Wednesday, October 28, 2009

Bakpao / Pao / Baozi

Indonesian cuisine is as varied as its culture. With the world’s fourth largest population made up of 250 ethnic groups and spread out over 6,000 populated islands, Indonesia, as can be imagined, is a land of huge diversity.
The archipelago once lay along the ancient trading routes between the Middle East and the Far East, a position that opened it wide to the influences from many far-off places. The most popular dishes that originated in Indonesia are now common across most of Asia. Popular Indonesian dishes such as bakpao, siomay also easy to find in Malaysia,
Singapore, Thailand and others Asian country .

Bakpao is a type of steamed, filled bread item in various Chinese cuisines as there is much variation as to the fillings and the preparations. It can be filled with meat and / or vegan fillings . It can be eaten at any meal and is often eaten for breakfast.

What a wonderful day ?? woke up early morning, check my e-mail and got message like this :

"Bakpao/ Pao/Baozi made the Foodbuzz Top 9 today! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community. You may also see your photo in some of the dynamic Top 9 ads running today in the Foodbuzz community. Congratulations again, and thanks for being a part of Foodbuzz!Cheers,The Foodbuzz Editorial Team"

Yeaaaaaaaaah.. !! :D

Source : Mr.Sahak Pribadi

Skin :

250 gr white starch flour / hongkong flour
250 gr flour
50 gr sugar
1 sachet Instant Yeast
1 tsp. baking powder
50 gr. sugar
30 gr. milk powder
250 ml cold water
50 gr shortening
1/2 tsp. salt


100 gr ground beef meat or chicken
2 chopped garlic
1 small onion
5 shallots, thin sliced
1 tbsp sweet soy sauce
1 tsp white pepper
1 tsp salt
1 tsp sugar
1 tsp tapioca water


(1) Beat all the skin ingredients together in a mixer till it's not sticky. At this stage the skin will be very soft. Leave to proof for 45 minutes
(2) Fillings: Fry shallots and garlic till fragrant then add in all the sauce, and the rest ingredients and then thicken with tapioca water. Off the heat, let it cool
(3) Divide the dough into small balls of 40 gr
(4) Roll out the dough, place the fillings in the middle and the pinch the dough together to make into a flower shape.
(5) Rest pao for 30 minutes and then steam over high heat for 10 minutes.

Wednesday, October 14, 2009

Persian Dolmeh // Stuffed Grape Leaves

This is the first time I made Dolmeh, a lot of effort but I tell you .. worth it..!!

Persian Dolmeh // Stuffed Grape Leaves

1 16-once jar canned leaves
2/3 cup long-grain rice
1/4 cup yellow split peas
1 tsp salt
1/2 cup vegetable oil
1 onion, peeled and thinly sliced
1/2 pound lean ground beef
1/4 cup fresh summer savory or 1 tbs dried
1 cup chopped scallions
1/2 cup fresh dill or 2 tbs dried
1/4 cup chopped fresh mint or 1 tbs dried
1/4 cup chopped fresh taragon or 1 tbs dried
3 1/2 cups parsley
1 tsp ground black pepper
1 tsp ground cinnamon
1 cup beef broth
2/3 cup sugar
1/3 cup vinegar
1/3 cup fresh lemon juice

In a small saucepan combine the rice, split peas, 3 cups water, 1/2 tsp salt bring to a boil. Reduce the heat to medium and simmer for 15 minutes, drain and set aside

In large skillet, heat 3 tbs oil over medium heat. Add the onion, garlic and meat and fry for 15 minutes, stirring occasionally until golden brown. Add the rice mixture, the herbs, 1/2 tsp salt. Mix thoroughly with a wooden spoon and adjust seasoning to taste.

Place three layer of grape leaves on the bottom of big pot.

Place a grape leaf, vein side up, on a wooden board and nip off the steam. Top with 1 tbsp of stuffing, roll up the leaf, folding in the ends to prevent the stuffing from leaking. Do it until finish. Place the dish on top of dolmeh. Add 1 cup beef broth or 1 cup water. Cover the pot and cook with medium heat for 30 minutes.

Mix the sugar, vinegar, lime juice. Remove the dish, uncover the pot and baste dolmeh with this mixture. Cover and return to the stove , cook for 30 more minutes.

When the grape leaves are tender, taste the sauce and adjust seasoning. The sauce should be quite reduce. Serve warm with bread and yogurt.

Thursday, October 1, 2009

love to love..

Nisa : mommy, are you happy ?

Mommy : *smiling* hmm.. why you ask ? Yes, I'm happy *especially having you as my daughter

Nisa : mommy, I love you but I like puppy much *puppy is hers toy*

Mommy : wow.. I must to compete with puppy

Nisa : oh, don't worry mommy .. I like you both..

Hahahah.. that was funny conversation between me and 3yo daughter, she is cute little one, sometime make me headache too.

What makes you happy, my dear friends ? many things, I believe.. we have a different meaning of happiness. The nicest quote I heard today is , "give respect and you will get respect" as simply like that.. make people smile make you happy.. *well, at least that what I feel*

Ok,let's back to baking project LOL.. this is baking site, right ??

I bake macaroon quite often, but every time I decide to bake I get nervous as always. You know why ?? because, there is un-written rule for baking french macaroon, THE FEET..!!!! Yeaaaah, I always act like a little girl who exciting waiting for cookies out from the oven. Looking through window oven, to see if my macaroon comes good this time. Hahahahah.. so hilarious.

Lemme, tell you this, yesterday I baked 3 batchs, 1 batch ended to trash can because "no trademark" , no feet ! *ssst..don't tell my husband LOL.


3 egg whites (about 90 gr)

1/2 tsp saffron or 1 tsp pasta pandan

40 gr granulated sugar

200 gr powdered sugar

110 gr almonds


In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam with the saffron, gradually add the sugar until you obtain a glossy meringue. o not over beat your meringue or it will be too dry and your macaroons won't work.

Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve.Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon.

Give quick strokes at first to break the mass and slow down.The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets.

Preheat the oven to 300F.

Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool.If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macaroons will lift up more easily do to the moisture.

Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer

For the Chocolate Ganache
1/2 cup heavy cream
5 1/3 oz dark chocolate, 65 % cocoa

Grate the chocolate and place it in a bowl.

Heat the cream and bring to a simmer. Stop and pour over the chocolate. Let sit for 1 mn, then mix together to get a smooth paste. Let cool before using.

*thank you , for Helene - Tartelete who share the incredible recipes always*