(Indonesian Food) Pempek Pistel

Suatu ketika @nyonyo26 bertanya, udah pernah makan pempek pistel belum? Apa pula itu. Pempek saya taunya cuman pempek kapal selam, lenjer, kulit dan adaan (baca di sini soal macem-macem pempek)



Terus dia cerita kalo pempek pistel itu diisi pepaya muda dan dibentuk kayak pastel/panada. Hmmm sounds yummy!! Penasaran saya googling, dan pengen banget nyoba bikin. Udah lama banget gak bikin pempek dan pas kebetulan punya tenggiri juga. Tapi pepaya mudanya lagi gak punya. Akhirnya rencana bikin pempek pistel ketunda cukup lama sampai akhirnya saya dapet pepaya muda.

Haha...ternyata bikin pempek pistel ini makan waktu ya bok. Soalnya kan musti satu satu ngelipetin kulitnya. Akhirnya gue menyerah di pempek ke 15 dan sisanya dibikin lenjer, yang gampang :D.

Untuk resep adonan dasar pempek, saya gak mau coba-coba resep lain, udah jatuh cinta sama resep NCC. Empuk dan gak alot. Untuk isian setelah browsing ternyata ada beberapa macam resep. Pokoknya intinya pepaya muda ditumis dengan ebi bubuk. Akhirnya resep isian saya modif sendiri dengan nambahin bawang merah, sedikit cabai bubuk dan ketumbar.

Pempek
source : NCC
Bahan 1
1 kg bersih daging Ikan Tenggiri, haluskan dengan Blender
200 ml air
2 butir telur

Bahan 2
50 gram Tepung terigu
2 sendok makan garam
2 sendok teh gula pasir
4 siung bawang putih
200 ml air

Bahan 3
800 gram tepung Sagu tani + sedikit tepung Tang Mien

Cara membuat :
1. bahan 1 dicampur dan diaduk-aduk dengan jari tangan sampai
tercampur homogen. masukan kulkas, biarkan menjadi mengental
2. Bahan 2, dicampur dan didihkan dengan api kecil sambil diaduk terus
sampai mengental, dinginkan dan masukan kulkas
3. 30 menit kemudian, Campurkan adonan bahan 1 dan bahan 2, aduk
dengan jari tangan sampai tercampur rata.
4. Masukan tepung sagu kedalam campuran adonan Ikan sedikit demi
sedikit, sambil diuleni dengan ujung jari tangan.
5. Adonan masih agak terasa lengket, supaya gampang dibentuk, lumuri
tangan dengan sagu, ambil sesendok makan adonan dan bentuk bulat
panjang. atau bisa juga dijadikan pempek kapal selam.
6. Masukan pempek yang sudah dibentuk dalam air mendidih, sampai
matang (pempek akan mengapung).



Isian Pepaya Muda & Cuko

Bahan-bahan :
500 gr pepaya muda
2 sdm ebi bubuk
3 bawang merah, cincang
1 clove bawang putih, cincang
1/2 sdt merica
1/2 sdt ketumbar bubuk
garam
2 sdm minyak goreng untuk menumis

Cara membuat :
Tumis bawang putih, bawang merah dan ketumbar hingga wangi. Masukkan pepaya muda serut, ebi, merica dan garam. Masak hingga pepaya layu. Sisihkan.



Penyelesaian :
1. Ambil adonan pempek, gilas dan cetak seperti akan membuat panada/pastel.
2. Beri isian pepaya. Tutup dan lipat pinggir-pinggirnya (kalo saya biar cepet di sealed pake garpu aja...hahaha...pemalas)
3. Rebus pempek hingga mengapung, angkat.
4. Goreng sesaat sebelum disajikan. Hidangkan dengan cuko.



Cuko :
500 gr palm sugar (gula aren)
100 gr asam jawa
1 sdt ebi bubuk
2 bawang putih, cincang
1 1/2 liter air
3 sdm cuka
cabe rawit secukupnya
garam

Pas mau bikin cuko kehabisan gula jawa/gula merah. Untung dikasih temen, gula srilanka. Melihat warna dan bentuknya sepertinya menjanjikan mirip gula jawa. Warnanya lebih hitam daripada gula India (Indian Jaggery). Baunya pun lebih mirip gula jawa. Rasanya juga gak asam seperti Indian jaggery.



Cara membuat cuko :
1. Campur air, asam dan gula aren dalam panci. Biarkan larut dan didihkan.
2. Masukkan bawang putih, ebi, cabe ulek dan garam. Didihkan. Angkat. Tambahkan cuka.
3. Saring dan tempatkan di wadah bersih.

(Indonesian Food) Cilok - Chewy Balls

Sejak liat Pepy posting Cilok, gue jadi pengen banget bikin. Tapi tepung tapioka lagi susah banget dicari, udah gitu lagi gak punya stok ebi juga. Sebenernya gak pake ebi juga bisa, tapi pengen nyobain aja kalo dipakein ebi.



Lumayan bisa ngobatin kangen jajanan jaman SD. Kebetulan masih punya bumbu sisa somay, jadi gak ribet bikin sausnya lagi.

