Kue Lapis Tepung Beras

Posted by Lisa on Wednesday, December 27, 2006. Filed under: ,

Kue in Indonesia is a word given to a lot of variety of food such as cakes, breads, cookies, puddings, savoury snacks etc. This Kue Lapis means Layers Cake. But it is not a baked cake. Most common method to prepare traditional snacks and appetizers in Indonesia are steam and fry. Just like this Kue Lapis.

There are 2 kinds of traditional Kue Lapis. First is the one made from rice flour (Kue Lapis Tepung Beras) and the other is made from Sagoo flour (Kue Pepe). Both Kue lapis have the same method of cooking.

This Kue Lapis I post here is my mother's recipe. Normally, she will use fresh Pandan Leaves and Suji Leaves to get the green color and the aroma. But we can use Pandan Pasta instead. Because it's kind a difficult to find the leaves here in India. If Pandan pasta is not available, replace it with green food color (or any color you like) and a little vanilla ekstract to get the good aroma.

3 glass rice flour
1 1/2 glass sagoo flour
1 1/2 glass white sugar
6 glass coconut milk from 1 big size of coconut
Pandan Leaves, torn and knotted
1/2 tsp salt
few drops Pandan Pasta (or food color)

Combine sugar, coconut milk, salt and pandan leaves in a saucepan. Bring to a boil and stir constantly to dissolve the sugar. Strain and set aside until it become lukewarm.

Put rice flour and sagoo flour into a large mixing bowl. Pour in the coconut milk gradually and mix well. Strain the batter if needed to make sure there are no lumps in the batter.

Divide the batter into 2 Add few drops Pandan Pasta (or food color) to the half part of the batter and leave the other part white (I divide it into 1/3 part green and 2/3 part white).

Heat an oil greased 25 x 25 cm pan inside a hot steamer for 5 minutes. Pour 50 ml (1 ladle) of white batter into the pan. Cover the steamer and steam for 5 minutes until it getting firm. Open the steamer and pour 50 ml (1 ladle) green batter over the white, and steam for 5 minutes.

Repeat the procedure, alternating white and green batter until all the batter is used up. After the final layer is set, steam for a further 20 minutes. Remove from steamer and let it cool. Serve by cutting the kue with an oil greased knife.

Fish Biriyani

Posted by Lisa on Tuesday, December 26, 2006. Filed under: ,
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Since I never make chicken biriyani with the perfect taste, This Fish Biriyani always become my favorite thing to serve for our guest at home. We love it from the first time we tried this recipe. If you like, you can try it also..

For Fish Masala:
500 grams King Fish
1/2 tsp turmeric powder
1 - 2 tsp chili powder (as required)
1/2 tsp salt

3 Onions (big size), finely sliced
1 big tomato, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp garam masala powder
1/2 cup thick coconut milk
2 tbsp curd
1 1/4 cup chopped fresh coriander leaves
salt as required

For the Rice
3 cups of Basmati rice
6 cups of water
1 Onion, chopped
2 tbsp ghee
5 cardamom pods, Crushed
3 sticks of cinnamon
3 cloves
1 tsp black pepper
2 tsp salt (as required)

Roasted Cashew Nuts and Yellow raisins..

Preparing the fish:
Clean and wash the fish pieces, drain it well. Marinate them in turmeric powder, chili powder and salt for about 1/2 - 1 hour. Heat oil in a pan, then fry the marinated fish. Keep aside

Preparing the masala:
Heat a small amount of oil in pan. Add sliced onions and fry on a low flame, till it becomes slightly brown. On medium flame, add ginger-garlic-green chilly paste and tomato, stir it until it become paste around 5 minutes. Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min. Add fried fish pieces and reduce the flame and cook till it starts to boil. Keep a side.

Preparing the rice:
Heat ghee in a pan.Add cardamom, cinnamon, cloves, pepper and onions and fry till onion turn slightly brown. Add rice and stir for another 5 minutes. In a pressure cooker put water along with salt and let it boil. Pour the rice into the boiling water then close the cooker with the lid and cook until one wistle. Turn off the flame.

