Cooking Tackle

Meat curry, Northern Indian style

2013-03-05T00:20:00.000+07:00

When I lived in Goa-India for almost 6 years, I had all the chance to discover their cuisine and the same time I feel special able to learn they’re phenomenal curry.

To be honest, the joy of real Indian curry there is simply no turning back, so when I crave for an Indian curry, I head straight to my kitchen and home-cook it up!

The classic India curry is so characteristic, it really gives delicious outcome and also very strong in overall flavor

The uses of various spices make it daring to be the one that could stand out among all curries in the world.

This is my homemade meat curry, I made it typically more to northern Indian style curry, frankly it’s suppose to use mutton/lamb instead of beef but I simply adapted according to what I like.
Another adaptation I made that I simply engage vegetable oil instead of adding Ghee (Indian clarified butter) and I substitute dried chili powder with fresh red chili.

Im glad that I can count on this recipe which truly became my signature curry dish and has been stay with me for several years. The other great thing I need you to know is the curry has magnificent genuine flavor that never let down my special invited guest ever since.

When it comes for an offered of an Indian night, I can’t go to pass it out that because my favorite Northern style Indian meat curry makes a fitting final to a fabulous Indian meal!

Meat curry, Northern Indian style

Serves 4

Ingredients

1kg beef meat

3 tablespoons plain yogurt
1/2 teaspoon turmeric powder

1 teaspoon Indian garam masala

2 onions, medium size

5 red chilies

1½ tablespoons garlic paste

1 tablespoon grated ginger

1 1/2 tablespoons coriander

1 1/2 tablespoon cumin

1 teaspoon black peppercorn

4 tablespoons vegetable oil

2 cups beef stock or plain water

Salt and sugar to taste

Whole spices

½ stick cinnamon

7 green cardamom, lightly crush

4 cloves

2 star anise

3 Indian bay leaves

Preparation

Tenderized the beef

Cut the beef into 2.5cm cubes with a kitchen knife. Place the beef in a bowl, add plain yogurt and turmeric powder, mix well.

Cover with plastic wrap and marinated for 25-30 minutes

Peel the onions and chop up with a kitchen knife

Place chopped onion in a food processor and process until fine. Keep aside

Process spice paste

Meanwhile, heat a skillet over medium heat, combine coriander seeds, cumin seeds and black peppercorns, toast them up until aromatic.

Halved red chili and remove the seeds out, slice up with a kitchen knife

Combine toasted spices in a electric blender, add chili, 2 tablespoons vegetable oil and process to form a smooth paste. Keep aside

Method

Heat the oil in a thick bottom pot or a wok over medium heat, add in garlic and ginger paste, stir-fry until aromatic.

Add in finely process onion and stir-fry until soft and aromatic.

Add in spice paste and Indian garam masala, stir-fry until fragrance *add in sufficent amount vegetable oil if necessary

Add in whole spices, throughly stir-fry until aromatic

Add in beef and stir well, make sure the meat are coated with spice paste. Cook and stirring until the meat are change to color.

Add in beef stock or plain water season with salt/sugar and bring to the boil.

Reduce the heat to low, cover and cook for 45 minutes or until the meat is tender.

Remove the lid. Cook, uncovered, for another 15 minutes or until the sauce has reduced and thickened slightly

*Best Serve with steamed basmati rice or saffron rice along with cucumber raita

Watermelon and feta salad in a glass for Valentine's Day

2013-02-14T23:40:00.000+07:00

Valentine ’s Day is a day that has always been recognised for its implication with love. There are plenty ideas to impress or even express your emotions to make the month of love completely charm, such Pampered yourself and the love one with special spa treatment, creates most elegant breakfast on a bed to surprise your loved ones with the perfect tray-toted Valentine's Day spread or make a plan for a special Valentine’s Day romantic dinner or unforgettable weekend escapade.

However, the most popular gift idea can be made to suit all kinds on Valentine's day is by giving a bouquet of flowers accompanied by chocolates, it is such an intelligent idea to 'go simple'

Since forever people have acknowledged their love and eagerly await this day in February, I have a very simple recipe to share “Water melon and feta salad in a glass”, it could be an idea as first course on Valentine’s Day romantic dinner, indulgent but not too heavy.

Give and share the love in many ways that can bring happiness for everyone and makes every moment worth living.

Happy Valentine’s Day!

Watermelon and feta salad in a glass

For 2 servings

Ingredient

150g Watermelon, cut into triangle shape

60g feta cheese cut in small cubes

Sprinkle freshly ground black pepper

Mint leaves for garnish

Whole lime, wedged for garnish

Method

Place and arrange the watermelon in a glasses

Place cubed feta cheese on a side of watermelon slices

Sprinkle with sufficient amount of freshly black pepper

Garnish with mint leaves and cheek of a lime on a side
Serve chill

Tofu and Mango wrap in Banana Leaf, Pelasan Tahu dan Mangga

2013-02-10T12:26:00.001+07:00

Tofu known as a great source of protein, the other hand, green mango which unripe is rich pre-biotic dietary fiber, vitamins and minerals.

What happen if I combine both ingredients and turns into a drooling side dish that deserve a highlight of my recipe today, Of course, it will be very interesting and appetizing dish you have ever known.

Pelasan also known as Pepes, is a side dish that considered as popular dish in Indonesian cuisine, the cooking technique is still remain traditionally, the main ingredient combined with freshest Indonesian spices, wrap up in a banana leaf, steamed and grilled.

The fact, Pelasan/Pepes is known in many different names in several dialects, Brengkesan/pelasan in Javanese (Java), Tum in Balinese, Pais in Sundanese (West Java) Brengkes in palembang (South Sumatra), Palai in Minangkabau (West Sumatra) and Payeh in Acehnese (Northern Sumatra)

Well, I always like the sharp and characteristic aroma from cooked pelasan/pepes, particularly after being grilled, the fragrant earthy aroma of burnt banana leaf absolutely exotic and stimulating.

The variation ingredients to make Pelasan/Pepes is extremely divers, such fish, chicken, meat, tofu, tempe, oncom and mushroom, however the deliciousness of pelasan/pepes has its own pleasure and beyond doubt it is magnetized!

This is my other variant of Pelasan Tahu (Tofu wrapped with banana leaf) after I made recipe of Pepes Tofu here.

The difference lies in the addition of shreded green mango to make it unique and appealing, beside that I also modified the used of spices ingredients slightly simple compare with the previous my Pepes Tahu.

It always fun doing some modification to a recipe that could intrigued people at the same time enthralling. All you have is your own satisfaction although its difficult to describe but the end result is definitely speaks more.

Don’t be afraid to express your desire in order to create your signature dish.

Tofu And Mango Wrap In Banana Leaf

Pelasan Tahu dan mangga

makes 5 wraps

Ingredients

5 blocks firm tofu

8 red chillies

5 bird eye chilli (optional)

6 shallots

3 slices galangal root, medium thick

½ teaspoon toasted shrimp paste (terasi/belachan)

7 blimbing wuluh substitute green tomato

7 sprigs lemon basil (daun kemangi)

7 sprigs Chinese spring onion (Daun bawang)

1 small size green mango

Sea salt to taste

Banana leaves

Tooth picks

A steamer

Preparation,

Halve the tofu and slice up, keep in a bowl

Wash red chillies and Deseed. Slice up with kitchen knife

Wash bird eye chile and slice up with kitchen knife

Peel and slice the shallots with a paring knife

Chop up galangal root with kitchen knife

Wash clean belimbing wuluh (substitute fresh green tomato) and slice up with kitchen knife

Wash lemon basil and spring onion, pick the leaves of lemon basil discard the stem. Slice up spring onion with kitchen knife. Kepp in a bowl

Peel green mango with paring knife and shred with a shredder, keep in a bowl

Wash and wipe banana leaves. Pass every part of the leaves over an open flame to soften and wilt *do it very quick or otherwise you banana leaf would burnt off

Directions

Make the spice paste

Grind to a paste, red chillies, bird eye chilli shallots, galangal root teaspoon, and toasted shrimp paste using an electric blender or mortar and pestle.

Tip: If using a blender or food processor, make sure adding sufficient amount of water to make the mixture keep moving

Heat up the wok over medium heat, pour in the chilli paste mixture, cook slowly until looks little bit dry.

Off the fire and let it slightly cool, add in tofu, belimbing wuluh or green tomato, lemon basil (daun kemangi) and spring onion.

Gently fold up to combine all ingredients, make sure are well combined and well coated.

Wrapping and Steaming

Lay about 2 layers of banana leaves,

Place about 1 tablespoon shredded green mango on the banana leaf.

Take the tofu mixture with a metal spoon and place on top of shredded green mango.

Topping the tofu mixture with shredded green mango, take about 1 tablespoon

Roll up gently, wrap and secure both ends with tooth picks,

Repeat the process until the mixture all used

Prepare the steamer until its ready for steaming.

