A natural plate for natural food (photo from the Philippines)
Instead of poke bowls, I am making poke plates (so you can still use the banana leaf real fusion)
In Thailand you can find the popular Pad Thai on every street corner. Pad See Ew is a bit less well-known, but evenly delicious. It is a simple noodle dish, recognisable by the wide and thin rice noodles that are being used. If you can't find the wide noodles, you can also use another type of noodles.
Recipe:
Ready In: 30 min.
Ingredients:
1. Heat the oil in the wok, add garlic, shallot, chicken, tofu.
2. Add radish, follow with dried shrimp. Stir to combine.
3. Put egg down let them cook then scramble it and mix it well with other ingredient.
4. Pull everything up to one side of the wok, and then pour chicken stalk or water.
5. Put rice noodle then stir well then add sauce to combine until it cook.
6. Finally, add bean sprouts and chive down mix it well. Finish and ready to serve.
Serve with:
- Roasted peanuts
- Chili powder
- Lime
- Sugar
Succes!!
Ready In: 30 min.
Ingredients:
I absolutely LOVE ramen. It's one of my favorite dishes in Japan, and fortunately more and more vegan ramen places are popping up in the country. While ramen has its roots in China, because of the use of Chinese noodles, the Japanese have turned it into their own traditional dish. Originally the base of the dish consists of Chinese wheat noodles often in a meat or fish broth, but many variations exist throughout the country such as the famous Hakata ramen from Fukuoka, a milky ramen soup made from pork bones. Other popular, and vegetarian, variations of ramen are Shoyu (soy sauce), Shio (salt) and Miso ramen. As toppings, many ingredients can be used. Often used vegetarian toppings are green onions, boiled eggs, bean sprouts, fermented bamboo shoots, nori (dried seaweed), corn, shiitake and wakame.
Since I was craving spicy food while walking around in our local Asian supermarket, I decided to make my own spicy ramen noodles. I already made miso ramen a couple of weeks ago and while I love it, miso and japanese spicy don't go too well together in my opinion. So I had to think of something new. One thing I'm hooked on is the Korean Gochujang (red chili paste) which is great for bibimbap or spicy Korean rice cakes for example. Since I don't use it too often, one box of paste can last in my fridge for over 6 months, so why not create some more dishes with it!? It probably tastes great as a ramen broth too, right? So I got my veggies and wheat noodles and went home to cook some delicious ramen. I can tell you, it took me by surprise how amazingly tasty (and spicy!) it was :).
1. Cut the tofu into cubes and add the hoisin sauce, soy sauce, a bit of garlic (powder) and oil to it. Stir and let it sit for a while
2. Cut onion and garlic into tiny pieces and fried the onions for a couple of minutes before I added the garlic.
3. Add half a can of diced tomatoes and let it simmer for about a minute.
4. Add the dried shiitake mushrooms and the vegetable stock (don't add too much water since you don't need a huge amount of soup)
5. Combine the gochujang with the soysauce and hoisin (and some broth to make it easier to mix) and add to the broth. Add more soy sauce and/or salt if needed. And more gochujang if you want it more spicy! :)
6. Let it simmer for a while, while you cut the toppings and fry the tofu.
7. Now add the noodles to the broth and cook until done (follow the instructions on the package).
8. Put the noodles into a both, cover it with some broth and top with all your amazing toppings! For garnishing you can use some sesame seeds.
Enjoy! :)
Ready In: 30 min.
Ingredients:
Balut, Lechon and Adobo - Local food in the Phlippines
Filipino food is not the most well-known cuisine internationally. Often dubbed bland and unexciting, that doesn’t bother the Filipinos. Food is an important part of Filipino culture and it’s eaten in abundance and with gusto. Filipino food is, especially compared to its spicy neighbours, relatively mild and often sweeter than what you may be used to.
Specialities
Remarkable dishes
Drinks
See 'Worldsupporter resources' for Filipino recipes (in Dutch)
Chicken Tinola
INGREDIENTS
PROCEDURE
Ready In: 35 min.
