Food Food and Food: snacks

Showing posts with label snacks. Show all posts

Sunday, February 6, 2011

Martabak Manis (Sweet Thick Crepes)

Ingredients:

250 gram all purpose flour
1 tsp. instant yeast
150 gram granulated sugar
375 cc warm coconut milk
2 eggs
¼ tsp. baking soda

Filling Ingredients:

Grated fried nuts
Sesame seeds
Granulated Sugar
Chocolate Sprinkler
Grated Cheddar Cheese
Condensed Milk

Directions:

Pour in the yeast into the warm coconut milk, stir until well mixed and foamed up, set aside.
Mix flour and sugar, then pour in the eggs in the middle of the batter. Keep stirring the mixture until all ingredients are well dissolved. Then put in the baking soda and stir the mixture again until well mixed. Set it aside in a room temperature for approximately 15-20 minutes.
Heat up the non-stick pan that has been smeared with butter/margarine. Pour the mixture in and let it cook until the surface dried up and the outer layer become crispy brown.
Remove the thick crepe and put on a cutting board.
Pour granulated sugar on the crepes as well as the condensed milk. Up to your liking, you can pour grated cheese, grated fried nuts, chocolate sprinkler or sesame seeds on the crepe. You can also combine the filling.
Fold the crepe in to two then cut the crepe into 10-12 pieces.

*The recipe makes 10-12 pieces

(Source: melroseflowers.com)

Saturday, February 5, 2011

Bolu Kukus (Steamed Sponge Cake)

Ingredient :

5 egg yolks
4 egg white
250 gram granulated sugar
300 gram flour
½ tsp baking soda
175 cc soda water (Sprite/7Up)
½ tsp vanilla
1 Tbs cocoa for coloring

Directions:

Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.

*This recipe for 20 tin cup cakes

Monday, August 23, 2010

Kue Lumpur, Mud Cakes

Ingredients:

75 gram margarine/butter
250 ml water
150 gram flour, sifted
100 gram sugar
¼ tsp. salt
1 tsp. vanilla
6 eggs
450 ml thick coconut milk
100 gram raisins
½ of a young coconut, the flesh scraped out in thin slivers

Instructions:

Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.
Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.
Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.
Cover again and continue cooking for about 5 minutes. Unfold and serve

*The recipe makes 26 cakes

(Source: melroseflowers.com)

Sunday, August 22, 2010

Pisang Goreng, Fried Banana

Ingredients:

1 ripe black-skinned plantain or 4 small finger bananas (make sure those bananas are sweet)
1 egg
1 tsp. sugar
6 Tbs. flour
water
a pinch of salt
vegetable oil for deep frying

Directions:

Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
Serve while still warm

*Ths recipe makes 4 servings.

(Source: melroseflowers.com)

Tuesday, August 17, 2010

Biji Salak (Sticky Rice Cake in Brown Sugar Sauce)

Rice Cakes Ingredients:

1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt

Directions:

To make Rice Cake:
Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Sauce Ingredients:

3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt

To make the sauce:

Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
Add rice cakes and simmer for 20 minutes.
Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

*This recipe makes 3 servings.

Helpful hints:

When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

(Source: melroseflowers.com)

Dadar Gulung, Stuffed Pancake Roll

Stuffing Ingredients:

2 cups fresh-grated coconut
10 Tbs. grated Java dark brown sugar
1 Tbs. granulated sugar
1 3-inch cinnamon stick, broken in half
¼ tsp. salt

Pancake Ingredients:

1 cup rice flour
½ cup cornstarch
1¾ cups coconut milk
½ tsp. salt
1 egg, beaten
3 drops green food coloring (optional)
Vegetables oil

Directions:

Stuffing:

Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
Remove the cinnamon stick, and set it aside.

Pancake:

Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.
Serve at room temperature.

*This recipe for 10-12 servings.

(Source: melroseflowers.com)

Saturday, July 10, 2010

Perkedel Jagung, Corn Fritters

Ingredients:

sweet corn kernels from 3 corns.
1 Tbs. chives slices
1 egg beaten
2 Tbs. flour
1 cup of oil for frying

Rempeyek Kacang

A Indonesian peanut snack which is delicious as a snack with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.

Ingredients: