印尼蔬菜咖喱米糕 Lontong Sayur

Following last week posting on Vegetarian Gado Gado Longtong, I am still left with half of the lontong (banana leaf wrapped rice cake) enough for me to embark on this recipe. This is another simple but yet popular meal frequently sought at home. Guest who were served this meal liked it very much and hence I decided to share it in my blog as per many's request.

自从我前几天在博客所分享的印尼加多加多沙拉之后，家里还剩有米糕 lontong 让我可以再次制做另一道全家所喜爱的‘印尼蔬菜咖喱米糕’。这是一道即简单又可口美味的印尼佳肴。每当家里有客人到来，一旦吃了这道菜肴都会要求跟她们分享食谱。因此，我便借这个机会在博客里跟大家分享。

Again, I have my Indonesian maid to thank for as she patiently prepared and demonstrated the process in detail. For this recipe, it is best eaten with lontong (banana leaf wrapped rice) instead of the usual boiled rice. However, if you find it tedious to create everything from scratch you could also make lontong with the store bought ones.

这此我得感恩于家中的印尼女庸热心帮助和她耐心的一一准备一切过程才得已完成写出这道食谱. 通常这道菜肴都是以米糕lontong一起吃的。若是您嫌制做米糕lontong麻烦的话，你也可采用市场 贩卖的即熟米糕来配吃也行。

This recipe can be altered to a vegetarian version by omitting the garlic, onion and dried shrimps. 

这道食谱也能去除掉葱，蒜和虾米干就可修改成素食版。

印尼蔬菜咖喱米糕 

Lontong Sayur

(A)

3 Cups Rice 百米

1.2 Litres Water 清水

6-10 pcs Banana Leaves 香蕉叶

18-30 pcs Raffia Strings of 30cm Length 拉菲绳剪成30cm长度

Method 做法

Clean the banana leaves and steam for 3-4 mins. Set aside.
香蕉叶洗干净，放入蒸锅蒸3-4分钟来软化蕉叶。搁置备用。

Wash and drain rice.
百米洗净，沥干。

In a deep bowl frying pot, add water and rice. Stir fry the rice until softened and 90% of the water being absorbed.
把洗好的米倒入炒锅里，加入2.5公升清水，拌炒至90八仙的水分被吸收而米饭稍为软化。

Place 2 scoop of the semi cooked rice onto a piece of banana leaf. Compress the rice firmly onto the banana leaf and roll into a tight cylinder with fold both ends downwards. Secure the wrapped lontong  by binding 3 sections of raffia strings along the length of the rolled up lontong rice.
取出2勺半米饭放上一片香蕉叶上，以蕉叶紧紧压缩把米饭卷成长筒状，尾端两部朝下。以拉菲绳分3段沿着包裹米饭的长端紧紧扎好。

Immersed the entire batch of wrapped lontong rice cake into a pot of boiling water deep enough to cover the entire lot and cook for 1-1/2 hours. Set aside.

将包裹好的米饭泡入煮滚水的锅里，浸煮一个半小时。搁置待用。

(B)

500g Chayote Squash 合掌瓜

200g Tempe 丹贝

300g Long Beans 长豆角

20 pcs Petai / Bitter Beans 臭豆

(C）

3 pcs Fresh Bay Leaves 月桂叶 

3 Stalks Lemongrass 香茅

2cm Galangal 南疆 
5 Cloves Garlic 蒜瓣
5 pcs Shallots 葱
6 Red Chilis 红辣椒
4 Candlenuts 石栗
20g Dried Shrimps 虾米干

(D）
2 Tbsp Cooking Oil 食油
1500ml Thin Coconut Milk 淡椰汁
500ml Thick Coconut Milk 浓椰汁
1 Tbsp Sugar 糖
4 Tsp Salt 盐

Fried Shallots 炸葱 (for garnishing 表面装饰)

