REMPEYEK KACANG

Long time ago there was a little girl who lived in Indonesia. And everytime her family went to a city called Bandung which was famous with their local snacks, they were always buy this one kind of snack that unfortunately she hated it. She was confused why her dad, mom and siblings like this un-scrumptious-at-all snack. For her, she loves all kind of snacks (and snacking) but not this one.

Now, she is a grown up woman and guess what? She still dislike this snack. Tho she lived in a far away country from Indonesia, she never miss that snack. Until few days ago, when she accidentaly saw a pic of it, she can't stop thinking about it. Out of nowhere, she can smell a good smell of fried key lime leaf from that snack right in her nose!

So, she determined to try to make herself the snack that she hated when she was a kid. After the snack was well fried, and ready to serve, she can't wait to let her husband to try it. Unfortunately, her husband doesn't really like it :(. But, she does! When she fried the snack, the smell of fried key lime leaf and fried food is flowing on the air. Now, she knows and understands why her family are all like it.



Okay.......I tried to become a novelist but I guess I am failed! :). The story is lame huh? Now, let me tell you the real one. Actually, the story above is talking about me :). And "the snack" we are talking about is rempeyek kacang (it is made of rice flour, coconut milk, key lime leaf and peanut). That's true, I recently like rempeyek kacang. When I was a kid, never ever ask me to try it. I don't know why I hate rempeyek kacang so much. But, after these years hate it I am starting to like it now :). The crispy-ness of the rempeyek kacang and the smell of fried key lime leaf are really made me realize that I missed this good snack!

You will have no problem to find it in Indonesia. I guess, almost all cities in Indonesia are selling rempeyek kacang. Some people make it thick and not that crunchy, but some people (including me) make it thin and crunchy. And I loved the one I made, thin batter with a little bit peanut.
I got the recipe from the old old old NOVA magazine (or newspaper? since it doesn't look like a magazine)



Rempeyek Kacang

Ingredients:
150 gr raw peanuts, peeled and panbroiled
200 gr rice flour
450 ml thin coconut milk
2 small eggs, whisk
8 pieces key lime leaves, finely sliced
2 tsps lime stone
Vegetable oil for frying

Spice Paste:
7 cloves garlic
6 candle nuts
3 tsps coriander
2 tsps cutcherry powder
2 tsp salt, or to taste

Preparation:
In a big bowl, combine spice paste, key lime leaves and rice flour. Pour in coconut milk, eggs and lime stone water gradually. Mix it until well combined.
In a small pan, brush the pan with oil. Scoope 1/8 to 1/4 cup batter. Sprinkle it with panbroiled peanuts (the amount of peanuts are as your desire). Pour the batter into the small pan. then move the pan into circular motion until the pan is covered by the batter. Don't worry about the shape, it doesn't need to be perfect). Cover the pan, and let it cook for about 2 minutes or until half cooked. When you didn't see any liquid batter, then it's the time to remove it from the pan and dump it into a prepared bigger pan with hot oil for deep frying. Fry the rempeyek over high heat until golden color and crispy dry.
Remove it from the pan, and let it dry from the oil on a strainer. Let it cool and keep it in a tight lid container. Ready to serve.

TALAM EBI (INDONESIAN DRIED SHRIMP RICE CAKE)

Talam ebi is one kind of many Indonesian rice cakes. Tho talam ebi is not my fave, but it was my mom's fave. She loved talam ebi. And, this time I made it to honor and remember my mom. If only I know how to make it when she still alive, she will definitely be happy.

Basically, talam ebi is made from rice flour and coconut milk, then dried ebi fried as toppings. It tasted good. The rice cake is a bit chewy with savoury dried shrimp.
If you never eat it before, I guess you should try it ;).

I changed some ingredients. You can go to this link for the original recipe.

Talam Ebi

Ingredients:
For Rice Cake:
200 gr rice flour
50 gr tapioca flour
700 ml thick coconut milk
1/2 tsp salt
1 sheet pandan leaf

For Topping:
100 gr dried shrimp (so called ebi), soaked and chopped
1 stalk green onion, thinly sliced
4 piece dried red chilli, rinse, sliced
3 cloves garlic, chopped
1.5 tsp sugar
100 ml olive oil

Preparation:
For the rice cake:
In a bowl, combine rice flour and tapioca flour, dissolve with halve coconut milk. Set aside.
IN a saucepan, boil the remaining coconut milk, sugar and pandan leaf until boiling. Pour the boiling coconut milk mixture into rice flour mixture. Stir until well combined.
Pour the rice cake batter into small bowl until the bowl is full. Steam the rice in preheated steamer for 20 minutes until thoroughly cooked.
Transfer the bowl to a plate. Remove the rice cake from the bowl. Place it at serving plate. Top it with the toppings. Serve it.

For the toppings:
In a small pan, heat olive oil over medium heat. Stir in red chilli and garlic until fragrant. Add in dried shrimp, stir until half cooked. Add in green onion, cook for another 3 minutes or until the dried shrimp is well done. Ready to use.

LAPIS BERAS

Hohohoho......I made it!! After I saw my dear blog friend Jenny made this Indonesian sweet dessert *or snack?*, I tempted to make it as well :).