Here's I copied the recipe from Pepy's blog

Cilok/Pentol
Indonesian Chewy Balls

Ingredients:
350 grams unbleach all purpose flour
250 grams arrowroot starch (can be substituted for tapioca flour or sago flour)
3 cloves garlic, roasted*
2 tablespoons ground dried shrimp (ebi)**
1 tablespoon chopped Chinese celery
kosher salt
1/2 teaspoon ground white pepper
1 tablespoon minced Chinese chives (can be substituted for green onion)
400 milliliter hot water

Methods:
In a bowl, use a spoon and mash roasted garlic until smooth. I like using roasted garlic since I don't need to grate them.

Stir in all purpose flour, ground dried shrimp, salt, ground white pepper, Chinese celery and chives. Mix well.

Add hot water. Mix well. Add in arrowroot flour and knead the mixture with your another hand.

In a big pot, heat some water (don't let the water boil, about 80 degrees C)

Scoop about 1 teaspoons, make round balls. Drop the balls in hot water. Cook until the balls are floating and continue cooking for another 10 minutes

Serve with pecel sambal or your favourite peanut sauce.

Cook's Note:
* Use fresh garlic or garlic powder to substitute
** Ground dried shrimp is optional.



Sambal Kacang (Peanut Sambal)
source : also from Pepy's

400 g garlicky roasted peanuts
100 g garlicky roasted cashew nuts
150 g red cayenne pepper (reduce the amount to your liking), roasted
3 cloves roasted garlic, mash with a spoon
2 tbsp canesugar vinegar
2 tbsp salt
7 tbsp coconut sugar (gula jawa, gula merah)
500 g baked sweet potato (about 2 regular size sweet potatoes), peeled
1.5 L water



Methods :
1. Process peanuts and cashew nuts in a food processor until smooth (I like a bit crunchy, everyone who loves smoother texture can process a bit longer). Transfer into a bowl. Set aside.

2. Process red cayenne pepper and garlic until smooth. Add sweet potato and process again. Add ground nuts; process. Add salt, vinegar, sugar and combine again. Do a taste test, if it's perfect for your tastebuds then it's ready to serve.

Crispy Tofu

Liat foto Crispy Tofu-nya Lidia jadi pengen banget tahu goreng. Heran, padahal cuman tahu...hahahaha. Tadinya mo bikin tahu brontak tapi lagi gak sanggup bikin isinya segala, akhirnya tahunya dikaryakan buat Crispy Tofu ala Lidia. Gue skip dipping sauce-nya. Tahunya dimakan pake saos sambal campur mayonaise...yummy!



Crispy Tofu with dipping sauce

Recipe from Lidia Sianturi

Ingredients :
1-2 square firm tofu (this time I used traditional tofu but found out it's too watery/moist and hard to dry out)
plain flour + seasoning + pepper --> mix well (I used: coriander powder, salt, garlic powder, no pepper since my J doesnt like pepper)
beaten egg
bread crumbs (I used panko)
frying oil

Directions :
1. cut the 1 square tofu into 4 pieces and let it dry (I tapped it with paper towel)
2. dip in the flour then egg lastly bread crumb
3. fry until golden brown

Ingredients for dipping sauce :
1-2 cloves garlic (chopped)
2 cm of ginger (chopped)
water
1tsp rice wine
2 tbsp oyster sauce
2 tsp sugar
1tsp sesame oil
2 tbsp light soy sauce

Directions :
1. saute the garlic and ginger until smell, add bit water
2. continue add the ingredients
3. cook until boiling.

Martabak Telur Roti Paratha

Yang bikin males bikin martabak telur itu bikin kulitnya. Padahal sebenernya gak susah susah amat juga. Cuman males ngebayangin stepnya, belum lagi musti bikin isinya juga. Jalan pintas biasanya pake kulit lumpia. Tapi menurut saya kurang pas, lain lah teksturnya. Terlalu crunchy!



Nah terus waktu itu Pepy IndonesiaEats bilang, coba deh bikin martabaknya pake roti paratha. "Teksturnya lebih pas,"katanya. Saya penasaran banget pengen nyoba, secara di sini paratha kan ngamprah dan murah. Dan bener aja, menurut saya memang lebih pas....ah senangnya bisa mengobati kangen makan martabak telur dengan cara semi instan dan enak pulak. Thanks ya Pep.

Martabak Telur
Ingredients :
10 roti paratha
ground beef & vegetables filling

ground beef and vegetables filling :
5 tbs oil
4 cloves garlic, thinly sliced
1/2 kg minced or ground beef
2 medium-sized shallots, minced
1 medium-sized onion, halved and sliced
1/2 tbs curry powder
eggs (depends on how many roti paratha you use. 1 egg for 1 roti paratha)
1 stalk green onion, finely sliced
Salt and white pepper to taste

Directions :
1. Heat the oil and sauté garlic and shallots for a few seconds.
2. Add ground beef and stir fry over medium high heat until the meat changes color. 3. Add onion, continue stir frying for another 2 minutes.
4. Then add curry powder, mix well and cook another 3 minutes. Set aside to cool.



