Steamed Edamame (Adamame)

I often make this steamed Edamame (Adamame) as a healthy snack on weekend. I can eat them a lot, without guilty feeling. Yes, they are healthy ! To keep all the nutrients inside I prefer to steamed than boiled.
This dish is most often found in Japanese restaurants as entree or snacks.
Edamame or Edamame bean or Adamame is a preparation of immature soybean in the pod commonly found in Japan, China and Hawaii.
Outside East Asia, the dish is most often found in Japanese restaurants but it has also found popularity elsewhere as a healthy food item.
It is easy to prepare, It is tasty to eat !

Ingredients :

3 cups Adamame (Edamame) bean
1 tbs Salt to taste

Directions :
Put enough water into Steamer, bring the water to boiled. When boil, steam an Edamame (Adamame) for 15-20 minutes. Turn off the heat. Sprinkle with salt and mix them.
Ready to be served. This dish can be serve warm or cool.
Put in the refrigerator for the leftover, it is good for 2 or 3 day.

Chocolate Cake with Ganache and Cranberry

I love Chocolate.. ! Chocolate Drinks, Chocolate Praline, Chocolate Cakes, and I have tried Chicken that cooked with Chocolate from my Mexican friend.. I just love them ! :)

I had found a good chocolate cake recipee and willing to share with all of you. This original recipee is from Ina Garten. I am fans of her ! :)
For this time, I have a little bit modification for her recipee, I decrease the amount of sugar, change the frosting style and add a cranberry..

They are so light, moist, delicious, and easy to make too.. Enjoy this chocolate cake with your loves one.., and you will have the bad effect from chocolate : make you feel happy !!
Enjoy.. :)


Ingredients Cakes :

• Butter and flour, for greasing the pans
• 1 3/4 cups all purposed flour
  
• 1 1/2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
  
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
  
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• 1 cup Cranberry ( fresh or dry )

Directions

Preheat the oven to 350 degrees F.

Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Put the shifted flour, cocoa powder, baking soda, baking powder, sugar and salt into the bowl, and mix on low speed with electric mixer until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry.

With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal.

With a knife or offset spatula, pour the chocolate ganache on it.

Place the second layer on top, rounded side up, and pour chocolate ganache evenly on the top and sides of the cake.

Dusting with Fine Icing Sugar or Sprinkle with Cranberry on top .

*Chocolate Ganache :

Combine 1/4 cup (60 ml/2 fl oz) cream and 150 g (5 oz) dark chocolate in a small saucepan.

Stir over low heat until the chocolate has melted and the mixture is smooth.

Remove from the heat and allow to cool.

Pour the ganache on to the cake, then smooth the top and around the side with a flat-bladed knife.

Cherry Tomato & Olive with Cheese Salad

I got a mild and delicate soft white cheese Camembert from Tasmania. The texture is chewy, sticky and melt in your mouth. It is delicious..
With this cheese, I made a salad from cherry tomato & olive that I had. All the ingredients blend very well and I really enjoy this Tasmanian Heritage Cheese.Ingredients :1 1/2 Cup Fresh Cherry Tomato - Clean & Cut into 2 (optional)
3 Tbs Stuffed Green Olives with Pimiento or Green Olives
75 gram White Cheese

Dressings (mix all the ingredients well) :
2 Tbs Extra Virgin Olive Oil
2 Tbs Lemon Juice
a pinch Salt
a pinch Pepper
1 Tbs Sugar

Directions :

* Mix well Cherry Tomato, Olives with Dressings.
* Cut cheese into small bite and put in the top.
* Refrigerate before serving.

Pineaple & Papaya Juice

It is too sweltering today. We got this hot humid weather almost weeks.. I really need to refresh my body with something not to sweet beverage but will make me instant fresh !

I open my refrigerator and check what fruits I have. I found Papaya and Pineaple.
Hmmm..., just to look at them I imagine the sweetness of Papaya, the freshness and juicy of Pineaple will flow in my throat, make me quick grab them at put it into my juicer..

Here I am.. Enjoying the fresh and cold Pineaple & Papaya Juice with smile.. :)


Ingredients :

1 Cups Fresh Papaya
1 Cups Fresh Pineaple
1 Tbs Fresh Lemon Juice
1/2 Cups Ice cube

Directions :

* Put all the ingredients into juicer, mix them until well blended.
* Transfer to serving glass to enjoy.

