Talam Labu Kuning

Selamat sore semuaaaaa,

Gimana nih? Udah puas liburannya kan? Atau masih pengen nambah libur? Hahahaha ngarep banget yaaa. Masih pada sibuk sama undangan halbil gak nih?Dikit lagi udah lewat bulan syawal tp masih sibuk aja sama halbil yahhhh. Rutinitas tahunan yg seruuu dan ngangenin itu memang bulan Ramadhan dan liburan Lebaran. 

Bulan Ramadhan penuuuh dengan jadwal buka bersama. Sedangkan kalo abis Lebaran, penuhnya sama jadwal silaturahmi keluarga dan halbil. Kebayang kan kalo pas kebagian ketempatan acara halbil, terus gak ada asisten pula...pusing mikirin berbagai persiapan yang biasanya perlu dipikirkan dari jauh2 hari, belum lagi urusan suguhan untuk tamu. 

Waktu aku masih tinggal sama ortu, tiap ketempatan acara2 tertentu, mamaku masak semua sendiri. Kebayang gak sih, mulai cemilan, hidangan utama, dessert kayak pudding dkk gitu, es buah, buah2an potong juga disiapin sendiri. Kami sebagai anak2nya tentu aja kebagian ikut repot. Mulai dari masak-masak sampe beberes rumah pasca acara. Pyuuuhhhh......

Yang gak mau repot sama kegiatan persiapan kayak gini, bisa pesen di Catering Jakarta.

JASA CATERING JAKARTA

Website: http://jakartacatering.com/

Email: info@jakartacatering.com

Mobile: 081291220070

Phone:  02122855368

Nah, semenjak udah tinggal di rumah sendiri, tiap ketempatan acara halbil ataupun arisan, kumpul2 teman dll, aku mengikuti jejak mama menyiapkan makanan sendiri untuk tamu. Seringnya sih menu simpel2 aja, aku suka bikin masakan daerah tertentu untuk disajikan. Misalnya gudeg beserta kelengkapannya, soto bandung komplit, soto ambengan, selad solo. Sebisa mungkin yang simpel dan mudah pengolahannya.

Aku suka banget menyajikan bermacam cemilan tradisional. Ini salah satu favoritku nih, kue talam! Bahannya murah, bikinnya mudah, rasanya yummmmmmmm. Aku kasih resepnya yaaaa....

Talamnya lembut, manisnya pas. Aku make resepnya Mba Ira Rodriguez. 

Ini kebeneran dapet kabocha nya kok kuning muda, jadinya talamnya kurang orens yah 

Bahan2 : 

200 gr labu kuning/kabocha/butternut, dikukus lalu dihancurkan

200 ml santan kental

50 gr tepung beras

25 gr tepung tapioka

90 gr gula pasir

2 butir telur

½ sdt garam

Lapisan santan, aduk merata, saring bila diperlukan:

180ml santan kental

40 gr tepung beras

½ sdt garam

Cara:

1. Dengan menggunakan blender, campur santan, labu, telur, gula, tepung dan garam  hingga rata. Saring bila diperlukan. Biarkan beberapa saat sebelum dituang ke cetakan yg sudah dioles dengan minyak.

2. Tuang ke cetakan, kukus sekitar 10 menit. Lapisi tutup kukusan dengan serbet dapur supaya air tidak menetes ke permukaan kue. 

3. Buka tutup kukusan, tuang lapisan santan dan kukus lagi sekitar 10 menit. Dinginkan dan keluarkan dari cetakan. 

Walaupun bikinnya gampang, ini baru kue pembuka aja loooh, gimana dengan hidangan utama, penutup dkk?? Hahahaa bayanginnya udah capek duluan deh. 

Kalo pengen simpel, mendingan pesen aja hidangan untuk tamu ke pihak yang berpengalaman dalam hal ini. Coba deh cek www.jakartacatering.com , enak banget kita tinggal pilih2 menu, dan makanan tiba di tempat kita tanpa kita capek2, mantap kan? Catering Jakarta solusi untuk yang gak mau repot :)

Prol Tape Keju

Quick Post!

If you love fermented cassava, then you must try this! 

The recipe taken from Mba Hesti's blog.

