Cireng .... Fried Sago Snack ...

Ravioli? Oh no no …this is Cireng … one of the Indonesian fried snack, that is the picture before frying ……

Cireng … actually stand for aCI – digoRENG … literally mean fried aci. Aci it self is sundanese language for sago flour. Funny huh? The sundanese people always have interesting naming convention for their food, there’s plenty of them … such as combro stand for onCOM – dijeRO (mean oncom inside) … I wonder where the B come from … or colenak stand for dicoCOL – Enak (mean delicious for dipping).

Okay, enough for the naming … I got this cireng recipe from Mbak Camelia blog, but since I don’t have any tuna, I use chicken as the filling … if you don’t have it then use whatever available in your fridge…

The filling:
150 minced chicken
1 chopped garlic
1 table spoon oyster sauce
1 tea spoon fish sauce
½ tea spoon salt
½ tea spoon white pepper
5 table spoon water
1 tea spoon flour
1 table spoon oil for stir frying

Sauté the chopped garlic with the heated oil, add in the minced chicken, continue sauté until the chicken change color. Add in oyster sauce, salt, pepper, fish sauce, & water. Add flour, continue mixing until all cooked.

Cireng Dough:
350 gram sago flour
1 tea spoon of salt (I found it not salty enough, so I use 3 table spoons)
3 table spoon of cooking oil
1 table spoon margarine
250- 300 cc of boiling water

Additional: 1 egg, beaten.

Mix in salt, water & oil, and then set aside. In large bowl mix in the sago flour whit the water mixture. Knead until all become shapeable dough. Last add the margarine, continue kneading.
Roll the dough for about 2 mm thinness. Cut it with cookie/cake cutter with the shape you like, I use ravioli cutter for making rectangle shape.
Brush with beaten egg, add the filling, and cover with another sheet of cireng dough. Seal the filling tightly with the dough. Deep fried until cooked. Serve when warm … coz is hard to chew when it’s cold ... ;p

Read More

BitterBallen, cute little creamy meatballs .....

It's been"funny" weather in Jakarta for the last 2 weeks . It's sun shiny morning, burning afternoon & suddenly heavy rain - almost stormy - evening.

I think is a good time to spend weekend at home watching TV & snacking I guess .... some fried snack, serve it on cold rainy evening .... hmmmm perfect !!!

Checking on my refrigerator & my recipe book I thing Bitterballen is a good choice .....

According to Wikipedia "Bitterballen (plural of 'bitterbal') are a savory dutch meat-based snack, typically containing a mixture of beef (minced or chopped), beef broth, flour and butter for thickening, parsley, salt and pepper. This is also called ragout .... They are typically served with a ramekin or small bowl of mustard for dipping."

Of course in Indonesia we use chili sauce instead of mustard .... We Indonesian use chili sauce in almost about everything ... ;p

This recipe I got from Nova tabloid with few modification by my self .....

200 gram minced beef, stir fried without oil until cooked & dried.
100 gram margarine (I use butter for creamier taste)
150 gram cake flour
450 cc milk (I use 300 cc milk & 150 cc beef stock)
1 anion, finely chop
1 teaspoon salt (as you like)
1/2 tea spoon pepper (as you like)
1 tea spoon freshly grated nutmeg (as you like)
1/2 teaspoon sugar (as you like)
2 egg beaten, Bread crumb & oil for deep frying
Heat just butter in a frying pan and sauté the onions until browned, add the flour, keep on sauté until all flour absorb the butter, add milk & beef stock, add salt, nutmeg & pepper , continue stirring to make very thick sauce. Add minced beef stir til combine. Set it till cool, make small balls with to spoon then role in egg alternating with bread crumb twice. Deep fried till golden brown.

Read More

The World Bread Day - yesterday-

I'd just find out today, that 16th of October is the world bread day..... As far as I remember, I never bake bread ... but I make a donut once, I guest it is fried bread don't you thing??

I made this potato donut on NCC's Donut Week, but I didn’t have a blog & self esteem to show it back there...

But, to celebrate this year world bread day ... I'll show it to you....

With the same dough I made a fried bread with beef filling also ...


Recipe for NCC's Potato Donut: By Fatmah Bahalwan

500 gr of High Protein flour
50 gr of milk powder
11 gr of yeast
200 gr of mashed potatoes
100 gr of sugar
75 gr of margarine
1/2 tea spoon of salt
4 egg yolks
100 cc of water in room temperature

Direction:

• In a bowl mix in flour, sugar, milk powder & yeast. Add the potatoes, egg & water, mix well until the dough is not stick in your hand. Sprinkle some additional flour if necessary.
• Add margarine & salt.
  
• Knead briefly with your hands until the dough becomes soft, smooth & elastic in texture.
• Rest the dough for 15 minutes
• Make small balls of 50 gr. Rest for another 20 minutes
• Make a hole in the middle of the small balls
• Deep fried in vegetable shortening till golden brown.
  
• Sprinkle with refine sugar or cinnamon.

So... That's my bread .... my first ... - I hope -

Read More