Monday, November 24, 2014

It has been months after my last post. I've been busy since my last summer holiday (or lazy. Only God knows the truth ^^). I had a great summer holiday in Indonesia. It was amazing. I met all my family, my parents, my lovely sister, and all those people who I've never seen for years during my stay in Netherlands. The weather was amazing (including the heavy tropical rain,  but I still hate the mosquitoes and the flood), the foods were amazing too. I really miss the original taste of Indonesian food.

Speaking about food, when I was in Bandung, my sister in law got a box of snack named Almond crispy cheese. I think it's a new brand of snack because I never found it years ago. After one bite, I have to say that those thing is good. It was delicious and I would love to have another box. But too bad this snack was not available in Bandung because her friend bought from another city.

After the holiday end and I back to the Netherlands, I tried to find the recipe. I was not hoping I would find it but it turned out there are some people who already made and share the basic recipe. And  it is surprisingly easy to made.

From one recipe I could bake two times full of my baking sheets, but only half of them survived and could get inside my container. My daughter loved it. She ate most of the crackers by herself even before I took them off from the baking sheet.

Ingredients :
  • 75 grams egg white  (Tip : 1 large egg contain about 30 grams egg white. So you will need 2-3 eggs to get 75 grams egg white.)
  • 60 grams white granulated sugar
  • 50 grams cake flour (or All purpose flour)
  • 70 grams almond flakes
  • 70 grams grated cheddar cheese
  • 25 grams butter, melted
  • some grated cheddar cheese for sprinkle

Preparation :
  1. In a bowl, with a wire whisk, beat together egg white and sugar until bubbly. (Tip : For making this almond crispy, you don't need to beat the egg white until soft peak formed. There're no even a peak. Only bubbles)
  2. Add flour and melted butter into the bowl and mix them together with bubbly egg whites.
  3. Add almond flakes and grated cheese into the mixture and mix again.
  4. Scrap the side of the bowl to prevent sticky egg white mixture on it.
  5. Wrap the bowl with plastic wrap and let it rest for about 30 minutes in the refrigerator.
  6. Meanwhile, preheat the oven for 150 C (300 F) and layer a baking sheet with baking paper. 
  7. Take the almond mixture out from the fridge and fold and stir it once more with a spoon or spatula.
  8. Take about 1 tbs of mixture and put it on the prepared baking sheet. Spread it very very thinly and evenly. (Tip :  You can make it round, or rectangle, or unshaped, or anything, but the most important thing is spread it thinly (2-3 mm thin) and as even as possible to make it evenly cooked and crispy.)
  9. Repeat it with all the batter left. 
  10. Sprinkle on top with some of grated cheddar cheese.
  11. Put the baking sheet into preheated oven and bake it for about 10 minutes. Rotate the baking sheet and bake it again for another 5-6 minutes.
  12. Take it out from the oven and let it cool completely before removing all the almond crispy from the baking paper.
  13. Store it in a air tight container. Be careful not to press it too hard.