Category: From Our Kitchen

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Ekkado aka Fried Money Bags

If you are an Indonesian or at least have been to Indonesia, you would know that Hoka Hoka Bento is no strangers in the fast food chain industry. They have so many outlets these days, especially in the big cities of Java Island.

It happens to be one of many of hubby’s favorite, whenever he is back to Indonesia, he would make sure to have some of Hoka Hoka Bento’s dishes. And Ekkado is definitely always one that make to the list aside from few others dishes. For his birthday this year, I decided to make him some Ekkado. Ekkado is basically a deep fried quail egg-wrapped in mixed of minced shrimp and chicken-wrapped in tofu skin.

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No Knead Cinnamon Rolls

Another easy recipe I snatched from a Youtuber 😀 This one is from Gemma (Bigger Bolder Baking), she has a lot of awesome recipes that looks really yummy and yet not too difficult to make, so do head up to her channel to get more inspirations to impress your families/friends (¬‿¬)

Below is the recipe that I copied from her website:

Dough Ingredients:
  • 3½ cups (1 lb 1oz/ 470g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • ½ cups (3.5oz/100g) water
  • 2 large eggs
  • ¼ cup (3oz/85g) honey
  • ¼ cup (2oz/60g) melted butter or vegetable oil
  • For the Filling:
  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar
  • 2½ tablespoons ground cinnamon
  • 1 cup (4oz/100g) toasted pecans

For the Cream Cheese Glaze:

  • 4 oz (110g ) Cream cheese, room temperature
  • 1 cup (120g) Powdered sugar
  • ¼ cup (1/2 stick/ 2oz) Butter, room temperature
  • ½ Tsp Vanilla extract

 

  1. To make the dough, combine all of the dry ingredients in a very large bowl.
  2. In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
  3. Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
  4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferably over night. It can be refrigerated for up to 3 days before using.
  6. When you’re ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately ¼” thick. It will be long so you can always do it in 2 goes.
  8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  9. Starting with a long edge, gently roll the dough into a log. Don’t roll it too tightly; if you do, the centers of the buns will pop up as they bake.
  10. Slice the rolls 2 inches thick and set them with their cinnamon face up
  11. In a deep baking pan lined with parchment space the buns in the pan.
  12. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  13. Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
  14. (Towards the end of the rising time, preheat the oven to 375oF/ 190C)
  15. Uncover the pan, and bake the buns for 40 to 45 minutes, till they’re a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  16. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
  17. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
  18. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately

Notice your home will smell so nice when you bake this treats!

no knead cinnamon rolls

 

 

 

 

 

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Green Tea Mille Crepes

Started with some leftover thickened cream in the fridge from making the custard cream for crispy choux filling as well as matcha green tea powder that is going to expire in a couple of months, I was reminded of the green tea mille crepes recipe that I watched on Youtube a while ago. When I got a day off yesterday, I thought it would be perfect time to make one – I can use up all my thickened cream and green tea powder, also something I had never made before, hence I can share on this blog how the experiment went 🙂

I got the recipe from here and it really doesn’t seem difficult apart from making the crepes one by one. But yes of course, never underestimate anything in life hahaha! Seriously, it was really tricky to make a really thin crepe and I ended up made 2 batches of the recipe because I was only able to get 12 pieces of crepes from the first batch, as opposed to getting 20 pieces as directed in the recipe. 12 pieces of crepes makes a pathetic mille crepe, so I decided to make another batch.

On the second batch, I used a soup spoon (round-ish tablespoon) to pour in the batter and just spread the batter with the back of the spoon – this way I can actually get a thinner crepes. I felt this is more effective than swirling the pan as I did with the first batch. I just can’t get to swirl my pan fast enough to spread the batter thinly and some part would already be cooked, hence the crepes were rather thicker and took longer to cook. Also, remember to take off the pan from heat after each crepe to cool down; if needed, place it on a wet kitchen towel for 5 seconds.

I might make this again in the future and do a Nutella version (¬‿¬) yummmm

 

matcha mille crepe

 

 

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Crispy Choux – Beard Papa’s Wannabe

We have had moody weather lately here in Sydney, where some days it would reach up to 38 – 40 C degrees  then suddenly dropped to 20s C degrees the next day for a couple days then gradually gets to higher temperature and the whole circle starts again. I don’t usually enjoy summer here that much, for the heat and insects (especially flies that always come near your mouth); but must admit I love those fresh fruits available in this season such as varieties of berries, cherry, mangoes, plums, nectarines and the list goes on.

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Burito in a Bowl

Our dinner two nights ago: a home made one-dish burito meal by my brother inspired by this recipe. Please do check out the video for detailed recipe of this yummy Mexican meal 🙂 We love one-dish meal as it is usually easy to make and far less dishes to wash; this dish is no exception!

Some tips:

  • Use brown rice instead of white rice makes a better texture for this dish – healthier, also!
  • Cook your rice with a little less water then usual, so that when it is cooked again with all other burito ingredients, it can soak up all the juices without getting too soggy
  • Serve warm with hot chilli sauce!

burito in a bowl