Friday, November 22, 2013

[ENDORSEMENT] HOMEMADE DECO-ROLLCAKE FROM HITOKUCHISHOPPU

Hello readers! Have you ever heard about Hitokuchishoppu?

Hitokuchi Group has been in the food industry since 2011 and Hitokuchi Bakery is a new baby born from the group. The bakery has been baking gourmet roll cakes from scratch, decorating them beautifully, and delivering them to our customers' doors since 2013. Each cake is carefully made from scratch with only the finest, all-natural ingredients, just like you would use at home. 


And one day, I got an email from Nadya Stephanie, an owner of Hitokuchi. She wants to endorse me with this minion deco-roll cake. Surely, I'm shocked when I got this cake, because too cute to eat! Well, Nadya Stephanie is a young woman who loves to cook, especially in art and beauty. She started her own Japanese food business and expanded to sell customisable printed roll cakes that adopted from Japanese baking technique. And her greatest dream is one day to swing open the doors to a shiny new bakery with her name on it.


Each product is made from scratch in their home kitchen and decorated to reflect the tiniest detail possible. They love to capture the personality of their customers in the designs of theirs baked goods, because customer's happiness means everything to them. As a business, making money is important and necessary, but their greatest delight is in the smile and joy that spreads across the face of a happy customer. 


The cake looks so cute, right? But don't worry about its taste, the taste was good with the softness cake, served with cream and cheese inside! This could be a friend to your morning breakfast and is perfect served alongside a warm tea.

Wanna get some and how to order this cute cake? Please read the details below.
  • Orders for Monday - Friday should be placed at least three days in advance
  • Is it possible to order deco roll cakes with custom decoration? Yes, they can accommodate and create special designs with personalised message for you.
  • Their cakes are made with the freshest of ingredients, therefore they are perishable and need to be refrigerated, will keep for approximately one week in the refrigerator. 
  • They ship their beautifully hand-made deco roll cakes via JNE anywhere in Indonesia (as long as your city appears in the destination box). All orders will be shipped using one day delivery with shock-proof food grade packaging.
And for further information and details, you can go and follow their instagram : hitokuchishoppu & nadstephtan (owner).

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Tuesday, November 19, 2013

[NEW] RON'S LABORATORY - MOLECULAR GASTRONOMY GELATO

What did you think of liquid nitrogen? Of course, we immediately thought of the gelato - which is currently popular everywhere. Jakarta is ideally suited to develop the business, which was originally a popular of bubble tea, then the presence of cronuts and now many people sought for it, and finally now emerging the new innovation by using liquid nitrogen for making a gelato.

And not many places that provide gelato with liquid nitrogen technique, this may be one place that you can find in one of the malls at Jakarta, with cafe concept that makes you feel  comfortable to linger there.


Liquid nitrogen ice cream has become a crazy thing that was sweeping the trend of cooking shows and or better known by the term of molecular gastronomy. The liquid nitrogen that makes the dough of gelato quick to be served - it's ready in a minutes.


Last night, I wanna met with my friend and also a food blogger, Angelina Yuliana at Grand Indonesia. Because of Jakarta, is a city where always have a traffic jam everywhere, making me late to get there. And finally, after several hours stuck in traffic, we decided for looking something fresh and exactly this gelato - which is also one of the new tenants opened in Grand Indonesia.


Red Velvet (IDR 60.000) is a medium roast chocolate gelato with cream cheese (topping injection). This gelato isn't too sweet and perfectly served with creamy cheese, such a perfect combination for both. If you notice anything unusual with the photo? Yeah, right! The topping injection should used injections, but this time replaced with a pipette - which is due to injection stock has been exhausted. But don't worry, if you come and visit this 'laboratory', these injections are available for you.


The Breakfast (IDR 60.000) is the newest menu on this November, it was a plain base gelato with nutella swirl topped with crunchy cornflakes. I really like this gelato, love each sweetness of every sip, especially for the nutella and the crunchiness of cornflakes, so mouth-watering!

What a lucky, we met with the owner of Ron's Laboratory, Ronald Prasanto - his name, very well-know as a coffee master and gastronomy chef. Why do we get to meet him? Perhaps the reason this is a bit silly, because I and Yuliana is foodblogger, where we always to take a picture of our food - it may look 'weird' and busy ourselves. And finally, we are visited by the owner, ranging from questions about the satisfaction of gelato that we've order until we talked about coffee and molecular gastronomy.


And finally, he explained a little about coffee and invited us to taste 'Manual Brewing' directly made by Ronald Prasanto. What is a Manual Brewing? That is one way of making coffee manually, from on puree beans, coffee filtered using Kalista and wavy filter paper. In this process, all of them must be precise, such as the heat level to be 80 degrees Celsius. Then, put the coffee powder in the filter, then doused with hot water (but not too much, the water shouldn't seep up and down) aim to undertake 'development' coffee molecules for maximum results, for about 2-3 minutes. After that, then doused with hot water and liquid whole coffee has gone down and ready to be enjoyed. 

