Sayur Asem Sunda (Sundanese Sour Vegetables Soup)

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

Bahan

• 1 Jagung manis-potong 4, 100 gr Daging tetelan-potong2
• 2 sm Kacang tanah, 5 Kacang panjang-iris, 75 gr Melinjo
• 50 gr Daun melinjo muda, 3 cm Lengkuas-geprek, Garam
• 3 Cabai merah-iris, 1 Kaldu blok, 1 Oncom-potong dadu
• 4 Nangka muda+3 Terong bulat+1 Labu siam-potong2
• 4 sm Air asam, 1 sm Gula merah, 3 Daun salam, 2 lt Air

Bumbu halus:

• 3 Bawang putih, 1 st Terasi-bakar, 50 gr Kacang tanah
• 6 Bawang merah, 3 Cabai merah-buang biji

Cara membuat

• Didihkan air, masukan kaldu, tetelan, bumbu halus, salam, lengkuas, jagung, melinjo, nangka & kacang tanah. Rebus hingga empuk. Masukkan labu, terong, cabai, oncom, gula & air asam. Masak hingga matang.
• Masukkan kacang panjang, daun melinjo & garam. Masak hingga matang & bumbu meresap

Ingredients

• 1 Sweet corn-sliced into 4, 3 cm Galangal-bruised, Salt
• 75 gr Padi oats, 1 Oncom-diced, 2 lt Water, 3 Bay leaves
• 4 tbsp Tamarind juice, 3 Red chilies-sliced, 1 Broth cube
• 1 tbsp Palm sugar, 2 tbsp Peanuts, 5 Long beans-sliced
• 50 gr young Padi oats leaves, 100 gr Flank steak-sliced
• 3 round Eggplants+4 young Jackfruit+1 Chayote-sliced

Grind into a paste:

• 3 Garlic cloves, 1 tsp Shrimp paste, 3 Red chilies-seeded
• 6 Shallots, 50 gr Peanuts

Directions

• Bring water to a boil. Add in broth cube, meat, ground spices, bay leaves, galangal, corn, padi oats, jack fruit & peanuts. Boil until they are soften. Put in chayote, eggplant, chilie, oncom, sugar & tamarind juice. Cook until the vegetables cooked.
• Add in long beans, padi oats leaves & salt. Cook until the flavor blended.

Kaastengels (Indonesian Savory Cheese Cookies)

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

Bahan

• 450 gr Terigu protein rendah+ekstra, 25 gr Maizena
• 350 gr Mentega dingin-iris2 dadu, 15 gr Susu bubuk
• 325 gr Keju edam tua parut halus, 4 Kuning telur
• 100 gr Keju Gouda/cheddar parut-taburan
• 2 st Kaldu ayam/sapi bubuk

Olesan-campur semua bahan:

• 2 Kuning telur+1 st Madu+2 st Susu

Cara membuat

• Campur lalu ayak terigu+maizena+susu+kaldu. Mixer mentega dengan kecepatan rendah sampai creamy. Beri kuning telur ke dalam mentega sambil dimixer sampai memucat saja. Masukkan terigu bertahap ke adonan sambil diuleni hingga kalis. Beri keju edam, uleni hingga adonan lembut tapi tidak lengket.
• Panaskan oven 160° C. Taburi meja kerja dengan terigu. Gilas adonan dengan ketebalan ± ¾ cm, potong2 bentuk persegi panjang ± 6X1 cm. Susun kue di atas loyang beralas kertas roti, beri jarak ± 2½ cm diantaranya. Ulas kue dengan bahan olesan, taburi keju di atasnya. Panggang ± 20 menit. Keluarkan dari oven & biarkan hingga mencapai suhu ruang sebelum disimpan di toples.

