Description:
I like this cake...this is include of traditional titbits in Indonesia..usually it is formed like half moon...but coz I don't have the exact baking pan..I just used my mini muffin tray/cup cake tin. And instead bake it directly on fire..I used my electric oven but also pre-heat the tray first likewise if you used the usual Pukis baking pan.

It is easy and you could vary the filling by using chocolate sprinkle, cheese, diced ham, canned corned beef, or even just put cocoa powder in the mixture to have a chocolate colour and flavour.

I did some new dishes as well and you could visit my recipes page (click at) at The CS Komala's Family web site

Ingredients:
Ingredients/ Bahan:
200 gr Plain flour
200 ml Coconut Cream (santan kental)
125 gr Sugar (gula pasir)
3 Eggs (telur)
1 pack Fermipan (instant yeast/ragi, 1 pack=11 gr)
Margarine for grease (mentega untuk olesan)

Fillings/Isi:
Chocolate sprinkle (Meisyes)
Shredded tasty cheese (keju tasty parut)


Directions:
Directions/Cara membuat:
English:
1. Mix egg with sugar until creamy, thick and expanded.
2. Mix yeast with warm coconut cream, stir well.
3. Add in the flour, stir well. Add the coconut cream mixture while stirring continuously until mixed well.
4. Close the mixture using warm wet tea towel and put it in warm place (or in warm oven) for about 20 minutes until it is bubbling on top.
5. Pre-heat the cup cakes pan in 160° oven. Grease the cup cakes pan with margarine. Pour in the mixture into cup cakes pan about 3/4 full or almost full. Sprinkle some chocolate sprinkle or shredded cheese. Cook for about 15 minutes in 160° pre-heat oven.



Indonesian:
1. Mixer telur dan gula hingga putih dan mengembang.
2. Campur ragi dengan santan hangat, aduk rata. Diamkan.
3. Masukkan tepung sedikit demi sedikit sambil terus diaduk hingga rata. Lalu tuangkan santan sambil terus diaduk hingga rata.
4. Untuk negara dingin, hangatkan oven sebentar lalu matikan. Tutup adonan tadi dengan lap/tea towel yang sudah dibasahi dengan air hangat. Masukkan dalam oven selama 20 menit hingga berbuih.
5. Sebelum menuangkan adonan ke loyang muffin/cup cakes mini, panaskan terlebih dahulu dalam oven 160 derajat. Lalu oleskan margarine pada lubang2 di loyang. Tuangkan adonan hingga hampir penuh. Lalu panggang selama 15 menit atau hingga atasnya kering. Taburkan meisyes atau keju sebelum atasnya mengering.

Description:
This is a popular snack in Surabaya influenced by Dutch, the taste...don't worry it is very2..yummy.

Ingredients:
Ingredients for wrapper/ Bahan kulit:
300 ml Milk (susu)
200 ml Water (air)
2 Eggs (telur)
300 gr Plain Flour (Tepung terigu)
Bread crumbs (Tepung roti)
2 Eggs white (putih telur, untuk mencelup)

Fillings/Isi:
Pepper (Merica)
Nutmeg (Pala)
Salt (Garam)
Sugar (Gula)
Oil ( Minyak untuk menggoreng)
2 Carrots (Wortel)
1 Breast Fillet (Dada ayam)
100 ml Milk (Susu)
Garlic (Bawang putih)
1 tbsp Plain flour (tepung terigu)



Directions:
English:
1. Chop garlic finely, saute in oil and add in the chicken and carrots which already chopped into small cubes (5mmx5mm).
2. Add salt, pepper, sugar, nutmeg stir till even.
3. Add plain flour which already diluted with milk, stir till thicken and cooked. Set aside
4. Mix flour, eggs and pour the milk and water alternately until form a smooth batter.
5. Make thin omellettes from the batter.
6. Fill the wrapper with 1 tbsp filling and roll like an envelope or spring roll.
7. Dip it into egg white and roll it onto a bed of bread crumbs. Refrigerate for 1-2 hours until it set.
8. Deep fried the resoles until golden brown and served with mustard pickle.


