Mom’s Birthday Cakes

Despite the scary look on the icing the taste is so awesome. I’m just a beginner baker, i always had bad luck on baking, but somehow it always pull me in to circle of it. And since it’s mom’s birthday i feel i need to try the  recipe by Cooking with the dog that i’ve been collected for decades.

 

the cakes come out great, bristling, light and moist, even though it’s not what cooking with the dog shown on it’s youtube video, i still feel satisfied with the result. But the recipe itself is very easy and work out well, they only use eggs, flour, little bit butter and milk, and the mixer do the magic. Oh my God i feel like rushing to the kitchen for my second trial.

the slice

 

i’ve been dreaming of making Strawberry shortcake like japanese had on their awesome patisserie or homemade. And thanks to Cooking with the dog i could make my dream come true. A smooth, light sweet, and moist cakes combined with creamy light cream and tangy fresh strawberries, definitely worth try!

 

i always be Cooking with the dog’s fans forever!

Toekpokki a la Mii

i love this sticky little cakes that so chewy and spicy.

i always got an excitement over asian cooking, especially japanese and korean cuisine. After a big strike of korean wave struck me i found myself craving for a me made korean food, so far i’ve been tackled kimchi, kimchi derivatives (kimchi jigae, sundubu jigae, kimchi jeon, and kimchi ramyun), jajangmyeon, and mya fave toekpokki.

toekpokki is a famous and everyone’s street snack sell in a hawker cart at every market and some food street, or just merely everywhere in korea (i never been there, but the tv reference is somehow giving me enough picture). the taste supposed to be spicy and sort of salty, since korean love both of the taste. the rice cakes itself is a tasteless chewy stripes that balancing the spicy sauce. the taste and texture of toek reminds me of “klanthing“, but toek made from rice flour.

so here is my recipe:

ingredients:

150 gr toek

1 cup water

1 garlic minced

1 tbs gochujang/red pepper paste

1/2 tbs gochugaru/red pepper flakes

1/2 tbs chogochujang

1/2 tbs beef stock

1 scallion chopped

1 tsp chili powder

1 tsp black pepper crushed

1 tbs sugar

1 tsp salt

how to cook:

saute garlic with a little oil on a hot pan, after turning golden and aromatic pour in water add the toek that already separated from each other (if you find it hard to separate them, just cut the stripe in half and boiled them, and when they turn softer try to separate them again, it would be easier), put the other ingredients in, gochugaru, gochujang, chili powder, sugar, salt, beef stock, and bring to boil, keep on stirring until the toek became soft and bloating a little bit and the sauce is very sticky and reduced become 1/4 part.serve with scallion on top.

gochujang / red pepper paste, on Indonesian version they translate it into “saus sambal” and i dont find it right, since they add fermented soybean paste on it.

toek / rice cakes, i got mine from papaya supermarket, and they were expensive 😦

chogocgujang / vinegar red pepper paste, just red pepper paste with vinegar, but this one is come out with a real pepper seed, and the purpose is more for dip and tabletop condiment.

© misao earliche, 2012. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to misao earliche with appropriate and specific direction to the original content.

Corned Beef Omelet a la Mii

not the best-good-looking food but give taste that made you ask for more

It’s my friend that bring me back to the forgotten beef corned flavor to my plate. Since our intense frequencies on late night chat, so it’s impossible that both of us didn’t influence one another late nite nibbles menu.

And there she gone “afk” in the mid of our hot gossip, flashing downstairs to the kitchen and wiz up a food later i know is an corned omelet. The thing is she’s doing it quite some times, and almost like on a daily basis, we met around 10.30 pm and around 11 pm i’ll be talking to myself.

So here i am got intoxicated by a an old treat Corned omelet, i’m not a fan of this canned meat since i was a kid. I don’t like the greasy fat smell and taste on corned, i always failed to feel that as a real meat substitute. Well somehow i also missed the taste so much every moment my friend type the word “corned omelet”. So challenge accepted, i need to conquer this packed block pinkish meat.

On my first attempt, i used any material i found on my cafe  office, white eggs leftover from making ice cream, and garlic and salt, that is, and i found that failed giving me the sensation i was expected.

But then on my second attempt, i found that this recipe works pretty much well, but not yet perfected, but still worth to share.

Ingredients:

i used sachet corned beef with chili spiked, and found it not economist, better buy it bigger can next time.

