Saturday, March 7, 2009

Winner Announcement



Finally after some time of waiting I proudly announce the winners for the (Almost) Forgotten Indonesian Culinary Heritage a whittycute.com Foodie Event 2009.

I hope the waiting is worthwhile and without further ado here are the winners.

Food Category:

First Winner

Food 1rd Winner

Tumpang Pijer
@Haley Giri on Multiply by Haley Giri from Solo, Indonesia

Tumpang Pijer


Judge comment:
Hidangan ini sungguh unik dan langka, dilengkapi dengan cerita yang menarik dan resep yang mudah diikuti. Sayangnya, tulisan ini tidak mampu membuat saya ngiler, sekalipun sangat berhasil membuat saya berkeinginan untuk mencari dan mencicipinya.

The winner will receive this book:
First Food Winner
Cooking Ingredients the ultimate cook's guide with 1900 foods shown in 2300 photographs.


Second Winner


Food 2nd Winner

Pindang Tetel ala Rembang
@Mlebu Pawon by Deetha H from Semarang, Indonesia

Pindang Tetel ala Rembang

Judge comment:
Uraiannya jelas, penulisnya juga tahu bahwa di Kedungwuni (pinggiran Pekalongan) ada sajian dengan nama mirip, tetapi sangat beda penampilan maupun citarasanya.

The winner will receive this book:
Second Food Winner
Delicious Pastries. A book covering all yummy pastries from pies to ├ęclairs.



Third Winner

Food 3rd Winner

Gangan Ikan Kelik/Lele
@Kedai Hamburg by Retno Prihadana from Hamburg Germany

Gangan Ikan Kelik/Lele

Judge comment:
Tulisan ini bikin ngiler. Khususnya karena saya pernah ke Bangka/Belitung dan kenal masakan ini. Rincian ceritanya membuat saya terkenang masakan segar ini.

The winner will receive this book:
Third Food Winner
Wilton Gifts from the Kitchen. A book full great recipes for food related gift giving ideas.


Overal judge comment regarding this event:
Saya senang membaca semua entries yang masuk. Foto-fotonya bagus, dan sungguh-sungguh tampak adanya minat dan niat untuk melestarikan berbagai makanan/jajanan khas Nusantara yang sebagian telah menjadi langka. Sulit untuk memilih tiga yang terbaik. Masing-masing entry memiliki bobot yang patut diacungi jempol. Salut untuk Rurie yang menyelenggarakan acara ini.


Photo Category:

First Winner


Photo 1rd Winner

Mie Kopyok/Mie Lontong Semarang
@Mochachocolatarita by Rita Xue from Hong Kong

Mie Kopyok Semarang

Judge Comment:
The top down angle with the shallow Depth of Field and the plate framing the dish is great to keep an otherwise too busy food as simple as possible. The dominant ornament on the plate helps here to separate the food from the background. The focal plain on top of the dish is adding depth and so does the more structural lighting.Although I don't know what the food "really" is it looks very appealing, the styling quite natural and casual. The single ingredients are to be seen.

The winner will receive this book:
First Photo Winner
Desserts by James Martin, a well known chef from UK. You would literally drooled when you see his French fruit tart or Swiss roll.


Second Winner

Photo 2nd Winner

Tutug Oncom
@Dari Dapur Saya by Elsye Suranto from Jakarta, Indonesia

Tutug Oncom

Judge Comment:
The all in white setting is well done and it would have been on first place when the focal plain and sharpness would have been on the top of the dish and not on the rice below. The lighting is well done giving enough definitions and contrasts without any blow out of the highlights. I like the minimal layout, because it gives attention to rice, but makes the spoon with food the highlight. And because of that, the spoon should be in full focus. The rice looks very good and very appealing. I like the presentation of the other food in a spoon. So it is shown better. And of course you still have white rice.

The winner will receive this book:
Second Photo Winner
Sushi, a book covering all from California sushi to hand roll sushi.


Shared Third Winner

Photo 3rd Winner

Jadah Manten
@Kitchen Cake by Chera from Chiangmai, Thailand

Jadah Manten

Judge Comment:
The presentation is very unique and very carefully made. Any other angle than the top down wouldn't pay attention to this wonderful styling. The lighting is well done and balance. The food looks very appealing. For such a top down angle it is essential to keep the focal plain on the food. But while the food in upper part is in focus, the food in lower part is slightly blurry. I wished ithe focal plain would have been in lower part.


Gangan Ikan Kelik/Lele
@Kedai Hamburg by Retno Prihadana from Hamburg, Germany

Gangan Ikan Kelik/Lele

Judge Comment:
I like the lighting, which is a bit on the yellow side making for a nice warm and comfortable color mood. The little pot is using the main diagonal line and its color is a great contrast to the plain background. I wished the focus would have been set on the fish in the pot, but I found the main focus on the lid of the pot. The background styling is a nice idea, because the different ingredients are giving structure to the otherwise too plain black color. And the ingredients also give you a hint of what the soup with fish could taste.

Each of shared winner will receive this book:
Third Photo Winner
Dutch Cooking Today. A book covering all Dutch delicacies ie; bitterballen, Dutch apple pie.

Congratulations to all winners, you have done great job and for all of you who haven't won this time, don't be disappointed as all of you have done tremendously great job in preserving Indonesian culinary heritage and of course there would always be next time.

For all winners you can grab the winning badge and display it proudly on your blog :)

Thank you so much for both judges; Bondan Winarno and Thorsten Kraska for sparing their busy schedule for judging this event.

See you on the next event!!

Disclaimer:
- All winners and prizes are non negotiable therefore there wouldn't be any further correspondence regarding that.
- Prizes will be delivered to winner's address by post but I'm not responsible for the time and date of receipt.

