Tag: recipega

Cheesecake Without Egg

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No springform pan no cry. Without egg isn’t bad. #ea5512 love this #cheesecake! Filling is inspired by #vitchen dot com recipe with adjustment: 2 packages (8oz each) #creamcheese + 2 cups (used up 1lb package) #sourcream + 1 cup white sugar (I reduced about 2tbs) + 1 tsp #nonalcohol #vanilla essence + 1/4 tsp salt + 1 tbs #limejuice (don’t have lemon juice) + 2 tbs corn starch. Happy #baking! #recipega
Posted by @egadioniputri via Instagram

Chocolate Chip Cookies Recipe

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As I promised in this post, here I’d like to share chocolate chip cookies or simply called with choco chip cookies. At first, I just wanted to practice a recipe I got from my last baking class, but apparently when I was about to set all ingredients, I found two other recipes of this ‘native’ cookie written on the packages of ingredient I used. One is from Hershey’s and another recipe is from Imperial, then as a real newbie at baking, I became confused since both looked easier than baking class’ recipe :grin:. Ingredients of those three recipes are basically same. Only, the dose and method are little different. I decided to combine them and adjust some ingredients to get more cookies with lightly sweetened flavor.

Chocolate chip cookies, the debut of cookies in Recipega kitchen :P

Chocolate chip cookies, the debut of cookies in Recipega kitchen 😛

Ingredients (4-5 dozens)

  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (me: iodized salt)
  • 16 tablespoons (2 sticks) unsalted butter (me: vegetable spread) >> melted 3 minutes on non-stick skillet with medium heat, don’t overcook, let it warm
  • 1/4 cups granulated sugar
  • 3/4 cups light brown sugar
  • 2 large egg >> beat together and placed in a small bowl
  • 1 1/2 teaspoon vanilla essence (me: used another essence available in the kitchen and it turned out fine :P)
  • 1 1/4 cups (or use up 12 oz package) chocolate chips >> keep cool so it doesn’t melted before baked
  • 3/4 cups walnut >> roughly chopped (you can use pecan, almond, or other nuts)

Methods

  1. Preheat oven 375 F
  2. In the medium bowl, mix flour, baking soda, and salt. Set aside.
  3. In the large bowl, combine sugar, essence, and melted butter until creamy (about a minute). Use whisk or slow-speed mixer.
  4. Add eggs to the mixture on step 2. Still using whisk or slow-speed mixer, stir for 30 seconds, then let it stand for 3 minutes (repeat 2-3 times)
  5. Keep handing your whisk or mixer! Add mixture on step 1 (flour, etc.) to the mixture on step 3 (butter, etc.) gradually until well combined (about a minute).
  6. Add chocolate chips and walnut, combine it well
  7. Prepare at least two baking trays and cover with cooking sheets
  8. By dropping one teaspoon for each cookie, arrange the dough on the baking sheet with 1-2 inches apart
  9. Bake for 15 minutes and rotate the baking sheet halfway through process, one tray at a time
  10. Wait until the cookies cool before serving and having it crunchy

Note: The recipe from baking class is originated from Cook’s Illustrated. I followed their methods and tips, except for the use of mixer because I was too lazy to whisk manually :mrgreen:.

Recipe on January 01, 2015 at 07:16PM

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#ChocoChipCookies – New year, new achievement unlocked: baking cookies from scratch by myself for the first time! As I ever mentioned about my motivation in joining baking group of #internationalneighbors, I have lack of experience in baking and so does my family. For cookies, my experience is limited to helping Mommy with her trial on “kue Lebaran” (cookies for Eid celebration) when I was in primary school and just watching watching and watching demo or someone else make it. I usually stocked cookies from grocery for snacking, but within last two-weeks I didn’t buy any bcs I wanna force myself to finally practice #cookies recipes I got from the baking class. Believe me, everything #homemade always taste healthier and satisfy you more. Recipe will be written at ea5512.web.id. #recipega

Posted by @egadioniputri via Instagram

Hot Soba Recipe

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Rewritten from http://instagram.com/p/uKASZBvtlX

Almost two years ago since my first attempt of homemade #kakesoba (#soba with hot soup) or simply known as #hotsoba like this. I wasn’t well-prepared to cook this menu so we gave up big shrimp, chikuwa, or some common vegetables (eggplant, paprika, zucchini, etc.) for #tempura. Yet, kabocha saved the authentic look of my tempura set! 😀

My kakesoba and tempura (2014)

My kakesoba and tempura (Oct 14, 2014)

I took a nap this afternoon and somehow dreamt that I was hanging out with my Indonesian friends at Japan, nursing their babies, and eating plenty of sushi together. Nooo.. it made me feel so blue when I woke up, then I asked my husband to search for Japanese restaurant around here, but as usual it ended up with reluctance to spend our monthly budget for eating out :mrgreen: #recipega #天ぷら #かけそば

I still have dry soba noddle stock and some basic Japanese food ingredients, so kitchen is the best answer to my craving.

Here’s the ingredients for soba soup I used (4 portion) –> Halal guaranteed 😛

  • 200 g (8 oz) dry soba noddle
  • 3 cup water
  • 1 cup bonito flakes (katsuobushi かつおぶし)
  • 1/2 cup seaweed (wakame わかめ) –> I see some recipes that konbu こんぶ type is more common to use
  • 1/2 cup soy bean sauce (shouyu しょうゆ) –> mine is Kikkoman non-alcohol
  • 1 tsp dashi (from fish or seaweed, it depends on your preference, but you can also skip this ingredient)
  • 1/2 – 1 tsp sugar or as desired
  • of course I skipped mirin / sake and added 1 tbsp vinegar instead.. however, it’s not mirin / sake substitute

Recipe for soup

  1. bring 3 cup of water to boil
  2. simmer it while adding katsuobushi, wakame / konbu, shouyu, dashi, and sugar
  3. use the filter to serve

While my tempura ingredients were:

  • 200 g (8 oz) all purpose flour or tempura flour –> I used all-purpose flour
  • 100 ml (4 fl oz) cold water –> chilled is better
  • 1 medium egg
  • shrimp –> should have used the big one with shell and tail, but I don’t have it so I just used the small one and it’s frozen type (mukiebi むきえび)
  • fillet fish (white flesh)
  • shitake
  • kabocha (Japanese pumpkin)
  • greenpeas –> mix with the shrimp
  • vegetable oil for frying

Recipe for tempura

  1. prepare cold water or some rock ice to chill the dough
  2. add the flour and egg to the water, mix well using whisk
  3. cover all vegetables / meats with flour before soak them in the dough
  4. heat the pan, make sure oil has reached 180o C (350o F)
  5. soak shrimp etc. to the dough, then immediately fry it while collecting the crumbs of fried dough that floating on top of the oil –> sorry I cannot explain well 😐 hope the video below help you

!!! Always keep the dough cold

Itadakimasu!

“Recipega” on Cookpad

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Cookpad is the largest recipe site in Japan. Every time you’re looking for recipes in Japanese, you will be firstly directed to the Cookpad recipes, which were submitted by its users. Unfortunately, those recipes are mainly available in Japanese. However, I then decided to promote “Recipega” there for practicing my Japanese writing skill. LOL :lol:. Please welcome, “Recipega” has been present in Cookpad!