January 19, 2012

Grilled aromatic rice / Nasi bakar rica-rica




I found that my habit of collecting the free magazine from every corner of the restaurant, Deli, supermarket or cold storage in the island is becoming more and more fascinating.
By now I have so many of them, such lets eat, NOW, the mag or Hello Bali, one thing I like the most is their concept, keep the tourist nor resident up-to-date, it charitable and seducing.
Most of the magazines are consider appealing, interesting and very informative, they discussed about many things and it makes sure that we are not miss a thing
The great thing I like that it contains would never be so boring.

Couples days ago, is the due time for the new issue form one of free magazine had been launched; I grabbed it off without any hesitations. When I got home I just have no patience to have my coffee, sit back and relax, reading the magazine up to obliterate my inquisitiveness of the new issue.

It certainly comes to the interesting part when I saw the glance from the picture of nasi bakar (grilled steam rice), it was really caught me attention. it explain where to get and specifically well describes how the taste is. To be honest, nasi bakar is not actually new to me, I have herd before and much scattered in the web site. 




There are quite numbers varieties of nasi bakar, one of them that I have seen it on local TV is nasi bakar sumsum (grilled steam rice stuffed with marrow), the story behind was inspiring and encouraging, It was about a very small family business, they were struggle, putting up all the effort to make their dream come true and finally they were succeed to make their nasi bakar sumsum became one of masterpiece selection of food in their region.

In general, Nasi bakar/grilled steam rice is aromatic steam rice stuffed with spiced chicken, meat, fish, prawns or mushrooms and then wrapped with banana leaves. Firstly, the stuffing has to be cook/process as your desire so it would offer you comfort home-cooking yet exotic.




I made my own version of nasi bakar and I like to make some modification for it taste the best, *perhaps* it make my picnic authentically striking too!
I called it nasi bakar rica-rica, I made the stuffing base on ikan rica-rica ingredients, I use pindang tongkol ( evaporated process cob fish) and the essential flavour that be special wrapped the whole stuffing is the lemon basil ( daun kemangi). It’s one of my most favourite Indonesian herb, the smell could turn me up-side-down
Well, my nasi bakar was turned became my most favourite dish, it really please me and it sensational too, that's because I do make it at it best :)

Nasi bakar is out of the ordinary, the banana leaves not only enrobed the rice but they impart a subtle flavour and create seducing aroma, earthy and versatile.



 


Grilled aromatic rice / Nasi bakar rica-rica
makes 3 wraps




 
Ingredients




For the rice
2 cups rice 
*Measure the rice with a cup that include when you buy the rice cooker.
1 lemon grass, brush and knotted
2 pandan leaves, ripped and knotted
good pinch of salt
water





For the rica-rica
6-7 shallots, slice
8 bird eye chilli, sclice/adjust the spiciness to your desire
1 lemon grass, brushed and knotted
1 cop fish (pindang tongkol) substitute tuna
Big handfuls of lemon basil (kemangi)/off the stem 
Salt to taste
oil for frying

banana leaves
Tooth picks



Method

Aromatic rice
Place the rice in the rice cooker pot and simply wash clean and the rice.
Add lemon grass, pandan leaves and season with salt, top up with water 
* measure the water according to the most rice cooker instructions recommend.

Place the pot into the rice cooker, cover it and let it cook until its done or
the rice cooker automatically turns off

Heat little the oil in the pan, shallow fry the fish both sides.
Remove the fish and shred, keep aside
Heat the oil in wok, add-in onion and lemongrass, fry until the onions gets wilted
Add-in chilli fry about 1 minutes, in goes shred fish, 
stir until all ingredients are well combine about 4-5 minutes.
Off the fire and then add-in lemon basil (daun kemangi) and stir.



Wrapping

Wilted the banana leaves using the stove fire, 
do very quick or otherwise you banana leaf would burnt off :(

Lay the banana leaves on your working place, 
scoop the steam rice 1 ½ cups, place the rice on top.

Scoop about 2 spoonfuls the rica-rica stuffing on top of  aromatic steam rice
Roll it up until resemble tube, secure one end with tooth pick.

