Spring Theme Steamed Cupcakes

I have made this kind of steamed cupcakes many times, simply because my daughter loves them. I have tried several recipes, the last one which I like was from NCC site. However I found out that this one was too dense, so I tried to modify the recipe by reducing the quantity of flour and increasing the quantity of liquid, and came up with the final recipe which I stick to it ever since. This time I colored it with purple and pink as spring is here. Happy Spring every one!

Ingredients:

4 eggs

275 granulated sugar

1.5 Tbsp ovalet/emulsifier

300ml clear/no color soda drink

375g all purpose flour

2tsp vanilla liquid

food coloring

Directions:

Beat the eggs, sugar and emulsifier at high speed until stiff. Lower the speed and stir in flour little by little and mix it well. Add soda drink and mix it well. Add the vanilla and mix it well again. Take two small portion of the batter and place it in two small bowls. Mix in the food coloring in each bowl. Pour the batter into the lined mould to the half height. Then add 2tsp of the colored batter. Do it for all the batter. Then steam them for 20min in a preheated steamer.

Steamed Seasoned Tofu+Shrimp+Mushroom (Botok Tahu)

Don't you just love the name of this meal? It is steamed, it's meat free (except for the little tiny shrimp, which you may omit)..it has to be healthy! And it's my husband's fave..it reminds him of a quiet remote place somewhere back in Indonesia. The fact, it is easy to prepare and so tasty..(I especially love the fragrant that came from the banana leaves). No need to believe me, just prove it yourself.

Ingredients:
4 blocks of medium firm tofu, mashed
150g small shrimp (no skin)
1 can of straw mushroom, discard the water
1 can of coconut milk
1 Tbsp of chicken broth powder
1 tsp of ground white pepper
2 egg
6 cloves of shallot, thinly sliced
8 cloves of garlic, thinly sliced
8 chili paddy, sliced (adjust the quantity to your preference)
2 stalks of lemon grass, cut into 4cm in length
4cm galangal, sliced
bunch of Indonesian bay leaves
bunch of lemon basil leaves
salt and sugar
banana leaves and toothpicks for wrapping

Directions:
In a big bowl mix well all of the ingredients, except bay leaves and lemon grass. Take a piece of banana leaves then place one bay leaf and a cut of lemongrass and top them up with the mixed ingredients. Wrap it and seal it with toothpick as shown on the above picture. Steam them for 45minutes. Serve warm with warm steamed rice.

Pepes Udang-Tahu (Grilled Steamed Seasoned Shrimp and Tofu)

Shrimp is one of our favorite foods. For us, cooked with anything, it always tastes great. So when the Masbar event announced that this month theme is Shrimp for Indonesian Dishes, I was literally leaping in joy. Well, you may know that I have skipped this event for two months, so I think this is the time to get back to it. This time, I chose to prepare the shrimp through 3 steps, seasoning, steaming and grilling. Yes it took time, but the taste was superb.

Ingredients:
- 800g headless shrimp (too lazy to discard the skin)
- 3 block of medium firm tofu, mashed
- 8 cloves of garlic
- 6 cloves of shallot
- 15 chili paddy or bird's eye chili (adjust to your preference)
- 6 candle nuts
- 2 stalk of lemon grass
- 5 lime leaves
- 5 Indonesian bay leaves
- 1tsp of shrimp paste
- 1tsp of turmeric powder
- 1tsp of ground white pepper
- 1Tbsp of palm sugar
- 4cm of galangal
- 4cm of ginger
- 3 green onion, chopped
- 1 tomato
- salt
- sugar
- banana leaves and toothpicks for wrapping

Directions:
Blend all of the ingredients except shrimp, tofu, lime leaves, bay leaves and green onion in a blender until smooth. Pour it in a big container and add lime leaves, bay leaves, green onion and mashed tofu and mix it well. Add the shrimp and mix it well again. Place 3-4Tbsp of the mixture in a piece of banana leaf and wrap it (cylinder-like) and seal it with toothpick. Do it for all of the mixture. Steam it for 40minutes. Then place them on an aluminum pan or other oven dish and grill it for 15minutes for each side. Serve it warm with steamed rice.

Pepes Ayam (Steamed Seasoned Chicken)

Here it comes again the monthly event of "Masak Bareng" held by Indonesian Foodie Bloggers. Steamed seasoned chicken is the theme for November. It is kinda strange for my husband's ears since he is more familiar with fish one. He never thought that chicken would be good cooked that way. Unfortunately I did not have any banana leaf, but it did not stop me to prepare this meal and join the event. So I steamed it with no banana leaf to wrap with. The taste was still good though...

Ingredients:
- 8 chicken drumsticks
- 8cloves of garlic
- 3cloves of small red onion
- 8 chili paddy or bird's eye chili
- 5 candle nuts
- 4cm of galangal
- 4cm of ginger
- 2 lemon grass, cut into 1cm in length for easy grinding
- 4 bilimbi, cut into 4 each
- 4 lime leaves
- 4 Indonesian bay leaves
- 1/2tsp of ground turmeric
- 1 tomato
- salt
- sugar
- 70ml water

Directions:
In a blender, grind all of the seasonings except the leaves and bilimbi, until smooth. Transfer it into a heat resistant container. Then put the chicken in together with the leaves and bilimbi and mix it well. Steam it for 45minutes. Serve it with warm steamed rice. You may add some more whole chili to give an extra spicyness.

