YEAY another extra order this week from my loyal customers, Kastengel (cheese cookies), Nastar (pineapple cookies), and Lapis Legit (Indonesian Layer Cake). These orders have taken my whole day together with the weekly Lapis Legit deliveries to Miracle Supermarket. Hmm not bad for a stayed home mum. I am happy to be able to contribute to my family income, it is not much but it is something.
These pictures are some photos I took in the process of making them and just before the deliveries time. You could refer to my “I SELL” page for price details. Thank you for the orders guys and keep it coming.
It is probably not a really good idea trying to bake bread on a cold winter day. Because of the low temperature, the dough needs longer times to double its size. Anyway, it was actually worth the wait for those warm springy chocolate filled breads in the middle of the night. Yes, I baked them around 12 o’clock at night. Thank God, it only needs around 20 minutes to bake. Next time, I will try to make them with different filling like pineapple jam, fresh coconut or cheese.
Another thing I want to warn you is that, don’t try to fit them all in one baking tray like mine. Because after about 10 minutes, all the middle buns slightly dropped and sunk. The middle part tasted really doughy and under cook. I had to be honest though, I only baked mine for 15 minutes because I was distracted by my toddler who woke up in the middle of the night. So, I just kinda took them out of the oven, because I didn’t want the bread to be dried and over baked. So, I think that was one of the reason the middle part dropped. However, I will do them in loaf pan to be safe.
This is the looks just before the middle part slightly dropped.
It is always nice when you have something healthy to crunch on the dining table. It also has been a long time since we had a proper serve of vegetable in our daily menu. My home members are not a big fan of vegetable and it is really hard to feed them with something healthy and nutritious, especially my toddler. This is another form of my effort toward healthy eating. My special something in this dish to attract my baby is quail egg, which I hope could make him want this dish even more.
Cap Cai is a common vegetable dish to serve at Indonesian Chinese dining table. It consists of various vegetable stir together and complemented with quail eggs or meatballs or chicken or meat. The sauce is slightly thickened with diluted corn flour at the end of cooking process. This is also one of the must dish which is always ordered by my grandparents when we dine out at Chinese restaurant.
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Same story as my previous post, I need to cook something new and different for our meals. This is another new menu on our dining table, Sweet and Sour Pork Kylie Kwong version. I actually did try this recipe 2 years ago but I forgot why I didn’t cook them again. But anyway, they are now back on my cooking list as everybody loves them.
The fried pork cutlets are really nice, tender and full of flavour. For some reasons, which I don’t know exactly why, they don’t taste greasy at all as the deep fried stuffs should be. As for the sauce, you could check out the Kylie Kwong style (click on the lick provided under the Ingredients) or you could follow mine. My sweet and sour sauce is simple and it is kind of an Chinese-Indonesian everyday sweet and sour sauce. You could add pineapple, peas, capsicum in the sauce. It just happened that I didn’t have any of them available in the fridge.
I have been struggling lately about what am I going to cook for my family. I felt like I was cooking the same thing over months and I want to do something different. I also have been craving for Laksa several times and been having them in few Malaysian takeaway shops. So, I thought I better make Laksa today.
Sydney’s weather has been unfriendly for weeks now. The rain has been pouring non stop throughout the week and that made me feel like I want to stay indoors. Lucky my husband offered to drive me to the Paddish Market in the afternoon, so I could do some quick shopping. I went to a butcher and bought a whole chicken. I also asked them to chop them into small little pieces, and one of Laksa making task is done. I went to the groceries store next to the butcher instead of crossing the street to get to Paddish Market, because the rain was pouring so bad. It turned out that the grocery store did not have any fresh lemon grass left, however the do have some finely chopped frozen one. I thought that would do for me.
We arrived home at half past six and I went straight to the kitchen to prepare everything. I was hoping that we could have dinner by half past seven. I would say that making laksa is not a hassle or hard work at all. It was pretty simple and quick. Just be aware of the chillies if you are not a big fan of some hot and spicy stuff. I used about 10 dried chillies and to my surprised, it was pretty hot for my toddler liking. My 2 years and 9 months son like a little bit of chilli in his food but this is just a bit way of his range.
As usual, Monday and Tuesday are my “anything what I want to do day before 3 PM”. And as usual, I do my uninterrupted weekly groceries shopping day. Now I could understand why girls and women enjoy their shopping so much. You really could find the pleasure of being free and buy anything that you want. Except in my case, I do that for my household and kitchen groceries not clothes and any other women stuffs. No offense girls, I never seem to enjoy clothes and women accessories shopping. I could hold on to my old clothes and not buying new stuffs until they just give up on me.
