December 28, 2007

Ben's A King of the Castle


I don't expect Ben to point his little finger on this castle featured on The Australian Women's Weekly Kids' Party Cakes (if you have this blue book-as there are two editions on the same title-, turn to page 38, you'll see the original idea of this castle). I thought he will choose something like a cake which resembles his-becoming-age-shape, or a train, but it is more complicated than that. He surely has his own preference, I suppose.

I wanted to start baking soon after Christmas, but I wasn't feeling well as my gums were swollen and I had had a fever. I could even hardly eat, so the plan was then put on hold until Thursday morning. I baked the whole morning and only stopped for lunch and for picking some plums we've harvested earlier in Summer. For the towers, I need 5 different sizes of Swiss rolls, one 26cm square chocolate buttercake, and one 30cm rectangle basic buttercake for the base of the castle. And I used 1kg buttercream for the whole lot.

I was planning to make little fairies with sugarpaste but I didn't really have much time to play around. Ben doesn't mind me omitting the fairies. He wanted to put his helicopter on the cake, though, which the space is not big enough to land on. So, we sprinkled some sweets instead. The pink roofs in the centre tower and one on the left far side is white chocolate tinted with port wine colour (I use gel food colouring) and cut squares when it was set. Each tower has a candle and there are 5 candles altogether for Ben's going to be 5 this weekend.

the gate is broken and the leaning towers need to be straightened with the help of skewers

I had troubles with putting the Swiss rolls and rollettes on the cake straight and upright. They tend to lean on the right side. I had put some skewers to give them a steady construction, but when I had painted them with buttercream, they tended to lean more to the right. I thought of the Pisa tower, but that will be ridiculous, because the Swiss rolls can be broken into halves. I had to move the table close to a wall, then use a skewer to push the tower to the opposite direction. The skewers were hold against the walls which give the steady strength for the towers. I left them dry.

It is certainly not easy when I think of it again that I haven't made such a castle before, and yet I have to give my words to make whatever birthday cake my boy wants. So there he goes. He gets his castle and I have to do some cleaning up now.


This is my last cake of the year, quite frankly. I am sending this to you, my all readers, and thank you for being with me since I wrote my first post and thank you for being my friends throughout the year; I do appreciate your kind attention and supportive comments. I hope I can do much better next year to visit more of your blogs out there and be acquantainced with your wonderful and informative blogs as well as get to know beautiful personals worldwide.

To my special fellow Kiwi bloggers:

(Barbara, I will miss you and surely will see you next time we visit down under, good luck in Queensland; Bron, hope you'll be back more on blogging next year, would love to enjoy your photos again; Emma, hope I can be much better on visiting your blog next year—feeling guilty already; Nigel, you're still the one I am looking forward to writing on Maori cultures and I am hoping I can experience hangi next year!; Gilli, hopefully we can find good time to get together next year and finger crossed, the weather will much be improved, would love to have you visit our farm).

Happy New Year!

December 23, 2007

Think Cinnamon, Think Spekkoek


Spekkoek is another Indonesian icon of cake besides Lapis Surabaya which requires patience in the process. My thought about historical background of this cake is coming with the history of Indonesia during the Dutch colonialism who could have brought the introduction of this cake to the Indonesian nationwide.

The word spekkoek itself literally means pork belly cake (resembles the dark and light colour of the layers) and I think during the Dutch colonialism in Indonesia for quite a long time has been somehow becoming a periode of development of the original recipe of spekkoek to the adjustment of spices found in Indonesia. I am wondering though what is the original recipe of the Dutch that now is developed and well-known as lapis legit or kue lapis legit (lapis [laa pees] = layered; legit [le geet] = spiced; kue(h) [ku we(h)] = cake).

