Layered Pudding Dessert

I have never made a pudding without eggs and was pleasantly surprised how delicious and easy this pudding is.   I love this recipe because it doesn’t use eggs, which are (to be perfectly honest) a bit of pain when making homemade puddings.  To avoid lumps, blend all dry ingredients in a bowl with 1 cup of milk and whisk until it is blended, while the remaining 2 cups milk are scalded.  Then add the first mixture to scalded milk and continue cooking and stirring.

This pudding is simple to prepare and has that luscious, creamy mouth-feel that you want from a pudding. Unlike some pudding, this one keeps it consistency very nicely.  I highly recommend giving it a try.  It has become a permanent addition to my recipe collection.

For recipe in Indonesian click HERE

Ingredients:

·         3 cups milk

·         ¼ cup cornstarch

·         ½ cup sugar

·         ¼ tsp salt

·         1 ½ tsp vanilla extract

·         For chocolate pudding: add  ¼ cup unsweetened chocolate

·         For strawberry pudding: add 3 tbsp strawberry jam

·         For cappuccino pudding: add  2 tsp instant coffee granules or crystals

Directions:

1.       In a saucepan over medium heat,  scald 2 cups milk until it begins to bubble around the sides.

ü  For chocolate pudding: scald 2 cups milk with chocolate, stirring constantly until chocolate is melted and milk begins to bubble around the side.

ü  For strawberry pudding: scald 2 cups milk with strawberry jam, stirring constantly until strawberry jam is dissolved and milk begins to bubble around the side.

ü  For cappuccino pudding: scald 2 cups milk with instant coffee granules, stirring constantly until coffee is dissolved and milk begins to bubble around the side.

2.       In a bowl, whisk together cornstarch, sugar, and salt.  Stir in the remaining 1 cup milk.

3.       Add sugar mixture to scalded milk and cook over low heat, stirring constantly until thickened and smoothed.   Continue cooking for about 5 minutes longer, stirring constantly.

4.       Cool slightly, stir in vanilla extract.

5.       In small glass dessert  dishes or a large pudding mold, alternately layer puddings, making 4 layers of vanilla-chocolate-strawberry-cappuccino pudding.  Cover top of pudding with plastic wrap to prevent skin from forming.  Cool 10 minutes and serve, or refrigerate until serving.  If desired, garnish with light whipped topping or vanilla custard sauce.

Vanilla custard sauce:

·         2 cups milk

·         ½ cup sugar

·         1 ½ tbsp cornstarch

·         2 egg yolks, lightly beaten

·         ¼ tsp vanilla extract

·         3 tbsp rum (if using)

Directions:

Mix cornstarch and milk in a small saucepan, stir in the beaten eggs.  Cook over low to medium heat, stirring continuously until you can see bubbles forming around the edges.  Continue cooking for about 5 minutes longer, stirring constantly.  Stir in vanilla extract. Let cool and stir in rum (if using).  Pour on top of pudding.

Bahasa Indonesia

Bahan:

·         3 cup susu cair

·         ¼ cup maizena

·         ½ cup gula pasir

·         ¼ sdt garam

·         1 ½ sdt ekstrak vanila

·         Untuk puding coklat: tambahkan  ¼ cup coklat blok tawar atau coklat bubuk

·         Untuk puding stroberi: tambahkan 3 sdm selai stroberi

·         Untuk pudding cappuccino: tambahkan 2 sdt kopi bubuk instant

Cara:

1.       Di atas panci kecil, panaskan  2 cup susu dengan api kecil-sedang sampai susu berbusa.  

ü  Untuk pudding coklat: panaskan 2 cup susu dengan coklat, aduk terus sampai coklat meleleh dan susu berbusa.

ü  Untuk pudding stroberi: panaskan 2 cup susu dengan selai stroberi, aduk terus sampai selai larut  dan susu berbusa.

ü  Untuk pudding cappuccino: panaskan 2 cup susu dengan kopi bubuk, aduk terus sampai kopi larut dan susu berbusa.

