Chocolate Cookies

1 cup all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp coarse salt
8 ounces good-quality milk chocolate (4 ounces coarsely chopped,
4 ounces cut into 1/4 inch chunks) --I used 4 ounces chopped dark
chocolate, 4 ounces dark chocolate chips
1/2 cup unsalted butter
1 1/2 cup sugar --I used 'only' 1 cup sugar + 1/4 cup palm sugar.
2 large eggs
1 tsp pure vanilla extract

1. Preheat oven to 325F. Whisk together flour, cocoa powder, baking soda, and salt in a
bowl.

2. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set
over a pan of simmering water; let cool slightly

3 Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitter
with the paddle attachment. Mix on medium speed until combined. Reduce speed to low;
gradually mix in flour mixture. Fold in chocolate chunks.

4. Using a 1 1/2 inch ice cream scoop, drop dough onto parchment paper-lined baking
sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15
minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be
stored between layers of parchment in airtight containers at room temperature up to 3
days.
 Gingerbread Mix :
1/2 cup (90gr) brown sugar
2 1/2 cups (375 gr) plain (all-purpose) flour,
sifted
2 teaspoon ground ginger, sifted
1 teaspoon bicarbonate of (baking) soda

Place the sugar, flour, ginger and

bicarbonate of soda in a bowl and mix to
combinge. Spoon the mixture into an airtight
jar and use to make gingerbread men
(recipe, below).
Store in a cool dark place for up to 1 month.
Makes 1 quantity.

Gingerbread Men
1 quantity gingerbread mix, (see recipe, above)
125 gr butter, chopped
2/3 cup (230 gr) golden syrup

Icing
1/2 cup (80 gr) icing (confectioner's) sugar sifted
2 teaspoons hot water

Preheat oven to 180C (355F). place the gingerbread mix, butter and golden syrup in the
bowl of a food processor and process until a snooth dough forms.

Divided the dough into two pieces and wrap in plastic wrap. Refrigerate for 30 minutes or
until firm. Roll dough out between two sheets of non stick baking paper to 4 mm thick.

Use gingerbread man cookie cutters to cut shapes from the dough. Place on baking trays
lined with non-stick baking paper and bake for 8-10 minutes or until golden brown.
Allow to cool on trays.

To make the icing, combine the sugar and hot water and stir until smooth. Place in a
piping bag with a small nozzle and use to pipe buttons on the front of the gingerbread
men.

Make 12 large and 20 small.

Ayam Goreng Santan
Bahan / Ingredients:
1 ekor (1kg) ayam ras, potong menjadi 12 bagian / 1 kg chicken,
cut into 12 pieces
400 ml santan dari 1 butir kelapa parut / 400 ml coconut milk
from 1 piece of coconut
Minyak untuk menggoreng / Oil for frying

Bumbu, haluskan / Spices, ground :

8 cm lengkuas / 8 cm galangal
2 siung bawang putih / 2 cloves garlic
1 batang serai, ambil bagian putihnya / 1 lemongrass, use the
white part
1 sdt merica butiran / 1 tsp white pepper
2 cm kunyit, bakar / 2 cm tumeric, grilled
1 sdt ketumbar butiran, sangrai / 1 tsp coriander, *fried without oil
1 sdt gula pasir / 1 tsp sugar
2 sdt garam / 2 tsp salt

