KUE DADAR (Pancake roll)

Kue dadar is popularly  cake in Indonesia. this snacks very much sold at traditional markets of Indonesia.

Kue dadar are very popular and well liked various levels of Indonesian society because it tastes delicious cake. Skin texture Kue dadar were soft, scented green pandan, filled grated young coconut sugar sweet by always alluring and tempting everyone to taste.






So lets make it


Ingredients :
Skin:

• 200 g flour
• 350 ml liquid milk
• 2 eggs, beaten off
• Pasta pandan (green dye) to taste
• A little salt

Filling

• 500 gr grated coconut
• 100 gr sugar
• 100 gr sugar
• 1 tbsp flour glutinous
• 4 lime leaves
• A little salt

HOW TO MAKE:

Filling :
1. Boil two kinds of sugar with water until the sugar is dissolved together with lime leaves.
2. Enter the grated coconut and salt
3. Cook until thick, stirring occasionally stirring occasionally.
4. Give the glutinous rice flour, stir stir again, lift.

Skin
1. Beat eggs until frothy.
2. Enter the liquid milk and mix well.
3. Enter the flour, stir quickly with a whisk (whisk) eggs.
4. Give pandan paste and a little salt, stir again.
5. Create like omelete,  one by one in a non-stick frying pan.
6. Fill with filling, roll and folded
7. Ready to serve

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LUPIS (LUPIS CAKE)

This is  legendary Indonesian traditional cakes, LUPIS.  This cake has existed since the days of the kings and now a confectionary which is difficult to be found in Indonesia.
This cake has no taste, just little chewy texture, And when it is mixed with the sauce of brown sugar and little bit  with grated coconut. it taste amazing.

So Let make it



Ingredients:

• 300 grams of glutinous rice, soak 1 hour, drain
• ½ tablespoon whiting
• ½ coconut and a half old, peeled, grated rough
• 2 pieces of pandan leaves
• ¼ teaspoon salt
• banana leaves and bamboo rope to wrap and tie

Sauce

• 400 grams of brown sugar, fine comb
• 250 ml of water
• 2 pieces of pandan leaves

How to make:

• Enter whiting water into the glutinous rice and mix well. Take a piece of banana leaf, make cone shape and enter the glutinous rice into banana leaf.
• Wrap one cone cover leaves, cover with the other strands of bamboo and tie with string. Boil in boiling water for up to 5 hours and mature.
• Boil sugar, water and pandan leaves until thick, remove from heat and strain.
• Steamed grated coconut, pandan leaves and salt for 15 minutes. 
• open wrap of lupis and serve  with grated coconut an pour brown sugar sauce on the top.
• enjoy it

In Indonesia. Lupis have many friend, like this 

You can choosee Manything to accompany LUPIS

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BIHUN GONGSO PEDAS (Spicy Corn noodle )

For you fans of spicy. This dish is suitable for you. Bihun gongso Mercon. Guaranteed spicy taste, very spicy and make you never forget the taste

hm...I love this dish. because the Indonesian people would never want to miss the spicy flavor. And that is me.  lover of spicy.

So let's make it

Ingredients:

• 3 tablespoons cooking oil
• 4  garlic, minced
• 100 g ground beef
• 4 pieces of sausage, thinly sliced
• 400 g of Bihun (corn noodle), pour boiling hot water, lift 5 minute or until soft and drain
• 100 g cabbage, sliced thiny
• 10 pieces of red cayenne pepper, cut into 4 parts

Seasoning:

• 2 tablespoons fish sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon crushed dried chili

Complement:

• Kerupuk (Indonesian crackers)
• Acar (Indonesian pickles)

How To Make:

• Saute garlic until Fragrant
• Enter the ground beef and sausage, stirring until it changes color.
• Add seasoning, stir. and mix well
• Put cabbage, cayenne paper and Bihun (corn noodles), stir until well blended  Lift.
• Serve hot with kerupuk and Acar
• Enjoy it

That is Bihun (corn noodles)

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JADAH TEMPE

One more richness of Indonesian cuisine, from Yogyakarta, the name of this delicious food is Jadah Tempe.
Jadah tempe is a simple meal on the slopes of Merapi precisely in Kaliurang. This food is simple combination, That is Jadah with Tempe Bacem . Jadah is a food substitute for rice to accompany Tempe bacem and the taste is different. Chewy and sweet spices

In the area of ​​Kaliurang, typical food sold at a price below 10 Rupiah. The atmosphere of the cool mountain air make this food is so suited to be enjoyed.