Indonesian:
1.Wortel di potong kotak2 kecil2, ayam juga dipotong kotak2 kecil.
2.Grengseng bawang putih yang sudah di potong halus, dengan sedikit minyak, masukkan ayam aduk sampai matang. Masukkan wortel aduk sampai matang.
3.Tambahkan 1 sdt garam, 1sdt gula, 1/2 sdt merica, 1/2 sdt pala aduk rata.
4. Masukkan susu + tepung terigu yang sudah di aduk rata, aduk2 semua sampai mengental dan mendidih, sisihkan.
5. Campur tepung, telur dan masukkan susu bergantian dengan air hingga rata dan halus.
6. Buat dadaran tipis dari adonan tadi. Setelah dingin, isi dengan 1 sdm isi lalu gulung seperti lumpia.
7. Celupkan dalam putih telur lalu gulingkan ke atas taburan tepung roti. Simpan di lemari pendingin selama 1-2 jam. Goreng dengan minyak panas sampai kecoklatan. Sajikan dengan saus mustard.

More recipes can be found at THE CS KOMALA FAMILY site

Description:
A modified Grandma's Bolu Cake which is so easy to make and so cheap as well. More important thing it is favourable by the kids.

Ingredients:
English: / Indonesian:
100 gr Sugar/gula
110 Plain flour/tepung terigu
1 tsp Baking powder/bak puder
1 tsp Vanilla crystal/vaneli
2 tsp Mocca extract (if you don't have any use 1 tsp instant coffee diluted by 1 tbsp hot water, colled it down)/ essence mocca
4 Eggs/telur



Directions:
English:
1. Mix eggs and sugar until white, thicken and expanded.
2. Put in the vanilla and baking powder, mix until even.
3. Fold in the flour and stir gently until mix evenly.
4. Last pour in the mocca essence/coffee mixture and stir well. Pour into a cake mould.
5. Heat the oven for 180 Celcius degrees. Bake the mixture for 40 minutes.

Indonesian:
1. Kocok telur dan gula hingga putih dan mengembang.
2. Masukkan vaneli dan bak puder mix lagi hingga rata.
3. Masukkan tepung aduk pelan2 hingga rata.
4. Terakhir masukkan essence mocca/larutan kopi aduk rata tuang ke cetakan.
5. Panggang dalam oven 180 derajat Celcius selama 40 menit(panaskan terlebih dahulu ovennya)

Description:
This is a traditional snacks from East Java. Usually it's sold along side of the Nginden Raya Road in Surabaya or Mayjen Sungkono Road.

Ingredients:
2 packs of Grated Cassava (Singkong parut)
150 gr of Grated Palm Sugar (Gula merah parut)
Oil for frying (minyak untuk menggoreng)
1 tsp Salt (Garam)

Directions:
1. If you are using frozen product, thaw it in room temperature or use quick defrost in microwave (2 minutes).
2. Mix salt in the cassava.
3. Form the cassava like a ball then flatened using your other palm. Fill with half teaspoon of grated palm sugar. Form it back into ball.
4. Heat oil with low heat until the oil hot. Fry the ball until it golden. Drain and serve. (You could form the JEMBLEM like bullet, but it will absorp more oil and you will need more oil as well to deep fry it.)

INDONESIAN:
1. Cairkan dulu produk beku.
2. Campurkan garam sampai rata ke dalam singkong parut.
3. Buat bola2 lalu penyet dengan tangan, isi tengahnya dengan setengah sendok teh gula merah parut. Bulatkan kembali.
4. Panaskan minyak hingga panas dengan api kecil. Lalu goreng bola2 tadi hingga kecoklatan. Apabila menggunakan minyak cukup banyak bisa dibuat lonjong2 seperti biasa dijual di Surabaya. Namun untuk menghindari penggunaan minyak terlalu banyak dan juga untuk menghindari jemblem terlalu berminyak lebih enak dibuat bulat2.

Description:
Indonesian style bread, that soft and sweet.

Ingredients:
1 pack Fermipan
500 gr Cakra flour (tepung terigu Cakra)
1 tbsp Sweet condensed Milk (Susu manis)
2 Eggs yolk (kuning telur)
5 gr Salt (garam)
100 gr Sugar (gula)
50 gr Margarine (mentega)
200 cc Water/fresh milk (air/susu cair)

Directions:
English:
1. Mixed all the ingredients.
2. Pour over the water/fresh milk, and mixed together until the dough is smooth and not sticky.
3. Leave it rest for 30 minutes in warm place until it doubled its size.
4. Form the dough into small ball and fill it with any filling you like and any form you like.
5. Leave it rest again for 40-50 minutes in warm place until it poofed again.
6. Rub the top of the dough with egg mixture and bake in 180degress oven for 12-15 minutes.

