Fried Dumpling

the shape before cooked

The result...

I changed the ingredients for the filling according to what I found in my kitchen.

Ingredients:
Minced beef
garlic
ginger
oyster sauce
salt & pepper
onion
spring onion
slices of cabbage
gyoza sheets
*** sigh... I forgot the corn flour however it didn't give effect to the taste...

For the sauce:
soy sauce
rice vinegar
sesame oil

How to cook:
the same way as instructed on the video.

Martabak Tahu // Soybean Curd In Folded Pastry

According to Wikipedia Martabak, or Murtabak, is an Indian Muslim (Mamak) dish commonly found in Malaysia, Indonesia, Singapore, Brunei and Yemen where it is called Motabbag (Arabic: المطبّق) which means "The Folded" so the name could be of Arabic origin. It is made from a thin dough filled with minced meat, usually mutton, and fried on a griddle until it turns golden brown. The fillings also include garlic, egg and onion. Martabak is served with slices of cucumber and onion, and a bowl of curry sauce. In Indonesia, Martabak also tends to be served with some kind of dark brown sauce made of vinegar and palm sugar.

Ingredients:
4 cloves garlic, peeled and sliced
250 gr minced or ground beef
1 medium-sized onion, halved and sliced
2 Tbls. chopped Chinese celery leaves
1 Tbls. curry powder
2-3 eggs
1/2 kg tofu (firm soybean curd), flatten
1 stalk green onion, finely sliced
Salt, white pepper, broth powder to taste
20-30 spring roll sheets

There are two ways to make the filling. Either you cook the ingredients first before folded or you can also saute the filling then folded into the spring roll sheet.

To make the filling:
1st way:
1. In a large bowl put all ingredients together. Season with pepper, salt and broth powder.
2. Fold in the eggs and mix all thoroughly.
3. Take 1 tablespoon filling, put it at the center of spring roll sheet, then folded like an envelope, or rolls to taste.
4. Deep fry over medium heat. Remove & drain.

2nd way:
1. Heat oil, saute onion and garlic until fragrant fine.
2. Enter the ground meat, stir until meat changes color.
3. Add the curry powder and pepper, pour 1 / 2 cup water / broth.
4. Cook until the spices to infuse.
5. Add the tofu, green onion and green pepper slices and stir well.
6. After all ingredients cooked, turn off heat, set aside.
7. Put the eggs in to the filling, mix thoroughly.
8. Take 1 tablespoon of egg mixture at the center of spring roll sheet, then folded like an envelope, or rolls to taste.
9. Fry over medium heat until the sheet golden brown. Remove and drain.

Serve with tomato sauce or chili sauce or soy sauce & pickles.

Belgian Shrimp Croquettes // Garnalenkroketjes

In Belgium, we call this "Garnalenkroketjes" and commonly filled with grey shrimp or North sea shrimp. They are easy to find in every fish shop or packed in the freezer at the supermarkt.

When I found the recipe I immediatelly wanted to try making it myself. But my hubby said why didn't I just buy it from the store. He said I would put myself in trouble and he wasn't so certain that the taste would be good too. But, as any other women in the world, off course I didn't listen to what he said.. so I still made it myself. When he saw the croquettes done, he wanted to taste the croquettes straight away off couse.. and the results, he put his thumbs up!!! Yaaaiiii, my first homemade Belgian shrimp croquettes were as delicious as from the package or even better. Here now I'm sharing it with you. It's very easy yet delicious.

Belgian shrimp croquettes

(Source: Smulweb)

Ingredients:
30 g butter
30 g flour
2 dl milk
1/2 dl cream
2 eggs
150 g North sea shrimp (any small shrimp will work)
pepper
1 dash of oil
breadcrumbs
frying oil

Directions:
1. Melt the butter and stir in the flour until a yellow paste.

2. Gradually add the milk and stirring well until a thick sauce.

3. Separate the eggs. Beat the yolks and add to the sauce. Stir in the shrimp and add the pepper.

4. Spread the masses and let cool. Form the croquettes.

5. Beat the egg whites separately with a dash of oil, rolling the rolls by the breadcrumbs, egg white and then the breadcrumbs. Press well and make sure that the wraps are everywhere covered.

