Sweet and spicy flavors<\/p>\n
* Panada<\/p>\n
For a typical northern Sulawesi touch of Christmas.<\/p>\n
Ingredients:<\/p>\n
* Filling:
\n250 g fresh tuna; 1 tbs lime juice; 1\/2 tsp salt or to taste; 3
\nshallots; 2 cloves garlic; 3 red chilies; 200 cooking oil; 2
\npurut lime leaves; a slice of ginger, 15 g (bruised); A stalk of
\nlemon grass, 15 cm; 5 kemangi(sweet basil) leaves; 1\/2 tsp salt
\nor to taste<\/p>\n
* Dough:
\n350 g wheat flour; 1 tsp instant yeast; 1\/4 tsp salt; 1 tbs
\nground sugar; 1 tbs margarine; 125 ml tepid water; 1 hen egg; 1
\ntbs wheat flour, for dusting; 300 ml cooking oil, for frying<\/p>\n
Method:<\/p>\n
1. Clean fish and coat with lime juice and salt. Marinate for 20
\nminutes. Grill the fish until done, then discard bones and shred
\n2. Cut shallots and garlic finely and red chilies into a fine
\nslant
\n3. Stir-fry shallots and garlic in 2 Tbs cooking oil until
\naromatic and add red chilies. Continue for 2-3 minutes until
\nchilies are welted. Then add shredded fish, purut lime leaves,
\nginger, lemon grass, kemangi leaves, and salt and pour in
\nremaining oil. Fry until the fish is somewhat dry. Take from
\nflame and set aside
\n4. Sift the flour, add instant yeast, salt, ground sugar,
\nmargarine, tepid water and hen egg; knead 10 minutes or until the
\ndough does not stick. Let stand for 20 minutes in a bowl and
\ncover with a clean moist cloth
\n5. Dust a flat surface with flour and flatten the dough about 1\/4
\ncm and form circles of 8 cm in diameter. Put 1 tbs filling in
\ncenter and fold into half moon shape. Press the edges of the
\ndough with a fork
\n6. Heat oil at medium heat and fry the panadas but not too many
\nat a time until golden brown and done. Drain and serve hot or at
\nroom temperature with some sambal or hot sauce to your liking
\n(Makes 18 panadas)<\/p>\n
* Bestik Lulur<\/p>\n
Many inhabitants of small towns surrounding Yogyakarta are
\nChristians and they serve dishes with a Dutch-Javanese taste,
\nlike the bestik lulur, meaning fillet steak. Sliced thinly, the
\nbestik lulur will be a perfect sandwich filling, too.<\/p>\n
Ingredients:<\/p>\n
500 g beef fillet; 1\/2 tsp salt or to taste; 1\/2 ground pepper; 4
\ncloves, whole; 6 tbs butter or margarine; 2 tbs sweet soy sauce<\/p>\n
Method:
\n1. Leave beef fillet as it is
\n2. Coat with salt, pepper and prick the cloves into the meat. Let
\nstand for two hours in a cool place or in the refrigerator
\n3. Heat the butter over medium heat until brownish. Add beef
\nfillet and fry on both sides. Lower flame and simmer for 10
\nminutes. Add soy sauce and continue frying, turning both sides
\nuntil tender. Do not put the lid on the frying pan
\n4. When serving slice thinly or to your liking
\n(Makes 6 portions)<\/p>\n
* Kue Keju Surabaya<\/p>\n
A delicious cake with a cheesy flavor from Surabaya.<\/p>\n
Ingredients:
\n3 hen eggs; 180 g ground sugar; 150 g wheat flour; 1 tsp baking
\npowder; 1\/2 tsp vanilla powder; 4 tbs milk powder; 200 g grated
\ncheddar cheese; 60 g butter (heated, cooled); 150 g raisins; 3
\ndrops of orange or lemon or rum flavoring; 1 tbs butter, for
\ngreasing; 1\/2 tbs flour, for dusting; 3 tbs grated cheddar
\ncheese; 2 tbs almond slices<\/p>\n
Method:
\n1. Beat eggs and sugar until creamy
\n2. Mix wheat flour and baking powder and sift
