Members of KBB come from many parts of Indonesia and of the world. We communicate through email and mailing list where we can discuss what the recent task is all about. Some of us have known each other for quite a long time and most of us haven't even met. I first met some of KBB members who reside in Bandung, West Java, Indonesia on our holiday.
We were invited to a talkshow at the Female radio station where I first came to know who is who. It was a fun talk with Alti as the radio announcer and it was all about KBB, especially those who live in Bandung. It was nice to hear that these ladies enjoy baking and getting along with the other ladies from other parts of Indonesia in KBB. Thank you, Mira, who organized this program to live on air. I actually have a dream to get together with all the KBB members, if I could. Maybe one day.
While we were there, we then had lunch together at one of well-known Sundanese restaurants which is named Sindang Reret. I love Sundanese food. I just love the humble cuisine, the sweetness of fresh ingredients that you can taste in every bite. We'd love to go visit Bandung again next time we travel in Indonesia since my husband likes the city (while he dislikes Jakarta that much), which is a good news.
This month, KBB is going cheesy. Our #12 task is Cheese Souffles, and hosted by Zita.
Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.
- 100g unsalted butter
- ½ cup plain (all-purpose) flour
- 300ml milk
- 1 cup grated cheddar
- 2 Tbs freshly grated parmesan
- ½ tsp Dijon mustard
- pinch cayenne pepper
- 4 eggs, separated
Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes. Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well. Lightly beat the egg yolks and add these to the cheese mixture. (I add chopeed parsley). Mix well.
Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.
We ate cheese souffle with my homemade tamarillo chutney. I think it works as I don't really fancy eggy lunch. Tamarillo chutney helps to balance the taste of eggs in souffle.
Next week, I am going to post an entry for Linda's Got Milk event. Have a look at her page, and see if you can do something, too?
Kisah si Souffle
Ga ada halangan yang berarti sih saat bikinnya, soalnya rada gampang dan cepat. Yang bikin repot adalah saat memotret hasilnya. Karena souffle terkenal temperamen dengan suhu ruangan, begitu keluar dari oven langsung jepret sebelum keburu nyungsep dengan suksesnya. Settingnya sudah disiapkan selagi souffles berada di oven. Musti siap-siap oven gloves ya!
Di langkah pengadukan keju dengan roux untuk menjadi bechamel sauce, aku tambahkan cincangan parsley, buat ngimbangin legitnya keju dan baunya telur.