Super Quick Rendang Spaghetti

Last weekend's breakfasts: from Jowo to Londo

Saturday breakfast menu was quite varied, from Nasi Goreng with pete and sausage, Kering Tempe (Candied Tempe), Sayur Asem (Vegetable Sour Soup), Tomato and Green Chili Sambal, Potato Omelette, Javanese Omelette and Garlic Fried Tempe.

Saturday flew and Sunday came.. I was too dizzy to cook. Husband wanted to have Soto for breakfast, but Pak Slamet didn't open until 7.30. So I offered to make spaghetti, since it didn't involve elaborate preparation. However, we turned out to be too full to have another breakfast.

Sorry Pak Slamet, we'll come another day.. :p

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My Very First Handmade Wrist Corsage

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Gateau Chocolate

Nice but too dry.. Great with milk, though.. :)
I used 30% black rice flour, 70% wheat flour..

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Crème Caramel

This isn't the crème caramel made from egg custard and then cooked using bain marie technique. The pudding itself contains carrageenan and agar as gelling agent. So it's just like your usual instant milk pudding (with the addition of egg yolks and vanilla).

But the fun part was making the caramel. Heating sugar until it browned and reached the hard ball stage was quite..something! :D I almost never caramelised sugar since after that internship in candy factory (I was curious and tried to make my own candy at home).

The idea of crème caramel was the opposite of crème brûlée, which is egg custard with hard caramel layer on top. So in crème caramel, we pour the caramel into the base of the mold. It will set quickly into hard caramel. Then pour the hot milk mixture into the mould. It will look like this..


After the pudding has set, take it off the mould. The caramel will be soft and liquid as in the first picture. The taste? YUM!! I know instantly this is one of the things that I'll keep making.. :)

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