Beberuk Terong
Source: here

10 btg kacang panjang, potong 2 cm
1 bh tomat
3 bh terung ungu bulat
1 sdm minyak jelantah/ minyak goreng
1 bh jeruk limau

3 cabe merah keriting
2 bh cabai rawit
1 siung bwg putih
4 siung bwg merah
1 mcm kencur
1 sdt terasi bakar
1 sdt gula pasir
½ sdt garam

Cara Membuat:
Potong terung ungu dadu 1 cm dan potong tomat menjadi 8 bagian.
Letakklan di atas piring saji bersama potongan kacang panjang.
Campur bumbu halus dengan minyak jelantah atau minyak goreng.
Siram di atas sayuran, tambakan perasam jeruk limau di atasnya.


A friend of ayam taliwang :). Whenever you eat ayam taliwang, you must eat pelecing kangkung and beberuk terong, if you do not eat one of them, the taste of ayam taliwang wouldn't as good as usual. The key of this dish is on the sauce, because you just steam the vegies only.

Pelecing Kangkung
Source: InfoResep.com

150 gr kangkung, siangi
50 gr kacang panjang, siangi
50 gr taoge, siangi
3 sdm kacang tanah, goreng
1 liter air

Bumbu Pelecing Kangkung:
10 buah cabai rawit
1 buah tomat
1/2 sendok teh terasi
Garam secukupnya
1/2 sendok teh gula pasir
1/2 sendok teh
Air jeruk limau

Cara Membuat Pelecing Kangkung :

1.Didihkan air, rebus sayuran bergantian hingga matang dengan urutan taoge, kacang panjang dan kangkung. Angkat dan tiriskan.
2.Haluskan sema bumbu hingga rata.
3.Atur kangkung, taoge, kacang pancang dan kacang tanah di atas piring saji. Tambahkan bumbu halus dan bumbu kelapa di atasnya.

Tips :
Bumbu kelapa dibuat dari kelapa sedang parut yang dibumbui bawang putih, cabai merah, cabai rawit, kencur, daun jeruk, dagarm dan gula. Dimatangkan dengan cara dikukus


Who doesn't know ayam taliwang, the famous dish from Lombok (also, you can find it at Bali as well). The original taste is super spicy, so if you dislike spicy, don't even try this dish, this dish will burnt your tongue!

The last time I ate ayam taliwang was 8 years ago. That time my mom and I went to Bali, and we did 'wisata kuliner'. Beside bebek bengil, nasi bali and roast pork, we challenged ourselves to try ayam taliwang, and it tasted really good! We love spicy food, that's why we like ayam taliwang so much.

Yesterday, for some reason, I want to make this signature dish of Lombok, *that's why I love live in America, cos lots of asian herbs and spices are available here*. but of cos I made it mild, if I made it super spicy, then I am the only one who should eat the whole portion. It tasted good tho, my hubby liked it. Also, I made 'best friends of ayam taliwang' pelecing kangkung (steamed ong choy and bean sprout with spicy tomato garlic sauce) and beberuk terong (fresh thai eggplants with spicy shrimp paste). And, guess what, my hubby's fave was ayam taliwang *yea he isn't a fan of vegies!*

Where can I find this kind of Indonesian traditional dishes in this far far away country? My kitchen is the answer ;).

Ayam Taliwang
Source: Info Resep

1 whole chicken medium size (Belzy -- I used 2 hens)
150 ml thick coconut milk
2 tbsps olive oil

Spice Paste:
5 cloves garlic
3 pieces candlenut
3 pieces dried red chilli (Belzy - I used 1 tsp dried chilli flakes)
7 pieces bird eye's chilli
1/2 tsp shrimp paste
Salt, to taste

