Pandan Cheese Swiss Roll

When I was still living in Singapore, one of my favourite snack was Pandan Cheese swiss roll from Bengawan Solo Bakery. For a, at-that-time, scholarship student, it was a luxury. However, I still bought it regularly, among my other favourite foods.  This roll cake, has a tint of coconut milk taste and the smell of pandan leave. Combined with the sharp taste of cheese, it was heavenly for me.

Fast forward to now. I am now living in the Netherlands, in a city also known as Brainport. The city is known as a city with the highest patent density in the world. So, we are not of bright people here. HOWEVER, although we have the highest density of patent, we do not have the highest density of delicious soft cake and soft bread shops in this city, which are typically found in most Asian cities. That is why my baking and cooking adventure at home.

A few weeks ago, I was thinking of this swiss roll and since I could not stop thinking of it, I browsed for recipe. Finally, I found this recipe from a food blogger who share the same name as I have. I really love the result since it is moist and soft. I rewrite the recipe here and adjust it to my convinient, only as a note to myself so I can easily find the recipe when I am going to make one again. This recipe is using water bath method, but the easier way. Just add a pan filled with water under the cake pan shelf in the oven.

For the filling, I am using cream cheese filling with sprinkle of grated cheese. The result is an explosion of flavour in the mouth. At least, according to mine.


Ingredients of the Swiss Roll
(A)
4 egg yolks
20 gr fine sugar
25 gr vegetable oil
*50 gr pandan mixture (from coconut cream) -  see below how to make the pandan juice.
50 gr cake flour

(B)
4 egg whites
0.5 teaspoon cream of tartar
45 gr fine sugar

Ingredients of the Filling
100 gram cream cheese
30 gram soft butter
50 gram powder sugar
Grated cheese (I am using old gouda cheese)

*Pandan Mixture
3 pandan leaves, cut into pieces and process it in the blender
30 gram coconut cream (thick consistency) 
Run the coconut cream over the blended pandan leaves and sieve the mixture.
If you do not want the trouble, you can also use 1/4 teaspoon pandan extract added into the coconut cream. After that add around 20 gram water.


How to make the cake:
1. Preparation: Wash the pandan leaves and cut it into small pieces. Blend the leaves until we have very small pieces of leaves. Put the leaves in a sieve and run the coconut cream through the leaves. Squeze the juice out and put aside 30 gram of the pandan-coconut cream mixture.

In the mean time, line the pan with baking sheet. I am using a bigger size lapis Surabaya pan.

2. Mix all (A) ingredients except the flour. Sift the cake flour in, and mix it until it reaches smooth consistency. Put aside.

3. In another bowl, mix the egg whites until it is frothy. Add the cream of tartar and sugar, mix until it becomes soft peak.

4. In the mean time, preheat the oven, upper-and-lower heat at 160 degree Celcius together with the pan of water (at the bottom of the oven). Line also the cake pan to make it easier to take the cake out.

5. Mix briefly the egg-flour mixture (A) to make sure that it is still smooth. Fold in the egg-flour mixture into the egg whites mixture (B). Make sure that the (A) and (B) are fully incorporated.

6. Pour the mixture into the cake pan lined with baking paper and use the spatula to spread the mixture evenly. Note that the mixture is not really flowing, so you have to help the mixture to spread itself evenly.

7. Bake the cake at 160 degree Celcius, for around 30 minutes or until the tooth pick test comes out clean.

8. Let it cool in the oven with the oven door a little bit open for around 10 minutes.

9. Take the cake out of the pan and spread the cream cheese filling and then sprinkle it with the grated cheese.

10. Roll the cake and wrap it with the baking paper. Store it in the refrigerator for 1 hour before serving it, to make sure that the shape will hold.


How to make the filling:
Mix the cream cheese, soft butter and powder sugar until they are incorporated and forming a smooth butter cream consistency


My family loves this roll cake. It is soft and the combination of coconut pandan cream sweetnes and sharp taste of cheese is just perfect for our taste. My boys cannot have enough of the roll cake.

