Thursday, May 28, 2015

Tempeh Steak with Mushroom Sauce

As Indonesian, tempeh is one of our main food; it is abundant, so easy to find and barely cheap. We used to cook it as our traditional food like fried tempeh, vegetables stewed in coconut milk (sayur lodeh), javanese diced tempeh with spiced coconut grated (botok), etc. But this time, I’d like to change its appearance by turning it into western food.

Find the recipe at Eliza Setiawan and I just cant help myself not to try it. I mean, yes we’ve already have special food made from spiced mashed tempeh shaped into oblong (mendol), it is so popular in east java province, a perfect companion for black beef soup (rawon). But I really want to try tempeh in a very simple ingredients as the western food without any exotic eastern spices.

Tempeh Steak with Mushroom Sauce


400 gr tempeh, diced, steamed, mashed

3 garlic cloves, minced

½ onion, minced

1 medium size free range egg

1 tbsp gluten free flour

1-2 tbsp vegetable oil

Salt, grated nutmeg, pepper to taste

Mushroom sauce:

3 garlic cloves, minced

½ onion, sliced

Champignon or chestnut mushrooms, finely sliced

300 ml water/ stocks

2 tbsp soy sauce

1 tbsp low sodium soy sauce

1 tbsp Worcestershire sauce

Salt, grated nutmeg, pepper

1 tbsp vegetable oil to saute


Tempeh Steak:

In a saucepan, heat the vegetable oil over medium heat, sauté the garlic and onion until fragrant. Set aside.

In a large bowl, combine together mashed tempeh, sauted garlic and onion, flour, egg, salt pepper and grated nutmeg. Shape into patty shape by hand.

Heat griddle pan and lightly brush the steak with oil. Cook the steak for 4 minutes on the first side, and then flip them and cook for another 2 minute. 

Mushroom sauce:

In a saucepan, heat the vegetable oil over medium heat, sauté the garlic and onion until fragrant, add sliced mushroom, stir until cooked.

Add flour and stir around. Pour the water (stock), soy sauce, Worcestershire sauce, salt, pepper and nutmeg, stirring to form a sauce and let it bubbles for about 5 minutes. Pour over the steak, enjoy.

Finally, is it good? Yeah, but for my Indonesian tongue, this steak is less aromatic (maybe because I always compare it to mendol), but trust me, its not bad, especially when it blend perfectly with the mushroom sauce.


Honey All-Spiced Scrolls

with diced apple and raisin

3 years ago, I might find it odd to add spices into sweet treats like cake or bun. I used to think that spices should be in savory cooking, because like its name, the taste is rather sharp than sweet. For me, cinnamon, nutmeg or cloves are spices for savory Arabian/Indian influenced food.

Then my assumptions were crumbling to the ground when – for the first time – I ate cinnamon rolls. And I gasped. Mesmerized. The sweet exotic aroma kicks my taste bud. And I found the only reason why hundred years ago the western invaded eastern, our homeland. They were craving for these beautiful-exotic-warm taste!

As you can guess, since then I always have stocks of spices in my pantry, from vanilla bean, nutmeg, cinnamon (powder or bean), star anise, cardamom etc. The addition of tiny spices into the soup, porridge, bun or muffin really make them unforgettable.

So when I was in a need for something heartening and comfortable, I let myself alone in the kitchen to embrace flour, water, salt and yeast. Knead them, let them rest, punch, then shape. Sometimes I add chopped apple as the filling, but most of time I am more than enough playing with palm sugar, butter and all spices.

Honey All-spiced Scrolls
Original recipe from Taste Magazine, modified by me

375 ml warm milk
3 tsp dried yeast
1 tbsp caster sugar
600 gr plain flour
½ tsp salt
1 egg, lightly whisked
70 gr palm sugar
2 tsp ground all spices
30 gr canary, coarsely chopped (or apple and raisin)
50 ml honey

