Ingredients A:

• 2 Chicken char siu (Chinese-style barbecue chicken)
• 2 Sweet chicken sausage (Chinese-style sweet chicken sausage)

Ingredients B:

• 50 g Palmboom^® Cake Margarine
• 2 Eggs
• 3 tbsp FILMA^® Cooking Oil
• 2 cloves Garlic, finely chopped
• 1 tbsp Fish sauce
• 2 Spring onions
• 2 tbsp Tomato sauce
• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Stock powder

Instructions:

• Heat FILMA^® Cooking Oil in a pan over medium heat. Add the eggs and scramble them
• Add the fish sauce and cook until fragrant. Remove and set aside
• In the same pan, melt Palmboom^® Cake Margarine, then sauté the garlic until aromatic
• Add the sliced chicken char siu and sweet chicken sausage, then add the cooked white rice and stir well to break up any clumps
• Season with salt, pepper, and stock powder. Stir until evenly combined
• Add the tomato sauce and mix until the rice is evenly coated
• Finally, add the sliced spring onions, give everything a final stir, then end by removing from heat

Serving suggestions:

• Serve with pickled cucumber and sambal of your choice

The post Fried Rice a la Makassar with Palmboom Cake Margarine appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Strawberry Soft Cake

Ingredients A:

• 125 g Egg yolks (approx. 8 eggs)
• 100 g Strawberry flavoured milk
• 100 g Strawberry purée
• 100 g FILMA^® Cooking Oil
• 125 g Medium-protein flour
• 15 g Cornflour
• 2 g Baking powder
• 1 g Salt
• Rose pink food colouring, as needed

Ingredients B:

• 250 g Egg whites (approx. 8 eggs)
• 150 g Granulated sugar
• 5 g Cream of tartar

Instructions:

• In a bowl, combine all Ingredients A and whisk until smooth and evenly incorporated. Adjust colour with rose pink food colouring as needed.
• In a separate bowl, whisk Ingredients B until soft peaks form.
• Add one-third of the meringue mixture (Ingredients B) into Ingredients A and fold gently to lighten the mixture.
• Add the remaining meringue in two portions, folding carefully each time until fully combined and no streaks remain.
• Pour the batter into a lined 40 × 60 × 2 cm baking tray and spread evenly.
• Bake in a preheated oven at 200°C for 15 minutes.
• Allow to cool completely before cutting into round layers (16–20 cm diameter) to yield approximately 6 pieces.

Strawberry Custard

Ingredients:

• 500 g Strawberry flavoured milk
• 50 g Granulated sugar
• 30 g Cornflour
• 25 g Medium-protein flour

Instructions:

• Mix all ingredients and cook over medium heat until thickened.
• Once cooked, cover the surface with cling film and allow to cool.

Buttercream

Ingredients:

• 500 g FILMA^® Baker’s Cream Fat
• 275 g Liquid sugar (fructose)
• 150g Sweetened creamer

Instructions:

• Whisk FILMA^® Baker’s Cream Fat until light and slightly fluffy.
• Add liquid sugar and sweetened creamer, then continue whisking until the buttercream is smooth, light and airy.

Assembly

• Gently fold 150 g of buttercream into the strawberry custard until smooth and uniform.
• Assemble the cake by layering the Strawberry soft cake with strawberry custard and sliced strawberries, building up to six layers.
• Apply a smooth coat of buttercream over the cake, then finish with fresh whole strawberries.

