Bahan untuk membuat kue moscovisch Gebak:

• 1OO gr tepung terigu
• 3OO gr mentega
• 2OO gr gula tepung
• 15 kuning telur
• 8 putih telur
• 1OO gr kismis
• 5O gr sukade
• 5O gr kenari yang sudah dicincang
• 
  

Cara membuat kue moscovisch Gebak:

1. Mentega dan gula dikocok sampai putih
2. Masukkan kuning telurnya satu per satu sambil adonan dikocok terus
3. Masukkan tepung sedikit demi sedikit, aduk dengan perlahan kemudian
4. Masukkan putih telur yang sudah dikocok sampai putih dan berbusa sekali, ratakan
5. Sediakan loyang bulat, pulas mentega.
6. Panggang adonan tersebut berlapis-lapis seperti memanggang lapis legit
7. Tiap lapis jika sudah 1/2 matang ditaburi cacahan kenari, sukade, dan kismis yang diiris kecil
8. Jika lapisan sudah matang, tekan-tekan dengan bawahnya gelas supaya rata dan bagus, lalu tuangi adonan lagi untuk lapisan ke-2.
9. Panggang adonan seterusnya menurut aturan tersebut.

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Bahan bahan untuk membuat Kue Moscovisch Gebak :

Combro Keju :

Untuk : 2O buah

1 buah : 138 kalori

Bahan isi Oncom ;

- 2OO gram oncom

- 3 sendok makan kecap manis

- 1O buah cabe rawit (sesuai selera)

- 2 siung bawang putih

- 3 siung bawang merah

- 2 lembar daun jeruk dihaluskan

- 1 iris kencur

- 1 potong terasi

- sedikit garam

Bahan kulit combro keju ;

- 6O gram tepung terigu

- 4O gram margarin

- 1OO ml air

- 4OO gram singkong parut

- 1OO gram kelapa parut

- 1 blok kaldu instan

- garam secukupnya

- 5O gram keju parut

Cara Membuat combro keju ;

 1. Buat isi oncom: haluskan semua bumbu bahan isi, lalu ditumis hingga wangi, masukkan oncom yang sudah dihaluskan, beri kecap manis, aduk rata, beri sedikit air masak hingga oncom matang dan agak kering, angkat.

2. Buat kulit: rebus air dan margarin hingga mendidih, masukkan tepung terigu, aduk dengan sendok kayu hingga rata dan menggumpal, masak terus sambil diaduk hingga tidak lengket, angkat. Masukkan parutan singkong, kelapa parut, dan keju parut, beri kaldu instan dan garam, aduk rata hingga bisa dipulung.

3. Bagi adonan menjadi 20 bagian, isi dengan isi oncom, bentuk bulat lonjong lalu digoreng dengan minyak banyak dan panas hingga kuning kecoklatan, angkat.

4. Hidangkan selagi hangat

Bahan bahan untuk Kulit Martabak Manis Rasa Keju :

• Tepung terigu protein sedang/cap segitiga biru 5OO gram
• Air 66O ml
• Telur, kocok lepas 2 butir
• Margarin, lelehkan 1 sendok makan
• Telur ayam, kocok lepas 2 butir
• Gula pasir 125 gram
• Ragi instan ½ sendok teh
• Baking powder 1 sendok teh
• Vanili bubuk/vanilla pasta ¼ sendok teh
• Garam halus ½ sendok teh
• 
  

Bahan bahan untuk Isi Martabak Manis Rasa Keju :

• Keju cheddar, parut 1OO gram
• Susu kental manis putih 6O ml
• 
  

Cara Membuat Martabak Manis Rasa Keju :

1. Kulit: Campur tepung terigu, gula pasir, ragi instan, garam, telur, margarin dan vanili. Aduk rata. Tuang air sedikit demi sedikit sambil terus diaduk hingga tercampur rata.
2. Kocok adonan dengan mixer selama 5 menit. Diamkan selama 4O menit. Tambahkan baking powder, aduk rata.
3. Panaskan wajan martabak manis atau wajan datar anti lengket beralas tebal yang telah diolesi dengan sedikit margarin. Tuang adonan, ratakan. Masak hingga terbentuk kelembung-gelembung. Tutup dan masak hingga matang. Angkat.
4. Olesi permukaan martabak manis dengan margarin. Taburi dengan keju cheddar parut dan susu kental manis. Lipat menjadi dua sehingga berbentuk setengah lingkaran. Dinginkan.
5. Potong-potong kue, atur di dalam piring saji. Hidangkan.

Untuk ± 4 loyang
Tips: Selagi panas, oleskan margarin di permukaan luar dan dalam martabak agar kue tetap lembab dan  lipat kue selagi panas agar punggung kue tidak pecah. Pembaca buca mengganti isi keju  dengan cincangan kacang tanah sangrai, meises, dan susu kental manis cokelat.

Lapis cake or Layer cake is Indonesian special snack which is made from two colour that are heaped stratum, so often called “kue lapis” it like spekkoek but chewy and sticky . This cake is usually made ??some color layers, that gives the name of this cake. This cake is made ??from rice flour , starch , milk , sugar , salt and dyes.

