Creme Brulee

Klub berani baking#21 challange:
Creme Brulee

Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb (me: Peach)

3 Tbs caster sugar

2 vanilla pods

300ml double cream (schlagsahne)

200ml full fat milk

8 egg yolks

80g sugar

Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.

Score the vanilla pods lengthwis e and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously.

I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake i n the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely.

Batagor & Siomay Goreng

The recipe is almost similar with Baso tahu dan siomay ( in Bahasa Indonesia version^^)click here, just fry it.

Ikan Acar Kuning (2)

just to save my time, I use fish fillet ^^ .

Ingredients:
750 g fish (Tilapia/Salmon/Dorade), I use Pangasius fillet
2 lemon grasses, bruised
cucumber, carrot
4 red chillies
3 bay leaves
1 tsp tamarind juice or lemon
100 g water
250 ml coconut milk
1 tbsp sugar
salt to taste
spices to grind:
100 g shallots
6 clove garlics
5 nutmegs
2 cm ginger
3 cm turmeric
2 lemon grasses (take only white part about 1 cm), put the rest in sauce


directions: bake fish in oven 180°C until done, set aside. Meanwhile, saute spice paste with about 5 tablespoons cooking oil until fragrant. Add lemon grasses, bay leaves, water, coconut milk and remaining ingredients, season. Bring to boil, simmer until sauce is reduced a bit. Put vegetables in the sauce. Pour the yellow sauce over to cover top of fish.

Tempe Bacem

ingredients:
375 g Tempe
3 shallots
4 clove garlics
1 gula merah/palm sugar
1 tbsp coriander
1/2 tsp tamarind juice
4 tbsp sweet soya sauce
150 g coconut milk
300 ml water
salt

Grind shallots, garlics and coriander. Put tempe, spices and all ingredients in a large pan. Bring it to boil, simmer until no more water. Tempe bacem can be fried in cooking oil or I just baked it in oven 180°C about 10 minutes.

Sego Liwet

Happy New Year 2011 !

Sego Liwet, popular in Solo - Central Java, is cooked with coconut milk, daun salam (bay leaf), and lemon grass. Served with suwiran Opor ayam, telor pindang, sambel goreng labu siam, areh...hmmm.....yummy^^