MOCHA MOUSSE

Ingredients :

200 gr dark cooking chocolate, grated

75 gr butter

6 eggs separate the white and yolk

100 gr caster sugar

3 tbs cocoa powder

75 gr flour

Filling :

1 tbs instant coffee powder

10 tbs boiling water

250 ml thick cream

150 gr granulated sugar

Garnish :

50 gr white cooking chocolate, heat until melted

Method :

1. heat the chocolate and butter until melted, put the egg yolks one at a time into the melted chocolate, stirring until blended.
2. Beat the egg whites until stiff, insert sugar gradually, continue to whipped until sugar dissolves. Insert the chocolate batter into the egg white batter, stir well, put the flour and mix well.
3. Flatten dough into a cake pan size 24x35x1 cm, with baking paper in the base and brush with margarine. 
4. Bake in a preheated oven at 180 ℃ for 1 minute until cooked. Lift and turn the cake on paper that has been sprinkled with sugar, roll it and leave to cool.
5. Filling : stir instant coffee powder and boiling water, let it cool.
6. Beat cream until stiff, insert sugar gradually and continue to whisk until stiff. Put coffee into the cream dough, stir well.
7. Open rolls,  flatten the filling on rolls, roll it back while compacted, store in the refrigerator.
8. Garnish : heat the white chocolate until melted, remove from heat and stir until warm, and then insert the melted white chocolate into a pastry bag spray.
9. Spray the melted white chocolate over the cake roll with a pattern of lines or according to taste. leave it until the white chocolate freeze.

ONTBIJTKOEK

Ingredients :

4 egg yolks

3 egg whites

200 gr finely sliced brown sugar

80 gr flour

3 tbs milk powder

½ tsp baking powder

½ tsp ground cloves

1 ½ tsp ground cinnamon

½  tsp ground nutmeg

¼ tsp salt

50 gr sliced roasted kenari/almonds

Margarine for greasing the baking pan

Method :

1. Beat egg yolks till thick and fluffy.
2. Mix the flour with baking powder, salt, milk powder, and spices.
3. Whisk the egg whites to a peak.
4. Mix the egg yolk mixture with flour, mixture till evenly combined and fold in the egg whites.
5. Grease 2 moulds ( size 21 cm x 8 cm) with margarine and dust with flour, pour the batter into the moulds, spread out evenly, sprinkle kenari on top and bake at medium heat for 40 minutes.

COOKING TIPS

1. Don’t use frozen margarine/butter and cold egg from the refrigerator, put them aside to thaw at room temperature (32 ℃ - 35℃).
2. Use dry and sifted flour and icing sugar, damp and cold flour from the freezer should be dried in the sun.
3. Use clean and dry mixing bowls and beater.
4. Make sure that egg white is pure, a little drop of water, oil, margarine/butter or flour in the egg white will prevent it from becoming a meringue peak consistency.
5. Use a spatula to fold the flour in the batter, do it carefully.
6. When the stiff beaten egg white is melting, whisk again to a meringue peak consistency and mix immeditely with the batter.
7. When pouring and spreading the batter in the thin, make sure that the layer is not thick, when broiled the layer must be properly baked within  2-3 minutes, the surface must be brown and cake must be soft and dry, don’t broil the layer too long it will make the cake will be dry and hard.
8. When after finishing broiling, the cake is not properly baked, place the cake in the tin again, cover the top with aluminium foil, pull off the grill and heat the oven at medium temperature, bake the layer cake for another 15 minutes.

PEANUT CAKE

Ingredients :

200 gr walnuts

100 gr cashews

50 gr almonds

1 tsp baking powder

4 eggs separated yolks and whites.

75 gr fine sugar

550 gr cream

2 tsp vanilla

125 gr walnuts and almonds roasted. roughly chopped

Method :

1. Mashed all the beans until smooth. Mix with the baking powder until it is evenly.
2. Beat the egg yolks with sugar until thick and evenly. Beat the egg whites until stiff.
3. Insert the beans that have been mashed and egg white, whipped gradually into the egg yolk mixture while stirring until blended.
4. Pour into a round baking pan diameter 23 cm spread with margarine.
5. Bake in a preheated oven at 160 ℃ for 35 minutes until cooked.
6. Beat the cream with the vanilla until thick.
7. Divide cake lengthwise into two parts, spread with cream until it is evenly.
8. Grease the entire surface and sides of cake with remaining cream until it is evenly.
9. Garnish cake with almonds and walnuts, cut into slices and serve.

