Panettone

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

Ingredients
 1 1/2 cakes of fresh baker's yeast 

65 ml (1/4 cup) sugar

  6 tbsp. warm water

 6 egg yolks

 Finely grated zest of 1 lemon

A pinch of salt
  500-750 ml (2-3 cups) flour
 100 ml (6 tbsp.) diced candied peel
 100 g (6 tbsp.) + 2 tbsp.butter

4 tbsp. sultanas

4 tbsp. currants
 1 tsp. vanilla

Method

 Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;
 

pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
 

 gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
 add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
 

place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;
 

 punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top; cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

Baking
Preheat the oven to 200°C (400° F); ( me 180 "C)
place the bread pan on the middle rack of the oven and bake for 10 minutes;
 reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
 remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Kue Lumpang

This reminds me of my childhood :)

ingredients:
200 ml water
400 g palm sugar
400 ml coconut milk
225 g rice flour
150 g tapioca flour
1 teaspoon salt

directions:
cook palm sugar and water, sifted. Let them cool. Mix all ingredients then pour into small baking bowls. Steam for about 30 minutes.

Chicken-Tofu Curry

It´s very simple and easy :).

ingredients:
600 g chicken breast, cut
200 g potato
150 g tofu, or fried tofu
150 g coconut milk
1 litre water
2 stalk lemon grasses (serai)
5 lime leaves (daun jeruk)
1 onion
3-4 clove garlics
2 bird eye chillies (optional)
1/2 teaspoons, white ground pepper
2 cm ginger
salt
4 tablespoons cooking oil



2-3 teaspoons curry powder ( contain of :turmeric, coriander, cumin/caraway seeds, cornstarch, Bockshornklee/Trigonella foenum-Craecum, Fennel, Salt, Chilies, Parsley, garlic)

directions:
Saute onion and garlic with cooking oil until fragrant then add chicken. Pour into water,  add potato, fried tofu, ginger, lemon grasses, lime lives, chilies, curry powder, let them simmer with low heat about 15 minutes, . Add coconut milk, cook for more 5 minutes.

Creamy Fish Soup

When we´ve been in Bergen, Norway, we tried this fish soup in one of Restaurant there. My Son likes it very much and request to make it :). I made it easily, just add homemade fish balls into ready to use cream soup ^^


ingredients: 
for homemade fish balls
Recipe 1:
400 g fish paste
2 tablespoons maizena ( fix soßenbinder Mondamin, or speisestarke)
4 tablespoons tapioca flour
2 tablespoons coconut milk
2 tablepoons water
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
salt ( I use 2 teaspoons)

Recipe 2:
Ingredients: for Homemade Fishballs,
500 g ikan Tenggiri/spanish Mackerel (discard bones and skins), minced
4 tablespoons coconut milk
1-2 cloves garlic, crushed
2 shallots, grinded
1/2 teaspoon ground white pepper
salt to taste

directions: Store minced fish/fish paste in the freezer for about 1-2 hours. Then combine fish paste with other ingredients together until mix well. Balls the fish paste for about 1 teaspoon or you can make it smaller , smear both of your hands with cooking oil or tapioca flour. Pour about 1,5 litre water in a large saucepan, boil the water. Place fishballs in the boil water then turn the heat down, keep simmering until the fishballs floating on the surface of water. Set aside.

soup: 4 sachets waldpilz cremesuppe/cream of mushroom soup and about 2 litre water
         2 carrots, cut into cubes