indonesian_traditional

Whithin 27 provinces of Indonesia .there are diversity of languages ,cultures and traditions. Those diversity also its art and culinary . Fusion become very popular term in today's cuisine. The merge between East and West in the eye of culinary is what we are trying to accomplish on this issue.

The different color of each traditional Indonesian cakes and snacks represent the unity of diversity in this country. In harmony ,we are combining several delightful authentic Indonesian recipes with western touch.

PUMPKIN CARAMEL

( SRIKAYA LABU PARANG CARAMEL )

Ingredients :

100 gram granulated sugar ,for caramel

5 duck eggs

300 ml coconut cream ,from 1/2 coconut

1/4 teaspoon vanilla powder

1/2 teaspoon salt

200 gram granulated sugar

100 gram jackfruit ,remove seed

150 gram pumpkin ,grated ,coat with flour

Spread 24 X 10 X 6 cm loaf pan with margarine. Pour sugar caramel into the span and set aside. Mix well egs ,cocounut cream ,vanilla ,salt ,sugar and jackfruit in a blender. Add pumpkin into the mixture. Pour into caramel loaf pan. Steam on low heat for 1 hour until done. ( Make : 20 pieces )

STICKY RICE ROLL IN BANANA LEAF

( LALAMPA GULUNG )

Ingredients :

250 white sticky rice ,wash and clean

250 ml coconut cream from 1/3 coconut

1/2 teaspoon salt

1 banana leaf ,heat on stove ( to soften it )

Filling :

3 cloves garlic

1 cm fresh ginger

1/2 teaspoon dry shrimp paste ,grill

1 tomato

1 teaspoon salt

2 tablespoon vegetable oil ,to sautee

150 gram tuna fillet ,steam ,cut into pieces ( can be subtitute by tuna in a can )

50 ml coconut milk

1 lemon grass ,bruise

1 pandan leaf , tie in a knot

3 red chilies ,remove seed ,thinly slice

1 basil leaf

5 spring unions ,finely cut

2 kaffir lime leaves

Steam sticky rice until half -cooked. Boil coconut cream with salt. Add sticky rice and stir continuously until the coconut cream evaporated. Place sticky rice back on steamer until cooked.

Filling :

Pound or grind garlic ,ginger ,shrimp paste ,tomato and salt together. Sautes ground spice mix until fragance. Add tuna ,coconut milk ,lemon grass ,pandan leaf and chilies. Stir well. Simmer until the liquid dries. Place basil leaf ,sprig onions and lime leaves. Continue to simmer until done.

Place sticky rice flat on 30 X 20 cm palstic wrap. Add filling. roll up slowly in acylinder. Put sticky rice roll on banana leaf ,secure with small string. Spread oil over the leaf and broil over a flat pan until banana burns. Cut and serve. ( Makes : 20 pieces )

STCKY RICE BALLS FILLED WITH RED BEANS ( ONDE KETAN HITAM ISI KACANG MERAH )

Ingredients :

500 gram stcky rice flour

100 ml boiled water

300 ml warm water

1/2 teaspoon salt

1 liter vegetable oil ,to fry

1 egg white ,for coating

100 gram sesame seed

100 gram granulated sugar ,for caramel.

Filling :

200 gram dry red bean ,soak overnight ,boil until soft and the water dries.

500 ml coconut milk from 1/2 coconut

1/2 teaspoon salt

1 pandan leaf , tie in a knot

1500 gram granulated sugar.

Filling :

Grind read beans with coconut milk in a blender. Add salt and pandan leaf. Boil read bean mixture until thickened. Place sugar and simmer on low heat. Stir continuosly until the liquid dries.

Rice balls dough :

Pour boiled water over sticky rice flour and stir until it cooked. Add salt and warm water . Repeat stirring untul it blends well. Take 1 tablespoon of sticky rice dough and filled with read beans. Shape the dough into small marbles. Coat sticky rice balls with egg white. Coat well with sesame seed. Deep fry sticky rice balls on warm oil.

To serve : Place sticky rice balls on pyramid mold that has been coated with oil. Pour sugar caramel onto pyramid mold. Remove the mold and serve. ( Make : 60 riceballs )

Pyramid mold : Commonly use for yellow rice presentation.

CHILLI SOYBEAN IN WONTON BOWL

( Balado kedelai dalam mangkuk renyah)

Ingredients :

150 gram soybean ,soak with boiled water for 1 hour ,drain

1/2 teaspoon baking powder

500 ml vegetable oil ,to saute 20 wonton skin ( size 10 X 10 ,available frozen in a supermarket

Kaffir lime leaves ,shred for garnish

2 Tablespoon red chillies

1 tomato

3 cloves garlic

2 tablespoon dried shrimp , soak in boiled water ,drain

1 tablespoon granulated sugar.

Mix well soybean in baking powder. Place wonton skin on 5 em diameter tart mold and palce another tart mold to secure it. Deep fry wonton with the molds on hot oil until it form a bowl. Remove the molds. Fry soybean until crispy. Remove soybean from the pan. Pound or grind chilies ,tomato ,garlic dried shrimp and sugar. Using oil from frying soybean ,sautee ground spice mix until frangrance. Add small amount of water and repeat frying until the water evaporated. Blend soybean in chilli sauce. Place on wonton bowls. Garnish with lime leaves.

Makes : 32 wonton bowls.