Mum’s Steamed Chocolate Brownies Recipe

Preparation : 10 Minutes

Cooking Time : 35 Minutes

Serves : 6-8 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Hi guys,

It’s weekend and love to share my mum’s best Steamed Brownies Recipe here. In Asia, it’s common to make cakes by steaming them. And the ovens in Asia normally are also different than in western countries.

This recipe is my promise to Sonam, and sorry that it took me forever to finish it. Have fun steaming, girl!

Ingredients:

3/4 Cup of Granulated Sugar (185 gr)

7 Tbsp of melted Butter (100 gr)

1 Cup of Chocolate milk (250 ml)

2 Eggs, medium

1/2 Tsp of Baking Powder

1 Bar of Dark Chocolate (125 gr), melted

2 Cups of AP Flour (250 gr)

1 Tsp of Cinammon Powder

A dash of cold espresso, optional

Fruits for decoration, optional

Instructions:

  1. Turn on your stove, put your steamer. I use a 6 inch springform pan (16 cm). Lay with some parchment paper.
  2. Melt butter and dark chocolate together and mix them with the chocolate milk. Set aside.
  3. Mix the AP Flour, cinammon and baking powder with a sift.
  4. Beat eggs and sugar on medium speed for about 2-3 minutes or until pale.
  5. Add in the melted mixture, mix with a spatula.
  6. Add in all the dry ingredients, mix with a spatula.
  7. Steam for about 30-35 minutes or until cooked.
  8. Take it out and cool it for about 10 minutes.
  9. Decorate with some powdered sugar and some favorite fruits.
  10. Enjoy with some nice coffee 🙂

Black Forest Ham Maccheroni

Preparation : 2-3 Minutes

Cooking Time : 35 Minutes

Serves : 4 Servings (Kid’s servings = 2 adult’s portions)

Episode : No video recipe available yet

Author : Christina Hann Trefzger

As I mentioned on my other post that today was the toughest day of my life, for dinner I made 3 completely different dishes. Salmon Salad for my love, Broccoli Parmesan Soup that was requested by Mack. And the last one was Black Forest Ham Maccheroni with Tomato Sauce for Lev. You won’t believe me if I tell you that he ate 2 bowls.

PS. The pic above was his portion.

For this recipe, I used:

250 gr (8-9 oz) of fresh Maccheroni, cooked (it takes 3-4 minutes)

1 Can (450 gr /15 oz) of diced Tomatoes

250 gr (8-9 oz) of Black Forest Ham

1 small piece of Parmesan Rind (if you don’t have, skip it)

2 Cloves of Garlic, miced

Salt, just a bit

A drizzle of Olive Oil

Fresh Parsley, chopped

PS. You can also add some sugar (1 Tsp), but since I cook for my kids, so no sugar. Normally I will add some finely chopped carrots. But I didn’t have any carrots today 😆. If you can’t find Black Forest Ham, just use Pancetta or other kinda ham. I like Black Forest one, because it is very lean and almost no fat. Depending on the saltiness of ham and parmesan rind, taste your sauce before you put salt in it.

Instructions:

  1. Turn on your stove into medium heat.
  2. Drizzle some olive oil so your ham won’t get burn (I used Black Forest one = almost no fat). If you use Pancetta, then you don’t need oil. Put in the Black Forest ham and minced garlic. Stir fry for a minute or so.
  3. Put in the canned tomatoes,  and Parmesan rind. If you cook for yourselves, you should add 1 Tsp of sugar now. Try it first before your put any salt, if you need some, add some then.
  4. Lower the stove heat and simmer for about 30 minutes.
  5. Turn of the heat and scatter some fresh chopped parsley.
  6. Take some of the Maccheroni pasta and serve with some tomato sauce.
  7. Garnish with some curly parsley (optional). xoxo 😘

Mango Avocado Spinach Smoothie (Vegan)

Photo 06.03.19, 12 10 34Preparation : 5 Minutes

Making Time : 5-7 Minutes

Serves : 2 Servings

Episode : 35 (Video Recipe is here)

Author : Christina Hann Trefzger

Photo 06.03.19, 12 10 06

Yay finally the weather is getting better here in Munich and just made this really delicious smoothie and it’s very easy to make. My kids love it and I am sure yours will too!

