MINI SUSHI CAKES. Trending now on social media is the sushi bundt cake. Inspired from that I made single serving mini sushi cakes.
Good startrs at a party , tasty and pretty .
2 cups cooked jasmine rice. 2 tsp vinegar 2 tsp black sesame seeds. 2 tsp powdered sugar Salt to taste. Mix the rice, vinegar, sugar and sesame seeds Keep aside. ( make sure you don’t add any oil while cooking the rice) we want the rice to be a bit sticky.
I small can of tuna flakes in brine.( got about 110 gms of tuna flakes) Strain off liquid. 2 tbsps japanese Mayonaise( I used kwepee, Which is slightly more sweet than normal mayo.) Otherwise add 1 tsp honey to the mayo. 2 tbspChilli sauce, 2 tbsps finely chopped spring onions. 1 tsp sesame oil 1/2 tsp pepper powder 1 tbsp chopped cilantro. 2 tsps lime juice. Salt to taste. Mix the above and keep aside.
Very finely sliced cucumbers. Nori flakes, and togarashi for topping. Additional mayo and chillie sauce for drizzling over. Nori sheets cut into squares for the base of the sushi cake , while plating.
To assemble. Take some of the rice and pack firmly into a greased mold.( I used silicone molds) Top with cucumber slices, then the tuna mixture, Put more rice and press firmly, using a small spatula. Demold onto a nori square and garnish with nori flakes and togarashi. Drizzle some mayonaise and chillie sauce. Best served chilled
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.
Se..run..deng, refers to crispy floss. Normally the residue left behind after boiling chicken which has been cooked with ground spices and herbs. The chicken is removed after its tender and the stock is further cooked till all water evaporates…Reverse cooking😊. This residue is then deep fried or sauted untill its crisp. Normally this is sprinkled over the fried chicken and served with steamed jasmine rice, chillie sambal and some lalapan( salad) We all relish eating this with our hands, as the Indonesians do..Eating food with the hands is much favoured here. Now, crisp floss itself can be made differently using 2 or 3 main ingredients.. Coconut, galangal or candlenuts. Today I will share the coconut and galangal one .
I whole chicken with skin , cut into 10 pieces. Or use thigh, breast, anything.
3 kaffir leaf pairs. 3 fresh bay leaves 2 stalks of lemongrass…cut into 4 to 5 pieces, bashed. 60 grams galangal …grated. 1 bowl grated /scraped coconut.. about 150 grams. 1 tsp sugar 1 tsp mushroom seasoning or msg 2 tsps or to taste salt.
FOR THE PASTE..GRIND FINELY 2 inch piece ginger 2 inch piece fresh turmeric 10 shallots 8 garlic cloves 5 candlenuts or cashewnuts 1 tbsp corriander seed powder. 1 tsp white pepper powder 1/4 cup oil
Take a sauce pan or wok, add the ground paste and saute till fragrant. After 5 mins add the fresh herbs kaffir lime leaves, bay leaves, lemon grass. Saute for a while. Add 1 tsp sugar About 2 tsps salt. 1 tsp mushroom seasoning or msg
Add the chicken pieces, mix well and add 2 cups of water..bring to a boil. Add the grated galangal and mix well.
Once mixed properly, add grated coconut.
and let chicken cook completely
The water should reduce to a thick gravy.
Remove chicken pieces and keep aside. Cook the gravy till really dry.
Heat oil in a wok, flash fry the cooked chicken .
In the remaining oil, add the semi dried gravy.. and fry on medium heat till light golden.. Remove and keep aside. This is the floss or Serundeng. Stir constantly so the semi solids don’t burn. ○ It took me about 15 mins to fry the floss, when the bubbles started disappering while floss was being fried and the colour was golden, I removed it on a strainer. It will be slightly soft, but should become crisp upon cooling. This can be stored in an airtight container in the fridge and used as a topping .
To serve, put the chicken on a platter, sprinkle floss/ serundeng on top.
