Friday, February 12, 2016

Bubur Ketan Hitam (Black Rice Desert)


Ingredients:

240 gr Black glutinous rice(washed & drained)
60 gr White glutinous rice (pulut)(washed & drained)
1 L of Water
2 Pandan leaves, knotted
1 Tbs of sugar
Pinch of salt
1/2 tea spoon of tapioca flour or cornflour, combined with 2 Tbs of water to form a paste
1/2 c Thick coconut milkPinch of salt


Methods:

Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat and serve in small bowls topped with 1-2 tablespoons thick coconut milk.

Monday, February 8, 2016

Bakmi Goreng (Fried Noodle)

The reason why my family serve this fried noodle is because it easy and practical to serve. Most of the time we eat this for breakfast.
Usually I love to add chilly sauce for myself.





Lapis Legit (Spekkoek)


This thousand layer cake is more a legacy of Dutch colonialism rather a traditional Indonesian cake. But mostly Indonesian are familiar to it. This is often served with the coffee or tea. It could enjoy by the family in evening, as well in the family gathering or someone special day as well. To be honest,making this kind of cake is not quite easy for me. It took a lot of my time :))


Pecel (Cooked Vegetable Salad with Peanut Sauce)


For this menu, we use vegetable as yardlong beans, cabbage, kangkung (water convolvulus), beansprouts, spinach, cassava leaves, papaya leaves, kecombrang flowers (Phaeomeria haemispheria), kenikir leaves, mangkokleaves, and others. We also can add other vegetables, such as sliced potatoes, green beans, carrots, zucchini, cauliflower, and broccoli. The vegetables should be cleaned, cut in bite-sized pieces, and lightly cooked. Arrange decoratively on a big platter (usually we did it on the top of banana's leaf) and serve accompanied with sambal pecel (the pecel sauce) in a separate bowl.


Saturday, January 30, 2016

Sup Jagung Ayam (Chicken Corn Soup)

My aunt made this for me while I was very sick years ago and she said 'No worry, I got this from my nice friend and this wont make you fat." :)


Ingredients:
1 - 2 kg of Chicken, cut to cubes
2 tsp of salt
1/4 tsp of saffron
2 cups of sweet corn
2 cups of egg noodles
1 tablespoon of parsley-fresh
1/8 tsp of pepper
2 eggs-hard-cooked

Methods:
Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn down the heat to low, add the salt and saffron and steep until the chicken is tender. Remove the chicken and strain the stock. Take the chicken meat from the bone and return to the stock. Add the corn and bring to a boil. Add the noodles and cook for 15 minutes or until the noodles are tender. Add the parsley, eggs and pepper and serve

Wednesday, January 27, 2016

Resep Puding Zebra Lapis Mocca


Saturday, January 23, 2016

RESEP SANDWICH RAGOUT AYAM

Resep Sandwich Ragout Ayam