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Learn From Your Mistakes

You know… I often change some stuffs here and there in most of my recipes. Mostly foods though.

Today’s post is about those foods that I’m not entirely satisfy with. But I still want to share them with you, and tell you what’s wrong with them. To some of you, they might look ok but I’m just not happy enough.

The first one we’re going to talk about is this Japanese Cheesecake with Blueberry Compote. I’ve made this a while back, when it was still baking in the oven, it looked really good but when I took it out, it started to shrink and form a wrinkle ring around the cake (as you can see in the photo below). The cake it self (without the compote) tasted really nice. Very soft, moist and fluffy and not too sweet (just how I like it).

As for the compote, I didn’t take enough time to make it, that’s why it looks grainy (I added a little bit of agar powder). Next time, I’ll take my time to make a proper compote that looks nice, shiny and smooth.

Blueberry jcc

 

Blueberry jcc1

You can see how fluffy it is.

 

Next is something called Klappertaart.ย Klappertaart isย is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi. It literally means “coconut cake” or “coconut tart”, which is made from flour, sugar, milk, butter, as well as coconut flesh and juice (taken from google). This one is the dry version. The wet version is steamed or just stay in the fridge to set for at least overnight.

I got the recipe for this from my cousin. But I should have known it wouldn’t work very well. First, I’ve never eaten klappertaart before. Second, it need lots of coconut meat as well as the juice. Third, the coconut meat has to be from young coconut, so the meat is soft and tender and ย I can’t get that here. I used canned coconut meat in juice (which already contain syrup in it and the meat is hard and thick).

The next time I make this will be when I’m in Indonesia (probably will ask my cousin to teach me how to make it) ๐Ÿ˜›

klappertaart

 

Next is beef satay called Sate Padang. My favourite satay ever. And I’ve made this before. Not exactly a mistake with this one. Completely happy. I’m just too lazy to make separate post :P. You can get the recipe here.

sate padang

 

Last one is just normal chicken satay I made for husband and my daughter. Not spicy at all. This is what happened when I feel like eating spicy foods like sate padang (above), I have to make separate food for my husband and daughter. And I often waaaay too lazy to do that. And just use lots of chili sauce instead. You can get the recipe here.

chicken satay

 

That’s all for today. Hopefully I’ll still be able to post some more before the baby is here. I’m getting very heavy and definitely can’t wait to welcome our little one.

Until next time ๐Ÿ™‚

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7 Comments

  1. I have a “trial by Friday” section on my blog where I test out recipes for the first time and share the results, even if they’re awful. Your attempts look very beautiful—I’d eat them all! ๐Ÿ™‚

    • We still eat them too, but the over all look didn’t really make me happy. That’s a cool section btw, I should consider making something like that too ๐Ÿ˜‰

  2. You are too funny! What I’ve discovered when making various global cuisines is that what I get in ingredients is not exactly the same as ingredients from that cuisine. Like butter and cream in France is not what I can buy in the US. So that might be the difference, although that cheesecake still looked wonderful!

A nice comment will make my day ^^

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