Empanadas

For Dough
2 cups all-purpose flour
1 teaspoon salt
1/2 cup oil
2 eggs
1 cup milk or carbonated water

For Filling:
1 lb ground beef ( turkey or chicken for a lower-fat variation)
4 hard-boiled eggs
1 cup stuffed green olive
handful raisins (optional. This is supposedly a common ingredient, but I have never used them)
1 large onion
3 garlic cloves
2 -3 tablespoons ground cumin powder
1 teaspoon chili pepper flakes
1 -2 tablespoon sugar
salt and pepper

Method:

Sift the flour, mix the sifted flour and salt in a large bowl. Mix well with oil.


Beat together the water, eggs in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).

Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.

Cover the dough and allow to sit in a cool place for at least an hour.

Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.

Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.

Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.

Mix in the cumin, pepper flakes, and sugar. Adjust to taste.

Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.

Preheat the oven to 375ºF/200ºC.

Stuff the empanadas dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.

Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.

If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.

Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

Bakso

Ingredients:
250 gr Beef Mince
1 egg
1 tsp garlic powder/garlic paste
1/2 tsp black pepper
1 tbs salt
2 tbs tapioca starch
1 tbs corn starch
1 tsp baking powder (to make the meatball bouncy)
1 tsp baking soda (to make the meatball grow bigger)
a pinch of sugar (sugar will increase the taste)

Method:
Put all the ingredients in a mixing bowl.

Mix all the mixture until well mixed. Wrap the bowl with a plastic wrap. Refrigerate overnight. The most important is to make sure that the mixture is completely cold.

When the mixture is completely cold, prepare a pot. Add water, then bring to boil. After it comes to a boil, turn off the heat. Take out the mixture from the fridge. Shape it like a small ball. Directly put the ball mix into the hot water.

After all the mixture has been shaped as a ball in the hot water, turn on the stove again in medium heat, then bring to a boil. Leave to cook for about 5 minutes after it comes to a boil.

Lift the Bakso ball. Then use the water as the beef stock for the soup. Just simply add fried garlic and fried onion to the beef stock. Add a bit more of salt and sugar. When the taste is okay, put back the meatball into the beef stock.

Prepare your ball with any fillings you like (egg) or also without any filling.

Happy eating bakso!

My Lemon Sorbet (Sorbetto al limone)

for 6 person:

Ingredients:

1 Cup  sugar

1 Cup water

1 Cup lemon juice

1 heaping tablespoon of mascarpone or whipped cream

Method:

Pre-freeze a shallow dish.

Put the sugar and water into a pan and bring to a boil, then let simmer for 5 minutes. The liquid will be clear and slightly syrupy.

Take it off the heat and let it cool for 15 minutes.

Add the lemon juice.

Add the mascarpone or whipped cream and whisk until it's all incorporated. The mixture will be milky.

Taste your syrup to see whether you need to adjust the lemon or sweetness. How much lemon juice and sugar you use will depend on your lemons.

Pour the syrup into your pre-frozen dish and put it in the freezer. Let it sit for an hour.

After an hour, stir the sorbet, forking up any frozen bits. The outside will freeze first so make sure you run your fork or spoon around the outside.

Wait another hour and stir again.

Wait another hour and stir again.

Then let it be for another hour and it's ready to serve!

The sorbet will keep in the freezer covered in plastic wrap or with a lid for 3 days before it starts to crystallize. Stirring is very important as that is what gives the sherbet a smooth texture.

Fennel and potatoes in bechamel sauce

Ingredients:

1 big Fennel
2 big potatoes
Bechamel Sauce
Parmigiano Cheese (grated)

Direction:

Wash and clean the fennels and potatoes. slice the fennels bulbs in 1/2 inch strips and potatoes into cubes.

Boil it in salted water for about 10 minutes.

In the meantime prepare the Bechamel Sauce (the recipe is below), using half doses for all the ingredients.

Lay the previously cooked fennel strips and potatoes cubes, after having drained them, in a baking pan and pour on top the bechamel sauce covering it entirely.

Sprinkle the grated parmiggiano cheese all over the fennel gratin.

Cook in the pre heated oven for about 20 minutes at 200 °C until the top is brown.

Serve it hot.

Light Bechamel Sauce (Besciamella, italian) is a bechamel without butter:

Ingredients:
40 gr flour
1 lt hot milk
Nutmeg
Salt
pepper

Direction:

Put the flour In a medium saucepan put then add little by little hot milk. Mix it well. Then add nutmeg
Stirring continuously,

Bring to boil the besciamella for no 3 minutes or until it became creamy.

Remove from heat and season with salt, pepper and parmiggiano grated.

