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
She wrote about 50 recipes.. hand writing.. (give you 5) (45 for myself)
Dear my lovely friends..