Bubur Biji Salak/Candil (Yam Balls in Coconut Sugar Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Saus gula:

• 1 lt Air, 200 gr Gula jawa, ½ st Garam, 3 Daun pandan
• 2 sm Tepung beras+1 sm Maizena+6 sm Air-larutkan
• 2 cm Jahe-geprek

Biji Salak:

• 120 gr Tepung tapioka/kanji, 400 gr Ubi merah
• ½ st Garam

Saus santan:

• 400 ml Santan, ½ st Garam, 1 Daun pandan

Cara membuat

• Biji salak: Kukus ubi hingga empuk. Kupas lalu haluskan. Campur dengan tepung tapioka & garam, uleni sampai rata. Bentuk adonan menjadi bulatan/lonjong kecil2. Taburi tangan & talenan dng sedikit tepung agar tidak terlalu menempel.
• Saus gula: Didihkan 1 lt air, gula jawa, garam, jahe & pandan. Masukkan biji salak ke dalam saus gula mendidih, masak sampai terapung. Kecilkan api, beri larutan tepung beras-maizena sedikit demi sedikit sambil diaduk. Masak sampai kental. Buang jahe & daun pandannya.
• Saus Santan: Didihkan semua bahan saus santan sampai mengental dng api kecil sambil diaduk.
• Tuang bubur biji salak ke mangkuk2 saji, sirami dng saus santan di atasnya.

Ingredients

Sugar sauce:

• 200 gr Coconut sugar, ½ tsp Salt, 2 cm Ginger-bruised
• 1 tbsp Corn starch+2 tbsp Rice flour+6 tbsp Water
• 1 lt Water, 3 Pandan leaves

Yam balls:

• 400 gr Yam/Sweet potato, 120 gr Tapioca flour
• ½ tsp Salt

Coconut milk sauce:

• 400 ml Coconut milk, ½ tsp Salt, 1 Pandan leaf

Directions

• Yam balls: Steam the yam until it soft. Peel & then mash the yam until smooth; knead it with tapioca flour & salt until well blended. Form the batter into small round/oval balls. Sprinkle your hands & working place with some flour in order to make it less sticky.
• Sugar sauce: Mix the corn starch, rice flour & 6 tbsp of water well; set it aside. Boil 1 lt of water with coconut sugar, salt, pandan leaves & ginger. Put the yam balls into this boiling sugar sauce; cook until the balls floated. Turn the heat to low. Add in the rice flour mixture, a little at a time; stir constantly. Cook until the sauce thickens. Discard the ginger & pandan leaves.
• Coconut milk sauce: Boil all coconut milk ingredients over low heat until fragrant; stir constantly.
• Put the yam balls & sweet sauce into serving bowls; pour coconut milk sauce on top.

Roast Pork Roulade

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Daging lulur luar/pork loin utuh, 2 st Olive oil, Lada bubuk
• 120 gr Bawang bombay-cincang, 2 sm Mixed herbs, 2 sm Cognac
• 1 sm Lada campur (merah-putih-hitam), 1 sm Lada hitam bubuk
• 1 sm Oregano kering, 4 sm Minyak jagung/sayur, 70 gr Mentega
• 200 gr Bacon/Daging asap-cincang, 1 sm Bawang putih bubuk
• 1 cup Kaldu sapi, 1 Bawang putih-cacah, 1 sm Bawang bubuk
• 2 sm Bawang merah-cincang, 2 sm Paprika bubuk, ½ st Gula
• 150 gr Almond/Walnut-cincang, 1 sm Cayenne pepper bubuk
• 150 gr Champignon-iris kecil2, 1 sm Thyme kering, Garam