\n3. Add vanilla powder, milk powder, grated cheese, butter,
\nraisins and 3 drops of orange or lemon flavoring
\n4. Pour into the egg mixture and mix thoroughly
\n5. Grease a cake tin and dust with flour and pour in batter
\n6. Cover with sliced almonds and cheese and bake over medium heat
\nfor 40 minutes
\n(Makes 8-10 slices)<\/p>\n
* Keik Wortel<\/p>\n
Carrots are easily available and many a housewife has her own
\nspecial recipe for a nutritious and light carrot cake to enjoy
\nafter heavy dishes on festive days. The cake is very easy to
\nprepare and takes only less than an hour of your hectic time.<\/p>\n
Ingredients:
\n200 g wheat flour; 2 tsp baking soda; 1 tsp baking powder; 2 tsp
\nground cinnamon; 1\/2 tsp ground nutmeg; 1\/2 a tsp salt; 200 g
\npalm sugar (supermarket) or 175 g ground sugar; 2 hen eggs
\n(beaten); 100 ml coconut or olive oil (preferably cold pressed);
\n200 g grated carrots; 1 tbs oil, for greasing; 1\/2 tbs flour, for
\ndusting<\/p>\n
Method:
\n1. Preheat the oven to a medium heat
\n2. Then thoroughly mix all the ingredients except the carrots
\n3. Grease a cake tin with oil and dust with flour
\n4. Add the carrots to the batter and pour into the cake form
\nBake in the oven for 35 to 40 minutes<\/p>\n
Note: Add slices of dried apple or raisins to your liking.<\/p>\n
(Makes eight-10 slices)<\/p>\n
* Puding Maizena Cokelat<\/p>\n
A old recipe from the suburb Depok where many inhabitants of
\nmixed Dutch-Indonesian ancestry once lived.<\/p>\n
Ingredients:
\n6 tbs chocolate powder; 500 ml milk; 6 tbs granulated sugar; 1\/4
\ntsp vanilla powder; maizena or corn flour; 5 tbs water<\/p>\n
For the sauce:
\n4 egg yolks; 800 ml milk; 1\/2 tsp vanilla powder; 9 tbs
\ngranulated sugar; 2 tsp maizena; a pinch of salt<\/p>\n
Method:
\n1. Mix chocolate powder and 100 ml milk
\n2. Heat the remaining milk, sugar and vanilla. Pour in the
\nchocolate and milk mixture. Lower flame
\n3. Mix corn flour and water and pour into the chocolate mixture.
\nSimmer until thick
\n4. Take a suitable pudding form, rinse with cold boiled water and
\nquickly pour the mixture into it. Let completely cool<\/p>\n
To make the sauce:
\nMix the egg yolks and the milk thoroughly. Add vanilla powder,
\nsugar, corn flour and salt. Boil over medium heat until
\nthickened. Take from flame and let completely cool. When serving
\npour the sauce over the pudding or serve in individual bowls
\n(Makes 6 portions)<\/p>\n
* Udang Selip<\/p>\n
A hot shrimp fritter from southern Java's coastline.<\/p>\n
Ingredients:
\n12 large shrimp (udang galah), 250 g; 1 tbs lime juice; 1\/4 tsp
\nground pepper; 1\/4 tsp salt or to taste; 1 boiled sweet potato,
\n300 g; 5 shallots; 5 cloves garlic, 1\/2 tsp salt or to taste; 1
\nred chili, seeds discarded, sliced in a fine slant; 7 large red
\nchilies, 200 g; 5 large green chilies, 250 g; 1 egg white
\n(beaten);
\n10 Tbs cooking oil, for frying<\/p>\n
Method:
\n1. Clean, peel, discard head and devein shrimp. Coat with lime
\njuice, pepper and salt and let stand for 30 minutes
\n2. Mash sweet potato
\n3. Grind shallots, garlic and salt and add to the mashed sweet
\npotato
\n4. Add finely sliced red chili to the sweet potato mixture. Cut
\nthe remaining red and green chilies lengthwise, discard seeds and
\nadd 1 tablespoon mixture to each of the chilies. Put one shrimp
\ninto each chili
