The Birthday Cake

Even though I am not a big fan of cake, since I have children this type of food is a must to master. Not just for the birthday cake, but it's also handy for charity bake and sale in the school and my office too. K always wants to have different types of birthday cake and as a cheap mom, I'd rather make it myself than paying €€ for the cake. So i can buy that cool shoes instead! Don't you think that just because you want to make their wishes come true, it pushes you to do something that you have never done before?

I am not a big fan of eating the cake though; and somehow nobody at home really is a big fan of cake,  but somehow everybody will always queue for the dough!
And yes, i love to decorate the cake!!! It's just fun, it's a great excuse to play with "Play-Doh" since I don't remember that I did that when I was a kid.

I was an outdoor kid and staying at home was the last thing I wanna do. I'd rather go swimming in the river or climb a tree not to mention how upset my Mom was because I climbed the neighbours'  tree and stole the fruit from the neighbours' tree. Hey! I only help them to harvest the fruits. If the branches are hanging outside their walls, that means it's public property, right? 

So here is the Chocolate Cake recipe that I always use for the birthday cake and usually I make the frosting in advance so it will be easier for me to add it to the cake. Robyn labelled this as the best chocolate cake ever, and yeeessss!!! I totally agree with her. Not just most of my friends like it, but also it's bearable for me to eat this cake. The cake texture and the taste are more like brownie than the spongey kind of cake. 

Chocolate Cake
Ingredients: 

2 cups plain flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons bicarbonate soda

½ teaspoon salt

1 teaspoon espresso powder (i used nescafe coffee powder diluted with 1 tbsp hot water)

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract ( i used ½ vanilla pod)

1 cup boiling water

Chocolate Buttercream Frosting Recipe

INSTRUCTIONS

Preheat oven to 160º C. Prepare two 20 cm cake pans by buttering and lightly flouring. For the oven temperature, my oven is a fan oven and I always use 160º C to avoid the cake is raised too much. You can adjust your oven temperature accordingly. 

For the cake:

Shift flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting.

Chocolate Buttercream Frosting

Since usually i will cover the cake with icing, I only make half of the original recipe. The recipe below is enough to cover the cake as on the picture.

INGREDIENTS

¾ cups butter (3 sticks), softened

½ cup unsweetened cocoa

2½ cups confectioner’s sugar

¹/4 cup milk

1 teaspoons vanilla extract ( i used ½ vanilla pod)

¹/4 teaspoon espresso powder (i used nescafe coffee powder diluted with 1 tbsp hot water)

INSTRUCTIONS

Shift cocoa to a large bowl or bowl of stand mixer.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reache s the right consistency.     

Source: Add A Pinch



Copyright © 2015 Ovie Ober-Marbun

American Pancakes

Whaattt, my last update is almost a year old? Well, I admit that I can't handle all the madness being a student. Hmm, not the drinking part with my classmates, they are awesome! Nope, don't mean they are awesome in drinking... They are a bunch of great people that make doing my Master course is bearable.

Anyway, every time I need to submit an assignment, I always need to cook something to soothe my nerves. I am really the do-it-all-at-the-last-minute kind of person. No matter how good my preparation is, or even my will to do the assignment couple weeks in advance. I just can't function if the deadline is more than 24 hours.

One of my family's fave snacks is pancake. Hubby always make very thin and yummy pancakes, none can beat his delicious pancakes. Even K is a big fan of it and she is an absolute picky eater. We will queue behind him even when he only flips the pancake.

Yesterday I had planned to start my assignment with an expectation that I will be done by midnight so I can watch the French Open final between Djokovic and my fave Nadal today. Ennngggg... as always it was a perfect plan until I am craving for something sweet. As Hubby was minding the kids while I was supposed to do the assignment, I decided to make some simple pancakes... It would be perfect if he is the one who makes the pancakes for me, minds the kids and cleans the house while I am busy with updating my facebook status reading the journals for my assignment.

This recipe is so simple and takes only about 30 minutes to prepare (assuming you have the ingredients at home already - if not, you may have to do some shopping and you may even find that bag you've been looking for, so in that case add a couple of hours and about 1000 Euro). They called this american pancake to distinguish from the crepes kind of pancake. It's thicker and has a fluffy texture. Add some blueberries to the batter if you like and enjoy it with maple syrup, honey, or just simple icing sugar.



Basic American Pancakes

Ingredients:
1 cup self-rising flour
1/2 tsp  baking powder
a pinch of salt if you like
1 egg at room temperature
3/4  cup milk at room temperature
1 tbsp  melting butter
a little butter for cooking
a pack blueberries if you like
Golden syrup, Maple syrup, Honey or Icing sugar to serve.

Method:

Mix the flour, salt and baking powder into a mixing bowl and make a well in the centre. 