Cara Membuat :
1. Campur ayam, santan dan bumbu halus. Aduk rata. Masak di atas api kecil hingga
ayam empuk dan santan meresap. Angkat.
2. Panaskan minyak, goreng ayam dan sisa bumbu hingga kering dan kecoklatan. Angkat.
3. Sajikan bersama sisa bumbu.
Sambal Goreng Tempe (Fried Spicy Tempe)
Bahan / Ingredients
400 gr tempe / 400 gr tempe (fermented soybean)
200 ml air / 200 ml water
1 sdt garam / 1 tsp salt
minyak untuk menggoreng / cooking oil
2 lembar daun salam / 2 salam leaves (Indonesian bay leave)
2 batang serai bagian putih, memarkan / 2 lemon grass, bruised
2 buah cabe merah, iris 1 cm / 2 red chillies, sliced into 1 cm pieces
6 buah cabai hijau, iris 1 cm / 6 green chillies, sliced into 1 cm pieces
20 mata petai, belah-belah / 20 petai ~green beans, sliced
250 ml kaldu/air / 250 ml stock/water
1 sdm kecap manis / 1 tbsp sweet soy sauce
1/2 sdt gula pasir / 1/2 tsp sugar
75 gr daun melinjo muda, siangi / 75 gr melinjo leaves, cleaned
Bumbu halus / Spices (ground)
4 siung bawang putih / 4 cloves garlic
8 butir bawang merah / 8 shallots
1 sdt terasi / 1 tsp shrimp paste
1/2 sdt garam / 1/2 tsp salt
1/2 cm lengkuas / 1/2 cm galangal
2 buah tomat / 2 tomatos

Cara Membuat :
1. Iris tempe ukuran 1x1x3cm, rendam tempe iris dengan campuran air dan garam (5-10
menit).
2. Panaskan minyak goreng dalam wajan. Tiriskan tempe dari air perendamnya, lalu
goreng dalam minyak panas hingga setengah matang, angkat, tiriskan, sisihkan.
3. Panaskan 3 sdm minyak goreng dalam wajan, masukkan bumbu halus, daun salam dan
serai. Tumis hingga harum, masukkan cabai merah, cabai hijau, dan petai. Aduk rata.
4. Masukkan tempe goreng, tuangi kaldu/air, tambahkan kecap manis, gula pasir, dan
daun melinjo, aduk.
5. Tutup wajan, masak di atas api kecil sambil sesekali diaduk-aduk hingga semua bahan
matang dan bumbu meresap, angkat.
6. Pindahkan sambal goreng tempe dalam wadah saji, hidangkan sebagai lauk nasi.
Giant Chocolate Sugar Cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup good-quality unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter,
melted and cooled
1 large egg
1 1/2 teaspoons pure vanilla extract
Directions :
1.Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a
medium bowl; set aside.

2.Put butter and sugar into the bowl of an electric mixer fitted with the paddle
attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or
additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low.
Gradually add flour mixture, and mix until just combined.

3.Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with
parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20
minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container
up to 2 days.
Tuna Balls

400 gr tuna kalengan*

100 gr bawang bombai
75 gr margarine (u/ menumis)
100 gr tepung terigu
300 ml susu cair
1 sdt garam
1/2 sdt merica bubuk
1 sdt gula pasir
150 gr tepung panir **
2-3 butir telur (kocok sebentar)
minyak u/ menggoreng.

1. Tiriskan ikan tuna kalengan, lalu taruh ikan dalam mangkuk, sisihkan. Cincang
bawang bombai hingga halus. 2. Panaskan margarine, tumis bawang bombai hingga
harum. Masukkan tepung terigu sekalus, aduk cepat2. Tuang susu sedikit demi sedikit
sambil diaduk supaya rata.
3. Masukkan ikan, garam, merica dan gula pasir. Aduk secukupnya, angkat, tunggu
hingga dingin.
4. Bentuk adonan bulat2, bergaris tengah 2 1/2 cm, gulingkan ke dalam tepung panir,
celupkan dalam telur kocok. Gulingkan kembali ke dalam tepung panir.
5. Panaskan minyak goreng yg banyak dalam wajan, gunakan api sedang. Goreng bola2
tuna hingga warnanya kuning kecoklatan, angkat dan tiriskan.
Ganache Thumbprints

Chocolate Cookie Dough

Ingredients
2 2/3 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder (omit if making thumbprints, ball
cookies, or spritz cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
Directions
Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter
and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in
egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.

Ganache
Ingredients
Makes 1 1/2 cups (enough to fill 5 dozen Thumbprints).
1 cup heavy cream
8 ounces chopped bittersweet chocolate
Directions
Pour gently simmered cream over chocolate. Let stand for 5 minutes. Stir until smooth.
Let stand until mixture is spoonable, about 15 minutes.

