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I couldn’t control myself anymore after seeing Mb. Ienas post of her kue soes. My mouth started to drool uncontrollably which lead me to a final decision that I had to make this! But I decided to use recipe from my recipe book to practice it otherwise I got nice books and I just let them to dust in the corner of my bookcase ๐ And the result was really good.
Later when I compared to Mb. Ienas recipe, they were not so difference in terms of quantities of the ingredients etc. But I did follow her footstep in adding more corn flour as the custard filling was way too runny.
Makes easily 30 pcs
Kue Soes
Ingredients:
– 100 gr butter
– 250 ml water
– 150 gr flour
– 1/2 tsp salt
– 4 eggs (I used 3 large eggs)
Directions:
– Preheat oven 200-210C, line cookie sheet with baking paper.
– Boiled the water with butter and salt until all butter has dissolved, low the fire. Add flour, mix well with wooden spoon.
– Wait for couple minutes until the batter is luke warm, add egg one by one while mixing it until smooth with either wooden spoon or electric mixer.
– Use piping bag and pastry tip (a Wilton 1M will do beautifully) to pipe the batter or use 2 spoons to shape. Give +/- 3 cm distance in between.
– Bake for 20 minutes or until its golden brown. Cool on a wire rack.
Napoleon Vla
(This is 1/2 recipe from the original recipe)
Ingredients:
– 400 ml milk
– 100 gr sugar (I used 60 gr)
– 2 egg yolk
– 25 gr corn flour (I used 50 gr)
– 1 tbs butter
– 50 ml whip cream
– 3 tbs rhum/brandy
Directions:
– Dissolved corn flour with a little bit of milk, set aside. Mix egg yolk with little bit of milk, set aside.
– Boiled the rest of the milk with sugar in low fire. While keep stirring add corn flour mixture, egg yolk mixture. Mix until smooth, add whip cream, let it boiled once more. Add butter and mix throughly until the custard is shiny.
– Remove from the fire and continue stirring until hot steam has dissapeared. Add rhum/brandy.
Source: Book Cake and Pastry by YasaBoga
They say Bandung is Paris van Java because of it’s beatiful city and has cool climate if compared to Jakarta. But besides being beautiful it’s also sources of many nice Indonesian meal like this one.
Can feed more than 6 persons ๐
Ingredients:
– 500 gr tenggiri fish (Spanish Mackerel)
– 2 tsp salt
– 2 tbs dried shrimp
– 2 spring onion, sliced thinly
– 50 gr flour
– 200 gr tapioca flour
– 4 garlic
– 2 tsp salt
– 150 gr chayote
– 150 ml water
– 2 potato cut into 4 parts
– 2 boiled egg
– 2 bitter gourd, cut 5 cm and throw away the seeds inside
– 2 big leaves of white cabbage, shimmer in hot water
– Small wantan skin
Directions:
– Blend fish with dried shrimp, flour, tapioca, garlic, salt and chayote in a food processor into a smooth paste. Add sliced spring onion.
– Divide into 4 parts, fill the bitter gourd, white cabbage, potato with the fish paste.
– Make the rest of the fish paste with .
– Steamed in a steamer until done for 20-30 minutes.
– Cut into bite size pieces, serve with peanut sauce, squeezed kaffir lime juice and kecap manis (Indonesian sweet soy sauce)
Peanut Sauce
– 200 gr fried peanut
– 2 tsp Indonesian palm sugar
– 1 tsp salt
– Kecap manis (Indonesian sweet soy sauce)
– 50 gr boiled potato
– Water
– Blend all ingredients in a food processor until smooth.
– Mix with enough water to form a sauce.
– Heat up in a pan with low fire until thick and oily.
Source: Sexy Chef (Mbak Rieke)
This dish is typical Balinese dish, it’s so full of flavour and real good to eat with steamed white rice.
For 4-6 people
Ingredients:
– 500gr tuna fillet
– 6 tbs vegetable oil
– 150 gr sambal matah
– Freshly ground black pepper
For the marinade:
– 5 candlenuts
– 1 tsp dried shrimp paste
– 2 sp sugar
– 4 cm fresh ginger, peeled and finely chopped
– 1 tsp tamarind pulp
Directions:
– To make the marinade, use a pestle and mortar to pound the candlenuts, shrimp paste and sugar to a fine paste.
– Add the ginger and tamarind, pound again to a paste.
– Add the tuna to the marinade and leave to soak up the flavours about 15 minutes. Remove the tuna.
– Heat the oil in a wok and fry the tuna quickly on each side until golden. Remove the fish from the wok and mix it with the sambal matah and black pepper.
– Serve with steamed white rice.
