Here I am with December IFP Round Up ^^. As December is always a busy month for preparing Christmas celebration that some of my foodie friends confirmed me that they couldn’t participate for December IFP, I thought I would have less entries for December IFP Round Up. Surprisingly, December IFP brings the biggest total entries so far, 13 entries ^^. I’m also delighted to have my friends who were absent for November IFP back and some new participants of course :D. Thanks a lot my friends, thank you, thank you, thank you :D.
Scroll down to see the entries :))
Let’s start our round up with something sweet ^^. Peyeum is the Sundanese name of Tapai (ta-pie) / Tape (ta-peh). Tape is a traditional fermented food made of a variety of carbohydrate sources, but typically from cooked cassava, rice, and glutinous rice. Tape can be used directly as a food or in traditional recipes (Wikipedia). I love Tape very much. My grandma once said it’s good for my skin :D. Besides eating Tape as it is, I also love to enjoy it with Es Dawet (such kind of sweet treat featuring an assortment of tropical fruits and sweetmeats in sweet coconut milk soup chilled with shaved ice), as Tape Goreng (fried tape coated in flour batter), or as Proll Tape (fermented cassava cake). For December IFP, Tika grilled the tape/peyeum and gave it a special twist by adding the grilled cassava sweet condensed milk and chocolate sprinkles, yummmm!!!! This grilled cassava reminds me of home. As my grandma uses pawon (a traditional stove using wood or figs as the fuel *yes, she’s afraid to use stove with gas due to scary news on TV :D), my uncle and I love to grill fermented cassava in front of the pawon on wood coals. The fragrant grilled cassava with a hint of burning wood aroma will then make our traditional kitchen smells soooo good. And… enjoying our grilled cassava freshly from the pawon is felt way sooooo good :D. Nothing beats traditional :D
Yes, we meet again with Tape (fermented cassava). And this is what is meant by Proll Tape ^^. As its name, this cake takes Tape as the main ingredient. It’s quite simple to make Proll Tape by only mixing Tape with egg, sugar, flour to make the batter. Proll Tape is a favorite; especially in East Java with Jember (a municipality of East Java) as its signature producer. It’s not complete to buy Proll Tape as a gift to your families upon returning or traveling from Jember :D. The popular toppings of Proll Tape are grated cheese, kenari (Indonesian almond), and chocolate. But, my favorite topping is Sultana :D. For me, Proll Tape is addictive; once I get my hand on it, it’s so hard for me to stop munching it LOL. When my friend brings Proll Tape to our office, the cake will be disappeared in a few seconds :D.
Wingko, which is sometimes called Wingko Babat, is a traditional Javanese pancake-like snack made from coconut. It is a kind of cake made mainly of coconut and other ingredients. Wingko is popular especially along the north coast of Java island. It is sold mostly by peddlers on trains, at bus stations, train stations, or in the producer’s own shop. Wingko is typically a round, almost hard coconut cake that is typically served in warm, small pieces. Wingko is sold either in the form of a large, plate-sized cake or small, paper wrapped cakes. It's delicious due to the combined sweetness of sugar and the unique, fresh taste of crispy coconut. The most famous wingko is made in Babat. As its full name, wingko babat, suggests, wingko actually originated in Babat, a small regency in Lamongan, a municipality in East Java (Wikipedia). Semarang where is also located on the North Coast and the capital city of Central Java is also popular for its wingko. For IFP, Indonesia Eats comes with special wingko recipe different from the classic one. As she loves wingko with durian or chocolate flavor, she went with chocolate flavored wingko recipe (she mixed 90% dark chocolate and cocoa powder). It’s totally a new interesting wingko recipe to try :D
There are many different styles of Croquette in every country. In Indonesia, Croquette was first introduced during Dutch Colonial rule and it becomes a very popular snack. The Indonesians like to enjoy croquettes with bird eye chilies or acar mustard (mustard pickle); I personally love to enjoy it with green bird eye chilies or hot tomato ketchup :D. In Indonesia, potato croquette is one of the most favorite party foods. It can be easily found from morning traditional market to supermarket, café, or even prestigious snack store. As Indonesia Eats is living in Canada, a country that is very easy to find mashed potatoes packages, she was so tempted to make potato croquette as a shortcut. Quick and energy saver, eh? :D
