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Rasa Indonesia Blog

Welcome to the brand new Rasa Blog. Here you can read about the latest news and recipes from Rasa Indonesia.

I am blogging new and existing recipes from our old Chicken Kitchen blog.

Enjoy

Edible MAC Cosmetics Cake

Costumised cake for customer's teen daughter birhtday party.

Basic cake made of Italian cake. The cosmetics made out of fondant icing which individually crafted and shaped.

Are you interested to order this cake or a personal bespoke cake? 
Click here to see our selection of bespoke cakes we created in the past.

mac cosmetics

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Sweet Italian Cake

Customers order for her son’s 16yrs birthday.

He likes Italian cake with no fondant icing.

It’s a challenge for me to make it extraordinary since Italian cake is always about simplicity  with cream Icing and a lovely taste of coconut and nuts.

Are you interested to order this cake or a personal bespoke cake? 
Click here to see our selection of bespoke cakes we created in the past.

sweet italian cake

italian cake review

Customers order for her son’s 16yrs birthday.

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Vanilla and lemon birthday cake

My birthday cake.

Base cake is vanilla cake, top cake is lemon cake. Covered with white chocolate fondant.

Are you interested to order this cake or a personal bespoke cake? 
Click here to see our selection of bespoke cakes we created in the past.

img 01

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Cake with orange syrup

KUE SIRAM JUS JERUK

Serves : 6 Persons

My favorite cake, so rich...so simple..so mouth watering and less egg but really yummy...

Ingredients:
100 gr plain flour
100 gr unsalted butter, cut into small pieces and melted
75 gr caster sugar
200 gr icing sugar
2 eggs
3/4 tsp baking powder
150 ml juice of 2 oranges
 
Methods:
Preheat oven to 180 degree.
Grease cake tin with butter and dusting with flour.
Whisk together eggs, caster sugar and half of icing sugar until light and fluffy.
Add melted butter, stir. Sift the flour and baking powder into the mixture, gently stir half of orange juice.
Pour into the tin and bake for 20 to 25 minutes.
Mix the remaining icing sugar with half of orange juice.
Remove and cool the cake, sprinkle the sugary orange juice on top and the side until all juice absorbed. Leave it in fridge. Served cool.

 

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Sate Ayam

CHICKEN SATAY

Serves: 16 skewers
 
When I was at a friends house I cooked satay and Fried rice. I made the sauce from peanut butter instead of fresh peanuts, not bad...it was OK.
 
Ingredients:
3 chicken breasts, slice in cube
1 clove garlic, fine coarsely
1 tsp sweet soya sauce
a pinch of salt
 
Peanut sauce:
50 gr fresh peanuts, roasted
3 candle nuts, roasted
2 red eye chillies
a pinch of salt
2 tbsp sweet soya sauce
50 ml boiling water
1/2 tsp shrimp paste, fried
1 tsp sunflower oil
 
Methods:
Marinated the chicken with garlic, soya sauce and salt. Leave for 15 minutes. The longer the better taste you've got.
Skewered the chicken cubes,each skewer with 4 cubes. Grilled and brush it with remaining marinate sauce with 1 tsp oil.
 
Making the sauce:
Blend peanut, candle nuts, salt, chilli, shrimp paste in a food processor.
Preheat the pan with oil, add peanut sauce, boiling water, sweet soya sauce stir to dissolve.
Ready to spread on the satay.

 

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Cumi masak hitam

CALAMARI with Black Sauce

Serves: 2 Persons

Ingredients:
5 Squid/ Calamari
1 tsp lime juice
a pinch of salt
 
Rica sauce:
3 shallots
2 cloves garlic
2 red eye chilli
1/2 tsp turmeric powder (1 cm fresh turmeric, grounded)
a pinch of salt
5 cm lemon grass
1 cm ginger
2 lime leaves
50 ml water
1 tbsp oil
 
Methods:
Clean the calamari, keep ink pocket and head but remove eyes and inside head. Clean the tentackles, slices.
Marinate with lime juice and salt. Set aside.
Process the Rica sauce in mortar and pestle exclude lemon grass, lime leaves and salt.
Preheat the pan with oil, add lemon grass, lime leaves, the rica sauce until sizzling and add the calamari including pocket ink. Add 50 ml water, until thicken and add salt. Served with steam rice.

