Puding Lapis Wortel Jagung

Pagi itu, di kulkasku cuma ada satu buah jagung rebus, yang setelah diserut cuma kurang lebih 100-an gr, dan 2 buah wortel yang beratnya sekitar 120 gr. Bingung, mau dibikin apa ya? Harus sesuatu yang simpel dan cepat nih, untuk bekal anak-anak ke sekolah. Akhirnya, dalam waktu yang sesingkat-singkatnya, kuputuskan aja bikin puding, kebetulan ada satu agar-agar putih. 

Tapi ga punya susu, gimana?--lupa, padahal masih punya satu kantong susu kedelai di kulkas-- Ya sudah, pakai air rebusan wortel saja, sayang juga kan kalau di buang...Supaya pudingnya ga bening, kuberi satu sachet susu kental manis putih. Lapisan coklat tipis itu hanya sebagai aksen saja, pemisah warna kuning jagung dan orange wortel.

Sup Kacang Merah

This red kidney bean soup is very simple. Unlike brenebon (Manadonese kidney bean soup) and angeun bereum (West Javanese kidney bean soup) that use many spices, this soup only needs the common soup spices: garlic, salt and pepper. But the taste is still very hearty. It's perfect for the lazy weekend like today. 

Here I use fresh kidney bean but surely we can use canned or the dried one. Red kidney bean is highly nutritious but can also be dangerous. As I once read in a book, if I am not mistaken it is Food Combining book by Andang Gunawan, sprouted bean is poisonous. So we have to discard kidney bean that are already sprouted. We also have to soak the dried bean and discard the water then boil them in a new water until cooked through because partially cooked or under-cooked kidney bean will increase the toxic effect. They can cause nausea, vomiting and diarrhea. But don't be too worry about that, I already eat red kidney bean regularly for years and feel really good so far... 

Bakwan jagung jamur

Bakwan jagung or corn fritter is one of our favourites. 

I usually make it without measurement. 

Just combine all the ingredients:

flours (all purpose and a little bit rice flour), 

corn kernel, 

grated carrot, 

finely sliced spring onion,

 egg, 

water, 

garlic, 

shallot, 

salt and pepper. 

Then, fry it until golden brown. 

Sometimes I like it thin and crispy but other time I prefer it soft and fluffy.

One thing for sure, eat them hot with chili and a cup of tea...

This time I sneak oyster mushroom to the batter. 

Nothing change. 

My children still gobble them all up. 

I am submitting this post to little thumbs up event this month, organised by Zoe of bake for happy kids, Mui mui of my little favourites DIY, and Joyce of kitchen flavour.

Bakso Wortel Jamur

I am not really familiar with mushroom. The veggie seller who comes daily to sell veggies to my surroundings rarely bring mushroom except oyster and sometimes with request, button mushroom. Unfortunately, my son doesn't like those two. So I almost never cook mushroom. Until some days ago, I found that the mini market near my home now selling dried black wood ear, shitake and white coral mushroom. Directly those three moved into my basket. 

I already know what to make with them. First is this bakso wortel jamur (carrot and wood ear mushroom ball in clear soup). Actually I wanted to make bakso rambutan that is meatball made of chicken, shrimp, carrot, mushroom and glass noodle. But I forgot to buy the glass noodle, so it's only bakso wortel (carrot)  jamur (mushroom), then. 

It turns out so good. My children love it, on its own or as a soup with warm rice. No complaint about the mushroom, oh it's really nice.

Roti wortel (Carrot yeast bread)

When I heard that one of the prizes for Idfb challenge 7 is a set of Ikea Kalas, I then remembered that I have some photos using those lovely dishes that haven't been posted here.  There they are, some of them, I used them in the roti wortel photo shoot.

I bought those dishes at Ikea Perth and they became my children's favorite ever since. So, when I went back home to Indonesia, I brought them with me. They are lovely, aren't they? So, if you, the Indonesian foodblogger group members, want to have them, please join the idfb challenge 7.  Who knows, now is your lucky time...*finger cross*

Carrot and cheese steamed cake

Originally this cake is called putu ayu keju wortel. I found this recipe in Wied Harry's book '60 snack favorit bekal sekolah 3 bulan'. Putu ayu is an Indonesian traditional steamed cupcake with grated coconut on its top. That's way my daughter didn't want to call this cake putu ayu because there was no coconut there...the writer substituted the grated coconut with grated carrot, but still it was not the same. For her, this cake was just carrot and cheese steamed cake...a putu ayu should have coconut, she said...whatever! the most important thing to me is that she ate them all (I gave her 3 cakes) at recess time ^^ 

Carrot Coconut Cake

Salah satu bahan makanan yang selalu ada di dapurku adalah wortel. Anak-anakku suka banget, baik mateng maupun mentahnya. kali ini pengen nyoba dibikin cake...cari resep yang mudah aja, dari buku resep untuk anak-anak...karena sekolah anakku nut free zone, jadi aku skip kacangnya ... hasilnya enak, rasa coconut, orange, dan cinnamonnya dominan, jadi ga berasa carrotnya sama sekali...

225 gr carrots
225 gr self raising flour and 2 tsp baking powder
pinch of salt
140 gr brown sugar (aku hanya pake 120 gr)
Grated zest of 1 orange
2 tsp ground cinnamon
115 gr chopped roasted hazelnuts or walnuts (aku skip)
55 gr desiccated coconut
2 large eggs
150 ml sunflower oil
juice of 1 orange

1. Set the oven. Grease the cake tin. Cut out a circle of baking parchment the same size as the tin and cover the base with it.
2.  Peel the carrots and trim off their tops. Grate them using a grater or food processor.
3. Sift the flour and baking powder into a bowl. Mix in the carrots, salt, sugar, orange zest, cinnamon, nuts, and coconut.
4. Beat the eggs. Add the eggs, sunflower oil and orange juice to the cake mixture and mix everything together well.
5. Spoon the mixture into the cake tin. Bake it for 60 to 75 minutes until a skewer pushed into the centre comes out clean.
6. Leave the cake to cool in the tin for 10 to 15 minutes, then remove it from the tin and put it on a wire rack to finish cooling.

Source: Children's Quick & Easy Cookbook by Angela Wilkes

Sop kacang merah salmon

Ceritanya aku beli ikan salmon tuh yang utuh, satu tapi besar...jadi harus memotong dan memfillet sendiri...tersisa dong tulangnya...mau dibuang kok sayang ya, masih ada sedikit dagingnya yang nempel gitu ...masih bisa dimanfaatkan...he he...kita masukkan ke sop kacang merah aja ya, sebagai gantinya daging...secara anak-anak tuh doyan banget kacang merah...Dan ternyata enak aja tuh, tidak berasa amis...masaknya seperti sop kacang merah biasa aja...


Bahan:
Kacang merah, kalo pake yang kering harus direndam dulu semalam sampai mengembang.
2 buah wortel
Tulang salmon
1 liter air
1 bawang putih, cincang halus
1 bawang merah, cincang halus (sy pake bawang bombay :)
1 daun bawang
2 tomat
1 - 2 lembar daun salam
1 ruas jari lengkuas, memarkan
1 kayu manis batangan
garam dan merica sesuai selera
2 sdt air asam jawa
gula merah, iris halus (sy pake gula pasir) sesuai selera

Cara membuat:
Tumis bawang putih dan bombay sampai harum, masukkan air, beri semua bumbu, garam dan merica. Didihkan. Tambahkan kacang merah, masak sampai kacang lunak, tambahkan wortel dan tulang salmon, masak sampai semua matang. Masukkan daun bawang dan tomat. Aduk rata, cicipi rasanya, angkat.