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

KUE DADAR GULUNG

Kue dadar is the traditional cake and a snack cake market. Cake based on flour it feels really delicious in tongue, with tastes sweet, very hard layer and make tongue want to continue to feel and how to make it also easy enough to use kitchen tools will suffice.

The ingredients are :
1. Wheat flour 250 gr.
2. Coconut milk coconut 300 ml of 1 coconut.
3. 1 whole chicken eggs.
4. 1 piece of shredded coconut.
5. Red Sugar 250 gr.
6. Sugar 100 gr.
7. pandan leaves to taste
8. 1 / 2 tsp salt.
9. Valini taste.

The process are :
1. To make dadar, pandan leaves soft crushed or can be blended, filtered water grab. Enter the flour little by little into the coconut milk that has been prepared. Enter also a solution of pandan leaf and chicken eggs. If you prefer to season salt. Stir until smooth and checks already diluted or not, if it is watered can be directly made pancakes in a Teflon little by little until the finish
2. To make the Contents: Coconut same name is the core of this sugar sweet, and there is also the core salty. Dissolve brown sugar with add a little sugar. Then cooked with grated coconut. Stir until cooked and abrasive. It could be vanilla if desired.
3. Once created omelet, take a tablespoon sweet core. Roll.
4. So, the cake is ready to be served.

Posted by Yuniarti Fitaloka

KUE LEMPER

lemper created a unique way to begin the presentation. Lemper can be presented in pieces, layers, coils, even resembles a pizza to attract children. Contents lemper can also be varied, ranging from fish, corned beef, chicken, vegetables, curry, to spice opor and also abon.

The ingredients are :
600 gr of white glutinous rice, soak for 2 hours, drained
500 ml coconut milk
2 pandan leaves LBR
1 teaspoon salt
2 eggs, beaten off
Butter to taste, for greasing
Banana leaves to taste, to wrap
and also abon.


The process are :

1. Steamed glutinous rice for 15 minutes, remove from heat.

2. Boil coconut milk, pandanus leaves, and salt, stir until boiling, remove from heat. Enter the already steamed sticky rice, stir to mix, let stand for 15 minutes until all the coconut milk is absorbed by the sticky rice.
3. Steamed sticky rice again for 30 minutes until cooked, remove from heat. For the sticky rice into 2 parts.
4. input shredded as the content and wrap with banana leaf. after that the fuel for half an hour and burn the contents of shredded lemper ready serve.

Posted by Yuniarti Fitaloka

KUE LUPIS

Lupis is one of the traditional cakes made of glutinous rice. This cake also similar with lemper cakes, because they are also made of glutinous rice. This cake are delicious and yummy, for you guys who are like to eat this cake or may be want to make it but you don't know how to make it. you can following this recipe and let's have try it.....


 the Ingredients:
• 1 liter of glutinous rice, washed, drained
• 1 tablespoon water whiting
• ½ shredded coconut fiber direction
• ¼ tsp fine salt
• Banana leaves for wrapping
• Banana leaves, cut into pieces as wide as 8 cm
the ingredients of Sugar Syrup:
• 300 grams brown sugar
• 3 tablespoons granulated sugar
• 125cc water
• 1 pandan leaves
How to make sugar syrup:
• All materials are boiled sugar syrup until thickened and then filtered
The procass are :
• glutinous rice that has been washed, whiting sprinkled water and stir well.
• two banana leaves, cone-shaped, on one side, fill with glutinous rice about 2 tablespoons, turn the rest of the leaf next to cover the opening and insert to form s. Tie with raffia rope so as not to rupture.
• Boil the water for 4 hours. Drain and chill.
• Serve with grated coconut with sugar syrup.
Posted by Yuniarti Fitaloka

kue wajik

wajik is one of the traditional cakes that made of glutinous rice.it is delicious and sweet. if you want to try to make it you can following this steps :

The ingredients :
800 g of fine white glutinous rice
250 g sugar Java, comb
100 g white sugar
750 ml coconut milk from 11 / 2 grated coconuts
½ teaspoon salt
3 pieces pandan leaves, cut into pieces