Frankly speaking, I forgot did I ever eat this Indonesian layered rice cake or not. So, I really wondering how's the real texture and taste of this rice cake. Then, I asked my other blog friend, Chizzy, she said that the texture supposed to be a little bit hard because of the rice flour. And, she gave me a little tips if I want to make a soft and elastic rice cake are using all purpose flour or combine all purpose flour and rice flour. Her tips made me want to try to re-make it ;).

However, the preparations are not that hard. The only thing that you need to have is PATIENT ;), because you need to steam it layer by layer. But it worth enough to make, especially if you lived in a country where Indonesian food become something precious :D.



Lapis Beras

Ingredients:
800ml coconut milk
3 pieces fresh pandan leaves, cut into 2-inch
1/2 tsp salt
200 gr rice flour
100 gr mung bean flour
250 gr sugar
1-1/2 tsp cocoa powder (dissolved with 1 tsp warm water)

Preparation:
Boil coconut milk, pandan leaves and salt over medium heat. Stir it continuously. Once it boiled, remove it from the stove, strain it from the leafs.
In a big bowl, combine rice flour, mung bean flour and sugar. Pour in the warm coconut milk slowly, keep stirring until the mixture has no more lumps. Let it rest for 30 minutes.
Divide the batter into 2 bowls. Add cocoa mixture in one half.
Preheat loaf pan in the steamer, then brush it with oil. Pour in 2 ladle-spoonfuls plain batter. Steam it for 5 to 7 minutes. Then pour in 2 ladle-spoonfuls brown batter. Steam it for another 5 to 7 minutes. Do it until all batters are used up.
End it by steam it for another 30 to 45 minutes until the cake thoroughly cooked.
Cut the cake when it is cooling down already.

KUE SERABI

One kind of my childhood sweet dessert. Kue serabi is pancake drizzled by sweet sauce (we called it kinca). It just like western pancake but Indonesian version.
It's been ages I never eat kue serabi, because I can't find it anywhere except in Jakarta.

There is two kind of kue serabi, one with sweet sauce and another kind we called serabi solo which is without sweet sauce. In Jakarta, the well-known kue serabi is the one with sweet sauce. But, if you go to Bandung, the famous kue serabi is serabi solo. The seller will put chocolate and cheese, or even sweet condensed milk and raisin for the sweet toppings. And, ham-cheese and mayonnaise or oncom and chilli for the salty toppings. Both are good though for my taste bud kue serabi with sweet sauce is a lot better :).

So, this time I made kue serabi with sweet jackfruit sauce (some people like to put durian instead of jackfruit, but unfortunately my hubby is an enemy of durian). I got the recipe from here and I modified the sauce by adding jackfruits.

Kue Serabi

Ingredients:

Green (Pandan) Serabi:
200 gram all-purpose flour
1 tsp baking powder
300 cc coconut milk (Belzy - I used Chaokoh brand)
50 cc pandan juice (Belzy - I used 50 cc water + 2 drops of pandan essence)
1 egg
1/4 tsp salt
Olive oil for brushing the pan

White Serabi:
200 gram all-purpose flour
1 tsp baking powder
350 cc coconut milk (Belzy - I used Chaokoh brand)
1 egg
1/4 tsp salt
Olive oil for brushing the pan

Sauce:
400 cc coconut milk (I used Chaokoh brand)
1/2 log Indonesian palm sugar
1/2 tsp salt
1 pandan leaf, knotted

Methods:
For the serabi:
Combine flour and baking powder then sift on a big bowl.
Whisk egg and salt until foamy. Whisk in coconut milk and pandan juice until well combined (Belzy - for the white serabi, omit the pandan juice and add 50 cc coconut milk *as per the recipe above*)
Gradually pour egg and coconut mixture into flour bowl, fold it until the batter is soft and lumps free.
Let it rest for 2 hours.
Brush serabi pan (Belzy - I don't have serabi pan so I used a very small pan) with olive oil. Heat it over low heat (Belzy - depend on the pan, I used teflon so I set medium heat). Once the pancake surface is pored then put the lid on. Cook it until the pancake is set. Serve it with the sauce.

For the sauce:
In a saucepan, mix all ingredients and boil it until the palm sugar is melted. Keep stirring to avoid coconut crumbled.

BAKSO BIHUN KUAH

For some reason, to me, Indonesian meatballs are different than any other meatballs I ever ate. From the texture and the taste are all different. That is why I forced myself to make the meatballs by myself.

And, I found the recipe from NCC. It is good!! The meatballs' texture is a little bit chewy, really reminds me to 'abang bakso' near my home in Jakarta. I made 2 kinds of meatballs, meatball with egg filling and regular meatball. So, I used 3 times recipes from the original recipe.

Now, let's try it....



Bakso Bihun Kuah

Ingredients:
750 gr beef leg
300 gr cubed ice
2 tbsps salt (Belzy - if you like salty, you can add another 1 tbsp)
120 gr tapioca flour or sago flour
4 eggs, hard boiled
2 liter boiling water
A half pack rice vermicelli, soak in the water until soft and boiled
A bunch of yu choy (or choy sum), cut and boil
2 tbsps fried shallot
2 tbsps spring onion, sliced
4 cloves garlic, paste it with mortar&pestle
Salt, sugar and pepper, to taste

Condiments:
Chilli sauce (recipe below)

Directions:
Blend beef and cubed ice in food processor until smooth. Blend in salt until thoroughly mixed, and add in tapioca flour, mix until thoroughly mixed.
In a big bowl, prepare a very cold water.
For regular meatballs, squeeze the meat mixture through your thumb and index fingers, and shape it into ball shape. Or, using 2 spoons and form the meat mixture into ball form. Dump the meatballs everytime you done with the forming.
For meatballs with egg filling, wrap the egg with meat mixture, and shape it into a ball shape. Dump it into cold water.
After you done the forming thingy, boil 2 liter water until boiled. Then, dump all the meatballs into the boiling water, boil them until the meatballs' color changed and they are floating. Season with garlic, salt, sugar and pepper, to taste.

