Kueh Jongkong

Kueh Jongkong

Ingredient :

1. 250g glutinous rice flour/ tepung pulut
2. 200 ml water
3. 2 tbsp plain flour
4. 2 tbsp green pea flour
5. 1½ tsp salt
6. 4 tbsp sugar
7. 1½ coconuts (grated white part)
8. 1 liter water
9. 250g palm sugar/gula melaka
10. 5 screwpine/pandan leaves 35 banana leaves (22 cm x 17 cm.)
11. 100g palm sugar/gula melaka (chopped)
12. 35 banana leaves (18 cm x 8 cm.)
13. toothpicks (for securing banana leaves)

Methods Step By Step:

1. Combine glutinous rice flour with 200 ml. water; knead till a sticky paste is formed.
2. Add in both flours. Combine mixture well; add in salt and sugar; set aside.
3. Squeeze the coconut with 1 litres of water. Combine the flour mixture with half of the coconut milk; stir until a smooth dough is obtained.
4. Heat the remaining coconut milk in a saucepan. Add in palm sugar and pandan leaves; boil for 5 minutes and strain.
5. Pour palm sugar mixture into the dough mixture; stir well. Boil again, stirring constantly till mixture thickens. Turn off the heat and leave to cool.
6. Place 2 tablespoonfuls mixture on a larger banana leaf. Put a few pieces of chopped palm sugar on top of the dough. Top with 2 tablespoonfuls dough mixture.
7. Enclose dough with a smaller piece of banana eaf. Secure packet with toothpicks. Repeat until all dough and palm sugar are used up.
8. Place jongkong parcels in a steamer and steam for 20 minutes.
9. Remove from steamer. Chill kueh jongkong before serving. Serves 20

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Coconut Candy

GEPLAK

Ingredients

· 3 cups grated white coconut

· 500g castor sugar

· 170g evaporated milk

· 40g butter

· 1/2 tsp salt

· 1 tsp vanilla essence

· 1 tsp rum liqueur

· A few drops yellow colouring

Method
Lightly grease a 17x16cm tray with corn oil.
Combine grated coconut, sugar, salt and evaporated milk in a non-stick pan. Cook over a gentle low heat, stirring continuously until sugar dissolves.
Add butter, vanilla essence and colouring. Keep stirring until mixture gradually starts to thicken. Add in liqueur and continue to stir until evenly mixed.
Transfer the mixture into prepared tray. Level the surface using a piece of plastic sheet. Press down with the help of a rolling pin.
Leave the candy aside to set. Cut the candy into small squares when it is slightly cool.
Remove the coconut candy from the tray after it has completely cooled.

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Savory Mutton-Stuffed Pockets

Martabak Daging

A huge shortcut here is to buy frozen eggroll wrappers ready-made in Asian markets. The taste is similiar and you won't have nearly as much fun.

Dough:
1 tbs. baking powder
3 - 3 1/2 cups flour
1/2 tsp. salt
Bumbu:
1 onion
2 cloves garlic
1 tbs grated ginger
1 inch lemon grass
1 tsp. coriander seeds, roasted
1/2 tsp. black pepper
1 lb. ground mutton
1 cup chopped spring onions
1/2 cup chopped parsley
3 eggs

• To make a dough combine baking powder and salt with 1 cup flour and 1 cup warm water in a mixing bowl. Slowly add flour untul the dough is dense enough to be lifted out of the bowl. Cover your hands and working surface with flour, stretching, twisting and flattering it to establish the dough's gluten. It is read when smooth and elastic and when it no longer sticks to your fingers. Allow to sit in a warm area for 20 minutes.
• Grind the bumbu and saute it briefly in oil. Add the mutton and brown. Add thespring onions and stir-fry 5 minutes.
• Mix up the parsleyin a bowl with the eggs before scrambling this in with the meat. Cook until eggs are done.
• Roll out a 3-inch blob of dough with a roller until it is very thin. You can do this by hand if you are qualified (see picture above).
• Place rolled dough on a hot grill. Spread about 4 table-spoons of meat on half of the dough. Fold the other half over to form a pocket. Cook for about 4 minutes on each side adding oil as necessary.

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Indonesian Fried Fishball Tofu Dumpling with Peanut Sauce

Batagor

I think there are many Indonesian's dish with peanut sauce :D and this is one of them. If you couldn't find king mackerel feel free to replace it with any other fish even white fish or combinaton of shrimp and chicken.

For 4 persons

Ingredients:
- 250gr king mackerel fillet, minced
- 250ml ice water
- 250gr tapioca flour
- 2 stalk of spring onion, sliced thinly
- 3 garlic, minced
- Salt
- Pepper
- Tofu
- Small spring roll skin
- Oil for deep frying

Condiments:
- Kecap manis (Indonesian sweet soy sauce)
- Chili sauce
- Kaffir lime
- Peanut Sauce

Peanut Sauce:
- 2 red chili (more or less depending on your taste buds)
- 2 bird's eye chili (more or less depending on your taste buds)
- 1 tsp salt
- 1 garlic
- 5 candlenut
- 100 gr fried peanut
- 1 tbs shredded palm sugar
- 150 ml water
- 2 tsp vinegar

Pound all ingredients in a kitchen processor until smooth.
- Add water until desired consistency.