6. Bake in the hot frying oil until brown and crispy.

**You can add chopped parsley in the masses too if you like.

Urap Ketan Hitam Saus Gula Jawa

This Indonesian sweet dish is stuck in my memory. I used to eat it when I was small. Every morning my mom went to the local market and always came home with it and other snacks. The sellers who sell this sweet also sell other sweet dishes called "jajan pasar". Along with it (as I remember) in one wrap banana leaf there were also "tiwul", "gerontol jagung" - corn flowers with grated coconut, "gethuk"- steamed-cassava cake, " and cenil" - colorful sago palm sweet. I don't really have a knowledge to make it, but based on my strong memory of this dish and how it tasted I try to figure out myself to make it. The proportions of the ingredients are just approximately, it's possible to reduce or to raise the coconut milk.

This is also my entry to participate a foodie event called "Masak Bareng Yuk" which theme is rice.

Urap Ketan Hitam Saus Gula Jawa (Black glutinous rice sprinkled with grated coconut and brown sugar sauce)

Ingredients:
250 gr black glutinous rice, rinse and soak for 3 hours
250 ml coconut milk
1 tspoon salt
2 pandan leafs

Directions:
1. Steam black glutinous rice until half-cooked. Put into a heat-resistant bowl.
2. Cook the coconut milk, salt and pandan leafs.
3. Pour the cooked-coconut liquid in steamed glutinous rice. Mix well until all liquid absorbed.
4. Steam again until the glutinous rice cooked. Serve with gula jawa sauce and steamed grated coconut.

Sauce:
100 gr gula jawa
1 pandan leaf
200 ml water

Cook the water, pandan leaf and gula jawa until dissolved.

Corn Fritters With Coriander Leaves

Two weeks easter holiday with children.... hmmm... it must be every mother's dream being together with the children, but on the other hand sometimes it's so frustating especially when they start fighting for something stupid.. ggggrrrhhh..!!!

Anyway to keep them quite and get along with each other again, ... well, only for a while..., I make them this snack, corn fritters with coriander leaves. The fragrant of coriander leaves is overwhelming my kitchen and attracking my children to come to the kitchen and waiting patiently until I'm done with frying.

Ingredients:
1 can of corn kernels
200 gr flour
200 ml water
1 clove garlic
1 egg
1 carrot, finely sliced
2 handfull coriander leaves
salt
1 cube chicken stock, grinded

Directions:
1. Put the flour, chicken stock, egg & salt in a bowl. Mix all together and add with water.
2. Add the carrot, corn kernels, coriander leaves in the mixture, mix well.
3. Heat oil in shallow fry pan (you can also deep-dry these fritters). Drop one tablespoon and fry until golden. Flip over and fry the other side. Remove and drain on paper towel.

Otak otak berselimut // Wrapped Fish Cake

This Indonesian delicious snack is traditionally wrapped using banana leaves. In case you don't have banana leaves or perhaps it is too expensive, this fish cake can be wrapped using spring roll wrappers. Another version of classic spring roll with vegetables, and to be dip in the spicy peanut sauce.

Source: Sedap Sekejap (Indonesian cookbook magazine)

Fish Cake:
250 gr fish fillet
1/2 teaspoon salt
6 red onions
85 ml water
125 gr tapioca flour

20 spring roll wrappers

Peanut sauce:
50 gr fried peanuts
5 red chillies
1/2 teasp salt
1 teasp sugar
1 tablespoon vinegar
50 ml water

Directions:

Fish cake:
1. Make first the fish paste by blending all ingredients in a blender.
If you use frozen fish, make sure you defrost the fish first before blending and reduce the amount of water.

2. Take 2 teaspoons fish paste each for one wrapper.

3. Deep fry the fish cake in hot oil until golden brown.

4. Serve it while hot accompanied with peanut sauce.

Peanut sauce:
1. Grind the peanuts and chillies finely.
2. Boil the water and the rest of ingredients until all dissolved.

Uli Bakar (Indonesian glutinous rice grill)

Uli bakar is Indonesian glutinous rice kneaded grill. It sounds complicated but trust me it's just a simple snack. This uli bakar is eaten with serundeng (roasted grated coconut). Instead of grilling, you can also deep fry this uli and will be called jadah and after frying and add to melted gula jawa, it will be called gemblong.

Uli Bakar

Ingredients:
1/2 kg glutinous rice
1 tsp salt
1/2 cup dried grated coconut (soak in hot water)

Directions:
1. Soak the glutinous rice for 3 hours then rinse. Put in a heat-resistant brass, steam half-cooked for about 15 minutes, remove.

