Bubur Ketan Hitam (Black Glutinous Rice Porridge with Coconut Milk)

Black glutinous rice porridge is one of famous Indonesian desserts. This porridge is very easily found in across the nation. Generally, it is served in combination with the mung bean porridge and coconut milk sauce. We can enjoy this street food any time because although it is classified as dessert but many Indonesian eat it for breakfast, for supper or sometimes as snack. It is so delicious to eat in cold or hot. I prefer to eat this porridge in cold, add some ice or eat it right after keep it for a while in refrigerator. 

In Indonesian culinary, black glutinous rice porridge has so many names. In Sumatra (even in Malaysia and Singapore) is known as Bubur Pulut Hitam. While in other part of Indonesia, in Bali, it is known as Bubur Injin. Bubur means porridge in Indonesian and Malay. We can also find this kind of porridge in Thailand with name Khao Neow Dam, served with coconut milk and an extra sprinkling of sesame seeds or toasted coconut grated.  

I love to eat this porridge without addition of mung bean porridge. The taste will be more crunchy but soft inside and watery, of course it is so delicious sweet dessert. I also love to see the colour combination in this porridge, it is harmony between black and white, its glossy blackness and simple white makes it both alluring everyone who eat it for the first time.

So here is the recipe..

Please remember to take enough preparation time to soaking the black glutinous rice a night before you cook them. I prefer to soak it a night to make the rice softer when is cooked.

 

Bubur Ketan Hitam

(Black Glutinous Rice Porridge with Coconut Milk)

Resources : NCC

Ingredients:

Porridge

• 200 grams black glutinous rice
• 150 grams sugar (can be substituted with coconut sugar or palm sugar)
• 2 litres water
• 2 Pandan leaves 
• pinch of salt

Coconut Milk Sauce:

• 250 ml thick coconut milk
• 1/4 tsp salt
• 1 Pandan leaves

Directions:

• Run your fingers through the rice and check for any pebbles or other noticeable impurities. Rinse the rice a few times until the water clears. Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight. The rice will absorb water and grow in size. Then, drain the rice. 
• Cook with water and pandan leaves, bring to boil. Reduce heat to simmer and cook partially covered until soft and thick.  Add sugar and salt, continue cooking with stirring it occasionally until the porridge thicken and sugar dissolved. Turn off the heat. Set aside. 
• For coconut milk sauce, cook thick coconut milk with salt and pandan leaves. We don't add any sugar in this sauce to make it contrast with the sweetened black glutinous rice. 
• When ready to serve, dish the porridge into individual serving bowls and dribble some sauce over each serving.

Poffertjes (Dutch Mini Pancakes)

Poffertjes are traditional Dutch cakes, a bit similar in texture to American pancakes, but Poffertjes have more spongy and light texture. Poffertjes is also well known in Indonesia that is has historical ties as the former Dutch colony. In Indonesia, this cake named Kue Cubit. Poffertjes are cooked in a special cat-iron pan with several small shallow indentations in the bottom. I used the pan that can be used also to make Takoyaki (traditional snack from Japan).

If you search in Google, many original recipe of Poffertjes said that this mini pancakes made from buckwheat flour, but other variation of flour allowed. In Dutch Delight, history told that long time ago when French Revolution happened, due to low shortage of wheat flour led to this pancake was being made by buckwheat flour, that is resulting thicker and tastier taste. 

Poffertjes often served with icing sugar. But it would be nice if we use ice cream or cream and fruit as the topping. In this recipe i fill it with some chocolate sprinkle (jimmies), cheddar cheese, and raisin. So yummy....

I got the recipe from Pinodita. Original source of the recipe from the Primarasa Femina recipe book "Hidangan Peranakan Belanda & Cina".

