Tapioka steam cake (Kueh Timus)

A traditional Indonesian delicacy
yields : 10 Pcs

Ingredients:
370 g Tapioka, finely grated
140 g coconut candy


(Gula Malaka), cut into small pieces
130 g skinned grated coconut

banana leaves , wash n cut into 15 cm square

Method:
combine all the ingredients, mix till the sugar dissolve.  Divided into 10 equal amount, fold each with banana leaf, steam for 30 minutes, let it cool and serve.

Cassava cake

A gluten-free cake easy to prepare.  BAHASA KLIK SINI 

Batter before it's put into the oven!

Ingredients:
1 kg cassava, grated
300 g coarse sugar
100 g butter, melted at room temperature
300 ml water
6 g agar agar powder (I use the "rose" brand)

Method:
1. Preheat the oven to 200 degrees Celsius
2. Prepare an 8" baking pan anbd cover with parchment paper.
3. Combine agar agar powder with water. Bring it to boil, then set aside
4. Mix the grated cassava, sugar, melted butter and agar agar (still boiling hot), and stir until ingredients are well combined.
5. Pour mix into your prepared baking pan, bake for 45-60 mins, or until golden brown.

Golden brown cake ready to be served

Sayur Asam (Sour Soup)

Indonesian Famous sour soup, easy to prepare and fat free.

Sayur asam

 in a chopper,chop until fine

25 g raw peanut

40 g shellots

7 g garlic

50 g red big chilly, remove the seeds if you don't like spicy food

50 g palm sugar( gula malaka)

5 g shrimp paste

8 g salt

20 g sugar

90 g tamarind,  soak with 3 tbsp of water, work the mixture with your finger tips. remove stones.

20 g galangal,  (blue ginger)crush 

5 pcs indonesia bay leaves (daun salam) 

2 1/2 litres of water for the soup

Cabbage and longbean

young corns

wash n rinse the vegetables under running water

- 500 g corn, old or young, cut into 3 cm long

- 500 g chayote, cut into cube od 2X 1 X 1 cm

- 200 g young jack fruit, cut into 2 X 2 cm

- 200 g longbean, cut into 3 cm

- 200 g cabbage, divided into smaller pieces

or any type of vegetables that's availabe  at your place

method :

1. bring to boil 2 1/2 litres of water and  crushed galangal, Indonesia bay leaves

2. add in the finley chopped ingerdients,  bring it to boil, taste it, is it suit your taste?

3. lower the vegetabels that need more time cook, such as corn, chayote and young jack fruit, boil until it cook.

4. add in long bean

5. cabbage should be the last to be add in

turn off the stove, it is best to be serve 4 hours later.

Lontong

Lontong is another type of rice to be eaten with satay, gado2, soto etc.  it's not difficult to prepare  actually.












ingredients:
200 g rice
430 ml water
banana leaves for wrapping
Tooth pick for sealing  

















Method :
1. wash the rice once only, I use Royal Umbrella Thai jasmine rice
2. add in 430 ml water and cook it at medium heat until all the water evapourated, set aside let it cool.














3.  using a pestle,  mash the half cooked rice















4. scoop one big spoon and arrange it on top of banana leaf.














5. roll it














6. keep rolling














7. keep rolling






8. sealed both ends with a toothpick, and put inside a cover pan full of water, boil for 90 minutes. take it out , and sit it vertical to allowed all the water drain out. Let it overnight.  The lontong is best to be consume the next day

BURGO

BURGO!!!!
Born in Sumatra, YES this one of my favourite  childhood delicacy
Bahasa Indonesia klik SINI

You need :
1 pack of Chi Chong fun, cut into 1.5 cm thickness, steam for 5 minutes.


The coconut gravy:
into a chopper, finely chopped:
50 g shallots
20 g garlic
30 g candle nuts
1/2 tsp prawn paste (balacan)
1/2 tsp salt
1/2 tsp sugar
2 tbsp water


3 pcs Indonesia bay leaves (daun salam)
1 pcs of lemongrass
1 cm of galangal/ blue ginger
3 cups (720 ml) water

200 g mackerel fish, steam , deskinned, deboned, by using a spoon press the cooked fish meat until it become very fine.