Method 做法

Wash and drain all vegetables (B).
把蔬菜洗净。

Shred away the skin of the squash chayote.
合掌瓜的皮剥掉。

Cut both chayote squash and tempe into 2 cm length.
把合掌瓜和丹贝切成2厘米的长条。

Cut long beans into 1cm strips and break petai (bitter beans) into half.
长豆角切成1厘米块。臭豆剥开一半。

In a stone mortar, combine chili, onion and garlic. Use a pestle and grind it to form a paste.
在石臼上加入红辣椒, 葱及蒜，以石杵把材料磨碎。

Add dried shrimp into the chili paste and continue grinding it to incorporate into the paste. Lightly mashed the galangal into the mixture. Set aside.
再加入虾米干，继续以石杵磨成糊状。加入南疆稍微在石臼上敲了几下即可。搁置。

In a wok heat up the oil under medium heat, stir in the chili shrimp paste and continue stir frying for 1-2 minutes until aromatic. 
炒锅里加入食油以中火烧热，拌入辣椒虾米糊翻炒1-2分钟至出香味。

Add lemongrass and bay leaves. Continue stir frying for another minute. 
再放入香茅及月桂叶，继续翻炒1分钟。

Gradually add in all the vegetables (B) in sequence. Continue tossing the ingredients for a couple of minutes.
循序的把材料B的蔬菜一一加入炒锅拌炒几分钟。

Pour the thin coconut milk into the wok and cook together with the vegetables under medium heat for 20-25mins until softened.
把淡椰汁倒入炒锅，跟蔬菜一起以中火煮20-25分钟至软化。

Transfer all to a pot. Add thick coconut milk and allow to boil a further 5 mins before adding in the sugar and salt.
将煮熟的蔬菜咖喱倒入另一个烫锅，混入浓椰汁再以中小火烧热5分钟后才加入糖，盐调味即可。

Discard banana leaves and cut the lontong rice into bite size. Pour hot vegetable curry over the rice cake and serve.
把香蕉米糕的叶去掉，切块。煮好的蔬菜咖喱淋上去即可服用。

百合绿豆糖水 Green Mung Bean Soup Dessert

Yesterday was a day for my hubby to relax after being away on business trips for a week. So during days when he is home, I would be busy cooking and preparing food to beef him up. Since he loves 'Tong Shui' hence I settled for this nourishing mung bean soup for his afternoon tea break.

昨天正是我们小俩口在家休息的日子，我丈夫整个星期都出国出差而星期天便是他能够真正修养的时候。平时在周日时，我将会繁忙于准备多类的食物来给他补充体力。正好他热爱喝糖水，那么我就觉定弄这道富有滋润功效的绿豆糖水给他当午茶享用。

According to traditional medicine's studies recorded that green mung bean skin is a powerful heat expelling and diuretic agent which help to purge out pathogenic heat by purging through urination thus relieving us of many heat related ailments. 

依据中医科的研究所述，绿豆皮富有解‘热’及利尿功能，通过排尿冲洗我们体内所累积的燥热及相关的疾病。

百合绿豆糖水
Green Mung Bean Soup Dessert
Ingredients

200g Green Beans 绿豆

2000ml Water 清水

170g Rock Sugar 冰糖

10g Lily Bulbs 百合

2 pcs Tangerine Peel 橙皮

2 Knots Pandan Leaves 香兰叶

100g Sago / Tapioca Balls 小西米

100ml Thick Coconut Milk 浓椰汁 (Optional 自选)

Directions 做法

Soak green beans overnight. Rinse and discard water.
将绿豆浸泡隔夜后，将水倒掉再洗净。

In a soup pot, combine together water, green beans, rock sugar, tangerine peel, lily bulbs and pandan leaves. Cook on medium heat until the water start boil then reduce the heat to medium low. 

准备汤锅，把水，绿豆，冰糖，橙皮，百合 喝香兰叶加入。以中小火煮至水滚后再把火调低。

If you are using similar cookware like Roichen premium ceramic cookware then you can cook the mung beans in the pot with the lid close. Otherwise, you might need to keep further cook with the lid partially open when the beans start to split as the boiling water will produce foam which will spill over the pot. Allow the mung bean soup to simmer for 1 hour.

