Sambal nanas

Actually, sambal or hot food is not my thing.  As a breastfeeding mom and with 2 preschoolers around me, my everyday food is far enough from chillies. That's why the idfb challenge this time (with the theme of Indonesian sambal) is a bit hard for me. But it's not a challenge when it is so easy, right? ^^
So, this sambal nanas is my entry for the idfb chalenge # 4. It is said that this sambal originally comes from East Kalimantan.  A bit sour and sweet from pineapple and hot from chillies makes this sambal tastes unique, a perfect match for a grilled fish.

 

Ingredients:
10 red chillies
6 bird's eye chillies
5 shallots
2 onions
1 tsp salt
1 tsp sugar
1 tsp shrimp paste 
1 small pineapple, peeled and cubed
2 tbs oil for stir frying

Methods:

• Stir fry all the chillies, shallots and onions until wilted.
• Ground them together with salt, sugar, and shrimp paste until smooth or becomes paste.
• Add the pineapple. Mix them until well combined.

Sumber: Tabloid Nova,1259/XXV. 9 -15 April 2012

Roti ubi ungu (Purple sweet potato bread)

I have tried the incorporation of purple sweet potato in a bread dough. The preparation was almost the same with one in making any other bread, only that mashed purple sweet potato was added in the dough, together with the wet ingredients in a bread machine. 

As I expected, it turned out so good. It rise well, the texture was soft and fluffy with beautiful light purple colour. The taste of the purple sweet potato was so light, almost undetectable.

Here is the recipe. I added a bit of milk powder and had substituted 1 whole egg with 2 egg yolks.


120 ml water

50 gr margarine

1 egg (2 egg yolk)

100 gr purple sweet potato, steamed and mashed

300 gr bread flour (+ 15 gr milk powder)

60 gr sugar

1 tsp salt

1 1/2 tsp instant yeast

1 egg yolk for brushing

Grated cheddar cheese for sprinkling

Cocoa powder + sugar for sprinkling

Methods

• Place The ingredients in the above order into the bread bucket of breadmachine. Select the dough menu and press start. Wait until the machine beeps.
• Remove the dough to a floured table top. Punch the dough. Cut to divide the dough, 25 gr each. Place them on a greased baking pan. Cover with a tea towel.
• For cheese bread: Take 1 piece of dough, roll it flat into oval shape. Make 2 incision lengthwise. Braid it and pinch the end together. Place on the tin again, cover and let rise until doubled in size. Brush with yolk and sprinkle with cheese.
• For choco bread: Take 1 piece of dough, roll it flat into oval shape. Sprinkle with chocolate powder  + sugar mixture. Roll it up and pinch the seam shut. Make some incisions and shape into a ring and pinch the end together. Place on the tin again, cover and let rise until doubled in size. Brush with yolk.
• Bake until golden brown.

http://www.sajiansedap.com/recipe/detail/8401/roti-pisang-keju-ubi-merah

Donattelo (Purple sweet potato doughnut)

My children are huge fans of donut. They love donut with all kinds of toppings and fillings. Realizing that donut is not an ideal food to eat, I always refuse to make it. But last sunday, I was no longer able to ignore their cravings... At least, homemade is better, right? because it is a heartmade!

Ingredients
150 ml cold water
1 egg (I used 2 egg yolks)
30 gr margarine
150 gr purple sweet potato, steamed and mashed
300 gr bread flour (I used 350 gr or a bit more if the dough seemed too sticky)
15 gr milk powder
1 tsp salt
35 gr sugar
6 gr instant yeast
oil for frying
150 gr white cooking chocolate and coffee for toppings (sugar for coating)

Methods

• Place The ingredients in the above order into the bread bucket of breadmachine. Select the dough menu and press start. Wait until the machine beeps.
• Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into rounds. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.
• Fry on medium heat until golden brown. Dust with sugar.

source: sajian sedap

Prol tape keju

Prol tape is a popular snack made of tape singkong or fermented cassava. My ex neighbour (both of us have already moved from our old houses) once made it for me and it tasted really good. Now, for a good memory of her, I make this... 

Ingredients

350 gr tape singkong (I only use 250 gr)

50 gr cheddar cheese, grated

50 gr sugar

2 eggs

25 gr plain flour

75 ml milk

25 gr margarine, melted

20 gr grated cheddar cheese for topping

egg yolk for brushing

Method

• Pound fermented cassava until smooth. Add the cheese and sugar. Mix well until the sugar dissolved. Add the eggs. Mix well. 
• Add the flour and mix well. Pour the milk and melted margarine. Mix well.
• Pour into the prepared tin. Bake in the preheated oven for about 20 minutes.
• Brush with egg yolk and sprinkle with cheese. Bake again for about another 20 minutes until done.

http://www.sajiansedap.com/recipe/detail/7520/prol-tape-keju

Cake project: Handling the oven tangkring

Just got a useful tip from my best friend, Maya Effendi of pawonayu, about handling an 'oven tangkring'. I came to her with a question about my sponge cake that seems to turn out good when it is still in the oven, rise well and evenly, but then collapses after I take it out of the oven. She said that it is common for a sponge cake. But maybe it is about the baking time, maybe I remove the cake before it has finished in the oven. Aha...

We know that using an oven tangkring is a bit tricky. It doesn't have temperature and time setting. Then we have to really know the characteristic of our oven and stove. When I bake again the same cake the next day, I followed carefully the tip from maya.  Here is my ways to handle my oven tangkring: 

"Before we start making the batter of a cake, put the oven on a low heat. The fire from the stove just slightly touch the bottom of the oven. To bake a cake use the middle rack and don't open the door of the oven during the baking. The baking time is around 1 hour for 20 or 22 cm pan".

So, this is my second sponge cake. I used the same recipe as before, only skipped the emulsifier and used sunflower oil instead of melted butter or margarine. Can you see the difference between them? The taste of the second sponge is lighter than the first one, a bit close to a chiffon cake, maybe because of the oil. The texture is almost the same, fluffy and spongy.

Kue lumpur ubi ungu

Kue lumpur is one of my favourite snacks. My family usually make or buy the potato kue lumpur. Until I found a recipe that used the sweet potato instead of potato in an old femina magazine. It looked sooo tempting, just the same as the potato one. Let's give it a try, do they taste the same? 

The original recipe uses white sweet potato and I had substituted with the purple one. I also substituted the sultanas with sliced almonds, because I cannot find my sultanas...aargh, they dissapeared just before I need them. I also substituted half the coconut milk with milk, because I run out of coconut milk. Last, I  add some melted margarine. 

500 gr purple sweet potato, steamed and mashed
150 gr plain four
500 ml coconut milk (250 ml coconut milk + 250 ml milk)
180 gr sugar
3 eggs
1/2 tsp vanilla powder
1/4 tsp salt
I add 20 gr margarine, melted
1/2 tsp margarine for greasing
sultanas or young coconut flesh for topping (almonds sliced)

Place mashed sweet potato and flour in a bowl. Mix well. Gradually pour coconut milk and milk. Mix well. Strain out using a fine strainer. Set aside. 
Beat eggs, sugar, vanilla and salt. 
Fold in the sweet potato and flour mixture. Mix well. Strain out again. 
Add melted margarine and mix well. 
Heat the kue lumpur pan and grease each hole with margarine. 
Spoon the batter into the heated pan and close the lid. Cook over a low heat. Add almonds when they are about half cooked. 

Source: Femina magazine 2004