 

Ingredients

• 450 gr low protein Flour+extra, 25 gr Cornstarch
• 15 gr Powdered milk, 350 gr cubed cold Butter
• 2 tsp Chicken/Beef broth powder, 4 Egg yolks
• 100 gr grated Gouda/Cheddar cheese-topping
• 325 gr finely grated mature Edam cheese

Egg wash-mix all ingredients:

• 2 Egg yolks+1 tsp Honey+2 tsp Milk

Directions

• Sieve flour, cornstarch, powdered milk & broth powder together; set it aside. Beat butter with low speed mixer until it's creamy. Add in egg yolks, one by one; keep on beating just until the color turns pale. Gradually put in the flour; knead with your hands until it well blended. Add in Edam cheese & knead again until the dough is soft but not sticky.
• Preheat oven to 160° C. Flour your working surface. Gently roll out the dough until ~ ¾ cm thick. Slice dough into small log (~ 6X1 cm) pieces. Place dough slices ~ 2½ cm apart from each other on a baking sheet lined with parchment paper. Brush the surface with egg wash & then sprinkle grated cheese on top of them. Bake for ~ 20 minutes. Remove from the oven & let them cool down completely. Store cookies in an airtight container.

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.

Risoles Ragout Ayam (Indonesian Chicken Ragout Rissoles)

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

Bahan

• 120 gr Wortel-potong dadu, 100 gr Terigu, ½ st Pala bubuk
• 8 gr Bawang putih-haluskan, 1 Daun bawang & 1 Seledri-iris
• 150 gr Kentang-potong kecil & rebus ½ matang, 2½ st Garam
• 2 st Terigu+6 st Air-untuk perekat, 250 ml Susu, 2½ st Gula
• 45 gr Bawang bombay-cincang, 150 ml Kaldu,60 gr Mentega
• 200 gr Ayam-potong kecil, 1 st Lada bubuk, Minyak goreng

Pelapis:

• 25 gr Terigu+100 gr Panko, 2 Telur-kocok

Bahan Kulit:

• 300 gr Terigu, 3 Telur, 50 gr Mentega-cairkan, 150 ml Air
• 400 ml Susu, 2 st Garam

Cara membuat

• Kulit: Campur hingga rata & halus semua bahan kulit. Psknan pan ukuran 20 cm, tuang adonan per 3 sm di pan, ratakan sambil diputar, buat dadar tipis. Ulangi hingga adonan habis. Akan didapatkan sekitar 26-27 lembar dadar.
• Tumis bawang putih, bombay & ayam dengan mentega hingga matang. Mskkan wortel, kentang, seledri, daun bawang & bumbu2. Tuangi susu & kaldu, aduk hingga mendidih. Beri terigu sedikit2 sambil diaduk hingga adonan menjadi padat. Biarkan adonan mendingin.
• Ltkkan 1 sm adonan di kulit, gulung, beri perekat, celup di telur, gulingkan di panir. Simpan di kulkas 1 jam, keluarkan, tunggu 15 menit.
• Panaskan minyak yang banyak diwajan, goreng risoles hingga kuning kecokelatan dengan api sedang.

Ingredients

• 120 gr Carrot & 200 gr Chicken fillet-diced, 2½ tsp Salt
• 150 gr Potato-small cut-boiled ½ done, 100 gr Flour, Oil
• 8 gr Garlic-grind, 45 gr Onion-chopped, 250 ml Milk
• 1 Green onion & 1 Celery-sliced, 1 tsp ground Pepper
• ½ tsp Nutmeg powder, 60 gr Butter, 150 ml Broth
• 2 tsp Flour+6 tsp Water-sealer, 2½ tsp Sugar

Coating:

• 25 gr Flour+100 gr Panko crumbs, 2 Eggs-beat

Wrapper ingredients:

• 300 gr Flour, 3 Eggs, 50 gr Butter-melted, 150 ml Water
• 2 tsp Salt, 400 ml Milk