Don't forget to thaw paratha before using. Peel the plastic wrap of the pastry. Put the pastry on lightly floured surface. Roll it until thin.

Meanwhile, heat a large frying pan with 2 tbs oil. Prepare the filling in a small bowl, add 1 egg, 3-4 tbs ground beef & vegetables filling and green onion. Season with salt & pepper. Beat lightly.

And to finish it up,
1. when the pan is hot, put the thin circle pastry dough at the middle of the pan, and fill the center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.



2. Fry on the pan until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.

Kepiting Saus Padang (Chili Crab)

Di rumah yang doyan banget sama kepiting cuman saya. Si Papin, suka tapi gak suka suka amat *nah loh*. Jadinya suka males masak kepiting, karena nantinya yang makan saya aja. Ini karena udah gak tahan banget pengen makan kepiting saus padang, akhirnya saya nekad beli, bodo deh tuh saya abisin sendiri :D.

Bikinnya gak susah kok. Gak sesangar namanya yang bawa-bawa embel-embel saus padang, jadi kesannya ribet banget. Padahal bumbunya simpel banget.

Kepiting Saus Padang (Indonesian Style Chili Crab)

Ingredients :
1 kg crabs
4 cloves garlic, thinly sliced
4 ginger, thinly sliced
garlic, coarsely chopped
red onion, coarsely chopped
onion, coarsely chopped
chilies, sliced
ginger, coarsely chopped
3 tbs oyster sauce
2 tbs fish sauce
1 cup water
5 tbs tomato sauce
8 tbs chili sauce
1 Egg, beaten
1 tsp corn flour
salt, pepper and black pepper to taste



Directions :
1. Bring water to boil, add garlic, ginger and crabs. Cook for 30 minutes until the crabs turns red. Let it cool. Cut the crabs as you like. Set aside.
2. Heat cooking oil, saute garlic, onion, red onion and ginger until fragrant. Add the crabs.
3. Mix it with oyster sauce, fish sauce, sliced chilies, tomato sauce, 1/2 cup of water and chili sauce. Season with salt, pepper/black pepper.
4. Add beaten egg, mix thoroughly.
5. Mix 1/2 cup of water with 1 tsp of corn flour. Pour it to the cooked crab and let it stand for couple of minutes, then remove from heat.
6. Serve with warm rice.

KBB#20 : Kue Bangket

Kue Bangket? Gimana pula itu rasanya? Sering denger, tapi kayaknya belum pernah makan deh. Yang kebayang kok kayak semprit sagu atau satru atau sagon. Terus terang agak agak meyepelekan rasanya. Gatau deh, lagi gak mood nyemil kue-kue tradisional Indonesia yang manis-manis beraroma santan atau pandan. Tapi lama-lama penasaran juga karena orang-orang heboh banget sama kue yang satu ini. Setelah ngeliat resep dari surat cinta KBB#20, saya pilih resep kue bangket kacang daripada bangket susu, dengan pertimbangan, bangket kacang pasti gak terlalu manis dan ada rasa gurih kacangnya.



Karena lagi susah dapat kacang tanah, saya pake kacang mede. Waktu lagi manggang kacang mede pake acara agak gosong pulak, makanya hasil kue-nya jadi lebih coklat. Kacang mede memang lebih banyak mengandung minyak, apalagi yang udah dipanggang/sangrai, dan saya lupa faktor itu, makanya waktu nuang minyak gak kira-kira, bukannya sedikit-sedikit sesuai kebutuhan tapi langsung sesuai resep. Udah gitu disambi motret prosesnya pulak *multitasking baker...LOL*. Jadilah adonannya basah banget, padahal temen-temen bilang adonan bakal mawur-mawur. Dipanggang 1,5 jam gak kering-kering.

Setelah tweeting dengan @Arfibee, @p3nnylan3 dan @elsyesur akhirnya dapet masukan sah-sah aja nambahin tepung lagi, apalagi kata Elsye, adonan kue bangket ini gak rewel. Akhirnya sisa adonan saya simpan semalaman dan esok paginya lanjut dengan menambahkan tepung terigu dan garem lebih banyak dari resep (biar ada hint rasa asinnya). Eh, bener juga, ternyata memang karena adonan terlalu basah. Setelah jadi...wih gak perlu ngunyah langsung lumer di mulut, rapuh banget kue-nya :). Gak sampe 2 hari toples langsung kosong song song.

Bangket Kacang

Bahan:
•750 kg terigu, sangrai
•500 gr kacang tanah kupas
•400-500 gr gula halus
•500 ml-600 ml minyak goreng
•1 sdt garam



Cara membuat:
1. Sangrai/panggang kacang tanah lalu blender halus. Bisa juga masih ada kasar-kasarnya sedikit.
2. Campur terigu + kacang + gula halus + garam. Masukkan minyak sayur sedikit-sedikit hingga semua tercampur rata,
3. Bulatkan adonan lk 10 gr, lalu pencet perlahan bulatan dengan garpu (karena adonan gampang pecah).
4. Bakar dengan api kecil 140-150 derajat Celsius sekitar 20 menit.
5. Angkat kukis ini jangan pada saat panas.



