Citra's Home Diary

Dadar Gulung Unti Pandan (Indonesian style roll pancake with Coconut pandan filling)

Selam everybody...Merhaba from Turkey

My today post is another Indonesian traditional snack (Jajan pasa (kue)). If you are my regular readers you must notice that lately I post many Indonesian snack. Yes.. those posts to enliven "concurrently post" with theme #30daysindonesiantraditionalsnack on "Your Kitchen My Kitchen" group in FB. So during this April member may post anything with that theme.

Jajan Pasar (kue) is Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie. Kue are popular snacks in Indonesia, which has the largest variety of kue.

Ingredients for filling:

Orange Macarons with orange curd & Cream Cheese Filling

Assalamu'alaikum ....
Merhaba from Turkiye my friends...

I thought orange season already over this April until last Wednesday I met them in my neighborhood bazar, of course the price slightly higher than usual. But who cares.. I love Orange..hehehhee.. So I bought only 2 kg for 6 turkish lira.

My Kid loves yogurt with fruit flavor so I already have an idea for it. Summer already knock the door and I'm thinking to make orange frozen yogurt later for my family dessert. It's okay, I will freeze them for it. Yes.... I love orange. We like to drink orange juice-fresh one (^,^). And since lately I just start my "macarons adventure" ... I'm thinking, why don't I make orange macarons also? It will be very refreshing and I'm sure my family will love it too... (^,^)

For the filling for this orange macarons I choose cream cheese filling with orange curd in the middle. But really you can go ahead with another filling as you like.

This time I didn't have any left over egg white, so I use fresh (not aged) egg white. I know..some people said macarons should make from aged (stay over night) egg white. But for me I don't have any problem using new egg white-as long as your egg white is in room temperature.

Tips: If you-in case- forget to take out your egg from fridge. Do like I usually did. Put your egg white over shimmering water for few minute while whisking it. Always check with your finger tip if your egg white already reach room temperature, remove from heat and continue whisking as procedure.

Onde-Onde Isi Kacang hijau / Indonesian style glutinous dumpling balls

Onde Onde is one of Indonesian traditional snack or Jajan pasar (kue). Jajan Pasar (kue) is Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie. Kue are popular snacks in Indonesia, which has the largest variety of kue.

Indonesian kue are usually categorized according to its moisture. Roughly divided under two groups, kue basah (lit: "wet kue") and kue kering (lit: "dry kue"). In fact, the word kue in Indonesian language is used to refer to not only these kinds of traditional snack, but also all types of cake and some types of pastries. Most kue kering are technically pastries and many Western cakes can be considered as kue basah.

This Onde onde is one of kue basah category in Jajan pasar's variety. Make from Glutinous rice flour (black or white) covered by sesame seed with (traditionally) filled with mung bean (kacang hijau). Some modern onde onde already modified with various filling such as chocolate, cheese, red bean, etc.

And my today's post is traditional Onde onde with mung bean filling. I used mix sesame seed for a little variation. Here I write my recipe base on "tabloid Nova" ... Have a try..and taste the real Indonesian jajan pasar in your kitchen (^,^)

Make about 15 dumpling balls.

Çiğer Kebabı (Turkish Liver Kebab) With Onion salad

I don't know about you, but we like eating offal once in a while. Offal, especially tongue have differently delicious taste and texture. And when you cook them right you will get best meal of it (^,^)

In Turkish cuisines there some dish using offal as main ingredients and become favorite mostly as street food like Kokoreç, çiğer tava or this çiğer Kebabı. Or you can try Iskembe (tripe) soup recipe here.

And my today post is Çiğer Kebabı (Liver Kebab). Çiğer Kebabı widely known here comes from Diyarbakır area in east Turkey. Once I ate this Çiğer Kebabı in Bursa at one street vendor around Bursa Grand bazaar (Kapalı Çarsı).

For you who want to try this Çiğer Kebabı at home, here I write my recipe which given by the seller --I always ask "shamelessly" to every food seller I met ... 😤 hehehehehe.
And maybe because I am a foreigner here, mostly they don't mind at all to tell their ingredients-- It's beyond my knowledge if they somewhat hide one or two their secret ingredients-- But at least what I make at home has same taste as they do (^,^)

Ingredients:

#jajanpasar Gemblong ( Indonesian Glutinous rice cake coated with palm sugar)

Gemblong.. sound funny in your ear right? (^,^). It's one of the traditional Indonesian snacks (Jajan Pasar). You can get it at a traditional market or peddler in each alley in Indonesia, particularly in Java. This snack is made from glutinous rice flour mixed with fresh grated coconut and coconut milk, then fried and coated with palm sugar.

I remember this snack (jajan pasar) is one of regular one among many other traditional snack I had every morning accompanied my morning tea for breakfast. Yes.. some people eat nasi goreng or nasi uduk for breakfast sometimes, but I need something lighter than rice for my breakfast, so sometimes I just have some various jajan pasar.

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

If you are in Indonesia, you don't have to make some effort to make this at home. But for you who can not find this snack around you, here I write this gemblong recipe for you to try.

Ketan Hitam tabur kelapa / Indonesian steamed Black glutinous rice with palm sugar syrup

This is my breakfast this morning, Steamed black glutinous rice with slightly savory shredded coconut then flush with palm sugar syrup. This type of food is generally can be found at morning time in Indonesian "kampoong" /alleys. But sometimes people eat it as snack at their tea time.

Serve about 4 shares.

Homemade Pizza with mix topping

Selam everybody...Merhaba from Turkey...

It's one late post from my kitchen's note. Actually I made this homemade pizza yesterday, one slightly cloudy, rain and cold early spring day.
This is request from my husband since he likes pizza so much--any kind of pizza. Mostly I made Turkish style pizza calls pide with variant topping (or even filling)... Pide is the most favorite meal here beside Köfte (Turkish style meatball) and become big part of Turkish cuisines. You can check my Pide/ Pizza recipe on "PIZZA" category.

Make one square pan (25 x 35 cm) plus one round pan 18 cm

Bolu Kukus Mekar jeruk sunkist (Indonesian Orange steamed cupcake)

Resep dalam bahasa Indonesia ada dibagian bawah

Selam everybody.... Merhaba from Turkey.

We call it "Bolu Kukus Mekar" in Indonesian language. Bolu means cake, Kukus= Steamed, and Mekar is blooming (like a flower). This is also one of the Indonesian traditional snacks that exists for a long time ago.

I remember my late grandmother made this so often for us, me and my siblings and aunties (we lived together at same house at that time). We love bolu kukus so much.
Then after my grandmother past away, my aunties usually made it for special occasion or just for tea time.

Old recipes mostly required local (Indonesian) soda drinks in the ingredients. But when I tried to make it here with local soda water/ drink, I never make it correctly. The "blooming" couldn't appear nicely like my grandmother/ aunties made. So I start to find a way how to make that "blooming" effect appear. One time I browsed the internet and find another Asian dessert similar with this cake called "huat kuih". That cake has a blooming appearance like our bolu, steamed also, but a totally different recipe, no emulsifier require. So I made that Huat kuih once ( I will post them later).. the texture and taste are different from our bolu kukus mekar which I'm looking for. But I wonder how that Huat Kuih can have a "blooming effect".. Maybe it uses self-raising flour plus baking powder in it.

So I dare my self to make this Bolu Kukus Mekar without soda water/drink. And since I have still some Oranges I want to make new variant also for this Bolu Kukus Mekar. This bolu taste is very nice, light and fluffy with strong orange and taste and flavor, so it's not just having orange color in it. And with chocolate strip adding more delish twist for this beautiful snack/ dessert. Try it..and tell me what you think.

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

For you who want to try this traditional Indonesian Bolu Kukus Mekar..below I write my recipe for you...

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