♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Mie Ayam Jamur (Chicken Mushrooms noodle)

One popular food in Indonesia. Everyone like it, from eastern to western Indonesia with variety of herbs and additional options like dumplings and meatballs. Everyone has their own favorite. Usually we rarely make this at home because we can get it easily from "bakmi seller" with their mobile stall in our alley or we just go to their food stalls near the corner everywhere in Indonesia.
Since I live in Turkey where I can not find them everywhere, so the only way I can do is making it by my self, a little bit effort but satisfy my craving of homeland cuisine.


Served 6 ~ 8
ingredients:
 wet egg noodles
 pok coy or mustard leaves or kale 
 Green onion, roughly chopped
 sweet soy sauce
 "sambal" or Chili sauce
 sesame oil or olive oil
 dumplings and beef / chicken meatballs (optional)

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Kumpir / Turkish style Stuffed Baked Potato


Selam everybody..Merhaba from Turkey.

When you visit Turkey (Istanbul), you will easily find this kind of fast food, Kumpir.  
It's baked potato stuffed with many kind of filling. You can vary the stuffing according to your taste, mostly are sausage, sweetcorn, olive, some pickles, some vegetables mix with cheese. Served hot, fresh from oven with ketchup and mayonnaise make this food become popular and everybody choice.
Here I give you my recipe how to make it at home so you can experience Turkish taste in your dinner table.

Served 4.

Prepare 4 large potatoes, wash clean. Prick in some parts with a knife, wrap with aluminum foil and bake in pre-heated 200 deg C oven until cooked and soft. The time required can vary according to the size of  potatoes (it took me about 40 minutes)

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Spicy chicken Nugget

It's always being my favorite since I was a kid. It get along perfectly with mayonnaise salad as lunch menu served with hot steamed rice and spicy chilli sauce. But you also can make it as snack also during TV time with family, cut them into small chunk and dip into ketchup, your family will love it !
@(^,^)@
Ingredient A:
 1 boneless & skinless chicken breast (± 300 g), finely minced
 a little chicken fat, finely minced
 1 egg
 3 cloves garlic, crushed and finely chopped
 2 ½ teaspoon spicy chili powder
 1 ½ tsp pepper powder
 1 ½ tsp caster sugar
 2 ~ 3 teaspoons salt or to taste
 1 tbsp soy sauce
 1 tbsp sesame oil
 2 tablespoons cornstarch
Ingredients B:
 1 egg
 ¼ cup milk
 Enough all purpose flour
 Enough panko flour/ bread crumb
 Cooking oil


method:
1) Mix all ingredients A, check the taste. Prepare a loaf pan, put the dough mixture in it and steamed until cooked about 30 minutes.
2) Unmold from the pan and slice about 1 cm thick. Here I cut a triangle shape, you can cut any shape you want
3) Beat eggs and milk. Coat nuggets in flour, then dip in beaten egg and coat again with bread flour. Repeat to remaining nuggets.
4) Heat enough oil over medium heat, fry the nuggets until golden yellow in few batches.
Serve warm with salad and chilli sauce.




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#Simit / #Turkish bagel, making at home

"Simitçi Geldiiiiiiii....!! Simitçi Geldiiiiiiii....!!" ... That's the simit seller always comes every morning in my alley. Yes... he sells that popular Turkish style bagel only in morning which he brought fresh from nearest public oven in my area.

People here love to enjoy them in breakfast or brunch time. You can find Simit seller mostly in early morning at streets or any other places in Turkey. And some breakfast cafe provide them while they are hot and fresh from oven in morning only. With hot tea accompany it make this "bagel" very popular as breakfast/ brunch menu in Turkey.
And you can make them at home too for your family, it's easy and economic though.


Making about 10 pieces.
Ingredients:
 3 cups flour
 1 ¼ cup warm water
 active yeast 1 dessert spoon
 2 tablespoons sugar
 2 tsp salt
 1 large egg (or 2 small), room temperature
 2 tablespoons vegetable oil
 Sesame seeds

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İslim Kebabı / Kofta wrap with eggplant in tomato sauce-#Turkishfood

Another kind of Kebab in Turkish culinary. It's meatball wrapped with eggplant, roasted in gravy tomato sauce. Generally served with Pilaf or with round pide bread. Traditional Turkish dish which common serve daily in Turkish dinner table.