Seminggu berlalu dan temen-temen kasak-kusuk soal bangket susu. Deng deng deng!!! Kemakan obrolan akhirnya penasaran berat pengen coba, padahal jatah kuota belanja bahan baking udah habis. Yaaaa namanya juga penasaran, akhirnya belanja bahan-bahannya deh tuh.

Saya cuman bikin 1/2 resep dan nambahin keju parmesan kurang lebih 1/3 cup. Wah ternyata bangket susu ini lebih mawur lagi, agak-agak tricky pas nyetaknya. Kalo bangket kacang bisa dicetak pake tangan, bangket susu ini musti pake cetakan. Bongkar-bongkar lemari nyari apa yang bisa dijadiin cetakan. Akhirnya pake cetakan bulet dari decoration set-nya WILTON. Wiii...ternyata lama ya bok nyetak satu-satu. Waktu dipanggang, wangi kejunya lebih dominan...yummy!!!

Dan akirnya saya tahu kenapa orang-orang ribut banget sama bangket susu. Ternyata oh ternyata memang lembut dan lumer banget di mulut. Apalagi ditambahin keju, makan 5 pun gak cukup :D.

Bangket Susu

Bahan:
• 500 gr sagu
• 100 gr margarine
• 150 gr gula halus
• 75 gr susu kental manis



Cara membuat:
1. Sagu disangrai dengan daun pandan, dinginkan.
2. Campur semua bahan.
3. Cetak menggunakan cetakan kue satu.
4. Bakar dengan api kecil (140 derajat Celcius) selama lk 10 menit.
5. Angkat kukis tidak pada saat panas. Karena kue ini texturnya rapuh sekali, angkatnya harus dengan kasih sayang, atur di toples, jangan diangkat lagi, kecuali mau dimakan.

(Indonesian Food) Panada - Manadonese Fried Bread Stuffed with Spicy Tuna

Panada dengan isi tuna pedas siapa yang nolak? :). Thanks for sharing ya, Pep. Definitely gonna bookmark this recipe.



Panada
-Manadonese Tuna Stuffed Bread/Pastry-
source : Pepy P.Nasution
recipe by Yasa Boga and Ellen, modified by Pepy

Ingredients:
250 g bread flour
25 mL lukewarm water
1 1/2 tbsp sugar
1 tsp instant yeast
80 - 90 mL coconut milk
1 tbsp margarine/butter, melted
1 egg, lightly beaten
a pinch of salt



Methods:
1. Add sugar into 25 mL luke warm water and sprinkle the yeast over. Let stand for 5 minutes or until its foamy.

2. In a bowl mix flour and make hole in the centre. Add egg, butter and yeast mixture, knead while pouring in coconut milk a little at a time until the dough elastic and not sticking to the bowl and hand.

3. Shape batter into large balls and put into a bowl covered with a damp napkin or a piece of plastic. Leave for 1-2 hours in a warm place until the dough rises.

4. Punch the dough and start to stir with hand again, divide by 10 - 15 and make balls. Let stand for 15 minutes.

5. Roll each piece 1/2 cm thick. Put over the pastry maker. Make sure that the pastry dough is slightly larger than the pastry maker.

6. Put a tablespoonful of filling on the center. Slowly fold the pastry maker and then press a bit firmly to seal the edges. Open carefully halfway and take out your panada. Repeat until you finished all. Let stand for 15 minutes and pinch the edge one more time with a fork, so the filling will not be popping out before deep fry.

7. Fry them. Do not use very hot oil but medium heat to deep fry so the skin still smooth without bubbles.

For filling

Cakalang Pampis
- Manadonese Skipjack Tuna Floss -
source : Pepy P.Nasution

Ingredients:
• 200 g broiled cakalang meat (You can substitute for canned tuna in water and drain)
• 1 pandan leaf, finely sliced
• 3 kaffir lime leaves, discard the midrib and slice finely
• 30 lemon basil leaves, coarsely sliced
• 1 daun tebal/bangun-bangun/Coleus amboinicus Lour, finely sliced (Since this herb has an oregano-like flavour, I substituted for 1 tbsp dry oregano)
• 2 lemongrass, take the white parts and crushed (I used 1/3 cup frozen minced lemongrass)
• 250 mL thick coconut milk (I used a combination creamed coconut and coconut water)*

Ground Spices:
• 4 long red cayenne peppers
• bird eye chilies (I don't put the amount as some people have different palette to handle heat. If you want to skip it, it's your call)
• 3 cm long ginger, scrape off the skin with a spoon
• 5 shallots (I used 3 of the bigger size shallots)
• 2 cloves garlics
• ½ teaspoon salt

Directions:
1. In a pot, combine coconut cream and coconut water; bring to a boil.

2. Add ground spices and reboil until bubbling. Add cakalang, pandan, oregano and kaffir lime leaves. Let them cook for 10 minutes. Add lemongrass and lemon basil. Stir and cook until everything is dry. Leave to cool if you want to use them for panada. Scoop over the warm cooked rice if you want to enjoy with rice.

Asians also love to enjoy floss with the bread.

Indonesian Grilled Chicken ala Moi

If I don't have much time in the kitchen, grilled chicken to the rescue!!!! Even only Lemon grilled chicken style,it's still yummy.