Ingredients:
Creamy Tuna White Pasta
INGREDIENTS
PROCEDURE
remove the skin of garlic and grind it well until it make puree paste you can add little milk or water while making the paste out of it. Meanwhile make sure you boil the pasta by adding black pepper and salt ( a pinch or two will be fine).
once the garlic puree paste is done add the paste with the nestle cream and cut the tomato into cubes and the chills and then mix all in the white sauce (mixture of garlic puree paste and nestle cream). And add the white pepper ( if you love pepper you can more also)
once your pasta is boiled, remove from the heat and throw the water. Now take up a pan, in medium heat add the butter and before it melts make oil out of it ad the tuna fish and add the white sauce.
finally mix the pasta and add milk.
i add milk to make it creamy.
and you can serve with refreshing juice.
Ready In: 20 min.
Ingredients:
Corn Soup with Eggs (Filipino Recipe)
Combine chicken broth and water in a cooking pot. Bring to a boil.
Pour-in the cream style sweet corn. Stir and allow to re-boil. Cover and simmer for 15 minutes. Add water as necessary.
Use a (hand)blander to create a creamy puree (not too thick).
Add the green onions, salt, and pepper. Cook for 2 minutes.
Pour-in the water with cornstarch. Stir and continue to cook for a minute.
Drop-in the chicken egg. Quickly stir until until the egg is distributed.
Add the boiled eggs halves. Cover and turn the heat off. Let it stay covered for 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!
(used source: httppublic://recipe/corn-soup-with-quail-eggs.jpgpanlasangpinoy.com/2013/10/01/corn-soup-with-quail-eggs/)
Ready In: 25 min.
Ingredients:
Filipijnse kip in ananassap
De Filipijnse keuken is over het algemeen niet een keuken waar mensen fan van worden...Zeker in de hoofdstad Manilla was fastfood de norm. Maar thuis bij mijn gastgezin was dit anders. De huishoudster Jessica was een absolute top chef! Een aantal van haar recepten heeft zij met mij gedeeld en mijn favoriet, kip in ananassap, wil ik graag met jullie delen!
1. Mix een beetje azijn met de knoflook en een beetje zout. Snijd de kip en voeg de stukken kip toe aan dit mengsel. Laat het even staan.
2. Haal de kip uit de marinade en bak deze, zonder de azijn!, tot hij goud bruin is.
3. Wanneer de kip goud bruin is voeg je de annanassap, zwarte peperkorrels, steranijs en soja saus toe. Laat het nu zachtjes koken tot de kip zacht en mals is. Wanneer de kip lekker mals is, is je gerecht klaar.
Lekker met met bruine rijst & boontjes.
Je kunt dit recept ook maken met varkensvlees of tonijn.
Eetsmakelijk!
Ready In: 30 min.
Ingredients:
Filippijns recept: Chicken Adobo
Na meer dan een jaar hier geleefd te hebben ben ik inmiddels wel bekend met het eten hier. Inmiddels heb ik zelf uitgevonden hoe ik hun 'typische' maaltijd kan maken: Adobo. Het is heel simpel en daarom iets wat ik nog weleens wil maken (ben vanmijzelf zeker geen chef).
Hier wordt veel rijst gegeten (goedkoop) dus maaltijden bestaan vaak uit een homp rijst in combinatie met iets van vlees (en soms, maar jammer genoeg niet regelmatig, groente). Ik lees online verschillende recepten die nog allerlei extra dingen toevoegen: Deze variant is hoe het wordt gemaakt in de armere buurten.
Verhit olie in de pan. bak vervolgens de 2 tenen knoflook en een gesnipperd ui kort aan. Voeg vervolgens het azijn, de sojasaus, en de kip toe. Laat dit sudderen (met deksel erop) voor minimaal 30 minuten zodat het vocht goed in de kip kan trekken en de kip gaar wordt. Dat is het dan, vervolgens kook je de rijst en gebruik je het overvloedige vocht als een 'jus'.
Ready In: 0 min.
Ingredients:
Healthy and Delicious Banana Loaf
INGREDIENTS
PROCEDURE
-Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
- Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
- Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly).
No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl.
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
Ready In: 55 min.
