Tag: cheese

JASUKE…

snacks

JASUKE
JA..( jagung..aka sweetcorn)
SU…( susu…aka milk)
KE…( keju…aka cheese)

This very simple starter is a popular street food In Indonesia.
Made with just 4 ingredients, comes together  very quickly. Easy to make and eat. The sweetness of corn,  condensed milk , and saltiness of Cheese are a good balance for each other..surprisingly a very tasty dish.

When I was growing up in Pune, India, corn was something we associated with the rainy season, where corn sellers would roast the corn on a coal fire, fanning it to cook quickly, and at the same time sending the fragrance of roasting corn into the air, thereby drawing more people to come buy their wares.😊. Then the roasted corn was rubbed with half a lime which was dipped in red chilli and salt…oh mouthwatering, can literally taste the tangy spicy corn. Much later came the association of corn to the very popular sweet corn soup.😊

1 sweet corn.( boil and remove the kernels)… I got about 225gms of corn.

While still hot add 1 tbsp of butter( I used salted butter.)
1/4 tsp salt
And about 1/4 cup of condensed milk.
Mix well and arrange in shot glasses.
Top generously with grated cheese.
And a dollop of chilli sauce.
Can serve chilled or at room temperature.

MARTABAK/AKA BAIDA ROTI/ AKA ASIAN PARATHA

main meal

MARTABAK aka ASIAN PARATHA aka BAIDA ROTI

This stuffed Pancake or paratha is probably known to many of us. Arabs, Indians, south asian, chinese etc each nation has its own way of making it. Here in Jakarta its very common to see martabak carts on most streets. They sell the sweet version( shared the recipe earlier) and the savoury version.
But the street version uses a lot of MINYAK SAMIN( a local ghee) and also mostly uses duck eggs which are bigger than hen eggs. They also keep dough balls dunked in oil( maybe to give the dough more elasticity) and use bigger skillets than our home tawas.
I prefer making a healthier  fusion version at home using eggs and stirfried vegetables . This on its own is a complete meal.
Most nights when I don’t know what to cook…we make martabaks.
Please do try out this simple martabak recipe.

2 cups flour
2 tbsps oil
1/2 tsp salt
Cold water.
Mix the oil and salt  into the flour, and add some cold water to make a medium soft dough..cover with a wet cloth and keep aside.

1/2 cup carrots.. julienned
1/2 cup french beans cut diagonally
1/2 cup cabbage ..thinly sliced
1/2 cup beansprouts. Or young corn( cut into small strips)
1/2 cup spring onions finely chopped
1 tbsp minced garlic
1  tsp white pepper
1 tsp sesame oil.
Salt to taste

Heat a wok and add 1 tbsp oil, add the garlic, white pepper and salt.
Saute for a minute, and add all the prepared vegetables… saute on a high flame and cook just for few mins. Add sesame oil and remove the vegetables in a bowl. The vegetables should still have a crunch… keep aside.

For this recipe you will need 8 medium eggs.
I normally make 8 small size martabaks from this quantity.

Divide the dough into 8.
Preheat the tawa or skillet on very very low.

Take one part of the dough, roll into a very thin chappati…as thin as you can ,
Gently place the chappati on the tawa, pour the filling, and spread it a bit, now fold 3 parts of the chappati to form a triangle, try not to leave any space, and let grill on one side, gently flip over, apply butter or oil..and let cook.
Once both sides have brown spots , remove and cut into smaller triangles. Serve with a chillie sauce.

Filling..
For each martabak beat one egg in a bowl, season very lightly with salt and pepper. Add about 1/4th cup of stir fried vegetables, and mix.,,( can add 1 tbsps grated cheese at this point)

Options for vegetarians..
Just spread the stir fried vegetables on the chappati ( on the tawa,) sprinkle grated paneer or cheese.

Martabak Manis aka Sweet Indonesian Pancake.

dessert

MARTABAK MANIS
Indonesian sweet Pancake.

This is a very very popular street food, loved by one and all. Available in 2 forms, one sweet and one savoury, .
The savoury nartabak is more like the baida roti we get in India.
Using eggs, and spices, in a square paratha.
Today, I will share the sweet Martabak recipe.
Through evenings and way past midnight, one can stop by and get martabak to round off the night.
It is made on order, as its best eaten warm. Fillings such as grated cheese, condensed milk, nutella, chocolate rice, groundnuts etc go into it, in combinations as you want or all in one.
Normally the vendor will cut the martabak into squares and put some toothpicks into the squares.
Cheese and chocolate is a very popular combination on most bakery products here in Indonesia. Try it and love it😊
This homemade version is as delicious as the street ones, and more controlable where calories are concerned. The vendors are truly generous with lashings of butter etc.😊

This is a decadant dessert. Easy to make. Just a little tricky. The texture will be spongy and with visible strands.
But satisfaction is guaranteed 😊
Be generous with the fillings.
The trade mark strandy texture, comes from cooking at right temperature.
Hope you all will like it and try making Martabak Manis.

