Super Crispy Calamari

Published December 10, 2015 by Ninik Becker

 

I’m on a seafood diet.

I see food and I eat it.

Author Unknown –

 

I am thinking about those crispy fried octopus tentacles in Tea House somewhere in Hong Kong. Or I must say actually everywhere, because every Cha Chaan Teng or Yum Cha place or street food stalls serve those scrumptious goodness.  Anyway, my recipe here used calamari and I used panko bread crumbs as coating which is makes the calamari rings super crispy. The ingredients and seasoning can be adjusted as your desired. Follow your taste.

 

Ingredients :

1 large calamari (160 g)
Juice of a half lemon
1/2 tsp salt
Oil for frying

Flour mixture :

75 g plain flour
75 g rice flour
1 tsp garlic powder
1/2 tsp white pepper powder
1/2 tsp salt

Coating :

1 large egg, beaten
100 g panko (Japanese bread crumbs)

Directions :

1. Cut calamari into rings, add lemon juice and salt. Marinate for
15 minutes.
2. Mix all ‘flour mixture’ ingredients together.
Mix flour mixture with calamari, toss until calamari coated well
with flour.
3. Dip in beaten egg and coat well with panko bread crumbs evenly.
4. Deep fry per batch in plenty of hot oil medium high heat until
all sides turns golden brown and crispy. Rest on paper towels.
5. Serve with your favorite dipping sauce.

 

Super Crispy Calamari by Ninik Becker

 

Enjoy !

Apple Roses Pastry

Published November 26, 2015 by Ninik Becker

Love planted a rose,

and the world turned sweet.

– Katharine Lee Bates –

 

Apple Roses Pastry by Ninik Becker made with love.

 

Late post ! Today my mind goes to sweet roses.

Easy recipe how to make Apple Roses Pastry. This recipe use 250 g of puff pastry dough and makes into four apple roses pastry.
Makes 4 Apple Roses

2 medium red apples, thinly sliced
A half of fresh lemon
1/2 cup of water
250 g puff pastry
Jam (this recipe use Strawberry Jam)
Powdered sugar for dusting

Tools : Muffin tin or Foil cups

Directions :
Cut red apples into half, cored and slice thinly. Put in a bowl, squeeze half of lemon over the apple and add 1/2 cup of water. Mix carefully. Microwave for 3 minutes high heat. If do not have microwave, steam/cook over the stove.
Put sliced apple on paper towels, pat dry the excess water.
Preheat oven at 180°C.
Roll out puff pastry into square 30 cm x 30 cm
Cut into 4 : 30 cm x 7.5 cm
Spread each pastry dough with Jam and arrange apples overlapping each other, covering half dough.
Fold the dough leaving the apple skin exposed. Press lightly.
Roll from end to end creating rose effect.
Put into muffin tin/foil cup.
Bake for about 45 minutes, until outer crispy. The center of roses slightly soft due to moist from apple but it was cooked already.
Allow to cool in the pan for a few minutes, transfer to wire rack until completely cool.
Dust with powdered sugar.

Enjoy guys !

 

Red Velvet Cupcake Two-Tone Frosting

Published October 28, 2015 by Ninik Becker

Step by step how to make moist Red Velvet Cupcakes with two-tone frosting. In this recipe I did not use cocoa powder but the result was not different. The use of food coloring can be adjusted, though, using food coloring powder must be careful since it taste salty, so use wisely.

Red Velvet Cupcakes
Makes 11 cupcakes

For the cake :

125 g flour
1/4 tsp baking powder
A pinch of salt
60 g soft butter
150 g sugar
2 large eggs
1 tsp vanilla (extract/powder)
1 tbsp red food coloring gel
120 ml buttermilk, divided
1/2 tsp vinegar
1/2 tsp baking soda

Preheat oven at 175°C. Prepare paper cup on muffin tin.

1. Sift together into a bowl : flour, baking powder, salt. Set aside.
2. Another large bowl, add soft butter and sugar. Beat until fluffy.
Add egg one at time, beat each addition. Add vanilla.
3. In a small bowl, take 30 ml of measured buttermilk and mix with red food coloring until
combined. Pour and mix into the batter, scrape with spatula and mix well.
4. Add flour alternately with buttermilk. Start and ending with flour.
5. In a small bowl, mix vinegar with baking soda, pour into batter. Mix well.
6. Fill each paper cup with cake batter 3/4 full.
7. Bake for about 20 minutes, inserted toothpick comes out clean.
Remove from oven and allow to cool in the pan.Then transfer on to wire rack to cool.

Red Velvet Cupcakes

For the Frosting :

200 ml whipping cream
1 tbsp cream stabilizer powder

Beat until stiff peak form, divided in half. Add a few drops of red food coloring into one half part, mix until desired color.
Using piping bag or piping bottle with star nozzle, fill two-tone of frosting into one, positioning side by side.
Pipe into each cupcake. Make sure the cupcakes completely cool before frosting.

Red Velvet Cupcakes

Red Velvet Cupcakes

Guten Appetit !

Mango Chocolate Crepes

Published October 1, 2015 by Ninik Becker

 

Mango Chocolate Crepes recipe by Ninik Becker.

In the season, we  could find fresh mango easily, if it is not in the season, use canned mango still delicious. And anyway if you do not like mango, another fruit will work well too.

 

Mango Chocolate Crepes

 

Crepe batter : makes 6 crepes

  • 130 g all-purpose flour
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 1 tbsp oil
  • 275 ml low-fat milk
  • 2 large eggs

     

Filling :

  • 1 can mango/1 fresh ripe mango or more, sliced

Topping :

  • Powder sugar + chopped mango

    Directions :

Use a non-stick pan is better.

Put crêpe batter ingredients together in a large bowl, whisk well until combined and smooth. Strain crêpe batter into another a clean bowl. You will have smooth and right consistency crêpe batter.

Melt 1 tbsp butter in a pan, medium heat. After butter melt, wipe with a paper towel. Pour one ladle of crêpe batter to the pan.
Swirl the pan around. Cook until tiny holes appear on the surface. Flip over and cook for one or two more minutes.
Transfer to a plate, keep warm while making the rest.

 

Chocolate crepe

 

Take some mango slices as you like and put on the crêpe, roll into a log, sift powder sugar over it, add some chopped mango.

Mango Chocolate Crepe

Enjoy !

 

 

Banana Cake Chocolate Almond

Published September 17, 2015 by Ninik Becker

 

Banana Cake Chocolate Almond recipe by Ninik Becker.

This is a very simple cake that you can make even if you do not have an electric mixer. I’ve often make a lot of cakes in the past, but sometimes the noisy of the mixer is still somewhat bothered me. Sound strange, yea?

This cake is moist and delicious event without glaze.

Makes 1 loaf.

Ingredients A :

  • 125 ml melted butter (I melt in the microwave)
  • 200 g sugar (to me was too sweet, Big Bear said it was perfect)
  • 2 large eggs

Ingredients B :

  • 190 g all-purpose flour
  • 1 1/2 tsp of baking powder
  • 1/2 tsp salt
  • 1 sachet vanilla sugar (or 1 tsp vanilla extract)

Ingredients C :

  • 125 ml sour milk (125 ml milk + 2 tbsp lemon juice, let sit for about 10 minutes until slightly curdle)
  • 1 large ripe banana
  • 2 tbsp raisins, optional

Glaze :

  • 175 g chocolate glaze (in Germany called Kuchen Glasur, available on the shelves of baking ingredients)
  • 75 g almond slices

 

Toast almond slices until golden and crispy, set aside.

Toasted almond slices

 

Mash banana using a fork, set aside.

Mash banana using a fork

 

 

Preheat oven at 180°C. Line loaf pan with parchment paper.

In a large bowl, mix ingredients A. Using a balloon whisk, whisk melted butter + sugar until the sugar dissolved. Add the eggs and (if you use vanilla extract, add at this point as well). Whisk until smooth and the mixture slightly thickened.

Melted butter.

Melted butter

 

Butter mixture. Ingredient A is ready.

Butter mixture

 

Sift ingredients B : AP flour + baking powder + salt +(if using vanilla sugar, add here too) over ingredients A.

Sift ingredients B over ingredients A

 

Using a spatula, carefully fold the batter to combined.

Fold the cake batter using a spatula

 

Pour sour milk into the batter, fold again. Add mashed banana and raisins (if using). Fold again until well blended but not overmixed.

Fold cake batter until well blended

 

Pour into prepared loaf pan lined with parchment paper. Smooth with a spatula.

Pour cake batter into loaf pan

 

Bake at 180°C middle rack for about 30 to 35 minutes. Each oven has a different character, baking time may vary. Until golden brown and toothpick comes out clean when you check it. Please check after 30 minutes baking time, if the toothpick still wet, put back in the oven and continue baking.

Take out from the oven and allow to cool in the pan for about 10 minutes.

Banana cake

 

Transfer to a wire rack to cool completely.

Banana cake

 

Making chocolate glaze. Put chocolate glaze in a heatproof bowl.

Chocolate for glaze

Double boil by put the bowl over simmering water in a small pot, until the chocolate melt. Stir until smooth and allow to slightly cool.

Pour chocolate glaze over cooled cake. Sprinkle with toasted almonds. Allow the glaze to dry.

Banana cake chocolate glaze

 

Transfer to serving plate.

Banana cake chocolate almond

Guten Appetit !

 

 

 

Poached Eggs Paprika

Published August 20, 2015 by Ninik Becker

Spaghetti poached egg paprika

 

Poached Eggs Paprika recipe by Ninik Becker.

This recipe is inspired from ‘Shakshouka’. The difference is, in this recipe I used very simple seasonings and added carrots, and eat it with spaghetti.

Ingredients :

  • 5 eggs
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 medium carrots, cut into strips
  • 1 yellow onion, finely slice into half ring
  • 3 cloves garlic, finely sliced
  • 1 or 2 ripe tomato, chopped
  • 1 tsp paprika powder
  • 1 tsp red chilli powder, optional
  • pinch of salt, pepper, sugar. Adjusted
  • 300 ml chicken broth/water
  • olive oil

 

Paprika ingredients

 

Heat one or two tablespoon of olive oil, sauté onion and garlic until softened, add carrot strips. Stir briefly and add all paprika strips into the pan, stir to coat evenly.

Add chopped tomato, paprika powder, chilli powder, salt, pepper, sugar. Stir well to combined.

Cook paprika until softened

Pour chicken broth /water into the pan and bring to boil. Lower the heat and cook until vegetables softened and the liquid slightly reduced. Adjust the seasoning to your taste.

Crack eggs one by one into the pan.

Crack egg into the pan

Poach the eggs in the paprika sauce until the whites set and firm, the egg yolk still soft, and the sauce thickened.

Poached eggs paprika

 

Cook spaghetti according to the package instructions, put on the serving plate and spoon poached eggs paprika over the spaghetti, enjoy while still hot.

Spaghetti Shakshouka

Enjoy !

 

 

Coffee Zebra Cake

Published August 13, 2015 by Ninik Becker

Coffee Zebra Cake

 

Coffee Zebra Cake recipe by Ninik Becker.

I made this cake using a large springform pan so the cake look flat and wide. If using a smaller size, the result will be higher volume and I think will look prettier. Anyway this cake was pretty and delicious too !

I added quarter cup of  coffee into the cake mixture for flavour. If you do not like coffee, skip the coffee and use milk or you can even use soda water as substitute.

 

Ingredients :

  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla powder
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp cocoa powder
  • 1/4 cup of coffee

 

Brew coffee with hot water, let cool. You need only 1/4 cup.

Preheat oven at 180°C. Rack on 1/3 lower shelf.

Prepare springform pan, line parchment paper on the bottom of the pan and brush some butter on the side of the pan.

Line parchment paper on the bottom of the pan

 

In a bowl, beat eggs and sugar until foamy and the sugar dissolved. Add vanilla and oil into the mixture. Beat to combined.

Sift flour and baking powder into the mixture little at time while whisking.

Cake mixture

Take a half of the cake mixture into another bowl, add cocoa powder and coffee. Mix well.

Cocoa coffee cake mixture

Pour 3 tbsp of white mixture exactly in the center of the pan. The batter will automatically spread out. Pour 2 tbsp of cocoa mixture into the center of white mixture. Repeat alternately each colour 2 tbsp on top of each other until finish. Is not necessary to move or shake the batter because will ruin the zebra pattern later.

Zebra cake before baking

 

Bake at 180°C for about 30 minutes until toothpick comes out clean when you check.

Photo below I took under yellow light. The real color was less yellow (like first photo on top).

Zebra cake after baking

 

Remove from the oven and let cool. After cool, remove from the pan and let cool completely on wire rack. This cake was moist and not too sweet.

Slice the cake to serve and you have zebra pattern cake.

Coffee zebra cake

Enjoy !

 

 

%d bloggers like this: