31 January 2010

Tengkleng Goat (Gulai Tengkleng) Recipe with Pickles(Acar) and Sambal

picture of http://www.langitperempuan.com
Tengkleng is a kind of stew, just not using coconut milk. At the beginning of this menu introduced to society, the content of tengkleng just goat bones only, because the tengkleng seller is usually the goat satay seller. Goat taken to make satay, while the remaining bones of flesh, dear to be discarded, the end was made dishes whose name tengkleng.

The main ingredient of tengkleng is bone with some meat still attached, so the cooking way is very simple one, just boil it. Even so, remain spices are added to eliminate  the smell of mutton.  After being introduced to the public, this menu was received quite well in society. Finally, traders of tengkleng innovate by adding meat, offal, and others. In fact, it's been very liked by the community outside Solo. If you are interested in enjoying tengkleng, but you are very far from Indonesia, please try the following recipe:

Tengkleng Recipe

  • 200 gr of mutton, stewed, diced 
  • 100 gr lung goat, stewed, diced 
  • 1 leg of goat/goat, boiled and skin removed, cut in three parts
  • 200 gr rib of goat, cut into pieces, then boiled
  • 2 cm cinnamon
  • 1 piece of pekak
  • 2 pandan leaves
  • 1600 ml of water
  • 3 bay leaves
  • 2 cm galangal, crushed
  • 3 stalks lemongrass, take the white, crushed
  • 7 lime leaves
  • 2 tbsp soy sauce
  • 3 ½ tsp salt
  • 1 tsp pepper powder
  • 1 tsp sugar
  • 2 tbsp cooking oil
Spices (crushed):
  • 15 spring onions
  • 8 cloves garlic
  • 8 points pecan, roasted beforehand
  • 2 tsp coriander, roasted beforehand
  • ¼ tsp cumin
  • 2 cm ginger
  • 2 cm turmeric, roasted
  • 5 pieces of red small chili
Steamed Sambal:
  • 20 pieces of red small chili
  • 6 spring onions
  • ½ tsp salt
Pickled cucumber:
  • 200 g cucumber, peeled and seeded, cut each 1 cm
  • 10 whole red small chili
  • ½ tsp sugar
  • ¼ tsp salt
  • ½ tsp vinegar

  1. Boiled mutton, goat lung, goat legs, rib of goat, cinnamon, pekak, and pandan leaves until tender, reserving water 1300 ml, lift
  2. Heat the cooking oil, saute the spices that have been crushed, bay leaves, galangal, lemongrass, and lime leaves until fragrant. Enter mutton, goat lung, leg of goat, rib of goat, stir well, then add soy sauce, salt, and pepper powder and stir well. Add the remaining boiling water and cook over low heat until the marinade penetrate.
  3. Sambal steamed: steamed all materials, lift, and then crushed
  4. Pickled cucumber: pickles ingredients stir well, let stand until absorbed
  5. Tengkleng Serve with sauce and pickles

30 January 2010

Pindang Patin, Pindang Belida, Pindang Baung Recipe (Melayu's Menu)

picture of http://adhi.widjajanto.net
Pindang Patin comes from Sumatra, particularly from the provinces of Lampung, Pekanbaru, Jambi, and Palembang. In general, Pindang Patin can be regarded as a typical food of Melayu People. In fact, this menu is a popular menu in Sumatera. It is also more Popular than beyond carp or goldfish menu. 

Patin fish native habitat is along the Musi River, but now widely cultivated in the ponds, so that the menu of this type can also be easily found in other areas of South Sumatra.

Patin Fish are fish that live in fresh water and more like a fish Catfish. The difference, Patin fish fatter and gentle, with a blackish color on the upper body and white bottom of her body. Pindang Patin or Melayu’s Pindang generally different with Pindang from other regions, such as Pindang Jakarta. If Pindang Jakarta using soy sauce, then the Melayu’s Pindang using red chili and tomatoes. It was too sweet, spicy, and sour mixed into one. Apart from tomatoes, sour taste can also be changed by adding pineapple to the Pindang. Basil leaves are also added to enhance the aroma of which increases our sense of time will enjoy it.