Ingredients:
Jamjam! Kari Kari: Filippijnse runderstoofpot
Bereidingswijze In plaats van anatto kunt u ook milde paprikapoeder gebruiken. Snijd het vlees in grove stukken. Snipper de ui en de knoflook. Verhit de olie in een braadpan en fruit het annattozaad of de paprikapoeder tot het vet rood is. Schep de annattozaadjes er met een lepel uit. Bak de stukken vlees in gedeelten bruin. Bak de ui en knoflook in het vet bruin en leg de stukken vlees weer in de pan. Verkruimel de bouillontablet erboven en schenk er zoveel water bij dat het vlees net onder staat. Voeg de sojasaus en de vissaus toe. Stoof het vlees afgedekt in circa twee uur zachtjes gaar. Maak de groenten schoon. Halveer de sperziebonen. Snijd de aubergine en rettich in blokjes. Voeg de groenten aan het vlees toe en stoof het geheel in nog circa 15 minuten zachtjes gaar. Rooster de pinda''s en de rijst in een droge koekenpan goudbruin. Maal de rijst en pinda''s in de keukenmachine fijn. Roer dit poeder door de stoofpot. Verwarm het geheel al roerende tot het vocht tot een saus bindt. Snijd de bosuitjes in ringetjes. Doe de runderlappen met vocht over in een schaal. Strooi de bosuitjes en de korianderblaadjes erover. Lekker met rijst. (want rijst was bij ons op de Filipijnen onze grote vriend: 4 keer per dag!)
Ready In: 30 min.
Ingredients:
Mango layered dessert
Ingrediënts:
Serves 2
How to whip up this dessert:
Ready In: 15 min.
Vegetarian falafel recipe with a Filipino twistFilipino Falafel made with your senses
Really didnt know it was so easy to make your own falafel.... From Paulines Keuken. And I twisted it and made my own. I still miss the Philippines and a mango chutney is always good.
Actually I personally really like Pauline's recipes, since the recipes are easy, simple and tastefull. She has a lot of worldy recipes, from all over the world.
Check it out, the falafel, even though I cooked them (you only have to soak them, better for the climate and gasbill), no need next time.
Next time I will make a photo. Why I made it filipino is because all ingredients are easy to find in the Philippines and also very affordable and easy and healthy. Only advantages. In the Philippines people love to eat meat, so this might be inspirational to eat vegetarian!
Mango chutney: just get a mango, cut in pieces, fry in a pan with garlic, onion and ginger. All flavors will come out, when you fry it, put some lemon when you like a little sour and some pepper. It just have to be shortly on the fire, get the texture you like.... and it is done. It is called cooking with your senses, take the amounts you think are right and they are never wrong!
Happy to hear your comments, do you have worldly, easy-going, climate friendly, simple recipes to share?
Recipes from Asia or with an Asian twist by WorldSupporters - Bundle
Vegetarian in Japan: A guide to vegetarian (or vegan) travelling in Japan
Being a vegetarian in Japan is quite a challenge, let alone being vegan. However, it is far from impossible! Just like in many other places throughout the world, vegetarian food is becoming increasingly popular. While I was living in Kyoto in 2016/2017 I found quite some awesome vegetarian an vegan restaurants (want to know more, check out this blog). Similarly when I went to Tokyo in 2018, I found some great places as well. While it is still a bit difficult to figure out what you can and what you can't eat (especially if you're a strict vegetarian/vegan), there are some ways to make this life a little bit easier.
Learn the Language
First of all, it definitely helps if you know Japanese, of have a friend who can come along and translate. While it seems obvious, this is one of the biggest problems. Generally, Japanese people don't have a full understanding of what vegetarian or vegan is. So even if you say "watashi wa bejitarian desu" (I'm a vegetarian), it doesn't guarantee you'll get vegetarian food. An easier way to make clear that you're avoiding meat and fish is to say: "watashi wa niku to sakana wo tabemasen", meaning I don't eat meat or fish. Of course you can say this for other things as well, just mention the thing you don't eat followed by wo tabemasen (meaning don't eat) and it will help a lot.
But even if you say "watashi wa niku to sakana wo tabemasen", you still have to be careful of katsuo-dashi, this is fish stock and often not regarded as 'meat' or 'fish', therefore your meal might still contain this. The same is true for bonito flakes (fish flakes), cold katsuoboshi in Japanese. If you want to make sure this is not in your food either, you can for example say: niku to sakana wo tabemasen. followed by: "katsuo-dashi to katsuoboshi mo tabemasen".