Poffertjes

Dutch Mini Pancakes

Ingredients:

• 250 g high protein flour
• 75 g castor sugar
• 1 tsp instant yeast
• 3 eggs
• 100 ml evaporated milk
• 300 ml fresh milk
• 50 g butter, melted
• 1/4 tsp salt
• Cheddar cheese, grated > for filling
• Chocolate sprinkles (jimmies) > for filling
• Raisin > for filling
• Powdered sugar for dusting

Directions:

• Mix flour, sugar, and instant yeast in a medium bowl. Stir well. Set aside.
• Heat the milk until lukewarm. Beat the eggs, pour milk and mix well.
• Pour the egg-milk mixture into the flour bowl. Mix it well and make sure there are no lumps in the batter (I use hand mixer with bread beater)
• Add melted butter and salt to the batter. Mix well. Cover the bowl with plastic wrap and allow to rest for 30 minutes.
• Preheat the poffertjes pan and grease with the batter.
• Fill the pan only about halfway or less. Wait for a while. Filled or sprinkle the cheese/jimmies/raisin. Pour more batter in the other part of pan. Let it cook until the bottom has started to harden or look more brown. Use bamboo skewer to turn them around. Pierce the poffertjes with the skewer and use a circular motion to roughly flip the half-ball over the poffertjes that has been sprinkled by cheese/jimmies/raisin before. So that half-cooked batter flows out into the mold to form a ball. Turn them around for several time until well cooked.
• Put them in serving plate and dust with powdered sugar. Ready to eat.

Recipe in Bahasa Indonesia

Pempek (Palembang Stuffed Fish Cake)

Pempek or we can called it Palembang Stuffed Fish Cake is a savoury fish cake delicacy from Palembang, capital city of South Sumatra. It is usually served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuko. Pempek is one of my favourite Indonesian cuisine since I was child. I really love it. I still remember when I got my first pregnant, I ever asked my parents to bring Pempek from Pontianak just because I really want to eat Pempek that is made by my mother's friend. 

Now, I try to make it by myself. So, I don't need to imported  it again from Pontianak, or maybe from the origin place, Palembang. I was so happy because although it was my first experiment to made it I can made it successfully :D But only for Pempek Lenjer, not for the Kapal Selam type, it was so hard to make it perfec.

Pempek dough is made from a mixture of boneless ground fish meat, commonly Indonesian uses Ikan Tenggiri (kind of Wahoo or Spanish macakerel) with water, salt and tapioca. But some of others uses Ikan Gabus (Snakehead fish) or Ikan Belida (Featherback fish). Many people said the best tasting pempek are made from Ikan Belida, but it is so difficult to find that fish in Malang, very rare, so I use the usual thing and easy to find, Ikan Tenggiri.

The other important part of this cuisine is Kuah Cuko. The colour of this sauce is dark brown. Just make sure you made the sauce from palm sugar (gula aren), because it will give good colour of the sauce better than if you use brown sugar/coconut sugar (gula merah). But the best thing will always gula merah Linggau, palm sugar from Palembang.

 

Pempek (Palembang Stuffed Fish Cake)

Source: NCC

Ingredients:

Basic Dough:

• 500 grams boneless ground Ikan Tenggiri (Spanish macakerel) meat
• 100 milliliter icy water
• 1 egg
• 25 grams wheat flour
• 1 tablespoon salt
• 1 teaspoon sugar
• 4 clove garlic, minced
• 100 milliliter water
• 400  grams sago flour (Tepung sagu tani)
• 3 tablespoons Tang Mien Flour (wheat starch flour)

Kuah Cuko:

• 250 grams palm sugar
• 50 grams tamarind
• 1 teaspoons ground dried shrimp
• 2 cloves garlic, minced
• 750 milliliter water
• 2 tablespoons rice vinegar
• bird eyes chilies, ground 
• salt

Directions:

Basic Dough:

• In a bowl, mix boneless ground fish meat, icy water, and egg. Mix well (use your hand better than spoon). Take in chiller until thicken.
• In a bowl, mix wheat flour, sugar, salt, minced garlic, and water. Stir it while boiled in small heat. Stir continuously until thicken. Leave it cold and take in chiller after that.
• After 30 minutes, take out all the ingredients that you put in chiller. Mix all ingredients in different two bowl into one bowl. Mix well (use your hand again).
• Add sagu flour and tang mien flour gradually while you knead the dough slowly until smooth and not sticky in the hand.
• In a big pot, boil water. Add some cooking oil to make Pempek looks shiny and didn't stick each other while boiled.
• On your work table, dust sagu flour. And also don't forget to dust your hand also with sagu flour.
• Take a small amount of Pempek dough, shape it into ball (if you make Pempek adaan), or shape into long cylindrical (if you make Pempek lenjer), and you can also add chicken egg wrapped within the dough (Pempek kapal selam).
• Plunk Pempek into a pot of boiling water. Let pempek float. Take it and leave it cold.
• Deep fry until golden brown. Serve with kuah cuko and cucumber chopped. You can also add some noodles or ground dried shrimps to enrich the flavour.

Kuah cuko:

• In a saucepan, add water, tamarind, palm sugar. Let the sugar dissolve and wait until boil.
• Add minced garlic, ground dried shrimp, ground bird eyes chilies, salt. Bring to boil. Turn off the heat. Add vinegar. 
• Strain it. Ready to be served.

Lumpia Sayur (Vegetable Spring Roll)

Spring roll or Indonesian called it with "Lumpia", are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn (春卷) found widely in Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.

I do love spring roll. My mother usually make this for me and my family when Ramadhan (fasting month) come or make it only for snack in our daily. Although fried spring roll is more crunchy than this one, but in my personal taste I like the one that is not fried better than the fried one. I love the authentic taste of the original flavor of spring roll wrapper.

This recipe is adapted from Resep Keluarga Nugraha which I changed the filling. In original recipe used chicken meat, shrimp, and bamboo shoot. Just because my husband is a vegetarian, so I only use bamboo shoot, sprout, and carrot for the filling. I didn't make the dipping sauce as the recipe written. I only serve this with simple chilli sauce, bird's eye chilli pepper, and spring onion.

Lumpia Sayur (Vegetable Spring Roll)

Category : Appetizer and Snacks

Style : Indonesian

Servings : 20 spring rolls

Ingredients

Wrapper, mixture:

·         110 grams all-purpose flour

·         60 grams rice flour

·         2 eggs, beaten

·         350 ml water

·         5 tablespoons cooking oil

·         ½ teaspoons salt

·         ½ teaspoons chicken bouillon powder (optional)

Fillings:

·         6 medium-sized shallots

·         4 cloves garlic

·         120 grams bamboo shoot, finely chopped

·         120 grams carrots, finely chopped

·         100 grams sprouts

·         2 tablespoons oyster sauce

·         2 teaspoons sugar

·         ½ teaspoons salt

·         ½ teaspoons pepper

Dipping sauce:

Hot chili sauce

Directions

1. Wrapper : made thinly wrapper using a 20 cm-frying pan
2. Filling : Sautee garlic and shallot at a medium-high heat in a pan until fragrant. Add bamboo shoot, carrot, and sprout. Stir evenly. Add oyster sauce, sugar, salt, and pepper until well-cooked. Remove from the heat and leave it in room temperature.
3. Take a spring roll wrapper and fill with approximately 1 tablespoons of filling mixture. Wrap and shape it.
4. Serve the spring rolls with the hot chili sauce, bird’s eye chili pepper, and spring onion.

Ekkado Udang (Prawn Ekkado)

Ekkado is one of Japanese cuisine that is very simple to make. Long time ago, one of Japanese family restaurant in Indonesia, Hoka-hoka Bento, still didn't get "Halal" label from MUI (one of government institute which the member are Indonesian Ulama). So just because I really want to eat this, I try to made it by myself after I read the recipe from this blog.