Saturday, February 21, 2009

Round Up

Button Event

I'm proud to present you the round up for (Almost) Forgotten Indonesian Culinary Heritage a Whittycute.com Foodie Event 2009. In the entries I found some food I've never even heard of and some food I only knew by name. And all the beautiful photos of the food made me drool even more.

Thank you for all the fabulous entries and enjoy the round up.

Click Whittycute Foodie Event on Flickr to view the photos only.

Soon the judges will come with their final decision. Come back soon to check the winner!!!

Disclaimer: all photos and written content are copyrighted to their own respective author and photographer. If you would like to use them please ask them first!!!

Friday, February 20, 2009

Wedang Cemoe

Wedang Cemoe

Like some of my foodie blogger friends, I found it a bit hard to decide what the (almost) forgotten Indonesian culinary heritage is. The main reason is because geographically I have not resided in Indonesia for almost 5 years and I am not sure whether what I thought to be an (almost) forgotten is almost forgotten and that indeed it is hard to find there in its origin. Even though at heart I am still attached to Indonesia. Thus I just go with memory of my childhood.

I was born and raised in a small village in Pati, Central Java until finishing my high school and then moved to Yogyakarta to study. When I was studying in Yogyakarta, my family decided to moved to Solo, which is an hour away from Yogyakarta. Since I spent my life time longer in Pati than in Solo, I have more fond memories of my home and childhood in Pati. Even though Pati is at coast, it can get a bit cold and wet during rainy days. I remember my Mom used to make this hot ginger drink for us to keep us warm and to comfort us when we had cold or flu. It is called cemoe. It is not just a hot ginger drink, but the uniqueness is on the other ingredient/s added.
In Pati, normally young coconut meat is the only additional ingredient, whilst in Kediri it can be roasted peanut, sago pearls, bread, glutinous rice and coconut milk that are added.

Cemoe is mentioned in a literature and fiction book written by Umar Kayam "Para Priyayi" as a drink of Para Priyayi which has been hard to find. Therefore I believe, this hot drink is an (almost) forgotten Indonesian culinary heritage. The reason why it is (almost) forgotten may lay on practical things. As modernization comes along the way, people choose every thing instant and ready to use. They do not bother to cook/prepare it from scratch. There is instant ginger drink and people can just add some hot water and stir and drink it instantly, no need to peel, no need to boil water nor to add sugar...it all comes in one small package and it is widely available at stores. As for me, the one from real ginger is still the best. So let me share the recipe which used to be our family favorite drink during rainy days.

Ingredients:
- 150g ginger roots, peeled and bruised
- 500ml water
- 1 block of coconut sugar (Indonesian-gula jawa)
- 1/2 can of young coconut meat, cut into small squares
- 3Tbsp of sugar

Directions:
In a pot, bring water into boiling. Then add ginger and continue to cook for another 3minutes. Add coconut sugar and sugar and stir it well until all dissolved. Remove it from stove. To serve, place 2Tbsp full of cut young coconut meat in a cup/glass. Pour the ginger drink in it and serve immediately.

Source: Mom's recipe

Lidia Sianturi
Lidia Sianturi from Edmonton, Canada
Bianca's and Jordan's Mum
Wedang Cemoe

Tutug Oncom

Tutug Oncom

Siapa yang ga kenal oncom, makanan murah meriah yang punya rasa khas. Warnanya berbeda-beda ada yang agak kehitaman dan yang kemerahan atau orange. Jujur saya bukan penggemar berat oncom, tapi kalo dibuat isian comro yang pedas saya suka sekali.

Oncom dengan mudah bisa di beli dipasar tradisional ataupun di tukang sayur yang lewat depan rumah :D. Kali ini utuk meramaikan eventnya Rurie saya mencoba membuat Tutug Oncom, salah satu makan tradisional dari daerah jawa barat.

Cara membuatnya pun terbilang mudah. Hanya dengan dua kotak oncom kamu bisa merasakan tutug yang enak ini.

2 kotak oncom (haluskan atau di penyetkan)


3 siung bawang putih

6 siung bawang merah

4 cm kencur atau bisa ditambahkan bila suka

Daun salam

2 cm Lengkuas

Garam

Gula

Cabe (optional)

Cara membuat :


Haluskan bawang putih, bawang merah dan kencur, kemudian tumis hingga harum

Masukkan daun salam dan lengkuas kemudian masukan juga oncom yang sudah dipeyetkan tadi.

Tambahkan gula, garam bila suka bisa ditambahkan penyedap rasa.

Siap dihidangkan , lebih enak bila setelah matang dimasukkan kedalam daun pisang dan dibakar.

Elsye Suranto

Elsye from Jakarta, Indonesia
Dari Dapur Saya
Tutug Oncom


Kembang Tahu

Kembang Tahu

Tahukan eventnya Rurie, "Almont Forgotten Indonesian Culinary Heritage. Hmm dari awal bulan mencari resep yang 'hampir terlupakan alias langka' susah banget, lagi ga kepikiran gitu. Akhirnya inget makanan ini, dulu waktu kecil aku sering beli dari pedagang keliling yang kadang2 lewat depan rumah. Namanya Kembang Tahu, setelah googling ternyata di Semarang dikenal dengan nama Tauwa atau Wedang Tahu. Di Jakarta dikenal dengan Kembang Tahu sama dengan di Bandung.

Ga tau deh makanan ini awalnya banget dari mana. Juga mengenai kelangkaannya bagaimana, tapi kalau di sini aku dah jarang nemuin. Cuma bbrp tempat yang aku tahu jualan ini. Bahan dasar pembuatannya bisa dari kembang tahu atau susu kedelai. Aku memilih membuatnya dengan susu kedelai karena terlihat lebih simple. Hasilnya enaak.. sama dengan yang biasa aku beli dulu, tapi teksturnya belum 100% serupa, apa harus menggunakan kembang tahu??