Cara membuat

• Potong daging melingkar sebanyak 2 atau 3 irisan (tergantung ketebalan daging) hingga membentuk 1 persegi panjang. Cara: Letakkan tangan di atas daging utuh. Dengan pisau panjang tajam, iris daging memanjang, sekitar 1-2 cm dari dasarnya. Potong hingga ± ½ inch dari ujung satunya (jangan terputus). Buka irisan pertama & potong lagi sisa daging dengan ketebalan yang sama, dimulai dari sisi yang belum dipotong (prosedur yang sama, hanya berbeda sisi). Buka potongan, letakkan daging melebar. Hati2 pukul daging dengan palu hingga didapatkan ketebalan yang merata & dapat digulung.
• Campur paprika, bawang putih bubuk, bawang bubuk, cayenne pepper, oregano, thyme, 1 sm garam & lada hitam bubuk. Simpan 1 sm dari campuran bumbu ini untuk membumbui isi roulade nanti. Balur kedua sisi daging dengan campuran bumbu. Diamkan selama 20 menit. Panaskan oven 180° C.
• Isi: Masak 150 gr bacon/daging asap sampai berminyak di pan. Masukkan olive oil, bombay cincang & jamur. Masak hingga matang. Beri 100 gr almond/walnut cincang & 1 sm campuran bumbu paprika, aduk rata & masak 5 menit. Angkat dari api, masukkan 1 sm mixed herbs & aduk rata.
• Tebar adonan isi di atas daging secara merata. Gulung daging sambil sedikit ditekan agar padat. Ikat daging gulung dengan benang/net untuk masak agar tak terbuka gulungannya
• Panaskan minyak di pan besar; masukkan daging dengan posisi sisi ujung gulungan menghadap ke bawah. Masak hingga daging kecokelatan, balik, masak lagi hingga semua sisi kecokelatan. Angkat.
• Tumbuk kasar lada campur, lalu campurkan dengan 50 gr almond cincang. Taburi roulade dng campuran ini hingga rata di semua sisinya. Letakkan roulade di atas rak panggang. Posisikan rak panggang itu di atas sebuah loyang panggang berisi air secukupnya. Ulasi bagian atas roulade dng 20 gr mentega cair. Panggang roulade 40-45 menit (sampai suhu dalam daging mencapai 70° C); balik posisi daging diantara proses memanggang. Keluarkan daging dari oven. Simpan 1 cup dari air sisa memanggang untuk membuat saus. Bungkus longgar daging dengan aluminium foil selama 10 menit sebelum dipotong. Iris sisi2 ujung daging agar terlihat cantik.
• Saus: Masak 50 gr bacon sampai garing di dalam pan. Mskkan bawang putih & bawang merah cincang serta cognac. Masak 1 menit. Beri gula, garam, lada, kaldu & 1 cup air sisa memanggang. Masak di api sedang-kecil sampai cairan tinggal setengahnya & saus mengental (± 20 menit). Angkat dari api, mskkan 50 gr mentega cair & 1 sm mixed herbs. Aduk hingga mentega tercampur dengan rata.
• Iris2 roulade, hidangkan dengan sausnya & polenta dengan kacang cannellini (lihat resep Polenta Dengan Kacang Cannellini) atau dapat juga dihidangkan dengan puree kentang.

Ingredients

• 1 kg Boneless pork loin joint, 1 tbsp Garlic powder, 2 tbsp Cognac
• 1 tbsp dried Oregano, 4 tbsp Corn/Vegetable oil, 1 cup Beef stock
• 70 gr Butter, 120 gr Onion-chopped, ½ tsp Sugar, ground Pepper
• 1 tbsp Mixed Peppercorns (black+white+red),2 tsp Olive oil, Salt
• 1 tbsp Cayenne pepper powder, 150 gr chopped Almonds/Walnuts
• 2 tbsp Paprika powder, 2 tbsp Mixed herbs, 1 tbsp dried Thyme
• 200 gr Streaky bacon-chopped, 1 tbsp ground Black pepper
• 150 gr Champignon-chopped, 1 Garlic clove-minced
• 1 tbsp Onion powder, 2 tbsp chopped Shallots

