Candil

Ingredients:
250 gram glutinuous rice flour
400 gram boiled sweet potatoes,mashed.
250 gram gula jawa

200 gram sugar
1000 ml water
1/2 tsp salt

Sauce:

200 ml coconut milk

1/4 tsp salt

1 tbsp corn flour diluted with 1 tbsp water

Directions:
1. Mix glutinuous rice flour and the mashed sweet potatoes. Take about 1 tsp of the dough, form it into a ball.
2. Boil the water,gula jawa,sugar and salt. Bring to boil, add in the balls, cook until done and floating.

3. On other pan, boil the coconut milk and salt. Stir up until it's boiled. Add diluted corn flour, stir.

4. Serve the sweet potatoes balls with the coconut milk sauce on top.

Rujak Serut

It's the same with Rujak Buah, the difference is only the fruit is shredded

Ingredients:

Any fruits that I had in fridge.

Mangoes,shredded
Strawberry, sliced

Grapes
Pineapple, sliced in very small pieces

Cucumber,shredded

Sweet Potatoes,shredded

2 lemon

Peanut Sauce:
100 g fried/roasted peanuts
250 g gula jawa
2 garlic
bird eye's chilies
1 tsp trassie/belacan
salt

Directions:
1. Put the fruits on the bowl and mixed with the juice from the lemon.

2. Combine bird eye's chllies, trassie, garlic, gula jawa, peanuts, and salt. Process with a food processor until smooth. Add water from the mixed fruits if the sauce is too thick.
3. Add the sauce to the mixed fruits, serve it cold.

Kaastengels

125 gr butter

2 yolks

150 gr flour

25 gr maizena

1/4 tsp baking powder

100 gram edamer cheese,grated

50 gram cheddar cheese grated for decoration

1 beaten yolk for coating

How To:

1. Preheat oven to 325 F. In a large mixing bowl beat butter and yolks with an electric mixer on medium speed to high speed for 30 seconds. Add the edamer cheese, beat until combined, scraping sides of bowl occasionally. Beat in as much of the mixed of flour, maizena and baking powder as you can with the mixer. Stir in the remaining flour with a wooden spoon, kneading dough in bowl slightly to blend, if necessary.

2. Shape the dough, coat the top of the cookie with the beaten yolk and add the grated cheddar cheese for decoration.
3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool.

from: Sedap Sekejap

Espresso Delight Shortbread

230 gr cup butter, softened
2/3 cup sifted powder sugar
1 tbsp instant espresso powder or regular instant coffee crystals.
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups all-purpose flour
1 ounce semisweet chocolate, finely chopped
Sifted powdered sugar and/or unsweetened cocoa powder

1. Preheat oven to 160 C. In a large mixing bowl beat butter with an electric mixer on medium speed to high speed for 30 seconds. Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and chocolate with a wooden spoon, kneading dough in bowl slightly to blend, if necessary.
2. Shape dough into 1 inch balls. Place balls on an ungreased cookie sheet. Flatten slightly.
3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool. Springkle with additional powdered sugar and/or cocoa powder.
To store: Place cookies between layers of waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months

from: vania page

Bangket Kacang

by Nadrah Shahab, modified by me

250 gr mixed nuts, toasted, finely ground
400 gr all purpose flour, toasted if possible
200 gr powdered sugar
250 ml cooking oil
1/4 tsp salt

How-to:

1. Preheat the oven at 150 degree celsius. Mix all dry ingredients: peanuts, flour, sugar and salt.
2. Gradually add oil into the dry ingredients while rubbing the dough or mixing it using pastry blender, until the dough is well incorporated and ready to be shaped. Do not knead.
3. Shape into balls, put them in on a cookie tray, flatten a little bit using your fingers.
4. Bake for about 15-20 minutes. Take out from the oven. Do not lift the cookies while hot, they are extremely crumbly while hot. Let them cool on the tray, then transfer into a jar.