Transfer the wraps into the steamer and steam approx 15-20 minutes

When the steaming process is over, remove the wraps with a thong and place on a plate.

Grilling

Heat up non stick pan over medium heat, place the wraps in the hot pan, grill for about 8 minutes or until the wraps turn into charred color.

Serve as side dish with steamed jasmine rice.

Note:

To enhance the overall flavor I add in anchovies cube into the spice paste mixture
Feel free to adjust the spiciness level, this recipe at the level medium spicy
You can always grill the wraps using a BBQ pit or oven grilling

Avocado Ice Pops, Es Lilin Alpukat

2013-01-31T01:10:00.001+07:00

Es Lilin (Ice pops) is traditional Indonesian Popsicle made from fresh fruits mix with milk, cream or coconut milk and then being processed through an electric blender until smooth and creamy, Es means Ice and Lilin means Candle.

What makes a different between ice pops and Es Lilin is the final presentation, ice pops used a wooden holder while es lilin filled in a tiny plastic tubes bag, secured and tight up with a rubber band.

Besides entertaining, Es lilin also a great cold dessert that could eased the sore throat and the same time refreshing especially for the summer day.

In the earlier days, Es Lilin has just very basic flavor, coconut sugar (gula jawa) mix with coconut milk. As the time goes by, people start to have their own demand and trying their best to create other appetizing flavor.

Es Lilin is between my dream and past, when I was a kid, I ever dream to have a big freezer so that I could make variants flavor of es lilin, stocked them up nicely and whenever I want to have a cold dessert I just satisfy my demand and choose my favorite flavor, yes… Im a big fans of es lilin and crazy about it.

It always fun having an ice Popsicle especially if you homemade it so we can possibly work it out to make some innovation with different flavor so that the love one feel cared for.

My mother favorite es lilin flavor is mung bean ice pops (es lilin kacang hijau), a mixture of mung bean and coconut milk but when Durian has its own seasonal, my mother would never ever missed and definitely would love to make it up, Durian flavor (the king of all fruits).

As I recalled, my mother like to make around 3 or 4 different flavor in a very big batches. I love to get involve when my mother making es lilin for the entire family, she would only allowed me to help at the step of filling the mixture into the es lilin plastic bag tubes and forbade me to do the step of securing and tight it up with rubber band, as she said that filling up the mixture is just fitted to my skill at that time.

Today, I'd love to share a recipe of my favorite Es ice pops flavor, Avocado ice pops (es lilin alpukat), it is just simple recipe yet addicted!

Avocado Ice Pops (Es Lilin Alpukat)

Makes 6-7 ice pops depending on the size of the ice pops plastic tube

Ingredients

1 Medium size ripe avocado

¼ cup condense milk

¼ cup evaporated milk

¼ cup fresh milk

Sufficient amount of sea salt to balance the sweetness

6-7 pieces store bought ice pops plastic tube.

Direction

With a sharp knife, cut the avocado lengthwise around the seed. Open the two halves to expose the pit.

Gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, but not so hard as to cut all the way through it. With the edge of the knife, twist the pit out of the avocado and discard.

Use a spoon to easily scoop out the avocado flesh.

In a blender, combine avocado flesh, condense milk, evaporated milk, fresh milk and salt, blend the mixture until smooth and creamy.

Fill up the mixture into a single ice pop plastic bag tube, secure and tight up with rubber band.

Freeze for about 3 hours or until sets *for the big batch definitely needs to freeze longer.

My note:

You can always adjust the sweetness or substitute the evaporated milk with thick cream.

Feel free to modified my recipe

Java Chicken Curry, Opor ayam

2013-01-23T00:15:00.001+07:00

Opor ayam is fragrant chicken stewed in coconut milk, rich yet tasty, is a traditional dish that has been popular in the island of Java especially in Central Java where the dish actually comes from.

Some people also call it as Indonesian chicken stew, however I thought of giving a special nick-name too as White Chicken Curry and I do actually think it is really sounds cool…

Well, this is an Exotic Indonesian dish, Opor ayam also a very special delicacy menu that would served on the day of Ied (Lebaran) as most of Muslim in Indonesia particularly lived in Java has certainly presenting Opor Ayam along with Rice cake (ketupat/lontong) somehow, the truest fact is Opor Ayam definitely celebrated by all people across the archipelago

Growing up with this dish, I recall when my mother would make Opor ayam only for a special event or family celebration, we all have enjoyed the feast, happy and satisfied.

Although in some areas in Indonesia, there are many other variation to make opor ayam such opor ayam pedas (spicy opor ayam), shredded opor ayam (opor ayam suwir), dried opor ayam(Opor ayam kering) and many more, but the basic spices uses would remain the same as a guideline for the characteristics opor ayam--delicious and tasty

In my opinion, Opor ayam is definitely worthy classified as Typical Southeast Asian curry that because of the uses of very fresh exotic spices such Lemongrass, fresh ginger root and fresh kaffir lime leaf. The color of the end result from this dish is plain pale-white, as it reminds me to what my mother said when I call her to ask her Opor Ayam recipe. She shared a tip, that in order to outsmart the uses of candle nuts, it should be soaked in tap water beforehand as it has a layer of a thin epidermis and then scraps it off using a metal spoon. This tip, actually helps to make the color of Opor ayam looks on its real appetizing outcome, hmm…

Opor ayam is second famous dish listed as Indonesian Food Heritage beside Rendang, therefore I should be completely serious in preserving the archipelago cuisine-original and traditional.

Indonesian cuisine was always being a central part of my heart live, the diversity of every region cuisine in Indonesia has mesmerized and the same time magnetized!

Today I share my Opor ayam recipe with a lighter version as I replace the coconut milk to very light coconut milk as it just fitted to my liking

Java Chicken Curry, Opor ayam

Ingredients

500g chicken

750ml light coconut milk

4 slices medium-thick ginger root

3 stalks lemongrass

5 kafir lime leaves

4 Indonesian bay leaves (daun salam)

1 tablespoon tamarind pulp

4-5 tablespoon vegetable oil

Opor ayam spice paste

6 shallots

6 cloves garlic

1 tablespoon coriander seeds

1 teaspoon white peppercorns

3 candlenuts

salt and sugar to taste

Garnishes

Kaffir lime leaves

Fried shallots (mine is store bought fried shallots)

Preparation

Wash clean the chicken and cut into 5-6 pieces.

Wash the lemongrass and cut into two pieces and lightly bruise.

Peel the garlic and shallots, chop up with a kitchen knife

Mix coriander seeds, white peppercorns and candle nuts, heat the non stick skillet and toast the spices mixture. Toast until fragrant about 3 minutes.

Direction

Grind the shallots, garlic, toasted coriander seeds, white peppercorns and candle nuts.

Heat up oil in a wok or non-stick pan, add in the spice paste and fry until aromatic.

Add the chicken, lemongrass, kaffir lime leaves, ginger, tamarind pulp and Indonesian bay leaves (daun salam), cook at medium heat for about 15 minutes. If it seems too dry up, you can always add up sufficient amount of water.

When the chicken turn it color and aromatic, lower the heat and pour the light coconut milk, season well with salt and sugar. *If it looks too thick, you can always add up a cup of water or chicken broth.

Gently cook until the chicken perfectly done around 35-45minutes.

Presentation

Take the chicken with a slotted spoon, arrange in the serving bowl and ladle the coconut milk broth over the chicken, garnish with kaffir lime leaves and sprinkle a smattering fried shallots for some crunch.

Accompaniments: steamed jasmine or rice cake (lontong/ketupat)

Tip:

To maintain the color of Opor ayam remain pale-white:

fill a small bowl with water, soaked the candlenuts in it, once it goes soft, take a metal spoon and scrap off the surface to remove the thin layer of candlenuts epidermis *this step is optional only if you have time to do it.

I do think that it will work if you make a big portion Opor ayam, in order to give it color remain pale-white, clean and bright

Cranberry Shortbread Cookies

2013-01-08T14:32:00.000+07:00

I wonder where the time gone by and I’m still wonder.... sitting in my bench while the rains over pouring, accompany with cup of tea and my cranberry cookies.

Yes, I can’t believe it’s now another new year and I just think that the earth spinning too fast.

So many things happened in the past year, beside my hectic life as a wife and a mom I’m occupied with some project until I have NO chance to make a new post, a Christmas post just to say Merry Christmas and Happy Holiday to all of you.

Howsoever, the past year has been an amazing one for me, the year filled with challenges, valuable experiences and lots of new lesson I’ve gained.

I'm all grateful to what I have and being what I am today…

Im here now, having all my time to make it up, Its never too late to wish you Happy New Year 2013, Im sure you have amazing one up there!

Its like obligatory if I have to bring a recipe to share, even though it just a simple one.

I made these Cranberry eggless shortbread cookies for the previous Christmas and I have to admit that some pictures are made before Christmas, as I said unfortunately I have no chance to post on the actual day when it festive season comes--The season to be Jolly that filled with Joy!