If it's something like dobosch torte as the traditional recipe of layered Hungarian cake or baumkuchen in Germany to be the historical backgrounds of the improvement and development of Dutch's spekkoek or Indonesian lapis legit, then the additon of spices mainly is to be fairly an adjustment of the impacts of Indonesian culture of spices-rich food, including cakes and cookies. When I think Dutch was conquered Indonesia for God-knows-how-long centuries ago because Indonesia is big on spices they're lacking of, then the development and improvement of the original recipe can well be made by Indonesian bakers.
It is just amazing. Western recipe, local flavour. How it is in fact that culinary world is so rich of cultures and perspectives of art. I just love baking! And, I do love this elegant layered spice cake and I don't mind to spend God-knows how many egg yolks for this one! I don't bake this cake very often, let's say, once a year or perhaps twice as this is not your ordinary cake. People in Indonesia often make this for special occasion or for religious holidays (such as Ied el Fitr, Christmas, etc.) and weddings. This is like rich fruit cake in New Zealand which traditionally is baked mainly for Christmas or weddings.

Lapis legit todays is developed to be many versions of flavour, you can just do as you fancy. The seem-to-be classic version is the one with flvaoured only with vanilla essence alongside with the spices. I love to include as much spices as I can. Their fragrance is something I'll look for from every slice.

This cake is very rich, therefore, it is served in thin slices. Some recipes require 45, 30, and 20 eggs but I do believe that every crafted hands will do the different ending. Looking at the thin and delicate layers is the satisfaction itself, not to mention the labour it costs, timewise, it is really beyond words.

I am sending this cake for all of you who's celebrating the Think Spice: Cinnamon, a monthly thoughtful arrays of spiced recipes, hosted by Sunita. I have missed previous events, so here I am bringing you guys spiced layered cake! Have a very safe and happy holidays, everyone!

lapis legit

Spekkoek [Lapis Legit]


Source: Kue-Kue Indonesia. Yasaboga. PT Gramedia Utama. Jakarta. 2007.
300g butter,
200g margarine,
3 Tbs sweetened condensed milk,
1 Tbs mixed spice (ground cinnamon, nutmeg, cardamom, and clove),
100g plain flour,
350g caster sugar,
30 egg yolks,
½ tsp vanilla

Beat the butter and margarine until fluffy and pale. Add in the sweetened condensed milk. Beat until well mixed. Beat the egg yolks, sugar and vanilla until thick and pale. Whisk in the butter mixture one spoon at a time, mix well. Fold in the sifted flour and spices, mix well. Prepare a square cake tin 22x22cm, line with greased and floured baking paper. Spoon the batter into the tin, 3 Tbs at a time, level the surface. Bake first layer (I use 180C, setting on bake function) until golden brown. Change the setting to grill (my oven 230C). Spoon in 3 Tbs batter on to the first layer, level. Bake under the grill for about 3 minutes or until the surface is golden brown. Remove and repeat the process until all batter is used. Remove from the oven and let cool on the wire rack.

December 20, 2007

Click: Show Your Nuts




I have heard about Click Photo Event for quite a while, but I quite like this month's theme. Well, yeah, I'd like to go nuts sometimes. So, here I am showing you my nuts, just like what Jai and Bee want!

I am an average photographer but I do care about quality, although quality can be different from one view to another. It's hard sometimes to hit the button, but I can always learn.

I have taken several shots for this theme and I am choosing this photo to come up on top. I just like the colour showing off quite naturally. I only use a standard lens 18-55mm kit with the Canon EOS 400D as the main hardware, and you bet I do move closer to the object. I also don't have a tripod so I have to work hard not to move while shooting and I am trying to support my arms on the benchtop. I am using the natural light as the sun is shining here in New Zealand. We're in Summer, remember?

December 19, 2007

18 in A Second

We had 35in rain last night and we still are receiving it today, on and off. It can be really good to receive rain when the garden is really dry or when the rainwater tanks are running down quickly or when the house is grubby and you need to waterblast the green moss off the pathways or walls , but rain often comes with storm which is not a very good day to start the yeast working. The droughts are the worst enemy for the dough to rise beautifully. However, I have found a way to deal with it. I put the kettle on until the water is boiled, then turn it off, take the lid off, then sit the bowl of yeast mixture on top of it to boost it to work. I do the same to raise the dough. The other option is to take the kneaded and covered dough to the greenhouse and sit it on a bench. Sounds funny? Well, it works!

