Bread Pudding

So this is what I made with bread leftovers.

Ingredients:

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.

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 :

Perkedel
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.

Notes:
- 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.