from: riana page

Sapo Tahu

BAHAN :
3 buah tahu sutra (bungkus bulat), potong agak tebal lalu goreng
2 sendok makan minyak wijen
2 sendok makan minyak goreng
3 siung bawang putih, cincang halus
2 cm jahe, dicincang halus
1/2 buah bawang bombay, cincang halus
250 gram udang pancet, buang kepalanya, kerat punggungnya
200 gram cumi segar, dikerat-kerat
200 gram daging ayam, potong kotak
5 buah jamur hioko, rendam lalu potong-potong
100 gram wortel, potong miring
1 tangkai daun bawang, potong miring
50 gram kapri
20 buah telur puyuh rebus, digoreng
5 sendok makan saus tiram
1 sendok makan saus tomat
1 sendok makan kecap ikan
1 sendok makan Maggi Seasoning
500 ml air
3 sendok makan tepung maizena dilarutkan dalam 50 ml air

CARA MEMBUAT :

1. Panaskan minyak wijen dan minyak goreng lalu tumis bawang putih, bawang bombay, dan jahe di dalamnya sampai harum. Masukkan udang, cumi, dan ayam. Aduk sampai berubah warna.
2. Tambahkan jamur, wortel, daun bawang, kapri, dan telur rebus. Aduk sampai setengah layu lalu bubuhi saus tiram, saus tomat, Maggi Seasoning, kecap ikan, garam, dan merica. Aduk rata.
3. Tuangkan air. Setelah mendidih, masukkan tahu dan kentalkan dengan maizena.

sumber:sedap sekejap

Pepes Tahu

BAHAN :

300 gram tahu putih, dihaluskan

100 gram udang kupas, cincang kasar

200 gram jamur merang

1 butir telur

daun pisang untuk membungkus

BUMBU IRIS:

5 butir bawang merah

3 siung bawang putih

3 lembar daun salam

BUMBU HALUS:

1 sendok teh garam

1/4 sendok teh merica

3 butir kemiri

CARA MEMBUAT :

1. Aduk tahu, udang, jamur, telur bersama bumbu iris dan bumbu halus. Ambil selembar daun pisang lalu letakkan 2 sendok makan bahan.

2. Bungkus dan sematkan kedua ujungnya lalu kukus selama 25 menit. Angkat

   
   

   sumber:sedap sekejap

Pepes Ayam

BAHAN:

1 ekor ayam, potong 20 bagian

2 lembar daun salam

3 cm lengkuas, iris tipis

2 batang serai, potong-potong

10 buah cabai rawit utuh

4 butir telor

daun pisang

300 ml santan

BUMBU HALUS:

3 cm kunyit

5 butir bawang merah

3 siung bawang putih

3 butir kemiri

2 buah cabai merah

1 sendok teh garam

Cara Membuat:

1. Aduk semua bahan lalu bungkus dalam daun pisang, seperti bungkus gado-gado.

2. Kukus selama 5 jam dengan api kecil.

sumber: Sedap Sekejap

Sate Lilit

BAHAN :

300 gram daging ikan kakap, haluskan

50 ml santan kental

1 sendok makan air jeruk nipis

garam secukupnya

10 tangkai serai

BUMBU HALUS:

5 butir bawang merah

3 siung bawang putih

CARA MEMBUAT :

1. Goreng bawang merah dan bawang putih sampai harum lalu haluskan.

2. Masukkan daging ikan kakap, santan, air jeruk, dan garam. Aduk rata.

3. Tempelkan secara melilit pada setangkai serai lalu panggang sampai matang.

Gulai Ikan

BAHAN :

1 ekor ikan kakap, dipotong 3 bagian

1 lembar daun salam

1 batang serai, dimemarkan

1 liter santan dari 3/4 kelapa

2 sendok makan minyak goreng

4 buah belimbing sayur, dipotong-potong

BUMBU HALUS :

3 buah cabai merah

2 cm kunyit

2 cm jahe

8 butir bawang merah

3 siung bawang putih

1 sendok teh ketumbar

1/4 sendok teh merica

1 1/2 sendok teh garam

CARA MEMBUAT:

1. Tumis bumbu halus, daun salam, serai sampai harum.
2. Masukkan santan lalu masak sampai mendidih. Tambahkan ikan dan belimbing sayur lalu aduk hingga mengental.

sumber: sedap sekejap