Ayam Bakar Taliwang

Grilled Chicken Lombok Style

Lombok cuisine rich with herbs and spicy. The bumbu( spices) quite hot but can be reduce as your taste.

Ingredients :
1 young chicken, cut along the breasts
a pinch of coarse salt
1 tbsp lime juice/ kaffir lime juice
hot water as need to poached
1 tbsp vegetable oil for braising

Paste ingredient :
3 shallots
2 cloves garlic
half a size thumb of lesser galangal
dried chilli( as your taste)
red chilli, as your taste
1/2 tsp shrimp paste
1 tsp palm sugar
1 tomato

Methods:
Scratch the chicken with knife and rub with salt and juice. Blend all the paste ingredient until smooth then rub on to chicken both sides. Put the chicken in a deep pan add boiling water until nearly cover. Bring to boil and reduce the flame to lower, continue cooking to evaporate the water. Let it cool and ready to grill or oven.

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Kapurung

Sago ball mix Soup

serves : 4 persons

Kapurung traditionally well known in Luwu cuisine South Sulawesi. Apart from traditional sago processing, they also produce cocoa beans and coconuts. As a staple, sago comes as a main ingredient in cooking and baking.

One of the cuisine I know is Kapurung a simple sago soup where the sago balls formed by adding boiled water with rapid stir and two bamboo sticks to rolled on the mixture. Any green veggies such as callalo, chinese morning glory, long bean or green beans and corn kernels will flavoured the soup as well. The sour taste from young manggo and lime traditionally they use asam patikala a.k.a kecombrang( torch ginger, English).

The chilli sauce, I like to use lada katokkon ( habanero/ scotch bonnet pepper) together with tomatoes and shallots. All blanched.

For the sago balls I use African cassava flour( not tapioca flour), the flour color is creme not white as tapioca and taste better too.

The fish soup( pallumara), made from anchovy, turmeric, tamarind paste, ginger, lemon grass and fried shallots.

TSago ball :

1 cup sago flour( I use cassava flour), add a bit with tap water

boiling water

Add boiling water into the bowl filled with thick sago paste, leave a minute until turn transparent, stir fast until all sago done.

Veggies :

chinese morning glory

callalo

any green veggies

corn kernels

Pallumara :

100 gr Anchovy

1 tsp turmeric

1 tbsp tamarind paste

1 cm ginger

5 cm lemon grass

1 tsp maggi block

1 tbsp fried shallot

salt

water

Bring to boil all ingredient.

Chilli sauce:

habanero/ scotch bonnet

tomatoes

shallots

1/2 tsp shrimp cake( trasi)

blanched and ground with mortar and pestle.

Add sago balls into the soup, add more water, mix veggies and lime. Serves in bowl with shredded young mango.

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Ketoprak

Ketoprak Batavia

Serves : 1 person

Ketoprak is traditional Betawi cuisine prepared with rice noodle, fried tofu, rice cake, blanched bean sprouts, hot peanut sauce and top with crumbled prawn crackers. This is the most easy food and sometimes eaten as a breakfast or brunch, yes Indonesians eat heavy food for breakfast as a part of tradition sweet steamed cake in the morning.

Ingredients :

Fried tofu

blanched bean sprouts

rice noodles

rice cake( can be omitted)

sweet soy sauce

Peanut paste :

2 tbsp peanuts, tossed and ground

1 tsp shrimp paste( petis)

green/red eye chillies

1 clove garlic

salt

boiling water( to make the consistency in thick liquid)

Ground all peanut ingredients and add boiling water to the consistency. Place the rice cake, rice noodles, cutting fried tofu then pour the peanut paste topped with prawns crackers and sprinkle sweet soy sauce.

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Sop Saudara

Pangkep Beef Soup

I am a bit confuse how to give this soup a name where "saudara" means brotherhood, very odd if I call it brotherhood soup. I prefer Pangkep beef soup since it was invented there in South Sulawesi.

The soup very tasty with a hint of cinnamon, never get the exact recipe but the recipe I made quite close to the taste where I used to buy Sop Saudara in Pangkep.