Indonesian:
1. Aduk rata semua bahan.
2. Tuangkan air/susu cair lalu aduk merata hingga adonan kalis/tidak lengket.
3. Diamkan adonan hingga mengembang sekitar 30 menit.
4. Bulat2 adonan lalu isi dengan isi yang sesuai selera anda, dan diamkan lagi selama 40-50 menit hingga mengembang lagi.
5. Oles atas adonan dengan kocokan telur, panggang di oven 180 derajat selama 12-15 menit.

Description:
Similar to Shepherd Pie...but this is also influenced by Dutch dishes.

Ingredients:
3 pcs Potato (Kentang)
3 pcs Carrot (Wortel)
1/4 kg Green Peas (Kacang polong)
2 pcs Thigh Fillet (Paha ayam..dada juga boleh)
3 Hard-boiled Egg - peeled (Telur rebus-dikupas)
100gr Prawn (udang)
3 cloves Garlic (Bawang putih)
Salt (Garam)
Pepper (Merica)
Nutmeg (Pala)
Sugar (Gula)
2tbsp Plain flour (Tepung terigu)
Water (air)
1 pc Egg (Telur)

Directions:
English:
1. Slice the potato horisontally and fried all. Mashed the fried potato, season with salt, sugar, nutmeg, and pepper. Leave it cool.
2. Cut the chicken,carrot, and prawn into cubes, and chop the garlic finely.
3. Saute the garlic with little oil until fragrant and put in the chicken, prawn, and carrot, than the peas, season with salt, sugar, pepper and nutmeg.
4. Add diluted flour and water, if you like watery filling put more water. Cook it until all cooked, put it into a baking dish. Spread evenly.
5. Cut the egg horisontaly and arrange it on top of the filling.
6. Mix the cooled down mashed potato with 1 egg white, and form into a layer to close all the filling. Shape it according to the shape of the baking dish and make sure it closes all the surface.
7. Use a fork which already dip into 1 egg yolk to make a pattern on the top.
8. Bake in the oven using top fire/grill for abut 5 minutes or until it is golden brown.

Indonesian:
1. Goreng kentang yang sudah diiris melintang, haluskan lalu bumbuin dengan pala, merica, garam, gula. Dinginkan.
2. Potong2 dadu wortel, udang, ayam. Potong halus bawang putih.
3. Grengseng bawang putih hingga wangi, masukkan ayam, udang, wortel hingga matang, masukkan kacang polong. Tambahkan air + tepung yang sudah dicampur. Jika mau encer tambahkan air.
4. Setelah matang tuang ke dalam panggangan.Susun telur yang sudah dipotong melintang secara merata di atasnya.
5. Kentang halus tadi campur dengan 1 putih telur, bentuk supaya bisa menutupi isi tadi sesuai bentuk pinggan panggangan.
6. Celup garpu ke dalam kuning telur lalu di gesekan ke atas kentang supaya membentuk alur2 diseluruh permukaan.
7. Panggang dengan api atas selama 5 menit atau sampe kekuningan.

Description:
This is a favorite snack for our family...especially if served with mustard pickles.

Ingredients:
6 Potato(kentang)
2 Eggs (telur)
Pepper (Merica)
Nutmeg (Pala)
Salt (Garam)
Sugar (Gula)
Oil ( Minyak untuk menggoreng)
2 Carrots (Wortel)
1 Breast Fillet (Dada ayam)
2 tbsp Plain Flour (Tepung terigu)
100 ml Milk (Susu)
Bread crumbs (Tepung roti)
Garlic (Bawang putih)



