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.

MOO SHU PORK

Moo shu pork is a well-known chinese dish here. First time I heard it, I thought it is same as peking duck, because the way it served is same. You put the filling on a chinese pancake, add some sauce, roll it then eat it. But suprisingly, they are different. Basically, moo shu pork is stir fry meat and veggies wrapped in chinese pancake.

Frankly speaking, I never heard about moo shu pork before, I guess moo shu pork doesn't really famous in asian countries (correct me if I'm wrong please).
Well, this time I tried to make moo shu pork, and I got the recipe from here.

Moo Shu Pork

Ingredients:
Pancake:
3 2/3 cups all-purpose flour
1 cup boiling water
1/2 cup cold water
Sesame oil
Olive oil for frying

Filling:

1.5 lbs pork loin, trimmed and thinly sliced.
4 tablespoons light soy sauce
4 tablespoons Shaoxing wine
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
1/2 ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; about 2/3 cup)
3 tablespoons oyster sauce
2 tablespoons sugar
1 teaspoon sesame oil
2 large eggs, lightly beaten

To cook pork:
1/4 cup peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
4 scallions (white and green parts), thinly sliced on diagonal
8 ounces Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch triangles (about 5 cups)
4 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 1 1/2 cups)
1 English or kirby cucumber, cut crosswise into 2-inch lengths, then thinly sliced lengthwise (about 1 cup)
2 pieces young bamboo shoot, thinly sliced
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten

Methods:
Make pancake dough:
In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.

Prep stir-fry:
In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.

Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.

In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.

In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.

Cook pancakes:
On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)

Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.



Cook stir-fry:
In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, young bamboo shoot and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.



Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.

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.

SCALLION PANCAKE

This food reminds me of those old days when I was studied in Nanjing, China. Along the way from my apartment to the university, there were plenty of food shops, also stalls. So, while I'm walking to my university, for sure I'll stop by at one of those shops. And, there were one little shop which was selling this scallion pancake (there is a mandarin name for this dish, but unfortunately I forgot already! Oh my oh my, my mandarin is getting worse now!), and I loved to buy this scallion pancake for my breakfast. This dish is really simple yet tasty. especially if we eat it while its hot still.



Then one day, I found scallion pancake from a disney magazine!! Woghhhh.....a traditional chinese breakfast recipe was published at a western magazine!?!? That's cool :). Also, all of us know that disney magazine is a kids' magazine. Oh my oh my, the recipe must be an easy one.

To make the story short, I make it for our breakfast. The funny thing was my husband. When I asked him does he want scallion pancake for breakfast? Right away he refused it. Until one day, I made it and told him that is chinese style pancakes. Guess what? He ate it, and he liked it!! Hahahahah......at last, I told him that is scallion pancake.

So, this dish became another fave breakfast for us.......yummmm.....



Scallion Pancake

Ingredients:
For Pancake:
3 cups flour, plus more for rolling
3/4 tsp salt
1 cup water, plus more for mixing
1 bunch scallions (Belzy -- I add more scallions)
1/2 cup plus 2 tbsps vegetable oil

For Dipping Sauce: (whisk all ingredients together)
1/2 cup soy sauce
1/4 cup rice vinegar
1 tbsp sugar
1 tsp grated or minced fresh ginger
1 tsp crushed red pepper, or to taste
1/4 cup chopped scallions

Directions:
1. In large bowl, stir together the flour and salt, then form the mixture into a mound. Make a well in the center and add the water, first filling the well, then pouring what remains around the sides of the bowl. Use a large spoon or rubber spatula to combine the ingredients into a soft, raggedy dough. If it doesn't pull together after about a minute of stirring, add water, one tbsp at a time (up to 4 tbsps), to help the dough take shape.

2. Turn out the dough onto a lightly floured surface and shape it into a ball. Working with floured hands, knead the dough until it's smooth and apringy, about 2 to 3 minutes. Shape it back into a ball and set it aside to rest for 5 to 10 minutes.

3. While the dough rests, prepare the scallions, then set aside.

4. Roll the dough into a log. Halve it crosswise, then cut each half into three pieces. Place five of the portions in a large bowl and cover it with a kitchen towel or plastic wrap.

5. Dust your hands and work surface with flour. Roll the sixth dough portion into a fairly round (1/4-inch-thick pancake). Spoon 1 tbsp of the vegetable oil onto the dough and spread it evenly over the pancake. Scatter 2 generous tablespoons of chopped scallion on top, leaving a 1-inch border.

6. Roll the pancake into a log. Beginning at one end, wind the log into a spiral as if shaping a cinnamon roll, then tuck the loose end underneath. Use your palm to gently press the dough into a disk. Dust the dough lightly with flour, then roll it into a pancake 6 to 7 inches in diameter.

7. Warm a medium-size skillet over medium-high heat, then coat the pan with 1-1/2 tsps of vegetable oil. Use a scallion slice to test the temperature of oil. If it sizzles at once, th eoil is ready for frying. If it doesn't, wait about 30 seconds and retest the oil with another scallion slice, repeating as necessary until the oil is hot.

8. Carefully lay the pancake in the skillet and fry it until its edges puff up and the bottom is golden brown, about 3 minutes. Flip the pancake, drizzle another 1/2 tsp of oil around the edges of the pan, and continue frying until the second side is golden brown, about 3 minutes more. Transfer the pancake to a serving plate. Repeat the steps 5 through 8 for the remaining dough. Serve it hot or warm with dipping sauce.