 2 tablespoons each of sugar and lemon juice; cover and let macerate, or stand and soften, at room temperature for 1 hour.

Potato Donuts

Donuts... always bring lots of joy.
Not only when those soft ring shape snacks are being eaten, but also right from the time we start mixing the ingredients, then watching the dry and wet ingredients are mixed inside the food processor and quickly become a dough. We are amazed to see how the dough 'grow' bigger, to learn how fermentation process were working on the right temperature, cutting the dough with the donuts cutter, untill the time when cooked donuts come fresh from the oil and sprinkling them with the sugar or dipped them in the melted chocolate.

Today, fancy donuts shops are easy to be found in every corners of the city. For me personally, classic donuts have a special place in my heart. In the small town where I grew up, my mom (and all my neighbours) used to make donuts from the scratch. There was no donut shop in the town, and there was no instant package of donuts ingredients sold in the shops.
For me, this Potato Donuts recipe is one from many donut recipes that I have tried which have almost a perfect result. I have been using this recipe for the last 2 or 3 years, and I'm always happy with the result. Mixing the mash potato into the dough creates a soft and unique texture to the donuts.

Donat Kentang
Source : Primarasa, Roti Goreng dan Kukus.
bahan:
500 gram kentang
150 gr gula pasir
3 kuning telur
500 gr tepung terigu
1 bungkus (11 gr) ragi instan
1 sdm susu bubuk
100 gr margarin, lelehkan
minyak goreng
50 gr gula pasir, untuk taburan.
1. Cuci kentang, kukus hingga empuk dan matang, angkat. Kupas kulitnya selagi panas, lalu segera lumatkan menggunakan pelumat kentang (pakai garpu juga bisa). Sisihkan hingga dingin.
2. Kocok gula dan telur hingga mengembang dan kental, masukkan tepung terigu, kentang lumat, ragi instan dan susu bubuk, aduk rata. Masukkan margarin leleh, uleni hingga adonan kalis (tidak melekat di tangan). Diamkan adonan +/-45 menit supaya mengembang.
3. Kempiskan adonan dengan cara ditinju, lalu gilas setelah 1 cm. Cetak adonan dengan cetakan donat dan diamkan lagi selama 15 menit.
4. Panaskan minyak goreng yang banyak dalam wajan di atas api sedang. Masukkan bulatan adonan satu per satu. Siram-siramkan minyak di atas bulatan adonan hingga mengembang dan matang, angkat, tiriskan.
5. Taruh donat di atas rak kawat, nampan atau wadah datar, taburi atasnya dengan gula bubuk, sajikan.

Potato Donuts
Ingredients:
500 grams potatoes
150 gr sugar
3 egg yolks
500 gr flour
1 packet (11 grams) instant yeast
1 tablespoon milk powder
100 gr margarine, melted
cooking oil
50 g sugar, for sprinkling.
1. Wash potatoes, steam until tender and cooked, remove from heat. Peel the skin while still hot, then immediately mash it using potato masher (a fork also works fine). Set aside to cool.
2. Beat sugar and eggs until fluffy and thick, add flour, mashed potatoes, instant yeast and milk powder, mix well. Add the melted margarine, knead until the dough is smooth (don't stick on hands). Let the dough stand for +/-45 minutes to inflate.
3. Punch the batter, then roll in about 1 cm thick. Cut using the donut cutter and let stand for another 15 minutes.
4. Heat oil in a skillet over medium heat. Put the dough one by one. Pour the oil over the doughs until get fluffy and cooked. Remove and drain.
5. Place donuts on a wire rack, tray or flat container, sprinkle top with sugar powder and serve.

Donuts. Is there anything they can't do? Matt Groening

Fermented Cassava Cake

It was two days ago, as usual, after a morning walking/jogging, I stopped by in a market. Entering the market area, the first seller that I met was the 'Fermented Cassava' seller. Everytime I pass him, he smiles and asks if I want to buy. It has been a while I haven't bought any, but that morning I decided to buy 1 kg (it cost me Rp 7.000,-/kg or less than US$1).Fermented Cassava a.k.a Cassava Tape is made from steamed cassava to which some yeast has been added. It is then left to ferment for 1-3 days. If the quality of the yeast is good, the tape will taste sweet (quote from The Best Indonesian Desserts by Yasa Boga).Could you imagine, that a 'big job' to make the delicious fermented cassava only cost you very little. The seller carried big 2 heavy baskets; one of them contained full of fermented cassava and another one contained fruits (most of the time he brings banana or guava). He brings it from a place called Citayam in Bogor by train very early morning, when most of us still asleep! I need to give him more appreciation.
After arriving at home, I decided to bake the popular 'Peuyeum Cake' (~Fermented Cassava Cake). No need to spend too much time to find the recipe, since it is stick on my kitchen wall. This time, I put a bit more fermented cassava, and it produced heavier texture to the cake.
It's good for my children afternoon snack :)).
Actually, I posted this recipe years ago in Bahasa Indonesia, you can check it in this posting.
Ingredients:
300 gr peuyeum (fermented cassava), choose the mature ones, remove the fiber (~ axis)
50ml sweetened condensed milk
5 eggs
180 gr caster sugar
1/4 tsp vanilla
100 gr unsalted butter + 50 gr margarine, melted
100 gr grated cheddar cheese

Sifter together:
175 gr all purpose flour
1 tsp baking powder 1. Generously butter a 20 cm tube pan and dust with a little flour. *I used 2 small loaves pans. 2. Puree the fermented cassava with a fork, mix the sweetened condensed milk. Mix it well and set aside.3. Beat eggs and sugar until sugar is dissolved and condensed. (*set the mixer in high-speed).4. Add vanilla, beat well. Gradually add the fermented cassava mix while beating until blended.5. Pour the melted butter-margarine and stir well.6. Add mixture of flour and 50 grams of cheddar cheese, stir well.7. Pour into baking pan, sprinkle with another 50 grams of cheddar cheese, and bake in hot oven 180 C for 45 minutes until cooked.8. Remove, let it cool. Serve.
*This cake is best served in warm from the oven.

