Weekend and Kitchen ?

Actually I made my own 'rule' - avoid kitchen on week end ! Really, sometime I get bored and don't know what should I cook or bake during week end after long day on week-day *sigh* finally I know why my mom get bored too ^_^

But not last weekend, I still busy cooking and baking on Sunday ! well, the reason was, nasty weather !! wet weather a whole week-end , ayayaaaaa ... So, no other choice. We (read, me and my daughter stay home while my husband went with his friend to check the car) Oh, well .. another regular day ! Cooking, Baking, make a small kitchen warm.

And for weekend snack i bake a simple snack like this :D

Queen Cake

8 tbsp butter, softened

115 gr superfine sugar

2 large eggs, lightly beaten

4 tsp lemon juice

175 gr self-rising white flour

115 gr currants

2 - 4 tbsp milk, if necessary

Method :

Put 19 paper baking cases in a muffin pan.

Put butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the lemon juice with tablespoon of flour. Using a metal spoon, fold in the remaining flour and the currants, adding a little mix if necessary to give a soft dropping consistency. Spoon the batter into the paper cases.

Bake the cupcake in a preheated oven 350 F for 15-20 minutes, or until well risen and golden brown. Transfer to a wire rack and let cool

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Keep yourself warm !

After spoiled by sunny warm weather last week... *yeaaa.. we even reached 75 F temperature during winter, hey.. soon is gonna be Spring :D* Again, windy, rainy, cold weather coming .. hik.. I don't like cold weather.. But, one of Indonesian dish I love and some Indonesian love to eat during cold weather is a bowl of chicken porridge.

Now its time to share the recipe with you :D

Chicken Soup Porridge

Ingredients Rice Porridge

200 g short grain rice (i used jasmine rice)

2000 ml water
2 Indonesian bay leaves

1 tsp salt

Direction : wash and drain the rice. In pot, mix water and rice. Bring to a boil and cook until soft. Add salt and bay leaves, reduce the heat and continue simmering until porridge is ready which is no separation between liquid and rice.

Ingredients Soup :

A half part of chicken +/- 250 gram - i used : chicken leg and tight

1.000 ml water

2 tsp salt

1/2 tsp nutmeg powder

1/2 tsp white pepper powder

1 tbsp soybean sauce / Kecap Bango

Grind spices into a paste:

6 shallots

4 cloves garlic

2 cm length turmeric, roasted and peeled - or you can use 1 tsp turmeric powder

1/4 tbsp ground coriander seed - or 2 tbsp powder

3 candle nuts

Directions : In pot boil water, add chicken and cook until chicken is soft . Take the chicken out of the pot, fry with 2 tbs vegetable oil until golden brown , and shredded the chicken. Set aside.

Meanwhile fry the spice paste, with 1 tsp vegetable oil until fragrance. And the rest of ingredients . Add into the soup, boil for about 5 minute.

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How to serve :

Put the porridge into the bowl, add 2 - 3 tbsp of soup, sprinkle with fry soy bean, slice of green onions, and sambal / hot chili. Well, Indonesian people can't live without chili , when comes to eat food, they always like to be sweating * if you know what I mean ^grin^ *

How to fry soybeans :

Grind 3 garlic and 2 tsp salt, put into medium bowl with 250 gr soy bean and 3 cup of water - soak for at least 3 hours or 24 hours.

Drain the water. Fry until golden brown. Drain and store in an air tight container.

Try this one :D

Satay was supposedly invented by Javanese street vendors. Sate Ampla is made from chicken liver and gizzard, after seasoning, the internal organs are not fried or grilled, but are boiled instead. It’s not treated as a main dish, but often as a side dish to accompany Bubur Ayam or chicken porridge

Some people skeptical with the taste of chicken gizzard but not me :D , to me depend how you cook it , Try my recipe below and you will taste the different * Did I promote too much, *grin* :-D *

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Sate Ati - Ampla / Chicken Gizzard Satay

Ingredients :

10 pair of giblets : heart, gizzard chicken

1 cup of lime juice

5 kaffir lime leaves

1 the white part of lemon grass

1 tsp galangal powder

2 tsp shredded fresh ginger

5 candle nut

50 ml white grape vinaigrette

2 tsp salt

3 cups of water

Spice, grind become smooth paste :

4 red shallot, 4 garlic, and 1 tsp turmeric

Directions :

Wash and clean the giblets, add the lime juice, set aside for about 15 minute, wash again .

Put into a pot, add water and all the ingredients, cook with medium heat until soft. Discard the water.

Fry with 2 tbsp of vegetable oil until golden brown, and next put into the skewer. ready to serve with bowl of porridge /conge.

Tips : use the pressure cooker pot instead regular pot.

For some who wonder about the table cloth I used in this picture, that is Indonesian Batik Fabric, a very popular in Indonesia and become Indonesian Trade Mark !