Entries from October 2006 ↓

English Language

Chicken in creamy thick coconut milk actually served on special occasions

Ingredients :
1 chicken, 1 kg
6 shallots, 60 g
4 cloves garlic, 20 g
4 candlenuts, 20 g
5 g turmeric
10 g ginger
2 Tbs cooking oil, 20 ml, for stir frying
10 g galangal, bruised
2 stalks lemon grass, 15 cm each, bruised
2 salam leaves
600 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
1 tsp brown sugar, 5 g
5 Tbs crisply fried shallot slices

Methods :

1. Cut chicken in 10 pieces.
2. Make shallots, garlic, candlenuts, turmeric, and ginger into a paste. Stir fry until aromatic. Ad galangal, lemon grass, salam leaves, and chicken pieces. Continue cooking until chicken changes color.
3. Pour in coconut milk. Season with salt and brown sugar. Continue cooking until chicken is done.
4. When serving top with crisply fried shallot slices.

Note : 8 - 10 servings
Source : Magazine Selera, March 1994

A very classical Javanese dish

Original/Traditional Cooking of Indonesia

Ingredients :
1 kg boiled beef liver
500 g boiled small potatoes
300 ml cooking oil, for frying
10 shallots, 100 g
5 cloves garlic, 25 g
4 red chilies, 40 g
4 candlenuts, 20 g
20 g galangal, bruised
2 stalks lemon grass, 25 cm each, bruised
5 purut lime leaves
2 turmeric leaves
200 ml thick coconut milk
3 red chillies, 30 g, seeds discarded and cut julienne
150 g petai seeds (optional)
1 tsp salt, 4 g (or to taste)
1 tsp brown sugar, 5 g

Method

1. Cut boiled liver in cubes. Peel boiled small potatoes and fry until brownish. Drain.
2. Make shallots, garlic, red chillies, and candlenuts into a paste. Stir fry with 2 Tbs rest of oil until aromatic. Add galangal, lemon grass, purut lime leaves and turmeric leaf.
3. Add liver cubes and pour in coconut milk, red chillies, petai seeds (optionally). Season with salt and brown sugar. Continue cooking until sauce thickens. Before taking from flame, add potatoes.

Note :
10 - 12 servings.

Source : Selera Magazine, Indonesia. March 1994

SUBSTANCE :
50 gr of sugar
100 gr wheat-flour
3 eggs
1/4 tsp vanilla
100 gr chocolate cooking. Melt for the substance of dyer

MAKE :

1. Shake the egg and sugar, vanilla until flower, white and jelly. ( more or less 20 minute high-speedly).
2. Including wheat little by little [is] at the same time swirled slow with the rubber spoon.
3. Infusing small printing; mould (according to appetite) what have nub with cream the margarine and scattered [by] wheat.
4. Grill in oven until chocolate ripeness [of] during more or less 25 minute - 180 C / No 3. Lift, [releasing] and printing;mould and made cool.
5. Plunging some of cake into liquid chocolate. Lift to let till chocolate run dry.

Source and Photo : Selera Magazine, 1980

Original/Traditional Cooking/Drinking of Indonesia from West Java

SUBSTANCE :
30 sheet of leaf suji (Pleomele angustifolia n.e.brown), boxed with together
5 sheet of leaf [of] screw pine till become 150 ml irrigate the leaf suji
2 green colour drip
100 gram hunkue
1 Tbs of whitewash sirih (Piper betle L.)
1 / 2 tsp salt
2 sheet of screw pine leaf (Pandanus amaryllifolius Roxb.)
Ice water to soak

COCONUT MINK GRAVY :
1 litre [of] coconut milk from 1 coconut item
1 tsp salt
2 sheet of screw pine leaf

SYRUP SUBSTANCE :
300 gram demerara sugar (In Indonesia calling red sugar), fine foothed comb
300 ml water
2 sheet of screw pine leaf
10 eye fruit-tree (Artocarpus Integrifolia), cut to pieces

WAY OF MAKING :

1. Swirl the water, water the leaf suji, green colour drip, hunkue, whitewash sirih, and salt. Braise [is] at the same time poked at jell and to explode.
2. Including into printing; mould cendol. Depress the dough till fall into water contain the ice water.
3. Braise the substance of gravy [of] coconut milk [is] at the same time swirled till boil, lift [is] then made cool.
4. Braise the syrup substance jell, lift then filter.
5. Present the cendol with the sugar and coconut mink gravy. Spreading matured cutting a fruit-tree.

To 5 portion

Tips :

1. Let the cendol remain to be underwater before served.
2. Mingle the other cendol substance and so will be presented.

Source : Beginning Special, Magazine Sedap Sekejap, Edition 3/I/2001

2 tbsp (30 ml) cocoa powder
1 cup (250 ml) brown sugar
1 tbsp (15 ml) butter
pinch salt
1 cup (250 ml) cream

Boil all ingredients together together for a few minuts. Server immediately over pancakes or crepes, ice cream, or fresh or stewed fruit.

