Actually I have made this 2 weeks ago but last week the mascot of this blog aka Whitty the cat dropped the external disk and the poor thing broke. Ah well maybe it’s Whit’s age, he is so restless thesedays, running here and there, bullying the other cat Romy. So back to my lumpia, I have taken the pictures but haven’t back it up to my Apple Mac, so there I lost the whole set. But nevertheless I don’t mind making this again because they tasted really good.
Deeth, here is your lumpia 🙂

Mine yield 10 pieces of lumpia 😀

Ingredients:

– Ready made lumpia skin
– White egg to fold the lumpia later (I only used water)
– Oil for deep frying

Filling:
– 350 gr bamboo shoots finely sliced (I used 1 can of 225gr)
– 150 gr minced shrimp or chicken (I used minced beef)
– 30 gr dried shrimp
– 5 garlic mashed
– 2 spring onion finely sliced
– 2 tbs sweet soy sauce
– 1 tbs oyster sauce
– 1 egg lightly beaten
– Salt and pepper
– 150 ml shrimp or chicken broth
– Little bit of oil for frying (me)

Directions for the filling:
– Fry garlic until it’s fragrant.
– Add shrimp (me: beef) and dried shrimp, stir until they turns color.
– Add bamboo shoots and spring onion, stir until they are done.
– Add beaten egg and continue stirring.
– Add sweet soy sauce, oyster sauce, salt and pepper stir throughly.
– Add broth, cook until spices and broth has evaporated and done.

Directions for the lumpia:
– Take one piece of lumpia skin, fill with the filling.
– Fold the lumpia skin as you would fold an envelope, closed the lumpia with white egg (me: water)
– Deep fry lumpia in hot oil until golden brown.
– Serve with the sauce (I didn’t make Deetha’s sauce as here you can easily buy lumpia sauce in a bottle 😉 )

Source: Deetha’s Blog

Craving for some savoury Indonesian snack. I remember this one, I always eat this when I go to my father’s hometown in Surabaya. Sold with other savoury snack. Eaten piping hot with some bird’s eye chillies 🙂 hmmm

Ingredients:
– 1 block tofu cut triangle or as you like

For the tofu:
– some salt
– some coriander powder
– 1 garlic mashed
– 100ml water
– vegetable oil for deep frying

For the sauce:
– 2 tbsp petis
– 1 tsp palm sugar
– 3 garlic mashed
– 1 tbsp vegetable oil
– 100ml water

Directions:
– Mix all the ingredients for the tofu except the vegetable oil.
– Dip the tofu in the mix.
– Heat up the vegetable oil until it’s very hot, fry tofu until golden brown.
– Meanwhile make the sauce, heat up vegetable oil in a pan, add garlic and fry until it’s fragrant.
– Add the rest of the sauce ingredients, mix well.
– Serve the tofu with the sauce and some bird’s eye chillies.

Source: my mother

Pengen nyemil tahu yang agak lain…kebetulan waktu di Indo ngga pernah makan tahu ini secara ngga tinggal di Jawa Tengah gitu….liat resep kanan kiri eeh ada di dapur Ayin…ya sudah contek donk dgn sedikit modifikasi…

Ingredients:
– 1 block of tofu cut diagonally into 8 pieces and dig a hole in the tofu but don’t let it break ok!!! (pfiuh what a task!!!)
– oil for deep frying

For the stuffing:
– the mashed tofu from the hole 😛
– 1 garlic mashed
– 1 tsp pepper
– 1 tsp salt
– 2 tbs spring onion minced
– 150 gr tapioca flour
– some water

Directions:
– Mix all the stuffing ingredients together until forming a soft dough.
– Stuff the stuffing inside the tofu.
– Fry with hot oil until golden brown.
– I ate it with sambal kecap from a bottle…lekker hoor 🙂

Craving for Indonesian snack hits me again. This time martabak telor which originally came from India 🙂 If I were in Indonesia right know, I would just take my motorbike to the martabak and terang bulan seller (somehow they are always sold in pair) and order martabak spesial. Since I couldn’t do it here so i had to make it myself.