I adapt the recipe form Madhuram Eggless Cooking, I just love these cookies so is my son.
These dainty cranberry shortbread cookies tastes delicious and the dried cranberry gave it a nice chew too.

To be honest, Im glad that the recipe has never let me down, not even once!
it’s a feast to the eyes as well, we were all happy to have them for our nibble for our Holiday Season.

Well, I would like to say thanks to all of you, for your support-thank you for coming here, liking my photos, writing comments/email, giving feedback and your thoughts, I do appreciate all!

Wishing you all the very best in 2013!

Cranberry Shortbread Cookies

makes 33-34 cookies

Ingredients

2 Cups All Purpose Flour (I use kunci biru flour: is a low-protein flour)

1/4 Cup Cornstarch

1 Cup Dried Cranberries

1/2 Teaspoon Salt

1 Cup Softened Butter

1/2 Cup regular granules sugar

1 Teaspoon Vanilla Extract

Method

Preheat oven to 350F/180C for 15 minutes. Line cookie sheet(s) with parchment paper.

In a bowl combine together the flour, salt and cornstarch. Set aside.

In another large bowl, beat butter, sugar and vanilla using an electric mixer on medium speed, until light and creamy. This may take about 4-5 minutes.

On low speed, gradually add flour mixture, beating until blended. Using your hands, knead to form smooth dough.

Add the cranberries and knead well.

Scoop out tablespoonfuls of dough or using smallest size of an ice cream scoop and drop it about 2 inches apart on prepared cookie sheet. You may choose to flatten the dough very lightly using the back of the spoon or just give it a quick roll and leave it as it is.

Bake in the oven for 16-18 minutes or until lightly browned around edges.

Cool for 5 minutes on sheet, then transfer to a rack and cool completely.

My notes:

I don’t have a very big oven, so I was not able to bake all the cookies in one go and what I did was, I scooped out all the dough into single cookie shape using an ice cream scoop, placed them in lined baking tray, I baked the first batch and I chilled the rest in the fridge.

I baked the remaining batches until all cookies are done.

Steamed pumpkin cake with coconut milk, Kue talam labu kuning

2012-12-04T22:13:00.001+07:00

Kue is classic traditional Indonesian cake, its bite-size sweet/savory snack or dessert food that’s popular in Indonesia and on the other hand traditional Indonesian kue also demonstrated local native delicacies.

The fact, the diversity of traditional cake (Jajan Pasar) in Indonesia is very rich, they are more often steamed than bake and are thus very different in texture, flavour and appearances.

Since not many people are interested of making traditional cake (kue) at home and knowing the common classic reason that making traditional cake is quite tedious to do it on your own.

As the lifestyle has totally changed, nowadays everyone demand anything easy when it comes for the snacks, but not me! I still enjoy making my own traditional cakes at home so that I could anytime bring back the beauty of my childhood memory.

I honestly hooked by the glance of Kue Talam Labu Kuning recipe (Steamed pumpkin cake with coconut milk) and every time I read the ingredient composition, I really could not hold up too long.

Kue Talam is basically made from mixture of coconut milk, rice flour and tapioca flour as for Kue Talam Labu Kuning (Steamed pumpkin cake with coconut milk) is just make an extra additional of steamed pumpkin.

The cake is consisting of two layers, the top white layer is made from rice flour and coconut milk mixture and base layer are mixture of steamed pumpkin, coconut milk, rice flour, tapioca flour and egg.

Yesterday, I have all my time to make them in the kitchen and for some reason I’m pretty excited to know the outcome as my imagination was illustrate how creamy and yummy those steamed cakes are.

It was all paid off! Those steamed cakes have made my tea time routine just like heaven, as equal as blissful treatment

I adapt the recipe from the cookery book which all recipes are written in Indonesian language "Camilan Traditional Indonesia Serba Kukus" and I have to admit that I modified one of the steps to make the steamed cakes practically easy by process the base layer ingredients using an electric blender.

This time, I really need to spoil you with several simple steps pictures so that you would have the full encouragement and have the guts to make it at home.

I do really hope that these pictures are helpful…

Steamed pumpkin cake with coconut milk (Kue Talam Labu Kuning)

Makes 20-21 cups

Ingredients for the Base layer

180g steamed pumpkin

200ml thick coconut milk

50g rice flour

25g tapioca flour

90g sugar

2 whole eggs

½ teaspoon sea salt

Vegetable oil for greasing

Pandan leaves for presentation

Ingredients for the top layer

180ml thick coconut milk

40g rice flour

½ teaspoon sea salt

Preparation,

Making the base layer

Combine steamed pumpkin, coconut milk, rice flour, tapioca flour, sugar, eggs and sea salt in a jug of an electric blender and process until smooth. let the better breath before starts pouring into the cups mold.

Making the top layer

In a bowl, combine coconut milk, rice flour and sea salt, stir well with a metal spoon until smooth. Set aside

Preparing the cups mold

Lightly grease each cup mold with vegetable oil and arrange on top of a tray.

Direction

Set the steamer on top of the stove over medium heats and when the steamer is ready, slightly lower the heat.

Wrap the lid of the steamer with a clean kitchen towel in purpose to catch the steam so that the cakes would have smooth surface.

Fill each cup with the base layer mixture up to 2/3 parts of each cup.

Steam around 5-6 cups in every batch about 8-10 minutes. if you have a large size steamer, you can make up the number in every batches.

When the base layer is done steaming and set, open the lid and carefully adding the coconut mixture top layer over the base layer with a metal spoon, steam about 3-4 minutes or until set.

Repeat the process until the batter of the two layer mixture are used.

When the cakes are cool to handle, remove from the cup mold.

Arrange in serving plate or bamboo tray lined with banana leaves and serve as snack or dessert.

Fiddlehead ferns stir fry topping with crispy anchovies

2012-11-18T23:40:00.005+07:00

Fiddleheads green are the furled fronds of a young fern and the vegetable has been part of traditional Indonesian food ever since.

In the Island of Sumatra *is an island in western Indonesia, fiddlehead ferns are normally cooked in a rich coconut base, this dish called “gulai pakis” or gulai paku.
I normally have "gulai pakis" at Padang Restaurant, is a restaurant which serves special various dishes from Padang-Sumatra.

Fiddlehead fern is a good source of protein and it gives enormous benefit for a vegetarian, it has beautiful edible fern, sexy curls and the soft texture has its own delight when its cooked.

In Bali, fiddlehead ferns are normally cooked as traditional warm salad called “Jukut Paku”, blanched fiddleheads ferns are mix with spiced grated coconut.

This is my own way of cooking the fiddleheads fern, it’s a very simple home-style recipe, Fiddlehead ferns stir fry topping with crispy anchovies serves with brown rice.

I have the safest way to cook it up, of course after it rinsed, by 10 minutes boiled and then process according to your recipe.

Fiddlehead ferns stir fry topping with crispy anchovies (Tumis Paskis)

Serves 2

Ingredients

350g fiddleheads ferns (Pakis)

15 green chillies

7 cloves garlic

5 shallots

3 medium thin slice fresh galangal root, substitute galangal powder about 1 teaspoon

½ cup dried anchovies (I use Teri Medan)

3 tablespoons vegetable oil

Sea salt to taste

Vegetable oil for deep frying

Water

Slice cucumber to serve

Steamed Brown rice to serve

Preparation

Rinse well the fiddlehead ferns through a colander under cold running water, set aside

Slice up galangal root into matchstick, keep aside

With a kitchen knife, peel and slice shallots, keep aside

Using mortar and pestle or cobek, coarsely pounded garlic and green chilli, keep side

Deep fry the dried anchovies until crispy, keep aside in a air tight jar

Direction

In a pot place the water and sufficient amount of sea salt to a rapid boil, add fiddlehead ferns and continue to boil about 10 minutes. Pour cooked fiddlehead ferns through a colander, rinse well with cold running water and drain. Keep aside.

Heat the oil in a wok, add in slice shallots, galangal matchsticks, coarsely pounded garlic and green chilli, stir fry about 3 minute or until aromatic.

Add in fiddlehead ferns, quickly stir fry about 3-4 minutes and season well with sea salt.
Make sure are well combine.Transfer in a serving plate.

To serve: In a plate, reserve a portion of brown rice, a portion of fiddlehead ferns stir fry and topping with crispy deep fried anchovies, sides with sliced cucumber--serve immediately

Crispy Chicken with spicy tomato relish, Ayam kremes sambal Dabu-dabu

2012-11-09T23:54:00.000+07:00

Indonesian fried chicken (Ayam goreng) is certainly a well known chicken dish to all Indonesians and also it phenomenal amongst Indonesia people.

The very typical crispy deep fried chicken that so tasty with the compliment of the crispy bits in it and I actually think, it is the best part comes from the chicken dish.

To have the kind of tasty Indonesian crispy deep fried chicken, it really depending on the cooking method, composition ingredients and spices used.

Most people have the thought of making Indonesian crispy deep fried chicken is a bit tedious, the chicken have to cooked in advance by slow-boil the chicken mixture with Indonesian spices until the spice paste has absorbed perfectly and I use to know this method from my mother as it being called as “Ayam Ukep”

I have my mother version of crispy deep fried chicken recipe which is completely engage several Indonesian spices, the recipe calls such galangal, candlenuts, Indonesian bay leaves, lemongrass and many more. To tell you the truth, her “Ayam ukep” marinated and process is definitely best of the best!

I did simply modified the recipe to the simplest ingredients and method as I want everyone of you could possibly make it at home and also could used the ingredients that available in your kitchen pantry. Note: If the lemongrass difficult to get, you can always skip

***

All food made from scratch, cooked with the fresh ingredients and based on the family recipes or perhaps based on your own cooking experiment is absolutely extraordinary delicious that could possibly sway your tongue to the limit.

Crispy chicken with spicy tomato relish,

Ayam kremes sambal Dabu-dabu

Ingredient

3 pieces chicken thigh

8 cloves garlic

2 teaspoons coriander seeds

3 stalks lemongrass

½ inch fresh turmeric root, substitute ½ teaspoon turmeric powder

3 tablespoons corn starch or tapioca flour

Water *just enough submerge the chicken

2 teaspoons salt

1 ½ tablespoons sugar

Vegetable oil to deep frying

Preparation

Wash clean chicken thigh under cold running water through a colander, trim off the fat and score the flesh with a kitchen knife

Peel the garlic and rinse well

Rinse lemongrass and bruise with the back of the kitchen knife

Peel the turmeric with a paring knife and rinse.

In a small cup, dilute cornstarch or tapioca flour with little amount of water, keep aside

Tip: toast the coriander seeds in non stick frying pan over medium heat until aromatic in purpose to get the truest aroma of the coriander.

Direction

Using mortar and pestle (cobek), grind garlic, coriander seeds and turmeric to fine paste *You can always use food processor

Place lemongrass in the bottom of a cooking pot, place in the chicken tight, add in spice paste and top up with water *make sure the amount of water just enough submerge the chicken.

Add in salt and sugar. Important: adjust the taste according to your liking.

Cook the chicken over medium heat about 25-30 minutes--lid on.

When the cooking process has done--the chicken should be tender and the liquids has reduced, add in cornstarch mixture *stir with a spoon before adding.

Continue to slow boil until the liquids has thickened and stir well with a wooden spoon

Off the heat and let it cooled completely.

To fry

Heat the vegetable oil in wok over medium heats.

Fry the chicken until brown at both sides or until cook through—the crispy bits will definitely created on the surface of the hot oil—stay away while the frying process runs on as the crispy bits will be splatter wildly.

Tip:
When the crispy bits has golden brown or sets, it will be no more hot oil splatter around, which mean, this is the time you can gather the crispy bit at the side of the wok using a slotted spoon and gather them to put on top of chicken.
Turns the chicken to fry the other side until the chicken cook through.
Fry only one chicken thigh at once.

When the chicken perfectly fried, remove from the hot oil and drain on a plate lined with paper towel. Repeat the process until all chicken are fried.

Serve the crispy chicken with sambal dabu-dabu and steamed rice or sides
with your favorite greens/veggie

Sambal dabu-dabu

Ingredients

3 medium sized fresh tomatoes

6 bird eye chillies

8 shallots

5 sprigs lemon basil (Daun kemangi)

Juice of one lime

Salt to taste

Preparation

Wash clean tomatoes under cold running water, stems removed and diced with a kitchen knife

Rinse bird eye chillies under cold running water, finely slice with a kitchen knife

Peel shallots, place in a colander and rinse under cold running water, diced into bit size with a kitchen knife

Rinse lemon basil under cold running water, discard the stems and roughly chop

Direction

In a mixing bowl, place diced tomatoes, slice chillies and shallots

Add in lemon juice and season with salt.

Gently fold all ingredients with a spoon.

Toss in chop lemon basil, mix thoroughly and make sure are well combine.

Transfer in serving bowl and serve.

Note:
If Lemon Basil (Daun Kemangi) unavailable, you can always skip out. Lemon Basil is one of my Favorite Indonesian herbs, the aroma is so delicate and exotic, It makes my sambal dabu-dabu unique and special

Balinese chicken shallots, Sambal matah ayam

2012-10-26T22:24:00.001+07:00

On the other night dinner we enjoyed speed-roasted chicken that my husband brought from his hotel occasion so called “Speed-Roasted Dinner”, as the side dishes I made some boiled sweet corn, Butter-garlic long beans and cauliflower in white sauce. What I like the most is the taste of the roasted bird, aromatic and flavorsome, it was no doubt delicious!

The stuffing was mixture of bread crumbs and Italian herbs, oh I thought that was the most delicious roasted chicken I ever had. The overall flavour was just perfect to my taste.

I am so being inspired, knowing that I still have sufficient portion left-over just perfect for the lunch so I was thinking to starts all the fun.

For some reason, I thought of Sambal Matah *Balinese spicy side dish, Im bringing all the idea and wanted the creation would present to it best! Turn the classic dish into a unique signature dish and I’m literally come up with the recipe of Balinese Chicken shallots/Sambal matah ayam with my twist.

Frankly, I purposely made this recipe with no fuss ingredients, you can always use store-bought roasted chicken, perhaps your own signature roasted chicken or just simply pan-grilling the chicken, all are fine!

Balinese Chicken shallots, Sambal matah ayam

Serves 4

Ingredients

400g roasted chicken

15 shallots (I use Indonesian shallots, they are tiny and tasty)

8 bird eye chillies

2 stalks lemongrass

3 tablespoons vegetable oil

1 teaspoon toasted shrimp paste (terasi,/belachan)

1 lime, substitute calamansi or limau lime (jeruk limo)

Sea salt, sufficient amount

Preparation

Shred the chicken, keep in small bowl

Peel shallots and rinse under cold running water. Thinly slice shallots and keep in a small bowl

Wash stalks lemongrass, remove the outer layer and take the white part only, finely slice and chop, keep in small bowl

Wash the chillies and thinly slice, keep in small bowl

Direction

In a bowl, place shredded chicken, shallots, lemongrass chilli and vegetable oil. Toss together to combine

Add toasted shrimp paste (terasi/belachan), and season with sea salt, mix well together with a wooden spoon.

Squeezed the lime, mix all up with a wooden spoon and make sure the mixture well combine

Garnish with lemon basil and serve immediately with steam rice

Cilantro Prawn With Spicy Garlic-Lime Dipping Sauce

2012-10-18T23:58:00.001+07:00

My winning seafood dipping sauce and marinated always into Garlic chili lime, it’s more to the typical of Southeast Asia flavor. The sharp pungent flavor just representatives the region, appetizing at the same time refreshing!

There is one thing that I absolutely love about Southeast Asian food, its the diversity of food which is create on its own magnetism. They are fascinated, unique taste and adventurous to people who try to discover interesting flavor in cooking.

The rich culture of Southeast Asian food has become the tastiest food in the world! The very simple daily meals, elaborated feasts characterize all Southeast Asia culinary. The food of the Thais, Filipinos, Vietnamese, and Indonesians are among the most famous exotic creations.

However, Thai food is the most popular cuisine coming from Southeast Asia, the complex flavor mixing between spicy, sour, sweet and salty just phenomenal!

My recipe today is more like an appetizer especially great serves for your sunset cocktail BBQ gathering—Cilantro Prawn serve with spicy garlic lime dipping sauce.

Cilantro Prawn With Spicy Garlic-Lime Dipping Sauce

Serves 2

Ingredient

1 lb Prawns / 450gr

4 stems cilantro root

4-5 fresh lemon peel

2 bowls of ice cube

Some cilantro leaves for garnish

Water, the amount will be just enough to submerge the prawns

Preparation

Rinse the prawns under cool running water. Leave the shells, legs and tails on for added flavor.

Wash clean the cilantro root under tap water, lightly bash up with rolling pin or the back of a kitchen knife

Direction

Place the water in a stock pot and set over high heat. Bring the water into rapid boil, add cilantro root and lemon peel
Add the prawns to the hot water using a slotted spoon. *Take care not to splash the water.
Boil the prawns until they are entirely change to bright orange color or until cook through *monitoring it closely.
Meanwhile Fill in a large bowl with ice (3/4 full). Add enough cold water to cover the ice.
Once the prawns risen to the surface, using a slotted spoon, transfer the prawns to the ice bath to stop them from cooking further
As soon as they are cold, transfer the prawns to a colander to get rid any excess water
Discard cilantro root and lemon peel. Transfer in a bowl cover with plastic cling and chill

Chilli-lime dipping sauce

Ingredients

3 cloves garlic

4-5 bird eye chillies

2 cilantro root

3 tablespoon sugar

3 tablespoon fish sauce

3 tablespoon lime juice

2 sprigs cilantro leaves, roughly chop

Direction

In a mortar and pestle, pound together garlic, chilli, cilantro root and sugar

Transfer into a mixing bowl and add fish sauce and lime, stir well until combine

Discard cilantro root before serving and sprinkle with chop cilantro.

