Cake Chiffon Pandan (Pandan Chiffon Cake)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 6 Telur-pisah & 1 Putih telur-suhu ruang, 200 ml Air
• 225 gr Terigu protein rendah*, ½ st Cream of tartar
• 15 Daun pandan*, Pewarna makanan hijau, 1 st Vanili
• 1 sm Baking powder, 250 gr Gula halus, ½ st Garam
• 120 ml Minyak sayur/-canola, 1 st Kulit jeruk parut

Pilihan taburan: (opsional)

• Coklat bubuk/Gula bubuk

Cara membuat

• Blender/tumbuk halus pandan & air. Saring hingga didptkan 180 ml airnya ke dalam cup. Sisihkan.
• Pnskan oven 170°C, nyalakan fan oven. Ltkkan rak oven di posisi plg bawah. Pisah telur, mskkan 1 pth telur extra dng putih tlr yg lain.
• Kocok putih telur dng mixer sampai berbusa. Mskkan cream of tartar & kocok sampai mulai kaku. Secara bertahap mskkan 50 gr gula & kocok lagi hingga kaku. Sisihkan.
• Campur rata terigu, 200 gr gula, bak.pwd, garam & klt jeruk. Buat lubang ditengah2 campuran tsb, mskkan kng telur, minyak, air pandan, pewarna & vanilie. Kocok dng mixer sampai lembut. Mskkan 1/3 adonan pth telur kedlm adonan kng tlr sambil diaduk perlahan dng spatula dng gerakan melipat2 searah, tambahkan sisanya sedikit2 sampai habis. Aduk sampai menyatu saja (jangan terlalu lama).
• Tuang kedlm loyang tulban 25 cm, ratakan permukaannya. Panggang selama 20-25 mnt (sampai cake mulai mengembang & retak). Matikan fan oven, nyalakan api atas & tutup loyang dng alu-foil. Panggang lagi selama 35-40 mnt.
• Keluarkan dari oven & balikkan loyang. Sangga bagian lubangnya dng botol/gelas/dasar cup yg rata. Dinginkan cake sampai suhu ruang. Balik loyang, jelujuri melingkar di bagian tepi cake dlm loyang dng spatula/sisi tumpul pisau (sekali jalan) agar cake terlepas dari perlekatannya.
• Hiasan: Taburi cake dng coklat bubuk atau gula bubuk.
• * Dpt diganti dng 180 gr terigu serba guna dicampur dng 45 gr Maizena. Bila tdk ada daun pandan, ganti dng 1 st ekstrak pandan, tidak usah ditambah pewarna & air pandan diganti 180 ml air saja.

Ingredients

• 6 Eggs & 1 Egg white-room temperature, 200 ml Water
• 225 gr Cake flour*, 250 gr Sugar, 1 tsp Vanilla extract
• ½ tsp Cream of tartar, ½ tsp Salt, 1 tbsp Baking powder
• 1 tsp grated Lemon zest, 120 ml Vegetable/Canola oil
• 15 Pandan leaves*, Green food coloring

Topping choices: (optional)

• Cocoa powder/Confectioners' sugar

Directions

• Process with food processor/Pound the pandan leaves & water until combined; strain off 180 ml of the pandan water into a cup. Set aside.
• Preheat oven to 170°C, turn oven fan mode on. Place oven rack in the lowest position. Separate the 6 eggs & add 1 extra egg white into the other egg whites.
• Beat the egg whites with an electric mixer until foamy. Beat in cream of tartar until soft peaks form. Gradually add in 50 gr sugar; beat until stiff peaks form. Set aside.
• Mix the flour, 200 gr sugar, baking powder, salt & lemon zest. Make a well in the center of the mixture; add in egg yolks, oil, pandan water, food colouring & vanilla extract. Beat with the mixer until the batter smooth. Add 1/3 parts the egg whites mixture into the egg yolks. With a spatula, gently fold the egg whites mixture in one direction. Fold in the remaining egg whites just until blended.
• Gently pour the batter into a 25 cm tube pan. Smooth the top. Bake for 20-25 min (until the cake rose & starts to crack). Turn the oven fan mode off, turn the upper heat on & then cover the pan with aluminium foil. Bake again for 35-40 min.
• Remove the pan from the oven & turn the pan upside down. Elevate/Suspend the pan tube over a glass bottom/flat cup bottom/bottle. Let the cake cool down to room temperature. Turn the pan over. Run a blunt side of a knife, with one movement, between the sides of the cake & the pan.
• Decoration: Dust the top with the cocoa powder or with Confectioners' sugar.
• * You could substitute the cake flour with 180 gr all purposed flour & 45 gr Corn starch. If you don`t have pandan leaves, substitute them with 1 tsp coloured pandan essence/paste & 180 ml water; you don`t have to add the food colouring.

