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About Me
About
Hello World!
Welcome to Dana's Kitchen. I’m Ida Danakusuma, just an ordinary woman who has passion for cooking and baking, and this is my 'diary' as an amateur cook. Through this, I feature recipes from some of my favorite, trusted sources, and have recently started developing original recipes. I write in English and Indonesian so it would be easily accessible for speakers of both languages. Please continue reading and I hope you can find something to enjoy.
Happy cooking!
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Thursday, October 19, 2017
Copycat Starbucks Iced Caramel Macchiato
Starbucks has an array of classic drinks that are always
popular. The iced caramel macchiato is on the top three most requested drinks
from the coffee shop, and it happened to be one of my favorite drinks too. It is made with a shot of espresso, milk, and
caramel sauce. Macchiato is translated to “stained
milk” and you can see how true
that is when you order one. The milk and espresso literally melt together to
create a perfect blend.
With all that being said, let’s make your
very own tasty beverage at home to save yourself a few bucks and a few minutes
of standing in line. The basics are pretty simple. Just combine vanilla syrup
with cold milk, then add some ice, fresh espresso, and top it all off with
caramel sauce. If you don’t have
an espresso machine, you may want to consider using instant espresso or another
strong brewed coffee. Espresso is slightly different from coffee as the water
is steamed through the coffee, so it is a little stronger than traditional drip
coffee.
This recipe is a copycat, so it’s not the actual propriety recipe that is property of
Starbucks. It’s only approximations (for
the real thing, visit your local store). The copycat recipe is easy, fits the
bill, and can be made simply and in no time at all. I made this iced caramel macchiato, which
tasted similar to the Starbucks kind, for under $3 and under 5 minutes. That is
less than the cost of a trip to Starbucks and it really isn’t time consuming.
Happy sipping!
Happy sipping!
Copycat Starbucks
Iced Caramel Macchiato
For recipe in Indonesian, click HERE
Ingredients:
·
2 teaspoons Starbucks vanilla syrup
·
1 cup cold milk of your choice
·
1 cup ice cubes
·
2 shots espresso (or 80 ml strongly brewed
coffee)
·
Caramel sauce or syrup to drizzle
Directions:
1.
Add vanilla syrup into your cup or glass.
2.
Pour in the milk of your choice.
3.
Add ice cubes.
4.
Pour 2 shots espresso over the icy vanilla milk
mixture.
5.
Drizzle with caramel sauce or syrup.
6. Stir well and sip.
Bahan:
·
2 sdt sirup vanilla Starbucks (sesuaikan dengan
selera Anda)
·
1 cup susu dingin
·
1 cup es batu
·
2 shots espresso (atau 80 ml kopi instan seduh)
·
Saus karamel
Cara:
1.
Masukkan sirup vanilla ke dalam cangkir atau
gelas.
2.
Tuang susu dingin.
3.
Tambahkan es batu.
4.
Tuang 2 shots espresso.
5.
Beri saus atau sirup caramel.
6. Aduk dan siap diminum.
Thursday, October 12, 2017
Sautéed Spinach with Mushroom
Spinach and mushrooms make a super-fast combination that’s perfect for two, and it’s easy to double or triple for a
crowd. Sometimes I’ll simply sauté spinach with a
bit of garlic and olive oil, making for a quick side. But sautéing spinach with
mushrooms adds a depth of flavor that made it a good partner for grilled
steak. Yes, this classic combination can
be served as a savory side dish or as an entrée which excellent served with
beef or chicken—with grains or piled atop a thick slice of toast. It’s also
makes a great filling for crepes or omelets.
This
recipe for sautéed
spinach with mushrooms takes only about 10 minutes to cook and is best served
piping hot. So if you are making this dish as part of a dinner, have all the
other elements of the meals done or in their last stages before starting the sauté steps for
mushrooms and then spinach.
Sautéed Spinach with Mushroom
Ingredients:
·
1 pound baby spinach, rinsed but not dried; or 2
pounds bunch spinach, stemmed and rinsed but not dried, coarsely chopped
·
½ pound
mushrooms, wiped clean, trimmed and sliced
·
1 bell pepper (green/yellow/red), seeded,
de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide
·
1 small onion, cut into thin strips
·
2 garlic cloves, minced
·
1 teaspoon fresh thyme leaves
·
Salt and freshly ground pepper
·
1 tablespoon toasted sesame seeds
·
2 tablespoons extra virgin olive oil
Directions:
1.
Heat the olive oil over medium-high heat in a
nonstick large skillet or wok. Add the garlic and onion. Cook and stir until
fragrant.
2.
Add the mushrooms and stir until seared and beginning
to sweat, about five minutes. Add the bell peppers.
3.
Turn the heat to medium, add thyme, salt, and
pepper. Stir together for another minute or two until the mushrooms are tender.
4.