Serve it with (optional):
Pelecing Kangkung
Beberuk Terong

1. Wash, rinse and pat dry chicken, cut into 2 pieces (from breast area) and clean out the inside of chicken.
2. Rub the chicken with a pinch of salt.
3. Fried the chicken until medium done (half cooked). Drain it from the oil, set aside.
4. Grill it on a charcoal grill (or you can grill it in the oven), until well done. Set aside.
5. Spices: stir fry spice paste over medium heat until fragrant. Pour in coconut milk, bring it to simmer. Set aside.
6. Slightly smash the chicken (do not smash it too hard, because you don't want your chicken smashed into pieces). Brush the chicken with cooked spice paste, thoroughly brushed.
7. Grill or bake the chicken until it is soaking the spices, continue brush the chicken with spices until no more spice left.
8. Dish it out and serve it hot.

In Bahasa Indonesia

Bahan :
1 ekor ayam kampung
150 ml santan kental
2 sdm minyak olive

Bumbu Halus:
5 siung bawang putih
3 butir kemiri
3 buah cabe besar kering (Belzy -- gue pake 1 sdt cabe kering bubuk)
7 buah cabe rawit
1/2 sdt terasi
Garam secukupnya

Sajikan bersama:
Pelecing Kangkung
Beberuk Terong

Cara Membuat:
1.Bersihkan dan keringkan ayam. Belah bagian dada dan keluarkan isi perutnya.
2.Lumuri ayam dengan sedikit garam hingga rata.
3.Goreng ayam hingga setengah matang. Angkat dan tiriskan.
4.Panggang di atas bara api atau panggang di dalam oven hingga matang sambil sesekali dibalik. Angkat dan sisihkan.
5.Bumbu : Panaskan minyak, tumis bumbu halus hingga harum. Tuang santan, masak hingga mendidih dan matang. Angkat.
6.Pukul ayam hingga memar jangan sampai hancur. Oles permukaannya dengan bumbu hingga rata.
7.Panggang ayam hingga bumbu meresap sambil sesekali diolesi bumbu. Angkat.
8.Sajikan dengan nasi hangat



Last week, when my hubby and I went to late shopping at Walmart, we saw this pizza pan. It said, by using this pan, it will make your pizza crust alot crispier. So, we (especially me) were tempted to buy one. And, it's true. I baked this-time-pizza with this new pan, and the crust is really crispy! I like it *also my hubby*.

I copy and paste the photo of pizza pan from here

The best thing making pizza by yourself is you can put lots of toppings which you can't find it if you buy it at pizza restaurant. So,since I like pineapple alot, I made Hawaiian pizza which is using pineapple as topping. Also, I used pastrami-bacon as the only meat :). For the crust, I combined all-purpose flour and whole wheat flour. I love cooking, so I tried to make it as healthy as possible :).

Don't worry, this pizza crust recipe is easy to make. You don't need extra energy to slam it down (which usually needed when you knead bread dough) on kneading process. You just make sure the dough is fully rise before you bake it :).

So, dare to try? ;)

Canadian Bacon Pineapple-Hawaiian Pizza

For Pizza Crust:
2 cups of all-purpose flour
1 cup of whole wheat flour
1 cup of luke-warm water (110F)
1 tbsp of salt
1 tbsp of sugar (Belzy -- I skipped it)
1 tbsp of yeast
2 tbsp of oil (the best less fat oil: olive oil, canola oil, sunflower oil)
Extra oil to grease the bowl
Parchment paper
Pizza pan

Pastrami/Salami bacon ham, sliced
Button mushroom, sliced
1 can of pineapple, sliced and separate it from the juice (we will use the juice for sauce base)
Homemade hawaiian style pizza sauce base*
Bell pepper, diced
Onion, diced
Shredded mozarella or cheddar cheese

Homemade hawaiian style pizza sauce base:
1 can of pineapple juice
150ml to 200ml of tomato ketchup
1 tbsp of oregano
1 tbsp of pizza base mix (you can find it at herbs aisle)
Sugar and salt, to taste (hawaiian sauce base is sweet)

For Pizza Crust:
Mix all purpose flour, whole wheat flour, salt and sugar (if desire) in a bowl, mixed well. Mix in water and oil, until dry ingredients are all wet, then add in yeast. Knead the dough until elastic or until the dough rise up again when you pinch it.