With the same recipe, Patin Fish can also be replaced with a Belida fish, BAUNG fish, or beef ribs. In addition to the typical Jakarta with his Pindang milkfish and Sumatra with his Pindang Patin, also known as Java Pindang the main ingredient is beef flavored by keluak. Here I present Pindang Patin recipe, please try.

Pindang Patin Recipe
  • 2 Patin fish, each cut into 3 parts (can be replaced with Belida fish or Baung Fish)
  • 2 bay leaves
  • 2 stalks lemongrass, white taken, crushed
  • 2 cm ginger, crushed
  • 1 large red chilli, cut into pieces (can be added in number, according to taste)
  • 8 pieces red small chili, left whole (can be added or subtracted, according to taste)
  • 5 tbsp soy sauce (can be added or subtracted, according to taste)
  • 3 ½ tsp salt
  • ¼ tsp pepper powder
  • 2 ½ tsp brown sugar, sliced
  • 1 red tomatoes, cut into pieces
  • 2 green tomatoes, cut into pieces
  • 1 tsp acid Java
  • 10 basil leaves
  • 1 leek, cut into pieces
  • 1500 ml of water
Spices (ground fine):
  • 6 red onions
  • 4 cloves garlic
  • 4 small red chilli
  1. Coat Fish with 1 tsp lemon juice and 1 tsp salt
  2. Boil the grounded Spices, bay leaves, lemon grass, ginger, red chili, cayenne pepper, and water until fragrant
  3. Enter Patin Fish, add the soy sauce, salt, pepper powder, and brown sugar. Boil until boiling.
  4. Enter the red tomatoes, green tomatoes, tamarind juice, basil, and scallions. Boil until cooked to perfection, do not let the water run out.
  5. Serve it.

29 January 2010

Chocolate Almond Pretzel Recipe, Originally from Germany (Germany Cake)

picture of http://joyincooking.blogspot.com

Pretzel is a type of bread that comes from Germany. Crossed helical shape and is made of alloy flour, sugar, yeast, water, flour and sprinkled with sugar and salt. There are two types of pretzels are currently sold in the market. Pretzel with hard texture and soft pretzels with texture. The shape also varies, there is a knot-shaped round, there is also a form of straight or stick. Recently, pretzels  were developed in many variety of taste, even in Jakarta is becoming a popular fine dining menu of culinary enthusiasts. There are types of chocolate almonds pretzels, chocolate pretzels flush, pretzels cheese. For now, I'll try to share a recipe for almond chocolate pretzels, the following recipe:

Yeast Sponge:
  • 10 gr instant yeast
  •  75 ml of water
  •  1 tbsp flour high protein
Bread dough:
  • 10 gr instant yeast
  • 100 ml of liquid milk
  • 80 ml of water
  • 375 high proten flour, smooth
  • 20 gr smooth chocolate powder
  • 1 tbsp salt
  • 150 gr sugar
  • 1 liter of water
  • 220 gr sugar
  • 100 gr chocolate bars, melt
  • 100 g almonds, toasted, roughly chopped
  1. Yeast Sponge : Prepare pan and enter the flour, instant yeast, and water, stir well and cover tightly and let stand for 2 hours
  2. Bread dough : Mix the instant yeast, water, and milk, stir well, set aside
  3. In other pan, combine flour, cocoa powder, sugar, salt, mix well and enter the yeast sponge, melted margarine and yeast mixture, milk, water, stirring until well blended, then knead until the dull. Form the dough into round and let stand 30 minutes
  4. Deflate the dough, then let stand another 30 minutes, after that, devide the dough into each 15 grams, and 45 cm long spiral, with 1 cm in diameter, form at will you then let stand for 10 minutes.
  5. Coatings : Boil water and sugar until sugar has dissolved, let it cool
  6. Dip the dough into the coating solution, then baked in the oven with a temperature of 180 o C for 20 minutes, remove and cool
  7. Make topping with chocolate and almonds

26 January 2010

Lempok Durian or Dodol Durian Recipe from Sumatera

Lempok is typical foods of Sumatra Island. Lempok can also be said Dodol with the main ingredient of the durian fruit. Lempok durian is famous as a unique and authentic food of Sumatran people. Making this lempok hereditary done by people with simple technology.