Ingredients 

• 400 grams of glutinous rice, soaked for 2 hours
• 75 ml of hot water
• 200 grams of coconut, remove the epidermis (skin brown), and shredded
• 1 teaspoon salt

Complementary

• Tempe bacem (klik here for the receip)
•  cayenne pepper to taste

How to Make 

• Wash the glutinous rice thoroughly, then drain. Steamed sticky rice until half cooked, lift, and move in another container. Further stirring with hot water until the water runs absorbed by the sticky rice. Put grated coconut and salt. Stir, then steamed until cooked, and lift.
• Remove the sticky glutionous rice that has been cooked out of the steamer, Mash while still hot to be smooth and sticky. Take about 2 tablespoons, make a round shape, then flaked thickness of approximately 1 1/2 cm and set aside (the form can adjust to taste).
• Serve : Put some Jadah and Tempe Bacem the plate. Serve with cayenne pepper and enjoy.

enjoy Jadah Tempe in Kaliurang is Beutifull sensation

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TAHU PLETOK (Pletok Tofu)

Tahu Pletok is one of the typical culinary Tegal (one of City in Central Java). Named of Tahu pletok create, because when the tofu will fried has noise 'pletok-pletok' (one unique name From Indonesian people). Tahu Pletok is  Crispy and Savory, Would be more suitable when eaten with Sambel kecap petis (soy sauce pepper).


Ingredients:

• 10 pieces out medium yellow Tofu
• Starch (corn starch)
• 3 cloves garlic,crushed. 
• ground pepper to taste
• Salt to taste
• Thinly sliced ​​leeks leaves to taste
• Cold water or ice water to taste
• Oil for frying

How To Make:

• Cut the tofu into 2 parts (triangular shape), set aside.
• Combine flour, starch, garlic, pepper, salt,  leeks, add the water, litle by little.
• Heat Oil 
• Take the tofu,  give the dough,  fry in hot oil (medium heat)
• Fry until has been cooked (golden brown), then remove and drain
• Served with sauce (if you like, you can change sauce with mayonise or chili sauce)

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BUBUR KACANG HIJAU MADURA (Mung Bean Porridge Recipe Madura)

The food is one of the snacks that will always be there when you come to Indonesia. Fresh sweet creamy taste. very suitable enjoyed while relaxing afternoon.

Let's find out how to make it.

Ingredients

• 250 grams of green beans
• 200 ml coconut milk
• 1 liter water
• 2 pieces of pandan leaves
• 170 grams sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• Ketan Hitam taste

How to Make 

• Soak green beans 2 hours.
• Wash green beans with water until clean
• Boil water 
• Add salt and vanilla powder into the water
• Put the green beans and cook until tender
• add sugar, little by little, while stirring.
•  add 1/2 teaspoon of salt and pandan leaves.
• Boil until thick
• Lift and pour in a separate container

Serve Bubur Kacang Hijau

• Take a bowl and fill it with pureed green beans
• Flush pureed green beans with coconut milk
• add Ketan Hitam if you like
• Add 1 slice of bread, pour condensed milk and syrup to taste
• If you like, add ice cubes. mm... yummy...

This is Ketan Hitam (Black Rice)

This is Pandan Leaves (Very Suitable for Sweet dish of Indonesia)

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ONDE-ONDE

I love thiss traditional cake. It was sweet and chewy. I think you will love it. Now many kind of filling of the cake. Like cheese, chocolate, or other. But I just like original of onde-onde with green beans filling.

And This is original receip.


Skin Ingredients

• 40 grams of rice flour that is good and not stale. Use a quality flour so that the result is padded.
• Glutinous rice flour 250 grams of good quality.
• Vanilla powder to taste, or about a quarter of a small spoon / teaspoon.
• Half a teaspoon of  table salt.
• 200 ml thick coconut milk
• 135 Sugar 
• Cook boiled water to taste.
• Sesame seeds to taste

Filling

• 130 grams of green beans are good that has been discarded skin.
• 1/4 small spoon of salt
• 50 grams Sugar White Sand
• Vanilla powder or to taste 1/8 teaspoon or less small.

How to make:
Filling :

• Soak the green beans that have been peeled into clean water for approximately 4 hours.
• Take the  small pan  and boiled green beans until cooked and soft. Remove and drain.
• Enter a little vanilla, 1/4 spoon of salt and 50 grams of sugar. Stir slowly until all ingredients are completely mixed.

