Roast Pork Ribs

This was my first time dealing with ribs, and thankfully it turned out great! I would totally make more someday with different marinade ;) you guys should definitely try!

I've made this ribs with BBQ sauce that I bought in Parkson supermarket. I thought it's gonna be like a normal western BBQ sauce. But it turned out to be a 'Chinese' BBQ sauce. LOL But I didn't mean that it doesn't taste good, it's just really out of my expectation you know :p I was shocked

Ingredients :

2 Pork Ribs

marinade sauce (Bbq/honey/sweet soy sauce/etc)
salt

Method :

Cook the ribs in water with salt for approximately 30 minutes. When the water boils, turn down the heat. Take the ribs out of the pan and dry the ribs with kitchen paper. Rub them with the marinade sauce that you prefer, and refrigerate them overnight or at least 2 hours. Then put them in the oven (225 C) and roast them until they are crusty. Always watch them out while roasting to prevent burning!

Vie's Result :

Vie's Notes : Sorry for the bad plating!! Because the thing is, I couldn't take more time to decorate or clean or whatever it is and then take pictures. My food always gets cold easily (because it's winter) and I feel bad for my housemate staring on the food too long waiting for me to take photos first. lol!

Bakwan Jagung (Fried Corn)

(In Indonesian)

original recipe from wonosari

Bahan :

5 buah jagung manis diserut (sebagian di tumbuk kasar, sebagian dibiarkan bulat2)
1 butir telur ayam
3 - 4 sdm terigu segitiga
seledri cincang (kalau suka)
1 batang daun bawang (diiris agak tipis, baru dicuci biar lendirnya keluar)
100 gr udang kupas

Bumbu halus :
garam
3 - 4 siung bawang putih
1 siung bawang merah
1 butir kemiri
1/4 sdt ketumbar
3 buah cabe merah (jika suka), ditumbuk kasar

Cara :
campur jagung, bumbu, telur, seledri, daun bawang, terigu, udang jadi satu. panaskan minyak goreng. ambil adonan 1 sdm trus masukan ke minyak panas goreng hingga matang (coklat kekuningan).

(In English)

original recipe from tasty-indonesian-food

Ingredients

- 150 gram canned corn

- 1 egg

- 50 gram plain flour

- 1 stalk of celery

- 1 stalk of spring onion

Spice Paste

- 3 shallots

- 2 cloves of garlic

- 2 red chillies

- 2 bird's eyes chillies (optional)

- 1 tablespoon of coriander

- 1 cm Kaempferia galanga L (kencur) - optional

- 1 kaffir lime leaf

- salt and sugar to taste

Directions

1. Blend or grind all the ingredients for spice paste. Then add the corn, and continue blending (grinding). I like to grind the corn roughly, not so smooth.

2. Put the mixture into a bowl, and then add the flour, celery, spring onion and egg. Mix it well.

3. Heat the oil in deep wok, and fry 1 tablespoon of mixture until slightly brown.

Tips : you can add some fresh small prawn into the mixture to give it more flavour.

Vie's Result :

 while frying... (that was my housemate's hand, that's why I could take the picture!)

Vie's Notes : Put in more sugar inside the mixture if you like it sweet.. But if you like it salty, then don't. Don't fry the fried corn/bakwan jagung in a really hot heat to avoid burning.

Black Pepper Pork Belly w/ mushroom

Ingredients : 

pork Belly 

jelly fungi (jamur kuping)

green vegetable 

1 tbsp oyster sauce

ground black pepper 

spring onion

garlic

shallots

onion

salt

water 

Method :

Saute the onion, shallots and garlic together. Cook in the pork belly until it changes color. Pour in the oyster sauce and ground black pepper, then the mushrooms. Mix well. Pour in a little bit of water, not too much, this is not going to be soup. Wait for it until boiled then put in the vegetable. Stir again until they all combined well. Taste. Serve while hot.

Vie's Result :

Vie's Notes : This is again, a non-recipe based dish that I made for dinner tonight, so feel free to substitute the meat into chicken or beef, and also the mushrooms and vegetables!