Ingredients:

1 Mango, medium size, diced

1 Avocado, cut

1/3 Cup of Frozen Spinach, drained

1-2 Cups of Tangerine Juice

A blender to blend all the ingredients

P.S. If you use fresh spinach, you’ll need a handful of it. And fresh spinach is a lot better. You can also sub the tangerine juice with apple juice, orange juice or pineapple juice. I like the combination of pineapple juice the most. Depending on which juice you’re mixing, the flavor with change a bit too. I like my smoothie a little bit thicker so I use about 1 cup of juice, if you like it a litte thinner then add more juice.

Instructions:

  1. Into your blender, throw in half of your mango, add all the spinach and then the mango again.
  2. Cut the avocado and scoop in the flesh into your blender.
  3. Add half of the juice, blend well.
  4. Add the rest of the juice, blend again. Give it a stir with a spoon if you need it.
  5. Enjoy it while it’s fresh. You can keep the smoothie in a fridge for 1-2 days. I won’t change the color. The acid from the juice and the mango keeps the avocado’s natural color. xoxo 💋

 

 

Indonesian Balado Eggs

Preparation : 10 Minutes

Making Time : 50 Minutes

Serves : 6-7 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

Photo 07.03.19, 12 46 26

Hi guys!

We’ve been sick for months but this doesn’t hold me back from sharing my recipes. I’ve been craving something spicy but not too spicy. And since I love eggs, so I decide to make some Balado Eggs. Balado is a dialect from Minangkabau (where Rendang originate) and means “with chillis”. So if you’re in Indonesia and check out on a menu and spot “Balado”, watch out. Normally it is very SPICY!

I modify this recipe a bit and it’s a lot milder so that everybody can enjoy it. Traditionally Balado Eggs are hard boiled eggs with very spicy sambal sauce. I don’t really like to eat hard boiled eggs, so I boil them for 8 minutes ish (so I still have runny yolks). If you like hard boiled eggs of course, you cook your hard boiled eggs.

Here is the list of the ingredients:

6-7 Boiled Eggs

6-8 Dried Chillis, cut, deseeded and soaked in hot water

4 Red Paprika Peppers, deseeded and cut

4 Cherry Tomatoes

3-4 Cloves of Garlic

1 Onion, diced

3 Kaffir Lime Leaves

1 Lemongrass Stalk, cut into halves and pounded

2 Tbsp of Brown Sugar

1 Tsp of Salt

Juice of half a lemon

1/3 Cup of Oil

Instructions:

  1. Into your blender, throw in the cherry tomatoes, paprika peppers, garlic, onion, dried chillis and oil (leave some for frying later) and blend them until smooth.
  2. Turn on your stove to medium heat.
  3. Into your wok, add in some oil and pour in all the blended mixture and give it a stir.
  4. Add in kaffir lime leaves, lemongrass stalk, brown sugar and salt.
  5. As soon as it boils, lower the heat. Put the lid on and leave some small space so that the water from the lid won’t get into your wok again.
  6. Cook for about 50 minutes or until it reduces to 3/4, turn off the heat and add in the lemon juice.
  7. Add in the boiled eggs and serve with some warm rice. xoxo

Photo 07.03.19, 12 46 00

 

Mango Tiramisu

Preparation : 15 Minutes

Making Time : 30 Minutes

Cooling Time : 1 hour to overnight

Serves : 8-10 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

Photo 06.02.19, 17 49 41

Hi guys!

It’s weekend! It’s dessert time yaaaaaaaaaaaaaay! I have made this georgous Mango Tiramisu a couple of times and my friends really love it so I thought to share this recipe with you!

This is a twist of classic Tiramisu and kid friendly one too. If you make it for yourselves (no kids, then I’d recommend you to dip your lady fingers into some Limoncello and it will give you really nice flavor!).

