Welcome to My Kitchen Diary where you may find something useful for your cooking time

Friday, June 8, 2012

Oatmeal Cookies

Hi! So today's recipe is this delicious soft oatmeal cookies that is quite easy to make. This is not the type of cookie that you can shape the dough with cookie cutter, because when it's not cold, it melts.

3 cups cooking oats
1 cup (250gr) butter
1.5 cups white sugar
2 cups self raising flour (or 2 cups plain flour + 1 tsp baking soda)
2 eggs
3-5 tbsp honey
approx 1/4 - 1/3 cup raisins (you can add more or less depending on your taste, you can change it with chocolate chips too)
pinch of salt
15-18 almonds, chop coarsely

How to:
1. Soften the butter, then cream it together with sugar (pour the sugar gradually).
2. Crack the eggs, put in honey and raisins, also a pinch of salt, stir well.
3. Add the cooking oats gradually while mixing it. Mix well.
4. Add the flour gradually. Mix well.
5. Cover the batter with plastic wrap tightly (Until the plastic touches the batter completely).
6. Chill in fridge and leave it for at least 1 hour.
7. Spoon the batter and shape it into a flat round shape (or a ball, they're gonna melt and becomes round anyway).
8. Sprinkle the top of the raw cookie with chopped almonds
9. Bake in 200 degrees Celcius for 12-15 minutes (depends on your oven)
10. When they're just come out from the oven, they are really soft, so be careful not to smash them when picking them up.

Tips and Trick:
- Wet your hand and the spoon when you're spooning and shaping the batter, so it won't get sticky.
- I used cupcake baking tray so they form a perfect beautiful round shape.
- It will take approx. 3 almonds to garnish a dozen of cookies, so depends on how many you'll make. I suggest just start chopping every new dozen you shaped, so you won't waste anything.
- If you don't wanna use that much butter, just replace the moist with some milk.

Wednesday, June 6, 2012


This is actually a Japanese pancake, but changed and adjusted. The real one are using some seafood and mountain yam (also thinly sliced pork belly), but since here in my place, I can't find mountain yam and seafood are expensive (and currently I don't have any pork belly), I just make the vegetable one in my style. :)

Ingredients :
Okonomiyaki batter
3-4 eggs
1/2 carrot, thinly sliced or chopped
approx. 2 cups of sliced/chopped cabbage and leek
2 tbsp plain flour
2 tbsp self-raising flour (you can changed it into 2 more tbsp of plain flour and 1/4 tsp of baking powder)
1 tbsp cornflour
approx. 100 ml pork stock (you can just use water instead)
salt and pepper to taste

Topping Sauce
hint of honey
approx 5 tbsp salty soy sauce

bbq sauce
Sushi seasoning (you can use chopped spring onion instead)

How To:
1. Sift the flour together, if you don't have sifter you can just mix it thoroughly with fork/whisk.
2. Pour the stock gradually, mix it well.
3. Mix the eggs in. See if it has reach the ideal thickness. It should be slightly less thick than pancake batter.
4. Stir together the cabbage. salt and pepper to taste (if you chopped the carrot, put it inside together to.)
5. Heat the frying pan, spread with some oil. (if you sliced the carrot, stir fry the carrot for a while until they're half-cooked)
6. Pour the okonomiyaki batter to the frying pan, cook it in high heat until golden brown.
7. Flip it over, cook in medium heat while covering it with lid. Cook until golden brown.
8. While waiting fr the Okonomiyaki to be cooked, mix together honey and soy sauce in small bowl.
9. Put the okonomiyaki to large flat plate, spread with the soy sauce mixture.
10. Finish with mayonnaise and bbq sauce. and garnish with sushi seasoning (which contains sesame seeds and crumbed nori, I bought in supermarket)

Tuesday, April 10, 2012


So this is a Japanese fish-shaped cake, with anko filling (sweet red bean paste). I really-really liked it when the first time I ate it when i was a kid, and it's just so hard to find in my hometown. Even here in Perth, I cannot find the taiyaki with the taste that I wanted. So I decided to buy the taiyaki pan, browse some taiyaki recipe, and then make my own recipe. Here it is.

Taiyaki Batter.
1 cup (125 gr)of self-raising flour (If you want to use normal flour, add 1 tsp of baking soda)
5/8 cup (125 ml)(1/2 cup + 1/8 cup) water
1 egg
2 tbsp sugar
2 tbsp melted butter
pinch of salt

Anko (will make a lot of taiyaki)

1 1/2 cup (around 250-300 gr) of adzuki bean (red beans)
2 cup (250 gr)caster sugar
enough water (around 4 cups everytime you need water)

How to :

Taiyaki Batter (for around 7 taiyakis)
1. sift the flour (with the baking soda if you use it) with sugar and salt.
2. make a hole on the center, crack the egg on to the hole.
3. beat the egg and stir it in circular motion while gradually add the water. Stir well.
4. Add the melted butter. Stir well.