2.       Dalam mangkuk, aduk maizena, gula, dan garam.  Masukkan sisa susu (1 cup).  Aduk rata.

3.       Tambahkan campuran gula ke dalam susu yang telah dipanaskan dan panaskan kembali dengan api kecil.  Aduk terus menerus sampai mendidih dan larutan mengental dan lembut. Teruskan memasak sekitar 5 menit dan jangan berhenti mengaduk.

4.       Dinginkan, tambahkan ekstrak vanilla.

5.       Tuang pudding secara bergantian ke dalam gelas atau loyang pudding sehingga membentuk 4 lapis pudding. Tutup permukaan dengan plastic wrap agar tidak mengeras.  Dinginkan sebelum disajikan. Hias dengan topping whipped cream atau sajikan dengan saus vla vanilla.

Saus vla vanila:

·         2 cup susu

·         ½ cup gula pasir

·         1 ½ tbsp maizena

·         2 kuning telur, kocok lepas

·         ¼ sdt ekstrak vanila

·         3 sdm rum (jika menggunakan)

Cara:

Dalam panci kecil, larutkan maizena dengan  susu cair, masukkan telur yang sudah dikocok, aduk sampai benar-benar bercampur.  Panaskan dengan api kecil-sedang, aduk terus sampai mendidih.  Teruskan mengaduk sampai 5 menit.  Tambahkan ekstrak vanilla, aduk. Biarkan dingin dan tambahkan rum (jika menggunakan).  Tuang ke atas pudding. 

Fried Flat Rice Noodles with Beef ~ Char Kway Teow ~ Kwetiau Goreng Sapi

Fried Flat Rice Noodles (Kwetiau Goreng in Indonesian) is my old-time favorite and popular dish in Indonesia.  Making it at home is easy.  Fresh flat rice noodles of 1 cm is stir fried with ingredients like prawns, eggs,  beef or chicken, bean sprouts, fresh chili paste, and seasoned with dark and light soy sauce.  Yes, it does sound like there are lots of ingredients, which make this dish so scrumptious!  For those that can’t take spiciness, of course chili paste can be opted out.  As for me, homemade chili paste is a mandatory.  Even if less ingredients are used, the taste is just fantastic!

For recipe in Indonesian click HERE

Ingredients:

·         500 g fresh flat rice noodles or dries thick rice stick

·         200 g prawns, shelled and deveined

·         200 g beef, thinly sliced

·         5 Indonesian meatballs (bakso sapi), thinly sliced

·         2-3 eggs

·         100 g bean sprouts, trimmed off brown parts

·         3-4 stalk spring onions/Chinese chives/scallion, cut into 5 cm

·         25 g Chinese cabbage/chaisim

·         3-4 garlic cloves, finely chopped

·         1 onion, chopped

·         3-4 tbsp vegetable oil

·         1-2 tbsp chili paste

Seasoning:

·         4 tbsp sweet soy sauce/dark soy sauce

·         2 tbsp light soy sauce

·         3 tbsp oyster sauce

·         2 tbsp sesame oil

·         White pepper to taste

·         Salt to taste

·         Sugar to taste

·         2 tbsp water

Directions:

1.       Mix all seasoning ingredients, then set aside.

2.       If using fresh flat rice noodles, the noodles usually come stuck together, gently separate them.  If they are too oily, place on a kitchen towel to soak up some oil.  If the dried thick rice stick is used, prepare according to packet’s instruction.  Usually you will need to place them in a mixing bowl and pour enough hot boiling water and let sit for 10 minutes until they sort of untangle themselves.  Drain before using.

3.       Heat wok on high.  When it’s hot enough, put in oil, then toss in chopped garlic and onion until fragrant and starts to turn golden brown.  Add the beef and prawns.  Stir and cook until the color starts to change and prawns turn pink, then add meatballs.