We enjoy eating this with steamed rice. Labu siam ( chayote) stir fried, some spicy sambal, and a lalapan( salad) of cucumber and fresh lemon basil. Try eating with your hand and relish every bite.
This recipe , is of a delicious stew made sindhi style. A very very simple and easy recipe. Today I was craving this, so made it. Aur( rai, mustard seeds ) imparts a very good flavour to this dish , hence the name. Feel free to use any vegetables in this preparation. Though I like using the basic, potato, carrot, french beans, whole shallots and wadi. Here I would like to point out that we don’t get wadi in Jakarta, and though I can bring them from India, am not really fond of the dry wadis. So since years I have been making fresh moong dal kachoris and adding to the stew at the last moment just before serving. Now about Authentic recipes. Normally an AUR JI bhaji, will be differently cooked in different houses, there are sindhis who don’t use any tomatoes in the preparation and there are some like me who grew up eating this dish based on a tomato gravy. Have tried making both ways and both ways are delicious. So I cannot really say which of the 2 is authentic. Today I will share the tomato based aur ji bhaji. You can serve this with rice or with phulkas. I love eating this with chapati torn in pieces and added to a bowl of aur ji bhaji..yummm.
Soak 1/4 cup dhuli hui moong dal for 2 hours, drain and grind with minimum water, add a piece of ginger and 1 green chillie while grinding. Season with salt. Mix well.
Fry teaspoons of the mixture to get about 16 fresh wadi/ kachori.Keep aside.
Blanch 2 tomatoes, discard the skin. Put in a mixer jar along with one roughly cut tomato.and a small piece of ginger. Grind and strain the juice. Discard seeds.
Put tomato puree in a sauce pan, add about 3 cups of water, and vegetables. 1 carrot cut into batons 1 peeled and cut potato About 15 peeled shallots 4 french beans( cut each into 3 or 4) Bring to a rolling boil. Add 1 tsp turmeric powder 2 tsps red chillie powder. Salt to taste. Once vegetables are tender, add a slurry of wheatflour. Till the gravy is thick. ( 1 used about 1.5 tbsps in 1/2 cup of water). Add freshly cut corriander leaves and let simmer while we make the tadka.
Heat 2.5 tbsps of oil in a small pan Add 1 tsp of mustard seeds 1 tsp of cumin seeds 1/4 tsp hing 2 sprigs of tender curry leaves 1.5 heaped tbsp of finely minced garlic
Saute till fragrant, add to simmering gravy. Done.
To serve.. Add few kachoris in a bowl and pour hot gravy over them. Enjoy
Bangkit…feast, Salju..snow. Both names go. Normally served at feasts or festivals, Salju or snow because these are normally white.But recently saw a local you tube channel and was drawn to these pretty colours. These absolutely melt in the mouth, light airy cookies are a must try. Very very popular here in Indonesia. The origin is from malaysia and some parts of Indonesia. Ramadhan is a very popular time for these cookies. Biscuits or kue kering are a very very popular constant in Indonesian culture. Hampers of prettily packed biscuits are a sight to see. Back to the recipe, these biscuits are gluten free. Very very light. While baking, once slightly golden on the bottom, and very light to hold . Remove and cool. Baking time 30 minutes to 40 mins . Depending on your oven. As you first take a bite, you will the powdery texture, next you will feel the smoothness and the sweetness. Unique textured biscuits.. Happy Ramadhan.
INGREDIENTS 500 gms tapioka flour 90 gms margarine. 150 gms powdered sugar 4 pandan leaves .( optional, but these do give a very subtle flavour) 1 tsp vanila essence or 1/4 tsp vanila powder. 40 gms milk powder. 100 ml of coconut milk.( I used a tetra pack) add few drops of food colouring, and mix.
Take a wok or frying pan, add the tapioka flour, and chopped pandan leaves. Saute this flour on low heat till the flour is really hot and feels lighter. At this point the pandan leaves should be crisp and easy to snap. Cool the tapioka flour completely. Sift in a strainer to remove any lumps. Cool. In a mixing bowl, add margarine and sifted sugar, mix with a spatula untill its a smooth paste, add milk powder and mix and fold once more.
