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At first I saw this one at Deetha, I thought oh so yummy, I must try this. And boy did I make a good decision. Thanks Yu Lidia for sharing the recipe.
For 4 persons
Ingredients:
– 2 blocks of medium firm tofu, cut into small squares, fry until half-cooked
– 400gr chicken thigh, cut the meat into cubed and reserved the bone for the broth
– 5 boiled egg, peel off the shells
– 3 tbsp dried small shrimp, soak in water and then crush until smooth
– 5 cloves of garlic, crack it with pestle
– 2 tbs soy sauce
– 10 tbs kecap manis (Indonesian sweet soy sauce)
– Salt
– Ground white pepper
– 1tsp of Chinese five spices
Stock/broth:
– Chicken bone
– 1.5l water (add more as needed)
– 4cm of ginger, crack it with pestle
– 6 cloves of garlic, crack it with pestle
Side dishes:
– 3 Spring onion, thinly chopped
– Garlic solution (2 cloves of garlic, crush until smooth and mix with 10Tbsp of boiled water)
– Fried onion
– Sambal kecap (3 bird’e eye chili mixed with lime juice and sweet soy sauce)
– Steamed white rice
Directions:
– Saute cracked garlic with a little bit of oil until fragrant. Add dried shrimp and continue to saute. Add the cut meat, soy sauce, sweet soy sauce, five spices, cut tofu, salt, pepper and some water (just enough to make all soaked in).
– Add boiled egg and continue to cook until it changes color to brown and the water decreases into half of the initial quantity. Put it aside.
– Make the broth, saute the ginger and garlic until fragrant, Add water, chicken bone and salt. Simmer for some time until ready to be used.
– To serve, in a bowl, place some steam rice first and then add the meat mixture with the brown sauce, half of the brown egg, 1-2 tbs of garlic solution (if preferred). Sprinkle some chopped green onion and fried onion. Pour some boiled stock over. Add sambal kecap as needed.
Source: Lidia’s Blog
Maap ye penonton (huh kayak ada yg nonton aja bu..ga usah GR) postingannya kue fondant lagi. Mumpung aye masih semangat belajar oi 🙂 The fondant topper weren’t perfect yet but at least I practiced a thing or two. Para suhu mohon bimbingannya ya.
These cupcakes I made for one of my friend. She has just given birth to a handsome baby boy named Leandro. Gefeliciteerd met de baby ja 😀
My inspirations: Yulia, Titi, Thata, Wilton Celebrate with Fondant Book, Wilton Cupcake Fun
A very nice dips with tortilla chips 🙂
Ingredients:
– 1 ripe tomato
– 1 avocado, very ripe but not bruised
– Juice from 1 lime
– 1 small red onion, finely chopped
– 1 red chili, finely chopped
– Handful coriander leaves and stalks, finely chopped, plus a few leaves chopped roughly to serve
– Tortilla chips
Directions:
– Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Half and stone the avocado, (save the stone) use a spoon to scoop out the flesh into the bowl with the tomato.
– Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit the stone in the guacamole (this helps to stop it going brown), cover with a cling film and chill until needed. Scatter with the coriander, if using.
– Serve with tortilla chips, or spicy wedges and sour cream.
Source: BBC GoodFood Magazine, February 2009
I was craving badly, I mean really badly for kue lapis Surabaya. I missed the moist soft texture of the cake, the everything….I’m speechless. But one thing that made me wouldn’t make my own cake was the baking pan. Original recipe called for 3 square baking pan, then you assembled the cake to make the layer. Not that I didn’t want to buy a square pan but they cost each at least 10E here…sigh..But since I couldn’t handle my craving anymore I had to find a way to make it with only one pan.
I came accross Ning Rachmah site and found a yummy looking Kue Lapis Surabaya. And as she is a real cake seller (not like me 😛 ) I completely trusted her recipe. But wait what to do since I had only 1 pan. After thinking hard for 2 days, no just kidding :p I decided to make the recipe 2/3 then cut it in half to make the layer.
Then what was that with the fondant cover? Was I trying to do something silly like humiliating myself with cake decorating which I know I couldn’t do well. I’ve always wanted to learn fondant but haven’t got the time (sok sibuk) but now since I got nothing to do I could have time to learn a thing or two about fondant. Ooh there’s a silver lining after all for being jobless :p Oh and to make my learning process goes smoothly (not that I ‘m a fast learner either 😛 ) I also joined Creative with Fondant, a forum founded by Indonesians real tukang kue 😀
There’s not much I can’t tell you about the fondant. I made it with just rolling pin and Wilton cookie cutter. I also bought ready made rolled fondant but there was no purple color. Since I wanted to participate also in MFM2 and this month’s theme was Nuansa Ungu, I had to color my own fondant with Wilton icing color. And you could see my amateur hand, the purple color was not spread evenly!!! Oh…
2/3 recipe
Ingredients:
– 20 egg yolk (yes you read it right I didn’t type it wrong)
– 4 egg white
– 160 gr sugar
– 10 gr emulsifier
– 110 flour
– 30 gr coffee creamer
– 15 gr cornstarch
– 200 gr butter melted
– 1 tsp vanilla essence
– Blueberry jam
Directions:
– Beat the egg and sugar on high speed with electric mixer until sugar has dissolved. Add emulsifier, beat shortly, slow the speed add dry ingredients, turn the speed high again. Continue beating until batter is thick.
