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
Se..run..deng, refers to crispy floss. Normally the residue left behind after boiling chicken which has been cooked with ground spices and herbs. The chicken is removed after its tender and the stock is further cooked till all water evaporates…Reverse cooking😊. This residue is then deep fried or sauted untill its crisp. Normally this is sprinkled over the fried chicken and served with steamed jasmine rice, chillie sambal and some lalapan( salad) We all relish eating this with our hands, as the Indonesians do..Eating food with the hands is much favoured here. Now, crisp floss itself can be made differently using 2 or 3 main ingredients.. Coconut, galangal or candlenuts. Today I will share the coconut and galangal one .
I whole chicken with skin , cut into 10 pieces. Or use thigh, breast, anything.
3 kaffir leaf pairs. 3 fresh bay leaves 2 stalks of lemongrass…cut into 4 to 5 pieces, bashed. 60 grams galangal …grated. 1 bowl grated /scraped coconut.. about 150 grams. 1 tsp sugar 1 tsp mushroom seasoning or msg 2 tsps or to taste salt.
FOR THE PASTE..GRIND FINELY 2 inch piece ginger 2 inch piece fresh turmeric 10 shallots 8 garlic cloves 5 candlenuts or cashewnuts 1 tbsp corriander seed powder. 1 tsp white pepper powder 1/4 cup oil
Take a sauce pan or wok, add the ground paste and saute till fragrant. After 5 mins add the fresh herbs kaffir lime leaves, bay leaves, lemon grass. Saute for a while. Add 1 tsp sugar About 2 tsps salt. 1 tsp mushroom seasoning or msg
Add the chicken pieces, mix well and add 2 cups of water..bring to a boil. Add the grated galangal and mix well.
Once mixed properly, add grated coconut.
and let chicken cook completely
The water should reduce to a thick gravy.
Remove chicken pieces and keep aside. Cook the gravy till really dry.
Heat oil in a wok, flash fry the cooked chicken .
In the remaining oil, add the semi dried gravy.. and fry on medium heat till light golden.. Remove and keep aside. This is the floss or Serundeng. Stir constantly so the semi solids don’t burn. ○ It took me about 15 mins to fry the floss, when the bubbles started disappering while floss was being fried and the colour was golden, I removed it on a strainer. It will be slightly soft, but should become crisp upon cooling. This can be stored in an airtight container in the fridge and used as a topping .
To serve, put the chicken on a platter, sprinkle floss/ serundeng on top.
We enjoy eating this with steamed rice. Labu siam ( chayote) stir fried, some spicy sambal, and a lalapan( salad) of cucumber and fresh lemon basil. Try eating with your hand and relish every bite.
This recipe , is of a delicious stew made sindhi style. A very very simple and easy recipe. Today I was craving this, so made it. Aur( rai, mustard seeds ) imparts a very good flavour to this dish , hence the name. Feel free to use any vegetables in this preparation. Though I like using the basic, potato, carrot, french beans, whole shallots and wadi. Here I would like to point out that we don’t get wadi in Jakarta, and though I can bring them from India, am not really fond of the dry wadis. So since years I have been making fresh moong dal kachoris and adding to the stew at the last moment just before serving. Now about Authentic recipes. Normally an AUR JI bhaji, will be differently cooked in different houses, there are sindhis who don’t use any tomatoes in the preparation and there are some like me who grew up eating this dish based on a tomato gravy. Have tried making both ways and both ways are delicious. So I cannot really say which of the 2 is authentic. Today I will share the tomato based aur ji bhaji. You can serve this with rice or with phulkas. I love eating this with chapati torn in pieces and added to a bowl of aur ji bhaji..yummm.
Soak 1/4 cup dhuli hui moong dal for 2 hours, drain and grind with minimum water, add a piece of ginger and 1 green chillie while grinding. Season with salt. Mix well.
Fry teaspoons of the mixture to get about 16 fresh wadi/ kachori.Keep aside.