Brush a new bowl with oil slightly, then move the dough into the greasy bowl. Cover it with clingwrap plastic or a clean towel. Let it rest until double size. Do not put the bowl near the stove!!

After the dough doubled in size, slowly push the dough down to let the air go. Shape the dough into round form and cover it with clingwrap plastic or clean towel again. Let it rest for 1 hour.

Then, if you want to make big pizza, roll the whole dough on the greasy parchment paper into square or round form, but if you want to make small pizza, you need to divide the dough into 3 round of crust base).

Spread the homemade hawaiian style pizza sauce base on the rolled dough, sprinkle it with mozarella cheese and make sure the cheese cover the whole dough's surface, then followed by bell pepper, onion, mushroom, pineapple and pastrami bacon ham. Then, top it with more mozarella cheese.

Bake it in the preheated 350F oven for 20 to 25 minutes or until the crust a little bit rised and brown. Dish it out and cut it into 8 pieces pizza. Enjoy!!

1. The thinner you roll the crust, the crispier your pizza will be.
2. For the pizza sauce base, you can buy a ready pizza sauce base at supermarket.



Why it called pig in the blanket? I guess, pig is the pork sausage and the blanket is the bread. The name is really cute right? Everytime I read it, my mind is always think of a cartoon movie title more than a sausage bread :).
I used homemade italian sausage for ms. piggy, and soft bread from NCC for the blanket. And, guess what? The taste is as good as the name too. Don't you trust me? Let's try it...;)

Roti Sosis (Pig In The Blanket)

500 gr bread flour
100 gr granulated sugar
100 gr butter
11 gr instant yeast
1/2 tsp bread improver (Belzy -- skipped)
4 egg yolk
300 ml cold water
1/2 tsp salt
6 pieces sausage

Egg Wash:
1 egg yolk
1 tbsp evaporated milk

By Hand:
Mix all dry ingredients, except salt until thoroughly mixed. Mix in 200ml cold water and egg yolks, mix and knead well. Knead in butter and salt until elastic. Shape dough into log, cut into six, then shape each dough into ball form, cover it with clingwrap or kitchen towel. Let it rest until double size.
Take one dough, and roll it with roller pin on a flat surface workplace, place 1 sausage on the edge of the dough, then roll it as log shape. Place the pig in the blanket on a greased baking sheet. Brush it with egg wash. Bake it at preheated oven (350F) until brown. Ready to serve.

By Standing Mixer:
Mix all dry ingredients, except salt until thoroughly mixed with spatula. Pour in 200ml cold water and egg yolks, mix it with hook attachment at speed 2 for about 1 minute, then add in butter and salt. Mix it until elastic and the dough doesn't stick at the bottom of mixer's bowl. Shape dough into log, cut into six, then shape each dough into ball form, cover it with clingwrap or kitchen towel. Let it rest until double size. The next steps are same as above.

Note: use the remaining water to soften the dough only.

In Bahasa Indonesia

Bahan :
500 gr tepung terigu protein tinggi
100 gr gula
100 gr mentega
11 gr ragi instant
½ sdt bread improver
4 btr kuning telor
300 ml air es
½ sdt garam

Bahan Olesan:
1 kuning telur
1 sdm susu evaporated

Cara membuat:

Campur semua bahan kering, kecuali garam, aduk rata
Masukkan air 200ml dan telur, aduk dan uleni sampai rata.
Masukkan mentega dan garam, uleni lagi sampai kalis elastis.
Bentuk dough memanjang, lalu potong jadi 6 bagian, kemudian bulatkan. Tutup dengan clingwrap ato serbet, istirahatkan hingga mengembang 2 kali. Roll dough memanjang, lalu beri sosis, gulung. Olesi dengan egg wash. Panggang di oven yang sudah dipanasi dengan suhu 180C hingga matang. Sajikan.