Ingredients:

• 200 grams prawns, chopped finely
• 5-7 cloves garlic, chopped
• 2 eggs, take the egg white only
• 2 tablespoons corn starch
• salt
• pepper
• sugar
• 1 sheet bean curd, cut into 10x10 centimeter, or as you like. Immerse it in warm water. Remember not to long to immerse it, it could make the bean curd fragile and hard to shape)

Directions :

• Add chopped prawns, garlic, corn starch, salt, pepper, sugar, and egg white. Stir well.
• Once the bean curd are soft, lay them flat. You can spread/sprinkle small amount of water to the sheet. Put some of the chopped prawn base recipe in the middle. Then make a wrap of the bean curd so it form a money bag. Tie the top with cooking string.
• Prepare the steamer, and make sure the steamer has been hot enough before you put it. Steam it for 15-20 minutes. Set aside after cooked and put off the cooking string.
• Deep fry them in the hot oil until golden brown. Just make sure that you lower the fire once they are hot so you don't burn the wrapper before the filling is cooked. Ready to be served.
• To make them look pretty, change the cooking string with shallot cut into strips or use green onion or chives once they are cooked.

Brokoli Balut Tepung

Brokoli yang warnanya menarik hati ini *cinta ama warna hijau sih * membuatku berpikir keras bagaimana cara mengolahnya agar sanggup menggugah selera *duh... bahasanya... *. Aslinya aku jarang banget make brokoli, soalnya rasanya yang sedikit aneh membuatku agak mikir juga klo mo makannya Kecuali aku dah bener-bener yakin, kalau ni brokoli dimasak rasanya enak.

Nah, resep hasil eksperimen di dapur kecilku ini ternyata sanggup meluluhlantakkan nafsu diri untuk terus mengunyah, mengunyah, dan mengunyahnya. Tak henti-hentinya mencocolnya dengan saus sambal *hiperbola dikit deh*. Eh tapi emang bener, beberapa kali bikin ini, mesti deh, tukang gorengnya (saya-red) suka sebel. Lha gimana gak sebel, wong belum kelar ngegoreng, ni brokoli tepung sudah tandas duluan dan hanya meninggalkan piring yang licin. Siapa lagi coba kalau bukan orang rumah yang menyerbunya... Hiks.... *kokinya malah kebagian jatah akhir

Ini dia penampakan brokoli goreng hasil penyelamatan tingkat tinggi sebelum habis tandas tak tersisa.  Buat para ibu yang anaknya gak suka makan brokoli *kayak yang punya MP ini *, resep ini layak dicoba lho....

 

Bahan-bahan:

• 1 buah brokoli, siangi, cuci bersih

Bahan Pelapis:

• 150 gr tepung terigu protein sedang
• 50 gr tepung beras
• 25 gr tepung kanji
• 1/4 sdt baking powder, biar renyah
• 1/4 sdt merica bubuk
• 1/2 sdt garam
• air secukupnya

Bumbu Halus:

• 3 siung bawang putih
• 1 sdt ketumbar
• 2 sdt garam
• 1 butir kemiri

Cara Membuat:

• Brokoli yang sudah dicuci bersih direndam di dalam air garam sekitar 15 menit. Kemudian dicuci bersih lagi.
• Campur bumbu halus dengan bahan pelapis sampai rata. Sedikit demi sedikit masukkan air sambil tetap diaduk rata. Air dimasukkan sampai diperoleh derajat kekentalan yang cukup. Bahan pelapis tidak terlalu kental ataupun keenceran, bisa dikira-kira sendiri.
• Celupkan brokoli ke dalam bahan pelapis. Goreng dalam minyak yang sudah dipanaskan sampai matang.

Tahu Balut Daun Singkong

Bener-bener deh ini masakan nekat. Hanya bermodalkan pengalaman pernah makan gorengan tahu yang dihancurin terus dilapisi ama daun singkong di warung pas zaman-zamannya masih kos di deket kampus.

Kebetulan di lemari es masih sisa daun singkong sisa bikin pecelan kemarin, trus ada tahu. Lagi bosen dengan tahu yang cuma digoreng polosan atau pake tepung. Akhirnya muncul ide, kenapa ga coba bikin gorengan tahu kayak zaman dulu itu ya. Seingetku sih pernah liat resepnya di majalah, tapi kenapa pas lagi butuh ta' cari-cari ga ketemu yaks. Huaaaa......


