Mie Goreng (Fried Noodle)

I'm so looking forward to the slower pace of the weekend, doing something slow and relax, sipping morning caffeine, and admiring beautiful bloom in every sips and reading a good book for the rest of the day ... HHmmm ... I wish ....

My days including weekend, recently have been  pretty much  "active" compared to last year, that's my main excuse to say no when a couple came ordering wedding  cake. My excuse seemed didn't convince them thus they still insisted to make me making wedding cake for them. I was under pressure, really. It was not a good start. The picture below is one of them,(yeah there's more than one) the design may be acceptable but I in come of neatness well... my 10 yo daughter could do better.

 I was saved by my gum paste collections that I deliberately made 3 month beforehand for someone in my family.

 

Let's talk about food that far less easier to make rather than wedding cake, Mie Goreng or fried noodle is one of easiest Chinese dish that I love to put on my weekly menu. The girls love it, so does hb. Essential ingredient mostly on the three sauces, I used soy sauce which you know; it's salty kind of and Kecap Manis that also soy sauce, made with palm sugar as part of its ingredient, so .. it's sweet. The third sauce is good quality of oyster sauce.

It's been a while that I've never participated in foodie event, not proud of it, guys... This time as I heard there is Chinese Food Week in NCC Community, I talked to my self, you have to, and here it is my contribution. Mie Goreng .. that doesn't even sound Chinese, does it ? Well that's how we say it in Indonesia.   

Mie Goreng
Source Morning Song

500g yellow noodle from the fridge section
1 cup of sliced mushroom
1/2 cup of carrot, julienne

1 piece of cooked breast fillet, striped
100 gr of prawn skinless
3 pieces of  baby bok choy, chopped
2 tbs of olive oil or peanut oil

3 cloves garlic, crushed and chopped

2 spring onion chopped 

1/2 cup chicken stock

2 tbs soy sauce
2 tbs oyster sauce 

2 tbs tomato sauce or tomato ketchup
3 tbs (or more) Kecap Manis
1 tsp of pepper 

sugar and salt to taste
fried shallot 

Method

1. Cook yellow noodle in a hot boiling pan, just a view minute, until it just loosen. Drain, and rinse with cold water. Set aside.
2. Heat  2 tbs of the oil in a wok over a medium-high heat. Add garlic, spring onion until fragrant add prawn stir fry it, then add chicken stock.
3. Add carrots, mushroom, bok choy, soy sauce, kecap manis, oyster sauce, sugar, salt and pepper. Add cooked chicken and the noodles stir-fry until all combine for 5 minutes.
4. Transfer to serving plate and sprinkle with fried shallot. 

Summer Garden Cake

This cake was created for surprise, for the lady who has flowers in her heart (how romantic is my words xixixi...) Can't help not to make this miniature garden for this cake. I miss my minis....

Chocolate- Wrapped Cake

Hi there ... sorry for the lack of posting... my first post on 2008, hiah..... 20th day already ...Happy New Year 2008 friends... hopefully better year heading upon us... Insha Allah...

Sowy ye... bolak balik kesini disuguhin ricotta muffin mulu...gak ada updet-updetan babar blas....senyum donk

It's suppose to be my post on 2007, I didn't make it... I post it anyway hope you don't mind ^_~

It was husband birthday, on last December. Finally I can bake for my own family again. Bake a lot and gone for deliveries. Too bad never make time to shoot my cookies to share with you. I remembered that I have snapshot to a brownie before delivery. The package was actually too tall but it can be fixed to suit the size. I added extra color to packaging. When it come to packaging I miss my birth country. Where packaging with all varieties can be purchased in baking shop with affordable price... well some very very cheap. In here can be purchased in specialty shop with the price that can open your eyes double bigger your original eyes.

Well back to the story. Have lotsa cooking chocolate soon to be expired in 2008, ehhmmm... (the baking was happen in 2007) And black cherries makes my fridge un-closeable. Hah !! husband is fruit lover, he loves anyfruit according to season. Checked my fridge and got sour cream. And viola.... chocolate sour cake with black cherries for hubby.

I wished I show you step by step to make the chocolate that wrapped this cake, though I enjoyed to much spreading the melted chocolate, wrapped, put on the fridge and suddenly I remembered I didn't take some picture to show you the steps.....ooppsss sorry.. you can view in this site tho

Pinky Flowery Cake

It all started with the ballerina figurine brought from Indo, by Uwi (baca: Nenek) Buat birthday cucu beliau,si Bella. Kebetulan kunjungan beliau kali ini pas barengan sama birthday Bella.

Sebenernya aku gak begitu suka bikin cake dengan figurine . Tapi demi menjaga hati sang nenek yang pengen birthday cake cucunya ada lil balerina ini. Ok lha...

Gak ada planning ato rancangan juga cakenya mo dihias gimana. Yang jelas aku siapin juga bunga dari royal icing. That hard candy flowers are hit among kids.