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Lontong Ayam

(Chicken with yellowish coco soup and Sticky Rice)

Serves: 2 Persons

One of Indonesia fav cuisine wich is rich in flavour, easy to cook and has been modified for my hub's taste.
Using powder instead of fresh spicies will not change the color and taste at all. The hint is simmered the powder in a hot oil before paste ingredient.
And the sticky rice, you can buy instant one when you are busy or serves with baton bread or baquette
...yummy !

Ingredients:
4 chicken's legs/ breasts
3 tbsp coconut powder
500 ml water
lime leaves
bay leaves
1 tbsp sunflower oil/ cooking oil
1 tsp sugar

Yellow paste


Dry spic:
1 1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1 tsp galangal powder

Fresh spicy:
4 shallots
2 cloves garlic
2 fresh red eye chilli ( for more hot add 5)
half of paprika or 2 big red chilli
3 candle nuts (optional)

Methods:
process shallots, garlic, chilli, paprika and candle nut in a food processor or ground it using mortar and pestle( recommended)
preheat pan with 1 tbsp oil, add all the powders until simmering, add bay leaves, lime leaves, fresh spicy and then the chickens, stir.
Dissolve coconut powder with half glass of warm water from 500 ml, add the remaining water and cocnut milk, stir. Seasining with salt and sugar bring into boiling and cooked. Add potatoes wedge if you served with bread).

Homemade Sticky Rice

Ingredients:
1 cup rice (add water leave for 30 mintus and strained)
banana leaves/ plastic bag for boiling

Methods:
set the banana leaves make it a silinder dia 3 - 4 cm (do not bigger than this otherwise the rice will still raw in the middle), fold 1 side and stapled/ food string.
Fill the silinder half way with strained rice and fold the other side and stapled.
For using boiling bag : do the same as above but prick the plastic bag in some places. Tie both sides.
put it in pressure cooker and fill with water until all covered, cooked in 1 hr after the first sizzling( lower the gas or electric hob but do not turn it off).

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PASTRY SOUP

Feuilletée Soup

Serves: 2 Persons

Dunno what to cook today? Why not try this one..yummy!

Heavy soup indeed but easy to cook. I call this Feuilletée soup and others call this Zupa soup which as far as I know was just mushroom soup without pastry. Zupa soup or Grzybowa is a Polish mushroom soup.
 
Ingredients:
puff pastry
2 tbsp onion
1 tbsp spring onion
4 mushrooms(medium),slices
1/2 chicken breast (diced)
1/2 tsp pepper
a pinch of salt
1 tsp butter/ margarine
1 tbsp sunflower oil
15 gr flour ( = full 1 tbsp)
500 ml water


Methods:

Melted butter in a pan along with oil, add onion leave till golden brown.
Add diced chicken, when the chicken color already pale add mushroom and flour stir till dissolve.
Pour water bring to boil, add pepper and salt leave to cool.
Prepare2 bowl and put soup into it.
Roll out the pastry and cut 5 cm wider than the soup bowl, place it on top brush with egg yolk. Pop up into the oven for about 30 minutes.
Ready to served.

 

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Ontbijtkoek

Serves: 1 loaf

Old fashion cake rich in flavor with the great combo of some spicy and the aroma of palm sugar.

