Pomelo citrus salad (rujak jeruk bali)
This recipe reminds me of when I was younger, and my mother made a little boat from a pomelo skin for me to play with. The flesh of pomelos in Java is usually red or pink, and some of them have distinctive bitter and sour sweet flavour.
Makes 4 large portions
1 pomelo (about 2kg)
1 sour mango
Juice of 2 limes
Coriander leaves and fried peanuts, to serve
For the bumbu rujak dressing
2 red chillies
5 tbsp palm sugar
2 tbsp caster sugar
1 tsp salt
2 tbsp rice wine vinegar
4 tbsp walnut oil
Juice of 1 lime
5 dried shrimp, fried
1 Cut the peel from the pomelo and break up the flesh into large pieces with your fingers. Shred the cucumber and mango in a food processor, or using a sharp knife. Mix with the remaining salad ingredients except for the garnish.
2 For the bumbu rujak, whizz all the ingredients together in the blender or food processor. Toss it through the salad and serve with coriander leaves and fried peanuts.
I love Bubur Ketan Ireng (Javanese glutinous rice pudding), I remember every time my mother took me to the market, she always asked me which rice pudding that I want, and I always pick the black glutinous rice over Bubur cantel (sorghum pudding).
So for the easy way I always make 2 dishes in the same ingredients to make my live simple so I can enjoy hot and cold dishes in one go.
ES KRIM KETAN IRENG (Javanese black glutinous rice Ice cream) and BUBUR KETAN IRENG PANGGANG (bake glutinous rice pudding)
(Serve 4 for black glutinous rice pudding and half litter black glutinous rice ice cream)
300g black glutinous rice washed
1.2 lt. water
150g coconut sugar, grated
1 Pandan leaf
1tsp vanilla extract
250 ml coconut milk
200 ml double cream
pinch of salt
Soak the glutinous rice in water overnight.
Drain the rice, and place in a saucepan with 1.2 litres of water. Heat the mixture until boiling and continue to cook for 20-25 minutes, or until the rice is tender.
Stir the sugar and the pandan leaf into the rice and continue to cook for another 5-7 minutes. Heat the coconut milk, double cream and 2 egg yolk add vanilla extract and the salt in a saucepan until the mixture thickens, adding into rice folded slowly.
Divide the mixture into 5, four of them bake it in the oven 180 C for 20 min. Set aside 1 part for ice cream mixture.
For the ice cream :
75 g caster sugar
475 ml fresh coconut milk
2 tsp vanilla extract
240 ml double cream, whipped and chilled
1 part of black glutinous rice pudding
Over the low heat warm the sugar in saucepan with coconut milk until the sugar has dissolved, stir in the vanilla extract and leve to cool.
Mix in the whipped cream. Pour into ice cream maker and process according to the manufacturer’s instruction. Churn for about 40 minutes or until almost firm. Add black glutinous rice pudding folded with spatula slowly (just make sure you didn’t over mix). Then transfer to a freezer container, freeze for 20 minutes before serving.
SEMUR BUNTUT (Javanese Braised oxtail and beef)
This dish is typical Indonesian with a Dutch influence, the word Semur comes from Smoor, which means braised or stew, we Javanese from Surakarta have adopted the Dutch style of cooking.
This recipe is a mothers favourite for a big family like mine. With 5 children in the family one big pot of Semur can make them very happy. For the paste we never use ground pepper, all the pepper and nutmeg are whole which gives a distinctive strong peppery flavour, especially white pepper and tail pepper. The slow cook that my mother usually using charcoal, charcoal gives the low continuous heat for a long time, sometimes she puts extra charcoal if the meat isn’t tender enough or to cook longer. Slow cooking develops all the spices flavour into the meat and juices.
This recipe serves 8 as part of the meal.
15 shallots or 3 medium onions sliced
3 bay leaves
2 l water
5 cm cinnamon stick
4 tbs kecap manis (Indonesian sweet soy sauce)
1 tsp salt
1 kg oxtail
1/2 kg diced beef
8 hard boiled eggs
2 large tomatoes diced
3 tbs tomato purée
2 kafir lime leaves
2 tbs vegetable oil
For the paste :
5 cloves of garlic
3 cm ginger
1/2 tsp cubeb (tail pepper)
1/2 tsp white pepper
3 candle nuts
1 tsp coriander seeds
Pinch of cumin
Pinch of sugar
1. Fry the shallots until fragrant, add to the paste.
2. Add oxtail and beef, stir slowly (you can brown the oxtail and beef before)
3. Add the water and let it boil, add the bay leaves, kafir lime leaves, cinnamon stick, tomato paste, cloves, diced tomatoes and the sweet soy sauce.
4 lower the heat add the boiled eggs and slow cook until the beef and oxtail meat is tender.
5 serve with steamed fragrant rice, parsley and crispy fried shallots.
Photo copyright : Richard Hanson
I grew up in small town in Central Java, I learned to bake from the age of 7, not just because I loved to do it, but it was my mother’s idea of child Labour. However as I was the youngest of five kids I could get away from the hardest jobs of baking cakes.