I have been baking kolache lately and, boy, they will always be finished in a second! They become quite popular in my family. Perhaps, the dot of jam can be the attraction. I have put the apricot and plum jam for varieties, but it seems everyone picks apricot to be their favorite, so I don't bother to use other jam but apricot.



Kolache is not difficult to make and pretty quick in the process. It's a delightful special soft and airy bread to be served warm for morning tea. If you're in a bad mood, it is a good idea to make kolache: you can slap the dough on the floured surface several times until you've got rid of what's bothering you without hurting anyone else. Well, it's a safe way to release your negative emotions rather than to slap someone on the face, I imagine. In the end, you can enjoy the labour of your... emotions. Peacefully.



I use freshly grated whole nutmeg [myristica fragrans) for more intense flavour of the bread. They can be found in your local supermarket or Asian groceries. I love using fresh nutmeg not only for bread or cakes, but also for curries or other Indonesian dish.

This is my entry for Bread Baking Day#5, hosted by Chelsea of Rolling in Dough. Check out what Bread Baking Day event is all about, created by Zorra.



Kolache

This bread comes from Czechoslovakia and is great to replace your mundane toast-and-jam breakfast. It is also delicious served warm for either morning or afternoon tea.

Source: Linda Venturoni. Family Circle. September 7/84.

25g (¾ oz) fresh, or 1 ½ sachets dry yeast,
¼ cup lukewarm to warm water,
¼ cup sugar,
2 ½ cups plain flour,
2 Tbs butter or margarine,
2 eggs,
¼ cup milk,
1 tsp grated lemon peel,
¼ tsp ground nutmeg or mace,
½ tsp salt,
1 egg yolk mized with 1 Tbs cream for glazing,
plum, apricot, cherry or raspberry jam

In small bowl, dissolve yeast in warm water; stir in 1 ½ Tbs each of the sugar and flour. Cover; let mixture stand until frothy, for about 10 minutes.

In large bowl with wooden spoon, beat butter until creamy; gradually beat in remaining sugar until smooth. Stir in eggs, milk, lemon peel, nutmeg, salt and the yeast mixture. Beat in remaining flour, then beat for 100 strokes. Cover bowl; allow dough to rise in warm place for 1 hour.

With spatula, cut through dough to break it down. Using well-floured fingers, pull off pieces of dough about the size of pingpong balls and slap them down on to a floured surface (dough will be soft and VERY sticky). Pat gently—always with well-floured fingers—to make rough circles about 5 to 6cm (2 to 2 ½ in) in diameter. Place each circle about 5cm (2 in) apart on greased baking trays.



Brush tops of buns with egg-cream glaze. Press an indentation with the back of floured spoon in centre of each; fill with about 1 tsp jam. Cover lightly; leave to rise until doubled in volume.
Bake in moderately hot oven until browned, about 15 minutes. Cool slightly on wire rack. Best served warm. (You can reheat buns wrapped in foil in a slow oven for 20 minutes, if desired).

Makes 18 buns.



Happy Ied el Adha
and
Happy Mother's Day to All Mothers in Indonesia

December 15, 2007

Weekend Kitchen Project: Gingerbread House

gingerbread house

I and Ellen have made a plan to get the kids together one weekend to do the gingerbread house project as this week is their first school holiday week. I have browsed many sites to get a figure what we're going to do. Fortunately, the Taste Magazine has had this project on their November issue. I follow the house constructions and make them as templates which measurements are mentioned on the back page of the magazine. The templates are very easy, very suitable for our little chefs. If you don't subscribe the magazine, you still can visit the magazine website to view the recipe and download the templates.

I made 4 recipes to make two gingerbread houses plus heaps of stars and gingerbread men from the leftovers. I spent half day in the kitchen, rolling out the dough with only the help of my youngest daughter cutting out the stars and gingerbread men, baking them and storing them until later use. I even smelled like a gingerbread man (lady?).