Presentation

Remove the prawns from the refrigerator, arrange in a serving plate sprinkle with some cilantro leaves and side with Chili-Lime dipping sauce

Serve chill immediately

Galangal long beans and dried shrimps Stir Fry

2012-10-11T22:52:00.001+07:00

I have been meaning to always make my own simple veggie as side dish, tasty, less prepping and the most essential thing to me is of course to have a taste of a truly Indonesia. Im sure that everyone would always keen to a simple home cooking especially on your busy day, nothing could beat and no doubt about it.

Home cooking would always offer you home and guaranteed satisfied, I couldn’t help if I ever leave it out as I like being in the kitchen, cooking, doing an experiment with most loved ingredients, create one of kind dish, if it perhaps as like you do.

I have all the fun in the kitchen, chopping, slicing, stir frying and other thing like that. To tell you the truth, if you ever get intimidated by a recipe and have finally failure is a normal thing, we all learn from that stuff, it all makes us move forward and expert by the end.

I came up with this recipe, a simple winner to a meat eater, Galangal Long Beans and dried shrimps Stir Fry. I use fresh galangal root to create earthy flavour and make the dish even characterized but you can always substitute with galangal powder.

Furthermore, If perhaps you cant find the dried shrimp, you can always use fresh prawns, dried prawns (ebi) or dried anchovies, all you need to do is have the fun and do your own experiment in the kitchen to create your own signature dish.

Galangal Long Beans and Dried Shrimps Stir Fry

Tumis kacang panjang

Makes 4 servings

Ingredients

400g long beans

30g fresh galangal root (it’s about 4 medium thin slices)
2 tablespoons cooking oil
1/4 cup dried shrimp

1/3 cup water/sufficient amount

Sea salt, sufficient amount

Preparation

Peel and wash the galangal root under cold running water, cut into match stick set aside

Place the dried shrimps in a small strainer, rinse under cold running water. Spread washed dried shrimps onto a plate lined with paper towel

Wash clean long beans and cut into 2cm length. Keep in a colander

Direction

Heat cooking oil in a wok, add in galangal and stir-fry about few second

Add in dried shrimps and stir fry about few second

Add in long beans, season with sea salt and stir well until all combine.

Add in water and cook for about 3minutes or until cook through but still crunchy

Remove from the heat and serve as side dish

Tangerine, Jeruk peras (Indonesian sweet orange squash)

2012-09-25T22:56:00.002+07:00

Tangerine (citrus tangerina) also known as Jeruk Peras (Indonesian sweet orange squash) which is actually closely related to the Mandarin orange.

Tangerine/Jeruk Peras is a tropical and subtropical shrub, the fruit has green skin and bright orange flesh that contains a lots of juice. The freshly squeezed juice has become one of most wanted beverage among Indonesian

Most of the restaurant even though a small eating place (warung/depot) in Indonesia would serve Jeruk Peras in their beverage list menu, it refreshing and enjoyable even though with no sugar added.

For you to know, the juice that derived from freshly squeezed from the fruit is actually purely nicer, tastier and of course healthier.

All the kind of fruit that minimized process such freshly squeezed would offer the best nutrition benefit to our body, five times greater than pulverized fruit juice.

I would always go for freshly squeezed of my summer beverage Es jeruk peras (Indonesian sweet orange squash) beside it taste great yet no need electrical device involve.

However, if I have to invite my guests for a special occasion, I like to serve DIY Tangerine ice (Do It Yourself) .

Simply freshly squeezed the tangerines, keep in a jug, sides with ice water or place the ice cube in a bowl instead, for the sugar lover you may serve homemade natural sugar syrup.

Enjoy!

Marble eggs

2012-08-24T21:03:00.006+07:00

It all started when I made saffron rice (Basmati rice cook in Balinese saffron) that I cooked up on the last weekend, honestly I was not sure what to cook as other side dish beside Java style shredded chicken cook in coconut milk.

I was about to paused the work in the kitchen and about to decide looking up my recipe folder which I thought even makes the time gone totally wasted.

I was eventually have an idea to make something easy and tasty to be the other star of the plate, something humble yet gorgeous! Marble eggs

But at the end, I must be willing to let go my time and facing the fact that the whole process was finish way too late in the evening.

I have to admit, nowadays I feel like became unprepared being, let things flow unorganized and by the end I have realized that all things have been shockingly messed up.

I use to listed and planning what to cook before hand, checking up everything that available in the fridge and wondered why I am so silly by not doing it so.

Moreover, I used to cook non stop too, take turns after each dishes have done and could prudently make my mind up.

I did not say that I like to cook alike a robot but the fact I need to chase the 3hrs that I own while my son goes on his nap.

It really strange to know why I did such thing that absolutely cause me big headache, its intolerant anyway and I need to slap my self to wake up, always Prepared and organize!

Frankly, I was occupied with so many things in the past 3 month, cooking and photographing, write up the recipes in the night when all gone to sleep *so I can finish up fast because all recipes should be done with the particular dead line as in the contract.

Well, This is what I came up after being silly, Marble eggs, the looks really gorgeous and it taste absolutely nailed it. I decide to make it after I remember that I was collecting the garlic skin and shallots skin in a plastic bag only to make the marble eggs.

I modified the ingredients from Telur pidang recipe but I stick to the method as it should remain authentic!

M a r b l e eggs

Telur pindang

Ingredient

4 whole eggs

1 tablespoon black tea (powder)

A handful of shallot skin

A handful of garlic skin

1 tablespoons sea salt

Direction

Wash the eggs, and place them in a deep cooking pot.

Top up with enough water to cover the eggs. Bring to a boil over medium heat.

After 10 minutes, lift the eggs out using a slotted spoon and place in cold water.

When the hard-boiled eggs are cool enough to handle,
gently crack the shells with the back of a spoon until the entire shell is a network of cracks
**do not peel!

Return the eggs to the pot and add in black tea powder, shallot skin, garlic skin and salt.

Boil until the water has evaporated and eggs are dark brown, leave the lid slightly open
*I did this step for about 45minutes

When the process is done, off the heat and remove the eggs with a slotted spoon

Cool the eggs and peel. Serve as side dish

Rosemary garlic roasted potatoes and pumpkin

2012-08-18T23:16:00.002+07:00

In the case to find a joy for the simple cooking and baking, I actually prefer the quick and easy, such roasting the very basic vegetables to be a nibble whenever needed.

Since my son starts schooling, I need to create anything simple, not to say that I fetching less patience but the fact I tell you the truth, I am just human being and not a super woman, anything simple, quick and tasty, oh I would always go for it! :)

I am not all about complaining after realized that I find out my day seems moving too quick and it isn’t fair if I wish a day to have 48hrs.

After all, this is what I love the most, taking an important panel in a role as mother and a wife, I’m blessed and I cherish in these precious days.

To me, it always easy to be inspired, making something satisfied nailed to your version and it would be lovely if it turns to be your favorite!

Like this one for example, an easy peasy Rosemary garlic roasted potato and pumpkin, somehow they are always works best for our snack and I can munch non stop!

Rosemary garlic roasted potatoes and pumpkin

Ingredients

2 medium size potatoes

400g pumpkin

2 tablespoons butter

1 tablespoon olive oil

3 cloves garlic, crush

3 sprigs rosemary, roughly chop

1 teaspoon kosher salt

Direction

Preheat the oven to 200 degrees C.

Cut the potatoes in half and quarters

Medium diced the pumpkin

In a saucepan, add butter and rosemary, heat it up to melt

In a bowl, place potato and pumpkin, add melt butter infused with rosemary,

olive oil, garlic and salt

Toss until the potatoes and pumpkin are well coat

Place the potatoes and pumpkin on a baking tray and spread out into one layer.

Roast in the oven for at least 1 hour, or until browned and crisp.

**Flip twice with a spatula during cooking to ensure even browning

Remove the potatoes from the oven, season with salt if necessary

Serve Immediately

Coconut Rice Filling Wrapped In Banana Leaves, Arem-Arem

2012-07-26T16:12:00.005+07:00

Coconut Rice Filling Wrapped In Banana Leaf, Arem-arem is one of unique dish from Indonesia, It is a filling coconut rice cake wrapped with banana leaves. The filling has several varieties that can be adapted to personal preferences, such chicken, meat and vegetable or combination meat and vegetables.

Arem arem is very popular as a substitute for breakfast or snacks, it usually made by a small portion that satisfied to start the day.

According to a source, arem-arem is very popular among people especially in central Java, however as the time goes by it spread widely throughout java, Bali island and perhaps be famous all over Indonesia by now.

