Baking the Perfect Belgian Waffles

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.
  • Warm up your Ellane Belgian Waffle Baker and pour the waffle batter into it. Bake for approximately 5 minutes until golden brown.
  • Serve hot with fresh sliced strawberries, blueberries, bananas, warm syrup and vanilla ice cream.

Bubur Kacang Hijau with Cheese Recipe

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.

Mung Beans Green BeansCoconut MilkGrated Cheese, Keju Parut


  • 250 grams mung beans / green beans, soaked in water for 2 hours
  • 500 ml water
  • 100 grams palm sugar
  • 200 ml thick coconut milk
  • White sugar
  • 2 pandan leaves
  • Kraft cheese, grated

Resep Bubur Kacang Hijau


  1. Pour water into Cooking Mama Pot – the Cooking Pot.
  2. Add the mung beans.
  3. Place Cooking Mama Pot – the Cooking Pot on the stove and cook over high heat for 10 minutes to boil. Add palm sugar, pandan and coconut milk. Stir evenly and add sugar if not sweet enough.
  4. Turn off the stove and transfer Cooking Mama Pot – the Cooking Pot into Cooking Mama Pot – the Heating Pot, leave it lid-covered for 60 minutes.
  5. Serve in bowls. Sprinkle some grated cheese at the top, ready for consumption.

Happy Valentine’s Day 2010 – Dinner Where?

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


  • Serves: 6
  • Preparation: 15 mins
  • Cooking: 2 hrs


  1. 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.
  2. 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.
  3. 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.
  4. Serve topped with tomato, cucumber and chilli, with reserved coconut milk drizzled over.

This recipe is specially brought to you from MasterChef Australia.

Simple Recipe to Make Indonesian Risoles

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.


  • 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


  • 150 g of flour
  • 275 ml of liquid milk
  • 2 eggs
  • 1 teaspoon of salt


  • 100 g bread crumb
  • 2 eggs


  1. 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.
  2. Add chicken, carrots, peas, salt, pepper and ground nutmeg. Then stir until it boils. Take out and let it chill on a bowl.
  3. 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.
  4. 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.
  5. Deep fry the risoles until they become yellowish brown over medium heat.

Japanese Chicken Katsudon

For 1 serving
Length of cooking: 30 – 40 minutes

IngredientsCoating Chicken Breast

  • 1 boneless chicken of about 200 grams in weight
  • 3 raw eggs
  • ½ cup bread crumbs
  • 1 tablespoon fresh milk
  • ¼ cup flour
  • ¼ sliced onion
  • Salt and pepper for seasoning
  • Sliced of ginger for optional
  • Oil for deep frying

Soup baseJapanese Chicken Katsudon

  • 2 tablespoon of soy sauce
  • 3 tablespoon of mirin
  • 3 tablespoon of water
  • ½ teaspoon of bonito soup stock
  • ¼ teaspoon of sugar

How to cook

  1. Cut the fat of chicken on both sides slightly
  2. Flatten both sides of chicken by using a meat tenderising mallet or the blunt edge of a knife
  3. Pour some salt and pepper on both sides of the meat for seasoning
  4. Whisk one egg with fresh milk
  5. Coat the meat in flour entirely
  6. Dip the chicken in the mixture of beaten egg
  7. Pat the coated meat in bread crumbs until it is completely covered
  8. Preheat oil in Ellane Electric Fryer to approximately 170°C
  9. Put the meat into preheated hot oil and fry the coated chicken until it becomes golden brown
  10. Remove the chicken from the fryer and drain it for about 10 minutes
  11. Mix soy sauce, mirin, water, and sugar on Chefer iPan and simmer it
  12. Add some sliced of onion into the sauce until the sauce boils
  13. When the chicken cools down, slice the meat to two-finger-width pieces. Then put those pieces of chicken onto Chefer iPan containing boiling sauce and simmer it for few minutes
  14. Beat the remaining two eggs in a bowl
  15. Spill out the beaten egg over the chicken and sauce it
  16. Serve steam rice in a bowl and place the simmered chicken on the top of steam rice
  17. Put some ginger on the side of the plate if desired

Takoyaki Balls Easy to Make

Ingredients:Ellane Wooden Takoyaki Baker
• 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
• Mayonnaise
• 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. How To Make Takoyaki Part 1Measure 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.How To Make Takoyaki Part 2
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.

Serve: 5 – 10 persons (50 – 60 pieces)
How To Make Takoyaki Part 3How To Make Takoyaki Part 4Takoyaki Balls On Plate