Recepten | Indonesian Recipes | Sylvie's CombuisIndo

Kue Pukis

October 12th, 2009

This is one of my most favourite snack , jajan. I used to always stop on the way home on the side of the road in front of Hero and buy 2 or 3 bags for some insane price. Wish I could get a hold of the right moulds but a rectangle muffin tray is ok. What is important is the taste. It tastes like more…………..

pukis

Ingredients:
1/2 teaspoon yeast
4 tablespoons warm water
150 gram flour
100 gram caster sugar
150 cc santan
1 egg yolk
Butter

Directions:
1. Mix the yeast and warm water and stir until dissolved
2. Beat the sugar and egg until frothy and increased in volume. Add the flour and mix till combined then add the yeast mixture
3. Add the santan and whisk until well mixed. Leave in warm place to rise
4. Heat the cake tin ( I use the rectangle muffin tray) Grease the muffin tray and pour mixture into the tray. It should be hot and you can hear a sizzle as you pour in the mixture.
5. Cook on top of the stove until cooked about 5-6 minutes. You could sprinkle grated cheese over the top or chocolate sprinkles or whatever you fancy.

Tags: kue pukis, indonesian, recipes, cake, jajan

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cakes, indische, indonesian, indonesische, jajan, kue pukis, kue-kue, recepten, recipe, Recipes, Snacks

Tahu Isi

February 17th, 2009

Ingredients
4 Tahu (bean curd)
Onion
Garlic
Spring onions
1 Egg
1 tab of plain flour
Prawns or crab meat
Salt
Pepper
1 Tablespoon cornflour (for coating)
1 Beaten egg (for coating)

Preparation:

Cut the tahu diagonally
Carefully scoop out the middle of the tahu making sure the casing is not too thin
Place the scooped out tahu in a bowl and add the chopped onion, crushed garlic, chopped prawns or crab meat, chopped spring onion, Salt, pepper, flour and the egg
Mix all these ingredients thoroughly
Fill up the hollows of the tahu with this mixture
Mix the cornflour in the beaten egg and season with salt and pepper
Coat the tahu with the beaten egg mixture
Deep fry in hot oil
Drain on paper towels. Serve hot with Cabe rawit (small birds eye chillies) or sambal kecap

Variation:»

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Sup Tahu IsiPowered by Hackadelic Sliding Notes 1.6.4

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Pizza Indo Mie

February 17th, 2009

Ingredients:
1 pkt Indo Mie (Instant noodle)
Onion
2 Eggs
1Tab Cornflour
Ground Beef or Chicken
Spring Onions
Taoge

Preparation:
1. Boil the Noodles, Drain
2. Dice the onion and crush the garlic
3. Beat the egg and add the flour, onion, garlic, spring onions, taoge and the spices from the instant noodle packet
5. Add the noodles and mix thoroughly
6. Heat a little oil in an omelette pan and make pancakes from the noodle mixture. Brown on both sides

Note:

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cooking, food, indisch, indonesia, indonesian, koken, mie, Noodles, recept, recepten, recipe, Recipes

Pangsit

February 17th, 2009

Ingredients:
500 g Minced beef
100 g small prawns or crab meat. chopped very finely
3-4 cloves of garlic, crushed
Salt
Pepper
Wonton Sheets

Preparation:
1. Mix all ingredients together
2. Take a little of the mince mixture and form into a small ball
3. Place on a wonton sheet
4. Dip your finger into a small bowl of water and run around the edges of the wonton sheet.
5. Bring corners together and press down the edges.
6. Take the two side corners and bring together one on top of the other.
7. Press to stick together. See folding instructions
8. Deep fry until golden brown. Drain

Note:
Serve with sweet chilli sauce. If making pangsit for soup, make sure that the soup is boiling before you drop the pangsit into the pan. Serve immediately, as the pangsit will keep absorbing the soup and keep expanding, the same as pasta would.
Folding Instructions:»

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	Step one: Place the meat in the centre of the wonton sheet. Wet the edges a little by dipping your finger in a small bowl of water and running along the edges. Fold into a triangle and press down edges
	Bring Corners together one side on top of the other
	Press down firmly

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Panada

February 17th, 2009

Ingredients:
1 large tin Tuna fish
Garlic
Onion
Chilies
2 mint leaves
Spring onions
Grated half ripe pawpaw (or as a substitute you can use su-un (rice vermicelli)
Salt
Dough:
3 cups Plain flour
200 g Butter, chopped into small pieces
Santan, warm
1 Yeast sachet
A pinch of Salt
2 tablespoons Sugar

Preparation:
Make the dough:-
1. Rub the butter through the flour with your fingertips, until it resembles bread crumbs
2. Add the sugar, yeast, salt and the santan and knead into a elastic dough. Not too long.
cover with a wet tea towel and leave in a warm place to rise.

Prepare the filling:-
1. Chop the onion, chilies and garlic.
2. Heat a little oil and fry the onion, chilies and garlic.
3. Add the tuna and the shredded pawpaw or rice vermicelli. Add the chopped mint and salt.
4. Leave to cool
5. When the dough has risen sufficiently you should be able to pull of little pieces and with floured hands manipulate small pieces into small flat round pieces.
6. Place a tablespoon of the filling in the middle and fold the circle in half. Press the edges together and fold the edges little by little to form the curly edges.
Deep fry until golden brown.Folding Instructions:»

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Pastel folding Instructions


With floured hands take a little of the dough and shape into a flat round shape		Spoon a little of the filling onto the dough

Bring the edges together to form half a circle and gently press the sides together		From the beginning press thumb and index finger and fold toward you

Repeat the last step continuously		Until you come to end of the half circle

The result is a neat curled edge		Deep fry until golden brown