At 10-ish am, Ellen arrived with the girls and the fun began. We decided to use the deck as it's rather spacious. It didn't take long for all of us to build the houses, with the help of the wind blowing on the deck, making the icing get hard pretty quickly. Ellen got a little bit of trouble with constructing the pieces which I don't understand why the walls kept falling down. She suspected that her youngest daughter pressed the buttons on the wall too strong which made the walls fallen down while the icing was still soft. She decided to run the skewer from either side of the house to prevent the walls fall down again. I was surprised it worked!

sibling teamwork. see ben's lips curled? that means he's concentrating.

ben's gluing.

Ben and Sarah were pretty contented with their work. I was surprised that they didn't even lick or eat the sweets. They love my homemade cookies or cakes, but not sweets. I don't make sweets and we don't buy sweets. We have diabetes in the Binsted's family background, and that's the main reason why we don't give them sweets. However, making the gingerbread house is no fun without sweets. They can decorate them but they are only allowed to eat the buttons, in a moderate amount, with a guarantee that they will drink a lot of water and brush their teeth soon afterwards.

They had a lot of fun, you can see. It was really excited to see them use their own creativity with their own constructive minds to put things here and there. They don't have to think about the balance of the colours or anything else, and it is really fun to see how such work has done by the little minds.

Ben took the right wing, and Sarah took the other side. Ben was very serious (as always), getting the work done before he did something else. He was very focused which was really good. He was also initiated to begin decorating the house by putting all the peppermint buttons around the house, which made it look like grass. When he finished, he began the roof, and then the front of the house. He then corrected the door. He thought it should be shut because the cold wind will blow into the house which will make us all chilled. So he applied a little bit of icing sugar on the door frame and closed the door. He also applied a strip of icing on to the door to make a snowdrop effect. Quite right. Ironically, there's no snow in Onewhero!

Sarah was a bit an observer and adventurous. She tended to look around to see what other girls were doing, then she would get back to work, catching up with her brother's work. Well, she's only 3.5 years old. I think she did a pretty good job. She likes being very precise on what she's doing. So, no icing sugar left without pressed down with the sweets.

welcome


I didn't have to tell them what to do because they have ideas of their own. It was just fun to actually watch them transforming their ideas frame in their mind on to their work. Children are just amazing little people!


However, the children finished their work by decorating their gingerbread men and putting them on either sides of front of the house to welcome the guests, they said, and I had to give a little touch of dredging the icing sugar on top to look like snow on the roof and around. It looks fantastic! I was very impressed with their work. I'm so proud of them.

I'm sending this as an entry for Gingerbread House Challenge, hosted by YumSugar.

Happy Holiday!

December 08, 2007

Cookies in the Jar, Cookies in the Jar...

Christmas means togetherness, sharing, laughters, presents, Christmas crackers, and... food! I emerge myself in the preparation of this special occasion, mainly to share the culture, although I must admit I do love making presents from my own kitchen. I often make chocolate truffles with different flavours to the family and neighbours, the most popular ones are the Bailey's chocolate truffles. It feels so special to make treats for special people.

This year, I also am thinking to add the present boxes for the boys next door with homemade biscuits alongside the popular chocolate truffles. I am sending these little treats for you who celebrate Christmas and bake cookies for your loved ones, an event which is hosted by Susan of Food Blogga.

My first option is chocolate snowdrops which are so easy to make and they taste beautiful with crunchy chopped almonds. You can chopped the almonds finely but I do think that when they're chunky, they'll give burst of flavour in every bite. They are likely the chocolate version of Greek Shortbread.

Chocolate Snowdrops

Source: Family Cricle, May 27/83.

chocolate snowdrops


125g (4 oz) butter,
3 Tbs icing sugar, sifted,
2/3 cup plain flour,
1/3 cup cocoa,
1 cup finely chopped almonds,
extra sifted icing sugar to coat cookies

Soften the butter at room temperature, beat with icing sugar until creamy. Stir in flour and cocoa, sifted together, then almonds. Chill until firm enough to handle. Roll a teaspoonful of dough at a time into marble-sized balls. Place balls on an ungreased baking tray, spacing them about 5cm (2in) apart. Bake in a slow oven for 20 minutes, or until firm. Carefully remove from baking trays; roll in icing sugar while still warm. Place on wire racks to finish cooling, store in layers (with greaseproof paper between) in an airtight container.

