Entries from October 2006 ↓

Ingredients :
200 g margarine or butter
75 g chocolate powder
200 g granulated sugar
4 eggs, 200 g
200 g wheat flour, sifted
1 tsp baking powder
1 tsp vanilla powder
1 tsp cinnamon powder
1 Tbs margarine or butter, 20 g, for brushing
1 Tbs wheat flour, 10 g, for dusting
200 g plain chocolate
150 ml whipped cream
25 g candied red cherries, cut in serving pieces

Method :

1. Dilute margarin or butter on low flame, mix well with chocolate powder. Remove from flame and let cool.
2. Beat granulated sugar and eggs until whitish. Add wheat flour, baking powder, vanilla powder, and cinnamon powder. Mix well.
3. Take a rectangle cake form, grease with margarine or butter and dust with flour. Pour in mixture of step 2. Bake until done and brownish.
4. Melt the chocolate au bain marie while stirring.
5. Frost cake of Step 3 with melted chocolate. Garnish with whipped cream and candied red cherries.

Note :
8 servings

Source : Selera Magazine, February 1994

2 oz (60 g) dark chocolate
Walnut-size piece of butter

Melt chocolate and butter in top of double boiler. Allow to cool a little, then pour onto hard flat surface, such as marble or tile. Spread it out quickly with a spatula.

When chocolate is firm but not completely hard, scrape the surface with a heavy kitchen knife or a spatula warmed in hot water.

Put the blade at a 45 degree angle to the table and push. Chocolate with form long cylindrical curls which will break very easily so treat with care. Avoid touching caraque if possible as the warmth of your hands will melt the chocolate very quickly.

Source : Cooking Chocolate, Toronto, Canada

You can see cake ‘no to good look’

Soak the cherries overnight in kirsch for sumptuous

6 eggs, separated
1 cup (250 ml) sugar
3/4 cup (185 ml) vegetable oil
3/4 cup (185 ml) water
1 2/3 cups (415 ml) self-rising flour
1 1/4 cups (310 ml) chocolate milk powder
1 jar pitted morello cherries
1 tbsp (15 ml) cornstarch
3/4 cup (185 ml) kirsch
2 1/2 cups (625 ml) whipping cream
Caraque for decoration

Cake Method :

1. Preheat oven to 350 Farenheit degree (180 Celcius degree).
2. Beat egg yolks with sugar until light and frothy. Add oil and water, beating constantly.
3. Sift flour and chocolate milk powder. Add to egg mixture and combine well.
4. Beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased 9 inch (23 cm) springform cake pan. Bake in 350 Farenheit degree (180 Celcius degree) oven for 1 hour. Allow to cool in pan.

Filling
Drain cherries, reserving syrup. Pour kirsch over cherries, cover and soak overnight or as long as possible. Drain again, reserving kirsch. Combine reserved syrup and cornstarch in a small saucepan. Add cherries and cook until thickened. Allow to cool.

Assembly
Cut cake in half, brush wtih reserved kirsch. Reserve 12 cherries and spread the remaining cherry mixture one cake layer. Place second layer on top and spread both with whipped cream. Cover top and sides with chocolate caraque. Decorate with reserved cherries and dust cake with sifted icing sugar just before serving.

Serves 8-10

Source :
The Chocolate Lovers’ Cookbook by Juliet Cobb, Canada, 1994

A rather light but hot sambal

Ingredients :
200 g dried salted ikan teri medan
150 ml cooking oil, for frying
4 green chillies, 40 g
2 green tiny chillies
3 shallots, 30 g
25 g asam sunti soaked in hot water, drain or 1 Tbs lime juice, 10 ml
a pinch of salt

Method :

1. Fry dried ikan teri for 3 minutes. Take from flame and drain.
2. Make green chillies, green tiny chillies, shallots, asam sunti, and salt into a paste.
3. Mix sambal of step 2 with fried fish and 1 Tbs rest of oil. Serve with hot rice.

Note :
4 servings

Asam sunti a traditional souring agent made of sundried sour fruit

Source : Magazine Selera, October 1994

Ingredients :
5 corn, small plane
2 onion bombay, cut finely
1/2 kg wheat-flower
enough water
2 or 3 eggs
pepper and salt (or to taste)
Shallots, if you need
1/2 tbs baking soda
Cooking oil (or to taste)

Method :

1. Mix corn, bombay, wheat-flower, baking soda, eggs, pepper, salt, water.
2. Fry with cooking oil until tender and yellow. Take from cooking oil and drain.