The process is
Wash the glutinous rice and soak in cold water for 3 hours. Drain.
Steamed glutinous rice in a hot steamer for 30 minutes until half cooked.
Remove. Cook the Java sugar, white sugar, coconut milk, salt and pandan leaves to boil. Remove and strain. Jerangkan back until hot. Enter the half-cooked glutinous rice, stirring until the coconut milk sucked out of glutinous rice. Remove. Steamed in grooming heat for 45 minutes until cooked.
Remove. Prepare a baking sheet, Cover banana leaves, basting with oil. Pour the glutinous rice into the baking sheet and flatten with press it until solid. Let it until it is cold.
Cut into pieces and serve

Getuk Ubi

Do you know that cassava can be a delicious cake? For you who like eat cassava, you can try to make a cake that is called 'Getuk Ubi'.you can make it by seeing this steps :

Ingredients:
1 kg sweet cassava
150 g white sugar
50 g butter
1 teaspoon vanilla
Grated cheese to taste

Method:
- Steamed sweet cassava until cooked then crushed until soft. If
need to be mashed with a pestle for the texture of sweet cassava really smooth.
- Mix white sugar, vanilla and grated cheese into the sweet cassava that have been
pulverized. Mix until blended
- Enter in the mold with a pressed-press. After a solid right, cut into pieces according to taste and serve with a sprinkling of grated cheese on top
- getuk eaten with coconut Urap

Posted by ; Yuniarti Fitaloka

Mendoan Kering (Tempeh Fritters)

Mendoan is traditional snack from Banyumas, Central Java. It's literally mean half deep fried tempeh in Javanese dialect. The key for making mendoan is fried the tempeh slices in very hot oil and remove it as soon as possible when the batter is cooked through. This is not a crispy kind of snack. Mendoan kering (crispy mendoan) is modification of mendoan since mostly people prefer crispy fritters

 

Ingredients:
1 pack tempeh, thinly sliced
2-3 stalks scallion, finely chopped
1 tsp ground corriander
2 cloves garlic
3 shallots
4 oz rice flour
1 tbsp all purpose flour
1/2 cups water
oil for deep frying
1 tsp salt or as desired

Method:

• In a mortar or food processor pound the garlic and shallots.
• Put rice flour, all purpose flour, garlic and shallots paste, scallions, ground corriander, salt and water in a big bowl. Mix and stir well to form medium thick batter.
• Dip tempeh pieces into the batter.
• Heat oil in a large wok or deep fryer. Deep fry the tempeh pieces until golden brown and crispy. Remove from heat and drain well. Serve with sambal kecap manis(sweet soy sauce chili).

by : nanda eka pratiwi

Pukis

Today, pukis can be found anywhere. Almost all cities in Indonesia have pukis with many kinds of flavors and ingredients. Some pukis makers also begin trying to combine the original ingredients with modern ones, such as sprinkling of chocolate, cheese, strawberries, and others in order to fulfill the desire of the pukis lovers.

Martabak

Martabak is a popular snack in Indonesia. Almost on every street corner in big cities sell this delicious snack. There are two types of martabak: sweet or terang bulang (moonlight) and savory (asin/telur) or egg. It is believed that this dish is influenced by Arab merchants. Martabak or murtabak (India / Malaysia) is derived from the word mutabbag (Arabic) meaning "folding" and it's very popular in Saudi Arabia, Yemen, Malaysia, Indonesia, Singapore and Brunei.This folding snack usually filled with sweet stuffing such as chocolate sprinkle, peanuts, sugar and combined with savory cheese. Famous sweet martabak is from Bangka island or known as Martabak Bangka.Meanwhile savory one usually filled with minced meat, duck eggs, green onion and fried in a pillow shape thin wrapper. Some variants can be found on savory martabak. In Malaysia, it's called murtabak usually filled with a mixture of goat meat, onion, egg and served with curry.Fixing martabak itself is not difficult. Only requires special requirements and specifics baking tips. Here are martabak recipes to try.