Ingredients:
50 gr flour
10 gr corn flour
20 gr skim milk powder
3 egg yolk
3 white eggs, whisked to fluffy
75 gr Palm sugar
50 gr sugar/ muscovado sugar(brown sugar)
125 gr butter, soften
1/2 tsp baking soda
11/2 tsp spekoek powder (cinnamon, cardamon, clove, nutmeg)
50 gr ground almond/ kenari

Methods:
Whisk sugar and egg yolk until fluffy and pale, add plam sugar gradually then butter which is already soften. Whisk white egg separately until pluffy and then gradually add sugar.

Put dry ingredient in a bowl and strained, add into egg yolk batter, stir and fold into egg white. Pour into greased loaf with parchment paper on base. Bake in 175- 180C for 25 minutes or until golden brown and test with tooth pick (clean tooth pick means the cake done).

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BARONGKO

STEAMED BANANA PUDDING

Serves: 2 Persons

Banana, symbol of Life.
Rich of vitamin A, B6, C and mostly Kalium that can be prevent high blood pressure, healthy heart and Oxygen circulation in brain. Good for dietary and fast to give energy when you feel weak also stop you go to the loo when u get diarrhea.
In Indonesia, banana is a multifunction plantation from shoot for food to leaf for fragrance. Each stem produces a single bunch of banana before dying and being replaced by new stem.
This philosophy has been rooted for ages which can be seen in every occasions such as marriage proccession and party they use banana fruit, leaf for food decor, stem for gate decorations.
 
Here is one dessert I always eat when I was living in South Sulawesi and love to share the recipe with you.

Barongko is a sweet soft banana pudding, using very matured banana (the skin with a bit with black spot but the inside still white) to get the better taste and soft.
Longtime ago this dessert only served for The Royal family and special occasion in South Sulawesi, Indonesia. Now on, everybody can eat them.
 
Hint: do not put too much flour otherwise it turned hard. 1 ripe banana contain more less 300 ml clean pulp banana. For a hand of banana ( satu sisir pisang kepok) using 4 - 5 eggs and just multiply with the all ingredients.
Subtitute banana leaf with greased heatproof glass container or tupperware.


Ingredients:
1 ripe big Banana (pisang tanduk), cored and blended
30 gr sugar
1 tbsp plain flour
1 egg
80 ml thick milk coconut ( 2 tbsp coconut powder with 80 ml water)
vanili
3 balls of Jackfruit, diced(subtitute with raisins)
Banana leaves for shell

Methods:
Slices and cored banana( remove the black seeds inside) process in food processor until smooth, add sugar and egg, whisk. Heat saucepan with thick coconut milk add vanili combine with banana.
For each shell take 2 leaves size 20 x 20 cm and pour the pulp banana in the center add diced jackfruit or raisins, fold and stapler.
Steam for 20 minutes or 4 minutes after 1st sizzling in pressure cooker.
Serves cold or warm.
 

 

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Sticky Rice Cake

LONTONG

The easiest way to make Lontong for someone new or someone who is far from home(read- Indonesia). No need skaled lime(kapur sirih) to make it firmed. I used wodden rolling cookies for the shape, this recipe for 1 lontong with dia approx. 4.2cm and length 24 cm.
Doesn't matter what you use for rolling the cling film as long as the diameter not more than 5 because the thicker is your lontong the longer time you have to cook it. Remember that Lontong will be rise from the size after you cook it.

Ingredients:
100 gr basmati rice(long grain rice), soak for 2 hrs and drained
Cling film for covering

Methods:
Cover the wodden roll for cookies with cling film for about 3-4 times, loose it and bind the edge with it or with cotton thread(for baking). Fill the tube with drained rice 3/4 from the length (e.g length 24 cm then you must fill the rice to 16 cm) and bind the edge(both each edges has to be bind) and also bind with loose cotton thread in the middle so the rice will not out from the middle side. Make few holes(8 - 10). Put into the pressure cooker, fill the water until the rice tube covered. Cook for 50 - 60 minutes, count it when the first sizzling.
Leave it until really cool then you can open the lid(this cooling process is to make the lontong really firmed). Cut the lontong when its cool. Serves with chicken sate or any style of chicken/meat with gravy.
 

