Oatmeal Cookies

I never thought oatmeal cookies are soooo good. I had my first oatmeal cookies when me and my parents were staying at a hotel in Jakarta and we got a welcome plate of oatmeal cookies. I finished it off... myself :P. I couldn't stop munching though I didn't know what exactly I was eating. Later on, I learnt that those cookies were called oatmeal cookies.

A couple of days ago, I was cleaning up my kitchen cabinet and found plenty of instant oatmeal left (anyway, this isn't the oatmeal you're supposed to use for oatmeal cookies). Out of the blue, I just thought of making oatmeal cookies with it. So, here we go...

Ingredients:

• 3 eggs, well beate
• 1 cup raisins
• 1 tsp vanilla extract
• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 1/2 cups flour
• 1 tsp salt
• 1 tsp cinnamon
• 2 tsp baking soda
• 2 cups oatmeal
• 3/4 chopped pecans (optional)

How to make:

1. Combine the eggs, raisins, and vanilla. Let it sit for one hour.
2. Cream together butter, brown sugar, and white sugar.
3. Add flour, salt, cinnamon, and baking soda. Mix well.
4. Blend in egg-raisin mixture, oatmeal, and chopped nuts. The dough will become stiff.
5. Take a heaping teaspoon of the dough and roll into a ball. Place the balls onto a baking sheet, give some room to expand. Flatten each ball slightly.
6. Bake at 175 degrees Celcius for 10-12 minutes.

Notes:

• I used the instant minute oats, which is WRONG. Hehe. Use regular oatmeal for this recipe.
• You can substitute pecans with other nuts of your choice. Maybe walnut, almond, or macadamia would do great.
• The baking time is kinda tricky. I usually set it up to 10 minutes and check on the color first. If it looks too lightly brown, you need to give it another minute. Otherwise the cookies will be too soft. But also, be careful not to over bake it (like some of the batches I did, pic down).
• Once it comes out of the oven, let it cool before removing it from the pan.

Source

Chewy Chocolate Brownies

Last week me & hubby went for takziah at Wiley Park. One of the women who came brought a plate of yummy chocolatey brownies. The brownies texture and taste is almost similar to my favorite brownies ever, which is the "Primarasa" brownies! So I thought if she can make it in a short time, it must be easy. I searched for brownies recipe, and, in fact, found many five-star rated recipes. So, I went for a recipe that made sense to be delicious in my imagination (yes, I can imagine how a recipe would turn out by reading the ingredients list -- kidding :P).

I warn you, this brownies tastes so divine... it's crunchy on the outside and unbelievably chewy in the inside. And most importantly, it's very very easy to make. No mixer needed.

Ingredients:

• 125gr butter
• 1 1/2 cups caster sugar
• 1/2 cup cocoa powder
• 1 tsp vanilla essence
• 1/4 tsp salt
• 2 eggs
• 1 cup flour
• 1tsp baking powder
• 1 cup of chocolate chips/choc bits (optional)

How to make:

1. Melt the butter in a saucepan
2. Add in sugar, cocoa powder, vanilla essence, and salt. Remove from heat and let cool slightly.
3. Whisk in the eggs one by one.
4. Fold through sifted flour and baking powder with a spatula.
5. Mix in the chocolate chips/choc bits, if you'd like.
6. Pour the batter on a pan covered with parchment paper. Spread it out until it's about 1 inch thick. Bake at 170 degrees Celcius for 25-30 minutes.
7. Allow to cool before cutting into squares.

Notes:

•  If you don't use parchment paper, grease your pan and sift a bit of flour so the brownies won't stick to the pan.
• You can also sprinkle almonds on top of the batter before putting it in the oven.

Source

Feeling Japanese

:: Feeling Japanese ::

Maxwell & Williams Kimono cup & saucer (Myer)

Sweet sakura black tea

Finally I am watermarking my pictures!

Simplified Ebi Chilli

Finally... am back to my kitchen!! I was off to Indonesia for one-and-half months to pick up my visa letter. During that time, I didn't do any kitchen related stuff. On the contrary, I often eat out. Hohoho, of course! Indonesian food is the best! Spicy and very flavorful.

Anyway, there is this one recipe that I have been dying to try out, which is ebi chilli. It's from one of my favorite Japanese Youtuber: Cooking With Dog. I had to omit some ingredients listed from the original recipe because Japanese cooking sometimes requires ingredients that I'm prohibited to consume and, definitely, ingredients that I don't always stock at home. So, here's my version of the ebi chilli. The taste is still nice, even though I had to omit some important ingredients.

