Archive for November, 2008

KBB #8: Bitter Chocolate Peppermint Biscuits

Sunday, November 30th, 2008

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“I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.”
James Beard

I was a bit skeptical upon receiving this recipe from KBB. I am not entirely crazy about cookies. I am more like pies and cakes kind of person. What really turns me off about cookies is that they require to be cut up one by one; and, it does not help if you have a very small oven. For this recipe, I had to bake the cookies n four batches!

Anyway,instead of having an elaborate description of the baking process, I’ll just give my thoughts about this recipe in bullet points:

- I couldn’t find any peppermint flavoring. So, what I did was: I took 3 mentos (yes, that mentos), crushed them, and dissolved them in a small amount of water. I substituted both the flavoring and 2 tbs of water with the dissolved mentos. It worked wonderfully :)

-I only sandwiched two cookies, instead of three.

-I used the wrong kind of cream for the chocolate mixture. I used heavy cream. Next time, I should use a lighter one.

-I added one more cup of flour to give more consistency to the batter.

-As far as the taste goes, it tasted better than the store-bought cookies. But, I am not sure if I want to make them again.

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Bitter Chocolate Peppermint Biscuits
serves: +-20
Source: Donna Hay for Canvas, NZ Herald.

185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour (I used 3 cups)
½ tsp baking powder
1 cup icing sugar
1 tsp peppermint flavoring
2 Tbs water
200g dark chocolate (70 per cent cocoa)
1 cup cream

Directions:
Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 5-6 minutes or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Sandwich three (I used 2) biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.

Happy baking!

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Bahasa Indonesia
Bitter Chocolate Peppermint Biscuits
Tingkat kesulitan: Sedang
Porsi: +-20 potong
Sumber: Donna Hay for Canvas, NZ Herald.

185g mentega, lunakkan (di suhu ruang)
1 cup gula kaster
1 btr telur
2 cups tepung terigu (Saya pakai 3 cups)
½ sdt baking powder
1 cup gula tepung
1 sdt peppermint flavouring
2 Tbs air
200 g dark chocolate (70 per cent cocoa)
1 cup krim

Cara:
Panaskan oven, suhu 180C. Letakkan mentega dan gula di dalam mangkuk mixer dan kocok hingga ringan dan creamy, tambahkan telur dan kocok rata. Ayak tepung dan baking powder di atas adonan telur dan aduk hingga tercampur rata.

Uleni adonan dengan lembut supaya adonan tercampur rata. Gilas adonan di antara dua baking paper hingga tebalnya berukuran 2mm. Diamkan di kulkas selama 30 menit. Potong-potong persegi panjang dengan ukuran 36 x 7 x 5cm. Letakkan ke atas loyang biskuit yang dialasi baking paper dan panggang selama 5-6 menit atau hingga kecoklatan. Biarkan dingin di atas loyang tersebut..

Campur gula tepung, peppermint flavouring dan air, aduk hingga licin. Sisihkan. Campur coklat dan krim di atas panci dengan api kecil dan aduk hingga coklat leleh dan licin tercampur rata. Sisihkan.

Rapatkan tiga lembar (saya pakai 2) biskuit dengan peppermint icing. Ulangi dengan sisa bahan. Olesi rak tipis2 dengan margari/mentega dan letakkan di atas loyang. Letakkan biskuit di atas garpu, celupkan ke dalam adonan coklat, letakkan ke atas rak dan dinginkan di kulkas selama 2 jam atau hingga mengeras.

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Dendeng Batokok ala KoBu (Kota Buana)

Saturday, November 22nd, 2008

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It was that first bite of the ratatouille, which brought Anton Ego to his knees. It made him remember his mother. He remembers how her food used to warm his tummy and how she always knew what to do .

Ego’s lips close around the ratatouille, the sound, the restaurant around him is whisked away.

