Tuesday, October 25, 2016


Originated from Netherlands, this well known Dutch spice bread/cake, with rye as one of the main ingredients and uses many kind of spices, mainly cinnamon, nutmeg, and cloves. It's known that it's a breakfast menu and people have it with a spread of butter. It's stated too that different parts of Netherlands have their own version
Being under Dutch for the longest time, this treat is quite popular in Indonesia
I have never tried the original version from Netherlands, but back in Indonesia, what mostly sold is the moist sponge cake type with the usage of butter nowadays. During my parent's generation and older, the recipe is not using butter, hence the drier texture, even though it's still soft

This cake brings memories about my mom, as this is one of her favorite. She always baked this cake from time to time. I myself like it but never made an attempt to bake it myself. What I remember is her version is using butter resulting in soft spongy cake

I was browsing through many recipes and I was overwhelmed with so many different kinds I didn't know which one to choose. Some use rye flour, some don't. Some use honey, molasses, oil, milk, etc etc

Since this is my first trial, I decided to try the first recipe I found, which is the Indonesian version, the older time recipe with no butter (well, the truth is, I had no butter in the fridge on the day I baked this cake, hence the choice of recipe haha..)
Very easy and fast to prepare, but true enough, as expected, the cake is rather dry, but still soft, and it's pretty tall. Taste delicious and really fragrant. I still enjoy having it with a cup of tea and it turned slightly more moist the next day

Here's the recipe... Source from Yasa Boga
What you need:
125g palm sugar (I used the powder kind)
5 egg yolks
3 egg whites
125g plain flour
1 tsp cinnamon powder
1/2 tsp ground nutmeg
1/4 tsp ground clove (I skipped)
50g chopped almond / walnut for topping (I skipped)
  1. Preheat oven to 170degC. Butter a loaf pan, line and spread another layer of butter
  2. In a bowl, mix plain flour with cinnamon and nutmeg, sieve and set aside
  3. In another mixing bowl, beat eggs and sugar til thick and fluffy
  4. Reduce speed to the lowest and add in sifted flour mixture until just combined
  5. Pour batter into the prepared pan, sprinkle chopped nuts if using and bake for about 35-40mins til skewer test comes out clean
  6. Remove from oven and transfer to cooling rack

After sorting out, I have two more versions of recipe waiting to try out. One is the Indonesian version with butter, and the other one is the one using rye flour, supposedly to be the original kind since I found it in one of Dutch food blog LOL
When I have the craving for this cake, I will give them a try and will let you know which one is my favorite :)

Tuesday, October 18, 2016


Choipan, or some call it Chaipau, or Chaikue, is one famous Indonesian snack which is similar to soon kueh here in Singapore
The difference is more to the dipping sauce used. Choipan used chili vinaigrette sauce while we eat soon kueh with either or both of dark soya sauce and chili sauce
Been awhile since the last time I had choipan. So good I had the chance to make it myself :)

Must still practice more to get thinner skin. Mine is still too thick, even though it's yummy! LOL

Recipe is from IG eliz_willyam
What you need:
For the skin:
100g rice flour
5g tapioca starch
225g water
1.5 tbsp vegetable oil
about 1/2 tsp salt
For the filling:
1/2 large turnip, peeled and coarsely grated into long thin stripes
1 big carrot, peeled and coarsely grated into long thin stripes
1 big handful of dried shrimp, soak in hot water, rinse when it's soften and mince finely
3 cloves of garlic, finely minced
salt, pepper, sugar cooking oil
For the chili vinaigrette dipping sauce:
3 large red chilies. deseed and cut (or you may used red bird's eye chilies to make it spicier)
1 large clove of garlic
white vinegar, salt, sugar
cooled boiled water
For the skin:
  1. Mix both flours with water til combined and sieve into a non stick pan
  2. Add in salt and oil. Cook over low fire while continuously stirring til cooked and not stick to the pan
  3. Remove from pan and transfer to a ziplock bag. Knead while it's still hot until smooth and elastic
  4. Shape into balls (mine is 25g each)
For the filling:
  1. Heat a pan with oil. Sauté garlic and dried shrimp til fragrant. Add in turnip and carrot, followed by salt, sugar and pepper. Stir and cook til soft. Adjust the taste and then off the fire
For the sauce:
  1. Blend together chilies, garlic, vinegar, salt and sugar til smooth. Add in water enough just to dilute the mixture
To assemble:
Take the skin dough that has been shaped into balls. Make a dent at the center and spoon filling (about 1tbsp). Seal while at the same time shaping it into half circle
Another way is you may flatten the ball and place the filling at one side of the circle. Fold the other side of the circle over the filling and seal
To steam:
Place the shaped choipan on a stainless steel plate with a banana leaf on it. Sprinkle with some cooking oil and steam in a preheated steamer for about 15 to 20 mins
Serve with the dipping sauce