Source: The Bali Cookbook by Lonny Gerungan
Looking for a controversial dish. This could be the one ๐ And why is that? If you could guess from the title, this was made from pindang water (fish in brine). The taste and the smell of pindang water is so distictive. Usually only native Balinese (from the southern part, Denpasar and the sorrounding) would like this one, even a Balinese friend of mine who was from western part wasn’t fond of this food. But I grew up in Bali since I was 5 until I was 25 so I grew up with this too. It’s a dish that you either would hate it or love it. For me I love it to bits.
For 2 persons
Ingredients:
– Your choice of favorite fruit; mango, pineapple, jicama, water apple, cucumber etc. (in Bali usually unripe green mango is being used, but it’s difficult to find here)
– 3 bird’s eye chili (less or more depending on your taste buds)
– 1/2 tsp grilled dried shrimp paste
– Pinch of salt
– 1 tbs Indonesian palm sugar
– 150 ml pindang water
Directions:
– Cut vegetable into bite size pieces.
– Pound chili, palm sugar, salt and dried shrimp paste until smooth.
– Pour in pindang water, mix well.
– Pour over the fruit.
– Also lekker to eat with krupuk ๐
Note:
Pindang water could be easily bought in Bali but for us who couldn’t buy it, we could make it ourselves, it’s real easy
– 500 gr Indian mackerel (or other kinds of mackerel)
– 5 tbs coarse salt
– 2 tbs tamarind
– 4 garlic, bruised
– 1.5 liter water
– Boil all ingredients until fish is done, cool down the pindang water before using.
– You could fry the fish to accompany rice ๐
Source of pindang making : Eni (or rather your mother, right En ๐ )
In Indonesia, we have two kinds of porridge dishes; sweet and savoury. Sweet kinds are usually eaten for dessert (clikc here and here for examples) and savoury kinds are usually eaten for meal or in between meal snack. This one is the example from the savoury kinds. But I didn’t make the complete one with all the she-bang. I made just with what I had in hand but nevertheless I shared the full recipe in case you are inspired to make a complete dish ๐
For 3-4 persons
Ingredients:
– 250 gr rice, wash and drained
– Water
– 2 tsp salt
– 1 corn on the cob, cut the kernel off the cob (I didn’t use this)
– 50 gr young melinjo leaves (I dindn’t use this)
– 50 gr spinach
– 50 gr water spinach (morning glory)
– 100 gr sweet potato (I didn’t use this)
– 200 gr pumpkin (I didn’t use this)
– 5-6 pcs long bean, cut into 2 cm short
– 25 gr hairy basil
Condiment:
– Sambal dabu dabu
– Fried salty fish (I used fried small salty fish)
For sambal dabu dabu
– 6 bird’s eye chili
– 4 red chili
– 3 shallots
– 1 tomato
– 1 tbs lemon juice
– 2 tsp salt
– Sliced all the ingredients and mix throughly.
Directions:
– Put rice in a deep pan. Pour water over the rice until 3-5 cm above the surface. Cook in low fire while stirring now and then.
– After turning into porridge but not yet too thick add pumpkin, sweet potato, corn kernel and salt.
– Add salt, add long beans, melinjo leaves, spinach, water spinach and hairy basil.
– Serve with condiment.
Source: Book of Masakan Indonesia by Yasa Boga
Actually real version of this dish is Rujak Cingur, but since I didn’t use any cingur (cow’s nose that is :P) I couldn’t use the same title.
For 4 persons
Ingredients:
– 100gr bean sprout
– 100 gr water spinach
– 150 gr long beans
– 1 block of tofu
– 1 block of tempe
– 1 cucumber
– 1 jicama
– 1 mango
– 1 pineapple
– Shrimp cracker
– Rice cake
For the Sambal Petis:
– 100gr fried peanuts
– 2 bird’s eye chili (less or more depending on your taste buds)
– 1 tsp tamarind water
– 2-3 tbs petis udang (shrimp paste)
– 1/2 tsp terasi (dried shrimp paste)
– Some shredded palm sugar
– Some water
– Salt
Directions:
– Cut, cleaned and blanced the vegetables.
– Cut and deep fried tofu and tempe.
– Cut and cleaned the fruits.
– Pound the sambal petis ingredients in a pestle and mortar. Adjust the taste to your liking.
– In a plate put some rice cake, vegetables, tofu and tempe, fruits. Topped with sambal petis.
– Served with shrimp crackers.
Source: Adapted from the Book; Masakan Indonesia by Yasa Boga
Since I landed my eyes on KBB (Klub Berani Baking) which was founded by Mbak Arfi, I badly wanted to join because I love baking and a baking club would be sufficient to learn more things about baking. After some months of waiting finally my first KBB challenge.