To assemble:
In a serving bowl, put boiled rice vermicelli and yu choy. Pour in the meatballs and the soup. Sprinkle with spring onion and fried shallot. Serve it with chilli sauce

Chilli Sauce

Ingredients:
4 cloves garlic
5 - 10 thai chillis or bird's eye chilli
Salt and sugar, to taste
1 piece lime
1 tbsp water

Directions:
Pound the garlic and thai chilli with mortar & pestle until almost smooth, pound in sugar and salt until mixed. Add in water and squeeze in lime. Ready to serve.

LUPIS

When I was a kid, there was an auntie in our neighborhood who sold kue lupis. Hers was so good, the lupis was so soft and I never found that kind lupis at other place. Some shops were selling lupis too, but theirs weren't that soft. So, to me the auntie's lupis is the best.

Then, when I was about at junior high school, we never buy kue lupis from the auntie anymore. I heard from my mom, the auntie was fallen sick and noone regenerated her kue lapis.

Yesterday, out of nowhere, I really want to eat kue lupis, perhaps it's because I saw lupis at My Kitchen. But, unfortunately, I lived in this far far away country, so I'm unable buy it. The only way is making it by myself. I searched the recipe and I found it here.

The recipe is really simple and needn't too much ingredients. The only struggle thing for me is wrapping. You need to make sure the glutinous rice are tightly wrapped with banana leaves. It's alot easier than wrapping bacang tho! :).

On my first bite.....gosh....it reminds me to auntie's kue lupis. The texture of the lupis is so soft and the taste just like auntie's kue lupis. I'm just so happy to find this recipe :)......



Lupis

Ingredients:
For Lupis:
500 gr glutinous rice
1/2 tbsp lime stone water
Banana leaves

For sugar sauce:
150 gr Indonesian palm sugar, shredded
75 cc water
1 piece of pandan leaf

For coconut coating: (steamed)
150 gr grated coconut
1 tsp salt

Directions:
LUPIS:
Soak glutinous rice in the water for 1 hour. Then, wash and rinse it. Drain it from the water. Drizzle with lime stone water, toss it evenly. Ready to use.
Cut banana leaves into 3-inches (7.5cm) wide, then wrap the glutinous rice with the banana leaves into triangle shape. Please go to this link to see the steps of glutinous rice wrapping.
Place all the uncooked lupis in a deep stewpan then pour water until all the uncooked lupis is covered by water. Boil it for 2 to 3 hours over medium high heat.
Cool it first before the lupis is ready to unwrap. After the lupis is unwrapped, dump it into steamed coconut and coating the lupis with the coconut.
Place the coated lupis on a serving plate and pour the sauce. Then....let's eat :0

SUGAR SAUCE:
Heat the Indonesian palm sugar, pandan leaf and water over high heat until the palm sugar is melted. Remove from the heat, ready to use.

LONTONG SAYUR

It's been ages I don't eat lontong sayur, I think since I left Indonesia I never taste lontong sayur anymore. Though I moved to Singapore which is easy to find lots of malay foods there, but for some reason I can't find it. I might never missed it too.

Suddenly, last few days ago I do really want to eat lontong sayur. But, in America where can I find lontong sayur? So, I tried to make by myself. And it tasted good to me, but not for my hubby.

The first time he saw the lontong's gravy, he asked me,"Is that curry?" and giving me sick-face-looking :(. Tho I told him it wasn't, he still not a fan of it. He ate a bowl tho, but then everytime I asked him, "Do you want lontong sayur?" He shaked his head :).

Now I know, after all this time I thought he liked almost all Indonesian food, lontong sayur is an exception :).

However, I still like lontong sayur ;).

Lontong Sayur

Ingredients:
4 pieces lontong, cut into square
5 chayote squashes, cut into strips
A bunch of green bean or chickpeas, cut it
500 ml coconut milk
2 cm galangal, smashed
1 stalk lemon grass, the white only
3 pieces bay leave
3 pieces red chilli, slice
Salt and pepper, to taste

Spice Paste:
7 cloves shallot
5 cloves garlic
50 gr Indonesian palm sugar, grated
3 tbsps sambal oelek
1/2 tsp turmeric powder
1 tsp salt
1-1/2 tbsps dried shrimp (aka ebi)

Additional:
Telor Balado
Shrimp Crackers

Directions:
Stir fry spice paste over medium-high heat until half done. Add in lemon grass, galangal, bay leaves and sliced chilli, stir fry until fragrant. Pour in coconut milk, stir well and until the coconut is bubbling. Add in chayote squash, green bean, season with salt and pepper, to taste. Bring to boil. Turn off the heat.

Serving: place lontong into a serving bowl. Pour in the gravy. Add in telor balado and crackers. Serve it immediately.

