Centik Manis

50 gr multi color tapioca pearl
75 gr mung bean starch (tepung hunkwe)
100 gr sugar
800 ml coconut milk (400ml coconut, 400 water)
1/4 tsp salt
Vanilla extract
1 Pandan leaf

Method:

Boil tapioca pearl until done, drained and set aside
Mixed the rest of ingredients in a 2 quart pot and turn the heat on medium low
Keep stirring until the mixture become thickened
Add cooked tapioca pearls
Stir and mixed well for few more minute until its cooked
Use tablespoon, scoop into the mold (or you can just pour into square glass pan)
Let it cool until it set

Cut into square if you use glass pan or just unmold the centik manis

Mandarin Orange Cake

Ingredients;

2 ½ cups flour

1 ¾ cups sugar (I reduce to 1 ½)

1 ½ tsp. baking powder

1 ½ tsp. baking soda

¼ tsp. salt

 4 eggs

2 tsp. vanilla

1 (15oz) can mandarin oranges, drained

½ cup butter, softened

½ cup oil

½ cup orange juice

Preparation;

Preheat oven to 350 degrees F.  Combine flour, baking powder, baking soda, and salt in another bowl and set aside.  In a large bowl beat butter and sugar until well combined. Add egg one at a time and mix until blended. Pour flour mixture to the butter, oil and orange juice. Beat on medium speed for 2 more minute and the last add oranges, mix well. Spray a 9x13 pan with nonstick baking spray and pour batter into pan (I use 2 8x8)

Bake at 350 for 35-40 min (mine done at 35 min) until  cake is golden brown, springs back when touched with a finger and begins to pull away from the sides of the pan. Cool completely on wire rack

Topping:

Crushed pineapple topping

1 can crushed pineapple, drained

1 Box (5,25oz) instant vanilla pudding

2 (8 oz.) cool whip

 Mixed all together with mixer, cover cake with it

Beef Stick (Summer Sausage)

2 pounds lean hamburger (ground chuck)

1 tsp. cracked pepper

2 tbs Morton Tenderquick (DO NOT SUBSTITUTE)

¼ tsp. onion powder

½ tsp. garlic powder

1 ½ tsp. liquid smoke

1 cup water

1 tbs mustard seed

Mix all ingredients well

Refrigerate 12 – 24 hour

Shape into log

Bake on a rack 1 hour and 15 minute at 300 degrees. Turn once during baking. Cool, wrap in foil and refrigerate or freeze

Hint: The fresher the spices the stronger the flavor. If spices are not as fresh you could heap the amounts.

Morton’s Tenderquick is a meat preservative and can be difficult to find. Ask your grocer or check with a farm supply store such or search online for a supplier.

Lemon-Almond Biscotti

Ingredients:

1/3 cup butter, softened

2/3 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

4 teaspoon finely shredded lemon peel

1 1/4 almond

1 recipe lemon icing

Lightly grease 2 cookie sheets, set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar,baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and lemon peel. Stir in the nuts.

Divide dough into 3 equal portions. Shape each portion into 8-inch long roll. Place at least 3 inches apart on prepared cookie sheets, flatten slightly until about 2 1/2 inches wide.

Bake in a 375f oven for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 30 minutes.

Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheet. Bake in a 325F oven for 8 minutes. Turn slices over and bake for 8 to 10 minutes or until dry and crisp (do not over bake). transfer to a wire rack and let cool. Dip ends into or drizzle with Lemon Icing

Lemon icing : in a small bowl stir together 1 cup sifted powdered sugar and 1 teaspoon finely shredded lemon peel. Stir in enough milk or lemon juice (1 to 2 tbs) to make icing of drizzling consistency

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Keripik Pisang (Banana Chips)

Bahan :
1 Sisir pisang (iris tipis)
1 Sdt Kapur sirih ditambah 1 liter air

Bumbu Halus

5 Siung Bawang putih
1 ½ Sdm ketumbar
3 Butir kemiri
2 Cm kunyit
1 Sdm garam

Cara Membuat

Rendam irisan pisang dalam air kapur sirih, Diamkan selama 1 jam. Cuci, tiriskan.
Beri bumbu halus, aduk2 sehingga rata dan diamkan selama 5 menit atau sampai bumbu meresap, lalu goring dalam minyak cukup panas.

Very Berry Ice Cream

I know...I know...it's cold, it's winter time...ice cream??? why not. We can eat ice cream any time, and since I just got an ice cream maker, I am making homemade ice cream since yesterday  (my dear friend gave me on new year's..hhmmm I should give her another hug :D..)..

The good thing about making homemade ice cream is, we are using fresh ingredients, we dont use preservative also we can control the sugar in it..

Anyway, since I have mixed berry, I decided to make "very berry ice cream". I dont use half and half or cream, it just 1% milk, sweetened condensed milk and mixed berry

3 cups 1% milk

2 egg yolks

1 little can  of sweetened condensed milk (or you can use just a half can if you don't like sweet)

2 tbs vanilla extract (if you like)

1.5 cups mixed berry finely chopped in a food processor, set a side

Combined both milk in a medium sausepan. Medium heat and cook until mixture almost boils, about 5-8 min, reduce heat to low

Meanwhile beat egg yolks and vanilla until light yellow and smooth about 1-2 minutes. Add 4 tbs hot milk mixture and stir until combined. Gradually add egg yolk to warm milk, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3-4 min. Cool completely. When its cool add mixed berry, stir until well combined. pour into freezer bowl, turn the machine and let mix until mixture thickens about 20-25 min

Mocha Cupcake with Espresso Frosting

Like I told you before, I am into cupcakes now since I'm watching "cupcakes war" on food tv, it was fun to make it and let me tell you, after I found this site http://www.browneyedbaker.com/... oh yeah I am more into it. They have really amazing recipe for cupcakes. I baked banana, red velvet and now mocha cupcakes using their recipe, it always a huge HIT. But as for the frosting, I don't use powder sugar, I change little bit and I will keep it that way. I love my frosting I can even keep licking the spoon LOL..so here is the recipe

Ingredients

1-1/3 all-purpose flour

 1/3 cup unsweetened cocoa powder

 1 teaspoon baking powder

 ½ teaspoon baking soda

 ¼ teaspoon salt

 ½ cup whole milk

 ½ cup strong brewed coffee

 1½ teaspoons espresso powder

 1 teaspoon vanilla extract

 ½ cup (1 stick) unsalted butter, at room temperature

 ½ cup granulated sugar

 ½ cup light brown sugar

 1 egg, at room temperature

Direction

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2.  Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Frosting

1 Cup butter (room temperature)
1/2 cup Sweetened condense milk (add more if you like more sweet)
1packed pudding powder (optional)==> i add this to mine
1 sachet instant coffee mix

Mixed all frosting together using electric mixer

 source : http://www.browneyedbaker.com/