Push down the rice through the other hole of the wrap using the back of spoon to make it solid and packed and then secure the other end using tooth pick.

Meanwhile heat up your grilling, once its hot, grilled the wraps on each side 
until the wraps just nicely charred or 
you get the aromatic smell from banana leaf about 5-6 minutes

Serve immediately 








I have the steam that I wish to share here, to make my self just feel relieved and aware that some people really don’t know how to appreciate other people work.


Its pretty sad though …

I gone trough an uneasy week and it cause me tense, I was so being little neglected from this blog, it because I was focusing to short some sort of nightmare I have never wish, it horrible indeed!

I was devastated and felt cheated facing the issue, it was unbelievably shock that my picture HERE had been taken without my knowledge and my permission, it included in the soft copy for the charity event *with some entry fee written on it* that scattered on the social networking “Facebook” and according to a source that it produce as hard copy too. I wrote a letter at that time, requesting a clarification in purpose to have some clear explanations to what the person had done to my work. The person was explaining the story behind and apologized, so and so…it shouldn’t happened this way, the person may ask me anytime to have my work by sending me email, as simple as that and if it for charitable activities I would be most happier that I could help and sharing.

Well, unfortunately after the long writing and exhausted negotiation, the person was giving me unreasonable signal as in the letter attached a file that totally surprised me, it never explained anything other than saying thank you! The person had replaced my work with others as soon as being caught; I totally get the picture and understand to what the person trying to say, yes! The person was refusing to give a credit to my name as a reward and it consider as just humble compensation that I was asking for, I was speechless!


I was end up with all disappointments of the person unpleasant action and behaviour , this is embarrassing, *by now the person absolutely had it my work, of course after it downloaded through my blog * the fact that it totally unfair to me, I was so up set and heartbreaking!

To me this is a big deal and totally intolerable when someone have abused our work, sneaky around and stealing our work like nobody business. sigh..
After all happen, sadly the person ultimately dodged from the responsibility when being asked to counts his actioned that harm others. It is not good at all!
The person didn’t offer me nothing, it perhaps only the arrogance's that shows me as an elderly person. Thank you!

I do hope, the person would really revising and change the banner or leaflet that include my work to make sure that my self don’t look silly and humiliated.

I'm so sorry that i could not included any link to lead you (to proof you) to see my photo being publish and finally revised for the HUGE event in other country. 
I still waiting and needed more time to work with it until all clear.

Dear Readers, thank you for reading!



 



January 10, 2012

Milk tapioca cookies (Kue bangket)



Well, yeaah, I have finally here at 2012, twelve new months, it definitely new phase to get going another creativity, create some great idea and optimism in the goal of achieving a perfect dream.
I do really hope that the year of the dragon would bring me, you and yours a good luck!


I had taken a week solid quiet, have wonderful break that I had plan it before, it’s just to chill-out, relaxing, do some stuff that pleasure my self for sure, NO cooking, NO writing, NO photographing!  All I have is the bliss to enjoy and celebrate the started of 2012
Frankly, I've decided not to make any resolution for this year as perhaps most people did, I just want everything running naturally and let it flowing like water, fills me inspirations to confront this year.



It’s the time, when I feel all good and bright, cooking and baking again! I had wished a recipe in mind and claim my demand before it posted to be the FIRST post of 2012 on my cooking blog. It should have very special, truly Indonesian, authentic and strait-forward.
I’ve making up my mind to lift up kue bangket--hidden treasure trove cookies from Riau-Indonesia that deserves to be exposed worldwide. 
I have used the recipe from Rurie blog and I comprehend it story through her writing.  




After reading the recipe, understanding the ingredients and method, I was fascinated by the looks and it triggers me to make them.
I've modified the recipe, adjust the sweetness, adding up grated parmesan cheese and balanced the sweetheart with pinch of sea salt, oh yes we love anything that cheesy.

I used jelly-mold to form the cookies, unfortunately my chocolate mold didn’t works for these cookies, it perhaps the shape were to small and the design are just too complicated to hold up and release the mixture.



These little cutie are sexy and gorgeous, really melt in the mouth, made from tapioca flour, it absolutely straight forward recipe that I exactly looked for. 

