All posts tagged peanut

Decadent Peanut Brownies

Published December 14, 2015 by Ninik Becker

Chocolate comes from cocoa, which is a tree

that makes it a plant.

Chocolate is salad.





Easy recipe how to make irresistible chocolaty Peanut Brownies. Delicate brownies with chunky peanuts perfect for coffee or tea time. The recipe here was not too sweet, I used unsweetened cocoa powder and dark couverture chocolate which is very high quality chocolate. The peanut can be replace with your favorite nuts.
Make 8 or 10 pieces

Ingredients :

Sugar   —————————————————— 2/3 cup
Butter, softened ——————————————– 4 tbsp
Egg yolk —————————————————– one
Egg white —————————————————- from two eggs
Vanilla sugar/extract ————————————— 1 tsp
Brewed coffee ———————————————– 3 tbsp
Flour ———————————————————- 3/4 cup
Salt ———————————————————— 1/4 tsp
Baking powder ———————————————– 1/2 tsp
Plain yogurt ————————————————– 1/2 cup
Cocoa powder ———————————————- 1/2 cup
Dark chocolate, chopped ———————————-1/4 cup
Roasted peanuts, chopped ——————————- 1/2 cup (divided into 2)

Directions :

1. Preheat oven at 180°C . In this video used pan 23 cm x 17 cm. Line with baking foil or parchment paper and grease with butter or
cooking spray evenly.
2. In a large bowl, beat butter and sugar until fluffy about 3 minutes.
3. Add egg yolk, egg white and beat to combined. Then add vanilla and coffee, continue beating until combined well.
4. Add flour, salt, baking powder, yogurt. Stir first before beating to prevent the flour flying out.
5 Add cocoa powder. Stir again before beating.
6. Add chopped dark chocolate and 1/4 cup (half measured) of roasted peanuts. Using a spatula fold the batter (don’t overmixed).
7. Spread into prepared pan. Smooth the surface with a spatula. Sprinkle with remaining peanuts.
8. Bake at 180°C for about 35-40 minutes. Baking time may vary depends of your oven type.
9. Remove from oven and let cool in the pan. Loosen the foil to remove the brownies by lifting the foil out from the pan.
10. Cut into your desired shape. Serve with whipped cream or ice cream or chocolate sauce for more decadent.

Enjoy !


Pecel (Indonesian salad)

Published September 22, 2014 by Ninik Becker


Pecel or Indonesian cooked vegetable salad with peanut sauce dressing is one of popular Indonesian dish that serve in street food stall until top restaurant with different serving style.

In Indonesia peanut sauce is widely used as a complement to many dishes. Every dish that use peanut sauce has a distinctive flavor that is almost similar but not the same. If you try the entire Indonesian cuisine every day, you will not be finished in a year. Pecel just one among millions of them.


Characteristic of peanut sauce for Pecel is how to make it. All ingredients and spices finely ground to meet the right flavor. And ready to use at any time by diluted with tamarind juice mixed with cooked water to form a thick sauce and pour generously over fresh cooked assorted vegetables.

Peanut sauce for Gado-gado , satay, and other similar dishes has different cooking methods although they all used peanut sauce as complement.

Basically Pecel can use any vegetables. In this recipe I chose a simple vegetable which I have in my kitchen .

Serves 2


  • 100 g green beans/string beans, cut 10 cm
  • 50 g bean sprout
  • 100 g cabbage, roughly chopped
  • 100 g cauliflower, cut into small florets
  • 1/2 cup of sweet corn kernel
  • crispy fried shallots for garnish

Boil green beans/string beans, cabbage, cauliflower to cook but still crunchy. Drain.

Put bean sprouts in a bowl, then pour boiling water to soak about 5 minutes. Drain. Drain sweet corn kernel.

Peanut sauce :


  • 150 g fried peanuts
  • 5 cayenne pepper
  • 2 tbsp fried garlic
  • 2 cm Kencur (Kaempferia galanga)
  • 1 tbsp brown sugar
  • 3 kaffir lime leaves
  • 1 tsp salt
  • 1/2 tsp tamarind
  • 250 ml cooked water/

Use a mortar & pestle or food processor.

Except water and tamarind, ground all ingredients until form into a thick paste.

Dilute tamarind with cooked water to make tamarind water.

Dilute peanut paste with tamarind water into a thick sauce. If you like thin sauce, simply add more tamarind water.

Common complements : steamed rice, lontong (rice cake in banana leaf), ketupat (rice cake in young coconut leaf pocket, fried tempeh/tofu, rempeyek, kerupuk.

In a plate, arrange boiled vegetables, topped with bean sprouts and sweet corn and drizzle generously peanut sauce. Sprinkle with crispy shallots and or crushed kerupuk on top if you like.

Pecel/Indonesian salad


Selamat makan !

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