Belajar tentang Kerapuhan dari Pavlova yang Ambyar

Tahun 2010 menjadi waktu bersejarah bagi saya dan keluarga karena kami akhirnya memasang tv kabel hingga menumpang nonton TLC/AFC tak lagi harus berjubel di rumah saudara yang lebih kaya. Dengan paket tv murah, saya dan Ibu mulai ketagihan menonton acara-acara masak baru yang isinya tak lagi Ibu Siska atau Mas Rudy.

“Ganteng banget itu chefnya!” Ujar saya dalam hati saat mata terpaku di hadapan tv 30inch yang dibeli dari hasil uang pernikahan kakak.

Sumber : https://www.independent.ie/life/home-garden/homes/house-where-jamie-filmed-the-first-two-series-of-the-naked-chef-on-the-market-for-3-7m-30488576.html

Jamie Oliver the Naked Chef  dan saat itu pula daftar koki favorit saya bertambah. Di luar koki Indonesia saya tentu saja hanya mengenal Gordon Ramsay, well who doesn't? Saya ingat betul kala pertama menonton acara Jamie Oliver, Ia sedang menunjukkan bagaimana caranya memanggang daging kambing. “Orang Indonesia mah jago nih mengolah kambing! Gampang pasti!” Pikir saya.

Malu benar saya dibuatnya ketika Jamie Oliver menunjukkan cara yang luar biasa asing hingga meneror pikiran saya. Daging kambing harus dilumuri berbagai minyak zaitun, rempah, garam dan lada hitam, didiamkan lalu dipanggang sebentar di atas pan panas bersama mentega dan bawang putih lalu dipanggang dalam oven selama beberapa waktu. WOW!!!!!! Selama ini saya hanya tahu kambing disate atau direbus hingga menjadi sop, kesukaan (alm) Bapak. Jadi kambing bisa dibuat kayak steak gitu yah? Norak betul!!!Sudahlah baru punya tv kabel, baru tahu pula cara memanggang kambing. Namun tak apalah, lebih baik belajar sedikit demi sedikit, toh itu niat saya belajar tentang dunia boga.

List koki favorit saya bertambah dan suatu hari tv menayangkan program masak Donna Hay, seorang chef dan pengusaha asal Australia. Donna Hay menyihir saya dengan resep-resep mudahnya. Saya pernah mencoba Frozen Yogurt yang ternyata hanya berupa campuran plain yogurt, frozen mango and banana lalu diblender dan didiamkan semalaman. That bastard was so delicious I made a declaration to eat it till the day I die but that for sure won't happen. Unless I wanna die with diabetes.

Sumber : https://www.telegraph.co.uk/culture/theatre/dance/9093012/The-Swan-who-danced-herself-to-death.html

Yang kembali membuat mata saya mengerling bak baju barbie palsu adalah resep Pavlova. What the hell was that? Dengan laptop super besar dan koneksi internet seadanya, saya mulai mencari arti Pavlova. Wikipedia menuliskan bahwa Pavlova adalah hidangan penutup yang namanya diambil dari nama seorang Ballerina asal Russia “Anna Pavlova”. Pavlova merupakan hidangan berbasis telur putih yang dikocok kaku bersama gula, zat asam lalu dipanggang dan dihiasi dengan krim kental/buah.

“Menarik” pikir saya. Ibu yang kebetulan juga tertarik dengan dessert bak marshmallow ini pun mengajak saya untuk berbelanja telur dan mencobanya.

Jika bisa berlebihan, maka saya akan bilang sudah ratusan telur kami pecahkan, kuning dan putih dipisahkan, memanggang namun setelahnya tak sudi memakan. Yeap siapa sudi memakan putih telur setengah gosong yang merata dengan loyang? Ibu dan saya akhirnya menyerah. Ntah apa yang salah karena langkah demi langkah sudah dilakukan.

Delapan tahun kemudian saya memberanikan diri untuk kembali mencoba membuat pavlova setelah puluhan resep saya baca dan pelajari. Pilihan jatuh pada resep Zoebakes, seorang pastry chef dan food instagramer asal Amerika yang gemar memberi resep berikut step by stepnya melalui Instagram Story. What a great way to help amateurs.

Mangkuk stainless steel telah dibersihkan, mixer mengilap tak bercela, bahan-bahan berjajar bak prajurit hendak berperang. It's time!

