Cake House

Kucai    = Chinese Cives / Chinese Leek / Garlic Cives Chinese Cives / Chinese Leek / Garlic Cives/ Chives are tuber crops, height between 30 cm and 50 cm.Tubers slender conical with 2-3 cm long and 1 cm wide and grows in dense clumps. Leaf-shaped hollow tube, up to 50 cm long, and 2-3 mm in diameter, with a smooth texture. Although before the flowers appear on the leaves will look harder. Flowers are pale purple, star-shaped flower with six petals, 1-2 cm wide, and produced as much as 10-30. Chives for most people is used as a food flavoring ingredient. Some are a fan as processed vegetables. But not many know the type of herb that has the Latin name of the family Alliaceae Allium schoenoprasum it is beneficial for the treatment. Aroma chives closer to garlic than leeks. That's why in English is called garlic chives. Because it is widely used in food culture influenced China, chives also known as Chinese chives. Garlic chives contain a variety of compounds that act as antioxi...

Bawang Putih    = Garlic Garlic (Allium sativum;) is a plant of the genus Allium name and the name of bulbs produced, Has a history of use by humans for over 7,000 years, mainly grown in Central Asia, [2] and has been the ingredients of food in the area around the Mediterranean, as well as common seasoning in Asia, Africa, and Europe. Known in ancient Egyptian records, used either as a mixture of cuisines and treatment.Bulbs of garlic plant is the main ingredient for the basic ingredients of Indonesian cuisine. Garlic is used as a spice that is used in almost every food and Indonesian cuisine. Before use as a seasoning, garlic crushed with a knife pressed to the side (dikeprek) finely chopped and sauteed before in a frying pan with a little vegetable oil. Garlic can also be mashed with various types of ingredients that else. And seasoning can also be used as a medicine for warts, how: mashed garlic (do not smooth) then put on the wart and a strong tie with plaster cloth or wai...

Bawang prei  = Leek Leek (Allium ampeloprasum or Allium porrum) belonging to the genus Allium the onion family. It feels similar to onions, but less sharply. Widely used in European cuisine. Usually sauteed in butter until wilted before being mixed together other dishes. Leek is an important component in French cuisine among others vichyssoise (savory soup with potato and leek), as well as porridge soup Scotland Scottish and cock-a-leekie. Leek is one of the national vegetable country Wales. Leek also has many benefits for health 12 grams leek stalk contains 20 micrograms of vitamin K and 1.6 mg of vitamin C. Both vitamins are very important for the growth and maintenance of bones. In women in particular, the incidence of osteoporosis and bone fractures possibility can be prevented by eating leek regularly. Leek is producing allyl propyl and chromium. Allyl propyl useful in reducing glucose levels in the blood, while chromium regulate blood sugar and insulin levels in the body. The...

Bawang  Merah   =   Shallot Shallots (Allium cepa L. var Aggregatum) is a plant that is a flavor / spices of various cuisines of Southeast Asia and the world. Javanese people called as " Brambang ", The most widely used is the tubers, although some culinary traditions also use the leaves and flower stalks as food seasonings. This plant is thought to have come from the region of Central Asia and Southeast Asia. shallots contain vitamin C, calcium, fiber, and folic acid. In addition, shallots also contain calcium and iron. shallots also contain natural growth regulators such as hormones auxin and gibberellin. Other uses shallots is a traditional remedy, shallots known as a drug because it contains antiseptic effect and compound alliin. Compound alliin by the enzyme alliinase is then converted into pyruvic acid, ammonia, and alliisin as anti-microbial that is bactericidal. Fried shallots is  shallots sliced thinly and fried in cooking vegetable oil that much.  Gene...

Bawang Bombay = Onion / Yellow onion Onions in indoneisa called " bawang bombay " (Latin: Allium Cepa Linnaeus) is a type of onion that is the most numerous and widely cultivated, used as a spice and food ingredients, large round-shaped and thick fleshy. Onions are commonly used in cooking food in Indonesia, is not only used as garnish but also a part of the cuisine because of its large and thick flesy, Called bawang bombay as brought by traders from the city Bombay (now Mumbai) in India to Indonesia. possibility onions came from Central Asia, the possibility of Palestine, then spread to Europe and India, and entry brought by traders from there. Most likely the onions into Indonesia as the entry of traders from India or the Dutch. The Dutch had tried to cultivate onions in Padang, but countless failed. The use of onions in Indonesia was first used on the popular Chinese and European dishes, but later used it many Indonesian food Onion has a distinctive aroma when compared wit...

