Peanut Sauce

peanut sauce 3

In our family, peanuts have always been our go-to snack. From pistachio, cashew, macadamia to even just the regular peanut. We have eaten it in many ways: fried, roasted, boiled you name it. Dad is to be blamed for this ‘crazy for nuts trend’ in the house. It is always his routine: come home from work, eat, sitting on Grandma’s rocking chair and has him a cigarette or two while chit-chatting with the family, then goes up to the bedroom and watch TV. Then he will always have a bag of peanuts with him. His favorite is the Kacang Disco Bali (We used to just call it ‘Kacang Goreng’, which means fried peanut) and Pistachio.

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Kacang Disco Bali (wiki/File:Kacang_disco_Bali.JPG)

Then he moves on to Kacang Mente.

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Kacang Mente (http://www.roemahsnack.com/our-products.php)

He likes to snack on it while watching TV. Somehow he always knows which channel has the best show. So we would all go to our parents’ bedroom and watch with him. And steal some of his snacks :-D

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But! Mom is not following the troop. She always sticks with her Khong Guan Cream Cracker and sometimes she will pair it with a glass of hot Milo.

Khong Guan cream creackers 275gr

Ahh.. good old times!

Anyways, today I am going to show you how to make a delicious peanut sauce. As I have said above, peanut is a staple in our family. Growing up in Indonesia, we will always have a dish called “Gado Gado”, which is a dish consisted of veggies, boiled eggs, peanut sauce, tempeh, fried tofu and bean sprouts.This peanut sauce is delicious, good for you and it is very versatile. You can put it on almost everything and I bet it will still taste good. It is considered a quite healthy meal since it has a lot of protein, fiber, etc. I hope you will try this recipe!

Peanut sauce

Ingredients:

1 cup of roasted peanuts

2 tablespoons brown sugar

2 cloves of garlic

2 tablespoons dark sweet soy sauce

1 tablespoon soy sauce

1 teaspoon salt

Water, as needed

Instructions:

Place everything in a blender and pulse until the paste is thick and creamy. Adjust the amount of water added to a desired consistency.

Peanut sauce 2

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Filed under Dipping Sauce, Dressing

Corn Fritters

Hello everyone, it has been awhile since we posted a recipe. There has been a lot of ups and downs for the past months and we thought we should take a break and…. it’s been more than a year. Majoring in Engineering and Science don’t help much either. There are a lot of assignments, deadlines, projects, need to find internships etc.

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So, we figure we’ll try to post as many recipes as we can during this Summer break and today’s recipe is corn fritters.

Corn fritters has been a staple dish in our family. Our mom will always fry it in small balls and it usually doesn’t last that long :-D (Sorry, Mom). Mom has always emphasized that family is very important. When all else fails and the world is against you, you can only count on your family. That’s why all the recipes that she has passed on to us are very precious to us and that we treasure a lot.

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This recipe is great for appetizer and as snacks that you can bring to pretty much any occasion. Get those flip flops, hats, and baskets out! It’s Summer time and we’re going on a picnic! And don’t forget the blanket and wine ;-)

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Ingredients:

Serve: 12-15 fritters (according to the corns size)

4-5 corns on the cob

6-7 tablespoons whole wheat flour

2 teaspoons Garam Masala

2 teaspoons All Natural Jamaican Jerk Salt Free (We use the Spice Hunter brand)

1 teaspoon salt

1 teaspoon sugar

1 teaspoon Paprika

Oil, for frying

Instructions:

1. Heat oil in the pan.

2. Remove all the corn kernel from the cobs. Place a small bowl upside down inside a bigger silver bowl and place the corn upwards (stem on the bottom, holding the top part). Use a knife and slice downwards, letting all the kernels fall into the silver bowl.

2. In another bowl, mix all of the dry ingredients and then incorporate the corn kernels in it.

3. The batter should be thick as the corn kernels will float around while frying if the batter is too thin and it will POP! (Just like popcorn) :-)

4. Add 1 tablespoon of the mixture and flip it when the bottom part browns. Scoop out all of the floating corn kernels (this will cause hot oil to splatter around).

