Torshi Makhloot - Mixed Vegetable Pickle

Our small garden doing well so far, we be able to picked some fresh vegetable in many day, that give me chance to make some pickle during summer time and save for winter.  Some persian pickle that I like is mixed vegetable pickle - well, pretty much use vegetable that you like and the pickle is ready in short time compare to garlic / torshi pickle. 

Torshi Makhloot - Mixed Vegetable Pickle 

Recipe from beloved blogger : Azita - Turmeric & Saffron 

Ingredients:

3 large carrots, washed, peeled, lightly steamed, finely chopped or shredded 

3 medium red or white onions, peeled and finely diced

2 medium eggplant, peeled and diced

2 large cucumbers, peeled and finely chopped

2 green bell peppers, washed, cleaned and diced 

1 small cauliflower, washed, finely chopped

1 small head of celery, washed and finely chopped

1/2 cup shredded white cabbage

1 cup of each of the following herbs: (parsley, coriander, dill), washed, dried and finely chopped

2 tablespoons of the following fresh herbs chopped or dried (tarragon, mint, basil)

2 tablespoons dried lime powder 

2 tablespoons crushed angelica 

2 tablespoons nigella seeds 

2 tablespoon fennel seeds 

2 tablespoons coriander seeds 

6-7 garlic cloves, finely chopped

4-5 tablespoons salt

2 red hot peppers, dried or fresh, chopped

2 teaspoons turmeric powder

5-7 cups white vinegar

Method:

1. Salt the eggplants and either bake them in a preheated 350 degrees Fahrenheit oven for 25- 30 minutes or cook them with 1/2 cup of vinegar over medium-low heat for 15 minutes. Set aside to cool.
2. All the herbs and vegetables must be completely dried before mixing them together. Spread out the washed herbs on a table cloth for several hours to dry.
3. In a large mixing bowl combine all ingredients and mix well.
4. Using a wooden spoon pack pickles in clean glass jars up to the rim. Press down on them to make more room as you are filling up the jars. Add more vinegar if needed.
5. Sprinkle a teaspoon of salt into each jar before closing the lid tightly.
6. Store in a cool dry place for at least 2 weeks before serving.  

Enjoy!

Easy Dish

This what happen when you don't feel well, decide not to cooking for dinner, open the fridge and see nothing there , feel sorry for the two other member of family , and than decide to pull pot ...  confusing, right ??? well that's me ...I think chopping some veggies or presenting a hot warm foods on the table is always in my DNA !!! 

Alright, this is a very simple dish .. that I recommend when you have those kind of situation that I mention above, other than that ... don't bother, just call pizza delivery...and you are done LOL

Catch-Up Chicken

Source : Balaboosta Cook Book by Einat Admony

Ingredients :

1 cup ketchup

1/2 cup apple juice

1 tbsp kosher salt

2 tsp ground cumin

1 tsp hungarian paprika (feel free to substitute with sirracha or other hot pepper)

3 pounds bone-in chicken pieces, skin on

1 medium yellow onion, cut into large chunks

2 tomatoes, cut into wedges

Directions :

Preheat the oven 350 F

Mix together the ketchup, juice, cumin, salt, paprika in a large dutch oven or other heavy pot

Rinse the chicken , pat dry, add into the pot. Add onion, tomatoes, toss together to coat evenly , cover and cook for 45 - 55 minutes, until the juice run clear from a cut between the thigh and leg.

Zebra Chocolate Chiffon Cake

I heard someone open the cake dome after dinner, last night, than ...

 

wife yelled from the basement : 'don't touch'.  

husband : 'why not' ?

wife : 'because I need to take a picture for my blog first'

husband + kid : 'daaaaa .....

 

Hahahah, let be honest, did you do the same like I do ? why we care so much to take a picture before eat ? I don't know what your reason is, but care, because I want to share the recipes with you guys ... *wink*

 

 

 

 

 

Zebra Chocolate Chiffon Cake

Recipe courtesy : Primarasa Magazine

 

Ingredients :

200 gr all purpose flour

1 tsp baking powder

1/2 tsp vanili

7 yolks

50 ml cooking oil

200 ml coconut milk

2 tbsp. chocolate powder + 1 dash of coffee extract

7 white eggs

1/2 tsp salt

200 gr granulate sugar

1/2 tsp cream of  tartar

 

Directions :

Pre-heat oven 350F  -  1 chiffon pan, do not grease with butter

 

In the medium bowl , mix together flour, baking powder, vanili, make a hole in the middle add yolks, mix well , add oil and coconut milk.  Mixing the ingredients with spatula until no more lump.

 

using electronic mixer , mix together white eggs , salt, cream of tartar - add little by little sugar , mixing together until glossy (between hard and soft peak).

