Because we still have a bit hot of summer, then I will share another recipe of ice cream (or sorbet) that I tried. It is ice cream kiwi or Glace aux Kiwis. I follow the recipe from website of Nathalie : Sorbet kiwi - recette facile - la cuisine de Nathalie. I use the same ingrédients, but on less quantity because at that moment I only have 4 kiwis instead of 6 that she recommended. Thus I was adjust the other ingrédients as well. It was two time I made this ice cream. The first time I made the mistake and mis-lead the mesurément of the ingrédients. So, instead of ice cream, I barely create ice (more water Inside than the fruit). So, the second time I made it carefully and voila …, it works !
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Today recipe will be named a bit differently between my blog boekankoki (here) and boekankoki.fr (in French). Because the original name of the dishes is Tongseng Sapi. It is a traditional dishes from Central and East Java that really famous. The recipe Tongseng itself originally using the goat meat. But this time, the recipe that I cook is refer to the recipe Tongseng Sapi (Beef Tongseng) from Central Java. The recipe original was came from the recipe Tongseng Sapi without coconut milk from the restaurant Dlidir in Solo, West Java. I give you the link as well (as usual), but unfortunatelt it's written in Bahasa. Unless, you can read Indonesian, the recipe may be a bit difficult for you to follow. Unfortunately as well, I use the principal of how it cook. So some of the ingrédients may not exist just because I do not have it, and I improvised. But the taste is |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
October 2022
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