Preparing the biriyani:
Take a deep bottom vessel and layer rice and fish masala. Pour 2 tbsp of ghee and tightly cover with a lid. Keep it on a very low flame for 10 min.Garnish with roasted nuts and raisins.

Onde-onde Ketawa

Posted by Lisa on Monday, December 25, 2006. Filed under: ,

Onde-onde ketawa. It means Laughing Onde-onde (!?). No, better not to translate it to English.... ;-p. It sounds better if we call it just like it should be : Onde-onde Ketawa.

I'm not quite sure from which part of Indonesia this food is originally come. But when I lived in Bumiayu, a small city in Central Java, this food can be found easily. So lets say, it's Central Java...

Actually, Onde-onde is an Indonesian snacks made from white glutious (sticky) rice powder with sweet moong dal paste as filling. The differences between the real Onde onde I mention above and this Onde-Onde ketawa is that the latest one is made from all purpose flour instead of glutinous rice powder. And it doesn't have anything as filling. It makes Onde onde ketawa taste more crunchy and not sticky like the other one.

The cooking method is quite easier. It doesn't take much time to make the batter. But we have to be carefull with the frying method. Use a lof of oil with medium heat only. The balls should be deep-fry in medium hot oil to let them bloom (sorry, I still cant find the right world to decribe it... ;-p) perfectly.

100 ml water
175 grams white sugar (I used only 150 grams)
1 egg
2 tbsp cooking oil
300 grams all purpose flour
1/2 tsp baking powder
1/4 tsp soda powder
100 gram white sesame seeds
oil for frying

Boil water and sugar in a pan until the sugar dissolved. Let it cool. Beat cooking oil together with egg in a low speed mixer until well combined (2 -3 minutes). Add sugar syrup little by little and beat them for another 1 minute. Sift together flour, baking powder and soda powder into the sugar mixture. Mix well with a spatula.

Make balls (10 grams each) from the batter. Drop it into water, then roll it over a bowl of sesame seeds. Deep fry the balls in medium hot oil with medium flame until golden brown. Remove from pan. Drain it with kitchen towel.


Posted by Lisa on Saturday, December 23, 2006. Filed under: ,

Cireng is a short name of Aci Goreng, which means Fried Aci (Kanji). Actually I'm still a little bit confused which one Aci (Kanji) is. Is it Tapioca or Sagoo starch. In this recipe, I used Tapioca for 2 reasons. First is because actually both starch are similiar. And second one is because that's the only starch I have in my kitchen... ;-p

In Indonesia, we can find this fried snacks easily in 'Tukang Gorengan' (I dont know how to translate it to English, sorry ;-p). Thats how we call someone who sells Fried Snacks in Indonesia. If you want to know the taste of this Cireng... well, just imagine how it will be when you bite a rubber... ;-p. I mean, the food is very elastic, especially when it is alerday cold. So eat them when they are stilll hot... By the way, I really enjoy chewing it when it's cold.. hehehe

100 grams Aci (kanji) --> Tapioca Starch
1 tbsp all purpose flour
75 ml water
1/2 tsp white pepper powder
1 tsp salt
1 garlic clove, pasted
30 grams soya beans, soak in water until tender
1 stick of spring onion, finely chopped.

Mix all the ingredients until well-combined. Heat oil in a pan. Deep fry 1 tbsp of the batter until become golden yellow and dry. Do it to the remaining batter. Remove from oil.
Enjoy it when it is still warm.
Recipe Source: Dapur Bunda

Onion Uthappam

Posted by Lisa on Tuesday, December 19, 2006. Filed under: , ,

I like Uthappam better than dosa. For me, the taste of the fried onions give a good combination to the sour taste of the batter.

Earlier, we can eat uthappam only when we had breakfast in hotel (breakfast in hotel..!!?? ;-p). But since I knew that uthappam is made using the same batter as idli and dosa, I'll make my own uthappam whenever I have left-over idli/dosa batter.