Tiramisu Charlotte (Eggless Charlotte Tiramisu)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 28-30 Kue Lady finger, 75 gr Gula halus, 1 st Coklat bubuk
• 300 gr Keju Mascarpone, 200 gr Créme fraîche/Krim asam
• 2 sm Liqueur Kopi (misal: Kahlua)-opsional
• 150 ml Kopi espresso seduh-suhu ruang
• 2 sm Coklat dark serut

Cara membuat

• Kocok mascarpone, gula & liqueur sampai adonan halus berbentuk krim. Beri Créme fraîche/krim asam, kocok hingga menyatu saja, sisihkan.
• Alasi loyang bongkar pasang bulat 16 cm (tinggi 8 cm) dng kertas perkamen. Gunting kertas ± 2 inchi lbh lebar dari dasar loyang. Pasang loyang, tekuk rapi sisa kertas kebagian bawah loyang. Potong salah satu ujung dari ± 17 kue lady finger hingga bila diberdirikan di dlm loyang, kue lebih tinggi 2-3 cm dari tinggi loyang. Simpan sisa2 potongan utk mengisi bagian dlm loyang. Coba susun kue2 yg sdh dipotong bersisian mengelilingi tepi dlm loyang dng rapat (jangan berjarak). Pangkas sisi tepi bbrp kue bila ruang yg tersedia utk kue terakhir kurang. Keluarkan kue2 tsb.
• Ulasi dasar loyang pada tempat dimana kue akan diltkkan dng sedikit adonan krim agar kue lebih melekat. Susun kue dng rapi mengelilingi tepi dalam loyang dng rapat seperti semula dng sisi kue yg berlapis gula menghadap kearah loyang. Dengan kuas, ulas tipis2 bagian dalam kue sampai ½ tingginya dari bawah saja dng kopi. Celup selintas saja sisa kue lady finger & sisa2 potongan satu persatu di kopi (kue ini cepat menyerap kopi) persis seblm disusun. Susun 3 kue utuh yg sdh dicelup kopi di dasar loyang. Isi bagian2 diantara kue utuh & kue yg berdiri ditepi dng sisa2 potongan serapat mungkin. Tuang 1/3 bag. adonan krim di atasnya, ratakan permukaan. Ulangi prosedur penyusunan kue tsb 2 kali lagi dng sisa kue & krim (total jadi 3 lapisan). Bila loyang bong-pasnya pendek, buat 2 lapis saja (masing2 dilapis dng ½ bag. krim). Ratakan permukaan krim yg paling atas.
• Tutup dng alu-foil & dinginkan kue di kulkas 6-7 jam. Keluarkan & diamkan di suhu ruang 1 jam seblm dihidangkan. Lepas bagian samping loyang, taburi atasnya dng coklat bbk & coklat serut.

Ingredients

• 28-30 strips Lady finger, 200 gr Créme fraîche
• 75 gr Sugar, 2 tbsp shaved dark Chocolate
• 300 gr Mascarpone cheese, 1 tsp Cocoa powder
• 150 ml Brewed espresso-room temperature
• 2 tbsp Coffee liqueur-optional