Add sifted tapioka in batches Alternately with coconut milk.
Go in with your hands and mix with your finger tips…untill the mixture resembles fine bread crumbs.
This will not be moist. It will be dry mix.
Take a mold( picture in comments) add the mix and press in , scrap off excess.. Remove gently onto a baking mat or tray.
Bake in a pre heated oven, at a very low mark.. I used the 150 mark. This kue or biscuit is very different in taste, its powdery, melt in your mouth, and yummy.
This super easy egg dish is probably known to most of us. Probably invented by some innovative house wife who wanted to use up the vegetables and meat in her refrigerator. 😊 Very easy to make and comes together very quickly. There is no hard and fast rule to make this, but its good to follow some guidelines. Its a basic Fried Egg omelette with some vegetables and protein tossed in, and some flour to bind it all together. This dish is almost on all menus in old fashioned chinese restaurants in Jakarta. Here it is served with a sweet and sour tomato sauce. Fried till the outside of fuyunghai is crisp while the inside is soft . It is normally served with white rice. Do try this recipe😊
1/3 cup finely chopped carrots 1/3 cup finely chopped cabbage 1/4 cup finely chopped spring onions 100 gms very finely minced chicken 50 gms prawns minced. 3 eggs 4 heaped tbsps cornflour 2 heaped tbsp flour..maida. 1.5 tsp salt 1 tsp chicken seasoning.. 1 tsp black pepper powder 1/4 tsp msg or sugar. ( I added finely chopped bird eye chillies for an extra punch)
Mix all this together in a bowl.
Heat about 400ml of oil in a wok or frying pan. On medium heat, pour in half the egg batter, Keep splashing oil on it( as we do for Poories) .let cook on one side till crisp, gently turn over and fry till crisp. ( used two spatulas to do it gently).
Put into a platter, cut into wedges or squares. Pour hot sauce on it. Serve with rice for a complete meal or just as a starter.
Sauce.. Blanch 3 tomatoes Blend in a mixer, and strain.
Now heat about 2 tbsps of butter. Add 1 sliced onion 2 tsps minced garlic Add 2 tsps sugar And saute till onions become limp. Add about 1/3 cup boiled green peas( I used frozen). Pour in the tomatoes puree, season with , salt to taste, 1/2 tsp pepper. Add about 2 tbsps of tomato ketchup. 1/4 cup water. Now add 1 tsp of vinegar. Check seasoning and add some cornflour slurry to slightly thicken the sauce. The sauce shd be sweet and sour, so please adjust seasoning.
This Recipe is for 2 Fuyunghai. Enough for 4 ppl people.😊
A very easy simple recipe, which I just happened to see on a instagram reel. Saw and liked the concept. Ingredients were not mentioned, but sort of guessed. And the outcome was pretty good. A good chinese twist to our simple hard boiled eggs. Here I have not used the egg yolks. Used them for another recipe, and gave some to my pet african grey parrot who enjoys eating eggs. I have used minced chicken to fill up the hard boiled shells. Do try this simple side dish…
5 eggs boiled, peeled and halved. ( we will not use the yolks) To enable the halved eggs to sit without wobbling, I took off a silver from the bottom.
To make the filling 125 gms finely chopped underside of chicken breast. 1 red chilie.. chopped 1 spring onion…use only the white part 1/2 tsp white pepper powder 1 tbsp chopped corriander leaves 1 tbsp chopped garlic Salt to taste 1 tsp sesame oil 1/2 tsp ajinomoto…optional. 1 egg white..lightly beaten. Put all the above in a food processor and blitz till mixed well.
Make 10 ball with wet hands..
Put each ball into the boiled egg shells and put in a slightly greased frying pan.
Pour over the sauce, cover and cook for 10 mins. Done. Serve hot or cold.