200 ml/1 box of kara coconut cream
salt to taste

fried onion for garnishing

Method :
1. bring to boil the finely chopped ingredients with  bay leaves, lemongrass, galangal and 750 ml water.
2. add in fine cooked mackerel fish
3. add in  Kara coconut cream, lower the heat to medium, stir constantly until it simmering, add salt to taste.
4.put the cut chi chong fun in the bowl, pour in the coconut gravy, garnish with fried onion, serve hot.

Laksa Bangka

Put in chopper/grind
50 g shallots
20 g garlic
3 pcs lemon grass
3 cm galangal (blue ginger)
5 candlenuts
6 big chillies
1 tsp Balachan(prawn paste)
30 g yellow ginger
1/2 tsp salt
2 tbsp cooking oil
Bumbu halus:
50 g bawang merah
20 g bawang putih
3 batang sere
3 cm langkuas
5 butir kemiri
6 cabe besar
1 sdt terasi
30 g kunyit
1/2 sdt garam
2 sdm minyak sayur
200 g mackerel fish, steam, take only the meat, mashed.
1 packet of laksa beehoon
200 g ikan tenggiri, kukus, ambil dagingnya, tumbuk halus.


1 bungkus bihun kasar/bihun laksa

1.5 litre water
200 ml / 1 box og Kara coconut milk
salt to taste.
1.5 liter air
200 ml / 1 kotak santan Kara
garam sesuai selera

Method:
1. heat the oil, stir in the grind ingredients for 5 minutes.
2. boil water, coconut milk and salt. Add in the fried grind ingredients, stir well, don't let it over boil.
3. add in mashed fish
4. serve hot with Laksa beehoon

Caranya:
1. panaskan minyak, tumis bumbu halus hingga wangi, selama 5 menit
2. masak air, santan dan garam, masukkan bumbu halus yg telah di tumis, aduk2 bentar, santannya harus di jaga agar tidak pecah.
3. masukkan daging ikan yang telah di tumbuk.
4. Sajikan panas dengan bihun kasar/bihun laksa.


garnish withFried onion, laksa leaves and galangal flower
hias dengan bawang goreng, daun laksa dan bunga kecombrang.

Klepon / Onde onde

Klepon or onde-onde is a kind of street dessert.

Klepon atau onde-onde adalah sejenis jajanan pasar .

you need :
500 g sweet potato,peeled, washed,steam for 15 minutes or depend on the type of the sweet potato.
150 g glutinous flour
1 tbsp tapioca flour

110 ml drinking water
110 g palm sugar/gula Jawa/gula Malaka
200 g grated coconut, steam for 5 minutes, set aside, let it cool for coating.

Yield 42 small pcs

bahan2:

500 g ubi jalar, buang kulit, cuci dan kukus selama 15 menit atau tergantung jenis ubi jalar yg digunakan.

150 g tepung beras ketan

1 sm tepung tapioka/sagu

110 ml air putih

110 g gula jawa, iris halus

200 g kelapa putih parut, stim 5 menit, supaya tidak cepat basi, untuk lapisan luar klepon/ onde-onde.

Menghasilkan 42 onde-onde ukuran kecil

method :
1. Steam the sweet potato. do not remove the cover

2. pour 110 ml water into the tapioca flour, stir well, and boil at low heat. once the mixture starting get thicker (the colour should be like white opaque glue colour) remove from the stove and pour in the glutinous flour, stir and add in hot steamed sweet potatoes, one at a time, mix by using wooden spoon.
3.mix well to form a dough.

Caranya :

1. kukus ubi jalar, setelah matang , jangan dibuka tutup pancinya
2. masukkan 110 ml air kedalam tepung tapioka/sagu, aduk hingga tercampur rata, gunakan api kecil, aduk hingga berubah waran menjadi putih butek, warna seperti lem putih burem. segera tuang ke dalam tepung beras ketan, aduk dengan sendok kayu, hingga merata, lalu perlahan lahan masukkan ubi jalar panas, aduk dengan sendok kayu, ubi jalarnya satu persatu, hingga semua ubi jalar habis dipakai.

