Sparkling Wine Cocktail with Smashed Raspberries and Chambord

1/2 cup raspberries
3 tablespoons Chambord (black raspberry liqueur)
2 teaspoons sugar
1 half bottle Champagne or other semidry sparkling wine, chilled



Gently stir together raspberries, Chambord, and sugar in a small bowl, then macerate, covered and chilled, at least 1 hour and up to 2.
Spoon 2 tablespoons raspberries with some juice into each of 2 Champagne flutes or other glasses and slowly top off with Champagne.

Serves 2.

Kolak Pisang

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.

Ingredients:

1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 teaspoon of salt

Directions:

- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
- Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
- Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
- Tie knot the screwpine leaf and add it into the pan
- Add sugar, salt, palm sugar, coconut milk, and the water into the pan
- Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:

- Serve warm or cold as desired
- Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
- In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

it`s ok.Www.okfoods.blogspot.com

Oxtail Soup Recipe

Ingredients :

1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spice (ground)

6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing

Fried shallots
Spring onions
Chopped Chinese parsley


Method :

- Put oxtail in a pan with 2 liters water and bring to the boil.
- Carefully scoop off and discard the scum floating on the surface.
- Discard the stock and replace with 2 liters clean water.
- Add chopped ginger, nutmeg and spring onion.
- Cover the pan and simmer over low heat until tender.
- Remove the tail, reserving 1 1/2 liters stock.
- Bring the stock to the boil, then add oxtail.
- Heat margarine and fry ground spices until fragrant.
- Add to the boiling stock, then add carrots and potatoes.
- Bring to the boil until the ingredients are thoroughly cooked.
- Garnish with fried shallots, spring onions, and Chinese parsley.
- Serve hot.

It`s ok. Www.okfoods.blogspot.com

Indonesian Avocado Drink

Es Pokat or Es Avocad, Bali (Indonesian Avocado Drink)

Ingredients

5 Tablespoons sugar
5 Tablespoons water
2 avocados, peeled and pit removed
½ cup milk
1 cup chocolate milk
Ice, crushed

Procedure

1.To make the simple syrup, combine the sugar and water in a small saucepan over medium to high heat.

2.Stir until clear. Remove from heat and let cool.

3.Spoon out the avocado pulp and place in a blender.

4.Add the syrup and blend to mix, then add cold milk and blend.

5.Divide the mixture between two tall glasses. Top each serving with ½ cup chocolate milk (to form a separate layer) and crushed ice.

Makes 2 servings.

www.okfoods.blogspot.com

Indonesian coffee

Indonesia is currently the fourth largest producer of coffee in the world. Coffee has a colourful history, and has played an important part in the growth of the country. Indonesia is blessed with an ideal geography for coffee growing. The longitude and latitude of the country means that the island origins are all well suited micro-climates for the growth and production of coffee.

Origins

In early days, the prominent coffee under Dutch rule was Arabica. The coffee was introduced to the archipelago via Ceylon (modern day Sri Lanka). The Dutch Colonial Government initially planted coffee around Batavia (Jakarta), and as far south as Sukabumi and Bogor, in the 17th century. Coffee plantations were also established in East Java, Central Java, West Java and in parts of Sumatra and Sulawesi. Coffee at the time was also grown in East Indonesia- East Timor and Flores. Both these Islands were originally under Portuguese control- the coffee was also Arabica but from different root stocks. The coffee in Eastern Indonesia was not effected to the same degree by rust, and even today, some coffee in East Timor can be traced back to the 16th and 17th century.

A rust plague in the late 1880s killed off much of the plantation stocks in Sukabumi, before spreading to Central Java and parts of East Java. Around the turn of the century the Arabica crops were devastated by Coffee Rust, wiping out the bulk of the Dutch root-stocks. The Dutch responded by replacing the Arabica firstly with Liberica (a tough, but somewhat unpalatable coffee) and later with Robusta. This variety had a short lived popularity and was also affected by disease. The Liberica cherry can still be found through out Java, but is seldom used as a commercial crop in Indonesia. The Liberica coffee bean is much larger than either Arabica or the Robusta cherry- however it shares more in common cupping wise with Robusta.

