Es cendol

ingredients

• 125 gr / 4½ oz rice flour
• 50 gr / 2 oz sago flour
• 75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it has green color)
• 450 cc / 15 oz water
• salt as needed

Other ingredients

• 200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz of water until it dissolves. Strain the palm sugar water and boil again. Set aside.
• 500 cc / 17 oz coconut milk. Boil and set aside to cool.
• 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)

how to make cendol

1. Mix rice flour and sago flour, then mix it with some of the water.
2. Boil the rest of the water, add green pandan leaves water and salt.
3. Put the flour mixtures into the boiled water.
4. Stir well and cook until it thickens (paste-like).
5. Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol.
6. Put these cendol directly into a bowl with water and ice in it.
7. Cendol will be solid and then drain them again. Set aside.

how to serve

Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.

variations

Add some jackfruit, cut into small cubes.

Read More »

sambal in the daily menu of Indonesia people, sambal seems can’t be separated. Although, Sambal is not the main menu, but its presence is always awaited among other main dishes. The dishes would be tasteless without sambal and one of the most popular sambal among Indonesians is Sambal Terasi, let’s take a look its recipe:

Ingredients:

• 15 red chilies, sliced and seeded
• 2 Tbs. dried shrimp paste
• 2 medium-sized tomato, chopped
• 2 small shallots, peeled and sliced
• 2 cloves garlic, peeled and bruised
• 2 Tbs. oil
• 1 tsp. sugar
• 1 Tbs. salt
• 1 Tbs. lime juice

Directions:

1. Heat oil and saute shallots, chillies, garlic and tomato until they are fragrant. Take out from the wok and set aside.
2. Grind or blend all the fried ingredients with dried shrimp paste, salt and palm sugar, until smooth in mortar.

Read More »

vegetable Sauté/Oseng Sayuran

You can substitute other vegetables, such as celery or broccoli, for the vegetables called for in this recipe.

ingredients:

• 1 tsp. crushed red pepper
• 1 tsp. salt
  
• 1 tsp. sugar
  
• 1 bay leaf
  
• 1 tbsp. soy sauce
  
• 2 tbsp. peanut oil
  
• 1/4 c. shallot (1 or 2 whole shallots),thinly sliced
• 2 cloves garlic, minced
• 2 c. green cabbage, shredded
• 1 c. green beans, ends trimmed
• 1 c. green pepper, chopped
• 1 c. carrots (1 to 2 carrots), thinly sliced
  

Directions:

1. In a small bowl, combine crushed
2. red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
3. Heat oil in a skillet or wok over
4. medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
5. Add cabbage, beans, green pepper,
6. carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.

Read More »