Roti Kasur Kampung

Roti Kampung? Emang orang kampung makan roti? Bukannya makan singkong? Hehehhe ... Ya itu sebutan karangan gw aja sih terhadap roti ini, karena resepnya itu ya resep dasar roti tanpa bahan kimia yang aneh-aneh kayak bread improver dan kawan-kawannya. Teksturnya juga berongga kasar & berat, jadi jauh banget sama roti buatan bakery moderen yang ringan dan lembut. Makanya gw sebut sebagai Roti Kampung. Yah, walopun bikinnya sih tetap pake mixer yah, ngga banting-banting manual. Untuk tambahan kata kasur lebih karena bentuknya yang kayak kasur kapuk jaman dulu ...

Penggambaran teksturnya walaupun berongga kasar & berat, tapi tetap lembab & ngga keras loh, dan cocok banget tuh buat temen dicelupin ke kopi susu ... whooaaahhhh sluurrppp .....

Bahan:

• 200gr tepung protein tinggi (contoh Bogasari Cakra Kembar)
• 60gr tepung protein sedang (contoh Bogasari Segitiga Biru)
• 1 sdm susu bubuk
• 5 gram ragi instan ( kira-kira 0.5 sachet)
• 1 sdm gula
• 2 butir telur ukuran kecil (1.5 untuk adonan roti , 0.5 untuk olesan)
• 125ml air es
• 0.5 sdt garam
• 50gr margarin

Cara membuat:

Campur tepung, gula & ragi, aduk hingga rata, tambahkan telur & air, uleni hingga kalis. Masukkan margarin & garam uleni kembali sampai kalis elastis. Istirahatkan adonan 30 menit. Kempeskan, bagi menjadi 16 bagian, tata di loyang 22x22 cm yang telah dioles margarin, tata dengan jarak yang sama, agak jarang, karena nanti akan rapat ketika mengembang. Istirahatkan 30 menit, oles dengan sisa telur. panggang dengan suhu 180C 20 api bawah, kemudian 5 menit dengan api atas bawah atau sampai permukaannya kecoklatan ....

Read More

Mochi - Mochi

Ceritanya pada hari minggu yang cerah (lebih tepatnya panas menyengat), saya memutuskan untuk pergi ke Mall Ambassador Kuningan untuk membeli 'sesuatu'. Saya berputar-putar dari Mall Ambassador kemudian ITC Kuningan selama hampir 2 jam untuk mencari & kemudian membeli 'sesuatu' tersebut.

Hasilnya bukan hanya 'sesuatu' itu akhirnya bisa saya dapatkan di tangan saya tapi juga lapar & haus saya rasakan di perut & tenggorokan saya. Mata saya pun mulai celingukan untuk mencari sesuatu yang bisa mengobati lapar untuk sementara dan Jreeennggg, mata saya serasa ditarik ke sebuah counter kecil menjual sesuatu yang bernama Mochi. Kenapa counter itu menjadi menarik buat saya? Karena pertama mochi adalah salah satu makanan kesukaan saya, lebih tepatnya moaci (itu loh mochi khan Semarang).

Rupa-rupanya, counter tersebut menjual mochi dengan berbagai variasi rasa. Totalnya ada 8 rasa. Tapi karena 1 box hanya muat 6 buah, jadi saya memutuskan untuk beli 6 buah saja. Totalnya saya harus wajib kudu membayar Rp 22.000.

Pada akhirnya, saya tidak jadi mencoba mochi ketika masih di sana, maka mochi tersebut saya eksekusi satu demi satu di rumah ... ;p

Dari penampakan luar kotanya cukup "fancy" berwarna putih kehijauan, dengan merek Mochi-Mochi dengan embel-embel "Mochi Tradisional Taiwan". Kemudian terdapat tulisan "Cheries the Memorries", yang terakhir ini ngga tau juga maksudnya apa .... -_-*


Baiklah, langsung kita icip mochinya, berikut mochi yang berdesak2an dalam kotaknya dari kiri ke kanan, atas ke bawah rasanya sebagai berikut: Kacang, kacang merah, wijen hitam, kacang asin, abon ayam, & kacang lapis wijen.

