Serabi Solo

Akhirnyaaaaa bisa juga ikutan acara masak bareng setelah sekian lama absent dr dunia blogger karena sok sibuk, hehehhee. Karena temannya kali ini berbahan beras dan harus berupa kuliner indo. Maka pilihanku serabi ini, selain gampang dibuat, juga cemilan yang selalu bikin aku kangen pulang kampung halaman.

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.

Ingiderents:

-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

Note: Just before serabi cooked, add topping as desired. serve while still hot

Pisang Rai

-banana (special for fry/plantain)
-1/2 cup water
-salt
-pandan leaves
-1 cup rice flour
-grated coconut
-sugar

1. Place flour in bowl and make well in the middle, add salt and water
2. mix well until batter evenly smooth to coated (medium thickness)
3. Bring to boiled 1 liter water with add some salt and pandan leaves
4. then coated banana into flour batter and deep boiled into water approximately 10 min
5. drain from the excess water and coated with steam grated coconut
6. sprinkle with sugar

keripik tempe (tempeh crackers)

Actually tempeh crackers available in Asian store here, but i don't like the taste, its sweet instead of savory. Yes for me tempeh crackers should not be sweet but savory. Thats way i made it. Since tempeh was easy here so i prepared alot tempeh crackers and kept in the air container. I guess it will last for 2 weeks or even more. Yummy!



Ingiderents:
-tempe(h) 250 gr, slice thin 1/2 cm width
-rice powder 50 gr
-tapioka flour 2 spoon
-coriander pow 1/2 tsp
-turmeric pow 1/4 tsp
-salt as required
-lime leaves slice 1 tsp ( i dont use)
-kapur sirih 1/8 tsp *sorry i dont know in english*
-garlic crushed 1 tsp
-water as required
-oil for frying

mix rice powder and tapioka pow with water until medium consitency, mix well to get smooth batter, add salt and other ingidirents. Deep tempe into batter and deep fry until golden colour.
Drain from excess oil and let it cool, store in air tight jar.

Roti bagelan (bagelan bread)

Roti bagelan is famous snack from Bandung, West Java. Crispy bread spreading with butter and sugar. I have to much left over bun and started get boring to eat with jam. I do remember my beloved mom she always creative to reproduce something was left in the kitchen. And here is one of her idea, instead throwing the buns you can make simple snack and for sure nothing left ! Enjoy ur evening tea with bagelan bread ;)

-buns ( i used left over but not yet expired)
-unsalted butter (room temperature)

-sugar for sprinkle

Cut the buns into two then spread with butter and sprinkle all over the bread with sugar

baked in the oven until golden colour and crispy.

Tofu tikka masala

I went to Indian restaurant last week and got suprise there was menu "tofu tikka" which is vegetarian version instead using chicken. Here i share with you tofu tikka masala but i made bit modification from chicken tikka recipe. A good variation to cook tofu and more healthy because consumed less oil. For spicy lover i guess may enjoy tofu tikka, its crunchy and rich of flavour ;)

Ingiderent:
-1 blok tofu, cut into pieces
-2 spoon oil

For the spices:
-garlic powder 1 tsp
-chili kashmiri powder 1 tsp
-coriander pow 1 tsp
-cumin powder 1/5 tsp
-blackpapper pow 1/4 tsp
-1/2 tsp gingre pow or fresh
-1 tsp paprika pow
-food colouring (i dont use)
-salt
grind all the paste and make thick paste

Marinated tofu with the spices min 1 hour then grill until both side cook

Serve with yogurt raita

Lemper abon

I brought banana leaves couple days ago, its has started yellow colour and i have to use immidiately. As u know banana leaves quiet expensive here and i don't wanna throw it ;) I was drolled over of Ayinda's lemper and here is her lemper version. The only thing i did not make the filling sama as her, i used abon for substitute since i have 2 kg abon at home :D (its given from my mother when she visited me last time)

source: ayinda's kitchen

-glutinous rice "ketan" 500 gr (soaked in water min 2 hour or overnight)
-coconut milk 400 ml
-salt as required
-banana leaves for wrap

Filling: ( i used abon for substituted)
-mince chicken 400 gr
-lime leaves 1
-bay leaves 1
-150 ml coconut milk
-little oil

grind to paste:
-onion 3
-garlic 2
-kemiri 2 (candle nuts)
-coriander pow 1 tsp

For filling: heat oil in the pan then saute onion paste until fragrant, add bay leaves, lime leaves and mince chicken. finally add coconut mil and salt. cook until chicken has change colour and water absorb.