Stir Fry String Bean with Shrimp

Wanna enjoy Veggi with tasty taste. This Stir Fry String Bean with Shrimp is the one.
It's simple to prepare, simple to cook but tasty to enjoy..

Ingredients :

500 gram String Bean - clean and cut 1 inch length
200 gram Fresh Small Shrimp - clean and peel the skin
3 pcs Garlic - smash / chopped
1 block Kitchen Broth Stock
1/2 cup Hot Water
2 Tbs Olive Oil or Vegetable Oil
a pinch of Salt to taste.
Directions :
* Heat oil in the Wok with high fume.
* Put garlic and stir until garlic starting to fragrance.
* Put Shrimp, and keep stirring, until the color starting change become pink.
* Put String Bean into it and stirring well.
* Follow with hot water, chicken broth stock, and salt to taste.
* Keep stirring until bean cooked, but still crispy.
* Turn off the heat, transfer to serving bowl .

Yam Kolak (Indonesian Dessert Yam in Coconut Milk)

Last weekend I visited Bogor, a city near Jakarta to enjoy the culinary from this city. Bogor is also famous of Talas (white Yam). I bought 3 medium size of this Yam, and today I have chance to make this Yam into Kolak.
Kolak is an Indonesian dessert made with coconut milk, palm sugar with pandanus leaf for flavour. In some versions is always use banana or plantain and sweet potato or cassava, pumpkin and sometimes added with jackfruit. In Indonesia Kolak is popular during the Ramadhan.
I like the texture of Yam, a combination of sticky and chewy. So today I made this Yam into Kolak to everyone in my home to enjoy..

Ingredients :

3 medium size White Yam ( Peel the rough skin until you can see the white meat of Yam and Rinse Yam with water and 1 Tbs of Salt ) - Cut Yam into small bite ( Soak into Water and 1 Tbs Salt) - Drain the Water.
1000 ml      Water
400  ml       Coconut Milk
8     Pcs      Pandanus Leaf
400  gram    Palm Sugar or Brown Sugar
1     Tbs      Salt

Directions :
* Bring water to boil
* Put the Pandanus Leaf and Yam, and bring to boil or until Yam is half cooked (become tender)
* Add the Coconut Milk and Palm Sugar.
* Bring to boil.
* Turn Off the heat. -- Take out the Pandanus Leaf.
* Enjoy the Yam Dessert. 
 

It is served either hot (especially if fresh cooked) or cold. Enjoy.. :)

NASI GURIH BAKAR (Burn the Rice!!)

This weekend I cravings for this "Nasi Gurih Bakar". I don't know how to translate the name into English. But roughly said "Burn The Rice". It's make me smile when I type this word. :)

I know this food when I came back from state to my home country, Indonesia . It is sound funny also for me when the first time I introduced it. The taste was good.

The chance to make it - is today, when I really want make it with my style (ha..ha..!) ( --as always--). This time my modification for this food, I balanced the taste of savory, salty, sweet and spicy together. The fragrance from herbs like bay leave, lemongrass, and smell of banana leaf when we burn this "Nasi Gurih Bakar" is absolutely unspeakable. I added Basil into rice, and this recipee is just so perfect.. (at least for me..) ;-D

The appearance of this food is so plebeian but the taste is so excotic that you will not forget !

Ingredients :
( A) Savory Rice

3 cup Rice
1 cup Coconut Milk
100 gram Dried Anchovy -- rinse with a little bit of salt, and drain.
4 pcs Bay leave
2 pcs Lemongrass -- rinse and crushed or smashed flat
1 tbs Salt

* Cook your rice as usual but decrease the water 1 cup from amount that you usual cooked. Coconut milk substitute the water above. Add the Bay leave, Lemongrass and Salt into Rice Cooker.
* In the middle of cooking, when the water start boiling, add the Dried Anchovy into rice, mix well and continue to cook.
* Cook the rice until done.