Catatan: sisa air 100ml buat jaga-jaga aja kalau adonan kurang lembek tambahkan sedikit demi sedikit.



At last, I can make it without burnt it. Yea, it is not 100% perfect as I want it, but considering I don't have a martabak pan, it is good enough :). I will keep trying to make it perfect tho :).

Despite of the imperfect skin, the taste is really good! Meanwhile, when the martabak is cold, it doesn't change the texture, you'll bite the soft pancake.
My hubby like it so much. Everytime I made this martabak, he will waiting impatiently :).

Many thanks to Dita for this great recipe :)....

Martabak Manis
Source: Dita W.

Ingredients A:
125 gr cake flour, sifted
25 gr granulated sugar
1/4 tsp baking powder
1/4 tsp salt
175 ml water
1/2 tsp instant yeast

Ingredients B:
2 eggs
1/8 tsp baking soda
25 gr granulated sugar

1 to 2 tbsps granulated sugar (Belzy -- I skipped it)
1 tbsp butter
2 tbsps or more sweet condensed milk
Chocolate and roasted peanut, chopped

Mix ingredients A except instant yeast with a mixer until smooth and free lumps. Mix in instant yeast, thoroughly mixed. Let it rest for 2 hours.

In a separate bowl, whisk ingredients B for 2 to 3 minutes, until the ingredients are thoroughly mixed only. Combine ingredients B mixture with ingredients A mixture, mix well.

Grease a martabak pan (or teflon) with butter. Heat the pan over medium heat (the pan should really hot and fizzled when you pour in the batch). Pour the batch into martabak pan, low the heat, wait until the batch is bubbling and pored, dust it with sugar, if desired. Put the lid on. Do not leave the pan when it's cooking. Cook the martabak until the top is yellow shined.

To Assemble:
Remove the martabak to a flat surface board. Halve it, then spread the butter over the martabak. Pour in chocolate chopped and roasted peanut chopped (or other filling such as grated cheese, if desire). Top it with the other half of martabak. Grease the martabak skin with 1/2 tsp butter. Serve it hot.

In Bahasa Indonesia

Bahan A :
- 125 gr tepung terigu protein rendah, ayak
- 25 gr gula pasir
- 1/4 sdt baking powder
- 1/4 sdt garam
- 175 ml air
- 1/2 sdt ragi instant

Bahan B :
- 2 butir telur
- 1/8 sdt soda kue
- 25 gr gula pasir

Bahan tambahan :
- gula pasir (Belzy -- I skipped it)
- Margarin untuk olesan
- Susu kental manis (Belzy -- I skipped it)
- Meises, kacang tanah sangrai cincang kasar

Cara Membuat

1. Kocok dengan mixer bahan A (kecuali ragi) sampai lembut, masukan ragi, aduk rata, diamkan selama 2 jam sampai berbuih

2. Kocok lepas bahan B, lalu masukan kedalam adonan A, aduk rata.

3. Olesi loyang martabak/teflon, panaskan dengan api sedang (loyang harus benar2 panas, dan berdesis ketika adonan dituang), tuang adonan, kecilkan api, ratakan pinggirnya, biarkan adonan mengeluarkan buih, membentuk rongga, taburi dengan gula, tutup loyang dengan tutup panci, biarkan matang. Sering-sering ditengokin, sampe bagian atas martabak mengkilap (mateng bener).

4. Angkat martabak, pindahkan ke tempat datar (talenan), belah 2 sama rata, panas2 olesi pake margarin atau butter, tabur dengan isian sesuai selera, tutup dng bagian lainnya. Olesi kulit martabak dengan mentega. Siap saji.



It's been ages I want to make homemade sausage. Unfortunately, it is not easy to find sausage casing here *or I dunno where to buy it*, until few days ago, my hubby found it at a butcher store.