3. ulenin dengan tangan kalau sudah tidak begitu panas, hingga terbentuk adonan bulat yang tidak lengket di tangan.

4. Shape 42 small balls

4. bentuk bulatan kecil 42 buah

5. make a small hole at the centre. using your thumb and index finger form a well.

5. Buat lobang di tengahnya, dengan menggunakan jempol dan telunjuk , bentuk lubang ditengah menjadi cekung.

6. Fill in the palm sugar

6. isi dengan gula Jawa

7. Cover the dough

7. tutup bagian atasnya

8. Roll using both of your palms to form a perfect circle shape.

Boil in the hot water for 3 minutes, or until the Onde-onde Float to the surface

8. gunakan kedua telapak tangan anda, dan bentuk bulatan sempurna yang tak ada bolong sedikitpun. Rebus dalam air mendidih selama 3 menit, atau hingga onde-onde terapung di permukaan air.

9. Removed from the pot n roll immediately with steam grated coconut. Ready to serve.

9. Angkat dari panci, segera gulingkan ke kelapa putih parut yang telah di kukus.

Siap di sajikan.

Roti Jala

Try this Roti Jala for the first time, when there was a potluck party for all the school volunteers. My Malay friend brought it to let me try, my Indian friend cooked the curry, as roti jala is nice to be eaten with curry.

you need

120 g all purpose flour, sifted

1/4 tsp salt

1 big size egg ( 65 g including the shell)

100 ml Kara coconut milk

150 ml water

method :

1. whisk the egg, add in salt

2. add in water n coconut milk, whisk it.

3. add in flour, keep whisking until the batter is smooth ( for about 15 minutes).

4. cover with cling wrap .keep in the refrigerator for 30 minutes to be used later.

5. Pour the batter into "Roti Jala" cup, the cup must be full. if you can't find a roti jala cup, you can substitute it by making 5 small hole on an empty can.

6. moving cup in a circular motion over nonstick pan to form a lacy pattern.

7. you only have to cook on one side. You can roll it or fold it into quaters.

8. Serve with any type Curry.

Pertama kali mencoba Roti Jala, saat acara portluck di sekolah untuk semua tenaga sukarela sekolah. Temen ku orang Melayu bilang ingin membawa roti jala untuk aku coba, lalu temenku, orang India bilang dia akan masak Kari, karena Roti jala jodohnya kari. Langsung jatuh cinta sama roti jala :D

Bahan2:

120 g tepung serba guna, ayak.

1/4 sdt garam halus

1 butir telor ukuran besar ( 65 g berikut cangkang)

100 ml santan kental merk Kara

150 ml air

caranya:

1. kocok telor dengan kocokan tangan, lalu masukkan garam, kocok.

2. tambahkan santan kental dan air, sambil lanjutkan kocok.

3. masukkan tepung terus, kocok terus hingga adonan licin dan halus (kira kira 15 menit)

4. tutup dengan plastik, lalu diamkan 30 menit di kulkas untuk di gunakan kemudian.

5. tuangkan adonan ke dalam cetakan roti jala, kalau ga bisa menemukan cetakan roti jala, gunakan kaleng susu kosong, lalu buat 5 lubang didasar kaleng kosong.

6. panaskan wajan anti lengket, gunakan gerakan melingkar di atas wajan, sehingga terbentuk seperti renda melingkar.

7. ga usah di balik, cukup masak di satu sisi saja. setelah matang boleh di gulung atau dilipat segi empat.

8. sajikan dengan Kari.