Anko :
1. wash the beans, and soak in enough water overnight.
2. Put the beans along with the water onto a pot, and boil it.
3. When boiled, skim the foam with strainer, then replace the water with clean water .
4. Repeat number 3 for another 2-3 times.
5. After the last clean water boiled, turn into low heat, cover with lid, and simmer for around 40 minutes or until the beans becomes soft.
6. Drain the beans, put back into the pot.
7. Gradually add the sugar, and stirring it while mashing it lightly.
8. Cool it down.

1. Brush with oil on the surface, and heat it up first. (medium heat)
2. add a ladle of batter onto the taiyaki pan, (until it's half-full)
3. Add a spoonful of anko onto the body of the fish.
4. pour a little bit of the batter again on the top of the anko.
5. Quickly close the pan, and turn it upside down.
6. Cook until golden brown and crispy.

Tips:- Take it off easier using tooth pick or similar thing.

Saturday, March 17, 2012

Bread Pudding

So this is what I made with bread leftovers.


appr. 12 slices of bread (depends on the texture of the bread, you may need more/less)
3/4 cup raw sugar
3-5 tbsp raisins
2 cups milk
4 eggs
dash of honey
some chopped almond to garnish
paper cups
muffin baking tray

How to:
1. Cut the bread into small cubes, and soak them in the milk until they're soft (approx. 20-30 min, works faster with warm milk). Then mash them thoroughly.
2. We want the batter to be a kind of thick, so if it's too runny, add more bread.
3. Beat the egg on another bowl, and then mix it into the batter.
4. Add raisins,sugar and honey, Stir well.
5. Taste them and adjust to your taste.
6. Put the paper cups on baking tray and preheat the oven.
7. Pour the batter into the paper cups until around 2-3 mm from the edge.
8. Sprinkle with chopped almond
9. Bake on 200 degrees C for around 20 minutes (time might depends on your oven)

P.S : This taste best when they're still hot, fresh from the oven.

Wednesday, March 7, 2012

Perkedel with Coddled Egg and Sauteed Mushroom

Hi everyone!
So, today's recipe is a vegetarian menu for Wednesday, (Catholic people will understand). Some people may think that vegetarian is not tasty and delicious. So here, I will share one of my (and my boyfriend) favourite vegetarian dish.
In this dish, there will be a perkedel which is Indonesian potato cakes, coddled egg, and sauteed mushroom with onion.

this recipe served 2 people.

Ingredients :

1 cup rice (cooked it to make 2 cup of steamed rice, divide it into 2 bowls)

Perkedel (will make around 10 perkedels)
app. 300gr potato (i used ruby lou potato which has pink-reddish skin that's really good for mashing)
2 large shallots
half small onion
1 egg (separate the white and the yolk)
app. 5 leaves of spring onion
salt and pepper to taste

Coddled Egg
2 large egg
boiled water

Sauteed Mushroom
4 big button mushroom
1 onion

How to :

1. Prepare a saucepan, fill with quite lots of oil, heat it.
2. While heating the oil,peel off the skins of the potatoes, wash them thoroughly. Cut them into wedges that is flat enough to be submerged or half-submerged in the oil(no need to be precise, they will be mashed later anyway)
3. Fry the potato wedges until golden brown on both sides. Set aside
4. If you can, while frying the potato, chop the shallots, onion and spring onion.
5. in a bowl, crush and mash the fried potato wedges (you don't need to use potato masher, I even used whisk to mash them, :p)
6. While mashing, sauteed the onion and shallots until they wilted a little bit.
7. In a bowl, mix the mashed potatoes, sauteed onion and shallots, chopped spring onion, egg yolk, and salt and pepper.
8. dip a spoon in the oil (that you still have in the saucepan) so that the mixture won't stick on the spoon. Spoon the mixture, and shape it into a flat-round shape with wet hands.
9. Heat the oil again while shaping the mixture.
10. When the oil is hot enough, dip the potato cake into the egg white, and fry them until golden brown on both sides.
11. Set aside, you can pat it with dry paper towel to remove excess oil, then serve it on the top of the rice.

Coddled Egg
1. Boil water in a pot (much enough to fully submerged the egg)
2. When the water boils, immediately move from heat, put 2 whole egg (still with the egg shell), cover with lid. Wait 15-20 minutes (depends on how you like your egg, I like it cooked so I leave it for 20 ++ minutes)
3. Immediately put the eggs on cold water (with ice cubes if possible), then crack it carefully on the top of steamed rice.