Double Crusted Apple Taart

It is autumn and it is the time for apple pie. Yes, apple taart is apple pie. Last month, we went to a an apple picking day at Philips Fruituin, a fruit orchard nearby. They had 3 apple and pear picking days for the public per year. We brought the children for the first time there this year and they loved it. The weather was also good and that was why, to avoid the parking trouble, we went by bicycle. We placed the kids in the carriage behind my husband's bike. This way, we would be able to carry our bags and fruit later easily. 

The fruit orchard carries several types of apples and pears. Besides the fruit orchard, they also have a pancake house and a nature product shop in the area. Since it was one of the open days for public, the pancake house was full of people. It was difficult to find a table, and the waiting time was also quite long. However, we love the pancake and my husband loved the apple syrup they used for the pancake. Something that we do not usually put in our shopping basket when we go to the supermarket. Usually, we only buy simple pancake syrup or maple syrup.

I used to be an apple/pear eater, but since my first pregnancy, I got apple&pear allergy. So, altough apple and pear are always in my shopping list, I am not participated in eating them at home. At least not fresh. I can only eat them, cooked.

One of the children favorites is apple taart. This time, I made them from scratched using different recipe for the skin. Instead of the usual Dutch's apple taart, I made taart with double crusted skin. As an alternative to the home made crusted skin, you can also use the ready to use pastry skin from the deep freeze area of the supermarket.

When I served this to the children and husband, they found the skin tastier than usual, and they also loved the apple that they picked themselves during the apple picking day. Too bad that a couple of hours of baking effort moved to the stomach only in a few minutes. After all, I loved to see their happy face while eating the apple taart.

Ingredients

For the double crusted skin

300 gram of all purpose flour

5 gram (around 1/2 tsp) salt

285 gram butter

80 ml ice water

For the filling

Around 1 kg apple, thinly sliced

110 gram brown sugar

1 1/2 tbsp lemon juice

1 1/2  tsp ground cinnamon

1/4 tsp ground nutmeg

3 tbsp butter, cut in small cubes

1 tsp ginger powder

2 tbsp tapioca flour

How to make

1. To prepare the pastry: Stir the flour and salt using the bread knead hook. Add the butter (cut into small cubes), while mixing it with the flour. After we get a consistency like coarse sand, add the water gradually while still mixing the flour. You may not need all the water. You should get moist dough, but not wet. Divide the dough into 2/3 and 1/3 portions, roll it a bit into a round shape and cover both dough portions with the plastic wrap. Keep it refrigerated until you use them (at least 30 minutes)

2.  In a big bowl, combine the apples, brown sugar, lemon juice, cinnamon, nutmeg, ginger and tapioca flour. Fold in the butter. Put aside.

3. Take out the pastry from the refrigerator. Roll the bigger portion into bigger circle and arrange it in the mold to cover the bottom and sides of the mold. 

4. Fill in the pastry with the apple mixture.

5. Roll the smaller portion into bigger circle and cover the top of the apple tart with the rolled dough. Pressed the edges of the dough to the mold to avoid the filling sipping out of the apple taart. You may cut a pattern on the pastry to let the steam out of the taart while baking, or just to make a nice pattern.

6. While arranging the dough and apple, preheat the oven 200 degree Celcius. 

7. Brush the top of the taart with milk. Bake the taart for 15 minutes in 200 degree C, and after that continue baking the taart for another 30 minutes at 180 degree Celcius, or until it is golden brown. Let it cool before serving it.

And here is one of my dearest boy, waiting for the permission to eat the apple taart. Earlier that day, one of his finger got caught between the door during morning rush to the school. So the taart is his "medicine" that day.

Roasted Pumpkin Vegetable Soup

Vegetable is one of the important food that we need to prepare for our family. Although we are not vegetarian, I always love to prepare vegetable based food. Especially, made from fresh seasonal vegetables. The taste and freshness and especially the feast of colour, always excite me.

My children always love different type of fruits and vegetables. Last weekend, we went to apple picking day. It was a nice sunny autumn day and at the gate of the orchard, we saw a man selling bio pumpkin. I did try to grow my own, but we did not get any pumpkin until now. And since my first born boy loves pumpkin soup so much, we decided to buy one. More than enough for a big pot of soup.

He was very happy early this week, when I finally cooked the pumpkin. He even refused to eat the rice that I also served that day. His brother, also loved the soup but not as much as him.

