IKAN BAKAR

Bahannya:

1 kg ikan
3 siung bawang merah
3 siung bawang putih
2 butir kemiri
1 ons gula merah
1 sendok makan asam diencerkan dengan setengah gelas air

3 sendok makan minyak goreng
Garam secukupnya

Cara membuat:

1. Kalo buat ikan bakar, ikannya tetap mentah.
2. Haluskan bawang merah, bawang putih, kemiri dan garam. Setelah halus
masukkan gula merah dan haluskan lagi.
3. Setelah halus masukkan air asam dan minyak goreng.
4. Rendam ikan/ayam dalam bumbu selama 1/2 jam.
5. Setelah itu bakar ikan/ayam tsb sambil dioleskan bumbu sisa rendaman tadi
supaya bumbunya tambah meresap.

Rich Chocolate Mousse Cake

N/A photo



Ingredients

4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
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9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream

Cake

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts and cocoa powder.
5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.

Filling

1. Melt finely chopped dark chocolate over hot water.
2. Beat the egg yolks with 2 oz sugar until white.
3. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
4. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
5. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
6. Transfer to the cake tin, and place in the refrigerator for several hours.

If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.

Variations

1. For decoration - make chocolate panels to cover around outside of cake. To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate. Spread onto a piece of baking paper. Allow to become mat dry. Mark panels height of cake x 2 inches (5 cm) by scoring with a knife. When set a little more, break off panel pieces and stick onto outside of cake by using a little mousse as a 'glue'. Overlap each piece little. Decorate top with piped mousse, chocolate dipped strawberries, etc. Tie a ribbon around circumference of cake (Submitted by Keryn Johnson, Greensborough, Victoria, Australia).

Caramel-Filled Chocolate Cookies

INGREDIENTS

* 225 g butter, softened
* 210 g sugar, divided
* 220 g packed brown sugar
* 2 eggs
* 5 ml vanilla extract
* 310 g all-purpose flour
* 65 g baking cocoa
* 5 g baking soda
* 150 g chopped pecans, divided
* 364 g Rolo candies
* 112 g white chocolate, melted


DIRECTIONS

1. In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
2. Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets.
3. Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.