Ingredients
For meatball:
 ± 500 g for minced beef meatball (± 30% fat)
 1 large onion, finely grated
 2 slice stale white bread without skin, finely chopped
 1 ½ teaspoon ground pepper
 2 ~ 3 teaspoon ground cumin
 2 tsp red chilli powder
 1 ½ tsp baking soda
 2 tsp or to taste of fine salt

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Labneh (strained Yogurt) Cheesecake

Selam everybody ...... Merhaba from Turkey....

I was happy with my previous experiment using "cheese" from drained yogurt. I made a delish "cheese" souffle that now become 'most request' in my family ^,^

To make this Cheesecake, you need to drain plain thick yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before. From 1 kg yogurt I get about 860 ~ 900 gr drained yogurt 'Cheese' (it depends the thickness of yogurt you use)

If you using electric oven which has two side heat source (up and down heat source) be careful not to burn the surface-like I did here-to perform more beautiful good looking cheesecake. Recognize your oven to produce correct heat (even your oven has temperature setting). You might need to cover lightly your cheesecake with aluminium foil when you notice it's going to burn much.

But even my cheesecake surface is slightly burnt, it doesn't affect the silky and delish taste of this everybody's favorite dessert. With various jam topping, you and family can enjoy each personal taste. 

Maybe you would think that cheesecake made of yogurt has too much sourness taste in result...well...One thing I can say that each yogurt product has different quality and sourness. In Turkey we have few kind of yogurt for example; kaymaklı or kaymaksız. Kaymaklı is more creamy and less sourness than kaymaksız. And mostly turkish yogurt are very thick compare yogurt products I found in Indonesia which mostly thinner.
But again... it's back to your personal palate and taste.


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Telor Marmer (Marbled Eggs)

One of Indonesian traditional dish. 
To get marble pattern in old time people used Jati (teak) leaves to give a dark red color on the eggs. With some spices added during boiling make this egg even more tasty. But now days people (generally who living in city) use teabag instead of "jati" (teak) leaves to get the marble pattern. But I still remember my grandma still made them with "jati" (teak) leaves which (at that time) we could find it easily in farmer market near us.
This egg makes usually as side dish of other Indonesian traditional meal. You can make it also to add your family menu list, easy to make...


Ingredients and how to make:
 6 ~ 8 medium eggs
 2 tea bags
 ½ tbsp coriander powder
 ½ tbsp garlic powder (or 2 cloves garlic, grated)
 1 tbsp granulated sugar
 ½ tbsp salt or to taste
 1 segment (3 cm) galangal, bruised
 3 ~ 4 bay leaves (in Indonesia we use "daun salam")


Put all ingredients in medium pot and pour water until all the eggs submerged about 3 fingers up. Boil eggs about 30 minutes. Drain eggs, then gently crack egg shells to form crack pattern. Put them back into pan and continue boiling over medium heat until the egg hardens (I need 60 minutes long).


Drain and peel eggs. 
Serve as a side dish.

Note: in Indonesia this egg usually goes with nasi Tumpeng, lontong capgomeh, nasi kuning, and others.


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Sate daging Kambing ( Lamb / mutton Satay)

Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, and the southern Philippines, and also in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satay. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

Beside this lamb satay, you can see my other post, Chicken satay with peanut sauce. You can use that peanut sauce for this recipe too.



  Ingredients A:
 ± 2 kg Lamb /mutton  (mixed with fat). Cut into bite-size
 ± ¾ tablespoon garlic powder
 ½ tablespoons onion powder (optional)
 ± 1 tablespoon coriander powder
 2 tsp salt or to taste
 3~4 tablespoons vegetable oil (I use olive oil)
 4 ~ 5 tablespoons sweet soy sauce (kecap manis)
>> Mix all ingredients and let sit at least 4 hours or overnight in refrigerator. Then stacking /puncture on satay skewer


Ingredients B:
 sweet soy sauce (I use ABC brand)
 Lemon juice
 Sliced of small ​​red onion
>> Mix all ingredients  B as marinate during roasting.