Back to the chicken wing journey from Woolworths to my kitchen. Woolworths sold this bulk pack of chicken wings which sounds economical and ended up me on buying them. I had no idea at that time what I am going to do with them. I thought just buy them first and figure it out later what I can do with them. Anyway, I ended up making this dish because it was almost 2 o’clock in the afternoon and I had to pick up my toddler at kindy. I need something quick and easy for my lunch and there was it Fried Chicken with Sweet Soy Sauce.
If you would like to share this dish with the little one, don’t slice the chillies up. Leave them as whole, so the adult could still enjoy the spiciness of the chillies on their own plate.
I have been wanting to make BBQ Pork Buns. I had been scrolling Rasa Malaysia website and found this fabulous recipes, BBQ Pork also known as Char Siu as well as the perfect buns recipe. I thought this would be a great start to make may own filling for the buns from scratch.
However, I found two ingredients that I was not familiar with, Rose wine and maltose. I wasn’t so sure that I will able to get these ingredients if I mentioned their English terms. I asked my friend whose mother tongue is both Mandarin and Cantonese to check out the website and spelled them for me in Indonesian. I was hoping that it will make my shopping a little bit easier for me to pronounce it to the shopkeeper. Well at least I prepare myself just in case they don’t know the English term. But to my surprise, they understand what I am looking for.
Time to buy the meat. I have been checking the price of pork butt to make a perfect tender juicy BBQ. OMG, they are about $22 a kg. Gosh thinking about feeding all the meat eaters in my household, I need at least 2.5 kg for one dinner. No way in the world. Second choice is pork belly, they are about $11-14 a kg. But they are way too unhealthy and fattening. I have to go with my favourite part of the pork, armpit. Yep, you heard me the armpit part. They are about $6.50 a kg. The fat is not as well spread as the belly, but at least it has its lean and fatty part. The most important thing is that they are economical and they are good enough for my BBQ Pork. I always go with this part every time I want to make pork satay.
If you would like the recipe, please click here. The only additional thing that I add to the recipe is sweet soy sauce also known as Kecap Manis. I add them to the sauce for brushing to increase the burning and stickiness to the meat. Finally, I ended up with having no BBQ Pork buns because all the carnivores have eaten all my Char Siu. Well, I have commit my self to make the buns as soon as I have time. This time I will make different filling to avoid the spying eyes of all the carnivores.
Preparation time (duration): 45
Culinary tradition: Chinese
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!
I actually prepared to make this cake few days ahead of Kitchen Produce’s Bloggersary anniversary in my head. Well, I didn’t quite have a time to make them. So, I am so sorry my blog, although I was late to present you with this cake, at least I still did something special 
What could I say about this cake. It is a very chocolaty cake and I am sure for big chocolate lovers out there, they will absolutely love them. It is not my type of cake though as I am not a big fan of chocolate and my tooth isn’t sweet enough. However, for all of the member of my house, this is the type of cake to die for.
At first, I wasn’t really sure that I will succeed making this cake as Dorie’s. Few reasons behind that:
- Mixing boiling water to the cake batter.
- Mixing hot sugar syrup to the egg white mixture.
Hmm, but they all turned out OK. I guess you can really judge the final result until you have a go.
I admit that I am not that generous with the frosting as Dorie’s. She had the frosting in between layers almost as thick as the cake layer. Well I have reasons for that. First, my house members are not a big fan of frosting. And last, because I don’t have a candy thermometer handy at my home, I kinda work my way through cooking the syrup. So, 1/3 of my frosting actually turned into liquid. OMG, I kinda glad that I was not divide the layer into 4, because there will be not enough frosting to go around.
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After almost 4,500 visitors from over 80 countries with over 9,000 page views, it is finally My Kitchen Produce first birthday. I know it is not much yet, but I am pretty pleased with my achievement. I do something that I love and passionate about and get to share it with people who appreciate my effort. Thank you all for the support to keep me going on cooking and posting the recipes. It has been a pleasure for me to share all the recipes and experience with others.
For my blog special day, I decided to make Devil’s Food White Out Cake. It was taken from the Dorie Greenspan book “Baking: From My Home To Yours”. I didn’t really make it on the 31st of May, because so many things that seems to prohibit me from making one, but at least I really made one . Anyway, you could read all the details on my next post. Here are some photos taken.
I would also like to officially announce that I am now opening orders to some of my cakes and savories, to which you could refer to at the “I Sell” page. The order is available within Sydney NSW region only. If you would like to order please email me at linda.kurniawan@gmail.com. Here are some of the photos that I could rescue before the deliveries.
I also now putting my Indonesian Layer Cakes also known as Lapis Legit available in store i.e. Miracle Supermarket, World Square branch.
Finally, I would like to thank everybody who visit my blog religiously, because that is one thing that always keep me going on cooking, posting and updating my blog. Thank you guys and keep the comments and feed backs coming. I really appreciate them.
