Pizza Pastry

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Artikel dalam Bahasa Indonesia, klik di sini :)

I had always wanted to make this pizza out of pastry thing, but as always laziness conquered me. But since now is 2016, and because i was craving for pizza and don’t have pizza dough, i finally made this dish 😛 No, i didn’t make the pastry dough, and perhaps never gonna make it from scratch. Even though it seems easy (to watch it on Youtube), but it is time-consuming. So far, pastry dough from store is good enough for me.

I have to admit, my relationship with baking pastry is full of ups and downs. Some times i nailed it, some times i didn’t. The instruction on back of its package said 200º C for 12 minutes or until golden brown. But in real act, for my cute lil oven 12 minutes is not enough. Some times they need 15 minutes to make them bloom beautifully, but in some case 15 minutes is not brown enough, so i have to add another 5 minutes. But in other times 20 minutes burned them. So in this recipe, i also did 2 batches with different time and racking level, and had to watch over them constantly.

Despite the baking setting problem, which i think it is my personal problem, the making of this pizza is soo easy. And of course, you can be very creative on their topping. This time i made 4 kind of topping:  Tomato Corn Cheese, Corn Beef, Nori Tomato Cheese, and Chocolate Cheese. Nom.. noom.. ^^

Here is the full recipe:

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Miso Pork Leg Stew

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Miso is a Japanese seasoning that is made from fermented soybeans. . Similar with tau co (Chinese fermented soybeans) but they have different kind of fungus. It is salty and a bit sour. Mainly, there are 2 kind of miso, white and red. The white one tastes lighter than the red one. Because of the taste, Japanese usually uses the white one in summer, while the red one most common to be used in winter.

Anyway, this dish is not a Japanese traditional dish. Actually, as far as my knowledge, this is a Chinese dish, we call it in bahasa “Babi Kecap”, pork stew seasoned with sweet soy sauce and Chinese 5-spices. But since i have an almost expired red miso paste, i decided to use it as substitution for salt / soy sauce (not the sweet one, we still use it).

The result is fantastic. You will have such a flavorful taste from a 3-seasoning dish (well, 4 if you count the pepper). And yes, it is, easy to make. ^^ Continue reading Miso Pork Leg Stew

Ox-Tongue Steak (Indonesian/Mom Style)

Ox-tounge Steak

Artikel dalam Bahasa Indonesia, klik di sini :)

Here in Indonesia, it is hard (expensive) to have a steak quality beef. So, unlike western-like steak which the beef only being grilled (after being marinated, sometimes), we need to process our beef more to have it tender enough to be a steak. Hammering with meat tenderizer might not be enough. Some need to rub the meat with pineapple juice first. Well, mom like to boil it in pressure cooker.

Actually, i don’t know whether this recipe is really Indonesian style or just my mom’s recipe :P. Instead of marinate the meat, mom prefers to slow cook it with the gravy. After that, you may grilled it. But mom’s never done that. It’s already delicious the way it is.

For last Christmas lunch party we decided to have this Ox-Tongue Steak, of course Mom’s style. So here’s the recipe (i try to be punctual because mom does it in approximation way >.< )
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Ca Cai (Chinese Mixed Veggies)

Cap Cai

Artikel dalam Bahasa Indonesia, klik di sini :)

This is my favorite dish to cook in daily basis. It’s simple, easy, almost fail-proof, and fast. Not only we can have vary veggies in one plate, but also protein also. So, this one this only should be enough to fulfill our nutrition. And.. have i mentioned that it is very simple to make ? (yes, i have) In fact, this is one of first dish i manage to cook by my self ^^

So.. let’s start ^^

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Dark Chocolate Fudge Brownies (without DCC)

Dark Choco Fudge Brownies

Brownies.. hmm.. one of my favorite guilty pleasure. They said there are 3 types of brownies: fudgy, chewy, and cakey. I, personally, love.. ALL of ’em 😀 as long they carry my favorite taste, bitter-sweet of dark chocolate. And of course to have that flavor, we must use dark cooking chocolate (DCC), right ? well.. not really.

[Brownies.. hmm.. salah satu makanan penuh dosa favoritku. Ada yg bilang ada 3 tipe brownies: fudgy (lengket seperti permen), kenyal-kenyal, dan seperti cake. Aku pribadi suka.. SEMUA 😀 Selama rasa browniesnya adalah manis-pahit seperti coklat pekat. Dan tentu saja untuk memperoleh rasa itu kita haru memakai coklat masak pekat, kan ? Well.. ternyata tidak juga.]

I happened to discover this easy breezy recipe in the internet. This recipe uses Cocoa Powder instead of DCC. This way, i can manage the sweetness as i like (i found brownies with DCC is sometimes too sweet). And it still comes out so fudgy inside yet crusty outside. Yuum!!

[Tidak sengaja aku menemukan resep mudah ini di internet. Resep ini memakai Bubuk Coklat dan bukan coklat batangan. Dengan begitu, aku bisa mengatur kadar kemanisannya sesuai seleraku (kadang brownies dengan coklat batangan terlalu manis menurutku). Dan hasilnya tetap sangat lengket di dalam dan renyah di luar. Yuum!!]

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Bean & Bone Soup (Sup Brenebon)

Brenebon Soup-small

Artikel dalam Bahasa Indonesia, klik di sini :)

This is one of my Grandma’s best dishes. When she was still with us and healthy enough to cook, we barely had Christmas without this soup. Her Brenebon soup is so red, thick, and delicious. I have never taste any better Brenebon soup than hers. She had 3 daughters, but she told the secret to my mom (her in law). Lucky me !! ^^

Brenebon soup is originated from Dutch. My grandma had a Dutch blood, so well.. maybe she had the secret from her ancestor 😀 But here, this is a famous dish from Manado. It is actually a red bean and pork leg / rib soup. And the pork is, of course, can be substitute with rib eye or oxtail, or even chicken if you want to. But please, don’t expect to beat my Grandma’s recipe with that 😛

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