Monthly Archives: May 2013

Southern Biscuit and Gravy

Home made buttermilk biscuit surprisingly isn’t hard to make ., esp, with the help of food processor , it’s so much easier to make this flaky biscuit . I made the biscuit along with the gravy and served with the sausage . No special tools is required to make the biscuit , if you don’t have food processor , you still can make this . You just have to work a lot quicker so that the butter won’t melt because of using hands , that is obviously warm in temperature . With food processor , we don’t have to touch the butter and mix the dough other than shaping and patting later on .

biscuit and gravy

 

Direction : 

2 cups all purpose flour

1/4 tsp. baking soda

1 tbsp. baking powder

1 tsp. kosher salt

6 tbsp. very cold unsalted butter

1 cup of buttermilk

1. In a food processor add the flour , baking soda and baking powder , kosher salt , pulse til combine .

2. Cut the cold butter into chunks , add into the food processor . Then pulse until the texture resembles small peas .

3. While food processor is going , add in the buttermilk in a steady stream . Keep pulsing until mixture JUST combined . Don’t overmix it or it will get tough . You don’t want a hockey pock .

4. Take the dough out from the processor , then gently pat into about 1/2 inch thickness then fold few times ,and pat gently , don’t use rolling pin . Then cut with biscuit cutter , makes about 10 biscuits .

5. Place the biscuits into a parchment paper line sheet and bake at 450 F for about 10 minutes .

Directions for Gravy : 

Equal amount of bacon grease , with flour . Say if you use 5 tbsp. of bacon grease , or sausage grease , melt them , then whisk 5 tbsp. of all purpose flour , about a minute keep whisking so it will get rid of the raw taste . Add about 2 cups of milk , this could be more or less , depending how thick you like the gravy . I usually use about 2 cups for 4 tbsp. of fat , and flour . Keep whisking while you pour the milk into the skillet to prevent lumps . Keep whisking until it gets thick . Serve right away with your biscuits .

 

Easy Chicken Enchilada

I usually make everything from scratch , this time , i cheat !! Once in a while is okay to make life in the kitchen easier and simpler , right ?

So this time , i am making chicken enchilada , my secret to make it a lot easier and quicker , is to use rotisserie chicken . My local grocery store has a yummy rotisserie chicken , and who wouldn’t love rotisserie chicken ? They have the most moist meat even from the white meat area . And i also use the enchilada seasoning mix from Mc.Cormick , i didn’t have to do too much of anything except just mixing it with water and tomato sauce .

The rest i just chopped some green onions and green chiles , and voila .. it’s ready to be baked . It tastes pretty good , of course it’s not as authentic as the mexican restaurant has , but this is good enough for us .

chix enchilada1

Direction :

Whole rotisserie chicken , or you can roast or boil chicken breast and shred them , set aside .

1/2 cup of green onions with the green leaves too

1 can of green chiles

1/2 small onion , chopped

Mix them together , set aside .

Yellow corn tortilla , fry lightly in a skillet with oil , don’t let it crisp , just fry REAL quick in a hot oil  , set aside on paper towel

2 packets of mc.cormick enchilada seasoning

3 cups of water

15 oz of tomato sauce

Mix the seasoning , water and tomato sauce together , bring to boil and simmer , until ready to use

Monterey Jack cheese

1. Pour about 1 cup of the enchilada sauce on 9×13 inch baking dish .

2. Dip the corn tortilla in the sauce , then add the filling generously , wrap , place on the baking dish seam side down . Do the same with the rest , i made about 10-12 enchiladas using 9×13 pan .

3. Then pour some of the sauce , reserve a little for later when you serve it . Then sprinkle with the cheese all over , sprinkle with green onions and green chiles . And bake at 350 F for 15 minutes . Serve with salsa .

 

chix enchilada

Buttermilk Waffle

Husband suddenly said he was hungry for waffle . It’s been so long since we made our own waffle . And it’s been a while since we had store bought waffle . So the more reason to make our own waffle .

That weekend i decided to make waffle , buttermilk waffle . It is easy , and with waffle maker , it makes it look like my waffle comes out from a restaurant .. minus the fruits and the whipped cream and powder sugar 😀 I like my waffle plain with not too much syrup . My husband and my son love to flood their waffle with syrup .. i usually complains when they do that , i would tease them “would you like waffle with your syrup ? ”

buttermilk waffle

Direction : 

1 1/2 cups of all purpose flour

1/2 cup of cornstarch

1 tsp. of baking powder

1/2 tsp. of baking soda

1 tsp. salt

2 cups of buttermilk

2/3 cup of canola oil

2 eggs

1 tbsp. of sugar

1 tsp. of vanilla extract

1. Mix all dry ingredients , then add eggs , buttermilk and vegetable oil and vanilla . Mix well . Let the batter sit for 30 minutes .

2. Follow your waffle maker instruction to make waffle .

3. Serve warm with little butter and syrup .

buttermilk waffle1

Kue Lapis Tepung Beras ( Traditional Layer Cake )

This is what we call layer cake in Indonesia . Unlike the layer cake with cinnamon and more like cake texture , this one was supposed to be the traditional type , made easily with coconut milk and rice flour , no spices whatsoever . They sell this in most of indonesian ‘tradional bakery’ , sometimes you can find them being sold in the ranch market too . They’re only good to be eaten for that day , you can’t save it for the next day since it’s made from coconut milk , and it is called ” kue basah ” if i translated that literally would means ” wet cake ” i really don’t know why they call it ‘ kue basah’ maybe because they won’t last more than a day ? I don’t know .. All i know , they’re all good !!!

Kue lapis tepung beras , layer cake made with rice flour , takes time to make . They’re easy to make , as long as you have the patience and the TIME !! You need the time for sure to make this . I made using a small round pan for my small steamer , and it didn’t produce a lot of them , yet it took a lot of time to make . Just as it’s called ” layer cake ” you have to wait layer per layer to add , and that means you have to wait up minutes to minutes before adding another layer . It took me about 2 hours to make this .. i don’t know if it’s really worth it or not . But if you live overseas i don’t think you have any other choice , esp. if you miss the cake !!

kue lapis tepung beras

 

Direction : 

625 ml coconut milk

150 grams rice flour

12,5 grams hunkwe flour ( tepung hunkwe , only available in asian market esp. in indonesian aisle )

125 grams of sugar

1/4 tsp. vanilla

1/2 tsp. of pandan paste ( screwpine paste , or if you have the leaves itself it will work better )

1. Mix dry ingredients together , then pour the coconut milk little at a time while whisking .

2. Add vanilla . Mix well , divide the batter into 2 equal amount . Leave 1 batter white as it is , and use pandan paste , color the batter into green or if you want any other color is fine too . Pandan paste will turn your batter into green .

3. Bring water to boil in a steamer , high heat . . Using a small round pan that fits your steamer , oil the pan , then line a plastic on the pan , leave it hanging to the side , and when steamer is ready , pour about ladle full of the batter . Cook for about 10 minutes . Check with the toothpick to make sure it’s done before adding another layer on top . Keep doing the same between layers until all batter are being used .

4. After adding the last batter , wrap up the lid with kitchen towel and steam another 30 minutes to make sure it’s all done .

5. Let it cool , before inverting it to the plate . Cut diamond shapes and serve . Remember this needs to be eaten the same day .