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. ^^

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.

Batagor - Fried Stuffed Tofu & Fish balls with peanut dressing sauce-

Last time I made SIOMAY and now I tried making BATAGOR, it's almost the same but it's fried and the main ingredients are tofu & fish only.
The use of Tapioca flour is a bit more than in SIOMAY so that's why the texture here is hmm kenyal what is in English >_< chewy perhaps is the right word, but they are still tender.

Thanks again Diah Didi's. I follow her from now on then. ^^
Let me tell you briefly what I used here.

For the Fish ball batter
-2 tilapia fillet *that's what I had in the freezer* got too much making siomay before*
-3 cloves of garlic, sliced and fried
-1 tsp salt
-1 egg white
-2 green onion, sliced
-200gr tapioca starch *I used 5tbsp*
-50ml water
Grind them all in FoodProcessor

-Half pack firm tofu. 
*cut into another half and cut again into triangle. Soaked them in a turmeric water and salt for about 15min. *I want my tofu has bit taste, so it's optional* Dig carefully to make a hole but don't break it, put aside. 

Meanwhile,prepare the pan with vegetable oil to fry.
After all ingredients were smooth, except tofu, Spoon the batter into balls * I used two tsp, couple of movement between 2tsp into shape of ball and right away fried. Stuffed the tofu carefully with the fish batter and then fried. Flip tofu n fish balls till all Golden brown. Fried them In low heat, so that the inside are done.

Peanut dressing sauce
I forget the measurement but I used Half pack of dried raw peanut. Fried them and blend into puree with garlic, sweet soy, 1 tbsp sambal oelek, water. Bring to taste with salt / sugar. The texture of sauce is not too thick but not too thin. 

Serving it by slicing them into several pieces and pour the peanut sauce, sweet soy, chili hot sauce/sriracha. If you have Lime(small size asian style) drop some lime juice on it. Yumm n smells good. 

This pic was my portion ^^ so full.

Rainbow Noodles, Red Edition in Mie Ayam Bakso

Happy I have one kitchenaid attachment now!Thanks hon! More to come lol.

Here is the result of my pasta press. It's one of fav kitchenaid attachment. 
But I used Pasta press for making healthy noodle here. 

Browsing the recipe is not that simple. Esp to match with this machine. I really need dough that's firm enough. Once I tried the sticky result dough, oh boy so hard to split it when it's ready to come out from the machine.

I found dapur kecil ibu blog and tried her recipe. Still not satisfied yet but not that bad. Eventho when it's cooked I broke noodles into several pieces. >_<

Beets pure

Love the way it works

I was not that patient making the beets puree. I boiled the beets but then I steamed it. I should have waited longer to make it softer. Lesson learned. Second batch I did really make good pure of beets.
It's fun making pasta/noodle with kitchenaid attachment. Just need patient and practice.

Not sticky but fragile

I still wanna browse more recipes with another flavor. Next maybe spinach.

Now talking about Mie Ayam Bakso. A famous Indonesian food that people won't get bored with it.

Very easy to make. I didn't use measurement sorry. I get used to in the kitchen.

Just prepare  ;
-Boneless breast chicken. Boiled,shredded.  Use the broth for later.
-Mushroom in a can.
-Meatballs (homemade or ready to use)
-Some steamed veggies such as baby bok choy,  ( I used beets leaves by the way here ).
- 1 cup water/stock from the boiling chicken.

Seasoning in garlic, soy sauce, mandarin sauce, oyster sauce, salt, pepper, sweet soy sauce.

Additional sauce for serving it ;
-chopped/sliced garlic, sauted 5min in olive oil and added soy sauce. 
-sriracha/hot chili for more hot just chopped green chili pepper.

Yummy!

Siomay Empuk

It's been a while I had no Siomay. I guess I made this since couple days ago I had Dimsum with friends in South side area. Not bad tho but quite expensive.

Siomay is a kind of DIMSUM too. Steamed seafood. This is the second time I think I made this and quite satisfied with this recipe, thanks Diah Didi's. 

I didn't buy cabbages last nite when we went to Publix to buy some groceries. I bought fresh beets tho. They are expensive hubby said. I wanna try homemade noodle later with beets color flavor that's why I asked him to buy. 
I had no idea with the leaves but trust my feeling for using it as a wrapper of my siomay.. Yup that's good.

