[IFP] November Round Up

by - Tuesday, December 13, 2011

 IFP November ED
I’m back!!! Yes, I’m back! :D. Yet, have no idea when I will be back to blogging again :(. Hopefully sooner :D. Frankly speaking, I always hate to write an excuse explaining the reason behind my “absence” for couple of weeks from blogging sphere. I was totally occupied with everything dealing with graduation day. I DID work my tail off. As a result, a few days after the graduation, I was totally knocked down by fatigue accumulation plus severe flu and cough. I miss blogging, I miss buying fresh vegetables in the morning market, I miss cooking, I miss messing up a closet kitchen in my boardinghouse, I miss bentoing, I miss taking photograph of my cooking, I miss dating with Mr. Photoshop T_________T

But anyway, I’m so grateful that now I’m feeling better and coming up with this November IFP (Indonesian Food Party) Round Up :D. Friends, please forgive me for the late round up, I even neglected my FB for days ^^v. All I wanted to do was only sleeping for rest and recovery :).

IFP Badge

November IFP Round Up is an Eye Candy to me, thanks all for your beautiful entries :D. As the bad news, Momon couldn’t participate as she was totally busy (Semangat Momon! :D). We also got new participants with great entries :D. Okay let’s start to explore our round up :D



IFP Semur Betawi
Semur is an Indonesian term for type of meat stew that is processed in thick brown gravy. Shallot, garlic, kecap manis (Indonesian sweet soy sauce), nutmeg are the main ingredients. Semur word is derived from a Dutch term of Smoor which is basically a food that is boiled with tomatoes and onions slowly. Some recipes will call for other ingredients such as candlenuts, salam (Indonesian bay) leaves, cloves, cumin, and coriander. It depends on which area that the semur comes from. Semur Betawi is originally from Jakarta; it was named after the ethnic group of Jakarta, Betawi. Water buffalo or beef is the common ingredient to be used for Semur Betawi and it is served with lontong (Indonesian rice cake with cylindric shape).

IFP Sop Kaki Kambing Jakarta
Unlike other Indonesian creamy soups (known as gulai or curry based soup), Sop Kaki Kambing Jakarta is enhanced with dairy milk; using evaporated milk or heavy cream is the best one to make this soup. In this recipe, Indonesia Eats also substituted the goat feet for lamb feet. Sop Kaki Kambing Jakarta always reminds Mbak Pepy of her late dad who introduced this soup to her and her brother.  Thou they resided in suburban of Surabaya, her dad often brought them to enjoy this soup in Surabaya.  

 IFP Apang Gula Merah
Apang Gula Merah is a traditional snack from Manado, North Sulawesi. It’s usually served on Takir (Pandan leaf cups). As making Pandan leaf cups is quite challenging, Tika played simple by using paper cups :). Apang cakes or kue apang is usually cracked on its top surface due to steaming process. The use of coconut sugar mixed with spekoek powder gives a special flavor and wonderful aroma; sweet and fragrant. Spekoek creates the wonderful aroma as it is a mixture of cinnamon, nutmeg, cardamom, and clove.

 IFP Balado Sambal
Most Indonesians love spicy food. It’s no wonder that in BBC’s 50 Food Indonesians Can’t Live Without, Sambal (Chili Sambal) occupies #1 :)). Sambal Balado/Balado Sambal is one among Indonesian favorite sambals. Balado sambal is so fertile that we can use it as a base spice paste to cook various ingredients with. Just like what I have said before, we love to balado-ize everything :)). Balado is a great cooking rescuer; with only one sauce, we can prepare different kind of dish everyday! This chili sauce recipe is passed down from generation to generation in Indonesia. Sometimes the daughter will add more spice or maybe the granddaughter will lessen some spice but the most basic ingredients of balado sambal are shallot, chili, and tomato puree sautéed together with the addition of sugar and salt to taste. You can add a hint of Asian spice if you prefer your balado sambal has a fragrant aroma just like this one, or maybe you can add tamarind or even dried shrimp paste (terasi/belacan) to create a different kind of taste.

