Chicken Tikka Wings

Ingredients:

• 500 gr chicken wings (washed, set aside)
• 1 tblspn ginger & garlic paste
• 2 tblspn chicken tikka seasoning
• 3 tblspn lemon juice
• 1 tsp salt as taste
• 1 tblspn cooking oil/ghee

Directions:
* Combine chicken wings with all the ingredients. marinated in the fridge atleas for 2 hours.
* grill chicken wings in the oven for about 15 – 20 minutes or until the chicken cook.

Curry Puff

For pastry:

• Plain flour- 1 cup
• Butter- 2 tbsp (melted)
• Water as required
• Salt as taste

For Filling:

• Potatoes 2 medium size (diced)
• 1 Chicken breast  diced
• Chicken curry powder- 1 tbsp
• Onion 1 chopped finely
• Ginger and garlic paste 1 tsp
• Curry leaves (optional)
• Salt as taste
• Water
• Oil – 1 tbsp

Methode:

Filling,
Heat oil in pan, add ginger and garlic paste,onion and curry leaves.Stir in till onion transparents then add chicken.
Stir well,once the chicken turn white,add potatoes.Cook for 2 minutes then add curry powder and salt.
Mix all well,then add water and let the potato and chicken  to cook.
Cool completely before use.

Pastry,
In large mixing bowl ,add flour, melted butter, salt.Mix well and keep aside.
Now add water and knead to smooth dough.Wrap with wet cloths or plastic wrap  and keep aside for 15 minutes.

Assemble,
Divide the dough to small balls,and roll out each ball to circle and heaped with the filling in the center.Fold the pastry dough into half circle shape and pinch or seal the edges with fork.If u have mould ,then u can use it.
Then deep fry in medium heat oil till  light brown color.

Chocolaty Donut

Another version of donut, Chocolaty Donut.

Ingredients:

• 2 tsp yeast
• 125 ml warm water
• 1 tbsp butter
• 2 tbsp chocolate cooking (melted)
• 2 tbsp milk powder
• 2 tbsp sugar powder
• 2 yolk egg
• 2 cup flour
• A pinch of salt
• ½ tsp baking powder

Directions :

• Dissolved yeast in the warm water, keep aside until it bubbles (if you used the round shape yeast).
• In a medium bowl combine flour, milk powder, chocolate cooking, sugar powder, salt and baking powder (if you use the needle shape yeast, then you should combine it at this point).
• Mix yolk eggs and butter, add to flour mixture then whisk in gradually dissolved yeast (or only water if you use the needle shape yeast). When the dough is heavy to whisk, start to knead it with your hand. Knead until it combines together and not sticky on your hand, you can add little bit more of flour if needed.
• Cover the bowl of the dough with wrapping plastic, keep in a warm place until its double in size (time is depend on your warm place).
• When the dough doubled in size, removed the plastic cover, knead the dough again one more time for 2 minutes. Roll the dough and cut out with donut shape.
• On a tray covered with a plastic sheet, line the donuts. Cover the donuts with another plastic sheet. Keep aside to rise in a warm place until its double size and light weight.
• Deep fry the donuts on medium-low flame until its golden brown in colors. Keep it on the rack with kitchen towel to remove access oil.
• sprinkle the donut with icing sugar and ready to serve.

Sweet Potato Donut

Ingredients:

• 2 tsp yeast
• 125 ml warm water
• 1 tbsp butter
• 2 tbsp mashed sweet potato
• 2 tbsp milk powder
• 2 tbsp sugar powder
• 2 yolk egg
• 2 cup flour
• A pinch of salt
• ½ tsp baking powder

Directions :

• Dissolved yeast in the warm water, keep aside until it bubbles (if you used the round shape yeast).
• In a medium bowl combine flour, milk powder, mashed sweet potato, sugar powder, salt and baking powder (if you use the needle shape yeast, then you should combine it at this point).
• Mix yolk eggs and butter, add to flour mixture then whisk in gradually dissolved yeast (or only water if you use the needle shape yeast). When the dough is heavy to whisk, start to knead it with your hand. Knead until it combines together and not sticky on your hand, you can add little bit more of flour if needed.
• Cover the bowl of the dough with wrapping plastic, keep in a warm place until its double in size (time is depend on your warm place).
• When the dough doubled in size, removed the plastic cover, knead the dough again one more time for 2 minutes. Roll the dough and cut out with donut shape.
• On a tray covered with a plastic sheet, line the donuts. Cover the donuts with another plastic sheet. Keep aside to rise in a warm place until its double size and light weight.
• Deep fry the donuts on medium-low flame until its golden brown in colors. Keep it on the rack with kitchen towel to remove access oil.
• sprinkle the donut with icing sugar and ready to serve.

 

 original recipe from here: http://kristinemonia.blogspot.com/2011/01/donut.html

Easy Cinnamon Roll

Ingredients:

1 sheet frozen puff pastry, thawed

For the filling:

• 50 g butter or margarine
• 50 ml sugar
• 1 teaspoon cinnamon
• Raisin as needed

Directions:

• Mix the ingredients for the filling together
• Spread onto the puff pastry, as little or as much as you like
• Roll up, cut into pieces
• Bake at 200˚C  until the puff pastry is golden brown and cook throughly, about 20 minutes. Since I made mini rolls they baked faster. Bigger or normal sized rolls will take longer to bake.

Carrot Muffins

Source from Here



Carrot Muffins Recipe:

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
3 large eggs
3/4 cup (180 ml) safflower, corn, or canola oil
1 teaspoon pure vanilla extract

Tahu Isi (Indonesian fried Stuffed Tofu)

Ingredients:
- 1 block of tofu diagonally cut and deep fried, make hole manually with spoon, set aside.
- 50gr carrot cut into jullian
- 50gr bean sprout
- 2 spring onions sliced
- 3 garlic minced
- 2 shallots minced
- Pepper
- Salt
- Oil for deep frying

Batter for the Tofu:
- 1/2 cup rice flour
- Salt
- Pepper
- Water

Directions;
- Heat little bit oil in a pan, add shallot and garlic when the oil is hot.
- Add carrot stir until carrot is softed.
- Add the rest of ingredients and stir thoroughly.
- Adjust seasoning to your liking.
- Fill the tofu with the filling.
- Mix all batter ingredients.
- Heat oil for deep frying in a pan.
- Dip tofu one by one in batter mixture.
- Deep fry until golden brown.
- Eat warm with bird’s eye chili or sambal sauce.

Choux Pastry a.k.a. Kue Sus

Actualy, This was my 2nd attempted of baking Kue Sus. the 1st attempted was aged ago in 2007, but i didn't post it here bcoz i wasn't happy with the result. this time i took the recipe from here and this time, i am very happy with the result, it turned out so good.

And thanks to my dear friend Helen for the Vla recipe.

Chicken tikka wings

This is almost ours every weekend snack. very simple and easy to make yet very tasty, and the most important thing is, everybody luvs it.


Ingredients:
500 gr chicken wings cut into two pieces (washed, set aside)
2 tblspn chicken tikka seasoning
3 tblspn lemon juice
1 tsp salt
2 eggs
bread crumbs
cooking oil

Directions:
* Combine chicken wings with all the ingredients except eggs, bread crumb and cooking oil. marinated in the fridge atleat for 2 hours.
* In a medium bowl, beat the eggs, Dip chicken wings in eggs, then coat with bread crumbs.
* deep fried until crisp and golden color, enjoy!

Getuk Lindri (Indonesian Cassava cake)

Getuk Lindri is one of Indonesian traditional culinary. it is made from ground cassava with grated coconut. i missed getuk lindri when i was in my hometown last time. I couldn't found this getuk lindri in the market, i mean in the traditional market of course. its quite hard to find this dish nowadays specialy in my hometown. so here is my first attempted of getuk lindri, a very simple but taste good.



Ingredients:
1 whole cassava
50 gram of granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
50 cc water
food color

Directions:
Put in sugar and vanila in a pot with water and bring it to boil. Peel cassava, Steam cassava until soft and then Mash cassava while still hot and pour the water mixture and food color (what ever color you desired) and blend well. Shape as your desired, and last sprinkle with grated coconut.serve and enjoy it!

Banana Fritters

A fritter is any kind of food coated in batter and deep fried.

Recipe of Banana Fritters :

3 ripe bananas, mashed. 1 egg, 1 cup of flour and a pinch of salt. cooking oil for deep frying. mix all ingredients in a bowl. then fry ’till its done.

Donut

Ingredients:

2 tsp yeast
125 ml warm water
1 tbsp butter
2 tbsp milk powder
2 tbsp sugar powder
2 yolk egg
2 cup flour
A pinch of salt
½ tsp baking powder

Directions :

Dissolved yeast in the warm water, keep aside until it bubbles (if you used the round shape yeast).
In a medium bowl combine flour, milk powder, sugar powder, salt and baking powder (if you use the needle shape yeast, then you should combine it at this point).
Mix yolk eggs and butter, add to flour mixture then whisk in gradually dissolved yeast (or only water if you use the needle shape yeast). When the dough is heavy to whisk, start to knead it with your hand. Knead until it combines together and not sticky on your hand, you can add little bit more of flour if needed.
Cover the bowl of the dough with wrapping plastic, keep in a warm place until its double in size (time is depend on your warm place).
When the dough doubled in size, removed the plastic cover, knead the dough again one more time for 2 minutes. Roll the dough and cut out with donut shape.
On a tray covered with a plastic sheet, line the donuts. http://www.blogger.com/img/blank.gifCover the donuts with another plastic sheet. Keep aside to rise in a warm place until its double size and light weight.
Deep fry the donuts on medium-low flame until its golden brown in colors. Keep it on the rack with kitchen towel to remove access oil.




Source from : http://kristinemonia.blogspot.com/2011/01/donut.html

Cheesy Baked Potato

Ingredients:
Potato Medium size
olive oil
cheddar cheese
butter

Directions:
1.Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
3. Top with remaining cheese and ready to serve.

Crispy Apple Tart

Ingredients:
180 g puff pastry, thinly rolled into a circle 30cm in diameter
30 g butter, cut into cubes
4 apples, peeled
2 Tbsp sugar
2 Tbsp apricot/raspberry jam
2 apples, peeled and diced
½ tsp cinnamon powder
85 g sugar

Directions:
Make the apple filling
Place a wide saucepan on a medium heat and put in the diced apples and with the sugar. Heat and stir until they start to break down. You can mash them with the back of the spoon to help them along.
Keep stirring until most of the liquid has evaporated. Then turn off the heat and put in the cinnamon powder.
Continue to stir and mash the apple mixture for about a minute more, then set aside.
Preheat the oven to 230°C
Cut the apples
Take one of the peeled apples and cut off the sides without cutting into the core, which you can then discard. Cut the apple pieces into thin wedges and repeat this with the rest of the apples.
Place the puff pastry circle on a baking tray, …and spread the apple filling ...evenly over its surface. Next, layer the apple wedges in a circle ...carefully around the side … and finish off with an arrangement in the centre
Sprinkle a little sugar over the top of the tart. Then also place on various small knobs of butter.
Place the tart into the preheated oven and bake for approximately 25 minutes, then remove.
Put the apricot jam into a small saucepan and add 2-3 tablespoons of water. Heat on a medium temperature and stir together until the jam liquefies. Then take off the heat.
Using a brush, paint the surface of the tart with the liquefied jam. This will give it a glazed, shiny look, and add to the flavour. It is now ready to serve.

Sweet Potato Chips

I never attempted to make Chips before. bcoz i can easily find them in the store :D
but after seeing Lydia's homemade sweet potato chips i was thinkin' why not to give a try to make my own. thanks Lydia you inspired me to make my own chips, and thanks to mbak Shinta for the tips




And a very big thanks to Everything4sweets for the Rocking Girl Blogger award. I really appreciate it :) and now i would like to pass the Award to:

Sue Sue
Kak Jun
Lydia
Ayinda



Congrats Ladies!

Bakwan Sayur / Vegy Fritter w/ Peanut Sauce

Peanut Sauce
Ingredients:
1/4 cup peanut butter
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk
1/4 cup water
4-5 red chili
3 cloves crushed garlic
5 shallots, crushed.

Method:
Combine all ingredients with a whisk in a small bowl, adding the water in last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken springkle with lemon juice. Serve hot or cold.

For Bakwan/ Vegy Fitter Recipe See Here:
Bakwan sayur/vegy fritter recipe

Yam Angku

I was craving for yam angku, and found this recipe But unfortunately i didn't have angku mould, and i substituted yam with sweet potato, since i didnt find any here.

Filling:
150 gm. mung beans- soaked overnight, drained and steamed until soft
2 Tbsp. Oil
150 gm. sugar
120 gm. Yam ( i substituted sweet potato) - steamed and mashed



Skin:
250 gm. Glutinous rice flour
120 ml. thick coconut milk
1 Tbsp. sugar
1 Tbsp. oil
120 gm. Yam (sweet potato) - steamed and mashed
a few drops of green colouring

Banana leaves - cut into rounds ( i used kitchen foil)

Method:

(1) For filling, put mung bean and oil into a blender and blend until fine while it is still hot. Add in remaining ingredients and mix well. Cool and divide into small round balls.
(2) For Skin, mix all the ingredients into a soft dough. If dough is too dry, add in some warm water and mix till a dough is formed. Divide into small portions.
(3) Flatten the dough, wrap in filling and press into angku mould.
(4) Knock to release the angku and place onto greased banana leaves and steam for 8 mins. till cooked.
(5) Remove and brush with some oil while it is still hot.

Godog2 pisang / Kuih kodok

3 ripe bananas, mashed. 1 egg, 1 cup of flour and a pinch of salt. cooking oil for deep frying. mix all ingredients in a bowl. then fry 'till its done.

Bubur Candil ( Glutinous Rice Ball Porridge)




Ingredients:
• 200 grams glutinous rice flour
• 175 cc + 750 cc water
• 200 grams brown sugar
• 3 pandan leaves
• 2 tablespoon rice flour and 1 table spoon glutinous rice flour, diluted with some water.
salt

Coconut Milk Sauce:
• 250 cc thick coconut milk from ½ coconut, cooked with ¼ teaspoon salt

Preparations:
• Mix glutinous rice flour and salt. Pour 175 cc water a little at a time, kneading constantly until the dough can be shaped. Make balls with a 1 cm diameter and set aside. Sprinkle with a little wheat flour, to prevent the balls from sticking together
• Heat 750 cc water with brown sugar and pandan leaves until the sugar is dissolved, sieve and bring to boil again.
• Put in glutinous rice flour balls and cook until the balls float and are done. Thicken with rice flour and glutinous rice flour liquid. Stir until all is done.
• Serve in bowls, pour coconut milk sauce on top.

Chicken Twister

Perfect for breakfast, lunch or even dinner >_<




Ingredients:
500 g skinless chicken breasts
vegetable oil (for deep frying)

MARINADE
4 cups water
1 teaspoon salt
1 teaspoon msg

COATING
1 egg, beaten
1 cup milk
2 cups plain flour
3 teaspoons salt
1 teaspoon pepper
1 1/2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon msg (optional)

TWISTER
1 cup lettuce, shredded
1 tomato, diced
cucumbur, diced
salt, pepper
mayonnaise
6 tortillas

Directions:
Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
Turn the strips once while they are marinating.
Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, chille and MSG) and shake.
At this time you can start to preheat the oil in a deep-fryer to 220 deg.
When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
Place them on a plate.
Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
Be sure to try and get as much coating on each strip.
If you wish you can coat them again if you want a thicker coating.
Drop the strips, 5-6 at a time into the hot oil.
They should only take a couple of minutes depending on how you like your chicken.
Be sure to stir when frying so the strips don't stick together.
Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
Place about 3-4 (depending on size) krispy strips on the tortilla bread.
Then add the tomato and mayonnaise.
Put plenty of pepper and salt on the mayonnaise.
Then add the lettuce.
Roll up and serve.