Bunga yang aku siapin ada wild rose, tuh tuh yang putiknya lima biji. Kegedean seh aku bikin putiknya mustinya pakek spuit no 1 instead of no 2. Aku dah males baca contekan langsung sambar aza spuit nomor dua. Doesn't matter though... aku kan gak lagi ujian wilton hehehe...

Ada juga apple blossoms, yang putiknya ngumpul. Trus this is another story, daisy... aku paling favorite sama yang satu ini... belajar bolak-balik tapi gak pernah bagus, mungkin consistencynya gak pas. Baru sekarang bisa dan... happy banget... bakalan ada cake bikinanku yang bertebaran daisy hehehe... last one that lil spread drop flowers, bikinnya pakek spuit no 225.

Bunga dari royal icing gak bisa langsung disemprotin di cake, musti di media terpisah. Atau di flower nails kayak gambar sebelah ini. Tangan kanan yang nyemprotin icing while tangan kiri yang muter flower nailnya.

Gak musti harus pakek flower nail seh, bisa juga kan pakek pantatnya gelas. Jangan lupa dilapisin ma parchment paper ato wax paper biar gampang mindahinnya

Well...Who am I telling you this, I'm not any better than you, yes you ! I'm just a learner... a learner still..

Chocolate Wrapper ? Collar ? Pagar coklat ?

Soal istilah terserah mana yang enak dipakai . Apa bener sih ini juga yang dimaksud pagar coklat ?

Yang jelas bukan pagar ayu ya... hehehe... Tapi klo mo tau plastik mika yang dipakek ini nih penampakannya :

Foto yang di atas sebenernya udah aku post beberapa bulan yang lalu. Aku munculin lagi buat gambar perbandingan aza. Buat tekniknya bisa dilihat disini.....

White Project

White Cake ??? Sebenernya gak bener-bener putih seh. Coklat putih kan agak kekuning-kuningan. Jadi buat nyesuain ma warna coklat putih, aku kasih warna golden yellow buat buttercream dan fondantnya, do the trick eh..

Fondantnya dipakai di cake yang tengah buat wrapper sebelom dikasih pita. Nyetaknya pakek plastik mika buat nyetak coklat wrapper kayak di cake yang paling kecil tuh. Caranya fondant di gulung pakek rolling pin diatas cetakan plastik. Trus buat bunga-bunga kecil juga pakek fondant.

Buat topper aku pakek rose dari modeling coklat. Ini nih resep yang aku pakek :

White chocolate modeling paste:
Bahan:
500 gr white chocolate
150 gr glucose
50 ml simple syrup, rationya 1 air banding 1 setengah gula

Cara:
1.lelehkan coklat putih , diatas mangkuk yang diletakkan diatas panci berisi air panas, double boiler, maksudnya. Aduk-aduk sampai leleh. Angkat mangkuk coklat dari atas panci, sisihkan.
Mengaduk coklat jangan menggunakan sendok kayu, krn sendok kayu mengandung kelembaban yang bisa merusak coklat.

2.Campur glucose dan simple syrup aduk, masukkan ke adonan coklat, aduk dengan gerakan cepat, sampe rata.

3. Dinginkan adonan, kemudian pindah ke plastik ziplock atau kontainer biarkan semaleman. Jangan di letakkan di kulkas.Cuman ditaruh di plastik tertutup rapat en ditaruh di ruangan dingin

Resep ini bisa jadi banyak rose, Yang aku bikin buat cake ini cuman pakek kurleb 30 %nya.
Trus lagi klo bikin rose tangan harus dingin. Pertama bikin bulatan-bulatan dulu trus seudah dapet beberapa bulatan besar dan kecil baru dipipihkan satu-satu sambil nunggu sedikit kaku. Baru dirangkai.

Ada juga resep modeling kayak gini yang gak pakek glucose. Yang dipakek corn syrup, yang kayak gini aku belom pernah nyoba. Klo mau bisa dilihat disini

Spring Season's Catalogue Out Now

Tadinya mo bikin Barbie dengan baju motif garis-garis (stripy) apa daya mentega putih yang aku pakek masih bergerindil, jadi selalu ngebuntu ujung spuit, duh.. gemeesss... deh , padahal sudah dikocok lama. Apalagi spuit yang dipakek spuit nomor 2, jadi emang kecil banget keluarnya.

Akhirnya, ya sutra... ganti siasat. Pakek drop flowers yang udah aku bikin semalem sebelomnya pakek royal icing. And here we go... Barbie in spring dress.

Apapun model baju Barbie gak masalah yang penting Nadia, my lil daughter, happy... ama barbie cakenya.
Info spuit/tips :
Drop flowers : Wilton 2D (bunga besar), Wilton 225 (bunga kecil)
Apple blossoms : Wilton 104
Renda : Ateco 117
Baju atasan barbie : Wilton 16 (bintang)

Sekalian ngucapin Selamat Berpuasa....

May Allah accept our good deeds and Ramadan Mubarak !

Bella's Birthday

These photos are what's left from Bella's Birthday Feb 28 2006, Moist Devil's food cake turned to be strawberry shortcake.

