Archive for July, 2009

Broccoli Cheese Souffle (KBB #12)

Wednesday, July 29th, 2009

taste-o-meter: 7/10
makes: 6 souffles (if using ramekins)

This was a dish that I have never eaten nor I know how to pronounce :) . I really wanted to say something about this challenge and make a good story out of it. But, I really cant. All I can think of ,right now, is my thesis. How I have been working hard on it; how the deadline is dangerously approaching; or how the professors gonna interpret my results. On top of that, I also need to think about sending my things back home, return the apartment, face the possibility of being homeless in October.

Ok, Let’s just stop the rambling. I am still in good spirit. I just need to keep trucking and keep spending those long hours in the lab.

Onto the challenge, It was not that hard to make these souffles. As the name points out, they tasted very cheesy. I added a couple of finely-chopped broccoli florets, which gave a nice break from the whole cheesy theme. Here’s the recipe for these souffles.

I just realized I forgot to make the step-by-step pictures. I’m sorry KBB admin.

(Broccoli) Cheese Souffles

The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.


* 100g unsalted butter / mentega tawar
* ½ cup plain (all-purpose) flour / tepung terigu
* 300ml milk / susu
* 1 cup grated cheddar / cheddar parut
* 2 Tbs / sdM freshly grated parmesan / parmesan parut
* ½ tsp Dijon mustard / mustard Dijon
* pinch / sejumput cayenne pepper
* 4 eggs / telur, separated / pisahkan
* I added a couple of finely chopped broccoli florets

Directions/Cara Pembuatan:

Preheat the
oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Panaskan oven suhu 190C (375F, Gas Mark 5). Minyaki/olesi mentega dan taburkan tepung loyang souffle dengan kapasitas ½ cup sebanyak 6 buah.

Melt butter
in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Lelehkan mentega di panci kecil dengan api kecil. Tambahkan tepung lalu masak sambil diaduk-aduk selama 1 menit. Tambahkan susu sedikit demi sedikit dan whisk terus menerus dengan api sedang hingga adonan lembut, mengental dan mendidih. Biarkan dingin sejenak selama 5 menit.

Transfer the
mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
Pindahkan adonan ke dalam mangkuk dan masukkan keju cheddar, parmesan, mustard dan cayenne pepper. Aduk rata.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
Kocok ringan kuning telur dan masukkan ke dalam adonan keju. Aduk rata.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
Kocok putih telur menggunakan electric mixer hingga mencapai firm peak. Masukkan seperempat adonan putih telur ke dalam adonan keju untuk sedikit ‘melemaskan’ adonan, lalu masukkan sisanya perlahan.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don’t be tempted to open the oven until the souffles have risen. Serve immediately.
Sendokkan adonan ke dalam loyang yang sudah disiapkan lalu panggang selama 20-25 menit, atau hingga mengembang naik dan kecoklatan. Jangan tergoda untuk membuka oven sebelum souffles betul-betul sudah mengembang/naik. Hidangkan segera.


Milano Cookies (July’s Daring Bakers’ Challenge)

Monday, July 27th, 2009

taste-0-meter: 9/10

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I had a hard time to make perfectly round cookies. They turned out either disfigured or discolored (a.k.a uneven browning). What’s the secret? How one can produce perfectly round milano cookies? Despite their “(un)interesting” shapes, these cookies tasted very good. The kicker is the lemon extract. So, dont leave it out. As for the other recipe (marshmallow cookies), I was not able to make them due to not finding halal gelatin or other substitutes. Here are the recipes as Nicole wrote them:

Mallows (Chocolate Covered Marshmallow Cookies)

Recipe courtesy Gale Gand, from Food Network website
Chocolate Covered Marshmallow Cookies
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:

• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:

• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies

Recipe courtesy Gale Gand, from Food Network website
Milan Cookies
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:

• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.


Sate Padang (July’s Masak Bareng Yuuk)

Monday, July 27th, 2009

source: dapurbunda
taste-o-meter: 6.5/10

When I made this dish, my housemate asked, “What’s the occasion, mbak?”. I calmly said, “Nothing, I just need to blow off some steam:D . If you read previous posts, you must have known that I’m currently driven up the wall by my thesis and paper. It’s ok, hard work will pay off. Hopefully ;)

The recipe itself is gotten from the famous dapurbunda. I made some drastic changes, due to not having a grill set and fresh turmeric at hand. They still tasted ok. But please, if you can, dont oven-grill your satay. It looses much of the flavour and fragrance.

1/2 kg beef (mine is already cut in small pieces)
1 lemongrass, bruised.
2 cm ginger, mashed
2 cm galangal, bruised
1 turmeric leaf (I did not have it)
4 lemon leaves
500 ml water
50 gr rice flour, diluted in water (PLEASE do not forgot to dilute it in water as I did. It was a pain to remove all the rice flour clumps)

Produce a spice paste using the following ingredients:

6 dried chillies (I drenched them in a bowl of hot water for five minutes)
5 shallots
5 cloves of garlic
1 tbs ground corriander
1 tsp cumin powder
5 cm turmeric (I used turmeric powder)
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar


Mix beef with the spice paste. Let it sit for about half an hour
Boil beef + spice paste with the rest of the ingredients (except the rice flour). Let it boil and the beef tenderizes
Remove beef from the pan.
Add in *diluted* rice flour to the spiced mixture. Let it thickens. Remove from heat.
Arrange beef chunks on skewers.
Bake beef (on skewers) in a preaheated oven until it turnes into a darker color( I set mine at 180 degree celsius).
Serve with the sauce and fried shallots.


1/2 kg daging sapi
1 sereh, memarkan
2 cm jahe, haluskan
2 cmlengkuas, memarkan
1 daun kunyit
4 daun jeruk
500 ml air
50 gr tepung beras, larutkan dengan sedikit air (PENTING)

6 cabe kering (Saya rendam dulu di air panas)
5 siung bawang merah
5 siung bawang putih
1 sdm ketumbar, sangrai (lupa disangrai)
1 sdt jintan bubuk, sangrai (lupa disangrai)
5 cm kunyit
1 sdt garam
1/2 sdt merica bubuk
1/2 sdt gula pasir


Campurkan daging dan bumbu halus. Diamkan lebih kurang setengah jam.
Rebus daging + bumbu halus dan bumbu-bumbu lain (kecuali tepung beras). Biarkan hingga mendidih dan daging melunak.
Angkat daging.
Masukkan tepung beras (yang sudah dilarutkan dengan sedikit air) dan biarkan kuah mengental.
Tusukkan daging di tusuk sate
Bakar di oven yang sudah dipanaskan (saya bakar pada suhu 180 derjat celsius) hingga warnanya berubah.
Sajikan dengan kuah dan bawang goreng