Tiramisu, the popular Italian dessert is mostly made with kahlua or other liquer. Surprisingly, when I made a little research on tiramisu, initially, the traditional tiramisu (1960s) was made with no liquor.
Siomay derived from China, Shumai, a stuffed dumpling type of dim sum. Chinese Shumai filling is made from non halaal meat, thus in Indonesia it’s substituted with mix of minced prawn/fish and chicken. In Bandung, West Java, siomay containing a minced fish and chicken filling in wonton wrapper served with filled egg, filled tofu, potato, cabbage and bitter gourd (paria). Siomay is served with peanut sauce, a squished of lime and Kecap Manis (Indonesian sweet soy sauce).
Another easy bread recipe that never fails me. Parker House Rolls is originally from the US. I watched a chef in Food Network a good couple years ago making this rolls. Apologize that I can’t quote the original chef as I couldn’t even remember his name. The unique about this Parker House Rolls recipe is that no kneading process is required at all. I think by far, this is the easiest rolls recipe I have ever baked, yet it’s so yummy. I usually pair the rolls with easy chicken or soup. Continue reading Easy Parker House Rolls→
Wanna know what’s my family most favorite dish that I make almost in a weekly basis? It’s Soto Ayam! Soto (Indonesian soup) Ayam (chicken) consists of chicken broth seasoned with some spices including turmeric, served with shredded chicken, veggie, boiled egg and noodle. Eaten with steamed rice, sambal and krupuk plus potato frikkadel or any other condiments… yummm Continue reading Indonesian Chicken Noodle Soup (Soto Ayam)→
Kue Sus (Indonesian) or Cream Puff (English) or Choux ala creme (French) is an old school dessert in Asia that has gained its popularity back thanks to some hips kiosks. I haven’t seen anyone sells Cream Puff in Cape Town. Although it’s basically is eclair, only I find the Asian recipe has softer texture to it which I prefer.
Old school way, Kue Sus is filled with custard and dust with icing sugar. Nowadays the filling can be varied from whipped fresh cream to ice cream or savory filing. The topping can be also modified with chocolate etc. Continue reading Kue Sus/Choux/Cream Puff→
Ketoprak, is a vegetarian dish/salad made of fried tofu, steamed rice cake (ketupat), rice vermicelli (bihun) topped with peanut sauce, sliced cucumber, bean sprout, krupuk (prawn crackers), fried shallots and extra Kecap Manis (sweet soy sauce), sometimes added with boiled egg or spiced marbled egg.Continue reading Ketoprak→
Serabi or surabi is Indonesian pancake, traditionally fried in a special round clay pan on traditional charcoal clay stove. I still remember vividly how I used to make this serabi in traditional way when I was around 6, first dessert I have ever made! So I guess my passion of cooking and baking started from making serabi 🙂 Continue reading Serabi Kinca (Indonesian pancake with coconut palm sugar sauce)→
I am resuming the one on one cooking class for this year with some reduced rates and exciting options 🙂
The new rate:
one on one 2 hr cooking class for ladies: R450;
2 hr for two ladies cooking class: R780 (R390 p/p);
4 weeks of 2 hr cooking classes: R1500 (R375 per sessions). The four sessions will be done once a week, alternatively, once in two weeks. The payment could be settled in two installments.
Testimonial from one of the attendee:
Shukran Echi, for offering the cooking courses. You opened doors to your family dishes that I always wanted to attempt. The tips you gave on where to shop and what to lookout for will save me so much shopping time Algamdu Lillah. May your new venture grow from strength to strength Insha Allah (F A Kapley)