Edisi Indonesia 3: Ketan Duren

Lately, I regularly made Indonesian cooking style because my hunny who now legally turn into my hubby since December 13, 2008 :DD loves Indonesian foods especially Indonesian snacks/desserts.
Recipe for steamed glutinous rice will be uploaded later after I try it by myself. The glutinous rice you see on these pictures were made by my home-assistant and they hardly remember the exact measures :p
For the Kinca Duren (Durian Sauce), here is my version:

• 100 gr caster sugar (reduced to 50 gr if the durian flesh is sweet)
  
• 50 gr rock palm sugar, grated.
• 150 gr durian flesh
• 200 ml coconut cream
• 100 ml water
• 1 sprig of pandan leaf, knotted
• 1/4 teaspoon salt

Directions:

• Combine durian flesh and half of coconut cream in a blender. Blend until smooth and juicy like.
• In medium pan, combine sugar, palm sugar, water, pandan leaf, and salt. bring to simmer until the sugar has dissolved.
• Add the rest of coconut cream.
• Add durian flesh. Cook until thick.
• Serve with the steamed glutinous rice

This dessert is very rich. Enjoy it after a light meal and with a cup of tea or coffee..

Pssst... my hubby requested me to make this again...

Bread ala Brulee

This the simple dessert to make that you could make it in a hurry. Serve it warm with ice cream or as cold dessert, both are okay.

I combine 4 lightly beaten eggs with 2 heapfull tablespoons of vanilla essence, 250ml heavy cream, 4 tablespoons sugar, and 27 tablespoons of MILK.

Cut 4-5 slices of 2-days old bread, put into a pyrex or aluminium foil case (I use 4 250-ml square foil case and 1 150-ml foil case). Pour in the milk mixture until full and the bread fully covered. Sprinkle with 4 teaspoons on RAISINS which has boiled with 2 teaspoons of rum or water.

Bake ala au-bain-marie for 20-25 minutes at 180*C until the cream is set.

Note: You could Sprinkle with a dash of cinnamon to enrich the flavour.

Yipeee!!! This is the waffle I LoVe!!

After trying so many waffles recipes, this one was definitely the best Waffle recipes I've tried. Its textures and taste nearly like waffles I used to eat at 5 stars hotels wherever I stayed on my traveling time.

I still wishing if someone could share waffle recipe from The Fullerton? Pleaseee..
No worries, I am full of hope. I'll be waiting ;D

Waffles are good with gamut of companions such as fresh fruits, ice cream (yeah, it's the best pairing ever!!!), yoghurt, honey, maple syrup, toffee sauce, chocolate....well, you name it..

I wasn't doing the instruction on exact for the temperature in Bali is getting hotter lately, I mix the ingredients on 5.30 AM and just rest the mixture on warm place then add 3 small eggs instead of 2 eggs stated on the recipe on 9 AM. It turned out just fine and crisp just they I like it. Perfect for my breakfast on SUnny Sonntag.

Definitely yummy....

Last bite..... you could find the recipe here .

Yummy yummy

B/W Cheesecake

This is the result of my weekly-frigde-inspection...
I found 1 box of Ricotta cheese, 1/2 box mascarpone and Oreo's biscuit...

Friday nite, I baked Matcha Chiffon Cake for my friend, Mike. Pursuing to take full benefit of the HOT Oven, I make this cheesecake for weekend dessert...

B/W CHEESECAKE

Ingredients:
(Black base)

• 250 gr oreo's biscuit, removes cream. (you could use any biscuit you like, indeed)
• 150 gr butter, melted

Process oreos on food processor until fine crumbled. Add melted butter. Press firmly into the base and side of 20 cm pie tin. Leave on frigde for 15 mins.

(White cheesecake)

• 250 gr ricotta cheese
• 125 gr mascarpone
• 4 T caster sugar
• 2 eggs, separated

Smooth both cheeses using fork. Add yolks and sugar.
Beat egg whites until stiff. Add to cheese mixture.
Pour onto oreos shell.
Bake for 45 mins on au-ban-marie method on 180*C. Cool overnight.

To Serve:
sprinkle brown sugar evenly onto cheesecake surface, burn using blowtorch until caramelized stage reached. Served immediately so you could enjoy the crisp thin layer of brown sugar caramel.
Slices of Tamarillos or any fresh fruits on your choice.

