Bakpia

   

Snacks from Jogyakarta is actually not really from Jogyakarta, but it is a combination of Chinese influence that existed in Jogyakarta in the 1940s.  Initially Bakpia was sold with pork stuffing, the skin was also made from lard and wheat flour. This confectionery cannot be accepted by the surrounding community because generally they do not consume food which comes from porks. 

Therefore, many materials are changed and replaced with other materials. Like green beans, coconuts , chocolate or others taste sweet for stuffing and the skin is made without using ingredients from pork products.

And it's work, many people's like this snacks.  Now Bakpia has a trade mark  snacks from Jogyakarta.

To making this snacks it's easy but you need passion to make it done. We have 3 procees to make it, first : making dough, filling and baking.

Here the recipe :

A
200 grams flour
50  grams margarine 
50 ml cold water
1 tsp vegetable oil

Mix all ingredients until mixture and let sit a refrigerator for 30  minutes.Devide for 20 pcs.

B
100 grams flour
75 grams margarine
1/2 tsp salt
1 tbs cystal sugar


Mix all ingredients until mixture and let sit a refrigerator for 30  minutes. Devide for 20 pcs.

Filling:
200 grams green beans, peel
200 grams crystal sugar
200 ml coconut milk
1 tsp salt

Soak green beans for 3 hours, then cook with coconut milk, when it soft feel sugar and salt. Cook until mixture and making cool.

Finished:
1. Fill A dough to B and rolled it  (try not to leak the dough) and repeat it for twice.
2. Rolled the dough until it's circular and the fill the filling, close the dough with carefully.
3. Baked for 20 minutes and  turn back for twice

Enjoyed........

Bolen Pisang

Bolen Pisang it's mean Banana Pastry.

I know and eats Bolen Pisang from one cake shop from Bandung (West Java).

This bolen pisang has a crunchy layer combined with bananas as well as cheese or chocolate. The dressing is a bit time consuming, but the finished product is very comparable to the time needed. The crunchy texture of the skin that binds the sweet banana flavor and the legitimate cheese / chocolate will feel like it fits together in one bite.

Bolen Pisang it's not originally from Indonesia. This snack was influenced by western food (Dutch) which had occupied Indonesia at the time. 

The main star of Bolen Pisang is Banana which grows very fertile in Indonesia. While other ingredients are also very easy to find here.
Bananas that are used generally are plantains, which have a distinctive sweet taste, which is also very easy to find in traditional markets or modern markets in here.

Cilok

Cilok is one of many street food from West Java , Indonesia.  

I really like this street food , the taste is chewy, savoury , litle sweet and spicy.  Sensation when you  a bite Cilok in your mouth its really yumm...

When I was young, after school hours some time I took the time to stop by Ciloks cart  and we shared to  eat together with my friends while walking home. It's very comfort and memorizing.

Main ingredient of cilok is sago flour, garlic and salt. Simple and easy to make it.

Here the recipe :

200 g  Sago flour
200 g  wheat flour
3 cloves  garlic
1/2 tsp pepper powder
Salt and sugar to taste
2 tbs chopped leek
350 ml hot water

How do:

Just add all ingredients except water and then pour hot water gradually while stirring with wood spoon. Mix until smooth and can be ruined by small ball.
Boiling water and add small ball cilok and boled until float.
Serve with spicy nut sauce ......

Palm Sugar Steam Cake

Palm Sugar Steam Cake

Yeayyy .....it just came out from my lips when I opened my steamer.  Sure I do  because my cake was 'smile' all, really cute.

The cake's ,unique, from simple ingredient, but makes pretty cool cake from outside. And the taste is different with others cake.  We use palm sugar,  pandan leaves  and coconut milk for more umami taste.

(pic source : google.com)

 

In Indonesia palm sugar it means 'gula merah' , 

Palm sugar is produced by tapping the sap from the inflorescence of the tree and boiling it down to produce a syrup, which is then sold as is, or allowed to crystallize into various shapes and sizes. In some instances the tree itself is tapped rather than the flowering spikes, but this is an isolated production method. Often the distinction is made between coconut sugar and palm sugar, but this only reflects the different species from which the sugar is sourced, i.e. coconut sugar is produced in an identical way. 

 

 

Here is recipe :

200 g palm sugar

1/4 sdt salt

100 ml water

3  pandan leaves, chopped

Boiled all  then mixed with 100 ml coconut milk, let it cool

2 egg yolk

50 g cristal sugar

1/2 sdt baking soda

1/4 sdt baking powder

Mixer all until smooth and pale

Turn off mixer, add sugar liquid, 200 g flours and mix well.

Add 100 ml vegetable oil, mix with spatula

Fill batter to steam cake moulding with cup case and steam with big fire for 20 minutes.

Voila......

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Tongseng Ayam (Chicken Tongseng)

Tongseng is similar with curry or gulai ,the difference is we use  sweet soy sauce (kecap manis) on tongseng. However although a little bit of ingredients makes a new dish.
We used term tongseng derived from Javanese term osengan which refer to "stir frying" to describe its cooking method. It's also refer to the "seng" friction sounds of metal frying spoon against metal wok (source : Wikipedia).

Tongseng is one of many soup dishes from Indonesia, we use many herb for special flavours and colours  as like turmeric which bitter taste, but it has outstanding colour,  chili, galangal, coriander,  etc.  All ingredient makes unique taste to our dishes.
In Indonesia, we usually used goat or lamb to make this dish, but I used chicken for this recipe and over all it's delicious.

Here the recipe : 

800 grams Chicken, cuts for several pieces
4 tbs coconut milk
400 cc water
2 pcs tomatoes, chopped as square
1/2  White Cabbage, cuts
1 stick Leek,chopped
5 tablespoons sweet soy sauce
12 pcs green chilli
2 cm of galangal
2 salam leaves 
5 kaffir leaves
1 stalk lemongrass, crushed

Blender :
1 teaspoon pepper
5 grains Onion
3 cloves Garlic
2 cloves candle nuts
5 cm turmeric
1 tbs Coriander
Salt to taste
Sugar to taste
2 tbs Cooking Oil

Instructions:
1.  Heat the pan  and saute paste until fragrant.
2.  Add chicken and cook until no longer pink.
3.  Add salam leaves, kaffir lime leaves, lemongrass, galangal, water, and sweet soy sauce. Bring to a boil, reduce heat, and cook until chicken is tender.
4. Add coconut milk , green chili, cabbage and tomatoes, and cook until the vegetables started to wilt.
5. Turn off heat, transfer to serving bowls, and serve with steamed white rice.

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Meat Ball

Meat ball... we usually call 'bakso'...
I don't know why I really like this dish.... in every season or any time. Thank's God , in Indonesia you can find this menu on many place . From big restaurant until street food...you can find this dish...

It's really easy to cook this dish just prepared all ingredients with fresh condition . It works...

Sweet Purple Potato's with coconut milk sauce

 Sweet purple potato's , one of many variant from sweet potato's. It has a beautiful colour and good taste .  The texture is soft after you steam it about 30 minutes and has a sweet and savory taste. It great to make something different with this ingredients.  And I would like to make some thing sweet and warm ...so I'll make it this.