#resepmini

Good Afternoon Guys,

Pada sore kali ini, kita akan belajar masak bersama Chef Cedric Morris di Cinema Bakery Yogyakarta. Masakan yang akan kita buat merupakan salah satu masakan yang berasal dari Perancis tepatnya dari Lorraine, yang bernama Quiche.

Pada sore ini kita akan memasak Quiche Keju, adapun cara memasaknya atau resepnya seperti di bawah ini : Bahan adonan : • 200 gr tepung terigu • 90 gr butter • 1 telur • 2 cl air • Garam secukupnya Bahan isi quiche : • 30 cl susu • 10 cl whipe cream • 3 telur • Garam dan merica secukupnya • 200 gr keju mozarela yang sudah diparut

Proses pembuatan : Campur tepung terigu, butter dan garam kemudian adon dengan tangan, setelah rata masukan telur dan air dan diadon lagi sampai merata. Kemudian masukan ke lemari es selama ± 1 jam. Siapkan isi quiche-nya, campurkan semua bahan selain keju, kocok sampai merata dan sisihkan. Ambil adonan dari lemari es/kulkas, taruh di loyang dan ratakan. Kemudian masukkan isi quiche kedalam loyag dan taburkan keju parut diatasnya. Terakhir masukkan quiche ke dalam oven dengan suhu 160° selama ± 30 menit.

Two weeks after my visit to de Taj Mahal, I attend an Indian Food Cooking Class -organized by @resepmini- in Colonial Cuisine, another Indian food establishment in town. The venue was humble and homy.

Cooking Class

or better described as a cooking demo –since all we had to do is watching, taking notes, capturing pictures, and tweeting, hehe- was done in the restaurant’s kitchen. The head chef, Chef Singh, was a native (Northern) Indian and he couldn’t speak Bahasa Indonesia nor English. All the explanations and questions were translated by the owners.

The cooking dusts (clockwise from top): MDH’s Deggi Mirch®, Curry Powder, Kitchen King®, Masala Salt, Salt 

And here’s Chef Singh with his signature beard and the cooking class crowds

Our first menu was Aloo Mutter, literally meant potato (aloo) and greenpeas (mutter). The gravy was made by blending sautéed onions and chestnuts with some water, panfried the mixtures, add a dash of cream, deggi mirch®, tomato, soft-boiled potato and greenpeas. It tasted good, not as spicy as Southern were.

Our second menu was Chicken Curry with Red Onion Pickles. The cooking process was almost the same with the first one, with the addition of curry powder, kitchen king®, masala salt, and without tomato. It also tasted good. The red onion pickles was very soft and not too sweet, a better version than those over-the-supermarket’s-counter ones.

This was saunf (Indian local fennel seeds) and rock sugar, supposingly to be thrown to the mouth by your palm of hands after you eat Indian food. It was minty and I liked it.

The last menu on cooking demo was Pyazz Pakhora, Indian-style onion rings. The batter was made from gram flour, ajwain (the-same-genus-seeds as Indonesian jintan), chilli powder, and water.

The chef also gave us green-chilli pakhoras as bonuses. Both pakhoras was spicy but none of them were into my liking.

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Colonial Cuisine - Indian & Indonesian Cuisine

Jl. Timoho No.31 (Opposite APMD), Yogyakarta (for foursquare direction click here)

phone: +62-274-566518