As I promised to Devi few months ago to post a recipe of "Ikan Panggang Pacak", here it is, Devi. I know I didn't use a fresh whole fish as the recipe noted, due to my limitation of getting fresh fish in Winnipeg.


I got this recipe from Iyuk, even though she is a Madura descendant, she is pretty good in cooking Sumatran style cuisine. Mom taught her how to cook Sumatran cuisine. This dish was one of my dad's favourite. Sometimes, Mom and Dad hosted dinner parties, this ikan panggang pacak was one of the dishes.

Iyuk is used to use pomfret or red snapper fish for this, since I had 1 ocean perch fish in my freezer, I used that ocean perch which is not different in taste with red snapper.

It will be more yummy if you eat this with gulai daun singkong (translated as cassava leaves in spices coconut milk/curry) and warm steamed rice.

Category:		Barbecue & Grilling
Style:		Indonesian

Ingredients:
1 whole (750 grams, lean, moist and flacky and firm texture fish (I used ocean pearch)
1 lime
1 lemongrass, cut into a half and bruised
3-4 tbsp unsweetened desiccated coconut, you can add more (original recipe uses grated coconut of 1 coconut)
60 instant thick coconut milk
100 ml water

Pureed Spices
8 shallots
3 cloves garlic
3 toasted candlenuts
sambal oelek, as desired (original recipe uses red chilies and bird's eye chilies)
3 cm ginger, peeled
3 cm galangal, peeled
1/4 - 1/2 tsp ground turmeric
1 tomato (optional, I didn't add it as I followed iyuk's recipe)
salt as desired

Directions:
� Clean up the fish. Using a sharp knife, cut diagonal 1/4-inch deep slits on each side of the fish. Cut slightly deeper toward the back fin of the fish. The slits will help the fish to cook more evenly throughout.
� Drizzle and rub the inside and all over of the fish with lime squeezed and salt. Let stand for couple minutes.
� Combine instant thick coconut milk and lemon grass, bring to a boil.
� Combine 100 ml water with desiccated coconut and pureed spices.
� Rub inside and out of the fish with desiccated coconut mixture. Lay the fish directly on the grill. After the fish is close to done on one side, brush with thick coconut milk mixture, use lemongrass as the brush then flip it over. Do the same thing for another side. Do these steps until the fish is done and fragrant. Remove from the grill.

» Read More...

This croissant was just my idea to make easier but still taste good. I love croissant butcouple days ago I wanted to make a different style which is more asian taste. Croissant Tongkol is literally translated as Skipjack Tuna Croissant.

Category:		Baking
Special Consideration:		Quick and Easy
Servings:		8 pieces

Ingredients:
1 can (120 grams) skipjack tuna in water
1 pkg. Pillsbury croissants
1/2 tsp ground corriander seed
1-2 tsp lime/lemon juice
1/4 tsp ground black pepper
salt and sugar as desired
2 green onions, sliced
1/4 cup unsalted butter, melted
sesame seed

Directions:
� Filling: In a small pot, add 1 can of tuna, coriander seed, ground black pepper, lime juice, sugar and salt. Simmer at medium heat for 15 minutes, stir occasionally. Remove from heat and add sliced green onions. Stir.
� Preheat the oven at 375F.
� Unroll dough; separate into 8 triangles. Stretch them a bit so you can fill them.
� Place a good tbsp. or so on each croissant and roll it up tucking the sides over so as to leave no openings for the mix to leak out.
� Roll croissants in the melted butter and then sprinkle sesame seed on top.
� Bake for 10-13 minutes.

» Read More...

I love souffle! I love cheesecake! I love tart!

This recipe is adapted from Japanese Souffle Cheesecake of Kyoko's Kitchen. It is supposed to use 18 cm round cake pan, but my springform pan is 22-cm, so I decided to make individual size by using silicone mini tart, which is easier, no need to line the pan/bakingware with greaseproof paper. Since I didn't use 18 cm round cake, I changed its called from cake to tart.