Ingredients :
(B) Tempeh Bacem ( Indonesian Sweet Marinated Tempeh )

500 gram Tempeh (* Indonesian Cuisine made from soy bean) - cut into cube size
2 cm Galangal (crushed or smashed flat) or 2 tbs of galangal powder
2 pcs Bay leave
250 ml Coconut Milk
250 ml Water

Spice Paste :

4 pcs Shallot
2 pcs Garlic
1 tbs Coriander
1 tbs Tamarind
2 Tbs Palm sugar or Brown Sugar
1 tbs Salt

* Grind or blend the spice paste

* Boil the coconut milk, add the spice paste with Tempeh, Galangal and Bay leaves. Add the water and continue cooking until the spices and water are absorbed. Then cool them off - set aside.

Ingredients :
(C) Fried Dried Shrimp and Burnt Shallots

100 gram dried shrimp -- rinse with a little bit of salt, and drain.
60 pcs Shallots -- peel the outer skin, rinse and drain.

* Using frying pan, fry the dried shrimp into hot cooking oil until crispy and golden brown.
* set a side the fry shrimp.

* Pour the hot cooking oil that already used into bowl.
* Using the same frying pan, with the oil that still stick in the pan (do not need to clean), burn the shallots until burnt ( the shallots will more tender )
* set a side the burnt shallots.

Ingredients :
(D) Additional herbs and spices

30 Pcs 'Birds Eye' Chili (Cabe Rawit) -- very small size of chili, has a very hot taste. (boil the Chilis for 2 minutes)
30 Pcs Bay Leave
15 Pcs Lemongrass -- rinse and crushed or smashed flat
1 bowl (salad size) of cleaned -fesh basil --> (I like to use a lot !)

15 pcs Banana leaf -- clean and rinse
30 pcs wood skewer or stapler


DIRECTIONS

* Put the banana lead on the table.
* Arrange A) Rice , (B) Tempeh Bacem ( Indonesian Sweet Marinated Tempeh ) , (C) Fried Dried Shrimp and Burnt Shallots with 2 pcs of Boiled 'Birds Eye' Chillis, 2 pcs Bay Leaves, 1 pcs Lemongrass and fresh basil on the banana leaf.
* Wrapped roll tight all the ingredients above with banana leaf.
* Pin the left and right side with wood skewer or using stapler.
* Bake ( 0r grill) in the heated oven at 220 C for 10 minutes each side. (total 20 minutes)

* Make for 15 and Enjoy... :D

Corn Dog (Hot Summer Dog)

It's summer time ! What will you do for your hotdog when enjoyed them at your backyard ?
If you feel boring with the same style of hotdog, it's worth it to enjoy this one..

This recipee, I combined corn with the hotdog and it's come yummy.
This time I fried the hotdog , instead put it in the grill . Have a "hot summer dog" everyone ! :)

Ingredients :

4 Pcs Fresh medium Corn (husked and clean, separate corn from the core)
3 Pcs Eggs
1 Cup Corn Flour
1/2 Cup All Purpose Flour
1 1/2 Cup Water (you can add more if you feel the batter to thick)
1 Tbs Chicken Stock Powder
1/2 tbs Nutmeg
Salt and Pepper for taste (optional)

1 Pack HotDog (8 - 10 pc) -- cut into two (optional)
Oil

For Serving :

3 Tomato
2 Onion
1 Pack Lettuce
1 Pack Sandwiches Bread
your favourite Mayonaise (and Ketchup - optional)

Directions :

- Mix together Flour, Water, Eggs, Chicken Stock Powder, Nutmeg, Salt and Pepper , make all become batter.
- Add Corn into batter.
- Wrap hotdog with this corn batter - Heat oil with medium high fume.
- When the oil is enough hot, put the hotdog and batter one by one until golden brown.
- Serve with your bread, tomato, onion, lettuce and your favourite mayonaise and ketchup .
- Enjoy the Hot Summer Dog !

Macaroni Schotel (Bake Macaroni with Beef Sausages and Cheese)

I know this dish as a Macaroni Schotel. I don't know "Schotel" (Dutch) mean "Dish" (English) until I prepare to write this recipe on my blog. So, this is a dish of macaroni !

