Miscellaneous: I Am Still Making Stuff

 Wow... it's been very a while since I share about food.

Mango Chiffon Sando

Have I shared this? I hope not, I did checked it , I didn't see it.. so  I hope I checked it right.

Anyway, this year is challenging years, but behind this blog I still making something and more, matter a fact I try to making or baking things regularly. Yet, because it was a same stuff over and a bit over, so Iwasn't too keen to share it on Instagram or blog about it.
Add to that I am still trying to cut my screen time, so that;s why my social media a bit slow, even can be considering halt-ing.

Now, let me picked up where I left it.

Chiffon Sando or Chiffon Sandwich .

Fruits Chiffon Sando

Aside from the Chiffon cake it self, the filling is the same with Japanese Bread Sandwich

Fruit Bread Sando

Nothing difficult about the filling, it was a simple whip cream with fruits. Therefor for today I'll share the Chiffon recipe that I use.

Chiffon Cake

In a bowl mix these ingredient ...

• 6 Yolk
• 180ml Milk
• 1 tsp Vanilla Extract
  
• 100 gr Sugar
• 1/2 tsp Salt
• 1 tsp Baking Powder
  
• 120ml Cooking Oil ( I use Palm Oil)

Then shift in ...

• 220 gr All Purpose Flour
• Optional ,  a  food coloring , just to bring out the yellowish color
  

On another bowl beat ...

• 6 White Eggs
• 1 gr Cream Of Tartar or 1sdt Lemon Juice or White Vinegar
• and add in 100gr sugar (add it in three part) until soft/hard peak

* I personally beat it till soft peak, because I think if its hard peak ...the cake would  a bit stiff ... not flexible 😅  ... that just me... 😆

Then combine it with the yolk etc batter ... in three part until thoroughly combine , pour it in to Chiffon mold... no grease no spray... just nothing so the batter can climb and stick to the mold ( because we gonna flip the mold later while cooling it) 

Bake in preheated oven 160°C for 45 min to 1 hour or according to your oven ( use skewer test if you not sure)

After it fully baked, take it out from the oven and flip it up side down an until it warm or cool completely, then take it out and serve.

Then.. cut it and fill it with whipped cream and fruits of your choose. Enjoy! I like this so much, I can finish the whole pan (not in one go tho)

Aside from Chiffon Sando, I also made Fish and Chips, but I change to Fish and Rice.

Fish And Rice

I enjoy this food , very much. This was my comfort food when I was in college. It was a well know restaurant in Indonesia and very accessible from my boarding house, so this is my food.

Now I'm back home, small town ... the restaurant that I refer is not here nor any dining place got this food, I was force to make it. I did I am proud of it.

I "research" many Youtube's videos for this meal. But by the end of the kitchen... I go with what ever ingredients I got in hand. 

... I need to make this again.

Then I also made Risoles. This one is a rolled pancake with filling then it was coated with bread crumbs then deep fried,

Ragout Risoles

Inside My Beautiful Risoles

This snack is a popular classic snack in Indonesia, it evolve with times. In this picture I made a veggie ragout risoles. This time, I fold it beautifully , still not even (?!)  for each pieces but I was a lot tidier then previous previous one. And my dad approved. Before this I did made this multiple times, A smoke beef one, it never satisfied enough. Either the pancake too thick, I fold it too rough etc.But this time, I got my confidence back.

This is for today, I still got lot's of food to report, till then, have a nice day and stay warm and healthy. See you next post.  

Note: Follow or visit me on my Instagram for more of food that i learn to make ^^ >>> deltaechovictorindia