Bir Pletok

It's a beer. It's alcohol free...

Mie Titi

Another interesting noodle to try is mie titi. It is a popular and favorit noodle in Makassar, South Sulawesi. Actually mie titi is similar to ifumi, the dried noodle that is boiled then fried until crunchy and served with meat, seafood and vegetable thick sauce. Only that mie titi uses a special noodle that is thinner and yellower. Mba Hesti said that the special noodle is only available in Makassar, then I think we can substitute for the regular dried noodle to try this at home.

Mie titi is actually the name of a noodle restaurant not the dish itself. Travel kompas said that we can find the very same mie in other restaurants around Makassar, like mie Henky or mie Awa. And they are all good in taste and demand. Wikipedia said that the story of mie titi start when,

"Ang Kho Tjao opened his noodle shop to sell his dried noodle and it gaining popularity in Makassar since early 70s. Ang Kho Tjao passed his knowledge of the recipe to his three children namely Hengky, Awa', and Titi. After Ang Kho Tjao died, dried noodle shop business was continued by his three children who separately opened their own shop. Titi's is the most popular in Makassar, hence the name of "Mie Titi" become synonymous with Makassar dried noodle".

The best part of this dish for my children is of course the crunchy noodle (it remind me of anak mas when I was a kid... he he ).  Unfortunately, the sauce made it soggy after some times. So, it's better to eat it immediately when the sauce is still hot and the noodle is still crunchy. Yum...

Lapis india

The idfb challenge 10 is about kue lapis traditional. As you know, Indonesia is a home of kue lapis or layer cake, from baked kue lapis like lapis legit or lapis surabaya to the steamed one like lapis beras, kue pepe and a lot more. It is not easy to make a kue lapis. It needs patience and a lot of time. We have to bake or steam one layer at a time for about 5 - 10 minutes and then pour the next layer over the already baked or steamed one and so on until all the batter is all used up.

My only experience making kue lapis is about 2 years ago when I was still living in Perth. I wanted to eat kue lapis beras pandan so badly at that time that make me dare to make it myself. My steamer was so small and even I didn't have a baking pan. I used a small enamel bowl that only fit 1/4 part of the recipe. It was so challenging but the taste was sooo delicious though it was not pretty. It didn't have an even layer, some parts were bumpy. Maybe because the heat was too high or my stove produced uneven fire.  Some layers were also thicker than the others. Maybe because I already pour the next part of the batter while the previous layer was not set yet. Or maybe because I didn't measure the batter before pouring. 

Therefore I am so happy to find this lapis india recipe at mba Hesti's blog. As I read at kompas online and surya online, this lapis india is a favourite and now become an icon from Banjarmasin. It seems simpler than the other kue lapis. We do not need to divide the batter into 2 or more parts. We only use 1 batter and surprisingly the layer forms its alternating color by itself. We also do not need to bother about uneven layer because it is the wavy that make this kue so pretty and special. 

I only made half of the recipe and used a 16 cm square pan. It took 2 and half hours though I used a blender to speed up mixing the batter. The longest time was of course at steaming or layering stage. There is love and attention for every layer. Learning from my experience, I measured the batter and wait patiently until the previous layer set before pouring the next one. But all was paid of when I saw the result. This kue is so pretty, sweet and soft like pudding. Just as Banjar people say: nyaman banarrr...  

Ingredients:

300 ml coconut milk

300 ml water

2 pandan leaves

150 gr palm sugar (gula aren)

1 sachet hunkwe flour

1/4 tin sweet condensed milk (I used 2 sachet@42 ml)

4 eggs, lightly beaten

1/4 tsp salt

Direction:

• Greased all sides of a 16 square baking tin. Line with baking paper and grease again the paper.
• Place on a steamer and heat on high.
• Finely sliced palm sugar. Combine with water and pandan. Boil until the sugar dissolve. Set aside to cool.
• Place coconut milk, hunkwe, sweet condensed milk and salt in a blander. 
• Strain the sugar mixture to the blander. Pulse to dissolve the flour.
• Add in eggs. Pulse again until all well incorporated. Strain it to a bowl.
• Pour 3 laddle (100 ml) of the mixture to the baking tin.
• Cover the steamer lid with kitchen towel and steam for 5 minutes or until set.
• When the previous layer is already set, stir well the mixture and pour again 100 ml over it. Do it until all the batter is all used up. After the last layer, steam it for about 20 minutes.
• Remove from the heat and let it cool.
• Enjoy!

