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I made this one like years ago….lebay-mode-on. But haven’t post it here. It’s real good to eat in this still-winter weather.
I also submitted this dish for MFM2 Maret 2009 with Warna Warni theme.
For 4 persons
Ingredients:
Mung Beans Porridge:
– 1/2 cup mung beans soaked in water for 1-2 hours
– 1 cm ginger, bruised
– 1 pandan leaf
– 3 tbs Indonesian palm sugar
– Pinch of salt
– Water
Glutinous Black Rice Porridge:
– 1/2 cup glutinous black rice soaked in water overnight
– 1 pandan leaf
– Pinch of salt
– Water
Coconut milk sauce:
– 1 can coconut milk (400ml)
– 1 pandan leaf
– Pinch of salt
Optional:
– Some slices of bread
Directions:
– Cook mung beans in water along with ginger, pandan leaf and salt.
– Stir frequently until mung beans are soft.
– Add Indonesian palm sugar (only add this when you are sure that mung beans are soft otherwise it would be difficult for them to get soft)
– At the same time cook also the glutinous black rice with pandan leaf and salt. Stir frequently until it’s soft.
– Warm the coconut milk in low fire with pandan leaf. Carefully stir so not to make the coconut milk separated.
– Serve the porridge in a bowl alongside with some slices of bread (optional).
Source: Me
Some photos and recipes from my and also my friend Eni birthday brunch.
Whitty the cat guarding (or rather eyeing 😛 ) the food. There were some food that I cooked for the brunch. The day before I made the chicken feet and the chicken topping for the mie ayam (chicken noodle). Then me, Iin and Frisda made the cakes, fruit punch, fried wantan, sambal, boiled quail eggs, pickle etc. On the day Eni brought lumpia (spring roll) and Thata brought steamed brownies (I’m sorry Tha I forgot to take picture of your yummy moist brownies…mau lagi donk buat dipoto 😀 )
Some of the party goers 😛 from l to r; Eni, Olivia, Hesti, Thata, Iin, Frisda and me sitting on the floor. Ohya ini sekalian kopdar ama Thata…and she immediately got new nickname 😛 “mbak 18thn” because she looked boy oh so young despite her real 2* (censored) age. 😛
For this mie ayam (chicken noodle) recipe just follow here.
For this pangsit goreng (fried wantan) recipe just follow here.
This one is from Eni and here is her recipe
Lumpia Ayam Bihun Sayuran (Vegetable Rice Vermicelli Chicken Spring Roll)
Ingredients:
– Mini lumpia skin
– 1/2 package of mixed vegetable (spring onion, white cabbage, carrot, bean sprout)
– 100 gr rice vermicelli soaked in hot water
– 350 gr chicken breast minced
– 1/2 tbs coriander powder
– 3 garlic mashed
– 1 tbs oyster sauce
– 1 tbs gember siroop (you can use 2cm ginger bruised)
– Salt
– Pepper
– 1 white egg
– Oil for deep frying
Directions:
– Heat oil in a pan, add garlic and stir until fragrant.
– Add minced chicken, stir until turns color.
– Add mixed vegetable and stir until vegetable is wilted.
– Add coriander, oyster sauce, gember siroop (ginger), salt and pepper.
– Heat through until all ingredients are cooked, turn off fire.
– Assemble the lumpia and use the egg white to seal the lumpia.
– Deep fry in hot oil until golden brown.
– Serve with lumpia sauce.
Source: Eni
Ceker Ayam Kecap (Chicken Feet in Sweet Soy Sauce)
The dish that we Indonesian said hurray…..and the Dutch said eeeew…How different culture also have different appreciation on food 😀
The method and recipe is basically the same with the mie ayam topping but first I deep fry the chicken feet until golden brown then soak them in cold ice water for overnight so they were nice and plump. Furthermore I added mushroom soy sauce.
This is again Yongki Sponge Cake 🙂 my favorite, but this time is one recipe. I ordered the edible print in Cake Print. Then with the help of Iin with rolling the fondant voila….a cake 🙂
Finally I got the chance to try the famous TCCC (Triple Choco Caramel Cake) by Teh Uceu. But I couldn’t make it as pretty as hers…and somehow my cake was a bit dense like brownies. Is it suppose to be like that? But the taste was so good….I can still remember the chocolatey caramelly taste…oh forgive my weird vocabulary.