PISANG MOLEN (INDONESIAN BANANA FRITTERS)

Who doesn't know pisang molen? I bet 100% of Indonesian people know this fried snack which is made of banana wrapped in flour dough. Usually, we bought it from a vendor so called 'abang gorengan' (or frying man?).

In Jakarta, there are plenty of 'abang gorengan' who sold all kind of fried foods, such as pisang goreng (or fried banana), bakwan goreng (vegie fritters), tahu goreng (fried tofu), singkong/ubi goreng (fried cassava/yam), and pisang molen.
The way of making the pisang molen's wrapper is really unique. You just cut the dough into strips (of course after you roll it), then wind it around the banana. Mostly we used small bananas rather than a normal size banana. But, some people (including me) are using the normal size banana then cut it into 3. From my experience, using small bananas are alot easier on the winding.

My hubby like it so much until he kept coming back to the kitchen when I am still frying it :).



Also, I want to submit it to Masbar Edisi Juli 2010.




Pisang Molen
Source: AGs Food

Ingredients:
375 gr all-purpose flour
75 gr sugar powder
150 gr butter/margarine
150 cc water
2/3 tsp salt
1 tsp vanilla powder
14 pieces small banana (Belzy -- I used del monte), peeled

Directions:
In a big bowl, combine flour, sugar, salt and fanilla powder, mix well. Knead in butter. Pour water gradually while continuously kneading the dough.
Remove dough into a clean surface work. Roll the dough with rolling pin into 6 to 10mm thickness. Cut it into strips 1-inch wide. Then, winding each dough strips onto banana.
In a pan, deep fry the banana over medium high heat until golden brown. Serve it warm with a cup of hot tea...yummm..

BIJI SALAK

Gosh....I missed Indonesian dessert so badly!! It's been long time I never go back to Indonesia, and it means, the last time I ate Indonesian dessert was 3 yrs ago......heezzz.... Since I arrived Seattle, I can't really find a good Indonesian Restaurant. Yeaaa...there is some of Indonesian Restaurant at downtown, but not all Indonesian dessert that I want sold by them, and it's pretty expensive, also a bit far from my home. So the only way I can enjoy it at my own kitchen, means I have to make it by myself which is I have to search, find or ask my sister in law for the recipe. As you know, when I was in Indonesia, I never make any Indonesian dessert such as onde-onde, ketan item, biji salak or kacang telor.

When I woke up this morning, my mind kept thinking of Indo's dessert, and after I looked around my kitchen drawer, my choice fell on biji salak *yea of course, the only ingredient I have for Indo's dessert is yam (ubi)*. The right choice cos my hubby loved it so much. It tasted sweet on the soup and chewy on the biji salak (but I reduced the sugar, cos both of us dislike it too sweet).
So, here it is Biji Salak from Belzy's Kitchen. Enjoy! :)

BIJI SALAK

Ingredients:
4 pieces yam
150 gram tapioca flour (you can use corn flour as well)
1/2 tsp salt

Sweet Soup:
250 gram palm sugar
200 cc coconut milk (I used Kara)
2 sheets pandanus leave
1 ltr water

Directions :
Steam yam until soft (you can use pressure cooker), softened.
Mix yam and tapioca flour until thoroughly combined.
Make dough become a little round/ball form. Do it until the dough finish.
Boiled water, then add sugar, stir well. Add the yam balls one by one and boil until the ball floats.

Serving:
Placed cooked biji salak in a bowl, then pour in coconut milk.

MARTABAK MANIS

At last, I can make it without burnt it. Yea, it is not 100% perfect as I want it, but considering I don't have a martabak pan, it is good enough :). I will keep trying to make it perfect tho :).

Despite of the imperfect skin, the taste is really good! Meanwhile, when the martabak is cold, it doesn't change the texture, you'll bite the soft pancake.
My hubby like it so much. Everytime I made this martabak, he will waiting impatiently :).

Many thanks to Dita for this great recipe :)....



Martabak Manis
Source: Dita W.

Ingredients:
Ingredients A:
125 gr cake flour, sifted
25 gr granulated sugar
1/4 tsp baking powder
1/4 tsp salt
175 ml water
1/2 tsp instant yeast

Ingredients B:
2 eggs
1/8 tsp baking soda
25 gr granulated sugar

Filling:
1 to 2 tbsps granulated sugar (Belzy -- I skipped it)
1 tbsp butter
2 tbsps or more sweet condensed milk
Chocolate and roasted peanut, chopped

Directions:
Mix ingredients A except instant yeast with a mixer until smooth and free lumps. Mix in instant yeast, thoroughly mixed. Let it rest for 2 hours.

In a separate bowl, whisk ingredients B for 2 to 3 minutes, until the ingredients are thoroughly mixed only. Combine ingredients B mixture with ingredients A mixture, mix well.

Grease a martabak pan (or teflon) with butter. Heat the pan over medium heat (the pan should really hot and fizzled when you pour in the batch). Pour the batch into martabak pan, low the heat, wait until the batch is bubbling and pored, dust it with sugar, if desired. Put the lid on. Do not leave the pan when it's cooking. Cook the martabak until the top is yellow shined.

To Assemble:
Remove the martabak to a flat surface board. Halve it, then spread the butter over the martabak. Pour in chocolate chopped and roasted peanut chopped (or other filling such as grated cheese, if desire). Top it with the other half of martabak. Grease the martabak skin with 1/2 tsp butter. Serve it hot.