These tarts are as moist and soft as souffle but taste like cheesecake. I subtituted some ingredients, such as instead of full cream cheese, I used light cream cheese and instead of cream of tartar, I used lemon juice.

Category:

Baking

Ingredients:
� 1 cup (200 g) light cream cheese, room temperature
� 1/4 cup (50 ml) milk
� 3 eggs, separated
� 1/2 cup (100 g) caster sugar (superfine sugar)
� 1/4 cup (30 g) cornflour (cornstarch)
� 2 tbsp lemon juice
� 1/2 tsp cream of tartar (I subtituted for 1 1/2 tsp lemon juice)

For glazing:
� 2 tbsp apricot jam (or whatever you like)
� 1/2 tbsp water

Directions:
1. Pre-heat the oven to 175?C (350?F) or gas mark 4.
2. Line a 7 inch (18cm) cake tin with greaseproof paper.
3. Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornflour, lemon juice and cream of tartar and combine together.
4. Place the egg whites in a large bowl, whisking them until they form stiff peaks and then keep whisking, adding the remaining sugar in 2 - 3 batches until the mixture stands in stiff peaks.
5. Fold the half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
6. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 35 to 40 minutes. Leave in the tin until cool enough to handle.
7. Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.

Cook's tip: If the surface of the cake becomes too dark while baking, cover with a piece of tin foil but be careful not to open the oven door until it has been in the oven for at least 20 minutes. It's easier to remove the cake from the tin if you insert a knife around the cake whilst it is still hot, however don't remove the cake yet - it will collapse if not left to cool.

PS. Omit step 2 if you use silicone mini tart

» Read More...

This is one of Javanese snacks. I saw this recipe on my friend's multiply, but unfortunately that recipe is in metric standard measurement, so I have to convert to US standard measurement, since I don't have any kitchen scale.

Ketawa means laugh. I guessed it was given that name because it's chapped and looks like a person that laugh :D.

Category:		Appetizers and Snacks
Style:		Indonesian

Ingredients:
2 � cup cake and pastry flour
1 � tbsp margarine
5/8 cup = 10 tbsp sugar
1 tsp baking powder
2 eggs
sesame seed to cover all over the balls
oil to deep fry

Directions:
� Place margarine and sugar in a bowl and beat until sugar dissolves. Add eggs and rebeat until thicken.
� Add flour and baking powder, whisk until well-blended.
� Shape into 3-3.5 cm balls. Dip in water and roll into sesame seed until it's covered by sesame seed.
� Deep fry in warm oil until the balls start to chap, turn up the heat and continue to fry until golden brown.

» Read More...

Pelecing Kangkung is a kind of side dishes which is served with sambal over the blanched water spinach and also used to be served with Ayam Taliwang. Both of these dishes are from Lombok island.

Style : Category :		Indonesian Salads
Servings :		1

Ingredients:
300 g kangkoong or water spinach

Sambal
50 ml vegetable oil
1/2 tsp salt
a half of kafir lime, juiced


Puree:
3 shallots, roasted
3 candlenuts, roasted
1 tsp dried shrimp paste, roasted
5 bird chillies (I used sambal oelek instead)

Directions:
1. Blanch water spinach
2. Combine the pureed mixture with oil, salt and kaffir lime juice.
3. Pour sambal over blanched water spinach and serve.

» Read More...

Inong is one of Indonesian foodie bloggers who passed away on August 31, 2006 in Singapore. Even though I don't know her personally, but I know about her blogs (food blogs and her daily blogs, her poems). People know her as a kind-hearted and adorable person, lovely mom for her children, Zidan and Syifa.

One of Indonesian women mailing list, We R Momies Indonesia has a love project to remembrance her contributions to Indonesian blogs by publishing a book about the recipes and poems from her blogs. The copyright of the book will be belong to her children.

We R Mommies mailing list required some volunteers to try her recipes and took a photo of the food that we have tried. I'm one of those volunteers and I picked her Buntut Bumbu Asem Asem' recipe. Here, it is the pic and the recipe.