And if you have been reading my blog /following my instagram, you’d know that almost all of my recipes are not so sweet or so salty 🙂

For this recipe, I don’t have a video recipe yet, but if you want to see how I make my mango cream, you can check it on youtube here: Thai Mango Sticky Rice

Here is the list of the ingredients:

1 Mango, skinned, cut and blended

2 Tbsp of Coconut Cream

1 Tbsp of sugar (if your mango is already sweet then don’t add any sugar)

A pinch of Salt

25-30 Lady Fingers

500 gr of Mascarpone Cream Cheese

200 gr Heavy Cream, whipped

1-2 Tbsp of Sugar

Vanilla Extract or Vanilla Sugar

1 Glass of Lemon Juice  (Limoncello if you want something with alcohol)

Ikea Casserole Dish (Honestly I don’t know the size)

Instructions:

  1. Clean, skin, cut and blend your mango in a blender.
  2. Turn on your stove into medium heat, on your sauce pan add in your blended mango. If it is a sweet mango, don’t add any sugar, add 1 tablespoon of sugar if it is sour) along with 2 Tbsp of coconut cream and a pinch of salt. The salt with enhance the sweetness of the mango. Don’t worry it won’t make it salty.
  3. As soon as it boils, lower the heat into really low and let it simmer until it gets really thick (normally it takes 15 minutes ish) and turn off your stove. Let it sit for about 15 minutes and then keep it in a fridge.
  4. In your large bowl, whip your heavy cream with sugar and vanilla extract until thick. If you use vanilla sugar, then reduce the amount of the sugar.
  5. Add the mascarpone cheese little by little into your whipped heavy cream and mix until all of the mascarpone is mixed with the whipped cream.
  6. Dip your lady fingers in lemon juice (or limoncello) and arrange them on your casserole dish.
  7. Add in some cream cheese mixture and spread it even with a spatula or a spoon.
  8. Spread some mango cream.
  9. Repeat again with lady fingers until all ingredients are done.
  10. Put it in a fridge for at least an hour or overnight.
  11. Enjoy it with your friends xoxo

Photo 06.02.19, 17 49 41 (1)

 

Super Moist Chocolate Cake

Preparation : 10 Minutes

Making Time : 60-70 Minutes

Serves : 6-8 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

Photo 01.03.19, 17 22 07

Hi Guys!

I just baked this super moist super delicious chocolate cake for my in laws. They came to visit us in Munich and I thought to bake a small cake for us. My family is very small; my husband, me and Mack (4 yo) and Lev (1 yo). At home only me and Mack eat eat cakes and then no one is going to finish the rest. As the result, most of my cakes end up in the trash can. Have you ever had the same problem? If you do, this super moist cake is a great recipe for you.

I baked it in a 21 cm springform (around 6 inch size). And it is just perfect for small families like ours. Let me show you the list of the ingredients!

All you need is:

4 Medium size eggs, room temperature

2/3 Cup (135 gr) of Granulated Sugar

1 1/3 Sticks (150) of Butter, melted

2/3 Cup (85 gr) of AP Flour

3/4 Cup (75 gr) of unsweetened Cocoa Powder

A pinch of Salt

1/2 Tsp of Baking Powder

A dash of Vanilla Extract

1 Tbsp of decaf Espresso, cold

Powdered Sugar/Sugar Powder/ Confectioner’s Sugar, Optional

Confetti, Optional

16 cm / 6 inch springform

Photo 01.03.19, 18 20 02

Instructions:

  1. Preheat your oven at 180 degrees Celsius or 350 degrees Farenheit.
  2. In your large bowl put in the sugar and eggs, beat for about 3 minutes on medium high speed or until it is pale.
  3. Add in the melted butter and mix well.
  4. Add in vanilla extract and espresso and mix well.
  5. Sieve all the dry ingredients into the mixture and use a plastic spatula to combine.
  6. Always line your springform with some parchment paper. Pour in the mixture in your springform and tap a little bit.
  7. Bake on a medium rack or lowest rack depending on your oven for about 50-60 minutes or until it’s completely baked through. Insert a toothpick and as soon as it comes out easily and nothing creamy sticking on the toothpick then it is done.
  8. Take it out, and let it cool. It takes about 15 minutes.
  9. Sieve some powdered sugar and scatter some confetti. Enjoy with a cup of nice latte macchiato xoxo

 

Authentic Indonesian Beef Rendang Recipe (Mum’s Recipe)

Preparation : 20 Minutes

Cooking : 3 hours at least

Serves : 6-8 portions

Episode : 29 (Video recipe is here )

Author : Christina Hann Trefzger

Hi guys,

I hope you all have a great day! People have been asking my beef rendang recipe and since I have a little bit of free time, so I thought I just make it.