The post Strawberry Shortcake appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

The post Crispy Chocolate Almond Pie appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Canai Dough

Ingredients A :

• 500 g Medium-Protein Flour
• 50 g Whole Egg (about 1 egg)

Ingredients B :

• 250 g Warm Water
• 30 g FILMA^® Prestige (Butter Blend Margarine)
• 30 g Sweetened Creamer
• 8 g Salt

Ingredients C :

• 100 g FILMA^® Prestige (Butter Blend Margarine) melted
• 60 g FILMA^® Minyak Goreng

How to Make :

• Combine Ingredients A and Ingredients B, then knead until the dough becomes smooth and elastic.
• Divide the dough into 70 g portions, coat lightly with Ingredients C, and store in a covered container. Let rest for 15–30 minutes.
• Roll out each dough ball as thin as possible into a rectangle, brush again with Ingredients C, then cut thinly (like noodles). Gather the strips and roll them into a circular shape.
• Cook on a hot pan until golden brown on both sides.
• In the center of the dough, crack an egg (cook until half-done), then add the curry beef filling and sliced spring onions.
• Bird’s Nest Roti Canai is ready to serve

Curry Beef Filling

Ingredients A :

• 40 g FILMA^® Prestige (Butter Blend Margarine)
• 30 g Garlic, coarsely chopped
• 200 g Onion, sliced
• 400 g Minced Beef

Ingredients B :

• 15 g Granulated Sugar
• 10 g Curry Powder
• 3 g Salt
• 6 g Broth Powder
• 6 g Ground Pepper

Ingredient C : (additional)

• 12 Whole Eggs

Ingredient D : (additional)

• 200 g Spring Onions, thinly sliced

How to Make :

Sauté Ingredients A until fragrant and cooked through. Add Ingredients B and mix until evenly combined. Adjust seasoning to taste. Serve the curry beef filling with eggs and sliced spring onions.

The post Bird’s Nest Roti Canai appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Balikpapan Mantau (Steamed Buns)

Starter Dough (Sponge) :

• 150 g Medium-Protein Flour
• 3 g Instant Yeast
• 4 g Granulated Sugar
• 75 g Water

How to Make :

Sift the flour, then add yeast and sugar. Mix well, then pour in the water and knead until smooth. Place the dough in a covered bowl and let it rise for 30–45 minutes at room temperature.

Main Dough :

• 40 g Granulated Sugar
• 2 g Instant Yeast
• 1 g Bread Improver
• 1.2 g Salt
• 2 g Double-acting Baking Powder
• 50 g Medium-Protein Flour
• 20 g FILMA^® Pusaka White Baker’s Fat

How to Make :

Dissolve sugar and salt in water, then pour into the starter dough and mix well. Add baking powder, yeast, bread improver, and flour, then continue mixing until the dough becomes homogeneous. Add FILMA^® Pusaka White Baker’s Fat and knead again until smooth and elastic. Divide the dough into 30 g portions, flatten slightly, then shape into tight, round balls. Place each dough piece on a small square of paper and let rest for 30–40 minutes (do not overproof, as this can cause wrinkles after steaming). Steam for 10–12 minutes.

Black Pepper Beef Filling

Ingredients A :

• 500 g Beef
• 10 g Cornstarch
• 25 g Sweet Soy Sauce
• 25 g Oyster Sauce
• 5 g Soy Sauce
• 5 g Baking Soda

Ingredients B :

• 30 g FILMA^® Cooking Oil
• 25 g Garlic, minced
• 200 g Onion, sliced
• 15 g Oyster Sauce
• 10 g Tomato Sauce
• 25 g Sweet Soy Sauce
• 10 g Black Pepper
• 2 g Salt
• 10 g Sugar
• 100 g Green Bell Pepper
• 100 g Red Bell Pepper
• 30 g Spring Onion

How to Make :

1. Combine all ingredients from A and marinate in the chiller for 1 hour.
2. Heat FILMA^® Cooking Oil, then sauté garlic and onion until fragrant. Add the marinated beef and the rest of the seasonings.
3. Once cooked, turn off the heat and add bell peppers and spring onions. Adjust seasoning to taste. The filling is ready to use.

Finishing

Take the steamed mantau, remove the paper liner, and fry using FILMA^® Goodfry Deep Frying Fat until golden brown. Drain, slice open, and fill with black pepper beef. Enjoy Balikpapan-Style Black Pepper Beef Mantau while warm.

