Culinary – Page 8 – SweetSourMoments

Sweetsour Cookies

Published on September 24, 2012September 24, 2012 by sweetsourmoments2 Comments

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!

Sole Miso Soup

Published on June 4, 2012 by sweetsourmoments6 Comments

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

Honey Sesame Roasted CASHEWS

Published on May 31, 2012 by sweetsourmoments8 Comments

I have never met people who do not like cashew, I am definitely one of its fan. Indonesia is among the top ten cashew production country in the world, one of the reason we are so familiar with this nut. We call it kacang mete in Indonesian, kacang means nut and mete is for cashew. Sometimes we call it kacang monyet, monyet is monkey in Indonesian, not sure how it gets this name though … I prefer kacang monyet, sounds cute :). Both names can be used interchangeable. This time I am making Honey Sesame roasted cashews. After searching the recipes, here is my version which is quite simple and tastes good.

1. Put 2 cups of raw cashew in baking pan, bake in 300F for 10 minutes until golden brown.

2. Combine 1 tbsp butter, 2 tbsp honey and 1/4 tsp cinnamon in small pan, bring to heat, stir until the butter melt and all well combined.

3. Coat the cashews with honey mixture well.

4. Cover the baking pan with aluminum foil before transfer the honey coated cashews onto it, spread them in one layer evenly. ( please don’t skip this step if you don’t want to end up cleaning sticky pan ).

5. Put back in oven for 15 minutes, let cool for 1 minute.

6. Take out the cashew and coat with the mixture of 3 tbsp brown sugar, 1/4 tsp salt, and 1/3 cup roasted sesame.

7. Enjoy!!

Tips : make sure you move fast to get the cashew coated in last step. Once it is cool the honey coating will harden and causes the cashews stick to the sheet, also makes it difficult to get it coated with sesame mixture. I had to put them back to oven several times to make them melt slightly before continue with coating.

Homemade Organic Soy Milk

Published on March 29, 2012 by sweetsourmoments16 Comments

I remember watching my aunt making soy milk when I was kid. My aunt had a corner store and she made some of the drinks & fruit pickles. The soy milk she made was very tasty as she didn’t mix too much water in it, thus we could really enjoy the flavor. It is also healthier than others because she used pure sugar, not artificial sweetening. My family lived in different city and we visited probably once a year during school break. For me the times visiting my aunt ( and the whole family ) were the best times in my childhood. Met the cousins, no homework, played all day, woke up late, went to theme park … you know, just so much fun, beside the soy milk and fruit pickles my aunt had.

My first time making my own soy milk and guess what ? the hardest part was not the process of making it but to make the filtering bag. Had to remake the bag twice due to improper sewing 🙂

* 1 cup dried soybean yields to +/- 8 cups of milk.

1. Soak 1 cup of soybean in water until triple in size, about 6 – 8 hours, rinse off the water.

2. Using food processor liquefy the bean , the ratio is 2 cups of water for each cup of soaked soybean.

3. Pour the liquid into the fabric filtering bag and squeeze the milk out, add 1.5 cups of water to get more soy milk in second filtration.

4. Continue for the rest of soaked soybean.

5. Add 2 pandan leaves ( optional ) and cook until boiling.

6. Sugar can be added at anytime depends on how you’d like it.

7. Enjoy!

Coconut Fried Rice and Peanut Chicken Strips

Published on March 20, 2012April 12, 2012 by sweetsourmoments5 Comments

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.