Ingredients:

Seasoning the prawns:

• 12 green banana prawns
• 1/3 of lime
• 1 tbsp tapioca flour
• Salt and pepper

Chilli paste sauce:

• 1 1/2 tbsp chopped ginger
• 1 1/2 tbsp chopped garlic
• 1 1/2 tbsp chilli bean paste
• 2 tbsp tomato sauce (ketchup)
• 100 ml water
• 1 stick spring onions
• 1 tbsp tapioca flour (dissolved in 2 tbsp of water)
• 1/2 tsp vinegar
• Salt and sugar

How to make:

• Peel off the skin of the prawns and clean prawns under running water. Season with salt, pepper, and some lemon/lime juice. Add a tablespoon of potato starch, mix well.
• Fry the prawns until half cooked. Set aside.
• Heat olive oil. Saute ginger, garlic, chilli bean paste, and tomato sauce until aromatic. Add water, season with salt and sugar, and bring to boil.
• Mix in the prawns. Then add in the chopped spring onions.
• Pour in the thickening mixture of tapioca starch dissolved in water. Cook until the sauce has thickened.

Notes:

• I doubled the measurement of the chilli bean paste (actually I read the wrong measurement unit :P, but oh well, turned out to be better!)
• Water can be substituted with chicken or shrimp stock. The original recipe yields for chicken stock, but unfortunately I didn't have any at the moment.

Ladurèe!

Last Friday, me and my friend spent an afternoon at the City. We initially wanted to visit the Sydney Library, but unfortunately someone was caught in ZARA sale and it took her quite long in the shop (that's me!). Anyway, we made it to Laduree in Westfield Sydney instead. I was soooooo excited! You don't know how bad I wanted to try Laduree's macaroons! I always dream coming to Paris just to try these little sweethearts.

The menu book

I forgot how and where I get to know Laduree. But one thing I remember, Laduree invented the round colorful macaroons that we know of today and that they have the best macaroons in the world. 

When macaroons were so "in" in Jakarta, I read from a lot of reviews that Bakerzin produced the yummiest macaroons around in Jakarta. It was quite expensive for average Indonesians. But I'm one of those person who would pay more just to get that once in a lifetime experience (if I don't intend to repurchase). So, after I got married, I asked my husband to try a couple of Bakerzin's macaroons. Well, sorry to say, it doesn't have the nicest taste and feel in my mouth. Since then, I really wanted to know how a REAL macaroon supposed to taste like. Just like sushi, you will know how "good" sushi should taste like when you have tasted the "good" one. It's like teaching your tongue to differentiate.

Our orders

I am one heck of a lucky girl! I somehow ended up in Sydney. And a few months ago, I found out from Instagram that Laduree just opened its shop in Sydney. I was extremely excited! Because I get to taste the best macaroons in the world without actually having to fly all over to Paris! (I just found out a couple of hours ago that they have opened stores in Japan as well). Another lucky thing, I have a friend to experience it together as first-timers ;).

Rose-flavored mini mac

I just blabbered too much, didn't I? Okay, so, me and my friend arrived at Laduree's chic small open cafe. Each of us ordered two macaroons and a pot of tea (makes 5 cups). I tried the Rose and Pistachio flavor macaroons and was suggested The Melange Special Laduree (a blend of citrus fruit, rose, vanilla, and cinnamon tea) by the waiter. The macaroons were pricey ($4 a piece for dine in! -- $3.20 for takeaway), but it was all worth it! The taste was amazing and the texture was perfect. As far as I know, the macaroons were flown from Switzerland where they were stored. I was like, "Oh, so this is how the best macaroons taste like." The tea is also very delightful. All of the flavors were present and they were like flying around tickling my taste buds.

The Melange Special Laduree

This place is definitely recommended! But I suggest you wouldn't want to come here too often, hehe. They have cute packaging as well and takeaways come with a chic gift/shopping bag. All worth the price! Seriously.

Tuna-Mushroom Oat Porridge

In an attempt to start healthy living, I've been avoiding high cholesterol food. However, I never really tried to find out about the food that actually lowers the cholesterol. My husband's been an avid eater of high cholesterol food, such as cow's brain and jeroan (can somebody help with translations, please?). Since we lived together, I have been forever forbidding him to eat cow's brain (his favorite). Yes, he was very disappointed. But since I was the cook of the house, he had no choice :D.

