Kue Cucur (Rice flour and palm sugar cakes)
About 25 cakes
500 g newly pounded rice flour
1 tsp salt
500 ml thin santan from coconut
300 g palm sugar or brown sugar
125 g sugar
Vegetable oil
• Sift the rice flour together with the salt
• Cock the santan together with palm sugar and sugar until sugar has dissolved. Strain
• Pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Beat the mixture vigorously until smooth for about 10 or 15 minutes.
• Let stand for an hour to rest
• Heat the oil in medium heat, Put a tablespoon of the dough in the oil and keep ladling the oil over the dough until it swell up. Keep pricking the center of the cake so that it be done evenly. Remove and serve.
Ketan Srikaya (Steamed coconut and glutinous rice custard)
About 20 pieces
500 g white glutinous rice
250 ml santan from ½ coconut
1 tsp salt
Srikaya
30 suji leaves
15 pandan leaves
5 eggs
300 g sugar
60 g flour
Green food coloring
½ tsp vanilla
300 ml thick santan from 1 coconut
• Soak the glutinous rice for about 2 hours and drain
• Steam the rice until it is half cooked, remove and sprinkle with the santan and salt. Return to the steamer and steam until done. Remove and spoon the glutinous rice into rectangular (15 x 26 cm) heatproof dish.
• Meanwhile prepare the srikaya: Pound the suji and pandan leaves together. Squeeze the leaves and extract 50 ml liquid. Beat the eggs together with the green food coloring, vanilla and santan. Blend until smooth.
• prick the glutinous rice with a fork all over so that the Srikaya will adhere better. Pour the Srikaya mixture on top and put in the steamer.
• Steam the srikaya mixture for about 10 minutes and score the custard in a diamond pattern so that it will be done more quickly. Steam until done- about 30 minutes.
• Remove and serve.
Monday, November 17, 2008
Tuesday, November 11, 2008
Soup Menu
Soto Ayam (Indonesian Chicken soup)
Serves 10-12 people
1 chicken (about 1kg)
Vegetable oil
5 stalks spring onion, finely sliced
2 tbs sweet soy sauce
1 tsp vinegar
100 g flour
150 ml water
200 g bean sprouts
150 g crisp-fried potato chips
100 g cellophane noodles, soaked briefly in hot water until softened and drained
5 hard-boiled eggs, quartered
2 tbs fried onion slices
3 stalks flat-leaved parsley, finely sliced
Spice paste
4 cm fresh ginger
10 cloves garlic
1 tsp ground pepper
salt to taste
-Boil the chicken in water to cover until tender. set aside 2 L of the chicken both.
-Bone the chicken and slice in 1 x 2 cm shreds. Stir-fry the chicken until it is golden yellow and set aside
-Fry the pounded spice taste until it smells fragrant. Add to the stock and heat the stock to boiling.
-Add the sliced spring onion, sweet soy sauce and the vinegar. Stir well.
-Adjust the seasoning and simmer for a few minutes.
-To make the bean sprouts fritters: mix the flour, water and salt. Add the beans sprout. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
Sambal Soto
6 red chilies, boiled
10 bird’s eye chilies, boiled
1 clove garlic, fried
3 candlenuts, fried
Salt to taste
A pinch of sugar
Limejuice
Pound red chilies, bird eye chilies, garlic and the candlenuts together until resemble a paste. Add salt and the sugar.
•Add 3 tbs water and lime juice to taste
To serve
•Arrange the bean sprouts fitters, fried potato chips, cellophane noodles, hard-boiled eggs in deep soup plates. sprinkle fried onion slices and parsley on top. Ladle the soto in the soup plates. this should be served very hot. Provide a side-dish of sambal soto for spice lovers.