The making process is surely not fast, but it is quite easy. But despites the process and time required, I think the taste worth the effort. It is also quite healthy and promotes eating more vegetable.

Ingredients
Around 600 gram pumpkin
1 medium orange colour sweet potato
1 medium potato (you can subtitute this with sweet potato)
A handfull of cauliflower floret
3-4 carrot
1 onion
300 ml chicken stock diluted into around 2-2.5 litre
125-150 ml creme fraiche/heavy cream for cooking
1 -1.5 tsp of salt
1 tsp of pepper (I used aromatic pepper with orange)
a dash of lemon juice
Basillicum leaves

How to make
1. Cut the pumpkin, clean from the seeds, wash and cut. If it is a bio pumpkin, you do not need to cut the outer skin, just scrap it clean when you wash it.
2. Peel the skin of the sweet potato, wash and cut.
3. Roast the pumpkin and sweet potato in the oven for around 40 minutes or until it is soft enough.
You will cook it again with the soup later.

4. Meanwhile, peel the potato, carrot and onion and cut them. Cut also the cauliflower.
5. Boil the chicken stock and water (2-2.5ltr)
6. Add into soup the onion, carrot, potato, cauliflower, sweet potato, pumpkin.
7. Boil until the vegetables become softer. Add salt and pepper to taste. Let it cool.
8. Using the hand blender, blend the soup until smooth.
9. Take a spoonful of the soup and mix it with the creme fraiche to make a smooth mixture. Add the mixture into the soup and blend it again a bit with the hand blender.
10. Boil it again a bit before serving. Serve it with basillicum leaves and a dash of lemon juice, if you like.

Stuffed Cabbage Soup

When my grandmother was still around, everytime I went back home, she would surely prepare many good and delicious home cooked food. From delicious red (tomato) soup - her signature, pastel tutup (potato pie), to comfort food like the stuffed cabbage soup.

This savoury soup is actually not difficult to make, but it takes some effort to make it. We need to soften the cabbage leave, so we can fold it without tearing the leave. Two weeks ago, I have no more idea what to cook, especially after almost 5 months jobless (read: without paying job outside home). These few months, I have "tortured" my family with food, a lot of them. From lapis Surabaya cake, kue lumpang, fried pastel, to fried meat ball.

While looking at the ingredients I had and the supermarket promotion of the week, I stumbled to the potatoes I had in the kitchen and suddenly (ehem, after inspired by a Japanese drama series) thought of my grandmother and her soup. So, we went to buy cabbage and immediately cooked this for our weekend dinner.

My children liked it so much and my oldest even ate it without the rice, just like that. He said it tasted much better without the intrusion of the "rice" taste. We let them eat as much as they want. My youngest also loved it, but he prefers it with rice. He is really a "carbohydrate" guy. And my husband? He also found it delicious although at first he thought that I was going to make the Polish's stuffed cabbage, eaten with tomato based sauce.

This soup is nice to be eaten when the weather is getting colder. It is for me, a comfort food and will always remind me of my grandmother. So, based on my experience, I think it worths to go an extra mile, serving home cooked food for the children. It will definitely give them a homy feeling, and also loving feeling. Food is one of the way getting to somebody's heart. Share your love with your family, cook something for them. It does not have to be a Michelin star level food, but when it is loved by the family and brings the family together, it will be a long lasting memory and a good support for our children.

Ingredients
Potato (around 3-4 medium to big size)
3 cloves garlic
1 onion, cut
300 gram minced meat (for this one I used a mixed beef - pork minced meat)
1 cabbage (I used spitskool - the one with pyramid shape)
3-4 carrot (for in the soup - cut into bite size)
a handfull mushroom (for in the soup - cut into bite size)
300 ml chicken stock - plus extra water to make it into around 2,5 ltr soup
2 eggs
2 tsp salt
1 tsp pepper
extra: food grade tie/rope


