Cooking Tackle

Sweet Coconut Glutinous Rice Ball ( Len Olen ) is traditional cakes/snack originally from Madura Island , Its an Indonesian island off the north eastern coast of Java which separated from Java by the narrow Strait of Madura . The cake (kue) made from glutinous rice, steamed, toppled with fresh grated coconut and then drench with coconut sugar syrup as a traditional sweetener for thousands years especially most used in Southeast Asia. The flavor and it presentations really give an impression, the use of glutinous rice, freshly grated coconut and the coconut sugar are represented the quintessence of Indonesia archipelago. I grew up with these scrumptious cakes (kue) that my mother used to make for us, the variation of the morning humble breakfast and afternoon snacking absolutely unrivaled.  I want to bring back the cake and memories today, recalling those days, our sweet tooth absolutely pampered. Everyone eager to see my mother bamboo tray filled with...

I have been experimenting with Tamarillos lately, making another unfussy dessert for the entire family member. I long for something refreshing other than tamarillos juice, the one that always be real favorite of mine *Jus Belande. Tamarillo is an egg-shaped edible fruit, a family member of tomato, The fruits are very high in vitamin A and C. The flesh of the Tamarillo is tangy and variably sours, with a bold and complex flavor. However, it may be compared to kiwifruit, tomato, guava and passion fruit I came up with an idea of Tamarillos yogurt sorbet, it absolutely perfect choices to fulfill the demand on the summer day.  Apart from that, it becomes important when I imagine that the sorbet could beat my son favorite chocolate ice cream. My excitement to get it on the nail has been polished, I cant effort to see my son react, counter the dessert imperfectly and it became a challenge for me to be honest. I put my effort to make the recipe works b...

Coconut pancake rolls/Dadar gulung is Traditional Indonesian snack that genuinely well-liked to most people in Indonesia , especially in Java.  Dadar literally means “pancake” while Gulung means “rolls” (to roll), a  thin layer delicate pancake made of Pandan flavored batter and then filled with the sweet grated coconut.  The snacks are normally green color which comes from pandan leaves as it added as natural food coloring. The combination of the coconut milk and Pandan extract that hold in the batter are make the snacks extraordinary exotic! Above all, we have so many different kind of traditional Indonesian snack which particularly called as Jajan Pasar .  I made my effort and promise to my self-my family to always be presenting them as precious after the meal, as a companion to our tea/coffee or as our snacking ritual. My husband and I both grew up with these delicious and beautiful traditional snacks.  His most wanted sweet rolls ...

In the midst of the crush of modernity, traditional snacks is a unique culinary culture that should retained ~ Ira Rodrigues. Coconut Banana (Pisang Rai) is one of traditional Balinese heritage snack, it is made from banana which usually be eaten as a breakfast (a traditional breakfast) along with tea/ coffee, on the other hand, its also perfect snack for your afternoon tea/coffee. The bananas are first coated in a homemade batter of rice flour, boiled / steamed and then toppled over with fresh grated coconut .  However, Pisang Rai is Balinese traditional snack that once triumphed within people which now had quite diverse rival whom offered the modern snack such cup cakes, brownies, muffins etc. Most of people who are devoted to a traditional treats have claim that their face trouble finding the vendors who are selling traditional snacks . However, the easiest way that we could possibly able to find them is at traditional market .   Bea...

Fried Banana, Pisang goreng is very popular snack throughout Indonesia , they are like a King among various deep-fried Indonesian snacks. The all time favourite snack also play role as the Indonesian breakfast staple and may serve with coffee or tea. Pisang goreng is part of our phenomenal street food, although it very easy to make, but many people prefer buying them from the street vendor side. I have nothing to against that tradition, but I’m forever fancy to make it at home.  I share my pisang goreng recipe today in my humble way and I believe that all of you might have your own version of making fried banana, perhaps modified with more tasteful and served in various ways, such sprinkled with cinnamon sugar, coated with honey and toasted sesame seeds or topping with grated cheese or chocolate, however all must have appealing and absolutely lips smacking outcome!  The fact, I am so enthusiastic to have some of the basic Indonesian food recipes...

I always admire to a simple dessert that would have shine when it serves and required not much time of preparation and process. To have not much time to do some complicated one as a house-wife because I need to run the house accordingly, the fact, it is a good excuse :) hence, I prefer making the sweets that would essentially trouble-free.  Well, I have decided to make a beautiful dessert which called Pear Compote, this is a truly reward for an afters! it’s very easy to make, at the same time it gives a very delicious outcome. For you to know, pears are less allergenic than many other fruits, also an excellent source of dietary fiber and vitamin C. I modified the recipe from the original recipe of vanilla pear compote from my Easy fruits dessert book. Thinking of some exotic spices, star anise and cinnamon being add up to the compote. However, star anise and cinnamon are just perfect spices that could always have merry each other, I have no doubt about it. ...

Pandan leaves are long and slender green leaves of a member of the pandanus palm or screwpine family. For you who are new to pandan, they impart a sweet floral fragrance to most popular Southeast Asian cooking especially dessert. Their intense green color and it is also used as a natural food coloring. Pandan leaves aren’t fussy plant to cultivated, it easily grows rapidly without requiring much care. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. The unique botanical fragrance which is enhances the flavor of foods, especially rice dishes and cakes. Pound using mortar and pestle or process a bunch of pandan leaves in a blender with add up a little amount of water, then strain through a fine sieve to obtain Pandan Extract. Somehow, bottled pandan extract is also available in shops but often contains artificial green food coloring, this is the reason that ...