Best Indonesian Recipe » coconut

Vegan coconut pudding

Cookmaster — Wed, 17 Mar 2010 03:47:01 +0000

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!

Ketoprak Jakarta

Cookmaster — Mon, 13 Jul 2009 06:59:48 +0000

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

Nasi Uduk (Uduk Rice)

Cookmaster — Sat, 13 Jun 2009 06:37:45 +0000

Ingredients:

500 gr rice
1.000 ml dark coconut milk
3 pieces of nutmeg flower
6 pieces of clove
5 cm of cassia bark
1 piece of pounded nutmeg
5 cm of pounded galangal
3 bars of pounded lemongrass
3 cm of pounded ginger
5 ml of salt

Nut Sauce:

300 gr of fried arachis hypogala, blend with 10 pcs of small chilli, 6 spoons of soy sauce, 2 spoons of tomato sauce, 2.5 ml of salt, 300 ml of water, and 1 spoon of sour-tasting liqui

Supplements:

Fried shallot
Omelette
Sliced Cucumber
Sliced Tomato
Lemon
Any type of flake

Directions:

Steam the rice for 30 minutes
Boil coconut milk, nutmeg flowers, cloves, cassia bark,nutmeg, galanga, lemongrass, ginger, and salt in same time
Put rice into the boiling coconut milk
When it has dried, take away the rice
Re-Steam the rice until well cooked
Boil The Nut Sauce until Viscous
Serve Warmly with supplement materials

Wingko Babat

Cookmaster — Thu, 20 Nov 2008 14:00:18 +0000

Wingko Babat is cake from Javanese ethnic.

Ingredients:

500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions :

1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown