http://wajanpanci.multiply.com/ Welcome to my virtual kitchen...<br><br>The recipes that are posted here have been tried at least once at my kitchen and got 'the seal of approval' from my family and friends. However, recipes are just a guideline, nothing is perfect to please everyone's taste. Hope you enjoy them, too! <br><br>This website is currently not intended for any commercial purposes. Any content sourced from other website will be cited. If any permission is required, please let me know.<br><br>&nbsp;If you want to copy the recipes and use it in your kitchen or even if you can make money from your kitchen, please do so. Adjust the taste to your like. However, don't copy and paste or sell the recipes and claim it as yours. All of my photos are copyrighted with all rights reserved. If any of you would like to use any picture from my website for non commercial use, please let me know before you use it. <br><br><br>Please visit my virtual studio at <a href="http://estudia14.multiply.com/">http://estudia14.multiply.com</a>&nbsp;and *estudia.14* portfolio gallery at <a href="http://www.flickr.com/photos/estudia14">www.flickr.com/photos/estudia14</a>&nbsp; Mon, 30 Jun 2008 02:57:57 -0000 Sat, 28 Jun 2008 10:24:02 -0000 http://images.wajanpanci.multiply.com/logo http://wajanpanci.multiply.com 100 100 I got the recipe from Jerry, our new friend whom we met him during our holiday in Bunaken Island. This roast chicken is very moist, even the breast meat is still very very moist!!! Really nice to have it with salad or even just by itself. Mu husband and I had this chicken for our lunch today. Just the chicken. The left over can be used for sandwich filling or stir fry/fried noodle/fried rice. http://wajanpanci.multiply.com/recipes/item/40/Roast_Chicken_with_Lemons Sat, 28 Jun 2008 10:24:02 -0000 Hmmm brownies... this is one of my favourite sweet desserts. There are many types of brownies, from the cakey, the gooey, the fudgy, mixture of some and so on. I like the gooey with a little bit of cake texture brownie. If you've tried the brownies from Famous Amos, that's the brownies that I love. The brownies were soft and just melted in my mouth. After browsing several recipes in the internet, I chose to try Pennylane Brownies recipe since there have been several people trying it. Also, there was quite a good review. I changed some of the ingredients because I love butter and I want to finish off some of the bits and pieces in my pantry.;-p Finally, the brownie is done and I've tried it. The crumb is quite moist as I like. Not bad at all but it is still not exactly what I want. The brownies do not have strong chocolatey taste and less gooey. I'm not sure whether I overmixed it or it's just the recipe. I might adjust slightly the ingredients to amplify the chocolate aroma an... http://wajanpanci.multiply.com/recipes/item/39/Brownies Fri, 27 Jun 2008 09:52:00 -0000 Fifth challange of KBB. This time round is to make perfect sweet shortcrust pasty. The recipe is as follows: Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling. Pastry 300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes. Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes. Preheat the oven to 180C. Line the base of the pastry wi... http://wajanpanci.multiply.com/photos/album/21/Banofie_Pie Sun, 4 May 2008 08:57:37 -0000 Here is my entry for Pepy's new photo event, <a href="http://evimeinar.multiply.com/journal/item/630/New_Food_Photographys_Event_Lets_Have_Brunch_Be_Creative_With_Your_Sandwich">Let's Have Brunch</a>. I took this photo just before my lunch on Saturday... no fussy styling at all since my hubby and I were in a hurry. There was no complicated technique to prepare the sandwich. Just go to your local supermarket or deli to get the fillings. I used my bread press toaster to toast the bun, cheese and bacon. The sandwich comprises of toasted rye bun, smoked Virginia ham, smoked turkey breast, slices of bacon and some vegetables topped with cheese and ranch dressing. It was just delicious and fresh!!! http://wajanpanci.multiply.com/photos/album/20/Lets_Have_Brunch_Rye_Bun_with_Assorted_Preserved_Meat_and_Salads Sun, 20 Apr 2008 09:44:28 -0000 I haven't tried any of the recipes here but look interesting. Also a resource of Korean cooking. http://wajanpanci.multiply.com/links/item/30 Sun, 6 Apr 2008 22:15:40 -0000 I try to copy the cookies from Subway... I love the flavour and the soft chewy texture of the cookies from Subway. The cookies that I've made are not that close to the original. Still needs some trials. If anyone has the copycat recipe of Subway's WCMC, can you share it with me??? http://wajanpanci.multiply.com/recipes/item/27/White_Chocolate_Macadamia_Cookies Sun, 6 Apr 2008 12:19:08 -0000 This sauce can be served with different types of pasta but preferably wide pasta such as tagliatelle or fetucinne and shell type of pasta. The purpose is to scoop the sauce with the pasta :D This sauce is also nice as pizza topping and an ingredient for lasagna. The other variation of this sauce is to add red wine when you cook the meat. Cook until the wine is evaporated then add the tomato sauce. You can also add a touch of cream in the sauce and tadaaaa... you'll get creamy bolognese sauce. If you are adventurous, you can try this for me. Make tomato soup from this sauce by thinning the sauce with some beef stock and add carrot and beans. I've never tried this though ;-) And... this is my entry for MFM #14 which is hosted by <a href="http://estimiguelariel.multiply.com/journal/item/198/Its_Time_for_MFM_14">Esti</a>. Hope you enjoy it, too :D http://wajanpanci.multiply.com/recipes/item/26/Bolognese_Sauce_Mince_meat_with_tomato_sauce Sun, 6 Apr 2008 04:17:16 -0000 This is the Chinese Indonesian dumpling style... please don't call them dim sim... ckckck All volume measurements are with US measuring http://wajanpanci.multiply.com/recipes/item/24/Steamed_Chicken_and_Prawn_Dumplings_Siomay_Ayam_Udang Tue, 1 Apr 2008 07:50:58 -0000 Chinese Indonesian style of noodle :D It was my lunch last Saturday. I combined the recipes from Ci Ine's and Mbak Esther's blogs. I did not use the chicken oil since I wanted to reduce the saturated fat consumption. All volume are measured with US measuring http://wajanpanci.multiply.com/recipes/item/23/Noodle_with_Stir_Fried_Chicken_Mie_Ayam Mon, 31 Mar 2008 01:14:32 -0000 Another version of siomay Bandung http://wajanpanci.multiply.com/recipes/item/22/Steamed_Pork_Dumplings_Siomay_Babi Mon, 31 Mar 2008 00:54:13 -0000 Finally, I can make the pork balls like, well close to the pork balls at Tante Caulfield's. You know... just like the other copycat recipe (also known as economical version) heheheh Anyway, the taste and teh texture is very close, I'm serious. If you like the balls chewy in the inside and crunchy at the outside, then... this is the one! The keys are the seasoning and the frying temperature and time. This recipe is based on my first trial with the pork balls by modifying Ci Ine's (Elkaje) recipe. Please note that the spoon measurement is based on US measuring spoon. http://wajanpanci.multiply.com/recipes/item/21/Fried_Pork_Balls_Bakso_Goreng_Babi_-_version_4 Tue, 18 Mar 2008 11:12:02 -0000 It was like a milestone for me in this BBQ department. I've never been able to cook fall off the bone meat when I oven baked the ribs. I guess the ribs were cooked in a shorter time and the temperature was also too high. Also, I got to use my slow cooker and now I've lots of ideas what to cook with it but not sure when to cook them :-p I got the recipe from southernfood.about.com and luckily one of the reviewers said the meat was done and tender after 4 hours in the slow cooker. The meat are still moist too! :D The only thing is there was a lot of left over sauce. Need to gauge it better next time. Sorry... no photos this time, the ribs are all gone... http://wajanpanci.multiply.com/recipes/item/20/Fall_Off_the_Bone_-_BBQ_Pork_Ribs Sun, 16 Mar 2008 23:55:34 -0000 Here is the fourth challange... Meringue. This sweet treat is really easy to make but it's very tricky to make a perfect