Onde - onde

Have you seen this ‘chubby round cake’? 
This cake’s name is Onde-onde. The history said that Onde-onde came from China. Visitors from China brought Onde-onde into Indonesia and then it is spread to the whole Indonesia. If you are looking for Onde-onde, you can find it in the cake shop or cake seller on the sidewalk. In Indonesia, this cake is commonly special from Mojokerto. People outside Indonesia call it as Sesames Ball.

 This ‘chubby round cake’ is made of wheat flour or sticky rice flour. The batter is used as the wrapper. Then there is pounded green peas as the fill. And something that makes Onde-onde become special is the sesames that are mixed with the batter.

There are many variants of Onde-onde. A few description that you have read is the ordinary Onde-onde or people often call it ‘Onde-onde Kacang Hijau’. The other variants are made of various fill as the replacement of the green peas, such as red beans, mixed fruits, green peas with cheese or chocolate, chicken, etc. Or one variant that the unique one is Onde-onde without fill. The name is ‘Onde-onde Ketawa’ or ‘Onde-onde Pecah’. This kind of Onde-onde is the simplest. It is because you just need to rub the rounded batter with sesames, without fill it with anything. It would make the shape of this Onde-onde is like a blossom flower, not like a ball. But now i'll give you the receipt here they are

Vegetables Fritters

Gorengan means fried foods or fritters in Indonesian. As one of most popular snacks in Indonesia, We can find a lot of street hawkers and stalls sell gorengan. They are usually served as snacks between meal, finger foods, appetisers or side dishes. Chili paddy and chili sauce are the most common companion to enjoy it. There are countless variety of gorengan since almost every kind of food can be fried into fritters. Most common ingredients for gorengan are: vegetables such as carrot, cabbage, green beans, bean sprout, corn; cassava, sweet yam, fruits such as sukun (breadfruit), banana, nangka (jackfruit), cempedak; tofu and tempeh. On this lens you can find vegetarians fritters to cheer up your days.But know ill give you more spesific information about vegetables Fritters or Indonesian people say it Bakwan sayur now here they are

Bakwan Sayur (Vegetables Fritters) 

Ingredients:
2 cups all purpose flour
2 tsps salt
1 1/2 cups water
1 cup bean sprouts
3 scallions, thinly sliced
1 carrots, thinly julienne
3 green cabbage leaves, very finely sliced
Canola oil for frying

Method:

• Mix the flour with water and salt. Stir continuously while adding water bit by bit, so that the flour will not be lumpy. Add cabbage, bean sprout, carrot, scalion and mix well to form thick batter.
• Heat the oil in a wok or a deep-fryer. Fry spoonfuls of batter in oil until brown and cooked.

By : Ifana Nurul Fahma

Bingke cake

Material:
3 Eggs
150 gr sugar
1 coconut, grated
30 Suji leaves
2 pandan leaves
How to Make:
1.Mix suji leaves and grated coconut, add to the 300 ml of water. Squeeze and strain. Set aside 250 ml coconut milk suji leaves earlier.
2.Shake the loose eggs, add sugar, beat again slowly until sugar dissolves.
3.Add coconut milk suji leaf, stir well.
4.Heat-resistant baking dish with cooking oil. Spoon batter into the dish.
5.Take the pan 30 x 40 cm, add a little water. Soak the plate containing bingke batter, bake for 40 minutes with a temperature of
by : ifana nurul fahma

Steamed Chives Snack or Ku Chai Kue

Steamed Chives Snack or Ku Chai Kue is a traditional Teochew snack. It is one of the varieties of Teochew Chai Kue (vegetable snack). This 'kueh' is a favourite for mid-day snack in Pontianak, usually served with some garlic oil and chilli sauce poured over. However, this time I made my own version of kueh :D
It is filled with spring onions and shredded carrots... and the taste is really delicious, at least for me :D