In Bahasa Indonesia

Bahan A :
- 125 gr tepung terigu protein rendah, ayak
- 25 gr gula pasir
- 1/4 sdt baking powder
- 1/4 sdt garam
- 175 ml air
- 1/2 sdt ragi instant

Bahan B :
- 2 butir telur
- 1/8 sdt soda kue
- 25 gr gula pasir

Bahan tambahan :
- gula pasir (Belzy -- I skipped it)
- Margarin untuk olesan
- Susu kental manis (Belzy -- I skipped it)
- Meises, kacang tanah sangrai cincang kasar



Cara Membuat

1. Kocok dengan mixer bahan A (kecuali ragi) sampai lembut, masukan ragi, aduk rata, diamkan selama 2 jam sampai berbuih

2. Kocok lepas bahan B, lalu masukan kedalam adonan A, aduk rata.

3. Olesi loyang martabak/teflon, panaskan dengan api sedang (loyang harus benar2 panas, dan berdesis ketika adonan dituang), tuang adonan, kecilkan api, ratakan pinggirnya, biarkan adonan mengeluarkan buih, membentuk rongga, taburi dengan gula, tutup loyang dengan tutup panci, biarkan matang. Sering-sering ditengokin, sampe bagian atas martabak mengkilap (mateng bener).

4. Angkat martabak, pindahkan ke tempat datar (talenan), belah 2 sama rata, panas2 olesi pake margarin atau butter, tabur dengan isian sesuai selera, tutup dng bagian lainnya. Olesi kulit martabak dengan mentega. Siap saji.

KELEPON

Most of Indonesian knows kelepon. Kelepon is an Indonesian traditional dessert which is made of glutinous flour and rice flour with palm sugar's filling. The best is when you eat it while it's hot. But, be careful when you bite it, the melted palm sugar will splash out, and this is the unique of this dessert :).

In Indonesia, there are plenty of 'abang gerobak' who sell kelepon, mostly they will sell it with 'kue putu' which has same filling but different texture.
Let me share the recipe with you....

Kelepon
Source: Fatmah Bahalwan

Ingredients:
250 gr glutinous flour
50 gr rice flour
100 ml pandan juice (Belzy -- I used the combination of 1 tsp pandan paste and 100 ml water)
2 tsp lime stone water
100 gr Indonesian palm sugar (Belzy -- palm sugar powder is ok)
1 package of frozen grated coconut
1/4 tsp salt
1 litre of water

Directions:
In a big bowl, combine glutinous flour and rice flour, whisk it until thoroughly mixed. Set aside.
In a plate, mix grated coconut and salt. Set aside.
In a medium bowl, mix pandan juice and lime stone water.
Pour the pandan juice mixture into flour mixture, whisk and knead it until no longer sticky.
Take a little dough (enough to make a small ball), fill it with palm sugar, and form it into a ball. Repeat it until no more dough left.
Boil kelepon in boiling water over high heat. Boil it until the kelepon floats. Drain it from the water, and coat it with salty grated coconut. Ready to serve.

Note: steam the grated coconut for 15 minutes before coating to avoid spoiling.

SOTO MIE

Yummy...yummy!! This is my fave dish when I was a kid! What is soto mie? Actually, soto is included in soup's family, but in Indonesia we have soto and soup. Soto is more Indonesian style of soup.

In Jakarta, there were a famous soto mie's stall named Soto Mie Jalan D which is Jalan D was a reflection of the address of the stall. I remember went to Jalan D to eat soto after school when my mom picked me up from the school. Sometimes we went there with my friends and their moms too :).

The funny thing is, when I was in Indonesia, I never really-looking this soto, also, I never try to make it by myself. But, now, when I lived in a far far away country, I missed it! :(. So, I decided to make soto mie by myself *yeaaa, where else I can get this kind Indonesian food here*. Then, I spoiled my mouth and tongue with this-so-missed-soto mie :). Do you wanna join me?

Soto Mie

Ingredients:

5 pieces of tomatoes, sliced

3 pieces of lime leaves

3 pieces of bay leaves

4 pieces of potatoes, peeled, cut halves and deep fried

2 stalks of lemongrass, smashed

1/2 kg of yellow noodle, steamed for 5 minutes

1/4 piece of cabbage, thinly sliced

1 kg brisket (Belzy -- I used regular beef), boil it til the meat is tender, diced and separate the meat from the broth as much as 1500 ml

3 stalks of spring onion, thinly sliced

10 pieces of spring roll (recipe follows)

3 tbsps olive oil.

Spice Paste:

10 cloves of shallots

5 cloves of garlics

1 tsp pepper

2 cm of ginger

2 cm of turmeric

5 pieces of red chilli pepper

salt

Directions:

1. Stir fry spice paste until fragrant, stir in lemongrass, bay leaves and lime leaves. Stir well.

2. Pour the stir fried spices into the beef broth, then pour in meat and boiled the broth. Set aside.

3. Serving: in a bowl, put in yellow noodle, tomato, potato and spring roll. Pour in the beef soup (and the meat).

4. Sprinkle it with spring onion. Better to eat it hot with lime juice and Indonesian sweet soy sauce.

Spring roll:

Prepare 10 pieces of spring roll wrappers. Boiled 150 gr rice noodle until soft, drained. Stir fry 1 clove of minced garlic, stir in the rice noodle, add in salt and pepper. Stir well. Scoope 1 tbsp spoonful rice noodle onto spring roll wrapper, fold the wrapper like you fold an envelope. Then, deep frying the spring roll until golden brown. Ready to use.