50 gr (1 sachet) corned beef (mine is pronas with chili)

1 clove garlic minced (i took the biggest one)

2 clove shallot minced (i stir fry it first together with garlic until slightly browned and aromatic)

2 eggs

1 scallion sliced

1 tsp curry powder

salt and pepper

it’s need a best ratio to produce a best crispy fluffy corned omelet.

how to cook:

just mix all the ingredient well, pour over a sizzling oil in pan, fry it until golden brown and cooked. Serve with any condiment you like.

since i want to reduce the grease odor, i put a fried garlic and shallot as much as i could, and also curry powder kick the weird odor out.

mine’s end up a bit runny on the center, well…burnt, but crispy on the side and yet delicious. I found dried flat parsley on fridge and just literally crushed it and scatter, and it flattering.

serve it with chili sauce, ketchup, mayo, and topped with (supposed to be fresh) parsley, and don’t forget a bit accompany of carbo (for me is definitely rice) for lunch.

*Attention: this not quite a healthy choices for late nite snack….but who’s mind thinking at 12 pm 😛

Happy cooking and g’luck!

© misao earliche, 2012. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to misao earliche with appropriate and specific direction to the original content.

the breakfast menu: Nasi goreng and sausage a la Mii

a perfect day should start up with a perfect breakfast, and like other regular Indonesian i’d love to start it with succulent hot rice, they we’re really made for this tummy.

a perfect nasi goreng (indonesian style fried rice) should be succulent, not soggy, not dry, taste, smell and looking good. But since this one i made during the limited supporting ingredient and supposed to feed a total of 11 peoples, so i made this one with a lot of alteration (like always). and here’s the recipes

Nasi goreng

Ingredients:

4 cups cooked rice (leftover is better)

1 onion chopped

1/2 green paprika cut small

1/2 cup meat balls halves

2 tsp margarine

2 tsp chili powder

2 tsp crushed black pepper

2 tbs chili sauce or more for a spicier one

2 tbs sweet soy sauce

2 tbs soy sauce

1 tbs instant beef stock

sugar, salt, and pepper to taste

how to cook:

Heat a non stick pan over a medium high heat, saute onion, paprika and meat balls with margarine until tender and aromatic. pour the sweet soy sauce, sweet soy sauce, chili sauce, beef stock and stir. Pour the cooked rice and stir it vigorously until well blend. season and taste. Enjoy while still hot. best served with kerupuk udang, chips, omelet, sausage, or fried shallot.

and for complimentary to the Nasi goreng i add a stir fry sausage with herb (just sausage, margarine, dried basil and oregano, salt, sugar, and pepper)

i got confused in between this picture and this…so i upload both 😛

Happy cooking and g’luck!

© misao earliche, 2012. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to misao earliche with appropriate and specific direction to the original content.

ebi Takoyaki a la Mii

Takoyaki is one of my favorite snack, creamy inside with a bite of surprise in the core and slightly crispy on the outside. Takoyaki is best eaten while still piping hot with oozing sauce and mayonnaise. Since that cooking is my passion, trying to cook takoyaki is definitely on my list. So today after got the mold from my aunt (or snatch it exactly :P) i drag myself to the kitchen and create this lil round heaven, with a lot of moderation 😛

the Recipe

Ingredients:

1 cup (125gr) cake flour

2 cup (480ml) cold water

1 egg

1 tbs instant beef stock

salt and pepper to taste

for filling:

scallion sliced to taste

leek sliced to taste

dried ebi

cornflakes crushed

salt to taste

how to make:

1. On a bowl whisk together flour with cold water, add the beef stock,egg, season and mix well. set aside

2. Mix together filling ingredient and set aside

3. preheat your cast iron mold on a medium high heat and brush with oil.

4. pour the batter into the hot mold until 2/3 part of the mold, scatter the filling inside.

5. after a minute or so flip them  90o (with a bamboo skewer or a stick)so their uncooked inside is flowing out and make another part of a circle.

6. after another minute flip them upside down until u can see their round part.

7. continue flipping until they turn golden brown.

8. take them out and enjoy with takoyaki/okonomiyaki/tonkatsu sauce and mayonnaise.

if you find it hard or too lazy to shop you can omit the sauce and just go with mayonnaise, or if you prefer you can use whatever sauce that ready in your pantry (ketchup, hot sauce, soy sauce, tabasco, or even chocolate sauce if you dare). Or if you feel like making it from scratch, you can follow this recipe. I made mine with omitting garlic, ginger, and sake, since i’m so lazy, and my sauce end up great as another famous brand.

Happy cooking and g’luck!

© misao earliche, 2012. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to misao earliche with appropriate and specific direction to the original content.