Directions

• Roll slice the pork loin joint to create a rectangle: Firmly place your hand on top of the pork. With a long sharp knife, slice the pork lengthways, about 1-2 cm from the bottom of the joint. Slice, following the curve of the joint until you almost reached the side (~ ½ inch from the edge). Lay the joint flat & make one more slice at the thick end of the joint, so that you are able to fold it over to make 1 flat rectangle. Using a mallet, gently pound pork to get an even thickness.
• Combine paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, 1 tbsp salt & ground black pepper. Save 1 tbsp of this seasoning mixture for the filling. Sprinkle both sides of pork with the rest of seasoning mixture; let it stand for 20 minutes. Preheat oven to 180° C.
• Filling: In a frying pan, cook 150 gr of bacon until it has released its fat. Stir in olive oil, chopped onion & mushrooms; cook until soft & translucent. Add in 100 gr of chopped almonds/walnuts & 1 tbsp seasoning mixture; cook for 5 minutes. Remove from the heat & then stir in 1 tbsp of mixed herbs; combine them well.
• Spread the filling over flattened pork evenly. Roll the pork up; tie the pork securely with cooking twine/kitchen string. Heat oil in a frying pan. Put in the roulade, seam side down. Cook until it browned & then turn it over. Cook until all sides are evenly brown. Remove from the pan.
• Crush mixed peppercorns & combine it with 50 gr of chopped almonds. Sprinkle the roulade with this mixture to cover all sides. Transfer roulade to a roasting rack set on top of a roasting tin with water inside. Spread the top of roulade with 20 gr of melted butter. Roast roulade for 40-45 minutes (until pork internal temperature reaches 70° C); turn the roulade over in between. Remove pork from the oven. Save 1 cup of drippings from the roasting. Coverpork loosely with aluminium foil for 10 minutes before slicing. Trim off the ends of roulade.
• Sauce: In a sauce pan, cook 50 gr of bacon until crispy. Add in chopped shallots, garlic & cognac; cook for 1 minutes. Stir in sugar, salt, pepper, stock & 1 cup of drippings from roasting. Cook over medium-low heat until the liquid reduces almost by half & the sauce thickens (~ 20 minutes). Remove from the heat; whisk in 50 gr of melted butter & 1 tbsp mixed herbs. Stir until the butter combine.
• Slice the Roulade & serve it with the sauce & polenta with cannellini beans (see also Polenta With Cannellini Beans recipe) or serve it with mashed potatoes.

Polenta Dengan Kacang Cannellini (Polenta with Cannellini Beans)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 sm Olive oil, 750 ml Air, 250 gr Tepung jagung kasar
• 6 sm kacang Cannellini, 1 Bawang putih-cincang
• 2 Cabai kering-iris2, 4 sm Minyak, Garam

Cara membuat

• Didihkan air, garam & olive oil. Mskkan tepung jagung sedikit2 sambil diaduk hingga rata. Kecilkan api, aduk searah dng sendok kayu sampai mengental (seperti puree kentang). Angkat dari api.
• Panaskan minyak, mskkan bawang putih & cabai. Masak hingga harum. Angkat dari api.
• Masukkan kacang ke dlm polenta, aduk rata. Beri bawang pth, cabai & minyak goreng, aduk hingga tercampur rata. Hidangkan selagi panas.
• Note: Saat dingin, polenta akan mengeras & berbtk sesuai wadah yg digunakan utk menyimpannya. Sisa polenta dpt diiris kmd dipanggang/digoreng seblm dihidangkan. Bila mau membuat polenta agak creamy lagi, hangatkan dng sedikit kaldu/susu/air, kmd aduk dng kuat.

Ingredients

• 750 ml Water, 250 gr Coarse ground Cornmeal, Salt
• 2 tbsp Olive oil, 6 tbsp Cannellini beans, 4 tbsp Oil
• 1 Garlic clove-chopped, 2 dried Chilies-sliced

Directions

• Boil the water with enough salt & olive oil. Whisk in cornmeal a little at a time; stir continuously until incorporated. Reduce the heat to low; stir constantly using a wooden spoon in one direction until the polenta becomes thick (like mashed potatoes). Remove from the heat.
• Heat the oil; add in the garlic & chilies. Fry until fragrant. Remove from the heat.
• Put the beans into the polenta, stir to combine them. Add in the fried garlic, chilies & oil; stir well. Serve while it`s hot.
• Note: When the polenta is cold, it will solidify into the shape of container in which you store it. Leftover polenta can be sliced & then grilled or deep fried before serving. If you wish to make the leftover a bit creamy again, warm it with a little broth/milk/water & stir vigorously.