LEMPER (STEAMED CHICKEN GLUTINOUS RICE)

Where else can I find lemper in this far far away country, unless my homey kitchen room :). Yup, I made my homemade lemper, and it is really a good lemper, though this snack needs me to spend half of my day to prepare ALL the ingredients. But all of my efforts are worthed when I heard my hubby said, "It is good!" :)

Many thanks to Dapur Bunda for the recipe :).

Lemper

Ingredients:

A whole piece of banana leave

For Glutinous rice:

500 gram glutinous rice

500 cc coconut milk

2 pieces of bay leave

1 stalk of lemon grass, smashed

1/2 tsp of salt

For Filling:

4 pieces of chicken fillet - boil and shred

4 pieces of bay leave

6 pieces of kaffir lime leave

200 ml coconut milk

1 tbsp tamarind juice

2 tbsp vegetable oil

Spice Paste:

5 cloves of shallot

3 cloves of garlic

3 pieces of candle nut - panbroil

1 tbsp coriander - panbroil

1 tbsp sugar

Methods:

For Glutinous Rice:

Soak the glutinous rice for 2 hours, wash and drain.

Steam it for 15 minutes. Dish it out, set aside.

Boil coconut milk, bay leave, lemon grass and salt until boiling. Add in glutinous rice, cook it with low heat until the coconut milk absorbed by the glutinous rice. Set aside.

For Filling:

Stir fry spice paste until fragrant. Stir in coconut milk, shredded chicken, bay leave, kaffir lime leave and tamarind juice until cooked and no more left coconut milk. Dish it out and set aside.

Finishing:

Prepare a square pan, grease it with oil. Place 1/2 of glutinous rice, make sure it covers the pan.

Then, spread in the filling - spread well. Last layer, cover it with the remaining glutinous rice.

Steam it well. Cool it down before you cut it into square form. Wrap it with banana leave. Ready to serve.

LUMPIA

In US, lumpia known as snack from Phillipine. I need to reassure my hubby that in Indonesia we called spring roll as lumpia also. It's kinda sad when I know that people only know lumpia from Phillipine :(. So, this time I made lumpia to let the world know that lumpia is Indonesian snack too!! :).

In the past, I think I did post lumpia's recipe, but that was Shanghai Spring Roll which a bit different than my 'this time' lumpia :).

Hmmmm.....better we enjoy the lumpia first.....yummmm..........

Lumpia

Ingredients:

1 pack of spring roll skin

300 gr shrimp, peeled and deveined,

3 pieces of carrots, cut into matches size

5 pieces of shiitake, sliced

150 gr bamboo shoots, cut into matches size

150 gr cabbage, sliced

2 stalks of spring onion, cut into matches size

2 tbsp fish sauce

2 tbsp oyster sauce

3 cloves of garlic, finely minced

1/2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

Vegetable oil

Stir fry garlic until fragrant. Stir in shrimp until the color changed to pink. Stir in the rest of ingredients, stir well and boiled. Cooling down before wrapping.

Place one sheet of spring roll wrapper on a flat plate. Scope 1 - 2 tablespoonful filling, then wrap it like wrap an envelope.

Heat oil on a skillet with high heat. Fry lumpia until brown and crispy. Serve it hot with chilli sauce.

ES CENDOL

Es Cendol is Indonesian traditional drink made from rice flour and served with coconut milk, palm sugar and ice cubes (or shaved ice). For Indonesian people, usually we drink it as a great refreshment when the weather is hot. Also, most people like to drink it on Fasting Season when they finished their fasting on that day.

By living far away from Indonesia where its only few Indo restaurant selling es cendol, so I tried to make es cendol by myself. I never make cendol before, as in Indonesia, there are plenty of cendol available at supermarket or wet market. And, suprisingly, it is really easy to make it, not as hard as my imagination :). The only different from the normal cendol which is in small shape, mine is quite big, because I don't have cendol mold, so I used the rice cooker steamer which has big round holes.

Anyway, I'm so happy cos I can make cendol, and I served it with jackfruits. My hubby liked it, though it is not his fave :).

Es Cendol

Ingredients:

100 gr hunkwe flour (hunkwe flour = mung bean flour)

50 gr rice flour

100 ml pandan juice (100 ml water + 1/2 tbsp pandan paste)

600 ml water

1 tsp salt

1000 ml cold water

2 packs of ice cubes

Palm Sugar Syrup (boiled):

500 gr palm sugar

100 gr raw sugar

200 ml water

3 sheets of pandanus leaf

Coconut Milk (boiled):

1500 ml coconut milk (Belzy -- 800 ml water + 400 ml coconut milk "Kara")

1 tsp salt

2 sheets of pandanus leaf

Variation:

1 can of jackfruit, diced

Ice cubes or shaved ice

1. Mix hunkwe flour, rice flour, pandan juice, water and salt. Mixed well (make sure no more lumps in the batter).
2. Stir rice flour mixture on high heat until boiling and thick (paste-like)
3. Prepare cold water and ice cubes in a big bowl. Place the cendol mold on the bowl, then drain the cendol paste with cendol mold (or any kind of mold with round holes). Press the cendol mixture (it will go out of the mold as roundish short cendol). Let it soaked in the cold water to make it solid.