Thursday, October 13, 2016

Baked Fish In Banana Leaves & Sambal Long Beans

Fish is one dish that best served simple. Like this one. Easy and simple. Satisfying and yummy :)
I had this fish with light soya sauce mixed with cut chili padi as a dip (not in the picture)

Recipe is from Nob Cook
What you need:
1 whole fish (I used seabass, you can use red snapper as per original recipe)
1 large banana leaf, divide into 2
1 1/2 tbsp ginger juice (peel, grate and squeeze old ginger)
2 tbsp light soya sauce
1 tsp lime juice
dash of white pepper
  1. Rinse clean fish including the inner side. Make a few slits on each side. Pat dry with kitchen towel
  2. In a small bowl, combine ginger juice, light soya sauce and lime juice also white pepper. Stir well
  3. Brush the mixture all over the fish. Marinate for about 1hour at least
  4. Place banana leaf over stove (low fire) to make it soft. Another way is to rinse with hot boiling water
  5. Place the leaf on the baking tray (I used Happy Call pan which has been preheated). Place the fish at the centre and pour the remaining marinade mixture. Cover it with another piece of banana leaf and secure all sides with toothpick
  6. Lock the pan and cook over very low fire til fully cooked, about 20mins (you may bake it in the preheated oven of 170degC for about 15mins
  7. Once cooked, transfer to a serving plate including the banana leaf (discard the top part)
Side dish is sambal long beans. I find they compliment each other really well :)

I cooked this dish simply by sautéing garlic and mixed in my Indonesian white condiment paste and some deseeded and coarsely blended large red chilies. Stir til fragrant and add in cut long beans and a little bit of water. Cook til long beans softened. So simple :)

Tuesday, October 4, 2016

Nasi Liwet Sunda (Rice Cooker)

This is one Indonesian rice dish that's pretty popular too
I have ever posted a similar rice dish with the same name, you may view it HERE, but that was from Central Java whereas this is from West Java

This version from West Java is basically much simpler than what I cooked previously, and it's even simpler as I cooked the rice cooker version
Delicious and tasty rice, my family loves it. It goes well with any side dish, most commonly is fried chicken. This time I didn't want to complicate things, I paired up the rice with all simple side dishes :)

Accompanying the rice are simple scrambled eggs, fried silver fish, beef floss, fried onion, and sambal belachan. Yum!

Recipe is from IG doyancooking by @dewinincy

What you need:

2 cups rice, washed and drained
1 lemongrass, lightly bruised
5 Indonesian bay leaves
5 shallots, thinly sliced
3 cloves of garlic, thinly sliced
salt, sugar, pepper
enough vegetable oil to sauté
enough chicken stock to cook the rice
2 large chilies, sliced (optional, I skipped)

  1. Heat oil in a pan and sauté garlic and shallots until fragrant. Add in bay leaves, lemongrass, stir
  2. Transfer to rice cooker, add in water and seasonings. Test the taste, and make adjustment accordingly
  3. Add in rice, stir gently and press cook. Fluff up the rice when it's ready
  4. Serve with side dishes of your choice

Perfection often means simplicity :)

Thursday, September 29, 2016

Browned Butter Banana Bread

This is actually the 'homework' for ABC May 2015 which I did a few months back
Yeah, my blog consists lots of late posts LOL

This is another great recipe of many banana cake recipe I have tried. The browned butter really gives a wonderful aroma and somehow enhances the taste too. Soft and delicious! Yum!

Recipe is from Scientifically Sweet
What you need:
1/2 cup unsalted butter
1 cup mashed banana (I used about 2 large bananas)
1 large egg, room temperature
1/2 cup sugar
1 tbsp lemon juice
235g plain flour
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
3/4 cup chocolate chips (I omitted, I was didn't feel like eating something chocolaty)
  1. Preheat oven to 165degC. Grease and line a 20x10cm loaf pan
  2. Brown butter by cooking it over medium low heat. Stir frequently until it's fragrant and golden brown with little brown bits. Pour into a clean bowl and set aside to cool
  3. In a medium bowl, add in mashed banana followed by the cooled browned butter, egg, sugar and lemon juice. Whisk until blended
  4. Sift in plain flour, baking soda, salt and ground cinnamon. Fold gently into the banana mixture until just combined (do not overmix). If you're using chocolate chips, add in the last
  5. Pour batter into the pan and bake until the skewer test comes out clean, about 45minutes
  6. Remove from oven and transfer to a cooling rack. Cool completely and slice

Sunday, September 25, 2016

Sweet Potato Loaf (& Donuts)

Okay, after all those Korean food posts, let's move on LOL
This time I'm sharing one of the bread I recently made. I had some sweet potatoes, those with orange flesh so I decided to use some for this bread
I made half of the dough into donuts and the rest I shaped into loaf
Nice and sweet taste and aroma, soft and fluffy with slight chewiness, and little bits of sweet potatoes here and there
Recipe is from My Mind Patch
(she used purple sweet potato)
What you need:
115g fresh milk (you may add up to additional of 25g depending on the water content of the sweet potato)
25g beaten egg
30g caster sugar
1/4 tsp salt
20g coconut oil
100g mashed steamed sweet potato
225g bread flour
3/4 tsp instant yeast
some beaten egg
  1. Using bread maker to knead the dough: Pour in the wet ingredients first into the pan: milk, egg, sweet potato and oil. Followed by the dry ingredients: sugar, salt, flour and lastly yeast (make sure salt and yeast are separated). Press 'dough' function and let the machine start the kneading. After 5mins, check whether the dough is too dry. If it is, add more milk up to 25g)
  2. Let the machine does continue its work (about 1hour 30mins with the first proofing)
  3. After its done, remove the dough from the pan and transfer to a lightly floured surface. Flatten it to release some trapped air bubble
  4. Divide the dough into 2 equal portions. Roll up each dough and pull down the sides a few times to stretch it out and seal at the bottom
  5. Place them in a covered container and let it rest for 10mins
  6. Roll out each dough using rolling pin, flip it over so the smoother side will face outside after rolling up
  7. You may place small bits of sweet potatoes if you have (optional, I skipped)
  8. Roll up the dough from one of the shorter end, pinch to seal
  9. Place the dough into pan of your choice (I used loaf pan), spray some water and cover with damp cloth, let it proof til doubled in size (about 1hour in a warm oven/microwave)
  10. Preheat oven to 180degC 15mins before proofing time ends. Brush the top of the dough with beaten egg and bake for about 25 to 30mins (when you knock the top there's a hollow sound and it's nicely browned)
  11. Remove from oven and brush the top with melted butter, transfer to a cooling rack and let cool before you cut it into slices
  12. Keep in an airtight container

I used about a third of the dough to make donuts, it turned out well, too
  1. Flatten the dough using a rolling pin. Use donut cutter to shape
  2. Prepare a wok with some cooking oil and preheat. Once oil is hot, reduce the fire to low. Wait for about a minute and start frying the donut, not too many at one time, til browned on both sides
  3. Remove from heat and put them on a strainer
  4. When it's slightly cooled, transfer to a cooling rack and let it cool completely
  5. Decorate as you prefer. I used Nutella to 'glue' the chocolate sprinkles

Obviously, the kids prefers the donuts LOL

Wednesday, September 21, 2016

Stir Fry Korean Ramyun Noodles

I am back again, first post of the month, still Korean food LOL
I guess after this post I shall take a break from anything Korean before people start to think this is a Korean food blog haha..
Anyway, you will not regret trying this dish. Beware, it's in fact so addictive that as of now, I have made this dish three times!
It's basically instant noodles - the improved version. Oh so yummy! Thanks Sharon of Delishar for the wonderful idea! So simple but so delicious!

What you need:
1 packet instant Korean noodles (I used Nongshim spicy shin ramyun) with the seasoning and dehydrate toppings
1 tbsp ketchup
1/3 cup kimchi with the juices, chopped (I used my homemade emergency kimchi)
1 chicken fillet, cut into small pieces (I skipped)
1 clove of garlic
a little cooking oil
some water to boil the noodle
salt and pepper to taste
1 egg, make sunny side up or poached
roasted sesame seeds
chopped spring onion (I skipped)
  1. If using chicken, season it with salt and pepper
  2. Bring a pot of water to boil and cook noodle and the dehydrate topping slightly undercooked, drain and set aside (you wouldn't want to eat this dish with soggy overcooked noodles LOL)
  3. In a pan, heat oil and add in chicken, stir til cooked and add in garlic followed by kimchi, stir for awhile
  4. Add in noodles and also ketchup and the seasoning pack, stir well
  5. If it's too dry, add in a little water (I added very little water)
  6. Mix well, remove from heat and transfer to a serving plate
  7. Top with sunny side up and sprinkle with sesame seeds
I love the texture of the noodles, springy with a slight chewiness

Taste heavenly!


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