Ingredients :

300 gr fermented cassava, remove the cord, mashed

75 gr sugar

1/2 tsp salt

3 eggs

70 gr all purpose flour

100 ml plain milk

50 gr melted butter

1 egg yolk

grated cheddar cheese for sprinkle

How to :

1. Pre-heat your oven 180 degree celsius

2. Mix well mashed fermented cassava, sugar and salt. Add in egg, mix until well combined.

3. Add in the flour,mix well. Then add in the milk and melted butter,mix until everything is combined.

4. Smear your baking pan (i use 18x18 square pan) with margarine/butter, cover with baking paper and then smear some butter

5. Pour the batter to the pan, bake for 20 minutes, smear the egg yolk and sprinkle with grated cheese.

6. Baked for about 30-40 minutes

Ayam Bumbu Rujak

Again, this is one of our favorite menu. And again, it is very easy to make. The original ayam bumbu rujak, you usually need to half baked the chicken first before seasoned it with the ingredients. I cut the process and have my own way. Just to make it simple. This is my mom's recipe with a little twist from my side. If you wish to read the recipe in Indonesian, check my instagram account : https://www.instagram.com/elizasetiawan/

For this recipe, I am using big red chilies as it has lower level of spiciness, my two sons love this menu but they can't stand too much heat from other kind of chilies. I use 2 whole chicken (cut into 8-12, depends on how big the chickens are) as my family loves it so much. I usually divide it into 2 food containers. 1 container to be put in the refrigerator, and the other one for the freezer. So whenever I am too lazy to cook anything, I just thaw my stock from freezer. Saves time and effort :D

INGREDIENTS

2 chicken, each cut into 8-12 depending on the size of the chicken

500ml coconut milk

3 tbsp oil

1 lime

10 kaffir lime leaves

5 lemograss, use only the white parts

5 bay leaves

4cm fresh galangal, mashed

50 gr palm sugar (Indonesian: gula merah)

2-3 tsp salt

2 table spoon juice of tamarind pulp

Grind into spice paste:

15 big red chilies

20 shallots

10 cloves of garlic

1 tsp of ground coriander

1 tsp shrimp paste

How to cook:

1. Clean the chicken, rub the skin with lime and a little salt. Let sit for at least 15 minutes. Wash clean

2. Heat oil in a wok/large frying pan with medium heat. Add in the spice paste, then the galangal, kaffir lime leaves, lemongrass, bay leaves. Saute until fragrant. Add in the chickens, saute until the chicken is no longer pink.

3. Pour the coconut milk and bring to a boil, add in the salt and palm sugar and juice of tamarind pulp. Lower the heat.

4. Cook until the water absorbed, and the chicken is tender 

5. Prepare an anti stick pan, add a teaspoon of cooking oil, and cook until both side is caramelized and a bit brown. Ready to serve.

Rujak Serut

Ahoyyyyy everyone!

Its been a while since my last recipe post, so today I'm going to share a quick post. One of our family's favorite cemilan during hot season. Yup, as you all know, Indonesia, and most probably any other part of the world, been through a hard and weird season. Sometimes it is freakin hot you wish you were fit in a refrigerator. But sometimes, rain falling all day and flood is everywhere on the news.

It is really hard to keep  up with the weather, so we must make sure we eat well. Otherwise, we may get sick.

So, let me introduce you to one of my favorite comfort food, Rujak Serut. If you are an Indonesian, I bet you know what this is. It is made of shredded fruits and vegetables. Then you add spicy coconut sugar sauce. Oh my......deliciously healthy.

This recipe is my mom's, btw. She is my favorite chef!

Ingredients :

Shred all the fruits with vegetable shredder:

2 regular size jicama

2 cucumber

1 pineapple

3 water apple/rose apple

pomegranate

pomelo

Spicy Coconut Sugar Sauce

mix together :

3 cayenne chilies

1 bird eye chilies

200 ml water

200 gr coconut sugar

1/2 sdt terasi/shrimp paste, pan roasted until fragrant

2 tbsp cooked tamarind water

If you love peanuts, you can add a handfull of chopped roasted peanut into the sauce.

To assemble:

In a bowl, mix all the shredded fruits of veggies, add in the sauce. Refrigerate for 1 hour. Best eaten when cold.

Mie Goreng Jawa

Noodle is quite famous all over the world. Easy to cook, doesn't required lotsa ingredients, yet taste good.