My version of macaroni dish for this time is Bake Macaroni with Beef Sausages and Cheese.
I like to enjoy this dish with my big family on weekend when they visit my mum house. This dish is a favourite food of my nieces and nephews. I really like to watch them finish the macaroni, they move them all to their stomach.. Haa - what an enjoyment moment ! :D





Ingredients :

250 gram Macaroni or Rigatoni (short) - cooked al dente --> set a side

2 Tbs Butter
3 pcs Garlic - crushed and finely chopped
250 gram Beef Sausages - finely cut into small pieces
2 tbs Dry Oregano or fresh
2 tbs Nutmeg
1 tbs Coriander
2 tbs Salt
2 tbs Pepper
1 cube Chicken stock powder

4 Pcs Eggs - beat with fork and add 1/2 tbs salt & 1/2 tbs pepper
600 ml whole milk
1 Tbs flour

150 gram Shredded Cheddar or Parmesan Cheese (divided into two)


Directions

- In a pot, melt butter over medium heat.
- When butter has completely melted, add the garlic, and saute until the garlic yellowish.
- Add the beef sausages and keep stirring until the sausages start to cooked.
- Add the oregano, nutmeg, coriander, chicken stock powder, salt and pepper.
- Stirring until the beef sausages cooked.
- Remove from heat and set aside.

- Preheat the oven to 160 C

- Mix beaten eggs, flour and milk with 75 gram of shredded cheese.
- Pour into cooked sausages.
- Add macaroni or rigatoni and stirring well.
- Transfer to lightly grease baking dish.
(Arrange the Macaroni and Sausages, try the liquid mixture cover the macaroni / rigatoni)
- Sprinkle the rest of 75 gram cheese on top.
- Bake for 30-40 minutes or until the macaroni set firm or until skewer come out clean.

Useful Information for Measurements & Simply Guide

	SPOON MEASURES
1/4 teaspoon			1.25 ml
1/2 teaspoon			2.5 ml
1 teaspoon			5 ml
1 tablespoon			20 ml

1 UK/US Tablespoon 15 ml = 3 teaspoons
1 Australian Tablespoon 20 ml = 4 teaspoons

* I have used international 15 ml tablespoon measures.

WEIGHT 10 g 1/4 oz 220 g 7 oz 425 g 14 oz 30 g 1 oz 250 g 8 oz 475 g 15 oz 60 g 2 oz 275 g 9 oz 500 g 1 lb 90 g 3 oz 300 g 10 oz 600 g 1 1/4 lb 125 g 4 oz 330 g 11 oz 650 g 1 lb 5 oz 150 g 5 oz 375 g 12 oz 750 g 1 1/2 lb 185 g 6 oz 400 g 13 oz 1 kg 2 lb
LIQUID CUP MEASURES 1/4 Cup 60 ml 2 fluid oz 1/3 Cup 80 ml 2 1/2 fluid oz 1/2 Cup 125 ml 4 fluid oz 3/4 Cup 180 ml 6 fluid oz 1 Cup 250 ml 8 fluid oz
OVEN TEMPERATURE GUIDE
Low : 150 C = 300 F Moderate : 180 C = 350 F Medium Hot : 200 C = 400 F Hot : 220 C = 425 F Very Hot : 230 C = 450 F LENGTHS 6 mm = 1/4 inch 12 mm = 1/2 inch 2,5 cm = 1 inch

Tonic Chicken Soup

This tonic chicken soup (chinese style) is very healthy ! All the ingredients are very good for our body. You can google the ingredients if you want to know what the benefits of the herbs.

My mom is love to cook this chicken soup anytime I need more energy. This is good for you to consume if you need a boost for your body. It is really good for your health.
In my family, we consume this tonic chicken soup after or during sick and it a must food for woman after gave birth (we consume this soup everyday for almost one month) .
We also enjoy this very healthy soup as our regular menu, because it is delicous..

It' s taste delicious and very good for your body - what are you waiting for ? Lets cook it ! :)





INGREDIENTS :

1 Tbs Red Yeast Rice (also know as Red Koji Rice )
10 Pcs Red Chinese Date (also known as Dried Jujube Fruits)
3 Tbs Goji or Wolfberry (commercial called Goji Berry)
1 Tbs Ginseng - finely slice
3 Tbs Chinese White Wine
10 Cm Ginger - finely slice
1 Big Whole Chicken - cut into bite size
2 L Water

DIRECTIONS :

- Bring the water to boil.
- Put all the ingredients except ginger into boiling water.
- Simmer for about 30 minutes with high fume.
- Reduce into small fume, add the ginger and continue to simmer for another 30 minutes.
- Cook until chicken become tender.
- Salt to taste.

