EGGLESS KAASTENGELS

Ingredients:

100g butter

100gr margarine

30gr grated edam/cheddar cheese

130gr flour

2gr cornstarch

1/8 tsp salt

For finishing:
50gr grated cheddar cheese

2 egg yolks , beat lightly by fork.

How to Make:

Beat margarine and butter about 2minutes only with electric hand mixer.
Add edam./cheddar cheese and stir well with rubber spatula.
Add the flour, cornstarch, and salt, sifted and stir evenly with rubber spatula.
Roll up the dough and shape according to taste.
Brush the egg yolks and pour some grated cheddar cheese on top of each cookie as finishing.
Bake for about 30-40minutes with a temperature of 140C until golden brown.

TIPS: The dough is somewhat is loose because it does not use eggs. But afteryou got it rolled and shaped, the dough will be okay.
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  Recipe and Photos by Natali F. Sitaniapessy

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EGGLESS LEMON COOKIE

Recipe and Photos by Natali F. Sitaniapessy

Ingredients:

Butter/margarine 80gram

powdered sugar 60gram

2tsp lemon juice

low protein flour 110gram

Corn flour 10gram

about 10cherries fresh fruit for garnish

How To Make:


Beat the butter/margarine and sugar with electric hand mixer for about 3minutes .

Add the lemon juice, stir well with rubber spatula.

Pour the flour in (both flours), stir again with rubber spatula until well combined.

Put the batter into a piping bag and spread them over the baking sheet, placing them at some distance.Garnish with some cherries.

Preheat the oven for about 5minutes at 180°C and then bake for 20-25 mins. at 150°C.

Take it out once they get baked uniformly and serve either hot or cold.

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Ayam Goreng Mentega

Recipe and Photos by Natali F. Sitaniapessy

Ayam Goreng Mentega is one of our classic dishes besides "nasi goreng". This dish got influenced by Chinese culinary and got adapted by local taste. Indonesians usually serve with steamed-rice in any occasion as main dish. Being loved by all ages making it everyone's favorite.

Indonesian Butter Fried Chicken is fried chicken with buttery sauce. Use only the original Indonesian sweet soy sauce or known as Kecap Manis. This sauce is thick, sweet and contains almost no salt. It is often used in the Indonesian kitchen, in particular for Satays. You can find it eventually in Asian shops. Remember the sauces should be thick and sweet. If it is not thick and sweet then definitely it is not Indonesian sweet soy sauce/kecap Manis.

Here some simple trick to recognize it's originality: 1. They usually label it completely "Kecap Manis or Ketjap instead of Indonesian sweet soy sauce only". 2. Just shake the bottle downside, if the sauce has a thick, almost syrupy consistency then you get it right. If it flows like water then never think a twice to even try.


AYAM GORENG MENTEGA (Indonesian Butter Fried Chicken)

Ingredients:
1 whole chicken,  cut into 20parts
2cloves garlic, finely copped
2cm ginger, finely chopped
1/2 tsp vinegar
1/4 tsp salt
oil for frying

For Sauce:
50grams butter
2tbsp cooking oil
1tbsp sweet soy sauce
1tbsp salty soy sauce
1tbsp  worcestershire sauce
1/4 tsp ground pepper
2pcs of lemons, take the juice

How To Make: 

Marinate the chicken in garlic, vinegar, ginger, salt, and let it stand for 20minutes.

Heat the oil and fry the chicken until done, remove from heat. Set a side.

Heat butter and oil until foam is gone then add sweet soy sauce, salty soy sauce, worcestershire sauce and pepper. Stir and add the chicken, let it cook in low heat until the chicken is wrapped in sauce. Turn off the heat and add the lemon juice. Serve with warm steamed-rice. 

source: http://www.lestariweb.com -->  for some tricks to recognize real kecap manis.

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Sayur Asem (Authentic Indonesian Sour Soup)

Recipe and Photos by Natali F. Sitaniapessy

 

Sayur Asem is one of the most popular soup in Indonesia , particularly in Java Island. It  is a tamarind based vegetable soup with various Asian vegetables such as chayote squash, Chinese long beans, raw peanut, unripe jackfruit, belinjo fruits and leaves (seeds and leaves of Gnetum Gnemon). The broth is seasoned with spices such as galangal, bay leaves, candlenut, red hot chili and shrimp paste.