For vegans it's a little bit more difficult. Of course you can metion all the things you don't eat, such as:
- egg: tamago
- cheese: chiizu
- milk: gyuunyuu
Get a dietary card
but be prepared to get some startled looks. There's an easier way as well. When I stayed at a hostel in Tokyo, they had these super useful dietary cards which said in Japanese what you could and couldn't eat. In this way you can just show the staff of a restaurant the card and then they can help you choose a dish. the website justhungry.com offers some options for cards for several dietary restrictions. Simply download them and show them on your phone. While these cards are useful, I prefer the cards on which you can circle your restrictions, such as the one provided by LiveJapan. They also show some common ingredients you should be aware of and ways to say you're allergic for example.
Get the google translate app
When you're buying food in a store it can also be rather challenging to find vegetarian/vegan options. While you can sometimes ask the clerk, or another shopper, this is not always an option. Google translate can come in real handy in this case. Since many places have WiFi nowadays, especially convenience stores (although it can be a bit of a hassle to acces it), you can easily use the app. By simply scanning an ingredient list with the app, it will give you an immediate translation of the japanese ingredients.
If you're not able to use internet or WiFi, you can also learn the kanji for the words important to you, or list them on your phone so you can check more easily. SurvivingnJapan also provides a great guide to reading food labels and the ingredients.
Be aware of ingredients/dishes
You don't have to eat at vegetarian or vegan restaurants all the time, there are still plenty of options at other places. However, there are some things to be aware of.
Sushi
When you go out to eat sushi, the obvious thing is to avoid fish sushi. However, other sushi options are less obvious such as sushi with fish eggs, sperm, or ground fish, but also the sushi wrapped in tofu pockets, they are almost always boiled in fish stock. Sushi you can eat/ask for are sushi with egg (tamago), cucumber (kappa maki), pickled daikon (oshinko maki), mushroom nigiri, okrah nigiri, eggplant nigiri, avocado onigiri, natto (fermented soy beans) maki, and some other options. So there's still plenty to eat.
Ramen
Unless ramen is labeled as vegetarian or vegan, it will highly likely contain meat or fish broth. However, more and more vegan and vegetarian ramen places are popping up, so don't fuzz, since you'll find some great places to eat. A very popular vegetarian/vegan ramen place is T's TanTan in Tokyo, as well as Sorainoro where they have one delicious vegan option. In Kyoto you can eat vegetarian (not sure if it's vegan) ramen at Mumokuteki in the city center and Mamezen and Vegans Cafe a bit further away.
Kushikatsu & Tempura
Kushikatsu in a great dish which you can find a lot in Osaka for example. Tempura is super delicious as well. While it is often vegan if you choose the vegetable options, the tempura batter can sometimes contain eggs, so be sure to check. The dipping sauce also usually contains fish, since it's often a mix of dashi and soy sauce. Sometimes you can ask for simple soy sauce (however, they don't always have it), or you can dip it in salt.
Udon & Soba
Udon and Soba noodles can either be served in broth, or in a basket with many sides. I would avoid broths since they are always meat or fish based (unless indicated otherwise of course). If you order the ones that are not served in the broth, make sure you order it withous bonito flakes. Also the dipping sauce if other a mix of soy and fish stock and sometimes additional things. However, the noodles come with several sides such as sea weed, spring onion, pickles and can therefore still be greatly enjoyed!
Convenience stores
While many things in the convenience store are not vegetarian/vegan, other things are. To start with: the onigiris. In the konbini you can find ume (pickled plum), seaweed, plain, red bean and corn-mayo onigiri which are all vegan, excepts for the last one. Furthermore you can find two types of vegan/vegetarian sushi. The vegan one is natto (which is quite a thing to get used to), the second one is a big roll with egg, vegetables and some pink grainy stuff that almost looks like fish eggs, this is vegetarian! Other things are things like Dango (rice balls), tsukemono (pickled vegetables), pre-made salads
(they are in see through boxes so you can see what's inside), happy dates bars, nuts, edamame (soy beans), and more. If you want to know about more vegan dishes check out this great vlog by Currently Hannah.
Last but not least... Prepare!
