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Deep Fried Beef & Vegetable Wrap
» Table Pickle » Fried Fermented Soybean Cakes » Fried Soybean Curd
» Steamed Dumplings Bandung Style » Sweet Stuffed Sticky Rice Roll
» Vegetable Pickle with Tumeric
Corn Fritters (Perkedel Jagung)
Ingredients:
sweet corn kernels from 3 corn cobs
1 Tbs. chives slices
1 egg beaten
2 Tbs. flour
1 cup of oil for frying
Spice Paste Ingredients:
1 Tbs. kunci root, pounded
2 tsp. coriander, dryly fried
1 tsp. fresh corn-pepper
6 shallots
3 clove garlic
1 tsp. salt
sugar to taste
Instructions:
Coarsely pound the corn kernels. Mix it with the the rest of the ingredients including the ready spice paste to make a smooth and thick batter. Heat the oil under medium high heat. Take a-2-spoonfull each time of the batter, fry it it turns golden brown. Remove and ready to serve. For 5-6 servings
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Crispy Sweet Rolls (Kue Semprong)
Ingredients:
260 gram rice flour
150 gram granulated sugar
4 eggs
½ tsp. cinnamon powder
450 cc coconut milk from 1 coconut
cooking oil for greasing
Instructions:
Mix the flour and sugar thoroughly. Add beaten eggs, stir well. Pour the coconut milk and cinnamon into the flour mixture. Stir well. Heat the cookie mould over a low flame, grease with cooking oil. Put 2 Tbs. of dough into mould and smooth out with the back of the spoon. Close the mould by joining
the two halves. Bake over a low flame on each side for about 5 minutes. After the dough is golden brown, roll it right away. Cool on a rack.
Note:
The cinnamon cookie mould usually has carvings in different shapes on both inner sides of the iron sheet. These shapes usually are circles with lace like edges. When pouring in the mix, keep the mould flat to ensure that the dough does not spread. Smooth the dough out on the circle shape section of
the mould. Roll the dough when it is still hot. If not, the cookie will dry out and will not be able to be rolled. To be safe, roll while the cookie is still in the mould over heat. Start by hand, then roll again with the help of a small spatula. Remove and let cool. Keep the dough not too thin but
not too thick. If it is too watery or thin, the dough will not be able to stick to the mould, and will spread out of place. Because the dryness of rice flour varies, do a test: if it is too watery, add flour. If it is too thick, add water. Makes 50 rolls.
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Deep Fried Beef and Vegetables Wrap (Martabak Telor)
Filling Ingredients:
8 Tbs. oil
4 cloves garlic, peeled and sliced
1½ lbs. minced or ground beef
2 medium-sized shallots, minced
1 medium-sized onion, halved and sliced
2 Tbs. chopped Chinese celery leaves
1 Tbs. curry powder
4 eggs
1 stalk green onion, finely sliced
Salt and white pepper to taste
Dough Ingredients:
2 cups white flour (unbleached preferred)
3 Tbs. oil
¾ cup water
Pinch of salt
Instructions:
Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle. While
dough is resting, make the filling. Hear oil and sauté garlic and shallots for a few seconds. Add ground beef and stir fry over medium high heat until the meat changes color. Add onion and celery leaves and continue stir frying for another 2 minutes. Add curry powder, mix well and cook another 3
minutes. Set aside to cool. To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well. Heat a large heavy frying pan or griddle with 2 Tbs. oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the
center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion. Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles
and sliced chillis. Makes 4 martabak.
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Table Pickle (Acar)
Ingredients:
1 cup cucumber, sliced thick
1 small carrot, sliced thin
1 shallot, sliced
3-5 small whole hot green or red chillis
1-2 Tbs. sugar
½ tsp. salt
1 Tbs. distilled white vinegar
1 Tbs. water
Instructions:
In a bowl, mix all ingredients together. Let it stand for 2 hours before serving. Serve at room temperature before serving main dishes. Makes 3 servings.
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Fried Fermented Soybean Cakes (Tempe Goreng)
Ingredients:
1 clove garlic, crushed
1 tsp. salt
¼ lb. fermented soybean cake (tempe), sliced 2 inches long and ½ inches thick
¼ cup vegetable oil
2 hot red chillis, seeded and sliced
¼ tsp. shrimp paste (terasi)
¼ cup chopped ripe tomato
Instructions:
Mix together the garlic and salt, rub this all over the fermented soybean cake. Set it aside for about 15 minutes. Heat the oil in a wok or skillet, fry the fermented soybean cake over medium heat for about 3 minutes, or until browned, and transfer to a platter. In a food processor or a mortar,
blend the chillis, shrimp paste and tomato to form a paste. Serve the fried fermented soybean cakes with the paste. Makes 5 servings. ~~~~~~~~~~~~~~ Fried
Soybean Curd (Tahu Goreng)
Ingredients:
¼ lb. green beans, cut diagonally
4 firm soybean curd squares
¼ cup vegetable oil for deep-frying
3 shallots, sliced
2 cloves garlic, sliced
2 fresh red holt chillies, sliced
½ tsp. salt
2 Tbs. sweet soy sauce
1 Tbs. tomato paste
Instructions:
Blanch the green beans on boiling water for 5 minutes, drain.
