KBB # 8 : Bitter Chocolate Peppermint Biscuits

Honestly, this is not my kind of cookies/biscuits. Even my kids don't like them. But a task is a task since this is KBB's challenge.



And I am not enthusiastic enough to do the task, because it's difficult to find peppermint essence, here in Kuwait. But that's the challenge, I have to think hard to find a way to make a homemade peppermint essence.

So I made the essence by boiling water and put mint leaves in it. Let it cool and use the water to make the filling. But heeyyy...it didn't work so well because I didn't get the cool sensation from the mint water :(.

Actually I love the biscuit itself before it dipped into chocolate. It reminds me of Danish/Le Monde biscuit. Delicious butter cookies! After it dipped, no one in my home would eat that :(.

The final conclusion : sorry guys....I'm not really satisfied with the recipe.

And thanks to Ellen of Chicken's Kitchen for hosting this round.

Bitter Chocolate Peppermint Biscuits
Source: Donna Hay for Canvas, NZ Herald.



Ingredients :
185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour
½ tsp baking powder
1 cup icing sugar
1 tsp peppermint flavouring (dita- I used mint water)
2 Tbs water
200g dark chocolate (70 per cent cocoa)
1 cup cream

Directions :
Preheat the oven to 180˙C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.



Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 5-6 minutes or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.



Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.

[Indonesian Food] Soto Kudus ala Mamin

Winter means saatnya ber-soto-soto ria!



Soto Kudus ala Mamin

Bahan :
* 1 ekor ayam kampung
* 2 lembar daun salam
* 4 cm lengkuas/laos, dimemarkan
* air untuk merebus ayam

Bumbu halus :
* 5 butir bawang merah
* 50 gr bawang putih, goreng kering (ini yang bikin wangi khas soto Kudus)
* 5 butir kemiri
* 4 cm jahe, memarkan kemudian bakar

Pelengkap :
* 100 gram tauge, dibuang akarnya & dicuci bersih
* 2 batang daun seledri, diiris halus
* 2 batang bawang daun, diiris halus
* bawang putih goreng
* 1 jeruk nipis, diambil airnya
* Garam, gula dan merica secukupnya
* 3 sdm kecap manis

Cara Membuat :
1. Siapkan air di dalam panci besar. Masukkan ayam kampung, daun salam dan lengkuas di dalam panci, rebus sampai matang dan empuk.
2. Angkat ayam yang sudah empuk, tiriskan. Suwir-suwir daging ayam, sisihkan.
3. Sisihkan kaldu ayam sebanyak 2 liter, jika kurang tambahkan air matang.
4. Haluskan bawang merah, bawang putih goreng, kemiri dan jahe.
5. Panaskan 2 sdm minyak lalu tumis bumbu halus sampai harum. Masukkan tumisan bumbu ke dalam kaldu ayam yang sudah disisihkan tadi. Tambahkan garam, gula, kecap manis dan merica secukupnya dan didihkan di atas api sedang. Setelah mendidih, angkat.

Cara Menghidangkan:
1. Siapkan mangkuk cekung, masukkan daging ayam, tauge, bawang merah, daun bawang, daun seledri dan perasan jeruk nipis.
2. Terakhir, tuangkan kaldunya. Taburi dengan bawang putih goreng.
3. Hidangkan selagi panas dengan Sambal Kecap.

Sambal Kecap

Bahan :
Kecap Manis
Cabe Merah
Bawang Putih goreng

Cara Membuat :
Haluskan cabe bersama bawang putih goreng. Campur dengan kecap manis.

[Indonesian Traditional Food] Es Brenebon - Red Beans in Cocoa Syrup

A popular desert from Manado (North Sulawesi, Indonesia).



Es Brenebon - Red Beans in Cocoa Syrup
adapted from Lina Hidayat



Ingredients :
1 kg red beans, soaked for 2-24 hours, boil the beans until soft
90 gr cocoa powder
2 cans chocolate condensed milk
750 gr sugar
water
ice

Directions :
1. Boil water, chocolate condensed milk, sugar and cocoa powder.
2. Add boiled red beans, bring to a boil. Remove from heat.
3. Serve with ice or vanilla ice cream (better serve the next day).

Another Indonesian Food Recipes from my kitchen :
1. Klepon - Sweet Rice Balls Stuffed with Palm Sugar
2. Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
3. Bubur Kacang Ijo - Mung Beans Porridge with Pumpkin Puree
4. Nasi Langgi
5. Kering Kentang - Spicy and Crispy Potato
6. Tongseng
7. Mie Bakso Iga
8. Wedang Ronde - Ginger Ronde Drink
9. Roti Gambang - Indonesian Traditional Bread
10. Gohu - Unripe Papaya in Sweet, Sour and Spicy Syrup
11. Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut
12. Gemblong - Deep Fried Sticky Rice Coated with Caramel
13. Ketan Sarikayo - Steamed Coconut Rice and Coconut Milk Custard

Banana Cake with Chocolate Chips

Any cakes with banana are always my favorite. Especially with the ripe ones. This is a really quick easy cake to make. The result isn't that moist. The texture is dense and crumbly. More like muffin or banana bread.



Banana Cake with Chocolate Chips
Recipe from Lintang with a little re-worked from me.

Ingredients:
150 gr butter
80 gr sugar
2 ripe bananas, mashed
3 eggs
180 gr flour (dita - 130 gr all purpose flour+50 gr custard powder. The custard powder will make your cake look yellowish)
1 pack dry yeast
70 gr almond powder (dita - I didn't use almond powder but substitute it with grated parmesan)
100 gr chocolate chips



Directions:
1. Mix the butter and sugar until white and fluffy, then add mashed banana in it.
2. Add the eggs in butter-mixed, beat well.
3. Then pour flour and yeast, and mix well.
4. Add almond powder (dita - grated parmesan) and chocolate chips in the mixture. Pour in the baking pan.
5. Bake in the oven 200°c for 10 minutes, then another 35 minutes on 160°c.

Home Food Photography # 4 : Konsep - The Round Up

Wiihhhh seneng banget liat antusiasme temen-temen untuk belajar Food Photography. Mohon maaf sebelumnya karena Round Upnya jadi mundur.

Seneng banget melihat deretan foto-foto yang "hidup" bukan sekedar foto makanan benda tak bernyawa. Seperti yang gue bilang di sini, bener kan kalo kita udah mikirin konsep sebelumnya, proses memotret akan jadi lebih mudah kan? Gak perlu mati gaya lagi.

Owiyah, sekedar input pengiriman entry. Wooaaahhhhh masih banyak yang "bandel" nih :D, ngirim entrynya gak sesuai format *juling deh ik!*. Next time tolong diperhatikan lagi ya tata cara pengiriman entry.

Buat yang merasa udah ngirim tapi belum ke round up, ngacung. Maaf nih kalo ada yg ketlisut, mudah-mudahan sih nggak ya?

Sekali lagi terima kasih banyak untuk temen-temen semua atas partisipasinya di HFP#4 : Konsep. Semoga di sini kita bisa saling belajar satu sama lain.

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4. Home Food Photography # 4 : Konsep