Teo Chew Braised Duck 潮洲卤鸭

This is a food most Teo Chew grew up with, it can be serve with rice, noodle or congee.
you need:
1 whole duck , around 1 1/2 kg
8 g of 5 spice powder, you can buy it from any Chinese medicine stall.
10 g salt
2 tbsp coarse sugar, for caramelize
1 tbsp cooking oil, for caramelize
290 g Galangal/ blue ginger , sliced
8 cloves garlic
100 ml dark soya sauce
2 pcs star aniseed
1 stick cinnamon
1 litre of water

method :
1. wash the duck, drain well.
2. Combine 5 spice powder with salt, and rub on the outer n inner side of the duck. keep in the fridge for at least one hour.
3. after one hour, under low heat, pour in oil, add sugar, and caramelize sugar till golden brown.
4. while you are caramelize the sugar, stuff in garlic and sliced galangal into the abdomen of the duck, seal the bottom part with a thing skewer.
5. put the duck into the caramelize sugar, add in dark soya sauce, star aniseed and cinnamon, cover the wok, and cook with low heat. occasionally turn over the duck, for around 25 minutes, or until the soya sauce get thicker.
6. add in 1 litre of water and continue cooking under the low heat for another 35 minutes. Occasionally turn over the duck.

Umumnya semua keturunan Teochew akrab dengan makanan khas ini, bisa di makan dengan nasi, mie atau bubur.

bahan2 :

1 ekor bebek utuh, sekitar 1.5 kg

8 g bubuk ngohiang, bisa di beli di kedai obat Chinese

10 g garam halus dapur

2 sdm gula pasir, untuk caramel

1 sdm minyak sayur, untuk caramel

290 g langkuas iris tipis

8 siung bawang putih

100 ml kecap asin kental (dark soya sauce)

2 pekkak

1 potong kayu manis

1 liter air

caranya :

1. cuci bebek hingga bersih, tiriskan hingga kering

2. campurkan bubuk ngohiang dengan garam halus, oleskan ke permukaan bebek dan bagian dalam perutnya bebek. diamkan di kulkas paling sedikit satu jam.

3. satu jam kemudian, panaskan wajan, api kecil, masukkan minyak sayur dan gual pasir, mulailah proses bikin caramel, nantikan hingga caramel berwarna kecoklatan.

4. sementara menungu caramel selesai, keluarkan bebek dari kulkas, isi perut bebek dengan langkuas dan bawang putih, lalu tutup bagian bawah dengan tusuk sate.

5. masukkan bebek kedalam gula yang telah jadi caramelnya, tambahkan kecap asin kental, pekkak dan kayu manis. tutup wajan nya dan masak denan api kecil selama 25 menit, atau hingga kecap asin mengental. sewaktu-waktu bebek di balik-balik.

6. begitu kecap sudah kental, tambahkan satu liter air, masih dengan api kecil, tutup lagi wajan dan godok lagi selama 35 menit, sambil dibolak balik bebeknya.

Kueh dadar

Filling :
100 g palm sugar (Gula melaka)
40 ml water
250 g grated coconut, skin removed
1/3 tsp salt
2 tsp sifted glutinous rice flour
1/2 tsp butter

Batter :
100 g sifted plain flour
20 pandan leaves
1 large egg (60g included shell)
1/3 tsp salt
170 ml water

Method
Filling:
Cook palm sugar with water till dissolves. Add grated coconut, salt and stir. Add butter, stir and last add in the glutinous rice flour mix well. set aside.

Batter:
Blend water with pandan Leaves in a blender, Drain it. mix with flour , egg salt and whisk it until the batter become very smooth.

by using low heat, fry small crepe in the non-stick pan. Frying on one side only. Remove from the pan, place it on a wooden board n spread the coconut filling on the crepe fold it into a square shape, ready to serve.

Yield : 15

isi:
100 g gula aren
40 ml air
250 g kelapa parut buang kulit
1/3 sdt garam
2 sdt tepung ketan, di ayak
1/2 sdt mentega

adonan kulit :
100 g tepung terigu biasa, di ayak
20 lembar daun pandan wangi/daun suji
1 butir telor ukuran besar (60 g termasuk cangkang)
1/3 sdt garam
170 ml air

Untuk isi:
panaskan air dan gula aren sampai meleleh, masukan kelapa dan garam, aduk hingga rata, tambahkan mentega, terakhir masukkan tepung ketan, aduk hinggga rata, sisihkan.

untuk dadar:
Blender daun pandan dan air, saring.

masukkan tepung ke baskom kecil, bentuk lobang ditengah, masukkan telor, air pandan, garam, kocok dengan kocokan tangan hingga adonan licin, siap digunakan.