Pavlova dipanggang dengan api besar selama setengah jam lalu api perlahan dikecilkan dan biarkan sang putih telur membentuk cangkang baru bertekstur renyah selama 45 menit berikutnya.

Proses membuat Pavlova tak hanya menyita waktu (apalagi kita harus mendiamkannya di oven panas yang sudah dimatikan apinya selama satu jam setelah selesai dipanggang) tapi juga tenaga. Untunglah matahari belum sempat tenggelam setelah Pavlova selesai. Foto yang bagus masih mungkin masih bisa saya dapatkan walau jam terus bergeser.

Pavlova pun terlihat cantik dengan ukuran yang sedikit lebih besar dari seharusnya. Kesalahannya adalah, saya terlalu besar membentuk lingkaran di atas kertas panggang. Karena putih telur akan melebar dan lebih cepat mengering saat dipanggang. Lesson learned!!!

Krim kental sudah dikocok kaku dengan gula bubuk, dadih lemon berwarna kuning mengilap sudah jadi, buah-buahan segar pun sudah kering setelah dibersihkan. Inilah saatnya menghias!! Tentu saya tak terlalu menyukai kegiatan mempercantik ini, tapi apa bagusnya pavlova raksasa tanpa hiasan?

 

Saya mulai dengan meratakan krim kental di tengah kawah meringue, lalu dadih lemon barulah buah-buahan berupa berries!

Air mata jatuh dari ujung mata. Akhirnya saya bisa membuat hidangan penutup gila ini! Membutuhkan waktu bertahun-tahun untuk mempelajari kesalahan dan mengemas tekniknya. Belum lagi alat serta bahan yang tak kalah krusialnya dalam pembuatan Pavlova.

“Krak!”

Belum selesai saya berpuas diri, kawah krispi meringue di tengah itu jebol, bak plafon kamar saya yang menyedihkan. Bedanya Pavlova ini masih tetap terlihat menggiurkan dan kamar saya tentu saja tidak secantik ini.

Benar kata Donna Hay, jangan terlalu banyak menghiasi Pavlova mu dengan bahan yang memberatkan. Krim kental kocok plus dadih lemon memang perpaduan roller coaster di lidah dan kilap bintang di mata. Namun jika menumpuknya dengan takaran yang tidak proposional seperti yang saya lakukan, you'll face a disaster.

Ah well, saya masih bertekad untuk mencicipinya.

TBH, saya tahu tekstur meringue tapi tidak pernah betul-betul mencoba Pavlova. Ekspektasi tekstur renyah yang siap membanjiri rongga mulut dengan saliva dari dinding kanan kiri ketika Pavlova menyentuh gigi harus saya telan bulat-bulat begitu merasakan “marshmallowy-texture” instead of crunchiness.

Pavlova bukanlah hidangan yang tepat untuk pasien penderita diabetes karena rasanya betul-betul manis! Krim kental, dadih lemon dan buah-buahan berhasil sedikit memudarkan rasa manis yang membludak.

Ternyata Pavlova mirip dengan torched meringue di atas lemon pie. Awalnya saya sempat berjengit karena merasa seperti sedang memakan telur putih mentah yang tentu saja tidak betul!

Sempat mencari tahu di internet apakah kita bisa mengurangi kadar gula dalam Pavlova dan sayangnya tidak bisa. Mengurangi pemakaian gula dalam Pavlova justru merusak tekstur dan tidak akan menghasilkan meringue yang mengilap.

Yah paling tidak saya sudah mencoba. Saya senang dengan hasilnya walau harus sabar. Saya juga memahami kerapuhan. Tidak ada yang sanggup menahan beban berat sendiri walau nampaknya terasa ringan. Tak menyangka saya akan mempelajarinya dari sepiring Pavlova.

Ps : Untuk resep, silakan klik di sini!