你若是采用类似Roichen premium cookware 的炊具的话，你就不虚把锅盖打开继续滚煮。否则，你就得将锅盖开少许以免煮熟的绿豆会气泡导致糖水会喷出来。以中小火煮1个小时。

While waiting for the mung bean to cook, bloom the sago pearls in a bowl with sufficient cold water to cover the sago.

正当绿豆在滚熟时，把西米用足够的冷水浸泡。

Heat up another pot with boiling water and stir in the sago pearls and continue stirring the sago until the pearls turn translucent. Remove from heat and drain.

另准备一个锅烧开水，将西米倒入开水后不停搅拌以免西米黏锅底，直到西米表面变透明即可离火。过濾。

Immediately rinse the sago pearls under cold water to prevent the pearls from sticking. Transfer sago pearls to the simmering green mung bean soup and stir until incorporated.

立刻把西米直接用自来水冲凉，目的是让煮熟的小西米不混沌。再把小西米倒入正煮滚着的绿豆糖水里，搅匀。

Optionally you may stir in thick coconut milk during the last few minutes of the boiling.

在将要熄火的时候可加入浓椰汁，拌匀即可。

印尼加多加多沙拉 Vegetarian Gado Gado Lontong

Gado Gado is an Indonesian salad consisting of boiled or blanched vegetables, hard boiled eggs, tofu, tempeh and lontong served with peanut sauce dressing. It is a well received delicacy whenever we have guest here from Malaysia. 
加多加多是印尼道地出名的沙拉，一般上都是以煮或烫熟的蔬菜，鸡蛋，炸豆腐，豆豉及香蕉叶包裹形式的米糕再配上沙爹花生酱享用的。每当我家有客人从马来西亚到来时，一定会制做这道非常吃香的菜肴让他们品尝。


Those who have tasted my maid's home cooked vegetarian version expressed keen interest on trying making it on their own. Based on their positive feedback, this onion and garlic free vegetarian version actually taste better than the regular store bought ones.

他们只要吃了我家女庸制做的全素版加多加多后都会大大赞好而向我讨食谱。他们还说这全素版的印尼沙拉其实比外面商店贩卖现成的还要好吃。

I am thankful towards my maid who took the trouble to adapt this delicious Gado Gado Lontong to a vegetarian version so that more people can have the opportunity to try it.
我也很感恩于我家的女庸，她花了不少心思特别为我把食谱修改成一道无葱蒜全素版的加多加多，以让更多人士能够享用。

The process may seem lengthy but I assure you that it will be worth the effort when people come back asking for more.
虽然这菜肴的准备时间稍为长，制做出来的成品决定不会令你失望，甚至他人还会再添加也说不定。

印尼加多加多沙拉
Vegetarian Gado Gado Lontong

(Lontong 香蕉叶米糕)

6 Cups Rice 百米

2.5 Litres Water 清水

10-15 pcs Banana Leaves 香蕉叶

30-45 pcs Raffia Strings of 30cm Length 拉菲绳剪成30cm长度

Method 做法

Clean the banana leaves and steam for 3-4 mins. Set aside.
香蕉叶洗干净，放入蒸锅蒸3-4分钟来软化蕉叶。搁置备用。

Wash and drain rice.
百米洗净，沥干。

In a deep bowl frying pot, add water and rice. Stir fry the rice until softened and 90% of the water being absorbed.
把洗好的米倒入炒锅里，加入2.5公升清水，拌炒至90八仙的水分被吸收而米饭稍为软化。

Place 2 scoop of the semi cooked rice onto a piece of banana leaf. Compress the rice firmly onto the banana leaf and roll into a tight cylinder with fold both ends downwards. Secure the wrapped lontong  by binding 3 sections of raffia strings along the length of the rolled up lontong rice.
取出2勺半米饭放上一片香蕉叶上，以蕉叶紧紧压缩把米饭卷成长筒状，尾端两部朝下。以拉菲绳分3段沿着包裹米饭的长端紧紧扎好。

Immersed the entire batch of wrapped lontong rice cake into a pot of boiling water deep enough to cover the entire lot and cook for 1-1/2 hours. Set aside.