 

Add the white eggs mixture into the flour batter with wooden spatula , make sure they mix well , don't over do.   Take some (about 1 generous cup of batter) and with chocolate powder and coffee extract.

 

How to make zebra pattern : put about 5 tbps. plain batter in one side of chiffon pan, add about 3 tbsp. chocolate batter right on the top of plain batter, put carefully don't try to adjust or tap the baking pan, let the batter flow by itself , it will create nice pattern when it done.  Repeat this step until the batter is finish.

 

Bake about 50 - 60 minute, depend on your oven.  Take a test with the tooth pick, to see if your cake is done or not. Turn the pan up side down.  Let it cool off about 30 minute.

Chocolate Snickerdoodles

When we (me and my daughter) go to Grocery Store near by our house, she always get 1 free cookies, - isn't nice ? she always pick a snickerdoodles cookies . She loves that cookies so much.  I looking for recipe, and found one - called "chocolate snickerdoodles" .  Without hesitation, I follow that recipe, no skip anything ..follow the directions. I was so upset with the result, the cookie is so HARD ..!! like rock , I need to throw all of them to the garbage bin, well , I just don't want my kid eat and broke her tooth .. 

 

The next day, I try do it again with so much adjustment from me , and just follow my guts .. and I just love the texture . 3 days in row bake this cookies, I share the cookies with teachers, friends, co-worker , they absolutely love it ... don't ask about my daughter and hubby , :)) you know the answer.

 

 

 

Chocolate Snickerdoodles

Ingredients :

2 cups of All Purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. cream of tartar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

1 stick of unsalted butter 

1 1/2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

 

Cinnamon Sugar for rolling , (see below how to make cinnamon sugar)

1/2 cup of granulated sugar

1/2 cup light brown sugar

1 tbsp. cinnamon

1/2 tsp. nutmeg powder

 

Directions :

Pre-heat the oven 350 F.  Line 2 baking sheet with parchment

 

Whisk together the flour, cocoa, cream of tartar, baking soda, salt, baking powder

 

In the bowl of an electric mixer, cream the butter and sugar on medium high for about 1 minute, until light and fluffy.  Add the eggs, one at a time. Beating well, stir in the vanilla, scrape the bottom of the bowl.

 

On low speed, slowly add the dry ingredients, continue mixing only until the flour disappear.

Divide the dough into ball, roll the dough ball in the cinnamon sugar and place them on the prepared baking sheet about 2 inches apart. With damp finger flatten the dough ball slightly until the are 1 inch thick.

 

Bake the cookies for 12 minute, until golden brown at the edges and set in the middle. Cool on the baking sheet before transferring them to racks to cool completely.

 

Yield : 24 small cookies

Layer Steam Cake

 

 

It has been awhile not to make steamed cake , if I remember it was 8 years ago I made this kind of cake until I saw one of my friend posting on facebook page couple days ago. When I decided to make again I was worry that I am the one who will eat a whole cake . Surprise.. surprise every one like it. My husband said, he like the soft cake like this. Its remind him about her last beloved mom (God Bless Her) - that's actually kind of cake she always made for her kids.. steamed cake.. really ? aaah.. I feel relief , I don't need to offer every one to try ..the cake dissapear so quick..

Indonesian Steamed Layer Cake

Ingredients :

6 yolks + 3 white eggs
250 gr granulate sugar
1/2 tsp salt
1 tbsp condense milk
1 tsp vanila extract
150 gr all-purpose flour, shifted
1 tbsp milk powder - I used MILO
1 tsp baking powder
200gr butter - I used 100 gr un-salted butter + 100 gr margarine
100 gr chocolate powder
1 tbsp spekoek powder  

Directions :
Using 9x5x3inch loaf pan , buttered and bottom lined with a rectangle of parchment paper.

Prepare the steamer pot - I got mine from Asian Store a long ago , diameter of pot is about 28cm - it's quite big pot with 3 layer. Put some water into the pot, make sure not reach the divider . Turn on the heater on medium high.

Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.
Meanwhile , beat the butter with stand mixer on medium speed until turning pale, than add the sugar in 3 step, let mix together until they well blend (in this stage if you rub between your finger, you wont feel the sugar) ; add the eggs . Mix well, about 8 minute.. than add condense milk.

Turn off your mixer, add the flour, baking powder, milk powder - mix with rubber spatulla .

When the water starts to boil, place the loaf pan inside the pan.

About 1/2 cup of batter at the time, add into the loaf pan, smooth the top with back of spoon. (Some suggestion to add about 4 tbsp of batter for every layer, which is time consuming for me, so to my healthy reason I just drop 1/2 cup of batter for every layer LOL )

Cover with the lid and steam over medium-low heat for 10 minute.