Banana shake

Ingredients:

2 Banana

150 ml milk

150 yogurt (with flavor)

5 ice cubes

3 tablespoon sugar

Direction:

Blend all the ingredients until smoothy and thick. 

Pour into a glass, drop in a couple of straws and serve.

Black bean salad

Ingredients (for 2 persons):

140 grams of beans (steamed)
1 cucumber
3 tomatoes
1/2 garlic, chopped finely
salt
pepper
Extravirgin olive oil
glaze of balsamic vinegar
fresh parsley, chopped finely

Preparation:
Drain, wash and pour the black beans in a bowl
Wash and cut cucumber and tomatoes into small pieces.
Mix black beans with cucumber, tomatoes and salt. Let it for 5 minutes.
Then add, extravirgin olive oil, glaze of balsamic vinegar, pepper and fresh parsley, mix all.
And ready to serve.

Risotto with dried mushrooms

Risotto is a classic italian dishes.

Ingredients:
1 ounce dried mushrooms
2 cups  rice
1 tablespoon olive oil
1 tablespoons butter
1/2 cup diced onion
1/2 cup diced garlic
2 cups meat broth
salt
black pepper
Italian parmesan cheese, grated
fresh parsley, chopped

Instructions:
Prepare the dried mushrooms by put them in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop them finely.

Heat broth and mushroom liquid in a medium saucepan and keep warm over low heat. set aside.

Sauté onion and garlic over medium heat until pale yellow. Add mushroom and continue to mix all for 5 minutes. Then Add rice and mix well.When rice is coated add wine. Cook, stirring constantly, until wine has evaporated.

Stir in 1 or 2 ladles of broth and mushroom liguid to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite.

At the end, stir in butter, salt and pepper.  And put on the top italian parmesan cheese and chopped parsley.

Serve it warm and "Buon appetito!"

Simple Cabbage salad

A Turkey dish, simple and easy to prepare.

Ingredients:

1 cabbage

2 carrots, shredded

olive oil

vinegar or lemon juice

salt

pepper

sugar (optional)

Directions:

Cut the cabbage in half and discard the outer tough leaves and the inner core.

Cut each half into quarters and wash under cold water.

Place each quarter on its side and slice very thin slices with a sharp knife.

Place cabbage and carrots in a bowl and dress it with salt, pepper, sugar, oil and vinegar or lemon.

Taste it well with enough dressing to suit your taste then serve.

Futomaki sushi

I remember the time when I was in the philippines where I lived together in the same house with a Japanesse girl. She was good in cooking. One is the futomaki!
Ingredients:
3 cups rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
1 cucumber, sliced into 1/2 cm strips
2 eggs
1 tbsp soya sauce
2 tsp sugar
1 carrot, sliced into 1/2 cm strips
1 fresh fish fillets (salmon, tuna or any other you like) also smoked salmon works or little prawns, surimi (edible paste made from processed meat or seafood)
4 sheets of nori (dried seaweed)
sushi mat for rolling

Direction:
Dissolve rice vinegar, sugar, and salt in a sauce pan over low heat.
Cool the vinegar mixture.
Steam rice and cool in a large non metalic bowl separating the grains with a rice paddle.
Sprinkle the vinegar mixture over the rice and fold the rice the rice paddle quickly.
Beat eggs and sugar in a small bowl. Add soya sauce.
Cook rolled omelet and cool. Cut it into long strips.
Put a sheet of nori on a bamboo mat.
Spread 1 cup of sushi rice on top of the nori sheet.
Place the cuccumber, carrot, egg and fishcake lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite-size pieces.

Klepon

Ingredients:
1½ cups glutinous rice powder
¾ cup lukewarm water (optionally coconut milk)
2-3 drops green food coloring or pandan paste
8 tsp. grated palm sugar
1 cup fresh-grated coconut, mixed with ½ tsp. salt

Method:
Mix the glutinous rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
Pull off one full teaspoon of the dough and shape it into a ball with approximately 2½ cm (1 inch) in diameter.

Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands.
Prepare all the balls and set them aside.
Prepare a pot half filled with water and bring it to a boil.
Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
Serve at room temperature.

Octopus Rendang

This is my familly favourite food

Ingredients
1 kilograms octopus and cut up into small pieces
2 litres/8.5 cups of coconut milk
1 tsp black pepper
2 tbsp toasted coconut
1 tbsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
salt to taste
sugar to taste


Spice paste:
10 cloves garlic
20 shallots
2 inches ginger
100 grams/ 3.5 ounces ground chilli
1 tablespoon coriander
1 teaspoon cumin
5 kaffir lime leaves (finely sliced)
6 Salam leaves (Indonesian bay leaves)
3 turmeric leaves (finely slices)
3 lemongrass (white part only)
1 inch galangal
3 star anise

Method

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the coconut milk and spice paste to boil and stir occasionally.
Add octopus, tamarind juice, black pepper, toasted coconut, salt and sugar on medium heat, stirring frequently.
Lower the heat to low, cover the lid, and simmer for 2 - 2.5 hours or until most of the liquid has evaporated the meat is really tender.
Season with additional salt and sugar if its needed.
Serve immediately with steamed rice.