Lempok lovers were spread all over Indonesia. Because of the unique flavor, lempok very popular, especially by people who love to eat durian fruit. Material resulting from the price of durians sold in market lempok can not inexpensive. When compared with the Dodol from garut, lempok be more expensive because the Lempok material are original durian and sugar. Thus, although expensive, tastes good, unique and healthy consumption.

The fertile island of Sumatra from Lampung, Palembang, to Bengkulu was known until the results of a durian fruit garden. Who would have thought fruit covered by the skin hard and have sharp thorns that was kept out of delicacy could. Besides good food, durian fruit can also be turned into dodol or better known as lempok. Most lempok made by local residents through home-based industries that still use simple equipment and materials .

The main ingredient of lempok is durian that ripe on the tree. Durian deseeded and then mixed with sugar in a large skillet. This mixing process conducted approximately 2 hours until lempok textured like rubber. In that instant, direct lempok moulded in various forms. There is a square and wrapped in wax paper thin, some are wrapped in plastic in the form of elongated transparent.

  • Durian-pulp 
  • Thick coconut milk 
  • Sugar as much as 25% of the weight of durian-pulp
  • Brown sugar
  • Fragrant pandanus
  • Maize Powder
  • Vanilla Powder
  • Salt
Equipment used: 
  • Spoon or the like to separate the seeds and durian-pulp with the way erode / curry slowly 
  • Knives 
  • Scales to measure the weight of durian flesh 
  • Pan for cooking lunkhead. 
  • Basin 
  • Stove 
  • Durian fruit split and the contents removed. 
  • Then the meat is separated from the seeds by gently scraping perlaha so as not to injure the seed. Unutk can scrape it with a spoon or the like. 
  • Then the pulp is used weighed. 
  • Enter the pan pulp and thick coconut milk 
  • New added sugar and brown sugar. To add a taste of what will be produced lempok added to the mixture of vanilla, budgets and fragrant pandan leaves. 
  • Then the dough is cooked on the stove. 
  • During cooking add cornmeal gradually and must constantly stirring and inverted until soft and pure (no sticky dodol in a frying pan). 
  • When ripe (brown), the mixture was poured in a dish or mold and allow to cool for 18 hours and then stored. 
  • Then can be packed in plastic bags. 
Packaging :

Lempok durian itself has a SNI (01-4313-1996) and durian fruit to be used As with the production process has SNI (01-4482-1998) Based on the research already conducted lempok be packed with aluminum foil, plastic wrapping, paper, parchment (Parchement paper) and aluminum foil + wrapping. Having conducted observations of water levels, free fatty acids, total fungi and found that sensory observations durian lempok packaged using parchment can extend the life of durian lempok store longer (191 days) compared to aluminum foil packaging (113 days), aluminum packaging + wrapping (122 days) and packaging wrapping (33 days). 

Pandan Sweet Cake with Glutinous Rice and Pandan Essence

picture of http://thaifood.about.com

This steamed rice cake is delicious and healthy - light in sugar, high in protein, and low in saturated fat. Like most desserts, this cake calls for sticky rice (also called "sweet rice") and heart-healthy coconut milk. Pandan is a green paste made from pandan leaves (a herb) - which makes it a nice dessert for party. This cake is delicious on its own, either served warm or at room temperature or cool. Or dress it up with fresh fruit and a little toasted coconut.