TCCC (Triple Choco Caramel Cake)
Ingredients:
Cake
– 10 eggs
– 150gr sugar (I used 80gr)
– 1 tbs emulsifier (tbm)
– 140 gr flour
– 60 gr cocoa powder
– 75 gr dark cooking chocolate (DCC), chopped
– 100 gr butter
Directions:
– Melt butter in a double boiler (or microwave), add DCC, mix well, set aside.
– Whisk eggs with sugar until half fluffy, add emulsifier and continue whisking until white and fluffy.
– Carefully add flour into the batter.
– Add the melted butter and DCC, mix well.
– Brush square or round baking pan with butter and sprinkle flour evenly.
– Pour batter in the baking pan and bake in a preheated oven of 170C until done.
Chocolate Ganache
– 500 ml fresh cream
– 500 g dark cooking chocolate (DCC), coarsely chopped
– 75 g butter
Directions:
– Heat fresh cream in a pan with low fire but do not let it to boil.
– Add DCC and butter, mix well.
– Put in the fridge for couple of hours until ready to be used.
Caramel syrup
– 100 gr sugar
– 50 ml water (1)
– 100 ml water (2)
Directions:
– Cook sugar with water (1) in a low fire until it turns into caramel.
– Add water (2) into the caramel mixture, continue cooking until caramel has melted and well mixed. Set aside.
Decorations:
– Canned or fresh fruit; kiwi, mandarin, strawberry etc.
– Clear jelly mixture to brush on top of the fruit.
Assemble:
– Sliced cake into two equal parts.
– Brush caramel syrup onto the surface of the cake.
– Spread some chocolate ganache on the centre surface (about 1 cm thickness), top with the other part of the cake.
– Spread the rest of the chocolate ganache evenly on the surface of the cake.
– Decorate as your desire with the fruits.
Source: Teh Uceu
Then after making sponge cake you would get lots of egg whites…it’s time to make this one 🙂 made only from egg whites.
Kue Zebra Pandan Kukus (Steamed Zebra Pandan Cake)
Ingredients:
– 260 gr egg whites
– 1/4 tsp salt
– 1.5 tsp emulsifier (tbm)
– 50 ml water
– 125 gr sugar (I used 95gr)
– 125 gr cake flour
– 15 gr powdered milk
– 1/2 tsp baking powder
– 30 gr melted butter
– 1 tbs condensed milk
– 1/4 tsp vanilla essence
– 1/2 tsp pandan paste
Directions:
– Whisk egg whites, salt, emulsifier and water until half fluffy.
– Add sugar bit by bit while whisking until white and fluffy.
– Add flour, powdered milk and baking powder.
– Add melted butter, condensed milk, vanilla escence .
– Take 1/2 batter and add pandan paste, mix well.
– In one spot pour the batter alternately in a baking pan (I used 7 muffin mould).
– Steam in a preheated steamer for 15 minutes until done.
Tips:
– To yield a pretty zebra pattern, do pour the batter consistenly in one same spot.
Source: Book of Variasi Kue Lapis Sederhana Sampai yang Rumit – Sedap through Deetha.
And for the last one inspired from Deetha 🙂 it was real good, refreshing, highly recomended.
Fruit Punch
Ingredients:
– 1 can rambutan
– 1 can jack fruit
– 1 can young coconut
– 2 kiwis cut
– 1 box strawberry cut
– 2 cans mandarine
– 1 mango cut
– 1 tsp selasih seed, soak in hot water until it’s fluffy
– 1.5 litre of white soda
– 1 litre of fresh orange juice
– Ice cube
Directions:
– Mix everything in a big bowl.
Tips: you can use all kinds of seasonal fruits.
Inspired by: Deetha
My first encounter with Indian food was years ago when I was still living in Hamburg, Germany. I was sort of living (plus working) with a host family, and my host mother happened to be Indian. She would cook nice fragrant Indian food for dinner and I instantly like them. This one is a real easy Indian food, good for Indian food beginner like me 🙂 It’s nice to eat as it is or maybe also to accompany a curry.
