Almond Chocochips Cookies

Dear chocochip cookies lovers,

Lebaran is not complete without yummy and delicious cookies. Must-eat cookies in Lebaran day are kastengels, sagu keju, cheese stick, nastar, lidah kucing and putri salju. Those are my favorite cookies when Lebaran comes. But for about 2 years until now, I made and sold PennyLane’s Chocolate Cookies. The incredible cookies from Ms. Riana when I tried it for the first time at Halal bi Halal NCC in 2008. 

It's just accidentally happened, one day I tried the recipe and then some of my friends at the office like it *lagi kelaperan kayaknya waktu itu hihihi tapi sumpah enak banget loh* *jujur*. So they ordered to me that cookies. For two years, especially on weekend at the fasting month, I always made these cookies until I didn’t have time to make must-eat cookies. But, that’s OK, I took it as an experience as a tukang kue. I called these cookies with Almond Chocochips Cookies.

Making these cookies, it’s not as easy as making kastengels or other cookies. Because the amount of chocolate is more than the amount of flour. The cookies turned out larger or melted in the oven. So we need to be patient while baking. Lots of dough makes you wanna through it to the river hahaha. Don’t make the cookies turn out burnt and crumble easily. The best part is your kitchen will smell chocolaty when you are baking, sniff it in a fasting month, isn’t it fun?:p

The most important thing is I have to learn it from the masterchef itself. Ms. Riana. I wish I have time to learn all the cookies recipes again *sigh*.

By the way, this is the recipe from Ms. Riana’s blog with some of modification *udah dimodif mbak Riana eh dimodif lagi hihihi*

PennyLane’s Chocolate Cookies
Original source: Joy of Baking
Modified by: Riana

60 grams cake flour (low protein flour)

1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped *I used 400 grams colatta dcc and 50 grams colatta white chocolate*
60 grams unsalted butter or margarine *I used orchid butter salt*
200 grams granulated white sugar *I used 250 grams sugar*
4 eggs, room temperature *and 1 teaspoon emulsifier*
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water *I used nescafe classic*
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips *I used all Tulip dark chocolate chips because I didn't find white chocolate chips, anyone can help me?*
200 grams your favorite nuts, coarsely chopped and toasted (I used 100 grams almond slices and 100 grams kenari nuts – what is kenari nut in English? Canary nut? Not walnut, mind you, they’re different. Some people refer it as Java Almond, if that could be of any help. Otherwise, just use whatever nuts you fancy).

How-to: 

1. Mix together the flour and baking powder. Set aside.
2. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt, emulsifier until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes *I used this time for washing the dishes and greasing the pan with margarine*
4. Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat. *I don't have it, someday I will buy it*
5. Using ice cream scoop, small or medium – whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit. Bake cookies about 10 - 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
6. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

Note: 

• The time you need to let the batter harden in the fridge could be varied, depending on the chocolate you use. One chocolate could make the batter thicker or runnier than the other one. Check every 30 minutes, just until the batter is easy to scoop and drop without spreading.
• When you found your batter is too hard to scoop, or the cookies are too flat, it means the batter is too cold to begin with. Let it stand at room temperature until it reaches right consistency, then continue baking. The cookies should not be too flat.

That’s my story. You must try it, it is very very yummy and hot! *if you are waiting the cookies near the oven hihihi* Or you can order to me if you are too busy or too lazy to make it:p. Thank you so much Ms. Riana and my loyal customers.

Good luck,
Atika 

Burgo ala Mama

Ramadan Kareem Everyone,

This is my first recipe that I posted on NCC and I didn’t know the rest of the story after that. I was busy at that time *alasan*. I open this milis whenever I have a spare time, not most of the time. NCC is gudang ilmu for pecinta kuliner dari mulai yang suka masak sampai yang suka makan *loh lama-lama pake bahasa Indonesia*. 