1st LAYER:
  • 1 cup of glutinous rice (sticky rice) soaked in water for at least 30 minutes or up to 3 hours
  • 1 ¼ cups of thick coconut milk
  • ¾ tsp of pandan paste/essence
  • 2 tbsp of white or brown sugar
  • A pinch of salt
2nd LAYER:
  • 5 eggs
  • 1 ¼ of cups thick coconut milk
  • ½ cup of white or brown sugar
  • A pinch of salt
  • 2-3 drops of pandan paste/essence
  • 2 tbsp of rice flour
  1. Use a steamer for this cake if you have one. If not, you can assemble one by placing a bamboo steamer or large colander inside a wok or large pot (bamboo steamers work well and can be purchased very cheaply at Asian grocers). Then place a greased cake pan (9 inch) inside the steamer/colander. Make sure to put at least 1 inch of water in the bottom of your wok.
  2. If your cake pan takes up all the room in the steamer (as mine does), leave off the steamer lid. Instead, use the wok cover (or a very large frying pan cover). Make sure the cover is large enough to allow steam to pass from the bottom of the wok over the top of the cake. (To see what this looks like, click on the step-by-step version of this recipe above.)
  3. After soaking the rice (see ingredients), drain the rice and stir it together with the other "First Layer" ingredients. Mix well. Note: The pandan paste/essence will turn your batter green, and will also give your cake a nice flavor.
  4. Pour this mixture into the cake tin and even out the surface with a spoon. Then cover and allow to steam at high heat for 20 minutes. Be sure to add more water to the wok as needed.
  5. While first layer is steaming, prepare second layer. Beat the eggs with a fork for 30 seconds.
  6. Add the coconut milk, sugar, salt, and pandan paste. Lastly, sprinkle the flour over. Beat by hand or with an electric mixer until the batter is more or less smooth.
  7. The first layer is done when the rice has absorbed the liquid. When first layer is cooked, gently press down on it with a fork to even out the layer.
  8. Slowly pour the second layer mixture over the first layer. Now cover and reduce heat to medium. Continue steaming for another 20-30 min, or until the custard has set (an inserted fork should come out clean). Note: your cake tin can be filled up to the rim, as this cake does not rise very much.
  9. An optional step is to the underside of a greased spoon over the surface of the top layer as it is setting (allow it to develop a crust before you do this). If you do this several times, it will even out the layer and give the top a nice sheen.
  10. Allow cake to cool at least 10 minutes before cutting. Serve as is (it's delicious plain) or with a little fresh fruit and a sprinkling of toasted coconut.
  11. Step by step with picture

24 January 2010

Kare Rajungan (Craby Curry) Recipe originally from Tuban (East Java)

 picture of http://resepmasakanhalal.blogspot.com


  • Large crab 2 tails
  • 500 ml thick coconut milk
  • 2 tablespoons cooking oil
  • 2 pieces of bay leaves
  • 2 pieces of orange leaves
  • 1 stalk lemongrass, crushed
  • 1 tablespoon granulated sugar
  • Salt ½ tsp
  • Flavor to taste (optional)
  • 10 grains of cayenne
  • Water 1 liter
  • 1 stalk leek, sliced oblique
Subtle seasoning:

  • Kemiri 3 points
  • 3 cloves garlic
  • 3 Red onion
  • Red Chili 6 points
  • 1 cm ginger
  • 1 cm turmeric
  • 1 tsp coriander
  • Cumin ½  tsp
  • 1 tomato

  1. Slow beat at the feet and body, set aside
  2. Saute mixture until fragrant herbs, spices include lemon grass and leaves, add water and cook until boiling
  3. Enter crabs, cook until the water is low, put coconut milk and cook until boiling
  4. Enter chilli and leek, lift
  5. Serve

Bubur Manado Recipe (Manado Porridge) with Vegetable, Fish, and Tomato Sauce

picture of http://ryangerald.wordpress.com


  • 250 gr rice, washed, drained
  • 1 ½ l water
  • 1 cm ginger, crushed
  • 2 stalks Serai, crushed
  • 2 tsp salt
  • 250 g sweet corn, cut
  • 50 g spinach leaves
  • 50 g watercress leaves
  • Long beans 75 grams, cut into 4 cm
  • 200 gr Red Sweet Potato/yellow squash (kabocha), peeled, cut into 1x2x2 cm
  • 300 pieces of basil leaves
  • 200 g for 4 swordfish, fried

