The Achmadis Kitchen

Ingredients:
1/2 cup unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup tightly packed brown sugar
1 large egg
1/2 tsp vanilla
1 cup flour
3/4 tsp baking soda
200 gr mini M&M

Methods:
1. Preheat oven 180C.
2. Mix butter, peanut butter and sugar until light and fluffy.
3. Add egg and vanilla. Mix until combine.
4. Sift flour and baking soda into the mixture. Mix evenly.
5. Lastly, fold in mini M&M. Mix.
6. Drop 1 tablespoonful dough into wax-papered cookie pan. Leaving enough space between each doughs.
7. Bake for about 10-15 minutes.

Makes about 20 cookies

Source: Chocolate Peanut Butter Cookies by Martha Stewart, modified by The Achmadis

Ingredients:
2 cups self-raising flour
1/2 cup caster sugar
1 1/4 cup milk
1 egg, lightly beaten
90 gr butter, melted
3 tsp vanilla extract
1/3 cup blueberry paletta, warmed
Icing sugar, to dust

Methods:
1. Preheat oven to 180C. Lightly grease a 6-hole, 3/4 cup capacity non-stick muffin pan.
2. Sift flour into a large bowl. Add caster sugar and stir to combine. Make a well in the centre.
3. Combine milk, egg, vanilla and butter in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
4. Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes.
5. Make a hole in top of each muffin using the end of a wooden spoon.
6. Place warm paletta in a snap-lock bag. Seal bag and snip off one corner. Pipe paletta into muffin holes.
7. Dust with icing sugar.

Makes 12

Source: Doughnut muffins by Michelle Noerianto, Super Food Ideas (August 2007), modified by The Achmadis

Ingredients:
400 gr beef steak (chuck or sirloin)
2 salam leaves
1 cm galangal, bruised
1/2 tsp white pepper powder
2 lt water
1 tsp salt
200 gr daikon radish, cut thinly
2 spring onions, cut thinly
2 celery stalks, cut thinly
75 gr soybean, soak in hot water for 1 hour
1 tsp minced garlic
Fried shallots, for garnish
Kecap manis, to serve
Lime juice, to serve

Sambal:
1 handful bird's eye chillies
1 tbsp water
1 tsp white vinegar
1 tsp chicken stock powder

Methods:
1. Boil beef steak with water, salam leaves and galangal until the meat cooked. Reduce the water until it just 1.5 lt. Take out the salam leaves and galangal.
2. Take out the meat and cut into small cubes. Put it back in the stock.
3. Add salt, white pepper powder and minced garlic. Let it boil.
4. Meanwhile, drain the water from soaked soybean. Spread it in an oven tray. Lightly spray with oil. Bake until golden. Set aside.
5. After the stock boiled, add daikon radish into it. Cook until the daikon becomes soft.
6. Serve, garnish with spring onions, celery stalks, soybean and fried shallots. Add kecap manis and lime juice.
7. Sambal: put all ingredients in food processor. Process.

Serves 6

Source: Soto Bandung by Yasa Boga, Masakan Indonesia, modified by The Achmadis

Ingredients:
500 gr beef mince
50 gr vermicelli, soak in hot water, drain then cut into 10 cm long
2 white bread, soak in hot water then squeeze the water out
2 eggs, lightly beaten
1 tsp kecap manis
1/2 tsp white pepper powder
1/4 tsp ground nutmeg
1 tsp salt

Sauce:
1 tsp garlic mince
1/2 red onion, finely chopped
1 tbsp margarine
150 ml chicken stock
2 tbsp kecap manis
1 tbsp tomato sauce
1/2 tsp white pepper powder
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp cornflour, mix with a little water

Sides:
French fries
Steamed green beans
Steamed carrots

Methods:
1. Combine all the ingredients.
2. Put the mixture in foil the roll it to make sausage-like form.
3. Steam it until cooked.
4. Open the foil. Transfer it into an oven tray.
5. Spray with oil and bake until golden.
6. Cut and serve with sauce and sides.
7. Sauce: Heat the margarine and fry the garlic and red onion until fragrants.
8. Pour chicken stock and add the remaining ingredients.

Serves 6

Source: Galantin by Yasa Boga, Masakan Indonesia, modified by The Achmadis

Ingredients:
1/2 cup black glutinous rice
1/2 cup mung beans
6 cups water
1/2 cup sugar
100 gr palm sugar, melted
2 pandan leaves

Sauce:
200 ml coconut milk
a pinch of salt

Methods:
1. Put black glutinous rice, mung beans and water together in a slow cooker.
2. Turn the slow cooker into low. Cook for 8 hours.
3. Add pandan leaves, sugar and palm sugar. Stir it.
4. Sauce: Put coconut milk and salt together in a saucepan. Boil it.
5. Serve the porridge with the coconut milk sauce.

Serves 10

Ingredients:
6 egg yolks
2 egg whites
150 gr sugar
1 tsp emulsifier
65 gr flour
20 gr corn flour
20 gr full cream milk powder
100 gr margarine, melted
1 tsp lemon essence
2 tsp blueberry paletta, mix with 2 tbsp water

Methods:
1. Mix eggs and sugar with electric mixer until white and thick. Add emulsifier. Mix well.
2. Sift flour, cornflour and milk powder into the egg mixture. Mix well.
3. Add melted margarine and lemon essence. Mix well.
4. Pour the mixture into 20cm-diameter-round cake tin.
5. Drop blueberry paletta mixture on top of the cake mixture.
6. Make a swirl pattern with a skewer.
7. Bake at 180C for about 20 minutes or until a skewer inserted into the middle of the cake comes out clean.

Serves 12

Source: Blueberry Roll Cake by Ine, modified by The Achmadis