BASE
(Spice Pastes)
Base
Back to Basic Recipes
OVERVIEW:
Balinese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways. The basic seasonings (known as base – pronounced barseh – are sometimes finely chopped or sliced, other times pounded to a fine paste. Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding.
These spice pastes can be prepared in advanced and stored in a refrigerator for up to one week. They can also be divided into smaller quantities and deep-frozen. If you are using a mortar and pestle, grind the dry spices such as pepper and coriander first; then add the hardest ingredients, the roots such as laos and kencur. When these are finely ground, add the shallots and chilies, then finally soft ingredients such as shrimp paste.
If using a food processor, blend the dry spices first then add all other ingredients, except the oil.
Spice pastes keep refrigerated for up to two weeks, or spread finished spice paste in ice cube tray and freeze. Once frozen paste will keep easy up to 6 months.
Rabu, 13 Mei 2009
Senin, 11 Mei 2009
Hen's Eggs
Whether it's soft-boiled, over-easy, scrambled, or poached, this is our tribute to - you guessed it - the egg! As I go on to 'eggs-plain' the ins and outs of eggs, I'm sure you'll find that this is 'eggs-actly' what you've been waiting for!
Hens' eggs come in shades of both white and brown. There is no difference in flavour or nutritional value between the two. Quite simply, the white egg comes from a white hen; the brown egg comes from a brown hen. But it's what is inside the hard little shell that's important. Each egg contains a membrane, a yolk, and whites.
Characteristics of the EGG
Egg Shell:
1.
The color of the egg shell is determined by the breed of the hen
2.
White feathers and white ear lobes yield white shells
3.
Red feathers and red ear lobes yield brown shells
4.
Brown eggs usually come from larger birds which require more food, therefore brown eggs are usually more expensive
Egg White:
1.
Albumen (egg white) in raw eggs is opalescent
2.
Cloudiness indicates the presence of carbon dioxide that has not yet escaped through the shell; this indicates a very fresh egg
3.
A yellow or greenish cast in raw whites may indicate presence of riboflavin (Vitamin B2)
Egg Yolks:
1.
Yolk color depends on the diet of the hen
2.
No artificial color additives are permitted
3.
Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors
Blood Spots:
1.
Occasionally found on yolks; caused by a rupture of a blood vessel on the egg yolk surface during formation of the egg
2.
Spot presence does NOT indicate a fertile egg
3.
As an egg ages, the yolk takes up water from the albumen to dilute the spot; therefore, a spot indicates a fresh egg
4.
Eggs with a spot is chemically and nutritionally fit to eat
Types
Organic Eggs:
1.
Eggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers
2.
No commercial laying hen feed ever contains hormones
Free-Range Eggs:
1.
True free-range eggs are those produced by hens raised outdoors or that have access to outdoors
2.
Due to seasonal conditions, few hens are raised outdoors
3.
Nutrient value unaffected (and NO better)
Fertile Eggs:
1.
Eggs which can be incubated and developed into chicks
2.
Not more nutritious, do NOT keep as well, and are more expensive to produce
Egg Size: (Influencing Factors)
1.
As hens age, egg sizes increase
2.
Environmental factors that lower egg weight: heat, stress, overcrowding, poor nutrition
3.
Egg sizes: Jumbo, Extra Large, Large, Medium, Small, Peewee
4.
Sizes are classified according to minimum net weight in ounces per dozen (oz/dz)
Hens' eggs come in shades of both white and brown. There is no difference in flavour or nutritional value between the two. Quite simply, the white egg comes from a white hen; the brown egg comes from a brown hen. But it's what is inside the hard little shell that's important. Each egg contains a membrane, a yolk, and whites.
Characteristics of the EGG
Egg Shell:
1.
The color of the egg shell is determined by the breed of the hen
2.
White feathers and white ear lobes yield white shells
3.
Red feathers and red ear lobes yield brown shells
4.
Brown eggs usually come from larger birds which require more food, therefore brown eggs are usually more expensive
Egg White:
1.
Albumen (egg white) in raw eggs is opalescent
2.
Cloudiness indicates the presence of carbon dioxide that has not yet escaped through the shell; this indicates a very fresh egg
3.
A yellow or greenish cast in raw whites may indicate presence of riboflavin (Vitamin B2)
Egg Yolks:
1.
Yolk color depends on the diet of the hen
2.