Untuk kacang & kacang lapis wijen isinya sama, yaitu kacang tumbuk yang sudah diberi gula sehingga rasanya manis, bedanya satu digulingkan di kacang tumbuk yang lain digulingkan ke wijen.

Nah untuk yang kacang asin, ketika membeli saya sempat tanya apa beda kacang wijen dengan kacang asin. Mbaknya bilang kacang asin ada rasa asinnya ... daaaannn ketika dicoba sama sekali saya ngga dapet rasa asinnya. Jadi jatohnya sama dengan Kacang Wijen. Cuma wijennya dicampur dengan wijen hitam.

Kacang Asin

Untuk kacang merah ya isinya pasta kacang merah, & digulingkan ke tepung (ngga tau tepung apa, ngga ada rasanya). Nah terakhir isinya abon ayam, digulingkan ke abon ayam.

Yang paling oke & unik yang isi wijen hitam. Untuk isinya wijen hitam tumbuk yang manis karena diberi gula & digulingkan ke wijen hitam tumbuk juga. Walaupun penampakannya buruk tapi rasanya paling unik ....

Wijen Hitam

Yang paling maksa adalah yang isi abon, asli mochi dengan rasa paling maksa di seluruh dunia kayaknya .....

Abon Ayam

Oke untuk tekstur adonan mochinya ngga seenak moaci gemini, yang ini lembek & lengket di langit-langit mulut, kalo ditarik mulur ngga putus-putus. Cuma yang oke rasanya ngga terlalu manis jadi imbang dengan rasa manis dari isiannya.

Overall saya ngga terlalu suka, seperti saya suka moaci Gemini dari Semarang. Tapi variasi rasa & kreatifitasnya perlu diacungin jempol, terutama buat yang wijen hitam.

Yah kalo dinilai sih 5/10 lah. Harga Rp 22.000/6 biji, saya ngga ingat harga satuannya .....

Mochi-Mochi
ITC Kuningan Lantai Semi Dasar

Read More

Poffertjes, Dutch style pillow pancake

Poffertjes are traditional Dutch style pancake .... the batter is very similar to pancake but it has pillow or ball shape instead of pancake's plate like shape. Other than the shape, poffertjes in contrast with pancake has more fluffy & spongy texture & often made with raising agent like yeast or baking soda. Usually, poffertjes served with powdered sugar & cinnamon, or in some restaurant for fancier taste its served with fresh fruit jam or ice cream.

To get the shape of pillow or ball, it need a special pan that has shallow holes similiar to takoyaki pan but smaller in size. My poffertjess pan will not perfectly create ball shape poffertjes, but it create round shape pillow, I think they are cute .....


This recipe belongs to Teh Uceu.

Ingredients:
200 gr flour
40 g cornstarch
100 gr Sugar
4 eggs yolk
2 Egg White
1/2 tablespoons yeast
1/3 tsp baking powder
300 ml of liquid milk
50 gr melted butter
1/3 teaspoon salt

In large bowl combine all dry ingredients except for salt. In other bowl combine eggs & milk as wet ingredient. Pour the wet ingredient to the dry ingredieny, whisk until smooth. Let it rest for half hour. Add salt & butter.

Heat pan to very hot, grease with butter or oil. Carefully pour the batter in to the holes until 3/4. When it half cooked turn add more batter to the holes & put the half cooked batter above the holes, so you get the pillow or ball shapes poffertjes. Or for easier method, you can put one half cooked batter above the other.


You have to excuse me, I cannot wait to have a bite .....

Read More

Serabi, Indonesian style Pancake

Serabi, Indonesian style Pancake, yes I would say that, coz serabi actually very similar with pancake in the making process. The different is that serabi use coconut milk instead of regular milk, this makes serabi taste so different with western pancake. And also the original recipe, it uses the rice flour … but some people doesn’t like the texture of it, so the modern style of serabi some recipe replace the rice with regular flour. For me, I like to use the mixture of rice flour & regular flour, to get softer texture, but still keeping its traditional sense.