Indonesian laurel / Indonesian bay leaf = Daun salam indonesian laurel / indoneisan bay is the name of the herb leaf-producing trees are used in cooking indonesia. in English is known as indonesian bay leaf / indonesian laurel. indonesian Bay leaves/ indonesian laurel are used primarily as a cooking spice fragrances in a number of countries in Southeast Asia, good for cooking meat, fish, vegetables, and rice. This leaves mixed in one piece, dried or fresh, and also cooked up the food cooked. [4] This spice gives a distinctive herbs aroma, but not hard. In the market and in the kitchen, greeting often paired with "laos" aka galangal. The wood is reddish orange brown and medium quality. Wood timber belonging to the chelate (trade name) can be used as building materials and home furnishings. The bark of salam tree contains tannin ,  often used as Ubar (for coloring and preserving) mesh, woven material of bamboo and others. The bark and leaves are used as traditional ingredients ...

Tofu Tek ( tahu tek ) tofu tek in indonesia called " tahu tek " this food derived from surabaya east java indonesia the main ingredients this food is tofu whith peanuts sauce ( saus kacang / sambel kacang ) and shirm paste ( petis ) ok lets go we make tofu tek ingredients tofu tek ( tahu tek ) : - 300 grams tofu, cube small slice - 2 egg - 1/2 teaspoon salt - 1/2 teaspoon pepper powder sauce for tofu tek ( tahu tek ) : - 2 tablespoon soy sauce - 150 ml water - 1 tablespoon shirm paste ( petis ) peanut sauce for tofu tek ( mashed until pure ) : - 2 tablespoon peanuts - 1 garlic - 2 thai pepper / bird's eye chili pepper - 1/2 teaspoon salt supplementary ingredients for tofu tek ( tahu tek ) : - bean sprouts - leek thinly sliced - celery thinly sliced - fried shallots how to make tofu tek ( tahu tek ) : - beaten egg , salt and pepper - add tofu in dough - dough divided into four sections - fry dough until coocked with vegetable oil - put on the plate - add supplementary ingr...

Klenyem ( cassava with palm sugar cake ) In Indonesia, cassava into food staple food after rice and maize. Benefits of cassava leaves as a vegetable has a high enough protein, or for other purposes such as pharmaceuticals. The wood can be used as a garden fence or in the villages are often used as firewood for cooking. With the development of technology, cassava used as a basic ingredient in the food industry and raw material feed industry. In addition it is also used in the pharmaceutical industry. now indonesia original recipes will share how to make cassava with palm sugar cake, in indonesia usually called " klenyem " ingredients Klenyem ( cassava with palm sugar cake ) : - 500 grams cassava - 50 grams sugar - 1/4 coconut - 125 grams palm sugar ( to filling ) - salt  how to make Klenyem ( cassava with palm sugar cake ) : 1. Peeled cassava, then wash and finely shredded up 2. Peeled coconut, then wash and finely shredded up 3. mix together sherdded cassava and sherdded coco...

donuts with sweet white potatoes Sweet Potato  White is a food that is commonly consumed by people of Indonesia. White Potatoes contain an energy of 123 kilocalories, protein 1.8 g, carbohydrates 27.9 grams, 0.7 grams fat, 30 milligrams of calcium, phosphorus 49 mg, and 1 milligram of iron. Also in White Potatoes also contained as much as 60 IU of vitamin A, vitamin B1 0.09 milligrams and 22 milligrams of vitamin C. The results obtained from research on 100 grams Sweet Potatoes White, the number of which can be eaten as much as 86%. now indoneseian original recipes will share how to make donuts with sweet white potatoes http://indonesiaoriginalrecipes.blogspot.com/ ingredients donuts with sweet white potatoes : 300 grams sweet white potatoes 300 grams wheat flour 60 grams milk powder 2 yelow egg 11 grams instant yeast 60 grams sugar 30 grams butter 20 ml ice water 1/2 teaspoon salt how to make donuts with sweet white potatoes: - mix all ingredients and knead until dull - leave...

