Bake Potatoes and Cheese...

Ingredients:

• 4 medium Baked potatoes
• 2  Green onions, thinly sliced
• 3 tbsp  Butter
• 1/2 cup Sour cream
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 3/2 cooked broccoli
• Cheddar cheese & Paprika according to taste

How to Make it?

• Bake potatoes at 425 degrees for 45 to 60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. 
• Mash potatoes, add sour cream, butter, salt, pepper, onions, broccoli and cheese. 
• Refill potato shells, top with remaining cheese and sprinkle with paprika. Bake at 425 degrees for 20 to 25 minutes until heated through.

Chocolate Mousse

 

 Ingredients

• 100ml  Full fat milk
• 1 stick of Cinnamon
• 250g  Plain chocolate 
• 300ml  Double cream
• 3 large  Egg white

 

How to Make it?

1. Put the milk and cinnamon stick in a small pan and warm over a medium heat until the milk is almost boiling. Take the pan off the heat and set aside.

2. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take the bowl of the pan and leave to cool a little.

3. Strain the warm milk on to the melted chocolate and stir together to completely smooth. Leave to cool for 10 minutes.

4. Whip the cream until it begins to hold its shape. Whisk the egg whites until soft peaks form. Fold the whipped cream into the chocolate mixture with a large metal spoon, then carefully unfold the egg whites. Spoon the mixture into six 150ml (1/4 pint) bowls or glasses and chill for 4 hours or over night.

Pancake

 

Ingredients:

• 2 cups all-purpose flour, stirred before measuring
• 2 1/2 tsp  Baking powder
• 3 tbsp  Granulated sugar
• 1/2 tsp  Salt
• 2 large Eggs
• 1 1/2 to 1 3/4 cups Fresh milk
• 2 tbsp  Melted butter

 

How to Make it?

• Sift together flour, baking powder, sugar, and salt. 

• In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. 
• Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. 

Tips: 
         - Eat the pancake with honey, syrup or make your own creation.

Meatball Cheese

(By Request)

 Ingredients:

• 250g  Minced Beef
• 125g  Starch
• 100g  grated or dice-cut cheese
• 25ml   Cold water
• 1/2 tbsp  Salt
• 1/4 tsp  Pepper powder
• 2  Garlic, minced

Ingredients for the meatball soup:

• 100g  minced Lard
• 1 liter  Water
• 1  head of  Garlic, minced
• 1 tbsp  Olive oil
• 3/4 tbsp  Salt
• 1/2 tsp  Pepper powder
• 1/2  heads of leek, cut

How to Make it?

•  Mix the minced beef with starch, salt, minced garlic and pepper powder. While mix, add little by little of cold water. Mix the dough until it mixed well.
• Make a round shape, put the cheese in the middle of the meatball dough and closed it. Do this step, for the rest of the dough.
• Boil the meatball for about 10 minutes. Don't let it too seethe or the meatball will burst out.
• For making the meatball soup: boil the lard until it become tender, then fry the garlic.
• Pour the olive oil and fried garlic into the boiling lard. Add salt, pepper and leek.
• Enter the meatball into the lard pot. Boil them until the meatball float into the surface, and take it out.
• Now its ready to serve!

Goulash With Pasta

Serves 8

 

Ingredients:

• 2 - 3 pounds  Boneless chuck roast, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 2 tbsp  All-purpose flour
• 3 tbsp  Olive oil, divided use
• 4 medium   Sweet onions, sliced and separated into rings
• 8 ounces   Baby portobello or crimini mushrooms, brushed clean and cut in half
• 1    Garlic (about 12 cloves), peeled, large cloves cut in half
• 1-3/4 cups   Beef broth
• 1 (4 ounces) jar   diced roasted red peppers
• 1 cup (8 ounces)   Sour cream
• Pasta and Chopped parsley

 

 

How to Make it?

• Place beef chunks in a large bowl. Sprinkle liberally with salt and freshly ground pepper Toss with the flour.

• Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.

• Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.

• Add beef broth and roasted red peppers. Return beef and any accumulated juices to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.

• Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

Tips :

          - Serve the goulash over hot pasta with chopped  parsley.       
          - Reheat and stir in the  sour cream just before serving.

Fettuccini

Ingredients:

• 2 1/2liter Water
• 1 tbsp     Olive Oil
• 250g       Fettuccine
• 5             Chicken/ Beef Sausage, cut
• 5             Smoke Beef, cut

Sauce Ingredients:

• 1 tbsp    Margarine
• 2 tbsp    Wheat Flour
• 1 tsp      Salt
• 1/2 tsp   Pepper powder
• 1            Onion, minced
• 500 ml   Fresh Milk
• 50 ml     Binding Agents
• 50g        Grated Cheese

How to Make it?

1. Boil the water together with the olive oil. Cook the fettuccine for about 10 minutes, set aside.
2. Heat the margarine, fry the onion. Enter wheat flour, add fresh milk, binding agents, cheese, salt and pepper powder, mix well.
3. Add chicken/ beef sausage and smoke beef, mix well and cook briefly.
4. Add the fettuccine, mix well and cook briefly.
5. Server the fettuccine with minced parsley. Ready to eat!

