FOOD ON MY INTERNSHIP PLACE PART 11
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HOLLA GENGSS!!! I'm back again for sharing about food terminology that i get on my internship place The Westin jakarta, which is the local dessert is hot item on all day dining restaurant At The westin jakarta.
1. KUE MANGKOK
HISTORY:
Kue mangkok is a snack made from rice flour, flour and tapai cassava cooked by steaming. shaped like a bowl and blooms at the end. Kue mangkok is one of the popular cakes in Indonesia. This cake, which is usually sold in traditional markets, was introduced by immigrants from southern China, who then experienced indigenization.
The main ingredient is rice flour mixed with a little flour. tapai cassava and sugar are also added as flavoring. This mixture, after being given the cake developer (such as baking powder), is then steamed.
The presence of a Kue mangkok is usually at a birthday party or a community meeting. Decoration offerings in Bali also sometimes use Kue mangkok. This cake is visually interesting because it is usually brightly colored, after being given food coloring (gilding).
RECIPE:
- 100 gr smooth fermented cassava
How to make:
1. For the first, prepare all ingredients, mix warm water and sugar untill the sugar has dissolved with water.
2. Mix the fermented cassava with flour, rice flour and yeast.
3. Add the sugar mixture to the flour mixture carefully.
4. Rest the mixturer about 30 minutes.
5. After resting, add the baking powder and stir untill mixwell.
6. Steam on the small bowl mould 20 minutes.
TEXTURE:
Kue mangkok have a porous texture like a sponge and have a bloom texture on top side.
TASTE:
For taste, kue mangkok have a unique taste from fermented cassava have a little sour taste.
COLOUR:
Based on originally recipe, Kue mangkok have a white colour but some people give food coloring for more interesting.
2. LUPIS
HISTORY:
Lupis (often called MoHam Koi) is a typical Indonesian food especially in the Java area. Formerly the shape was triangular, but because it was difficult to wrap it, it was formed rounded to length. Lupis is made from cooked glutinous rice and then wrapped in banana leaves.
RECIPE:
- 400 gr glutinous rice
- 300 gr grated coconut
Palm sugar sauce
- 350 gr palm sugar
- 100 gr water
How to make:
1. For the first we must soak the glutinous rice before we use.
2. Fill the glutinous rice on banana leaves.
3. Boil about 40 minutes.
4. For palm sugar sauce, boil water with palm sugar untill the texture is smooth and thick.
5. Serve the lupis with grated coconut and palm sugar sauce.
TEXTURE:
Lupis have a firm and sticky texture.
TASTE:
For taste, lupis have a special sweet texture from palm sugar and unique savory taste from grated coconut.
COLOUR:
Lupis have a light green colour from banana leaves that we use to cover the glutinous rice.
3. Lemper
HISTORY:
Lemper is a snack made from sticky rice which usually contains shredded or chopped chicken, and is wrapped in banana leaves.
This snack is well-known throughout Indonesia as a stomach booster before entering the big meal stage. Lemper is often used as a favorite menu in snack boxes among other traditional cakes. The making of the plates includes the preparation of chopping chicken and cooking sticky rice like cooking rice (can be added with coconut milk). The chicken meat that has been chopped is then wrapped in sticky rice, then the sticky rice is wrapped again with banana leaves in a large, elongated shape until the shape resembles rice cake. Then steamed until cooked and cooled. After the cold, the elongated platinum package is sliced into slices with thickness as desired so that the contents of the chopped chicken are visible.
The variation in the making of the lemper has now changed, especially the commercialized one after cooking the sticky rice and filled with chopped chicken, the size is immediately adjusted to the specified size then rolled with a double plastic wrapper crossed, then isolated with transparent insulation without going through the steaming process and directly sold. This is done to save time and costs.
There are variations of the lemper, which uses crepe (crepe) coatings made of flour, spices and eggs and then fried is known as semar mendem. People also know arem-arem that uses rice instead of sticky rice.
RECIPE:
- 500 gr glutinous rice
- 400 gr coconut milk water
- 3 tsp salt
- 3 tbsp oil
Chicken Filling:
- 300gr Chicken breast
- 1 tsp nutmeg
- 1 tsp blackpepper
- 3 tsp salt
- 1 tsp sugar
- 50 gr coconut milk
How to make :
1. For the first steam the glutinous rice with coconut milk water, salt and oil.
2. While glutinous rice are steaming, make the chicken filling : Boil the chicken breast and chop. On medium pan, add chopped chicken breast and coconut milk, saute untill the coconut milk has dissolved. For the next add the nutmeg, salt, sugar and black pepper, stir untill mixwell.
3. Next step, fill the chicken filling inside to the glutinous rice and roll untill make a oval shaped.
TEXTURE:
Lemper have a sticky texture from glutinous rice.
TASTE:
Lemper have a savory taste from chicken filling.
COLOUR:
For colour, lemper have a white colour.
