GADO-GADO

GADO-GADO


My husband doesnt like eat vegetable so much except gado-gado. I asked my step mother for the recipe and i tried at home, trust me, its delicious. Who dont know that peanut butter with milk coconut is the best matched? The peanut sauce will be so creamy.

I post it for CS-ers especially for randall aries who requested indonesian food. There is an Indonesian peanut sauce, which is served over a kind of vegetable salad, called gado gado. Dont worry for all vegetarian people, u still can eat it. You can use chopped peanuts or peanut butter. You can make it thin with water or thick and creamy with coconut milk. I even know some peanut butter-haters who love peanut sauce, that's how good it is.




Ingridients:

Peanut Sauce:

• 200 gr peanut butter (for the great taste (but it takes a long time, fry the peanut in the wok without oil with small fire, dont forget to stir always or u will get it burned). But for the simple one, u can use peanut butter but no sugar added kind)
• 75 ml thick coconut milk
• 3 pc red chilli (if u dont like hot so much, u can leave away the seeds )
• 3-4 cloves garlic
• 2 salam leaves(this is indonesian herb, if this is difficult for u to find, u can leave it)
• 4 pc lemon grass
• 1 sereh
• 5 tbs brown sugar / granulated sugar (its depend your taste, u can use more if you like sweet)
• 100 ml water
• salt (its up to you)
• ready-to-use fried shallots (garnish)

Vegetables (if u cant find any of these, u can change it with your favourite veggie):

• Boiled Carrots, sliced into finger lengths, steam or boil
• Boiled Potatoes, sliced into finger lengths, and boil
• Beans prouts, blanch for 10 seconds
• Boiled Long beans, sliced 5cm lengths and boil
• Cucumbers, sliced into finger lengths
• Boiled eggs
• Fried Tofu
• Fried Soy bean cake (tempeh)

Methods:
Peanut sauce:

1. Blend the chillies, garlic, shallots with the water in a food processor or blender until smooth
2. Heat the oil and saute the blended ingridients until fragrant
3. Add the water, peanuts, sugar, salt, and bring to the boil
4. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Serving:

• Place all vegetables on the plate, pour the warm sauce over, garnish with fried shallots
  

Chocolate Bread

This is my first bread experienced with hand made. I got this recipe from NCC. The texture is very soft and moist, especially when the bread still warm n fresh from the oven, hmmm.. so yummy. My hubbie like it very much, he gave the name of this is "roti kasur / bed bread". For this time, i put chocolate filling inside, it will melting when you bake it, but if you want to fill with others, like strawberry jam, or cheese its gonna be yummy yummy n yummy too. You can try this at home, and hope you will like it..

Ingridients:

• 500 gram flour (i used tepung terigu cakra kembar)
• 3 egg yolks
• 100 gram white sugar
• 30 gram milk powder (i used dancow)
• 11 gram yeast
• 5 gram salt
• 250 ml water
• 100 gram butter
• ½ sdt bread improver

Filling:

• Dark cooking chocolate/ milk cooking chocolate/ meisjes

Directions:

1. In a large bowl, Mix flour + sugar + milk + yeast, dissolve all with water and egg yolks. Knead dough on a lightly floured surface until a half smooth, then add butter and salt to the dough. Knead the dough again until the surface very smooth and elastic.
2. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Devide the dough into 40 gram balls each.
   
4. Fill with chocolate, cheese, etc. Shape the dough to your liking. Leave them to prove till double in size (abt 30 -40 mins).
   
5. Top risen buns with egg yolk. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool for 5 minutes before removing from tins. Cool on a wire rack.

opera cake

this is my first opera cake for my husband birthday. i was doubt i can made it perfectly, actually i want to made 12 layers (6 layers jaconde cake + 6 layers ganache) like riana's made, but it so difficult as i only have one baking pan (24cm). It still challenge for me, next time i will break it perfectly hehe.. so, for now i make 3 layers of jaconde cake and 2 layers ganache. i dont want to make a tall sponge cake and then slicing it be 6. i want to get a crush for each layer that i can get if i bake the batter in to 6 baking pan, more beautiful. for almond, i change it with cashew nut. i break it with blender.

the recipe is from mba riana and ita kustina, thank so much for the great recipe, oww ya.. for the coffee syrup and choco glaze i put from www.alcuisine.org.

Opera Cake

by Ita Kustina

Jaconde Cake:

• 200 g ground almond
• 150 g caster sugar
• 6 eggs
• 50 g butter, melted
• 55 g flour
• 115 g egg whites
• 55 g powdered/confectioners sugar
• Strong brewed coffee to brush the cake layers

Ganache:

• 500 g Dark Cooking Chocolate, chopped
• 350 g whipping cream

Coffee Syrup:

• 125 g water
• 65 g granulated sugar
• 1,5 tbsp instant coffee

Chocolate Glaze:

• 8 tbsp unsalted butter
• 5 oz (150 g) dark chocolate

Instruction:

• Ganache:
  Heat the cream just until boiling point, turn off the heat. Stir in dark cooking chocolate until melted and makes a smooth and shiny ganache.
  Let cool and keep it in the fridge for a night. Before using it, take out from the fridge and mix/whip until fluffy and easy to spread.
• Cake:
  Beat ground almond, caster sugar and 3 eggs with electric mixer for about 10 minutes.
  Beat in the remaining 3 eggs while continue beating for about 10 minutes more.
  Drop 2 big spoons of this batter into melted butter, stir until blended, set aside.
  Mix the flour with ground almond batter.
  Beat the egg whites until frothy, beat in powdered/confectioners sugar while continue beating until it forms soft peaks.
  Fold this egg whites into almond batter. Fold in the melted butter that has been mixed with a little almond batter until well blended.
  Divide the batter into 6 pans (22 x 22 cm each), bake 10 minutes in 200 degree Celcius. Let cool on a wire rack.
• Assembling:
  Take one layer, brush it with strong coffee. Spread the ganache onto the layer.
  Put another cake layer on top of the first layer, brush it with strong coffe. Spread the ganache onto this second layer.
  Repeat this process until all layers has been assembled. Put the assembled cake in refrigerator for about 20 minutes to firm the structure.
  Pour melted chocolate or remaining ganache if any (reheat if necessary) over the cooled cake. Set aside in the refrigerator just until the chocolate topping is firm (about 1 hour).
  Cut the crust sides of the cake with a long thin knife that’s just been dipped into hot water and wiped, so now you can see the pretty layers of the cake.
  Garnish as you like.

Happy baking!