Love,

Allysa

Resep Bibimbab with Cauliflower Rice

Cauliflower alias Kembang Kol ternyata sedang cukup ngetrend di kalangan para pecinta plant based food. Walau sebenarnya di Indonesia sih sangat nggak asing karena you can find cauliflower in every mom's hand made soup atau tumisan. Kemudian kembang kol naik level dan ternyata sayur yang biasanya hanya sebagai tambahan di capcay ini bisa diubah jadi hidangan luar biasa. Ada es krim kembang kol, steak (yesssss ini beneran), pengganti makaroni dalam hidangan mac and cheese bahkan ditumbuk dan jadi healthier version of mashed potato. WOOOOW

Long before it's so freaking famous, kembang kol udah jadi salah satu sayuran kesukaan gue karena teksturnya yang gampang lembut setelah dimasak. Rasanya enak dan tentunya gak ada aroma-aroma tanah ala sayuran. Lain dengan brokoli yang agak-agak mirip sama kembang kol, walaupun gue juga suka banget dengan brokoli, tapi si kribo yang satu ini tuh kalau salah ngolahnya bisa agak bau tanah saat dimakan. Mungkin ini yang membuat banyak anak-anak enggan menikmati brokoli.

Resep Stir Fried Udon with Gochujang

Masih dalam rangka mengurangi konsumsi daging yang berlebihan, gue pun sibuk cari resep nikmat yang mudah dan gak perlu pakai daging. Setelah sibuk berfikir, browsing dan aduk-aduk bahan di rumah yang ternyata cuma ada udon, gochujang, bawang, telur dan jamur, jadilah gue memutuskan untuk bikin Stir Fried Udon.

Resep Fruit Spring Roll + Honey-Lemon-Mint Dipping Sauce

Setelah menikah nyaris setahun yang lalu, berat badan bertambah (banyak banget) menjadi suatu tanda merah bagi gue untuk mulai hati-hati dalam mengarungi kebahagiaan hidup. Walaupun berat badan gue saat ini masih sehat malahan jauh lebih sehat dari tahun lalu, tapi yah manusiawi kan kalau kita merasa insecure dengan bentuk tubuh yang bejendol sana-sini?

Selama beberapa bulan ini gue pun memutuskan untuk mengurangi makanan berminyak, gula artifisial, daging dan soda. Not that i used to eat those food everyday juga sih, malahan tbh gue gak terlalu suka gorengan karena kalau habis makan gorengan, muka gue langsung jadi kilang minyak.

Basic Vanilla Custard Pudding + another two flavours to cheer me up.

Sometimes in life there are some people who makes your life miserable no matter who they are. Also in our life, we'll be disappointed at things that we'd never expect.
That's the bitterness of life...we must taste it at least once, you can't just walking around without even knowing what kind of flavour bitter is.

Bitterness makes us a better person. Bitterness can teach us about what to do next, it's like planning a war strategy after all. The war with the bitterness itselfs.
I've swallowed bitterness more than i could take, sometimes i failed (and cried a lot and got angry), sometimes i succeed and move to another step, get on with life. All of these lessons makes me grateful, i thank God that i survived, and realized that i actually have an amazing life.

Yeah but sometimes it's okay to punch people who underestimate you in da face hahahahahahaha, no i'm just kidding, i can't even punch someone in the face when i get mad.
So.....finish with my wise words, i'm not really good at it right?
Two days ago i made the most amazing thing in the world to cheer me up from disappointment. I loveeee Vanilla (actually it's like third my most fav.ingredients) and poor me i can't use Vanilla extract in most of my baking activities (alcohol reason). Then i found an instagram account that i told you on my birthday cake post. They sell vanilla bean, real vanilla bean and i loooove it. I used two of the vanilla bean already, and thank God never at once they disappoint me.

I made a vanilla custard pudding, used it as the basic and add some flavours to it, i made two additional flavs. Chocolate and Matcha (so nowadays hehehehehe)!

Let's get started then, remember to write it on your paper and then you must go to your kitchen, get the ingredients (buy it first if you don't have any) and make the recipe with your heart!

Basic Vanilla Custard Pudding : (makes about 4 small bowls)
2 cup of Milk
1/2 cup of sugar plus 2 tablespoon (if you like more sweet)
3 Tbs of Cornstarch
a pinch of salt
2 egg yolks
1 vanilla pod, scrape the beans, you can use 1 Tbs of Vanilla extract/essence if you don't have any.
a knob of unsalted butter.

