Tuna Spring Roll Recipe

 

(Picture taken from my Instagram)

Today I'm going to post a recipe of the springroll that I just made this afternoon. No one asked me to share the recipe but I just feel like sharing it since it was easy to make ^^
The recipe is not my own one, I got it from a blog. I was craving for savory food, and I remembered that Mom have some spring roll wrappers left in refrigerator after she made her samosa. And also there are some leftover tuna that my Dad bought few days ago. So why not a tuna spring roll? xD
You can click this link for the recipe, although I will also type the recipe here (with a little bit of modification hehe)

Ingredients:
fresh tuna ( I don't use any exact amount, anyway you can substitute tuna with stir-fried chicken or beef meat )
1 medium-sized potato
1 small-sized carrot
4 scallions, finely sliced
chili powder and ground white pepper (optional)
salt to taste
2 eggs, beaten
spring roll wrappers, separated
vegetable cooking oil for frying

How to :
1. Steam the fresh tuna, then chop it into chunks. If you use beef or chicken meat, you can stir-fry it with some onion and salt to make it savory.
2. Cut the potato and carrot into small cubes. Fry them and drain on paper towel.
3. Mix tuna with potato, carrot, scallions, and the seasonings. Stir well.
4. Add the beaten eggs into the tuna mixture. Just pour about 3/4 of it, you don't want your spring roll filling to be too wet, it might torn your wrapper. Use the leftover eggs as glue later on the folding section.

You know what? There were only 3 wrappers left on my refrigerator, lol xD I was thinking about make the rest of filling into omelette, but then my Mom told me to make some rissole skins as wrapper.
So here I will also tell you the recipe of rissole wrapper (my picture above the post shows you what a rissole is). I dont use any exact amount of everything, lol. Just based on my mom's instinct haha.

So the recipe is :
flour (It's maybe about 100gr, I didn't measure it ><)
1 egg
water
salt to taste

Mix all the ingredients well. Your batter should be thin, uhmm maybe as thin as crepe batter.
Then heat a pan on a stove (low heat), spread a spoonful of your batter on the pan. SPREAD it, like how you spread crepe batter. The rissole wrapper size should be smaller than your spring roll wrapper since it has thicker consistency.
Cook the rissole wrapper evenly on both side. Just cook it for a while, not too long, the color of the rissole shouldn't get yellow/ golden, you don't have to wait till the color change, just cook on both side till " it can be touched", no longer a wet batter.

I'M SORRY FOR MY LAME EXPLANATION >< I will learn English more so I can provide more qualified blog posts ^^v

Ok now we go to the folding section. You can learn the best way to fold your spring roll here.
You can fold your rissole in the same way as spring roll. But if your rissole wrapper is too thick, maybe you'll face difficulties on folding it ^^v

Don't forget to glue the end of your spring roll and rissole wrappers with eggs. You can just start frying your spring roll. But for the rissole, there are 2 more steps needed before you start frying it.
Beat 1 egg together with a very little bit of flour and water. Dip your rissole into the egg mixture. Roll it over breadcrumbs. Then you can fry it ^^

Sorry for no step by step photos. I never made any proper cooking tutorial before so that's why I'm bad in this >< Hope you enjoy my post and have a nice day ^^

Marble Steam Cake

Today I'm going to post steam cake recipe that I made few hours ago ^^ My blogger friend, Jannatul Rahamoni requested it through Instagram after I post my steam cake recipe. Here is the pic.

Sorry for bad picture,hehe ^^v But as you can see, the cake was quite fluffy and rise well. Steam cake might be only popular in several countries in Asia (or maybe only Indonesia? :/). The cake texture was different compared with baked cake. Baked cakes are usually a little bit dry, especially the edge of the cake. But this steam cake is just fluffy inside and outside. You don't have to cut any edge, like what usually done on baked cake to make it prettier.
My mom is the one who keeps on insisting me to make this cake. I don't really like to make cake, because of the fact that I often fail, LOL XD This is my first attempt in making this kind of steam cake, there are many kinds of steam cakes, this one is quite harder than what I ever tried, but gives better result too :)
Enough for the prologue, here's the real recipe :

2 eggs
200 gr sugar
2 tsp cake emulsifier
275 gr all purpose flour
1/2 tsp baking powder
225 ml plain soda (I use sprite, but I forgot reduce the sugar amount, so it turned out sweeter than expected,hehe)
chocolate paste (optional)
1/2 tsp vanilla sugar, or you can replace it with vanilla extract

Steps:
1. Mix flour and baking powder, set aside.