** you can find all the ingredients at asian grocery store or chinese medicine store.

Spaghetti in Scrambled Eggs with Olives

This is a very simply , easy and tasty recipe. What I can say is an Italian simply food, but have a good delicacy.
when you want relax and enjoy your home time, but still need a delicious food to accompany, this recipe is a worth it enough for you to try..

Ingredients:

250 gram Spaghetti
5 Pcs Garlic cloves (crushed / finely chopped)
2 Pcs Fresh Tomato (finely chopped)
1 Cup Fresh Cilantro (finely chopped)
3 Pcs Eggs ( Lightly beaten with little salt and pepper)
2 Tbs Stuffed Green Olives with Pimiento or Green Olives
4 Tbs Olive Oil
1 Tbs Salt
1/2 Tbs Pepper

Instructions:

1. Cook spaghetti in the boiling water with 1 Tbs Olive Oil, until al dante. Drain the pasta, to stop cooking, rinse under cold water. Set a side.
2. Using a frying pan heat 3 Tbs olive oil with a medium heat, sautee the garlic until you can smell the fragrant.
3. Add the tomato and green olives and stirring occasionaly.
4. Add the spaghetti, add the beaten eggs, scramble and keep stirring until the eggs looks cook good enough.
(do not overcook the eggs)
5. Add salt and pepper to taste.
6. Add Cilantro.
7. Turn off the heat.

*Optional : top with with grated Parmesan cheese.

Chocolate Fudge Brownies Biscuits

I can call month of February as a Month of Chocolate. Chocolate is everywhere as you can see in every shopping center ! I can remembered when we still in Junior and High School, our heart will be pounding since the night before Valentines Day, wondering how many chocolate we will receive from a guy that interesting with us. Ha ! Such a crazy memories.... I know, it will be a bad day for a girl who not receive any chocolate, but believe me, at that time in my class is a happy time. We can received a chocolate from our closest friend. (girl can give a girl, but not from boy to a boy) :D -- Of course, because a boy is not really care he will get chocolate or not.... !

Last Valentine Day, I was invited to come to my old friend home from high school. We just want to spent evening time together. I made this chocolate fudge brownie cake for us to enjoyed, I made this cake to share how I appreciated the friendship that we still keep in a good shape for a long time.. It's simple to make this cake, and good to enjoy with your favorite coffee or tea.. !



CHOCOLATE FUDGE BROWNIES

INGREDIENTS:

3/4 Cup All Purposed Flour
1/2 Cup Self - Raising Flour
1 Cup Chopped Almond / Macadamia / Walnuts
1/2 Cup Chocolate bits
125 gram Unsalted Butter
200 gram Dark Chocolate
2 Tbs Golden Syrup
2 Eggs Lightly beaten

DIRECTIONS :

1. Sift the all purposed and self raising flour into a large mixing bowl.
2. Add the almond / macadamia or walnuts and chocolate bits and make a well in the centre.
3. Combine the butter and the dark chocolate in a small pan, stir over low heat until the chocolate has melted and the mixture is smooth.
4. Remove the chocolate mixture from heat, add the syrup and beaten eggs. Mixing well.
5. Pour the chocolate mixture into a large mixing bowl with the dry ingredients.
6. Using a metal spoon, stir until just combined.
7. Cover the mixing bowl with plastic wrap and refrigerate minimum for 1 hour.
8. Preheat the oven to 180 C (350 F).
9. Line a baking tray with baking paper.
10. Roll the dough at a time into a ball.
11. Arrange the balls on the prepared tray and bake for 12 minutes.
12. Remove the biscuits from the oven and transfer to a wire rack to cool completely.

* If desired, this brownie mixture can also be baked in a tin and cut into diamond shape when cooked - dust with icing sugar on top or spread with your favorite rich chocolate icing before cutting.

Home Made Lasagna with Special White Sauce

This lasagna is very delicious, with a fresh ingredients that you buy from local market, plus with the special homemade white sauce, will satisfy your appetite. To make this lasagna, is time consuming but I guarantee you is worth for all the effort.
Lasagna is one of my favorite Italian food for the pasta. So, in my extra time, I really enjoy to cook this delicious meal . Bon Appetit !!