For me the one in Pangkep at jalan Kelapa near the traditional market was the best ever, I tried so many in Makassar even Jakarta but they are not the same like I ever tasted. I like red chilli color in there where I couldn't find it elsewhere. A couple of potato balls fritter to complete the presentation bowl.

My Recipe quite different then others posted on internet.

Recipe by me

Ingredients:

500 gr beef, can be mixed with beef liver

250 ml coconut milk

1 lt broth from beef bones( can be subtituted with water and 1 tsp beef stock cube)

2 bay leaves

10 cm cinnamon bark

a slice of ginger

10 cm lemon grass

1/2 of nutmeg (2/3 tsp nutmeg powder)

2 lime leaves

a dash of pepper

Bring to boil and the beef tender, let the coconut milk curdles and broth clear.

Paste oil :

2 shallots( need 5 to 10 for Indonesian shallots)

3 cloves garlic

1 T corriander seed, tossed

1/4 tsp cumin

6 candlenuts

1 red chilli

1 T cooking oil

salt

ground the herbs and stir fry with oil for a minute. Pour over the broth.

Condiments:

vermicelli

Burasa(coconut rice cake)

sambal(chilli sauce)

kecap( sweet soybean sauce)

Potato balls fritters

Fried beef lung, thinly sliced and well marinated before fried

fried shallots

Methods :

When the beef tender, set aside and continue cooking for couple of minutes. Serves with condiments.

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Kue Lumpur

Traditional Mud Potato Cake

Has been long time ago since my last bite of this favourite cake. Smooth velvety taste which I can't really taste that it's actually mash potatoes in this mixture with young coconut meat bites.

The cake more well known in Java island and these days has lots of variations. My taste as usual is original made from eggs, wheat flour, mash potatoes and slices of young coconut baked in a special kue lumpur pan. Very simple but the taste incredibly rich.

Once I tried to bake them in oven with muffin mould but turned dry, at that time I didn't have kue lumpur pan yet. I was thinking to cover the top with foil will do the trick so the top stay smooth but still not as it use to be.so if you want to try this I suggest to bake them in a poffertjes pan if you don't have one.

Kue Lumpur pan made from aluminium composit which is lighter than cast iron eventhough still weight 2.5 kg specially bought it at Kopro traditional market in Jakarta- Indonesia when I was there for a holiday.

It made me laugh evreytime I remember how on earth I am going to carry this in my suitcase.

Recipe by my aunty

Ingredients:

375 gr potatoes, steam then mashed

100 gr plain flour

150 gr coconut milk

2 eggs

125 gr sugar

a dash of salt and vanilla

1 young coconut, scrath with spoon

raisins

oil for brushing

Methods :

Mix the mash potatoes with plain flour and coconut milk, set aside.

In other bowl whisk eggs and sugar until fluffy, fold into mash potatoes and all ingredients. Preheat the pan, brush with oil and pour the mixture three quarter add raisins put the lid on. Leave to bake until golden brown. Serves warm or cold.

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Lattice Fish Pie

KBB#17 :Savoury Bake
I love fish Pie, my husband and our 21 months boy with mash potato on top and today I tried making it with puff pastry, it was delicious and heavy too. I think small portion of this lattice puff Fish pie equal with 1 big pot of fish pie with mash potatoes. We really full with only one ramekin.

My homemade Fish Pie

Ingredients:
ready puff pastry/ homemade

Cod fillet, cut in cubes
prawns
chives, chopped
1 Tb chopped onion
a pinch of salt
pepper( can be omitted)

Roux :
1 Tb flour
2 Tb butter
100 ml milk

heat the pan with olive oil, add onion then pan fried the fish together with onion for a minute add prawns until cooked, set aside. Start to make roux by melting butter with little bit olive oil, add flour and stir, add milk and keep stirring. Add fish, prawns, chives, salt and pepper. Let it cool.
Fill the pastry with cooked fish, cover the top with the remaining puff pastry and make lattice. Oven for 30 minutes in 180°C.