Blanch 2 tomatoes, discard the skin. Put in a mixer jar along with one roughly cut tomato.and a small piece of ginger. Grind and strain the juice. Discard seeds.
Put tomato puree in a sauce pan, add about 3 cups of water, and vegetables. 1 carrot cut into batons 1 peeled and cut potato About 15 peeled shallots 4 french beans( cut each into 3 or 4) Bring to a rolling boil. Add 1 tsp turmeric powder 2 tsps red chillie powder. Salt to taste. Once vegetables are tender, add a slurry of wheatflour. Till the gravy is thick. ( 1 used about 1.5 tbsps in 1/2 cup of water). Add freshly cut corriander leaves and let simmer while we make the tadka.
Heat 2.5 tbsps of oil in a small pan Add 1 tsp of mustard seeds 1 tsp of cumin seeds 1/4 tsp hing 2 sprigs of tender curry leaves 1.5 heaped tbsp of finely minced garlic
Saute till fragrant, add to simmering gravy. Done.
To serve.. Add few kachoris in a bowl and pour hot gravy over them. Enjoy
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.
I have been wanting to share this amazing recipe for sometime now. PEPES refers to food, mainly chicken, fish or tofu, marinated in spices and steam cooked in banana leaves.( something like the parsi patra ni machi) The marinade will include fresh herbs, and mostly lemon basil, which is the star here. Some tart flavours like green tomatoes or BLIMBING WULUH( Also known as bilimbi, tree sorrel . This is an edible sour fruit.) , truely bring out the freshness of this dish. So these pepes are normally eaten hot with steamed rice. . You can either wrap them in rectangles and seal the edges with a toothpick, or pack them like pyramids. Will add a video in comments section.
Fun facts.. Kemangi or lemon basil is a very close cousin of our tulsi. Its mostly served in a lalapan, which is a raw salad consisting of torn cabbage leaves, green or red tomato wedges and Daun kemangi..these are eaten raw with any cooked chicken or meat dish.
Today I have used both..green tomato as well as Blimbing wuluh. Just for your idea. The main idea is to add tartness to the pepes.
1 chicken with bones cut into small pcs ( about 700 gms) I cut the chicken into 12 pieces…
Marinate with juice of 1 lime, 1 tsp salt and 1/2 tsp of black pepper.
Keep aside for 15 mins.
CHOP AND GRIND TOGETHER
10 pods garlic 12 shallots 8 candlenuts or about 10 cashewnuts 6 red chillies 1 inch piece of fresh turmeric 1 inch piece of galangal. 1/4 cup oil. Blend untill its a fine paste.
Now take a wok, add this paste and another 1 to 2 tbsps of oil, saute on a low heat till cooked, fragnant and colour changes from yellow to reddish brown. Cool this paste. Which will now look dry. Once cool, mix in the chicken along with the marinade. Add some salt, msg( if using) and coat the chicken pieces nicely. Add the spring onions and all the basil leaves, mix properly . Ready to pack.
OTHER INGREDIENTS .. Big squares of banana leaves 2 to 3 stalks of spring onions cut into chunks Some lemon grass, bashed and cut slantingly. Some fresh bay leaves. And lots of Daun kemangi aka lemon basil or thai basil . These basil leaves are small and very fragrant. About 50 gms of leaves and tender stem. 2 or 3 green tomatoes cut into wedges. ( or use blimbing wuluh aka blimbi fruit) Bird eye chillies as needed.
Take 2 sheets of banana leaves one on top of the other( check comments section for photos). Put one or 2 fresh bay leaf Add sliced lemon grass, top with chicken pieces, along with spring onions, basil leaves. Again top with green tomato wedges and some bird eye chillies. Pack the banana leaf in such a way that there should be no leakage of juices.
Steam these packets for about 30 to 40 mins.
Have hot with steamed jasmine rice.
You can make indivual packets with one or 2 pieces of chicken inside.
