Roti Manis // Mini Sweet Bun

Last week, for almost 3 days my husband got tooth pain and he said : ' I should stop eating the sweetest stuff' OK .. !! never mind , mean is I won't do baking no more ^-^ but it was kind of strange for me, since I love baking that made me nervous - LOL.

The other days, when he feel better he started looked around , look for some snack. Well.. no cookies, no cake I made - poor him he..he..he. And than I decided to make something not too sweet but still taste great, and I chose to make a bread. Honest to GOD , make a bread it will gonna be my last achieve. I almost give up to make bread, I couldn't remember how many time I dump all dough into trash bin . Until I found a new method that I will love forever .

The key is so simple, get any kind of yeast put into warm water, and add 1 tsp of sugar. set a side .. you will see, if the yeast are raise is mean you can continue baking, if not.. just dump the mixture and make another one. Other wise you just waste your time !! Believe me,

Roti Manis // Sweet Bun

500 gram bread flour, sifted

1 pack of active yeast ( +/- 7 gram)

¼ cup warm water

1 tsp sugar

200 cc tepid water or less depend on your dough

2 eggs , room temperature
25 gram full cream milk powder
50 gram caster sugar

1 tsp salt

75 gram butter, softened

Add, 1 Egg yolk + 1 tbsp honey mixed well for brushing

1 – 2 tbsp melted butter

Directions :

Sprinkle the yeast onto ¼ cup the tepid water add 1 tsp sugar, stir, and set aside for 10 minutes until foamy. If yeast are foamy mean yeast active

In a mixer with dough hooks, mix flour, milk powder, caster sugar, eggs and waters until all mixed, then add butter and salt. Mix well, then knead it for a second time until dough become elastic. Put in the big clean bowl, cover with plastic. Set a side for 1 hour or until raise well, double in size –anyway, in this part you can put your clothes into laundry room or do blog walking so you will never realize until your dough raise ^_^ -

Punched the dough and knead again lightly, then divide them into small size about 30 – 40 gram each ,t hen rolls into balls, fill them with cheese, chocolate chips or whatever filling you like. Let stand for another 45 minute than brush with egg yolk mixture)., put any fillings you like Put them on the baking sheet, brush them with egg yolk, and bake into the oven 350 F for 20 minute or until golden brown. Right the way brush them with melted butter.

For filling , I put some bread with cheese , some with rice chocolate and some with peach jam and i sprinkle with white and black sesame seeds

Cheese Filling

50 grams shredded cheddar cheese

1 tbsp sugar powder

25 grams margarine

25 grams milk powder

mixed all the ingredients together.

Oh , by the way Thank you to Melly from Mexico in My Kitchen who so generous share award to me , and I will love to share this award to my friends too

1. Dwiana - from The Adventure of Cooking Diary

2. Sefa - from Food is Love

3. Lisa - from Lisa is Cooking

4. Lubna - from Kitchen Flavour

5. Elsye - from DAPUR SAYA

6. Debba - from Passionate about Baking

7. Henny - from All About Kids

8. Ditha - from Cooking Et cetera

9. Rita - from Gift from the Kitchen

OK, girls.. enjoy your award :-)

Lemon Ricotta Cake

You don't want to waste to much time in the kitchen I believe, but still need something yummy and delicious for a nice warm afternoon, let's try Lemon Ricotta Cake. And guest how long this cake will stay ?? ^_^

Ingredients :

175g softened butter
175g caster sugar
3 lemons , zested
3 eggs, separated
250 gr ricotta cheese
125g self-raising flour
1 tsp baking powder

Heat the oven to 180C/fan 160C/gas 4.

Butter and flour an 18cm spring-form cake tin.

Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, yolks and ricotta.

Whisk the egg whites to stiff peaks, then fold into the ricotta mixture.

Fold in the flour and baking powder then spoon the mixture into the tin.

Bake for 35 minutes until risen, firm and golden in colour. Cool for an hour in the tin.

Spinach with Golden Potatoes

My husband love spinach, I love potatoes ... so let's mix together in one plate ... tradaaaaa... !! no one fight anymore ^_^

Spinach with Golden Potatoes

450 gr spinach

2 tbsp vegetable oil

1 tsp black mustard seeds

1 onion, thiny sliced

2 garlic cloves, crushed

1 inch fresh root ginger, finely chopped

300 gr golden potatoes, cut into 1 inch chunks

1 tsp chilli powder

1 tsp salt

1/2 cup water

Heat the oil in a large pan over a medium heat, and fry the mustard seeds until they begin to splutter. Add the sliced onion, crushed garlic, chopped ginger. And fry about 5 minute, stirring.