Preparing is a big part of finding the best vegetarian and vegan places to eat. You can find information through the large amount of blogs and vlogs on the internet, which can help you greatly, and you can ask locals or hotel staff. The website happycow.net is also a good source of inspiration. This website lists all kinds of places with vegetarian and vegan food. Other than that, if you're having a hard time finding a vegetarian place wherever you are in Japan, a good alternative is to find an Indian restaurant. Indian restaurants are really popular and always have vegetarian and vegan options. They are very aware of what it means to be vegetarian or vegan so you're safe there.
Good luck! :)
Easy vegan Shakshuka recipe
When I was in Budapest over the Christmas holidays, I had the most delicious Shakshuka! It reminded me of the time when to Israeli guys were making breakfast in a hostel in Japan and they shared some of their delicious meal with me.. However, at that time I wasn't able to remember the name of the dish... so it took me 3 years to finally figure it out, in the Jewish quarter of Budapest.
What is shakshuka?
Shakshuka is a traditional North-African/Israelean dish that can be enjoyed at every moment of the day. It is great for breakfast, lunch and dinner and is very easy to prepare.
While the dish usually comes with eggs cooked on top of the shakshuka base, I will leave this out in the vegan recipe. As a replacement, you can add extra vegetables, olives, tofu-feta (https://simpleveganblog.com/vegan-tofu-feta-cheese/, or just eat it as it is with some delicious bread.
While many variations of shakshuka can be found on the internet, the traditional verson is basically spiced tomate base with onions and garlic (and bell pepper), and eggs on top.
How to make Shakshuka?
1. You start with chopping the onions garlic, red pepper, bell pepper and tomatoes (if you use any) into small pieces.
2. Then you heat 3 tbsp. olive oil in a large iron skillot. Add the onions and garlic and saute them for a couple of minutes. Before the garlic turns brown, add in the red pepper, bell pepper, the spices and the salt and pepper.
3. Cook for about 5 to 10 minutes, but don't let it burn.
4. Add the tomatoes (if you use any), tomato sauce and extra vegetables/tofu if using any. Cook for another 10 minutes.
5. Taste and add more salt and pepper if necessary.
6. Serve the sauce with some parsley on top and some delicious pita bread and/or salad on the side!
Ready In: 25 min.
Ingredients:
Japanese food: 1
Let's talk about FOOOOOOOOOOOOOOD :D Last week I posted a blog about Ecuadorian Fruits :D which described all kinds of super delicous Frutas, this week I will tell you about Japanese food. Japan is famous for it's elaborate and delicious kitchen. The food is fresh, beautiful, tasty and usually healthy, but if you don't know the names of dishes it's hard to figure out what to get and where to get it.
So, let me tell you about some general dishes you can find everywhere, and some specific dishes found in specific regions:
Onigiri
Onigiri are riceballs often wrapped in seaweed and filled with things like umeboshi (pickled plum), salmon, tuna, seaweed. They are great as a snack and cheap as well. You can basically find them at every conbini.
Inari Sushi
Inari sushi is rice wrapped in sweet tofusheets. This you can also often find at conbinis, where you can buy them as a snack for a small price. A good place to get them for example is the 100yen lawson. While the normal Lawson is blue, the 100yen Lawson is green in colour.
Shabu Shabu
Shabu shabu is basically a full dinner. It's a Japanese hotpot dish, in which you dip your meat and vegetables. I have often eaten the vegetarian version, which basically means you only dip in the veggies and ask the others to dip the meat into the other (half of the) pot. For a good place to eat Shabu shabu in Kyoto, check out the building of this restaurant, on one of the top floors there is a 1500 all you can eat shabu shabu place https://goo.gl/maps/whKnp2rCodM2 (there is also a yakiniku place on one of the floors for the meat lovers).
100yen sushi
100 yen sushi is basically better sushi than we get in Europe, for a better price as well. It's also a fun experience which often means sitting at a sushi conveyer belt. Sometimes the ordered sushi even comes on a sushi train. You just take as many plates as you want and at the end of the meal, the dishes are counted and you pay for the amount with the added tax. If you want to find a 100yen sushi place, check out kappa sushi, they are all over Japan. But there are many more cheap sushi places.
