Roti Cane

Bahan :

350 gr tepung terigu

1 sdm garam

200 cc air hangat

250 gr mentega/ margarine dicairkan

Cara membuat :

Campur tepung, garam dengan air hangat. Setelah rata masukkan mentega cair.

Remas-remas sampai tidak lengket, bagi menjadi 20 bagian, masing-masing dibulatkan, diamkan ± selama 15 menit, tipiskan setebal ± 1/2 cm.

Panaskan dan olesi dengan sedikit minyak wajan datar untuk membuat martabak, panggang adonan yang sudah ditipiskan di atas, balik-balik sampai matang (ada bagianbagian yang jadi lebih cokelat). Angkat.

Lakukan sampai adonan habis.

Catatan :

bentuk tekstur roti bisa beragam ada yang seperti proses diatas, atau ditipiskan lebar lalu dilipat-lipat seperti martabak, baru kemudian dipanggang

Hot Chai (Teh Tarik)

Hot Chai is more commonly known as Teh Tarik in Malaysia. Teh Tarik literally means "pull tea" in Malay. This popular beverage is usually served in Indian tea shops or stalls.

My recipe combines two techniques I learned from watching fellow Malaysian Indians and South Asian Indians. Instead of adding condensed milk (Malaysian), I use fresh milk and add spices to enhance the flavor. I learn this trick from my good friend, Marina T.

Ingredients (makes 2 steaming cups):

3 bags of Lipton natural tea, 1.5 cup of fresh milk, 0.5 cup of water, 1 clove, a dash of nutmeg powder and a dash of cinnamon powder. Sugar, sugar syrup or honey to taste.

Procedures:

1. In a small saucepan, boil water and add tea bags and spices. Add sugar or syrup (optional) over low heat. Stir occasionally and let tea seep

2. Add milk and stir until tea is blubbly. Remove from heat

3. Stir occasionally and let tea seep until the mixture turns brownish in color (approximately 3 mins)

4. Remove teabags and clove. Pour the mixture into a large cup. Add honey (optional)

5. To create the "pull" effect, pour the mixture into an empty large cup. Repeat another time so that the tea has bubbles. Be careful not to burn yourself!

6. Serve in two cups with your favorite biscuits

Cap cay (Indonesian style chop suey)

Cap cay (pronounced: tsaap tsaay, traditional Chinese: 雜碎, simplified Chinese: 杂碎, hanyu pinyin: zá suì) is Indonesian food that is from the influence of Chinese food. Indonesian people already adapt this recipe and is eaten everywhere throughout Indonesia by everybody, not only by Indonesian Chinese. 

But Indonesian Chinese version is more elaborate and consists of more ingredients including chicken liver and baby corn. The word "cap cay" is from Chinese Fujian dialect which means "mixed vegetables". Americans know this food by the name of "chop suey" but the Indonesian style is a bit different. 

Many people think that this recipe must use ten kinds of vegetable because the word "cap" in Fujian dialect very much resemble the word "cap" from that very same dialect which means "ten". But actually, how many types of vegetables used is not important. Although this is a vegetable recipe, you can add pork, beef, chicken, tofu, meatball, fish meatball, or shrimp too. 

Actually, you can add all kinds of ingredients you think would fit in. Pork is usually used by Indonesian Chinese. Indonesian Muslim replace the pork with beef or chicken. This recipe is very easy and fast to cook.

Ingredients

10 beef meatballs, sliced thinly and round

2 carrots, peeled and sliced thinly diagonally

100 g cauliflower, cut according to each peace of the flower

100 g mustard greens, cut about 3 inches length each

2 green onion, sliced diagnally about 1 cm length each

2 cloves of garlic, chopped

2 teaspoon ginger, chopped

1/2 big Indian onions, sliced thinly

1 teaspoon olive oil or vegetable oil for sauteeing (see: Opor ayam for details of Indonesian style sauteeing).

Indonesian Chinese prefer to use or add a bit of pork fat for more flavour.

100 ml chicken stock

For sauce use 1 teaspoon cornflour dissolved in 50 ml water

Pepper and salt or salty soy sauce to taste

Method

Heat oil.