Enjoy hot Onion Uthappam with Coconut Chutney

3 cups Idli/Dosa batter
salt as required
2 Onions ( or as required), finely chopped
3 green chilies, finely chopped
2 tbsp finely chopped corriander leaves (green cilantro)
1/2 tsp minced ginger (optional)

Mix together all the ingredients except the batter in a bowl, set aside.
Add a little salt to the batter, mix well.
Heat a dosa pan and spead a little oil over the pan. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle onion mixture on top of the batter evently and cook for about 1 minute.
When it is cokked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.

Lemet (Ketimus)

Posted by Lisa on Friday, December 15, 2006. Filed under: , ,

The third and also will be the last entry for "Proyek Cinta untuk Bunda Inong" is this recipe below. Bunda Inong called it as Lemet, but I knew it as Ketimus. This is one of Indonesian Traditional Snacks. Normally, it contains of tapioca, coconut and jaggery. But in this recipe modified by late Bunda Inong, using banana as filling.

500 grams tapioca, finely grated (or make a paste of tapioca)
100 grams fresh grated coconut
200 grams jaggery, finely chopped
1 tsp salt
1 tsp vanilla powder (optional)
2 - 3 banana, cut into long pieces
banana leaves as required

Mix all the ingredients until well-combined. Take one sheet of banana leaf. Put one tablespoon of tapioca mixture and add one piece of banana. Wrap them by rolling the banana leaf and fold in both end of the leaf. Repeat wrapping process to the remaning mixture. Put all the wrapped lemet into a hot steamer, and steam for 40 - 50 minutes. Let it cool before serve.

- To make the work easier with the banana leaves, heat the surface of the leaves over a small flame. It will make it more soft and easy to fold without breaking it.
- To make the tapioca paste, you can cut them to small pieces and put it in a blender (food processor) instead of grate it.

Recipe Source: Lemet Pisang a la Bunda

Potato Donuts

Posted by Lisa on Tuesday, December 12, 2006. Filed under: ,

My next entry for "Proyek Cinta untuk Bunda Inong" : Donat Kentang (Potato Donuts) . These Donuts are very soft and delicious. Enjoy it with Donut Dusting or powdered sugar for the best taste. For the recipe click here.

Chocolate Pudding with Biscuits

Posted by Lisa on Sunday, December 10, 2006. Filed under: , ,
1 Comment

This is one of my entries for "Proyek Cinta untuk Bunda Inong". I submited the original version, because the project does not allow any modification. Well, actually I did not make modification in this recipe except adding vanilla sauce since the pudding has 'a moderate' sweet taste...

For recipe please visit DapurBunda or click here

Masala Chai

Posted by Lisa on Monday, December 4, 2006. Filed under:
1 Comment

I was in a trip to Hyderabad a couple years ago when the first time I tried this kind of tea. Normally, I make an ordinary type of tea. Simply boil some water and add tea powder in it. Sometimes I pour in milk or just let it plain without milk and sugar. Even enjoying tea with milk is quite a new thing for me. I just knew it after my marriage with my husband, and learn about tea time tradition in India.

This Masala Chai tastes excellent. I fell in love with it instantly. When I reached back to my home in Cochin, I started to make my own masala chai. Well, it takes more time for me to get the best taste I expected. But this recipe below is perfect. At least for me and my husband. So enjoy your tea...

2 cups of water
3 tsp tea leaves/ 2 tsp powdered tea
1 piece of Dry Ginger, crushed
4 cardamom seeds, crushed
4 cloves
1 piece cinnamon stick
4 black pepercorn
1 cup of whole milk
sugar as you desire

In a medium pot, bring water to boil, add tea leaves/powdered tea to it. Boil again until the liquid darken. Add all the masala to the tea. And let it simmer for another 30 seconds to 1 minute. Do not over-boil because it will make the tea taste too strong. Remove the tea from the heat. Strain and pour the tea to 3 cups equally. Add milk and sugar as desired. Your Masala Chai are ready to serve.

There is a very easy way to make the Chai in a minute. Go to a big Supemarket and get yourself an Instant Masala Tea Powder in a box .. ;-p

You don't need to add anything to it, except milk of course. Just boil it with water and the Chai is ready. I brought some of these Instant Masala Tea to Jakarta early this year when I go home to visit my parents and family. It's so easy to make...

Well, I got to go now... Want to enjoy my tea... :-)