Happy Lebaran!!!

To celebrate Lebaran I invited some friends over today. Hesti and Ratna from Belgium were staying over the weekend so they helped me with the food…hehehe long labour until 12am at night 😉 mumpung tenaga gratis toh 😛

l to r; me, Hesti, Sarah, Oliv, Dina, Inne.

Marcel and Peter.
The table of feast. The menu was lontong cap gomeh; lontong, opor ayam, sayur lodeh, sambel goreng kentang ati. There were also sambal bajak, bubuk kedelai and krupuk for the condiment. Then for the snack; I bought sumpia ikan, butter cookies. I also made putri salju and one bowl chocolate cupcakes. For dessert I made fruit cocktail pudding with vanilla vla and Sarah dkk brought green grapes.

Putri salju recipe was from NCC. It was superb, melt in your mouth as soon as you put it in. Will translate the recipe to English as soon as I have time :s

Another one I made for accompanying coffee and tea, one bowl chocolate cupcakes. Very easy and fast to make yet very delicious.

Sayur Lodeh
Original recipe from my mother

Ingredients;
– 250gr long beans cut like a match stick
– 250gr labu siam (what is this in English?) sliced like a match stick
– 1 block of tofu cubed and deep fried half done
– 12pcs shallots
– 6pcs garlic
– 3 red chilies (more or less depending on personal taste buds)
– 2 bird’s eye chili (more or less depending on personal taste buds)
– 2 cm galangal bruised
– 3 pcs salam leaves
– 1 tsp salt
– 1/2 tsp dried shrimp paste
– 1/2 tsp sugar
– 2 tsp dried shrimp (ebi) fried
– 200 ml thick coconut milk
– 1 ltr water (more or less depends on how thick or thin you want the end result)
– some oil for stir frying

Directions;
– Grind shallots, garlic, chilies, salt, dried shrimp paste, sugar, dried shrimp into a paste.
– Fry spice paste until fragrant, add galangal and salam leaves.
– Add water and coconut milk, wait until it boils.
– Add long beans then after five minutes add labu siam.
– After the vegetable is soft add fried tofu.
– Stir now and then and cook until it’s all done.

–

Sambel Goreng Ati (Stir Fried Chicken Liver Sambal)
Original recipe from my mother

Ingredients;
– 250 gr chicken liver cubed
– 250 gr chicken giblet cubed
– 250 gr potatoes cubed and deep fried
– handful of petai sliced into two
– 6pcs shallots sliced
– 4pcs garlic sliced
– 3 red chili sliced
– 2 bird’s eye chili sliced (more or less depending on personal tastebud)
– 2cm galangal bruised
– 3pcs salam leaves
– 200ml thick coconut milk
– some oil for stir frying

Direction;
– Stir fry shallots, garlic, chilies until fragrant.
– Add chicken liver and giblets, stir until turns color.
– Add salam leaves, galangal and coconut milk.
– Add potatoes when coconut milk is boiling.
– Lower the heat and cook until the coconut milk has reduced and dry.

Opor ayam (Chicken in White Curry)
This recipe is originally from my mother but since I had few too many instant opor spices I decided to use those to save some time (lazy-mode-on)

Ingredients;
– 1kg chicken pieces
– 400ml thick coconut milk (1 can)
– 400ml water (to thin the coconut milk as coconut milk from the can tend to be really thick)
– 12pcs shallots
– 6pcs garlic
– 2cm turmeric
– 2cm ginger
– 1 stick cinnamon
– 5 kaffir lime leaves
– 2 lemongrass
– 5 nutmeg
– 1 tsp salt
– some oil for stir frying

Direction;
– Grind until smooth shallots, garlic, turmeric, nutmeg and salt.
– Stir fry the mixed spices until fragrant in a big stewing pot.
– Add pieces of chicken, stir until the chicken turns color.
– Add water and coconut milk, stir throughly.
– Bruised ginger and lemongrass add them to the pot along with kaffir lime leaves.
– Lower the heat and stew for an hour until the curry has thickened a bit.

My plate 🙂 Btw the lontong I made with instant lontong in a plastic bag, pop them to boiling water for 2-3 hours, drain and they are done.

Fruit Cocktail Pudding with Vanilla Vla

Ingredients;
– 1 sachet agar-agar powder (10gr)
– 1 can cocktail fruit
– 1 can mandarine orange
– 750 ml milk
– 60gr sugar

Direction;
– Put agar-agar powder, milk, sugar and syrup water from the canned fruit in a pan.
– Cook it in low heat while keep stirring it until it boils.
– Turn off the heat and pour it in the pudding mold which has been soaked in cold water for some time (This so later it would be easy for you to take the pudding off the mold)
– Leave it cool in room temperature and when it cools down transfer it to the fridge until ready to be eaten.

as for the vanilla vla, I bought instan vanilla vla in a package as here Dutch people love to eat them for dessert. But as they are a bit too thick for pudding I thinned them with a little bit of milk (Thanks to Hesti for the brilliant idea)