Daun Pisang  =  Banana Leaf Banana leaves serve many purposes in Asian cooking, from adding flavor to foods cooked inside them, to simply being used as a colorful and exotic background for serving-plates and party platters. Banana leaves are beautiful, fun to use, and easy to cook with! Banana leaves used in cuisine are generally large, flexible, and waterproof.[3] When cooking food with or serving or wrapping food with banana leaves, they may confer an aroma to the food leaves; steaming with banana leaves imparts a subtle sweet flavour to the dish.[4] The leaves contain the juices, protect food from burning and add a subtle flavor.[5] In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. The dried leaves are called 'Vaazhai-ch- charugu' (வாழைச் சருகு) in Tamil. Some South Indian, Filipino and Khmer recipes use banana leaves as a wrapper for frying. The leaves are later removed to retain flavor. In ...

Daun Pandan   =   Pandan Leaf /Screwpine Leaf/Pandanus amaryllifolius Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan leaves (/ˈpændənˌlivz/), and is used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which may give white bread, jasmine rice and basmati rice (as well as bread flowers Vallaris glabra) their typical smell.[2] The plant is rare in the wild but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The plant is sterile, with flowers only growing very rarely, and is propagated by cuttings. In India and Bangladesh it is called Rampe and ketaki respectively, along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani and sweet coconut rice pudding, payesh if basmati rice is...

Daun Kunyit   =   Turmeric Leaf http://indonesiaoriginalrecipes.blogspot.com/ Turmeric (Curcuma longa) /ˈtɜrmərɪk/ or /ˈtjuːmərɪk/ or /ˈtuːmərɪk/[2] is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.[3] It is native in southwest India, and needs temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive.[4] Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens,[5] after which they are ground into a deep-orange-yellow powder commonly used as a spice in Indian cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Botanical view of Curcuma longa Turmeric field in an Indian village India, a signifi...

Daun Ketumbar = Cilantro/Coriander Leaf Coriander (UK /ˌkɒrɪˈændə/;[1] US /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/;[2] Coriandrum sativum), also known as cilantro (/sɪˈlɑːntroʊ/),[3] Chinese parsley or dhania,[4] is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds are often used as a spice or an added ingredient in other foods. Leaves The leaves are variously referred to as coriand...

Dau kari / Daun salam Koja = Curry Leaf The curry tree (Murraya koenigii or Bergera koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name 'curry leaves,' although they are also literally 'sweet neem leaves' in most Indian languages (as opposed to ordinary neem leaves which are very bitter and in the family Meliaceae, not Rutaceae). Curry leaves, are, however, an important ingredient in many curry dishes, especially in India, Thailand, and other Asian countries. It is a small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm (16 in) diameter. The aromatic leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm (0.79–1.57 in) long and 1–2 cm (0.39–0.79 in) broad. The plant produces small white flowers wh...

Kafir Lime Leaf = Daun Jeruk Purut The kaffir lime (Citrus hystrix), sometimes referred to in English as the makrut lime (see below) or Mauritius papeda,[2] is a fruit native to tropical Asia including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. It is used in Southeast Asian cuisine and the oil from it is used in perfumery.[3] English: makrut lime; French:[4] citron combera, combava, citron ridé; Burmese: tau shauk hka: (တောရှောက်ခါး; pronounced: [tɔ̀.ʃaʊʔ.kʰá]); Indonesian/Malay: jeruk obat, jeruk purut, limau purut; Filipino: kabuyao or cabuyao; Khmer: krô:ch saë:ch;[4] Laos: mak khi hut (ໝາກຂີ້ຫູດ; pronounced [ma᷆ːk.kʰi᷆ː.hu᷆ːt]); Thai: ma krut (มะกรูด; pronounced [ma.krùːt]);[5][6] also known as combava, kieffer lime, makrut lime, or magrood lime. In South Indian cuisine it is used widely and is known as "narthangai". The Oxford Companion to Food (ISBN 0-19-211579-0) recommends that the name kaffir lime be avoided in favor of makrut lime b...