Sop Kaki Betawi (Beef soup from Betawi)
Serves 10 people
1 calves’ foot
250 g beef heart
250 g tripes
250 g intestines
250 g calves’ ears and eyes
10 cloves
6 cm cinnamon
½ nutmeg
2 cm fresh ginger, smashed
Salt
500 ml milk
1 tsp ground pepper
5 tbs ghee/ butter
6 tbs sweet soy sauce
200 fried emping crackers (melinjo nut crackers)
4 stalks flat-leaved parsley, finely sliced
4 spring onions, finely sliced
4 spring onions, finely sliced
500 g tomatoes, each slice into 8 parts
10 small sambal limes (kaffir limes), squeezed
200 g fried shallots slivers
- Boil the variety meats, calves’ foot, cloves, cinnamon, nutmeg, ginger and salt in water to cover until tender. Remove and set 2 L of the broth.
- Bring the broth to a boil. Add the milk, pepper, ghee and sweet soy sauce. Adjust the seasoning.
- Slice the variety meats and put on platter.
To Serve
Put the meats in a soup bowl and add the emping, parsley, spring onions, tomatoes, limejuice and fried shallots silver on top. Pour the hot broth over the mixture. Serve a side-dish of ground chilies for the spice-lovers
Serves 10-12 people
1 chicken (about 1kg)
Vegetable oil
5 stalks spring onion, finely sliced
2 tbs sweet soy sauce
1 tsp vinegar
100 g flour
150 ml water
200 g bean sprouts
150 g crisp-fried potato chips
100 g cellophane noodles, soaked briefly in hot water until softened and drained
5 hard-boiled eggs, quartered
2 tbs fried onion slices
3 stalks flat-leaved parsley, finely sliced
Spice paste
4 cm fresh ginger
10 cloves garlic
1 tsp ground pepper
salt to taste
-Boil the chicken in water to cover until tender. set aside 2 L of the chicken both.
-Bone the chicken and slice in 1 x 2 cm shreds. Stir-fry the chicken until it is golden yellow and set aside
-Fry the pounded spice taste until it smells fragrant. Add to the stock and heat the stock to boiling.
-Add the sliced spring onion, sweet soy sauce and the vinegar. Stir well.
-Adjust the seasoning and simmer for a few minutes.
-To make the bean sprouts fritters: mix the flour, water and salt. Add the beans sprout. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
Sambal Soto
6 red chilies, boiled
10 bird’s eye chilies, boiled
1 clove garlic, fried
3 candlenuts, fried
Salt to taste
A pinch of sugar
Limejuice
Pound red chilies, bird eye chilies, garlic and the candlenuts together until resemble a paste. Add salt and the sugar.
•Add 3 tbs water and lime juice to taste
To serve
•Arrange the bean sprouts fitters, fried potato chips, cellophane noodles, hard-boiled eggs in deep soup plates. sprinkle fried onion slices and parsley on top. Ladle the soto in the soup plates. this should be served very hot. Provide a side-dish of sambal soto for spice lovers.
Sop Kaki Betawi (Beef soup from Betawi)
Serves 10 people
1 calves’ foot
250 g beef heart
250 g tripes
250 g intestines
250 g calves’ ears and eyes
10 cloves
6 cm cinnamon
½ nutmeg
2 cm fresh ginger, smashed
Salt
500 ml milk
1 tsp ground pepper
5 tbs ghee/ butter
6 tbs sweet soy sauce
200 fried emping crackers (melinjo nut crackers)
4 stalks flat-leaved parsley, finely sliced
4 spring onions, finely sliced
4 spring onions, finely sliced
500 g tomatoes, each slice into 8 parts
10 small sambal limes (kaffir limes), squeezed
200 g fried shallots slivers
- Boil the variety meats, calves’ foot, cloves, cinnamon, nutmeg, ginger and salt in water to cover until tender. Remove and set 2 L of the broth.
- Bring the broth to a boil. Add the milk, pepper, ghee and sweet soy sauce. Adjust the seasoning.
- Slice the variety meats and put on platter.
To Serve
Put the meats in a soup bowl and add the emping, parsley, spring onions, tomatoes, limejuice and fried shallots silver on top. Pour the hot broth over the mixture. Serve a side-dish of ground chilies for the spice-lovers
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