Stir in potatoes, chilli powder, salt and water cook for 8 minute , or until potatoes tender, stirring occasionaly.

Add the spinach to the pan, cover and simmer for 5 minute. Ready to serve.

Ayam Kecap // Chicken in dark soybean sauce

I remember, 4 5 years ago .. I was a newly wed and must to moved to different country, far from my beloved mom , I did not know how to cooked at all .. I just know how to boiled water -LOL-

OMG , I just realized this will gonna be a nightmare, off course we couldn't afford to eat in restaurants every night . So, every morning I called my mom to asked some simply recipes - hmm , I just listened my mom explained how to cook by phone .. well , seemed so easy .. OK, no big deal. !! But there was a big deal, ^_^ when my husband finished last spoon he said, food was ok .. but chicken didn't cook .. ha..ha..ha..

Today, I have no idea what for dinner, so all sudden I remember one of my mom original recipes :-) , and become my signature recipes after that. Every friends who have a dinner at our home always ask me to make this chicken dish.

Thank you to Lore , who hosting the Original Recipe event for this month :-) and you guys, please check the round up here : http://culinarty.sapiensworks.com/articles/original-recipes-monthy-round-up-event/ and find another recipes from every contestant too ^-^

AYAM KECAP // CHICKEN in SOY BEAN SAUCE

Ingredients:

1 lbs chicken , wash, cut into pieces

1 onion, cut in slices

5 garlic, grind

6 tbsp dark soy bean sauce - "Kecap Bango" the famous Indonesian soybean sauce

1 tbsp salt

1 tbsp white pepper

2 tbsp lime juice

1 tbsp chicken stock powder *optional*

Directions :

In a medium non stick pot, put all chickens - rub every side of chicken with garlic, salt and white pepper . Cover pan with a lid, cooked with low heat until chicken tender .

Fry chickens until medium golden brown around 5 minute , don't burn your chicken. Set a side

Saute onion until fragrant then add the chickens - season with soybean sauce, stir it for 5 minutes , adjust the taste - add lime juice and ready to serve with white hot rice.

Mocha Coffee Cake

This is one of my husband favorite cake, mocha coffee cake . Try to use a very strong coffee, and believe me you will never regret .

By the way, is there any people have a same "food-photography-blue" like me ?? yeaah, I admit that I had those feeling for almost a month, I bake a lot, cook a lot but seem I don't like to take a picture of my food any more. I don't know why that's happen to me. My mood just flew away..

MOCHA COFFEE CAKE

1 1/2 cup unsalted butter, plus more for preparing pan

3 cups all-purpose flour, plus more for preparing pan

3 bars (4 ounces size) bittersweet chocolate, finely chopped

1 1/4 teaspoon baking soda

1/4 teaspoon kosher salt

2 1/4 cups sugar

3 large eggs

2 cups espresso or very strong coffee, cooled

1 1/2 teaspoon pure vanilla extract1 teaspoon almond extract

Directions:

Preheat the oven to 325 degrees. Butter a 10-inch tube pan and then dust the pan with flour, tapping out the excess. - this time I use 2 8 inch pan

Bring 1 inch water to a simmer in the bottom of a double boiler or saucepan.

Place the chocolate and 1 1/2 cups butter in the top of the double boiler or in a heatproof bowl placed over the pan. Heat, stirring frequently, until melted and smooth.

Transfer to a large bowl. Set aside to cool for 5 minutes.

In a bowl, stir together the 3 cups flour, baking soda, and salt. Gradually beat the sugar into the melted chocolate-butter mixture until well combined.

Add the eggs one at a time, beating well after each addition. Continue beating while slowly adding the espresso and the vanilla and almond extracts.

Add the dry ingredients and mix just until all the flour disappears. Pour and scrape the batter into the prepared pan; it will come almost to the top.

Smooth the top, making sure the batter is evenly distributed in the pan. Bake the cake until a toothpick inserted into the center comes out clean, 60 to 65 minutes.

Remove from the oven and let the cake rest in the pan on a wire rack for 10 minutes before inverting onto a cake plate. Let cool to room temperature before serving. Or you can decorate the cake with chocolate butter cream frosting like I did.

CHOCOLATE BUTTERCREAM FROSTING

1/2 cup shortening

1/2 cup butter

1 tsp. vanilla

4 cup sifted powdered sugar

3/4 cup sifted cocoa

3-4 tbsp. milk

3 tbsp. light corn syrup

Cream shortening, butter, and vanilla together until light and fluffy.

Gradually beat in sugar and cocoa on medium speed, scraping down bowl often.

Add milk and corn syrup until light and fluffy