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Fermented Cassava Chiffon Cake

KBB#16: Fermented Cassava Chiffon Cake

Chiffon cakes were invented in the 1920s by a Californian named Henry Baker who went on to sell his recipe to General Mills in the 1940s. Chiffon cakes were very popular in the 1950s and then seemed to fade away. Luckily, they are now being rediscovered, maybe because they are hailed as having less cholesterol than other cakes or maybe it is because, while similar to an angel food cake, they are not as sweet.
Source : Joy of Baking

Few weeks ago I made pandan chiffon which I die for, today I tried to modified with my homemade fermented cassava. Love the taste.

Recipe modified and adopted from Fatmah Bahalwan, Pandan Chiffon Cake
English version below:
Paste ingredients:
50 gr sugar
20 gr full cream milk powder ( I use skim milk)
20 gr corn flour
80 gr plain flour ( I use selfrising flour)
100 gr fermented cassava
1/2 tsp baking powder double acting ( I use regular baking powder)
100 ml cooking oil ( I use sunflower oil
110 g egg yolks ( 7-8 depend on the size

White mixture :
8 egg whites ( small size eggs)
125 gr sugar
1/2 tsp salt
1 tsp cream of tar tar( optional)

Preheat oven 180 c.
Mix all dry ingredients using whisk, add liquid mixtures and stir ocasionally until smooth.

White mixtures : whisk all ingredients until soft peak. Add white mixtures into paste mixture, still slow until all combined. Pour into ungreased angel cake tin dia 25 cm, oven for about 45 minutres. Remove from oven and inverted immediately to prevent shrinking and loosing its volume. Let it really cool before remove the cake using knife along the sides. Slice the cake by using bread knife only.

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KBB#15: Mud Cake Cookies Sandwiches

I always late when it comes to challenge...anyway, I managed to do it yesterday. The sandwich actually simple to make but reading the recipe makes you feel like its so complicated. ( read the bold italic texts for the easy way).
Cookies need to rest in a fridge so when it goes into the oven it will set until it baked and not widely flattern.
For the cake, I didn't follow the time from the recipe but shorter so it has Chewy bite...thats what I like.
Just before finish this writing My half just told me that he couldn't finish 1 cookie cos it is too heavy, so he will eat the rest in the evening..lol and I asked how was the cookie, he said very nice but heavy( I didn't try it yet).
I always late when it comes to challenge...anyway, I managed to do it yesterday. The sandwich actually simple to make but reading the recipe makes you feel like its so complicated. ( read the bold italic texts for the easy way).
Cookies need to rest in a fridge so when it goes into the oven it will set until it baked and not widely flattern. For the cake, I didn't follow the time from the recipe but shorter so it has Chewy bite...thats what I like. Just before finish this writing My half just told me that he couldn't finish 1 cookie cos it is too heavy, so he will eat the rest in the evening..lol and I asked how was the cookie, he said very nice but heavy( I didn't try it yet).

here the result after spread the filling between 2 cookies.

Anyone who want to try, please do so...its simple. I made quarter the recipe cos only me and hubby.



KBB#15 - Mud Cake Cookies Sandwiches
Source: The AWW: Cupcakes, Cheesecakes, Cookies. 2008
Makes 24.


For the Cookies
250g butter, softened

330g firmly packed brown sugar

2 eggs

450g plain flour

75g self-raising flour

50g cocoa powder

2 Tbs cocoa powder, extra



Chocolate Mud Cake

150g butter, chopped

100g dark eating chocolate, chopped coarsely

220g caster sugar

125ml water

2 Tbs coffee liqueur

150 gr plain flour

2 tbs cocoa powder

2 egg yolks

Combine butter, chocolate, sugar the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Divide mixture among pans. Bake about 25 minutes. Cool cake in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.

Chocolate Ganache

80ml cream

200g dark eating chocolate, chopped coarselyBring cream to a boil in small

saucepan; remove from heat. Add chocolate; stir until smooth.

Refrigerate until spreadable..



1. Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans; line with a strip of baking paper, extending paper 2cm above edges of pans.( I believe this is for the cake)

2. Make chocolate mud cake.

3. Make chocolate ganache.

4. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. cover; refrigerate 30 minutes.( as far as I know #4 to 6 for the cookies)

5. Preheat the oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.

6. Using 6.5mm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.

7. Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.

8. using heart template, dust cookies with extra cocoa.

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