Sauteed Mushroom
1. Slice the mushroom and onion (slice the onion into app. 3/4 cm wedges)
2. heat little bit of oil, when it's hot enough, add sliced onion (you can stir-fry the leftover of egg whites before the onion), then stir fry until the onion wilted.
3. Add mushrooms, add salt and pepper, stir well, wait until the mushroom shrinks and wilted.
4. Serve it on the top of the rice.

- I recommend to cook the rice first on a rice cooker, then the coddled egg , then while waiting, you can make the perkedel and the sauteed mushroom. Even if the rice already cooked, wait until the coddled egg is ready, then put the rice on a bowl (to keep them warm)
- If it's hard for you to multitask, then just leave the coddled egg on icy water while you finish the perkedel and sauteed mushroom, then you can serve everything together with the rice.

Monday, February 20, 2012

Burger Patty with Stir-fried Veggies

Hi everyone! so this is not a new recipe, but i realized this is a good piece and I haven't wrote the recipe here.:)

It's a burger patty, mixture of veal and pork, accompanied with some stir-fried veggies (one meal should have meat and veggies, right? :))

Ingredients :
Burger Patty
500 gr 1:1 minced pork and veal
5-6 tbsp full of flour (any kind of flour or breadcrumbs)
1 onion, chopped
2 cloves garlic, chopped
6-8 tbsp salty soy sauce
around 5 gr of chopped parsley
some pinch of dried dill (or chopped fresh one)
salt and pepper to taste
oil to fry

1 onion, sliced
8-10 leaves of pak coy, sliced
oil to fry
salt and pepper to taste

worcestershire sauce or mayonnaise

How to :

1. mix all the meat ingredients in a big bowl, stir well (with your hands or spatula) (taste it a little bit to adjust the flavour you wanted.)
2. cover the bowl with plastic wrap, and leave it in a fridge for at least 1-2 hour.
3. While waiting, prepare the veggies (it won't take long though)
4. Remove the bowl with meat mixture from the fridge, divide it into 4 equal pieces, shaped them into a burger patty. (or another shape if you wanted to)
5. In a medium heat, heat up frying pan and spread oil evenly on it.
6. put the patties on the frying pan, cook on low/medium heat. Cover with lid.
7. cook until the patty is kind of brown, and flip to pan-fry the other side.
8. after both side is browned, put the cooked patties on a tray and put it in the oven at low heat around 120-150 degree (celcius) time varies, depends on the type of oven you have, but just check regularly, until the patties changed colour like on the photo (golden brown).

1. Prepare heated pan, then put oil on it.
2. Put onions, until fragrant, then put the veggies, until all the veggies cooked, then seasoned with salt and pepper.

Put the patty on a plate, with the veggies, then garnish the patty with worcestershire sauce or mayonnaise and put the fresh parsley on the top of it.

Monday, January 16, 2012

Riri's Spicy Stir-fried Mincemeat

long time no see!
So here it is, my original recipe. It's modified from mom's Sambal Kentang.

Ingredients :

500 gr minced beef (you can use pork and lamb too)
2 small potatoes (I like to used the firm and waxy variety of potatoes for this)
3 red bird's eye chillies
1 big chilli (i used the orange-coloured)
1.5 Big onion (or 1 big onion & 1 small onion)
2 cloves garlic
2 tbsp sweet soy sauce
1/2 cup chinese light soy sauce (i used the brand pearl river bridge)
2 tbsp oil
salt to taste

how to :

1. Slice the mushroom horizontally. Cut the potatoes into 4 log, then slice thinly (approx. 5 mm). chop half onion and garlic. Slice 1 onion. Slice the big chilli. Chop the bird's eye chilli.
2. Heat a pot on the stove. Then put oil
3. Immediately put garlic, chopped onion, and all the chillies. Stir.
4. When it becomes a little bit coloured, put potatoes in, stir well. Put minced beef, stir well.
5. When the beef is half-cooked, put the soy sauces. Stir well.
6. When the beef's cooked, put sliced onion, stir well, then put sliced mushroom. Stir well.
7. Sprinkle some salt. Then stir occasionally until the sliced onion and sliced mushroom seems half-cooked.
8. put arund 3-5 tbsp water, stir well, then cover the pot with lid in low heat.
9. Depends on the heat on your stove, uncover the lid after few minutes.
10. Stir well, and try your food and make it the right taste for you. (if it's too salty, put more water. If it's too plain, add more salt and soy sauces)

-Putting the onion and garlic before the oil heated up will make the onion and garlic gives more flavour to the meal.
- I'm using pot instead of pan, because pot will keep the meal moist and it will produce more sauce. If you like it to be drier, use frying pan instead and don't add water.