Skins

• Add  250 grams of flour and glutinous rice flour in to big bowl. Stir until the flour was mixed.
• Add 135 grams of sugar, salt and a quarter teaspoon of vanilla. Stir until all ingredients are mixed back.
• Pour coconut milk . Stir gently until the dough feels smooth. Add boiled water. Let stand about  one hour.

Finishly

• Take the dough of onde onde taste. Shape like meatball. Add Filling. round shape.
• Pour much sesame seeds on it. Roll pastry raw onde on it until all the parts covered with sesame.
• Heat oil over medium heat. Enter Onde-onde. Cook slowly  until brown color.
• Serve with Tea or Coffee

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MARTABAK MANIS

Martabak Manis is a cake made of flour dough like pancakes, but has many small holes. dominant tastes sweet and has various toping to complement. such as chocolate, cheese and other.

The original version of the recipe

Ingredients

• Flour 500 gr
• water 700 ml
• 2 eggs
• 1 egg yolk
• milk powder 8 tbsp
• 7 tablespoons  sugar
• salt 1 tsp 
• 1 sachet vanilla
• 1 sachet of baking soda
• Butter to taste

Topping

• sugar
• mashed roasted peanuts
• Milk
• Cholatate Powder

How to make

• Put the flour in a large bowl. pour water while stirring, and then enter the egg and stir continuously while input vanilla, sugar, milk, baking soda and salt. whisk until smooth and slightly frothy
• Cover with plastic(60 minutes).
• Heat the pan. Give butter to taste. Pour one tablespoon of dough. cook over low heat
• When the dough has begun to bubble, reduce again the fire so as not burnt skin layers underneath. (5 to 10 minutes)
• Give butter again. Sprinkle sugar, chocolate, roasted crushed peanuts, and milk. Folding
• cover and turn off the stove, Take it from the pan. (becarefull)
• serve with coffee or tea

Now many Version of MARTABAK MANIS in Indonesia

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BUBUR SUM SUM (porridge marrow)

Bubur sum-sum is derived from the people on the island of Java, Indonesia. Bubur Sum sum is actually taken name from the bone marrow appearance as white and clean. its sweet and savory taste, and many the typical Indonesian society very like thi porridge. In another country, such as Singapore, Malay, this porridge has become a special snack now.

This dish is perfect for breakfast or snacks for tea in the afternoon. 
and this is recipe.
Ingredients:

• 150 g rice flour
• salt to taste
• 950 ml coconut milkpandan leaves

Syrup of palm sugar / brown sugar syrup:

• brown sugar, chopped fine
• pandan leaves
• water to taste

How To Make:

• Mix the rice flour, salt and coconut milk, pandan leaves, then cook over low heat until thick and mature. Need a long time.  but the taste of porridge will be make you forget about all. :)

For the syrup of palm sugar:

•   Boil sugar with water and pandan leaves until thick then filtered.

For serving
Serve the porridge with palm sugar to taste. If you like, you can give slices of jackfuit.

like this

 


so this is Pandan leaves, some spices of Indonesia, to make Indonesian cake, or Indonesian drink.
this leaves has suitable smell for Indonesian cake. I very like the smell of leaves.

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RISOLES

Risoles, is one of Indonesian snacks that are already very familiar. Risoles been known since the 13th century, which was originally named roinsolles. And in the Netherlands risoles known as rissole. probably because the first, our nation ever had a history with the Dutch country, so the culinary influences also affect into our dishes. and this is one that is becoming typical hawker food we are risoles.Risoles has a delicate flavor and savory. is perfect for breakfast or a snack in the afternoon. and following the recipe.

Ingredient of skin Risoles

• 150 grams of wheat flour
• 1 egg, then shaken
• 250 ml of water
• 1 tablespoon melted butter
• Salt to taste

Filling

• 150 grams of potatoes fried diced
• 100 grams of carrots cut into small dice
• 100 grams of boiled chicken meat diced
• 125 ml of water
• 4 red onions, finely chopped
• 2 garlic, finely chopped
• ½ small spoon nutmeg
• 2 stalks celery, thinly sliced ​​
• Salt, sugar and pepper to taste

Sheathing2 eggs then shakenPanir flour or bread flourHow to Make risoles

•  Make the skin, mix all the ingredients for the skin to be one then mix well and strain. Heat a non-stick frying pan with a little vegetable oil and then take a little dough and thin skin like omelette.
• Make Filling : saute garlic and onion until fragrant. Then enter the potatoes, carrots and chicken and stir until wilted. If you've pour water, then add salt, nutmeg, pepper and sugar and wait until the flavors mix well. Add  celery and stir again
• Take one sheet of skin Risoles, Give Filling and roll.
  This way to rolling Risoles

            Take skin Risoles

                     Add Filling...

             folding like this

               

    

                       Roll.........