Tomato sauce:

  • Cayenne pepper 6 pieces, sliced ½ cm
  • 3 red chili pieces, sliced ½ cm
  • Red onion, 4 cloves, thinly sliced
  • Tomatoes 2 pieces, sliced 1 cm square
  • Lime juice / lemon juice 1 tbsp
  • 1 tsp salt


  1. Boil water in a pan, put the rice, lemon grass and ginger. Cook until boiling.  Add salt and add the corn, mix well
  2. Continue Cook, just enter the sweet / yellow squash, add beans, cook until the sweet potato / pumpkin is soft, put spinach, kale, and basil leaves and stir
  3. Cook returned a few minutes until the vegetables cooked but not mushy, remove
  4. Serve with tomato sauce and complementary fried cob

Cucur Cake Recipe from Wheat and Rice Flour (Manado Originally)

picture of http://indonesian-food-recipes.blogspot.com


  • 250 g Rice flour
  • 250 gr Wheat flour
  • 400 gr Red Sugar
  • 500 ml Water
  • Salt to taste
  • 800 ml cooking oil, for frying

  1. Boil water and sugar to boil, lift, strain
  2. Mix the rice flour, wheat flour and salt, mix well, pour the sugar syrup bit by bit while stir well for 15 minutes
  3. Pour the remaining sugar syrup, stirring with a spoon concave, stir for 15 minutes
  4. Allow the dough for 1 hour
  5. Fried dough with a little oil and heat until cooked, lift
  6. Serve

Putu Tegal (Putu Cake from Tegal) Recipe with Glutinous Rice

picture of http://resepmasakanhalal.blogspot.com


  • 250 g glutinous rice flour
  • 50 gr sago flour
  • 1 / 2 tsp salt
  • 1 tbsp waters whiting
  • Pandan paste to taste
  • 250 ml of warm coconut milk (from 1 / 2 coconuts)
  • 5 pieces of plantain (pisang raja), cut into 5 cm
  • 1 / 2 coconut, grated
  • 1 pandan leaves, cut into pieces
  • 1 / 2 tsp salt
  • Sugar Powder

  1. Mix glutinous rice flour, sago flour, and salt, mix well
  2. Enter the whiting water and coconut milk, stir well, add the pandan paste, mix well
  3. Take 3 tbsp batter, put a piece of banana, rounded in accordance with the form of a banana, do the same thing until the dough out
  4. Steam for 20 minutes together with (a mixture of grated coconut, salt) and pandanus leaves, after mature coat with coconut mixture and salt
  5. Serve with powdered sugar

Tim Telur Susu (Steamed Milk Egg) with Shrimp Recipe for Kids


  • 4 eggs, beaten
  • 50 gr shrimp peeled, chopped
  • 1 tbsp onion, chopped
  • 1 tsp garlic, minced
  • 2 tbsp tomato sauce
  • Salt to taste
  • Pepper powder to taste
  • 1 tbsp chopped celery

  1. Eggs, shrimp, onions, garlic, tomato sauce, salt, pepper, and celery mixed flat
  2. Take a small bowl, spread with oil, pour the mixture, then steam with small fire
  3. After cooking, remove, remove from the mold, and serve

Tim Bayam Keju (Steamed Cheese Spinach) with Egg Recipe for Kids


  • 50 g spinach, boiled briefly (about one minute) and then drained
  • 100 ml broth
  • 50 gr grated cheese
  • 1 egg chicken
  • Nutmeg to taste
  • Salt to taste

  1. Chopped spinach
  2. Beat eggs, add broth, cheese, spinach, salt, and nutmeg. Stir to mix
  3. Take two small pyrex, spread with margarin, pour the batter and steam over medium heat until cooked, remove and cool
  4. Once cool, remove from the mold and ready to serve

23 January 2010

How to Make Pempek (Palembang-Indonesian Fish Cake)

