Tag: #snack

SATE LILIT AYAM/CHICKEN

main meal, snacks

SATE LILIT

Sate, or satay, is a beloved dish in Indonesia and Southeast Asia.
Every province will have Thier own versions of it. Sate are loved by one and all, easily available and  almost all food stalls will serve these. Meat is normally skewered, Roasted and served with a peanut sauce.

Todays recipe is a Balinese version of Sate.
Sate lilit means wrapped around, not skewered, much like our desi  kebabs, only difference is, the meat is wrapped around slightly bashed lemon grass stalks, so you can imagine the intense fresh flavours. These Sate are not served with any peanut sauce. But served with a raw chiliie onion Sambal called Sambal matah.
Do try this simple and tasty recipe

SATE LILIT**

**Ingredients:**
– 300 g finely minced chicken
– 4 red chillies
– 3 candle nuts (slightly roasted) or cashew nuts
– 3 shallots
– 2 cloves garlic
– 1 tsp chicken seasoning powder
– 1 stalk lemongrass (bottom white part only), finely chopped
– 1-2 tbsp oil
– 4 kaffir lime leaves, finely chopped
– 2 tbsp freshly grated coconut
– 1.5 tbsp thick coconut milk
– 1 tsp salt
– 12-14 lemongrass stalks, trimmed and lightly bashed

**Instructions:**
1. Grind the red chillies, candle nuts, shallots, garlic, lemongrass, and chicken seasoning powder into a paste without using water.
2. Cook the paste in a pan with oil over low heat until the oil separates and the paste is dry.
3. Mix the cooked paste with minced chicken, chopped kaffir lime leaves, grated coconut, coconut milk, and salt.
4. Take small portions of the chicken mixture and wrap them around the bashed lemongrass stalks.
5. Grill the wrapped chicken on a lightly oiled non-stick pan.

**SAMBAL MATAH**

**Ingredients:**
– 4 red chillies, finely chopped
– 5 shallots, minced
– 3 kaffir lime leaves, minced
– 1 lemongrass stalk (bottom only), minced
– Salt to taste
– 1/2 tsp sugar
– 2 tbsp very hot oil
– Lime (for finishing)

**Instructions:**
1. Combine all the finely chopped ingredients in a bowl.
2. Mix in salt and sugar.
3. Pour hot oil over the mixture and mix well.
4. Finish with a squeeze of lime.

Enjoy your Sate Lilit with Sambal Matah!

My Indonesian lunch plate for lunch

Mini Sushi Cakes

snacks

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

.

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…😊

COMBRO ONCOM

snacks

COMBRO..pronounced CHOMBRO.


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

Do try

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.