Directions

• Wrapper: Combine all of the wrapper ingredients; beat until smooth without any lumps. Heat a 20 cm nonstick pan. Pour 3 tbsps of batter into the pan. Immediately swirl the pan so that batter covers the base completely. Make a thin omelette. Repeat the procedure for the rest of the batter. Makes about 26-27 wrappers.
• Sauté the garlic, onion & chicken with the butter until the chicken cooked. Add in the carrot, potato, celery, green onion & seasoning. Pour in milk & broth; stirring occasionally until it boiled. Add in the flour little by little; stir quickly until the batter thickens. Remove from the heat & allow the batter to cool down completely.
• Place 1 tbsp of the batter in the center of each wrapper. Fold both upper sides towards the middle over the filling. Fold one side in & then roll the wrapper up. Seal the end side with the sealer. Dip rissoles into beaten eggs & then coat them evenly with the bread crumbs mixture. Cover & keep them in refrigerator for 1 hour. Take it out & let it stand for 15 min before frying.
• Heat the oil over medium heat; deep fry the rissoles over medium heat until golden brown.

Dadar Gulung Isi Kelapa (Coconut Filled Pandan Pancake Rolls)

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

Bahan

Bahan Dadar:

• 250 ml Air, 1 st Garam, 300 gr Terigu, 400 ml Santan
• 60 ml Juice pandan: 20 Pandan+1/3 cup Air*
• 2 Telur, 2 sm Mentega/Margarin cair

Bahan Isi:

• 275 gr Kelapa parut, 3 Daun jeruk1 Daun pandan-ikat
• ¼ st Kayu manis bubuk/2 cm Kayu manis, 1 st Garam
• 175 gr Gula jawa-sisir, 250 ml Air

Cara membuat

• Isi: Sangrai kelapa hingga berwarna coklat muda, sisihkan. Masak gula jawa, pandan, daun jeruk, kayu manis, air & garam dengan api kecil. Aduk hingga gula larut & rasa menyatu. Masukkan kelapa sangrai, aduk rata & cepat hingga air gula terserap merata. Sisihkan & biarkan mendingin. Buang kayu manis & daun2an.
• Juice pandan: Iris2 daun pandan berukuran ± 10 cm. Masukkan ke blender/food presesor, beri air lalu haluskan. Keluarkan & saring dengan saringan halus. Simpan airnya sebanyak 60 ml.
• Dadar: Campur terigu & garam, beri telur, santan & air. Aduk hingga tidak bergumpal. Mskkan juice/ekstrak pandan & mentega cair, aduk rata. Diamkan adonan 15 menit. Panaskan pan kecil anti lengket dengan api sedang. Tuang 3 sm adonan sambil diputar agar menutup dasar pan dng rata. Setelah matang, balik dadar & masak lagi sebentar. Ulangi  prosedur hingga adonan habis. Akan dihasilkan ± 26 dadar.
• Letakkan 1 sm adonan isi di tengah, beberapa cm dari salah satu tepi dadar, lipat sisi terdekat tsb ke arah dlm. Lipat kedua sisi atas dadar kearah tengah lalu gulung dadar.
• * Dapat diganti dengan 1½ st Pasta/Ekstrak pandan botolan

Ingredients

Filling ingredients:

• 275 gr grated Coconut, 250 ml Water, 3 Kaffir lime leaves
• 175 gr Coconut/Palm sugar, 1 Pandan leaf-tie into a knot
• ¼ st ground Cinnamon/2 cm Cinnamon stick, 1 tsp Salt

Thin Pancake ingredients:

• 300 gr Flour, 250 ml Water, 400 ml Coconut milk, 2 Eggs
• Pandan juice: 20 Pandan leaves+1/3 cup Water*
• 2 tbsp melted Butter/Margarine, 1 tsp Salt

Directions

• Filling: Roast coconut until light brown; set it aside. Shave the coconut/palm sugar. Cook coconut sugar, water, cinnamon, salt, pandan & lime leaves over low heat; stirring constantly until the sugar completely dissolves & the flavor blended. Add in roasted coconut; stirring quickly until the coconut absorbs the liquid evenly. Set aside until it cool down. Discard the cinnamon stick & all leaves.
• Pandan juice: Slice pandan leaves into ~ 10 cm long pieces. Place pandan leaves & water in a blender/food processor & then process. Take it out & pour through a fine strainer. Keep 60 ml of the pandan juice for making the pancake.
• Thin pancake: Combine the flour & salt; add in the eggs, coconut milk & water. Beat well until it's smooth, without any lumps. Pour in pandan juice/extract & melted butter, stir well. Let it stand for 15 minutes. Heat a small nonstick pan over medium heat. Pour 3 tbsp of batter into the pan. Immediately swirl the pan so that batter covers the base completely. Cook until the batter set; flip the pancake & cook the other side. Repeat the procedure for the rest of the batter. Makes ~ 26 thin pancakes.
• Place 1 tbsp of the filling, a few cm from one side of each pancakes; folds the side in. Fold both upper sides towards the middle, over the filling, then roll the pancake up
• * Can be substitute with 1½ tsp of store-bought Pandan paste/extract.