Mix the chocolate powder and spekoek powder together

Open the lid, be careful with the hot air comes from the steamer- take the pan out, sprinkle the top of steam cake with chocolate mixture, make sure you sprinkle evenly (using small flour shifter to distribute evenly) .. and you will see the reason why after the work done !

Add another layer of batter (try to do the same amount for every layer) - hey, I didn't do such a great job, since I must to do several thing in the same time.. jezz..

Cover the steamer. Steam again for 10 minute.. and repeting the process until the last drop of batter. For the last batter, steam for about 20 minute.

Let it cool before you slice the cake... and enjoy your afternoon with a cup of tea or whatever drink suit to you. Happy Baking..
 

Update :
Make your own bumbu spekoek / spekoek spice:
add the same amount of spices below and mix well - keep in the tight jar for next use
- cardamom powder
- nutmeg powder- cinnamon powder- clove powder

Banana Whoopie Pies

 

Its my fault - always buy banana every time to go grocery and you know what happened ? there is always 1 or 2 an old banana in the corner of pantry. And getting tired of banana bread, I decide to make a whoopie pie .. hmm.. surprise I do love this kind of little cookies. Easy peasy .. and I think my little one and my cookie monster (eer.. my hubby, I mean) will like it too

 

Banana Whoopie Pie
Ingredients : - make 12

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large ripe banana, mashed
1/2 cup sour cream or any kind of plain yoghurt
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus more for dusting


Directions

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

5. Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

East Meet West

 

Not, because I don't want to eat an healthy food, but today I make an exception - stop my 3 days 'green' diet for a bowl of spaghetti with mussel in padangnese chili sauce .. ooh.. always worth it *well, mean is I will back to my treadmill this afternoon 1 hours longer than usual .. doooh !! ^_^

Some enjoy the dish with a warm white rice, but I just want a spaghetti , after all this is east meet west dish


Spaghetti with Mussel in Padangnese Chili Sauce
Recipe : from Ika Ray Kitchen with some adjustment to my own taste

Ingredients:
500 gr green shell mussels (scrubs and clean the Shell)
water for boiling the mussels
2 tbsp vegetable oil
2 cm ginger root, minced
1 tbsp fresh lime juice
3 tbsp tomato ketchup
4 tbsp Indonesian hot sauce (or put as much as desired) - as known as sambal botol ABC
sugar and salt as desired

Spices to grind:
3 tbsp sambal oelek or a big red chili
6 shallots
3 garlic
1/2 tsp terasi (dried shrimp paste)
Directions
1. In a pot, bring water to a boil. Add mussels, cook for about 10-15 minutes
2. In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce
3. Add mussels. Adjust the taste , put enough salt and sugar - cook about 5-10 minute until bubbling. Add lime juice; stir. Bring to a boil and let the sauce thicken
4. Cook your spaghetti according the direction in the box (mine : al dente) - and enjoy

Banana Chocolate Chiffon Cake

 

Can't tell you more, but this is a second time in a week I bake this cake, I got from my buddy blogger, Rima (A lovely Malaysian lady, who can bake any kind of cake that you can ever imagine, she is .. I'm not kidding)

First time I bake, it just need a half hour to finished half of pan of cake. My cookie monster(s) at home love it .. eergh, I'm talking about hubby and kid. Maybe because the cake is so moist, and light .

Today, my daughter is sick, she get throat-ache and I decide not to send her to school - but she said, in the afternoon she will be fine and will bake a banana chiffon cake!! oh, jezz .. never heard any other kids say that. But she is, it's funny her body temperature turn normal in the afternoon and right the way want to bake . Ok, mommy let her to do that ..

Here is the recipe - Thank you Rima :)

 

Banana Chocolate Chiffon Cake
Ingredients :
20gr cocoa powder
60ml hot water
100gr banana – mashed
35gr cooking oil
½ tbsp chocolate paste
85gr cake flour
1/2 tbsp ground cinnamon
1 tsp baking powder
75 gr caster sugar (I’m sweet tooth, mine is 100gr sugar)
5 yolks eggs
5 white eggs
½ tsp salt
75 gr caster sugar (for white egg mixture)

Method :
Dissolve cocoa powder in hot water. Add smashed banana, cooking oil, chocolate paste, stir well, set aside.
Sift flour, cinnamon, baking powder.
Whisk sugar and yolks with stand mixer until pale. Add in cocoa mixture. Continue to whisk at low speed. Add batter into sifted dry ingredients
Beat white eggs and salt until half inflate, add sugar a little at time and continue to whisk till stiff peak.
Add egg white , fold in gently and lightly. Pour into ungreased chiffon pan
Bake in preheated oven of 350 F about 50 minutes (usually this chiffon bake till 60-70minute, but mine just 50 minutes and this keep my chiffon so moist)