FRIED SHRIMP WITH ROASTED COCONUT ( SERUNDENG UDANG )

Ingredients :

150 gr shrimp, washed (head removed)

1 tsp salt

250 gr oil for frying

300 gr coconut peeled and grated

2 bay leaves

1 stalk lemongrass, crushed

Puree :

1 tbs coriander, roasted

¼ tsp cumin, roasted

4 cloves of garlic

8 grains of red onion

1 cm galangal

½ tsp salt

25 gr brown sugar

1 tbs granulated sugar

Method :

1. Sprinkle shrimp with salt, until blended let stand for 15 minutes.
2. Heat the oil, fry shrimp over medium heat until cooked.
3. Stir grated coconut, spices that have been mashed, bay leaves and lemon grass.
4. Roasted over low heat until cooked.
5. Insert fried shrimp and mix well.

PUMPKIN PUDDING

Ingredients :

4 eggs

125 gr granulated sugar

300 ml coconut milk

½ tsp salt

¼ tsp vanilla

500 gr pumpkin, steamed, mashed

6 pieces of white bread cut in pieces

Method :

• Beat eggs with sugar, add coconut milk, salt, vanilla, pumpkin, and white bread.
• Pour mixture into a heat resistant dish, spread with butter, steam for  15 minutes until cooked and solid, remove it, let it cool, cut into pieces.

BINGKA KENTANG

Ingredients :

1000 ml coconut milk, from 1 ½ coconut

½ tsp vanilla

½ tsp salt

1 pandan leaves, ragged

3 duck eggs

250 gr granulated sugar

250 gr potatoes, boiled, peeled, mash while hot

75 gr flour

Method :

1. Boil the milk with the vanilla, salt, and pandan leaves over low heat until boiling, remove, strain and chill.
2. Beat eggs and sugar until fluffy half, add the potatoes and flour, mix evenly.
3. Mix the coconut milk with the egg batter, stir until smooth, filtered if necessary.
4. Prepare the mold that has been buttered and lined with baking paper. pour batter, bake in a preheated oven at 180 ℃ for 45 minutes until cooked.

Mocha Pudding

Ingredients :

mocha pudding :

250 gr granulated sugar

1 tbs water

1,5 L fresh milk

4 tbs instant coffee powder

2 tbs cocoa powder

2 pack (14 g) jelly powder (white)

2  egg yolks

foam pudding :

2 pack (14 g) jelly powder (white)

200 gr granulated sugar

250 ml fresh milk

1 cans (850 g) fruit cocktail, drained

250 ml water of fruit cocktail

8 egg whites, beat untill stiff

vanilla sauce :

2 tbs cornstarch

500 ml fresh milk

100 gr granulated sugar

2 egg yolks, whipped

1 tsp vanilla powder

¼ tsp salt

Method :

1. Prepare 2 round pudding pan, with volume 1250 L and 2 L, wet with water.
2. Mocha pudding  : heat the sugar over medium heat until become caramel.
3. Add water and 250 ml of milk, bring to a boil until the sugar is dissolved.
4. Pour milk, caramel into the instant coffee powder and cocoa powder and stir, add the egg yolks and stir.
5. Stir in the remaining milk, jelly powder, and sugar, bring to a boil over medium heat.
6. Pour the milk mixture, caramel, eggs, and cook until all ingredients boiling, remove from heat and pour into a round baking pan that volume 2 L.
7. Enter the second pan pudding into the first pan, give weight then  allow it to freeze.
8. Foam pudding : stir jelly powder, water of fruit cocktail and sugar, bring to a boil until the sugar is dissolved.
9. Pour milk and fruit cocktail, stirring until blended.
10. Pour jelly batter into egg whites, whipped gradually while stirring until blended, in order not to break the egg white.
11. Remove the second pudding pan, pour the foam pudding batter into the mocha pudding.
12. Vanilla Sauce : dissolved cornstarch with 4 tablespoons of milk, boil the remaining milk and sugar until sugar is dissolved.
13. Insert cornstarch and cook until thick, remove and pour it into the egg yolks, vanilla and salt, stir well.
14. Cut pudding, serve cold with vanilla sauce

