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.
A very close cousin to our desi Payasam, this bubur( porridge) is made with green moong dal aka Kacang ijo( pronounced KA-CHANG). Here in Indonesia Buburs are very popular, and made with lot of pantry friendly ingredients..such as rajma, green beans, banana, glutinous rice, coconut etc. These are mainly made or sold for breakfast and tea time. Todays recipe uses ginger as a flavouring as well as for healing and warmth. Ginger is used alot in teas and buburs to aid in digestion and for warmth. Have this warm and relish it. Soothing and delicious. Perfect in the awesome rainy weather in India.
1 cup green moong beans soaked overnight or minimum 6 hours. 2 pandan leaves knotted or use 4 cloves. 100 gms ginger…peeled and bashed in big chunks. 1/2 tsp salt. 250 gms jaggery.( chopped or grated) 3 tbsps white sugar ..if required.( I used, as it yin to the yan of jaggery)😊 200 gms thick coconut milk( I used a tetra pack) 100 ml water for coconut sauce.
Rinse the soaked moong dal Add to a pan along with bashed ginger and pandan leaves. Cover with enough water and boil till soft and mushy. ( I boiled for 3 whistles in a pressure cooker)
Meantime take the jaggery in a pan and add 1/4 cup water. Boil till dissolved, and strain, to remove impurities.
Now take the cooked moong beans, another 2 cups of water, salt , jaggery water in a pan and cook further till it becomes thick. Keep aside. To make the coconut sauce topping, Put 200 ml thick coconut in a saucepan, add about 100ml water, a knotted pandan leaf( or 1/2 tsp vanila essence) 1/4 tsp salt. Simmer on a low flame for 10 mins. Remove in a bowl.
To serve.. Put some warm bubur in a bowl, top with 1 or 2 tablespoons of coconut milk..
No sugar is added to coconut sauce. This helps in balancing the sweetness of bubur.😊
The holy month of Ramadhan all over the world, has different traditions for breaking the fast, one thing common will be sweetmeats, whether its dates or a glass of sharbat. Here in Indonesia, people will mostly drink hot sweet black tea to be followed by various KOLAKS. Kolaks are mostly soupy, palm sugar and coconut milk based. Various things are added, like jack fruit or banana, or sweet potato etc. Mostly served warm as the people here believe that breaking a fast with something cold will surely harm the stomach.😊 Kolaks are made with many twists. Here at home during Ramadhan helpers make different types of sweets. Will share some more recipes soon. Today I will share kolak made with sweet potato dumplings. CANDIL ( pronounced Chandil) is balls of sweet potato. Hence the name. Easy to make and light on the stomach. No oil goes in the preparation.
Step 1 Peel and chop 500 gms of sweet potato ( I have used orange sweet potato) Heat a steamer and steam cook the sweet potatoes. Avoid boiling them . Once cooked, ( it took about 15 mins in my steamer) remove into a plate and mash using a fork. Put in a big bowl along with 150 gms TAPIOKA flour. Add a pinch of salt and mix the warm mashed pototes with the flour. Knead into a smooth ball. Divide and roll into small balls. Work quickly, I had help doing these, so it took about 10 mins for 2 of us .😊 I got about 75 small balls( good enough for a nice big bowl of kolak) keep aside.
2nd step. In a sauce pan, add 200 ml of coconut milk( I used a tetra Pack) and 100 ml of water. Put in a knotted pandan leaf. ( or use 1/2 tsp of vanilla powder) 1/2 tsp of salt Simmer, stirring continuously for 10 mins…keep aside.
3rd step. Heat 600ml water in a saucepan Add 200 gms of chopped palm sugar ( jaggery) 1 tbsps of sugar 1/2 tsp of salt 1 knotted pandan leaf Or you can add a little vanila essence at the end. Boil till palm sugar dissolves, strain the water into another pan to get rid of impurities. Boil once again and add a slurry of 2 tbsps tapioka flour mixed with 50 ml of water. Bring to a boil and keep aside.
Final step. Take a big pot, put about 1.5 liters of water, bring to a rolling boil and add the sweet potato balls. They will sink and rise within 5 mins. Keep on boil for another few mins, strain off the water, and add the balls to the palm sugar syrup. Give one boil and done.