Making Lapis Legit means that a huge amount of egg whites left over in the fridge. It needs 40 egg yolks for 1 cake, so you could imagine the quantity of egg whites I will have in the fridge during Christmas orders. I usually didn’t bother storing them in the fridge and discard them straight away in the drain.
However, I was saving them because I only made one Lapis Legit. I could use them for many things, for cakes, cookies, coating the meat/chicken, making an egg omelet (of course by mixing them the yolks as well, only lots and lots of egg whites), steaming the egg whites with mince meat and vegetable, and some people even use it for a face mask for tightening the skin.
I was sitting on the couch playing with my toddler on a rainy afternoon. Winter season is here and I need a warm simple cake with hot cup of tea so bad. So, here it was a very quick and easy cake to make. They are not as light and fluffy as the cake with yolks but they are pretty good for egg whites cake.
There is this new seafood store just opened in Broadway Shopping Centre. I have been checking out their seafood prices for couple of times while passing by to get to Coles. Their prices seem to be reasonable and somewhat cheaper than fish market and seafood department in Coles. I then decided to buy unpeeled prawns, which I figured would be cheaper than the peeled one. However, they turned out to be the same price at the end, counting all the waste shells and heads threw in the garbage.
Well this was a very cute type of fried shrimp in wonton skins. If you would like the recipe, please click here. Just keep in mind that the wonton skins browns very quick so you need to set the heat into low medium, as I burned my first batch. To make it easy for you to roll the batter into the wonton skins, use to spoon to form a ball and place it straight away into the shredded wonton skins and roll.
Preparation time (duration): 45
Culinary tradition: Chinese
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!
I went to Paddish Market to buy some continental herbs including chilli. These are essential items in my fridge. I always pureed them and kept them in glass bottles, so they are always ready to be used for convenience. Well, I was going to buy red long chillies and to my surprised green long chillies were half the price of the red one. So, I bought half kg of each chillies. I have been wanting to cook the fried chicken in green chilli sauce for a long time instead of the red one, but I worried that my husband would dislike them. He is a bit picky in sambal chilli and I don’t think he like the fried chicken in red chillies that much. To my surprised, he loves the green chillies version so much that I cooked them twice in a week.
My boy was at school so it was a perfect timing to do an uninterrupted groceries shopping. I could spent more than an hour walking slowly passing each isle and thinking about lots of new exciting recipes that I am going to do. Of course I always look for great weekly deals in every store department, and there it was marcarpone cheese on special. Without hesitation I grab it straight away, and thinking I still have a whole pack of saviordi biscuits which have been sitting for months in the pantry.
Finally I could make my Tiramisu after waiting for several days. YAY it was weekend and my husband could accompany my boy playing without him following me around. I didn’t make the sponge cake as the recipe suggested as I want something quick and easy and saviordi biscuits taste as nice I think. If you would like the recipe, click here.
Little did I realize that I can’t eat Tiramisu because I was 6 months pregnant. OMG so silly of me creating my own temptation. I did a little finger licking though, just for the sake that I need to know whether this is a great recipe or not (another excuse LOL). My husband said this Tiramisu was much better than my previous one, or he just want to tease me because I can’t eat them. Hmmm doesn’t matter, I will make this again for sure in 4 months time and I will update my verdict for this fabulous dessert.
Preparation time (duration): 30
Culinary tradition: Italian
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!
Another dish of my mom that I really fond of is Cumi (cuttlefish) Asam (sour) Pedas (spicy). I tried to replicate the dish for few times but I never could get the dish to taste and look the same as my mom’s. Next time I go back to Indonesia, I should ask her to cook me this dish while I watch. I will update the recipe with the new better version of my mother.
I have been cooking this dish for few times, but I got to admit that they never been this good. My husband even surprised and wondered where did I get the recipe. He devoured almost the whole fish at dinner.
I have been wondering for a long time on how the restaurants do their deep fried fish. I have been experimenting for a long time to get to this point. When my dad came last February, he offered me to cook several dishes for our family dinner on Chinese New Year’s eve and one of them is this dish. I watched him while he pour and rub the cornflour on the fish. He simply poured the cornflour on his hand and rubbed in on the fish, but you could still see the fish skin underneath. After the fish is deep fried, it was crunchy but not the sort of crunchy that I would think the fish should be.
I thought to myself maybe I should go extreme with the cornflour. I usually put the cornflour on a plate and then dip the fish on that. This time I pour lots and lots of cornflour on my hand and rub it all over the fish until the fish turned white. Then VOILA a very nice crunchy fish.
For adding Nutrisari in the sauce, I was told by my sister in law who were told by her aunt. Using Nutrisari, give a punch taste to the sauce and make the colour of the sauce brighter.
