Kolak Labu Pisang

This time, a dear friend of mine who is also one of the administrator of idfb (Indonesian Food Blogger), Elsye Suranto,  the author of Sarang Japati agreed to be a guest writer on my blog. Let me introduce you with Elsye, tough mom with two homeschooling kids. While she’s busy with her job in the office and idfb, she’s still got time to cook for the family. And she’s got a good eye in her photography work.

Don’t forget to visit her blog, you’ll be amaze with it.

 

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Walaupun Ramadhan sudah lewat tapi beberapa hari lalu salah satu teman membagikan labu dari kebunnya sendiri. Lumayan besar dan saya pun kebingungan untuk mengkaryakan. Biasanya bila Ramadhan tiba berbagai macam kolak sudah ada di daftar menu bulan itu. Walau sebenarnya bisa membeli, tapi ada kalanya saya lebih suka membuat sendiri.

Nah karena saya masih punya banyak stok labu, terpikir untuk membuat kolak sederhana campuran labu dan pisang. Sepertinya tak perlu susah mencari bahan lainnya. Gampang pula proses membuatnya.

kolak-labu-2

 

Kolak Labu Pisang
Bahan :
1/4 buah labu kuning atau sesuai selera
3 buah Pisang raja
4 gundu gula merah
100 gr gula pasir
Sejumput garam
Daun pandan
550 ml air (sesuai selera)

Cara Membuat :
1. Potong-potong labu berbentuk kotak
2. Potong pisang serong
3. Rebus air bersama gula dan garam plus masukan dan pandan
4. Masukan labu kemudian pisang
5. Rebus sampai matang, cicipi
6. Siap dihidangkan

Walau cukup sederhana, kolak pisang labu ini enak dinikmati dengan tambahan es batu.

 

kolak-labu-1

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Teh Tarik

teh tarik

 

Ingredients:

  • 2 sachet jasmine tea
  • 200 ml hot water
  • 50 ml evavorated milk
  • 3 tbs sweet condensed milk


Method:

  1. In a big mug (better use enamel mug or any mug that not made from glass), put 2 sachet tea and hot water. Let it until water changing into really dark colour.
  2. Add evavorated and sweet condensed milk. Mixed well.
  3. Finishing : Prepare another big enamel mug. Pour tea mixture from one mug to another mug but when you pour it, you pull it high and do it a few time until it form a foam on the top.
  4. Ready to serve.

 

You could find this recipe in my 4th book about beverages. Find it in all Gramedia book store all around Indonesia.  Or just buy it online here , here, and here.

 

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Babat Gongso (Jawa Tengah)

Babat Gongso

 

Another guest post from me on Sarang Japati . The author of Sarang Japati  is Elsye, she’s my fellow foodie blogger and  one of indonesian foodblogger admin as well. It was an honour from me to be her guest writer as before i was learnt cooking from her blog. This time i cooked babat gongso for her guest post. Let’s just check babat gongso recipe on Sarang Japati. Enjoy!!!

 

 

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Chicken Cream Soup

chicken cream soup

 

Still got left over from soto ayam, why don’t make something different from it? I try to transform it into chicken cream soup and the taste is not bad at all.

 

Ingredients:

  • 500ml chicken stock from soto ayam
  • 100 ml thickened cream
  • 100 g frozen corn kernel
  • 1 egg, whisked separately

 

Methods:

  1. Boil chicken stock in a pan, add frozen corn kernel. cook about 10 minutes.
  2. Add thickened cream, mixed well. Then add egg, stir it fast.
  3. Cook again for about 5 minutes.
  4. Ready to serve.

 

 

 

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Soto Ayam

soto ayam

 

 

Hmmm……this food are my fav. With rice or no rice…taste like heaven for me…lol……It made from chicken. There are lots of soto ayam varian in indonesia. Different regions have their own variation of it, for instance:

  • Soto Ambengan, originated from Ambengan, Surabaya (West Java). Soto Ambengan is famous for its delicious koya topping.
  • Soto Banjar originated from Banjarmasin (South Kalimantan), recipe here
  • Soto Kudus, from Kudus (West Java)
  • Soto Medan, from Medan (North Sumatera)

and many more.

 

Ingredients :

  • half chicken
  • 100 g rice vermicelli, soak in hot water until tender, let it drain, set aside.
  • 100 g bean sprout
  • 100 g cabbage, shredded
  • 1000 ml water
  • 3 cm galangal
  • 2 bay leaves
  • 1 lemongrass, take only white part
  • 3 kaffir lime leaves
  • salt, sugar and pepper to taste

Additional:

  • 1 lime
  • fried shallot
  • celery
  • 2 tbs canola oil
  • 2 boiled egg

Grounded ingredients :

  • 1 shallot
  • 4 cloves garlic
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 5 candlenuts

Methods :

  1. Boiled chicken with galangal, bay leaves and lemongrass until chicken tender. Set aside. Shredded the chicken.
  2. Heat oil in a pan. Stir fry grounded ingredients until the fragrant come out. Put into chicken stock. Let it boil.
  3. Reduce the heat. Add salt, sugar and pepper. Let it boiled again.
  4. How to serve: Put rice vermicelli, bean sprout, cabbage, boiled egg and shredded chicken in a bowl. Pour hot chicken stock into the bowl. Spread fried shallot and celery on the top and add lime juice. If you like it spicy, you can add sambal/hot chilli.
  5. You also could eat it with warm rice.

soto ayam

 

ENJOY!!!

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