Saturday, July 25, 2015


I love murtabak. There are so many ways how you can make the filling to this murtabak. Basically, murtabak is just some spicy filling with chicken, beef or plain potato wrap in spring roll skin and pan fry until crust.
Today, I am using the left over curry puff pastry filling. All I did was to add 2 eggs to the mixture. It is not necessary to add egg but to me, I just like the taste of murtabak with some egg.
As for the skin to wrap the filling, I am using the Lumpia skin. In the past I did use the spring roll skin. The taste is almost similar.
The side dish to my murtabak is the pickled red onion. This pickled red onion must be made a day before and chill in the refrigerator so that the vinegar is absorbed into the onion and soften the onion. The juice of the pickle should also turned red. To make the pickled onion, use 1 cup of white vinegar, mix in 1/2 cup of sugar, a pinch of salt and 1 cup of water.
Slice the red onion thinly. Marinate the onion in the vinegar.

For the murtabak, put about a tablespoon of filling, spread it nicely in the center of the lumpia skin.
Fold all 4 sides to create a square.
Put in the lightly greased pan with the folded side down first. Let it cook and brown for a few minutes.
Then flip the murtabak to the other side. Let it cook and brown for a few minutes and remove from the pan.
Do the same process until all of the filling is finish.


Thursday, July 23, 2015

Curry Puff Pastry - Karipap

Once in a while I do crave for some spicy and bad for health type of food. One of the culprit food to add up to my bad health is karipap also known as Curry Puff Pastry.
This puff pastry is loaded with good stuff like potato and chicken.
The filling to this puff pastry can vary. Sometimes I like to use sardine, beef of just plain vegetables.

Today, I am making curry puff with potato and chicken.
For the fillings.
4 Potato - skinned and dice small
1 onion - dice
1 bunch of coriander leaves
1 bunch of flat leaves parsley
1/2 cup of curry powder
2 tablespoons of ground hot pepper
1 tablespoon of ground ginger
1 tablespoon of ground lemongrass
1 can of chicken breast
2 tablespoons of olive oil
pinch of salt

Heat olive oil and fry the onion.
Add all of the powdered ingredients.
Add potato and mix well.
Seasoned to taste.
Cover and let the potato cook.
Add chopped parsley and chopped coriander.
Then add chicken. Mix well.
Let the filling cool before using.

For the pastry:
3 cups of all purpose flour
3 tablespoons of Crisco or any vegetable shortening
6 to 7 tablespoons of milk. Can use water to substitute.
a pinch of salt
a pinch of sugar

In a big bowl, add flour, salt, sugar and Crisco.
Use your finger to combine this dry mixture.
Add milk one tablespoon at a time.
Knead the dough until manageable to roll flat.
Take a small dough, flat it and use round cookie cutter.
Add a tablespoon of the filling to the center, crimp the dough together.
Fry in deep oil until all sides are golden brown.


Friday, July 17, 2015

Syawal 2015 - Pineapple Upside Down Cake

Today is the first day of Syawal. We are leaving Ramadan behind. Honey and I love pineapple upside down cake. I am using the recipe from Cooking of Joy. As always, the cake turned out superb. Very moist on the cake and sweet and juicy on the toppings.
 For toppings:
1 can of sliced pineapple. Drain the juice.
2 cups of dark brown sugar
8 tablespoons of unsalted butter (1 stick)
Maraschino cherries
For the cake:
3 cups of all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup of unsalted butter, at room temperature
2 cups of granulated white sugar
2 teaspoons of pure vanilla extract
4 large eggs
1 cup of milk
1/2 teaspoon of cream of tartar

In a big bowl mix well flour, baking powder, cream of tartar, and salt.
In a separate bowl, cream butter and sugar.
Cream in egg one at a time.
Add vanilla and beat the batter on high speed.
Add dry flour mixture slowly and keep beating with an electric mixer.
Add milk in between adding flour.

Heat the oven at 350 degree F.
Lay the pineapple on top of the brown sugar and the melted butter.
Decorate with the cherries.
Pour the batter on top of the pineapple.
Bake for about 45 minutes until the top is brown and inserted toothpick comes out clean.
Remove from the oven.
Use a knife to separate the cake from along the pan.
Turn the pan upside down on another tray and let it stand for about 20 minutes.
Remove the pan and walla all the pineapples are nicely placed on the top of the cake.


Thursday, July 16, 2015

Ramadan 2015 Day 29 - Tat Nenas

Pineapple cookies is one of my favorite cookies during Ramadan. The cookie is easy to make.
For the pineapple jam
1 ripe pineapple. Grated and drain the juice
2 cups of sugar ( I decided to make this super sweet)
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 tablespoon of tapioca flour
A few drops of red food coloring
Cook all of the above until thickened. Let it cool.

For the cookie
3 cups of flour
1 egg
2 sticks of unsalted butter
1/2 cup of sugar
1 tablespoon of vanilla extract

In a big bowl, cream butter and sugar.
Then cream the egg.
Add the vanilla.
Use hand to mix the flour to the batter.
Roll the dough to 1/4 inch and use cookie cutter with the dent in the center for the jam.
Bake in the oven at 350 degree F for 10 minutes. Making sure the cookie didn't turn brown.
Let the cookie cool before storing.

Wednesday, July 15, 2015

Ramadan 2015 Day 28 - Beef Rendang

Ramadan is not complete without some beef rendang. This spicy beef is delicious eaten with cube rice.
This rendang was easy to cook.
1/2 lb beef. Slice it thinly.
1 tablespoon of onion powder.
1/2 tablespoon of cumin
1/2 tablespoon of coriander
1/2 tablespoon of hot pepper powder
1/2 tablespoon of ground ginger
1/2 tablespoon of ground lemongrass
1/2 tablespoon of salt
1/2 cup of chopped turmeric leaves, kafir lime leaves
1/2 cup of sweetened coconut flakes
1/2 cup of beef curry powder
2 tablespoons of olive oil

In a bowl mix all of the dry ingredients with some water to make a paste.
In a big pan, heat olive oil.
Fry the paste.
Once cooked and slightly dry, add the beef.
Mix well.
Add the turmeric leaves, kafir lime and coconut flakes.
Add salt to taste.
Cook until beef is dry.