The Achmadis Kitchen

Ingredients:
500 gr dry pasta, cook according to packet
2 chicken breast fillet
water
2 red onions, finely chopped
1 x 400 gr can evaporated milk
250 gr butter
1 tsp white pepper powder
1/2 tsp ground nutmeg
1 tsp salt
4 eggs, whisk
Grated cheese

Methods:
1. Cook chicken breast with water until cooked. Drain the chicken, reserve 150 ml of the water. Shred the chicken into small pieces. Set aside.
2. Heat butter until melt. Add onions, fry until fragrant. Add chicken pieces, reserve stock, milk, nutmeg, salt, and pepper. Boil them.
3. Add cooked pasta. Mix well.
4. Add eggs. Mix well.
5. Sprinkle grated cheese on top.

Serves 6

Source: Setup Macaroni by Krisna Kusumo Liando (Nina)

Ingredients:
3 cups flour
6 tsp baking powder
1/4 tsp salt
75 gr butter
1 to 1 1/2 cups milk
3/4 cup grated cheese
1 tsp garlic powder

Methods:
1. Sift flour, baking powder and salt into a bowl.
2. Cut butter in until it resembles a fine breadcrumbs.
3. Add milk and mix quickly with a knife to a soft dough.
4. Add grated cheese and garlic powder. Mix.
5. Knead a few times.
6. Lightly dust an oven tray with flour.
7. Press scone dough out onto this.
8. Cut into 12 even-sized pieces.
9. Top each scone with a small amount of grated cheese.
10. Bake at 220C for 10 minutes or until golden brown.

Makes 12

Source: Cheese Scones by Edmonds Cookery Book, modified by The Achmadis

Ingredients:
12 fried square tofus, cut in half diagonally
36 wonton skins
600 gr cooked prawns, shelled
800 gr cooked chicken fillet
1 tsp salt
1 tsp white pepper powder
1 tbsp sesame oil
3 potatoes, peeled, halved or quatered
1/2 cabbage
6 eggs, boiled

Peanut sauce:
2 tbsp oil
150 gr peanut butter
7 candlenuts
10 birds-eye chillies
50 gr palm sugar
6 shallots
3 cloves garlic
200 ml water
5 tbsp kecap manis
2 tsp salt

Methods:
1. Process chicken and prawns with food processor until smooth. Add sesame oil, salt and pepper. Mix well. Set aside.
2. Make a little slit on top of each tofu, so it looks like a pocket.
3. Put 1 to 2 teaspoons chicken mixture onto it. Set aside.
4. Put 2 teaspoons chicken mixture into each wonton skin and squeeze it so it looks like a cup. Set aside.
5. Steam tofus, wontons, potatoes and cabbage until cooked.
6. Take out the cabbage. Neatly roll each leaf. Put in a plate.
7. Put 2 tofus, 2 wontons, 2 pieces of potatoes and half boiled egg in a plate. Cut into bite size.
8. Serve with peanut sauce, kecap manis and fried shallots.
9. Peanut sauce: ut candlenuts, chillies, palm sugar, shallots, and garlic in a food processor. Process until smooth.
10. Heat oil in a pan. Fry the chillies mixture until fragrant.
11. Add peanut butter and the rest of the ingredients. Mix well.

Serves 12

Ingredients:
200 gr unsalted butter
1 cup caster sugar
2 cups flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 cup cocoa powder
1 cup water
1 tsp instant coffee
1 tsp coffee paste
1 tsp chocolate paste
2 tsp vanilla essence
3 eggs

Methods:
1. In a bowl, mix cocoa powder, water, instant coffee, coffee paste, chocolate paste, and vanilla essence together. Set aside.
2. Mix butter and sugar with electric mixer until white and fluffy.
3. Add eggs one by one.
4. Combine flour, baking soda, and baking powder. Sift into the butter mixture.
5. Add the cocoa mixture. Mix well.
6. Pour into cake tin and bake at 160C for about 30 minutes.