Other options which are probably new to you but once so popular in the cooking group I join in Indonesia is Cheese Buttons which are made from delicate pastry and topped with icing sugar-grated cheese mixture. I love these little biscuits as they are melt in the mouth and taste sweet and savoury at the same time.

And the biscuits I often make will probably another idea for you to fill the present boxes or jars, the chocolate-coated chocolate biscuits which are called zebra cookies. The base dough for the biscuits can be very crumbly once you've mixed all the ingredients, but once they are rolled out, the dough becomes come together. The great thing is that each square is coated with dark chocolate or whatever kind of chocolate you'd prefer, really, which make these treats are lovable!

Zebra Cookies

Source: Majalah Kartini. Indonesia.

225g plain flour,
125g butter,
100g icing sugar,
2 egg yolks,
50g cocoa powder

Beat butter and sugar until creamy. Beat in egg yolks, one at a time, until fluffy. Fold in sifted flour and cocoa powder, mix well. Roll the dough out ½ cm thickness, cut into squares 5.5 x 4cm. Transfer on to the baking trays and bake until cooked (It takes 8 minutes, my oven with 160C). Cool on the wire rack. Once cooled, coat with dark chocolate and garnish with royal icing (I used white chocolate)

Royal Icing

1 egg white,
150g icing sugar

Beat until thick. Put the mixture into a piping bag and pipe onto the coated biscuits.

Happy baking!

December 05, 2007

Saffron Crème Caramel




I should say I can understand what Martin Bosley writes that when you have eaten a great crème caramel, angels sing. It gives a perfect description to the flavour complements in the crème, that's when you can make it right.

My favourite flavour so far is Orange Caramel Cream. I often replace the orange with either lime or lemon. But I do love the orange flavour the best. One of Martin's recipes written in his columns on The NZ Listener, November 17, 2007 is the mixture of orange and cardamom brulee. Pretty beautiful to my palate. Lovely tangy and the fragrant of spice, what more can you get? I also have tried his Coffee and Anise Bavarois, and again it is a chemistry sensation of coffee and anise becomes a satisfaction in the end of dinner. And, another one is saffron crème caramel.

I tell you about saffron: it is not your ordinary spice you would have found in ordinary shops. Perhaps, it becomes the most expensive spice in the world but to me it is rather to be like as mellow as yellow imagination, perhaps far beyond it. The flavour, the fragrance, the taste, oh so delicate, so beautiful, so...different. When it's sprinkled on the milk, the trace of colour begins colouring the mixture. It's like magic. It is a magical spice.

I just can't describe it more than this, a truly admiration of sensational spice. Just beyond words. A cliché? Well, perhaps if you try this recipe, you might find the perfect words for it. I send this pudding for Sugar High Friday: Pudding. Zorra of KochTopf is the host this month.



Saffron Crème Caramel

Special thanks to Barbara who sends me little packages of saffron. Good luck with the packing, Barb!

Source: Martin Bosley, The Works. The NZ Listener, November 17. 2007.

Caramel

½ cup sugar,
3 Tbs water

Put the sugar and water into a small saucepan and bring to a simmer and cook until it is a deep amber colour. Remove from the heat. Pour into the bottom of the ramekins.

Custard

1 litre milk,
a pinch saffron threads,
120g sugar,
6 eggs,
4 egg yolks

Preheat the oven to 165C. Put the milk, saffron and sugar in a saucepan, bring to lazy simmer, stirring until sugar dissolves. Remove from the heat and allow to cool. Whisk the eggs and yolks in a bowl. Continue whisking while pouring the warm milk mixture. Strain into a jug. (Stand overnight to develop the flavours—I did this—ab).

Pour the mixture into the prepared ramekins and put them into a roasting pan. Pour enough warm water into the pan. Bake for 30 minutes (Martin doesn't mention what temperature, but it is wise to check your oven manual—ab), the tops should be barely tremble when shaken. Remove from the oven and chill in the fridge for at least 24 hours.