5. Fry until both sides are golden brown and serve with any dipping sauce. (We usually would go with the ABC Hot Sauce Sambal)

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Filed under Appetizer, Finger Food

Chicken Nuggets

Who loves chicken nuggets? That’s somewhat a ‘Duh..’ question, isn’t it? Back in the days, there was only one McDonalds in our hometown. So, buying chicken nuggets, especially when we were around 8-10 year old, was kind of a big deal that time. Chicken nuggets are so good.. awesome actually… until we learned the truth about McDonald’s most popular chicken nuggets *sad face*

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So, why don’t we talk a little about the history of chicken nuggets? McDonald’s, surprisingly, did not invent chicken nuggets, as we all may have known for our whole life the most famous Chicken McNuggets. A food science professor at Cornell University, Robert C. Baker, invented the first chicken nuggets and started to publish his first chicken nuggets recipe in 1950s whereas McDonald’s perfected their Chicken McNuggets in 1979 and started selling them in 1980.

McDonald’s originally sold burgers but in 1977, the federal government’s first ever-dietary guidelines demanded Americans to eat less fat and red meat. As a result, McDonald’s founder, Ray Kroc, brainstormed for any solutions for loyal customers to keep returning. That was when the Chicken McNuggets were born. The McNuggets were first put on the menu in 15 Knoxville, Tenn., McDonald’s restaurants in March 1980 and they had made the highest sales records. Words spread from mouth to mouth and Chicken McNuggets have become everyone’s favorite snack to munch on until now.

For further reading, click on the link below to find out more about Mr. Baker J

http://www.slate.com/articles/life/food/2012/12/robert_c_baker_the_man_who_invented_chicken_nuggets.html

Indeed, making your own chicken nuggets seems to require a lot of work, but it’s worth it! You know exactly what ingredients you put in your nuggets and you can be sure what you eat will truly nourish your body. I don’t want to say it’s healthier because it is still deep-fried; however, it’s the “healthier” version compared to McNuggets.  Besides, it’s as addicting as the retail ones, so why waste your money for those extra preservatives that come along with store-bought nuggets?

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Chicken Nugget

Serve: 18-20 pieces

Ingredients:

  1. 500 g of chicken breast, cut into smaller pieces
  2. 2 slices of bread
  3. 2 eggs
  4. 2 Tbs of Parmesan cheese
  5. ½ tsp of pepper
  6. ½ tsp of salt
  7. 2 Tbs butter – to coat the tray and parchment paper

For deep frying:

Panko, eggs, and flour.

Instruction:

  1. Soak the bread in room temperature milk for app. 5 minutes; squeeze excess milk.
  2. In food processor, add chicken breast, breads, eggs, Parmesan cheese, salt and pepper. Blend until smooth.
  3. Coat butter on a 10’x 12’x 2′ tray and cover with parchment paper.
  4. Coat butter on the parchment paper as well and pour mixture (2) into tray.
  5. Using a larger tray, pour some hot water to make a water bath and place the tray containing the mixture on top of the larger tray.
  6. Steam for approximately 30 – 45 minutes at 325 °F
  7. After 45 minutes, take out the smaller tray and let it cool.
  8. Once cooled, cut into a bit size pieces.
  9. 10.  Store in a fridge or proceed to the next step.

To deep fry:

  1. Coat the chicken pieces with flour, eggs, then Panko.
  2. Deep fry until golden brown.

P.S: The reason why I coat butter on both the tray and parchment paper is to make sure the parchment paper stick to the tray and it helps to prevent the chicken mixture from sticking to the parchment paper. One last thing to remember, make sure the larger tray is filled half way up with hot water to make sure the chicken cooks evenly.