Ingredients :

Lasagna sheet - cooked al dente or you can use ready to cook lasagna sheet

WHITE sauce:

2    Tbs     Butter
100 gram   All purposed flour
1     liter   Whole Milk
100 gram   Shredded Cheddar Cheese1/2 tbs Pepper
1     tbs     Grated Nutmeg
1     tbs     Salt

MEAT Sauce:

3 Tbs         Butter
3 pcs         Onion - chopped
2 pcs         Garlic - crushed and finely chopped
500 gram   Ground Beef
750 gram   Fresh Tomatoes - chopped
150 ml       Ketchup / Tomato Sauce
1 tbs          Dry or fresh Oregano
1 tbs          Dry or fresh Basil
1 tbs          Dry or fresh Rosemary
3 Tbs         Sugar
1 tbs          Salt

SPRINKLE :

150 gram Shredded Cheddar Cheese
150 gram Shredded Parmesan Cheese



DIRECTIONS :

WHITE Sauce :
 - In a pot, melt butter over medium heat.
- When butter has completely melted, add the flour and whisk until smooth.
- Slowly add the milk and keep stirring, add the shredded cheddar cheese, pepper, nutmeg and salt.
- Whisking constantly to prevent any lumps from forming.
- Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy.
- Remove from heat and set aside.
 MEAT Sauce :

- In a saute pan, melt butter over medium heat.
- When butter has completely melted, add the garlic and onion, and saute until the onion yellowish.
- Add the ground beef and keep stirring until the beef is no longer pink color.
- Add the chopped tomatoes, tomato sauce, oregano, basil, rosemary, salt, pepper and sugar.
- Stirring and cook until the MEAT Sauce become thick.
- Remove from heat and set aside.

HOW TO ARRANGE :

- Preheat oven for 180 C
- Spread the baking dish with butter.
- Arrange the pasta sheets in baking dish covering the bottom of baking dish.
- Evenly spread a layer of MEAT Sauce .
- Continue spread a layer of WHITE Sauce .
- Sprinkle with Shredded Cheddar and Parmesan Cheese.
- Repeat with arrange the PASTA SHEETS, add the MEAT Sauce, continue with WHITE Sauce and Sprinkle with Shredded CHEESE.
- Doing this until all ingredients finish or reach to the top of baking dish.
- Bake until top is bubbling is about 25 minutes.
- Remove from the oven and let lasagna stand for about 10 minutes before serving.

- Bon Appetit !!

Lapis Legit (Indonesian) ~ Spekkoek (Dutch) ~ A Thousand Layer Cake (English)

If Tiramisu is the one of the most popular cakes for Italian, I can say LAPIS LEGIT is the one of the most popular cakes for Indonesian. The cake is enjoyed during special celebrations like Birthday, Idul Fitri (Ramadhan), Christmas, etc. In my childhoods life, I always can found this cake in every single house that I visited during Lunar New Year (Chinese New Year), even until now.

The cake has firm, soft texture, and you can smell the fragrant of a spice-flavored (spekkoek) combined with the sweetness taste from this cake. The cake requires lots of patience to bake and all the multilayered cakes made by pouring a small amount of the batter from a small cup used a top of the flame from the oven, baked them one layer after another until more than 30 layers! This cake is very special, It is difficult and need a lot of patience to make. For me, if I am not happy and not put love to make this cake, definitely will failed. I got this recipe from my mum who got this from my grandma, just said, this is our family recipe. I can said in my generation, I am so lucky can keep this recipe for the future. :)

Why this cake is very special, the truth is use a lot of eggs yolk, butter and of course has a lot of calorie in every piece :( Celebration is celebration, the day is we celebrate something special occasion. That's time we are not really count how much calorie for every food that we enjoyed, we just love the the time when we gathered together.. We share the story, share the laugh, share the love.. That is why I can give my appreciation for this cake as the goddess cake !