Tempura
Tempura is basically fried anything. It is amazingly delicous, but not very healthy haha. While you can buy it at the supermarket, there are also some great places to eat out. In the supermarket it is usually not very crispy. One great place to eat tempura is here: https://goo.gl/maps/EpBHu2KmNHy . It is cheap and you can just choose seperate dishes like with the 100yen sushi.
Local dishes:
Okonomiyaki
Okonomiyaki is an amazing dish which you can get in two different styles; Osaka style and Hiroshima style. Which are also the best places to eat this dish. It is a type of cabbage pancake with all kinds of extra ingredients like cheese, ham, octopus, and a lot more. The dish is topped with bonito flakes, seaweed, amazing okonomiyaki sauce and Japanese mayonnaise. As a vegetarian this is a great Japanese dish to try, just make sure you avoid the bonito flakes and ask whether the sauce is vegetarian, but I believe it usually is. For vegans and If you want to be sure about the ingredients, go to this place in Hiroshima: http://nagataya-okonomi.com/ they truly have amazing food! :D It's is often crowded though, so you might have to wait in line.
Takoyaki
Takoyaki are doughballs with as the main ingredient octopus coming from Osaka. I've never had them, but according to other people they are either delicious or strange haha. If you want to eat them, you can find them on the streets in Osaka, or sometimes at temple markets.
Miso-katsu & Miso nikomi udon
This first famous dish is for the meat eaters, Miso-katsu specifically stands for pork cutlets with miso sauce. The second dish is Udon in a broth of miso. Whether this is a vegetarian dish I can't say, but you can probably ask (although I doubt the answer the people at the restaurant will give you). Both are dishes Nagoya is famous for, specifically because of the miso-part. So if you pay Nagoya a visit, you should definitely get a miso-dish to try the best of the best.
Yudofu
It sounds like a martial arts type, but yudofu is a tofu dish found in Kyoto. It is a very simple dish, containing tofu, kelp and water, but that doesn't make it less delicious! The tofu bits are then dipped in sauce or just eaten like that. Here you can find more about tofu in Kyoto: https://favy-jp.com/topics/1471
I personally had the fanciest meal I ever had in Kyoto in a tofu restaurant and it was really amazing and such a great experience! Pure flavours, amazing textures and just super pretty food. I would definitely recommend it!
Well, that's it for now! More dishes will follow in the future, but for now... Enjoy :D
Cheers,
Hannah
Delicious vegan ramen recipe
It's RAMEN TIME! :D
This is a Japanese ramen recipe that is delicious and suitable for everyone, also vegans. It is easy to make and you can create a different dish every time if you change the toppings. This recipe will give you the ramen stock, and some toppings I really like. In case you make the stock with mushrooms, add 1 hour to your cooking time. However, it's also delicious without the mushrooms!
1. cut the tempe/tofu and put it in a bowl with a bit of soy sauce and garlic.
2. cut the garlic and ginger into small pieces and heat it in sesame or sunflower oil for about five minutes on low heating.
3. now add the stock, soy sauce, mirin and if you use them, the dried shiitake or different type of mushrooms. Let it cook for about 5-10 minutes (the longer the tastier though), but in case you added dried mushrooms, let it boil for one hour before you continue with step 4.
4. prepare the toppings (cut them into smaller pieces if necessary).
- heat some oil in a separate pan and bake the tempe/tofu.
- boil some water in a separate pot, add the spinach for about two minutes, then drain the spinach with cold water.
5. add the noodles and cook as long as necessary, then turn down the heat, add the miso paste and stirr well (don't boil when the miso paste is in).
6. divide the stock and noodles over two bowls and add the toppings. I only use a little bit of pickled ginger in the middle because it looks very pretty but has a strong flavour. And you can sprinkle with sesame seeds.
7. Enjoy
Ready In: 45 min.
Ingredients:
Recipes from Asia or with an Asian twist by WorldSupporters - Bundle Dadar Gulung - Indonesian Coconut Pancake
Dadar Gulung ('rolled pancake' in Indonesian) is a popular treat throughout Indonesia. These pancakes stand out because of their green colour which comes from the pandan juice, made from the pandan leaf. I learned how to make these in an Indonesian cooking class and they are absolutely delicious! Some ingredients might be a bit harder to find in Europe, but Asian or Indonesian supermarkets usually have these. Perfect for a desert or just as a sweet treat!