Indonesian Grilled Chicken



Ingredients :
(sorry no measurement, just put the ingredients as you like)
-1 whole chicken
-kaffir lime leaves
-lemongrass (optional)
-galangal
-oyster sauce
-tomato sauce
-sweet soy sauce
-salt and pepper

Spices to grind :
-shallots
-garlics
-ginger
-candlenuts

Direction :
1. Sautee the grinded spices with kaffir lime leaves, lemongrass and galangal until fragrant.
2. Add all sauce, and salt/pepper to taste.
3. Add chicken, stir until halfcooked. Then, transfer the chicken to the pan, put it in the oven for 1/2-1 hour (170˙C)

And enjoy it with warm cooked rice or yellow rice or rice in coconut milk

Kue Lumpur Pandan (tanpa kentang)

Bikin kue lumpur ini sebenernya bukan karena emang lagi pengen, tapi karena gatel pengen merawanin cetakan kue lumpur, hasil berburu di Pasar Mayestik pas mudik kemaren *gayanya*. Bahan-bahannya juga gak lengkap, kentang terakhir udah dibuat sup-nya Neo. Iseng-iseng googling resep kue lumpur tanpa kentang, eh hasilnya banyak aja loh *yiipiiee*. Mampirlah dulu ke MP-nya cik Ine. Lucu juga kayaknya kalo bikin Kue Lumpur Pandan. Abis itu blogwalking ke tempat Hesti Kitchen Notes dan ditemukanlah resep Yasaboga ini :). Dan aku pun memilih resep yang ada di blog Hesti.



Hasilnya, sukaaaa!! Lembut banget. Memang lebih lembut daripada yang pake kentang. Sampe-sampe Neo kesenengan makannya.

Kue Lumpur
Jajan Pasar - Yasaboga
sumber : Hesti Kitchen Notes

Bahan
75 gr margarin
250 ml air
150 gr tepung terigu
125 gr gula pasir
1/2 sdt vanili bubuk
1/4 sdt garam
5 butir telur
450 ml santan dari 1 butir kelapa, didihkan, dinginkan (aku: 200 ml santan instan + 250 ml air)

Topping:
100 gr kismis, rendam air hangat, tiriskan
100 gr kelapa muda, serut panjang, seduh air hangat, tiriskan
(aku: kismis dan keju parut)

Olesan cetakan, aduk rata (ala Widya Hidayat)(dita-gue gak ikutin cara ini,rada males rempong :D)
1 butir kuning telur
1 sdm minyak goreng



Cara Membuat
- Didihkan air dan margarin, masukkan terigu, aduk cepat sampai rata. Masukkan gula, garam dan vanili, aduk rata, dinginkan.
- Panaskan cetakan kue lumpur dengan api paling kecil.
- Masukkan telur satu persatu, aduk rata. Tuangi santan bertahap sampai adonan licin dan rata.
- Olesi cetakan dengan bahan olesan (cetakan bunyi .. Cessss ....).
- Tuang adonan sampai 1/2 tinggi cetakan, tutup, masak sampai setengah matang. Taburi topping, tutup kembali, masak sampai matang.
- Ulangi sampai adonan habis.

Untuk 20 buah (dita-gue jadi 29 buah)

[Indonesian Food] Wajik

Gue sebenernya gak nge-fans banget sama wajik, tapi kalo udah lama gak makan ya pengen juga. Kebetulan pas mudik kemaren sempet jajan wajik di ITC Mangga Dua. Enak banget. Pas sampe Kuwait jadi pengen bikin sendiri. Udah gitu abis liat postingan wajiknya mbak Retno, jadi makin puengennn deh.



Resep yang gue pake punya mas Budi Sutomo, cuman gue modif dikit, tambahin jahe bubuk, biar ada wangi jahenya *thanks ya mas Budi*

(if you need recipe in English please let me know)

Wajik Ketan
sumber : Budi Boga

Bahan:
700g beras ketan putih
200 g gula Jawa, sisir (dita-kalo mau lebih pekat, tambahin 150 gr gulanya trus gula pasirnya di skip)
75 g gula pasir
650 ml santan dari 11/2 butir kelapa parut
½ sdt garam
1 lembar daun pandan, potong-potong
(dita - gue tambahin 1 tsp bubuk jahe)

Cara membuat:
• Cuci beras ketan, rendam air selama 2 jam. Tiriskan

• Kukus ketan selama 30 menit atau hingga beras ketan setengah matang. Angkat.

• Rebus gula pasir, gula jawa, santan, garam, dan daun pandan. Masak hingga mendidih.

• Tambahkan ketan ke dalam rebusan santan. Masak sambil di aduk-aduk hingga santan terserap habis. Angkat.

• Kukus kembali ketan selama 20 menit atau hingga ketan benar-benar matang. Angkat.

• Tuang adonan wajik ke dalam loyang yang sudah dioles minyak atau dialas dengan plastic/daun pisang. Tekan dan ratakan. Setelah dingin, potong-potong. Sajikan.