Mung Bean Sweet porridge with special twist from our new IFP participant; welcome to IFP Mbak Hesti ^^. Mung Bean Sweet porridge is a popular homey family treat. We don’t need to wait for any special occasions to enjoy this treat. But, it gains massive popularity to be served on Indonesian dining table especially during Ramadan for iftar (fasting breaker :D) or as an evening treat during cold rainy season. In case of sudden crave for this sweet porridge, we can directly make it in our own kitchen or buy in the near Mung Bean sweet porridge seller stall. Mung Bean sweet porridge vendors are also easy to be found, especially in the late afternoon, with a distinctive sound (it’s heard like: ting ting ting ting ting ting!) they make by hitting a metal spoon on a ceramic bowl to call the buyers :)). Typically, the common mix of Mung Bean sweet porridge is black glutinous rice. But, as what I said before, Mbak Hesti added special twist for her Mung Bean sweet porridge. Hers is a combination of classic Mung Bean sweet porridge with chewy balls made of white glutinous rice flour. She also added Durian flesh to the sweet porridge, oh My! Totally special! :D
Welcome back to IFP Mak Jul! :D. Well, although its name consists of “Bir” or “Beer” in English, this beverage totally contains NO beer that can make you fly ;p. Bir Pletok is a refreshing beverage made of ingredients such as ginger, fragrant Pandan leaf (Screwpine leaf), and lemongrass. Kayu Sechang (Sechang wood) is added to give an interesting red color to the beverage. The red color is created by pouring the wood with hot/boiling water. Bir Pletok is popularized by Betawi ethnic; an ethnic group of Jakarta. It can be enjoyed warm or cold by adding ice cubes. But, many love to enjoy it in the evening to warm their bodies. This beverage is also good for your blood stream. When you look at the picture above, you might be questioning since the color of the beverage is not red. Yes, our dear friend Julia is living in Berau, somewhere in Borneo/Kalimantan island ;D, that she couldn’t find Sechang wood there. But, it’s no problemo, your Bir Plethok still looks so refreshing Mak ;D.
Two of the many things that I love about Indonesia Eats foodblog are (1) every single post brings special background story for the recipe; and (2) this lovely blog sometimes comes across with a surprising recipe makes me feel that recipe is especially posted just for me :D. This Rempah Daging aka Coconut Meat Patty is one example. It reminds me of my beloved late great grandmother. Yes, Rempah Daging is our favorite. In the morning while looking at our chickens were enjoying their morning “meal” in the back yard, my great grandma and I loved to have our breakfast together. We would enjoy a plate of warm rice with Rempah Daging, and she would feed me a spoonful of warm rice with Rempah Daging accompanied with her lovely smile and patient look that I replied with a happy look of an innocent little girl with a full mouth munching the food :D. What a beautiful memory; I miss it, I DO miss it, I DO miss my late great grandma right now T______T. Well, back to the right path. If we break down the word rempah can be meant spice while daging is a meat. In this case it refers to beef the very common red meat source in Indonesia beside goat. Rempah daging is common to be served with rice (especially Nasi Kuning – Indonesian Yellow Rice) or enjoyed as a snack. It almost looks like perkedel (potato patty) but it has a different main ingredient by adding grated or shredded coconut, and slightly different way to add the egg.
It’s always fun to have a new sambal recipe as many Indonesians can’t live without sambal ^^. And that word “Andaliman” is just so beautiful to be heard; I think I’ve fallen in love with that word :D. Sambal andaliman is common to be enjoyed by Batak ethnic group especially the North Tapanuli sub-ethnic groups. In making Sambal Andaliman, the portion of shallot and garlic has to be 4 to 1. Indonesian cooking uses a lot more shallot than garlic. Two version of sambal andaliman recipe can be made, raw and stir-fry. If you have fresh andaliman, Indonesia Eats suggests to make the raw version as the fresh andaliman colour is green and look so fresh. If you have dried andaliman, the stir fry version will be better plus you can keep the sambal longer. Dried andaliman has a dark brown colour. To keep andaliman longer, you can always roast them and keep in the freezer. If you don’t have andaliman, you can substitute for Sichuan Pepper as andaliman is still a family of Sichuan Pepper.
(Wikipedia) Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. As most Indonesians are muslim, generally Bakso is made from beef or is mixed with chicken. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Today most of the bakso vendors are Javanese from Wonogiri (a town near Solo) and Malang. Bakso Malang and Bakso Solo are the most popular variant; the name comes from the city it comes from, Malang in East Java and Solo in Central Java. In Malang *my hometown :D*, Bakso Bakar (roasted bakso) is also popular.
