Month: March 2014


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Ingredients :
375g. fresh noodle
200g. Stewing beef
250g. large prawn
700ml. beef stock
5 shallots, finely sliced
5 garlic, finely chopped
2 large tomatoes cut into 4
3 spring onions, finely sliced
Small bunch of parsley
50g. bean sprout
50g. carrots, sliced
50g. cabbage, sliced
1tbs. kecap manis
2. bay leaves
3tbs. vegetable oil for frying the spice paste

For the spice paste :
7 shallots
5 cloves of garlic
3 large red chillies, deseeded
1 cardamom (green) or 3 cardamoms (white)
3cm. turmeric, fried
1/2tsp. cumins
1tsp. white peppercorn

Simmer beef in boiling salted water for about 2 hours, until tender, cut into narrow strips. Keep 700 ml beef stock.

For the spice paste, use pestle and mortar to grind the white peppercorns, cardamoms and cumins. Add the shallots, garlics, red chillies and turmeric and pound again to a paste.

Heat the oil in a wok and fry the shallots, garlic and spring onions until fragrance. Add the spice paste and fry for a further 3 minutes. Add the beef stock, prawns, bean sprout, carrots, tomatoes and cabbage Simmer for 5 minutes and add noodles. Season with salt and kecap manis and simmer for further 5 minutes.

Serve with chops of parsley and fried shallots.



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Serves 2 in an 8 fl.oz. glass

Ingredients :

150g. White Chocolate
150ml. Whole Milk
50ml. Double Cream
4oz. Maple Syrup
2 shot of Espresso
1 shot of Grand Marnier
20g. Pistachios
1/4 tsp. Fleur De Sel

For the topping :
Using a pestle and mortar crush the pistachios and add the fleur de sel, mix well.

For the beverage: (using an espresso machine)
To create the drink with a nice sexy foam, in my opinion only using a steamer coffee machine or using cafetière.

Using a clean steaming jug with a thermometer attachment, mix the milk, double cream, maple syrup and fine grated white chocolate.
Steam the mix using the espresso machine, aerate the mix continue to slowly pull the jug downwards, when the temperature reaches 65 C, turn off the steamer.
Pull 2 shot of espresso.
Put 1 shot of espresso and half shot of Grand Marnier in each serving glass,
Fill the serving glass with the steamed mix white chocolate milk, use a spoon to scoop the foam.
Serve with crunchy fleur de sel pistachio on top.

If you are using a cafetière and mocha pot
In a clean pan, mix the milk, double cream, maple syrup and fine grated white chocolate, stir and simmer until the white chocolate has dissolved when the mix has reached boiling point (when the first bubbles show) take off the heat.
Transfer into a cafetière and aerate the mix with the plunger of the cafetière (plunge up and down repeatedly).
Use a mocha pot for espresso.
Put 1 shot of espresso and half shot of Grand Marnier in each serving glass,
Fill the serving glass with the steamed mix white chocolate milk, use a spoon to scoop the foam.
Serve with crunchy fleur de sel pistachio on top.

A Spoonful of sweet, sexy and silky white chocolate foam and crunchy salty pistachios is just heaven.


Pomelo citrus salad (rujak jeruk bali)

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Pomelo citrus salad (rujak jeruk bali)

This recipe reminds me of when I was younger, and my mother made a little boat from a pomelo skin for me to play with. The flesh of pomelos in Java is usually red or pink, and some of them have distinctive bitter and sour sweet flavour.

Makes 4 large portions
1 pomelo (about 2kg)
1 cucumber
1 sour mango
1 pomegranate
Juice of 2 limes
Coriander leaves and fried peanuts, to serve

For the bumbu rujak dressing
2 red chillies
5 tbsp palm sugar
2 tbsp caster sugar
1 tsp salt
2 tbsp rice wine vinegar
4 tbsp walnut oil
Juice of 1 lime
5 dried shrimp, fried

1 Cut the peel from the pomelo and break up the flesh into large pieces with your fingers. Shred the cucumber and mango in a food processor, or using a sharp knife. Mix with the remaining salad ingredients except for the garnish.

2 For the bumbu rujak, whizz all the ingredients together in the blender or food processor. Toss it through the salad and serve with coriander leaves and fried peanuts.