2. Mix the half cooked glutinous rice with grated coconut, stir well, then steam again for about 30 minutes until well done, then remove.

3. Put the cooked glutinous rice in a plastic bag, pound with a wooden pestle or a mortar.

4. Transfer the rice to a container, flatten the surface and press down firmly until solid, let it cool before cutting. You can also wrapped the rice cakes in banana leaf and served in forms cut according to your taste.

5. Cut the firm rice in slices, then grill both side and serve with serundeng.

Serundeng

Ingredients:
100 gr dry desiccated coconut
3 citrus leaves, fine sliced

Spices:
1-2 pcs red chilies
3 cloves garlic
1 tsp coriander
1 tsp salt
2 tsp sugar

Directions:
1. Blend the spices finely.
2. Mix with dried desiccated coconut and citrus leaves.
3. Then dry stir fry until cooked and become golden brown.

Curry Spring Rolls

Spring rolls or also called lumpia.. such a classic snack.. but I'm never bored to make and eat it. I never really plan to make lumpia in advance, in fact I always make the filling from leftover raw vegetables which I can find in the fridge.
So, no need any fancy or expensive things in the spring rolls, in fact it can be called economical spring rolls made from leftover veggies... :o))

Ingredients:
1 red onion
2 cloves garlic
3 kemiri nuts, fine crushed
carrots
button mushrooms
leaks
dried oyster mushrooms
rice vermicelli
2 teasps curry powder
1/2 teasp salt
1/2 teasp pepper
2 teasps chicken stock powder
Spring rolls wrappers


Directions:
1. Heat the oil in the pan. Stir fry the red onion, garlic and kemiri nuts until fragrant.

2. Add the carrots, stir fry until carrots half cooked.

3. Then add the rest of the vegetables (mushrooms and leaks).

4. Add the curry powder, salt, pepper and chicken stock, mix all thoroughly until the vegetables cooked.

5. Add the rice vermicelli and if necessary add a bit water. Keep stiring until all ingredients blended in rice vermicelli and done. Remove from the fire, put aside to cool.

6. Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 teapoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

7. Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
Serve with hot chilli sauce if you like.

Filled Cassava Croquette

Many croquettes are made from potatoes. In fact it can also be made of cassava. Cassava is also known as yuca or manioc. Cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production. The flour made of the roots is called tapioca.

In Indonesia the fried cassava croquettes are filled with oncom. Oncom is closely related to tempeh; both are foods fermented using molds, traditionally made in Indonesia. In Europe you can't find any oncom everywhere, so usually the filling is replaced by using tempeh.

Because I wanted to try another filling, these cassava croquettes are filled with minced meat. Any additional vegetables can be put here as combinations. I used frozen grated cassava, it's very handy because it's already finely grated and you just have to defrost it using a microwave or just leave it one night in the fridge.

Ingredients:
500 gr grated cassava
2 spring onions, fine-chopped
3 tablespoons corn flour
salt or chicken broth powder to season

Filling:
1 spring onion, fine-chopped
150 gr minced meat
1 garlic, fine-crushed
1/2 onion, fine-chopped
3 tablespoons kecap manis (Indonesian sweet soy sauce)
salt, pepper
2 fine-chopped chillies (if you like it spicy)

Methods:

Filling:
1. Heat the oil in the pan, add the garlic and onion. Stir-fry until golden brown.
2. Add the minced meat and spring onion. Stir-fry until the meat colored.
3. Season with salt and pepper then add with kecap manis. Stir-fry until the meat cooked.

The croquettes:
1. Combine all the cassava ingredients in a bowl.
2. Make a form of ball or roll from the mixture, fill with 1 teaspoon filling. Cover and form a ball again. Do the same with the rest of the mixture.
3. Deep fry in hot oil until golden brown.

Pempek (Indonesian Fish Cake)

Pempek or Empek-Empek is a delicacy from Palembang which is made of fish and sago. Pempek is eaten together with a dark sauce called cuka or cuko. Cuko is produced from adding brown sugar, chili pepper, garlic, vinegar, and salt into hot boiling water.

There are many variety of pempeks. Each form of pempeks have different names. I made three kinds of them, pempek model or pempek tahu, that is actually tofu, wrapped together with the pempek dough and being deep fried, then with left over dough I made pempek lenjer (the form is long and oval) and pempek adaan (the form is as small balls).

There are many ways to make pempek. The recipe I have here is originally adapted from my friend Yeni's Family Blog and I adjusted here and there to match with frozen fish I had.