Serves 10

Source: Nescafe Chocolate Moist Cake by Rodziah, modified by The Achmadis

Ingredients:
Cooked white rice
300 gr tempeh, fried
300 gr tofu, fried
1 cucumber, sliced
100 gr bean sprouts

Peanut sauce:
2 tbsp oil
150 gr peanut butter
7 candlenuts
10 birds-eye chillies
50 gr palm sugar
6 shallots
3 cloves garlic
200 ml water
5 tbsp kecap manis
2 tsp salt

Methods:
1. Peanut sauce: put candlenuts, chillies, palm sugar, shallots, and garlic in a food processor. Process until smooth.
2. Heat oil in a pan. Fry the chillies mixture until fragrant.
3. Add peanut sauce and the rest of the ingredients. Mix well.
4. Nasi lengko: cut tofu and tempeh into bite-size pieces.
5. Arrange white rice, tofu, tempeh, cucumber and beansprouts in a plate. Serve with peanut sauce.

Serves 6

Ingredients:
1/2 lettuce, shredded
3 potatoes, cubed, boiled
3 eggs, boiled, grated
300 gr chicken breast fillet, boiled, shredded
1 cucumber, chopped
1 x 250 gr can pineapple pieces, drained
Thousand Island, for dressing

Methods:
1. Combine all the ingredients.

Serves 4

Ingredients:
Orange jelly:
1 sachet agar-agar
5 egg whites, whisk until it forms a soft peak
1 x 300 gr can mandarin segments, set the water aside
1/2 cup sugar
150 ml water

Chocolate pudding:
2 sachet agar-agar
10 tbsp cocoa
1 cup sugar
a pinch of salt
1 ltr milk
4 egg yolks, whisk lightly

Sauce:
500 ml milk
1/2 cup sugar
1 egg yolk, whisk lightly
2 tbsp cornflour, mix with 2 tsp cold water
1 tbsp rum essence

Methods:
1. Orange jelly: Arrange the mandarin segments at the bottom of jelly mould.
2. Combine agar-agar, sugar, water and mandarin water in a pot. Boil them.
3. Pour the agar-agar mixture into the egg whites, stir to mix.
4. Pour it into the jelly mould. Let it set.
5. Chocolate pudding: in a bowl, combine cocoa, sugar, salt and 300 ml of the milk. Mix it.
6. Put agar-agar and the remaining milk into a pot. Boil it.
7. Add the cocoa mixture into agar-agar. Stir to mix.
8. Take about 2 big spoonful of the mixture and mix it with the egg yolks.
9. Pour the egg yolks mixture back into the pot. Stir until boiled.
10. Using a sieve, pour the mixture on top of the set orange jelly. Let it set.
11. Sauce: Boil milk and sugar.
12. Add egg yolk and cornflour mixture. Remove from heat. Let it cool.
13. Add rum essence. Stir.
14. Serve pudding with the sauce.

Makes 2 x 22 cm jelly rings

Source: Puding Coklat Busa rasa Jeruk by Krisna Kusumo Liando (Nina), modified by The Achmadis

Ingredients:
500 gr beef meatballs
500 gr fish meatballs
2 spring onions, thinly sliced
2 tsp chicken stock powder
2 ltr water
2 tsp maggi seasoning
2 tbsp soy sauce
1 tbsp worchestershire sauce
4 tsp salt
2 tsp white pepper powder
300 gr spinach
3 tbsp fried shallots

Methods:
1. Put all ingredients into a big pot.
2. Boil them until the meatballs cooked through.

Serves 6

Ingredients:
2 kg mussels
6 salam leaves
2 tsp salt
8 tsp minced garlic
1 tsp minced ginger
1 red onion
a handful birds eye chillies
2 tbsp oil
2 tbsp oyster sauce
2 tbsp worchestershire sauce
1 tbsp fish sauce
1/2 cup water
2 tbsp grated palm sugar

Methods:
1. Clean the mussels. Put it in a pot. Cover with water.
2. Add 4 salam leaves, 1 tsp salt, minced ginger and 4 tsp minced garlic. Boil until the mussels cooked. Drained. Set aside.
3. Put red onion, chillies, remaining salt and remaining garlic into a food processor. Process until smooth.
4. Heat oil in a frying pan. Add chillies mixture. Cook until fragrants.
5. Add oyster sauce, worchestershire sauce, fish sauce, water, remaining salam leaves, and palm sugar. Stir.
6. Add the mussels. Stir until the mussels heated through.

