[Masak Bareng Yuk] Glutinous Rice Ball Porridge a.k.a Bubur Candil

Glutinous Rice Ball Porridge or known in local as Bubur Candil is one of the popular Indonesian traditional desserts. In this delicious sweet porridge, the glutinous rice balls are served in thick brown sugar sauce mixed with coconut-milk sauce.
This is my entry for the current monthly event 'Masak Bareng Yuk'. The theme for this month is 'Jajanan Pasar berbahan dasar Beras' (traditional snack/dessert with rice* as the main ingredient). When we talk about Jajanan Pasar (Pasar means Market), it refers to traditional Indonesian snacks/desserts that usually can be found easily in traditional markets or local bakeries. Most of Indonesians are familiar to these kind of snacks/desserts from generation to generation. I don't mean we know all kind of traditional snacks/desserts from any places, but normally we're familiar with the food which come from our original place or from the place where we live or used to live. However some famous traditional food are known and popular almost all around the country.
Bubur Candil is one of the desserts that is very popular and easy to be found in Java island. I was made familiar with this porridge while I spent my high school and university in Bandung, West Java. During one fasting month of Ramadan, I found an old man selling this food in front of Pasar Balubur, a local traditional market in north of Bandung. The special thing which made me interested was that we could mix this porridge with other different sweet porridge.
Here in India, I couldn't find glutinous rice or glutinous rice flour. I have to bring that ingredient from Indonesia :). Unfortunatelly, I don't have 'gula jawa' (Indonesian popular brown sugar made from a specific palm tree) that is required. I substitute it with golden sugar organic. And, your guess is right; the authentic flavour of Bubur Candil is not there, but it's still acceptable.

Bubur Candil
Source : the best of Indonesian desserts by Yasa Boga, Times Editions
Ingredients
200 gr glutinous rice flour
1 tsp betel lime liquid
175 cc + 750 cc water
200 gr brown sugar
23 pandan leaves
2 tbsp rice flour and 1 tbsp glutinous rice flour, diluted with some water

Coconut Milk Sauce
250 cc thick coconut milk from 1/2 coconut, cooked with 1/4 tsp salt

Instruction:
1. Mix glutinous rice flour and betel lime liquid. Pour in 175 cc water a little at a time, kneading constantly until the dough can be shaped. Make balls with 1 cm diameter and set aside. Sprinkle with a little wheat flour, to prevent the balls from sticking together.
2. Heat 750 cc water with brown sugar and pandan leaves until the sugar is dissolved, sieve and bring to boil again.
3. Put in glutinous rice flour balls and cook until the balls float and are done. Thicken with rice flour and glutinous rice flour liquid. Stir until all is done.
4. Serve in bowls, pour coconut milk sauce on top.

Special thanks for the trio host 'Ayin, Dheeta, Shinta', who make this event very interesting.

[Click] Spring/Autumn

Spring in the Northen hemisphere, and Autumn in Southern hemisphere; none of them is the season here now. We're in the hot summer already. Heatwave has been blowing across India and some parts of the country are ready to welcome the monsoon. However, this hot weather is good for some things.

Various vegetables are plenty available in the market. My shopping basket is always full with fresh green vegetables and variety of fruits. Soon, they will be ready in my kitchen table.

And, the most exiting one is... the Mango season is coming again (it reminds me to the last year Click 'Au-Naturel', when I sent the famous Alphonso Mango pictures for my entry :D).
So, what would you like to have during the hot weather when mangos are plenty around the city ? Here we go with my suggestion to be our afternoon dessert today; Mango-Vanilla Ice Cream.

Welcome Alphonso Mangos, welcome Monsoon.

My first picture above 'Spring Greens' is my entry for Click 'Spring/Autumn'.

[IFW NCC] Adaan Tusuk

Cukup menyenangkan tinggal di kota yg terletak di tepi laut, terutama karena ketersediaan seafood yang selalu segar dengan harga terjangkau. Seperti halnya di Balikpapan, di Mumbai pun pasar ikan selalu jadi favorite saya. Terlebih lagi, ikan dan udang bisa kita bawa pulang dalam keadaan sudah dibersihkan (tentu dengan permintaan khusus). Ikan kembung adalah kesukaan Patricia, kakap putih kesukaan Patrick, sementara udang adalah kesukaan seluruh keluarga :). Tenggiri hampir selalu tersedia dalam frezeer kami, biasanya saya beli 2 kg, dalam keadaan sudah dibersihkan (boneless, skinless), kemudian saya bagi masing2 1/2 kg sebelum dibekukan. Sekali masak, tinggal ngambil 1 bungkus berisi 1/2 kg tsb. Praktis. Hal yg sama saya lakukan u/ udang yang sudah dibersihkan. Masakan paling populer untuk tenggiri adalah pempek Adaan.
Pempek Adaan adalah jenis pempek yg menurut saya paling praktis. Karena itu, jenis inilah yang sering saya buat di rumah (gak mungkin lah saya membuat sesuatu yg rumit toh :)). Adaan artinya mendadak, karena adonannya dapat disiapkan seketika. Adonannya seperti adonan otak2, tapi dengan daging ikan yang lebih banyak dan ditambahkan telur, bawang merah iris, daun bawang iris. Adonan dibentuk seperti bola ping-pong, lalu digoreng.
Buat saya pembuatannya makin praktis dengan adanya food processor.
Source : Primarasa Indonesia, Kudapan Asin.

500 gr ikan tenggiri
100 ml putih telur *saya pakai 1 kuning telur dan 2 putih telur
2 1/2 sdt garam
1 sdt merica
400 ml air
8 butir bawang merah, iris halus
2 batang daun bawang, iris halus
250 gr tepung kanji *saya pake 200 gr tepung kanji + 50 gr tepung sagu
minyak untuk menggoreng
tusuk sate

Saus
600 ml air
10 buah cabe rawit, haluskan
10 buah bawang putih, haluskan
200 gr gula merah
1 sdt garam
1 sdm tongcai *saya gak pake
1 sdtm asam jawa
2 sdt ebi bubuk

**Saya selalu memulai dengan membuat sausnya dulu. Sambil menunggu saus matang di atas api kecil, saya menyiapkan adonan adaan. Jadi saya mulai dengan step no.4, lalu kembali ke step 1-3.
1. Taruh daging ikan tenggiri, putih telur (& kuning telur), garam dan merica dalam food processor, proses hingga halus. Tambahkan air, bawang merah, dan daun bawang. Proses kembali hingga rata dan adonan pucat.
2. Masukkan tepung secara bertahap. Proses kembali hingga adonan rata. Keluarkan adonan dari food processor, pindahkan dalam mangkok.
3. Panaskan minyak goreng yang banyak dalam wajan di atas api sedang. Bentuk bulat adonan dengan bantuan 2 sendok teh. Masukkan ke dalam minyak panas. Goreng hingga adonan matang dan berwarna kecoklatan, angkat, tiriskan. Tusuk 2-3 buah adaan dengan tusuk sate.

4. Saus: Rebus air, cabe rawit, bawang putih, gula merah, garam, tongcai, dan asam jawa hingga mendidih. Kecilkan api, masak hingga air menyusut tinggal 300 ml. Angkat dari atas api, saring. masukkan ebi, aduk. Sajikan sebagai pelengkap adaan.

***Postingan ini rencananya akan saya kirimkan ke event "Indonesian Food Week NCC".

Balado Daging Basah

Cepat, praktis, enak. Bumbunya gak rumit, cara bikinnya pun simple banget. Saudara dekat dengan 'dendeng balado', cuma yang ini lebih empuk dan tidak terlalu kering.
Masakan padang yang selalu dikangenin. Bahayanya... kemungkinan akan nambah nasi teruuus.
Source: Primarasa Indonesia, Hidangan Bundo.

