Choc Orange Ice Cream Pie

Got the recipe from New Idea magazine, it's nice but too sweet.

(Oh well, josh.. tons of recipe that I have to put here..in this blog, but I don't have enough time, but I promise you, one day ... ). Yipeeeeee.......tonight is Friday night, Mummy just rang Daddy and asked him to buy some food for dinner, maybe Chicken Roti Chanai from Satay Kingdom or Fried Rice and Quarter Chicken from Yeung Shing soooooooo Mummy doesn't need to cook or eat Asparagus Fritata from the left-over. Mummy is happy !!!

3/4 cup orange juice
1/3 cup caster sugar
1/4 cup hazelnut spread
125 gram lady fingers
2 litre tub fat free vanilla ice cream
165 gram packet chocolate maltesers
Extra 1/4 cup hazelnut spread
extra maltesers and rasberry or strawberry to decorate

1. Grease 1 24 cm round springform pan (base measures 22 cm), line base with baking paper.
2. Combine orange juice and sugar in a small saucepan, stir over a low heat without boiling, until sugar is dissolved. Simmer, without stirring for 1 minute.
3. Remove from heat and whisk in hazelnut spread until mixture is smooth.
4. Place lady fingers pieces over base of prepared pan.
5. Pour orange syrup over top and stand for 10 minutes, until almost all the liquid is absorbed.
6. Meanwhile, allow ice cream to slightly soften in a large bowl, then stir in maltesers.
7. Spread ice cream mixture over prepared base and level top with a spatula.
8. Drop spoonfulls of extra hazelnut spread on top of the ice cream, then pull the skewe backwards and forwards through hazelnut spread to create a marble effect.
9. Cover and freeze pie overnight, decorate it with extra maltesers and fresh berrys.

Pasta Soup

1 onion, peel and chop
2 carrots, peel and slice
2 sticks celery, trim the ends and slice
2 small potatoes, peel and chop
1 can of tomatoes or 2 fresh tomatoes
2 tbsp vegetable oil
4 cup or 1 liter water
2 chicken/beff stock cubes
125 gram pasta shapes
Ground Black Pepper
Salt and dry herbs

1. Open can of tomatoes, put the contents in the bowl, using scissor chop tomatoes.
2. Heat the oil in the pan, add onion, cook and stirring for 3 minutes.
3. Add carrot, celery, and potatoes, cook until they are soft.
4. Add tomatoes. water, stock cubes, boil and stirring for 10 minutes or more.
5. Add pasta shapes, salt, pepper, and herbs, stirring ..cook for another 10 minutes.

Nutmeg n Star Anise

NUTMEG = PALA in Indonesian.
The ripe fruit is oval, light yellow in colour and yields two aromatic spices.
Nutmeg which is the seed inside the kernel and has a spicy sweet flavour, and...
Mace, the red net which surrounds the kernel and has a stronger, more pungent flavour. Both are available dried or in powder form. In Indonesia the flesh of the fruit is traditionally candied, used in jams,cakes, and tarts, and as the syrup base for fruit drinks.

STAR ANISE = JINTAN MANIS in Indonesian
This aromatic seed may be used to flavour liquors and sweets
You can read here as well

Source : Indonesian Cooking

Aubergine

TERUNG or TERONG in Indonesian.
Also known as eggplant, thie fruit vegetables is native to Southeast Asia. The larger variety has a shiny purple. The small, round variety has a slightly bitter taste and is eaten either cooked or raw before it is ripe. when cooking Aubegines make sure that they are always firm and dry.
( from Indonesian Cooking )

I normally cut the aubergine into medium sized pieces, put them in the salty water for 20 minutes, rinse and drain them, or dry them using a clean tea towel.

Bean Sprouts

That was a long time ago, when I was in the Primary School. The teacher asked us to grow some Bean Sprouts , as a part of Biology studies. This is how we did it (but I can't remember it properly, though !! ) : We wet the cotton balls then put them in the small plastic container, we then sprinkled a little bit of Mung Beans on top of the wet cotton balls. After that we just put the plastic container in the dark area, in 2 or 3 days later the sprout had grown already. Wow...we were proud of ourselves.
" the beansprout...the beansprout..horreyyyyyy "

BEANSPROUT ( TAUGE in Indonesian ) is the young sprouts of the Mung Bean or Green Bean.
These are used raw or cooked as a vegetable, in salads, in soups, and in stuffings.

For more info , please read here

Roast Chicken With Hot Green Chillies

Harissa is a fiery hot chilli and garlic paste used extensively in the Mahgreb, but mainly in Tunisia, usually served with Tunisian couscous. Traditionally, it is made with hot red chillies , but here I replace them with fresh green chillies and use the mix to spread under the chicken's skin, to add an extra flavour to the chicken.

1 whole chicken

3 tbsp olive oil
50 gram unsalted butter
1/4 large bunch coriander stalks

Green Harissa Paste :
6 long green chillies, seeded, finely chopped
2 garlic cloves, crushed
4 tbsp chopped fresh coriander
1 tsp ground cumin
1 tsp dried mint
1 tsp ground coriander
1 tsp coriander seed
5 tbsp olive oil
Salt

1. For the Harissa, place all of the ingredients in the food processor, to form a paste
2. Place the coriander stalks in the body cavity of the chicken.
3. Using your fingers, gently separate the chicken skin from the breast meat and spread the harissa paste evenly under the skin, rub any remaining paste over the legs and outside of the chicken. Place the chicken on a rack in a roasting pan.
4. Drizzle the olive oil over and rub the butter over.
5. Place in the oven for 2 hours or until cooked and the juices run clear when the leg is pierced with a sharp knife.

Hot Chocolate

The weather has turned nasty outside. It's rain, windy, foggy, and freezing, brrrrrrrrrrrr.

Ohhhhhh...there is nothing better than snuggling up on the couch ( not on our leather sofa, Josh !! they are cold !! ) or sitting on the carpet in front of the gas heather with a delicious hot drink and a magazine ( Kartini or Femina, the Indonesian Magazine, of course !!! ).

No...of course not, Josh. Mummy won't wish it rained everyday !!!! No way !!!

Here is the recipe for the HOT CHOCHOLATE.

1 st cocoa powder
1 tsp sugar or according to taste
250 ml cold milk
Marshmallow

1. Place cocoa powder and sugar in saucepan, slowly stir in a little milk to make a smooth paste.
2. Stir in remaining milk.

3. Boil, over a low heat, stirring all the time

4. Carefully pour Hot Chocholate into mug, place marshmallow on top.