Directions:
Indonesian:
1.Wortel di potong kotak2 kecil2, ayam juga dipotong kotak2 kecil.
2.Grengseng bawang putih yang sudah di potong halus, dengan sedikit minyak, masukkan ayam aduk sampai matang. Masukkan wortel aduk sampai matang.
3.Tambahkan 1 sdt garam, 1sdt gula, 1/2 sdt merica, 1/2 sdt pala aduk rata.
4. Masukkan susu + tepung terigu yang sudah di aduk rata, aduk2 semua sampai mengental dan mendidih, sisihkan.
5. Kentang diiris2 setebal 1 cm melintang, digoreng lalu di haluskan, beri 1 sdt garam, 1 sdt gula, 1/2 sdt merica, 1 sdt pala. Dinginkan.
6. Setelah dingin, campurkan 1 telur utuh ke kentang halus tadi, aduk rata, bulat2...kemudian pipihkan...isi dengan ragout yang disisihkan tadi. Pulung2, lalu celupkan ke dalam putih telur, gulingkan di atas tepung roti, sisihkan/ditaruh di kulkas dulu 1-2 jam supaya set.
7. Goreng dengan minyak panas sampai kecoklatan.

English:
1. Chop garlic finely, saute in oil and add in the chicken and carrots which already chopped into small cubes (5mmx5mm).
2. Add salt, pepper, sugar, nutmeg stir till even.
3. Add plain flour which already diluted with milk, stir till thicken and cooked.Set aside
4. Slice the potato horisontally and fried it. Mashed the fried potato, mixed with nutmeg, salt, pepper, and sugar and set aside until cool.
5. Add one egg into the mashed potato, mix it and make a ball.
6. Flatten each ball and fill it with the ragout (chicken and carrots mix). Close it and make it like a bullet.
7. Dip it into egg white and roll it onto a bed of bread crumbs. Refrigerate for 1-2 hours until it set.
8. Deep fried the croquettes until golden brown and served with mustard pickle.

MUSTARD PICKLE:
2 tbsp Mustard (American mustard)
1 Cucumber
1 Boiled Carrot
1 tbsp Corn starch (maizena)

Chopped the carrot and cucumber into cubes and mix them with mustard, boiled it with mixture of corn starch and 50 ml water until it thicken. If too thick than add more water...

Enjoyy!!!

Description:
This is quite our favorite dishes. However sometimes we not making it as complete as it should be as one of the ingredients need some time to make. But if you want you could make the extra ingredients a day in advance (what I mean here is the prawn cake/bakwan udang-the recipe will come up later when I got the picture...OK!!).This dishes best if you eat with "Sambal Petis".

Ingredients:
2lt Air (Water)
1/2 kg Samchan (Pork Rasher)
2 fillets Paha ayam (Chicken Thigh fillet)
6 cubes Tahu mentah (Beancurd), potong dadu 1x1x1cm, goreng, sisihkan
6 Telur rebus (Hard boiled eggs)
2-4 Bawang merah (Shallots)
4 cloves Bawang putih (Garlic)
1 tbsp Bawang putih goreng (Fried Garlic)
1 tbsp Bawang merah goreng (Fried Shallots)
Seledri (Celery) / Bawang daun (Spring Onion)
1 tsp Merica (pepper)
1 tbsp Garam (Salt)
4-5 tbsp Kecap manis (Sweet dark soy sauce)
Minyak (Oil)



Directions:
Indonesian:
1. Daging babi dan Ayam di rebus bersama sampai matang...kemudian angkat dagingnya dan potong dadu 1x1x1cm sisihkan.
2. Bawang merah, bawang putih di rajang halus.
3. Grengseng bawang merah dan bawang putih yang sudah dihaluskan sampai wangi masukan daging2 yang sudah dipotong, beri merica, garam dan kecap dan sedikit air, sesudah rata coklatnya..masukkan telur rebus yang sudah dikupas, dan gorengan tahu aduk rata sampe rasanya juga merata, angkat dan sisihkan.
Kuahnya:
Hancurkan bawang putih goreng dan masukkan ke dalam kaldu rebusan babi dan ayam tadi beri merica, garam, dan bawang merah goreng, didihkan.
Penyajian:
Taruh nasi di mangkok, beri sekitar 3-4 sendok makan bakmoy, siram dengan kuah taburi bawang daun/seledri, bawang goreng.
Sajikan dengan sambal petis.

English:
1. Boil the pork and chicken in one pot. When it is done, take out the meat and diced it in size 1x1x1cm and put it aside.
2. Chop the shallots and garlic finely.
3. Saute the shallots and garlic until its fragrance and put in the diced meat and add salt, pepper, dark soy sauce, stir till its even and taste evenly too.
4. Add the boiled eggs and fried beancurd cubes, stir in until even. Put aside.
Soup:
1. Put in fried garlic, fried shallots, salt and pepper to the meat broth (pork + chicken broth before) and let it boil.
Serving:
1. Put steamed rice into a bowl.
2. Add the bakmoy meat about 3-4 tbsp.
3. Add the soup, fried shallots, spring onion/celery (chopped).
4. Eat with "Sambal Petis".

Description:
This dish ingrediens is very flexible...you could change the fish with chicken or squid...and I think pork also suitable for this...
And even it is simple...I bet you addicted to it after tasting it.

Ingredients:
1 fillet Nile Perch
100 gr Tapioca Starch
Salt
Pepper
2-4 tbsp Kecap manis (sweet dark soy sauce)
1 Spring onion (chopped)
Lime juice
Water
Oil for frying

Directions:
Mix starch, salt, pepper, and water until it become a smooth batter.
Batter the fish lightly with the mixture.
Deep fried in oil until crisp and put it on to a paper towel.
Heat about 1 tbsp oil in a pan.
Toss the fried fish into it and pour on the soy sauce (about 2-4 tbsp - your taste).
Mix well and serve it with sprinkle of chopped spring onion and lime juice.
Eat it with warm or hot steamed rice.

Description:
White bread toased with egg. Nice-quickie...for a rush morning!

Ingredients:
1/2 loaf White Bread (cut in half - triangle)
2 eggs (beaten lightly)
1 tsp salt
2 tbsp sugar
Olive oil/vegetable oil

Directions:
Mix beaten egg with the seasoning and mix it well.
Dip both side of the bread cut into the egg mixture.
Toast it in a pan with little bit oil in batch.
If you got fat diet...then you could put the dipped bread onto a baking pan which is already layered with baking paper to prevent it sticking. And bake it in the oven 180 degrees for about 10 minutes with occasionally turning.

Description:
Snack...hmm..apa lebih tepat jajanan deh..biasanya yang jual si jualan Bakwan and Pangsit mie juga hehehe...Yang pasti makanan kenangan pas kecil nih....masih di hometown Jember hihii....

Ingredients:
1. 0.5kg babi cincang
2. 0.25kg kanji
3. 2 telur ayam
4. air secukupnya
5. garam secukupnya
6. merica secukupnya

Directions:
1. Uleni aja tuh semua jadi satu.
2. Trus bulet2 kayak bola.
3. Goreng di minyak panas...
Jadi deh...makan sama sambel and tomat botol..Nyumm


TIPS:
Kalo yang ngga alergi seafood...tambahin udang lebih enak..plus kecap ikan, kecap asin, gula(kalo keasinan)...lebih yummy rasanya cuman ya aku ngga pake takeran jadi makanya ngga nulis di ingredients...kira2 aja..
Daku soalnya suka asin hihihi......

Description:
This is Singaporean style laksa...
Nice, spicy...especially eaten when it is rain, cool or winter hahaha..
In this recipe I wrote to use rice vermicelli..but my family prefer to mix it with hokkien noodle. Either way..it's still very yummy.

Ingredients:
3 tbsp Oil
2 cups (500 ml) Coconut milk
2 cups (500 ml) Chicken Stock
100 gr Shrimp, shelled
100 gr Squid, cleaned, skinned and sliced
6 fresh Scallops (optional)
6 cakes Dried Deep-Fried Bean Curd (tau foo pok)
Salt and pepper to taste
200 gr Fresh rice-flour noodles (Laksa), blanched in boiling water, or dried-rice vermicelli (beehoon), soaked to soften.
1 cup (110 gr) Bean Sprouts
1 Egg, hard-boiled and peeled
2 tbsp Fried Shallots
2 sprigs laksa leaves or coriander leaves, chopped coarsely


Spice Paste:
12 fresh Shallots
4 cloves Garlic
6 Candlenuts
5 cm Ginger
4 Red chillies
2 tbsp Dried Prawns, soaked to soften
2 tsp Belacan (dried shrimp paste)
2 stalks Lemongrass, bruised

Directions:
1. Prepare the "Spice Paste" first. Chop the shallots, garlic, candlenuts, ginger and chillies coarsely and blend or process with the dried prawnds and a little of the oil until fine. Mix in the belacan, blend for a few seconds longer, then set aside with the lemongrass.
2.Heat the remaining oil in a wok or heavy pan.Add the spice paste and cook over low heat, stirring constantly, for about 5 minutes until the paste is fragrant.
3.Add coconut milk and chicken stock and bring to boil, stirring. Put in all the seafood and the bean curd and simmer until cooked. Season to taste.
4.To serve, divide the noodles and bean sprouts among 4-6 bowls. Top with coconut milk sauce, egg and sprinkle with laksa leaf(or coriander leaf) and fried shallot.

