Archive for June, 2008

Chocolate Swirl Meringues (KBB 4)

Monday, June 30th, 2008


Yes, this is still one of my overdue assingment =). I never thought that meringue will take shape like the above swirls. I always thought meringue as that doey and whitish mixture you find on top of klappertaarts or desserts. The recipe is very simple. Too simple, I thought at first. I did not realize that a certain amount of egg whites and sugar are enough to make hard and round swirls. For those sweet-tooths out there, this is a perfect dessert for you. As for me, I will opt for something less sweet =)

The Story Behind The Scene.
I did not run into much problems in making these meringues. The recipe is pretty straightforward. Just make sure you follow the recipe carefully, you will end up with a nice firm batch to pipe into swirls.

I gathered all the things I need and weighted them.


The egg whites and sugar over a pan of hot water.


let the electric mixer do its job.


Oops. I put too much cocoa =).


Pipe it into swirls and pop ‘em into the oven.
*Sorry I did not have picture of these baked meringues.


Recipe in English
Source: Taste. Makes 6.

4 egg whites
225g caster sugar
1 tsps cornflour
1 rounded Tbs cocoa powder
thickened cream to serve

Preheat the oven to 150C fanbake. Line a baking tray with baking paper. Put the egg whites and caster sugar in a large heatproof bowl and sit over a pan of simmering water. Don’t let the bottom of the bowl touch the water or the
egg whites will scramble. Stir with a wooden spoon until the sugar has completely dissolved and the mixture is quite hot to touch, then immediately remove from the heat.

Whisk egg white mixture using a hand-held electric beater for about 10-15 minutes until very thick, white and glossy. Mix in the cornflour. Sieve in the cocoa powder and, using a large metal spoon, very lightly fold into the meringue using 2-3 strokes. Don’t mix it thoroughly.

Spoon the mixture (you can pipe it with the piping bag, if you wish-ab) onto the prepared baking sheets in 6 large spoonfuls, making each one as peaky as possible (don’t have to do this when you want to make 10 small meringues-ab). Put the baking tray in the oven, reduce the temperature to 120C and cook for 1 hour 15 minutes. Turn off the oven and leave the meringues inside until completely cold. Serve with thickened cream.

Bahasa Indonesia.
Sumber: Taste. (Untuk 6 porsi (besar), 10 porsi (kecil))

Ketentuan: Hasil akhir meringues harus tetap putih dan sudah masak; variasi sajian diserahkan kepada selera masing-masing (misalnya dengan menambahkan buah-buahan kesukaan anda dan keluarga, dsb)

Note: Resep meringues ini mempunyai teknik yang unik yaitu dengan merebus gula dan putih telur dengan panas yang sangat kecil di dalam mangkuk yang diletakkan di atas panci yang berisi air panas. Tingkat kegagalan bisa saja tinggi dan bisa saja rendah. Kunci kesuksesannya adalah saat merebus putih telur, jika api terlalu tinggi, bisa jadi putih telur akan berubah jadi putih telur rebus. Resep ini menantang untuk dicoba! Selamat berjuang!

4 putih telur
225g gula kastor
1 sdt tepung maizena
1 sdm coklat bubuk
thickened cream untuk sajian

Panaskan oven suhu 150C fanbake (kalo ga punya fanbake pake 120C aja, setting bake). Campur putih telur dan gula di dalam mangkuk tahan panas yang diletakkan di atas panci berisi air panas. Jangan sampai pantat mangkuk menyentuh air karena putih telur akan bergumpal-gumpal. Aduk pakai sendok kayu hingga gula betul2 larut dan adonan terasa panas jika disentuh, lalu angkat dari kompor.

Kocok adonan putih telur dan gula ini menggunakan mixer selama 10-15 menit sampai betul2 kental, putih dan mengkilap. Masukkan tepung maizena. Ayak coklat bubuk, lalu masukkan ke dalam adonan meringue menggunakan sendok metal dengan 2-3 kali aduk. Jangan aduk sampai rata.

Sendokkan (diijinkan menggunakan piping bag-ab) ke atas loyang 6 buah. Buatlah setiap tumpukan setinggi mungkin (kecuali jika ingin membuat 10 buah meringue kecil-ab). Masukkan ke dalam oven, turunkan suhu seketika ke 120C (yang tadi menggunakan 150C fanbake, jika yang menggunakan setting bake 120C tidak perlu menurunkan suhu oven lagi) dan panggang selama 1 jam 15 menit (tergantung panasnya oven masing-masing ya-ab). Matikan oven dan tinggalkan meringue di dalamnya sampai betul-betul dingin. Sajikan dengan krim kental.


Tempe Penyet ala Student

Saturday, June 28th, 2008


Kenapa ditulis ala student? Karena semuanya serba ringkas dan murmer. Cabenya pake sambal oelek botolan, kunyitnya pake versi bubuk, dan bawangnya pun bawang bombay. Saya kurang tau versi tempe penyet orang lain seperti apa, tapi yang ini enak dan mudah loh =)

1 bungkus tempe, iris ukuran sedang, lumuri dengan kunyit bubuk

1 buah bawang bombay iris besar-besar
2 buah tomat, potong jadi 4 bagian
terasi secukupnya
4-5 sdm sambal oelek

goreng tempe, tiriskan.
goreng bawang, tomat, dan terasi. angkat.
goreng sambal oelek (diatas api kecil), sampai langunya hilang.
haluskan bawang,tomat,terasi, dan sambal oelek.
Masukkan tempe, hancurkan sedikit.
Ambil nasi panas, makan deh.

Nyam nyamm =)

Banoffee Pie

Wednesday, June 25th, 2008


This recipe is the fifth challenge from KBB. I know it has waaay passed the deadline. But it was due during finals weeks. I was just buried with deadlines and exams.

Time-management is not the hardest thing that keeps you from doing your hobby as a graduate student. The main challenge is more technical. It is “the lack of tools” as I call it. It is not that we –graduate students– cant afford buying them –even though we are definitely on a tight budget, but priorities can change, if you know what i mean ;p–.But, we are just unwilling to buy them. Because we know that we are out of this country by certain date or certain event (e.g. public thesis defense which by nature is highly variable ;) ), therefore there is no need to stack up things. For example, do you believe when I tell you that I have no single rolling pin! So how do I flatten my dough? A nice, sturdy, passed-down-item-from-previous-grad-students-thus-it-is-free-for-me mug :) .

Folks, meet my rolling pin! =)


Ow gosh, it sounds sad, aint it? Naah, all is good! Anyhow, I think Banoffe Pie is the sweetest pie i’ve ever tasted. It is a good dessert after a nice and proper dinner. Just make sure you aint diabetic. Heck, if you are, it is worthed the risk of getting a high sugar level for a slice of this heavenly pie.



Gather up all of the ingredients. Of course I dont have any food processor or even a pastry slicer/blender. So what do I use? a plastic spatula ;) . It was quite of a muscle work, but the pastry turned out to be fantastic. You can cut through it with your spoon.


This is my rolling pin. Have you two met? =)





Baking the base was a no hassle.




I like my filling to be quite thick. But, at that time my housemate was also cooking and it got a little crowded in the kitchen. I LEFT the filling on the stove on a very low heat. I thought I would go back at it in a few minutes. This is a no-no when you are cooking condensed milk and sugar. You should keep stirring it. So I thought I have ruined my fillings as the burnt sugar have been building up at the bottom of the pan. It still taste good, but it still is “too runny” for me.



Have a slice!

Banoffee Pies
Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you’d like). Makes 4-6.

Bahasa Indonesia:

300g tepung terigu, 150g mentega tawar, iris dadu, 5 sdM gula, 2 kuning telur, 3 sdM air dingin

Masukkan tepung, mentega dan gula di dalam food processor, lalu proses hingga tercampur rata, tambahkan kuning telur (memakai pulse, supaya mengadoninya kemungkinan besar dapat tercampur rata dengan kecepatan tinggi dan waktu yang pendek). Proses hingga menjadi remah-remah. Tambahkan air sedikit demi sedikit. Jika remahnya menjadi lebih besar (maksudnya sudah terkumpul), matikan mesin dan periksa apakah pastry bisa dikumpulkan jadi satu jika ditekan-tekan menggunakan jari (tekannya pelan-pelan aja, just to make sure). Keluarkan ke atas meja kerja dan kumpulkan (jangan uleni) hingga membentuk bulatan besar. (cara yang paling baik adalah tidak dengan meremas2 adonan supaya tidak mendapatkan hasil pastry yang keras/rubbery. Kumpulkan adonan ke atas plastik, kalau bisa langsung dibentuk seperti bola lewat cara merapatkan seluruh ujung plastik menjadi satu sehingga membentuk bola, jadi tidak menggunakan jari jemari anda untuk membentuk apalagi meremas adonan.

Note: jika tidak mempunyai food processor, tepung bisa dicampur dengan mentega pakai jari hingga berbentuk remah-remah hanya saja jangan diremas-remas. Gunakan ujung2 jari jika ingin mencampurkan tepung dengan mentega.

Setelah terkumpul membentuk bola diamkan di kulkas selama kurang lebih 30 menit.

Keluarkan dari kulkas, giling sehingga mencukupi untuk menutup 20-22cm flan tin atau loyang pie/tart.. Tekan-tekan hingga memadati seluruh dasar loyang. Trim pinggiran pie/tart lalu tusuk dasar pastry dengan garpu. Sisihkan sebentar selama 30 menit.

Alasi kertas roti dan gunakan biji-bijian untuk menekan adonan supaya tidak menggelembung jika dipanggang. Panggang suhu 180C selama 12-15 menit atau hingga pastry kelihatan kecoklatan. (Lalu angkat kertas roti dan biji2an lalu panggang lagi selama 5 menit hingga dasar pastry mengering.)

75g mentega, 50g brown sugar, 3 sdM susu, 300g SKM, 2 buah pisang matang tapi tidak lembek, 300ml krim, ½ -1 cup white chocolate curls atau parut.

Masak mentega dengan gula hingga mentega leleh dan gula larut. Didihkan dan masak selama 1 menit (dengan api kecil), sambil diaduk-aduk menggunakan sendok kayu. Angkat dari api dan tambahkan susu dan SKM. Kembalikan ke atas api dan didihkan. Masak hingga 5-6 menit, diaduk-aduk hingga filling mengental dan berwarna kecoklatan. Dinginkan. (jika ingin mendapatkan efek runny, masaknya hanya sampai 4 menit saja).

Iris-iris pisang dan susun di dasar pastry yang sudah dipanggang. Tuang karamel lalu dinginkan di dalam kulkas selama 2 jam. Kocok krim hingga kaku lalu tuang ke atas pie/tart (boleh dengan cara mengolesi atau menyemprot dengan spuit, it’s the time to use your imagination!) Taburkan coklat serut di atas krim.