1. Make Batter: In bowl, whisk eggs, sugar, condensed milk, vanilla until frothy. In separate bowl, mix flour, baking powder, baking soda, salt. Alternately add flour mixture and milk/water to egg mixture, mixing until smooth batter forms (lump-free). Rest batter 30 minutes. 2. Cook Pancake: Heat martabak pan or non-stick skillet over medium-low heat. Pour 3/4 cup batter, swirl to cover bottom completely. Cook 2-3 minutes until surface is bubbly and holes form. 3. Create Texture: Sprinkle 1 tsp sugar evenly over surface. Cover pan, cook 1-2 minutes until surface appears dry and edges pull away from pan. 4. Remove and Top: Transfer pancake to cutting board. Immediately brush generously with melted butter, drizzle with condensed milk. Sprinkle desired toppings (chocolate, cheese, peanuts, sesame) over half the pancake. 5. Fold and Cut: Fold pancake in half over toppings. Press gently, cut into 4-6 pieces. 6. Serve: Serve warm. For extra richness, drizzle more condensed milk on top before serving.
Cuisine: Indonesian
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East Javanese Black Beef Soup
1. Prepare Keluak: Drain soaked keluak nuts. Crack shells, extract black flesh. Blend with 1/4 cup water until smooth paste. 2. Make Spice Paste: Blend shallots, garlic, ginger, turmeric, candlenuts until smooth. 3. Brown Beef: Heat 2 tbsp oil in large pot. Sear beef cubes in batches until browned on all sides. Remove and set aside. 4. Cook Spices: In same pot, add spice paste. Cook over medium heat 5 minutes until fragrant. Add keluak paste, cook 3 minutes, stirring constantly. 5. Simmer: Return beef to pot. Add enough water to cover (about 8 cups). Add lemongrass, kaffir lime leaves. Bring to boil, reduce heat, cover and simmer 1.5-2 hours until beef is tender. 6. Season: Add tamarind, palm sugar, salt. Simmer uncovered 15 minutes to blend flavors. Adjust seasoning. 7. Prepare Accompaniments: Blanch bean sprouts 30 seconds, drain. Arrange salted egg slices. 8. Serve: In each bowl, place rice, bean sprouts, beef and broth. Top with fried shallots. Serve with lime wedges, sambal, and salted egg on the side.
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Palembang Fish Cake with Vinegar Sauce
1. Prepare Fish: Grind fish fillet in food processor until smooth paste forms (5 minutes). Add egg, salt, pepper, process 1 minute more. 2. Make Dough: Transfer fish paste to mixing bowl. Gradually add tapioca flour, alternating with ice water, mixing with spatula until dough forms and pulls away from bowl. Knead 5 minutes until elastic. 3. Shape: Divide dough into 4 portions. On floured surface, roll each portion into 1-inch thick cylinder (lenjer) or form into balls (kapal selam). 4. Cook: Bring large pot of water to boil. Gently drop shaped pempek into boiling water. Cook 10-15 minutes until they float. Remove with slotted spoon, drain, let cool slightly. 5. Fry: Heat oil to 350°F (175°C). Fry boiled pempek until golden brown and crispy (3-4 minutes). Drain on rack. 6. Make Sauce: Blend chilies and garlic. In saucepan, combine vinegar, water, palm sugar, chili-garlic paste, salt. Simmer 10 minutes until slightly thickened and sugar dissolves. 7. Serve: Arrange fried pempek on plate with yellow noodles and shredded cucumber. Drizzle generously with sauce. Serve with lime wedges on the side.
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Potato Sambal Stir-fry
1. Prepare Potatoes: Peel and cube potatoes into 1-inch pieces. Soak in water 10 minutes, then drain and pat dry. 2. Fry Potatoes: Heat oil in wok to 350°F (175°C). Fry potato cubes in batches until golden brown (5-7 minutes). Drain on paper towels. 3. Make Sambal Paste: Blend shallots, garlic, chilies, and candlenuts with 1/4 cup water until smooth. 4. Cook Sambal: Heat 3 tbsp oil in wok. Cook sambal paste over medium heat 5-7 minutes until fragrant and oil separates. Add bay leaf and kaffir lime leaves. 5. Add Liver: If using, add beef liver cubes, cook 3-4 minutes until no longer pink. 6. Combine: Add fried potatoes to wok, stir to coat with sambal. 7. Add Coconut Milk: Pour in coconut milk, add palm sugar, tamarind, salt. Stir gently to combine. 8. Simmer: Cook 5-7 minutes until sauce thickens and coats potatoes. 9. Serve: Remove bay leaf and lime leaves. Serve warm with rice.
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Tahu Gejrot (Cirebon Spicy Tofu Bites)
1. Fry Tofu: Heat oil to 350°F (175°C). Fry tofu cubes until golden and crispy (5-7 minutes). Drain on rack.
2. Make Sauce: In saucepan, combine water, palm sugar, tamarind, sweet soy sauce, salt. Heat until sugar dissolves.
3. Add Aromatics: Add sliced shallots, chilies, garlic to sauce. Simmer 2-3 minutes until shallots soften slightly.
4. Combine: Place fried tofu in serving dish. Pour warm sauce over tofu.
5. Garnish: Sprinkle with fried shallots and celery leaves.
6. Serve: Best served immediately while tofu is still crispy.
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Karedok (Raw Sundanese Vegetable Salad)
1. Prepare Vegetables: Wash all vegetables thoroughly. Julienne cucumber, thinly slice long beans and cabbage. Leave bean sprouts whole.