How to make it
1. In a big pot or wok, boil some water. When the water is getting warm, put inside a piece of the cabbage leave and turn in around until it is soft enough to fold. Use low heat! Repeat this steps until you have enough leaves to wrap the stuffed cabbage. Put them aside.
2. Meanwhile, boil the peeled potatoes. After it is soft and a bit cooler, mash the potatoes.
3. Mince the garlic and the onion.
4. Mixed the mashed potato, garlic, onion, minced meat. Add salt and pepper.
5. Add the eggs.
6. Mixed the mixture until it is well mixed. You do not need to use any mixer, just use your wooden spoon and mash potato tool.
7. Take 1 cabbage leave, fill it with 1-2 tablespoon filling mixture. Wrap it and tie it with food grade tie/rope that we can use for cooking. Repeat it until all filling mixture and/or cabbage leaves are used.
8. In the meantime, prepare the soup. Boil the chicken stock and water, add the carrot and mushroom. Add salt and pepper as needed.
9. Put in the stuffed cabbage in the soup and boil them together with the soup until the filling is cooked.

Enjoy the food and don't forget to cook for your family whenever you have time. Or, you can also make it as a family activity together with all family member.

Kue Lumpang

The past few months, I have seen some friends posting about Kue Ijo. This is actually a traditional snack that is packaged nicely, and marketed in a better packaging. Although, according to me, it is a good success to rebranding the traditional food to make it more popular,  the traditional feeling is a bit dissappearing and it is as if a newly discovered food. Despites of that, I really appreciate all the marketing effort that involves in promoting traditional food.

Based on the information that I found on the internet, this snack is originated from Palembang, Sumatra Selatan. It is made from white rice flour, sagu (or can be subtituted with tapioca) flour, and coconut milk (santan).  These basic ingredients are similar to some Javanese snacks.

During my search, I also found 2 types of recipes. The first one uses more sagu/tapioca flour than the white rice flour, and the other type of recipe uses more or almost similar amount of the white rice and sagu flour. Since I am not originated from Palembang, I do not know which one is the original recipe. Based on my experiences with Javanese snack as eater, I choose to try the recipe with more sagu/tapioca flour since I think I would love the texture more and I guess it will be similar to Kue Lapis kukus which has similar combination of main ingredients.

I only tried to make a small portion because I was not sure of the results and also not sure if the children would love it. It turned out that my husband and youngest boy found the snack "lekker" (read: delicious).

Ingredients
25 gr white rice flour
100 gr sagu (or can be subtitute with tapioca) flour  (note: I used tapioca flour since it is easier to find, and the result is still good, according to me)
100 gr sugar
250 ml coconut milk
2-3 drops pandan paste
5 tbsp dried coconut flake
1/4 tsp salt

Method
1. Steam the dried coconut flake and the salt for around 15 minutes or until it is moist. Put aside.
2. Mix all the flour, sugar, and coconut milk. When the mixture is smooth enough, add in the pandan paste. Stir until everything is well mixed. To get a smooth result, sieve the mixture.
3. Prepare small ceramic pots, or small cake form. Grease the form with oil.
4. Pour the mixture into the form. Steam for around 25 minutes.
5. Take out the Kue Lumpang from the steamer. If you use big form, let it a little bit cool before you cut it.
6. Serve it with the steamed coconut flake.

Chinese Rice Dumpling (Bak Chang)

Dragon boat festival is a traditional festival originated from China. Although I am only a third generation Chinese and we have even moved across the ocean from where I was born, I still have fond memories of this festival, especially the food and my family. Since we did not live in my grandfather's origin land anymore, the memory of the Dragon boat festival for me, is more about the glutinuous rice dumpling, that my grandmother always made during this festival.

Usually, my father would wrap the rice dumpling. His motivation learning to wrap was not only to help my grandmother, but also to give a mark, which rice dumpling had more filling that the others. I always love to listen to his story, coming from a family of 5 brothers they had to compete with each other. Now, I have my own small boys, I understand more of this kind of brotherly competition. My boys compete hard with each other, but they love each other a lot. When somebody in their class has a birthday and share a treat (usually cake, or cookie, or candy, or some small toys), they will keep half of the treat and bring it home for their brother.

Back to the rice dumpling. At the country where I grew up, Indonesia, I learned that there were a few types of savoury rice dumpling. But of course, there is always some adjustment and a twist from the original version. I knew at least two types of adjusted version of savoury rice dumpling, either filled with minced pork meat or with pork belly. An important ingredient is salted duck egg yolk. I made my own salted duck egg, because I wanted to make the rice dumpling and salted egg yolk custard bread (this hopefully will be my future posting), while my husband wanted to eat porridge with salted duck egg.

