Terang Bulan / Martabak Manis (Sweet Martabak) (Indonesian Sweet Pancakes)

Martabak manis is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are known as "martabak manis" ("sweet martabak"). Other Indonesians call the pancakes as "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis are pan-cooked in a very large amount of shortening. A thin batter is poured into a specially shaped pan. After cooking, the pancake is ready to be topped: often with cheese, and/or shortening, and/or chocolate, and/or peanuts.

(source: http://users.tpg.com.au/stanolin/recipes/terangbulan.html)

Ingredients for wrapper:
230 gr Self-raising flour
20 gr Tapioca Flour
375 ml Warm Milk
150gr Sugar
2 Eggs
1 pack Fermipan (instant yeast/ragi, 1 pack=11 gr)
1 tsp Baking powder


Fillings:
Sweet Condensed Milk
Sugar
Chocolate sprinkle
Shredded tasty cheese
Coarse Ground Peanuts (optional)
Margarine


Directions:

1. Mix self-raising flour, tapioca flour and sugar.
2. Mix yeast with warm milk, stir well. Add into the flour mixture and stir until well combine.
3. Add in the eggs one by one while stirring continuously until well combine.
4. Close the mixture using warm wet tea towel and put it in warm place (or in warm oven) for about 20 minutes until it is bubbling on top.
5. Divide the mixture into four. Heat a teflon skillet (20 cm diameter) with low heat, grease the skillet with margarine. Pour in one part of the mixture. Put on the lid (best using glass lid as you could see what happen inside). Cook for about 10 minutes or until the top full with holes and dry. Sprinkle some sugar, put on the lid for 5 seconds and take it away from the heat.
6. Take out from the skillets and put onto a flat surface, grease the top with some margarine. Drizzle with sweet condensed milk, sprinkle with coarse ground peanuts, shredded cheese, chocolate sprinkle. Fold into half circle, spread the outside skin with margarine again and cut into 8 pieces.

Recipe source:
http://users.tpg.com.au/stanolin/recipes/terangbulan.html

Image source:
http://www.pbase.com/archiaston/image/73753317

Ayam Bumbu Rujak (Mixed Spicy Chicken)

Two words : Delicious and Spicy...

Ingredients:

* 3½ lb. young chicken, cut into frying pieces
* ¼ cup sliced shallots
* 3 cloves garlic, sliced
* 2 tsp. crushed dried red hot chili
* 5 candlenut, crushed
* 1/8 tsp. turmeric
* 1 tsp. salt
* 1 tsp. sugar
* 2 cups coconut milk
* 1 Tbs. Vegetable oil
* 1 thick slice ginger
* 1 stalk lemon grass

Instructions:

1. Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
2. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.
3. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
4. It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

Makes 4-6 servings.

Content source:
http://www.melroseflowers.com

Image source:
polkadot.blogs.friendster.com

Martabak Telor (Deep Fried Beef Rolls)

Martabak actually originates from India, but Indonesians have their own style, check it out:
Dough:
* 450g plain flour
* 175cc water
* 1/2 tsp salt
* 1 tbsp frying oil

Ingredients:
* 120cc oil
* 4 cloves garlic
* 750g minced beef
* 2 shallots
* 1 onion
* 2 tbs chopped chinese celery leaves
* 1 tbs curry powder
* 4 eggs
* 1 leek, halved lengthwise and sliced
* 1 tsp salt
* 1/2 tsp pepper


Dough:

1. Mix all the dough ingredients and knead them into an oily elastic dough.
2. Cover in a plastic wrap and leave in room temperature for 2 hours.
3. Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.

Filling:

1. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
2. Add onion, celery leaf and curry powder stirring until well mixed.
3. Put aside to cool it.
4. Add 3 eggs, leek and pepper to 3 and mixed thoroughly.
5. Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.
6. Fry until browns, flip and fry the other side.
7. Cut into pieces and serve.

Here you can watch The Street Style Martabak In Action, Although It has some differences from description above, Hope It helps :)



Content source:
www.ne.jp/asahi/miho/selamatmakan/recipe

Image source:
http://thearisan.com

Pindang Bandeng (Brasied Milk Fish with Sweet Soy Sauce)

Ingredients:

3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt (as needed)
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
10 birdseye chilis
1/2 inch Galangal
3 lbs. Milk fish (or 2 whole)


Instructions:

1. Cut each fish into 2 crosswise.
2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.
3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.
4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.
5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.
6. Simmer until fish pieces are cooked and tender.
7. Serve hot with rice.

Tips:

You may use a pressure cooker so that fish bones would be tender and edible.

Ayam Panggang Bumbu Kuning (Yellow Spice Grilled Chicken)

Ingredients:

• 1 whole chicken, cut up into 2-4 pieces
• 500 cc thick coconut milk
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 2 cloves
• 2 cardamom, bruised
• 1 Tbs. tamarind juice
• 3 Tbs. vegetable oil

Spice Paste Ingredients:

• 3 cloves garlic
• 8 small shallots
• 5 candlenuts, dryly fried
• 3 tsp. coriander seeds
• 1 tsp. pepper
• ¼ tsp. aniseeds
• ½ tsp. cumin seeds
• ½ tsp. nutmeg
• ¼ Tbs. galangal
• 2 tsp. ginger
• 2 tsp. ground turmeric
• 1 Tbs. salt

Instructions:

• Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
• Add the chicken pieces and stir well until the chicken is half done.
• Pour in the coconut milk and tamarind juice.
• Cook it until the chicken is almost done and the sauce is thickened, remove.
• On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
• Ready to serve.
• Makes 3-4 servings.

Content and image source:
http://www.melroseflowers.com/mkic/indo_recipes/poultry/yellow_spice_grilled_chicken.html

Otak-Otak Bandeng (Stuffed Milkfish)

Ingredients:

1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from ¾ coconut
2 eggs, beaten
banana leaves, or substitute foil


Spice-paste:
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste


Instructions:

1. Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
2. Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
3. Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
4. Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
5. Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
6. Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Image source:
http://www.dkimages.com

Recipe source:
http://www.wiedenhoff.nu/recipes/kokkie.htm

Ikan Asam Padeh (Fish in Sour Sauce)

Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

How to:

1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
   
2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
   
3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
   
4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
   
5. Serve with fresh vegetables and rice.

This recipe originates from :
http://www.yumyum.com

The picture above originates from:
http://www.ziki.com