Banana Cake

Ingredients:
3 Eggs
150g Sugar
200g Banana, smashed
150g Flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g vegetable oil

Method:

Preheat oven to 160 °C.

Whisk eggs, and sugar in a bowl. Mix well until they became uniform and fluffier. Than mix the banana and mix well at max. speed around 15 minutes.

 Sieve flour, baking powder and baking soda together into a bowl. And mix together all the ingredients. You can use spatular or hand to mix. Add in oil damp; mix well till batter is shiny damp; flowing.
Bake for 40 - 45mins.

Pandan Swiss roll

Ingredients:
4 larger eggs
80gr  caster sugar
100gr plain flour
60gr melted butter
1 tsp pandan essence
Few drops of green food colouring

Filling:
200ml fresh / whipping cream
Icing sugar
3 tbsp desiccated coconut flakes (additional for sprinkle on the top if desired)

Method:
Preheat oven at 200C. Line 10"x 15" baking tray with baking paper. You may also use 10"x10" tray for thicker cake, adjust baking time to 12 minutes.
In a large mixing bowl, beat eggs until foamy, gradually add in sugar and beat until light and fluffy.
Fold in flour, melted butter, pandan essence and green colouring, mix until just combined.
Pour the batter into baking tray and bake for 10 minutes. Cool on rack.
Meanwhile, prepare the filling. Whip fresh cream until soft peak, add in icing sugar and continue to whip until stiff then stir in coconut flakes. Cover and keep in the fridge before use.
Turn cake over onto a piece of baking paper, spread whipped cream on the top and roll it up with the help of the baking paper. Put in the fridge before serving.

Crepes

 

Ingredients:

1 cup all purpose flour or whole wheat flour
3 tsp sugar (optional)
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water, or milk
1 egg
vegetable oil or cooking spray

Filling:
1 egg
pepper
fresh chives
6 slices of prosciutto
6 oz. italian parmesan (parmiggiano)
6 oz. mozzarella, or any other super-melty cheese
Extravirgin olive oil

Mix all the ingredients into a bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand.

Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when they become lightly golden gently loosen the crepe with a spatula and then flip the crepe over in the pan.

The second side should cook much more quickly, so don't get distracted and let it cook too long. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.

In another bowl, mix together all the ingredients of filling. Than take 3 spoon of it and place into a crepes. Bundle the crepes with chives. Than put all the crepes into the oven for 15 minutes with 180° C until looks crispy on both sides.

Fruit Pudding

Ingredients:

1 package unflavoured agar-agar powder
1 fresh ripe mangoes, peeled, discard the pit and chopped

8 big strawberry, chopped (use 4 for cooking and other 4 for decoration)

80 gr sugar (you can add more sugar if you like sweet taste)
800 ml milk

200 ml mango juice

4 tablespoon orange jam

1 teaspoon corn starch

Directions:

Mix all the ingredients in a medium pot. Bring to boil in a small heat and stir ocassionally until done. Remove from heat.And let it cold.

Wet jelly molds with water before using. Pour into prepared jelly molds. Cool down until set, unmold puddings, place on dessert plates.

Decorate it as you like!

Rujak

Rujak is a hot, spicy fruit salad. You can make it from whatever combination of fruit and vegetables you like.

Ingredients
2 cucumbers, peeled and cut into half moons
1/2 pineapple, peeled and cut into chunks
2 mangoes, peeled and cut into slices
1 papaya, peeled and cut into slices

Sauce ingredients:
100g palm sugar
10g tamarind pulp, soaked in 1/2 cup warm water and strained
2 long red chillies
2 bird chillies
1/2 teaspoon terasi (shrimp paste)
1/2 teaspoon salt
Handful crushed roasted peanuts (optional)

Preparation method
1. Combine all the fruit and vegetables in a large bowl and set aside.

2. With a mortar and pestle, pound all the sauce ingredients into a smooth sauce. Pour over the fruit and vegetables. Sprinkle with peanuts and serve.

Wajik

INGREDIENTS

1 cup white glutinous rice (soak 2 hours)
1 cup water
1 cup palm sugar
3/4 cup coconut milk
1/4 cup water

a punch of salt
2 pandan leaves

METHOD

Rinse the glutionus rice several times and soak at least 2 hours.