How to Serve:
Pour palm sugar syrup into a tall glass, add jackfruit, cendol and coconut milk (separate layers). Add ice cubes or shaved ice if desired.


Yield: 8 glasses

ONDE ONDE

Onde mande......ini waktunya kita makan onde2 :). Sbenernya, dari dulu gue ga gitu nge fans ama onde2, tapi ga tau knapa sejak gue jauh dari Indo dan susah nemuin makanan khas Indo, bikin gue jadi pengen makan smua jenis makanan Indo...hahahaahh ketauan deh hobi makan :). Mungkin gitu yah, giliran jauh aja jadi keinget2 mulu, tapi giliran deket diliat juga kagak :).

Jadilah, gue bela2in bikin onde2. Ternyata bikinnya ga susah, cuma agak2 ribet aja. Dari mesti kukus, ngalusin ampe dimasak lagi....ribet kannnn?? Tapi kalo emang udah kepengen banget sih it's worthed kok biar ribet juga :).

Gara2 hubby gue ga gitu suka ama ini onde2 akhire gue deh kebagian ngabisin nih onde2, yang ada skarang gue lagi blenger ama onde2 .... hihiih...yahhhh untuk beberapa waktu ke depan, gue istirahat bikin onde2 dulu, soale ntar urusannya gue lagi yang mesti ngabisin ... hehehe...

Resepnya sih gue dapet dari sini, kulitnya enak loh ga keras, trus kalo uda agak lama emang mengeras kulitnya, tapi tinggal masukin microwave, dia bakalan lembut lagi. Penasaran ga?? Kalo iya mending rame2 kita bikin onde2 yuuuukkkkkk...

Onde Onde

Bahan:
Kulit:
250 gr tepung ketan
25 gr tapung sagu (tapioka)
½ sdt garam
¼ sdt vanilla essence
15 gr gula pasir
1 butir telur
150 ml air hangat
100 gr wijen
Minyak goreng

Isi:

100 gr kacang hijau kupas

75 gr gula pasir

1 lembar daun pandan

¼ sdt garam

¼ sdt vanilla essence

50 ml santan

Cara Membuat:

Isi: kukus kacang hijau hingga matang dan empuk. Angkat, lalu haluskan selagi panas. Campur kacang hijau bersama gula pasir, daun pandan, garam, vanili dan santan . Aduk hingga rata. Masak dengan api kecil sampai adonan isi bisa dipulung (kalis). Dinginkan. Ambil adonan isi 10 gr, bulatkan.

Kulit: campur tepung ketan, tepung sagu, garam, vanilla, gula pasir dan telur, aduk rata. Tuangi air hangat sedikit demi sedikit. Sambil diuleni sampai kalis dan dapat di pulung. Sisihkan.

Ambil 15 gr adonan kulit, pipihkan. Taruh adonan isi, bentuk bulat hingga kacang hijau tertutup. Celupkan sebentar ke dalam air, lalu gulingkan dalam wijen.Goreng onde-onde dengan api kecil. Setelah onde-onde mengapung, besarkan api sedikit. Goreng hingga berwarna kuning kecoklatan. Angkat, tiriskan

TALAM UBI

Dapet resepnya dari NCC Indonesia. Pas gue liat ini resep langsung aja deh gue gratakan di dapur secara gue masih punya sisa ubi bekas bikin biji salak minggu lalu. Talam ubi kue fave gue ama nyokap dulu, nyokap sih lebih suka talam ebi, tapi kalo gue lebi suka talam ubi ama talam hijau...uihhh uenakkkk banget dehhh :) (gile perasaan dulu waktu masih di indo gue ga segini bahagianya makan kue talam :)).

Tapiiiii.....berhubung gue kagak punya cetakan kue talam, akhire gue bikin pake cetakan yang ada deh, abis itu gue potong2 kotak...hehehehe...tapi jadinya lucu juga kotak2 gitu, cuma sayangnya kurang tinggin nih kue talam gue :(. Gpp deh ya laen kali bikin yang tinggian :).

Unfortunately, hubby gue kagak sukaaaa......dia bilang kue apaan nih kenyel2 kayak jelly...wahahaahaha.....yahhh kue enak gini dia kagak doyan :). Ya sutra, akhire gue deh yang kebagian jatah ngabisin nih kue talam, untung kagak banyak jadi gue masih sanggup ngabisin :).