4.       Push these ingredients to the edge of the wok.  Add a little bit of oil if needed, then pour the beaten eggs.  Quickly scramble the eggs and break off any lump until eggs is no longer runny.  Toss lightly so all ingredients are mixed well.

5.       Make a circular space in the middle of the wok by pushing all the ingredients to the edges of the wok.  Put in chili paste (if used).  Stir fry for about 1-2 minutes until fragrant, then add in flat rice noodles.  Pour in the seasoning mixture.  Mix everything, give it a good stir and cook for 3-5 minutes.

6.       Eventually, put in spring onions /Chinese chives /scallion and chaisim (if using).  Bring all ingredients in the wok together and mix well.  Lastly, add the bean sprouts, give it a good stir to make sure that all ingredients get mixed evenly.  Serve hot.

Bahasa Indonesia

Bahan:

·         500 g kwetiau basah atau kering

·         200 g udang, kupas kulitnya dan bersihkan

·         200 g daging sapi, iris tipis

·         5 butir bakso sapi, iris tipis

·         2-3 telur, kocok lepas

·         100 g taoge, bersihkan bagian ekornya

·         3-4 ikat daun bawang, iris memanjang 5 cm

·         25 g caisim, iris memanjang 5 cm

·         3-4 siung bawang putih, cincang halus

·         1 buah bawang bombay kecil, cincang kasar

·         3-4sdm minyak sayur

·         1-2 sdm sambal colek

Bumbu:

·         4 sdm kecap manis

·         2 sdm kecap asin

·         3 sdm saus tiram

·         2 sdm minyak wijen

·         Merica secukupnya

·         Garam secukupnya

·         Gula pasir secukupnya

·         2 sdm air

Cara:

1.       Campur semua bumbu, sisihkan.

2.       Jika menggunakan kwetiau basah, siram dengan air agar tidak lengket, lalu tiriskan.  Jika menggunakan kwetiau kering, rendam dalam air mendidih selama 10 menit, lalu tiriskan.

3.       Nyalakan kompor dengan api besar.  Panaskan minyak goreng dan tumis bawang putih dan bawang bombay hingga harum.  Masukkan daging sapi, udang,  dan bakso.  Masak sampai daging sapi berubah warna dan udang berwarna pink. 

4.       Sisihkan semua bahan ke pinggiran wajan.  Tambahkan sedikit minyak jika perlu, lalu tuang telur kocok dan aduk cepat dengan gerakan melingkar sehingga membentuk telur orak-arik. Campur dengan bahan lainnya sampai bercampur.   

5.       Sekali lagi sisihkan semua bahan ke pingir wajan, masukkan sambal colek (jika menggunakan).  Tumis sekitar 1-2 menit sampai wangi, lalu masukkan kwetiau.  Tuang campuran bumbu.  Aduk semua bahan dan tumis selama 3-5 menit.

6.       Masukkan berturut-turut daun bawang dan chaisim.  Aduk.  Terakhir masukkan taoge dan aduk kembali.  Pastikan semua bahan lah tercampur rata. Sajikan segera selagi panas. 

Baked Potato Wedges

I’ve been trying to figure out how to make restaurant-style potato wedges without frying them or buying them and I ran across natashaskitchen.  I used this recipe as a base for Ranch Potato Wedges.  These are excellent and easy.   So fast and so inexpensive to make, not to mention delish!

This is a perfect base recipe, definitely a keeper.  I usually make these for dinner and come out perfect.  And when I make these, I always double the recipe so I have leftovers J  The seasoning is great.  Strange how such simple ingredients create something so flavorful.  Crispy on the outside and creamy smooth on the inside and the final toss in the Parmesan and parsley is a tasty finish.