This dish is a sibling of the more famous INDONESIAN GADO GADO. You can say its a filling salad which can be had hot, cold or at room temperature. We prefer it at room temprature. Unlike the gado gado, which is mostly all steamed vegetables, KETOPRAK consists of potato, tofu, rice vermicilli, bean sprouts , cucumber and sometimes LONTONG( rice cake) . Today I will share the recipe of LONTONG, Aka rice cake. Easy to make and very satisfying. A complete meal on its own and delicious. So basically we make the lontong first as it needs a good one hour boil on the fire. And while thats being done we prep the other ingredients. Here in Jakarta we sometimes buy the lontong from the wet markets. Readily available. And sometimes when time permits, we make them at home. Lontong keep well in the fridge for upto 2 days. Do try the recipe. Have included the photos in the comment section.
For lontong 1 or 2 cups of starchy jasmine rice. Wash and soak for 2 hours. Drain. ( we dont add salt or oil) Cut softened banana leaves into squares, take 2 squares one on top of the other and form a cylinder. Secure one end with toothpick. Fill the drained rice with a spoon in the banana leaf rolls., half way. And secure with a toothpick. Now fill a good sized pan with a lot of water, and submerge the rolls in it. Water should fully cover the rolls. Depending on the size of the rolls, and the size of the pot, you can boil them in upright or horizontal position. Cover and cook on medium heat for a good one hour. The rolls will be cooked by then. Remove and keep aside to cool. The size of banana leaf roll can be adjusted. ( picture in comments section) (Apologies for one photo which got deleted by mistake, the one with the rolls in the pan)
Preparation.. 2 big squares of tofu..soak in salted water, drain and deep fry whole. 2 to 3 boiled potatoes peeled and deep fried whole. 2 cucumbers, peeled 1 big bowl of beansprouts ..blanched and drained. 1 big bowl of boiled rice vermicilli. Some fried onions Khaffir lime or normal lime halves.
100 gms fried peanuts with skin or without 4 kaffir lime leaves ( middle stock removed) 1/2 tsp white pepper Salt to taste Veg stock powder, or msg 1/4 tsp 3 bird chillies, 3 red chillies 3 pods of garlic 30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.) 3 tbsps tamarind pulp
. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil. 2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder., the kaffir lime leaves. Add some water and blend to a thick paste. 3. Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating. Keep aside.
To serve.. In a platter, arrange the rice vermicilli, sprouts, cut the tofu , potatoes, and cucumbers ( at an angle) and lontong cut into thick discs. Top with peanut sauce and lime juice. Sprinkle some fried onions.( pls do not omit). Enjoy.
Maachi kok or fish kok, is a sindhi style of cooking fish. Normally only HILSA/ ILISH fish is cooked in this way… we sindhis call Hilsa as PALLO. Here in jakarta its difficult to get pallo aka hilsa. And frankly I prefer using boneless fish fillets with skin on. . As pallo has too many fine bones. But its a easy recipe. .Do try this and have it with khichdi rice or sindhi phulko( chapati). Its a tangy and spicy dish which does not take long to make. I have also made Paneer using the same recipe. KOK over here means uncooked onion tomato marination. Cooked while pan steaming. Long before Partition, buying Pallo fish was an elaborate affair, and the River Indus in Sindh gave a huge bounty of these fish , especially during the monsoons. Our men ancestors would buy pallo on sundays and this was cooked by the womenfolk , mostly for lunch only, to be enjoyed leisurely. I have seen my mom preparing this kok pallo on many a sundays, for my grandparents or when we had special guests. She would cook this on a special tawa we had ( before the advent of non stick pans). On a sigdi( coal flame). Just before serving she would heat up some brandy in a deep hot metal spoon, flambe it, and pour over the fish..😊( mind you, this was for special guests). My mom cooked andaz se, is a vegetarian but she could cook super tasty non veg.