The post Balikpapan-Style Black Pepper Beef Mantau appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A: (Ground Spice Mix)

• 1 thumb-sized piece Turmeric (3–4 cm)
• 3 cm Ginger
• 8 Shallots
• 5 cloves Garlic
• 1 tsp Salt
• 1 tsp Broth Powder
• 1 large Red Chili
• 3 Bird’s Eye Chilies
• 50 ml FILMA^® Cooking Oil

Ingredients B:

• 1 Free-range Chicken, cut into 16 pieces
• 1 tbsp Tamarind Water / Lime Juice
• 1 tsp Salt
• 250 ml Coconut Water + 250 ml Water
• 3 Pandan Leaves, cut into small pieces
• 5 Kaffir Lime Leaves, stems removed
• 2 Lemongrass stalks, bruised

Ingredients C: (Fragrant Leaves Mix)

• 10 Curry Leaves / Salam Koja Leaves
• 2 Pandan Leaves, cut into small pieces
• 5 Kaffir Lime Leaves
• 5 Red Curly Chilies, sliced diagonally
• 5 Green Curly Chilies, sliced diagonally

Ingredients D: (Savoury Rice)

• 500 g Rice
• 250 ml Instant Coconut Milk + 300 ml Water
• 3 Shallots, thinly sliced
• 1 tsp FILMA^® Margarine
• 1 tsp Salt
• 1 tsp Broth Powder
• 3 Pandan Leaves
• 1 Bay Leaf

How to Make:

1. Marinate the chicken with tamarind water or lime juice and salt. Let it sit briefly, then rinse thoroughly.
2. Sauté the ground spice mix until fragrant. Add the chicken, coconut water, kaffir lime leaves, and lemongrass. Simmer over low heat until the chicken becomes tender. Remove and drain.
3. Heat FILMA^® Cooking Oil over medium heat, then fry the chicken and fragrant leaves until golden brown.
4. Savoury Rice: Sauté shallots in FILMA^® Margarine until fragrant. Add the remaining ingredients and cook the rice until the liquid is absorbed (partially cooked). Steam until the rice is fully cooked.
5. Serve Fried Spiced Chicken with Fragrant Leaves (Ayam Tangkap) with the savoury rice.

The post Fried Spiced Chicken with Fragrant Leaves (Ayam Tangkap) appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A :

• 8 Egg Yolks
• 2 Egg Whites
• 100 g Granulated Sugar
• 8 g Cake Emulsifier

Ingredients B :

• 50 g Medium-Protein Flour
• 20 g Milk Powder
• 20 g Cornstarch

Ingredients C :

• 150 g FILMA^® Prestige (Butter Blend Margarine), melted

Ingredient D :

• 5 gr Chocolate Paste

How to Make :

• Beat Ingredients A until thick and fluffy.
• Add Ingredients B and mix until well combined.
• Pour in Ingredients C and fold gently until evenly mixed.
• Weigh about 150 g of the batter, then mix with Ingredient D (chocolate paste).
• Transfer the chocolate batter into a piping bag.
• Pour the remaining plain batter into a 22 × 22 × 4 cm square baking pan lined with parchment paper and greased with shortening or butter.
• Pipe the chocolate batter on top in 5 straight lines, then create a batik-like marble pattern by dragging a toothpick through the lines.
• Bake in a preheated oven at 180°C for 25–30 minutes.
• Once baked and cooled, spread vanilla buttercream on top and roll the cake tightly.
• Wrap the roll cake with parchment paper and place it in a sakura-pattern mold. Let it rest for about 1 hour to form the Sakura motif.

Vanilla Buttercream 

Ingredients :

• 100 g FILMA^® Baker’s Cream Fat
• 50 g Sweetened Condensed Milk

How to Make :

Beat both ingredients together until smooth and well combined.

