Mango Sticky Rice

Mango sticky rice is a popular sweet dessert from Thailand. Many street food vendor also sells it. In Indonesia, we usually have it with cooked durian (we call it Ketan Kinca Durian). 

It is quite easy to make, the original version mango sticky rice is to steamed the rice until done, and then soaked with sweetened coconut milk and sugar. But I'm making it in a slightly different way. I cook the sticky rice with the coconut milk,then steam until tender. The recipe was adapted from a friend of mine on instagram, mba Anita Joyo. 

Make sure that the sticky rice is perfectly cooked so it’s soft yet retain a good bite, not mushy. The coconut milk and sugar should be in the perfect ratio so it’s not overly sweet. But again, you can adjust the level of sweetness to your personal liking :)

Ingredients :

300 gr glutinous rice, soak overnight

200 ml coconut milk (i'm using thin coconut milk)

1/2 tsp salt

2 tbsp sugar

1 pandan leaf

1-2 tbsp roasted sesame seed

2-3 mangoes, cut into cubes, and refrigerate before serving

Cook the above ingredients until the coconut milk absorbs. Prepare the steamer with banana leaves, if you don't have banana leave, it is ok, just skip the leaves. It is used to give the sticky rice more fragrant. Steamed for about 30 minutes.

Ingredients for coconut sauce :

500 ml coconut milk

3 tbsp sugar, or according to your liking

1/2 tsp salt

2 pandan leaves

1 tbsp maizena

Cook the coconut milk, sugar, salt and pandan leaves with small heat until the sugar fully dissolved, get a few spoon of the coconut milk, mix well with maizena, and stir continuously until bubbly. Turn off heat.

Serve with cold mango cubes, drizzle of coconut sauce and sprinkle with roasted sesame. Perfecto!

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

Buttermilk Chocolate Pancake

I don't need to say anything about this chocolate goodness, bet all of you have your favorite pancake recipe. It is a treat for my family, a comfort food, simple dessert. Yupe, we eat pancake anytime we want, not only during breakfast.

This pancake is fluffy and soft, I often use the same batter to make waffle, saves time! Use whatever topping that you like. My boy's favorite is vanilla ice cream, chocolate sauce+choco chips (so predictable), and toast almond.

Ingredients :
Dry ingredients 
2 cups of all purpose flour
2 1/2 - 3 tbsp cocoa powder
5 tbsp sugar
3 tsp baking powder
1/2 sdt salt

Wet ingredients
1 1/2 cup buttermilk
3 tbsp cooking oil
3 tbsp butter, melted
2 eggs

How to :
1. Sift flour and chocolate, mix well with other dry ingredients. Set aside
2. In a separate bowl, mix buttermilk, egg, melted butter and oil.
3. Add in the dry ingredients into wet ingredients. Do not overmix or your pancake will be tough
4. Heat your pancake pan, use low heat. Drop one or two spoonfull of the batter. Leave it until you see bubbles on the surface. Flip and cook for another 1 minute.
5. Serve with your favorite topping

Resto Review : Pepper Lunch, Bintaro Xchange

Sekali lagi saya dapat kesempatan untuk ikutan acara IDFB, yaitu me-review resto yang baru buka cabang di mol yang juga terbilang baru, Bintaro Xchange. Saya yakin pasti sebagian besar udah tau deh, resto ini. Pepper lunch! Resto ini adalah salah satu resto dari Boga Group, yang ditemukan di Jepang. 

Sedikit info mengenai Pepper Lunch, ternyata di seluruh dunia sudah ada 200 outlet lho, sedangkan di Indonesia ada 22 outlet. Resto ini ngetop karena konsep Japanese Fast Food DIY nya, seruuuuu banget kan makan di hotplate yang super panas. Jadi sebelum dipakai, wadah hotplate dipanasi terlebih dahulu di suhu 260 derajat celsius selama 70 detik. Dan suhunya akan ada di kisaran 80 derajat celsius selama 20 menit. Cukuuuup banget untuk mematangkan hidangan daging, dan makanan pun tetap hangat sampe kita selesai makan. 

Moralyta, Assistant Marketing Manager Pepper Lunch, memberikan penjelasan produk

Mas karyawan Pepper lunch mencontohkan cara memasak di hot plate

Nah terus kenapa juga namanya Pepper Lunch, hmmmm kalo dari penjelasannya, Pepper Lunch memang punya pepper yg spesifik banget, grind every morning, dan tidak memakai seluruh bagian dari lada, tapi hanya bagian luarnya aja, yang paling enak baunya. Dan memang beneran lho, pepper di resto ini rasanya enak! Bener-bener merupakan penyempurna dari hidangan2 nikmat keluaran Pepper Lunch.

Btw, maaf sekali saya gak bisa kasih liat foto ruangannya, kemarin itu saya kesana sama anak-anak, naaaah memang mereka mainin kamera juga sih, sepertinya foto2nya tidak sengaja ke-delete deh....hiks. Yang pasti ruangan di resto ini cozy, nyaman dan luassss! Cocok untuk makan bersama keluarga tercinta. Anyway, duo ganteng saya sueneeeeng banget dateng ke Pepper Lunch, sepulang dari situ, anak saya bilang kalo lain kali dia mau banget makan di Pepper Lunch lagi. Senangnya ^_^

Nah, ini adalah menu yang waktu itu dihidangkan :

1. Curry Rice (premium beef and Hamburg steak) - Rp. 72,272 (before tax and service) 

Hidangan ini dipesan oleh anak saya, terdiri dari nasi dengan hidden butter di bawah jagung, Hamburg steak dengan saus blackpepper, slice daging premium dengan saus kari yang yummmy banget. Saus karinya light, creamy dan enaaak. 

naaah keliatan kan panasnya? asapnya itu lhoooo

2. Basil cream cheese - Rp. 69,091(before tax and service)

Kamu suka pasta? Kalau jawabannya : Iya, yang satu ini harus dicoba. Spaghetti yang diguyur dengan saus steak dan saus cream.

3. Double Hamburg Steak with Egg - Rp. 82,727 (before tax and service)

2 buah buah burger patty dengan saus istimewa. Hidangan ini dilengkapi dengan tauge, jagung telur mata sapi dan buncis.

4. The Giant - Rp 179,091. (before tax and service) 
Nama makanan ini sesuai banget sama penampakannya. Asli besar banget si dagingnya. Empuk dan lembuuuuut pula . Hidangan ini bisa dinikmati dengan mashed potato, nasi dan juga beberapa jenis sayur seperti wortel dan buncis.

Nah, kedua jenis saus ini juga enak dan selalu ada di setiap meja. Honey brown sauce (Amakuchi) dan Garlic soy sauce (Karakuchi). Saya sukaaa banget honey brown sauce-nya. Sampe kepingin rasanya beli beberapa kemasan kalo memang dijual :D

And dessert time! Buat saya, selalu ada waktu dan tempat di perut saya untuk dessert! Yang saya makan ini namanya Hazelnut Mousse-Rp 17,273 (before tax and service). Rasanya enakkkkk! Kalo boleh jujur, sebenernya 1 gak cukup kalo buat saya sih, hihihihihihi.

 

Btw, di bawah ini ada alamat dan nomer teleponnya, siapa tau kamu tertarik untuk delivery *wink*

Pepper Lunch

Bintaro Jaya Xchange Mall, Jl Boulevard Bintaro Jaya sektor 7

F&B Area Alfresco by the park

Instagram : @pepperlunchid

delivery : 021-500558

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.

Hot Cocoa Milk with Cinnamon

This recipe was requested by my eldest son, who loves anything with chocolate. I often saw him stumbled upon my recipe books, reading each page and picking which one he wants me to try to make for us. That time, he asks me whether we have milk, cocoa powder and sugar. I said we have it, so the next couple of days I'm making his request.

Nothing special with this recipe actually, it is just milk and cocoa powder. The only wow factor is, cinnamon. I add a cinnamon stick just to enhance the flavour. Oh and of course,hot cocoa is never complete without......marshmallow! This is his first time ever, drinking hot chocolate milk with hint of cinnamon and ooey-gooey-melty marshmallow. He was more than happy and ask for more! It is soooo easy to make a little boy happy, isn't it? 

The recipe was inspired by Paula Deen "My First Cookbook", with adjustment based on my liking.

Ingredients :

700ml plain milk

4-5 tbsp cocoa powder (use good quality of cocoa powder)

4-5 tbsp of sugar

1 cinnamon stick

Marshmallow

How to :
1. Put the sugar and cocoa into the pot and whisk together. Pour in the milk, cinnamon stick and whisk again. Put the pot on the cooktop and turn the heat to very low. Heat until it is hot bot not boiling, about 10 minutes. Stir occasionally with the whisk, making sure that you mix in all of the cocoa.
2. Ladle into mugs and top each one with a handful of mini marshmallows and dust it with cocoa powder.