Thursday, August 30, 2007
Bakso or meatball or whatever :)
Bakso is Indonesia's meatball. it ussually served with
soup, and also we could add tofu, and noodle in it. This is one of my
favourite food
I found a way how to make this Indonesian meatball, as usually
google is my helper
this is taken from here
- 1 kg of minced meat
- 2 eggs (only took the white)
- 300 grams of tapioca flour
- 4-7 cloves of garlic
- 1 red onion / regular onion is ok
- 1 teaspoon of white pepper
- 2 teaspoon of salt
mix garlic, red onion, salt, and pepper in a mortar or mixer. Mix
the spice-mixture with eggs, tapioca-flour, and minced meat. use
fingers, add a cup of water and keep on working until the mixture
feels soft and smooth
Boil some water in rather large pot, at least 2 liters. Start
rolling the mixture into small meatballs. lower the meatball into the
boiling water, when they float up to the surface they are ready
Wednesday, August 29, 2007
Yummy!!! Wedang ronde
I took my bachelor degree in Yogyakarta. At first I don't rate
Yogya highly, since it seems
it much more quite than my Hometown, but after a while I fell in love
with Yogyakarta. Yogyakarta has rich cultere and yet they so friendly with
outsider esp a poor college boy like me. I spent many time enjoying my
afternoon in my university boulevard and drinking a cup of wedang ronde.
Well it remain me to talk about another javanese tradiotional
drink, it's wedang ronde. Wedang ronde is drink with ginger
water (almost the same with sekoteng) plus brown sugar and has a balls
of rice flour in it,plus other stuff like bread, peanut
I search a recipe in internet and found it here
Ingredient
skin
- 150 grams of glutinous rice flour
- 2 teaspoon sago flour
- salt
- 25 cc betel lime liquid
- 50 cc warm water
filing
- 50 grams peanuts with granulated sugar (brown sugar)
Ginger Sauce:
- litre water
- tablespoons ginger, minced
- 3 stalks lemon grass, cut into 3 pieces each and bruised
- 2 pandan leaves, shredded an tied into knots
- 200 grams granulated sugar
Preparations:
- Skin: mix glutinous rice flour, sago flour and salt. Add betel lime liquid and warm water a little at a time, kneading until the dough can be shaped. Divide into 2-3 parts, each dyed a different colour.
- Make balls as big as quail’s eggs, flatten and place filling in the centre. Close up the dough and reshape into balls.
- Cook balls in the boiling water until they float and are done. Drain.
- Put Ronde balls in ginger sauce and serve
- Ginger Sauce: boil water and ingredients in covered saucepan on
low heat for 30 minutes until the aroma is quite strong. Sieve.
drink it while still hot...