Sauce.. 1 tbsp chillie oil 1 tbsp sesame oil 1 tsp vinegar 1 sprig minced curry leaves. 1 tbsp finely minced garlic 1 tsp sugar. 1 spring onion..finely minced. 1 tbsp chillie sauce 1 tbsp light soy sauce. 1 tbsp chopped corriander leaves 1 green chillie..cut into thin rings 1 red chillie cut into thin rings A pinch of salt.
In a bowl, add..chillie oil, vinegar, chillie sauce, soy sauce, garlic, sugar, salt, spring onion, corriander leaves, green and red chillies….mix well. Pour hot sesame oil on top, and 1/4 cup hot water. Mix.
Heat sesame oil, plus 1 tbsp normal oil in a small tadka pan..add minced curry leaves.. and pour into the bowl with rest of ingredients.
KETAN SERUNDENG.. ( STICKY RICE CAKES WITH SAVOURY COCONUT FLAKES)
Ketan is a hearty snack quite popular in Indonesia.Ketan is usually made from glutinous rice. Rice is soaked and steamed in steps, usually with an addition of coconut milk. The steamed sticky rice is then quickly formed into balls and rolled in either plain or flavoured coconut flakes, and served with a spicy peanut sauce. Coconut which is grated and cooked with a spice paste, is called SERUNDENG, this has a long shelf life if stored in the fridge. Serundeng is used as a topping on yellow rice, served on the side with other dishes and usually a staple at many homes. You can actually call it the podi powder of Indonesia.. Ketan is usually served as a starter or snack. Glutinous rice or beras ketan can be used to make a sticky sweet porridge also.
Today I have made it in 2 colours, one white and one blue. The blue ketan is made using butterfly pea flower. Soaking these dried flowers in hot water gave it a lovely indigo colour. Do try this recipe if you can source GLUTINOUS RICE.
250 gms beras ketan( glutinous rice) 1/2 cup thick coconut milk 1/2 cup water. 1 tsp salt 10 gms of dried butterfly pea flowers, soaked in half cup hot water.( about 1/4 cup) strain when water cools down.
Wash and soak the ketan for 4 hours. Drain the ketan and put in a hot steamer. Steam for 15 mins. Remove into 2 bowls. To one bowl add 1/4 cup coconut milk, 1/4 cup water and 1/2 tsp salt. Mix and keep aside for 15 mins…the liquid will be absorbed by then.. To the other bowl of ketan, add 1/4 cup coconut milk, 1/2 tsp salt and 1/4 cup blue liquid from the strained flowers. Keep aside for 15 mins.
After 15 mins put both the soaked rice back into the steamer and steam for 20 mins. Remove into 2 bowls, make balls while still warm. Roll the blue ketan balls in plain grated coconut. Roll the white ketan balls in serundeng. Serve with peanut sauce.
To make serundeng. Grind together.. 3 garlic pods 5 shallots 4 to 5 red chillies 1 tsp corriander powder 1 tsp salt 2 tsp sugar 6 shredded kaffir lime leaves. 1 tbsps grated gur. Small pc of fresh turmeric.
Take a pan, add 2 tbsps oil Add ground paste and saute till cooked. Add 1 cup grated and steamed coconut. Saute till well mixed. Cool and pulse in mixer to get semi powdered mix.
For white coconut.. Grated and steam coconut for 10 mins.
Tip…we normally grate and steam coconut. To keep handy in the fridge. It does not go sour , using this method.
Peanut sauce..
100 gms fried peanuts with skin or without 1/2 tsp white pepper Salt to taste Veg stock powder, or msg 1/4 tsp 6 bird chillies, 6 red chillies 3 pods of garlic 30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.) 3 tbsps tamarind pulp or juice of 1 lime.
. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil. 2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder. Add some water and blend to a thick paste.
A fusion Indo chinese fried chicken dish which is crispy on the outside and silky on the inside, due to the combination of prawns and chicken. This is served with a light sauce, and some steamed vegetables on the side. There are 2 ways to make this.. The old fashioned way is to roughly mince chicken and prawns, mix together with spices..pat onto a banana leaf and deep fry. The newer method is to thinly slice chicken breasts, apply shrimp paste and egg wash and bread the chicken.
