Bolognese Sauce

Ingredients:

• 500g minced Beef
• 4 large Tomatoes
• dried Basil
• 1 large Onion
• 4 cloves Garlic
• Mushroom (sliced) - optional
• Sugar
• Salt
• Pepper
• 1 cube Beef stock
• olive oil

How-to:

1. Chop onion and garlic finely and set aside. Cut 2 tomatoes into half and put them in a blender and blend them for 30 seconds. We need the juice from the tomatoes. Dice 2 other tomato.
2. In a large frying pan splash olive oil over a medium heat. When oil is hot, put chopped garlic and onion. Saute until they sweat and the onion become soft.
3. Put mince beef into the pan and cook the beef until turning brown and the juice came out.
4. When the beef is cooked, pour the tomato juice and diced tomato into the pan. Season with salt, pepper, sugar, basil and beef stock. Stir well and put the lid on. Let it simmer 1 to 2 hours over a slow heat and stir occasionally.

Serve : 6-8

Source : My mom :D

This is her recipe. From baby till now, my mom always cook the same bolognese. The difference between her recipe and this recipe is she didn't simmer the bolognese, because my dad love it runny. But I tried the one that simmered for an hour, and it tastes heaven! You can actually taste the tomato on the beef. :) And don't forget to sprinkle it with parmesan cheese :D

Bolu Kukus 200 (Indonesian Cupcakes)

Ingredients:

• 200g Granulated Sugar
• 2 Eggs
• 200g Flour
• 200ml Sparkling water/Sprite
• 1 tsp Emulsifier
• Food colouring

Methods:

1. In a large bowl put all the ingredients. Mix with a hand mixer until thick and creamy.
2. Fill a bowl (or more) with the creamy mixture and coloured it with a drop of food colouring.
3. Cover moulds with cupcakes paper and pour the white mixture and the coloured mixture to the moulds.
4. Steam for 20 minutes until the cake rises.

Serves: 24

Source : NCC

Actually, you can you use either sprite or sparkling water. But when you use sparkling water, make sure you add a teaspoon of vanilla extract. Because sprite has already taste in it. and we need the taste of vanilla or the sprite to get rid the taste of the eggs. In Indonesia they have special moulds for Bolu Kukus. The moulds for Bolu Kukus have holes in the bottom. So the Bolu Kukus will rise perfectly. But, here in Germany I can only find muffins/cupcakes moulds. I tried using the cupcakes moulds, and it's actually works. But, the cake won't rise to maximum and the cake is little bit wet when you take it out from the steamer. But still, it tastes like the one in Indonesia!

Rum-free Tiramisu

Ingredients :

• 3 Egg Yolks
• 75g  White Sugar
• 80ml  Milk
• 150ml  Heavy Cream
• 1ml  Vanilla extract
• 225g  Mascarpone Cheese
• 30ml  Strong brewed Coffee (Room temperature)
• 1 package  Lady Finger cookies
• Unsweetened coco powder for sprinkle

How-to:

1. In medium saucepan, whisk egg yolk and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until the mixture boils. Boil gently for 1 minute, remove from the heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream and vanilla until stiff peak consistency. Whisk mascarpone cheese into yolk mixture until smooth. Mix cheese yolk mixture with the cream until well mixed.
3. Soak Ladyfingers into coffee, and arrange them in bottom of the dish. Spread half of cream cheese mixture over ladyfingers and sprinkle with cocoa powder. Repeat layers. Cover and refrigerate 4 to 6 hours, until set.

Serve : 4

Source : Allrecipe

The original recipe use rum and mixed it with coffee. But since alcohol is a no for me, I didn't use any rum or rum extract. And the original recipe separate the cream and the egg cheese mixture. I don't really like cream, so I mixed the cream with egg cheese mixture. I had seen a recipe that use the same method, combining the cream and the egg cheese mixture. And cooking the egg is a must for me, to avoid salmonella. The classic tiramisu uses raw eggs. And I had a bad experience with uncooked egg :( So, cooking the egg is the safest way, you can serve it to everyone.

Butter Prawn

Ingredients:

• 500g Prawns
• 3 tbsp Butter (or more if you like it greasy)
• 2 tbsp Parsley (chopped)
• 3 cloves Garlic
• 1 Shallot
• Salt
• Pepper
• Lemon/Lime

How-To:

1. Preheat oven 160°C 
2. In a bowl wash the prawns and drain them well. And then squeeze lemon into the prawns. Set aside.
3. Chopped Garlic, shallot and parsley finely.
4. Put the chopped ingredients into the bowl, season with salt and pepper, and mix well. Marinated for at least an hour for better taste (optional)
5. Put the the butter into the bowl and mix evenly.
6. Wrap the prawns in aluminium foil and put it in Oven for 15 minutes. When your prawn is frozen you might want to bake it 5-7 minutes longer.
7. Take out from the oven, and cut the cover of the foil. Be careful of the hot steam.

Serve :4

Creme Caramel

Ingredients:

• 2 tbsp of water

• 125g caster sugar 

• 375ml whole milk 

• 125ml double cream

• 1tsp of vanilla extract 

• 5 eggs (3 egg yolks, 2 whole eggs)

• 100g caster sugar 

How-to:

1. Preheat the oven to 160°C.

2. Putthe water and 125g of caster sugar into a saucepan and bring to a boil, but do not stir.

3. Simmeron a medium heat for about 5 minutes until it turns a brown caramel colour (like dark runny honey) keep an eye on the caramel because it burns really fast. And then pour equally between 4 ramekins laid on a deep ovenproof tray. allow this caramel to cool and set, it should go hard.

4. Put the milk, cream, vanilla into the saucepan and bring to a boil. Set aside.

5. Whisk the 3 egg yolks, 2 whole eggs and 100g sugar together into a large bowl until the sugar you can not feel the sugar texture anymore. Pourthe boiled cream mix slowly over the eggs and whisk continuously until all the cream is incorporated. 

6. Pourthis creamy mix into the moulds with the caramel so they fill the ramekins almost to the top.
boila kettle and pour the hot water into the tray around the ramekins, about half way up. 

7. Place the trayin the oven carefully for 40 minutes until the centre is just set and it is firm to touch. 

8. Coolto room temperature, cover in Clingfilm and then store in the fridge for 2 hours to set. 

9. Run a knife around the inside of each ramekin then turn it upside down and give it a firm shake over a serving plate to release it. 

Serve: 4

Source : SortedFood 

I just change the volume of milk and cream, because I think it will taste even better. I tried the original recipe before. When you put your creme caramel in the fridge and then you eat it, you will taste the fat texture from the cream. That's why I have reduced the cream volume. :)