This kind of methodes are found on http://www.thejakartapost.com :
  • First, mix minced fish meat with an equal amount of water. Add salt to taste while stirring. Then add a little tapioca (sago) and keep stirring until the mix is smooth. Eventually this forms dough that isn't sticky and can be easily shaped.
  • The way pempek is made influences its texture and aroma, especially during the step of stirring in the tapioca flour to produce the dough. While stirring it is important to avoid trapping air bubbles inside the dough.
  • After the dough has been formed it can be made into various types of pempek or other foods such tekwan, model, celimpungan, or kemplang (chips). Various types of pempek can be made from the dough base.
  • The next step is to cook the dough, whether by boiling, steaming, frying or grilling. It usually takes around 20-90 minutes to boil pempek, especially for pempek lenjer. The aim of boiling is to preserve the essence that develops during the gelatinization process, so that the granules of essence develop and the protein is denaturized. This should be done at 80 degrees Celsius for 30 minutes.
  • The boiling and steaming processes should be closely supervised so that few nutrients are lost. However, the protein, vitamins and minerals from the materials can be dissolved in boiling water or steam, so that the level of nutrients in pempek decreases.
  • After being cooked the pempek is drained and chilled for a little while to ensure it doesn't deteriorate quickly. Pempek has a relatively short shelf life; it can only stand for around three days at room temperature. Kept in a refrigerator, its shelf life can increase to around four weeks. However, if it is vacuum-packed and kept frozen it can be preserved for 40 days or more.
  • If kept too long a skin will form on the surface of the pempek and affect the flavor. Another way to help preserve the pempek is to remove the water that sticks to its surface using a clean cloth. If you're planning to take it on a long journey, sprinkle the surface of the pempek with tapioca flour to keep it dry.

15 January 2010

Chicken Karahi Recipe


  • ½ kg chicken
  • 3-4 tomatoes –chopped ( optional)
  • 1 onion chopped
  • 3-4 whole green chilies
  • ¼ tsp crushed black pepper (Kali Mirch)
  • ½ tsp salt (according to taste)
  • 3 tbs oil
  • 1 tsp garlic (Lehsan) paste
  • ½ tsp ginger (Adrak) paste

  1. Remove skin of tomatoes.
  2. In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
  3. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
  4. Serve with boiled rice.
  5. copied from desicookbook

10 January 2010

Bakewell Slice Recipe

  • 1 cup plain flour
  • 90 g butter
  • 1 tbsp caster sugar
  • 1 tbsp water
  • 1/2 cup raspberry jelly
  • 1/4 cup almonds, flaked
  • 185 g butter, extra
  • 3/4 cup caster sugar, extra
  • 3 eggs, lightly beaten
  • 1 cup ground almonds
  • 3/4 cup plain flour, extra
  1. Preheat oven to 210C. Brush a shallow cake tin with oil. Cover base with paper, extending over two sides, grease paper.
  2. Place sifted flour, butter and sugar into a food processor and blend for 10 seconds until mixture is fine and crumbly. Add water, process 5 seconds until mixture is smooth.
  3. Turn mixture into tin, press evenly over base using lightly floured hands. Bake for 5 minutes and allow to cool.
  4. Using electric beaters, beat extra butter and sugar in large mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add almonds and extra flour. Using a wooden spoon, stir until just combined.
  5. Spread pastry base evenly with jam. Spread evenly with topping, sprinkle with flaked almonds. Bake for 30 minutes or until lightly golden, cool in tin. Cut into fingers when cold. Read More >>

Bakewell Slice Recipe (Bake Well Slice)

picture of http://www.mykitchensnippets.com

Bakewell is a traditional British baked dessert which consists of a short crust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds. This famous British tart made in the picturesque town of Bakewell in the Derbyshire Peak District. It is a delicious dessert.