At first I was a bit confuse, what do you suppose to do with caramel pots and shortbread sticks but I flicked into the milis and got lots of pencerahan. Special thanks to Ningku sing paling ayu dewe Rachmah Setyawati ^_*
I made this with hardly any difficulties, thanks to all the tips and tricks from all the KBB’ers. Just that when I made the caramel my hands were itching to stir the sugar but pfiuh I took a hold on myself and didn’t do it. My caramel pots took double time in the oven than expected which was 30minutes. Then came the shortbread sticks, I cut the sugar amount down to 50% since again some tips said so and boy was I glad I did that otherwise the taste would be far too sweet for my taste buds. I also used 12 mint leaves but somehow the tasted wasn’t as minty as I I expected. When I wanted to rolled the dough, it stick to the surface and the rolling pin, but I put the dough for some hours in the fridge and voila my problem solved.
All in all it wasn’t that crazily difficult, pfiuh. I liked the caramel pots because I like everything caramel, the shortbread sticks melted in your mouth. Thanks for the hosts; Dita and Lina for hosting this challenge.
Recipe:
Minted Shortbread Sticks
– 100g icing sugar (I used 50gr)
– 200g flour
– 100g cornflour
– 250g unsalted butter, softened
– 1 vanilla pod, seeds removed and reserved
– 1 sprig mint, chopped (I used 12 leaves)
Preheat the oven to 150C. Line a baking tray with baking paper.
Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.
Caramel Pots
– 125g caster sugar
– 2 Tbs water
– 125ml milk
– 250ml cream
– 3 egg yolks
Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cre
am in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.
Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.
Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.
Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine
My first participation for Click Event. This month’s theme is wood and this is my photo of wooden spice spoon and cumin.
 Another month has passed by, it’s time again for masbar. This month’s menu is Nasi Goreng (Fried Rice). A really versatile menu I must say. You can add anything you like; meat, vegetable, chicken, sambal, egg and so on and so on…just let your mind be imaginative. But this time I made a real easy Javanese version. So I’m sorry if it was a bit out from the normal Javanese Fried Rice.
For 2 persons:
Ingredients:
– 2 plate of cold rice (better if it was from yesterday)
– 1 egg, beaten
– Some shredded carrot
– Some shredd Chinese cabbage
– 1 spring onion, sliced
– 2 tbs kecap manis (Indonesian sweet soy sauce)
– 1 tsp soy sauce
– Salt
– 2 tbs vegetable oil
For the spice paste:
– 1 red chili
– 2 bird’s eye chili (more or less depending on your taste buds)
– 3 shallots
– 2 garlic
– 1 candlenut
– 1 small tomato
– 1/2 tsp terasi (dried shrimp paste)
– Pound all spice paste ingredients until smooth.
Optional:
– Sliced cucumber
– Shrimp cracker
Directions:
– Heat vegetable oil in a wok, add spice paste. Fry until spice paste is fragrant.
– Add beaten egg, stir through to scramble the egg.
– Add shredded Chinese cabbage, carrot and spring onion. Continue stirring until vegetables are a bit stale.
– Add the rest of ingredients. Adjust the taste to your liking. Heat through and serve with sliced cucumber, shrimp cracker.
Source: My mother
Have you ever stopped by at Deetha’s blog? She has loads of Indonesian recipes I never knew about but really worth to try like this one.
For 4 persons
Ingredients:
– 1kg chicken pieces
– 250ml water
– 6tbs vegetable oil
– 10 kaffir lime leaves, discard the midrib
– 3 tomatoes, sliced (if possible green tomato)
– 4 lemongrass, take the white part and bruised
– 5 spring onion, sliced
– 50gr hairy basil leaves
For the smooth spice paste:
– 2 garlic
– 3cm ginger
– 3cm turmeric
– Salt
– Pound all the smooth spice paste ingredients into a smooth paste.
For the coarse spice paste:
– 200gr shallots
– 10 bird’s eye chili (more or less depending on your taste buds)
– Pound all the coarse spice paste ingredients into a coarse paste.
Directions:
– Heat vegetable oil in a pan, add kaffir lime leaves and lemongrass, stir until fragrant. Add smooth spice paste, stir continuously until spice paste is done.
– Add coarse spice paste, stir until fragrant, add tomatoes and spring onion, continue stirring.
– Add chicken pieces, stir until chicken has turn color. Add water, continue cooking until water has evaporated and chicken is cooked through.
– Add hairy basil leaves, stir until the leaves are stale. Ready to be served.
Source: Seri Masak Femina Primarasa – Inspirasi Usaha Boga through Deetha
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Awards
My First Award, Thank You!
Whittycute Foodie Event
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