Jus Tape (Cassava Fermented Juice)

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Ingredients:

  • Fermented Cassava
  • sugar
  • water
  • ice block

Methods:

Blend all ingredients using blender. Pour some chocolate sweet condensed milk on the top. Ready to serve.

Note:

Today I just used my feeling to measure the ingredients. Don’t make it too thick, otherwise is difficult to drink it. Add some more water if you think the mixture is too thick.

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Chicken Nugget ala My Lil Kitchen

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Ingredients:

  • 275 gr chicken mince
  • 200 ml fresh milk
  • 4 slices bread
  • 2 eggs white
  • 75 gr breadcrumbs
  • 2 tbs sago flour
  • 2 tbs mayonaise
  • 1 tbs fish sauce
  • salt and pepper to taste

Additional ingredients:

  • 1 egg, whisk
  • breadcrumbs

 

Methods:

  1. Heat up the steamer.
  2. Soak bread into the milk. Add remaining ingredients except sago flour. Mixed well.
  3. Add sago flour gradually.
  4. Put nugget mixture into the pan.
  5. Steam until set. You can use skewer test. It is set if there is no mixture sticky to the skewer.
  6. Heat up oil in a deep fried pan.
  7. Roll the nugget into the egg, then roll it into the breadcrumbs.
  8. Deep fried until golden brown and crisp.
  9. Ready to eat
Note: you could save the remaining nugget  in the fridge for about 1 week or you could save it in the freezer if you want to save it much longer.

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Putu Ayu

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NCC is stand for Natural Cooking Club. It is one of the biggest foodie community in Indonesia. They hold event called NCC Week. This time the theme is about Jajanan Pasar. Putu ayu is one of Indonesian traditional cake. In indonesia putu ayu is be included into jajanan pasar. I asked my mum to buy the molds for me when she came to visit us this month. I already browsing around to see the recipe for a long time but since i didn’t have the mold yet, I couldn’t try it.

Now it’s my first experience to make putu ayu. It looks simple but it’s not. To find the right recipe and the right texture that I love, I should try more than one time. This time, the taste was perfect but the texture it’s not that spongy like the one I had in my mind. I should try to improve the recipe next time I make it again.

But for now I’d like to share the recipe because sometimes some people love to have cake with this kind of texture. It’s a bit heavy for me though.

PUTU AYU

Source: keluarga Nugraha

Ingredients:

  • 75 gr shredded coconut
  • 100 gr sugar
  • 100 gr plain flour
  • 2 eggs
  • 75 ml coconut milk
  • 1/4 tsp salt
  • pandan paste

Methods:

  1. Spread the molds with oil or margarine. Heat up the steamer.
  2. Using electric mixer, mix eggs and sugar until fluffy.
  3. Add coconut milk, salt and pandan paste. Mixed well.
  4. Put shredded coconut at the bottom of the mold then pour the pandan mixture.
  5. Steamed for about 15 minutes using medium heat.
note: cover the pan lid using tea towel so the fumes not drip on the top of the cake.

 

 

 

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New Props from My Foodblogger Fellow

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Just got them from my foodblogger fellow in Indonesia. Thanks Tika from Cemplang – Cemplung :) Love love love those props very mucho.

 

 

 

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Siomay

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Ingredients:

  • 375 gr fish (I used fish paste)
  • 300 gr prawn
  • 350 gr chicken breast
  • 3 cloves shallot (Here I used 1 shallot, because the size is bigger than shallot in indonesia)
  • 4-5 cloves garlic
  • 1 egg
  • 300-400 gr tapioca/sago flour
  • 2 tbs dried prawn
  • 1 tbs garlic powder
  • salt, sugar and pepper to taste
  • 1 pack wonton skin
  • 2-3 spring onion, thin slices
  • 2 potatoes, steamed
  • 1/4 cabbage, steamed
  • 4 eggs, boiled

Methods:

  1. Mince chicken and prawn.
  2. Ground shallot and garlic.
  3. Mixed fish paste, chicken and prawn mince with grounded ingredients. Add egg, salt, sugar, pepper, dried prawn and garlic powder.
  4. Then add tapioca/sago flour gradually. After the flour mixed well, you can add spring onion.
  5. Take one wonton skin, spread oil on it and put the mixture on the other side and make a bowl shape with your hand. The oil make siomay not stick each other when you put it in the steamer.
  6. Repeat it until all the wonton skin finished. While you do that, you can heat up the steamer.  Don’t forget to spread oil on the steamer.
  7. Put all the ready mixture into steamer and cook for about 10-15 minutes.
  8. Ready to serve with peanut sauce.
  9. How to serve : Put boiled potato and egg, cabbage and siomay on a plate. Pour the peanut sauce on the top of it.
Note: if you don’t like peanut sauce, you can just use sweet soy sauce or no sauce at all.

 

 

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