As I always put the milk and butter in the fridge, I always warm the milk and butter at the same bowl for about 30 second on the microwave.

Stirr in the egg into the milk and butter mix, pour the mixture into the well. 

Gradually draw the flour into the liquid by stirring with a fork or wooden spoon until all the flour has been incorporated. Do not over stir! Leave the batter for about 15 minutes. Stir again the batter before using it. Add the blueberry at this stage if you use it.

Heat the pan until very hot and then turn the heat down to medium. Grease the pan with oil or a little bit of butter and then ladle in enough batter to the pan. Usually I will make 2 pancakes in one go. Cook for about 3 minutes then flip the pancake (I use the palette knife) and cook for another 3 minutes until golden.

Serve warm with fresh blueberries and Maple Syrup. 

It will make about 6 pancakes, just enough for me just enough to share for me and hubby.

Oh boy, the match will be epic as the winner will be reigned as No. 1 player.... Instead of doing my assignment i was busy with updating this recipe.  I just hope that I can submit the assignment on time!

Inspired by BBC Goodfood

Copyright © 2014 Ovie Ober-Marbun

Gary's Seafood Laksa Curry

We have a glorious summer for couple weeks already in Cork. Because of the very hot weather, mostly I only eat some simple food like salad or bread.  Then I watched Masterchef Australia (oh yeah, I am a devoted fan for this program) with this recipe on their Masterclass, it just hit me... all the memories that I have when I was in Indonesia, sunny days... spicy tasty food. So I just give a try this recipe.

The main ingredient is seafood, but you can just use chicken or beef if you like.

Gary Mehigan cook this recipe in a beautiful way to make sure everything is cooked perfectly, but hey... I am a Mom with a baby and toddler, did not have much time to spend in kitchen, so I made a lot of shortcut to cook this food. 

Ingredients

Laksa paste

• 5cm galangal, peeled, chopped
• 1 stalklemongrass, tougher outer stems removed, white part only, chopped
• 6 bird eye chillies, roughly chopped
• 4 shallots, sliced
• 3 clovesgarlic, chopped
• 1 heaped tsp toasted ground coriander seeds
• 5 cm piece fresh turmeric
• 1 teaspoon vegetable oil

Gravy

• 1/3 cup (80ml)vegetable oil
• 4heads and shells of prawns
• 1 tbsp belachan
• 800mlcoconut cream
• 2 Tbspalm sugar
• 800 mlchicken stock (I use 1 chicken stock pot with 800ml water)
• 1 Lime
• 5 Tbsp Fish sauce
• 1 tbsp dried curry leaves

Seafood

• 500gr mixed seafood or prawn (frozen or fresh, anything that i have on the fridge/freezer)

Garnish

• Fried shallot
• Coriander sprigs
• Bean sprouts
• Sliced fresh chillies
• Lime

Method

1. For the laksa paste, process all the ingredients with hand blender, set a side.
2. For the gravy, heat oil in a wide, deep frying pan over medium heat. Add prawn heads and shells and cook for 1 minute or until they have turned red. Add belachan and break down with the back of a spoon.  
3. Add laksa paste and cook for about 1 minute or until fragrant, then add coconut cream. Continue to cook over low heat for about 5 minutes, then add palm sugar, curry leaves and stock. Bring to the boil, then reduce heat to a simmer (add the chicken now if you use chicken instead) and cook for 30 minutes to allow flavours to infuse. Add the lime juice and fish sauce. Remove shellfish heads and shells, and discard if desired. 
4. Add the mixed seafood, cook until just cooked (about 5 minutes). 
5. To serve, garnish laksa with garlic, shallot, coriander sprigs, bean sprouts, lime and chillies if using. Serve with roti bread, noodles or rice.

Modified from: Masterchef Australia

Copyright © 2013 Ovie Ober_Marbun

Ramsay's Pannacotta with Pomegranate Glaze

I watched  Gordon Ramsay's program on telly (channel 4?) last christmas, since then i really want to make it because pannacotta is so simple and easy to make. But at that time I was heavy pregnant and too lazy to cook.

So last sunday I get the recipe from here, maybe you can find it on one of Ramsay's book. 

I love the flavor of this dessert, the bitter taste of the chocolate, the freshness of pomegranate and the smoothness of pannacotta are a perfect match for today's sunny spring.

Ingredients:
2 medium sheets leaf gelatine
250ml double cream
50g caster sugar
50ml milk
15ml dark rum, or to taste

Pomegranate glaze:
20g caster sugar
275ml pomegranate juice

Chocolate shavings:
Block of good-quality dark chocolate, for grating

1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.

2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.

3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.

4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.

5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled pannacottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each pannacotta with chocolate shavings to serve.

Copyright © 2013 Ovie Ober_Marbun

Squid Stuffed with Tofu Curry

It's been a long time since i updated this blog. 