 

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Homemade Banana chips

KRIPIK PISANG

Ah..my one and the best favourite chips ever. I love to taste banana chips, salted or sweet..cheesy must be delicious too. Very simple to make but difficult to find the righ young banana.

I bought one young green plantain which is good for chips in big supermarket, I thought I can find it easily the next day, but I was wrong...I might find it easily in African market in London.

Eating Warning! Very addicted.
 

Ingredient:
1 young plantain, thinly slices
a pinch of salt
icing sugar
Oil for deep frying

Methods:
Peel the plantain carefully, sliced and do not wash it otherwise it will be slimey, add salt and rolling up the plantain by holding the bowl. Straight to hot deep fry for 3 minutes or until golden. Leave in strainer and transfer to kitchen towel. Leave to cool, dusting with icing sugar. Place in an airtight glass jar.

 

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Sop Saudara

Pangkep Beef Soup

I am a bit confuse how to give this soup a name where "saudara" means brotherhood, very odd if I call it brotherhood soup. I prefer Pangkep beef soup since it was invented there in South Sulawesi.

The soup very tasty with a hint of cinnamon, never get the exact recipe but the recipe I made quite close to the taste where I used to buy Sop Saudara in Pangkep. For me the one in Pangkep at jalan Kelapa near the traditional market was the best ever, I tried so many in Makassar even Jakarta but they are not the same like I ever tasted. I like red chilli color in there where I couldn't find it elsewhere. A couple of potato balls fritter to complete the presentation bowl.
My Recipe quite different then others posted on internet.

Recipe by me

Ingredients:
500 gr beef, can be mixed with beef liver
250 ml coconut milk
1 lt broth from beef bones( can be subtituted with water and 1 tsp beef stock cube)
2 bay leaves
10 cm cinnamon bark
a slice of ginger
10 cm lemon grass
1/2 of nutmeg (2/3 tsp nutmeg powder)
2 lime leaves
a dash of pepper
 
Bring to boil and the beef tender, let the coconut milk curdles and broth clear.
 
Paste oil:
2 shallots( need 5 to 10 for Indonesian shallots)
3 cloves garlic
1 T corriander seed, tossed
1/4 tsp cumin
6 candlenuts
1 red chilli
1 T cooking oil
salt ground the herbs and stir fry with oil for a minute. Pour over the broth.
 
Condiments:
vermicelli
Burasa(coconut rice cake)
sambal(chilli sauce)
kecap( sweet soybean sauce)
Potato balls fritters
Fried beef lung, thinly sliced and well marinated before fried
fried shallots
 
Methods:
When the beef tender, set aside and continue cooking for couple of minutes. Serves with condiments.
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IDFB Workshop

Halloo..

Yang mau mbagusin desain blog, mau belajar lebih jauh mengenai platform, plugins, hosting dan domain, dan juga belajar lebih jauh mengenai tips & trick di food photography/styling, ini workshop yang tepat untukmu. Bersama Putra Agung? (founder TheFoodXplorer) dan Vania Samperuru?  (Food Photographer/Styling & Foodblogger), catat tanggal dan waktunya. 

Daftar segera ke Putri Febrina Uli Hutabarat? (0818 07878 417) dan Anita Cruz Mahmud? (08778 2590 117), tempat terbatas. 

Hanya Rp. 350 ribu saja, sudah termasuk lunchbox dari Dixie Resto, doorprizes & goodiebag (dari Banyu Corner?,Dapur Hangus? , Parabot Indonesia, dll)

Sampai ktemu yaaa...

 

medium 1456384907 u7

 

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Finally! The new Rasa Indonesia website is live now.

rasa siteIt's finally live! The brand new Rasa Indonesia web site with a new easier way to shop to order the weekly / fortnightly dishes and side orders.

