Jackfruit-Coconut Ice Cream Recipe (Rustic-modern Style)

I once tried to check dunialely with Alexa. Not that I hope my blog will at least have rank like Joy the Baker, I was just curious whether I even have a rank. My blog has it. About 14 million something. 14 million…something *sigh*

Also I get annual report from WordPress and found out that my reader is not just from Indonesia, because surprisingly, USA and Canada are following. I have a feeling after they read the first sentence, which is written in bahasa Indonesia, they might close my blog immediately.

It’s jackfruit season in Indonesia, therefore I choose this recipe to be written in English version. I browse several recipe, and found out that most of jackfruit ice cream recipes use only milk. I use coconut milk instead. The savory flavor of coconut milk works like magic with jackfruit. This also a combination that use for es teler, the famous Indonesian dessert thats basically contains with shredded jackfruit, avocado, and coconut meat, poured with  shredded ice, sugar syrup, and coconut milk. Delish.

Jackfruit

Jackfruit ice cream also a traditional dessert in Indonesia. We use to call it as es puter. As you know, jackfruit and coconut are all tropical fruit, so it’s fair to say that it’s a lot harder for making blueberry (very much expensivo) ice cream than this here in Indonesia. The original version of es puter use only coconut milk, without heavy cream. I also use pandan leave to make the coconut milk more fragrant. This is rustic style.

This recipe is super easy. And is you have ice cream maker, it’s combo easy.

Jackfruit ice cream

 Jackfruit-Coconut Ice Cream

Ingredients:

• 250 ml coconut milk
• 250 ml heavy cream
• 90 gr caster sugar
• 1 cup jackfruit (about 200gr)
• 2 pandan leaves
• Pinch of salt

Instructions:

1. Peel jackfruit and remove the seed. Blend with small amount of water until smooth. Let it cool in the fridge. You can set aside few jackfruit to be cut in cube.
2. Heat coconut milk, sugar, pandan leaves and salt until medium heat or just until the sugar dissolve. If you use instant coconut milk, you don’t have to boil it. Remove from heat and let it cool in the fridge for about 1-2 hours.
3. Remove pandan leaves from coconut milk before mixed together with blended jackfruit and cold heavy cream. Mix until thoroughly blend.
4. From here, those who has ice cream maker can processed it according to the manufacturers instructions. But those who doesn’t, chill it in the freezer until the mixture in side of bowl starting to form ice. Scrape it with fork, and mix it until the ice dissolve. Repeat the step for about 3-4 times, so you can have a smooth texture ice cream.
5. Once the mixture reach consistency of ice cream, mix in the shredded jackfruit. Chill it on the freezer overnight. If the ice cream is too hard to scope, put it in a fridge for about 5-10 minutes.
6. Serve it on a sunny day :)

Looking back 2011

One day to go before 1st of January 2012, and I think I want to reminiscing my 2011 year. On one hand, I feel like this year is too freaking fast. I haven’t done anything significant! But on the other hand, I know that’s not true. People around me do stuff, and I just stand there do nothing. Besides, I might haven’t done anything significant, but I DO experience something more than significant.

First, after a long while, I finally able to rest my heart to someone I can trust entirely. Entirely. Which is since June ’11. My best friend, my brother, my soon-to-be husband and imam. Who would’ve thought that the song ‘Lucky’ from Jason Mraz will ever happen to me? I always told my self that I know I only can end up with a guy whose a friend before finally attach himself to me–remembering how cynical I am to guy whom I know has a special interest towards me–who knows my sarcastic language, my sometimes-cursing, my ignoring ability, my insensitive behavior, and still can see beyond that, and know that I’m special. Because, hey, that’s just my flaws. It really doesn’t mean I’m JUST that. And if he reads this, I know he can add much more flaws than I just mention. But I still love you, tho.

That’s one, relationship-wise.