meringue. The recipe can be viewed <a href="http://wajanpanci.multiply.com/recipes/item/19/KBB_4_Meringue">by cliking this</a>. Some more hints and tips can be sourced from <a href="http://wajanpanci.multiply.com/journal/item/108/Sekilas_tentang_Meringue_">here</a> . I guess that I still need more practice to make a good meringue. http://wajanpanci.multiply.com/photos/album/19/KBB_4_-_Meringue Fri, 14 Mar 2008 23:34:26 -0000 Source: Taste Here is the fourth challange for us who join Dare to Bake Club (Klub Berani Baking). The techniques involved are not difficult but tricky. The step by step photos can be seen <a href="http://wajanpanci.multiply.com/photos/album/19/KBB_4_-_Meringue">here</a>. http://wajanpanci.multiply.com/recipes/item/19/KBB_4_Meringue Wed, 12 Mar 2008 23:26:46 -0000 These cup cakes are my entry for Cupcakes Spectacular 2008 which is hosted by <a href="http://homemades.blogspot.com/2008/02/announcing-cupcakes-spectacular-2008.html">Mbak Arfi of HomeMadeS</a> . I followed one of the recipes from Crave by Maureen McKeon to make the cupcakes. They are moist and have pudding like texture. They are still tender even when they are cold. If you love hazelnut and chocolate, this cupcake is definitely worth a try! :D http://wajanpanci.multiply.com/recipes/item/18/Flourless_Hazelnut_Cupcakes Mon, 10 Mar 2008 05:47:02 -0000 Whatever you call this dish with a fancy name in different languages, it is basically fried egg and it can come with some toppings/fillings. The dish that I make here is similar to Pa'jeon (Korean Style Spring Onion Pancake). This dish is presented for MFM #12 - Egg which is hosted by <a href="http://yenisfamilyblog.multiply.com/journal/item/124/Tema_Monthly_Foodie_Multipliers_12">Yeni Yulinda</a> . http://wajanpanci.multiply.com/recipes/item/17/FrittataOmelette_Telur_Dadar Sat, 23 Feb 2008 06:28:34 -0000 <a href="http://s256.photobucket.com/albums/hh168/estudia14/?action=view&#x26;current=kbb_jan-feb_071.jpg" target="_blank"><img src="http://i256.photobucket.com/albums/hh168/estudia14/kbb_jan-feb_071.jpg" border="0" alt="Photobucket"></a> This is the third challenge for the Dare to Bake Club. The source of the pizza base recipe is from The Perfect Cookbook by David Herbert (Viking, Victoria, Australia. 2003) Just click <a href="http://wajanpanci.multiply.com/photos/album/18/DRAFT_KBB_3_-_Pizza">here</a> to see the pictorial step by step directions and some surprises behind the making of this http://wajanpanci.multiply.com/recipes/item/15/Pizza_Base Tue, 15 Jan 2008 20:51:26 -0000 Here are the stories behind the delicious pizza... there are some joy and sadness. Verdict of the taste: NICE :D Click here for the <a href="http://wajanpanci.multiply.com/recipes/item/15/Pizza_Base">recipe</a>. See the lighting? Dari terang terjadilah gelap http://wajanpanci.multiply.com/photos/album/18/KBB_3_-_Pizza Tue, 15 Jan 2008 11:41:47 -0000 It's a healthy start in the morning. Nothing fancy but packed with all the good things. This may help those who have a problem with the irregular bowel movement. ;p This is also the submission for MFM #11 - Nuts and Beans which is hosted by <a href="http://debluelover.multiply.com/journal/item/174/MFM_11_Beans_Nuts">Sulis</a> . http://wajanpanci.multiply.com/recipes/item/14/Toasted_Rolled_Oats_with_Nuts_and_Sultanas Fri, 11 Jan 2008 22:40:58 -0000 Comprehensive content is styling http://wajanpanci.multiply.com/links/item/29/CHOICE_-_Food_styling_archived Thu, 10 Jan 2008 03:35:27 -0000 Another interesting website for food http://wajanpanci.multiply.com/links/item/28/IDEAS_IN_FOOD Thu, 10 Jan 2008 02:30:34 -0000 <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">Kemarinnya di milis KBB ada beberapa pertanyaan tentang ragi. Akupun jadi tergelitik untuk mencari tahu lebih lanjut tentang ragi. Informasi berikut adalah terjemahan bebas dari bagian dua buku baking yang ada di perpustakaan rumahku dan informasi ini ada di milis KBB juga. </P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">&nbsp;</P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">Kalau