Directions :

1. In a sauce pan, whisk together sugar, salt, cornstarch to make sure there are no lumps.
2. Add the egg yolk and whisk again until combine.
3. Then turn on the heat, medium heat and gradually add the milk and the vanilla bean, whisk constantly (DO NOT STOP!) until the mixture thickens and is bubbling. It's circa 8-10 minutes.
4. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter  (if you use vanilla extract/essence, add it at this stage with the butter, because if you add it while heating it, the vanilla flavour will disappear) until combined.
5. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (up to 3 days).
6. If you want to serve it, make sure you stir it a lil bit and gently with spatula.

If you prefer like warm custard, you can eat it right away, and also if you like it creamier (like i do), you can just regrigerate it for an hour.

So Allysa, how'd you add the flavour to the Basic vanilla custard?

WELL IT'S EASY. I have 2 additional flavours here, Chocolate and Matcha.

If you want to add flavour to your basic custard, right after the butter has melted....take at least a small bowl of the mixture and then add the flavours.

For the chocolate i used 2 tablespoon of Cocoa Powder, shifted and then add to the small bowl, stir until fully combine with spatula.

I added toasted almond dusted some cocoa powder on top.

For the Matcha, i used pure green tea powder that i bought online. I added half tablespoon, shifted, and then add it to the mixture in another small bowl, stir until fully combine with spatula. For the matcha, you can add a drop of green food coloring!

But if you wanted to make a specific flavour, like chocolate without the basic vanilla custard, of course you can!

You just add the flavour directly with the other dry ingredient, for example Chocolate flav. Add the cocoa powder with the cornstarch, sugar, salt.

SO EASY RIGHT?

I bet you can make these sweetness dessert to fight against the bitterness of your life ;)

Sometimes we need an extra weapon to fight right?And guarantee, Custard Pudding is the extra weapon >.<

All pictures taken by Me

LOVE

and Sweet

ALLYSA

Peanut Butter Chocolate Cookie Skillet

Geeeeeeeeeeeez, mid test is coming, i repeat mid test is coming, prepare yourself or die!!!
I'm sorry, i'm so nervous about my (hopefully) last mid test ever. I must survive, i need to get a good score, i need to graduate and get a job as a food writer (AMEEEEN!!!).

So, to reduce my anxiety, i decided to make a very delicious cookie skillet. Made it from my leftover baking ingredients....Seriously easy and delicious and nooooooow i'm drowning in drools.

INGREDIENTS :
6 tablespoons unsalted butter, room temperature
1/3 cup Palm Sugar (because i can't find brown sugar, but you can use brown sugar with the same ratio)
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla essence / extract
1 cup all-purpose flour (spooned and leveled)
1/2 cup Cocoa Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate ganache
5 Tbs of Peanut butter
For this recipe i added 1/4 cup of cream cheese, it balances the sweetness, but you can leave it if you want.

DIRECTIONS :

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg,vanilla, peanut butter, ganache, and cream cheese, mix it well. Stir in flour, baking soda, and salt. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Serve it while warm. You can add a scoop of vanilla ice cream on the top (add some caramel sauce) or dunk it into a cold milk. YES DELICIOUS, SO DELICIOUS YOU'RE GOIN' TO DIE. (Just kidding!)

Hhhhhaaah, now i must study..wish me luck folks!!

Love

Allysa

Pocky Cake Recipe and The Day I Turned Into a 21 Years Old Person

HAPPY BIRTHDAY TO ME!!! Well technically my birthday was a few days ago, 28th march, i shared birthday with Lady Gaga, isn't it awesome?
I love my birthday, because it's the time when my family and friends, all of suddens, texting me, calling me, even giving me surprises! I looove surprises, well who doesn't?

My 21st Birthday wasn't as awesome as my 16-17-18-19 birthdays, still i love it because i realized that imma grown ass person. One more step to be at the gate of real life. Maturity and stuff, although i don't like that fact, but i have to face it because i can't run forever.
The day i turned into 21, i started to think about few things like what am i gonna do with my life?Do i wanna get married?Do i wanna have kids?Will i graduate with a good GPA?Can i survive another years?
I'm telling you these stuff are so confusing!!!Plus it's getting hard when you realized that the clock is ticking...now you don't wanna talk about it, but the next day you wake up in another birthday. Maaaaaaaaaaaaaaaaan, getting old sucks!!