Do not feel so intimidated by the look and the process, it really easy to make it at home. You can always have your own way to prepare, for an example, you can make the filling ahead, refrigerated and used in the next day.

One of interesting step in the method is roll up the rice with banana leaves, to me its pretty similar by a glance of the Japanese way of making sushi.
Arem-arem is using banana leaves to wrap it up and after being rolled up, the rice has to be secure-pinned at both ends with tooth picks and continue to steam up until cooked.

Because of the Arem-arem is flavorsome so it really gives a satisfaction to enjoy the unique and distinctive flavor. It also has become one of lip smacking Indonesian wanted dish!

Well, this time I decided to make my own version of Arem-arem, It absolutely made by a portion that serves as a lunch or could be a dinner and also probably dish up with your choice of soup of the day.

I love the smell of cooked arem-arem after being perfectly steam up, its kind of earthy smoky aroma, appetizing and versatile. Because of it wrapped with banana leaves which I’d say, banana leaves are one of fantastic natural food packaging, It traditional and incredible!

Coconut Rice Filling Wrapped In Banana Leaves, Arem-Arem

Makes 4-5 wraps

Ingredients for the coconut rice

3 cups Long grain rice/regular rice

3 ½ cup Coconut milk *I used fresh coconut milk

1 Indonesian bay leaf *if cant find it, you can always make it optional/substitute with lemongrass

½ teaspoon Sea salt

Ingredients for the filling

250g chicken

5 pieces dried shiitake mushroom, soak up with warm water

(Substitute Portobello mushroom or canned button mushroom)

2 tablespoon vegetable oil

½ cup chicken broth or plain water

4 thin slices fresh ginger root

2 shallots

2 cloves of garlic

5 bird eye chilli (Thai chili/cabe rawit)

3 tablespoon sweet soy sauce (kecap manis)

¼ teaspoon sea salt

Banana leaves to wrap

Tooth picks to pinned

Making the Coconut Rice

Rinse the rice with cold water to remove excess starch. Drain the rice thoroughly.
In a pot, combine the water, rice, coconut milk, Indonesian bay leaf and sea salt. Stir well
Cover with a lid and cook the rice over medium-high heat for approximately 10 minutes or until the water is absorbed.
Turn off heat, but leave the pot on the burner.
Fluffy with the fork and let the rice rest for 15 minutes with the lid still on.

Making the filling

Small diced the chicken and mushrooms, reserve in 2 separate bowls.
Slice the shallot and chop the garlic
Heat the oil in a wok over medium high heat, Add in the garlic follow with ginger and shallot.
Add in the chicken and stir fry with a wooden spoon until cooked through.
Add the mushrooms and continue to stir fry for some a couple more minutes.
Add in the sweet soy sauce (kecap manis) and sea salt.
Stir fry with a wooden spoon and make sure ingredients are well combined.
Add in the chicken broth and let it shimmer until the liquids has evaporated but not dry up
Take the wok off the heat and transfer the chicken mixture to a bowl.

Wrapping up

Rinse the banana leaves under cold running water. Wipe dry with paper towels.
Quickly pass every part of the leaves over a low flame to soften and wilt. Be careful not to burn them.
Divide the aromatic steam rice and chicken mixture into equal serving portions.
Lay the banana leaf on a flat surface.
Place the coconut rice on the side of banana leaf, spread rice evenly with a spoon.
Place the chicken and mushroom filling in the middle of the rice follow by Placing 1 chili
Roll up the rice into a long tube as tightly as you can. Secure one end with a toothpick.
Hold the rice wrap with the open side up.
Push the rice down through the closed end with the back of a metal spoon. Make sure the rice is well packed.
Secure the other end with another toothpick.
Repeat the process with the rest of the ingredients.
Place the wraps in the steamer and Steam up about 1 hour
Serve immediately

Cook's Note
The measuring cup that comes with your rice cooker is not the same size as a standard US measuring cup (240 ml or 1 cup).

It's a cup by rice cooker industry standards (180 ml or about 3/4 cup). Unless the recipe calls specifically for rice cooker cup measurements, you'll need to adjust your measurements accordingly.

Steam glutinous rice balls drench with coconut milk (Putri mandi)

2012-07-06T10:52:00.008+07:00

I still keep on with Indonesian traditional cake (kue/jajan pasar) that I grew up with, the sticky and chewy of steam glutinous rice flour with sweet coconut filling and drench with coconut milk. A tinge of savory and sweet of coconut filling adds special favor to the cake.

The fact, this cake turns out to have many names, such kue mendut, kue bugis, lepat bugis, lapek bugis and rukuk-rukuk. The main ingredients used are remain the same, glutinous rice flour mix with coconut milk as the dough base, the recipe calls for pandan extract to give a natural color, it gives a characteristic traditional delicate scent at the same time . Not to forget, the dough has stuffed with grated coconut cooked with coconut sugar (gula jawa)

I have to admit, this is one of the missing cake of my younger age, if you ever know, how much I love the cake and impatiently waiting until my mother had done all the process. My mother call it as Putri Mandi (a princess shower cake) because it drenched with coconut milk before it serves.

Today I just putting up all my strength to make this cake after I have done the entire cooking marathon and photographed for a project that I decide to take and agree. In the following month my days gonna be just like in the roller coaster, hectic in the kitchen, set up for the style and quick decide how would it photographed. It still keep on, I have to write up the recipe *in detail, editing the photos and then add up to the system, It all sound pretty extreme!

Steam glutinous rice balls drench with coconut milk

(Putri mandi)

makes 8 balls

Ingredients for the dough

1 1/2 cup glutinous rice flour

½ cup coconut milk

3 tablespoon pandan extract

½ teaspoon sea salt

Ingredients for the coconut milk sauce

1 cup coconut milk

1 ½ teaspoons rice flour

1 pandan leaf-cut into small pieces

½ teaspoon sea salt

For the sweet coconut filling (enten-enten/unti kelapa) you can see the recipe Here

For the pandan extract you can see “how to make the pandan extract” Here

Direction

In the saucepan, warm the coconut milk over medium heat.

Season with sea salt and stir well. When it starts bubble,

off the heat and add pandan extract to the coconut milk, stir well

Meanwhile, get ready a steamer.

Fill the steamer with water lit on and boil over high heat

(if using a bamboo steamer should put on top of a pot over boiling water)

Lightly greased a piece of banana leaf with oil, place in the steamer.

Make the dough

Place the glutinous rice in a mixing bowl,

make the well in the center and slowly pour the coconut milk mixture.

Stir until the mixture until begins to come together,

use your hand to knead the dough until it form into a dough about 10 minutes

Equally divide the dough into 8 balls.

Flatten each ball and fill with sweet coconut filling about 1 ½ teaspoon

Roll it between your palms to form a ball until it is once again a sphere

(you'll probably remember doing this as a child).

After a minute or so, you should have a nice "shiny" glutinous rice ball

Repeat the process until all the dough has been used up

Once you steamer ready, place the balls in the steamer

and steam for about 15-20 minutes or until cook through.

Making the coconut milk sauce

In a small cup, dilute the rice flour with little amount of water, mix well. Reserved in a cup.

Place the coconut milk in the saucepan, add pandan leaf,

season with sea salt and cook over medium heat.

When it starts to bubble, add the rice flour mixture, stir until it thicken.

Remove form the heat and transfer into pouring cream pot.

To serves

Place 2 balls in a single dessert bowl and pour the coconut milk sauce over the glutinous balls.

Enjoy!

Sweet Coconut Glutinous Rice Balls ( Len Olen )

2012-06-17T22:38:00.003+07:00

Sweet Coconut Glutinous Rice Ball ( Len Olen ) is traditional cakes/snack originally from Madura Island, Its an Indonesian island off the north eastern coast of Java which separated from Java by the narrow Strait of Madura. The cake (kue) made from glutinous rice, steamed, toppled with fresh grated coconut and then drench with coconut sugar syrup as a traditional sweetener for thousands years especially most used in Southeast Asia.

The flavor and it presentations really give an impression, the use of glutinous rice, freshly grated coconut and the coconut sugar are represented the quintessence of Indonesia archipelago.

I grew up with these scrumptious cakes (kue) that my mother used to make for us, the variation of the morning humble breakfast and afternoon snacking absolutely unrivaled.

I want to bring back the cake and memories today, recalling those days, our sweet tooth absolutely pampered. Everyone eager to see my mother bamboo tray filled with the most delicious traditional Cake (kue) and it has always been a target for all of us at the particular snacking time.

I have to agree with my mother viewpoint as she told me that never ever done over modified an ancestral heritage recipes, it would definitely loose it authentically.

It should remain simple and humble to always be a noble traditional delight, forever!

