Salt-rubbed ocean trout

I was inspired by the salmon posted in Curiously Ravenous. The other night I came home from work with an almost-obsessive-like determination to cook up a storm. The bread from my previous post were the result of the cooking fever as were the potato salad and a turnip and carrot stew in dashi stock (not shown). God forgive me for I skinned my vegetables, threw away the water in which I boiled them, mashed them and mixed them with copious amount of mayonaise and sodium.

In the picture is salt rubbed ocean trout that I left overnight before grilling, seaweed salad, potato salad and shredded eggs, which usually comes as a obligatory side dish in nasi kuning, nasi uduk, nasi tumpeng and all sorts of nasi dishes (nasi means rice in Indonesian). It was a delicious satisfying meal that was just right. (^-^)

Sunday Bake-Fest

I made some chocolate pull-aparts in my favorite cake tin. The chocolate bread is bread dough mixed in with roughly a gazillion shreds of finely chopped dark chocolate. I fermented the dough overnight and after shaping, I left the dough to proof for about 6 hours. It's Sunday after all when time is a luxury that one needs no justification to savour.
The rest of the dough was converted into crusty plain bread rolls and salami batons. I think I finally got it. This morning I made just one bread bun from the lot of dough. I left it in the oven for a bit longer than I usually would and without my usual egg wash. A thick layer of crust formed and it was delicious. There was no need to add pats of butter for the smell evaporating from the roll was enough.

As for the salami batons, I topped the dough with tomato paste (instead of tomato sauce) after egg wash. I've been feeding my colleagues with previously made vegetarian sausage bread and one of them commented that the tomato sauce was too sweet. Having replaced vegetarian sausage which consisted of Asian flavouring and spices with Mediteranian style cured sausage, I thought this bread would capture the essence of pizza if I used tomato paste together with the rest of my usual ingredients: oregano, mayonaisse (not so pizza-like but I simply cannot live without this ingredient) and parmesan cheese.
I broke my pastry brush...

Just for Gina

Just for Gina, sepupu favoritku yang setiap malam nemenin aku masak di rumah (sambil nonton tv). Tapi eniwei, yang penting si Bohlam selalu dengan setia mengincipi masakanku, ngasih komentar, mengkritik tanpa malu-malu dengan kamera yang selalu siap memotret. Oh ai mis yu.
Wahai sepupu, pandangilah roti-rotiku yang akhirnya sukses setelah dirimu pergi mengembara dunia... mengilerlah sebanyak-banyaknya dan jangan lupa ngecesnya dilap ya. Kakakakaka.