Octopus Rendang

This is my familly favourite food

Ingredients
1 kilograms octopus and cut up into small pieces
2 litres/8.5 cups of coconut milk
1 tsp black pepper
2 tbsp toasted coconut
1 tbsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
salt to taste
sugar to taste


Spice paste:
10 cloves garlic
20 shallots
2 inches ginger
100 grams/ 3.5 ounces ground chilli
1 tablespoon coriander
1 teaspoon cumin
5 kaffir lime leaves (finely sliced)
6 Salam leaves (Indonesian bay leaves)
3 turmeric leaves (finely slices)
3 lemongrass (white part only)
1 inch galangal
3 star anise

Method

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the coconut milk and spice paste to boil and stir occasionally.
Add octopus, tamarind juice, black pepper, toasted coconut, salt and sugar on medium heat, stirring frequently.
Lower the heat to low, cover the lid, and simmer for 2 - 2.5 hours or until most of the liquid has evaporated the meat is really tender.
Season with additional salt and sugar if its needed.
Serve immediately with steamed rice.

Banana Cake

Ingredients:
3 Eggs
150g Sugar
200g Banana, smashed
150g Flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g vegetable oil

Method:

Preheat oven to 160 °C.

Whisk eggs, and sugar in a bowl. Mix well until they became uniform and fluffier. Than mix the banana and mix well at max. speed around 15 minutes.

 Sieve flour, baking powder and baking soda together into a bowl. And mix together all the ingredients. You can use spatular or hand to mix. Add in oil damp; mix well till batter is shiny damp; flowing.
Bake for 40 - 45mins.

Pandan Swiss roll

Ingredients:
4 larger eggs
80gr  caster sugar
100gr plain flour
60gr melted butter
1 tsp pandan essence
Few drops of green food colouring

Filling:
200ml fresh / whipping cream
Icing sugar
3 tbsp desiccated coconut flakes (additional for sprinkle on the top if desired)

Method:
Preheat oven at 200C. Line 10"x 15" baking tray with baking paper. You may also use 10"x10" tray for thicker cake, adjust baking time to 12 minutes.
In a large mixing bowl, beat eggs until foamy, gradually add in sugar and beat until light and fluffy.
Fold in flour, melted butter, pandan essence and green colouring, mix until just combined.
Pour the batter into baking tray and bake for 10 minutes. Cool on rack.
Meanwhile, prepare the filling. Whip fresh cream until soft peak, add in icing sugar and continue to whip until stiff then stir in coconut flakes. Cover and keep in the fridge before use.
Turn cake over onto a piece of baking paper, spread whipped cream on the top and roll it up with the help of the baking paper. Put in the fridge before serving.

Crepes

 

Ingredients:

1 cup all purpose flour or whole wheat flour
3 tsp sugar (optional)
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water, or milk
1 egg
vegetable oil or cooking spray

Filling:
1 egg
pepper
fresh chives
6 slices of prosciutto
6 oz. italian parmesan (parmiggiano)
6 oz. mozzarella, or any other super-melty cheese
Extravirgin olive oil

Mix all the ingredients into a bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand.

Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when they become lightly golden gently loosen the crepe with a spatula and then flip the crepe over in the pan.

The second side should cook much more quickly, so don't get distracted and let it cook too long. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.

In another bowl, mix together all the ingredients of filling. Than take 3 spoon of it and place into a crepes. Bundle the crepes with chives. Than put all the crepes into the oven for 15 minutes with 180° C until looks crispy on both sides.

Fruit Pudding

Ingredients:

1 package unflavoured agar-agar powder
1 fresh ripe mangoes, peeled, discard the pit and chopped

8 big strawberry, chopped (use 4 for cooking and other 4 for decoration)

80 gr sugar (you can add more sugar if you like sweet taste)
800 ml milk

200 ml mango juice

4 tablespoon orange jam

1 teaspoon corn starch

Directions:

Mix all the ingredients in a medium pot. Bring to boil in a small heat and stir ocassionally until done. Remove from heat.And let it cold.

Wet jelly molds with water before using. Pour into prepared jelly molds. Cool down until set, unmold puddings, place on dessert plates.

Decorate it as you like!

Rujak

Rujak is a hot, spicy fruit salad. You can make it from whatever combination of fruit and vegetables you like.

Ingredients
2 cucumbers, peeled and cut into half moons
1/2 pineapple, peeled and cut into chunks
2 mangoes, peeled and cut into slices
1 papaya, peeled and cut into slices

Sauce ingredients:
100g palm sugar
10g tamarind pulp, soaked in 1/2 cup warm water and strained
2 long red chillies
2 bird chillies
1/2 teaspoon terasi (shrimp paste)
1/2 teaspoon salt
Handful crushed roasted peanuts (optional)

Preparation method
1. Combine all the fruit and vegetables in a large bowl and set aside.

2. With a mortar and pestle, pound all the sauce ingredients into a smooth sauce. Pour over the fruit and vegetables. Sprinkle with peanuts and serve.

Wajik

INGREDIENTS

1 cup white glutinous rice (soak 2 hours)
1 cup water
1 cup palm sugar
3/4 cup coconut milk
1/4 cup water

a punch of salt
2 pandan leaves

METHOD

Rinse the glutionus rice several times and soak at least 2 hours.

Put in the rice, 1 cup water and salt into a rice cooker and on the switch or you can use a non stick pot, occasionally stir and let it cook. Once it is cooked, stir to separate and let cool.

In a non stick pot, combine sugar and water, bring to boil, strain. Put back the syrup into the pot together with coconut milk, salt and pandan leaves. Keep stirring until thicken and bubbles appear on top. Discard the pandan leaves.

Now add the cooked rice, stir until rice fully coated by syrup and leaves side of pot.

Pour onto greased shallow tray and let cool.

When completely cool, slice as your desired shape and serve it.