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.

Sweet banana's

Who's people doesn't like banana?

Maybe you or only me....hiks....yes...but true, I don't like banana as a fresh.  I only eats banana's when it cooks.

And here is one of many favourite dish with banana's as main ingredients.

I am using banana which saba banana, in Indonesia we call 'pisang kepok'. The texture is soft and have a sweetnest intens with a litle sour taste. Yummm........

Ribs

Now... lets talk about ribs.
Ribs is a favourit part from beef , we can find many restaurant  using ribs as a main menu.  As a sample we can taste 'Coto Makasar' from South Sulawesi , it's a famous food in Indonesia. But now, I will go to east Java to taste ' Iga Penyet' it's meaning Ribs with belacan sauce and vegetable.

Ketupat Sayur / Steam rice cake with vegetable

Steam rice cake (= ketupat/lontong, bahasa)

Yeay.......it's my favourite food on Lebaran .

In my country, 'Lebaran' or Idul Fitri is   a big celebration because muslim as a most population here, We have unique tradition as a Lebaran like a 'mudik' . Mudik is the same with going home, Indonesia have a many island/archipelago country and more a half population imigrate from his/her home town to other city. So ....in Lebaran, they were have tradition to gathering with all family on home town. As usually, they have tradition to make some special food for celebrate. That's why we can find unique food on Lebaran.

And now....we can talk about our family dish.
Our tradition special end of ramadhan is dinner together with all family. And one of special dish are 'Ketupat Sayur' . This is a special for us because the dish only exist on Lebaran.
But now we can find it in many restaurant and stall on streed food.

Here is the recipe, we have 3 part of the dish Chayote soup (as a vegetable), braised chiken with coconut milk  and steam rice cake with condiment crispy onion .

Steam Rice Cake

10 pcs ketupat moulding (from coconut leaves)
400 grams rice, soak for 30 min

How do : Fill rice to coconut moulding until 3/4 and then boiled for 2 hours.  Dried with hang it .

Braised Chiken with Coconut Milk

10 pcs chicken (like wing or breast)
500 ml coconut milk
2 pcs lemmon grass
2 salam leaves
2 cm galangal
800 ml water
1 tbs vegetable oil

Mix and make a puree :
10 grams coriander
5 clove garlic
5 clove shallots
3 turmeric
3 grams fresh turmeric
1/2 tsp cumin
1/2 nutmeg
a pinch of salt and sugar

How Do:
1. Sauted the puree until mixture and alittle brown, an fill salam leaves, lemon grass and galangal. Add chiken and mix until chicken pale.
2. Fill water and cook until chicken done.
3. Add coconut milk and mix until boiled.