Ingredient:
150 grams flour
125 grams of rice flour
1 egg
350 cc coconut milk
5 grams yeast
1 teaspoon salt
75 grams of sugar
25 grams margarine, melted
3 tablespoons salad oil

Mix together all ingredient except for salt, margarine & oil. Let it rest for 20 minutes. Add melted margarine & salt, whisk until all combine. Heat serabi pan till it's very hot, grease with oil, add the serabi batter, when it start to create small holes, cover with the lid, wait till cooked for about 2 minutes.

Brown palm sugar sauce:
100 grams javanese palm sugar
150 cc coconut oil
1 table spoon cornstarch
Boild sugar & coconut milk add cornstarch, stir until it boil once again.

Read More

Martabak Telor

Martabak or Mutabbaq (Arabic: مطبق‎) is a dish which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded".

Murtabak originated in India, during the Delhi Sultanate (1206-1526). Through traders, murtabak has been brought to numerous countries in Muslim Southeast Asia during the reign of the Delhi Sultanate, and has continued to be a popular meal in many of these nations.

Martabak telur, or egg martabak, is a crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one.Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumberand a dark brown sauce made of vinegar and palm sugar.

-Source – Wikipedia –


Here in Indonesia, martabak is one of the most popular street foods …. You can almost find it through out the country. In Jakarta it self, near my house you can find 3 martabak sellers in only 15 meter radius.

I have to admit that I cheating on this recipe coz I use the kulit lumpia pastry I bought at traditional market, instead of making it my self. But hey, it tastes the same. Beside there is no way I going to do the acrobatic action of “spinning the martabak pastry, the down side is that my martabak is smaller than the original. But size doesn’t matter on this one … beside the big martabak will be cut also …

But if you want the martabak to be bigger I suggest you make the “real” martabak pastry or for the cheating way you can join 2-4 the kulit lumpia pastry with some water & flour mixture. For me, I like the small one.

Ingridient:
10 Kulit lumpia pastry

Filling:
2 table spoon of salad oil
200 gram minced beef
2 shallots, finely chopped
4 eggs
1 cup diced spring anion
1 teaspoon salt
½ teaspoon curry powder

Heat oil, stir fried the chopped shallot till it become fragrance. Add minced beef & curry powder; cook thoroughly till the beef looks dry. Whisk eggs; add salt, diced spring anion, & the beef.

Take 1 kulit lumpia pastry, add filling, fold like envelope than fried in hot oil till golden brown.

Read More

Dorayaki

I think Doraemon will be proud of me .... ;p.


Recipe from 52 Kue Popular by Sedap

4 eggs
100 grams sugar
2 tablespoon honey
1/2 tea spoon salt
250 grams cake flour
1 teapoon baking powder
120 cc milk

My version of filling
100 grams pealed green bean
75 gram sugar
150 water
1 tea spoon pandan paste

Beat egg with sugar & honey, until pale & sugar dissolved. Add flour & baking powder alternating
with milk. Preheat pancake pan, pour the batter, brown in one side only.

Filling:
Boiled the green bean, until soft. Blend until smooth, add sugar & pandan paste. Cooked until it become a thick paste.

Finishing
Make pairs of dorayaki and put a scoop of filling between them.

Read More

Klepon

I don’t know any Indonesian that said that klepon is their favorite snack …. But I don’t know any Indonesina that would stand to let any klepon left untouched …..

I would say that klepon is one of the “gone in no time” snacks …. You would not realize how much you eat it until you see that your plate is empty …..

The recipe is relatively easy but a bit tricky … the key is not to give to much filling …..




1/2 tea spoon of salt
1 tea spoon air kapur sirih
1 tea spoon pandan paste
175 cc warm water
250 gram glutinous rice flour
100 gram javanese palm sugar for filling
200 gram fresh grated coconut for coating
1,5 water to boil

Mix salt, air kapur sirih, pandan paste & warm water set aside. Pour the water mixture to rice flour knead until all well corporated. Make small ball, fill with a bit of javanese palm sugar, throw the dought to the boling water, boiled until klepon balls are floats to the surface. Roll the klepon balls on the fresh grated coconut.

Read More

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