              
                      And Finish.........

• Dipped in beaten egg and then roll in Bread Flour. Friying until cooked

• Serve with green chili sauce or Sambal

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GORENGAN

Gorengan is foodstreet of Indonesia. Very famous and many people of Indonesia sell this food. In ways or market of Indonesia, You allways Find This food, everywhere and anywhere. I think you will love this food.
There are many kind of gorengan. There is Pisang goreng (Fried Banana), Tahu isi (Tofu with vegetable insided), Tempeh, and etc.
ok We go to make one by one....

1. Pisang goreng Kipas (Fried Banana Fan)

 Ingredients:

• 10 pieces banana, peeled, cut in 4 parts do not break up, make to be like Fan.
• 150 grams of rice flour
• 1 tsp salt
• 1 egg, beaten off
• 175 ml of water
• ½ tsp vanilla
• oil for frying

How To make 

• Mix the rice flour, salt, water, eggs, and vanilla. Mix well, add water if the dough has not dilute or too thick, set aside.
• Heat oil, dip the bananas into flour, put in hot oil while widened like a fan. Fried bananas until cooked and lightly browned. Remove and serve.

2.  Tahu  Isi (Fried Tofu with vegetable insided) 

Ingredients 

• 10 small pieces of tofu, cut into pieces, scrape the middle
• 1 egg
• 2 carrots, grated
• 2 scallions, finely chopped.
• 100 grams of cabbage, finely chopped
• 3 tablespoons cornstarch, dissolved in a little water
• wheat flour
• 1 egg, beaten off
• bread crumbs
• sauteing and frying oil

Puree:

• 1 clove of garlic
• 3 red onions
• 1 tsp pepper
• 1 tsp sugar
• salt to taste

How to make

• Heat oil, saute the ingredients until fragrant. Enter middle scrapings know, carrots, leeks, cabbage and eggs, stirring until wilted vegetables. Pour a little water and cornstarch solution to the dough, stir briefly. Lift the dough.
• Add 1 tablespoon of dough into know and steam about 15 minutes. Lift, scroll out into flour, dip into beaten egg, roll in bread crumbs again.
•  Fry until golden. Remove and drain and serve hot together chili sauce.

3. Bakwan

Ingredients

• ½ kg of flour
• 1 egg
• 200 grams of cabbage, wash and cut into pieces
• 200 grams of bean sprouts, wash and dispose root
• 2 scallions, thinly sliced
• oil for menggoeng

puree:

• 2 red onions
• 2 cloves of garlic
• salt and seasoning to taste

How To Make

• Mix flour, eggs, spices and add a little water, stir until blended. Enter cabbage, bean sprouts and scallions and stir.
• Heat the oil, take the dough the size according to taste and fry until cooked and lightly browned. Remove and drain and serve warm.

4. Tempe

 Ingredients:

• 1 piece of tempeh, cut into thin
• oil for frying

Puree:

•  3 pieces of garlic
•  2 tsp coriander
•   ¼ tsp turmeric powder
•  salt to taste

How To make :

• Tempe and spices soaked with water until all submerged and stir until evenly distributed. soak about 30 minutes.
• Heat oil, fry tempeh until cooked and lightly browned. Remove, drain and serve.

5. Pisang  Aroma

 Ingredients:

• 10 sheets spring roll / spring roll skin
• 5 pieces of plantain, halved
• 4 tablespoons brown meses
• cooking oil to taste

How to Make:

• Prepare a spring roll skin, place a piece of banana, add meses. Roll up solid and neat.
• Fried bananas until cooked, remove and drain. Ready to serve.

6. Tape Goreng

Ingredients:

• 400 grams Tape
• 50 cc coconut
• 1 egg
• 150 grams of brown sugar, a thin comb
• oil for frying
• salt to taste

 Flour dough:

• 50 grams of wheat flour
• 2 tbsp rice flour
• 1/2 teaspoon salt
• 100 cc of water

How to make

• Mix tape, coconut milk and eggs, salt, water. Round the dough and fill with brown sugar, set aside.
• Mix the flour dough ingredients. Dip circle tape into flour dough, and fry until cooked.