将包裹好的米饭泡入煮滚水的锅里，浸煮一个半小时。搁置待用。

(Vegetables 菜料)

150g Spinach 菠菜

150g Lotus Spinach 空心菜

150g Long Beans 长豆角

150g Round Cabbage 包菜

150g Bean Sprouts 豆芽

200g Firm Tofu 豆腐干

1 Chayote 合掌瓜

Method 做法

Wash and drain all vegetables.
把蔬菜洗净。

Cut both spinaches into 1.5cm length and 1cm length for long beans.
菠菜和空心菜切成1.5厘米长度， 长豆角切成1厘米长条。

Shred cabbage and julienne the chayote into 2cm strips.
包菜切丝， 合掌瓜切2厘米长條。

In a frying pan, deep fry the firm tofu until the surface turned crispy. Cubed and set aside.
准备一个煎锅，把豆腐干炸至表层香脆。切丁，搁置。

Blanch spinach, cabbage and bean sprouts separately under boiling water until semi cooked. Set aside.
把菠菜，空心菜和豆芽各自以滚水汤熟， 捞起搁置。

Briefly boil the cut long beans and julienne chayote separately until tender. Set aside.

将长豆角和切条的合掌瓜各自加入煮滚水的锅里迅速的煮至半熟。捞起搁置。

(Peanut Sauce 沙爹酱）

500g Peanuts 花生

1/2 Cup Cooking Oil 食油

210g Gula Melaka 椰糖/ Palm Sugar, chopped 切碎

2 Tsp Salt 盐

10 Tsp Tamarind Juice 酸豆汁

500ml Water 清水

Chili Padi 小辣椒 (Optional)

Lime Juice 青柠汁 (optional)

Method 做法

Heat up a deep bowl skillet or wok, add cooking oil and peanuts. Using medium low heat, stir fry the peanut continuously until the skin turn golden brown and crispy.
把花生，食油倒入已加热的炒锅, 以中小火拌炒花生至表皮金黄酥脆即可。

Due to the limited capacity of the home used flat mortar and pestle, the peanut sauce would have to be prepare in batches. 
由于使用的平面研钵容量有限，唯有把沙爹酱分批完成。

Add chili padi and pinch of salt onto the stone mortar. Crush the chili with the pestle and follow by a handful of peanuts. Continue crushing the peanuts into coarse bits. Add in 1-2 Tbsp of chopped gula melaka and continue grinding the mixture till combined. 
在石臼上加入辣椒及少许盐。把辣椒磨碎再拿一把手的花生，继续以石杵磨碎花生。再加入1-2 汤匙的碎椰糖继续磨碎。

Add 1-2 Tsp of tamarind juice follow by adequate amount of water to mix and grind the mixture into a coarse paste. Transfer the paste into a container. Repeat the same process with the balance ingredients until completed. 
再加入1-2小茶匙酸豆汁，适量的清水，将花生磨成粗粒粒糊状的沙爹酱即可。把磨好的沙爹酱装好，再重复步奏一直倒花生磨完成酱为止。

Adjust the thickness of the sauce by adding hot water to dilute the sauce upon serving with the lontong rice and vegetables.
必要时，可以加少许热水于沙爹酱里调整酱的浓缩度后才享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

班兰糯米糕 Kuih Seri Muka

This is one of the numerous good kueh recipes I have collected and tasted. If you follow the steps closely, you will definitely produce a yummy kuih. The outcome is tender with an almost 'melt in the mouth' sensation.

在我所尝试及制做的糕点食谱中，这是其中一道全体都赞好的食谱。你只要跟随着食谱里描述的做法，材料，一定会成功的做出一道好好吃的粿糕。制做出来的糕粿香嫩，能融化于口里的口感。

This is a reduced sugar version and if your are into sweet desserts, I suggest you to add another 10-15% of sugar into the recipe. 