Crust Ingredients:

  • 1 cup of flour
  • 6 tbsp of cold butter
  • 1 tbsp of sugar
  • Topping Ingredients:
  • 6 tbsp of butter
  • 1/2 cup of sugar
  • 3 eggs
  • 1 cup of ground almonds
  • 3/4 cup of flour
  • 1/2 cup of raspberry jam.
  • 1/4 slice of almonds

  1. Pre-heat oven at 375 degree Fahrenheit. Line and lightly greased a 8" x 8" square baking pan with parchment paper, overhang on both side
  2. Process all the crust ingredients using the pulse action until fine and crumbly in a food processor
  3. Press it evenly to the base of the baking pan, then bake it for about 10 minutes, remove it from oven and let it until cool
  4. Make topping, beat sugar, butter and eggs until light and creamy, then add in flour and ground almonds, mix until well combined
  5. Spread the raspberry jam to the crust, spread the topping over the jam and sprinkle the almond slices to the top
  6. Bake for about 25 to 30 minutes, until golden brown
  7. Cool it completely before cut to serve

Bika Ambon Recipe originally from Medan North Sumatera

Bika Ambon is a kind of cake from Indonesia. Made from materials such as eggs, sugar and coconut milk, Bika Ambon generally sold in the sense of pandanus, although now available also other flavors like durian, cheese, chocolate.

Bika Ambon origins are not known clearly. Although the name contains the word "Ambon", Bika Ambon known as souvenirs typical of Medan. Mojopahit Street, Medan Petisah is a most famous sales region of Bika Ambon in Medan, North Sumatera. There are at least 40 stores that sell this kind of cake.

Bika Ambon usually can survive in the best condition for about 4 days, because after that the cake is beginning to harden. 

Ingredients :
Dough I
  • 200 ml cold water
  • 1 tbsp of instant yeast
  • 3 tbsp of white sugar
  • 200 gr glutinous rice flour
Methode :
  1. Take 5o ml water, add the yeast and i tablespoon of sugar. Mix in 50 g of the glutinous rice flour, stir and leave to stand until foamy bubbles form on the surface
  2. Add another 50 ml water i tablespoon of sugar and 50g of the glutinous rice flour, mix thoroughly and leave to stand for approximately 30-45 minutes
  3. Repeat the last step another two times
Dough II
  • 600 ml coconut milk, boiled with 10 pieces of kaffir lime leaves, boil until oily. Cool
  • 20 egg yolks
  • 10 egg whites
  • 800 gr white sugar
  • 400 gr glutinous rice flour
  • a little vegetable oil
  1. Beat the egg yolks and egg whites for 10 minutes until thick and fluffy
  2. Add the  glutinous rice flour and Dough I
  3. Mix thoroughly then add the coconut milk
  4. Leave in a warm place to rise for about 3 ½ hours until foamy
  5. Place sand on an oven tray and heat in the oven at a 180 ° Celsius together with a springform which has been greased
  6. When the springform is heated take out of the oven and pour the cake mixture into the baking form
  7. Place into the oven leaving the oven door ajar
  8. When little holes form on top of the cake place a lid on top of the springform
  9. When the cake is almost done turn on the top grill and take off the lid. Leaving the door ajar grill the cake until a golden brown on top
  10. Bake for another 20 minutes with the door closed

09 January 2010

Sate Padang Recipe

picture of  www.indonesianfoodonline.com

Sate of this type comes from Padang City. But do not hope you can find Sate Padang in his hometown, because in Padang, Sate Padang just called satay. So, you can only find Sate Padang in the outside of Padang/West Sumatra. Although known by the name of Sate Padang, but if you really trace this type of satay comes from Pariaman, West Sumatra (Sate Pariaman).

Sate made from beef cuts and innards. From the looks, as if the satay was dry because the meat was not marinated spices before baking, but boiled in broth with spices. But if we eat, actually very tender satay because before burning, the meat is first boiled until cooked. Thus, the purpose of roasting meat/sate not for cooking, but only to get the smell of roast.