Ingredients C (soy sauce):
 thin slices of red onion
 Sweet soy sauce (I use kecap manis ABC)
 Juice of lemon
 chili chopped / ground chili to taste
>> C Mix all ingredients for sauce.


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Yogurt "Cheese" Souffle Cake



This is great and easy dessert to make. And I  I admit I was quite successful. The souffle rise so high, so beautiful once out from oven. The only thing I fail here is just taking it picture in perfect time, so it looks slightly shrunken and collapsed after 15 minutes. What can I say? I'm not photographer.... But they are perfect indeed, the silky texture and delish taste... you must try this ! ^,^ Never mind the appearance, souffle is like that after few minute out of oven, that's why they served while it's hot..

To make this yogurt "cheese" souffle, you need to drain yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before.


Make about 6 (250 ml cap) ramekins


Ingredients:
 1 cup strained thick plain yogurt.

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Ezogelin Çorbası ("Ezo" the bride soup)

Winter comes early in Bursa, I can see top of Uludağ mountain already cover by snow, it's not even December yet! Hubby asked me to make something hot and freshly tasty for dinner appetizer. So after thinking and searching on my file, I decided to make this Ezogelin Çorbası. It has been quite sometime since last winter I didn't make this soup.

I don't know exactly why this soup named Ezogelin Çorbası which mean "Ezo bride" soup. But some people said this soup originally from Gaziantep where "Ezo bride" attribute to.
Consists of red lentil, rice and fine bulgur. Has a slightly sour and fresh taste of tomato make this soup really suitable in chill cold weather of early November winter...


Serving: 4 ~ 5 


Ingredients:
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• 1 medium tomato, finely grated
• 1 tablespoon of short grain rice
• 2 ~ 3 tablespoons  red lentils
• 1 tbsp fine bulgur
• ½ tablespoon dried mint
• ½ tbsp tomato paste or chili paste
• 2 teaspoon red Paprika/ sweet chilly powder
• 3 tablespoons olive oil (or 2 tbsp butter)
• Salt and pinch of sugar
• ± 5 cups hot water (broth)-if you prefer thinner soup, can add 1 cup more

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Onde-Onde #Pandan / Indonesian glutinous dumpling Snack with pandan flavor

Onde-Onde, it's round ball-like dumpling usually stuffed with mashed mung bean. One of Indonesian traditional snack during family tea time at afternoon together with other traditional snack. Now days there are many other kind stuffing variety such as black bean, chocolate, cheese and other. But traditional version always come with mashed mung bean- my favorite one.
Other variation is on the skin dough like I made this time. I add Pandan flavor in it. But if you like plain one, you can check my other post here


Filling ingredients:
• ¾ cup mung beans (you can use peeled one). soak overnight
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla powder
• Pinch of salt
Steam mung beans until tender. once it soft, while it's hot puree/ mash with hand blender or food processor together with sugar, vanilla and salt. Let stand to room temperature. Then shape it round of a marble. Set a side.



Ingredients for skin dough:
• 1 ½ cups glutinous flour
• 2 tbsp rice flour
• 1 tablespoon granulated sugar
• Pinch of salt
• A few drops of pandan paste
• A few drops of green food coloring (optional)
• ¾ cup water room temperature

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Dolmalık Bulgur (Stuffed Bell pepper with Bulgur) serve with Yogurt Salad

Dolma is stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma (yaprak sarması). Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold and often eaten with yogurt.

One of traditional Turkish meal which daily served on Turkish' family dinner table. Experience turkish flavor by making it in your kitchen


Ingredients
Filling:
 8 ~ 9 medium bell pepper (any color you have)
 2 medium size onion, grated
 2 cloves garlic, finely grated
 ± 150 g minced beef
 
1 ½ cup fine bulgur
 2 tablespoons olive oil
 2 tsp cumin powder
 1 tsp pepper powder
 2 teaspoon red sweet pepper powder
 2 tsp cayenne powder
 2 tsp salt or to taste
 tomatoes for topping, slices


For the sauce:
 2 medium tomatoes, grated
 1 tbsp tomato paste or chili paste
 1 ½ cup hot water
 A little salt



method:
A) In large bowl, combine all filling ingredients (except bell pepper and tomatoes for topping). Knead until well blended. Test the taste.
B) Seeded bell pepper (as shown), sprinkle with fine salt. Then prick the bottom of those bell pepper once with a knife. Fill with stuffing mixture and cover the top with tomato slices (as shown). Arrange in pan with lid.

