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Another variation from Original Cooking of Indonesia

Lembut manis, membuat ketagihan

Bahan-bahan :
200 g daging buah alpukat
200 g daging buah nangka matang
200 g daging buah kelapa muda
600 ml sirop pandan (250 g gula pasir, 2 lembar daun pandan dan 600 ml air dimasak bersama, angkat dan saring, dinginkan)
6 sdm susu kental manis, 60 ml
sejumput garam (secukupnya)

Membuatnya :

1. Bersihkan dan cuci bahan-bahan yang memerlukan perlakuan demikian.
2. Alpukat, nangka, dan kelapa muda dihaluskan secara bergantian dalam pemadu dengan ditambahkan masing-masing 200 ml sirop pandan, 2 sdm susu kental manis, 20 ml, dan sejumput garam.
3. Setiap campuran dimasukkan ke dalam almari pembeku dan biarkan kurang lebih 2 jam.
4. Jika akan menyajikan, keruklah setiap campuran buah dan tatalah secara berselang seling dalam gelas serasi sesuai dengan selera.
5. Untuk yang suka dapat menambahkan sedikit kerukan kepala muda atau nangka di atasnya. Untuk yang ingin lebih canggih, letakkan 1 “scoop” es krim rasa coklat di atasnya dan taburi dengan gepukan karamel kacang.

Catatan :
Cukup 2-4 porsi. Lama pembuatan kurang lebih 150 menit dengan persiapan.

Sumber : Majalah Selera Juni 1994

Teh Pengantin ada 2 jenis :

1. Teh pengantin panas = seduhan teh jasmanie + sirup pengantin
2. Teh pengantin dingin = teh botol sosro dingn + sirup pengantin + es mambo pengantin

A. Pembuatan Sirup Pengantin
BAHAN :
1 liter air
1 kg gula pasir
400 gram jahe, 1 batang sereh : jahe dibelah dua kemudian dibakar/dipanggang hingga layu dan ditumbuk
20 biji cengkeh, 15 biji kapulaga, kayu manis secukupnya : disangrai dan ditumbuk halus agak kasar.

CARA :

1. Bahan dicampur jadi satu, masak hingga air mendidih dan agak kental.
2. Angkat dan saring, simpan didalam lemari pendingin

B. Pembuatan es mambo pengantin

* Ukuran plastik es = 4,5 x 23 cm
* Teh botol sosro + 2 sdm sirup pengantin = 2 es mambo pengantin

C. Penyajian teh pengantin

1. Teh pengantin panas (menggunakan cangkir). Caranya : kurang lebih 3 sdm sirup pengantin + seduhan teh jasmine.
2. Teh pengantin dingin (menggunakan gelas panjang). Caranya : masukkan 1 sdm sirup pengantin + 1 es mambo pengantin dan terakhir tuangkan teh botol sosro dingin. Diberi garnish irisan jahe didalam gelas.

Sumber : Teh Sosro

BAHAN :
2 buah mangga muda, dikupas dan dibuang bijinya
Garam secukupnya
1 sdm air kapur sirih
500 gram gula pasir
8 gelas air
500 gram gula pasir
4 gelas air

CARA :

1. Rendam mangga dalam air garam dan air kapur sirih selama 1/2 jam lalu cuci bersih.
2. Masak 500 gram gula pasir bersama 8 gelas air hingga mendidih, biarkan dingin. Rendam mangga dalam larutan ini selama semalam.
3. Tiriskan mangga dan buang air gulanya, masak 500 gr gula pasir bersama 4 gelas air dan dinginkan. Rendam mangga dalam larutan ini sampai mangga terasa asam-asam manis.
4. Dihidangkan bersama es.

Sumber : majalah Selera tahun 80-an

BAHAN :
2 cangkir ice cream vanila
1 1/2 cangkir susu coklat
1/2 cangkir sirup special grade ABC rasa mocca
2 sdt kopi bubuk instant
es batu secukupnya
bubuk kayu manis
whipped cream

CARA MEMBUAT :

1. Campurkan susu cokelat, ice cream, sirup special grade ABC rasa mocca, dan kopi bubuk ke dalam blender, aduk dengan kecepatan tinggi masukkan es batu, lalu aduk lagi selama 1 menit.
2. Tuangkan ke dalam gelas tinggi.
3. Hias bagian atas dengan whipped cream dan bubuk kayu manis.

Untuk 2 orang

Sumber : Sirup ABC

Ingredients :
250 cc ice cream chocolate
Ice cream cooting (or to taste)
75 gr cashew fry, harsh to choup up
Whipped Cream (or to taste)

Method :
Pouring some ice-cream spoon at glass, sprinkle by ice cream cooting, spraying by whipped cream and then giving with cashew.

Ingredients :
250 cc ice cream strawberry
Ice cream cooting (chocolate)
Cherry fruit (or to taste)
Whipped Cream (or to taste)

Method :
Pouring some spoon of ice-cream strawberry at glass, sprinkle with the ice-cream cooting and spray the whipped cream and then giving cherry

Substance :
1/2 fruit (more or less 1 kg) papaya
100 cc sweet condensed milk branded Cap Nona or another
1 tin (more or less 3 1/2 kg) Mandarin orange
Ice cube sufficiently

Way of making :

1. Peel papaya then with the circular spoon, form the circular papaya flesh equal to marble.
2. Way of serving : put the papaya in bowl, pouring Mandarin orange therewith water, then enhance the heavy cream and put the above ice.

To 5 servings

Source : Femina Magazine, year 1980

Ingredients :
150 g granulated sugar
1 ltr water
3 screwpine leaves
A pinch of salt
200 g sagu mutiara (cooked sago pearls, supermarket)
300 g ripe jackfruit
2 avocadoes, 400 g
300 g young coconut flesh
Crushed ice
100 ml red colored syrup (rose, coco pandan)
100 ml sweet condensed milk

Method :

1. Mix granulated sugar, water, screwpine leaves, and salt. Let come to a boil on low flame until sugar is dissolved. Take from flame and strain.
2. Cut jackfruit and avocado into serving pieces.
3. Put ini each suitable dessert bowl 2 Tbs sago pearls, 2 Tbs jackfruit pieces, 2 Tbs avocado pieces, 2 Tbs young coconut flesh, crushed ice and pour in 3 Tbs sugar syrup of Step 1, 2 Tbs red colored syrup, and 2 Tbs sweet condensed milk.

Note :
6 servings

Source : Magazine Selera, made in Indonesia, April 1994

Original/Traditional Cooking/Drinking of Indonesia

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