Cut the bean curd into slices 1-inch long and ¼-inch thick. Drain the slices on paper towels, patting them dry. Heat the oil in a wok or deep skillet and fry the slices over medium heat for 3 minutes, or until light brown. Remove and set aside. Remove all but 1 Tbs. oil in the wok. In a food
processor or a mortar, blend the shallots, garlic, chillis and salt to form a paste. Heat the oil in the wok and stir-fry the paste over medium heat for about 2 minutes. Add the green beans and bean curd, sweet soy sauce, and tomato paste. Stir-fry the mixture for 3 minutes. Serve warm Makes 4
servings. ~~~~~~~~~~~~~~ Steamed Dumplings Bandung Style (Siomay Bandung)
Base Ingredients:
350 gr ground chicken
250 gr ground shrimp
100 gr cornstarch
2 cloves garlic, mashed
1 Tbs. sesame oil
1 tsp. salt
½ tsp. ground pepper
1 egg, beaten
Skin Ingredients:
10 pieces of won ton skin
6 soybean cake size 5 x 5 x 1 cm
5 medium size potatoes
5 pieces bitter melon
5 pieces of cabbage leaves, slice the stem thin
5 cucumbers
Sauce Ingredients:
100 gr fried peanuts
50 gr fresh fried candlenut
2 cloves fried garlic
2 steamed red chillies
1 Tbs. vinegar
½ Tbs. salt
2 Tbs. sugar
100 cc water
Other Ingredients:
Ketchup (tomato sauce)
Sweet soy sauce
Lime
Instructions:
Mix all the base ingredients to make a smooth base filling.
Dumpling:
Trim the won ton skin to make them round. Place a portion of the filling in the center of a won ton skin. Take the son ton skin between the index finger and thumb, gather edges together to make a waist.
Soybean Cake & Potato:
Cut in half and scrape a portion of the cake & potato side and fill it in with the filling.
Bitter Melon & Cucumber:
Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.
Cabbage leaves:
Dip the leaves in to hot water for a few seconds.
Steamed all of them until well done.
Instructions for the sauce:
Grind all ingredients to form a paste. Then add water and stir well. If the sauce is thickened, add some more water.
Serving Instructions:
Cut all steamed dumplings, potatoes, etc. into small pieces. Then pour the sauce on top and also add ketchup, sweet soy sauce and lime juice on top.
Makes 4-6 servings. ~~~~~~~~~~~~~~ Sweet Stuffed Sticky Rice Roll (Lemper)
Ingredients:
2 cups sweet (glutinous) rice
2 cups coconut milk
1 salam leaf
½ tsp. salt
Instructions:
Wash the rice in cold water several times, and drain. Bring the coconut milk, rice, salam and salt to a boil, and remove the saucepan from the heat. Let it stand, covered, for thirty minutes. Remove the rice, place it on a piece banana leaf and steam in a Chinese-style steamer over hot water for
thirty minutes. Allow the rice to cool.
Chicken Filling:
Ingredients:
¾ cup boneless raw chicken, cut into small pieces
¼ cup coconut milk
1 tsp. coriander
2 cloves garlic, sliced
1 tsp. sugar
2 tsp. peanut or corn oil
1 tsp. salt
1 square of lemon peel
1 salam leaf
Instructions:
Combine the chicken and coconut milk, and blend into a coarse, grainy mixture. Grind together the coriander, garlic and sugar, and fry in the oil for one minute. Then add the chicken, salt, lemon peel and salam. Fry for about five minutes, or until the chicken is light brown and dry. Discard the
lemon peel and salam.
Beef Filling:
Ingredients:
1 tsp. coriander
2 cloves garlic, sliced
1 tsp. sugar
2 tsp.s peanut or corn oil
¾ cup ground beef
1 square of lemon peel
1 salam leaf
1 tsp. salt
¼ cup coconut milk
Instructions:
Grind together in a mortar the coriander, garlic and sugar, and fry for one minute in the oil. Add the beef, lightly browned. Discard the lemon peel, salam and any liquid that may have accumulated. ~~~~~~~~~~~~~~
Vegetable Pickle with Turmeric (Acar Kuning)
Ingredients:
8 shallots, sliced
4 garlic cloves, sliced
2 Tbs. ground coriander
2 tsp. ground cumin
½ tsp. shrimp paste (terasi)
½ tsp. turmeric
8 kemiri nuts
1½ cups thick coconut milk
3 Tbs. oil
2 stalks lemon grass
2 slices laos (galangale), soaked in coconut milk for ½ hour
2 Bay leaves, soaked in coconut milk for ½ hour
1 lb. Chinese long beans, cut into 1-inch pieces
½ cup carrot, thin sliced
1 lb cabbage leaves, cut into bite-size pieces
1 lb. bamboo shoots, cut into 1-inch cubes
1 large cucumber, peeled, seeded, halved lengthwise, and sliced diagonal
5 hot red chilli, halved and seeded
½ tsp. salt
2 tsp. white vinegar
Instructions:
Blend the shallots, garlic, coriander, cumin, shrimp paste, turmeric, and nuts with 2 Tbs. of the coconut milk to form a smooth paste in a food processor. Heat the oil in a wok or a large skillet and stir fry the paste, lemon grass, laos, bay leaves over medium heat for approximately 2 minutes. Add
the beans, carrot, cabbage, bamboo shoots, cucumber and chilli, stirring after each addition, and stir fry it for about 3 minutes. Add the remaining coconut milk, salt and vinegar and continue to cook for another 2-3 minutes. (Do not overcook the vegetables). Let the mixture cool and chill it.
Serve cold or at room temperature. Makes 10 servings.
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