Sweet and Sour Strawberries (Pancake filling)

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Sweet and Sour Strawberries

Serve for 4 large pancake and 6 for small pancake

12 strawberries
1 pomegranate
4 tsp. Balsamic Vinegar
2 tbs. Maple Syrup
1 tbs. Lime Juice
1/2 tsp. Black pepper cracked

Cut strawberries into quarter, mix balsamic vinegar, maple syrup and lime juice.
Drizzle the mix into strawberries, add pomegranate and sprinkle with crack black pepper. Let it set for an hour and serve with plain pancake.



BUBUR KETAN IRENG (Javanese glutinous rice pudding)

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I love Bubur Ketan Ireng (Javanese glutinous rice pudding), I remember every time my mother took me to the market, she always asked me which rice pudding that I want, and I always pick the black glutinous rice over Bubur cantel (sorghum pudding).

So for the easy way I always make 2 dishes in the same ingredients to make my live simple so I can enjoy hot and cold dishes in one go.

ES KRIM KETAN IRENG (Javanese black glutinous rice Ice cream) and BUBUR KETAN IRENG PANGGANG (bake glutinous rice pudding)

(Serve 4 for black glutinous rice pudding and half litter black glutinous rice ice cream)

Ingredients :

300g black glutinous rice washed
1.2 lt. water
150g coconut sugar, grated
1 Pandan leaf
1tsp vanilla extract
250 ml coconut milk
200 ml double cream
pinch of salt

Soak the glutinous rice in water overnight.
Drain the rice, and place in a saucepan with 1.2 litres of water. Heat the mixture until boiling and continue to cook for 20-25 minutes, or until the rice is tender.
Stir the sugar and the pandan leaf into the rice and continue to cook for another 5-7 minutes. Heat the coconut milk, double cream and 2 egg yolk add vanilla extract and the salt in a saucepan until the mixture thickens, adding into rice folded slowly.
Divide the mixture into 5, four of them bake it in the oven 180 C for 20 min. Set aside 1 part for ice cream mixture.

For the ice cream :

75 g caster sugar
475 ml fresh coconut milk
2 tsp vanilla extract
240 ml double cream, whipped and chilled
1 part of black glutinous rice pudding

Over the low heat warm the sugar in saucepan with coconut milk until the sugar has dissolved, stir in the vanilla extract and leve to cool.

Mix in the whipped cream. Pour into ice cream maker and process according to the manufacturer’s instruction. Churn for about 40 minutes or until almost firm. Add black glutinous rice pudding folded with spatula slowly (just make sure you didn’t over mix). Then transfer to a freezer container, freeze for 20 minutes before serving.



SEMUR BUNTUT (Javanese Braised oxtail and beef)

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SEMUR BUNTUT (Javanese Braised oxtail and beef)

This dish is typical Indonesian with a Dutch influence, the word Semur comes from Smoor, which means braised or stew, we Javanese from Surakarta have adopted the Dutch style of cooking.
This recipe is a mothers favourite for a big family like mine. With 5 children in the family one big pot of Semur can make them very happy. For the paste we never use ground pepper, all the pepper and nutmeg are whole which gives a distinctive strong peppery flavour, especially white pepper and tail pepper. The slow cook that my mother usually using charcoal, charcoal gives the low continuous heat for a long time, sometimes she puts extra charcoal if the meat isn’t tender enough or to cook longer. Slow cooking develops all the spices flavour into the meat and juices.

This recipe serves 8 as part of the meal.

Ingredients :
15 shallots or 3 medium onions sliced
3 bay leaves
2 l water
5 cm cinnamon stick
4 tbs kecap manis (Indonesian sweet soy sauce)
1 tsp salt
1 kg oxtail
1/2 kg diced beef
8 hard boiled eggs
2 large tomatoes diced
3 tbs tomato purée
3 cloves
2 kafir lime leaves
2 tbs vegetable oil

For the paste :
5 cloves of garlic
3 cm ginger
1 nutmeg
1/2 tsp cubeb (tail pepper)
1/2 tsp white pepper
3 candle nuts
1 tsp coriander seeds
Pinch of cumin
Pinch of sugar

1. Fry the shallots until fragrant, add to the paste.
2. Add oxtail and beef, stir slowly (you can brown the oxtail and beef before)
3. Add the water and let it boil, add the bay leaves, kafir lime leaves, cinnamon stick, tomato paste, cloves, diced tomatoes and the sweet soy sauce.
4 lower the heat add the boiled eggs and slow cook until the beef and oxtail meat is tender.
5 serve with steamed fragrant rice, parsley and crispy fried shallots.