Dulu masih berupa kios kecil, sekarang sudah berupa resto… Cuma sayangnya pempek pepaya tidak dijual disini.

Selain pempek, menu lainnya juga ga kalah loh.. Ada tekwan, pindang patin, otak otak.

Mau pesen bisa langsung intip TL-nya @palembangfood yaaa

*oya ini postingan tak berbayar loh hehehehe sepenuhnya karena doyan

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How this 2.5 yrs old create her pizza? Here it is:

1. Use ready-to-use pastry dough (usually I use ‘Edo pastry’) – bought in supermarket. Before you use it, put it in a room temperature.
2. Get a good quality tomato paste (del monte will do, or homemade tomate sauce or any kind tomate sauce is ok too)
3. Cut the onion, sausage, garlic, cheese (cheddar, mozarella, any kind of cheese)
4. Put the pastry dough in your pan – spread tomato pasta – put all the filling as you like – last, cheese. You can add chilli sauce if you like.
5. Bake in 200C for about 20 – 25 minutes.

Voilaa… Our homemade pizza is ready, thanks keen for helping mommy

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Special homemade for @yogadizz birthday

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What if we create our own mascarpone? it is very simple and low cost too

Here is the recipe – taken from Pak Louise’ recipe (owner of Tania store).

250gr fresh dairy cream
25gr lemon juice (jeruk nipis juga boleh)
Kain/serbet bersih untuk saringan

1. Didihkan fresh cream sambil diaduk agar tidak hangus
2. Matikan api, tuang air jeruk nipis. aduk hingga kental.
3. Tuang di atas kain saringan/serbet bersih. tunggu hingga uapnya hilang
4. Bungkus adonan dengan kain saringan tsb, ikat dengan karet atau tali
5. Letakan diatas wadah, biarkan airnya menetes
6. Simpan di dalam kulkas semalaman, air akan terpisah dari bagian padatnya. itulah mascarpone cheese…

mascarpone cheese biasa digunakan untuk italian tiramisu atau terkadang juga dipakai untuk membuat rissoto. Hmmm delicious-s0…

Macaron class by Chef Nation was lead by Chef @odiedjamil – famous macaron chef in Jakarta and Chef @Saura_237. I adore her lemon pie, almond pound cake with lemon frosting etc…

The class was start without me, since I was came very late (20 minutes late) and no wonder they need to start on time. because Macaron need a quite long time to finished – especially with the humidity of Jakarta. Ok, this is the step by step…. hopefully I didn’t missed anything:

First, we prepare the almond and icing until mix well. You will see the color is well blend… Then put half of white eggs to almond and sugar, again mix well (clue: no shiny part as below). If you want to color your macaron, put the color paste at this step.

For meringue method: we beat the white eggs with low speed until half stiff. Meanwhile boil sugar & water up to 118C. Slowly, pour to white eggs and beat until stiff.–> just found out that this method called as italian meringue method. And this method is used by Pierre Herme… oowww

left - a failed meringue.

Divided three.. put one part at the time to almond, mix. Be careful to not over mix.

Fill a pastry bag/plastic with batter, pipe out around 4cm macaron with space 2 cm each on baking sheets lined with parchment paper. Let macaron sheet for at least 2 hour in AC room – or until dry. Jakarta is very humid, so you have to put the baking sheet in cool room or it won’t dry.  At this step, we left our macaron and have a lunch break….

Baked macaron for 12 minutes in 180C heat. I almost had my tears when I see the “legs’ came out….. finally I can bake a perfect macaron hahahahaaha

Finally my macaron got legs so happy!!

Thank you @chefnation – Odie and Saura, it’s a fun class and both of you really shows your passion in baking…. envy!!  Now, let’s practice.. practice!!