Nasi Berkat

Hurray! Indonesian foodblogger, a group of Indonesian foodie blooger on facebook, is now celebrating its first anniversary. I am very happy to be a part of this cool group.  I can meet, or at least, know wonderful Indonesian foodie bloggers who lived around the world and get a lot of knowledge about food and food photography.

For this special anniversary, this group challenge us, the member, to make a dish of festive rice. A rice dish that will be present at a celebration. As a Javanese, of course, my mind directly goes to nasi tumpeng. But I don't want to make it. It's a hard work, I think I can't manage to do that. I have to find another one... 

Sambal goreng kentang dan udang

Sambal goreng is one of the favourite side dish in Indonesia. I don't know how to translate this term into English. It is a kind of dish that the ingredients (a mix of vegetables and meat) are cooked in spicy coconut-based sauce. Vegetables commonly used in sambal goreng are potatoes, snow peas, green bean, Chinese long bean and bitter melon while the meat are usually beef, beef or chicken liver, and shrimp.

That day I made potato, snow peas and shrimp sambal goreng. My assistants, mbak Badriyah, taught me how to make it. Here is her recipe:

Nasi tumpeng

Nasi tumpeng is a rice dish that is shaped into a cone and serves with some vegetables and meat dishes. The rice can be white rice or yellow rice (turmeric flavoured and coloured rice). A big nasi tumpeng served on a tampah (round bamboo platter), surrounded and decorated nicely with vegetables and meat dishes.

Dadar gulung

Remember my pandan paste? I tried to use it to make dadar gulung. Literally, dadar means crepe and gulung means roll. So, it is a crepe roll with sweet coconut filling. I added the pandan paste to the crepe batter. Thus, surely, the crepe tasted and smell better than crepe made with shop-bought pandan paste.

Ingredients:

the filling:

Freshly grated coconut from 1/4 coconut

100 gr palm sugar

2 pandan leaves

pinch of salt

1/4 cup water

the crepe:

100 gr flour

200 ml water or cocount milk

1 egg

pinch of salt

2 tbs homemade pandan paste
1 tbs melted margarine or oil

Methods:

The filling:
Place all the ingredients in a saucepan. Cook and stir until all water is absorbed and all the coconut turn brown. Remove, set aside to cool. Discard the pandan leaves.

The crepe:
Mix flour and salt. Make a well in the centre. Put the egg and pandan paste in the well. Pour in the water or coconut milk a little at a time and whisking until there is no lumps. Add melted margarine or oil. Mix well. Heat the non stick crepe pan. Brush with a little oil. Pour a small laddle of the batter. Rotate the pan to spread the batter around the pan. Let the crepe set and flip over. Cook briefly. Remove the crepe to a plate. Continue frying the rest of the  batter.

Serving:
Put about 2 tbs of the filling on the crepe. Fold both sides and roll it up.
Enjoy!

Cereal doggies cookies

For halal bihalal (Eid El Fitr celebration) at the school, my children are asked to bring cookies as the potluck. Cookies? I know it was still a week of Eid El Fitr, there must be a lot of cookies in every house. But not in mine...my children are cookie monsters. They love cookies a lot. Cookies here always disappear in no time...^^ I already bookmarked this cereal doggies cookies in mba Yulyan Parwati's blog since early of this year. And I thought this would be a perfect time to bake it. Children will surely love these cute cookies, won't they? 
The method part of the original recipe stated that we had to sift the flour and the milk powder but the ingredients part did't mention anything about milk powder. So, I just put in 25 gr milk powder in it.      

Actually this is an easy cookie, especially for people with artistic hands...for me, it really  took a long long time to form the dough looked like a doggy...

Ingredients:

180 gr butter, soften at room temperature

105 gr cereal beverages with mung bean flavour 

200 gr top flour or cake flour

25 gr corn flour

25 gr milk powder

some chocolate chips

some chocolate rice

some koko krunch

Methods:

Sift together top flour, corn flour and milk powder.

Cream butter and cereal for about 3 minutes at low speed. Do not overbeat.

Put in the flour and beat for about one minutes to form dough.

Divide dough into 10 gr each.

(I didn't weight it, just take a little bit and roll it)

Put 3 chocolate chips into each piece of dough and roll into balls.

(I put some chocolate rice instead)

Insert two pieces of koko krunch to form the ears, chocolate rice for the eyes, and a chocolate chip in the centre for the nose.

Bake at 140C for about 25 minutes. Depending on your oven, it may take another 5 to 10 minutes more for the cookies to be ready.

Leave to cool on the wire rack before storing in an airtight container.