Ketan Serundeng Ikan / Glutinous Rice Cake with Shreded Fish Topping

I've been contacted by Lubna Karim - from Yummy Food ; to participate into her event "Joy from fasting to feasting" about a week ago. But with all 'the chaos' around me ; I hardly to manage my time until today . 

I love her idea to share our tradition to other fellow blogger during Ramadan - wish I have more time to take more decent picture than the one I sent to her.

Take a peek at her blog and her event HERE - and you will find so many interesting recipes from all around the world and common serve during Ramadan.

I share 'Ketan Serundeng Ikan'  recipe and will be posted at her blog on August, 7. This recipe is always bring my childhood memory back - the time that I love to sit together with my family for iftar (fasting break time).  After all, what better than soul food for yourself, huh ? :)

 

 

Ketan Serundeng Ikan // Glutinous Rice Cake with Shredded Fish Topping

 

Ingredients :

 

500gr glutinous rice , rinsed well, soaked into the warm water for 1 hours, drained

 

250ml lite coconut milk

2 tsp turmeric powder

1 tsp salt

 

Ingredients for fish topping :

300gr red snapper fillet or tuna or tilapia ; steam for about 10 minutes ; shredded when is cold enough to handle

2 Bay Leaves

3 tbsp vegetable oil

1 1/4 tsp salt

1 1/4 tsp sugar

2 Lime Leaves

 

The Spices, grind very well all the ingredients bellow with mortar or food processor :

3 medium garlic

2 red bird pepper / 2 tbsp sambel oelek

1/2 tsp coriander powder

5 shallot

Directions :

1. Steam the glutinous rice for about 10 minutes

2. Meanwhile In medium pot, boiled coconut oil, turmeric powder, salt - stir very well. Than, add into the rice, mix together, add lime juice. Steam it again until cooked through about 15 more minutes.

3. Fish Topping : in medium wok, saute the spices , bay leaves, lime leaves with vegetable oil until translucent, than add shredded fish , stir ; add sugar and salt. Cooked until the mixture become dry.

4. Serve the cake rice with fish topping. Enjoy.



Nasi Goreng Indonesia

 

Please forgive me, not to post a very interesting recipe - what ?? Nasi Goreng ? aaw, every body know how to cook. All right, I just want to give reward to my self for lunch today, I work so hard at the gym for a couple weeks , though .. ok, nice lunch ! why not ? than just boring veggie+fruit combination smoothie ..

Nasi goreng, literally meaning fried rice, original made from leftover rice and eaten as a breakfast dish. Now more usual server for lunch or as the basis of a larger evening meal. This dish is best made from cold leftover rice, but you still can cook with a new rice from rice cooker but just keep 4 hours before cook to better taste. And one of secret ingredient (now is reveal) : 'kecap manis' - Indonesian soy bean sauce ; DON'T DARE to subtitute kecap manis with other soy bean sauce :P you won't get the same version as we love to eat.

Anyway, nasi goreng is become popular, simple dish in our family too - my husband like eat his version of nasi goreng which mean : no chili, no garlic, no cracker and topping with jalapeno slice pickle.  And my little one version is : no chili, add carrot, a lot of cabbage, and kerupuk :)

Everybody has their own version , but I cook like this :

 

NASI GORENG INDONESIA
Ingredients:
6 shallots
3 garlic
5 g shrimp paste, toasted
10 g red chili or you can use 1 tbsp of Sambal Oelek
2 eggs
150 g chicken breast, deep-fried and shredded
1/4 cup cooking oil
500g rice, cold
1 tsp pepper
3 tbsp kecap manis cap Bango or other Indonesian Brand, I just cant live without Bango
1 spring onion, chopped
Shallot flakes
Fried egg, sunny side up - in fact I like my fried egg with kind of runny yolk looking ^_^

Directions:
Grind shallots, garlic, shrimp paste and chili to fine paste.
Scramble the egg , set a side
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till brownish and fragrant, medium heat. Push spices to side of wok and pour egg into the wok.
Add rice, pepper, kecap manis and soy sauce. Stir-fry everything quickly over high heat, for 6-7 minutes. Ad the scramble egg. spring onion Mix well.
Serve warm with condiments such as sliced tomatoes/cucumber, fried egg, crackers, etc.

Ketan Unti // Glutinous Rice Cake

 

I just want to make something that bring my childhood memory back, this dish .. a simple dish .. that most Indonesian's eat for breakfast , Ketan Unti / Glutinous Rice Cake with sweet coconut topping .

So far, only me and my little one enjoy this dish .. not my hubby, well.. he is a picky eater (not much of fan Indonesian traditional cake)

Ketan Unti / Glutinous Rice Cake

Recipe :
300 g glutinous white rice
200 g thick coconut milk
1/2 tsp salt

Method:
1.Soak the glutinous rice about 1 hours
2.Steam glutinous rice in steamer for about 10 minutes , mean while in medium pot, add coconut milk and salt. bring to boil, turn of the heat. Add the glutinous rice  , stir well.
3.Put back to the steamer and cooked about 30 - 45 minute
4.Remove and leave to cool.
5.Serve with coconut toping.

Sweet Coconut Topping
150 g palm sugar *gula jawa - jaggery - brown sugar*
3 Tbsp sugar
1 pandan leave (knotted)
1 grated coconut
pinch of salt
50ml water

Method:
1.Break the brown sugar/palm sugar into small pieces. Combine with the sugar, salt, pandan leave and water. Cover over a medium flame until sugar dissolves.

2.Add in grated coconut and stir till fragrant. Cook about 20 minute.

East Meet West

 

Not, because I don't want to eat an healthy food, but today I make an exception - stop my 3 days 'green' diet for a bowl of spaghetti with mussel in padangnese chili sauce .. ooh.. always worth it *well, mean is I will back to my treadmill this afternoon 1 hours longer than usual .. doooh !! ^_^

Some enjoy the dish with a warm white rice, but I just want a spaghetti , after all this is east meet west dish


Spaghetti with Mussel in Padangnese Chili Sauce
Recipe : from Ika Ray Kitchen with some adjustment to my own taste

Ingredients:
500 gr green shell mussels (scrubs and clean the Shell)
water for boiling the mussels
2 tbsp vegetable oil
2 cm ginger root, minced
1 tbsp fresh lime juice
3 tbsp tomato ketchup
4 tbsp Indonesian hot sauce (or put as much as desired) - as known as sambal botol ABC
sugar and salt as desired

Spices to grind:
3 tbsp sambal oelek or a big red chili
6 shallots
3 garlic
1/2 tsp terasi (dried shrimp paste)
Directions
1. In a pot, bring water to a boil. Add mussels, cook for about 10-15 minutes
2. In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce
3. Add mussels. Adjust the taste , put enough salt and sugar - cook about 5-10 minute until bubbling. Add lime juice; stir. Bring to a boil and let the sauce thicken
4. Cook your spaghetti according the direction in the box (mine : al dente) - and enjoy

Klepon Ubi

 

This recipe is a little bit of modification from original recipe, as I know the original recipe just using glutinous rice flour. But the new one add sweet potatoes - to me, the texture is more soften than regular one and yet delicious. And this dessert become popular among Indonesian's Food Blogger - I tell you, how easy media attract you ^_^

Thought using purple potatoes giving more pretty colors too, but too bad I couldn't fine the purple one so just grabbed the red / yellow sweet potatoes than.

KLEPON UBI
Recipe Ingredients:
200 grams of sweet violet / red/ yellow potatoes (steamed, mashed)
150 grams white glutinous rice flour
1 teaspoon salt
approx. 100 ml or less cold water water (for dough)
500 ml of water (for cooking)
100 gr grated coconut (steamed + add a pinch of salt)
50 g brown sugar (chopped)

Directions :
Combine sweet potatoes, white glutinous rice flour, salt and water. Stir well.
Take a little dough, fill with brown sugar. Make a round shape as big as lime size
In medium pot, boiled water. Add the potatoes ball , cooked until the dough are floating. Try not to put too many dough so not over crowded.
Roll in shredded coconut.
Serve.