Sate Padang specialty lies in the extraordinary sauces good, biting the seasonings, especially if we ate sate in the area of origin, Padang and surrounding areas. Once outside West Sumatra, had reduced bite levels due to the taste of some area people.Sauce not made of peanuts, but the broth mixed with spices and thicken rice flour. The Sauce has yellow-brown color, gravy and served with pieces of lontong.

  • 150 grams of beef tongue, boiled, diced
  • 150 grams of beef lungs, poached, diced
  • 150 grams of beef liver, cooked, diced
  • 400 grams of meat Brisket
  • 1000 ml of water to boil the meat
  • 1 bay turmeric leaves
  • 1 stalk lemongrass, take the middle, crushed
  • 1 kandis tamarind
  • 40 grams of rice flour and 50 ml of water, diluted to thickening
  • 2 tbsp fried onions
Subtle seasoning:
  • 10 red onions
  • 1 tsp coriander
  • 1 tsp pepper
  • ¼ tsp cumin
  • 3 cm turmeric, roasted
  • 2 cm ginger
  • 1 cm galangal
  • ½ tsp sugar
  • 1 ¼ tsp salt
How to Make Sate Padang:
  1. Meat and water boiled until the meat is tender, then diced, then take 750 ml of water gravy, if still less add water.
  2. Add the beef tongue, liver, lung, soft spices, turmeric leaf, lemon grass, and kandis tamarind, and boil over low heat until the broth remaining 500 ml.
  3. Separate the meat, then skew the liver, lung, cow's tongue cubes alternately.
  4. Boil again gravy, thicken with rice flour solution and cook, stirring frequently, until bubbling.
  5. Bake satay until fragrant
  6. Serve satay with sauce and sprinkled fried onions

Sate Ayam Madura (Madura Chicken Satay)

picture of http://www.indonesiaindonesia.com

Sate Madura came from Madura island, but the sate of this type are well known outside the island of Madura. In Indonesia there are many types of satay is made from raw chicken, for example, chicken satay Cilacap, Ponorogo Chicken Satay, or Chicken Sate Blora. However, Sate Madura remains a prima donna in various cities in Indonesia.

Sate Ayam Madura very distinctive native taste, soft and sweet on the tongue, because it is made from domestic chicken (local). Although it is very simple, but the chicken satay madura tongue still teasing us wherever we traveled in the middle of the city in Indonesia. Why is it simple? Because the spices used and the cooking method is very simple. Before roasted, the chicken meat with a skewer stick overthrown at the first roll of peanut sauce mixed with soy sauce.  After a half-cooked, satay roll again overthrown in the sauce and then baked again until completely cooked. That is why, although a simple marinade, but it was very special, because with spiced repeatedly, then taste the flavor really permeates through to the inside.

Once cooked, satay served with peanut sauce mixed with soy sauce. Squeezed Lime and a sprinkling of fried onions added to the smell and taste delicious satay madura. If we hungry, we can add the sliced lontong onto sate madura. Can also add chopped carrots or cayenne pepper to taste spicy lovers.

Main Ingredients:

  • 750 grams of chicken meat, diced, with skewer skewer
  • 4 tbsp soy sauce
  • 2 tsp cooking oil

Peanut sauce:

  • 250 grams of peeled peanuts, fried and mashed
  • 3 small red chilli fruit, boiled
  • 4 cloves pecan, deep fried
  • 3 large red chilies, boiled
  • 4 tbsp sugar, sliced
  • 1 1 / 2 tsp salt
  • 600 ml of water

Supplementary Material:

  • 3 stalks lontong
  • 3 tbsp soy sauce
  • 3 lime fruit
  • 1 1 / 2 tbsp fried shallots

13 red chili (cabai rawit), boiled and mashed

How to Make:

  1. Peanut sauce, puree peanut sauce ingredients, except water. Pour water into the pan, then boiled together with the already blended ingredients and stir until cooked.
  2. Take 150 grams of peanut sauce, soy sauce and cooking oil. Mix well, dip the chicken satay in the dough, flat coat.
  3. Bake until half cooked, coat again, then baked again until cooked.
  4. Serve the satay with peanut sauce, complementary, and sambal.