Cat's tongue cookie?

Some of you are probably wondering what's cat's tongue cookie... Some of you (my fellow Indonesian people) would know already... hahaha.. It's called Kue Lidah Kucing in Indonesian. It's basically like a long and thin crisp cookie (somewhat like Milano cookies). And It's very Indonesian, I would say.. Because this recipe called for Blue Band. Blue band is Indonesian Margarine brand that is a staple to Indonesian household! This cookie is very simple to make with only few ingredients. The only thing is, the recipe is in metric measurement, which is in grams. But if you have digital scale, there would be no problem...

Here's the Mise En Place...

- Electric mixer with paddle and whip attachment

- Large bowl to sift the flour and also to fold in the whipped egg whites

- Spatula

- Sifter

The simple ingredients are:

• 100 gr Blue Band margarine
• 80 gr confectioner sugar / powdered sugar
• 100 gr All Purpose flour
• 2 egg whites
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla extract

The easy easy step: Preheat oven 300F

1. In mixing bowl with paddle attachment, mix Blue Band and sugar in low speed until the mixture is combined. Speed up to high for 4-5 min. until the mixture is soft and fluffy. Add vanilla.

2. Sift flour in the big bowl. Put the flour into the mixing bowl a little bit at a time until combined.

3. Scrape well. And take the mixture back into the big bowl.

4. Wash the mixing bowl and wipe dry and clean! It's important to wash and dry it, otherwise the egg whites won't whip.

5. In clean mixing bowl with whip attachment, beat egg whites and cream of tartar in high speed until it becomes stiff peak. Here's the link if you want to know more about beating egg whites.. http://www.youtube.com/watch?v=cjuJfkxoATA&feature=player_embedded#

6. Fold the egg whites into the batter in the big bowl (1/3 of egg whites at a time). When you fold the egg whites, pleas do it carefully because you don't want to deflate the egg whites.

7. After it's all combined well, put the batter into the piping bag with big round tip.

8. Pipe it onto baking sheets lined with parchment paper or Silpat like a long strip (about 2 in. x 1/2 in.)

9. Bake it 300F for 25 min or until the sides and the bottom turn golden brown. (When you touch it after it came out from the oven, it won't be crispy immediately)

10. Let it cool at room temperature for 1 hour and enjoy!!!

I know the technique seems so complicated and a lot of things going on... But trust me, it's so easy to make! Pls dont hesiate to msg me if you have questions.

Delicious Smoked salmon pasta in bath of garlic, white wine, cream, and parmesan sauce! Need I say more?

Mmmhh... This pasta is soooo delicious! This is not your typical spaghetti and meatball because this recipe is so easy and simple to make!

Here here, let me start with all the procedures...

The mise en place is pretty typical... You'll just need big pot to cook the pasta and a big pan to fit the sauce and the pasta..

The ingredients:

• 8oz. smoked salmon
• 12oz. angel hair pasta
• 1 1/2 cup heavy cream
• 3/4 cup dry white wine (Something that you also want to drink)
• 1 cup of grated parmesan cheese
• 4 cloves of garlic, minced
• 2 shallots
• 2 tbsp butter
• 1 tbsp oil
• 1/4 cup chopped fresh parsley
• 1/2 lemon
• S+P+sugar to taste

Okay, here's how you make them:

1. Fill up big pot of water to cook the pasta. Add generous amount of salt in the water. When the water boils, add the angel hair and cook just to al dente. Pls read the direction on the box.

2. In a large sautee pan, add oil and butter and sautee garlic and shallot until fragrant and the shallot becomes translucent.

3. Add the wine and let it reduce to half in med heat.

4. Still with med heat, add the cream and reduce it to half again. Add a little bit of salt and pepper. I add a bit of sugar too to balance the acidity of the wine and lemon.

5. Add the smoked salmon and parmesan cheese (reserve a bit cheese left to sprinkle on top of the pasta later on.) Squeeze the lemon.

6. Add the al dente cooked pasta into the sautee pan and mix it all together until the sauce coats all over the pasta.

7. Now it's ready to serve. Just sprinkle chopped parsley and parmesan on top! Yummssss

This is a perfect easy meal on any weeknight, but it's also a great lazy meal for saturday dinner at home with a glass of white wine and a big slice of tiramisu! Who doesn't want those for a saturday night dinner?

Enjoy your week everybody and Happy Thanksgiving!

Hope you have a great great Thanksgiving and hope you eat enough turkey this week!

I cant wait to show you my first fondant cake for a surprise birthday party! Im gonna post it later this week.... Ciaooo

Molten-Chocolate-Lava-Cake!