2. Make Peanut Sauce: Blend peanuts, chilies, garlic, shrimp paste with 1/4 cup water until smooth.
3. Cook Sauce: Transfer to bowl, add palm sugar, tamarind, salt, remaining water. Mix until smooth sauce forms (no cooking needed).
4. Combine: In large bowl, toss all vegetables together.
5. Dress: Pour peanut sauce over vegetables just before serving. Toss gently to coat.
6. Serve: Garnish with fried shallots. Serve immediately with emping crackers on side.
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Authentic Minang Beef Rendang
1. Prepare Spice Paste: In a food processor, blend shallots, garlic, chilies, ginger, galangal, candlenuts, coriander, and cumin until smooth. Add 2-3 tbsp water if needed.
2. Toast Spices: Heat a large heavy-bottomed pot over medium. Dry-toast cinnamon and cloves for 30 seconds until fragrant. Remove and set aside.
3. Cook Spice Paste: In the same pot, add 2 tbsp oil. Cook the blended spice paste over medium-low heat for 8-10 minutes until fragrant and oil separates. Stir constantly to prevent burning.
4. Braise Beef: Add beef cubes to the pot, stir to coat with spices. Cook for 5 minutes until beef changes color. Add coconut milk, water, lemongrass, kaffir lime leaves, turmeric leaves, toasted cinnamon, and cloves. Bring to a gentle simmer.
5. Slow Cook: Reduce heat to low. Partially cover and simmer for 2.5-3 hours, stirring every 30 minutes. Liquid will reduce gradually.
6. Season: After 2 hours, add tamarind paste, palm sugar, and salt. Continue cooking.
7. Final Reduction: In the last 30 minutes, increase heat slightly. Cook uncovered, stirring frequently, until sauce thickens into a dark brown paste coating the meat (oil will separate).
8. Rest and Serve: Remove from heat. Let rest 10 minutes. Discard lemongrass and leaves. Serve with steamed rice.
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Serundeng (Toasted Coconut & Peanut Relish)
1. Toast Coconut: Heat dry wok over medium-low. Add grated coconut, toast 10-12 minutes, stirring constantly until golden brown. Remove, set aside.
2. Cook Spices: In same wok, add 2 tbsp oil. Sauté shallots, garlic, chilies 2-3 minutes until fragrant.
3. Add Spices: Add coriander, cumin, turmeric. Cook 1 minute.
4. Combine: Return toasted coconut to wok. Add palm sugar, tamarind, salt, kaffir lime leaves.
5. Cook: Stir continuously 5-7 minutes until coconut is dark golden and fragrant.
6. Add Peanuts: Stir in crushed peanuts, cook 1 more minute.
7. Cool: Remove lime leaves. Let cool completely.
8. Store: Keep in airtight container. Use as topping for rice, meats, or vegetables.
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Nasi Goreng Special (Indonesian Fried Rice)
1. Prep Ingredients: Ensure rice is cold and grains separated. Dice all proteins and vegetables uniformly.
2. Scramble Eggs: Heat 1 tbsp oil in wok over high heat. Beat eggs with pinch of salt. Pour into wok, scramble until just set. Remove and set aside.
3. Cook Aromatics: Add 2 tbsp oil to wok. Sauté shallots until translucent (2 min). Add garlic and chilies, cook 30 seconds until fragrant. Add shrimp paste, stir to dissolve (1 min).
4. Cook Proteins: Add chicken, stir-fry 3 minutes until white. Add shrimp, cook 2 minutes until pink. Push to side of wok.
5. Toast Rice: Add rice to center of wok. Press down with spatula, let sit 1 minute to crisp slightly. Break up clumps.
6. Combine: Mix rice with protein mixture. Add carrots and cabbage, stir-fry 2 minutes.
7. Season: Add both soy sauces, salt, pepper. Toss continuously for 3 minutes until rice is evenly colored.
8. Final Touches: Return scrambled eggs to wok. Add spring onions. Toss 1 minute.
9. Plate: Serve immediately garnished with fried shallots, cucumber, tomato, and kerupuk on the side.
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Perkedel Kentang (Indonesian Potato Fritters)
1. Boil Potatoes: Peel and boil whole potatoes until tender (20-25 minutes). Mash while warm, let cool.
2. Cook Beef: Heat 1 tbsp oil, sauté shallots and garlic until golden. Add ground beef, cook until browned. Season with salt, pepper.
3. Combine: In bowl, mix mashed potatoes, cooked beef, celery, nutmeg. Adjust seasoning.
4. Shape: Take 1/4 cup mixture, form into oval patties (about 1/2-inch thick).
5. Bread: Dip each patty in beaten egg, coating completely.
6. Fry: Heat oil to 350°F (175°C). Fry patties 3-4 minutes each side until golden brown.
7. Drain: Place on wire rack to drain excess oil.
8. Serve: Best served warm with rice or as snack with chili sauce.