This is tape (permented cassava)

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RUJAK

Healthy, fresh, delicious, spicy, is the right word for this one dish.
ingredients are simple, and very easy to make. if you need food for diet, then this one dish is perfect for you. There are many various types of rujak in Indonesia, and this is the type of original rujak, m .. I love this dish




so lets make it

Ingredients :

1 piece of yam, cut into large thin 
Pineapple, 300 grams, cut lengthwise
1-2 young mango, cut into large thin
3 pieces kedondong, large thin slices
2 pieces of cucumber, cut into thin strips large

you can use Apple, pear, papaya, melon, but not banana or avocado ok. Just use fruit that has a crisp texture

Sauce:

red chili sauce, 2 pieces
brown sugar, 100 grams
1/2 teaspoon salt
fried peanut skin, 150 grams
1 tsp shrimp paste,

How to Make :

•      First of all, grind red chili sauce, shrimp paste, salt, brown sugar
•      After that, the input peanuts. Grind again.
•     set fruit. and serve with the sauce. 

 This is Kendodong, Original Fruit from Indonesia.


Next I will make Video for this Dish. :)

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Perkedel Kentang

The name "Perkedel" is derived from Netherlands.It's name "Frikadel"and in Indonesian name we called it "Perkedel".The dish shows the influence of the Netherlands in the art of Indonesian cooking. In the history of the Indonesia, Netherlands was colonized my country (Indonesia). So this becomes fused with cuisine culinary Indonesia.
Original of Perkadel made from mincemeat and then fried, but in Indonesia Perkedel made with potatoes with a litle mincemeat.
And Now many kinds of Perkedel, some made of tofu, potatoes, Corn and tempeh. and now we make the original version. Perkedel from potatoes.

So lets make it, it's easy

Ingredients:
1/2 kg potatoes
1 egg
1/2 liter of cooking oil
100 grams of ground beef

Seasoning
pepper to taste
1 1/2 tablespoons salt
4 Garlic


How to make potato cakes:

• Wash the potatoes and boil until cooked.
• While waiting, puree Seasoning : garlic pepper and salt.
• Once the potatoes are cooked, let it cool and then peel the skin. puree
• Combine with Seasoning and meat.
• The shape of the circle slightly flattened.
• Beat the eggs, then the dough flat were covered with eggs
• Fry until Golden Brown.
• Serve with chili Sauce

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Rujak Tahu (Tofu Salad)

I like Tofu. Taste is soft and savory. Moreover, served warm and spiced like our recipes this one. Rujak Tahu (Tofu salad) the savory snacks from Indonesia.








Let's make it. It's so Easy

Ingredients:
2 pieces (900g) white Tofu,slice
oil

Spices:
2 tsp salt
3 cloves of garlic, fried
5 red chilies, fried
100 g Palm sugar
and Water to taste
Terasi (Shrimp paste) to taste, fried


How to make:

• Fried tofu until Golden Brown.
• Mashed red chilies, salt, terasi.(if you can't found Terasi, you can Skip it, or Change with soy sauce)
• Add garlic, and mashed.
• Add Palm Sugar and Mashed.
• Add Water.Mix Well
• Take the Fried tofu. And Pour with Sauces.
• Serve Warm.

This Terasi (Shrimp Paste)

And This one. a unique tools to mashed our Spices. We Call it "Cobek"

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Kue Mangkok (Bowl cake)

In Indonesia, this one cake is favorite cake. taste sweet and savory . And the colors also make Indonesian people really like this cake.


Ingredients I:
35 grams of cake flour
65 ml of warm water
2 teaspoons instant yeast

Ingredients II:
150 grams of rice flour
25 grams of corn starch
75 grams of low-protein flour
150 grams of Tape (cassava Permentation), puree
1 egg
1/4 teaspoon salt
225 grams of sugar
200 ml of warm milk from 1/4 coconut
4 drops of pink, green color (other color you like)


How to Make 

• Mix All of the Ingredients I. Stir well. Let stand 30 minutes.
• Ingredients II : Mix the rice flour, corn starch, wheat flour, and Tape.
• Mix With Ingredients II. Add salt and sugar.
• Pour the warm milk a little as she whipped average 20 minutes. Let stand 90 minutes. For the second part.
• One section add the pink color.Stir well. One part again add green. Stir well.
• Heat the mold cupcakes 10 minutes over high heat. Pour the pink or green dough (up to you or you can mix one layer pink, one layer green) until full.
• And  Steamed high heat 15 minutes until cooked
• serve with the warm tea.

this is tape (cassava Permentation)

from cassava. taste sweet and sour

and sometime Kue Mangkok make with the palm sugar. the taste so good.Indonesian Taste

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