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.

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.

Resto Review : Sushi Matsu

Datang terlambat pada suatu event itu sebenarnya musuh besar saya. Apalagi pas acara review seperti ini. Akibat terlambat, saya jadi kehilangan info2 awal, yang justru biasanya penting dan selalu disampaikan di awal acara. Apa boleh buat, karena waktu itu jalanan mendadak tidak bersahabat, saya sampai ketika teman-teman yang lain sudah mulai motret dan bahkan ada jg yg sudah dimakan :D Untung saja tempat Sushi Matsu gampang dicari. Kebetulan juga saya cukup sering ke pasmod BSD, dan posisi resto ini persis di seberangnya. Jadi walaupun waktu itu saya naik taksi, ya gak pake nyasar deh.

Sewaktu tiba di lokasi, saya disambut dengan "Irasshaimase!" dan senyum manis pelayan resto. Hmmm tempatnya memang mungil, tapi nyaman dan homey. Lalu saya dipersilahkan untuk naik ke tempat review di lantai 2. 

Jujur saja saya tidak mencicipi seluruh makanan yang disediakan. Pertama, buanyaaaaak banget jenisnya....kedua, saya sambil ribet ngawasin anak-anak yang waktu itu ikut ke resto karena suami lagi keluar kota. Perhatian terpecah nih, ceritanya...

Nah, Sushi Matsu ini masih cukup muda usianya, berdirinya tanggal 18 Mei 2014. Matsu sendiri artinya Pohon Cemara Jepang, mengandung makna keberuntungan dan umur panjang. Walaupun muda, tapi menu2 Sushi Matsu gak kalah lho, kalo dibanding dengan gerai sushi lain. Mereka punya tim koki andalan yg memang sudah berpengalaman dengan masakan Jepang. Jadi terjamin otentik dan fresh makanan  di gerai ini. 

Nah inilah sebagian menu yang disajikan dan sempat terpotret :

Seger banget kan ikannya :)

Yang ini kalo gak salah namanya Hokkaido (IDR 45K) Salmon, crab meat dan omelette. Yummm!

Yang ini the famous Takoyaki (IDR 20K), enak deh ini, pake lelehan saus mayones yang yummy

Yang ini Inari Tuna Salad (IDR 33K), tuna dengan saus mayones dibungkus kulit tahu. Favorit!

 Chicken Omelette (IDR 38K)

 ini namanya Volcanoes (IDR 45K), udang, salmon dan crab meat ditutup dengan topping mayones yg lembut dan telur ikan terbang. Delish!

Maguro atau Ikan Tuna (IDR 42K), walaupun raw, tapi tidak amis

owww owww owwww, ngilerin bangetttt kaaaaaan! 

Dari kiri-kanan : Miso Ramen (IDR 45K), -, Avocado Salad (IDR 27K), Chicken Katsu Curry Rice (IDR 45K)

 

Naaah jadi tunggu apa lagi? Mumpung lagi ada promo nih, makan sebesar 150K, kamu dapet diskon 20K. Asik kaaaaan?

SUSHI MATSU:

Ruko Golden Madrid 2 Blok G no. 6

Telp : 021-53164795
Jam buka :
Weekdays : 11.00 – 21.00

Weekend : 10.00 – 21.30

Twitter : @sushimatsuresto IG : sushimatsu FB : sushi matsu

Oven Baked Sweet Soy Sauce Chicken

Most Indonesian loves sweet soy sauce. This earthy and humble ingredients is a must have on every Indonesian kitchen. We have plenty brands for this. Some region even produce their own sweet soy sauce, and each region has different taste, very unique. 

I believe that is why we can easily find dishes that use sweet soy sauce as key ingredient. As for this dish that I made, very simple. Yet it has wonderful taste.

Ingredients :
10 chicken wings
5 cloves of garlic, grated
1,5 cm ginger, grated
3 tablespoons of sweet soy sauce
2 tablespoons of worcestershire sauce
1 teaspoon of oyster sauce
a pinch of ground coriander
1/2 teaspoon of salt
1/2 teaspoon of ground pepper

For smearing
mix together 1-2 tablespoon of sweet soy sauce and 1 teaspoon of oil.

How to:
1. Preheat your oven, 180 celsius degree
2. Mix the all the ingredients together
There are two ways to cook it. Cook directly at the oven, or using stove top method.