Directions:
- Mix together minced fish fillet and ice water. Add tapioca powder, spring onion, garlic, pepper and salt, mix well. Divide into 3 parts, one for tofu filling, one for dumpling filling and one for fishball.
- Cut diagonally the tofu into 2 parts (triangle shape), make a hole in the middle. Set aside the mashed tofu and mix with the fishpaste. Fill the hole with the mashed tofu and fishpaste mixture.
- Take one spring roll skin and fill with fishpaste. Form into a dumpling.
- Heat oil for deep frying and fry all until golden brown.
- Take the last fishpaste part and with the help of two spoons, shape into small balls. Deep fried in the hot oil until golden brown.
- Arrange the fishball, tofu and fish dumpling in a plate, you may cut it into bite size pieces. Serve with peanut sauce, chili sauce and kecap manis. Give some squeeze some kaffir lime on top.

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Fried Fermented Soya Bean

Tempe Mendoan

Ingredients:
500 grams tempeh, cut into 1/2 cm thick
oil for deep frying
Batter
1 1/4 cup cake and pastry flour
300 ml cold water
4 - 5 Chinese chives (Indonesian/Chinese:kucai; Vietnamese: he), finely sliced
Grind into spice
1 1/2 tsp corriander seed
5 cloves garlic
3 candlenuts
7 cm kencur (also known as kaempferia galangal)
salt as desired

Samb al Kecap
1/4 cup kecap manis (Indonesian sweet soy sauce)
2 tsp fresh lime juice*
bird's eye chillies (as many as you desire), sliced
Directions:
Combine cold water with ground spices. Add flour and whisk quickly. Dip gently the tempeh slices into batter. Deep fried in hot oil until it turn golden brown and cooked through.
Sambal Kecap
Combine all ingredients

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Sticky rice with chicken filling

Lemper ayam

Sort of sticky rice dumpling stuffed with shredded spiced chicken. This is one of Indonesia's favourite snacks.

The rice (ketan) used, is sold as "sticky" or "glutonous" rice. Although the name might suggest otherwise, it contains no gluten but is very rich in starch. Use 2 cups of water for every cup of rice and boil for about 12 minutes (make sure it doesn't stick to the sausepan). Then steam for a further 15 to 20 minutes.

Serves: 4 - 6 Preparation time: 1 hour Cooking time: 1 hour Ready in: 2 hours

Ingredients

• 500 gr. / 18 oz ketan (see above).
• 200 gr. / 7 oz chicken breast.
• 1 large red onion.
• 4 cloves garlic.
• 1 stalk lemongrass.
• 2 tsp. trassi.
• 2 tsp. cumin. (ground)
• 2 tsp. coriander. (ground)
• 250 ml. / 8½ oz coconut milk.
• 2 tbl. oil.

Directions

Boil the rice as explained above and leave to cool.

Boil the chicken in some water. Set aside.

Finely chop onions, garlic and lemongrass.

Heat oil in a wok and fry onion, garlic and lemongrass mixture.

When browned add chopped chicken and other spices.

Keep frying for a further 3 minutes, then add the coconut milk and reduce so the mixture is almost dry again.

Leave to cool. Follow procedure below to make the Ketans

On a lightly oiled square of tin-foil spread out the cooled down rice in a rectangular shape (12cm * 8cm / 4½ in * 3 in).

Place a tablespoon of the chicken mixture in the centre of the rice and, using the foil, lift the rice around the mixture so that the end result is croquette shape with the rice covering the filling on all sides.

The lemper can now be individual wrapped in banana leaves or tin-foil. They can be kept in the fridge for up to 2 days max. or frozen.

To serve the Lemper, reheat in a steamer and when hot serve as a snack with Sambal Ulek and Kecap Manis.

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Potato croquettes

Kroket kentang

Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.

Serves: 4 Preparation time: 20 minutes Cooking time: 25 minutes Ready in: 45 minutes

Ingredients

• 2 eggs, lightly whisked
• 2 teaspoons water
• 2 cups breadcrumbs
• 2 tablespoons oil
• 900 g / 2 lb peeled potatoes, cooked and mashed
• 4 tablespoons powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons salt
• 4 chopped garlic cloves
• 10 shallots
• 2 stalk sliced celery
• 450 g/ 1 lb cooked ground beef, drained
• 2 diced carrots
• 200 ml / 7 oz water
• 2 teaspoons salt
• 1/2 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sugar
• 2 tablespoons sweet soy sauce
• 4 teaspoons cornstarch, mixed with
• 2 teaspoons water

Directions

1. Fillng: Stir-fry garlic and shallots with a little butter or margarine.
2. Stir in meat, carrot and celery.
3. Then add water and the rest of the spices.
4. Mix in cornstarch and stir until mixture thickens.
5. Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
6. Cover the mixture and shape into a round ball.
7. Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
8. Deep fry in hot oil until lightly browned.
9. This recipe can be easily doubled.

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Sweet rice balls stuffed with palm sugar

Klepon

Klepon are Indonesian style rice balls, stuffed with palm sugar. Not only is it very delicious alongside your cup of tea or as a nice dessert after your lush rice table, but it also looks pretty good

Makes: 30 rice balls Preparation time: 1 hour 30 minutes Cooking time: 10 minutes Ready in: 1 hour 40 minutes

Ingredients

• 1½ cups glutinous rice powder
• ¾ cup lukewarm water (optionally coconut milk)
• 2-3 drops green food coloring or pandan paste
• 8 tsp. grated coconut sugar/Java dark brown sugar/gula Jawa/palm sugar
• 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Directions

1. 1. Mix the glutinous rice powder with the lukewarm water and   green food coloring into a firm but flexible dough.
2. 2. Pull off one full teaspoon of the dough and shape it into a ball with approximately 2½ cm (1 inch) in diameter.
3. 3. Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands.
4. 4. Prepare all the balls and set them aside.
5. 5. Prepare a pot half filled with water and bring it to a boil.
6. 6. Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
7. 7. Serve at room temperature.

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Corn Fritter

Bakwan Jagung

Ingredients:
5 sweet corn rawly grated
2 carrots finely chopped
2 scallion finely chopped
250 gr wheat flour
250 ml water

Seasoning:
3 clove garlic crushed
1 teaspoon salt
½ teaspoon sugar

Directions:
-Mix all the ingredients and seasoning with water stir it until it blends well.
-Fry it on hot oil, one by one, with a tablespoon size.
-Fry it until become brownish.

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Beautiful Cassava

Tiwul Ayu

Ingredients/ Bahan:
250 gr Palm Sugar (Gula merah)
2 tbsp Sugar (Gula)
2 Eggs (Telur)
2 tsp Baking Powder
1 lt Fresh milk (susu cair)
300 gr Plain flour (tepung terigu)
Fine desicated coconut (kelapa parut)
Screwpine leaves (daun pandan) Salt (Garam)

Directions/Cara membuat:
English:
1. Mix the palm sugar (grated), sugar and eggs until it smooth.
2. Put in the flour and baking powder into the mixture and mix until even while adding the milk little by little.
3. Pour in the mixture into mould and put in chopped screwpine leaves. Steam until cooked. Eat with fine desicated coconut which has been steamed first and given some salt.

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Doughnut (& Donut Holes)

Donat / Donut

Ingredients/ Bahan:
500 gr Plain flour (Cakra)
175 ml Water
25 ml Fresh milk
100 gr Margarine
1 pack Fermipan (Yeast)
5 pcs Egg Yolk
100 gr Caster sugar
Oil for deep fry

Directions/Cara membuat:
English:
1. Mix Water + Fermipan.
2. Add milk + egg yolk + sugar.
3. Pour the mix into the Flour, knead it into a fine dough.
4. Add margarine and knead again into a fine dough.
5. Leave the dough till it risen.
6. Roll the dough into little dough ball about 3cm diameter.
7. Heat the oil with till it hot, but use the smallest fire on the stove.
8. Punch a hole in the middle of the dough-ball and fry it whilst you stir a chopstick in the middle of the dough. Fry till it expand and turn both side for equal colour till golden brown.
9. Finally, you could serve it plain, or put some cream or butter on top and sprinkle it with chocolate sprinkle, grated cheese, or other toppings. For the donut holes you could sprinkle icing sugar as decoration.

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SOLO PANCAKE

SERABI SOLO

Serabi solo is popular tradisional pancakes made from rice powder, coconut milk and sugar. Sometimes they added chocolate chips, cheese or sliced fruits in the topping. Very popular in Solo (Central java) and you can find easily a long the Notokusuman's street.

Ingridents:

-250 gr rice powder

-1/2 tsp salt

-1/2 tsp instant yeast

-1/2 tsp vanili essence

-100 gr sugar

-300 ml thick coconut milk

1. Mixed all dry ingiderents, add egg then coconut milk

2. And make smooth paste

3. Heat a small non-stick wok, ideally a small curved bottom one to get rounded cup-like serabi
4. Pour approximately half 3 spoon of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
5. Cover with a lid and cook each till the edges have become golden crisp and start lifting off the wok. The centre should be soft and spongy.

6. Repeat until finish

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Wingko Babat

Wingko Babat

Ingredients
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence
Directions
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

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