Jangan menyepelekan bahan dan cara buat yang sangat simple ini, karena rasanya yang lezat dan manfaatnya bagus banget untuk tubuh kita:)

Source: http://www.dunia-ibu.org
(1/2 resep):

250 ml susu kedelai
300 ml air
1/2 bungkus agar-agar
garam

saus:
125 gr gula merah, sisir
75 ml air
25 gr jahe, memarkan

Cara:
- Didihkan susu, air, agar-agar & garam sampai mendidih. Dinginkan dan biarkan beku.
- Saus, didihkan semua bahan, saring.
- Iris tipis kembang tahu, siram dengan sausnya.

Vin Wong
Vin Wong from Bandung, Indonesia
Vintage's Kitchen
Kembang Tahu

Dodongkal

Dodongkal

Dodongkal adalah salah satu makanan favoritku dari kecil sampe sekarang... sayangnya disini ga ada yang jualan biasanya di daerah tempat tinggalku di indo yang jualan dodongkal ini ibu2. Setiap pagi aku selalu nunggu beliau lewat di depan rumah dengan teriakannya yang khas "dodongkal...dodongkal..."

Nah di jaman modern sekarang ini dodongkal makin susah dicari karena banyak jajanan modern yang di jual tapi seleraku tidak pernah pindah ke lain hati "ceilah" masih suka kue ini. Kalo aku mudik ke indo ini adalah salah satu makanan yang di buru.
Buatnya gampang2 susah menurut aku, salah satu bahannya terbuat dari tepung beras... sayang disini adanya tepung beras yang udah jadi kalo bisa giling sendiri berasnya mungkin lebih mantaf rasanya.


Resep Dodongkal

Bahan :

- 1,5 kg tepung beras yg sudah diolah setengah matang.
- 500 gram gula merah disisir halus
- 1 butir kelapa setengah tua, parut memanjang
- garam 2 sdt
- air 500 ml. (garam dilarutkan dalam air)
- beberapa lembar daun pandan


Cara membuat :

1. Siapkan kukusan kerucut dan dandang tinggi (seeng kalo orang sunda bilang), didihkan air sampe beruap banyak, bisa juga air kukusan diberi daun pandan agar wangi.

2. Siapkan kukusan bambu, (supaya berdiri saya taruh dipanci kosong yang tinggi).

3. Campurkan 1/2 butir kelapa parut dengan tepung beras, beri air garam sedikit2, aduk hingga lembab dan berbutir2.beri beberapa lembar daun pandan di dinding kukusan., kemudian sendokan gula merah, tepung beras secara berselang seling sampai habis.memberikan lapisan gula merah, jangan terlalu tebal, cukup tipis saja. Sedangkan lapisan tepung beras agak lebih tebal.

4. Lapisan tepung terakhir agak dikumpulkan ditengah jangan melebar ke pinggiran kukusan bambu. tutup dengan daun pisang, setelah itu tutup dengan tutup panci. kukus sampai matang. Cek 15 menit kemudian, lihat apakah sudah padat menyatu, jika belum, berikan waktu 5 menit lagi dan cek kembali. setelah matang angkat, tumpahkan sekaligus diatas tampah atau baskom besar beralas daun pisang. bentuk kerucutnya itu unik...

Source : Dapur Fifi

Rita Herni
Rita Herni from Portland, USA
Dapurnya Rita
Dodongkal

Gangan Ikan Kelik/Lele

Gangan Ikan Kelik/Lele

This is my entry for " (almost)Forgotten Indonesian Culinary Heritage event" hosted by Rurie. The rest of story, I´m going to write in Bahasa Indonesia. You can see my first Gangan recipe using Mackerel Fish/Belitung style fish soup with cassava here.

Gangan Ikan ini merupakan masakan asli dari daerah Belitung, yang mengingatkanku pada masa kecil. Masih terbayang dalam ingatan, ketika nenek masih ada, beliau sering sekali mengolah Ikan untuk di Gangan. Biasanya beliau menggunakan jenis ikan Bulat, ikan Ilak, Lele (bahasa Belitungnya: Kelik) ataupun Ikan Pari. Ada lagi tambahannya yg unik: Singkong!, entah kenapa bagian ini jadi favorit.....kalau sudah jadi Gangan Ikan...paling sukaaa banget mancing singkongnya :)).

Aroma kayu bakar tempat nenek masak di dapurnya yg sangat sederhana, membuat masakannya selalu nikmat. Walaupun jaman itu, rumah nenek sudah memiliki fasilitas listrik, beliau lebih suka memanfaatkan kayu bakar yang mudah ditemukan di halamannya yg penuh dengan aneka pohon buah-buahan.

Ahh....untungnya singkong dan ikan Lele beku masih bisa didapat di toko Asia di Hamburg, akhirnya bisa juga ikutan eventnya Rurie. Btw, kenapa Lele bahasa Inggrisnya Catfish yahh...hm....karena ada kumisnya kali ya :))

ingredients:
500 g Ikan Kelik/lele/Catfish (Clarias macrocephalus)/Gelber katzenfisch, discard inside, wash and cut into pieces
500 g cassava, cut into pieces
1 l water
2 bay leaves/daun salam
1 tablespoon tamarind paste + 100 ml hot water, sifted
1 teaspoon sugar, salt to taste

spices to grind: 3 shallots, 3 candlenuts, 2 cloves garlic, 2 cm ginger, 2 cm galangal, 3 cm turmeric, 4 bird´s eye chillies, 1 tsp shrimp paste/terasi/belacan, 2 cm lemon grass (take the white part only)

directions: Boil water in a saucepan. Add spices, tamarind juice, bay leaves and cassava. Lower the heat, add catfish, salt and sugar to taste. Simmer until the fish and cassava quite tender. Be careful not to overcook or they will disintegrate.