20 was perhaps the last age of me doing stupid things (i can't promise you that) so i celebrated it and made myself a birthday cake. Maybe the cutiest birthday cake i've ever had.
It's Pocky Cake everyone~ It's so hipster but i love it hahaha.
Basically it's only a vanilla cake, cream cheese frosting, slices of fresh strawberries, and Pockys.
Well if you have no idea what pocky is, let me explain it to you. Pocky is a snack from Japan, sort of biscuit sticks, dipped in flavored chocolate. It comes out in many different flavours, You'll like it, trust me!

So pretty right?

Vanilla Cake's ingredients :

• ¾ cup unsalted butter, room temperature
• 1 ⅓ cup sugar
• 3 large eggs, room temperature
• 1 vanilla pod*
• 2 ½ cup all purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk*, room temperature

Cream Cheese Frosting's and Strawberries ingredients :

• 450 gr of Cream Cheese, room temperature (i used Milkana)
• 1 cup of Icing Sugar*
• 1 teaspoon of Vanilla
• 2 tbs of Milk
• 5 tbs of Unsalted Butter, room temperature
• 1 cups of strawberries
• 1/4 cup of strawberry jam
• 2 tbs of lemon juice

and you need 5 pckgs of Strawberry Pocky.

Directions :
Cake

1. For the cake preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess.

2. Beat the butter for a minute until it soft and gradually add the sugar, beat until fluffy, then add the eggs one at a time, beating well after each addition. Then open the vanilla pod, scrap the beans and add it to the batter.

3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the batter evenly between the 2 pans.

4. Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then carefully turn out to cool completely on a rack.

Frosting

1. In a large bowl beat the cream cheese til soft, then add the icing sugar, beat well til blended.

2. After the consistency is fluffy enough, add the soften butter, vanilla essence and milk. Beat well.

3. Refrigerate the frosting before you use it, at least for an hour.

4. Meanwhile, slice your strawberries (depends on your fav, kind of slices) and put it in a bowl.

5. Heat the strawberry jam with the lemon juice for a minute then cool it off.

6. Add the strawberry jam mixture into the bowl of strawberries, mix it well.

Now you frost the cake with the cream cheese frosting. It doesn't have to be fancy because the Pockys will cover it anyway ;p

How do you stick the pockys to the cake?Easy peesy, just stick it one by one, close to each other. Takes time but it's worth the fight ;)

Notes :

*If you can't find vanilla pod or too lazy to scrap it, just use 2 tsp of vanilla essence/extract.

*You can make your own buttermilk. Yes you do know that. 1 tablespoon of lemon juice/vinegar+1 cup of milk, stir and leave it for 5 minutes, there you have your own buttermilk.

*i only used 1 cup of icing sugar because i don't like my frosting too sweet, i want it taste like cheese cake. But if you guys not sure about that, you can use 2 cups or more...just do whatever your heart wants ;)

Oh and by the way i buy the vanilla pod from a shop in Instagram called Good Food Grocery, check their instagram, they sell a lot of cool stuff >.<

L.O.V.E

the 21 ALLYSA

Vanilla Cake with Fudgy Frosting

January will be over in a day pals. How's this month so far?
I think i've done nothing special in this month, but i gained my skills on Photography which is NICE.

I'm going to work my ass off for my last term start from 9th February, then i'll be graduate, and i have no idea what am i going to do in the future?

For the past days, i've been thinking about, what kind of job that i should get latter?Well you know in my Resolutions list i wanted a job in Culinary field (i can't be a chef though), maybe as a food writer or a food critic, a very good and awesome food blogger with a better camera and a better lightning and experiences?Maybe someday i can be a food photographer. I want it so bad....and i wish to get a job like that.

But i don't know.....let's just see.... :D

Soooooo, you guys surely know the Youtube kitchen Princess Laura Vitale right?She's so amazing and i've been watching her channel for like....5 years!
Her recipes are simple and she's constantly giving you substitutes if one of the ingredients are hardly to be found or if you don't like it, etc.

I love her recipe of Vanilla cake and been baking with her recipe for a few times. It's so moist not too sweet, and absolutely delicious :9 you can put any frosting but mine was the simple Chocolate Fudgy Frosting.

Vanilla Cake by Laura Vitale :

Ingredients:

¾ of a Cup of Unsalted Butter at Room Temperature
3 Eggs
2 ½ Cups of All Purpose Flour
2 ½ tsp of Baking Powder
½ tsp of Salt
1 ¾ Cup of Sugar
1 ½ tsp of vanilla extract (i used Vanilla Essence, because it's halal)
¼ Cup of Sour Cream (i used buttermilk instead)
1 Cup of Whole Milk

Directions :
1. Preheat the oven to 350 degrees. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

2. In a large bowl, cream together the butter and sugar, add the eggs, vanilla, sour cream and milk and mix until all the wet ingredients are well incorporated.

3. Add the flour, salt & baking powder and mix it just enough to incorporate the dry ingredients but don’t (NEVER EVER EVER) over mix the batter.

4. Pour batter into the prepared pan, use your spatula to spread it evenly.

5. Bake it for 25 to 30 minutes and let it cool completely before frosting it.

Chocolate Fudgy Frosting :

Ingredients :

300 ml whipping cream
325 gr Dark Chocolate Chopped into tiny pieces
a pinch of salt

Directions :
1. Heat the whipping cream in a medium heat.

2. After the whipping cream is simmering, turn off the heat and pour the cream into the chopped chocolate in a bowl then add a pinch of salt.

3. let it set for about 1 minute. Don't stir it!

4. After a minute, stir the chocolate mixture slowly, until all the chocolate melt completely.

5. Let it set in a room temperature and chill it in the fridge until the mixture is thicken (like mud) then spread your cake with the frosting.

Yes, it's delicious...yes you'll addicted to it....yes you must try this recipe at home!!!



Love




Allysa

Chocolate Cinnamon Pie with Cinnamon Crumbs Ice Cream

Oaaaaaaah *cleaning up the dust*

Sorry for another "what day is today?" post...took so long for me to gathered my blog's writing mood, teehee.
I'm still in the Mood  of Holiday (also called Lazy Disorder), even though i'm absolutely doing nothing but complaining about my life ;p Nooo...i'm just kidding. I'm doing things that i used to love like reading books (i'm doing a reading challenge with my Friend and My Professor...yeah one of my prof from University...she's so friendly, nice, and cool, and young) , cooking like almost everyday, and writing another novel (God, please let me finish this novel, i don't want this project stop in the middle of nowhere again and again and again), Photographing, and exercising (MUFFIN TOP TUMMY PLEASE GO AWAY!!).
Those activities are awesome and so far my depression isn't that complicated anymore, and i become happier, a lil bit healthier, and postiver (is this word even exist?)

Soooo, like i've told you on my last post, i baked a new year's eve dessert called Chocolate Cinnamon pie with Cinnamon Crumbs Ice Cream, it was delicious not too sweet not too bitter, just perfectly delicious. I've shared the picture on my Path and Instagram, so if you ever accidently seeing my instagram, you'll know.

So here's the recipes :

Chocolate Cinnamon Pie :

For the Crust :

12 Digestive Biscuits (I used McVities from England, but you can use whatever biscuits you want, like graham cracker, or marie regal, or milk biscuits, or even vanilla waffer)
1/2 tsp of Cinnamon Ground
1 Tbs of Granulated Sugar
50 gr Unsalted butter melted

For the Pie Filling
250 ml Whipping Cream
290 gr Dark Chocolate chopped
a pinch of salt
1 tsp of Cinnamon Ground

Directions :
Break the biscuits into tiny pieces like sand (you can put it in a zipper bag and crush it with rolling pin, or you can use food processor)

If you're using food processor, after the biscuits mixture is like sand, you can add the rest of the ingredients and mix it until well blended. But if you don't, pour the biscuits mixture into a bowl and add the cinnamon ground and sugar, mix it well, and then add the melted butter, and mix it with a wooden spoon or a fork until well blended.

After that, pour the mixture into a 20 or 23cm (8 or 9') pie tin / tart tin (the glass one is good!) and press it evenly, until there's no more hole (if you have a leftover of the biscuits, save it in a container and you can keep it for any urgent situation like hungry or anything else, hehehe). Bake it in a preheated oven (180'c) for 10-15 minutes or until the colour turn brown.

Cool the crust completely then put it in the fridge until the filling is ready.

