Tukang Susu Kacang Kedelai (Soybean Milk)

I love drinking soybean milk and think that I'm quite lucky that just diagonal across my house, there's a man with his cart selling soybean milk every weekdays from morning till noon. He serves the soybean milk hot but surely, there's ice cubes for those who like to drink cold soybean milk.

Soybean milk in plastic bags for carry-out.

Although it's quite convenient to have a soybean milk vendor near my house, but sometimes I prefer to make soybean milk by my own so I can add pandan leaves in order to have a nice fragrance soybean milk.

Soybean milk recipe
Ingredients:
125 gram soybeans
1 liter water
2 or 3 pandan leaves (depend on how big is the leave)
sugar (to taste)

Direction:
1. Soak the soybeans in water for overnight
2. Drain, rinse and discard the water (I usually don't remove the skin of soybeans)
3. Place soybean and water in a blender and whirl until smooth (the liquid becomes a white frothy milk)
3. Place a strainer over a bowl and pour the liquid into the strainer.
4. Boil the liquid together with pandan leaves and sugar in low heat. Stir frequently.
5. Soybean milk is ready! It can be kept in refrigerator for another 2 days.

Lunch Meetings

In my old office, lunch meetings among the Partners and Directors were held every Wednesday until the last couple of years, it becomes once a month. We (staff) usually would be so happy when there's lots of left overs because we could bring it home :)

Board Room

Satays

Desserts

Bye 2009.... Bye left overs..
Hello 2010.... Hello new opportunities...

"HAPPY NEW YEAR 2010"

Mie Udang Singapore (Singapore Shrimp Noodles)

Craving for Singaporean noodles? I guess I don't need to fly to Singapore.... ;)

My friend has been talking about this house restaurant so many times. Well, I'm not so sure whether I can say it as restaurant since it's actually a house but the owner's turned their living room to be a restaurant from morning until afternoon (around 2 pm).

I had Mie Udang Singapore (Singapore shrimp noodles) . The noodles came with the ingredients of morning glory, shrimp balls, shrimps, sliced pork. Sprinkled with spring onion, fried lard (fat pork) and fried shallots. So delicious! The soup was enhanced by the shrimp broth.

This is my friend's favorite dish - Mie Goreng Kangkung Terasi. Fried noodles with morning glory, fish cake, beansprouts, sliced pork, shrimp, red chili, shrimp paste and sprinkle of fried shallots . I also like this dish too. It's a really flavorful spicy and I even could smell the nice aroma of its gravy from my friend's plate.

Address:
Mie Udang Singapore "Mi Mi"
Komplek Green Ville Blok B 1 No. 16
Tahap 4, Jakarta Barat

Disclaimer:
The review and opinion expressed here are purely according to my personal taste. There's a possibility that the taste of the food might change later on, which could affect the review and opinion here. I also affirm that no monetary or non-monetary compensation has been received from this restaurant for writing this review.

Christmas Stollen

It's a tradition for my mom to bake Stollen every Christmas. Sometimes, my mom would make stollen as Christmas presents or she got some orders from our friends

Stollen is a traditional Christmas cake from Germany, made from yeast dough containing dried fruits, chopped almonds and powdered with icing sugar. Stollen usually shaped like a folded oval but this time, my mom made it different shape like fruit cake based on a request.

Christmas Stollen recipe from Zwickau
The recipe is to make three or four loaves. If it’s too much, then you can make 1/2 of the recipe.

For the day before:
5½ cups sultanas
5 tablespoons vanilla sugar
16 tbsp rum
4½ cups butter
3⅓ cups sweet almonds, skinned and finely chopped
¾ cup bitter almonds, skinned and finely chopped
1⅓ cups candied lemon peel, coarsely chopped
½ cup candied orange peel, coarsely chopped

For baking day:
5½ lbs. flour, sifted
1 cup yeast
1½ cups sugar
4 cups milk
juice and peel of two lemons
Butter and powdered sugar for the glaze

The day before:
Wash the sultanas two to three times and drain them. Then mix them with the vanilla sugar and the rum. Put the butter and the margarine in a pot. Take out the almonds and the candied fruits. Leave the sultana mixture, the butter and margarine, the almonds and the candied fruit out overnight to warm to room temperature.

On baking day:
1. Pour the flour into a bowl and make a crater in the middle.
Mix together the yeast, three teaspoons of the sugar and ½ of the milk. Pour the mixture into the flour crater and work the whole thing into a dough. Cover and let rise in a warm place.

2. Mix the dough with the sugar, the vanilla sugar and the fresh lemon juice and peel. Work the butter (not melted) into the dough using as much tepid milk as necessary to make a smooth, but not sticky dough. Knead the dough until it pulls away from the sides of the bowl.

3. Then fold the almonds, candied fruits and sultanas into the dough until they are distributed throughout. Cover the dough again and put it in a warm place to rise for two hours.
Then knead it again and let it rest for another 30 minutes. Now divide the dough into 2 kg (4 lb.) lumps and form them into the shape of bread loaves. Using the back of your hand press a deep furrow all the way down the stollen, dividing the log into two differently-sized loaves. Fold the narrow length over the broader length.

4. Bake on a well-greased baking pan at 175° C (350° F) for 1¼ - 1½ hours or until golden.

5. Brush the stollen immediately after baking with melted butter. Sprinkle with icing sugar before serving.

Since these Stollens are based on request and look not like the authentic stollen, then decorations on them become essential ;)

The decorations made from fondant.

Wishing you all:

"MERRY CHRISTMAS 2009
filled with love, hope and happiness"

Christmas Stollen

Christmas Cookies

One more week before Christmas day! Thus.. I can't help myself from not making cookies with the Christmas theme :)

I really enjoy "playing" with the dough, the cookies cutters and my most favorite part is when the cookies have been cooled down from the oven, then I can decorate them with royal icing. It's so much fun! ;)

p.s: I'm still using the same roll-out cookies recipe from Wilton.