Retno Prihadana

Retno Prihadana from Hamburg, Germany
Kedai Hamburg
Gangan Ikan Kelik/Lele

Thursday, February 19, 2009

Rujak Kalimantan

Rujak Kalimantan

Untuk event ini saya coba menyubang satu resep yg sebetulnya mudah sekali membuatnya tetapi juga cukup menyita waktu karena ada bahan yang perlu dimasak hingga matang.

Mendengar namanya mengingatkan saya kepada popo/nenek (ibu dari ayah) yang dulunya sebelum hijrah ke Jakarta tinggal di pulau Kalimantan, Kalimantan Barat khususnya.
Di Jakarta mudah sekali menemukan beraneka ragam rujak, tetapi untuk rujak yang satu ini agak sulit karena hanya bisa ditemukan didaerah tertentu saja dimana peranakan cina yang berasal dari Kalimantan tinggal.

Rujak Kalimantan dibuat dari bahan-bahan yang murah namun belum tentu mudah didapat, seperti bengkuang, di Hong Kong bengkuang jarang ditemukan, hanya ada pada saat-saat tertentu.
Keunikan dari rujak ini adalah adanya ebi kering sehingga menambah kemewahan rasa rujak tersebut.

Selain bahan-bahan yang disebutkan, untuk membuat rujak ini diperlukan juga cobek/lesung untuk memudahkan pencampuran bumbunya.

Berikut adalah bahan-bahan yang digunakan, untuk ubi merah, nanas dan bengkuang, semua dibuang kulitnya (kecuali ketimun, tidak perlu dikupas kulitnya semua, sisakan sedikit agar terasa lebih gurih), cuci bersih dan dengan lap tissue dapur hingga kering.

Bahan yang dibutuhkan :

  1. Ubi merah mentah, pilih ukuran yang kecil di serut menggunakan pisau pemotong kulit buah, 10 lembar.

  2. Nanas, 10 potong, ukuran disesuaikan dengan potongan ubi merah.

  3. Bengkuang, 10 potong, ukuran disesuaikan dengan bahan-bahan yang lain.

  4. Ketimun, sisakan sedikit kulitnya supaya lebih terasa gurihnya, 10 potong.

  5. Siapkan semua bahan di dalam wadah/mangkok yang cukup besar.

Bumbu :

  1. Kacang tanah, 200 gram disangrai dengan sedikit minyak hingga matang, lalu diblender kasar,

  2. 1/2 sendok makan terasi yang di panggang hingga harum/wangi,

  3. 2 sendok makan gula merah,

  4. 2 sendok makan air jeruk lemon,

  5. 1/2 sendok makan garam,

  6. 2 biji cabe rawit (kalau suka pedas boleh lebih),

  7. 2 sendok makan ebi kering, di sangrai hingga harum/wangi, blender hingga halus,

8. 1/2 gelas air matang.

Cara membuat :

  • Siapkan lesung/cobek,

  • masukkan semua bumbu 1-6, ulek/tumbuk hingga rata, rasakan, silahkan disesuaikan dengan seleranya sambil ditambahkan air matang sedikit demi sedikit hingga cukup kekentalannya, jangan sampai terlalu encer,

  • masukkan 1 sendok makan ebi kering, aduk rata

  • masukkan semua bumbu tadi kedalam wadah/mangkok yang berisi ubi, nanas, bengkuang dan ketimun, aduk rata,

  • taruh rujak diatas piring saji, taburkan sisa ebi diatas rujak, sajikan.
Selamat menikmati RUJAK KALIMANTAN.


Theresia Puspasari
Theresia Puspasari from Hong Kong
Let's Cook and Bake
Rujak Kalimantan


Gembus

Gembus

Whoaaa...I spent almost 3 weeks to think what kind of food I submit for this event hosted by my foodie blogger fellow Rurie Sofyaniek (I adore her idea to launch this event...)

The stock of ingredients are the most difficulty problem of me since I live far far away from my country. And of course, I want to introduce something from my hometown. After a lot of browsing and recalling my childhood memories, I decided to submit Gembus, a savoury snack from my hometown Cilacap, Central Java. Thanks God, I could find the ingredients here and very easy to make.

As I remember, when I was in elementary school, we usually bought Gembus when there were an event such as Marriage, Calung (traditional music attraction), Wayang, or other music attraction. But yes, now we still can find some street seller who sell Gembus in Cilacap.

The main ingredient is Singkong (in Bahasa) or Cassava/Manioc Root in English. You may see this link also to enrich your knowledge of cassava. For the recipe and how to make you may see below. The source of the recipe is here.

The recipe & the directions :
source : www.cilacapmedia.com, a culinary article by Wagino

I used 2 pack of frozen manioc
(to make around 20 round)

Then steam until done and then mash until smooth. I add pinch of salt to taste.

You make a shape like a doughnut

Then they are ready to fry in a hot oil until yellowish. Eat them warm with chili sauce or tomato, as you like.

Restianti
Restianti from Cannes, France
mamanyanaiya
Gembus

Jadah Manten

Jadah Manten

Jadah manten, dibaca dari title nya bagi orang Jawa atau orang yang tahu bahasa Jawa, pasti sudah tahu, yaitu Jadah Pengantin. Jadah, dalam ingatanku langsung terbayang bahwa ini merupakan makanan yang terbuat dari beras ketan. Well, konon ceritanya si jadah manten ini merupakan makanan favorit dari Sri Sultan Hamengku Buwono VII. Jadi, jadah manten ini merupakan makanan terkenal dari Keraton Jogjakarta.

