Bamboo Shoots with Dried Squid, Shrimp and Pork

There is no stopping my mom from cooking.  She is continually recreating familiar dishes after another, essentially flooding my palate with taste of childhood memories.  A spoonful of a particular dish could transport me back to my grandparents's house where I roamed in the yard, clad in tank top and shorts, playing in a hot humid Jakarta air.  Another dish would bring me back to our old house in a town west of Jakarta, eating dinner of simple meal.  Most of the time, our meal would be comprised of a vegetable dish, protein dish, and sometimes soup dish.  They were never pretentious meals, everything were almost always bought at the wet market in the early morning hours.  Prepared by my mom with a help from our loyal housekeeper in a small, modest kitchen, the dishes came out perfectly cooked, in my opinion nevertheless.  She would cook Indonesian, Chinese-Indonesian, or Dutch-Indonesian food; no matter what the type it was, our stomachs always thanked her for her wonderful cooking.

One of her dish was this bamboo shoots with dried squid, shrimp and pork.  I don't know exactly where she learned how to make it, most likely from her late mother-in-law, but it was an example of simple cooking resulting in a tasty dish. The way she cooks is never exact, everything is a guesstimate.  I love it when people ask her a recipe for certain dish, she would answer it unapologetically, it depends.  This will often throw people off, they are not sure if she's honest or not wanting to share the recipe.  But she cooks like that, the way I learn from her is by watching her make it; the same way she learnt from her mother-in-law.

For this dish, the shallots and garlic are ground into paste.  Bamboo shoots are sliced thinly, a bit share of pork shoulder are sliced thinly, a handful of peeled, deveined shrimp as well.  Take a small amount of whole dried squid, soak it in a bowl of water to soften it, then slice it thinly.  Stir-fry the shallot and garlic paste in a wok with enough vegetable oil over high heat.  Cook until it's quite soft and release its aroma.  Toss in the pork, shrimp, and squid; add salt and white pepper.  Pour in some water and cook over medium-low until pork is tender.  Taste to adjust the seasoning.  After a day or two, my mom will drain off the liquid, and stir-fry the dish again on a dry wok.  She will serve this with steamed rice and sambal, or red chili pepper paste.

See?  My recipe sounds just like hers :)

Ham and Cheese Waffles

Let me not forget what my parents ask for the breakfast; yes, waffles as well.  For them I made these ham and cheese, it sure pleased their appetite.

Ham and Cheese Waffles

Makes 6 to 8 waffles

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt

1 3/4 cups buttermlk

4 tablespoons unsalted butter, melted and cooled

1 large egg

3 ounces sliced deli ham, minced

3 ounces cheddar cheese, shredded

Heat the waffle iron according to the manufacturer's instructions.  Adjust an oven rack to the middle position and heat the oven to 200 degree.  Set a wire rack over a baking sheet and set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl.  In a medium bowl, whisk the buttermilk, melted butter, and egg together.  Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).  Gently fold in the ham and cheddar with a rubber spatula.

Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes.  Transfer the waffles to the wire rack (do not overlap), cover with a clean kitchen towel, and keep warm in the oven.

Repeat with the remaining batter.  Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

Source:  adapted from The America's Test Kitchen Family Baking Book

Honey-Buttermilk Waffles

In my house, breakfast on Sundays doesn't start until nine or ten o'clock.  We like to loll around in bed as long as possible, savoring each sleepy moment.  Not wanting to let it flee too quickly.  Then, my son would soon beg me to make him breakfast because he obviously is getting hungry.  Most of the time he would ask me to make him pancakes with scrambled eggs, or occasionally waffles.   So what a mother to do with the plead?  Make 'em, of course; honey-buttermilk waffle is on the menu one morning, complete with maple syrup and a dollop of blackberry-chocolate sundae topper--yes, it's a sundae topper which is as delicious on waffles as well on ice cream.  That reminds me, I haven't shared the recipe for that sundae topper yet...

Honey-Buttermilk Waffles

Makes 6 to 8 waffles

2 cups all-purpose flour

2 tablespoons yellow cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup honey

1 3/4 buttermilk

4 tablespoons unsalted butter, melted and cooled

2 large eggs, separated

Pinch of cream of tartar

Heat the waffle iron according to the manufacturer's instructions.  Adjust an oven rack to the middle position and heat the oven to 200 degree.  Set a wire rack over a baking sheet and set aide.