Rujak Serut (Shredded Fruit Salad with Coconut Sugar Syrup)

Rujak Serut (Shredded Fruit Salad with Coconut Sugar Syrup). This shredded fruit salad is the perfect one for summer. The fruit salad is ultra refreshing, very appetizing, full of textures and flavors. You can serve the fruit salad as an appetizer, side dish, snack or even dessert. The fruits combination is not fix, feel free to use anything which are available in your area. The dressing made from coconut/palm sugar, for its deep, sweet, coconutty, almost caramel-ish flavour; then salt to balance the sweetness; tamarind paste/vinegar & lime for the sourness; a touch of shrimp paste for that extra savoury umami-ness; and chillies for the hot slap on the face. If you don't like it too spicy, just use smaller amount of chilies (or just discard the seeds & ribs). Making this salad does require quite a bit of work, to slice & shred the fruits, but the results will be totally worth it. A fruit salad that you simply must try!

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

Bahan

• 300 gr Nanas, 250 gr Jeruk Bali, 300 gr Mangga muda
• 150 gr Bengkuang/Ubi merah, 200 gr Ketimun, 1 lt Air
• 7 Rawit, 150 gr Gula jawa/palm, ½ st Terasi (opsional)
  
• 3 Cabai merah, 2 st Asam (2 st Cuka+2 sm Air nipis)
• 30 gr Kacang tanah tanpa kulit-goreng, 5-6 sm Gula
  
• 1 st Garam, Kacang tanah goreng-taburan (opsional)

Cara membuat

• Ukuran diatas adalah berat daging buah saja (setelah dikupas). Serut/potong tipis panjang: mangga, bengkuang/ubi & ketimun. Potong kecil2 nanas & jeruk bali. Atau potong2 buah sesuai selera. Sisihkan.
• Haluskan kacang tanah, rawit & cabai merah. Sisihkan.
• Didihkan air, masukkan kacang & cabai halus, gula jawa, gula, asam, garam & terasi. Aduk hingga gula larut & rasa menyatu. Angkat dari api, masukkan buah2an. Biarkan hingga dingin lalu simpan di kulkas semalam, hidangkan dingin2. Taburi dng kacang goreng sebelum dihidangkan jika suka.

Ingredients

• 300 gr Pineapple, 200 gr Cucumber, 300 gr young Mango
• 250 gr Pomelo, 150 gr Jicama/Sweet potato, 1 tsp Salt
• 1 lt Water, 30 gr skinless Peanuts-fried, 3 Red chilies
• 7 Bird`s eye chilies, ½ tsp Shrimp paste (optional)
• 2 tsp Tamarind (2 tsp Vinegar+2 tbsp Lime juice)
• 150 gr Coconut/Palm sugar, 5-6 tbsp Sugar
• Fried Peanuts-sprinkle (optional)

Directions

• The fruits weight stated above are only for the fruit meat/flesh (after the fruits skin/rind peeled). Shred/thinly cut the mango, jicama/sweet potato & cucumber into matchsticks. Small slice the pineapple & pomelo. Set it aside.
• Grind fried peanuts & all chilies; set it aside.
• Boil water, stir in ground peanuts & chilies, all sugar, tamarind, salt & shrimp paste. Cook until the sugar dissolved & the flavor blended. Remove from the heat, add in all fruits. Let it cool completely; cover & refrigerate over night. Sprinkle more fried peanuts before serving if you like. Serve cold.