For recipe in Indonesian click HERE

Ingredients:

·         4 russet potatoes

·         ¼ cup extra virgin olive oil

·         ¼ tsp sea salt or kosher salt

·         ¼ tsp garlic powder

·         ¼ tsp paprika

·         ¼ tsp black pepper

·         2 tbsp fresh parsley leaves

·         ¼ cup Parmesan cheese

Directions:

(Preheat oven to 450^o F or 230^o C)

1.       Wash and cut potatoes into wedges by cutting lengthwise in half, then slice each half into 3 slices.

2.       Place potatoes in a bowl of water with 2 cups of ice cubes.  Let them stand for 30 mins then pat dry with paper towels.

3.       Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika, and ¼ tsp black pepper into a large ziplock bag.  Add potatoes and shake them together.  Next, add ¼ cup of olive oil to the bag and toss until potatoes are coated.

4.       Line baking sheet with parchment paper.  Place potatoes on the lined sheet and bake at 450^o F or 230^o C for  45 mins or until the potatoes are cooked through, browned, and crispy.

5.       While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.

6.       Toss potato wedges in the mixing bowl with parsley and cheese.  Serve with ketchup, ranch, or fry sauce.

Bahasa Indonesia

Bahan:

·         4 kentang russet

·         ¼ cup minyak zaitun

·         ¼ sdt garam

·         ¼ sdt bubuk bawang putih

·         ¼ sdt paprika

·         ¼ sdt merica hitam

·         2 sdm daun parsley segar

·         ¼ cup keju parmesan

Cara:

(Panaskan oven  450^o F or 230^o C)

1.       Cuci kentang dan belah dua memanjang, lalu masing-masing belahan potong menjadi 3 bagian.

2.       Rendam kentang di dalam baskon berisi air es atau campuran air dan 2 cup es batu.   Biarkan selama 30 menit lalu keringkan dengan menggunakan tissue.

3.       Masukkan ¼ sdt garam, ¼ sdt bubuk bawang putih, ¼ sdt paprika, dan ¼ sdt merica hitam ke dalam ziplock bag atau kantong plastik besar.  Masukkan potongan kentang dan kocok sampai bumbu bercampur.  Terakhir masukkan ¼ cup minyak zaitun dan kocok kembali sampai seluruh kentang terlapisi bumbu.

4.       Siapkan loyang yang telah dilapisi kertas roti.  Letakkan potongan kentang berjajar, beri  jarak.  Panggang dengan suhu  450^o F (230^o C) selama 45 menit atau sampai kentang matang dan empuk di dalam, kecoklatan, dan krispi di luar.

5.       Sementara kentang dipanggang, cincang halus daun parsley segar dan parut keju parmesan. Masukkan ke dalam mangkuk besar.

6.       Masukkan kentang panggang ke dalam mangkuk berisi campuran daun parsley dan keju parmesan.  Aduk.  Sajikan dengan saus tomat atau saus kesukaan Anda.   

Egg-cellent Dyed Deviled Eggs

Eggs have been around since no one can remember.  The world likes them and has liked them for a very long time.  Eggs can be cooked all sort ways, but the country’s favorite has to be deviled eggs.   I like deviled eggs too.  Of course these are fantastic not only for Easter (well I don’t celebrate Easter) but also for all types of gatherings.  How did these offerings begin? When and with whom did these very special eggs get created?

Based on what I’ve read, egg mimosa (deviled eggs) originated in Rome.  The first known recipes came from 13^th century Andalusia, however the name came in the 18^th century.  They were originally considered stuffed eggs, often filled with raisins and other sweet herbs, as printed in medieval texts.  The term deviled came from 18^th century England, relating to cooking in fiery hot spices or condiments.  Since there are so many known recipes for deviled eggs, this is really a pretty accurate name for this dish.

Today many other foods, including eggs and crab, are served ‘deviled’.  To be considered deviled, a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper, or chopped hot peppers. I read many deviled egg recipes before I made my own version.  I added more mayo  and cheese sauce as I like the consistency creamier.  I also seasoned it with a little garlic and onion powder and a bit of cayenne for added kick.  These eggs were irresistible and if you are an egg loving person, you will think they are Egg-cellent!