Add the spinach and stir until wilted, about two
minutes. Season to taste with salt and pepper. Stir in the sesame seeds.
5.
Remove from the heat. Serve hot or warm.
Bahan:
·
450 gram baby spinach, cuci bersih tapi tidak
usah dikeringkan; atau 900 gram bayam
segar, pisahkan batang dan daunnya, cuci bersih tapi tidak usah dikeringkan,
iris kasar
·
225 gram jamur, bersihkan dan iris tipis
·
1 buah paprika (hijau/kuning/merah), buang
bijinya, iris tipis dengan panjang 5 cm dan lebar ½ cm
·
1 buah bawang bombay, iris tipis
·
2 siung bawang putih, cincang halus
·
1 sdt daun thyme segar
·
Garam dan merica bubuk
·
1 sdm wijen, sangrai
·
2 sdm minyak zaitun
Cara:
1.
Panaskan minyak zaitun di atas wajan antilengket
dengan api sedang-besar. Masukkan bawang putih dan bawang Bombay, tumis hingga
harum.
2.
Tambahkan jamur dan tumis sekitar 5 menit.
Tambahkan paprika.
3.
Kecilkan api (panas sedang), masukkan daun
thyme, garam dan merica. Bisa ditambahkan
gula sedikit. Tumis 1-2 menit lagi sampai jamur layu.
4.
Masukkan bayam, tumis sampai sedikit layu
sekitar 2 menit. Koreksi rasa, tambahkan garam dan merica bila perlu. Beri
taburan wijen.
5.
Angkat dan sajikan selagi panas atau hangat.
Wednesday, October 26, 2016
Galaxy Donuts
Who can resist a donut? Especially if they are freshly
homemade and coated with a sweet glaze. Deliciously fluffy and airy on the
inside, and tender on the outside.
Incredible, and that’s even before you add the marbled icing.
This homemade donut recipe I would like to share is sure
to please everyone in your family. One of the things that I love about this
recipe is that you can just toss all the ingredients in a stand mixer and let
it do most of the work. It comes from the350degreeoven.com and tastes just like
Krispy Kreme Donuts.
The best part about the glaze is that it is super easy
and fun to do. It was made using a marbled icing technique. Marbling icing is a
simple technique for all decorators of all skill levels to master, and the
icing does a lot of the work for you.
These donuts look like a mini galaxy which are totally out of this word,
and they are as beautiful as the night sky.
Your kids would love it.
Galaxy Donuts
For recipe in Indonesian, click HERE
Ingredients:
·
300g all-purpose flour
·
55g sugar
·
45g butter, softened
·
½ tsp salt
·
½ cup milk
·
2 tsp active dry yeast
·
½ cup water roux - tangzhong (recipe below)
·
Oil for frying
Water Roux - Tangzhong:
·
40g all-purpose flour
·
1 cup water
Glaze
·
3-4 tbsp whole milk
·
2 cups powdered sugar
·
1 tsp vanilla extract
·
1 drop blue base food coloring
·
1 drop pink or red base food coloring
Directions:
1. Make
the tangzhong by mixing all ingredients in a small sauce pan over medium heat
until it thickens and swirl lines begin to form. Set aside to cool. This is a dough enhancer,
add only ½ cup to the dough.
2. Add
all the ingredients for making the dough in a stand mixer and knead for about
15 minutes, allow it to rise for approximately 45 minutes, then punch down, and
allow to rise a second time for 30-45 more minutes.
3. Place
the dough on a floured surface and roll out to about ¼” thick. Try not to
handle the dough too much besides dumping it out, just sprinkling more flour on top of the dough and
rolling it out. The more you handle it, or if you try to kneading it again, the
tougher it will get.
4. Punch
out as many rounds as you can with 3” cutter, then use 1” cutter to punch out
center of each round. Gather donut holes and scraps and re-roll. Repeat process
until all dough has been used.
5. Place
cut donuts on a floured surface like a cookie sheet and don’t let them touch.
6. Allow
to rise for another hour.
7. Heat
oil to approximately 350 degrees F or just heat the oil over medium heat until
warm.
8. Make
the glaze while the oil is heating (you want to dip the donuts in the glaze
while they’re still warm).
9. Fry
donuts in oil for 30-45 seconds on each side or until golden brown.
10. Decorate
donuts. Position cooling grid over parchment paper. Dip top of donuts into
glaze, shaking off excess icing. Place on cooling grid. Add more color as needed to continue creating
marble effect. Let donuts dry 10 to 20 minutes.
Marble glaze:
·
Whisk 2 cups powdered sugar, 4-5 tbsp milk, and
vanilla extract in a small bowl until smooth.
·
Add one drop blue base color and 1 drop pink
base color. Using toothpick, swirl colors together, being careful not to
overmix.