200 gms Carp fillet ( Gurame)with skin or any other river fish. Gurame is a fresh water fish. ( I tried using red snapper, which is a salt water fish, but sadly it became too dry.) Lightly salt it and keep aside for few mins, rinse and pat dry.
In a bowl, add 1 tbsp oil 1/2 cup finely chopped onion 1 red tomato finely chopped 1 or 2 chopped green chillies 1 tbsp finely chopped ginger. 1 tsp corriander seed powder 1/4 tsp Amchoor 1 tsp garam masala 1 tsp turmeric powder 1 tsp red chillie powder Salt to taste…I used 1 tsp. 2 tbsps yogurt.
Mix this together using your hand, giving the ingredients a good massage. ( can use gloves) Lastly add about 1/4 cup finely chopped corriander leaves. Keep aside.
Back to the fish. Heat 2 to 3 tbsps of oil in a non stick pan. Slip in the fish, skin side down Cook on both sides till 50 percent done. Remove in a plate and apply the masala generously on the white part.
Slip the fish back in, skin side down. Cover and cook on low heat for 10 mins. The steam will cook the masala and fish.
Done. Sprinkle corriander leaves.
This same masala can be used for making Paneer kok. Shared some photos in comments section.
SAI THOOM MEIN MACHI. ( Fish in green garlic, Sindhi style). Served with CASSAVA BHAKRI.
This is a very simple sindhi recipe, especially made during winter months when fresh garlic stalks are available in India. Here in jakarta we don’t get them very easily. We happened to get some yesterday and I happily made this with fresh fish. Made the exact same with Paneer also for my daughter😊 so vegetarians can also make this using any vegetable.
300 gms of chunky fish ( I used red snapper) Wash fish well, cut into chunks, rub some salt and keep aside.
1/2 cup finely chopped fresh garlic heads. 1/2 cup finely chopped fresh garlic stalks. 1/2 cup finely chopped corriander leaves 2 tbsps kasoori methi. 3 finely chopped green chillies. 1/2 tsp mustard seeds. 1/2 tsp turmeric powder 1/2 tsp red chillie powder 1 tsps corriander powder 1 tsp cummin powder. 1 tsp garam masala. 2 tbsps wheat flour made into a slurry, use as required. Salt to taste.
Wash the salted fish Heat about 4 to 5 tbs of oil in a pan. Flash pan fry the fish, till 80 percent done. Keep aside. In the same hot oil, add mustard seeds, add turmeric, corriander powder, cummin powder, red chillie powder, garam masala and salt. Stir . Next add kasoori methi and green chillies. Stir fry for a minute Add the remaining greens, stir fry well. Add the fish pieces and mix. Add about 2 cups water. Boil for few minutes, add the slurry, just enough to thicken the gravy. Cook for another 5 mins. And serve hot.
KETAN SERUNDENG.. ( STICKY RICE CAKES WITH SAVOURY COCONUT FLAKES)
Ketan is a hearty snack quite popular in Indonesia.Ketan is usually made from glutinous rice. Rice is soaked and steamed in steps, usually with an addition of coconut milk. The steamed sticky rice is then quickly formed into balls and rolled in either plain or flavoured coconut flakes, and served with a spicy peanut sauce. Coconut which is grated and cooked with a spice paste, is called SERUNDENG, this has a long shelf life if stored in the fridge. Serundeng is used as a topping on yellow rice, served on the side with other dishes and usually a staple at many homes. You can actually call it the podi powder of Indonesia.. Ketan is usually served as a starter or snack. Glutinous rice or beras ketan can be used to make a sticky sweet porridge also.
Today I have made it in 2 colours, one white and one blue. The blue ketan is made using butterfly pea flower. Soaking these dried flowers in hot water gave it a lovely indigo colour. Do try this recipe if you can source GLUTINOUS RICE.
250 gms beras ketan( glutinous rice) 1/2 cup thick coconut milk 1/2 cup water. 1 tsp salt 10 gms of dried butterfly pea flowers, soaked in half cup hot water.( about 1/4 cup) strain when water cools down.
