Archive for the ‘snacks/jajan pasar’ Category

Lapis Sagu Ny Liem

Monday, January 16th, 2012

taste-o-meter: 10/10

Oh my gosh! I think I havent touched my blog in ages, figuratively speaking. Literally, it is probably around 1.5 years. A lot happened in those 1.5 years. I got married, moved to another country, and started my PhD. I am not yet ready to resurrect my e-kitchen due to the non-existence of my physical kitchen. My housing does not include a real kitchen. We only have a shared kitchen with a one-burner induction cook top, teeny-tiny toaster oven, and microwave. I have no doubt that I can work with these minuscule range of appliances; the real deal breaker is that I left my camera at home. A recipe post sans picture just does not cut it. Well, just bear with me. Once I go home or hubby comes here, I’ll get my camera back. ;)

In the mean time, I have dug my recipe files and found this gem! The recipe itself is superb! (thanks mbak camelia@home!). The problem that I had was that my steamer is small, therefore I cant use an appropriate size of cake pan. I ended up making two small lapis sagu, which translates to spending twice as much time hanging around my steamer. It wasnt too bad as I had a lot of companies for chit-chatting (uhm you mean gossiping?)

Below is the recipe in Indonesian, which I shamelessly copied from mbak Camelia

LAPIS SAGU PANDAN
by. Ny. Liem

Bahan I :

1 kg tepung tapioka kualitas baik
900 gr gula pasir
2 sdm tepung ketan
4 sdt garam
1 sdt vanilli bubuk

Bahan II :

1500 ml santan kental dari 1 1/2 butir kelapa
800 ml santan encer

Bahan III :

75 ml air daun pandan dan suji (aku pake 1 sdm pasta pandan Toffieco)
50 gr coklat bubuk, larutkan dengan 75 ml air panas

Cara membuat :

  • Bahan I : Campur tepung tapioka, gula pasir, tepung ketan, garam dan vanilli bubuk menjadi satu. Tuang bahan II sedikit demi sedikit sambil diaduk hingga menjadi adonan yang licin dan tidak berbutir.
  • Bagi adonan menjadi 2 bagian, masing-masing diberi air daun pandan dan satu lagi diberi larutan coklat.
  • Olesi loyang ukuran 26 X 26 X T 6 cm yang telah diolesi dengan sedikit minyak hingga rata. Panaskan di dalam panci pengukus hingga agak panas.
  • Tuang 125 ml adonan ke dalam loyang (aku pake sendok sayur besar aja), kukus selama 5 menit hingga adonan matang. Lakukan hal yang sama secara berselang-seling hingga adonan habis. Kukus kembali selama 10 menit. Angkat dan dinginkan (tunggu hingga benar-benar dingin ya, masukin kulkas kalo perlu)
  • Potong-potong, sajikan.

Risoles Ragout: A National Fascination

Saturday, November 8th, 2008

risolesragout_small.jpg

 

 

I think it is only fair to state that we, Indonesians, have a national fascination with fried foods. The fascination even goes up as the number of times the oil has been used rises. Spend some time on the streets of Jakarta, it is pretty clear what kind of street vendors are the most common.

I was trying to look up which ancient civilization invented the method of preparing food by immersing the food itself in a pan of heated fat. Wikipedia is not able to identify the origin of this particular method. I guess we can’t blame anyone for letting us to eat fat straight-up; the same way we can blame the egyptian for inventing cake.

One tip that wikipedia provides is how to get less fat in your food. “If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface”. It went on to say that the perfect temperature for frying lies in the range of 170-190 deg Celsius. Aha!

***

If you love fried food as much as we do, I bet you think the following recipe is just swell.

Risoles Ragout (original recipe by Rita Fauziah-NCC, copied from dapur mbak sYL (http://keluargacemara.net/dapur) , thanks mbak)
serves: 8

Ingredients

Ragout
1 tbs margarine/butter
1 onion, minced
100 gr chicken. Boiled and cut into pieces (I sometimes substitute this for green beans)
100 gr carrot, cut into small cubes
2 green onions, chopped
200 cc milk
1/2 tsp peper
1/2 tsp salt
1/2 tsp nutmeg
2 tsp sugar
2-4 tbs flour
2 tbs margarine/butter

Crepes:

100 gr flour
1 egg
1/2 tsp salt
275 ml milk
oil to grease the pan

coating:
1 egg & 1 tbs water. whisked
bread crumbs

Directions

-Heat 1 tbs margarine/butter on a skillet over a medium heat.
-Add in the onion and ground nutmeg. Let it sit until the onion turns translucent and the smell intensifies
-Add in the chicken, carrot and green onions.
-Add in milk, salt, peper, and sugar.
-Bring it into the boiling point.
-Add in the flour through a sieve
-Once everything becomes a goey mixture, remove from heat
-Add in the 2 tbs of margarine/butter. Mix well

