Fererro Hazelnut Ice Cream

Ice cream  has always been our favorite dessert, especially chocolate ice cream. At first, I intended to make chocolate flavor, but I saw one jar of Nutella Fererro which will be expired in April 2012 in the pantry. So, I decided to make Fererro Hazelnut instead of Chocolate ice cream.

Fererro Hazelnut Ice Cream

Ingredients:

1 cup whole milk
1 cup heavy cream
½ tsp vanilla extract
220 ml Nutella Fererro ( 1 small jar )
1/4 cup plus 1 tbs sugar
1.5 tbsp water
6 large egg yolk
1/8 tsp salt

Direction:
1. Put milk, heavy cream and vanilla extract in the sauce pan, bring it just to a boil.
2. Stir together 1/4 cup sugar and water in a pan until boil and make deep caramel syrup.
3. Whisk warm cream mixture to sugar mixture in a low heat, until sugar dissolve
4. Beat egg with 1 tbs sugar and salt until increase ¾ volume and thickened.

5. Put step 3 into the egg mixture and transfer it back to the sauce pan
6. Cook the mixture at moderate low heat and stir constantly until the mixture slightly thickened ( Do not let the mixture boil )
7. Strain the cooked mixture into a bowl, put nutella. Whisk until nutella dissolved. Cool the mixture in a ice bath, until cold.
8. Transfer the mixture into the covered bowl and put in the refrigerator for 5 hours.
9. Transfer the mixture to freezer, let it stand for 4 hours.
10. Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
11. Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but to soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time.

12. Repeat step 10 and 11, until desirable texture. After finish, remove the ice cream into a freezer safe box with the lid on.

Lemper Ayam

Lemper ayam is one of my favorite snack since i was a kid. My mom oftenly put this in my snack box during my years in the elementary. I decided to make it by my own recently because i miss this snack and my hubby also already asked me many times to make it for him.

Lemper Ayam ( Sticky Rice With Chicken Filling )

Ingredients:

A whole piece of banana leave

For Glutinous rice:

250 gram glutinous rice

250 cc coconut milk

1 pieces of salam leaves( bay leaves )

2 stalk of lemon grass, smashed

1/2 tsp of salt

For Filling:

2 pieces of chicken fillet - boil and shred

2 pieces of salam leaves ( bay leave )

4 pieces of kaffir lime leave

100 ml coconut milk

1/2 tbsp tamarind juice

1.5 tbsp vegetable oil

Spice Paste:

6 cloves of shallot

3 cloves of garlic

3 pieces of candle nut - panbroil

1 tbsp coriander - panbroil

1 tbsp sugar

Methods:

For Glutinous Rice:

Soak the glutinous rice for 2 hours, wash and drain.

Steam it for 15 minutes. Take it out from the steamer and set aside

Boil coconut milk, salam leaves, lemon grass and salt until boiling. Add in glutinous rice and cook it with low heat until the coconut milk absorbed by the glutinous rice. Set aside.

For Filling:

Stir fry spice paste until fragrant then stir in coconut milk, shredded chicken, salam leaves, kaffir lime leaves and tamarind juice until cooked and no more left coconut milk. Set aside.

Finishing:

Prepare a square pan, grease it with oil. Place 1/2 of glutinous rice (make sure it covers the bottom of the pan) then spread in the filling - spread well. For the last layer, cover it with the remaining glutinous rice.

Steam it well. Cool it down before you cut it into square form. Wrap it with banana leave. 

Ready to serve.

I will post this as my first entry to Indonesia Food Party hosted by Yunita Rahmasari of Bonita's Cooking and Bento Wonderland and Monica Adriana of Mari Bermain di Dapur

Bearish Panda

This bento is inspired from Shopping mum's website. She made sandwich at that time and put cheese panda as the topper, they looked very cute. When my bento was done, it turns out my pandas looks like bears, maybe i use american cheese to make them. I asked Elaine what they are and fiuhh..she could tell that they were panda. :D

Empal Gepuk

Empal Gepuk is one of the authentic dish from my hometown Bandung, Indonesia. We usually eat it with nasi timbel (warm rice wrapped in banana leaves), sambal terasi, salted fish, fried tempeh, fried tofu, and lalab sunda (usually raw vegetables, such as lettuce, cucumber, tomato, basil leaves, etc). 

Here is the Empal Gepuk recipe :

Gepuk Goreng

Ingredients:
1 kg beef

800 ml coconut milk

2 pcs lemon grass

3 pcs salam leaves

Oil

Ground Paste:
10 pcs shallots

7 pcs garlic

6 candlenut
1 tbs coriander
3 cm galangal
2 tbs palm sugar
Salt

Direction :
1. Put the beef in the pressure cooker for 45 minutes. Cool it and cut the meat into thin slices.

2. Saute the ground paste, lemon grass and salam leaves until it fragnance

3. Put the coconut milk, use small fire and keep stirring.

4. Put the meat slices and simmer it until it's done and the coconut milk become thickened.

5. Heat in a wok the oil and fry the meat and the remaining sauce until dry.

6. Serve it with fried shallot on top of it.