Makes 2 cups (500 ml)

Source :
The Chocolate Lovers’ Cookbook.
Tormont Publications Inc. Montreal, Canada 1994

Note :
Tia Maria is not good for Moslem’s because alcohol drink with flavor coffee. You can only using flavor coffee. Information from emma (cold_papeda)

Sorry, my English is not good

1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) granulated sugar
pinch of salt
2 eggs
2 egg yolks
1 1/4 cups (310 ml) milk
1 tbsp (15 ml) melted butter
3 tbsp (45 ml) Tia Maria
butter
extra Tia Maria

Blend together everything except butter and extra Tia Maria until mixture is smooth. Cover and let stand for 1 hour.

Pour a little mixture into a lightly greased pan and cook over medium heat on both sides until golden. Mixture will make 14-16 small crepes.

To prepare crepes, fold each crepe into four to make a triangle. Heat a litte butter and Tia Maria in a frying pan, add some folded crepes and heat gently for a few minutes. Keep crepes warm until served. Serve with Quick Rich Chocolate Sauce .

Note :
Crepes may be made in advance and stored in refrigerator.

Server 4-6

Source :
The Chocolate Lovers’ Cookbook by Juliet Cobb.
Tormont Publications Inc. Canada. 1994

Walnut Filling
1/3 cup (85 ml) sultana raisins
2-3 tbsp (30-45 ml) rum (if you like and not moslem)
5 tbsp (75 ml) butter
1 cup (250 ml) very finely chopped walnuts
¾ cup (185 ml) sugar
few drops vanilla extract
¼ cup (60 ml) heavy cream

Chocolate Sauce
4 oz (110 g) dark or semisweet baking chocolate
2 tsp (10 ml) cornstarch
1 cup (250 ml) milk
2 tsp (10 ml) sugar
¼ cup (60 ml) cream
½ tsp (2 ml) cinnamon

Basic Pancake Batter
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) salt
1 egg
1 ¼ cups (310 ml) milk
oil for frying

To make walnut filling, soak sultanas in rum for 15 minutes. Soften butter and blend in walnuts, sugar, vanilla and cream. Mix well, then add rum and raisins.

To make chocolate sauce, break chocolate into small pan and add ¼ cup (60 ml) cold water. Stir over gentle heat until melted and smooth. Blend cornstarch with a little of the milk and stir into chocolate with sugar and remaining milk. Gradually bring to a boil and simmer for 5 minutes, stirring. Remove from heat and stir in cream and cinnamon.

To make pancakes, sift flour and salt into a bowl. Add egg and half of milk and beat thoroughly until smooth. Mix in remaining milk and beat until bubbly.

Put oil for frying in a heatproof jug. Pour a little of the oil into a 6 inch (15 cm) frying pan over fairly high heat. Tilt pan to coat with oil, then pour any excess back into jug.

When pan is hot, pour in a little batter, tilting pan to thinly coat base. Cook quickly, shaking pan and loosening edge of pancake with a metal spatula unti underside is golden brown. Turn pancake and cook other side.

Slide cooked pancake onto a plate and keep warm, covered with a second plate. Repeat with remaining batter, to make 8-10 pancakes.

Put a little of walnut filling onto each cooked pancake, roll up pancakes and transfer to a heated seving dish. Cover and keep warm.

Gently reheat chocolate sauce and pour over pancakes. Serve immediately.

Serves 4

Source :
The Chocolate Lovers’ Cookbook by Juliet Cobb.
Tormont Publications Inc. Canada. 1994

Original/Traditional Cooking of Betawi, DKI Jakarta, Indonesia

A typical dish from Jakarta’s coastal area

INGREDIENTS :
2 fresh milk fish, 800 gr
1 Tbs lime juice, 10 ml
1 tsp salt, 4 g (or to taste)
300 ml cooking oil, for frying
4 shallots, 40 g
3 cloves garlic, 15 g
3 candlenuts, 15 g
5 gr turmeric
10 g ginger
10 g galangal
1 stalk lemon grass, 15 cm, cut finely
300 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
3 purut lime leaves
2 salam leaves

METHOD :

1. Clean and scale fish, discard gills and intestines. Cut into serving pieces. coat with lime juice and salt. Let Stand for 15 minutes to marinate. Fry until done and brownish. Take from flame and drain.
2. Make shallots, garlic, candlenuts, turmeric, ginger, galangal, and lemon grass into a paste. Stir fry with 2 Tbs res of oil until aromatic.
3. Pour in coconut milk, season with salt. Add purut lime leaves and salam leaves. Let come to a boil, add fried milk fish. Continue cooking for some more minutes.

Note : 4 servings

Source and Photo : Magazine Selera, June 1994