Crepes/wrapper:
Combine all ingredients. Let it go through a sieve.
Grease a non-stick skillet pan with a well-oiled brush (Do this only as needed). Set it on top of a low heat.
Add in one spoonful of the mixture onto the pan. Even it out.
Once the surface hardens, take it out of the pan.
Repeat until there is no mixture left

Assembling:

Prepare a skillet over a medium heat.
Add one spoonful of the filling inside the wrapper. Fold it as you like.
Dip it into the egg mixture.
Coat it with the bread crumbs
Fry until it turns into a golden brown.

risolesragout3_small.jpg

Bahasa Indonesia
Risoles

Bahan Ragout Ayam :
1 sdm margarin
50 gr bawang bombay, cincang halus
100 gr daging ayam rebus, suwir-suwir
100 gr wortel, iris dadu kecil-kecil

2 lembar daun bawang, iris halus
200 cc susu cair
setengah sdt merica bubuk
setengah sdt garam
setengah sdt pala bubuk
2 sdt gula pasir
2-4 sdm tepung terigu
2 sdm Margarine

Cara Membuat:
Bumis bawang bombay dengan 1 sdm margarine dan pala bubuk, sampai bawang layu dan harum pala keluar.
Masukkan ayam rebus, wortel dan daun bawang.
Masukkan susu cair, merica, garam, gula.
Biarkan sampai mendidih, masukkan terigu yang di ayak, aduk adonan, sampai kental. Matikan api, masukkan 2 sdm margarine, aduk sampai margarine rata.

risolesragout2_small.jpg

 

 


Bahan Kulit:

100 gr tepung terigu
1 butir telur
½ sdt garam
275 ml susu cair
Minyak goreng untuk olesan

Bahan Untuk Memanir Risoles:

1 bt telur kocok lepas
1 sdm air
Tepung panir

Cara Membuat:
Campur semua bahan kulit jadi satu sampai betul-betul larut. Saring bila perlu.
Tuang adonan di atas wajan (sebaiknya Teflon datar) dari tengah, kemudian wajan diputar sampai terbentuk dadar tipis
Isi sesuai adonan ragout yang sudah jadi, lalu lipat membentuk amplop
Celupkan dalam kocokan telur yang sudah dicampur air, lalu lumuri tepung panir

Tips Menggoreng Kulit Risoles:
Minyak untuk menggoreng jangan terlalu banyak. Anda bisa memakai kuas besar untuk untuk mengoles wajan tiap 3-4 dadar (tergantung, kalau sudah mulai lengket, oles lagi). Gunakan api kecil.

Pastel Goreng

Wednesday, August 6th, 2008

pastel_small.jpg

Terus terang saya tidak bisa menahan diri melihat gorengan, Benar-benar gak sehat ya :D . Tapi setidaknya kalau mau gorengan ya buat sendiri, bisa mengurangi “guilty” ketika memakannya. Secara gak pake minyak jelantah donk ya.

sumber: yasaboga, modifikasi tisha

Bahan:
200 gr ayam
1 buah wortel, potong dadu.
50 gr buncis, potong dadu.
25 gr suun, rendam
2 buah buah telur, rebus dan potong dadu.
2 buah bawang putih, cincang.
6 buah bawang merah, iris.
1 batang daun seledri dan bawang prei. iris.
garam, gula, dan merica bubuk sesuai selerah
sesendok tepung terigu untuk mengentalkan

Bahan kulit:
250 gr tepung terigu
1 butir telur.

Cara:
Bahan isian:

Tumis bawang putih dan bawang merah hingga layu.
Masukkan daging ayam, dan sayuran. Tambahkan 100 cc air, garam, merica,gula pasir, dan tepung. Masak hingga air habis.
Masukkan suun dan telur.
Aduk rata.

Kulit:
Campur tepung, telur, margarin, dan air sedikit demi sedikit.
Aduk dan uleni hingga kalis.
Giling adonan menjadi lebih kurang 2 mm.
Potong bulat (bisa digunakan bantuan mangkok.
Isikan 1 sdm bahan isian dan lipat
Rapihkan lipatan dan bentuk biku-biku.
Goreng dengan minyak banyak

Tips
-Pastikan bahwa kedua sisi lingkaran kulit menyatu dengan sempurna (Bisa dipastikan dengan dicubit-cubit untuk menyatukannya).
-Lebih mudah kalau adonan kulit tidak diangkat dari meja ketika proses pengisian. Karena jikalau kulit diangkat, maka ia akan sedikit mengkerut. Lakukan pengisian dan penutupan adonan ketika adonan kulit masih menempel di meja.
-Jika kulit terlihat bergelembung, berarti minyak terlalu panas. Kecilkan.