What I just found out, is that one of the ingredients of the Cantonese version is mung bean. I found that when I was searching for types of savoury rice dumpling, their origin, and the story behind the rice dumpling.

Making rice dumpling needs determination and a lot of motivation. It begins from planning of the time and preparation of the ingredients two days before the "real" work.

I am going to list the ingredients, the marinade ingredients and stir-fry ingredients for each components of the rice dumpling below. And in the paragraphs following the ingredients list, you can find the list of the preparation you need to do according to the timelines.


Main Ingredients
1.2 kg glutinuous rice (note: I used 0.1kg rice: 1.1kg glutinuous rice composition since I find the combination nicer, or you can use also glutinuous rice only)
100 gram dried shrimp
400 gram dried yellow split mung bean (without the skin)
150 gram chinese shitake mushroom sliced (note: I used the sliced dried mushroom, this saves me the time to cut and easier to assemble)
10 cloves garlic
3-4 big shallot (note: I do not find small shallot here, I used the big ones, this may be equal to around 10 small shallot)
12-14 salted duck egg yolk (note: I made it myself, so I get the nice orange colour and oily egg yolk)
1 kg pork (note: I used a mixed of 60% pork shoulder and 40% pork belly/the three layer part of the pork)
Bamboo leaves (around 80 pieces)


Marinade/Sauce (for the amount, refer to each component below)
Salt
Pepper
Five spice powder
Oyster sauce
Chinese cooking wine
Light soy sauce
Dark soy sauce
Sugar

Dried Shrimp
1 tablespoon oil (to fry)
1 tsp pepper
1/2 tbsp shallot

Mushroom
1/2 tablespoon oil (to fry)
1/2 tbsp garlic
1/2 tbsp shallot
1 tsp sugar
1/2 tbsp oyster sauce
1/2 tsp salt

Mung Bean
1/2 tablespoon oil (to fry)
1 tbsp shallot
1 tsp garlic
1 tsp pepper
2 tsp salt
1/2 tbsp five spice powder

Glutinuous Rice
1 tablespoon oil (to fry)
2 tbsp shallot
1 tbsp garlic
1 tbsp sugar
3 tbsp oyster sauce
2 tbsp five spice powder
1/2 tbsp pepper
1.5 tbsp dark soy sauce

Pork meat marinade
3 tbsp oyster sauce
4 tbsp chinese cooking wine
8 tbsp light soy sauce
2 tbsp sugar
1 tbsp pepper
1.5 tbsp five spice powder


Overal sequence
The sequence, after all ingredients is ready, in general can be described as follows:
1. (at least 1 day before assembly and cooking) Cut the pork meat into cubes, in the size you prefer for the filling. Marinade the pork meat and keep it in the refrigerator until we use it.
2. (the day before assembly and cooking) Boil the bamboo leaves in a pot full of water and add 1 tablespoon of oil. The extra oil will help the leaves to be a bit moist when we use them and not easily break. Boil the leaves for around 5 minutes after the water boils and let them to cool in the pot. Soak tem overnight. When we want to use it on the assembling day, rinse the leaves and wipe them with kitchen towel.
3. (the day before assembly and cooking) Peel the garlic and shallot. Mince the garlic and shallot and keep them apart in a air tight container in the refrigerator.
4. (the day before assembly and cooking) Cut the egg yolk into halves and keep them in air thight container in the refrigerator.
5. (the night before assembly and cooking) Rinse the rice once and soak it overnight. Rinse also the mung bean and soak it overnight. Rinse the mushroom and soak it for at least 1 hour. Put everything aside and cover them with cling film/plastic wrap.

6. (the day of assembly and cooking).

•      Soak the dried shrimp for around half an hour, and throw the water away after that.
•      Stir fry the dried shrimp with the listed ingredients and put aside
•      Stir fry the mushroom with the listed ingredients and put aside
•      Stir fry the mung bean with the listed ingredients and put aside
•      Stir fry the rice and with the listed ingredients. As a note: when you stir fry the rice, use medium low heat because we do not want to cook it up before we do the assembly. We only want to incorporate the other ingredients into the rice. Put the rice aside and we are ready to assemble the rice dumpling.