Serves 6

Ingredients:
2 tbsp oil
1 onion, chopped
2 eggs
300 gr chicken fillet, boiled, shredded
5 beef meatballs, thinly sliced
2 plates one-day-old cooked rice
3 tbsp kecap manis
1 tbsp oyster sauce
1 tsp chicken stock powder
1 tsp salt
1/2 tsp white pepper powder
2 tsp sesame oil

Methods:
1. Heat oil in the frying pan. Add onion. Cook until fragrants.
2. Add eggs. Make a scramble.
3. Add chicken and beef meatballs. Stir.
4. Add the rest of the ingredients. Stir through.

Serves 2

Ingredients:
6 large potatoes
300 gr mushroom, thinly sliced
700 gr bacon, chopped
2 spring onions, finely chopped

Methods:
1. Position oven rack just above the centre of the oven. Preheat oven to 200C.
2. Scrub potatoes, rinse and dry. Pierce each potato 6 times with a fork. Place directly on oven rack. Bake for 50 to 60 minutes or until tender.
3. Remove to a plate and cover with foil to stand.
4. Heat a little oil in a frying pan. Add bacon. Fry until cooked.
5. Add mushroom. Stir until cooked.
6. Sprinkle spring onions, stir until it mixes.
7. Cut a deep cross in the top of each potato. Using a clen tea towel to hold 1 potato, squeeze base gently to open top up. Place on plate. Repeat with the remaining potaoes.
8. Spoon bacon mixture over potatoes.

Serves 6

Source: Jacket potatoes by Super Food Ideas May 2007, modified by The Achmadis

Ingredients:
4 tbsp oil
5 tsp minced garlic
1 onion, chopped
400 gr prawns
10 beef meatballs, cut thinly
500 gr noodles, soaked with hot water, drained
2 spring onions, finely chopped
1/4 cabbage, chopped
1 carrot, sliced thinly
2 eggs, scrambled
5 tsbp kecap manis
3 tbsp oyster sauce
4 tbsp soy sauce
3 tbsp sesame oil
1 tsp white pepper powder
1 tsp salt

Methods:
1. Heat the oil. Fry garlic and onion until fragrant.
2. Add beef meatballs and prawns. Stir until cooked.
3. Add kecap manis, oyster sauce, soy sauce, sesame oil, salt and pepper. Stir.
4. Add noodles, carrot, and cabbage. Sir trough until it mixes.
5. Add scrambled eggs.

Serves 6

Source: Kwetiau Goreng by Astri Nugraha, modified by The Achmadis

Ingredients:
1 large onion
2 tsp minced garlic
4 large carrots
1.5 kg piece corned beef (silverside)
4 cloves
4 peppercorns
2 bay leaves
2 cups hot water

Mustard sauce:
3 tbsp butter
3 tbsp flour
1 1/2 cups strained stock (from around the meat)
2 tbsp dijon mustard
1 tsp vinegar
1 tsp sugar

Methods:
1. Turn the slow cooker on to high.
2. Cut the onion into 8 wedges and lay them on the bottom of slow cooker.
3. Add minced garlic.
4. Pell the carrots, cut in 5 cm lengths and place on the onion.
5. Rinse, then dry the corned beef. Lay it on the vegetables.
6. Add the cloves, peppercorns and bayleaves, then the hot water.
7. Put the lid on and turn the slow cooker down to low. Cook for 8 hours, turning the meat after 4 hours.
8. Lift out and slice the required amount of meat.
9. Mustard sauce: in a small saucepan, melt butter, then stir in flour. Heat until the flour bubbles.
10. Stir in 1/2 cup of stock, bring to the boil and stir well.
11. Repeat with another 1/2 cup of stock.
12. For the third addition add another 1/2 cup of stock and let mixture simmer for a few minutes so that the flour is thoroughly cooked.
13. Stir in mustard, sugar and vinegar.

