Poffertjes recipe

Poffertjes to enjoy with tea this afternoon at my home today. 

Recipe from taste.com.au

Ing :
1 2/3 cups self raising flour
2 tbsp caster sugar
1 tsp vanilla essence
1 egg
1 1/2 cups milk

Method :
Sift flour into a bowl. Stir in sugar. Make a well in the centre. Whisk vanilla, egg and milk together in a jug. Add to well. Beat together for 2 mins until smooth and fluffy. Cover and stand for 20 mins.

Heat a large frypan ( if you don't have a poffertjes pan ) over medium heat. Spray with cooking oil. Drop 1/2 tbsp of batter into pan. Repeat to make 8 mini pancakes. Cook for 2 mins or until bubbles start to form on surface. Turn over. Cook for 1 min or until golden and cooked through. Cool on wire rack.

Repeat with remaining mixture, greasing pan between additions.
Serve warmed with butter and icing sugar.

A morning tea

Lovely ladies joining me for having morning tea at home. 

Combro, pastel, cheese scones and strawberry jam, selentingan, cucumber sandwich, various cakes.

An afternoon tea with tape goreng ( fried fermented cassava )

An afternoon tea with tape goreng ( fried fermented cassava ) for Arif before he's heading back to Toronto.

An afternoon tea at home with combro

Combro is a savory traditional food from West Java. Made from grated coconut with oncom filling then fry. Enjoy combro when it is still warm with tea. 

An afternoon tea with pisang goreng ( banana fritters )

Pisang goreng never makes me bored

A morning tea

When you are living abroad like I am, enjoying a cup of tea with various Indonesian traditional snacks feels really special. Martabak manis, selentingan, ketan serundeng, combro and kue lumpur are served.

Tempe penyet

Tempe penyet and krupuk. Enjoy the mashed fried tempeh with warm steamed rice. 

I have this recipe from Indonesiaeat blog. 

Ingredients:
300 grams tempe, cut as desired
1 cloves garlic, mashed until smooth
2 tsp ground coriander
EV coconut oil with fried garlics
water

Sambal:
3 cherry tomatoes (Indonesian: tomat sambal) -> I sometimes skip this to have a spicier flavour
3 red long chilies/cayenne peppers
5 bird’s eye chilies -> adjust this amount with your tastebuds
3 cloves garlic
2 cm kencur root (some people may name this as lesser galanga, but it is totally different another proper name is kaempferia galanga)
1/2 tsp terasi (Indonesian dried shrimp paste), toasted or stir fry
1 tsp salt
1/2 tsp sugar

Directions:
1. In marinating bowl, add mashed garlic ground coriander, salt and water and mix it well. Immerse the cut tempe in the bowl and marinate for 15 – 20 minutes. Drain and bake until golden brown with a small amount of EV coconut oil. The Indonesian way, deep fry it with oil under medium heat until golden brown.

2. Roast all sambal ingredients except salt and sugar until done. Then, transfer them a mortar, add salt and sugar and grind them with a pestle. Use a food processor if no mortar and pestle.

3. Combine sambal, baked tempe and a bit oil from the leftover of tempe’s baking or frying.

4. Press or crush the cooked tempe with a pestle to give a “penyet” look. No mortar and pestle? Use a spoon to crush them.

5. Transfer to a serving plate or serve just like the Indonesian way with the mortar.  The Indonesian mortar has a different style with Mexican or Thai one.