TEKWAN RECIPE

Hmmmm .. Yups .. still from Palembang, I will share tekwan recipe, for you who go abroad, hopefully can be cure your homesickness.. hahaaaa…

Tekwan ingredients:

• 200 grams of Spanish mackerel fillet 
• 1 egg white, lightly beaten 
• 1 tsp salt 
• 1/2 sugar 
• 50 grams of sago flour 
• 25 ml of cold water

Gravy ingredients:

• 200 grams of shrimp, peeled, leaving tail and head to made stock 
• 2000 ml stock from shrimp shells are washed 
• 5 cloves garlic, finely chopped 
• 6 pieces of mushroom, soaked, cut into pieces 
• 30 pieces of tuberose, soak, make a knot 
• 200 grams of yam, sliced ​​matchsticks 
• 1 leek, thinly sliced 
• 2 tbs salt 
• 1/2 tsp ground pepper 
• 1 tsp sugar 
• 100 grams of soun (glass noodles), pour, cut into pieces 
• 1/2 tbs vinegar 
• 1 tbs cooking oil 
• Sprinkling ingredients: 
• 2 tbs fried garlic 
• 2 tbs celery, finely sliced

How to Make:

• Tekwan, stir well tekwan ingredients. Make into balls form. Boil in boiling water until float. Remove and drain. 
• Gravy, saute the garlic until fragrant. Add shrimp. Stir until the color changes. Pour the shrimp stock. Cook until boiling. 
• Enter tekwan, mushroom, tuberose, yam, salt, pepper, and sugar. Cook until done. Add green onions, Soun, and vinegar. Stir well. 
• Serve with Sprinkling fried garlic and celery.

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PEPES TAHU RECIPE - BEANCURD PEPES RECIPE

Pepes is the one of indonesian food that was spread throughout the land of Indonesia, especially in java island. Cooking methode using banana leaf as food wrappings and secured with small nail are made from central-rib of coconut leaf, maybe, easyly we call this nail a “lidi seumat”. Okey, I think no need to wasting time too long,  on this occasion, I will share you about PEPES TAHU RECIPE (BEANCURD PEPES RECIPE).

Ingredients:

• 500 grams beancurd, crushed to a smooth 
• 1 leek, finely chopped 
• 5 salam leaves (bay leaves) 
• banana leaves for wrapping

Mashed spices that are:

• 3 cloves garlic 
• 1 shallot 
• 2 pieces of red finger-length chilli 
• 5 pieces of chilies (to taste) 
• 1 tsp salt 
• 1 tsp sugar

ex. to secured using lidi seumat

How to Make:

• Mix the beancurd that was been crushed with mashed spices. Stir until realy mixed with spices. 
• Add sliced leeks, stir again until smooth, and then prepare a banana leaf. 
• Wrap with banana leaves like a rice cake,and secured using “lidi seumat”  (you can see image below), and then place bay leaf on each package of pepes tahu. 
• Steam until cooked, approximately 30-45 minutes.

Pepes tahu-tofu pepes ready to serve :)

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BUBUR BIJI KETAPANG - KETAPANG SEEDS PORRIDGE RECIPE

At this time, I will share recipe about how to make BUBUR BIJI KETAPANG (KETAPANG SEEDS PORRIDGE), this Porridge is come from Sumatra island, more people there, called them BUBUR BIJI SALAK ...with  Round-oval form like ketapang seeds or bark seeds . Taste? Do not ask, it’s would be nice!




 
Ketapang Seed Porridge Recipe Ingredients:

     750 grams of sweet potato, peeled, steamed, mashed
     125 grams of sago flour
     1/2 tsp salt
     1500 ml of water
     200 grams of brown sugar
     2 tsp of sugar
     3 pandan leaves
     1 tsp of sago flour dissolved in a little water

Coconut milk gravy Ingredients:

     750 ml coconut milk from 1 coconut
     1/2 tsp salt
     1 pandan leaves, torn to pieces, make a knot

How to Make kETAPANG SEEDS Porridge:

• Coconut milk: boiled all ingredients over low heat, stirring frequently until thickened. Remove and set aside. 
• Take 3/4 part of sweet potatoes, mixed with sago flour and salt and knead smooth. Form the batter into slightly flattened and ovals such as ketapang seeds or bark seeds. Set aside.
•  Boil water, sugar, pandan leaves, add the batter has formed. after cooked and float, add sago flour solution, mix well.  
• Remove from heat. Serve with coconut milk gravy

Oukey, enjoy cooking and goodluck :)

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BUBUR KETAN HITAM - BLACK RICE PORRIDGE RECIPE

I think no need to wasting time, lets to the point. For this one, is very nice if eaten with coconut milk gravy in warm. In Bali and Nusa Tenggara, BUBUR KETAN HITAM (black rice Porridge) known as Bubur Injin (INJIN PORRIDGE).