I Prefer the old fashioned way It is still served like this in old chinese restaurants. Some sources say that this dish originated in the city of Nanjeng in China. Hence the name chicken Nanking. Its a non spicy dish reminicent of olden days cantonese cooking. Worcestershire sauce also known as KECAP INGGRIS ( english soya sauce) gives a good flavour here.Do try this recipe..
200 gms roughly minced chicken breast ( I used the underside of the chicken breast) 200 gms prepped shrimp/prawns. ( peel, clean and then weigh the prawns) Roughly chopped. 1 heaped tbsp minced garlic 1 tbsp sesame oil. 1 heaped tsp white pepper powder. 1 tsp sugar 1 tsps salt 1/2 tsp msg..optional. 2 heaped tbsps tapioca starch powder or cornflour. 2 heaped tbsps all purpose flour. 1 big egg. 2 tbsps water. 1 tbsp worcestershire sauce.
Mix everything in a bowl and keep aside for 15 mins. Take banana leaves and cut into rounds of 18 cms..approx. Divide the chicken prawn mixture into 2(if you like it a bit chunky) or 3.(if you like it thinner) And pat onto the banana leaves. Heat a wok, add enough oil for frying the chicken. When oil is hot..slide in the banana leaf . After a few mins, it will seperate from the patty..remove and discard. Continue frying the patty till crispy. Remove and cut. Serve on a platter with the sauce, french fries and steamed vegetables. Sauce. 300 ml water 3 tbsps of tomato ketchup 3 tbsps worcestershire sauce 2 tbsps sugar. 1 tbsp sesame oil. 1/2 tsp salt. 1 tbsp cornflour( mixed with little water)
Put everything in a saucepan, bring to a boil and add cornflour slurry.
Today’s recipe is SINDHI PHOTE BHUGO CHICKEN, cardamon/Elaichi chicken. After someone asked me for an authentic sindhi recipe for phote bhuga TEEVARN( mutton), I went straight to the source of my sindhi recipes, MY MOTHER. While I was on a short trip to India. Sadly Mom’s health has detoriated as well as her memory. But she immediately could recall this recipe, and told me. In fact I asked her if we could add tomatoes, she said not at all.😊 so this recipe is more like a stew with a strong cardamon flavour and peppery undertones.A very light on the tummy dish.
Memories of my mom making this super fragrant dish( phote bugo teevarn) on sundays for my grandparents are so clear. My mom is a masterchef of sindhi delicacies, but sadly cannot cook any longer at the grand age of 90. But I am so thankful to have learnt most of my sindhi cooking from her.
Pls try it and have this accompanied by parathas and tawa toasted bread. The simplicity of this dish is what makes it so special. The last time I made it was years ago for my mother in law , but with mushrooms. ( vegetarians please note).
500 gms chicken with bone( 6 good size pieces) make slashes on the chicken. 2 tsps of freshly ground cardamon with skin 4 to 5 whole cardamons..lightly bashed. 2 tsps freshly ground black pepper. 1 tsp shah jeera 1/4 tsp turmeric powder. 1/4 tsp garam masala 1.5 tsps salt. 3 cups water. Finely cut corriander leaves with stems. 3 tbsps oil 2 tbsps Wheat flour mixed with 1/2 cup cold water. ( DO NOT USE CORNFLOUR). Heat oil in a pressure cooker, and add the shah jeera, whole cardamons and the powdered cardamom. After a few seconds add the chicken and start sauting for at least 10 mins. The cardamom will start sticking to the chicken, keep going. Now add the corriander leaves, black pepper powder, turmeric and salt, mix for another 5 mins. The combined flavours of corriander, pepper and cardamom are amazing. Add the water and close lid. After 3 whistles, shut the flame and let the cooker cool down. Open the lid and bring the chicken to a boil. Add the wheat flour slurry and simmer for a few more minutes. Serve hot, sprinkled with black pepper and corriander. Serve with parathas, and tawa toasted bread.or pao.
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