POTATO HEAD - PACIFIC PLACE

I went to Potato head last night. Even though Potato Head has been there for a long long time...but yesterday was my first time having dinner meal there. But as usual, hip environment filled with pretty people=)

Sitting on the upper floor. Dining by the ramp and beautiful old 'krapyak' window, RAP had the "imported large sea scallops n prawns riviera served with garlic n linguini pasta" (180k),

while I had "Slowly roasted pork tenderloin stuffed with pruneaux. Served with a forest mushroom cream sauce n potato crust paillasson" (120k)

I love my food! Especially when I bit the potato crust, the tenderloin and the pruneaux (with the sauce of course) altogether. They completed each other very well!

Not a big fan of the linguini pasta tho'

INDIAN FOOD..YESS INDIANN FOODD

This picture was taken when I had my first Indian meal in a real Indian Resto in Jakarta. Not in a all-you-can-eat lunch in a hotel or in Go!Curry (although i love their hot red curry). The name of this resto is KINARA, located in Jalan Raya Kemang no. 78B.

I forgot the exact  Indian name of the cuisine my friends and I ordered. We ordered fried cheese, lamb and chicken with naan and the puffy bread (poori?). OMG! I really can't remember what they are called now..*should have taken some note*. But what we chose had the symbol of 'chef recommendation'. SO, we reckoned they would taste great.

The waiter said that the food is combination of northern and southern india. I love the fried cheese but the others tasted less spicy than what i was expected.  The mango lassi tasted great btw!

There were 4 of us and we spent around 500k.

Love the environment and how the waitress were dressed. I hope they have belly dance performance some day!

.............hm...now i'm thinking of Go!curry's hot red curry......yumm......

STRAWBERRY BROWNIES CAKE

My dad had his birthday on the 28th. And as a not ignoramus, i tried to make him a birthday cake. After watching tons of Australia's master chef episodes, I became excited on making cakes, cutting them to layers ad stack them back with creams. Cutting the cakes into layers actually has its own method, so you can get even and neat layers.

I used my old time favorite brownies recipe. Not only i am so in love with brownies, but also i did not have enough time to do trial and error to bake the proper chocolate cake. And also, I was more interested on cutting and make the cream to stick them. So, i just used brownies recipe and cut the sugar measurement into half.

I cut the layers, spread each of layer with cream cheese and cheese cake spread ( you can see the recipe here. I tried to make no-bake cheese cake before but it failed to turn into solid. It has amazing sour taste though, which i thought will be a good balance for the chocolate. So i just it as the spread.). In between the brownies layers, i also put some fresh strawberries.

The most interesting and enjoyable part is to pour the ganache.
I boiled whipped cream about 100 ml. After it was warm enough, i poured it over dark chocolate chips. About 100 gr and stirred it until it has reach the right consistency and the glossy look.
After that, i poured it to the layered brownies. Make sure you cover all side, do not bother with the top side, because it will blend evenly by itself. Put into the fridge.


Will do the next one with the spongy chocolate cake recipe.

MACARON CUPCAKES

 

My third attempts on making cupcakes. I used the Vanilla cupcake recipe.

The first attempt did not went well as i did not carefully measure the ingredients.

The second attempt was failed as well. I have measured everything tediously but the low-calories sugar ruined it. As the cake turned to be bitter. ( Lesson learned, if you want to eat a delicious cake, don't bother the calories...just enjoy it please)

The third one....I quite like it. I pushed myself to try the recipe for the third time as I wanted to give it to my niece for her 3rd birthday.

And for the topping...BIG THANKS to Raymond for the macarons he gave me. Really saved the look of the cupcakes. And who says macaron and cupcake couldn't go together?

PUBLIC HOLIDAY CHICKEN NOODLE

 

Today is public holiday. Oh I love how I can waking up late. Around 8.30 am. (It was also because my dad was going out for golfing, otherwise, he would wake me up at 7am) I feel like i have utilized the meaning of holiday, which is to sleep moreee...

When I woke up, mom was preparing herself to cook chicken noodle for all of us.

I offered to help. So what i did is boiling the noodle. ( She got it from nearby market)

And make the topping.

First topping is the sweet soy sauce chicken and mushroom.

Ingredients :

- Chicken fillet, sliced

- Button mushroom

- Garlic

- Sweet Soy Sauce

- Lots of pepper

How to :

- Saute the garlic until you can smell the fragrance.

- Put in chicken fillet until it turns white, put the mushroom. Stir

- Put in the sweet soy sauce and pepper.

- Cook it until it dries.

Second topping is the chopped chicken fillet

My mom boiled the whole chicken and used the oil for the noodle.

She taught me how to guillotine the chicken using dagger.

My chopped chicken was a bit messy, as I had to try harder to open my eyes when the dagger hit the fillet. Hehe...( i was a bit scared)

Then.....

Boiling the dry noodle, my mom taught me to put enough water and wait until the water is boiling enough so the noodle will not be sticking to each other.

The chicken noodle is very comparable to the ones in restaurants. The most important part is the chili pickled sauce.

It was made of :
- Chopped cucumber
- Chopped carrot
- Bottled chili
- Bottled tomato sauce
- Sugar and salt
- Vinegar

How to :
- Cook chili and tomato sauce in a hot pan
- Marinate the cucumber and carrot with chili sauce
Serve it on top of the noodle...zuppper yumm!!

Especially when you eat it with your family during relax holiday time =)

HOMEMADE STRAWBERRY JAM

Eh..1 month already since my last post.Woops..I haven't tried much new recipes, until yesterday, with any available ingredients in the fridge. ( I wanted to try banana muffin, but there was no butter..so cant bake any cake nor cookies).
Anyway..i have strawberries. And it turned out pretty much like the one sold in commercial jar ( with less jelly-ish taste. =)

Ingredients :
- a box of fresh strawberry, sliced
- Raw sugar / low-calories sugar. ( low calories one is preferable)
- half of lemon

How to cook :
- Stir strawberry on the pan until it performs lumps. Do not add any water
- After the strawberries are fully smashed, add sugar, taste it accordingly.
- Add lemon water
- Boil it until it becomes thick
- Put it in a glass jar and refrigerate it overnight.