You may have been looking for a great Belgian Waffle recipe for a long time. Almost all of the ones we tried were good but they were never as good as we knew they could be. A perfect waffle is crispy on the outside and light tender on the inside, we do not want them to become cakey or heavy.
Challenged enough to create a perfect Belgian Waffle? Below is a simple recipe, perfect for occasional treats with our family and friends. Waffles are awesome served with warm maple syrup or our favourite flavours of syrup, topped with sliced fresh berries, bananas and some yummy vanilla ice cream.
Makes 7 Belgian Waffles
1 cup all purpose flour
3/4 cup cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons sugar
1 1/4 cups water
4 large eggs, separated
1 teaspoon vanilla extract
1 cup unsalted butter melted
Combine flour, leaveners, salt and sugar and whisk to mix. Add water, egg yolks and vanilla and whisk until smooth. Whisk in melted butter.
Beat egg whites in another bowl to stiff peaks, then fold into batter, half at a time.
At first, it will seem very lumpy, but keep folding and it will smooth out.
Bubur kacang hijau with cheese is an Indonesian dessert made from mung beans with coconut milk and palm sugar or cane sugar. The beans are boiled until soft, and sugar and coconut milk are added. Grated cheese is sprinkled at the top before serving to add some richness and bring more flavours.
To save your gas bills by reducing the consumption of Liquefied Petroleum Gas (LPG), we highly recommend the use of our innovative product called Cooking Mama Pot in cooking this recipe.
INGREDIENTS FOR CONTENTS:
250 grams mung beans / green beans, soaked in water for 2 hours
Di bulan Februari yang penuh dengan cinta ini, apa yang akan Anda lakukan? Sibuk mengurus acara romantis Anda di hari Valentine yang jatuh di hari Minggu 14 Februari? Atau anda masih bingung memilih restaurant untuk tempat dinner anda dengan si dia? Apapun yang anda rencanakan, inilah saat yang tepat untuk anda mencurahkan isi hati anda dengan si dia.
Sebetulnya rumah anda-pun dapat digunakan untuk acara dinner romantis valentine day’s anda, asalkan didukung dengan dekorasi dan suasana yang tepat seperti lilin dan musik – terutama bagi anda yang dalam kondisi money tight, ini tidak berarti anda berdua tidak dapat menikmati fun. Oleh karena itu, kami ingin memberikan anda “back to basic” recipe untuk memasak “fine dining style” Indonesian Beef Rendang:
2 tbsp vegetable oil
1kg diced beef
1 onion finely chopped
50g sachet Rendang spice paste
400ml can coconut milk
½ cup beef stock
½ cup desiccated coconut
2 tsp brown sugar
1 tbsp kecap manis
Tomato wedges, diced cucumber and sliced red chilli, to serves
Preparation: 15 mins
Cooking: 2 hrs
Heat the oil in a large, deep frying iPan. Cook beef in 4 batches over medium high heat until browned. Transfer to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and brown.
Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tbsp of coconut milk and add rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr, stirring occasionally.
Stir in coconut, sugar and kecap manis, and cook for 30 mins, stirring often so it doesn’t catch on bottom of pan, until liquid is almost all reduced. It should be quite a dry curry.
Serve topped with tomato, cucumber and chilli, with reserved coconut milk drizzled over.
This recipe is specially brought to you from MasterChef Australia.
The rainy weather these days makes us hungry during the day as we are unwilling to go out to find some snacks or food. Today we provide you with a delicious and simple recipe to make Indonesian Risoles.
INGREDIENTS FOR CONTENTS:
1 piece of chicken thigh (cut into small pieces) and boiled in 600 ml of water
25 g of carrots (cut into small cubes) and boiled
25 g of peas
½ piece of onion (chopped finely)
3 tablespoons of butter
3 tablespoons of flour
3 tablespoons of milk powder (dissolved in 300 ml chicken stock)
½ tablespoon of ground pepper
1 teaspoon of salt
1 teaspoon of ground nutmeg
INGREDIENTS FOR SKIN:
150 g of flour
275 ml of liquid milk
1 teaspoon of salt
INGREDIENTS FOR COATING:
100 g bread crumb
HOW TO MAKE RISOLES:
First, make the contents by stir-frying onions onto iPan until fragrant, followed by pouring the flour and stirring until lumps are formed. Pour in the liquid milk gradually and sauté until it becomes smooth.