No artificial color additives are permitted
3.
Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors
Blood Spots:
1.
Occasionally found on yolks; caused by a rupture of a blood vessel on the egg yolk surface during formation of the egg
2.
Spot presence does NOT indicate a fertile egg
3.
As an egg ages, the yolk takes up water from the albumen to dilute the spot; therefore, a spot indicates a fresh egg
4.
Eggs with a spot is chemically and nutritionally fit to eat
Types
Organic Eggs:
1.
Eggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers
2.
No commercial laying hen feed ever contains hormones
Free-Range Eggs:
1.
True free-range eggs are those produced by hens raised outdoors or that have access to outdoors
2.
Due to seasonal conditions, few hens are raised outdoors
3.
Nutrient value unaffected (and NO better)
Fertile Eggs:
1.
Eggs which can be incubated and developed into chicks
2.
Not more nutritious, do NOT keep as well, and are more expensive to produce
Egg Size: (Influencing Factors)
1.
As hens age, egg sizes increase
2.
Environmental factors that lower egg weight: heat, stress, overcrowding, poor nutrition
3.
Egg sizes: Jumbo, Extra Large, Large, Medium, Small, Peewee
4.
Sizes are classified according to minimum net weight in ounces per dozen (oz/dz)
Sabtu, 09 Mei 2009
Classic Beanthread Noodle Soup with Chicken
Classic Beanthread Noodle Soup with Chicken
Ingredients :
110g (4 oz) dried beanthread noodles
15g (1/2 oz) Chinese dried black mushrooms
175g (6 oz) Chinese bok choy or Chinese leaves (Peking cabbage)
110g (4 oz) boneless chicken breasts, skinned
1 tablespoon light soy sauce
1 tablespoon fish sauce or light soy sauce
1.2 litres (2 pints) homemade chicken stock
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped shallots
2 teaspoons sesame oil
Garnish :
1 tablespoon groundnut (peanut) oil
3 cloves garlic, finely sliced
3 tablespoons finely chopped spring onions
Procedure:
Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and cut into 7.5cm (3 in) lengths using scissors or a knife. Set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and cut the caps into thin strips. Cut the Chinese greens into 7.5cm (3 in) pieces, wash and drain well. In a food processor, mix the chicken with the light soy and fish sauce and finely chop. It should be a thick paste. Divide the mixture into 8 equal parts and roll each part into a ball. In a large pot, heat the stock. Add the sugar, salt, pepper and chicken balls. Simmer for 2 minutes. Then add the shallots, noodles, mushrooms and Chinese greens and continue to simmer gently for another 5 minutes. Add the sesame oil and stir. Pour into a soup tureen. Prepare the garnish. Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is slightly smoking, add the garlic and stir-fry until brown. Remove and drain on kitchen paper. Garnish the soup with the browned garlic and spring onions and serve at once. Serves -4
Fragrant Prawn and Lemongrass Soup
Ingredients:
225g (8 oz) raw prawns
2 stalks fresh lemongrass
1.2 litres (2 pints) homemade fish or chicken stock
1 tablespoon finely chopped fresh ginger
1 or 2 fresh red Thai chillies, seeded and finely sliced
1 teaspoon salt
1/4 teaspoon freshly ground
5 pepper or black pepper
2 tablespoons fish sauce or light soy sauce
2 tablespoons lime juice
2 teaspoons chilli bean sauce (optional)
2 whole spring onions, finely shredded
fresh coriander
Procedure:
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water rinse well and pat them dry with kitchen paper. Peel the lemongrass to the tender whitish centre and crush with the flat of a knife. Then cut into 7.5cm (3 in) pieces. In a large saucepan, bring the stock to a simmer and add the lemongrass. Turn the heat to low, cover and cook for 10 minutes. Remove the lemongrass with a slotted spoon and discard. Then add the ginger, chillies, salt, pepper, fish sauce and limejuice. If you like it spicy, add the chilli bean sauce. Simmer for another 3 minutes. Now add the prawns, cover the pot and remove from the heat. Let it sit for 10 minutes. Finally, stir in the spring onions and fresh coriander sprigs. Ladle into a large soup tureen or individual bowls and serve immediately.
