Ied Mubarak

Let’s write all the mistakes down in the sand

And let the wind of forgiveness erase it away


Happy Idul Fitri, Minal Aidin wal Faizin

[Indonesian Dessert] : Kolak Pisang

Almost the end of Ramadan (a holy month for Moslem's people) and I miss my parent so bad, wish I can visit and see them this year to celebrate Ied Fitri together .. but seem I can not do that this year . Well, it's not only miss them but almost miss every thing .

Yesterday afternoon I called my mom and talked to my dad for a while (well, he has a problem with his ear so he can't hear my voice clearly - so most the time I talked to my mom)- I called just to let her know how I miss them , and thanks for a present their sent for us . They sent some clothes for me and my daughter, Annisa .. ah..that's remind me about a childhood activity during this time - went to mushala for Taraweh Pray with my mom and my sisters, went to fresh market every week end , helped her to cook some food, wear a new cloth, eat a great food , play around with cousin and all family member.. GOSH .. !! that made me more and more mellow

Anyway, life must goes on .. I try to cheer my day up again .. I have a new family here.. me, my husband, my daughter .. so what's else I need ? :-)

So now I like to share one of my mom recipes and become our favorite dessert during the holy month of Ramadan and is usually served cold during Iftar ( a fasting break ) . I made this yesterday so sweet , so yummy and made me feel good after all..

Kolak - Indonesian Dessert

1 Cassava Root , peeled and cut into chunks

1 Sweet Potato, peeled, cut into chunks one

1 Plantain, cut into chunks

5 jack fruits

250 ml coconut milk

250 ml water

2 pandan leaves

3 - 5 tbsp brown sugar

1 Cinnamon stick

a pinch of salt

Heat the water until boiling, add in cassava, sweet potato. Keep cooking until casava and sweet potato are half-softened.

Add in pandan leaves, sugar, Cinnamon stick and salt. When they are cooked, pour in the coconut milk

Add in the bananas , jack fruits. Simmer for 5 minutes.

Pumpkin, Pear Tapioca, Mung beans may also be added. It is served either hot (especially if freshly cooked) or cold.

Saffron Rice Pudding - Sholeh Zard

During Ramadan, I always try to make something simply for my iftar - this time I chose Sholeh Zard - Saffron Rice Pudding from Persian Kitchen. This pudding is easy to make and high calorie too, my husband from Iran loves this dish so much .. and he always tell a story behind this dish.

He said, his family always make rice pudding in a very big pot and distributed to the poor people during Ramadan or any religious ceremonies. Or they make sholeh zard when their wish come true :-) and give it away in thanks

First time I made sholeh zard, I kind of confuse with rose water !! never imagine what the taste and aroma the pudding is ?? But ... I can not believe the pudding smell so good and the tase of pudding .. wooow.. yummm.

In Iran, rose water still is produced by ancient methods, workers pick the roses in early moring when the scent is at its peak. And sent to factory and sorted to get a good quality of rose pentals

And this is my entry for event Joy From Fasting to Feasting hosted by Lubna Karim and Yasmeen

Sholeh Zard

1/2 cup short grain rice

8 cups water

3 cups sugar

1/4 cup un-salted butter

1/2 cup slivered almonds

1/2 tsp ground saffron - dissolved in 2 tbs hot water

1 tsp ground cardamom

1/2 cup rose water

2 tbsp rice flour - dissolved in 2 cup water

Pick over and wash rice

Combine the rice with 6 cups water and bring to boil. Simmer for 35 minutes until the rice is soft

Add sugar and 2 more cups warm water and cook for 25 minutes, stirring occasionally.

Add the butter, almonds, saffron water, cardamom, and rose water - mix well, cook with very low heat for 20 minute.

Add the dissolved rice flour and cook for 20 more minute.

Spoon the pudding into a bowl , decorate with cinnamon, almond and pistachio. Serve Cold

Just Cookies ..

I know.. I know... I never updating my pages for so long .. *huuuuh...* how I spent my time ?? Don't ask .. seem I busy all the time for nothing * heheheh.. just kidding !!*

Some of reasons are I'm fasting now.. yeaa.. during Ramadhan , try to do the best that I can .. fasting for 30 days -look impossible - probably I just can do for 25 days only ;p so I am not baking as many like before, and another reason is I find another hobbies... yihaaaaaaaaaa..!! crafting, painting ...

Well, just regular jar painting ;p - finnaly I am not feel borred with my jars anymore , now all my jars look beautiful

After having many cute jars, I like to do baking again hihihi.. this time just chocolate cookies but for me look a different because I put all cookies into my handmade painting jar ;p

Chocolate Chips Cookies - From Book : Cookies by William Sonoma

Ingredients:
1 1/2 cups all purpose plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chip cookies
1 cup walnuts, toasted, then coarsely chopped (Fitri used pecans)

Directions:
Preheat the oven to 350 degrees. Have ready two ungreased baking sheets.

Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper; set aside.

In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.

Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.

Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed.

Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips and walnuts, mixing or stirring just until blended.

With dampened hands, shape the dough into 1 inch balls or drop by rounded tablespoons onto the baking sheets, spacing the cookies about 2 inches apart.

Bake the cookies until golden brown around the edges, about 12 minutes (mine were done in 8 minutes). Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.

** Thanks for my friend , DITA - who always inspiring me with her craft idea - **