For glutinous rice:
-wash and drain after soaked in the water
-steam for 15 min
-then cooked with coconut mik until water has been absorb
-add salt and mix well
-steam again for another 30 min

In the end:
-take banana leaves and put 3 spoon glutinous rice and put filling in the center
-rolled it until oval shape
-repeat until finish

note: selamat menikmati! bon appetite !

Twister

I have to prepare quick breakfast everyday, since iam always getting late to woke up "blushing". Twister is one of my fav, sometimes i prepared the salad in advance and kept in the refigerator, so when u needed just take it out and filled with the topping. Add the sauce as u desired ;)

-tortila, reheat as the insturction in the package
-chicken nugget
-salad: lettuce, cucumber and tomato
-sauce: mayonaise, ketchup and hot sauce

Tempe Mendoan

Tempeh= fermented soya beans, traditional Indonesiaan food rich in protein and calsium. To know more about tempeh klik http://en.wikibooks.org/wiki/Cookbook:Tempeh

One of my favorite tempeh was mendoan, fry tempeh coated with flour ;) Iam enjoyed very much with bird eye chili.

source: my mother

• tempeh 250 gr, slice wide and thin
• all purpose flour 100 gr
• garlic paste 1 tsp
• candle nuts (kemiri) 2 crushed
• turmeric powder 1/2 tsp
• salt
• water as required
• spring onion
• oil for frying

Mix water and flour to make thick batter, add all ingiderent and stir well. Coat tempeh into batter and deep fry until golden colour. Serve while still hot with eye bird chili or hot sauce.

Mocha Pound Cake

source: recipezaar

2 cups unsifted cake flour ( i used all purpose flour)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 2/3 cups sugar
5 large egg, at room temperature
2 teaspoons mocha paste

1. Preheat oven to 325* (F).
2. Spread solid shortening on bottom and sides of 9x5x3 inch loaf pan, or 9-inch tube pan.
3. Dust evenly with flour; tap out excess.
4. Set prepared pan aside.
5. Sift together flour, salt, and baking powder.
6. In a mixing bowl, beat butter until soft and fluffy.
7. Gradually add sugar and beat until very light and creamy.
8. Add the eggs, one at a time, beating well after each addition.
9. Beat in mocha paste
10. By hand or on low speed, gradually stir in flour mixture-- blend well.
11. Pour batter into prepared pan and bake in preheated oven for 1 hour and 15-20 minutes for loaf pan (40-45 mins. for tube pan), or until toothpick comes out clean.
12. Cool the cake in its pan on a wire rack for 20 minutes.
13. Slide a knife around the edges to loosen the cake from pan.
14. Remove cake from pan, flip up-right, and cool completely on wire rack.

roti goreng sosis

Roti goreng sosis means bread sausage fry. Getting bored with the same breakfast daily, this is another variation for quick breakfast. Just take few minute to prepare and easy used the left over bread. You can add any sauce as u desired but I prefer hot chili sauce, hmmmm yum!

-bread

-sausage

-egg 1

-bread crumb

-oil for fry

Rolled sausage with bread then dipped into egg beaten. Then covered with bread crumb and deep fry until golden colour.

Rice crackers (kerupuk beras)

Punya nasi sisa? jangan langsung dibuang lebih baik di gunakan buat bikin kerupuk. Ide ini tercetus karena dulu jaman masih disolo aku selalu liat ibu ibu sering jemur nasi sisa yang telah diolah jadi kerupuk. Kalo di Jawa kerupuk ini dinamain gendar atao kerupuk beras. sebenernya bikinnya harus pake "bleng" atau obat khusus buat bikin kerupuk, karena digurun ga ada yah coba bikin tanpa pake bleng ternyata hasilnya enak juga loh, lumayan lah buat tombo kangen makan kerupuk beras :D Karena disini udah mule panas "banget" jemur pagi sore dah langsung bisa digoreng ;))

-nasi sisa
-bawang putih 1 buah haluskan
-garam dan penyedap

Panaskan lagi nasi sisa dengan dikukus atau dimasak dengan ditambah sedikit air, kemudian beri bumbu dan tumbuk sampe agak halus (punyaku ga alus alus amat maklum males, kikikiki) kemudian tekan tekan kedalam loyang persegi dan masukkan fresher min 1/2 jam biar nasi agak mengeras. Iris tipis tipis dan susun diatas nampan kemudian jemur sampe matang. Goreng dengan minyak panas

apple bread puding

I have no idea to prepare quick dessert, since i have some left over bread was not eaten, finally i made simple bread apple puding :D i prefer serve while its hot, hmmmm cinnamon and apple flavor was fabolous ^_^