SURABI

Ingredients:

1150 ml coconut milk from ½ coconut grated

500 gr flour,

1 tsp salt

2 eggs, whisk

Sauce :

400 gr brown sugar, thin slices

50 gr granulated sugar

1 litre coconut milk from 1 coconut grated

1 pandan leaves, cut into pieces

75 gr durian

Method :

1. Boil coconut milk with salt, stir from breakage, strring until warm.
2. Mix the flour and eggs, stir, pour 500 ml of coconut milk, until blended.
3. Pour the remaining coconut milk, stir until smooth.
4. Preheat pancake mold over medium heat basting with oil.
5. Pour 2 tablespoons of pancake batter, heat up until a porous, close the mold , and cook until done, do the same with the remaining dough.
6. Sauce :  boil coconut milk and mix together all ingredients until boiling, lift and strain it.
7. Serve pancake with the sauce.

CHOCOLATE ROLL ( Bolu Gulung Coklat )

Ingredients :

3 egg whites

4 egg yolks

100 gr granulated sugar

100 gr chocolate cook until melted

200 gr margarine beat until white and fluffy

75 gr flour

25 gr cornstarch

½ tsp vanilla powder

Vla :

50 gr cornstarch

300 ml milk

2 egg yolks, lightly beaten

75 granulated sugar

Method :

1. Prepare pan size 27x39x2 cm, spread with margarine, cover baking sheet with baking paper, spread with margarine and sprinkle with flour, Preheat oven at 180 ℃, cooked chocolate over medium heat until melted, remove from heat let it cool.
2. Beat the egg yolks and sugar until pale, thick and fluffy, insert the flour little by little while stirring in one direction until blended.
3. Pour the melted chocolate while stir in one direction until blended, add the margarine whisk and stir.
4. Pour batter into the pan, bake in the oven for 15 minutes until cooked. Lift, turn cake on a sheet of baking paper sprinkled with powdered sugar so that the cake does not sticky, roll cake, let stand until cool
5. Vla : cornstarch dissolved in 50 ml of milk, stir together with egg yolks, heat the remaining milk and sugar while stirring until sugar dissolves, pour the cornstarch gradually while stirring constantly until thick.
6. Open roll cake, basting the surface with hot vla until blended, roll back cake, let stand for 10 minutes in order to blend with vla.

FRIED PASTA ( Makaroni Goreng Tepung )

Ingredients :

150 gr minced chicken/beef/shrimp

1 tsp chopped garlic

1 tsp salt

1 tbs sugar

½ tsp pepper

150 gr macaroni/noodles

4 eggs

½ cup milk

75 gr cheese, cubed

2 tbs sliced spring onion and celery

½ tsp salt

½ tsp seasoning ( monosodium glutamate )

2 tbs margarine

2 eggs

150 gr breadcrumbs

2 ½ cups cooking oil

Method :

1. Fry the garlic in 1 tbs of oil till golden brown and mix in the chicken/beef/shrimps, salt, sugar, and peeper, cook till nearly dry, beat eggs, salt, seasoning with and add milk, cheese, macaroni/noodles, chicken,beef/shrimps and celery mix evenly.
2. Brush small moulds with margarine, fill moulds with the mixture above and steam for 15 minutes, remove and cool, when cooled remove from moulds and dip in beaten egg, roll in breadcrumbs, heat the cooking oil in a wok and fry the macaroni/noodles till  golden brown.

