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.

My signature iced tea

Pisang goreng ( banana fritters ) and tape goreng ( fried fermented cassava ) with es teh manis rempah ( herbs sweetened iced tea ) for hot weather.

Recipe for the iced tea :

Brew the tea powder with sliced lemon grass, sliced ginger and sugar to your taste.

Pad Thai recipe

Pad thai  ( Thai fried noodles ) is considered one of the national dishes of Thailand.

Ing :

Serves 4-6

350 gr / 12 oz rice noodles

1 tbsp chopped garlic

3 tbsp veg oil

cut chicken or uncooked cleaned shrimp

2 eggs lightly beaten

1 tbsp dried shrimps, rinsed

50 gr fried tofu, cut into small slivers

1 tsp dried chili flakes

chives or green onion cut into 2 inc length

bean sprout

3 tbsp roated peanuts, coarsely ground

1 tsp sugar

1 tbsp dark soy sauce

2 tbsp fish sauce

2 tbsp tamarind juice

Method :

Soak the noodles in warm water for 20-30 mins then drain

Heat the oil in a wok or large frying pan. Add garlic fry until golden. Stir in prawn or chicken the cook, tossing from time to time. Remove and set aside.

Heat oil in the wok, add the eggs, cook, stir to scrumble. Remove from the wok, set aside.

Heat oil, add the dried srimps, tofu, dried chilies, stir briefly. Add the noodles and stir fry and mix well, season with sugar, fish sauce, sauce and tamarind juice. 

Add the prawn or chicken, tofu and egg, mix well.

Garnish with green onion, peanuts and bean sprout.

Simple trifle recipe

I just finished making this trifle for tomorrow's gathering at friend's. Hhmm.. can't wait to dig it up.

Ing : 

pre-made cake or swill roll

2 instant pudding mix ( custard mix )

2 bags ( 1lb ) frozeb fruit or fresh fruit

1/3 cup sugar

1/2 cup whipped cream

additional fresh fruit or grated baking chocolate ( to garnish )

1/3 cup juice

Method :

Prepare pudding or custard according to directions and let cool. Mix the fruit with juice. 

Cut the cake into 1" chunks and place 1/2 of the chunks in the bottom of a trifle bowl.

Layer 1/2 of the fruit on top of the cake layer and top with 1/2 the pudding. Repeat layering.

Top with whipped cream and garnish with fresh fruit or grated baking chocolate.

Chill well before serving.