This is an Indonesian snack made with cassava and oncom( pronounced onchom) . Oncom is made using by products used in the making of tofu and tempeh. Typically sold in wet markets, its trademake orange top is actually mold . This is a staple in javanese cuisine. On its own its rather bland. But cooked with spices its delicious. It has a very sponge like texture and its very light weight.
Today’s recipe is a crocket made with cassava stuffed with a oncom filling. This is a popular sundanese snack from west java.
Oncom can be replaced with tofu, tempeh or our own soya nutri flakes. I have made these crockets with a veg keema / nutri flakes many times with delicious results
I kg Singkong ( CASSAVA) Peeled , washed and grated very finely. We use a special very unique grater for this purpose.( photos in comments) It is a wooden board with tiny pins all over the surface. You can use any grater. After grating the cassava, add salt to taste and 2 heaped tbsps of Tapioca flour or cornflour, and mix well. Make about 15 balls, stuff each ball with some filling, and shape into oval crockets. Deep fry and serve with bird eye chillie.
Filling. 200 gms of oncom crumbled, OR 200 gms of nutri flakes( weight after rinsing or boiling and water completely squeezed out)
Grind to a paste 4 garlic pods 10 shallots 7 to 8 red chillies.
Heat 3 tbsps oil in a pan, and add 1 lemongrass pc and an inch of galangal ( bashed to release flavours, ) Plus few fresh bay leaves. Saute for a minute and add the red paste. Saute till oil seperates, add crumbled oncom or soya flakes. Add salt to taste. 1 tsp white pepper 1 tsp mushroom seasoning or 1 tsp sugar. Cook on low heat till all ingredients come together and dry up. Cool and use as stuffing.
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 .
KUE BOLU SAKURA These cute little steamed cakes are a pleasure to see and eat. A no hassle recipe , which comes together quickly. These cute cakes are named after the sakura flower, because of the moulds they are made in.The texture of kue sakura is very light and airy. These sweet cakes are Included in the vast KUE varieties available all over Indonesia. KUE MANIS to an Indonesian is what MITHAI is to an Indian. Kue are small bite sized sweetmeats usually made of rice flour, coconut milk, sugar etc and are mostly steamed. Milk is rarely used. In todays recipe, I have also added a spice mix called SPEKUK. This spice mix has its origins from the Dutch colonial Era, and is used in some traditional cakes and biscuits here. Familiar to the Indian taste buds, cinnamon, cloves, cardamon, cloves and aniseed are blended together, with cinnamon and cloves being the dominant flavour. Use this mix to flavour your biscuits and cakes instead of vanila for a change. Do try these little treats, use any tiny moulds if you can’t find the same. Any will do.
KUE BOLU SAKURA.
1st step.. Heat 125 gms of sugar with one tbsp of water to make a rich caramel. Slowly add 250ml of hot water, and boil till caramel dissolves. Remove from heat and cool completely.
2nd step. Mix together dry ingredients 200 gms of flour 25 gms cornflour 1/2 tsp baking powder 1/2 tsp baking soda 1.5 tsp spekuk spice mix Sift and keep aside.
Melt 75 gms margarine and keep aside.
3rd step. In a mixing bowl add 2 eggs 125gms sugar
Beat till sugar dissolves, and soft peaks form. Add the caramel water slowly and whisk till mixed. Now add the sifted flour, beat once more till mixed. Finally fold in the melted margarine.or butter. Pour into lightly greased moulds and steam for 15 mins. Make sure the steamer is already hot. ( to prevent steam from dripping onto the kue, we normally tie a napkin on the lid) The fragrance of spekuk will waft thru your kitchen, as the kue are being steamed. As you open the lid, the kue looks quite puffed up, they will shrink within mins.
Cool for a few mins and remove from moulds. Done. Enjoy with a cup of hot coffee .
Spekuk spice mix. 2 tbsps ground cinnamon 2 tbsps ground nutmeg( I grated it) 1/2 tsp ground cardamom 1/2 tsp ground cloves 1/2 tsp ground aniseed Blend everything together and use. Store the remaining in the refrigerator.
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