INGREDIENTS :

2 kg (30 - 32) Eggs Yolk
8 Pcs White Eggs
500 gram Sugar
700 gram Margarine
250 gram Wisjman & Zonen - Dutch Butter
200 gram All purpose flour - shifted
1 tbs Vanilla powder
2 tbs Spekkoek Powder
35 tbs Sweet Condensed Milk
35 tbs Milk Powder

DIRECTIONS :

1. Beat the eggs yolk and sugar in the mixing bowl until well combined.
2. Add the Butter and Margarine,continue to beat until the mixture smooth and creamy.
3. Put into the batter Vanilla and Spekkoek Powder.
4. Stop Mixer or put in the lowest speed, mix the batter with flour.
5. In separate mixing bowl, beat eggs white until fluffy.
6. Put the eggs white into the batter and mix gently until well combined.
7. Grease with butter and flours the baking pan. (25cm x 25 cm and 10 cm depth)
8. Using a cup, fill the batter into the cup and mix with 1 tsp of milk powder and 1 tsp of condensed milk.
9. Pour the batter from the cup into baking pan.
10. Bake in preheated oven, only used the heat (flame) from the top of the oven, until evenly golden brown.
11. Remove from the oven and repeat procedure no:8, and make around more than 30 layers or until the batter is finish.

Brownie Batter Chocolate Pie

Do you cravings for chocolate but you want something different way to enjoy chocolate, it's not like just bite your chocolate bar? You should try this sweet delicious Brownie Batter Chocolate Pie. Anyone who like chocolate will love it.
I got this recipe from Erin Markel, Maryland. She really like Pies, any kind.., and she is very nice for shared this recipe with me.
I just tried to made it this Sunday afternoon. It's come out good and my husband like it .
He said to me to save it for tomorrow morning for his breakfast. Breakfast with Chocolate Pie ?
Ok.. , Nothing's wrong with that honey.. ;-)

Ingredients :

1 Pie Crust (pre bought or home made) * for home made : see my apple pie - March 2010
1 Cup Semi Sweet Chocolate Chips
1/2 Cup Butter ( 1 stick)
1 Cup Sugar * if you prefer not to sweet like me, I used just 2/3 cup
pinch of Salt
1 TBS Unsweetened Cocoa Powder
3 Pcs Eggs
2/3 Cup Evaporated Milk
1 tbs Vanilla

Directions :

* Preheat Oven 350 F.
* Melt Chocolate Chips and Butter at 50 % power for 2 minutes ( or you can use double boiler method )
* Until Butter is melted, Stir until smooth.
* Whisk in Salt, Sugar, Cocoa Powder, Eggs, Evaporated Milk and Vanilla extract.
* Whisk until well blended.
* Pour chocolate mixture into crust.
* Place Pie onto cookie sheet. This helps keep the pie from spilling when you put in the oven.
* Bake for 30 minutes or until filling has puffed, but center still wiggles.
* Cool completely.
* Refrigerate until ready to serve.
* Garnish with whipped cream and chocolate shaving.

** Yo may want to bake the pie shell for 8 minutes before filling the shell with the chocolate stuff.

Three Layer Chocolate Rum Pudding

If you asked what my favorite dessert, Pudding must be in one of the list. Especially Chocolate Pudding !

Last Christmas, when we gathered with friends and families to have Christmas dinner, I had no extra time to made any dessert. But a feast without dessert for me is like you enjoy the good movie without see the ending.. So, I made this dessert in the middle I am doing something. It is easy, simple and you still can do any job that you need to finish ! :-)

Ingredients

(A)
Agar Agar Powder - ready to use 1 sachet
your favorite chocolate milk 900 cc

(B)
Agar Agar Powder - ready to use 1 sachet
your favorite plain milk 900 cc
Belgian Rum 2 tbs

(C)
Agar Agar powder - ready to use 1 sachet
your favorite chocolate milk 900 cc

*Agar Agar powder is made from seaweed is easily find in any grocery store.

Directions

1. In a saucepan, stir together 1 sachet of Agar Agar powder and chocolate milk - (ingredients A) . Place over medium heat and slowly stir. Bring to a boil.
2. Remove from heat and pour the chocolate liquid into the serving bowl or dishes.
3. Wait until cool enough.
4. Continue with ingredients ( B ) with same directions. This time you pour the white liquid over the chocolate liquid that you already made.
5. Finish with the ingredients (C) with same directions above.
6. Let cool briefly and chill in refrigerator until serving.