Vegan coconut pudding
Ingredients:
- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup corn starch
- 1 tsp vanilla
- cinnamon and fruit for garnish (optional)
Preparation:
In a small sauce pan over medium-low heat, combine all
ingredients, stirring almost constantly. If you don’t keep on stirring, the
mixture will turn clumpy, but you want it to be smooth and creammy.
After 6-8 minutes, mixture should start to get slightly thick. Once it is
thick and you have gotten rid of any clumps by stirring, pour into serving
bowls or cups and chill in the refrigerator for at least one hour. Pudding
will set in fridge.
Garnish with fruit or a sprinkle of cinnamon if desired, and enjoy!
Categories: Other Asian, Vegan Tags: coconut, coconut milk, creammy, pudding, vanilla
Ketoprak Jakarta
Ketoprak, it’s seem as the name of a art culture from Central Java. Ketoprak has known as most popular food from Jakarta. It’s a so simple food, simple ingredients, and simple process of production. But, the taste is acceptable for everyone from last longer-time to this time.
It is simple but also unique in production process. The seller makes and mixes it in front of the buyer as simple as quickly. The most ingredients had prepared at seller’s home. So that’s why, it just takes a few minutes for preparing a portion of ketoprak.
This kind of food has a similarity to the other kinds of food from other region in Indonesia, like Karedok from West Java, Gado-Gado from Jakarta also, Lotek from West Sumatera, and Pecel from Central Java. These kinds of food have same basic ingredient, nut sauce, and taste so.
Beside similarity, it have also difference. Gado-gado and Karedok used only brown sugar for sweetening the taste, but Ketoprak also added by sweet soy sauce. The other unique taste from ketoprak is garlicly. So, Ketoprak has hard garlic taste and aroma. Cooked fermicelli, washed beansprout, ketupat (lontong), and flakes are common ingredients of Ketoprak.
Ingredients:
- 1 pc tofu
- 1/2 teaspoon of salt
- 2 tusk garlic, refined
- 150 ml water
- 4 pcs lontong, cut
- 120 gr beansprout, sobbed
- 100 gr vermicelli
- 2 tablespoon soysauce
- 2 tablespoon fried red onion
- 100 gr fried emping
- Vegetable, Oil
Sauce:
- 200 gr nut, fried
- 5 pcs red small chilli
- 5 tusk garlic
- 1 teaspoon salt
- 100 gr brown coconut sugar
- 1,5 teaspoon air asam
- 350 ml water
Directions:
- Immerged tofu in salty water, garlic and water, fry, cut
- Nut sauce : delicate red small chilli, garlic, nut, salt, brown coconut sugar, add water & air asam, stir well
- Serve lontong, tofu, beansprout, vermicelli, nut sauce, add soy sauce, fried onion and emping
Categories: Indonesian, Jakarta Tags: coconut, fermicelli, Jakarta, Ketoprak, ketupat, lontong, tofu, vermicelli
