Saturday, 26 July 2008

Tausan (fritter of twisted dough "cakwe" in greenpeal)

Tausan is one of dessert in my hometown. It made from peeled greenpeal (kacang hijau kupas) and fritter of twisted dough or chinese fried cake (cakwe). I don't know why it called as fried twisted dough, "cakwe" is not twisted though *hihihi* it is long and straight, as my hair :p

Tausan (Peeled greenpeal "kacang hijau kupas" as seen on the picture)

Starch dissolved in a bit of water
Cakwe / Chinese fried cake / fritter of twisted dough

1. Boil a pot of water. Add in greenpeal. Let it cook for awhile until it gets soften.

2. Add in sugar to your desired sweetness.

3. Add in starch dissolved in a bit of water and stir until it gets thickenned. If not, add in more starch. Remember to keep stirring.

4. Add in the cakwe just before serving time.

Fried Rice with Smoke Chicken

I ordered the smoke chicken from Cik Stella (cikciks.multiply) and also some sausages. They are really good though...real sausages as I said *hehehe* I prepared this lunch box for my little brother at work. I am also working and I know the boring feeling everyday when it comes to lunch time. The same variety of foods to choose... :( So, today I wanna be a good sister... hihihihi..., I AM though.

I prepared Fried rice with smoke chicken and some other side dishes as the extras. I guess everyone can make a fried rice without have to peek a recipe, right??? :p

Spaghetti Bolognaise

Simple Spaghetti Bolognaise, my style.....

No need to follow a recipe just add in the basic recipe for the sauce. My niece loves it so much... after nagging me for quite sometimes and I finally made it today since I have pasta left over from last time and sitting in the fridge for too long already *hehehe*

Spaghetti Bolognaise

500 g mince beef
500 g tomatoes, blended
1 small bottle of tomato sauce
1 capsicum, chopped
1 onion, chopped
3 cloves of garlic, finely chopped

1. Heat some oil and add in garlic, stir until fragrant. Add in onion and capsicum. Cook until soften.

2. Add in mince beef and cook until it turns brown. Add in blended tomatoes and tomato sauce.

3. Put in the seasonings to suit your taste. Let it cook until thickened. Serve with your choice of pasta.

Marvelous Cheese Muffin

I have Kraft Cheddar left in my fridge for quite sometimes. I've been thinking what am I going to do with it?? I don't like things once opened and just left sitting in one place. Don't know why but it annoys me a lot. So, finally I decided to make vania's cheese muffin for my breakfast. It's about time I have to eat healthy instead of instant noodle every morning *hahaha*

Source: Vania (v-recipes), original from
Makes 1 dozen muffins

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg
1 cup milk
1/4 cup butter or margarine, melted
1/2 cup shredded cheddar cheese

1. In a large bowl, combine flour, baking powder, salt, sugar, and shredded cheese ; mix well. Make a well in the center of the mixture.

2. In another bowl, combine egg, milk, and melted butter; add to the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full.

3. Bake at 400°F (205°C) for 25 minutes.

And I also made green tea muffin AGAINNNN... I guess this could give me couple days of healthy breakfast :) Green tea muffin also sourced from vania's her bakings and tempting pictures.... :) I have posted many times for this recipe. Please refer to them in the archives.

Korean made

A gift from a colleague in my head office - KOREA. Nicely packed chocolate and taste yummy too. Korean made chocolate is really not bad at all :p

This one I asked a friend who assigned to stay in our Jakarta office for 1 year to buy online on Lotte's site *hihihi* Now my boss knew what I've been doing in the office.

Wednesday, 2 July 2008

Chocolate Coconut Cheesecake Cubes

I made this last month for my friend's 32 birthday, Beonk *a lovely name I gave to her* hahaha... It's kindda to show that I remember her as she always remember of me :p *boo..gue kan dapet oleh2 kalo dia jalan2* hahaha... I struggled until 2.30 am, with the help of air conditioner in my bedroom. So practically, I was half sleeping with the smell of the cake all over my room couldn't wait for it to be cooled, throw in the fridge and SLEEP.... phu... what a day! However, the cake turn out incredibly delicious. But unfortunately the birthday girl doesn't like coconut, still she likes the cheese part :p This recipe is HIGHLY RECOMMENDED for trying.

Chocolate Coconut Cheesecake Cubes
Source: Martha Stewart

Makes about 7 dozen

2 cups finely ground graham crackers (from 15 rectangles) * I replaced with other butter cracker*
3 cups (10 ounces) finely shredded unsweetened coconut
5 ounces semisweet chocolate, finely chopped
2 ounces milk chocolate, finely chopped * I used dark chocolate and whatever left :p*
1 cup plus 3 tablespoons granulated sugar
1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
3 large eggs plus 5 large egg yolks
12 ounces cream cheese, room temperature

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
2. Stir together graham cracker crumbs and 2 cups coconut.
3. Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
4. Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
5. Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
6. Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
7. Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
8. Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.