For cook directly at the oven method :
1. Marinate the chicken with all the ingredients, refrigerate for 2 hours
2. Arrange the marinated chicken in a smeared baking pan,cover with alumunium foil. Bake for 40-45 minutes
3. open the cover, smear with sweet soy+oil, bake without cover for another 15 minutes. Remove from the oven and let cool

For stove top method:
1. In a wok/pan, cook the chicken with all the ingredients for about 20minutes
2. Smear the chicken with sweet soy+oil, and bake for 15 minutes.

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.

Nasi Tim a.k.a Steamed Rice a.k.a Rice Topped with Chicken and Mushroom

Honestly I don't know what this dish' name in English. So I want the title to be as informative as it can be, as this food is quite famous in our country, it is actually a mix Indo-chinese comfort food. Well, nasi tim often said to be the food for toddler and the seniors people. You know why? Because it has a smooth texture, easy to chew. Mild taste, but heavenly in your taste bud. And when people got sick, nasi tim is commonly found on the menu list. I also crave for this food when I was hospitalized back in 2009. Well of course to labeled it "food for toddler and senior" is not a fair judgement, as this dish is delicious that you can have it not in a specific age and condition.

There are many ways to make delicious nasi tim ayam, what I'm going to share is my version of nasi tim, the way I comfortable to make it, a.k.a the simple way, if you know what I mean *wink*.

It seems like there are so many stages, but if your cooking mood is up and down (like me), you can make a big batch and keep some of it in the fridge. Whenever you are in a hurry and feeling like making breakfast is such a burden, just heat them and you're safe from grumble-cooking time. Oh wait, that's me! Suit yourself with your own condition LOL

Oh, btw, I have never keep this dish in the fridge for more than 3 days, I think its best not to keep it too long. This what I do to fridge it, once the nasi tim is cool/room temp, transfer them to an airtight container. And you can re-steam them for 10 minutes before serving, or simply reheat with microwave. Of course the texture will be slightly different after microwave re-heating. Lack of moistness is happening, though you put a glass of water during the heating period.

Ingredients :

For chicken stock

chicken bones (i use 2 breast bones and 4 pcs of chicken feet)

2 L water

For Rice 

- 650 gr rice

- chicken stock, the amount of the stock should be as stated on the rice package cooking direction (i'm using 1 L of chicken stock)
- 3 cloves of garlic, mashed and finely chopped

- 1cm ginger, mashed and finely chopped

- 1 tsp salt

- 1 tbsp light soy sauce

- a dash of sesame oil
- 1 tbsp of oil

For chicken

- boneless and skinless chicken breast (I use 2 chicken breast @200-250 gr), cut into cubes

- gr mushroom, I'm using fresh  mushroom, but canned mushroom also ok

- 5 cloves of garlic, mashed and chopped finely

- 2 cm of ginger, mashed and chopped finely
- 2-3 tbsp of cooking oil

- 4 tbsp sweet soy sauce

- 3 tbsp light soy sauce

- 1 tbsp oyster sauce

- 2 tbsp sesame oil

- 250 ml water

- salt and pepper to taste

For soup

- 500 ml chicken stock

- 2 cloves of garlic

- 2 scallion, thinly slice

- salt and pepper

I'm also adding 12 hard-boiled quail eggs.

Directions :
Chicken stock

- Bring to the boil, about 2 cups of water. Add in the chicken bones. Reduce the heat, cook for about 5 minutes. Remove all the water. 
- Add 2 L water to your pan with all the bones

- Bring to the boil with medium heat, after the water is boiling, reduce the heat. Simmer for at least 1 hour

Rice
- Saute the garlic and ginger until fragrant, turn off heat.
- Use chicken stock as the liquid to cook the rice, the amount should be the same as the instructions. Add in the garlic and ginger saute, salt, light soy sauce and sesame oil. Cook until done, I am using stove top method, took about 15 minutes

Chicken and mushroom
- Heat the pan and saute the garlic, ginger until fragrant. 
- Add in the chicken cubes, saute until the color changed
- Add in the mushroom, saute again until the color changed.
- Add 250 ml water, add all the sauces and salt n pepper. Close the lid, let simmer for at least 15 minutes. Pour in the sesame oil, mix well, turn off the heat.

Soup
- saute the garlic until fragrant. 
- bring to the boil 500 ml of chicken stock, add the sauteed garlic, salt pepper and sliced scallion. Turn off heat 

How to Assemble
1. In a heat proof bowl, arrange the saute chicken mushroom,hard-boiled quail eggs and 2-3 eggs for a single serving. it taste heavenly after steaming. Cover the chicken with rice.
2. Steam for about 25-30 minutes
3. Remove from the heat, transfer to a plate, and serve with soup, sprinkle with onion and your favorite vegetable