(Martin serves the pudding topped with broken caramel left in the ramekins. I did the same and added saffron on top as a touch). Serve 4.

December 02, 2007

Bamboo Shoots and Banana Bud Curry



When I saw so many bamboo shoots around the Dwens little hut by the river, I was asking myself what to do with bamboo shoots?

My mind is quickly tracing back the childhood memories when I lived with my grandmother in the village. I could remember vaguely that she cut off the young shoots and peeled the hard skins. With that little memory, I tried out myself to re-do what she did. I selected the young shoots which were just sprung out of the ground. To my surprise, it was so easy to break off of the ground and was so easy to peel. That means, I killed it's growth just right on that stage. Well, Ralph didn't mind, I guess I helped him getting rid of those naughty plants, springing out everywhere, anywhere where they're not expected to grow.

I apparently got 5 shoots. None of them look similar to those I once bought in a can. These shoots have smoother layers, while those in that can appear so much like sandpapers with cut-off fibres on each slice. That day I was wondering myself whether I have chosen the right shoots.



On our way back to the car, I noticed that there was another natural delicacy stored just before my eyes: a banana bud! YAY! Back home, I have one banana bud and 5 bamboo shoots. I know they are familiar to my mother's home-cooking but I completely are not sure what she puts in with. I just remember that she cooks them separately. I've tried to separate them, but when I peeled the banana stamen and chopped the core of it, I could only get ¼ cup, finely sliced. Then I thought it won't be a disaster if I combine the twos. So I did.

I decided to make a curry, Indonesian way, and had to phone my guru back home. She came up with the best advice, so I did her way. She said it is Tegalan way to slice everything and throw them all in a saucepan. I thought, that sounds like fun. And it does!

This is my entry for WHB#111, this week hosted by Kalyn of Kalyn's Kitchen. See more information about Weekend Herb Blogging at Kalyn's Kitchen.


Bamboo Shoots and Banana Bud Curry

The recipe is suggested by Mbak Fatmah, NCC. The measurements are mine. With 5 bamboo shoots and 1 peeled banana stamen, I gathered and weighed the mixture 185g. Feel free to modify and adjust the recipe to your needs. I keep the sliced shoots and stamen in salted water and leave them for about an hour before cooking.

185g finely sliced bamboo shoots and banana stamen,
3 large shallots, finely sliced,
3 large cloves garlic, finely sliced,
5 red chilies, sliced, (you can add more red chilies or combination of red, green and bird chilies, if you like hot curry),
2 small and ripe but still firm tomatoes, diced,
2cm ginger, sliced,
1 bay leave,
3 young lime leaves (kaffir lime leaves are the best), sliced,
1 lemon grass, sliced,
1 tsp ground turmeric,
1 tsp ground coriander,
60ml coconut cream + 240ml water (to thin coconut cream, or use coconut milk),
200-300ml coconut cream (thick version),
½ tsp shrimp paste (you can use 1 tsp fish sauce),
¼ cup dried anchovies,
salt and sugar to season

Heat the thin coconut cream/coconut milk with the spices and herbs until boiling. Reduced to simmer until the mixture is fragrant. Add in the coconut cream. Add in the sliced bamboo shoots and banana stamen. Cook until tender. Season with salt and sugar. Serve hot.

In Bahasa Indonesia

Menemukan, Mengelupas, dan Memasak Rebung dan Jantung Pisang

Dalam rangka ikut mempromosikan budaya Indonesia lewat masakan, saya kebetulan mendapatkan rebung dan jantung pisang dari Ralph, saat kami berkunjung lagi ke pondok tepi sungainya. Seperti dilihat di foto, di belakang pondok ditumbuhi rumpun bambu. Banyak sekali anak-anak bambu yang baru muncul. Saya jadi teringat masa kecil saat masih tinggal bersama mbah putri kalau beliau suka memotong rebung dari belakang rumah beliau. Selain dijual, mbah putri kadang-kadang suka memasaknya, tapi saya ga ingat saya suka apa ga waktu itu. Saat saya remaja, baru saya tahu rasanya.

