Kue Pukis - One of Many Indonesian Street Vendor Snacks

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).

Ingredients:
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

Directions:
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

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!

Ingredients:
- 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.

Kue Sus Isi Fla Vanili (Choux Pastry with Vanilla Filling)

I've made these choux pastry months ago and kept the pictures in my file. Today I was going through them and would like to share it with you. I copied the recipe from here, thank Siany! I used to make the pastry with fresh milk, but I found out that adding water, instead of milk gave better result. So here is the English version of the recipe.

Ingredients:
For skin:
- 125g margarine
- 300ml water
- 1/2 tsp salt
- 150g all purpose flour
- 5 eggs

For filling: (Use 1/2 recipe of this filling for 1 recipe of skin)
- 150g all purpose flour
- 125g sugar
- 1tsp vanilla essence
- 1tsp rum
- 1 egg yolk
- 1L fresh milk
- 2Tbsp butter

Directions:
For making skin:
Preheat the oven at ± 200° C. Boil water, salt and margarine at low heat until boiling. Add flour, stir well until it does not stick on the pot. Turn off the stove, let it cool. Then add the egg one by one and stir well. Using pipping bag and tip, place the dough on a tray which has been layered with some margarine, gives enough space in between. Bake it in the oven for 30minutes. Do not open the oven door before it is done. Cool it down on a wire rack.

For filling:
Mix all of the ingredients except butter, vanilla and rum. Cook in a pot and stir until boiling. Remove it from the heat and add the remaining ingredients and stir well until all butter melted. Let it cool and stir it once awhile.

To serve, cut the skins in the middle and then fill it out with the filling. You may add some fresh/canned fruits into the filling as preferred.

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.

MFM#2 NOVEMBER 2009 - WORLD CUISINE - APPLE CRISP

This time I am early in submitting my entry to the MFM (well it could be the host that so actively encouraging me to post a world cuisine recipe). I picked Apple Crisp as my entry related to this month theme. Apple crisp in the US or apple crumble as it is known in UK is categorized as dessert. It consists of baked apples topped with a crispy crust. It has become an American and British tradition especially during autumn when there are lots of apple harvested. It also common in Canada to mix it with berries. I personally like the recipe I got from Joy of Baking, where they add cinnamon and nutmeg to enrich the flavor. So here is the recipe..

Ingredients:
Topping:
65g flour
50g granulated white sugar
55g brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
84g unsalted butter (cut into pieces)
30g old fashioned rolled oats (I used quick oats)
40g chopped walnuts

Filling:
1.2kg apples (cut into chunks, I used Granny Smith)
1/2 lemon juice
1 tsp lemon zest
40g granulated white sugar

Directions:
Preheat oven to 375F, prepare baking dish. Make the topping by mixing all of the ingredients in a food processor until crumbly and then set aside. For the filling, place the apple chunks in a large bowl. Add some lemon zest and toss with lemon juice and sugar. Transfer to a baking dish and then spread the topping evenly over the apples. Bake for 30-40min until bubbly and the topping turns golden brown.
You may add some berries into the filling and serve the apple crisp with your favorite ice cream.

Mie Kangkung (Water Spinach, Chicken and Mushroom Topped Noodle)

What can be miserably missed out of my time spent in Jakarta's boarding house? (other than going out to the nearby mall almost every weekend). Yes, you are right! Foods!! And the food which associated with that nearby mall is this kind of noodle with chicken, mushroom and water spinach topping...my fave! And I just tried to adapt it into my kitchen. Here is the result...

Ingredients:
-1 package of shanghai noodle, boiled, drained and oiled
- bunch of water spinach/kangkung, boiled

To make the soup:
- 1.5L of fresh chicken broth
- 4 cloves of garlic, chopped
- 2 green onion, chopped
- 2egg
- 1Tbsp of corn starch
- salt, pepper and sugar to taste

Boil the broth and add previously sauteed garlic. Add salt, pepper and sugar to taste. You may add some broth block to enrich the taste (I prefer sa-cha sauce thou..). Crack the egg and stir it instantly. Mix the corn starch with a little bit of water and then pour the liquid into the boiling broth and stir until thicken. At last add the chopped green onion.

To make chicken topping:
- 4 cooked whole chicken leg
- 1 can of quail egg
- 2 can of whole straw mushroom
- 4cm ginger
- 6 cloves of garlic, chopped
- 2 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 3 Tbsp sweet soy sauce
- 3 green onion, chopped
- ground white pepper
- sugar
- water
- sesame oil for saute

Shred the chicken meat into small pieces or cut into square chunk and discard the bones. In a pan, saute the garlic and ginger for 2min. Add the shredded chicken meat, continue to stir. Add fish sauce, oyster sauce, pepper and sugar. Add mushroom and then sweet soy sauce, stir constantly. Add water as needed. Add quail egg, green onion and adjust the taste.

To serve in a bowl, place the noodle first, and then kangkung and chicken topping. Pour the soup on top of it. Sprinkle some fried onion. Add some chili sauce if you like it spicy. Serve while it is hot.


I am glad that I am able to join the fun at Presto Pasta Night for the second time by submitting this noodle recipe, and this week is hosted by Sara.