I just love every bit of it! Light and fun to be a snack :)



 



Milk tapioca cookies
Kue Bangket Susu



 
Ingredients

250g tapioca flour
60g butter (room temperature)
40g icing/confectioner sugar
30g grated parmesan cheese/optional
40ml sweetened condensed milk
2 pandan leaves, ripped--substitute vanilla bean
Pinch of sea salt





Method 


Preheat the oven to 140C. for 25 minutes.

In a wok place tapioca flour with pandan leaves, Toast over medium fire, 
cook and stir until the leaves appear to be crisp 
or you feel the flour turn up so light--the purpose is to make the flour losing its moisture. 
Leave the flour aside to cool.


Once the flour has cooled down, add-in all ingredients, 
mixed everything using your hand until well combine. 
*The mixture will be very crumbly, so don’t be surprise and stressful.

Spoon and packed the mixture into the mold 
*I use jelly mold or you can use your speculaas mold if you have.
Press the mixture using your thumbs, make sure it holds together 
so it would easily come out from the mold, neat and pretty.

Release the cookies from the mold and place it on the lined baking tray, 
*have very gently work and patience on this step or 
you would end up with all stressed as it ruins the shape 
and make the cookie back to crumbs.

Bake the cookies for 10-12 minutes, 
*I suggest to use 3 baking tray to divide the batches of the cookies.

When the cookies are cooked and removed from oven, 
let them stay in the baking tray undisturbed until it cooled 
as they are so fragile and very delicate. 
Bake the rest until all done.

Once they are cooled, transfer these delicate cookies in the jar, 
and do not over arranging—as I said they are fragile and delicate 
so be gentle and patience, patience, patience…


~Recipe via  Rurie at wittycute.com and modified by me~



December 31, 2011

Balinese chicken sate, a guest post for My Cooking Hut



Before The year of 2011 is getting very very old, I have another privilege to be a guest writer on My Cooking Hut, something delicate to share to an end of 2011.
I was completely flattered by Leemei invitation to be a guest writer to reach all My Cooking Hut readers as it one of my favourite food blog since 2008.

Leemei is one of a kind, her food blog is such an inspiration and her passion have spelled me ever since. She has recently launched her cookbook “ Lemongrass and Ginger Cookbook: Vibrant Asian Recipes” *anyway, I have prepare a space for her cookbook to be place in my book shelves, it just matter of time, hoping that my favourite bookstore in town would have it shortly :) and Im sure I’ll holding it in my hand :))

I adore to all her beautiful photography, her simple styling yet eye catching and the lighting--oh I love it the most! She can deliver every detail on her food photos perfectly until I could not take my eyes away.

Please have your pit-stop at My Cooking Hut to check out my guest post before you light your fireworks to celebrate the year of 2012

Leemei, thank you for having me at My Cooking Hut!


* By now thousands of parties are being prepared, variety food from different cuisines, tons of liquors & wines. 
New Year eve in Bali is truly one of a kind!



Happy New year 2012

December 28, 2011

Matcha (green tea) sea salt cookies



Another jar of my finery treats for the festive season is these lush green matcha cookies, the divine flavour is dominated by the deeper bitter flavour, incredibly rich and versatile. The aroma and the colour are such inspiration and I absolutely deeply in love with. A very good treats which make it suited for the festive season, snacking them and totally enjoy at every bite of it.




I have to tell you, I always tempting to have anything that contains the touch of matcha, moreover beverage such a soya matcha latte, it’s a great company for the sundown and it makes the scene even fantastic! Later, the nightfall would be the peaceful night before hits the bed.




I was sticking to my plan of baking some matcha cookies, looking something so dearly that could impress me to be pack in the jar and beautiful to look at. Without any hesitation, I decide to move forward with Martha Green tea Cookies recipe as I need to short the time of surfing, in intent to pin the desire one. At that time, I was thinking of being creative with some idea of making these cookies really glowing and having some contrast to balance the flavour. I came up with the additions of sea salt to be sprinkle on top before it baked, trust me…this sweet heart would hit your satisfaction up to the air :))
 
In the end, I was happy with the result, the sea salt actually works as enhances to all sweet delight and I could not stop munching them! it’s good to be true that with the balance of sea salt and bitterness became wonderful wrapped-up to the whole package!