IFP Prawn Balado
This Prawn Balado is one of Elies’ Indonesian traditional dish creations made with the previous balado sambal as the base sauce. This Balado dish is special since she added Petai, the super smelly bean ;p. Many people here (especially girls) hate Petai for its “yikes” odor, even Elies herself ;p, but don’t count me in - I LOVE Petai :)). As a wise suggestion from Elies: Just be sure don't kiss anyone after you enjoy this dish, LOL :P

 IFP Balinese Fish Satay
I think when someone says "Indonesia" that will remind him/her of one of the most beautiful islands, Bali! Bali is well known for its beautiful landscape, beaches, culture & of course... Food! One of the most popular traditional Balinese dishes is Fish Satay or well known as Sate Lilit in Indonesia. This authentic satay is prepared with most known Indonesian spice and herb. This fish satay uses lemongrass stalk as the skewer that gives fragrant aroma when it’s being grilled. Yummm…..

IFP Otak-Otak
Otak-Otak is one of Indonesian famous snacks often served with spicy peanut sauce. Since Elies’ husband and her oldest son love this snack so much, she learns to make it at home. The original version of otak-otak is wrapped in banana leaves and grilled and then served with spicy peanut sauce which stands up the taste of this fish cake.

IFP Klappertaart
In Indonesia, Klappertaart (Coconut Tart) is known as the iconic dessert from Manado, the capital of North Sulawesi and the second largest city in Sulawesi. Yet, Klappertaart is not native to Indonesia. The recipe was brought by the Dutch during their occupation there. But nowadays, Klappertaart is now widely spread in major cities in Indonesia, including Bandung. Klappertaart’s basic ingredients are coconut, flour, milk, butter and eggs. There are two methods in baking Klappertaart: When the recipe uses pieces of bread and then baked, the result will be a dense cake that can be cut as regular cakes. But it can also be baked au-bain-marie, and the result is a soft-textured custard that melts in your mouth. This soul food dessert is always best when served cold.

 IFP Opor Ayam
Opor Ayam is very well known in Indonesia. Some call it Javanese Chicken Curry. Yes, it’s especially from Central Java. However, this cuisine has also been widely known in other Indonesian areas. It’s a staple dish for Ied celebrations best enjoyed with Ketupat (Indonesian rice cake wrapped in young coconut leaves) and sometimes with Sambal Goreng Ati (beef/chicken liver in sambal). Opor Ayam is actually chicken stew cooked in coconut milk plus a variety of spices like lemongrass, kencur (kaempferia galangal), and so on. Nowadays, Opor Ayam is a common Indonesian daily cooking. In a morning Sunday market in our campus or morning traditional market, my friends and I love to buy and enjoy it with Serundeng (toasted seasoned shredded coconut) and Sate Telur Puyuh (Quail egg satay). Sometimes, I enjoy it with porridge and shrimp crackers :)).

IFP Pangsit Singkong Telur Puyuh
Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. Indonesians love siomay! It can be found in street-side foodstalls, travelling carts, bicycle vendors, and restaurants. Siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay usually served not with peanut sauce, but in sweet-sour and spicy chili sauce. Siomay has been incorporated into Indonesian cuisine for a long time, and the most famous variety is Siomay Bandung. For this entry and to adjust with the local taste, Mbak Ida substituted the stuffing with local ingredient, cassava. I think this modification is very creative and sounds yummy (even with the addition of hard boiled Quail egg :D). I can imagine the taste when it is enjoyed with traditional peanut sauce, uhm…. Yummmeeee ^^

 IFP Soto Udang Bihun
As I had written before on the previous post, Indonesia has so many kinds of Soto. Different places have their own Soto specialty just like Soto Madura, Soto Banjar, Soto Blora, Soto Padang, Soto Betawi, Soto Mahakam, Soto Lamongan, Soto Pekalongan, Soto Bandung, etc. Not to mention, the various ingredients used, the serving method, and the spices used do enrich the variations of Soto in Indonesia. The most popular one is Soto Ayam (Chicken Soto) and my most favorite ones are Soto Ayam and Soto Madura. For November’s IFP, I have my own Soto creation, Soto Udang Bihun (Shrimp and Vermicelli Soto), using instant basic spice for Soto Ayam   ;D

Some friends have already submitted their entries for December IFP, thanks a lot :D :D. Please happily wait for December IFP Round Up on January 2012 :D. Happy Holiday!

You May Also Like

2 comments

  1. Lovely round up ! I support you all the way for this event because I love Indonesian culinary.
    Well done, Tata !

    ReplyDelete
  2. @tika hapsari nilmada: Thanks a lot mbak Tika for your kind comment and BIG SUPPORT *as always :D. Yes, and I'll be always happily waiting for your great entries ^^

    ReplyDelete

Just feel free to drop your comment. It will be visible after approval.