Panci-Centong@Minie's World

Ingredients:

* 500 gr. potatoes, boiled and mashed
* 25 gr. powdered milk
* salt to taste
* ground pepper to taste
* 2 eggs
* fine breadcrumbs
* vegetable oil for deep frying

Instructions:

* Blend mashed potatoes with powdered milk, salt, pepper and 1 beaten egg until smooth and set aside.
* Take 2 Tbs. of the mashed potatoes mixtur and pit it on a piece of buttered banana leaf or wax paper. Flatten the piece of dough into an oval shaped with buttered finger. Put 1½ tsp. stuffing in the middle of the oval dough. Fold over the piece of dough and path into an oval roll.
* Beat the remaining egg. Dip the croquettes in turn in the breadcrumbs, egg and breadcrumbs again.
* Deep fry the croquettes in hot oil until they are golden brown.


Stuffing Ingredients:

* 2 Tbs. margarine
* 2 small shallots, chopped
* 1 clove garlic, chopped
* 200 gr. ground beef
* 5 carrots, peeled and finely cubed
* 125 cc water
* salt to taste
* ground pepper to taste
* 1 Tbs. flour

Stuffing Instructions:

* Saute the shallots and garlic with 2 Tbs. margarine over medium heat. Add the ground beef and the carrots. Stir well for a minute or two.
* Add water, salt and pepper. Simmer while stirring occasionaly, until it's done.
* Finally add the flour that has been dissolved in a littel warer while stirring.
* Remove and let it cool.

Makes 12 croquettes.

Tips :
eat it while its hot ..hmm..yummy ^^


sources : www.flikr.com, www.melroseflowers.com and other sources

Ingredients:

* 1½ cups uncooked jasmine rice, washed and drain
* 2½ cups coconut milk
* ¾ cup chicken stock
* 1 salam leaf
* 1 pandan leaf
* 1 stalk lemongrass, bruised
* 2 Tbs. turmeric water
* ¾ inch laos, cut in 4 lengthwise slices
* 1 Tbs. salt

Instructions:

* Combine all ingredients in rice cooker or stockpot and simmer, covered, until done.

Helpful hints:

If you are not using a rice cooker, cook the rice over high heat until the liquid comes to a boil, then lower heat and cook gently so that the coconut milk does not scorch on the bottom of the pan. Remove the lemongrass and laos before serving.

Makes 3 servings with other dishes.


sources : www.melroseflowers.com, http://www.flickr.com/photos/culinary-indonesia

Ingredients:

* 2 cups rice
* 3 cups coconut milk
* 1 indian bay leaf
* 3 lemon grass leaves
* ½ teaspoon salt
* aluminum foil


Instructions:
Put all the ingredients into a saucepan, and bring to a boil.
Turn off the heat, cover the pan and let the mixture stand for fifteen minutes to allow the rice to absorb the coconut milk.
Place the rice on an aluminum foil square in a Chinese-style steamer.
Steam for twenty minutes to complete the cooking.

Tips :
It's good to eat this Nasi Uduk with ice tea ... hmm ... love it ^^
Best time to eat Nasi Uduk is In the morning. But sometimes people like to eat this as a dinner.
Well, you better try it soon .. one of a reason to visit Jakarta ^^

sources : www.indoindians.com, www.flickr.com/photos/bundaagnes