This is my second attempt to make homemade sausage. My first attempt, I used pork leg without casing. And, yesterday, I used pork butt with casing. For some reason, I like pork leg more than pork butt (the original recipe is using pork shoulder). The sausage texture is little bit different. Both are good tho :).

And for me there is nothing best than a homemade sausage :)

Italian Sausage

3 lbs pork shoulder, cut into 1-inch cubes (Belzy -- choose the pork with 85% fat to avoid dry sausage)
4 tsps crushed fennel
2 tsps ground coriander
2 tsps crushed red chilli flakes
1 tbsp kosher salt
1 tsps fresh ground blackpepper
Sausage casings

Toss together pork with spices and salt in a large bowl or ziplock bag. Cover and refrigerate for at least 4 hours.
Using a 1/4-inch meat grinder, grind the pork mixture. It's ready to use.

NOTE: if you use ground meat, combine the spices with 2 tbsps water first, then toss the ground meat with spices mixture.



This food reminds me of those old days when I was studied in Nanjing, China. Along the way from my apartment to the university, there were plenty of food shops, also stalls. So, while I'm walking to my university, for sure I'll stop by at one of those shops. And, there were one little shop which was selling this scallion pancake (there is a mandarin name for this dish, but unfortunately I forgot already! Oh my oh my, my mandarin is getting worse now!), and I loved to buy this scallion pancake for my breakfast. This dish is really simple yet tasty. especially if we eat it while its hot still.

Then one day, I found scallion pancake from a disney magazine!! Woghhhh.....a traditional chinese breakfast recipe was published at a western magazine!?!? That's cool :). Also, all of us know that disney magazine is a kids' magazine. Oh my oh my, the recipe must be an easy one.

To make the story short, I make it for our breakfast. The funny thing was my husband. When I asked him does he want scallion pancake for breakfast? Right away he refused it. Until one day, I made it and told him that is chinese style pancakes. Guess what? He ate it, and he liked it!! Hahahahah......at last, I told him that is scallion pancake.

So, this dish became another fave breakfast for us.......yummmm.....

Scallion Pancake

For Pancake:
3 cups flour, plus more for rolling
3/4 tsp salt
1 cup water, plus more for mixing
1 bunch scallions (Belzy -- I add more scallions)
1/2 cup plus 2 tbsps vegetable oil

For Dipping Sauce: (whisk all ingredients together)
1/2 cup soy sauce
1/4 cup rice vinegar
1 tbsp sugar
1 tsp grated or minced fresh ginger
1 tsp crushed red pepper, or to taste
1/4 cup chopped scallions

1. In large bowl, stir together the flour and salt, then form the mixture into a mound. Make a well in the center and add the water, first filling the well, then pouring what remains around the sides of the bowl. Use a large spoon or rubber spatula to combine the ingredients into a soft, raggedy dough. If it doesn't pull together after about a minute of stirring, add water, one tbsp at a time (up to 4 tbsps), to help the dough take shape.

2. Turn out the dough onto a lightly floured surface and shape it into a ball. Working with floured hands, knead the dough until it's smooth and apringy, about 2 to 3 minutes. Shape it back into a ball and set it aside to rest for 5 to 10 minutes.

3. While the dough rests, prepare the scallions, then set aside.

4. Roll the dough into a log. Halve it crosswise, then cut each half into three pieces. Place five of the portions in a large bowl and cover it with a kitchen towel or plastic wrap.

5. Dust your hands and work surface with flour. Roll the sixth dough portion into a fairly round (1/4-inch-thick pancake). Spoon 1 tbsp of the vegetable oil onto the dough and spread it evenly over the pancake. Scatter 2 generous tablespoons of chopped scallion on top, leaving a 1-inch border.

