Perkedel (Indonesian Potato Patties)

Ingredients:

500g potatoes, cleaned, boiled with skin on and then peeled

2 eggs, seasoned with a little bit of salt and pepper, beaten

2 1/2 tbs fried shallots

1/2 tsp ground coriander

1 tsp chicken stock powder

Salt and pepper

Cooking oil 

• Quartered the potatoes and then mash the potatoes using a mortar and pestle or a potato masher.
• Season the potatoes with ground coriander, chicken stock powder, salt (about 3/4 tsp), pepper and then add in the fried shallots, mix until well combined. 
• In a medium frying pan, preheat oil over medium heat.
• Take about one heaped tablespoon of potato mixture, shape into flat round patty, dip it into the egg mixture, make about 4 to 5 patties and then fry them for about 5 minutes on each side or until they are golden brown. Repeat with remaining mixture. 

Note: Best to fry the patties in batches, because they are better to serve immediately after frying.

Tiramisu (without raw eggs)

Ingredients:

500g mascarpone, at room temperature

400g heavy whipping cream, cooled

1/3 cup of granulated sugar

2 tsp vanilla extract

24 to 30 pieces Savoiardi (löffel biscuits)

2 1/2 cups of strong coffee or espresso, let it cool completely

5 coffee liquor (such as Baileys)

Cocoa powder

• Combine coffee and amaretto in a shallow bowl. Set aside.
• In a large bowl mix the mascarpone, sugar, and vanilla extract (or vanille zucker) until soft and well combined.
• Whip the cold cream to stiff peak and then fold the cream into mascarpone mixture, do not overfold just until the cream and mascarpone are incorporated.
• In a 33 x 23 x 5 cm glass baking dish (13 x 9 x 2 inches) or individual glass dessert cups, dip each ladyfinger into coffee mixture (about 2 seconds) and arrange the soaked ladyfingers to the bottom of baking dish, you can break  some of them in half if necessary in order to fit the bottom of the baking dish. Spread evenly half of the mascarpone mixture over soaked ladyfingers, dust with cocoa powder and repeat layers one more time, after you dust the last layer with cocoa powder, cover with plastic wrap and refrigerate for 6 to 12 hours before serving.

Cah Sawi Pedas (Spicy Chinese Cabbage Stir Fry)

Ingredients:
1 Chinese cabbage (Napa cabbage), cleaned, cut the bottom off and cut the leaves diagonally into about 2 cm pieces
2 cloves of garlic, thinly sliced
1 large shallot, thinly sliced
1 red chilli, sliced
1 bird's eye chilli (optional)
1 tomato, cut into 6 pieces
50 ml water
1 tsp chicken stock powder
Salt and pepper to taste
A dash of sugar
2 tbs cooking oil

• Preheat oil over medium high heat, add the garlic and shallot slices, cook until fragrant. 
• Add the chillies, stir for about 1 minute or so and then add the Chinese cabbage, water and chicken stock, cook until the water is boiling, add tomato pieces, cook until the cabbage and tomatoes are tender. Season it with salt, pepper, a dash of sugar, stir to combine. Remove from heat immediately.
• Serve it with steamed rice.

Jacques Torres Chocolate Chip Cookies

These are the best chocolate chip cookies i've ever made, i found the recipe in youtube recipe wars. A chocolate chip cookies recipe to die for, once you've tried them you'll definitely fall for them. Well happy baking and enjoy!

Ingredients: 
2 cups minus 2 tbs cake flour* ( about 260g minus 2 tbs)
1 2/3 cups bread flour (185g)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 1/4 cups unsalted butter (299,5g)
1 1/4 cups light brown sugar (250g)
1 cup granulated sugar (225g)
2 large eggs
2 tsp vanilla extract
11/4 pounds bittersweet chocolate (566g), i use 50% cacao content
Sea salt for garnish

• For the cake flour*, if you don't own cake flour at home just make it by yourself. For every 1 cup of all purpose flour, you have to take out 2 tablespoon of all purpose flour and replace them with 2 tablespoon of maizena (corn starch). Sift the flour 2 times. 
• Sift the flours, baking soda, baking powder and salt into a bowl, set aside.
• Using a mixer, cream the butter with sugar until light for about 5 minutes. 
• Add in eggs, one at a time. Make sure to mix it well after each addition. Pour in vanilla extract. Reduce speed to low and then add the flour mixture, mix to combine for about 10 seconds.
• Add in the chocolate pieces and stir to combine.
• Cover the dough, press plastic wrap against dough or put the dough into a zipper bag (don't forget to press air out of the bag). Refrigerate it overnight to 24 hours before baking. The dough might be used in batches and can be refrigerated for up to 3 days.
• Preheat oven to 180 ˚C, sprinkle lightly sea salt on every cookie dough and bake for about 15 minutes or until golden brown, remove from oven let the cookies cool on the baking sheets for few minutes before transfer them to cool in a wire rack. 

Note:

• I always make my own cake flour, for this recipe i make 2 cups of cake flour, sift it for 2 times and then take out 2 tablespoon.
• When adding flour mixture you can use your rubber spatula instead of a mixer. 
• I reduced the amount of granulated sugar to 175g and light brown sugar to 200g.
• If you buy chocolate bars then break them into bite size pieces before adding them to the dough.