这道食谱是少糖份的，你若爱吃甜的话，我建议多加10至15八仙的糖入第二个步骤的鸡蛋糊里。

班兰糯米糕 

Kuih Seri Muka

Ingredients

(Pulut Layer 糯米稻）

300g Glutinous Rice 糯米

170ml Thin Coconut Milk 淡椰汁

80ml Thick Coconut Milk 浓椰汁

2 Tsp Sugar 糖

2 Tsp Salt 盐

2 Knots of Pandan Leaves 班兰叶

Method 做法

Wash and soak glutinous rice for at minimum 4 hours or more.

把糯米洗净后泡水至少4小时。

Drain away the water and transfer soaked rice into steaming tray and steam on high heat for 10 mins.

将米水濾干倒入蒸盆以大火蒸10分钟.

Stir in the sugar and salt to the thin coconut milk until combined. Pour the mixture over the steamed glutinous rice and toss to evenly coat the coconut milk over the rice.

把糖和盐混匀入淡椰汁。再将淡椰汁加入糯米，混合均匀。

Transfer the glutinous rice back to the steamer and steam for another 10 mins.

之后再次放入蒸锅以大火蒸10分钟。

Add the thick coconut milk into the glutinous rice and mix well. Send the glutinous rice back to the steamer and steam for another 5 mins. 

倒入浓椰汁，拌匀后又再把糯米放入蒸锅蒸5分钟。

Discard the pandan leaves.

去掉班兰叶。

Line the bottom of a 20x20cm square baking tray with banana leaf or aluminum paper. With a spatula or back of a spoon, firmly press the steamed glutinous rice into the baking tray. Steam the glutinous rice layer for another 10 mins.

准备一个20x20cm方形蛋糕或烤模，模具的底部铺上一层焦叶或铝纸都可。用刮刀或汤匙的背部用力地把蒸熟的糯米饭紧密的按入烤盘里。再次将这糯米层蒸10分钟。

(Custard Layer 椰蛋层)

6 Eggs 鸡蛋

150g Castor Sugar 糖

300ml Thick Coconut Milk 浓椰汁

4 Tbsp Plain Flour 面粉

1 Tbsp Rice Flour 粘米粉

1/4 Tsp Salt 盐

Few Drops Pandan Extract 班兰精

1-2 Drops Green Food Colouring 绿色食用色素

Method 做法

Combine eggs and sugar until evenly dissolved.  Strain egg mixture into a double boiler.

把鸡蛋和糖混匀后沥入个双锅炉。

In another bowl, sift the plain flour and rice flour together. Add coconut milk and combine until the batter is smooth. Sieve the mixture into the the earlier egg mixture.

再准备另一个盆里，一起沥入面粉及粘米粉。混入浓椰汁搅拌均匀再沥入之前的鸡蛋双锅炉里。

Stir in salt, pandan extract and food coloring until combined.

加入盐，班兰精及绿色食用色素。

Stir the mixture over a pot of boiling water until the batter is thick enough to coat the ladle / spoon.

把双锅炉放入已煮滚着热水的锅里，不停的搅拌鸡蛋糊，以慢火煮至浓稠至汤匙表层能粘上糊液即可离火。

Pour the custard batter over the glutinous rice layer and steam the custard over medium heat for 15 mins.

将面糊倒入已蒸好的糯米层，以中火蒸15分钟。

Reduce the heat low and continue to steam the kueh for 20-25 mins until thoroughly cooked.

把火调低再以小火把粿蒸20-25分钟至熟透即可。

Place the tray on a wire rack to cool prior to cutting.