Pisang Molen Keju // Banana Wrapped in pastry

It's only me or others feel the same like I do ? I always miss my home town, my extended families especially during Ramadan. I miss the moments while we were a little, mom prepared snack - a sweet's stuff for iftar before we continue with together pray.
Actually I don't really care to make dessert for iftar (the evening meal for breaking fasting during the Islamic month of Ramadan) especially when summer like this, our fasting is getting longer than others. We start since 4.30am till 8.30pm. So, no time to snacking off course.
But not this snack that I've been craving since see the recipe from my talented fellow blogger, mba Hesti - thought I gain 1 lbs everytime visiting her blog .. *grin*

Here is the copy of recipe I got from her. You can use ready to use puff pastry instead but to me, I always want to get as close as the original taste, so it's fine for me to spend more time for preparing to get a very delicious Pisang Molen Keju as like I always get from bread store at Bandung area a very long time ago.

PISANG MOLEN KEJU

250 gr tepung terigu
30 gr gula pasir
2 kuning telur
125 gr butter + 1 sdm butter (Hesti using 125gr korsvet)
1/2 sdt garam (skip if use salted butter)

Filling
Pisang Raja yang matang (kukus, potong-potong)
Keju (i used cheddar slice)
gula pasir atau susu kental manis
1 kuning telor + 1 sdt madu untuk olesan

Cara Membuat :
1. Kulit Pastry campur terigu, gula, garam, aduki rata, tambahkan kuning telor dan air, aduk kembali . Terakhir tambahkan 1 sdm butter. Bulatkan, simpan di kulkas selama 15 menit.

2. Keluarkan dari kulkas , giling membentuk persegi panjang,isi dengan 125gr butter dingin, Tutup dari bagian yang tidak mencapai butter ke tengah lipatan. Giling lagi , dan lipat kembali seperti cara pertama. Lakukan sebanyak 4x lipatan. Simpan kembali di kulkas.

3. Giling tipis adonan , potong kotak (exact square) taburi tengah adonan dengan gula pasir atau susu kental manis sedikit, beri potongan pisang raja, beri irisan keju (Fitri : pakai setengah irisan keju cheddar slice), Beri gula sedikit diatas nya. Lipat seperti amplop. Oles dengan kuning telur yang telah di campur madu.

3. Letakkan di baking pan, beri jarak, panggang sampai kuning ke-emasan. (Fitri : 350 F selama 20menit)

Note :
- if you need translation of this recipe, please send me message.
- I've been tried short cut before using 'ready to use, puff pastry' the result was puff very nicely on the oven, 10 minute after left oven.. the pastry is shrink.. eeeerrr.. so, to me, the best way is made from stratch.

Indonesian Chicken Risoles

Off for too long ?? jeezz, after finished with Girl with Dragon Tatto Trilogy now I'm stuck with The Hunger Games Novel .. oh.. no, I know I'm in trouble .. reading alot, ignoring my sewing machine even getting lazy to updating my cooking blog. In fact, the weathers are so insane, we reach 90F for spring today.. I think i better prepare for my little garden than sitting here to update my blog.

so many thing need to be done, I need to paint a new bedroom  for my kid, she is geeting bigger now, she has many friends for playday at home and sleep over on other weekend . So, let see how the new room will gonna be ? . I still need to paint my back porch too. wuhuuu.. a lot of work for me.

Anyway, I still love my cooking blog - so I just want to share a little recipe, like Risoles may be ? oh.. this is not little, this is a lot of work , I suggest you to prepare the Risoles filling day a head, or you will end up like me , mess around the kitchen :p

Rissoles are a snack food in Indonesia, where they are called risol (pronounced 'riss-ol'). They are commonly filled with chicken, egg, carrot, common bean, potato, and eaten with chilli sauce or bird's eye chili.