Whisk the flour, cornmeal, salt, and baking soda together in a large bowl.  In a medium bowl, whisk the honey, buttermilk, melted butter, and egg yolks together.  In a medium bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute.  Increase the speed to medium-high and whip the whites to stiff peaks, 2 to 4 minutes.

Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).  Carefully fold in the whipped whites using a rubber spatula until just combined with a few streak.

Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes.  Transfer the waffles to the wire rack (don't overlap), cover with a clean kitchen towel, and keep warm in the oven.

Repeat with the remaining batter.  Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

Source:  adapted from The America's Test Kitchen Family Baking Book

Tiramisu Cake

Maybe I spoke too soon last week when I said that I lost my baking skills.  Good thing I didn't hang my mittens up quickly after the flop; in fact it fueled me to making it again.  The second attempt was a success, I was quite pleased because if it was to fail again, I was planning to buy  a cake!  I spent my Saturday night baking and decorating, and at the same time trying to make it before midnight since I needed to wake up early for the Race for the Roses.  The Race was definitely a fun event, my dad and I had a great time; and we walked along  a part of Tom McCall Waterfront Park which had a row of cherry blossom trees in bloom.  It was the perfect day, sort of birthday-kind-of day.

My mom invited some friends to her party, we had an Indonesian food feast, and of course, she blew candles on her birthday cake.  She particularly likes chocolate-or coffee-flavored cakes, so naturally she loves tiramisu cake.  Mom has accomplished so much in her life and endured ups and downs of life, I simply wish that she'd have many more wonderful years to come.  We love you Mom!

Tiramisu Cake

Serves 10

Espresso Syrup:

1 cup hot espresso or strong coffee

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 tablespoon Kahlúa

Mascarpone Cream:

6 large egg yolks

3/4 cup granulated sugar

1 tablespoon water

1 pound mascarpone cheese

3 tablespoons dark rum

1 1/2 teaspoon powdered gelatin

3/4 cup heavy cream

1 teaspoon vanilla extract

Classic  Génoise recipe follows), baked in two 9-inch round pans

Garnish:

1 ounce bittersweet chocolate, grated

Dutch-processed cocoa powder for dusting

Make the syrup:

In a small bowl or liquid measuring cup, combine the espresso and sugar, stirring until the sugar is dissolved.  Stir in the vanilla extract and Kahlua, and set the syrup aside.

Make the mascarpone cream:

In a medium stainless steel bowl, whisk together the egg yolks, sugar, and water.  Place the bowl over a pot simmering water (the bottom of the bowl should not touch the water) and whisk constantly until the mixture thickens and is hot to the touch, about 7 minutes or register 100-110 degree F.  Immediately scrape the mixture into a bowl.  Cover and refrigerate until completely cool, about 15 minutes.

In the bowl of an electric mixer, using the paddle attachment, beat the mascarpone cheese at medium speed until creamy, about 30 seconds.  Gradually beat in the cooled egg yolk mixture and mix until blended.

Place the rum in a small heatproof cup.  Sprinkle the gelatin on top and let the mixture stand for 5 minutes.

Set the cup of gelatin in a pan of simmering water and stir occasionally until the gelatin is dissolved and the mixture is clear.  Whisk the warm gelatin mixture into the mascarpone until blended.

In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream with the vanilla extract at high speed until it forms soft peaks.  Gently fold the whipped cream into the mascarpone mixture.

Assemble the cake:

My note: When I did this step, I didn't trim the cake as it's supposed to. If you want to trim them, follow this direction:  Using a serrated knife, trim the sides of each cake layer all the way around so that the yellow crumb is exposed and each cake measures about 8 1/4 inches in diameter.  Place one of the layers (either side up) on a plate and brush it generously with 1/4 cup of the espresso syrup, saturating it.  Invert the layer and center it in the bottom of a 9 x 3-inch springform pan.  Brush the top of the layer with another 1/4 cup syrup.  Pour half of the mascarpone cream on top and smooth it into an even layer; let the cream seep into the gap between the cake and the side of the pan.  Brush the remaining cake layer generously with 1/4 cup of the syrup, then invert the layer and place it on top of the mascarpone cream layer.  Brush the top of the cake with the remaining syrup.  Top with the remaining mascarpone cream, again letting the cream seep into the gap between the cake and the side of the pan and smoothing it into an even layer.  Refrigerate the cake for at least 4 hours, until set.

Unmold the cake:

Run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary.  Remove the side of the pan.  Pat the grate chocolate onto the sides of the cake.  dust the top of the cake with cocoa powder.  Refrigerate the cake if not serving immediately.  Thirty minutes before serving, remove the cake from the refrigerator.