Sautee garlic and ginger until it smells good.

Add Indian onions, stir until wither.

Add meatballs and carrot, cook until the carrots are wither.

Add stock, cook until boiled.

Add cauli flower, mustard greens and green onion. Cook until the vegetables are crisp but still fresh.

Add the solution of cornflour.

Add pepper and salt (or salty soy sauce) to your taste. Stir a bit.

Cook until the sauce is thick enough.

Serve hot with rice or eaten by itself.

Getuk Lindri

Bahan :

250 gr gula pasir

150 ml air

1 sdt vanilli

1 kg singkong, dikupas dan dikukus, buang seratnya

½ butir kelapa, parut

gula pasir secukupnya untuk taburan

garam secukupnya untuk taburan

Pewarna merah, kuning dan hijau

Cara membuat :

1. Rebus air dan gula, masukkan vanilli, bagi menjadi 3 bagian masing-masing beri pewarna.

2. Tumbuk atau giling singkong kukus yang masih panas bersama setengah bagian dari kelapa parut tadi hingga halus

3. Sesudah halus, bagi adonan singkong menjadi 3 bagian, masing-masing bagian dituangi dengan larutan gula yang telah diberi pewarna sedikit demi sedikit hingga tercampur rata.

4. Sesudah rata, masukkan adonan ke dalam gilingan daging. Giling dan potong-potong sepanjang kira-kira 5 cm.

5. Hidangkan getuk lindri ini dengan sisa kelapa parut yang telah diberi sedikit gula pasir dan garam.

Es Dawet

Bahan :

- 1 butir kelapa, ambil santannya

- 2 lembar daun pandan

- 2 sendok makan kapur sirih

- 2 ons tepung beras

- 500 cc air

- Daun suji beberapa lembar

- Buah nangka yang wangi

- Es batu yang digerus

Cara membuat :

- Tumbuklah daun pandan dan daun suji sampai halus kemudian peras ambil airnya seperempat gelas. Setelah itu campurkan dengan air kapur sirih ½ gelas.

- Aduklah secara merata, lantas gunakan cairan ini untuk melarutkan tepung beras.

- Sisa air dididihkan tambah sedikit garam, larutan tepung dimasukkan sedikit demi sedikit kedalamnya sambil diaduk-aduk terus sampai kental dan matang, angkat.

- Setelah itu saringlah dengan menggunakan saringan dawet waktu masih panas (tekan-tekan agar agak padat keluarnya).

- Tampung bawahnya dengan wadah yang diisi dengan air matang.

- Rebuslah santan, tambahkan garam serta vanili. Biarkan sampai masak terus angkat.

- Taruh dalam gelas dawet tersebut lalu beri es gerusan serta potongan buah nangka.

Jukut Ares khas Bali

Bahan Resep Jukut Ares (Bali):

1 btg anak pohon pisang

500 gr daging tetelan beserta tulang, rebus hingga lunak

Bahan bumbu Resep Jukut Ares (Bali):

10 bh bawang merah

5 siung bawang putih

3 bh cabai merah

3 bh cabai rawit

1 ptg lengkuas

2 sdm garam

½ ruas jari jahe

½ ruas jari kencur

1 ruas jari kunyit

3 lb daun salam

2 sdt terasi, goreng sebentar

Cara membuat Resep Jukut Ares (Bali):

- Bersihkan anak pohon pisang, lalu potong-potong bulat gepeng setebal ½ cm. taburi garam, tekan-tekan sampai lemas, biarkan sebentar, kemudian peras.

- Iris bawang merah, bawang putih, dan cabai rawit, sebagian digoreng.

- Haluskan semua bumbu, kecuali daun salam dan bumbu yang digoreng.

- Kalau daging sudah hampir lunak, masukan anak pohon pisang. Masak hingga mendidih, masukan bumbu halus dan daun salam.

- Terakhir tambahkan bawang merah goreng, cabai merah, dan terasi yang digoreng.

Selamat mencoba Resep Jukut Ares (Bali)