Indonesian Chicken Risoles Ingredients:
For filling
1 onion, chopped
125 g chicken, cubed
150 g carrots, cubed or shreded if you try to make it faster.
150 g potatoes, cubed into tinny size
50 g peas
125 ml milk
75 g flour
200 ml chicken stock
1 tsp nutmeg
1 tsp white pepper
1 1/2 tsp salt
hand of full chopped green onion
5tbsp of butter

For skin wrapper
1 egg
50 ml milk
1/2 tsp salt
70 g flour
150 g water
1 tbsp butter, melted

For crumbing
4 egg whites
400 g bread crumbs, panko or fine
Oil for deep-frying

Directions:
For filling
Heat butter over medium heat. Stir-fry onion until translucent, about 3 minutes.
Add chicken pieces, cook for about 3 more minutes.
Combine carrot, potatoes and peas into the wok. Continue cooking until all ingredients are well distributed, about 2 minutes.
Season with nutmeg, pepper and salt.
Add chopped celery and mix well.
Add flour and stir continuously for 5 minutes.
Pour milk and chicken stock into the wok. Let simmer for 5 minutes, till the mixture thickens, stirring a couple of times to ensure even cooking.
Turn off heat and let cool.

For wrapper
Combine flour, salt, water milk, butter and egg yolk in a bowl. whisk until well corporate, and than use your strainer to get a very thin batter, no crumble batter at all.
Pour 1/4 cup of batter into a lightly oiled and preheated non-stick pan (20cm).
Cook until the sides start to curl up, about 1-2 minutes over medium heat.
Loosen the sides with fork and flip the pan quickly on a plate to get the wrapper off.
Continue with the rest of the batter.

For assembling
Place a tablespoon of filling into the middle of a wrapper.
Roll the side of wrapper away from you, form a 5cm log.
Fold both sides to the middle, ensuring no gaps.
Roll the risoles up and brush the tip with egg white for sealing.

For crumbing
Prepare two plates, egg white and crumbs each.
Dip risoles into egg white. Coat it with crumbs.
Dip the crumbed risoles back into egg white and coat it again with more crumbs , doing this until finish, keep at refrigerator at least 30minute, to make sure the crumb is stick togehter.

For frying
Heat cooking oil in a saucepan, put the rolls into hot oil, don't over crowd. Fry until golden brown, about 3 minutes. Serve warm with bird's eye chili.

Happy Summer

Hi..everyone, how are you doing ? Happy Summer to you. I'm so sorry didn't upload a new picture or recipe lately. Summer is here, I've been busy take care of the little one every day for her's summer camp , been busy sewing some summer clothes for her, for me , preparing for a summer trip in 2 more weeks :) but the other reason is weather just great. So, I choose to spend a lot of time for outdoor activity. Mostly after put my kid at school bus , back to home to taking care of my little veggie garden.. oh well, get tan more and more i think :)

Anyway, just want to share Rujak recipe one of Indonesian dish, rujak is a traditional fruit and vegetable salad dish commonly find in Asian Country. So many type of rujak in Indonesia. This time I made Rujak Serut or Shredded Rujak, which is all the fruits must to shredded into a roughly grated consistency. This is typical dessert every time I throw party at home during summer time.

RUJAK SERUT

2 ripped mangoes, shredded
2 medium carrot, shredded carrots
2 medium cucumber , shredded
1 jicama , shredded

1 green apple, shredded

1/2 part of grape fruit, peel

300ml water
3 tbs Javanese-palm sugar (or Jagerry)
Pinch of shrimp paste (optional)
3 bird chilli (less if you can’t handle the hot spice )
Salt to taste

Direction :
Boil the water in a pot together with palm sugar sugar
Pound the chili, salt and shrimp paste with mortar, add into the boiling water stir well until all are blended and continue to boil for little while.
Let it cool to a completely room temperature . add in all the shredded fresh fruits. Refrigerated and serve chill

Happy Summer !!