Current status of the industry

Handmaking coffee in Sumatra, Indonesia.Robusta replaced Liberica and is still the stock crop today. It is not the coffee Indonesia is famous for, but makes up some 88% of exports from the country.

Disaster (disease and natural), World War II and the struggle for independence all played a big part in the changes that are seen in Indonesian coffee today. In the early part of the 20th century, the coffee industry was controlled by Dutch plantation owners and the Colonial government. Infrastructure was developed in East and Central Java in particular to make the shipping of commodities such as coffee as easy as possible. Prior to World War Two Central Java in particular had a very strong rail transportation system that brought coffee, sugar, pepper, tea and tobacco out of the province to the port city of Semarang. Coffee in Central Java was primarily Robusta, while the government estates (Kayu Mas, Blewan, Jampit) in East Java were Arabica. The mountain area stretching from Jember in East Java through to the port of Banyuwangi was heavily planted in both Arabica and Robusta. The Robusta growing at lower elevations, while Arabica was farmed- in plantation farming systems- at higher elevations.

After Independence the plantations throughout Indonesia either came under the control of the new government or were abandoned. Today close to 92% of coffee production is in the hands of small farmers or cooperatives.

In January 2007, The World Widlife Fund (WWF) Indonesia reported that land was illegally cleared for coffee farming in Bukit Barisan Selatan National Park on Sumatra Island. The protected park is home to endangered tigers, elephants and rhinos, and WWF predicts that these species will be extinct in a decade should the clearing and farming continue. WWF states that the illegal coffee is sold to Western companies such as Nestle and Kraft Foods.

Coconut Milk

Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. In Malaysia, Brunei and Indonesia coconut milk is called santan and in the Philippines it is called gata. It should not be confused with coconut water (coconut juice), which is the naturally-occurring liquid found inside a coconut.

~Preparation~ Two grades of coconut milk exist: thick and thin. Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is used mainly to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in western nations since fresh coconut milk is usually not produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes, with the addition of water as a filler.

Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.

Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.

You can make your own coconut milk by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It should not be confused with the coconut water discussed above, and has a fat content of approximately 17%. When refrigerated and left to set, coconut cream will rise to the top and separate out the milk.

Cooking

Coconut milk is a common ingredient in many tropical cuisines, most notably that of Southeast Asia (especially Filipino, Burmese, Cambodia, Malaysian, and Singaporean, Sri Lankan and Thai), West African, Caribbean, and Polynesian cuisines. Coconut milk can usually be found in the Asian food sections of supermarkets either frozen or canned. Frozen coconut milk tends to stay fresh longer, which is important in dishes where the coconut flavor is not competing with curries and other spicy dishes.

Coconut milk is the base of most Thai curries. To make the curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, as well as any other seasonings, meats, vegetables and garnishes.

Ice Cendol

Es Cendol

It is a popular Indonesian Cold Dessert that people who have
visited Indonesia usually miss a lot. :)

Ingredients: (6 servings)

One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
Ice cubes
Cold Water

Instructions:

1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards
2. Boil the coconut milk with coconut sugar until they are completely
mixed together
3. In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)
4. Serve immediately, more of the ingredients can be added to taste.
Banh Lot is a Vitnamese food (but I found it taste similar to
the 'cendol' of Indonesian. It is a frozen product, hence found in
the freezer section. In the US, it is made by "Sincere Orient Foods Co."
in El Monte, Calif.

The coconut milk & coconut sugar can also be found at Oriental markets.

KOPI TUBRUK

Kopi TubrukThe Indonesian way of drinking coffee, during any time of the day and with any meal differs a bit from the western way. If you like a strong and sweet coffee, try kopi tubruk.You will need some very finely ground coffee, sugar, hot water and a tall glass, strong enough to withstand the heat.
Put a tablespoon of coffee in the glass. Add sugar according to taste and pour a bit of hot water on, like you would to prepare hot chocolate. Stir carefully and continue to gently add hot water. Cover the glass and leave the drink for a few minutes so that the coffee can slowly settle on the bottom of the glass.
Snacks to complement the coffee include fried banana (pisang goreng), fried fermented tofu (kripik tempe), steamed bread (kue mangkok or bolu kukus) or your favorite cakes or cookies.