2. Beat eggs+sugar+cake emulsifier with mixer (high speed) for about 10 minutes till it become stiff.

3. Lower the speed of your mixer (lowest speed). Add flour mixture into your batter, just little by little, and keep on whisking. Alternate with soda. I mean put flour a little bit, then soda a little bit, then flour again, continuously while keep on whisking. If you put all the flour inside and then soda, it will be harder for you to mix it well, the dough will be too stiff. Turn off your mixer, add vanilla sugar into the dough and mix it with wooden/plastic spatula. The dough has to be well mixed :D

4. Take about 200 gr of the batter (or you can use your feeling, no need to measure,hehe), add chocolate paste. Actually it stated in the recipe that it needs 1/8 tsp of chocolate paste for 200 gr batter. But I put almost 1 tsp and I still got no chocolate taste. But this is optional, you can put the paste as many as you want (not too many or it'll taste weird,lol), you can also use other paste. Or if you don't want any flavouring, you can use food colorings (so you still able to make marble with different color), or just skip this step if you don't want any marble design, hehe. After this step completed you will get white batter and chocolate batter.

5. Pour the white batter into greased mold (grease the mold with butter/vegetable oil). Or pour it into cupcake mold covered with cupcake papers. Pour it only about 1/2 of the mold. Then pour the chocolate batter, only 1/4 above the white batter. You need to leave space a little bit because it will rise a lot.
Use chopstick or satay stick to make marble design, don't let your stick touch the bottom part of the mold.

6. Steam it in preheated steam pot for about 10-15 minutes (high heat).

Sorry for my confusing tutorial! My English is just so messy! But I hope everyone can understand ><
Any questions are welcome ^_^

Gift for Edmund Pevensie!

Somedays ago i was looking for Turkish Delight recipes, and i've found it! With curiousity and courage, then i cook it. Fortunately, it was successfull. Though the texture is a bit different from what i thought first, but it's so tasteful. So today i'm here to post the recipe and some photos of my Turkish Delight.

Ingredients:

• 4 cups granulated sugar
• 4.5 cups water, divided use
• 2 tsp lemon juice
• 1.25 cups cornstarch
• 1 tsp cream of tartar (it's optional,so i didn't use it)
• 1.5 tbsp rosewater (i changed it with orange essence)
• 2-3 drops red food coloring (i didn't use any coloring,it has been yellow enough for orange candy)
• 1 cup powdered sugar

Preparation:

1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside for now.
2. Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat. Stir until the sugar dissolves, and bring the mixture to a boil. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.
3. Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 degrees on the candy thermometer.
4. When the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared. Place the remaining 3 cups of water in another, slightly larger, saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and pasty.
5. Once the sugar syrup is at 240 degrees, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.
6. Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy has turned a light golden-yellow color and is very thick and gluey.
7. After an hour, remove from the heat and stir in the essence. Pour the candy into the prepared pan and allow it to set, uncovered, overnight.
8. The next day, remove the candy from the pan using the foil as handles. Dust your work station with the powdered sugar, and flip the candy onto the powdered sugar. Remove the foil from the back and dust the top with the sugar. Use an oiled chef’s knife to cut the Turkish Delight into small squares. Dust each side of the square with powdered sugar to prevent stickiness.
9. Turkish Delight is best soon after it is made. It doesn’t keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.

Got this recipe here

And here are some pics of my work :D

 

And this one is bitten XD

It has very pretty goldish yellow color,right? It's so yummy, i'm glad that my sisters liked it :DD