Pisang Goreng // Fried Banana Fritters

You gotta be kidding me !! *LOL* that is probably your first expression when you see this recipe on my blog after a month (or more) no updating my page . Well, I know everybody know how to fried banana but what they don't know (may be) is how to make a very crispy, crunchy , golden batter. It's probably simple thing but for me this is a big deal ^_^

Gosh ! you see this is not joking, but I've been searching through Internet to make a crunchy batter , dig to many cooking book e.t.c until I found one recipe and for now I'm happy with the result. For me, who loves banana especially fried banana fritters or PISANG GORENG or GORENG PISANG like Indonesian people called. Eating the crispy, crunchy batter is always bring a different sensation, aha.. i know you will laugh at me.. but if you try you will know what I'm talking about.. ^_^

PISANG GORENG

Thank you to Ellie - http://almostbourdain.blogspot.com/

Ingredients

1/2 cup self-raising flour

1/4 cup corn flour

1 tbsp rice flour

Pinch of salt

1/2 tsp baking powder

180ml water

1½ tbsp oil

5-6 bananas, halved

Oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.

Remove and drain on paper towels

DON'T STEAL THE IMAGES

Keep yourself warm !

After spoiled by sunny warm weather last week... *yeaaa.. we even reached 75 F temperature during winter, hey.. soon is gonna be Spring :D* Again, windy, rainy, cold weather coming .. hik.. I don't like cold weather.. But, one of Indonesian dish I love and some Indonesian love to eat during cold weather is a bowl of chicken porridge.

Now its time to share the recipe with you :D

Chicken Soup Porridge

Ingredients Rice Porridge

200 g short grain rice (i used jasmine rice)

2000 ml water
2 Indonesian bay leaves

1 tsp salt

Direction : wash and drain the rice. In pot, mix water and rice. Bring to a boil and cook until soft. Add salt and bay leaves, reduce the heat and continue simmering until porridge is ready which is no separation between liquid and rice.

Ingredients Soup :

A half part of chicken +/- 250 gram - i used : chicken leg and tight

1.000 ml water

2 tsp salt

1/2 tsp nutmeg powder

1/2 tsp white pepper powder

1 tbsp soybean sauce / Kecap Bango

Grind spices into a paste:

6 shallots

4 cloves garlic

2 cm length turmeric, roasted and peeled - or you can use 1 tsp turmeric powder

1/4 tbsp ground coriander seed - or 2 tbsp powder

3 candle nuts

Directions : In pot boil water, add chicken and cook until chicken is soft . Take the chicken out of the pot, fry with 2 tbs vegetable oil until golden brown , and shredded the chicken. Set aside.

Meanwhile fry the spice paste, with 1 tsp vegetable oil until fragrance. And the rest of ingredients . Add into the soup, boil for about 5 minute.

Don't STEAL the Images

How to serve :

Put the porridge into the bowl, add 2 - 3 tbsp of soup, sprinkle with fry soy bean, slice of green onions, and sambal / hot chili. Well, Indonesian people can't live without chili , when comes to eat food, they always like to be sweating * if you know what I mean ^grin^ *

How to fry soybeans :

Grind 3 garlic and 2 tsp salt, put into medium bowl with 250 gr soy bean and 3 cup of water - soak for at least 3 hours or 24 hours.

Drain the water. Fry until golden brown. Drain and store in an air tight container.

Try this one :D

Satay was supposedly invented by Javanese street vendors. Sate Ampla is made from chicken liver and gizzard, after seasoning, the internal organs are not fried or grilled, but are boiled instead. It’s not treated as a main dish, but often as a side dish to accompany Bubur Ayam or chicken porridge

Some people skeptical with the taste of chicken gizzard but not me :D , to me depend how you cook it , Try my recipe below and you will taste the different * Did I promote too much, *grin* :-D *

Don't STEAL the Images

Sate Ati - Ampla / Chicken Gizzard Satay

Ingredients :

10 pair of giblets : heart, gizzard chicken

1 cup of lime juice

5 kaffir lime leaves

1 the white part of lemon grass

1 tsp galangal powder

2 tsp shredded fresh ginger

5 candle nut

50 ml white grape vinaigrette

2 tsp salt

3 cups of water

Spice, grind become smooth paste :

4 red shallot, 4 garlic, and 1 tsp turmeric

Directions :

Wash and clean the giblets, add the lime juice, set aside for about 15 minute, wash again .