Ingredients :
110g (4 oz) dried beanthread noodles
15g (1/2 oz) Chinese dried black mushrooms
175g (6 oz) Chinese bok choy or Chinese leaves (Peking cabbage)
110g (4 oz) boneless chicken breasts, skinned
1 tablespoon light soy sauce
1 tablespoon fish sauce or light soy sauce
1.2 litres (2 pints) homemade chicken stock
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped shallots
2 teaspoons sesame oil
Garnish :
1 tablespoon groundnut (peanut) oil
3 cloves garlic, finely sliced
3 tablespoons finely chopped spring onions
Procedure:
Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and cut into 7.5cm (3 in) lengths using scissors or a knife. Set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and cut the caps into thin strips. Cut the Chinese greens into 7.5cm (3 in) pieces, wash and drain well. In a food processor, mix the chicken with the light soy and fish sauce and finely chop. It should be a thick paste. Divide the mixture into 8 equal parts and roll each part into a ball. In a large pot, heat the stock. Add the sugar, salt, pepper and chicken balls. Simmer for 2 minutes. Then add the shallots, noodles, mushrooms and Chinese greens and continue to simmer gently for another 5 minutes. Add the sesame oil and stir. Pour into a soup tureen. Prepare the garnish. Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is slightly smoking, add the garlic and stir-fry until brown. Remove and drain on kitchen paper. Garnish the soup with the browned garlic and spring onions and serve at once. Serves -4
Fragrant Prawn and Lemongrass Soup
Ingredients:
225g (8 oz) raw prawns
2 stalks fresh lemongrass
1.2 litres (2 pints) homemade fish or chicken stock
1 tablespoon finely chopped fresh ginger
1 or 2 fresh red Thai chillies, seeded and finely sliced
1 teaspoon salt
1/4 teaspoon freshly ground
5 pepper or black pepper
2 tablespoons fish sauce or light soy sauce
2 tablespoons lime juice
2 teaspoons chilli bean sauce (optional)
2 whole spring onions, finely shredded
fresh coriander
Procedure:
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water rinse well and pat them dry with kitchen paper. Peel the lemongrass to the tender whitish centre and crush with the flat of a knife. Then cut into 7.5cm (3 in) pieces. In a large saucepan, bring the stock to a simmer and add the lemongrass. Turn the heat to low, cover and cook for 10 minutes. Remove the lemongrass with a slotted spoon and discard. Then add the ginger, chillies, salt, pepper, fish sauce and limejuice. If you like it spicy, add the chilli bean sauce. Simmer for another 3 minutes. Now add the prawns, cover the pot and remove from the heat. Let it sit for 10 minutes. Finally, stir in the spring onions and fresh coriander sprigs. Ladle into a large soup tureen or individual bowls and serve immediately.
Jumat, 08 Mei 2009
Colour My Food
Colour My Food
Now, just by the use of colours you can balance your diet! Sounds exciting, doesn't it? No, you don't have to be artistically inclined! All you need to do is pay a little attention to the food you consume on an every-day basis. People often don't pay attention to their diet, ignorant that it lacks fruits and vegetables. But nutrition experts strongly recommend adding colour to your diet. Fruits and vegetables are low in fat and loaded with fibre and natural chemicals that help protect your body against heart disease, cancer, cataracts and macular degeneration.
Fruits and veggies can be divided into four broad color groups that are red, orange-yellow, green and blue-purple. Food products falling in the four prescribed color groups are found to be beneficial. Each colour group offers a different set of beneficial phytonutrients.
Tomatoes, watermelons and other red fruits and vegetables are rich in carotenoid lycopene that protect your body against prostate cancer. In addition, it helps prevent heart and lung diseases.
Orange foods like carrots, sweet potatoes, winter squash and mangoes are richly endowed with cancer-fighting alpha carotene. Beta-carotene is also present in these foods that help protect the skin against free radical damage. It also promotes repair of damaged DNA.
Spinach, green peas, honeydew and avocado are yellow-green foods that contain carotenoids and zeaxanthin. These strongly help reduce risk of cataracts and macular degeneration.
Greens on the other hand are rich in chemicals like sulforaphane, isocyanate and indoles that help cancer patients.
You may argue saying that sweets and candy bars are often colourful, but remember they are not natural or healthy. They often contain tonnes of preservatives and chemicals that harm your body. So, stop splurging on artificially coloured and flavoured foods; opt for natural ones instead! "Pigment power is what it is all about!"