Wash and soak the ketan for 4 hours. Drain the ketan and put in a hot steamer. Steam for 15 mins. Remove into 2 bowls. To one bowl add 1/4 cup coconut milk, 1/4 cup water and 1/2 tsp salt. Mix and keep aside for 15 mins…the liquid will be absorbed by then.. To the other bowl of ketan, add 1/4 cup coconut milk, 1/2 tsp salt and 1/4 cup blue liquid from the strained flowers. Keep aside for 15 mins.
After 15 mins put both the soaked rice back into the steamer and steam for 20 mins. Remove into 2 bowls, make balls while still warm. Roll the blue ketan balls in plain grated coconut. Roll the white ketan balls in serundeng. Serve with peanut sauce.
To make serundeng. Grind together.. 3 garlic pods 5 shallots 4 to 5 red chillies 1 tsp corriander powder 1 tsp salt 2 tsp sugar 6 shredded kaffir lime leaves. 1 tbsps grated gur. Small pc of fresh turmeric.
Take a pan, add 2 tbsps oil Add ground paste and saute till cooked. Add 1 cup grated and steamed coconut. Saute till well mixed. Cool and pulse in mixer to get semi powdered mix.
For white coconut.. Grated and steam coconut for 10 mins.
Tip…we normally grate and steam coconut. To keep handy in the fridge. It does not go sour , using this method.
100 gms fried peanuts with skin or without 1/2 tsp white pepper Salt to taste Veg stock powder, or msg 1/4 tsp 6 bird chillies, 6 red chillies 3 pods of garlic 30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.) 3 tbsps tamarind pulp or juice of 1 lime.
. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil. 2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder. Add some water and blend to a thick paste.
A fusion Indo chinese fried chicken dish which is crispy on the outside and silky on the inside, due to the combination of prawns and chicken. This is served with a light sauce, and some steamed vegetables on the side. There are 2 ways to make this.. The old fashioned way is to roughly mince chicken and prawns, mix together with spices..pat onto a banana leaf and deep fry. The newer method is to thinly slice chicken breasts, apply shrimp paste and egg wash and bread the chicken.
I Prefer the old fashioned way It is still served like this in old chinese restaurants. Some sources say that this dish originated in the city of Nanjeng in China. Hence the name chicken Nanking. Its a non spicy dish reminicent of olden days cantonese cooking. Worcestershire sauce also known as KECAP INGGRIS ( english soya sauce) gives a good flavour here.Do try this recipe..
200 gms roughly minced chicken breast ( I used the underside of the chicken breast) 200 gms prepped shrimp/prawns. ( peel, clean and then weigh the prawns) Roughly chopped. 1 heaped tbsp minced garlic 1 tbsp sesame oil. 1 heaped tsp white pepper powder. 1 tsp sugar 1 tsps salt 1/2 tsp msg..optional. 2 heaped tbsps tapioca starch powder or cornflour. 2 heaped tbsps all purpose flour. 1 big egg. 2 tbsps water. 1 tbsp worcestershire sauce.
Mix everything in a bowl and keep aside for 15 mins. Take banana leaves and cut into rounds of 18 cms..approx. Divide the chicken prawn mixture into 2(if you like it a bit chunky) or 3.(if you like it thinner) And pat onto the banana leaves. Heat a wok, add enough oil for frying the chicken. When oil is hot..slide in the banana leaf . After a few mins, it will seperate from the patty..remove and discard. Continue frying the patty till crispy. Remove and cut. Serve on a platter with the sauce, french fries and steamed vegetables. Sauce. 300 ml water 3 tbsps of tomato ketchup 3 tbsps worcestershire sauce 2 tbsps sugar. 1 tbsp sesame oil. 1/2 tsp salt. 1 tbsp cornflour( mixed with little water)
Put everything in a saucepan, bring to a boil and add cornflour slurry.