Jadah manten sebagai makanan terkenal dari keraton Jogjakarta, lama kelamaan makanan ini terkenal juga untuk daerah sekitarnya. Nah jadilah si jadah manten ini menjadi jajanan pasar juga. Namun sayang untuk saat ini agak susah menemukannya. Padahal makanan ini sangat enak dan mengenyangkan menurutku. Dan perlu dijaga agar tidak punah, karena merupakan makanan khas tradisional. Jadi tetep bernenek moyang, walaupun itu makanan. Apalagi mungkin kalau dikemas dengan cara yang lebih inovatif untuk lebih mengenalkan pada dunia luar, mungkin juga akan menjadi makanan terkenal di belahan daerah ataupun negara lagi. Bukan, bukan tanpa berpendapat seperti ini. Karena kadang disini 'Chiangmai-Thailand' merasa gregetan kalau melihat bagaimana mereka dapat menarik banyak perhatian dari para turis asing yang bisa menambah devisa negara. Padahal dilihat dari sumber daya yang ada di Indonesia, menurutku di Indonesia juga bisa bahkan lebih. Khan bisa juga diupayakan dari makanan. Disini juga dari berbagai aspek, hal hal kecil bisa jadi besar asal ulet, telaten, dan penuh semangat.

Kembali ke Jadah Manten. Dilihat dari resepnya pasti beberapa orang akan beranggapan bahwa ini sama dengan semar mendem. Namun ada yang membedakan, yaitu cara menyajikannya dan proses pembuatan akhirnya. Jadah manten dengan daging ayam atau daging sapi cincang didalamnya membuat rasanya lebih enak dan dengan dibakar terlebih dahulu membuat aroma semakin menggugah selera untuk memakannya. Jadah manten ini juga dilengkapi dengan santan/areh yang membuat lebih gurih. Dan dengan dijepit bambu, membuat penyajian ini memang lebih terlihat tradisional, dan antik.

Jadah manten, ini menurutku paling enak kalau dimakan pas anget-anget gitu, habis dibakar langsung dimakan. Untuk pembakarannya, dibakar diatas arang pasti tambah nikmat dan aromanya makin harus. Jujur, yang kubuat bukan dibakar diatas arang, karena di condo tidak boleh menyalakan api. Mungkin masih bisa diatasi dengan bakar-bakaran di halaman condo, tapi sepertinya juga gak ada tempat bakar-bakaran di bawah. Jadi aku panggang di oven, tapi aromanya tetep dapet walaupun tidak seharum kalau dibakar di atas arang.

Untuk menambah gurih, ketika dibakar, diolesi dengan areh yang sudah dibuat. Sambil di bolak balik. Gurihhh dan haruuummmm.....

Agar jepitan bambunya tidak meregang lepas, diujungnya diikat. Di dalam resep ditulis menggunakan pelepah daun pepaya, namun ada juga yang menggunakan buncis atau kacang panjang. Nah untuk aku kali ini menggunakan ikatan daun pandan.

Jadah manten ini pernah aku makan ketika sekitar tahun 2000 an, dimana aku masih tinggal di Jogja. Kala itu aku membelinya di kaliurang. Nikmat tenan makannya. Dingin, dengan bau bakaran yang harum, laper, banyak temen, weiss lengkap deh. Namun aku tidak tau sekarang, apakah masih ada atau enggak. Mungkin kalau sekedar ketan bakar masih mudah didapat, tapi kalau yang sudah menjadi jadah manten ini, susah kali yah. Berdasar cerita temen disana, jadah manten ini sudah rada susah didapat. Mari kita budayakan makanan tradisional yang antik dan enak ;) Gak kalah kog enaknya dengan makanan barat, kalahnya cuman kalah promosi :D

Resep Jadah Manten yang aku pilih berasal dari sini [http://www.scribd.com/doc/6556399/Aneka-Kudapan]. Berikut aku tuliskan resepnya.

Bahan:
250 gr beras ketan, rendam selama 1 jam
125 ml santan dari satu butir kelapa
1/2 sdt garam
1 lembar daun pandan
tusuk sate dari bambu yang lebar, [aku menggunakan tusuk sate besar, namun gak lebar]
tangkai daun pepaya, [aku menggunakan daun pandan]

Isi:
1 buah dada ayam, rebus hingga matang, angkat suwir-suwir
1 lembar daun salam
2 lembar daun jeruk
1 batang serai, memarkan
125 ml santan
1 sdm minyak untuk menumis

Haluskan:
1/2 sdt ketumbar
2 siung bawang putih
3 buah bawang merah
2 butir kemiri
1/2 sdt garam
2 sdt gula merah

Dadar telur :
4 butir telur
2 sdm tepung terigu
10 sdm air
1/2 sdt garam

Areh:
125 ml santan dari 1 butir kelapa
1/2 sdt garam

Cara membuat :
Isi: panaskan minyak, tumis bumbu halus hingga harum, tambahkan serai, daun jeruk, daun salam, masak hingga harum dan matang. Masukkan ayam suwir dan santan, masak sampai kering, angkat, dinginkan.
Campur semua bahan dadar hingga rata, buat dadar tipis-tipis, sisihkan.
Campur semua bahan areh dan didihkan hingga kental.
Kukus ketan dengan daun pandan sampai setengah matang, keluarkan dari dandang, tuang santan, beri garam, jerang kembali di atas api kecil sampai santan terhisap habis oleh ketan. Kemudian kukus kembali hingga matang.
Penyelesaian: angkat ketan selagi panas, tuang dalam loyang datar setinggi 1 cm, tabur isi hingga rata, tutup dengan ketan lagi, padatkan, lalu potong 3 x 4 cm. Bungkus setiap potong ketan dengan selembar dadar telur. Untuk pemotongan ini, aku sesuaikan dengan lebar dadar telur yang aku buat.
Jepit setiap ketan dengan tusuk sate dari bambu yang terbelah tengahnya. Rapatkan kedua belah bambu dengan sepotong tangkai daun pepaya agar tidak terbuka.
Panggang diatas bara api sambil diolesi santan areh. Pemanggangan ini aku lakukan di oven, karena alasan yang sudah saya kemukakan di atas.