Gulai ikan patin

Yesterday the veggie seller came to my house bringing ikan patin (pangasius). Aha! I already read recipes about ikan patin at sajian sedap. There are at least 3 recipes I got: asam pedas ikan patin, gulai ikan patin, and gulai tempoyak ikan patin. They are all sounds good. I didn't know whether idfb accept asam pedas or not, is asam pedas a gulai/curry?... I also couldn't get the tempoyak. Then, gulai ikan patin was the one!

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... 

Sate sarepeh Rembang

For these 2 months my husband got a job in Rembang. So he travelled there a lot. When I told him that the idfb challenge 5 is about sate, he suggested me to make this sate sarepeh, a traditional sate from Rembang.  Actually I have planned to join his trip to try this sate myself. But unfortunately until almost the end of this challenge I couldn't make it... :( 

Then I googled to find the recipe. I found it in sajian sedap and nguprek di dapur. As I learned from both sites, I am really glad that it is such a simple sate to make, with not too many ingredients needed. I only have to adjust the amount of chillies to match my children taste buts. So, this sate sarepeh is my entry for the idfb challenge 5.

Ingredients
4 skinless chicken thigh and breast fillets
5 chicken liver
salt
lime juice


3 keffir lime leaves
2 salam leaves
2 tbs palm sugar
400 ml coconut milk 
2 tbs oil for stirfrying


to be ground together:
4 red chillies or more, discard the seeds
8 garlic
salt

Methods:
Soak the bamboo skewers for a while to prevent from burning. 
Rinse chicken and liver. Cut the chicken into small cubes and the liver into 2 pieces. Drizzle lime juice and sprinkle salt over them. Let sit for about 15 minutes.
Heat oil on medium high. Stir fry the ground spices and the leaves until fragrant. Add coconut milk and palm sugar. Reduce the heat. Cook until it thicken. Removes and set aside.
Thread 5 - 6 chicken and liver pieces onto the skewer. Pour 3/4 of the spices over them (reserve the 1/4 for serving). Marinate at least 1 hour.
Grill until well done.
Serve with lontong and the reserved spices. 

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

Es Pallu Butung

Challenge di idfb (acara yang diadakan kelompok indonesian foodblogger di facebook) udah sampai tahap 3. Yang pertama aku tentu saja ga ikut karena belum gabung...he he...yang ke 2 belum bisa ikut juga karena sibuk pindahan aka pulang kampung. Nah, yang ke 3 ini harus ikut dong, partisipasi gitu. Temanya Indonesian beverages. Dari sekian banyak minuman di Indonesia, aku pilih es pallu butung khas Sulawesi. Alasan yang pertama karena kelihatannya simpel dan yang kedua biar tau dong rasa minuman dari daerah lain, ya kan? 

Es Pallu butung
Resep dari Ayahbunda
Bahan:
2 buah pisang raja/kepok yang tua, dikukus (aku pake 8 pisang kepok kecil-kecil)
50 gr tepung beras
600 ml santan dari 1 butir kelapa
2 lembar daun pandan, belah 2 lalu dibuat simpul
75 gr gula pasir (atau sesuai selera, aku hanya pake 50 gr)
1/4 sdt vanilli
1/4 sdt garam
Es batu
sirup merah cocopandan


Cara membuat:

• Larutkan tepung beras dengan sebagian santan.
• Didihkan sisa santan bersama gula, daun pandan, vanilli, dan garam.
• Tuang tepung cair sambil disaring, aduk hingga matang dan kental, angkat.
• Letakkan dalam mangkok bersama pisang yang dipotong-potong.
• Tambahkan es batu dan tuangi sirup merah.

source: http://www.ayahbunda.co.id/Artikel/Keluarga/Resep/es.palu.butung/001/008/596/2