Mpek-mpek

Pempek, mpek-mpek or empek-empek is a dish from Palembang made of fish and tapioca. Pempek is served together with a dark, rich sauce called cuka or cuko (vinegar) and Baso Palembang. Kuah Cuko is produced by adding brown sugar, chili pepper, garlic, vinegar, and salt to boiling water.

There are many varieties of pempek. One of the most famous types is the kapal selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. Scientists says that the pempek kapal selam, being high in vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. Other varieties include pempek telur kecil (lit. small egg pempek), pempek keriting (lit. curly pempek), pempek pistel (lit. pistol pempek), pempek kulit ikan (lit. fish-skin pempek), pempek adaan, pempek lenjer, and pempek tahu (lit. tofu pempek).

My friend is from South Sumatera and she often serve me Mpek-mpek when I come to her house. So lucky.

By Nanda Eka Pratiwi

Bolu Steamed Cake

Recipes that I will share this time is to create a Bloom Bolu Steam and Delicious. Because if we look Bolu Steam blooms and attractive will invite the audience's appetite. Cake Bolu Steam is usually well-liked by children and adults as a snack. Many people do not know the recipe for cake Bolu Bolu Steam Steam is blooming and interesting. Below I will giveBolu Steam Cake Recipes.

KUE KERANJANG

Kue keranjang also called Nian Gao or in Hokkien dialect of TII Kwee. Kue keranjang is a cake made of glutinous rice flour and sugar, and have a elastic texture and sticky. This cake is one of the cakes celebration of the Chinese New Year.
The ingredients if kue keranjang are :
1. Glutinous rice flour and sugar
2. we make a glutinous rice by ourselves with pounded it into smooth. In order for the cake really smooth.
3. Having sifted flour pounded with aired.
4. we make a syrup from the sugar for the first.
5. Then the flour and syrup is stirred until 10 days.
6. After passing through that process, combined with the syrup mixture until the liquid. Out of here, entered the printing process.
7. the diameter of kue keranjang are 80-10 cm were prepared and covered with banana leaves that have been digarang first.
8.kue keranjang containing the mixture is then arranged in a special steamer for steamed until 9 hours.
9. Cake packed on top. There is a packaging of banana leaves or plastic materials.
10.Dengan good storage and the packs does not torn, kue keranjang can withstand six months to a year. Quality is still good.

posted by Yuniarti Fitaloka

DODOL

Dodol is a kind of food that are categorized in this type of sweet foods. To create high-quality dodol quite difficult because of the manufacturing process is long and need skill. The materials are needed to make dodol consist of coconut milk, rice flour, white sugar, palm sugar and salt.
The prosess are :
In the stage of manufacture, ingredients are mixed together in a large skillet and cook over medium heat. Dodol who cooked should not be left unattended, because if left alone, it will be burn on the bottom and will form a crust.
Therefore, in the process of making the mixture should be stirred continuously to get good results. The time to cooked dodol takes about 4 hours and if less than that, dodol will be less tasty to eat. After 2 hours, generally a mixture of dodol will change color until dark brown. At that moment the dodol mixture will boil and remove the air bubbles.
For the next, dodol be stirred so that bubbles of air are formed is not overflowing out of the skillet until dodol is cooked and ready to raised. The last, it must be cooled in dodol large pot. To get good results and taste delicious, dodol have dark brown, shiny and dark. After that, dodol can cut and eaten. dodol usually served to guests on certain days like the days of great celebration
posted by Yuniarti Fitaloka