500 gr daging kisi (sengkel) *saya pake has dalam
1/2-1 sdt garam
1/8 sdt merica bubuk
4 siung bawang putih, haluskan
500 ml air
Minyak goreng
1 sdt air jeruk nipis *saya tambah bbrp lembar daun jeruk

Bumbu: tumbuk kasar
250 gr cabai merah besar
150 gr bawang merah
1/2-1 sdt garam

1. Potong-potong daging ukuran 1x5x5 cm, kemudian remas dengan campuran garam, merica, dan bawang putih. Setelah rata, sisihkan 15 menit agar bumbu meresap.
2. Susun daging lembar per lembar dalam wajan, tambahkan air, jerang di atas api kecil, kemudian tutup wajan, masak hingga air mengering dan daging empuk. Bila belum empuk, tambahkan air panas secukupnya dan masak terus hingga daging empuk, angkat.
3. Panaskan minyak goreng yang banyak dalam wajan, tambahkan daging ungkep, goreng hingga kecoklatan, tetapi tidak terlalu kering, angkat tiriskan, sisihkan.

4. Panaskan 150 ml minyak goreng dalam wajan bersih. Masukkan bumbu, tumis hingga baunya harum. Masukkan air jeruk nipis, aduk rata, masak terus hingga bau menyengatnya hilang, matikan apinya.
5. Masukkan daging goreng ke dalam bumbu tumis, aduk rata, angkat segera.

Chunky Peanut, Chocolate, and Cinnamon Cookies

Cookies are treats that never disappointing. So are these Chunky and Nutty cookies. I really enjoy to see how my family (my husband and my kids) chewing every bite of the cookies, and listening the 'nyum-nyum' noise coming from their mouth. Ha..ha..ha.. The most joyful part was when I saw them running to the jar and trying to get the last piece of the cookies ! As always... the winner is the stronger one. You know who.

I made these cookies just yesterday. Actually I baked only half of them (3 dozen, and no more left now!). The 2nd half is kept frozen as ready-to-bake pieces (about 2.5 dozen) in our freezer. This is another interesting part of these cookies, that we can prepare them in advance. I am going to bake them on Monday morning for my daughter and her friends who will have a playdate in our house.

Please follow the instruction on the 'gray note' under the first picture to know how to prepare the ready-to-bake frozen cookies.
Source : Martha Stewart's COOKIES

Lucinda Scala Quinn, editorial director of food and entertaining for Martha Stewart Living, keeps this cookie dough on hand for casual get-togethers. After forming the dough into 1 inch balls, she flattens them slightly before freezeing on cookie sheets until firm; the ready-to-bake pieces are then frozen in resealable plastic bags for up to one month.
Makes about 5 dozen.
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
3/4 cup unsalted butter, room temperature
1/2 cup smooth peanut butter
1 cup packed light brown sugar
2 large eggs
1 1/2 cup semisweet chocolate chips*
2/3 cup roasted, salted peanuts, coarsely chopped **
2 tsp pure vanilla extract

1. Preheat oven to 350 F. Whisk together flour, baking soda, salt and cinnamon in a bowl.
2. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until combined, about 2 minutes. Add sugar, mix 2 minutes. Mix in eggs. Gradually add flur mixture, mix until just combined. Fold in chocolate chips, peanuts, and vanilla until well distributed. Refrigerate dough until slightly firm, 15 minutes.
3. Roll dough into 1-inch balls***. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes, rotating sheets half way through. Tranfer cookies to wire racks to cool. Cookies can be store in airtight containers at room temperature up to 3 days.

* I used 3/4 cup chocolate chips & 1/2 cup white chocolate chips.

** I used chopped roasted walnuts.

*** To make the balls, I used 1 tbsp measuring spoon (see the picture above).