Strawberry Smoothies

(By Request)


Ingredients:

• 6 large strawberries
• 1/2 cup of your favorite yogurt
• 1/2 cup of vanilla or strawberry ice cream
• 1/2 cup of whole milk

Equipments:

• Blender
• Glass
• Straw

How to Make it?

•  Blend strawberries and milk together until straberries are well blended.
• Add ice cream and yogurt and whip for just a little bit so smoothie remians thick.

 

*Tips:

          -  You can decor the glass with strawberry.
          -  Add some whip cream over the smoothies and  chocolate sprinkle over the whip cream.

Brownies

(By Request)

 Ingredients:

• 150g Wheat Flour
• 250g Sugar
• 200g Margarine, shake until it turn into white and smooth
• 200g Dark Cooking Chocolate, melt it
• 150g Almond, fry and roughly cut
• 25g   Milk Powder
• 50g   Chocolate Powder
• 6        Yolk Eggs
• 4        Egg-white

For Decoration:

• 250g Dark Cooking Chocolate, melt it

How to Make it?

1. Mix wheat flour, milk powder and chocolate powder, sifter and set aside.
2. Shake the egg and sugar until it turn into white and viscous, set aside.
3. Mix margarine that has been shake and the melted chocolate, set aside.
4. Enter half of the mixed wheat flour into the dough of egg, mix well. Add the mixed margarine, mix well. Add the remaining mixed wheat flour together with the roughly cut almond, mix well.
5. Basting the brass with margarine and cover it with baking paper.
6. Pour the dough to the 22 x 22 x 4 cm brass. Bake for about 30 minutes. Take out and chill it.
7. Pour the melted dark cooking chocolate to the surface of the dough. Put in the refrigerator until the chocolate condense.
8. Cut into dice shape, now ready to serve!

*Tips:

          Beside make dark cooking chocolate as the topping, you can substitute with grated   cheese or chocolate sprinkle.

Pecel

Indonesian Traditional Food

 (By Request)

 Ingredients:

• 150g Water Spinach, just the leaves
• 150g Long Bean, cut into 2 cm
• 150g Spinach, just the leaves
• 200g Bean Sprouts, throw the root

Pecel Sauce:

• 250g Peanuts, roasted
• 6       Cayenne pepper
• 2       Red chilly
• 1 tsp Kencur
• 1 tsp Tamarind
• 3       Garlic
• 3       Kaffir Lime Leaves
• 1/4 tsp Shrimp paste
• 300 cc Water
• Salt and Brown sugar according to taste

How to Make it?

1. Boil separately all the vegetable and drain it.
2. For the sauce, stir-fry the chilly, kencur, garlic, kirr lime leaves with 3 tbsp oil. Drain it.
3. Puree all the seasoning and  fried peanuts, add mineral water and stir until it mixed well.
4. Now ready to serve!

*Tips:

          For the vegetable, you can add some more.

Chocolate Cookies

(By Request)

Ingredients:

• 200g  Margarine
• 125g  Palm Suiker
• 300g  Wheat Flour
• 100g  Refined Sugar 
• 1/2 tsp Salt
• 1/2 tsp Vanilla Powder
• 2 tbsp Water
• 2 Egg
• 200g  Cashew Nuts, minced and dry fry
• 250g  Chocolate Chips

Equipments:

• Mixer
• Knife
• Chopping board
• Frying Pan
• Wooden Spatula
• Medium Basin
• Spoons
• Cake Brass
• Applicator Brush
• Oven

How to Make it?

• Use mixer to mix margarine, palm suiker, refined sugar, salt, vanilla powder and water on the basin until it mixed well.
• While on the beat, add the eggs one by one to the dough.
• Turn off the mixer, then pour the wheat flour into the dough and stir it well with wooden spatula.
• Using spoon, make small round from the dough. After that, put it in the cake brass which previously had been smeared with margarine.
• Bake the cake in the oven until it cooked with medium temperature. Done!

*Tips:

          You can add some more topping beside chocolate chips. 

Oreo Milkshake

(By Request)


Ingredients:

• 10 piece of Oreo
• 25ml Sweetened Condensed Chocolate Milk
• 2 scoop Vanilla or Chocolate Ice Cream
• Ice cube (just enough)

Equipments:

• Blander
• Glass
• Straw
• Ice scoop

How to Make it?

1. Bland the hole oreo, sweetened condensed chocolate milk, 1 scoop of the ice cream and the ice cube. Bland it until smooth.
2. Pour the milkshake to the glass, add the remaining scoop of ice cream over the milkshake.
3. Ready to drink!

*Tips:

          Over the ice cream, you can add chocolate sprinkle or strawberry for decor.