Yummmmmyyy.....

Hopyes Pudding

When I visit one dear friend of mine whose house just in the corner of mine, I saw a huge bundle of Primarasa recipes. She said it was her friends' recipes collection which she has borrowed for quite long and said that the recipes are great. Wow....it's really tickling my "recipes-sense" and I started to browse that sweet-bundle-of-recipes.
I can tell you, the recipes collection are really mouth-watering. It also shows step by step pictures that really a big help especially when I tried out the Cheese Stick pastry... yup, I did it gals...Successfully!!

Back to Hopyes pudding, Hopyes is a combo flavour of caramel and coffee like old fashioned candy which calls Hopyes too ;p.
Puding Hopyes
Pudding:

• 125 g sugar (I)
• 50 ml water
• 1.5 T instant coffee granules (Nescafe, Caswell, Indocafe, etc)
• 350 ml fresh milk
• 75 g sugar (II)
• 1 sachet (7 gr) agar- agar powder
• 1 yolk, lightly beaten
• 125 ml egg whites
• 2 T rum

Sauce

• 500 ml fresh milk
• 150 g sugar
• 2 T cornstarch
• 2 yolks, lightly beaten
• 3 T rum

Direction

• Wet 1500 ml-capacity pudding tin with drink water, Set aside
• Pudding: Make caramel from sugar (I) . add water and mix thoroughly then add coffee granules. Mix well. Remove from stove.
• Combine milk, sugar (II), and agar - agar powder, bring to boil. Pour about 150 ml into beaten yolks, quickly mix so it won't clogged. Pour it back to hot milk. Mix well and add caramel-coffee liquid.
• Beat egg whites until stiff, gradually pour in the hot pudding mixture and keep on whisking. Continue whisking until a little bit warm. Add rum.
• Pour into the wet tin. Set aside and cool.
• Sauce: Mix all sauce ingredients. Cook on medium heat, whisk until boil and thicken. Keep on whisking until sauce is luke-warm. Add rum. Cool

Casablanca

Pudding Busa Jeruk -Orange Spongy Pudding-

Pudding Busa Jeruk

recipe by Yeni Suryasusanti with a lil modification ;p

Pudding:
4 egg whites

2 sachet @11 gram jelly powder

200 gr sugar (I used 150 gr only)
750 ml water

90 gr nutrisari (or any orange flavoured drink-powder)
jeruk mandarin kaleng untuk hiasan (I used peaches)

Vanilla Vla: (my recipe)
600 cc susu cair
100 gr sugar

2 yolks

1 sdm tepung maizena

2 sdm coffee mate
1/2 sdt vanili
2 sdm dark rum

Pudding directions:
Siapkan loyang puding, basahi dengan air dingin, tata jeruk mandarin kaleng di dasar loyang, sisihkan.
Rebus agar-agar bersama air dan gula pasir sampai mendidih, angkat dari api, tuangkan sedikit agar-agar bening (sekitar 3 sendok sayur) untuk mengikat jeruk
Tuang nutrisari ke agar-agar bening, aduk, sisihkan.
Kocok putih telur hingga kaku, turunkan speed mixer, tuang agar-agar nutrisari panas-panas sambil tetap dikocok dengan speed paling rendah, teruskan mengocok hingga tercampur rata dan agar2 menjadi hangat (hangat yaaa, tandanya uapnya sudah hilang... jangan panas2 dituang ke cetakan karena bisa mengakibatkan terbentuknya 2 lapisan busa dan orange bening...)
Tuang ke dalam cetakan yang telah berisi jeruk yang bekukan dengan agar2 bening, dinginkan.

Vanilla Vla directions:

Cairkan tepung maizena dengan sebagian susu, sisihkan
Kocok lepas kuning telur dengan garpu, sisihkan
Rebus susu cair dan gula hingga mendidih, kecilkan api
Ambil sekitar 3 sendok sayur rebusan susu, tuang ke kocokan telur, aduk rata
Tuang kembali kocokan telur dan susu ke dalam rebusan susu, aduk cepat
Masukkan larutan tepung maizena, aduk cepat, masak hingga mendidih kembali Masukkan vanili dan essence jeruk, angkat dari api.