Need I say more people? The ooey gooey chocolatey goodness in one small cake. This dessert always been a favorite of mine in times of "chocolate-deprived" moments... It's the easiest dessert ever with no use of mixer! Can u believe that?

So here here, make this for your spouse tonight and he or she will love you even more! Of course to make this a complete "meal", you need to have a good scoop of Vanilla Ice Cream on the side... Hot and cold sensation in your mouth! Yummmmm.... R u drooling yet? R u drooling yet?

Here we go with the mise en place:

-four of 4oz. custard cups (here's the link if u don't know what a custard cup is http://cache.showmethecurry.com/vidimages/MoltenLavaCake.jpg)

-2 bowls (one of the 2 bowls need to be heat resistant, something like pyrex and not plastic because it's gonna be for the double boiler)

-whisk

-sauce pan filled with simmering water

I will go more into the details later. Don't panic if you don't know what I'm talking about!

Ingredients: (This recipe makes 4 cups, if it's for date night, please divide the recipe in half)

• 6oz. dark chocolate (I use Ghirardelli semi sweet chocolate bar)
• 6 tbsp butter
• 1/2 cup sugar
• 2 eggs
• 1/2 cups of All purpose flour
• 1 tsp Kahlua
• 1 tsp Vanilla extract

How you do it:

1. First thing first. Preheat 400F oven. Lightly grease the custard cups.

2. Prepare the double boiler by filling the water into sauce pan about 2 in. and let it simmer in medium heat. Do not let it boil! Put the heat-proof bowl on top of the saucepan. So u're going to melt the chocolate and butter here.

3. After the chocolate mixture melts, take it off from the double boiler and whisk in the sugar, vanilla, and kahlua.

4. In the other bowl, lightly beat eggs.

5. This is important guys! Now it's time to temper the two mixture together. What is tempering?

Here's some explanation to help you if you don't know yet...

It means to bring the temperature of the egg mixture up closer to the temperature of the hotter ingredients you will be mixing it with to prevent the eqq from "scrambling". You need to add a small amount of the hot ingredients to the egg mixture, a little at a time, to bring the temperature up, until it is safe to add to the hot ingredients.

So now, add a little bit of the chocolate mixture into the eggs mixture and whisk whisk whisk until it's combined.

6. After that, carefully stir the egg mixture back into the chocolate mixture.

7. Whisk in sifted flour until just combined.

8. Add the batter into the custard cups and bake for 10-11 min.

9. Remove from oven and let it rest for 2 min. before you take them out.

The center should be soft and a bit sink in but the sides should be done. Invert cups on individual serving dish. Get a scoop or... two vanilla ice cream and dust in some powdered sugar on top. Isn't that sound almost too pretty to eat? mmmm maybe not... Enjoy while it's still warm and cold!

A delicious come back- Bacon, swiss cheese, and spinach quiche

Hello helloooo! Gosh, it's been over a month since I wrote my last blog! I was busy "training" at Chocolate Pink and now I'm taking a break from it... So now, having a lot of free time at home, I'm gonna be making and testing a lot of recipes for my blog! Weeee...

So today, for a delicious comeback, I'm gonna share a delicious recipe. This quiche has been always everybody's favorite every time I make it. A definitely must try recipe! It's great for breakfast/ brunch. My husband loves it for a Saturday late breakfast with a glass of Mimosa...

The mise en place:

-Bowls

-Whisk

-Pan for crisping the bacon

The simple ingredients:

• 6 large eggs
• 1 1/2 cups of heavy cream
• A pinch of salt and pepper (not a lot of salt bcos bacon is already salty)
• 2 cups of fresh baby spinach
• 1 lb bacon
• 1 1/2 cups shredded swiss cheese (Swiss cheese is not salty, but it's kinda sweet and chewy)
• 1 frozen 9in. pie crust

The simple steps:

Preheat 375F oven

1. Cut up the bacon into small strips and crisp them up in a pan.

2. Meanwhile, whisk together eggs, cream, salt and pepper, and swiss cheese.

3. After the bacon is crisp, put them on bed of paper towel so it will absorb the excess fat. And then, with a LITTLE bit of extra bacon fat on the pan, sautee the spinach just until it wilts down (about 1 min.) If you have extra bacon fat, you can save it and use it for other uses, such as making bacon fried rice! It's the best!

4. Put the bacon and spinach into the bowl. Before you put the spinach in, make sure you kind of press the spinach to get rid off some excess water.

5. Whisk it all together and put them in the pie crust.

6. Bake for 45 min. or until the quiche is not jiggly anymore and the crust and the top are nice and brown.

I've been making this quiche probably more than 10 times and it never fails! Enjoy!