Bone Soup

Believe it or not I only like lil meat in the bones just like doggy I guess lol. Well I am not a meat person to be honest. I like meat that's still attached or near the bone. If pure meat then I have to cook till it's absorbed the seasoning *rich spicy* such as Rendang.

Quite surprise bones here are very cheap. In a pack sometimes 1-2 dollars. 

The only I wish for here is Goat. Yea I don't know where I could find bones of Goat. That would be nice!

Ingredients and How to cook

1 pack of bone soup
2 cups water
Ginger roots
1 tsp salt
Boiled all in a medium pot, till the meat is a bit tender. Removed the fat that's around the side of the pot and surface. The fastest way is take strainer and pour it to another clean pot. Continue boiling.

Meanwhile prepare the seasoning.
take couple of shallots, cloves of garlic, black pepper, 1 tsp salt, 1/2 tsp turmeric. Make into paste with magic bullet or in a mortar. Saute it and add cinnamon stick, cloves, cracked nutmeg. Smells would be sooooo good.
Pour it to the boiling bones. Add some potatoes, carrots. Cook till they are tender.

For garnishing and serving, you can slice some tomatoes, couple of spoons fresh Indonesian style pickles ( cubes of carrots, cucumbers, shallots, and some fresh green chilies/thai chili soaked in white vinegar with lil salt and sugar plus lil water )
and fried shallots(sliced thinly n fried till golden color, make sure don't burn it lol)

and of course Jasmine rice! and chicken satay or Goat satay would be great. Happy tummy!:D

Pandan Mochi

The simplest way to make snack now is steamed MOCHI. I've been making several flavor and filling. The best I can tell is mochi with nutella filling. ^^

But this time I made Pandan flavor with mungbeans filling.
I didn't plan at first actually so first layer I put is white but I dropped some pandan fragrant still but not green color. Then I was thinking why not having pandan green color for the second layer. So after first layer done, I put some fillings then closed it with green. Steamed again till the dough is firm enough. 

P.S dont forget to spray the cake mold you use with cooking oil. I forgot one mold and its sticky hahah.. lesson learnt!

Always hungry but not in the mood for cooking complicated stuff then mochi is the answer. ^^  

Beets Mochi

I love homemade Mochi!!!

After succeed making green tea mochi yesterday and sent it to my friend in SC, I just remember I still had the beets puree. I used quite plenty perhaps 2 tbsp for this 1/2 cup of glutinous rice flour. I tasted it while it's still hot and it's perfect.

I used the same recipe with Japanesse style but this one I steamed it. I don't wanna get burnt again lol.

So I used talam cake mold to shape it. Steamed first layer for about 10min and then put the filling and pour second layer to cover it. Steamed for another 10min. 

This one I filled with cooked mungbeans, this one is the split mungbeans that been peeled as well.

So happy I could create homemade snack that's healthy!
Happy trying fellas. ^^

Shortcut for Cooking Mung Bean

Green Tea Mochi -Japanese style-

Another Mochi Style I love to eat but got to be extra careful to make. I burnt my finger when I wanted remove the plastic food wrap after it came out from the microwave. >_< 

This is using Microwave to cook it. To be honest I like it steamed better. 
Here's the youtube how to make this style of Mochi I made, mochi 

Good luck.

The skin is not sweet but Yummy Nutella.

Mochi -mungbeans filling-

Testing recipe of Mochi I Almost gave up in the middle of processing tho. I thought I made mistake but I said to my self just be creative dear, ^^ instead of shaping the dough into balls, I used talam cake mold to  shape it. Voilaaaaaa!! texture is just like I used to eat and yummy! 

 Ingredients

I used the filling from left over I had, bakpia.

so I am just telling you the skin/dough recipe.
This is the video link of cooking peeled mungbeans
to make mungbeans filling 

150g glutinous rice flour

50gr granulated sugar

100ml hot water

50ml water

10gr corn starch

20g vanilla powder

1/2tsp salt

a pinch of green tea from green tea sachet

How to make is a bit tricky

I mixed glutinous rice flour, vanilla powder, salt

add 50ml water, sugar, mixed it and add hot water

mixed it well

*Since I still had crumbled so I pour lil bit more water and it turned out soo sticky huh*

I couldn't shape it into balls, so I used talam cake mold to steam it

I sprayed the cake mold with cooking oil first 

and then put lil dough in the bottom of the cake 

and 

put the filling and then cover it with the dough

Steam for about 30min till the bottom cooked well

meanwhile prepare the powder to cover mochi later once they are cooked

It is from corn starch by heating it up in a small pan

I used 3 tbsp of corn starch, this is for dusting.

As soon as the steamer stop for about 20-30min, I removed the mochi from the cake mold by using plastic tsp that's been greased by cooking oil. 

carefully I squeezed the plastic mold and used teaspoon plastic to let the edge move out from the mold and it fell to the corn starch pan that I already prepared for dusting, rolled it, till all surface covered. 

Yummy!

Next time I'm gonna make peanut, mungbeans that's been peeled, for the filling..

maybe nutela hmm.

Asinan Jakarta -Jakarta,Indonesian Fresh Salad-

We love it!

This is Indonesian style of salad I can say that I tried making it here in FL.

Browsing recipes and asking my sis to make sure our mom's recipe is the same or not with net source, well yup. ^^

My mom used to make this Asinan during Ramadhan Holy month. 

Everybody loved her Asinan, Alhamdulillah. 

Now here I am missing her and missing her Asinan as well.^^

Ingredients

-Dressing/soup-

4cups of water

500gr palm sugar

1/2tsp salt 

Boiled till the sugar dissolved

Add

5 tbsp of sambal oelek

If you can't find it then fresh red chili pepper, grind them
1 tbsp of Tamarind

3 tbsp white vinegar

pinch of shrimp paste *terasi* optional

Cooked till it's boiling again

 put a side 

(with a strainer pour it into a jar when it's cooler) 

Vegetables  

(I used shredder kitchenaid to make them into small pieces)

Half head of cabbage

3-5 carrots

a pack of bean sprout ready to use (publix)

half pack of firm tofu, diced

(soaked in salt, coriander,lil water for about 10min) 

Indonesian Cracker (Kerupuk Mie), fried
fried peanut 

How to serve, Just like in the pic above, arrange the shredded veggies, bean sprout, tofu, peanut, then pour the dressing soup and put the cracker on top and if you want, you can pour lil of liquid palm sugar *additional* you can have it ready liquid palm sugar
 I got it from a friend of mine, I didn't know where she got it, maybe when she was in Indonesia ^^ or perhaps you can make caramel for subs.