Suddenly, the room dissolved into a cozy cottage on a golden summer day. The front door is open, a newly crashed bicycle lays on the ground outside. Next to it stands a five year old Anton Ego with a skinned knee, valiantly holding back tears. His young mother turns from her cooking, and gives him a sympathetic smile. Like all mothers, she knows what to do.

Moments Later, young Ego, already feeling better, is at a table. His mother touches his cheek and sets a freshly made bowl of ratatouille before him, warm and inviting. The boy takes a spoonful into his mouth– (Ratatouille, pixar animation)

We treasure childhood memories, even though we have nicer and newer ones. Because, they remind us of the only time that we are blind about the hardship of life. The only time that our biggest worry might come from loosing the hide-and-seek game. The time that we did not realize our innocence and how good we had it.

I grew up in Pekanbaru. It is the home of one of the oldest oil producing pumps in the world. Oil in large quantities was discovered in 1883. It lead to the establishment of the Koninklijke Nederlandsche Maatschappij tot Exploitatie van Petroleum-bronnen in NederlandschIndië (Royal Dutch Company for Exploration of Petroleum sources in the Netherlands Indies) in 1890. For nearly 118 years, crude oil is still being pumped out of its ground.

We have this well-known Padang restaurant, named “Kota Buana” in Pekanbaru. Yes, it still exists. They have one of the best food that I have tasted in my life. My primary school used to order our luncheon from them. There was a time that I received my lunch box from Kota Buana every single day. It seemed a lifetime ago.

***

As for
the recipe, let me introduce the one dish that I can wholeheartedly attribute to my childhood memories. It is Dendeng Batokok from Kota Buana. A heap of thanks should be directed to Mbak Nining, who wrote the recipe after she had lunch in Kota Buana. It is only time that separates us from discovering good food.

Dendeng Batokok

Ingredients
500 gr beef, sliced into thin strips
10 shallots, sliced.
15 chilies (green/birdseye), cut diagonally
1 lemon
1 tsp salt
3 tsp sugar

spice
1 cm ginger
4 cloves of garlic
2 asam kandis (I used the juice from 1/2 lemon)
grind spices to produce a spice paste.

Direction
Boil a pan of water with the beef and spice.
Once the beef tenderizes, transfer into another bowl.
Take one piece of the meat. Place it on top of a cutting board. Bruise the beef with a sturdy cup repeatedly (yes I used a coffee cup ;) )
Fry the meat.

Stir fry the chillis until they turn into a darker colour
In a separate bowl, mash the onion with the salt.
Combine the chillis, onion, and the rest of the ingredients.

Assembling:
Pour the onion and chilli mix on top of the meat.
Now, go get yourself a plate and eat ;)

Bahasa Indonesia

500 gram daging sapi
1 cm jahe, haluskan
4 bawang putih, haluskan
2 asam kandis (1/2 lemon)

15 buah cabe hijau besar
10 bawang merah, iris tipis
1 buah jeruk nipis yang besar
1 sdt garam
3 sdt gula pasir

Cara
Rebus daging hingga empuk, angkat. Pukul-pukul daging.
Goreng daging iris sampai kering, angkat, tiriskan.

Aduk bawang merah iris dengan garam sampai lemas. Peras jeruk nipis, tambah gula, aduk rata, sisihkan.
Ulek cabe hijau kasar-kasar
Panaskan minyak goreng, tuang ke dalam ulekan cabe, aduk rata.
Campur cabe & bawang, aduk rata.
Siram sambal ke atas daging iris.

Risoles Ragout: A National Fascination

Saturday, November 8th, 2008

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I think it is only fair to state that we, Indonesians, have a national fascination with fried foods. The fascination even goes up as the number of times the oil has been used rises. Spend some time on the streets of Jakarta, it is pretty clear what kind of street vendors are the most common.

I was trying to look up which ancient civilization invented the method of preparing food by immersing the food itself in a pan of heated fat. Wikipedia is not able to identify the origin of this particular method. I guess we can’t blame anyone for letting us to eat fat straight-up; the same way we can blame the egyptian for inventing cake.