Ps..Ignore the calories and try it.

Ingredients for 3 Pancakes ( I used a 18 cm NONSTICK PAN)

225gms flour
20 gms cornflour
30 gms sugar
250 ml water
1 egg
3/4 tsp baking powder.
2 tsps vanilla essence or paste.

Mix together flour, sugar, cornflour and water. Mix well for 5 mins using a hand held whisk . Once mixed well, add an egg and baking powder, and the vanilla essence.. Mix gently and keep aside covered for 1to 2 hours

Just before making the martabak, , add 3/4 tsp of baking soda to 50 ml water, mix and add to the martabak mix. Mix gently.

(Note.. I poured one cup of batter for each martabak.
I added green colour in one and yellow colour to another.
Its flexible. Can omit colours too.)

Method.
Heat a medium 18 cms size thick nonstick pan.
Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready.
IMPORTANT..PAN SHOULD BE HOT, on medium to high heat.
DO NOT GREASE THE PAN AT ALL.
Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface.
Bubbles will start appearing, once the surface is full of bubbles, lower the heat.
Sprinkle about one tsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins.
Remove cover, and start loosening the pancake gently.
Remove onto a cutting board
Immediately apply butter all over.
Sprinkle chocolate rice generously AND or cheese . Drizzle condensed milk and top with roasted chopped groundnuts.
Cut into 2 and stack with both the inside parts facing one another. The shape will be like a half moon

Cut into wedges. And enjoy.

Toppings..choose any or mix and match
Nutella
Jam
Chocolate rice
Grated cheese
Crushed roasted peanuts
Biscoff…
Anything goes😊
I have used cheese and condensed milk with chocolate rice and crushed peanuts
Nutella.

EGGLESS VERSION OF MARTABAK

170 gms flour
2 tbsps milk powder
3 tbsps sugar
1/4 tsp salt
250 ml water
1 tsp vanilla or pandan essence.

Mix together flour, milk powder, sugar, salt, water and essence. Keep aside for 1 hour.

Now take 3 tbsps water and add 1/4 tsp baking soda and 1/2 tsp baking powder.

Add to the batter.

Immediately start making the martabak.

Heat a medium 18 cms size thick nonstick pan.
Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready.
IMPORTANT..PAN SHOULD BE HOT, on medium to high heat.
DO NOT GREASE THE PAN AT ALL.
Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface.
Bubbles will start appearing, once the surface is full of bubbles, lower the heat.
Sprinkle about one tbsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins.
Remove cover, and start loosening the pancake gently.
Remove onto a cutting board

NO BAKE MANGO CHEESE CAKE.

dessert, Uncategorized
No bake mango cheese cake

No-Bake Mango Cheese Cake.

India finishes off with mango season, and our mango season starts. Here in Indonesia we get many types of mangoes, MANGGA HARUM MANIS,  which reads sweet fragrant, is a yellow mango with a dark green skin, this variety is as poplular as the alphonso mango in India, each mango can weigh upto 500 gms.
We also have a variety called MANGGA GEDONG, which is almost like our alphonso mango, taste and look wise.
In the making of this cheese cake , we have used MANGGA GEDONG. Do try it. Its super easy. And really delicious. You can watch the video here.

No-Bake Mango Cheesecake
Ingredients (15cm ring mold):

BISCUIT BASE:
– Biscuit 100gms
– Melted Butter 50 gms

Recipe:
BISCUIT BASE:
– Crush the Biscuits until fine
– Mix Melted Butter
– Flatten Tightly on a prepared dish + ring mold
– Freeze While you make the cheesecake filling

CHEESECAKE FILLING:
– Cream Cheese 250 gms
– Sugar 60gms
– Lemon Zest (half  Lemon)
– Lemon Juice (Half  Lemon)
– Mango Puree 200g
– Whipping Cream 150gms
– Gelatin 7gms + Water 40ml

CHEESECAKE FILLING:
– Mix Water + Gelatin to bloom in a small container
—-
– Mix Cream Cheese and Sugar until Smooth in a large bowl ( I used a spatula)
– Add lemon’ zest
– Add half a lemon’s worth of juice
– Add 200g of Mango Puree
– Mix Well
—-
– Whisk Whipping Cream until soft peaks
– Melt the gelatin over warm water
– Add the gelatin to the filling, mix well
– Fold in the whipped cream onto the filling
– Pour onto dish and ring mold
– Freeze ~30 Min

JELLY LAYER:
– Gelatin 5g + Water 30ml
– Water 100ml
– Mango Puree 200g
– Sugar 50g

JELLY LAYER:
– Mix Water + Gelatin to bloom in a small container
—
– Heat up: Water, 200g Mango Puree, Sugar
– Add bloomed gelatin, Mix well
– Pour onto dish and ring mold
– Chill Overnight

I decorated with dragon fruit, mango pieces and mint.

