Monday, 23 September 2013

Martabak Asin

Nah ini dia..
Suguhan andalan bangeet...
Favorit Suamiku tersayang selain sang Lumpia...
Tapi takaran isinya kira2... maaf yaa :)
Kalo kulitnya, berdasarkan surfing sana kemari, utak utik sana sini, resep ini yang paling pas di lidah keluarga kami

Martabak Asin
           (makasiiih bangeeets ya Mbak Sexy Chef)
modifikasi : Asty Puteri

Bahan Kulit:
250 gr tepung terigu
135 ml air
50 ml minyak
minyak untuk merendam
*campur semua,uleni hingga kalis, bulatkan @70gr dan rendam dengan minyak hingga tenggelam, diamkan selama kurang lebih 2 jam

Bahan Isi:
Daging cincang ( daging fresh di giling manual dirumah pake Food Processor or Blender)
bawang putih. iris tipis
bawang merah, iris tipis
bawang bombay, iris tipis dan kecil
Garam masala
Saos tiram
garam dan gula

Bahan Tambahan:
Telor, bawang bombay (cincang kecil) dan bawang daun
  1. tumis bawang putih harum, masukkan bawang merah dan bombay hingga harum, masukkan daging, masukkan garam masala, saos tiram, garam dan gula
  2. angkat
How to make:
  1. Masukkan bahan isi kedalam bowl besar, masukkan Bahan Tambahan, tambahkan sedikir garam, sedikit garam masala dan sedikit saos tiram. Aduk rata.
  2. Pipihkan kulit, tarik kanan dan kiri, atau bisa menggunakan roll adonan kue (dapat di lihat di
  3. letakkan diatas penggorengan rata bersama minyak goreng panas
  4. setelah kulit agak garing, tuangkan isi
  5. lipat-lipat kulit
  6. goreng martabak hingga adonan isi matang dan warna martabak kecoklatan

Friday, 20 September 2013

Fried Lumpia Semarang

Lumpia and martabak is my husband favorite snack.. me too, but
my favorite is, risoles, pastel and croquet also... hehehe
Yeah, we love snack...
Everyday... especially at weekend, i always spare time for making snack for company us in the lazy day afternoon :)

I've got this recipe from NCC yahoo groups
and it is yummy...

Thank you so much for sharing this recipe (Mbak Shirley di Dapur Solia and Mbak Hanna di Keluarga Cinta)

its kind a hard to find young bamboo roots here in Johor, so I substituted it with Bengkoang... and it fit :)
so i can serve my beloved husband favorite snack, just like when we lived in Tokyo before.. long time ago :)
(i'm kind a missed Tokyo though)
Original recipe by Hanna Keluarga 

Source Shirley Dapur Solia, NCC yahoo groups millist

Modified: Enakpenaak Kitchen, Asty Puteri


Lumpia Wrap 


1 Big Bengkoang, sliced thin (you can use young bamb
oo roots, sliced thin and boiled in the salted water until tender)
5 garlic cloves, diced
3 whole eggs, make salted scrambled egg

100 gram  boiled chicken breast, diced

200 gram  shrimps, clean and diced

25-30 gram  Ebi, let it in the hot water and grind them
4 tablespoon sweet soy
2 teaspoon salt
2 tablespoon sugar

1 teaspoon pepper (im not use pepper)

1-2 tablespoon  Oyster sauce
4 tablespoon vegetable oil
little bit water

How to make Filling:

Heat up the wok, saute the garlic until fragrant. Add the ebi, shrimps and chicken meat until colours, mixed well. Add bengkoang/bamboo roots, sweet soy, salt and sugar than added water (1/2 cup of water). Add scramble egg and oyster sauce, mixed well, Continue cooking and cover the wok until tender and thick. Let it cool before wrapping process

How To Make Lumpia (just like Risoles):

Take one wrapper then add the filling in the bottom. Fold over the left side, and then the right side and roll it up. Repeat until all the wrappers are finished. Deep fry them with medium heat, set aside and use the tissue paper to absorb the oil.
served with cabe rawit ... :)

Risoles Ibu Fien (My Mom risoles)

I think, i should rewrite all of her recipe here in my Blog, because of my recipe book keep lost somewhere

This is one my favorite snack also
Many risoles recipe version now,
yet my mom's recipe is the best of all (as usual LOL) hehe

Risoles Ibu Fien (My Mom risoles)
Source: My Belove Mom, Ibu Fien

Risoles Wrap
100 gr All purpose Flour
1 cup of Milk
1 Eggs 
1 Tablespoon margarine
pinch of salt
* All ingredients mixed well until smooth.  Heat up non-stick pan. Take about 2-3 tablespoons of the mixture, pour to the pan and make it thin (soft crepe). Cook it with low heat. When the edge of soft crepe is dry means it is cooked. Set aside.

Ragout Filling
Half of  One big Carrot, diced little cubes
250 gr boiled chicken breast
3 garlic Clove
1 Onion
1 spiring Onion
1 chinese celery
1,5 cup Chicken Stock (from boiling chicken)
2 tablespoon milk powder
pinch of peper and nutmeg
little bit cornstarch + water

1 egg

How To Make Ragout Filling:
Heat up the wok, saute the garlic and onion until fragrant. Add the meat, mixed well. Add celery, onion spring, carrot, chicken stock, pepper, nutmeg and salt. Continue cooking until tender. add 1 tablespoon of cornstarch mixed with water (to make the filling thicker). You can add a little of sugar, if you like (to adjust the taste)

How To Make Risoles:
Take one wrapper then add the filling in the bottom. Fold over the left side, and then the right side and roll it up. Repeat until all the wrappers are finished. Dip the rissoles into beaten egg then coated with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

Serve it with Cabe Rawit .... :D
or else :D

Wednesday, 18 September 2013

Roti Coklat Ibu Fien (My Mom Chocholate Bread)

Im dedicated this posting for my beloved mom
Her Chocolate Bread Recipe is the Best of all

Roti Coklat Ibu Fien (My Mom Chocholate Bread)
source: My beloved Mom 

350 gr high protein flour ( mine was, 300gr high protein flour + 50 all purpose flour)
150 gr warmwater (mine was, 75 gram warm water + 75 low fat milk)
70 gr margarine
70 gr granulated sugar
3 yellow eggs
3 gr yeast
little bit salt
little bit milk in a mini cup, for brush the buns, before baking

How to make:
  1. Preheated the oven 170-180 dc, down heated
  2. mixed all ingredients except warm water and salt ( my mixer was Kenwood)
  3. add water after all ingredients mixed well
  4. mixed until the dough is smooth, added salt
  5. form the dough into ball, put it in the bowl, cover with plastic wrap
  6. let the dough rise until it doubles
  7. Punch down the dough and turn out onto a lightly floured work surface, cut each @40 gram (my opinion, for best result)
  8. form each dough into a ball
  9. for Finishing touch, our family love "Hesti Kitchen"style , you can follow the step by step at her blog
  10.  let is stand at room temperature for few minutes, until it rise aprox. 1 1/2  before baking
  11. Brush the buns lightly with milk.
  12. Bake until it rise, change to upper & down until a toothpick inserted into the bun comes out clean , change to upper heat, until golden brown.

This basic recipe can bake for other variants also

Saturday, 7 September 2013

Hari Raya and Nephew Birthday

Today, I'm going to posting some picture of my family gathering last Raya...
it was a memorable moment for us
me, myself, always enjoy those gathering days...
especially with the lovely family and friends...

.. My family love to bakes and cooks
we are not expert..
but we love it ...
we enjoy it...
so this is our food craft...
simple but full of love...



this our my nephew birthday cupcake (my sister homemade)

we love pudding

my mom kastengel.. best ever :)