Martabak Telor
makes 4 small martabak

Ingredients:

For the skin
I didn’t make it myself “lazy” instead I used ready made lumpia skin
– 4 big frozen lumpia skin

Beef filling
– 200 gr minced beef
– 2 shallots finely chopped
– 2 garlic finely chopped
– 1/2 tsp salt
– 1/2 tsp white pepper
– 1/4 tsp sugar
– 1 tsp garam masala

To make filling
– Fry shallots and garlic until fragrant.
– Add minced beef and all the rest ingredients.
– Stir until beef is done.

Martabak filling
– 4 eggs
– beef filling
– 4 spring onion sliced
– 1/2 tsp salt
– 1/2 tsp white pepper
– 1/2 tsp garam masala (optional if you like more strong Indian flavour)

How to make the martabak:
– Heat up little bit oil in a non stick pan which is big enough for spreading the lumpia skin.
– When the oil is hot enough turn down the fire and spread the lumpia skin (the low fire here is so the lumpia skin wouldn’t get hard by the time you pour the filling in)
– Pour enough martabak filling in the centre and fold the four edges to form square martabak.
– Put the fire back into normal until one side is done.
– Flip the martabak into the other side.
– Fry until both side is done.
– Serve warm with saus sambal and acar timun.

Ps: also lekker eaten with white rice 🙂

PPs: next time I will post how to fry the martabak biar yang baca ga bingung dengan maksudku hihihi 😀

Acar Timun (Cucumber Pickle)

– 1 cucumber seeded and cut
– some vinegar approx 2 tsp if you are using strong Asian vinegar (use more if using European vinegar)
– 2 tsp sugar
– 2 shallots cut small

– Combined all ingredients together in a closed container.
– Give it a little bit of shake.
– Keep in the refrigerator for some time until served.

In Bali this is a real popular snack…I’m not sure in other part of Indonesia 🙂 It is usually eaten as it is or also lekker eaten with rujak kuah pindang..mmm I start to drool now. We call it kripik ayam or kripik beton. The latter one is called beton I think because it’s so damn hard like beton. Though weirdly eventhough it’s so hard it’s very addictive to eat.

Of course here I can’t find this anywhere so I ended up making this according to my own imagination 🙂 I didn’t making the beton type (I suppose it’s so hard because they only use rice flour) but I just make the normal kripik ayam.

Ingredients
– 200 gr minced chicken
– 200 gr rice flour
– 50 gr flour
– 4 garlic mashed
– 1 tsp salt
– 1 tsp pepper

– Mix all ingredients either by hand or by bread mixer (I used bread machine and it turned out ok) until it forms a ball dough.
– Flatten the dough either using a rolling pin or pasta maker (I used pasta maker on the biggest size).
– Shape as you like and deep fry until golden brown.
– Nice to eat with saus sambal.

Planning to make lontong pecel because I still had some lontong left from yesterday. Ooo but pecel wouldn’t be complete with rempeyek. Wanted to buy it at the toko (Indonesian store) it’s Sunday so everything is closed…Sigh…then I had to make it myself. Hmm so ada hikmahnya juga toko pada tutup…jadi bisa buat sendiri…cihuiiii

Checking the cupboard, rice flour check, teri check eventhough it was merely a spoonfull 😛 tapioca uncheck ga punya so I used maizena instead, kacang uncheck…heks what kind of rempeyek kacang without the kacang itself…looked deeper into the cupboard…eh found Peter’s China mix. It’s a snack mix of peanuts, rice crackers, and coated peanuts. Aha I can use this I thought. So there I was separating the peanuts from the rice crackers and coated peanuts. So forgive me if you hardly see peanuts or the teri on my rempeyek 😛

Rempeyek Teri Kacang

Ingredients
– 200 gr rice flour
– 50 gr maizena (better use tapioca)
– handful of peanuts
– handful of teri medan
– 4 kaffir lime leaves, thinly slices
– 400 ml coconut milk (1 can)
– 100 ml water

For the spice mix;
– 3 garlic
– 3 tsp candlenuts (I used instant candlenuts from a jar)
– 1 tsp salt
– 1 tsp ground coriander
– 2 kaffir lime leaves

– Mix all ingredients until smooth
– Fry in a hot oil until golden brown
– Lekker as condiments to pecel or as snack