For 3-4 persons
Ingredients:
– 1 cup Basmati rice
– 3 tbsps vegetable oil
– 1 large onion chopped fine
– 1 tsp ginger minced
– 1 tsp garlic minced
– 1 tsp coriander powder
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– 1 tsp garam masala powder
– 2 cups chopped mixed vegetables of your choice (I used green peas)
– Salt to taste
– 2 1/2 cups warm water
– 3 tbsps chopped fresh coriander to garnish the pulao
Directions:
– Wash rice throughly, set aside.
– Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till soft.
– Add the ginger and garlic pastes and fry for 1 minute.
– Now add all the spice powders and mix well. Cook/ brown the masala (onion-ginger-garlic-spice mix) till the oil begins to separate from it. You may need to sprinkle a little water over the masala as it cooks, to keep it from burning. Stir frequently while browning masala.
– When the masala is cooked, add the tomato to it and cook till pulpy.
– Add the rice, the mixed veggies to the masala, add salt to taste and pour in the warm water. Stir well. Cook till the water comes to a boil. Stir and monitor the cooking till most of the water dries up and the rice begins to develop ‘pits’ on its surface. Turn the heat down to low/ simmer and cover the pan. Cook till done. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely.
– Turn the heat off now as some cooking will continue to take place even after you do that. Let the dish rest on the stove (turned off) for 5 minutes.
– Uncover and garnish the Pulao with the chopped fresh coriander. Serve piping hot with yoghurt and mango chutney.
Source: Adapted from here
When I was still living in Indonesia, I didn’t really see tempe as a special food, just another source of protein that I could eat everyday for really cheap price. But now, because it’s not everyday I could eat tempe, I savor every bite of it including this dish.
For 4 persons
Ingredients:
– 1 block of tempe, diced, fry until half done
– 10 shallots, sliced
– 4 garlic, sliced
– 5 greed chili, sliced
– 5 red chili, sliced
– 1 tomato, diced
– 1 salam leaf
– 1 cm galangal
– 1 tbs oyster sauce
– 1/2 tbs kecap manis (Indonesian sweet soy sauce)
– 1/2 tbs Indonesian palm sugar
– 1-2 tsp tamarind water
– Salt
Directions:
– Stir fry shallot and garlic in little bit of oil until fragrant.
– Add galangal and salam leaf, continue stirring.
– Add tempe, stir throughly.
– Add tomato, oyster sauce, kecap manis, tamarind water, Indonesian palm sugar and salt.
– Continue cooking until water has ecaporated, adjust the taste.
– Add red and green chili.
– Continue cooking just until the chilies are slightly wilted.
– Serve with hot steamed white rice.
Source: Herti Kitchen Gallery
Again fondant cake…
I made this for one of my friend’s mother birthday, Tante Marietta.
It’s amazing what you could find over the internet. It always has answer to all your questions. I googled how to make fondant sofa on youtube and voila I came across a really useful tutorial about the subject. Though I realize my fondant sofa was not even close to the one on the tutorial :s But at least I learned a thing or two again. Hopefully next time better.
My inspiration: Wilton Celebrate with Fondant Book, Fondant Sofa 1, Fondant Sofa 2.
My dear fellow blogger and non blogger, now it’s time for me to announce all the winners for (Almost) Forgotten Indonesian Culinary Heritage a whittycute.com Foodie Event.
Click HERE to find out all the winners.
My father is a big fan of Kartolo, a famous comedian from East Java (Surabaya). Everytime we eat onde-onde he always told me this joke from Kartolo. Long time ago when the Dutch was still colonizing Indonesia, they didn’t know how come we (Indonesian) could attach all those sesame seeds onto the surface onde-onde. They thought we attach the sesame seeds one by one? What’s so funny about that then? Can you find the joke?
Funnily when I made this onde-onde I asked masbul to do the sesame seeds part and I told him about the joke. He thought it was funny 😛
But on the other hand…why my onde-onde were not round? What did I do wrong? It seemed that the oil that I used for frying was too hot so the onde-onde sort of burst into oval shape. Next time better I guess.
