Baby back ribs (Rosa)

1 kg ribs cut in pieces.
Rinse with water and pat dry with paper towels.
Marinate with 2 tablespoon of sugars (coat evenly with sugars).
Leave overnight.
The next day pour all the excess water.
In a separate bowl, mix 2 tbs chinese soy sauce, 2 tbs tomato sacue, 2 tbs chinese white wine (shaoxing), 2tbs chinese red wine.
optional: garlic n ginger add to sauce.
Mix.
Pour half onto the ribs.

Bake in oven for 1 hr or until sauce is all dry and sticky.
Pour half of the mixture again then bake for a few more minutes. Voila!

jkt: baby ribs Aroma di foodhall.
Shaoxing Wine = Hsao Shing wine = chinese rice white wine - (white or yellow browb)
soy sauce: yg mushroom2 gitu.??

alternative: kraft hickory barbecau sauce. Marinate w sauce, bake, last touch oles sauce lagi dikit.

Creme caramel

TOTAL TIME: Prep: 15 min. Bake: 40 min.

MAKES:8 servings

Ingredients

• 1-1/2 cups sugar, divided
• 6 eggs
• 3 cups milk
• 2 teaspoons vanilla extract

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Directions

1. In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
2. In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
3. Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
4. To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. Yield: 8 servings.

Originally published as Caramel Custard in Country October/November 1993, p47

Nutritional Facts

1 serving (1 each) equals 259 calories, 7 g fat (3 g saturated fat), 172 mg cholesterol, 92 mg sodium, 42 g carbohydrate, 0 fiber, 8 g protein.

Read more: http://www.tasteofhome.com/recipes/caramel-custard#ixzz38IE2Jf6l

Bistik sapi (resep mama)

Bwng bombay n bwng merah

pala 1/4 sdt, lada 1/4 sdt

Kayu manis seruas, ditumis ke bwng

Daging sapi sepaket (daging tipis2)

Kecap manis 1/2 sdm (sdkt saja spy tdk hitam), saus tiram 1 sdt, air.

Tambah gul/garam jk perlu. Masak

Avocado Santan Ice Cream (from Elvia)

3 cups coconut milk (get a fresh one - with cream intact) - If u use coconut cream need to dilute it 2 egg yolks 2 tbs butter 2 ripe avocados 2-4tbs sugar (coconut/brown/any kind you like) (if you use 70% chocolate, 2tbs is good enough) 1 vanilla pod/ 2 tsp vanilla essence (the real one is better) 50-75gr(1/2 to 3/4 of 100g block) 70%-85% chocolate - chopped grated coconuts (optional) -whisk avocado (with mixer/blender) until smooth -add yolks, butter and sugar mix/blend -add coconut milk and vanilla, blend well -add in grated coconut and chopped chocolate If you use ice cream machine, churn it following instructions if not, freeze and break down the ice using a fork every 2-3 hours (2-3 times) It's going to harden if you store it in freezer, best is you take it out before dinner and eat for dessert (to let it soften a little)

Brownies Mama

BROWNIS MAMA
“Always keep a smile on your face, a rainbow in your heart, and some dark chocolate on hand!”
preparation 15'   cuisson 15'-20'  

200g dark chocolale [ di indo merk collata]
125g unsalted butter
150g sucre en poudre + 25g unt taburan, nanti setlah dipotong2 dan telah dingin, ditaburkan dg ayakan di goyang2
3 oefs/telur @ 55g petit
70g farine/tepung yg diayak dg 1T bubuk cacao+ 1t baking powder[bpowder jangan banyak2, peres saja]
100g noix/ amande/ mete tapi di oseng dulu tanpa minyak api kecil. Klo mau cepat gak usah pakai nuts

Urut2an masak ; 0. siapkan loyang beralas kertas roti disemir butter/ pyrex semir butter
1. oseng dulu nuts nya
2. ayak tepung cocao baking powder
3. dark choc di potong2, taruh di wadah,atasnya taruh potongan butter. dilelehkan di micro puissant moyenne 1-2'. kluarkan aduk2
4. hidupkan oven 180 C
5.Kocok telur bersama gula asal ngembang, bisa dg tangan atau kocokan telur
6.Pada kocokan telur ini tuangkan campuran tepung tadi juga campuran butter choc, diaduk dg tangan keatas [maksud tangan itu pegang pengocok dg tangan bukan mesin]. + noix, tetap aduk keatas
7.Tuang pada loyang yg telah disemir minyak dan dialas kertas roti atau bila di pyrex cukup disemir butter dan diberi tepung dikit
8. di oven 15' dilihat dulu, memang tidak kering agak basah. yg penting ditusuk lidi bersih. tutup lagi oven tunggu 5' baru dikeluarkan. Setelah hampir dingin baru dikeluarkan dari cetakan dan di potong2. benar dingin taburi gula halus