C) Combine all sauce ingredients and pour over the Dolma. Cook over medium heat until cooked about 20 ~ 25 minutes. Remove from pan and serve warm with yogurt salad


How to make yogurt salad:

• 1 large cucumber, finely cubed
• 1 handful fresh mint, finely chopped (or 1 tablespoon dried mint)
• 1 handful of parsley or dill, finely chopped
• 2 ~ 3 tbsp thick plain yogurt
• 1 tablespoon olive oil
• Pinch of salt
Mix all salad ingredients and mix well. Serve cold or room temperature.



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Peynirli Pide with Ezme (Pita with Cheese filling, served with Ezme salad)

In Turkey, pita (called pide) has a soft, chewy texture. The pizza-like foods called lahmacun are made with oval-shaped pieces of pide dough topped with finely chopped meat and herbs before baking. Pide also refers to another pizza-like food made of pide dough topped with different ingredients. Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region. Such pides can include chicken, beef, cheese, potatoes, garlic and many other ingredients. Beside Pide with meat topping, chicken topping, Turkish sausage topping, this time I made it with cheese filling. Served it with Acılı Ezme and you can choose ayran for drink.


Serve: 8 pieces medium size

Ingredients:
PIDE bread Ingredients:
 4 cups flour, divide.
 4 tsp instant dry yeast
 1 tablespoon sugar
 1 ½ cups lukewarm water, divide.
 6 tablespoons olive oil (or other vegetable oil)
 2 teaspoon salt


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Acılı Ezme (meze)

Acılı Ezme is hot spicy freshly mashed tomato with onion mix with other herb ingredients. The Hot spiced leveling can be vary according each one's taste and favor.
Although ezme look like sauce, but these dish include in salad variant usually served with other traditional Turkish foods such as kebabs, kofte (Turkish meatball), pide, lahmacun and other favorite foods

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Soto Ayam (Indonesian Chicken spicy soup)



Soto Ayam is one of traditional Indonesian dish. Iis a yellow spicy chicken soup with lontong or nasi empit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, commonly found in Indonesia, Singapore, Malaysia, and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Occasionally, people will add "koya", a powder of mixed prawn crackers with fried garlic or bitter Sambal (orange colored). Krupuk are a very common topping.

Served 5 ~ 7 servings
 1 kg chicken breast, boiled in 3 liter of water until cooked.
Ingredients A:
 4 shallots (or half medium red onion)
 5 cloves garlic
 1 segment 
(2 cm) ginger
 1 tsp peppercorn
 5 ~ 6 candlenut
 2 cm turmeric (or 1 ½ tsp turmeric powder)
 1 stalk lemongrass, crushed, set aside

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Condolences to the lost of the earthquake in Turkey

Last Sunday about 13.00 Turkish time, there was 7,2 SC earthquake in south eastern Turkey. The earthquake hit some area, but according some news source on local TV the center of the earthquake and suffer great damage were in Van city and small town near it, Erciş.
My deep sympathy to the lost and  families. May  God give a lot of patience and ease from this tragedy. and hopefully everything could recover soon. For latest information about this you can check this source: http://www.todayszaman.com/news-260787-earthquake-death-toll-reaches-279-as-efforts-to-rescue-hundreds-under-way.html



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Molten Chocolate Lava Cake

I think winter is really coming. Starting 3 days ago the sky was so dark and the rain never stopped falling. Although several hours stopped early afternoon, but again it poured down again during night. The temperature drop suddenly below 10 deg C. Although I've got winter clothes ready, and keep all our summer clothes back in other cupboard, but my husband were not ready to prepare our electric heater. So..I got cold and felt pain in my back. Just lay down and watch TV for few days, order dinner outside.. it was terrible for me. My emotion was swung up and down-- I didn't know why.. something change on me..