Yes, I am still cooking, and yes I tried some new recipes but so much thing's going on so i forgot to update this blog.

I've been craving for Gulai Tambusu since i read this recipe. It's a Minangese Curry with the main ingredient is Beef intestine (don't say yikes yet! It's delicious!!!). So instead of using the intestine of beef, I used the Squid.

Here is the recipe 

Ingredients:

Basic Curry:

5 birds eye chillies (you can adjust this if you can't stand hot)

5 Asian shallots (or 2 shallots)

4 garlic

4 candlenuts (you can replace this with 1 spoon of walnuts)

2 cm gelangal

2 cm ginger

2 cm turmeric

1 tsp tamarind

2 lemongrass,bruised

4 kaffir lime leaves

2 bay leaves

1 lt coconut milk ( i made from 2 can of 400ml coconut milk and add 200ml water)

salt

pepper

Squid filling:

2 whole squids

500gr tofu, mashed

1 egg

salt 

pepper

Directions:

1. Mashed the tofu, add salt,pepper and egg. Blend it well.
2. Take a squid,fill in the tofu mixture and close the hole with the toothpicks. Don't fill it too much or it will "explode".
3. Boiled the squid in boiling water for about 10 minutes.
4. Blend the chillies,shallots, garlic,candlenuts,gelangal, ginger and turmeric.
5. In the hot wok with 2 tbsp of oil, fry the blended spices until fragrant then add kaffir lime leaves,bay leaves and lemongrass.Stir fry about 2 minutes
6. Add the coconut milk, boil it with a low heat until the coconut milk is thickened.
7. Add the squid, cook for another 5-10 minutes.

Bahasa Indonesia:
Resep asli adalah resep Gulai Tambusu
Bahan:
1 kg usus sapi
5 butir telur ayam
5 butir telur bebek (agar adonan agak keras)
2 butir kelapa (buat santan kental sekitar 1 liter)
Bumbu:
untuk bahan pengisi usus:
2 butir bawang merah
2 siung bawang putih
1 sdt cabe merah giling
1 sdm kemiri giling
Garam secukupnya
Kuah (gulai):
10 buah cabe merah
6 butir bawang merah
6 siung bawang putih
4 butir kemiri
1 kelingking (2 cm) lengkuas
1 kelingking (2 cm) jahe
1 kelingking (2 cm) kunyit
2 sdt air asam jawa
3 lembar daun jeruk nipis
3 lembar daun salam
1 lembar daun kunyit
Garam secukupnya
Lada secukupnya
Cara membuat:

• Cuci usus sapi (luar dan dalam) sampai bersih, usahakan jangan sampai robek. Buang bagian lemaknya. Ikat salah satu ujungnya.

• Kocok telur ayam (putih dan kuning), campur dengan bumbu dan santan secukupnya (sekitar 1 cangkir).

• Isikan adonan telur+santan ke dalam usus sapi. Jangan terlalu penuh karena telur akan mengembang dan usus akan pecah bila terlalu padat diisi. Ikat ujung yang lain.

• Rebus air hingga mendidih, masukkan usus sapi yang telah berisi adonan telur. Rebus sampai matang. Aduk-aduk selama memasak agar kematangan rata. Bila tidak diaduk, besar kemungkinan usus akan besar sebelah ketika matang.

• Masak santan sampai berminyak.

• Kecuali daun salam, daun jeruk, dan daun kunyit, uleg semua bumbu sampai halus.

• Di panci lain, tumis bumbu halus.

• Masukkan daun jeruk dan daun kunyit, kemudian masukkan ke dalam santan kental.

• Dengan api kecil, masak sampai santannya mengental. Bila terlalu kental, dapat ditambah air mendidih.

• Tambusu yang sudah matang dipotong sekitar 8 sentimeter, kemudian masukkan ke dalam kuah kental ini dan dimasak selama 5 menit.

sumber: Detikfood
Copyright © 2012 Ovie Ober_Marbun

Poached Pear in Reduced Vanilla and White Wine Sauce

I always fancy this dessert from any food program on telly; wondering why it is one of the fave dessert from the contestants. I guess it because it's easy to make and you can make a lot of variation with the sauce.  I want to try this recipe from BBC webpage; but I don't have orange and lemon :P

So i modified a little bit (errr.. actually a lot, i didn't use honey, lemon, orange, clove,and cinnamon); I found the sauce is too sweet for me. Well, I don't have sweet tooth so next time I will reduce the sugar on the recipe (I just wonder if it also depend on wine that i use?).  So this recipe is simplify of the recipe in the link above:

Ingredients:

4  ripe Conference pears

400 ml white wine 

200 ml water

1 cup sugar

2 tbsp vanilla extract

Preparation method

1. Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
2. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat.
3. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup.

Copyright © 2012 Ovie Ober - Marbun