[Bento Musa] Pangasius Fish Sticks


Posted from egadioniputri‘s Instagram

Back to school after a week staying home due to stomach pain. Sensei called me yesterday to confirm his condition and invite him to come to school today if he can make it. Musa chose to go. I hope he’s okay until his class finished. Please pray for him 🙏🏻

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[Bento Musa] Sate Kambing


Posted from egadioniputri‘s Instagram

Jumuah Mubarak, welcome again another “lamb day” in #recipega kitchen!!! Today we have Indonesian SATE KAMBING (grilled lamb meat cuts in skewers 🍢). Karena di sekolah Musa bento-nya nggak boleh pakai tusukan lucu-lucu atau garpu kecil demi keamanan, boro-boro mau dibawain tusuk satenya.. jadilah dilepasin dagingnya dari tusuk dan ditata di cup silikon dikasih cashew. Yum! Musa udah habis satu tusuk sendiri sebelum berangkat sekolah dan dagingnya empuk banget 😋

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Soft Eggless Bread Recipe


I made experiment on a bread dough recipe without eggs recently. This one used the skim milk and I don’t know which ingredient contributed to the soft texture, but it’s really “fuwa-fuwa” and beatable to the dough with soft flour or Japanese rice flour mix.

FIRST EXPERIMENT

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卵なしふわふわパン ( ◠‿◠ ) ❤️ Despite laziness while carrying the No. 2 (lebih males dan lemes dr zaman Musa dulu wkwk) and “mudik” aftereffect, #recipega goes #bread-ing again 🥖plus baking roll cake since Musa wanted more “birthday cake” as he came home from Ayumi’s bday party @armeliamelkias —> ntar kalo berhasil dekor yg bagusan di-share deh resepnya abis post ini 😂 … 👩‍🍳 Recipe and bread shapes developed by me from combining some recipes out there 👇🏻 … Both #bananacheese and #driedfruitsandnuts bread are #eggless! … RECIPE FOR EGGLESS SOFT BREAD ✏️ 250 g bread flour (a.k.a. 強力粉 atau tepung protein tinggi) —> masih suka ada yg nanya soal ini ✏️ 2 Tbs skim milk powder (a.k.a. susu bubuk, kalo di Jepang cek ingredients dulu biar aman) —> saring kalo mengeras ✏️ 2 Tbs sugar ✏️ 1 1/3 tsp dry yeast ✏️ 170 ml warm water (about 40 degCel) ✏️ 1/2 tsp salt ✏️ 20 g unsalted butter (kalo pakai mentega macem Blueb*nd, kurangi takaran air sedikit dan skip garam) ✏️ Banana, cheddar cheese, almonds, raisin (ini pake dried cranberries jg), white chocolate (optional) —— 📝 Kneading method is widely available on the internet, please googling.. kalo saya meskipun adonannya 1/4 kg tetep nyaman handmade krn entah knp pakai mixer ujung-ujungnya masih perlu finalisasi pakai tangan jg 🙄 —— By covering with the plastic wrap, raise the dough for a half hour in warm place. Prepare filling and topping: – cut banana into 2 – shred the cheese – chop almonds —— Finger test, divide dough into 2: 🍌Banana bread Roll the dough into wide disc and cut into 4 or 6 triangles like pizza. Arrange banana and shredded cheese, close the opening (the shape is up to you, croissant shape is fine too). .. 🇮🇩 Buat bikin sekat, potong dr tengah adonan segitiga ke bag. yg lebar jgn smp putus buat naruh pisang + kejunya, terus gulung tutup. .. 🥜 Dried fruits and nuts bread Flatten the dough into rectangle, spread raisin etc. Roll length and width wise. Cut into 6 discs. Sprinkle almonds on top. —— Preheat oven 200 degCel. Put the dough near oven to make it rise more (if you have time, do 2nd fermentation). Bake for 10-12 minutes.

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SECOND EXPERIMENT

First attempt for “エピベーコン”

RECIPE FOR EGGLESS SOFT BREAD

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Debut Soto Ayam Kuning


Posted from egadioniputri‘s InstagramSoto ayam dengan bahan seadanya versi di negeri rantau. Sebuah keajaiban dunia #recipega bikin soto ayam kuning begini.. perdana!!! Sampai pas cari resep bingung ini judulnya “soto kudus” atau “soto lamongan” sih? Wkwkwk.

Keluarga dekat saya udah paham kalo saya nggak suka soto, bahkan memori zaman saya masih SD (atau TK?) saat semua orang makan soto terus tiba-tiba saya nyeletuk, “maem bakso, piye?” masih sesekali jadi ejekan oleh sepupu seperti mbak @erika_purbasari 😂

Akan tetapi, entah kenapa seiring bergulirnya waktu, terutama sejak merantau ke Amrik dulu, karena banyak yang bikin soto pas acara-acara, jadi doyan juga meskipun kalo pas ada menu lain yang lebih cucok mending makan itu (Sst, beberapa teman saya yang japri atau komentar ternyata kaya gini juga hihi).

Terus, tiba-tiba belakangan ini kepengen banget nyeruput sup berkaldu yang seger ala soto begini.. jadilah saya belain masak sendiri di tengah mood masak yang sangat drop sebenarnya. Sudah 3x makan saya pakai ini (jadi maluuu kalo inget dulu emoh-emoh 🙈).

Well, hormone can change everything in a woman’s life, including the appetite 🤪

Resep dari resepayam.net nggak ditambah / dikurangin.

#kulinernusantara #indonesianfood #sotolamongan #インドネシア料理

Sharp Edge Berries Cake


Sharp edge cake has always been one of my baking goals, so here it’s checked off at my son’s third birthday. Simple, elegant, and super fruity with the blueberry mousse all over the cake, strawberry mousse inside the cake, plus both fresh berries in and out. This time I modified roll cake recipe from ABC Cooking Studio. For you who haven’t known yet, they have recipe pages for free in Japanese! So, even though you’re not joining their cake course, you can still learn from the expert rather than relying on Cookpad 😛 Another recommended website by Japanese cooking experts told by my friend is Minna no Kyo no Ryori. I love to see the recipes written by Japaneses because they likely use simpler and healthier ingredients than Americans’.

However, the language border becomes your problem, you probably has to take a look at some Japanese bloggers who write their recipes in English such as (my fave one) Just One Cookbook

OK fellas, don’t worry for this cake I’ve included the translation of the recipe below. Of course some parts were removed because I made the round cake with mousse filling instead of roll cake. To get the ‘sharp edge’, I was also helped in correcting my already-spreaded-cream after watching video by Nehas Bakery.

Go to recipe now.

Sharp Edge Strawberry Cake

Strawberries and blueberries on the cake

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