Now, just by the use of colours you can balance your diet! Sounds exciting, doesn't it? No, you don't have to be artistically inclined! All you need to do is pay a little attention to the food you consume on an every-day basis. People often don't pay attention to their diet, ignorant that it lacks fruits and vegetables. But nutrition experts strongly recommend adding colour to your diet. Fruits and vegetables are low in fat and loaded with fibre and natural chemicals that help protect your body against heart disease, cancer, cataracts and macular degeneration.
Fruits and veggies can be divided into four broad color groups that are red, orange-yellow, green and blue-purple. Food products falling in the four prescribed color groups are found to be beneficial. Each colour group offers a different set of beneficial phytonutrients.
Tomatoes, watermelons and other red fruits and vegetables are rich in carotenoid lycopene that protect your body against prostate cancer. In addition, it helps prevent heart and lung diseases.
Orange foods like carrots, sweet potatoes, winter squash and mangoes are richly endowed with cancer-fighting alpha carotene. Beta-carotene is also present in these foods that help protect the skin against free radical damage. It also promotes repair of damaged DNA.
Spinach, green peas, honeydew and avocado are yellow-green foods that contain carotenoids and zeaxanthin. These strongly help reduce risk of cataracts and macular degeneration.
Greens on the other hand are rich in chemicals like sulforaphane, isocyanate and indoles that help cancer patients.
You may argue saying that sweets and candy bars are often colourful, but remember they are not natural or healthy. They often contain tonnes of preservatives and chemicals that harm your body. So, stop splurging on artificially coloured and flavoured foods; opt for natural ones instead! "Pigment power is what it is all about!"
Kamis, 07 Mei 2009
Tips
Tips on Eating Well
Remember that there are no "good" or "bad" foods. All foods can fit into a healthy lifestyle with a little planning.
Fresh Fruits: Fresh seasonal fruits can actually help your body melt away fat. Fruits likes watermelons, berries, papayas are sweet and water dense, too, so you fill up fast and stay satisfied longer.
Eating actual fruit is better than drinking juice. You take in the fiber.
Use your microwave to cook vegetables. Microwaves can cook veggies quickly, with little or no water. This helps retain nutrients in the vegetables.
Skipping breakfast can cause you to eating more foods than you need later in the day, which contributes to weight gain.
Remember to eat a VARIETY of foods because no food is perfect. To get all the nutrients you need, mix and match as many different foods as possible.
Snacks are great for helping you meet your nutritional needs, filling in the gaps, and keeping your energy levels high. When choosing snacks, look for those that are low in fat, make a valuable contribution on the nutritional front and are a good source of fiber.
Having vegetables and fruit at each meal and snack will help you get more into your day.
Heavy meals late at night can make our digestive system work overtime even after we sleep. This may cause insomnia or dreams and we will not be well rested. Hence it is best to eat our last meal early in the evening.
Eat slowly, giving your brain time to catch up with your stomach and tell you when you have already had enough to eat.
When you feel hungry, chomp on something like a piece of carrot or celery. It soothes your hunger effectively, gives you valuable nutrients for almost no calories.
Some ideas for healthy eating when dining out… and eating on the run! Prepare food using following cooking methods: Grilled/ Blackened /Broiled /Baked /Poached/ Steamed.
A bit confused about what is and isn't good for your family? Here are some simple facts:
Eat a Nutritious Breakfast : After a long nights sleep it is important to refuel. Eat a balanced breakfast every morning. Breakfast is the most important meal of the day.
Eating a balanced breakfast everyday gives you the energy and nutrients to take on your day and helps you maintain a healthy weight.
A balanced breakfast can be a bowl of ready to eat cereal with milk, a glass of juice .
5 Tips for Healthy Eating: *Go for whole grains * Go easy on added fats *Pick a lean protein *Make your day with milk products *Take a bite from more vegetables and fruit
Eat a variety of foods: Your body needs nutrients and many different vitamins and minerals from a variety of foods. Balancing food choices from the Food Guide Pyramid and checking nutrition labels will help you to get the nutrients you need.
Get moving....don’t be a couch potato: Walk, bike or jog when going somewhere. Climb stairs instead of taking an escalator. Try to do something active for a total of 30 minutes every day.
Participate in activities you enjoy: Always start with warm-ups to get the muscles going. Do 20 minutes of an aerobic activity followed by activities that will make you stronger like push-ups or sit-ups.
Choose healthy snacks: It is wise to choose snacks from different food groups. Include whole grains and fiber in your diet.