Beef Rendang originated from Minangkabau, Indonesia (on Sumatera Island) and has been spread to a lot of countries such as Singapore, Malaysia, and the Netherlands. Rendang is a spicy meat dish cooked in coconut milk a long with a lot of herbs and spices at least for 3 hours. Some even cook for 6-8 hours. The longer you cook it, the best the result is.

CNN has crowned Beef Rendang as the most delicious food in 2011 and 2017.

On this recipe, I am cooking my mum’s recipe (as usual) but this one is kid-friendly Rendang so it is NOT spicy at all. Regardless the spicy chillies, it tastes very authentic.

List of the ingredients:

1,5 kg (3 Lb 4 Oz) of Beef .

1000 ml (4 Cups) of Coconut Milk

1 large Onion, finely chopped.

5 Garlic Cloves.

2 Lemongrass Stalks, cut and pounded.

4 Kaffir Lime Leaves.

3 Tbsp of Cummin Seeds.

2 Tbsp of Coriander Seeds.

1 Tbsp of Fennel Seeds.

3 Tbsp of Smoked Paprika Powder.

1 Tbsp of Ginger Powder.

1 Tsp of Galangal Powder.

1 Tsp of Ground White Pepper.

4-5 Cardamon Pods.

A pinch of Nutmeg, grated.

Salt, to taste.

Some oil to fry.

P.S. My mum always uses turmeric leaves in her rendang, but there is no way to find turmeric leaves in Munich unless you grow them by yourselves.

How to cook Beef Rendang:

  1. Cut the beef into small pieces (2-3 cm/ 1 inch big) and set aside.
  2. Roast all the seeds and pods (cummin seeds, coriander seeds, fennel seeds and cardamon pods) at medium heat for about 3-4 minutes or until you can smell the fragrance.
  3. Grind all the seeds, cardamon pods and salt (1 Tsp) until fine like powder.
  4. Put the garlic cloves inside and grind too.
  5. Toss the lemongrass stalks and pound lightly.
  6. If you don’t have a pestle or you don’t want to grind. You can also use a mixer. Don’t put the lemongrass stalks in the mixer tho.
  7. Turn your stove into medium to high heat. Into your pot, put some oil and fry the chopped onion until translucent. Add in the ground spices and fry for a minute or so.
  8. Add in the beef and cook for about 3-5 minutes. Mix in all the powder spices with the meat well.
  9. Pour in the coconut milk and toss in the kaffir lime leaves.
  10. Cook at medium heat and you have to still it occasionally. Don’t let the coconut milk break or curdle.
  11. Cook for at least 3 hours and turn the heat lower if you see the coconut milk turns  thicker.
  12. Serve with some Pandan or Jasmine rice and of course for the adults, serve it with Indonesian sambal (spicy sauce). Enjoy! Christina xoxo

 

Video recipe, click the image below:

 

Hainanese Chicken Rice

Preparation : 15 Minutes

Cooking : 20-25 Minutes

Serves : 4 portions

Episode : (no video availble yet)

Author : Christina Hann Trefzger

Hainanese Chicken Rice is very popular in Singapore. You can’t go to this country without trying this dish. It’s so popular that is considering as one of the national dishes in Singapore. In other countries like Brunei, Malaysia, and Indonesia you can find it in big cities. I think in south east asian style is more interesting because we like to put some other herbs that normally aren’t use in China.

I have made Hainanese Chicken Rice countless time and I really like this recipe and it’s super easy.  If you have chicken soup/stock on hand, it takes only 15-20 minutes. If you have a ricecooker, it’s even easier.

List of the ingredients:

2 Cups of good quality of Rice, I use Jasmine if you have Pandan rice would be better.

2-2.5 Cups of Chicken Stock (I made by myself, I will write for the next recipe and will link it too).

1/2 Tsp of Ginger Powder.

1/2 Tsp of Galangal Powder, if you can’t find it just skip it.

1/2 Tbsp of Chicken Bouillon.

1/2 Tbsp of Garlic Powder.

2 Lemongrass Stalks, cut into 5 cm long and pound with a pestle.

1 Pandan leave, if you can get it skip it.

Salt, to taste (I don’t put any).