Combine milk, yeast and sugar in a bowl, set aside for 5 minutes until frothy.
Combine flour and salt in a bowl. Make a well in the center, pour milk mixture and egg into the well and stir until well combined. Cover with plastic wrap and set aside for 40 minutes or until dough doubles in size.
Preheat the oven to 180 C. Brush a 22cm round cake pan with butter. Line the base of the pan with non stick baking paper.
Turn dough onto lightly floured surface. Knead for 5 minutes or until smooth and elastic. Use a rolling pin to roll to a 30x40cm rectangle. Brush with one-third of melted butter. Combine sugar and all spices in a bowl. Sprinkle one-third of sugar mixture over dough. Fold a short side of dough over two-thirds of filling. Fold remaining third over top to enclose filling. Roll dough out to a 30x40cm rectangle. Repeat twice. Sprinkle with canary.
Drizzle with half of the honey. Roll up dough from a long side to enclose filling. Cut the log crossways into 8 portions. Arrange, cut side up, in pan. Cover with plastic  wrap and set aside for 15 minutes to rise.
Drizzle over remaining honey. Bake for 5 minutes. Reduce heat to 160 C, bake for 30 minutes or until cooked. Rest 30 minutes. Turn onto a rack. 
Enjoy the exotic aroma and taste, you wouldn't notice how many bun you eat, trust me..

Friday, May 15, 2015

Bite Sized Sweet Indonesian Thick Pancake

Nothing can beat the popularity of Terang Bulan as street food in Indonesia. Terang Bulan or Martabak Manis is Sweet Indonesian Thick Pancake filled with condensed milk, chocolate rice, cheese, crushed nut and don't forget a huge amount of butter.

Nowadays Martabak Manis vendor are getting creative, we could easily find the fusion Martabak Manis as it filled with matcha, taro until branded chocolate chunks. I know, it is a high fat food, but trust me, once you've tried, you could never stop. That good, I swear.

Anyway, in order to make this sweet tooth less guilty for me, I make the bite sized version without any kind of filling I mention above. Rather, I topped those mini sweet tooth with dulce de leche. Well I know it not zero calories, it is made from condensed milk for sure. But hey, mine is only using dulce de leche, not a triple filling!

Got this recipe from my besties @anitajoyo, you really have to try this.

2 eggs
50 gr castor sugar
300 gr plain flour
200 cc water
1 tbsp instant yeast stir with 3 tbsp water until frothy
1 tsp vanilla extract
1 tsp baking soda

Dulce de Leche

Beat eggs and sugar until pale. Add the rest ingredients except baking soda, stir until well incorporated.
Rest for about 30 minutes.
Pre heat the skillet with low heat. Add baking soda to the batter, stir.
Pour the batter, cook until you can see the bubbles start to form, spread with butter and remove from the pan.
Best serve warm with chocolate rice, cheese, or in my version, with dulce de leche.

Wednesday, May 6, 2015

Takoyaki and #365clickprojects


It is because of her. It must be her whom always give me irrational unbelievable tasks. After 2 months discussion about takir and klepon tart which make us blank and stressed, now she came with the idea about how if I practice, shoot, capture anything (mostly related to food photography) every single day? And the worst part about the challenge is, I accepted it. I even blatantly, foolishly declare to capture anything in 365 days. What a fool me. But hey it’s all because of her. Let’s blame her. Her fault. Not mine.

Anyway, to start this ambitious projects (I mean, I just realize that 365 days is a full year. Why didn’t I answered those challenge for only 30 days???), I begin with takoyaki. Why takoyaki? Because my poffertjes pan is just arrived and I cant wait to use it!

Using recipe from my beloved Sutil Queen @anitajoyo, I finally can make my own takoyaki with lot lot of katshuobushi!!! (always hate when tako seller only give a pinch of katshuobushi)

100 gr cake flour (low protein flour)
1 egg
1 tsp soy sauce
350 cold stock (cold water)
Pinch of salt

green onion
Tako (octopus) (I used shrimp)
Tenkasu (rice crispy)

Katshuobushi (dried bonito flakes)

1.      In a large bowl mix well stock, egg, soy sauce, salt and flour with a whisk.
2.      Heat a takoyaki pan, use enough oil to coat the pan using paper towel. Pour the batter to each hole.
3.   Put octopus pieces in each hole, sprinkle with chopped green onions.
4.    Cook at medium heat for 1-2 minutes when the edges are cooked but the center are half cooked, slowly  turn over using chopstick so the half cooked batter spill in the hole, pour a little batter, turn until you get a ball shape. Cook another 3-4 minutes, turning constantly.
5.    Place takoyaki on a plate, pour tako sauce, mayo and tomato sauce then sprinkle with Katsuobushi (dried bonito flakes)

By this takoyaki, I beg you to pray for me to be able capturing every single day to the next 360 days... aaaaghhhh