Directions
1. Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on
parchment-lined baking sheets, spacing each 1 inch apart.
2. Press a well into the center of each using your finger. Refrigerate until firm, about 30
minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again
with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
3. Let cool completely. Spoon ganache into thumbprints.
Banana, Rum & Raisin Bread Pudding
from The Basics of Bread Pudding (adapted from "Banana, Coconut & Rum Bread
Pudding Recipe"), Martha Stewart Living Magazine October 2004.
2 tablespoon unsalted butter, plus 2 tablespoons, softenend, for
baking dish.
12 ounces brioche or challah, cut into 1-inch cubes (for 1/2 recipe, I
used 5 slices whole wheat bread)
2 cups milk
3 cups heavy cream (for 1/2 recipe, I used 1 cup whipped cream)
4 large eggs plus 1 large egg yolk
1 cup granulated sugar
1/2 teaspoon ground cinnnamon
1 tablespoon salt
1 tablespoon pure vanilla extract
3 tablespoons rum
2 tablespoons brown sugar
2 bananas, sliced (for 1/2 recipe, I used 2 bananas)
3/4 cup raisin
Boiling water, for pan

1. Butter a 9 by 13 inch baking dish, set aside. Put bread in a large bowl; set a side. Heat
milk and cream in a medium saucepan over medium-high heat until just about to simmer;
remove from heat.
2. Whisk together eggs, yolk, granulated sugar, salt, vanilla, and rum in a medium bowl.
Whisking constantly, pour cream mixture into egg mixture in a slow, steady stream. Pour
over bread; fold to combine. Let stan 30 minutes, fossing and pressing occasionally to
submerge bread.
3. Heat brown sugar and remaining 2 tablespoons butter in a skillet over medium heat
until sugar is dissolved, about 5 minutes. Add bananas, cook 1 to 2 minutes. Fold into
soaked bread along with raisins.
4. Preheat oven to 350F. With a slotted spoon, transfer bread to buttered dish; pour
liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
5. Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about
halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a
wire rack 10-20 minutes before serving.

* for individual bread puddings, divide the mixture among eight buttered six-ounce
ramekins; bake for forty minutes.
Brenebone Soup/Sup Kacang Merah
source : Primarasa, Masakan Menado

Bahan:
400 gr kacang merah kering
2 liter air, untuk merebus kacang
400 gr daging berlemak/sandung lamur
500 gr tulang sapi berdaging
2.5 liter air, untuk merebus daging
3 sdt garam
1/2 sdt merica bubuk
1 butir biji pala, pecahkan
6 butir cengkeh
3 batang daun bawang, iris halus
2 batang seledri, iris halus
2 sdm bawang goreng, bila suka

1. Rendam kacang merah semalaman hingga mekar, tiriskan. Rebus dalam air sampai
mendidih, kecilkan apinya. Tutup panci, masak terus hingga kacang empuk. Angkat,
tiriskan kacang merah, sisihkan.

2. Masukkan daging dan tulang ke dalam panci, tambahkan garam, masak hingga
daging empuk. Angkat daging dan tulangnya, lalu ukur kaldunya sebanyak 1500 ml.
Potong-potong daging ukuran 2x2 cm, masukkan kembali ke dalam panci kaldu.

3. Masukkan kacang merah rebus dalam panci kaldu, aduk. Tambahkan merica, pala,
dan cengkih. Cicipi, bila kurang asin tambahkan garam sesuai selera.

4. Masak terus hingga kuah agak mengetal. Masukkan daun bawang dan seledri, aduk,
angkat.

5. Pindahkan sup ke dalam mangkuk saji. Hidangkan dengan menaburkan bawang

goreng bila suka.
Ayam Goreng ala Ruri
Bahan:
1 ekor ayam, potong sesuai selera *saya pake 4 dada ayam tanpa tulang
4 siung bawang putih
2 sdt ketumbar
5 buah kemiri
2 lbr daun salam
1 btg sereh, geprak
2 cm laos, geprak
2 cm jahe
2 cm kunyit
sedikit banget cuka masak
garam
2 mata asem jawa
sedikit gula jawa

Uleg halus bumbu.