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Filed under Appetizer, Finger Food

Rise of Guardians Cake Pops

Has anyone watched the ‘Rise of the Guardians’ yet? If you haven’t done so, please watch it! The movie will leave you in awe and take you on a magical ride back to your childhood. It was released in November 2012, so you should be able to find the DVD/Blu-ray by now. The movie has all your favorite childhood magical characters – Santa Claus,  Tooth Fairy, Easter Bunny, Sand Man (who comes at night to give you sweet dreams), and Jack Frost (not commonly known; he is the one who brings winter magic – snow, frost and everything you love about winter ). My favorite characters are Santa and Sandy.

I saw the trailer when I went to watch Madagascar 3 with my brothers. Everything about it – the story line, the characters and animation, the music – I mean, EVERYTHING about it excites me until today. It is so magical and wonderful. It’s a great family and kid-friendly movie and I highly recommend it. Dear parents, it is true that this movie doesn’t help explaining to children about the truth. I can imagine how children will start crying once you break the news. It’s difficult to burst their bubble and tell them the truth of these characters’ existence; however, let them watch, let their imagination run wild. When you think they are ready to accept the truth, it’s a great idea to explain the symbolic/cultural meaning behind all these characters to them.

When it comes to animation, I can’t stop talking because I’m very passionate about it. I want to bring two of my passions together, cooking/baking and animation. Furthermore, I’ve been eager to make cake pops for a long time because they seem really fun and they are perfect for any occasions. Since tomorrow is Easter, I’ll show you how to make cake pops inspired from ‘Rise of Guardians’. The eggs in the movie are so colorful and cute! So, I chose to decorate them according to the color of the eggs shown below.

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You can decorate them with whatever available in your pantry. Just be creative!

I first stumbled upon here when I was searching for a good cake pops recipe. She has some great post. Please pay her a visit :) I followed one of her recipes but I added/omitted some ingredients because we didn’t have all items available. Nonetheless, it is still a success! Hope you like them!

Rise of Guardians Cake Pops

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Make: ± 24

Ingredients:

  • 10 Tbs butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1.5 cup all purpose flour
  • 1 Tbs milk
  • 1 Tbs vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • Chocolate chips
  • Candy melts (Got them from Michaels)
  • Cake pop sticks/straws (Got mine here)

Instructions:

  1. Combine butter, sugar, and brown sugar in a bowl and mix well
  2. Add milk, salt, and vanilla extract to (1) and mix
  3. Add flour and baking powder to (2). Add more flour to make it denser or add more milk to make the dough thinner
  4. Throw in chocolate chips. Combine well
  5. Roll dough into bite-size balls
  6. Let them sit in the fridge for 15 – 20 minutes
  7. Melt candy melts in microwave for 30 secs, stir. Put it back in the microwave for another 30 sec, stir until smooth
  8. Dip just a tiny bit of the straw into the candy melts (7) then stick it to the pops
  9. Lastly, dip the pops into the candy melts and let it drip completely before you let it dry on a Styrofoam.

WARNING:

DO NOT ADD ANY FOOD COLORING TO THE CANDY MELTS!! Check back for what happened in the kitchen!

pops

Happy Easter!

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Filed under Dessert, Finger Food

Indonesian Avocado Shake

Hi, It’s Mimi! Happy St. Patrick’s Day! For those who will be drinking, please be safe. Don’t drive under influence and assign a designated driver, please! For the three of us, it’s just another day because we rarely drink.

Anyway, to follow the theme for St. Patrick’s Day, we would like to introduce an alcohol-free recipe using avocado. I love avocado. It is such an amazing fruit, prized for its versatility. It works wonder for your skin too! Just mash a ripe avocado and use it as DIY facial/body/hair mask. You can add it into your dish – in salad, sandwich, sushi roll, burrito, taco, guacamole, kebab, macaron (yes, macarons! The recipe is coming soon) to Cheesecake Factory avocado egg rolls. But wait.. something’s missing. Right, avocado drink! We’ll teach you this easy Indonesian- style avocado shake with chocolate syrup.