Directions

• Whip the mascarpone, sugar & liqueur until the mixture is smooth & creamy. Beat in crème fraîche until it well combined; set it aside.
• Line a 16 cm round spring-form pan (height: 8 cm) with parchment paper. Give allowance of about 2 inches for the paper to hang over the bottom side of the pan. Set the pan; cut & fold the rest of parchment paper into the bottom side of the pan neatly. Cut off one end of ~ 17 strips lady finger until they are 2-3 cm higher than the spring-form pan. Save the tips you cut to fill up the tiramisu later. Try to line the lady finger strips neatly around the sides of the pan (don`t leave any gaps). If the lady finger strips can`t fit nicely, lightly scrape/trim away 3-4 strips of other lady finger in order to make some space. Remove lady finger strips from the pan.
• Spread a bit of mascarpone mixture on the side where you will line the lady finger strips so they will stay in place. Line the lady finger strips neatly around the sides of the pan with the sugary side of the strips facing the pan. Brush slightly ½ lower parts of the strips with coffee. One at a time, slightly dip (don`t soak) the remaining lady finger strips & leftover pieces in the coffee. Place 3 strips of soaked lady finger on the bottom of spring-form. Fill in the gaps with soaked leftover pieces. Spoon over 1/3 parts of the mascarpone mixture & spread evenly. Place another 3 strips of soaked lady finger on top & cover with another 1/3 parts of mascarpone mixture. Repeat the procedure for the remaining lady finger & mascarpone mixture. If your spring-form is short, just make them into 2 layers (with ½ parts of the mascarpone filling after each lady finger strips). Smooth the top.
• Cover with cling wrap & refrigerate for at least 6-7 hours. Let it rest at room temp for 1 hour before serving. Un-mould the tiramisu & then dust the top with cocoa powder. Decorate with shaved dark chocolate & serve.
  

Enchilada Isi Daging & Sayuran (Beef & Vegetables Enchiladas)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 8 lembar Kulit Tortilla jagung, 250 gr Keju cheddar

Guacamole:

• 1 Bawang merah & ½ Bawang putih-cincang
• 1 Alpukat matang, ½ Jeruk nipis-peras, ¼ st Garam
• ½ Cabai seranno/keriting-cacah, Lada bubuk
• ½ sm Daun ketumbar-cacah, ½ sm Olive oil

Bahan saus:

• 1 sm Olive oil, 1½ st Bumbu taco, ½ Tomat-cincang
• 1 Jalapeño & 10 gr Bawang putih-cincang, Garam
• 250 gr Tomat puree, 2 sm Air kaldu sapi

Bahan isi:

• 250 gr Daging cincang, 2 st Bumbu taco, Minyak
• 2 st Jintan, 75 gr Wortel & 130 gr Zukini-cacah
• 2 Cabai bulat & 40 gr Broccoli-iris kecil2, Garam
• 70 gr Bawang bombay & 15 gr Bawang putih-cincang

Pelengkap:

• Saus salsa & Krim asam

Cara membuat

• Isi: Pnskan minyak di pan, mskkan baw. pth, bombay, cabai bulat & jintan, aduk hingga harum. Mskkan daging & bumbu taco, aduk & masak sampai matang. Beri sayuran & garam. Masak sampai cairan mengering. Sisihkan & biarkan sampai dingin.
• Saus: Tumis baw.pth & jalapeno dng olive oil, masak 2 mnt. Mskkan tomat puree, kaldu, tomat & bumbu taco. Masak sampai saus mengental (± 5 mnt), beri garam secukupnya. Sisihkan.
• Guacamole: Tekan2 alpukat dng garpu, jangan terlalu halus. Campur rata dng semua bahan lain, tekan2 sedikit. Tutup dng plastik, simpan di kulkas 1 jam seblm dihidangkan
• Pnskan oven 180°C. Taruh 3 sm bhn isi ditengah2 kulit tortilla, taburi keju. Lipat kedua sisi tortilla utk menutup isian, semat dng tusuk gigi. Lumuri dasar loyang dng ½ bagian saus. Ltkkan tortilla isi diloyang. Tuang sisa saus diatasnya. Tutup dng alu-foil, panggang 30 mnt. Buka alu-foil, taburi dng keju. Panggang lagi hingga keju leleh. Angkat, buang tusuk gigi. Hidangkan dng Guacamole, krim asam & saus salsa

Ingredients

• 250 gr Cheddar cheese, 8 pieces Corn Tortillas

Stuffing ingredients:

• 250 gr ground Beef, 2 tsp Taco seasoning, 2 tsp Cumin
• 70 gr Onion & 15 gr Garlic-chopped, frying Oil, Salt
• 130 gr Zucchini & 75 gr Carrot-chopped
• 2 Habanero chili & 40 gr Broccoli-small cut

Sauce ingredients:

• 1 Jalapeño & 10 gr Garlic-chopped, 1 tbsp Olive oil
• ½ Tomato-chopped, 1½ tsp Taco seasoning, Salt
• 250 gr Tomato puree, 2 tbsp Beef broth

Guacamole:

• 1 Shallot+½ Garlic clove-chopped, ½ tbsp Olive oil
• 1 ripe Avocado, ½ tbsp Cilantro-chopped
• juice of ½ Lime, ¼ tsp Salt, ground Pepper
• ½ Serrano chili-chopped

Condiments:

• Sour cream & Salsa sauce

Directions

• Stuffing: Heat oil in a pan; stir in onion, garlic, cumin & habanero until fragrant. Add in the beef & taco seasoning, stir until the meat cooked. Put in the vegetables & salt. Cook until the liquid dries. Set aside & let it stand to cool down.
• Sauce: Sauté garlic & jalapeno with olive oil. Cook for 2 min; stir in tomato puree, broth, tomato & taco seasoning. Boil until the sauce thickens (~ 5 min), add in enough salt to taste. Set aside.
• Guacamole: Mash the avocado with a fork, leaving them still a bit chunky. Add in all ingredients; mash some more. Wrap the bowl with plastic & refrigerate for at least 1 hour before serving.
• Preheat oven to 180°C. Put 3 tbsp of the stuffing in the middle of each tortilla, sprinkle with some cheese over the stuffing. Fold both sides of the tortilla to cover the stuffing & secure them with toothpicks. Spread ½ of the sauce on the bottom of a baking dish. Place the stuffed tortillas above the sauce. Top with remaining sauce. Cover with foil & bake for 30 min. Take off the foil; sprinkle with cheese. Bake until the cheese melted. Remove from the heat. Discard the toothpicks & serve enchiladas with Guacamole, Sour cream, Salsa.

Gudeg Jogjakarta (Javanese Green Jackfruit Stew)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 600 gr Nangka muda & 300 gr Jantung pisang-potong2
• 6 potong Ayam, 6 Daun salam, 4 cm Lengkuas-potong 4
• 4 Telur rebus-kupas, 400 ml Santan, 800 ml Air kelapa
• 3 st Teh hitam, 1 genggam kulit bawang merah
• 1¼ sm Garam, 30 gr Gula jawa-iris2, Air secukupnya

Haluskan untuk Gudeg:

• 5 Bawang putih, 8 Bawang merah, 8 Kemiri
• 1 sm Ketumbar, 2 gr Asam

Saus areh:

• 300 ml Santan, 4 Daun jeruk, 100 ml Air, 1 st Garam
• 2 cm Lengkuas & 1 Sereh-geprek, ½ st Lada bubuk

Haluskan untuk saus areh:

• 5 Bawang putih, 2 st Gula jawa, 8 Bawang merah
• 1 st Ketumbar, 1 st Jintan, 8 Kemiri

 

Cara membuat

• Lumuri ayam dng garam kmd ltkkan didasar panci tebal yg tinggi. Taruh berurutan ½ porsi dari: nangka+jantung pisang, garam, bumbu hls, gula jw, lengkuas & salam, ulangi urutan utk ½ porsi sisanya. Susun telur diatas. Tuangi santan & air kelapa. Tuang air secukupnya hingga seluruh bahan tertutup cairan. Mskkan teh ke saringan teh/kantung kain agar tak tersebar. Beri kulit bawang & teh utk pewarna.
• Tutup panci & masak dng api kecil. Angkat ayam bila sdh empuk agar tak hancur. Angkat telur bila sdh kecoklatan. Sisihkan ayam & telur. Masak lagi hingga kuah tinggal sedikit/mengering, aduk sesekali. Setlh gudeg kering & coklat, buang kulit bawang, teh, salam & lengkuas.
• Saus Areh: Tumis bumbu hls. Mskkan sereh, lengkuas, daun jeruk, lada, garam, aduk rata. Beri santan & air, masak sambil sesekali diaduk di api kecil hingga saus kental. Tuang di atas ayam & telur.
• Hidangkan gudeg dng nasi hangat, ayam+telur+saus areh & Sambal Goreng Krecek (klik pada link untuk melihat resepnya).

