Thursday, November 25, 2010

es kelapa muda pink

1 butir kelapa muda,keruk dagingnya
- Es batu secukupnya
- Air kelapa muda

- sirup rose 

cara: campur semua bahan dinginkan , atau pakai es batu.....seger deh.

es kelapa jeruk

  • 1 buah kelapa muda + air nya
  • 1 buah jeruk peras
  • 2-3 sdm air gula
  • es batu
Cara membuat:

campur semua bahan di atas ke dalam gelas, kemudian hidangkan bersama dengan camilan ringan. enak tenan...:)

Tuesday, November 23, 2010




  • 8 ounces lasagna noodles
  • 1 lb ground beef (optional)
  • 3/4 cup chopped onion
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 3/4 teaspoon salt
  • 1 cup tomato sauce
  • 3 ounces cream cheese, cubed
  • 2 cups cheddar 
  • 1 1/2 cups smoked gouda cheese  
  • bechamel sauce (white sauce)
  • 12 slices mozzarella cheese


Prep Time: 20 mins
Total Time: 1 hr
  1.  Preheat oven to 375°F.
  2.  saute   beef, onion and garlic in a 1 tbs. oil; drain.
  3. Stir in seasonings.
  4.  Add tomato sauce
  5. Cook over low heat until smooth.
  6. ,Add  shredded Cheddar and Gouda
  7. prepare white sauce, set aside.
  8. Layer cooked noodles, part of meat mixture, white sauce , cream cheese , half Mozzarella.
  9.  Repeat until all is used; top with Mozzarella.
  10. Bake on top rack for 40 minutes.

White Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • salt and white pepper to taste
  • nutmeg, to taste 
In a medium heavy saucepan, melt butter over low heat,  add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once . Simmer, stirring gently with a wire whisk or wooden spoon . Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.

    Thursday, November 11, 2010

    Home made Oreo Cookies


    For the Dough:

    • 1 1/3 cups Dutch-cocoa powder
    • 1 1/2 cups all-purpose flour
    • 1/4 teaspoon salt, 
    • 1/4 tsp baking powder, 
    • 1/2 tsp baking soda
    • 2 sticks unsalted butter, softened
    • 2 cups granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract

    For the Filling:

    • 1 stick unsalted butter, softened
    • 1/2 cup vegetable shortening
    • 3 cups confectioners' sugar, sifted
    • 1 teaspoon vanilla extract.


    Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
     Cream the butter and sugar. Add the eggs one at a time, then the vanilla,until mix well . Add the dry ingredients and mix just until well combined.
    Refrigerate dough, covered with the parchment sheets, until firm, at least for 1 hour.
    Using a 2-inch round cutter, cut the dough into 64 circles.  Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
    Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
    Meanwhile, prepare the filling: Using a mixer,cream  the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
    Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

    Wednesday, November 10, 2010

    Oreo Cup cheesecake

    16 OREO Chocolate Creme Chocolate Sandwich Cookies, divided
    2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
     1/2 cup sugar
    1/2 tsp.  vanilla
    1/2 pkg. (8 squares) Dark  Chocolate, melted, cooled
      2 eggs


    HEAT oven to 325°F.
    QUARTER 10 cookies; set aside. Finely crush remaining cookies; press onto bottom of  muffin  pan line with paper cup . Bake 10 min.
    BEAT cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
    BAKE 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; let it cool .

    Cheese cake

    From : allrecipes


    • 1 (9 inch) prepared graham cracker crust
    • 224 g cream cheese, softened
    • 1 (14 ounce) can sweetened condensed milk
    • 80 ml lemon juice
    • 5 ml vanilla extract
    • 595 g Dark cherry pie filling


    1. Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. But Do not Freeze!!!
    2. Pour Dark cherry pie filling on top of pie. Serve.

    Monday, November 8, 2010

    Soto Bandung


    250 g brisket beef
    1 radish, thinly sliced .
    2 liters water
    2 cloves garlics, ground
    ¼ tsp ground white pepper
    1 stalk lemon grass, crushed
    2 cm ginger, peeled, crushed
    2 (salam) bay leaves
    1 tsp salt
    1 spring onion, thinly sliced
    1 stalk  celery, thinly sliced
    fried shallots


          1. Place 2 liters of water in a pot, boil the beef with lemongrass, a pinch of salt, crushed ginger, and salam bay leaves until the beef is tender ( water reduce to 1 liter), drain, cut into cubes, set aside.
           2. Strain off the beef stock and re-boil it in adding ground garlics, ground white pepper and salt.
              3, Put the cubes sized beef into a pot and let it boiled until tender . Remove from the heat.
              4. Place sliced radish into a bowl, add the clear soup and the beef, add fried      shallots on top together with sliced  celery and roasted soy beans( optional). Serve immediately.

    Monday, November 1, 2010

    lemon cup cake, fruit n veggies

    1 1/2 cups flour
    1 cup sugar
    ¾ cup butter, at room temperature
    ¾ cup buttermilk
    2 eggs, at room temperature
    2 teaspoons lemon juice
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
                                                            1/4 teaspoon salt
                                                            zest of one lemon

    Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Decorate with Icing plastic.

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