Sop Buntut

(By Request)

Ingredients:

• 1 kg        Oxtail, cut base on the segment
• 200g       Carrot, cut into circle
• 300g       Potatoes, cut 8 chunks each
• 1/2 tbsp Ginger, unpeeled but thinly sliced
• 2             Cloves
• 1/2          Nutmeg seeds
• 1/2 tsp    Pepper Powder
• 2             Tomatoes, cut into 4-6 chunks each
• 2             Leeks, cut into 2cm
• 2             Celery
• 2             Red Onion, thinly sliced
• 1 tbsp     Margarine
• 1 tbsp     Fried Red Onion
• Salt (just enough)

Broth Ingredients:

• 3/2 liter  Water
• 250g      Beef (shank part)
• 1/2 tsp   Pepper seeds, roughly mashed
• 5            Peeled Red Onion

Equipments:

• Chopping board
• Knife
• Spoons
• Pot
• Spatula
• Serving Bowl

How to Make it?

(for the broth)

1. Boil water, add beef together with pepper and red onion.
2. Throw away froth and float impurities for the firs 30 minutes.
3. Boil for about 2-3 hours with low heat and half-closed pot.
4. After the broth shrink, sieve with fabric.
5. Put in in a basin.

(for the oxtail beef)

1. Soak the oxtail on 3/2 liter boiling water to clean it from the dirt. Waste the water afterward.
2. Boil until tender the oxtail in 3/2 liter of water and add the ginger.
3. Stir-fry the red onion with margarine until brownish.
4. Add the fried red onion to the broth together with clove, nutmeg seeds, pepper and salt. Simmer it.
5. Enter the remaining ingredients and cooked.
6. Ready to serve!

*Tips:

          For the serving, you can add fried onion and cutting lime on it.

Klepon

Indonesian Traditional Food

(By Request)


Ingredients:

• 20 sheet of Suji Leaf
• 3 sheet of Pandan Leaf
• 325g Rice flour
• 25g   Starch
• 300ml Warm water
• 100g Grated Brown Sugar
• 30ml Water
• 1 tsp Whiting extract
• 1/2 tsp Salt

Coconut Coating Ingredients:

• 175g Grated Coconut
• 1/2 tsp Salt
• 1 sheet of Pandan leaf, cut.

Equipments:

• Small size Basin
• Food Processor
• Medium size Basin
• Spatula
• Spoon
• Pot
• Sieve
• Knife
• Plate

How to Make it? 

(for the coconut coating)

• Mixed all the ingredients together and steam it for about 10 minutes.

(for the klepon)

• Cut both suji leaf and pandan leaf, process it using food processor by adding water. After it smooth, sieve it and add the whiting extract.
• Mix salt warm water. Place the rice flour and starch on medium basin and pour the saline solution has been made before. Knead for about 10 minutes, add the suji-pandan extract in the previous step and mix it together.
• Make a small ball shape from the dough. Don't forget to make a small hole in the middle for the grated brown sugar space. Close again afterward. Do this for the hole dough.
• Boiled both of water and pandan leaf until the pandan fragrant smell.
• Take out the pandan from the pot, then put the dough inside. Boiled until the dough cooked, approximately 5 minutes.
• Roll the klepon on the coconut coating.
• Now ready to eat!

*Tips:

         When kneading the dough, knead until it no longer sticky to your hand.

Rum Ball

(20 served)

Ingredients

• 200g Marie Regal Biscuit
• 150g Refined Sugar
• 2 tbsp Bittersweet
• 2 tbsp Margarine
• 2 tbsp Sweetened Condensed Chocolate Milk
• 75 cc Rum
• Chocolate sprinkle/ meises (just enough)

Equipments

• Medium Bowl
• Spoons
• Measuring Jug

How to Make it?

• Crushed the biscuit  with helped of spoon.
• Mix biscuit, refined sugar and bittersweet. Spread them evenly.
•  Melt the margarine.
• Add the melted margarine, sweetened condensed chocolate milk, rum and mix it.
• Pour the chocolate sprinkle in another spread bowl.
• Take a bit of dough, make it like a small ball. (Do this step until the dough empty)
• Roll the ball in the chocolate sprinkle, until the surface covered with sprinkle.
• Put the choco ball in the refrigerator for about 30 minutes.
• Now ready to serve!

*Tips :   
           Use grated coconut as chocolate sprinkle substitute.

           You may use crushed cashews for the dough additional.

           For better serve, you may use paper cake.

           Use the rum according to taste.

           Use paper flag as decorations.

Japanese Sushi

Ingredients 

• 250g    Japanese rice
• 100g    Salmon /Tuna fillet
• 1 slice  Nori

Equipment

• Makisu or Bamboo Mat (wooden sushi roller)

How to Make it?

• Prepare the makisu, put the nori on top of makisu, then spread the japanese rice over the nori.
• Arrange the salmon or tuna slice over the rice.
• Roll it and cut into small pieces. Done.

*Tips : Use oil to avoid sticky rice on your hand.
           Wrap makisu with plastic, to avoid sushi stick on it.
           For optional, you may also add some avocado slice on the sushi roll.