Lohikeitto – Finnish Salmon Soup

This is the soup that has become a hot topic between me, my mom, and my cousin… Lohikeitto, creamy salmon soup. Such a perfect soup for this fall weather. When I and my mom visited Helsinki last month, this soup was almost in our daily menu… we kept talking about how delicious it was and how we would miss it.

After spending nights googling and reviewing recipes, I finally came up with this. Enjoy!

 

Lohikeitto

 

1. Saute 1 C sliced leek and 1/4 C chopped onion in 1.5 tbs butter until wilt.

2. Add 1 C diced potato and 1/2 C thinly sliced carrot.

3. Add 3 C fish stock and 1 C water, cook until potatoes are soft then add 1 C heavy cream (less or more if you prefer thinner or thicker soup).

4. Stir to mix then add 2 small bay leaves, 2 lime leaves, 1/2 tbs pink pepper corn, 1 bunch chopped dill leaves.

5. Let it boiled for another 5minutes before adding 2 C diced salmon, continue to cook until the salmon is cooked through. Add salt to taste. Add 1 tbs butter then turn it off.

6. Serve, bon appétit!

 

Lemon Tartlet with Mango Topping

My favorite part in this dessert is the lemon tartlet, like it very much… I picked mango as the topping just because I have it ready in the kitchen, ripe and sweet. I could actually use berries topping, but I’d need to thaw them first while the mangoes were lining up on the counter, just need to be peeled and diced. I bought 2 boxes of half ripe mango last time went to grocery  shopping, by the day I made this recipe they were all ripe, my little one just loves it.

 

lemon tartlet with mango 1

Recipe for the tartlet can be find here.

 

meon tartlet with mango 5

 

Recipe for the pastry cream is for Joy of baking.com.

 

lemon tartlet with mango 4

lemon tartlet with mango 3

lemon tartlet with mango 2

Indonesian Kalasan chicken

This menu makes me feel “at home”, somehow makes me forget I am half of the globe away from my hometown. For those looking for recipe that incorporates turmeric, this may suit you.  This is Indonesian traditional fried chicken recipe, very popular and you can find it almost everywhere in Indonesia, though sometimes people use different name but usually we can tell from the basic taste, turmeric and coriander.

 

ayam kalasan 1

 

1. Prepare and cut the chicken. I hope this picture would give you idea about  the size of the chicken I used since I didn’t know its weight.

ayam kalasan 7

 

2. Prepare the ingredient: 1 lemon grass(cut), 2 fresh turmeric about 1.5″ each, 5 shallots, 4 garlic, 4candlenuts, 4 bay leaves,3″ galangal, and 1 tbs coriander. Ground the turmeric, shallots, garlic, candlenut, and coriander. My method is using food processor  by adding 1C of water, quick and easy.

ayam kalasan 6

 

ayam kalasan 5

 

4. A. Arrange the lemon grass, bay leaves, and galangal on the top of chicken in the medium pot.

B. Pour the liquid from food processor. C. Add water just enough to cover the chicken (not too much to make the chicken floating). Add about 1 tbs salt, taste it once the water start boiling, add more if needed. D. Leave it for 15 minutes(this is my additional step to make sure the chicken absorbs the seasoning thoroughly), cook for 1 hour until the chicken is tender.

ayam kalasan 3

 

5. Drain the liquid,  you can store it in air tight container in the fridge.

ayam kalasan 4

 

6. Fry in medium heat oil until golden brown, serve!

ayam kalasan 2

Coconut Fried Shrimp

I made this menu just because I wanted to finish up the sweet coconut flakes in my fridge. It is a left over from baking and had been sitting there like forever. This is very simple and almost no fail menu, the shrimp itself is very tasty so you will not really mess it, even with basic salt and pepper seasoning this will still be great.

coconut fried shrimp 1

 

coconut fried shrimp 3

 

1. Prepare 2 C big shrimps, peel off the shell. Mine is like 4″ – 5″ long individually, I left the tail and half part of the head. Marinate with 2 tbs of lemon juice for 5 minutes. Ground 2 cloves of garlic, 2 shallots, 2 candlenuts, 1/2 tsp salt and 1 tbs coriander, mix with 1 beaten egg white.

coconut shrimp 4

 

2. Pour the seasoning into the shrimp, marinate for 15 minutes.

coconut shrimp 5

 

3. Roll the shrimp onto sweet coconut flakes, press to get it fully coated, fry in medium heat oil.

coconut shrimp 6

 

4. Bon appétit.

coconut fried shrimp 2

 

Kaastengels – Cheese Cookies

Kaastengel is quite popular in Indonesia, it’s Dutch cookies. Due to long historical colonial ties, there are many Dutch culinary that become common for Indonesian people including this cookies.

We usually make this for Christmas, New year, Lunar New Year, Lebaran (Moslem New Year), and other special occasions to treat guess along with tea and other snacks. This time I made it for my little one, for her snack time. As much as possible I’ve been trying to serve her with natural and homemade food. It is a peace of mind knowing what ingredients are put into the food as we have more control about it.

This recipe has been modified, make it slightly firmer so that she can grab it easier( I mean less mess, better for me too 🙂 ) yet still soft enough it melts quickly in the mouth.

Kaastengels 1

 

Kaastengels 3

 

1. Cream with the mixer 1C organic sweet butter, 1 organic egg, 1 tsp organic vanilla extract, and 2 tbs sugar( this is the only non organic ingredient I used since I didn’t have it ready in the pantry).

2. Add 2.5C organic all purpose flour and 1.5C shredded organic cheddar cheese. Fold/ mix well with hands but do not knead.

3. Shape the dough into whatever cookies shape you like. Mine is the classic kaastengels shape, 1.5″ stick. Glaze with egg wash, top with shredded cheese. bake for 20-30 minutes until golden brown and cooked inside.

4. Enjoy!

 

Kaastengels 4

 

Kaastengels 2