Now for the pie filling which is the fun part of this recipe hehehe.
Heat the cream in a sauce pan (medium heat) until the little bubbly come out on the edge. You just want a little bubble, not boiling it okay, so keep your eyes on it!!!
Then add the chocolate, make sure you chopped it, other wise it'll make a lil lumpy like dandruff after that. Gently stir it with a wooden spoon til all the chocolate melt away, then add the salt and the cinnamon ground, stir it again for 30 seconds.

Turn off the heat, stir it again for a minute. Now you can take out the crust, pour the chocolate filling, and put it back on the fridge for like an hour or overnight!

Serve it with whipped cream, or ice cream. I added my Homemade Cinnamon Crumbs Ice Cream (No machine needed).

Homemade Cinnamon Crumbs Ice Cream :

So, this Ice Cream without Machine recipe is from Gemma Stafford Youtube Channel, it's so easy and delicious and awesome at the same time. Check the Video recipe here !!

Ice Cream Base Ingredients :

14 ounces (1 can/ 400ml) sweetened condensed milk (fat-free or regular) cold
2 cups (16oz/450 ml ) whipping cream, cold


DIRECTIONS:

Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract/essence if you want). 
aaaand VOILA you have your ice cream base and you can add any flavor you want!! So since this recipe is for Cinnamon Crumbs, here we gooooo...

If you have the leftover biscuits crumb mixture (definetly have) then add it into the ice cream base mixture and add more pinch of cinnamon ground. Then place in a large resealable container and freeze at least 6 hours or overnight before eating.

Now you have the Ice Cream, now place a scoop of the ice cream and place it on top of a slice of the chocolate cinnamon pie!!
HMMM DELICIOUS!!

TRY THIS, YOU'LL NEVER REGRET!!!



Love


Allysa

Fluffy Japanese Pancake with Banana Caramel Sauce and Berries

YEAAAAY ANOTHER RECIPE!!!

So two days ago i was fasting...not just a usual fasting...it's gadget fasting. I'm not done it on purpose..i just felt like i need sometime alone and i'm so tired with gadget.

It's a 12 hours fasting and i felt fantastic...i'm planning to do it again soon :D
you guys should try it too...it's awesome.

So to celebrated my succeed, i made a very delicious pancake. It's Fluffy Japanese Pancake from Cooking With Dog Show and it was delicious... >.<



You can watch the video of how to make that awedome Fluffy Japanese Pancake here !!

Ingridients :

100g Cake Flour (3.5 oz) (i use all purpose flour, tasted good also)
1 tsp Baking Powder
1 Egg
3 tbsp Sugar
70ml Milk (2.4 fl oz)
2 tsp Vegetable Oil
½ tsp Vanilla Extract (i can't use extract, so i use vanilla essence instead)
 i add a pinch of salt too :D

Directions :
Combine the flour, the baking powder and the salt, and shift it into a bowl and mix it with balloon whisk!
Then you mix the egg and the sugar till it disolve together. After that, add the milk, the vegetable oil and the vanilla essence/extract. You mix it until it's combine and then make a hole in the middle of the flour mixture and gradually add the egg mixture and mix it well until it becomes a smooth batter without any lumps!

Now prepare the pan! Coat the pan with vegetable oil using paper towel (or you can also use unsalted butter, whatever you prefer) then heat the pan in a medium heat.
Once it's heat already, add the batter into the pan...i like it big so i add like 1 full of vegetable spoon. After that, cover the pan and wait until it's bubbling, then flip it, and cover the pan again for like 1 minute and then repeat the cook proccess until you get like 2-3 fluffy pancakes.




For the Banana Caramel Sauce


Ingridients :
1/2 cup granulated sugar
1/4 cup of water
2 tbs of unsalted butter
1/2 cup of whipped cream.
1 banana already chopped
a pinch of cream of tar tar

Directions :
Place the sugar and the water in a medium saucepan with a medium heat.
you wait until the sugar disolve and the colour change into amber (it's like golden colour) and add the cream of tar tar (i use cream of tar tar instead of corn syrup, again it's because we rarely see corn syrup in Indonesia and i read once that cream of tar tar can replace the function of corn syrup to stop the crystalized of the sugar so win win solution it's great and didn't change the taste of the caramel either)

Don't forget to brush the edge of your saucepan to avoid burned sugar!!!