 

Ingredients

• 600 gr unripe Jackfruit & 300 gr edible Banana flower-cut
• 4 boiled Eggs-peeled, 400 ml Coconut milk, 6 Bay leaves
• 6 pieces Chicken, 30 gr Palm sugar-sliced, 1¼ tbsp Salt
• 1 handful of Shallots skin, 3 tsp Black tea, Water
• 800 ml Coconut juice,4 cm Galangal-cut into 4

Grind into a paste-for the Jackfruit stew:

• 8 Candlenuts, 2 gr Tamarind, 1 tbsp Coriander
• 5 Garlic cloves, 8 Shallots

Thick coconut gravy:

• 100 ml Water,300 ml Coconut milk, 4 Kaffir lime leaves
• 2 cm Galangal & 1 Lemongrass-bruised, ½ tsp Pepper

Grind into a paste-for the coco.gravy:

• 5 cloves Garlic, 8 Shallots, 1 tsp Salt, 8 Candlenuts
• 2 tsp Palm sugar, 1 tsp Coriander, 1 tsp Cumin

 

Directions

• Rub the chicken with some salt & then place them in a thick bottomed pot. Put in ½ portions of each Jackfruit+Banana flower, salt, ground spices, palm sugar, galangal & bay leaves. Repeat the procedure for remaining ½ portions. Place the boiled eggs on top. Pour in the coconut milk & juice; add in enough water to cover all. Place the tea in a tea infuser & put it into the pot. Sprinkle with the shallots/onions skin (as coloring agent).
• Cover the pot & cook over low heat. Remove the chicken from the pot after they are cooked & tender; also remove the eggs after they become brownish; set aside. Continue cooking until the liquid dries; stir once in a while. After the jackfruit & banana flower becomes brown, discard the shallots/onions skin, tea, bay leaves & galangal.
• Thick coconut gravy: Sauté the spices paste until fragrant. Stir in the lemongrass, galangal, kaffir lime leaves & pepper. Pour in the coconut milk & water. Cook over low heat; stir constantly until the gravy becomes rather thick. Remove from the heat & pour the gravy over the chicken & eggs.
• Serve the Jackfruit stew with warm rice, the chicken+eggs+gravy & Beef Skin Crackers in Spicy Sauce (click on the link for the recipe).

Salad Buah Marshmallow (Easy Marshmallow Fruit Salad)

In Indonesian & English (the English version is below the recipe written in Indonesian)

 

Bahan

• 200 gr Créme fraîche, 60 gr Marshmallow mini
• 100 gr Kelapa muda serut, 50 gr Cherry-belah
• 120 gr Nanas-iris, 100 gr Jeruk mandarin
• 1-2 sm Gula bubuk (opsional)

Hiasan:

• Kacang Almond iris, Coklat bubuk, Cherry
• Kacang Pistachio cincang

 

Directions

• Tiriskan air perendam buah bila memakai buah kalengan/botolan. Campur crème fraîche dng gula bubuk bila ingin salad lebih manis.
• Campur buah2, marshmallow & crème fraîche. Tutup, dinginkan di kulkas sampai siap disajikan.
• Mskkan salad di gelas/mangkuk2 saji. Ltkkan cherry diatasnya. Taburi dng coklat bbk, almond & pistachio.

 

Ingredients

• 200 gr Créme fraîche, 100 gr shaved young Coconut meat
• 120 gr Pineapple chunks, 100 gr Mandarine orange
• 50 gr Cherries-halved, 60 gr mini Marshmallows
• 1-2 tbsp Powdered sugar (optional)

Garnish:

• sliced Almonds, chopped Pistachios, Cherries
• Cocoa powder

 

Directions

• Drain the juice off of the fruit when you're using canned/bottled fruit. Combine crème fraîche with powdered sugar if you prefer the fruit salad to be sweeter.
• In a large bowl, combine fruits, marshmallows & crème fraîche. Cover & refrigerate until serving.
• Spoon the batter into serving cups. Place 1 cherry on top. Sprinkle with some cocoa pwd, sliced almonds & chopped pistachios.