AASSEMBLING. Put few balls and palmsugar syrup in a bowl, drizzle few spoons of coconut milk on top…and enjoy warm.
Tip… to get things done faster, I put the sweet potato to steam on one stove, made the palmsugar syrup on another, and the coconut milk on another. 😊so I was done within 45 mins.
**The bland coconut milk balances the sweet palmsugar syrup.
Sup Oyong Bakso Ayam ( Turaiya/Ridgegourd chicken noodle soup) This is one of the best ways to eat this lovely vegetable. Adding Ridgegourd to soup gives it a silken texture and surprisingly it enhances the taste. One of our favourite soups at home. Especially on a Rainy night. Indonesians are not familiar with cooking Turaiya in a sabji form. Its mostly made this way in a soup. Do try this soup, which is very very easy to make and a delight to have. A meal in a bowl I love Turaiya in any form, be it the aisi turiyuoon ji bhaji which my mother made often when we were young or even the phota bhuga turi which my mother in law gave me during child birth.😊
For the bakso ayam Chicken dumplings Blend 200 gms of boneless chicken with 2 pods garlic 2 egg whites 1 tsp white pepper powder 1/2 tsp grated nutmeg 1 tsp salt 1 tbsp cornflour. 2 tbsp spring onion..finely chopped 1 tbsp celery …finely chopped.
Make tiny balls with the help of 1 tsp. Keep dipping the spoon in a small bowl of water. Keep the chicken balls ready.
Soak about 70 gms of glass noodles in hot water. For 10 mins..drain and keep ready.
Take 2 Ridgegourds ..try to take the ones without seeds . Peel and cut into round chunks. Not too thin, and not too thick…keep ready. Blanch 1 bowl of moong bean sprouts in hot water , strain and keep ready( I used toge)
For the soup. Grind 6 shallots, 3 garlic pods with a mortar and pestle. Make a paste.
Heat 1 tbsp of oil, add onion garlic paste, and 1 tsp of white pepper powder. Saute till fragrant. Ad 5 cups of hot water( better if you have chicken stock) I used stock. and bring to a boil. Add the chicken balls . Add 1 tbsp chicken sesoning or 2 cubes of knorr . I used royco. Let the soup come to a rolling boil. Add 1 tbsp of sesame oil. Add the ridgegourd / turai/ oyong. Give a final simmer for 5 mins and take off the fire.
To assemble.. Put some glass noodles in a bowl, add blanched bean sprouts, and laddle the soup into the bowl. Top with fried onion and chopped spring onion. And a healthy squirt of lime juice. Serve with chilli sauce. I used fresh home made sambal..
IKAN KEMBUNG SAMBAL PETE. ( MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS) Stink beans, bitter beans , twisted cluster beansthe names are enough to put people off. BUT, wait, these beans are so called bcoz of their distinct taste and odour,( A bit strong, but similar to raw asparagus which I admit is an acquired taste.) The bean it self has a buttery bite to it. And the beans healing properties are many. They are very good in cleansing the kidneys., so don’t shy away…do try them Very very popular here in Indonesia. Petai( pronounced Ptai) is mostly added to sambals or served as a side dish with rice, fish, chicken etc. Its truely delicious. Its normally just added in the last stage of cooking or eaten fried. In India Its called YONGCHAK, ( I googled this, and saw its found in MANIPUR.) Pls do enlighten me if you know more about this in India. Normally a single stalk will have about 10 to 12 beans, the outer covering is disposed and the beans are used.Every vegetable vendor who passes around will surely have many petai hanging on his cart. These bright green beans surely brighten up a dish. Ikan kembung is a distant cousin of the mackerel. Its not very fleshy, and has many tiny bones. But it fries very well and tasty to eat. Use any other fish if you want. Its the sambal which is so tasty..spicy, a little sweet and slightly tangy. Do try this recipe. Photo was a bit difficult to take..pls excuse the photography.
500 gms of ikan Kembung( chubb mackerel)..Make slits over the fish. Wash well, rub lime juice and salt over it and let sit for half an hour. Next rub some corriander powder and turmeric into the fish Heat some oil in a pan and deep fry the fish till crispy…( you can cover while frying to avoid spluttering. Keep the fish in a serving dish.
