Serabi, Indonesian style Pancake

Serabi, Indonesian style Pancake, yes I would say that, coz serabi actually very similar with pancake in the making process. The different is that serabi use coconut milk instead of regular milk, this makes serabi taste so different with western pancake. And also the original recipe, it uses the rice flour … but some people doesn’t like the texture of it, so the modern style of serabi some recipe replace the rice with regular flour. For me, I like to use the mixture of rice flour & regular flour, to get softer texture, but still keeping its traditional sense.

Ingredient:
150 grams flour
125 grams of rice flour
1 egg
350 cc coconut milk
5 grams yeast
1 teaspoon salt
75 grams of sugar
25 grams margarine, melted
3 tablespoons salad oil

Mix together all ingredient except for salt, margarine & oil. Let it rest for 20 minutes. Add melted margarine & salt, whisk until all combine. Heat serabi pan till it's very hot, grease with oil, add the serabi batter, when it start to create small holes, cover with the lid, wait till cooked for about 2 minutes.

Brown palm sugar sauce:
100 grams javanese palm sugar
150 cc coconut oil
1 table spoon cornstarch
Boild sugar & coconut milk add cornstarch, stir until it boil once again.

Martabak Telor

Martabak or Mutabbaq (Arabic: مطبق‎) is a dish which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded".

Murtabak originated in India, during the Delhi Sultanate (1206-1526). Through traders, murtabak has been brought to numerous countries in Muslim Southeast Asia during the reign of the Delhi Sultanate, and has continued to be a popular meal in many of these nations.

Martabak telur, or egg martabak, is a crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one.Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumberand a dark brown sauce made of vinegar and palm sugar.

-Source – Wikipedia –


Here in Indonesia, martabak is one of the most popular street foods …. You can almost find it through out the country. In Jakarta it self, near my house you can find 3 martabak sellers in only 15 meter radius.

I have to admit that I cheating on this recipe coz I use the kulit lumpia pastry I bought at traditional market, instead of making it my self. But hey, it tastes the same. Beside there is no way I going to do the acrobatic action of “spinning the martabak pastry, the down side is that my martabak is smaller than the original. But size doesn’t matter on this one … beside the big martabak will be cut also …

But if you want the martabak to be bigger I suggest you make the “real” martabak pastry or for the cheating way you can join 2-4 the kulit lumpia pastry with some water & flour mixture. For me, I like the small one.

Ingridient:
10 Kulit lumpia pastry

Filling:
2 table spoon of salad oil
200 gram minced beef
2 shallots, finely chopped
4 eggs
1 cup diced spring anion
1 teaspoon salt
½ teaspoon curry powder

Heat oil, stir fried the chopped shallot till it become fragrance. Add minced beef & curry powder; cook thoroughly till the beef looks dry. Whisk eggs; add salt, diced spring anion, & the beef.

Take 1 kulit lumpia pastry, add filling, fold like envelope than fried in hot oil till golden brown.

Spaghetti Bolognese my way

I don't think this is the right recipe, but it's absolutely satisfy my Indonesian tongue. We Indonesian, like most asian loves food with the strong taste. & as a moslem I don't use any wine ... Most of the people that ever taste my bolognese sauce loves it .... & really I don't think of showing of .... ;p

300 grams of minced beef
100 gram grated carrot
1/2 can of tomato paste
300 cc of tomato puree
1 chopped anion
1 chopped garlic
1 tea spoon dried basil
2 tea spoon dried oregano
1 table spoon sugar
3 table spoon salad oil
250 grams of spaghetti, cooked till aldente

Heat the oil, add chopped anion, stir until it goes translucent than add garlic continue stirring. Add minced beef, cooked until meet goes brown. Add tomato paste, tomato puree, carrot, basil, oregano & salt. Bring all in boil, turn the heat down & simmer, for about 45 minutes. Add sugar.

The key of this sauce are first the addition of carrot, it's not to give more volume but to give some kind of "sweetness", second it's the 45 minutes of simmering in low heat. Without this two the bolognese sauce will not taste good....

Serve the spaghetti with the bolognese sauce , springkle with a bit of parmesan cheese ... & of course for Indonesian you cannot leave the chilli sauce behind ...

Dorayaki

I think Doraemon will be proud of me .... ;p.


Recipe from 52 Kue Popular by Sedap

4 eggs
100 grams sugar
2 tablespoon honey
1/2 tea spoon salt
250 grams cake flour
1 teapoon baking powder
120 cc milk

My version of filling
100 grams pealed green bean
75 gram sugar
150 water
1 tea spoon pandan paste

Beat egg with sugar & honey, until pale & sugar dissolved. Add flour & baking powder alternating
with milk. Preheat pancake pan, pour the batter, brown in one side only.

Filling:
Boiled the green bean, until soft. Blend until smooth, add sugar & pandan paste. Cooked until it become a thick paste.

Finishing
Make pairs of dorayaki and put a scoop of filling between them.