KLEPON (Glutinous Rice Balls with Palm Sugar)
Posted by Lisa on Tuesday, July 16, 2013. Filed under: Glutinous Rice, Jajan Pasar, Snacks, Traditional Indonesian Food4 Comments
So here it is... The original recipe of Adai (I found out that this is called Adai, after I browse on the internet ;-p) by my sister in law.
Ingredients:In Indonesia (an also in India) normally people will enjoy this fried chicken as a side dish for rice. Fast food resstaurants in Indonesia will serve it with Steamed white rice while here in Cochin, they will serve with ghee rice. Of course there will be always another offers like French Fries and bun if you're not wish to eat it with rice.
Once I was told by my chinese friend about the main ingredients for making chinese dish you should have. First is of course Soy sauce. If you were in Indonesia, choose the Salty Soy Sauce, as we have another kind of Soy Sauce: Sweet Soy Sauce. The second one is Sesame Oil. This oil have a specific taste and aroma that will make the dish special.
Ingredients:
2 Bok Choy, clean and remove it's stalks
125 grams cleaned prawns (or squids, cut into small pieces)
1/2 Onion, finely minced
2 garlics, minced
1 cm ginger, crushed
2 tbsp Oyster Sauce
1 tbsp corn flour
salt
1/2 tsp black pepper, powdered
200 ml water
1 tsp sesame oil
In a pan, bring to boil some water and a pinch of salt. Add Bok Choy and cook for 1 minute. Remove from pan and drain it. Put the cooked Bok Choy in a plate, set aside.
In a frying pan, heat a little oil. Add minced garlic, Onion and ginger. Stir fry them until the aroma comes. Add prawns and fry until they slightly pink in color.
In a bowl, mix together: Oyster sauce, corn flour, salt, black pepper, sesame oil and water. Pour the mixture to the frying pan. Bring to boil and cook until the gravy thicken. remove from pan and pour the sauce over the cooked Bok Choy. Serve hot.
Dry roast the rava in a pan till it becomes light brown. Keep aside.
In another pan, heat ghee and fry the mustard seeds. Add curry leaves, chopped onions, chillies, minced ginger, carrot and coriander leaves to it and fry for 2 - 3 minutes.
Add 1 1/2 cups of water and salt. Let it boil. Last, add rava to the boiling water little by little, stirring the water properly. Cook until it is soft and lumpy.
Serve hot.
Couple days ago I was chatting with my friend in Jakarta right after I had my breakfast. We had an intense conversation (funny, I don't even remember what was the topic ;-p) when finally I feel very hungry and I realize it's almost lunch time..!
So this is what she suggest me to get the instant but delicious lunch. The Fried Rice was a perfect one for me. It's simple and easy to make and the taste is excellent. You can add whatever you have in your refrigerator to the rice. Vegetables are always the best choice. But of course diced chicken, prawns or chooped meatballs will make the fried rice taste more delicious. Try this one.
For Stuffing:
3 large boiled potatoes
1 onion, finely chooped (small size)
2 tbsp minced cilantro
1 tsp cumin powder
1 tsp salt
1/2 tsp garam masala
1/4 tsp red chili powder, or to taste
For the dough: Sieve the flour together with salt. Add warm water a little at a time, and knead to form a soft dough. Set aside
For the stuffing: Mash well the boiled potatoes. Add all the stuffing items to mashed potatoes and mix it properly.
Divide the dough into balls of equal portions and. Roll one ball to form of a small puri. Now put a small quantity of above mixture (potatoes) over it, close it from all sides. Apply some flour on both sides and roll it gently into a paratha. Heat a flat pan and cook paratha, by applying 1/2 - 1 tsp. oil on each side, until light brown and serve hot.
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