 


Matcha (green tea) sea salt cookies

Ingredients

  1 cup all-purpose flour, plus more for dusting
  1 tablespoonful matcha
  1/2 cup unsalted butter, softened
  1/3 cup confectioner sugar (more if you use a very good quality matcha)
  1 egg yolks
sea salt for sprinkles




Method

Sift the flour and matcha in a bowl. 
Cream butter and sugar in a mixer bowl on medium speed until pale and fluffy, 
about 3 minutes.

Reduce speed to low. Add flour mixture and beat until combined. 
Add-in yolk and beat until mostly incorporated


Shape the dough and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees. 
Roll out dough on a lightly floured surface to a 5 mm thickness 
or between two non stick baking sheets. 
Cut out cookies in desired shapes using cookie cutters. 
Set them on baking trays lined with cookie sheet.

Bake until crisp, but not dark about 10-15 minutes. 
Transfer cookies to wire racks, and let cool completely.



cook note, 
Good quality matcha has more intense of bitter edge, 
so be wise to add-in amount of sugar 
or otherwise your cookies would end up either too bitter or to sweet. 





December 24, 2011

Christmas chocolate biscuits



At this time of the year I always deeply feel in my heart a gift of joyful, incredible blessed and glowing. There’s something about Christmas, it’s the special season to give very special caring and special sharing. To me, “December “has forever called for Christmas, A very wonderful holiday season!
Christmas is all about cooking and baking, having some pretty decorations to every corner of the house. I find it sensible and wise to do things that make the season shining through and celebrate with the joyful and cheerful


Although the day today had completely gloomy, it all really doesn’t matter because I think that was kind of the sky painted and dimness which brings the mood of Christmas is just perfect, pleasing and calm as the season has it own way which should be.
To celebrate the festive season, today I baked the Christmas chocolate biscuits and my favorite Christmas recipe that usually taken from none else other than NigellaLawason--the reasons, it because easy to make and it has very basic preparations, its an absolute requirement!
 
I did a minor modified to her recipe such adding vanilla, add-in extra amount of cocoa powder and fixing the quantity of sugar because I did some fun icing to the biscuit for them to looks appealing for the holiday season, *oh not to forget to mentions that I love my biscuits so have intensity of chocolate, the rest I followed the recipe exactly as I like to make sure that the recipe really works on my taste.



Wishing every one of you a wonderful Holiday season.

May your season be blessed with peace, be filled with all its joys and love.

Merry Christmas!

" Thank you for all Cooking Tackle reader for the amazing support and encouragement over the past 12 months "











Christmas chocolate biscuits
Recipe via Nigella Lawson and modified by me



Ingredients

250g soft butter

100g caster sugar

1/3 cup cocoa powder (40g for original recipe) 

300g plain flour--I use kunci biru flour 

1 teaspoon vanilla 

1/2 teaspoon  bicarbonate soda   

1 teaspoon baking powder 








  Method

Preheat the oven to 170°C/gas mark 3 and line a baking sheet

Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in cocoa powder (sieving if it is lumpy) and when that’s mixed in, beat in the flour with the bicarb and baking powder.
Or just put everything in the processor and blitz, if you prefer.

This mixture is very soft and sticky and I find it easiest to form the biscuits using smaller size of ice cream scoop or you can always do pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet, you should get about 12 on at a time.

Bake each batch for 15 minutes, even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool. They will look slightly cracked on top, and it’s this cosy, homespun look I love.

  Remove the baking sheet to a cold surface and let it sit for 15 minutes before transferring the biscuits to a wire rack, with a sheet of newspaper under it (to catch drips while topping them).

** You can always decorate your biscuits with some festive topping or just simple icing as I do



FOR THE FESTIVE TOPPING:

2 x 15ml tablespoons cocoa powder
175g icing sugar
60ml boiling water, from a kettle
1 teaspoon vanilla extract
Christmas sprinkles