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I remember my mother always buy this in the market whenever she goes there. Then we could eat this for breakfast hmm yum 🙂 Then I found an instant ketan lupis at the toko aha I could make it myself too. It should be easy just boil it in water approx 1 hours…but hiks my lupis turned out to be really soggy and not solid at all…what did I do wrong?? Search Mr. Google for the recipe..aha it turned out I had to use kapur sirih to make the lupis solid…halah halah makanya kalo mau bikin sesuatu liat-liat dulu kaleee
But I still managed to eat it anyway with grated coconut and palm sugar syrup. Oh for the coconut I used dried coconut that I dissolved with warm water. The taste wasn’t dissapointing at all. Cukuplah untuk ngobatin rasa kangen ama jajan pasar.
 Two friends came this Saturday to visit me. One is Hanna who lives in Hamburg, Germany and the other one is Hanna’s friend Isma who is currently studying master in Delft. So I made lontong bakso again hahaha…..but we Indonesian always loved bakso and my bet right. They loved the bakso. Hanna even had 2.5 bowls if you don’t want to say it 3 bowls eh 😉
They said serasa makan di warung aja, there were also tempe mendoan, pangsit goreng, tahu goreng, tahu rebus, pangsit rebus and es sirup 🙂 So girls don’t forget to count how many tempe mendoan you had for the kassa later 😛
But stupidly forgot to take pictures of the bakso…saking enaknya…kikiki…
Do not hesitate to come again girls 🙂
Only snack box today soalnya males hahaha…. isinya; kiwi, kacang pedas (but in Holland they spell it Katjang Pedis lol 😀 ) cracker and a cupcake.
 Tried this recipe from that book above with some variations according to what I have in the kitchen. Also did something different with the cooking method. Here I write down the same recipe from the book but with my own method of cooking.
Ingredients:
– 250 gr pork cubed (I used chicken)
– 125 gr bamboo shoots (didn’t use this)
– 1 green pepper cored and seeded (I used red pepper)
– 2 spring onions sliced
– 1 tsp salt
– 1.5 tbs brandy (I used dry sherry)
– 1 egg beaten
– 1 tbs corn flour
– 3 tbs plain flour (I mixed this flour and the corn flour)
– oil for deep frying
– 425 gr (1 can) pineapple chunks in juice
For the sauce:
– 3 tbs vinegar
– 3 tbs sugar
– 1/2 tsp salt
– 1 tbs tomato puree (I used tomato ketchup)
– 1 tbs soy sauce
– 1 tbs cornflour dissolved in 1 tbs water
– 1 tsp sesame oil
– Place the meat in a bowl and sprinkle with salt and dry sherry.
– Set aside and marinade for at least 15 minutes.
– Rolled the meat in beaten egg and the mixed flour.
– Repeat this process twice if you like to get a thicker coating.
– Heat the oil in a wok and deep fry meat until golden brown.
– Heat 1 tbs of oil in the wok and add the spring onions and red pepper.
– Mix the sauce ingredients with the pineapple juice and add to the wok.
– Stir until all thickened.
– Add pineapple chunks.
– Pour the sauce over the meat just before you serve it to prevent the meat from getting soggy.
And this is the result. Really nice recipe…not too sour and also not too sweet. Served warm with white rice 🙂
 This bento is from last nite dinner 😉 it has white rice, fried chicken in sweet and sour sauce and a kiwi 🙂
 Simple bento with mie goreng, boiled egg in a rabbit mold, cassava krupuk then for the snack box; kinder pingui, crackers, mandarine orange and dried fruit.
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
 This post is not going to show you how to make pecel sauce…I know everyone can make it 🙂 except me. That is why I used instant bumbu pecel dari Blitar…lol.
I just want to show that I could make lontong!!!! I could eat lontong in Holland!!! NORAK.com biarin d…walopun lontongnya cuma lontong instant pake bungkus plastik pula…tapi seneng banget 🙂
Other condiments that I had over there; lontong, pecel, tahu goreng, telor mata sapi, rempeyek teri kacang, sambel goreng kering tempe.
Got this recipe from Aller Hande magazine, a free monthly magazine from Albert Heijn a big supermarket chain in Holland.
Ingredients:
– 50 gr butter
– 150 gr dark cooking chocolate chopped coarsely
– 1 tbs honey
– 100 gr crunchy muesli
– 150 gr mixed dried fruit
– cake form lined with baking paper
– Melt butter, honey and chocolate in the stove with a double boiler until all melted and smooth.
– Mix in muesli and mixed dried fruit.
– Pour the mixture in the cake form.
– Let stand in the fridge for at least 4 hours until set.
– Cut the chocolate bar in slices.
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