Second, career-wise, I drop my teaching job. Right at the end of 1st semester. Finally. Remembering I ever post this. Not nice, I know. Once again, I quit what-so-called career. I thought it’s going to be my last resort. But apparently it’s not. I don’t know what’s wrong with me. According to my last post on my former-blog, I stated that teaching is a fun job. It was. I men it is! But with juggling with my translating job, it made me quite stressed up. I’m not my fiancee whose able to juggling between teaching in senior high and university, but also as wedding photographer! Passion. That’s it. I need passion. I mean, I need long lasting passion. That teaching job? The fire was slowly dimmed along the years. No fuel to re-light it again. I don’t even know what’s the fuel. Besides, I feel like I’m a fraud. I teach graphic design, but my design knowledge is stagnant. It’s not moving forward because I don’t practice it elsewhere. If anything, it’s moving backward *face palm* How can I teach something good if I don’t get further knowledge about it? Err… ever try Google? Yes, I tried Google thank you very much! Not much of a help since I don’t even know what I’m looking for. How much more dumb I can be?

I didn’t say good bye to my students. I didn’t know how to do it. I’m suck at it. And just walk-by without saying a word to them not making it better. So kids, if you’re reading this, keep doing the great job on design. I’m proud of you all. Had a wonderful experience teaching you all. Hope you’ll get a better and cooler teacher than me :)

Third, dream-wise. Salt & Cocoa. I still not yet have the guts to start this. I don’t even know how to start it. But I know that I do translating as a carrier to this. Not a single night I go to sleep without thinking anything related to Salt & Cocoa. Either the signature cake, the concept, will it be only online cake shop, will it ever be offline store, altogether with cafe and pasta specialty? Anything. This all is like a lullaby to me. But also kinda make me panick. I’m running out of time. If I don’t start immediately, the competitors will be increasing in no time. And after panicking, I fall asleep. It happens almost every night. I’m not saying that I’m only a dreamer, but my lack of courage really got in the way. What if the customer ask something I can’t make? What if I can’t fulfill the customer’s request? What if my price is too expensivo? What if… what if…? I hate me.

What else? Not much than that. Those three things above is main event of 2011.

Next year, this will happen:

• Get married
• Establish Salt & Cocoa

Amien…

Happy New Year everyone! Thank’s for visiting my blog :)

Black Forest Cake! Akhirnya!

Sebenarnya cake ini bukan yang baru bikin kemarin, atau bahkan minggu kemarin. Black Forest ini dibuat buat hantaran balasan tempo hari, dan tempo hari itu adalah tanggal 12 November ’11 lalu. Itu bukan tempo hari ya, istilahnya? Hehe, abisan gak ada waktu, ma meeenn! *ahlesan*

Cake ini juga sebenernya cuma salah satu cake dari 6 cake dan 2 toples cookies yang gue bikin untuk hantaran balasan itu. Waktu itu bilang nyokap sanggup untuk bikin enam cake karena yang ada di otak adalah pikiran bahwa ini ajang latihan. Latihan apa? Latihan buat bikin Salt & Cocoa bener-bener ada wujudnya. Bukan cuma angan-angan.

Manajemen waktunya udah lumayan. Cookies gue serahin ke nyokap. Pandan chiffon, Orange cotton cake, dan 2 butter cheese cake, dan 2 base cake Black Forest beres dibuat malem sebelumnya, yang kurang cuma covering and Black Forest sama whipped cream dan garnish-nya. Pagi jam 10 masih ribet sama tetek bengek laennya. Belom sadar kalo masih amatiran banget buat covering dan garnish black forest.

Akhirnya garnish baru mulai jam 1-an. Few lessons to learn after 2 hours struggling with whipped cream and chocolate:

1. Ngocok whipped cream harusnya gak boleh terlalu heboh. Malah bikin pecah dan gak smooth lagi.
2. Ini entah emang gue yang amatiran ato gimana, tapi nyerut dark chocolate itu susaaahh! Sialaan!
3. Harus banyak latihan garnish pake spuit, supaya bentuknya yang berulang terus konsisten. Supaya bentuknya gak ada yang lebih kecil, atau lebih gede, ato malah swirl-nya gak keliatan.
4. Untuk setiap layer, cherry hitam ditaro sebelum dioles whipped cream, supaya kalo ditumpuk sama cake di atasnya, cherry itu gak akan melesak amblas dan malah bikin whipped cream-nya keluar ke pinggir-pinggir.

Tapi overall, cake ini kayaknya enak banget. Cakenya sangat, sangat moist, whipped cream-nya enak, dan lengkap pake black cherry. Tapi yang nyebelin adalah gue gak bisa nyobain :-( udah pesen sama si Amore untuk sisain gue barang se-slice. Eladhalah nyokapnya ngasihin cake itu ke kakaknya. Yap, satu utuh semuanya. Kayak yang ngasih tau gue untuk mau gak mau emang kudu bikin lagi.