Campur bersama ayamnya, masukkan ke panci, tambahkan air cukup sampai ayam
terendam
Masak sampai ayam matang dan nyerap bumbu.
Tiriskan ayamnya, terus goreng, boleh sampe kering (sesuai selera).
Chocolate Muffins
Source: Muffin Mania by Cathy Prange & Joan Pauli.
1 cup all purpose flour
1/2 cup sugar
3 tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 beaten egg
3/4 cup milk
1/3 cup cooking oil

In large bowl, stir together flour, sugar, cocoa, baking powder and salt
Make a well in center of dry ingredients. Combine egg, milk and oil. Add all at once to
dry ingredients, stirring just until moistened. (Batter should be lumpy).
Spoon into greased muffin cups .
Bake 375 F for 20 minutes.

Mi Rebus Bumil
Bahan :
1 papan mi telor
1 telor
3 butir baso, iris
1 buah wortel, iris serong
Sawi ijo secukupnya, potong pendek
2 bawang putih, cincang
1/4 butir bawang bombay, cincang
Kaldu gel sesuai selera
Lada sesuai selera
1,5 gelas air
3 cabe rawit merah iris tipis (kalo suka pedes)
2 sendok minyak goreng untuk menumis

Cara bikin :
– Tumis bawang putih, bawang bombay dan cabe rawit sampe harum
– Masukkan wortel dan baso, tumis sebentar lalu masukkan air
– Setelah air mendidih, masukkan kaldu gel dan telur
– Masukkan mi dan lada
– Bila mi sudah terlihat agak mateng, masukkan sawi, masak sampe sawi mateng, angkat.
Resep Sarapan Omelet Bayam Jamur Lezat nan Gurih

Bahan-Bahan:

 2 butir telur
 1 sdm keju cheddar parut
 1 sdm keju parmesan parut
 1/4 sdt garam
 1/8 sdt merica
 1/8 sdt bawang putih bubuk
 1/8 sdt cabai bubuk
 1 sdt minyak zaitun
 50 gram jamur cincang
 1 sdm bawang bombay cincang
 50 gram bayam segar cincang

Cara Memasak:

1. Kocok telur, keju, garam, merica, cabai dan bawang putih dalam sebuah
mangkuk.
2. Panaskan minyak zaitun dalam penggorengan anti lengket.
3. Masak jamur dan bawang bombay sampai wangi selama 4-5 menit.
4. Tambahkan bayam dan masak selama 3-4 menit.
5. Tuangkan adonan telur.
6. Goyangkan penggorengan agar adonan telur rata.
7. Masak telur dengan api kecil selama 5-10 menit.
8. Balik omelet dan masak sampai matang.
9. Angkat dan sajikan.
Resep Es Krim Pisang Nutella 2
Bahan
Bahan:

 2 buah pisang matang

 3 sdm Nutella

Cara Membuat:

1. Kupas dan potong pisang.

2. Masukkan dalam kantong kedap udara.
3. Bekukan dalam lemari pendingin.
4. Saat pisang sudah beku, diamkan sebentar selama 15 menit.
5. Masukkan pisang dan juga nutella dalam blender dan haluskan sampai
benar-benar lembut.
6. Tuangkan dalam wadah kedap udara dan bekukan selama 4 jam.
7. Es krim siap disajikan.

Jika Anda tak suka Nutella Anda bisa menggantinya dengan 5 sdm minuman
cokelat dan juga 2 sdm krim. Selamat mencoba Ladies.

Resep Es Krim Banana Strawberry Tanpa Susu (Hanya 3

Bahan)
Bahan:

4 buah pisang besar dan matang yang didinginkan

250 gram buah strawberry yang didinginkan
2 sdm gula

Cara Membuat

1. Tempatkan strawberry yang sudah dicuci dan dibuang batang serta daunnya
dalam sebuah mangkuk tahan panas. Taburi dengan gula dan aduk. Masukkan
selama 30 detik dalam microwave yang sudah dipanaskan.