** recipe credits go to my son
—-
Use hot towel for easy separation of Ring mold and cheesecake!

Dhaba chicken

main meal

Many years ago, I happened to come across a concept to making a meat dish similar to the recipe I will be sharing with you all today. This particular dish is really very tasty, and best eaten with parathas or phulkas. For those of you who are eggetarians, can substitute paneer for chicken. Just imagine a delicious chicken curry, topped with beaten and seasoned eggs, then steamed for a short time.
Please try and use boneless chicken fillet or thigh .
The name which I have given to this dish, not a very original name for sure, but thats how I have written it in my cook book. And also because I always make it in a stainless steel container, which is also called a dhaba. Today’s reference picture also contains a small glass ramekin, in which I made it, just for you all to see how it looks.
Do try this recipe, and serve it with kechumbo( onion relish).

Dhaba chicken

500 gms boneless chicken cut into cubes.
150 gms finely chopped onions
2 tomatoes
4 pods garlic
1 inch piece of ginger
1 sprig curry leaves(12 leaves)
1 tsp cumin seeds
1 tsp red chillie powder
1 tsp turmeric
1 tsp garam masala
1 tsp corriander powder
1 tsp chicken tikka masala or any box masala you have handy
Salt to taste
1 cup thick yogurt
Chopped corriander leaves.
2 eggs .
Grated cheddar cheese.

METHOD.
Take a bowl, add yogurt, red chillie powder, turmeric, corriander powder, garam masala, chicken tikka masala, chicken cubes. Mix well and keep aside.
Now heat 4 tbsps oil in a pot, and add finely chopped onions .
Saute till golden brown , remove and keep aside. When cool, blend together with 2 tomatoes and keep aside.
In a mixer jar, add curry leaves, cumin seeds, ginger and garlic. Add little water and grind to a fine paste.
Heat 2 tbsps oil in a pan and add the curry leaf paste, saute for 5 mins and add marinated chicken..cook till almost dry, then add the fried onion tomato paste. Cook till oil seperates. Add salt and corriander leaves. Check the gravy.
Consistency of gravy should be thick, but not dry.
Lastly smoke it.( optional) ( picture is included)
Now, put the chicken curry into a steel or heat resistant glass container. Beat eggs in a bowl , season with salt , and pour on top of the curry. Top with grated cheddar cheese, sprinkle red chillie powder and chopped corriander leaves.
Steam in a hot steamer for 10 or 15 mins. Serve hot with parathas or phulkas. And onion relish.

ONION RELISH/ KECHUMBO
Cut one big onion into slices, grate one carrot, and thinly sliced paprika. Mix with with 2 tsps salt. After sometime wash under running water, squeeze out all water, and add lime juice, salt and sugar to taste.

The cold sandwich cake

main meal

The cold sandwich cake

When sandwiches are mentioned everyone has thier own favourites. Sandwiches eaten during our school days in the Seventies , were very basic, as every Indian school going child will remember. Mostly white bread with butter and jam, or if you were lucky cheese and butter.Cheese was a luxury which not everyone had, especially in India. If you were lucky and had relatives staying abroad, then you would recieve small tins of kraft cheese😊. Of course Amul cheese cubes were already around, but were a little out of reach for an average middle class family. Back to sandwiches, my grandfather always had a slice of bread with green corriander and mint chutney as his evening snack. Those were the days when chutney was made using a grinding stone. The aroma of fresh mint and corriander leaves being crushed with green chillies and garlic is till today etched in my memory..

Whoever has lived in Pune, even for a short time will surely know about the Marzorin sandwiches. Soft crustless bread, filled with chicken, eggs, tomato and chutney… I crave these sandwiches even today…and they are a must on all my visits to Pune.

Todays recipe is a mixture of all my childhood memories..

Credit for the chicken pate filling goes to my friend hilda mascarenhas, who writes a wonderful food blog, hildastouchofspice.com. Do visit her food blog .

The cold sandwich cake

Basically you will require 3 types of fillings, and 16 slices of crustless bread

Ingredients..for chicken pate.

1 chicken breast

3 to 4 tbsps mayonaise

1 tbsps mustard paste

1 tsp honey

2 tbsps grated cucumber( helps to keep the filling moist)

Salt, pepper.

1 tbsp chopped celery leaves.

Method…

Boil the chicken in water which has been seasoned with salt and pepper.