– Turn off the mixer, add melted butter, mix well. Add vanilla essence and mix well.
– Pour batter in a greased and floured 24cm square baking pan. Bake in 160C oven for 35-40min or until toothpick inserted to the cake come clean.
– When the cake is done, take the cake out from the baking pan, cool in a cooling rack.
– When it’s cold, divide cake into two and spread blueberry jam on both sides of the cake. Stick them together again to make layer. Carve the outside part of the cake as needed.
Source: Rachmah Setyawati
 First of all I would like to dedicate this post to the loving memory of my two late mbah (grandmothers). Why? The first mbah was my father’s mother, she was a rawon seller in a small alley in Tembok Gede, Surabaya. If you live in Surabaya you may know this place. I remember vividly when I was small sitting in the warung bench, eating her wholesome rawon with salted duck egg and shrimp cracker. She died when I was 10 years old.The second mbah was not really my real mbah but just an elderly relative but because I didn’t have mbah who lived close by (in Bali) so I called her mbah too. She was a bean sprout seller. I still clearly remember her waking up at 3am to sell her bean sprouts at the market then came back at 10am to water the mung bean manually from the water well, every single day. She died when I was 12 years old.Mbah, may you rest in peace and Allah forgive all your mistakes. Ameen.
For 4 persons:
Ingredients:
– 500gr beef brisket cubed
– 6 shallots
– 4 garlic
– 2 cm turmeric
– 2 red chilies
– 1 tbs coriander
– 8 pcs kluwak nut
– 2 lemongrass bruised
– 6 lime leaves
– 2 cm ginger bruised
– Salt
– Some oil
For Sambal Terasi:
– 1 red chili
– 4 bird’s eye chili (more or less according to your taste buds)
– 1 small tomato
– 1/2 tsp terasi (dried shrimp paste)
– Salt
– Boil red chili, bird’s eye chili, tomato.
– Grind all ingredients using pestle and mortar until smooth.
Condiments:
– Steamed rice
– 2 salted duck egg
– Short bean sprout (it’s not available here so I made it myself, soak some mung bean in water overnight. The next day drain the water and put them in a strainer. Water it 2-3 times a day then after 2-3 days they will grow nicely 🙂 )
– Shrimp crackers
– Sambal terasi
Directions:
– Grind red chili, shallots, garlic, turmeric, coriander, kluwak with a pestle and mortar or if you are lazy like me in a food processor 😀
– Heat up some oil in a skillet and add the spice paste, keep stirring until the spice is fragrant, add lemongrass, lime leaves and ginger.
– Add cubed meat and continue stirring until meat turns color.
– Meanwhile boil some water in a pan (approx 3 litre). Add meat and spice mixture into the boiling water. Continue cooking in low fire until meat is tender. Adjust salt as you like.
– Actually it taste even better the next day 😀
– Serve warm with all the condiments.
Source: My father
I think there are many Indonesian’s dish with peanut sauce 😀 and this is one of them. If you couldn’t find king mackerel feel free to replace it with any other fish even white fish or combinaton of shrimp and chicken. For 4 persons
Ingredients: – 250gr king mackerel fillet, minced– 250ml ice water– 250gr tapioca flour– 2 stalk of spring onion, sliced thinly– 3 garlic, minced– Salt– Pepper– Tofu– Small spring roll skin– Oil for deep frying
Condiments:
– Kecap manis (Indonesian sweet soy sauce)
– Chili sauce
– Kaffir lime
– Peanut Sauce
Peanut Sauce:
– 2 red chili (more or less depending on your taste buds)
– 2 bird’s eye chili (more or less depending on your taste buds)
– 1 tsp salt
– 1 garlic
– 5 candlenut
– 100 gr fried peanut
– 1 tbs shredded palm sugar
– 150 ml water
– 2 tsp vinegar
– Pound all ingredients in a kitchen processor until smooth.
– Add water until desired consistency.
Directions:
– Mix together minced fish fillet and ice water. Add tapioca powder, spring onion, garlic, pepper and salt, mix well. Divide into 3 parts, one for tofu filling, one for dumpling filling and one for fishball.
– Cut diagonally the tofu into 2 parts (triangle shape), make a hole in the middle. Set aside the mashed tofu and mix with the fishpaste. Fill the hole with the mashed tofu and fishpaste mixture.
– Take one spring roll skin and fill with fishpaste. Form into a dumpling.
– Heat oil for deep frying and fry all until golden brown.
– Take the last fishpaste part and with the help of two spoons, shape into small balls. Deep fried in the hot oil until golden brown.
– Arrange the fishball, tofu and fish dumpling in a plate, you may cut it into bite size pieces. Serve with peanut sauce, chili sauce and kecap manis. Give some squeeze some kaffir lime on top.
Source: Resep Dekap
Usually this dish is made with mutton but it’s also nice cooked with beef. Served with hot steaming rice…hmm..