Btw, I would like to post the recipe again in my blog *horeee!!!* with Bahasa Indonesia to make it more original *baca: malas nerjemahin* because my mom cooked again this food couple of days ago with tuna fish and white noodle (I forgot the name of this noodle), and my mom asked me to take the picture of it then I asked my brother to do that:p. That’s why I remember. “Oh ya, I have a blog why don’t I post it again” *suara hati:D*. Here comes the recipe..

burgo ala mama

bahan 1:

4ons terigu

1ons sagu

800cc santan

garam secukupnya

minyak goreng secukupnya untuk olesan

cara membuat:

olesi loyang uk. 20x20cm dgn minyak goreng

campur semua bahan 1 lalu saring

kukus adonan kira2 setebal 0,5cm selama 5 menit

setelah matang, keluarkan adonan, kemudian digulung

kukus sampai adonan habis

iris gulungan setebal 1cm

bahan 2:

1kg udang kupas

1ltr santan dari 1 butir kelapa

1ltr kaldu udang

bumbu-bumbu:

1lbr sereh

2lbr daun salam

3lbr daun jeruk

2cm lengkuas

2cm jahe

1sdm ketumbar

10btr kemiri

1/2sdt lada

2cm kunyit

7btr bawang merah

3btr bawang putih

1/4kg kacang merah direbus sampai empuk 

bawang goreng dan emping

cara membuat:

haluskan bumbu kecuali daun2an, lalu tumis hingga harum

masukan udang, santan, kaldu udang dan daun2an, aduk sampai mendidih, angkat

penyajian:

taruh bahan 1, kacang merah kemudian siram dengan bahan 2

taburi bawang goreng dan emping

catatan:

ini resep pertama yg didiktein sama ibuku, kalo ada salah2 kata ato salah2 rasa, maapin yah. bisa dimodifikasi kok..... secara cuma liat di tv aj... pengen banget ngerasain burgo yang asli dari palembang... . ayoooo NCC Palembang... . ceritakan padakuwww..

atika 

PS. Burgo is traditional food from Palembang (South Sumatera) beside pempek, tekwan and pindang patin. Btw, I want to take pempek course someday. I want to make a big and yummy pempek hihihi, hopefully NCC will make it happen.

Melted Brownies

Dear chocolate lovers,

I always eyeing melted brownies whenever I passed The Coffee Bean & Tea Leaf stall at my office basement, but I never have a chance to try it. Until suddenly Lina - my high school's friend - asked me to go to Toko Ani last Friday. Then I bought couverture chocolate to practice melted brownies recipe.

In a lazy Sunday, I try to make it. Googling the recipe and I found melted brownies Yenny Agogo seems to be the famous one, since she is the member of NCC, I believe that it would taste good. I clicked one of the so-many melted brownies recipe, and I chose camelia-at-home recipe.

Here they are.. Of course with a little modification, because I used the leftover ingredients from the kitchen.

Ingredients:

150gr sugar
100gr flour
100gr wijsman butter
125gr dark cooking chocolate
50gr minced Indonesian walnut or kacang kenari -> baked or gongseng *what is it in English?*

50gr couverture chocolate

2 eggs
1/2tsp vanilla powder

6 muffin cups

Directions:

- Heat oven to 180 degrees C.

- Melted butter and dark cooking chocolate in a hot stainless steel bowl.

- Add sugar, then beat eggs with wire wisk, stirred well.

- Add flour and vanilla, and lastly a half baked walnut. Mixed well.

- Filled muffin cup half full of dough , add 5 pieces couverture chocolate then add remaining dough. Topped with walnut.

- Baked for 30-35 minutes or until inserted toothpick comes out clean.

- It is served best while hot.

No comment for this cake... because I like it sooo muchhh...

Yummy regards,
Atika

Siomay with Cucumber & Broccoli

Dear siomay lovers,

I think everyone in Indonesia familiar with siomay. We can see that everyday siomay vendors always pass through our homes. But, my mom's siomay is different. Usually she fills the cucumber with siomay. And a couple days ago while we were making siomay, my brother covered the broccoli with siomay. Surprisingly, it tastes good. Here is the siomay recipe from my mom. This time, we made it from chicken and shrimp, because she didn't find mackerel in the market.