Untuk 20 Potong

[Indonesian Food] Kue Lumpur (Mini Mud Cake)

Kue Lumpur adalah jajan pasar favorit gue. Mumpung lagi centil-centilnya pake pan poffertjes anyar (yang ternyata bisa buat bikin macem-macem, di antaranya kue cubit, pancong versi bulet, carabikang dan bika ambon), gue pengen banget nyobain resep kue lumpurnya pak Sahak Pribadi.

Pak Sahak ini udah terkenal resepnya pasti juara, jadi gak perlu diragukan lagi dan gak perlu googling lama-lama nyari resep kue lumpur yang beredar.....langsung pake resep pak Sahak!

Dan bener aja, gue rekomenin deh resep ini! Ehh....jangan tanya gue kenapa namanya KUE LUMPUR SURGA, tanya aja sama pak Sahak ya :)




KUE LUMPUR SURGA

Bahan A :
Telur ayam 6 butir ( 6 kuning + 2 putih )
gula pasir 300 gram
( kocok bahan diatas sampai mengembang )

Bahan B :
Kentang tes 500 gram ( kukus lalu haluskan )
Tepung terigu 200 gram
Santan 200 gram (dita-karena gak jelas ini santan cair ato bubuk, gue pake santan bubuk)
Susu cair 75 gram (dita-susunya gue tambahin jadi 150 ml)

Bahan C :
Butter 150 gram ( cairkan )



Bahan pelengkap :
Kelapa muda 1 buah ( ambil isinya )
Kismis / kurma (dipotong kotak kotak kecil ) 100 gram

Cara membuat :
Masukan bahan B kedalam bahan A lalu aduk rata.
Masukan bahan C kedalam adonan diatas aduk rata.
Panaskan cetakan kue lumpur kemudian tuang adonan kedalam cetakan kue lumpur.
Setengah matang masukan kelapa muda dan kismis/kurma.
Masak sampai matang lalu angkat.
Kue siap disajikan.

[Indonesian Food] Soto Mie

Kalo lagi winter, selalu pengennya masak dan makan makanan yang berkuah dan hangat. Menu andalannya pasti seputaran sop dan soto-sotoan. Buat gue, musim dingin adalah saatnya eksplorasi kekayaan jenis-jenis soto Indonesia.

Resepnya Yuli ini berhasil menghantui gue siang dan malam dari sejak beliau posting di Multiply-nya. Emang kebetulan udah lama banget juga gak bikin soto mie, kayaknya sih terakhir ya pas winter tahun lalu :).

Seperti biasa bikin soto prentilannya banyak, tapi worth it banget lah. Mo coba?



SOTO MIE
adapted from : Mboke Nadine

Bahan:

Daging, rebus, potong2 sesuai selera
Mie telur, rebus sampe mateng, tiriskan
Kol, potong tipis2
Kentang, rebus, potong-potong (dita-kalo gue abis direbus sebentar trus digoreng sama kulit2nya)
Spring roll isi bihun, goreng sampe kecoklatan
Daun salam
Daun jeruk
Sereh
Lengkuas, memarkan
Jahe, memarkan
Daun bawang, potong 2 cm-an

Bumbu halus:
Bawang merah
Bawang putih
Cabe merah
Ketumbar
Kemiri
Merica

Pelengkap:
Tomat
Bawang goreng
Seledri

Cara memasak:
1. Tumis bumbu halus bersama dengan daun salam, daun jeruk, sereh, lengkuas & jahe sampe harum, kemudian masukkan ke air rebusan daging. Tambahkan garam & gula secukupnya. Rebus sampai mendidih & daging empuk.
2. Cara menyajikan: taruh dimangkuk, kol, mie, kentang, tomat, irisan spring roll isi bihun kemudian tuangi kuahnya. Taburi bawang goreng & seledri, beri kecap manis & jeruk nipis secukupnya. Hidangkan segera.

Foodie Event : (Almost) Forgotten Indonesian Culinary Heritage

My foodie fellow, Rurie is inviting us to join a foodie event. It's not just foodie event, it's a contest too. Share your food knowledge and photo, and get the prizes. So, what are you waiting for? Come and join to "know your Indonesian culinary heritage".

The food that we have to share is Indonesian cuisine that is almost disappeared from the market and society. Let me make it clear here, you may notice when you were a kid, you had that food/beverage so often. You might eat them from your grandmother's kitchen. As you grew up, you barely see the dish or it is only seen once a while in a special/traditional feast or ceremonial. The dish can be rice, fish, meat, and vegetable. Dessert, snack and beverages are acceptable too. It doesn't have to be an extravagance dish, show us what you have got in your hometown (or used to have) or may be a childhood memory dish that your grandmother used to make but nobody hardly make it anymore.

For more information, please click here

[Indonesian Food] Ayam Kremes

Sebenernya usaha yang dilakukan dan dapur yang dikorbankan untuk jadi penuh minyak, saat bikin ayam ini, terbayarkan dengan rasanya. Gimana gak penuh minyak tuh dapur, lha wong nggorengnya itu nyiprat ke mana-mana minyaknya :P

Dimakan pake nasi anget dan sambel terasi.....hhmmmm nikmat banget!!!



