SweetSourMoments

whether sweet or sour, each moment has its own beauty to celebrate

Tag Archives: food

Sweetsour Cookies

2 Comments Posted by on September 24, 2012

This one is super easy and fun looking cookies. Not only cute because of the texture of coconut flakes but I really like how it tastes. The original recipe uses raspberry and/or apricot jam, I modified mine using my homemade chunky pineapple jam and adding raisin on the top. The Pineapple jam gave me idea for the name because it has sourness, just enough, to give fresh and unique taste. With the sweetness from sweetened coconut flakes I think Sweetsour Cookies is the prefect name.

1. Cream together 3/4 pound (3sticks) unsalted butter (at room temperature) and 1 C sugar until just combined then add 1 tsp vanilla extract. On low speed mixed slowly add flour mixture (3 1/2 C all purpose flour + 1/4 tsp salt). Form the dough into a flat rectangle about 7″x 6″, wrap in plastic, chill for 30 minutes.


2. Prepare :

  • 1 egg beaten with 1 tbsp water for egg wash
  • 8 ounces sweetened coconut flakes
  • 42 pcs raisin (1 for each)
  • 1 1/2 C chunky pinneaple jam (or any of your favorite jam)

note : for making chunky pineapple jam, cook grated 1/2 fresh pineapple + diced 1/2 fresh pineapple (3/8″x3/8″) with sugar (the amount depends on your preferred sweetness) until the juice is reduced and thick. I prepared mine 1 day ahead.


3. To assemble the cookies :

  • Cut the dough into 42 pcs 1″x1″ square, roll each piece into a ball,
  • dip into egg wash,
  • roll in coconut flakes,
  • place on the baking sheet layered with parchment paper,
  • with finger, make a light indention into its top
  • fill with pineapple jam and top with raisin.

4. Bake for 20-25 minutes (until the flakes golden brown) in the preheated 350F oven.

5. Cool and serve. Bon appétit!

Culinary , , , , ,

Sole Miso Soup

6 Comments Posted by on June 4, 2012

For you who like oriental culinary this soup would satisfy your taste buds unless you don’t like food with fermented soybeans. This recipe tastes rich in simple way.

 

 

1.  Sauté 1/2 cup sliced ginger and 3/4 cup of sliced yellow onion in 3 tbsp of heated vegetable oil, stir for 2 minutes.

2.  Add 1/2 cups sliced carrot, 1 cup sliced daikon radish, 1 cup sliced fresh shiitake mushroom, stir for 2 minutes then add 4 cups of water.

 

3.  Whisk 3 tbsp of fermented soy bean paste and 2 tbsp of soy sauce, add into the soup.

4.  When the soup is boiling and radish is softer, put 2 Sole fillets ( sliced in 1/2 inch wide strips ).

 

5.  Add 1/4 tsp sugar and salt pepper to taste.

6.  Just when the sole is opaque throughout, add 1/2 cup diagonally sliced green onion , stir then turn off the stove.

7.  Drizzle sesame oil and garnish with cilantro sprigs.

8. Bon Appétit

Culinary , , , , ,

Unexpected Sweet Shrimp in Seoul

Leave a Comment Posted by on April 4, 2012

This was the most “lost in translation” experience I’ve ever had, completely lost. Last week I and my husband transited in Seoul during our trip back to Indonesia. We hadn’t had dinner and were so hungry that anything looked yummy for us. The reason we entered this small restaurant was because of its live seafood display. The owner gave us the menu .. no picture and all Korean, the only thing we understood was the price. After flipping all the pages with no idea, He wanted us to follow him to the seafood aquarium display and asked us to choose what we wanted to have. There were snails, funny fishes, skinny crabs, mussels in several types … we ended up pick the shrimps as it looked more familiar.

At that point we entrusted our dinner to him, not knowing what kind of food he would provide us with that shrimps.

5 minutes later, the waiters brought us the seaweed soup, baked sardine, snails, and oyster, ha!!!! What happened to the shrimp ? and who ordered these ? Finally the shrimp came out, in sashimi style …. not what we expected at all. The thing is we are not the fans of sashimi. The owner came and taught us how to eat it using dipping sauce ( sweet tomato chili sesame oil taste ) and also how to take off the head shell and eat the head which was separated and fried. Unexpectedly it was the most delicious shrimp I’ve ever eaten, honestly I will order it again next time, no doubt!!!