Gunakan api kecil, panaskan wajan anti lengket, pada permulaan beri sedikit minyak, lalu mulailah bikin dadar, ingat hanya satu sisi yg dipanaskan. Angkat dadar dan letakan di atas talenan isi dengan kelapa, n lipat dalam bentuk persegi empat. siap di sajikan

menghasilkan 15 kueh dadar.

Bacang - Rice dumpling

Duan wu jie ( rice dumpling festival) this year due on 16 of June 2010
This festival is to pay respect to the patriotic poet, Qu Yuan. He was an important minister back in Chu Kingdom in ancient China. He had been known for his loyalty for the emperor of Chu, and loved his country greatly. However, His Majesty had not taken Qu Yuan's advice seriously, and he eventually got himself trapped and captured in a foreign land by his enemies, which then lead to his own death. Sad and angry at the corrupted, dying Kingdom, Qu Yuan tied himself to a big rock and threw himself into the River of Puo Luo. The people then made rice dumplings wrapped in bamboo leaves and threw them into the river. They believed this would stop the fish from eating Qu Yuan's body. Some would even row down stream in a boat, beating drums and shouting out loud in the hope to scare the fish away (it was believed that it is how the Dragon Boat event is related to the festival. Since then, the 5th day of the 5th month in the Chinese calendar has been set as Duan Wu Festival to remember the incident. (sources - www.knowingfood.com)

Nowadays, we can buy rice dumpling the whole year round. As for me, my family love the Rice dumpling which is not available in Singapore market, so I have to make it :D, I tried it so many times, watching from YouTube, but just can't get the perfect triangle. So yesterday I took up the lesson, just to learn how to wrap the dumpling.

Nyonya Glutinous Rice dumpling
2 kg glutinous rice /rice
3 Tbsp salt
250 ml oil
50-60 large screw pine leaves

Leaves :
Soak the screw pine leaves over night. Boil it with water, fully submerged. add in 1 tbsp salt, and 2 Tbsp oil, bring to boiling point. Rinse the leaves, and trim the other end of the leaves. Set aside.
Filling :
1.2 kg mince pork
50 g dried Chinese mushrooms (soak & cut into small cube, dried fried with dust of salt)
250 g preserved sugared winter melon (dice)
150 ml oil + 50 ml sesame oil
100 g garlic + 200 g shallots (finely chopped)
1 tsp salt
1 tsp pepper
2 Tbsp light soy sauce
2 Tbsp dark soy sauce

4 Tbsp sweet soy sauce
3 Tbsp roasted ground coriander seeds.

Method to prepare the rice:
1. soak the glutinous rice overnight or rice. Drain and leave it to dry
2. Heat up saucepan, pour in 250 ml oil, add in 400 ml water slowly and bring to boiling point, reduce to medium heat and add in salt , roasted ground coriander seeds n pepper.
3. Slowly add in glutinous rice or rice to the saucepan, Mix well and continue cooking over medium heat and simmer till rice almost dry.
4. Remove to a large bowl to cool.

Method to prepare filling:
1. heat up the saucepan, pour in 150 ml oil, add in finely chopped garlic and shallots, stir for 3 minutes,
2. Add in the mince pork, stir until the mince pork turn dry.
3. Add in salt, light soy sauce, dark soy sauce, dried fried cube mushrooms, pepper, roasted ground coriander seeds, sugared winter melon, mix well,
4. add in Sesame oil
5. Remove to a large bowl to cool down.

Method to wrap the dumplings :

1. Take 1 board or 2 narrow screw pine leaves. Fold from the centre to form a cone. Take 1-2 tbsp of glutinous rice or rice and line the inside

2. Put 2 to 3 tbsp of filling over the rice and cover neatly with 2-3 tbsp glutinous rice.Fold leaf over and tie the dumpling tightly with string

3. Tie the dumplings in groups of 8 and boil in the pressure cooker for 30 minutes.

4. to check whether the dumplings are cooked, unwrap one to see if
glutinous rice or rice is cooked and smooth.If it isn't continue boiling for another 10 minutes.




5. hang the dumplings to drip dry for 1 to 2 hours, thus preventing sogginess.