Chera
Chera from Chiangmai, Thailand

Kitchen Cake
Jadah Manten

Mie Kopyok/Mie Lontong Semarang

Mie Kopyok Semarang

Phew! I (almost) busted the tiny little brain cells I have left thinking of what to do for this (Almost) Forgotten Indonesian Culinary Heritage event.

I bombarded our sweet host, Rurie, my family, my blog friends, my friends and even my friends' friends with gadzillions of questions. Is galantin almost forgotten? Is es marem doable? What the heck is kue rangi? Does es puter count? How about mie jowo? Don't tell me you haven't even heard of sate kerang? Has anyone ever heard of krupuk sambel kinca? Or is it just my imaginary childhood snack?...

Questions turned to discussions. Discussions turned to arguments. Arguments turned to cat fights....but they've all humoured me. Kindly, with extra patience. :)

Finally, I settled with...
Mie Kopyok/Mie Lontong Semarang

Why? Because I take everything personally.

It may not be the greatest life philosophy, but I just find everything more meaningful when they are relevant to me.

I have a very fond memory of mie kopyok. It transports me to my gloomy second floor bedroom, my troublesome, yet colorful teenage years. Those where the years when I was still a spoilt little princess; who never set foot in the kitchen; never thought that cooking was a necessity, not to mention an enjoyment; and never had the passion to learn a thing about her culture's culinary heritage.

Those were the years when I took mie ayam tjandra, bubur telo gang baru, ayam goreng min koncer, es puter cong lik, es krim soda florian, kue bandung jagalan, soto bangkong, lumpia gang lombok and mie kopyok for granted, due to the fact that I could enjoy any of them, at any given day. The furthest was just 15 minutes drive away from home, or in the case of mie kopyok, I could simply holler and order when I heard the vendor banged their wooden stick (kentongan) every afternoon.

Absence indeed makes my heart go fonder. Who would've thought that one day I would be crying out screams of frustration over failures to recreate those dishes in my Hong Kong kitchen?

So, what exactly is Mie Kopyok?

I had a very hard time finding information sources for this dish. Does it mean that it is really rare? Does it mean that it is vanishing quickly like an endangered species? I don't think so. This dish may not be available in other places in Indonesia, but in Semarang, where it was originated, I believe it does not only exist, it is still well loved by its avid fans. Its lack of information indicates that just like me, people probably take this dish for granted.

When I finally found something on the history of mie kopyok from this wonderful article about Semarang by Slamet Purwanto, I was jumping around with joy. I found that mie kopyok is a no-pork evolution result of mie titee, a Chinese Indonesian noodle dish consists of yellow noodles, spinach, and fatty pork leg.

Mie kopyok is a humble, simple, and yet comforting dish. It is typical Indonesian, which is indicated by its component of carb, carb and more carb (noodle, rice cake and rice crakers); enriched with protein (sprouts and tofu); full of interesting textures (the elasticity of the noodle, the softness of the rice cake, the different crispy bites of sprouts, fried tofu, rice crackers and celery garnish); with clean flavors of a clear soup base, green chilli paste and a drizzle of kecap manis.

Coming back from recipe search empty handed, I had to recreate the dish based only on my faltering memory of its flavors, and replaced some ingredients with what's available in Hong Kong.

Recipe
(serves 4)
Noodle and accessories
- 1 pack of yellow oil noodles (yau min), quickly wash with hot water and drain just before serving, or you can use instant ramen
- 1 cup fried tofu (I dump them in 180C oven for 10 minutes to crisp before serving)
- 1 cup of krupuk gendhar (rice crackers, or you can replace with other crackers with neutral flavors)
- 1 stick of lontong (rice cake, best if you can find an instant version, or double wrap cooked rice with aluminum foil and boil them in water until softened and let cool. Thanks for the tips, Pepy! Worse comes to worst, you can go without)
- a bunch of Indonesian celery (they are dark green and thin), chopped. Since I could not find this, I've replaced it with freshly chopped corriander
- 2 cups of bean sprouts (wash and drain)
- kecap manis (Indonesian sweet soy sauce)

Soup base
- 2 cups of chicken stock
- 3 cloves of garlic, crushed
- 2 cloves shallot, crushed
- salt, pepper, sugar, olive oil, water

Green chilli paste
- 5 green chilli, chopped
- 1 clove or garlic, crushed
- 1 clove of shallot, crushed
- salt, pepper, sugar, olive oil
Crush and turn them into paste using mortar and pestle, or you can make a bigger batch using food processor

Assembly
In a dish, place noodle, sprouts, fried tofu pieces, and bite sized rice cake, and pour some soup base over, not too much. Add crackers and celery/corriander, and drizzle with kecap manis. Serve the chilli paste on the side.

I've realised that back then, I had failed to appreciate the perfect combination of flavors, and had always ordered mine with NO lontong, NO taoge and NO celery.

Now, I enjoy every bit of the dish, with an icy cold box of teh botol, a fond memory of hometown, and a pleasant discovery that I've grown into someone who appreciates her culinary heritage (hmm, maybe a little to much).

Pangek Pisang

Pangek Pisang

... No English translation this time. Because I have no idea what "pangek" would translates to. I guess I'll have to ask one of my Padangnese friend. I'll update this post later if I manage to get an answer. Oh, "pisang" means "banana", anyway.

I guess one question you would come up with is "Well, if they are forgotten, how are we supposed to remember them?" Fortunately Rurie was considerate enough that she gave us a lot of ideas of what we could make.

