Taste of Indonesia

Sambal Terasi, Red Leicester Cheese and Sweetcorn Muffins

5g unsalted butter

60g peeled and finely chopped onion

1/2 tsp dried mixed herbs

300g plain flour

1tbsp baking powder

1/2 tsp bicarbonate of soda

1/8 tsp salt

250ml whole milk

2 large eggs

85g unsalted butter, melted

100g Red Leicester cheese, grated

60g tinned sweetcorn

1 or 2 tsp Sambal Terasi

1. Preheat the oven to 170 C, Gas mark 3, and line the tin with muffin cases

2. Melt butter in a small frying pan over medium heat, add the onions and the mixed herbs and fry for 3-4 minutes or until soft and glossy. set aside to cool

3. Sift together the flour, baking powder, bicarbonate soda and salt, then pour the milk into a jug, break in the eggs and mix together by hand. Make a well in the centre of the dry ingredients and, using either a hand-held electric mixer or a freestanding electric mixer with the paddle attachment, start mixing on a low speed while you pour in the milk and egg mixture.

4. When all of the ingredients have come together, add the melted butter. scrape down the sides of the bowl, increase the whisk or mixer speed to medium and keep mixinguntil the batter smooth.

5. Tip in 80g of the grated cheese, along with the sweetcorn and fried onions and stir to combine. Lastly stir the Sambal Terasi into the muffin batter, mixing it in well.

6. spoon the batter into the muffin cases, filling them two-thirds full. sprinkle the remaining cheese over the tops of the muffins and bake in the oven for about 25 minutes or until golden on top and springy to the touch. Allow to cool in the tin for a few minutes before transferring to a wire rack
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THE JAVANESE KITCHEN - RICE

The Javanese cuisine is founded on smple ingredients of excellent quality. Rice from the field aromatic herb and spices and loccally grown fruits and vegetables are just a few of the wonderful ingredients that are enjoyed througout Java. Each region has its own specialities based on locally grown and harvested produce but there are common flavourings and culinary techniques that are used throughout the island, creating a wonderfully varied cuisine.

The most ingredient in Javanese cooking is Rice. In fact when javanese said eat (Mangan) is always meaning eat rice. if you ask someone in java " Did you have something to eat?  if they didn't have rice before... The answer is No.. Even they already had noodles or bread.

 Javanese Rojolele Delanggu the best rice in the world



FRAGRANT RICE

Long grain rice has delicate aroma. The flavour is like Pandan, in Central Java Delanggu is the best district that produce fragrant rice. When cooked the rice is fluffy and white and have Pandan fragrance.



WEDANG RONDE Pasar Legi

If you Love Chai Tea.. You will love this beverage, I just give you the images..

If you want the recipe.. just ask me on twitter @Indonesian_cook
The trouble with this beverage if you want to make it.. need more than an hour..
 my personal oppinion.. worth it  if you will enjoy this beverage with friends and family in the cold winter..

CIVET CAT COFFEE (KOPI LUWAK)

If talk about Coffee and Tea in Java would not be complete without mentioning the most expensive coffee in the world. The history of Kopi Luwak (Civet Cat Coffee) when Daendels was appointed Governor General in Netherland East Indies (Indonesia), Coffee cultivation on Java was proving extremely productive. Ironicly all plantation workers  ban to pick coffee for the personal consumption. (no Partner Markout!!!!!)
Plantation workers ("Koelie") find out Civet Cat eat the beans straight from coffee bush and failing to digest them, pass them out in their feces intact. Civet Cat coffee Harvester claim the honour of collecting those beans and roasting  a cup of coffee like no other.
As Javanese, KOPI LUWAK (Civet Cat Coffee) is our heritage and in my personal oppinion Espresso stove top pot is the best equipment to enjoy KOPI LUWAK.. anyhow Dont ask me about the price hahaha.

Javanese tea and Coffee

Step by Step TAHU SUSUR

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Sightseeing Javanese Market (Pasar Legi Surakarta)