Ayam Kremes ala Mamin

Bahan-bahan :
1 ekor ayam, potong sesuai selera
3 lembar daun jeruk
3 cm lengkuas

Bumbu halus :
6 bawang merah
8 siung bawang putih
3 sdm ketumbar
1 sdt merica
3 cm jahe
garam dan gula secukupnya

Bahan kremes:
2 cup air kaldu ayam (dari rebusan ayam)
1/4 cup tepung beras+5 sdm tepung tapioca
1 butir telur, kocok asal
5 sdm (atau sesuai selera) garlic powder (karena gue suka banget kalo kremesnya berasa bawang putih)

Cara Membuat :
1. Rebus ayam dengan semua bumbu hingga empuk, angkat ayam dari air rebusan.
2. Goreng ayam hingga kekuningan (kalo gue doyan yang agak gosong).
3. Campur semua bahan kremes, goreng (pake sendok sayur dan per satu sendok aja) dalam minyak panas dengan api agak besar. Goreng hingga kering. Angkat.
4. Sajikan ayam dengan taburan kremes, nasi panas dan sambel terasi....yum yum yum!!

Tips :
1. Kalo mau bumbu ayam lebih meresap, setelah direbus dan api dimatikan, diamkan semalamam, baru digoreng besok paginya.
2. Kalo mau menggoreng kremes mending pake minyak baru, jangan pake minyak bekas menggoreng ayamnya, supaya hasil kremesnya terlihat bersih tidak hitam.

[Indonesian Food] Soto Kudus ala Mamin

Winter means saatnya ber-soto-soto ria!



Soto Kudus ala Mamin

Bahan :
* 1 ekor ayam kampung
* 2 lembar daun salam
* 4 cm lengkuas/laos, dimemarkan
* air untuk merebus ayam

Bumbu halus :
* 5 butir bawang merah
* 50 gr bawang putih, goreng kering (ini yang bikin wangi khas soto Kudus)
* 5 butir kemiri
* 4 cm jahe, memarkan kemudian bakar

Pelengkap :
* 100 gram tauge, dibuang akarnya & dicuci bersih
* 2 batang daun seledri, diiris halus
* 2 batang bawang daun, diiris halus
* bawang putih goreng
* 1 jeruk nipis, diambil airnya
* Garam, gula dan merica secukupnya
* 3 sdm kecap manis

Cara Membuat :
1. Siapkan air di dalam panci besar. Masukkan ayam kampung, daun salam dan lengkuas di dalam panci, rebus sampai matang dan empuk.
2. Angkat ayam yang sudah empuk, tiriskan. Suwir-suwir daging ayam, sisihkan.
3. Sisihkan kaldu ayam sebanyak 2 liter, jika kurang tambahkan air matang.
4. Haluskan bawang merah, bawang putih goreng, kemiri dan jahe.
5. Panaskan 2 sdm minyak lalu tumis bumbu halus sampai harum. Masukkan tumisan bumbu ke dalam kaldu ayam yang sudah disisihkan tadi. Tambahkan garam, gula, kecap manis dan merica secukupnya dan didihkan di atas api sedang. Setelah mendidih, angkat.

Cara Menghidangkan:
1. Siapkan mangkuk cekung, masukkan daging ayam, tauge, bawang merah, daun bawang, daun seledri dan perasan jeruk nipis.
2. Terakhir, tuangkan kaldunya. Taburi dengan bawang putih goreng.
3. Hidangkan selagi panas dengan Sambal Kecap.

Sambal Kecap

Bahan :
Kecap Manis
Cabe Merah
Bawang Putih goreng

Cara Membuat :
Haluskan cabe bersama bawang putih goreng. Campur dengan kecap manis.

[Indonesian Traditional Food] Es Brenebon - Red Beans in Cocoa Syrup

A popular desert from Manado (North Sulawesi, Indonesia).



Es Brenebon - Red Beans in Cocoa Syrup
adapted from Lina Hidayat



Ingredients :
1 kg red beans, soaked for 2-24 hours, boil the beans until soft
90 gr cocoa powder
2 cans chocolate condensed milk
750 gr sugar
water
ice

Directions :
1. Boil water, chocolate condensed milk, sugar and cocoa powder.
2. Add boiled red beans, bring to a boil. Remove from heat.
3. Serve with ice or vanilla ice cream (better serve the next day).

Another Indonesian Food Recipes from my kitchen :
1. Klepon - Sweet Rice Balls Stuffed with Palm Sugar
2. Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
3. Bubur Kacang Ijo - Mung Beans Porridge with Pumpkin Puree
4. Nasi Langgi
5. Kering Kentang - Spicy and Crispy Potato
6. Tongseng
7. Mie Bakso Iga
8. Wedang Ronde - Ginger Ronde Drink
9. Roti Gambang - Indonesian Traditional Bread
10. Gohu - Unripe Papaya in Sweet, Sour and Spicy Syrup
11. Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut
12. Gemblong - Deep Fried Sticky Rice Coated with Caramel
13. Ketan Sarikayo - Steamed Coconut Rice and Coconut Milk Custard

[Indonesian Traditional Food] Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard

I made this Padangnese/Minangnese (also known as Minangkabau, is indigenous to the highlands of West Sumatra, in Indonesia) style as our break-fast dish. They call it Sarikayo, some people may call it Srikaya and Sarikaya. But it never come into questions, in fact it enriches the culinary world of Indonesia.