Beef Soup

Soto/coto is a kind of Indonesian traditional soup. One very popular soto is Coto Makassar; which come from South Sulawesi. Makassar is the capital city of the South Sulawesi province.
I grew up in a small mining town in South Sulawesi. So, this kind of dish is very familiar to me. I know exactly the the consistensy, the colour, the flavour, the taste and the smell of this soup. To be honest, I've never tried to cook it by myself. Either I bought it or my mom cook it for us.

It was one beautiful morning, after I dropped my children at school, I stopped in a traditional market within our housing complex. Again, I had no idea what to cook for dinner at that day. Luckily, I always bring some books/magazines including recipe books in my car! *It's my habit to always bring some books/magazines/newspaper in the car, and most of the time they save me from getting bored while waiting.

So, after looking the Indonesian recipe book, I decided to cook Coto Makassar! Aha, I thought it would be a surprise to my husband, *his wife has cook the famous Coto Makassar*. I wrote a shopping list, and found all I needed in the market including the cooked ketupat (rice cake).

Unfortunately, after all the effort and the excitement to prepare this dish, the result was not like what I expected. The soup wasn't thick as it was supposed to be, the colour was too light, and the taste was not like what I recognize.
Please don't think the taste was bad, no...no... it turned to be very delicious soup. But I could not call it as Coto Makassar, instead I would call it Beef Soup. We enjoyed it though, and like the sambal tauco so much!
Please note that I didn't use the innards as it is written in the recipe, but I only used non fat meat. I kept the recipe in this blog, because one day I'll cook again...
Bahan / Ingredients :
500 gr daging dan jeroan sapi bersih, siap pakai/500 gr beef meat and innards, ready to use
Air untuk merebus / Water for boiling
1/2 sdt garam / 1/2 tsp salt
4 sdm minyak goreng, untuk menumis / 4 tbsp cooking oil, for sauteing
3 batang serai, memarkan / 3 stalks lemongrass, crushed
2 sdt air jeruk nipis / 2 tsp lime juice
1 sdm bawang goreng / 1 tbsp fried onions
1 sdm daun bawang iris / 1 tbsp spring onions
1 sdm seledri iris / 1 tbsp chopped celery

Bumbu Halus / Spices (ground):
1/2 sdm ketumbar sangrai / 1/2 tbsp toasted coriander
1/4 sdt jintan / 1/4 tsp cumin
1 sdt merica / 1 tsp white pepper
1 cm lengkuas / 1 cm galangal
3 siung bawang putih / 3 cloves garlic
2 sdt garam / 2 tsp salt
2 sdm kacang tahan kupas, sangrai / 2 tablespoons peeled peanut, toasted

Sambal Tauco
2 buah cabai merah / 2 pc of red chillies
6 buah cabai rawit / 6 bird's eye chillies
4 butir bawang merah / 4 shallots
4 sdm tauco / 4 tsp tauco
2 sdm minyak goreng, untuk menumis / 2 tbsp cooking oil for sauteing
100 ml air / 100 ml water
2 sdm gula pasir / 2 tbsp sugar
*Tauco : salted, fermented soya beans.
1. Rebus daging (dan jeroan) secara terpisah dalam air secukupnya, bubuhkan garam. Setelah bahan empuk, angkat jeroan, buang kaldu jeroan. Angkat daging dari air perebusnya, lalu ukur kaldu daging sebanyak 1500ml.2. Potong-potong daging (dan jeroan) bentuk dadu ukuran 1.5 cm, masukkan kembali ke dalam kaldu daging. Jerang di atas api.3. Panaskan minyak goreng dalam wajan, tumis bumbu halus, masukkan serai, aduk hingga harum, angkat. Masukkan bumbu tumis ke dalam panci kaldu. Didihkan dan masak di atas api hingga kuah tinggal +/- 1000 ml dan bau langu bumbu hilang, angkat atau matikan api. Masukkan jeruk nipis, aduk.4. Sambal Taoco: Gerus cabai, bawang merah hingga halus, masukkan taoco, gerus kasar. Tumis hingga harum, masukkan air dan gula, masak hingga kental, angkat.5. Penyajian: Taruh coto dalam mangkuk saji beserta daging (dan jeroannya). Taburi bawang goreng, daun bawang, dan seledri iris. Hidangkan selagi hangat dengan sambal taoco dan burasa atau ketupat.1. Boil the meat and innards separately in enough water, put some salt. After the innards get tender, then discard the water. Remove meat from the water and reserve 1500ml of the stock. 2. Cut the meat (and innards); size 1.5 cm cube shape, add into the stock. Cook again..3. Heat oil in a skillet, sauté ground spices, put lemon grass, stir until fragrant, then remove from heat. Mix the spices stir into the stock pot. Bring to boil and cook over low heat until the soup +/- 1000 ml and smell unpleasant flavor is lost, remove or turn off the heat. Add the lime juice, stir well.4. Sambal Tauco: crush the chilis, and red onion until soft, put taoco, coarsely chopped. Saute until fragrant, put water and sugar, cook until thick.5. Presentation: Place coto in serving bowl with the meat (and the innards). Sprinkle with fried onions, spring onion, and celery slices. Serve while warm with the sauce and burasa or ketupat (rice cake).