6. Roll the pancake into a log. Beginning at one end, wind the log into a spiral as if shaping a cinnamon roll, then tuck the loose end underneath. Use your palm to gently press the dough into a disk. Dust the dough lightly with flour, then roll it into a pancake 6 to 7 inches in diameter.

7. Warm a medium-size skillet over medium-high heat, then coat the pan with 1-1/2 tsps of vegetable oil. Use a scallion slice to test the temperature of oil. If it sizzles at once, th eoil is ready for frying. If it doesn't, wait about 30 seconds and retest the oil with another scallion slice, repeating as necessary until the oil is hot.

8. Carefully lay the pancake in the skillet and fry it until its edges puff up and the bottom is golden brown, about 3 minutes. Flip the pancake, drizzle another 1/2 tsp of oil around the edges of the pan, and continue frying until the second side is golden brown, about 3 minutes more. Transfer the pancake to a serving plate. Repeat the steps 5 through 8 for the remaining dough. Serve it hot or warm with dipping sauce.



Most of Indonesian knows kelepon. Kelepon is an Indonesian traditional dessert which is made of glutinous flour and rice flour with palm sugar's filling. The best is when you eat it while it's hot. But, be careful when you bite it, the melted palm sugar will splash out, and this is the unique of this dessert :).

In Indonesia, there are plenty of 'abang gerobak' who sell kelepon, mostly they will sell it with 'kue putu' which has same filling but different texture.
Let me share the recipe with you....

Source: Fatmah Bahalwan

250 gr glutinous flour
50 gr rice flour
100 ml pandan juice (Belzy -- I used the combination of 1 tsp pandan paste and 100 ml water)
2 tsp lime stone water
100 gr Indonesian palm sugar (Belzy -- palm sugar powder is ok)
1 package of frozen grated coconut
1/4 tsp salt
1 litre of water

In a big bowl, combine glutinous flour and rice flour, whisk it until thoroughly mixed. Set aside.
In a plate, mix grated coconut and salt. Set aside.
In a medium bowl, mix pandan juice and lime stone water.
Pour the pandan juice mixture into flour mixture, whisk and knead it until no longer sticky.
Take a little dough (enough to make a small ball), fill it with palm sugar, and form it into a ball. Repeat it until no more dough left.
Boil kelepon in boiling water over high heat. Boil it until the kelepon floats. Drain it from the water, and coat it with salty grated coconut. Ready to serve.

Note: steam the grated coconut for 15 minutes before coating to avoid spoiling.


I bought a very cheap quiche pan set. With only 15 bucks (the original price is $30) I got 3 sizes of quiche pan. So, I'm so excited to make quiche, and this was my very first time making and tasting quiche. I never know what quiche is before, and even I don't know how it tasted like.
So, I found this recipe from my fave chef, Emeril Lagasse. My husband said, "It's like eating omelet in pie crust". Myself, I don't really like it, maybe because I am not a fan of omelet The taste is good tho. The best was put lots of bacons for the filling!

Quiche Lorraine
Source: Emeril Lagasse

Yield: 9 inch quiche pan

Flaky Butter Crust, recipe follows
6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss (Belzy - I used cheddar cheese)

On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees F.

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.

Arrange the bacon evenly over the bottom of the baked crust.

In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Flaky Butter Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed

To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.



In secret, God has wrought within
Two hearts His loving grace,
Preparing them someday to meet
In His appointed place,

That as they meet, both hearts might know and fully understand
This union was divinely placed
Within His Perfect Plan.

Note: Cake & Fondant Recipes : Wilton


I remember the first time I tried apple pie was when I went to McDonald Singapore, and at that time McDonald haven't open any franchise in Indonesia yet. So, when McDonald opened the first franchise in Jakarta more than 15 years ago, my dad bought a lot of burgers, sundae ice cream, french fries and apple pies. My first impression of apple pie was .... yuck! with the cinnamon-soggy apple filling. But then, after I ate it more, I found it tasted good!