Perhaps, not many of you knowing that Indonesia has various kind of foods. Not just the iconic dish beef rendang (which come from Padang/Minang), gudeg (young jackfruit in coconut milk, from Central Java), satay ayam (from Madura) or mie goreng Jawa (javanese style fried noodle), etc. In Indonesia you can find tons of traditional recipes that comes from each ethnic groups inherited in generations. They are usually rich in ingredients and full of spices.

Sarikaya itself is varied in Indonesia. You will find Sarikaya in green color with pandan extract in Palembang, Sarikaya pudding without steamed glutinous rice in Makassar and Sarikaya mold in the baking dish with steamed glutinous rice in Java.

To honour my home country Indonesia, I'd like to introduce this dish to the world through Waiter There's Something in....Indonesian hosted by Andrew of Spittoon Extra.





Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard
adapted from : Uni Dewi Anwar's Family Recipe

Sarikayo (Coconut Milk Custard)



Ingredients :
* 1 cup egg (dita-I used 3 eggs)
* 1 cup dark brown sugar/coconut sugar/palm sugar, shredded
* 1 cup thick coconut milk
* 1/2 tsp salt
* 1/2 tsp vanilla
* 2 pandan leaves, knotted
* 1 tbsp ginger water (dita-I used 2 tbs)

Directions :
1. Mix sugar and coconut milk, stir until sugar dissolves, strain. Set aside.
2. Beat loosely the eggs. Pour in the coconut milk-sugar mixture. Stir well. Add ginger water, vanilla and pandan leaves.
3. Pour in the baking dish. Steam for about 30 minutes. Remove from heat. Cool and serve.

Ketan/Steamed Glutinous Rice

Ingredients :
300 gr glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
150 ml coconut milk

Directions :
1. Steam rice until half-cooked. Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.
5. Cool and serve with Sarikaya.



The soft texture of Sarikayo blends with the ginger aroma, serves with steamed glutinous rice is really a sweet indulgence in the afternoon.

Another Indonesian Food Recipes from my kitchen :
1. Klepon - Sweet Rice Balls Stuffed with Palm Sugar
2. Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
3. Bubur Kacang Ijo - Mung Beans Porridge with Pumpkin Puree
4. Nasi Langgi
5. Kering Kentang - Spicy and Crispy Potato
6. Tongseng
7. Mie Bakso Iga
8. Wedang Ronde - Ginger Ronde Drink
9. Roti Gambang - Indonesian Traditional Bread
10. Gohu - Unripe Papaya in Sweet, Sour and Spicy Syrup
11. Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut
12. Gemblong - Deep Fried Sticky Rice Coated with Caramel

[Indonesian Traditional Food] Gemblong - Deep Fried Sticky Rice Coated with Caramel

Ooooohhh my oo my....this is my all time favorite!!!



PS : I recommend this recipe, because on the next day gemblong still soft and chewy (gak alot loh!)

GEMBLONG - Deep Fried Sticky Rice coated with Caramel



Ingredients :
250 glutinous (sticky) rice flour
150 gr young coconut, grated (I used desiccated coconut)
25 gr butter/margarine
40 gr caster sugar
100 ml hot coconut milk
1 tbsp water + 2 tsp salt
oil for frying

Directions :
Combine the flours, grated coconut, butter, caster sugar, water and salt, mix well. Add in the hot coconut milk gradually, mix well until the mixture resembles a dough. Roll into balls, then deep fry until golden brown. Remove and drain well. When all finished, coat them with the caramel.



Lapisan gula/Caramel
Ingredients :
150g palm sugar/coconut sugar/gula jawa
75g white sugar
50ml water
1 tbsp butter

Directions :
Put all ingredients in a saucepan or a frying pan (big enough to put all the fried cakes) on a medium heat until bubbly and thickens. Lower the heat, add in the fried cakes. Mix well to coat the cakes evenly. Remove and cool.

[Indonesian Traditional Food] Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut

I still remember, my mom used to make this dish for our breakfast.



Ketan Serundeng
Mom's recipe

Ketan/Steamed Glutinous Rice
Ingredients :
2 cups glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
1/2 cup coconut milk



Directions :
1. Steam rice with pandan leaf and salt until half-cooked (about 15-20 minutes). Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.

Serundeng
Ingredients :
1 cup dried grated coconut
5 kaffir limes leaves, chopped finely
1 tbsp caster sugar

Spices, grind to paste :
5 shallot
3 cloves garlic
1 tsp dried shrimp
1 tsp palm sugar/gula jawa/dark brown sugar
2 red chillies (as desired)
salt to taste
2 tbsp fried peanut
1 tbsp vegetable oil for sauteeing



Directions :
Sautee the paste in a hot pan until fragrant, add dried grated coconut and chopped kaffir limes leaves, sprinkle with sugar, mixed well. Remove from heat.

Serve : form the sticky rice into mini balls shape and coated with serundeng