Sayur Asem Jakarta

Cooking Adventures : Sayur Asem Jakarta

Ingredients:

bean 10 pcs
melinjo leaf 100 grams
pumpkin 100 grams
Peanut 100 grams
Sweet Corn 2 pcs
Water 1 1/2 lt.
2 lbr daun salam (bay leaf)
1 lengkuas
Javanese sugar 1/2 pieces
tamarind to taste

Subtle Seasonings:
Red Onion 6 pcs
Big Red chillies 2 pcs
kemiri (Pecan) 5 pcs
terasi 1 tsp
salt and sugar to taste


Cooking Adventures Guide:
1. Clean the vegetables, cut into pieces.

2. Boil water. Enter a subtle seasoning and bay leaf, lengkuas, tamarind and sugar Java until boiling again.

3. Enter the hard vegetables like peanuts and sweet corn. Cook until half cooked, then enter the other vegetables pumpkin, melinjo leaf and bean. Add salt and sugar to taste.

4. Cook until all cooked, lift.

Suitable served with pepes tongkol, sambal terasi and tempe.

See more recipes in : Cooking Adventures

Beef Stew (Semur Daging)

Cooking Adventures: Beef Stew (Semur Daging)

Ingredients:

¼ kg meat (beef)

3 tofu

4 eggs

2 potatoes

2 garlic

2 onions

1 tomato

Salt, nutmeg, pepper and sugar to taste

Cooking Adventures Guide:

1. Clean the meat, cut in thin slices.
2. Boil eggs in 10 minutes.
3. Cut tofu and potatoes in small pieces and fry.
4. Make broth: Boil 4 cups of water, add meat and cook until meat done.
5. Cut garlic and onion in thin slices.
6. Cut tomato in small pieces.
7. Heat 2 tablespoon of oil, take in the garlic, onion and tomato. Cook in 2 minutes.
8. Take garlic, onion, tomato, tofu, potatoes and eggs in beef broth.
9. Add salt, nutmeg, pepper and sugar to taste. Cook in 5 minutes.
10. Beef Stew is ready to serve.

Hazelnut Pinwheels

Cooking Adventures : Hazelnut Pinwheels

Ingredients:
1 1/4 cups ( 175g) plain flour
100 g butter, chopped
1/2 cup (110 g) caster sugar
1 egg yolk
1 tablespoon milk, approximately
1/3 cup (110 g) chocolate hazelnut spread
2 tablespoons hazelnut meal

Cooking Adventures Guide:
1. Process flour, butter and sugar until crumbly. Add egg yolk; process with enough milk until mixture forms a ball. Knead dough on floured surface until smooth; cover, refrigerate 1 hour.
2. Roll dough between sheet of baking paper to form 20 cm x 30 cm rectangle; remove top sheet of paper. Spread dough evenly with hazelnut spread; sprinkle with hazelnut meal. Using paper as a guide, roll dough tighly from long side to enclose filling. Enclose roll in plastic wrap; refrigerate 30 minutes.
3. Meanwhile; preheat oven to 180 C/ 160 C fan-forced. Grease oven trays; line with baking paper.
4. Remove plastic wrap; cut roll into 1 cm slices, place slices on trays 2 cm apart. Bake about 20 minutes. Stand pinwheels on trays 5 minutes before transferring to wire rack to cool.
makes 30
preparation time 20 minutes (plus refrigeration time)
cooking time 20 minutes per tray
tip Store in an airtigh container at room temperature for up to one week.
source: The Australian Women's Weekly

Coffee Snaps

Cooking Adventures : Coffee Snaps

Ingredients:
125 g butter, softened, chopped
1 1/4 cups(275 g) firmly packed brown sugar
3 teaspoons ground coffee
1/2 teaspoon vanilla extract
1 egg
3/4 cup (110 g) plain flour
3/4 cup (110 g) self-raising flour
2 tablespoons (70 g) coffee beans (70 beans)




Cooking Adventures Guide:
1. Preheat oven to 180 C/160 C fan-forced. Grease oven trays.
2. Beat butter, sugar, coffee and extract in small bowl with electric mixer until pale and fluffy. Add egg; beat until just combined. Stir in sifted flours.
3. Roll rounded teaspoons of mixture into balls; place on trays 3 cm apart, top each with a coffee bean.
4. Bake about 10 minutes or until browned. Stand 5 minutes before transferring to wire rack to cool.

makes 70
preparation time 15 minutes
cooking time 10 minutes per tray
tip Store in an airtight container at room temperature for up to one week.
source The Australian Women's Weekly