Well, anyway today I'm a bit better, my back pain eased although my flu and fever still remain. Before few days ago I was planning to make a yummy dessert for dinner as my hubby requested ...but did not have any idea at all until I saw one of my friend's upload lava chocolate cake on her facebook from one of the restaurants in Istanbul. So .. why don't I make it too? and voallaa ... here's my "homemade" molten chocolate lava cake.
 serve 4~6


Ingredients:
 3 tablespoons flour
 3 tablespoons granulated sugar
 3 egg yolks
 2 egg whites
 90 grams (± 6 tablespoons) butter, plus for grease molds
 1 cup chocolate chips (I use dark chocolate chips)
 ¼ tsp fine salt
 Icing sugar for topping (optional)

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Corn flour Bread---My other "Bread adventure" @(^_^)@

Hahahahaha... maybe you think: another bread??!! Yes, why not? I'm not done explore my "bread adventure"...It's fun though... and maybe you will see other bread post on my page later on. Nothing better than warm homemade bread in your breakfast, isn't it?
 There is a strange feeling which I can not explain when my whole house smell with baking bread -- especially for my hubby, he said smells like this always reminded him of his childhood.... @(^_^)@

Yield: 2 medium loafs
Ingredients:
• 3 cup all purpose flour
• 1 tsp instant yeast 
• 1 ¼ tablespoon granulated sugar
• 1 ¼ dessert spoon salt
• 1 ½ cup warm water
• Enough corn flour/ corn meal


1) Mix 3 cup all purpose flour and salt in large bowl, set a side. Dissolve and stir sugar plus yeast in 1 ½ cups warm water, let stand ± 5 minutes. Mix into the flour + salt, stir with wooden spoon until well blended. Cover with plastic wrap / paper towels and let stand in warm place until foamy and fluffy at least 2 hours (or keep in refrig over night).
2) Sprinkle work surface with a lot of corn flour/ corn meal. Move the dough onto the work table sprinkled with cornmeal. Fold the dough a few times toward it self. Cover again with plastic wrap / towel and let it rest ± 20 minutes.
3) Divide the dough into two equal parts with sharp knife (wet the knife with water to prevent sticking). Prepare two oval pan (or whatever you have),basting with vegetable oil or Cover with baking paper. Place each dough into the pan, cover with plastic wrap / towel and let stand about 180 mnts (up to 2 hours).
4) Preheat oven at 250 ⁰C (maximum heat) at least 30 mnts previously. Bake about 45 minutes until the bread golden brown in color. And when you tapped it surface, it'll sound like hollow 



Cool on rack until room temperature before being cut.

Enjoy your warm homemade bread.



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Chicken Kabob in Pita Bread

Looking for weekend lunch/ diner idea? Why don't you try this chicken kabob.... it can also feast your last picnic basket in this autumn before the weather become really chill-- if you still planning to have another family picnic @(^_^)@


Served about 8

You will need half recipe of Pita Bread (you can see recipe here), or about 3 ~ 4 ready pita bread.
INgredients A:
 a boneless chicken breast (± 600 g), cut into squares
 ½ tablespoons garlic powder (or use 3 cloves fresh garlic, finely grated)
 ½ tablespoons powdered red Parika
 1 teaspoon freshly ground pepper
 1 ~ 2 tsp ground cumin
 2 tsp dried thyme 1 teaspoon spicy hot chili powder (you can add or reduce the amount)
 4 tablespoons olive oil (or other vegetable oil)
 2 tsp salt or to taste
 few bamboo skewer

Mix all marinade ingredients with chicken, stir and let stand in refrigerator at least 2 hours or overnight. Puncture and arrange the chicken in skewer, then grilled over coals or in oven(temperature 190 ⁰C) until done.
Meanwhile, get ready with your salad filling
Ingredients B:
 3 large onions, slice crescent shape
 Some celery, just pick the leaves 
 2 tsp powdered sumac--you can substitute with 1 tsp lemon juice
 2 tsp isot biber (hot black chili flakes)--you can replace with red chili flakes
 Pinch fine salt
 some lettuce
 Tomato, thinly sliced

Mix well: onions, celery, sumac, isot biber and salt , set aside.

