Tuesday, April 24, 2012

Mango Ice Cream

Mango Ice Cream by Fitri D. // Rumah Manis
I'm craving for Mango Ice cream for quiet while than I found mango ice cream recipe without ice maker.. kind of doubt little bit, since I want an Ice Cream not shorbet.

This recipe is perfect to me - the texture of Ice cream is so smooth with hint of the aroma's cardamom. - well, first time making I just put a little bit of cardamom, I want to know my daughter or husband reaction.. THEY LIKE IT

Mango Ice CreamFrom : cooks-hideout.blogspot.com

Mango puree – 2½ cups
Heavy cream – 1 cup
Whole milk – 2cups
Sugar – ¾ cup
Cardamom powder – 2tsp
Cornstarch – 1½tbsp
Light Corn syrup – 2tbsp
Cream cheese – 3tbsp, softened (to make ice cream scoopable)

Whisk cornstarch with 3tbsp milk in a small bowl and set aside.
Add the rest of the milk to a sauce pan along with cream, corn syrup and sugar. Bring to a boil; lower the heat and simmer the mixture until sugar dissolves, about 5-6 minutes.
Add the mango puree and simmer for another 2 minutes.
Take off the heat and slowly stir in the cornstarch slurry, mix thoroughly and put it back on flame.
Return to boil and cook on medium flame until the mixture thickens a little, about 2 minutes.
Take the mixture of the heat, whisk in the softened cream cheese and cardamom powder.
Allow to cool completely; (my method is let chill for 2 hours, and next put a whole an ice cream into blendder, and put back into the bowl or bakin pan, chill for 4 hours or overnight so you will a very smooth ice cream without ice cream maker.

Saturday, April 21, 2012

No Baking Today : Ruffle Skirt and Mango Ice Cream

Ruffle Skirt & Mango Ice Cream by Fitri D. // Rumah Manis

Just falling in love !! eeerggh...  I mean, sewing in love .  I did sew 2 ruffle skirt for my daughter for this week,  and I think I will sewing more ruffle skirt for my daugther for summer time, I love when she wearing a skirt..to me she looks more 'girly' . And her hair is getting long too, but my husband won't let me cut her hair. 

ooh, how do you like those yellow fabric ? that is from Robert Kauffman's Fabric Collections - lucky me, get on sale $5/yard (regular price is $10/yard)
I will posting  my homemade mango ice cream recipe soon, :( to bad, I still can't add more picture here.
Have a nice spring, my friend ..

Monday, April 2, 2012

Indonesian Chicken Risoles

Chicken Risoles by Fitri D. // Rumah Manis
Off for too long ?? jeezz, after finished with Girl with Dragon Tatto Trilogy now I'm stuck with The Hunger Games Novel .. oh.. no, I know I'm in trouble .. reading alot, ignoring my sewing machine even getting lazy to updating my cooking blog. In fact, the weathers are so insane, we reach 90F for spring today.. I think i better prepare for my little garden than sitting here to update my blog.

so many thing need to be done, I need to paint a new bedroom  for my kid, she is geeting bigger now, she has many friends for playday at home and sleep over on other weekend . So, let see how the new room will gonna be ? . I still need to paint my back porch too. wuhuuu.. a lot of work for me.

Anyway, I still love my cooking blog - so I just want to share a little recipe, like Risoles may be ? oh.. this is not little, this is a lot of work , I suggest you to prepare the Risoles filling day a head, or you will end up like me , mess around the kitchen :p

Rissoles are a snack food in Indonesia, where they are called risol (pronounced 'riss-ol'). They are commonly filled with chicken, egg, carrot, common bean, potato, and eaten with chilli sauce or bird's eye chili.

Indonesian Chicken Risoles Ingredients:
For filling
1 onion, chopped
125 g chicken, cubed
150 g carrots, cubed or shreded if you try to make it faster.
150 g potatoes, cubed into tinny size
50 g peas
125 ml milk
75 g flour
200 ml chicken stock
1 tsp nutmeg
1 tsp white pepper
1 1/2 tsp salt
hand of full chopped green onion
5tbsp of butter

For skin wrapper
1 egg
50 ml milk
1/2 tsp salt
70 g flour
150 g water
1 tbsp butter, melted

For crumbing
4 egg whites
400 g bread crumbs, panko or fine
Oil for deep-frying

For filling
Heat butter over medium heat. Stir-fry onion until translucent, about 3 minutes.
Add chicken pieces, cook for about 3 more minutes.
Combine carrot, potatoes and peas into the wok. Continue cooking until all ingredients are well distributed, about 2 minutes.
Season with nutmeg, pepper and salt.
Add chopped celery and mix well.
Add flour and stir continuously for 5 minutes.
Pour milk and chicken stock into the wok. Let simmer for 5 minutes, till the mixture thickens, stirring a couple of times to ensure even cooking.
Turn off heat and let cool.

For wrapper
Combine flour, salt, water milk, butter and egg yolk in a bowl. whisk until well corporate, and than use your strainer to get a very thin batter, no crumble batter at all.
Pour 1/4 cup of batter into a lightly oiled and preheated non-stick pan (20cm).
Cook until the sides start to curl up, about 1-2 minutes over medium heat.
Loosen the sides with fork and flip the pan quickly on a plate to get the wrapper off.
Continue with the rest of the batter.

For assembling
Place a tablespoon of filling into the middle of a wrapper.
Roll the side of wrapper away from you, form a 5cm log.
Fold both sides to the middle, ensuring no gaps.
Roll the risoles up and brush the tip with egg white for sealing.

For crumbing
Prepare two plates, egg white and crumbs each.
Dip risoles into egg white. Coat it with crumbs.
Dip the crumbed risoles back into egg white and coat it again with more crumbs , doing this until finish, keep at refrigerator at least 30minute, to make sure the crumb is stick togehter.

For frying
Heat cooking oil in a saucepan, put the rolls into hot oil, don't over crowd. Fry until golden brown, about 3 minutes. Serve warm with bird's eye chili.