Pempek:
350 gr fish, defrosted
salt

25o ml water
25 gr flour
4 garlics
salt
broth powder

Tapioca powder as needed
Tofu, cut into small slices, steamed

Directions:
1. Blend the fish and salt finely, put aside.
2. Cook water, flour, garlics and broth powder until boiled. Stir well until smooth and thickened.
3. Add the fish paste into the flour mix and stir well until all blended together.
4. Add tapioca powder gradually until the fish mix becoming smooth and can be kneaded.
5. Take 1 tabelspoon of the dough and make a small ball, make it flat and fill in with a piece of tofu. Do the same until the tofu finished. If the tofu finished and you still have left over dough, you can make fish balls and it's called "Pempek Adaan".
6. After all dough been filled, put them in boiling water and let them cooked until they're floating. Then you can deep fry the pempek.

To serve, put noodles, slices cumcumer, slices pempek in the deep plate and pour with dark cuko sauce.


Dark cuko sauce:
25 gr Indonesian tamarind paste or 4 tablespoons vinegar
100 gr palm sugar
1 eatspoon sugar
1/2 ltr water
4 bird's eye chili pepper
3 garlics
15 gr ebi (dried shrimp), soak in hot water, drained
1 teaspoons salts

Directions:
1. Crush dried shrimp, garlics and chillies finely.

2. Cook water and add with sugar, palm sugar, salt, tamarind paste and crushed ingredients. Let them boiled then the sauce is ready to use.

Pastel Goreng (Indonesian Fried Pastry)

This is my favorite snack... fried pastry filled with vegetables, egg and chopped meat. You see the filling is quite heavy, so sometimes I eat this as my lunch.

Ingredients:

Pastry:
250 gr flour
60gr Butter
60ml Cold Water
1/2tsp Salt
1 tbsp Oil
1 Egg

Filling:
Oil to fry
Boiled potatoes, finely chopped
2 Carrots, finely chopped
100 gr Chopped meat
3 Garlic, finely chopped
Bean thread vermicelli (so-un)
2 Hard-boiled eggs, finely chopped
Salt
Pepper
Sugar

Instructions:
1. Make the filling first. Heat oil and fry the garlic until fragrant.
2. Add meat & carrots. Fry until meat and carrots done.
3. Then season with salt, pepper and sugar.
4. Add so-un and potatoes, then last one, add hard-boiled eggs. Mix well and leave aside to cool.:


Pastry:
1. Mix the flour with margarine, egg, and salt.
2. Knead well and then add water little by little. Let it rest for 1/2 hour. Then put a tablespoon of Oil and knead again until smooth.
3. Roll the dough into paper thin. Cut the dough into circles 8 cm in diameter.
4. Take a tbsp of filling and place in center.
5. Fold pastry over to make half circle and crimp at edges.
6. Deep fry in hot oil until golden brown.

Recipe adapted from Bogasari.

Martabak Telur // Eggs In Folded Pastry

Martabak telur, or egg martabak, is an crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one. Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumber, and a dark brown sauce made of vinegar and palm sugar.

Here is a simple way to make martabak for home consumption. For the wrappers I always use ready-made springroll wrappers which you can buy in asian grocery. If there is no asian grocery in your neighbourhood you can also use filo pastry. If you're a vegetarian, you can always remove the meat and replace it with any vegetables you like.

Ingredients:
150 gr minced meat
1/2 onion
2 tsps curry powder
salt & pepper
2 eggs
spring onions, fine sliced
springroll wrappers or filo pastry

Directions:
1. Melt a bit butter on the pan. Stir in chopped onion.
2. Add minced meat, stir until meat colored.
3. Season with pepper, salt and curry powder. Mix together and cook until meat done. Put aside.
4. Whisk eggs then add spring onions and meat curry in. Mix well all together.
5. Get 1 springroll wrapper, put 1 eatspoon mixture of eggs and meat. Fold in as an envelope.
6. Heat oil in the flattened pan, shallow-fry the martabak until golden brown. Serve with acar cumcumber.

Acar Cumcumber
Chillies
Cumcumber, diced
Carrots, diced
1 cup hot water
3 eatsps sugar
1-2 eatsp vinegar
Put cumcumber, carrots and chillies in a bowl. Disolve sugar in hot water. Add vinegar. Pour in vegetables bowl. Refrigerate to cool.