Berbekal ingatan kanak-kanak itu saya mencoba mematahkan bambu muda tersebut, ternyata gampang sekali, waktu ngelupasnya juga gampang. Tapi saya musti hati-hati karena saya ingat kelopak pohon bambu itu punya rambut-rambut tajam yang kalau menusuk saking halusnya suka sulit dicabut, jadi saya pernah diajarkan untuk mengusapnya di rambut supaya rambut tajam itu nyangkut di rambut. Seumur-umur saya baru menyadari, eh begini ya ternyata mengelupas rebung. Tadinya hanya menonton, sekarang mengalami sendiri. Tambah seneng lagi saat pulang saya dibolehkan memetik jantung pisang, tanamannya Ralph. Wah sudah kebayang lodeh jantung pisang dan rebung!

Saya ingat-ingat lupa gimana caranya masak lodeh. Ingat kalau Mbak Fat dan temen-temen di NCC pernah ngomongin soal jantung pisang. Akhirnya sekalian silaturahmi ya ngobrol deh sama Mbak Fat. Dapet ancer-ancer bikin lodeh ala Tegal, akhirnya malam itu saya menikmati sayur lodeh rebung dan jantung pisang! Makasih Mbak Fat!

Saya kirimkan masakan ini untuk event Weekend Herb Blogging #111 yang diasuh oleh Kalyn di Kalyn's Kitchen. Minggu ini diselenggarakan di dapurnya. Jika ingin gabung silakan ikuti peraturannya di sini.


Lodeh Rebung dan Jantung Pisang

Resepnya diancer-ancer sama Mbak Fatmah, NCC. Ukurannya saya. Dengan 5 batang rebung dan 1 jantung pisang setelah dikumpulkan dan ditimbang jadi 185g. Silakan dimodifikasi dan disesuaikan resepnya sesuai selera dan kebutuhan masing-masing. Sebelum memasak, saya rendam dulu irisan rebung dan jantung pisangnya selama 1 jam. Oh ya jantung pisangnya langsung berubah jadi hitam gitu sesaat setelah diiris, gimana cara penanganannya ya? Saya cuma langsung rendam di air garam, tapi tetep hitam. Mbak Fat bilang enak dipakein tempe bosok, tapi tempe segar aja langka apalagi tempe bosok hiks...

185g irisan rebung dan jantung pisang,
3 bamer gede (di NZ bamernya 2 kali gedenya dari bamer di Indo, sama jempolnya Liyah-Sby aja kalah deh bamernya...eh...jempolnya), iris tipis,
3 siung baput, iris tipis,
5 biji cabe merah, iris, (kata mbak Fat cabenya dicampur, tapi karena saya cuma punya cabe merah dan memang ga bisa banyak makan pedes, saya cuma pake segini aja, silakan tambah deh kalo suka lebih pedas),
2 bh tomat (ini ngambil dari kebun yang memang belum merah, tapi sudah matang dan mengkal), iris dadu,
2cm jahe, iris (Mbak Fat bilang pake lengkuas juga tapi saya ga punya, jadi ga pake),
1 bh daun salam,
3 daun jeruk, iris (tak buang tulangnya),
1 ruas sereh, iris,
1 sdt kunyit bubuk (ga punya kunyit segar),
1 sdt ketumbar bubuk (kata mbak Fat enak ditambahi ketumbar),
60ml coconut cream + 240ml air (akal-akalan supaya dapat santan encer, soalnya di sini dijual coconut cream yang katanya dalam satu kaleng 400ml itu diambil dari 2 btr kelapa),
200-300ml santan kental,
½ sdt terasi,
¼ cup ikan teri (pake teri halus),
garam dan gula

Rebus santan cair dengan bumbu iris sampai mendidih. Kecilkan api dan teruskan masak hingga keluar aroma bumbunya. Tambahkan santan kental, lalu rebung dan jantung pisang iris. Masak hingga lunak. Tambahkan garam dan gula.

Makannya pake nasi anget. Benernya sih enak dimakan bareng sama ikan asin goreng, tapi apa daya yang ada telur goreng. Ya sutra, makannya pake nasi anget dan sambal telur goreng. Asyik juga dah!