Sweet coconut glutinous rice balls (Len Olen)

Makes 8 balls

Ingredients for glutinous rice balls

1 cup glutinous rice

1 cup fresh grated coconut, thaw out if frozen

¼ teaspoon salt

Ingredients for coconut sugar syrup

½ cup shaved coconut sugar (substitute palm sugar or brown sugar)

1/3 cup water

1 ½ teaspoon corn starch (dissolves with 1 1/2 tablespoons water)

1 Pandan leaf, cut

Tiny pinch of sea salt

Steps:

Direction how to make Coconut sugar syrup

Place the water, shaved coconut sugar and pandan leaf in a saucepan

Over medium heat, bring it to a boil until the sugar completely dissolves

Add in corn starch mixture, stir gradually until the mixture has thickened.

Removes from the heat, set aside to cool.

Method

Wash clean glutinous rice and soak for 15minutes

Line a steamer with banana leaves or cheese cloth.

*if using baking paper, wet with water and lined

Spread the soaked glutinous rice evenly on the banana leaves/cheese cloth/wet baking paper.

Steam for 20-25minutes, turn over using a wooden spoon every 10minutes until cooked

When the rice is cooked, transfer into a bowl or tray, slight cooled but not completely cooled.

Wet a spoon or rubber spatula with water,

divide cooked glutinous rice into 8 equal portions.

Place fresh grated coconut onto a plate, mix with salt make sure it well season

Wet your hands with water, shape up the glutinous rice into a ball.

Roll each ball into grated coconut, make sure the glutinous rice balls are well coated

Arranges the glutinous balls in a serving plate,

topped with the remaining fresh grated coconut, drench with coconut sugar syrup and serve

Tamarillos and Yogurt Sorbet

2012-06-10T09:53:00.005+07:00

I have been experimenting with Tamarillos lately, making another unfussy dessert for the entire family member. I long for something refreshing other than tamarillos juice, the one that always be real favorite of mine*Jus Belande.

Tamarillo is an egg-shaped edible fruit, a family member of tomato, The fruits are very high in vitamin A and C. The flesh of the Tamarillo is tangy and variably sours, with a bold and complex flavor. However, it may be compared to kiwifruit, tomato, guava and passion fruit

I came up with an idea of Tamarillos yogurt sorbet, it absolutely perfect choices to fulfill the demand on the summer day. Apart from that, it becomes important when I imagine of the sorbet could beat my son favorite chocolate ice cream, a looked-for sweet heart that always be his favorite.
My excitement to get it on the nail has been polished, I cant effort to see my son react, counter the dessert imperfectly and it became a challenge for me to be honest.

I put my effort to make the recipe works beautiful, my expectation point levels really lights up and switch to succeed. Everyone happy with a cup of their treat that I made and for you to know, I never ever wish to hide a do-well recipe that has been through trial and error in my kitchen and here they go…

Tamarillos and yogurt sorbet

Serves 4

Ingredients

8 Tamarillos, halved and scoop the flesh using a spoon

1/3 cup Greek yogurt

¼ granulated sugar

½ cup water

Method

Combine all the ingredients in a blender process until smooth.

*or you can place all the ingredients in a jug, puree using a hand blender

Place a sieve on top of a bowl, pour in the smooth mixture,

use the back of a spoon to push excess pulp.

Place mixture in a shallow metal tray,

cover with foil and place in the freezer for 1hour or until almost firm

To serve, scoop desired amount of frozen sorbet in a single cup/glass

Coconut Pancakes Rolls (Dadar Gulung)

2012-05-30T14:36:00.008+07:00

Coconut pancake rolls/Dadar gulung is Traditional Indonesian snack that genuinely well-liked to most people in Indonesia, especially in Java. Dadar literally means “pancake” while Gulung means “rolls” (to roll).

A thin layer cake made of Pandan-flavored batter and then filled with the sweet grated coconut. The snacks are normally green color which comes from pandan leaves as it added as natural food coloring. The combination of the coconut milk and Pandan extract that hold in the batter are make the snacks extraordinary exotic!

Above all, we have so many different kind of traditional Indonesian snack which particularly called as Jajan Pasar. I made my effort and promise to my self-my family to always be presenting them as precious after the meal, as a companion to our tea/coffee or as our snacking ritual.

My husband and I both grew up with these delicious and beautiful traditional snacks.
His most wanted sweet rolls that forever charming, he says, however I should keep them go on as our sweetie which absolutely would beautify our days.

Frankly, it isn’t hard at all to make it home, perhaps if you run short of time, you could make the filling of the coconut pancakes rolls ahead, so in the next day, it would easier for you to call up a work and presenting the snack to your loved one.

I flawlessly write up the recipe of my mother’s one, as you may notice that most parents or elderly would give you a completely different measurement, such a bit of this, a bit of that, just half from quarter, somehow not to make it too thick, that should be enough for you to hold the dough and some other unique quantity, roughly timing and funny tipsy.
Well, strangely their food no doubt be the best flavor in the world, its magic!

As I only have thick coconut milk in hand so I just diluted with plain water to make specific light batter while my mother calls for only a thin coconut milk for the batter.

Coconut Pancakes Rolls (Dadar Gulung)

makes 13 pancakes

Ingredients

2/3 cup flour
1 whole egg

2/3 cup coconut milk (160ml)

½ cup warm water

½ tsp salt

1 ½ tablespoon vegetable oil

¼ cup pandan extract

* see how to make homemade Pandan extract

Classic sweet coconut filling (Unti kelapa)

2 cups fresh grated coconut

½ cup shaved coconut sugar/palm sugar (gula merah), substitute brown sugar

5 tablespoons water

2 Pandan leaves, wracked and knotted

Good pinch of salt

Make the filing

Place the coconut sugar, pandan leaves and water in a pan over low heat,

cook until the sugar completely dissolves,

shimmer until the liquids starts to thicken and become syrupy.

Add grated coconut and salt, cook over low heat for about 10 minutes

or until the coconut filling is thick and glossy. Set aside and cooled.

Sift the flour and salt into mixing bowl.

Make a well in the center and pour in the eggs, coconut milk and water.

Using a whisker or wooden spoon, gradually incorporated the flour into liquid,

*make sure making a smooth batter free of lumps

(strain out the batter if there any lumps using a sieve)

Add in pandan extract and oil, mix well until the batter perfectly colored

Allow the batter to stand for 15-20minutes.

To cook the pancakes

Heat a medium skillet or griddle over medium heat ( preferably a non-stick surface)

*Ensure that the skillet sufficiently hot.

Stir the batter, Use ¼ measurement cup as a ladle, pour the batter onto the skillet.
Immediately swirl the skillet so that the batter covers the base completely with a thin layer.
Allow the batter to set and cook until lightly browned.
Flip the pancake and cook the other side for a few seconds.

Turn the pancake out onto a tray, repeat the process with the remaining batter.

Place a spoonful of the coconut filling in the center of each pancake,
fold both sides towards the middle over the filling and roll the pancake up,
neatly enclosing the coconut filling to form a little parcel.

Cook’s Note

If using dried coconut flakes for the filling, you will need to add more water.

Coconut Banana, Balinese Pisang Rai

2012-05-22T11:58:00.015+07:00

In the midst of the crush of modernity, traditional snacks is a unique culinary culture that should retained ~ Ira Rodrigues.

Coconut Banana (Pisang Rai) is one of traditional Balinese heritage snack, it is made from banana which usually be eaten as a breakfast (a traditional breakfast) along with tea/coffee, on the other hand, its also perfect snack for your afternoon tea/coffee. The bananas are first coated in a homemade batter of rice flour, boiled/steamed and then toppled over with fresh grated coconut.

However, Pisang Rai is Balinese traditional snack that once triumphed within people which now had quite diverse rival whom offered the modern snack such cup cakes, brownies, muffins etc.

Most of people who are devoted to a traditional treats have claim that their face trouble finding the vendors who are selling traditional snacks. However, the easiest way that we could possibly able to find them is at traditional market.

Bearing this in mind, I’m encouraged my self to make it at home, in the principle of helping to preserves the culture on the tradition of having traditional snacks/cakes at home as part of our daily lifestyle.

I have my own version of Pisang Rai, I’ve chosen the method of steaming (kukus) the coated bananas with batter of rice flour instead of boiled them. I decided to go with this method after I had a long chatted with one of Balinese women who is very kind to me, she has a very humble place to sell all her traditional Balinese drink and snacks on the beach. In fact, gone under steaming method (kukus) of the bananas, I found it more tastier as the flavor and texture of the steamed bananas are just specifically give more character, they are perfect!