Black Forest

(Source: 60 Resep Cake & Cookies Anti Gagal NCC)

• 8 butir telur
• 60 gr coklat bubuk (use the best you can get)
• 40 gr tepung maizena
• 100 gr tepung terigu
• 1 sdm cake emulsifier
• 100 gr mentega, lelehkan
• 200 gr gula pasir
• 1/4 sdt vanili bubuk

Hiasan:

• 400 gr krim kocok
• Serutan dark cooking chocolate
• 1 kaleng cherry hitam, saring, pisahkan airnya.

Instructions:

1. Campur terigu, cokelat bubuk, dan tepung maizena aduk rata. Siapkan 3 buah loyang bundar diameter 20cm. Olesi margarin, alasi kertas roti, oles kembali dengan margarin.
2. Kocok telur, gula, vanili bubuk, dan cake emulsifier sampai mengembang dan kental.
3. Masukkan campuran tepung sambil diayak, aduk sampai tercampur rata. Masukkan mentega leleh, aduk rata.
4. Tuang ke dalam loyang, panggang dalam oven dengan suhu 180 derajat C selama 20-25 menit sampai matang. Angkat, keluarkan dari loyang, dinginkan.
5. Penyelesaian
6. Basahi satu lapis cake dengan air cherry hitam, susun belahan black cherry, lalu oles dengan krim kosok. Tumpuk lagi lapisan cake ke-2. Ulangi proses yang sama hingga lapisan teratas.
7. Rapikan, oles seluruh cake dengan krim kocok, hias dengan cokelat serut, atau bentuk lain sampai tertutup semua.

Coming up, Sacher Torte!

Busted Smile

Busted!

Ada yang bilang senyum itu jendela hati. Ada yang bilang senyum itu sehat, senyum itu ibadah, senyum itu ini dan itu. Apa pun itu, saat foto di atas di ambil, semua sekit hati terlupakan saat pertanyaan yang tepat dilontarkan: “Kok bisa suka sih sama pacarnya?” Pertanyaan yang memicu ingatan untuk mengingat semua yang baik dan menyenangkan. Dan akhirnya, senyum bisa itu membuat membuat semuanya lebih baik, untuk sesaat seperti melupakan semua luka hati.  Just like what Barbra Streisand said…

Smile though your heart is aching
You’ll find that life is still worthwhile
If you just smile…

In the end, I’m glad that my story with him finally ended. Year ago. And I finally find the best…

Ah, Sederet is New!

I can’t remember who the person is that introduce me with Sederet, but ever since Dastan Books hire me as a freelance translator, that online dictionary is always open on my Firefox Window. There’s google translate, sure, but damn, it really take a long time for google to translate a word! I dunno whether it’s my connection fault or else, but with I save more time with Sederet.

It’s kinda pretty though, with what happen with the new Sederet. Nice layout, nice new logo, and it still has the same prime color. At first, I was like woow… ok, did I open the wrong website? Apparently not. The cyan blue color of the overall website tells it. Nice surprise actually. After 2,5 year open the same website and finally, something change. Change is good. Not much of a change. But still good.

And! And before I intent to join this review contest, I wouldn’t know they have bad translation report! I think this is good. Not that I’m gonna report since I never found any word that doesn’t suit me, but this is a good gesture. I never get bad translation, but sometimes I do get NO translation. Maybe the word I search was too ancient that I have to look it up at here. Sometimes it’s not English language, so no wonder Sederet doesn’t translate word I looked for. But I really hope Sederet can translate terms like: House of Lords, lower house, epergne, into the real (or maybe just the closest) meaning in Indonesia.

And last, I work with shortcut. Try to save more time with not grabbing the mouse, but memorizing short-cut. Any kind of shortcut. As for Sederet, instead of  moving my mouse to type new words, I used to have to press Tab on keyboard six time before I write new word on space provided. With new Sederet, I only have to press three times. Three times! Really, this I like a lot. Safe me more time.

Furthermore, I hope Sederet also have Indonesia-Indonesia dictionary in the future. Next year I hope.Yeaa… you wish. Lols.