After that add the unsalted butter and whisk it with balloon whisk. Turn the heat off and slowly add the whipped cream!!Be carefull not to burn your hand, it's so hot i tell you....so hot....SO HOOOOOOOOT!!!
Add the chopped banana and stir it.

And the sauce is ready, you can top it while it's still warm on your pancake and cut some berries and more fresh banana and sprinkle it on the top of your pancake!!

Delicious and Cutie!!

TRY IT...SERIOUSLY TRY IT!!!

ALLYSA

Pappardelle With Fresh Tomato Sauce

So, i made this recipe a few weeks ago and it's fantastic.
I really really love pasta and i always curious about 'How to make the perfect pasta' or 'What kind of pasta should i make today?'
I'm not making Pasta everyday but my love for pasta is beyond compare.



I checked a lot of recipes about how to make pasta from scratch and most of them using Semolina flour and unlucky for me we rarely have that kind of flour here in Indonesia. Idk, it's so hard to find anything here in this tropical country, someone should start selling things like this instead of corrupting our money!!! (Yeah i'm talking to you government!)

Then one day i found a perfect simple and easy basic pasta recipe from The Chiappa Sister on Youtube. It was amazing let me tell you, so easy, so simple and i can make it everyday without doubting it. Of course someday when i be able to buy semolina flour, i'll try to make another basic pasta recipe but this one...ooohhh this one is awesome!

You guys can check the video recipe here .

Basic Fresh Pasta by The Chiappas :

Ingredients : 
100 gr of Flour
1 Egg
a pinch of Salt

Simple eh?This could make one portion of pasta, enough to fill your empty stomach with delicious Pasta!!

Directions :
Pour the flour and the salt in a clean table (or if you want to do it in a bowl, that's okay) and make a hole in the middle, like a volcano mountain! Then pour the egg, mix the egg with fork untill it's sort of combine a lil bit. Then you start to mix everything's up with your bare hand (It's a mess but who cares, it's fun!!) and knead it until well combine. Don't add any more flour because it'll make the pasta hard and not a good thing to eat hard pasta.

Just so you know, you must wrap the dough with a plastic wrap if you not using it yet, because it'll make the pasta dough like sort of dense and the color will change. So wrap it and put it in your refrigerator!

So i made Pappardelle from the dough, the easiest way because my pasta machine's broken so i need to rolled it with a rolling pin and getting tired but made my muscle stronger ;p (Seriously, cooking is actually an exercise)

So after you roll your pasta dough (a very thin layer, like the size of paper) you need to like fold and roll it like when you roll a cinnamon buns and then slice it for like 3 cm per slice, and finally you open the rolled dough and voila, you've already make beautiful Pappardelle.

So i cooked my pasta in a big pan filled with boiling water and salt and a lil bit of vegetable oil for 8-10 minutes.

Fresh Tomato Sauce : This Tomato Sauce is my original recipe, because i loooove making tomato sauce and i tried many times to get the exact flavor as i always wanted.

Ingredients :

2 Fresh Tomato
2 Tbs of Olive Oil
1 Onion, Chopped
1 Garlic, Chopped
2 Tbs of Pasta Water
Salt
Papper
1/2 Tbs of Sugar
Oregano
Fresh Basil, Chopped
1/3 Cup of Tomato Sauce
3 Tbs of Chilli Sauce (if you like it spicier, you can add more chili sauce and add chilli papper)
Grated Cheddar / Parmesan Cheese

Directions :
First you need to bring the Tomatoes to a boil, and peel the skin off, then mashed the tomato and don't forget to leave the chunk, it'll bring the flavor.

Heat the pan in a medium heat and add Olive Oil.
Add the Onion and stir untill brown, then add the garlic (you add the garlic after the onion because garlic burn so quick), then add the Tomato Chunks and add salt and papper. Add the water and wait untill the mixture come out bubbling.

After you see the bubbles, add the tomato sauce + chilli sauce, stir it. Then you add the sugar and the oregano and stir it again (It's all about stiring, another exercise!!!).

Turn off the heat and add some Chopped Fresh Basil, stir a lil bit and VOILA...it's done.

Now add the Pasta to the pan with the sauce, stir it with Food Tongs and add grated cheese.

So easy, So delicious...i'm dying...and now hungry.

Let me know if you guys have another version of sauce with Pappardelle ;)



Love


Allysa