Sambal.( 1st step grinding) 7 red chillies 5 bird eye chillies 6 shallots 3 garlic pods 1 tsp salt 50 ml or 3 tbsps water. Blend all this .keep asaide.
Step 2. Heat 6 tbsps oil in a pan Add the blended paste, 1 stalk of lemongrass( slit and bashed), 3 torn kaffir lime leaves Cook this till oil seperates. Now add 10 whole bird eye chillies 1 big tomato sliced 1 tbsp jaggery or brown sugar 1/2 tsp sugar 50 ml or 3 tbsps water. Also add the Petai( remove from stalk, and remove the white membrane, slit the green beans into 2)
Now cook all this for 10 mins till the beans lose thier rawness. To assemble. Put the fish in a platter, and pour the sambal on top of the fish, garnish with cucumber and thai basil. Eat with hot white rice and some stirfry vegetables. Have shared some photos in the comment section.
This very simple , light and tasty snack comes together very very quickly. Basically minced chicken is applied on a thin omelette and rolled , steamed and then panfried after cutting. A no fuss recipe to make and eat😊 Please do try making this.
1st step Beat 3 eggs lightly and season with salt and pepper. Prepare 3 thin omelettes and keep aside.
# just cook lightly, don’t overcook the omelettes.
2nd step. Put 200 gms of boneless chicken in a food processor. Add 1 spring onion finely chopped 1 tbsp of ginger garlic paste 2 tsps sesame oil 1 tsp white pepper powder 1 tsp salt. 1 tsp mushroom seasoning or 1/4 tsp msg. 1/2 tsp grated nutmeg Run the mixer till chicken is minced well. Add 1 egg, and run the mixer once more. Remove into a bowl.
3rd step Take one omelette, apply 1/3rd of the chicken paste evenly all over the surface. Roll gently. Repeat for all 3 omelettes. Keep the rolls in a hot steamer, seam side down, and steam for 15 mins.
4th step. Cut the rolls at a slant to get oval pieces. Dip all the cut pieces into cornflour. Dust off excess cornflour. Heat a frying pan and add about 5 to 6 tbsps of oil. Heat oil, and add the egg chicken roll pieces. Pan fry till golden. Serve hot, with a sauce of your choice.
The name KUE PUTU AYU, loosely translated means pretty putu cake.( I also call these snow cakes) These pretty little cakes are very easy to make and come in the category of kue manis( sweet cakes) The distinct topping of slightly salted grated coconut is the trade mark, and balances the sweetness of the kue perfectly. Serve these at anytime of the day..people love them . But traditionaly these are teatime treats. No oil or butter is added, and steaming these takes hardly 15 mins. Even after 38 years of living in Indonesia, I am still facinated with the way sweetmeats are created here like works of art. Delicate, pretty and oh so tasty.
Serve these warm, and if you have any leftovers, keep in the fridge, in an airtight container and consume within 24 hrs. After reheating in the steamer .
Since this is the holi season, I have made these in pretty multi coloured hues.
Holi is the festival of colours and celebrated with great gusto by indians by playing with water spray guns, vibrant colour powders rubbed into each other faces, and water balloons. The streets of India on the day of Holi look colourful , with people having fun.
Kue Putu Ayu..recipe with egg
STEP 1. Mix 400 gms peeled grated coconut with 1/2 tsp salt and 2 tbsps cornflour. Steam the coconut in a bowl for 15 mins. Next, Take about 20 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures given below) Pre heat the steamer, and cover the lid with a kitchen napkin, to prevent steam droplets from dropping onto the cakes. . STEP 2 In a mixing bowl add:- 2 whole eggs 175gms sugar 1/2 tsp emulsifier ( optional) Whisk the above till sugar dissolves and eggs are fluffy and stiff.( I used an electric beater, it took me about 10 mins) Add 2 tsps of vanilla essence. Beat once more.
STEP 3 Sift together 200 gms of flour and 1/2 tsp baking powder. ( add 1/4 tsp baking soda incase you are not adding the emulsifier)
STEP 4 Mix together 75ml of thick coconut milk with 125 ml of water. ( I used coconut milk from a tetra pack.)
Step 5 Add flour and coconut milk alternately to the beaten eggs and sugar. Mix at a very low speed.