Indonesia, of course has so many noodle version. Each region, has different noodle recipe. Areas near the sea, mostly use seafood as main ingredients. Like Mee Belitong, I made this few times, tasty noodle with a thick seafood taste. 

Today I am making Mie Goreng Jawa/ Javanese Fried Noodle. It has sweet taste because the use of sweet soy sauce. This menu is loved and adored by so many Indonesians. Comfort food for many people, including myself. The fun thing is :  you can simply toss everything! I usually add chicken breast, meatball and egg for  the protein, and some vegetables. 

The most important thing is, do prepare all the ingredients first! You don't want to running around here and there just because you forget where you put the sweet soy sauce...this dish take longer to prepare than the cooking time itself.

INGREDIENTS:

3-4 tablespoon oil
100 gram chicken breast or Indonesian meatball, chopped
1 bunch of Chinese mustard green, chopped into bite size pieces
appx 100gr cabbage, shredded
2 eggs, lightly beaten
3 chilies, chopped

Grind the following into spice paste :
5 cloves garlic, minced
5 candle-nuts, pan fried until fragrant
1 tsp dried ebi, pan fried until fragrant

250 gr dried noodle or fresh noodle (cook the noodle based on the instructions)
1 bunch of scallion, finely chopped
4-5 tablespoon sweet soy sauce
salt and pepper to taste

Instructions :
1.Heat oil in a wok/frying pan on high heat and stir fry the spice paste for a minute or two. add in the chilies.
2. Add the chopped chicken breast or meatball, stir fry until done.
3. Add in the chinese mustard green and cabbage, stir fry for about 30 seconds. Push aside the stuff in the wok and pour the beaten egg. Quickly scramble the egg and break off any lumps, do this for 15-30 seconds until the egg is no longer runny. Toss lightly so the egg, the beef, and the mustard green are mixed well.
4. Add the scallion and cooked noodle, stir fry for another minute. Season with soy sauce, salt and pepper. Mix well.
5. Remove from the heat and serve immediately.

Cassava Leaf Fritter

Most Indonesian loves fried food or deep fried food. Somehow I found out that deep fried foods kinda addictive. I know, it is not the healthiest treat, but once in a week or two, should be fine, I guess.

One of everybody's favorite amongst all street fried food is : Vegetable fritter, or we call it Bakwan. In other region of Indonesia, it is called ote-ote and bala-bala. Whatever the name is, this simple and humble snack definately one of my comfort food. Eat it plain, or with chili sauce, peanut sauce or only with green chili. I'm giving a little twist with the fritter. We usually have fritters with bean sprouts, julienne cut carrot and white cabbage, this time I omitted the white cabbage, and adding pre-cook cassava leaves. And it turns out to be delicious! It has a little chewy texture, but surprisingly yummy. A little tips, do make sure to use young cassava leaves, as they taste the best! If you want the fritter to stay crunchy for a little longer, add in 1/2 tsp of baking powder.

Ingredients :

8 table spoon of all purpose flour

4 table spoon white rice flour

3-4 cloves of  garlic, fried until golden brown, then mashed with mortar and pestle.

1 handfull of cassava leaf, cook in boiling water for about 3-5 minutes, drain and sliced

1 small-medium size carrot, julienne cut

1 handfull of bean sprouts

1 bunch of scallion, thinly slice

Water, I don't use specific measurement, just add in the water little by little,until the consistency a little thick but not too runny.

Salt and pepper to taste

Cooking oil

How to :

1. mix the flour, salt, pepper, mashed fried garlic. Add in water, stir until well mixed. 

2. Add in the sliced cassava leaf, carrot, and sliced scallion. Mix well.

3. Pre-heat your wok with lotsa cooking oil, we are doing same serious deep fried, here :D. Once it is hot enough,  spoon the batter (about one full tablespoon each) and deep fry about 2-3 minutes, flip and cook again until golden brown. Serve with fresh chili, chili sauce or peanut sauce.

IDFB Challenge : Kreasi Dapur Bersama Sajian Sedap, Rujak Tahu

Kadang-kadang, saya suka mendadak kepingin makan makanan tertentu. Yang datengnya sekonyong2 gitu....rasanya bahkan sampe di ujung lidah walaupun makanannya belum ada di depan mata, hihihihi. Kalo orang hamil, biasanya disebut nyidam. Lha ini? apa namanya ya? 