How to serve:
Halved your pita bread. Fill with lettuce, ​​tomato sliced, onion mixture and chicken kabob. Serve warm immediately.



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Ikan Bakar kecap (Grilled fish in sweet soy sauce)

My favorite for marinate my  grilled fish. The sweet savory from sweet soy sauce combine with fresh lemon flavor..hhmm... 
Indonesian usually eat it with warm steamed rice, sambal (hot ground chilly), and many kind of fresh side salad such as sliced cucumber, lettuce, and fresh basil leaf (which can be eaten raw) -- we call it "kemangi", almost same kind with Thai basil.


Ingredients and how to make it:

 1 kg of carp (or other freshwater fish), clean and make shallow slice on it's flesh
 1 tablespoon grated fresh ginger
 4 ~ 5 cloves garlic, finely grated
 2 tablespoons lemon juice
 4 ~ 5 tablespoons kecap  manis/  sweet soy sauce
 ½ tsp fresh grated pepper
 Salt to taste
 3 tablespoons vegetable oil (I use sunflower oil)

Mix all marinade ingredients and soak the fish about 2 ~ 3 hours (up to overnight). Grilled over coals and basting/ brush with marinade while doing it. Or bake in oven temperature of 160 ⁰ C until cooked (± 20 ~ 30 mnts)


Serve warm with rice and sambal and fresh salad.


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Asinan Betawi (Indonesian Salad from Batavia)



Asinan is some kind of pickled vegetables or fruits dish, commonly found in Indonesia. The term "asin" isIndonesian word for "salty", which explain the process of preserving the ingredients through soaking it in the solution of salt water. Asinan is quite similar to rujak, the difference is rujak usually served fresh, while asinan is preserved vegetables or fruits. There is many types and variations of asinan in Indonesia, however the most popular ones are Asinan Betawi and Asinan Bogor.

Experience this Indonesian mix salad. For those who like combination of sour and a bit of sweet in this dressing salad must be love it. One of popular food that I love so much !
Serves 2

Ingredients and how to make it:

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Semolina No Knead Bread (improved)

After quite successful with my first no knead bread, this is my second attempt to make another one. I slightly modified the first recipe. And here it is the result..... Voaalllaa... with large "cracking" on it's surface make this bread even more pretty than my first attempt. 
In my previous recipe, I put lid when bake in the oven, this time, I let it bake without lid... If you use up side and down side heat source oven (like mine), just notice it, when you should use only down heat or use both heat.
As you can see here the bread perfectly "distended" and fluffy ... and it is  so tasty! When I split it I can hear "cracking crisp" sounds very crunchy ... This bread couldn't survive for our lunch time .... @(*_*)@


Yield: 1 big loaf


Ingredients:
 3 cup all-purpose flour, more for dusting
 1 tablespoon granulated sugar
 ½ tsp active yeast
 2
½ tsp fine salt
 1 ½ cups warm water
 4 to 6 tablespoons semolina
 Dried Suflower seeds (optional)


Method:
1) Sift and mix together flour and salt in large enough container. Dissolve yeast and sugar in 1½ cups warm water. Pour into the flour, using a spatula or wooden spoon mix to blend them well. Cover with plastic stretch and let stand in warm place for ± 15hours (see figure I and II)
Note: Make the dough in evening if you want to process it in morning next day.


2) Dust your working surface with lots of flour, also your hands to prevent sticking, move the dough onto working table, fold  few times toward it self. Cover with plastic stretch and rest again for about 15 minutes in warm place.


3) Take one wide medium pan, sprinkle with semolina and sunflower seeds. Dust again your hands with flour, move dough into that pan (see figure III). Cover with napkin/kitchen towel or plastic stretch and let stand for 60 ~ 180 minutes (figure IV).


4) 30 minutes before baking time, preheat your oven at 250 ⁰C (maximum heat), put enamel pan or pyrex (size 8 "~ 9 ½") in oven during preheat. Carefully move the dough from wide pan into enamel pot/ pyrek and bake for 30 ~ 45 minutes until golden brown on surface and it'll sound hollow when you tapped it.