The post Sakura Marble Roll Cake appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A :

• 225 g High-Protein Bread Flour
• 5 g Instant Yeast
• 150 g UHT Liquid Milk

Ingredients B :

• 100 g Eggs (about 2 eggs)
• 3 g Bread Improver
• 130 g Granulated Sugar
• 5 g Cake Emulsifier (to keep the bluder soft and moist)
• 5 g Instant Yeast
• 25 g Ice Water

Ingredient C :

• 225 g   High-Protein Bread Flour

Ingredient D :

• 165 g   PALMVITA^® Margarine
• 8 g  Salt

How to Make :

1. Mix Ingredients A until combined and slightly clumped together, then let rest for 2 hours.
2. Whip Ingredients B until light and fluffy, then add the rested Ingredients A. Mix until well combined.
3. Add Ingredients C, mix again until the dough comes together and is well mixed.
4. Add Ingredients D and knead until the dough becomes smooth and elastic.
5. Divide and weigh the dough into 50 g portions, then place into bluder molds (approx. 7 × 7 x 7 cm).
6. Place the molds in a proofing cabinet and let the dough rest for 90 minutes until it rises.
7. Bake in a preheated oven at 180°C for about 15 minutes or until fully baked and golden brown.

The post PALMVITA® Bluder Bread appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A :

• 250 g High-Protein Bread Flour
• 5 g Instant Yeast
• 30 g Granulated Sugar

Ingredients B :

• 50 ml UHT Milk + 40 ml Cold Water
• 1 Egg

Ingredients C :

• 30 g PALMVITA^® Margarine
• 3 g Salt

Topping :

• Smoked Beef Slices
• Sausage
• Meatballs
• Onion
• Bell Pepper
• Mozzarella Cheese
• Tomato Sauce mixed with Ground Black Pepper
• Chili Sauce (optional)
• Mayonnaise
• Liquid Milk (for brushing the dough edges)

How to Make :

1. Combine all Ingredients A and mix until well blended.
2. Add Ingredients B, knead using a mixer until the dough comes together.
3. Add Ingredients C, continue kneading with the mixer until the dough is smooth and elastic.
4. Divide the dough into 2 portions, shape into balls, cover, and let rest for 45 minutes.
5. Roll each dough ball into a round shape and place on a round baking tray. Use a spoon to slightly thicken the edges.
6. Prick the dough with a fork and let it rest again for 10 minutes.
7. Add toppings as desired.
8. Brush the edges of the dough with liquid milk.
9. Bake at 180°C using top and bottom heat until cooked and golden.

The post Pizza a la PALMVITA® appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A :

• 4 Eggs
• 90 g Granulated Sugar
• 10 g Cake Emulsifier
• ½ tsp Salt

Ingredients B :

• 100 g Medium-Protein Flour
• 20 g Milk Powder
• 10 g Cornstarch
• ½ tsp Baking Powder

Ingredients C : (Melted)

• 50 g PALMVITA^® Margarine
• 30 g PALMVITA^® BOS (Butter Oil Substitute)

Ingredients D :

• 8 g Chocolate Paste

How to Make :

• Beat Ingredients A (eggs, sugar, cake emulsifier, and salt) until thick and fluffy.
• Add Ingredients B and mix until well combined.
• Add Ingredients C (melted margarine and BOS) and fold until evenly mixed.
• Weigh 50 g of the batter and mix it with Ingredient D (chocolate paste) until smooth, then transfer to a piping bag.
• Put the remaining plain (yellow) batter into another piping bag.
• Prepare 30 round molds (4 cm diameter, 2 cm height), grease with white shortening, and dust lightly with flour.
• Pipe the plain batter into each mold until ¾ full. Pipe the chocolate batter on top in three straight lines, then create a marble pattern using a skewer.
• Bake in a preheated oven at 180°C for 20–25 minutes until cooked and lightly golden.

Watch the full tutorial video on YouTube SMART Food Solutions

The post Dry Marble Cake appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).