Steamed Banana Leaf Wrapped Beef (Botok Daging)

Inspired by one of Mindy's posts and since I got some banana leaves in my freezer, last week I made this steamed beef. To be honest, Balinese recipe sounds too complicated for me...that's why I did not make that Tum Sapi, but this botok. Thx for inspiring...Min...

Ingredients:
-400gr of ground beef
-1/2can of coconut milk
-3 eggs
-12 Indonesian bay leaves
-banana leaves and tooth picks for wrapping

To be crushed in a chopper/grinder until smooth:
-12 chili paddy or bird's eye chili
-3 cloves of small red onion
-8 cloves of garlic
-1tsp of kencur
-4cm of galangal
-5candle nuts
-salt
-sugar



Directions:
In a mixing bowl, mix well all of the ingredients and the smooth spices except bay leaves and wrapper. Then place 1 bay leaf on banana leaf and top it with 2-3Tbsp of the mixture. Wrap it the way you see on the first picture and seal with a tooth pick.
When all is done, steam it in a steamer for 45minutes. Eat it with warm steam rice.

Siomay Bandung

After getting everything set up in our new apartment, we invited some friends to come over for a housewarming. We did it two weeks ago on Sunday afternoon. I cooked this siomay Bandung and my husband cooked fried noodle. One of the guests said that she had not had siomay for two years, she was so happy that I served it on that day..and I am happy it's all gone in a blink of eye..(even though I had to face some complaining neighbors for the loud noise that we made that day...).

Ingredients:
- 800gr of fish paste (you may use other meat too)
- 800gr of shrimp, discard the shell, head and tail
- wonton skin, available frozen in Asian store
- 3 bitter melon, cut into half lengthy, then cut again 5cm in length and discard the seeds. To minimize the bitterness, soak in salted water for at least 20min
- 8 cloves of garlic
- 4 cloves of small red onion
- 3 green onion, chop thinly
- 3Tbsp of fish sauce
- 3Tbsp of oyster sauce
- 1Tbsp of sugar
- 1tsp of ground white pepper
- 3Tbsp of corn starch



Side dishes:
- 6 boiled eggs, discard the shells and cut into 4 each
- 4 blocks of tofu, cut into 8 triangle pieces each and steam
- 20 small red washed potato, boil
- cabbage, cut into small pieces, steam
- peanut sauce/dressing, see the recipe here
- sweet soy sauce
- hot chili sauce
- lime juice

Directions:
In a chopper or food processor, put garlic, onion and shrimp and then process it until smooth. Transfer it in a mixing bowl and add ground pork, mix it well. Add the rest of the ingredients, except bitter melon and wonton skins, mix it really well (remember to add the corn starch the last). If you think the mixture is too dry, add fish sauce, do not add water. If it is too dry, add corn starch.
To make the siomay, using a teaspoon, take one teaspoon of the mixture at a time and place it in the middle of the wonton skin. Then fold the skin up to form a sack and pinch the side of it using fingers, let the top of it opened to air contact. Do it again and again for half of the mixture. Use the other half to fill the bitter melon. Steam all of them for 30-45minutes.
To serve, arrange some of the siomay, bitter melon, potato, tofu, cabbage, and egg in a plate. Then pour the peanut dressing on top. Add sweet soy sauce and hot sauce as you wish. Drizzle the lime juice over.

Steamed Seasoned Shredded Coconut (Bothok Kelapa)

Been wanting to eat this steamed coconut, but I had no luck to get the recipe online. I called my sister and she gave me the recipe but it was just a brief one. Eventually Mel sent me the recipe through email. Thank bunch Mel! Oh ya..btw, I modified the quantity and added some candle nuts and shrimp paste to make it tastier...

Ingredients:
- 300 gr shredded coconut (available frozen at Asian stores)
- 1 fistful dried anchovy
- 10 shrimp, peel of the skin, discard the tail and cut into small pieces
- 100ml coconut milk
- 5 cloves of small red onion
- 6 cloves of garlic
- 15 chili paddy or bird's eye chili
- 4 candle nuts
- 1 tsp shrimp paste
- 4 Indonesian bay leaves
- salt
- sugar

In a chopper, chop onion, garlic, chili, candle nuts and shrimp paste. Mix shredded coconut and coconut milk in a mixing bowl. Add the chopped seasoning, salt and sugar and mix it well. Adjust the taste. Add the anchovy and chopped shrimp. Wrap a little portion of this mix (3-4 Tbsp) with banana leaf. Do not forget to place a piece of bay leaf at the bottom. Steam it under high heat for 40minutes.
This time instead of wrapping it with banana leaf, I just steamed it inside steaming container (or you may use aluminum foil too).
Serve it with warm steam rice.