One tip that wikipedia provides is how to get less fat in your food. “If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface”. It went on to say that the perfect temperature for frying lies in the range of 170-190 deg Celsius. Aha!

***

If you love fried food as much as we do, I bet you think the following recipe is just swell.

Risoles Ragout (original recipe by Rita Fauziah-NCC, copied from dapur mbak sYL (http://keluargacemara.net/dapur) , thanks mbak)
serves: 8

Ingredients

Ragout
1 tbs margarine/butter
1 onion, minced
100 gr chicken. Boiled and cut into pieces (I sometimes substitute this for green beans)
100 gr carrot, cut into small cubes
2 green onions, chopped
200 cc milk
1/2 tsp peper
1/2 tsp salt
1/2 tsp nutmeg
2 tsp sugar
2-4 tbs flour
2 tbs margarine/butter

Crepes:

100 gr flour
1 egg
1/2 tsp salt
275 ml milk
oil to grease the pan

coating:
1 egg & 1 tbs water. whisked
bread crumbs

Directions

-Heat 1 tbs margarine/butter on a skillet over a medium heat.
-Add in the onion and ground nutmeg. Let it sit until the onion turns translucent and the smell intensifies
-Add in the chicken, carrot and green onions.
-Add in milk, salt, peper, and sugar.
-Bring it into the boiling point.
-Add in the flour through a sieve
-Once everything becomes a goey mixture, remove from heat
-Add in the 2 tbs of margarine/butter. Mix well

Crepes/wrapper:
Combine all ingredients. Let it go through a sieve.
Grease a non-stick skillet pan with a well-oiled brush (Do this only as needed). Set it on top of a low heat.
Add in one spoonful of the mixture onto the pan. Even it out.
Once the surface hardens, take it out of the pan.
Repeat until there is no mixture left

Assembling:

Prepare a skillet over a medium heat.
Add one spoonful of the filling inside the wrapper. Fold it as you like.
Dip it into the egg mixture.
Coat it with the bread crumbs
Fry until it turns into a golden brown.

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Bahasa Indonesia
Risoles

Bahan Ragout Ayam :
1 sdm margarin
50 gr bawang bombay, cincang halus
100 gr daging ayam rebus, suwir-suwir
100 gr wortel, iris dadu kecil-kecil

2 lembar daun bawang, iris halus
200 cc susu cair
setengah sdt merica bubuk
setengah sdt garam
setengah sdt pala bubuk
2 sdt gula pasir
2-4 sdm tepung terigu
2 sdm Margarine

Cara Membuat:
Bumis bawang bombay dengan 1 sdm margarine dan pala bubuk, sampai bawang layu dan harum pala keluar.
Masukkan ayam rebus, wortel dan daun bawang.
Masukkan susu cair, merica, garam, gula.
Biarkan sampai mendidih, masukkan terigu yang di ayak, aduk adonan, sampai kental. Matikan api, masukkan 2 sdm margarine, aduk sampai margarine rata.

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Bahan Kulit:

100 gr tepung terigu
1 butir telur
½ sdt garam
275 ml susu cair
Minyak goreng untuk olesan

Bahan Untuk Memanir Risoles:

1 bt telur kocok lepas
1 sdm air
Tepung panir

Cara Membuat:
Campur semua bahan kulit jadi satu sampai betul-betul larut. Saring bila perlu.
Tuang adonan di atas wajan (sebaiknya Teflon datar) dari tengah, kemudian wajan diputar sampai terbentuk dadar tipis
Isi sesuai adonan ragout yang sudah jadi, lalu lipat membentuk amplop
Celupkan dalam kocokan telur yang sudah dicampur air, lalu lumuri tepung panir

Tips Menggoreng Kulit Risoles:
Minyak untuk menggoreng jangan terlalu banyak. Anda bisa memakai kuas besar untuk untuk mengoles wajan tiap 3-4 dadar (tergantung, kalau sudah mulai lengket, oles lagi). Gunakan api kecil.