Put in the rice, 1 cup water and salt into a rice cooker and on the switch or you can use a non stick pot, occasionally stir and let it cook. Once it is cooked, stir to separate and let cool.

In a non stick pot, combine sugar and water, bring to boil, strain. Put back the syrup into the pot together with coconut milk, salt and pandan leaves. Keep stirring until thicken and bubbles appear on top. Discard the pandan leaves.

Now add the cooked rice, stir until rice fully coated by syrup and leaves side of pot.

Pour onto greased shallow tray and let cool.

When completely cool, slice as your desired shape and serve it.

Laurel liquor (Liquore all'alloro)

Laurel liquor is a homemade liquor that made from laurel leaves, sugar and alcohol.

Ingredients:

1/2 l drinking alcohol
300 gr sugar
600 gr water
10 laurel leaves
1 sachet vanillin

Preparation:

Wash a 1-gallon glass jar and lid in hot, soapy water and dry thoroughly.

Wash the laurel leaves with water.

Place the laurel leaves in the prepared jar. Add the drinking alcohol and seal the jar. Allow the jar to rest for 10 days in a cool, dark place. Shaking it every 2 days to move the ingredients.

After 10 days, open the jar.

In a pan over medium heat, combine the water, sugar and vanillin . Stir until the sugar dissolves in a low heat. Allow the mixture to cool.

Strain the laurel leaves by using a cheesecloth . Discard the leaves, then slowly mix all the ingredients.

Now your laurel liquor is ready. Transfer it back into the jar or into several smaller bottles. Seal all the containers tightly.

The liquor does not need to be stored in the refrigerator, it is best to chill it before drinking.

Lemon Liquor (Limoncello)

Limoncello is an italian lemon liquor that made from lemon, liquor, and sugar. In italy, it is usually served after dinner.

Ingredients:

1/2 l drinking alcohol
300 gr sugar
600 gr water
6 large thick skinned bright yellow lemons (without scars or flaws in the skin if possible.)
1 sachet vanillin

Preparation:

Wash a 1-gallon glass jar and lid in hot, soapy water and dry thoroughly.

Scrub the lemons in warm water and pat dry. Using a vegetable peeler, remove the peel from each lemon in wide strips. Be careful not to remove the white pith, which will impart a bitter flavor to the limoncello.

Place the lemon peels in the prepared jar. Add the drinking alcohol and seal the jar. Allow the jar to rest for 10 days in a cool, dark place. Shaking it every 2 days to move the ingredients.

After 10 days, open the jar.

In a pan over medium heat, combine the water, sugar and vanillin . Stir until the sugar dissolves in a low heat. Allow the mixture to cool.

Strain the lemon zest by using a cheesecloth . Discard the zest, then slowly mix all the ingredients.

Now your limoncello is ready. Transfer the limoncello back into the jar or into several smaller bottles. Seal all the containers tightly.

The limoncello does not need to be stored in the refrigerator, it is best to chill it before drinking.

Ayam masak pakai darah (Ayam Gota)

Ini menu khas Batak.

Bahan:
1 kg Ayam, di potong potong.
Darah ayam, yang telah dicampur dengan 1 sdt Garam dan 2 buah Jeruk nipis, peras, ambil airnya saja. (bisa diganti dengan hati ayam)

Bumbu Halus:
15 gram Sereh, dipotong2 kecil, disangrai
20 gram Lengkuas, dipotong2 kecil, disangrai
10 gram Jahe, dipotong2 kecil, disangrai
15 gram Kunyit, potong2 kecil, disangrai
30 gram Bawang putih, sangrai
65 gram Bawang merah, sangrai
10-15 buah Cabe rawit (atau secukupnya), digiling (buang bijinya jika tidak ingin terlalu pedas)
50 gram Kemiri, disangrai, digiling
8 gram Ketumbar, disangrai, digiling
8 gram Andaliman, digiling (tidak perlu disangrai, buang ranting2 kecilnya)
1500 ml Air matang
1-1½ sdt Garam (sesuai selera)

Cara Membuat:
Blender semua bumbu hingga halus.
Panaskan air hingga mendidih. Masukkan bumbu halus, aduk rata.
Masukkan potongan ayam, rendam dengan bumbu. Biarkan selama ± 10-15 menit hingga kuah mengental. Tutup wajan dengan tutup panci (jika ada).
Beri garam. Aduk2, masak hingga matang. Matikan api.
Segera kucurkan darah ayam yang sudah digarami. Aduk hingga benar2 rata dan darah matang.
Sajikan.