Out of nowhere, I started searching about food that can help lowers the cholesterol. I've found many lists. Some of the food that they have in common on the lists are: oats, garlic, salmon (and other fatty fish), blueberries, nuts (almond, walnuts, etc), soy, and vegetable oil. When I found out about this, I told my husband that he can eat those high cholesterol food on one condition: must eat oat porridge or raw garlic afterwards. He said, "Yes yes!". Someone is excited to eat cow's brain again. So, below is my attempt to make a savoury version of oat porridge (I can't imagine eating oat porridge with fruits and milk). Enjoy!

Sorry, no better pictures (>.<). Only managed an Instagram quality, nyeh.

Ingredients:

• 1 can of tuna chunks in sea salt and cracked pepper
• 2 big white mushroom, sliced
• 2 garlic cloves, minced
• 1 stick of green onion, chopped
• 1 tsp fish sauce
• 1 tbsp water
• Salt & black pepper to taste
• Olive oil
• Kikkoman sauce
• 2 portions of oat porridge

How to make:

• Heat olive oil in a pan. Saute the minced garlic.
• Dump in the tuna chunks and white mushroom. Add fish sauce, black pepper, and salt.
• Add water to wither the mushroom and stir.
• Add in the chopped green onion and stir again for about 1 minute. Turn off the heat.
• Prepare in a bowl: oat porridge, add 1/2 to 1 tbsp of Kikkoman sauce (you might want to pour a bit at a time and taste), then add the tuna-mushroom stir fry on top

Notes:

• You can substitute tuna with salmon
• You can add boiled mixed veggies as well!

Find the list of food to lower your cholesterol:

http://www.mayoclinic.com/health/cholesterol/CL00002

http://www.health.harvard.edu/newsletters/Harvard_Heart_Letter/2009/October/11-foods-that-lower-cholesterol

http://www.prevention.com/food/food-remedies/10-best-cholesterol-lowering-foods

and many more!

Cinnamon Rolls 2

Had a leftover half block of cream cheese. Thought I'd make cinnamon rolls with cream cheese frosting on top, because the cream cheese wasn't enough for a cheesecake, hehe. If you scroll back to one of my early posts, you may find a cinnamon rolls recipe. But this time, I tried another recipe. It's from a website I don't commonly trust for a recipe: about.com. But I did. The only thing that made me continued on trying this recipe is that it describes "the rolls freeze wonderfully and can be reheated in the microwave." This time I get to use my Tefal kitchen machine! Such a big help! The dough came out really nice and fluffy. Definitely worth trying! And oh, for the frosting, I used another recipe.

Sorry, no better pictures (>.<). Only managed an Instagram quality, nyeh.

Ingredients:

Rolls:

• 1-1/2 packet of dry yeast (3-1/4 tsp)
• 1/4 cup warm water
• 1/2 cup shortening
• 1/3 cup sugar
• 1-1/2 tsp salt
• 1 cup milk
• 1 egg
• 4-5 cups sifted flour
• For sprinkles: butter (room temperature), brown sugar, cinnamon powder, raisins (optional)

Cream cheese icing:

• 8 tbsp softened butter
• 1-1/2 cups of icing sugar
• 1/2 cup cream cheese
• 1/2 tsp vanilla extract

How to make:

• Add the warm water to the yeast and soak for 10 minutes.
• Heat milk, pour over shortening. Add sugar and salt and let cool until lukewarm. Add the dissolved yeast and beaten egg. Add flour, adding one at a time beating after each addition.
• Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. (I omit this step because I was using my kitchen machine, I need not to knead anymore).
• Turn dough into well oiled bowl and let rise for 1-1/2 hours.
• Punch dough and divide into 2 balls. Roll dough out into a rectangle.
• Spread butter (room temperature), sprinkle generous amount of brown sugar and cinnamon. Then roll the long side.
• Slice the roll into pieces about 1-1/2 inches thick. Place slices in a greased baking pan. Let it rise again for 1 hour.
• Bake in 175 degress Celcius oven for 15-20 minutes. Don't over bake the rolls.
• For the icing: mix the ingredients together
• Spread the icing over the warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Notes:

• I used only 1 packet of yeast (7 gr)
• For the shortening, I used butter
• Clumsy me, I added 1/2 cup of sugar instead of 1/3 cup, but it still turn out good
• Add the flour little by little until the desired consistency, I finished adding the flour around 4 cups (and a bit more)
• For the cream cheese icing, I added the icing sugar little by little and stopped at around 1 cup (I didn't dunk all the 1-1/2 cups)

Source: 

Rolls: http://baking.about.com/od/sweetrolls/r/ultimtecinnroll.htm 

Icing: http://www.bestrecipes.com.au/recipe/cinnamon-rolls-L5299.html

Summer-y Agar Jelly

Summer is on in Sydney, yeah! What I love about summer is the stone fruits! Peach, nectarine, cherry, you name it! I love 'em all! This season I've been having weekly regular trips to Sydney Flemington market just to pick up these delicacy of summer.