A warm welcome also goes to Mbak Retno; thank you for joining IFP :D. I’m happy to have a different Soto style for every IFP Round Up so far. For her first entry, Mbak Retno brings us festive Soto Betawi (Betawi Style Soto). Soto Betawi is popular in Jakarta. I never try Soto Betawi in my whole life since Soto Betawi is not quite popular in my town, Malang, that I get difficulty to find Soto Betawi sellers here. Yeah may be I’ll try to make it by myself someday :D. Soto Betawi is different from my favorite Soto type (Soto Ayam/Chicken Soto) and the other familiar Sotos that I know, whose soup is clear. Soto Betawi uses coconut milk for the soup :D. The original recipe of Soto Betawi also calls for the use of innards such us beef liver. But no worry, in her recipe, Mbak Retno offers us with healthier version of Soto Betawi without using innards :D. Her Soto Betawi, presented in a beautiful photography, looks so mouthwatering. Yes, I want Soto Betawi! :D
Lontong Balap is a signature dish of Surabaya, the capital city of East Java province. This dish consists of lontong (rice cake), tauge (bean sprout), tahu goreng (fried tofu), lentho (such kind of grated cassava patty), bawang goreng (crispy fried shallot), kecap (Indonesian sweet soy sauce), and sambal (chili sambal). If Lontong Balap is translated loosely, we’ll get a funny literal translation in English :D. Well, let’s start from the Lontong first. Lontong is a dish made of compressed rice wrapped inside banana leaf that is then cut into small cakes as staple food replacement of steamed rice. While “Balap”, it means “race” :D. So, the literal translation of Lontong Balap is “Rice Cake Race” LOL. Why could it be such a kind of funny name? According to the information that I read: in the old time, this dish was sold by using heavy gentongs (gentong is a large earthenware for water). The sellers carried those heavy genthongs by lifting them with a wooden or bamboo pole on their shoulders (genthongs were tied to the pole with strong ropes). As the sellers were walking around the city to sell this dish while carrying those heavy genthongs, it made the sellers walked fast just like they were doing a race :D (in Javanese language race means “balapan”). Well, that’s the history of the dish’s unique name ^^. Today, Lontong Balap sellers don’t need to do such kind of slavery thing to sell their dish. Yet, the name “Lontong Balap” remains unchanged.
Tipat Cantok / Gado-Gado Ketupat Bali / Balinese Gado-Gado with Rice Cake. When Indonesians hear the phrase “Gado-Gado”, many of them will be straightly directed to think of “Gado-Gado Jakarta”. Yes, Gado-Gado Jakarta is the most popular type of Gado-Gado in Indonesia. I even only know a few types of Gado-Gado: Gado-Gado Jakarta, Gado-Gado Surabaya, and this one; Gado-Gado Ketupat Bali. Gado-Gado is basically vegetable salad with peanut salad. As its name, Gado-Gado ketupat, it uses ketupat as one of the main ingredients. Ketupat (Javanese call it “Kupat”) is a compressed rice cake wrapped in young coconut leaves. The recipe in the book calls for bean sprouts as one of the veggies, but I just omitted it as we didn’t have bean sprouts at that time ;p. The recipe also gives practical idea to use peanut jam to make the sauce. It’s energy saving that we don’t need to pan-roast the peanut and grind it, right? :D
Tekwan is a fish soup typical of Palembang, Indonesia. Palembang, the capital city of South Sumatra is also famous for its freshwater fish recipes such as pempek (fishcake with spicy tamarind sauce), otak-otak (grilled fishcake in banana leaves), pindang patin (spicy sour basa fish soup with tempoyak) as well as durian. Tempoyak (fermented durian) is also a popular South Sumatran side which can be made for sambal and thrown into pindang patin. For tekwan, the fish balls are made from the dough of fish and tapioca or sago starch. The fish balls are presented in shrimp broth with a distinctive flavor, served with rice vermicelli, mushrooms, sliced jicama, and sprinkled with sliced fresh celery, scallion and fried shallot. The people of Java likes making tekwan with ikan tenggiri (king or Spanish mackerel) while the South Sumatrans like using freshwater fish such as ikan belida (featherback fish) and ikan gabus (snakehead fish).
Thank you everyone for your lovely entries :D
Don't forget to join January IFP yaaa >.<