The side dishes were also delicious, love them. Later on we found out that the sides are gratis and no matter what menu you pick, it will always be served with seaweed soup, baked sardine, snails, and oyster to accompany, just like other Korean food that has many side dishes in general.. nice! I just very enjoyed the moment of lost in translation in Seoul that night :)

Travel , , , ,

Coconut Fried Rice and Peanut Chicken Strips

5 Comments Posted by on March 20, 2012

Last week I made this shortcut version of what we call “nasi uduk/nasi lemak” in Indonesian. This popular dish basically is rice steamed in coconut milk with lemon grass, bay leaves, pandan leaves, and other herbs ( which details I don’t know because I’ve never made it ). It is also popular in southeast asia region particularly Malaysia as both share a close culture. My shortcut version is to make fried rice with coconut milk instead of steam the rice together with it. It may sound complicated, but actually very simple.

In addition to the coconut rice I made peanut chicken strips. Nasi lemak usually served with traditional fried chicken, spicy peanut anchovy, fried tofu, balado eggs, etc. This time I modified the chicken in different way simply because: 1. I only had boneless chicken breasts while the traditional fried chicken using chicken with its bone intact, 2. I just felt I want to :)

* serving 2

A. Coconut Fried Rice aka Nasi Lemak/Nasi Uduk

1.   Finely mince 3 cloves of shallot and 2” length of lemon grass.

2.   Fry the shallots in 3tbsp oil, set aside. Keep the oil in pan.

3.   Stir fry the lemon grass in the oil for about 2 minutes.

4.   Add 3 cups of steamed rice.

5.   Add 3 tbsp of coconut milk ( canned one ) and 1 bay leaf keep stirring until well incorporated, season with salt.

6.   Sprinkle the top with fried shallots and eggs slices ( optional ).

7.   Serve.

B. Peanut Chicken Strips

1.   Cut 2 small boneless chicken breasts into strips ( I use the size of organic chicken, there is a significant difference in size compared to the non-organic ).

2.   Season with 2tsp of salt, 1 tsp of coriander, 1 tsp of pepper, leave it covered 10 minutes in fridge.

3.   Mix 1/2 cup of crushed peanuts and 1/4 cup of breadcrumbs.

4.   Dip the chicken strip in lightly beaten 1 egg, put into peanut mixture to cover, then fry in medium hot oil until golden brown.

5.   Serve.

Culinary , , , , , ,

Rugelach Challenge

Leave a Comment Posted by on March 14, 2012

The idea of making Rugelach actually came from nowhere. I just wanted to make something that I had never heard, tasted, and seen before. Thanks to uncle Google, I saw this recipe at Epicurious and thought it was a good challenge. To see how is the success rate, I brought it to my colleague who I assumed is very familiar with this cookies. He recognized the name right away, so at least from the appearance point it was in a right direction. Then he said “good”, which I translated to “passed” for this challenge.

I did make adjustment in sugar measurement because the recipe has apricot preserves which is sweet and raisin which is also sweet ingredient, and I am not the type of “sweet” person ~smile~

 

 

1.   Whisk together 2 cups flour, ½ tsp salt, and 2 tbsp sugar.

2.   Mix together 8 oz cream cheese and 1 cup unsalted softened butter until combined well.

3.   Add flour mixture into butter mixture, mix them with wooden spoon until fully incorporated and form a dough ball.

4.   Wrap the dough ball in a plastic wrap and flatten into 7 x 5 inch rectangle. Chill in refrigerator until firm for 3 hours ( the original version says 8 – 24 hours ).

 

5.   Preheat oven to 350°F.

6.   Divide the flatten dough into 4 piece.

7.   Roll out each piece into 12 x 8 inch rectangle on well-floured surface ( refrigerate the remaining pieces in plastic wrap until you finish with the previous one, this is to keep the dough in firm shape ).The finished 12 x 8 inch piece then transferred to parchment paper and put back into refrigerator. Do this until all 4 pieces are finished.

 

8.   Prepare the filling for 4 rolls:

  • whisk 1/3 cup sugar with 1 tsp cinnamon
  • chop ¾ cup raisin
  • chop 1 cup walnut
  • ¾ cup apricot preserve

9.   Onto each piece of dough, spread apricot preserves evenly, sprinkle chopped raisin, sprinkle chopped walnut, then sprinkle cinnamon sugar.

 

10.                 Roll the dough, place seam side down, pinch both ends, brush the top with milk, sprinkle the top with 1 tsp sugar, cut crosswise halfway through the roll at 1 inch intervals.


11.                 Bake for 45 minutes, cool on rack, cut into slices, serve.


12.                 Bon appétit.

 

Culinary , , , , ,

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