Spicy Beef Tofu

No original recipe, I made it myself and didn't really measure them. sorry :( 

Ingredients : 

ground beef

tofu (cut into small dices)

spring onions

shallots 

garlic

oyster sauce (+/- 2 tbsp)
sesame oil

chili Garlic Sauce (+/- 1tbsp, depends on how spicy you want it to be. I use Indonesian Cap Ibu Jari brand, if you can't find any, try Lee Kum Kee)

salt and pepper

Method :

Heat sesame oil and saute the garlic and shallots. Put in the the ground beef and cook until it changes color. Mix in the oyster sauce, chili garlic sauce, spring onions, salt and pepper. Stir well. Stir in the tofu. Taste. Serve with warm rice.

Vie's Result :

Vie's Notes : It taste pretty much like mapo tofu. But I made a litlle twist and made it dry and spicy.

Cap Cay (Chinese-Indonesian Mixed Vegetables)

original recipe from eresep

(in Indonesian)

Bahan :

2 sdm    minyak wijen
100 g    bawang Bombay, iris tipis
2 siung bawang putih, memarkan, cincang halus
200 g    udang ukuran sedang, kupas
4 pasang ati ampela ayam, cuci bersih, potong melintang 2 cm
200 g    daging ayam tanpa tulang, potong dadu 2 cm
5 buah    bakso sapi, iris tipis
100 g    wortel, kupas, iris serong tebal 1/2 cm 2 batang daun bawang, iris serong tebal 1 cm
100 ml    kaldu
1 sdm    angciu
1 sdm    kecap asin
1 sdm    saus tiram
100 g    kapri, bersihkan
200 g    kembang kol, bersihkan, potong menurut kuntum
150 g    caisim, bersihkan, potong panjang 4 cm
100 g    jamur kancing kalengan, tiriskan, belah 2 bagian
1 lembar kembang tahu kering, rendam air panas hingga lunak, potong 4x6 cm
1 sdt    merica bubuk
1/2 sdt garam
1 sdt    tepung maizena, larutkan dengan 1 sdm air matang

Cara membuat:
- Panaskan minyak wijen, tumis bawang Bom¬bay dan bawang putih hingga ha rum. Masukkan udang, ati ampela, daging ayam, dan bakso. Aduk hingga berubah warna.
- Tambahkan daun bawang dan wortel, aduk rata. Masak hingga wortel layu. Bubuhi dengan angciu, kecap asin dan saus tiram. Aduk hingga rata. Tuangi kaldu. Masak hingga mendidih.
- Masukkan kapri, kembang kol, caisim, jamur, dan kembang tahu, aduk rata. Bubuhi merica bubuk dan garam. Aduk kembali hingga rata.
- Masukkan larutan maizena, masak hingga agak kental. Angkat. Sajikan hangat.

Untuk 6 porsi
Kalori per porsi: 350 kalori

(in English)

Ingridients : 

2 tbsp sesame oil

100 gr onion (cut thinly)

2 minced garlic cloves 

200 gr medium-sized prawns (get rid of the skin)

4 chicken grizzle and liver (cut into dices)

5 beef meatballs (cut thinly)

100 gr carrot (cut thinly 1/2 cm)

2 scallions (cut thinly until 1 cm)

100 ml chicken stock

1 tbsp chinese red wine 

1tbsp soy sauce

1 tbsp oyster sauce

100 snow pea

200 gr cauliflower

150 gr caisim (I don't know the English name, anybody know? It's this chinese green vegetable)

100 gr button mushrooms (cut in half)

1 sheet of tofu skin (put in hot water until soft, then cut them til 4x6 cm)  

1 tsp pepper

1/2 tsp salt

1 tsp maizena 

Method : 

- Heat the sesame oil, sautee the onion and garlic til they smell good. Put in prawns, chicken gizzard and liver, chicken, meatbal. Stir until they change color. 

- Add in scallions and carrot. Cook until the carrots softened. Season with chinese red wine, soy sauce and oyster sauce. Mix well. Pour in stock. Cook until boiled.

- Put in the snow peas, cauliflower, mushroom and tofu skins, mix them well. Season with pepper and salt. Mix again. 

- Pour in maizena that already mixed well with boiled water, serve when it's still hot! 

Vie's Result :

Vie's notes : I changed some of the ingredients. I used beef instead of chicken, and also jelly fungi instead of button mushroom.