Trus gimana dong????
Ya nekat lah... Eksperimen aja...


Setelah ublek-ublek eh jadi juga...
Walau rasanya belum bisa menyamai bikinan ibu-ibu di warung makan itu...
Tapi ga apa2 lah.. Setidaknya sudah terpuaskan nafsu memasaknya, hahahaha 

Bahan-bahan:

• 1 ikat daun singkong
• 2 kotak tahu cina, haluskan
• 1 buah telur, pisahkan kuning dan putihnya
• Minyak secukupnya, untuk menggoreng

Bumbu:

• 3 siung bawang putih, haluskan
• 1 sdt merica halus
• 1 sdm kecap inggris
• 1 sdt garam
• 1/2 sdt kaldu bubuk (aku ga make, optional)

Bahan Pelapis:

• 1 butir telur, kocok rata

Note:
Kalau mau nambahin daging cincang atau irisan cabe rawit dicampurannya gpp kok, sesuka hati aja.

Cara Membuat:

• Rebus daun singkong sampai setengah matang. Kalau mau tau dah matang atau belum liat aja warna daunnya, setengah matang pas warna hijaunya masih bagus. Tiriskan.
• Haluskan tahu cina. Campur dengan bawang putih yang sudah dihaluskan. Tambahkan merica, garam, kecap inggris, kaldu bubuk.
• Jika rebusan daun singkong sudah dingin. Tata daun singkong dengan susunan yang rapat. Daun singkongnya ditumpuk-tumpuk, sesekali diolesi putih telur biar lengket. Kalau sudah taruh campuran tahu dan bumbu tadi di atas daun singkong. Trus gulung daunnya (kayak mau ngegulung sushi atau rolade gitu lho). Ikat gulungan tadi dengan benang.

• Kemudian gulungan singkong tadi dikukus sekitar 30 menit. Sisihkan.
• Potong kukusan singkong gulung tahu tadi menyerong. Balur di dalam telur. Goreng sampai berwarna kecoklatan. Tiriskan.
• Hidangkan dengan cocolan sambel. Oishii ne...

Kotak Tahu Pedas

Nah, resep kali ini mudah banget membuatnya. Bahan dasarnya tahu, gampang banget kan mencarinya di pasar. Tahu yang dipake yaitu tahu cina yang putih-putih itu. Kalau tidak suka pakai daging (terutama buat yang veggie) unsur dagingnya bisa dihilangkan. Terus kalau tidak begitu suka pedas, maka cabainya bisa dikurangi atau malah tidak pakai sama sekali. Makanan ini bisa dijadikan cemilan, dicocolin ke saus sambel pedes. Oishii ne....

Silakan mencoba..... *mencoba bikin sendiri maksudnya :P

Ingredients:

• 2 buah tahu cina, haluskan
• 2 butir telur
• 200 gr daging cincang, tumis
• 12 buah cabai rawit merah, haluskan
• Minyak secukupnya, untuk menggoreng

Bumbu:

• 3 siung bawang putih, haluskan
• 1 sdt merica, haluskan
• 1 sdm minyak wijen
• 1 sdt kecap asin
• 1 sdt garam
• ½ sdt kaldu bubuk

Bahan pelapis:

• 2 butir telur, kocok rata

Directions:

• Campur tahu yang sudah dihaluskan, telur, tumisan daging cincang, cabai rawit, dan bumbu. Aduk rata.
• Siapkan mangkuk plastik kecil, olesi minyak.
• Isi dengan adonan tahu. Lakukan hingga adonan habis.
• Kukus selama 30 menit. Angkat, biarkan dngin.
• Keluarkan dari cetakan, lalu celupkan dalam telur kocok.
• Goreng dalam minyak yang panas hingga kuning kecoklatan. Angkat, sajikan.