Grilled pomfret with a spicy sambal

Ingredients :
2 pomfrets, 700 g
2 Tbs lime juice, 20 ml
2 tsp salt, 8 g (or to taste)
Charcoal, for grilling

Sambal :
3 Tbs cooking oil, 30 ml, for frying
5 red chillies, 50 g
1 tsp fried trassi, 5 g
1/2 tsp salt (or to taste)
1 tsp limau lime juice
6 Tbs sweet soy sauce, 60 ml

Side dish :
100 g cucumber, cut into serving pieces
100 g cabbage, cut into serving pieces
5 kemangi leaves
2 red tomatoes, 200 g, cut into serving pieces
150 g petai beans, fried with sin (optional)

Method :

1. Clean and scale fish, discard gills and intestines. Coat with lime juice and salt. Let stand for 15 minutes to marinate. Grill over charcoal until done and brownish. Set aside.
2. To make sambal : Stir fry red chillies until aromatic. Take from flame and drain. Make red chillies, trassi and salt into a paste. Add limau lime juice.
3. Serve grilled pomfret with sambal, sweet soy sauce, and side dish.

Note :
4 servings
Petai bean = sa-taw bean (parkia speciosa)

Source : Magazine Selera, June 1994

Ingredients :
10 tofu, 500 g
200 ml cooking oil, for frying
3 shallots, 30 g
2 cloves garlic, 10 g
2 red chillies, 20 g
25 g dried shrimp, soaked in hot water (optional)
10 g galangal
2 salam leaves
200 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
1 tsp brown sugar, 5 g

Method :

1. Fry each tofu until half done. Remove from pan and drain.
2. Make shallots, garlic, red chillies, dried shrimp, and galangal into a paste. Fry until aromatic. Add salam leaves. Continue frying for some more minutes.
3. Pour in thick coconut milk. Season with salt and brown sugar, add fried tofu. Continue cooking until sauce thickens.

Note :
4 servings
For vegetarians dried shrimp can be ommitted

Source : Magazine Selera, February 1994

Ingredients :
480 g granulated sugar
400 ml water
3 Tbs margarine or butter, 60 g
4 eggs, 200 g
480 g wheat flour, sifted
2 tsp baking soda
125 ml chocolate condensed milk
2 tsp vanilla powder
a pinch of salt
1 Tbs margarine or butter, 20 g, for brushing
1 Tbs wheat flour, 10 g, for dusting

Method :

1. To make caramel : put granulated sugar into a frying pan over a very low heat, stirring continuously until it forms a caramel. Pour ini water little at a time and continue cooking until sugar is dissloved. Add margarine or butter, mix well. Remove from flame and let cool thoroughly.
2. Beat egg whites until whitish. Add wheat flour, baking soda, chocolate condensed milk, vanilla powder, and salt. Mix with mixture of Step 1.
3. Take a suitable cake form, grease with margarine or butter and dust with wheat flour. Pour in batter of Step 2. Bake until done and brownish.

Note :
18 servings

Source : Magazine Selera, February 1994

The West Sumatra style

Ingredients :
1 kg red snapper fish head
2 Tbs lime juice, 20 ml
1 tsp salt, 4g (or to taste)
10 shallots, 100 g
4 cloves garlic, 20 g
6 red chillies, 60 g
5 tiny chillies
10 g turmeric
10 g ginger
2 Tbs cooking oil, 20 ml, for frying
5 blades lemon grass, each 25 cm, bruised
3 asam kandis, leave whole
10 kemangi leaves
2 turmeric leaves
600 ml thick coconut milk
1 tsp salt, 4 g (or to taste)

Method :

1. Scale fish, discard gills and clean fish head. Coat with lime juice and salt. Let stand for 15 minutes to marinate.
2. Make shallost, garlic, red chillies, tiny chillies, turmeric, and ginger into a paste. Stir fry until aromatic, add lemon grass, asam kandis, kemangi leaves, turmeric leaves, and pour in coconut milk. Let come to a boil whils stirring.
3. Add fish head and season with salt. Continue cooking until fish head is done and sauce thickens. Garnish to your liking.

Note :
4 servings

Source : Magazine Selera, October 1994

The Aceh way

Ingredients :
1 kg red snapper fish head
2 Tbs lime juice, 20 ml
100 g shallots
6 cloves garlic, 30 g
5 red chillies, 50 g
5 tiny chillies
10 g turmeric
20 g ginger
15 g galangal
1 tsp ground coriander, 5 g
1 tsp ground cumin, 3 g
1 tsp ground pepper, 3 g (or to taste)
1 tsp ground cardamon
2 asam sunti or 2 Tbs lime juice, 20 ml
1 star anise
2 Tbs cooking oil, 20 ml, for stir frying
4 red chillies, 40 g, leave whole
4 green chillies, 40 g, leave whole
5 curry leaves
2 turmeric leaves
800 ml thick coconut milk
1 tsp salt, 4 g (or to taste)

Method :

1. Scale fish, discard gills and clean fish head. Coat with lime juice. Let stand for 15 minutes to marinate.
2. Make shallots, garlic, red chillies, tiny chillies, turmeric, ginger, galangal, coriander, cumin, pepper, cardamon, asam sunti and star anise into a paste. Stir fry until aromatic, add red chillies, green chillies, curry leaves, and turmeric leaves. Pour in coconut milk and season with salt.
3. Add fish head and continue cooking until done and sauce thickens.

Note : 4 servings

Source : Selera Magazine, October 1994