Mom and Grandma's Madeleine

These cake have been my fav since I was a little kid. Grandma used to make it all the time. But not anymore. So I decided to make them with my mom and grandma last September when I had my holiday back to Jakarta. Oh how I miss them so much. I miss baking with them :( Btw, they didn't know that they're called Madeleine until I told them. (well I tried to tell my grandma, but she didn't understand what the hell is Madeleine lol) So basically the recipe I'll give you below is just a normal recipe of Madeleine that I get from Joyofbaking (one of my fav baking sites!). 

A little history about Madeleine : 

The madeleine (French pronunciation: [mad.lɛn], English /ˈmædleɪn/) or petite madeleine ([pə.ti mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

source : Wikipedia

original recipe from Joyofbaking 

Ingredients :

1/2 cup (113 grams) unsalted butter

1 cup (130 grams) all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3 large eggs, at room temperature

2/3 cup (133 grams) granulated white sugar

1 teaspoon pure vanilla extract

Note:  If you make miniature madeleines, reduce the baking time to about 7-9 minutes.

Method :

First, melt the butter and allow it to cool while you make the batter.

In a small bowl place the flour, baking powder and salt and whisk until well blended.

In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes).  Add the vanilla extract and beat to combine.

 

Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it.  Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.  

Whisk a small amount of the egg mixture into the melted butter to lighten it.  Then fold in the cooled melted butter in three additions.  Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.

 

Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).  Generously butter two 12-mold madeleine pans.  Dust the molds with flour and tap out the excess.  (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)

 

Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center.  (This will result in the classic "humped" appearance of the madeleines.)

 

Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched.  Do not overbake these cookies or they will be dry.

Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. 

Transfer the madeleines, smooth sides down, to wire racks to cool.  The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.

 

When serving dust with confectioners sugar.

 

Makes about 24 - 3 inch (8 cm) madeleines.

Vie's Result :

 I didn't use Madeleine pan because I didn't have any. Mom and grandma always use this kinda round flowery pan to make them. Grandma had it since my mom was a kid!

Sorry for the dark and kinda blurry pic, I used my bf's pocket camera and it was dark already, and it was messy. So I got distracted a lot..

Nutella Cheesecake

I made this nutella cheesecake a while ago, because of my friend, Cherry. She shared this one link of a nutella cheesecake recipe. And I was like "Cheesecake? with Nutella?! Hell yeah!" 
I never thought that I would make it. But that picture of the cake....... I felt like it was whispering to me all the time to try and make it... (okay, I know I'm exaggerating, but at least you know how tempting it was right?) 


Sooo I went to carrefour and buy nutella and the cream cheese. So here is the recipe : (I looked through different recipe instead of the one that Cherry shared in facebook. Because hers is refrigerated. And I want it to be baked)


original recipe from Instructables (click to see step by step pic!)

For the crust:

• 200 g digestive cookies
• 1/2 cup butter (113 g)
• 1/4 cup sugar (50 g)

For the filling:

• 250 g cream cheese
• 1/2 cup granulated sugar
• 2 tbsp flour
• 1 tsp vanilla extract
• 2 eggs
• 1/4 cup milk
• 150 g Nutella

For the frosting:

• 60 g dark chocolate
• 1/3 cup butter (75 g)
• 80 g powdered sugar
• 1 tsp vanilla extract 

Method :
Grease, or spray with Pam, a spring form pan. Preheat oven to 300 degrees F (150 degrees C). In a bowl combine the cookies (finally crushed), sugar, and melted butter.

Press the crumbs evenly over the bottom of the spring form pan.  Cover and refrigerate while you make the filling.

In bowl place the cream cheese, sugar, and flour.  Beat on medium speed until smooth 

Add the eggs, one at a time, beating well after each addition

Add the Nutella and milk and incorporate

Take the crust out of the refrigerator and pour in the filling. Bake it at 150 C (300 F) for about 1h and 15 min.

In the meantime n the meantime prepare the frosting by melting the chocolate, beating the butter, sugar and vanilla until smooth and fluffy and then adding to it the melted chocolate.

Spread the frosting over the cheesecake, cover and refrigerate

Vie's Result :

Vie's Notes : For the finishing touch, I put more Nutella on top of the cake (who can resist it right?) instead of frosting. And this is the link that Cherry shared to the nutella cheesecake that is refrigerated, in case you don't have an oven ;)