Add chicken, carrots, peas, salt, pepper and ground nutmeg. Then stir until it boils. Take out and let it chill on a bowl.
To make risoles skin, mix the ingredients for the skin altogether and form risoles skin similar to pancakes one by one. Take one piece of risoles skin and place 1 full tablespoon of risoles contents from the bowl. Fold the skin to wrap the contents and form triangle-shaped or rectangle-shaped risoles.
Roll the risoles on egg then roll it on bread crumb, roll it again on egg then on bread crumb until it is fully coated.
Deep fry the risoles until they become yellowish brown over medium heat.
Roast chicken is one of delicious simple meals to cook. A perfectly cooked chicken has superbly crisp, juicy skin and succulent, tender meat. For some people, a whole chicken can become puzzlement as they do not know what they should cook with the whole chicken in order to produce a delicious meal for lunch or dinner.
Today we will learn some techniques for creating a tasty and mouth-watering meal from a whole chicken. One way is to cook it as a yummy crispy roast chicken.
Flatten a whole chicken by cutting the chicken along the backbone, and then press the breastbone tightly to make it flat. This method is named spatchcocking, which allows us to give flavours on both inside and outside of the chicken easily. By flatting the whole chicken, it will reduce the cooking time.
Cut the butterfly whole chicken breasts lengthwise carefully by utilising a sharp knife; however do not cut it all the way through. After that, fold the butterfly chicken breast out. The shape of the butterfly chicken breast will look like a heart, which is great to be pan-fried, grilled and barbecued. This way will reduce your food preparation time.
Wash a whole chicken before stuffing it (preferably fresh chicken rather than frozen chicken). Then slap the chicken with absorbent paper to dry it. When the chicken has dried, spoon your choice of stuffing loosely over the cavity of the chicken. Do not pack it too tight as it will not heat all the way through. To keep the shape of the chicken and prevent the stuffing to come out from the cavity while it is roasting, tie the legs of the chicken together by using cotton string until both legs almost touch one another.
Firstly, put the chicken on a ‘Chefer’ jumbo double pressure pan. Sweep the chicken with minimal oil and coat it with salt. Spill out chicken stock to the base of the pan, and then bake it at 190°C (375°F) for about 1 hour until the chicken is tenderly cooked and roasted nicely with brown crisp colour. With ‘Chefer’ jumbo double pressure pan, you get a lot of benefits. Firstly, you do not need to turn back the chicken, just turn back the pan to the other side with the pan still closed. Hot oil will not splash or spill out of the pan – you are protected from getting oil burn.
To check whether the chicken is cooked or not, we can skew the flesh at the thickest point of chicken which is under the leg or part of the thigh for about 8 cm. The chicken is cooked when the juice looks clear, not red or pink. The other tip is to check whether the stuffing of the chicken is heated properly or not. We can test it by inserting a metal skewer into the stuffing area and hold it for 6 seconds. If the part of skewer in touch with the stuffing area is hot then the yummy chicken is ready to be consumed. However, if it is still warm, cook it for longer.
So, what are you waiting for? Let’s try roasting a scrumptious whole chicken!
• 200 g chopped cooked octopus
• 30 g tenkasu (rice crisps or tempura batter)
• 10 g beni shoga (red pickled ginger)
• Chopped green onion
• Cooking oil
• 200 g flour
• 450 cc water
• 15 g bonito stock (fish instant powder)
• 2 eggs
• 1 kombu (kelp or brown seaweed)
• Takoyaki sauce
• Aonori (seaweed flakes)
• Katsuobushi (bonito flakes or silvery shiny fish skin that is filleted, dried and smoked)
1. Firstly, make the batter by mixing flour, bonito stock, kombu and eggs in a bowl. Measure the thickness of the batter. It should be like potage soup.
2. Put some oil onto the surface of takoyaki baker.
3. Pour the batter into the holes of takoyaki baker until full.
4. Add octopus, red ginger, green onion in each hole.
5. Pour more batter until it floods to cover the surface of takoyaki balls.
6. Allow takoyaki balls to grill until the bottom of takoyaki balls become thick enough to flip.
7. Flip takoyaki balls by using a pick and allow them to grill on the other side.
8. When takoyaki balls become rounder and browner or a little crispy, take them out of the takoyaki baker and place on a plate.
9. Put some sauce and mayonnaise then add aonori and katsuobushi on the top of takoyaki balls.