Buttercream frosting made form mixture of dairy soft, vegetable shortening, soft icing mixture, fullcream milk powder and vanilla flavour. It taste sooo... soooft, melt.... hmm... like hmmm... what ? ice cream.........

Strawberry Cupcakes with raspberry flavoured buttercream

And some decorated cookies..........

Moist Devil's Food cake recipe ? Yes, here

Japanese Cheesecake

Niatnya bikin cake ini sih buat birthdaynya hubby. Tapi yang paling utama... (huahahah...) buat nglemesin tangan bermain ama all the tips (spuit) kali ini aku pengen belajar basketweave, ropes, and the clown sama mastering drop flower. (dieuh... mastering...)

Soal masih mencang-mencong, no drama ! Namanya juga masih belajar, belajar sendiri lagee, cuman lewat buku and the net.

Cake yang dipakek Japanese Cheesecake. Mumpung ada Mascarpone cheese di kulkas, eh mestinya sih pakek cheese cream, who cares.. cemplungin aza en kebetulan ada sisa light cream dari bikin kue sus. Waks... whatever in your fridge........



Japanese Cheesecake


Tips:
1. biarkan cheese krim disuhu ruang, jadi gak beku banget sehingga gak perlu dimasak dalam wktu lama
2. tuang tepung dalam keadaan adonan cheese agak hangat, lalu aduk cepat pake whisker hingga tercampur rata. Jaga spy tidak bergerindil.
3. kocok putih telur sampai 'soft peak' maksudnya, putih telur
mengembang hingga kaku, tapi tidak sampai kering, sampai creamy gitu aja deh...
4. gunakan suhu oven 130'C aja deh, spy gak kempes diluar oven. Panas oven punya pengaruh banyak pada jenis cake spt ini
5.Untuk pan bongkar pasang selalu bungkus loyang dengan foil , untuk menghindari air masuk ke dalam cake.
6.KLo gak ada pan bongkar pasang juga gak papa, pakek aza loyang biasa tapi lapis dasarnya dengan kertas roti, lebih praktis kok gak kuatir air nrembes masuk loyang.



Bahan:
campur dan ayak:
50 gr tepung terigu
50 gr tepung maizena


60 gr mentega tawar
250 gr cream cheese, biarkan pada suhu ruang
120 ml whipped cream -------> bisa diganti yogurt, cream, thickened cream
3 kuning telur
1 butir telur
2 sdt kulit jeruk lemon parut
5 putih telur
1/8 sdt garam
125 gr gula pasir halus
1 sdt air jeruk lemon

topping:
2 sdm selai apricot
2 sdm air

Cara:
Siapkan loyang bongkar pasang 22 cm, alasi kertas roti, olesi mentega.
Pasang oven 150 derajat Celsius.
Campur mentega, cream cheese dan whip cream dalam wadah.
Didihkan dengan api kecil, aduk hingga lembut, angkat dari api.
Masukkan campuran tepung, aduk rata.
Masukkan kuning telur dan 1 butir telur, aduk rata.
Masukkan kulit jeruk lemon, aduk rata, sisihkan.
Kocok putih telur hingga berbusa, masukkan gula dan air jeruk lemon sedikit demi sedikit sambil terus dikocok sampai terbentuk kerucut-kerucut tumpul (soft peak).
Tuang 1/3 adonan putih telur ke adonan cream cheese, aduk rata.
Tuang campuran ini ke sisa adonan putih telur, aduk rata.
Tuang adonan ke loyang, panggang dengan cara au bain marie, kurang lebih 60 menit sampai permukaan matang, kuning keemasan.
Keluarkan dari oven.
Setelah benar-benar dingin, lepaskan cake dari loyang.
Panaskan selai apricot dan air, oleskan ke permukaan cheesecake.

Barbie Cake

Tadinya, gak ada niatan buat bikin Barbie cake yang lagi ngetop itu, Tapi semuanya seperti dah diatur olehNya.... Mulai dari sale cetakan yang didepan mata. Khusus yang cetakan model buat roknya Barbie ini (wonder mold) udah di discount sebelomnya, didiskon lagi. Dah gitu pas besoknya ada undangan orang yg mo berangkat naek haji. Trus anaknya ternyata ultah hari itu juga.

Akhirnya jadilah jam 2 siang undangannya jam sebelas baru bisa bikin cake butuh 1 setengah resep sponge cake. Blah...blaaahh... jam tiga baru selesai dihias masukin kulkas dulu trus sembahyang ganti baju berangkat deh. FYI, this was my first time I was using my cake decorating tips heheheh....

Untungnya aku dah bilang klo mo datang telat. Pas aku datang duhh... anaknya girang banget dapet surprise barbie cake. Semua temennya yang lagi maenan di backyard pada lari-lari ke dining room buat liat itu Barbie, gak lama kemudian udah ada yang nusuk-nusuk cakenya sambil tanya, "Is that really cake ???"