Put into a pot, add water and all the ingredients, cook with medium heat until soft. Discard the water.

Fry with 2 tbsp of vegetable oil until golden brown, and next put into the skewer. ready to serve with bowl of porridge /conge.

Tips : use the pressure cooker pot instead regular pot.

For some who wonder about the table cloth I used in this picture, that is Indonesian Batik Fabric, a very popular in Indonesia and become Indonesian Trade Mark !

Kue Putu // Putu Steamed Cake

Another years coming, *gosh.. last year is only 2 weeks ago* and another new year resolution I already write on my journal, one of the long list is : "Save More Spend Less" - hahahah.. cross my finger. So, how about you ? What's kind resolution you make for new year ?

Talking about new year, I just realize that I didn't go to see my family in Indonesia for almost 2,5 years. Hopefully I can make this year :) Not only missed them so well, but I missed all the foods too . Like Kue Putu.

Putu cake is a kind of Indonesian food in the form of a cake that contains brown sugar and grated coconut , wrapped in a steamed rice flour. This cake is usually steamed with a tube placed in bamboo and sold at night, I have no idea why they onlysell at night.

Distinctive sound of steam coming out of the tool. And really, I missed the sound of the steam bamboo too. Sound funny, but that's true . Most colors of this putu cake is white and green . Putu cake it self was extended to other countries, like Singapore and Malaysia, although the names and forms for this cake a little different, but it was as a traditional Indonesian putu cake itself.

Kue Putu // Putu Steamed Cake

Ingredients:

250 g rice flour

225 cc of hot boiling water

½ teaspoon salt

150 gr palm sugar, thinly slices

100 gr grated coconut

1 tsp of pandan food coloring flavour

Directions:

Cover steamer with a clean napkin, steamed rice flour for 1 hour. Put into the clean medium bowl add hot boiling water, stirring with a wooden spoon until the powder transferred into nice smooth dough

Add the dough in a wire strainer, press and rubbing with your hands so the dough will comes out in the form of granules. Add the grated coconut and salt

Add 1 - 2 tbsp of the dough into the mold , press in half, give a little slice of brown sugar, fill with another 1 - 2 tbsp dough , press nicely

Steamed + / - 30 minutes until completely cooked. Remove from mold and serve warm with extra grated coconut

Bakpao / Pao / Baozi

Indonesian cuisine is as varied as its culture. With the world’s fourth largest population made up of 250 ethnic groups and spread out over 6,000 populated islands, Indonesia, as can be imagined, is a land of huge diversity.

The archipelago once lay along the ancient trading routes between the Middle East and the Far East, a position that opened it wide to the influences from many far-off places. The most popular dishes that originated in Indonesia are now common across most of Asia. Popular Indonesian dishes such as bakpao, siomay also easy to find in Malaysia,
Singapore, Thailand and others Asian country .

Bakpao is a type of steamed, filled bread item in various Chinese cuisines as there is much variation as to the fillings and the preparations. It can be filled with meat and / or vegan fillings . It can be eaten at any meal and is often eaten for breakfast.

What a wonderful day ?? woke up early morning, check my e-mail and got message like this :

"Bakpao/ Pao/Baozi made the Foodbuzz Top 9 today! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community. You may also see your photo in some of the dynamic Top 9 ads running today in the Foodbuzz community. Congratulations again, and thanks for being a part of Foodbuzz!Cheers,The Foodbuzz Editorial Team"

Yeaaaaaaaaah.. !! :D

BAKPAO / PAO / BAOZI

Source : Mr.Sahak Pribadi

Ingredients:

Skin :

250 gr white starch flour / hongkong flour

250 gr flour

50 gr sugar

1 sachet Instant Yeast

1 tsp. baking powder

50 gr. sugar

30 gr. milk powder

250 ml cold water

50 gr shortening

1/2 tsp. salt

Fillings:

100 gr ground beef meat or chicken

2 chopped garlic

1 small onion

5 shallots, thin sliced

1 tbsp sweet soy sauce

1 tsp white pepper

1 tsp salt

1 tsp sugar

1 tsp tapioca water

Method:

(1) Beat all the skin ingredients together in a mixer till it's not sticky. At this stage the skin will be very soft. Leave to proof for 45 minutes

(2) Fillings: Fry shallots and garlic till fragrant then add in all the sauce, and the rest ingredients and then thicken with tapioca water. Off the heat, let it cool

(3) Divide the dough into small balls of 40 gr

(4) Roll out the dough, place the fillings in the middle and the pinch the dough together to make into a flower shape.

(5) Rest pao for 30 minutes and then steam over high heat for 10 minutes.

Es Cendol // Indonesian Cold Dessert

Es Cendol (pronounced 'chen-doll') is an Indonesian drink made from rice flour served with coconut milk, sugar palm and ice cubes or shaved ice. And the word "es" is Indonesian for "ice". Cendol vendors are a common sight in Indonesian cities.

And also Es cendol is common beverage during Ramadan's month, very refreshing after fast for almost 12-14 hours :-)

Es Cendol Ketan Hitam

Ingredients :
5 pieces of jack fruit, diced into 1-cm pieces

Tape Ketan Hitam *see Note*

Ice cubes

Cendol:

50 grams rice flour

100 grams mung bean flour (Indonesian Version called : HUNKWE)

160 cc water

salt to taste

2 teaspoons green coloring food

Pandan Leaves

Brown Sugar Sauce, boil until thick and sieve :

500 grams dark brown sugar (my version was : Javanese Brown Sugar)

100 grams granulate white sugar

200 ml water

Pandan leaves

Coconut Milk Sauce, boil into low heat :

1500 ml coconut milk

1 teaspoon salt

Pandan Leaves

Preparations:

Cendol: mix all the ingredients in the medium pot, cooked for 5 - 10 minute, until mix together and boil until thick and done

Put cendol dough through Cendol sieve, pressing to produce individual pieces. Put in basin containing cooked water and add ice cubes. After the individual pieces of dough have hardened, drain and set aside. (or you can use meat grinder too)

To Serve: pour brown sugar syrup into a glass or bowl. Add cendol, jack fruit pieces, Tape Ketan ,coconut milk and ice cubes

Tape Ketan :
Tape ketan is prepared by cooking glutinous rice with water, cooling and inoculating the cooled rice with crushed ragi yeast cake.

The amount of ragi added is about 1 yeast cake per 1 to 3 cups of uncooked rice. The crushed ragi powder is stirred in the cooled rice-mix, and then the ingredients are placed in a covered bowl and fermented at room temperature [about 85°F] for 1 - 3 days.

Traditionally, the rice is usually coloured green with green plant extract, but today, artificial food colouring has taken the place of natural plant extracts. Although there is a non-coloured variety of tape made from white glutinous rice.

There is also Tape ketan-hitam, prepared with black glutinous rice. The preparation is the same as for tape ketan, substituting white glutinous-rice with black glutinous rice, ketan-hitam (hitam means black in Indonesian)

Summer Picnic

Forgive me not to updating my blog often :D - well, I just try to enjoy the nice weather everyday before summer end, and most the time I do some outdoor activity with my daughter. Like what we did last Friday, picnic. Not such a fancy picnic , just went to the lake closed to our home , brought lunch box and ate over there. Just simply like that but made her happy.

This one of simply lunch I made too, BAKSO PONG - or 'tofu meatball' . I can't remember how many times I made this meatball.. this become hers favorite snack too :D

BAKSO PONG a.k.a TOFU MEATBALL

Source : Ms.Rieke - Sexy Chef

Ingredients :

150 gr shrimp

75 gr chicken fillet

150 gr firm tofu

2 tbsp fried red onion (shallot)

1/2 tbsp fried garlic

3 tbsp bamboo shoot

4 tbsp tapioca flour

1 egg

1 tsp salt

1 tsp white pepper

Variation : to make more healthy meatball, add diced carrot and spring onion too - so your kids will eat veggie too

Direction :

Combine the ingredients into food processor. Leave to stand for 10 minutes, then mix again, using your hands. With moistened hands, shape the meat mixture into large walnut-sized balls, place on a tray, cover and refrigerate for 30 minutes.

Heat 1 cm/1/2 inch of oil in a frying pan over a medium-high heat. Fry for about 5 minutes until golden brown and cooked through, turning frequently. Drain on kitchen paper.

Roti Gambang Almond / Almond Gambang Bread

I have this picture for long time ago, well.. a month or two , I couldn't remember LOL. And this is my entry for event CLICK which is theme for this month is STACK.

Jai and Bee...here's my entry for Stacks.

Roti Gambang Almond / Almond Gambang Bread

Source : Ms. Irma

Ingredients :

250 grams dark palm sugar (Java Dark Sugar)

175 ml water

375 grams all purpose flour

125 dry fine bread crumbs

25 gram milk powder

1/4 tsp salt

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon powder

1/4 tsp vanilla powder/vanilla extract

2 egg yolks

100 grams margarine

100 grams almonds, chopped

3 Tbsp water, for brushing

3 Tbsp sesame seeds

Instructions :

1. Boil Java red sugar with water until dissolved and hard boiled. Set aside and let cool.

2. Mix flour, breadcrumbs, milk powder, salt, baking soda, baking powder, cinnamon, vanilla and egg yolks. Blend well. Pour in sugar syrup, knead until well blended.

3. Blend in margarine, knead until well blended.

4. For the dough into ball shaped, cover with plastic sheet. Set aside for about 30 minutes at room temperature until the dough becomes dry and easy to roll.

5. Uncover, form the dough into round oval shape, each weighed 75 g. Arrange them on greased cookie sheet, give space among them as they will rise. Brush the surface with water, sprinkle with sesame seeds.

6. Bake in a preheated oven at 150 Celsius degree for 30 minutes until done.

Ayam Kecap // Chicken in dark soybean sauce

I remember, 4 5 years ago .. I was a newly wed and must to moved to different country, far from my beloved mom , I did not know how to cooked at all .. I just know how to boiled water -LOL-

OMG , I just realized this will gonna be a nightmare, off course we couldn't afford to eat in restaurants every night . So, every morning I called my mom to asked some simply recipes - hmm , I just listened my mom explained how to cook by phone .. well , seemed so easy .. OK, no big deal. !! But there was a big deal, ^_^ when my husband finished last spoon he said, food was ok .. but chicken didn't cook .. ha..ha..ha..

Today, I have no idea what for dinner, so all sudden I remember one of my mom original recipes :-) , and become my signature recipes after that. Every friends who have a dinner at our home always ask me to make this chicken dish.

Thank you to Lore , who hosting the Original Recipe event for this month :-) and you guys, please check the round up here : http://culinarty.sapiensworks.com/articles/original-recipes-monthy-round-up-event/ and find another recipes from every contestant too ^-^

AYAM KECAP // CHICKEN in SOY BEAN SAUCE

Ingredients:

1 lbs chicken , wash, cut into pieces

1 onion, cut in slices

5 garlic, grind

6 tbsp dark soy bean sauce - "Kecap Bango" the famous Indonesian soybean sauce

1 tbsp salt

1 tbsp white pepper

2 tbsp lime juice

1 tbsp chicken stock powder *optional*

Directions :

In a medium non stick pot, put all chickens - rub every side of chicken with garlic, salt and white pepper . Cover pan with a lid, cooked with low heat until chicken tender .

Fry chickens until medium golden brown around 5 minute , don't burn your chicken. Set a side

Saute onion until fragrant then add the chickens - season with soybean sauce, stir it for 5 minutes , adjust the taste - add lime juice and ready to serve with white hot rice.