Es Campur ( Indonesian Ice Drink )

This beverage is a favorite in Indonesia and is often sold by street vendors at festivals.The drink’s colorful, varied ingredients give it a very festive look and taste.

Ingredients:

• 1 package gelatin dessert, any flavor
• 5 ice cubes per person
• 1 14-oz. can pineapple chunks, cut into small cubes
• 3 tbsp. canned corn, drained and washed
• 3 tbsp. canned kidney beans, drained and washed
• 1 14-oz. can coconut segments, cut into small pieces*
• 1 14-oz. can mandarin orange segments, drained, washed, and cut into small pieces
• 1 mango, cut into small pieces*
• grenadine, snow cone syrup, or cherry-flavored Italian soda syrup
• 1 14-oz. can reduced-fat sweetened condensed milk

Preparation:

Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes. Grind ice cubes in a blender until well crushed and divide ice evenly into three to six glasses, depending on how many servings you want. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments, and 1 tbsp. mango pieces. Top each glass with 1/4 cup grenadine or syrup and 1/4 cup sweetened condensed milk. Stir. Serve with a straw and spoon.

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Es Cendol

Ingredients:

•  125 gr / 4½ oz rice flour
• 50 gr / 2 oz sago flour
• 75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it has green color)
• 450 cc / 15 oz water
• salt as needed
• 200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz of water until it dissolves. Strain the palm sugar water and boil again. Set aside.
• 500 cc / 17 oz coconut milk. Boil and set aside to cool.
• 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)

Preparation:

Mix rice flour and sago flour, then mix it with some of the water. Boil the rest of the water, add green pandan leaves water and salt. Put the flour mixtures into the boiled water. Stir well and cook until it thickens (paste-like). Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol. Put these cendol directly into a bowl with water and ice in it. Cendol will be solid and then drain them again. Set aside.

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Ginger Coconut Coffee (Bajigur)

Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.

Ingredients:

•  1 inch fresh ginger, sliced thinly
• 1/2 tsp, grated fresh nutmeg
• 1 stick cinnamon
• 2 cloves
• 1 inch lemon grass, minced
• 4 Tbs. Coffee, powdered
• 1 cup coconut milk
• 2 Tbs. plam sugar
• 1/2 tsp. salt
• 4 tbs young coconut flesh

Preparation:

Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes. Turn off the heat, add the ground coffe and allow to steep for a few minutes. Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes. Add the coconut flesh and a sprinkle of nutmeg on top.

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Wedang Ronde

Ingredients:

• 50 gr peanut,roast, and grind coarsely.
• 50 gr sugar
• 150 gr glutineous rice fluor
• 1,5 teaspoon tapioca starch
• salt
• about 150ml warm water.
• green & red food coloring

The ginger water:

• 300cc water
• 10 cm ginger, crushed
• 2 stalks lemon grass
• 2 pandan ( screwpine )leaves
• 300 gr sugar

Preparation:

1. Mix ground peanut with sugar. Set aside. 2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben) 3.Add warm water little by little until mixture is pliant. 4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture. 5.Cook the balls in hot boiling water until floating. Remove and set aside. 6. Boil all the ginger water ingredients. 7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse. 8. Serve warm/hot with the glutineous balls.

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Pasta With Tomato-Mushroom Sauce

Ingredients:

• 1 pound penne
• 3 tablespoons extra-virgin olive oil
• 2 medium onions, diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 8 ounces button mushrooms, sliced
• 1/3 cup dry red wine
• 4 cups torn escarole (optional)
• 3/4 cup chopped fresh herbs (such as parsley and oregano)
• 1 28-ounce can crushed tomatoes
• 1 cup thinly sliced basil leaves
• 1/2 cup freshly grated Pecorino Romano or Parmesan

Preparation:

Cook the penne according to the package directions. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes. Add the garlic and mushrooms and cook, covered, for 6 minutes more. Add the wine and cook, uncovered, for 3 minutes. Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil. Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

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Pizza

Ingredients:

• 1 1/3 cup warm water (105 degrees F)
• 1/4 cup non-fat dry milk
• 1/2 teaspoon salt
• 4 cups flour
• 1 tablespoon sugar
• 1 package dry yeast
• 2 tablespoons vegetable oil (for dough)
• 9 ounces vegetable oil (3 ounce per pan)
• butter flavored cooking spray
• ***Sauce***
• 1 can (8 ounce size) tomato sauce
• 1 teaspoon dry oregano
• 1/2 teaspoon marjoram
• 1/2 teaspoon dry basil
• 1/2 teaspoon garlic salt

Preparation:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

 

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.

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Sausage Spaghetti

Ingredients:

• 1 large (7 to 8 inch link) Italian sweet sausage
• 1 large Italian hot and spicy sausage
• 1 yellow onion, chopped
• 2 cloves of garlic
• 3/4 large (28 oz) can of whole tomatoes
• Olive oil
• 1 lb (16 oz) spaghetti pasta
• Salt
• Grated Parmesan cheese

Preparation:

The Sauce:

Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.

The Pasta:

Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.

Serve immediately. Garnish with grated Parmesan cheese.

Serves 4-6.

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