Siomay aka Indonesian DIMSUM has certain looks. Some are wrapped, stuffed. The common siomay wrappers and stuffed are in tofu, cabbages, Bitter gourd, Potatoes. Since I only wanna test the dough of tender siomay so that I didn't think of potatoes tho I had. >_< I completely forgot it.

Let me tell you brief ingredients of mine here.

4 Tilapia, Fillet
half chicken breast Boneless skinless
4 cloves of garlic
2 egg whites
100gr tapioca starch
2 tsp sugar
1 tsp salt
1 Chayote squash,peeled, steamed and make into puree.

Additional stuffing
half firm tofu (cut again into 4 triangles and dig for space filler in)
1 hard boiled egg
couple of beet leaves (subs of cabbages)

I used food processor to make the chicken and tilapia into puree and then mixed all ingredients together into thick batter. 

Prepare steamer and steam each for about 5-10min.

Served with peanut dressing, sweet soy sauce, and sriracha. Yummy!
For peanut dressing I used the mixed of peanut butter and sambal kacang, some garlic chilies, and bring to taste with salt and sugar.

Bakpia Kacang Hijau

Second attempt making it.>_< Still not having the layer on skin. Hmm I guess I did too much rolling? or too little second layer.. Well the taste is yummy tho.

Wait a minute I just browsed different recipe bakpia  from the same web..
Maybe I might try it next time for the third time lol hope it works. Should practice how to roll the dough so that I could get layers skin.

Otak-Otak -Fish cake in peanut sauce dressing-

My fav dish! So yummy! It's called Otak-Otak. Grilled fish cake wrapped in banana leaves and served with peanut sauce dressing.

I mixed fish and shrimps let's say 80-20. Since I don't know special fish that we used in Indonesia. Yup this is another traditional snack I love. Indeed expensive for this small dish tho in food vendor. Here's the link of recipe I used Otak-Otak Bangka

I take order for this delicious dish. Only for Jax area. It contains coconut milk that is delicate so I don't dare send it via post mail.

Gemblong -Fried sweet glutinous rice flour cake-

Gemblong.. hmm sweet sticky rice cake made of glutinous rice flour mixed with dried coconut flakes in a coconut milk with lil bit salt. Then shaped it into oval and then deep fried. Glazed it with dark brown sugar. That's a brief explanation of this dessert. >_<

It's traditional Indonesian snack when I was still kid. I guess some stores still sell this back in my country.

Some recipes used glutinous rice flour (white) only. I wanna make it like in Indonesia which is sweet black rice. I mixed half of white and black here. I browsed this link gemblong  since it's small amount. 

I wanna try it first before I offer it to my friends. 

In my opinion It's good, yummy. Well I ate it when it's still lil bit warm. I hope it's not too chewy when it's cold. Let's see. *After several hours I ate it and it was chewy, not recommended for you who wear braces lol*. That's how it should be tho. And still yummy too.

I wanna test it sit on the kitchen counter for 3 days to see how it looks. Before having it delivered to my friends in another state. 

You know when the food contains of coconut milk, it won't last long unless you store it in the fridge. 

Okay, will be back after 3 days for the update! 
I'm back after 3days! Hmm the gemblong in ziplock bag is hard as a rock >_< and the sugar melted lil. I ate it by heating it up in a microwave for about few second. It's still good, for the taste.

Tahu Isi -Tempura Stuffed Tofu-

It's been a while I don't eat this kind of tofu. I always make Tahu Berontak or tofu that's mixed with veggies and the batter is also mixed in and then fried it. It's simpler compare to this one.

Making Tahu Isi needs to prepare the filling, fried the tofu first to make it firmer when they're filled and then fried again with the batter. It Tastes better tho in my opinion.

I used firm tofu that was sliced 2" by 2" and marinated in turmeric, salt and coriander for about 10min, fried it till golden brown. Cool it down and then make cleft in two sides for putting the filling.

Prepare the filling by grinding the shallots, garlic, add lil salt, into pure. saute it and add the veggies that were chopped, carrots and bean sprouts. I added chopped shrimps and green chili. Cooked for about 15min.

Prepare the batter. All purpose flour, rice flour, seasoned with lil turmeric, pepper, salt, coriander. Mixed in water. just lil. The batter is not too thick but not too thin.

When everything is ready, Take the fried tofu that's been making cleft on sides, stuffing it with the filler, carefully dipped in batter, make sure all surface is dipped. Then fried in deep frying till golden brown.
Served with fresh green chili or sriracha sauce.