Serves 6

Source: Best Corned Beef with Mustard Sauce by Simon & Alison Holst, 100 Great Ways to Use Slow Cooker & Crockpots, modified by The Achmadis

Ingredients:
4 cups high grade flour
1/2 cup sugar
100 gr butter
16 gr instant yeast
4 egg yolks
300 ml water

Methods:
1. Put all ingredients into bread maker.
2. Turn to dough programme. Let it rise twice.
3. Take the dough out. Shape it.
4. Brush the top with egg and milk.
5. Bake at 180C until golden.

Makes about 2 dozens

Source: NCC - Natural Cooking Club, modified by The Achmadis

Ingredients:
2 cups self-rising flour
80 gr butter, melted
1 egg, lightly beaten
1 cup milk
1/2 cup chopped chives
210 gr can drained pink salmon, flaked
Grated cheese, for sprinkled

Methods:
1. Preheat oven to 200C. Grease 12 1/3 capacity muffin holes.
2. Sift flour into bowl. Combine butter, egg, milk and chives in a jug. Mix well.
3. Pour into flour. Use a large metal spoon to stir gently until almost combined.
4. Fold in salmon. Spoon mixture into muffin holes until three-quarters full.
5. Sprinkle some grated cheese on top.
6. Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.

Makes 12

Source: Salmon and chive muffins by Super Food Ideas June 2006, modified by The Achmadis

Ingredients:
400 gr savoiardi
80 gr icing sugar
5 egg yolks
250 gr mascarpone cheese
500 gr thickened cream
2 tbsp instant coffee
10 tbsp coffee-liquor
1/2 cup warm water
Dark cooking chocolate, grated
Savoiardi, for decoration

Methods:
1. In a bowl, put together Instant coffee, coffee-liqour and water. Stir until combined.
2. In a separate bowl, mix mascarpone cheese and thickened ceam. Set aside.
3. Whisk egg yolks and icing sugar on top of pan that filled with hot water, until fluffy. Mix it with the cheese mixture.
4. Dip 1/3 of savoiardi into the coffee mixture. Arrange at the bottom of springform pan.
5. Pour 1/3 of cheese mixture on top of savoiardi.
6. Repeat no. 4 and 5 2 more times.
7. Sprinkle grated chocolate on top.
8. Put it in the fridge overnight.
9. Open the springform pan carefully. Remove the side.
10. Decorate the side of gateaux with savoiardi.

Serves 12

Source: Tiramisu by Astri Nugraha, modified by The Achmadis

Ingredients:
250 gr butter
500 gr dark cooking chocolate
6 eggs, room temperature
1 1/4 cups brown sugar
2 tsp vanilla
2/3 cup flour
8 tbsp cocoa
140 gr slivered almond

Methods:
1. Preheat oven to 150C. Spray cake tin with oil lightly.
2. Put butter and chocolate together in a bowl. Microwave until it melts. Set aside.
3. In a big bowl, put together eggs, brown sugar, and vanilla. Whisk until just combined.
4. Add butter and chocolate. Stir well.
5. Add flour, cocoa, and almond. Stir well.
6. Pour the mixture into the tin.
7. Bake for 90 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Serves 12

Source: My Chewy Gooey Yummy Brownies by Mas E, modified by The Achmadis

Ingredients:
300 gr prawns
450 gr chicken mince
2 tsp salt
1 tsp white pepper powder
60 wonton skins

Methods:
1. Put prawns and chicken mince in food processor. Process until smooth.
2. Add salt and pepper.
3. Take 1 wonton skin. Place 1 tsp mince mixture in the middle.
4. Fold the wonton skin in half.
5. Deep-fry wontons until it golden.

Makes 60