Ingredients:
Pancakes:
coconut filling
Ready In: 30 min.
Origineel Indonesisch recept Dengdenk ampal van mijn oma
Een recept van mijn oma (zie foto, haar handschrift in een agenda uit 1973). Toen was bakken in sla-olie nog heel gewoon. Het eten van vlees bijzonder en kookte men op gevoel (weet niet hoe lang je het moet laten koken, ik denk... totdat je denkt dat het goed is)
Hoe te bereiden
Het vlees in nogal dikke plakken snijden in de pan doen en de tamarinde en de peper en de zout en suiker en ongeveer 2 kopjes water. De pan wordt op de vlam gezet en maar laten koken tot het vlees zacht wordt (zo nu en dan water bijdoen) en als het vlees zacht is moet het ook minder worden en dan proeven of het goed is (naar smaak). Het vlees wordt met margarine of slaolie bruin gebakken of het kan ook ongebakken gegeten worden.
Ready In: 30 min.
Ingredienten:
1 pond soepvlees (aan 1 stuk)
½ pakje tamarinde (zonder pit)
wat peper
½ theelepel zout (glad gestreken)
1 eetlepel suiker (glad gestreken)
Sate manis oorspronkelijk recept van mijn grootmoeder
Dit recept is ook van mijn oma. Ik was helaas te klein om samen met haar te hebben gekookt, toen zij nog leefde. Met deze recepten leeft zij nog een beetje voor. Je kan in plaats van vlees ook heel goed een vleesvervanger gebruiken.
Alle ingredienten in een kom of pan doen (nogal grote pan, want de sate aan de stokjes geregen moeten erin kunnen) dan de djeroek nipis met de vingers persen in de boemboe en de schillen ook in doen (voor de aroma). Dan de tamarinde saus en de fijn gemaakte bruine suiker bij doen. Het wordt een dikke massa plus peper en zout naar smaak. Alles gelijkelijk roeren en proeven, het moet meer naar de zoete kant zijn. Dan het zachtgeklopte vlees in doen en samen mengen met de boemboe. Na een ½ uurtje het vlees aan de sate stokjes rijgen en in de pan doen met de hele boemboe. Dan even koken (op een kleine vlam) tot de sate ovengaar wordt (niet laten aanbranden) of dat kan ook als zo gegeten worden.
Ready In: 60 min.
Ingredienten:
Rendang
Rendang
Extra nodig
Kook de steranijs circa 10 minuten in een laagje kokosmelk, zodat de steranijs bedekt is. Pel de sjalotjes en knoflook en schil de gember en koenjit. Snijd de sjalotjes, knoflook, gember, koenjit, laos en lomboks in stukjes. Stamp de kruidnagel fijn in een vijzel. Verwijder de steranijs uit de kokosmelk. Maal de sjalotjes, knoflook, gember, koenjit, laos, lomboks, kruidnagel, djinten, ketoembar en kokosmelk fijn in de keukenmachine. Verhit een pan met olie en fruit het kruidenmengsel. Kneus de sereh en leg er een knoop in, snijd de uiteinden eraf. Voeg de sereh en de limoenbladeren toe. Zodra de geuren vrijkomen voeg je de resterende kokosmelk toe. Laat circa 10 minuten sudderen totdat de kokosmelk is ingedikt. Snijd ondertussen het rundvlees in stukken en voeg toe aan de pan. Laat het geheel circa 3 tot 4 uur sudderen tot het vlees mals is.
Gebrande kokos
Verhit een koekenpan zonder olie en bak de kokosrasp rustig totdat het bruin is. Maal de kokos fijn in een foodprocessor totdat er olie vrijkomt. Giet de kokos in cupcakevormpjes en laat uitharden. Voeg 1 blokje toe aan de rendang en laat nog circa 10 minuten sudderen totdat het blokje is gesmolten en verspreid.
Serveren
Serveer de rendang met gekookte rijst en groenten.
Tip: Je hebt maar 1 kokosblokje nodig, maar kleine hoeveelheden zijn lastig te malen in een keukenmachine. Maak dus wat meer en vries de overige blokjes in voor de volgende keer.
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