Tag: eggitarian

KLAPERTART

dessert

KLAPERTART

Klapertart is a popular baked custard pudding, which uses young coconut flesh  to give it a trademark  taste. The origins of this pudding are  in Manado,  Sulawesi regions of Indonesia, again the Dutch influence is Dominant here. Its a pretty simple and delicious dessert.

Having had a sweet tooth since childhood I loved this pudding when I first had it in Jakarta, a very familiar taste of the custard which my mom made when we were kids, of course my mother made custard the Indian or sindhi way, adding banana and chickoo.

This baked custard has a lot of other ingredients like coconut, raisins, almond flakes and not forgetting the main flavours of rum and cinnamon. These flavours come together and form a unique tongue tickling tasty pudding.

Ingredients for klapertart

• 300 ml milk
•
• 150 ml whipping cream

• 150 gms sugar

• 30 g all purpose  flour

• 15 g cornstarch
•
• 25 gms butter

• 1/4  tsp salt

• 3 eggs yolks

• 150 g young coconut meat, ( from drinking coconut)

• 25 g raisins ( optional to soak in Rum for few hours, I soaked for 2 hours)

• 25 g almond, chopped, or flakes( i used flakes)

• 3 tbsp rum or 1 tbsp rum essence

• 1 tbsp vanilla essence

Top layer

• 3 eggs whites
• 50g sugar
• 1 tbsp flour

Topping

• 25 g raisin

• 25 g almonds flakes

• 2 tsp ground cinnamon

Preparation of klapertart

Step 1

• In a small container, mix a portion of the milk (around 100 ml) with flour and cornstarch. Set aside.

• Heat the rest of the milk with sugar. Keep stirring.

• Slowly pour the mixture of milk and flour, stirring continuously. Bring to boil and then turn the heat off. Add butter and mix well. The custard will be very thick at this point.
•
• Whisk the cream untill soft peaks are formed, add in the milk flour sugar mixture, and the egg yolks. Mix well and finally add raisins, almond flakes , coconut and essence.

• Pour the mixture into a greased  pyrex dish

• Bake at 160° C for about 25 minutes in a preheated oven.

Step 2
Whisk egg whites till soft peaks are formed, add sugar and flour, whisk again till stiff peaks form.

Remove the custard from the oven and pour the  egg white mixture over the custard, neatly.

Step 3
Finally, sprinkle almond flakes, raisins and cinnamon powder over the egg whites.  Bake once more for 20 to 25 minutes in the oven at 160°C until golden brown.

Cool, and refrigerate until serving time.

** I divided the pudding into 2..

Javanese Soto Ayam ( Indonesian chicken Noodle soup)

main meal

Javanese Soto Ayam
(Indonesian chicken noodle  soup)
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, and the ingredients vary from region to region.
Its a light flavoursome soup on the lines of a Burnese khowsuey, but minus the coconut milk. A DIY style of having soup. A flavoursome soup is made out of herbs, and chicken is normally boiled in it and shredded afterwards. Accompanied by some steamed vegetables. It does require some preparation but the end result is amazing.
Do try this soup as cooked in my home.
Its a one bowl meal.😊

Soups bring comfort during winters and make for a light meal during summers. Sadly, soups were not something made very often at home when we were kids.

Mummy made soup only if we were sick.😊.

But living in Indonesia, its been very easy to make friends with a number of soup varieties. And Soto is a favourite of mine.😊
On to the recipe…


Ingredients to be ground to a fine paste for the soup..
15 small shallots
1 inch pc of ginger
1 inch pc of galangal( can omit)
5 to 6 garlic pods
1 inch piece of fresh turmeric
1 tbsp corriander seeds
5 candle nuts( pan roasted) or 5 cashew nuts

To be added to the soup
300 gms chicken with bone( I prefer the thigh).

Ingredients for flavouring the soup
1 lemongrass root( bashed)
Few fresh bay leaves
Few kaffir lime leaves

Heat 2 tbsps of oil in a sauce pan
Add lemongrass root, bay and kaffir lime leaves. Saute till the herbs release thier fragrance.
Add ground paste and chicken,
saute till oil seperates.
Add 1 litre of hot water.
Add salt and sugar.
Let it simmer for 10 to 15 mins.
Remove chicken, shred and keep aside
Strain  the remaining soup and keep hot.
Prepare the remaining ingredients
1 cup finely sliced cabbage( blanched)
1 cup of bean sprouts( blanched)
1/2 cup of finely chopped spring onions and celery
1/2 cup of fried onions
2 potatoes( cut into thin slices and fried, or use ready potato chips)
Rice noodles, boiled and strained( about 1 big bowl)
1 bowl of shredded chicken
2 boiled eggs( quartered)
Slices of lime
Sambal( boil 6 red chillies, and blend with a little water, 2 pods garlic, salt.

Assembling
Take a bowl and add rice noodles, cabbage, beansprouts ,  boiled eggs, shredded chicken, potato chips, spring onions, fried onions.
Top with very hot soup. And enjoy with a squirt of lime juice and sambal.

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

20180216_074534

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.