Before she bought a hand electric mixer, she used to make cakes with a traditional hand mixer that looks like a metal spiral that we must dry up properly or it would go rusty.
I bet you would say that I was a lazy boy when my mother asked for a little help.
If it was only one cake, that would have been easy for us, but once I remembered she agreed to bake more than 100 plates of cakes for “nyewu” a Javanese tradition, when a family celebrates a thousand days after someone has passed away.
So with five kids as soldiers my mother was a strong leader to make sure 120 marble cakes (25cm x25 cm) was delivered.
Thinking she was lucky because my grandmother owned a battery hen farm, because for one marble cake recipe she would need 8 egg yolks and 4 egg whites, so at that time she needed more than 100 kg of eggs.
8 eggs yolk
4 eggs whites
250g butter, room temperature
200g plain flour
300g caster sugar
2 tsp. cocoa powder
Heat the oven to 180C, line the base and sides of a 25 cm square tin with parchment paper.
Whisk the butter and the sugar until white and fluffy.
In clean bowls whisk the egg white until glossy and thick.
Add the flour and mix the butter and sugar slowly with a spatula, mix gently making sure you get right down to the bottom of the bowl.
Add the egg whites and gently mix.
Put 3tbs. of the cake mixture into a small bowl and mix in the cocoa powder.
Spoon the batter into a baking tin and spread evenly, add the chocolate mixture on top.
With a fork or chopsticks, slowly marble the batter and bake for about 40 minutes, poke with a skewer and if it pulls out clean the cake is ready.
Remove the cake from the tin and leave to cool on a wire rack.
When I bake with this recipe I always have an excess of 4 eggs whites, I recently followed Nigel Slater’s Classic Meringue Recipe to make the most of them.
Long pepper Roasted Duck , Indonesian pancake with orange and long pepper sauce..
2 duck legs
Bunch Spring onions (4 or 5 spring onions)
4 or 5 crushing or grinding Long pepper
Prick the duck skin with fork and pouring hot water.. Let it shrink 🙂
Rub the skin with grind long pepper and salt..
Roasted for 120 min 190 C let it crispy As crispy as you can..
Indonesian Pancake or apem jawa
140 gr plain flour
1 tsp baking powder
2 duck eggs
200 ml coconut milk
Not being funny but I don’t want to write how to make pancake.. Everyone know how to make .. It’s just different ingredients
The only thing is use Indonesian pancake griddle or pan.. But if you don’t have 1 use any pancake pan.. (taste the same)
Thats what I say the best orange sauce recipe
Long pepper never over powering
5 long pepper
2 tbs sugar
Drop sesame oil
Juice from roasted duck (the extra caramelise stuff in the pan .. NOT the fat)
drop of cointreau
Caramelise 2 tbs sugar .. Add orange juice from 3 oranges .. Ad slice orange from 2 oranges .. Add salt and grinding long pepper .. Add caramelise stuff from duck pan, drop Cointreau and sesame oil..
If you didn’t add juice and the caramelise stuff from the roasted duck.. The orange sauce is sooo lovely with that pancake and yoghurt for breakfast..
Ps : use variety Piper retrofractum for long pepper
I am a bit insane lately.. I made videos and post it on YouTube, anything about Indonesian spices for food and drink…. I know it wasn’t good video and even sometime when I watch my self .. I feel cringe .. But I don’t really care..my brain keep telling me.. Do it until people aware about Indonesian spices..
I am wondering from almost a thousand friends list from my Indonesian Facebook using Indonesian spices such as long pepper.. Lampung black pepper.. Or Indonesian vanilla pods
I thought my self .. If we (Indonesian) didn’t start self determine and proud with Indonesian produce and heritage.. We just gone with the wind!!
My Dear Indonesian friends..
Bawang merah (shallot) that we use in Indonesia they call them Thai Shallot.
kemangi that we use for lalapan.. They call them Thai basil
Same type of rice that we eat every day they call them Thai rice
Indonesian food is away behind Thai food.. Not just because they taste better!
Now a days who’s shouts the loudest .. That claim the best..
Beef Rendang .. One of Malaysia’s best dishes, Rendang was originally made by Minangkabau people in West Sumatra
And they will shout louder than us.. And one day no body knows about Rendang Padang..
From The BBC Good Food November 2010, advertisement feature they put..
Malaysian food is more popular than ever in the kitchen across the UK .. That’s largely thanks to Malaysian Kitchen, a Malaysian Government initiative launched in 2010. With Top chef Rick Stein as ambassador, the campaign has set out to educate and inform Brits about the country’s diverse and healthy cuisine..
Don’t think Indonesian government will do the same thing.. Dream on!!!!
Forget our government .. We have 200 millions people to share and to shout Louder about our produce .. Our Food.. And our cuisine
One of American that live in Jakarta tweeting : Hi Indonesia every time you take a picture of your food, God kill a kitten ..
Sod it.. Keep take a picture of your food.. Share it .. Share our recipes.. Shout out loud our Indonesian food..
Be proud of Pecel Lele , Gado Gado , Tahu Kupat, Soto Banjar, …