-left over bread 8 slices
-milk 200 ml
-melted butter 2 spoon
-sugar 50 gr ( u can add more if u like more sweet)
-egg 2
-apple 1, sliced
-cinnamon powder 1/2 tsp

whisked egg with milk and sugar, then dip bread into milk batter. add melted butter and mix well. arrange apple slice in the top and sprinkle with cinnnamon powder. Baked for 25-30 min

Gemblong ketan item

Black Gemblong which is main ingiderent from black glutinous rice powder, coconut shreded and coating with sugar. You can find easly this snack from the street vendor or night fair in Jakarta. The typical of this snack was chewy and sweet when being eaten. One of my snack favorite when i was still little girl :D

-black glutinous powder 150 gr
-white glutinous powder 50 gr
-1/2 tsp salt
-coconut shreded 150 gr
-150 ml coconut milk
-oil for frying

for coating:
-sugar 150 gr
-100 ml water

Mix the glutinous powder with coconut milk, greated coconut and salt, knead the dought for 5 min. divide the daugh into small ball and make oval shape.

Heat oil in the pan then fry the dough until colour has change (do not used big flame otherwise the dough will not get cooked inside). let it cool

Bring to boil sugar and water until start get thickness and coat gemblong untill all side covered with sugar

Pipes Tuban

Pipes tuban one of our tradional dessert, easy to made and always yearned for. My mom she used to made this dessert when we had left over bananas. No one like banana fruit but if has been cooked in "pipes tuban" definetelly everybody could enjoy. Originally pipes tuban covered with banana leaves because very diffucult to found here i used alumunium cup as subtitute.

Banana/ plantain 2
coconut milk 100 gr
egg beaten 2
sugar 50 gr ( u can add more if u prefer sweet)
vanila essence 1/4 tsp
salt little

cut banana into small pices then mix all the ingiderents. take 2 spoon banana batter then covered into banana leaves repeat until batter has finished. steam for 20 min

for option: u can pour all the batter into baking dish then steam for 20-30 min. serve cold or hot

Onde onde

For filling:
-moong beans 250 gr (soak over night)
-sugar as desired
-vanilla essence 1 tsp
-water

For skin:
-500 gr glutinous rice powder
-3 spoon rice powder
-1 tsp salt
-200 gr sesame seed
-water as required
-oil for frying

For the filling: cooked all ingiderents and let it boiled and water has finished. Add sugar as desired for the sweatness. Smash well and keep a side.

For skin: For the skin, mix all the ingredients (except the sesame seeds) to get a pliable dough. Add a little water if it is too dry or add a little more flour if it is too soft. Divide into 10=15 balls. Form each portion of dough into balls, make a small hole and put in some filling. Seal and form into ball again. Dip in water and coat with sesame seeds. Heat oil and deep-fry the balls on medium heat till golden brown. Drained and served when its cool.

Pastel

Snack yg selalu ngangenin deh, dulu sih gampang tinggal beli di mba mba yg lewat depan rumah, skg kudu ngubek dapur dulu kalo kepengen makan hehehehhehe. Ternyata buatan sendiri lebih enak lho kulitnya renyah dan empuk, buat pastel ga sesulit perkiraanku ternyata :D




Resep: Yasa boga

Bahan kulit:
Tepung terigu 250 gr, mentega 50 gr, telur 1 buah, garam 1/2 tsp, air 75 cc
Bahan isian:
wortel 1 buah rajang kotak, kentang 2 buah rajang kotak, soun 25 gr, ayam cincang 100 gr, bawang merah dihaluskan, bawang putih dihaluskan, merica +garam + penyedap, larutan air tepung 2 sendok makan

Cara membuat:
Kulit: Campur semua bahan kulit dan tambahkan air sedikit demi sedikit kemudian uleni sampe adonan dapat dibentuk, setelah itu diamkan selama 10 min.
Bagi adonan menjadi beberapa kira kira 10 bagian kemudian giling tipis dan bentuk lingkaran, lakukan sampe adonan habis.
Beri tepung agar kulit tidak lengket satu sama lain.

Isi: panaskan sedikit minyak kemudian tumis bawang merah, bawang putih sebentar. Masukkan ayam giling dan tumis sampe ayam berubah warna. kemudian masukkan wortel dan kentang bubuhi garam +penyedap+ merica serta sedikit air. Masak sampe matang dan masukkan soun terakhir, agar kuah mengental masukkan larutan tepung dan biarkan sampe semua bahan mengering dan matang.