Sayur asem is best served with steamed rice, fried salty fish  or traditional fried chicken, raw salad, fried tofu, fried tempe and sambal (chili sauce/paste). This soup is easy to cook and you can enjoy it in any occasion, but Indonesians usually serve it in mid day.

There are two variants of sayur asem: sayur asem Sunda (Sundanese, West Java) and sayur asem Betawi (Jakarta syle). Sundanese sayur asem has clear broth compare to Jakarta style sayur asem.

Here is the sayur asem of Jakarta Style. I prefer non vegetarian version, use beef broth instead of water. :)

WHAT U NEED:

75 grams melinjo

10 pieces of fresh tamarind/tamarind pulp, crushed.

2 pieces of green pepper, cut lengthwise

2 cm galangal, crushed

2 bay leaves

3 ½ teaspoon salt

½ tablespoon granulated sugar

75 grams of raw peanuts (if not, you may use red beans)

150 grams young/unripe jackfruit, cut into pieces, boiled

100 grams of raw papaya, cut into pieces

2 pieces of sweet corn, cut into 3 cm

½ chayote squash, diced

10 chinese long beans, cut

25 grams of melinjo leaves

3 liters of water

Spice paste (grind all the ingredients below to form a paste):

10 Asian shallot

3 cloves of garlic

5pieces of curly red chili

4pieces of candlenuts

1/2 tsp terasi (shrimp paste)

HOW TO MAKE:

Soak the tamarind in one glass of warm water, put aside for sometimes. Take the water only by filtering them. Set aside. Keep the tamarind as you may need it again to adjust the taste.

Boil  water then add the spice paste, raw peanuts, tamarind water, green chili, galangal and bay leaves. Cook until fragrant.

Add salt and sugar. Stir well. Enter the sweet corn and melinjo. Cook until tender.

Add papaya, chayote squash, and jackfruit. Cook briefly.

Add melinjo leaves and chinese long beans, stir well. Taste and adjust the flavors if necessary. Add salt, sugar, or tamarind water. Serve warm. 

Some ingredients for making Sayur Asem:

 

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NASTAR (Indonesian Pinapple Cookies)

Recipes & Photos by Natali F. Sitaniapessy

Nastar is Indonesian cookies with sweet pineapple filling, typically made during holidays. The cookies are popular treats especially for Eid ul-Fitr and Christmas celebrations in Indonesia. Nastar itself is originally hereditary recipe from Dutch colony in Indonesia. This cookie made during dutch colony in Indonesia. Indonesian called it as Nastar as the main ingredient of the cookie filling is ananas (Dutch word for pineapple) or nanas (Indonesian word for pineapple). And the word "Tar" came from word "Tart" which means cake or kue in Indonesian language. The word Kue is usually used for all kind of baking products. So they call it as NASTAR (ananas tart) means kue nanas or if we translate to English it means Pineapple cookie.

Ingredients:

150g butter
100g margarine
50g Confectioners' sugar
2 egg yolks
300g all purpose flour
50g milk powder
Pineapple jam for filling
3egg yolks for egg glaze

How to make:

1. Blend butter, margarine and confectioner's sugar for about 2 minutes with electronic hand mixer.
2. Add in egg yolk one at a time, and beat until fluffy for about 3minutes.
3. Mix in flour and milk powder little by little, mix till become a firm and non-stick dough, mix it well with rubber/wooded spatula until become dough.
4. Weight the dough for about 8gram each and shape it round, make a hole in the middle. Place the pineapple jam filling into the hole and brush with egg-glaze.
5. Bake in preheated oven at 180C for about 20minutes or until golden brown.
6. Cool on wire racks before storing.

Make for 500gram.

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Onde Onde (Sesame Balls)

Recipe & photos : Natali F. Sitaniapessy

Sesame seeds balls known as Onde-Onde in Indonesian cuisine is one of the country's traditional popular snacks. The sweet dumpling is filled with sweetened mung bean paste. Onde-onde is very popular in area Mojokerto called "city of onde-onde".  Nowadays, Onde-onde can be found either in the traditional market or street vendors but also in some fancy bakery shops/chinese-food  restaurants.

As originated in china, this snack is also popular in the China town both in Indonesia and all around the world.