Biasanya kalo udah kayak gitu, saya sibuk browsing2 cari resep, atau cari referensi makanan yg rasanya ada di ujung lidah itu. Nah, kapan hari saya tuh kepingiiiin banget makan rujak. Tapi yang bumbu kacang dan ada rasa asem segernya kayak asinan gitu. Iiiiih padahal belum pernah bikin yang kayak gitu. Akhirnya seperti biasa saya buka web favorit, Sajian Sedap. Komplit plit plit koleksi resepnya, mau makanan apa aja, adaaaa! Dari masakan dan kue-kue tradisional sampe yang internasional juga ada. Navigasi websitenya pun mudah kok. Kadang saya menghabiskan berjam-jam untuk browse resep karena bingung mau pilih yang mana, akhirnya sibuk nge-bookmark walaupun belum tau kapan prakteknya, hahahaha. Saya sebenernya udah sering eksekusi resep Sajian Sedap, tapi keseringan udah lenyap duluan sebelum sempat difoto atau dimasukan ke blog.

Yang ini juga jujur aja fotonya ngasal banget, karena gak konsen juga sih udah ditungguin yg mau makan.....Resep ini nemunya gak sengaja, cuman ketik keyword : Rujak...keluar deh tuh berbagai resep rujak. Sambil liat2, kok ada nama Rujak Tahu...dalam hati saya, apaan ini rujak tahu? Baru denger....Iseng dibuka, dan tertarik banget untuk nyoba karena ini mirip seperti yg saya pingin! Rujak dengan bumbu kacang yg rasanya gurih asem pedes. Yummmmm sampe ngences rasanya waktu itu, hihihihi.

Sayangnya saya gak bisa kasih info perihal asal-muasal Rujak Tahu ini, ataupun dari daerah mana-nya. Tetapi kalo menurut seorang teman yg asli Lampung, di tempat dia biasanya menjual rujak seperti ini dengan kuah cuko, begitu juga dengan teman di Medan, biasanya dicampur juga dengan pempek. Tapi kalo buat saya sih, pokoknya rasanya enak dan rasa penasaran saya sudah terjawab. :D

RUJAK TAHU

Resep diambil dari Sajian Sedap di link ini

Bahan-bahan :

2 buah tahu cina 

200 ml air 

1/2 sendok teh garam 

5 lembar selada (60 gram), disobek-sobek

100 gram mi telur, rebus lalu tiriskan

100 gram taoge 

2 buah mentimun (150 gram), dibelah dua, diiris halus

100 gram kerupuk merah, digoreng (saya gak pake, karena lagi gak ada stok)

2 sendok makan bawang merah goreng, untuk taburan

minyak untuk menggoreng 

Bahan Bumbu:

100 gram kacang tanah kulit, digoreng

3 siung bawang putih, digoreng

5 buah cabai rawit merah, digoreng

2 sendok teh ebi, disangrai

1 sendok teh garam 

3 sendok makan gula merah sisir 

300 ml air hangat 

1/2 sendok makan cuka 

Cara Pengolahan :

1. Rendam tahu dalam air dan garam. Goreng dalam minyak yang sudah dipanaskan diatas api sedang sampai matang.

2. Bumbu: haluskan kacang tanah, bawang putih, cabai rawit merah, ebi, garam, dan gula merah. Tuang air hangat. Aduk rata. Tambahkan cuka. Aduk rata.

3. Tata daun selada didasar mangkuk, beri mi, taoge, mentimun, dan tahu. Siram dengan bumbu. Tabur dengan bawang merah goreng.

Nah, simpel banget kan? Tapi jangan salah, walaupun simpel dan bahan2nya sederhana, rasanya enak lho! Wajib dicoba nih :)

Untuk resep lain dari IDFB Challenge dengan Sajian Sedap ini, silahkan mampir ke www.indonesianfoodblogger.com

Getas a.k.a Gemblong

I cannot find the right name for this delicious Indonesian snack. It is pretty simple dish, easy to make with humble ingredients. You see when I write "humble ingredients" it means cheap :D 

Best of all, its gluten free! The taste of the kue itself is originally savory/salty. But, it is fully covered with palm sugar mixture. So, sweet and salty collide. Addictive, I am warning you! This kue has been a darling for sooooo many Indonesians. Very easy to find in all traditional market. Even though some of my friends complains that is not really easy to find getas nowadays. They sort of missing from the market. So, what I do is, make myself the kue! Of course it is more hygienic and I can adjust the texture as per my liking.

Btw, if you think my english is a little confusing, please forgive me. It is not my mother tongue, n I start to write in English after receiving many emails from my readers, asking me to translate my recipe to English, as they tried google translate, but still got confused. Maybe because I am not using proper Indonesian language, haha. So, after I read the emails, I decided to write in English. Still need lotsa practice here :) Anyway, if you prefer to read the recipe in Bahasa Indonesia, follow my instagram account. All recipes there using Bahasa Indonesia ^_^

Here is the recipe :

GETAS/GEMBLONG

recipe taken and adapted from Hesti Kitchen

125 gr glutinous rice flour (you can use the white or black flour)

50 gr of white rice flour

150 gr shredded coconut, steamed for 10 minutes

125 ml warm coconut milk

3/4 tsp salt

50 gr sugar

100 gr palm sugar

75 ml water

2 pandan leaves/screwpine leaves

How to :

1. mix together the glutinous rice flour, white rice flour, steamed shredded coconut and salt. Pour little by little the warm coconut milk, in the meantime, mix the ingredients with ladle or simply use your hands :) Mix it until well combine.

2. Shape the dough into balls, and mashed it until its a little bit oval. Anyway, you can actually shape it with any shape want. As long as it not too thick, as you will have difficulties when frying the dough. Deep fry the dough with low heat until the color turns golden brown. Move the side, wait another 1-2 minutes. Set aside.

3. Using non sticky pan/wok, cook the palm sugar, sugar, water and pandan leaves. Untill all well mixed, strain with fine strainer. Cook again until it bubbly and thick. Add in the fried rice cake, mix well and keep mixing until the sugar is dry. Ready to serve.

Mie Kangkung - Noodle with Water Spinach

One of Jakarta culinary delights, Mie Kangkung or Noodle with water spinach. If you like sweet soy chicken, then most probably you gonna enjoy this! The sweet taste of the soup is dominant from sweet soy sauce, when you add the chili or sambal and lime juice...simply heaven! It is originally serve with hard-boiled quail eggs, and bean sprouts. Too bad I don't have it on hand that time. This dish taste dominant in sweet, because of the use of sweet soy sauce. If you prefer to have the less sweet one, reduce the amount of sweet soy sauce and add more salt.

Ingredients :
6 pieces of chicken, remove the bones, peel the skin and cut into cubes.
1,5 L water
200 gr of fresh noodle (you can also use dried noddle)
200 gr fresh champignon mushroom, sliced
6 cloves of garlic (i'm using large size garlic, if yours is smaller in size, use 7 garlic), finely chopped
1 table spoon of dried shrimp, pan roasted until fragrant and grind with mortar and pestle.
3 red cayenne chili
4 table spoons of sweet soy sauce
2 table spoons of oyster sauce
1 table spoon of fish sauce
1 table spoon of tapioca
1/2 tsp salt
1/2 tsp sugar
ground pepper
3-4 kaffir lime
1-2 bunch of water spinach
fried shallots
chopped scallion
chili sauce

how to:
1. Bring to the boil chicken bones with 1 Liter water. Once boiled, turn the heat into low. let simmer for at least 45 minutes.
2. Saute the chopped garlic and dried shrimp powder until fragrant, add the chicken cubes, stir until done. Add the mushrooms, stir about 2-3 minutes.
3. Season it with sweet soy, oyster, fish sauce, salt pepper and ground pepper
4. Pour in the chicken broth, once it is almost boil, get 3 tablespoons of broth, mix it with tapioca and add to the rest of the broth. Bring to the boil.
5. Bring to the boil about 3 cups of water. Blanch the fresh noodle, or if you use dried noodle, cook for about 3 minutes.
6. bring to the boil 3-4 cups of water, blanch the water spinach.
7.Divide the noodle into bowls, pour the broth, serve with kaffir lime, hard boiled quail eggs, blanched bean sprouts, scallion and fried shallots.

Talam Ubi Ungu (Steamed Purple Sweet Potato Cake with Coconut Milk)

This cake, or we call it kue talam, is my alltime favorite traditional cake. Bring back my childhood memories in every bite.

The original Kue Talam, is actually made from mixture of coconut milk, rice flour and tapioca. I'm adding purple sweet potato just to make it colorful and beautiful. You can also replace the purple sweet potato with pumpkin puree. 

The cake has two layers, the top one is usually the white one. In this photos, I have to turn the kue upside down as I don't have the right mold. The original shape is actually bowl-like. Mine was flowery (which is cute, btw)

The taste of this cake is satisfying, it is soft and a bit creamy. And also chewy at the same time, perhaps because I'm adding the purple sweet potato. But worry not, they are perfect companion for tea time.

Talam Ubi Ungu
recipe taken and adapted from Cooking Tackle 

Ingredients:

150 gr steamed purple sweet potato

200 ml thick coconut milk

50g rice flour

25g tapioca flour

100 gr sugar

2 whole eggs

½ teaspoon salt

Vegetable oil for greasing

Ingredients for the top layer

180ml thick coconut milk

40g rice flour

½ teaspoon salt

DIRECTIONS

1. Using hand blender or mixer or regular blender, mix the steamed purple sweet potato, coconut milk, rice flour, tapioca flour, sugar, eggs and salt. Set aside. Let it sit for a while.

2. Heat your steamer, when boiling, lower the heat.

3. Lightly grease your mold with vegetable oil.

4. Fill each cup with base layer up to 2/3 parts each cup

5. Steam for 10 minutes.

6. In a bowl, combine coconut milk, rice flour and salt, stir well until smooth. Add it carefully over the base layer, steam for another 5 minutes. 

Please remember to cover the steamer lid with clean kitchen towel, to avoid the steam fall down to the cake and make it surface's not smooth.

Soto Kudus

Kudus is a small town in Central Java, Indonesia. So, soto Kudus, like any other soto with the town name after soto, came from Kudus. It is basically a Kudus style chicken clear soup. Lets just jump to the recipe, trust me, this soto is really worth the effort. Super delicious!

SOTO KUDUS
Adapted from Diah Didi

Ingredients

- 1 free range chicken (Indonesian: ayam kampung), cut into 4

- 2 liter water

- 3 bay leaves

- 2 lemongrass, bruised
- 3 keffir lime leaves

- salt and pepper

- 1 tsp of coconut sugar (Indonesian : gula merah)

Grind the following into spice paste

- 10 shallots

- 4 cloves garlic 

- 6 candlenuts, pan roasted until a little bit brown-ish

- 1 tsp ground coriander, pan roasted (appx 1 minute)

- 1/4 tsp ground cumin, pan roasted (appx 1 minute)

- 1 cm turmeric 

- 2 cm ginger

- 3 tablespoon sweet soy sauce

Garnish and accompaniments

- bean sprouts

- 2 scallions, thinly sliced

- 1 bunch Chinese celery, thinly sliced

- lime wedges

- 4 garlic, thinly sliced. Sprinkle with a little salt and then deep fried until crispy

- boiled chili sauce, made from boiled chili, a little squeeze of lemon, and water. Blend together 

- quail egg satay

- potato patty

- fried tempeh

Instructions :

Soto

1.  Boil together chicken and water, simmer for at least 30 minutes

2. Meanwhile, heat the oil in a frying pan, and sauté spice paste, bay leaves, keffir lime leaves and lemongrass until fragrant. Transfer the cooked spices into the chicken soup.

3. Season the soup with salt sugar and ground pepper. Add the sweet soy sauce.  Mix well.

4. Turn off the heat, remove the chicken from the soup, remove the bones and tear the meat into small shreds with your hands. Or else, deep fry the chicken just a few minutes then shreds. 

Garnish and accompaniments

1. Soak the bean sprouts in a boiling water about 30sec. Refresh under cold water, drain, and set aside.

2. In a different pan, boil the hard boiled quail eggs with the soto water. Add 1-2 tbsp of sweet soy sauce. Simmer for about 5-10 minutes. Let cool

To serve

1. Arrange boiled bean sprout, chicken meat, sliced scallion and celery in a serving bowl.Top with some soup. Garnish with sliced scallion, Chinese celery and fried garlic. Serve with boiled chili sauce, lime wedges and accompaniments.