Tiramisu Strawberry (Strawberry Tiramisu)

In Indonesian & English (the English version is below the recipe written in Indonesian)

 

Bahan

• 24 Kue Lady finger, 450 gr Strawberry, 60 gr Gula bubuk
• 250 gr Krim kental, 120 ml Kopi espresso seduh-suhu ruang
• 250 gr Keju Mascarpone, 1-1½ gr Coklat bubuk, 2 sm Rum
• Coklat-serut, Kacang pistachio (opsional)

 

Cara membuat

• Cuci & potong bagian atas strawberry. Iris ± 225 gr strawberry jadi 4, sisihkan. Blender 225 gr strawberry sisanya dengan 15 gr gula sampai lembut, sisihkan.
• Kocok mascarpone, 100 gr krim kental, 30 gr gula & rum dng mixer kecepatan sedang sampai kental (1-1½ menit). Sisihkan.
• Kocok 150 gr krim kental & 15 gr gula dng mixer kecepatan sedang selama 1 menit.
• Penyusunan Tiramisu: Celup selintas saja 8 kue lady finger di kopi (kue ini akan cepat menyerap kopi). Susun bersisian kue yang sudah dicelup di loyang/piring saji besar. Ulas rapi atasnya dng ½ bagian dari campuran keju. Susun 5-6 irisan strawberry (yg kedua sisinya rata) diatas campuran keju. Beri selapis saus strawberry di atas irisan tsb dng sendok perlahan2. Ulangi prosedur pencelupan dng 8 kue lady finger berikutnya. Ltkkan di atas strawberry. Ulas atasnya dng sisa campuran keju. Ulang prosedur utk irisan & saus strawberry. Ltkkan lagi 8 kue lady finger yg sdh dicelup di atasnya. Ulas rata atasnya dng campuran krim kental. Taruh coklat bubuk di saringan halus & perlahan tepuk2 tepinya sambil dijalankan agar dpt menaburi bagian atas adonan krim dng rata. Hias dng irisan strawberry. Potong & ltkkan di piring saji individual. Tuang saus strawberry di sekitar tiramisu, taburi coklat serut & pistachio.

 

Ingredients

• 450 gr Strawberries, 24 Ladyfinger cookies, 250 gr Heavy cream
• 250 gr Mascarpone cheese, 2 tbsp Rum, 60 gr Powdered sugar
• 120 ml Brewed espresso-room temperature, shaved Chocolate
• 1-1½ gr unsweetened Cocoa powder, Pistachio (optional)

 

Directions

• Wash & cut off the top side of strawberries. Slice 225 gr of strawberries into 4; set it aside. Put the other 225 gr strawberries & 15 gr sugar in a blender. Blend/process until the mixture smooth; set aside.
• Beat mascarpone cheese, 100 gr heavy cream, 30 gr sugar & rum with an electric mixer on medium-high speed until it's thicken (1-1½ minutes). Set it aside.
• Beat 150 gr heavy cream & 15 gr sugar with an electric mixer on medium-high speed for 1 minutes.
• To assemble the Tiramisu: Slightly dip 8 lady finger strips in cold espresso (the cookies will quickly soak up the coffee). Arrange soaked lady finger strips side-by-side on a serving dish. Spread ½ part of the cheese mixture over the lady finger strips neatly. Place 5-6 sliced of strawberries (the one with flat surface on both sides) over the cheese mixture. Gently spoon a layer of the strawberry puree over the sliced strawberries. Repeat the dipping procedure with the next 8 lady finger strips. Put them on top of the sliced strawberry. Spread the remaining cheese mixture over the lady finger strips. Repeat the procedure with the sliced & pureed strawberries. Place the last 8 dipped lady finger strips on top. Spread the heavy cream mixture over the lady finger strips evenly. Put cocoa powder in a fine strainer & gently tap the strainers side to dust the cocoa evenly over the heavy cream. Garnish with sliced strawberries. Slice the tiramisu & put them in serving plates. Pour some pureed strawberry around the tiramisu; sprinkle with shaved chocolate & pistachio.