Drink plenty of water: Make sure you drink a total of 8 glasses of water each day. That can include the water from foods such as fruits.
Say no to the refreshing cold drinks, stick to plain water and have plenty of it. It not only replenishes lost liquids and fills you up, but also diminishes your hunger level and unlike sodas, nourishes your body.
Fat helps you gain shiny looking hair and smooth, glowing skin. Natural is better than artificial.....Fresh is better than shelf stable..... Digest Your Food Properly as An average adult needs 8 minutes to eat, 20 minutes to digest.
Remember that there are no "good" or "bad" foods. All foods can fit into a healthy lifestyle with a little planning.
Fresh Fruits: Fresh seasonal fruits can actually help your body melt away fat. Fruits likes watermelons, berries, papayas are sweet and water dense, too, so you fill up fast and stay satisfied longer.
Eating actual fruit is better than drinking juice. You take in the fiber.
Use your microwave to cook vegetables. Microwaves can cook veggies quickly, with little or no water. This helps retain nutrients in the vegetables.
Skipping breakfast can cause you to eating more foods than you need later in the day, which contributes to weight gain.
Remember to eat a VARIETY of foods because no food is perfect. To get all the nutrients you need, mix and match as many different foods as possible.
Snacks are great for helping you meet your nutritional needs, filling in the gaps, and keeping your energy levels high. When choosing snacks, look for those that are low in fat, make a valuable contribution on the nutritional front and are a good source of fiber.
Having vegetables and fruit at each meal and snack will help you get more into your day.
Heavy meals late at night can make our digestive system work overtime even after we sleep. This may cause insomnia or dreams and we will not be well rested. Hence it is best to eat our last meal early in the evening.
Eat slowly, giving your brain time to catch up with your stomach and tell you when you have already had enough to eat.
When you feel hungry, chomp on something like a piece of carrot or celery. It soothes your hunger effectively, gives you valuable nutrients for almost no calories.
Some ideas for healthy eating when dining out… and eating on the run! Prepare food using following cooking methods: Grilled/ Blackened /Broiled /Baked /Poached/ Steamed.
A bit confused about what is and isn't good for your family? Here are some simple facts:
Eat a Nutritious Breakfast : After a long nights sleep it is important to refuel. Eat a balanced breakfast every morning. Breakfast is the most important meal of the day.
Eating a balanced breakfast everyday gives you the energy and nutrients to take on your day and helps you maintain a healthy weight.
A balanced breakfast can be a bowl of ready to eat cereal with milk, a glass of juice .
5 Tips for Healthy Eating: *Go for whole grains * Go easy on added fats *Pick a lean protein *Make your day with milk products *Take a bite from more vegetables and fruit
Eat a variety of foods: Your body needs nutrients and many different vitamins and minerals from a variety of foods. Balancing food choices from the Food Guide Pyramid and checking nutrition labels will help you to get the nutrients you need.
Get moving....don’t be a couch potato: Walk, bike or jog when going somewhere. Climb stairs instead of taking an escalator. Try to do something active for a total of 30 minutes every day.
Participate in activities you enjoy: Always start with warm-ups to get the muscles going. Do 20 minutes of an aerobic activity followed by activities that will make you stronger like push-ups or sit-ups.
Choose healthy snacks: It is wise to choose snacks from different food groups. Include whole grains and fiber in your diet.
Drink plenty of water: Make sure you drink a total of 8 glasses of water each day. That can include the water from foods such as fruits.
Say no to the refreshing cold drinks, stick to plain water and have plenty of it. It not only replenishes lost liquids and fills you up, but also diminishes your hunger level and unlike sodas, nourishes your body.
Fat helps you gain shiny looking hair and smooth, glowing skin. Natural is better than artificial.....Fresh is better than shelf stable..... Digest Your Food Properly as An average adult needs 8 minutes to eat, 20 minutes to digest.
Rabu, 06 Mei 2009
Indonesian Traditional Food
Ketan/Steamed Glutinous Rice
Ingredients :
300 gr glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
150 ml coconut milk
Directions :
1. Steam rice until half-cooked. Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.
5. Cool and serve with Sarikaya.
The soft texture of Sarikayo blends with the ginger aroma, serves with steamed glutinous rice is really a sweet indulgence in the afternoon.