HOLLA GENGSS!!! I'm back again for sharing about food terminology that i get on my internship place The Westin jakarta, which is the local dessert is hot item on all day dining restaurant At The westin jakarta.
1. KUE MANGKOK
HISTORY:
Kue mangkok is a snack made from rice flour, flour and tapai cassava cooked by steaming. shaped like a bowl and blooms at the end. Kue mangkok is one of the popular cakes in Indonesia. This cake, which is usually sold in traditional markets, was introduced by immigrants from southern China, who then experienced indigenization.
The main ingredient is rice flour mixed with a little flour. tapai cassava and sugar are also added as flavoring. This mixture, after being given the cake developer (such as baking powder), is then steamed.
The presence of a Kue mangkok is usually at a birthday party or a community meeting. Decoration offerings in Bali also sometimes use Kue mangkok. This cake is visually interesting because it is usually brightly colored, after being given food coloring (gilding).
RECIPE:
- 100 gr smooth fermented cassava
- 150 gr refined sugar
- 250 ml warm water
- 150 gr rice flour
- 35 gr flour
- 1 tsp yeast
- 1 tsp baking powder
How to make:
1. For the first, prepare all ingredients, mix warm water and sugar untill the sugar has dissolved with water.
2. Mix the fermented cassava with flour, rice flour and yeast.
3. Add the sugar mixture to the flour mixture carefully.
4. Rest the mixturer about 30 minutes.
5. After resting, add the baking powder and stir untill mixwell.
6. Steam on the small bowl mould 20 minutes.
TEXTURE:
Kue mangkok have a porous texture like a sponge and have a bloom texture on top side.
TASTE:
For taste, kue mangkok have a unique taste from fermented cassava have a little sour taste.
COLOUR:
Based on originally recipe, Kue mangkok have a white colour but some people give food coloring for more interesting.
2. LUPIS
HISTORY:
Lupis (often called MoHam Koi) is a typical Indonesian food especially in the Java area. Formerly the shape was triangular, but because it was difficult to wrap it, it was formed rounded to length. Lupis is made from cooked glutinous rice and then wrapped in banana leaves.
RECIPE:
- 400 gr glutinous rice
- 300 gr grated coconut
Palm sugar sauce
- 350 gr palm sugar
- 100 gr water
How to make:
1. For the first we must soak the glutinous rice before we use.
2. Fill the glutinous rice on banana leaves.
3. Boil about 40 minutes.
4. For palm sugar sauce, boil water with palm sugar untill the texture is smooth and thick.
5. Serve the lupis with grated coconut and palm sugar sauce.
TEXTURE:
Lupis have a firm and sticky texture.
TASTE:
For taste, lupis have a special sweet texture from palm sugar and unique savory taste from grated coconut.
COLOUR:
Lupis have a light green colour from banana leaves that we use to cover the glutinous rice.
3. Lemper
HISTORY:
Lemper is a snack made from sticky rice which usually contains shredded or chopped chicken, and is wrapped in banana leaves.
This snack is well-known throughout Indonesia as a stomach booster before entering the big meal stage. Lemper is often used as a favorite menu in snack boxes among other traditional cakes. The making of the plates includes the preparation of chopping chicken and cooking sticky rice like cooking rice (can be added with coconut milk). The chicken meat that has been chopped is then wrapped in sticky rice, then the sticky rice is wrapped again with banana leaves in a large, elongated shape until the shape resembles rice cake. Then steamed until cooked and cooled. After the cold, the elongated platinum package is sliced into slices with thickness as desired so that the contents of the chopped chicken are visible.
The variation in the making of the lemper has now changed, especially the commercialized one after cooking the sticky rice and filled with chopped chicken, the size is immediately adjusted to the specified size then rolled with a double plastic wrapper crossed, then isolated with transparent insulation without going through the steaming process and directly sold. This is done to save time and costs.
There are variations of the lemper, which uses crepe (crepe) coatings made of flour, spices and eggs and then fried is known as semar mendem. People also know arem-arem that uses rice instead of sticky rice.
RECIPE:
- 500 gr glutinous rice
- 400 gr coconut milk water
- 3 tsp salt
- 3 tbsp oil
Chicken Filling:
- 300gr Chicken breast
- 1 tsp nutmeg
- 1 tsp blackpepper
- 3 tsp salt
- 1 tsp sugar
- 50 gr coconut milk
How to make :
1. For the first steam the glutinous rice with coconut milk water, salt and oil.
2. While glutinous rice are steaming, make the chicken filling : Boil the chicken breast and chop. On medium pan, add chopped chicken breast and coconut milk, saute untill the coconut milk has dissolved. For the next add the nutmeg, salt, sugar and black pepper, stir untill mixwell.
3. Next step, fill the chicken filling inside to the glutinous rice and roll untill make a oval shaped.
TEXTURE:
Lemper have a sticky texture from glutinous rice.
TASTE:
Lemper have a savory taste from chicken filling.
COLOUR:
For colour, lemper have a white colour.
Komentar
Posting Komentar