Onde-onde is made from glutinous rice flour, which is fried and its surface is paved with sesame seeds. There are a varieties of onde-onde, the best known are onde-onde that made of glutinous rice flour and green beans inside paste inside.

Onde Onde (Sesame Seeds Balls)

Ingredients:
SKIN:
250gram glutinous rice flour
25gram  sago flour (can be substituted with tapioca flour)
1/2 tsp salt
1/2 tsp vanilla powder
25gram granulated sugar
1 whole egg
200ml warm water
200gram white sesame seeds
cooked-water as desire
cooking oil as desire

FILLING:
100gram split mung bean..soaked for 2-3hours , set a side.
75gram granulated sugar
1/4 tsp salt
1/4tsp vanilla powder
50ml coconut milk

How to Make:

FILLING: Steam the split-mung beans until tender, pound the beans to a smooth paste and leave it cool. Cook the beans with sugar, salt, vanilla powder and coconut milk until the coconut milk has been absorbed (cook over low heat). Set a side.

SKIN: 

• In a bowl, mix glutinous flour, sago flour, salt, vanilla powder, sugar and egg until well-blended. Pour warm water gradually while keep knitting the dough until the dough is shape able. Set a side.
• Take a teaspoon of the dough and roll into a small ball, then flatten with the heel of your hand to make a disc. Place the mung bean paste in the center of each dough disc. Fold over the edges of the dough and shape into a ball.
• Briefly dip each filled roll ball into water then roll them over sesame seeds until evenly coated.
• Heat enough oil in a wok or heavy pan for deep frying. Fry the balls in batches by dropping them gently into the oil and rolling them around with chopsticks or tongs to make sure they are crisp and golden all over. Drain on kitchen paper and serve.

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Bolu Sakura (Caramel Steamed Cake)

Recipe and photos by Natali F. Sitaniapessy

Indonesia  has  many varieties of traditional snacks. While some of them is made by frying, the other popular method that widely used in Indonesian kitchen is steaming. Most of Indonesian traditional snacks that we call 'kue basah' (moist cake) are produced by steaming method.

This time we would like to share one of our popular traditional steamed cakes. A caramel steamed cake  (Bolu Sakura) is a sponge cake with caramel flavor in flower shape. This cake "bolu sakura" mostly found in traditional market/ 'kue basah' stall in many places in Indonesia. These moist cakes are a good company for your tea/coffee-time.

Ingredients:
500 grams granulated sugar
500 ml of boiled water
220 ml chicken eggs (4 eggs medium size)
100 melted butter/ margarine
1 tsp vanilla
Butter/veggie oil to spread

Sift together:
450 grams all-purpose flour
1 tablespoon baking powder
1 tablespoon of baking soda
1/4 tsp salt

How to Make:

1. Prepare some small sakura/ flower cake molds, spread with butter/veggie oil. Set aside. (I prefer veggie oil as this is a steamed one). Heat up water in a steamer to boil. Wrap the steamer lid with a cloth napkin.

2. Cook 250 grams sugar to be caramelized. Pour the water, do not stir instantly. Let it cook until boiling then have it a stir. Put a side.

3. Beat eggs, vanilla with the remaining sugar until thick and fluffy. Pour the caramelized sugar while keep beating at low speed until blended. Turn off the mixer. Currently, the dough will dilute but not really to worry about.

4. Stir in the sifted-flour until well blended. Add melted butter/margarine gradually, stirring gently until blended. (this step you use a rubber spatula).

5. Pour the batter into each mold up to 3/4full. Steam for 15 minutes until cooked. Take it out from steamer. Let it cool slightly then remove from mold. Serve.

PS: If you don’t have those small molds, you may use a cake/pudding mold (made from plastic).

servings: 40pcs (small molds)

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Arsik

Recipe and photos by Helen K. M. Manik

Arsik is an Indonesian fish dish of the Batak Toba people and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as 'ikan mas' (gold fish)).

Distinctively Batak elements of the dish are the use of torch ginger fruit ('asam cikala'), and 'andaliman' (Indonesian szechuan pepper). Commonly Indonesian spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used.

Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as specifically of the Batak Toba and Mandailing, who dwell in these areas.
(source: wikipedia)

Ingredients to be paste:
10 shallots
4 cloves garlic
6 toasted candlenuts
10 red chilies
3 cm gingerroot, peeled
3 cm galangal
2 tbsp andaliman
1 teaspoon ground toasted coriander
3 cm turmeric root, peeled
2 tomatoes
salt to taste

Other ingredients include:
3 medium size gold fish (in this recipes we used 9 king fish steaks instead)
6 bay leaves
15 lemongrass, bruised (the white parts have been separated for making ground paste above)
3-5 asam cikala
100 grams bawang batak (lokio)
2 pieces asam kandis
Directions:

In a deep saucepan, arrange all 15 lemongrasses, asam cikala, bawang batak, asam kandis and bay leaves as the base of arsik.

In a food processor, grind all the ingredients to be paste. Place the fish pieces inside the saucepan on the lemongrasses etc and pour the paste mixture.
Put the lid of saucepan on top and cook in medium flame until boil. Once it's boiled, slow the heat and simmer until the liquid almost dry on a very low flame. Serve with steam rice.

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Sambal Terasi (Chilli Shrimp Paste)

Recipe & photos by Helen K.M. Manik

Sambal is a chili-based sauce that is usually used as a condiment. Sambals are popular in Indonesia and most of dish must have this.

Sambal is a Javanese origin loan-word (sambel) of Indonesian.[1]
In the Indonesian archipelago, there are as many 300 varieties of sambal.[2] The intensity ranges from mild to very hot. (source: wikipedia)
 

Typically made from a variety of chili pepper, it is sometimes a substitute for fresh chilis and can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries.
 
Ingredients:
100 grams fresh red chilies
1 cube shrimp paste
5 shallots
3 garlic
1 medium tomato
1/4 tsp sugar
salt to taste
lime juice to taste
2 kaffir lime leaves
1 stick lemon grass (take the white part inside)
4 tbsp oil
 
Direction:
In a mortal, paste the chilies, then shrimp paste, shallot, garlic and tomato until it turn to fine paste.
In a small wok, add oil, put kaffir lime leaves and lemon grass, stir fry the paste mixture. Add sugar, salt and lime juice. Cook until fragrant and dry. Ready to use.

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AYAM BETUTU (Balinese Roasted Chicken)

Recipe & photos by Helen K.M. Manik

Betutu is a Balinese dish of steamed or roasted chicken or duck. This highly seasoned and spiced dish is a popular dish in Bali and Lombok. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.

This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. This dish is also popular among tourists who travel to Bali. (source: wikipedia)

Ingredients:
1 whole chicken
100 grams casava leaves
8 kaffir lime leaves
4 bay leaves
1 lemon
banana leaves as needed
Aluminium foil as needed

Ingredients to paste:
15 red chillies
12 shallots
8 gralic
8 candle nuts
2 cubes shrimp paste
7 cm fresh ginger
3 cm galangal
2 tsp turmeric powder
1 tbsp corriander powder
1/2 tsp white pepper
1 tsp cumin powder
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
4 tbsp tamarind paste (50 grams tamarind dissolved in 100 ml hot water)
3 sticks lemon grass
salt to taste
1 tbsp palm sugar
8 tbsp oil

Direction:

• Wash chicken nicely then let it drain. Meanwhile, In a food processor, combine all the ingredients to paste, pulse to fine paste. Boil cassava leaves and let it cool. 
• Take the washed and drained chicken, rub with salt and lemon juice. let sit for 15 minutes. 
• Meanwhile, transfer the paste into a small skillet, also kaffir lime leaves and bay leaves and cook over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. Let the paste cool completely and season with salt. Divide the paste into two portion. 
• Place the chicken in a baking dish and rub half portion of the paste all over the chicken skin. Mix the remaining paste with boiled cassava leaves. Place the cassava leaves mixture inside the cavity of chicken. 
• Wrap the chicken with banana leaves and let sit in the refrigerator overnight. 
• The next day, prepare the steamer. Place the wrapped chicken into the steamer and steam it for 2 hours. 
• Place the steamed chicken in the other baking dish and wrap with aluminium foil. Bake in preheat oven (375F) for 40 minutes. And continue to bake for 20 minutes more with the top of the chicken uncover. Bake until the skin browned. 
• Serve with steam rice, chilli paste and raw salad.

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