7. (the day of assembly and cooking) Take two leaves, arrange them next to each other in overlap position and make a cone at the lower end of the leaves by twisting the leaves. Fill in with:

• 1 tablespoon of rice
• around 3-4 dried shrimp
• egg yolk
• mushroom
• the marinated meat
• 1 tablespoon mung bean
• 2 tablespoon rice

Make sure that the assembly of the rice dumpling is quite firm to ensure that the rice dumpling can be wrapped tightly. Take another leave, position it overlap with the righ side leave and wrap it around the opening of the dumpling. Fold the leave tightly and tie it firmly.

For the method of wrapping that I used, you can refer to this tutorial from Christine's recipe.

The above tutorial is not the piramide shape rice dumpling, but I find this shape easier for me, and I can make bigger rice dumpling that can be eaten for my children lunch.

8. (the day of assembly and cooking) After we assemble the rice dumpling, fill in the pressure cooker pot with the rice dumpling until the maximum allowed and fill the pot with water to cover the rice dumplings. Set the pressure cooker in high pressure cooking option for 30 minutes. After all the pressure is released, take out the dumplings and let the water drip away before we serve the dumpling.

The rice dumpling can be kept for a few days in the refrigerator or a few weeks in the freezer. I usually save some for later consuming. It turned out that although the cooking process is quite long and a lot of effort is needed, the taste and the shape is not very dissapointing. My husband and children love it and they enjoy the dumpling for their lunch. We usually eat the dumpling by dipping a corner of the dumpling in the light soy sauce. My children love to use the soy sauce that I usually use for eating sushi more than the soy sauce I use for cooking chinese food when they eat the dumpling.

May be, if you have time, you can also try to make the dumpling. Happy eating and enjoy your family!

Perkedel (Oven) Soup

When we buy Indonesian mixed rice (i.e. Nasi campur), one of the most frequent served as the side dish is perkedel kentang. It is made from potato and ground beef. The perkedel is dipped in the mixture of egg and fried (usually deep fried). The deep frying process is something that I try to avoid when I cook because it involves a lot of oil and I do not like the process. We also do not have deep fryer equipment, so we have to do it in traditional way, a wok with a lot of oil in it. That is why, this is one of the most frequently avoided dish when I plan our weekly meal.

Until one day, we tasted the oven version when we were at a friend house. I forgot to ask the recipe, and one day when I was browsing the internet, I saw also other people doing the same. Making the oven version. They are mostly Indonesian ladies living abroad. 

Besides eating the perkedel with rice and other dishes (dry version of the perkedel), my grandmother sometimes served it as soup. Yes, you read it correctly. As a soup. So, for our meal this time, I want to try making that but instead of with the original version of perkedel, I want to use the oven version.

One of the reasons is, I am not a fan of deep frying and any frying porcess. I love fried food, but hate the behind-the-scene process since it involves of cleaning oily equipment and disposal of the oil. I have made previously the oven version of the perkedel, but in a bowl/dish made from Borosilicate glass, which is frequently mentioned by the famous trademark Pyrex. But this time, since I wanted to make the soup version, I made it in the original form, just like a meat ball, but not a smooth one.

Perkedel Oven

Ingredients

1 kg of boiled potato

500 gram of ground beef (I sometimes use mixed beef and pork)

2 teaspoon salt

pepper to taste

4 eggs

Method (Perkedel Oven)

1. Boiled the potato (without the skin)

2. Drain the water, and mash the potato

3. Mixed all other ingredients while we mash the potato until everything is well mixed

4. Using spoon or ice cream scoop, portion the perkedel and arrange it on the baking tray on top of the baking paper

5. Baked in the prehetaed oven 180 degree Celcius, for 35 minutes

The Soup
Ingredients 
1 pink onion - chopped
300 ml chicken stock diluted into 2.5 litre with water
1 teaspoon nutmeg
4-5 tablespoon sweet soy sauce
2-3 tablespoon vinegar
1 teaspoon salt
pepper to taste

Method (Perkedel Soup)
1. Brown the onion and add the chicken stock/water
2. Add all other spices/ingredients and boil the soup
3. Serve the perkedel with the soup.