ada yang salah atau kurang, mohon dibetulkan dan ditambahkan. <IMG src="http://images.multiply.com/common/smiles/smile.png"></P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">&nbsp;</P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">&nbsp;</P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">Ada 2 jenis&nbsp;ragi kering:</P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">&nbsp;</P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">1. Active dry yeast (ragi aktif kering) - harus dihidrasi dengan air hangat (43<SUP>o</SUP>C) berjumlah 4 kali dari berat ragi tersebut. Gunakan air bagian dari jumlah air yg akan digunakan utk adonan roti. Jangan menambah jumlah air utk hidrasi. </P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">&nbsp;</P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">Jika tidak memiliki termometer, cara yang digunakan oleh Sofie Minawati (salah satu anggota KBB) dapat diterapkan. Gunakan 1/3 bagian air mendidih dan 2/3 bagian air suhu biasa. Nanti aku coba dan aku ukur suhunya. </P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">&nbsp;</P> <P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><EM>Up-date:</EM> Barusan saja aku coba teknik tsb, yang aku gunakan 2 cup air dingin dari keran (suhu&nbsp;berkisar antara&nbsp;22.8-23.2<SUP>o... http://wajanpanci.multiply.com/journal/item/106/Ragi_Yeast Wed, 9 Jan 2008 21:42:00 -0000 Simple and delicious. http://wajanpanci.multiply.com/recipes/item/11/Burger_Patties Sun, 30 Dec 2007 08:17:34 -0000 The peanut sauce can be added to different dishes and be added with other herbs and spices to your liking. Serve it with grilled meat, Siomay Bandung or boiled vegetables. I like to use beer nuts as they still have the thin skins and are fried. This paste is very easy to prepare and is delicious. I used some shortcuts in making the http://wajanpanci.multiply.com/recipes/item/10/Bumbu_Kacang_Dasar_Basic_Spiced_Peanut_Paste Sat, 29 Dec 2007 02:12:44 -0000 <P><A href="http://wajanpanci.multiply.com/photos/hi-res/upload/R3Te0woKCsoAACeKU141"><IMG class=alignmiddleb src="http://images.wajanpanci.multiply.com/image/1/photos/upload/300x300/R3Te0woKCsoAACeKU141/Panci%201.jpg?et=6p%2BUBzoNcrpbZy%2BWij2Kzg&amp;nmid=" border=0></A></P> <P align=center><EM>Foto: Crime Scene-nya</EM></P> <P>&nbsp;</P> <P>Halo saudara2 dan teman2 sekalian... </P> <P>Aku mau sharing nih pengalaman di dapur pas Sabtu kemarin. Buat yang hobi goreng menggoreng atau yang masak dengan minyak + air dan api, hati-hati kebakaran dapurnya. </P> <P>Ceritanya gini nih... kan hari Minggu kemarin ada acara makan-makan di rumah. So, hari Sabtunya aku bikin deh ayam goreng kremes. Pas ngegoreng kremesannya itu lho, aku takut banget kalo sampe minyaknya muncrat ke mana-mana. Lalu aku dengan akal 'pintarnya'&nbsp;siap-siap dengan tutup panci. (Tambahan: tutup panciku ada bolongan kecilnya, sekitar 2 x 0.5 cm. Bagi yg belum pernah bikin kremesan,&nbsp;menggoreng kremesan hampir seperti memasukan air ke dalam minyak.) Mulailah special efeknya... <IMG src="http://images.multiply.com/common/smiles/omg.png"></P> <P>Kali yang pernah bikin kremesan,&nbsp;pernah ngalamin fenomena ini. Begitu adonannya masuk minyak panas, uap airnya bergelembung2&nbsp;di dalam dan permukaan minyak.&nbsp;Nah, karena jumlah airnya lumayan banyak, ketika pancinya ditutup tekanan di dalam pancinya pa... http://wajanpanci.multiply.com/journal/item/102/Hati-hati_Kebakaran_di_Dapur_ Fri, 28 Dec 2007 09:39:00 -0000 I suppose it's the Indonesian-Chinese style of cooking. The food is not for main dish but mainly as a side dish or finger food. Reason being is the pork balls contains little amount of meat. I added some rice flour to create the crunchy texture on the crust. It's still a trial since I haven't got the expected taste yet. My husband said that the pork balls looked like nuggets than balls. If you want to try, better following version http://wajanpanci.multiply.com/recipes/item/9/Baso_Babi_Goreng_Fried_Pork_Balls_-_version_2_ Fri, 28 Dec 2007 09:31:44 -0000