Ingredients:
– 250 gr glutinous rice flour
– 25 gr tapioca flour
– ¼ tsp salt
– 175 cc warm coconut milk from ½ coconut
– 100 grams white sesame seeds
Filling:
– 200 gr skinned mung beans (I used mung beans with skin)
– 50 cc water
– 150 gr sugar (I used 75 gr)
– 1 pandan leaf or vanilla
– oil, for deep frying
Directions:
– For the filling, soak mung beans for about 1 hour, steam until cooked and mash while still hot. Mix with water, sugar and pandan leaf or vanilla, cook on low heat and stir constantly until the mixture can be shaped. Cool and make balls with a diameter of 1 ½ cm. Set aside.
– For the skin, mix glutinous rice flour, sago flour and salt. Pour in warm coconut milk, a little at a time, kneading constantly until the dough can be shaped. Divide into 12 parts. (Mine yield 15)
– To assemble, take 1 part of dough, shape into a ball and flatten to ½ cm thickness. Place 1 ball-shaped filling in the centre, close the dough around it and reshape into a ball.
– Roll ball into sesame seeds, pressing slightly to ensure that the seeds sticks to the dough. Or dip ball quickly into water to dampen the surface before rolling into the sesame seeds.
– Heat oil over medium fire and deep-fry the rolls until golden brown and done. Drain.
Source: Book of Kue kue Indonesia by Yasa Boga
If you ever went to a Padang Restaurant you must know sambal lado mudo..it’s just so good eaten with boiled daun singkong (cassava leaves) but too bad I couldn’t find cassava leaves here so I just make do with eggplant instead 🙂
For 4 persons
Ingredients:
– 2 eggplant, sliced
– 10 green chili, steamed
– 6 shallots, coarsely pound
– 1 green tomato, steamed (I couldn’t find this so just used normal small tomato)
– 4 tbs teri medan (tiny silver anchovy), deep fried until crispy
– Salt
– Oil
Directions:
– Coarsely pound the steamed chili and tomato.
– Fry shallot in little bit of oil until fragrant.
– Add chili and tomato.
– Add teri medan and salt, adjust the taste.
– Continue cooking until done.
– Fry eggplant with little bit of oil until done or alternatively you could also grill it.
– Serve warm with steamed white rice.
Source: Herti Kitchen Gallery
I always have something that I wanted to make after looking at Deetha’s blog….like this one also. I clicked to the recipe source, oh it was from a real cake seller, Jeng Melanie. Then it must be good 🙂 Hmm the taste was just very typical Indonesian cake, rich or legit in Indonesian. Thanks Jeng Mel for sharing the recipe.
The original recipe called for shredded cheese, so feel free to add it if you prefer.
Ingredients:
– 100 gr margarine, melted
– 200 gr sugar (I used 80 gr)
– 4 eggs
– 50 ml coconut milk
– 500 gr fermented cassava, pound until smooth
– 100 gr flour
Directions:
– Whisk egg and sugar until light and fluffy.
– Slow the mixer speed into 1, add fermented cassava, coconut milk and flour. Mix well.
– Add melted margarine, mix well.
– Pour into a a prepared baking pan, bake in a pre warmed oven 160C until done.
Source: Melanie’s Blog
At first glance I saw this dish you might think….just lesser galangal in sambal, what’s so special? But wait until you try it you would want to have more and more white rice with this humble dish.
For 4 persons:
Tempe Goreng (Fried Tempe)
Ingredients:
– 1 small block of tempe
– 2 clove garlic
– 1 tsp coriander seeds
– Salt
– Oil
Directions:
– Cut tempe as you like.
– Grind garlic, coriander seeds and salt until smooth. Add a little bit of water.
– Soak tempe in the mixture for some time.
– Fry in hot oil until golden brown.
Sambal Kencur (Lesser Galangal Sambal)
Ingredients:
– 1 clove garlic, fry for a bit
– 1 red chili
– 3 bird’s eye chili (more or less depending on your taste buds)
– 2 cm lesser galangal
– 1/2 tsp salt
Directions:
– Pound all sambal ingredients with a pestle and mortar until smooth.
– Bruised tempe slightly on top of the sambal.
– Serve warm with steamed white rice and raw vegetables ie; cucumber, sweet basil, cabbage.
Source: My mother
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