Friday, October 3, 2014

Spices marinated tempeh



The spices marinated tempeh or Indonesians called tempeh bacem is full of flavor, the recipe is very unique,slices tempeh cook in coconut water with spices mixture and simmer until the liquid are about gone, leave in room temperature until cold or put in the fridge overnight is best then fry in a little bit vegetable oil until both side looks browned
As a tip, if you don't have coconut water just use water instead.



ingredients : - 2 block tempeh , cut into thick square - 6 cups coconut water - 1 tbsp palm sugar - 3 tablespoons soy sauce - 1 cm galangal , crushed - 2 bay leaves - vegetable oil for fry. puree : - 6 shallots onions - 3 cloves of garlic
- 1 teaspoon seedless tamarind - 1 tsp coriander - ½ tsp cumin - 1 tablespoon salt How to make : Cut the tempeh in square and thick, Place the tempeh pieces in the pan , Pour the coconut water , mixed puree spices , and other seasonings . Cook until the water runs out . Lift, put in the fridge for few hours or until cold / over night is best.
Fried tempeh in vegetable oil over medium heat until browned,place on the plate on paper towel
Serve warm with steamed rice and other side dish.

Thursday, October 2, 2014

Pandan macarons



I always wanted to make macarons with Asian flavor in it, I thought about to use pandan for the taste and color. Filled with pandan flavor made out of cream cheese,butter,confectioner's sugar and pandan paste.
I was worry if the color is going to be too green, since I use the pandan paste for the cookie and filling as well, But it turn out well, the cookies looks between light brown and green after baked and the green colors filling looks contrasts.



Ingredients :
- 1/2 cup almond flour
- 1 cup confectioner's sugar
- 2 egg white
- 3 Tbsp granulate sugar
- 3 drop panda paste

Filling Ingredients :
- 3 Tablespoon butter ( room temperature )
- 3 Tablespoon confectioner's sugar
- 1/2 cup cream cheese ( room temperature )
- 4 drop pandan paste

Preparations :
- Line a cookies sheet with parchment paper
combine powdered sugar,almond flour in a food processor,pulse into fine powder
sift mixture into medium bowl,discard large pieces

- beat egg whites in large bowl with electric mixer at medium speed until foamy add 3-4 drop pandan paste coloring,gradually add 3 Tbsp granulated sugar,beating at high speed 2-3 minutes or until mixture foam stiff,shiny peaks.

- mix well to incorporate powder sugar and almond, Incorporate the beaten egg whites into the dry ingredients using large spatula,mix well ( note : there is no need to fold the mixture )
Then work in the mixture (macaronage ) using plastic scraper, press down well with the scraper,going back and forward,to press out the oxygen from the white,Do this for 2-3 minutes until you have smooth mixture.

- attach 1/2 inch plain tip to piping bag,scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare cookie sheets,tap cookies sheet on flat surface to remove air bubbles and set aside,let macarons rest uncovered,until tops harden slightly,this takes from 15 minutes to an hour in more humid condition,when the batter does not stick,macarons are ready to bake.

- preheat oven to 350 F, Place rack in center of oven,bake 15  minutes,rotating cookies sheets halfway trough baking time. cool completely on cookies sheets

For the filling , In a mixer beat butter,confectioner's sugar,cream cheese and pandan paste until smooth and fluffy,transfer into piping bag.

- match same size cookies,pipe or spread filling on flat side of one cookie and top with another.