Küchenlatein

Alan of Ma'ona and Reid of 'Ono Kine Grindz are hosting a one-time food blog event, the Virtual Vacation Contest.
What a great idea to trip down memory lane. I stopped at Djakarta, Indonesia.

I just finished my second state examen as a food chemist, when my husband had to work in Indonesia for a while. So I grabbed the chance to accompany him the last week and then we spent our holidays together on Bali. I was impressed of all the exotic fruits and food I learned about, I could see them in their natural enviroment. And I was impressed by the open air restaurants. In one of these I eat for the first time in my life


My "longnosed" husband impressed an Indonesian waiter when he ordered his satee with hot chili sauce and ate it without batting an eyelid. After we returned home I bought a
cookbook to keep the memories and it still works years later.

So here are the recipes:


You need:
125 ml water
250 ml peanut paste
1 tsp. sambal olek
1/2 tsp glutamate
1 tbsp. lemon juice
2 tbsp sweet soya sauce
1 pinch sugar
salt
Method:
Heat water in a saucepan. Stir in the peanut paste and bring to the boil. Season to taste with sambal olek, lemon juice, glutamate, soya sauce, salt and sugar. Let cool for 5 minutes.


1 kg pork tenderloins
4 tbsp. sweet soya sauce
1 tsp. pegger
20 bamboo or wooden skewers

Method:
• Cut the pork up, into cubes.
• Make a marinade from the remaining ingredients.
• Add the meat and leave to marinate for 45 minutes minimum
• Skewer the meat onto metal or bamboo/wooden skewers
• Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.

1-2 chilies
or
1 tsp.. Sambal Olek
125 ml sweet soya sauce
1/2 lemon, the juice
2 onions

Method:

• Chop the chilies and mix with the sweet soya sauce and lemon jurice.
• Peel the onions and finely chop.

Tagged with: Virtual Vacation Contest

Jennifer asked for A recipe for love for this month SHF. We should look for stimulating desserts. For Valentine Cooking I chose a dessert with chocolate: Warm chocolate brownies with Baileys sauce, but for this event I bet on vanilla.

So my choice are the


Vanilla is known as an old aphrodisiac. The stimulating effect of vanilla in connection with the heart shaped, bleeding cake should win everybodys heart, not only on Valentine's Day.

You need:

12 glasses marbles or small balls of tinfoil
1 recipe batter for white cupcakes made with one vanilla pod, seeds scraped out.
2-3 cups red currant jelly or smooth strawberry jam
200 g icing sugar
reduced beetroot juice
yellow food color
Pastry bag and medium round tip (optional)
Source: http://www.epicurious.com/recipes/recipe_views/views/232940

1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe. If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.

2. With a small paring knife, cut out a circle about the size of a
dime in the center of each cupcake, going about two thirds of the
way in. Pull the little plug of cake out. Cut off the top of this
piece (about 1/2 inch thick) and eat or discard the bottom. Use a
teaspoon or a squeeze bottle to fill the hole partway with the
red currant jelly "blood." Put the little cake plug back in. Continue
with the rest of the hearts.

3. Put one half of the icing sugar into two separate bowls. Color one
bowl of frosting with the beetroot juice. Tint the other bowl of
the frosting yellow and dissolve with little water or lemon juice.

4. Frost the cupcakes with the beetroot frosting. Make it super smooth
by dipping a butter or frosting/palette knife in a bowl of hot water
and smoothing it over the top. With the pastry bag or a knife, use
the yellow and red frosting to make veins on the hearts.


Tagged with: SHF # 16 and SHF