Kue Pukis - One of Many Indonesian Street Vendor Snacks

Saturday, January 30, 2010

Masbar event comes again this month with a very interesting theme: Food ala Street Vendor (Panganan Kaki Lima-Indonesian ). There are gazillion street vendor foods in Indonesia. They sell various items of food and open during different time of the day. And since I am living overseas, I have been missing some of those foods. Normally I try to prepare it myself with limited ingredients that I have in my kitchen. And they have been satisfied my feeling of missing home. This time I would like to share one of the street vendor snacks, called Kue Pukis. It is said that Kue Pukis is a modification of wafel (source: wikipedia).

Kue Pukis3

350g all purpose flour
150g corn starch
250g granulated sugar
500ml warm coconut milk
5 eggs
11g instant yeast
3Tbsp melted margarine
a pinch of salt
1sdt vanilla extract
Topping: chocolate sprinkles, raisin, cheese, peanuts

Kue Pukis

Mix the eggs and sugar with a mixer at high speed until white and fluffy. Meanwhile mix the dry ingredients (flour, corn starch and yeast) in another bowl. Then add the coconut milk into the dry ingredients little by little and well mix it. Add the egg mixture into it little by little and continue to mix it. Add melted margarine and vanilla extract and mix it well again. Keep it aside and let it arise until the volume is twice as much as initial. Heat the moulding up on the stove. Pour the batter in it, fill it up until 3/4 of the hole. Put the lid on and cook it under medium heat for 2minutes. Open the lid and top it up with chocolate sprinkles or raisin or cheese or peanuts as preferred. Put the lid back and continue to cook until done (golden brown).
Recipe's source: Ine Elkaje

Beef Galantine - Our After New Year's Dish

Tuesday, January 5, 2010

We spent the New Year's eve at home, a simple dinner with family and some sips of ice wine was simply nice. I did not get a chance to take pictures of the foods nor the moment that nite. When Pepy posted her drool-worthy miso soup for the masbar event, I just realized I must have been missing this monthly event. But then she and Rurie told me that Jan 5 will be the last day to post. So I managed to cook something and take pictures of it. Beef galantine is one of my favorite dishes. I made it just today and served it as our after New Year's dish. Happy New Year every one!


- 400gr ground beef
- 150gr bread crumbs
- 4 boiled egg
- 2 raw egg
- 4 cloves of shallot
- 4 cloves of garlic
- 2 tsp ground white pepper
- 1 tsp ground nutmeg
- 1 Tbsp maizena/corn flour
- salt
- sugar
- oil for frying

Side dish:
- 3 carrot, cut into sticks and steam it for 8minutes
- 150gr harricot beans, discard the hard part and steam it for 8minutes

Crush shallot and garlic until smooth. In a mixing bowl, mix well all the above ingredients except boiled egg and corn flour. Mix it for sometime, until it is well mixed. Then add corn flour and mix it again. Place 1cm layer of this meat mix on aluminum foil and put the boiled egg in the middle (one for each). Wrap it as cylinder. Place all the cylinders inside a steamer and steam it for 45minutes. Cool it off and then fry it with enough oil under medium heat.


To make the sauce:
- 1 clove of onion (Indonesian-bawang bombay), chop thinly
- 1 tomato, cut into 12
- 3cm ginger, crack it with pestle
- 1 carrot, chop small and thinly
- 1 can of sweet green peas (I skipped it this time)
- 1 Tbsp tomato paste
- salt
- sugar
- ground white pepper
- water
- oil for saute
- 1 Tbsp maizena/corn flour

In a wok, saute the onion and ginger for 3minutes. Add tomato and continue to cook and stir. Add some water, app. 300ml. Add cut carrot and cook for 5minutes. Add tomato paste and adjust the taste with salt, sugar and pepper. Add green peas and lower the heat. Add the corn flour solution (which was mixed with some water beforehand) while stirring it until the sauce thicken.

To serve, cut the meat cylinder and place it on a plate. Arrange the side dish on the same plate as well and then pour the sauce on top.

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