BLACK RICE PORRIDGE  Ingredients :

     150 grams of black rice (black glutinous)
     100 grams white glutinous
     250 grams of brown sugar, thinly sliced
     1,5 liters of water
     2 pieces of pandan leaves

 

Coconut Milk Gravy Ingredients :

     750 ml coconut milk from 1 coconut
     1/2 tsp salt
     1 pandan leaves, torn to pieces, make a knot

How to Make BUBUR KETAN HITAM :

• Coconut milk gravy: cook all ingredient over low heat and, stirring frequently  until thickened. Remove and set aside. 
• Wash the black glutinous and white glutinous until it is clean and then cook over low heat with 1,5 liters of water and pandan leaves, stirring occasionally until soft and creamy 
• Add the brown sugar and salt, stirring until sugar dissolves and the porridge is thickened (no water in),

Serve BUBUR KETAN HITAM or this black rice porridge with coconut milk gravy.

Enjoy the cooking :)

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Jamu Beras Kencur - Rice and Gelingale Herbal Drink Recipe

In Indonesia, this one called “Jamu Beras Kencur”. This herbal drink is made ​​from rice and galingale. Combination of both generate great benefits, such as means: prevent colds, increase the appetite, prevent ulcers, helps relieve fatigue, improving menstrual cycle, remove phlegm and expectorant, relieves dizziness, nausea and bloating.

Ingredients for 7-8 cups:

• 200 grams of rice 
• 100 ml of boiling water 
• 50 grams galingale, clean 
• 50 grams Ginger, clean 
• 2 pieces of pandan leaves 
• 1/2 tsp kelabet (Fenugreek) 
• 10 pieces of cardamom 
• 1/2 tsp Kemukus 
• 300 grams of brown sugar 
• 1500 ml of water 
• salt suficiently

How to make Rice and Gelingale herbal drink:

• Clean the rice and drain. Roasted and then soak in boiling water for 2 hours. 
• Roasted ginger and galingale, remove and set aside. 
• Mix the soaked rice, ginger and galingale that have been toasted, kelabet, cardamom,kemukus and a little salt. Blend it.
• Boil sugar and pandan in a water together until sugar dissolves and boil to make a sugar water. 
• Mix the gelingale rice with sugar water, stir well and strain. Can be serve warm or cold. 

Simple right? okey, happy drink and get your health :)

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Dawet Ayu Banjarnegara Recipe

Dawet Ayu Banjarnegara ice is a perfect dessert to drink in hot weather. Can be drunk hot or cold. For Moslem, very nice when this dessert is served in Ramadhan. Feel the freshness. That’s the privilege and uniqueness of this one traditional drink.

Ingredients.

 

Dawet:

• 150 grams hunkwe flour (Sago Palm flour) 
• 600 ml of water
• 2 pieces of pandan leaves for parfuming coconut milk
• 100 ml of water and suji pandan leaves.
• 1/2 tsp salt
• 500 grams of brown sugar, sliced
• ice suficiently

Tool:

• Filter or dawet mold (You can make your own, prepare a piece of cloth and make the holes    using nail or something) 
• The basin 
• Wooden spoon for stirring batter

Brown Sugar Sauce:

• 500 gr brown sugar / palm sugar (if it is less sweet Sugar can be added)- sliced ​​and boiled

Coconut Milk gravy:

• 1000 ml of coconut milk 
• 1/2 tsp salt 
• 2 pieces pandan leaves

How to Make Dawet Ayu Banjarnegara:

1. Mixed Hunkwe  flour, suji pandan leaves water, and salt, stir until hunkwie flour dissolves. 
2. Cook the flour mixture, stirring constantly until the mixture coagulates and mature.
3. Prepare a basin of boiled water and mold cendol above covering the baskom. Pour a dawet batter little by little, press dawet batter slowly, until the batter out into the basin. Do it until the batter runs out.
4. Boil sugar and water until sugar dissolves, remove from heat and strain. Set aside.
5. Boil the coconut milk, salt and pandan leaves over low heat, stirring constantly until boiling. Remove from heat and let cool. 
6. Pour brown sugar sauce in a cup sufficiently, add dawet, coconut milk gravy, and ice. 

Dawet Ayu Banjar Negara ice, ready to serve, You can add the pieces of jackfruit to make it more favors.

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