\n5. Dip and coat each chili with egg white and fry carefully until
\nshrimp are done but the chilies still rather firm
\n(Makes 6 portions)<\/p>\n
* Sambal Goreng Telur<\/p>\n
Available anytime, but especially during Christmas time. Eggs
\nare easy to obtain, never boring and nutritious.<\/p>\n
Ingredients:
\n7 hen eggs, hard boiled; 8 sdm cooking oil, to fry the eggs; 3
\nshallots; 3 cloves garlic; 6 red chilies; a slice of galangal,
\nbruised; 1\/2 tsp terasi (fish paste or belachan in Malay); 2
\nsalam leaves; 1 tsp brown sugar (gula Jawa, gula merah); 1 tsp
\nsalt or to taste; 400 ml thick coconut milk<\/p>\n
Method:
\n1. Peel the eggs and on the white part only, make 3 or 5 slices
\nlengthwise
\n2. Heat the oil and fry the eggs until light brown. Drain and set
\naside
\n3. Finely grind shallots, garlic, and red chilis and stir-fry in
\n2 tbs of remaining oil in which the eggs have been fried. Add
\ngalangal, terasi, salam leaves, brown sugar, and salt. Stir and
\npour in coconut milk. Simmer
\n4. Add the eggs, stir and continue until sauce thickens
\n(Makes 6 portions)<\/p>\n
* Sayur Cundidu<\/p>\n
A popular dish in 1920s Batavia.<\/p>\n
Ingredients:
\n200 g young jackfruit (supermarket); 200 g cabbage; 100 g long
\nbeans; 100 g French beans; 800 ml water, to boil the vegetables;
\n5 shallots; 3 red chilis; 2 slices of turmeric (20 g); 200 g
\nfairly young coconut flesh, grated; 1 1\/2 tsp salt or to taste; 2
\ntbs lime juice; 3 tbs crisply fried shallot slices (bawang
\ngoreng, in sachets in supermarkets)<\/p>\n
Method:
\n1. Wash and clean the young jackfruit and cabbage and slice
\nrather thinly
\n2. Cut long beans into 4 cm pieces, discard fiber of the French
\nbeans and cut slantingly
\n3. Bring the water to a boil and boil the vegetables: firstly
\nyoung jackfruit, then cabbage, long beans and French beans. Take
\nout from the pan and drain, set aside. Leave 150 ml of the
\ncooking liquid
\n4. Finely grind shallots, red chilis, and turmeric. Add to the
\n150 ml of cooking liquid. Add grated coconut and bring to a boil
\nagain. Then lastly add the cooked vegetables, season with salt
\nand lime juice. Cook until the liquid is completely absorbed.
\nWhen serving, top with the crisply fried shallots slices
\n(Makes 6 portions)<\/p>\n
* Kari Terung Merah<\/p>\n
From Tapanuli with Christmas greetings!<\/p>\n
Ingredients:
\n4 eggplants; 1500 ml water to soak the eggplants; 6 shallots; 3
\ncloves garlic; 2 red chilis; a slice of turmeric; 2 tbs cooking
\noil, for frying; 300 ml medium thick coconut milk; a stick of
\ncinnamon, 5 cm; 1\/2 tsp ground cloves; 1\/2 tsp ground cumin; 1\/2
\ntsp ground caraway (optional); 1 tbs ground coriander; 1 1\/4 tsp
\nsalt or to taste<\/p>\n
Method:
\n1. Wash and clean the eggplants, slice lengthwise and then cut
\neach into three pieces. Soak in water to prevent from browning.
\nSet aside and drain before further use
\n2. Make shallots, garlic red, chilies and turmeric into a paste
\n3. Stir fry until aromatic, then add the eggplants and the
\ncoconut milk
\n4. Add cinnamon, cloves, cumin, caraway (if used), coriander and
\nsalt. Continue cooking. Until the eggplants are done but not
\nmushy
\n(Makes 6 portions)<\/p>",
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"sponsor": "Okusi Associates",
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