Kentang dan Ubi Wedges

Hari terakhir ncc pangan lokal Week nih teman-teman...mudah-mudahan masih bisa diterima ya laporannya... Masih semangat dengan pangan lokal, hari ini saya bikin kentang dan ubi wedges sebagai teman si nugget ayam udang tahu wortel dan sayur kukus untuk bekal anak-anak ke sekolah. 

Biasanya saya menggunakan olive oil dan oregano ketika membuat wedges, tapi hari ini coba menggunakan minyak biasa yang ada di dapur dan daun seledri biar berasa lokalnya. Kentang dan ubinya juga yang biasa aja, cuma beli di tukang sayur keliling. Pokoknya pakai bahan sederhana yang ada saja. Dan ternyata tetep enak kok, beneran... terutama yang kentang. walaupun kurang original tapi mungkin lebih cocok untuk lidah Indonesia daripada yang pakai olive oil. Anak-anak suka banget, dicemilin terus sampai-sampai hanya tersisa sedikit aja yang untuk bekal...

Roti Kacang Hijau Isi Coklat (Mung bean Bread with Chocolate Filings)

I remember eating a lot of mung bean porridge whenever I was pregnant. Then I fed my children mashed mung bean porridge during their babies and toddler years. But why, in her 10 now, my daughter, Rachel, doesn't want it anymore. 

Because mung beans are a wonderful source of fiber, plant protein, carbohydrate, iron, vitamins and minerals, then I have to think a way to add them in her meal. I have to sneak them in her favourite food. How about in a bread?

Potato bread with beef floss and custard-cheese

I like to dissolve instant yeast in some lukewarm water before I start making bread. With this way, I will know whether my yeast is still fresh or not. In about 10 - 15 minutes, the fresh yeast will frothy while the dead yeast will keep staying like it is, not changing at all. If I find my yeast frothy then it means good, I can continue making bread. If it is dead? throw it in the sink and start again with another yeast. Dead yeast doesn't work!

So, when I see a recipe that need 100 ml cold water like this potato bread recipe I used here, I will divided it into 2: 30 - 50 ml warm water and 70 - 50 ml cold water. Why? Because yeast likes warm and comfortable environment to live. How warm? As warm as we feel comfort. So, usually I pour warm water into a cup and I dip my finger in it. If my finger can stay there comfortably, so can the yeast. 

Kue ku kentang labu kuning (Potato and pumpkin ku kuih)

This kue ku was the result of googling after I tried the kue ku labu kuning early this month. I found that it was so difficult to release the kue ku from the mold although that I already pour (more than dust ^^) the mold with flour. I must miss something. Because if it is that hard, then no one will want to make and sell kue ku, right?
I added potato and coconut milk to the dough, but still, no change (Unless that it surely became softer and tastier than before). It was still uneasy to knock it out the mold. Then, I greased the mold with oil. Voila! It worked! The kue ku fell to my palm with only one knock...Yes!!!  oil is, then, the answer.

Roti kentang keju (potato cheese bread)

Happy with the potato doughnut, I then baked this potato bread from the same recipe. I just reduced 1 egg yolk and 25 ml oil but add 50 ml warm water. The result was also very satisfying. Perfect to be in the school lunchboxes. My children love it...^^

potato doughnut, again!

It is always a favorite, a soft potato doughnut. Never get bored to eat it more and more and more ...

This was a modification of the donat kentang recipe I have tried before. I used egg yolks only instead of the whole egg and added milk powder. It was much much much better, softer and tastier ... Love it!

Donat dan roti kentang (potato doughnut and bread)

Whoaa...I haven't post this entry yet. What a shame, it should be around June or July, before  the pumpkin donut entry. Because the pumpkin donut is a variation of this recipe. I realized about this late entry when my children wanted to make this potato donut again and search the recipe here.
'Mom, where is the donut recipe?' Rachel, my oldest daughter asked me
'There, under the donut label' I answered
'No mom, there are only pumpkin, tape, and ubi ungu...I mean the potato donut'
'Let me check, I am sure I already write it long long time ago'
And it's true...it was not here. I then checked all the entry and found it, still in a draft...oh my!
So, I posted this entry today... the Wied Harry's potato donut recipe. I doubled the recipe but fried half of it for the donut and bake another half for bread ^^

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:

kue lumpur pisang

Another way to use leftover bananas...

Ingredients

50 gr margarine

175 ml water (I used 150 ml)

185 gr flour

15 gr cocoa powder

1/8 tsp salt

160 gr sugar (I used 100 gr)

100 gr potato, steamed and mashed

1/4 tsp baking powder

4 eggs

100 gr bananas, mashed 
(I used 2 bananas weighed 190 gr unskinned)

 1/8 tsp banana essence (skipped)

275 ml milk

2 bananas, cut thinly for decoration.

Methods:

Heat margarine and water until it start to boils.

Add the sugar. Stir until the sugar dissolve. Add the flour and salt. Mix well. 

Add the potato. Mix well. Remove from the stove and let it cool.

Transfer to a bowl. Using a handmixer beat in baking powder, eggs, and bananas until all well  incorporated. 

Gradually pour milk. Mix well.

Pour half the dough in another bowl. Dissolve cocoa powder 

in about 2 tbs of hot water. Pour the cocoa in one of the dough. 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 banana sliced when they are about half cooked. 

Source: sajian sedap

Onde - onde kentang

I remembered when I lived in Perth I often came to canningvale to buy groceries. There, in Jakarta Asian store, we could find many Indonesian foods, but my eyes always came to this onde-onde. I don't know why, it was sooo tempting to me. At that time, it reminded me of my childhood, my hometown. It's nostalgic. And now, when I am already here, in my hometown, again this onde-onde reminds me of that canningvale market, of Perth. To me, onde-onde is really nostalgic!

Ingredients

The crust:

250 gr glutinous rice flour

50 gr potatoes, steamed and mashed

65 gr caster sugar

1/2 tsp salt

150 ml warm water

oil for frying

sesame seed for coating

The fillings:

150 gr mung bean, soaked overnight, steamed and mashed

125 ml coconut milk

1/2 tsp salt

130 gr sugar

2 pandan leaves

Methods

For the fillings: 

Cook all the ingredients on a low heat. Stir it constantly until it thickens and smooth.
Set aside. Remove the pandan leaves.

For the crust:

Combine the flour, potato, salt, and sugar. Mix well. Gradually pour the water, knead until the dough is smooth and elastic.

Divide the dough 20 gr each. Shape it into a ball.

Flatten the dough. Put enough filling in the centre. Roll it again.

Dip it quickly in water. Coat with sesame seeds.

Fry on slow heat until golden brown.

Source: Tabloid Saji

Potato Boston Bun

When there are no eggs and butter/oil in the kitchen but just want to make something yummy... try this bread-type cake...it's simple and quick to prepare...

You need only:

1 cup self raising wholemeal flour

1 cup self raising white flour

3/4 cup raw sugar ( I use only 1/3 cup)

1 cup sultanas

1 cup mashed potato (300 gr raw)

1 cup milk

• Preheat the oven to 180C. Lightly grease a loaf or ring tin (I use muffin tin).
• Combine the flour, sugar and sultanas in a bowl. Make a well in the centre.
• Add a small amount of the milk to the mashed potato and stir to a smooth paste. Add the reminder of the milk and mix well.
• Add milk and potato to dry ingredient and mix well. Pour into the prepared tin and bake in the oven for 40 - 50 minutes. Turn out into the wire rack to cool.

Source: Feeding Fussy Kids by Julie Maree and Antonia Kidman