Working on this recipe is just needs me to recalled of my mother banana surprise method (nagasari), frankly it required NO trick at all. The ingredients composition and the measurement are just spotlight, to be honest I don’t mind to share out my recipe to all of you my dear reader! as my little man said "sharing is caring" :)

Coconut Banana (Pisang Rai Bali)
yields 6

Ingredients

6 ripe bananas (pisang kepok/saba bananas)

Banana leaves (optional) or baking paper

Batter

½ cup rice flour

1 tablespoonful cornstarch

2/3 cup hot water(160ml) +1 tablespoon

1 tablespoon sugar (adjust the sweetness to your liking)

¼ teaspoon salt

Coating

1 cup fresh grated coconut

Salt to taste

Directions

Peel the bananas, set aside

Prepare the steamer lined with banana leaf or baking paper

Meanwhile, start making the batter.
Place the rice flour, cornstarch sugar and salt into a mixing bowl,
pour in hot water and stirring continuously with a spoon to make a thick smooth custard,
*try not to create any lumps.

Place and coat each banana with the batter, make sure that bananas are well coated.

When the steamer is ready, transfers the coated banana into the steamer
and steam for 15minutes.
*Steam 3 bananas at a time but if you use a bigger steamer,
you may steam all bananas at once.

Place fresh grated coconut on a plate/a tray, season with good pinch of salt, mix well.

When the 15minutes is over and the coated bananas have steamed,

using a slotted spoon, remove the bananas from the steamer.

Toppled the bananas into fresh grated coconut when they are still hot,

*make sure the bananas are well coated

Slice the bananas and serve them on a bed of fresh grated coconut

Fried Banana ( Pisang Goreng )

2012-05-14T12:39:00.005+07:00

Fried Banana, Pisang goreng is very popular snack throughout Indonesia, they are like a King among various deep-fried Indonesian snacks. The all time favourite snack also play role as the Indonesian breakfast staple and may serve with coffee or tea.

Pisang goreng is part of our phenomenal street food, although it very easy to make, but many people prefer buying them from the street vendor side. I have nothing to against that tradition, but I’m forever fancy to make it at home.

I share my pisang goreng recipe today in my humble way and I believe that all of you might have your own version of making fried banana, perhaps modified with more tasteful and served in various ways, such sprinkled with cinnamon sugar, coated with honey and toasted sesame seeds or topping with grated cheese or chocolate, however all must have appealing and absolutely lips smacking outcome!

The fact, I am so enthusiastic to have some of the basic Indonesian food recipes on my blog and I am still building it up unhurriedly, including pisang goreng. By knowing my own purpose and reason, giving me such experience with each dish I cook is what motivates me to keep going. In many ways, I’m trying not to look underestimated to my own ambitions of loving and working on the very simple Indonesian food. This is what keeps me alive to dedicate my truest passion, with all my heart, cooking and sharing!

Well, I include pisang goreng as my traditional tea/coffee and do marked the Pisang goreng as an Indonesian heritage snack

Fried bananas ( Pisang goreng )

Ingredients

15 Pisang kepok
(Saba bananas/Gedang saba)

Oil for deep frying

For the batter

¾ all purpose flour

¼ corn flour

1 ½ baking soda

1 ½ tablespoons rice flour

1 tablespoonful sugar

¼ teaspoon salt

¾ ice water, plus 2 tablespoons if required

Method

Peel each banana and slice into half lengthways

or you can always slice lengthways into four slices resemble a fan.

Heat the cooking oil in a deep fryer or a wok,

over medium heat. Line a plate/tray with paper towels.

In a mixing bowl, combine all the batter ingredients,

mix well to a thick consistency.

Dip each bananas into batter,deep-fry into hot oil,

turning occasionally until golden brown at both side

*fry 2 bananas at a time.

Once its done, remove the bananas using a slotted spoon,

drain on prepared paper towels on a plate/tray.

Dust with icing sugar (optional) and serve immediately

Pear Compote

2012-05-08T01:24:00.006+07:00

I always admire to a simple dessert that would have shine when it serves and required not much time of preparation and process. To have not much time to do some complicated one as a house-wife because I need to run the house accordingly, the fact, it is a good excuse :) hence, I prefer making the sweets that would essentially trouble-free.

Well, I have decided to make a beautiful dessert which called Pear Compote, this is a truly reward for an afters! it’s very easy to make, at the same time it gives a very delicious outcome. For you to know, pears are less allergenic than many other fruits, also an excellent source of dietary fiber and vitamin C.

I modified the recipe from the original recipe of vanilla pear compote from my Easy fruits dessert book. Thinking of some exotic spices, star anise and cinnamon being add up to the compote. However, star anise and cinnamon are just perfect spices that could always have merry each other, I have no doubt about it.

The cinnamon and star anise have dramatically enhances the delicate flavors to the compote dessert. My ultimate intention is to maintain the texture, the pear compote should not be too soft or mushy, it has to have a slight crunch once it bites. It definitely tastes really good the next day, because all the flavours have been perfectly infused.

I deliberately have make the recipe portion to serves for two but you can always multiply it if perhaps you want to serve for your big party or gathering.

My favourite is always serving it chilled, pack it up in a small individual jar and it absolutely geared up for my sunset treat!

Pear compote

Yield 2

Ingredients

2 Asian pears

¾ cup water

2 tablespoons sugar

1 tablespoon lime juice or lemon juice

1 whole star anise

1 stick cinnamon

Pinch of salt

Method

Peel the pears and halve lengthwise.

Use a melon baler or teaspoon to remove the core from each pear half.

Cut the pear halves in half lengthwise.

Combine the pear, water, star anise, cinnamon, lime juice,

sugar and salt in a medium saucepan. Place over medium-high heat

and bring to the boil. Cover the surface with a disc of non-stick baking paper.

Reduce the heat to low. Cook for 15-20minutes, *do not stir.

Cooled, refrigerated and Serve chilled

Cook's note

If the pears you use aren’t ripe enough,

you might need to cook them for longer, perhaps up to 25-30 minutes.

Pandan Extract

2012-05-01T23:22:00.002+07:00

Pandan leaves are long and slender green leaves of a member of the pandanus palm or screwpine family. For you who are new to pandan, they impart a sweet floral fragrance to most popular Southeast Asian cooking especially dessert. Their intense green color and it is also used as a natural food coloring.

Pandan leaves aren’t fussy plant to cultivated, it easily grows rapidly without requiring much care.

Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking.

The unique botanical fragrance which is enhances the flavor of foods, especially rice dishes and cakes.

Pound using mortar and pestle or process a bunch of pandan leaves in a blender with add up a little amount of water, then strain through a fine sieve to obtain Pandan Extract. Somehow, bottled pandan extract is also available in shops but often contains artificial green food coloring, this is the reason that I always homemade it.

Asian people use pandan in the same way westerners use vanilla in their cooking.

To make pandan extract at home it’s very easy, choose mature, dark green color leaves for maximum flavor and color.

Pandan Extract

Ingredients

18 fresh pandan leaves, thawed if frozen and washed

1/3 cup water

Method

Rinse the pandan leaves, using kitchen scissors or sharp knife,

cut the leaves into short lengths.

Place the leaves and water in a blender , process until pulverized.

Pour through a fine strainer or you may use cheesecloth and discard the solids.

Measure out the required amount of juice as specified recipe.

Transfer into clean bottle or small jar, refrigerated up to 1 week.

*Do not try to freeze it up as the characteristic sweet fragrance would definitely gone away.

Cook's note

If you may be have no an electric blender,

you can always pound up the leaves using mortar and pestle without add up water,

it would give you really intense verdant color.

Eggs with Traditional Balinese Spice Paste (Teluh Mepindang/Telur Pindang Bali), a guest post on Season with Spice

2012-04-26T20:18:00.005+07:00

Today I am part of the spark to Exploring Southeast Asian Spices & Herbs, a great series that held on Season with Spice during the month of March until April.

I really love the idea, lighten-up the flavor of Southeast Asia cuisines, which inclined to use the most freshest spices like lemongrass, bird's eye chili peppers, galangal, Thai basil, kaffir lime leaves, torch ginger flower, Vietnamese mint leaves, coriander root, tamarind, pandan leaves, curry leaves and many more. All of which give those tantalizing flavors and aromas to an unparalleled diversity of cuisines and Season with Spice is the only Blog that will be introducing many of the popular Southeast Asian spices and herbs, along with ideas on how to use them in your kitchen to cook healthier, more colorful meals.

Reese and Mark are Creator and editors of Season with Spice, they are currently based in Penang. Somehow, the really cool thing that I’ve find out on its “About” which really "wow" me is they are work as consultants for various community and art projects in the UNESCO World Heritage site of George Town, aren’t they so cool eh…

Their blog really loaded with so many delicious recipes and drooling food photos, please heading over to Season with Spice to quench your taste buds *do not blame me if you're stuck on their blog and started to print out all the recipes LOL

My contribution for the Southeast Asian spices and herbs series would be Balinese cuisine and it call Eggs with Traditional Balinese Spice Paste (Teluh Mepindang/Telur PindangBali), please check it out my authentic Balinese eggs recipe on Season with Spice.

Thank you Reese and Mark for a great job that you have done for me and Bali.

The Blog post is really cool, it showcasing both the beauty of Bali and its cuisine to the world, its perfectly wrapped together!