Originally I had planned to make satru asam. It was a childhood delicacy; a candy made from pureed cooked tamarind and icing sugar. My grandma used to make it often when I was little, but now she doesn't anymore. And I don't recall seeing it in shops either in the past 5-7 years.

Then why did I switch to pangek pisang instead? Because I've tried making satru asam for a couple of times with no luck... at all. My first satru asam was too liquidy and they couldn't harden even after a couple of days. My second attempt was a bit better, but they didn't look pretty at all (I guess that was also because I didn't have the special mould for satru asam). My third attempt was good in terms of consistency, but it didn't taste as good as my grandma's. I had no idea why. Maybe she had used some secret ingredients in her recipe.

So... in the end, I gave up trying to make satru asam. Pangek pisang looks interesting because it is meant to be a dessert, but it is not sweet at all - it's really, really savoury. It consists of bananas cooked in spices and coconut cream, which is then served with steamed glutinuous rice. And as you might expect, I can't find any pangek pisang recipe on the internet. Actually pangek is quite a popular dish in Padang, but the most popular one is probably pangek ikan (fish pangek). Thanks again to Rurie, she gave us a clue from Bondan Winarno's article which says that pangek pisang uses the same spices as pangek ikan. So I browsed through numerous pangek ikan recipes on the internet and made a mental note about the ingredients that could still taste good with bananas. (I don't believe they use the exact same ingredients, by the way.. Wouldn't banana and fish have different natural pairings?)

Pangek Pisang
serves 2
2 medium ripe bananas, sliced into 1/2"-thick slices
1 stalk lemongrass, white part only, sliced
2 bay leaves
2 kaffir lime leaves
1/4 tsp tamarind
100 ml coconut cream
1 tbsp oil
salt, to taste (I used approximately 1/3 tsp)
sugar, to taste (I used approximately 2 tsp)

Spice paste:
2 thai red chili
10 gr ginger, peeled
1/4 tsp turmeric powder
1/4 tsp galangal (laos) powder
2 small cloves garlic
1 shallot

1. In a food processor, puree the spice paste ingredients until they form a thick paste.
2. Heat oil in a medium nonstick frying pan on medium heat.
3. Stir-fry the spice paste until fragrant. Add the other ingredients except bananas. Bring to boil.
4. Reduce heat to low. Add the sliced bananas and stir well to coat with the sauce. Cook until the bananas soften a bit.
5. Remove from heat. Serve immediately with steamed glutinuous rice.

To be honest, I don't know what to say about this dish. It is delicious, but... I still can't accept the fact that it is a dessert. I always define dessert as "something sweet or refreshing to cleanse the palate". Okay, you can argue by serving me a slice of spice cake, but even a spice cake is not that spicy. It just has a hint of spice. To me, pangek pisang belongs to the snack/appetizer category.

Note to self: next time I go to a Padangnese restaurant, I'll ask if they have pangek pisang. Who knows the original one might be as dessert-y as I expect?

Jenny Sugiarto
Jenny from Melbourne, Australia
JKitchen.Log
Pangek Pisang


Tuesday, February 17, 2009

Kue Perut Ayam

Kue Perut Ayam


Yes! Indonesia is definitely home for uncountable unique, delicious, and precious food. I'm surprised that this event could bring myself to realize that there still so many Indonesian Food I did not know! Just like this one : Kue Perut Ayam.

Kue Perut Ayam is Indonesian traditional fried bread. Perut Ayam means chicken's colon in English. Yup.. Just like you I must admit I was yelled "yeach!" when I first saw this recipe. But when I look further... Hey.. there's no meat at all in it. The name Perut Ayam was given simply because the shape of the bread is look like colon. Chicken's colon? Well let's just consider it similar.

Kue Perut Ayam is now rare to find in Indonesia. As far as I know this bread usually found in Eastern Java. From where I came from in Western Java, there's also similar bread called ODADING. But it has no colon shape like Kue Perut Ayam.

One thing for sure about this bread, and about Indonesian tradition also. When it called bread, it doesn't mean that it's a main course. Indonesian people used to think that they're not yet having their lunch or their dinner if there's no rice in it. And so bread is still categorized as side dishes, just like cakes and cookies.

The unique of this bread is the using of Coconut Water for the effusion. Although there are some other Kue Perut Ayam recipes that use Coconut Milk, but I think using Coconut Water instead of Coconut Milk is more unique and different.

KUE PERUT AYAM
Source : http://cuek.wordpress.com and Tabloid Lezat

Ingredients :
150 gr all purpose flour
60 gr sugar
1/2 tsp baking powder
1/2 tsp yeast
1/2 tsp vanilli powder
1 egg, beaten
50 ml fresh coconut water
Vegetable oil to fried

Directions :
  • Sift the flour and the baking powder. Add sugar, vanilli powder, and yeast. Stir well.
  • Make a hole in the middle of the flour, pour the egg in it, stir using wooden spoon.
  • Gradually add the coconut water, stir until smooth.
  • Leave the dough to proof for about 30 minutes.
  • Put the dough into the piping bag. Cut the edge approximately 1 cm width.
  • Heat the oil using middle heat.
  • Press the dough directly onto the oil and make circle round shape just like the picture shown.
  • Turn over the bread when it gets brown. And cook until completely brown.
  • Served warm.
Mira Assjarif

Mira Assjarif from Bandung, Indonesia

Dapur Ipoek
Kue Perut Ayam

Gajebo

Gajebo

wow antusias banget gue ikutan evennya rurie, sebenernya udah tahu dari pertama dibuka,tapi berhubung anak gue sakit lupa banget,baru tadi malem dipikir2 lagi eh kenapa enggak gajebo aja!! memang sebelumnya, udah pernah gue posting disini, menurut gue ini makanan yang sudah sulit ditemui direstoran padang dijakarta, kalau asal usulnya makanan ini jujur saja, gue enggak paham bener,karena gue mengenal makan ini dari hubby yang memang asli orang padang,awalnya gue bikin ya karena dia suka banget sama masakan yang satu ini,makanya gue ubek2 resep dapet dech di primarasa...setelah gue bikin ..hmmm hubby bilang sama rasanya seneng juga akhirnya sakaw hubby bisa terpenuhi hahahahah

kalau aku tanya ke hubby kenapa sekarang jadi susah ditemui lagi masakan ini, dia bilang mungkin karena masakan ini enggak sehat kali ya hahahha ya iya lah secara lemak semua mirip lemaknya sirlion steak yang ada dipinggirnya itu loh....enak khan???