Penyelesain: ambil satu adonan kulit kmd masukkan satu sendok bahan isi serta irisan telur rebus, lipat dan bentuk pinggiran pastel dengan cara dicubit cubit atau kalo punya cetakan pastel lebih mudah, tinggal dicetak menggunakan cetakannya.
Goreng dengan minyak banyak sampe coklat keemasan, tiriskan dan sajikan selama masih hangat :)

Homemade pizza

This is the fisrt time i made pizza, actually i was suprized my fisrt pizza turned good and tasty. The only things, bit hard work to preapred dough pizza by your hand :P Anyway am so glad i can make my own pizza :-) I used 1/2 recipe because i dont like thick dough, i like thin one and crispy...

Dough

• 1/2 package dry yeast
• 1 1/4 cup raising flour
• 1/2 cup warm water
• 1 tsp caster sugar
• 1 tsp oil

Topping:

• 50 gr tomato paste
• 50 gr mushroom
• 1 ball paper
• 2 sliced smoke beef
• 5 pieces sosage
• 1/2 cup permesan cheese
• salt to tasted
• paper to tasted
• garlic, crushed 2 tsp
• olive
  

Add yeast to the water and stir until dissolved. Add sugar, oil and flour. Knead dough until elastic, for 15 to 20 min. Set mixing bowl filled with dough in warm water for 5 minutes to rise. Pat dough out on a well-greased pizza pan.
Layer with topping ingederents as desired.

-------> before grilled

Martabak manis (Sweets pancake)

Actually i wanna made "martabak" but is not real good performance, its indonesian sweets, available on night time in Indonesia, u can find everywhere along the road side in Jakarta. They called it "martabak terang bulan" I dont know what is the meaning, but on the real meaning terang bulan means, moons bright :). Its sweets and so delicious stuffing with any kind of ingederents, like chocolate, peanuts, cheese, icing sugar and milk. So be careful for ur weight :p

Ingederents

• warm milk 500 ml (i used low fat milk)
• all purpose flour 300 gr
• sugar 50 gr
• baking powder 1 tsp
• yeast 2 tsp
• salt for tasted
• 3 eggg

Stuffing

• chocolate chips
• cheese
• butter
• peanut jam

Direction:

1. Mix all dried ingederent, flour, baking powder, salt and yeast
   
2. Beat egg and sugar in the mixing bowl until foamy
3. Then add dried ingiderents, mix ingederents with spatula
   
4. Stirring only until smooth
5. Cook until brown on one side and around edge; turn and brown the other side.
6. Fill stuffing into the panckace ( u can fill anything u desired)
   
7. Served hot
   

Dosa Recipe ( Indian breakfast)

Dosa is common for South Indian breakfast with varous accompany likes shambar and cutney.

Ingedirent for Dosa:
2 cups (360 g) rice
1/2 cup (90 g) split and husked Bengal Gram
1/2 tsp fenugreek seed
2 tsp salt
Oil for cooking dosas

Direction:

1. Soak rice, daal, and fenugreek seeds together overnight.
2. Grind these ingredients together to a very smooth.
3. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5-6 hours, or overnight.
4. Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
5. Heat tava (dosa pan) very hot, splash a little water over it, and with a ladle, immediately pour some batter onto it, spreading it thin, with a circular motion.
   
6. Lower the heat and put a little oil around the edges. When edges start browning a bit, it is almost done.
7. Served with chutney and sambhar
   

For chutney:
coconut 1 cup (freshly grated)
fresh green or red chilies 2 (chopped)
garlic 1 clove (optional)
water 1 cup
Salt as per taste

Seasoning:
vegetable oil 1 tsp
black mustard seeds 1 tsp
urad dhal 1 tsp
curry leaf 1 spring

Direction:

1. Grind all the Ingredients, except seasoning
2. Blend the mixture until it forms a coarse paste. Transfer it to a bowl.
3. Heat the oil and when it is hot, add the mustard seeds and urad dhal.
4. When the seeds start spluttering, add the curry leaves.
5. Quicky stir the mustard seed mixture into the pureed coconut mixture.

Green Chili tempura

I Loved tempura chili, i tasted the first time in middle east in one of Indian restaurant. Its not spicy at all but so delicoius (for me). I used big size and green chili this time, so my tempura became giant, if u wanna to try please use smaller than this :)

Ingiderents:

• green chili 10 pieces
• chick pea flour (besan)
• water
• coriander leaves
• 1 tsp chili powder
• salt as required

Direction:

1. Mix all the ingederents and make paste
2. Cover green chili with the paste
3. Then deep fried
   
4. Drained and remove the access oil from chili
5. Served