Dispose the chicken bones, and put the meat in a food processor along with chopped celery..Pulse it and transfer the shredded chicken to a bowl, and add mayonaise, mustard, honey and cucumber. You should have a moist mixture. Keep aside.

Ingredients for second layer

4 Boiled eggs, sliced.

Sliced tomatoes

Sliced cucumber

Butter

Ingredients for 3rd layer

1/ 4 th cup mayonaise

1/ 2 cup basil leaves

2 green chillies

2 cloves of garlic

Juice of one lime

Salt

4 slices of cheese.

Method…

Blend basil leaves, chillies, garlic, lime and mayonaise together to get a pretty green spread, season with salt and a pinch of sugar.

Other ingredients are, finely sliced radishes, shredded carrot, shredded lettuce leaves, alfalfa sprouts and mayonaise.

Method

Keep 4 slices of bread on a serving platter, in a neat square.

Apply butter thinly, and add the chicken pate, level till all the 4 slices of bread are covered.

Cover with 4 slices of bread, and apply butter lightly, top with sliced tomatoes sliced eggs, and sliced cucumber…season with salt and pepper.

Cover with 4 slices of bread, apply the basil mayonaise and top with 4 slices of cheese in a single layer..

Lastly, top with 4 slices of bread, whose underside is spread with basil mayonaise.

Press down gently, and apply mayonaise all over the sandwich, covering it from all sides.

Gently press shredded lettuce, carrots all over sides and top…decorate with radish slices, cucumber slices, and alfalfa sprouts.

Chill thoroughly, cut into wedges and serve

A beautiful centerpiece is ready for your parties..

SINDHI TALEBADI (KEEME JO LOLO) USING SOYA GRANULES

Uncategorized

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Many families in different parts of the world will surely have a meatloaf, or lolo as we sindhis call it on their menu. Of course the recipes will vary from the bland to the spicy or from rich to simple. Meat loaf is something which innovative housewives created using leftover cooked mince of beef, mutton or chicken. This dish has been popular in the sindhi community , and every sindhi homemaker will surely serve it on special occasions. Cooked mince and beaten eggs along with pasta come together to form a sindhi keeme jo lolo, which is normally steamed. Todays recipe is made with soya granules and eggs.

Growing up In a sindhi household , this lolo or talebadi was made when special guests were coming for dinner. Mummy would make at least 2 thalis (a steel platter with a raised rim).. The mutton keema(minced meat) was cooked lovingly till dry with aromatic spicies and cooled. Beaten eggs and cooked pasta ( makaroni) were mixed into the keema , and pored into the greased thalis. Generous amount of tomato ketchup was applied on the top and then the thalis were put into hot steamers.. The aroma of this delicious lolo wafted into the kitchen and we as children waited for the lolo to be cooked and served. It was cut into square pieces when cool and wiped clean in minutes..:). This lolo is also protein packed, easy to cook and can be served with a salad on the side to make a complete meal

Today when I make this at home, I prefer using vegetarian soya granules/ nutri/ protina. This is my husbands favourite. Do try this recipe which is perfect for vegetarians who eat eggs.

Ingredients

1 small cup of soya granules boiled in water for 10 mins, drain and squeeze out excess water.

3 tbsps oil

2 big onions finely chopped

2 tomatoes pureed

2 tsp ginger garlic paste

1 tsp shah jeeri (caraway seeds)

1 tsp red chilli powder

1 tsp garam masala

1 tsp corriander powder

salt to taste

1 cup boiled pasta..( I use elbow macaroni)

3 eggs lightly beaten

few tbsps of tomato sauce

grated cheese for garnish

chopped corriander for garnish as well as cooking

method..

Heat a pan and add 1 tbsp of oil, to this add the boiled soya granules and saute till the granules become a little crispy. Remove and keep aside in a bowl.

In the same pan add 2 tbsps of oil and add onions,saute till limp and translucent. At this point add 1 tsp salt to the onions to hasten the browning process, cook till onions turn a golden brown.

Add caraway seeds ( shah jeeri) and ginger garlic paste.

Now add tomato puree , red chilli powder, corriander powder and garam masala.

Cook till the whole mixture comes together and oil seperates

Add soya granules and roast for a good 15 mins until fragrant.

Add 1/2 cup water and cover and cook till done.

Let the mixture be dry.. we don’t want a watery mixture.

Shut the fire and cool completely,

Mix the boiled macaroni into the cooked keema

Fold in 3 beaten eggs and chopped corriander leaves.

Pour into a greased springform pan..and dot with tomato ketchup

Garnish with grated cheese and corriander leaves

Steam in a hot steamer for 30 mins or untill set

Cool, cut into squares or wedges and serve at room temperature.