Ga tau kenapa emang akhir2 ini gue lagi keranjingan bikin makanan asli Indo deh, entah karena sub-conscious gue emang lagi kangen ama keluarga ato mo ikutan rayain 17 Agustus-an yahh...huehehhee...entah lah, yang penting gue lagi enjoy banget makan ini kue talam ubi...hihihih........ada yang mau gaaaaaaa.....*wink wink*

Talam Ubi

Bahan untuk bagian bawah :

300 gr ubi merah/putih, kukus, haluskan

250 gr gula

300 cc santan encer

70 gr sagu

35 gr tepung beras

1/2 sdt garam

Bahan untuk bagian atas:
300 cc santan
100 gr sagu
20 gr tepung beras
1/2 sdt garam
1 sdt vanili essence

Cara membuat:
1. Untuk bagian bawah, semua bahan dicampur, dihaluskan lalu disaring.
2. Untuk lapisan atas, aduk semua bahan.
3. Panaskan cetakan kue talam + 5 menit.
4. Isi cetakan dengan adonan bagian bawah antara 1/2 - 3/4 penuh, lalu kukus selama 10 menit, tuang lapisan atas, kukus lagi 8 menit.
5. Angkat, tunggu dingin lalu keluarkan dari cetakan

GETUK

Ini dia kue pasar yang suka dibeliin ama pembantu gue tiap dia ke pasar dulu. Getuk.....dimana coba bisa nemuin getuk selaen di Indonesia :). Makanya gue seneng banget pas gue liat resepnya di blog-nya Jenny (thank you Jen for sharing the recipe;)).

Ternyata, cara bikinnya ga sesusah yang gue bayangin, malah bisa dibilang gampang. Cuma aja waktu ngulenin singkongnya itu yang agak2 bikin lengan pegel2 :).

Kalo getuk-nya Jenny warna coklat, nah gue bikin warna pink (yeay...I am a pinky girl ;)). Warna pink nya itu dari rose essence yang baru gue beli beberapa minggu lalu. Dan karena gue pake Splenda, gue tambahin sedikit gula di kelapanya, supaya getuknya terasa lebih manis.

Seneng banget gue bisa kesampean makan getuk yang bener2 kue-nya orang Indonesia :).

Nah...sekarang mending kita makan getuk dulu yukkkk......yummmm!!

Getuk

Ingredients:
500 gr cassava

75 gr granulated sugar Splenda

1/4 tsp salt
1/4 tsp red rose essence

100 gr freshly grated coconut
2 tbsp granulated sugar Splenda

Methods:
1. Peel cassava and cut into pieces. Steam until soft.

2. Mash while hot and set aside to cool.

3. Add sugar and salt, mix until combined. Divide into two halves and add red rose essence to one half. Knead well until each mixture come together and pliable.

4. Prepare a work area, line with plastic wrap to help rolling up process. Roll white mixture to 1/2-inch thickness. Repeat with the chocolate mixture on top of the white one. Roll up and slice. Serve with grated coconut.

Coconut:

Combine grated coconut and sugar on the pan with medium heat for 3 minutes only (warm it up only)

DADAR HIJAU GULUNG

Aaaaaa.....lagi maniak ama makanan indo nih akhir2 ini. Semua yang gue bikin dari menu utama ampe snack itu berbau indo semua......cieeee mentang2 mo 17 Agustus-an yakkkkk :).

Ni ari agak2 telat bangun, trus buru2 blanja groceries mingguan....halahhhhhh ampe siang masih blom masak apa2, jadilah gue grasa grusu cepet2 masak. Trus selese masuk, baru deh gue nyempetin bikin dadar hijau gulung ini. Resepnya gue lupa nyomot dari sapa soalnya ini resep uda gue catet dari kapan tau :(

Awal nge-dadar yah, aduhhhhh kok jadinya lembut banget, jadi pas mo mindahin dadarnya dari wajan ke piring langsung robek....hikssss.....ampe beberapa kali nge-dadar masih gitu juga, gue yang uda stress banget, keki rasanya!! Ampe mikir, nah loh ini kenapa kagak jadi gini yah, akhirnya gue tambahain air deh adonan dadar nya. Duhhhh untungggggg jadi juga. Trus gue mikir2 apa yang salah yahhh ampe bikin dadar gue robek2 gitu.....ternyataaaa gue makein santennya ke kentelan, harusnya santan yang encer banget......oalahhhhh ternyata oh ternyataaa, pantesan abis gue tambahin air, dadar nya jadi kuat ga robek2...(halahhh....ini bahasanya pegimana sih yaaaa, tapi pada mengerti kan yahhh maksud daku :)).

Sayangnya, pas sesi pemotretan gue da ketinggalan matahari.....jadinya pake bantuan lampu kuning, jadilah foto gue sedikit kekuning2an warnanya :)

Okie dokie.....critanya udahan dulu yahhh, gue mo makan dadar hijau gulung nya dulu yahhhh....ada yang mau?? ayoooo join gue.....;)

Dadar Hijau Gulung

Bahan:

Kulit dadar:

250 gr tepung terigu
500 ml santan encer

1 sdt pandan essence

1 butir telur

2 sdm mentega cair

Inti kelapa:

200 gr kelapa parut

200 gr gula jawa, sisir

2 sdm mentega

Cara Membuat:

Kulit dadar:

Campur semua bahan, aduk, sampai tepung larut dan tidak menggumpal

Panaskan wajan anti lengket, olesi sedikit olive oil

Ambil adonan secukupnya, tebar merata dalam wajan sambil diputar2

Tunggu sejenak sampai dadar masak seutuhnya sebelum diangkat (tidak perlu dibalik)

Inti kelapa:

Aduk kelapa, gula, dan mentega

Tambahkan sedikit air panas (agar kelapa parut menjadi lembut)

Masak dengan api kecil, aduk agar merata

Dinginkan, siap digunakan untuk dadar.

Penyelesaian:

Ambil selembar dadar, tambahkan 1 sdm kelapa inti

Gulung dadar berisi kelapa sesuai selera

Siap disajikan.....