Category:		Soups & Stews
Servings:		4

Ingredients:
500 grams beef oxtail
1 1/2 liter water
2 tbsp oil
10 bilimbis, cut into a half
2 tomatoes, wedged
10 bird's eye chilies
1 lemongrass, bruised
salt and sugar to season

GROUND SPICES :
4 red chilies
6 shallots
3 cloves garlic

Directions:
1. Heat oil in a medium pot over medium-high heat, saute ground spices and lemon grass until fragrant.
2. Add oxtail, stir until lightly brown.
3. Add water, turn down to low-medium heat and cook until the meat tender.
4. Add bilimbi, tomato and bird's eye chilies, simmer until all spices permeated. Remove from heat. Serve with steamed rice.

» Read More...

I had no idea to make anything, then I looked up in to my fridge, there were a wiener wrap can and 1 package of beef wieners. I ate them with my favourite chili sauce and my husband had them with honey mustard.

Special Consideration:		Quick and Easy
Servings:		12

Ingredients:
1 can (200 g) wiener wrap
6 beef/chicken wieners, cut each into a half
1 tbsp milk
sesame seed for sprinkle

Directions:
1. Heat oven to 375�F (190�C).
2. Unroll dough; separate into 6 rectangles. Cut each in half lengthwise to make 12 rectangles.
3. Place a wiener half on the shortest side of each rectangle and roll up. Place on greased baking sheet; brush with milk and sprinkle with sesame seed.
4. Bake for 13 to 16 minutes or until golden brown. Serve warm.

PS. On that picture, there are 13 wiener wraps, so I separated 1 rectangle into 3 small rectangles, that is why it came up more than 12 wiener wraps.

» Read More...

I got this recipe from recipezaar. It's easy to make. It could be tasted different for Indonesians, who are used to know that rose water is for face/body cosmetic purpose. Anyway, you can find this rose water at middle eastern store, and for those who live in Canada, it can be found at Superstore.

Category:		Desserts
Style:		Middle Eastern
Special Consideration:		Quick and Easy

Ingredients:
1/4 cup rice flour
3 cups milk (I used partly skimmed milk 1%fat)
1 pinch salt
3-4 tbsp sugar
3/4 cup ground almonds
1 tbsp rose water
chopped pistachios or almonds (optional)

Directions:
1. Add rice flour into a 1/4 cup of milk, whisk until rice flour dissolved.
2. Bring remainder of milk to a boil, add the rice flour mixture, salt & sugar, stir constantly until the mixture bubbles gently (medium High heat).
3. Turn down to lower heat and simmer for 5 minutes, stir frequently. Add ground almonds and stir until smooth. Add rose water, stir.
4. Remove from heat and stir occasionally until the mixture cools slightly.
5. Pour into a serving bowl& garnish with nuts (optional).

» Read More...

Mendoan tempe is very popular in Indonesia as appetizer or snack. It's easy to get mendoan tempe at kaki limas vendor or warungs. The kaki lima is a pedestrian sidewalk where vendors sell their food from carts to passersby. They often cook the meals for customers upon request. A warung is an open-air eatery which has few benches or just a bench.

A word mendoan is from Banyumas dialect, one of some dialects in Javanese. It means under-cooked or not hard or limp. That is why to make this mendoan need lots hot oil and quick-cooked technique.

Category:		Appetizers & Snacks
Style:		Indonesian

Ingredients:
200 grams tempeh, cut into 1/2 cm thick
oil for deep frying

Marinade
150 ml water
2 cloves garlic, grated
1/2 tsp salt

Batter
1 1/4 cup all purpose flour
230 ml cold water
2 green onions, finely sliced

Ground Spices for Batter
3/4 tsp corriander seed
5 cloves garlic
4 cm lesser galangal ( I don't have any lesser galangal at that time, I added ground turmeric instead)
salt as desired


Directions:

• Combine tempeh with water, grated garlic and salt. Flip them over a couple of times to spread. Marinate for 10 minutes. Remove and drain.

• Combine cold water with ground spices. Add flour and whisk quickly. Dip gently the tempeh slices into batter. Deep fried in hot oil until it turn golden brown and cooked through.

» Read More...