For 2 persons:
Ingredients
– 250gr beef
– 3 shallots sliced
– 2 garlic sliced
– 1 red chili sliced
– 1 bird’s eye chili sliced
– 1 tomato chopped
– 2 tbs kecap manis (Indonesian sweet soy sauce)
– 1 tbs petis (shrimp paste)
– Salt
– Pepper
– Some vegetable oil
– 150ml water
Directions:
– Heat oil in a skillet, add garlic, shallot, red chili and bird’s eye chili, fry until fragrant.
– Add meat, stir until meat turned color.
– Add the rest of the ingredients, cook in low fire until all of the water almost evaporated.
Source: My mother
My dear fellow blogger and non blogger, The (Almost) Forgotten Indonesian Culinary Heritage a Whittycute.com Foodie Event 2009 has ended and I’m sure you would like to see the round up.
Click Whittycute Foodie Event to view all entries.
Click Whittycute Foodie Event on Flickr to view the photos only.
Thank you very much for all entries and make sure to come back soon to check the winner.
My dear fellow blogger and non blogger, do you still remember this event?
Time flies quickly and it’s 5 days to deadline. What are you waiting for send your entry now!!!
For more info click here.
I didn’t make this specially for Valentine’s tomorrow but since it’s tomorrow’s event so why not. I actually made this to practice again about cake making. This was just a simple sponge cake with buttercream and fruit. And actually it was a “nekat” project since I didn’t have lazy susan nor spatula. I used the cake stand as lazy susan and big long knife as spatula.
After asking here and there about good sponge cake recipe I followed Rita’s advice by using Yongki Gunawan’s sponge cake recipe, because she said it’s the best and she was so right. The sponge cake was soft, bouncy, light just everything I wanted from a sponge cake. Then came the buttercream…tricky part number one was that people here don’t really like the taste of buttercream, they only like whipped cream but whipped cream is difficult to work with. Number two there’s no shortening sold here eventhough I did find one (in one and only TBK) in Rotterdam (or possibly Holland). But it was imported from USA therefore it was so expensive 5E/can 🙁 Then there’s also ready made buttercream frosting with nice taste but again it was from USA and also 5E/can. It was Duncan Hynes brand and the bules liked the tasted of that thing (I tried frosting with this before) What should I do then to make a nice tasting buttercream but still stiff enough to work with? Just keep on reading.
Yongki Gunawan’s Sponge Cake
(This is half recipe only)
Ingredients:
– 5 egg yolk
– 2.5 egg white
– 5 gr emulsifier (I used TBM)
– 75gr sugar
– 50gr cake flour shifted
– 1/2 tbs powdered milk (I omitted this)
– 1/2 tbs cornstarch
– 75gr butter
– 1/2 tbs condensed milk (I omitted this)
Directions:
– Preheat oven to 180C, grease and flour a round or square cake tin.
– Melt butter in a saucepan.
– Whisk eggs, sugar, emulsifier, flour, cornstarch until thick, white and fluffy. (Only do this if your electric mixer is strong enough. If not then first whisk eggs and sugar until just thick add emulsifier continue whisking until it’s thick, white and fluffy. Add flour, cornstarch, powdered milk).
– Add butter and mix well.
– Pour in the cake tin and bake for 25-30 minutes or until a tooth pick inserted comes out clean.
Simple syrup:
– 1/4 cup water
– 1/4 sugar
– Some drops rum (if you like)
– Mix water and sugar in a saucepan, heat in a low fire while keep stirring it.
– When it’s just bubbling take it from the fire.
– Add rum.
Buttercream:
– 150gr unsalted margarine
– 50gr unsalted butter
– 2 cups confectioner sugar
– 100ml low fat cream (verse geslagen room)
– 1 tsp vanilla extract
– 1 tsp rum (if you like)
– Some drops Wilton white white icing colors
– Whisk everything in a electric mixer until fluffy and light (mine was 30 minutes or so).
Fruit:
– 1 can mandarin orange
– 100gr strawberry
– 1 kiwi
– 100gr raspberry
– Drain mandarin orange.
– Clean strawberry and cut into 4.
– Peel kiwi and sliced.
– Wash raspberry.
Garnish:
– Toasted almond slices
Finishing:
– Divide sponge cake into two parts.
– Brush each side with simple syrup, reserve a little bit of syrup for the top
part of the cake.
– Spread some buttercream on both sides of the cake.
– Arrange 1/3 fruits in the middle cake.
– Lift the top part and close the cake.
– Brush the top part cake with the rest of the simple syrup.
– Spread buttercream all over the cake’s surface, reserve some for decoration.
– Using pastry bag and decorating tips, decorate the outer top of the cake. I used Wilton 1M and made stars (boy it was 1AM and my mind was stuck :P)
– Arrange fruits on top and almond slices on the side of the cake.
Sponge Cake Source: Yongki Gunawan
Others: Me
I dedicated this cake to all of my friends out there, you know who you are 🙂 Happy Valentine’s Day!
PS: Don’t forget to participate in my foodie event 😀
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Awards
My First Award, Thank You!
Whittycute Foodie Event
Click here to see the round up!
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