Resipe from primarasa

Bahan

  • 400 gram daging sandung lamur
  • 1000ml air
  • 1/2 sdt garam
  • 2 btg serai, memarkan
  • 1 lembar daun kunyit, robek2,ikat (ellen egk pake)
  • 3 lembar daun jeruk
  • 1 cm lengkuas
  • 1 potong asam kandis

Bumbu halus

  • 50 gram cabe merah keriting
  • 25 gram cabe merah besar(kl tdk mau pake ganti cabe keriting)
  • 65 gram bawang merah
  • 4 siung bawang putih
  • 2 cm jahe
  • 2 cm kunyit
  • 2 butir kemiri
  • 1 sdt garam
  • 1 sdt gula pasir

Caranya

  • masak daging dgn air, rebus hingga mendidih, setelah 1/2 matang angkat lalu potong2 dadu. masukan kembali kedalam air rebusan, bubuhkan garam,masak terus hingga mendidih.

  • masukan bumbu halus,serai,daun kunyit,daun jeruk,dan lengkuas. masak terus hingga daging empuk.bila air mengering dan daging belum empuk,tambahkan air lagi.

  • masukan asam kandis,masak terus hingga bahan cukup matang,dan kuah berminyak,keluarkan asam kandis,lalu angkat.

Ellen TakdirEllen Takdir from Jakarta, Indonesia
Recipies for All
Gajebo


Bistik Edan

Bistik Edan

Finally, aku sempat masak yang jadi tantangannya Rurie. Resep ini di dapat dari resep sisipan majalah Kartini (koleksi ibuku yang aku ambil waktu aku pindah ke Melbourne) no 398 tahunnya sudah lupa. Bonus resep ini tentang Aneka santapan Sang Raja dari dapur Keraton Ngayogyakarta Hadiningrat. Pilihan-ku jatuh ke Bistik Edan ini, karena namanya unik dan ternyata gampang sekali membuatnya, rasanya pun ternyata enak...
Konon, dinamakan edan ini karena setelah menikmati makanan ini, sang Raja berucap: "wei...dan..." (hal ini diungkapkan untuk menyatakan enak)- dikutip dari buku resepnya.

Bistik Edan

Bahan:

1 ekor ayam kampung, potong-potong sesuai selera.
6 butir bawang merah, diiris tipis
3 siung bawang putih , di iris tipis
1 sdt terasi
garam dan cuka secukupnya
3 buah cabai merah
3 buah cabai hijau
1 sdm kecap manis
minyak goreng secukupnya
air secukupnya

Cara membuat:

Goreng potongan ayam di dalam minyak hingga kuning kecoklatan ( aku rendam potongan daging ayam dengan sedikit garam dan merica). Sisihkan.
Tumis bawang merah dan putih sampai harum, masukkan terasi, ayam goreng, kecap manis, air, garam dan cuka. Masak sampai ayam empuk dan bumbu meresap. Terakhir masukkan cabai merah dan hijau.

Evi AndriantiEvi Andrianti from Melbourne, Australia
Cooking in Melbourne
Bistik Edan

Getuk Lindri

Getuk Lindri

Getuk Lindri is one of Indonesian traditional culinary that reminds me of my childhood. I was born and grew up in Jakarta, close to Cempaka Putih area. There I spent my chilhood from Kindergarten
until Elementery school, both at Santa Ursula, a catholic school in Pasar Baru. Every day after I did my homework and got showered, I was allowed to gather with my friends. We gathered in a volley ball field and played and also ran on the streets without being worries about the cars. Oh I really miss playing all those traditional games... such as, bekel, ciplek, karet, congklak.

My brother and I were also allowed once in a week to buy a jajanan, a dish selling by vendors. My all time favorite was Getuk Lindri in chocolate color; there were red, green, yellow and white. The nice vendor gave me an extra free piece sometime. I think he couldn't resist seeing my cute smile on my face.. hihihiii.

This is my entry for (Almost) Forgotten Indonesian Culinary Heritage, a beautiful foodie event by my fellow blogger, Rurie. Thank you for hosting!

Source: Dekap // Joy of Cooking

Ingredients:
250 gr sugar (I used only 175 gr)
150 ml water
1 tsp vanilla essence
1 kg cassava -- peeled
Food coloring (optional)
1/2 cup grated coconut -- steamed

Topping
Grated coconut
Sugar and salt

Directions:
Boil the water and sugar until sugar dissolved. Add the vanilla essence. Make some parts of it depending on how many colors do you want to use then add food coloring, each color to each water part. I only make into two parts, white and chocolate

Steam peeled cassava until soft then mash with grated coconut until well combined. Make again some parts depending the water. Pour the water bit by bit into the mashed cassava, combine well

Finishing:
1. My way: I used a nigiri-sushi form
2. You can also use a rectangle form then cut into your preffered size
3. You can use a special form for Getuk Lindri too

Topping:
Combine all ingredients then steam for awhile, put over each Getuk Lindri

Mindy Jordan
Mindy Jordan from Caracas, Venezuela
Mindy's Deli
Getuk Lindri