Cucur Cake Recipe from Wheat and Rice Flour

Ingredients:
• 250 g Rice flour
• 250 gr Wheat flour
• 400 gr Red Sugar
• 500 ml Water
• Salt to taste
• 800 ml cooking oil, for frying
Méthodes:
1. Boil water and sugar to boil, lift, strain
2. Mix the rice flour, wheat flour and salt, mix well, pour the sugar syrup bit by bit while stir well for 15 minutes
3. Pour the remaining sugar syrup, stirring with a spoon concave, stir for 15 minutes
4. Allow the dough for 1 hour
5. Fried dough with a little oil and heat until cooked, lift
6. Serve

by : ifana nurul fahma

serabi pan cake

Ingredient:

Pancake:

200 g flour

1 teaspoon baking powder

300 ml coconut cream

50 ml pandan extract or vanilla extract

50 g eggs

1/4 teaspoon salt

50 g butter (1 big egg)

Sauce:

500 ml coconut milk

100 g brown sugar

25 g granulated sugar

2 vanilla pod

1/2 teaspoon salt

Get Make this recipe:

1. Pancake :.

2. Mixed and sieved the flour and baking powder in a bowl.

3. beat the egg and the salt until foamy.

4. Mix in the coconut cream and the pandan leaves extract, add in the egg mixture. Pour in the

mixture little by little into the flour. Let stand for 1 hour.

5. Heat the small non-stick pan. Grease with butter. Cook the batter like a pancake. Repeat

process until the batter are all used (make 20 pancakes).

6. Sauce:.

7. Put to boil all of the sauce ingredients. Let cool.

8. Stack two pancakes in a bowl, pour over the sauce on top!

by : ifana nurul fahma

Nagasari

Nagasari, you will pleasantly surprised how good it tasted. Creamy on the outside with a white pudding texture and sweet in the inside (depending on banana sweetness), it makes a wonderful dessert.

Made from rice flour, coconut milk, bananas, sugar and salt; and wrapped in banana leaves - it's a wonder how the simple ingredients can produce such a delicious dessert!

I have bought this traditional cakes sometimes, and the best part about making these cakes are they only take 10 minutes to prepare. Try it, I'm sure you are going to enjoy our traditional Indonesian dessert. If you don't have banana leaves to wrap the cakes, here's another version how you can enjoy this traditional rice cakes.

Servings: 12 parcels
Preparation time: 10 minutes
Steam time: 25 minutes

Putu piring

Putu piring is a type of round, steamed rice cake with a centre of melted palm sugar. A Malay adaptation of an Indian dish, it is a popular local snack.

Description
Made of ground rice flour, these cakes are shaped by conical moulds into circular mounds. A spoonful of gula Melaka (palm sugar) is placed in the centre and then the cake covered with a second layer of rice flour. A small cut of pandanus or banana leaf is pressed in before the ball of dough is turned upside down and left on a small cheesecloth covering a small plate for steaming. Each mould is covered with an individual conical lid and steamed for a few minutes. When cooked, the cakes are removed from their metal plate with the help of a small cut of banana leaf. They are topped with slightly salted grated coconut to add a savoury touch to the sweet cake. If the flour was sieved, the putu piring almost melts in the mouth. The lump of gula Melaka melts during the steaming process and oozes out at the first bite.

Colorful Snow Ball Cake ( klepon )

Klepon or kelepon is a kind of traditional Indonesian food that is included in the snack market. This food is made from glutinous rice flour shaped like small balls and stuffed with brown sugar and boil in boiling water. Klepon served with grated coconut on top.
Ordinary Klepon peddled by getuk and cenil (also called cetil) as a snack in the morning or late afternoon. Klepon color usually white or green depending on taste. To Klepon with green color, it should be added to the dye from suji leaves or pandan leaves.

Ingredients:
• Cake colouring (choose your fave colour)
• 50 gr of brown palm sugar (sliced)
• Boiling water
• 115 gr of gloutious rice flour
• 60 gr of potatoes (one medium size potato)
• 1 teasp of salt
• 100 gr of coconut gratin (steamed)
How to prepare:
• Boil or steam the potatoes. Peel the skin then smash them until smooth.
• Mix the flour with the potatoes and 1/2 tea sp of salt. Devide the dough into two or depends on how many colours do you want to create.