待冷切后才方可切成片状。

韩式麻薯面包 Korean Mochi Bread II

Several months ago I made a batch of these korean mochi bread from scratch as I couldn't get hold of the required korean mochi premix flour from Jakarta. This time round I managed to buy a few packets from Taobao China and get it delivered to the hotel when my hubby was in Shanghai for meeting.
上几个月前，我曾在博客里分享类似的麻薯面包食谱。就因为当时找遍了整个雅加达都买不到麻薯面包预拌粉料才逼不得已得靠自配从零开始的方法及配料做成那批面包。恰好上两个月前，我幸巧在淘宝网上购买到几份这种韩国麻薯面包预拌粉，而我丈夫又刚好去上海出差几天就顺便要求该网站把货物直接送去酒店好让他顺手带回雅加达。

Crazy it may seem but yes that's what I did since he (hubby) didn't show any resistance when I bought a whole lot of cooking ingredients from China largest online shopping site whereby his job was to bring it back after the meeting.
你或许会想我是否买过火了，我想大概吧。不仅如此，我当时看他（丈夫）没抗议，我又在淘宝网上购买多几样材料让他公干完成后带回国。

From the many blogs I read, most of them used this premix powder as the main ingredient and now I just have got to try it out to compare the difference between the premix version against the earlier version, which were all prepared from scratch.
据许多博客所分享的食谱，大多数都是采用韩国麻薯面包预拌粉来制做这类似的面包。 这次我终于可以比较之前自制和预拌粉的效果。

Outlook wise, the bread look similar. However, this version made from premix flour has better and chewier texture. It taste better too. 
经过这次的试验及制做出来的面包效果后，我还是认为这类面包还是最适合采用麻薯面包预拌粉来制做。面包又可口即服口感。好吃！

韩式麻薯面包
Korean Mochi Bread

Adapted credits my favorite little DIY kitchen

Ingredients 材料

(A)
300g Korean Mochi Bread Mix 韩国麻薯预拌粉
75g High Protein Flour / Bread Flour 面包粉
8g Milk Powder 奶粉
145g Egg 鸡蛋
100g UHT Fresh Milk 鲜奶
75g Corn Oil 玉米油
8g Light Soya Sauce 酱油

(B)
40g Black Sesame Seeds 黑芝麻


Directions 做法

Pre roast black sesame seeds (B) in preheated oven at 130C degrees for 10 mins. Alternatively you may pan fry the sesame (without oil). Set Aside to cool before using.
把黑芝麻放B入已预热130度的烤箱烘烤10分钟。或者是用炒锅以小火干炒至香脆。搁置待凉备用。

Combine all ingredients (A) into the bowl of a stand mixer with dough hook attachment and knead until mixed. Add in toasted sesame seeds (B) and continue mixing the dough for 10 mins. 
将所有材料A倒入搅拌器的钢盆中以中速搅拌搓揉混合均匀。然后再加入黑芝麻B继续搅拌均匀。

Cover the dough with cling wrap for 10 mins.
面团盖上一层保鲜纸把面团搁置10分钟。

Divide and shape the dough into 45-50g round balls and place it onto a greased baking pan. Grease your hand should the dough be too sticky to manage.
平均地把面团分成45-50克的小面团，滚团后再摆上已涂抹油的烤盘。 若是面团过于黏手的话可以连手也涂上少许的食油以便处理面团。

Spray some mist of water on the surface of the bread and bake in a preheated oven of 170C degrees for 5 min. Remove the baking pan from oven and continue spraying another coat of water over the surface. Transfer the bread back into the oven and continue baking for another 25-30 mins or until the crust turn golden brown.  
烤盘放入烤箱前，先在面团表层上喷洒一层薄薄的水雾后放进入已预热的烤箱以170℃度烘烤5分钟。再把烤盘拿出来又在面包表表层上喷洒一层水雾续后再把烤盘放入烤箱继续烘烤25至30分钟，直到面包壳变成金黄色即可。

To achieve a crusty texture, spray a layer of water into the oven mid time during baking. 
为了达到面包松脆表层，最好是在面包烘烤的中途时把烤箱门打开然后向烤箱内喷洒水雾，马上关烤箱门继续烘烤面包。

Store any unfinished bread in a freezer or air tight container. Lightly toast the bread with bread toaster for a min or two prior to consumption. 
剩余的面包可保存于冰箱或密封罐子里。到时后再用烤面包机稍微烘烤加热即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.