P.S. My family and I don’t really consume a lot of sugar or salt. Most of my recipes have very little of salt. I don’t put salt here, neither in my soup nor in my rice. There is a little salt in the bouillon. You can put a little bit of salt, we just don’t need it.

How to cook the rice:

  1. Put your rice in a pot and clean it with water. Rub it with your hands. Make sure you clean the starch away. In Asian cooking, it is very important to wash the rice.
  2. Add in the chicken stock, ginger powder, galangal powder, chicken bouillon, garlic powder and stir well. If you want salt, you should add it in now and stir well too.
  3. Put in the pounded lemongrass stalks and pandan leave.
  4. Turn on stove heat into high.
  5. Cook until it boils and turn into low heat. You need the steam to cook the rice.
  6. I like to cook rice in low heat but in longer time. The rice is evenly cooked and it tastes better. I cook it about 20-25 minutes.
  7. Done! I serve it with the chicken from my chicken soup, some cucumbers and red bell pepper dices. Enjoy 💓

Classic Italian Lasagna

Preparation : 15-20 Minutes

Making and Baking : 30-35 and 40-45 Minutes

Servings : Serves 6 to 8 portions

Episode :  (no video available yet)

Author : Christina Hann Trefzger

Who doesn’t love Italian Lasagne. The crispy top with crunchy edge and creamy oozy inside. My husband, Nick is always very happy if there is lasagna on the table. He can just eat it everyday. We love lasagna, and always keep it in the oven if we don’t finish it and Nick will take some to go to work for his lunch.

I’ve made so many different kinds of lasagna and I’d love to share with you this recipe.

I used this Ikea Casserole dish, to be honest, I don’t know the size (sorry).

List of the ingredients:

Barilla lasagna sheets

500 gr Ground Beef

2 German Sausages (picante), can’t find Italian sausages and I think they taste quite the same. Remove from the casing.

2 Carrots, finely chopped.

2 Celery Stalks, finely chopped.

1 Onion, finely chopped.

3 Cloves of Garlic, chopped.

2 Cans of chopped tomatoes.

1 Can of crushed tomato.

2 Tbsp of Tomato paste.

1 Cup of beef stock (you can also use  1 Tbsp of beef bouillon and mix with warm water).

1 Tbsp of sugar.

Salt and Pepper, to taste.

1-2 Tbsp of Italian Seasoning.

3 Bay leaves (take them out later otherwise it will taste weird/bitter).

1 Cup of freshly grated Parmesan cheese.

1 Cup of freshly grated Mozarella cheese.

1 Cup of Ricotta cheese.

Some Olive Oil.

Freshly chopped parsley for garnishing.

*If you don’t want to grate your own cheese, you can also get a bag of Cheese for Casserole (very common in Germany to use those kinds of cheese).

How to make your lasagna:

  1. Into my pan on medium high heat (you can also use a dutch oven or anything higher on the sides because you’re making the lasagna sauce) put some olive oil. Put chopped onion, carrots and celery. Cook for about 3-5 minutes.  Put your ground beef, Italian/German sausages, and garlic inside. Mix all of them together. Cook for about 2-3 minutes.
  2. Toss in all of the canned tomatoes (chopped and crushed ones), beef stock and the tomato paste. Mix well. Lower the heat into low medium.
  3. Add in the Italian Seasoning, I love it so much sometimes I add in 2 Tbsp 🙂 and then the bay leaves. Cook for about 25-30 minutes.
  4. Don’t cook the lasagna sheets, trust me!
  5. During the time preheat the oven to 360 F (180 Celsius). My oven is slightly hotter than other people’s, I have no idea why.
  6. To assemble, get a ladle spoon and your casserole dish. Spread some ricotta cheese with a spoon, sprinkle parmesan, mozzarela, add some sauce and lay lasagne sheets (mine was about 4 sheets. Repeat until your casserole is full or your sauce and cheese are done. But save some cheese for the top part tho, otherwise you’ll bake the sheets and you don’t want that.
  7. Bake in the oven for about 40 minutes and after that I turn my oven into 200 C (400 F) and bake for about 5 minutes. Garnish it with some parsley.
  8. Enjoy your lasagna with a glass of good Chianti or Barolo. Enjoy!

P.S. Above is the pic before the oven

xoxo