Description:
Whatever its name...it still a bread with a hole in the middle.

Ingredients:
500 gr Plain flour (Cakra)
175 ml Water
25 ml Fresh milk
100 gr Margarine
1 pack Fermipan (Yeast)
5 pcs Egg Yolk
100 gr Caster sugar
Oil for deep fry

Directions:
1. Mix Water + Fermipan.
2. Add milk + egg yolk + sugar.
3. Pour the mix into the Flour, knead it into a fine dough.
4. Add margarine and knead again into a fine dough.
5. Leave the dough till it risen.
6. Roll the dough into little dough ball about 3cm diameter.
7. Heat the oil with till it hot, but use the smallest fire on the stove.
8. Punch a hole in the middle of the dough-ball and fry it whilst you stir a chopstick in the middle of the dough. Fry till it expand and turn both side for equal colour till golden brown.
9. Finally, you could serve it plain, or put some cream or butter on top and sprinkle it with chocolate sprinkle, grated cheese, or other toppings.

Description:
Traditional Indonesian Desserts.

Ingredients:
250 gr Self raising flour
2pcs Egg
400 cc Water
5 gr Baking soda
5 gr Salt

Sauce:
1000 cc Coconut milk (coconut cream+water)
250 gr Palm sugar
2 pcs Pandan leaves
Salt

Directions:
Cake:
1. Stir flour and baking soda.
2. Add egg, stir gently whilst you adding the water little by little.
3. Heat a non-stick frypan.
4. Fry a scoop of mixture until it has a lot of hole on it and cooked.
5. Serve with the sauce mixture.

Sauce:
1. Boil all the ingredients, stir gently and let it cool.

Description:
A small biscuit formed like cat's tongue. Yummy, addictive.

Ingredients:
100 gr Plain flour
100 gr Margarine
80 gr Caster Sugar
2 pcs Egg's white only


Directions:
1. Mixer the margarine and sugar for about 15 minutes
2. Add the flour, stir till mixed.
3. Beat the egg's white till it becomes a stiff foam.
4. Add half the egg into the flour's mix, stir, then add the other half, stir again.
5. Put the mix into an Icing tool, put a strip with 1cm wide 3cm long into a baking pan (if you got a special katetong pan just put into the mould 3/4 of the full length).
6. Bake in 160-180 degrees until it spread and turn golden brown.
7. First time the bake result is soft but it will become stiff like a biscuit when it cooled down.

PS: You could add flavor to before you mix with the egg foam. (eg: chocolate powder, coffee powder).

Description:
Influenced by Hollander, this cake is always be favorite as it taste smooth, light and addictive. You could vary the filling by using custard/vla with a splash of RUM(Bundaberg), ragout, give cheese flavor, fruit salad or even you bake it in smaller size so it will dried like a biscuit.

Ingredients:
200 cc Water
100 gr Flour (you can use Self-raising or Plain)
100 gr Margarine (butter can be used but usually the result is drier OR mix it..80gr margarine + 20gr butter).
5 pc Egg
1/4 tsp Salt

Directions:
1.Boil water + margarine until it's boiling
2.Reduce the heat, add the flour and salt, stir until the mix is back to boil and loose from the pan.
3.Leave it to cool down.
4.When it is cool, add egg one by one and stir it till it combine each time you added the egg.
5.Scoop the mix onto a tray or if you want to have it neatly shaped, use a muffin pan. Put about 1.5 scoop/tbs ( fill the mould 3/4 full ) in each mould. Bake in the oven 180-200 Degree (depends on your oven type) until it is puffed and golden brown.
6.Put it into a plate cut it with scissor horizontally in the middle directly. But fill it with any filling you like when it is cooled down.