Kolak Pisang

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.




Ingredients:

• 1 pandan leaf (screwpine leaf)
• 2 big cubes of Gula Jawa (Javanese Palm Sugar)
• 1 can of Kolang-Kaling (Toddy Palm Fruit)
• 3 large cassava
• 15 bananas
• 5 large sweet potato
• 1 can of coconut milk, add 2 cup of water
• 1 1/2 cup of sugar
• 1/2 teaspoon of salt

Directions:

• Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
• Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
• Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
• Tie knot the screwpine leaf and add it into the pan
• Add sugar, salt, palm sugar, coconut milk, and the water into the pan
• Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:

• Serve warm or cold as desired
• Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
• In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

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Kue Cucur

Ingredients

• 500 g newly pounded rice flour
• 1 tsp soda
• 1 tsp salt
• 500 cc santan from 1/2 a coconut
• 500 g palm sugar or subtitute
• brown sugar
• vegetable oil

Instructions

• sift the rice flour together with the salt
• Cook the santan together with the palm sugar until sugar has dissolved. Strain.
• pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.
• Let stand for an hour until dough rises.
• Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.

About 25 cakes.

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Ikan Kembung Rica-Rica

Ingredients:
3 mackerel
2 tomatoes
3 salam leaves
2 jeruk purut / kaffir lime leaves
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
1/2 tsp salt
6 tbsp oil


Refined, spice bellow:
3 shallots
3 cloves garlic
2 red lomboks (large chilies)
3 cm laos (galangal)
4 cm jahe (ginger)

Preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the tomatoes in thin slices. Heat in a wok the oil and fry the fish brown and done. Put the fish on a plate. Add the bumbu and fry it for 3 minutes. Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes. Pour the sauce over the fish and serve.

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