Sunday, January 30, 2011

KBB#21 Creme Brulee

It was like a dream when reading the challenge email sent by KBB#21 host Mira and Molly that chose crème Brulee as the daring task. I was curious about crème Brulee ever since I watch Whitney Miller making this dessert on one episode of Master Chef. I was wondering how's the taste, the textures and even how would those top caramel impress your tongue? Thus, really huge thanks to the host of #21 challenge... again without KBB maybe I would only keep wonder and wonder and wonder... it surely going to be an everlasting wonder... :P

After reading the recipe, I chose to remove Rhubarb and change it with Pineapple. Yep, as I live in tropical country I thought that it might be nice to have a tropical crème brulee, instead I will learn to peel this fruit on my own which I have never done before.

Here is the recipe, with some modification made by me... :) and I was only making half the recipe.

Creme Brulee
Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb – substitute with pineapple
3 Tbs caster sugar
2 vanilla pods
300ml double cream – 500 ml of whipcream
200ml full fat milk – no milk added... all cream (imagine the fat!!!!)
8 egg yolks
80g sugar

How to 
Preheat the oven to 140C.
Roughly slice up the pineapple and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between serving dishes which your brulee will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds.

Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. 

Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy.
When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. (I was using a mesh to separate pods from mixture at this stage) 
I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes. (you can remove it with the aid of kitchen blow torch or scoop big bubble with spoon manually)
Stand these in an appropriately sized roasting tray filled with water up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. 


And how does it taste? Incredibly yummy... tolerably sweet, and make your day feels even better.

How is the texture? Soft, creamy, simply irresistible, even my husband finish one and a half cup and left only a half cup for me... sigh.

How does the top burnt sugar touch your tongue? Amaaazing... I think I blew it perfectly as it still taste sweet with only a little bitterness, and looks beautiful.... what do you think?

The taste is just as good as I imagine when I saw Whitney made this and spell this dessert's name out of her mouth... wait... it's even better than I expected.

I dare you to try... and be generous... send me some... :)

Wednesday, January 19, 2011

Naruto Birthday Cake

Naruto Theme Birthday Cakes for Arvin... 


Four layers chocolate sponge cake, filled and covered with butter cream.  

Tuesday, January 18, 2011

Bajigur or Bandrek....

Those two mentioned in the title are Sundanese traditional hot drinks. I rarely found those two unique drinks, here in Cikarang now. 

During my childhood in Bandung, every afternoon you will get this kind of drink easily in a food stalls, food market or even somewhere close to my house. 

Getting used to "so so taste" of instant Bajigur or Bandrek, making me feel really glad to "finally" taste the real home made Bajigur and Bandrek at Sari Papandayan Restaurant in Garut. 

Though I can't bring you some, as usual, I took some pictures of it... and imagine that I drank this thick Bajigoer while looking at Papandayan Mountain in front of me... Amaaziiing... :)

And if you never taste Bajigur and Bandrek, and care to know... here is the link to find out more Bajigur and Bandrek. (Lazy meee... I know )

Monday, January 10, 2011

RM Jatinunggal - Hidden Treasury Place

Though I was born to be a Javanese, I spent my childhood time in Bandung which is a Sundanese area. That is why, I am more familiar to Sundanese food such as Karedok, Lotek, compare to Javanese food such as Gudeg and ........... (see I can't even mention more). 

Sometimes, after I live in Cikarang. I miss those delicious fresh and spicy Sundanese food, as in here it won't be easily to find a good Sundanese food. Plenty are available because Cikarang is located in Sunda area, however none can compare the taste of Bandung's Sundanese food. Until I find this place, which is located not quite far from my home in Cikarang, about 30 minutes drive. Hidden place, though so many people comes and enjoy the nice and reasonable price Sundanese Food. Here, I will tell you about Jatinunggal Restaurant at Jonggol. 

This place is located next to Jatinunggal Irigation Line at Jonggol. Just pay attention on  a sign over a bridge on Jonggol-Rawey road. I tried to pin it on Google Map, however I am not sure about the coordinate.  You can send me a message when you plan to go there, and I will happily give you a clue. :)

I went there with my family, consists of Mom, Dad, Hubby, K-Chan, Two Brothers, and Sis in Law. We spent around 300.000 rupiah for all, and here are some of what we ate

Hmm Yummy Right ?

The taste is just right, absolutely Sundanese. Fresh Fishes, grilled perfectly, nice sambal, though my juice was a little bit too sweet for me. But all in all, we were all satisfied. And will do a second visit, of course. 

So why don't you give it a try !