Cool on racks before being cut.

Enjoy.



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Dutch Bitterballen recipe

Do you know that Netherlands has occupied and ruled Indonesia in the past? During that time a lot of  Dutch influence almost in everything including Indonesian food. And the other way around,  Indonesian taste also affected some Dutch foods - even up to this day. Several examples of classic Indonesian food which affected by Netherlands taste are: Kaastengels, Kroketten, Poffertjes, klaperrtaart, Spekkoek, Ontbijtkoek, Bruine soep, bifstuk, Fracadel (now popular as "perkedel" in Indonesia), Oliebollen, etc. Bitterballen which I make now and some other more. Those food are everybody's favorite till now.


Some I already posted here, and I try to make some other too.. ..I believe you will love them.

Bitterballen is small round-- meatball look alike, coated with bread crumb and deep fried in hot oil. Better serve it warm with mustard sauce or mix mayonnaise and tomato ketchup/ chilly.


Yield: 15 ~ 20 balls

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Kaastengel Cookies II / Cheesy cookies


Selam...Merhaba from Turkey.

One of Classic Indonesian cookies. People said it's one of Dutch's heritage recipe beside some other Indonesian classic food.
It's my second Kaastengels recipe. You can use either first recipe or this recipe, both will give you nice and perfect Cheesy cookies for your tea time with family.
@(*_*)@

Kastengel or kue keju is Dutch-Indonesian cheese cookie in the form of stick, commonly found in the Netherlands and Indonesia. The name describe its ingredients, shape and origin; kaas is Dutch word for "cheese", while stengels is also Dutch word for "stick". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet.


Ingredients: 
  • 250 gr butter, soften at room temperature
  • 2 egg yolks
  • 1 teaspoon fine salt
  • 2 ¾ cup (350 g) AP flour
  • 2 tablespoons cornstarch
  • 2 tablespoons powdered milk
  • ¾ cup (100 g) grated cheddar cheese/ edam cheese
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No Knead #Bread

This is my first attempt at making no knead bread. Mostly I make ​​"soft bread" which is more popular in Indonesian taste. Total time to make this bread was approximately 18 hours, so better time to start making the dough is evening/ afternoon so you can finish whole process in morning next day.
The appearance of this bread not so successfully looking good because I didn't put it in my pyrex pan right (I was afraid my finger touch that very hot pan)... But anyhooooo..... the bread was good and we all like it :)
Yield one big loaf

Ingredients:
 3 cup all-purpose flour, plus for dusting
 
 ½ tsp instant yeast
 ½ tbsp sugar

 2 teaspoon salt
 1 ½ cup warm water
 Enough sesame, slightly grind
The process:


A) In a large bowl, mix all ingredients and stir until blended- the dough is wet and sticky one (image 1). Cover with plastic stretch and let stand a warm place for approximately 15 hours.


B) After approximately 15 hours (I did in 18 hours), the dough will seems like image No. 2, bubbles and foamy on it's surface. Sprinkle your work surface with plenty of flour, move the dough onto it, fold it several times to it self (image 3). Cover again with plastic wrap and rest for about 20 minutes.


C) Take a medium-size pan (± 18 cm), sprinkle with grind sesame seeds. Dust your hands with lots of flour, take the dough and quickly shape like a ball. Place it in pan sprinkled with sesame earlier (image 4). Cover with plastic wrap and let stand a warm place for about 2 hours before baking in oven.


D) Prepare your 8" or 9 " iron/ enamel pan/ pyrex with lid (anything heat proof). Preheat oven 30 minutes ahead. Place your iron/enamel pan /pyrex  in it. Set you oven temperature of 240 ~ 250 ⁰C (your highest temp)


E) Carefully remove the pyrex / iron / enamel pan from oven. Dust again your hands with flour before taking the dough from pan, put the dough into the pan / pyrex-be careful with the heat of the pan
Cover pan / pyrex with it lid and bake for 25 ~ 30minutes. Take pan/pyrex's lid and continue baking about 20 ~ 30 minutes more, until golden brown on surface and when you patted  sounds hollow inside.


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