Bahan:
Donat:
·
300g tepung terigu serbaguna
·
55g gula pasir
·
45g mentega, suhu ruang
·
½ sdt garam
·
½ cup susu cair
·
2 sdt ragi instan aktif
·
½ cup adonan tangzhong
·
Minyak untuk menggoreng
Water Roux - Tangzhong:
·
40g terpung terigu serbaguna
·
1 cup air
Glaze
·
3-4 sdm susu cair
·
2 cups gula bubuk
·
1 sdt ekstrak vanila
·
1 tetes pewarna makanan biru
·
1 tetes pewarna makanan pink atau merah
Cara:
1. Buat
adonan tangzhong dengan cara mencampur semua bahan dalam panci kecil yang
dipanaskan dengan api sedang sambil diaduk sampai mengental. Sisihkan.
Gunakan hanya ½ cup adonan.
2. Masukkan
semua bahan ke dalam mangkuk mikser dan uleni selama 15 menit hingga kalis
elastis. Pindahkan ke dalam mangkuk lain yang telah diolesi minyak dan ditutup
lap atau wrap. Diamkan selama 45
menit sampai mengembang. Kempeskan
adonan dan diamkan kembali selama 30-45 menit.
3. Pindahkan
adonan ke alas yang sudah ditaburi terigu, gilas sampai ketebalan ¼”. Usahakan
jangan terlalu sering menguleni adonan, cukup taburi adonan dengan terigu dan
gilas dengan rolling pin menghindari adonan menjadi keras.
4. Cetak
menggunakan cetakan donat atau dengan cutter berdiameter 3 “ lalu gunakan cutter
berdiameter 1” untuk melubangi bagian tengahnya.
5. Letakkan
donat di atas wadah yang telah ditaburi terigu dan jangan disentuh agar donat
tidak berubah bentuk.
6. Diamkan
selama 1 jam.
7. Panaskan
minyak dengan api kecil-sedang.
8. Buat
glaze selagi minyak dipanaskan agar
sewaktu dicelupkan, donat masih dalam keadaan hangat.
9. Goreng
donat selama 30-45 detik dengan sekali dibalik atau sampai warna coklat
keemasan.
10. Celupkan
donat yang masih hangat ke dalam marble
glaze, goyangkan untuk membuang kelebihan glaze. Letakkan di atas cooling rack hingga glaze mengering selama 10 sampai 20 menit.
Marble glaze:
·
Aduk 2 cups gula bubuk, 4-5 sdm susu cair, dan
ekstrak vanila dalam mangkuk kecil sampai bercampur halus dan tidak ada
gumpalan.
·
Tambahkan 1 tetes pewarna makanan biru dan 1
tetes pewarna makanan pink atau merah. Buat pola marble dengan menggunakan
tusuk gigi, usahakan tidak overmix.
Tuesday, September 13, 2016
Bajigur ~ An Indonesian Traditional Refreshing Hot Beverage
Indonesia is rich in spices and also traditional drinks
that are fresh, unique, and healthy. Many Indonesian people believe that the
use of a mixture of spices as the manufacture beverages would provide health
benefits so that the typical drinks like bajigur is still favored by many.
Bajigur is a
refreshing hot beverage native to the Sundanese people of West Java made with
coconut milk, coffee, Javanese Palm Sugar (gula jawa), cinnamon, salt, ginger, and
pandan leaves. The drink should be
consumed while it is still hot, usually when the weather is cold, or when
temperatures are decreasing and it’s often served with small snacks like
steamed banana or sweet potato and boiled peanuts.
Bajigur
For recipe in Indonesian,
click HERE
Ingredients:
·
200 ml thick coconut milk
·
400 ml water
·
80 gr Javanese palm sugar (gula jawa)
·
1 teaspoon instant coffee
·
1/8
teaspoon ground cinnamon or 2 cm cinnamon
·
¼ teaspoon salt
·
¼ teaspoon vanilla extract
·
2 cm ginger (optional)
·
2 pandan leaves, knotted
Directions:
1. Place
all ingredients in a pot and bring to boil onto medium heat. Stir frequently to
prevent the coconut milk from curdling.
2. Discard
the pandan leaves and strain into 2 serving glass.
3. Served
while it is still hot with steam banana or sweet potato and boiled peanuts.
Bahan:
·
200 ml santan kental
·
400 ml air
·
80 gr gula jawa
·
1 sdt kopi bubuk instan
·
1/8 sdt
kayumanis bubuk atau 2 cm kayumanis
·
¼ sdt garam
·
¼ sdt ekstrak vanila
·
2 lembar daun pandan, ikat
Cara:
1. Rebus
semua bahan hingga mendidih sambil terus diaduk agar santan tidak pecah.
2. Setelah
mendidih, matikan api. Buang daun pandan kemudan saring dan tuang ke dalam 2
gelas saji.
3. Sajikan
selagi panas bersama pisang atau ubi dan kacang rebus.
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