*This time, he used the Ethiopia coffee beans, which produce different flavors - high acidity and less bitterness.


In addition, because I'm also a coffee lover and he also made ​an ​espresso for me - to differentiate between the taste of Espresso and Manual Brewing. Manual Brewing looks cleaner without the 'froth' whereas espresso coated with 'froth' on top, oh why? Because the espresso through the pressure process in the making. And if you wanna know more about coffee, you can visit and meet him on Monday night, many coffee lovers gathered on that night and you can ask and learn from them.

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RON'S LABORATORY
Jl. MH. Thamrin No. 1
Grand Indonesia - West Mall 5th Floor ED2-12B
Twitter : @ronslaboratory

Sunday, November 17, 2013

[SNACKS] ALMOND CRISPY CHEESE


LOOK! WHAT I'VE GOT??


There's no word can describe about this snacks!
This one of favourite snacks from Surabaya, especially from Wisata Rasa, which provides a wide choice of snack food souvenirs typical of Surabaya and other areas. There is also a souvenir pack with affordable prices and typical snack choices from various regions, including Lapis Surabaya, Blinjo Cake and many more.


These snacks are crispy thin round, and there were shavings  cheese and sliced ​​almonds on the top, which adding to the delights of this cookies. And honestly, eat a box of this alone wasn't enough for me.
This really got me hooked, for sure!

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Wednesday, November 6, 2013

ONE OF THE BEST LASAGNA IN TOWN BY LASAGNA LASAGNE!

Lasagna pasta is made ​​from thin layers are arranged in layers with toppings and covered in homemade sauce mixed with minced beef. Popular of Italian food does look quite complicated to make, then do not be surprised if the price of a serving of lasagna is usually pretty expensive.
Until now, perhaps you can find lasagna only in restaurants. But now I will introduce you to the Lasagne Lasagne, is  a homemade lasagna made ​​by Virra Vinsenssa.


Yesterday, I just got a package from Lasagna Lasagne. Firstly, I'm so curious to try this lasagna, which is said that's one of the best lasagna in town. And what? I'm totally agree with the others opinion about this. Then you look at its packaging! It was quite simple and eco-friendly, made me still curious.


And when I opened the packaging, this lasagna is so tempting though just by smelling it. And to add the deliciousness, firstly I put my lasagna to the microwave. I think it's better to serve in warm condition, because the melted cheese and sauce are really very tempting your taste buds!


And especially for pasta lover, you should try homemade lasagna from Lasagne Lasagne, because its presentation and taste are also very competitive, not least with that you find in a restaurant. Believe me, it's really worth!


Can be seen as the photo above, that lasagna looks so tasty and tempting. Layers of pasta and minced beef that could be considered pretty much, make you can't wait to eat it straight! HAP HAP!

Oh ya, for your information - Lasagna Lasagne also provide for the other flavours such as original beefmushroom and mix beef & mushroom. And this lasagna are also available in two sizes : 
- Personal size (IDR 45.000) // 15 x 7 x 3 cm
- Large size (IDR 85.000) // 18 x 8 x 4.5 cm

Want to know how to get this delicious and savory lasagna? You simply order by phone, approximately 2-3 days earlier. 

And don't worry, all this lasagna are fresh from the oven!

LASAGNA LASAGNE
Phone : +62 856 1300 086
Line : Lasagnalasagne
Instagram : lasagnalasagne1

Saturday, November 2, 2013

[RECIPE] HOMEMADE VANILLA PANNA COTTA

Panna cotta (from Italian cooked cream) is the simplest of desserts made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set - which is served with berries, caramel/chocolate sauce, fruit, etc.

Nowadays, panna cotta is almost invariably made with gelatin, which gives it a smooth texture and melt in your mouth. But you can create a wide range of taste and richness depends on the type of dairy used.

Plastic Cups

Main Ingredients

Sweet and Fresh Strawberries

Vanilli Essence

Gelatine Sheets

Place the gelatine leaves into the bowl with cold water. Leave for a couple of minutes to soften. When soft, remove them from the water and put into the pan of cream. Mix together until the gelatine dissolves.

Place the pan on a medium heat and allow to warm while continuously stirring. Don't bring it to a boil. When it reaches a simmer, remove from the heat.

Then prepare a container with cold water (may be added with ice cubes), to cool the dough that had been cooked. Stir until the dough is cool enough.

 There are so many reasons to love this dessert. I love a moment of dipping a spoon into a creamy pot of panna cotta, swirling a sauce of chocolate and strawberries on top.


As I know, panna cotta is always gluten-free! If you are looking for a dessert to expand your gluten-free dessert repertoire, then panna cotta should be on your list. As long as your dairy, gelatine, and flavoring are gluten-free, you are good to go. Cheers!

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