To serve, slice the cake with a hot knife, wiping it clean between each cut.

Classic Génoise

Makes two 9-inch cake layers

1 cup sifted cake flour

1/2 teaspoon salt

6 large eggs

3/4 cup granulated sugar

1/2 teaspoon finely grated lemon zest

1 1/2 teaspoons vanilla extract

6 tablespoons unsalted butter, melted, and cooled

Position a rack in the center of the oven and preheat the oven to 350 degree F.  Grease the bottom and sides of two 9-inch round cake pans.  Dust the pans with flour.

Sift together the flour and salt into a medium bowl.  Whisk to combine, and set aside.

In the bowl of an electric mixer, whisk together the eggs and sugar by hand.  Set the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water, and heat the mixture, whisking constantly, until the eggs are warm.  Transfer the bowl to a electric mixer stand and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes.  Reduce the speed to low and beat n the lemon zest and vanilla extract.

Sift one-third of the flour mixture over the batter and gently fold it in with a rubber spatula.  Sift the remaining flour mixture in two more additions, again folding in gently.

Transfer the melted butter to a small bowl if necessary, and scoop about 3/4 cup of the batter into the bowl.  Stir until blended.  Fold this mixture into the remaining batter.  Scrape the batter into the prepared pans.

Bake the cakes for 12 to 15 minutes, until the tops spring back when lightly touched and a cake tester inserted into the center comes out clean.  Cool the cakes in the pans on a wire rack for 15 minutes.

Invert the cakes onto the wire rack and cool completely.

Source:  adapted from The Cake Book by Tish Boyle

Losing touch

I wasn't going to complain, but I felt down.  I haven't been baking for maybe more than a month and I'm afraid I'm going to lose my skills.  The old adage of practice makes perfect should've been like a mantra to me, yet I perfectly ignored it.  Yesterday I was making genoise cake for my mom's birthday this Sunday.  I was planning ahead; baked the layer cakes first so today I could get on with the filling.  But the cakes decided to take a downturn after they came out of the oven.  I was suspicious of the batter already before they went in, they looked too bubbly and sad.  That even after a perfectly ballooning volume when whipped in the mixer, the batter wasn't going to survive; my heart sank immediately--just like the cakes (pun intended).

What to do when you encountered a failure?  You try again, right?  That's right, I'm not going to let this get me.  I'm going to attempt to make another cakes this evening though the time sure seems like running short on me.  I'm going to participate in Race for the Roses tomorrow morning which means I've to slap this cake together by the time the party starts in late afternoon.  My dad and I are going to walk the 10K race along with my friends.  I hope the weather will hold up tomorrow, my dad is in good shape that I know he'll ace this easily.  As for me, I feel like I'm more prepared for the race than for making the birthday cake.

Before I end my post, I feel like I've to share some food photos.  This blog isn't a food blog for without food photos, it's unappetizing.

Ontbijtkoek, a typical Dutch cake which translates to "breakfast cake."  Due to Dutch influence in Indonesia, this type of cake is very popular, it's mostly eaten as snack.  Upon researching the origin of the cake I found out that rye flour is primarily used for the brown color in the cake, but we regularly use brown or palm sugar to make it brown.  It is also known as Dutch spice cake due to the various spices used to flavor the cake, mainly cinnamon, cloves, ginger, and nutmeg.  My mom made it with the addition of raisins.

Padangnese food, a speciality dishes from a province in West Sumatra comprised of various vegetables and meat dishes that are heavy on spices, chili, and coconut milk.  Padangnese restaurants in Indonesia showcase their dishes in plates stacked vertically on the restaurants' front windows.  Once seated the server will bring various dishes in small plates to the table alongside rice, hot tea, and water bowls for washing your fingers.  You'll only pay on the plates that you touch or finish; now that I think about it, it's actually the original tapas food for the Indonesians, except we don't order it ahead. On the photo, there are gulai ayam, rendang daging and telor, gulai sayur, and sambal lado ijo.

Bluder tape, or also known as fermented cassava cake. I don't know any explanation to the word bluder, though I know tape is a term for fermented food.  On my last post of fermented cassava, there are lots of ways to make something that sounds unappealing to something that at least tastes super delicious.  Translating the name of food from Bahasa Indonesia to English is no easy feat, stumble on it,  your creation will sound unquestionable plasticky and sticky--like tape literally.  Mom made the cake in its simplest form, no cheese, no nuts, no dried fruits.  Sometimes it's best that way.

All food credits go to my darling mom, I'm merely the photographer and taster.