Now, I like the smell of cinnamon baked with soggy apples. Especially, since I lived here where most of the cakes and desserts are using cinnamon.

I used Paula Deen's recipe for the filling and Simple Recipe for the pie crust. Those recipes' combination made a perfect apple pie :).

PS: I like the part of braiding the pie crust (aka lattice style) the most ;).

Apple Lattice Pie

For Filling:
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced

For Pie Crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 8 Tbsp ice water


Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss Stir in the sugar mixture to evenly coat the apples.

Pie Crust:
1. Combine flour, salt, and sugar in a bowl; toss it with a pastry cutter. Add butter and toss it again, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, tossing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and toss again.

2. Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4. Add filling to the pie.

5. Roll out second disk of dough, as before. Cut the dough into 1 inch wide. Gently braid every dough's pieces to the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork.

Preheat oven to 450 degrees F.
Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar.
Bake pie for 45 minutes. Let rest 20 minutes before slicing.


Clam chowder became our new favorite. So, we always order clam chowder as our appetizer when we ate outside :). And, as usual, my hubby ask me to make homemade clam chowder.
Then, here we are....clam chowder in italian bread bowl from Seattle Times. My hubby like it so much ;).
Let me share this delicate recipe with you ....

Clam Chowder

2 (6-1/2 ounce) cans minced clams
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter or margarine
3/4 cup flour
4 cups half-and-half, warmed
1 teaspoon salt, to taste
1 dash pepper
1/2 teaspoon sugar

In a medium saucepan, drain the juice from the clams; set the clams aside.
Combine clam juice with the onions, celery and potatoes.
Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
In a large saucepan, melt the butter.
Add flour and stir in to the butter.
Slowly whisk in the warm half-and-half.
Cook and whisk until smooth and thick, about 5 minutes.
If you want a thinner chowder, add ½ to ¾ cup water or clam broth.
Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
Stir well and adjust the seasonings if necessary.

Italian Bread Bowl
Source: All Recipes

2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

1.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4.Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5.Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6.Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7.To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.


Who doesn't like tiramisu? I guess, 99% people in this world love tiramisu, am I right?

For me, tiramisu is the most delicious cake ever. Since the first time I tasted it, I did fall in love with it already. Unfortunately, because this cake a bit pricey so I can't buy it everyday *geez, it is fattening too*.

But now, I found this easy-delicate recipe, so anytime I want to crave tiramisu, then I just make it by myself :).


200g lady fingers (Belzy - I used homemade lady fingers, recipe follows)
500g mascarpone
2 eggs, separate the egg yolk and white in different bowl
500ml coffee
1/2 cup rum (try to use 1/4 cup kahlua...it tasted so much better)
3 to 4 tbsps rum
1/4 tsp salt
100ml whipped cream
Cocoa powder
3 tablespoons powdered sugar
A pinch of salt

Mix salt and white egg in a mixer bowl. Beat it until creamy and soft peak.
In a saucepan, heat coffee and rum (or kahlua) over medium-high heat, set aside.
In mixer bowl, whisk mascarpone, egg yolk and sugar until creamy. Gradually, pour in rum. Whisk in heavy cream until thoroughly whisked. Add in egg white mixture, fold it slowly until the mixtures are well-combined (better use spatula or wooden spoon for egg white-egg yolk batter mixing)
Prepare lady fingers, dip it into coffee mixture (do not dip it too long time, because you won't make the biscuit too soft).
On an ovenproof glass baking pan, make 4 layers, starting with the biscuits - mascarpone mixture - biscuits - mascarpone mixture. Then, sprinkle it with cocoa powder.
Keep it in the refrigerator for minimum 6 hours before serving. Serve it cold. Enjoy!

Lady Fingers
Source: Joy of Baking

Yield: 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.

1/2 cup (65 grams) cake flour, sifted (Belzy -- I used AP Flour)
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets

with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three - 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.

In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.

In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.

Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.

When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for

8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.

Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.