Note :

• Kalau tidak punya mangkuk plastik kecil-kecil bisa pakai loyang segiempat (ukuran seadanya) atau bisa juga pakai pinggan tahan panas. Setelah jadi (sebelum dicelupkan ke telur), tahunya dikeluarkan dari loyang terus dipotong-potong sesuai selera. Saya sendiri karena tidak punya alatnya jadilah cuma pakai mangkuk tahan panas terus saya potong kotak-kotak.
• Kalau ada yang veggie, unsur dagingnya boleh dihilangkan. Saya kemarin membuatnya juga tidak pakai daging coz Hubby veggie.

Rolade Tahu

Resep rolade tahu ini dapet dari buku Aneka Masakan Tahunya Demedia. Resep asli sih isinya sosis, tapi berhubung si Hubby veggie jadilah dengan kreativitas tingkat tinggi tu sosis diganti sama wortel rebus. Kenapa milih wortel?? Soalnya warnanya orange. Biar semarak aja sih tu penampakannya, secara sosis kan juga warnanya merah-orange gitu, hehehehe.... Kalau katanya Hubby yang nyicip rasanya sih kayak pepes tahu.  Ni rolade kalau dimakan sama sausnya pasti lebih enak, tapi sayang waktu itu gak bikin sausnya. Jadilah makannya dicocolin ama saus sambel botolan.

Bahan Kulit:

• 6 butir telur
• ½ sdt garam
• 4 sdm minyak
• Alumunium foil secukupnya, untuk membungkus

Bahan Bumbu Isi:

• 400 gr tahu putih, haluskan
• 1 butir telur
• 1 batang daun bawang, iris halus
• 3 siung bawang putih, haluskan
• 1 sdm saus tiram
• 2 sdt kecap asin
• 2 buah wortel ukuran sedang, potong memanjang, rebus

Cara Membuat:

• Campur telur dan garam, kocok lepas.
• Buat dadar sebanyak 6 buah, sisihkan.
• Campur semua bahan dan bumbu isi, aduk rata. Bagi menjadi 6 bagian.
• Siapkan alumunium foil. Letakkan selembar dadar diatasnya. Beri satu bagian isi, ratakan. Beri satu buah potongan wortel rebus, lalu gulung.
• Bungkus dgn alumunium foil.
• Kukus selama 30 menit. Angkat, dinginkan. Potong-potong sesuai selera.

Note:

• Di bagian isi boleh ditambahin udang kupas yang dicincang halus

Brokoli Siram Saus Cumi

Love squid so much.. I took the recipe from Blueband's wrap, hehehe...

Ingredients:

• Brocoli (medium size), cut into small pieces, I would like to cut it each florets
• 500 g squid
• Small lime, squeeze to get the juice
• 150 g oyster mushroom, cut into small pieces that you like (you can substitute to others mushroom)
• 300 ml of water
• 3 tbs oil

Seasonings:

• 5 cloves garlic, finely chopped
• 1 onion (medium size), thinly sliced
• 2 cm ginger, crushed
• 1/2 tsp pepper
• 3 tbs chili sauce
• 5 tbs tomato sauce
• 1 tbs soy sauce/fish sauce
• 1/2 tsp salt
• 1 tbs sugar
• 1 tbs cornstarch, dissolved in approximately about 50ml water

How to Make:

• Discard skin and squid guts. Cut in half, then slice cross each other. Cut about 3 cm. Sprinkle with lime juice and let's stand it for 10 minutes. Then wash it with half-boiled water.
• Boiled broccoli, add salt into the boiling water (don't add to much, you can estimate how much that you need by yourself. It just to enhance the taste of broccoli and to make it stay looked green after boiled). Boiled it until wilted. Drained after that.
• Saute garlic and onions until fragrant. Add the squid and ginger. Stir it.
• Add water, pepper, chili and tomato sauce, soy sauce/fish sauce, salt, and sugar. Stir until boiling.
• Add mushrooms and cook until all the ingredients cooked well.
• Pour the cornstarch solution while stirring constantly. Cook it until you can see the water bubbling. The the squid sauce has been finished.
• Pour the squid sauce over the steamed broccoli that you have been arrange on the plate. Serve while warm would be better....