Avocado is very high in fat content compared to other fruit; however, it is the good kind of fat (but that doesn’t mean you should head out to grocery stores and pick up lots of avocados). Too much of a good thing is not always good. It’s better to balance it out and consume moderately.  We used to have avocado shakes when we went out to Restoran Garuda for family dinner. It is our favorite Padang and Malay restaurant. Let’s leave it to another post for a more detailed explanation about Padang & Malay food.

This drink is very easy to make; it is smooth, creamy and satisfying.

Indonesian Avocado Shake

avosaccha

Serve: 2 glasses

Ingredients:

  • 4 ripe avocados
  • Hershey Chocolate Sauce
  • 3-4 tsp condensed milk (more or less.. adjust to your own liking)
  • Milk
  • Ice cubes

Instruction:

1. Scoop out all the flesh

2. Throw everything into blender, except chocolate sauce. Blend away until smooth.

3. If it’s too thick, add more milk. If it’s too watery, add more avocados.

4. In your glass, swirl in chocolate sauce and pour avocado smoothie

5. Ready to serve :) You can add cherry on top or dust in a little bit of cocoa powder

If you have extra avocados, don’t throw them away! You can use it as facial mask as mentioned above. You can also freeze them up for later use. Simply cut them up, squeeze a little bit of lemon to prevent them from browning, and freeze.

Have fun and be safe!

Toodles~

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Filed under Dessert, Drinks, Indonesian

It’s a Pug’s Life!

Hi, I’m Mason.

I heard mommies have been posting blogs and they chose me to be the “spoke person”. It’s an honor to be here. Thanks mommies! I bet you’ve seen some of my pictures floating around the blog, and go ooh’s and ah’s ;)

I know, I know.. I’m quite a charmer, eh? I’ve been told countless times by random strangers.

So, for those ladies and gents out there who are curious about me, here’s my short bio:

I am a charming fawn pug, about 30~32 lbs (i know, I’m working on my diet right now! It’s hard when mommies make so many good noms everyday, so don’t judge me!) I was born in April 2010, on the 13th to be exact in sunny San Diego. My birthday is coming up soon! I had 2 other siblings that time until my current mom adopted me. I was so tiny… gasp!

2010

First picture at my new home :) me so tiny.. eek!

I felt very uncomfortable in my new home at first. Mommy M didn’t allow me to sleep with her that 1st night. She was so cruel! I couldn’t believe it.  I was scared, lonely and I cried.all.night.long. Then I saw mommy, dragged her tired bum towards me, looked kind of upset at around 3 or 4am. That time I knew I won over her! aha!  She let me out of my crate, picked me up and I’ve been sleeping by her side since :3

Oh, oh! I know some tricks! I know the basics and I can jump into my mommy’s arms and give her a hug on command, in which I think is pretty impressive. Right right? ;) Although, I have to admit that I’m very stubborn and get bored easily. Hey, it’s in the gene! However, I’m easily bribed and I’d do anything.. I mean, anything, for food.

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O.M.G. kill me. must. pose. for. yumyums…. -____-

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I’m pretty patient as you can see :)

Honestly, I inhale almost anything like a Dyson vacuum cleaner. I have no shame. Some of my favorite human foods are carrots, apples, oranges and bananas. I’ve also had countless tissue, fluff from my toys, hair band, etc. Thank God, I’m not into po*p. phew. I just don’t find that appetizing. I’ve heard that some of my fellow pugs have that kind of fetish. Not me. ugh. Momma M usually try to limit my intake, which I despise. Wanting to spoil me, momma J & F sneak some snacks whenever momma M is not home. At first, she didn’t realize it until she put me on a scale and saw that I have gained 5 lbs within 2 months! I.need.to.lose.weight.sigh.

oldman

Being a pug… is tiring..

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You can see my pot belly here and I sit like an old man… -___-

I’ve also gotten into so many troubles. I still remember these 2 particular troubles. I was bored at home because mommas went to the movies without me. I got my paws on Momma M’s glasses, chewed the heck out of it AND destroyed a trash bag in the kitchen. It was not pretty. Let’s just say, I learned my lesson.. the hard way….. because I didn’t get yum yums for 2 days!! How in the world can a pug live without yum yums? Luckily, mommas forgave me, thanks to my cuteness~ I tricked them with my big googly eyes! HA!

hmm.. is that a camera pointing at me? Quick! Act cute for cookies!!

Awww~

Overall, I’m a healthy happy pug living in San Diego. I love car rides. I love going to the park, the beach (even though I freak out when my paws touch the water), napping, sniffing, snorting, snoring, digging, making weird but cute noises, watching TV and sunbathing every morning.

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Oh the sun~

I know I have a few pounds to shed (goal 26~27lbs); but I think I look quite proportional because I’m a big pug according to strangers. I do have longer legs, I do look taller and bigger (NOT fatter) compared to other pugs. Can I use that excuse not to lose weight? hmm.. maybe not.

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I look like a loaf of bread…. T__T

Anyway, it’s dinner time and please email mommies if you have any questions about anything. They are glad to answer any questions you have.

happy

Toodles~

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Hipster Pug :)

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Filed under Mason, Pug

Oven-Baked Mushroom Risotto

Hi, it’s Frans! I am here to introduce another quick and easy recipe! You know us, busy students, we have limited time to arrange our meal plan for the week. One night, I took a little “me” time and watched a couple of videos from these silly blokes. I find them very entertaining and have been a loyal subscriber for quite a while now. Go check them out! I came across their risotto recipe that night and a light bulb went off.

So, here you go, oven-baked mushroom risotto! That’s right! You read it right! Oven-baked!

risotto

Ma, can I have some?

We know how time-consuming it can be to cook risotto. Having to add chicken stock ladle by ladle and constant stirring to prevent it from burning, seem a bit too much if you have limited time. So, we present you with this recipe to make your life easier yet you can still enjoy good meal on one of those days when you’re busy, low on budget or groceries :)  You can whip this up really quick.  It only takes about 20 minutes, and your lunch/dinner is served. Also, risotto is often considered as an unhealthy and complicated dish; however, we can turn the table by cutting out the cheese & bacon and bake it instead. To add more body to this dish, we decided to use two kinds of mushrooms instead of bacon. Mushrooms have been used as meat substitute for vegetarians.  Okay, lets end the chitchat and lets get cooking!

Adapted from sortedfood.com

Oven- Baked Mushroom Risotto
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Serves: 8

Ingredients

  • 500 grams Arborio / Risotto Rice
  • 1.6 L Chicken Stock
  • 2 medium onion, diced
  • 6 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 large Portobello mushroom, 1/2 extra for garnish
  • 6 button mushrooms, 2 extra for garnish
  • 4 Tbs double cream
  • 2 Tbs olive oil
  • 2 tsp butter

Instructions

  1. Preheat oven to 360°C.
  2. Melt the butter in a pan, sauté onion and garlic until fragrant and translucent.
  3. Add thyme to the onion and garlic (2).
  4. Add risotto rice and coat each grain thoroughly with butter.
  5. Add white wine and chicken stock.
  6. Bring to a simmer and cover with lid.
  7. Bake in the oven for 20 minutes.
  8. With a food processor, blend both Portobello and button mushrooms, followed by double cream.
  9. In another pan, melt butter and saute mushroom until cook (for garnish).
  10. Once the rice (7) is cooked, add the mushroom mixture (8) and mix.
  11.  Adjust salt amount to your liking
  12. Garnish with sautéed mushroom (9) and parsley.
  13. Serve.

Tips: Do not worry about the raw taste of the mushrooms since the heat from the pan and the rice will cook them.

Hope you like it!

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Filed under Easy Dinner, Italian, Pug