pepes tofu ( pepes tahu ) pepes tofu very favored in indonesia because besides can used as a side dish can also be used as a snack this time indonesia original recipes will share how to make pepes tofu. pepes tofu ( pepes tahu ) ingredients : - 100 grm tofu, mashed - 4 lime leaves ( in indonesian called " daun jeruk purut " ) - 2 stalk leek - 1 egg - 100 ml coconut milk - 12 indonesian leaves ( in indonesia called " daun salam " ) - banana leaves pepes tofu seasoing : - 3 red pepper - 5 red onion - 4 garlic - 1/2 teaspoon pepper - 2 toasted hazelnut - 1 teaspoon salt - 1/2 teaspon shirmp paste ( in indonesian called " terasi " ) how to make pepes tofu : - mashed all seasoing ( red pepper, red onion, garlic, pepper, hazelnut, salt and shirmp paste ) - add mashed tofu in countainer and then mix together with mashed seasoing - stir dough until throughly blended - the dough is divided into 12 - take banana leaves and add dough in to banana leaves, add indonesi...

tofu bakwan ( bakwan tahu ) tofu is food easily found in indonesia.  made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. in Indonesia tofu can be processed into a variety of foods. but this time i will share how to make tofu bakwan tofu bakwan ingeredients : - 100 grm tofu - celery leaves ( thinly sliced ) - 50 grm bean sprout - 1 egg - 300 ml vegetable oil ( to fry ) tofu bakwan seasoing : - 5 red onion - 3 garlic - 1/2 teaspon white pepper - 1/2 teaspon salt - 1/2 teaspoon coriander how to make tofu bakwan: - mashed tofu and mix together with bean sprout, celery leaves and egg - stir dough until thoroughly blended - mashed all seasoing and mixed with dough - mold dough like picture - fry dough lift and dry - serve

Javanese Duck Rica Rica ( Rica Rica Bebek ) http://indonesiaoriginalrecipes.blogspot.com/ javanese duck rica rica is a famous food from java, duck coocking with rica rica seasoing and pepper very delicious if servering in cold weather. this recipe come from javanese, in here this recipe many servering in restourant. oke lets go we make javanese duck rica rica ingredients javanese duck rica rica: - 500 grm duck ( cut into piece ) - 2 tablespoon vegetable oil - 1 teaspon sugar - 1 teaspon palm sugar - 3 lime leave - 500 ml water - 1 lemon gras ( bash ) seasoing : 5 Thai pepper / bird's eye chili peppe 3 chilie 8 red onion 6 garlic 2 teaspoon pepper complementary seasonings: 1 onion thinly sliced how to make java duck rica rica : - mashed seasoing ( thai pepper, chilie, red onion, garlic, pepper ) - heat vegetable oil - saute seasoing, sliced onion and lemon gras until fragnant - add lime leave - add duck meat and coocked until meat tender ( about 30 minutes ) - serve

T his Chocolate Roll Cake was prepared by my SIL who is an excellent cook, baker and she loves to try new dishes. She is an expert in making fish biryani, which I am a big fan of. My niece and nephew likes chocolate a lot. Chocolate in any form they will gobble up in no time. So for them she always prepares chocolate cake in different varieties and this is one such cake. As she sent me the pics, I loved them at the first sight and here it is, in my blog… The process of making this cake looks too tiring but once you start making, it will be easy. I liked the part where we make hearts and polka dots. They look very cute on the cake. She saw the recipe in some website and tried it  and the end result is what you are seeing. Along with this roll cake she also made some cake pops which she used for decoration. Hope you all will try making this out and enjoy an amazingly beautiful cake…. The decoration batter for the red hearts and pink dots on the cake: Ingredients: Butter- 7 tbsp Sugar...

how to make shirmp indonesian cracker ( kerupuk udang indonesia ) crackers always served complementary foods. in indonesia crackers have various types. but this time i will share how to make shirmp indonesian crackers in indonesian called ( kerupuk udang ). shirmp crackers a flour-based foods and shrimp finely ground. ingredients how to make shirmp indonesian crackers : - 2 kg wheat flour - 2 kg fresh shirmp - 10 garlic - salt - sugar - msg - water - oil to frying how to make shirmp indonesian crackers : - peel of shirmp skin and remove head, wash thoroughly and dry - blended shirmp and pour into pan - mix shirmp with wheat flour, garlic, salt, msg and mix together until blended - add water gradually - knead with hands until dough is not sticky - wrap up the dough with banana leaves and roll lengthwise - steam until 3 hours. left and dry - after cold, thinly sliced the dough dried in the sun to dry - heat olive oil and the fry the dough - lift dry and serve