What else is new?

We added some new features to the new site:

  • The Rasa Indonesia blog where you read about the latest news, frequently posted Indonesian recipes and the latest Rasa Indonesia events activities.
  • A new easier to use online shop to order your weekly / fortnightly dishes
  • We now offer side orders like Fresh Tempe and Krupuk (From April onwards).

Click here to go to the new Rasa Indonesian web site where you can read the latest blogs or order you favourite weekly offered Indonesian dishes and side orders.

Enjoy!

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Kapurung

Sago ball mix Soup

serves: 4 persons

Kapurung traditionally well known in Luwu cuisine South Sulawesi. Apart from traditional sago processing, they also produce cocoa beans and coconuts. As a staple, sago comes as a main ingredient in cooking and baking.
One of the cuisine I know is Kapurung a simple sago soup where the sago balls formed by adding boiled water with rapid stir and two bamboo sticks to rolled on the mixture. Any green veggies such as callalo, chinese morning glory, long bean or green beans and corn kernels will flavoured the soup as well. The sour taste from young manggo and lime traditionally they use asam patikala a.k.a kecombrang( torch ginger, English).
The chilli sauce, I like to use lada katokkon ( habanero/ scotch bonnet pepper) together with tomatoes and shallots. All blanched.
For the sago balls I use African cassava flour( not tapioca flour), the flour color is creme not white as tapioca and taste better too.
The fish soup( pallumara), made from anchovy, turmeric, tamarind paste, ginger, lemon grass and fried shallots.

TSago ball:
1 cup sago flour( I use cassava flour), add a bit with tap water
boiling water
Add boiling water into the bowl filled with thick sago paste, leave a minute until turn transparent, stir fast until all sago done.

Veggies:
chinese morning glory
callalo
any green veggies
corn kernels

Pallumara:
100 gr Anchovy
1 tsp turmeric
1 tbsp tamarind paste
1 cm ginger
5 cm lemon grass
1 tsp maggi block
1 tbsp fried shallot
salt
water

Bring to boil all ingredient.

Chilli sauce:
habanero/ scotch bonnet
tomatoes
shallots
1/2 tsp shrimp cake( trasi)
blanched and ground with mortar and pestle. 
Add sago balls into the soup, add more water, mix veggies and lime. Serves in bowl with shredded young mango.

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Kue Lumpur

Traditional Mud Potato Cake

Has been long time ago since my last bite of this favourite cake. Smooth velvety taste which I can't really taste that it's actually mash potatoes in this mixture with young coconut meat bites.

The cake more well known in Java island and these days has lots of variations. My taste as usual is original made from eggs, wheat flour, mash potatoes and slices of young coconut baked in a special kue lumpur pan. Very simple but the taste incredibly rich.

Once I tried to bake them in oven with muffin mould but turned dry, at that time I didn't have kue lumpur pan yet. I was thinking to cover the top with foil will do the trick so the top stay smooth but still not as it use to be.so if you want to try this I suggest to bake them in a poffertjes pan if you don't have one.

Kue Lumpur pan made from aluminium composit which is lighter than cast iron eventhough still weight 2.5 kg specially bought it at Kopro traditional market in Jakarta- Indonesia when I was there for a holiday.

It made me laugh everytime I remember how on earth I am going to carry this in my suitcase.

Recipe by my aunty

Ingredients:
375 gr potatoes, steam then mashed
100 gr plain flour
150 gr coconut milk
2 eggs
125 gr sugar
a dash of salt and vanilla
1 young coconut, scrath with spoon
raisins
oil for brushing

Methods:
Mix the mash potatoes with plain flour and coconut milk, set aside.
In other bowl whisk eggs and sugar until fluffy, fold into mash potatoes and all ingredients.
Preheat the pan, brush with oil and pour the mixture three quarter add raisins put the lid on.
Leave to bake until golden brown. Serves warm or cold.

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