Tag: #musttry

KUE BANGKIT/ SALJU AKA COOKIES..EGGLESS.

snacks

KUE BANGKIT/ KUE SALJU aka COOKIES.

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.

Very popular during Ramadhan.

A must try…😊

FUYUNGHAI aka fried vegetable omelette

main meal, snacks

FUYUNGHAI

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.😊

SINDHI PHOTE BHUGO CHICKEN / CARDAMOM CHICKEN.

main meal

SINDHI PHOTE BHUGO CHICKEN.

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.