Panci-Centong@Minie's World

Kerak Telor is a traditional Indonesian food that is only available in the city of Jakarta. The name is literally translated as “egg crust”. The dish dates back to the beginning of the 17th century when the Dutch colonized Indonesia. Kerak Telor was considered a gourmet dish because of its delicious flavor and was only available at that time to the upper classes.





The Recipe :

Ingredients :

1/2 cup rice
1 egg
1 tea spoon salt
1 table spoon fried shallot

Instructions :

prepare small brick stove, and curve round small pan.
put salt in a pan, put egg, mix it well
put rice, spread it around the pan.
let the egg rice going brown color.
put shredded coconut and fried chopped shallot in the top.

ready to serve

Ingredients:

* 75 gram margarine/butter
* 250 ml water
* 150 gram flour, sifted
* 100 gram sugar
* ¼ tsp. salt
* 1 tsp. vanilla
* 6 eggs
* 450 ml thick santan from 1 coconut
* 100 gram raisins
* ½ of a young coconut, the flesh scraped out in thin slivers




Instructions:

* Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.
* Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.
* Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.
* Cover again and continue cooking for about 5 minutes. Unmold and serve

Makes 26 cakes

Ingredients:

* 1 ripe black-skinned plantain or 4 small finger banana (make sure that the banana is sweet)
* 1 egg
* 1 tsp. sugar
* 6 Tbs. flour
* water
* a pinch of salt
* vegetable oil for deep frying

Instructions:

* Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
* Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
* Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
* Serve while still warm

Makes 4 servings.

Ingredients:

* 1¾ cup black glutinous rice
* 2 pandan leaves
* 5 cups of water
* ½ cup palm sugar syrup
* Pinch of salt
* 1½ cups fresh squeezed thick coconut milk

Instructions:

* Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
* Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.

Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.

Makes 4 servings.

Tips :
You can also mix this bubur ketan hitam with bubur kacang hijau and serve it with bread and hot tea


sources : ??

Ingredients:

* 260 gram rice flour
* 150 gram granulated sugar
* 4 eggs
* ½ tsp. cinnamon powder
* 450 cc coconut milk from 1 coconut
* cooking oil for greasing

Instructions:

* Mix the flour and sugar thoroughly. Add beaten eggs, stir well. Pour the coconut milk and cinnamon into the flour mixture. Stir well.
* Heat the cookie mold over a low flame, grease with cooking oil. Put 2 Tbs. of dough into mold and smooth out with the back of the spoon. Close the mold by joining the two halves. Bake over a low flame on each side for about 5 minutes. After the dough is golden brown, roll it right away. Cool on a rack.

Note:

* The cinnamon cookie mold usually has carvings in different shapes on both inner sides of the iron sheet. These shapes usually are circles with lace like edges.
* When pouring in the mix, keep the mold flat to ensure that the dough does not spread. Smooth the dough out on the circle shape section of the mold.
* Roll the dough when it is still hot. If not, the cookie will dry out and will not be able to be rolled. To be safe, roll while the cookie is still in the mold over heat. Start by hand, then roll again with the help of a small spatula. Remove and let cool.
* Keep the dough not too thin but not too thick. If it is too watery or thin, the dough will not be able to stick to the mold, and will spread out of place. Because the dryness of rice flour varies, do a test: if it is too watery, add flour. If it is too thick, add water.

Makes 50 rolls.

hmm...crsipy..yummy


sources : Minie forgot where she found this recipe ^^ , and for picture, Minie uploaded from www.flikr.com

To make Rice Cake:
Ingredients :

* Rice Cakes 1 cup glutinous rice flour
* ½ cup tapioca starch
* ¾ cup water
* ¼ tsp. salt

Directions :
Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.

Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.

Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.

Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.


To make the sauce:
Ingredients :

* Sauce 3 cups water
* 1 cup coconut milk
* ½ cup palm sugar syrup
* 1 pandan leaf
* Pinch of salt

Directions :
Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.

Add rice cakes and simmer for 20 minutes.

Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

Makes 3 servings.


Minie's Mom likes to make it ^^


sources : www.asiarecipe.com, www.flikr.com

Ingredients :

* 350 grams rice flour
* some water
* 150 grams all purpose flour
* 200 grams fermented cassava / tapioca (tape singkong)
* 400 grams sugar
* 200 cc warm water
* 2 Tsp baking soda
* 250 cc club soda
* 1 Tsp vanilla
* food coloring (your choice of 3 or 4 colors)
* salt to taste

Directions :
Add enough water to the rice flour so that its weight increases to 500 grams.

Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.

Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.

sources : many sources

Ingredients :

* 200 gr. glutinous rice flour
* 1 Tbs. slaked lime water
* banana leaves
* ¼ grated coconut
* pinch of salt
* Palm sugar syrup

Directions :
Soak the glutinuous rice in water for an hour and drain. Add the slaked lime water to make the rice rolls more solid, and stir.

Take a piece of banana leaf and fill it ¾ full with glutinuous rice (just like making rice rolls). Secure the ends and tie rolls with string so that they will not burst during the boiling.

Put the rolls in a saucepan and cover with water. Boil for 4 hours, drain and allow the rolls to cool. Add more hot water during the cooking when necessary.

Serve the rolls by cutting it into 2 cm thick slices.

Sprinkle the grated coconut which a pinch of salt has been added on top of the rolls and pour the palm sugar syrup over them.

Ingredients :

* 1½ cups glutinous powder
* ¾ cup lukewarm water
* 2-3 drops green food coloring
* 8 tsp. grated Java dark brown sugar
* 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Directions :
Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.

Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.

Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.

Prepare a pot half filled with water and bring it to a boil.

Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.

Makes 30 rice balls.


sources : www.asiarecipe.com, www.flikr.com

Here are the lists of 'jajanan' in jakarta.
If you're visiting our Jakarta, try one of these menus :

Kue Getuk
Kue Lumpia
Kue Kelepon
Kerak Telor