TIPSY CAKE

Ingredients :

125 gr butter

130 gr icing sugar

4 egg yolks

3 egg whites

100 cc condensed milk

¾  tsp sponge quick

1/3 tsp baking powder

150 gr flour

1 tin fruit cocktail

for the dressing :

2 ½ cup water

4 tbs milk powder

½  cup sugar

¾  cup thickened cream

6 tbs maizena/cornstarch

Method :

• Beat butter and sugar till white and fluffy. Add egg yolks, sponge quick, and baking powder, beating cotinously.
• Whisk egg whites till stiff.
• Mix butter mixture with the flour and fold in the beaten egg whites. Brush a square baking tin, with butter and dust with flour. Pour the batter into the baking tin and bake in the oven at medium heat for about 40 minutes or till cake is golden brown. Remove heat from tin and put aside to cool.
• For the dressing: mix water, milk powder, sugar and maizena. Cook and stir over medium heat till mixture thickens. Add the thickened cream and stir well. Drain the fruit cocktail, pour the dressing over it and decorate the cake with fruit cocktail.

APPLE CAKE

Ingredients :

300 gr peeled apple, cut in thin slices and marinate in lime juice

120 gr butter

120 gr fine sugar

3 egg yolks

¾ tsp sponge quick

¼ tsp baking powder

100 cc condensed milk

3 egg whites

150 gr flour

Method :

1. Beat butter and sugar till white and fluffy.
2. Add egg yolks, sponge quick, and baking powder, beating continously.
3. Add condensed milk, then add flour.
4. In separate bowl, whisk egg whites till very stiff, using spatula mix egg whites with the batter.
5. Brush baking tin with butter and dust with flour, divide the batter and the apple slices into three parts, pour a part of the batter into the baking tin spread out evenly and arrange 1/3 part of apple slices on top, pour another 1/3 of batter over the apple, spread out evenly and place the apple slices on top, repeat this method till batter and apple are finished, bake in oven at medium heat for about 50 minutes.

EGG ROLL ( Risol )

Ingredients :

for the wrappers :

 

200 gr flour

2 eggs

3 tbs milk powder

600 cc water

½ tsp salt

Cooking oil to brush the pan

for the filling :

150 gr minced chicken/beef/shrimp (peeled)

1 tsp chopped garlic

¼ cup chopped carrot

2 tbs thinly sliced celery and onion

½ cup milk

1 tbs flour

¾ salt

2 tbs sugar

½ tsp finely ground pepper

½ tsp seasoning (monosodium glutamate)

3 eggs to brush the egg rolls

200 gr breadcrumbs

2 ½ cup cooking oil

Method :

1. For the wrapper : beat the eggs with fork and mix in all remaining wrapper ingredients, stir till evenly combined. Heat the pancake pan and brush the surface with cooking oil, pour 3 tablespoons of batter into it and spread it out to a very thin layer, cook over medium heat till batter is dry, remove pancake from heat, repeat this method till batter is finished.
2. For the chicken/beef/shrimp filling : fry the garlic till golden brown and mix in chicken/beef/shrimp, carrot salt sugar, pepper, seasoning. Cook till carrot is tender, mix flour with milk and pour into the chicken/beef/shrimp mixture, add the sliced onion, stir and cook till mixture becomes thick, remove from heat.
3. Take a pancake and place 1 ½ tsp of filling in the centre, fold the edges towards centre enclosing the filling, repeat this process, beat the eggs with a little salt and dip the small oblongs in it, roll in fine breadcrumbs, heat the cooking oil in a wok and fry till golden brown , serve with mustard or chili sauce.

BEEF ROLLS ( Daging Gulung )

Ingredients :

5 pieces (± ¼ kg ) thinly sliced beef (as wide as possible)

150 gr minced beef

150 gr minced shrimp

4 eggs

½ cups chopped carrot

1 ½ tsp salt

2 tsp fine sugar

1 tsp finely ground pepper

1 tsp ground garlic

150 gr bread crumbs

2 cups cooking oil

Method :

1. Mix the beef slices with ½  tsp of salt.
2. Boil the carrot till soft and drain. Mix well minced beef, minced shrimps, carrot, garlic, pepper, sugar and 1 tsp salt.
3. Beat 3 eggs with a little salt, heat the frying pan and brush with oil, make 5 thin omelettes.
4. Take a slice of beef and brush the surface with eggs, place an omelette on top and spread beef and shrimp mixture evenly on the omelette. Roll up, brush the beef rools with beaten egg and roll in breadcrumbs, repeat.
5. Heat the cooking oil in a wok and fry the beef rolls till golden brown, drain on absorbent paper, cut the beef rolls in thick slices.