Ingredients:

For siomay:
500gr bengkoang, grated, squeeze and throw away the water
500gr sago, you can see on the above picture with red font
250gr mackerel/marlin fish/chicken breast, grind
100gr peeled shrimp,grind
2 garlics, grind
20gr dried jamur kuping, soaked then sliced thin
2 scallions, sliced thin
1tbs pepper
1tbs salt
1tbs sugar

For additional siomay:
250gr bitter melon (pare), leave the seed, cut then boiled -> this time I didn't use it
1kg cucumber, cut into three pieces
500gr big potato, cut into four pieces then boiled half-cooked
2 big tofu, cut then boiled
1 cabbage, cut coarse -> this time I didn't use it
1 broccoli, cut coarse

For peanut sauce:
250gr peanut, fried with little oil
26 cayennes -> this time my mom bought import cayenne from Thailand. It is hotter than local cayenne
6 red chilies
2 garlics
1tbs salt
100gr brown sugar
2 glasses of water
1 tbs lime juice
A little vegetable oil to fry

For complement:
Soy sauce
Ketchup -> I found leftover from refrigerator yeayyy!!!
Lime juice

Directions:

For siomay:

Mix all the siomay ingredients, taste it as you like. Devide the dough into two, half for siomay, and the rest for siomay filling. First dough: put a small amount of dough into boiling water. Wait until the dough is floating (usually it looks like a medium size meatball). Second dough: Combine it as you like with all additional siomay ingredients. Steam all of them for about 30 minutes or until cooked. Served hot with peanut sauce, soy sauce, ketchup and a little of lime juice.

For peanut sauce:

Fried cayennes, red chilies and garlics with little oil then blend with fried peanut. Boiled brown sugar with 2 glass of water until diluted. Then add the blend ingredients. Wait until it is boiling. Give 1 tbs lime juice. 

The step is a little bit complicated, but the result will not be disappointed. Thanks God, I got help from my mom and brother. Cause we made it while we want to eat lunch, so we made it in hurry hehehe. Btw, you can add or reduce the cayenne as you like. Don't follow the exact recipe okayyy!!!

Hot regards,

Atika

Capcay

 

Dear Chinese food lovers,

Second recipe from my mom's kitchen is Capcay. Well actually.. I really like vegetable, so most of my recipes will be contained lots of vegetables. I think everyone knows about Capcay *famous food in Indonesia*, although it was originally came from China which usually consist of 10 items (all vegetables if it is for vegetarian) and mix with chicken, shrimp and meatball if you are not vegan. Here, I try to cook my mom's Capcay. Let's take a look!

Ingredients:

1. 250gr chicken breast (sliced into cubicles)

2. 25gr jamur kuping, leave it in hot water for 10 minutes (err.. ear fungus if I click google translate, help!)

3. 100gr peeled shrimp

4. 5 pcs meatballs

5. 5 pcs fishballs

6. 250gr carrot (sliced thin)

7. 500gr cauliflower

8. 100gr small corn (jagung putren in Bahasa)

9. 100gr dried bean stick, leave it in hot water for 10 minutes (see above picture)

10. 200gr mustard green (sawi hijau in Bahasa)

See.. I only use 10 items..

Seasonings:

1 onion

3 garlics

1tbs sesame oil

3tbs oyster sauce *I have already asked my mom:D*

2tbs Blueband

1tbs pepper

3tbs salty soy sauce

salt to taste

2tbs cornstarch + little water, make it like a glue (maizena in Bahasa)

100gr scallion (wow.. stranger name for daun bawang:D)

500ml broth (chicken bone from chicken breast + water 500ml + little ginger, let it dried then add 500ml water until it is boiling)

Directions:

Fried chopped garlic until it looks golden with blueband and sesame oil, oyster sauce then put chopped onion. Add chicken, shrimp, meatballs, fishballs, pepper, salty soy sauce, broth, dried bean stick, carrot, small corn, scallion, green mustard, jamur kuping (i like to say this instead of ear fungus:P) and cauliflower. Stirred until they are well cooked. Add cornstarch then cook until the water reduce (stirred once in a while). Served best with rice (for 8 people).

Huahhh... Writing recipe in English is not an easy peasy job eventhough this is your favorite recipe. Hopefully I understand with what I have written *LOL*. Feel free to edit my recipe anyway, because I cooked two weeks ago, I think I forget to put oyster sauce in writing.

Warm regards,

Atika