For recipe in Indonesian click HERE

Ingredients:

8 eggs

Food coloring (blue, red, purple, green etc)

1 tbsp of white vinegar for each glass

Water

1/3 cup mayonnaise

¼ tsp mustard (yellow or brown)

Splash of garlic powder

Splash of onion powder

Splash of cayenne pepper  or paprika  (sweet, hot, or smoked, depending on your taste)

1 tbsp cheese sauce (optional)

½ tsp minced chives (not totally necessary but good)

Salt and pepper to taste

Directions:

1.       In a large pot of water, add the eggs until just covered and add a healthy amount of salt.  Bring eggs to rolling boil, boil 1 minute then turn off heat, cover  and sit for 15 minutes. Quickly immerse eggs in ice water and let sit 5 minutes.

2.       In each tall glass add a good amount of food coloring, 1 tbsp vinegar to help develop the color, and fill with water half way full, stir well.

3.       Take eggs out of ice bath and crack all over, leaving the shell in tact.

4.       Add 2-3 eggs to each glass full of food coloring and let sit 4-8 hours or overnight (I put them in the fridge).

     

      The longer they sit, the darker the color.  Then remove the shell very carefully to see the pretty cracked lines.

5.       Cut the eggs in half lengthwise and scoop out the yolks.

6.       Place the yolks in a medium size mixing bowl and mash them with a fork.   

      Blend in mayonnaise, mustard, garlic and onion powder, cheese sauce and salt and pepper. You don’t need to add too much salt, the yolk is salty itself.  

7.       Carefully put the egg yolk mixture back into the egg whites but do not pack it.  There will be enough mixture so the whites are overfilled.

8.       Sprinkle with cayenne or paprika and chives.  Cool before serving.

This is a simple recipe for deviled eggs, but sometimes the most simple tastes ate the best.  This is really a great base recipe as well for those who like to play with their food and make it more personal.

Bahasa Indonesia

Bahan:

8 butir telur

Pewarna makanan (biru, merah, ungu, hijau sesuai selera)

1 sdm cuka putih untuk setiap gelas

Air

1/3 cup mayones

¼ sdt mustard

Sedikit bubuk bawang putih

Sedikit bubuk bawang bombay

Sedikit bubuk cabe atau paprika

1 sdm saus keju (optional)

½ sdt daun chived kering (tidak harus)

Garam dan merica sesuai selera

Cara:

1.       Masukkan telur ke dalam panci, isi dengan air sampai telur terendam dan tambahkan 1 sdt garam. Rebus sampai mendidih, biarkan mendidih selama 1 menit lalu matikan api, tutup dan diamkan selama 15 menit.  Segera rendam telur rebus dalam air es dan diamkan selama 5 menit.

2.       Masukkan beberapa tetes pewarna makanan ke dalam gelas, 1 sdm cuka, dan isi dengan air setengah penuh, aduk hingga pewarna larut.

3.       Keluarkan telur dari rendaman air es dan ketuk-ketuk telur  pada permukaan meja sehingga seluruh kulit telur retak tetapi masih menempel.

4.       Masukkan 2-3 telur ke dalam tiap gelas dan diamkan selama 4-8 jam atau selama semalam (saya meletakkannya di dalam lemari es).  Semakin lama didiamkan, semakin gelap warna yang dihasilkan. Lepaskan kulit telur dengan hati-hati agar tidak ada telur yang  menempel dan terbuang.

5.       Belah telur memanjang, keluarkan kuning telurnya.

6.       Letakkan kuning telur di dalam mangkuk dan haluskan dengan garpu.  Tambahkan mayones, mustard, bubuk bawang putih dan bawang bombay, saus keju dan jika perlu garam dan merica, aduk rata. Jangan menambahkan garam terlalu banyak karena kuning telur sendiri sudah sedikit asin.  

7.       Isi masing-masing putih telur dengan campuran kuning telur menggunakan semprotan kue atau dengan sendok.

8.       Taburi  dengan bubuk paprika dan daun chives. Dinginkan sebelum disajikan.