Ingredients :
300 gr glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
150 ml coconut milk
Directions :
1. Steam rice until half-cooked. Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.
5. Cool and serve with Sarikaya.
The soft texture of Sarikayo blends with the ginger aroma, serves with steamed glutinous rice is really a sweet indulgence in the afternoon.
Senin, 04 Mei 2009
Indonesian traditional food
Sarikayo (Coconut Milk Custard)
Ingredients :
* 1 cup egg (dita-I used 3 eggs)
* 1 cup dark brown sugar/coconut sugar/palm sugar, shredded
* 1 cup thick coconut milk
* 1/2 tsp salt
* 1/2 tsp vanilla
* 2 pandan leaves, knotted
* 1 tbsp ginger water (dita-I used 2 tbs)
Directions :
1. Mix sugar and coconut milk, stir until sugar dissolves, strain. Set aside.
2. Beat loosely the eggs. Pour in the coconut milk-sugar mixture. Stir well. Add ginger water, vanilla and pandan leaves.
3. Pour in the baking dish. Steam for about 30 minutes. Remove from heat. Cool and serve.
Ingredients :
* 1 cup egg (dita-I used 3 eggs)
* 1 cup dark brown sugar/coconut sugar/palm sugar, shredded
* 1 cup thick coconut milk
* 1/2 tsp salt
* 1/2 tsp vanilla
* 2 pandan leaves, knotted
* 1 tbsp ginger water (dita-I used 2 tbs)
Directions :
1. Mix sugar and coconut milk, stir until sugar dissolves, strain. Set aside.
2. Beat loosely the eggs. Pour in the coconut milk-sugar mixture. Stir well. Add ginger water, vanilla and pandan leaves.
3. Pour in the baking dish. Steam for about 30 minutes. Remove from heat. Cool and serve.
Sabtu, 02 Mei 2009
[Indonesian Traditional Food] Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
Making this brings my childhood memories. My mom used to make this dessert during ramadhan. Actually you can get this popular break-fast dish from the street vendor but we always prefer the homemade ones :).
After having some sips of warm sweet tea, this is definitely a luscious break-fast dish.
Ingredients :
500 g sweet potatoes
50 g tapioca flour
¼ tsp salt
Syrup :
250 g gula Jawa/palm sugar/brown sugar/coconut sugar, shredded
250 ml water
1 pandan (screwpine) leaf
Coconut Milk Sauce :
500 ml coconut milk
2 pandan (screwpine) leaves
¼ tsp salt
Directions :
1. Steamed sweet potatoes until done. Remove from heat. Peeled and mashed.
2. Take mashed sweet potatoes, mix with tapioca flour and salt, knead until smooth. Roll into small balls, about 1 cm in diameter, set aside. Sprinkle with flour to avoid sticking.
3. Bring water to a boil, and drop in the sweet potato balls, cook until they float. Drain and set aside.
Syrup
Directions :
Put the water, sugar, and pandan leaf in a saucepan and boil, strain and put back in the saucepan. Boil again. Add in the balls until they are all floating. Serve with coconut milk sauce.
Coconut Milk Sauce
Directions :
Cook coconut milk with salt and pandan leaves, stirring on low heat until the mixture boils. Remove from heat. Cool and serve.
After having some sips of warm sweet tea, this is definitely a luscious break-fast dish.
Ingredients :
500 g sweet potatoes
50 g tapioca flour
¼ tsp salt
Syrup :
250 g gula Jawa/palm sugar/brown sugar/coconut sugar, shredded
250 ml water
1 pandan (screwpine) leaf
Coconut Milk Sauce :
500 ml coconut milk
2 pandan (screwpine) leaves
¼ tsp salt
Directions :
1. Steamed sweet potatoes until done. Remove from heat. Peeled and mashed.
2. Take mashed sweet potatoes, mix with tapioca flour and salt, knead until smooth. Roll into small balls, about 1 cm in diameter, set aside. Sprinkle with flour to avoid sticking.
3. Bring water to a boil, and drop in the sweet potato balls, cook until they float. Drain and set aside.
Syrup
Directions :
Put the water, sugar, and pandan leaf in a saucepan and boil, strain and put back in the saucepan. Boil again. Add in the balls until they are all floating. Serve with coconut milk sauce.
Coconut Milk Sauce
Directions :
Cook coconut milk with salt and pandan leaves, stirring on low heat until the mixture boils. Remove from heat. Cool and serve.
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