This cake is steamed each layer before the layer above it added. This cake is mostly found in areas of Indonesia. Usually lapis cake is made from rice flour, wheat flour, or flour starches. This cake is easy found at nearly each region in Indonesia.

Its taste is chewy and sweet, making this cake is preferred a lot of circle. Good lapis cake usually green, or red, because made from dry natural those are pandan leafs and syirup. So this cake safety for children and also adult consume, for making lapis cake isn’t too difficult just only every materials must be steamed one by one, its material is also easy to get. This following  is recipe to make wheat Layer Cake traditional :

The materials for making wheat lapis cake traditional : 

• 500 gr wheat flour
• 750 cc coconut milk
• 300 gr refined sugar
• Cacao powder
• Salt at sufficienty
• 50 cc Suji’s leaf water

The method of making wheat lapis cake trditional

    Mixing wheat flour, refined sugar and salt, pour step by step water while swirls it in oreder to roled out. The batter is devided as three a part, for brown color adds liquified powder cacao, green color adds suji leaf water and white colour without mixture.

    Make ready brass already being pillowed by banana leaf,plastic or bread paper then dab with oil. Pour first batter then steamed. If first cake batter have half ripe entery second cake batter to coating it then steamed by ripe half back do the same thing until lapis cake batter be gone.

    After that steam lapis cake till ripe let it cool. Lapis cake alredy served for thirty five crosscut. Good try...Hopefully utilitarian..

Saturday evening, we finally watched 'Ek Tha Tiger' which seems to have crossed the 200 crore mark at the box office. Definitely not the kind of movie I would ever watch, but since my brother had worked on the background scores we decided to go watch. 

It was the usual romantic thriller with cross border romance and with cross border it had to be lovers torn between India and Pakistan . Well let's face it, would you ever be interested in watching an Indian and Sri Lankan romancing on the screen or a love story of an Indian girl with a Nepalese lad. There is really no element of 'playing with fire' or taking a risk, so it definitely is a doomed formula for a memorable love story. To make this romance even more thrilling, this time the lovers were part of the Intelligence services of their respective countries. 

Well I have no interest in dissecting this movie in this space but have to admit both Salman and Katrina looked great and were a treat to watch. They share a good on-screen chemistry and the film promises like every Bollywood masala, pure entertainment for the masses.

Sunday felt like some South asian cuisine so prepared sweet & sour grilled fish with fried rice. It was a quick and easy preparation (scroll down for recipe). 

The afternoon was spent watching a beautiful Iranian movie on DVD titled 'The Song of Sparrows' . A film on a simple honest man working on an ostrich farm in a village where he lives with his wife and kids, poor yet content. On losing his job he finds himself in the big city where his dealings with people and material goods change his personality, transforming him into a selfish person and coming close to losing the values of honesty he cherished. 

The film is shot beautifully and the personality traits of the main character unfold and change in a very subtle manner. It is so true that surroundings do influence us and although everything around us will always change it is important to retain our inner true selves and the hold on to things we believe in. 

Sweet & Sour Fish

(adapted from 500 Hot & Spicy Recipes by Beverley Jollands)

1 large or 2 medium fish (king fish/surmai, snapper or mullet) - head removed

4 tsp cornflour

4 tbsp vegetable oil

2 tbsp lime juice

1 tbsp chopped garlic

1tbsp fresh chopped ginger

1 medium onion chopped

2 tbsp red wine vinegar

2 tbsp sugar

2 tbsp tomato ketchup

1 tbsp red chilli sauce

1tbsp fish sauce

3/4 cup water

salt & ground black pepper

shredded spring onions to garnish

Rinse & dry the fish and score diagonally on both sides. Rub with salt, pepper and lime juice and leave aside for an hour. Drizzle a tbsp of oil and grill in a hot oven at 200C for 20-25 mins. Alternatively you may shallow fry the fish in a pan with some oil over medium heat for 6-7 minutes on each side. The skin should turn crisp but the flesh should be moist & juicy. Keep the fish aside once done.

For the sweet & sour sauce, heat 2 tbsp oil in a pan. Add garlic, ginger and onions and fry until golden.

Stir in the vinegar, sugar, tomato ketchup, red chilli sauce and fish sauce. Simmer on low heat for a couple of minutes. Taste and adjust the seasonings.

In a bowl mix the cornflour with the water and stir into the sauce. Keep stirring the sauce until it thickens.

Pour the sauce over the fish and garnish with shredded spring onions. Serve with fried rice or steamed rice.

Fried Rice with Mushrooms & Peppers

2 cups cooked rice

8-10 button mushrooms, quartered

1 red pepper, chopped

1 yellow pepper, chopped

2 tsp ginger, chopped

1 tbsp oil

1 tbsp soy sauce

salt & white pepper to taste

Heat the oil in a wok and add the chopped ginger, Once golden add the mushrooms, red and yellow peppers. Stir fry on high heat for a couple of minutes then add in the cooked rice and mix well. 

Add the soy sauce, salt and pepper, combine and the fried rice is ready.