Divide the mixture into as many colours of cakes you want. I divided into 4 bowls and added 4 different colours, blue, pink, purple and green. Now spoon the mixture into the prepared moulds.( I used plastic moulds ) And steam for 15 mins.
Done, they come out very easily. Serve with a hot cup of coffee. Very pleasing eye candy, and very light to eat too. Do try these.
EGGLESS KUE PUTU AYU
STEP 1. Mix 200 gms peeled grated coconut with 1/4 tsp salt and 1 tbsps cornflour. Steam the coconut in a bowl for 15 mins. Next, Take about 10 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures in comments) Pre heat the steamer, and cover the lid with a kitchen napkin .
Nasi Hainan aka Chicken rice (Home made Modified version) Mostly everyone is familiar with hainan chicken rice, more so those who travel to Singapore have surely eaten this. Singapore is famous for its Chicken Rice.
On my first visit to Singapore in the early 80’s , it was one of the dishes we had had at a foodcourt.😊 Smooth tender chicken, seasoned rice, a tasty broth to go with it, and the tasty sauces with it, make for a balanced flavourful dish. Here in Jakarta also its quite popular with a slight change in recipes. But the actual original version calls for a long procedure of making the chicken. A whole chicken along with the skin is poached in boiling water, then taken out after a while and put into a big pot full of cold water and ice. This is repeated quote a few times. This shock treatment is what results in a totally tender and smooth chicken. At home long ago we used to make this, but lately since few years I prefer the modified version. As no one wants the chicken with the skin on. We normally make it out of boneless breast fillet or boneless thigh fillet. Easier and faster. For the vegetarian version I used plant based veg chicken fillet. Do try it . The recipe is a little long but totally worth the trouble.
1st step. 400 gms of boneless chicken ( or you can take half of a full chicken, with bones and skin) Rub 2 tsps of salt and 2 tsps of sugar into the chicken and add about 1/4th cup of water. Let the chicken soak in this brine solution for a minimum of 4 hours. Wash and Soak 2 cups of jasmine rice.
Spring onion oil In a bowl add 5 stalks of chopped spring onion 2 cloves of garlic finely chopped. 1 inch piece of ginger.. grated. 1 tbsp sesame oil 1 tbsp oyster sauce( I used the vegetarian version) 1 tsp sugar , 1 tsp salt and 1 tsp white pepper.
To this bowl add 80 ml of hot oil, and mix. Keep aside.
Garlic oil Heat 100ml of oil in a pan and add 12 cloves of finely chopped garlic 2 inches of grated ginger.
Saute till golden brown. Keep aside.
Chillie sauce. Blend together 8 curly red chillies 8 birds eye chillies 6 cloves of garlic 1 tbsp sugar 1 tbsp salt 100ml water.
Put this blended paste in a pan and cook for 5 mins. Add 1.5 tbsp of vinegar. Keep aside.
All 3 sauces done. Onto the rice, chicken and soup. Pls use either version. Put drained rice in the rice cooker Add the following. 1 tbsp normal oil 1 tbsp sesame oil 1 tbsp oyster sauce 2 tbsp soy sauce. 2 tsps salt 1 tsp pepper 2 stalks of spring onion cut into big pieces. Now add water according to the rice cooker instructions( normally 2 fingers above rice) Stir well and place the chicken on the rice. Cover and cook. Remove chicken, chop and keep aside.
2nd way using steamer. ( I used this method) Put drained rice in a pan Add the following. 1 tbsp normal oil 1 tbsp sesame oil 1 tbsp oyster sauce 2 tbsp soy sauce. 2 tsps salt 1 tsp pepper 2 stalks of spring onion cut into big pieces. Now add about 1 cup of water . Stir well and cook till no water is left. Transfer to steamer. And cook till done.
Next I just put the chicken on a steel plate and steam for about 12..15 mins. Chicken will let out water, reserve the water for adding to soup. Chop the chicken and keep aside. Finally the soup. If you have good chicken stock pls do use it. In a pan, add 1.5 liters of water. Add 1 pc bashed ginger 4 cloves garlic bashed 150 gms of sliced cabbage. Chopped cubed spring onions. Salt, pepper, sugar and stock cube. Boil for about 15 mins. Test the seasoning and ready to serve.
I also sauted some pok choi in garlic to serve with the rice.
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