2. Tambahkan pisang dan strawberry manis ke dalam blender. Haluskan. Total

waktu yang dibutuhkan 2-3 menit.
3. Tunggu sebentar sampai agak lembut dan Anda bisa menyajikannya. Bila
Anda ingin tekstur yang lebih keras, bisa diletakkan pada chiller atau freezer
sampai agak kaku.
Resep Kue Cubit Green Tea

Bahan:
 3 butir telur
 100 gr gula pasir
 100 gr tepung terigu
 100 gr margarin, lelehkan
 1 bungkus vanilla bubuk
 1/4 sdt soda kue
 1/2 sdt baking powder
 bubuk green tea
 toping (meses, choco cips atau sesuai selera)

Alat yang dibutuhkan:

 Mixer
 Cetakan bikang kecil atau cetakan kue cubit

Cara membuat:

1. Masukkan telur dan gula pasir dalam wadah besar. Kocok adonan dengan
mixer hingga gula larut dan mengembang.
2. Masukkan tepung terigu sedikit demi sedikit sambil tetap diaduk dengan
mixer. Tuangkan margarin cair, aduk hingga rata dan masukkan soda kue,
baking powder dan vanila bubuk. Aduk hingga merata.
3. Masukkan bubuk green tea pada adonan hingga merata
4. Panaskan cetakan kue cubit di atas api kecil. Olesi dengan mentega agar
tidak lengket. Jika cetakan sudah panas, tuang adonan pada cetakan dan
tutup. Tunggu hingga matang.
5. Anda juga bisa menaburkan toping sesuai selera saat kue cubit setengah
matang, tutup lagi dan tunggu hingga matang.
Resep Udang Jahe Madu

Bahan:
 2 sdt minyak wijen
 1 kg udang kupas
 1 sdm jahe parut
 1 siung bawang putih, cincang halus
 1 sdm kecap
 sari dari 1 buah lemon
 125 ml air
 1 1/2 sdm madu
 daun bawang secukupnya.

Cara Memasak:
1. Panaskan penggorengan sampai berasap dengan panas tinggi.
2. Tambahkan minyak, udang, jahe, kecap dan sari lemon.
3. Masak udang selama 4-5 menit dan aduk terus.
4. Tambahkan air dan madu dan masak lagi selama 2 menit sampai matang.
5. Taburi dengan daun bawang.
6. Hidangkan.

Basic Pancake Mix

READY IN: SERVES:
30mins 3-4

YIELD: UNITS:
8 large pancakes US

Ingredients Nutrition
 1 1⁄2 cups all-purpose flour
 2 tablespoons sugar
 2 teaspoons baking powder
1
 ⁄2 teaspoon baking soda
 1
 ⁄2 teaspoon salt
 1 1⁄4-1 1⁄2 cups milk
 2 eggs
 1 teaspoon vanilla (optional)
 2 tablespoons vegetable oil

Directions
1. In a bowl, mix together all the dry ingredients.
2. Make a well in the centre and pour in the milk.
3. Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix
it with the flour.
4. Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit
lumpy.
5. Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil
in it) and when hot, pour in some pancake mix.
6. How much depends on how experienced you are at flipping pancakes and how big
you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but
you could make this as much as 1/2 cup of pancake mix.
7. If you are adding fruit, I like to sprinkle it on top of the pancake now.
8. When the pancake starts to bubble on top and is golden brown on the cooked side,
turn it and continue cooking until both sides are golden brown.
9. The first pancake is always a bit of a test so adjust the batter by adding more flour
if you need to make it thicker or more milk if you want a thinner pancake. In
either case, just add a few spoonfuls at a time until you get it right.
10. Repeat the cooking process with the remaining batter. You may need to adjust the
heat as pan tends to get hotter as you keep making pancakes.
11. Keep the cooked pancakes covered with a tea towel, to keep them warm while
you finish cooking the rest.
12. Submit a Correction