A couple of weeks ago, we picked up a bottle of fizzy pink lemonade from Aldi. The funny thing is that we only bought it because we wanted the bottle! Seriously I didn't know how to finish up the lemonade since me and Bunbun aren't fond with soda. Then I had the idea to make fruity-lemonade jelly.

Ingredients:

• 500ml pink lemonade
• 4 tbsp sugar
• Nectarines, halved, pitted, and sliced into thin wedges
• Strawberries, halved
• 1 packet of agar (vegetarian gelatine)

How to make:

• In a saucepan, mix pink lemonade and sugar. Add agar and heat the mixture.
• Stir the mixture continuously and bring to boil.
• Place the sliced fruits into pyrex or any jelly mould. Pour in the agar mixture.
• Let it cool to room temperature before setting it in the fridge.

Notes:

1. Agar would not set if the mixture is too acid. So, if your mixture is a blend of acid fruits/liquid, I would suggest to add more agar powder.
2. The agar actually tastes yummy, it's just that the texture isn't that great. It didn't set perfectly. So, next time I will try substituting the agar with konjac (konnyaku) powder.

Tom Yum

So very sorry! This is a very very late post on my Tom Yum soup that I made on my first visit to Sydney (since I got married). It was spring at that time and I kinda craved for something spicy and hot. Yep, Tom Yum's got it all! And I could never get enough of this on cold days! Always remember that you can adjust this recipe to your liking by adding more of the spices shown below.

Ingredients:

• 500gr shrimp, leave the skin on
• 1 cup of quartered fish balls
• 250gr squid, optional
• 2 liters water
• 3 tbsp tom yum paste
• 2 stick lemongrass, cut into short pieces
• 1 tsp lime juice
• 1 tbsp fish sauce
• 5 kaffir lime leaves, shred with hands
• Galangal
• Dried chilli/chilli flakes (as you like)
• 1 bunch of coriander leaves, chopped
• Salt

How to make:

1. Boil shrimp and fish balls until tender.
2. Add tom yum paste, lemongrass, galangal, fish sauce, kaffir lime leaves, and dried chilli. Add salt and sugar to taste. Bring to boil and until aromatic.
3. Turn off the heat and add chopped coriander leaves.
4. Serve with cooked vermicelli noodles.

New Kitchen Helper

New year, new kitchen helper! A week before my flight back to jakarta on November, the mixer at home broke. Means, I can't bake anything which involves beating ingredients on high speed. Bunbun said, "lets get a sturdier (and bigger, obviously) machine as an investment". So we looked up a few options. We initially wanted a Breville scraper mixer, but everytime we contacted a second hand seller, they say the mixer has been sold. Afterwards, Bunbun stumbled upon a Tefal kitchen machine. Bunbun said this thing can do multiple things (indeed). It can be a mixer, blender, and a slicer. I thought that'spretty good. So, We searched on Ebay and in big supermarkets to compare price. The RRP was quite expensive. Even the manufacturer itself suggested RRP of $299. The cheapest that we can find for a new one was on Ebay for $280.

Alhmadulillah, my prayers to be able to bake again were heard (ok, this is lebay). I was browsing through Ebay one day and found an ad for a new Tefal kitchen machine (but it has been opened just for picture purpose). It was on auction with starting price of $149. I told Bunbun about it and told him that the auction will end in end of business day. Bunbun checked for the ad on his office computer but he said he couldn't find it. I was confused because I was clearly seeing it onmy iPad screen! So I sent him the link and a print screen of the ad again. He found it. Then he said, "That's odd... The seller is experienced but how come only you who can see the ad?" :-/ So then we negotiated on the maximum bid that we're going to do. By the end of the day, Bunbun said, "We got it. For $149 + shipping. I was the only bidder". Yeaaaayyy!!! We did it!! I'm always happy and very very satisfied when I am able to secure bargains. Another achievement for Dita the #bargainhunter!